Date: 03/07/2011
Cook: Jen C.
Menu: Rice With Sausage, Beans and Veggies with Asian Inspired Dressing and Red Cabbage Slaw
Jen whipped up a hearty and delicious meal of rice, beans, sausages and veggies with a simple and tasty dressing from Color Me Vegan. Side of slaw and we all were happy!
Saturday, March 12, 2011
Sunday, March 6, 2011
Tofu Rice Balls with Miso Walnut Sauce, Lentil Soup, Coriander Bread
Date: 03/03/2011
Cook: Jen G.
Menu: Tofu Rice Balls with Miso Walnut Sauce, Lentil Soup, Coriander Bread and Chocolate Chip Cookie Bars
From Stefanie:
Tonight's dinner was really yummy. I really enjoyed the flavor tones and textures -- the lentil soup had a clean earthiness that is really satisfying. The tasty tofu balls were fun to pick up and dip, and had just the right amount of chewiness, and the miso walnut dipping sauce is soooo good - salty and sweet and savory. I even put some on the salad. Dessert choc-chip blondies. My son, an avowed meat eater, ate everything with gusto.
Cook: Jen G.
Menu: Tofu Rice Balls with Miso Walnut Sauce, Lentil Soup, Coriander Bread and Chocolate Chip Cookie Bars
From Stefanie:
Tonight's dinner was really yummy. I really enjoyed the flavor tones and textures -- the lentil soup had a clean earthiness that is really satisfying. The tasty tofu balls were fun to pick up and dip, and had just the right amount of chewiness, and the miso walnut dipping sauce is soooo good - salty and sweet and savory. I even put some on the salad. Dessert choc-chip blondies. My son, an avowed meat eater, ate everything with gusto.
Welcome Stefanie!
Date: 03/02/2011
Cook: Stefanie
Menu: Chickpea Curry with Rice, Spinach Salad with Walnuts and Strawberries and Mango Coconut Fruit Salad
Jen and I extend a very warm welcome to Stefanie, who is giving mealgroup a whirl for the month to see if it is a good fit for her family! Stefanie thoughtfully took the time to write up some of her thoughts about her initial experiences with us:
I'm happy to have joined this group. Its the end of my first week, and I'm totally psyched about cooking and being cooked for. First meal was Jen C's: spicy burgers, oven fries, succulent edamame succotash and satisfyingly rich choc-chip cookies. All of these treats were different for me, and fun. I especially enjoyed the burgers. Then it was my turn to cook. Coming from a big family (but living as a twosome now), it felt good to cook for a group again. Preparing food for the group gives me incentive to make a proper meal and try new recipes.
Last week I got a new cookbook entitled Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. It inspired me to make a chickpea curry. In the intro to beans, the author states that sprouting beans increases their vitamin, mineral and protein content. So I sprouted the chickpeas for a couple of days before cooking. I also prepared a spinach salad with strawberries and walnuts, topped with poppy seed dressing: 1/4 c each olive oil and Japanese "seasoned" vinegar, 3 teaspoons poppy seeds, 1/4 teaspoon each fresh grated ginger and garlic, pinch of salt, 1/4 tsp black pepper. Mix well into salad before serving. Dessert was mango coconut fruit salad: frozen blueberries, mango and cherries dressed in mango coconut milk yogurt with 1/2 c. shredded coconut.
Cook: Stefanie
Menu: Chickpea Curry with Rice, Spinach Salad with Walnuts and Strawberries and Mango Coconut Fruit Salad
Jen and I extend a very warm welcome to Stefanie, who is giving mealgroup a whirl for the month to see if it is a good fit for her family! Stefanie thoughtfully took the time to write up some of her thoughts about her initial experiences with us:
I'm happy to have joined this group. Its the end of my first week, and I'm totally psyched about cooking and being cooked for. First meal was Jen C's: spicy burgers, oven fries, succulent edamame succotash and satisfyingly rich choc-chip cookies. All of these treats were different for me, and fun. I especially enjoyed the burgers. Then it was my turn to cook. Coming from a big family (but living as a twosome now), it felt good to cook for a group again. Preparing food for the group gives me incentive to make a proper meal and try new recipes.
Lentil Pecan Burgers, Oven Fries, Edamame Salad and Cookies
Date: 02/28/2011
Cook: Jen C.
Menu: Lentil Pecan Mini-Burgers, Oven Fries, Edamame and Corn Salad and Chocolate Chip Cookies
This was a delicious meal! Funny that Jen made mini-burgers; I've been reading a lot about sliders and thinking about what a delicious concept they are. I loved the salad, too, and in the interest of full disclosure, I will mention that no one else in my family ate any of the cookies: I grabbed the container as I ran out the door to a meeting and they were so good that I ate them all myself.
Cook: Jen C.
