Health facts:
Calories: 235
Total fat: 6
Carbs: 23
Fiber: 4g
Cholesterol: 49
Sodium: 329
Ingredients;
2 Tbs honey
1 tps chili-garlic sauce
2 Tbs rice - wine vinegar
1 Tbs reduced sodium soy sauce
1 tps ginger
1/4 cup orange juice
2 Tbs Corn starch
4 tps peanut oil
Chicken
2 sweet bell (Red) peppers
8 oz snow peas
brown rice or udon noodles
Directions
Step 1: In a bowl whisk together: honey, chili garlic sauce, rice-wine vinegar, soy sauce, oj, corn starch and ginger
Step 2: Cut your chicken into small cubes, coat with peanut oil (olive oil works well too)
Step 3: Put oil in skillet and partially cook chicken and set it aside
Step 4: Heat 2 Tbs of peanut oil in skillet, add peppers and snow peas. Cook for about 3 min
Step 5: Add chicken and sauce, simmer until sauce thickens
Step 6: While sauce is simmering, prepare your rice
Step 7: Serve over rice and enjoy!
Tuesday, July 17, 2012
Tuesday, July 10, 2012
Summer veggie-ish potato salad
Health facts:
Calories: 163
Protein: 4
Fat: 9
Fiber: 2
Ingredients:
1lb small yellow potatoes
2 ears of corn (cooked!), or use frozen corn and thaw it if you dont want to wrestle with the ears
4 roma tomatoes (if you like tomatoes)
1/4 cup fresh basil leaves -or- 1 Tbs dried basil
1/4 cup olive oil
3 Tbs balsamic vinegar
1 Tbs (yes that is correct) chopped red onion
1/2 tps dijon style mustard
1/4 tps sugar
1/4 tps pepper
1/2 cup crumbled cheese of your choice
Directions:
Step 1: Prepare your potatoes by boiling them.....
Cut them how you want them cut, put them in a pot, add enough water so the potatoes are just barely covered, boil them till they are done (stick a fork in them, if they are soft GREAT, if not keep on boiling those potatoes!) When they are done drain them and cool them
Step 1 1/2: cook your ears of corn too!
Step 2: While potatoes / corn are boiling: combine olive oil, mustard, sugar, salt pepper, and onion in a sealable container or baggie. Shake the hell out of it and let it sit
Step 3: Cut your corn from the cob (no easy task for sure)
Step 4: Mix your potatoes, corn, basil and tomato in a biiig bowl
Step 5: Pour the dressing you made in step 2 all over it, mix it up and let it chill with some of the other food you got in the refrigerator till you want to eat it!
This recipe goes great with all summer dinners, hamburgers, hot dogs, chicken, steak.
It is especially good if you have picky eaters that wont go near anything with mayo (fat man), or if you are worried about the mayo being out in the sun all day at a picnic. It is a great change up!
Calories: 163
Protein: 4
Fat: 9
Fiber: 2
Ingredients:
1lb small yellow potatoes
2 ears of corn (cooked!), or use frozen corn and thaw it if you dont want to wrestle with the ears
4 roma tomatoes (if you like tomatoes)
1/4 cup fresh basil leaves -or- 1 Tbs dried basil
1/4 cup olive oil
3 Tbs balsamic vinegar
1 Tbs (yes that is correct) chopped red onion
1/2 tps dijon style mustard
1/4 tps sugar
1/4 tps pepper
1/2 cup crumbled cheese of your choice
Directions:
Step 1: Prepare your potatoes by boiling them.....
Cut them how you want them cut, put them in a pot, add enough water so the potatoes are just barely covered, boil them till they are done (stick a fork in them, if they are soft GREAT, if not keep on boiling those potatoes!) When they are done drain them and cool them
Step 1 1/2: cook your ears of corn too!
