Chickpea Cutlets

Yep, from "Veganomicon"too. I used some of the chickpeas that I soaked for hubby's hummus. (The rest of them were made into Dreena Burton's Tamari Roasted Chickpeas from her new "Eat, Drink & Be Vegan" Book) They are quite tasty, and I got hubby to at least nibble on the edge of mine. I didn't take a picture, mainly because the night I made them I wasn't feeling so great, so I didn't actually make a sauce to go with them. I ate them with some BBQ sauce. They were great that way, btw. They smell a bit like stuffing, but that's probably also because I didn't have any plain bread to use as breadcrumbs, all I had was some potato dill bread that I had made for hubby's lunches. Either way it was still darn tasty! I doubled the recipe, made it in the food processor and froze 6 patties. I ate two that night. When I go to actually eat them, I'll fix one of the sauces from the book and I'll try to take a picture.

And those roasted chickpeas....they smell divine!

I was looking forward to making buckwheat crepes this weekend, but the recipe called for a blender, and since mine just died, I wasn't sure if I should chance it yet or not. I decided to wait for right now and I went with my normal egg version that I can use my hand mixer on. I ended up only eating like 3 and my heart just wasn't in it even though they were fine. Hubby loved them though. I am not sure if it was my brain over-riding or if it's because of my Topamax making things taste odd now.

Time to Make the Donuts...

Picture027.jpg,
originally uploaded by dibranchia.

So, I did what any normal person would do, I baked from my new cookbook, Veganomicon. I baked Jelly Donut Cupcakes. Yeah...way to chose healthy foods there. *sigh* Oh well, these were quite tasty. See that depression there in the middle? Covered over by the powdered sugar is strawberry jam. Yum! These baked well in the silicone cupcake liners too. Yay! And I still haven't finished devouring the book. I'm taking it pretty slow, but that's ok. I've got quite a few Post-It Note Tape Flags sticking out of the sides marking recipes that I want to try.

I spent the rest of the time playing some Phoenix Wright (#2 hubby just got # 3 and is playing it) and I was finally able to get 3 hours sleep after hubby woke up. It's better than nothing. I can pretty much say that I won't be worth much today. :(

I have found THE dough for our Pizzas!

Picture010.jpg,
originally uploaded by dibranchia.

It's actually a dough for bialy's. (It's kinda like a bagel except it's not boiled and instead of a hole it's got a depression that is filled will an onion/poppyseed mixture). I think I've posted the actual recipes from the Washington Post (from 1994!) a few posts down. Anway, as I ate the Bialy's I thought it would make a great Bialy dough, and after making this as pizza dough 3 times now I will have to agree, and so do our friends. Now I'm on the search for our fave pizza sauce.

Bialy Pizza Dough

I make it in the ABM but you could easily make it by hand or in a mixer

1 1/2 c warm water
2 1/2 tsp salt
5 to 5 1/2 cup bread flour (use AP if by hand)
5 tsp sugar
4 tsp active dry yeast

ABM: Dough setting. The dough is much nicer if you let it go through the extra rising of that instead of the pizza dough setting.

I par-bake at 450 for 4 min (as in the picture) and then top and bake for 8 minutes until crust is brown and cheese is starting to brown.

I can actually form ROUND pizza - not amoeba shaped pizzas with this dough! It's taken me 10 + years to be able to do this! The only that has changed is this dough!

Two more interesting recipes

Louise Piper's Oil Pastry
Tuesday, October 02, 2007 from Oregonian.com

Makes one 9-inch double-crust pie

Louise Piper is a perennial pie winner at the Iowa State Fair, one of the biggest in the country, and she's been using this crust for almost 40 years. If you substituted olive oil for the vegetable oil, and water for the milk, you'd have my mother-in-law's crowd-pleasing -- and vegan -- pie crust recipe instead. Cut the recipe in half for a single-crust pie. Before using, check your oil to make sure it's not rancid. Sticky oil and a musty, off-odor are clues. To measure the flour, spoon it into the measuring cup and level off.

2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup cold whole (or 2 percent) milk

Combine the flour and salt in a large bowl. Measure the oil and milk into the same liquid measuring cup but do not stir. Add to the flour and mix briskly to combine. The dough will pull together into a ball.

Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper. Use as directed in your recipe. Note: Because this is made with oil, the dough must be used right away. After a day in the fridge the oil will start to separate and seep out.

-- From "Pie" by Ken Haedrich


Olive Oil Bread Sticks
Tuesday, September 18, 2007
From Oregonian.com
Makes 4 dozen

For speed and ease, this dough gets mixed, kneaded and risen in the bowl of a food processor. Rich with olive oil, it stretches willingly into short or long bread sticks and, while excellent plain, they welcome flavorful improvisation. Choose just one ingredient from a list of options, or make up your own combination, using the suggested measurements below. Try sesame dill; walnut cumin; basil pine nut; an aromatic blend of basil, rosemary and sage; or a confetti-like sprinkling of flax, poppy, sesame and fennel seeds.

3 1/2 cups all-purpose flour
1 envelope instant yeast (2 1/2 teaspoons)
2 teaspoons salt
1 cup plus 2 tablespoons warm water (80 to 90 degrees)
1/3 cup extra-virgin olive oil, plus 2 tablespoons (divided)
1 teaspoon coarse sea salt
Optional mix-ins:
1 cup chopped fresh basil, dill or cilantro
1/2 cup chopped fresh rosemary
1/4 cup chopped fresh sage
1 cup pitted, chopped olives, such as kalamata, green or Italian
1/2 cup chopped nuts, such as walnuts, hazelnuts or pine nuts, toasted (see note)
Optional toppings:
2 tablespoons sesame seeds
2 teaspoons poppy seeds
2 tablespoons flax seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon crushed red pepper flakes

In the bowl of a food processor fitted with the plastic dough blade, place the flour, yeast and salt. If using fresh herbs, olives or nuts, add them now. Attach the cover and mix for 5 seconds. Combine the warm water and 1/3 cup oil in a measuring cup and pour it through the feed tube with the machine running. A ball of dough will form and slap around the bowl. Let the dough spin around 10 times to knead it before stopping the machine. The dough will feel warm, soft and tacky.

Collect any bits of dough from around the bowl and attach them to the ball. Replace the cover on the food processor bowl, slip in the feed tube pusher and let the dough rise for 45 minutes.

Lightly flour the countertop. Scrape the dough from the bowl onto the flour. Use your hands to press it into a rectangle, 12 inches by 6 inches, with a long side facing you.

Preheat the oven to 425 degrees.

Pour the remaining extra-virgin olive oil onto 2 baking sheets (about 1 tablespoon per sheet) and use your hands to spread it around. Spread the oil left on your hands all over the top of the rectangle of dough. After wiping your hands dry, sprinkle the coarse salt onto the dough. If using seeds or spices, sprinkle them on now and lightly press them into the dough. (Some of them will fall off while shaping, but that's OK.) Use a pizza cutter or chef's knife to slice the dough into 1/2-by-6-inch strips, making 24 strips. Cut those strips in half to make 48 pieces.

For short, tender bread sticks, pick up each strip of dough and gently stretch it to about 6 inches. Twist each one as you lengthen it, if desired. Lay the bread sticks on the oiled pans 1/2 inch apart. Or, for the softest bread sticks, position them side by side (twisted or not) so that they can be pulled apart once baked. Let them rise uncovered for 10 minutes. Bake one baking sheet at a time for 15 to 17 minutes, until pale golden brown and firm to the touch.

