Gym Christmas Day 9

Gym Christmas Day 9!

Work out: long walk with John. He thinks it was about 2 miles or so, but I didn't measure. Definitely at least 30 minutes. And then I did some stretching because, GAH, I'm still sore from Iron Strength. Back to running tomorrow. 

GYMGO!!!! AT LAST!!! I needed one more walk to get a GYMGO up the diagonal from the lower left corner. Woo hoo! Also, I predict I will have another by the end of the week.

Djillian posted this on my wall to celebrate.

Bonus picture and thing I've eaten today: Spicy Pumpkin Soup from Make it Naked and Vegan Cornbread from the PPK. Both recipes make for a quick and tasty weeknight dinner.

November Foods 2011

Instead of a bunch of separate food posts, here's a round up of recipes we tried and enjoyed this fall.

First up: Vegan Broccoli Cheese Pasta Bake from Daily Garnish.

















It's amazing how blended tofu turns into a creamy sauce for this dish. You can use pretty much any shaped pasta and whatever green veggies you had on hand, though broccoli works extremely well. Our only complaint was that this didn't reheat very well the next day. The tofu on the pasta gets kind of hard, even though it was totally creamy the first time. But if you're feeding a large group, I would recommend it.

Next: Sweet Potato and Rosemary Soup from Giada (Food Network).

















My friend Katie sent me the recipe for this and I knew we'd both love it. It's basically a lot of sweet potato and broth, but then you mix in marscapone and it turns into magic. I think subbing almond milk and some Earth Balance would be a good way to make this vegan, and I almost tried it (but then I wanted to buy the cheese, so...you know what happened). We will definitely make it again.


ON TO DESSERT!

Numero 3: Peanut Butter Chocolate Pillows from the PPK.

















These. are. amazing. I made them for a get together at Bryn and Djillian's house, and they were gone well before I left. I think next time I would make them a little smaller, since some of them were quite large. They are only slightly more involved than a regular cookie, in that you have to roll the peanut butter part into balls and then cover it with the chocolate to make one giant ball, but really, it's pretty fool proof. I'm looking for another excuse to make them because, seriously, these are the best cookies I've made all year.


Four: Mexican Hot Chocolate Cupcakes from Vegan Cupcakes Take Over the World.
























This recipe isn't on the PPK site, though they do have three other cupcakes up there. I suspect that if you google it, you could find the real thing. They have corn flour and almond meal in them and it gives them a little bit of a gritty texture. The cayenne pepper also gives them a little kick - nothing strong, just a bit - because apparently that's what Mexican hot chocolate tastes like. I've made a couple other recipes from this book, but these are by far my favorite.


Cinque: (Vegan) Pumpkin Pie Brownies, also from the PPK.

















I baked these a little longer than the directions called for, and I'm not sure if it made a difference. The final direction is to chill them for an hour and a half before serving, and at that point the pumpkin layer on top was fully set and DELICIOUS. I love these brownies! One of the taste testers said that they have the consistency of a cheese cake. I kind of went on dessert overkill last week, so I froze individual servings of these brownies. I'm optimistic that they will still be good after being frozen.

Six: Mashed Potatoes with Sage and Rosemary and White Gravy from Daily Garnish.
















Not a dessert, but I did serve these and the brownies along with a few other items on American Thanksgiving. We had a couple friends over for a casual meal and these potatoes were a hit. They have mashed apples in them that add the perfect amount of sweetness. We will probably make them again at Christmas!


And finally, chocolate dipped shortbread cookies.

























This recipe is from the America's Test Kitchen Family Cookbook and I first made it the day after we got El Mixo 3000 from Costco (we've been through so much since then, El Mixolito!). Unfortunately I baked them a few minutes too long and they were a little brown. Normally this wouldn't stop me from eating them or giving them away, but they were for a church fundraiser, and they're supposed to look nice so people will buy them. So I did what anyone would do - combine a little melted chocolate with a little milk, dip 'em, and cover them with Christmas cheer. Done and done. I think they sold well!

That's that for fall foods. I'm so proud that this list even includes two non-dessert recipes. It's that time of year again. I have lots more Christmas stuff to write about. In the mean time, it's after December 1st, so crank up the volume on the Christmas music!

Mexican Pumpkin Soup

Despite the supposed pumpkin shortage of 2010, my mom sent me home from Canadian Thanksgiving with several cans of pumpkin. I've baked my usual pumpkin goods with it, of course. But after a while, I start looking for ways to use up pantry items in something other than a cookie or a muffin.

















