Motivation To Move | Community

Eating in the heat

2008-05-17T18:55:21-05:00

We have a mini heat wave here in Northern California.

What to you eat when it gets hot and you just don’t want to heat anything up?

“Creamy” Carrot Soup

2008-02-18T16:20:26-05:00

I just had this over the weekend at my mother’s house and had to copy down the recipe. It was that good.

The texture is so smooth and creamy you’d think there was cream or butter or something really rich in it, but it’s very low in fat.

“Creamy" Carrot Soup
Serves 8

2 Tbs. vegetable oil
1 cup coarsely chopped onion
1 Tbs. peeled and minced fresh ginger
1/4 cup uncooked long grain rice
1 tsp. curry powder
2 pounds carrots, peeled and sliced 1/4 inch thick
10 cups defatted chicken broth, or vegetable broth
Salt and freshly ground black pepper to taste
2 Tbs. chopped fresh mint leaves, for garnish

1. Heat oil in large, heavy pot over low heat. Add onion and ginger. Cook for 10 minutes, stirring occasionally.

2. Add rice and curry powder. Cook for one minute, stirring constantly.

3. Add carrots and broth. Raise heat and bring soup to a boil. Reduce to a simmer and cook for 30 minutes, or until carrots are tender. Cool soup slightly.

4. Puree the soup, in batches, in a blender or food processor until very smooth. Return to the pot and heat through gently. Season to taste with salt and pepper. Serve garnished with chopped mint leaves.

(Note: This soup freezes very well.)

For that Mexican food craving …

2008-02-11T14:08:53-05:00

Living in Texas, I simply MUST have some Tex-Mex every week or so. Or something terrible will happen. A limb will fall off. Or maybe my head will explode. Something really, really dire will happen.

That’s why I was so happy when I tried this recipe and it actually satisfied my Mexican food craving.

Cheese Enchilada Casserole
from Cooking Light magazine

Serves 4

1 cup (4 oz) shredded reduced-fat extra-sharp Cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsp. chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
1 cup taco sauce
1/4 cup shredded Monterey Jack cheese

Preheat the oven to 375F. Combine the Cheddar cheese, tomato, cottage cheese, green onion, chili powder and garlic in a medium bowl. Arrange 3 tortillas in bottom of an 11” x 7” baking dish coated with vegetable cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake 20 minutes or until cheese melts.

Nutrition Data per serving: 295 calories (22% from fat), 7g fat (3g saturated), 15mg cholesterol, 37g carbs, 21g protein, 726mg sodium, 5g fiber.

Tuscan Halibut Packets

2008-01-18T12:15:35-05:00

I haven’t tried this recipe yet, but I just saw it and thought it looked delicious (and easy!)

Tuscan Halibut Packets
serves 4

Four 6-oz halibut fillets
Salt & freshly ground pepper
1 small zucchini, quartered lengthwise and sliced into 1/4-inch slices
1 small yellow squash, quartered lengthwise and sliced into 1/4-inch slices
1/4 cup pitted Kalamata olives, chopped
1/4 cup grated Parmesan cheese
1 Tbs. extra virgin olive oil
1/2 tp. dried basil

Preheat oven to 400F. Cut four 12-inch squares of foil (or parchment paper) and set aside.

Pat the fish dry. Place one portion in the middle of each piece of foil. Sprinkle with salt and pepper and set aside.

Combine the zucchini, yellow squash, olives, cheese, olive oil and basil in a bowl. Divide the mixture evenly and place on top of the halibut portions (about 1/2 cup per serving).

Fold the foil and seal the edges tightly with narrow folds. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes.

Open the packets carefully, place on individual plates and serve immediately with rice or pasta.

Marinated veggies

2008-01-13T16:53:19-05:00

This is my favorite (and pretty predictable) potluck bringalong. It’s also good to have a bowl of these in the fridge for fast, healthy snacks and meals. For those of us who live alone, it’s easier than making a tossed salad from scratch for one, and I’m forever tossing out lettuce and spinach unless I eat salad every day till it’s used up.

broccoli and cauliflower florets (cut ‘em up yourself or get those convenient bagged ones)
sliced carrots, or halved baby carrots
1 red or sweet onion, sliced thinly
red or green bell pepper, cut into strips
yellow squash or zucchini, sliced
cherry or grape tomatoes, halved
cucumbers, peeled and sliced
mushrooms, button or cremini, halved or sliced
olives, any kind you like, pitted and halved

1 bottle fat-free or lowfat Italian salad dressing
vinegar, your favorite (except balsamic, the color is too much)
your favorite dried or fresh herbs

Basically, the prep is the time-consuming part if you start with whole stalks of veggies. I like to make sure everything’s basically bite size. If you don’t like the crunch of the raw veggies, you can blanch the broccoli, cauli and carrots for a minute in boiling water and then shock them in an ice-water bath. The broc stays greener, but I prefer the crunchy raw ones. You can substitute whatever you like in here.

Once you have your big bowlful of veggies, add the dressing, and I think it generally needs a bit more vinegar to bring out the flavors. Sometimes if I use fatfree dressing I add a dash of olive oil just for gloss and flavor. I add basil, chives, parsley, salt and pepper, and whatever dried spices I feel like trying. And then put in a covered bowl in the fridge, at least several hours if not overnight. Usually if I’m serving at a party, I drain all the excess liquid off first. All the water will come out of the veggies anyway. At that point, adding a dash of olive oil, and tossing with some additional salt and pepper, is usually nice. It’s colorful, healthy, and keeps well for a few days in the fridge. I prefer at room temp, so I dish up some and let it warm up on the counter. Also makes a nice veggie sandwich, in a pita pocket, toasted with a little pepper jack cheese till the cheese melts.

