Inasmuch as my last post complained about The Food Network, it does have some redeeming qualities. I snag dressing recipes, dessert, side dishes and such forth. Mr. Cooking Lady was watching the TV with me yesterday and on popped Robin Miller. Now, I do like her strategy in the fact that she plans ahead. She will bake veggies, or chicken and bulk and use it throughout the week. So for working women who still want to cook with whole foods, she is your answer.
She was make this basic salad, but her dressing was a tomato base. My husband called from work, which happens to be in the produce department and he closed, so he called to see what we needed for that dressing recipe. I told him and home they came.
So for lunch today we made the dressing, but what was even better was the salad itself. We used raw greens. Now, you may be thinking, most salads are greens. And I will give you your DUH moment, but I took it a step further. After watching the raw food DVD, and those girls used all sorts of raw greens, I said, 'Why the heck not us?' Low and behold, we had a salad of raw collards, green kale and iceberg. That was all. And man oh man, it rocked the house. Whoa!! So try this dressing and put it on anything your little heart desires. Enjoy...we did!
Ingredients
1 large plum tomato, seeds squeezed out, roughly chopped
1/4 cup chopped oil-packed sun-dried tomatoes (we had them with no oil and re-hydrated our own in 1/8 cup of oil
1 tablespoon minced fresh ginger
2 garlic cloves, peeled
1 to 2 tablespoons balsamic vinegar
1/2 cup water (plus 2-3 T, play with it)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cups washed mixed greens (any combination of romaine, red leaf, Bibb, Boston lettuce, mustard greens, spinach)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Directions
In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar. Process until finely chopped. Add water, salt, and pepper and puree until smooth.
Divide greens evenly among 4 salad plates and spoon dressing over top.
This should be a dressing that is not overly thick or overly thin. But you be the judge in your home. Go with what works. But this one is a keeper and I am pleased to announce that I am finally building my arsenal of dressings.
Thursday, February 12, 2009
Mint Me
We love mint. And the one I use most often is spearmint. I was introduced to this lovely herb when I met my husbands extended family in Cleveland Ohio. They are of Arabic decent and well, you can imagine food in their home. That is where I found my love for the Mediterranean diet, and more specifically the Middle Eastern diet.
But the one thing that caught me completely off guard and something I fell in love with wholeheartedly was their Fattoush Salad and this is the one salad my non vegetable eating son will woof down. He loves fruit and could probably be a fruititarian, but this salad keeps bringing him to thee other side.
I had brought back some mint from my family on my last visit from Ohio and my mint flourished greatly, until last year, then my crop just up and died. So this year I vowed to start an herb garden and mint was on the top of the list. And for right now that stuff is taking off like wildfires as is the basil, oregano, curly parsley and we are waiting to see what the sage and rosemary do. they have been planted but do not seem to have taken good root yet. Keep your fingers crossed for them and us.
So yesterday, being good weather and all, I traipsed outside, and took the mint down to the skivvies. Luckily it will grow right back and in full force. I also trimmed the basil back, came in the house and began to dehydrate them. I had 4 trays. One of basil and three of mint. The house smelled so fragrant. What I did forget to do was keep some fresh mint aside to make some tea. But hey, I can walk back outside and clip some more HAH!
This is the picture of my trimmed mint before we stripped it off the stem and laid it in the trays to be dried out.
Wednesday, February 11, 2009
I Wrote To The Food Network
Yep, I finally did it, and here was the catalyst. As many of you know, I had major spinal surgery this past summer. And lucky me, recovery is going great. I am not 100% , but that is to be expected. On my last doctors visit, they advised me to take a pilates class. Well, due to the fact that I am still unemployed, I thought I would swing by the library and scour their DVD section to see if I could find one on pilates. Low and behold there were none. But I did come across a DVD on raw food. I read Kristen's Raw, but wanted to see real folks in action dealing with raw food. They had people talking about their experiences, and then some recipes. I snatched that bad boy up and home I went. My husband and I both watched and and as always learned tons of new information.
