Ingeredients:
2 tablespoon Olive Oil
2 scallions, minced
3 cups baby spinach
1/4 teaspoon red pepper flakes
2 cups veggie broth
1 1/2 cups couscous
6 Kalamata olives, minced
2 tablespoon pine nuts
Salt to taste
Directions:
Heat oil in a large skillet. Add scallions and spinach and cook until spinach is wilted. Add red pepper flakes and broth and heat to a boil. Once boiling, add couscous, cover and remove from heat. Let sit for 5 minutes. Take cover off and quickly give couscous a mix to combine everything. Add olives, pine nuts and salt and mix again.
Friday, January 22, 2010
Wednesday, January 20, 2010
Garlic, Mushroom and Artichoke
Ingredients:
1 Can Artichoke Hearts, quartered
1 Package Mushroom, quartered
1 Tablespoon Oregano
1 Teaspoon Basil
8 Each Garlic, grated
1 Package frozen spinach
1/4 Cup Red Wine Vinegar, more or less
1/8 Cup Oil, more or less
Lemon Juice, to taste
Directions:
1. Quarter the Artichoke Hearts and place in bowl with lid available.
2. Make Mushrooms bite-sized. a normal pack will probably be quartered.
3. Add all other ingredients using about twice the amount of vinegar as you do oil. Use enough liquid so that it will be just barely wet. The mushrooms will suck up the liquid.
4. Let set (covered) for at least 4 hours stirring occasionally
1 Can Artichoke Hearts, quartered
1 Package Mushroom, quartered
1 Tablespoon Oregano
1 Teaspoon Basil
8 Each Garlic, grated
1 Package frozen spinach
1/4 Cup Red Wine Vinegar, more or less
1/8 Cup Oil, more or less
Lemon Juice, to taste
Directions:
1. Quarter the Artichoke Hearts and place in bowl with lid available.
2. Make Mushrooms bite-sized. a normal pack will probably be quartered.
3. Add all other ingredients using about twice the amount of vinegar as you do oil. Use enough liquid so that it will be just barely wet. The mushrooms will suck up the liquid.
4. Let set (covered) for at least 4 hours stirring occasionally
Tuesday, January 19, 2010
Brown Rice and veggies
Ingredients
1 1/3 cups instant brown rice
1 tablespoon Olive Oil, divided
1 1/2 cups chopped fresh mushrooms
1 1/4 cups finely chopped celery
1/4 cup finely chopped onion
1 1/4 cups hot water
1/3 cup chopped pecans
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
Directions
1.In a nonstick skillet, saute rice in half of the oil until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining oil until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme.
2.Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving
1 1/3 cups instant brown rice
1 tablespoon Olive Oil, divided
1 1/2 cups chopped fresh mushrooms
1 1/4 cups finely chopped celery
1/4 cup finely chopped onion
1 1/4 cups hot water
1/3 cup chopped pecans
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
Directions
1.In a nonstick skillet, saute rice in half of the oil until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining oil until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme.
2.Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving
Brown Rice and veggies
Ingredients
1 1/3 cups instant brown rice
1 tablespoon Olive Oil, divided
1 1/2 cups chopped fresh mushrooms
1 1/4 cups finely chopped celery
1/4 cup finely chopped onion
1 1/4 cups hot water
1/3 cup chopped pecans
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
Directions
1.In a nonstick skillet, saute rice in half of the oil until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining oil until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme.
2.Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving
1 1/3 cups instant brown rice
1 tablespoon Olive Oil, divided
1 1/2 cups chopped fresh mushrooms
1 1/4 cups finely chopped celery
1/4 cup finely chopped onion
1 1/4 cups hot water
1/3 cup chopped pecans
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
Directions
1.In a nonstick skillet, saute rice in half of the oil until golden brown; transfer to a large bowl. In the same skillet, saute the mushrooms, celery and onion in remaining oil until tender; add to rice. Stir in the water, pecans, salt, marjoram, pepper, sage and thyme.
2.Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving
Monday, January 18, 2010
Grilled Asparagus Salad
Ingredients
1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1 tablespoon seasoned slivered almonds
Directions
1.Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
2.Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
3.In a large bowl, combine the spinach, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1 tablespoon seasoned slivered almonds
Directions
1.Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
2.Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
3.In a large bowl, combine the spinach, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
Sunday, January 17, 2010
Beet-Apple-Walnut Salad
2 beets, peeled and shredded
1/2 cup walnuts
2 apples, peeled and sliced very thin
2 medium heads romaine or other dark-leaf lettuce
2 oz. raw cashews or raw cashew butter
1/4 cup unsweetened soy milk
1/2 cup unsweetened applesauce
1/4 cup dried currants or raisins
Slice lettuce into small shredded pieces and mix in bowl with beets, apples, and walnuts. Blend cashews with soy milk and applesauce to make the dressing, or use raw cashew butter and mix until smooth. Mix currants into the dressing and pour over the top of the salad.
Disclaimer: I did not try this one. It did sound interesting however. (If you opt for cashew butter make sure the only ingredients are cashews and salt and maybe oil)
1/2 cup walnuts
2 apples, peeled and sliced very thin
2 medium heads romaine or other dark-leaf lettuce
2 oz. raw cashews or raw cashew butter
1/4 cup unsweetened soy milk
1/2 cup unsweetened applesauce
1/4 cup dried currants or raisins
Slice lettuce into small shredded pieces and mix in bowl with beets, apples, and walnuts. Blend cashews with soy milk and applesauce to make the dressing, or use raw cashew butter and mix until smooth. Mix currants into the dressing and pour over the top of the salad.
Disclaimer: I did not try this one. It did sound interesting however. (If you opt for cashew butter make sure the only ingredients are cashews and salt and maybe oil)
Saturday, January 16, 2010
Yummy Vegan Couscous
Ingredients
1 cup vegetable broth
1 cup uncooked couscous
1 (15 ounce) can garbanzo beans, drained
2 roma (plum) tomatoes, thinly sliced
1 cucumber, peeled and sliced
1/4 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1/4 teaspoon lemon or lime juice
garlic powder to taste
salt and pepper to taste
Basil and Oregano to taste
Directions
1.Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
2.In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.
1 cup vegetable broth
1 cup uncooked couscous
1 (15 ounce) can garbanzo beans, drained
2 roma (plum) tomatoes, thinly sliced
1 cucumber, peeled and sliced
1/4 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1/4 teaspoon lemon or lime juice
garlic powder to taste
salt and pepper to taste
Basil and Oregano to taste
Directions
1.Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
2.In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.
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