Location: When I dare to be powerful -- to use my strength in the service of my vision, then it becomes less and less important whether I am afraid.
Posts: 9,525
Healthy but GOOD budget recipe thread
Here are the ones I have:
Pasta E Fagioli Ala Val
1 lb mild Italian sausage
1 28oz can of stewed tomato with basil (Mur Glen has the perfect ones)
1 can of white butter beans
1 can of dark kidney beans
1 HEAD of garlic, skins off and chopped fine
1/2 lg onion, diced
1/2 green pepper, diced
28oz water (just fill the tomato can)
1 Tbs oregano
1 tsp marjoram
1 tsp winter or summer savory
1 tsp tarragon
2 Tbs basil
Brown Italian sausage. Add diced onion, green pepper, and garlic and saute until onion starts to clear. Add can of tomatoes and water. Bring to a boil. Add beans, and all spices. Stir for 1 minute. Put a lid on the pan and let boil on Med for about 10 minutes or when the spices are not all sitting on top of the soup.
I serve this recipe with this one sometimes:
Rosemary Garlic Roasted Zucchini
(I got this here a few years ago and use it every fall for my zucchini abundance)
2 zucchini, halved lengthwise
2 Tbsp of light oil
3 cloves garlic, minced
1 tsp finely crushed dried rosemary
pinch of salt
Preheat oven or grill to 400 F. In a small mixing bowl combine oil, garlic, rosemary, and salt. Score the green sides of the zucchini in a cross hatch pattern. Rub the zuccs with the oil mixture and place on a lightly oiled baking sheet. Bake or grill for about 20 minutes or until the vegetable is easily pierced with a toothpick. When served, the crosshatch pattern on the skin createst he appearance of a fish.
Serve with fresh baked bread and big ceaser or italian salad.
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Val; Living the dream we have been working towards for over 5 years.
Mama to Alex, Cyan, and Logan. Wife to my very best friend.
Location: When I dare to be powerful -- to use my strength in the service of my vision, then it becomes less and less important whether I am afraid.
Posts: 9,525
Black bean soup with some indian flare:
Black Bean Soup
3 Tbs olive oil
4 to 6 cloves garlic
1/2 lg onion
2 lg carrots
2 stalks celery
1 tsp cumin seeds
1/2 tsp cinnamon
2 bay leaves
1 cup dried black beans (soaked, cooked and drained)
or
2 cans drained black beans
2 cups water
Saute the garlic and onion in the oil.
Add the other ingredients and let boil for 10 minutes
or until consistancy is right for you.
Add sea salt to taste after it has been reduced.
I served this with Provalone cheese broiled on tiny french loaves and a spinich salad with italian dressing or this:
Onion upside-down cornbread
1 Tbs canola oil
2 large red onions (peeled and thinly sliced)
1/4 thyme or dried oregano
1 small red pepper (seeded and cut into thin strips)
1 cup WW pastry flour
1 cup cornmeal
2 Tbs sugar
1 Tbs baking powder
1/2 tea sea salt
2 beaten eggs
1 cup milk
1/4 cup canola oil
1 cup uncooked corn kernels
2/3 cup pepper jack cheese
Saute the onion and pepper in the oil and add the oregano and/or thyme. Pour in the bottom of a med baking pan (the size you would make brownies in).
Mix the wet ingredients of the corn bread and then they dry... then mix together. Add cheese and corn kernels. Pour on top of the saute'd veggies at the bottom of the brownie pan. Bake at 425* for 25 minutes or until stick comes out clean.
Location: When I dare to be powerful -- to use my strength in the service of my vision, then it becomes less and less important whether I am afraid.
Posts: 9,525
Red Chicken Curry
Peanut or grape seed oil
salt
1 lb chicken
10 small red and white potatoes
2 Tbs fresh grated ginger
2 tea fish sauce
2 tea lime juice
1 can coconut milk
1 tea red curry paste
1 can bamboo shoots
1/2 lg onion
1 Tbs grated sugar cane (brown sugar works too)
chopped Thai or Sweet Basil to add flavor and for garnish
Cut potatoes into equal peices and boil until soft.
