Even more veggies

Here is the same chicken salad as before, but I have added the avocado, and thinly sliced carrots. I also added some toasted ciabatta bread with a drizzle of olive oil. The bread is so crunchy and really its hard for me to feel full without some grain based item on my plate. Its kinda the way people feel about meals needed to include meat. I like my simple carbs more than animal based proteins. If you look at my salad its only 3 oz of chicken. I split a 6 oz chicken breast between me and my husband.

Chicken on a bed of greens

This salad is inspired from the TGI Fridays Caribbean chicken salad. Which is grilled chicken on top of mescalin, bell pepper slices, avocado chunks, pineapple pico, and mango chunks. And it has this amazing dressing full of cilantro and citrus flavors.

I roasted the chicken because I do not have a grill. The only seasoning I added to the chicken was some Italian Salad dressing I like. For the salad I sliced thin strips of orange bell pepper, red onion, and cucumbers. I wanted to add avocado slices, but the avocados were too hard to cut. I also had to skip the pineapple pico and the mango from lack of supplies. So if you make this you should add them because it is really awesome.

Now the real star here is the home made dressing. recipe to follow:

1/4 cup red onion
1 clove garlic
1 pinch dry ginger
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/4 teaspoon black pepper

Combine in a food processor until finely chopped. then slowly drizzle in

1/2 cup extra-virgin olive oil

And wham bamm you have an amazing salad dressing to go over one of the best salads ever.

Vegitarian Fajitas

1 small sweet potato (cut into match sticks)
1 small zucchini ( cut into match sticks)
1 large onion (cut into strips)
1/2 cup bell peppers (cut into strips)
2 cloves of garlic (minced)
1/2 cup fresh cilantro (chopped)
1/2 the juice of a lime
Oil for frying veggies
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon kosher salt




Heat oil in a pan, cook sweet potato first because it will take the longest to cook. After a about 4 minutes add the onions and bell peppers. Cook for 2 minutes then add the cilantro, garlic, and zucchini. While the zucchini finishes cooking mix all the spiced together in a bowl then sprinkle over the veggies. Once all the veggies are cooked to tender but not mushy squeeze 1/2 a lime over the veggie mix. stir to combine all the flavors.

My husband was not looking forward to fajitas that didn't have steak or chicken, but he loved them . He even said he wanted to make them again and here the kicker "I wouldn't change a thing!"

We only ate half of the mixture and were quite full. I would defenestrate say this would feed 4 people. If you were to add rice, black beans, or corn it could feed up to 6 people.

All in all I am really happy with how this turned out. I hope to make this again soon.

Pumpkin Spiced Crepes with Pumpkin Butte

Recipe can be found http://www.skinnytaste.com/2010/10/pumpkin-spiced-crepes-with-pumpkin.html

Mac Cheese... Well not cheese but awesome!

I took the wonderful Alton Brown's Baked Mac and cheese recipe and made it lactose free. I replaced his milk with lactose free milk ( You could also use soy milk or almond milk), I used an eight oz package of Daiya cheddar cheese flavored cheese, and as usual I did not use real butter... I used equal amounts of olive oil. I also deviated from his recipe by adding 1/4 teaspoon of garlic powder. If you do not want to use diced onions or can not chop the pieces small enough I would also recommend using onion powder.

Moosewood restaurant Fudge Brownies

I look through cook books all the time and I found the line of cook books from the Moosewood Restaurant, and so far they are awesome! I have been trying to make brownies that taste better than the box mixes for about a year now. My dad thinks I'm crazy but I really like baking things from scratch, makes me feel more accomplished.

1/2 cup butter
3 oz unsweetened chocolate
1 cup brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup AP Flour

preheat oven to 350
Butter an 8x8 inch pan
Melt chocolate and butter in a bowl. Let cool.
Stir in brown sugar and vanilla
Whisk eggs in a separate bowl and then whisk into the chocolate mixture.
Stir in flour until combine.
Pour into 8x8 pan and bake at 350 for 20 minutes.

Pictures to come!

Ricotta cheese ( lactose free)

I have not had real stuffed shells in... 7 years. I have tried to use fake cheese and tofu... and it was not the same. But I have found that 1 year aged Parmesan cheese, 1 year aged provolone cheese, and home made ricotta with lactose free milk = the best stuffed shells ever! And no tummy trouble!!!!!!!!!!!!!!!!!!! I was so happy I ate like 3 servings.

