Monday, January 23, 2012
1 avocado, cubed
1/2 can black beans, rinsed
1/2 cup roasted tomatoes, chopped
1 ear corn, grilled and cut
1 small squeeze lemon juice (to reduce browning on avocado)
salt, pepper, and chili powder (I probably used 1-2 teaspoons, because I didn't make a lot
Mix everything together gently
Sunday, January 22, 2012
1 package small tomatoes (cherry, roma, whatever...)
2-3 cloves garlic, minced
salt and pepper
Slice all tomatoes in half, placing skin side down on a foil-lined baking dish
Top tomatoes with minced garlic, and drizzle lightly with olive oil. Sprinkle lightly with oregano, rosemary, salt, and pepper (a pinch of each)
Roast in the oven at 225 for 3 hours.
Monday, January 16, 2012
The marinade (you can add more or less of each, I don't ever measure it I just eye-ball it)
In a jar with a lid add:
3 tablespoons olive oil
1/4 cup white wine (I use riesling)
2-3 cloves minced garlic
A generous squeeze (about 2 inches) of the "italian herb blend" (comes in a tube in the produce section near the salad...this marinade doesn't taste right unless you add this specific ingredient!)
The juice of 1-2 fresh lemons
salt and pepper
Pour over mushrooms, marinate however long you want to....
Get your grill pan super hot. Add the mushrooms and cook on high until they are somewhat blackened, turn down the heat to medium, and cook until soft
1 head broccoli, with the florets trimmed off
1-2 carrots, julienned
1 red bell pepper, julienned
2 cloves garlic, minced
1 bag frozen edamame beans (I found these in the freezer in the organic section)
Kikkoman stir fry sauce (actually is pretty low cal and fat free)
low sodium soy sauce
Heat up a sautee pan or wok over high heat. Add 1-2 tables spoons of olive oil or sesame oil if you have it. Add the broccoli, red pepper strips, and garlic. Add 2 table spoons of water and 2 tablespoons of soy sauce and cover (this allows the vegetables to steam). Once everything is softened (about 4 minutes), reduce heat and add a good drizzle of stir fry sauce to cover everything ( about 1/2 a cup?)
While the vegetables are cooking, microwave your edamame beans according to the package directions. Add into the stir fry when they are done.
1 green bell pepper
3-4 cloves garlic
Chili seasoning (I used 1/2 packet of McCormick brand)
1 bag Morning Star Farm brand "Grillers" (these are like crumbled up veggie burgers and are in the frozen section)
1 large jar or can of stewed tomatoes, do not drain
1 can pinto beans (make sure they are vegetarian, and don't drain)
1 can kidney beans do not drain
1 and a half cans of tomato paste
1/2 large carton of vegetable stock
salt and pepper
*you could also add corn and even hot sauce to this recipe, but I didn't want the extra carbs from the corn and I don't like spicy food.
Dice your onion, bell pepper, carrots, and garlic. Sautee in 1-2 tablespoons of olive oil over medium high heat for about 10 minutes until all vegetables are soft. Add the chili seasoning and grillers, and heat until they are no longer frozen.
Transfer the veg mixture to the crockpot, and add everything else. You can either cook this on high for about 3 hours and low for a while afterwards, or set on low if you're going to let it cook while you're at work all day.