3/22/2011
About skillets
I noticed a lot of the recipes I posted tonight called for non-stick skillets. I just typed "skillet" because I'm not a big fan of non-stick. The skillets I use are heavy, monstrously huge and deep and are shiny on the inside/bottom. They aren't non-stick, but stuff doesn't stick to them very badly, unless I don't get the skillet hot enough before I add stuff. If you have and enjoy using non-stick, go for it! I won't judge. Or know. =D
Lentils and couscous
You can get rice couscous now, from Lundberg brand, which is great! This would be just fine on regular rice, since the couscous is a little pricey, but if you can get the couscous, I highly recommend it (or, obviously, if you can have regular couscous, get that!).
This recipe is from The Meatless Gourmet: Flavors from Around The World by Bobbie Hinman.
1 c lentils, uncooked
4 cloves (or more) garlic, crushed
1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
1/16 tsp cinnamon
1 bay leaf
3 cups broth
2 tsp oil
2 c onion, cut verticallly into very thin slivers
1 c water
1/2 c couscous, uncooked
Place the lentils in a medium saucepan. Add garlic, spices and 3 cups broth. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer 40 minutes, stirring once halfway through.
While lentnils are cooking, bring the 1 cup of water to boil in a small saucepan. Remove from heat, stir in couscous, cover and set aside for 15 minutes.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes. Crisp, very brown onions are one of the secrets to the flavor of this dish, but be careful not to let them burn.
Add lentils to skillet and mix well. Remove and discard bay leaf. Serve lentils over couscous.
GK's notes: Ok, that's more or less what the book says. I've modified it pretty heavily, though. It actually calls for 3 cups water, but I think it's much more flavorful with broth. I used beef, but any would do fine. I add a whole bag of carrots with the lentils, for added nutrition and flavor. Really, double (at least!) the onions. She isn't kidding when she says the onions make this recipe. We ended up fighting over them and nobody got enough. I doubled them last time I made it and it still almost wasn't enough.
If you use the rice couscous, follow the directions on the box, obviously, not these. The couscous I bought was the Mediterranean Curry flavor from Lundberg, and I cooked it in vegetable broth. I think that makes this whole dish a ton more flavorful, but obviously, you don't have to do that if you don't want to!
I sweated the garlic and cumin for a minute before I added the broth etc., but I don't know that that's necessary--I just like it.
This recipe is from The Meatless Gourmet: Flavors from Around The World by Bobbie Hinman.
1 c lentils, uncooked
4 cloves (or more) garlic, crushed
1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
1/16 tsp cinnamon
1 bay leaf
3 cups broth
2 tsp oil
2 c onion, cut verticallly into very thin slivers
1 c water
1/2 c couscous, uncooked
Place the lentils in a medium saucepan. Add garlic, spices and 3 cups broth. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer 40 minutes, stirring once halfway through.
While lentnils are cooking, bring the 1 cup of water to boil in a small saucepan. Remove from heat, stir in couscous, cover and set aside for 15 minutes.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes. Crisp, very brown onions are one of the secrets to the flavor of this dish, but be careful not to let them burn.
Add lentils to skillet and mix well. Remove and discard bay leaf. Serve lentils over couscous.
GK's notes: Ok, that's more or less what the book says. I've modified it pretty heavily, though. It actually calls for 3 cups water, but I think it's much more flavorful with broth. I used beef, but any would do fine. I add a whole bag of carrots with the lentils, for added nutrition and flavor. Really, double (at least!) the onions. She isn't kidding when she says the onions make this recipe. We ended up fighting over them and nobody got enough. I doubled them last time I made it and it still almost wasn't enough.
If you use the rice couscous, follow the directions on the box, obviously, not these. The couscous I bought was the Mediterranean Curry flavor from Lundberg, and I cooked it in vegetable broth. I think that makes this whole dish a ton more flavorful, but obviously, you don't have to do that if you don't want to!
I sweated the garlic and cumin for a minute before I added the broth etc., but I don't know that that's necessary--I just like it.
