Skinny Deli Veggie Roll Ups (No Carbs, Less than 100 Calories)
Posted: January 16, 2014 Filed under: Kids Cooking, Main Dishes, Pork, Salads, Sandwiches, Snacks, Turkey, Vegan Options, Vegetarian, Veggies | Tags: cheese, deli slices, ham, honey mustard, jalepanos, pickles, roll-ups, skinny roll ups, veggies Leave a comment
1 Skinny Roll-Up, cut in half to better show you the stuffing.(But you may prefer to eat it without cutting it in half, as it is less messy)
(Becky, the Mama) You know those times when you want “just a little somethin’-somethin’’” to tide you over to until the next meal, or give your foggy brain an energy boost? Something good for you, tasty, without lots of calories or carbs? But you want more than a few carrot or celery sticks. Or maybe you want a light lunch in a hurry, but you aren’t crazy about the idea of sandwiches or wraps with all that bread?
Here’s my favorite pick-me-up-in-a-hurry snack and it is less than 100 calories per Skinny Roll Up. No carbs. No gluten (as long as the meat and cheese you use is gluten free.) Plus there are a thousand variations to this basic “recipe”: you can choose whatever thinly sliced sandwich meat you like (or substitute a vegan version), then chose a small bit of cheese (your choice, or leave it out), whatever veggies you have on hand (cooked or raw or a combination), and any sauce that floats your Roll Up Boat from honey mustard (as I used here), to a little dollop of Ranch Dressing with Buffalo Sauce, to Teriyaki Sauce with Sriracha, to Bar-b-que sauce… and on and on. They are surprisingly filling, two of them with a piece of fruit works as a great light lunch, and the calories are such that you can enjoy another snack or small dessert with a cup of tea or coffee at mid-day and not break your calorie bank.
When your kids claim they are famished and dinner is till an hour away, you can teach your kids how to build-their-own Roll Ups, letting their imagination lead the way. Just one Roll Up will tide them over until dinner, but won’t spoil their appetite. You can also wrap their favorite “roll-ups” in Saran Wrap, leave off the sauce, and send them a little “dipping sauce” in a small container for some variety in their lunch box. (You may want to use 2 slices of deli meat for these so they are easier for the kids to handle. A half slice of American cheese also helps it “stick” and stay together better.)
Vegetarian or Vegans can substitute ToFurky Roasted Deli Slices, which have excellent taster reviews. Or skip the meat layer, use a large soft piece of lettuce instead, and spread the lettuce with humus or refried beans for the protein.
I used thin deli Honey Ham, a slice of Romaine, a slice of Roasted Red Pepper, some white cheddar cheese strips, sweet pickles and honey mustard. Yummmm….
Skinny Deli Veggie Roll Ups
Thin Sliced Deli Meat (Your choice, I used Honey Ham. Vegans can use ToFurky Deli Slices)
1 t. or more of your favorite sauce or dressing (I used Honey Mustard)
1/2 to 1 oz. of cheese, sliced or cut in small strips (1/2 slice of American Cheese, or 2 or 3 small thin strips of any hard cheese)
Small pieces l of lettuce
Pickles, Roasted Peppers (Anything pickled you like that adds a “bite” — pepperocinis, sliced olives or jalapenos are yummy too. I used midget sweet pickles)
1 or 2 T. Veggies, cooked or raw (thinly sliced carrots, cucumber, celery, tomato, avocado, raw pepper sticks, sliced green onions, mashed beans, humus or leftover cooked veggies of any kind)
Directions
Lay a thin slice of deli meat on a plate (you can double this if you want more protein and sturdiness). Stack lettuce, cheese, pickles and veggies down the middle of the deli slice. Squeeze your favorite dressing over this. Roll up like a burrito and enjoy. If making a bunch of them to serve later or to pack in a lunch, you may want to secure them with a toothpick. (Also if they are to be served later or eaten for lunch, you may prefer to leave off the dressing and keep it separate to use as a dipping sauce.)
One Skinny Roll Up, Cut in 1/2 on Diagonal (to show inside stuffing)
Easy Moo Shu Veggie or Chicken Wraps
Posted: October 18, 2013 Filed under: Asian Dishes, Beef, Chicken, Pork, Seafood/Shrimp, Turkey, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: chicken, hoison, Moo shoo, moo shu, mu shu, pork, rice pancakes, shrimp, soy sauce, tortillas, veggies Leave a comment
“Come, let’s be a comfortable couple and take care of each other! How glad we shall be, that we have somebody we are fond of always, to talk to and sit with.” Charles Dickens
My husband Greg and I love our little pleasurable routines. It really doesn’t take much to make us happy. We don’t need high adventure, fast cars, tall mountains, or Broadway plays. We get a kick out of watching Jay Leno’s “headlines” segment on Monday nights and reruns of “30 Rock”. We can’t wait to snuggle up on Sundays to watch Downton Abbey when it reappears on PBS this winter. He often watches sports, while I contentedly piddle on Facebook from a comfy loveseat nearby.
