Thursday, May 30, 2013

Roasted Diced Potatoes

DH thinks I am odd, but I like potatoes with Mexican food. It probably stems from being a farmer's daughter and eating a lot of potatoes growing up. That and when I was a kid it was a treat to get tater tots with tacos when we got to eat at Taco Time. I may not eat Taco Time food anymore, but the potato pairing still lingers.


Ingredients:
  • 2 potatoes
  • Garlic Powder
  • Chili Powder 
  • Oregano
  • Salt & Pepper


Preheat oven to 425 degrees. Wash, peel and dice potatoes into 1 inch cubes.

 Spray potatoes with cooking spray or a drizzle of olive oil. Sprinkle with garlic powder, chili powder, oregano, salt & pepper to your taste.


Roast in the oven for 15 minutes, flip the cubes over and bake another 20-25 minutes until cooked through. 



Roasted Diced Potatoes

Ingredients:
  • 2 potatoes
  • Garlic Powder
  • Chili Powder 
  • Oregano
  • Salt & Pepper
Directions:
  • Preheat oven to 425 degrees. Wash, peel and dice potatoes into 1 inch cubes. 
  • Spray potatoes with cooking spray or a drizzle of olive oil. Sprinkle with garlic powder, chili powder, oregano, salt & pepper to your tastes.
  • Roast in the oven for 15 minutes, flip the cubes over and bake another 20-25 minutes until cooked through. 


Wednesday, May 29, 2013

Baked Soy Curl Tacos

Craving Mexican food like I usually do, I decided to try a new way to have tacos.  This is what I came up with.

Ingredients
  • Soy curls
  • Taco or fajita seasoning
  • Salsa
  • Corn Tortillas

Re-hydrate soy curls in hot water and taco or fajita seasoning. I re-hydrated mine in hot water with a tablespoon of our favorite Penzeys Fajita seasoning. After re-hydrated drain the soy curls and pat dry. Put re-hydrated soy curls in a skillet and start to heat up.

Add salsa and cook until well combined. (I had some fresh tomatoes around so I used tomatoes and a little diced white onion and hot sauce.)

Heat corn tortillas in a wet paper towel in the microwave to make them pliable. Put a scoop of taco filling on tortilla. Fold tortilla in half.

Spray tortilla's with cooking spray and put on a baking sheet. Bake for 20 minutes at 425 degrees, turning over once after 10 minutes.

Serve with your favorite taco toppings. I used salsa and a dollop of yogurt.


I also served this with roasted, diced potatoes.



Baked Soy Curl Tacos

Ingredients:
  • Soy curls
  • Taco or fajita seasoning
  • Salsa
  • Corn Tortillas
Directions: 
  • Re-hydrate soy curls in hot water and taco or fajita seasoning. I re-hydrated mine in hot water with a tablespoon of our favorite Penzeys Fajita seasoning. After re-hydrated drain the soy curls and pat dry. Put re-hydrated soy curls in a skillet and start to heat up.
  • Add salsa and cook until well combined. (I had some fresh tomatoes around so I used tomatoes and a little diced white onion and hot sauce.)
  • Heat corn tortillas in a wet paper towel in the microwave to make them pliable. Put a scoop of taco filling on tortilla. Fold tortilla in half.
  • Spray tortilla's with cooking spray and put on a baking sheet. Bake for 20 minutes at 425 degrees, turning over once after 10 minutes.
  • Serve with your favorite taco toppings. I used salsa and a dollop of yogurt.

40 SUCKS

Another friend of mine is turning the big 4-0 in a few weeks. I made him a nice little gift. It's 40 sucky candies in a jar. I printed out a 40 SUCKS tag, punched holes in it and tied it around a mason jar filled with 40 candies.





Want to make one too? Here's the clip art I made for this project.



Tuesday, May 28, 2013

Easy Gazpacho

It was fate to have gazpacho this week at our house. The grocery ad lined out the recipe having tomatoes, cucumbers and peppers on sale. 

