Category Archives: Dinner

Cooking with Mushrooms Tonight

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Hi Everyone! Sorry, it has (once again) been awhile since I have posted in my blog. It has been an extremely busy week. It is hard to believe that I have been writing now regarding leaning out for summer for 10 weeks. I have 4 weeks to go until the process is officially complete. I have been monitoring my food intake as well as my training sessions and feeling very good overall about my progress. I think the biggest challenge is deciding, “should I or shouldn’t I eat that?” For me, doing daily workouts is just part of my routine and something I enjoy and need.  On the other hand, eating clean, 80 or 90% of the time can pose a challenge especially on the weekend and late in the afternoon (in my case).

On to food…I have been cooking with mushrooms over the past few days. I don’t know how all of you feel about mushrooms, but I think most either love them or hate them, there seems to be no middle ground. My kids don’t really care for the slimy consistency or in their opinion, the lack of taste. My husband, on the other hand, loves them. I have been learning to like them. Growing up, I don’t think we ever ate mushrooms so it was easy to think that I didn’t like them.

Last night (because I had so many Portobello mushrooms in the refrigerator) I created my very own mushroom soup. My husband had a bowl of Cream of Mushroom soup at David’s Chophouse in Woodbury, MN last weekend and thought it was the best Cream of Mushroom soup he had ever had so I thought I would try to duplicate it and keep it as healthy as possible. The soup at the restaurant was very creamy so I assume there was quite a bit of heavy cream mixed in. My recipe did not include cream. Here are my ingredients:

-2 Tbsp. Olive Oil
-Chopped Garlic (3 Tbsp.)
-Mushrooms (chopped) I used 9 Portobellos
-2 chopped medium onions
-3 Cups (light) Coconut Milk
-1 Cup 40 calorie Almond Milk
-2 Cups Vegetable Broth
-1/4 Cup Brown Rice flour to add to the consistency, stir in until smooth
-Spices included: parsley, thyme, black pepper and lemon juice

This mixture is heated in a large pot on medium heat until in cooks down to half of the original mushrooms. I take it off the heat, let cool a bit then blend in the food processor in batches.

Remove and put back into the pot. Reheat and add between 1/4 and 1/2 Cup Feta Cheese and approximately 1 Tbsp. of your favorite margarine or butter along with about 1 cup of chopped mushrooms (any type).

Serve plain or with bread or crackers. The soup turned out great. It is creamy and tasty.

In addition, tonight I made Portobello Mushroom Burgers on the grill. These were marinaded for about 2 hours in basalmic vinegar, olive oil,dried basil, dried oregano, dill week, garlic and black pepper. I topped the burgers with a piece of smoked cheddar cheese, tomato and onion. This was also a tasty and filling meal.

I like experimenting with new recipes and most of the time, our family enjoys what I cook. Sometimes; however, the recipe can be thrown in the garbage. In both of these cases, the recipes were a success and have been filed away for another day.

Healthy Cooking with a Jamaican Theme

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A few weeks ago, my daughter, Autumn, and I decided we needed to have a fun day in the kitchen. We decided to cook at Jamaican meal using my new Tagine. A tagine is a Moroccan-made clay cooking vessel that is generally used to cook vegetables, meat, curries, etc. at low heat. Steam escapes out the top or side, creating great flavors. Lots of spices such as cumin, curry, coriander, turmeric and others are used to intensify and deepen the flavors of whatever you are cooking in the pot. On this particular day, we got out our Jamaican music (it was a cold day) and started to chop vegetables and prepare our late afternoon meal. The pictures below are of the Tagine and the contents. The whole menu looked like this:
-Jamaican Inspired Vegetarian Tagine (with black beans, potatoes, carrots, onion, garlic, ginger and a variety of spices)
-Baked Plantains
-Basmati Rice
-Fresh Coconut (peeled, chopped and roasted)-this is a lengthy process
-Fresh Coconut Milk

NOTE: Tagine cooking can come in many forms. Tonight, I found my inspiration from Vegetarian Times magazine. There was a whole section on cooking using Curries. I modified the Japanese Edamame Curry and used my Tagine for cooking the meal. It was delicious. Not as spicy as the Jamaican meal but just as good. Tagine Clay Cooking Vessel

Tagine Cooking Vessel

Tagine Cooking

Vegetarian Tagine

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Vegetarian Tagine

Vegetarian Tagine

On New Year’s Eve my daughter and I spent several hours chopping vegetables (she did the chopping) and cooking a Moroccan meal. Vegetarian Tagine is basically a spicy stew (it doesn’t have to be spicy but ours was). It can be made with really any vegetables and beans that you want to mix in along with onions, garlic, and vegetarian broth.  In my opinion, the most important ingredient in the tagine are the spices. You can choose to make yours spicy or not, whatever your preference.