Your Choice Salad Sandwich
I called this Your Choice Salad because you can use just about anything in it. The original recipe that I modified called for firm tofu, and it was in turn, modified from egg salad. I have used this for tuna and for mashed up garbanzo beans, too (also half tuna and half garbanzo beans!). It seems like it would be just as delicious on turkey or chicken, though.
For 3/4 can garbanzo beans, or tuna, or 1 package (10.5 oz) firm tofu:
2 tsp apple cider vinegar
2 tsp dijon mustard
1/2 tsp turmeric
2 T celery, diced
1 med carrot, grated
1 small red pepper, finely minced
1/3 c sunflower seeds, toasted and salted
1/4 + 1/8 c mayonnaise (or beannaise, in our case)
3/4 tsp curry
pinch cumin
salt and pepper to taste
In a bowl, mash tofu or beans or separate tuna, turkey or chicken with a fork. Add remaining ingredients and mix gently.
GK's notes: This is the ideal version. I rarely keep red peppers or celery at home, for example. Basically, you want some veggies in there, and some crunch. I frequently use apples and/or onions instead of peppers and/or celery, and it's delicious. This is usually a "I"m starved...what are we gonna have for lunch??" type of thing, so it's throw what I have in the fridge in there. If you are better at thinking ahead than I am, make this ahead of time, because it really improves with age, as the spices flavor the sauce, but it's also quite good fresh. I frequently double it for leftovers, which is another good way to get at least some of it aged a bit. =D
For 3/4 can garbanzo beans, or tuna, or 1 package (10.5 oz) firm tofu:
2 tsp apple cider vinegar
2 tsp dijon mustard
1/2 tsp turmeric
2 T celery, diced
1 med carrot, grated
1 small red pepper, finely minced
1/3 c sunflower seeds, toasted and salted
1/4 + 1/8 c mayonnaise (or beannaise, in our case)
3/4 tsp curry
pinch cumin
salt and pepper to taste
In a bowl, mash tofu or beans or separate tuna, turkey or chicken with a fork. Add remaining ingredients and mix gently.
GK's notes: This is the ideal version. I rarely keep red peppers or celery at home, for example. Basically, you want some veggies in there, and some crunch. I frequently use apples and/or onions instead of peppers and/or celery, and it's delicious. This is usually a "I"m starved...what are we gonna have for lunch??" type of thing, so it's throw what I have in the fridge in there. If you are better at thinking ahead than I am, make this ahead of time, because it really improves with age, as the spices flavor the sauce, but it's also quite good fresh. I frequently double it for leftovers, which is another good way to get at least some of it aged a bit. =D
Curried cauliflower and chickpeas with raisins
Ok, there's a version of this in the Gluten Free Vegetarian Kitchen, but I also have a very similar (though not the same) version from a magazine. So I'm just going to cut to the chase and give you MY version. It's the best one, anyway.
2 T oil
1 large onion, chopped
1 head cauliflower, cut into bite sized pieces
2 tsp minced garlic
2-3 T curry powder
1-2 tsp ground cumin
1 tsp ground ginger
2 can diced tomatoes
1/2 c water
@1/2 can coconut milk
2 cans chickpeas, rinsed and drained
6 T raisins (golden ones would be less "Ooh, there's a fly in my food" but we never have any, so I use regular and they taste great)
salt and pepper to taste
3 T mild (if you can get it) mango chutney or even mango jelly/jam is fine
2 T honey
In a large skillet with a lid, heat hte oil over medium heat. Add the cauliflower and cook, stirring, until softened, 3-5 minutes. Add the onion and increase the heat to medium-high; cook, stirring often, until the caulifower and onion are lightly browned, about 3-5 minutes. Add the garlic, curry powder, cumin and ginger; cook, stirring constantly for 1 minute.
Add the tomatoes and their juices, water, coconut milk, chicpeas, raisins, , chutney, honey, s&p; bring to a boil over high heat, stirring to combine. Reduce heat to med-low, cover, and simmer until cauliflower is tender, about 15 minutes, stirring a few times.
Serve over brown rice.
