Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 just to check in here... i am enjoying reading these posts, especiaaly the menus and quotes for the day. i am just typing with left hand and not saying much since i got 10 stitches in right hand 2 wks. ago. but paying attention. having food catered each day from a healthy local food company. (try foof prep with one hand!) its working fine. she keeps cooked potatoes, crudites, and eggs in the fridge for me plus brings great meals. the liquid b vitamins seem to help. i already had all the smoothie stuff for breaky and eat an egg on the side. last night it was baked chicken, couscous and mustard greens. yum. bye for now. cynthia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 That's awesome!! Great ideas! And what's a yum cake? : ) Janine On Mar 1, 2010, at 6:21 AM, Heather Butler wrote: > Yesterday I spent 3 hours straight in the kitchen cooking meals for > the work week. I was exhausted by the end, but I know I'll be really > grateful for the quick access to meals in the week ahead . I > finally stuffed those portobello mushrooms using diced frozen/thawed > tofu, baby spinach, onions, garlic, and topped with goat cheese > mixed with sun dried tomatoes (oh and I sprinkled balsamic vinegar > on the caps for a few before topping). I haven't tried it yet so I > hope it works out! I ended up dicing up the stems and adding them to > the pot of wild rice I cooked to go with it for my brown. > > Other dishes I made: eggplant casserole with mini corn muffins, tofu > punjab saag (I cheated, used sauce in a jar LOL), and some yum cakes > to have on hand for a quick brown. I also cooked up a bunch of > collard greens to have around for extra veggies. Feels good to know > I can just reach in the fridge and grab something to heat and eat > > Heather > > There are two ways to live your life. One is as though nothing is a > miracle. The other is as though everything is a miracle. > --Albert Einstein > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 OUCH! Best wishes for a full and speedy recovery!! Janine On Mar 1, 2010, at 6:50 AM, cynthia pattison wrote: > just to check in here... i am enjoying reading these posts, > especiaaly the menus and quotes for the day. i am just typing with > left hand and not saying much since i got 10 stitches in right hand > 2 wks. ago. but paying attention. having food catered each day from > a healthy local food company. (try foof prep with one hand!) its > working fine. she keeps cooked potatoes, crudites, and eggs in the > fridge for me plus brings great meals. the liquid b vitamins seem to > help. i already had all the smoothie stuff for breaky and eat an egg > on the side. last night it was baked chicken, couscous and mustard > greens. yum. > bye for now. > cynthia > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 Yum cakes, formerly known as yam cakes are a growing phenomenon in the RR community. It was in the newsletter on January 10th even! They are basically cooked sweet potatoes with oats or other grains, coconut oil, and cinnamon. They get baked and make a great portable brown . Heater There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Janine Acevedo <janine Mon, March 1, 2010 10:21:21 AM Re: cooking for the week (again) That's awesome!! Great ideas! And what's a yum cake? : ) Janine On Mar 1, 2010, at 6:21 AM, Heather Butler wrote: > Yesterday I spent 3 hours straight in the kitchen cooking meals for > the work week. I was exhausted by the end, but I know I'll be really > grateful for the quick access to meals in the week ahead . I > finally stuffed those portobello mushrooms using diced frozen/thawed > tofu, baby spinach, onions, garlic, and topped with goat cheese > mixed with sun dried tomatoes (oh and I sprinkled balsamic vinegar > on the caps for a few before topping). I haven't tried it yet so I > hope it works out! I ended up dicing up the stems and adding them to > the pot of wild rice I cooked to go with it for my brown. > > Other dishes I made: eggplant casserole with mini corn muffins, tofu > punjab saag (I cheated, used sauce in a jar LOL), and some yum cakes > to have on hand for a quick brown. I also cooked up a bunch of > collard greens to have around for extra