Meatless Monday: Mediterranean Chickpea Stew

Mediterranean Chickpea Stew

I posted this a couple weeks ago on my personal Facebook page, and since, I'm back into the blogging world, wanted to share with you.  This has become an almost weekly staple meal at our house. This is another easy, almost one pot, meal that makes enough for a feast and only takes about 30-40 minutes.  Swing by the grocery store on your way home from work and pick-up the ingredients for dinner tonight.
Bonus:  It's vegan!
Recipe here: http://www.wholefoodsmarket.com/recipes/424

Meatless Monday: Greek-Style Burgers

Hope everyone is on their way to Halloween recovery.  Even with yesterday being the biggest celebration of junk food for the year, we managed to have a pretty healthy dinner that is so tasty.

We started off with the recipe for  Greek-Style Quinoa Burgers but I make mine with boxed couscous instead of quinoa. I used 3/4 of the finished amount of couscous and then add an extra egg to the mixture (so two eggs total).  This makes us six burgers.
I serve these burgers with homemade tzatziki, a couple slices of cucumber and on Flatout Fold-it Breads instead of pita.  I skip the recipe given with the burger recipe.  My tzatziki recipe is based on the recipe shared by Stephanie at the Coexist Cafe.  I use the same ingredients but I actually 1/2 the amount of yogurt.  We love a strong tzatziki at our house.
On the side we've got some homemade hummus and a handful of Pretzel Crisps (Everything flavor.. my favorite with hummus).

These would also be great with some grilled or steamed veggies on the side or a nice Greek Salad.  I've also added other toppings onto my burger such as feta, hummus, kalamata olives.  Try to mix it up with what you like.

Meatless Monday: Veggie Pizza

Happy Meatless Monday!

We've got homemade veggie pizza with bell peppers, mushrooms and tomatoes in the oven. What's for dinner at your house?

Here's links to the recipes I used for the crust and sauce:
Crust: http://www.myrecipes.com/recipe/homemade-pizza-dough-10000001906369/ (Cook 500° for 12 mins on perforated pizza pan).
Sauce: http://www.myrecipes.com/recipe/new-york-style-pizza-sauce-10000001906371/ (this is the best sauce!!)

Is Junk Food Really Cheaper?

If you read nothing else that I've ever posted, please take time to this article by Mark Bittman at New York Times:  Is Junk Food Really Cheaper?  Really, I beg you.. read the article.. change your life.  This isn't about not eating meat, or just eating fish, or any fancy diets.  This is about eating real food AND saving yourself money.   It's so simple.  No tricks, no gimmicks, no lies.. real food, that is inexpensive and better for you than anything handed out a window to your car.

I know many of you won't take the time to read this, so if nothing else, review the below (info)graphic.  The following graphic is also included in this article. I came across this graphic today on a post from Ellen Jaffe Jones (author of Eat Vegan on $4.00 a Day: A Game Plan for the Budget Conscious Cook) and I'm so glad that she shared it. 

click to enlarge

Also, as a reminder, feel free to come over and follow me on Google+.  I've been continuing to share quick tips, resources and other articles that you might find interesting over there.  I'll been sharing other random things from real life.  Stop by.. say hi... after you read the article!!

Souped-up Ramen

In celebration if the back to school season, what better to share than a recipe that includes ramen!  We all love ramen-style instant noodles, right?  It is so easy and cheap and delicious.. but let's be honest, these aren't that good for us.  The noodles themselves are loaded with salt and carbohydrates and often times fried as part processing.  Let's not even get started on that powdered flavoring packet.. WOW!
 
Well, unfortunately, I was feeling a bit under the weather this past weekend and ramen sounded really good.  I knew we had one package left in the cupboard and decided to go for it.  Still keeping my healthy head somewhat on my shoulders, I wanted to add flavor and a bit of real food as well as leaving out the powder seasoning all together.  Traditionally, ramen has always been served with additional items such as vegetables and meats.  It is not just noodles in flavored salted water.  I used this principle when creating my ramen dish.

Here's the run down

1 package Ramen Instant Noodles (flavor doesn't matter since we are skipping the powder)
1/4 cup carrot - diced (I used 2 good sized baby carrots)
2 scallions - sliced (reserve a bit of green tops for garnish)
1/4 cup of fresh sliced mushrooms (I used 2 medium button mushrooms as this is what I had on hand)
1/2 tablespoon of Sesame Oil
1/2 tablespoon Low Sodium Soy Sauce (if desired)

Boil water as per packed directions.
When water simmers, add scallions and oil.
Once boiling, add noodles, carrots and mushrooms.
Remove from heat when noodles are done (veggies should be done too)
Transfer to bowl and top with reserved scallions and soy sauce (if desired)

Now, one ramen packet contains two servings, but I can't recall ever just eating half of the block of noodles.  Also, I don't like the soup part and I usually drain it off and just eat the noodles (this was always part of my efforts to cut back on the sodium and modified itself into an 'I just like the noodles' enjoyment).  You can do either.  By adding the oil and scallions to the water, this flavor gets infused into the water before cooking the noodles.  You can also add a little salt to the water, of course.  The carrots and mushrooms add flavor and texture as well.  Mix it up and play with what you have on hand.  Feel free to add more or less than the suggested amounts of veggies above (by now I'm sure that you've figured out most of my recipes aren't rocket science).  These ingredients were what I had so in they went.   Oh and sesame oil should be available in the ethnic food section of your local grocery.  This is an ingredient than can be a bit pricey, but I find it's really good to have on hand, lasts a while and adds a ton of flavor to Asian themed dishes that I make (and I used it to make gelato a few weeks ago too!)

Wow, I just noticed that the 'suggested serving' photo on the package of ramen shows mushrooms, carrots and what might be scallions (maybe broccoli).  Who knew I was so genius?!?!