The name really says it all. There isn't much else to it.
recipe:
1 ear of corn
1 lime, juiced
1/2 tsp chili powder
1 garlic clove
pepper
Mix juice, garlic, chili powder, and pepper in a bowl. Brush on a husked ear of corn. Wrap in saran wrap and microwave for 3 minutes. Unwrap, wait a few minutes and enjoy.
*So good, so delicious, so healthy, and so simple.
Saturday, August 22, 2009
Crunchy Granola
I love granola and I'm not ashamed to admit it. The problem is that the granola at the store is often really bad for you. It is loaded with unnecessary fat and sugar. So, in order to save money ($5 a box, really?) and to save calories, I decided to make my own.
recipe:
2 cups old fashioned oats
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup applesauce
1/4 cup honey (I used less)
1 1/2 t cinnamon
1/2 t cloves
pinch nutmeg
pinch ginger
salt
mix together the oats and nuts, in a separate bowl, mix together the applesauce, honey, and spices. Add applesauce mixture to oat mixture. Stir to combine. Spread on prepared baking sheet and place in a preheated 325 degree oven for 30 minutes. Turn granola and bake for 15 more minutes. Add raisins after cooking.
**This was a good start but I think I tried to make it too healthy. It needs a bit more sweetness, maybe some brown sugar. Maybe adding a full 1/4 cup of honey or using sweetened applesauce. There are lots of options, but the texture is good and the crunch is definitely there.
recipe:
2 cups old fashioned oats
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup applesauce
1/4 cup honey (I used less)
1 1/2 t cinnamon
1/2 t cloves
pinch nutmeg
pinch ginger
salt
mix together the oats and nuts, in a separate bowl, mix together the applesauce, honey, and spices. Add applesauce mixture to oat mixture. Stir to combine. Spread on prepared baking sheet and place in a preheated 325 degree oven for 30 minutes. Turn granola and bake for 15 more minutes. Add raisins after cooking.
**This was a good start but I think I tried to make it too healthy. It needs a bit more sweetness, maybe some brown sugar. Maybe adding a full 1/4 cup of honey or using sweetened applesauce. There are lots of options, but the texture is good and the crunch is definitely there.
Thursday, May 28, 2009
Pita Chips
Pita is an incredible food. It is good with so many dishes. I really like to toast them and serve with a variety of dips. Dip recipes will come later.
recipe:
whole wheat pitas, opened and sliced into triangles
cooking spray
salt
garlic salt
spread sliced pitas on a cookie sheet. Spray with cooking spray and season with salt and garlic salt. Bake at 350 until they start to get brown. Let them cool on the pan and then store in an air-tight bag.
recipe:
whole wheat pitas, opened and sliced into triangles
cooking spray
salt
garlic salt
spread sliced pitas on a cookie sheet. Spray with cooking spray and season with salt and garlic salt. Bake at 350 until they start to get brown. Let them cool on the pan and then store in an air-tight bag.
Bruschetta
I realized recently that all of these recipes are really more for people who already know how to cook because all of my measurements are estimates and are pretty flexible. Like this recipe for bruschetta, I just threw some things together.
recipe:
2 medium tomatoes, diced and slightly drained
2 T minced red onion
1 garlic clove, pressed through garlic press
2 T fresh basil, cut into ribbons
1 T olive oil
salt
pepper
parmesan cheese
french bread, cut into slices and grilled
combine tomatoes, onion, garlic, and basil in a bowl. Season with salt and pepper. Drizzle with olive oil until it is moist and just slightly shiny. Sprinkle parmesan cheese into mixture. Take a spoonful and place on top of grilled french bread.
This was SO good. I could eat this pretty much every day. I just threw things together and it turned out beautifully. Season everything to taste, it does not have to be exact.
recipe:
2 medium tomatoes, diced and slightly drained
2 T minced red onion
1 garlic clove, pressed through garlic press
2 T fresh basil, cut into ribbons
1 T olive oil
salt
pepper
parmesan cheese
french bread, cut into slices and grilled
combine tomatoes, onion, garlic, and basil in a bowl. Season with salt and pepper. Drizzle with olive oil until it is moist and just slightly shiny. Sprinkle parmesan cheese into mixture. Take a spoonful and place on top of grilled french bread.
