2009: On Becoming a Good Steward...

Time for fall cooking...

So - it's a gorgeous day in the Rockies...makes me want to pull out my fall recipes...feel free to virtually join us for dinner tonight...Vegan is on the menu...as well as tastiness...one thing I learned during my year of going green, Vegan by no means means bland! :)

Black Bean and Sweet Potato Enchiladas

• 2 large sweet potatoes, peeled and diced
• 1 Tbls olive oil
• 1 large garlic clove, minced
• 1 small, fresh hot chile of your choice, seeded and minced
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can diced tomatoes, drained
• 1 TBLS chili powder
• Salt and Pepper to taste
• 2 Cups of Fresh salsa (or your favorite store bought brand)
• 8 large flour tortillas
• 1/4 cup finely chopped red onion

1. Preheat oven to 400 degrees. Arrange the sweet potatoes in a single layer on a lightly oiled baking sheet and roast until tender, turning once, about 20 minutes.
2. Reduce the oven temparature to 350 degrees. Heat the olive oil in a large skillet over medium heat. Add the garlic and chile to cook, stirring until fragrant (30 seconds). Add the beans, tomatoes, chili powder, salt & pepper. Stir in the sweet potatoes and simmer or 5 minutes. Set aside.
3. Spread a thin layer of salsa over the bottom of a lightly oiled 9x13 inch baking dish and set aside.
   
4. Place a tortilla on a flat work surface. Spoon a portion of the swet potato mixture down the center of the tortilla and roll it up. Place the filled tortilla in the baking dish seam side down and repeat with the remaining tortillas.  Spoon any remaining filing mixture on top of the enchiladas, top with the remaining salsa, and sprinkle with the onion.  Cover and bake until hot and bubbly, about 20 minutes.  Serve HOT.

Crumble-top Pumpkin Bread (cake)

Here's a yummy fall recipe that I used yesterday when the pumpkin puree can was staring me in the face!  From the Libby's website...

Ingredients

• 4 cups all-purpose baking mix (bisquick)
• 1 cup raisins, (optional)
• 2/3 cup quick or old-fashioned oats
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons ground pumpkin pie spice (can use more for a stronger flavor) 
• 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
• 2 large eggs
• Streusel topping (recipe follows)

Directions

PREHEAT oven to 400° F. Paper-line or grease 24 muffin cups.

COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups (or bread molds like I did), filling 3/4 full. Sprinkle with Streusel Topping.

BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm.

FOR STREUSEL TOPPING:
COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.

Enjoy! 

Ginger Lime Dressing...

Wow - its been a weekend of friends and food...good food, really healthy food...and really great friends.  Friday night we went to Lloyd & Sena Clark's.  Lisa and Dave Harpe and their kids joined us.  They're new to our Ward moving here from Utah by way of northern California.  She's Kenzie Sunday School teacher and she's darling.  Together Lisa and Sena are my visiting teachers.  I have a deep, deep testimony of the VT program in our Church...but I'm not your typical "come visit me every month" kinda girl.  I'm much more a "lets go to lunch, or dinner, or a movie and become friends..." and that doesn't even have to happen monthly.  Lisa is a letter of the Law kinda girl...I'm a Spirit of the Law kinda girl.  I really like her...she's figure it out.  Her husband Dave is really nice.  A little rough around the edges but just the nicest guy with a healthy dose of sarcasm.  Just our kind of people. 

Sena is wonderful.  She's reserved, holds back when you first meet her so I don't think people know what to make of her, but I really have come to enjoy her.  Because I've had the opportunity to know her.  And her husband Lloyd, our Elder's Quorum Pres. is one of the best story tellers I've ever known.  We laughed and laughed.  Not the best medicine for recent dental work, but I endured...

Yesterday was a double-header bball game for Jake -- they creamed the other team...like 44 - 10 or something like that.  Our league really is about enjoying the game, so once our team was 20 points ahead they instituted a must pass 5xs rule before any shot is taken.  After another 10 the two top scorers were asked not to shoot for baskets!  How cute is that?  Jake is having a great time and learning about the game which is what we wanted to accomplish his first time out.

