Thursday, June 24, 2010
I stumbled upon these quite by accident via Post Punk Kitchen on Facebook. The recipe comes from Opera Girl . She is not a vegetarian, for she has meat dishes, but this one caught my eye and I had more then 90% of the ingredients.
I made them and they looked so much like the nuggets you get in a little box with toys that I scared myself. Thee only thing I need to work on is the texture. They were just a bit soggy in the middle. Not so much that I did not eat 4 of them...oh my gosh, did that just slip out on to the blog. The seasonings were to die for. Take that fast food. These will definitely be on our plates again for sure.
1 cup cooked chick peas
2T olive oil (for frying)
1/2 cup vital wheat gluten
1/2 cup Italian style bread crumbs
1/3 cup water
2T low sodium soy sauce/Tamari
3 cloves garlic, grated with a microplane
1/2 t lemon zest (we were out)
1/2 t thyme
1/2 t paprika
1/4 t dried sage (we were out)
1) In a mini chopper process the chick peas until mostly mashed.
2) Put the chick peas in a medium sized mixing bowl and add the rest of thee ingredients. Turn the mixture onto a cutting board and knead for 3 minutes until you see the strings of gluten forming.
3) Using a knife, divide the ball into 4 even sections. Then divide those 4 into 4 more balls. Shape the hunks of dough into nugget style shapes.
4) Heat up a think layer of oil in a heavy bottom skillet over a medium-low heat. Cook for about 5-7 minutes or until golden brown.
Honey Mustard Sauce
2T coarsely ground Dijon mustard (we used deli style mustard, stone ground)
Mix well and serve with nuggets.
This is going to work well once I master the texture thing. I am hoping to make them into cutlets for a more main course style food. Wheeeeeeeee!
Friday, June 18, 2010
I just to choose to educate people. And when and if they are ready to open their eyes, they can do so by their dollars. Yes folks, there is power in numbers. And the numbers I am talking about is how and where you spend your hard earned money. I choose not to spend anything from Kraft. Why you may ask.Well I am glad that you did. Kraft is connnected, if not owned by Phillip Morris, which we all know is one of thee biggest tobacco companies in the world. Not where I want my hard earned dollars to go. And if you don't think that by not spending your money somewhere does not hurt...then think again.
So I have been doing a bit of research to see where we get our protein from. I myself do not worry about it any longer, for i know what I eat is loaded with protein. And so much so that even on a vegetarian/vegan diet, if done properly, is way more than enough protein. Most Americans, eat the S.A.D.(Standard American Diet) diet, are getting way too much protein, which is even more taxing on the system.
So here are just but a few of the ways to get enough protein and see that you really do not need as much as you think. Who do you think sets the standards for thee amount of protein we need to get. The FDA. And who supports thee FDA? Big time lobbyists. Time to rethink what you eat and where your money is going.
Broccoli - 4 grams in 1 cup
Brown Rice - 5 grams in 1 cup
Refried beans - 7 grams in 1/2 cup
Soymilk - 7 grams in 1 cup
Peas - 8 grams in 1 cup
Tofu - 11 grams in 5 ounces
Oat bran - 16 grams in 1 cup
Lentils - 18 grams in 1 cup
Chick peas - 18 grams in 1 cup
And if we are still going by what the FDA tells us we need, which is a whopping 30 grams per day, then a veggie diet is AOK in my book. But I myself feel we do not need that much protein, but that is just me. An article I read goes further in stipulating that meat may be loaded with protein, but there is a major downside to it as well. Put aside the animal thing and how those poor creatures are being treated. Let's crunch some numbers, shall we?
6 ounce porter house steak - 38 grams of protein(which by FDA standards is already over the limit) & 44 grams of fat, and 16 of those 44 are saturated. Read more in an article here
Now for those of you who may have youth on your side. Trust me when I say that Mother Nature has a way of playing catch up, and she ain't always nice about it. So those Big Macs now will be your triple by-pass in a few years, not necessarily in decades. So you keep on thinking that meat is your best source of protein. Here are some more numbers.
Corn on the cob - 1 cup - 5 grams
Collards - 1 cup - 4 grams
1 medium baked potato - 5 grams
Spinach - 1 cup - 5 grams
Peanut butter - 2T - 8 grams
Almonds - 1/4 cup - 8 grams
Peanuts - 1/4 cup - 9 grams
Cashews - 1/4 cup - 5 grams
Pumpkin Seeds - 1/4 cup - 8 grams
As you can see, it is quite easy to obtain your protein from elsewhere. And no, I do not sit around doing the math. I just eat and enjoy my food. And for those of you who may say, well nuts are fat. Yep, but so is that T-bone steak you ate last week, and I will take my nuts/seeds over your T-bone any day of the week, ounce for ounce.
Sunday, June 13, 2010
3 cups cubed watermelon
2T jalapeno (diced, I used less)
2T mint (I used dry)
2T lime juice (I used lemon)
pinch of salt
I put all thee ingredients on our already cut watermelon and this was unbelievable. For those of you who try this, please drop me a line on what you think of it, I am very curious to see what others think.
I was at work all day, which was a 45 minute drive away. So suffice it to say, I would not be the one cooking dinner. In steps my daughter. We of course, had asked my son what he wanted for his birthday dinner and he fessed up right away that he wanted mashed potatoes and macaroni and cheese. Taters are easy enough. But her macaroni and cheese are very grown up. But last night she out did herself.
