Egyptian koshari (vegan) 6/4/22

Posted on June 5, 2022 by Beebamom
Egyptian koshari

According to The Mediterranean Dish, the website where I found this recipe, koshari is “an Egyptian comfort bowl of lentils, rice, chickpeas, with a special tomato sauce and savory crispy onions on top!” I think I made it even more comforting for me by adding in the leftover farro we had and putting the whole thing on a bed of kale. It is a glorious mixture of yummy legumes and rice laced with coriander and garlic with a spicy, acidic tomato sauce and fried onions.

The recipe has a lot of steps. Since we already had a rice/farro mixture made, we just reheated it and mixed in the lentils afterward. Our lentils cooked a bit too long so keep yours on the firmer side. I also think I will use diced tomatoes next time instead of tomato sauce for more texture. Also my onions which I used corn starch to coat instead of flour should have been sliced much thinner.

All in all, though, a hearty, delicious dish that I could not stop myself from having seconds.

Posted in Egyptian, Kitchen tips, Legumes, Mediterranean, Pasta, Recipes, rice, Vegan, Vegetables, Vegetarian | Tagged , , | Leave a comment

Vegan green vegetables pasta 6/3/22

Posted on June 4, 2022 by Beebamom
Fusilli with mushrooms, zucchini, and broccoli over raw kale

We used up a bunch of vegetables from our crisper today with a delicious vegan pasta dish. In the time it took to bring our salted water to a boil and cook the pasta I sliced and quickly cooked all the vegetables in a little oil and pasta water. Start by cooking the mushrooms, then add the onions along with some salt, oregano, and red pepper flakes. Then I put in the garlic and broccoli stems. When the pasta was almost ready I added the zucchini and the broccoli florets. Drain the pasta saving a cup of pasta water and put the drained pasta into the vegetables. Stir around. Add the pasta water. Stir around so more and you are done. Serve the pasta on a bed of raw kale which will wilt nicely. I used some of our good olive oil to dress the top.

Posted in Easy, Methods, Pasta, Vegan, Vegetables, Vegetarian | Tagged | Leave a comment

Atlantic cod, polenta, parsley sauce, and zucchini 6/2/22

Posted on June 3, 2022 by Beebamom
Oven-roasted Atlantic cod with parsley sauce, polenta, and zucchini

Every week I get emails with what is on sale at our local grocery stores. This week I saw that fresh Atlantic cod was $12.99/lb. (plus another 10% off for being an Amazon Prime member) at Whole Foods. Having lived on both the east and west coasts of the U.S., I think that Atlantic cod is a tastier fish than Pacific cod. So we changed our dinner plans to take advantage of the sale.

John oven-roasted the fish in a 400F oven for 14 minutes after a 30 minute marinade of lemon zest, herbs, and olive oil. It was perfect. I made a parsley sauce from lemon juice, salt, water, olive oil, and a bunch of parsley. I needed to use the blender for the sauce. (I mention this because I rarely use the blender since it is much more difficult to clean than my food processor.) I also sautéed the zucchini with onion and garlic in some olive oil and also a bit of water to steam it. The zucchini came out really delicious. John said it was the star of the dinner. Yay, me. 😊

Posted in American, Fish, pescatarian, Vegetables | Tagged , , | Leave a comment

Stir-fried broccoli and chicken over kale and rice 6/1/22

Posted on June 2, 2022 by Beebamom

Stir-fried broccoli and chicken with rice/farro combo over raw kale

The weather people assured me that the high temperature on Wednesday was supposed to be 73F. With very moderate temperatures for the day I felt that boiling a big pot of water to make fettuccini arrabbiata would not be a problem. However, as often happens the weather people were wrong and the high turned out to be 93F! So we switched gears and made a quick stir fry using rotisserie chicken, some broccoli and the leftover rice and farro from previous dinners. I like to add raw kale at the bottom of the bowl to make it seem like I am eating a giant bowl of food.

Posted in Asian, Chinese, Easy, Grains, Healthy tips, Hot weather meals, Poultry, rice, Vegetables | Tagged | 1 Comment

Farro bowl with vegetables 5/31/22

Posted on June 1, 2022 by Beebamom
Farro over raw kale with edamame, roasted Brussels sprouts and eggplant with a peanut/yogurt sauce

I have not made this yummy dish since February and it belongs in a more frequent rotation. I baked the farro in the oven which enhances its nutty flavor.

Oven baked farro

1.5 cups farro
1 teaspoon kosher salt
2 1/3 cups hot water
Olive oil spray

Heat oven to 375F. Spray a 9×9 inch baking dish. Add farro. Add water. Add salt. Cover tightly with aluminum foil. Bake for 60 minutes at 375F. Let sit for 5 to 10 minutes before fluffing.

Once you have the farro made all that is left is to defrost some shelled edamame, roast the vegetables, and make the dressing. Cut the sprouts in half and cube the eggplant. Put the vegetables in a plastic bag or large bowl, add two tablespoons of olive oil and a generous pinch of salt and mix. Lay the vegetables out on a lined, sprayed sheet pan and bake in a 425F oven for 25 minutes, rotating the sheet pan halfway through.

