Kitchen Hint of the Day!

August 12, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , , , , ,

Vegetarian grill out……………..

For barbecues, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled veggies are great, too!

Advertisements

“Meatless Monday” Recipe of the Week – INDONESIAN TOFU AND VEGETABLE STEW

July 15, 2019 at 6:01 AM | Posted in Uncategorized | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a recipe for an INDONESIAN TOFU AND VEGETABLE STEW. Tofu, Lime, Onion, Vegetables, and Spices make up this delicious and healthy dish! It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes to please all! Looking for Meal ideas, be sure to check them out. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

INDONESIAN TOFU AND VEGETABLE STEW
Ingredients

1 Tbsp freshly grated ginger (15 mL)
Juice of one medium sized lime
1 1/2 Tbsp canola oil, divided (20 mL)
1 (12 oz / 350 85 g) block of firm or extra firm tofu, diced into cubes
1 large onion, diced
2 cloves garlic, minced
1 tsp ground cumin (5 mL)
1 tsp ground coriander (5 mL)
1/4 tsp ground cloves (1 mL)
1 cup sodium-reduced vegetable or chicken broth (250 mL)
1 cup light coconut milk (250 mL)
2 cups green beans, cut in 2 inch (5 cm) pieces (500 mL)
1 red bell pepper, diced
1 medium zucchini, diced
2 Tbsp fresh cilantro (30 mL)

Directions

1 – In a bowl, marinate tofu with the ginger, lime juice and 1/2 Tbsp (7 mL) canola oil. Toss well to coat. This can be done about 30 minutes ahead of time and up to overnight in the refrigerator.
2 – In a large saucepan, no lid required heat remaining 1 Tbsp (15 mL) canola oil. Add onion and cook for about 6 minutes or until softened and slightly browned. Add garlic, cumin, coriander and cloves and stir for 2 minutes.
3 – To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened.
4 – Add green beans, bell pepper and zucchini and cook for about 10 minutes more or until vegetables are tender. Add marinated tofu and cook an additional 5 minutes. Garnish with cilantro. Serve over steamed brown rice or quinoa, if desired.
NOTES:
With a light coconut lime flavor, this recipe features green beans, bell peppers and zucchini. If you have other fresh veggies on hand, then you can add them as well.

Recipe Yield: Yield: 8 servings.Serving Size: 1 cup (250 mL)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 290 milligrams
Protein: 5 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/indonesian-tofu-and-vegetable-stew

“Meatless Monday” Recipe of the Week – Asparagus and Egg Noodle Bowl

July 8, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , ,

This weeks ‘”Meatless Monday” Recipe of the Week – Asparagus and Egg Noodle Bowl. Chinese Noodles, Asparagus, Sesame Seeds, Button Mushrooms, Eggs, Milk, and Teriyaki or Hoisin Sauce make up this week’s recipe! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Asparagus and Egg Noodle Bowl

Recipe Ingredients:
1 (6-ounce) package Chinese noodles
2 teaspoon vegetable oil
1 cup diagonally cut asparagus pieces (4-ounce)
2 teaspoons sesame seeds
1 1/2 cups sliced button mushrooms
3 large eggs
1/4 cup milk
Teriyaki or hoisin sauce for accompaniment (optional)

Cooking Directions:
1 – Cook noodles according to package directions; drain.
2 – Heat oil in large nonstick skillet over medium heat until hot. Add asparagus and sesame seeds; stir-fry until asparagus is tender, 3 to 4 minutes.
3 – Add mushrooms; stir-fry 1 minute.
4 – Add noodles; cook, stirring occasionally, until heated through, 1 to 2 minutes.
5 – Beat eggs and milk in small bowl until blended; pour over noodle mixture. As egg mixture begins to set, Stir gently. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
6 – Serve with a splash of teriyaki or hoisin sauce, if desired.
Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 532; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 391mg; Total Carbs: 67g; Fiber: 5g; Protein: 26g; Sodium: 141mg.
https://www.cooksrecipes.com/mless/asparagus_and_egg_noodle_bowl_recipe.html

“Meatless Monday” Recipe of the Week – Tuscan Bean Salad with Gorgonzola Bruschetta

July 1, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Tuscan Bean Salad with Gorgonzola Bruschetta. Made using Cannelloni Beans, Tomatoes, Garlic, Creamy Mustard Sauce, Gorgonzola, then served over Salad Greens and all served on Bruschetta! The recipe is from one of my favorite sites, the CooksRecipes website. At the Cooks site you’ll find a huge and varied selection of recipes so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Tuscan Bean Salad with Gorgonzola Bruschetta
This beautifully presented salad combines canned cannelloni beans, tomatoes and garlic in a creamy mustard sauce. The mixture is served over salad greens surrounded by Gorgonzola topped bruschetta.

