Taste of Raleigh: El Rodeo

Went to lunch with some co-workers today to really talk about children's ministry - and you can definitely talk for a while over chips and salsa.

We went to a place across the street from the church called El Rodeo (no www). Typical mexican place - nicer ambience than some other local places.

Liked our waiter - he was very nice. The food came out in about 6 minutes - really - we were surprised at how fast it was. We went a little after 11am and were the first ones there, but by the time we left about 1240 it was more full.

I got the sincronizada - a vegetarian tortilla sandwich: mushroom, onion, pepper, jalepenos, and cheese - with sliced avocado on top. My mouth was on fire but it was absolutely wonderful! I loved it. 6.75 got me that, a huge portion of rice (which wasn't anything to rave about and I only took a few bites), chips (again, blah chips) and salsa (I really liked their salsa).

So...good to know there is a good place close by - but I'll still be looking for good Mexican places in the area!

Majudra - Middle Eastern Peasant Food

Majudra, majadra - however you spell it - spell it my new fave comfort food. Cheap, warm, perfect as a salad topping, caramelized onions - can it get any better?

I had seen this as a recipe, and I have had the recipe, but I had not made it yet. Then, 2 weeks ago I went to The Grape Leaf in Louisville and ordered this. I LOVED IT. But, I knew the caramelized onions would have to be more prominent for me!

So, I had everything I needed in my pantry when I moved this week, so I decided to make this...

1 1/2 cup rice

3 cups water, boiling

2 cloves chopped garlic

olive oil

3/4 cup green lentils (no need to pre-soak)

2 cups water

1 tsp cumin

salt

2 onions, thinly sliced

olive oil

Heat olive oil and pour in rice - cooking till opaque - like you would risotto. Pour in water and garlic - simmer with lid on till done.

Cook lentils till done but not mushy - then add seasonings.

Sauted onions, stirring a few times - not a lot.

Bowl: rice, lentils, caramelized onions. Top with either melted butter or olive oil.

Next time: I'll make it with more cumin and brown rice, maybe switch out the all olive oil for half oil and butter on the onions.

SO GOOD!

Maple Glazed Roasted Winter Vegetables with Ginger (2010.7)

I liked this recipe. It was from a health magazine and put a twist on my normal roasted vegetables. Maple syrup instead of olive oil was the main topping and the bits of real ginger in there made this better than it would have been without it.

I changed the quantities based on what I could find in the store:

1 lb brussel sprouts, halved

2 medium carrots, coined

3 medium parsnips, coined

other winter veggies that you like

3 tsp real dark amber maple syrup

1 inch ginger, peeled and chopped

salt to taste

Put all on baking sheet. Drizzle with syrup. Bake at 450 for about 25-35 minutes tossing to keep it from burning.

Enjoy!

I'm finishing up mine today.

Caramelized Red Onion and Feta Sandwich

I think caramelized onions are some of the world's most perfect foods! And today, on a snow day (we got 6 inches), it was amazing.

1/4 large red onion

1 tsp olive oil

splash of blush wine

water

2 T feta cheese

arthur thin - whole wheat

mustard

I sliced the onion, heated a little olive oil, got them going. Took about 20 minutes. Splash of wine and occassionally putting water in there. Topped it with feta and squirted a little mustard.

Tomorrow, I think I might make another one - maybe on a salad this time! My side dish was yummy homemade sweet potato baked fries.

Vegan Pumpkin Vanilla Cinnamon Pancakes

I have a new friend in the food blog world - and she lives right here in Louisville! I finally get to meet her tomorrow night but she has already provided a really yummy and healthy recipe. I altered it a little - but these are really yummy. The only thing I would change next time would be to add more pumpkin pie spice to add more flavor.

Vegan Pumpkin Vanilla Cinnamon Pancakes (makes 8-10)

1 cup whole wheat flour
1/2 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 tsp pumpkin pie spice
1 1/4 cups vanilla soy milk
1/3 cup canned pumpkin
1 tablespoon corn oil

Mix dry, mix wet. Combine the two. Mix well. Heat griddle over medium. Spray with pam. I used about 1/4 (scant) cup of mix to each pancake. Cook till bubbly then flip. Right before I flipped them, I added a sprinkle of cinnamon chips. Yummy!
These are only about 120 calories for 2 pancakes. So good for breakfast. We'll see how filling the are in the morning.
Thanks Sarah!

