Bolognese Sauce on whole wheat pasta...USING MEAT SUBSTITUTE and SO VERY TASTY

Do you have a meat lover in your family? Maybe someone who is not satisfied without a big meaty portion on their dinner plate? I remember reading the Prince of Tides years ago. In one chapter the abusive husband didn't want the gourmet meals his wife worked so hard to prepare. After much complaining and demanding a meal of "meat and taters," she was tired of his abusive comments and complaints. She  quickly went to the kitchen and fried up a can of Alpo with onions and garlic and served it up where the idiot proclaimed "now that is a real meal!" 

My husband is definitely is a carnivore. He needs his protein to fill up! Oh sure I occasionally sneak a meatless meal in but for the most part, he gets his protein packed meal. 

Day three Daniel Fast Challenge ...he needs some meat..and I needed some carbs...and just like that a Bolognese Sauce with roasted red peppers, onion , mushrooms, garlic and something that looks and tastes like meat but isn't.....TVP ..If you have not tried it you will be amazed at the results .  A few facts about TVP....

Textured Vegetable Protein is a highly nutritious soy product. It's rich in complete protein and contains no fat, so it is an excellent alternative to meat. TVP is made from defatted soy flour that has been cooked under pressure and then dried.

Although TVP doesn't add much flavor, it's low in fat and calories, contains a wealth of complete soy protein and it's a good source of dietary fiber. Soy contains complete protein with all the amino acids essential to human nutrition, which must be supplied in the diet because they cannot be synthesized by the human body. It is also a good source of iron, magnesium and phosphorus.

Use TVP as an extender in meat or protein patties and meatloaf, stews and soups. It works great as a protein additive for health bars, salads, cereals, baked potatoes and stuffing. It is very easy to prepare and takes on the flavor of whatever recipe to which it is added, making it an incredibly versatile addition to a wide variety of dishes. Adding TVP to your favorite cooked dishes is a tasty and simple way to take advantage of soy's bountiful nutrition.

I used a whole wheat Penee pasta to keep it healthy. When the pasta was almost Al Dente, I finished it in the sauce I was cooking and it was super delicious. I added some roasted asparagus and even my meat eating guy was satisfied. He couldn't tell the difference in my regular meat version. So next time you need meat for tacos or lasagna or whatever, give TVP a try. They have a frozen version in our local Walmart freezer or Amazon of course sells a dehydrated version that is great and easy to store. 

Sauce recipe below and happy cooking!!

2 cans of petite diced tomato or 6 cups of fresh diced tomato

4 garlic cloves

1 onion diced

3 TB.  Pesto

1 TB Herbs De Provence or Italian seasoning if you don't have it 

10 mushrooms sliced

1/2 red bell pepper diced 

Olive Oil pan spray or a TB of olive oil.

1/4 cup red wine

1/2 cup vegetable stock

Salt and Pepper to taste

We like crushed red pepper flakes for spice 1 teaspoon or so..

1 1/2 cups TVP 

Saute Vegetables in olive oil till almost translucent and add wine.When it starts bubbling add the remaining ingredients and cover and cook till reduced a bit, 15 minutes or more. Then salt and pepper to taste. Add to your favorite pasta and you have a great meal!

Chick Pea Pasta ...yes its really pasta...just all protein!

I love carbs...all day long. But, sadly I am not allowed them on the Daniel fast I am on for the next 21 days. I certainly don't need them but I am missing them greatly.  As a chef, I am not going to settle for celery and carrot sticks with an apple for dessert. I believe I can do better. There are so many options available in the store and its just the habit of grabbing the first thing we see to eat..... without regarding our health! I am the biggest offender. We were challenged  from our pastor to fast.. It has made me take a long look at not only my spiritual condition but my health also.
Both can use some improvement!
So,  instead of just doing a salad all day or roasted veggies, I need some flavor. When I saw the Chick Pea pasta at the store I just had to give it a try and it didn't disappoint!  Great protein, gluten free, fiber , vegan friendly, low sodium , cholesterol free with added potassium and iron!  One ingredient on the label...you gotta love that!! There was no long list of additives! Armed with a basket of veggies , here is what we cam up with for dinner.
PESTO CHICKPEA PASTA WITH ROASTED VEGETABLES
Prepare about 7  cups of your favorite veggies on a baking sheet for roasting. Lightly drizzle with olive oil, salt and pepper and  toss them to coat well. I used fresh and frozen veggies because that is what I had. I used a mix of red bell pepper, carrots , squash, zucchini, onion, mushrooms, spinach and broccoli. Bake at 375 till edges begin to brown. That really brings out great vegetable flavor.
Boil pasta per package directions in a pot of water with salt added. Boil till Al  Dente and strain reserving a cup of the pasta water. 
Once pasta is finished, I sauteed 2 cloves of garlic in a drop or two of olive oil and then quickly added the reserved pasta water back with a cup of halved cherry tomato's and 5 ounces of pesto. I also added a cup of vegetable stock for more flavor. Next add pepper, and one teaspoon of Herbs De Provence. Heat and add your pasta and veggies back to coat well in the pesto sauce and serve while hot. We are not allowed dairy on the fast but a healthy dose of Parmesan would be great! But really, this pasta was so good it didn't need it. I added a few roasted Pepitas (pumpkin seeds) for a little texture and crunch! This is a easy recipe really to make it your own with your favorite veggies and spices.
Let me know if you try it!!! 

