Hello. Happy Saturday...if you haven't been outside, you should check it out - it feels like spring! Just close your eyes so you don't have to see that ugly melting snow. Ya know, I appreciate the warm up in temperature, however, I am fairly annoyed with every other weekend having a mud pit in my back yard, which, in return means muddy dog feet multiple times a day. Come on weather, make up your mind. I'm thinking of "Just say a simple, 'Yes, I will,' or 'No, I won't.' Anything beyond this is from the evil one." (Matthew 5:37)... Bad parallel? I'm just sayin, be winter or warm up for good! Let's make up our minds here.
So it is the last weekend in January and I get paid on Monday...until then things are tight (in the budget area, if you know what I mean). I seriously have never seen my fridge so empty - this is not an exaggeration by any means. In hopes of avoiding the grocery at all costs, I dug through the ingredients I had, trying to find a way to be thrifty. Onions and red potatoes...canned tomatoes, spices...water... I knew there had to be some sort of soup out there I could make (and hopefully double in order to keep us fed for the remainder of the weekend).
...SCORE...Curry Tomato Soup!
INGREDIENTS:
(this is the original list, I doubled the majority of ingredients)
1 package firm tofu (optional)
5 potatoes
1 onion
2 carrots
1 can diced tomatoes
3 cloves garlic
1 Tbsp curry powder
1 tsp paprika
1 Tbsp butter
recipe calls for green beans (this I did not have...they were not missed)
5 white mushrooms (this I also did not have...I'm sure they would have been delicious)
In a large pot, melt butter on low-medium heat. Add chopped onion, curry, paprika and garlic - saute for ~2 minutes. Add potatoes and stir to coat. Add 2 cups of water (or enough to cover potatoes). Cook ~5 minutes.
Add carrots, tomatoes, and any other veggies - cook till potatoes are soft. Add water if soup is too thick.
Finally, add tofu and cook for additional 5 minutes. Serve with rice or bread. YUM!
Original recipe c/o Grouprecipes.com.
After dinner Luis and I left the house for a while. Upon returning, it still smelled like Indian food. Luis said "Our house smells more like Indian than Asha's!"
Saturday, January 29, 2011
Sunday, January 23, 2011
At Your Request.
Thanks for asking! I am very excited to share these recipes!
Disclaimer: I find my recipes from many different sources. Unfortunately, it is a little more difficult to share because for the most part, I add something, delete something or in some way change every recipe I use... and never write down what I do.
...don't be scared though...
Also, lots of recipes call for salt. I never add salt - it's over-rated.
Let me give this a whirl.
First things first: Fish Tacos (Luis kicked himself in the face, these were so good).
INGREDIENTS:
Calling for mahi mahi, I used White Roughy - there come 2 large pieces of fish, separately wrapped. (I randomly picked out a fairly priced package of frozen fish at Trader Joe's - you could also use tilapia or orange roughy.)
1/4 cup canola oil
1 lime, juiced
1 tbsp chili powder
1/4 cup fresh cilantro leaves
flour tortillas
GARNISH:
fresh tomatoes
shredded white cabbage
sour cream
red onion
cilantro (if you are a fan)
salsa
Place fish in medium sized dish. Mix together oil, chili powder, lime juice and cilantro. Pour over fish and let marinate for 15 - 20 minutes.
Place fish onto HOT skillet (I put extra oil in skillet to avoid a stuck fish). Be careful, you will get splash back. Cook fish on the first side 4-5 minutes and flip. Cook second side 30 seconds - 1 minute. Depending on what type of fish you use, this time will fluctuate. I kept my fish on a little longer for added crispiness.
Let fish rest for 5 minutes and flake with fork. Throw your tortillas on the skillet for ~15 seconds. Divide fish and serve it up! It's as easy as that - ENJOY!
(original recipe c/o the Food Network)
Vegetarian Stuffed Peppers
INGREDIENTS:
3 large peppers (experiment with different colored peppers!)
1 (14.5 oz can) diced tomatoes
2 cups couscous (I used whole grain couscous from Trader Joe's)
fresh eggplant, zucchini, yellow onion and mushrooms - you can adjust additional veggies to your preference. I did not measure a specific amount of veggies just threw in some.
Oregano, basil and garlic spices to taste - I recommend basil and garlic only.
1 cup italian cheese
Preheat oven to 350 degrees
In a large skillet (spray with oil), combine tomatoes, vegetables and spices - grill over med-high heat for a few minutes (until onion is softening)
Stir in couscous and 1/2 cup water. Cover, remove from heat and let stand for 5 minutes. Stir.
