These are B and my favorite, road-tested recipes of 2009. I hope you agree. Now, dig in!!
Fiery Sweet Potatoes from the New York Times
Vegan Pumpkin Oatmeal Chocolate Chip Cookies by Jinxiboo
Chili sin Carne al Mole from “Vegan with a Vengeance”
Turkey Meatloaf by Mike Hitt
Organic Almond Milk by my mom, Marcy Francis
Vegan Pot Pie by EarthVegan
Herbed Spaghetti Squash by Emeril Legasse (more…)
Okay, Bronson and I (inspired by Rory Freedman) have started a 30-day exploration of vegetarian eating. The latest entry on our menu is this chili sin carne (no meat) with mole, a recipe from Vegan with a Vengeance. It’s a rich, decadent chili (you won’t even miss the meat). Takes about 20 minutes to throw together, ready in an hour. (more…)
A delicious end of summer drink that recalls lazy days in Ibiza and Sitges. (more…)
Cube a watermelon, crumble in some feta or Gorgonzola cheese, and add fresh basil. Bon Appétit!
I LOVE A MARGARITA, and this guilt-free recipe contains only 2 grams net carbs (if made with bottled lime juice) or 2.5 grams carbs (if using fresh lime juice). Cheers!
1.5 oz tequila — a jigger-full
1 oz lime juice
1/4 cup water
1/4 teaspoon orange extract
1 TB liquid artificial sweetener
Handful ice
Kosher salt
Wet glass rim, dip into salt. Combine all ingredients and shake in a cocktail shaker, or mix in the glass. Serve over ice, strained into the glass (or blended).
Here’s what Bronson and I will be making this weekend. (BTW, this recipe makes 25 brownies and takes about 30 minutes of preparation time, plus 35 minutes bake time).
Ingredients
Mom, can you make this the next time Bronson and I come visit?
I ASKED MY FRIEND MIKE FOR HIS MEAT loaf recipe, since I consider it the best I’ve had. I worked up the nutritional numbers on it, and it’s pretty healthy, too.
1 pound lean (not extra lean) ground turkey
two slices crumpled bread
a good amount of ketchup
a little mustard (regular and/or spicy)
1-2 tsp horseradish
1 diced onion
1 small can diced water chestnuts (for texture)
splash of milk
Combine all ingredients and bake at 400 degrees for one hour. For the topping, use a mixture of brown sugar, ketchup, and mustard. Mix it up and pour over the top for the last 10-15 minutes of baking time.
When it’s done baking, it should be a little “too greasy looking” in the pan. Says Mike:
“I once used a turkey baster to remove it since it seemed too wet and unhealthy. Don’t do that—it ruined it. You should take it out and let it sit for a while. It will be easier to serve and taste better that way.”
The recipe yields about 8 slices. Each slice is 167 calories, 6G fat, 16G carbs, 12G protein.
Kids, try this at home, because it’s healthy and delicious. I made it for Bronson and Conny last week and got rave reviews all around.
Herbed Spaghetti Squash - recipe by Emeril Legasse
1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, (basil, chives, chervil, parsley and sage).
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil.
Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