This was SO good. I could eat this pretty much every day. I just threw things together and it turned out beautifully. Season everything to taste, it does not have to be exact.
Wednesday, May 20, 2009
Turmeric potatoes
I was craving Indian food again tonight so I decided to try something new. Every time I go to the Indian restaurant by my house they have these amazing looking dishes. One of them is bright yellow. I decided to make my own version of it at home. I just guessed at everything.
recipe:
3 smallish-medium potatoes, peeled
1/2 cup frozen cauliflower
1/2 cup frozen peas
1/2 a medium onion, chopped
2 cloves of garlic
2 tsp. olive oil
1-2 slices pickled jalepeno
1/2 vegetable bullion cube
water
1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. turmeric
1/8 tsp. ginger
1/4 tsp. paprika
1 tsp. curry powder
boil potatoes, cauliflower, and peas until they are fork-tender.
While potatoes are boiling, heat oil in a large sautee pan. Add onions, garlic, and jalepeno. Cook until they are soft.
While this is cooking, combine the bullion cube, spices, and water together in a small bowl. Stir to make a thick yellow paste. Add this paste to the onions and throw in the potatoes. Stir to coat the potatoes in the spice mix. Add more water if it is looking dry. The starch from the potatoes will thicken the sauce. Season with pepper.
This recipe smelled great and tasted just as good. I think I made mine a little too spicy though because my tongue got kind of... fuzzy? I don't know, it was odd. But it tasted so good I kept eating it. Very filling. I guessed with all the measurements on the spices. Just throw some in.
recipe:
3 smallish-medium potatoes, peeled
1/2 cup frozen cauliflower
1/2 cup frozen peas
1/2 a medium onion, chopped
2 cloves of garlic
2 tsp. olive oil
1-2 slices pickled jalepeno
1/2 vegetable bullion cube
water
1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. turmeric
1/8 tsp. ginger
1/4 tsp. paprika
1 tsp. curry powder
boil potatoes, cauliflower, and peas until they are fork-tender.
While potatoes are boiling, heat oil in a large sautee pan. Add onions, garlic, and jalepeno. Cook until they are soft.
While this is cooking, combine the bullion cube, spices, and water together in a small bowl. Stir to make a thick yellow paste. Add this paste to the onions and throw in the potatoes. Stir to coat the potatoes in the spice mix. Add more water if it is looking dry. The starch from the potatoes will thicken the sauce. Season with pepper.
This recipe smelled great and tasted just as good. I think I made mine a little too spicy though because my tongue got kind of... fuzzy? I don't know, it was odd. But it tasted so good I kept eating it. Very filling. I guessed with all the measurements on the spices. Just throw some in.
Spicy potato hash browns
Potatoes can do so many wonderful things. Hash browns, when done right, are hard to beat. They are the perfect breakfast food for those mornings when you have nothing else to do but cook or for dinner.
recipe:
2 medium potatoes, peeled
1/2 medium onion, minced
1 clove garlic
1-2 T olive oil
1-2 slices pickled jalepeno
salt
pepper
cheddar cheese, shredded
Boil the potatoes until tender. Cool and dry them. Shred the potatoes on a cheese grater. Combine onion, garlic, peppers, and oil in a skillet. Cook them until they are soft. Add the potatoes in a thin layer and cook until they start to turn golden brown on the bottom. Carefully flip the potatoes over and brown the other side. Apply pressure to get them even crispier. Season with salt and pepper and top with cheddar cheese. Cover with a lid to get cheese to melt.
These are really good. I like that they are slightly spicy, but leave out the peppers if you want them to be a little milder. The key is keeping the right amount of oil in the pan. If they are sticking or are hard to manuever add a bit more oil.
recipe:
2 medium potatoes, peeled
1/2 medium onion, minced
1 clove garlic
1-2 T olive oil
1-2 slices pickled jalepeno
salt
pepper
cheddar cheese, shredded
Boil the potatoes until tender. Cool and dry them. Shred the potatoes on a cheese grater. Combine onion, garlic, peppers, and oil in a skillet. Cook them until they are soft. Add the potatoes in a thin layer and cook until they start to turn golden brown on the bottom. Carefully flip the potatoes over and brown the other side. Apply pressure to get them even crispier. Season with salt and pepper and top with cheddar cheese. Cover with a lid to get cheese to melt.
