Sopa de French Onion

Ingredients
1/4 cup oil
3 onions, thinly sliced
1 teaspoon molasses or honey
1 tablespoon all-purpose wheat flour
2 1/2 cups water
1/2 cup cooking wine
2 (10.5 ounce) cans condensed beef broth - i use a bouillion cube instead
1 French baguette - i use high fiber bread
8 ounces sliced Swiss cheese - optional, of course

Directions
heat oil 4 quart saucepan. Stir in molasses or honey. Cook onions over medium heat for 10 minutes, or until golden brown.

Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.

Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.

Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

serves 4

this was taken from allrecipes.com, here, though i altered it a bit.

4 high fives (out of five)

RBR with andouille - ooowee!

we nicked this from here after a quick web search. Gosta. Gostu.

Ingredients:
1 pound dried red beans
1 1/2 pounds smoked sausage cut into chunks (we use andouille of course)
1 ham hock or ham bone (whatever)
1 cup chopped onion
1 clove garlic minced
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 teaspoon sage
1/8 teaspoon cayenne pepper
salt to taste
freshly cooked white rice (or brown rice if you care about nutrients)

Preparation:
Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage, and cayenne. Bring to boil over medium high heat.

Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes.Serve over hot rice.Serves 6.

where are all the seasonal recipe blogs?

to be clear - its easy to search for recipes and i get both good and bad online - from sites dedicated to recipes to blogs. but im having trouble finding that perfect site where i can find recipes based on seasonal, local, fresh food while leaving out all the processed shizzle.

i mean no more canned stuff or produce that comes from far away. like right now - i need squash recipes and i need okra recipes and i really really needed turnip recipes like last week.

im trying to be positive.

banana milk which i invented

i tried to make rice milk the other day and it was not good. so today i was making a sweet potato pancake (dont get excited its processed like a mother) and wanted to use some kind of milk instead of the water it called for.

so i put half a banana in the blender - boom. then i added some water - boom. banana milk. and the pancake rocked my socks off.

i made some more tonight for the sweet sweet couscous. delish.

remember who invented it - me.

a vegan experiment

so i am trying to go vegan. so far ive been doing it two weeks or so. im not gonna go crazy but slowly ease on in. it just seems like the right thing. ill talk about it more on my gym blog.

sweet sweet couscous

i was looking at grains at the local grocery and decided on some golden organic couscous. i dont think ive ever had couscous before but a friend was eating it the other day and i thought what the hell.

tonight i tried it with a recipe from bobs red mill. here it is:

This dish is of grain consistency and is best served with additional soy milk.

INGREDIENTS:
3 cups Soy Milk (guess what i used banana milk, which i invented)
3 Tb Almond Butter *
1/2 cup Raisins (Unsulfured) ( i used organic currants because they were cheaper)
1/4 tsp Sea Salt
2/3 cup Golden Couscous
1/2 cup Almonds (Sliced)

Bring soy milk, nut butter, and raisins to a boil. Add remaining ingredients and return to a gentle boil for 1 minute. Remove from heat, cover, and let stand 10 minutes.

*Cashew or peanut butter can replace almond butter.Makes 10 servings.

NUTRITIONAL INFORMATION
Servings Size: 1 serving (102g)
Calories 160, Calories from Fat 60, Total Fat 7g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 50mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 5g and Protein 6g.

Rating: five high fives (out of five)

eatin diffrent

bekah had another great idea the other day.

feeling a need to look more closely at what we were putting into our bodies after we read something my brother showed us (basically it said it's more important to eat food that hasn't been processed than anything else) and inspired by the book Plenty, we started shopping for locally produced food. This blog's recipes will from now on reflect that.

pizza crust recipe

so even though pizza isn't the best thing to eat (what with the amount of bread and cheese therein) we can't seem to shake it. the next best thing, then, is to make it at home. we've been trying different recipes - the last one went way wrong - and this one seems just right. we used wheat flour and it even works for calzones.

