Veggies n Dogs has Moved

13 Apr

Veggies n Dogs have moved to http://www.veggiesndogs.com

Hope to see you there!

Update

1 Apr

Hi Everyone!

Sorry about the lack of posts lately, I do have a lot of things I want to share with you all.  However, I just switched over to a self hosted site with my own domain :-) and it is a bit harder than I thought (go figures). I told myself if I blogged consistently for 3 months I would switch over.  It is taking me  longer to setup than expected. I thought it wouldn’t take me so much time considering I sit with software developers 40 hours/week. I guess actually trying to program  is different than just watching them. I might be more the  annoying girl at work this week.  Anyhows thanks for reading my posts and I promise a better site in the near future.

If anyone has any tips or knows anything, please let me know!

 

Best Friends Furever

 

I couldn’t resist putting at least one photo of them up!

A bit fishy

28 Mar

Who here likes Sardines??? Hopefully after reading this post you will try them and love them just as much as I do!

What attracted me to try them? Nutrition of course! They are loaded with Vitamin D, calcium, phosphorous B12, iron, magnesium, Omega 3′s…. the list goes on and on. Since these little fish live on the bottom of the ocean they eat mostly plankton which means they are low in mercury. They also have bones, but they are soft and can’t even taste them.

Look at all these nutrients, health in a can! I am quite sad that it took me 25 years to meet these little fishies, but as they say better late then never!

They are super easy to make, no cooking required just open up the can.

They do look a little fishy, but once mashed they look no different than canned tuna and can be prepared the same way. I purchased the Bela Sardines in Lemon Olive oil at Whole Foods. This brand of sardines had so much flavor alone that it is not necessary to add anything to them.

 

Tonight I decided to make a sardine pasta with arugula and leeks.

I prepared my sardines mixed with dijon mustard, lemonaise, chives, lemon juice, dash of salt and a tablespoon of soy milk. I actually made this as a salad dressing yesterday and just mixed in the sardines with the left over dressing from last nights dinner.

Now doesn’t this look just like tuna salad?

Meanwhile I heated up some pasta, I used my CSA sprouted wheat pasta. While the pasta was cooking I sauteed leeks, chives and arugula for 5 minutes in a skillet (I am planning on making a leek pizza tomorrow so the nutrition content of leeks to come)!

Once the arugula was wilted I added the pasta and sardine mixture and mixed into the skillet.

Twenty minutes later I had a nutritionally dense meal, and delicious of course :-)

Are you convinced yet? At least nutritionally convinced? Don’t be nervous, I promise they taste delicious when prepared just like tuna salad. I’m hoping in the near future to make sardines in a different way. Let me know if you have any Sardine recipes.

Have a fishy good night!

Everyone should eat some Chocolate

27 Mar

I had planned to make quesadillas for dinner tonight, but I only had 3 tortillas, which would make 1.5 quesasdillas for dinner. Not sure if that was enough for a man and a very hungry girl. So I thought I can either make really fat quesadillas with loads of filling or have a nice sized dessert. How about both?!

Black bean, spinach and mushroom quesadillas

  • 4 whole wheat tortillas (number depending how many you want to make)
  • 1/2 cup black beans
  • 1 cup of mixture of mozz and cheddar cheese
  • 1 cup of mushrooms
  • 1 cup of spinach leaves

Sautee spinach and mushrooms with olive oil until the spinach is wilted

On greased skillet add whole wheat tortillas (my skillet has enough room for two). Then add grated cheese to both tortillas and beans and cooked veggies to one tortilla.

Cook for 3 minutes, then add the tortilla with only cheese to the tortilla with the veggies. Cook for an additional 2 minutes on each side. Remove the quesadillas from the skillet and slice into 4 quarters.

Apparently I added too much filling because cheese was falling out. O well, who really complains about too much cheese?

On the side I made a quick salad with our CSA red leaf lettuce topped with balsamic marinated strawberries courtesy of Chef Mateo aka Matt.

Now for dessert….

I have actually made these cookies at least 3 times since I started this blog, why I did not post them… not sure, but they are definitely post-worthy. They actually came out much more delicious than the last couple of times. I am certain it has to do with the vanilla extract I used. Before, I had a cheap bottle of imitation vanilla extract from Safeway. This time I used real vanilla extract from Whole Foods. Heads up, it ain’t cheap but it is worth it! Of course all the extracts went on sale the week after I purchased mine… grrr..Any bakers have experience using imitation vs real vanilla extract?

Whole Wheat Chocolate Chip Cookies

  • ½ stick of butter salted
  • ¾ cup of rolled oats ground
  • 1 egg
  • 1/4 cup canola oil
  • 1 cup whole wheat flour
  • 1 T vanilla extract
  • ½ t baking soda
  • ½ t salt
  • 1/3 cup of brown sugar
  • 1/3 cup of granulated sugar
  • Dark chocolate chips (1 – 1.5 cups depending how chocolately you like them)

Pre Heat oven to 350 degrees. Mix flour, baking powder, salt and oats in a bowl. With an electric mixer beat the butter, egg, oil, extract and sugars. Gradually add in flour mixture. Stir in chocolate chips. Bake for 10 minutes. Ta da!!!! Even better with a scoop of vanilla ice cream.

