Traditionally this sauce is used in South American dishes and is spooned over meat, but I've started using it as a salad dressing. The fresh herbs and the crushed red pepper make a plain jane salad taste delish!
Ingredients:
1 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, peeled
3/4 tsp dried crushed red pepper
1/2 tsp ground cumin
1/2 tsp salt
Method:
Place all ingredients in a food processor until blended well.
9.24.2010
Golden Tofu Triangles
Who doesn't LOVE things fried, french fries, fried pancake balls (Denny's!), fried pickles, fried eggplant, the list truly goes on and on. My first introduction to Tofu wasn't a pleasant one, I remember distinctly picking out the small square pieces from my Pad Thai somewhere in Westwood circa 1999. Then somewhere around the Spring of 2000, I tried Golden Triangles with the plum dipping sauce, and my life changed forever. I mean fried tofu really tastes like nothing, but when you sauce it up a little - it really absorbs flavor like no other. Since then, I've learned to eat it, love it, and cook it in various ways.
Of course there's the tried and failed methods of just throwing tofu cubes in the deep fryer (what a splattering mess), the microve/paper towels/pan fry method (which still works - thanks dad!) and there's the regular soft tofu (bleh!). But how can we make this a little healthier? My friend Kate, who eats popcorn for most meals, told me to just throw the Tofu in the oven...say what?! Why have I never tried this is beyond me, but it works - especially when you're trying to crisp up the tofu for a curry or for Golden Triangles.
While it's not deep fried, this treat has become a favorite snack for me and the hubster.
Ingredients:
Tofu, cut into whatever shape you like, go crazy
Olive oil spray (PAM)
Method:
Pre-heat oven to 375, place cut tofu on sprayed oven pan, and spray the top of the tofu lightly as well. Place in the oven for 15-20 mins (or until you see a little golden'ing of the top), remove pan and flip the pieces over, bake another 5-10 mins (should already be a little golden), in the final round, turn the broiler on for about 2 mins to really crisp up the top. Yummm! I love you Kate from introducing me to this tofu baking situation!
Of course there's the tried and failed methods of just throwing tofu cubes in the deep fryer (what a splattering mess), the microve/paper towels/pan fry method (which still works - thanks dad!) and there's the regular soft tofu (bleh!). But how can we make this a little healthier? My friend Kate, who eats popcorn for most meals, told me to just throw the Tofu in the oven...say what?! Why have I never tried this is beyond me, but it works - especially when you're trying to crisp up the tofu for a curry or for Golden Triangles.
While it's not deep fried, this treat has become a favorite snack for me and the hubster.
Ingredients:
Tofu, cut into whatever shape you like, go crazy
Olive oil spray (PAM)
Pre-heat oven to 375, place cut tofu on sprayed oven pan, and spray the top of the tofu lightly as well. Place in the oven for 15-20 mins (or until you see a little golden'ing of the top), remove pan and flip the pieces over, bake another 5-10 mins (should already be a little golden), in the final round, turn the broiler on for about 2 mins to really crisp up the top. Yummm! I love you Kate from introducing me to this tofu baking situation!
YES! Lowfat Fettuccine Alfredo (It's possible!)
Remember the good old days when our metabolism worked at warped speeds? I remember being able to order Fettuccine Alfredo without blinking and eating it without feeling guilty about when I was going to burn the calories that I just consumed off. Sigh, I digress. After gaining the happy post-wedding weight, here I am with Bharat trying to "shred" it off, but damnit, I still love the pasta - it's seriously my biggest weakness (next to chips & salsa), so on our mission to find healthy alternatives to old-time faves, we came across this recipe by Rocco DiSpirito for Fettuccine Alfredo
Bharat and I tried Rocco's recipe to the "T" and found that the Greek yogurt made the sauce extremely tart, so on the second go around, I substituted sour cream and just decreased the amount of broth. I also added mushrooms and peas and used Asiago Cheese (more flavor) because it's all I had in the fridge. Let me know if you have a variation!
Ingredients:
1 pound of cooked pasta (to be healthy I used organic whole wheat spaghetti)
1 tbsp unsalted butter (better choice if you control the salt)
3 garlic cloves minced
1 cup thinly sliced portobella mushrooms
1/2 frozen green peas
2 tsp cornstarch
pinch ground nutmeg
1/2 low sodium vegetable broth
3/4 cup grated asiago or parmesan cheese
3/4 low fat or fat free sour cream
3 tbsp slivered basil
salt and pepper to taste
Method:
Melt butter over medium heat, add garlic and cook for two mins (be careful not to burn the garlic!), add mushrooms and peas, cook for additional 4-5 minutes.