We enjoy quiet road trips with Dean Martin and Frank Sinatra playing in the background more than attending rousing stage concerts. Greg stands and greets me with a kiss every morning as I stumble into the kitchen; me waking up to my first cup of coffee two hours after he’s greeted the morning. We watch Brian Williams tell the news every evening (in his friendly voice, even the worst disasters sound less terrible). Then I serve our suppers, all prettily plated, as we eat in living room, our feet up, hearts at ease. We usually clean up the unbelievably messy kitchen, afterwards, together.
During the summer we meet outside on the porch swing for Happy Hour and conversation at 5:00 p.m. We go to bed, each reading our e-books, a glass of ice water on my bedside table. I slather on Lemon Cream Lotion and Greg always says I smell like lemon pie before he kisses me goodnight, wishing me sweet dreams. Then he hands me the treasures that have somehow gathered on our bed during the day: hair clips, reading glasses, books, jewelry, pens and notebooks, stray socks, apple cores — clearing room for us to ease under the quilt and fall asleep.
We’re mostly One-Note Nellys without much need for variety or grand adventures. We find, in the comfort of each other’s company, all the thrill we generally need. A free evening with nothing planned is typically our idea of perfection.
Our date night’s are inevitably to our favorite Asian restaurant, John Holly’s, followed by a movie. At John Holly’s I always order the same thing: Moo-Shu Veggies. I pile them up on thin rice pancakes with a drizzle of thick salty-sweet Hoison Sauce and dash of sriracha, then rolled the delicious stuff up like a burrito.
This quick and savory-sweet recipe for Moo-Shu uses thin uncooked flour tortillas (easier to find than rice pancakes) and has become one of my favorite veggie based cook-at-home meals now. Greg likes it with chicken but you can substitute edamame, tofu or scrambled egg (or combo thereof) to avoid meat and make this easily vegetarian or vegan.
Easy Moo Shu Veggie or Chicken Wraps
1 16 ounce package of pre-shredded Asian or colorful Cole Slaw mix
1 cup fresh snow peas, chopped into ½ inch pieces
1 cup fresh chopped mushrooms, any kind
1 cup chopped or shredded cooked chicken (or sub 1/2 cup diced tofu, edamame or raw egg, whisked)
1 large clove garlic
1 T. olive oil
1 T. sesame oil
3 T. soy sauce
1 T. maple syrup, honey, molasses or brown sugar
salt & pepper to taste
4- 5 uncooked Tortillas (or the thinnest pre-cooked tortillas you can find)
½ cup Hoison Sauce (in Asian sections)
¼ cup hot chili sauce or sriracha (optional, if you like heat)
1/2 cup cashew pieces or sliced almonds
Directions:
In a large skillet or walk, heat oils and 1 minced fresh garlic clove. Toss in slaw, chopped snow peas and mushrooms. Add chicken and/or tofu/egg. Cook until tender-crisp. Add soy and your choice of sweetener. Heat through. Add salt or pepper if needed to season.
Lightly cook/brown the tortillas on a flat skillet. Put about ½ cup of the hot veggie mix down the middle of each tortilla. Sprinkle with 2 T. sliced almonds or cashew pieces. Drizzle on Hoison and dot with a little hot chili sauce or shriracha if you enjoy some heat with your Asian food.
Roll up like a burrito and slice on the diagonal, in half to serve.
Variations: Use any veggies you like: peppers, bean sprouts, water chestnuts, celery, some fresh grated ginger – use your taste and imagination. Try using leftover beef, pork or shrimp instead. Experiment with different nuts or sesame seeds, sliced green onions, crispy Chinese noodles or fried won ton strips, perhaps a squeeze of fresh lime.
Stewed Summer Veggies
Posted: June 26, 2012 Filed under: Main Dishes, Uncategorized, Vegan, Vegetarian | Tags: kale, potatoes, stewed summer veggies, tomatoes, vegan, veggies, white beans 2 Comments
Stewed garden vegetables with white beans. Great for curling up with a good book and a blanket on a rainy day.
I’m packing up my suitcase (or three) for a tropical island vacation south of Tampa, but it looks like the most tropical thing about the trip may be Tropical Storm Debby. Our family that’s already there spent last night without water or power and hasn’t seen the sun in days. Much of the island is covered in water. Getting three suitcases, a diaper bag, groceries, and a one-year old onto the ferry (no cars on this island) and down the 1/4 mile rocky path to the condos without Jared, who will be joining us two days later, is going to be harder than I expected if this doesn’t clear up soon.
