Still Veggin'

It has been since August 24th that I decided that I need to eat meat sparingly. I haven't changed my mind. I am not much of a fad person. In the first three months, I ate meat maybe twice. My children hardly noticed the fact that our dishes were meatless only commenting after 4 weeks of eating vegetarian, "when we were going to start eating vegetarian?". They really didn't miss it that much, well, except the teenage boy. If you missed the post about why I chose this new way of eating, go back to this post here to read a little more.

The first month was a little challenging only for the recipe creation issue. I didn't at all miss the meat, I just needed to adjust how I cooked. After all, meat seems to be a meals focal point. I mean, read a recipe and it will usually have a meat listed in the recipe title itself. I needed to find a way to make the entrees I liked and remove the meat part of the recipe. I found that because I had to think outside the box, options expanded. I was thinking of new combinations, more flavor, more spice. I found out that I really liked this new way of eating. If you think about it, meat doesn't have that much flavor. It is really how we flavor it that creates the dish. So, you just substitute it with something else and add in the same flavor. It works, mostly. I fell in love with this new way of life and won't go back. We decided after a few months that we would have meat dishes once a week. I don't care if we eat meat at a party once in a while or my kids eat it when they are away from home, but in my home, meat dishes are usually once a week at most. I feel good about this and more importantly, my body feels good about this. I still have muscles, I still get plenty of protein. It just feels right to me.

We eat lots of beans, lots of grains, probably a little too much cheese but so far, no gained weight so I think we are OK. Here is a yummy little dish I cooked up a few weeks ago that just hit that Asian spot. It is a Thai Peanut Pasta with fresh julienned veggies. I have found that the smaller you cut up the veggies, the better they are received. (or better they are to hide) . Keeping your veggies fresh is key. So many people over cook the veggies until they are void of any flavor, texture or nutrients. Keep them as natural to the original state as possible. I love to lightly saute or roast if I must cook them. In this recipe, they are mostly just straight from the fridge. Crisp and flavorful.

Thai Peanut Pasta

Cook package of linguine noodles according to "al dente" directions.

Saute in some olive oil:

1/2 julienned red bell pepper
1/2 julienned yellow or orange pepper
1/2 red onion, julienned

Create the Sauce:

1/2 C. brown sugar
1/2 C. soy sauce
1/2 C. hoison sauce
4 T. white wine vinegar
2 tsp. sesame oil
4 cloves minced garlic
2 T. natural smooth peanut butter
Dash of cayenne pepper or Thai Chili paste.

Heat all in sauce pan and whisk until smooth and heated.

Julienne in very fine strips about 1 1/2 inches in length:

fresh cucumber
fresh carrots

chop fresh cilantro and peanuts as desired.

To assemble, toss pasta in pan with peppers and onions and pour on sauce as desired. Heat and toss to coat. Add noodles to plate and top with fresh veggies, cilantro and peanuts. Eat immediately.

Mediterranean Wisdom

When I was a working girl in the early days of my marriage, I had a boss who shared my passion for food. She traveled quite a bit and would come back with tales of delectibles from foreign lands. If I was lucky, I would get a cookbook or a dish of some sorts. I drank it all in. One particular place she raved about has always stuck with me. The Mediterranean. It has been on my mind a great bit lately along with two other topics of interest: the liver and the Word of Wisdom (read it here). Of course, this is all about food, about what food we eat and what food we should be eating. It is about the fact that people have cancer all around me and it isn't just the old folks anymore; it is the younger folk now. It is family and friends that simply should be enjoying their prime, not fighting to keep it. I have been deep in thought. I have been evaluating why in America we insist on killing ourselves early. I remember the Mediterranean. Here is your lesson.

