This week has been mostly leftovers… which is AWESOME because the weather has decided to be amazing 🙂
These two recipes are, just as the title says, opposites of each and one is a new-to-me recipe and one is a usual one. An old dish, a new one. A vegan dish and a very, very non-vegan dish.
I found this recipe on The Food Network’s website, not on purpose though. We recently bought one of those really heavy dutch oven type pots and since we’ve only used it once so far I figured it was high time that we took it for another drive.
I found this by Googling “dutch oven recipes” and this looked like the best one. I was actually surprised at the number of recipes for breads!
It took a while to prepare this and the beef actually had to marinate over night. I was wary of the marinade since it was AN ENTIRE BOTTLE OF RED WINE with just some crushed garlic. The beef was purple! Actually very yummy and you could only taste a tiny tiny bit of the wine after it was cooked.
I consider this to be a staple dish on my menu planning since I don’t need to look at any directions (or it could just be simple… that too!). BBQ Tofu (original recipe from the Veganomicon), steamed broccoli, and Israeli couscous flavored with curry powder.
I’ve finished up a whole bottle of this barbecue sauce just from making this! We can’t grill at our apartment complex because we have a charcoal grill (boo) so this is the closest I get to “barbecue.” I bet someone in the South is dying when I say that.
So there you have it! An old dish, a new one. A vegan dish and a very, very non-vegan dish.
You always hear about adding color to you diet and how colorful food are always much better for you than bland, beige foods.
I don’t think all beige is bad and sometimes it just happens.
This past week it just happened that one of my meals lacked color. I could’ve added some bright greens with zucchini and broccoli, but those were being saved for another meal, so beige it was!
Potato pancakes (aka flat hash browns) and Quinoa
No onions, that’s gross.
Cornstarch, Paprika, Red Pepper Flakes, Bread Crumbs.
Mix it up and fry. I used peanut oil (it just smells awesome!)
I got the recipe backbone from the Veganomicon, but when it wasn’t quite sticking together well enough, I threw an egg in there (note: I didn’t have matzo meal, so it might work better for you if you have some).
Still really good though, especially with a bit of locally made BBQ sauce ♥
I didn’t have too much time to get a lot of articles for today. I did read a lot of them, but many are just repetitive of the same information.
The Eating Rules Philosophy Summed up in Two Venn Diagrams
This pretty much sums up the best & simplest good eating philosophy ever.
Need Inspiration? Watch this Trailer – Fat, Sick & Nearly Dead
I’ll probably have to watch this when it makes its way to Netflix. I love documentaries and personal stories (the accent helps too!). I don’t know what I think about the 60 day juice diet that the narrator takes on, whether it is the healthiest way to go or not, but I don’t doubt the ability to get all your calories, but I think I would miss chewing.
Is ‘Eat Real Food’ Unthinkable?
This was my favorite article this week. I just started following Mark Bittman on Twitter this past week and have not regretted it. There are three different happenings that he talks about that have occured recently.
New USDA food guidelines: I don’t really care so much about these. I know that they play a bigger role in school nutrition, but the public doesn’t pay attention to these. Michael Pollan’s “Eat food. Not too much. Mostly plants.” would’ve summed up what actually needed to be said. (I got to see him speak a year ago! Still pumped about that!)
Vegan Oprah: First, Oprah would do anything for more publicity (really, you’re taking your whole audience to Australia?). Second, as a person that flirts with vegetarianism and veganism on about a 90% basis, I
hate strongly dislike the use of faux meats as substitutes. Yes, I eat tofu, but that’s the only ingredient – soy beans.
Wal-mart & the White House: do I need to say anything? Maybe. This is making me almost not like you, Michelle Obama! The idea of walking into a Wal-mart makes me uneasy and dirty feeling. I don’t want the know the lengths that they will go to in order to make ‘healthy’ food less expensive.
The end! It’s Friday! This weekend I am tasked with creating a menu of breakfasts, lunches, and dinners for Thursday through Saturday night. It will have to have a veg option for me and also all has to be gluten-free for Megan. I’ll post my menu up here once I finish it 🙂
After a full day of skiing on Saturday at Crystal Mountain (we actually had powder and got to use our sweet Groupons) the Sunday is usually filled with all of the errands that we weren’t able to get done before.
Sunday started off with breakfast at Northside Grill, where, apparently, it was Hawaiian Sunday. You could get some special things like pineapple juice and pancakes with pineapple, but I stuck with something a bit less Hawaiian.
We spent Sunday by visiting my uncle in the hospital after breakfast. He’s been in the hospital for almost 14 months now and they think he should be able to go home finally in about 6-8 weeks. It was amazing to even see him sitting upright in a wheelchair.
The rest of the afternoon was filled with laundry, grocery shopping, the gym (!!!), and dinner.
Sunday dinner was BBQ tofu and Israeli couscous with zucchini and carrot.
Israeli Couscous with Zucchini & Carrots
makes about 3 servings
1 cup Israeli couscous, dry
2 cups water
1 zucchini, shredded
1 carrot, shredded
1 tablespoon olive oil
Heat olive in a small pot over medium high heat and add in carrot and zucchini. Stir fry for a while then add in dry couscous. Incorporate well. Add water, bring to a boil, then back down to simmering.
Cook until all of the water has been absorbed, about 15 minutes. Stir every so often so that it doesn’t stick. I added in some spices as well – granulate onion, red pepper flakes, and a bit of Lawry’s seasoning salt.
On the exercise front, I actually made it to the gym on Sunday to go running, which was my goal. I ran two miles, with speeds from 5.2 up to 5.7mph, then stopped to do some other stuff. I did crunches with the ten pound weight, dips, and pikes on the pilates ball and knee tucks. I finished up with another mile, making it three total miles. I am doing about 11:30 minute miles. Not terribly great, but I don’t think I’ll ever be a very speedy runner. I’d rather go for distance.
How is your week going so far? Are you managing to keep up with everything you’ve had planned for the week? I’ve got a Slow Food Huron Valley meet-up tonight at Silvio’s that I am super pumped about. They’ll also be talking about their trip to Terra Madre in Italy! Have a good Tuesday!
Three dinners were sadly overlooked in my last two days’ posts.
On Tuesday evening I decided it was time to try the curry yakisoba that a I bought a while back from Tsai Grocery. It was definitely curry flavored, however I was expecting the more stew-like Japanese curry and not a more Indian style curry. Either way, very yummy. Added in is zucchini, broccoli, and carrots from the Farmers’ Market.
Wednesday night I had to workout with my trainer from 5:30 to 6:30pm, which severely cuts down on my dinner-making time. Because of that we went with the roasted (romanesco!) cauliflower and quinoa (curry with peas and corn stand-by.
Yesterday night, I went running at the gym after work… again making less dinner time. What also didn’t help was that we had to go to my work to print the Best Buy coupon, go to Best Buy in search of a Kindle, only to find out that the Ann Arbor store was currently sold out. By the time we got home it was about 7:10pm and that is when dinner making started.
Bean burger patties (garlic, curry powder, paprika) and Herb-Scalloped Potatoes from the Veganomicon
What’s for dinner tonight? I think it’s BBQ tofu….
I don’t really do “lazy” days.
Today started off with breakfast at Northside Grill.
Came home, watched some Battlestar Galactica. Put in laundry, hung up laundry. Finished off the last of the pasta leftovers for lunch. Tim and I went to Wheels in Motion and to talk to the guys there about rebuilding the fork on my mountain bike.
Dinner was some more new things out of the Veganomicon. BBQ tofu, stir-fried bok choy & rainbow chard, corn.