Chop chicken breasts into equal chunks.
Bring oil to med high heat in a high sided frying pan or large pot.
Add the chicken with a little salt and adgitate until brown on all sides.
Add fish sauce, lime juice, curry paste, and ginger (this step smells terrible,
but it makes the flavors really wonderful in the end so it is worth it).
After a minute add the coconut milk, 1/2 a can of water, bamboo shoots, onion (cut into slivers) and cooked potatoes.
Bring to a boil and add sugar cane/brown sugar.
Allow to simmer for about 10 minutes to let the flavors meld.
Just before serving toss with 1/2 the chopped basil.
Serve with the rest of the basil as garnish.
I serve this with Jasmine rice, and thai iced tea... I always make a broccoli stir fry as well because my kids don't eat much of this spicey dish. Nothing special there... broccoli, onion, garlic, and whatever other veggies I have on hand... saute'd with BRAGS and some peanut oil. Usually that is about it.
Okay, Val, you eat like we do! I'll start putting some recipes in, too, as soon as I get them together (warn you, I am a toss things in the pot kinda person, so recipes are sort of vague..see the ones in the veggie forum for an idea, lol).
Yours'll take a little adjusting, from the meat and all, and he's just going to have to like or lump some of it, but at least they will be healthy and different, and lesser fat!
My falafel recipe-- can't remember where this one came from
Falafel
* 6 c garbanzos
* 1 red onion, chopped
* 3 garlic cloves, crushed
* 3.5oz whole wheat bread
* 2 small fresh red chillies
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1/2 tsp tumeric
* 1 Tbsp cilantro
* 1 egg beaten
* 1 c whole wheat breadcrumbs
* veg oil for deep frying
salt and pepper
Put the garbanzos, onion, garlic, bread, chilies, spices and cilantro in the food processor and process 30 secs. Stir and season to taste w salt and pepper. Roll into walnut sized balls. Place beaten egg in a shallow bowl and breadcrumbs in a plate. Dip first in the egg and then the breadcrumbs and roll to coat, shaving off the excess. Heat the oil to 350. Fry the balls 2-3 minutes, or until crisp and brown, and drain on a towel.
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Heather , mama to Liam, born 12-19-01, and Simon, born 04-17-05 wife to Mark, married 09-23-97
Grilled pizza is something else that we do during the summer. I make a super quick high yeast pizza dough-- this one--
Quick Pizza Dough
2.5c unbleached bread flour
1t salt
1t sugar
4.5t active dry yeast
1c warm water
1T veg oil
In a large bowl, combine flour, salt, sugar and yeast. Add water and oil and stir until dough holds together. Turn onto floured surface and knead until smooth. Place in greased bowl, turning 1x to grease top. Cover and let rise 15-20 min.
* Note-- start w 2c flour, add more as needed
, roll it very thin, I usually make oh 6-8 pizzas from this dough. I find oblong are the easiest to handle. Roll them out, oil lightly on both sides. Grill until it is firm but doesn't really have color yet. Top them and throw it back on until the cheese melts. I love to grill onion portabello and red or green bp, and sometimes zucchini in foil mixed w oil and balsamic and use those to top the pizza. It is a totally differnt taste than oven pizza, and something fun to do in summer.
Location: When I dare to be powerful -- to use my strength in the service of my vision, then it becomes less and less important whether I am afraid.
Posts: 9,525
Quote:
Originally Posted by ChantingMama
Yours'll take a little adjusting, from the meat and all, and he's just going to have to like or lump some of it, but at least they will be healthy and different, and lesser fat!
Location: When I dare to be powerful -- to use my strength in the service of my vision, then it becomes less and less important whether I am afraid.
Posts: 9,525
You can also take that black bean soup and puree it with a stick blender (have I mentioned how much I love this thing? Sarah gave it to me for a "graduation" gift and I have used it daily since. Aside from smoothies, it has replaced my blender) and add a dash of cayenne pepper for some spice. I put in too much for my kids, so I added some brown rice, and stick blended it really well, topped with sour cream (yogurt for my girl... she hates sour cream) and some cilantro. OMG was it good!
02/01/07
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