For long, snappy bread sticks, stretch the dough by grasping both tips, one in each hand, of each strip and lift up, like you're holding a piece of string. Gently bounce the strip of dough until it stretches to the length of your sheet pan, 12 to 16 inches, twisting it as it lengthens, if desired. The breadsticks will be as thin as drinking straws. Place the first 24 bread sticks 1/4 inch apart on one of the oiled sheet pans and bake immediately for 13 to 15 minutes or until lightly browned and crisp. Repeat with the second baking sheet. Note: To toast pine nuts, spread on a baking sheet and bake in a 350-degree oven for 3 to 5 minutes, until they turn light brown. Watch carefully, as they go from browned to burned in a matter of seconds. Other nuts will take a few minutes longer. If using hazelnuts, bake until the skins crack and then remove skins by rubbing the warm nuts in a rough cloth or between your hands.

-- Lynne Sampson

PER SERVING: calories: 52 (37% from fat); protein: 1 gram; total fat: 2.2 grams; saturated fat: 0.3 gram; cholesterol: 0; sodium: 146 mg; carbohydrate: 7 grams; dietary fiber: 0.3 gram

1994 Washington Post Water Bagels and Bialys Recipes

WATER BAGELS (NEW YORK-STYLE BAGELS)

(10 bagels)
New York bagel aficionados always maintain that the secret to New York bagels is the New York water. However, even minus the Hudson River, these bagels are a pretty close runner-up to what many Americans consider the definitive model.

1 1/2 cups slightly warm water
3 1/4 teaspoons active dry yeast, or 1 1/2 teaspoons instant yeast
1 tablespoon oil
1 tablespoon sugar
2 teaspoons plus 1 tablespoon malt syrup (brown sugar can be substituted)
2 3/8 teaspoons salt
4 1/2 to 5 1/2 cups bread flour, preferably unbleached
Cornmeal for sprinkling baking sheet
Sesame seeds, poppy seeds, dry garlic granules, onion flakes, caraway seeds or coarse salt for topping the bagels (garnishes optional)

To prepare by hand or electric mixer, whisk together the water, yeast, oil, sugar, 2 teaspoons of the malt syrup and 1 3/8 teaspoons of the salt, stirring to dissolve the yeast, sugar and salt, and thoroughly blend everything before adding the flour.

Stir in most of the flour until the dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand, turn out onto a lightly floured board. Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand, or 8 minutes by machine. Dough will be stiff.

Let the dough rest on a board about 10 minutes.

Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with cornmeal.

Fill a large soup pot or Dutch oven three-quarters full with water. To this add the remaining 1 tablespoon of malt syrup and remaining 1 teaspoon salt.

Bring water to a boil. Preheat oven to 450 degrees.

Divide dough into 10 pieces. Form into strips about 8 to 10 inches long, and then form these into bagel rings and place on prepared parchment-covered, cornmeal-dusted baking sheet. Let rest 15 to 20 minutes. Bagels should have a "half proof," meaning they should rise halfway or appear puffed.

Reduce water to a simmer and add bagels a few at a time. Allow them to come to surface and simmer 30 seconds. Turn over and cook other side about 45 seconds more (total of 1 1/2 minutes). Place back on cornmeal-lined sheet.

Leave dough plain or use one of the toppings listed.

Place in oven, reduce heat to 425 degrees and bake until done, about 15 to 20 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.

Per bagel without optional garnish: 281 calories, 9 gm protein, 54 gm carbohydrates, 3 gm fat, trace saturated fat, 0 mg cholesterol, 525 mg sodium


PUMPERNICKEL BAGELS

(10 bagels)
Chewy and dark, this bagel shines with nothing on it. You don't have to boil these, but you can. Some bakeries simply glaze the bagels with egg white, then add on the toppings and bake as rolls. Outstanding.

1 1/2 cups slightly warm water
1 tablespoon dry onion flakes or minced onion
4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
5 tablespoons brown sugar
2 teaspoons malt syrup (optional)
1 teaspoon baker's caramel, or more, to taste
1/2 teaspoon ground caraway seeds, or 1 teaspoon whole caraway seeds
2 3/4 teaspoons salt
2 tablespoons cornmeal plus extra for sprinkling baking sheet
1/2 cup dark or coarse rye flour
3 1/2 to 4 1/2 cups unbleached bread flour
1 cup finely diced, lightly sauteed onions, or rehydrated dry onion flakes (optional garnish)
Caraway seeds, coarse sea salt or poppy seeds (optional garnishes)

To prepare by hand or electric mixer, whisk together the water, onion flakes, yeast, 3 tablespoons of the brown sugar, the malt syrup, baker's caramel, caraway seeds, 1 3/4 teaspoons of the salt and 2 tablespoons cornmeal, stirring to dissolve the yeast, sugar and salt, and thoroughly blend everything before adding the flour.

Stir in the rye flour and most of bread flour until the dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand turn out onto a lightly floured board. Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand, or 8 minutes by machine. Dough will be stiff.

Let dough rest on a board about 10 minutes.

Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with cornmeal.

Fill a large soup pot or Dutch oven three-quarters full with water. To this add the remaining 2 tablespoons of brown sugar and remaining 1 teaspoon salt.

Bring water to a boil. Preheat oven to 425 degrees.

Divide dough into 10 pieces. Form into strips 8 to 10 inches long, and then form these into bagel rings and place on prepared baking sheet. Let rest 15 to 20 minutes. Bagels should have a half proof, meaning they should rise halfway or appear puffed.

Reduce water to a simmer and add bagels a few at a time. Allow them to come to surface and simmer 30 seconds. Turn over and cook other side about 30 seconds more (total 1 minute). Place on the cornmeal-sprinkled baking sheet.

Sprinkle on optional garnishes.

Place in oven and bake until done, about 18 to 22 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.

Per bagel without optional garnish: 263 calories, 8 gm protein, 54 gm carbohydrates, 1 gm fat, trace saturated fat, 0 mg cholesterol, 591 mg sodium


CINNAMON RAISIN WHOLE-WHEAT BAGELS

(10 bagels)
If you are using a bread machine to mix this dough, do not add the raisins until the machine is in the middle of the kneading cycle.

1 1/2 cups slightly warm water
4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
2 tablespoons oil
2 tablespoons honey
1/4 cup plus 2 tablespoons light brown sugar
2 1/4 teaspoons salt
2 teaspoons cinnamon
1 cup whole-wheat flour, preferably stone-ground
3 to 4 1/2 cups unbleached bread flour
1 cup raisins, plumped in hot water about 10 minutes (or use raisins and currants mixed)
1 egg white, beaten

To prepare by hand or electric mixer, whisk together the water, yeast, oil, honey, 1/4 cup of the sugar, 1 1/4 teaspoons of the salt, and the cinnamon, stirring to dissolve the yeast, sugar and salt, and thoroughly blend everything before adding the flour.

Stir in the whole-wheat flour and most of the bread flour until the dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand, turn out onto a lightly floured board. Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand or 8 minutes by machine. Add the raisins about halfway through the kneading (you can also press the raisins into the dough when you are done kneading). Dough will be stiff.

Let dough rest on a board about 10 minutes.

Meanwhile, line two large baking sheets with baking parchment.

Fill a large soup pot or Dutch oven three-quarters full with water. To this add the remaining 2 tablespoons of brown sugar and remaining 1 teaspoon salt.

Bring water to a boil. Preheat oven to 450 degrees.

Divide dough into 10 pieces. Form into strips 8 to 10 inches long, and then form these into bagel rings and place on a prepared cookie sheet. Let rest 15 to 20 minutes. Bagels should have a half proof, meaning they should rise halfway or appear puffed.

Reduce water to a simmer and add bagels a few at a time. Allow them to come to surface and simmer 30 seconds. Turn over and cook other side about 1 minute more (total 1 1/2 minutes). Remove to a baking sheet and let dry, then brush with beaten egg white.

Place in oven, reduce heat to 425 degrees and bake until done, about 18 to 22 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.

