By Hass :: October 31, 2004 @ 12:07 PM
Once again, the gato has been exceptionally cute and some may say even well behaved. He's still completely nuts and a pest, but seems to be showing he redeeming qualities as of late. I guess that means he deserves his own category and his own webpage.
By Hass :: October 30, 2004 @ 05:49 AM
T'giving 5 years ago.
By Cole :: October 28, 2004 @ 06:48 PM
• 1 cup sour cream
• 1 cup grated parmesan cheese
• 1 cup mayonnaise
• 2-8 oz. cans artichokes, chopped.
Mix and bake for 30 minutes at 350.
By Hass :: October 28, 2004 @ 07:32 AM
I've got a lot of little gremlins to hunt down on the site, but i've been busy at work and have avoided being on a computer in my spare time. oh well. I still feel ready to launch next week with some "news."
By Hass :: October 26, 2004 @ 09:31 PM
It's official, daddy just felt sprout kick. Pretty cool, and yet abstract. I'd have to say that seeing sprout do flips on the ultrasound was much cooler. I no longer feel left out of this little game of kickery that Cole and Sprout had going.
By Hass :: October 25, 2004 @ 09:32 AM
Yes, yes we made a website called MapGoblin.com and we haven't a single map on the site. You'd think that with three degrees in Geography between the two of us, and something like 10 years of professional cartographic experience, we'd be able to come up with something.
For now, feel free to check out Hass's old and hopelessly outdated website hassan.hodges.com
By Hass :: October 25, 2004 @ 09:19 AM
Thanks for expressing interest in beta testing this site. We're planning to "launch" the site on Nov. 2 when we go for the big ultrasound and find out if we should be buying blue or pink swaddling clothes.
Looks like the bulk of the site is up and running now. I was hoping that you could take a poke around let me know if you find anything that looks odd, smells funny, or drips of wreckless spelling. Any level of concern is welcome. There are a couple things I'm still planning to do. I'd feel vindicated if we you pointed out the same things.
Please just post your comments in the form below.
By Hass :: October 24, 2004 @ 08:56 PM
just a test here
By Hass :: October 24, 2004 @ 07:25 PM
Nicole has reported frequent kicking over the last 10 days or so. Hass is still waiting to feel some kicking from the outside. Nicole has felt him kick from the outside at least three times. Hand on the belly.
By Cole :: October 24, 2004 @ 06:01 PM
• 1 large onion sliced into rings
• 4 cloves of garlic peeled and sliced
• 3 tbl spoons pickling spice
• 2 bay leaves broken into pieces
• 2 tbl spoons sugar
• 2 tbl spoons salt
• 3 tbl spoons pepper
• 4 tbl spoons tabasco sauce
• 2 tbl spoons whole pepper corns
• 4 tbl spoons Cajun pepper
• 4 table spoons franks hot sauce
• 10 cut open hot peppers
• 3 dozen eggs - hard boiled
• white and cider vinegar
Combine all ingredients in gallon glass jar. Vinegar is added after everything is in jar to cover all eggs.You can cut back on the vinegar and add some water to taste.Let stand for two/ three weeks, the longer you let stand the more the egg is saturated. Shake the jar once a day. After you open the jar keep it refrigerated.You can refrigerate while your waiting.It is in vinegar so it should be okay not refrigerated till opened.
By Cole :: October 24, 2004 @ 05:59 PM
• 1/2 lb linguine or chow mein noodles
• 3/4 cup Peanut Sauce
• 4 scallions, sliced thinly on the diagonal
• 2 tablespoons sesame seeds
• 1 teaspoon (or to taste) red pepper flakes
• 1 pkg. (8 oz) baked tofu, cubed
• 1/4 cup chopped parsley or cilantro
• lime wedges
Cook pasta according to package directions. Rinse until cool, drain and place in a large mixing bowl. Add remaining ingredients, except lime wedges, and toss until well combined. Serve with lime wedges.
Per Serving: 400 calories (140 from fat), 16g total fat (24%), 3g saturated fat (15%), 3g dietary fiber, 18g protein, 3g sugars, 51g carbohydrate, 0mg cholesterol (0%), 120mg sodium (13%)
By Cole :: October 24, 2004 @ 05:55 PM
• 1 (15 ounce) can kidney beans
• 1 red bell pepper, chopped
• 2 cups chopped cabbage
• 2 green onions
• 1 cup crumbled feta cheese
• 1/3 cup chopped fresh parsley
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
Mix and chill.
