Tuesday, November 16, 2010

the name of this title is secret...

is actually a title of one my kids favorite books.  I just typed it because I had no idea what to title this blog.  Who decided we needed a title for a blog entry.
Yesterday's Hoppin' John Salad was amazing!  My picky eater thought it was okay and so did my not so picky eater.  They didn't like the Kwik Kale, which was fine.  It was a bit bitter.  Maybe I cooked it for too long?  I never ate, much less cooked, kale before yesterday.  It was quite an adventure for my taste buds.

Dinner for Day 2 is Southern Beans and Greens and Couscous Confetti Salad.

Couscous Confetti Salad
makes about 8 1-cup servings

1 1/2 cups dry whole wheat couscous
2 cups boiling water
3-4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot grated
1-2 cups finely shredded red cabbage
1/2 cup golden raisins or chopped dried apricots
juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tbsp olive oil
1 tsp curry powder
1 1/2 tsps salt

in a large bowl, combine couscous and boiling water.
stir to mix, then cover and let stand until all the water has been absorbed, 5-10 minutes.
fluff with a fork.
add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
in a small bowl mix lemon juice vinegar, oil, curry powder, and salt.
add to salad and toss to mix.
serve at room temperature or chilled.

Southern Beans and Greens
1 cup vegetable broth or water
3 cups drained cooked or canned beans (any you have on hand is good)
1/2 tsp crushed garlic
4 cups chopped fresh kale, stems and center ribs removed, lightly packed
1 tsp olive oil
salt, to taste
black pepper, to taste
tabasco sauce, to taste

combine beans, broth or water, and garlic in a large saucepan.
place chopped kale on top of beans and bring to a boil.
cover, reduce heat to low, and simmer until kale is tender, about 15 to 20 minutes.
remove from heat and stir in oil, salt, black pepper, and tabasco sauce to taste.

These and other recipes could be found at http://www.21daykickstart.org/

Monday, November 15, 2010

so I found this app...

...from PCRM's 21-day vegan kickstart program.  There is a list of recipes and suggestions for every meal everyday for 21 days.  Very interesting recipes into day 1.  I am going to try to follow it.  I so need to get away from all dairy.  Cheese is my weakness.  Also I am trying to lose a few inches. ;-/
I hope the kids will eat it.

Hoppin' John Salad
Makes about 10
1/2 cup serving size

2 cups cooked black-eyes peas or 1 15oz can black-eyed peas drained (I couldn't find the canned version so dinner will be after sunset around 7ish )
1 1/2 cups cooked brown rice
1/2 cup finely sliced green onions
1 celery stalk, thinly sliced (about 1/2 cup)
1 tomato diced
2 tbsps finely chopped fresh parsley
1/4 cup lemon juice
1 tbsp olive oil
1/4 tsp salt
1-2 garlic cloves, crushed

combine black-eyed peas, rice, green onions, celery, tomato, and parsley in a mixing bowl.
in a small bowl, mix together lemon juice, oil, salt, and garlic and pour over the salad.  toss gently.
chill 1-2 hours, if time permits.

Kwick Kale
makes 4 servings
1/2 cup water
1 bunch kale
2 tsps seasoned rice vinegar

wash kale, remove stems and chop leaves into 1/2 inch strips.
heat water in large skillet with a lid.
when boiling, add kale.
cover and cook over medium heat until greens are bright green and tender, about 5 minutes
sprinkly with vinegar and stir to heat.
serve warm

Also on a side note a lot of the ingredients, so far, I already have on hand.  I went to the store and bought only what I needed for dinner and spent under $5.  Good to always have on hand: brown rice, garlic, lemon juice and celery.  I already had seasoned rice vinegar which seems to last forever because you use only a tiny bit everytime.
Sorry about the typos.  Kids are waiting for AWANA study time.


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