The colors are great together, esp with red pepper, the purple of the onion, yellow squash, orange carrots, and so forth. I seem to always make a huge batch, though, especially once you add a bit of everything.

No Hurry Vegetable Curry

2008-01-12T13:50:04-05:00

This is what’s making my house smell so good right now!

From “Fresh from the Vegetarian Slow Cooker” by Robin Robertson

No Hurry Vegetable Curry
Serves: 4

1 Tbs. peanut oil
2 large carrots, sliced on a diagonal
1 medium-sized yellow onion, shopped
3 garlic cloves, minced
2 Tbs. curry powder
1 tsp. ground coriander
1/4 tsp. cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
8 oz. green beans, ends trimmed and cut into 1-inch pieces
1 1/2 cups cooked and drained chickpeas (or one 15.5-oz can, drained and rinsed)
One 14.5 oz. can diced tomatoes, drained
2 cups vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup canned unsweetened coconut milk
Salt to taste

1. Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander and cayenne, stirring to coat.

2. Transfer the vegetable mixture to a 3 1/2 to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover and cook on Low for 6 to 8 hours.

3. Just before serving, stir in the thawed peas and coconut milk and season with salt. Taste to adjust the seasonings.

Serve over hot cooked basmati rice with chutney on the side.

Nutrition Data (curry only): 343 calories, 7g fat (2g saturated fat), 61g carb, 13g fiber, 12g protein, 158g calcium

Choco-Nana Nut Treat and more

2008-01-09T23:18:39-05:00

You’ve been asking for it so here it is and more. (All recipes found in the last issue of SELF magazine)

Choco-Nana Nut Treat
1 Cup chocolate soy milk
1/2 cup frozen banana slices
2 tbsp chopped macadamia nuts
4 ice cubes

Blend in Blender and Enjoy!

Tropical Slush
1 cup vanilla soy milk
1/4 cup pineapple juice
1/4 cup diced frozen pineapple
1/4 tsp coconut extract
4 ice cubes

Blend in Blender and Enjoy!

Peach Berry Fizz
1 cup vanilla soy milk
1/4 cup sliced frozen peaches
1/4 cup frozen raspberries
1 tbsp fresh mint leaves
1/4 cup club soda

Blend in Blender and Enjoy!

Blueberry Burst
1 cup plain or vanilla soy milk
1/4 cup frozen blueberries
1/8 tsp almond extract
1/2 tsp lemon zest
2 tbsp sweetener of choice (optional)

Blend in Blender and Enjoy!

So go Bananas or go Nuts!!!

Killer Veggie & Whatever Frittata

2008-01-06T14:42:48-05:00

I’ve made a couple of versions of this for breakfast during the past couple of weeks and really liked it! It’s lower-carb, higher-protein.

The recipe makes a generous two servings.

2 whole eggs
3/4-1 cup egg substitute
Diced Canadian bacon or turkey bacon (2-4 slices) - optional
1/2 cup diced onion
Veggies of your choice*
1 ounce reduced fat mozzarella cheese, shredded

*Some good combinations are:
- a large handful or two of baby spinach leaves and about a cup of sliced mushrooms
- about a cup of sliced or diced bell pepper and some sliced mushrooms
- any other leftover cooked vegetables you might have hanging around

Turn on broiler to preheat.

Combine the eggs and egg substitute in a medium bowl with a whisk. Add freshly ground black pepper to taste.

In a large oven-safe skillet cook the bacon (if using) until browned and crisp. Remove and drain on paper towels. If not using bacon (of if the bacon didn’t give off much fat), heat up about 2 tsp. of oil over medium-high heat.

Add onions and cook until tender. Add the veggies of your choice, starting with the ones that require more cooking (like bell peppers and mushrooms). If using spinach, throw that in last and stir it all together until the spinach wilts. Add back in the diced, cooked bacon. Pour in the eggs and stir gently to get everything well combined. Lift the edges of the mixture as they cook so the liquid egg can flow to the bottom.

When it’s mostly cooked on the bottom, but still wet on top, sprinkle on the cheese and put the pan under the broiler. Keep an eye on it because it will cook quickly.

Leave the pan under the broiler until the cheese has started to brown and the frittata puffs up a bit.

Remove from the oven, cut it in half and serve!

Kooky Cookies

2007-12-27T13:13:52-05:00

Please note: this is NOT a particularly healthy recipe. I’m posting it because M asked for it. If anyone can think of a way to make it healthier, I’m open to suggestions. Otherwise, consider it a “treat” and leave it at that.

Kooky Coookies

Ingredients:
- 1 package cake mix
- 1/2 cup oil
- 2 tbsp. water
- 2 eggs
- 1/2 cup nuts or chocolate chips

Combine all ingredients in a mixing bowl. Spoon onto two ungreased cookie sheets. Bake 10-12 minutes in a 400 degree F / 200 degree C oven. Cool and eat.

The recipe says this will make 24 cookies. When I made it, I found I had enough for 36, and the cooking time was slightly less (8-9 minutes). Your milage may vary.

Be warned: they spread out A LOT on the cookie sheets, and you may need to separate them before putting them on cooling racks.

Cheers,
Julie

Very Easy Pumpkin Soup

2007-12-17T03:34:21-05:00

I am having hard time eating vegetables, so I am making (eating) this soup. Let me know your variations.

Very Easy Pumpkin Soup

1 can Pumpkin Puree (not pumpkin pie)
1 can water/Broth (in pumpkin can)
Bouillon for liquid (Pumpkin & water)
any other seasoning or vegetables you want

Heat to simmering.

I have made Variations with Leeks, with onions and my current on has curry, a little mustard & cinnamon. The next one I want to try coconut milk.