Search results for 'Ghanoush'

4th of July weekend Part 2

9 Jul

I apologize for taking so long to post this-it’s been non stop with family in town over the 4th and then non stop prep for a month long road trip, complete with my car breaking down in the middle of the insanity. Back to info on the food from the busy holiday weekend.

Saturday was crazy and we were going all day…synagogue in the morning plus food shopping for the BBQ we were hosting the next day plus a BBQ that night. I’m glad that our guests who are in their 60’s, were able to keep up-and be the life of the party 🙂 We brought the coleslaw and a pesto dip with gluten free crackers and there were also sliced cucumbers there. The pesto dip ended up being a bit thick but still tasted great. ( I mixed this pesto with some of the cashew cheese from this recipe ) Two days later I thinned it out a bit with a touch of water and put it on yellow zucchini noodles and the moisture from the noodles helped thin it out to the perfect consistency.

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Up until this point it was crazy busy but I found as long as I made sure to bring something I could eat, I did fine. I also relied heavily on left overs. I added some leftover cole slaw to a salad made of dinosaur kale and fresh from the garden cherry tomatoes and diced cucumber and that was a quick and easy meal when a smoothie or juice just wouldn’t do. I tossed the kale in a quick dressing of A couple of tablespoons of ACV, some stone ground mustard & some honey…I didn’t really measure but it hot the spot.

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After the 2 BBQ’s that we went to, we prepared to host one at our house on Sunday, July 7th. We had dear friends in town, it was a holiday weekend plus it was my birthday-what a great excuse to have a BBQ 🙂 plus we’re leaving in Sept for 2 years so we had to do this while we could. I was super surprised that we had over 50 people come! What a blessing! We got to celebrate with people from all of the different communities of our life. And Hot Lips was a fabulous Grill Master! He took care of the drum sticks, chicken tenders & all beef, nitrate free hot dogs. I made a BBQ shredded beef roast in the crock pot that also went over well. I didn’t get to make everything I wanted to because I just ran out of time. However, I did make my raw, vegan, deviled egg salad But called it a “garden dip” and Baba Ghanoush and served them in a 2 dip serving tray with sliced cucumbers and gluten free crackers. I also made the kale salad with the creamy curry dressing but my only salad ingredients were kale (massaged in lemon juice) and tomatoes from my garden. We cut up a cantaloupe and put that out along with Deborah’s cole slaw. Thankfully, our guests all brought sides so there was plenty of food. Also I couldn’t have gotten the food done that I did if it wasn’t for Deborah’s help plus some of my guests who stepped in and helped to take care if things in the kitchen. I’m so thankful door the dear friends & Mishpocha (family) I have been blessed with!

I also made my own birthday cake and Holy Freaking Moly was it AMAZING! (If I don’t say so myself;) I made a raw, vegan Chocolate Hazelnut “cheese” cake.Totally out of this world! It calls for hazelnut butter but instead of regular, I used a healthier version of Nutella which is a chocolate hazelnut butter. It was a hit with all who stayed late enough to try it. I liked it so well, I made some in little 4oz jelly jars to satisfy my chocolate cravings while on our road trip (which has worked quite well, I should add) And so has everyone else who has tried it;) Here is a picture of me with my super delicious birthday cake:

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I’m so glad I got to have cake on my birthday 🙂 I keep thinking I miss certain foods but then I find recipes for things I can eat that satisfy those cravings plus don’t poison my body. Also when I try some of those foods I think I miss, I don’t enjoy them. To me, this has been an interesting learning experience. As a matter of fact, we are traveling and I have brought a whole host of foods with me which has been a really good thing. We found ourselves at a Culvers last night and Hot Lips ordered their fried cheese curds which used to be a favorite of mine….I was having a difficult time with self control and popped one into my mouth…and proceeded to spit it out into a napkin. It did not taste good to me at all! As a matter of fact, it tasted pretty gross! I’m actually thankful for that. I’m still amazed at how drastically my taste buds have changed.

One of the benefits of my 60 day juice fast that I didn’t even realize has been a complete change in my food cravings…even when I want something salty and crunchy or chocolatey and sweet, I’m not turning to Ben & Jerry’s fish food ice cream or Trader Joe’s white cheddar popcorn. My frozen banana chocolate “ice cream” (or chocolate hazelnut “cheese” cake) and dehydrator crackers satisfy me-although I have found a new crunchy & salty snack that I am absolutely enjoying while on the road. They are called Plentils by the Enjoy Life food company and they are corn free, soy free and gluten free and they are super delicious…I may be a bit addicted 😉 It could be way worse!

July 4th Weekend Food and Family-Part 1

8 Jul

It’s been an insanely busy weekend that started with the arrival of some dear friends Doborah & Dan whom we consider “Mishpocha” (family) on Thursday July 4th. We had not seen them in 2 years and it was an absolute blessing to be able to visit with them, especially knowing we will be out of the country for the next 2 years.