Per bagel: 357 calories, 9 gm protein, 72 gm carbohydrates, 4 gm fat, 1 gm saturated fat, 0 mg cholesterol, 486 mg sodium


ONION BIALY

(Makes 15 bialys)
Inspired by, and adapted from, "Secrets of a Jewish Baker," by George Greenstein (see box below left).

FOR THE BIALY DOUGH:
1 1/2 cups warm water
4 teaspoons active dry yeast, or 2 1/2 teaspoons instant yeast
5 teaspoons sugar
2 1/2 teaspoons salt
5 to 5 1/2 cups unbleached bread flour
Cornmeal for the baking sheet
FOR THE TOPPING:
1/2 cup dehydrated minced onions
2 tablespoons vegetable oil
1 egg beaten in 1 tablespoon water
1 tablespoon coarse sea salt
3 tablespoons poppy seeds

For the dough: To prepare by hand or electric mixer, whisk together the water, yeast, sugar and salt, stirring to dissolve and thoroughly blend everything before adding the flour.

Stir in most of the flour until dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand, turn out onto a lightly floured board. Knead dough, adding flour as necessary, 8 to 10 minutes by hand, or 8 minutes by machine (it will be a very stiff).

Cover dough with a tea towel and let rise for 30 minutes.

Deflate dough. Divide into three sections, then divide each section into four to six portions and allow to rest 10 minutes. Roll each section into an oval 3 to 4 inches long. If dough gets too springy, move on to another section. Stretch each oval slightly to make a 4-to-5-inch piece. Make an indentation in the center of each. Cover with a floured tea towel and allow to rise 30 to 40 minutes.

Prepare topping by rehydrating the dehydrated onions in hot water; soak them for 5 minutes. Drain, toss with oil. Set aside.

Preheat oven to 450 degrees.

Line baking sheets with parchment paper and sprinkle with cornmeal. Place dough ovals on sheets. Glaze outer edges with egg wash. Spoon onion topping into center and a little over top surface. Sprinkle on a little coarse salt and poppy seeds.

Bake until golden brown, 25 to 30 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.

Eat immediately or freeze. Thicker bialys will rise and bake higher, and can be split for sandwiches.

Per bialy with topping: 199 calories, 6 gm protein, 35 gm carbohydrates, 3 gm fat, trace saturated fat, 0 g cholesterol, 428 mg sodium

Biscuit Sticks

Biscuit Sticks

Make soup, salad or just about any meal better with a side of quick and easy piping hot breadsticks.

Prep Time:10 min

Start to Finish:25 min

Makes:24 sticks

1/3	cup butter or margarine
2	cups Original Bisquick® mix
1/2	cup cold water

1.	Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
2.	Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan.
3.	Bake 12 to 15 minutes. Serve hot.
High Altitude (3500-6500 ft): Heat oven to 450°F.

Nutrition Information:

1 Serving: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 140mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 0g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Success

For tender breadsticks, knead in just enough Bisquick mix so the dough is smooth and no longer sticky. Too much will toughen the biscuits. These were amazing dipped in tomato soup or just plain! I've even adjusted the recipe some by adding basil, garlic salt, and oregano to the butter, or adding italian dipping seasonings. Whenever there's leftovers of these, they never last more then a day :) This is one of my all-time rock-solid standards! It can be whipped up in a couple minutes to round out a meal or add to add that "company-special" touch. Endless variations: Garlic powder and salt sprinkled in the butter before turning dough yields great garlicky sticks.Poppy seeds, sesame seeds or onion flakes sprinkled on top are a savory change.

Squash with rice, sage & goat's cheese

Squash with rice, sage & goat's cheese

• 2 large butternut squashes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 100g basmati rice
• 600ml vegetable stock
• 25g sundried tomatoes in oil, drained and chopped
• 100g firm goat's cheese, roughly chopped
• handful fresh sage leaves, chopped

1. Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.
2. Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.
3. Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.
4. Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
5. Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.

Menu Planning Ideas

Chinese Hot-and-Sour Soup
It's a bit milder than the restaurant standard, but that's what we like about it. The flavors are balanced and fresh, and the acidity functions as an accent, not a one-note blast. Prep and Cook Time: 1 hour, 30 minutes. Notes: The heat from the black pepper in this soup intensifies as it sits. If you plan to make the soup ahead of time or want a milder flavor, use 2 tsp. during cooking; then taste the soup before serving and add more pepper if you like.

2 pounds pork top loin, cut crosswise into 1/8-in.-thick strips
1/4 cup plus 2 tbsp. soy sauce
2 tablespoons grated peeled fresh ginger
3/4 cup rice vinegar
1/4 cup cornstarch
2 tablespoons sugar
1 teaspoon salt
1/4 cup peanut oil
1 can (8 oz.) sliced bamboo shoots, drained and rinsed
12 cups chicken broth
3/4 pound shiitake mushrooms, thinly sliced
12 ounces firm tofu, drained and cubed
4 large eggs
1/2 teaspoon toasted sesame oil
About 1 tbsp. freshly ground black pepper (see Notes)
Chopped fresh cilantro and sliced green onions (pale green and white parts)

1. In a bowl, toss pork with 1/4 cup soy sauce and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. soy sauce, rice vinegar, cornstarch, sugar, and salt; set aside.

2. Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add pork and marinade. Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute.

3. Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken.

4. In a small bowl, beat eggs with sesame oil. Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly, then simmer 5 minutes. Serve with cilantro and green onions.

Note: Nutritional analysis is per cup.
Yield Makes about 4 1/2 qts. (serving size: 1 cup)
Nutritional Information CALORIES 244(66% from fat); FAT 18g (sat 5.7g); PROTEIN 15g; CHOLESTEROL 80mg; SODIUM 890mg; FIBER 0.7g; CARBOHYDRATE 18g

Sunset, JANUARY 2007

Pound Cake Waffles

I'm planning on making these this weekend. From a 1918 edition of The Rumford Complete Cookbook by Lily Haxworth Wallace

Pound Cake Waffles

3/4 c butter (or sub)
1 c fine granulated sugar
4 eggs, separated
1/4 cup milk
1 1/4 c sugar
2 level teaspoons Rumford Baking powder
1/2 level teaspoon salt
1 teaspoon lemon or vanilla flavoring

Beat the butter and sugar to a cream; add the well-beaten yolks of the eggs, milk and then the flour, salt and baking powder sifted together. Put in the flavoring and beat the batter thoroughly. At the last moment foldin lightly the whites of the eggs beaten to a stiff froth, and cook as ordinary waffles.

Two interesting Art Smith Recipes

From a recent Oprah show (and her website which takes me FOREVER to load on dial-up):

Art Smith's Goat Cheese Drop Biscuits

Created by Chef Art Smith

From the showHalle Berry's Having a Baby

Makes 12 biscuits

These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.

INGREDIENTS

• 2 cups self-rising flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 4 Tbsp. (2 ounces) cold butter
• 4 Tbsp. (2 ounces) goat cheese
• 1 cup (8 ounces) buttermilk
• Extra butter to grease pan and top biscuits
• 1/4 cup grated parmesan cheese

Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.

Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

Pistachio-Crusted Chicken with Coconut Chili Ginger Sauce

Created by Chef Art Smith

From the showHalle Berry's Having a Baby

Makes 12 biscuits

Patrons of Chef Art Smith's restaurant, Table Fifty-Two, love this dish he created especially for Oprah's Legends Ball.

