Category — Vegetarian

Wow. It’s been a long time since I last posted . . . I’ve been busy . . . getting my mojo back! Nothing like major surgery to suck it right out of you. But now, after a perfect tropical getaway and some kick-ass workouts, I can honestly say I’m truly starting to feel like my hell-raising self again. [Read more →]

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Summer tomatoes . . . anything better? But bumper-crops can get you down. [Read more →]

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I’ve had so much on my mind here, been running around doing errands to prep for my surgery, working out like a fiend . . . and still, the CSA share just keeps.on.coming. It’s been loaded these last couple of weeks: cukes and zukes and tomatoes and the sweetest sweet corn EVAH. Squash – summer and pattypan. Fresh basil and dill and oh, just lovely, tasty stuff. But the abundance!? It can overwhelm even the most veg-lovin’ mama. So I’ve been throwing stuff together and seeing what works. [Read more →]

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You might recall the Butter Chicken I made a while back. It still reigns as THE BEST thing I’ve ever made in the Crock-Pot, according to my gentle and discerning mate. The other thing I did this morning was chop chilies and garlic like a woman possessed for this tasty recipe called “Dad’s Rajmah”. (FYI, in that Google books preview, you can see a lot of the recipes from the book – I got my copy from the library, another inexpensive way to get new ideas without forking over a lot of cash).

I’ll let you know how it turns out, but by the way it smells and its ingredient list, I am thinking VERY positive thoughts . . . .

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It’s been cold here in the Boston area – a couple of days last week barely squeeked out of the 40′s, and it was drizzly and gray to boot. So, still soup weather, my friends! [Read more →]

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I HAVE to share this food love. It’s so damn good, even day 3. Day 2 and day 3 better than day 1, so plan ahead for this. It’s worth it.
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This tangy, protein-packed salad is so good, so easy, so healthy.  There is nothing to hate about this dish – your taste-buds, body and family will thank you for putting this on the table! [Read more →]

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Today’s recipe is a simple, hearty  and healthy dinner salad that boasts high protein and high fiber.  If you skip the added chicken, you could serve this as a pretty and creative side dish.  Or sub tofu for chicken, and create a vegan one-dish meal.  In any case, this’ll cost you only 30 minutes of your time, counter to table.

Orange Chicken Quinoa

Boil 1 1/4 c. water in a small saucepan.  Add rinsed quinoa, cover, reduce heat, and simmer for approximately 12 minutes, or until the water is absorbed by the quinoa.  Remove from heat, let stand for 5 minutes and then fluff.

While the quinoa is cooking, cut the chicken into bite-sized pieces and season with salt and pepper.  Trim the scallions and cut into 1-inch pieces.  Saute the chicken and scallions in a skillet with 1 t. of olive oil, until the chicken is no longer pink inside.

Meanwhile, make the dressing.  Cut 1 inch off each end of the orange.  Squeeze the orange ends into a small bowl, to get about 2 T. of juice.  Whisk together the orange juice, the lemon juice, 3 T. olive oil, salt and pepper.  Peel the remainder of the orange and slice it very thinly.

Add the chicken mixture, the dressing, sliced orange and the pistachios to the quinoa and toss.  Taste for seasoning – add more lemon juice, salt and/or pepper if desired.  Arrange 1 c. of salad greens on each of four plates, garnish each with 1/4 of the chicken mixture.

Serves 4.

Adapted from the Nutrition Action Healthletter, April 2009

Tip: Are you using non-stick cookware?  It’s more than suspect from a health-standpoint, it could be downright dangerous.  Did you know that a properly seasoned cast iron frying pan is virtually non-stick?  The secret is to heat it up before you begin cooking your food.  The 1 teaspoon of oil in this recipe more than coated my cast iron frying pan and created a non-stick surface for my chicken – all for only 10 extra calories per serving.  And bonus!  If you use cast iron cookware, you’ll get a little extra iron in your diet.

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