Kung Pao Tofu

August 4, 2008 | Posted by Lorena as Vegetable Recipe, Recipe at 12:04 pm | (1) Comment »

kung pao tofu

Ingredients
1 tablespoon oil
1 clove minced garlic
1 slice minced ginger or 1/2 teaspoon powdered garlic
1/2 pound tofu, diced
4 scallions, sliced
2 peppers, diced
1/4 cup cashews or peanuts
1 tablespoon sesame seeds
1 orange, zest and juice
2 tablespoons soy sauce
1 teaspoon sesame oil

What’s next
Heat the oil in a large fry pan and add garlic, ginger, and tofu. Cook, stirring until golden brown. Add the scallions and peppers and cook until vegetables are soft. Then add the remaining ingredients and cook for 1 minute.

Serve hot over cooked rice.

Spiced eggplant

July 31, 2008 | Posted by Lorena as Vegetable Recipe at 10:58 am | (1) Comment »

spiced eggplant

Ingredients
2 1/2 pounds eggplant
2/3 cup clarified butter
1 cup chopped onions
4 large ripe tomatoes, chopped
4 teaspoons crushed coriander seed

What’s next
Preheat oven to 325 degrees F (165 degrees C).
Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.

Healthy skin tonic

June 10, 2008 | Posted by Lorena as Vegetable Recipe, Recipe at 1:10 pm | Comments »

cucumber drink

This juice is really easy to make, cheaper than the “organic health drinks” and packed with vitamins. Garlic boosts the immune system and can lower blood pressure. Cucumber improves the skin, hair and nails. Celery, another skin booster, has “negative calories.”

All you have to do? Feed the following ingredients into a juicer. Enjoy!

1 cucumber
2 Sticks of Celery
1 small to medium clove of Garlic
1 inch section of Root Ginger

Burmese specialty dish

May 12, 2008 | Posted by Lorena as Soup Recipe, Weight Watchers Recipe & Handy Info, Seafood Recipe, Vegetable Recipe at 11:05 am | Comments »

Burmese cuisine may not be top-of-mind in the culinary world, but some of its national specialties are true treasures. Try this authentic mohinga dish. It’s a healthy combination of fish broth and toppings that you can arrange in a platter. Guests can select what they like for a personalized (and very impressive) dish.

Greek Spinach Pie

April 21, 2008 | Posted by Lorena as Vegetable Recipe, Recipe at 10:59 am | Comments »

This is one pie you won’t feel guilty about eating! A sumptuous and healthy blend of spinach, garlic, and cheese — and heart-healthy oils that have made the Mediterranean diet the new “fountain of youth.”

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

What’s next

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Vegan baked beans

April 8, 2008 | Posted by Lorena as Weight Watchers Recipe & Handy Info, Vegetable Recipes, Vegetable Recipe, Recipe at 12:23 pm | Comments »

A delicious, healthy and very cheap dish. Serve on its own or as a siding. For best results, soak the beans the night before, and then cook in a slow cooker to let all the flavors meld together.

Ingredients
1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

What’s next

Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish. Preheat oven to 300 degrees F (150 degrees C). Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

Thai Beef Salad

March 19, 2008 | Posted by Lorena as Beef- It's What's For Dinner, Salad Recipe, Weight Watchers Recipe & Handy Info, Vegetable Recipe at 9:31 pm | (5) Comments »

A delicious, light, all-in-one meal. Great if you’re on a low-carb diet (you won’t even miss the rice!) or as a unique way to use up leftovers from the grill.

Ingredients
2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup white sugar
1 1/2 pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint cherry tomatoes

What’s Next

In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Curry Spice Mix

January 24, 2008 | Posted by Lorena as Vegetable Recipe at 9:48 am | Comments »

Storebought curry is for wimps. To get authentic Indian flavor, make your own.

2 tablespoons ground coriander
2 tablespoons ground cumin
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper

Combine all ingredients. Stir well. Store in an airtight container. Use to season vegetables, sauces, soups, etc.

Sequel Soup

January 9, 2008 | Posted by Lorena as Quick Meal Ideas, Beef- It's What's For Dinner, Beef- It's What's For Dinner, Tid Bits & News, Recipe, Vegetable Recipe, Uncategorized at 1:07 pm | Comments »

This soup uses holiday leftovers (hence the word sequel) — but your family will never know! It’s delicious, hearty, and perfect for the chilly January weather.

Ingredients:

1 large onion, chopped
1 stalk celery, chopped
1/2 cup red bell pepper, chopped
2 teaspoons olive oil
2 cups chopped, cooked chicken, turkey or ham
1 cup cooked rice
1/2 cup frozen peas
Up to 2 cups leftover gravy
Chicken broth

What’s Next

Saute the onion, celery and red pepper in large saucepan till onions are clear. Add the chicken, rice, peas and gravy. Stir to combine. Add enough of the broth to get the consistency of soup you want. Cook about 1/2 hour over medium-low heat.

Eggplant Casserole

January 2, 2008 | Posted by Lorena as Quick Meal Ideas, Weight Watchers Recipe & Handy Info, Vegetable Recipes, Vegetable Recipe at 3:15 pm | Comments »

Cut back on fat with this delicious Mediterranean Eggplant Casserole. After the holiday meats and roasts, this light vegetable dish is a welcome change, and still has loads of flavor from the garlic and cheese.

Ingredients

2 tsp. olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 tsp. oregano, dried
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. tomatoes, chopped
3 tbs. fresh basil, sliced
1 cup dry bread crumbs, seasoned
1/4 cup grated parmesan cheese, divided
3 egg whites, lightly beaten
1 cup mozzarella cheese, shredded
2 lg. or 2 1/2 lbs. eggplant, peeled and cut crosswise into 3/8″ thick slices

What’s Next

1. Prepare a cookie sheet with fat free cooking spray and set aside.
2. Mix bread crumbs with 2 tablespoons of parmesan cheese. Beat egg whites with 1/2 tsp. salt.
3. Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
4. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
5. In a nonstick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 tsp. salt and pepper. Cook for one minute. Add tomatoes, increase heat to high and cook until thickened, about 10-12 minutes. Remove from heat and add basil.
6. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown.
7. Preheat oven to 425 F. Layer eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
8. Bake uncovered until cheese is bubbly, 10-15 minutes.

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