Notes: Better on the second day. Chopped sweet onion can be used instead on green onion. A bag of shredded coleslaw mix works well for the cabbage.
By Cole :: October 24, 2004 @ 05:50 PM
• 1 1/2 cup flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 cup oil
• 1 tsp white vinegar
• 1 tsp baking soda
• 1 cup cold water
Mix all together till smooth bake 45 minutes at 350°.
Notes: Makes an excellent moist chocolate cake. Use 8x8 pan. Recipe doubles well.
By Cole :: October 24, 2004 @ 05:47 PM
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 egg whites
• 1 cup banana, mashed
• 1/4 cup applesauce
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
Notes: 12 Servings@2points a piece. Makes excellent muffins as well.
By Cole :: October 24, 2004 @ 05:42 PM
• 1 cup lentils, preferably green
• 1/4 tsp salt
• 1/4 cup frozen orange juice concentrate, thawed
• 2 TB Balsamic Vinegar
• 1 TB Dijon Mustard
• 11/2 tsp Olive Oil
• 1/4 tsp pepper
• 1/8 tsp allspice
• 1 large carrot, finely diced
• 4 cups (loosely packed) torn spinach leaves
In saucepan, bring 3 cups of water to a boil over high heat. Add lentils and 1/8 tsp of salt, and cook until lentils are tender but still hold their shape, about 25 minutes. Drain. In large mixing bowl, whisk together orange juice concentrate, balsamic vinegar, mustard, olive oil, pepper, allspice and remaining 1/8 tsp salt. Stir in drained lentils, carrot and scallion. Add spinach, tossing well to coat. Serve salad sprinkled with pecans.
Per serving: 248 calories, 4.4g total fat, 0.5g saturated fat, 2.5g monounsaturated fat, 0.9g polyunsaturated fat, 17g dietary fiber, 16g protein, 40g carbohydrate, 0mg cholesterol, 278mg sodium
By Cole :: October 24, 2004 @ 05:40 PM
• lime juice
• fresh ginger
• fresh garlic
• hot pepper to taste
Marinate ripe plantains in remaining ingredients, fry in oil. Excellent side dish to Ground Nut Stew. Must use ripe plantains (black and ugly, not green).
By Cole :: October 24, 2004 @ 05:36 PM
1 1/2 cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 1/2 cups extra firm tofu
1/2 cup sweetened dried cranberries
1/4 cup chopped pecans
1/2 cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes. Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes. In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top. Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
Servings Per Recipe: 6
Amount Per Serving: Calories: 395, Total Fat: 11.4g, Cholesterol: 7mg, Sodium: 1182mg, Total Carbohydrates: 61.2g, Dietary Fiber: 7.5g, Protein: 16.1g
Notes: Bulgar can be subbed for rice, cranberries and pecans are a nice touch but can be omitted for a simplier meal.
By Cole :: October 24, 2004 @ 05:34 PM
•1/2 cup reduced-fat peanut butter
•1/3 cup vanilla low-fat yogurt
•1 tablespoon orange juice
•2 ripe bananas, sliced
•4 (8-inch) fat-free flour tortillas
•2 tablespoons honey-crunch wheat germ
•1/4 teaspoon ground cinnamon
Combine peanut butter and yogurt, stirring until smooth. Drizzle juice over bananas; toss gently to coat.
Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border. Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture. Combine wheat germ and cinnamon; sprinkle evenly over banana slices. Roll up. Slice each roll into 6 pieces.
Yield: 6 servings (serving size: 4 pieces)
CALORIES 245 (28% from fat); FAT 7.7g (satfat 1.5g, monofat 3.8g, polyfat 2.4g); PROTEIN 9.1g; CARBOHYDRATE 31.3g; FIBER 3.9g; CHOLESTEROL 1mg; IRON 0.8mg; SODIUM 275mg; CALCIUM 37mg;
By Cole :: October 24, 2004 @ 05:26 PM
Hass has been promising a recipe storage system since before we were married, and now at long last, my recipes have a home beyond a mail box and stickies on my desktop. Now I just have to track down the tiny pieces of paper I have stored all over the home office and get those up there as well.
