Haupia

Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaii.

Haupia

 

Ingredients

1 (12 ounce) can coconut milk
4 -6 tablespoons sugar
4 -6 tablespoons cornstarch
3/4 cup water
1/2 teaspoon coconut extract (vanilla or Coconut rum can be used)
toasted coconut, for topping (optional)

Directions

Pour coconut milk into saucepan.
Combine sugar and cornstarch; stir in water and blend well.
Stir sugar mixture into coconut milk; cook and stir over low heat until thickened add coconut extract.
Pour into 8-inch square pan and chill covered until firm.
Cut into 2-inch squares. Garnish with toasted coconut.

Polenta and Vegetables with Roasted Red Pepper Sauce

polenta-vegetables-fore296

Polenta and Vegetables With Roasted Red Pepper Sauce

This filling meatless meal satisfies nearly a quarter of your daily fiber needs.

INGREDIENTS

1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried
1/4 cup fresh lemon juice
1 tablespoon olive oil
8 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices
1 cup cherry tomatoes

Sauce
1 jar (12 oz) prepared roasted red peppers, drained
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar

PREPARATION

Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9″ pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.

the skinny

280 calories per serving, 7.2 g fat (2.3 g saturated), 45.4 g carbs, 6.1 g fiber, 9.8 g protein
www.self.com

Vegetarian Calzones

Calzones are a cheap, filling and flexible meal idea. Use what you have on hand to create a tasty dinner.

A calzone is like a folded over stuffed pizza. The circle of pizza dough is folded in half over the filling and then sealed. During baking, the pizza dough swells somewhat until it resembles a “stuffed stocking”, the literal translation of word calzone. there is also a version of fried calzone with mozzarella cheese and tomato stuffing named panzerotti . This version is found in the region of Puglia , South Italy  Sautéed vegetables and cheese aromatized with herbs is the filling for this calzone. You can vary the vegetable combination. Calzone can stand alone as a substantial snack or combined with a green salad and soup, it makes an easy dinner.

veg calzone

Vegetable Calzone

Ingredients

bread
120 ml of warm water
½ pack ( 4 g ) instant dry yeast
1 tsp sugar
150 g flour versatile
1 tsp olive oil
½ tsp salt

Filling

2 tablespoons butter
2 cloves garlic finely chopped
200 g portobello mushrooms thinly sliced ​​1 ½ cm
150 ml tomato puree
1 tbsp tomato paste
½ tsp salt
½ tsp oregano
¼ tsp thyme
¼ teaspoon pepper
¼ tsp sugar
150 g leaves horenzo ( Japanese spinach )thinly sliced
¼ fruit ( 25 g ) onions thinly sliced
75 g mozzarella cheese

Spread

1 tbsp olive oil

How to Make

1 . Bread : Mix water , yeast , and sugar , stir well and set aside . In a bowl , mix the remaining ingredients until well blended . Add a solution of yeast , knead until smooth . Round the dough , cover the bowl tightly with plastic sticking up . Allow the dough to rise until double ( ± 30 minutes ) .

2 . Contents : Melt the butter in a frying pan over medium heat . Saute garlic until fragrant , enter portobello mushrooms and cook until mushrooms wilt . Add the tomato puree , tomato paste , salt , oregano , thyme , pepper , and sugar and stir well . Cook until thickened . Enter horenzo leaves and stir well . Cook until the leaves wilt .

3 . Prepare a flat baking sheet for cookies , sprinkle with flour . Flatten dough on a baking sheet into a circular shape ( diameter 25 cm ) ½ cm thick . Pour the dough in the center of the circle . Set aside 1 cm at the ends of the dough .

4 . Fold up to form a semi-circle ( such as pastels ) . Embed this end like making pie dough . Grease the top of the calzone with olive oil until blended . Bake in a hot oven temperature of 200o C until browned and cooked ( ± 30 minutes ) , remove it . Serve .

Recipe courtesy of Easy Recipes

 

 

 

Bubble and Squeak and a poem

Traditional Bubble and Squeak history

Bubble and squeak it is a dish of fried potatoes and other vegetables. But during 18th century it was a dish of fried meat and cabbage. The name ‘bubble and squeak’ was defined by Francis Grose in his dictionary in 1785. It is called bubble and squeak, beef and cabbage fried together because of its bubbling up and at the same time squeaking on the fire.

