Hummus and nothing to dip in it? Extra tortillas in the fridge? Bam!
Please watch and share this video! It is part of a competition to communicate science to the public. Semifinalists will be awarded travel funding to the American Chemical Society national meeting in San Francisco (August 2014). Judging criteria includes quality and number of views. Thanks!
Corn, Squash and Onion POWER NUGGETS
Had 3 squash that we needed to use. 1 Yellow crookneck squash, 1 Zucchini. and 1 yellow Pattypan squash. Cut into thin slices on the size scale of 1 mm x 1 cm x 1 cm. Sauteed in a pan with cayenne pepper, hungarian hot paprika, garlic powder and sea salt. Diced an onion and sauteed in the same pan. Made these corn muffins according to the recipe above and added the veggies just before spooning into two muffin pans greased with coconut oil. Used peanut oil for the veg. oil.
These savory power nuggets were noted by my dear husband as a must post on Kaiser Wellness Center because they were memorable and delicious!
Super Sweet Bruschetta
Took these tomatoes (destemmed) and pureed them in a food processor. Added an entire head of garlic (Gilroy, CA) and one red and one yellow pepper and an entire yellow onion and pureed them as well. Put all the puree into a crock pot for several hours. Tried to reduce the volume by half but got tired of waiting and let the mess cool. Transfered 1/3 to the fridge and 2/3 to the freezer. Excellent on French bread.
Sautee 1 chopped onion 1-2 minutes in peanut oil, seasoning with salt & pepper.
Add 3 cloves of garlic (chopped) and sautee another 30 seconds.
Defrost and drain frozen veggies (microwave ~3 min on defrost) and combine with sauteed veggies. Set aside.
Add more oil to the wok and scramble 4 eggs, seasoning with salt and pepper. Remove eggs when still moist, almost set.
Add more oil to the wok and leftover pre-cooked but cold white rice. Break up clumps and let the rice cook undisturbed 2 minutes. Season with salt and pepper.
Recombine all indgredients and serve with soy sauce.
I sauteed three bell peppers, one onion and a whole head of garlic (at least 9-10 cloves) then added chopped kale and 1/2 C vegetable buillon. Simmer on low for 20 minutes to soften kale. I got the Cut ‘N Clean 10 oz bag of kale. This was done with the lid on in a ~8 quart stock pot.
Take 20 tortillas and load them up with a handful of cheese. Take red sauce (from a 28oz can) and drizzle on 10 piles of cheese. Pour about 1/4 of the can into one of the the baking pans. Arrange kale on 10 of the tortilla/cheese piles and roll (10 in a 9” x 13” pan). This is a two-person job. Cover with remaining red sauce, taking care to cover all the edges so they don’t burn. Cover with aluminum foil.
Take green sauce and drizzle on the remaining 10 tortilla/cheese piles. Cover with remaining vegetables (bell peppers, onions, garlic). I planned on keeping the broth to make rice but I got too tired. Pour 1/4 of the can of green sauce in the baking pan and roll/stack the enchiladas in the pan. Cover with the remaining green sauce and seal this second pan with aluminum foil also.
Bake at 350 deg F for 20 minutes (or longer if you wish). We loved these. The red ones were spicy and full of verdant kale. The green ones were sweet and zesty with all the garlic. Sorry there’s no photo this time but I’m sure we’ll make it again. We used a 2 lb bag of shredded Mexican cheese blend. This was an inexpenisve and fairly easy meal which could have fed a big dinner party. We ate leftovers for a week!
Preheat oven to 400 deg F. Start by slicing into the Kabocha (save seeds!) and coat with Coconut Oil. Roast for 30 minutes. In the meantime, slice leeks lengthwise and clean them. Chop white and lightest green portion of Leeks and sautee with sliced Garlic in Peanut Oil over medium-low heat for 10 minutes. Add 1 tsp Sea Salt, 1/2 tsp ground Black Pepper, 1/4 (or 1/8) tsp Cayenne Pepper. I brought 2 C water to a boil in the microwave and added ~1 tsp Vegetarian Boullion. Add the broth to the Leek/Garlic mixture and add 2 C plain water. Bring to a boil.
Scoop the roasted Kabocha meat off the skin. You can save the skin to eat later, but it’s not part of this soup. Add the Kabocha meat to the soup. When it’s all evenly heated, blend until smooth. Serve with a smile! Would also be good with yogurt. We used ~9-11 cloves of garlic so our soup had a real kick!
1 bell pepper
2 small (or 1 large) delicata squash
1 can of beans (black or red kidney)
1 basket cherry tomatoes (or canned tomato stuff: paste, stewed, etc.)
1-3 ears of corn
First, put a pot of water on the stove to boil. This is for cooking the corn and for blanching the tomatoes. It’s possible to use canned tomato stuff, the first time I made this, I used a chili starter and that was good but I have a Super Sweet 100 Cherry Tomato plant that is still producing from last summer and this was a good way to use the fruits!
This meal starts by sautéing chopped onion. I used coconut oil but other oils would also work. Next, I added sliced delicata squash. It’s good to save the seeds since they are edible and could be planted in a garden. I added sliced red pepper at the same time as the squash, and it came out better than when I added the squash first and the pepper after a couple minutes. Also, be sure to remove only the top and bottom of the squash since the skin is edible. The stem, however, is a jaw-breaker!
I opened and rinsed the can of beans while this was sautéing. When the water is boiling, husk the corn and throw it in the pot for 5 minutes. Remove the corn-on-the-cob and cut the kernels off the cobs once it cools down a bit. Then use the boiling water to blanch the tomatoes.
Reduce heat to onion/squash/pepper mixture. Add the beans, corn, and skinned tomatoes (or tomato paste, canned tomatoes, chili starter, etc). Remove from heat once everything is warm. Add chopped fresh cilantro and salt/pepper to taste. It’s sweet, tangy, and ranch-style. We got the squash and corn at the farmer’s market.