nungesser posted: “My housemates are both perpetually dieting (and it helps me too) so in frigid winter months I make this recipe a lot. It’s very flexible, throw any sort of veggies in there. This is easily two days worth of food for three big guys.” https://bbs.boingboing.net/t/happy-mutants-food-topic/141774/21 The following recipe is fiction. Any resemblance to… Continue reading Cheap easy diet-friendly nearly-zero-points veggie chili
Tag: olive oil
Galilean Tabbouleh
Tabbouleh is that Middle-Eastern salad made from coarse cracked wheat and finely-chopped vegetables, seasoned with olive oil and lemon. I usually buy it already made, but this recipe caught my eye. It comes from the beautifully-written food article out of the Israeli newspaper, Ha’aretz, Tabbouleh by Night, Tabbouleh by Day: Recipes That Honor the Ancient… Continue reading Galilean Tabbouleh
Douglas Chili
Douglas Chili I found this chili on http://vegweb.com/recipes/douglas-chili a Vegetarian/Vegan website and it seems a pity that no one administers or updates it any more. But as it remains, with recipes that were posted by hundreds of website members over the years, it is a valuable resource for vegetarian cooking. I used the same recipe,… Continue reading Douglas Chili
Velveeta Chili Mac, Our Style
Yes, our style. Sometimes, even before we try the original recipe, there is just something about it that says to us, “This must change.” And our tinkering worked out. The original (see link above) has only 1 cup of macaroni matched up with one pound of beef, which certainly cuts down the number of portions.… Continue reading Velveeta Chili Mac, Our Style
Brown Rice Pilaf with Sage, Walnuts and Dried Fruit
(Recipe is taken from AICR’s Recipe Corner at http://www.aicr.org) 1 medium onion, chopped1 medium stalks celery, ends trimmed, chopped2 tablespoons olive (or other) oil2 cups uncooked brown rice2 ½ cups water2 cups chicken broth or vegetable broth¼ cup raisins¼ cup dried apricots, chopped¼ cup chopped walnuts (optional)1 teaspoon dried sage2 tablespoons chopped fresh sage Heat… Continue reading Brown Rice Pilaf with Sage, Walnuts and Dried Fruit
Lentils, Potatoes and Peas in Indian-Style Tomato Sauce
Serves 2 I think the source for this recipe was the magazine, Vegetarian Times. 12 ounces new potatoes, scrubbed, cut into 1-inch pieces½ cup red lentils8 ounces onion, chopped2 teaspoons olive oil1 clove garlic, minced1 teaspoon ground cumin1 teaspoon ground coriander1/8 – ¼ teaspoon hot-pepper flakes1 can (16 ounces) unsalted tomato purée1 teaspoon tomato paste½… Continue reading Lentils, Potatoes and Peas in Indian-Style Tomato Sauce
“Stuff in a Pot” (Beef, Bulgur, & Tomatoes)
My friend Jeff and I used to work at the same company, during the time when we both had spouses and young children, and both of us were fathers who cooked. Jeff said he had several dishes that he had made up and would still make, to which he gave the laconic moniker “Stuff in… Continue reading “Stuff in a Pot” (Beef, Bulgur, & Tomatoes)
White Beans with Tuna and Lemon
2 cups dry cannellini beans or white beans¼ cup olive oil12 large fresh sage leaves, chopped4 large garlic cloves, crushed¼ pound thinly-sliced pancettaOR prosciutto, chopped2 tablespoons lemon juice8 ounces fresh tunaOR8 ounces tuna packed in olive oil, drained½ teaspoon salt½ teaspoon black pepper Soak beans overnight in cold water to cover. Drain beans and rinse… Continue reading White Beans with Tuna and Lemon
The Way of the Frugal Gourmand, or Roasted Tofu and Vegetables
The original recipe, posted to SparkPeople by user TBSCHOEN, is intended to serve 4. The recipe contains half of a sweet potato and half of a butternut squash. I just could not let that stand, so I doubled the recipe. Using only half of a highly perishable vegetable means I will usually just be feeding… Continue reading The Way of the Frugal Gourmand, or Roasted Tofu and Vegetables
Italian Vegetable Soup
½ small green cabbage, rinsed and sliced6 leaves Swiss chard, rinsed and sliced¼ cup cooked ham, minced2 garlic cloves, minced¼ cup parsley, chopped½ cup onion, chopped4 tablespoons olive oil2 ribs celery, chopped2 large carrots, chopped2 large potatoes, peeled and chopped2 small zucchini, diced1 can (28 ounces) Italian peeled tomatoes, chopped, reserving juice1 tablespoon honey6 cups… Continue reading Italian Vegetable Soup
Recipes out of the Blond Box 