by hcochr21 | Apr 12, 2013 | Food
Oh how I love Pinterest. Check out this recipe I tried last night for Sweet Potato Tots:
Ingredients
- • Sweet Potato Tater Tots:
- • 3 (about 1 1/2 pounds) medium sweet potatoes
- • 2 tablespoons butter, melted or softened
- • 3/4 cup Mozzarella Style Shreds from GO Veggie!
- • 1/2 teaspoon salt
- • 1/2 teaspoon pepper
- • 2 (6-7 ounce bag) cups sweet potato chips crumbs
Instructions
- Preheat the oven to 400 degrees. Prick the sweet potatoes all over with fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool 10 minutes.
- Once cool use your hands to peel away the sweet potatoes skin. It should just easily slip off. Place the potatoes in a medium size bowl and mash with the butter. Stir in the parmesan cheese, salt and pepper to taste.
- Grease a baking sheet with olive oil and place the sweet potato chip crumbs (I recommend pulsing the chips in your food processore, you want fine crumbs, like bread crumbs) in a shallow bowl. Scoop about 1 tablespoon of the sweet potato mixture into you hand and roll into a cylinder. The sweet potato mixture will be wet, but this is fine. The shape does not need to be perfect and you can fix it once you have rolled them in the chips. Roll the sweet potatoes in the chips and coat well. If you need to re-shape the cylinders do so now. Place on the prepared baking sheet. Repeat until all of the sweet potato mixture is gone. Spray the tater tots with cooking spray and then sprinkle with more parmesan cheese if desired (do this!). Bake for 15 minutes and flip the the tater tots over and bake another 10-15 minutes or until golden and crisp. Remove from oven and enjoy
by hcochr21 | Apr 12, 2013 | Food
Okay so the Edamame Hummus with Roasted Red Pepper & Toasted Sesame on a fresh whole wheat tortilla from Central Market is awesome!
by hcochr21 | Apr 9, 2013 | Blog, Food, Personal
by hcochr21 | Apr 9, 2013 | Blog, Food
I really enjoy the Whole Foods Recipe app and thought I’d try this new recipe. It’s good for you but after trying it and reading other people’s reviews on it, we’ve all come to the same conclusion: it’s dry. Next time I try this I’m going to add either some low-fat cream of mushroom or… I’m not sure.. but it needs something.
Anyways, if you still want to try it, just remember to add some more liquid or something.. but it’s a good base to start from.
Ingredients:
- 1 pound cremini mushrooms, stems removed, rinsed and quartered
- 2 cups low-sodium vegetable broth, divided
- 3 large garlic cloves, chopped
- 1/4 cup balsamic vinegar
- 4 sage leaves, chopped
- 1 (15 ounce) can no-salt-added white beans, drained and rinsed
- 12 ounces whole wheat pasta
- 1/8 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)
Method:
Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes. Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan. Reduce the liquid by about half, stirring often for 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.
Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.
Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add it to the mushrooms along with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.
by hcochr21 | Apr 8, 2013 | Blog, Food, Personal
Dinner consisted of a side salad from Red Lobster and sautéed mushrooms and asparagus in couscous with a touch of peanut sauce.
by hcochr21 | Apr 6, 2013 | Blog, Food, Personal
Dallas is known for having amazing restaurants and I do my best to avoid the big chains i.e. Chili’s and McDonald’s. Although there isn’t necessarily anything wrong with those places, it’s fun to discover new and unique places. The Loving Hut is a small vegan chain that is fantastic. Even if you are a carnivore, there are plenty of options that aren’t creepy. So far, my favorite dish is the Healthy Sesame Broccoli but the Sweet & Sour Divine and the Lucky Lemon Delight are also awesome. When you first walk in, you’ll notice the place is pretty bare. There are a few pictures on the wall of celebrity vegans but that’s about it. All I ask is you give it a chance. If you don’t like it, you don’t ever have to go back, but I was so surprised at how delicious it all is.