veggies. Feels good to know > I can just reach in the fridge and grab something to heat and eat > > Heather > > There are two ways to live your life. One is as though nothing is a > miracle. The other is as though everything is a miracle. > --Albert Einstein > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 thanks, janine! oh, i forgot to say to the group sorry for putting that in about the chicken. i am not totally vege, but i like to learn from vegetarians cause they seem to know more about plant sources. thanks for understanding. cynthia On 2010-03-01, at 7:22 AM, Janine Acevedo wrote: > OUCH! Best wishes for a full and speedy recovery!! > Janine > > > On Mar 1, 2010, at 6:50 AM, cynthia pattison wrote: > >> just to check in here... i am enjoying reading these posts, >> especiaaly the menus and quotes for the day. i am just typing with >> left hand and not saying much since i got 10 stitches in right hand >> 2 wks. ago. but paying attention. having food catered each day from >> a healthy local food company. (try foof prep with one hand!) its >> working fine. she keeps cooked potatoes, crudites, and eggs in the >> fridge for me plus brings great meals. the liquid b vitamins seem to >> help. i already had all the smoothie stuff for breaky and eat an egg >> on the side. last night it was baked chicken, couscous and mustard >> greens. yum. >> bye for now. >> cynthia >> >> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 Delish Heather! I love a Sunday cooking. Mel -- Sent from my Palm Prē Heather Butler wrote: Yesterday I spent 3 hours straight in the kitchen cooking meals for the work week. I was exhausted by the end, but I know I'll be really grateful for the quick access to meals in the week ahead . I finally stuffed those portobello mushrooms using diced frozen/thawed tofu, baby spinach, onions, garlic, and topped with goat cheese mixed with sun dried tomatoes (oh and I sprinkled balsamic vinegar on the caps for a few before topping). I haven't tried it yet so I hope it works out! I ended up dicing up the stems and adding them to the pot of wild rice I cooked to go with it for my brown. Other dishes I made: eggplant casserole with mini corn muffins, tofu punjab saag (I cheated, used sauce in a jar LOL), and some yum cakes to have on hand for a quick brown. I also cooked up a bunch of collard greens to have around for extra veggies. Feels good to know I can just reach in the fridge and grab something to heat and eat Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 >> heather >> >> i was not thinking...i posted to your comment on the vegetarian group about my great meal which included chicken. sorry. i listen to vegetarians because they seem know more about plant sources...etc...will be more careful with the posts. thanks, cynthia >> >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 That sounds so good! I keep trying to get the newsletter. I used to love getting it in my email...but even though I've gone to the RR site and updated my new email address, I still don't get any newsletters anymore. Thanks, Janine On Mar 1, 2010, at 7:32 AM, Heather Butler wrote: > Yum cakes, formerly known as yam cakes are a growing phenomenon in > the RR community. It was in the newsletter on January 10th even! > They are basically cooked sweet potatoes with oats or other grains, > coconut oil, and cinnamon. They get baked and make a great portable > brown . > > Heater > > There are two ways to live your life. One is as though nothing is a > miracle. The other is as though everything is a miracle. > --Albert Einstein > > ________________________________ > Janine Acevedo <janine > > Mon, March 1, 2010 10:21:21 AM > Re: cooking for the week (again) > > That's awesome!! Great ideas! And what's a yum cake? > : ) Janine > > On Mar 1, 2010, at 6:21 AM, Heather Butler wrote: > > > Yesterday I spent 3 hours straight in the kitchen cooking meals for > > the work week. I was exhausted by the end, but I know I'll be really > > grateful for the quick access to meals in the week ahead . I > > finally stuffed those portobello mushrooms using diced frozen/thawed > > tofu, baby spinach, onions, garlic, and topped with goat cheese > > mixed with sun dried tomatoes (oh and I sprinkled balsamic