March 24, 2007

Apple Bran Muffins

Homemade applesauce:
1 apple, cored and diced
1/4 cup water
1 tsp lemon juice
1 tbsp brown sugar or honey
1 tbsp cinnamon

Combine ingredients in a saucepan and let simmer for 20-30 minutes, stirring occasionally, until apples are tender and mushy. Using a fork, mash the apples into sauce. For smoother applesauce, peel the apples before cooking.

Muffins:
3/4 cup whole wheat flour
3/4 cup oat bran
1/3 cup brown sugar
1 tbsp baking powder
1 tbsp cinnamon
1/4 cup egg beaters (= 1 egg)
1/3 cup soy milk
1/2 cup homemade applesauce
1 apple, cored and diced

Preheat oven to 400 degrees. Mix all ingredients together in a bowl. Grease muffin tins with non-stick cooking spray such as Pam. Fill muffin tins and sprinkle brown sugar and cinnamon over the tops. Bake for 18-20 minutes. Makes 12 muffins.

March 22, 2007

Potato and Leek Soup

white and pale green part of two large leeks, split lengthwise, washed well, and chopped
1 tbsp olive oil
salt
pepper
1 1/2 cups water
1 cup chicken broth
2 large potatoes, cut in 1/2-inch pieces
1 tbsp fresh parsley, minced

In large saucepan, cook the leeks in olive oil with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender, puree half the soup, stir the pure into the remaining soup with the parsley, and season the soup with salt and pepper. Serves 2 generously.

Peanut Sauce Stirfry

1/2 cup brown rice
1 cup water

1 green bell pepper
2 carrots
1 small onion or 1/2 large onion
1 head of broccoli
1/3 package extra firm tofu

Peanut sauce:
3 tbsp peanut butter
1 tbsp soy sauce
1 tsbp sesame oil
1/2 cup hot water
1 clove garlic, minced
crushed red pepper
salt
pepper

In a small pot, combine rice and water. Bring to boil, and then lower to simmer. Let simmer for approximately 50 minutes, stirring occasionally, until all water has been absorbed.

Coursely chop all vegetables. Cut tofu into 1-inch cubes. Coat the bottom of a pan with non-stick cooking spray and sautee vegetables and tofu at low heat for 10 minutes.

Combine all ingredients for the sauce in a blender and blend until the sauce has the consistency of a thick liquid.

When the rice and vegetables are done, plate rice and vegetables, and pour sauce as desired over the dish. Serves 2.

March 3, 2007

Meatball Heros

1/2 lb ground turkey
1/2 lb ground sirloin
1/2 onion, diced
2 cloves garlic, diced
1/4 cup egg beaters (in place of 1 egg)
1/2 cup breadcrumbs
1/4 cup parmesan
handful of chopped fresh parsley
1 tbsp extra virgin olive oil

1 tbsp extra virgin olive oil
1/2 cup tomato sauce

baguette
1 clove garlic

Mix the first set of ingredients in a bowl. Preheat the oven to 425 degrees. Coat the bottom of a baking dish with olive oil. Pour tomato sauce over it. Use your hands to form meatballs, about half a handful of the mixture per meatball. Roll the meatballs in the tomato sauce to coat them, and then place them about 1 inch apart on the baking dish. Bake in the oven for about 30 minutes, until the meatballs begin to brown.

Meanwhile, slice the baguette open and cut in half to create two heros. Rub the insides with the garlic clove. Place on a baking sheet and bake in the oven for about 5 minutes until toasted.

When the meatballs are baguettes are done, cut the meatballs in half and place 3-4 halves on each hero. Serves 2.

Save the rest of the meatballs in an airtight container. Or, if you have another baguette, you can cut it in half to create two heros as before. Do not toast, add the extra halved meatballs, wrap each hero in foil, and save in fridge for later. These heros make excellent leftovers because the baguette softens that way.

Coconut M&M Cookies

1 cup Soy Garden or Earth Balance (in place of butter)
1 cup brown sugar
1/4 cup Egg Beaters (in place of 1 egg)
1 tsp vanilla
2 cups whole wheat flour
1/2 tsp baking soda
dash of salt
1 12-ounce package of M&Ms (regular or mini baking size)
1/2 cup coconut flakes

Preheat oven to 350°F. In large bowl cream butter and sugar. Beat in egg and vanilla. Add flour, baking soda, and salt and mix into creamed mixture. Stir in M&M'S and coconut. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Let cool before eating. Makes about 3 dozen cookies.

Risotto

Prep time: 5 minutes
Cook time: 45 minutes

1 lb chicken sausage
2 carrots
2 cloves garlic
2 tbsp extra virgin olive oil
1 cup risotto rice
1 cup white wine
3 cups low sodium chicken broth
crushed red pepper
salt
pepper
1/4 cup grated parmesan

De-case the chicken sausage and cut into small pieces. Chop the carrots into small pieces.
Dice the garlic. Coat the bottom of a large pot with olive oil, throw in the sausage, carrots, and garlic. Cook at medium heat for 8-10 minutes until the sausage is no longer pink and the carrots are just starting to soften. Add the rice and then the wine. Turn the heat to low. Stir occasionally as the mixture simmers and the rice absorbs the liquid. When the liquid is mostly absorbed, add 1 cup of chicken broth. Again, stir occasionally as the mixture simmers and the broth is absorbed. Repeat this process, adding 1 cup of broth each time, and continuing to stir, until the rice and carrots are soft. Add the red pepper, salt, pepper, and parmesan. Serves 4.

NOTE: You can make risotto with any combination of ingredients. I prefer chicken sausage, but you might also try chicken breast or regular sausage. I like to get sweet sausage and add crushed red pepper to make it the level of spiciness I like, but if you like it spicier, buy spicy sausage. Make seafood risotto with shrimp and peas, for example. Make it vegetarian by using vegetarian broth instead of chicken broth and carrots, butternut squash, peas, mushrooms, onions, peppers, etc. Make it vegan by leaving out the parmesan.