Researchers have been looking at the Mediterranean countries for over 50 years and have noted that the people living there are uncommonly healthy. The common issues we face here such as heart disease, diabetes, gallstones and high cholesterol, just to name a few, are rare in the Mediterranean. It is not because they have better health care or better drugs, it is because they eat the way we should be all eating; the way the Word of Wisdom tells us to and the way our liver wants us to eat. They eat fresh fruits and veggies in abundance. They eat lots of grains and beans, not just wheat and refried beans; the other ones - the healthier ones. They eat meat sparingly, only once to twice a week and they eat fresh fish. Hmmmm, does this sound familiar? As I have been studying this, as I have been reading that the liver is the engine to our body and that red meat in particular is very hard on it, that cancer thrives on a body fed meat, that the meat we get is full of pesticides and hormones, that it is hard to digest, that the Lord tells us to not eat it but only in times of winter and famine; I think to myself - why do we need to really think about it at all? It is pretty clear. America makes us thinks otherwise.

We are brainwashed by the Dairy Council and Cattleman's association that we NEED it. That if we don't get it we will surely die. Did you know that breast milk contains 6% protein and cow's milk contains 22% percent protein? Do you think God would make food for a human child that did not meet his needs? Do you know that we can get all the protein we need from grains, veggies and beans? You can learn more about that here. After reading and pondering, the issue was clear to me; go Mediterranean. I was already using meat only every other day but now I decided that was too much. I read another great compelling article on the Word of Wisdom (read it here) and decided that I was ready to take the next step. My husband followed suit and we are meat free.

Now, to not be misunderstood; I am not against meat. In moderation I believe it is totally fine. I believe that if we only ate it up to a couple times a week it would do us no harm. I may eat some but I just don't want to right now. I feel good. I like the way I am eating right now and don't really want to go back to meat. My husband feels the same way. People think that going meatless limits you. On the contrary, it opens so many other doors. You have to get more creative, you have to look at all the grains, beans and produce out there. I have made some of the tastiest creations this last week and my kids, who were sure they were going to hate this, have not even noticed. I still feed them meat a few times a week and they can have it whenever they want when they are out. It is their decision to make. But, they like the food. There is no real sacrifice here, Only blessings.

I don't think it is wrong for anyone to eat meat, I just think it is wise to not eat so much. Try it out, see how you feel. I will have lots of new recipes for you to try out "meatless" and if you want, you can throw meat in them. Baby steps. I really must stop researching topics, too much info and I absolutely will not look into any research that talks negatively about chocolate. I have limits.

First recipe:

Greek Orzo

1 small onion, diced

1 clove garlic, minced

1 C. diced zucchini

1 T. olive oil

1 can 15 (oz) plum tomatoes, drained and mashed

1 t. dried oregano

1/2 t. dried sage

1/2 t. black pepper

1/4 t. red pepper flakes

1 cup orzo

1/3 C. crumbled feta

Saute onion and garlic in oil for 5 minutes. Add tomatoes and zucchini break them up into small pieces. Stir in spices. Simmer , stirring occasionally for 15 minutes or until most of the liquid is evaporated.

While simmering, cook orzo in boiling water for 10 minutes or until tender. Drain and add to pan with tomatoes and spices. Stir in feta and cook for a minute until it just begins to melt. Serve warm. Any veggies would be great added.

Baked Penne with Roasted Vegetables

In my quest to have more vegetarian meals in my home, this was one of our meals this last week. The kiddos , as usual were asking what was for dinner. I told them a pasta dish they probably wouldn't like. They don't really like pasta and a pasta dish with all veggies most likely would not get rave reviews by them. I made this dish for me, they would just have to deal with it. My daughter upon taking her first bite said, "Mom, you made this sound like it would be bad but it is actually good." See, you play down something and it is always better. All but the oldest, now picky teenager, ate it all and liked it. The secret is a good, spicy marinara sauce and noodles and veggies cooked "al dente". Try it out this week. Yum. Also, just to get you all excited.....I am working on a recipe book. This is something I have wanted to do for me for quite a while so I don't have to go between a hundred little pieces of paper and recipe books. They will all be in one cute little Enlightened Homemaker spiral bound package. Yipee.