Oven 400 Degrees
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2/3 cup water
1 tbsp cooking oil

Preheat oven to 400 degrees.
Prepare pizza pan by spraying with non-stick cooking spray.
Combine dry ingredients in mixing bowl.
Add liquids and stir to incorporate dry ingredients.
Knead dough by hand 6-8 times on a lightly floured surface.
Roll dough thinly.
Place rolled dough onto prepared pizza pan, add favorite sauce and toppings.
Bake at 400 degrees for 18-20 minutes, depending on crust thickness.

i stole this from www.easypizzacrusts.com.

Mexican Taco Stew

Here.

a delish jambalaya

from whole foods - but we have changed it up a bit to be more locally flavorful

Ingredients:
2 tablespoons olive oil
1 cup diced onion
1/2 cup thinly sliced celery
1/2 cup diced carrots
Salt and pepper, to taste
1 (12-ounce) package andouille sausage, sliced in 1-inch pieces
1 cup Louisiana rice
2 or 3 creole tomatoes
1/8 cup hto peppers (or more if you please)
1 cup low-sodium chicken broth
1 pound (16-20 count) fresh raw shrimp, peeled and deveined

Method:
1) Heat oil in 4-quart pan over medium heat. Add onion, celery, carrots; season with salt and pepper. Cover; cook 5 minutes, stirring occasionally.

2) Add sausage; cook 2 minutes.

3) Add rice, tomatoes, broth and shrimp; stir to evenly distribute. Cover; cook 5 minutes.

4) Adjust seasoning with salt and pepper as desired. Serve immediately.


Comments:
we found this when we were getting tired of the boxed jamby, though we do believe still that Mam Papaul's mix is pretty darn good

Rating:
Five high fives (out of five)

Italian Soup in a Flash (Minestrone with crazy fun pasta)

Courtesy of wholefoodsmarket.com.

Ingredients:

• 2 cups dry pasta, shapes or noodles (broken if long pasta)
• 4 cups vegetable broth
• 1 can beans, kidney or great northern
• 1 (14.5 ounce) can diced tomatoes, roasted or with Italian seasoning
• dried Italian seasonings (basil, oregano, etc.)
• black pepper
• 4 ounces fresh or frozen spinach (about 4 cups fresh)
• veggies of your choosing
• ground meats

Steps:

1) Cook pasta according to package directions. Drain and set aside.

2) While pasta cooks, pour the broth into a medium-large saucepan and gently heat to a boil over a medium-high flame. When broth is boiling, add entire can of beans, liquid included. Then add canned tomatoes. Sprinkle with Italian seasonings and black pepper. Bring to a simmer.  Add veggies and meats.

3) Just before serving, add the spinach and heat until it is bright green.

4) Place pasta, about 1 cup per serving, in soup bowls. Ladle tomato bean soup on top and serve.

Comments: It's just good.

Rating: 5 high fives (out of 5)

Baked Pasta with Sausage, Tomatoes and Cheese

Courtesy of Cooking Light Magazine (Dec. 07, pg. 205)

Ingedients:
1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14.5 ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Steps:
1) Preheat oven to 350 degrees

2) Cook pasta according to package directions, omitting salt and fat. Drain pasta; set aside.

3) REmove casing from sausage. Cook sausage, onion, and garlic in a large nonsitck skillet over medium heat until sausage is browned, stirring to crumble. Add tomato paste, salt, black pepper, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

4) Combine cooked pasta, sausage mixture, and basil. Place half of te pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350 degrees for 25 minutes or until bubbly.

Makes 8 servings (serving size: 1 1/2 cups).

Comments: This makes a whole lot. Yummy and perfect for Italian night. Can also use turkey sausage.

