Okay girls,
Let's talk snacks that are healthy and filling. Kendall loves his snacks, he loves chips and salsa and he's always opening the fridge and pantry to see what he can snack on.
A couple years ago we tried to make hummus in our blendtec- major failure, it just doesn't work and it burned up. I told him now that I have a food processor we needed to try it, but he was convinced it couldn't be done. So yesterday I made some, and he LOVED it, he incredulously asked me- "how did you make this?" Like I had traded my soul for hummus recipes.
So!- Do you have any hummus recipes you love? And what's your other go to healthy snacks?
Wednesday, November 27, 2013
Friday, November 22, 2013
Saturday, November 16, 2013
Lentilles du Puy (French Green Lentil salad)
http://www.davidlebovitz.com/2006/11/cheap-caviar-1/
This guy deserves the credit and I think it's great how passionate he is about getting the right ingredients. I bought the French lentils at Sunshine market in the bulk section. When I made this I served it warm with homemade french bread; I added fresh rosemary to the dough and the combination was delicious. I actually ate it for breakfast a few times because it was so good and I had fun making something with a fennel root (called anise at the store where I bought it).
Salad of Lentilles du Puy
About 6 servings
I like this lentil salad best when the diced carrots, onions and fennel are sautéed in olive oil until just-tender, then mixed into the warm lentils along with the vinaigrette. The fennel isn’t necessary (well, neither are shoes) but it’s quite nice if you like it. You can also simmer the vegetables along with the lentils if you want to save a step but be sure to add them to the vinaigrette while warm, which helps them absorb the dressing.
Be sure to use very good olive oil for the vinaigrette: yes, it does make a difference! No cheating. I use Spanish arbequina oil that’s fruity and really quite delicious. Since les lentilles du Puy lend themselves to so many variations, I’ve included a few at then end of the recipe to encourage improvisation.
For the lentils:
1¼ cup (250 gr) French green lentilles du Puy
1 bay leaf
a few springs of fresh thyme
salt
1 carrot, peeled and finely diced
1 medium onion, peeled and finely diced
1 bulb of fennel (optional), finely diced
freshly-ground pepper
For the vinaigrette:
1 tablespoon red wine or sherry vinegar
1/4 cup (60 ml) extra-virgin olive oil
1/8 teaspoon Dijon mustard
1 small shallot, peeled and minced
1. Rinse the lentils and remove any foreign matter.
2. Transfer the lentils to a large saucepan then cover with a copious amount of water, which should cover the lentils by at least 3-4 inches. Add the bay leaf and thyme.
3. Bring to a boil, then reduce heat, add a bit of salt, and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them.
4. While the lentils are cooking, heat a few spoonfuls of olive oil in a skillet and add the carrots, onions, and fennel (if using). Sprinkle with salt and pepper, and cook, stirring frequently until tender. Set aside.
5. In a large bowl, mix together the ingredients for the vinaigrette.
6. When the lentils are done, drain them well, then toss them in the vinaigrette with the cooked vegetables. Stir a few times to release the steam. Taste, and season with more salt, pepper, and olive oil if desired. Remove bay leave and thyme sprigs.
Serve warm or at room temperature.
Cooked lentils will keep in the refrigerator for 2-3 days. They can be reheated in a pan on the stovetop or in a microwave
This guy deserves the credit and I think it's great how passionate he is about getting the right ingredients. I bought the French lentils at Sunshine market in the bulk section. When I made this I served it warm with homemade french bread; I added fresh rosemary to the dough and the combination was delicious. I actually ate it for breakfast a few times because it was so good and I had fun making something with a fennel root (called anise at the store where I bought it).
Salad of Lentilles du Puy
About 6 servings
I like this lentil salad best when the diced carrots, onions and fennel are sautéed in olive oil until just-tender, then mixed into the warm lentils along with the vinaigrette. The fennel isn’t necessary (well, neither are shoes) but it’s quite nice if you like it. You can also simmer the vegetables along with the lentils if you want to save a step but be sure to add them to the vinaigrette while warm, which helps them absorb the dressing.
Be sure to use very good olive oil for the vinaigrette: yes, it does make a difference! No cheating. I use Spanish arbequina oil that’s fruity and really quite delicious. Since les lentilles du Puy lend themselves to so many variations, I’ve included a few at then end of the recipe to encourage improvisation.
For the lentils:
1¼ cup (250 gr) French green lentilles du Puy
1 bay leaf
a few springs of fresh thyme
salt
1 carrot, peeled and finely diced
1 medium onion, peeled and finely diced
1 bulb of fennel (optional), finely diced
freshly-ground pepper
For the vinaigrette:
1 tablespoon red wine or sherry vinegar
1/4 cup (60 ml) extra-virgin olive oil
1/8 teaspoon Dijon mustard
1 small shallot, peeled and minced
1. Rinse the lentils and remove any foreign matter.
2. Transfer the lentils to a large saucepan then cover with a copious amount of water, which should cover the lentils by at least 3-4 inches. Add the bay leaf and thyme.
