Eclectic Eats

Eating In Around the World

Lentil Soup with Balsamic-Roasted Winter Vegetables December 5, 2007

Filed under: recipes — mrmrsbsh @ 5:16 am
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This is a new recipe we just tried tonight and I got an AWESOME response from Brian about it. He absolutely loved it, and I must say I enjoyed it, too. I got the recipe off of MyRecipes.com (Cooking Light) and it’s by Jennifer Martinkus. As usual, I made a couple modifications to it (as noted below).

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Ingredients

1 2/3 cups cubed peeled sweet potato, (about 8 ounces)
1 2/3 cups cubed peeled parsnip (about 8 ounces)
1 2/3 cups cubed peeled carrot (about 8 ounces)
3 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1/8 teaspoon kosher salt
1 cup (4 ounces) chopped pancetta (I completely ommited this!)
1 cup chopped shallots (about 6 large)
1 cup chopped red onion (about 1 medium)
1 tablespoon fresh thyme leaves
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/4 cup dry white wine
1 1/4 cups dried lentils
6 cups fat-free, less-sodium chicken broth, divided (I use the vegetarian/organic stuff in the jar & mix with water)
8 cups Swiss chard, trimmed and chopped (about 9 ounces)  (I used spinach instead since the store didn’t have any Swiss chard)

 Preparation
Preheat oven to 375°. Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well. Arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan; bake at 375° for 30 minutes or until lightly browned, stirring occasionally. Set aside. Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp. Remove from pan with a slotted spoon; set aside. Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown. Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute. Add wine, scraping pan to loosen browned bits. Add pancetta, lentils, and 4 cups broth to pan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add remaining 2 cups broth and roasted vegetables to pan, and simmer 15 minutes, uncovered. Add chard, and cook 2 minutes or until wilted.  

Yield 6 servings (serving size: about 1 1/2 cups)

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Peach & Blueberry Crisp

Filed under: recipes — mrmrsbsh @ 5:01 am

This recipe actually started out as Pear & Cranberry Crisp that I found in the Shape (Nov. 2007) magazine. No pears or cranberries on hand, but I always have frozen peaches and blueberries on hand for smoothies. So…I modified, as usual! Let’s just say – it turned out awesome & both of us LOVED it! It doesn’t make very much, though, so feel free to double or triple the recipe based on how much you & yours will eat!

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TOPPING
1/2 cup old-fashioned oats
3 Tbs. light brown sugar
1/2 tsp. cinnamon
1 Tbs. butter
1 Tbs. honey
2 Tbs. canola oil (I used olive)
2 Tbs. whole-wheat flour

FILLING
2 pounds peaches (or fresh pears)
1 cup blueberries (or fresh cranberries)
1 Tbs. lemon juice (I didn’t have….)
1 Tbs. crystallized ginger, finely chopped (I didn’t have any…)
1 Tbs. light brown sugar
1 tsp. whole-wheat flour

Preheat oven to 350. Spray an 8-inch baking dish with cooking spray.

In a medium mixing bowl, combine topping ingredients; mix with a fork until crumbly. Set aside.

For the filling, combine the peaches, blueberries and lemon juice in a large bowl. Add the ginger, sugar, and flour and toss to combine. Transfer the pear mixture to the prepared baking dish and top with crumb mixture. Bake for 35 to 40 minutes until the filling is bubbly and the topping is a golden brown. Cool for at least 15 minutes before serving.

 

Black Beans & Rice

Filed under: recipes — mrmrsbsh @ 4:21 am
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We love this meal. It’s quick, easy, cheap & tastes great! We had this just the other night, so I thought I’d share with you. Just so you know, this is one of those meals I don’t have an actual recipe for, so you may need to adjust accordingly. Please also realize that right now we are cooking only for 2 of us and try to limit our leftovers to one additional meal. So, I’ll try to give you an idea of how to make this!

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Black Beans & Yellow [but Brown] Rice

Prepare brown rice according to normal directions, however, add 1 packet of  Sazon seasoning (or whatever you like to make yellow rice). An option is to add a bit more water to it along with some green peas (if you do, you’ll want to add a bit of EVOO).

Chop 1/2 a small onion & saute in medium sized pan with EVOO (you know…extra virgin olive oil). When onions are becoming transluscent, add 2 large cloves (chopped) garlic and a large chopped tomato; saute slightly. Add 1 can of black beans (typically, you don’t need to drain & rinse cans of black beans) and one can of water. Bring to boil then lower heat to simmer. While simmering, add (to your discretion) rice wine vinegar, red pepper flakes, Tobasco, and cooking sherry. Simmer for 5 minutes. Then serve on top of or next to rice!