Enjoy the recipes!
By Cole :: October 24, 2004 @ 12:49 PM
• 4 oz. Gruyere cheese
• 8 oz. Swiss cheese
• 1+ tbsp. cornstarch
• 1 clove garlic
• 3/4 to 1 cup white wine (Gewurztraminer preferred)
• 1 tbsp. kirsch
French bread cut into 1" cubes, apples, boiled new potatoes.
Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts. When smooth, add kirsch and serve with French bread. Serves 3-4.
By Cole :: October 24, 2004 @ 12:45 PM
• 2 cups cooked brown or white rice
• 1 egg
• 1 1/2 cups picante sauce
• 1 cup shredded reduced-fat or regular cheddar cheese (4 ounces)
• 1 (15 ounce) can pinto beans, drained
• 1/4 teaspoon chili powder
Heat oven to 350º. Spray square baking dish, 8 × 8 × 2 inches, with nonstick cooking spray. Mix rice, egg product, 1/2 cup of the picante sauce and 1/2 cup of the cheese; press in bottom of baking dish. Mix beans and remaining 1 cup picante sauce; spoon over rice mixture. Sprinkle with remaining 1/2 cup cheese and the chili powder. Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.
Notes: 6 servings@ 4 points a piece (actual nutritional info not known). Serve with tortilla and other taco fixings. Excellent burrito filling.
By Cole :: October 24, 2004 @ 12:40 PM
• 1 cup lentils, washed and soaked overnight in 1 cup water
• 4 cups water
• 1 large tomato, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 11/2–2 TB curry powder
• 1 tsp salt
• 1/2 cup chopped cashew nuts
• 3/4 cup plain nonfat yogurt
• prepared brown or white basmati rice
Simmer the lentils in 3 cups water, partially covered for 20 minutes. Add the tomatoes, onions, garlic, and curry powder. Simmer for half hour more, covered. Add salt and cook, uncovered for 2 more minutes. Serve over brown or white basmati rice. Top with cashew nuts and a dollop of yogurt.
Notes: Not necessary to soak the lentils overnight. Use a combination of sweet and hot curry for best results, vindaloo curry also excellent. Serves well over bulgar.
By Cole :: October 24, 2004 @ 12:38 PM
• 1 10-oz package Chinese egg noodles
• 1 TB sesame oil
• 3 TB peanut oil
• 2 cloves garlic, sliced thinly
• 1/2 cup chopped onion
• 2 TB minced ginger
• 1 celery stalk, sliced thinly on the diagonal
• 1 large carrot, peeled, cut in half lengthwise and sliced
• 1 cup snow peas, strings removed
• 1 cup shiitake mushrooms, wiped clean and sliced
• 1/2 cup bean sprouts
For the Sauce:
• 3 TB low-sodium soy sauce
• 2 TB Chinese rice wine
• 2 TB rice wine vinegar
• 1 TB sesame oil
• 2 tsp lime juice
• 1 tsp red pepper flakes (or more to your taste)
Cook noodles according to package directions, and rinse under cold water. Drain thoroughly then toss with sesame oil. Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking. Add pasta, reduce heat, and brown one side until firm and slightly golden, about four minutes. Turn over, heat another tablespoon of oil, and brown other side. Set aside.
Heat remaining tablespoon of peanut oil and sauté garlic and onions. Add remaining vegetables and sauté on high heat until vegetables are almost cooked. Whisk together the sauce ingredients. Add sauce and sauté until vegetables are tender but still crunchy. Serve over pasta.
Per Serving (9 oz-wt.): 330 calories (170 from fat), 18g total fat (28%), 3g saturated fat (15%), 4g dietary fiber (18%), 7g protein, 35g carbohydrate (12%), 25mg cholesterol (8%), 500mg sodium (19%)
By Cole :: October 24, 2004 @ 12:35 PM
• 1 lb firm tofu, cut in 3/4-inch cubes
• 1 cup soy ginger sauce (regular soy fine)
• 1 TB canola oil
• 2 pieces celery, thinly sliced at an angle
• 1 red bell pepper, cut in 3/4-inch pieces
• 1 green bell pepper, cut in 3/4-inch pieces
• 2 cup fresh pineapple, cut in 3/4-inch pieces
• 1 TB rice wine vinegar
• 2 TB chopped cilantro
• 2 green onions, thinly sliced at an angle
Gently toss tofu cubes in 1/4 cup Soy Ginger Sauce; set aside. Prepare remaining ingredients. Heat canola oil over medium-high heat in a large skillet. Brown tofu. Remove tofu from pan, set aside. Return pan to stove, sauté celery and bell peppers 4 minutes. Add pineapple and sauté 2 minutes. Reduce heat to medium-low heat. Add 3/4 cup soy ginger sauce, rice wine vinegar, cilantro and green onions; combine. Gently stir in tofu; heat through.