This soup was the perfect thing. It's pretty simple - canned (or fresh) pumpkin, potatoes, black beans, some broth. It didn't take long to put together, and it was even better with the avocados that were on sale that week.

I didn't realize that soy milk could make a regular vegan soup so creamy. Combined with the starch of the potatoes, this was a really creamy, smooth soup with some subtle fall flavors. The pumpkin isn't overwhelming at all. In fact, next time I might add some more pumpkin to boost that particular flavor.
















Mexican Pumpkin Soup
from Fat Free Vegan

1 large onion chopped
4-5 cloves of garlic, peeled and finely chopped
4 cups vegetable broth
2 cups pureed cooked pumpkin or 1 cup canned pumpkin
1 16-ounce can chili beans*
1 tbsp. seeded diced jalapeño
5 medium red potatoes, diced into 1/2 inch cubes
1 tablespoons oregano (we omitted this, we're out)
pinch of cayenne or other red pepper
1/2 teaspoon cumin
1/3 cup soy milk
salt, to taste
cilantro or parsley

Heat a large pot. Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook for about 1 minute. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes. Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.

Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Stir in the soy milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).

*We used a can of red beans and added 1 tsp chili powder. We also upped the cumin to 1 tsp. If you prefer spicy food, I would add more cayenne and maybe another jalapeno.

Carla and Dave's Chili

A couple weeks ago John and I wanted to make chili with some of the seasonal squash at the grocery store. We decided to make the chili that my friends Carla and Dave always made for their Superbowl party in Bloomington. Their chili was such a big hit that I would go back for seconds, even with brownies and other party food staring at me.


















This chili is vegan and easy enough to make. As a side, I made some quick cheddar drop biscuits from a Joy of Cooking recipe. They were a good, cheesy complement to the chili. I think we'll make it again since it made a large portion, and the weather has finally started to get cold.

Just a note: we roasted the squash in the oven at 400 F for 30 minutes or so (I think) instead of microwaving it. Then we cut it into chunks. The timing worked well, since we had other things to chop and cook while the squash cooked.


Dave and Carla's Superbowl Chili
via Adam's Street Cafe

Black Bean Chili with Winter Squash
1 Tbs. Olive Oil
1 lg. chopped onion (1.5 cups)
1 med. diced yellow bell pepper
3 garlic cloves, minced
2 (15 oz.) cans black beans, rinsed and drained
2 cups fat-free, less-sodium vegetable broth
1 (28 oz.) can diced tomatoes, undrained
1 (4.5 oz) can chopped mild green chilies
1 tsp. chili powder
1/4 tsp. chipotle chilie powder (we used chayenne)
1/4 tsp. dried oregano
1 med winter squash (we used butternut) (about 2 lbs)
1/4 tsp. salt

1. Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes. Add garlic and cook, stirring, 1 minute. Stir in beans, broth, tomatoes, green chilies, chili powder, chipotle chili powder and oregano. Simmer, covered, 10 minutes. Uncover and cook 10 more minutes.

2. Cut squash in half lengthwise, scoop out and discard seeds, pierce with a fork a few times, and put in a microwave-safe dish with 1/4 inch water. Cover with plastic wrap; microwave on HIGH 8 minutes or until tender. Let cool; peel with a small sharp knife, and cut into 1/2 inch chunks. Stir squash into bean mixture; cook 5 minutes. Stir in salt. Serve warm. (Serving size 1.75 cups)

Creamy Curried Butternut Squash Soup

When the temperature drops I start craving soup. Combine that with the abundance of squash at the grocery store and it means squash soup at our house!

















I saw this on Kira's blog and immediately wanted to make it. The relatively small amount of cream makes makes the texture really creamy without adding tons of fat, and the beans add some protein.



















This soup freezes well and made a great lunch for me to take to school. Of course, my fear of our old crock pot (it lacks a safety shut off feature) meant that we made it in the dutch oven on the stove top. It took a little longer to do it that way, but only because we had to roast the squash first. And bonus - I figured out how to use the immersion blender without creating a fierce suction that sent a gentle spray of soup all over the kitchen.

Creamy Curried Butternut Squash Soup
from Cook Pray Love

Ingredients

• 1 butternut squash, peeled, de-seeded and chopped into cubes
• 1 quart vegetable or chicken broth
• 1 can lite coconut milk
• 4 cups navy beans (or 3 cans, drained and rinsed)
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 2 tbsp yellow curry powder
• 1/2 tbsp garam masala
• 1 tbsp salt
• 1 tsp black pepper
• 1/3 cup whipping cream*

Preparation
Combine everything but cream in a large crockpot. Set to low and simmer for 6 hours. Then stir in cream and blend with an immersion blender in the crockpot until smooth.

