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kittylyda
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« Reply #90 on: May 09, 2008, 11:47:28 AM » |
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I like both kidney beans and/or garbanzo beans in salads. Mixed greens w/veggies and beans for protein, yum!
Also, with garbanzo beans you can always make hummus. I can post a recipe if you don't have one.
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JustMe
Global Moderator
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Posts: 4892
Herdin' Cats and 2 GSDs
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« Reply #91 on: May 14, 2008, 04:44:25 AM » |
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Also, with garbanzo beans you can always make hummus. I can post a recipe if you don't have one.
Yes, I would appreciate that when you get a chance. Thanks. |
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Never forget our cats and dogs and the Pet Food Recalls of 2007; the reason most of us are here!
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kittylyda
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« Reply #92 on: May 14, 2008, 05:18:16 AM » |
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There are many variations of Hummus, but this is the basic recipe I start with:
3 cloves garlic
2 15 oz cans of garbanzo beans
Juice of 1 1/2 lemons (about a 1/4 cup)
1/4 cup plus 1TBLS of tahini
(for those that don't know, tahini is a sauce/liquid made from sesame seeds. It's sold in health food stores either in a jar or by bulk)
water or reserved bean liquid from the can to desired consistency
Basically, if you have a food processor you can just throw this stuff in. It can also be done with a blender, just takes a bit longer and you may have to stop blending every now and again and stir with a spoon. Sometimes I use a garlic press and press the cloves into the food processor, sometimes not. You will probably want to do that if you are using a blender. Everything in Hummus is pretty much to taste so you can adjust the lemon and garlic to what suits you. Some people pour a bit of olive oil on top right before serving. You can also add it in while blending if you like an olive oily taste. You can play with spices and flavors. Lots of folks like to serve with paprika sprinkled on top. Adding fresh dill during the blending is one of my personal favorites. You can also make it spicy with red pepper.
I serve with either pita bread or crackers and cucumber slices, tomato wedges, carrot sticks. Whatever you like.
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Poco
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« Reply #93 on: May 14, 2008, 01:26:21 PM » |
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I love hummus! They sell an organic brand fresh in dairy cases here and it has no preservatives so it's good when you want fast food.
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Arlo
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« Reply #94 on: May 14, 2008, 01:30:10 PM » |
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Hummus tastes fine with the tahini left out. Sesame can be a serious allergen for some people.
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trudy1
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« Reply #95 on: June 11, 2008, 11:48:24 AM » |
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Does anyone have any receipes with macaroni, spegetti, cheese, anything like that, but without meat? something simple but good.
thanks.
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catbird
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« Reply #96 on: June 12, 2008, 05:57:18 PM » |
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Trudy, here's an easy recipe you might like. It is filling and good with a green salad for a meal The leftovers are good, too!
Baked Tomato Pasta
1 pound pasta (macaroni, ziti, shells, or similar pasta)
2 (15 or 16 oz) cans diced tomatoes
1 can (15 or 16 oz) tomato sauce
1 teaspoon chopped fresh garlic, or 1/2 teaspoon garlic powder (more if you like garlic)
fresh or dried Italian herbs, such as basil and oregano, to taste
salt and pepper to taste.
4 oz. shredded mozzarella cheese
2 Tablespoons grated Parmesan cheese
Cook the pasta in boiling water according to package directions until just tender; drain.
Combine the tomatoes, sauce, garlic, herbs, salt, and pepper in a large bowl. Stir to combine. Add the cooked pasta and mozzarella cheese and stir until well mixed. Put this mixture in a greased or oiled 13” by 9” baking pan. Top with the Parmesan cheese. Bake at 375 degrees for about 30 minutes, or until all the cheese is melted and the tomato sauce looks bubbly.
You can add cooked mushrooms, onion, zucchini, eggplant, spinach, or any combination to the macaroni mix before baking.
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trudy1
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« Reply #97 on: June 12, 2008, 06:58:14 PM » |
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Catbird, Yes, that's what i'm looking for. thanks, i'll be cooking that for sure.
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kittylyda
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« Reply #98 on: June 13, 2008, 07:41:09 AM » |
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Trudy, sorry it took me so long to post this. I kept meaning to. I thought I would post a noodle recipe that requires no tomato sauce since everyone is scared of tomatoes right now.