Mary Midnight1

Vegetarian Bubble and Squeak

bubble_and_squeak

Ingredients

  • 500g new potatoes, peeled and cut into quarters
  • 200g savoy cabbage, shredded
  • 20g butter
  • Salt and pepper
  • 2 tbsp vegetable oil
  • Handful of cheddar cheese, grated (optional)

Directions

Fill a saucepan with cold water. Bring to the boil and add the potatoes. Cook until soft. Take off the heat and drain.

Add the butter to the potatoes and mash until smooth.

Meanwhile, bring a small saucepan of water to the boil. Add the cabbage and cook until tender. Drain.

Mix the potato and cabbage together, add cheese and season lightly.

Heat oil in a frying pan and add ‘rissoles’ of the potato mix. Flatten with the back of a spatula. Cook until brown. Turn and continue to cook until the second side is browned.

Serve immediately.

This is traditionally a leftovers dish – you can just throw all the remaining cooked vegetables from a roast together. The one thing you will definitely need though is potatoes – either mashed or roasted enough that they can be squashed down.

  • This Bubble and squeak recipe is one you can make from scratch rather than leftovers. I think it’s absolutely delicious with the inclusion of cabbage – and let’s face it, there just aren’t enough yummy cabbage recipes around!
  • Cook the cabbage until it is cooked through – you really don’t want crunchy greens in this recipe.
  • If you want to make this a little more fancy, add a tablespoon of mustard to the mixture before pan frying.
  • This recipe was created by Ella Walsh for Kidspot, Australia’s best recipe finder.

www.kidspot.com.au

BUBBLE AND SQUEAK

I am a man who dwells alone,
Save only that I keep a dog,
Who eats my scraps up, orts and bone,
So that the creature shares my prog.
I had a boiled salt round of beef
On Monday, all to my own cheek,
Wheron my hunger sought relief
From day to day, for near a week.
Of cold boiled beef the daily round,
After a while begins to tire,
One longs for something nicely browned,
Or steaming from the genial fire.
And then the beef was getting dry;
But food away I never fling,
What can be done with it? thought I:
Bubble and Squeek, sir! – that’s the thing.
KING GEORGE THE FOURTH was not a dunce
At least in gastronomic lore;
Bubble and Squeak he tasted once;
And then he ate it evermore.
The King had oft on turtle dined,
As I have sometimes chanced to do,
We both, to think I am inclined,
The less enjoyed it of the two.
So large with what it fed on grew
My whetted appetite’s increase,
That ‘twas as much as I could do
To leave my dog a little piece.
And even when I gave him that,
I muttered in a doubtful mood,
“is this quite right now – what I’m at,
In giving you, Sir, Christian food?”
The dish at which I’ve pegged away,
So that it my interior fills,
Would that they had it this cold day,
The Brave on the Crimea’s hills!
They in the cannon’s mouth do not
The Bubble reputation seek,
But Glory find; their onset hot,
Leaves to the Russians all the Squeak.
But Bubble, not of empty air,
And Squeak that’s more than idle sound,
Soon may those gallant heroes share
At mess on Russia’s conquered ground!
Anon. Punch 1855. vol. XXVIII, p.10

Orecchiette With Chickpeas and Broccoli Rabe

orecc-chkpeas-1665256-x

Ingredients

Ready in a little more than 20 minutes!
Best served with a glass of Pinot, you’ll enjoy a low-fat pasta dish that packs almost one-third of your DRI (dietary reference intake) of iron

2 tablespoons extra-virgin olive oil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
8 ounces broccoli rabe (rapini), chopped into 1-inch pieces
3 cups fat-free reduced-sodium chicken broth
4 cups hot, cooked orecchiette (a little ear-shaped pasta), 8 ounces dry
1/8 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

1. Heat oil in a Dutch oven over medium-high heat; add chickpeas and sauté 2 minutes or until they’re just beginning to brown. Add garlic and crushed red pepper and sauté 30 seconds.

2. Add broccoli rabe and chicken broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.

3. Stir in hot pasta and salt; cook 2 minutes or until heated throughout.

4. Divide among 4 shallow bowls, and top each with Parmesan cheese.

www.health.com

 

Henri’s French Onion Soup

 

french onion soup

curvycarrot.com

I found this awesome recipe at www.thecurvycarrot.com

 French onion soup, usually contains beef or chicken stock.  But Henris French Onion soup is totally vegetarian!

You don’t need meat stock in this recipe.

Henris French Onion Soup

  • 3 pounds yellow onions, cut into 1/8-inch pieces
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon table salt, plus more as needed
  • 1 pinch sugar
  • 8 cups water , plus more as needed
  • 1 tablespoon all-purpose flour
  • 1 sprig fresh thyme
  • 1/4 cup dry white wine
  •  1 baguette , crusty
  • 8 ounces Gruyère cheese-I sliced it thick and placed it over the top of the crock…..the cheese melted mostly into the soup and a little off to the sides, but it created a thick, even layer this way.

