Wednesday, June 24, 2009
3 apples, diced small
1 cup vanilla yogurt
2 teaspoons cinnamon
2 stalks celery, diced small
1/2 cup chopped walnuts
1/3 cup grated, unsweetened coconut
1/2 cup chopped dates
Combine all ingredients in medium bowl and put in refridgerator until thoroughly chilled.
Saturday, June 20, 2009
10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
1 1/2 cups heavy cream
Grilled Fontina-Mushroom Sandwich
2 tablespoons olive oil
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 tablespoon chopped fresh sage
8 slices country-style bread
8 tablespoons unsalted butter, softened
1/2 pound fontina, grated
Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
Tuesday, June 2, 2009
yield: Makes 4 (side dish) servings
active time: 20 minutes
total time: 45 minutes
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Monday, June 1, 2009
pour in frozen strawberries until it reaches the top.
a couple scoops of powdered superfood. ( I put in the supreme meal by peaceful planet) Main ingredients: spriulina, rice, sprouts, quinoa, millet, amaranth, broccoli.
A couple scoops of juice concentrate (whichever kind you like)
You can obviously add different fruits.
We had this for dinner tonight since Jeff was coming home late and I didn't want to cook. The kids love it.