3. Bring to a boil, then reduce heat, add a bit of salt, and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them.
4. While the lentils are cooking, heat a few spoonfuls of olive oil in a skillet and add the carrots, onions, and fennel (if using). Sprinkle with salt and pepper, and cook, stirring frequently until tender. Set aside.
5. In a large bowl, mix together the ingredients for the vinaigrette.
6. When the lentils are done, drain them well, then toss them in the vinaigrette with the cooked vegetables. Stir a few times to release the steam. Taste, and season with more salt, pepper, and olive oil if desired. Remove bay leave and thyme sprigs.
Serve warm or at room temperature.
Cooked lentils will keep in the refrigerator for 2-3 days. They can be reheated in a pan on the stovetop or in a microwave
Saturday, November 9, 2013
This is a great website for finding practical recipes and great resources for feeding your family.
http://www.wholefoodmommies.com/
Also, Megan I saw that you found out about an Organic Co-Op in Shreveport (thanks Facebook). I swear you are so connected and resourceful. Anybody interested in joining and we could take turns picking it up?
http://www.wholefoodmommies.com/
Also, Megan I saw that you found out about an Organic Co-Op in Shreveport (thanks Facebook). I swear you are so connected and resourceful. Anybody interested in joining and we could take turns picking it up?
Friday, October 11, 2013
Japanese Fried Noodles with Sauteed Tofu
This recipe is my own twist on a recipe from The Pioneer Woman and several others (whose sites I didn't bother to note...sorry) and was inspired by my love of the Japanese Noodles at Noodles and Co.
1 pkg. whole wheat spaghetti (I can't for the life of me find udon noodles in our food desert)
1/2 C. soy sauce
2 T. sugar or honey
2 T. rice vinegar
2 T. sesame oil
1 T. chili paste
1 pkg. firm tofu
1) Drain the tofu and cut it into six equal slices. Squeeze the excess moisture from it, using paper towels to absorb the moisture as you gently apply pressure.
2) Mix together the sauce ingredients in a shallow dish.
3) Marinate the tofu for at least ten minutes, flipping it as necessary to ensure that both sides get to soak up the juice.
4) Add a small amount of sesame oil to a medium frying pan and heat it over medium high heat. Meanwhile, boil the water to cook your spaghetti.
5) While the noodles are boiling, saute your tofu for a few minutes on each side, making sure that it is heated through and nicely browned. Transfer to a plate and cover to keep warm.
6) Drain your noodles and return them to the pot. Pour the marinade over the noodles and return them to a medium high heat. Stir until all of the liquid is absorbed. (Sometimes at this point I add a little more oil, or soy sauce, or chili paste...It just depends on how I think it's all shaping up.)
So that's the basics. I will sometimes julienne a few carrots and bell peppers and add mung bean sprouts at the last minute for a quick saute to toss on top of the noodles. Other times I steam some soy beans and just use those instead of tofu for my protein element (a favorite for Kris), and then other times I'll add some green onion and a passel of steamed broccoli and call it good. Cilantro pairs well with it too. I don't think you can go too wrong with this concept, so do what your family likes.
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| Yeah...not the best photo...anyone have any tips on getting better photos from an I-Pad? |
1 pkg. whole wheat spaghetti (I can't for the life of me find udon noodles in our food desert)
1/2 C. soy sauce
2 T. sugar or honey
2 T. rice vinegar
2 T. sesame oil
1 T. chili paste
1 pkg. firm tofu
1) Drain the tofu and cut it into six equal slices. Squeeze the excess moisture from it, using paper towels to absorb the moisture as you gently apply pressure.
2) Mix together the sauce ingredients in a shallow dish.
3) Marinate the tofu for at least ten minutes, flipping it as necessary to ensure that both sides get to soak up the juice.
4) Add a small amount of sesame oil to a medium frying pan and heat it over medium high heat. Meanwhile, boil the water to cook your spaghetti.
5) While the noodles are boiling, saute your tofu for a few minutes on each side, making sure that it is heated through and nicely browned. Transfer to a plate and cover to keep warm.
6) Drain your noodles and return them to the pot. Pour the marinade over the noodles and return them to a medium high heat. Stir until all of the liquid is absorbed. (Sometimes at this point I add a little more oil, or soy sauce, or chili paste...It just depends on how I think it's all shaping up.)