I was on the hunt for a new recipe without a lot of oil and without canned tomato juice as a primary ingredient. Inspired by several recipes I found, I created this version to suit our dietary needs. It turned out very fresh tasting and delicious.


Ingredients: 
  • 3 pounds ripe tomatoes, cored and roughly chopped 
  • 2 cloves garlic, chopped 
  • 1 large cucumber, peeled, seeded and roughly chopped, more for garnish 
  • 1 jalapeno  seeded and roughly chopped 
  • 1 red bell pepper, cored, seeded and roughly chopped 
  • 1 small yellow onion, roughly chopped 
  • 2 tablespoons balsamic vinegar
  • 1/2 tsp. salt
  • Olive oil to drizzle
  • Black pepper to top with
 Put tomatoes, garlic, cucumbers, jalapeno, red bell peppers, and onions into a large bowl and toss to mix. 

Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick.  

Transfer smooth puree to a large bowl and whisk in vinegar and salt.

Cover and chill before serving.

Garnish with chopped cucumber, onion and pepper if you would like . Drizzle with olive oil, vinegar and a dollop of Greek yogurt if desired.




Easy Gazpacho

Ingredients: 
  • 3 pounds ripe tomatoes, cored and roughly chopped 
  • 2 cloves garlic, chopped 
  • 1 large cucumber, peeled, seeded and roughly chopped, more for garnish 
  • 1 jalapeno  seeded and roughly chopped 
  • 1 red bell pepper, cored, seeded and roughly chopped 
  • 1 small yellow onion, roughly chopped 
  • 2 tablespoons balsamic vinegar
  • 1/2 tsp. salt
  • Olive oil to drizzle
  • Black pepper to top with
Directions: 
  • Put tomatoes, garlic, cucumbers, jalapeno, red bell peppers, and onions into a large bowl and toss to mix. 
  • Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick.  Transfer smooth puree to a large bowl and whisk in vinegar and salt.
  • Cover and chill well before serving. Garnish with chopped cucumber, onion and pepper if you would like . 
  • Drizzle with olive oil, vinegar and a dollop of Greek yogurt if desired.





Friday, May 24, 2013

Red Soy Curl Enchiladas


Ingredients
1 can of Enchilada Sauce or homemade (I used this recipe HERE)
1/2 cup soy curls (re-hydrated in veggie broth, drained and patted dry)
Tortillas (I used corn, flour and whole wheat)
Bean and corn mix (optional)
Taco Seasoning


Make enchilada sauce or open the can.


Put soy curls in pan that has been heated to medium. Warm the soy curls through.


Season with taco seasoning and add beans and corn if you are using them.


Warm tortillas in the microwave and spread a spoon full of enchilada sauce on tortilla.


Layer on the soy curl mix.


Roll tortilla.


Put on a sheet pan that has been sprayed with cooking oil.


I like to fold the corn tortillas in half because they tend to break when you roll them.

Bake in the oven at 350 degrees for 10 minutes, turn them over and bake another 5-10 minutes until crispy.


Top enchiladas with more enchilada sauce and the toppings you like. I used black olives, red onion and a dollop of Greek yogurt.


I served my enchiladas with achiote flavored rice.



Soy Curl Red Enchiladas

Ingredients
  • 1 can of Enchilada Sauce or homemade (I used this recipe HERE)
  • 1/2 cup soy curls (re-hydrated in veggie broth, drained and patted dry)
  • Tortillas (I used corn, flour and whole wheat)
  • Bean and corn mix (optional)
  • Taco Seasoning
Directions
  1. Make enchilada sauce or open the can.
  2. Put soy curls in pan that has been heated to medium. Warm the soy curls through.
  3. Season with taco seasoning and add beans and corn if you are using them.
  4. Warm tortillas in the microwave and spread a spoon full of enchilada sauce on tortilla.
  5. Layer on the soy curl mix.
  6. Roll tortilla.
  7. Put on a sheet pan that has been sprayed with cooking oil.
  8. Bake in the oven at 350 degrees for 10 minutes, turn them over and bake another 5-10 minutes until crispy.
  9. Top enchiladas with more enchilada sauce and the toppings you like. I

Thursday, May 23, 2013

Broccoli Slaw Stir Fry & Potstickers


I caught a killer deal on organic broccoli slaw the other day. Whenever I see it on sale I snag it. It is great for making stir fry and filling spring rolls and wonton wrappers.