Per serving (7 oz): 178 calories; 9 g protein; 21 g carbohydrates; 7 g fat; 274 mg sodium
Exchanges: 1 lean meat, 1 vegetable, 1 fruit, 1 fat
By Cole :: October 24, 2004 @ 12:31 PM
• 2 cups dried black-eyed peas, washed and picked through
• 2 cups water (plus additional as you cook)
• 3 large cloves garlic, minced
• 1/2 teaspoon salt
• 1 leek, sliced (onion can be subsituted)
• 1 bag (about 8 cups) frozen chopped collard greens
• freshly ground black pepper
Put the black-eyed peas in a large saucepan or dutch oven. Add water, bring to a boil, and simmer covered about 15 minutes. Add garlic and salt and continue cooking on low heat until legumes are almost tender (about 40 minutes). Add water as necessary to keep from drying out. Add onion and collards. Stir and continue cooking about 10 minutes more until collards and onions are cooked. Add black pepper and serve hot with corn bread and sweet potatoes.
Notes: Remember to soak peas overnight.
By Cole :: October 24, 2004 @ 12:28 PM
• 1 - 8 oz package soy tempeh, cut into bite-size chunks
• 1/4 cup reduced sodium tamari
• 1 TB mirin
• 1/2 tsp each granulated garlic and onion powder
• 1 tsp toasted sesame oil
• 1 TB canola oil
• 2 medium Jewel yams, cut into bite-size pieces (peeling is optional)
• 2 tsp organic extra virgin olive oil
• 1/8 tsp each ginger powder and cinnamon
• 2 TB minced parsley
Marinate the tempeh in tamari, mirin, garlic, onion, and sesame oil for 1/2 hour. Meanwhile, toss the yams with the olive oil, cinnamon, ginger, and 11/2 tablespoon marinade from the tempeh. Set the yams aside.
Preheat oven to 350°F.
Sauté the tempeh in 1 tablespoon canola oil over med-low heat, turning frequently until browned on all sides, about 5–8 minutes. Toss the tempeh with the yams and place in a 2 qt. casserole dish. Cover and bake for 30–35 minutes or until the yams are tender. Season to taste and garnish with parsley.
Per serving: 480 calories, 18g total fat (28%), 3g saturated fat (14%), 8g dietary fiber, 19g protein, 64g carbohydrate, 0mg cholesterol (0%), 750mg sodium (31%). Serves 2.
Notes: Generous servings, I always get 2 meals out of this.
By Cole :: October 24, 2004 @ 12:26 PM
•6 cups water
•1 1/2 cups dried lentils -- (9 ounces)
•1 cup onion -- chopped
•1 can corn (approx. 16 oz.) -- rinsed and drained
•2 cans stewed tomatoes -- (approx. 16 oz each)
•1 6-oz. can tomato paste
•1 packet taco seasoning mix -- (1-1/4 oz.)
•hot sauce -- to taste
Toss everything into a large pot or Dutch oven. Bring stew to a boil. Reduce heat to a simmer. Cover, and let cook for one hour, stirring every 15 minutes to prevent burning.
By Cole :: October 24, 2004 @ 12:23 PM
•4 oz cream cheese
•2 tsp milk
•1 Container Seitan Chicken
•4 oz mushroom chunks (use less, if desired)
•4 tbsp diced onion (use less, if desired)
•1 pkg crescent rolls
•salt & pepper to taste
Mix everything but crescent rolls together. Break crescent rolls apart into squares, leave 2 triangles together, and press the perforation line down. Put 1/4 of the mixture into each square, fold over, and pinch closed.
Bake at 325 for 17-20 minutes.