Then there was the coup de ta (sp?). She made her brother a golden cake. Basically a vanilla cake. To him, as long as it is white, it is vanilla. We have not told him otherwise. She found the recipe for the cake and the frosting at Food Network, but let me tell you, there are no words to describe how good these recipes were.
3/4 cup butter flavored vegetable shortening (I have no idea what she used, but I will find out)
1&1/4 cup sugar
2&1/2 cups cake flour (she used unbleached white flour)
3t baking powder
8 egg yolks, beaten (I know I have given up eggs, but I did try the cake all the same, but I would love to find a substitute)
3/4 cup milk
Preheat the oven to 350 degrees. Grease 2 (9 inch ) cake pans with shortening and set aside. Cream together the shortening and the sugar. Combine the flour, baking powder and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined.
Add the vanilla and mix well. Pour into the prepared pans, about half the batter. Bake for 18-20 minutes. Remove from oven and cool on a rack.
Quick Vanilla Buttercream Frosting
3 cups confectioners' sugar
1 cup butter
1t vanilla extract
1-2T whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on ow speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading.
Suffice it to say, our dinner last night was to die for. And all thinks goes to my lovely daughter Nana Brain!!
Wednesday, June 9, 2010
3/4 lb dry pasta
2T olive oil
3 cloves garlic minced
1 large tomato, chopped (I used canned for I was out of fresh)
2 cups tomato sauce
3 sprigs parsley, chopped
2t dried oregano and basil
2 cups broccoli florets (mine were the frozen style)
2 cups cooked navy beans (I had soaked a bunch and cooked them in bulk, then froze the leftovers)
1/4 cup chopped black olives
Cook pasta according to directions, drain well. In a large pot, heat oil, and saute garlic until lightly browned. Stir in tomatoes. Add tomato sauce, water, parsley, oregano and basil. Cook uncovered over medium heat smashing tomatoes with spoon.
When sauce thickens, add broccoli. Simmer covered until broccoli is tender but crunchy. Add beans and olives, mix well. Simmer covered until heated through. Stir in pasta. Serve with parsley.
This is so pretty to look at and again, it is just a meal in and of itself, nothing else is needed. Try it, they will ask for it again, you can bet on it.
Friday, June 4, 2010
I was recently at the grand opening of a grocery store where my company is a vendor. There were many of us from our company, and us who demonstrated the meat and cheese (Yes I work for a deli meat company) would rotate between giving out samples and greeting customers at the front door.
I saw a lady walk in with a bag from Whole Foods that read, 'I use to be a plastic bottle.' It was ingenious. I mean think about it. I told her how much we do in the green category and our conversation was going splendidly until an old fart of a man walked by and gruffed out, 'You will never see my use any of those.' I, of course, could say nothing, for I was on duty. But the lady I was talking to, did not have to obey my constraints. She, without missing a beat, politely told him, when they start charging you for them, you may see things differently. She had won me over.
But my daughter asked me, 'What if you gave people a discount for using the reusable bags, won't that make them use them more often?' And I told her no, and for this reason. People are so accustomed to BOGO, 1/2 off, sale, reduced price, clearance. BUT, when you take their money from them right out of their pockets, that makes them mad, and people do not like parting with their money.
So, I look forward to the day when folks get charged for the bags they use. There are may a day that I walk out and never even use a bag...for 1 item...really?
Read more here.
Wednesday, June 2, 2010
Now the young lady who's blog this is no longer blogs but she gave us this lovely dish to relish in and thank you muchly I might add. I may go back and attempt to make the other raw chick pea hummus, but not until I have enough time to do so and that my friends will not be for a while. But in thee interim, go and make this one, and enjoy whether it be with a piece of pita bread or some raw veggies, this is worth the making.
Recipe is Here
1 large zucchini, peeled and diced
1/2 cup tahini
2T olive oil
2T lemon juice
1 large clove garlic, pressed
Sprinkle of paprika
Peel the zucchini until all the green is removed, this is extremely important otherwise your hummus will come out green and in no way resemble traditional hummus. Combine all ingredients in food processor except for paprika and process until smooth and creamy. If you consistency is not coming up like you want it to be, then add a bit of water until you get where you want to be. Serve in a glass bowl and sprinkle with paprika and drizzle with olive oil if you so desire, and enjoy.
I love this chick. She has taught me so much and because of her, I am seriously contemplating getting my own Youtube channel...nah, just kidding. But the thought has crossed my mind. I love food, preparing it, cooking it and then eating it, so why not share that passion with others. One day.
But on to the real reason of this post. I have begun to sprout. No, not lie that, because i am older and no longer growing, but I am sprouting beans and seeds. Right now, in the fridge, I have alfalfa sprouts and lentil sprouts, and both batches came out fantastic. And so darned easy, even a monkey could pull this off. And I am now in the process of sprouting mung beans. So far so good.
These little gems are a powerhouse of foods. Take what they offer and multiply it be thee nth degree and that is what you have in the way of foods. It did take a wee bit to get use to their earthy flavor, but once you get rolling you just can't stop. I love my sprouts and use them on just about anything and everything and just nibble on them when I need a little hold me over. So get off the couch and give sprouting a try, you will not regret it.