Friday, January 30, 2009
1 onion, chopped
1 green pepper, chopped
1 can diced tomatoes with jalapenos
1 can pinto beans
4 T chili powder (I used 2 T regular chili powder and 2 T pure ground mild chilis)
2 T soy sauce (add only 1 if you want less salt)
3 whole cloves (I know, here I go again with the cloves, but this is how we ate chili growing up, courtesy of Better Homes and Gardens old red and white cookbook (only their recipe had you know what))
Saute onion until soft (sprinkle with salt). Add green pepper and saute until soft (sprinkle with salt). You know Lydia Bastianich says to sprinkle each layer with salt as you add it, don't you? Add everything else and simmer a while until it tastes good! Top with chopped raw onion and that yummy Tofutti sour cream.
We ate it up before I thought to take a picture (even the Carnivore ate it, so you know it had to be good).
Wednesday, January 28, 2009
Saturday, January 24, 2009
Sometimes when I buy things I haven't tried before (i.e. meat and dairy subs), they sit and sit and sit in the fridge until almost expiration date. I don't know why - maybe because I am so often disappointed when I try some expensive processed product, or because the stuff is so expensive that I want to make sure I find a good recipe for it. Such was the case with the Tofutti sour cream. It sat in my fridge for 2 months before I tried it. Wow! It's delicious. What a great surprise. I used it in some delicious chick pea tacos. I sauteed some chickpeas in olive oil, tamari, and taco seasoning (I meant to put lime juice in but got distracted with joy after tasting the sour cream), and mashed them up a bit. I softened corn tortillas in a nonstick pan sprayed with olive oil (I have not mastered frying the already filled tacos yet). Piled on the chickpeas, lettuce, the wonderful sour cream, and my favorite hot hot hot fresh salsa from Trader Joe's. What a fabulous meal, ready in 10 minutes.
This is my 4 year old's favorite soup. It is Coco Pazzo's White Bean and Escarole soup. It's over $3 a can, but I consider it a bargain because it is 2 meals for her and she is eating BEANS! Of course, she will not eat the same thing if homemade, where that $3 would serve all 5 of us (not that anyone but me would eat it). Bonus that it is much lower in sodium than most canned foods.
Tuesday, January 13, 2009
Saturday, January 10, 2009
So, this started out as an eggplant curry. But when I cut into the eggplant and found it spoiled (yikes, more spoiled produce!), I started searching for some other veggies to use. I came up with potatoes and squash. I thought it was pretty good!
Have you used coconut oil in your cooking yet? I have read mixed opinions about it. Some swear it will kill you, and others say it is a healthy fat because it's composed of medium chain fatty acids, which are apparently difficult to get anywhere else. Whatever, it sure tastes good! It seems pricey at about 8 bucks for a small jar, but it lasts for a really long time. So probably not more expensive than a decent olive oil.
Squash and Potato Curry
1 T coconut oil
1 small onion, chopped
2 minced garlic cloves
1 t black mustard seeds
1/2 t cumin seeds
2 small Yukon golds, in small dice
1 delicata squash, in somewhat larger cubes
1 T tomato paste
3/4 c water
1 t curry paste (I like Patak's)
salt (a fair amount)
Saute onion in oil until starting to brown (sprinkle with salt). Add garlic, mustard and cumin seeds and cook a few minutes until fragrant. Add all else, bring to a boil, and simmer about a half hour, until veggies are cooked and sauce has thickened.
Here is a tomato paste tip - freeze what is leftover, and slice off chunks as you need it. Much cheaper than that stuff in the tube!
Product Review - Trader Joe's Bengal Lentils, bottom right of pic. Pretty good stuff. A bit spicy for the kids - the 4 year old acted like I was trying to poison her. (So then I said we would try plain beans with salt next time, and she happily agreed, heh, heh, sneaky mom.) It comes in a pouch and has 2 good sized servings. Can't beat it for easy protein. Most of TJ's Indian food has dairy, so I was excited to try this one.
Recipe Review - Lettuce with Peaches, Pumpkin Seeds, and Sour Orange Vinaigrette from Jack Bishop's "A Year in a Vegetarian Kitchen." Super delicious - I have made it several times. As you probably know, pumpkin seeds have lots of zinc, which is a tough one for us. I just love the smoky flavor.
What do you think of produce from Chile in winter? I have heard it slammed for high pesticide use. I don't know if it's higher than the U.S. I find the peaches and nectarines to be quite flavorful with nice texture, considering the distance they travel. They are often better than what comes up from the South in the spring. So perhaps their food production standards are not worse than ours? One interesting argument I have heard is that it is beneficial to get nutrients from different parts of the world. And last week we had cherries from Chile that were excellent, and at $2.44/lb. way cheaper than any from the U.S. in season. Now are we helping the world economy with our consumption or exploiting people? Are the environmental costs of food that travels so far too great? Is it worse than trucking in strawberries from California? I remember once going to a strawberry festival out east on the farms in June (strawberry season on LI). I was disappointed that they used California strawberries instead of local in season ones! So much to consider.