February 7, 2013
We make some variation of this recipe about twice a week. Two veggies, a starch, and egg for protein. Fry frozen tater tots in a small amount of oil, add diced orange pepper. When tater tots are soft, smash in pan with spatula and continuing cooking. Add kale. Push veggie mixture aside to create center space for eggs. Crack two eggs open and let cook for a few seconds before scrambling into the rest of hte mixture. Add spices to taste. We’ve been using Penzey’s Mural of Flavor (salt-free).
Today, we paired our scramble with pineapple spears and a glass of soy milk.
Dirty Dish Count:
- 2 plates
- 1 frying pan
- 2 forks
- 1 spoon (for the chocolate soy milk)
- 1 knife
- 1 small cutting board
- 1 spatula
Total Dirty Dishes: 9
January 31, 2013
Didn’t follow an exact recipe on this one, but it turned out delicious! Needed to use up potatoes in the pantry
Boil peeled potatoes.
In another pot, add organic soy milk, diced mushrooms, canned sweet peas, diced garlic, a small yellow onion, 2 tbs curry, 2 tbs cumin, and 1 tsp of salt. Added a little soy flour to help thicken it.
Ended up being very tasty for the humans (and very spicy). And the potato peels will be cooked and added to the dogs’ dinner, so there is no waste! (aside from a few onion skins)
January 6, 2013
A post from Sarah.
Growing up at my grandma’s house, midnight snacks always included Schwan’s ice cream. You could always count on her freezer having a ton of ice cream.
But ice cream isn’t always the best option while pregnant. If I can fill my belly with more nutritious foods, I probably should. So I get my sweet tooth fix with a frozen fruit and kale smoothie.
I add a 3/4 scoop of vanilla SlimFast powder, a few kale leaves (stripped of the stringy membranes), and frozen fruit. I buy the big bag of Great Value mixed frozen fruit from Walmart which contains strawberries, mangoes, pineapple and a few other things. Depending on how thick I want it, I add between 1/2 c and 1 c+ organic Silk soy milk to top it off before blending in my Magic Bullet. The Magic Bullet doesn’t puree the kale perfectly, but its perfect enough that you don’t taste kale when you spoon out your frozen mess of a midnight snack.
Super yummy and very healthy. Lots of protein from the Slimfast powder and soy milk. Vitamin C from the fruit and kale. Calcium from the kale, soy, and Slimfast. Magnesium, Vitamin A, and Vitamin K from the kale. Its just good for you! And probably a lot better for the baby too. You know, just probably.
January 3, 2013
The first bread in awhile that we haven’t messed up! We had an extra can of pumpkin lying around the pantry that was begging to be used. We originally bought it for the dogs (its good for them!) but Copper decided he didn’t like that brand of canned pumpkin. Go figure. Snubbed it completely when he’s gobbled down other brands before.
2 c wheat flour
2 tsp cinnamon (we used Penzeys)
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 c organic sugar
3/4 c vegetable oil
3 eggs (you can substitute with applesauce to make this vegan)
1 tsp vanilla extract (we added a LITTLE more than that)
1 15 oz can of pumpkin
Whatever topping you have on hand…powdered sugar, toasted pumpkin seeds, etc.
While the oven was preheating to 325 degrees, we mixed all the dry ingredients together with my Kitchenaid mixer. We then made a hole in the middle of the dry pile and added all our wet ingredients.
We poured into a buttered round pan (9 inch diameter, 1 inch height, I think), sprinkled some powdered sugar on top, and baked for 90 minutes. The bread rose above the pan which was to be expected since it was a short pan to start with!
Passed inspection with both Todd and Sarah. We doubt we’ll have any more available after tomorrow night. Don’t remind us of the sugar!
January 1, 2013
Subtract the cheese and its vegan. But we love our cheese, making for a great vegetarian dish.
A staple in the Rainey house. We make it slightly different each time. Todd doesn’t love kale, but says eating something that’s good for you even if its not your favorite is the mark of an adult.
Ingredients: Potato, kale, cipollini onion, garlic, Penzey’s mural of spices, and cheese.
- Add one medium potato (cubed) to a skillet, steaming them in about an inch of water.
- Add one cipollini onion sliced thin to the pan.
- Add two cloves of garlic, sliced thin.
- Add a cup of shredded kale (to wilt it).
- Add Penzeys Mural of Flavor or whatever you have in your spice rack.
- Add freshly crushed lemon verbana to taste. We have dried, home-grown lemon verbana on hand (we grew it last summer…so yummy!).
- While everything is simmering, you may need to add more water to keep the potatoes soft and avoid burning the bottom.
- Cut a half inch slice off a block of colby jack cheese and slice into thin strips. When the potatoes are fully cooked and the kale is wilted, remove from heat. crisscross the cheese across the top of the hot potatoes and allow to melt.
Serves two. Only one pan of mess. We paired ours with an iced soy chai latte during the meal and tea/coffee afterwards.
December 2, 2012
Went to bed early and woke up early naturally. What to do with all the time before church? Make breakfast tacos out of leftovers!
Leftover ground Boca faux beef crumbles with taco seasoning (from last night’s dinner), potatoes, cheddar cheese, salsa, and egg and two leftover tortillas from our dinner kit. Add a cup of orange juice and you’re good to go!
Perfect for breakfast in bed.
(The hunk of cheese on the side is for the dogs…they eat the end part of the cheese that’s gotten dried out.)