vinegar > > on the caps for a few before topping). I haven't tried it yet so I > > hope it works out! I ended up dicing up the stems and adding them to > > the pot of wild rice I cooked to go with it for my brown. > > > > Other dishes I made: eggplant casserole with mini corn muffins, tofu > > punjab saag (I cheated, used sauce in a jar LOL), and some yum cakes > > to have on hand for a quick brown. I also cooked up a bunch of > > collard greens to have around for extra veggies. Feels good to know > > I can just reach in the fridge and grab something to heat and eat > > > > Heather > > > > There are two ways to live your life. One is as though nothing is a > > miracle. The other is as though everything is a miracle. > > --Albert Einstein > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 Oh gosh no apologies necessary in my opinion! Some of us here are totally vegetarian, some totally vegan, some of us are working towards becoming more vegetarian...all welcome in my view! I was just expressing recently how I need more dense sources of protein during stressful times. Janine On Mar 1, 2010, at 7:34 AM, cynthia pattison wrote: > thanks, janine! oh, i forgot to say to the group sorry for putting > that in about the chicken. i am not totally vege, but i like to > learn from vegetarians cause they seem to know more about plant > sources. > thanks for understanding. > cynthia > > On 2010-03-01, at 7:22 AM, Janine Acevedo wrote: > > > OUCH! Best wishes for a full and speedy recovery!! > > Janine > > > > > > On Mar 1, 2010, at 6:50 AM, cynthia pattison wrote: > > > >> just to check in here... i am enjoying reading these posts, > >> especiaaly the menus and quotes for the day. i am just typing with > >> left hand and not saying much since i got 10 stitches in right hand > >> 2 wks. ago. but paying attention. having food catered each day from > >> a healthy local food company. (try foof prep with one hand!) its > >> working fine. she keeps cooked potatoes, crudites, and eggs in the > >> fridge for me plus brings great meals. the liquid b vitamins seem > to > >> help. i already had all the smoothie stuff for breaky and eat an > egg > >> on the side. last night it was baked chicken, couscous and mustard > >> greens. yum. > >> bye for now. > >> cynthia > >> > >> > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 Oh Janine too bad about the newsletter. Let me see what I can find out that may help. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Janine Acevedo <janine Mon, March 1, 2010 12:26:14 PM Re: cooking for the week (again) That sounds so good! I keep trying to get the newsletter. I used to love getting it in my email...but even though I've gone to the RR site and updated my new email address, I still don't get any newsletters anymore. Thanks, Janine On Mar 1, 2010, at 7:32 AM, Heather Butler wrote: > Yum cakes, formerly known as yam cakes are a growing phenomenon in > the RR community. It was in the newsletter on January 10th even! > They are basically cooked sweet potatoes with oats or other grains, > coconut oil, and cinnamon. They get baked and make a great portable > brown . > > Heater > > There are two ways to live your life. One is as though nothing is a > miracle. The other is as though everything is a miracle. > --Albert Einstein > > ________________________________ > Janine Acevedo <janine > > Mon, March 1, 2010 10:21:21 AM > Re: cooking for the week (again) > > That's awesome!! Great ideas! And what's a yum cake? > : ) Janine > > On Mar 1, 2010, at 6:21 AM, Heather Butler wrote: > > > Yesterday I spent 3 hours straight in the kitchen cooking meals for > > the work week. I was exhausted by the end, but I know I'll be really > > grateful for the quick access to meals in the week ahead . I > > finally stuffed those portobello mushrooms using diced frozen/thawed > > tofu, baby spinach, onions, garlic, and topped with goat cheese > > mixed with sun dried tomatoes (oh and I sprinkled balsamic vinegar > > on the caps for a few before topping). I haven't tried it yet so I > > hope it works out! I ended up dicing up the stems and adding them to > > the pot of wild rice I cooked to go with it for my brown. > > > > Other dishes I made: eggplant casserole with mini corn muffins, tofu > > punjab saag (I cheated, used sauce in a jar LOL), and some yum cakes > > to have on hand for a quick brown. I also cooked up a bunch of > > collard greens to have around for extra veggies. Feels good to know > > I can just reach in the fridge and grab something to heat and eat > > > > Heather > > > > There are two ways to live your life. One is as though nothing is a > > miracle. The other is as though everything is a miracle. > > --Albert Einstein > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 No worries Cynthia! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ cynthia pattison <cynthia1776 Mon, March 1, 2010 10:41:30 AM Fwd: cooking for the week (again) >> heather >> >> i was not thinking...i posted to your comment on the vegetarian group about my great meal which included chicken. sorry. i listen to vegetarians because they seem know more about plant sources...etc. ..will be more careful with the posts. thanks, cynthia >> >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 Thanks Heather! Janine On Mar 1, 2010, at 9:33 AM, Heather Butler wrote: > Oh Janine too bad about the newsletter. Let me see what I can find > out that may help. > Heather > > There are two ways to live your life. One is as though nothing is a > miracle. The other is as though everything is a miracle. > --Albert Einstein > > ________________________________ > Janine Acevedo <janine > > Mon, March 1, 2010 12:26:14 PM > Re: cooking for the week (again) > > That sounds so good! I keep trying to get the newsletter. I used to > love getting it in my email...but even though I've gone to the RR site > and updated my new email address, I still don't get any newsletters > anymore. > Thanks, > Janine > > On Mar 1, 2010, at 7:32 AM, Heather Butler wrote: > > > Yum cakes, formerly known as yam cakes are a growing phenomenon in > > the RR community. It was in the newsletter on January 10th even! > > They are basically cooked sweet potatoes with oats or other grains, > > coconut oil, and cinnamon. They get baked and make a great portable > > brown . > > > > Heater > > > > There are two ways to live your life. One is as though nothing is a > > miracle. The other is as though everything is a miracle. > > --Albert Einstein > > > > ________________________________ > > Janine Acevedo <janine > > > > Mon, March 1, 2010 10:21:21 AM > > Re: cooking for the week (again) > > > > That's awesome!! Great ideas! And what's a yum cake? > > : ) Janine > > > > On Mar 1, 2010, at 6:21 AM, Heather Butler wrote: > > > > > Yesterday I spent 3 hours straight in the kitchen cooking meals > for > > > the work week. I was exhausted by the end, but I know I'll be > really > > > grateful for the quick access to meals in the week ahead . I > > > finally stuffed those portobello mushrooms using diced frozen/ > thawed > > > tofu, baby spinach, onions, garlic, and topped with goat cheese > > > mixed with sun dried tomatoes (oh and I sprinkled balsamic vinegar > > > on the caps for a few before topping). I haven't tried it yet so I > > > hope it works out! I ended up dicing up the stems and adding > them to > > > the pot of wild rice I cooked to go with it for my brown. > > > > > > Other dishes I made: eggplant casserole with mini corn muffins, > tofu > > > punjab saag (I cheated, used sauce in a jar LOL), and some yum > cakes > > > to have on hand for a quick brown. I also cooked up a bunch of > > > collard greens to have around for extra veggies. Feels good to > know > > > I can just reach in the fridge and grab something to heat and > eat > > > > > > Heather > > > > > > There are two ways to live your life. One is as though nothing > is a > > > miracle. The other is as though everything is a miracle. > > > --Albert Einstein > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 Cynthia I'm so glad you are able to continue doing the food despite the setback. I did it a couple of years ago with a broken shoulder, adapting recipes to eliminate or minimise chopping. Mel -- Sent from my Palm Prē cynthia pattison wrote: just to check in here... i am enjoying reading these posts, especiaaly the menus and quotes for the day. i am just typing with left hand and not saying much since i got 10 stitches in right hand 2 wks. ago. but