Our Favorite Recipes « Back to Group Discussions

[LunaLady]

I decided to start a thread dedicated to our favorite recipes seems how it seemed there was some interest in that! 

So add your favorite recipes or request something you'd like to try and see if one of our group members has a tried and true recipe for that! 

[LunaLady]

Thai Green Curry

Ingredients

2-3 teaspoons Green Curry Paste
1 can Coconut Milk (Regular, not ‘Lite’)
2 tablespoons brown sugar
3 red chili peppers, sliced (and wash your hands after you slice these!!)
1 tablespoon peanut oil (or other vegetable oil)
1 lb chicken breast cut into bit sized pieces
1 tablespoon Fish Sauce
¾ cup basil, chopped
1 large eggplant, cut into strips (about ½” cubed strips)
Rice

Directions

1. Heat oil over medium heat. When hot, add in curry paste and whisk to sauté – until fragrant.
2. Turn up heat to medium-high and *slowly* add in coconut milk, whisking all the while.
3. Add chicken when liquid comes to a boil. Keep stirring at a low boil until chicken is cooked.
4. Add in brown sugar, chili peppers, fish sauce, and basil. Stir, bring back to low boil.
5. Add eggplant strips. Stir every few minutes and push everything down under the surface of the sauce.
6. It is done when the eggplant is soft and slightly brownish in color, about 15-20 minutes. But you can check the eggplant along the way – just take a piece out and let it cool and take a bite. It you like the consistency, it’s done. The more cooked it gets, the softer and less tasteful it gets.
7. Serve over rice and enjoy!

I have taken to substituting bell pepper for the eggplant the last several times I've made it and have been very happy with that! I use 2 bell pepper. I also use coconut oil instead of peanut oil, but this is how the recipe was presented to me, so I thought I'd just post that and then make my amendments. 

Edited by LunaLady - 2/25/12 at 8:21am

[LunaLady]

Caesar Salad Dressing

1 tsp Dijon type mustard
1 tablespoon raw wine vinegar (I used white wine vinegar)
1 tablespoon fresh lemon juice (Squeeze a real lemon. Seriously, it's just not the same with bottled stuff)
1 tablespoon finely grated parmesan cheese (No Kraft stuff! Get some real paremsan cheese and grate it!)
1/2 cup extra virgin olive oil
1 egg (get farm fresh eggs from a local chicken farmer for superior quality eggs - see note in recipe below)
2 anchovy filets 
1-2 cloves garlic - mashed

Combine all ingredients into a blender or food processer and puree until smooth.

This recipe is from Nourishing Traditions and I've made it dozens of times... it's excellent! I like to toss it with romaine lettuce, spiced ground pork, olives and artichoke hearts. YUM! Makes a great dinner all on its own. 

Edited by LunaLady - 2/25/12 at 9:34am

[LunaLady]

Homemade Mayo

The thing about this recipe (and the recipe above for dressing) is you absolutely need to get quality eggs from a trusted source. I have an 'egg lady' from whom I get eggs - I see her flock every week and I know they are getting sun, fresh bugs and quality feed. I wouldn't just use some store brand eggs for this!!

Also, it's best to use an oil that's not super flavorful - it will mess with the flavor of the mayo. So use a liquid at room temp oil such as plain old olive oil (not EVOO) or something... I used Apricot Kernel oil the only time I've made this and it was good... but had a slight roasted flavor. I may try another oil next time. I cut this recipe in half so that I didn't end up still having mayo two weeks later. Best to make small batches you know you'll use - as this only lasts the life of your egg!

2 eggs

2 cups oil

2 T Apple Cider Vinegar

1 t mustard 

1 t sea salt

Optional: spices, herbs, etc...

In a blender, mix well all ingredients except oil. Begin slowly slowly SLOWLY pouring in the oil, a teensy steady stream. It will take you several minutes to pour all the oil - blender going all the while. Once the oil is gone your mayo is done! 