These are really good. I like that they are slightly spicy, but leave out the peppers if you want them to be a little milder. The key is keeping the right amount of oil in the pan. If they are sticking or are hard to manuever add a bit more oil.
Indian chick pea pitas
So, I like Indian food. I am in the process of experimenting at home because it seems so much cheaper that way. Indian food gives vegetarians so much flavor and hearty meals without having to add meat. Plus, it ends up being low-fat too.
recipe:
1/2 can of unseasoned tomato sauce
1 small onion, diced
2 garlic cloves
2 T olive oil
1/2 can chick peas, drained
2 tsp. cumin
1/2 tsp. curry powder
1/2 tsp. garam masala
salt
pepper
cucumber sauce
pita bread
In a sauce pan combine oil, onion, and garlic. Cook until soft, then add tomato sauce and spices. Simmer until fragrant. Add chick peas and continue to simmer until they start to break down slightly, this will cause the sauce to thicken. Cook until you reach the desired consistency. Season with salt and pepper.
warm a pita on the stove or in the microwave. Spoon mixture into warmed pita bread and top with cucumber sauce.
This recipe is smoky, maybe I would add some paprika in there too next time. Play around with spices. This is packed with protein and definitely satisfies.
recipe:
1/2 can of unseasoned tomato sauce
1 small onion, diced
2 garlic cloves
2 T olive oil
1/2 can chick peas, drained
2 tsp. cumin
1/2 tsp. curry powder
1/2 tsp. garam masala
salt
pepper
cucumber sauce
pita bread
In a sauce pan combine oil, onion, and garlic. Cook until soft, then add tomato sauce and spices. Simmer until fragrant. Add chick peas and continue to simmer until they start to break down slightly, this will cause the sauce to thicken. Cook until you reach the desired consistency. Season with salt and pepper.
warm a pita on the stove or in the microwave. Spoon mixture into warmed pita bread and top with cucumber sauce.
This recipe is smoky, maybe I would add some paprika in there too next time. Play around with spices. This is packed with protein and definitely satisfies.
Indian spiced lentils (dhal-ish)
Lentils are delicious. Just about anything you do to them tastes great. This is one of my favorite ways to enjoy them. They are really good for you too. They have tons of protein, fiber, and iron.
recipe:
1/2 cup red lentils
water
1/4 cup olive oil
1/2 a medium onion, grated
1 -2 garlic cloves, to taste
1/2 tsp. chili powder
1 tsp. curry powder
1/2 tsp. cumin
1/2 tsp. turmeric
salt
pepper
cilantro
lime wedge
cooked white rice
place lentils in a pot, cover with water and bring to a boil, simmer for 15ish minutes or until they are tender and sort of mushy.
while lentils are cooking, heat olive oil in a pan, add onion and garlic and cook until slightly soft, add spices and cook until it becomes very dark.
After lentils are finished cooking, add oil and spice mix. Season with salt and pepper. Serve over rice and garnish with cilantro and a lime wedge.
**increase or decrease the amount of spice to your liking. You can also add other spices, such as paprika, Cayenne pepper, etc. depending on what you have on hand.
This recipe is amazing. So good, and good for you too. Leftovers reheat well but you may have to add a little bit of water.
recipe:
1/2 cup red lentils
water
1/4 cup olive oil
1/2 a medium onion, grated
1 -2 garlic cloves, to taste
1/2 tsp. chili powder
1 tsp. curry powder
1/2 tsp. cumin
1/2 tsp. turmeric
salt
pepper
cilantro
lime wedge
cooked white rice
place lentils in a pot, cover with water and bring to a boil, simmer for 15ish minutes or until they are tender and sort of mushy.
while lentils are cooking, heat olive oil in a pan, add onion and garlic and cook until slightly soft, add spices and cook until it becomes very dark.
After lentils are finished cooking, add oil and spice mix. Season with salt and pepper. Serve over rice and garnish with cilantro and a lime wedge.
**increase or decrease the amount of spice to your liking. You can also add other spices, such as paprika, Cayenne pepper, etc. depending on what you have on hand.
