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Tag Archives: Vegetarian

Roasted Tomatoes with Barley

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Seriously, y’all, why aren’t we roasting tomatoes every day, or at least once a week?

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Toss your tomatoes with 2 tablespoons each of olive oil and balsamic vinegar and roast for 45 minutes at 350.  You will not be disappointed.  CK actually calls for two cups of cherry tomatoes on the vine.  Good luck finding that at your local supermarket.  I used these little San Marzanos.

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The dressing is just the basics:  2 tablespoons of olive oil and red wine vinegar with 1 tablespoon of Dijon and 1/4 teaspoon of sea salt.  So easy.

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I don’t know if you can see it in there, but there’s actually some thinly shaved fennel.  I used the mandolin and then stirred it into the barley as it cooled.  I think it pretty much melted.  Toss with arugula and goat cheese.   It’s a hearty salad for a fall day.

I often will write the date and a note on the recipe page.  The word I chose for this one:  heavenly.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

Bridemaid’s Slimming Soup

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Sorry about hitting you with the extreme close-up right away, but the other shots had a little shine and I did NOT want you to think that this soup is greasy.  Let me tell you about this soup:

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It is fabulous!  First of all, it makes eight servings.  I’m usually good for four.  Five is pretty much the limit.  I figured I could throw some sausage in there and give the leftovers to my husband.  He never even knew it was in the fridge.  I ate it all by myself.

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Those are leeks back there.

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I may have gone a little overboard on the thyme, but have you ever heard anyone say, uh, I think there’s too much thyme in here?

Here’s the basics:  cook a cup of barley and set aside.  Saute all of the above for about 12 minutes.  Add six cups of chicken/vegetable stock and bring to a simmer.  Add two cups of chopped kale and simmer for ten.  Stir in the cooked barley.

Here’s where it gets crazy:  add 1/2 cup of walnuts.  If you think it’s nuts to add nuts to soup, think again.  They add a nice little crunch.

This was in CK’s seven-day plan.  Apparently if you have to be in a wedding and wear a fancy dress it should help you slim down.  CK has done this several times.  Personally, I’ve been an MOH or a BM four times, but the only wedding I ever slimmed down for was my own.  If I was more organized I would torture you with some photographic evidence.  You’re welcome.

Anyway, CK recommends a toasted pita with the soup.  I am a wholehearted dip-your-PB&J-into-your-soup kind of girl.  And a few saltines on the end won’t hurt either.  I’m here to tell you that the toasted pita was an excellent choice.  I scooped some soup by the bite.

Eat Well and Savor.

 

 

Homemade Veggie Burgers

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I’m really tempted to call these Best Ever, but it’s actually my first attempt at the homemade version so I don’t want to be too uppity.

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My only complaint is the amount of shallots.  1/2 a cup is just too much.  But that’s just me.

The rest is just a can of chickpeas and a cup of rolled oats with 1/2 cup of walnuts in the food processor.   Add a couple of tablespoons of soy sauce and your herb/spice of choice.  I, of course, followed the recipe to a T and used cumin, turmeric, and fresh oregano.

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It makes a pretty good size patty.

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They brown up very nicely.

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And they’re only 284 calories.

I did deviate a little bit on the leftovers.  The recipe suggested topping with arugula and sliced apples.   Well, my wheels started turning, and I wound up using yesterday’s salad as a topping.  It added the perfect crunch.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

 

Detox Apple and Cabbage Salad

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I actually wasn’t too thrilled about this salad either.
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But, boy, was I wrong.  This is fabulous.

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The apples are hiding underneath.

The dressing is just nonfat Greek yogurt with apple cider vinegar and agave.  Throw some fennel seeds and salt in there.  And cayenne, if you feel so inclined.

The slaw itself only uses half of a head of red cabbage and half of a Savoy.  All week I’ve been trying to figure out what to do with the other half.  If finally dawned on me:  make this recipe again!

From Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

 

Frittata with Asparagus, Tomato, and Fontina Cheese

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Let’s jump for joy.  Not only is the week half over, but it’s also time for a new frittata.  I swear, every time I make a frittata I wonder why I don’t make them more often.

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Melt some butter with some olive oil and sauté the asparagus for a few minutes.

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Add the tomatoes for a few more minutes.  Next time I will use halved cherry tomatoes instead.

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Time to go for the gold:  add the eggs.  Don’t forget the S&P, and maybe a teeny bit of heavy cream.

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Cut some fontina into cubes and drop on top.

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Turn the heat down to medium-low, top with a lid, and don’t touch it for two minutes.  Then put it under the broiler for four, but keep an eye on it.

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That gooey cheese is the best part.

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Giada’s book says that this is six side dish servings, which of course means that I cut it into four and ate it for dinner.   This recipe says that it’s 200 calories a serving, based on six, so I guess I did all right.

Eat Well and Savor.

Spaghetti with Lime and Arugula

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I’m not sure why the sun-dried tomatoes didn’t warrant a mention in that title.

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They were clearly the stand-out, in my opinion.  There’s a few capers in there too, but they aren’t really noticeable.

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I thought you should know that only two limes were harmed in the making of this pasta.  Mireille Guiliano calls for three, but since you zest two and juice one I think it’s okay to slice the one you zested.

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This is a French Women Don’t Get Fat recipe, but I can’t help but think that it would be really good with some goat cheese.  Just saying.

Eat Well and Savor.

Cashew Butter and Fruit “Caviar”

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Buckle up, y’all; there’s some crazy snacking going on here.

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But it sure is purty, isn’t it?

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It starts out pretty basic with some cashew butter.

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Then we get into the thick of it.  Uh, pun intended, I think.  These are tapioca pearls that are cooked and then soaked in some apricot juice that has been reduced.  Who thinks of this stuff?  I’ll tell you who:  Chuck White, Sheryl Crow’s chef.

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The recipe suggests that you serve this concoction on melba toast.   I actually tried that, but melba toast is about as exciting as cardboard.  Instead I opted for cinnamon sugar pita chips.

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Seriously, this is one of the weirdest things I’ve ever made, but it turned out to be a nice little afternoon snack.

Eat Well and Savor.