Later in the afternoon we went to Randi's for dinner - Asian fare!  Yummy.  She made California rolls and this Soba noodle salad that knocked my socks off!  She said it was a Guy Fierri recipe...I'll be searching that out.  It wa simple and really wonderful - Bok Choi instead of lettuce.  Just yummy.  I made Vegetarian Lettuce wraps just like PF Changs...pretty proud of myself.

I had made a Ginger Lime Dressing the night before for our vegi grill fest at Sena's and brought what was left -- and I'm going to share how easy a recipe it was below...the kids were crazy, we laughed as couples as always...it was a great night...reminding me I'm that much closer to going back to work...ack.

Shay's Ginger Lime Dressing

• 2 Tbsp Canola Oil
• 1/3 C Lime Juice
• 2-3 Tbsp Ginger Paste
• 1/4 C water
• 2 cloves finely diced garlic
• 1/3 C soy sauce
• 1/2 - 3/4 C sugar, honey or sweetner of choice

Heat over low - moderate heat until sugar is well-dissolved.  Remove to mug or bowl until it cooled.  Put in caraffe and serve chilled as dressing or use as marinade. 

~ S

Girlfriends, a boost, and a new recipe...

So, a friend who used to live here was stopping through town for the night on her way to Utah before embarking on a 9-day tour of Coza Mel with her hubby who served his mission there - sans the kids - jealous...oh you bet I am!  Anyway -- she was staying at Wendy's just down the street, their families are a lot like us and the Burris' bunch -- and she's caught Tri-fever having just signed up for her first tri this September in Kansas.  So over I went to give her some pointers.  I'm so excited for her.  Its such a great thing to do - really - its not for everyone...but for those who try it and finish, there's a little part of you that forever changes. 

Anyway - while there another gal from their Ward, Patti, came over.  She looks amazing.  She's shed about 35 pounds, colored her hair...she looks like a 20-something -- shes a mom of a ton of kiddos -- I just can't explain how wonderful she looks.  Healthy and vibrant.  And that recharged me.  Gave me the boost of motivation I needed. 

For me its about portion size, and emotional outlets.  I need to be better at both.  I turn to food for comfort...have all my life.  I know I'm not alone.  So - anyway -- beginning anew, no guilt, no sense of failure...it is what it is...I have a new recipe to share...

Banana Bluberry Oat Muffins

• 1 /2 C unbleached white flour
• 1/2 C whole wheat flour
• 1/4 C packed brown sugar
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• 1 C rolled oats
• 1 egg white
• 1 egg
• 2 Tbls. conola oil
• 1 C mashed bananas
• 1/2 C plain yogurt (or vanilla soy milk)
• 1/2 C fresh bluberries or raisins or currants

Preheat oven to 400.  Spray 12-cup muffin tin or use paper inserts. 

Grind oats in food processor (should be equal to 3/4 C after grinding), mix into remaining dry ingredients. 

Beat egg white in separate bowl until frothy and stiff, but not peaks (about 3 minutes).  Add all wet ingredients to egg white (including bananas).  Mash bananas and all wet ingredients together.  Gently fold in dry ingredients and gently combined until all dry ingredients are moist.

Fill cups, bake 20-25 minutes.  Enjoy!  (2 WW pts / 171 cals, 4.8 G Protein / 3.9 G fat, 30.2 G carbs / 2.3 G fiber)

~ S

Breaking our Fast ... and a RECIPE!

So, at the end of our Sabbath we break our Fast for dinner.  Tonight I was craving healthy vegetables and Quinoa (which I have discovered in bulk at our local Whole Foods -- happy day!).  I sliced eggplant, yellow squash, zucchini, red onions, portebello mushrooms, green onion, asparagus tips, and red bell pepper, made a terriyaki marinade and had Frank grill 'em.  While he was doing that I was preparing the Quinoa.  SO EASY.  Bring 2 cups water to a boil, add a cup of Quinoa, simmer covered for 20 minutes.  At about 13 minutes cooking time I added a bit more water (higher elevation tends to make the water go away faster...

When all the vegis were done, I chopped them, added diced canned tomatoes (drained) and voila -- a healthy, YUMMY, protein/vegetable dish.  Really - Qunioa is a great source of protein.  Complete protein inside a grain.  Not exactly a full-bore protein meal, could have added edamame, tofu, seitan, etc. to make it really "beefy", but I just wanted light - flavorful, filling...and that's what I got.  YUMMY.