We got the inspiration to cook a Moroccan meal because my husband and I went to the restaurant called, Faces, a few weeks ago in St. Paul. I ordered a vegetarian tagine and it was delicious. Take a look at the menu, you will see it listed as the Chef’s Selection Vegetarian/Vegan Tagine . Usually, a tagine is cooked using a clay pot with the same name. This type of pot is used in making North African cuisine. A tagine consists of two parts, a base unit which is flat and circular with low sides, and a dome-shaped cover. The tagine pot is best for low heat and slow cooking. We used the largest pot I have for making the tagine, but I was so excited about the outcome of the meal that I ordered my own tagine. I plan to cook using this pot a lot more. The flavors of the vegetables and beans along with the spices are so intense that this hearty meal does not need meat. Below is a list of the vegetables, beans and spices that we used in our tagine. (note: there are a lot of recipes on line so check them out).

Garlic
Onion
Celery
Chickpeas
Cannellini Beans
Chopped Tomatoes
Carrots

Olive Oil
Vegetable Stock
Lemon Juice
Cinnamon
Cumin
Turmeric
Parsley
Cilantro
Prepared spice mix purchased at Faces Restaurant. This is really spicy and is made with a variety of peppers and other spices. If you purchase this only use about 1 teaspoon for the entire recipe. It adds the best flavor ever so I highly recommend it. The restaurant also carries a mix that is not spicy.

Cooking with vegetables does not have to be boring. Tagine cooking allows for variety and tons of flavor. At the same time, you will be eating healthy meals.

Veggie Salad with Pumpkin Dressing

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This creamy dressing can be used as a substitute for any type of oil or cream based dressing. I like to mix it with my vegetables at lunch. Usually I mix up and heat in the microwave, a variety of vegetables such as cauliflower, brocolli, squash, spinach and cucumber. I also use frozen blueberries and raspberries to sweeten up the mix. After everything is heated up, I stir in the pumpkin dressing.  It is delicious!!!

Pumpkin DressingSIMPLE INGREDIENTS FOR PUMPKIN DRESSING:
1 Can 100% Pure Pumpkin
1/4 Cup Almond Milk
1-2 Teaspoons Cinnamon
2 Tablespoons Blackstrap Molasses
2 Tablespoons Chia Seeds
3-4 Tablespoons Raisins or Dried Cherries

3-4 Tablespoons Raw Shelled Non Salted Pumpkin Seeds or Walnuts

Mix all ingredients together and use 2 heaping Tablespoons per salad. Store remainder in the refrigerator for later use. Picture above is the mixture on my Veggie Salad.

Vegetarian vs Vegan Strength Training Diet

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I have been working on a solid vegetarian diet since May 2011. I have been doing a great job, in my opinion, and really don’t miss meat at all.  I pay close attention to the amount of protein I take in each day and try to keep in around 120 grams. I am trying to maintain the muscle that I have built.  I eat 5-6 meals per day and include protein in each of them.  It is easy to do this if I eat eggs, egg whites, protein whey, casein, cottage cheese and Greek yogurt, but I often have concerns about the health benefits of all the dairy related products. So much research suggests that dairy isn’t a necessary part of our diets and maybe should be decreased.

With this in mind, I have been trying to find alternatives to the heavy dairy diet that I have been using.  In the last month, I have been substituting many of the above items with other options such as:

-Soy yogurt
-Tofu
-More beans and lentils
-More fruits and vegetables (which, by the way, also contain protein)
-Hemp seed
-Chia seeds
-TVP (textured vegetable protein)

I haven’t had cottage cheese or Greek yogurt for about three weeks. At first, it felt like I was quitting caffeine, very difficult!!! Now, it is becoming easier but I realize how we become so accustomed to eating certain foods. It is like an addiction. Trying to break a habit takes some much time, focus and effort. 