Pot Sticker Ingredients 
Broccoli Slaw
(you can use a medley of mixed veggies too - I made 2 batches and used both)
Chopped Onion
Fresh Grated Ginger
Soy Sauce
Rice Vinegar
Sesame Oil
Garlic Powder
Small Wontons Wrappers


Finely chop slaw and onion and saute with grated ginger until soft. Season to taste. I add a splash of soy sauce, sesame oil and rice vinegar. If it isn't quiet flavorful, I'll add some garlic powder too.


Lay wonton wrapper on cutting board and using water, moisten the edges. Put a teaspoon of filling in the middle of the wrapper.
  

Fold the edges together.


Press the edges together to seal the pouch.


Bring a steamer pot filled with water to a boil.


Place pot stickers in the steamer and cook for 4.5-5 minutes with the lid on.


Cook them in batches until the have all been steamed.


In a skillet, over medium-low heat (sprayed with cooking spray) cook the wontons for 2-3 minutes a side until nice and brown.

Stir Fry Ingredients
Broccoli Slaw
Onion
Fresh Grated Ginger
Soy Sauce
Rice Vinegar
Sesame Oil
Sesame Seeds
Rice Noodles (Optional)


Cut onion into 1 inch pieces. Heat pan over medium heat (sprayed with cooking spray) and start to saute the onion.


Add the slaw, grated ginger and season with soy sauce, rice vinegar, and sesame oil. Cook until veggies are tender yet crisp.


I added a 1/3 of a cup of a frozen veggie medley I had to the mix to make it more lively. 


If using rice noodles, cook in boiling water for 2-3 minutes until softened and add to stir fry. You can also through in some cooked rice instead of the noodles. 


 Plate the stir fry and wontons and top with sesame seeds. The seeds are optional but since they pack a huge nutritional punch I always add them.


Viola! Dinner is served! 
You can dip the pot stickers in a spicy chili sauce for some added heat.

Sundried Tomato & Pesto Pasta

I often make pasta to send in DH's work lunch. Here's a quick recipe that turned out tasty.

Ingredients

1/2 box of Penne pasta
Hand full of sun dried tomatoes
1/4 c. olive oil
2 tbs. Parmesan cheese
1/3 cup of pesto


  1. Cook pasta according to package direction but remove from heat and drain 1-2 minutes early. (DH reheats his meal so this helps to avoid soggy noodles)
  2. In a sauce pan over medium heat, re-hydrate tomatoes in 1/4 c. olive oil.
  3. Add pesto to tomatoes and olive oil.
  4. While pasta is cooking, scoop out about 1/2-3/4 cup of the starchy pasta water.
  5. Pour water in with pesto, add Parmesan cheese and cook until thickening into a sauce. Just takes a minute.
  6. Toss with cooked pasta. 
This made 2 large servings.

Tuesday, May 21, 2013

Grilled Pizza Continued

We usually have a pizza on the weekend. It's our family's compromise that we get pizza but we make it healthier then delivery. We decided to grill pizza this weekend.

DH took one, whole-wheat pizza dough from Trader Joe's and divided it into 3 mini pizzas. We grilled each side of the dough on the grill pan then added the toppings and baked them until cheese was melted. It took about 10 minutes at 400 degrees in the oven.

Here are the  newest creations.

Traditional pizza: Marinara, turkey pepperoni, black olives and mozzarella cheese


Greek Style: Brushed with olive oil, chiffonade basil, red onions, kalamata olives, artichokes, feta and mozzarella cheese


Forgot  What I Was Doing: Pesto,artichokes, red pepper, basil, sun dried tomatoes