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Asparagus

Posted by on Feb 6, 2010 in Miscellaneous | 0 comments

Asparagus
So easy
Chop Garlic
Add Butter
Add Asparagus
10 minutes
Eat it

Greens and Ginger Soup

Posted by on Feb 4, 2010 in OAMC | 0 comments

Greens and Ginger Soup

Onion
Olive Oil
Salt
Sweet Potato
2 bunches of Green (Kale, Spinach, Chard)
Chopped Ginger
Veggie Bouillon
Lemon Juice

Chop the onion and cook in a bit of olive oil and salt.

Bring 4-6 cups of water to boil
Add bouillon and sweet potato
Wash greens – chop and add along with ginger
Simmer covered until the veggies are tender.
Add the onions, lemon juice, and salt to taste.

Sweet Potato and Spicy Carrot Soup

Posted by on Jan 28, 2010 in OAMC | 0 comments

Sweet Potato and Spicy Carrot Soup

4 tbs olive oil

1 chopped onion
4 diced sweet potatoes
1 lb diced carrots
4 cups veggie stock
1 tsp chili oil

Heat oil
Cook onion till soft
Add sweet potato and carrots
Cook till soft
Pour in stock
Add enough water to cover
Bring to boil
Add chili oil
Blend smooth in blender or food processor

Black Bean Soup

Posted by on Jan 26, 2010 in OAMC | 0 comments

Black Bean Soup

2 c black beans
1 tbs olive oil
2 tbs cumin
2 c chopped onions
10 crushed garlic cloves
1 diced carrot
1 diced bell pepper
black pepper
cayenne pepper
2 c diced tomatoes

Soak beans overnight. Bring beans to boil and cook until tender. Heat olive oil and saute all remaining ingredients. Combine all ingredients with beans and allow flavors to blend. Serve hot over rice or warm over lettuce.

Super Easy Carrot Raisin Salad

Posted by on Jan 25, 2010 in Raw, Vegan $1 Menu | 0 comments

Super Easy Carrot Raisin Salad

Shredded Carrots
Raisins
Red Wine Vinegar

Combine

Toss

Enjoy

Random Kitty Pic

Posted by on Jan 21, 2010 in Cat Lover | 2 comments

Random Kitty Pic
Annie and Misha canoodling on couch

so cute

Oriental Veggie Soup

Posted by on Jan 20, 2010 in OAMC | 0 comments

Oriental Veggie Soup

36 c water

2 tbs Better than Bouillon(Veggie)
1/2 c soy sauce
1/2 c rice vinegar
1/2 c lemon juice
1/2 c fish oil
2 tbs hot chili oil
2 tbs sesame oil
16 oz can water chestnuts
16 oz can bamboo shoots
30 oz can baby corn
Cabbage Head
Kale Bunch
Mushrooms
Red Pepper
Ginger
Chives
Carrots
Onions
Garlic
Peanut Oil
Salt
Pepper

This recipe is very flexible. Great fresh – also freezes well. The veggies at I haven’t provided any units for can be added as liberally as you like. Feel free to add more leafy greens – spinach would work well in this soup.

Combine water, bouillon, rice vinegar, lemon juice, fish oil, hot chili oil, sesame oil, ginger, and chives. Bring to boil, reduce heat, cover. Saute onions and garlic in peanut oil, add. Cut remaining veggies add as you go. Cook on low heat for 3 hours.

Mission Virtually Accomplished

Posted by on Jan 19, 2010 in OAMC | 0 comments

Mission Virtually Accomplished

All I can say is WOW. The Once a Month Cooking project was way more labor intensive than I anticipated. That said – it was pretty much a success. I completed and packaged 23 individual servings. I called it a day once my feet began to ache. I used 5 out of the ten recipes I originally planned on using; I’ll be sharing those in future posts. I can see that there will be a learning curve. At this point I would say that my most important tools yesterday were the food processor and my trusty onion cutting goggles.

International Farmers Market

Posted by on Jan 18, 2010 in OAMC | 2 comments

International Farmers Market


I’m gearing up for my big day of cooking. I have plenty of classwork to do while I’m watching my masterpieces come together in the kitchen. I found a lot of gorgeous looking produce at the market today, spent a total of 73.91. The goal is to make 30 meals with the food I have on hand now. I’ve chosen 10 recipes that I plan on making in triplicate.

Organic Romaine Lettuce 1.69
Spinach 2.98
Kale 1.58
Green Onion 1.18
Jumbo Sweet Potato 2.07
Turnip Greens .79
Miso 5.79 (has several servings – investment will last a few months)
Vegetable Broth 3.89 (concentrated liquid- 30 servings)
Water Chestnuts .99
Ackee 7.39 (pricey yes – but I adore it and will be having it with less expensive ingredients)
Baby Corn .89
Fish Sauce .79
Chili Oil 1.79
Bamboo Strips .89
Green Split Peas 1.32
Yellow Split Peas 1.27
Red Kidney Beans 1.68
Red Split Peas 2.02
Red Lentils 1.41
Cardamom 2.65 (this is my wild card – not sure what I will be doing with this- stay tuned)
Organic Black Beans 2.59
Carrots 1.49
Chickpeas 1.74
Imitation Bacon Bits .44
Oyster Mushroom .85
Navel Oranges 2.99
Yellow Onion .89
Organic Rainbow Carrots 1.99 (true I had already bought carrots by the time I saw these – but Hello! they are “Rainbow” carrots – I had to have them)
Butternut Squash 2.09
Celery 1.69
Vidalia Sweet Potatos 1.33
Organic Bell Pepper 3.68
Chayote .80 (for three of them! great deal – this is an awesome veg that absorbs the flavor of soup beautifully- the texture is delightful as well)
Garlic .59
Red Onion .32
Soy Bean Sprouts .10 (awesome- I know)
Serrano Pepper .08 (and you thought it couldn’t get any better)
Golden Delicious Apples 1.61
Organic Boston Lettuce 1.69 (cutest little head of lettuce you have ever seen)
Green Cabbage 1.44 (mental note: less expensive at Kroger)

Blender Breakfast

Posted by on Jan 11, 2010 in Miscellaneous | 0 comments

Frozen Banana
Vanilla Soy Milk
Organic Peanut Butter

Combine ingredients – blend
Enjoy