Edited by LunaLady - 2/25/12 at 9:34am

[KayPea]

i'm nak, so I can't access my recipes, but I wanted to just pipe in with a couple of variations to the recipes you posted.  For Thai curry I love to add in lemongrass stalks, kaffir lime leaves and a bit of lime juice, the first two to be removed before serving like bay leaves, but I always add them back into what I'm storing to continue deepening the flavour. 

And your Caesar dressing is very much like mine, only I use just the egg yolk, and I use red wine vinegar. I also omit the anchovies for DH, but add in Worchestershire sauce, a little hot sauce a little bit of horseradish for extra zinginess. When I was pregnant we left out the egg yolk and just mixed in a little yogurt for thickening. 

I'll add a few when I get the chance - DH has found a really delish lactation cookie recipe. 

[Jaimee]

Rice and Bean Casserole

INGREDIENTS

• 1 C long-grain brown rice
• 1 can black beans
• 1 C frozen corn
• ¾ C Salsa (fruit salsa is best)
• 1 C cheddar cheese
• Salt and Pepper to taste

DIRECTIONS

1. Cook rice on the stove.
2. When the rice is cooked combine rice, beans, corn, and salsa in an 8”x8” oiled casserole dish.
3. Mix together and season with salt and pepper.
4. Top the mixture with the cheddar cheese.
5. Cover with foil and bake at 375 degrees for 30 minutes.
6. Eat with a side of avocado or in a tortilla. Add some fresh jalapeño for spice.

Pasta Salad

INGREDIENTS

• 1 lb pasta of choice, cooked
• 1 can mixed beans (kidney, black, pinto, garbanzo)
• 1 avocado
• 1 tomato chopped
• 1 cucumber chopped
• 1 can black olives
• balsamic vinaigrette to taste

DIRECTIONS

1. Cook pasta according to directions. When cooked run under cold water until cool to the touch.
2. In a large bowl mix pasta, beans, and vegetables.
3. Season with balsamic vinaigrette to taste.

Tofu Scramble

INGREDIENTS

• 1 lb medium firm water-packed tofu, crumbled
• ½ small onion
• 1-2 breakfast sausages
• ½ cup nutritional yeast
• 2 tbsp apple cider vinegar
• 2 tsp turmeric powder
• 1 tsp poultry seasoning
• salt and pepper to taste
• oil for frying

DIRECTIONS

Heat your skillet on medium then add the oil. After a minute or two add all onion and sausage and fry until slightly brown. Chop up the sausage with the spatula. Add remaining ingredients and cook, stirring frequently, until tofu has achieved your desired consistency.

Fettuccine No-Fredo

INGREDIENTS

• 1 box (about 300g) of silken tofu
• ⅓ cup nutritional yeast flakes
• ⅓ cup vegan parmesan substitute (optional)
• 3-6 cloves fresh garlic, minced
• ½ to 1 cup unflavored soy milk
• sea salt, to taste
• 2 tbsp fresh basil, chopped fine
• Cooked fettuccini noodles (whole wheat, if you can find ‘em!)

DIRECTIONS

1. In your food processor, place all ingredients but the soy milk and chopped basil. Begin blending on low speed, and add the soy milk a little at a time, to achieve the desired consistency (which would be a slightly thin “cheese” sauce).
2. When it seems just right, transfer the sauce to a pot and begin heating on medium-low, until just before it boils. Pour over the cooked fettuccini noodles, and sprinkle with the chopped basil.

Spinach Lentil Stew

INGREDIENTS

• 1 medium chopped onion
• 2 cloves garlic -- minced
• 1 tablespoon canola oil
• 1 cup lentils -- rinsed
• 4 C Broth
• 1 Tbsp Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon dried thyme
• ¼ teaspoon pepper
• ¼ teaspoon fennel seed crushed
• 1 bay leaf
• 1 medium carrot
• 1 can diced tomatoes (14½  oz)- not drained
• 1 package frozen chopped spinach (10 oz)- thawed & squeezed dry
• 1 tablespoon red wine vinegar or cider vinegar