The End of Summer Vegetarianism

Ok, I tried it for 6-7 weeks. And that will be about it. What am I talking about - the summer of vegetarianism.
They say it takes a few weeks for things to change your system - different foods, medicines, etc. Well, the month of June was pretty good, but the last 3 weeks I have been extremely tired. The only thing I can chalk this up to is the lack of protein in my diet. The only real protein I am getting is legumes (pinto/black), cheese, egg whites, pb, and the one meal a week of meat.
But, at the same time I am exercising, kettlebellings, practicing yoga. Protein builds muscle. So, I'm trying to push my muscles without having anything to grow them in my tummy.
So, this is the last week of vegetarianism for me. I still won't eat a ton of meat - but I will eat more.
Sorry - not to make it the whole summer, but I need to listen to my body - not my blog.

Summer Soup (2009.27)

This is this week's recipe of the week is from Vegetarian Express (thanks Lani). I changed this somewhat, definitely should have used veggie broth instead of water because it didn't have a lot of flavor. But, it will be a nice light soup all week for dinner.

Olive oil
1/2 gigantic onion, chopped
2 cloves garlic, zested or chopped
1 red pepper, seeded and chopped
2 large tomatoes, seeded and chopped
2 large zucchini, halved and sliced
3 ears of corn, shucked (or frozen and put in there right out of freezer) - I roasted fresh corn then froze it and used that.
3 cups of water
s/p
1 tsp cumin
1 tsp lowry's season salt (I added)
1 cup milk (it called for this, but I didn't add it, just couldn't bring myself to do it).

Saute onions, garlic, and red pepper. Add in everything else and bring to a simmer. Let cook till desired doneness (about 15-20 minutes). Enjoy.
I really needed some salt in this soup! That is why I added the Lowry's season salt.
Very summery - just needs some salt.

Cauliflowe Chick Pea Stew

This was easy and delicious - served over rice or plain like I am having it today. Veggies and protein.

2 T olive oil
2 white onions, chopped
5 tsp curry powder
1 head cauliflower, cut into small florets
2 cans chick peas, drained
2 can diced tomatoes with green chilis
1 14 oz can light unsweetened coconut milk
s/p to taste
cilantro if desired

Heat onions in oil for about 8 minutes. Add in curry powder. Then the rest - bring to a boil, cover and simmer for about 20 minutes or until desired doneness.
This recipe is from May's Bon Appetit magazine. Its a winner.

Summer Simple Lentil Salad

Josh Harris is definitely known for being a pastor and preacher of the Word and an author. WEll, there is a woman in his family known for her healthy cooking. I got this recipe from The Nourishing Gourmet. Great and simple recipe. I'll probably eat it on top of salads or with some pita chips.

2 cups uncooked green lentils, soaked and drained
2 bright colored peppers, chopped
1 cuk, (preferably seedless), quartered and sliced
basil leaves, chopped

1/2 cup each of apple cider vinegar and evoo
2 cloves garlic
1/2 tsp dry mustard
salt and pepper.

Cook lentils for about 25 minutes or until desired doneness. Rinse in cold water and drain. Add basil, peppers, and cuk. Mix the dressing. Pour over it. Let chill, preferred and eat.

Menu Week: June 8

Week two of vegie eating this summer. I'm also continuing my cookbook recipe a week. That has gone fairly well. If anything, I am trying new things. This week I will be having:
leftover lentil salad
leftover curried cucumber
egg white omelettes
pbjs
Arugula Salad with Pine Nuts, Avocado, and Heart of Palm (new recipe from William-Sonoma Florence)
Spicy Black Bean Taco Salad (http://www.5dollardinners.com/2009/06/spicy-black-bean-taco-salad-gluten-free.html)

I think my meat meal will be down in AL when visiting my Dad and his family. I'll get some more strawberries and the fruits/veggies for the following week at hubers when I go run a 10k up there next weekend. Looking forward to continuing!

Vegetarian?

Ok - I want to try something.
I do not want to be a vegetarian because of animal rights or the fact that I think of screaming cows when they are being slaughtered.
I don't want to become a vegetarian because its the cool thing to do.
I want to try being a 90/10 vegetarian this summer (giving it three months) to see if it really does help my body, make me feel better, help my budget, give me more energy, etc.
So, does anyone know of good articles, books to get from the library, recipes, guidelines, etc? I want to allow one day a week to eat meat: pork, chicken, or steak) - but the rest is vegetables and vegetarian stuff!
I don't like tofu or eggplant. Most everything else I can do.
Thoughts?

Closet's Vegetable Curry

One of the frequent food blogs I read is by a northern neighbor here. It is this post that prompted a very yummy and healthy dish!