INGREDIENTS

Coconut Chili Ginger Sauce

• 1 Tbsp. unsalted butter
• 2 shallots, minced
• 2 blades lemongrass, chopped
• 3 (1/2-inch) piece, fresh ginger, thinly sliced
• 1 cup sweet white wine
• 2 cups chicken broth
• 2 Tbsp. Thai red curry paste
• 2 Tbsp. Chinese black bean chili sauce
• 1 (8-ounce) can coconut milk
• 1/2 cup (1stick) unsalted butter, softened and cut into pieces
• Salt and freshly ground black pepper to taste

Pistachio-Crusted Chicken

• 4 brined, boneless chicken breasts (see brine recipe below)
• 1 quart buttermilk
• 1 pound salted pistachios, shelled and toasted
• 1 cup grated Parmesan cheese
• 1/4 cup fresh thyme
• 1/3 cup chopped fresh rosemary
• 1/4 cup chopped fresh parsley
• 2 cups all-purpose flour
• Salt and freshly ground black pepper to taste
• Grape seed oil to taste

For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.

For the chicken: Remove the chicken from the brine and cut in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.

In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.

Preheat the oven to 250°.

Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.

Brine for Chicken
Makes 1 1/4 cups

• 1 cup kosher salt
• 1/4 cup sugar
• 5 cloves garlic
• 2 bay leaves
• 1 Tbsp. black peppercorns

Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.

When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight.

Loaded Baked Potato Waffles

Picture048.jpg,
originally uploaded by dibranchia.

I had some leftover instant mashed potatoes that I had fixed a few days earlier. I was planning to make mashed potato pancakes for breakfast, but ended up going with something else. By the time supper rolled around I wasn't feeling so great (another migraine and major pain pills on board) and decided to mix in some of my homemade bisquick, buttermilk, eggs, a bit of cheddar cheese and some fake bacon bits. I wish I had some chives or green onions (I did add some dried onions that had been soaked in water for a bit). I can't give amounts only because I make waffles and pancakes by sight. It was a very thick batter, and hubby stood by the waffle maker once he got home and ate quite a few as they came off the maker. I think he liked them :)

Chocolate Brownie with Walnuts Mochi

Chocolate Brownie with Walnuts Mochi,
originally uploaded by dibranchia.

I had bought this a while ago. I found it when I was going through my freezer after the power went out a few weeks back. I finally cooked it today. I like regular Mochi alright, but it doesn't really do much for me. This stuff...*SIGH* I could live on.

Couscous Feta Fritters

I was going through some of my older magazines (I have a lot to go through!) and I saw this and thought it looked really good. I'll have to make it soon.

Couscous fritters with feta

• 175g couscous
• 200ml hot vegetable stock
• 1 egg, beaten
• 3 tbsp natural yogurt
• 85g feta cheese, cut into 1cm cubes
• 50g SunBlush tomatoes, finely chopped
• 3 spring onions, finely chopped
• 2 tbsp sunflower oil or vegetable oil

1. Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.
2. Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.
   

Making the fritters

Wet your hands before shaping the fritters to stop the mixture sticking to your hands. SunBlush tomatoes are softer than sundried. If you only have sundried, stir them into the couscous before adding the stock.

Nutrition per Serving: 510 kcalories, protein 19g, carbohydrate 51g, fat 27g, saturated fat 8g, fibre 1g, sugar 7g, salt 2.6g

Simple Syrup

Picture045.jpg,
originally uploaded by dibranchia.

Ok, maybe it doesn't look so simple. It's not JUST simple syrup. It started with some local Pear Port (from Horton Vineyards). I made some poached pears using some I had left, and I had extra poaching liquid left. I used in quite a few things (over cheesecake, in tea, over poundcake) and when I remembered a bottle that a friend had recently given me, thoughts of poached pears roamed through my thoughts. Unfortunately, I keep eating the pears. So, I went ahead and made the syrup, and hubby is thinking of trying it on crepes.

Freezer Biscuits

Saw this in Cooking For 2 Magazine from Taste of Home. Can't wait to try it! Hubby loves biscuits, and I'm usually too tired or rushed in the morning to make them and don't think about them for dinner at night.

Freezer Biscuits
Yield: 8 biscuits Just mix up the basic dough, divide in half, stir in the different flavors and come up with 2 kinds of biscuits to have on hand!

2 c all-purpose flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup 2% milk (I only keep soy or skim on hand)
Asiago Garlic Variation:
1/2 cup shredded Asiago cheese, divided
1/2 tsp garlic powder
1/2 tsp dried minced onion
Sesame Herb Variation:
1/2 tsp dried marjaram
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp sesame seeds

In small bowl, combine flour, baking powder sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In small bowl, whisk egg and milk; stir into dry ingredients just until moistened.

Turn dough onto a lightly floured surface; divide in half. For Asiago garlic biscuits, add 1/3 cup of cheese, garlic powder and onion to one portion of dough. Knead 20 times. Roll to 3/4" thickeness; cut with floured 3 inch biscuit cutter. Sprinkle with remaining cheese.

For sesame herb biscuits, add marjoram, thyme and basil to remaining dough. Repeat kneading, rolling and cutting steps. Sprinkle with sesame seeds.

Arrange biscuits in a single layer in an ungreased 9x13x2" baking pan. Cover and freeze overnight or until frozen. Transfer to a freezer bag and freeze for up to 2 months.

To use frozen biscuits: Place on a baking sheet coated with nonstick spray. Bake at 400 Degrees F for 15-20 minutes or until golden brown. Serve warm.

More Variations:
1. Leaving out the garlic powder in the Asiago cheese and brush the tops with garlic butter instead. Or substitute your favorite cheese for the Asiago. If you don't have Asiago cheese on hand, you can sub Parmesan or Romano. Asiago is a little sweeter than both of those cheeses.
2. Changing the herbs in the Sesame Herb. Try oregano, tarragon, or an Italian Herb mix. For added flavor stir in some shredded cheese.
3. Serve the biscuits with flavored butter. Simply blend any chopped fresh herbs you have on hand with softened butter.
4. Using half the dough without seasonings to make breakfast biscuits. Slice and add an egg and sausage or bacon, or spread with cream cheese and jelly.
5. Adding dried cranberries or raisins to the basic dough along with the grated rind of a lemon or orange for a fruity scone-like snack.

Nutrition: 1 biscuit (without variations): 249 cal, 13 g fat, 3 g sat fat, 28 mg chol, 366 mg sod, 26 g carb, 1 g fiber, 5 g protein

Cooking For 2 Fall 2007 Mag. p 9

Get your Bialy's here!

Picture044.jpg,
originally uploaded by dibranchia.

I haven't tried one yet.....these are just out of the oven. It smells soooo good in here!

From: http://www.cyber-kitchen.com/rfcj/BREAD/BialysPletzel_-_pareve.html

Bialy's!

Picture041.jpg,
originally uploaded by dibranchia.

I made these years ago, from a recipe I found in the Washington Post. I actually fell in love with King Arthur thanks to that article. I thought I had saved the recipe, but it looks like it's disappeared. *sigh*Anyway, these are like a bagel, except they aren't boiled before baking and there's no hole, just a depression that I've filled with an onion/poppyseed mixture. I hope these turn out as well as the first one's I've made. I've never eaten a real bialy, but I figure as long as I'm happy that's all that really matters.

Tonight's dinner

Picture060.jpg,
originally uploaded by dibranchia.

Hot out of the oven: Chilaquiles. It's just stale tortillas and tortilla chips layered with black beans, TwinOaks Vegetarian Chorizo, tomatillo salsa and cheese (low-fat). The pepper is a Fool Ya Jalapeno from my back porch (It's a jalapeno flavor without the heat). This was spicy (the chorizo has chipotle in it) but oooooh so good! I wish I had an avocado to put on it.

Hokie Healing Square

Picture036.jpg,
originally uploaded by dibranchia.

It's done. I still have a few ends to weave in (I tucked them underneath) and the little ball of yarn will go with it for them to use when attaching all the squares. It turned out really well! It should go out on Tuesday.

I'm just confused.