You can also spoon it into a regular blender to blend it, but be careful that it doesn’t explode all over your kitchen.

Serve with shredded cheddar cheese and yogurt to top, if desired.

*Do they make a decent non-dairy cream? If so, these easily could be made vegan.

Sweet Potato and Lentil Soup

When autumn comes, I renew my love affair with the sweet potato. It happened last year, and it will happen again. They're so flavorful! They're good savory or sweet! Like regular potatoes, but cranked up to 11!

This soup could easily be made with butternut squash, or the same portion of another squash. It depends on your preference, but sweet potatoes are easy to peel and to buy in a very specific quantity, such as 750 grams.




















I wondered if I would be hungry an hour after eating this soup, but the lentils make it really filling. The recipe made enough for us to have this for three nights, which is perfect for the school year.


















Like a lot of parts of the U.S., we had unseasonably warm temperatures this week that made me feel like it was too hot for a fall soup. But this soup is so good, I just turned the ceiling fan on high and enjoyed it.


Sweet Potato and Lentil Soup
from Food.com

• 5 cups chicken stock or 5 cups water (or veggie stock)
• 1 cup red lentils
• 3 medium onions
• 750 g sweet potatoes
• 5 garlic cloves
• 2 teaspoons ground cumin
• 1/2 teaspoon ground tumeric
• 1/4 teaspoon cayenne
• 1/2 cup coriander, chopped (or less to your taste)
• 1 lemon
• salt and black pepper

1. Peel and roughly chop the onions and sweet potatoes. They can be chunky since they will be blended later on.
   
2. Combine with the stock or water, lentils, garlic, cumin, cayenne and turmeric in a pot.
3. Cover and bring to the boil. Simmer until the potatoes and lentils are cooked - about 20-30 minutes.
4. Puree the soup, adding in the coriander and the juice of the lemon. Add salt and pepper to taste.

Favorite Recipes, August 09-August Oh Ten

Now on to the list of favorite foods. This is going to be a challenge, since I love so many of the things we make. All of the things on this list are recipes we've made more than once - which says a lot for us, since we try at least 1-2 new recipes every week. I've whittled them down to my absolute favorites and grouped them by categories, for your convenience.

The desserts are my exception to the "I've made this twice" rule, since I only repeated a couple of those recipes. But they're all delicious recipes, a couple of which I've made for various groups at school, and things like the red velvet whoopie pies that are valentine-specific.

...Other
Goat Cheese Stuffed Mushrooms
Skillet Cornbread
Mrs. Chilla's Breakfast Casserole
The first two are my go-to recipes for food to take to parties. The second is by the mother of a friend of mine, and my family ate it on Christmas morning.

Seafood
Creole Shrimp and Sausage Stew
Bacon-Wrapped Scallops
Seafood is pricey, so we mostly make this when visiting my parents, who generously supplied us with the ingredients. I also haven't made the scallops more than once, but the recipe is too good and simple to leave out.

Non-vegan Soups and Stews
Zuppa Toscana
Thai Style Chicken Soup
These are the recipes that make me want to keep eating meat.


Dessert
Double Chocolate Cookies
Interlochen Chocolate No-bakes
Red Velvet Whoopie Pies
"Life by Chocolate" Cakes
My classmates love the double chocolate cakes, and the no-bakes take me back to a simpler, more pine-filled time. The whoopie pies taste better than hostess cakes, and the last recipe is only for those who can handle truly rich, chocolatey food.


Vegetarian and Vegan
Thai Curry Soup with Tofu
Sesame Maple Ginger Tofu
Pasta with Cashew Cream Sauce
Roasted Vegetables on Creamy Polenta (simple! vegan! Amazing!!)
Chana Masala and Indian Style Cabbage


A few more words about those vegan/vegetarian recipes:
John and I changed our eating habits in a big way over the previous eight months or so. We did this because we both wanted to lose weight and develop healthy ways of eating when we're young, so that we still have them when we're old. For us, this meant cooking with recipes that seemed foreign to us at first (and many of them literally are, since Thai and other Asian food can often be made healthily with a lot of flavor). We're trying to find more and more recipes that include fresh vegetables and whole grains, since meat and dairy are fairly expensive in Canada.