I had a menu in mind for the week, including lots of fresh, crisp fruits and veggies to cool us down as we came in from the hot sandy beach. But, this summer stew might be a better fit if it turns out to be a rainy vacation. Actually, curling up on the lanai (that’s a fancy word Floridians use for a screened in porch) with a good book and a bowl of these warm summer veggies, while the rain falls around me and and waves crash against the shell-lined beach, sounds like paradise to me.
Fresh potatoes, tomatoes, onions, and squash from our uncle’s garden were the base of this savory satisfying stew, finished off with white beans for a mild-flavored protein, and kale of course. No dish is complete without it! Smoked paprika, one of my favorite spices to add depth of flavor to beans and vegetables, makes it taste almost like it was cooked with a hunk of ham.
Rain or shine, cool salads or warm stews, I’ll be enjoying our little tropical paradise very soon. And I’ll finally be reuniting with my husband when he gets done with his week long out of state baseball tournament…just in time to celebrate our anniversary on the same island where we said “I Do” five years ago!
Rachel’s Stewed Summer Veggies
Serves 3-4
Ingredients
~1 T. extra virgin olive oil (evoo)
1 large onion, diced
4 small potatoes, chopped into bite size chunks
1 yellow squash (or zucchini)
3 cups of tomatoes (I used a combo of whole cherry tomatoes & chopped larger tomatoes)
1 T. white wine vinegar
3 stalks of kale, torn off the rib and into pieces
1 cup of water or veggie broth
1 can of cannellini beans, drained and rinsed
salt & pepper
seasoning salt
smoked paprika
Directions
Pour evoo into a large tall-sided skillet or sauce pan and heat on medium heat. Add onions & a dash of salt and saute for about five minutes. Add potatoes, squash, tomatoes, water or broth, and vinegar. Reduce heat to med-low, cover and cook for 30 minutes, stirring occasionally. Stir in kale and gently mash the tomatoes so they release their juices. If it needs more liquid, you can add another cup of water or broth. Gently stir in the beans and season to taste with seasoning salt (like Lawry’s or Tony’s), smoked paprika (use just a pinch for a nice smokey flavor) and a little salt and pepper if it needs it.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Stewed Summer Veggies
The URL: http://wp.me/p1UwM9-rv
© Copyright 2012 – All Rights Reserved
Pecan Mushroom Stuffed Zucchini
Posted: May 7, 2012 Filed under: Sides, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: mushrooms, stuffed zucchini, tomatoes, veggies, zucchini 1 Comment
Becky’s Pecan Mushroom Stuffed Zucchini
My daughter Rachel, the gorgeous vegan who co-writes this blog with me, just flew home to Texas today after four fabulous and fun-filled days visiting us here in Colorado. Because I only get to see my newest grandson every two to three months, I’m always shocked by how big he is. But in my wildest imagination, I did not expect 9 month old Jackson to hit the floor and immediately start moving my furniture around. Seriously, Rachel says he spends a portion of every day pushing and rearranging her furniture. Either he is a miniature Popeye-in-the-Making (he does love his spinach!), or a budding interior decorator.
Jackson at Work
“Hi Nonny. I think this chair just works better here, in the middle of the floor, don’t you?”
Whatever the case, Rachel and Jackson could be the poster mom & baby for an ad campaign for Eating Your Vegies.
Rach & Jackson relaxing in our backyard this weekend
She is not only beautiful, but I marveled at her strength as well. I was stunned with admiration as I watched her toss a diaper bag weighing as much as a baby elephant over one shoulder, while she balanced Jackson (no lightweight!) on the other hip, as if they were bags of popcorn.
For their farewell vegan lunch today, I made one of my favorite vegie dishes, Mushroom-Pecan Stuffed Zucchini. I invented this recipe a couple of months ago, and it quickly became one of my favorite staple vegetable dishes. I’m really enjoying being an EOD (Every Other Day) vegetarian, feel my tummy is lighter and flatter and clothes a bit looser. This may be my favorite meatless meal. It’s a good comfort food while I’m missing the pitter-pat of my daughter’s feet and the scoot-scoot-scoot sound of my grandson moving the furniture across the wood floor.
Pecan Mushroom Stuffed Zucchini
Pecan Mushroom Stuffed Zucchini
Serves 4 -6
Ingredients
1/4 cup olive oil
1/4 cup butter (or Earth Balance for vegans)
4 zucchini squashes, cut in half lengthwise, then the middle cut out like a canoe, then diced (see pic below, I just cut a “v” shape to hollow it out quickly.)