By Cole :: October 24, 2004 @ 12:19 PM
Saute in small margarine:
2 chopped onion
Add and saute:
1 lb sliced mushrooms
1/2 t salt
1/2 t pepper
4 T chives
2 t garlic powder
Add and cook small
2 blocks tofu, mashed
Add, cook till alcohol evaporates
4 T sherry
Add and heat
1/2 cup tamari (regular ok) soy sauce
2 cups sour cream (reduced fat/fat free)
Serve over elbow macaroni.
Notes: Makes A LOT of food. Nicole prefers over egg noodles. Hassan likes green beans served with this. Recipe originally from Celeste.
By Cole :: October 24, 2004 @ 12:16 PM
•10 oz. Frozen Spinach, thawed & drained
•1 Block of Tofu, crumbled
•1 C. Shredded Mozzarella
•1/4 C. Grated Parmesan
•1/4 t. Nutmeg
•1/8 t. Salt
•1/4 t. Pepper
Mix spinach, tofu, mozzarella, parmesan, salt, pepper and nutmeg together in a bowl. Press into patties about 3-4 inches wide. Dredge patties in breadcrumbs on both sides.
Cook in olive oil for 3-4 minutes on each side. (Sometimes it takes longer for everything to stick together). Serve with tomato sauce over top.
Notes: Goes well with salsa instead of tomato sauce. Only flip once, patties crumble easily. Excellent cold in a sandwich.
By Cole :: October 24, 2004 @ 12:07 PM
•1 package seitan chicken
•1 lime or lemon
•2 cups rice
•1/2 teaspoon dry mustard
•1 large diced onion
•1 can diced tomato
Begin preparing rice per package instructions, add seasoning, peeled lemon and chicken to rice. Make sauce as follows: Use sliced onions, tomatoes, butter, mustard and juice of 1/2 lemon. Cook for 5 minutes together.
Notes: Do not add lemon/lime slices to cooking rice and chicken mixture, result is bitter, peel citrus first or add juice only. Use wild rice mix for best results.
By Cole :: October 24, 2004 @ 11:50 AM
•2 C dry lentils
•4 bay leaves
•8 C water
•1 C uncooked bulgur wheat, fine
•1 C breadcrumbs (whole wheat preferred)
•4 T ketchup
•2 medium onions
•3 cloves garlic (or 1 T garlic powder)
•1 t crumbled dried thyme
•2 t crumbled dried oregano
•1 t crumbled dried tarragon
•salt and pepper to taste
•3 T tomato paste or sauce
•3 T Vegetarian Worchestire sauce
Bring a large pot with 6 cups water, the lentils and bay leaves to a boil, reduce heat, cover and simmer about 45 minutes, until the lentils are soft and the water is absorbed. Remove bay leaves. Preheat oven to 350 F. Put bulgur wheat and 2 cups water in a medium saucepan. Bring to a boil, lower the heat, cover and simmer for about 15 minutes. Transfer lentils to a large mixing bowl. Add the bulgur and remaining ingredients, except the tomato paste or sauce. Hand mix gently until thoroughly combined. Transfer mixture into a 5x9 inch loaf pan. Bake about 40 minutes, until firm but not dry. About 5 minutes before done, brush the top with tomato paste or sauce. Let stand 10 minutes before serving. Store refrigerated or slice and freeze. Excellent in sandwiches, cold or hot.
10 servings, each 197 calories: 2% from fat (0.38 g), 79% from carbohydrates (39.7 g), 19% from protein (9.6 g). Sodium 76 mg, Fiber 5.7 g.
Notes: Delicious, but this makes A LOT of food. Freezes well.
By Cole :: October 24, 2004 @ 11:41 AM
•3 Cups Black beans -- sorted and rins
•6 Cups water
•7 Cups Vegetable Stock
•1 Can Diced tomatoes (no salt preferred)
•2 Stalks chopped celery
•1 Carrot - chopped
•1 Onion - chopped
•4 Cloves of Garlic (minimum)
•2 Bay leaves
•1 Tsp Basil
•1 Tsp Oregano
•1 1/2 TB Lemon juice
•6 TB Dry Sherry
•2 Cups Corn (optional)
Soak the black beans in the 6 cups of water overnight in a large pot. Drain the soaking water and refill soup pot with the 7 cups of ff vegetable broth the add and cook for 2-2 1/2 hours until beans are soft (remove half the amount of beans and reserve for purrering then add tomatoes, celery, carrot, onion, garlic, bay leaves, oregano, basil, lemon juice, and sherry. Return purrered portion.