November 25, 2012
Threw pizza dough ingredients into the bread machine for an early dinner.
1 packet yeast
1 cup warm water
(Let above two sit in bread machine for 10 minutes before adding rest)
3 cups organic whole wheat flour
1 tsp salt
2 tbs organic cane sugar
2 tbs organic olive oil
Todd topped his with vegan bologna (Yves), pickled jalapenos, and cheese. Sarah topped hers with green pepper (from her Aunt Kathy’s garden), mushrooms, and cheese. They are currently baking away on a pizza stone at 400 degrees.
The recipe made about 3-4 personal pizzas’ worth of dough. Since we already made two, we have another two ready for a later dinner!
November 13, 2012
Woke up this morning to discover we’re out of most breakfast food! We made do with this instead: 1 cup orange juice, 1.5 cups tofu miso soup, and 1/4 cup walnuts. As soon as we got to the office, we added a banana and a cup of baked vegetarian beans to that list.
Total calorie count: 854 calories
Total protein count: 33 grams
November 6, 2012
So it may not look as delicious as it tastes, the photo doesn’t do it justice. Simple ingredients for a yummy meal. Kale is a yummy superfood with strong anti-inflammatory properties. And we think it pairs well with potato.
According to Self Nutrition Data, kale “is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.”
For this dish:
- 2 medium potatoes, chunked
- 2 cups fresh leaf kale, torn into small pieces
- 1-2 tbs oil of your choice
- Garlic sea salt
- Peppercorn medley
- Shredded cheddar cheese
We boiled our potatoes and kale first together with a little oil in a large pot of water. Instead of discarding the broth created by the boiling, we saved it and made a batch of lentil/navy white bean soup (currently on the stove).
After the potatoes were a little soft and the kale wilted, we placed the potatoes/kale in a casserole dish, added garlic sea salt and peppercorn, and baked for awhile. Once done, we added shredded cheddar on top.
Kale and potato can also be cooked together in a skillet.
October 23, 2012
Pasta nights are huge around the Rainey house, although we try not to be “carbtarians” (too much emphasis on pasta/carbs in a vegetarian diet). The faux beef crumbles give the sauce a very meaty flavor and texture even though its 100% vegetarian. As a side note, we LOVE the faux beef crumbles. We toss them into everything…chilis, soups, taco salad…they blend into everything. We’ve even fooled a few meat-loving diehards when we’ve used them in tacos.
Today was an easy one-pan, one-serving bowl meal for lunch that left of lots of options for dinner. For just two people, this ended up making a lot of extra sauce. If you cook the whole box of pasta for dinner, you’ll have enough for 4 people at one meal or 2 meals for 2 people.
- One 45 oz jar Chunky Ragu Tomato, Garlic, and Onion (very sweet sauce)
- One 12 oz package MorningStar Farms Grillers Recipe Crumbles (faux beef crumbles–vegetarian, not vegan due to egg whites)
- Frozen or fresh peas to taste. I used about 3 cups.
- Half of a 12 oz box of Ronzoni SmartTaste Rotini pasta (2.5x the fiber of regular pasta)
- Ground peppercorn and garlic sea salt to taste
Cook pasta and peas in boiling water, drain and put in a serving bowl. Add peppercorn and sea salt. In same pan, grill crumbles until cooked thoroughly. I fried mine until they were just starting to turn black. Add the pasta sauce and heat thoroughly. Once heated, serve immediately.
Nutrition, by the serving size of each ingredient: (our bowl ingredients vary bowl to bowl). If you do a minimum of one serving of each per bowl, you’re getting 23 grams of protein per bowl…and I can never eat just one bowl.
Chunky Ragu Tomato, Garlic, and Onion
- Serving size: 1/2 cup
- Total Fat: 2.5 g 4%DV
- Cholesterol: 0 0%
- Sodium 460 mg 19%
- Potassium 450 mg 13%
- Total Carbs 14 g 5%
- Dietary Fiber 2 g 8%
- Sugars 10 g
- Protein 2 g
- Vitamin A 15%
- Vitamin C 10%
- Calcium 2%
- Iron 4%
MorningStar Farms Grillers Recipe Crumbles
- Serving size: 2/3 cup
- Total Fat: 2.5 g 4%
- Polyunsaturated fat 1.5 g
- Monounsaturated fat .5 g
- Cholesterol 0 0%
- Sodium 230 mg 10%
- Potassium 100 mg 3%
- Total Carbs: 5g 2%
- Dietary Fiber 3 g
- Sugar less than 1 g
- Protein 10 g
- Iron 10%
- Thiamin 20%
- Niacin 20%
- Vitamin B12 50%
- Ribflavin 6%
- Vitamin B5 15%
- Serving size: 2/3 cup
- Total fat 0 g 0%
- Cholesterol 0%
- Sodium 0%
- Potassium 130 mg 4%
- Total carbs 12 g 4%
- Dietary Fiber 4 g 16%
- Sugar 4 g
- Protein 5 g
- Vitamin A 8%
- Vitamin C 10%
- Iron 6%
Ronzoni SmartTaste Rotini pasta
- Serving size: 2 oz, approx 3/4 cup
- Total fat .5 g 1%
- Sodium 15 mg 1%
- Total carbs 39g 13%
- Dietary Fiber 5 g 20%
- Sugar 1 g
- Protein 6 g
- Calcium 20%
- Iron 8%
- Vitamin D 20%
- Thiamin 35%
- Riboflavin 10%
- Niacin 15%
- Folate 30%