Thursday, January 24, 2013

Spaghetti with Bok Choy and Sunny-Side-Up Eggs

Look familiar?  Here's another one topped with an egg!

Another egg-topped wonder!  I don't even really have much to say about this one, except...yum!  The only thing I would do differently with this recipe, is I would load it up with much more Bok Choy... probably two heads, not one.  I love my veggies and this could have used more.  Otherwise, it was great!

Spaghetti with Bok Choy and Sunny-Side-Up Eggs
(serves 4)

2 Tbs olive oil (divided)
1 (or 2) large heads of Bok Choy, thinly sliced
1 red bell pepper, thinly sliced
1/2 tsp red pepper flakes
5 cloves garlic, minced
1 cup vegetable broth
4 large eggs
1/2 lb whole wheat spaghetti
4 green onions, thinly sliced
Parmesan or Romano for sprinkling

Cook pasta according to package directions.  Drain and set aside.

While pasta is cooking, heat 1 Tbs oil in skillet over medium-high heat.  Add bok choy, bell pepper, and red pepper flakes; saute 8 minutes, or until vegetable turn golden.  Stir in garlic, then broth.  Reduce heat to medium-low and simmer 3 minutes.  Season with Salt and pepper. Add pasta to bok choy mixture and toss to combine.  Keep warm while cooking eggs.

Heat 1 Tbs oil in skillet over medium heat.  Add eggs and cook, covered, until whites are set, but yolks are still runny, about 4 minutes.

Serve pasta topped with an egg, cheese and sliced onions.

*This recipe adapted from a recipe on vegetariantimes.com

Chilaquiles with Fried Eggs

Served with black beans, and topped with chopped onion, cilantro and cheese, this dish is sure to be a hit even with picky eaters.
 
 
Chilaquiles with Fried eggs, I believe, is traditionally served as a breakfast dish in Mexico.  Though I cannot imagine eating this for breakfast, as a dinner, it is fantastic!  Tortilla chips, smothered with a homemade chile sauce, topped with queso fresco and monterey jack, and then crowned with a sunny-side-up egg!  Amazing!  For those of you who have seen my other recipes, you will have noticed that I have a fascination with all things topped with eggs.  I don't know why they are so appealing to me, but I see an egg in a photograph for a recipe and I just have to make it!  So far, everything that I have topped with an egg has turned out to be scrumptious, and I am pleased to report that this one is no exception!  It was a huge hit at my house and since the chile sauce recipe made enough for two meals, we got to have it twice!  I hope you enjoy it as much as we did!  Note: the original recipe called for making your own tortillas, but I substituted a bag of store-bought tortilla chips. If you are going to use corn tortilla chips, as I did, please make sure that they are organic!  If not, they will be chock-full of GMOs, as more than 90% of the corn in the U.S. has been genetically modified!
 
 
Chilaquiles with Fried Eggs
(serves 4)
 
Red Chile Sauce
 
7 dried guajillo or New Mexico chiles
1 28oz. can whole tomatoes, drained
1 medium white onion, chopped
5 garlic cloves, chopped
1 jalapeno, with seeds, chopped
1/8 tsp smoked or Hungarian sweet paprika
2 Tbs veg oil (I used organic olive oil instead)
2 tsp honey
Salt and freshly ground pepper
 
Place chiles in a medium bowl and cover with 2 cups boiling water.  Let stand 15 minutes, until chiles are softened.  Drain, reserving soaking liquid.  Discard stems and seeds and place chiles in a blender.  Add tomatoes, onion, garlic, jalapeno, paprika, and 1 cup reserved soaking liquid.  Puree until smooth.
 
Heat oil in a medium saucepan over medium-high heat.  Add puree (it will splatter) and bring to a boil.  Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes.  Stir in honey and season to taste with salt and pepper.
 
Assembly
 
1 bag of flour or corn (organic) tortilla chips
1 cup crumbled queso fresco
1 cup shredded monterey jack
4 large eggs
Finely chopped onion
Chopped fresh cilantro
Lime wedges
 
Preheat broiler.  Place chips in a large bowl and add 1 cup of chile sauce, toss to coat. Transfer half of the chips to a baking sheet and top with half of the cheeses.  Top with remaining chips and cheese.  You can add more sauce at this point (I did not.  I kept the extra for another meal.  There was plenty of sauce on the chips!).  Broil until cheese is melted and golden, 4-5 minutes.
 
Meanwhile, heat 1 Tbs of oil in a skillet over medium heat.  Add eggs, cover with lid and cook until whites are set, but yolks are still runny, about 4 minutes.
 
Top chips with chopped onion, cilantro, and lime wedges (and some sour cream, if you like).  Top with fried eggs and serve!
 
