Saturday, June 28, 2008

One salad two ways

No, no. Two salads with one dressing. That's better.

Cilantro Lime Salad:
2 c. frozen soybeans (edamame)
15 oz. can kidney beans, drained and rinsed
15 oz. can garbanzo beans, drained and rinsed
1/2 c. thinly sliced red onion
1/2 c. chopped fresh cilantro
1/4 c. olive oil
1 tsp. lime zest
1/4 c. lime juice

Prepare soybeans according to package. Drain. In a large bowl combine beans, onion, and cilantro. Whisk together all other ingredients, adding up to 1/2 tsp. salt to taste. Pour over bean mixture and toss to coat. Refrigerate covered. Serve cold.

Version two: Replace soybeans, kidney and garbanzo beans with a can each of drained kernel corn, black beans and a chopped tomato or avacado. Also very good. We choose the first recipe while on phase 1 (South Beach Diet) and the second after we have given up.

Tuesday, June 17, 2008

Standard Breakfast Procedure

Here is the story: I had a phase. A Cracklin' Oat Bran phase. I ate it every day for breakfast and then one day, it was not on sale anymore and I couldn't justify $4 a box. So, I wrote down the ingredient list from the back of the box and googled it on the internet. Like this: "Oats, oat bran, brown sugar, cinnamon, nutmeg, almonds, coconut, recipe". Yes, it was a shot in the dark. Something similar to this recipe popped up. I have improved it several times and my kids beg for it in the mornings, so I have no complaints.

Granola for Me!

7 c. rolled oats
1 c. wheat germ
1 c. wheat or oat bran
1/2 c. brown sugar
1/2 c. vegetable oil
1.2 c. honey
1/2 c. water
1 T. vanilla
1 t. each cinnamon, nutmeg, salt
1 c. each sliced almonds, coconut

Preheat oven to 275. Stir up oats, wheat germ and bran. Mix sugar, oil, honey, water, vanilla and spices and pour over. Mix well. Spread onto 2 cookie sheets and bake 45 min. stirring every 15 min. Add almonds and coconut and bake 15 min. more. Let cool. Makes about 13 c. (gallon ziploc)Tips: I forgot it once (after mixing, before baking) and let it "soak" for about 3 hours. It turned out much crunchier than usual and now I soak for a standard 1 hour before baking. You can food-process the rolled oats a little, and the almonds and coconut too. The texture turns out like grape nuts. Eat with milk or yogurt. If you want it more clumpy, before the last baking, with the nuts and coconut, add 2-3 T. honey mixed with the same amount of water. Gives it a nice shiny look. You could also add other things like dates, pecan, craisins, raisins, whatever you like.

Wednesday, June 4, 2008

Cashew Chicken

I was recently inspired to have a Chinese night for dinner. Okay, so Husband has been begging for a long time. Anyway, I got this recipe so long ago and never tried it because back then I thought I was too poor to afford cashews. Too bad, this one could have saved many a dinner from being Teriyaki again. It is super good and mostly easy/healthy. No MSG, plenty of flavor. So have yourself a night at the Golden Tree (our local chinese) and enjoy! This is also a freezer recipe.

Cashew Chicken:
1/2 c. ketchup
2 T. soy sauce
1/2 t. salt
1 T. worcestershire sauce
3 T. sugar
1 1/2 t. sesame oil
1/4 t. cayenne pepper
1/2 c. chicken broth

2 T. cornstarch
1/2 t. sugar
1/2 t. salt
3 whole chicken breasts (as in 6 halves) cut to bite size pieces
1/4 c. cooking oil (peanut works good)
2 T. grated or minced gingerroot
1 T. minced garlic
1 onion, chopped

1 can water chestnuts, drained and chopped a bit
1 can bamboo shoots, drained and sliced

1 1/2 c. cashews

Combine ketchup, soy sauce, salt, worcestershire, sugar, sesame oil, cayenne, and broth in a bowl. In another bowl, combine cornstarch, sugar and salt and toss chicken pieces in this. Heat cooking oil in a wok or frying pan to a high heat and add chicken mixture, ginger, garlic and onion. When chicken is cooked through, add chestnuts and bamboo shoots, and ketchup mixture and cook until it comes to a boil. Cool, bag and freeze. Freeze cashews separately. Thaw in fridge overnight, heat on medium until boiling and add cashews. Serve on rice.