Below are two examples of  substitutes that I enjoy:

Almost Pumkin Pie

INGREDIENTS:
-1 can pure Pumpkin
-1 block firm Organic Tofu
-Cinnamon, All Spice, Ginger, Cloves
-Almond Milk (1/2 cup)
-Stevia
-Walnuts

MIX:

In a blender or food processor mix the pumpkin and tofu together along with about 1/2 cup Almond Milk. Blend until very smooth and creamy.

Remove from blender and put into a bowl and mix in the spices, stevia and walnuts (I use a few handfulls).

Refrigerate and enjoy anytime you are craving a sweet, high protein snack.

Veggie, Fruit and Yogurt Salad

INGREDIENTS:

-Brocolli, Cauliflower, Cucumber, Spinach, Blueberries, Mango
-Soy Yogurt
-Handful of your favorite nuts
-Cinnamon, Stevia
-Lime or Lemon Juice

MIX:

-In a microwave safe bowl combine Brocolli, Cauliflower, Cucumber, Spinach, Blueberries and mango (all of the veggies and fruits listed above are frozen except the cucumber and spinach so I leave these out until the other items have heated and cooked thoroughly).

-While the veggies and fruits are cooking, mix in a separate bowl about 1/2 cup soy yogurt along with a teaspoon to tablespoon of stevia and approximately 1 teaspoon of cinnamon (more or less depending on your preference). Also mix in your nuts. I like to use walnuts but sometimes choose raw pumpkin seeds, chia seeds or sunflower seeds instead.

-Once the veggies/fruits are heated, remove from microwave and add the sliced cucumber and spinach. Put back in the microwave for another 1 -2 minutes until spinach is wilted.

-Remove from microwave and add in the yogurt dressing. I also add in a few squeezes of lemon or lime juice. This makes a huge fruit/veggie salad, probably about 3 cups. What a great way to get lots in each day. The recipe may sound strange but I love the sweet taste with all the textures.

-I Experiment with other vegetables and fruits too. I have also used pumpkin, squash, edamame beans, lentils, black beans, tomatoes, apple etc. The skies the limit!!!

Butternut Squash and Sweet Potato Coconut Soup

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Butternut Squash SoupI have been working on regulating my diet since I finished the bodybuilding competition last week. I have slowly been introducing foods back into my diet that have been excluded for awhile. This includes things like extra fats, fruits, most grains and beans.  Last night I decided to try and new recipe. I thought it was excellent! Lots of flavors rolled together and lots of veggies with a touch of fruit.  Give it a try, hot soup tastes superb on cold fall nights and it is especially fun using fall vegetables in my recipes.

INGREDIENTS:
2 large sweet potatoes (peeled and cubed)
1-  12 oz. bag frozen butternut squash (or fresh cubed)
1/2 Large onion (chopped)
1 Tbsp. Margarine or Butter
5-8 pieces frozen mango
1 Tbsp. Red Curry Paste
1 Tbsp. crushed garlic
1 (15 oz.) can unsweetened coconut milk
3 Cups Water
3 1/2 Tbsp. lemon juice
*The following spices to taste (1 use about 1 TBSP of each)
cumin, garlic powder, onion powder, corriander, tumeric, chili powder, Gram Masala powder
*Slivered almonds, cilantro and Greek yogurt to top soup just before serving

DIRECTIONS:

In large saucepan heat up your margarine or butter then add the chopped onion and cook until translucent.

Add 3 Cups of water and all of the spices listed above including the red curry paste and mix together.

Add the vegetables/fruit to the skillet-cubed sweet potato,butternut squash and  mango

Turn up to medium heat and let cook for about 20-30 minutes until the vegetables are soft.

Use a manual potato masher to mash all the veggies/fruit  to smooth consistency (leave chunky if you prefer-you can also put in a blender if you want it very smooth).

Turn heat to low and add the can of Coconut Milk and the Lemon Juice, stir gently and let the mixture reheat.

Place the soup in bowls and add about 1 Tbsp. of greek yogurt to soup and swirl in with a toothpick. Top with slivered almonds and some cilantro (I used freeze dried). SERVE!!!!

I also prepared a garlic toast using soy cheese and Ezekial bread. All of it was gone when the meal was done so it was pretty tasty.