8 ounces of mushrooms, any kind, diced (to yield 1 1/2 to 2 cups)
2 cloves garlic, minced
2 pieces soft whole wheat bread made into crumbs (I use food processor)
1/2 cup pecans, broken or chopped (walnuts are also great)
1/2 c. Parmesan cheese, divided (vegans sub with vegan cheese or omit)
3/4 t. salt
1/2 t. pepper
8 cherry or grape tomatoes, sliced for garnish
fresh basil or oregano (enough for garnish)
Directions
Heat oven to 375 degrees.
Put hollowed out zucchini “boats” in a heat-proof rectangle pan, lightly salt & pepper, and microwave for 6 minutes. In the meantime, heat oil and butter together in a skillet, and add the chopped zucchini and mushrooms and garlic.
I scooped out zucchini by simply cutting a “v” shaped piece out of the center.
Chopped zucchini (the scooped out middle portions) and mushrooms, ready for skillet
Stir and cover, cooking over medium heat for about 5 minutes, so that juices accumulate and don’t evaporate. When vegies are soft and translucent and “juicy,” toss in bread crumbs, 1/4 c. Parm cheese, pecans, 3/4 t. salt and 1/2 t. pepper. Stir. Turn off heat. Stuffing should be moist. (If dry, add a little more butter, oil and/or water.) Fill the “nuked” zucchini with stuffing, decorate with sliced tomatoes, cover pan with foil and bake for 15 minutes. Remove from oven and sprinkle with remaining 1/4 c. Parm, and put back in under broiler, watching carefully until Parmesan starts to melt and tomatoes start to brown just a little. Garnish with fresh basil or oregano leaves.
Delicious served alone as a vegetarian meal or as a side dish for any occasion.
Variation: Try adding cooked crumbled sausage for omnivores in your family to make a complete meal-in-one.
Pecan Mushroom Stuffed Zucchini
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pecan Mushroom Stuffed Zucchini
The URL: http://wp.me/p1UwM9-gj
Cranberry Orange Kale Salad
Posted: April 12, 2012 Filed under: Salads, Uncategorized | Tags: almonds, cranberries, kale, main salad dish, massaged kale, orange marmalade, salad dressing, side dish, vegan, veggies 4 CommentsThe Condiment Queen, that’s what I call my mom. At any given moment she has no less than 100 condiments lining the door of her refrigerator. Growing up, we always had at least ten varieties of mustard, ample obscure relishes, and enough barbeque sauce to smother 50 pigs … yet (due to raising four teenagers & a revolving door of their hungry friends) we were almost always out of milk, bread, and other essentials.
She loves her condiments so much, she even travels with them. Last week I peeked into the back of my refrigerator to see a jar of orange marmalade. I didn’t buy that, I thought. My mom always has orange marmalade in her refrigerator though. She must have traveled all the way from Denver to Dallas with it the last time she visited, in fear, I’m sure, that there might be a shortage of condiments in my fridge.
In honor of my Condiment Queen mama and her beloved orange marmalade, I used the remainder of the jar to dress the salad at our Easter lunch. The sweet dressing went perfectly with the slightly bitter massaged kale greens, dried cranberries, and slivered almonds. It would be great on spinach or mixed greens too if we haven’t sold you on the delicious wonders of one of the most nutrient dense foods on the planet yet (at least according to the Whole Foods Aggregate Nutrient Density Index.)
Cranberry Orange Kale Salad
Serves ~ 6
Ingredients
1 bunch of kale, washed & dried
2 T. orange marmalade
3 T. olive oil
1 T. apple cider vinegar (or white wine or regular vinegar)
2 T. orange juice (I used one clementine)
Salt & pepper to taste
A handful of slivered almonds
A handful of dried cranberries
Directions
First, take your clean and dry kale and massage it with your hands for a few minutes until it looks like it has been lightly sauteed. It will significantly reduce in size and soften up quite a bit. Think deep tissue massage. Kale is tough and can take a nice firm touch.
(As is, kale is very fiberous and takes a long time to chew, but massaging kale breaks down the fibers and makes it nice and soft like sauteed kale with all the benefits of eating raw greens.)
Next, mix the marmalade, olive oil, vinegar, orange juice, and salt and pepper together. Taste for seasoning. Toss the kale with the dressing. Top with slivered almonds and dried cranberries.
Make this a main dish for 2-3 people by serving it on a bed of quinoa, or topping with grilled tofu, chicken (or vegan chick’n strips).
