Short week this week. I have one carry-over meal, and I'm trying to use up everything else perishable in my fridge. Here is what I'm making:
Ravioli with Arugula & Pecorino
Loaded Spinach Salad and Random Leftovers Wraps
I have leftover hard-boiled eggs and blue cheese crumbles that the spinach salad will use up. I might skip the beets, or go with canned like the recipe calls for rather than boiling fresh ones. I'm going to use the spelt tortillas I made the other day to make wraps of the random leftovers in the fridge. I know we have a half-pound of arugula that I don't foresee getting used up on ravioli, a little havarti with dill, a cucumber, and a tomato, among other things.
Quesadillas and Slow-Cooker Refried Beans
Since I've started making my own whole grain tortillas, we have at least an entire package of store-bought flour tortillas in the fridge. This should use up most of those.
Friday, June 27, 2014
Thursday, June 19, 2014
Meal Planning
Time for weekly meal planning. I have a couple carry-overs from last week. I've also been scouting for some new recipes, and I saw some that made grilling tofu and kabobs look appealing, so I bought a cast iron grill pan in an effort to cheat. I made a lot of new stuff last week (granola bars, whole wheat tortillas, healthy fudgsicles, more kale chips, vegan fried chicken) that I still need to post on here.
Cheese Pizza
I didn't end up making this last week at all since it got hot and the A/C broke. I plan to make it in the upcoming week on one of the days that maxes out in the low 70s.
Coconut-Crusted Tofu with Peach-Lemongrass Salsa and Cilantro Lime Basmati Rice
I plan to make this tomorrow night. Couldn't find the cilantro I thought I bought last week, and it threw off everything.
Tandoori Tofu and Grilled Veggie Kabobs with Vegan Green Goddess Dressing and Spelt Flatbread
I'm going to use my new grill pan for this.
Portobello Mushroom Stroganoff and Broccoli with Garlic
I haven't made this in ages, and I have leftover mushrooms and lite sour cream from making fajitas last week. If I buy button mushrooms for the kabobs, this should use up any leftovers from that too. Instead of egg noodles, I think I'll just get the widest whole wheat noodles I can find, like fettuccine.
Ravioli with Arugula & Pecorino and Watermelon Gazpacho
I was considering making my own ravioli, but I'm not sure if I can successfully do whole grain or skip the eggs, which is sort of the point of making it myself, and it's a lot of work to roll out all that pasta. Frozen ravioli isn't very good though. Mostly I want to make this weird gazpacho from the half watermelon sitting my fridge. [Edited 6/22/2014: I couldn't find any decent ravioli at the store, so I'm going to make them from this filling and this pasta dough.]
Loaded Spinach Salad and Grilled Cheese
The grilled cheese feels like a cop out nutrition-wise, but it's one of my favorites, and the grilled veggie wrap I started to put here just didn't go with a spinach salad. And I really want this spinach salad.
Fresh Veggie Tacos and Slow-Cooker Refried Beans
I'll make another batch of whole wheat tortillas for this, and some slow-cooker refried beans. I discovered last week that adding a few spoonfuls of prepared garlic salsa to the bean blend makes it into an amazing bean dip, and I just want an excuse to do that again.
Cheese Pizza
I didn't end up making this last week at all since it got hot and the A/C broke. I plan to make it in the upcoming week on one of the days that maxes out in the low 70s.
Coconut-Crusted Tofu with Peach-Lemongrass Salsa and Cilantro Lime Basmati Rice
I plan to make this tomorrow night. Couldn't find the cilantro I thought I bought last week, and it threw off everything.
Tandoori Tofu and Grilled Veggie Kabobs with Vegan Green Goddess Dressing and Spelt Flatbread
I'm going to use my new grill pan for this.
Portobello Mushroom Stroganoff and Broccoli with Garlic
I haven't made this in ages, and I have leftover mushrooms and lite sour cream from making fajitas last week. If I buy button mushrooms for the kabobs, this should use up any leftovers from that too. Instead of egg noodles, I think I'll just get the widest whole wheat noodles I can find, like fettuccine.
Ravioli with Arugula & Pecorino and Watermelon Gazpacho
I was considering making my own ravioli, but I'm not sure if I can successfully do whole grain or skip the eggs, which is sort of the point of making it myself, and it's a lot of work to roll out all that pasta. Frozen ravioli isn't very good though. Mostly I want to make this weird gazpacho from the half watermelon sitting my fridge. [Edited 6/22/2014: I couldn't find any decent ravioli at the store, so I'm going to make them from this filling and this pasta dough.]
