Thursday, February 21, 2013

Portobello Black Bean Tacos

This is a really simple recipe that's very fresh. Feel free to add some spice, salsa, or plain yogurt to complete the meal. 

Portobello Black Bean Tacos

Lemon infused olive oil for sauteing
1 medium onion, chopped
1/4 red pepper, chopped
1/4 yellow pepper, chopped
1/3 can corn, drained
1/2 can black beans, drained and rinsed
1 large portobello mushroom, sliced
1/2 avocado, sliced
salt and pepper to taste
1/4 C shredded cheese of your choice
1/4 C chopped parsley
2 large tortillas

1. Heat oil on medium in large frying pan. 
2.  Saute onion and peppers for about 5 minutes
3. Add portobello mushroom slices and continue cooking for 3-5 more minutes. 
4. Add corn and black beans to pan, and stir to combine. 
5. Place 1/2 of the mixture in each tortilla. Top with salt and pepper to taste, parsley, and cheese. 


Wednesday, February 20, 2013

Date Hemp Seed Loaf






Date Hemp Seed Loaf 
adapted from "Date a Nut Bread" from Crazy Plates by Janet and Greta Podleski 1999

1 1/2 C light spelt flour
1/2 C chopped and pitted Medjool dates
1/2 C hemp seeds
1 C graham cracker crumbs
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 C packed brown sugar
1/2 C maple syrup
2 eggs
1/2 C almond milk mixed with 1/2 Tbsp white vinegar
1/3 C unsweetened applesauce
1/4 C canola oil
1 tsp vanilla

1. Preheat oven to 350F. 
2. Line a loaf pan with parchment paper and set aside
3. Combine the dates and seeds with 2 Tbsp of flour and set aside
4. In a large bowl, mix all remaining dry ingredients except sugar. 
5. Combine the sugar with the remaining wet ingredients and mix well. 
6. Add wet mixture to dry mixture  and combine until ingredients are just moistened, then fold in dates and seeds. 
7. Spoon batter into pan. 
8. Bake for 45-50 minutes ( until toothpick comes out clean). Let cool for 10 minutes before removing from pan, then let cool completely before slicing. 






Tuesday, January 22, 2013

Chicken/Tofu Parmigiana



The recipe I'm going to share with you today is written in a well used notebook. The pages are all starting to fall out, and I thought it would be a nice idea to slowly transfer all of these recipes to my blog. Most of them are my favorites from childhood.  This particular one was my favorite growing up - one of those recipes you request for your birthday dinner. It still stands up, and its great the night before an anticipated day of activity outdoors. Pasta is great to give you the energy you need to get you through the day.Tofu was not on the menu in my house growing up, so we had the chicken version - which Louis still prefers. I've adapted it for tofu and it works really well.  Hope you like it as much as Louis and I do!

Chicken/Tofu Parmigiana

4 chicken breasts OR 2 chicken breasts and 1/2 large package of tofu OR 1 large package of tofu
2 eggs, beaten
1 tsp salt
1 tsp pepper
1 C bread crumbs of your choice
1/8 - 1/4 C oil for frying ( I used light olive oil)
1 28 oz can low sodium diced tomatoes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp garlic powder
1 Tbsp butter
1/2 C freshly grated Parmesan cheese
150-200g mozzarella or goat cheese mozzarella ( I used half and half)

1. If using tofu, drain for 30 minutes prior to use. 
2. In small bowl, combine eggs, salt, and pepper. Whisk to combine. 
3. Place bread crumbs in a bag. 
4. Cut chicken and/or tofu into nugget sized pieces. 
5. Dip chicken/tofu in egg mixture, and then shake in crumbs to coat. 
6. Heat oil on medium in skillet. I heat about 1/8 of cup and only add a bit at a time as I go if I think I need more. 
7. Brown chicken/tofu on both sides in the oil, and then place in 9x13" baking pan. 
8. Preheat oven to 350F
9. In medium saucepan, combine tomatoes and spices. Bring to a boil and then reduce heat and simmer for 10 minutes. 
10. Stir in butter. 
11. Pour sauce over chicken. Sprinkle with Parmesan cheese. 
12. Cover with foil and bake for 30 minutes. 
13. Uncover and sprinkle with mozzarella. Bake an additional 10 minutes. 
14. Enjoy served over pasta of your choice, spaghetti squash, or along side steamed vegetables.