I've been struggling for quite a while with a diet. I don't necessarily mean as a "reduction in calories" style diet, but more of a "daily nourishment" diet that I can do. I don't know what I should focus on the most, my liver, my diabetes, my weight? The thing is, they are all tied in together, lowering my weight will help both my diabetes and my liver, defatting my liver will most likely help with my diabetes and my weight. Keeping my blood sugars under better control will help both my liver and my weight also. It's kinda funny. I want someone to hand me a sheet of paper and tell me: Do this! But then I rebel because I guess I get tired of following instructions? I just feel like I have no idea where to start or what's the best. I tried the vegan, I liked the food, and all that, but quite frankly, I just can't do it totally. But I really do think it helped with my blood sugar control, but it did nothing for weight loss. Weight Watchers....at one point years ago I lost 25 lbs and was considered "Diabetic controlled by diet" and I just can't get back to that mindset for some reason, I just kept losing and gaining the same 10 lbs or so. I've tried a few other diets, but most of them were for a few days (buying all the different foods gets expensive and most of the time we're on a fiscal diet), and I can't really say I tried them (Except for Atkins a few years ago: I didn't last a day, missed the bread and fruits so badly). The appetite control that the Byetta gave me, it's gone. It's not that I'm ignoring it, it's just that my body has gotten used to the dose and I no longer have that side-effect anymore. I am still not eating quite as much anymore, so I guess it still works a bit, it's just not what it was. I would just like a diet where I don't have to think, examine every type of food I eat and the possible effect it could have on me. I'm tired of thinking about every little thing I put or plan to put in my mouth and then the guilt that I feel after I've done something that I feel I shouldn't have done. I know I should just look at it like a slip, and keep on trying to do my best, but I'm darn tired of trying to be perfect and failing misserably. I'm tired of having people ask me if it's ok if we go to eat at such-and-such a restaurant, because I don't want to have to think about what I should avoid, and what I really don't want to eat even though it'd be better for me.

I know there are people that are the just eat healthy and that kinda stuff, but for me it really is a life and death kinda thing. If I don't clear my liver or get my diabetes under control I won't be around for a long time to enjoy the great husband and extended family that I have. But even that thought doesn't do much for me. It just kinda makes me want to pull a Scarlett and "Think about it another day." I'm not sure how to keep myself from hiding from what could happen, you'd think that liver surgery would kinda do that for me without much thought. It just makes me scared and worried, and obsessive which all cause me stress and guilt and then I want to just get away from it all, usually by eating.

I also need to get my behind out the door and move! I think that helps everything (liver/diabetes/weight) more than any way of eating could. Once I'm moving I like it, but for some reason I have that "Once at rest a body will stay at rest" law going on. I shouldn't have to lean on my husband to make me walk.

I really need to test my blood sugars more often. I usually forget to do it in the morning since I'm so focused on taking my pills and not eating until I can take my Byetta an hour later. I then forget to re-test after eating - or I've eaten something else when I remember that I needed to test first. That's the big thing, I don't really eat big meals that much anymore, I feel like I'm eating constantly, little things here and there. I think part of my not testing is because I don't want to see that number. I don't want to see that I need to control what I'm eating a bit better. I don't want to know that I am failing once more.

I feel like such a brat.

*SIGH*

Anyway, I am so glad that my allergy test is tomorrow. I'm tired of being stuffed up, headachy and having a runny nose. Could someone PLEASE explain how I can be stuffed up AND have a runny nose? My eyes are itchy, my body's itchy and I just want to take an antihistamine (I'm taking decongestants, they just don't work real well and I can't take too many since it messes up my sleep). I can't even take aspirin or ibuprofen since they both have anti-inflammatory properties. Hubby mowed the grass yesterday and I could only stay outside for a bit before my eyes became horribly unbearable. I need to remember to ask him if there's anything they can do about my poison ivy reactions. I went out today and sprayed a bunch that is in the front side yard (with a vinegar solution) and it's just scary how much poison ivy is spread throughout our whole yard. There's no way to get rid of it all. And I realized that since I couldn't garden last year, the amount of poison ivy I had went way down. It's also been down a lot more because we're a bit more careful with where the dogs go, especially since I can't take any steriods anymore when the poison ivy gets bad. But still, just seeing it popping up without any rhyme or reason scares me. I don't want to have to go through a major poison ivy infection this year. I also need to ask about food allergies.

Made a pretty good dinner last night. It's been one that has planned for a few days but I was feeling bad and didn't cook (Costco take-and-bake pizza is pretty good btw - we ate that for 3 days). Make a mixture of honey, dijon mustard, pepper and dill. Smear on pork chops and bake/broil until done. Then you make a pumpernickel stuffing using stale pumpernickel, broth, onions, garlic, celery, carrots and some seasoning. It was yummy!

My mom was over this weekend. My stepdad had a Lion's Club meeting in Richmond this weekend, so I went and picked her up and we headed out to Lavender Fields Farm for their herb thingy (I'm babysitting herbs for her actually since she leaves for Savannah today) and then we went to the Lebanese Food Festival and I got to introduce her to some wonderful foods that she's never tried before. :) We got a bunch of stuff and shared it. We shared: Kibbeh, cucumber yogurt salad (she already knows this, but likes it better with sour cream and dill, this had yogurt and mint, the way I like it), stuffed grape leaves, chicken schwarma, falafel, and a spinach feta pie. And I still lost a pound the next morning when I weighed. :D She's interested in going (along with my stepdad) to the Greek Festival now. He's a big lover of Pastas and stuff (His deceased wife was Italian) so we think he'll like greek food more than the lebanese.

My Lunch Today

Picture018.jpg,
originally uploaded by dibranchia.

I was hoping to make a CousCous salad from the new issue of Vegetarian Times this weekend, but didn't get the chance. Today as I was trying to figure out what I felt like eating, I thought again of that couscous salad - but wanted a bit different flavor. This is what I ended up with. I must admit, I do know know if it's vegan or even vegetarian. Why? Well the seasoning packet I had came from Near East's Mediterranean curry Couscous and I used the couscous, stored the spice packet and threw away the box so I don't remember if it had something like chicken broth or fat or anything. Anyway, I cooked up 10 oz of couscous (whole-wheat), added the packet and let it sit while I prepped the veggies. I had roasted some asparagus earlier this morning since it was cool and had some spears just for this. I also added sliced radishes, sauteed their tops and added those, sliced green onions, diced cucumber, drained chickpeas and diced carrots. I forgot to add the diced tomato - but there's plenty left so I'll add it to the leftovers. I also added some homemade mustard-lemon based vinaigrette and some Liquid Gold (recipe from Becoming Vegan that has flax oil, nutritional yeast, and cumin along with other stuff). It's quite yummy!

I figured out how to post my photos to Blogger all by myself. :) Hubby had set it up for LJ (where I do most of my posting) but I wanted Blogger to be more about what I ate and not my life.

I have some tempeh bacon I need to use up (I cooked it all in one go) and I am tired of TLT's. I'm still trying to figure out what to use it in. I think tonight's going to be an asparagus tart. (Not vegan - but veggie) since I have some Feta I need to use. I need to figure out where Sunergia's (sp?) feta is sold. It's not at Good Foods, and Ellwood Thompson's and any of the HFSs in C'ville are about the same distance away. I don't often head to C'ville only because it's easier to hit the West End of Richmond than there (I pretty much live right in the middle of both). I don't head into (or close to) downtown Richmond at any point. And with gas being so high (We actually saw it at 3.29 at one place last night in Richmond), around 2.79-2.89 a gallon here I can't just go traipsing off for the heck of it. Oh well, I'll hopefully find it soon. I know I like it after trying it at the C'ville Veg Fest Last year.

