Okay first of all: where is everybody? I miss youuuuu!!!
Next and more importantly. I just left a comment for my girl taarnagh on the Mar 9 video post to say, her suggestion of heating spinach and adding a bit of pesto and feta is magnifique! I love it and it's delicioush and spinach is one of those superfoods that makes you live longer than any of your relatives and anyway, y'all should try it.
It's amazing how one little suggestion or new recipe can have such a positive impact on one's resolve to continue with healthy eating. It really helped me get past the menu fatigue. So I'm encouraging everyone to leave a comment with a tip to jazz up a meal, or a failsafe recipe you can always rely on when trying to watch your calorie intake. Here's mine:
Pasta with clams and vegetables
(I used to refer to this as "Linguine with clam sauce" but I rarely use linguine, and there's really nothing saucy about the topping, unless you count the chef.)
Ingredients
1 can of clams (drain some of the juice but not all)
Lemon juice (I never measure - 2 or 3 tbsp, I guess?)
2-3 garlic cloves, chopped or minced
1-2 tsp olive oil
mushrooms
zucchini
asparagus
eggplant
(whatever!)
2-3 tbsp parmesan cheese
pepper
Okay, so this is the easiest recipe of all time. Heat the oil and garlic, and sauté the vegetables until they're nice and... sautéed. Add lemon juice, and let simmer for a minute or two, to let the flavour soak in. Then add the clams and juice, and leave everything on medium heat until some of the excess liquid is dried up from the heat. Add pepper.
With the pasta, I usually divide the parmesan and sprinkle some on the plain pasta and toss it before I top it off with the clams and veggies. Then top it off with the rest of the parmy. Done!
It's very low fat because there's no cream or anything in the sauce; it's just the flavour of the garlic, lemon juice and clam juice, which to me is delish on its own.
Okay, that's my contribution. What have ya got for me?
Wednesday, March 11, 2009
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Hey Linnyqat -
ReplyDeleteBtw, first, I did want to say I would have sponsored you in the Sporting Life race even if it was to benefit the Manolo Blahnik and Jimmy Choo Foundation to Support Podiatric Surgery for Women Who Wore Painful Shoes All Their Lives.
But it is a great cause you are supporting, and I am glad of that.
Anyway, about recipes, I don't have anything too unique although I did used to do a variation on the recipe you just posted.
I would use lemon/garlic flavored pasta to start. Then I would sautee garlic and chop up black olives, add lemon juice and a little olive oil....and voila, that was it. I fear to say, sometimes I used to put a little vodka (not flavored) in the mix at the end, and of course that was a sure guarantee that I would be going to sleep right after eating.
Without the vodka, I would say it was a pretty healthy choice.
hugs
D
Helloooo!
ReplyDeleteStill here, still reading, still inspired by your awesomeness.
I do a similarish pasta dish that involves heating up some olive oil in a skillet and then throwing in a can of tuna, garlic, lemon juice, parsley, capers, and dried red pepper flakes. If you use whole wheat pasta it's extra healthy, but if you eat the whole dang batch with a bunch of parm on top it's not, which is what I usually do.
The other day I put some cooked shelled edamame in a blender with olive oil and salt and then spread it on some toast. I don't know how healthy that was, but it was tasty!
Yay! Yay! Yay! (Hi, I'm channeling my young queen from the clubbing days)
ReplyDeleteI love my name in print. Heh.
So! I attempted to send you your music. We shall see, I really have no business on the internets what with I never know what I'm doing and all.
I'm super happy that you lurved the spinach dish. I learned that from a man named Alfonso who taught this week-end retreat type thing on eating but really it ended up being more about sexuality and balance. Weird stuff. Good stuff but weird. I got in touch with the chick who eats out of hunger and pleasure and stops when satiated. She doesn't always hang about but it's good to know she's there.
I've got another really simple vegetable dish for you. I myself can't eat that much grain if I'm actually trying to be healthy 'cuz the grains they don't like me so much. And I do think that the bottom of the pyramid should be veggies not grains. So anyway, I try to make as many past substitute dishes as I can.
Thin slice some zuchinni, heat up a little olive oil in a pan with some garlic and saute zuchinni. I actually like to sear my zuchinni but I'm weird that way. Then at the end either add some stewed tomatoes or top with some spaghetti sauce until tomatoes or sauce are warm. Top with a smidge of shredded parm, asiago or similar cheese.
Voila. Or not depending on how your tastes run. heh.
Diane, that's so awesome. My next run is in support of fashion victims. I'm set to run it in stilettos!
ReplyDeleteThat's a nice, basic recipe, where the garlic, olives and lemon juice are the primary flavours. I've never cooked with vodka, but I looove penne vodka. When my dad showed me the recipe I posted, he made it with about a quarter cup of white wine, which is also a nice bit of flavour. I rarely have a bottle open so don't usually cook with it. Anyway, cheers, and thanks for contributing!
Joy, still digging you. Capers! Hunh! You know, I've really only ever had them with smoked salmon and cream cheese. They have a nice little kick to them. That sounds tasty.
Munched edamame spread. Interesting! I don't even have a blender. But some YouTubers have been singing the praises of edamame. I like it at the sushi restaurant as a freebie appetizer, anyway.
Taar, not only is your name in print, it is now immortalized on YouTube!!
I like my zukes seared too, but I guess it's no surprise we're both weird. When I first started this, back in January, I made a concoction with zuke, eggplant, mushroom, stewed tomatoes and topped with shredded parmy (not the crappy dried out grated stuff, the fresh stuff) and I called it ratatouille. I should have that again; it was great.
The class with Alfonso sounds fascinating. I would love to participate in something like that.
Hey LQ,
ReplyDeleteI have two recipes for ya: Hummus, and Eggless Egg Salad.
Hummus
Ingredients
1 15 oz can of chickpeas (aka garbonzos)
1/3 cup tahini
juice of 1 lemon
1 - 3 teaspoons cumin (to taste)
1/8 - 1/4 teaspoon salt (to taste)
1 clove garlic
1/3 – 1/2 cup water (as needed)
Directions
Drain the liquid from the chickpeas. Add drained beans and all remaining ingredients except water. Blend until smooth. Add water as needed to get desired consistency. Taste, and make any adjustments.
To serve, spread 2-3 tablespoons on a small plate, thinly coating the inside of the plate. Dust with paprika. Warm 1-2 loaves of pita; rip and use to sop up hummus. Goes nicely with a small salad and a selection of olives.
To store, refrigerate in a covered container. Will keep at least a week.
==
Eggless Egg Salad
Ingredients
1 pound (16 oz) extra-firm tofu
(firm is okay, but extra firm is better)
2/3 cup Veganase
(or other similar eggless mayonnaise)
2 tablespoons good brown mustard
(with seeds, or with horseradish, or whatever you like)
1 tablespoon Chinese hot mustard
(the wicked strong stuff that makes your eyes water)
1 teaspoon turmeric
1/8 teaspoon each:
garlic powder
black pepper
salt
Directions
Drain the tofu. Squeeze or press out excess moisture from the tofu. Add all ingredients in a large bowl, and mash with a fork, potato masher, whisk, or other similar utensil. When the consistency looks good, stop mashing. Taste, and make any needed adjustments.
To serve, spread on good lightly toasted sandwich bread and garnish with fresh tomato slices.
To store, refrigerate in a covered container. Will keep at least a week.
Hi Jazz, thanks for the contributions. Veganase?! That sounds vaguely dirty.
ReplyDelete