Taco Tuesday..Grilled Veggie Tacos with Avocado Lime Salsa

TACO TUESDAY
In our house of taco lovers, the taco is a favorite for breakfast, lunch and dinner.  Why wait till Taco Tuesday to celebrate delicious tacos? 
Needless to say our diets have digressed to quite an unhealthy level in our house. Too much sugar, too many carbs, too much caffeine... and just plain too much!!   
So like it or not, it's time for a diet makeover for the Carter's. The problem is we like to eat and we are not a salad every meal couple.  Surely we can find some healthy substitutions and still get the delicious flavor we love so much. 
We will be on a journey to remake out favorites and share our results, good and bad with you. 
Today we made a quick lunch of Grilled Veggie Tacos with Avocado Lime Salsa. To make these totally gluten free just use a corn tortilla. They may not include any meat or dairy but I promise you will not miss  it with the delicious spiced veggies and creamy and tangy avocado salsa.  for a little more spice add your favorite red salsa or extra jalapeno!!
Happy Cooking !!

Grilled Veggie Tacos with Avocado Lime Salsa

Taco Filling:

Ingredients:

Half an onion thinly sliced

Half a Bell pepper sliced (I prefer Red Bell Pepper)

½ cup corn kernels

¾ cup of black beans

2 minced cloves of garlic

½ cup of Textured Vegetable Protein (found in the frozen food section)

1 tsp. of cumin

1/2 tsp chili powder

¼ tsp. of oregano

A healthy dose of black pepper and  just a small amount of salt to taste

1 TB Olive oil (add a little more if needed)

Heat Skillet and oil and add first four ingredients and lightly saute’ after veggies start to cook a and turning translucent add the remaining ingredients and finish cooking till heated thoroughly. I like vegetables to have a bit of crunch in them.

Avocado Lime Salsa

 In a small bowl mix one Diced avocado and coat immediately with a fresh squeezed lime. One small diced Roma tomato, a quarter of a small red onion and 3 tablespoons of cilantro. Mix all ingredients and add salt and pepper.  For extra spice add a tsp of finely diced jalapeno.

Toast whole wheat tortillas in a nonstick skillet or griddle, no oil needed. Fill with delicious filling and top with salsa.

Enjoy!

Valentines is here! Getum' while they're hot!

things are starting to sprout in the greenhouse...

I love this time of year, the anticipation of spring and all the yummy veggies.... I will be in the greenhouse and garden every chance I get in the next few weeks!!

Chopped .....but not...mystery basket dilema

I had a mystery basket contest I had to complete recently for  a job opportunity...  all I can say is wow!!!! I watch the TV show chopped regularly. As the baskets are unveiled each week  I mentally prepare food with these chefs trying to beat the clock.....sitting on the couch of course. We all know the show has four ingredients either that have to be prepared into an entree, appetizer, or dessert for each round in  a very short amount of time . Every round , one chef is chopped  and the remaining competitors are left to duke it out for the cash prize at the end! 
As I prepared mentally to compete myself I thought about so many ingredients and what I would do for each one. How I could amaze the judges with something spectacular ....well I  did really well but it was a VERY stressful event!  Nothing really could prepare you for such and event except thinking quick and lots of praying ...and cooking of course....This was different from the TV show. We were timed but we had 17 ingredients and they had to be prepared into three separate entrees!!!! 
When I looked over my tray of ingredients and the beef tenderloin I was to use....(which was defrosting from its still frozen state) I felt a little overwhelmed to say the least ...I had to use all the following basket ingredients ....Beef tenderloin. Green curry paste. Chick peas. Sundried tomato, shrimp, tilapia,  coconut milk,. Lo mein noodles, eggplant, tomatillo,. Garlic naan. Avocado, jicama. Gouda asparagus mozzarella vanilla yogurt....... It was quite a list. 
Heres what I came up with !

Beef tenderloin marinated with green curry With a chick pea and bacon naan encrusted patty. And a sherry mushroom and onion ragout with a caprese spinach salad and a sundried tomato vinaigrette

Garlic naan and Gouda encrusted tilapia that had been brushed and baked with a tomatillo sauce On a bed of roasted asparagus and a jicama avocado and red onion slaw on top. And a vanilla yogurt and tomatillo cold sauce on the side

Garlic naan and Gouda encrusted tilapia that had been brushed and baked with a tomatillo sauce On a bed of roasted asparagus and a jicama avocado and red onion slaw on top. And a vanilla yogurt and tomatillo cold sauce on the side


Well I dont know if I did my best but I did pretty well and I was able to to get the job !!!  YAY!!!

Happy  Cooking Everyone...

Crepes.... so good!!

We think about crepes being so hard to make but really they are very simple and they can be filled with so many yummy things....savory and sweet !!!
Today I had spinach, onions, chicken and mushroom  so delicious .

Leftover crepes can be stacked in between wax paper and put in a zip lock in the freezer for a month....but really,  who has leftover crepes!!!

Combine one cup flour, 1/4 tsp salt, and 1 1/4 milk in a blender and add 2 eggs and 2 TB of melted butter!! refrigerate for an hour. It helps the flour particles to soften so crepes will be light and fluffy.

Brush a small non stick pan with butter and pour two tablespoons of batter into a pan and tilt the pan quickly in a all directions so batter is covering bottom of the pan in a thin film. Cook a minute over medium heat and lift edge of crepe to test doneness....shake loose and flip it for 30 seconds on the other side and repeat !

I layered my crepes with spinach cheese and onions and covered in a white sauce and baked till hot ...but you could roll like and enchilada or fill with a sweet c

ream cheese mixture and top with fresh fruit ...so yummy!!