We ARE Virginia Tech

Not so much has been going on really. At the moment I have a stuffed up ear with a touch of pain (I've started antibiotics), still occasionally having liver pain, found out that I am a true Omni - but I am still trying to eat more plant based foods since they are yummier, having my best friend moving back to VA in just a bit, and still trying to figure out what I want to be when I grow up. Whew! :)

I've been a bit down this week. I went to Tech for 2 1/2 years, I would go back if I had a reason to, I must admit. I loved it there, still love it actually. The shooting there felt so personal even if I hadn't been there in ages. A major tragedy at Tech! Why? It's such the last place I would have thought it would happen. And I'm upset at how the media is trying to place the blame on Tech and guns. They did the best they could have at the time, and the gun situation? If he wanted to get guns he would have found a way, it's not like he had a record and couldn't have gotten them in the first place. I do realize that he had some problems a few years ago, but I think everyone is optimistic that people change. I don't think it's a thing where people "don't want to get involved" but more of a "I can't believe someone could actually do something that horrible" that cause people not to do much. It is also hard for me to get away from all the media reports, it's feeling quite a lot like 9/11 in that respect. I've spent a lot of time turning the tv off, listening to my ipod and reading. It's just too much.

One good point....from the convocation....Nikki Giovanni's "We ARE Va Tech!" I held it together, losing it as everyone started the Hokie cheer. I am a Hokie, I am proud, and THEY can get through anything together.



We are Virginia Tech

We are sad today
We will be sad for quite a while
We are not moving on
We are embracing our mourning

We are Virginia Tech

We are strong enough to stand tall tearlessly
We are brave enough to bend to cry
And we are sad enough to know that we must laugh again

We are Virginia Tech

We do not understand this tragedy
We know we did nothing to deserve it

But neither does a child in Africa
Dying of AIDS

Neither do the Invisible Children
Walking the night away to avoid being captured by a rogue army

Neither does the baby elephant watching his community
Be devastated for ivory
Neither does the Mexican child looking
For fresh water

Neither does the Iraqi teenager dodging bombs

Neither does the Appalachian infant killed
By a boulder
Dislodged
Because the land was destabilized

No one deserves a tragedy

We are Virginia Tech
The Hokie Nation embraces
Our own
And reaches out
With open heart and mind
To those who offer their hearts and hands

We are strong
And brave
And innocent
And unafraid

We are better than we think
And not yet quite what we want to be

We are alive to imagination
And open to possibility
We will continue
To invent the future

Through our blood and tears
Through all this sadness

We are the Hokies

We will prevail
We will prevail
We will prevail

We are
Virginia Tech

Nikki Giovanni, delivered at the Convocation, April 17, 2007

I'm trying to crawl back....

I fell off the wagon... Not good. And I'm starting to feel bad, so I know I need to work my way back. I think instead of doing it cold turkey like I did earlier, I'm going to slowly transition back to vegan stuff. I get to obsessed over what I'm eating, what to eat next, all that stuff. (Same thing happens when I do Weight Watchers too.). I guess this would make me a true omnivore, but I'm trying to eat more plant based than meat centric and we'll see if it goes any better slowly.

Today's meals!!!

Today has been a pretty good day. It didn't rain (they were calling for the chance for scattered showers), but we still stayed inside together. Hubby's day's off are Thurs and Fri, so that's what I think of my weekend as. As per my usual, I used an electric skillet for everything (for some reason, whenever I make pancakes in the am, the skillet it used for the rest of the day, and then put back until the next pancake time). I made silver dollar pancakes this morning, a size I hadn't made before. They were just plain pancakes. I had mine with some Pear Butter (just pear,pineapple and sugar cooked down) that I bought last year at the Mennonite's Dayton Days thingy (the money they raise goes to their relief fund). I need to go to another one, I'm out of the fresh ground corn meal. John walked in the back door and looked at my pancake and asked, "Is that marmite?" I looked at him and told him what it was. "Now that I think about it, that would have been a lot of Marmite." he replied. Now, I like marmite, but that would have been quite a lot!

And then lunch was Jerk Seitan the idea of which came from VWaV. YUM!!! I didn't make the marinade that VWaV used, I had a sample of Jerk Seasoning that I had gotten while at one of the Food Shows for 12Dinners. I marinaded the seitan strips with that, some lime juice and some vinegar. When it was time too cook, I added a touch of soy sauce to the leftover marinade and finished the recipe as directed.

Dinner....mmmm....Peanut noodles. I had half a head of napa cabbage. (I've had this for a while now, the Evert-Fresh bags are wonderful!) and I finished it up by sauteing it, some onions, some broccoli slaw, zucchini, and snow peas. I only did them for a few minutes, wanting to keep them crisp. I sliced some radishes and green onions, threw them into a bowl with the semi-cooked veggies and cooked some Soba noodles. While the noodles were cooking I mixed up the sauce: peanut butter, garlic, onion powder, Chili-garlic paste, lime juice, soy sauce, roasted sesame oil and some rice wine vinegar. I used some of the simmering noodle water to thin the sauce (I used a bit too much I must admit, the peanut butter was pretty hard since it was the natural style and the bottom of the jar in the fridge). It was still wonderful!

The only thing I have planned for tomorrow is to make some grits. I've got some soy nacho cheese, so I'll make my southwestern style grits: a touch of cumin, some pickled jalapeno and the cheese. Yummers! It's leftovers for lunch (leftover cajun stuffed peppers for hubby and butternut squash soup for me). I do know that since they're calling for rain tomorrow, hubby and I will catch up on the shows we've missed (because they come on at the same times as others that we like) and I'm sure I'll make some popcorn. That may just fill us up. :) I am thinking of just sauteeing some cabbage and onions and serving it over pasta. The napa cabbage cooking today smelled wonderful, even hubby commented on it, so I'm craving kluski.

Enjoyed the VegFest, and really enjoyed being with my mom and sister. I really miss being with them. Dinner tonight is this (from vrg.org) except I'm adding a touch of ground cumin.

GARBANZO BEAN BURGERS
(Simply Vegan -- Quick Vegetarian Meals)

2 cups cooked garbanzo beans (chickpeas), mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 small onion, minced
1/4 cup whole wheat flour
Salt and pepper to taste
2 teaspoons oil

Mix the ingredients (except oil) in a bowl. Form 6 flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown on each side. Serve alone with a mushroom or tomato sauce, or as a burger with lettuce and tomato. Makes 6 burgers.

Day 3 of McDougall

Yep, doing McDougall, or at least trying to. Hubby's finishing up the few deli meats we have left in the freezer and he said he's willing to at least go vegetarian for lunch. So I went online and found a bunch of recipe ideas. I made a document, listing them, and then got it laminated. He's supposed to look through it on his days off, choose what he wants, and then I know what to buy/make for him. The big thing is he doesn't eat leftovers for lunch. He just wants sandwiches, and not roll-ups or anything like that, just sandwiches. *sigh*

I did cheat a bit last night, used a prepared Organic pasta sauce (Prego) since I have a few bottles instead of making my own from the recipe. I also added a half of a "log" of veggie sausage from Twin Oaks (Thanks to Chris and Darlene's "Eat air" vegan blog ) [<--first link there!!!]. It's made up the road from me basically, about 10 miles or so. I also found some of the chorizo at Good Foods, and I already pick up their tofu either at GF or at the Goochland Farmer's Market on Saturday. I need to email them sometime to find out if I can pick it up there instead of driving into Richmond. I'm thinking of buying it by the case (it's more for hubby than for me) and freezing it. I hope it freezes ok. I don't see why it wouldn't. I already occasionally freeze tofu, so I know that's ok. It just changes the texture a bit.