Curry Vegetables:
olive oil
1 onion - chopped
2 T curry
2 garlic cloves - zested
1 inch ginger - zested
1 cup water (I added some more as I went)
1 can chickpeas - drained
1 can diced tomatoes (plain, with juice)
1 head cauliflower - in florets
1/2 lb fresh green beans, cut in 1-in pieces
1 cup couscous (I used whole wheat)
1 1/2 cup water (for couscous)

Saute onion and curry. Add garlic and ginger for about a minute. Add in rest through cauliflower - cook for about 15 minutes. Add in beans and cook till beans are tender. Cook couscous.
Serve the veggies over the couscous. Very healthy and yummy! Give it a try!

Herbed Polenta with Portabellos (2009.6)

Mixed reviews. That is how I would define this recipe.
The herbed polenta I used (the only kind I could find in Kroger, roasted garlic and herb) I didn't care for at all. It may have been better with homemade polenta, grits, angel hair (which I what I'll do with the leftovers), but the store bought refrigerated section polenta didn't cut it.
The mushroom mixture - ok, who doesn't like sauteed shrooms. Definitely one of my favorite savory foods.

Here you go, this was out of the Weight Watchers 15 Minutes Meals (p 71)

1 16 oz tube of herbed refrigerated polenta (found in produce section usually)
1 container sliced portabellos
1 onion, sliced
3 T parm cheese, grated
s/p/rosemary
1/2 c white wine (they said red)
1/3 cup water
1 T balsamic
olive oil, 2 T unsalted butter

Saute slices of polenta till done (about 4 minutes on each side). They out on paper towel to drain. Add the shrooms, onions, seasonings, and liquid. Saute till done.
I'll use the rest of the shroom mixture sometime this weekend for a quick dinner at home - maybe Saturday night. It was yummy. I like the mix of the olive oil and butter to saute them in, then the white wine and balsamic. Rosemary rounds out the flavor.

Menu Week: February 9

This week is really busy, but most of it includes cooking - so it should be fun!
Monday - I am the RA where I live, so we are having our spring get-together. I'm using 2 cider mixes to make some Apple Cider. I just got the Foster's Market Cookbook in the mail so I am making three cookie recipes from the book: Chunky Peanut Butter, Chocolate Chip, and Oatmeal Raisin. Looking forward to seeing how the cookies turn out and getting the leftovers out of my house. My meals today will be lentil butternut squash soup and an egg white omelet with sauteed spinach and other vegetables.
Tuesday - Chicken salad for lunch and then heading to a friends' for dinner.
Wednesday - For the 2009 recipe of the week I picked out the 15 Minute Weight Watchers Cookbook. I am making a vegetarian meal of Herbed Polenta with Portabellos. For Community Group, in honor of Valentine's Day this weekend, I am making Red Velvet Cake Truffles.
Thursday - Lentil Soup and Chicken salad - I'm working in the housing office till late anyway and then will get some cardio in at night.
Friday - Lentil soup (I love leftovers) and then we are having our women's event. I am supposed to bring a sandwich - so I am making homemade pimiento cheese with some bread from Panera or Plehns.
So, for me it is a healthy eating week - I just gotta get the goodies outta my house! :)

Spinach Lasagna

I love this recipe. Almost like my baked ziti - this is a go to recipe, make ahead, that I know will turn out great and is somewhat healthy (only 4 WW points for 1/12th of the pan).
As I told my friend Kevin and Jamie Bowers tonight - Martha Shinn gave me this recipe. My junior year of college at Flagler in St. Augustine, Martha (the Youth Ministries director, boss, and friend) had all the single girls over for a V-day dinner. So sweet. This is the main dish she made. I've been making it since. I love it. And it is so easy and you have to make it ahead - so you aren't scrambling around right before you have dinner guests.

Spinach Lasagna

32 oz spaghetti sauce
1 cup water

2 egg whites
1 pkg frozen spinach, thawed and squeeze all the water out
1/3 cup romano grated cheese
16 oz low fat small curd cottage cheese
pepper

10 oz lasagna noodles

1 1/2 pkg of mozz cheese or mixed italian grated cheese

Mix sauce and water. Mix filling. Layer sauce, noodles, filling, sauce, noodles filling, sauce noodles, sauce. Cover and chill over night.
Preheat oven to 375. Top with cheese. Cover and bake for an hour. Serve and enjoy!

Crockpot Minestone

I love the crockpot. They are very helpful. I love healthy crockpot recipes. This is one of them. I made this as one of the two soups for a girls movie party I had over here yesterday. It was pretty good - full of many vegetables and completely vegetarian.

Crockpot Minstrone (Cooking Light Slow Cooker, slightly varied...)

