Soups for Dinner

Where's Your World Market?  
Sometimes I go and stroll the groceries. Usually, I want something spicy, something ethnic, something full of satisfying flavor and purely vegetarian.  Yet, I must have low sodium, no msg, and full of potential.  And in comes the Tom Yam Spicy Paste. Yes, they carry non spicy Tom Kha, but I wanted a paste (not sauce) where I could play. I usually just get red or green curry paste in the jar from the grocery, but I was feeling adventurous. And it was delish!

Add the Veggies

• Sliced red peppers
• Sliced fresh mushrooms
• Sliced onions
• Green onions
• Crispy tofu (perfect for the airfryer).  Be sure to press, then I toss and marinate and season
• Dash of tumeric and black pepper. 
• Add the water that is mentioned and you may wish to add a bit of milk for creaminess. (Leave it out for vegan). In this version, I did add about a 1/4 c of evaporated milk. 

Now if you need, add a few shrimps. I personally don't need it, but I did split open a fish oil pill and used the oil.  (Ok..I didn't have fish oil)

Another big hint.  If you are using any pre-made paste, I don't care if they suggest you add soy sauce, it doesn't need it. I didn't use any soy sauce and happy I didn't.  (Plus, I'm out of that too). I did add a dash of worchester sauce though.

Another suggestion, if you are a hearty eater, go ahead and add some rice noodles. It's a Thai dish, Everything goes better with rice noodles.

The Mister ate two full servings.

Happy Winter from the Heartland!
Spicy Brandt
Brandt Motivation
brandtmotivation@gmail.com

The Crispy Sage Follower

Photo From The Crispy Sage website

Wow, with Pinterest being so easy to use, I haven't posted here for a while. But I want everyone to have this fabulous recipe and perhaps encourage you to follow The Crispy Sage. This website is a jewel for those who wish to "live and eat naturally."

The Crispy Sage recipe that caught my eye today is Tomato Quinoa, Rosted Portobello Caps, Curried Zucchini , and Basil Oil Crumble.   Everything is probably already in your refrigerator and spice rack except maybe the optional tapioca maltodextrin, but it's OPTIONAL.

I'm not reposting the recipe here, because this website is worth the visit. If you can find the name of the author/blogger let me know.

Today is Quinoa Wednesday at the Brandt home. It gives us just enough boost to make it through the rest of the week.

Spicy Brandt
stradercom@aol.com

How is it possible for a Vegan Grilled recipe to beat out more than 65 real-cheese entries at the Grilled Cheese Invitational?  Well if you try Jenny Harrison's winning entry, you'll understand why. We haven't even tried it at the Spicy Brandt Test Kitchen, and yet it's making our mouth water.  Looks fabulous!

Interesting note: we aren't even real fans of Diaya. but wondering if this combination won't just put iton the other side of winning! 

Here's the recipe taken from the Diaya website: 

Friggin' Figgin' Vegan Grilled Cheese

By Jenny Harrison

• 4 tbsp fig butter (or jam)
• 2 dried figs, chopped
• 4 slices of olive bread
• vegan margarine
• 2 large handfuls of Daiya Mozzarella shreds
• Powdered sugar
• Orange reduction glaze
  -1 can frozen orange juice concentrate (12 oz.)
  -2 tbsp. white sugar
  -7 tbsp. powdered sugar 

In a small bowl, combine the fig butter and chopped figs, then set aside.

On the stove top, heat a medium sized pan over medium-high heat.

Take 2 pieces of olive bread and butter both sides. On the other 2 pieces, butter one side, then spread the fig butter on the other.

Place the butter only pieces of bread in the pan.

Once the bottoms have lightly browned (about 2 minutes), flip them over to start browning the alternate side, and immediately place a large handful of cheese on each piece. 

Once the bottoms of the cheese-topped pieces are browned (about another 2 minutes), place the pieces of bread with the fig butter on top of the cheese, so that the fig butter side is face down on top of the cheese.

Carefully flip both sandwiches and grill until the sandwich is nicely browned on both sides. 

Transfer your grilled cheese to serving plates, dust lightly with some powdered sugar, and lightly drizzle with the orange reduction glaze.

To make the orange reduction glaze:

Over high heat, in a medium sized pot, bring the orange juice concentrate and both sugars to a boil, stirring occasionally. Once the sauce begins to boil, reduce heat to low, and simmer for about 15 minutes, until it becomes light amber in colour. Remove from heat and let cool.

Let us know if you like it!