Step 2: While potatoes / corn are boiling: combine olive oil, mustard, sugar, salt pepper, and onion in a sealable container or baggie. Shake the hell out of it and let it sit
Step 3: Cut your corn from the cob (no easy task for sure)
Step 4: Mix your potatoes, corn, basil and tomato in a biiig bowl
Step 5: Pour the dressing you made in step 2 all over it, mix it up and let it chill with some of the other food you got in the refrigerator till you want to eat it!
This recipe goes great with all summer dinners, hamburgers, hot dogs, chicken, steak.
It is especially good if you have picky eaters that wont go near anything with mayo (fat man), or if you are worried about the mayo being out in the sun all day at a picnic. It is a great change up!
Saturday, July 7, 2012
Beef and Black Bean Wraps
Nutritional info! Note: This recipe is so easy, even fat man can make it!
Calories: 267
Sodium: 593
Fiber: 14
Fat: 10
Carbs: 27
Protein: 19
Ingredients:
1lb of beef
1/2 of a red onion (chopped)
2 Cloves of garlic
1 1/2 tps cumin
1 tps chili powder
1/2 tps ground coriander
1 can black beans, (dont forget to rinse them!)
1 large tomato, chopped
1/4 tps salt (optional: your food already has enough salt as it is! I skipped salt and it was fine)
1/4 tps pepper
Tortillas
Shredded lettuce
Shredded cheese
Salsa
How to put it together!
Step 1: brown your meat, onion & garlic
Step 2: Add cumin, chili powder & coriander (stir for approx 1 min)
Step 3: Stir in black beans, tomato, (salt), and pepper. Cover it and cook it for about 5 min, stir occasionally
Calories: 267
Sodium: 593
Fiber: 14
Fat: 10
Carbs: 27
Protein: 19
Ingredients:
1lb of beef
1/2 of a red onion (chopped)
2 Cloves of garlic
1 1/2 tps cumin
1 tps chili powder
1/2 tps ground coriander
1 can black beans, (dont forget to rinse them!)
1 large tomato, chopped
1/4 tps salt (optional: your food already has enough salt as it is! I skipped salt and it was fine)
1/4 tps pepper
Tortillas
Shredded lettuce
Shredded cheese
Salsa
How to put it together!
Step 1: brown your meat, onion & garlic
Step 2: Add cumin, chili powder & coriander (stir for approx 1 min)
Step 3: Stir in black beans, tomato, (salt), and pepper. Cover it and cook it for about 5 min, stir occasionally
Monday, July 2, 2012
"Ninja" Noodle Salad
On the plus side this is pretty easy to make. I helped make part of it, and probably could have made it all in a short period of time. It could easily be added to my recipe book along with Mac and Cheese and Fluff Sandwiches.
In theory this is really good. At first bite the noodles have a really good, interesting taste. The vegetables are a good additions and the peanuts are delicious. The problem with it is, there is just something missing from it. I am not sure whether it is the lack of meat or whether it's something else, but there was a moment during the middle of dinner when I thought to myself ... alright ... now what? I think some good beef or chicken would really go along well with it and make this from alright to really good.
As it is this is a great dish for a vegetarian but could be made a lot better for those of us who love dead animal for dinner. If you are reading this and have a family, I would strongly consider doubling the recipe, as it is a stretch for two as it is.
2.5 Stars (out of 5)
Pyramid Discord Dark IPA 2 Stars.
Cooking in the summer tip
On the go all the time? Is it wayyy to hot to even think about cooking?
Try making large amounts of food at one time to last you through the week! Pick one night a week and call it your cooking night. Cook large amounts of 2 different recipes that you want for the week and store them in the refrigerator.
Try making things that are quick and easy to throw in a to-go container and can be eaten hot or cold depending on what you feel. (make sure you use a glass container if you are going to heat it up, you dont want to get cancer from plastic chemicals!)
Making pasta salads with chicken or lots of veggies is a great way to get in a light dinner that isn't going to make you feel sick in this heat.
