Wednesday, March 23, 2011

Day 120: Veggie Burgers & Sweet Potato Fries

Veggie burgers topped with sauteed onions and cheddar cheese.
Sweet Potato Oven Fries with Avocado Dip
Served with a salad of Spring Mix, grated carrots and chopped celery.

I used this recipe for the fries

and the dip - except I cut the mayonaise from 1/3 c to 1 TBS (and I use Vegenaise - 1/2 the fat, no eggs) and I used 1 TBS of  low fat sour cream instead of 1/3 c cream cheese.
The dip absolutely lifted the fries (and the burgers) to another level - but we all agreed that next time we would try leaving out the sour cream and the mayonnaise.

Sunday, March 20, 2011

Day 117: Polenta and Vegetables

Needed something for dinner quick after a busy day celebrating Purim and shopping with S. Looked in the cupboards and found polenta - so we made this. It was instant polenta, which I have seen disparaged on other sites, but for a quick, comforting, filling, and tasty meal, it can't be beat.

Here's what we did. Cut and onion in half and then into thin slices, minced a clove of garlic, and put them in a pan with a little olive oil to cook for a bit. Rinsed a package of baby spinach leaves and took the bag of broccoli florets that I froze last Saturday - before we left for South Carolina - out of the freezer. When the onions were soft and starting to brown, threw in the spinach and let it start to wilt, then the broccoli and let that heat through. Meanwhile, quartered about 6 Calamata olives, then threw them in with the vegetables.

Made the polenta according to the package directions, then added 1 tablespoon of butter, about 1/2 cup Parmesan cheese and a couple of tablespoons of chopped sun-dried tomatoes.

Split the polenta among four plates

Topped the polenta with the vegetables, then threw some cubed fresh mozzarella on top - Voila - dinner

We had this with a quick chick pea salad made from a can of chick peas, 3 stalks of celery chopped and 2 carrots chopped, mixed with some Newman's Own Light Balsamic dressing.

Thursday, March 17, 2011

Day 112: Kale Colcannon and White Beans with Onions

I wanted to make something for St. Patrick's Day, and Corned beef is not an option, so I made Colcannon. Lots of Colcannon recipes use cabbage, but I prefer Kale and there happened to be some lovely looking Kale at the grocery store, so I made it with Kale. Since we don't eat corned beef, and D. asked, "Where is the protein?" I made some white beans with onions, garlic, and a splash of white wine vinegar to go along with the potatoes and kale. Our second course was Kerry Gold cheddar cheese with apples and some Irish Soda Bread.

I boiled and mashed some Idaho potatoes with butter, salt, pepper and soy milk. I chopped up a bunch of kale and cooked it in a heavy fry pan with some water and salt & pepper. then I mixed the two together. for the beans, I chopped a yellow onion and a couple of cloves of garlic, sauteed them in a little olive oil, then mixed with the beans, some salt and pepper and a splash of white wine vinegar.

Wednesday, March 16, 2011

Day 111: South Carolina Trip Day 4: We make it home without going hungry due to our dietary choices

Lunch: Chipoltle - 2 very very large Burritos, 1 salad with black beans, veggies, cheese, & salsa, and 1 kids meal cheese quesidilla.

Dinner back at home - see Ziti with Ricotta cheese post

Day 110: South Carolina Trip Day 3: Vegetarians on the road

Lunch: leftovers from Day 2.

Dinner: Wildflour Market & Bakery, Roanoke, Virginia

Found this place on line and used the GPS to get us there from the FABULOUS hotel we stayed at called Cambria Suites.

I had a quesidilla with avocado, cheese and tomato, L/ had the mushroom lasagna, D. had a millet burger - which he said was outstanding. S. had a Greek salad - and some of my quesidilla. We all had cake for dessert - it was D's birthday. Everything was tasty but not outstanding - with the possible exception of the millet burger which D. thought was well done in all respects, including the garnishes and the bread it was served on. The cake was very very very good.

Day 109: South Carolina Day 2 - proving that vegetarians can eat well on the road!

South Carolina Trip Day 2:

Mediterranean Tea Room

I had 

  • Tofu Marsala

    Pan-fried tofu with portobello & onions deglazed with sweet marsala
    This was served with perfectly cooked asparagus that seemed very fresh and the best mashed potatoes I have had in a very long time. The tofu was perfect, the sauce was  fabulous. The portobella mushroom slices were also good, according to S. who ate them because I am not fond of mushrooms.

    I want to find a recipe for tofu marsala!

