Monday, April 07, 2008
The Gauntlet Has Been Thrown Down...
Here goes nothing: in an effort to start eating more healthily, I'm trying to cut back red meat significantly. However, since Melissa doesn't like pork, and we eat together often, that eliminates that particular white meat. I'm kind of sick of chicken now, and I don't like that much fish. What's left? Sadly enough, vegetables.
Now well all know that I'm a hardcore carnivore (which would be an awesome rock band name,) but I have to face the fact that I'm not far from 30, I work in a fairly unhealthy industry, and I don't get enough exercise. I'm definitely not cutting meat out altogether, but I'm looking for some alternative recipes. I know that at least 3 of my readers are vegetarians, and probably have friends that are also, so here's the challenge:
Post your best vegetarian recipe in the comments section. I will pick the one that sounds the most appealing, and cook it Thursday. I'll post the results on Friday.
Sorry I've been slack on The Idiot Speaks. I'm kind of burned out from working two jobs for over a year, and nothing about that place amuses me currently. Things that would have been amusing a few months back now just piss me off. I'm not planning on quitting the Village Idiot, but I am thinking of taking a few weeks off to relax.
Anyway, post your recipes, and let the games begin!
JT out.
Now well all know that I'm a hardcore carnivore (which would be an awesome rock band name,) but I have to face the fact that I'm not far from 30, I work in a fairly unhealthy industry, and I don't get enough exercise. I'm definitely not cutting meat out altogether, but I'm looking for some alternative recipes. I know that at least 3 of my readers are vegetarians, and probably have friends that are also, so here's the challenge:
Post your best vegetarian recipe in the comments section. I will pick the one that sounds the most appealing, and cook it Thursday. I'll post the results on Friday.
Sorry I've been slack on The Idiot Speaks. I'm kind of burned out from working two jobs for over a year, and nothing about that place amuses me currently. Things that would have been amusing a few months back now just piss me off. I'm not planning on quitting the Village Idiot, but I am thinking of taking a few weeks off to relax.
Anyway, post your recipes, and let the games begin!
JT out.
Comments:
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Me and the Missus will come up with something satisfying for the meat eater who's chosen to lightly experiment with the wonderful world of vegetables. Expect a recipe in a day or two.
I'm having to cut back on the red meats and finding it a challenge, too. I have a veggie/cornbread casserole you could try - I'll have to dig up the recipe. And a raw-broccoli salad that features sunflower seeds, raisins and bacon (although we use bac-o's, which are soy, but add a better flavor to it) that I could eat with every meal until the end of time.
You don't like "fish", but what about shrimp, scallops, mussells, etc.?
You don't like "fish", but what about shrimp, scallops, mussells, etc.?
Vegetarian barbeque. Ingredients:
1 Vegetarian, sauce, dry rub...
Sorry, couldn't resist...
Seriously, I've done a lot of "good work" simply having something with low calories to start meals. Say grapefruit with a touch of honey to start your breakfast, a salad (easy on the dressing, fella) to start lunch, and so on.
And if Melissa will put up with it, there are various soups that you can make with lentils (beans) that are pretty good.
1 Vegetarian, sauce, dry rub...
Sorry, couldn't resist...
Seriously, I've done a lot of "good work" simply having something with low calories to start meals. Say grapefruit with a touch of honey to start your breakfast, a salad (easy on the dressing, fella) to start lunch, and so on.
And if Melissa will put up with it, there are various soups that you can make with lentils (beans) that are pretty good.
MAUS - I love that type of seafood, but sadly, I prefer most of it fried. I'll do it grilled occasionally. Hmmm...maybe I'll grill shrimp and scallops for dinner tonight.
BUBBA - Nicely played. And I don't know how you guessed it, but dressing is where I kill myself on salads.
BUBBA - Nicely played. And I don't know how you guessed it, but dressing is where I kill myself on salads.
