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Homemade Black Bean Burgers ♥ Recipe

Today's recipe: Quick and easy black bean burgers, made at home with easy pantry ingredients. You can even freeze your own! For years, I have forsworn veggie burgers. (Ewww, the salty-slimy 'Garden' Burger? To my taste, more like a compost heap.) No more, no more!! I've been missing out, completely, because -- yay, rah! -- we can make homemade black bean burgers. And it's easy! And cheap! And -- this is the crucial test -- they taste great! And they pull together in a flash. And better than THAT? They freeze! Next time I'll make up a big batch, vacuum pack them with the FoodSaver , to have on hand, pronto, for a quick lunch or light supper. PS To the punctuation police blinking in disbelief about all the exclamation points? Try one of these black bean burgers, you'll be backflipping too. (!!!!) RECIPE for HOMEMADE BLACK BEAN BURGERS Hands-on time: 20 minutes Time to table: 20 minutes Serves 4 1 tablespoon olive oil 1/2 cup chopped green onion, rou

Roasted Cauliflower with Saffron ♥ Recipe

Today's vegetable recipe: Cauliflower roasted with saffron and spices. Low carb. Weight Watchers 1 point. So. I'm learning a lot about vegetables these days, though -- get this -- by eating , no tasting , no, positively hating oxtails. ( Note to Vegetarians ) It all started before Christmas when my friend Sharon had a recipe calling for oxtails and wanted to know what they were. My answer -- and I was wrong, to be sure -- was that oxtails were actually not the tails from beef cattle, even if the words made you think so, sort of like a rump roast is actually a shoulder roast. (Go figure.) But then last week, oxtail stew was on the tasting menu at a local restaurant and -- being an adventurous eater -- I placed my order, looking forward to a delicacy. But OH MY. YUCK.YUCK.YUCK. Now to be fair, the thinking is that the oxtails were no good, past their due date, shall we say. But with one bite, I was ready to gag and now, even nearly a week later, anything remotely close to un

Finn Crisp with Laughing Cow & Radishes ♥

Today's recipe: A quick snack or light lunch. Low carb. Weight Watchers one point. I may love to cook but I also love little-assembly-required quick lunches and snacks. They're not recipes, per se, more concepts. But I'm picky. Fast. Cheap. Quick. Easy. No dishes. Crunch. Fresh. Transportable. (And I think other readers must be hungry for such snacks and quick lunches too, as often as you check out my idea for a Satisfying Lunch in One Point .) Enter my latest obsession that combines two products that have been right there under my radar fuh-EVAH . I just love these little sandwich snacks! They're crispy and creamy and crunchy all at the same time. Finn Crisp Unlike most crackers, the ingredient list for Finn Crisp is short, just whole grain rye flour, water, yeast, salt and caraway. Wow! Whole grain and high fiber! No fat, no cholesterol, low sodium, with a little protein, too. Finn Crisp are easy to find in North America, I think, but prices vary widely. At t

Ugly But Delicious Tofu ♥ Slow Cooker Recipe

Today's recipe: Tofu braised in a slow cooker in soy sauce, toasted sesame oil and other Asian-style flavors. Low carb. Weight Watchers 1 point for a snack, 3 points for a meal. Regular readers know that I'm prone to exclaiming, "Isn't it pretty?" ( See ?!) No chance of that happening here, with these mud-brown cubes of tofu. Ugh, how UNappealing. I couldn't bear for them to ugly-up a beautiful green salad. I wanted to leave them in the refrigerator to develop fridge-fur, justifying a fast trip to the rubbish bin. And then -- These ugly-ugly cubes called to me. Closing my eyes, I nabbed one cube, then another straight from the tupperware. They tasted great! And that's how Ugly But Delicious Tofu become my between-meal, protein-packed pick-me-up all this week -- now that's an eye opener. For portion control, I put aside three cubes measuring an ounce, otherwise I might have eaten the whole dish, all at once. Note the Escali kitchen scale which

Low-Carb Fried 'Potatoes' (Turnips) ♥ Recipe

Today's vegetable recipe: A low-carb substitute for fried potatoes, turnips fried with onions and seasoned with cumin. Weight Watchers 1 point. Okay, so of course turnips aren't potatoes. But for those who either choose or must follow low-carb diets, call me surprised that to my taste anyway, fried turnips are a good substitute -- it just takes cooking them at high heat until they develop that golden-brown color and oniony flavor we so associate with fried potatoes, whether for breakfast (my downfall favorite) or for supper. These were great! Full disclosure: better good luck than good management! I learned about fried turnips only because the phone rang while cooking supper and soon enough -- oops -- the turnips were looking more than a little done. I feared they were lost but took one bite and whoah -- just kept on cooking. LOW-CARB FRIED TURNIPS Hands-on time: 15 minutes Time to table: 60 minutes Serves 4 1 tablespoon olive oil 1 large onion, chopped 1 pound tur

Cabbage & White Bean Stew ♥ Recipe

A quick and simple cabbage soup studded with carrots, celery and beans. Spartan and spare, a welcome reset for our bodies and tastebuds after indulging in rich, heavy food. Easy Weeknight Supper. Low Fat. Very Weight Watchers Friendly & Freestyle Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. One of my oldest and still most-favorite recipes. Oops. All December, the "five-a-day" admonition has applied to Christmas cookies, not vegetables. For awhile, I even wondered if my vegetable moxie were lost, if chocolate and pecans would forever supplant cabbage and pumpkin. I was happy to eat vegetables , if someone put them in front of me. But cook them? No way. Thankfully: the moxie has returned in force. So man-oh-man, am I ever ready to get back to healthy recipes again. (Who can relate?) With this stew (or soup? stoup?) recipe, I'm dipping a baby toe back into vegetables, just in case. It's a great basic recipe, with easy pantry ingredients, a

Buckwheat with Mushrooms & Carrots ♥ Recipe

Who else is intrigued by buckwheat, which we often lump in with grains even though it's not a grain? And who else doesn't know what, exactly, to make with buckwheat? Put this hearty recipe on your "what to make with buckwheat" list. It's a whole-grain side dish (or maybe a salad? I keep calling it "Buckwheat Salad" in my head) or even, a vegan main dish, just a simple ingredient list of buckwheat, fresh mushrooms and carrots. Seasonal. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Curiosity guides many of my recipe choices but so do health, budget and taste. It's karma when all four collide! This fall I set off to explore whole grains (even those not technically grains), knowing that I, along with too many of us, know far too little about such an important group of foods. To narrow the field (ha! so to speak ...) I decided to stick with the healthiest whole grains and grasses – barley, brown rice, buckwheat, corn, millet, oats, quinoa