Food Rut Be Gone!

by HEAB on January 5, 2009

Ever find yourself eating the same thing over and over?  If I discover a new food I like, I will eat it everyday for months.  For two years, I had one or two baked sweet potatoes every night and gave off an eerie orange glow.  I looked like a walking billboard for the spray tan industry.  (By the way, don’t ever try that.  I did it once, and I did not look tan…just dirty.)  Two years ago, I swore off carob chips after ordering 25 lbs from the Internet.  What can I say?  I know a good bargain when I see it.  Carob chips poured from every crevice of my little kitchen.  I finished them off in a couple of months and probably gained a good 5 pounds.  If you’ve noticed, they are back in my life, but I limit myself to 1 to 2 TBSP a day.  I am currently on a cinnamon raisin toast kick.  Can’t stop – just thinking about that lovely cinnamon aroma gets me out of bed every morning…that and a big a$$ cup of coffee. :)

This week, I decided to challenge my normal eating habits by trying a new recipe every night.  Tonight, we dined on veggie stir-fry with Shirataki noodles and Creole sauce.

A recipe worth repeating!

A recipe worth repeating!

Sammie shared the following recipe for Creole sauce from the Tropical Vegan Kitchen cookbook.  You were right Sammie – this sauce is amazing!  I made a few changes based on the ingredients I had on hand.

1 TBSP olive oil

2 TBSP chopped red onion

1 TBSP chopped cilantro

1/4 tsp dried Tyme

1/2 cup Annie’s ketchup

1/4 cup water

1/2 TBSP white balsamic vinegar

Juice of 1/2 lemon

1 tsp maple syrup

1/4 tsp hot pepper sauce

salt and pepper to taste

Place all ingredients in a small saucepan and bring to a boil.  Reduce heat and let simmer for about 5 minutes, stirring constantly.

I set aside the sauce and stir-fried Brussels sprouts, mushroom, bell pepper, baby bella mushrooms, red onion, and broccoli.  I boiled the Shirataki noodles for 3 minutes and drained them.  I then stirred the sauce into the noodles and added them to the veggies.  Gave everything a good stir and proceeded to eat one of the best meals I’ve made in a while.  CD agreed – we will definitely be having this again.  I will continue posting all of our dinners this week…7 days of culinary adventure!

As you know, last week I was spoiled with endless amounts of Fage, my favorite Greek yogurt.  Now, that I’m home, I’m back to making it myself.  I went the lazy route this week and just strained some Brown Cow nonfat plain  yogurt.

Creamy Dreamy Yogurt

Creamy Dreamy Yogurt

This is by far the easiest method for making Greek yogurt at home.  Place an industrial sized coffee filter in a large strainer over a bowl.  Dump a quart sized container of yogurt into strainer, cover, and leave in fridge overnight.  Look how much liquid drained out…

Almost 1 1/2 cups!

Almost 1 1/2 cups!

The result is thick and creamy…it’s no Fage, but it will do.  The straining usually reduces the amount of yogurt by half.  So, for a little under $3.00, I got about 2.5 cups of Greek style yogurt.  Trader Joe’s Greek yogurt costs about the same, but I had to draw the line somewhere.  3 grocery stores was enough yesterday!

Hit me up in the comments with some of your favorite quick, easy, & healthy dinners.  Stay tuned…tomorrow night, we’re going Indian!