But as I was watching the recipe section of the DVD, it hit me that there was nothing, and I mean zip...nada, zero, zilch, naught...you get where I am coming from. But in defense of the Food Network I will say that Ellie Krieger is the closest thing we have to a healthy cooking show. So I sat down and typed out a letter to Food Network. I had Savanah edit it (as I do so many times for her) and she approved. So, print I did and slapped a stamp on thee envelope and it is now sitting in my mailbox, anxiously waiting for Mr Mailman to come and whisk it away.
I wanted you all to see what I wrote them and as soon as I get any word form them I will be posting it here. You always here of people being pro-active and I have envied them for years. Well no longer will I be the equivalent of a letter-writing couch potato. So here goes and hope you all enjoy it, for I certainly did:
Greetings Food Network,
I have been a staunch follower of your network for some time now. I am pleased to say that there is many a show my family and I watch. We also enjoy the diversity of programs you offer until just recently.
I have a 15 year old daughter who is a vegetarian and decided to do so at the ripe age of 8 & ½. Who does that? I, having been vegetarians in the past, supported her whole-heartedly. Her’s was for the reason of the animal cruelty.
So as we sit and watch your channel, it baffles us as to why you do not have any show related or connected to vegetarianism, veganism, raw foodists, macrobiotics. Do not misunderstand me. You offer a wide variety of themed shows, if you will. You have Southern, Italian, semi-prepared, down-home, in your face, ethnic, grilling…the list is endless. And they are a tribute to their cooking abilities. But for those of us who do not consume meat, we can only take meat dishes so far, and then it is a done deal. And in as much as we would like to make meat dishes vegetarian, that is not always possible.
Most people see being a vegetarian as a door closing in the world of cooking. I happen to disagree. We see it as an opportunity to explore new foods that most people have no clue about. I would say the most common question we get asked as vegetarians is, ‘What do you eat?’ And my new-found answer is, ‘Everything you do not!’ And it’s pretty darned accurate. It still amazes me when people have no idea what Swiss chard is, or Cous Cous, or wheat bulgur. Again the lists of food people are clueless about are endless. Omnivores see our lifestyle as a lack of foods, when in all reality is an open door for an abundance of foods.
I do have to give you credit where it is due. We enjoy Ellie Krieger. But she still uses quite a bit of meat in her dishes. And I have heard from those of us who are vegetarians, who do appreciate her show in the fact that she does give us someone to turn to, but rarely.
I think there is a market out there for us. But here is where it gets hairy on your end. Most of the time we as vegetarians are depicted as free loving, dreadlock donning, bare-footed, tie-dyed shirt wearing people. Oh so wrong are we perceived. We are much more than that. We are main streamed people who are trying to fit into an omnivore’s world, (and do quite well if I do say so myself). But what I think we want people to see and understand is that we do not live on tofu and twigs. There is more in our food spectrum then the average public suspects. Our options open up the minute we let go of meat. And trust me when I tell you that my dinner table is loaded with choices. And that even a die-hard meat and potatoes person would be hard pressed to say we have limited choices when it comes to our menu.
I guess what I am asking, is that you take into consideration those of us who chose to leave meat by the wayside when choosing your next new show. There is a market out there and I think you would be surprised to find out just how many of us are out here waiting for the right show to explain to the unsuspecting world what we have to offer as non-meat eaters.
Thank you for your time,
Danette Jalil
But as I was watching the recipe section of the DVD, it hit me that there was nothing, and I mean zip...nada, zero, zilch, naught...you get where I am coming from. But in defense of the Food Network I will say that Ellie Krieger is the closest thing we have to a healthy cooking show. So I sat down and typed out a letter to Food Network. I had Savanah edit it (as I do so many times for her) and she approved. So, print I did and slapped a stamp on thee envelope and it is now sitting in my mailbox, anxiously waiting for Mr Mailman to come and whisk it away.
I wanted you all to see what I wrote them and as soon as I get any word form them I will be posting it here. You always here of people being pro-active and I have envied them for years. Well no longer will I be the equivalent of a letter-writing couch potato. So here goes and hope you all enjoy it, for I certainly did:
Greetings Food Network,
I have been a staunch follower of your network for some time now. I am pleased to say that there is many a show my family and I watch. We also enjoy the diversity of programs you offer until just recently.