Baked Penne with Roasted Vegetables

variation on a recipe from Everyday Italian

Red Bell Pepper

zucchini

yellow squash

crimini mushrooms

yellow onion

1/4 cup olive oil

1 tsp salt, divided

1 tsp black pepper, divided

1 T. dried Italian seasoning

1 pound multi grain penne pasta (fresh & easy multi grain are great)

3 cups spicy marinara sauce ( I like fresh & Easy Arrabiata sauce, spicy)

2 cups grated mozzarella

1/2 cup Parmesan, grated

On a baking sheet, toss the veggies that have been cut into 1 inch chunks in olive oil, 1/2 tsp salt, 1/2 tsp pepper and herbs. Roast until tender at 450 degrees , about 15 min.

Cook pasta in salted water until al dente. Drain. In large bowl, toss the pasta with roasted veggies, sauce, mozzarella, 1/2 tsp salt, 1/2 tsp pepper. Pour into a greased 9 X 13 pan. Top with Parmesan . Bake until golden and bubbly, about 25 min.

Garden Talk and Too much Brocolli.....

As I look out upon my beautiful garden, I can't help but reminisce about the old Saturday Night Live skit "Choppin' Broccoli". It may have something to do with the fact that I have 16 heads of broccoli all matured at the same time. Broccoli flowers if not picked quickly and doesn't save too well, so, it is broccoli everything for the next two weeks. My kids can't wait! Here is today's harvest alone:
I have to get a bit creative in using all of this broccoli as steamed broccoli can only be taken in so much quantity. It is time to pull out the recipe's and disguise it 14 different ways. If you are in the same boat I am in, here is last nights yummy little dish that 5 out of 6 consumers really loved.

No, this is not baby food or guacamole, broccoli style, it is Broccoli pesto, just right for a pizza. I make several batches and freeze it for pasta, dips and pizza sauces. It is so easy and so nutritious. You really would never know that it is broccoli.

The finished product. Not such a great picture but definitely great taste. I cheated and used the multi grain crust from fresh and easy, delicious and healthy all for a low price of $1.24. I had some pre-grilled chicken in the freezer, chopped some red peppers, added some mozzarella and feta and delish! If you are so bold as to try this recipe out , here you go. Quick and Easy! And.... just a little note.... for those of you who do NOT have a garden, planting season is coming up, end of February so get with it! I have planted in small pots, grow boxes and anywhere I had space. We need to be self reliant and grow something for ourselves. It tastes great and is so much better for you, especially when you don't let the pest control company spray. There, enough said. Enjoy!

Broccoli Pesto
(I believe this is from Chef Brad?)

1 stalk steamed fresh broccoli
1 /2 cloves minced garlic
1/4 cup grated Parmesan Romano cheese
1/4 cup pine nuts
salt and pepper to taste
1/2 to 1 tsp crushed red pepper
1/4 cup olive oil

Process all ingredients except oil in blender or food processor. Add oil slowly until well blended and absorbed.

* I usually leave mine a little bit more chunky but my broccoli in this batch was steamed way too much, still great taste just more pureed.

Sunday Dinner.....

My sister in law made this great lasagna one night we visited her in California. I made it this past week and just had to share. It fed us for a couple nights. I also made a little salad dressing with my homemade raspberry jam that I have included. My kids gobbled it up. Just in case you didn't have any plans for your Sunday dinner! Enjoy!

Lasagna

Sauce:

1 lb mild Italian sausage (jimmy dean)
½ c. Finley chopped onion
¼ c. olive oil
2 cloves crushed garlic
1 6 oz can tomato paste
1 ½ quarts diced tomato
1 8 oz can tomato sauce
1 tsp lawreys seasoning salt
¼ tsp pepper
1 tsp basil
1 tsp oregano
1 tsp sugar

Other ingredients needed to make lasagna:

1 ½ cup grated Parmesan cheese
1 ½ cup mozzarella cheese
¾ lbs noodles
1 lb cottage cheese

Directions:

Saute onion in olive oil. Add sausage and cook until brown. Drain oil. Add the spices and sugar and blend well. Add tomato paste and tomato sauce. Fill each can with water and add to meat. Add diced tomato’s (including the water).

Simmer 1 hour uncovered (there have been times when I haven’t had time to simmer for an hour and it still tasted great)

Cook noodles, drain and rinse in cold water.

