Tuesday, January 27, 2009

My Favorite Curry Recipe So Far...

The pot you see that is bubbling away on my stovetop...holds a wonderful curry concoction which I served the other night with some cabbage fried rice and a salmon burger. I have made this recipe about 6 times now and love it more and more. So does John.

Curry Sauce With Squash and Potatoes

Saute 1 diced onion and 2 cloves minced garlic in oil in pot.

Have on hand 2 peeled and diced sweet potatoes, 1 or 2 cups diced butternut squash (I cut it in half crosswise, then scoop out seeds, peel the shell with a potato peeler and then dice about half of it, saving the other half for another time) and a peeled and diced white potato. (Should be about 20 oz. of diced squash and potatoes all together.)
When the onion and garlic have softened, add these diced items along with
3/4 cup broth
3/4 cup coconut milk
and the following spices:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teasp. salt (I use about 1/3)
3/4 teaspoon tumeric
1/8 teaspoon caynne
1/8 teaspoon cinnamon

Turn heat to low and cover with lid and let it all cook and simmer until potatoes and squash are tender.
You can add 1 teaspoon lemon juice at the end, if you want...and sprinkle chopped cilantro over it after you serve it on a plate.

Favorite Tortillas

These are so delicious! High fiber, and very tasty and nutritious). If we do not make wraps with them, I will just heat them on our comal (the round dark metal cooking pan...they get hot fast and cook those tortillas so quickly) and spread a little butter and sprinkle some chili powder blend on them. Eating them hot and buttery like that is a real treat!

Sunday, January 18, 2009

From Canned Salmon

This recipe is from Cooking Light magazine, but I found it on a random blog I came across..I give full credit to those people who made up the recipe and shared it (see web address of blog)
I really want to make this..but I do not like capers, so will do it without. Here is the recipe. I know John will love the carrot side dish.

Salmon Croquettes with Remoulade
From Cooking Light

1/3 cup plain fat-free yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons chopped fresh parsley
2 teaspoons chopped green onions
2 teaspoons whole-grain Dijon mustard
1 teaspoon capers
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
Dash of hot pepper sauce

Salmon croquettes:
1/3 cup plain fat-free yogurt
1 tablespoon whole-grain Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup crushed saltine crackers (about 15 crackers), divided
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
2 1/4 cups grated carrot
4 teaspoons butter
Fresh tarragon sprigs (optional)


1. To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.
2. To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
3. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly.
5. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes.
6. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.
7. Meanwhile, combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.
8. Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.

Serves 4 (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)

Nutritional Information: CALORIES 273(30% from fat); FAT 9.1g (sat 3g,mono 2.6g,poly 1.6g); PROTEIN 24.6g; CHOLESTEROL 43mg; CALCIUM 91mg; SODIUM 743mg; FIBER 3.2g; IRON 1.1mg; CARBOHYDRATE 26.7g

I Love My Hot Chocolate

I may have published this before, but here it is again. The photo is from the hot cocoa is more foamy. This drink will cheer you, give you energy and help you to stay warm during those cold mornings.

Joan's Hot Chocolate Recipe

1 1/2 cups soy milk ~ Regular milk is OK.
1 1/2 Tablespoons Cocoa (Hershey's)
1/4 teasp. cinnamon
1/8 teasp. cayenne pepper.

I whisk this in a cooking pot over medium heat.
I whisk it until it is hot and foamy.
I pour it into a nice big mug.
It is such a pleasure to drink it.
Notice I prefer not put sugar in it. I used to
put a few drops of honey in it. You can add
whatever sweetener (honey, sugar, etc.)
you want to this.

Saturday, January 17, 2009

Broth from Simmered Baked Turkey or Chicken Carcass

If any of you have no experience with making broth from scratch, I need to show you what it looks like. This is broth from a deli chicken carcass...the skin got nice and brown and so the broth was a delicious looking brown. After taking all the meat off the bones of the chicken, I put the bones, skin, and whatever chunks of meat that are left on the bone, or clinging to fat or skin..I take it all and put it in my crockpot with a chopped onion, some chopped celery, some chopped carrot and a chopped garlic clove and some black pepper. I add water to cover it all by an inch and cover the crockpot put it on high...after several hours, what a delicious aroma wafts through the house.

I cook this for about 4 hours. Then I strain it through a colander into a stainless steel bowl (and throw out all the spent bones and veggies) and after it cools a bit, I put it in a cylindrical tupperware and refrigerate it over night. In the morning, I see that the nice white fat has risen to the top, so I skim that off and throw it away. It is OK if some stays, it adds flavor to the broth, this fat does. I turn the container over and out plops..
brown jello. Jello is is made from the bones of animals!
Just heat this jello-y mass in a small pot and then pour into a bowl or mug and drink it. Yum!!!!! (You may want to salt it a tiny bit.)

Split Pea Soup: Nutritious Delicious Bargain

I love the fact that you can have a super nutritious meals for so little money.

Here we have a bag of split peas (16 oz. or 1 lb.)
add a chopped up carrot, 1/4 of an onion chopped up, and a small potato, chopped.

I rinse the split peas in a strainer and then put them in a pot with water covering it by 2 inches. I bring it to a boil and lower the heat and then simmer an hour. Then I add the potato, carrot, onion, and a few twists of black pepper.and simmer another hour. I get 8 1 cup servings of soup. (figuring in the coast of the added vegetables, each cup of soup costs about 15 cents each. (I get my onions for 38 cents a pound, the potatoes for 20 cents a pound, the carrots, for 50 cents a pound.) Each cup has 11 grams of fiber, and 10 g of protein. I serve it with hot buttered toast, although I do not show the toast in the picture. I never feel guilty eating butter. Especially in this meal. The soup has not fat in it at all, so I get the fat my body needs from the butter on the toast. The toast also makes the protein in this meal complete.

One of My Breakfasts

I am such a mood eater. The other day, I made this wonderful sardine sandwich on some high fiber whole wheat a side of homemade chicken broth! Good fuel to start the day with! Mmmm.