If you do not over dry the cheese you get about 2 cups of ricotta for 2 quarts milk and 1/4 cup lemon juice. This really took no time at all. Including draining it through the cheese cloth it took 15 minutes.



Heat the milk to 175 degrees Fahrenheit (stirring to prevent scorching).

Stir in the lemon juice, stir for 3 minutes.

Turn off the heat, and let sit for 5 minutes.

Place cheese cloth in strainer over a bowl, and slowly poor in what is not milk and whey.

Let drain until you get the dryness you want. I over dried it so I took some of the whey I captured in the bowl and re added it to the cheese and fluffed it up with a fork.

Than I made my favorite cheese stuffed shell recipe, and it was amazing. Everything I had been missing. And I plan on using this to make cannolis as soon as possible.

Boston Cream pie

I love Boston cream pie! This recipe is from the joy of baking. Be very careful with the pastry cream. I normally freeze egg yolks and whites to use them in recipes later instead of waste them when I am only making meringue or something. But when I thawed them in the fridge over night they were way to dried out for the step where you make the "smooth" paste.

Pastry Cream:

1/4 cup (50 grams) granulated white sugar

3 large egg yolks

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch

1 1/4 cups (300 ml) milk

1 teaspoon vanilla

Sponge Cake:

5 large eggs

3/4 cup (150 grams) granulated white sugar, divided

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) plain cake flour (not self-rising)

1/4 cup (35 grams) all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons milk

2 tablespoons (28 grams) unsalted butter

1/8 teaspoon cream of tartar

Chocolate Glaze:

4 ounces (120 grams) semisweet chocolate, chopped

1/2 cup (120 ml) heavy whipping cream ( Glaze can be made without dairy using the one below)

1 teaspoon unsalted butter

Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.) Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)

Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.

Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two - 8 inch (23 cm) round cake pans with parchment paper.

While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.

Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.

In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons (75 grams) of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.

In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.

Make a well in the center of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.

Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18 - 20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.

When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.

Serves 8-10

Read more: http://joyofbaking.com/BostonCreamPie.html#ixzz1MvVTNQT4


Read more: http://joyofbaking.com/BostonCreamPie.html#ixzz1MvUneMgp


Chocolate Glaze

Ingredients (use vegan versions):

2 tablespoons cocoa
1 tablespoon + 2 teaspoons water
1 tablespoon canola oil
1 tablespoon corn syrup
1 cup powdered sugar

Directions:

1. Warm all ingredients (except the powdered sugar) in a small pot on the stove under low heat, until thoroughly mixed and warm.

2. Remove from the heat and add powdered sugar.

3. If you need to thicken it a bit more, add a little more powdered sugar. Pour glaze on cake or other dessert while still warm.

Preparation time: 10 minutes

Potato Skins

Daiya Cheese again is amazing

Sweet potato black bean burrito

1/2 red bell pepper
2 pre-cooked sweet corn cobbs
1 small onion chopped
1/2 can black beans
1 sweet potato cut into thin half moons
1 glove garlic minced
1 tablespoon minced jalapeno
1 tablespoon oil
2 tablespoons cilantro
1/2 teaspoon cumin
dash of red pepper flake
sale and pepper to taste
whole wheat tortillas for wrapping.

In a pan heat the oil and cook the potatoes first for about 7 minutes

Then add the rest of the ingredients and cook until veggies are tender

Roll into tortilla and eat.

I just realized I haven't eaten meat in two days... I might be able to be a week day vegan, and only eat meat on the weekends not just 4 days a week.

Lemon Cheese Cake!

Okay its not vegan but it is lactose free. I got the recipe out of a book called 200 best Lactose-Free recipes by Jan Main.

Preheat oven to 350

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
3 tablespoons vegetable oil
1 teaspoon cinnamon

Filling:

2 packages silken tofu
4 eggs, separated
1 cup sugar
1 tablespoon lemon zest
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon salt

1 Prepare crust: in a small bowl stir together graham cracker crumbs, sugar, oil, cinnamon. Press into the bottom of the pan forming a crust. Make sure to work the crust 1 inch up the spring form pan. Bake at 350 for 10 minutes.

2 Prepare the filling by draining the water from the tofu using a sieve. In a food possessor beat together drained tofu, egg yolks, sugar, lemon zest, lemon juice, flour, vanilla, and salt until smooth.

3 In a clean bowl, using an electric mixer, beat the egg whites on high until stiff peaks form. Fold into the lemon batter. Turn into prepared crust.

