Harvested my first crop of Eggplant (3 small eggplants) in various phases of ripeness. Have to use them up so decided to cook a favourite Greek recipe, Moussaka and the results turned out very tasty, will try again!
Sliced 3 eggplants and 5 potatoes, mixing with olive oil on baking sheet, baked at 400 degrees for 20 min.
Prepared a meat sauce with garlic and swiss chard, diced tomatoes, tomato sauce, bay leaf, cinnamon stick and simmered for 20 minutes.
Made the Bechamel Sauce with 1% milk, roux, 1 egg yolk and grated parmesan cheese.
Layered in a greased casserole dish – sliced potato, then egg plant, then meat sauce and lastly bechamel sauce, topped with grated cheese, baked at 350 for 55 minutes.
Low fat, lean beef and cheese, healthy eggplant and swiss chard, good source of calcium with the bechamel sauce, only 1 egg yolk, yield: 6 servings. Could replace the ground beef with veggie round to make vegetarian,
One of the most recent publications from Greta Podleski who has co-authored the Looneyspoons Collection, without the looney titles. Nutritious recipes that you’ll want to make over & over!
Are you looking for a tasty vegan tofu dish, I have a gem for you that I cooked tonight! It has a very delicate Japanese flavour.
Baked Tofu with ginger (2 servings)
300g tofu 1/2 block ( I used mediium)
1.5 T soy sauce
2 tsp olive oil
2 tsp rice vinegar
1 tsp sesame seed oil
2 tsp parsley, chopped
2 tsp gingeroot grated
Cut the tofu into strips, combine the remaining ingredients into a marinate. Marinate while bringing oven up to 400 degrees, pour out some of the marinate and bake 12-15 min, may need to drain marinate while cooking.
Enjoy!
This recipe is from SOS cuisine, excellent for reflux or irritable bowel disease, high in iron, protein, low in cholesterol.
Have been wanting to cook chickpeas instead of using canned for some time, They taste fresher and it saves you $$ Finally I decided to soak overnight, started with 1 c chickpeas:3 c water, no salt
This forced me to cook them in my instapot the next day, it was so easy. I don’t know why I procrastinated. I rinsed them, put them in the instapot with the same water ratio and pressure cooked for 20 minutes.
Cooke in Instapot for 20 minutes
Don’t they look great! And they smelled so yummy, I snacked on some right there! I thought that I had cooked way too much but didn’t realize that I would use them up so quickly!
Have wanted to make roasted chickpeas as a healthy snack for some time. Found the perfect recipe: 2 cups chickpeas, 2 T vinegar, 1 T olive oil, 1 tsp dijon mustard, supposed to have 1 pinch salt, I made mine unsalted. Placed in a pre-heated 400 F degree oven on a cookie sheet, no greasing. The recipe suggests baking for 1 hr, tossing them every 10 min. I was far too impatient for this and tossed them every 15 min but by 30 min, they looked roasted and I took them out.
Roasted Chickpeas
They tasted great, but some of them were not crisp and slightly soft so I put them in the oven for longer, next time I would check them more often and take the browned chickpeas out as they cook unevenly in my oven.. Was very pleased with the flavour and will do this again.
I was on a roll and proceeded to make a chicken chili adding 2 cups chickpeas, fortunately that was exactly the amount I had left over.. So I was able to cook an entree with the remaining chickpeas depriving myself of the opportunity to refrigerate for up to 5 days or freeze in 2 cup portions.
Chicken Chili with chickpeas
I won’t tell you the recipe because it became a truly signature dish using my favourite allium vegetables. Perhaps it was a bit spicy; for my partner but just perfect for me. Here’s a photo of that meal!
So don’t hesitate, save yourself some $$ and cook your own chickpeas!
2 c shredded red cabbage, 1 grated carrot, 1 grated apple, 1/4 c raisins, 1/3 c walnuts, 1/4 c low fat mayo, 1/4 c low fat plain greek yogurt, 1/2 tsp maple syrup, juice of 1/3 orange- mix altogether.
8 svg, 93 kcal, 2 g protein, 4.5 g fat, 13g carbohydrate, 2 g fibre per serving
A recent webinar “Ancient Medicine meets new research” by Pamela Schoendeld emphasized the importance of collagen in our diets for improving strength, of bones and joint cartilage, gut health, also helps to reduce inflammation and possibly bone breakdown and muscle loss with aging. Probably one of the best sources is from bone broth, a gummy gelatin, can cook with vegetables, onions and herbs!
Will try this yummy bone broth that I made in my instapot over 3 hours, I plan to freeze it and incorporate it into my soups, rice or chicken dishes!
For those of you that complain about not enjoying your favourite foods because you have diabetes or are celiac, I prove you wrong. My challenge for this christmas was to make a gluten free sponge cake and a sugar free trifle. Yes I cheated a bit and forgot to substitute the sugar with truvia, my favourite stevia based sugar substitite, in the gluten free sponge (the cake actually didn’t look great, fell after baking but this didn’t affect the flavour of the trifle), but was a purist for the rest of the recipe, choosing sugar free raspberry jello, homegrown blackberries, birds eye custard made with truvia and whipping cream with a bit of truvia in it. It was decorated with home grown kiwi fruit, that are ripening fast. Oh, forgot to mention the sherry, yes I added a small amount.
It really was the best trifle that I’ve ever made, and this our traditional dessert for Christmas. It was not low in calories but we had a large group to fed so portion size made up for this. Just want to make this clear, you can still enjoy some of your favourite foods without too much difficulty and they can still taste delicious! Don’t ask me to post the calories-the yield for this recipe was 12 servings.
Today I discovered a new recipe for roasting brussel sprouts! You toss a cup of brussel sprout leaves with 1 Tbsp of olive oil on a baking sheet; Bake at 400 degrees until browened, about 6 min. Let cool, then use for garnish on soups or salads, what an original way to change one of my favourite foods into a forbidden delicacy!
