Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts
Wednesday, March 11, 2015
Slow Cooker Recipe for Pork Sirloin Roast with Spicy Peanut Sauce
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| A craving for peanut butter led to this recipe for Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce. |
(When I realized I had completely ignored National Peanut Butter Day, I decided to feature this Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce for A Month of Daily Phase One Recipes, and we can just enjoy our peanut butter fixation a day later. Yum, peanut butter! Just don't eat nuts for a snack on the day you make this if you're seriously doing Phase One.)
It's true that I never liked peanut butter sandwiches when I was a kid (and still don't) but I love recipes using peanut butter, especially if the recipe has a spicy Asian twist to it. A few weeks ago I had a pork sirloin roast I wanted to cook, I had a lot of work to do so I thought about using the slow cooker, and I was craving peanut butter. That combination of circumstances led to this recipe for Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce. I enjoyed a couple of slices of the roast pork for dinner, and the next day I diced up some of the leftover meat and ate it inside lettuce leaves, and I thought it was great both ways.
It's true that I never liked peanut butter sandwiches when I was a kid (and still don't) but I love recipes using peanut butter, especially if the recipe has a spicy Asian twist to it. A few weeks ago I had a pork sirloin roast I wanted to cook, I had a lot of work to do so I thought about using the slow cooker, and I was craving peanut butter. That combination of circumstances led to this recipe for Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce. I enjoyed a couple of slices of the roast pork for dinner, and the next day I diced up some of the leftover meat and ate it inside lettuce leaves, and I thought it was great both ways.
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Sunday, March 8, 2015
Easy Black Bean Corn And Quinoa Stuffed Peppers With Enchilada Sauce Vegan And Gluten Free Perfect For Your Super Bowl Buffet
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| Stuffed bell pepper halves are perfect for a casual buffet. Follow Foods For Long Life on FACEBOOK . |
Easy Entertaining
Its football season and friends and family may be gathering around the big screen, especially on super bowl weekend. Heres a simple crowd pleaser that can be made early in the day and baked right before half time.
Diet Friendly
No need to abandon our Vegan, High Fiber Diet. Each stuffed pepper half is less than 200 calories and provides a healthy 7 grams of dietary fiber. Quinoa and beans deliver high quality protein with all of the essential amino acids.
And if you select a gluten free enchilada sauce, such as La Victoria, this dish is completely gluten free!
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Black Bean, Corn and Quinoa Stuffed Peppers with Enchilada Sauce
Vegan, Gluten Free
Requires a 9" x 13" casserole dish
[makes 8 servings]
1/2 cup dry quinoa
1 cup water
4 large green or red bell peppers
2 teaspoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
15 ounce can (no salt added) black beans, rinsed and drained
1 cup corn kernels
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
salt to taste
3/4 cups Daiya cheddar style shreds
1 3/4 cups gluten free enchilada sauce, medium spice
Rinse the quinoa in cold water for several minutes. Place in a small saucepan with water and bring to a boil. Reduce to a simmer, cover and cook for 15 to 18 minutes or until all of the water is absorbed. Remove from the heat and set aside.
Preheat the oven to 350 degrees F.
Carefully cut the peppers in half vertically. Remove the seeds and rinse. Steam or boil until they begin to soften, about 5 minutes. Remove and drain.
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| Partially cook the peppers until they begin to soften |
Heat the oil in a medium fry pan and cook the onions on medium low heat until they begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about one minute.
Mix in the cooked quinoa, black beans, corn, cumin, black pepper, salt (if desired), Daiya cheddar style shreds and 1/2 cup of the enchilada sauce. Stir until well combined.
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| Combine the rest of the filling ingredients with cooked onions |
Place 1 cup of the enchilada sauce in the bottom of a 9" x 13" casserole dish.
Fill each half pepper with the filling and place in the casserole dish.
Drizzle the remaining 1/4 cup of enchilada sauce over the peppers.
Cover with foil and bake until hot and bubbly, about 30 minutes.
Remove from the oven and serve.
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| Bake in the oven covered with foil until hot. |
Per serving (8): 195 calories, 5 g total fat, 1 g saturated fat, 90 mg omega-3 and 603 mg omega-6 fatty acids, 0 mg cholesterol, 7.5 g protein, 31 g carbohydrates, 7 g dietary fiber and 540 mg sodium.
For a complete meal, serve with Mango Avocado Salad with Lime Chia Dressing. This salad recipe can serve at least 4 people as a side salad. Double it to serve 8.
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| Mango avocado salad with lime chia dressing |
Artichokes With Creamy Garlic Lemon Pepper Dill Sauce Low Calorie High Fiber Vegan and Gluten Free
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| Dip steamed artichokes in this delicious, creamy dill sauce. Serve as an appetizer or in place of the salad course. Follow Foods For Long Life on FACEBOOK . |
Artichokes
I treasure the artichoke. Had I not grown up eating them, I probably would have no idea what to do with this thorny vegetable. But thankfully, artichokes have been a part of my life since I had enough teeth in my mouth to bite the delicious meat off of each succulent leaf.
They are not only delicious but they are a very healthy food. One medium artichoke is only 64 calories yet has a whopping 10 grams of fiber! Artichokes have been shown to reduce cholesterol and stimulate the production of bile which helps in the digestion of fats. This wonderful vegetable also contains the flavonoid silymarin which protects the liver (and is also great for hangovers). Artichoke leaves also contain the phynutrients rutin, quercetin and gallic acid which all have powerful antioxidant properties.
Dill Weed
Fresh dill pairs perfectly with garlic, lemon and black pepper in this flavorful dip. By using a silken or soft tofu as a base, this creamy dill sauce is dairy and gluten free.
