Saturday, January 30, 2010
Wednesday, January 20, 2010
Monday, January 18, 2010
1-2 cups cabbage, chopped
1 Tbsp. rice vinegar
1 tsp. soy sauce
1 Tbsp. slivered almonds
1 tsp. sesame seeds
Spray your pan with some um.. cooking spray. Add the cabbage, and other ingredients. (You could also throw in some carrots chopped finely, if you want. I had that version with lunch today.) Add other ingredients, with the sesame seeds last. Cook over medium heat until the cabbage is cooked; about 5 minutes. You can also add a few tablespoons of water if it seems to need some more liquid.
Saturday, January 16, 2010
Friday, January 15, 2010
Slow Cooker Wild Rice and Leek Soup
(In the bowl of a slow cooker...)
First, spray the inside with cooking spray, just in case. Then add:
1 cup wild rice
1 cup chopped carrots
2 chopped leeks (or 1 1/2 if yours is small like mine)
1 cup chopped mushrooms
2 vegetable bouillion cubes
1/2 cup french lentils (the brown ones that don't fall apart)
1/2 cup chopped kale
Add enough water to cover all of the ingredients. Set on "low" for around 7 hours. (I did "high" for 2 hours, and "low" for 3 since I got started a bit late.) You might want to stir it once or twice, just to make sure that everything gets cooked (I'm talking to you here, kale!). You may also need to add more water, just because the rice and lentils soak up a lot of it; around 2 cups or so throughout the cooking time.
I got out my pizza stone (so I could actually get it off the grill once it was done) and turned on the heat. It actually cooked pretty well:
Sunday, January 10, 2010
Thursday, January 7, 2010
They are labeled as a "noodle substitute" and are made from tofu. (Despite the fact that I swear "shirataki" is close to the word for "mushroom" in Japanese... maybe I'm just confusing it with shitake...) At 40 calories for a whole package, can you go wrong?
On the back, it tells you to cook the noodles twice; as in cook them before using them in soup or like pasta. Either in a pan or microwave it for a minute to lessen the "authentic flavor". This bit frightened me. What flavor that is good in it's "authentic" form needs to be diminished? It even gave these directions TWICE on the package, just so you would be sure not to keel over from the real fake noodle flavor. I opened it and rinsed them. A lot. Smelled it; it seemed a bit weird, like tofu. Microwaved it. Got out more liquid. Decided to be safe and microwaved them again, then added them to my soup.
This soup recipe will follow soon, I promise. It is actually very good, with real or fake noodles! And healthy as all get out. I think if I had a wheat allergy, I might be more forgiving of these nooodles. They really were ok, but definitely NOT something I would call "spaghetti"; more like ramen. And kind of squeaky to eat, like they didn't want to be bitten; kind of like enoki mushrooms.
Asian-Style Health Master Soup:
1 clove garlic, minced
1" fresh ginger root, grated
4 dried mushrooms, chopped
2 cups scallions, chopped
1 cup carrots, chopped
2 ribs celery, diced
1-2 bouillion cubes (veggie)
1 tsp. sesame oil
1 cup cabbage or bok choy, chopped
1/4 tsp. hot chili sauce
2 Tbsp low-sodium soy sauce
4 0z. firm tofu, cut into cubes
Optional: chopped cilantro (this makes the soup so much better!), 1-2 oz. udon noodles, or fake ones as seen above.
In a large pot, heat about 6 cups of water with the bouillion cubes. Put in the garlic and ginger. Add carrots, celery, and broccoli. Let cook over medium heat for about 10 minutes. Then add tofu, other vegetables, noodles, and spices. Cook for about 10 more minutes, until the vegetables and noodles are done to your liking.
Tuesday, January 5, 2010
Pumpkin Cookies, with Brown-Butter Icing
(adapted from Martha Stewart's Cookies, a book you should run out and get right now if you don't have it.. and have no fear of butter...)
2 ¾ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 ¼ tsp. salt
1 ½ tsp. ground cinnamon
1 ¼ tsp. ground ginger
¾ tsp. freshly grated nutmeg
½ cup unsalted butter, room temperature
½ cup applesauce, unsweetened
2 ¼ c. light brown sugar
1 large egg
1 ½ c. canned pumpkin (not pumpkin pie mix)
¾ c. evaporated milk
1 tsp. vanilla extract
4 cups powdered sugar, sifted
10 Tbsp. (1 ¼ sticks) butter
¼ c. evaporated milk (or regular milk)
2 tsp. vanilla extract
Preheat oven to 375*. Cream together butter and sugar in the bowl of an electric mixer. Mix in the egg and applesauce. Reduce speed to low, and add the pumpkin and evaporated milk. Then add the dry ingredients: baking soda, baking powder, spices, salt, and flour last.
Then, drop by spoonfuls onto a parchment-covered baking sheet. (Martha pipes her cookies, but I'm not that fancy.) Bake cookies about 12 minutes. Cool before icing. Icing: Sift sugar into a mixing bowl. Melt butter in a small saucepan over medium heat for about 3 minutes, until golden brown. Add melted butter to sugar, and add your milk and vanilla.