paying attention. having food catered each day from a healthy local food company. (try foof prep with one hand!) its working fine. she keeps cooked potatoes, crudites, and eggs in the fridge for me plus brings great meals. the liquid b vitamins seem to help. i already had all the smoothie stuff for breaky and eat an egg on the side. last night it was baked chicken, couscous and mustard greens. yum. bye for now. cynthia --- http://www.radiantrecovery.com http://www.radiantrecoverystore.com/ http://www.radiantrecovery.com/classes.htm http://www.radiantrecovery.com/cgi-bin/bbs-new/webbbs_config.pl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2010 Report Share Posted March 1, 2010 Hi Janine, Just a thought, have you checked in your spam folder? My newsletter suddenly stopped coming and that's where it had gone Janice , Janine Acevedo <janine wrote: > > That sounds so good! I keep trying to get the newsletter. I used to > love getting it in my email...but even though I've gone to the RR site > and updated my new email address, I still don't get any newsletters > anymore. > Thanks, > Janine > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2010 Report Share Posted March 2, 2010 Thanks, Janice! On Mar 1, 2010, at 2:26 PM, marylandsis wrote: > Hi Janine, > Just a thought, have you checked in your spam folder? My newsletter > suddenly stopped coming and that's where it had gone > > Janice > > , Janine Acevedo > <janine wrote: > > > > That sounds so good! I keep trying to get the newsletter. I used to > > love getting it in my email...but even though I've gone to the RR > site > > and updated my new email address, I still don't get any newsletters > > anymore. > > Thanks, > > Janine > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2010 Report Share Posted March 4, 2010 Hi Heather, This sounds so yummy. You are certainly creative and comfortable in the kitchen! Thanks for sharing your inspirations. A recipe came to mind when you first posted about the portabellas, but since it came from a library book, I had to request it again. Black Bean and Ricotta-Stuffed Portabellas 2 large portabella mushroom caps 1/2 cup ricotta 1/2 cup canned black beans 2 TBS bruschetta sauce 1/2 cup shredded mozzarella cheese. 1. Preheat oven to 400F. 2. Clean mushrooms and cut stems completely off. Place caps upside down on an oiled baking sheet or pan. Combine ricotta and black beans. Spread this mixture inside the caps. Do not overfill as the caps will shrink slightly as they cook. Add 1 Tbsp. bruschetta sauce on top of the filling and top each cap with mozzarella. 3. Bake for 12-14 minutes. Do not overcook or the portabellas will cook down and get very watery. Serve immediately. The fun thing is that there is a lot of room for playing with the toppings. And now I have the recipe in my file! Gina in IN On Mar 1, 2010, at 9:21 AM, Heather Butler wrote: > Yesterday I spent 3 hours straight in the kitchen cooking meals for > the work week. I was exhausted by the end, but I know I'll be really > grateful for the quick access to meals in the week ahead . I > finally stuffed those portobello mushrooms using diced frozen/thawed > tofu, baby spinach, onions, garlic, and topped with goat cheese > mixed with sun dried tomatoes (oh and I sprinkled balsamic vinegar > on the caps for a few before topping). I haven't tried it yet so I > hope it works out! I ended up dicing up the stems and adding them to > the pot of wild rice I cooked to go with it for my brown. > > Other dishes I made: eggplant casserole with mini corn muffins, tofu > punjab saag (I cheated, used sauce in a jar LOL), and some yum cakes > to have on hand for a quick brown. I also cooked up a bunch of > collard greens to have around for extra veggies. Feels good to know > I can just reach in the fridge and grab something to heat and eat > > Heather > > There are two ways to live your life. One is as though nothing is a > miracle. The other is as though everything is a miracle. > --Albert Einstein > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2010 Report Share Posted March 4, 2010 I'm going to try this one Gina. It's a departure from the norm for me. Mel --- On Thu, 4/3/10, Virginia Kingsbury <virginia wrote: Virginia Kingsbury <virginia Re: cooking for the week (again) Thursday, 4 March, 2010, 21:08 Hi Heather, This sounds so yummy. You are certainly creative and comfortable in the kitchen! Thanks for sharing your inspirations. A recipe came to mind when you first posted about the portabellas, but since it came from a library book, I had to request it again. Black Bean and Ricotta-Stuffed Portabellas 2 large portabella mushroom caps 1/2 cup ricotta 1/2 cup canned black beans 2 TBS bruschetta sauce 1/2 cup shredded mozzarella cheese. 