Oodles of Recipes

I knew it would happen, and it did...sigh.  After losing 7.2 pounds last week I gained 0.4 pounds this week.  I am pretty sure my body is going slightly haywire.  I don't think it knows what to do.  I really have to admit that this week I just felt bored with food.  I'm not sure why but I go through these "funky" spurts where nothing sounds good and where I just don't feel like cooking.  I think that's OK every once in a while but it leads to less satisfying meals and more snacking throughout the day.  I did eat my fruits and veggies this week but I slacked a bit on my whole grains - brown rice, quinoa, oats, etc.  I don't have an excuse...I have a rice cooker for goodness sake, but my goal this week is to really amp up the grains again.  They are so filling and so good!  I have one week left before August arrives and I am down 57.8 pounds.  I only have 2.2 pounds to lose this week to meet my goal of 60 pounds by August!  I can do it!!!


OK, just as promised, I will share with you some stellar recipes that I have tried and love, but first I want to share two recipes that I am going to make this week.  They are both from my daily e-mail from the SB girls.  They have such fun tips and tricks and recipes!  If you would like to check it out - here is a link: HB Daily Site

This recipe looks so good that I can hardly wait to make it:


Black-Eyed Bean Casserole


Serves: 4


1 2/3 cups black-eyed beans (aka black-eyed peas)
3 1/4 cups water
1 pound crushed tomatoes, with juices
1 medium Spanish red onion, chopped
1 clove garlic, crushed
1/3 cup, plus 3 tablespoons tomato paste
1 small green pepper, seeded and chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 pound baby mushrooms, sliced
11 ounces corn kernels (so like a cup and 1/2 ish? - so weird)


Bring the beans and water to a boil in a heavy saucepan.  Remove from heat.  Soak for one hour.  Drain and rinse beans thoroughly.  Cover with water and bring to a boil, simmer 30 minutes and drain.  Bring beans, tomatoes, red onions, garlic, tomato paste, green peppers, and parsley to a boil in a heavy saucepan.  Reduce heat, cover pan, and simmer one hour, stirring occasionally, until beans are tender.  Add basil, mushrooms, and corn and mix well.  Simmer for another 15 minutes.  Points value - 8 (for 1/4 of total dish) - I am guessing that you get a pretty hefty serving if this only makes 4 servings...can't wait to try this out!!


This recipe also looks yummy and I have a jicama in my fridge just waiting:


Jicama-Apple Coleslaw


Serves: 6


1/2 cup Vegenaise non-dairy mayonnaise (or you can use regular)
3 T rice wine vinegar
2 T lime juice
2 T agave (or raw cane sugar)
1 T cilantro, chopped 
3/4 t sea salt
Freshly ground pepper to taste
1 large jicama bulb peeled and cut into 3-inch matchsticks
2 carrots, peeled and cut into 3-inch matchsticks
1 large granny smith apple, cut into 3-inch matchsticks (or any other tart apple)
1 cup red cabbage, chopped


In a large bowl, whisk together the Vegenaise, vinegar, lime juice, agave, cilantro, salt, and pepper.  Set aside for dressing.  Cut the jicama, carrots, and apple into long, thick matchsticks.  Chop the cabbage and add all veggies to the bowl of dressing.  Toss to coat.


Are you hungry yet?  Here are a couple more to keep you drooling:


Cheesy, Oozy Guacamole Bean Dip


1 16 oz can vegetarian refried beans
3 large avocados
3 T fresh lime juice
2 8 oz containers nondairy sour cream (like Tofutti - Better Than Sour Cream)
1 packet taco seasoning
1/2 cup (4 oz can) diced mild green chiles, drained
1/2 cup sliced black olives (or more if you'd like!)
5 tomatoes, chopped (or a can of diced tomatoes, drained)
2 cups shredded vegan Cheddar cheese (try Veggie Shreds or Daiya)


Preheat the oven to 350 degrees.  Spread a layer of refried beans in the bottom of an 8X8 quart glass baking dish.  Pit and peel the avocados, and place into a bowl.  Mash the avocados together with the lime juice and spread on top of the refried beans.  (I also added red onion into the guac mix)  Stir together the "sour cream" and taco seasoning, and spread on top of the avocado.  Sprinkle the chiles over the sour cream, and top with a layer of black olives.  Add the tomatoes, and sprinkle with the cheese.  Heat the dip for 15-30 minutes or until heated through and the cheese is melted.  This is UN-believeably good.  Trust me.  And I think you could do regular cheese and sour cream, but the dairy-free stuff holds up to the heat better and really makes it divine!


Black-Eyed Pea Croquettes w/ Dijon Glaze


2 cups black-eyed peas, soaked overnight in water
2 T chopped, fresh parsley
1/2 t sea salt
1 T soy sauce, BRAGG liquid aminos, Shoyu, or Tamari
1 t ground cumin
2 cups safflower oil (for frying)


Sauce:
1/2 c barley malt syrup (Sunspot) or brown rice syrup
1 T Dijon mustard


Drain the soaked beans and transfer to a food processor.  Add the parsley, salt, soy, and cumin.  Blend until beans are chopped to fine shreds, but don't blend them to a pulp.  The mixture will be slightly wet but should hold together.  (we actually had to add a tablespoon or two of safflower oil to help it out) Form the bean mixture into small oblong (football shaped) croquettes in the palms of your hands.  Heat 1 inch of oil in a skillet on medium heat.  Place croquettes in the pan (a few at a time) and cook for about 4 minutes on each side, until brown.  Place on a plate lined with a paper towel to absorb the excess oil.  Warm the syrup and mustard in a small saucepan until it bubbles and either drizzle over the croquettes or serve on the side as a dipping sauce.


OK.  I will post a few more tomorrow.  Right now, I need to get my kids packed for an evening with their grandparents.  Happy cooking!