I have a 15 year old daughter who is a vegetarian and decided to do so at the ripe age of 8 & ½. Who does that? I, having been vegetarians in the past, supported her whole-heartedly. Her’s was for the reason of the animal cruelty.
So as we sit and watch your channel, it baffles us as to why you do not have any show related or connected to vegetarianism, veganism, raw foodists, macrobiotics. Do not misunderstand me. You offer a wide variety of themed shows, if you will. You have Southern, Italian, semi-prepared, down-home, in your face, ethnic, grilling…the list is endless. And they are a tribute to their cooking abilities. But for those of us who do not consume meat, we can only take meat dishes so far, and then it is a done deal. And in as much as we would like to make meat dishes vegetarian, that is not always possible.
Most people see being a vegetarian as a door closing in the world of cooking. I happen to disagree. We see it as an opportunity to explore new foods that most people have no clue about. I would say the most common question we get asked as vegetarians is, ‘What do you eat?’ And my new-found answer is, ‘Everything you do not!’ And it’s pretty darned accurate. It still amazes me when people have no idea what Swiss chard is, or Cous Cous, or wheat bulgur. Again the lists of food people are clueless about are endless. Omnivores see our lifestyle as a lack of foods, when in all reality is an open door for an abundance of foods.
I do have to give you credit where it is due. We enjoy Ellie Krieger. But she still uses quite a bit of meat in her dishes. And I have heard from those of us who are vegetarians, who do appreciate her show in the fact that she does give us someone to turn to, but rarely.
I think there is a market out there for us. But here is where it gets hairy on your end. Most of the time we as vegetarians are depicted as free loving, dreadlock donning, bare-footed, tie-dyed shirt wearing people. Oh so wrong are we perceived. We are much more than that. We are main streamed people who are trying to fit into an omnivore’s world, (and do quite well if I do say so myself). But what I think we want people to see and understand is that we do not live on tofu and twigs. There is more in our food spectrum then the average public suspects. Our options open up the minute we let go of meat. And trust me when I tell you that my dinner table is loaded with choices. And that even a die-hard meat and potatoes person would be hard pressed to say we have limited choices when it comes to our menu.
I guess what I am asking, is that you take into consideration those of us who chose to leave meat by the wayside when choosing your next new show. There is a market out there and I think you would be surprised to find out just how many of us are out here waiting for the right show to explain to the unsuspecting world what we have to offer as non-meat eaters.
Thank you for your time,
Danette Jalil
Sunday, February 8, 2009
Beef...It's What For Dinner
NOT!
But I got your attention didn't I? But I did have this thought running around in my mind and wanted to see what you guys thought. And this goes for you omnivores as well. So put on your thinking caps. Most of my followers are either vegetarians (or trying to be) and or vegans.
Now, let's say you have invited some dinner guests over and they are devout meat eaters. I'm talking steak and potatoes type of folk. But you know that you can easily put on a spread that would knock their socks off and that they would never view vegetarians as twig eaters ever again. And I am talking soup to nuts type of dinner.
What would you cook for them? I am still throwing around a menu in my head. So I will either update here and add it on as an edit in, or comment on my own blog. But let's hear it folks, what would you cook as a vegetarian for a meat eater. Bring it on ladies...and gentlemen. Bring me your game faces.
But I got your attention didn't I? But I did have this thought running around in my mind and wanted to see what you guys thought. And this goes for you omnivores as well. So put on your thinking caps. Most of my followers are either vegetarians (or trying to be) and or vegans.
Now, let's say you have invited some dinner guests over and they are devout meat eaters. I'm talking steak and potatoes type of folk. But you know that you can easily put on a spread that would knock their socks off and that they would never view vegetarians as twig eaters ever again. And I am talking soup to nuts type of dinner.
What would you cook for them? I am still throwing around a menu in my head. So I will either update here and add it on as an edit in, or comment on my own blog. But let's hear it folks, what would you cook as a vegetarian for a meat eater. Bring it on ladies...and gentlemen. Bring me your game faces.
Saturday, February 7, 2009
You Have Got To Ask
Yes, that means you. Go to your produce departments and ask for throw-aways, second hands, older produce. It's worth it. You would be surprised at what your produce department is throwing away. Now, you may have to go in late at night or early in the morning to pick it up, but it can be worth it if you are canning or bulk cooking.
