Thursday, April 30, 2009

photo recipe cards....sandwich collection




There's nothing better than eating toasted sandwiches outdoors on a sunny day. Here is my sandwich recipe card collection. enjoy.

pink and green...so bright, so lovely

inspired by 101 Cookbooks and her asparagus stir fry, I just had to attempt something so pretty and healthy.
asparagus, radishes, tofu, purple cabbage, toasted soy nuts (for garnish) and of course herbs and spices (parsley, fresh chilies, and red onion), OR any other veg you have lying around.....

1. saute onion, chili and parsley in a little olive oil
2. add tofu, then the cabbage, then the asparagus and sliced radish
3. toss, turn, fry, season to taste.
4. eat on a dish, or in a small bowl (oh...and sprinkle sesame seeds for fun)

Monday, April 20, 2009

so simple, so fresh, so easy.....

We have all heard the phrase that cooking should be simple, easy, and fresh. Sometimes the cleanest eats come from combining a few ingredients and barely even processing the dish by cooking. Recently, I stumbled across this article by Mark Bittman in the New York Times. He posts 101 simple glorious recipes that take under ten minutes to prepare.... simply by mixing fresh ingredients or eating raw. Inspired by this concept, I created this white been puree today. Simple, easy, storable, and can be eaten in a variety of ways. (with pita, with celery sticks, on toast, in a sandwich instead of mayo etc.)

1. drain white beans and rinse
2. chop flat leaf parsley, chillies, dill and squeeze the juice from 2 lemons
3. put all ingredients in the blender, add 1/4 olive oil, Salt and Pepper
4. blend, mix, chop, puree, (whatever you would like to make it as thick or as smooth as you like)
yummmy! and so very simple. the herbs give the dip a colour that resembles guacamole, and the bean's savoury texture mimics the avocado without the calories. feel free to substitute with other herbs, or leave out the chili. enjoy.

Tuesday, April 7, 2009

lovely lentils

Lentils contain high levels of protein and iron!!! They are favourites among vegetarian dishes because these little legumes are full of flavour and can be served both hot and cold. They bring a nutty, peppery and rustic appeal to any dish and leave you feeling satisfied and full. Today I incorporated a rainbow of ingredients to create a Delicious lentil dish for dinner, and leftovers that can be eaten up as a cold salad. yummy!
1.dice: carrots, mini red potatoes, red/yellow pepper, mushrooms, red onions, tomatoes, peas, and parsley
2. first saute carrots and red potatoes in olive oil, adding S&P, chili flakes, and ginger
3. next, add onions, mushrooms, and parsley
4. lastly, add peas and tomatoes and Lentils
5. saute for a few more minutes, mix, and add a squeeze of fresh lemon juice and grated Parmesan cheese
6. enjoy

ingredients should mimic the rainbow...

whenever making breakfast lunch or dinner, make it a habit to incorporate as many colours as possible. Also, in order to keep the veggies vibrant, be sure to avoid overcooking or steaming. The longer you cook you veggies the blander they taste, the duller they look, and the more nutritional value they loose. Remember that certain veggies take longer to cook based on texture, so be sure to sautee them in a particular order. For example, carrots and potatoes take longer than peas, herbs, and peppers. have fun!