Yummm! Satisfying Soups: Kale and Roasted Vegetable Soup Recipe

I'm back with another satisfying soup recipe that is sure to stick to your ribs and warm your spirits. If you have a soup recipe you'd like to contribute, be sure to drop me a line!

Kale and Roasted Vegetable Soup

Recipe Courtesy of SimplyRecipes.com

Ingredients

3 medium carrots, peeled and quartered lenthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth*
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
* If cooking gluten-free, use gluten-free broth.


Directions

1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally  about 45 minutes.

2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead.

Yummm! Awesome Arugula is AWESOME!!!

Arugula... How do I love thee? Let me count the ways:

1) You contain about eight times the calcium, fives times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce, which is really a nice way of saying you KICK iceberg lettuce's tuchus!!!
2) You are also an excellent source of vitamin K, which helps the body absorb calcium, protects against Alzheimer’s disease, and helps maintain cardiovascular and bone health. And seriously, when is that EVER NOT a good thing?!?
3) You are chock full of a myriad of phytonutrients, which protects our bodies from harm. Your health-inspiring phytochemicals cleanse the body of toxins and free radicals, helping keep communication between cells crystal clear.
4) You taste awesome... nuff said!!

Before my neighborhood of Bed-Stuy became gentrified, the only place I could manage to get my hands on some Arugula was a few "make your own" salad bars in Manhattan. So for that reason, I'd like to thank my new neighbors! LOL

Here are a few recipes I've scouted on the internet, all featuring arugula, that will be sure to spice up your meal plans for the week!!

Potato Arugula Salad

Recipe Courtesy of Yummly.com

Ingredients:

1 1/2 lbs red potato (cubed)
3 tbsps white vinegar
2 cloves minced garlic (optional)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 bunch arugula (- rinsed dried and torn)

Directions:
1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
2 Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
3 Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Pasta with Arugula and Tomatoes

Recipe Courtesy of SeriousEats.com

Ingredients:

1 pound pasta
3 cups cherry tomatoes (about 1 pound), rinsed
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1/2 pound arugula
1/2 cup Pecorino Romano
salt

Directions:

1. Chop the tomatoes up into half-inch pieces. Pour the olive oil into a large skillet over medium high heat. Add the garlic and red pepper flakes. Cook until fragrant, about one minute. Add the chopped tomatoes. Cook until the tomatoes until they have softened, about five minutes.

2. Meanwhile, bring a large pot of water to boil. Sprinkle in a few tablespoons of salt. When boiling, add the pasta and cook according to the direction on the box. With about six minutes left in the time, add the arugula to the pot. Reserve half a cup of pasta water, and drain the pasta and arugula.

3. Turn the skillet with the tomatoes back to medium high, and then toss in the pasta and arugula. Stir together, and cook for a minute or so, adding some of the reserved pasta water if it is too dry. Season with extra salt and freshly grated cheese.


Rosemary Chicken with Arugula and White Beans

Recipe Courtesy of RealSimple.com

Ingredients:

2 tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, chopped
5 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
2 teaspoons Dijon mustard
1 15.5-ounce can cannellini beans, rinsed
4 cups baby arugula (about 3 ounces)
1/4 small red onion, thinly sliced

Directions:

In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.
Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.

Yummm!! Falafel Frenzy!!

I have been freakishly obsessing about falafels lately. It's one of those foods that when I was working, there was always a falafel wagon nearby that I would pass by with a hearty, "Meh!". Now that I'm unemployed, in Brooklyn, and with no wagon to be found... it's all that I can think about! Such is life, huh?!?

I'm very much of a "D-I-Y" kinda gal, so I thought that I would look up a falafel recipe online to see if it could be done simply. And because I'm the kind of chick that likes to share good things, I am sharing the recipe with you all.

Falafels

Recipe courtesy of Tyler Florence, Food Network

Ingredients
2 cups dried chickpeas, picked through and rinsed
1 teaspoon baking powder
1 small onion, coarsely chopped
6 garlic cloves, smashed
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1/4 teaspoon red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
1 handful fresh cilantro, leaves coarsely chopped
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
8 warm pita bread, store bought or homemade recipe follows
Tahini Sauce, recipe follows
Shredded lettuce, sliced tomatoes, chopped cucumbers

Directions

Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.

Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

Tahini Sauce:

1/2 cup tahini (sesame seed paste)
1/2 cup plain yogurt or water
1 lemon, juiced
2 garlic cloves, chopped
Pinch salt
Pinch paprika

Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.

Yield: about 1 cup

Yummm! I-tal ("Is Vital") Stew Peas

After a terrific time last week in Trinidad and Tobago, I am super excited to head on over to Jamaica!!!!!



Our recipe this week is for I-tal Stew Peas, a dish that is DELICIOUS and so good for you!!! Ital or I-tal (pronounced "eye'-tall") is food often celebrated by those in the Rastafari movement.

The word "I-tal" derives from the English word "vital", with the initial syllable replaced by i. This is done to many words in the Rastafari vocabulary to signify the unity of the speaker with all of nature.

I-tal ("Is Vital") Stew Peas

Recipe Courtesy of Jamaicans.com

Ingredients:

2 cups red peas (kidney beans)
2 whole scotch bonnet peppers (if you like it hot cut the pepper up)
¼ cup water
2 cups coconut milk
bay leaves
10 pimento grains (allspice)
cloves garlic (1 crushed and 3 whole)
3 chopped scallions
1 small onion chopped
3 sprigs of thyme
½ teaspoon black pepper
1 teaspoon natural sea salt (sold in stores)
2 potatoes (Irish), cubed
1 sweet potato, cubed
3 carrots, sliced
Veggie spinners/dumplings (See Recipe Below)

Directions:

Soak the peas in water for a least 10-12 hours in the pot
Place coconut milk, bay leaves, scallion, pimento grain, whole garlic and whole pepper in the pot.
Slowly boil and simmer for 1 ½ hours or until the peas are tender.
Season by adding the onions, crushed garlic and thyme.
Add carrots, spinners and potatoes
Let simmer for 30 minutes
Remove the scallions, bay leaves and hot pepper before serving.
Serve hot with white rice.

Veggie Spinners

Ingredients:

1 cup wheat flour
Enough water to bind

Directions:

Place flour in a medium bowl.
Work mixture with hands while adding enough water to bind, making a stiff dough.
Roll into 1 inch long pieces, drop into boiling stew peas or soup.
Boil until they float or add them during the last 20mins of the cooking process.

If you have a Caribbean recipe you'd love to share, be sure to email me!

Yummm! Scintillating, Scrumptious Salads!!!

A couple of weeks ago, Chris and I had a ridiculously amazing side salad from The Spot in Brooklyn. On paper, it sounds completely bland and boring (we forgot to pick salad dressings): spinach tossed in light lemon juice and olive oil. But the taste was EXTRAORDINARY.... so much so, that I actually put down my cajun fries in favor of the salad (And some of y'all know I loves my cajun fries!). After eating that, I've been on a quest for green ever since. I have assembled a loverly listing of salads that are not too difficult to make at home, delicious, AND best of all.... super good for you!

Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts

Recipe Courtesy of Epicurious.com

Ingredients:

1 5-ounce container herb salad mix
1 cup coarsely chopped roasted red peppers from jar
1/2 cup walnut halves or pecan halves, toasted
1 10.5-ounce jar feta cheese in oil with herbs and spices
1 tablespoon red wine vinegar

Directions:

Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.

Grilled Chicken and Rice Salad

Recipe Courtesy of Fitness Magazine

Ingredients:

1 recipe Thyme Vinaigrette*
12 ounces skinless, boneless chicken breast halves or thighs
1 cup loose-pack frozen French-cut green beans
2 cups cooked brown rice and wild rice blend, chilled
1 14-ounce can artichoke hearts, drained and quartered
1 cup shredded red cabbage
1/2 cup shredded carrot
1 green onion, sliced
Lettuce leaves (optional)

Directions:

Prepare Thyme Vinaigrette*. Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve.

Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.) Cut chicken into bite-size strips.