I go for the bananas. Since trying to give up eggs (moreso in my baking/cooking) we have gone to using bananas. And in our house, the fresh ones go rather quickly, but the ones that don't end up hitting the freezer. Once they thaw down, they are like super mush and oh so easy to work with. It takes a bit of planning, but pull them out that morning before you start your baking and viola, you are good to go.
So go on, get to your produce department and ask them for what they are about to throw away and if it is too far gone, there is always your composting bin. So, it is a win win for everyone.
I go for the bananas. Since trying to give up eggs (moreso in my baking/cooking) we have gone to using bananas. And in our house, the fresh ones go rather quickly, but the ones that don't end up hitting the freezer. Once they thaw down, they are like super mush and oh so easy to work with. It takes a bit of planning, but pull them out that morning before you start your baking and viola, you are good to go.
So go on, get to your produce department and ask them for what they are about to throw away and if it is too far gone, there is always your composting bin. So, it is a win win for everyone.
Monday, February 2, 2009
Super Bowl Food
The big day has come and gone. Woo Hoo (that was sarcasm). I love watching football, but if it left the airways I would not need a therapist. I think it is over rated, over payed and it's not really football. Soccer came first and...if you need all that protective equipment, then where's the sport in that. I mean come on. Michael Phelps seemed to have won what, 8 gold medals and all he wore was a Speedo and a skull cap.
But I got distracted here a bit. We do however love the food we make on this day. It's a healthy version of junk food. I just love saying that. But on to what we ate. There are no definitive recipes, we WINGED IT!
We made a platter of Ultimate Nachos:
Cover the bottom of a pizza pan with chips (we used organic blue)
Then layer in any order you so choose and add or delete items you do not care for:
lettuce
tomatoes
onions
green olives
salsa
refried beans (we made our own)
jalapeno cheese (we used real dairy cheese)
Pop in a preheated oven of 350 degrees for about 10-15 minutes and viola!
And our other dish of the night was chili dogs. I had been needing/wanting to clean out and rearrange my pantry. So what do you do with a half a cup of stray beans? You make chili out of them...all of them. I know I had 3 beans in our chili and one of them was black beans, but other than that I have no clue.
Chili:
about 2 cups of dried beans, pressure cooked until tender.
1&1/2 T chili powder
1&1/2 t salt
1/4 t chipotle powder
1/2 cup veggie ground beef
1 small can of tomato paste + one can of water
1/2 can 28 ounces whole tomatoes, chopped
Water to thin out.
Serve over veggie dog and add fixin's as you see fit. Enjoy, for we certainly did.
But I got distracted here a bit. We do however love the food we make on this day. It's a healthy version of junk food. I just love saying that. But on to what we ate. There are no definitive recipes, we WINGED IT!
We made a platter of Ultimate Nachos:
Cover the bottom of a pizza pan with chips (we used organic blue)
Then layer in any order you so choose and add or delete items you do not care for:
lettuce
tomatoes
onions
green olives
salsa
refried beans (we made our own)
jalapeno cheese (we used real dairy cheese)
Pop in a preheated oven of 350 degrees for about 10-15 minutes and viola!
And our other dish of the night was chili dogs. I had been needing/wanting to clean out and rearrange my pantry. So what do you do with a half a cup of stray beans? You make chili out of them...all of them. I know I had 3 beans in our chili and one of them was black beans, but other than that I have no clue.
Chili:
about 2 cups of dried beans, pressure cooked until tender.
1&1/2 T chili powder
1&1/2 t salt
1/4 t chipotle powder
1/2 cup veggie ground beef
1 small can of tomato paste + one can of water
1/2 can 28 ounces whole tomatoes, chopped
Water to thin out.
Serve over veggie dog and add fixin's as you see fit. Enjoy, for we certainly did.
Sunday, February 1, 2009
Heart Attack Grill
A friend of mine sent this to me and I was debating on whether or not to post about this but I decide to go on ahead and do it. It is a wonderful reminder as to why I do what I do and why I make the choices I make. Meat eaters can jest all they want about us living on sprouts, but I will be laughing all the way to the doctors office. HAH!
Go visit Heart Attack Grill
Go visit Heart Attack Grill
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