INSTRUCTIONS

  1. Melt butter in a large Dutch oven or soup pot over medium heat.
  2. Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat.
  3. Cover and cook for 10 minutes.
  4. Take the cover off, and cook, stirring frequently, until the onions are lightly browned.  I cooked mine for a little less than 90 minutes.
  5. At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan).
  6. Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so.
  7. Add the flour and stir for two minutes.
  8. Add 8 cups water and thyme to the onions and bring to a boil.
  9. Lower heat  and simmer for 20 minutes.
  10. Add white wine and simmer 10 minutes longer.
  11. Add salt to taste.
  12. Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position.
  13. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet.
  14. Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.
  15. Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.

Clean Eggs Benedict

CleanEggsBenedict_article

Traditional bennies can weigh you down with fatty meats and buttery sauce. Ours use portobellos for a meaty texture and cheese sauce to cut the butter, revamping the breakfast favorite for a final fat count of just 4.5 grams!

Hands-on time: 15 minutes

Ingredients

  • 2 tbsp whole-wheat flour
  • 1 cup skim milk
  • 3/4 cup low-fat sharp cheddar cheese
  • 1/4 tsp sea salt
  • 1/2 tsp fresh ground black pepper, divided
  • 2 tsp extra-virgin olive oil
  • 6 packed cups fresh baby spinach
  • 3 cups portobello mushrooms, chopped
  • Olive oil cooking spray
  • 10 egg whites
  • 4 whole-grain English muffins, split and toasted

Directions

  • Place flour in a heavy saucepan over medium heat; gradually add milk, stirring with a whisk until blended. Cook for about 6 to 8 minutes or until thickened. Remove from heat, add cheese, salt and 1/4 tsp pepper, stirring until melted.
  • Heat oil in a large nonstick skillet over medium heat. Add and sauté spinach, mushrooms and remaining pepper until spinach is wilted and mushrooms are tender, about 5 minutes.
  • In a separate skillet coated with cooking spray, scramble egg whites over medium heat for 3 to 5 minutes. Top English muffin halves evenly with scrambled egg whites and spinach-mushroom mixture, then drizzle with cheese sauce. Serve immediately

www.cleaneatingmag.com

Happy Monday….uggghhhhh

😀 😀 😀

Veggie Nasi Goreng (Indonesian Fried Rice)

blend of wild rie

Veggie Nasi Goreng

Ingredients

  • 1 cup uncooked Wild, Brown Rice or mixture
  • 4 eggs
  • 2 yellow, red or orange peppers
  • 4 Red onions
  • 2 carrots sliced with a potato peeler
  • 4 red chilies
  • 5 – 10 garlic cloves
  • 4 Spring onions (cut length wise)
  • Cilantro (large handful, to desired)
  • 8 tablespoons Sesame oil

Directions

Cook rice as directed and set aside.
Scramble or fry eggs and also set aside.
Add two onions, half a chili and garlic to bender to make a paste.
Add oil and the paste (from the blender) to frying pan and fry 3 minutes, then add thinly sliced onions, red chilies, yellow peppers and carrots for another 3 minutes.
Add the rice for 2 minutes, then the eggs, thinly sliced spring onions and cilantro for another minute and serve.

Herbal D-tox Cook book for Cleansing

Impossible Veggie Pie

Growing up Impossible Pies were usually on Mums weekly dinner menu.  These are super easy to make and take no time at all.
With a new picky eating vegetarian in the house these pies make a great dinner, lunch or breakfast.

impossible pie

Impossible Vegetable Pie

Ingredients

2 cups chopped broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Heat oven to 400ºF. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate

Stir remaining ingredients until blended. Pour into pie plate.

Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

≈Laugh loudly, Love generously, Care deeply, Speak kindly≈

My Tomatoe Pasta

As most of you know I love anything pasta

and of course

a lovely glass of wine to go with 😀

my pasta

photo credit simplyrecipes.com

One of my favorite “recipes” is this just plain old elbow noodles with tomatoes!!!

2 cups elbow macaroni or spirals
1 can stewed tomatoes – I use the spices and herb blend canned tomatoes adds a little pizzazz!
salt and pepper to taste.

If I’m feeling a little adventurous I toss on a sprinkling of parmesan cheese. 😀 😀

Hope you’ve all had a wonderful Monday!