Monday, January 25, 2010

watch me trickem

spaghetti and meatballs

1/2 lb TVP or whatever ground meat of your choosing
1 cup breadcrumbs (whole wheat is best)
1/2 cup butternut squash puree
1 clove garlic minced
1 tsp salt
1/4 plus 1/8 tsp black pepper
nonstick cooking spray
2 tsps olive oil
1 (26 oz) can whole peeled tomatores w/their juices, pureed in a blender
1/2 cup water
1/4 cup carrot puree (optional) but doesn't hurt to use it
1/4 tsp garlic powder
pinch of cayenne pepper (this you can omit esp. if you have picky eaters)
1 bay leaf
1lb whole wheat spaghetti or angel hair pasta

in a large bowl, mix the meat, breadcrumbs, butternut squash puree, garlic, 1/2 tsp salt, and 1/4 tsp black pepper until well combined. shape the mixture into 1 inch meatballs and place on a sheet of waxed paper or aluminum foil.
coat a large nonstick skillet w/ cooking spray and set it over high heat. when the skillet is hot, add the olive oil and then the meatballs and brown for 4-5 minutes turning occasionally.
add the pureed tomatoes, water, carrot puree, garlic powder, cayenne, bay leaf and the remaining 1/2 tsp salt and 1/8 tsp pepper. reduce the heat to low and simmer for 15 to 20 minutes or until the beatballs are no longer pink in the center. remove the bay leaf.
meanwhile, bring a large pot of salted water to a boil. add the pasta and cook according to package directions.

They did not have a clue.
Thank you Deceptively Delicious.

Thursday, January 21, 2010

so easy mozzarella sticks

Another stormy day here in LA. It is very cold here. Outside it is 49 degrees and for those who have lived here knows this is almost the point of freezing weather. My central heating seems to be not functioning so I really need to call the landlady's lady friend who is managing this place.

Mozzarella Sticks

1 cup whole wheat breadcrumbs
1 tbsp flax seed meal
1 cup shredded mozzarella (if you are dare try to find the ones that melt in the vegan 'dairy' section.
1/2 cup cauliflower puree
1 tbsp cornstarch
nonstick cooking spray (I used olive oil cooking spray)
1 tbsp olive oil
1/4 tsp salt

in a bowl, toss the breadcrumbs with the flax seed meal.
in a second large bowl, stir together the mozzarella, cauliflower puree, and cornstarch until well combined. shape into logs (the recipe say 8 logs but some how I ended with 6). Gently roll each log in the breadcrumbs, then wrap in aluminum foil or waxed paper and freeze for 20 minutes.
coat a large nonstick skillet with cooking spray and set it over medium-high heat. when the pan is hot, add the oil. arrange the mozzarella sticks in the pan in a single layer, being careful not to crowd them. cook for 3-4 minutes, turning occasionally until the crumb coating begins to brown. sprinkle with salt and serve with ketchup.

I had not enough ketchup so............

1 6oz can tomato paste
1/2 cup carrot puree
1/4 cup water
2 tbsps apple-cider vinegar
2 cloves garlic, minced
1 tbsp firmly packed light or dark brown sugar
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp ground allspice
1/4 tsp chili powder to taste (I did not add this)

stir all the ingredients together in a big saucepan and bring to a boil over medium-high heat. reduce the heat and simmer until the mixture has reduced by about half, 15 - 20 minutes. let cool before serving (stick in the freezer together with the uncooked mozzarella sticks.
whatever you do not use refrigerate in an airtight container for up to 5 days or freeze in zipper-lock snack bags for up to 3 months.

Wednesday, January 20, 2010

Rain Rain Go Away

We are on our third day of pouring rain, heavy winds, and flood warnings. We even had a tornado watch! To be honest, I am so tired of all of this yuckiness coming down.

This week I have been cooking using recipes from Deceptively Delicious by Jessica Seinfeld. I received this a Christmas gift a few years ago. It is has some pretty simple recipes and nutritious and satisfying even for adults.

Last night I made some mashed potatoes and vegan steaks with mushroom gravy. I was a happy little girl.

1lb baking potatoes, peeled and cubed
1 tsp salt
1/2 cup cauliflower puree
2 tbsps butter
1/2 cup buttermilk

put the potatoes and salt in a large pot and add enough water to cover the potatoes by about 3 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes (or steam them for about 30 minutes) Drain well in a colander. Mash with a potato masher (I can't seem to find mine so I put in 2 potatoes at a time in a food processor). Add the cauliflower puree, margarine and buttermilk, and beat with a large spoon until the potatoes are smooth and creamy.
If you don't have alot of time peeling and cubing potatoes, I don't see anything wrong with use the tub of mashed potatoes that rehydrate w/ water. As long as you look through the ingredients and the only thing in there is mashed potatoes.

Thursday, January 14, 2010

moving is a horrible time

I hope not to move for a long time.
Stay tuned next week as I continue to open boxes and try to find my sneakers.

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