Recipe Ingredients:
Bruschetta:
1/2 cup (2-ounces) crumbled Gorgonzola cheese
2 teaspoons olive oil
1/4 teaspoon coarsely ground black pepper
16 slices French baguette (1 pound loaf), each 1/2-inch thick

Salad:
2 (19-ounce each) cans cannelloni beans, rinsed, drained*
2 medium fennel bulbs, thinly sliced (optional)
4 medium plum tomatoes, diced
3 cloves garlic, minced
3/4 cup light or fat free mayonnaise
3/4 cup white wine vinegar
1/4 cup Equal® Spoonful**
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package mixed salad greens

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool.
3 – Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl.
4 – Whisk mayonnaise, vinegar, Equal®, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.
5 – Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.
Makes 16 servings.

*May substitute canned Great Northern Beans

**May substitute 6 packets Equal sweetener

Nutritional Information Per Serving (1/16 of recipe): calories 181, protein 7 g, carbohydrate 28 g, fat 7 g, cholesterol 7 mg, sodium 701 mg.
https://www.cooksrecipes.com/diabetic/tuscan_bean_salad_with_gorgonzola_bruschetta_recipe.html

“Meatless Monday” Recipe of the Week – Vegan Buffalo Cauliflower Wings

June 24, 2019 at 6:01 AM | Posted in Meatless Monday, PBS | 2 Comments
Tags: , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Vegan Buffalo Cauliflower Wings. I was looking at several sites for a Buffalo Cauliflower Wings recipe to pass along and came across the one that sounded the best from the PBS Recipe website. Made using Cauliflower Florets along with several Spices, Celery, and a Vegan Ranch Dressing. You’ll never miss the meat with this week’s recipe! Again its off the PBS Food website which has a fantastic and large selection of Recipes for all Cuisines, Diets, and Tastes so check it out today and always support your local PBS Stations. Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/recipes/

Vegan Buffalo Cauliflower Wings
A great finger food for sports events, these vegan buffalo cauliflower wings are even better when some of the hot sauce is mixed with the batter so that the cauliflower really marinates in it.
Ingredients
1 cup water
1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
3/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head of cauliflower, cut into florets
Handful of celery, trimmed and cleaned
Ranch dressing of choice (I used a store-bought vegan dressing)

Directions
1 – Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside.
2 – In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined.
3 – Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.

http://www.pbs.org/food/recipes/vegan-buffalo-cauliflower-wings/

Kitchen Hint of the Day!

June 24, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , ,

Going Vegetarian…….

Build meals around protein sources that are naturally low in fat, such as beans, lentils, and rice. Don’t overload meals with high-fat cheeses to replace the meat. Combining protein and fiber at meals will help you feel fuller longer. This rice bowl, for example, gets protein from the chickpeas and fiber from the brown rice and root vegetables.

“Meatless Monday” Recipe of the Week – Black Bean Lasagna

June 17, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a Black Bean Lasagna. Made with Black Beans, Onion, Green Sweet Pepper, Low Fat Cottage Cheese, Reduced Fat Cream Cheese, and the Seasonings. Take your Lasagna where it’s never been with this week’s recipe! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Black Bean Lasagna
Here’s a crowd pleaser! Serve with a big green salad, tortilla chips and your family’s favorite beverage.

Recipe Ingredients:
9 lasagna noodles (8 ounces)
2 (15-ounce) cans black beans, rinsed and drained
Nonstick cooking spray
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 (15-ounce) cans low-sodium tomato sauce or tomato sauce with seasonings
1/4 cup snipped fresh cilantro
1 (12-ounce) container low-fat cottage cheese
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/4 cup light dairy sour cream
Tomato slices (optional)
Fresh cilantro leaves (optional)

Cooking Directions:
1 – Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
2 – Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, un-mashed beans, tomato sauce, and snipped cilantro; heat through.
3 – In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
4 – Bake, covered, in a preheated 350°F (175°C) oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired.
Makes 8 servings.

Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Nutritional Information Per Serving (1/8 of recipe): calories: 340, total fat: 8g, saturated fat: 5g, cholesterol: 25mg, sodium: 589mg, carbohydrate: 49g, fiber: 8g, protein: 21g, vitamin A: 21%, vitamin C: 31%, iron: 21%.
https://www.cooksrecipes.com/mless/black_bean_lasagna_recipe.html

“Meatless Monday’ Recipe of the Week – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

May 27, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday’ Recipe of the Week is – PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you’ll need; 1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes so be sure to check it out. Enjoy and Make 2019 a Healthy One. https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

Ingredients

1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 – Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 – Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 – Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65
Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams
https://diabeticgourmet.com/diabetic-recipe/penne-with-roasted-eggplant-and-savory-mushroom-ragout

“Meatless Monday” Recipe of the Week – POTATO, BROCCOLI AND FENNEL SALAD

May 20, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – POTATO, BROCCOLI AND FENNEL SALAD. Idaho Potatoes, Broccoli, Ranch Salad Dressing, and Red Onions are some of the ingredients you’ll need to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly recipes to choose from so check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

POTATO, BROCCOLI AND FENNEL SALAD

Ingredients

8 large Idaho potatoes (about 4 pounds), well-scrubbed, cut into 3/4-inch chunks
1/2 teaspoon salt
4 cups chopped broccoli (about 1 bunch)
2 cups (16 ounces) favorite ranch salad dressing
3 cups chopped fennel (about one large bulb), with core and tops removed
1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
1/2 cup diced green olives with pimento (optional)
Salt and pepper to taste
Leaf lettuce, for garnish
Cherry tomatoes or sliced tomatoes, for garnish

Directions

1 – Fill large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil for three minutes.
2 – Add broccoli to potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 minutes). Potatoes and broccoli should both be firm. Drain well in colander.
3 – Transfer potatoes and broccoli to large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions and olives, if using. Taste and season with salt and pepper, if desired. Serve on bed of leaf lettuce with ripe tomatoes as garnish.

Recipe Yield: Yield: 14 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 280
Fat: 18 grams
Sodium: 480 milligrams
Cholesterol: 10 milligrams
Protein: 4 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/potato-broccoli-and-fennel-salad

“Meatless Monday” Recipe of the Week – Vegan Buffalo Cauliflower Wings

May 6, 2019 at 6:01 AM | Posted in Meatless Monday, PBS | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Vegan Buffalo Cauliflower Wings. I came across a few versions of this recipe but I went with the one on the PBS Recipe site! I love their recipes and huge selection to choose from so check it out today! Who needs Meat! You can find this recipe at the PBS website. Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/

Vegan Buffalo Cauliflower Wings
Ingredients
1 cup water
1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
3/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head of cauliflower, cut into florets
Handful of celery, trimmed and cleaned
Ranch dressing of choice (I used a store-bought vegan dressing)

Directions
1 – Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside.
2 – In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined.
3 – Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.
http://www.pbs.org/food/recipes/vegan-buffalo-cauliflower-wings/

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

the frozen biscuit

family style food, whole ingredients

Guam Christian Blog

Lifting up God’s people

Peace of Gluten Free Cake

Making living a gluten free life a "peace of gluten free cake"

Cook with Natty

Just trying to make life taste good

Eater's Digest

Understand what you feed your body

CRACK AN EGG!

Just another WordPress.com site

Never Not Hungry

A (mostly) food blog with delicious and doable recipes.

The Gastronomy Gal

Simplicity in food and travel

MAP 195 NETWORK BY OBAID KHAN!

map195@outlook.com & call me 00923219679935

Cooking with Kathy Man

Celebrating delicious and healthy food

Honey Homestead

My quest to grow 3 beehives into financial independence & the homestead that followed

SurreyKitchen

Living Life and Food

Eat the Vegan Rainbow

tips & tricks for plant-based home cooks

Shanice eats

Food, Music & Lifestyle journal

Tony's Fun Kitchen

Food Recipes, Good Times, Fun Conversation

Zest4Food

Savour the seasons with me on a virtual culinary journey and discover international cooking and baking recipes

vickidelbrouck

how to shop the sales and plan menus your kids will love