Monday, December 17, 2007

Asian Cucumber Salad - DELISH!!

3 cups thinly sliced seeded peeled cucumber (about 2 medium)
3 tablespoons rice vinegar
1 teaspoon sugar
2 teaspoons sesame oil
1/2 teaspoon salt
2 tablespoons chopped green onions
1 1/2 tablespoons chopped unsalted, dry-roasted peanuts or sesame seeds

Mix first 5 ingredients together and top with green onion and peanuts or sesame seeds... Easy and YUMMY!!!

Yummy Sesame Broccoli

Ambika came over last night and made this - it was so good!! YUM!

One head of broccoli with the trees separated
One tbsp of sesame oil
One tbsp of Olive oil
A few pinches of crushed red peppers
three cloves of minced garlic
2 tbsp of soy sauce

Saute oils, crushed red pepper and garlic for 5 minutes. Blanch the broccoli in boiling water - only about 2 minutes or so, depending on how crisp you like it. Drain broccoli and add to oil saute. Drizzle soy sauce and mix together. Serve and eat. YUM!!

Friday, October 26, 2007

spaghetti squash recipe

Spaghetti Squash Casserole from
Moosewood Cookbook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spaghetti squash -- cooked and scooped
1 cup chopped onion
2 cloves garlic -- crushed
2 medium fresh tomatoes -- chopped
1/2 pound sliced mushrooms
1/2 teaspoon oregano
salt and pepper
butter for saute
1 cup cottage cheese
or ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup fresh parsley -- chopped
1 teaspoon basil
pinch thyme
1 cup fine dry breadcrumbs
parmesan cheese -- garnish
- cut spaghetti squash in half, scoop out seeds and cook in the oven on a cooking sheet at 375 for about 30 min. or until soft
- Saute onions, garlic, salt, pepper,and mushrooms in some butter. Add
herbs, chopped tomatoes. Cook until most of the liquid evaporates.
- scoop squash insides into a large bowl, combine with the rest of the ingredients except for cheese.
- pour into buttered 2-quart casserole. Top with lots of grated
parmesan. Bake until cheese melts.

Thursday, October 25, 2007

We got slaughtered .... Again!!

I am thinking that it is time to post some pictures of us actually playing dodgeball and not just drinking! Last night's game - even though it was a bust- was a fabulous time, I never knew it would be so much fun to lose!

A brief recap.... I got two people out! Sklar actually showed up and won us a match! El Rad stepped over the line in every game! Woods sent two friends (yay for Adrian and Andrew!) in red shirts and didn't make his appearance until after we lost! Dell rocked the gym as usual and got some people out! Ari Lev was wearing a fabulous shirt! Didi was loud! It was truly a great time had by all.

Next game = Strat-ee-gery!!!!

Sunday, October 14, 2007

Tuna Sushi Burgers

I followed the recipe exactly! Check it out!
It was sooo good - goes nicely with an soba noodle salad or Asian slaw.
Click here for delicious Sushi Tuna Burger!

Fabulous Vegetarian Chili!! YUM!

This chili is so good - The recipe below (from Cooking Light with a few changes by me!) makes about 8 large servings - you can put it in the fridge or even freeze it. The chipotle chili makes it nice and smoky/spicy! Enjoy!!

1 tablespoons olive oil (any kind of oil is ok)

1 cups chopped onion object
2/3 cup chopped carrot object
2 garlic cloves, minced
2cups water
1 cups frozen whole-kernel corn
1 cup chopped zucchini
2 tablespoons chili powder
1 teaspoons dried oregano
2 teaspoons ground cumin
2teaspoon salt
1(28-ounce) cans crushed tomatoes
1(16-ounce) cans pinto beans, rinsed and drained
1(16-ounce) cans kidney beans, rinsed and drained
1 (15-ounce) cans black beans, rinsed and drained
1/2 (6-ounce) can no-salt-added tomato paste
1 tablespoons rice vinegar
2 teaspoons to 2 tablespoons finely chopped chipotle chile, canned in adobo sauce
1/2 cup chopped fresh cilantro
1/2 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup reduced-fat sour cream

Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 2 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 35 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.

Tuesday, October 9, 2007