Or try throwing a bunch of ingredients into a crock pot all day, you dont have to cook and it makes a lot of food that you can easily heat up later.
This also works wonderfully if you are a lazy grad student like me! It gives me a night to relax and not do my homework. I can have a full dinner during class and I'm not running to the nasty money eating vending machine. It helps keep stress low if you eat properly and keep your body nourished and able to keep up with you. It also covers my bases and leaves food for my cooking impaired boyfriend to eat (so he isn't cooking rice and beans and making a HUGE mess).
Try making large amounts of food at one time to last you through the week! Pick one night a week and call it your cooking night. Cook large amounts of 2 different recipes that you want for the week and store them in the refrigerator.
Try making things that are quick and easy to throw in a to-go container and can be eaten hot or cold depending on what you feel. (make sure you use a glass container if you are going to heat it up, you dont want to get cancer from plastic chemicals!)
Making pasta salads with chicken or lots of veggies is a great way to get in a light dinner that isn't going to make you feel sick in this heat.
Or try throwing a bunch of ingredients into a crock pot all day, you dont have to cook and it makes a lot of food that you can easily heat up later.
This also works wonderfully if you are a lazy grad student like me! It gives me a night to relax and not do my homework. I can have a full dinner during class and I'm not running to the nasty money eating vending machine. It helps keep stress low if you eat properly and keep your body nourished and able to keep up with you. It also covers my bases and leaves food for my cooking impaired boyfriend to eat (so he isn't cooking rice and beans and making a HUGE mess).
"Ninja" Noodle Salad
Nutritional facts for all you health nuts:
243 Calories
213 mg Sodium
9 g Fat
35 g Carbs
5 g Sugar
4 g Fiber
Ingredients:
10 oz Udon noodles
4 oz pea pods / or frozen peas
2 Tbs sesame oil
1 Tbs peanut oil
2 Tbs (low sodium) soy sauce
2 Tbs rice wine vinegar (it is less acidic and healthier for you than white wine vinegar)
1/2 oz mushrooms (optional but handy if you are battling a cold), soak in warm water for 15 min then slice them
1 medium carrot, chopped
3/4 of a green onion, chopped
1 cup bean sprouts
2 Tbs of dry roasted peanuts
Optional: Add some Chicken or pork or serve with a bbq chicken or steak
Directons
Step 1: Cook your noodles according to the package, 30 sec before they are done, throw in the pea pods
Step 2: Mix sesame oil and peanut oil
Step 3: Mix soy sauce, rice wine vinegar, and 2 Tbs of the mixture above (you will need to whisk it quite a bit to get it all to mix together)
Step 4: Put your hot noodles in a bowl and mix the remaining oil mixture from step 2 into the noodles
Step 5: Add mushrooms, pea pods, carrots, onion and bean sprouts. Stir them in with the noodles
Step 6: Add the dressing from step 3, toss well, add your nuts!
Step 7: Enjoy hot or cold!
243 Calories
213 mg Sodium
9 g Fat
35 g Carbs
5 g Sugar
4 g Fiber
Ingredients:
10 oz Udon noodles
4 oz pea pods / or frozen peas
2 Tbs sesame oil
1 Tbs peanut oil
2 Tbs (low sodium) soy sauce
2 Tbs rice wine vinegar (it is less acidic and healthier for you than white wine vinegar)
1/2 oz mushrooms (optional but handy if you are battling a cold), soak in warm water for 15 min then slice them
1 medium carrot, chopped
3/4 of a green onion, chopped
1 cup bean sprouts
2 Tbs of dry roasted peanuts
Optional: Add some Chicken or pork or serve with a bbq chicken or steak
Directons
Step 1: Cook your noodles according to the package, 30 sec before they are done, throw in the pea pods
Step 2: Mix sesame oil and peanut oil
Step 3: Mix soy sauce, rice wine vinegar, and 2 Tbs of the mixture above (you will need to whisk it quite a bit to get it all to mix together)
Step 4: Put your hot noodles in a bowl and mix the remaining oil mixture from step 2 into the noodles
Step 5: Add mushrooms, pea pods, carrots, onion and bean sprouts. Stir them in with the noodles
Step 6: Add the dressing from step 3, toss well, add your nuts!
