Category Archives: Dinner Menu: Cena

Squash Pancakes

This fall I have been cooking my way through Elin England’s Book, Eating Close to Home. Every recipe I have tried has turned out well and it just makes me want to continue to try all the recipes in the book. Lately I am trying to be creative about getting vegetables into my son’s diet without him even knowing. These squash pancakes were a hit last night, I was even surprised at how good they were!

I adapted the recipe to be gluten free by using sorghum flour and  1/2 tsp. xanthan gum. I also added 1/2 cup more squash, but they still turned out great. I don’t want to post the recipe, since it is in her her book. I highly recommend purchasing a copy for your library.

 

 

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Filed under Dinner Menu: Cena, Lunch Menu: Almuerzo

Potato Quiche Crust

I have neglected to post for the past few months. My active toddler requires all my attention and by the time I have a chance to sit down to write my eyes are too heavy. As the holidays approach and all the tempting foods make their way into my home, I am determined to be healthy and keep good foods in the fridge (and freezer). I am hooked on making a leftover vegetable quiche each week when I clean out my crisper drawer. I put small portions in the freezer for when I am in a hurry and need a fast meal.

I have been buying spelt crusts up until now. But I have been searching for an alternative crust that doesn’t use refined flour. Ruth Yaron, author of Super Baby Food, has an excellent and simple recipe for a gluten free crust that is innovative and different.

Shopping Cart:

  • Potatoes
  • 1 Tbs. oil
  • Pie pan

All you do is grate the potatoes until you have 3 cups of shredded potato. (I actually mixed in one sweet potato and got a nice orange color.) Then mix it with the oil and press it into the pie pan. Bake it without the filling first for 15 min. at 425 until it is golden brown. Add the quiche filling and bake until quiche is done. She suggests reducing the amount of eggs in your quiche recipe by 3 since the crust is thicker than a traditional crust.

 

 

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Broccoli with Spinach and Cashew Pesto

We have been eating a lot of salad for dinner lately, and frankly tonight I was not in the mood for another one. Yet, I wanted to use some of the veggies from the farmers market. I also have been trying to come up with ways to sneak vegetables into my son’s dinner, especially greens. With some experimentation with his baby food blender, I came up with this fresh stir-fry. It was crunchy and worth writing down so I remember it for another day. I might make it again and serve it cold as a side dish for lunch.

Shopping Cart:

  • 1/2 head of broccoli
  • 2 cups loosely packed spinach
  • 1 cup of cashews
  • 2 Tbs. sesame oil
  • 1 block of firm tofu
  • coconut oil
Heat the coconut oil and fry the tofu until golden brown on all sides. Do this slowly as to not burn the tofu and prepare the veggies while this is frying. Wash the spinach and put it into a food processor with the sesame oil and 1/2 cup of the cashews. Blend until it  resembles a pesto-like consistency and set aside.
Prepare the broccoli for the stir fry and set the tofu aside while you stir fry the broccoli and other 1/2 cup of cashews (in the same pan to save dishes!). Add the basil pesto to the broccoli and finally add the fried tofu to the mix. Add salt to season and serve hot or cold!

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Concha’s Chuchitos

The name of this is a bit of a tongue twister I know, but these tamale-like treats are a Guatemalan tradition around the holidays that are well worth the work. (I just now am getting around to posting about them.) I have now made them 3 years in a row and feel confident enough to post this family recipe. Concepcion, or Concha for short, was my husband’s grandmother, an Italian woman married to a Guatemalan. She taught my mother-in-law how to make these and she recently passed the recipe on to me. We ate them this year on Christmas eve with black beans and hot chocolate! These can be made ahead of time and re-heated for an event, or even frozen.

Shopping Cart:

  • 1 package of Corn Husks (about 20)
  • Masa Harina (found in Mexican food stores)
  • 2 cups of Oaxacan Cheese (or Jack if you can’t find it)
  • 2/3 cup of black olives
  • 2 onions
  • 8 cloves of garlic
  • 2 Tbs. dried oregano
  • 2 tsp. olive oil
  • 3/4 tsp cayenne
  • pinch of salt
  • 2 tsp. cumin
  • 1 can drained whole kernel corn
  • 2 4oz cans of green chilis

Soak the corn husks in water for 2 hours. Enlist help if you can to rinse off the husks with water and clean them off. Grate the cheese or dice it into tiny cubes and set aside.  Make the masa harina according to the directions on the package for 16 tamales. Add all the ingredients to the masa mixture and mix. Roll the dough into little balls that fit into your fist.

Put the ball onto the smooth side of the corn husk near the upper half. Fold them up and tie with extra corn husk strands. Tie a strand onto the pot for good luck and then steam for 1.5 hours!! Open and serve with green salsa and black beans.

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#19: Butter Leaf Tuna Wrap

When the cupboards are a little empty and we are craving something fresh and light, this has been a popular dinner for us in the winter months. All you need is:

  • tuna fish
  • salt and pepper
  • olive oil
  • pickles or relish
  • red onion
  • shredded carrot (sometimes I leave this out)
  • butter leaf lettuce

Mix the tuna fish with olive oil, salt, pepper, relish or diced pickles and chopped red onion. Wash the lettuce and pick the largest leaves of the head of lettuce to use as your “tortilla”. Scoop the tuna salad onto the center of the lettuce leaf. Roll up the leaf in the same direction as the vein of the leaf and tuck in the edges. Add a toothpick if you like and enjoy!

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Celery Cashew Soup

I started cooking today and made this soup ahead of time to put it in the freezer for Thursday. (Picture will come on Thursday). I ended up making a lot of changes to the original recipe I found in the cookbook. It was really easy and got the thumbs up from my husband!

Shopping Cart:

  • 2 bunches of celery (about 5 cups of cut up celery)
  • 3/4 cup of cashews
  • 1 Tbs. butter
  • 2 small potatoes
  • 3 cups of water
  • 1 cup of vegetable stock
  • 1 1/2 cups of brown rice
  • 1 cup of soy milk
  • salt and pepper to taste

Cut up the celery and saute it with a tablespoon of butter and the cashews until the nuts are browned. Add in the potato, water & vegetable stock and simmer for 25 minutes. Take off the heat and add the soy milk before mixing the soup in the blender. After the soup is mixed, add in the brown rice, salt and pepper. Enjoy!

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My First Thanksgiving Menu 2010

I have never had the opportunity to make my own Thanksgiving Dinner. I have always been lucky enough to either be at the farm or at home where I am only asked to bring a dessert or side dish. This year we are going to celebrate for the first time as a family unit, and I am excited for the challenge of coming up with a gluten-free and vegetarian dinner. Here is my plan:

Celery and Cashew Soup p. 39

Chestnut Roast p.148

Cranberry Sauce

Mom’s Sweet Potato Casserole

Monica’s Dinner Rolls

Tofu Cream Pie p.107

I am excited to start working on the meal this week! I am using one of my favorite cookbooks, The Yoga Cookbook: Vegetarian Food For Body and Mind; Recipes from the Sivananda Yoga Vedanta Centers. I may adapt some of the recipes, but I listed the page numbers for reference.

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