In a 9x13 pan cover bottom with some sauce. Place noodles side by side, top with ½ cup Parmesan, ½ cup sauce and spread around, ½ cup mozzarella, ½ cup cottage cheese, ½ cup sauce. Repeat steps and end with a layer of noodles and put the remaining sauce and Parmesan cheese and garnish with mozzarella.

You can cover and chill for 2 hours or over night.

Bake at 400 degrees for 20-25 minutes. Yum. This is a runny lasagna! Mmmmm!

Raspberry Dressing:

1/2 cup grapeseed oil

1/4 cup sugar

2 T white wine vinegar

1/2 t salt

1/4 t pepper

1 T raspberry jam

I used baby greens and spinach, pears, strawberries, candied pecans, cucumbers, shredded carrots, feta and green onions.

The garden bounty.....

I must say, my garden has produced a mighty fine crop this year along with a stellar production from my fruit trees. However, this means that I must process the bounty which means a few late nights. My little gardeners brought me in this little harvest which is only a very small percent of what I have harvested and have still to harvest. Along with several batches of delicious salsa and fresh marinara sauce, I am doing what I do best with these little beauties and freezing my crops. I am a professional freezer and if I ever lost power, I would cry. I have loads of fresh jam, preserves and other hand made items that represent a whole lot of my time in my freezer outside. I check my freezer every night before I go to bed to make sure no little person left the door unsealed. A little neurotic but I have learned from experience. So, tonight's fun project is to peel, seed and quarter these guys so I can freeze them into cute little containers for future uses in a variety of dishes. You can also can them but this tastes better. It's a good idea to do both in case you do loose power. This is just easier. Here are the simple steps:

Peel the tomatoes, either using a hot water bath on the stove then submerse them in cold water or peel by hand. I usually just peel them by hand because by the time I get to them, they are a little ripe. Then, quarter them and scoop out the seeds with your thumbs. Real easy. Put them in a pot with a little salt and simmer for 10 minutes. Let cool then put in containers to freeze. I like the smaller containers about the size of a can of tomatoes so I can use them when a recipe calls for one can. Season if you want.

I also have a ton on basil that I make into pesto and freeze. This is so yummy on pasta, pizza's and meats. Here is my recipe. It freezes for several months.

Pesto

1 C. fresh basil leaves

1 big clove minced garlic

1/4 C. pine nuts

1/2 t. salt

1/2 C. Olive oil

1/2 C. parmesan cheese, grated not powdered.

Combine all in food processor or blender until mostly smooth, not pureed.

Zucchini-Beef Italienne

Just in case your veggie drawer in your fridge looks something like the above picture, here is another recipe for all of those zucchini's. My zucchini plants are finally slowing down a bit so I am ready to move on to other veggies. I love this recipe and haven't made it in a while. The red wine in it is optional but it definitely gives it a better flavor. Don't cut it out unless you have to. I use the California red table wine.

Zucchini Beef Italienne

1 pound lean ground beef

1/2 cup chopped onion

1 clove garlic, chopped or pressed

3 8oz cans tomato sauce

1 cup red table wine

1 tsp Italian seasoning

1/4 tsp allspice

1 bay leaf, crumbled

seasoned salt and pepper to taste

1 4 oz can sliced mushrooms , drained or 1 heaping cup fresh mushrooms, simmered, covered in 1/4 cup 5 minutes and drained

2-3 small to medium zucchini

1/4 pound shredded mozzarella cheese

2 Tbl grated Parmesan cheese

Saute beef, onion and garlic until meat is browned. Drain. Add tomato sauce, wine and seasonings. Mix well , cover and simmer gently 1 hour, stirring frequently. Add mushrooms. (This makes a great sauce for lasagna) While meat sauce is cooking, wash zucchini , slice in 1 inch chunks and steam very lightly so they are still firm. You want enough zucchini to line the bottom of the 9X13 pan. Arrange in a single layer in sprayed pan. Sprinkle zucchini with mozzarella cheese, pour meat sauce over it, sprinkle with Parmesan cheese. Bake at 350 for 45 minutes.