In the meantime, combine cornstarch & nutmeg, slowly whisk in the broth until smooth. Pour into saute pan and bring the mix to a slight simmer - mix as needed. Add 1/2 cup of cheese, until melted and smooth.
Remove pan from heat and add sour cream in until sauce is smooth and creamy. At this point, add the salt and pepper to your liking. Finally, add cooked pasta to pan, mix together until sauce coats evenly. Add 1/4 cup of remaining cheese to the top. I also added some basil for flavor.
While this recipe is not quite the same as the full-fat version of F.A. I think it does a decent job of curbing my pasta cravings without having to wear stretchy pants! Enjoy!
Bharat and I tried Rocco's recipe to the "T" and found that the Greek yogurt made the sauce extremely tart, so on the second go around, I substituted sour cream and just decreased the amount of broth. I also added mushrooms and peas and used Asiago Cheese (more flavor) because it's all I had in the fridge. Let me know if you have a variation!
Ingredients:
1 pound of cooked pasta (to be healthy I used organic whole wheat spaghetti)
1 tbsp unsalted butter (better choice if you control the salt)
3 garlic cloves minced
1 cup thinly sliced portobella mushrooms
1/2 frozen green peas
2 tsp cornstarch
pinch ground nutmeg
1/2 low sodium vegetable broth
3/4 cup grated asiago or parmesan cheese
3/4 low fat or fat free sour cream
3 tbsp slivered basil
salt and pepper to taste
Method:
Melt butter over medium heat, add garlic and cook for two mins (be careful not to burn the garlic!), add mushrooms and peas, cook for additional 4-5 minutes.
9.13.2010
French Onion Soup
There's something about soup - it marks cold weather coming, or season changing - something about it has always made me warm and fuzzy on the inside. Likely, it's probably the soup...
I love all types of soup too, hearty chilis, cold gazpacho, tom yum, tomato, etc., but one that I always loved is French Onion Soup. There was this great restaurant in Orange County (word!) that had a vegetarian version and I absolutely loved it, I would get it in the winter for sure, but often times in the dead of summer, I'd have a huge bowl full for lunch.
Something about the sweetness of the onions and the butteryness of the broth that makes this soup one of my absolutely favorites. OH! I guess I LOVE the melted cheese on top too. Here's my version, it's a mish mosh of some 3 different recipes, let me know how yours turns out and if you have an variations!
Ingredients:
3 tablespoons butter
4 large white onions, thinly-sliced
1 teaspoon salt (or to taste)
½ teaspoon dry mustard
5 cups vegetable stock
2 tablespoons soy sauce
2 tablespoons dry white wine
Slice of your choice of bread, I had to use wheat
Gruyère or Swiss cheese, grated or sliced (not optional, it's a must have)
Method:
Melt the butter in a large stock pot over medium high heat. Add onions and salt, cook for 10 minutes, stirring occasionally. Add mustard stir well, cover. Simmer over very low heat for 35 minutes. Add stock, soy sauce, wine, and pepper. Simmer for another 10 minutes. Ladle the soup into bowls and top with bread and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese - actually you should totally do this, it tastes amazing. Pig out.
I love all types of soup too, hearty chilis, cold gazpacho, tom yum, tomato, etc., but one that I always loved is French Onion Soup. There was this great restaurant in Orange County (word!) that had a vegetarian version and I absolutely loved it, I would get it in the winter for sure, but often times in the dead of summer, I'd have a huge bowl full for lunch.
Something about the sweetness of the onions and the butteryness of the broth that makes this soup one of my absolutely favorites. OH! I guess I LOVE the melted cheese on top too. Here's my version, it's a mish mosh of some 3 different recipes, let me know how yours turns out and if you have an variations!