DIRECTIONS

1. In a large saucepan, saute onion and garlic in oil until tender.
2. Add the broth, lentils, Worcestershire sauce, salt, thyme, fennel, pepper and bay leaf; bring to a boil.
3. Reduce heat; cover and simmer for 20 minutes.
4. Add carrots, tomatoes and spinach; return to a boil.
5. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender.
6. Stir in vinegar. Discard bay leaf before serving

Spinach Cheese Quiche

INGREDIENTS

• 1 Organic Whole Wheat pie crust
• 1 Box frozen spinach
• 2 C Ricotta
• 1 C Grated Swiss cheese
• 3 Large eggs
• Dash Nutmeg
• Pinch Dried Thyme
• 1 Medium Onion Minced and Sautéed
• 3 Tbsp Flour
• Salt and Pepper to Taste

1. Mix all ingredients together and place in pie crust
2. Bake at 375 degrees for 45-50 minutes.

Vegan Golden Macaroni Casserole

INGREDIENTS

12-16 oz dry macaroni, penne, or seashell pasta

1 tomato, chopped

Sauce

• 1½  cup water
• 1 medium potato, peeled and chunked
• ½ medium carrot, peeled and chunked (handful of baby carrots)
• ½ medium onion, peeled and chunked
• 6 oz tofu, crumbled
• ⅔ cup nutritional yeast
• 1-2 Tbsp. lemon juice
• 1-2 tsp. salt
• ½ tsp. garlic powder

DIRECTIONS

1. Cook the pasta in a large pot of salted water until just tender.
2. While the pasta is cooking, preheat the oven to 350 F and make the sauce.
3. Cook the potato, carrot, and onion in the water in a small covered saucepan.
4. Combine the tofu, nutritional yeast, lemon juice, salt, and garlic powder in a blender.  Add the cooked vegetables when the carrot is tender (water included).  Blend until very smooth.
5. Drain the cooked macaroni and mix it with the sauce and tomato in a 9”x13” casserole dish. If desired, top the casserole with seasoned bread crumbs. Bake for 20 minutes.

Honey Glazed Tofu with Cous Cous

INGREDIENTS

Tofu

2 10 oz. packages extra-firm tofu

2 tsp cracked black pepper

2 tsp dried thyme

1 tsp salt

¼ C vegetable oil

½ C honey

Cous Cous

2 cups vegetable broth

2 medium carrots, chopped

1 cup frozen edamame, thawed

1 tsp salt

1½  C whole wheat or regular cous cous

½ C toasted pine nuts or unsalted pumpkin seeds

DIRECTIONS

1. Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu in 3/8 in. slices.
2. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.
3. Bring broth, carrots, edamame, and salt to a boil in covered saucepan. Remove from heat, stir in cous cous and cover. Let steam 5 min, fluff with fork and add nuts/seeds.
4. Meanwhile, heat oil and honey in large skillet over med-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning sauce over tofu.
5. Spoon cous cous onto plates, and top with the tofu and any extra honey

Lemon Pasta

INGREDIENTS

• 1 lb. pasta
• 1 Lemon, zested and juiced
• ¼ C Olive Oil
• 3 Tbsp. Balsamic Vinegar
• 10 Basil Leaves chopped
• ½ lb. Grape Tomatoes cut in half
• ¼ C Pine Nuts, toasted
• ½ lb. Fresh Mozzarella
• Salt and Pepper to taste

DIRECTIONS

1. Boil pasta. Run under cool water when cooked.
2. In a small bowl mix together oil, vinegar, lemon zest, lemon juice, salt and pepper.
3. In a large bowl, mix tomatoes, basil, mozzarella, pine nuts, and pasta.
4. Toss with dressing and serve with warm rolls.

