Tuesday, January 31, 2012

Creamy Potato Broccoli Chowder

This was another meat free dinner I served last night.  Pretty good.  My 13 year old (and very picky eater) ate 3 bowls.  My husband gave me permission to add it to the dinner rotation.  The best part - it's very inexpensive and simple to make!  I should have doubled this for my family of 5.
Creamy Potato Broccoli Chowder
(Recipe from My Feel Good Foods Cookbook)

8 peeled or unpeeled red potatoes (I peeled mine due to my picky eater.  Makes a creamier soup.  If it was just me, I would have left the peels on).
3 Stalks Celery, diced
1 onion, quartered
2 stalks broccoli, cut into chunks
1 tablespoon salt  (or more to your liking)
1/2 cup healthy mayo (I used Veganaise brand that I buy from sprouts.  I have never used regular mayo - not as good for you)

In a large pot, cover vegetables with water.  Boil uncovered until tender (about 20 minutes or so).  Transfer mixture into blender with a large measuring cup and puree all the ingredients.  ( I did mine in batches.)  Blend the Veganaise and salt in with the potato, broccoli puree.  Warm and serve.

Monday, January 30, 2012

Favorite Meal - Beans, Rice, and Veggies

I have been trying hard to "eat meat sparingly" lately.  For me, I am trying to only cook meat for my family once a week, (typically for Sunday family dinner).  That means I need to have good, healthy, filling, quick meals for my family who is always on the go.   This has become our very favorite dinner, and everyone loves it - even my son who doesn't like beans and rice.  They chow this down.  I make a lot and store the leftovers in the fridge so they can throw a bowl together quick if they need to.

Beans and Rice 
Easily serves my family of 5
(from the Engine 2 Diet Cookbook)
  • 2 cans black beans, rinsed and drained 
  • 1 to 11⁄2 cups chicken stock, vegetable broth, or water 
  • 1 tablespoon Bragg Liquid Aminos, Tamari, or Soy Sauce 
  • 1 teaspoon chili powder
  • 2 to 3 tomatoes, chopped 
  • 1 bunch green onions, chopped 
  • 1 can water chestnuts, drained 
  • 1 cup corn, fresh, frozen, or canned 
  • 2 red or yellow bell peppers, seeded and chopped 
  • 1 bunch cilantro, rinsed and chopped (key ingredient I think)
  • 1 avocado, peeled and sliced 
  • 3 cups cooked brown rice 
  • Salsa or tamari to taste (I like it without, I just make sure I have lot's of juice from the beans - great flavor!)

Heat the beans with water or stock, Bragg’s, and chili powder. Place the chopped vegetables and cilantro in individual bowls. To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add generous handfuls of chopped vegetables, cilantro, and avocado on top of the beans. Add salsa or tamari to taste.