Mexican Comfort Casserole & Cashew Queso
Posted: April 3, 2012 Filed under: Appetizers, Main Dishes, Mexican Dishes, Uncategorized, Vegan | Tags: baseball, beans, cashew cheese, cashew queso, chipotles, chipotles in adobo sauce, coach's wife, mexican casserole, nutritional yeast, recipes, vegan, vegan mexican casserole, vegan queso, veggies 13 CommentsSaturday was a big game for my husband’s high school baseball team. I told him as I kissed him goodbye “We”ll be there, look for us in the stands.” Of course, Jackson’s afternoon nap fell at exactly the start of the game. I’ve been trying to keep him on a good sleep schedule during the day as it seems to translate to better sleep at night, so I waited until he woke up. Finally, after sleeping an hour and a half, I quickly loaded him in the car to try and make it to the game before it ended. I tuned into the local radio station airing the game and crossed my fingers that the innings would slow down (the ONLY time I’ve ever wished for baseball to slow down!) We rushed into the stadium as the seventh inning began, our team down three runs.
I sat in the stands next to another coaches’ wife. We both cheered loud when our husbands’ team tied up the game, sending us into extra innings. It was a nail biter of a game!
Sadly, the other team scored the winning run knocking our boys out of their first place spot in district.
“I don’t think I’m going to wait around for them to finish talking to the boys.” I told the other coach’s wife. “I think I’ll head to the store for a few things instead. There’s nothing like Mexican food to cheer Jared up.”
“Yep, I have a pint of Blue Bell in the freezer for occasions just like this,” she nodded.
So I whipped up a mexican casserole, cashew cheese dip, rice, salsa, and gaucamole. Then popped open a couple of Coronas with a twist of lime. Boy was my kitchen a mess, but my husband was feeling like a winner again!
My mom got that little avocado green dip dish for me. It’s an antique from 1960. I think it’s so cute!
Due to that whole baby sleep schedule mentioned above, it was dark by the time we actually sat down to eat, so pics of the Mexican Fiesta were quite meh. Yeah, meh is a word. So I made a plate of leftovers on Sunday for lunch to get better pictures. Leftovers = equally delicious.
Rachel’s
Mexican Comfort Casserole with Cashew Queso
Serves 8
Ingredients
2 1/2 c. chopped onions
2 c. chopped peppers (any color or kind — I used green bell and poblano)
3 cloves garlic, minced or thinly sliced
1 yellow squash, sliced
2 zucchini, sliced
1 can fire roasted tomatoes
2-3 chipotle peppers in adobo sauce
4 c. (or 2 16 oz cans) of refried or mashed pinto beans
~12 corn tortillas
Cashew Queso (see below)
Optional garnish: lettuce, tomato, avocado
Directions
Preheat oven to 350.
Saute onions on medium to med-high heat with a little oil and salt for 10 minutes, stirring occasionally. Add the peppers and continue sauteing for 10 more minutes. In the last couple of minutes add the garlic.
In a separate pan, saute zucchini and squash on med-high heat with a little oil and salt & pepper until they just start to brown but are still firm.
Meanwhile, in a food processor or blender combine the fire roasted tomatoes and chipotle peppers in adobe sauce. Pour mixture into a bowl large enough to dip a corn tortilla in.
Now begin layering in a casserole dish (I used two round ones, but you could use one 8 x10 or whatever you have on hand). This recipe is super flexible. If you end up with extra ingredients, just add another layer.
Layer 1: 1/2 of the onion, pepper, and garlic mixture
Layer 2: tortillas dipped in chipotle tomato sauce and topped with a thin layer of more sauce (tear tortillas in half to border edges if needed)
Layer 3: 2 cups of beans
Layer 4: tortillas dipped in chipotle tomato sauce and topped with a thin layer of more sauce
Layer 5: zucchini and squash
Layer 6: tortillas dipped in chipotle tomato sauce and topped with a thin layer of more sauce
Layer 7: 2 cups of beans
Layer 8: 1/2 of the onion, pepper, and garlic mixture
Bake uncovered for 30 minutes. Top with cashew queso, lettuce tomato, and avocado.
Cashew Queso
Note: this is not my recipe. I got it from a friend and I’m unsure of the source.
Ingredients
1 c. raw cashews
1/4 c. sunflower seeds
2 tbsp nutritional yeast
2 tbsp onion powder
1 1/2 tsp salt
1/2 orange roasted bell pepper* (red or yellow will work too, but orange gives the most cheese-like color)
2 c. water
1 tsp lemon juice
Directions
In a food processor, blend cashews, sunflower seeds, nutritional yeast, salt,and onion powder into a fine dust. Add about 1/2 a cup of the water and the roasted bell pepper and blend again. Add the rest of the water and lemon juice. Transfer mixture to a pot and heat on medium heat, stirring pretty often until it has thickened to the consistency you like. If it gets too thick, just add a little more water.