Tofu and Udon Noodles with

Sesame-Peanut Dressing

INGREDIENTS

Pasta

• 1 (11 oz) package of udon noodles
• 1 lb firm tofu, cut into ½“ cubes
• 4-6 Green onions, thinly sliced
• 1 C frozen edamame
• 2 Tbs Sesame oil
• 3 Tbs Sesame seeds, toasted

Dressing

• 2 Cloves garlic
• 2 Tbs fresh ginger, minced
• 2 Tbs Sesame oil
• 2 Tbs Soy sauce
• 3 Tbs Rice vinegar
• ¼ C Peanut butter
• 3 Tbs Tahini
• 1 Tbs Honey, brown rice syrup, or agave nectar
• ⅓ C Boiling water
• Pinch red pepper flakes (optional)

DIRECTIONS

1. Cook noodles in boiling water 4-6 minutes (don’t let them get mushy).  Drain, rinse in cold water, and drain again.
2. Immediately toss noodles with tofu, green onions, frozen edamame, and oil.
3. Place dressing ingredients in blender and pureé until smooth.  Pour over noodle mixture.
4. Sprinkle with sesame seeds and toss gently until coated with dressing
5. Chill at least one hour before serving

Black Bean and Sweet Potato Enchiladas with Tomatillo Sauce

INGREDIENTS

Enchiladas

• 2 tsp olive oil
• 1 small onion, diced
• 2 sweet potatoes (or regular), diced
• 2 C cooked black beans with a little cooking water (or 1 can black beans)
• 2 C kale, chopped
• Sea salt and pepper to taste
• 2 C tomatillo sauce
• 10-12 corn tortillas
• 8 oz sour cream

Sauce

• 8 oz tomatillos (about 10), husked
• 2 serrano chilies, quartered lengthwise
• ½ small onion, chunked
• ¼ tsp Sea salt

DIRECTIONS

Preheat oven to 375 degrees

Sauce

1. Put tomatillos in sauce pan with enough water to cover them.
2. Bring to a boil, lower heat and simmer until they are a dull green, about 10 minutes
3. Drain and pureé in blender with remaining ingredients

Enchiladas

1. Heat oil in large skillet.  Add onion and sauté 5-10 minutes or until soft.
2. Add sweet potatoes.  Cover and cook about 10 minutes.
3. Stir in beans and greens.  Cover and cook about 5 minutes until greens are wilted.  Add a little water if necessary.
4. Season with sea salt and pepper to taste.
5. Cover bottom of 9”x13” baking dish with about one third of the sauce.
6. Place tortilla on flat surface, smear with sour cream and scoop a line of filling across the tortilla.  Roll tortilla and place in dish seam down.  You may need to heat the tortilla to make it flexible enough to roll.
7. Repeat until all filling is used.
8. Cover enchiladas with remaining sauce
9. Cover pan and bake 20 minutes
10.  Serve with brown rice and avocado slices

Cheesy Noodles

INGREDIENTS

Pasta

• 1 lb pasta of choice, cooked
• 2 C broccoli or cauliflower florets
• 2 C kale, chopped

Sauce

• 1½  C Tbs butter or olive oil
• 2 Tbs arrowroot powder (or cornmeal)
• 2 C milk (or soymilk)
• 2 C shredded cheddar cheese
• 1 Tbs nutritional yeast
• ½ tsp mustard powder
• Sea salt to taste

DIRECTIONS

Sauce

1. In a saucepan heat butter or olive oil over low heat.  Stir in arrowroot.
2. Add milk and bring to a boil.  Simmer one to two minutes until sauce thickens slightly.
3. Add cheese, nutritional yeast, and mustard powder.
4. Stir until cheese is melted and salt to taste.

Pasta

1. While pasta is cooking, steam vegetables, add kale a few minutes later.
2. Toss vegetables and sauce with pasta until combined.

Pesto and Sun Dried Tomato Pasta

INGREDIENTS

• 1 lb. pasta
• ¾ C ricotta cheese or silken tofu
• ½ C sun dried tomatoes
• ¼ C roasted pine nuts
• 2 handfuls of fresh spinach
• 3 Tablespoons prepared pesto
• 4 oz fresh mozzarella cheese, chopped (optional)
• Salt and Pepper to taste

DIRECTIONS

1.   Boil pasta

2.   In a large bowl, add all other ingredients

1. Drain pasta and add to large bowl.  Let the warm pasta sit on top of the ingredients, steaming the spinach for a few minutes.
2. Mix well and serve with warm rolls/bread.