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| Fresh dill weed |
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Artichokes with Garlic Lemon-Pepper Dill Sauce
Vegan, Gluten Free
[makes 4 servings]
4 medium artichokes
14 oz package silken or soft organic tofu
2 teaspoons chopped garlic, (2 small cloves)
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped, fresh, dill weed
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
Prepare the artichokes. Pull off any small leaves near the base of the artichoke.
With a sharp knife, cut off the tops (about an inch or so).
With a pair of scissors, cut off the thorny tips of the leaves.
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| Trim thorny tips of leaves. |
If the artichokes are really big, (they seem to be growing them larger and larger lately) you can cut them in half, vertically. Most artichokes can be left whole.
Trim the bottom of the stem or remove it, peel it, and cook it with the artichokes.
Clean the artichokes by rinsing them under cold water.
Place artichokes in a large pot with about 2 to 3 inches of water and a steamer basket. Bring to a boil, cover and cook until the outer leaves are tender and easy to remove. Add more hot water to the pot as needed as the cooking time could be as long as 45 minutes to an hour. Start testing outer leaves after 30 minutes.
While the artichokes are cooking, prepare the dipping sauce.
Place the remaining ingredients in a blender and process until smooth.
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| This also makes a great salad dressing if you add a touch of extra virgin olive oil or cold pressed hempseed oil or, for a low fat dressing, use as is. |
Divide the sauce into 4 ramekins. Place each ramekin on a plate with one cooked artichoke and serve.
For another presentation idea, remove all the cooked leaves and place them in a circle. Clean the artichoke bottom and place in the bottom of the ramekin. Place the ramekin in the center of the plate.
Place the sauce over the artichoke bottom in the ramekin. When you are finished dipping the leaves, eat the bottom (which I consider the BEST part of the artichoke).
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| A presentation idea |
Per serving: 128 calories, 4 g total fat, 0.5 g saturated fat, 288 mg omega-3 and 1,930 mg omega-6 fatty acids, 0 mg cholesterol, 10 g protein, 17 g carbohydrates, 11 g fiber and 371 mg sodium.
Friday, March 6, 2015
Vaughns Red Pepper Sauce With Vegan Sausages Serve On A Bun For A Great 4th Of July Entrée Also Great On Pasta!
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| This slow cooked red bell pepper sauce is great with sausages or served on top of a plate of rigatoni pasta. Follow Foods For Long Life on FACEBOOK ! |
More Recipes from the Visit
Ive been featuring my familys recipes from their recent visit. The other day I shared my daughter-in-law Karinas Garlic Vinaigrette Salad Dressing. Today Im going to share my son Vaughns red bell pepper sauce.
During our recent annual family gathering, we had a mix of vegetarians, pescatarians and meat eaters so the menu is often eclectic. The appetizers and salads were all vegan as was the German Chocolate cake for dessert. For the main course, I made a 20 pound lasagna with lots of grilled veggies (like eggplant, zucchini, portobello mushrooms, etc.) and my son made two pots of red bell pepper sauce: one for the vegan Field Roast Apple Sage sausages and one for the Willie Bird turkey sausages. Unlike me who likes all meals to be completed in 1 hour or less, Vaughn loves to make rich, slow cooked sauces, Julia Child style, which can take hours. But the results are worth the time and effort! This one certainly was.
Dont be fooled by the short list of ingredients and absence of any herbs. The slow cooking, wine and just salt and pepper give this dish a rich and complex flavor.
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| I didnt get a picture of Vaughn making the featured recipe but he is no stranger to the kitchen. Here he is making his famous enchiladas! |
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| Field Roast makes my favorite vegan "grain" sausage. |
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| For your 4th of July party, serve smoked apple sage Field Roast sausages on a whole wheat bun topped with this red bell pepper sauce! |
Red Bell Pepper Sauce with Vegan Apple Sage Sausages
[serves 6]
1 tablespoon extra virgin olive oil
1 tablespoon Earth Balance vegan buttery spread
2 large onions (or 3 medium), thinly sliced
4 large red bell peppers (or 6 medium), thinly sliced
One 14.5 oz can diced tomatoes
1/3 cup red wine
1/2 to 1 teaspoon salt, or to taste
1/4 to 1/2 teaspoon ground black pepper, or to taste
6 Field Roast apple sage vegan sausages
Add olive oil and Earth Balance to a large saucepan or Dutch oven and heat on a low temperature until buttery spread is melted. (Dont be tempted to use just oil or margarine alone - the combination gives the sauce a wonderful French, buttery consistency).
Add onions and sauté for 15 minutes, stirring frequently.
Add red bell peppers and sauté another 15 minutes, stirring frequently.
Stir in salt and pepper.
Add diced tomatoes and wine. Bring to a low boil, stir and lower heat to a low simmer.
Cover and cook for 1 1/2 to 4 hours, stirring every half hour and adding water if it gets too dry. (I cooked it for 2 hours and it was wonderful).
Add vegan sausages in the last 15 minutes. (DO NOT do this for turkey sausages which would need to first be seared and then cooked in the sauce for the last hour).
If, at the end of cooking, the sauce is too watery, remove the cover and cook until it reaches the right consistency.
Serve the sauce and sausages on a bun or over pasta.
Per serving (one sausage and 1/6 pepper sauce): 353.8 calories, 23.2 g fat, 2.0 g saturated fat, 0 mg cholesterol, 28.5 g protein, 25.8 g carbohydrates and 6.5 g dietary fiber.
Per serving (sauce only): 113.8 calories, 4.2 g fat, 1.0 g saturated fat, 0 mg cholesterol, 2.5 g protein, 14.8 g carbohydrates and 3.5 g dietary fiber.
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