Terriyaki Marinade
1/2 C Bragg Aminos
1/2 C Orange Juice
1/2 C Organic, NATURAL brown sugar (no bone-ground processing)

heat over medium heat while stirring about 10 minutes, until all sugar has cooked down.  Remove from heat and partially cool.  (Add more sugar to thicken, I like my marinade a little on the thin side for grilling...no fire that way).

Grilled vegi until crisp/tender/sweet.  I like to oil down the grill just a bit as well to prevent sticking.  Asparagus needs about 4 minutes each side - but trust me, they will be tender, crisp and juicy.  No preboil or cooking needed!

Bon Apetite!

~ Shay

Good to the last chunk...

So, tonight was the Blue & Gold banquet at cub scouts.  It was Chili and baked potatoes with a "chinese" theme...right.  It was really great though - all the families came.  I love when all the kids play and have fun and all the parents can mingle.  Anyway -- it was Chili like I said and that left me two options.  I could eat just a potato OR I could make some veg chili and that's what I did.  I crock-potted it all day and when I came home the house smelled wonderful.  The best part -- mine was the only chili eaten to the end -- and we even marked that it was vegetarian!  So see - its not all cardboard, tofu, and beans! :)  Though that's exactly what the chili was (sans the cardboard)...

Vegetarian Chili

1 pound TVP (Textured Veg Protein) (Morningstar makes a pound bag for like $3)
1 15 oz. can black beans (rinsed well)
2 15 oz cans diced tomatoes (mexican style would add a little more kick)
1/4 C tomato paste
1/2 large red onion, diced
1 green bell pepper, diced
1/4 C taco seasoning
2 TBSP Cumin
Salt & Pepper to taste
Cook on low heat all day (8 or 10 hour setting)

Now, growing up in Chicago we ate Chili Mac - that's Chili over elbow macaroni noodles and if you haven't tried it, its a must.  I missed it tonight, that's for sure! :)

Enjoy! 

~S

Curry tonight...

So, yesterday while shopping at Whole Foods, I decided to grab some dinner.  There is a Whole Foods super store on Hampden here in Denver - its MASSIVE.  Towards the front left there is a full-service food court.  There are custom order sandwiches, a homemade pizza station, deli, soups, stews, Americana bar (potato salad and the likes, and Indian.  OMGosh - I LOVE LOVE LOVE Indian food. 

When Frank and I first met he was living with Raj (Rog).  A native Indian who had been in America since he was 10.  He was hilarious.  Really.  The boy can tell a story.  Anyway - Frank introduced me to Indian and for a good few years we ate Sunday brunch at the local Indian restaurant.  My days of Palak Paneer (a rich, creamy spicy spinach/tofu dish) are long gone, the cream would kill me.  But, curry, in general is good.  As long as its not made with cream. 

The Whole Foods stand had saffron basmati rice (YUM) and curry tofu with a tomato based curry.  It was so darned good, I decided to try my own hand at it tonight.  Not exactly the same recipe, but pretty darned good.  I didn't invest in saffron, a very expensive, flavorful and colorful spice (you only need a little, but when I say pricey, I mean it).  Instead I opted for plain Basmati which is light and wonderful.  I made a vegetable curry, lightly altering a recipe from my "The Giant Book of Tofu" cookbook.

TOFU CURRY VEGETABLES

• 1 medium red onion
• 1 tsp minced garlic
• 1 tsp minced fresh ginger root (peeled)
• 2-3 Tbsp. Peanut (or Sesame) oil
• About 4 thinly sliced potatoes
• 1 Yellow bell pepper julienned.
• 1 tub firm tofu
• portabella mushrooms (as much as you want)
• 3 Tbsp. Curry Powder
• 1/2 C cilantro
• Reduced-fat coconut milk
• Basmati rice

Cut the tofu in half length-wise.  Press tofu to remove moisture (if that makes no sense to you - email me).  Make rice according to package directions (I used the microwave to free up additional stove top space).  Steam potatoes (15 minutes).

While the potatoes steam, saute onions, garlic, and ginger in oil.  Add bell pepper, mushrooms and saute 5 additional minutes.  Add tofu and potatoes.  Saute 5 more minutes. 

Add curry powder, mix well.  Cover, remove from heat for 3 minutes. 

After the 3 minutes, lift lid add chopped cilantro and coconut milk (about 2/3 can).  Let sit covered for 3-5 minutes.  Remove lid, salt to taste, serve over rice -- ENJOY!