Nutrition (per serving): 226 calories, Total Fat 2 g (10% of calories) Serves 6
Notes: Makes a better topping for rice then a soup.
By Cole :: October 24, 2004 @ 11:34 AM
• 3 cups dry split peas
• 7 cups water or veggie stock
• 1 bay leaf
• 1/2 to 1 tsp dry mustard
• 2 cups minced onion
• 4-5 medium cloves garlic, crushed
• 3 stalks celery, sliced thin
• 2 medium carrots, sliced or diced
• 1 small potato, cut in half lengthwise and sliced thinly
• 1 tsp salt (reduced from 2 tsp, you can reduce it further or omit it)
• fresh-ground black pepper
• 3-4 Tbls balsmaic vinegar
Place split peas, water or stock, bay leaf and dry mustard in a large
soup kettle. Bring to a boil, reduce heat to lowest setting, and simmer
for about 20 minutes, partially covered. Add onion, garlic, celery,
carrots, and potato. Partially cover and simmer for an additional 40
minutes, stirring occasionally. Add pepper, vinegar, and salt if desired.
Serve topped with fresh tomato and/or minced parsley.
Notes: Cooking time is incorrect, need at least 90 minutes to 2 hours for dried peas to soften. Hassan likes extra potato in his soup. Dijon or spicy mustard can be subbed for dry. 3 cups of peas refers to dry measurement, not scaled measurement (ie - not 24 ounces). FInal product has thick stew like consistency, add more broth or water to thin if desired.
By Cole :: October 24, 2004 @ 11:32 AM
•2/3 cup sliced carrot
•1/2 cup chopped onion
•2 garlic cloves, minced
•1 can broth (beef, chicken, or vegetable)
•1 regular-size can diced tomatoes, with juices
•1 cup chopped cabbage
•1/2 cup green beans
•1/2 teaspoon dried basil
•1/4 teaspoon dried oregano
•1/4 teaspoon salt
•pepper to taste
•1/2 cup chopped zucchini
Spray a large saucepan with nonstick cooking spray. Saute carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, tomatoes with juices, cabbage, beans, and seasonings. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and cook 3-4 additional minutes.
Can be served hot or chilled.
By Cole :: October 24, 2004 @ 11:26 AM
•4 baking potatoes (about 2 1/2 pounds)
•2/3 cup all-purpose flour
•6 cups 2% reduced-fat milk
•1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
•1 teaspoon salt
•1/2 teaspoon black pepper
•1 cup reduced-fat sour cream
•6 vegetarian bacon slices, cooked and crumbled
•Chives for serving
Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, chives, and bacon.
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)
CALORIES 329 (30% from fat); FAT 10.8g (satfat 5.9g, monofat 3.5g, polyfat 0.7g); PROTEIN 13.6g; CARBOHYDRATE 44.5g; FIBER 2.8g; CHOLESTEROL 38mg; IRON 1.1mg; SODIUM 587mg; CALCIUM 407mg;
By Hass :: October 23, 2004 @ 10:43 PM
Public Radio Station Grid
By Cole :: October 23, 2004 @ 09:47 AM
•1 Cup Barley
•6 Cup Vegetable Stock
•1/2 Cup Red Wine
•1/4 Cup Bragg's Amino Acids
•1 pound (2 regualr containers) fresh mushrooms - any variety
•1 Small package (handful) dried mushrooms - any variety
•2 stalks of celery
•1 medium onion
•2 small carrots
•5 cloves of garlic
•2 bay leaves
Rehydrate dried mushrooms in warm broth and wine combination. While mushrooms are rehydrating, saute onion, celery, garlic, carrots and mushrooms just to sweat them. Add to stock. Drain rehydrated mushrooms, adding liquid to remaining vegetable stock and amino acids. Roughly dice mushroom and add to stock. Add 1 cup of barley, simmer for one hour. Adding more liquid as needed.
By Cole :: October 23, 2004 @ 09:43 AM
•2 cups whole wheat flour
•2 cups skim milk
•1/3 cup egg substitute
•1/4 cup applesauce
•2 tablespoons sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
Combine all ingredients and mix well. Heat a large nonstick skillet over medium-low heat until hot. Pour batter on skillet 1/3 cup at a time making sure edges don't touch. Cook until golden brown and bubbles appear on top of the pancakes. Flip and continue cooking until other side is golden brown.
