Showing posts with label rumbly tumbly. Show all posts
Showing posts with label rumbly tumbly. Show all posts
Friday, January 21, 2011
Lentil Salad
An amazingly easy, delicious way to get all your protein in a low calorie, yummy salad. Just cook up 1/2 cup each lentils and rice (cooked to instructions and fully cooled) to your favorite salad recipe. Add some crispies like croutons, roasted pita bread chips, tortilla chips... Whatever the would go with the salad. SIMPLE!
Tuesday, August 10, 2010
Fried Cauliflower with Tahini
I've never liked cauliflower. Period. Whenever served to me it was usually overcooked and mushy. Any flavor it had was matched by the telltale "aroma" of dirty gym socks. No amount of butter or salt could defeat it.
I've come to learn that vegetables should never be cooked into mush. They should be cooked lightly, and should be enjoyed as crisp and snappy, delightful additions to the meal.
I discovered this dish at a restaurant recently in Flagstaff, AZ, The Pita Jungle. I pestered the waiter to tell me what was in it, and I backward engineered the recipe as best I could at home. This is the one cauliflower dish the entire family enjoys, even the kids, even me.
Ingredients:
1 head cauliflower, chopped into bite-sized florets
2 TBS olive oil
2-3 cloves minced garlic (or to taste)
8 oz tahini spread (I found mine at Trader Joe's)
A few sprigs of cilantro, chopped
A TBS or two of paprika
1/4 cup pine nuts
Caramelized onions.
A confession to start: I've never been able to successfully make caramelized onions on my own. I always end up burning them. The instructions I've always read called for frying sliced onions in olive oil under very low heat over the course of an hour or so. It's never worked out for me. My sister in law suggested that I add a bit of sugar or honey to the pan once the onions begin to brown. I haven't tried that yet. If anyone has a foolproof way of caramelizing onions, please let me know, as the flavor is essential to this dish. OK, on with the rest of the recipe...
1) Quickly saute the cauliflower in the olive oil and minced garlic until it begins to brown (Hint: Don't crowd the pan),
2) then add the tahini (maybe with some water if it's too thick, stir it all together until the cauliflower is covered.
3) Then stir in enough paprika to turn the sauce a nice pinkish-salmon color.
4) Then stir in the remaining ingredients. Serve immediately.
That's it! Easy! Enjoy!
I've come to learn that vegetables should never be cooked into mush. They should be cooked lightly, and should be enjoyed as crisp and snappy, delightful additions to the meal.
I discovered this dish at a restaurant recently in Flagstaff, AZ, The Pita Jungle. I pestered the waiter to tell me what was in it, and I backward engineered the recipe as best I could at home. This is the one cauliflower dish the entire family enjoys, even the kids, even me.
Ingredients:
1 head cauliflower, chopped into bite-sized florets
2 TBS olive oil
2-3 cloves minced garlic (or to taste)
8 oz tahini spread (I found mine at Trader Joe's)
A few sprigs of cilantro, chopped
A TBS or two of paprika
1/4 cup pine nuts
Caramelized onions.
A confession to start: I've never been able to successfully make caramelized onions on my own. I always end up burning them. The instructions I've always read called for frying sliced onions in olive oil under very low heat over the course of an hour or so. It's never worked out for me. My sister in law suggested that I add a bit of sugar or honey to the pan once the onions begin to brown. I haven't tried that yet. If anyone has a foolproof way of caramelizing onions, please let me know, as the flavor is essential to this dish. OK, on with the rest of the recipe...
1) Quickly saute the cauliflower in the olive oil and minced garlic until it begins to brown (Hint: Don't crowd the pan),
2) then add the tahini (maybe with some water if it's too thick, stir it all together until the cauliflower is covered.
3) Then stir in enough paprika to turn the sauce a nice pinkish-salmon color.
4) Then stir in the remaining ingredients. Serve immediately.
That's it! Easy! Enjoy!
Wednesday, March 3, 2010
Fried Gluten Flour Steaks
Sounds strange, doesn't it? Obviously, those of you who are allergic to gluten, this recipe is not for you. The others should definitely check this out. This is an excellent meat substitute, super high in protein, and very low in carbs. The only fat comes from the oil you fry the pieces in. This will make a pretty big batch, filling a 9 x 13 baking dish with little finished gluten "steaks". It may seem like a lot, especially this being a brand new recipe for you. But don't worry, if you're kids are anything like mine, they'll gobble it all up, and you won't have very much for very long!
You'll need to find gluten flour. You can get it at most vegetarian/health sections of your local supermarket, or at a more organic, health food store. You might even be able to find it in the bulk food bins, check around. It's much more expensive than regular flour, so it's worth shopping for the best price. Gluten is simply the protein half of the wheat kernel. It is generally used as an additive to doughs made with low-gluten flour, such as rye flour, to give them elasticity they can't muster on their own.
You can eat these steaks "as-is", add various gravies, or you can even make a vegetarian chicken parmesan by topping with cheese and marinara sauce.
3 cups gluten flour
1 pkg onion soup mix
1/3 McKay's Chicken Seasoning (again, to be found in a health food or organic section. I don't know of any other brand of seasonings that'll work, so if you can't find McKay's, I don't know what to tell you. I guess you're on your own!)
1/2 cup oats
1/2 cup white flour
Mix all above dry ingredients
add 3 cups water and mix very, very well, probably by hand at the end. make sure there are no lumps. You're making a big batch of dough, basically.
divide into several long tube-like sections,
cut off pieces and press into little steaks
boil pieces in the following broth for 45 minutes:
6quarts water
1/3 cup Mckay's seasoning
1 pkg onion soup mix
once that's done, dredge pieces in flour (or a flour and bread crumb mixture) and pan fry in vegetable, canola or olive oil until golden brown.
You can let the pieces cool between boiling and frying. I've heard you can even freeze the boiled peices and fry them later, but I've always just done the whole batch.
You'll need to find gluten flour. You can get it at most vegetarian/health sections of your local supermarket, or at a more organic, health food store. You might even be able to find it in the bulk food bins, check around. It's much more expensive than regular flour, so it's worth shopping for the best price. Gluten is simply the protein half of the wheat kernel. It is generally used as an additive to doughs made with low-gluten flour, such as rye flour, to give them elasticity they can't muster on their own.
You can eat these steaks "as-is", add various gravies, or you can even make a vegetarian chicken parmesan by topping with cheese and marinara sauce.
3 cups gluten flour
1 pkg onion soup mix
1/3 McKay's Chicken Seasoning (again, to be found in a health food or organic section. I don't know of any other brand of seasonings that'll work, so if you can't find McKay's, I don't know what to tell you. I guess you're on your own!)
1/2 cup oats
1/2 cup white flour
Mix all above dry ingredients
add 3 cups water and mix very, very well, probably by hand at the end. make sure there are no lumps. You're making a big batch of dough, basically.
divide into several long tube-like sections,
cut off pieces and press into little steaks
boil pieces in the following broth for 45 minutes:
6quarts water
1/3 cup Mckay's seasoning
1 pkg onion soup mix
once that's done, dredge pieces in flour (or a flour and bread crumb mixture) and pan fry in vegetable, canola or olive oil until golden brown.
You can let the pieces cool between boiling and frying. I've heard you can even freeze the boiled peices and fry them later, but I've always just done the whole batch.
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