New Sandwich I Invented
 

Hi,

1. toasted millet bread
2. peanut butter
3. a few drops of honey
4. toasted coconut.

Lovely. :)

M.

that sounds wonderful Mari! :)

Banana n Raisin Yogurt
 

i've been making this lately. i make a serving the night before and eat it for breakfast. i don't have nuts handy so i've been omitting those, but they add texture. if you like coconut that might be an interesting variation instead of the nuts, but omit the cinnamon in that case or it will be too sweet. whatever you do, do not add sugar, the fruit makes it quite sweet enough i think.

Banana n Raisin Yogurt

• 1 cup plain yogurt
• 1/8 cup or handful raisins
• 1 medium or large banana
• 1/8 cup of handful finely chopped walnuts or pecan nuts (optional)
• dash of cinnamon

1. mash up the banana
2. chop or cut the raisins at least in half or a bit smaller
3. in a bowl combine yogurt, mashed banana, chopped raisins, chopped nuts and cinnamon. mix until fruit and cinnamon are well distributed.
4. refrigerate at least 12 hours before eating (it thickens because the raisins rehydrate and become real yummy)

• makes 1 serving

i sometimes make up to 3 servings at a time but i probably wouldn't store it for more than a day or so bear in mind. Enjoy!

~ waves ~

Yes, I like putting in the raisins a head of time.
This looks like a treat.

M.

miracle fat burning soup

6 tomatoes, about 3 pounds diced
2 cucumbers peeled, halved, seeded and diced
1 jar 6oz roasted red peppers drained
2 jalapeno peppers seeded and diced
2 cloves garlic, minced
1 onion chopped (don't know the kind or size)
1 Tbs lime zest
2 cups tomatoe juice or v8
1/2 c. lime juice2 tsp. cumin
1 1/2 tsp. salt
1/2 tsp cayenne
1/2 chopped fresh cilantro

In large bowl combine tomatoes, cucs, red peppers, jalapenos, garlic onion and lime zest. Divide and reserve 3 cups of mixture.
to remaining mixture add juice, lime juice, cumin, salt, cayenne. Puree in a food processor or blender, in batches until smooth. In a very large bowl combine puree and cilantro and reserved tomatoe mixture. refridgerate at least 8 hours or overnight to allow flavors to blend. serve cold.
makes about 12 cups. About 60 calories per cup.

Pork Loin and Butternut Squash Stew
1.5 lbs pork loin chops, cubed
2 leeks, trimmed of greenery and sliced
(thanks mom)
4 celery stalks, chopped
2 shallots, diced ( i used dried)
bunch of chives onions whites only
7-10 garlic cloves, thinly sliced
4 cups cubed butternut squash (this was hard to peel)
2 teaspoons garam masala
2 teaspoons sea salt
1 ½ teaspoons fresh squeezed lemon juice
¼ cup coconut milk
1 cup chicken broth
Place the chopped veggies and cubed pork into your slow cooker. Cover with the spices and pour in the coconut milk, chicken broth, and lemon juice. Mix well and cook for either 5 hours on high or 8 hours on low.

enjoy!

jeff loved this, sort of indian dish.

broccoli-green bean-purple cabbage medley
 

Hubby has been throwing the veggies I buy and cooking them all together in one huge pot with a little water and prolly with some spices.
This time he has
~broccoli, including stalks sliced thinly
~green beans
~purple cabbage
~lots of garlic
~onions
~a few tomatoes
~bits of ginger
~a little oil


This works so we can eat it through out the day or next on our different schedules. Sometimes he is heavy handed with the onions. I could do without the tomatoes because they are expensive and he likes them raw on his salads. I like having the convenience of cooked veggies waiting in the fridge.

M.

this actually sounds yummy!!!
me too!!! whenever i cook veggies i always make extra so i can eat them alone or in sandwiches, warm or cold depends on the weather. eg. i will put a small bowl cooked/spiced spinach on one piece of brown bread, nuke for 15-30 seconds, top with another piece of brown bread, voila, spinach sandwich! i combine peppers with cheese... you are dairy-free but they are good with tofu too if you like that. :)

~ waves ~

egg-crepes, sauteed zucchini, braised fennel
 

most of the radicchio was defunct so i made a chiffonade with the rest and used as a base for saute'ing some fennel and then braising the lot with carrot sticks....

zucchini transverseliced right into the pan while cooked. garlic chopped fine longitudinally thrown in sprinkle dried vegetable bouillon at the last minute, stir throughout medium heat.

the spinach was indeed fishy :eek: from the monk fish hehe um it is back in the fridge we had the other stuff i will eat the spinach... the balsamic vinegar did clean it up a bit... i have some rice still left over to eat that with... good high fiber snack, and some good minerals... :D

anyway main part the "protein" you know traditional european eating mentality has sort of an obsession on it

herbed-egg crepes with mild provolone folded inside (2 each). mine was an experiment in trying to make a single thicker crepe and did not want to fold so i end up with a clumsy lookin giant ravioli but cooked all the way and tastes alright once chewing.... just lacks the delicacy of the 7 strata when you make the thin crepes 1 egg each

any questions ask... :grouphug: ((((( :heartthrob: waves :heartthrob: ))))) :grouphug:

p.s. the crepes can absolutely be done dairy free... are very good with mushrooms or peppers, raw or cooked as you prefer important for the thing to work is the filling be fine sliced because the egg "envelope" is only 1mm... so, can't have chunky unless you want to end up with eggscrappled veggies

Dear Waves,
I enjoy your vegetable dishes.

I did have to look up "chiffonade." :)

I bought fennel for hubby one time. He cooked it with a bunch of other stuff -- one of his mixes -- it was prolly a soup or something as I remember. It tasted like a vegetable instead of . . . fennel. Maybe if I see some in the store again I can give him another chance.

Does fennel need a gentle touch? Maybe served raw/ barely/ cooked/ with only a small handful of other ingredients? I could guide him that way.

What herbs?
. . . . .just curious. I'm not going to make crepes and hubby only has only two egg recipes: hard boiled waaaaaaaaaay past hard, and fried over hard.
I'd dearly love him to make my grandmother's french-style scambled eggs for me every once in a while. (She was not the best cook on the planet, but she was good enough and we all enjoyed her cooking.) (I miss her) He has a few other egg dishes but he does not do them on demand like my grandmother did on Sunday mornings.

I'm sure your crepe was delicious.
What's this 7 strata thing you mention?

Yeah, I'm doing non dairy -- except I'm not avoiding it when it is unavoidable( ;) ) -- like in a rare treat of mashed potatoes out at lunch.


Thanks for sharing another window into your day.

M.