Menu: Lentil Pecan Mini-Burgers, Oven Fries, Edamame and Corn Salad and Chocolate Chip Cookies
This was a delicious meal! Funny that Jen made mini-burgers; I've been reading a lot about sliders and thinking about what a delicious concept they are. I loved the salad, too, and in the interest of full disclosure, I will mention that no one else in my family ate any of the cookies: I grabbed the container as I ran out the door to a meeting and they were so good that I ate them all myself.
Lentil Quinoa Stew and Chipotle Sweet Potato Biscuits
Date: 02/24/2011
Cook: Jen G.
Menu: Quinoa Stew, Chipotle Sweet Potato Biscuits and (perhaps slightly stale) Banana Muffins
I've been wanting to do a little more crockpot cooking and so I found this recipe, which fit my requirements of being a healthy, straightforward and yummy sounding crockpot recipe. It was all that, and so I really recommend the recipe-- very good, and good for you! I thought that a savory baked good that had a spicy kick to it sounded good to accompany the stew, so I made the sweet potato biscuits that I made in the early part of 2011 and added a few chipotles and adobo sauce to the batter. They came out really well, I thought, though apologies to Jen and her family, as well as mine: they were a tad undercooked. I love these biscuits, though! If you don't mind sacrificing a few nutrients to the microwave, they are really easy to make if you nuke up the sweet potato while you assemble the dry ingredients-- then mash up the sweet potato, add to the mix and pop them in the oven.
We had a few banana chocolate chip muffins left over from a couple of days earlier that I threw in, as there was no one in my household who was interested in them (sigh).
Cook: Jen G.
Menu: Quinoa Stew, Chipotle Sweet Potato Biscuits and (perhaps slightly stale) Banana Muffins
I've been wanting to do a little more crockpot cooking and so I found this recipe, which fit my requirements of being a healthy, straightforward and yummy sounding crockpot recipe. It was all that, and so I really recommend the recipe-- very good, and good for you! I thought that a savory baked good that had a spicy kick to it sounded good to accompany the stew, so I made the sweet potato biscuits that I made in the early part of 2011 and added a few chipotles and adobo sauce to the batter. They came out really well, I thought, though apologies to Jen and her family, as well as mine: they were a tad undercooked. I love these biscuits, though! If you don't mind sacrificing a few nutrients to the microwave, they are really easy to make if you nuke up the sweet potato while you assemble the dry ingredients-- then mash up the sweet potato, add to the mix and pop them in the oven.
We had a few banana chocolate chip muffins left over from a couple of days earlier that I threw in, as there was no one in my household who was interested in them (sigh).
Stuffed Cabbage
Date: 02/21/2011
Cook: Jen C.
Menu: Lentil Stuffed Cabbage Leaves
We were continuing to whirl around in the busyness of our lives and I was coming off a head cold that had really brought me down when Jen appeared at our doorstep with a container full of yummy stuffed cabbage rolls. Lentils and rice surrounded by cabbage and served with a light tomato sauce-- they were just the thing to send me hurtling back to good health.
Cook: Jen C.
Menu: Lentil Stuffed Cabbage Leaves
We were continuing to whirl around in the busyness of our lives and I was coming off a head cold that had really brought me down when Jen appeared at our doorstep with a container full of yummy stuffed cabbage rolls. Lentils and rice surrounded by cabbage and served with a light tomato sauce-- they were just the thing to send me hurtling back to good health.
Friday, February 18, 2011
Edamame Pesto
Date: 02/17/2011
Cook: Jen G.
Menu: Spaghetti with Edamame Pesto, Green Salad and Cupcakes
I really thought I would make split pea soup for last night's dinner, but then the temperature spiked up into the very, very high 50's for us and I didn't have it in me to make a hearty warming soup on such a beautiful warm day.
Instead, I wanted to make a pasta dish. I was thinking of a red lentil sauce that I sometimes make, but opted instead for an edamame pesto from Appetite for Reduction. Served not on fancy vegetable-y linguine but plain spaghetti, along with a salad and for dessert--cupcakes from Sweet Avenue.
I enjoyed this meal but I'm extremely partial to pesto, so that goes a long way, right?
Cook: Jen G.
Menu: Spaghetti with Edamame Pesto, Green Salad and Cupcakes
I really thought I would make split pea soup for last night's dinner, but then the temperature spiked up into the very, very high 50's for us and I didn't have it in me to make a hearty warming soup on such a beautiful warm day.
Instead, I wanted to make a pasta dish. I was thinking of a red lentil sauce that I sometimes make, but opted instead for an edamame pesto from Appetite for Reduction. Served not on fancy vegetable-y linguine but plain spaghetti, along with a salad and for dessert--cupcakes from Sweet Avenue.
I enjoyed this meal but I'm extremely partial to pesto, so that goes a long way, right?
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