SpicyBrandt

stradercom@aol.com

Garden Vegetable Soup

Soup du Jour

This has been one of my favorite soups since 2001. I want you to know this is quick delish and it's a healthy choice and full of cancer fighting veggies! Did I mention it's soothing and well....just delish!
 

The Dr. Oz website reminded me that I should share it. I have removed the words Weight Watchers from the title. Why? Those WW often is a turn offs, plus although they made it popular, it could just as easily be called "survival soup." It has probably been around since the beginning of time.

Here’s one diet secret that will help curb your appetite so you won’t crave those extra calories. Soup is a great low-calorie way to fill up so you don’t overeat. A study showed that people who started meals with soup ate 30% less food. Start your meals off right with this tasty Weight Watchers soup that is high in fiber and low in points!  Dr. Oz website.

Now I changed this recipe slightly to make it spicy! (They don't call me Spicy Brandt for nothing). But the benefits, calories (if you are counting) or WW point system (if you keep track) hasn't changed. I've noted my changes below.

 
Ingredients
Makes 6 servings
1/2 cup carrots, sliced
1/4 cup onions, diced
2 garlic cloves, minced
3 cups fat-free beef, chicken or vegetable broth
1 cup green cabbage, diced
1 cup spinach, chopped
1 TBS tomato paste, I add a can of spicy Rotel. Matter of fact, I sometimes exclude the tomato paste all together.
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1 cup zucchini or chayote diced. I prefer chayote it can be found in your produce section, and is much heartier, it doesn’t get soggy, better texture and great in this soup. Plus you can throw it in the pot with everything else (no wait needed to save its integrity).

Chayote

Directions
Spray a large saucepan with nonstick cooking spray, and heat. Place carrot, onion and garlic in saucepan. Sauté vegetables over low heat for 5 minutes, until softened. If you are short of time, just throw it all in your in your soup pan.
 
Add broth, cabbage, spinach, and chayote (if you are using), tomato paste, basil, oregano and salt. Bring saucepan to a boil.  For a slight variation, add a bit of cumin.

Reduce heat, and simmer, covered, for 15 minutes. Stir in zucchini, and cook 3-4 minutes.

What Is Chayote?
I rarely cook with squash and zucchini because I am soggyphobic! I like squash and zucchini, but I need them to be eaten raw or blanched and crunchy. Chayote is called the vegetable pear and has a firm texture. and can hold up to heat. You do not have to peel or seed it, I eat it whole. Some think it has mild cucumber favor. Well, it does come from the same gourd family as cucumbers, squashes, and melons,  but it doesn't carry a cucumber flavor to me except maybe in its raw state. I would say it absorbs the flavors that surrounds it.  

Chayote is sold at our local supermarket (and I live in Missouri) but if you haven't found it, go to the grocery store that sells more ethnic (Latin or Asian) cooking produce.

Although in 2001 I joined WW and lost 30 lbs (never gained a pound back), I do not endorse WW except for any financial or compensation. I did learn a lot through WW and it was vital to my road to a "healthier me" therefore, I  will reference or share it in posts.  Kathleen Brandt
SpicyBrandt on Twitter
stradercom@aol.com
Disclaimer: Although in 2001 I joined WW and lost 30 lbs (never gained a pound back), I do not endorse WW except for any financial or compensation. I did learn a lot through WW and it was vital to my road to a "healthier me" therefore, I  will reference or share it in posts. This soup Weight Watchers PointsPlus™ Value: 1.
© 2011 Weight Watchers International, Inc. © 2011 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and PointsPlus are registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Dining with Carnivores

Not A SteakHouse! Well Maybe...
There are some places that are just difficult for vegetarians. Kansas City is one of them. The further west (in Kansas) the worse it gets! So we dodged the traditional steakhouse invitation recently and went to lunch at Fogo de Chao  a Brazilian steakhouse with a full stocked all-you-can eat salad bar - not like the grocery store.

This is where a steakhouse is not just a steakhouse and you don't have to settle for a baked potato and salad. For the salad bar, you only pay $19.50 for lunch or dinner. Carnivores eating meat is more costly: $24.50 for lunch, and $42.50 for dinner. (Same 15 cuts of meat for both meals, but I guess the animals ask for a premium fee, when you eat them around dark).

Yes, $19.50 is more than we usually pay for a salad bar, but if your group wants steak let them have it, while you enjoy well-prepared vegetables, tabbouleh and even an assortment of cheese.