Step 7: Enjoy hot or cold!
Friday, June 15, 2012
"Cinnamon and Sugar Pull-Apart Bread"
Simply put, this stuff is really good. Just the smell of it going throughout the house, will get you to start salivating. Once it's out of the oven and cool enough to eat however it's hard to stop pawing at it. Then again, I am pretty hungry.
The bread itself is great, really sweet and thick like all good homemade bread is. The top of it is sugary, and overwhelmed by the taste of cinnamon. I love sugar and sweets, but this is a little too much. This is not the kind of bread that I would want to have a sandwich with, or put a slab of butter on. However, it does go pretty well with the Dundee Stout I am drinking, and is great finger good. The beer is very creamy and sweet as well. It's a pretty decent pairing.
I'd recommend the bread for sure, a really good start. 4.5 Stars (out of 5)
Dundee Stout: 4 Stars.
Simply put, this stuff is really good. Just the smell of it going throughout the house, will get you to start salivating. Once it's out of the oven and cool enough to eat however it's hard to stop pawing at it. Then again, I am pretty hungry.
The bread itself is great, really sweet and thick like all good homemade bread is. The top of it is sugary, and overwhelmed by the taste of cinnamon. I love sugar and sweets, but this is a little too much. This is not the kind of bread that I would want to have a sandwich with, or put a slab of butter on. However, it does go pretty well with the Dundee Stout I am drinking, and is great finger good. The beer is very creamy and sweet as well. It's a pretty decent pairing.
I'd recommend the bread for sure, a really good start. 4.5 Stars (out of 5)
Dundee Stout: 4 Stars.
"Cinnamon And Sugar Pull-Apart Bread"
"Cinnamon And Sugar Pull-Apart Bread"
Ingredients to make Dough:
2 3/4 cup plus 2 TBS all-purpose flour (strange I know, but it will make sense in a moment)
1/4 cup of sugar
1 packet of active dry yeast
1/2 tsp. of salt
4 TBS butter
1/3 cup whole milk
1/4 cup water
2 eggs
1 tsp pure vanilla extract
Ingredients to make delicious Cinnamon and sugar:
1 cup sugar
2 tsp cinnamon
1/4 tsp nutmeg
4 TBS butter, melted
Directions:
To make dough:
Step 1: In a large (greased) mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set it aside
Step 2: Melt butter in a small sauce pan with milk. Once melted take off the burner and add water and vanilla let it cool for 5 min.
Step 3: Pour the milk mixture into the large bowl with the dry ingredients (from step 1), mix well.
Step 4: whisk together the 2 eggs, add to the mixture. Add 3/4 cups of flour and mix.
NOTE: your mixture should be super sticky
Step 5: Cover the bowl with wrap and let it rise in a nice warm place for 30-45 min.
Step 6: Once the dough has doubled its size add 2 TBS of flour to the dough and knead it in
Step 7: Cover again (please re-use the same wrap as before, lets be green here!) and let sit for 5-10 min. While this is sitting lets start on the Cinnamon and sugar mix!
To make cinnamon and sugar mix
Step 1: Mix cinnamon, sugar, and nutmeg in a small bowl, set it aside
(pretty easy)
Now to put it all together:
Step 1: Put flour down on the counter and roll out dough. (While rolling out dough melt 4 TBS of butter)
Step 2: Brush (or use a spoon) melted butter onto the dough. You can do only one side, or only both sides, both work.
Step 3: Sprinkle the cinnamon and sugar mix onto the dough (dont be stingy)
Step 4: Using a pizza cutter or a shape knife, cut the dough into equal strips. Then cut those strips into equal squares
Step 5: Stack the squares into about 4-5 piles and place them into the (greased) bread pan. If you have any cinnamon sugar mix left sprinkle it on top.