Fill peppers with mixture and top with cheese. Put peppers in baking dish with 1/3 cup water in bottom of dish. Cover lightly with foil, bake 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. ENJOY!
(Original recipe c/o Cooks.com but I butchered it)
Vegetable Curry
INGREDIENTS:
3 tbsp. vegetable oil
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp. curry powder
1 tsp. tumeric
1 tsp. whole cumin seed
1 cup chopped tomatoes
1 medium head cabbage, chopped
3 medium carrots, diced
4-5 small potatoes cut into 3/4 cubes (I used red potatoes)
Vegetable broth OR water
I also like to add additional veggies - zucchini, eggplant, cauliflower.
In large skillet, add oil. Add onions and garlic and fry for 4-5 minutes. Add curry powder, tumeric and cumin seed(and any additional veggies). Continue frying for 3-4 minutes. add tomatoes . Depending on tomatoes, you will now have somewhat of a sauce. I always need to add vegetable broth (or water) here to get sauce. I add ~2 cups.
Add cabbage, carrots and potatoes - stir until all are covered by sauce. (if necessary add more vegetable broth). Reduce heat and simmer 30-45 minutes. Add water any time sauce is below 2/3 depth on vegetables.
Serve over rice. This might be my favorite!! ENJOY!
Original recipe c/o "More-with-Less"
Salmon and Veggies
I have to be completely honest - I did not do anything special here. I got the salmon from Trader Joe's and it was already seasoned. I threw it on an sprayed baking sheet along with tomatoes, onions and green peppers and threw it in the oven (you could spritz with lemon juice also. Cover with foil and bake at 375 degrees for 15-20 minutes - you can check readiness by fluffing with fork. FYI - it is hard to overdo fish in the oven. Serve with rice or couscous. SUPER SUPER EASY. ENJOY!
Indian veggies
INGREDIENTS:
1 tbsp vegetable oil
1 tbsp margarine
2 cloves garlic, minced
3/4 tsp cinnamon
1/2 tsp ground cardamom
1 1/2 tsp ground cumin
3/4 tsp turmeric
2 tsp ground ginger
1/2 tsp cayenne pepper
2 onions, diced
4 tomatoes, chopped or one 12 oz can diced tomatoes
3 carrots, sliced
2 potatoes, chopped into one inch pieces (I use red potatoes)
3/4 cup water
Heat the oil and margarine over medium heat. Add garlic and spices and reduce heat to low. Cook for one minute, stirring once or twice.
Add onions and sautee for 3 minutes, or until onions turn clear. Add tomatoes, carrots, potatoes and water. Cover your pan and allow to cook for about 20 minutes, or until potatoes are done, stirring occasionally. Serve over rice. ENJOY!
Original recipe c/o About.com.
Mock Chicken Salad (can also be used as hummus)
INGREDIENTS:
2 cans garbanzo beans
1 red onion
1 green pepper
lime juice
ranch dressing and/or mayo
Mash garbanzo beans - do not mix in juicer or food processor.
Add extremely thinly sliced peppers and onions.
Add lime juice to taste. I add ranch to taste directly into the mixture - you could also just add as dressing on sandwich or mayo if preferred. Serve on toast with lettuce and tomato. If using as hummus, you may be OK using a mixer. Serve with crackers.
This is also SUPER SUPER easy and excellent! ENJOY!
Well, that is all for now. I will continue adding recipes from now on :)
Disclaimer: I find my recipes from many different sources. Unfortunately, it is a little more difficult to share because for the most part, I add something, delete something or in some way change every recipe I use... and never write down what I do.
...don't be scared though...
Also, lots of recipes call for salt. I never add salt - it's over-rated.
Let me give this a whirl.
First things first: Fish Tacos (Luis kicked himself in the face, these were so good).
INGREDIENTS:
Calling for mahi mahi, I used White Roughy - there come 2 large pieces of fish, separately wrapped. (I randomly picked out a fairly priced package of frozen fish at Trader Joe's - you could also use tilapia or orange roughy.)
1/4 cup canola oil
1 lime, juiced
1 tbsp chili powder
1/4 cup fresh cilantro leaves
flour tortillas
GARNISH:
fresh tomatoes
shredded white cabbage
sour cream
red onion
cilantro (if you are a fan)
salsa
Place fish in medium sized dish. Mix together oil, chili powder, lime juice and cilantro. Pour over fish and let marinate for 15 - 20 minutes.