Let me know if you try it.  I had so much left over I was able to store it for tomorrow or work on Monday.

PS - We had a health fair at work yesterday - and I am officially down 22 pounds, 1" on my waist, 1/2" on my neck and 6% body fat.  None to shabby ...

Shay

27 Dresses...and PMS Brownies....

Today the girls got together to see "27 Dresses".  It was just adorable, and totally a chick-flick, like you needed the warning.  It was smart, whitty, well-paced, darling.  Excellent writing, really, I'm not just saying that...it was fully entertaining, and it isn't just because I've been locked up in my house for nearly 2-weeks sick. 

I went with the girls from Mel's ward.  Just a handful, nothing fancy, funny actually.  We (Mel and I) literally went to the movie.  We arrived, grabbed some over-priced water (seriously, the movie was $5, the water, $3.49, no, really), went in.  The other gals were already seated and previews were starting.  THIRTY MINUTES of previews.  Honestly.  I almost forgot what movie I was there to see.  (Though, I have to admit there are several good flicks coming...and I'm not one to remember previews.  Jumper is one I think I'll like, sci-fi and all.  And there's another one with Cameron Diaz and Ashton Kutcher -- that looks HILARIOUS).  We watched the movie, it ended, we all went to the lobby, it was almost, well, awkward, and then we parted.  No lunch, no social chatting, nada.  Weird.  Took Mel home, went home myself and crashed.

After two weeks sick, I am feeling better.  I got a good night's sleep (thanks to the cough meds), got up, worked out!  YAY, 35 on the treadmill, nothin earth shattering, but I didn't die either.  Took a shower, got ready, left.  I was exhausted by the time I came home so I napped and hit the library to pick up a bunch of healthy-eating cookbooks.  Vegetarian and Vegan.  And a book my friend Cory recommended some time ago, "Dress Your Family in Corduroy and Denim" by David Sedaris.  I don't even know the premise, but I figure its back to work next week and I have a 40-minute train ride each way every day.  So, Cory, I'll let you know!  ;)

So, yes, I have a recipe to share, and something new I learned.  Vegan's don't eat most sugar.  Not big-named commercially produced sugars, (C&H Sugar, etc.) because the sugars are refined using bone char in the milling.  Bone char.  Seriously.  Turbinado sugar ("Sugar in the Raw" brand) is not put through this method -- that's why its not pure white.  And crystalized.  Guess what brand I'll be switchin over to...man...just the thought of it.  This is quite a learning process!

So, this one isn't really "healthy" or low-fat, but ladies - if you like dark chocolate..seriously --

PMS Dark Chocolate Brownies:

1. 1 C Earth Balance "butter" (1/2 tub) (or 1-Cup butter = 2 sticks)
2. 2 C Sugar in the Raw (natural cane)
3. 2 tsp. Vanilla Extract
4. 6 tsp. Ener-G non-egg, egg replacer (or 4-eggs)
5. 3/4 C Hershey's Special Dark Cocoa Powder
6. 1 C all-purpose Flour
7. 1/2 tsp. baking Powder
8. 1/4 tsp. salt
9. 1 Cup chopped Walnuts (optional)

1) Heat oven to 350. Grease a 13x9x2 baking pan.

2) Place Earth balance in a bowl and melt in microwave. Add sugar and vanilla to it and gently beat. Add Ener-G and continue to mix. Add cocoa, mix. Add flour, baking powder and salt. Beat until well blended. Pour into prepared pan.

3) Bake 30 - 40 minutes (higher elevation requires longer bake times) until brownies pull from the side of the pan. Cool completely on a wire rack. Frost if desired.

Makes aproximately 36 small bars, if you can help yourself with portion control -- these are really really yummy!

Its Saturday and yes, I have a new recipe to share!

So, been feeling yucky lately -- its that time of year.  Not as bad as last year, but I just can't seem to shake the sinus thing -- one breathing treatment later and I'm feeling a little better, I must admit.  (That's for the hubby who made me take one...)