All were happy.  About 40 items on the salad bar and about 25 of those were vegan, 30 were vegetarian, and there was at least smoked salmon for the pescatarian. For the meat eaters, there's 15 types of meats. This will eliminate those funny looks from the in-laws (or carnivores in your group).

What is Farofa?
Farofa is toasted manioc flour (farinha de mandioca) from the yucca/cassava root (great wheat flour substitute). Have you ever wondered where tapioca comes from, but not the same texture or taste.

Photo from International Recipe Syndicate

If you ask your Fogo de Chao gaucho, you can get a side order of rice and beans (may have pork), or farofa with your hot (fried) polenta, garlic mashed potatoes and caramelized bananas (not plantains).  These items are not on the salad bar, but are included by request only.

Farofa is very versatile. While working in Brazil, I teased at the creative ways you were served farofa. Here's a great website to give you ideas: Farofa Recipe.  Vegans beware: farofa is often fried in butter so be sure to ask, and sometimes the chef sneaks in pork.  I use only palm oil (Dende).

Toasted Farofa Recipe:
I haven't prepared it in awhile, but here's a popular Vegan Brazilian recipe found at the Brazilian Food.com website. I'm reprinting it here:

Ingredients

- 2 TB olive oil, or palm oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1/2 red bell pepper, chopped
- 1 carrot, grated
- 4 scallions, thinly slice just the white section
- 1/4 cup blanched & sliced almonds
- 1/4 cup black or green olives, chopped
- 1/3 cup sultana raisins (soak them in 1/2 cup dry white wine)
- 1 cup manioc flour or flaky corn farofa or farinha de mandioca
- 2 TB parsley, chopped

Directions:
1.  Saute the onion and garlic in the olive oil in a frying pan over medium heat.
2.  After 5 minutes, add the red pepper and cook for another 5 minutes.
3.  Add the grated carrot.  Cook another minute.
4.  Add the scallions.  Cook another minute.
5.  Add the olives and almonds.
6.  Reduce the heat to low.
7.  Drain the sultana raisins from the white wine and add them to the pan.
8.  In a separate frying pan, toast the farofa over medium heat.  Mix constantly to prevent the farofa from burning.
9.  Add the farofa to the vegetables.
10.  Serve with parsley sprinkled on top.

Happy eating Brazilian style. 
Kathleen Brandt 
stradercom@aol.com

Red Orange and Yellow Peppers

Muhammara - Vegan Dip
My refrigerator was overrun with peppers. Red and orange.  So, I turned to an old favorite: Muhammara - a vegan spicy pepper dip. You probably have already figured out, veggies can easily be used for dips and sauces. Served with toasted pita squares or naan, you can have a snack in about 5 minutes.

Muhammara, is the Indian cuisine's answer to hummus (at least that's my theory) and, it's delicious, easy to make and a one dish wonder. Oh..and a bonus: it's free of the sesame seed paste (Tahini) that is in hummus. You've probably heard sesame seed allergies are on the rise.

All you need is your food processor; one of the essential kitchen gadgets.

Muhamarra Recipe

3/4 cup toasted walnuts (I keep these on hand.)
3 roasted red bell peppers
3/4 cup fresh bread crumbs
1 jalapeño or other small hot chili pepper, stemmed and seeded (I use red pepper flakes)
1 small onion, finely chopped (for milder, green or shallots will do)
2-4 garlic cloves, minced
1 tablespoon pomegranate molasses*
1 tablespoon lemon juice
1 teaspoon ground cumin
Salt and pepper
2 tablespoons olive oil.

1. Lay out ingredients.  (Work with me, I'm like 3 step processes).

2. Put everything but olive oil in  food processor.   Process until smooth; stopping to scrape down the sides if necessary.

3. With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping.

*Pomegranate molasses? You can purchase at an Indian or Asian store, but I was fresh out! (wink wink). So I used a splash of pomegranate and the 1TBS of molasses. Is it a fair substitute? I have no idea. But it works well.

If you came to my house, I'd offer you some, but then again, hubby has been dipping out of this batch straight out of the bowl.  Ick...but I'm glad he likes it.  I'll make you a fresh batch.