Meanwhile, rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion. Pour the remaining vinaigrette over rice mixture; toss to gently coat.

If desired, arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken.

*Thyme Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons water; 1 tablespoon grated Parmesan cheese; 2 teaspoons snipped fresh thyme; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cover and shake well.

Green Goddess Salad

Recipe Courtesy of Eating Well

Ingredients:

1/2 avocado, peeled and pitted
3/4 cup nonfat buttermilk
2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
2 teaspoons tarragon vinegar, or white-wine vinegar
1 teaspoon anchovy paste, or minced anchovy fillet
8 cups bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
1/2 cucumber, sliced
1 cup cherry or grape tomatoes
1 cup canned chickpeas, rinsed
1 cup rinsed and chopped canned artichoke hearts
1/2 cup chopped celery

Directions:

Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.

Spinach Salad with Grilled Mediterranean Vegetables

Recipe courtesy Danny Boome, Food Network

Ingredients:

1 small orange bell pepper, seeded and quartered
2 large Portobello mushroom caps, stemmed, sliced
1 small summer squash, cut on bias
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1/4 cup olive oil, plus more to taste
Salt and freshly ground black pepper
1/2 cup feta cheese, diced
1/4 cup kalamata olives, pitted
3 cups baby spinach
1 cup packed basil leaves

Directions:

Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.

Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

Yummm!!! Sizzling Grilled Salmon Dishes for Summer Eatin'

Every June marks a ritual I've participated in for the past few years... As the weather gets warmer, I stop eating chicken and beef and eat a diet that consists mainly of vegetables, fruit, and grains (I also eat fish and seafood on occasion). I don't set a specific time frame, so I usually go for at least a month and at most three (through the end of the summer). Once I went as far as 10 months (It ended the moment they opened a Popeye's around the corner from me!)LMAO

I find that it's a great way for me to accelerate weight loss and it always makes me feel great!! I would be vegetarian 100% of the time, but I love jerk chicken and a nicely done burger like nobody's business!) LOL

Salmon has to be hands-down my favorite fish. It tastes fantastic, you can cook it various ways and it's very good for you. It is a very good source of easy digestible proteins (amino acids), fatty acids like Omega-3 Fatty acids in form of Triglyceride, vitamins like vitamin-D, vitamin-A and some members of vitamin-B family and minerals like Selenium, Zinc, Phosphorus, Calcium and Iron.

The health benefits of eating salmon include the following:

Muscles, Tissues, Enzymes, Hormones etc.: Proteins or amino acids are essential components of our cells, tissues, enzymes, hormones and every other body part. The proteins from salmon (and most other fishes) are easy digestible and easily absorbed into the body. They do neither have any adverse side effects nor contain carcinogenic compounds, like other meats do. Salmons are also source of good fat (omega-3 fatty acids) which also plays a vital role in keeping you healthy. Salmon is also rich in some of the very essential minerals like iron, calcium, selenium and phosphorus and vitamins like A, B and D. Selenium, which is very necessary for building up of tissues, hair, nails etc., is best obtained from animal proteins and among which, salmon is one of the best.

Cardio-Vascular Health: While the Omega-3 Fatty Acids help reduce cholesterol, maintain flexibility of arteries and veins and strengthen cardiac muscles, the essential amino acids repair damages to the cardio-vascular tissues. They help reduce the blood pressure too, as they lower cholesterol level and prevent hardening of walls of arteries and veins, thereby considerably reducing the chances of heart attack.

Metabolism: The Omega-3 fatty acids, vitamin-D and selenium, together help increase influence of insulin, thereby facilitating absorption of sugar and consequent lowering of blood sugar level.

Eye Care: Again, the Omega-3 fatty acids and amino acids help prevent macular degeneration, dryness, loss of vision and fatigue of eyes. It is a proven fact that people who eat fishes regularly or more than others, have better vision than others, longer.