Anyway - after a fun day of assembling our new nightstands (I inherited my mother's furniture when she died, which for the most part is great, heavy, real wood furniture, but the end tables - OMGosh - totally 1976...it was time) which are absolutely GORGEOUS...black to match the new headboard/footboard I'm painting black...we watched the rest of "Holiday" with Jack Black, Cameron Diaz, Jude Law (yummy) and 'Rose' from the Titanic (her name escapes me at the moment) which was darling.  Happy Ending = Shay loved it!  It was time to make dinner. 

One of my favorite, and I mean all-time FAVORITE foods is soup.  Love soup.  Especially this time of year.  And I especially LOVE cream soups.  Being milk allergic kind of blows it, and Vanilla Soy milk just doesn't work (and have you ever had a taste of plain soy milk -- ewwwwwwwww)...but tonight, once again reading from the Giant Book of Tofu, I found a "cream of mushroom" recipe and happened to have everything I needed laying around the house.  Silken Tofu, cooking Sherry, fresh mushrooms, onion, garlic, and Thyme.  So so simple.  Was it perfect.  It wasn't exactly as I remembered it, but, close?  Yes...close enough to satisfy.  Besides I needed a little more protein today -- in the end, it was yummy, satisfying, easy, and definitely something I'll try again!

"Cream" of Mushroom Soup:

• 3 Tbsp. olive oil
• 1 Cup thickly sliced mushrooms
• 1/2 red onion
• 5 tsp. garlic, minced
• 1/2 C cooking sherry
• 1/2 tsp. thyme (dried is fine, fresh is better)
• 1 tub of silken tofu
• 1 Cup water
• Salt to taste

Saute onion and garlic in oil.  When onion is translucent, add mushrooms and thyme.  Saute 5 more minutes.  Add the Sherry and simmer.

Put tofu and water in a food proceesor.  Blend until creamy.  Slowly add sauce to pan and simmer on low until mushrooms are tender.  It does need salt, but all in all...not a bad cold night soup!

Bon apetit!

JULIE:  And yes, I can do eggs, but I haven't yet.  I'm pulling most my protein from black beans, legumes, tofu/edamame/soy cheese, seitan, and nuts.  I LOVE putting sunflower seeds on my salads.  There are plenty of lacto-ovo vegetarians out there (those that consume fish and eggs) but I've surprised myself in eating almost wholey Vegan since starting.  I never imagined my little experiment would have turned out this way, but so far, that's what's been happening.  I almost had eggs this morning, but then decided on a berry/soy milk/banana smoothie for breakfast.  Didn't miss it at all. 

Besides, I have to admit, though I'm almost embarrased to do so, I caught a special on HBO about the founder of PETA (and though I think they are an extremist group, I understand their beliefs and passion, just not its execution) and I don't know that I'll visit eating eggs (even "cage free") again anytime soon.  Anytime I think to eat them, I sit for a second and think of something else in its place it seems.  Had Lentil soup for lunch, and with dinner I'm pretty well rounded on the protein for the day.

~S

Another recipe...focus on tofu!

So, tried another pretty darn good recipe from my Giant Book of Tofu Cooking yesterday, modified it a bit, but it gave me another way to make tofu.  This makes the tofu into little strips of "steak" great plain with a dish of sauteed/steamed vegis or as we ate it...just like fajitas.

Tofu Steak

• Take one block of firm, or extra firm, tofu
• Cut it in half length-wise so you have two square pieces when you are down
• place both on a plate of paper towels, covered by paper towels with another plate on top and a book or tea kettle (something with weight) on top.  Allow to sit for atleast an hour.  You might want to change the paper towels in between.  You won't believe the liquid that comes out of tofu.  It not only looks like a sponge but absorbs like one, too.
• Once drained, slice lengthwise into 4 strips for each 1/2 (8 total strips).
• Take a gallon ziplock bag and add to it; 1/2 cup flour, 1/2 tsp. thyme, 1/2 tsp. salt, 1/2 tsp. pepper, 1/4 tsp. paprika (add more for a bite) (optional: 1/2 tsp. cumin, 1/2 tsp. chili pepper);
• add 4 strips at a time shaking until all are well coated with the flour mixture.
• Add 3 tsp. olive oil to a hot skillet, add the tofu strips and cook until brown and slightly crispy (20 minutes or so).
• Remove tofu strips and add vegetables for saute.  We used mushrooms, bell peppers, onions, and squash and cilantro. 

We took the results and tossed them all into a burrito with some salsa and yummy - fajitas meat free!

Enjoy!

~ S