Kathleen Brandt

stradercom@aol.com

Cooking with Gadgets

The Bonus Tool

The Right Tools for Cooking
Do you have these necessary gadgets? Well, actually no gadget is necessary except maybe a sharp knife, but it really feels good when your kitchen is equipped with healthy food and the right tool.  Here are a few of mine:

1. Juicer - I haven't upgraded to a Vitamix or Blendtec for a reason: I don't need one. My motto is juice vegetables, eat fruit, then eat your vegetables. So this is a daily tool for juicing.  
2. Magic Bullet - for whipping and grinding smaller quantities. Oh..and the dips I can whip up for crudites and crackers. 
3. Pampered Chef Chopper - It just keeps on chopping, and I can control the density of my onion, carrots and such. I use it even to chop up hard cheeses for my dairy friends to top their salads and tacos. I love pretty much all things Pampered Chef, but they are necessary, but nice to have. 
4. Food Processor - Mine is a small Cuisinart. A perfect size for a batch of Hummus and Baba Ganoush, lentil or bean burgers.  It get's a lot of use. 
5. Emulsifier - so easy to use for making soups, smoothing gravies, and just changing a texture. My fav tool for making refried beans. 
6. Kitchen Aid Mixer - yeah...this is my "to go" mixer.  When I think "make a batch," the Kitchen Aid mixer's plug just does a little dance over there in my kitchen corner! I pull it out about once a week. Sometimes more, but I'm not a baker. Unless you're thinking pulp bread (from the juicer) or banana bread. 
7. Cutco knives.  I'm sure any good knife would do, but I love my Cutco knives. Especially the Chef's knife. Makes giving veggies a harvest chop into an easy job. 
8. Rice Maker - In our house even the dog eats brown rice. We make a batch twice a week. Do you know how easy dinner is if the rice is already? Add a sauce or gravy with veggies, and voila, you're done.  And it isn't just for rice. 
9. Nu-Wave - some people thought I'd never use this one. But I took it out of Aunt Barbara's house. It was begging for love when I found it on her kitchen counter, not being used. I use it 3-4 times a week. I like the way it cooks my veggies.  I love the way it perfectly bakes my veggie burgers. And, if my hubby needs a piece of salmon, the Nu Wave is a perfect tool. The infomercial says "from frozen to cook", how would I know? My commercial size freezer in the basement is practically empty! But there's so much more to this appliance than cooking meat.
10. Box Grater -  well the perfect tool, does not have to be electric. Have you ever noticed how food takes on a different taste based on how it's cut.  Well, it doesn't! But our brain kind of kicks into a different gear. Try a carrot julienne, diced carrots, cubed carrots and shredded carrots. You have a different use for each right? Have you ever asked yourself why? It's the same carrot! The box grater though, helps carve our little brain to be creative. 

The Bonus

A necessary tool...absolutely not! But my SodaStream makes me happy. I add bubbles to anything. Juiced fruit...add bubbles, refreshing water: bubbles and lemon juice, or drop in a few cucumber slices.  Pomegrante Green Tea...oh yeah the bubbles make it sparkle! I could go on...but you get the picture, right?

If you want to buy me a gift, think of a great kitchen appliance. I love to cook, so even the $5.00 fun kitchen items work for me!

Kathleen Brandt

stradercom@aol.com

Left Over Lentils with Roasted Veggies

Does it look appetizing?
Is it tasty and seasoned??
Is their a variety?

These are the 3 questions I ask every time I prepare a meal. Hubby doesn't eat it if it doesn't look edible. I add color and plate the food. It's not that exciting. A lentil burger from leftovers for me, portobello mushrooms with mozzarella for hubby, and a variety of veggies: white asparagus, brussel sprouts, roasted peppers and alfalfa sprouts.

I like to eat it separately, like snacking on crudites. I made a sauce for my lentil burger however and it with a fork. But otherwise it was finger food for me.

Lentil burgers:
Left over refrigerated lentils (prepared how you like it). I put onions, garlic, cilantro and a bit of curry in mine on Tuesday. Today, I added bread crumbs and an egg white for binding (Vegan's make your adjustment for binding).  As you know I'm only a vegan some days.

I grilled everything in my NuWave oven once I cleaned the mushrooms. OK...not the alfalfa sprouts, they are a topping for anyone who wants to make a sandwich. Might as well get an extra veggie down. Especially since hubby likes cheese on his sandwich. I think I told you melted cheese is not one of my favorites.

Hubby piled his choices on a whole wheat bun. We have lettuce, but he chose spinach. (A bonus...another good green).  Me... I kept munching away on the asparagus.

Roasted Veggies
Toss in olive oil and your favorite seasoning. I sometimes just use steak seasoning. It's coarse, and I like bold! Oh...and the brussel sprouts, I made crisp and crunchy, like little brussel sprout chips. Fun for my crudite plate.

Kathleen Brandt
stradercom@aol.com