There are a lot of other vegan/vegetarian recipes on the blog besides just these, but these are our very favorites. They are some of the best recipes of any kind that we've made in the past 12 months.

In terms of losing weight, it's helped us both, though food is only part of the process. We believe in finding food that works for you and tastes good, and we don't mean to promote a vegan-only way of eating. Both of us still consume dairy and eggs and we don't label ourselves as vegetarian or vegan, we just lean that way. We both believe that no one diet works for all people, for all time. If you're considering an attempt at some vegan cooking, take a look at those recipes, all of which are beginner-friendly.

So that's our list of the best recipes of our first year of blogging. Thanks for reading all of our food related posts and for never saying, "Hey, why is your Canada blog all about food?"

Jamaican Cook Up Rice with Spinach

This is one of those recipes that takes a little while to make, but it's worth it because it makes 5 nights of dinners for two people.




















The only thing that makes it take awhile is the chopping. There are a lot of veggies in this recipe, but once they're chopped, the rest is pretty simple.






















Naturally, I have no idea what callaloo is, so we used spinach (I'm guessing it's a leafy green?). The tofu preparation is delicious and you can do everything else in the time that it's baking (though our rice took a little more like 35 minutes total to cook). Plus, the allspice on the tofu will make your kitchen smell like Christmas.





















We've had this for 3 nights this week and I'm not tired of it yet. I think we'll definitely make it again during the school year, since it makes such large amount, and it would be perfect on a snowy Canadian evening.

Jamaican Cook Up Rice with Spinach
from Cheap, Healthy, Good


1 tbsp canola oil
1 medium white onion, diced
1 medium green bell pepper, diced
6 small Japanese eggplants (about 12 oz), diced
1 habanero pepper, seeded and minced
2 cups vegetable stock
1 cup almond milk
1 cup brown rice
2 cups carrots, diced
1/4 cup fresh parsley, chopped
2 tsp fresh thyme, minced
1 tsp dried allspice
2 tsp salt
6 cups callaloo greens or spinach, torn

Caribbean Roasted Tofu
14 oz roasted tofu, cubed
2 tsp fresh thyme, minced
1 tsp dried allspice
1 tsp salt
black pepper to taste
1 tbsp lime juice
2 tsp canola oil


1) Preheat oven to 400F. Combine 2 tsp fresh thyme, 1 tsp allspice, salt, pepper, lime juice, and canola oil in a medium mixing bowl.

2) Toss cubed tofu in marinade until coated.

3) Spread evenly over baking sheet.

4) Bake for 30 minutes, stirring once.

5) In a large saucepan or stew pot, heat oil over medium heat. Combine onion, green and habanero peppers, and eggplant in pot and sautee for 7 minutes or until soft.

6) Add liquids (almond milk and veggie stock), rice, carrots, and spices. Cover and simmer over medium-low heat for 20 minutes (more like 35 for us) or until rice is cooked through and liquid is absorbed, stirring occassionally. Add water as necessary to keep rice from sticking to the pot.

7) Stir in greens and tofu (or beans), and cook until greens are wilted. Serve warm.

Corn Chowder

A couple of weekends ago I went to a farmers market and bought 8 ears of sweet corn for $2, and without any idea of what to make with it. Then it seems like Kira was in a similar situation, and this recipe appeared on her blog. I knew John and I would both really like it, and it turned out well. Like she says, it tastes sort of like baked potato soup. I used turkey bacon to cut down on the fat, and I added extra green onions, since they're a favorite of mine.

























It was a great way to use up most of the corn, AND we got to use our immersion blender for the first time! Bonus!



Summer Squash and Corn Chowder
from Cook Pray Love.

Ingredients

2 slices applewood-smoked bacon

3/4 cup sliced green onions, divided

1/4 cup chopped celery

1 lb yellow summer squash, chopped (we used a yellow zucchini)

1 lb frozen white and yellow baby corn kernels, thawed and divided (We used 2 1/2 cups of fresh corn kernels.)

2 1/4 cups 1% low-fat milk

1 tsp chopped fresh thyme

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/8 tsp salt

1/4 cup (1 oz) shredded extra-sharp cheddar cheese

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

2. Reserve 1 cup corn; set aside. Place the remaining corn, all the milk, thyme, 1/2 teaspoon salt, and pepper in the dutch oven and blend with an immersion blender; process just until combined.* Add reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

*If you don't have an immersion blender, you can follow the directions that call for a regular blender. Just follow the link to Kira's blog, as she posted the original directions.