The original recipe calls for a lemony tahini dressing and that is probably the way you might want to go for a vegan preparation. The sauce I made starts with non-fat Greek yogurt and also has peanut butter powder, lemon juice, sesame oil, soy sauce and salt. I just keep adding ingredients until it tastes right.

Posted in Grains, Legumes, Middle Eastern, Recipes, Sheet pan, Vegan, Vegetables, Vegetarian | Tagged , | Leave a comment

Shrimp tacos 5/30/22

Posted on May 31, 2022 by Beebamom
Shrimp tacos with cabbage, onion, mango, cilantro, and salsa

We figured that tacos are about as American as apple pie and a fitting dinner for a patriotic holiday. We were going to grill the shrimp and eat outside but it got very windy so we ended up cooking and eating inside. In addition to these yummy tacos we also had tortilla chips and guacamole and spicy black beans. We were lucky that our mango and avocado were ripe at the right moment. I put them in a paper bag with an apple to speed up ripening.

Speaking of ripe avocados I read an article saying that you can hold a ripened avocado if you submerge it in water and refrigerate it. With further investigation I also read that the FDA says this is a big NO because it promotes growth of listeria and salmonella. So don’t assume that everything you read on the internet is true!

Hope everyone had a thoughtful, reflective Memorial Day honoring those who died in service to our country.

Posted in American, Easy, Healthy tips, Holidays, Kitchen tips, Mexican, pescatarian, Shellfish, Southwest U.S., Vegetables | Tagged | 1 Comment

Stir-fried vegetables with eggs 5/29/22

Posted on May 30, 2022 by Beebamom
Stir-fried vegetables with eggs

My Breakfast For Dinner of stir-fried vegetables and eggs is one that I really enjoy. First I laid down a bed of shredded raw kale and put a veritable garden of stir-fried vegetables mixed with a little rice on top of the kale. The vegetables I used were broccoli, onion, cabbage, mushrooms, carrots, and celery. It was all seasoned with salt, garlic powder, and soy sauce. I cooked the softly scrambled eggs separately and laid them on top.

Every week I wonder, ”What can I do with my Sunday eggs this week?” I think that this concoction is one that I will stick with.

Posted in American, Breakfast For Dinner (BFD), Chinese, Easy, Eggs, Vegetables, Vegetarian | Tagged | Leave a comment

Weekly Menu May 30 – June 5, 2022

Posted on May 29, 2022 by Beebamom

This week we are featuring four vegan/vegetarian meals, two seafood meals, and one chicken meal. Our Memorial Day grill out will be grilled shrimp in corn tortillas with spicy black beans, and guacamole with tortilla chips. Later in the week excitement will be Egyptian koshari. It is a combination of lentils, rice, chickpeas, and pasta. How can that not be good!!

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Pre-made chickpea stew on a bed of raw kale over cauliflower and white rice mix 5/28/22

Posted on May 29, 2022 by Beebamom
Chickpea, turnip, fennel, carrot, and chard stew over raw shredded kale with 50/50 mix of white rice and cauliflower rice

Hard to believe but sometimes I do not feel like cooking. My lazy day often happens on Saturday after five straight days of meal preparation. In my former less healthy-eating days this would have been a night of take-out Chinese food or pizza delivery. But I am still trying to conquer those evil demons so instead we opted for the ease of a pre-made meal better known as leftovers.

For a new twist and to pad our leftover stew I added a layer of raw shredded kale. John made some new white rice which I cut with cauliflower rice. Using a mix retains the texture or the rice while paring down the calories by half.

Posted in Easy, Healthy tips, Leftovers For Dinner, Legumes, North African, stew, Vegan, Vegetables, Vegetarian | Tagged | Leave a comment

Tuna tataki with soy roasted potatoes and snow peas 5/27/22

Posted on May 28, 2022 by Beebamom
Tuna tataki with soy roasted potatoes and snow peas

Tuna tataki is basically just quick seared tuna. It is warm on the outside and cool in the center, somewhere between a cooked and a raw dish. In any case John did a great job cooking it after marinating it and covering the outside with sesame seeds. It was delicious.

For my part I looked around on the internet to find a compatible potato dish since we had used up our cooked rice and I had some little new potatoes that needing using. The potatoes are coated with soy, a neutral oil, sesame oil, and garlic and then roasted on a sheet pan. They did not have much of a pronounced soy flavor but they were good. The recipe says to cook them for 45 minutes which is way too long for little potatoes. I cooked them at 425F for 15 minutes and then turned the tray around and cooked them for another 10 minutes and they were done. Here’s a link to the recipe in case you would like to try them.

https://recipeland.com/recipe/v/garlic-soy-roasted-potatoes-sca-56162

For the snow peas, first I de-stringed them and then sautéed the pods with some sesame seeds in a little butter and soy sauce. They only take a few minutes to cook.

Another quick and easy dinner to make the next time you feel like splurging on some tuna. BTW, I bought this tuna at Costco and it was too much for us to eat all at once. First we made poké a few weeks ago and froze the rest. This is the portion we froze and it turned out fine.

Posted in Asian, Easy, Fish, Japanese, pescatarian, Recipes, Sheet pan, Vegetables | Tagged | Leave a comment