June 17th, 2005

portabellos, summer squash, kale, and quinoa

I made this up for lunch today; I was craving portabellos. It was very good.

1 tbsp olive oil
2 portabello caps (de-stemmed), wiped clean and sliced
1 small yellow summer squash, cut into pieces roughly the same size as the mushroom
salt and pepper to taste
handful each of oregano, thyme, rosemary (use less if using dried)
4 large leaves kale, stems finely chopped, and leaves shredded pretty finely
1/3 cup water
3 cloves garlic, minced

2 cups cooked quinoa


Heat oil in medium skillet (I like cast iron best) over medium heat. Add kale stems and sautee for five or so minutes. Add portabellos, squash, and seasonings, and sautee until mushrooms begin to release liquid. Add kale, water, and garlic, and cook, covered, until kale is soft and water is gone. Serve over quinoa, sprinkling with nutritional yeast and additional salt, if desired.

serves two

freezing fresh herbs

I love fresh herbs, especially basil, cilantro, and parsley. But I can never use them up before they go bad. And since I don't have time to shop every day, sometimes they go bad before I even get to use them once.

And since my son started solids, I have been obsessed with freezing food. So I am wondering if anyone can give me tips on freezing fresh herbs. I was thinking of chopping them up fine and freezing them in an ice cube tray with a tiny bit of water to stop freezer burn. Anyone have any experience with this? Any other method I could try?
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"The Saucy Vegetarian"...?

Does anyone else here own and use Joanne Stepaniak's cookbook, "The Saucy Vegetarian: Quick and Healthful No-Cook Sauces and Dressings"? (http://www.amazon.com/exec/obidos/tg/detail/-/1570670919/104-9431271-0312702?v=glance) I'm just wondering what other's favorite sauces from the book and meal combinations might be....

I've owned the book for some time, but have only recently 'rediscovered' it. I think it may be the perfect answer for streamlining my family's meal prep and planning this summer -- when the weather's hot, time's short, and fresh/garden produce is abundant and flavorful. The general concept behind the book is to simplify one's vegetarian meal planning by focusing on grains, simply cooked (including rice, millet, quinoa, bulghur, pasta, bread, polenta, etc, etc, etc), legumes, and fresh veggies (either raw or lightly cooked), then tying it all together with a jazzy, flavorful, no-cook sauce. For example, the other night I made couscous (with a handful of cubed tofu thrown in), a simple steamed spinach/carrot/cauliflower combo, then whipped up a spicy, nut-based sauce to top it all. Last night I served onion soup, Sage Walnut bread made in my bread machine, raw yellow and red pepper slices, along with one of the book's pesto sauce/spreads. Tonight I'm thinking of serving potatoes (baked probably?), simmered black beans, a little steamed chopped broccoli, and a tahini-based sauce from the book. It's so simple! Is anyone else out there actively using the book? Any favorites or ideas to share?

super good FAST breakfast smoothies...

You'll need:

2 medium sized Bananas
1/2 pint Sharon's sorbet in mandarin orange or Sharon's Sorbet in coconut
1 cup pineapple chunks, either frozen or fresh
1/2 cup either Tropicana Twister, OJ or Kerns Peach Nectar

blend in a blender or hand blender

makes 2 servings

ever so yummy, esp if you drink it in a champagne flute...

n'joy
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