Loaded Spinach Salad and Grilled Cheese
The grilled cheese feels like a cop out nutrition-wise, but it's one of my favorites, and the grilled veggie wrap I started to put here just didn't go with a spinach salad. And I really want this spinach salad.
Fresh Veggie Tacos and Slow-Cooker Refried Beans
I'll make another batch of whole wheat tortillas for this, and some slow-cooker refried beans. I discovered last week that adding a few spoonfuls of prepared garlic salsa to the bean blend makes it into an amazing bean dip, and I just want an excuse to do that again.
Slow-Cooker Refried Beans
Ingredients
2 cups dried pinto beans
8 cups water
3 small (or 2 large) yellow onions, quartered
2 jalapeno chiles, seeded and roughly chopped
"Taco Spice"
2 tsp salt
1 tsp ground cumin
1 1/2 tsp chili powder
Directions
1. Put all ingredients into slow cooker. Turn it on low and ignore it for about 8 hours. Alternately, you can cook on high for about 3 hours.
2. Turn off slow cooker and drain as much water as you can from the beans.
3. Use an immersion blender to puree the cooked bean mixture. If you don't have an immersion blender, wait until the beans cool to put the mixture in a blender in batches.
4. (Optional) Add a few tablespoons of salsa and/or low-fat plain yogurt to make a creamy bean dip. Also tastes good as a spread in quesadillas and hot sandwiches.
2 cups dried pinto beans
8 cups water
3 small (or 2 large) yellow onions, quartered
2 jalapeno chiles, seeded and roughly chopped
"Taco Spice"
2 tsp salt
1 tsp ground cumin
1 1/2 tsp chili powder
Directions
1. Put all ingredients into slow cooker. Turn it on low and ignore it for about 8 hours. Alternately, you can cook on high for about 3 hours.
2. Turn off slow cooker and drain as much water as you can from the beans.
3. Use an immersion blender to puree the cooked bean mixture. If you don't have an immersion blender, wait until the beans cool to put the mixture in a blender in batches.
4. (Optional) Add a few tablespoons of salsa and/or low-fat plain yogurt to make a creamy bean dip. Also tastes good as a spread in quesadillas and hot sandwiches.
Thursday, June 12, 2014
Meal Planning
Time for weekly meal planning. I'm trying to make a few new things this week, and I'm still trying to make mostly things that don't require the oven.
Sweet & Salty Tofu Bites and Deviled Potatoes and No-Oil Kale Chips
We haven't had deviled potatoes in at least a year, and the other dishes are new to me. I'm going for a sort of "cook out" feel on this day.
Coconut-Crusted Tofu with Peach-Lemongrass Salsa and Cilantro Lime Basmati Rice
Haven't had this in awhile, but it's good and peaches are in season.
Hot Chile Grilled Cheese and Red Salad
These dishes are both new to me. Not sure what Simran will make of the grilled cheese, which claims to be chiles rellenos as a sandwich, but it sounded good. The red salad will use up the other half of the red cabbage I'm getting for slaw on fajita day.
Cheese Pizza and Butter Bean & Basil Salad
I plan to make this for Father's Day dinner since pizza is Sameer's favorite.
Veggie Fajitas and Red Cabbage Slaw and Slow-Cooker Black Beans
Haven't had fajitas in ages, but they're an easy stove-top meal.
Seitan & Veggie Stirfry and Brown Rice
Chilli-Garlic Noodles
This will use up the remaining chile-garlic paste and shredded cabbage.
Sweet & Salty Tofu Bites and Deviled Potatoes and No-Oil Kale Chips
We haven't had deviled potatoes in at least a year, and the other dishes are new to me. I'm going for a sort of "cook out" feel on this day.
Coconut-Crusted Tofu with Peach-Lemongrass Salsa and Cilantro Lime Basmati Rice
Haven't had this in awhile, but it's good and peaches are in season.
Hot Chile Grilled Cheese and Red Salad
These dishes are both new to me. Not sure what Simran will make of the grilled cheese, which claims to be chiles rellenos as a sandwich, but it sounded good. The red salad will use up the other half of the red cabbage I'm getting for slaw on fajita day.
Cheese Pizza and Butter Bean & Basil Salad
I plan to make this for Father's Day dinner since pizza is Sameer's favorite.
Veggie Fajitas and Red Cabbage Slaw and Slow-Cooker Black Beans
Haven't had fajitas in ages, but they're an easy stove-top meal.