Mmmm grilled scallops. *drool*
And grilled corn! Just soak it for a couple hours in some water (so the husks don't burn, ya know?), then a few minutes on the heat and there you are.
You can use the leftovers to make creamed corn or corn chowder. Or corn fritters. *drool*
And grilled corn! Just soak it for a couple hours in some water (so the husks don't burn, ya know?), then a few minutes on the heat and there you are.
You can use the leftovers to make creamed corn or corn chowder. Or corn fritters. *drool*
JT...try these. I make a really simple salsa to put over them (chopped onion, chopped red pepper, cilanto) and usually put the some cheddar cheese on top of the burritos - you can never have enough cheese.
Although considering how often I order from the Idiot it is amazing that I cook at all....
Sweet Potato Burritos
INGREDIENTS
1/2 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 cans (16oz) black beans, drained
1 1/2 cups water
2 tablespoons chili powder
1 teaspoon ground cumin
3 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
2 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
10 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
Although considering how often I order from the Idiot it is amazing that I cook at all....
Sweet Potato Burritos
INGREDIENTS
1/2 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 cans (16oz) black beans, drained
1 1/2 cups water
2 tablespoons chili powder
1 teaspoon ground cumin
3 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
2 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
10 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
JT--almost everybody that eats salads kills their diet with dressing. In fact, there was a study a few years back that found that something like 35% of all fat intake among young women of college age was from salad dressing.
Scary stuff, eh? It's no ESP on my part, but just reality.
Scary stuff, eh? It's no ESP on my part, but just reality.
Columbiacitygirl - I'm curious - do I know you in real life? Also, thanks for the recipe, and don't be a stranger!
Okay, I'm probably going out on a limb here...this recipe requires that you like curry AND own a slow-cooker...BUT, it's my absolute favorite, and I can cook it myself, so you know it's easy! Here goes...
Chickpeas in Curried Coconut Broth
2 teaspoons canola or vegetable oil (I go with veggie, wth is a canola and how do they get oil from it?!)
1 1/2 cups chopped onion
2 garlic cloves, minced
2 (19 oz) cans chickpeas, rinsed and drained
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 oz) can coconut milk
1 tablespoon curry powder
2 tablespoons chopped pickled jalepeno pepper (I always use more than that...)
1 1/2 teaspoons salt
1/2 cup chopped fresh cilantro
6 cups hot cooked basmati rice, cooked without salt or fat (jasmine is good, too)
Heat oil in a large nonstick (or otherwise - I don't own nonstick 'cause they can't go in the dishwasher) skillet over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Place onion mixture, chickpeas, tomatoes, coconut milk, curry powder, jalapeno pepper, and salt in a 3 1/2 quart (or bigger) electric slow-cooker; stir well. Cover with lid; cook on low-heat setting 6 to 8 hours. Stir in cilantro. Serve over rice.
YUM!!!
Chickpeas in Curried Coconut Broth
2 teaspoons canola or vegetable oil (I go with veggie, wth is a canola and how do they get oil from it?!)
1 1/2 cups chopped onion
2 garlic cloves, minced
2 (19 oz) cans chickpeas, rinsed and drained
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 oz) can coconut milk
1 tablespoon curry powder
2 tablespoons chopped pickled jalepeno pepper (I always use more than that...)
1 1/2 teaspoons salt
1/2 cup chopped fresh cilantro
6 cups hot cooked basmati rice, cooked without salt or fat (jasmine is good, too)
Heat oil in a large nonstick (or otherwise - I don't own nonstick 'cause they can't go in the dishwasher) skillet over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Place onion mixture, chickpeas, tomatoes, coconut milk, curry powder, jalapeno pepper, and salt in a 3 1/2 quart (or bigger) electric slow-cooker; stir well. Cover with lid; cook on low-heat setting 6 to 8 hours. Stir in cilantro. Serve over rice.
YUM!!!
Here's a good salad. I called it "A Cup-a Cup=a Cup-a."