Brain & Nerves: The Omega-3 fatty acids increase efficiency of the brain, improves memory and keep it wide awake during long working hours. In company with the amino acids, vitamin-A & D and selenium, these fatty acids protect nervous system from damages from aging, act as anti depressant, relaxes the brain and are also helpful in treating Alzheimer’s and Parkinson’s disease. Perhaps that is why the fish eaters are supposed to be more intelligent than the meat eaters.

Other Benefits: Omega-3 fatty acids reduce inflammation of the arteries and digestive system, reduce chances of cancer of colon, prostrate and kidneys etc., improve skin texture, add shining to eyes, skin, hair and nails and help in the growth of beneficial bacteria in the colon. The fatter the salmon, the more nutritious and healthy it is. It is a good protein supplement of older or sick people too, being easy digestible. In some parts of the world, it is cheaper than other sources of animal proteins such as meat, poultry etc.

I've scoured the web for some recipes I plan on incorporating into my diet this month! Enjoy!!

Moroccan Grilled Salmon

Courtesy Food Network Magazine

Ingredients
1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Directions
Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Grilled Rosemary Salmon

Courtesy of Cooks.com

2 salmon fillets (3/4 lb. each)
1/2 c. orange juice
1/2 c. oil
Dried Paste
2-3 tbsp. fresh rosemary

DRIED PASTE:
1/2 tsp. rosemary
3 cloves garlic, crushed
1 1/2 tsp. salt

Prepare dried paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.
When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)

Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don't overcook, will dry out or burn.

Fresh salmon is best. To obtain 3/4 pound fillets, ask your fishmonger to prepare them for you.

(Just Like) Applebee's Honey Grilled Salmon

Courtesy of Recipezaar

Ingredients
HONEY PEPPER SAUCE
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8 ounce) salmon fillets (without skin)

Directions

1Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
2Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
3Watch the sauce closely to be sure it doesn't bubble over.
4Preheat barbecue grill to medium heat.
5Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
6Grill the salmon for 4 to 7 minutes per side or until done.
7Serve salmon with a small cup of the honey pepper sauce on the side.

Asian Grilled Salmon

Courtesy of The Barefoot Contessa

Directions
1 side fresh salmon, boned but skin on (about 3 pounds)

Ingredients
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Go On, Grill-Happy People!!!

Yummm! A Birthday Dinner for Malcolm X

Today would have been the 85th birthday of El-Hajj Malik El-Shabazz, the man most of the world knows as Malcolm X. The feast I have planned (in my mind) to celebrate is one I think Brother Malcolm would approve of! Enjoy!!

Baked Eggplant

(Recipe Courtesy of Sister Clara Muhammad)

1 medium eggplant Boiling water
1 1/2 tablespoon salt
1/4 cup salad oil or olive oil
1 onion chopped
1 medium green pepper cut in
1/4-inch cubes
1 tomato skinned and chopped
1/2 teaspoon dried basil or I teaspoon fresh chopped
1/2 teaspoon dried oregano or
1 teaspoon fresh chopped
1/8 teaspoon pepper
1/2 Cup bread or corn flakes crumbs
2 tablespoons butter

1. Wash eggplant and cover with boiling water. Add I tablespoon of the salt and boil 20 minutes. Turn it several times to cook evenly, since it will ride on the top of the water. Drain and rinse in cold water.

2. Peel the eggplant and cut in 1/4-inch cubes.

3. Heat the oil in a skillet and lightly saute the onion. Stir in the eggplant, green pepper, tomato, basil, oregano, remaining V2 tablespoon salt, and pepper.

4. Place in a greased medium casserole, cover with crumbs, and dot with butter.

5. Bake in a 350 degree oven about 30 minutes, or until well-browned.
Serves 4-5

Baked Fish

(Recipe Courtesy of Zawaj.com)

1 1/2 - 2 lbs. red snapper or any other firm white fish
1 box cherry tomatoes
about 1 cup pitted black olives or to taste
2 cloves garlic
1 onion, chopped
1/4 to 1/2 lb feta cheese, or to taste

Coat fish lightly with olive oil and lay in a shallow baking dish. Put in a 350F oven to bake. While fish is cooking, saute onion until translucent, add garlic, tomatoes, and olives and cook just until tomatoes collapse. Just before fish is done, top with crumbled feta and cook just until cheese softens/melts. Serve with vegetables of your choice.