GK's notes: Ok, about that chutney. I like a mild but gingery chutney for this. If you can't find that, and like heat, any mango chutney will do. If you don't like heat, or can't find chutney, mango jelly or jam will do, but you might increase the ginger a tad. Just so you know, this is a pretty saucy curry. My family likes the sauce (ha! Stop it.), so I have doubled the parts of the recipe that go into the sauce. If you like a dryer curry, feel free to reduce those things and/or leave out the coconut milk. That's my addition; neither of the printed ones called for it, but we like it. It makes the dish creamy and adds a hint of coconuttiness that we love.
2 T oil
1 large onion, chopped
1 head cauliflower, cut into bite sized pieces
2 tsp minced garlic
2-3 T curry powder
1-2 tsp ground cumin
1 tsp ground ginger
2 can diced tomatoes
1/2 c water
@1/2 can coconut milk
2 cans chickpeas, rinsed and drained
6 T raisins (golden ones would be less "Ooh, there's a fly in my food" but we never have any, so I use regular and they taste great)
salt and pepper to taste
3 T mild (if you can get it) mango chutney or even mango jelly/jam is fine
2 T honey
In a large skillet with a lid, heat hte oil over medium heat. Add the cauliflower and cook, stirring, until softened, 3-5 minutes. Add the onion and increase the heat to medium-high; cook, stirring often, until the caulifower and onion are lightly browned, about 3-5 minutes. Add the garlic, curry powder, cumin and ginger; cook, stirring constantly for 1 minute.
Add the tomatoes and their juices, water, coconut milk, chicpeas, raisins, , chutney, honey, s&p; bring to a boil over high heat, stirring to combine. Reduce heat to med-low, cover, and simmer until cauliflower is tender, about 15 minutes, stirring a few times.
Serve over brown rice.
GK's notes: Ok, about that chutney. I like a mild but gingery chutney for this. If you can't find that, and like heat, any mango chutney will do. If you don't like heat, or can't find chutney, mango jelly or jam will do, but you might increase the ginger a tad. Just so you know, this is a pretty saucy curry. My family likes the sauce (ha! Stop it.), so I have doubled the parts of the recipe that go into the sauce. If you like a dryer curry, feel free to reduce those things and/or leave out the coconut milk. That's my addition; neither of the printed ones called for it, but we like it. It makes the dish creamy and adds a hint of coconuttiness that we love.
vegetables primavera
This is another recipe from The Gluten Free Vegetarian Kitchen. It makes a delicious side dish.
3 T vegetable broth
2 T oil
1 T dijon mustard
2 tsp white wine vinegar
salt and pepper to taste
1 1/2 c sliced fresh zucchini, pref. a mix of green and yellow
1 c baby carrots
1 c chopped red bell pepper
3 cups broccoli florets
2 T finely chopped fresh parsley or basil
In a small bowl, whisk together 1 T of the broth, 1 T of the oil, the mustard, vinegar s & p. Set aside.
In a large skillet with a lid, heat the remaining oil over medium heat. Add the zucchini, carrots, and bell pepper; cook, stirring, until softened, about 5 minutes. Add the broccoli and remaining broth; cover and cook until the broccoli is crisp-tender, about 3 minutes. Add the mustard mixture and cook, stirring, until just heated through. Serve warm, sprinkled with the parsley.
GK's notes. Whew! I hadn't actually read that whole recipe in a while. I pretty much ignore its cooking instructions, because I'm lazy. I get a few bags of frozen veggies (whatever's in the freezer) and measure out about 6-7 cups of veggies and cook them in the microwave (or steam them, if I'm feeling industrious) and just pour the sauce over them. If I WERE to bother stir-frying them, I'd cook the broccoli and carrots first, for about 3 minutes, then add the zucchini and cook for another 3 minutes or so, and then add the peppers for another 3 minutes or so. Her way is going to end with over cooked zucchini and peppers and undercooked broccoli!
Whatever. My way is far easier, and the sauce makes any veggies ridiculously delicious!