*This recipe is (slightly modified) from bonappetit.com
 


Monday, January 14, 2013

Spaghetti with Collard Greens and Lemon


Very belatedly, I am finally posting this great recipe!  Blame my sister for having her baby at a most inconvenient time!  Lol!  I promise, though, that this one was worth the wait.  Light and lemony, this dish is a perfect way to enjoy those leafy greens that are so very good for you (and are in season right now)!  Now, the recipe calls for pine nuts, but when I went to the cupboard....no pine nuts!  I used almonds instead and they were delicious.  So, if your cupboard is sans pine nuts, as well....substitute away!


Spaghetti with Collars Greens and Lemon
(Serves 4)

12 oz spaghetti
2 Tbs olive oil
2 cloves garlic, minced
1/4 tsp (or more) red pepper flakes
1 bunch collard greens, ribs removed, thinly sliced
1/4 cup pine nuts, toasted
Grated zest of 1 lemon
2 Tbs lemon juice (I just used the juice from the entire lemon)
Coarse salt
1/4 cup grated Parmesan or Romano

Cook pasta according to package directions.  Reserve 1/2 cup pasta water.

Meanwhile, heat oil in large skillet over medium heat. Cook garlic and pepper flakes until tender, about 1 minute.  Add greens and cook, stirring, until tender, about 5 minutes.  Remove from heat and stir in pine nuts, lemon zest, and juice.  Season with salt.  Drain pasta and add pasta to skillet, tossing to coat, adding a little of the reserved water to adjust consistency.  Sprinkle with cheese and serve!


*Recipe from wholeliving.com


Tuesday, January 8, 2013

Tread More Lightly

Me, once again unafraid of the camera!
 
Spending Christmas Eve in the Emergency Room is not something I recommend.  However, due to the stomach flu that has been circulating this holiday season, that is exactly where I found myself.  Though I was far too ill at the time to fully appreciate it, I received a gift that day.  The triage nurse asked me what I weighed, and as I have lost a significant amount of weight recently, I was unable to tell her.  She put me on the scale and I realized I had lost fifty pounds!  Even through my nausea-induced fog, I registered that!  Fifty pounds!  I now weigh a whole five pounds more than I did in high school!  Unbelievable!  I want to share with you how I ended up in this place (the place where thighs no longer rub together and skinny jeans have been embraced with abandon), but first let me describe the bumpy, rutted, washboard of a road I travelled to get here.
I have lived with pain for as long as I can remember.  As a teenager, I was seeing doctors and having bone scans to determine why I had pain in my hips that was so bad, it would cause me to collapse.  I don’t remember there ever being a time I didn’t struggle with pain in my back or in my knees.  I never really thought too much of it until, working as a police officer, pain and weakness in my hands made it difficult for me to grasp my service weapon.  I knew it was time to figure out what the problem was.  Myriad doctors later, I was told that I have Fibromyalgia, as well as some sort of “mystery” auto-immune disease that no one is actually able to pin down.
Being out of work and going from an extremely active lifestyle to a mostly sedentary one sent me into an emotional tailspin.  I could no longer participate in many of my favorite activities.  I felt trapped and completely useless.  My beautiful cottage, in which I took so much pride, now became a gilded cage.  Unfortunately, the toll was not merely emotional.  I began to put on weight.  Always somewhat self-conscious, I quickly lost every bit of confidence and did my best to become invisible. 
Fifty pounds later, my life underwent a complete about-face.  Do not stop reading this post when you read the next sentence, because there is so much more to this life change that want to share with you.  In 2012 I became a vegetarian.  I am not implying that vegetarianism was the sole reason that I lost the weight or that you need to become a vegetarian in order to do the same.  This was simply my first step on a road to a much healthier me.  Now, for me, the decision to become vegetarian was one of compassion.  Don’t misunderstand me....I was an unabashed meat-eater.  I had never before considered a vegetarian diet and surely would have scoffed at anyone who dared to suggest it.  Fortunately for me (tender-heart that I am), I learned what actually goes on in our nation’s meat industry, and that was that. 
Because I was now required to reevaluate my family’s diet, to ensure proper nutrition, I had to take myself off auto-pilot when it came to grocery shopping.  This was the most important change, I believe, I have ever made in my life.  Do you know that studies have been conducted that show women who scrutinize labels in the grocery store weigh less (an average of 8 pounds) than women who do not?  Now, eight pounds may not be all you need to lose (it certainly wasn’t for me), but it seems like a pretty decent reward for simply paying attention….something we all need to do.   There are so many issues related to our food supply now, it is crucial that we attempt to understand what we are consuming and feeding to our families.  We have all heard, to some extent, concerns about pesticide residues in and on our foods.  But, most people are unaware of all of the chemicals that are intentionally added to foods, or the disturbing ways in which foods are being genetically modified.  Consumers are frequently misled by statements such as “All Natural” (which means absolutely nothing, as there is no regulation of the phrase) and “Added Fiber” (which, it turns out, is usually wood pulp).  The more that I looked at labels, the more distraught I became.  The more I researched the ailments from which I suffered, the more convinced I was that they were not simply a result of bad luck or genetics.  The foods that we eat affect us in way that I had never considered, and I was determined that, though I could not reverse any damage they had already done, they would do no further damage….to me, my husband, or my step-daughter.  I began buying organic options, whenever possible, and cooking meals from fresh, whole ingredients.  I limited the amount of processed foods we consumed and did away with junk food, altogether.  Because we were now vegetarian, almost all fast food was out of the question.  Now, you may be thinking that this sounds like a diet of deprivation, but you would be surprised.  What I found, as my diet became more and more healthy, was that because my body was receiving the nutrients it really needed, it didn’t crave all of the crap (sorry, but that’s really the only word for it) it didn’t.  My sweet tooth is legendary, let me tell you, but now I never crave sweets. Now, if there is a dessert present, I usually don’t want any.  If by some chance, I actually want to join in (say, at a birthday party), I don’t have to feel bad about having a piece of cake, because I know that everything else I eat is so healthy and so much lower in calories.  And all you have to do is look at the recipes I have shared on my blog to know that my diet has nothing to do with deprivation.  We eat wonderful, delicious, hearty food.  And we eat a LOT of it.  I have never tried to control my portions.  I eat as much as I want.  Because I am eating veggies instead of meat and whole foods instead of processed garbage, I can eat until I’m stuffed and still lose weight.
This is not a “diet.” It is not a fad or a gimmick, and should not be treated as such.  This is a way of life.  It is a commitment to your health and the health of your family.  Come off of auto-pilot. Do your research. Scrutinize labels.  Use my recipes.  Limit meat consumption.  Eat whole foods.  Cut out fast food, junk food, and as much processed food as you can.  I cannot promise that you will lose fifty pounds.  I cannot promise you will lose five pounds.  But I can promise your life will change for the better and you will be a healthier you. 
If you have any questions or want any guidance concerning this way of life, please message me on my facebook page: The Garden on Townville.  I will be more than happy to answer questions, provide information and resources, or simply offer support.