Day 108: South Carolina Trip Day 1

South Carolina Trip Day 1:
Lunch on the road. I had some zucchini and red onion I didn't want to leave in the refrigerator to rot (I blanched a head of broccoli and some leftover cauliflower and threw them in the freezer) so I pulled out the George Foreman Grill. I cut the zucchini in half and sliced them thickly lengthwise, tossed the slices with olive oil, salt & pepper and grilled them on the Foreman grill till they had grill marks and were tender. I sliced the red onion thickly and did the same with that. I had some leftover fresh mozzarella from the spinach pizza and some pita bread in the freezer. I tossed the veggies with some balsamic vinegar and put them in a plastic container, sliced the cheese and wrapped it separately and kept the pita in its own bag. When we stopped in North Carolina (where it was WARM enough to picnic!), we put everything together to make some lovely sandwiches. We had a spinach salad too - because there was also spinach in the fridge before we left.
Dinner: Panera Bread. I had my favorite (though not the lowest calorie option), the mozzarella and tomato Pannini and Vegetarian Creamy Tomato Soup. Yum.

Day 107: Ziti with Ricotta Cheese

I started with this recipe and left out the bacon:
and I didn't have a red onion - so I used a yellow one
and I didn't have any plum tomatoes - so I used a can of diced tomatoes instead
I chopped the onion and cooled it in a little olive oil, then added the diced tomatoes and a little tomatoe paste from a tube. I let that cook down, as recommended, until it was pretty thick.

I cooked the pasta while the sauce was thickening up. Mixed the pasta with some grated Parmesan and the ricotta and stirred it all together, then added the pasta and mixed.

Day 106:Pizza with Spinach, Fresh Ricotta & Fresh Mozerella

I picked up some fresh pizza dough at Trader Joe's. 
Sauteed some onions and garlic in olive oil.
Added 4 cups or so of baby spinach and let that wilt.
rolled out the dough
spread some blobs of fresh ricotta cheese (also from TJ's) across the crust
topped that with the spinach/onion mixture
Threw on some chopped sun dried tomatoes and quartered Calamata olives
topped that with some fresh mozzarella cheese
Cooked at 450 F until the cheese was melted and the crust was browning - about 8-10 minutes I think.

Day 105: Black Beans, Spinach, Tomatoes & Onions over Polenta

This was a dinner from the cupboard. We had a roll of packaged polenta on hand, as well as some canned black beans and canned tomatoes. We almost always have onions on hand and usually fresh baby spinach - so I made all that into a quick supper.
Sauteed the onions with some garlic in a little oil (isn't that how every supper recipe begins?).Added the tomatoes and spinach - cooked down the spinach, then added the black beans and a little chili powder.
I sliced the polenta and browned it in a littl olive oil. Then placed it on a platter and topped it with some grated cheddar cheese (about 1 cup) - you could also use pepper jack, or muenster.
Then topped the polenta and cheese with the bean and vegetable mixture

We had this with a salad of Romaine, red onions, red grapes, and pecans.

Day 104: Ziti, Broccolli, Chick Peas & Feta

Quick supper
1/2 lb Ziti cooked as per package directions.
2 stalks broccoli, cut into florets, steamed 3 minutes
1 can chic peas, rinsed and drained
1 cup crumbled feta cheese
6-8 sun dried tomato halves, sliced thinly
A handful of Calamata olives, quartered
Mix everything together with the hot pasta and some pasta water over low heat until heated through.

Day 103: Pasta with Cauliflower, White Beans & Ricotta

I started with this recipe.

I had never roasted chic peas before, but it worked out fine. Roasted the chic peas with the cauliflower and some olive oil (I cut the oil to 2 tblsp ) at 450 about 25 minutes - stirring several times - until the cauliflower was browned. Baked the bread cubes on a separate baking sheet for 5 minutes at the same temperature. I cooked the shells in boiling water and when they were done, mixed them with the roasted cauliflower and chic peas, some pasta water, and about 1/4 cup chopped fresh parsley (fresh parsley gives such a wonderful flavor). I set out the croutons, grated Parmesan cheese and ricotta and let everyone top their own pasta. This was wonderful - I will certainly make this dish again.

Day 102: Soft Tacos with Black Beans and Spinach

Fresh vegetables on hand were spinach and zucchini. so I sliced an onion, diced a clove of garlic and started that in some olive oil, then added the zucchini, when they were getting soft and beginning to brown added the spinach and cooked until it was wilted, then threw in a can of rinsed and drained black beans. a dash of cumin and a dash of coriander, some salt & pepper and let that cook until everything was heated through.

I warmed some flour tortillas in the microwave, grated some cheddar cheese and set out some salsa.
Everyone made their own soft tacos.