Ingredients:
3 tablespoons butter
4 large white onions, thinly-sliced
1 teaspoon salt (or to taste)
½ teaspoon dry mustard
5 cups vegetable stock
2 tablespoons soy sauce
2 tablespoons dry white wine
Slice of your choice of bread, I had to use wheat
Gruyère or Swiss cheese, grated or sliced (not optional, it's a must have)
Method:
Melt the butter in a large stock pot over medium high heat. Add onions and salt, cook for 10 minutes, stirring occasionally. Add mustard stir well, cover. Simmer over very low heat for 35 minutes. Add stock, soy sauce, wine, and pepper. Simmer for another 10 minutes. Ladle the soup into bowls and top with bread and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese - actually you should totally do this, it tastes amazing. Pig out.
9.12.2010
Butter Lettuce Wraps
There used to be this time, when vegetarians could NEVER get lettuce wraps at restaurants, seriously it was the one thing I always always wanted to try. So for the longest time we made lettuce wraps at home using tofu, carrots, scallions, etc., and now that PF Chang's has a version, it's time to come up with a healthy lettuce wrap. Of course when I make these, my other half always asks what's for dinner - so this really is more of an appetizer than a meal for most guys!
Here's my version, let me know how yours turn out and any variations you do!
Not so secret sauce is Bharat's invention: 1 part rice vinegar to 3 parts soy sauce, chili garlic sauce depending on your spiciness level (mine isn't great). Enjoy!
Here's my version, let me know how yours turn out and any variations you do!
Ingredients:
4 cloves garlic minced
1/2 teaspoon ginger minced
2 cups diced peppers, I used red and green
1 cup diced portabello mushrooms
1/4 cup onion diced
3 scallion stalks diced
1/4 cup shredded carrots
1 container of firm tofu diced
2 tablespoons olive oil
Butter lettuce leaves washed and patted dry
Not so secret sauce (recipe follows)
Method:
Place the diced tofu on paper towels on a microwave safe plate; zap it for about 3 mins. Next heat 1 tablespoon oil in a non-stick pan, add the tofu and cook until crispy on all sides. Remove from pan and place on plate, set aside.
Heat the second tablespoon of oil and add onions and cook until they are transparent - add scallions, garlic and ginger and cook through. Next add the diced peppers, stir, cover and allow to cook for 3-4 minutes. Add the mushrooms and carrots next, cook until the mushrooms and semi-tender - you want to avoid too much water from releasing. Lastly, turn the heat off and fold the tofu into the mixture.
To serve, spoon the filling into the lettuce cups and top with a little of the not so secret sauce.
Not so secret sauce is Bharat's invention: 1 part rice vinegar to 3 parts soy sauce, chili garlic sauce depending on your spiciness level (mine isn't great). Enjoy!
Cornbread Stuffed Peppers
My husband and I LOVE chile relleno, the bite from the pepper, the oozing cheese, the battered and deep fried skin - everything about it scream so unhealthy, yet so tasty! So, a while back, we had some friends coming over for dinner and decided to do a healthier version of a grilled pepper meets chile relleno. We came up with this recipe inspired by a trip to Joe's Taco Lounge in Mill Valley, California. At Joe's the Cornbread Chile Relleno is a Rachel Ray recommended plate of goodness, where a poblano is grilled, and stuffed with cheese and cornbread, it's then served on a plate of red pepper sauce. Here's our rendition - let me know if you make any changes, would love to try out different variations!
Ingredients:
3 large red peppers cut in half, stems intact
4 cups spinach chopped (fresh is best!)
1 cup sliced portabello mushrooms
1 can black beans drained and rinsed
2 cups cubed corn bread (I used a Trader Joe's box version, and cut it into 1" cubes)
2 jalapeño peppers minced
1/2 cup frozen corn
2 sticks of scallions chopped
4 cloves garlic minced
1 tomato diced
1 tablespoon cumin powder
2 tablespoons taco seasoning (or to taste)
1 tablespoon olive oil
4 tablespoons chopped cilantro
1/2 cup shredded cheese of your choice (I used Mexican blend)
Salt to taste
Method:
Preheat oven to 350 degrees. Place the red pepper halves in a baking pan with a shallow bed of water, put the pan on the top rack in the oven for about 12-15 mins (peppers should be soft), broil for 3 mins (just to char the tops a little!). It's important to keep the stems on the peppers because it helps to hold the shape of the pepper once it's stuffed.
While the peppers are cooking, heat the oil in a non-stick pan, and cook the scallions, jalapeños and garlic; next add the frozen corn kernels, cook for a couple of minutes. Slowly add the black beans and diced tomato - cook a few moments. Add the spinach and cook it down about 1/2 way (not completely wilted) and the mushrooms. Next add the cumin powder, salt and taco seasoning, stir and cook for another couple of mins. Last, gently fold in the corn bread cubes and cilantro.
