Tuesday, January 10, 2012

Ten Minute Asparagus Brown Rice (101 Cookbooks)

Here is a recipe that is very tasty but I am uncertain if this would be good as a freezer meal since rice seems not to do too well after freezing.  I have made this several times and it has turned out very tasty!  I thought I would share it with the group.

January Exchange

With the new year comes a new semester for some of our group. We have had to change the date and time that we exchange.
Exchanged this month:
Black Bean & Tomato Quinoa 
Butternut Squash Mac ‘n Cheeze
Spinach & Walnut Strudel and Vegan Apple Crumble
From the book "Fresh from the Vegetarian Slow Cooker" we have a Slow Cooked Ziti Casserole. (This is a wonderful cookbook that I recommend to everyone! I have worked out of it for years and have not found a recipe that I didn't enjoy. It's author has written numerous vegan and vegetarian cookbooks and has a nice blog.)
Also see previous posts: Split Pea Soup and Vegan Galumpkis and Pierogi 

The convenience of freezer food is warming me up to the idea of a small chest freezer. I'm also right in the thick of freezing breast milk and making my own baby food. Any recommendations as to make and models would be much appreciated. Upright or chest?

Monday, January 9, 2012

African Pineapple Peanut Stew

Here is a recipe that I make often that turns out delicious.  I thought I would share it because I am not sure how well it would freeze.  I found it when I was reading about Eat Right 4 Your Blood Type on the internet.

African Pineapple Peanut Stew
1 cup chopped onions
2 garlic cloves minced
1 Tablespoon olive oil
1 bunch kale or swiss chard (4-5 cups)
2 cups undrained canned,crushed pineapple(20-ounce can)
1/2 cup peanut butter
2 Tablespoons soy sauce
1/2 cup chopped cilantro
sea salt to taste
crushed skinless peanuts
chopped scallions
How to make it:
Sautee onions and garlic in oil for about 10 minutes stirring frequently until lightly browned.
While onions are cooking wash kale, discard large stems, stack leaves on cutting surface and slice crosswise into 1 inch thick slices.
Add pineapple and its juice to the onions and bring to a simmer.
Stir in the kale or chard, cover, and simmer about 5 minutes, until just tender.
Mix in the peanut butter, soy sauce, and cilantro and simmer for 5 minutes.
Add sea salt to taste.
Serve over your favorite grain and top with crushed peanuts and chopped scallions.

Wednesday, January 4, 2012

Vegan Split Pea Soup

During the holidays I decided to cook my January freezer meals.  I was wrestling with a creamy cashew macaroni and vegan split pea soup.  I have made both of these meals but I went with the vegan split pea soup since I have made it several times and it turns out great.  It is packed with lots of tasty veggies and very hearty.  Here is the recipe for the vegan split pea soup:
The funny story with this meal is that I thought my husband said he didn't like ham in split pea soup.  So I tried this vegan split pea soup, which we both enjoyed.  So I have been making it ever since.  One day when my husband was around I was telling someone about the recipe and the reason I had made it.  Well my husband tells me that he doesn't mind ham in his split pea soup.  We continue to enjoy the veggie version of split pea soup and don’t miss the ham.