[LunaLady]

Originally Posted by KayPea 

i'm nak, so I can't access my recipes, but I wanted to just pipe in with a couple of variations to the recipes you posted.  For Thai curry I love to add in lemongrass stalks, kaffir lime leaves and a bit of lime juice, the first two to be removed before serving like bay leaves, but I always add them back into what I'm storing to continue deepening the flavour. 

And your Caesar dressing is very much like mine, only I use just the egg yolk, and I use red wine vinegar. I also omit the anchovies for DH, but add in Worchestershire sauce, a little hot sauce a little bit of horseradish for extra zinginess. When I was pregnant we left out the egg yolk and just mixed in a little yogurt for thickening. 

I'll add a few when I get the chance - DH has found a really delish lactation cookie recipe. 

I would like to add in those things but I can't find them! You'd think I'd be able to find them at Whole Foods in the Seattle area, but alas! I may have to check out the Asian grocery store.

And with the dressing recipe - I tried just using the yoke but I couldn't get the dressing to emulsify! I added the white back in and it made up just fine. Weird.

Lots of great recipes, Jaimee!

[LunaLady]

Here's one I made up to use up some stuff in the cupboards...

Yummy Winter Stew

2 large broccoli heads, cut into flourettes

3 medium (or 2 large) sweet potatoes, skinned and cut into 1/2 inch cubes

2 large portabella mushrooms

1 large sweet onion (or white if you prefer that flavor)

1 large (1.5-2 pound) kielbasa, sliced

1 can coconut milk

4 cups homemade chicken or turkey broth

Salt, pepper and spices to taste

cooking oil of choice (I use olive or coconut)

Toss broccoli in a bit of oil to lightly coat. Place in a 350* oven for 20-25 minutes or until roasted.

Meanwhile - saute onion in a large stock pot. Cook until starting to turn translucent.

Add in broth, mushrooms, and sweet potatoes. Cook on medium until potatoes are soft.

In a food processor or blender (or using a hand blender) transfer the mixture in batches and blend until smooth. You can choose to blend it all for a nice creamy stew or to blend just half or so for a chunkier version.

Once blended, return to pot and add in sliced kielbasa and herbs/spices of choice. I usually add 3 t salt (use less if you used a store bought stock that will already have salt in it) and 1/2 t pepper.

A nice dallop of sour cream or some grated cheese on top would be good! I wish (can't have dairy here!)!

[Abraisme]

I've bought lemon grass and kefir leaves at Whole Foods.  Have you asked someone?
 

Originally Posted by LunaLady 

I would like to add in those things but I can't find them! You'd think I'd be able to find them at Whole Foods in the Seattle area, but alas! I may have to check out the Asian grocery store.

And with the dressing recipe - I tried just using the yoke but I couldn't get the dressing to emulsify! I added the white back in and it made up just fine. Weird.

Lots of great recipes, Jaimee!

[jbk21]

Me too.  Produce section :-)

Originally Posted by Abraisme 

I've bought lemon grass and kefir leaves at Whole Foods.  Have you asked someone?
 

[TalkToMeNow]

Ooohh... I have to get on here and post some recipes soon! I love cooking and playing with recipes! Also, I can attest to the yumminess of Jaimee's enchilada recipe. I've made it twice now. I always end up with a ton of extra filling, which I keep in the fridge and use for quick quesadillas with a bit of cheese later in the week. Also, I use frozen spinach instead of kale... just half a pack and I save the other half for a quiche. 

[Paigekitten]

These all look like a lot of work, but yummy.

[LunaLady]

Originally Posted by Paigekitten 

These all look like a lot of work, but yummy.

Oh, no - I don't think they all are! I find that the hardest part of the recipes I try is prep work - chopping veggies and meat and measuring out spices and herbs... and to be honest I usually get DH to do most of it!! 

But, we try to on Sundays during the baby's nap time get as much prep work done ahead of time that we can - like chop stuff for the next few nights worth of dinner and prep snacks for the next few days and stuff. Works really well!

AND most of the things I make have leftovers - which is great for lunches or dinners later on, saving time for 'Future Christina and DH" (catch the reference, anyone?!).

