Wednesday, June 15, 2005

Veggie/fruit challenge

Hey guys...I'm going to have to declare (for me at least) a momentary stop in the challenge, because we just had a contract approved on a house and we'll be moving in TWO WEEKS! I'm lucky to get anything in my mouth these days. :)

Monday, June 13, 2005

Challenge Day 1

Alright, here we go.


Shannon
The pyramid says 2.5 cups of vegetables and 2 cups of fruit for me every day. Man, that seems like a lot of food. Here's how I did today:
1/2 c. raspberries (eaten in lemon yogurt, so good Alissa!)
1 c. watermelon (I think it might have been a little more, actually)
1 c. squash (sauteed, eaten with salmon for lunch)
1 c. potatoes (with dinner)
1/2 c. corn (with dinner)
1/2 c. melon (snack)

(sorry this is so late, we were writing a bid on a house)

Sunday, June 12, 2005

Roasted greens with beans

I stole this recipe from the food writer for the WashPost. I've altered it to suit my tastes. Also in honor of the veggie/fruit challenge. :)

One bunch of greens, your choice (kale, collard, spinach, etc)
Half an onion, diced
tomatoes (optional)
One can beans (chickpeas, white beans/canelli work best)
Wash the greens, then put in bottom of a baking pan. Sprinkle onion, tomatoes and beans on top. Season with salt and garlic powder, and drizzle with olive oil.
Roast in 400 degree oven until wilted. (watch closely, it might only take about 5 minutes)

I might add that this is not only a good way to get veggies, but to get iron and protein, too.

Sauteed squash

In honor of the veggie challenge (begins tomorrow!), I thought I'd post this super easy recipe. Grace taught it to me a long time ago.

Summer squash (both yellow and zucchini), cut into rings or pieces
bacon (optional)
one onion, sliced
salt and pepper
butter
Melt the butter in the pan, and saute the bacon, cut into bite sized pieces, in it. Add the squash and onions, and cook until soft. Season with salt and pepper.

Yum.

Thursday, June 09, 2005

Grilled Stone Fruit

*courtesy of epicurious.com

I have been all about the grill lately. I haven't tried this yet, but it sounds yummy. I bet you could stick it under the broiler if you don't have a grill.

4 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
2 peaches, pitted and halved
2 nectarines, pitted and halved
2 plums, pitted and halved
1 tablespoon sugar
1 bunch fresh mint, for garnish
Vanilla ice cream (optional), for serving

1. Preheat a well-oiled grill to medium.

2. Combine the melted butter and vanilla; lightly brush it over the cut sides of the fruit. Place fruit on a plate and sprinkle lightly with the sugar.

3. Place the fruit, cut-side down, on the grill for exactly 4 minutes. Carefully remove to a serving platter with a spatula and arrange decoratively. Garnish with a big bunch of mint in the center of the platter and serve with ice cream, if desired.

** Notes:
Also makes a delicious breakfast when served with yogurt and honey.
To prevent the fruits from sticking, cook them on a well-oiled grill.

Tuesday, June 07, 2005

Veggie and fruit challenge

If anyone is unaware, I can be a little bit obsessive. If I get a specific ingredient that I want to cook with, I'll often do nothing but cook with that ingredient for a week. If I decide I want to cut down on something, I usually just cut it out, like I recently did with soda. (aside from a slide while my parents were here) A few weeks ago, Gwen cut out Diet Coke and I cut out potato chips for a week, just to see if we could do it.
So on behalf of my obsession, Gwen and I are going to embark on a new "challenge" next week. We're going to eat the recommended daily allowance of fruits and vegetables each day for a week, starting next Monday. We'll be using the new food pyramid, which has been programmed with our own stats. And we'll be journaling how it goes (and what we're eating), on this site.
So bring on the vegetable and fruit recipes, because we're going to need them. And want to play along? Just edit the post I will start each evening (after dinner, around 7:30) to include your info. If I haven't started the post for the day, feel free to begin it yourself.
At the of the week, we'll assess the situation and see if maybe we want to add protein or dairy to the "challenge" and whether we're going to continue or not.

Nothing bad can come of eating more veggies and fruits, right?

Friday, June 03, 2005

Baked Stuffed Flounder

From Cooking 'Round the Clock by Rachel Ray

1 Tbsp. extra-virgin olive oil (EVOO)
2 slices bacon, chopped
1 medium onion, chopped
1 shallot, chopped
2 cloves garlic, chopped
1/4 red bell pepper, chopped
1 rib celery with greens, chopped
salt and pepper
1/2 tsp. ground thyme
3 Tbsp. chopped parsley
6 oz. crabmeat, flaked
1/4 c. butter, cut into pieces
4 large flounder fillets
1 lemon, cut into wedges
1/2 c. bread crumbs
paprika, for garnish

Preheat oven to 400.
Heat a skillet over medium-high heat; add evoo and bacon and cook until bacon begins to crisp, about 2 minutes. Add onion, shallot, garlic, bell pepper, celery, salt and pepper, thyme, and 2 Tbsp. parsley. Saute 2 minutes. Stir in crabmeat and remove from heat.
Heat a second skillet over medium heat. Add the butter and let it melt. Season flounder with salt and squeeze a little lemon juice on both sides. Turn fish in melted butter and set in shallow baking pan. Add bread crumbs to butter and cook, stirring, until brown. Add the crab/vegetable mixture to the bread crumbs and combine. Mound stuffing on half of each flounder and fold fillets over to wrap and seal the stuffing. Bake until fish is opaque, about 20 minutes. Serve with lemon wedges, garnished with remaining parsley and paprika.

*My notes -- I didn't have flounder, so I used tilapia, and it was really good. Also, I didn't fold the fillets...just sort of laid them in the pan, and then poured the stuffing on top of it and then baked. Cut down on prep time, and I don't think anyone was disappointed the fillets weren't folded over.

Wednesday, June 01, 2005

Grilled Veggies

Marinade:
3 Tbsp vegetable oil*
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 tablespoons fresh lime juice
2 tablespoons water
2 tablespoons chopped fresh cilantro
2 tablespoons tomato paste
1 1/2 teaspoons honey
2 cloves garlic, minced
Salt, to taste

In a medium bowl, stir ingredients together until smooth.

Kebabs:
2 red peppers cut into 1 1/2-inch pieces
2 green peppers cut into 1 1/2-inch pieces
2 yellow peppers cut into 1 1/2-inch pieces
4 yellow onions cut into 1 1/2-inch pieces
2 large yellow squash cut into 1 1/2-inch pieces
2 large zucchini cut into 1 1/2-inch pieces
1 medium eggplant cut into 1 1/2-inch pieces

Preheat grill or broiler.
Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade.

* I used olive oil, and I decreased the amount of oil to 2 Tbsp and added a little extra water, just for calorie-counting's sake. Also, I marinated the veggies in the fridge for an hour before threading them on the skewers, then threw them on the grill. Yummy.