Please forgive me... posted the sweet potato souffle yesterday and then time just went into superspeed and I lost track of it (until I was in bed and thought, should I go post our dinner recipe?) AND then, after I typed up the recipe at school today, the internet went down and I lost it all! So, here it is...
Lentil Salad
1/2 pound lentils
1 bay leaf
1 large tomato, diced
1/4 cup chopped parsley
3 Tbs. olive oil
juice of 1/2 a lemon
splash red wine vinegar
1 clove garlic minced
1/2 tsp. cumin
1/4 tsp. allspice
1/4 tsp. coriander
1/2 tsp. paprika
salt and pepper to taste
2 Tbs. tahini (optional)
Cover lentils in a pot with water and add bay leaf. Boil then simmer for 20 minutes until tender. Rinse in cold water and drain. Combine lentils with tomato and parsley. Mix oil, lemon juice, vinegar, garlic, and spices together. Pour dressing over lentils and coat evenly. Season with salt and pepper. Drizzle with tahini (use a little water with the tahini if it is too thick).
We really like the dressing on this. I added a cucumber and was feeling in the mood for shrimp so I sauteed shrimp in olive oil, lemon juice, and garlic. DH did not like the lentils. He felt like he was eating a bowl of lentils. His suggestion is to not use lentils at all and to make this a pasta salad and maybe add a can of rinsed/drained garbanzo beans. He did say to keep the shrimp in it.
Wednesday, November 25, 2009
Tuesday, November 24, 2009
Sweet Potato Souffle
For Thanksgiving... this is a family favorite. It is not lenten:) It is easy to make gluten free.
Sweet Potato Souffle
3 c. mashed sweet potatoes (about 4 medium potatoes)
3 eggs
1/4 c. milk
1 stick butter
1 tsp. vanilla
Topping
1 c. brown sugar
1/2 stick butter
1 c. chopped pecans
1/2 c. gluten free all purpose baking mix (or 1/2 c. flour)
Mix all souffle ingredients and put in a 2 quart baking dish. Mix topping ingredients well and sprinkle on top of casserole. Bate at 350 degrees for 40 minutes or until light and fluffy.
Will post tonight's dinner (Lentil Salad) well, uhm, tonight! After we try it!
Sweet Potato Souffle
3 c. mashed sweet potatoes (about 4 medium potatoes)
3 eggs
1/4 c. milk
1 stick butter
1 tsp. vanilla
Topping
1 c. brown sugar
1/2 stick butter
1 c. chopped pecans
1/2 c. gluten free all purpose baking mix (or 1/2 c. flour)
Mix all souffle ingredients and put in a 2 quart baking dish. Mix topping ingredients well and sprinkle on top of casserole. Bate at 350 degrees for 40 minutes or until light and fluffy.
Will post tonight's dinner (Lentil Salad) well, uhm, tonight! After we try it!
Monday, November 23, 2009
Vegetarian Chili
This is such a family favorite that we do not ever have meat chili. And when we were at some friends house for dinner one night and they served meat chili, we were surprised at how much we also like meat chili!
Vegetarian Chilis
3 cloves garlic, minced
1 15 oz. can diced tomatoes
1 bottle of beer (we use Gluten Free beer- Bard's Tale or Redbridge)
3 to 4 tsp. chili powder
1 tsp. dried oregano
1 Tbs. Dijon mustard
1 tsp. cumin
1/2 tsp. pepper
several dashes hot pepper sauce
1 15 oz can of pinto beans
1 15 oz can white kidney beans
1 15 oz can red kidney beans
(all beans drained and rinsed)
1 1/2 cups fresh or frozen whole kernal corn
1 1/2 cups chopped zucchini or yellow squash
I put everything except the zucchini/squash in a crock pot on low all day. I did not use canned beans but I soaked black beans, red kidney beans, and pinto beans last week (according to bean soaking instructions in last week's post). I measured out 1 cup of each of the beans, added whey or lemon juice, and covered with warm water. I cooked the beans for 4 hours the next day. Then measured out 6 cups of the bean mixture for today's chili. The rest I put in the freezer for another time:)
About an hour before dinner slice the zucchini/squash and add to crock pot. Serve with tortilla chips or cornbread (I haven't made the cornbread, yet, but it's only 5pm so I still have time to decide if I want to make it or not).
