Tuesday, June 21, 2011

The Case of Grilled Veggies

Grilled Veggies

2 zucchinis, thickly sliced on a diagonal
1 red pepper, cut in pieces
1 yellow pepper, cut in pieces
1 orange pepper, cut in pieces
2 tbsps olive oil
vegetable seasoning (Club House la Grille Vegetable Seasoning is nice)

In a large bowl, toss the veggies with the olive oil and vegetable seasoning to taste. Grill on a BBQ until marked on both sides and tender crisp. Serves 4.

Monday, June 13, 2011

#43 The Case of Papaya Coconut Milkshake

1/2 cup light coconut milk
1/2 cup (at least) seeded, peeled and chopped papaya (1/4 papaya)
1/2 tablespoon raw agave syrup
1/2 teaspoon vanilla
4 ice cubes

Add all the ingredients to a high-speed blender, in the order given, and blend.

Serves 1.


PS If using cashew milk instead of coconut milk, reduce vanilla to 1/4 teaspoon.

PPS Share the ♥! 

Sunday, June 5, 2011

The Case of Penne in a Creamy Sauce with Mushrooms Sun-dried Tomatoes and Fresh Parsley

A cheat for the rich texture of cream without the fat of cream – evaporated 2% miIk! It's milk that's heated until half the water evaporates so it's sweet with concentrated natural lactose sugars. It's great for soups too.

Penne in a Creamy Sauce with Mushrooms Sun-dried Tomatoes and Fresh Parsley

2 cups whole-wheat penne rigate
2 cups penne rigate
1 cup evaporated 2% milk
2 rounded tsps (for 2 cups) vegetable bouillon powder
1/3 cup grated Parmesan
1 1b mushrooms, sliced
1 tbsp olive oil
3/4 cup sun-dried tomatoes packed in oil, drained, sliced
1 cup fresh parsley, chopped

Cook the penne (add the whole-wheat penne to the pot first, bring back to a boil and cook for 1 min. before adding the regular penne). In the meantime, simmer together the evaporated 2% milk, vegetable bouillon powder and grated Parmesan until thickened. Just before the pasta is al dente, sauté the mushrooms in the olive oil until golden brown, and salt to taste. Drain the pasta and toss in the creamy sauce with the mushrooms, sun-dried tomatoes, and fresh parsley. Plate, and grind pepper on top to taste. Serves 4.

Wednesday, June 1, 2011

The Case of Strawberry Black Bean Salsa

While prepping ingredients for a June variation of Pineapple Black Bean Salsa (substituting strawberries for pineapple), I realised the size of the red onion in the recipe should seriously be discussed. Reason being, I've seen some GINORMOUS red onions in my time...and an onion of approximately 1/2-cup volume is plenty thank you very much. I consider an onion of approximately 1/2-cup volume an average onion, and one that fits all my recipes.

Strawberry Black Bean Salsa

1 lb strawberries, chopped
19-oz can black beans, rinsed
1 red onion (approximately 1/2-cup volume), chopped
1/2 cup fresh cilantro, chopped
1/4 cup lemon juice
1 jalapeno, minced
1 tsp cumin seeds

Combine all the ingredients and chill. Serves 4.