Saturday, March 28, 2009

|probably never buying nut butter again|

So...I was getting really bored with my reduced fat brand-name peanut butter. I keep reading everywhere that the reduced fat stuff is actually not as good for you as the real deal (preservatives, corn syrup, etc. etc. and there's not that much of a difference in fat content, either - plus, let's face it, it tastes like poo).

Then I remembered that I had often seen a friend make walnut-butter balls in her food processor. She puts her son's medications and supplements in them and then they're tasty. And, man, are they ever tasty. I could eat a ton of those things. They are just little rolled-up balls of walnutty goodness.

This made me think - hmmm...I bet I could make almond butter in my food processor. So, I bought a bag of roasted unsalted whole almonds and went to work. I just threw them all in my processor (about a cup at a time, till they were all in there) and just kept spinning and spinning. After a long time of wondering, "Will this ever work?" and a couple of teaspoons of olive oil, it magically turned into smooth, creamy, amazing almond butter. I added a little salt, too, and next time I think I'll add some honey.

Next time might happen really soon becuase this stuff is so so so good.

Wednesday, March 25, 2009

|delicious tofu creation|

I was craving some tofu but sick of the regular stir fry type thing I usually make, so I made this. It turned out amazing.

FLAVORFUL BROWN RICE AND TASTY TOFU

  1. In my rice cooker, I put in enough brown rice and water to make 4 cups. With the rice and water, I added a large handful of chopped kale, 3 large mushrooms (sliced), a grated carrot, and a thumb-sized piece of ginger (peeled, but not cut up).
  2. While the rice was cooking, I made the tofu in the oven....heat to about 375 and take a block of extra firm tofu and cube it up. Mix together a couple tablespoons soy, a couple teaspoons oil, and some minced garlic. Add a couple teaspoons of lemon juice, too. Put the tofu in a casserole dish and pour the sauce on top of it. Stir until all the tofu is covered. Bake about 30 minutes, stir. Bake another 15-30 minutes.
  3. When the rice is done, fish out the ginger and discard. Put it into four bowls and top each one with 1/4 of the tofu and a splash of olive or sesame oil. Add some sliced water chesnuts and a splash of soy.
  4. Enjoy! This is so surprisingly flavorful.

Sunday, March 22, 2009

|i accidentally made polenta nachos|

If you've never had polenta in tube, I highly recommend it. It's basically like very firm grits in a tube. You slice it into little rounds and then fry it up in a pan (I just use some nonstick spray). I like to eat it with all kinds of stuff on top of it. Tonight, I made up a Mexican kind of dish to put on top of the polenta. When I was done, I realized that it looked and tasted a lot like nachos. Yum!

POLENTA NACHOS:

  1. In a small pan, saute 1/2 a finely diced onion in about a teaspoon of oil. Add in about a tablespoon minced garlic and about a tablespoon of canned green chiles. Saute until the onions are soft. Add about a teaspoon each of cumin and chili powder and stir.
  2. In another skillet, start frying your polenta slices.
  3. Add 1 cup of rinsed black beans (canned), about 1/2 cup drained diced tomatoes (canned), and about 1/3 cup salsa (I used salsa verde). Heat through. Season at the end with salt, pepper, and a splash of lime juice.
  4. Arrange the polenta rounds on a plate and pile up the bean mixture on top. Garnish with shredded cheddar cheese (1 ounce per serving).
This makes 2 big servings that are about 7 WW points each. Enjoy!