4 Bake for 60 t0 65 minutes or until almost firm in the center. let cool before cutting into wedges to serve. (I baked using a steam bath like normal cheese cake because I didn't want it to crack on top, even tofu pies crack)

Right now I am waiting for the cheese cake to cool, I have yet to try the cake.... but the batter tasted really good, and not supper tofu tasting.

Daiya Strombolies!

I used the pizza dough from earlier in the blog. I divided the dough in half and let both rise in a greased bowl. I then took one of the balls and cut it in half and rolled each half into a 10 by 8 rectangle. Then I filled with with some marinara sauce, basil, spinach, and DAIYA CHEESE. Vegan cheese that melts like gooey mozzarella.

I let the dough sit for about 10 minutes then I baked at 400 degrees for 10 minutes. It tasted really good even for having a ton of spinach in it.

Kabobs

You know what doesn't have dairy in it? Beef and veggies. This is also a great way to make a little meat go along way. I used a pound of Rib eye, I wanted to use sirloin, but they only had 2-3 pound steaks which was expensive. I did get lucky though, bell peppers were on sale only $1 for yellow, orange, and red. Unheard of where I live.

I just seasoned the meat and veggies with garlic salt, and pepper but the real flavor came from the peppers and onions. So Yummy.

VEGETARIAN CHILI

This was the best chili I have ever had, meat or not.



INGREDIENTS:

1 tablespoon oil

1 clove garlic

1 green bell pepper, chopped

1 celery rib, chopped

1 onion, chopped

1 Yukon Gold potato chopped in 1/2 inch pieces

1 sweet potato chopped in 1/2 inch pieces

1 can diced tomatoes

2 cups frozen corn

1 can garbanzo beans (chickpeas), rinsed and drained

1 can red black beans, rinsed and drained

1 can pinto beans, rinsed and drained

2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flake

1 bay leaf

1/2 cup chopped cilantro

A dash of dried oregano

1 can tomato sauce (Then fill can with water and empty in pot)

1 can tomato paste

Salt and pepper to taste

PREPARATION:
1. Rinse and divide the fresh vegetables. Chop the veggies into small pieces.

2. In a large skillet, saute the garlic, bell pepper, celery, and onion in hot oil until they are almost soft. I add just a little salt in the saute to make sure the veggies are well seasoned.

3. While one is stirring the vegetables in the skillet, the other needs to be opening the cans of beans and sauces. Drain and rinse all the beans.

4. In a large pot, mix together the chopped, cooked vegetables with the can of diced tomatoes,corn, beans, tomato sauce, can of water, tomato paste, cilantro, bay leaf, and spices. Save some of the chopped onion to use as topping.

5. Cover and cook on the low heat setting about one hour. I like to let chili simmer for hours because the longer it sits the better it tastes. But the flavors should be well mingled after an hour or so.

I have amended this recipe from one I found online, in hopes to recreate the Delicious vegan chili they make at Evos, which is a healthy fast food place in St. Pete Florida that offers really great fast food options for people who want to eat well for a good price and it tastes amazing. I added the potato because I have seen it in chili recipes before and have been unsure about adding it in, but I am experimenting with this recipe so I though why not add my favorite Yukon gold potato, and my newly discovered sweet potato. Well new to me, I had no idea they could be used in savory applications.

I also really wanted to try this recipe because Mike and I have been trying to eat vegan or vegetarian every other night or as much as possible. Its really hard to give up meat all together even though I know its better for people to eat less meat and its a hell of a lot better for the environment. It also keeps me in my skinny jeans. And my oven is broken so I could not make the veggie pizzas I made in an earlier post http://anondairylife.blogspot.com/2010/04/pizza-night.html

Eat the rainbow

If I have learned anything from my nutrition classes and reading, is that we don't get enough orange in our diets. One of the main reasons their is not a lot of orange foods for Americans to eat other than carrots. Let face it carrots are the cheapest and most abundant orange veggie. Cantaloupe is delicious but is really only good in season so like 2 months of the year, orange bell peppers are at time 2-3 times more expensive than the green bell peppers, and mangoes are quite the challenge to prepare. I have always looked at the sweet potato as one of those horribly sweet gloopy items at the end of the table on Thanksgiving. That was until I went to the North Star restaurant and had a wonderful vegan breakfast burrito with black beans onions bell papers and yes... sweet potatoes. Thats right the sweet potato is out of the marshmallows and brown sugar and into the salt, pepper, and onions. I don't want to say mind blowing, but it has really opened my eyes to the sweet potato and all it has to offer. So I give you....