Kimberly’s Lentil Cauliflower Curry

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Lentil Cauliflower CurryKim’s Lentil Cauliflower Curry

My family and I recently discovered Indian cooking. My daughter and I are vegetarians so finding restaurants that serve a variety of vegetarian options can be tricky. Eating out at Indian Restaurants is great, except the fat content (because of the butter and cream used in many of these recipes) can make a potentially healthy, low calorie meal into something that is anything but.  I have started experimenting and creating my own Indian foods. My family really likes them; however, my daughter still likes the “Restaurant” better??? My Curry below is served with a purchased Naan (I have made it from scratch too-just takes time) and a white Basmati Rice (use brown to make it healthier or skip the rice since this meal is pretty high carb with the lentils).
INGREDIENTS:
Cooking spray
1 medium onion
few flakes of chili pepper flakes (more if you prefer)
1 tsp. ground ginger
2 tsp. curry powder
1/2  tsp. turmeric
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1 1/2 Cup Lentils (I used green but any type will work, yellow or red )
4 Cups Water
1 Medium sized Cauliflower -chopped up (or a bag of frozen-that’s what I used)
2 Medium potatoes diced, with peels left on
2 tbsp. cilantro (I used freeze dried) fresh would be great too
2 tbsp. Lime juice
Dash of sea salt
2 tsp. Garam Masala (this is a mix that comes in a jar that you can find in the Indian section at many grocery stores. Its a little spicy so you can use a little less if you don’t like it too spicy or more if you love spice).
-Extra 1/2 cup water
Cooking Lentil Cauliflower Curry
Cooking Lentil Cauliflower Curry
INSTRUCTIONS:
1. Have all ingredients (spices, vegetables etc. ready to go before starting the cooking process. Cook up the Basmati rice before hand. I got a tip about the best rice preparation and letting the water boil first (adding a tsp. of margarine with the water) then adding the rice works great. After it comes to a boil (boil for about 1 minute-2 minutes), turn heat back to low, cover and let the water boil off-watch closely so you don’t burn it). Once that is done take off the stove, leave the lid on and fluff with a fork ever 30 min. or so until the rice is cooled. Don’t refrigerate until cool, otherwise it gets sticky. My kids don’t like sticky rice with their Indian food.
2. Heat oil in a large pot over medium heat. Saute the onion until translucent, about 5 minutes. Add the ginger, chile pepper, curry, turmeric, cinnamon, and cumin. Stir all of this together then add the diced potato.
3. Pour in the water and stir in the lentils (they do not need to be cooked before hand). Put your heat up to high and cover with a lid for about 1-2 minutes at boiling, then turn the heat back to medium and simmer for 12-15 minutes. The lentils should soften up.
4. Add the cauliflower to the mix and 1/2 cup of water stir together. Cook another 10 minutes with the lid on, leave open a bit for heat to vent, on medium heat.
5. Now add the Garam Masala, cook another 10-15 minutes until cauliflower is tender, then add the cilantro, lime juice and salt.
6. Let the curry mixture sit, covered for about 10 minutes before serving.
SERVE Lentil Cauliflower Curry over Basmati Rice and add a side of your favorite Naan Bread. —Simply Delicious!!

Kimberly’s Eggplant Burger

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Squash Burger
Kim’s Eggplant Burger

I recently received some eggplant from a friend of mine. I haven’t really cooked with them much but decided to try a basic Eggplant Burger. My whole family enjoyed its taste and texture. It is a little out of the ordinary, but give it a try. If you are eating low carb, skip the bun or try it on Ezekial Bread.

INGREDIENTS:

2 eggplant, peeled and sliced into 3/4-1 inch pieces
1-2 Tbsp. Margarine (or cooking spray if desired)
Grated Parmesan (I use vegetarian rennet based)
Hamburger Buns
TOPPINGS: Slices of tomato and onion
Slice of cheese on top if preferred
-Ketchup, mustard or salsa for topping

Cooking Eggplant

Cooking Eggplant

DIRECTIONS:

1. Place the peeled eggplant slices on a plate and cook in the microwave about 5 minutes, flipping and checking once,  until soft.
2. Melt margarine in a skillet over medium heat, add the eggplant and fry flipping once then add the parmesan and cook (flip) until you get a nice brown crust. Add the extra piece of cheese if desired and heat until melted.
3. Place eggplant on bun or bread and top with your favorite toppings (salsa, ketchup, mustard, tomatoes, onion, pickles , etc.)

ENJOY!!!