Friday, January 4, 2013

Creamy Kale and Sausage Soup



After a nasty bout of the stomach flu, I am finally (mostly) back to normal.  Thank goodness!  I can resume not only cooking delicious, wholesome meals, but actually eating them.  I have truly missed my kale and salads and spices and....well, everything that actually tastes good, basically.  A person cannot be expected to live off of canned soup and saltines forever.  Bleh.  So, tonight, I celebrate this return to real food with one of my favorites.  Loaded with kale (a mighty superfood), potatoes and sausage, this soup is not only good for your body, but good for your soul!  As I am vegetarian, I used Tofurky Italian Sausage, but you can use regular sausage, if you prefer.  However, before you load it up with the real deal, consider how much less fat and cholesterol there is in the alternative. You might just be surprised, too, as it is absolutely delicious.  The only difference, in my opinion, is that the Tofurky is softer than regular sausage.  To remedy this, I simply slice the sausages into medallions and sear them on both sides before adding them to the soup, to make it more toothsome. Works brilliantly!  However you make it, though, you'll be sure to add this soup to your list of favorites!

Creamy Kale and Sausage Soup

1 onion, chopped
2 Tbs olive oil
2 cloves garlic, minced
4 large or 5 medium red potatoes, washed and cubed
32 oz vegetable broth
2 cups water
4 Tofurky Italian Sausages (1 package), sliced 1/4 inch thick, on the bias, to make oblong medallions
4 or more cups (I put in as much as will fit into the pot!) kale, stems removed and torn into pieces
1/2 cup heavy cream

In a large soup pot or dutch oven heat oil over med-high heat.  Saute onion until softened and beginning to brown.  Add garlic and saute for 30 seconds. Add potatoes, broth and water.  If necessary, add additional water to cover potatoes.  Bring to a boil and cook for 10-15 minutes, until potatoes are soft.

Meanwhile, sear the sausage medallions in a skillet over med-high heat, until browned on both sides.  Cook in two batches, if necessary.  Cut into bite-sized pieces and set aside.

When potatoes are cooked, stir in the sausage, kale, and cream.  Heat through, but do not boil.  Serve!


*Adapted from a recipe on tasteofhome.com


Wednesday, December 19, 2012

Fall Vegetable Hash and Quinoa with Poached Eggs


Here is another seasonal recipe to add to your repertoire.  It is a fantastic combination of pumpkin, root vegetables, leeks, beet greens, and quinoa. I like to think of quinoa as a miracle food.  Though quinoa is grain, it is also a complete protein!  A complete protein is a protein that contains all the essential amino acids, and it is truly amazing to be able to get this from a non-animal source.  Of course, in this recipe, you also get a complete protein from the egg.  In other words, this is a great meal for vegetarians....and anyone else who is trying to reduce meat consumption.  Besides that, it is truly delicious! Enjoy!