I made and froze 3 pint sized mason jars of juice before things became insane…that was a good idea but I wish I had made 2 more. This weekend involved a crazy amount of running around and food preparation and an impromptu 3rd BBQ added to the 2 we already had on our calendar. There were 2 days in the last 5 that I did not have a juice, however, I did have a smoothie every day and somehow even managed to loose a couple of pounds. I’m now only 5lbs more then I was when I ended my juice fast…even with some of my food escapades over the weekend!

One of Deborah’s favorite meals is lamb (which is [was?] also my favorite meat) and I happen to have a pasture-raised lamb roast in the deep freeze so into the crock pot it went. I figured since I was 3 weeks post juice fast, it would be a good time to see about reintroducing some animal products…even though I tried my buffalo chicken dip last week (which used to be one of my favorite foods ever) and really didn’t care for it. Well, the same thing happened with the lamb. I ate a small amount-I think I was trying to really like and enjoy it….but it just didn’t happen. Thankfully, it didn’t make me feel yucky, I just wasn’t crazy about the taste or texture. I was very glad I had made some oven roasted eggplant, squash & green beans (all from my local farmers market) with coconut oil and curry in my stoneware dish. I mention the stoneware because I really notice a difference when I roast my veggies in a stoneware (untreated on the inside where the food goes) baking dish as opposed to my glass baking dishes. Being the Pampered Chef product junkie I am, I get mine through them. I also prepared a most amazing Creamy Curry Kale & Cauliflower Salad that is seriously delicious…I actually made that dressing twice over the weekend! And I even had leftover dressing (that got used on something else at some point between Thursday and Saturday) from when I made it for that night. The directions call for you to massage the kale and that makes all the difference in the world!
Here is a picture of the one I made

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I also used this dressing on a kale salad I made for my BBQ – I ran out of time so I just threw in some cherry tomatoes from my garden and it was a hit. I mean people were RAVING about it!

Friday we went Blackberry picking and I had aspirations to make a cobbler for my BBQ on Sunday. However, the time I planned to spend in the kitchen on Friday evening to make desserts for sunday was thwarted by the opportunity to visit with some friends that were in the area from out of town that are also close with our guests…I had planned on making (and trying) baked salmon with crushed garlic and herbs from my garden for dinner that night…which I did make and brought with us, along with some noodled zucchini (on the spiralizer) which I tossed with some leftover Thai Satay Style Dipping Sauce. I added a a couple of teaspoons or so of brown rice vinegar to the sauce because it was pretty thick. I also made and brought a super easy Baba Ghanoush (sorry no pics because I was in such a rush but here my recipe:
1 cooled & peeled roasted eggplant (with holes poked all over by a fork-oven roasted at 350 degrees for 45 or so minutes or about 35min @ 400-I put it in the oven when I was baking something else)
2 cloves garlic
1 lemon (juiced)
1/4 cup tahini
1/4 cup olive oil
1-2 tsp smoked paprika
Salt and pepper to taste

Cut off the top and then cut the eggplant lengthwise into 4 sections. This makes it easier to peel (which I did with my fingers) and add the eggplant with all the other ingredients into your food processor, blender or Vitamix (which I used and yields super-smooth results) and process until smooth….garnish with a sprinkle of smoked paprika for color.

Serve with sliced cucumber or your favorite gluten free crackers or dehydrator crackers.

I also found myself making nut milks thought the weekend…which lead to more pulp that needed to be dehydrated. So I also decided to try making dehydrator crackers which did not turn out as crispy as I had hoped even after dehydrating them for over 24 hours. But they are flavorful and go well with the Baba Ghanoush…I didn’t follow a recipe exactly which could have contributed to my problem. I will just have to try again 🙂

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Deborah made a delicious coleslaw with purple cabbage (it was beautiful but of course, I didn’t get a pic) and made enough for all 3 BBQ’s. I also added it to tonight’s salad. Here is her recipe…and remember this made A LOT. I still have a quart or so of it in the fridge which I will happily eat over the next couple of days.
2 small red cabbages (chopped)
1 medium green cabbage (chopped)
2 limes (juiced)
1 small strip of roasted red pepper
1/2 cup apple cider vinegar
2 T light rice vinegar
1/2 cup extra virgin olive oil
2 droppers of Stevia
1/2 Jalepeno pepper (minced very small)

There you have the first half of my holiday weekend food-wise. There is so much to tell you, I will leave the second half of the weekend to post tomorrow. I found that as long as I brought foods I could eat, I was not at all bothered by the ones that were not aligned with what I want to put into my body. The lesson? Always bring foods you can eat to a BBQ!