Vegetarian Chilis
3 cloves garlic, minced
1 15 oz. can diced tomatoes
1 bottle of beer (we use Gluten Free beer- Bard's Tale or Redbridge)
3 to 4 tsp. chili powder
1 tsp. dried oregano
1 Tbs. Dijon mustard
1 tsp. cumin
1/2 tsp. pepper
several dashes hot pepper sauce
1 15 oz can of pinto beans
1 15 oz can white kidney beans
1 15 oz can red kidney beans
(all beans drained and rinsed)
1 1/2 cups fresh or frozen whole kernal corn
1 1/2 cups chopped zucchini or yellow squash
I put everything except the zucchini/squash in a crock pot on low all day. I did not use canned beans but I soaked black beans, red kidney beans, and pinto beans last week (according to bean soaking instructions in last week's post). I measured out 1 cup of each of the beans, added whey or lemon juice, and covered with warm water. I cooked the beans for 4 hours the next day. Then measured out 6 cups of the bean mixture for today's chili. The rest I put in the freezer for another time:)
About an hour before dinner slice the zucchini/squash and add to crock pot. Serve with tortilla chips or cornbread (I haven't made the cornbread, yet, but it's only 5pm so I still have time to decide if I want to make it or not).
Sunday, November 22, 2009
Change of Plan... Fish Plaki
Instead of doing Vegetarian Chili tonight, we had Fish Plaki and leftover rice from last night and peas. Vegetarian chili is all set to go, in the refrigerator. Tomorrow morning I will put it in the crockpot when we leave for school.
Fish Plaki
3 lb. fish (we used haddock)
salt and pepper
5 TBS. oil
1 1/2 cups chopped onions
2 cloves garlic, minced
1 15 oz. can diced tomatoes
parsley
1 tsp. salt
1/4 tsp. pepper
1/2 cup white wine (optional)
season fish with salt and pepper. Let stand. Saute onions in oil until soft; add garlic, tomatoes, parsley, and salt and pepper. Cook 10 minutes. Pour half tomato sauce in baking dish; place fish on top and cover with remaining sauce. pour wine over fish. Bake in ovenat 350 degrees for 45 minutes, basting often. Serve warm or cold. The tomato "sauce" is delish on the rice:)
This is our standard Greek style fish recipe. We all like it:)
Fish Plaki
3 lb. fish (we used haddock)
salt and pepper
5 TBS. oil
1 1/2 cups chopped onions
2 cloves garlic, minced
1 15 oz. can diced tomatoes
parsley
1 tsp. salt
1/4 tsp. pepper
1/2 cup white wine (optional)
season fish with salt and pepper. Let stand. Saute onions in oil until soft; add garlic, tomatoes, parsley, and salt and pepper. Cook 10 minutes. Pour half tomato sauce in baking dish; place fish on top and cover with remaining sauce. pour wine over fish. Bake in ovenat 350 degrees for 45 minutes, basting often. Serve warm or cold. The tomato "sauce" is delish on the rice:)
This is our standard Greek style fish recipe. We all like it:)
Saturday, November 21, 2009
Not cooking tonight...
Happy Feast Day of the Entrance of the Theotokos into the Temple! It is actually my uncle (Panayotis) and my aunt (Maria) nameday! Story about my uncle... my yiayia was pregnant with her fourth child. She had three boys (the eldest being my dad). There was a church dedicated to the Entrance of the Theotokos into the Temple that she could see from her kitchen window. She prayed to the Theotokos that if she had a girl, she would forego the Greek tradition of naming the daughter after her mother and instead, name the baby girl "Panayota" for the Theotokos. She had a boy. And, as my yiayia (and many Greeks) are fond of saying, "Ti na kanoume" which means "what can you do" and named her son Panayotis. So his nameday is today.
