Sunday, January 27, 2013

Kate's Best Bites: Mini bites this week

Well friends, like many of you, Casa Carleski has been sick for the last week, and so we are all tucked in trying to get over it. Because of that, there was no best bites last week, and I'm sad to say really not much of one this week. :(

I will post what we are planning on having for supper this week, and if any of it REALLY jumps out at you, you can email me, or leave me a message and I will try to get the recipe to you.  Sorry friends.

Remember to get your zinc, drink plenty of water, and get sleep, so that hopefully this will pass you by!

Best Bites for the week of Jan. 27th

Sunday: Home made whole wheat spinach Raviolis, a winter greens salad, and a simple mushroom risotto.
Monday: Vegetarian soft tacos.  (we use smashed black beans and rices seasoned with taco spices instead of meat and whole wheat tortillas)
Tuesday: Breakfast for dinner: Eggs Benedict, cut fruit, and Greek yoghurt smoothies
Wednesday: crock pot pork roast with peanut sauce over jasmine rice and Gado Gado (a warm Indonesian salad)
Thursday: tomato bisque and grilled 5 cheese sandwiches
Friday: Pizza Night
Saturday: Seafood Provenรงal  and couscous, nut and chickpea pilaf

Want a great breakfast or snack food to get more veggies in during a day? Give these a try!

Veggie Fritters

scant 3 c cooked brown basmati rice
1 cup leeks chopped
1 small red pepper finely chopped
1 cup cooked corn kernels
2 tbsp grated Parmesan cheese
2 small eggs beaten
2 tbsp whole wheat flour
pinch salt
2 tbsp light olive oil

Mix all the ingredients except the oil together in a bowl to make a loose batter
heat half of the oil in a large non stick skillet over med high heat. When hot, drop 1 large spoonful of batter into the skillet, followed by 3 additional spoonfuls. Cook for 2-3 minutes or until golden on the underside. Flip over and cook other side until golden. Remove with a slotted spoon or spatula to a plate lined with paper towel.

This recipe is great because you can use any veggies you want really, which is a nice way to promote seasonal veggie use and use locally grown produce rather than treated things that have been shipped in from who knows where. Also, you can easily spice it up by experimenting with different spices in your batter. Some great ones are paprika or cumin. Also try adding about 1 tbsp of freshly chopped herbs.

1 comment:

bcdesign said...

I just want to give a shout-out to my beautiful wife and her ability to make healthy food taste delicious. I am a meat and potatoes kind of guy. I like a good steak, hamburger helper, and ham galore. However when she makes the beans and rice tacos, or the vegi enchiladas, it isn't that you think there is meat in there, you just forget that you want meat. It is so delicious and appealing, both visually and orally, that you are immersed in the experience.

I still like meat, and always will, but thank you to my wonderful wife for opening my eyes to another whole world of delicious food.