Tuesday, March 22, 2016
This amazing quinoa dish was prepared by my oldest daughter for the families dinner tonight. It was wonderful! You cannot see the fresh lime juice or the cilantro, but it was amazing. Just quinoa, vegetable broth, black beans, frozen corn kernels, salt, and at the very end stir in lime juice and cilantro to taste. She added diced avocado to hers and said it was amazing!
Saturday, March 19, 2016
2 cans diced tomatoes, do not drain
1 yellow onion, diced
1 rounded teaspoon diced garlic
1 vegetable bullion cube
1/2 teaspoon black pepper
1/2 teaspoon smokey paprika
1/2 teaspoon liquid smoke
2 large bay leaves
Heat a cast iron pan as hot as possible. Saute the onions without any liquid in the pan until you see a few black spots on the onions, then turn the heat down to medium and cook for about 3 more minutes. Transfer to a small pot and add the tomatoes and liquid from them. Add the rest of the ingredients, stir, then simmer for half an hour. Check every few minutes, give it a stir, and add small amounts of water if needed. You want to have some sauce to go with the tomatoes and onions. After 30 minutes, taste and add salt if needed. Serve over hot pasta.
My children used to love this dish because it had bacon in it. I was very pleased to hear them tell me that they could not believe there was no bacon in it and it tasted just as good! I tried fixing this without meat a couple of years ago, but did not think it was as good as the original then. I am improving in my use of spices and getting better results than I did in the past. Give this one a try, your carnivore guests should like it.
Monday, March 14, 2016
They have navy beans, old-fashioned oats, brown rice, and a bunch of spices. Even my pickiest teenager likes these! I have mine with dijon mustard, lots of it. This cookbook is definitely a winner! I met Mrs. Esselstyn a few years ago at a potluck hosted by her son, Rip, at Whole Foods in Austin, Texas. She brought an appetizer that I just loved--half of a boiled baby potato with a swirl of homemade hummus on top. I liked it enough that I wanted to get this cookbook; I am glad that I did.
Monday, September 28, 2015
Saturday, September 12, 2015
Wednesday, June 10, 2015
I was in the mall a couple of years ago and found a Peruvian restaurant that was serving oil and meat-free carapulcra. I suspect that the meat was simply pulled out for my serving....but, I tried making it today. I am fortunate to be able to do my shopping in a fairly large city, Austin, and was able to find the ingredients at a grocery store called Fiesta. Here it is:
1 15oz package of papa seca (freeze-dried potato chunks)
5 cups vegetable broth
2 T. minced garlic
1 chopped onion
1 T. cocoa powder
1/2 t. cumin powder
2 T. Aji Panca
3 T. Aji Amarillo
1/4 cup apple cider vinegar
1 T. fat-free peanut butter powder
I soaked the papa seca in cold water for 2 hours. Then drained the potatoes, added everything else except for the peanut butter powder. I stirred it, heated until warm and bubbly, sprinkled the peanut butter powder on, and served with a side of steamed rice. The restaurant used white rice, I used brown. Many of the recipes I found online called for 1 cup of dry white wine, I left that out and increased the broth by 1 cup. The Aji Panca is a mild but very flavorful red chili paste. The Aji Amarillo is a medium and extremely flavorful yellow chili paste. The recipes I found were saying to blend the chilies with oil to make the paste, but the paste I ended up finding at Fiesta only has the chilies in it. I was prepared to buy the chili and make the paste myself. The yellow chili has a very unique flavor and I think it would be worth finding it when you make this. I looked online and it is very easy to find it at Amazon, among other places. The original recipes called for toasted finely chopped peanuts, but I didn't want the added fat, thus the peanut butter powder.