Anyway- we are going to the monthly Hope and Joy (our 5 year old through 5th grade youth group) dinner/activity tonight before Vesper's. So they will be cooking up some spaghetti with marinara sauce and salad. I will bring my own gluten free noodles for my family and use their sauce.
Tomorrow's dinner (something to look forward to:)- Vegetarian Chili. Those from my parish have tasted this yummy lenten/gluten free (it has beer in it) chili before. I *might* make some GF cornbread but we shall see. Be on the lookout for the recipe(s) posted tomorrow!
Anyway- we are going to the monthly Hope and Joy (our 5 year old through 5th grade youth group) dinner/activity tonight before Vesper's. So they will be cooking up some spaghetti with marinara sauce and salad. I will bring my own gluten free noodles for my family and use their sauce.
Tomorrow's dinner (something to look forward to:)- Vegetarian Chili. Those from my parish have tasted this yummy lenten/gluten free (it has beer in it) chili before. I *might* make some GF cornbread but we shall see. Be on the lookout for the recipe(s) posted tomorrow!
Friday, November 20, 2009
Baja Fresh dinner at Home and vegetable broth recipe!
One of our favorite meals is to do "Baja Fresh" beans and rice at home. So this isn't a new recipe for us, but it is one that we all like. I soaked pinto beans over the weekend and cooked them for four hours on Monday then froze them. Pulled out the frozen beans this morning and fried them up for dinner tonight.
Basic Beans
2 cups beans (black, pinto, kidney, white, etc.)
warm water
2 Tbs. whey or lemon juice
4 cloves garlic, mashed
salt and pepper
cover beans with warm water. Stir in whey or lemon juice and leave for 12-24 hours. Drain, rinse, and place in a large pot (or in the crock pot:) and add water to cover beans. Bring to a boil and skim off foam. Reduce heat and add garlic. Simmer for 4-8 hours (when using the crock pot I will put the beans in in the morning and let them cook for 10 hours). Add more water as necessary. Season to taste.
Refried Beans (Note: we do use oil during the fast for cooking)
4 cups basic beans (see above)- i've done this with black beans or pinto beans
3/4 cup oil (the Nourishing Traditions book says lard or duck fat but, hey, this is lenten:)
mash beans. melt lard (or pour oil into pan). add beans and cook, stirring constantly. I always add salt and pepper at the end. after eating these I will never buy refried beans in a can. These are so much more flavorful (and we never eat refried beans with lard or duck fat because this is one of our lenten dishes).
We eat this with Rice...
Soaked Brown Rice
2 cups brown rice
4 cups warm water
4 Tbs. whey or lemon juice
1 tsp. sea salt
2-4 Tbs. butter (we do use Earth Balance margarine)
Place rice, warm water, and 4 Tbs. whey or lemon juice in a pot. Let sit for 7 hours (I just let it sit from sometime in the morning until an hour before dinner time). Bring to boil (after sitting- not you, the rice), skim, reduce heat, stir in salt and butter, cover tightly and let cook approx. 45 minutes. I bet you could use some vegetable broth in place of part of the water (although it's really good rice without using veggie broth).
We serve the beans and rice with sliced tomatoes, salsa, guacamole, jalapeno peppers (DH likes the peppers- I don't), and corn tortillas.
Veggie Broth
12 cups water
a couple of onions coarsely chopped
a couple of carrots coarsely chopped
a couple stalks of celery coarsely chopped
some cloves of garlic peeled
any other veggies you might have on hand
salt and pepper
I put all of this in my crock pot and cook on the lowest setting for a long time (anywhere from 10-20 hours). strain it through flour sackcloth and store in the freezer.
Basic Beans
2 cups beans (black, pinto, kidney, white, etc.)
warm water
2 Tbs. whey or lemon juice
4 cloves garlic, mashed
salt and pepper
cover beans with warm water. Stir in whey or lemon juice and leave for 12-24 hours. Drain, rinse, and place in a large pot (or in the crock pot:) and add water to cover beans. Bring to a boil and skim off foam. Reduce heat and add garlic. Simmer for 4-8 hours (when using the crock pot I will put the beans in in the morning and let them cook for 10 hours). Add more water as necessary. Season to taste.