This recipe is amazing. So good, and good for you too. Leftovers reheat well but you may have to add a little bit of water.
Tuesday, May 19, 2009
Un-fried eggplant parmesan
I love eggplant. Love it. However, I always struggle with cooking it at home. For some reason it turns out bitter, or chewy, or tough. Not this time!
recipe:
2 thick (1/2 inch or so) slices of eggplant
2 slices (1/4 inch) tomato
1 slice (1/4 inch) red onion
olive oil
salt
pepper
mozzarella cheese
pasta
tomato sauce
black olives
parmesan cheese
sprinkle the eggplant with salt on both sides. Let sit for 15 minutes or so. Brush all slices with olive oil. Place eggplant on george foreman grill until tender. Grill the onions and tomato the same way. On a greased sheet place eggplant, tomato, onion, tomato, eggplant in a stack. Top with 1 or 2 slices of mozzarella. Broil until cheese is brown-ish.
While cooking the veggies, boil pasta. Mix it with tomato sauce, throw in olives, and sprinkle in some parmesan cheese. When veggies are done place the stack on top of the pasta.
This recipe was amazing. The eggplant was great! I've already made it twice.
recipe:
2 thick (1/2 inch or so) slices of eggplant
2 slices (1/4 inch) tomato
1 slice (1/4 inch) red onion
olive oil
salt
pepper
mozzarella cheese
pasta
tomato sauce
black olives
parmesan cheese
sprinkle the eggplant with salt on both sides. Let sit for 15 minutes or so. Brush all slices with olive oil. Place eggplant on george foreman grill until tender. Grill the onions and tomato the same way. On a greased sheet place eggplant, tomato, onion, tomato, eggplant in a stack. Top with 1 or 2 slices of mozzarella. Broil until cheese is brown-ish.
While cooking the veggies, boil pasta. Mix it with tomato sauce, throw in olives, and sprinkle in some parmesan cheese. When veggies are done place the stack on top of the pasta.
This recipe was amazing. The eggplant was great! I've already made it twice.
Vegetarian, lower-calorie "crab cheese"
I love crab rangoons from Chinese restaurants, but they are so bad for you and they have meat in them. It is the ONLY thing I eat with meat in it, and honestly, the crab is the last reason I like these things. I figured I could make a version that was slightly less bad for you and didn't have the guilt factor that crab introduces.
recipe:
won ton wrappers
4 oz. fat free cream cheese
2 green onions, minced
1.5 T. sugar
salt
pepper
sweet and sour sauce
mix cream cheese, onions, sugar, salt and pepper in a bowl. Fill wonton wrappers with a spoonful of the mixture and close using a bit of water to seal.
Freeze them upright.
Spray them with cooking spray and bake at 350 for 15ish minutes.
Dip in sweet and sour sauce.
This was a pretty good alternative, the fried version was (of course) better, but this will do when the craving strikes. Careful with the spray, I might try it without next time.
recipe:
won ton wrappers
4 oz. fat free cream cheese
2 green onions, minced
1.5 T. sugar
salt
pepper
sweet and sour sauce
mix cream cheese, onions, sugar, salt and pepper in a bowl. Fill wonton wrappers with a spoonful of the mixture and close using a bit of water to seal.
Freeze them upright.
Spray them with cooking spray and bake at 350 for 15ish minutes.
Dip in sweet and sour sauce.
This was a pretty good alternative, the fried version was (of course) better, but this will do when the craving strikes. Careful with the spray, I might try it without next time.
To start...
Ok, so it seems like everyone has a blog now. Most people read the blog once or twice and then forget about it, which is fine, but after people stop reading it is easy to stop posting. I am hoping to continue posting despite the lack of audience. In fact, I may not even invite anyone else to view this blog.
The real, and only, reason that I am starting this is to document some of my recipes. Actually, they are not recipes. I don't cook with them on a regular basis. I love to cook though, and I plan to document what I've made so that I can look back and try some of the good ones again. We'll see.
The real, and only, reason that I am starting this is to document some of my recipes. Actually, they are not recipes. I don't cook with them on a regular basis. I love to cook though, and I plan to document what I've made so that I can look back and try some of the good ones again. We'll see.
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