I've got a few of the McDougall books thanks to Paperbackswap.com. I want to get the Quick and Easy and the New McDougall Cookbook, but it looks like I'm going to have to order them. I can't even get them through Louisa OR Goochland's library. :( I'd also like to get some of the older cookbooks, but I'll have to get hubs paypal info for that. I wish the sellers were all the same people instead of different people. I like McDougall's recipes better than Ornish's only because they are more "real people" type. The Ornish's are good, but you can tell they are designed by chefs. Now, as an ex "chef" it's great. I just means a bit more work than I want to do at this point to eat. And although a lot of the recipes seem to be involved, it's more of the prepping (chopping and sauteing and stuff) than actual cooking. The titles are just fancier (they usually list all the ingredients *grin*).

OK, off to the hosptial to get a copy of my pre-op bloodwork to see where I'm starting from.

I know, haven't been around much. My sleep schedule is WAY outta wack. I'm getting to bed anywhere from 4-6 am and sleeping until about 11:30. It's like Hubby and I are two passing ships in the night anymore. :( It all started because I do too much and then when I sit down, I totally collapse and fall asleep. I've even had to take my pain pills occasionally since I still do too much. One day soon I hope to be back to "normal".

I'm sure my body will be complaining to me later. It's kinda mumbling now. I cleaned out my freezers of meat...kinda. I have about 4-5 plastic shopping bags with stuff for my sister to take. And I filled up the back of my car with MANY more to take to the dump today (the main one isn't open on Sunday's, but the recycling centers have dumpsters and are open 10-6 or so). It felt kinda odd to be tossing all that meat, I must admit. Most of it was stuff that I had FoodSavered - so no freezer burn or anything. I tossed it because some were dated 03 and 04. I had a few Ziploc bags that were unlabeled, I knew what they were, but my sister wouldn't. I saved her quite a bit of stuff though. Including a few ready made foods - and I found some brunswick stew that my mom will like having. :) I also found the Tempeh Portobello Burgers I made a while ago in the bottom. They are individually sealed and look good. I can't remember if I've tried once since I've made them, but I think I have. I do know there is probably too much fat in them to be Ornish friendly, but they are veggie and I KNOW my sister won't eat them.

Hubs has off tomorrow. So we'll get to spend the day together, doing nothing really. I would imagine we'll both be playing Animal Crossing, we do that a lot together on his "weekends." I am going to fix the last of the shrimp (sister's allergic to them) and cheese hot dogs (they are too good to send to her! I wish they made veggie cheese hot dogs!). That'll do it for the meat in the house besides a few packages and cans of tuna. I'm slowly getting there! Yay!

I've been having trouble logging into blogger lately, not sure if it's on my end (we're dial-up) or theirs. Anyway...

Made Mattar Keema the other night. Instead of beef I used some seitan I had made. I don't think I let it mix enough and it was crumbly looking. It stuck together so I went ahead and threw it in the crockpot and hoped for the best. It came out still looking like hamburger patties...so I divided them up and threw them in the freezer, keeping one bag out to try. This looked disturbingly close to the real stuff. I thought it was ok (a bit too wheaty tasting) but hubby liked it. We've liked it better with Morningstar crumbles and next time I might try using lentils.

My sleep schedule is screwed up. I couldn't sleep the other night, so I made PPK's tempeh bacon. So far I've had a few pieces these past two mornings (afternoons) and it's quite good. I need to get a good tomato and make a TLT.

Next on the list... I've been eyeing Greek Basmati Rice and Lemon-Herb Tofu from Vive Le Vegan!

Last night was FFY (Fend For Yourself) although hubs commented that it was more like IMYAPOL (I'm Making You a Plate of Leftovers) *grin* It was good. I had: Chickpea and Tomato Stew, Channa Masala, Mattar Keema, a blob of garlic hummus, and some whole wheat pita bread. Yummers! Today I don't feel real great, I think it's because of my sleep schedule. So I told hubs he could get what he wanted while in town (He has some McD's gift certificates burning a hole in his pocket *shudder*) and I'll just nosh on the leftovers (there's quite a lot and I don't have room in the freezers yet to put some there).

Dinner Last night.

Ok, well Hubs only gave it a 7, he said only because it didn't hit a spot...he wasn't craving pasta. Me on the other hand had been looking forward to it all day. So..it's getting put as a repeatable...


* Exported from MasterCook *

PASTA WITH TOMATO-LENTIL SAUCE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced onion
1 1/2 teaspoons Minced Garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 cup dry red wine
1/2 cup Lentils -- or 1 cup cooked
4 bay leaves
1 1/2 cups water
1 1/2 cups tomato puree
Salt
Freshly ground black pepper
7 1/2 Ounces Pasta

Braise the onions, garlic, basil, and oregano in red wine. (If you are
using cooked lentils, ignore the information regarding lentil preparation
and omit the bay leaves.) While the onions are cooking, put the lentils
and bay leaves into a separate pot with 11/2 cups water and cook for 30
minutes, until done. Do not overcook the lentils because they will need to
retain their shape.

After the onions have softened, add the tomato puree. Let cook for
approximately 20 minutes, until some of the liquid is reduced and the
sauce has thickened.

When the lentils have finished cooking, remove the bay leaves. Drain the
lentils and add them to the sauce. Add salt and pepper to taste.

Cook the pasta in a large pot of boiling water, according to package
directions without using salt, until al dente? tender but firm to the
bite. Drain. Serve the sauce over the pasta.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 463 Calories; 2g Fat (3.6% calories
from fat); 21g Protein; 90g Carbohydrate; 16g Dietary Fiber; 0mg
Cholesterol; 525mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 3
Vegetable; 0 Fat.

NOTES : This very hearty sauce works with lasagna as well.

yield: 2 3/4 cups sauce (3 to 5 servings) by Mark Hall
Serving size 1 cup pasta 1 cup sauce
22 calories
0.9 grams total fat
0.1 grams saturated fat
0 milligrams cholesterol


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

My First Week

Well, it didn't go too badly. I wasn't perfect, but not too bad. I am trying to use up some of the non Ornish stuff in my freezers (like the veggie burgers that aren't totally right, and some shrimp (which my sister is allergic to: she's taking the rest of the meats though). Hubby loves couscous, and I have to admit I didn't make it that often. I'm making it more now. And he loves indian stuff, so that makes it easier. I made fresh okra for the first time (only ever had it from frozen and pickled).

Our 3 faves from this week: Pasta with Tomato-Lentil Sauce , Tomato Okra Stew, AND Chick-Pea and Vegetable Stew with Couscous. [Many more recipes can be found here: http://www.webmd.com/content/pages/17/99886 ]

The few times I had something with a moderate amount of fat, I felt bad, physically. That's a better reminder than anything else. It's an actual thing for me to point and and go: "See, you don't want to feel like that!"

I'm going to meet my mom and sister at the Charlotesville Veggie Fest at the end of Sept. (It's halfway between my house and theirs) and I'm hoping to get more ideas while there. I'm looking forward to it!

Here's the okra recipe:


* Exported from MasterCook *

TOMATO AND OKRA STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup chopped onions
2 tablespoons Minced Garlic
2 tablespoons dried oregano
1 cup water
1 1/2 cups Corn Kernels -- 2 to 3 large ears
1/4 cup dry red wine
1/4 ground cumin
1 1/2 cups diced green bell pepper
1 1/2 cups Okra -- thinly sliced
3 cups chopped tomatoes
1/4 teaspoon Cayenne Pepper -- plus 1 pinch
Salt
1/8 teaspoon Freshly Ground Black Pepper -- to taste

Braise the onions, garlic, and oregano in the 1 cup water. When the onions
begin to soften, add the corn kernels and red wine. Continue braising for
10 minutes after adding the corn.

Add the cumin, green pepper, okra, and tomatoes. Cover and stew for 45 to
60 minutes, until the vegetables are soft. Stir in the cayenne and add
salt and pepper to taste.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 1g Fat (7.3% calories
from fat); 5g Protein; 30g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 33mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3
Vegetable; 0 Fat.