Om Ali

(Recipe Courtesy of Epicureaders.com)

14 sheets fresh phyllo pastry or frozen, thawed (about 1/2 pound)
1/2 cup whole blanched almonds (about 3 ounces)
1/2 cup raisins
3 cups milk (do not use low-fat or nonfat)
1 cup sugar
2 tablespoons (1/4 stick) unsalted butter
1 cup whipping cream
2 teaspoons orange flower water
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped pistachios

Position racks in top and bottom thirds of oven and preheat to 500°F. Stack 7 pastry sheets on each of 2 large baking sheets. Bake until top pastry sheets are dry and crisp but not brown, about 45 seconds. Working quickly, transfer top pastry sheets to another large baking sheet and cool (pastry may break). Repeat baking and removing top sheets from each stack every 45 seconds. Reduce oven temperature to 350°F.

Arrange half of phyllo in bottom of 13 x 9 x 2-inch glass baking dish, breaking phyllo to fit into dish as necessary. Reserve 2 tablespoons almonds and 2 tablespoons raisins. Sprinkle remaining almonds and raisins over pastry. Cover with remaining pastry, breaking into pieces and pressing to fit into dish. Combine milk, sugar and butter in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Remove pan from heat. Mix in cream and orange flower water. Pour milk mixture over phyllo (phyllo will shrink as it absorbs milk mixture). Sprinkle with cinnamon, then pistachios and reserved almonds and raisins.

Bake until pudding puffs and center is set, about 45 minutes or less Serve hot.

Yummm! Really RAW Recipes!!

Once the weather gets warmer, the last thing I want to do is heat up the oven or stand over a hot stove! LOL

This year, I thought it would be healthy, yummy AND convenient to incorporate raw food recipes into my diet. I thought it would be difficult to find recipes that would excite the senses, boy was I wrong. I found a bunch of great recipes online and of course I'm going to share it with you....Enjoy!!!

Raw Jamacian Shish kabobs
Recipe Courtesy of VegWeb.com



Ingredients:

3/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon thyme
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon ground ginger (or fresh)
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1/2 habanero or jalepeno
1 clove garlic
1/4 chopped onion
1 tablespoon olive oil
1 tablespoon agave
1/2 tablespoon soy sauce
1 lemon wedge, squeezed
zucchini, broccoli, red peppers, baby portabellas, grape tomatoes, asparagus, you pick veggies
skewers

Directions:

1) Blend all of the ingredients except vegetables.

2) Marinate vegetables at least 20 min in this sauce.

3) Skewer the vegetables and place on dehydrator and dry for 2 hours to warm.

You can also skip the skewers, slice your veggies thin and serve with jicama rice! It's spicy!!!

Coconut Jicama Rice
Recipe Courtesy of The Raw Project



6 cups chopped jicama
1/2 cup shredded, dried coconut
1/2 pine nuts
2 tsp. salt
3 tbsp. agave nectar
2 tbsp. coconut vinegar

Chop jicama and coconut in a food processor to rice-like texture. Pour contents into a nut milk bag and squeeze liquid out. Retain the liquid to drink with meal or for smoothies, has a sweet, coconut flavor. Place the drained mixture into a large bowl and mix with the rest of the ingredients. Warm up for 30 minutes in the dehydrator is desired and enjoy. Makes 4-6 servings.

Stuffed Red Peppers



Recipe Courtesy of Raw Guru
Description

Ingredients

2 red bell peppers (cut into sections)

Filling
1 cup soaked sunflower seeds
1/2 pint cherry tomatoes
1 stick of celery
1/2 tsp. each of cayenne powder, paprika, basil, oregano, and garlic.
1/2 small onion (chopped)
2 tbs. lemon juice
1 tbs. olive oil
sea salt to taste

Methods/steps
How to: Put all the filling ingredients into a food processor and process till thick and smooth.

Assembly: spoon 2 tbs. of the filling into each pepper half and garnish with a parsley leaf.

Yummm! Vege-tastic Vegetarian Feast!

