There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!

Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.

Friday, April 20, 2012

Ahhh Spring!

   I got some great fresh vegetables at the store for good prices.   And being in the northeast we had a seventy degree day.  It was so nice and I had the day off!!! I had to get my grill out... Fresh vegetables and  warm weather.

I got some beautiful zucchini, asparagus, cucumber, tomatoes and a bag of onions.  So I cut the cucumber, a tomato and a onion for a salad. I drizzled some Italian dressing over them.  I eat that as my salad then began dinner..

I also made some more Italian dressing to marinate some beautiful zucchini and asparagus for a hour. or more...  I think I cooked them around 10 minutes on each side but maybe more.

For dessert I grill some fresh pineapple slices.  I forgot the brown sugar to sprinkle on the slices.  I remember after the slice hit the grill I thought no biggie I add it after.  I forgot that too... well it didn't need it. The pineapple slices where so good they didn't need any brown sugar...

It was one of those meals that after you say OMG that was so good....


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Friday, April 13, 2012

Vegetable Bouillon Mix

The jar of the magical thick product I use for seasoning my stews is raising as well as much of the whole grocery store. So I went looking for a recipe for a copy cat I found this recipe from 101 Cookbook for "vegetable bouillon" 

Ok yea some of the ingredients where a well I might as well just get the good old expensive bouillon paste. And then many of the other site that Yahoo found was the same recipe. Some people giving credit some not. Then I found Urban Strawberries recipe where she used what she had on hand. Of course I thought I always change things to suit my family, but I was kinda thinking I would find this powder stuff... yea I was thinking but really wasn't thinking clearly. So I as going to make me a batch of the vegetable soup-er mix

 1 lb carrots, peeled and chopped into large chunks
1/2 bunch Celery, washed and chopped into large chunks
1 zucchini
1 glove of garlic
1 large onion, chopped
1 handful of parsley 1 handful of herb/s of choice
 3/4 cup salt

 Mix this up in your food processor or blender. Keep a week worth in your refrigerator and freeze the rest. I freeze it in ice cube trays for easy pop out accessibility. Because you only need to use a teaspoon per 1 cup of hot water to make bouillon. You can just pop it in the stews or soup you are making..

 Just like stock it will make a better starter if you use fresh vegetables. So I can see this changing this summer with all the fresh vegetables I can get from the farmers market!! Or my garden!


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Friday, April 6, 2012

Vanilla Vinaigrette

I got this email from my head hunter site that had Easter recipes in the bulk of the email. I saw this and thought oh that sound good.... I did remove the 1/4 teaspoon of pepper, knowing my family isn't big on pepper...But you can add it if you like.

 1/3 cup olive oil
 3 tablespoons white wine vinegar
1 teaspoon Pure Vanilla Extract
1/4 teaspoon salt
1/2 teaspoon sugar


 Use on a salad with mandarin oranges or strawberry added to a spring lettuce mix. Heck you could use both fruits if you feel adventurous! I love spring mix lettuce. I have to mix it with regular lettuce because that is the way my family likes it.

It is a smooth sweeter dressing that why it works well with the fruit and salad.

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