Rosemary Potatoes and Asparagus

2 large Yukon Gold Potatoes (peeled)
1 even larger sweet potato (peeled)
1/2 lb of asparagus (woody bottom pieces removed by bending the spear and letting it snap off, discard bottom.)
8-10 pearl onions
1 sprig of rosemary
2 gloves minced garlic
salt and cracked pepper
1 teaspoon Italian seasoning
Oil to toss veggies in 1/2 cup divided maybe more

Chop the potatoes into 1 in sized bites, combine with prepared asparagus, pearl onions, and coat in oil.



Sprinkle with salt, pepper, rosemary, and Italian seasoning. Add garlic and mix seasonings over veggies with your hands. I like to do this in a 9x13in pan that I use to bake the veggies in. When well coated remove asparagus to be added back to pan 30 minutes later. Asparagus only need 8 minutes to bake while the potatoes need 45 minutes at 375 degrees.

Blackberry Cobbler!

Thats right folks summer is here. That means blackberries, and blackberries mean cobbler. Oh how I love cobbler of any kind.

Blackberry Cobbler recipe from

http://www.bettycrocker.com/recipes/blackberry-cobbler/97b86fd2-7588-497b-866d-8a1bd8b2e491?WT.mc_id=paid_search_200100_636117&WT.srch=1&esrc=11151

2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (lactose free milk)
1/2 cup butter, melted (Vegan butter)

1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

3. Bake 45 to 55 minutes or until dough rises and is golden.

Vegan Cheese that actually is like cheese.

I know they all claim to be "just like real cheese" and it never is. I have been wanting to try this new Daiya Vegan Cheese, but its really hard to get your hands on. I have thought about ordering it online for like $20, but that is more then I want to spend if I end up not eating it because most vegan cheeses are really disappointing. But after a long wait a Whole Foods store in my city has finally started carrying the stuff. Weird that they all do not. I am sure they all will soon. And Daiya Vegan Cheese is getting their products in restaurants and pizza places. I can't wait to eat pizza with friends again.

I am telling you right now Daiya Vegan Cheese is the best vegan cheese I have ever had. It makes me wonder if they are trying to get by with sneaking in real cheese just to see if the vegans will notice. I didn't get sick so it must be true, a really good alternative to cheese. Cheese my love I have missed you and now I no longer have to go without you.

I made whole wheat bagel pizzas with those new thin bagels the have come out with, Marinara sauce, basil, and the Daiya Vegan Cheese Italian style. It was almost as good as a bagel bite. It was a really great margarita style pizza though.

Pancakes!

I do work a lot of Saturdays, but when I don't have to work in the morning I really love making pancakes for me and Mike. They taste great, are cheap to make, and take about as long as it would take to drive to Perkins. Yes it would be fatser to buy one of those pre-made just add water mixes, but they have powdered milk in them so they are not an option.

2 cups All Purpose flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
2 large eggs
1 2/3 cups of non dairy or lactose free milk
2 tablespoons melted butter

Sift together dry ingredient, then stir in wet ingredients. Cook on hot greased griddle until golden brown and yummy.

South West Salad

I work at a very well known restaurant... and lets just say our salads are really good looking and tasting, but the calories are insanely high. And I am always tempted to eat one, but all of our salad dressings have dairy in them. So I took a bit of inspiration from what I can't eat and made it something I can eat.

First step was to find a salad dressing that went with my south west salad theme. The one that follows worked out really well. It did take a little time to make, but it was really good. I will definitely make this salad again. Even take it to work to snack on.


For the salad I combined baby Romain lettuce with 1/4 cup of corn, 1/4 cup of black beans, and 1/4 cup of black bean salsa. Then I ate it with some crushed up corn chips. Then I drizzled on some of the Lime Chipotle Vinaigrette.

http://www.bigoven.com/163428-Lime-Chipotle-Vinaigrette-recipe.html

Lime Chipotle Vinaigrette

Ingredients

* 2 each chipotle chile canned in adobo
* 3 tablespoons cilantro
* 1 teaspoon garlic
* 1/2 cup red onion roasted
* 1/2 cup Rose's Lime Juice
* 1/4 cup red wine vinegar
* 5 tablespoons brown sugar
* 1/16 cup black pepper
* 1/16 cup salt
* 1 cup olive oil blend Arrezzio Olive oil B




Preparation

Mix all ingredients thoroughly.

Source: "Moab Brewery"Yield: "2 cup