Assembly is pretty simple, remove the peppers from the tray, dump the water and dry the tray out (reuse=fewer dishes to clean!). Keep the oven at 350. Spoon the mixture into the peppers, and place the pepper back into the baking dish, top with shredded cheese. Place in oven for 6 minutes, just need to melt the cheese down - option to broil for 2 minutes after for a crispy cheese topper.
We served this with a chopped Mexican salad, tomato rice and salsa.
Ingredients:
3 large red peppers cut in half, stems intact
4 cups spinach chopped (fresh is best!)
1 cup sliced portabello mushrooms
1 can black beans drained and rinsed
2 cups cubed corn bread (I used a Trader Joe's box version, and cut it into 1" cubes)
2 jalapeño peppers minced
1/2 cup frozen corn
2 sticks of scallions chopped
4 cloves garlic minced
1 tomato diced
1 tablespoon cumin powder
2 tablespoons taco seasoning (or to taste)
1 tablespoon olive oil
4 tablespoons chopped cilantro
1/2 cup shredded cheese of your choice (I used Mexican blend)
Salt to taste
Method:
Preheat oven to 350 degrees. Place the red pepper halves in a baking pan with a shallow bed of water, put the pan on the top rack in the oven for about 12-15 mins (peppers should be soft), broil for 3 mins (just to char the tops a little!). It's important to keep the stems on the peppers because it helps to hold the shape of the pepper once it's stuffed.
While the peppers are cooking, heat the oil in a non-stick pan, and cook the scallions, jalapeños and garlic; next add the frozen corn kernels, cook for a couple of minutes. Slowly add the black beans and diced tomato - cook a few moments. Add the spinach and cook it down about 1/2 way (not completely wilted) and the mushrooms. Next add the cumin powder, salt and taco seasoning, stir and cook for another couple of mins. Last, gently fold in the corn bread cubes and cilantro.
Assembly is pretty simple, remove the peppers from the tray, dump the water and dry the tray out (reuse=fewer dishes to clean!). Keep the oven at 350. Spoon the mixture into the peppers, and place the pepper back into the baking dish, top with shredded cheese. Place in oven for 6 minutes, just need to melt the cheese down - option to broil for 2 minutes after for a crispy cheese topper.
We served this with a chopped Mexican salad, tomato rice and salsa.
3.03.2010
Chocolate Chai Cupcakes Vegan
No, I'm not vegan, I love yogurt and LOVE milk - in fact, I drink 2 cups of milk a day - does a body good right? But every now and then I find a vegan recipe that's so badass, I have to try it. I picked up some tips for vegan baking from a really cool cookbook: Vegan Cupcakes Take Over the World. At our wedding, we had some really great vegan cupcakes, the baker truly is inspirational, she made cookies n cream, red velvet, chocolate chocolate and ding dong cupcakes!
But lately I've been drinking a lot of Chai (thanks in part to my friend Illy) and wondered what a chocolate chai cupcake would taste like...yeah it's pretty damn good.
Ingredients:
1 cup plain soy milk
1 tablespoon apple cider vinegar
3/4 cup and 1 teaspoon granulated sugar
1/3 cup canola oil (must use canola oil)
1 teaspoon vanilla extract
1 1/2 tablespoons chai powder
1 cup all purpose flour
1/3 cup Hershey's cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder (not the same as baking soda)
1/4 teaspoon salt (balances all the sugaryness)
Method:
Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Quickly whisk together the soy milk and the apple cider vinegar. Next whisk together the sugar, oil, vanilla extract and the chai powder. Add the two mixtures together and beat til it's frothy and foamy. Finally it's time to sift all the remaining dry ingredients together. Add half to the wet mixture and beat, add the second half and beat again. Set the mixer on high and beat the hell out of all the little lumps. Fill cupcake cups 3/4 of the way with the batter, you'll get about 10 cupcakes. Bake for 18 mins, until the toothpick or butter knife you insert into the cake comes out clean. Remove from cupcake pan and place on a cooling rack.
I used a store bought frosting because I didn't have any more patience to make frosting before I inhaled these badboys. Hope you enjoy them as much as I did.
Subscribe to:
Posts (Atom)
Posts