Good for hot weather:
2 slabs of veal
6 frozen hamburger patties
2 slices of turkey
3.14156 lbs of new york strip
a dash of pepper
Cube these. Mix and bake at 250 degrees until golden and bubbly.
Good for hot weather:
2 slabs of veal
6 frozen hamburger patties
2 slices of turkey
3.14156 lbs of new york strip
a dash of pepper
Cube these. Mix and bake at 250 degrees until golden and bubbly.
Kenny - sounds delicious. Nummy Num Num.
Avril - Thank you dear, you are the only recipe currently in the running. The other one from columbiacitygirl may be okay, but I hate sweet potatoes. Unless anonye else mans up, you're the winner!
Avril - Thank you dear, you are the only recipe currently in the running. The other one from columbiacitygirl may be okay, but I hate sweet potatoes. Unless anonye else mans up, you're the winner!
Waaaah! I couldn't find the cornbread casserole recipe.
So here's the broccoli salad one instead (more of a side dish, but I make a meal out of it because its pretty easy to double the recipe):
1/4 cup bacon bits (I use bacos, not real bacon)
1 head fresh broccoli, cut into florets
1 cup shredded cheddar cheese (I sometimes opt to leave the cheese out)
1/2 cup raisins
1/2 cup hulled sunflower seeds
1 red onion, chopped (sometimes I scale this back to 1/2 an onion - with red onion a little can go a long way)
1 cup creamy salad dressing (such as Miracle Whip) or mayonnaise
1/4 cup white sugar
In a large bowl, mix together everything except the salad dressing and sugar.
In a small bowl, whisk together the dressing and sugar.
Pour the dressing mixture over the broccoli mixture and toss well to coat. Cover and refrigerate until chilled.
So here's the broccoli salad one instead (more of a side dish, but I make a meal out of it because its pretty easy to double the recipe):
1/4 cup bacon bits (I use bacos, not real bacon)
1 head fresh broccoli, cut into florets
1 cup shredded cheddar cheese (I sometimes opt to leave the cheese out)
1/2 cup raisins
1/2 cup hulled sunflower seeds
1 red onion, chopped (sometimes I scale this back to 1/2 an onion - with red onion a little can go a long way)
1 cup creamy salad dressing (such as Miracle Whip) or mayonnaise
1/4 cup white sugar
In a large bowl, mix together everything except the salad dressing and sugar.
In a small bowl, whisk together the dressing and sugar.
Pour the dressing mixture over the broccoli mixture and toss well to coat. Cover and refrigerate until chilled.
Another recipe to try--
- Can of white cannellini beans
- bay leaf
- Spinach
- 1-2 fresh tomatoes
- garlic and rosemary (fresh)
- olive oil
Cook cannellini beans with a bay leaf and pepper til warm.
In the meantime, sautee garlic and rosemary in olive oil for a little bit.
Add in tomatoes (chopped)
Add in spinach and cook all until wilted.
Then drain cannellini beans and add to the top.
Yum. It's good on pasta, too.
Sorry that the measurements aren't there...you'll have to be Rachel Ray (who drives me nuts) and eyeball it.
I also make a Greek Pita Pizza with chicken that is good and easy. Again, the recipe isn't approximate.
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- Can of white cannellini beans
- bay leaf
- Spinach
- 1-2 fresh tomatoes
- garlic and rosemary (fresh)
- olive oil
Cook cannellini beans with a bay leaf and pepper til warm.
In the meantime, sautee garlic and rosemary in olive oil for a little bit.
Add in tomatoes (chopped)
Add in spinach and cook all until wilted.
Then drain cannellini beans and add to the top.
Yum. It's good on pasta, too.
Sorry that the measurements aren't there...you'll have to be Rachel Ray (who drives me nuts) and eyeball it.
I also make a Greek Pita Pizza with chicken that is good and easy. Again, the recipe isn't approximate.
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