Rating:
5 high fives (out of 5)

Sirloin and Vegetable Stir-Fry

Courtesy of Cooking Light Magazine (Dec. 07, pg. 272)

Ingedients:

1/2 teaspoon salt

1/2 teaspoon five-spice powder

1/4 teaspoon freshly ground black pepper

1 (1-lb) sirloin steak, trimmed and thinly sliced

2 teaspoons cornstarch

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper

3/4 cup fat-free, less sodium beef broth

2 tablespoons low-sodium soy sauce

2 teaspoonns canols oil

1 cup (1/4 inch thick) diagonally cut slices carrot

1 cup broccoli florets

1 1/2 cups snow peas, trimmed

3 cups hot cooked rice

*we added 1 cup of water chestnuts and 1 cup of sliced mushrooms

Steps:

• Combine first 3 ingredients in a bowl, stirring well; sprinkle evenly over steak. Combine cornstarch, sugar, and red pepper in a medium bowl, stirring well with a whisk. Stir in broth and soy sauce.
• Heat oil in a large nonstick skillet (or wok, right? that's what we used) over medium-high heat (and then it gets real fun). Add carrot to pan; stir-fry 2 minutes. Add steak and broccoli (we threw in the water chesnuts and mushrooms here, too); stir-fry 1 minute. Stir in both mixture; cook 1 minute, stirring constantly. Add snow peas; cook 30 seconds or until desired degree of doneness. Serve with rice (or quinoa).

Makes 4 servings (serving size: 1 1/2 cups beef mixture and 3/4 cup rice).

Comments: This was our second time and dang we are so proud. Next time we'll see how it does with chicken.

Rating:

5 high fives (out of 5)

The Adams Street Sandwich

About:

Ever have a bad night? Feel like eating when you wake up? This sandwich is the solution to your problems! Last Wednesday was a pretty bad night for me, and when I am upset I like to eat out. The first thing I thought about for breakfast was the Freret Street Sandwich at Freret Street Cafe. Bread, sausage, eggs, cheese...yummmmm. Problem: I made a resolution not to eat out as much in 2008. One quick trip to Whole Foods Market later, I was being treated, by Travis, to the newly-created Adams Street Sandwich. This recipe is neither economical nor healthy, but it is special-occasion worthy and delicious.

Ingredients:

Shelton's Turkey Sausage Patties (6)

Michael Gagne's Robinhood Free Meetinghouse Cream Cheese Biscuits-Five Herb Parmesan (6)

Eggs

American Cheese slices

Steps:

1. Grease a baking pan. Cook the biscuits according to directions. Allow 30 minutes for cooking.


2. When the biscuits have about ten minutes left, start the sausages (grease the pan here, too). Cook according to directions, approximately 20 minutes, in an uncovered pan.


3. When the sausage patties are near finished, lay one slice of American Cheese on each patty. Cook until cheese is melted, about 30 seconds.


4. Cook eggs however you want. I like them omelet-style so they don't fall out of the sandwich.


5. When everything is done, slice the biscuit and put the goodies inside!


6. Enjoy! And feel better!

Comments: The only drawback with these sandwiches is the biscuits are small in diameter, making it hard to eat!

Rating: 4.5/5

Chicken Souvlaki

Courtesy of Cooking Light Magazine
(Dec. 07, pg. 296)


About:

"In Greece, souvlaki typically refers to skewers of grilled lamb. In America, chicken is more common, and it's often served in pita bread. Precooked chicken makes these sandwiches a snap to prepare. Serve with tabbouleh."

Ingredients:

1/2 cup (2 ounces) crumbled feta cheese
1/2 cup plain Greek-style yogurt
1 tbsp chopped fresh dill
1 tbsp extra virgin olive oil, divided
1-1/4 teaspoons bottled minced garlic, divided
1/2 tsp dried oregano
2 cups sliced roasted skinless, boneless chicken breast
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup chopped peeled cucumber
1/2 cup chopped plum tomato
1/4 cup thinly sliced red onion

Steps:

1. Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in small bowl, stirring well.


2. Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and saute for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated.


3. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.
   

Makes 4 servings (serving size 2 stuffed pita halves). Comment if you would like the nutrition info emailed to you.

Comments: We are impressed with how easy it was to make. The yogurt sauce was delicious, and makes me want to learn how to cook more Greek food. We did not have tabbouleh, but in the future we will definitely have a side dish planned.

Rating:
4 (out of 5)