NOTES : Serve this stew over Wild and Arborio Rice or another
grain dish. [ I loved it over a baked potato!!!!!]

yield: 4 cups (4 servings) by Mark Hall
Serving size 1 cup
139 calories
1.6 grams total fat
0.3 grams saturated fat
0 milligrams cholesterol


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Dinner Tonight

Well, this week hasn't been easy. I've done ok, but not great (some Nutella, some Fluff, some lemon icing...some deli meats and some shrimp have all entered my system so far).
So far this is our favorite meal of the week, Hubs gave it a 9.9 :) I didn't have any zucchini, but threw in some mixed sliced fresh mushrooms and baby spinach leaves. It was great!

* Exported from MasterCook *

CHICK-PEA AND VEGETABLE STEW WITH COUSCOUS

Recipe By :Deborah Madison
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Chickpeas -- plus the cooking broth (about 2 1/2 cups cooked)
1 large onion -- diced in 1/4-inch squares
2 cloves garlic -- minced
1 1/2 teaspoons paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1 green bell pepper -- diced slightly larger than the onions
1 cup Zucchini -- cubed, or other summer squash
1 can canned tomatoes -- (about 2 cups) chopped, and their juices
2 tablespoons Golden Raisins -- or regular
1 teaspoon Saffron Threads
2 tablespoons Fresh Parsley -- chopped
2 tablespoons Chopped Cilantro
1 cup Frozen Peas
8 ounces couscous
Fresh Cilantro Sprigs -- for garnish
Fresh Parsley Sprigs -- for garnish

Sort and rinse the chick-peas, then soak overnight in water. Drain and
cook in 5 cups water until tender, about 2 to 3 hours. Drain, reserving
the broth, and set aside.

Warm a cup of the chick-pea broth in a skillet or soup pot and add the
onion, garlic, and the dried spices. Simmer gently until the onions have
begun to soften, about 7 minutes. Don 't let the pan dry out or the spices
will burn. Add more liquid as needed instead.

Once the onions are soft, add the chick-peas, pepper, squash, the juice
from the tomatoes and the chopped tomatoes, the raisins, safflower or
saffron, if using, the parsley, and cilantro. Add enough chick-pea broth
or water to cover, bring to a boil, then simmer until the vegetables are
done and the liquid has reduced, making a nice sauce. Add the green peas
during the last 5 minutes.

Make the couscous and serve with the vegetables and their sauce. Garnish
with cilantro or parsley.

Couscous: If using packaged couscous, follow the directions on the box.
Otherwise bring 1 1/2 cups of water to a boil, pour in the precooked
couscous and turn off the heat. Cover and let stand until the couscous has
absorbed the moisture, about 5 minutes.

Source:
"Dr. Dean Ornish's Program from Reversing Heart Disease"
Yield:
"8 Cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 476 Calories; 4g Fat (7.3% calories
from fat); 21g Protein; 92g Carbohydrate; 16g Dietary Fiber; 0mg
Cholesterol; 105mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat;
1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

NOTES : The basis of this stew is the chick-pea and its cooking
broth. You can vary the vegetables according to the
season, using winter squash in the winter and zucchini in
the summer, for example. You can also increase or lessen
the amount of vegetables, according to your own taste. The
cooking liquid is important for it lends a certain
viscosity that is reminiscent of oil but which is absent
in water. It gives the stew more body and a richer
texture. This is easy to multiply.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Ok...so I'm back from having the left lobe of my liver removed. And the biospy showed that my liver is 90% fat. :( The doctor said it was the fattiest liver he had seen in all his years. I told him that I didn't eat a lot of fatty stuff. He told me it was probably due a lot to my diabetes. The extra carbs and calories that I eat automatically got stored in the liver. This could lead to cirrhosis (sp) of the liver, and a possible liver transplant down the road.

I also can now have no alcohol. I don't drink a lot, but will ocassionally have some wine, beer or a mixed drink.

The doctor also told me to go on a vegetarian diet, and specifically mentioned Dr. Ornish. *gulp* Now I have to admit, I eat veggie sometimes, and love the recipes I've tried...but being told I would die very early if I don't do it is quite sobering. I don't react well to change, much less such a big one. I'm trying not to be scared out of my wits. The big thing is I don't do so well with cooking off the cuff for veggie meals yet. Now some I can, like spaghetti and stuff, but other types I can't. I'm so used to just looking in the fridge and coming up with something that tastes great, and I'm scared my mojo will be leaving when I try. Also this very low-fat thing....that's also going to impact the wonderfulness of foods. I just feel so overwhelmed and scared and not sure where to start first.

I am lucky in the fact that the doctor didn't tell me to "become a vegetarian marathon runner" as someone said their doctor told them on a blog I read. The doctor mentioned I should get some vegetarian cookbooks, and I just kinda smirked. Last night hubby and I figured I have at least 100-150 of them. I did pick up 3 today: Dr. Ornish's "Eat More, Weigh Less" and "Everyday Cooking" along with Joanna Lund's "Cooking Healthy with Soy." We'll see what happens... I am actually thinking about learning what I need to do to become a nutritionist.

I can do this...I HAVE to do this, but I can do this well.

Slowly adding more veggie stuff....

Made some chicken potpie the other day (before the heat wave *lol* started) with some White Wave chickenish stuff. Hubby and I loved it! Unfortunately, I should have made half a thing...way too much food for 2!

And then the keema mattar.....with the Lightlife Smartground (? I think it was)...YUM! Hubby said he liked it even better than with meat. Yay! AND his body didn't react horribly like it sometimes does.

Further Adventures of the Secret Yarninator

Further Adventures of the Secret Yarninator

Breakfast

Lacto-Ovo:

Roasted asparagus (olive oil, salt and pepper - broiled 15 mins)
sunny side up eggs (salt, pepper, margarine)
Parmesan cheese.

Place asparagus on plate, top with Parmesan Cheese and then top with eggs. Serve with toasted (Marmited for me. :D )


Fixed pickled eggs (they'll be ready in a week). I have to admit, not sure that I could give up pickled eggs....it's something I'm going to have to think about.

Fixing homemade kahlua now....

Nothing like the smell of pickling brine mixing with coffee. :P

Not too much food posting going on. It's been basically reheating what I've got. See, I might be going in for liver surgery soon, so I'm trying to keep stuff around that hubby can eat (reheat) easily. I'm slowly mixing in veggie/vegan meals in with what I have, and it's going well (Hubby has IBS, so I have to go slow...sometimes the tofu and mushrooms give him problems for some reason).

I've been persuing two new books, Vegan with a Vengeance and Vive le Vegan, trying to decide what to make first. I'm leaning to something out of VLV first since I have hemp seed nuts. I threw some on top of my mac and cheese the other day and enjoyed them. The only problem is that I've also been diagnosed as diabetic now, so I'm trying to watch my carbs (sweets) and most of the things I think to cook with it are desserts. The doctor has put me on metaformin, and told me not to worry too much about the diabetes at this point, concentrate on my liver tumors and we'll deal with the diabetes afterwards. I understand the sentiment, but I kinda think my body will heal better if I've got my bg's under control.

I might make some hemp nut butter and see what happens. I bought some Rudi's organic apple and spice bread (smeared with some almond butter) for breakfasts, and I think the hemp butter would go well with that, and give me some protein to boot.

I'm trying to decide if I want to get Everyday Vegan or just wait until all this medical stuff is over (money's going out faster than coming in at this point, and I'm not sure we can afford to buy it yet.) I remember reading an article in the Veg Journal about diabetes, so I found it online (it's somewhere in my stash) and I found they have a book about it, so that may be my first book when I can.

Oh well....off to figuring out what to try first. Breakfast tomorrow is roasted asparagus, I KNOW that. :)