*****FYI......I am going to start little chef cooking classes in 4 week blocks beginning in August. I will start a new block every month and they will be on Monday's from 3:30 to 5:00. Each month will be something different so you may sign up for multiple months if you desire. I will keep the classes to 9 students. The cost for the month is $55 that includes all supplies. Ages 7-12 are welcome. $10 off to subsequent family members. I will email all recipes to you ahead of that weeks class so you can have the ingredients on hand for your little chef to come home and cook dinner for you or breakfast the next day! This will help them put their skills to work! Email me if you would like a spot. I love these classes!

What's In a Mushroom?????

Yesterday my Bountiful Basket came with a little brown lunch bag full of mushrooms. While I love the shrooms, it is the one food my children really protest. But, since I am determined to use all in my basket each week, I need to use these cute little fungi before they go bad. I must be cleaver, however and disguise them so that they give them a chance before they even notice what they are eating. I did a pretty good job of that tonight with some Beef Stroganoff. I haven't made this in a very long time but it was really pretty tasty. I will give you that recipe for those of you also looking at your little brown bag wondering too what to do with them. But first, here are some nutritional facts about what you should be eating, the all powerful mushroom.

First of all, the mushroom is a very low fat food. In 5 medium mushrooms there are only about 20 calories. Of course, I need mine sauteed in butter or oil so there goes those 20 calories! Mushrooms also contain 3 major B vitamins; Niacin , which helps the digestive and nervous system work properly; Pantothenic acid which aids in the production of hormones and Riboflavin which promotes healthy skin and good vision.
The mushroom also contains a very high amount of potassium. One 3 ounce portobello actually contains more than a banana. The shrooms are also the only produce with a significant amount of selenium. Selenium is an essential mineral important for immune and thyroid health. Researchers are just beginning to understand how wonderful these fungi are for the treatment and prevention of cancers.
I really had no idea how great these little buttons were. I thought since they weren't green that they must not really have much too them. Now I realize that these must be a bigger part of our diet. Once again, I am amazed that our solutions to our health problems are right here. Why does it take us so long to figure this out? So, all you hormonal women, guys with prostate problems and teens with bad skin, Go grab a handful of fungi today and enjoy a good omelet.

Beef Stroganoff

1 1/2 pounds sirloin steak or stew meat.
3 T. olive oil or grapeseed oil
1/3 cup diced onion
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
1/2 pound fresh chopped or sliced mushrooms
1/4 cup flour
1 1/2 to 2 Cups milk
1 tsp paprika
1 cup sour cream
Egg noodles

In large skillet, saute meat sliced into thin bite sized pieces in oil with garlic and onions. When no longer pink on the outside, lower heat and cover. Simmer for 25-35 minutes or until tender, stirring occasionally. Add water if needed. When tender, add mushrooms and cover again for about 10 minutes until tender. If you have ultra gel, just add the milk and paprika and thicken with ultra gel to desired consistency then add sour cream. Heat till warm but do not boil or you will curdle cream. Salt more if needed. If you don't have ultra gel, use dripping from pan and heat and stir in flour. Whisk in milk and thicken. Return to meat mixture then add sour cream. I added a little more garlic powder at the end. Serve over medium egg noodles.

The Beautiful Tomato.....

In a few weeks, I will have more than I can handle of these beautiful fruits. I have a garden full almost ready to harvest.This is my favorite gardening season because they are just so beautiful and taste so good in so many different recipes. I once hated these as a child but when I first grew them years ago, I developed a love for them since nothing compares to a garden tomato. Many of you may still have some left from your Bountiful Baskets or have a garden ready to bear fruit also. I thought I would share a few little facts and give you a recipe of one of my favorite fresh tomato dishes to use up the tomatoes you have.

One thing that I have recently learned about tomatoes is that they contain nutrients that actually protect your skin from the sun. I found this very interesting that the tomato is in season at the same time that the sun is more intense and we spend more time outside. We have been counseled to eat fruits and vegetables in their season. There just must be some wisdom in that. Think also about the orange, it comes in season at the start of the cold and flu season and it is loaded with Vitamin C that helps prevent these viruses from growing. Once again, we are provided with what we need to thrive and be healthy if we only partake.

