29 Apr 2009
by marisashealthykitchen
in Home Cooking
Tags: comfort food
This is not the best food combining meal, but it was fun to make. I always love making food that involves my hands and this one was pretty creative. Plus Michael loved it and the kick that I gave both the rice and the dumplings.
I am sure this would be so delicious with soy or veggie beef crumbles!!
Jamaican Beef Dumplings
Dumplings inspired by recipe from Gourmet May 2009
This should make about 40 small dumplings
- 1/2 cup finely chopped scallion
- 1/4 cup finely chopped onion
- 1/4 teaspoon tumeric
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon dried thyme
- 1 1/2 tablespoons oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound ground beef
- 2 tablespoons fine dry bread crumbs
- Hot sauce (preferably Jamaican)
- 30-40 dumpling or wonton wrappers
Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.
Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings. Have fun with making them in fun shapes, just make sure they are sealed.
If you want you can fry them, but for healthier steamed dumplings, boil water and place dumplings without crowding in your steamer (metal or bamboo). Cover and steam for 20 minutes.
Jamaican Rice and Peas
I can’t say how authentic this is, but it was fun to put this together. This makes a lot, 10 or so servings. My own creation
By the way, when Jamaicans say peas, they mean beans not green peas. So that is why you do not see any green peas in this recipe.
- 1 can red kidney beans
- 1 can of coconut milk
- 1 can green chilies
- 5 teaspoons of salt
- 2 scallions, minced
- 2 fresh thyme sprigs, left whole
- 3-4 cups of long grain rice
- 5-7 cups of water
Stir water, coconut milk, beans, salt, scallions, thyme, and chiles together. Bring to a boil and then reduce heat to low and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Discard thyme.
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29 Apr 2009
by marisashealthykitchen
in New York Highlights
Tags: vegan
I have not been here yet but it looks amazing and I hope to go soon! You can sign up via email for their mailing list that tells you the menu for their upcoming dinner. Look below at the next menu. SO yummy looking!!
4 Course Vegan is a concept born out of pure passion for food and people. Throughout time, the dinner table remains a place to gather, to eat, to enjoy, to relax, to converse, and to share ideas. The table is the communal meeting spot. In January 2003, 4 Course Vegan, based in Williamsburg, opened its doors in hopes to bridge the communities through this transformative dining experience. Chef Matteo serves compassionate, worldly fare with emphasis on the freshest organic ingredients, without the use of any animal products. 100% Vegan.
Saturday, May 2nd, 2009
4 Course Vegan presents:
6 Years of Fine Dining in Williamsburg
Fresh Fava Bean Crostade with
Kalamata Olives and Chickpea Puree
*****
Portobello-wrapped Asparagus with
Wild Arugula and Oregano Vinaigrette
*****
Sunflower ‘Burger’ with
Crispy Leeks and Spicy Ketchup
*****
Chocolate Coconut Torte with
Meyer Lemon and Vanilla Bean Cream
–
featuring fresh ingredients from NYC’s Green Markets
local, organic, seasonal, and sustainable
forty dollars per person
dinner is at 8pm
space is limited/RSVP in advance
718-599-5913
www.4coursevegan.com
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27 Apr 2009
by marisashealthykitchen
in In the News
 |
| Your Ultimate Shelf Life Guide – Save Money, Eat Better, Help The EnvironmentNot sure if you should toss those leftovers? StillTasty has the 411 on everything in your fridge and freezer. Search its database by specific food (and we do mean specific), or find items by category. Once you locate the food in question, StillTasty will tell you how long it’ll stay safe and delicious, and also give you suggestions for the best ways to store it.
featured on Vital Juice |
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26 Apr 2009
by marisashealthykitchen
in In the News
Bittman Confesses to Veganism Before 6
Photo: Getty Images
Mark Bittman has a straightforward way of sticking to Michael Pollan’s mantra from In Defense of Food(“Eat food. Not too much. Mostly plants”): He’s a “VB6 — Vegan Before 6,” he tells NPR. Bittman has lost 30 pounds by eating fruits, vegetables, and grains before splurging on “the food I love most — but with a little restraint” at dinner. He also congratulates himself for reducing greenhouse gases, however minimally, by moderating his consumption of the 10 billion animals the U.S. produces in a year. NPR follows Bittman’s dissertation with a recipe for cassoulet that calls for a pound of Italian sausage. Must be dinner.
Back To Basics: Good For You, Good For The Earth [NPR]
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26 Apr 2009
by marisashealthykitchen
in Home Cooking
Tags: chicken, Edamame, sauces, sides, vegetarian
This dish smelled so good as I was making it. If I was not juice cleansing I would have definitely had some of the skordalia on its own. I served this with collard greens sauteed with a garlic paste that I made. Michael loved it all! Enjoy!
Skordalia is a Greek dip normally made with potatoes instead of edamame. You can serve this as a good vegetarian side dish or app paired with pita bread.
Recipe from Bon Appétit August 2008
- 1 16-ounce bag frozen shelled edamame (soybeans)
- 1/2 cup coarsely chopped fresh basil
- 1/3 cup extra-virgin olive oil plus additional for brushing
- 3 garlic cloves, peeled
- 6 tablespoons freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 4 large skinless boneless chicken breast halves ( I used thin cutlet cut breasts, so I used more)
Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes (this should just take 3-4 minutes). Drain, reserving 1 cup cooking liquid for skordalia.
Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.
Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.
Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.
Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.
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23 Apr 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: chicken, comfort food, non-dairy cheese, pesto, pine nuts, quick and easy, sauces, vegetarian, Zucchini Pasta
This pesto is so great and has so many uses! I used this for a different chicken recipe and had so much left over that I was able to freeze it for future use. I made Michael simple grilled chicken with the pesto and for me fabulous zucchini noodles with the pesto. Although this was not a totally raw meal for me, it is a great transitional meal. If you have never seen, made, or tried zucchini noodles it is a must! You can use a really inexpensive tool called the Spiralizeror just use your vegetable peeler and make strips for more of a linguine. I use these noodles all the time to mix it up and have fun with my food. You can use raw sauces for a totally raw meal or marinara, etc. for more of a comfort food or transitional meal.
Zucchini Noodles with Sun-Dried Tomato Pesto
Grilled Chicken with Sun-Dried Tomato Pesto and Spinach with Lemon Juice and Olive Oil
Sun-Dried Tomato Pesto
quick and simple, this should take 20 minutes
recipe yield 2.5 cups
4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese (I use vegan parm.)
salt to taste
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended.
- Add vinegar, tomato paste, crushed tomatoes and red wine, and process.
- Stir in olive oil and Parmesan cheese.
- Season with salt to taste.
- Enjoy!
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