Seitan & Veggie Stirfry and Brown Rice
Chilli-Garlic Noodles
This will use up the remaining chile-garlic paste and shredded cabbage.
Red Salad
This recipe is called Red, Red, Red, Red Salad in Caldwell Esselstyn's Prevent and Reverse Heart Disease.
Ingredients:
1 bunch radishes, greens removed, trimmed, and cut into bite-sized pieces
1/2 head red cabbage, cored and chopped
1 box grape tomatoes, halved
2 19-oz cans red kidney beans, drained and rinsed
1 large red bell pepper, seeded and diced (1 cup)
1/2 large red onion, diced (1 cup)
2 tbs no-tahini hummus
juice and zest of 1 lemon
2 tbs balsamic vinegar (or other vinegar of your choice(
arugula or baby lettuce
Directions:
1. Combine first six ingredients in a bowl.
2. Combine next three ingredients in a small bowl.
3. Add dressing to vegetables, toss, and refrigerate.
4. Just before serving, line a shallow salad bowl with arugula or baby lettuce and fill with salad mixture.
[Edited 6/19/2014: I won't bother making this again. It's just not that good.]
Ingredients:
1 bunch radishes, greens removed, trimmed, and cut into bite-sized pieces
1/2 head red cabbage, cored and chopped
1 box grape tomatoes, halved
2 19-oz cans red kidney beans, drained and rinsed
1 large red bell pepper, seeded and diced (1 cup)
1/2 large red onion, diced (1 cup)
2 tbs no-tahini hummus
juice and zest of 1 lemon
2 tbs balsamic vinegar (or other vinegar of your choice(
arugula or baby lettuce
Directions:
1. Combine first six ingredients in a bowl.
2. Combine next three ingredients in a small bowl.
3. Add dressing to vegetables, toss, and refrigerate.
4. Just before serving, line a shallow salad bowl with arugula or baby lettuce and fill with salad mixture.
[Edited 6/19/2014: I won't bother making this again. It's just not that good.]
Butter Bean & Basil Salad
Now that we finally have a thriving basil plant, I want to make some basil-heavy recipes. This one comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease.
Ingredients:
3 15-ounce cans butter beans, drained and rinsed
2 garlic cloves, minced
1/2 cup (or more) coarsely chopped basil
1 16-ounce pkg frozen corn, thawed under running water
1 box grape or cherry tomatoes, halved, or 1 large tomato, chopped
1 small red onion, chopped (1/2 cup)
juice and zest of 1 lemon
1/4 cup balsamic vinegar
Directions:
1. Mix all ingredients and pile in center of a platter or bowl. Surround with spinach leaves and other vegetables of your choice, raw or cooked. (I bet this would be good over baby arugula.)
Ingredients:
3 15-ounce cans butter beans, drained and rinsed
2 garlic cloves, minced
1/2 cup (or more) coarsely chopped basil
1 16-ounce pkg frozen corn, thawed under running water
1 box grape or cherry tomatoes, halved, or 1 large tomato, chopped
1 small red onion, chopped (1/2 cup)
juice and zest of 1 lemon
1/4 cup balsamic vinegar
Directions:
1. Mix all ingredients and pile in center of a platter or bowl. Surround with spinach leaves and other vegetables of your choice, raw or cooked. (I bet this would be good over baby arugula.)
Friday, June 6, 2014
Meal Planning
Time for weekly meal planning. Now that the weather is heating up, I need to add some more healthy side salad recipes to my repertoire.
Chilli-Garlic Noodles
Quesadillas and Red Cabbage Slaw
Tofu Provençal and Baked Brown Basmati Rice Pilaf
Cheese Pizza and Garden Salad with Homemade Ranch Dressing
Tofu Po'Boy Sandwiches with Broccoli with Garlic
Vegetarian Reubens with Shredded Kale Salad
Rigatoni alla Anthony
This is my favorite dish from a restaurant in our town. It's just pasta with artichoke hearts, spinach, tomato, and onions. I make it low oil and with whole grain pasta.
Chilli-Garlic Noodles
Quesadillas and Red Cabbage Slaw
Tofu Provençal and Baked Brown Basmati Rice Pilaf
Cheese Pizza and Garden Salad with Homemade Ranch Dressing
Tofu Po'Boy Sandwiches with Broccoli with Garlic
Vegetarian Reubens with Shredded Kale Salad
Rigatoni alla Anthony
This is my favorite dish from a restaurant in our town. It's just pasta with artichoke hearts, spinach, tomato, and onions. I make it low oil and with whole grain pasta.
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