 

Szechuan Veggie & Tofu Stir Fry October 22, 2007

Filed under: recipes — mrmrsbsh @ 5:36 am
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So we have some staple meals in our house – and this is one of them. It’s such an easy meal to make and sometimes I switch it up a bit (like everything else I make!).

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  • 2-3 tbs of stir fry oil 
  • 1 block of extra firm tofu (I get mine pre-cubed!)
  • 1 bag of mixed stir fry fresh veggies (this saves considerable chopping time!)
  • 1/2 an onion, large slices
  • 1 tbs garlic
  • red pepper flakes (to season)
  • Szechuan stir fry sauce (to season)
  • red pepper chilis (to season)
  • 1 package Asian rice noodles (including the spice packet included!)

– Heat about 2 tbs stir fry oil in wok.
– Add cubed tofu & heat until slightly tanned on medium high heat.
– Add onion & red pepper flakes. Heat until onions are transluscent.
– Add veggies & rice noodles & stir.  (you may want to add 1/4 cup water). Heat until veggies are tender (but not mushy!) and rice noodles are soft.
– Add stir fry sauce & mix well.
– Serve with brown rice & jasmine tea!

The great thing about this is how easy it is to change it a bit. We like to use peanut sauce or just regular stir fry sauce. There are loads of different sauces at the grocery and it’s fun to try all the different ones.

 

In the mood…for Kookies!

Filed under: recipes — mrmrsbsh @ 12:59 am

I’ve gotten a bit of a sweet tooth lately (actually, since my 1st pg…and it hasn’t gone away). So I’ve got a box of brownies in the pantry, but these are sounding mighty fine to me right now…. I just might have to make a run to the store to get the ingredients! It’s my own recipe that I call…

Kookie Monster Cookies

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  • 1 cup light butter, softened
  • 1/2 cup sugar in the raw (or stevia)
  • 2 tbs soy milk
  • 1 3/4 cup soy flour (or whole wheat)
  • 1/2 cup whole grain oatmeal (uncooked!)
  • 3 tbs wheat germ
  • 1 tsp  flax seed
  • 1 (12 oz) bag mini M&M’s
  • 1 (10 oz) bag mint chocolate morsels
  • 1 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 cup natural crunchy peanut butter
  • 1 cup walnuts, chopped

– Heat oven to 375.
– Beat butter & sugars until creamy.
– Add eggs, milk & vanilla. Mix.
– Stir in peanut butter, oats, M&M’s, morsels, & nuts.
– Use large spoon to make large cookies!
– Baken on ungreased pan 9-10 minutes.

 

I’m Starving! – Tater Tot Hotdish October 21, 2007

Filed under: recipes — mrmrsbsh @ 7:04 pm
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 My first real food blog post!!! Wooohooo!

 Ok – so I’m hungry quite often these days. I think I’m eating a “snack” about every 2 hours (or less!). It’s sometimes difficult to come up with different snacks (and healthy ones) to eat throughout the day. The nice thing is, I’m finding I’m not able to pig-out during a meal – AND, I haven’t gained any weight (yet)!

So what’s for dinner tonight? One of Brian’s favorites – and one of my childhood favorites…. Tater Tot Hotdish. Let me share it with you. Just let me preface this by stating that rarely do I measure out things, and this is one of those recipes that you’ll need to adjust according to the size of your baking dish and the number of people you are serving! The following is based on a 9×13 pan.

  • 1 pound ground veggie burger (or beef or turkey if you please)
  • 1 small onion, finely chopped
  • 2 cans cream of whatever soup you’d like
  • 3 cups (total) of whatever veggies you’d like (sugg: carrots, corn, beans, lima beans, peas, broccoli, cauliflower)
  • 2 cups mozzarella cheese
  • 1 bag tater tots

– Saute onion and veggie burger (or meat) on low heat for 5 minutes.
– Mix all above ingredients together (except for tater tots) in baking dish.
– Spread tater tots on top of dish.
– Bake at 350 for approx. 1 hour (if using frozen veggies)

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So – my mom used to make this when we were kids. However, I have changed it up a bit since then. Her version? Well, she would put about a 1/2 inch layer patted down of ground beef in the bottom of the pan, then on top of that she poured a can (or 2?) of vegetable (beef?) soup, then she would place the tater tots in neat rows on top!

Ok – it’s almost done – I can smell it from the the bedroom so I should go check on it! My stomach is growling, so I’m hoping it will be done soon! (Maybe I should turn the temp up & get it done faster!!!)