Author Archives: randy

Tan Tan Noodles

Notes: Prep and Cook Time: Prep and cooking time: 15 minutes

Ingredients:
1/4 lb soba noodles*
1/2 cup minced scallion

Sauce
2 TBS peanut butter
2 TBS rice vinegar
1-1/2 TBS soy sauce
1 TBS honey
2 medium cloves garlic, chopped
2-1/2 TBS minced or grated fresh ginger
2 TBS water
pinch cayenne to taste
Salt and white pepper to taste
* for those who are gluten-intolerant, it’s possible to find soba noodles that are made from 100% buckwheat rather than part buckwheat and part wheat.

Directions:
Bring lightly salted water to a boil and cook soba noodles according to package instructions.
While water is coming to a boil, blend sauce ingredients together in a blender and minced scallion.
Drain noodles, and toss with sauce and scallion.

Serves 4 as side dish

Source: whfoods.com

Red Beans Over Quinoa With Kale

Notes: I made this minus the bay leaves as we didn’t have any. Both of us thought it was just so-so. No flavor (out with the rooster sauce). I can’t imagine the bay leaves would have helped much with that. If I do make it again I’ll have to tweak it with some additional spice. This was our first time eating Quinoa (pronounced keen-wah). Once cooked the granules are about the size of sand and just like sand it’ll find its way into every nook and cranny of your body kitchen if you’re not careful.
Continue reading “Red Beans Over Quinoa With Kale”

Engine 2 Split Pea Soup

Notes:
Minutes to Prepare: 5
Minutes to Cook: 40
Number of Servings: 4

Ingredients:
1 onion, chopped
2 bay leaves
2 cloves garlic, minced
16oz split peas
32oz veg broth
3c water
2T Bragg Liquid aminos
4 stalks of celery, chopped
4 carrots, chopped
1c parsley, chopped
1t ground thyme
1T white vinegar
cracked black pepper to taste
Add an Easy Rib Roast Recipe
Watch Now!

Tips:
* After sauteeing the first ingredients, deglaze pan with 1/2c water, then add to a crock pot, plus all the rest of the ingredients. Cook on high 4 hrs, low on 6-8. Before serving use immersion blender to partially puree and thicken the soup.

Directions:
saute onion, celery and garlic together on medium heat in heavy pot until onion is translucent. Add peas, stir until warm. Add stock, water, Bragg’s, bring to boil. Cover and cook over low heat, stirring occasionally for 30 minutes. Add carrots, vinegar and thyme and continue cooking until carrots are done and peas are desired consistency. season w/ pepper

Source: recipes.sparkpeople.com

Picadillo Taco

Notes:
This is a recipe I altered to our own tastes. We both thought they were really good. We had intended on feeding these to the Grand-kids who were over for the night but determined it was too spicy after our first taste. They ate Peanut butter sandwiches and apples instead.

Ingredients:

1/2 onion, diced
11 ounces frozen vegetarian meat crumbles
¼ cup water
1 teaspoon Bragg Liquid Aminos
1 tablespoons chili powder
1 tablespoon cumin
4 whole grain wraps or 8 corn tortillas
1 can corn, rinsed and drained
2 tomatoes, diced
3 cups shredded romaine lettuce
Salsa

Directions:
In a nonstick skillet on high heat, saute the onion for 3 minutes or until translucent. Add the crumbles, water, Braggs, and spices. Cook on medium to high heat for 10 minutes, or until the water is absorbed and the mixture is browning. Warm the wraps or tortillas. Fill the wraps with the crumble mixture, corn, tomatoes, a generous handful of lettuce, and salsa, and roll into a burrito.

Variations:
Leftover potatoes can be quickly sauteed in a skillet with green onions or bell peppers, and the mixture added to a burrito. Serve with Guacamole, minced jalapeno, chopped raw onion or tomatoes, salsa, rice, or beans.
To make fried taco shells, hang corn tortillas over one or two of the metal bars in your oven and bake at 350º for 4 minutes or until crispy. Check frequently.

Source: Unknown.

Hoppin’ John

Ingredients:
1 cup dry black eyed peas
1/2 cup brown rice (dry)
3 plum tomatoes, chopped
6 green onion, thinly sliced
1/2 tsp salt
1/4 tsp pepper
grated cheddar cheese for serving
for tomato hot pepper relish—
2 plum tomatoes, chopped
1/4 cup mayonnaise
1 serrano pepper, seeded and chopped (be careful, wash your hands and don’t touch your face while handling this hot pepper!)
pinch of salt

Directions:
Soak the black eyed peas overnight in water. In the morning, drain the water, add fresh water (about two inches above peas) and bring to a boil. Cover pot (leaving an inch open) and simmer for about one hour, until peas are tender. Drain and set peas aside.
Cook the rice in 1 1/2 cups water. When done, fluff with a fork and combine with the peas in a large bowl.
Top the peas and rice with the sliced green onions and chopped tomatoes. Season with salt and pepper to taste.
To make the relish, combine all ingredients. It shouldn’t be runny so you might need to add a little more or a little less mayonnaise to produce desired thick sauce consistency.
Serve hoppin’ john in bowls topped with relish and freshly grated sharp cheddar cheese. YUM!!

Time:
1 hour (doesn’t include time to soak and cook the peas—I always make this dish the day before I plan to serve it!)

Source: http://www.eatliverun.com

New York Times Black Bean Burgers

Notes: I made these for supper tonight. It was pretty good. I may tweak the recipe a little next time. We both used Dijon mustard as a condiment and both thought it was a little overpowering.
Edit: We had the leftover burgers the following night, this time using vegan mayonnaise and whole wheat skinny buns. We liked them this way better.

Ingredients:
1 can black beans, rinsed and drained
1 can tomatoes with zesty mild chilies, drained
1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, chopped
1 cup chopped carrots
1 cup parsley or cilantro
2 cups quick rolled oats
8 whole grain buns
Fresh veggie toppings and healthy condiments

Directions:
Preheat oven to 450º. Process the first seven ingredients using an immersion or a regular blender or food processor. Remove contents into a large bowl and stir in the oats. Form into patties, place on a sprayed baking sheet and bake for 8 minutes (if you did not use Quick Oats, bake for 16 minutes). Turn oven up to broil and cook for 2-3 more minutes, until the tops are nicely browned. Toast the buns and pile on your favorite toppings.
Variation:
Sauté the burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side, until both sides are browned.

Source: Unknown.

TV – Media Cabinet

We’ve been needing a cabinet for our TV in the basement. Couldn’t find anything new at the stores that we liked or could afford. At an antique store we spotted an old buffet from late 50s early 60s (I’m guessing). The price was right so we brought it home and I gave it a make over to give it a distressed paint look. My first time doing something like this.

As it sat in the antique store.

After sanding off the old worn finish and applying a grey base coat.

I then painted it green, sanded through some spots and applied a light wood stain over the sanded spots.

Finished with a clear coat.

Not the best job at distressing but good enough.