Fall Vegetable and Quinoa Hash with Poached Eggs

1 cup uncooked quinoa
1 small pie pumpkin, peeled and cut into 1/2 inch cubes
2 small or 1 medium turnip (larger turnips tend to be woodier, so look for small ones), peeled and cut into 1/2 inch cubes
2 beets, peeled and cut into 1/2 inch cubes (rinse and reserve beet greens)
2 Tbs olive oil
salt and pepper
1 (additional) Tbs olive oil
2 leeks (white and pale green parts only), halved lengthwise and cut into 1/4 inch half-moons, then rinsed well
3/4 tsp fresh thyme, chopped (or 1/4 tsp dried)
1 Tbs white vinegar
4 large eggs

Bring 2 cups of water to a boil.  Stir in quinoa, cover, reduce heat and cook for 12 minutes, or until the water has been absorbed.  When cooked, fluff with fork and set aside.

Meanwhile, coat the turnips, pumpkin, and beets with the 2 Tbs olive oil.  Spread out on two baking sheets and season with salt and pepper.  Roast in the oven for about 30-40 minutes, stirring the vegetables and rotating the pans halfway, or until all the vegetables are tender.  [Note: I noticed that the beets took longer to cook, so you could put the beets on a separate sheet from the pumpkin and turnips, so that they could stay in the oven a little longer, if needed.  I simply cooked mine longer.  The pumpkin was over-soft, but it tasted great, anyway!]

While the vegetables are roasting, thinly slice the reserved beet greens.  Heat the other 1 Tbs oil in a large skillet over medium heat.  Add the beet greens and the leeks and season with about 1/4 tsp salt and 1/4 tsp pepper.  Cook until tender, approximately 8-10 minutes.  Stir in the cooked quinoa, the thyme, and the roasted vegetables.  Cook 2 minutes or until all ingredients are warm.  Turn the burner off, but leave the skillet on the burner to keep warm while you cook the eggs.

In a large saucepan, heat a couple inches of water until almost boiling. [If you don't know where almost boiling is on your stovetop, just bring the water to a boil and then reduce the heat until it stops.]  Add the vinegar to the water.  Crack an egg into a small bowl or teacup.  Lower the bowl until it is slightly in the water and slide the egg, very gently, into the water.  Use a spoon  to push the whites back toward the yolk if the the egg separates too much.  Repeat with the rest of the eggs.  Cook for about 3 minutes, until the whites are cooked, but the yolk is still runny.  Remove the eggs from the water with a slotted spoon.  Divide the vegetable mixture onto 4 plates and and top each with a poached egg!

*Though I changed this recipe significantly, it was originally a Martha Stewart recipe on wholeliving.com




Thursday, December 13, 2012

Broiled Broccoli and Chickpeas Over Pasta

Regular broccoli, substitute for broccoli rabe, made for a tamer, but still delightfully flavorful, meal.
 
Broccoli, broccolini, and broccoli rabe, though similar in appearance, are very different vegetables.  They are not even in the same family, believe it or not!  But, when my local stores did not have one single bunch of broccoli rabe, and only a few pitifully brown bunches of broccolini, I very reluctantly decided to use regular broccoli in my recipe.  I was a little afraid that the dish would end up being bland, as broccoli rabe is a pungently flavorful member of the turnip family, while regular broccoli is a member of the much tamer cauliflower family.  However, much to my surprise, the dish ended up being delightful....though I have every intention of trying it, again, with the first broccoli rabe I find!
 
Broiled Broccoli and Chickpeas Over Pasta
(The recipe is the same for broccoli rabe.  Simply substitute a bunch or two of broccoli rabe for the head of broccoli.)
 
1 package of pasta, any type
1 large head of broccoli, washed and cut into 1/4 inch slices
1 15oz. can of chickpeas, drained
2 cloves (or more) of garlic, thinly sliced
3 Tbs olive oil, plus more for drizzling
Salt
1 cup ricotta
Crushed red pepper flakes
2 Tbs lemon juice
 
Prepare pasta according to package directions.
 
Meanwhile, heat broiler on high.  Toss the broccoli, chickpeas, and garlic with the olive oil.  Spread mixture on two baking sheets and season with salt.  [Broil in two batches, if both baking sheets won't fit in the oven at the same time]  Broil for approximately 5 minutes, or until broccoli begins to brown. Flip the broccoli over and broil for another 5 minutes, or until the broccoli is slightly browned on both sides.
 
Serve the broccoli mixture over the pasta.  Top with the ricotta, a drizzle of olive oil, lemon juice and a sprinkle of red pepper flakes.
 
*This recipe is adapted from a recipe on wholeliving.com