Here's a favorite, speedy side dish. We ate it alongside bean burritos (cheese, onions, peppers, beans) that can easily be put together while waiting for the microwave to beep.
Please either ignore or be amused by my hungry child's voice in the background. She's saying "Oooo" as I stir in the vegetables and squeezes in a few hiccups. But you know what? She's right where I want her to be. I want her to learn to love cooking healthy foods, too.
This was better than I imagined. And Nora devoured it. . .and Paul's. I originally made this dish for a dessert for guests. But Nora got a fever, which called off dinner plans. We (Paul's sister and brother-in-law were here.) ate the sorbet, anyway, and got two meals out of it instead of one!
Recipe for Tropical Fruit Sorbet
2 cups Bananas, mashed and frozen
2 cups Pineapple, diced and frozen
1 cup mango, diced and frozen
4 Tablespoons Lime Juice
10 Mint Leaves
4 Tablespoons Water (or more based on your processor)
Note: The pineapple and mango should total about 24 oz.
Minus the water, combine ingredients in food processor and puree. Add water gradually to help "cream" the fruit, but not to make it too runny. Originally, the fruit will just looked chopped. It will eventually smooth out. Pour sorbet into freezer-safe pan, cover and freeze. Let sit out 5-10 minutes before serving.
This recipe can be done in batches in a mini-processor, which is what I have. But a warning, it works the motor hard. My processor is still going, but it certainly got warm and a little smelly by the end of my preparation.
For my birthday, Paul bought me a "deck" of soup and stew cards from the Moosewood Restaurant collection. It was such a clever idea, and luckily, it was cold enough to take advantage of them before we left for Paris when my kitchen was nearly empty of food.
2 oz. De Boles (organic) spaghetti style pasta (only because that is what was opened)
1/4-1/2 cup sugar snap peas
1/8 (or less) teaspoon crushed red pepper
6 Tablespoons Pad Thai Sauce from Moosewood Cooks at Home
Olive oil to cover bottom of a skillet
Boil pasta according to pasta directions. I do not salt the pasta because there is so much salt in the soy sauce. Meanwhile, cover a large skillet with oil. Turn the skillet on medium and add the onions. Microwave broccoli and sugar snap peas 1:30 minutes to defrost. Add carrots and garlic to the onions when they are softened. Add broccoli and peas until warm. Drain pasta and add it to the vegetables. Pour the Moosewood recipe mixture (lime, ketchup, and soy sauce) over the vegetables and pasta. Stir in sauce and two pinches fresh crushed red pepper. Serve hot.
Our good friend, Garrett Nudd of garrettnudd.com has an opportunity to be promoted from guest photographer to guest blogger. Garrett also has his own blog (garrettnudd.net), which is so exciting, it needs no guest writers.
This was a fabulously colored vegan dinner focused on vegetables easily accessible in our local stores. I really enjoyed it, but Paul said that the frozen lime juice I had defrosted to mix with the sugar snap peas. I do caution cooks to follow the recipe closely because the peas did not hold their bright green color.
The recipe for the peas came from foodnetwork.tv called Mint Sugar Snap Peas. I did use frozen peas and would be happier trying the recipe with fresh peas in the future. I used the roasted sweet potato recipe with olive oil, seasoned salt, and fresh rosemary for the red potatoes; and I sliced some very ripe tomatoes.
This was a fantastic recipe found in "Moosewood Restaurant Cooks at Home". I used a package of regular Italian spaghetti left over from another adventure, and the entire meal took two pots and one measuring cup for mixing the sauce. I did add a variety of vegetables to ensure a well-rounded meal. Paul was concerned about the spices I added saying they fought with each other. There was crushed red pepper added in the skillet. i topped the dish with a bit of chili powder, and the peanuts were salted and peppered. My mouth was on fire for a few hours, but I like it hot.