1. Preheat oven to 400F. 2. Clean mushrooms and cut stems completely off. Place caps upside down on an oiled baking sheet or pan. Combine ricotta and black beans. Spread this mixture inside the caps. Do not overfill as the caps will shrink slightly as they cook. Add 1 Tbsp. bruschetta sauce on top of the filling and top each cap with mozzarella. 3. Bake for 12-14 minutes. Do not overcook or the portabellas will cook down and get very watery. Serve immediately. The fun thing is that there is a lot of room for playing with the toppings. And now I have the recipe in my file! Gina in IN On Mar 1, 2010, at 9:21 AM, Heather Butler wrote: > Yesterday I spent 3 hours straight in the kitchen cooking meals for > the work week. I was exhausted by the end, but I know I'll be really > grateful for the quick access to meals in the week ahead . I > finally stuffed those portobello mushrooms using diced frozen/thawed > tofu, baby spinach, onions, garlic, and topped with goat cheese > mixed with sun dried tomatoes (oh and I sprinkled balsamic vinegar > on the caps for a few before topping). I haven't tried it yet so I > hope it works out! I ended up dicing up the stems and adding them to > the pot of wild rice I cooked to go with it for my brown. > > Other dishes I made: eggplant casserole with mini corn muffins, tofu > punjab saag (I cheated, used sauce in a jar LOL), and some yum cakes > to have on hand for a quick brown. I also cooked up a bunch of > collard greens to have around for extra veggies. Feels good to know > I can just reach in the fridge and grab something to heat and eat > > Heather > > There are two ways to live your life. One is as though nothing is a > miracle. The other is as though everything is a miracle. > --Albert Einstein > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 Gina, comfortable in the kitchen is a really great way to put it, I am going to have to use that. The black bean and ricotta stuffed portabella recipe sounds amazing! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Virginia Kingsbury <virginia Thu, March 4, 2010 4:08:40 PM Re: cooking for the week (again) Hi Heather, This sounds so yummy. You are certainly creative and comfortable in the kitchen! Thanks for sharing your inspirations. A recipe came to mind when you first posted about the portabellas, but since it came from a library book, I had to request it again. Black Bean and Ricotta-Stuffed Portabellas 2 large portabella mushroom caps 1/2 cup ricotta 1/2 cup canned black beans 2 TBS bruschetta sauce 1/2 cup shredded mozzarella cheese. 1. Preheat oven to 400F. 2. Clean mushrooms and cut stems completely off. Place caps upside down on an oiled baking sheet or pan. Combine ricotta and black beans. Spread this mixture inside the caps. Do not overfill as the caps will shrink slightly as they cook. Add 1 Tbsp. bruschetta sauce on top of the filling and top each cap with mozzarella. 3. Bake for 12-14 minutes. Do not overcook or the portabellas will cook down and get very watery. Serve immediately. The fun thing is that there is a lot of room for playing with the toppings. And now I have the recipe in my file! Gina in IN On Mar 1, 2010, at 9:21 AM, Heather Butler wrote: > Yesterday I spent 3 hours straight in the kitchen cooking meals for > the work week. I was exhausted by the end, but I know I'll be really > grateful for the quick access to meals in the week ahead . I > finally stuffed those portobello mushrooms using diced frozen/thawed > tofu, baby spinach, onions, garlic, and topped with goat cheese > mixed with sun dried tomatoes (oh and I sprinkled balsamic vinegar > on the caps for a few before topping). I haven't tried it yet so I > hope it works out! I ended up dicing up the stems