Step 6: Cover the dough for another 10-15 min to allow it to rise some more
Step 7: While dough is rising (again) pre-heat your oven to 350.
Step 8: Place a cookie sheet under your bread pan and bake for about 30-35 min, the outside of your bread should be golden brown. (take the wrap off the bread before you put it in!)
Allow to cool and enjoy!!
(Stay tuned for Fatman's critique)
Welcome to Tree Hugger In The Kitchen
Welcome to Tree Hugger In The Kitchen!
Let me start out by stating, this is not a vegan website or a vegetarian website, I am just a plain old tree hugger.
Second I would like to make a little disclaimer: all of these recipes i have found on the internet so i did not invent them myself, however there will be small changes made to the recipe so in a way they are slightly original.
Dont know how to be a fancy pants cook? Don't worry I dont know how to either, if i come across something that is particularly difficult or needs further instruction, ill give it to you.
Finally, I think that cooking is an adventure and should be fun! So don't be afraid to dive in and try something you have never tried before! The worst that can happen is that your kitchen explodes or something like that...no big deal right?
So I'd like to introduce you to the cast, and as I add people I will introduce them:
Me: (Meghan) AKA the Chef: I am a full time graduate student studying to be a mental health counselor. Part time sales associate at the gap and a full time tree hugger. I was originally born and raised in the beautiful Adirondack mountains however moved to the big city of Rochester to go to graduate school. Cooking, (among knitting, hiking, DIY crafts, and the occasional artsy stick figure) is one of the things I do to keep sane.
Andrew: AKA Fatman: Andrew is my full time boyfriend (and let me tell you its a full time job). We met at undergraduate school at the lovely SUNY Plattsburgh and have been inseparable ever since. He moved to Rochester with me for reasons unbeknownst to me, but here he is! He is currently working on getting his bearings in the political world, and works a real job on the side. (So any political people that read this: call him!). Andrew is my personal taste tester, and I think he supports this blog so much because he just likes to eat food. He is a beer connoisseur as well and will recommend some great beer to go along with what I make.
Feel free to dig in, try this stuff and post how it goes for you as well as your own ratings and variations on food!
Let me start out by stating, this is not a vegan website or a vegetarian website, I am just a plain old tree hugger.
Second I would like to make a little disclaimer: all of these recipes i have found on the internet so i did not invent them myself, however there will be small changes made to the recipe so in a way they are slightly original.
Dont know how to be a fancy pants cook? Don't worry I dont know how to either, if i come across something that is particularly difficult or needs further instruction, ill give it to you.
Finally, I think that cooking is an adventure and should be fun! So don't be afraid to dive in and try something you have never tried before! The worst that can happen is that your kitchen explodes or something like that...no big deal right?
So I'd like to introduce you to the cast, and as I add people I will introduce them:
Me: (Meghan) AKA the Chef: I am a full time graduate student studying to be a mental health counselor. Part time sales associate at the gap and a full time tree hugger. I was originally born and raised in the beautiful Adirondack mountains however moved to the big city of Rochester to go to graduate school. Cooking, (among knitting, hiking, DIY crafts, and the occasional artsy stick figure) is one of the things I do to keep sane.
Andrew: AKA Fatman: Andrew is my full time boyfriend (and let me tell you its a full time job). We met at undergraduate school at the lovely SUNY Plattsburgh and have been inseparable ever since. He moved to Rochester with me for reasons unbeknownst to me, but here he is! He is currently working on getting his bearings in the political world, and works a real job on the side. (So any political people that read this: call him!). Andrew is my personal taste tester, and I think he supports this blog so much because he just likes to eat food. He is a beer connoisseur as well and will recommend some great beer to go along with what I make.
Feel free to dig in, try this stuff and post how it goes for you as well as your own ratings and variations on food!
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