Thursday, March 19, 2009
1 can coconut milk (O organics is the creamiest)
250 g of macaroni (whole wheat)
3 cloves garlic - chopped
1/2 an onion
dash garlic salt
1 cup lentils
1 tsp of tomato paste or better yet, tandoori curry paste
1 tsp miso paste
Cook macaroni and lentils and onions together with a bit less water than macaroni requires. Cook until macaroni is soft and lentils are thick and water is greatly reduced.
Add coconut milk, garlic, garlic salt, miso paste and tomato paste/tandoori paste and cook for about 3 min more -- stirring often so it doesn't burn
My kids love this and look, I've sneaked in lentils and whole wheat.
1 pack zarusoba noodles -- these are soft buckwheat noodles available at T&Ts or any Japanese store
2 tblspoons toasted sesame seeds (japanese store -- black ones available!)
2 slivered green onions
Soy sauce to taste
Flax oil to taste
Place slivered green onions in large serving dish
Boil Soba noodles according to package instructions -- do not over cook probably about 5 min
Drain noodles and put hot noodles right on top of slivered green onions thereby cooking them
Add about 2 tblspoons flax oil and 1 tblspoon of Soysauce
Sprinkle sesame seeds over everything
Optional extras: julienned bok choy, julienned cabbage -- even fish cake if it's not lent
1 can coconut milk
about 4 cups of instant mashed potatoes
4 cups water
half an onion - diced
about 10 or 12 mushrooms - sliced
1 clove garlic - chopped
2 tblspoons of miso paste
optional veg bullion cube
1 tblspoon of olive oil
Boil 4 cups of water in a pot and dissolve miso paste and bullion cube
Place raw mushrooms, onions and garlic in a glass baking dish
Pour miso/bullion soup in baking dish
Pour instant mashed potatoes in baking dish on top of it all
Pour can of coconut milk on top of mashed potatoes
Mix gently -- if necessary, add more mashed potato flakes until consistency like thick yogurt
Cover baking dish with filo pastry sheets
Brush pastry sheets with olive oil
Bake dish 400 F for 30 minutes
Wednesday, March 18, 2009
Pasta sauce or salsa
Veggies (steamed or sauteed)
Whole whgeat tortillas
* Cook lots of beans. They're time consuming and extras can always be made into patties, soups etc.
Preparing the beans:
Pour desired amount of beans into a ceramic or glass bowl. Do NOT use stainless steel. Cover with water, pous 2 to 3 extra inches. Add 2-3 tsp whey, apple cider vinegar, or lemon juice. Stir and place in a warm place (i.e. the oven with the light on) vor 5 to 7 hours. Do not leave for more than 3. Rinse well. Place a pot with the same volume of water and bring to a boil with the lid off. When it boils, skim off any foam that forms. Cover and let simmer until cooked. The time will vary depending on how long the beans were soaked, but should be 1.5 to 3 hours. When the beans give easily when squished between your fingers, they're done. Rinse again.
Depending on taste and strictness, there are many ways to do this. The beans may be used as is, with a liuttle extra salt and spice (cumin, chili powder, garlic, etc) added, or they could be fried in butter or oil.
*Warning: if you decide to fry the beans, be aware that this method requires a lot of oil. If you try to skimp, they'll just get dry.* Warm tortillas in a pan with a little oil, or in the oven without oil. Heating them makes them more pliable, and therefor easier to rolle. Add toppings of choice. Be creative! Fold in one edge to cover toppings, turn in sides, then finish rolling.
Zucchini, bell peppers, carrots, bean sprouts, eggplant or....
For kids/those not fasting:
Add some grated cheese to burrito and/or sour cream for dipping.
Note: These freeze well for lunches. To freeze, place one burrito on tin foil, and roll as if you are rolling a burrito. Place all burritos in a plastic bag to prevent freezer burn.
2 cloves garlic, minced
2 cups chopped parsley
1/2 tsp sea salt
2 tbsp lemon juice
2/3 cup filtered water
1/2 cup sesame butter (tahini)
Sesame butter is also called raw tahini and is the base for this dressing. This is the sauce you traditionally would find in Lebanese food like falafel.