and adding them to > the pot of wild rice I cooked to go with it for my brown. > > Other dishes I made: eggplant casserole with mini corn muffins, tofu > punjab saag (I cheated, used sauce in a jar LOL), and some yum cakes > to have on hand for a quick brown. I also cooked up a bunch of > collard greens to have around for extra veggies. Feels good to know > I can just reach in the fridge and grab something to heat and eat > > Heather > > There are two ways to live your life. One is as though nothing is a > miracle. The other is as though everything is a miracle. > --Albert Einstein > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2010 Report Share Posted March 5, 2010 Yes, I like that description, too! The gluten free girl in her blog of the same name writes about " dancing " in the kitchen: feeling that ease and flow, immersed in the scents, textures, tastes and creativity. I totally feel that now. Before PnP I used really like to bake and that was it, get me outta the kitchen. Now, I may not spend a lot of time compared to some wonderful foodies I know, but I love dancing/ cooking in the kitchen, too. : ) It is a good feeling, knowing you are creating something that will nourish you and others. And when it's vegetarian I get an extra special happy feeling! Janine On Mar 4, 2010, at 4:23 PM, Heather Butler wrote: > Gina, comfortable in the kitchen is a really great way to put it, I > am going to have to use that. The black bean and ricotta stuffed > portabella recipe sounds amazing! > Heather > > There are two ways to live your life. One is as though nothing is a > miracle. The other is as though everything is a miracle. > --Albert Einstein > > ________________________________ > Virginia Kingsbury <virginia > > Thu, March 4, 2010 4:08:40 PM > Re: cooking for the week (again) > > Hi Heather, > > This sounds so yummy. You are certainly creative and comfortable in > the kitchen! Thanks for sharing your inspirations. > > A recipe came to mind when you first posted about the portabellas, but > since it came from a library book, I had to request it again. > > Black Bean and Ricotta-Stuffed Portabellas > > 2 large portabella mushroom caps > 1/2 cup ricotta > 1/2 cup canned black beans > 2 TBS bruschetta sauce > 1/2 cup shredded mozzarella cheese. > > 1. Preheat oven to 400F. > 2. Clean mushrooms and cut stems completely off. Place caps upside > down on an oiled baking sheet or pan. Combine ricotta and black beans. > Spread this mixture inside the caps. > Do not overfill as the caps will shrink slightly as they cook. Add 1 > Tbsp. bruschetta sauce on top of the filling and top each cap with > mozzarella. > 3. Bake for 12-14 minutes. Do not overcook or the portabellas will > cook down and get very watery. Serve immediately. > > The fun thing is that there is a lot of room for playing with the > toppings. And now I have the recipe in my file! > > Gina in IN > > On Mar 1, 2010, at 9:21 AM, Heather Butler wrote: > > > Yesterday I spent 3 hours straight in the kitchen cooking meals for > > the work week. I was exhausted by the end, but I know I'll be really > > grateful for the quick access to meals in the week ahead . I > > finally stuffed those portobello mushrooms using diced frozen/thawed > > tofu, baby spinach, onions, garlic, and topped with goat cheese > > mixed with sun dried tomatoes (oh and I sprinkled balsamic vinegar > > on the caps for a few before topping). I haven't tried it yet so I > > hope it works out! I ended up dicing up the stems and adding them to > > the pot of wild rice I cooked to go with it for my brown. > > > > Other dishes I made: eggplant casserole with mini corn muffins, tofu > > punjab saag (I cheated, used sauce in a jar LOL), and some yum cakes > > to have on hand for a quick brown. I also cooked up a bunch of > > collard greens to have around for extra veggies. Feels good to know > > I can just reach in the fridge and grab something to heat and eat > > > > Heather > > > > There are two ways to live your life. One is as though nothing is a > > miracle. The other is as though everything is a miracle. > > --Albert Einstein > > > > Quote Link to comment Share on other sites More sharing options...
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