Back to the tomato, it is also loaded with Lycopene which gives the tomato it's red coloring. Lycopene helps to prevent cancers, especially colon, prostate, lung and pancreas. Lycopene is more intense when you cook the tomato a bit which help break down the cell walls and release more of this nutrient.It is also better absorbed when eaten with a little fat. Tomatoes also contain Vitamin C and A. Eat Up!

Tomato and Basil Linguine

Boil pasta, about half bag. I like to use spaghetti, angel hair or linguine. Drain and rinse. In skillet, saute 4 cloves minced garlic in about 5 T olive oil or butter until just golden, do not burn! Add 3-4 chopped tomatoes, 1/2 cup chopped fresh basil and saute until a bit saucy. I like my tomatoes still a bit firm but the kids like them cooked down a bit. Stir in 1/4 cup fresh Parmesan cheese, salt and pepper. Remove from heat when cheese melts. Add to pasta and add more olive oil as needed. Use as much pasta needed to catch the sauce. Start with a little then add as much as you want. Serve with extra Parmesan if desired and some great crusty bread.

One more recipe for those Bountiful Basket kids that need to use up those limes.... Here is a simple little dressing for a fruit salad.

Ginger Lime Dressing for Fruit

1/2 tsp ginger

1 T Honey

1/4 cups fresh lime juice

Mix and toss with tropical fruits. The lime will keep fruits from browning so you can make this ahead.

Iron Chef here I come.....

I am ready for the Iron Chef challenge. As in the show, you are given ingredients that you must use in a dish. I had my basket full of ingredients, my challenge is to use it all. So far, on day two, half the basket is gone. My biggest challenge: the mysterious artichoke. My first step, study on how in the world to prepare this odd looking vegetable. If you are wondering the same thing, click here to find out step by step. I had researched on line to find a great new recipe including an artichoke. I have had this on pizzas, in salads and as a dip but never made one myself. I found a recipe for a pasta dish that sounded great. I did my prep work. carefully trimmed the points off the leaves and trimmed the base and the top. I steamed them in my pressure cooker for 14 minutes. My first dish was going to be an appetizer with the leaves. Miss Molly had already used her artichokes and told me she dipped them in a mayo/curry dip. Me and my two little kitchen testers tried that out and they were pretty tasty. I was then all prepared to get to the hearts and slice them up for my extraordinary pasta dish. To my great disappointment, the hearts were not good. Molly said hers were great, mine were a bit moldy. Darn. My dinner had to be switched using a few other ingredients in the basket. My mexican squash and the swiss chard. It turned out rather tasty. I have no idea what to name it, but here is what I put into it:

SAUCE:

1 C. heavy whipping creme

1/2 C fresh grated Parmesan cheese

1 stick butter

salt, pepper and garlic to taste

Melt all together stirring frequently on medium to low setting. Thicken with ultra gel if needed.

Pasta ingredients:

I used Cannelloni pasta, use whatever shape you want. I used about 10 oz.

cook till al dente.

Cut up squash, use any kind, into 1 inch chunks. saute in olive oil with a little garlic until just tender. I added 2 cans albacore tuna and heated until all warm. You can use chicken also or any fish.

Toss in noodles and cover with sauce. I shredded the swiss chard into really thin ribbons and sprinkled it on top. Probably about a cup worth. You can use spinach.

You can add whatever you want.Mushrooms, sun dried tomatos, peppers would all be great. The sauce is great and really low fat. (HA)

We also ate the radishes by slicing them and dipping them in ranch with our lunch.I have a few left that I will grate in our salad tomorrow. All of the mango's were used in my smoothies. All of the other normal produce has tasted great. I have been very impressed. So far, I have heard only positive things about this co op. For those of you who haven't joined in, I have added them to my links under Bountiful Baskets. I wish they had this every week because we go through it so fast. Tomorrow morning we will be having banana pancakes!