*Making your own roasted peppers is easy. Just placing them directly on on a gas burner flame rotating it a few times (like this) or on a pan under the broiler until charred. Then put it in a bowl tightly covered with plastic wrap for a about five minutes. Rub off most of the skin with a damp paper towel. Voila, roasted peppers!
Roasted Cauliflower and Kale Curry — Easy Enough for Curry Cowards Like Me
Posted: March 29, 2012 Filed under: Main Dishes, Uncategorized | Tags: cauliflower, coconut, curry, kale, lentils, main dish, roasted garlic, vegan, vegetarian, veggies 2 Comments
I’m a curry coward. It’s exotic. It’s bright yellow. It has a long ingredient list.
So last night I decided to come up with a simple curry that even a curry coward like me can manage to make. I took the easy route and bought a can of curry powder instead of buying ten different spices and making my own. The first batch I made had lots of veggies and chickpeas, but I decided that three ingredients really stood out from the crowd — cauliflower, kale, and roasted garlic. So I made it again for breakfast this morning while the baby was napping. The life of a food blogging mama! This time I just used those two veggies and a whole bulb of roasted garlic. Much easier. Much better.
I don’t know if brown sugar is a classic addition, but I found it really balanced the strong curry flavors nicely. Curry powders can vary from brand to brand, so you may want to taste the seasoning as you go to see if it needs adjustments. Here’s the kind I used.
Roland Pure Indian Hot Madras Curry Powder (I didn't think it was spicy at all)
Are you intimidated about making your own curry too or was I the only curry coward?
What other dishes would you love to make but haven’t because they seem to complicated or overwhelming?
I watched Michael Symon on The Chew sharing tips on plating food and I thought I'd give it a try. Professional, eh?!
Rachel’s
Roasted Cauliflower and Kale Curry
Serves 4
Ingredients
1 bunch of Kale, ribs removed, washed & dried well
1 head of Cauliflower, chopped into “trees”
1 bulb of Garlic
3 tbs Olive Oil, divided
~ 4 tbs Curry Powder, divided
4 tsp Brown Sugar, divided
1 tsp Salt, divided
1 can of Coconut Milk
16 oz Lentils, prepared per package instructions
Directions
Preheat oven to 350 degrees. Cut off the top of the garlic to reveal the top of each clove. Put the bulb on a piece of foil, drizzle olive oil on top, and wrap the clove tight with the foil. Put in the oven (directly on the rack is fine until you get the cauliflower in).
In a large bowl, toss the cauliflower “trees” with about 1 tbs olive oil. Tossing as you go, gradually add 1 tsp curry powder, 1 tsp brown sugar, and 1/2 tsp salt until evenly coated. Place on a large baking sheet sprayed with nonstick spray and put in the oven. (Move the garlic onto the baking sheet at this time.) Set the timer for 20 minutes.
In the same large bowl, toss the kale with 1 tbs olive oil, using your hands to massage it into the leaves. Tossing as you go, gradually add 2 tsp curry powder, 1 tsp brown sugar, and 1/2 tsp salt. Put the kale on a large baking sheet sprayed with nonstick spray. It will be crowded, but that’s okay, we aren’t looking for crisp kale chips so it can be a little crowded. Add the kale to the oven, leaving the garlic and cauliflower in too. Cook everything for 20 more minutes. You might want to give the cauliflower and kale a shake every now and then.
In a small sauce pan, heat 1 tbs olive oil on medium heat and add 3 tbs of curry powder. Stir and cook for about 2 minutes. Add 2 tbs brown sugar and 1 can of coconut milk. Stir.
When the timer goes off, turn the oven off and remove the garlic. You can leave the kale and cauliflower in the oven to stay warm while you finish up the sauce. Carefully (it will be really hot) take the garlic out of the foil and squeeze it into the curry sauce. You can just stir it in if the garlic is really oozy or put it into the blender for a few seconds to evenly incorporate it.
Serve veggies on a bed of lentils and top with curry sauce.
And just like that I’m over my fear of curry and you can be too!
Marinated Portobello Burger
Posted: March 27, 2012 Filed under: Main Dishes, Uncategorized | Tags: dairy-free, meatless, mushroom burger, mushrooms, onions, portobello burger, portobellos, sauteed veggies, spinach, vegan, vegetarian, veggie burger, veggies 3 Comments
Marinated Portobello Burgers
When I was about 12, I went on a ski trip with my family. While hanging out at the base, some older teens hollered out to me and my brothers “Hey, you want some shrooms?”