So that's the basics. I will sometimes julienne a few carrots and bell peppers and add mung bean sprouts at the last minute for a quick saute to toss on top of the noodles. Other times I steam some soy beans and just use those instead of tofu for my protein element (a favorite for Kris), and then other times I'll add some green onion and a passel of steamed broccoli and call it good. Cilantro pairs well with it too. I don't think you can go too wrong with this concept, so do what your family likes.
Monday, October 7, 2013
Saag Aloo
This is invariably what I order if we eat at an Indian restaurant; I love it that much. So I was thrilled when I discovered earlier this summer how easy it is to make at home. Reduce or omit the chilies as necessary for your palate and get ready for your house to smell like curry for a week. Totally worth it!
4 medium potatoes, cubed
1 small onion, diced
2-3 cloves garlic, minced
2 green peppers, finely chopped
1+ tsp ground cumin
1+ tsp ground coriander
1/2+ tsp garam masala
2 T olive oil
Salt
Pepper
Curry powder
1 large package spinach leaves
2 T lemon juice
1) Sauté onion, peppers, and garlic in oil for 2 min. in a large pan.
2) Add potatoes and first three spices; cook to partial doneness over medium high heat, about ten minutes.
3) Add about a half cup of water and cover to steam the potatoes. Check and stir as needed to prevent sticking. Add more water if necessary.
4) Steam or boil spinach until just wilted but still bright green. Drain. Purée it at this point if you like your saag aloo saucy (I always do), or just add it to your cooked potatoes as is for a rustic take.
5) Add lemon juice and season to taste with salt , pepper, curry powder, and additional coriander, cumin, and garam masala.
Serve with basmati rice and fresh fruit.
4 medium potatoes, cubed
1 small onion, diced
2-3 cloves garlic, minced
2 green peppers, finely chopped
1+ tsp ground cumin
1+ tsp ground coriander
1/2+ tsp garam masala
2 T olive oil
Salt
Pepper
Curry powder
1 large package spinach leaves
2 T lemon juice
1) Sauté onion, peppers, and garlic in oil for 2 min. in a large pan.
2) Add potatoes and first three spices; cook to partial doneness over medium high heat, about ten minutes.
3) Add about a half cup of water and cover to steam the potatoes. Check and stir as needed to prevent sticking. Add more water if necessary.
4) Steam or boil spinach until just wilted but still bright green. Drain. Purée it at this point if you like your saag aloo saucy (I always do), or just add it to your cooked potatoes as is for a rustic take.
5) Add lemon juice and season to taste with salt , pepper, curry powder, and additional coriander, cumin, and garam masala.
Serve with basmati rice and fresh fruit.
Friday, October 4, 2013
Vegi- Lasagna
Again, it's in my head so I'll write it down next time.
2 cups of veggies (thaw if frozen, steam if fresh)
Whole wheat lasagna noodles
1 can pasta sauce (14 is oz?)
small tub of Cottage Cheese
1 Egg
1 cup Mozz.
1/2 parmesean
Chop veggies until chunky salsa stage.
Mix cheeses and egg
In greased 9x13, spread a think layer of pasta sauce.
Mix the rest of the sauce with the veggies
Lay UNCOOKED noodles down. Layer portion of veggies, and then cheese layer, then noodles and so on.
this does 3 layers of noodles, bottom, middle and top.
pour any left over sauce/veggies on top of noodles, sprinkle with a bit more mozz and cover and sit in fridge for 3-4 hrs.
The uncooked noodles will soak up the liquid and when it bakes it will become a very stable lasagna.
Bake at 350 for 30-40 min, and then 15 uncovered, sit for 10 before serving.
That's the gist at least. I'll make sure it's right when I make it again. I just use whatever I have on hand, but usually we end up with spinach, broccoli, carrots, cauliflower and tomatoes for the mix.
2 cups of veggies (thaw if frozen, steam if fresh)
Whole wheat lasagna noodles
1 can pasta sauce (14 is oz?)
small tub of Cottage Cheese
1 Egg
1 cup Mozz.
1/2 parmesean
Chop veggies until chunky salsa stage.
Mix cheeses and egg
In greased 9x13, spread a think layer of pasta sauce.
Mix the rest of the sauce with the veggies
Lay UNCOOKED noodles down. Layer portion of veggies, and then cheese layer, then noodles and so on.
this does 3 layers of noodles, bottom, middle and top.
pour any left over sauce/veggies on top of noodles, sprinkle with a bit more mozz and cover and sit in fridge for 3-4 hrs.
The uncooked noodles will soak up the liquid and when it bakes it will become a very stable lasagna.
Bake at 350 for 30-40 min, and then 15 uncovered, sit for 10 before serving.
That's the gist at least. I'll make sure it's right when I make it again. I just use whatever I have on hand, but usually we end up with spinach, broccoli, carrots, cauliflower and tomatoes for the mix.
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