Refried Beans (Note: we do use oil during the fast for cooking)
4 cups basic beans (see above)- i've done this with black beans or pinto beans
3/4 cup oil (the Nourishing Traditions book says lard or duck fat but, hey, this is lenten:)
mash beans. melt lard (or pour oil into pan). add beans and cook, stirring constantly. I always add salt and pepper at the end. after eating these I will never buy refried beans in a can. These are so much more flavorful (and we never eat refried beans with lard or duck fat because this is one of our lenten dishes).
We eat this with Rice...
Soaked Brown Rice
2 cups brown rice
4 cups warm water
4 Tbs. whey or lemon juice
1 tsp. sea salt
2-4 Tbs. butter (we do use Earth Balance margarine)
Place rice, warm water, and 4 Tbs. whey or lemon juice in a pot. Let sit for 7 hours (I just let it sit from sometime in the morning until an hour before dinner time). Bring to boil (after sitting- not you, the rice), skim, reduce heat, stir in salt and butter, cover tightly and let cook approx. 45 minutes. I bet you could use some vegetable broth in place of part of the water (although it's really good rice without using veggie broth).
We serve the beans and rice with sliced tomatoes, salsa, guacamole, jalapeno peppers (DH likes the peppers- I don't), and corn tortillas.
Veggie Broth
12 cups water
a couple of onions coarsely chopped
a couple of carrots coarsely chopped
a couple stalks of celery coarsely chopped
some cloves of garlic peeled
any other veggies you might have on hand
salt and pepper
I put all of this in my crock pot and cook on the lowest setting for a long time (anywhere from 10-20 hours). strain it through flour sackcloth and store in the freezer.
Thursday, November 19, 2009
Garlic Soup with Potatoes...
1/4 cup olive oil
1 medium onion, chopped
1 small carrot chopped
1 stalk celery chopped
about 2 large russet potatoes peeped and cut into 1/2 inch cubes
1 large head garlic, minced (1 head of garlic, not 1 clove of garlic)
4 cups vegetable broth (I do make my own veggie broth and will post the recipe soon)
2 cups water
1/2 tsp. thyme
1 bay leaf
salt and pepper to taste
heat oil over medium heat. add the onion, carrot and celery and cook for 3 minutes. reduce heat to medium low and add potatoes and garlic. cook stirring often, for 15 minutes. add broth, water, thyme, bay leaf, salt, and pepper. bring to a boil over high heat. reduce heat, cover, and simmer until all ingredients are soft (about 30 minutes). remove from heat and remove bay leaf. transfer the soup to a food processor or to a blender. blend until smooth. return to pot and cook over low heat until heated through. serve hot.
OK. DH liked the taste of the soup, but would prefer that it was "chunkier" (like, instead of blending all the potatoes, leave some potatoes whole in the soup... same with the carrots). Next time I will use more potatoes and carrots and then leave some whole. I like the taste of the soup. All that garlic is amazing!
1 medium onion, chopped
1 small carrot chopped
1 stalk celery chopped
about 2 large russet potatoes peeped and cut into 1/2 inch cubes
1 large head garlic, minced (1 head of garlic, not 1 clove of garlic)
4 cups vegetable broth (I do make my own veggie broth and will post the recipe soon)
2 cups water
1/2 tsp. thyme
1 bay leaf
salt and pepper to taste
heat oil over medium heat. add the onion, carrot and celery and cook for 3 minutes. reduce heat to medium low and add potatoes and garlic. cook stirring often, for 15 minutes. add broth, water, thyme, bay leaf, salt, and pepper. bring to a boil over high heat. reduce heat, cover, and simmer until all ingredients are soft (about 30 minutes). remove from heat and remove bay leaf. transfer the soup to a food processor or to a blender. blend until smooth. return to pot and cook over low heat until heated through. serve hot.
OK. DH liked the taste of the soup, but would prefer that it was "chunkier" (like, instead of blending all the potatoes, leave some potatoes whole in the soup... same with the carrots). Next time I will use more potatoes and carrots and then leave some whole. I like the taste of the soup. All that garlic is amazing!
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