3 T vegetable broth
2 T oil
1 T dijon mustard
2 tsp white wine vinegar
salt and pepper to taste
1 1/2 c sliced fresh zucchini, pref. a mix of green and yellow
1 c baby carrots
1 c chopped red bell pepper
3 cups broccoli florets
2 T finely chopped fresh parsley or basil
In a small bowl, whisk together 1 T of the broth, 1 T of the oil, the mustard, vinegar s & p. Set aside.
In a large skillet with a lid, heat the remaining oil over medium heat. Add the zucchini, carrots, and bell pepper; cook, stirring, until softened, about 5 minutes. Add the broccoli and remaining broth; cover and cook until the broccoli is crisp-tender, about 3 minutes. Add the mustard mixture and cook, stirring, until just heated through. Serve warm, sprinkled with the parsley.
GK's notes. Whew! I hadn't actually read that whole recipe in a while. I pretty much ignore its cooking instructions, because I'm lazy. I get a few bags of frozen veggies (whatever's in the freezer) and measure out about 6-7 cups of veggies and cook them in the microwave (or steam them, if I'm feeling industrious) and just pour the sauce over them. If I WERE to bother stir-frying them, I'd cook the broccoli and carrots first, for about 3 minutes, then add the zucchini and cook for another 3 minutes or so, and then add the peppers for another 3 minutes or so. Her way is going to end with over cooked zucchini and peppers and undercooked broccoli!
Whatever. My way is far easier, and the sauce makes any veggies ridiculously delicious!
Beannaise
Ok, I guess I haven't posted this. It's from the Food Allergy Survival Guide by
Vesanto Melina, Dina Aronson and Jo Stepaniak.
GK's notes: That's exactly as it's written in the book. I am too cheap to buy olive oil, so I just use canola. I use my food processor, and it turns out fantastic. In fact, I don't use my blender at all anymore. I either use my food processor, or my stick blender. I should get rid of that thing...
Oh, also, when I freeze mine (again, when I make it, I make, well, triple batches of this stuff, cause it's a little bit of a pain, and we use a decent amount of it), I freeze it in ice cube trays, then put the cubes in zip lock baggies. My trays make about 2 T cubes, so it's easy to get out only what you need.
You do need the mustard powder, even though it seems like such a small amount. It turns out, mustard is an emulsifier, so the mayo wouldn't stay together without it. You can buy soy lecithin, or sunflower seed lecithin
if you can't eat mustard, but you have to have some kind of emulsifier.
Vesanto Melina, Dina Aronson and Jo Stepaniak.
- 1 3/4 cups drained cooked or canned white beans (one 15 or 16 oz can)
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon white wine vinegar or additional fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/3 cup extra-virgin olive oil
- 1/3 cup organic canola or safflower oil
GK's notes: That's exactly as it's written in the book. I am too cheap to buy olive oil, so I just use canola. I use my food processor, and it turns out fantastic. In fact, I don't use my blender at all anymore. I either use my food processor, or my stick blender. I should get rid of that thing...
Oh, also, when I freeze mine (again, when I make it, I make, well, triple batches of this stuff, cause it's a little bit of a pain, and we use a decent amount of it), I freeze it in ice cube trays, then put the cubes in zip lock baggies. My trays make about 2 T cubes, so it's easy to get out only what you need.
You do need the mustard powder, even though it seems like such a small amount. It turns out, mustard is an emulsifier, so the mayo wouldn't stay together without it. You can buy soy lecithin, or sunflower seed lecithin
if you can't eat mustard, but you have to have some kind of emulsifier.
Black Bean and brown rice burgers with salsa mayonnaise
I cannot believe I haven't already posted this, you guys! This is a huge favorite in our house. It's easy and SOOOO good, we eat it too often. This is also from the Gluten Free Vegetarian Kitchen by Donna Klein.
1 c cooked brown rice
1 c vegetarian refried black beans
2 T mild salsa
1 tsp onion powder
1 T oil (too cook the burgers in--DON'T add this to the burgers (like I have done too many times!))
In a small bowl, combine the rice, beans, salsa and onion powder until thoroughly blended. Form into 4 patties.
In a large nonstick skillet, heat the oil over medium heat. Add the patties and flatten with a spatula to about 1/2 inch thickness. Cook until brown, about 5 minutes per side.
