Monday, August 18, 2008

|poco pinto posole (y frijoles negros)

I found this tasty recipe on the message boards at weightwatchers.com. It was really good. I, of course, doctored it up a bit, so it's a little different than the original given to me. Enjoy!

 

1 (15 ounce) can yellow hominy - drained

1 (15 ounce) can corn - drained

1 (15 ounce) can pinto beans – mostly drained

1 (15 ounce) can black beans - mostly drained

1 tomato, diced small

1/4 cup onion, diced small

2 cloves garlic, minced

1/2 cup minced fresh jalapeƱo pepper

2 tablespoons chopped cilantro – if you don’t have fresh, you can add dried cilantro and coriander powder

1 teaspoon chili powder

1/2 cumin

 

In a large saucepan, combine all ingredients. Heat through.

 

This would be excellent served over rice or a baked potato - eaten with chips, too. Yum! It was really filling all by itself. I added a handful of crumbled silk tofu to it. That added some oomph. Yum, yum. It would also be great in a crockpot for a winter's day or a potluck.

 

 

 

 

 

Saturday, August 16, 2008

|hummus is great|

I've loved hummus for ages. The smoothiness of it. The multiple flavors. The way it goes with bread products so well. Mmm...

The only sad thing about hummus is that it's pricey. Last time I checked, a little tub of it was running about $5 at the local grocery store. They say there are about 8 servings in a container, but I've often found them to be about 2 servings. Needless to say, I don't have enough cash to have a hummus habit.

Until...one of my friends told me you could make hummus...WITHOUT TAHINI! Did you know that? Honest to God. If you have a reasonably well-stocked kitchen, you could probably make hummus right now. Try it out...

For about 2 cups of hummus, combine the following in your food processor:
- 1 can of chickpeas, drained (reserve the liquid)
- 1 heaping tablespoon of minced garlic
- salt and pepper
- 1 jalapeno, seeded and broken into smaller pieces
- 1-2 tablespoons lemon juice
- 1 teaspon cumin

Turn your processor on. It won't be creamy once it's blended, but add any combination of the following to get the consistency you want. Obviously, olive oil is going to give you the most authentic taste, but it's also going to add themost fat/cals.
- reserved chickpea juice
- olive oil
- fat-free plain yogurt (just learned about this one on the WW boards)
- thoroughly cooked cauliflower (I haven't tried this myself, but have heard it works well)

I have a friend that swears by a little peanut butter (to substitute for the tahini, which is sesame seed paste). I can't tell the difference and it adds a lot of fat/cals, but try it if you want.

Get the consistency you want, store in a tupperware container and you're good to go. I'd estimate the cost at about $1.15 for approximately 2 times what you get in a store-bought tub.

P.S. Do the exact same thing with any of the following for a yummy change-up
- white beans
- black beans
- cooked eggplant (this is babaghanouj)

Saturday, August 9, 2008

|instead of a baked potato|

My husband always laughs at me because my favorite thing to eat is usually a whole mess of vegetables on top of some sort of starch. When we were losing weight together while living on campus, I would frequently get a bunch of veggies off the salad bar and steam them in the microwave with Italian dressing on them, then dump it all on a baked potato. Yum.

Tonight I was going to do a variation of that, but decided I wasn't really in the mood for a baked potato, so I did this instead...

GREENY NON-BAKED POTATO GOODNESS

  1. Dice a potato. Stick it in the microwave with a little water for about 4 minutes. Drain, then throw in a skillet with about a teaspoon of olive oil to finish cooking. Salt and pepper at the end.
  2. Meanwhile, dice up an onion and start sauteeing it with a little olive oil and garlic (in a differents skillet). P.S. If you don't already have a giant jar of pre-minced garlic in your fridge, you should really get one at the store.
  3. Chop up some broccoli and steam it for a couple minutes in the microwave. (You can use the stalks, too - just peel them and dice them).
  4. Throw the broccoli in the onion skillet. Add a big ol' handful of greens (I used kale tonight). Add a sliced mushroom, too.
  5. Salt and pepper the vegs when they're done.
  6. Add the potatoes.
  7. Top the whole thing off with a couple splashes of vinegar.
  8. Put in a giant bowl and enjoy.

Wednesday, August 6, 2008

|polenta goodness|

I do so love polenta in a tube. I know it's really easy to make it yourself, but sometimes nothing beats the super-easy tube kind. Here's something I whipped up tonight...

POLENTA WITH A MESS OF VEGGIES AND BEANS
1) Saute the following in a little olive oil: garlic, onions, bell peppers, eggplant, zucchini. Dice everything uniformly small. At the end, add some chopped tomatoes and a can of drained kidney beans.
2) Meanwhile, slice your polenta log into about 12 slices. You can pan fry it or just bake it in the oven on a cookie sheet with a little cooking spray.
3) Heat up some pasta sauce. I used vodka sauce, but any good marinara works, too.

Top the polenta with the veggie/bean mess and then the sauce. Enjoy!

Sunday, August 3, 2008

|green beans|

We've been getting fresh green beans the past three weeks in our CSA shares. This week, I'd estimate we got about 4 pounds. Yikes! Good thing I love green beans. My favorite way to cook them is this...

STEP ONE: Trim the ends, but leave them really long.
STEP TWO: Cover in water and boil the hell out of them (meaning about 25 minutes). This ensures no squeakiness.
STEP THREE: Drain and then dress with olive oil, salt, pepper, and shake on a few sliced almonds. I know they're all processed and, therefore, evil - but I love, love, LOVE those Almond Accents that they sell by the lettuce in the grocery store.

Enjoy! YUM!

Also - for anyone else struggling with massive quantities of cucumbers right now, let me share with you my favorite way to eat cukes: cut into spears, dress with salt, and lime juice. Delicious fresh or after about a day.