[Jaimee]

The rice and bean casserole I posted is super easy and quick!

[jill the pill]

Originally Posted by Jaimee 

The rice and bean casserole I posted is super easy and quick!

I can't wait to try it...making it tonight!

[LiLStar]

These vegan enchiladas rock my world, and I'm not even vegan :) http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/

[birdhappy85]

OMG Rachel - I can't wait to try making those vegan enchiladas! Thanks for posting that!

[TalkToMeNow]

Originally Posted by LiLStar 

These vegan enchiladas rock my world, and I'm not even vegan :) http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/

I just pinned these.  Look super yummy!

[TalkToMeNow]

I made something new tonight, and it turned out great! I'm going to share it while I'm still thinking of the yumminess. Mmmm... I got it from a friend on Pinterest. I think the original recipe is from the NY Times. I changed it a little. I just glance at recipes for a basic idea and then make it my own... cause I'm always pretending I'm on Chopped. Yep. Sometimes I even call out, "I'm plating dinner... get in here!"

Stir-Fried Tofu, Red Cabbage, and Butternut Squash

Ingredients

1 medium butternut squash, peeled, seeded, and chopped into 1/2" pieces

1 small head of red cabbage, cored and coarsely chopped

1 package of firm or extra-firm tofu

1" piece of ginger, finely chopped

2-3 cloves garlic, finely chopped

1 tbsp rice vinegar

3 tbsp soy sauce

2 tsp sesame oil

1 tsp honey

1/2 tsp chili oil (optional)

2-3 tbsp oil for frying (peanut oil is good. I used veg oil because it was all I had then.)

Directions

1. Drain and press the tofu. Cut it into 1" by 2" slices. Heat 1-2 tbsp oil in large skillet or wok on medium-high heat until a drop of water sizzles and evaporates on contact. Stir-fry the tofu until it is lightly browned. Place on a paper towel to drain, then season with soy sauce.

2. In a small bowl, mix 1 tbsp soy sauce, the rice vinegar, sesame oil, honey, and chili oil. Set aside.

3. Heat another 1 tbsp of oil in skillet/ wok. Add butternut squash and stir-fry for 2 min. Add ginger and garlic, and cook for another 4 min or so. You want the squash to be tender, but you don't want it to start to get mushy.

4. Add cabbage and cook for another 5 min. You want the cabbage to be crisp-tender, but you don't want mushy squash! 

5. Add tofu back to pan. Add sauce. Stir to coat. Serve with rice. 

The flavor of this is very subtle. I usually go for lots of spice and flavor, but not with this. Also, the color is gorgeous. 

[TalkToMeNow]

I've been experimenting with quiches for a while, and I think I have my favorite quiche recipe now. It's a recipe I got from AllRecipes.com (my favorite recipe site!) and tweaked.

Spinach and Cheese Quiche

Ingredients

2 tbsp butter
3 cloves garlic, chopped
1 small onion, chopped

10-12 white mushrooms, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
2 (9 inch) unbaked deep dish pie crust
8 eggs, beaten
2 cups milk

 

 

 

 

Directions

1. Pre-heat oven to 375 degrees. Place frozen pie crusts on baking sheet. Bake each for 5-7 min before adding filling.

1. Melt butter in skillet over medium heat. Saute onions for 5-7 min. Add garlic, and saute for another min. Add mushrooms and saute until soft. Add spinach and stir to mix all ingredients. 

2. Pour onion/ mushroom/ spinach mix into large bowl. Add feta, 1/2 cup cheddar, salt, and pepper. Divide filling between crusts. 

3. In a medium bowl, whisk together eggs and milk. Add more salt and pepper to taste. Pour half of egg and milk mixture into each pie crust. Be sure mixture is combined well.

4. Bake for 15 min, then top with remaining cheddar cheese. Bake an additional 35-40 min until set. Allow to cool 10 min before serving. 

 

 

 

 

I like that this makes two quiches. One is just not enough for us. Two ensures everyone gets plenty, plus there are leftovers for the next day!