To serve, place a burger on the bottom half of a roll. Spread with equal amounts of the salsa mayo. Top with lettuce and roll tops and serve.
Salsa Mayonnaise
4 T mayonnaise
2-3 T salsa
Combine. If you don't use it all right away, cover and refrigerate for a few days.
GK's notes: This is so tasty we always want leftovers, so I almost always double the recipe when I'm making it. I finally figured out how to stop myself putting the oil IN the burgers--I don't use any. I cook mine in Pam now! I think, since these are already half rice, they have enough grain in them, so I don't even bother serving them on a bun. We eat them with a fork. I usually serve sweet potato french fries with them. I don't know why, now that I think of it! But we like it that way. (psssst, serve the fries with honey mustard. Trust me.)
Obviously, you can use whatever hotness of salsa you want in these. The author recommended using mild or medium in the burgers, and medium in the mayo, but my chitlin and I wouldn't be able to eat it if we did that!
Oh, I wonder if I've posted the beannaise recipe on here...I'll have to go look. If I haven't, I've been remiss, because it is AWESOME! All the flavor and creaminess of mayonnaise, but half the fat and added protein and fiber (cause it's half great northern beans!) Anyway, I'm sure it's possible to find soy-free, egg-free mayo out there, but I'm not interested in looking for it. I don't mind making my own, since it's so much healthier anyway.
1 c cooked brown rice
1 c vegetarian refried black beans
2 T mild salsa
1 tsp onion powder
1 T oil (too cook the burgers in--DON'T add this to the burgers (like I have done too many times!))
In a small bowl, combine the rice, beans, salsa and onion powder until thoroughly blended. Form into 4 patties.
In a large nonstick skillet, heat the oil over medium heat. Add the patties and flatten with a spatula to about 1/2 inch thickness. Cook until brown, about 5 minutes per side.
To serve, place a burger on the bottom half of a roll. Spread with equal amounts of the salsa mayo. Top with lettuce and roll tops and serve.
Salsa Mayonnaise
4 T mayonnaise
2-3 T salsa
Combine. If you don't use it all right away, cover and refrigerate for a few days.
GK's notes: This is so tasty we always want leftovers, so I almost always double the recipe when I'm making it. I finally figured out how to stop myself putting the oil IN the burgers--I don't use any. I cook mine in Pam now! I think, since these are already half rice, they have enough grain in them, so I don't even bother serving them on a bun. We eat them with a fork. I usually serve sweet potato french fries with them. I don't know why, now that I think of it! But we like it that way. (psssst, serve the fries with honey mustard. Trust me.)
Obviously, you can use whatever hotness of salsa you want in these. The author recommended using mild or medium in the burgers, and medium in the mayo, but my chitlin and I wouldn't be able to eat it if we did that!
Oh, I wonder if I've posted the beannaise recipe on here...I'll have to go look. If I haven't, I've been remiss, because it is AWESOME! All the flavor and creaminess of mayonnaise, but half the fat and added protein and fiber (cause it's half great northern beans!) Anyway, I'm sure it's possible to find soy-free, egg-free mayo out there, but I'm not interested in looking for it. I don't mind making my own, since it's so much healthier anyway.
Guacamole
I don't know about you folks, but I was never able to make guacamole at home and make it taste right. I never even got close. Then I got The Gluten-Free Vegetarian Kitchen, by Donna Klein. Her recipe is perfect, and delicious! Its page in my book is...scary, because I use it so much and spill so much when I cook. =P
2 ripe Haas avocados, peeled, halved and pitted
1 med plum tomato, finely chopped
2 T finely chopped onion
1 T fresh lime juice
1 T finely chopped fresh cilantro
1/2 small jalapeno chili, finely chopped (opt)
salt and pepper to taste
In a medium bowl, coarsely mash the avocado with a fork. Add everything else and stir well to combine. Do not try to keep longer than 8 hours, even covered tightly and refrigerated.
