Sunday, July 21, 2013

Pasta Salad

  • 1 box (13.25 oz.) whole grain rotini
  • 1/3 cup red wine vinegar
  • 2 tablespoons organic extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bag (16 oz.) frozen peas
  • 4 medium carrots, shredded
  • 2 medium cucumbers, seeded, quartered and sliced
  • salt and pepper
  • While pasta is cooking according to package directions, pour frozen peas into a colander
  • In a blender, combine red wine vinegar, olive oil, mustard, basil and oregano
  • When the pasta is finished cooking, pour with cooking water into colander on top of peas; stir to distribute peas so they thaw while cooling the pasta
  • Once peas have thawed, finish cooling pasta by rinsing with cold water; drain well
  • Pour pasta and peas into a large bowl
  • Add carrots and cucumbers
  • Pour dressing over pasta and vegetables and stir well
  • Season with salt and pepper
  • Refrigerate at least 2 hours before serving

Friday, July 5, 2013

Sweet Potato and Oat Dog Biscuits

Recipe from Righteous Bacon

  • 1 sweet potato
  • 3 1/2 cups old fashioned oats, divided
  • 3 eggs
  • 1/4 cup flax seed
  • Wash, puncture and microwave sweet potato until tender, 8-10 minutes, cool and remove skin
  • Pulse 3 cups oats in food processor to make coarse oat flour (I found I needed 4 cups so would vary depending on size of sweet potato); set aside in bowl
  • Pulse 1/2 cup oats in food processor to make course oat flour; set aside for use in rolling out biscuits
  • Pulse eggs, flax and sweet potato in food processor
  • Add oat flour and combine in until ball forms
  • Using reserved 1/2 cup of oat flour, roll out dough and cut into shapes
  • Arrange on parchment lined cookie sheet
  • Bake at 350 for 12 minutes
  • Reduce heat to 170 and continue baking 40 minutes longer until mostly dried

Yukon Gold and Sweet Potato Mash

Adapted from Eating Well

  • 1 pound Yukon Gold potatoes, peeled and diced
  • 1 pound sweet potatoes, peeled and diced
  • 1/2 vegetable bouillon cube dissolved in 1/2 cup water
  • 2 tablespoons Earth Balance margarine
  • 1 tablespoon chopped garlic chives
  • Boil potatoes and sweet potatoes until tender; drain
  • Mash potatoes with bouillon and margarine
  • Stir in garlic chives

Napa Cabbage with Mushrooms

Adapted from Nom Nom Paleo

  • 1 tablespoon oil
  • 1 onion, diced
  • 10 ounces mushrooms, sliced
  • 1 - 7 ounce box Tempeh Smoky Maple Meatless Bacon, diced
  • 1 head Napa cabbage, sliced
  • 1/2 cup water
  • 1/2 vegetable bouillon cube
  • Heat oil in large pot
  • Add meatless bacon and saute a few minutes
  • Add onions and saute until translucent
  • Add mushrooms and saute until tender
  • Dissolve bouillon in water
  • Add cabbage and bouillon, cover, lower heat to medium low and simmer about 5-10 minutes, stirring occasionally, until cabbage softens.
  • Season with salt and pepper
Went well with boiled parslied potatoes or Yukon Gold and Sweet Potato Mash