I tried a few new recipes yesterday, so I thought I'd share them.
Kath Eats Real Food is a blog I like to visit and I have it in my favorites. It always comes up on the page that has her BBQ tofu. I've been wanting to make this for about a year now. So I finally made it yesterday for lunch. I made it exactly as she described. It's a little bit sweet. Little bit, lotta bit. I still have 1/2 slab of tofu, so later this week I'll try it with the leftover KC Masterpiece BBQ sauce that I have in the fridge. Oops. I'm making BBQ chicken tonight - so I'll figure out a different way to make the tofu. No biggie.
For supper I made a new recipe that is family/kid friendly. I get these Betty Crocker Dinner Made Easy emails and they sent this recipe - Healthified Mexican Pasta Skillet. It's kinda like a hamburger helper (blech) deal. Ground beef (or ground turkey), salsa, tomato sauce, water, macaroni noodles. Super easy. Really. And tastey. I used whole grain macaroni, 93% ground beef and everything else they say, just not the specific name brands.
Good stuff. I need stovetop recipes for when grill season comes to an end. This will work.
Now, for Terrifying Tuesday. I made Artichoke Toasts. The recipe came from a cookbook I got from the library. It's called Sneaky Veggies by Chris Fisk. This book came out right before the Desperately Delicious and The Sneaky Chef books came out (but not as widely publicized). This cookbook isn't full of purees. It has some interesting recipes in it that I'm looking forward to trying. The artichoke toast recipe could not be any easier.
2 slices whole grain bread, toasted
1 4oz jar marinated artichoke hearts, drained
2 Tbsp grated parmesan
I used my hand blender to puree the hearts. Divide evenly and spread on the toasts. Sprinkle with the parm and broil for a minute or so.
It did not get met with the best reception. An acquired taste. I think the marinade was a bit too sour for our palates. I guess the marinade is supposed to be like an italian dressing or something. Maybe a different brand would taste better, or different. It's worth experimenting, I think. I will not give up on artichokes. This was our first foray into this vegetable. It's high in fiber. It deserves another shot or two.
I've got a bunch of recipes flagged in this book. I'm gonna try a few before it's due back in the library. I'll keep you posted on what does/doesn't work!
As you know, vegetarian/vegan blogs are a favorite of mine. Also, weight loss television is a favorite too. I discovered a show on BBC America called "You are what you eat". Fascinating - but she does talk about poo, so you may not want to eat while you watch it, depending on how sensitive you are. I really perked up at some of the foods she gets them to eat. She mentioned some smoothies concoctions and something called "haricot bean loaf". What is a haricot bean? Turns out it's navy beans. The guy tasted it and said it was tastey. This was before he started her regimin - so it must actually be good. So I started cruising the handy dandy internet and found several websites that feature her and her books/recipes. Her name is Gillian McKeith. I was getting all excited until I started reading book reviews and looked at her recipes. She puts them on a basically vegan/macrobiotic diet. Really strict. It amazes me that the people can go from one extreme to the other and really stick to it. But it seems they do! I don't think I have that will power. One of her smoothies called for 6 pieces of whole fruit - 1 to 2 servings! I'm not talking about berries, I'm talking pears and mango and such. Big fruit. Sounds pricey. Plus some recipes were for quinioa (plain, just made with bullion) for breakfast. Blech. Anyway, it was hugely interesting and the show is great.
I'm gonna try that haricot bean loaf. LOL! Really. We may have to follow up with a trip to McDonald's (gasp). :-)
One last bit of food talk. I've been keen on trying some new fish recipes. I cannot stand baked fish or stews or soups. I like it grilled or fried. Not fishy. So I'm gunning for a fish taco recipe. I found an interesting one on you tube. By a chef in a restaurant. It looks simple and tastey. I hope it works. I don't know how else fish can be fixed, so I feel a bit desperate. I really want to try to get to that two servings of fish a week. I'm open to ideas!!
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