GK's notes: I don't put a pepper in, I stir some salsa in for a little heat, and because I like the flavor. Also, I don't try to keep fresh herbs around, so I use about a teaspoon of dried cilantro, soaked in the lime juice while I process the avocado. It works for me! 505 brand salsa is vinegar free, if you're looking for corn-free salsa. It is also onion-free, so if you use onions, you may need to increase your chopped onion (or, if you're in a lazy mood like I frequently am, just add a dash or two of onion powder).
2 ripe Haas avocados, peeled, halved and pitted
1 med plum tomato, finely chopped
2 T finely chopped onion
1 T fresh lime juice
1 T finely chopped fresh cilantro
1/2 small jalapeno chili, finely chopped (opt)
salt and pepper to taste
In a medium bowl, coarsely mash the avocado with a fork. Add everything else and stir well to combine. Do not try to keep longer than 8 hours, even covered tightly and refrigerated.
GK's notes: I don't put a pepper in, I stir some salsa in for a little heat, and because I like the flavor. Also, I don't try to keep fresh herbs around, so I use about a teaspoon of dried cilantro, soaked in the lime juice while I process the avocado. It works for me! 505 brand salsa is vinegar free, if you're looking for corn-free salsa. It is also onion-free, so if you use onions, you may need to increase your chopped onion (or, if you're in a lazy mood like I frequently am, just add a dash or two of onion powder).
Moroccan Sweet Potato Stew
2 tsp oil
1 med yellow onion, chopped
3 cloves garlic, crushed
1 1/2 tsp curry powder
1 1/2 tsp ground cumin
1/4 tsp ground allspice
1 can diced tomatoes
1 3/4 cup chicken or vegetable broth
1 cup garbanzo beans, rinsed and drained
1 large sweet potato, peeled and cut into 3/4 in chunks
2 small zucchinin, cut into 3/4 in chunks
1 cup whole grain couscous or brown rice
1/4 cup loosely packed fresh mint leaves, chopped
Heat oil in a skillet over medium heat. Saute onions about 8 minutes, or until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin and allspice; cook 30 seconds.
Add tomatoes, broth, beans, and sweet potato; cover and heat to boiling over medium high heat. Reduce heat to medium, cover and cook 10 minutes. Stir in zucchini and cook, covered, 10 minutes or until vegables are tender.
Meanwhile, prepare couscous as label directs.
Stir mint into stew, serve.
GK's notes: I'm actually typing this out of my own binder of recipes, but this one is a magazine recipe. I have no memory of making it, but in my handwriting next to it, it says "Yum!" with a star! Must have been good...
1 med yellow onion, chopped
3 cloves garlic, crushed
1 1/2 tsp curry powder
1 1/2 tsp ground cumin
1/4 tsp ground allspice
1 can diced tomatoes
1 3/4 cup chicken or vegetable broth
1 cup garbanzo beans, rinsed and drained
1 large sweet potato, peeled and cut into 3/4 in chunks
2 small zucchinin, cut into 3/4 in chunks
1 cup whole grain couscous or brown rice
1/4 cup loosely packed fresh mint leaves, chopped
Heat oil in a skillet over medium heat. Saute onions about 8 minutes, or until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin and allspice; cook 30 seconds.
Add tomatoes, broth, beans, and sweet potato; cover and heat to boiling over medium high heat. Reduce heat to medium, cover and cook 10 minutes. Stir in zucchini and cook, covered, 10 minutes or until vegables are tender.
Meanwhile, prepare couscous as label directs.
Stir mint into stew, serve.
GK's notes: I'm actually typing this out of my own binder of recipes, but this one is a magazine recipe. I have no memory of making it, but in my handwriting next to it, it says "Yum!" with a star! Must have been good...
Asian style noodle soup
pb paste
1 T grated or 3 T minced fresh ginger (or about 1.5 tsp dried)
1/2 c creamy peanut butter (or sunflower seed butter)
2 T soy sauce (or not-soy sauce)
soup:
6 c chicken or vegetable broth
1 T chopped fresh ginger or 1 tsp dried
12 oz broccoli florets
3 to 4 oz rice noodles
To make the paste, mix the ginger and peanut butter in a bowl, stirring until smooth. Add the soy sauce; stir till blended. This can be covered and set aside at room temperature for up to a few hours.