Place fish onto HOT skillet (I put extra oil in skillet to avoid a stuck fish). Be careful, you will get splash back. Cook fish on the first side 4-5 minutes and flip. Cook second side 30 seconds - 1 minute. Depending on what type of fish you use, this time will fluctuate. I kept my fish on a little longer for added crispiness.
Let fish rest for 5 minutes and flake with fork. Throw your tortillas on the skillet for ~15 seconds. Divide fish and serve it up! It's as easy as that - ENJOY!
(original recipe c/o the Food Network)
Vegetarian Stuffed Peppers
INGREDIENTS:
3 large peppers (experiment with different colored peppers!)
1 (14.5 oz can) diced tomatoes
2 cups couscous (I used whole grain couscous from Trader Joe's)
fresh eggplant, zucchini, yellow onion and mushrooms - you can adjust additional veggies to your preference. I did not measure a specific amount of veggies just threw in some.
Oregano, basil and garlic spices to taste - I recommend basil and garlic only.
1 cup italian cheese
Preheat oven to 350 degrees
In a large skillet (spray with oil), combine tomatoes, vegetables and spices - grill over med-high heat for a few minutes (until onion is softening)
Stir in couscous and 1/2 cup water. Cover, remove from heat and let stand for 5 minutes. Stir.
Fill peppers with mixture and top with cheese. Put peppers in baking dish with 1/3 cup water in bottom of dish. Cover lightly with foil, bake 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. ENJOY!
(Original recipe c/o Cooks.com but I butchered it)
Vegetable Curry
INGREDIENTS:
3 tbsp. vegetable oil
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp. curry powder
1 tsp. tumeric
1 tsp. whole cumin seed
1 cup chopped tomatoes
1 medium head cabbage, chopped
3 medium carrots, diced
4-5 small potatoes cut into 3/4 cubes (I used red potatoes)
Vegetable broth OR water
I also like to add additional veggies - zucchini, eggplant, cauliflower.
In large skillet, add oil. Add onions and garlic and fry for 4-5 minutes. Add curry powder, tumeric and cumin seed(and any additional veggies). Continue frying for 3-4 minutes. add tomatoes . Depending on tomatoes, you will now have somewhat of a sauce. I always need to add vegetable broth (or water) here to get sauce. I add ~2 cups.
Add cabbage, carrots and potatoes - stir until all are covered by sauce. (if necessary add more vegetable broth). Reduce heat and simmer 30-45 minutes. Add water any time sauce is below 2/3 depth on vegetables.
Serve over rice. This might be my favorite!! ENJOY!
Original recipe c/o "More-with-Less"
Salmon and Veggies
I have to be completely honest - I did not do anything special here. I got the salmon from Trader Joe's and it was already seasoned. I threw it on an sprayed baking sheet along with tomatoes, onions and green peppers and threw it in the oven (you could spritz with lemon juice also. Cover with foil and bake at 375 degrees for 15-20 minutes - you can check readiness by fluffing with fork. FYI - it is hard to overdo fish in the oven. Serve with rice or couscous. SUPER SUPER EASY. ENJOY!
Indian veggies
INGREDIENTS:
1 tbsp vegetable oil
1 tbsp margarine
2 cloves garlic, minced
3/4 tsp cinnamon
1/2 tsp ground cardamom
1 1/2 tsp ground cumin
3/4 tsp turmeric
2 tsp ground ginger
1/2 tsp cayenne pepper
2 onions, diced
4 tomatoes, chopped or one 12 oz can diced tomatoes
3 carrots, sliced
2 potatoes, chopped into one inch pieces (I use red potatoes)
3/4 cup water
Heat the oil and margarine over medium heat. Add garlic and spices and reduce heat to low. Cook for one minute, stirring once or twice.
Add onions and sautee for 3 minutes, or until onions turn clear. Add tomatoes, carrots, potatoes and water. Cover your pan and allow to cook for about 20 minutes, or until potatoes are done, stirring occasionally. Serve over rice. ENJOY!
Original recipe c/o About.com.
Mock Chicken Salad (can also be used as hummus)
INGREDIENTS:
2 cans garbanzo beans
1 red onion
1 green pepper
lime juice
ranch dressing and/or mayo
Mash garbanzo beans - do not mix in juicer or food processor.
Add extremely thinly sliced peppers and onions.
Add lime juice to taste. I add ranch to taste directly into the mixture - you could also just add as dressing on sandwich or mayo if preferred. Serve on toast with lettuce and tomato. If using as hummus, you may be OK using a mixer. Serve with crackers.