Whiz garlic, parsley, salt and lemon juice in a blender or food processor. Add water and sesame butter. Run until smooth, scraping the sides down once or twice
6 cups basmati rice
1 batch Tahini sauce (see below)
1 batch Hummus (I add a couple of scoops per dish)
1 small red onion, diced
1/2 cucumber, diced
2 tsp chili powder
2 tsp Mixed dry herbs (see below)
1 bunch parsley, chopped
1. Put 1 1/2 cups of cooked rice in a large bowl, drizzle 2 tablespoons of Tahini sausce over the rice, put 2 tablespoons of hummus in the middle
2. Toss the diced tomato, onion and cucumber together and place on top of hummus
3. Sprinkle the chili powder and mixed dry herbs over top
4. Garnish with chopped parsley. Repeat for each serving
1 lb (454 g) linguine pasta
1/4 cup (50 mL) olive oil
3 cloves garlic, finely chopped
1/4 cup (50 mL) bread crumbs
1/2 tsp (2 mL) chili flakes
1 can (142 g) BABY YELLOW CLAMS, undrained ( I usually get Clover Leaf Products)
1 can (106 g) MEDIUM SHRIMP, drained
1 can (133 g) PACIFIC OYSTERS, drained
1/4 cup (50 mL) finely chopped sage
1/2 cup (125 mL) white wine (or pasta water during lent)
coarsely chopped parsley
cracked black pepper
additional bread crumbs
Cook the pasta in a large pot of boiling water until al dente. Drain and keep warm.
-110 ml Oil (Olive oil outside Lent)
- 2 or 3 cloves garlic
- 1 onion (during lent)
- 4 fillets anchovies (outside Lent)
- 2 cans clam (10 oz or 142g)
- 500 g Linguini
- 1 cup fresh parsley
- Put in a large sauce pan the anchovies & 2/3 of oil. Cook at medium heat until anchovies are totally melted. Add clams and juice. Cook at medium head, stirring occasionnaly for 30 to 45 mns. Add garlic which has been thoroughly crushed and kept in the rest of the olive oil and cook 5 more mins. Add parsley finely cut at the end.
- Put in a large sauce pan 2 garlic cloves and an onion & 2/3 of oil till the onions are yellow. Add clams and juice. Cook at medium head, stirring occasionnaly for 30 to 45 mns. Add the remaining garlic clove which has been thoroughly crushed and kept in the rest of the olive oil and cook 5 more mins. Add parsley finely cut at the end.
1 can red kidney beans
1(large) can of tomatoes
some rice (put in however much you want)
various vegetables such as onions, peppers, other kinds of beans and peas
(note: there is no ketchup in this recipe. also, when lent is over, this recipe is really good with grated cheese on top.)
Preheat oven to 350 F.
Cook rice in boiling water.
While rice is cooking, combine legumes and onion (chopped, of course), in a frying pan to lightly brown.
Once rice is puffy, add beans and tomatoes.
Combine browned legumes, spices, and let steep for a few minutes on medium heat.
Once you are satisfied with the amount of steeping, stick it in a casserole dish and pop it in the oven for about ten minutes. (This is usually where you'd add the cheese and olives on top, but considering the season, that will have to wait.)
Take out, and enjoy!
This is also a really good one for those of us who are busy and like quick meals. Make enough for a week, and put it in the fridge. Good for lunches and take away meals.
Time: 30 min
1 cup almonds, ground (this is NOT the same as 1 cup ground almonds)
1 cup rolled oats, ground (ditto above)
1 cup whole wheat flour
1/4 tsp cinnamon or other spice
pinch of salt
1/2 cup maple syrup
1/2 cup vegetable oil
4 oz. rasberry jam or puree
Grind almonds to a coarse nut flour using ablender, food processor, or coffee grinder.
Buzz the oats into coarse flour. Combine dry ingredients in a bowl. Mix until well coated. Form walnut sized balls and place on an oiled cookie sheet. Press thumb gently in center, creating space for filling. Fill each cookie with 1/2 tsp jam. Bake at 350 F for 10 to 15 minutes or until golden brown.