I giggled and naively said, “Those guys must be on drugs or something. Why would they think we want some mushrooms while we are skiing?”
My big brothers busted out laughing.
I didn’t know how right I had been until they finally stopped laughing to explain to me what the “shrooms” those dudes spoke of were.
Lucky for me, I didn’t like mushrooms and would have turned down the offer even if my big brothers hadn’t been there to fill me in.
Nowadays, I might be in trouble if someone hollers out and offers me some shrooms, though.
It turns out after more than 25 years of hating mushrooms, I’ve discovered I actually love a good shroom!
The first time I ordered a Portobello Burger was shortly after going vegan. It was the only thing on the menu I could eat, so I figured I’d give it a try. It was thick, chewy, flavorless and spongy. I stayed away from portobellos after that and eased my way into the land of shrooms with baby bellas sauteed in evoo and garlic.
Recently we were at the new plant-based cafe in Dallas, VSPot, and I decided to try their marinated portobello burger. Some people at the neighboring table were raving about it, so I thought I’d give the portobello one more go. It was so succulent it almost melted in my mouth. The mushroom was cooked down really thin so you would never have guessed you were biting into a thick spongy portobello cap.
Tonight I made my own portobello burger and I have to say, it was awesome. The flavors are quite different than the one we had at the VSpot and I didn’t manage to get it quite as thin, but it will definitely hold me over until our next visit!
Wanna shroom?
Rachel’s
Marinated Portobello Burger
Serves 4
Ingredients
4 Portobello Mushrooms, stems removed and gently wiped clean with a damp sponge
4 Buns (I used Whole Grain Ciabatta Sandwich Rolls from our store’s bakery)
1/4 cup Apple Cider Vinegar
1/2 cup of Braggs Aminos (or soy sauce)
1/4 cup Olive Oil
1/4 tsp pepper
1/4 tsp sugar
1/2 tsp crushed red pepper
Topping suggestions: sauteed spinach, caramelized red onions, roasted red peppers
Mix the marinade in a bowl. Pour into a gallon sized zip top bag and add the portobello caps. Shake it up to cover the mushrooms and place in the refrigerator. I let mine marinate for about 5 hours, but I think you could go as little as an hour if you’re short on time or as long as 8-10 if you want to marinate them while you’re at work.
Heat a skillet on medium heat with evoo covering the bottom. Put the mushroom caps in 1-2 at a time bottoms down and with a spatula or the bottom of a sauce pan, gently hold the mushrooms down. Don’t apply too much pressure at first or you’ll tear the edges. Turn the mushrooms over and continue applying gentle pressure. Repeat turning back and forth every few minutes for about 10 minutes until the mushroom cap is only a few centimeters thick.
I ate mine on ciabatta rolls that I smeared with Vegenaise (vegan mayo) mixed with minced garlic and toasted on a lightly oiled saute pan (this gives the bread a nice crunch), topped with sauteed spinach and garlic and caramelized red onions. I thought I was going to need a protein like some beans to add to this, but I was plenty full after one mushroom burger and a side of sauteed yellow squash and zucchini.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Marinated Portobello Burger
The URL:https://welaughwecrywecook.com/2012/03/27/marinated-portobello-burger
© Copyright 2012 – All Rights Reserved
Sesame Broccoli Slaw
Posted: March 20, 2012 Filed under: Uncategorized | Tags: appetizer, asian, broccoli, carrots, gluten-free, salad, sesame, side dish, vegan, vegetarian, veggies 2 Comments
Today, a new mom friend asked when she would ever feel like herself again after quitting her job and becoming a mother full time. At first I chuckled and thought about saying, “I think it will be about 30 years from now!” Then I recalled there was a moment after Jackson was born, when I first felt like my old self again.
He was about three months old and Jared and I were desperate for a night to ourselves. Money was tight, though, now that I wasn’t working and bills for the two day hospital visit were piling up. The amount we owed to doctors was growing faster than Jackson was! Despite our empty bank account, we called the grandparents and asked if they could watch Jackson for the evening. They happily obliged.
We couldn’t afford to go out to eat, but with the few groceries we had on hand and a little creativity I planned to turn our patio into the finest bistro in town. (The competition isn’t too steep in Small Town, Texas!) Before we dropped Jackson off, Jared and I prepped all the food, cleaned the house, hid all the baby gear away, and set up a table on the back patio. I got dolled up, putting on a dress and heels for the first time in months, thrilled to fit into my pre-pregnancy clothes.
When we returned to our home “bistro,” all was ready for wining and dining. It was a perfect fall evening with just the slightest chill in the air. A bowl of delicious homemade vegetable soup and a bottle of Pinot Noir kept us plenty warm while we chatted the night away.