In a large pot, heat the broth to a rolling boil. Reduce heat, add the ginger and broccoli and let simmer 4-5 minutes, or until broccoli is just tender.
Meanwhile, boil a large pot of water. Add the rice noodles and cook 2-3 minutes, or until tender to the bite. Immediately drain the noodles and pass them under very cold water to stop cooking. Place noodles in a bowl of ice-cold water and separate them to keep them from clumping. Set aside.
Ladle about 1 c broth and veggies into a large woup bowl. Add about 1/2 c of well-drained noodles and a heaping tablespoon of pb paste; stir.
GK's notes: These are the directions as written, but I'm way too lazy for a lot of that. If you're using actual Asian rice noodles (as opposed to brown rice Italian-style pasta), you can cook it in your soup. It won't get foggy. These noodles cook super quick, so no big deal. It takes an already not very time-intensive recipe and makes it super easy and quick. This isn't probably the world's most satisfying meal, so it would probably be better as a side to something more substantial, or if you need something healthy to eat now but are going to be eating again soon.
1 T grated or 3 T minced fresh ginger (or about 1.5 tsp dried)
1/2 c creamy peanut butter (or sunflower seed butter)
2 T soy sauce (or not-soy sauce)
soup:
6 c chicken or vegetable broth
1 T chopped fresh ginger or 1 tsp dried
12 oz broccoli florets
3 to 4 oz rice noodles
To make the paste, mix the ginger and peanut butter in a bowl, stirring until smooth. Add the soy sauce; stir till blended. This can be covered and set aside at room temperature for up to a few hours.
In a large pot, heat the broth to a rolling boil. Reduce heat, add the ginger and broccoli and let simmer 4-5 minutes, or until broccoli is just tender.
Meanwhile, boil a large pot of water. Add the rice noodles and cook 2-3 minutes, or until tender to the bite. Immediately drain the noodles and pass them under very cold water to stop cooking. Place noodles in a bowl of ice-cold water and separate them to keep them from clumping. Set aside.
Ladle about 1 c broth and veggies into a large woup bowl. Add about 1/2 c of well-drained noodles and a heaping tablespoon of pb paste; stir.
GK's notes: These are the directions as written, but I'm way too lazy for a lot of that. If you're using actual Asian rice noodles (as opposed to brown rice Italian-style pasta), you can cook it in your soup. It won't get foggy. These noodles cook super quick, so no big deal. It takes an already not very time-intensive recipe and makes it super easy and quick. This isn't probably the world's most satisfying meal, so it would probably be better as a side to something more substantial, or if you need something healthy to eat now but are going to be eating again soon.
quinoa, black bean and asparagus salad
1 c dry quinoa
2 c vegetable broth
1 can black beans, drained and rinsed
1 can asparagus (or 1 bunch, steamed)
1/4 tsp dry mustard
1/4 tsp dill
@2 T soy sauce
@2 tsp lemon juice
salt and pepper to taste
extra water as needed for the quinoa
Cook quinoa in broth and spices till nearly done. Add beans and asparagus and stir. Add soy sauce and lemon juice and stir. Taste, and add salt and pepper as needed.
Add water at any time if it looks dry (or cover while the quinoa is cooking to help retain water).
GK's notes: this is tasty, but it's better as a side than as a main dish--it isn't very satisfying on its own.
2 c vegetable broth
1 can black beans, drained and rinsed
1 can asparagus (or 1 bunch, steamed)
1/4 tsp dry mustard
1/4 tsp dill
@2 T soy sauce
@2 tsp lemon juice
salt and pepper to taste
extra water as needed for the quinoa
Cook quinoa in broth and spices till nearly done. Add beans and asparagus and stir. Add soy sauce and lemon juice and stir. Taste, and add salt and pepper as needed.
Add water at any time if it looks dry (or cover while the quinoa is cooking to help retain water).
GK's notes: this is tasty, but it's better as a side than as a main dish--it isn't very satisfying on its own.
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