This is also SUPER SUPER easy and excellent! ENJOY!
Well, that is all for now. I will continue adding recipes from now on :)
Sunday, January 16, 2011
What's for Dinner?
Two weeks down already in the new year! I hate to say such a cliché thing, but..."time flies...and, I can't believe it." In all honestly, living in a world of 92% routine is a scary thing. Days, then weeks, then months, then years are in the past. I always feel a little guilty when I'm complaining about a slow day, because then, when the month is over I say, "Man, I wish time would slow down."
Back to dinner; food has been a very large part of my 2011. I feel like I have been to the grocery store more in two weeks than I have in the past 5 months! In my last blog, I wrote about our decision to go organic. Well, along with that decision has come new recipes, new budget, new pantry and fridge. Luckily I get off work at 5pm and my husband is not a picky eater. AND, most of all, thank God for google!
Over the past two weeks, I have been cooking organic lunches and dinners, face masks and juicing multiple times a day. The goal is for 51+% of each meal to be raw...let me just clarify that this is incredibly difficult and rarely happens. This is, however, the reason for so many trips to the grocery. We try to have a salad with every dinner and sometimes have totally raw dinners, but Luis does not always appreciate those options...
The greatest thing about our new menu has been discovering new flavors, cooking with color and feeling physically and mentally really great about our choices.
Some of the new recipes include:
Couscous and vegetable stuffed peppers
Vegetable curry
Fish Tacos
Salmon and vegetables
Tofu Stir-fry
Mock Chicken salad sandwiches made with garbanzo beans
Spaghetti with vegetables
Eggplant lasagna
And the list goes on...
Now, if you're wondering about the face mask I mentioned, this is a concoction of diced tomatoes, lemon juice and oats.
When I first used this mask, I wondered if Luis was questioning his decision to marry me! :) HA!
And finally, juicing. Juicing is a large portion of the Gerson diet. Gerson recommends juicing 12 times a day. Yes, this is impossible unless you devote your day to it because you cannot make a bunch on juice and drink it over the coarse of the day. It has to be drank right away otherwise the enzymes are gone and therefore, the entire health benefit is lost. We try to juice twice a day - although this, as you can imagine, is expensive so once a day is my goal.
It's really very surprising what tastes good when juiced together. Luis and I have experimented with different cocktails of apples, oranges, carrots, yams, pineapples, cucumbers, etc. We have not gone down the tomato juice path just yet; we will though.
So that is the status quo of the Polo household.
Back to dinner; food has been a very large part of my 2011. I feel like I have been to the grocery store more in two weeks than I have in the past 5 months! In my last blog, I wrote about our decision to go organic. Well, along with that decision has come new recipes, new budget, new pantry and fridge. Luckily I get off work at 5pm and my husband is not a picky eater. AND, most of all, thank God for google!
Over the past two weeks, I have been cooking organic lunches and dinners, face masks and juicing multiple times a day. The goal is for 51+% of each meal to be raw...let me just clarify that this is incredibly difficult and rarely happens. This is, however, the reason for so many trips to the grocery. We try to have a salad with every dinner and sometimes have totally raw dinners, but Luis does not always appreciate those options...
The greatest thing about our new menu has been discovering new flavors, cooking with color and feeling physically and mentally really great about our choices.
Some of the new recipes include:
Couscous and vegetable stuffed peppers
Vegetable curry
Fish Tacos
Salmon and vegetables
Tofu Stir-fry
Mock Chicken salad sandwiches made with garbanzo beans
Spaghetti with vegetables
Eggplant lasagna
And the list goes on...
Now, if you're wondering about the face mask I mentioned, this is a concoction of diced tomatoes, lemon juice and oats.
When I first used this mask, I wondered if Luis was questioning his decision to marry me! :) HA!
And finally, juicing. Juicing is a large portion of the Gerson diet. Gerson recommends juicing 12 times a day. Yes, this is impossible unless you devote your day to it because you cannot make a bunch on juice and drink it over the coarse of the day. It has to be drank right away otherwise the enzymes are gone and therefore, the entire health benefit is lost. We try to juice twice a day - although this, as you can imagine, is expensive so once a day is my goal.
It's really very surprising what tastes good when juiced together. Luis and I have experimented with different cocktails of apples, oranges, carrots, yams, pineapples, cucumbers, etc. We have not gone down the tomato juice path just yet; we will though.
So that is the status quo of the Polo household.
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