Tuesday, January 17, 2012
Monday, January 4, 2010
Breakfast: An Apple, oatmeal and hot coffee.
Lunch: A tortilla wrap, filled with left over black eyed pea and blackbean vegan "hoppin johns" and lettuce, baby carrots, a pink lady apple, iced green tea with ginger and lime
Dinner: Left over curried chickpeas and veggies from Sunday made into psuedo falafel (by processing 1 cup left over curry with 1/2 cup corn meal and 1/2 cup flour and making into patties), topped with cumin-spiced tomato and red onion, served with a green salad, with carrots, red cabbage, pea pods, apples and walnuts and a lime and olive oil dressing. Iced green tea with lime.
Friday, January 1, 2010
Posted by Aisling at 11:20 AM
Tuesday, December 1, 2009
To anyone happening by here... I justed wanted to write a little note explaining my prolonged absence from the kitchen. In real life, I do spend time in the kitchen. I still bake most of the bread my family eats and still do most of the cooking, but being in school full time allows me less free time (for blogging) than in past years. I don't want to remove this blog because I hope to return to it when life and time allow. I actually have a photo of some homemade soup that I hope to write about soon...
In the meantime, please feel free to look through the old recipes.
Posted by Aisling at 4:02 AM
Thursday, November 29, 2007
6 to 8 cloves garlic, roughly chopped
1 15 oz. can stewed or diced (Italian) tomatoes
15 or 20 black or favorite type of olives - sliced
1 15 oz. can quartered artichoke hearts
1/2 to 1 cup white wine (such as Pinot Grigio)
black pepper and sea salt to taste
1 cup vegetable broth
2 Tablespoons olive oil
1 cup bulgar (cracked wheat) presoaked and drained
3 acorn squash, cut in half (scoop seeds and clean middle)
Saute garlic in 2 tbsp olive oil over low heat. Add artichoke hearts, and cook until they get a little bit of color. Add 1/2 cup wine (reserve remaining wine to add only if more liquid is needed.) Cook until wine is slightly reduced, concentrating the flavor. Add canned tomatoes and juice, sliced olives and 1 cup of vegetable broth. Add the presoaked (& drained) bulgar. Add black pepper and sea salt to taste and simmer while liquid reduces slightly.
Prepare acorn squash, by cutting in half and scooping out seeds and pulp. Preheat oven to 350 degrees F. Pile the bulgar filling in the acorn squash halves and bake until flesh is tender (approximately 1 hour.)
Notes: This filling would be good in other "stuffable vegetables" such as butternut squash, peppers, tomatoes or zuchinni. We roasted our squash seeds in the oven, lightly seasoned like we do our pumpkin seeds.
photo by Haiku, November 29, 2007
original recipe by Aisling, November 29, 2007
Friday, October 26, 2007
Posted by Aisling at 6:20 AM