Usually, for several months out of the year (mostly in the summer) I stop eating red meat and chicken, focusing on a diet of predominantly vegetarian diet (though I do eat fish and seafood at this time!). This year I didn't do it, but it doesn't mean that I can't incorporate vegetarian meals into my carnivorous diet!

I found these recipes from a fantastic website VegWeb. Be sure to check them out for a ginormous listing of vegetarian goodies from around the world!

Here is a meal that I am really looking forward to recreating -

Baked Polenta with Ripen Tomato and Eggplant

Ingredients:

1.5 lbs to 2 lbs. fresh vine ripened whole tomatoes, roughly chopped
1 tablespoon Olive Oil
1 Bay Leaf
2 basil leaves
2 bunches pasley
1/2 yellow onion finely chopped
1 clove garlic minced.
Salt, pepper and sugar to taste
1 1/2 cups coarse corn meal
1 large eggplant, sliced 1/2 inch lengthwise and grilled, reserve
(Optional) vegan cheese substitute.
Fresh herbs: oregano, marjoram, basil, chopped for garnish

Directions:

Heat olive oil and add fresh tomatoes, bay leaf, basil, parsley onion
and garlic. Cook for 30 minutes till tender. Pass through food mill.
Return to saucepan and add vegan sugar to balance acidity. Season
with salt and pepper. Bring 4 1/2 cups of water to a boil and add 1
1/2 teaspoons of salt. Whisk in the cornmeal in a stream so that
there are no lumps. Use wooden spoon and stir till smooth. Let cool.
Take out of pan and slice into 1/2 inch x 3 inch long pcs. Preheat
oven to 400. Lightly grease a gratin dish, spread out 1 cup of tomato
sauce over the bottom. Arrange polenta, sliced eggplant and crumbled
cheese in loverlapping layers. Spoon remaining tomato sauce over
layers to create bands of red sauce, yellow polenta and cheese.
Crumble desired cheese over top and bake for 25 to 30 minutes. Slice.
Serve over wilted greens such as spinach. Bueno Appetito!!

Serves: 6-8

Preparation time: 45 min.

Cucumber Salad Extraordinaire

Ingredients:

4-5 medium cucumbers
1/2 tablespoon salt
2 tablespoon vegan sour cream or vegan yogurt
1 tablespoon chopped fresh chives
2 tablespoon chopped fresh dill
1 clove garlic, pressed (as a garlic lover, I usually ratchet that up to 3)
pepper to taste

Directions:

Peel cucumbers and slice into 1/4 inch rounds. Add salt, mix together
and set aside 1 hour. Rinse off salt and press out excess liquid.
Stir in remaining ingredients and chill at least 1 hour. Stir before
serving. Easy and heavenly!

Serves: 4

Preparation time: 2 hr, 15 min, including chilling time

Low-fat Gingerbread Pudding

Ingredients:

1/3 cup sugar (any kind, Sucanat works well)
3 tablespoons 807]cornstarch[/url]
pinch salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/8 teaspoon nutmeg
2 cup soy milk (or your preferred "milk")
1 1/4 tablespoons molasses

Directions:

In a saucepan, stir together sugar, cornstarch, salt and spices well.
Add 1/4 cup soy milk, and blend to make a thick goo.

Turn the burner on to medium, and add the remaining soy milk, stirring
constantly. Drizzle in the molasses while stirring constantly (I
always estimate the molasses, you can use less or more, to taste).
Cook this mixture until it thickens, making sure to stir constantly
(takes about 7 minutes).

Pour into serving dish(es) and cover. Place in the refrigerator until set.

Enjoy!

Feel free to change the spices to your liking. I made up this pudding
to try to make a new twist on an old favorite. I've always loved
banana pudding with gingersnaps, so I thought: "why not make a
gingersnap pudding with banana cookies?" The cookies I made sucked,
but the pudding was excellent. Spicy and cold and new-tasting. I've
never had a pudding outside traditional banana, chocolate and vanilla.
What a refreshing treat! It works well if you slice bananas into it
for garnish.

Serves: 2-4