Makes 6-8 servings
Serving Size: 2 pancakes
Nutrients per serving:
Total fat:2 grams
Dietary fiber:4 grams
By Cole :: October 23, 2004 @ 09:38 AM
•2 C. boiling water
•2 C. skim or low-fat milk
•2 C. regular rolled oats
•1/2 tsp. salt
•3/4 C. chopped dried fruit
•2 tsp. cinammon (or to taste)
•3 TBS. brown sugar, maple or dark corn syrup or table molasses
Combine the water, milk, oats and salt in an ovenproof casserole. Let sit 5 minutes. Stir in the fruit, cinnamon and sugar, cover and place in 350 degree oven for 45 minutes; remove cover for last 5 minutes of baking.
Per Serving: 237 Calories; 2g Fat; 8g Protein; 50g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
By Cole :: October 23, 2004 @ 09:30 AM
•1-1/2 cups all-purpose flour
•1 tablespoon and 1-1/2 teaspoons white sugar
•1-1/2 teaspoons baking powder
•3/4 teaspoon baking soda
•1/4 teaspoon salt
•1-1/2 cups buttermilk
•1/4 cup milk
•2 tablespoons and 2 teaspoons butter, melted
For fluffier pancakes beat egg whites first until soft peaks form, and fold into batter.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Servings Per Recipe: 12
Total Fat: 7.4g
Total Carbohydrates: 30.7g
Dietary Fiber: 0.8g
By Cole :: October 23, 2004 @ 09:25 AM
•1 15-ounce can sweetened cream of coconut (such as Coco López)
•12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
•1/4 cup whipping cream
•1/4 teaspoon coconut extract
Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)
Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)
Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.
Makes 8 servings.
By Cole :: October 23, 2004 @ 09:16 AM
•1 cups premium cocoa powder, sifted
•1 1/4 cups water
•1 1/2 cups granulated sugar
•1/4 cup corn syrup
•1/2 cup plus 5 tablespoons heavy cream
•5 ounces (premium semi-sweet chocolate), chopped
Pound cake and fruit (such as bananas, apples, strawberries, and plums), cut into bite sized pieces
Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.
Makes 4-6 servings.
By Cole :: October 23, 2004 @ 09:10 AM
•3/4 cup fat-free sweetened condensed milk, divided
•1/4 cup butter or stick margarine, melted and cooled
•1/4 cup fat-free milk
•1 (18.25-ounce) package devil's food cake mix
•1 large egg white, lightly beaten
•1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
•1/2 cup peanut butter morsels
Preheat oven to 350°.
Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
Yield: 2 dozen (serving size: 1 brownie)
CALORIES 176 (25% from fat); FAT 5g (satfat 2.1g, monofat 1.6g, polyfat 1.1g); PROTEIN 2.6g; CARBOHYDRATE 29.9g; FIBER 0.8g; CHOLESTEROL 6mg; IRON 0.8mg; SODIUM 212mg; CALCIUM 30mg;
By Cole :: October 23, 2004 @ 08:59 AM
• 1/4 cup shortening
• 1 cup light brown sugar, packed
• 1 teaspoon vanilla
• 1 egg
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup chopped nuts
• 1 cup chocolate or butterscotch chips, or 1/2 cup each flavor
Melt shortening in a saucepan over low heat; remove from heat. Mix in brown sugar, vanilla and egg; stir well. Stir in remaining ingredients. Spread in greased and floured 8x8x2 inch pan. Bake butterscotch brownies at 350° for 20 to 25 minutes.
Cut butterscotch brownies while warm.
By Hass :: October 22, 2004 @ 08:33 AM
By Hass :: October 22, 2004 @ 08:28 AM
Just before the bees started buzzing, we enjoyed a sunrise from a scenic vantage outside of Honolulu. A nice place to reflect on as we lay under our warm comforter and debate turning on the heat.
By Hass :: October 22, 2004 @ 07:54 AM
By Hass :: October 16, 2004 @ 04:46 PM
Condensed version of the GOP convention
By Hass :: October 14, 2004 @ 10:05 PM