1 box and 1 can vegetable broth (or chicken if you don't need it vegetarian)
2 cans diced tomatos with juice
1 can great northern beans, drained and rinsed
1 box frozen spinach, thawed
2 medium onions, chopped
2 large carrots, peeled and sliced
1 zucchini, quartered, sliced
2 swigs of evoo
oregano, garlic, celery seed, rosemary, pepper
1 cup water

Cook on low for about 5 hours. Put in 1/2 cup dry pasta with 30 minutes left. I actually had 2 cups of cooked spirals left from some mac and cheese and just threw that in, and turned it off. Top with some grated parm cheese - yummy. It makes a ton, so I have healthy leftovers!

Vegetable Tagine - 2009.1

This is my start of the new year resolution. Cooking a new recipe out of each of my cookbooks this year.
Got a healthy start out of the Great Cooking Every Day by Weight Watchers. I've never cooked a tagine before (and don't have the "right" pot, but a dutch oven works very well).
Tagine - a type of dish found in the North African cuisines of Morocco, which is named after the special pot in which it is cooked. The traditional tajine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. (According to Wikipedia, a "trusted" source - ha)
Anyway - this used some leftover chickpeas, other things I had - but I used parsnips and other root veggies in here.
It was good - and supposed to be a huge serving, but I'll probably eat 1 1/2 cups each time. It is great on this cold night!

olive oil
1 big onion, chopped
3 cloves garlic, finely diced or grated
1/4 tsp cinnamon
1 1/2 tsp cumin
ground pepper
1 cup water
1 can diced tomatoes with juice
1 can chickpeas, drained and rinsed
1 butternut squash, cubed and peeled
1 large sweet potato, peeled and cubed
3 carrots, sliced
3 parsnips, sliced

Cook onion, add garlic, then seasonings and water. Add the rest - I just diced them right into the pot as it was going. Cover and let simmer for about 50 minutes. Very easy, healthy, and great flavor. A little sweet from the cinnamon, and savory from the cumin! Better than I thought it was going to be!

Taste of Fall: Roasted Butternut Squash

First time for everything right? Well, immediately after these came out of the oven, I phoned my parentals and told them everybody needs to be forced to eat roasted butternut squash. It was so healthy and good for me - got a work out in preparing it - and yummy!

1 butternut squash

olive oil

s/p

rosemary

Peel with vegie peeler. Cut in half, scoop out. Cut into chunks. Heat oven to 425 and put squash in shallow pan. Drizzle with olive oil and season well. Cook for 13 minutes and stir them. Cook for another 15 minutes - perfect!

Fresh Baked Pasta

Tonight was clean out the fridge night. And I am very proud of this dish. I love baked pastas - but I'm also trying to eat healthier - so this is a great mix.

1 box whole wheat rotini pasta

3 whole tomatoes (mine were a mix from Huber's and one from Tracy's Dad)

1/2 pint grape tomatoes (whole, I got mine from Garden Gate in the ville)

1 green pepper - chopped (mine were some fresh frozen ones from the Dixon farm - thanks T)

1/4 large white onion (thanks Tracy, I finally used it)

2 garlic cloves (I use the zester grater for mine)

Olive oil (not as good as Murphy's)

s/p

1 can chopped tomatoes

1/2 can tomato paste

1/3 bag spinach leaves

1 small container pesto

fresh grated parm cheese

Boil the pasta. Then saute all the rest till it is ready, dump in the pasta. Bake at 350 for about 10 minutes, top with grated cheese, cook for 5 more minutes. Enjoy! And I did all of it in one episode of Rachael Ray - so truly a 30 minute meal!

I loved the pesto flavor in there and the grape tomatoes. So yummy. Fresh grated parm is a must too! This is a great way to clean out your fridge and still eat healthy! I have plenty - anyone want some leftovers for lunch one day?

And the pics - they aren't the best - but you get the gist!

Fresh Veggie Night

I love vegetable nights! Growing up we would often have vegetable Saturday - where we would go to John's and get some veggies and have them for lunch.

Last night Tracy came over and she brought makings to make a wonderful sauce for some whole wheat pasta: eggplant, zuks, squash, 3 peppers, onions, asparagus, tomatoes, basil. Really yummy - Thanks Tracy!

I made a wonderful salad from Foster's Market and some roasted peaches also from the same cookbook. We had some homemade Italian Bread to go with the pasta.

Roasted Corn, Avacado, Tomato and Mozzerella Salad2 ears of corn (soaked for 10 minutes minutes in cold water in husk), roasted at 400 for 25 minutes

1/2 large avacado

1/2 pint cherry or pear tomatoes

fresh mozzerella

Lemon vinaigrette

Put it all together on mixed greens!

It was a great evening of cooking, eating, walking, sweating (it was hot here in the ville), peaches and cream, and M. Night movie: Signs!