Broccoli Cheesy Noodle Casserole
2 stalks broccoli (use stems & flowers, shave tough outer skin and slice thin)
1 lb. fresh mushrooms
1 large onion
Chop or slice all of the above and saute in butter until tender
salt and pepper lightly, remove from heat and toss with a 1/4 cup of dry white wine
Beat 3 eggs in a very large bowl, whisk in 3 cups ricotta or cottage cheese (or a combo) and 1 cup of sour cream. (plain yogurt also works instaed of the sour cream if you wanted a lower fat alternative)
Boils 3 cups wide flat egg noodles in salted water until slightly underdone. Drain and Butter.
Mix sauteed vegetables into the cheese mixture. Add the noodles and 1/4 cup bread crumbs.
Spread into a buttered 9x13 baking pan. Top with more bread crumbs and 1 cup grated sharp cheddar cheese.
Bake at 350 covered for 30 minutes and then uncovered for 15 minutes more
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trudy1
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« Reply #99 on: June 13, 2008, 07:53:28 AM » |
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Yes, that's what i'm looking for too. thank you so much. I will now what to get when grocery time comes.
I don't like muchrooms, is there any substitution, or just go without?
Thanks, and keep um coming.
I'm so happy i will have something i like without the meat.
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kittylyda
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« Reply #100 on: June 13, 2008, 09:03:45 AM » |
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Yes, that's what i'm looking for too. thank you so much. I will now what to get when grocery time comes.
I don't like muchrooms, is there any substitution, or just go without?
Thanks, and keep um coming.
I'm so happy i will have something i like without the meat.
Trudy, I have used zucchini or carrots instead of mushrooms before and either work fine. I'm sure you could pretty much put any veggie in there that you liked and it would work out. |
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carolo
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« Reply #102 on: August 17, 2008, 08:28:33 PM » |
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You can use this as a slight variation on catbird's "Baked Tomato Pasta" or use when making pasta sauce for your favorite kind/shape of pasta. Take broccoli and cauliflower and carrots, trimming stems off, puree these three veggies together and add to your favorite pasta sauce. You'll add veggies and the sauce will overpower the veggies if you are trying to get more veggies into your kids. I would not do this w/ adults unless you know them well enough to know they tolerate what you are adding!
(edited because it occured to me that carrots are sometimes added as grated carrots to pasta sauce, so why not puree them as well if kids catch on that grated carrots are in the sauce instead of meat! originally I had suggested only the first two vegetables for puree) obviously 1+1=2 but 1+1+1=3 veggies, lol.)
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« Last Edit: August 18, 2008, 12:42:41 AM by carolo »
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kittylyda
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« Reply #103 on: September 10, 2008, 06:55:16 AM » |
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I saw this on Yahoo today and thought about requests in this thread for chickpea recipes. This is a recipe for a slow-cooker, but I bet this could also be done on the stovetop if everything was sauteed well first. Also, I'm sure this could be made quicker and easier by using canned beans if available.
Squash, Chickpea and Red Lentil Stew
Ingredients:
1. 3/4 cup dried chickpeas
2. 2 1/4 pounds kabocha (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes
3. 2 large carrots, peeled and cut into 1/2-inch pieces
4. 1 large onion, chopped
5. 1 cup red lentils
6. 4 cups vegetable broth
7. 2 tablespoons tomato paste
8. 1 tablespoon minced peeled fresh ginger
9. 1 1/2 teaspoons ground cumin
10. 1 teaspoon salt
11. 1/4 teaspoon saffron (see Note)
12. 1/4 teaspoon freshly ground pepper
13. 1/4 cup lime juice
14. 1/2 cup chopped roasted unsalted peanuts
15. 1/4 cup packed fresh cilantro leaves, chopped
Instructions:
Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
Stir in lime juice. Serve sprinkled with peanuts and cilantro.
Yield: 8 servings
Still Hungry? This aromatic vegetarian main course can be served over brown rice or steamed spinach.
Ingredient Note:
Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds. Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.
Make Ahead Tip
Cover and refrigerate for up to 3 days or freeze for up to 1 month.
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JJ
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« Reply #104 on: September 10, 2008, 10:09:57 PM » |
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Don that is reasonable for one person for 20 days to have to survive on. Is there only the vegetarian or are there more choices too?
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'Life isn't about how to survive the storm,
But how to dance in the rain.'
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