Check out one of the best articles I read in a while Chocolate Lovers are thinner

Enjoy some chocolate tonight!

Far away Veggie

24 Mar

Look at this funky vegetable!

An even weirder one

It is a sunchoke, aka Jerusalem Artichoke. I got these from our CSA. Jerusalem is too far to be local! But they are not from Jerusalem or even artichokes, how weird! It’s origin is America and it is part of the sunflower family. Sunchokes are a root vegetable and are most comparable to potatoes. They are starchy, but the starch is a polysaccharide called  Inulin. Inulin is a non-digestible carbohydrate aka soluble fiber. Inulin has become a popular supplment marketed for it’s pre-biotic (good intestinal health) effects. Personally, I like eating foods rather than taking supplements, go sunchokes! It is also a good source of iron, potassium and Vitamin C

For potassium the Daily Value (DV) is 28% and 643 mg.

For breakfast today, cooked them up like a potato.  Heated as skillet with oil, and added them sliced up and cooked for 5 minutes until they were golden brown, just like home fries!

With the home fries I made 2 sunny side eggs, mushrooms and avocado for myself, and an omlet with mushrooms topped with avocados for Matt.

Whose going to have a fun Saturday?

I am!

 

Hidden Gem

22 Mar

Our CSA this week was offering pea shoots. I have never heard of them before, so of course I had to try them. In my mind i was envisioning a form of pea pods, but they actually look like baby arugula.They are also known as pea greens (which makes a bit more sense to me) and are the leaves of the pea plant.

Pretty cool right? The fact that they resemble most like leafy greens means they are super easy to prepare. They can be throw on top of a salad (the first way I ate them), sauteed, blended in a smoothie, steamed, topped on sandwiches, etc.

Nutritionally they are fantastic. Great source of Vitamin C (seven times more than blueberries!), good source of Folic acid and Vitamin A. Love it! Where have you been all my life?

I am so happy I came across these. I have never seen them in the grocery store. Apparently they are making their way into a lot of farmers markets. There are going to be a lot of happy and healthy shoppers this summer!

Tonight I threw them into a risotto dish along with edamame and mushrooms. I also mixed in a half can of pureed butternut squash that I had from an awesome whole wheat butternut squash pancakes recipe.

Risotto with Pea Shoots

  • 1/2 cup of arborio rice
  • 1 cup of edamame
  • 8 ounces pureed butter nut squash
  • 1 cup/handful of pea shoots
  • 16 ounces vegetable stock
  • 1/2 cup of white wine
  • 1/2 cup of onions chopped
  • 1 cup of raw mushrooms sliced
  • 1 T olive oil

Heat a large skillet with olive oil, edamame and onions.

Cook for 2 minutes. Add arborio rice and stir for another 2 minutes. Gradually add stock 1/2 cup at a time and stir constantly. Continue until all the stock is used. Add more stock if the risotto is not creamy enough. Mix in wine. Stir in  pea shoots, squash puree and mushrooms.

If you can tell, I make risotto pretty frequently. I love the creaminess of it and how you can add almost anything to it. I always ordered it at restaurants, but was initially afraid to make it myself. I think it was because of the whole ‘constant stirring’ concept. You really should stir constantly, it helps make it more creamy. However, the more you make it, the better you get at not having to stir constantly. Tonight when I made this, I was able to unload a dishwasher in between stirs. I take that as a success! Don’t be afraid to make risotto! I know it is marketed as a fancy dish in restaurants, but it is totally doable in a regular ole’ kitchen.

Have a good night!

Potato who??

20 Mar

Remember  when I talking about this pizza challenge that would be fun, but I needed more healthy pizza recipes. Check out what appeared in my inbox today from the Academy of Nutrition and Dietetics. Pizza Recipes

How cool! I love it even more that it came from women’s Health Mag.com. I love Women’s Health Magazine. It is always my go to when I want some mindless reading. They have such fun recipes and health tips. The first recipes looks soo yummy, pear and ricotta.

I found a fun pizza recipe while browsing through the whole foods website. The crust was a potato!  How creative!

Pizza potatoes

  • 2 russet potatoes
  • 2 t olive oil
  • Marinara sauce
  • 1 cup of mozz cheese
  • Veggies (I used my CSA cremini mushrooms)

Poke holes in the potatoes, rub with olive oil and bake at 400 degrees for 1 hour. Cut a slit in the potatoes, and open them up but still keeping them as one potato. Add vegetable,

Cover generously with tomato sauce

Cover with cheese

Then broil the potatoes on low for about 5 minutes or until cheese is melted.

This is pizza??

I know it’s crazy how many versions of pizza there are. Again, I looked the definition for pizza from several sources and all said a base dough topped with tomato sauce and cheese. Well I guess this counts!

I also made a quick salad on the side which consisted of greens, edamame and a olive and balsamic vinaigrette mix for the dressing. I suggest heating up a small side of marinara sauce. Once you start cutting into the potato and get into the middle of it, it will be a little bit dry. Nothing that a side of marinara sauce can’t fix!

If anyone has some pizza recipes please send them my way!

Have a good night!

It’s really hot in our apartment, the tile floor is much cooler!