I remember stopping mid-sentence and saying to Jared, “We are talking, like really talking, and I’m actually able to focus on what we are saying!” The newborn haze had lifted for at least an evening and I felt like my old self again. I’d forgotten how much I loved spending the day in the kitchen, and evenings together, with the first love in my life. It was in that moment I realized though motherhood will forever change me, and in ways I’m really grateful for, I still need to make room in my life for the things that inspire and energize me. I’ll be a better mother for it.
One of my favorite creations from our romantic evening was an Asian-inspired Sesame Broccoli Slaw I served as our appetizer salad. It was crunchy, tangy, sweet, and easy to make ahead so it was waiting for us when we arrived at The Back Porch Bistro.
Rachel’s
Sesame Broccoli Slaw
Serves 2 as a side salad or appetizer, probably up to 4 as a side dish.
Ingredients
2 cups Broccoli, thinly sliced into ribbons
2 cups Carrots, thinly sliced into ribbons
4 tbs Rice Vinegar
2 tbs Olive Oil
2 tbs Organic Sugar
2 tbs Sesame Seeds
1 tsp Sesame Oil
1 tsp Salt
Directions
Slice the broccoli and carrots into ribbons as thin as you can. (A vegetable peeler works great to “cut” the carrots really thin. Just start about half way up the carrot and peel, peel, peel lovely little ribbons. Then start over with the upper half of the carrot.) In a bowl, add all of the ingredients and toss. Cover and refrigerate for at least 30 minutes to let the flavors mingle and the carrots and broccoli soften up. Can be served chilled or at room temperature.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sesame Broccoli Slaw
The URL: https://welaughwecrywecook.com/2012/03/20/sesame-broccoli-slaw/
© Copyright 2012 – All Rights Reserved
Refreshing “Lemon Drop” Berries, Walnut & Greens Salad
Posted: March 16, 2012 Filed under: Salads, Uncategorized | Tags: apples, berries, blueberries, easy salads, gluten-free, greens, lemon, light salads, olive oil, refreshing, salad, salads, spring salads, strawberries, summer salads, vegan, vegetarian, veggies, walnuts, winter salads 8 Comments
Not long ago, I enthusiastically wound up my Cuisinart salad spinner, a gift from my efficient salad-loving daughter. What I did not do was read the instructions, which I’m now guessing said something like, “Wait until the inner whirling colander comes to a complete halt before removing the lid.” If you remove the lid early in the spinning process, I can testify that you will immediately give your entire kitchen, including ceiling and floor, a certain lettuce-based Rain Forest look. However, if you use it correctly, a salad spinner is quite the nifty item to dry the lettuce mix for this recipe below, one of my favorite salads.
The “dressing” is mixed as you toss the salad, no need for a separate bowl.
Becky’s
Refreshing “Lemon Drop” Berries, Walnut & Greens Salad
Serves 4
Ingredients
4 to 6 cups of early spring mix lettuce (rinsed, patted, or spun dry)
½ c. toasted walnuts or pecans
1/2 c. fresh blueberries
1/2 c. sliced fresh strawberries
Juice of one small lemon or ½ large lemon
Olive oil (about 2 T. or to taste)
Sea salt (to taste)
Organic sugar (to taste)
(Blue cheese , feta, goat cheese or Gorgonzola crumbles can also be added if you want a heartier salad.)
Directions
In a large salad bowl place the greens, berries and toasted nuts. Squeeze juice of one small lemon over all. Toss. Sprinkle the leaves with sea salt and sugar to taste. (Hint from professional chefs: salad always tastes better and you use less dressing if you lightly salt the greens just before serving.) Toss. Finally squiggle about 1-2 Tablespoons of olive oil. (My good friend Lucille gave me a bottle of Meyer Lemon Olive Oil featured in the picture- so good in this recipe!) Toss gently again. This is a taste-as-you-go salad. The dressing should taste sweet & sour — like lemonade or “lemon drops” — with just enough salt and olive oil to make it savory.
This salad is a light go-to side dish that goes especially well with heavier main dishes. Once you get the method down, it is also one of the fastest, easiest salads you can throw together – and everyone loves it! Try using sliced green or red apples or sliced peaches in place place of berries, for a salad that refreshes in all seasons.
I made a huge version of this salad on a big oval platter fothe holiday. Not a drop of salad left, and it was so beautiful. Looked like a Spring garden! Added some goat cheese to this version. Yum!
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Refreshing “Lemon Drop” Berries, Walnut & Greens Salad
The URL: https://welaughwecrywecook.wordpress.com/2012/03/16/refreshing-lemon-drop-apple-walnut-greens-salad/
© Copyright 2012 – All Rights Reserved
Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 