Summer Corn Wheat Berry Salad

     Here is a well balanced summer salad from Meatless Monday; Summer Corn Wheat Berry Salad

     And something I tried that didn't go over very well in my house, Twice Baked Potatoes
These were whipped with with some yogurt, milk, butter, and vegetarian Bac Un's as well as lots of fresh herbs and seasonings in the mix, and then topped with chopped broccoli and Gruyere cheese when they went back in the oven. When they came out they were topped again with a dollop of sour cream and paprika. It was the broccoli that turned my kids off, but I keep trying to win them over...

Black Bean Corn Salsa and chicken nuggets

      Holidays are so hectic. Have lots of good food stories to share about the holiday weekend, but have been having technical difficulties that are delaying the posts. Highlights were some Asian aduki bean burgers and a blackberry spinach and walnut salad that I made. Also had some fabulous fish tacos. Will rectify these technical glitches as soon as possible.
Black Bean Corn Salsa
      This is my favorite kind of salsa, but I've never made it before. Only bought it in a jar. So I was very excited when Meatless Monday offered this recipe for making it at home. I love that there is a little bit of protein in it, as I am always looking for ways to up the protein in my kid's diet.
     Also saw the following come across my desk yesterday. Not a bad article to share with tweens and teens who are starting to make their own decisions about what goes into their mouth and what doesn't. There is a very common fallacy that chicken nuggets are a healthy food choice for kids. I certainly let my kids eat them regularly when they were little. The truth is prepared thoughtfully at home they may be, but what we get when we are ordering them out is seriously suspect. I am really glad my daughter wont touch these anymore.
http://www.dailymail.co.uk/news/worldnews/article-1291526/U-S-Chicken-McNuggets-contain-Silly-Putty-chemical-calories-fat-Britain.html

French Fries; A Bad Habit We Can Improve

    "If you keep eating those you are going to turn into a French fry!" It's a fact - kids love French fries. (Sadly, they may have started this habit as teething toddlers.) I remember the actual physical craving I felt for them when I was a teenager. Now I am the mother of two teenagers. I don't buy them fast food very often, but have always felt that it is better not to altogether ban anything. Occasional treats are okay. Yesterday, I pulled through McD's drive thru to get Grace, who was hungry, a large order of fries and a yogurt parfait. It never occurred to me that in so doing I was giving her food which violates her commitment to vegetarianism. Today I learned that their fries are not vegetarian. They have always been cooked with a bit of beef flavoring. How could this not be common knowledge?! I am rather outraged. The following is a quote that seems to be the consensus from the vegetarian community. I did check the McDonald's official web site, but found their nutritional information to be much less than forthcoming. Surprise, surprise.
     "McDonald's fries are not vegetarian. They add beef powder to the fries, in the factory, before it is shipped to the restaurants. They then fry their fries in vegetable oil, once it gets to the locations. A lot of companies secretly add animal products to their foods, by listing the animal products as "enzymes", "mono-and diglycerides" or "natural flavors." McDonald's lists natural flavors, instead of writing beef powder, because they don't want to hurt their image or lose customers that would get freaked out, if they knew that even their potatoes have animal products in them. McDonald's was sued in 2002 for lying to vegetarians and Hindus about their use of beef products in their fries and hash browns. You're better off going to Burger King. They have vegetarian fries that are cooked in separate oil from their meat, and they have a BK Veggie burger value meal. They also have vegan Dutch apple pie slices."
     So I offer up this alternative from our friends at Meatless Monday which we are going to try at home;
Baked Zucchini Fries. They look really yummy, and so does the superfood dip.

Sunday Shrimp on the Barbie and Rhubarb Bread

      We weren't really celebrating Father's Day here yesterday, it was just me and two kids, but I did prepare a slightly special dinner on the deck. I marinated a good pound of jumbo shrimp in a marinade I whisked up on the fly. A mixture of lime, lemon, and orange juice with some garlic, olive oil, and low sodium soy sauce, and lot of parsley and cilantro. I left that chilling in the fridge along with a baby red potato salad blended with a dressing of half mayo and half Greek yogurt and lots of my fresh chives, and I left the half husked corn on the cob to soak in cold water, while I worked out in the yard all afternoon. After lighting the grill (you may have read in a previous post that I will only cook over charcoal or wood outside) the corn on the cob and shrimp veggie kebabs grilled up quickly and deliciously. It all went down very nicely with an ice cold lemonade. Toasted marshmallows were offered for dessert before the coals died out.

     And here is a recipe I scored from Meatless Monday today that I really want to try because I still have some rhubarb in the garden that I need to harvest and I have never made a bread with rhubarb before. I have a couple of social engagements this weekend and I am going to need something to bring, so I would like to try this. http://www.meatlessmonday.com/rhubarb-nutmeg-bread/?utm_source=Meatless+Monday&utm_campaign=8428d3dd63-Eater%27s_Digest_Monday_06_21_2010&utm_medium=email

Mint Chocolate Cupcakes

     I wish I had found this recipe last week when I needed to make 3 dozen cupcakes for my daughter's 8th grade dance, but I just discovered it today when it was published by Meatless Mondays. I really like the use of applesauce to make these treats healthier. Mint Chocolate Cupcakes

Holiday Meals

      Happy Memorial Day. Hope it was celebrated with healthy and happy meals all around. At our house, we have a tradition of having a Clam Bake in a Pot, often cooked over an open fire out back. This was the first year that I omitted the kielbasa. We didn't miss it. Here is a photo of our pot just before we dug into it a few hours ago.

     As with many of my recipes I really don't feel there is one correct way to prepare a clam bake. If you have good fresh ingredients and pay close attention to cooking time you will end up with something very tasty. This pot was just for me and the two teens, but I do include enough here to make a chowder with the leftovers (which you'll hear about in a couple of days).

     So to start - in your large stock pot saute some garlic and chopped onion in butter and olive oil until soft. Then add six new potatoes which have been washed and chopped in half and enough water to cover. Boil til almost done. Then add fresh chopped herbs, I used parsley and chives with pepper, sea salt, and gomasio, then layer in 3 ears corn cobs halved, a large white onion quartered, 3 pieces kelp, 2 lbs. mussels, 2 lbs. steamers, and whole lobster. Pour one cup white wine (beer or stock work too) and another cup or two of water. Squeeze the juice of one lemon over all and toss the rinds in. Cover and keep on a strong simmer until all foods have been fully steam cooked. I serve straight out of the pot at the outdoor table with fresh rolls and melted butter mixed with fresh herbs from the garden. And of course a glass of good wine for me.
    Here is my pick of the week from Meatless Mondays, which I think would also make a great holiday meal. Artichoke Spinach Strata

Picnics and Parties

      Well, that season is here - the season of picnics, parties and cookouts. Food temptations all over the place and usually served in social settings where celebration is expected. I find this hard. Fun, but hard. It must be much harder for kids. Last weekend I was at an evening outdoor party where duck was served (I crazy love duck) and lamb and goat sausage, in addition to the usual dishes. Then there are the potato chips that I have a lot of trouble saying no to, high fat salads that are doused in things I wouldn't cook with at home, and lots of sweet desserts, which I don't have so much trouble saying no to.
     I have given considerable thought to what I bring to the party, and want to share two ideas that work well for our family. I fall back on these two recipes often throughout the summer. With both dishes I have actually spent years tweaking the recipe so that it still tastes like a special summertime treat, but with both I have made several healthy modifications so that I can feel good about eating it myself as well as feeding it to my kids.
       The first is one of my specialties;

Yankee Baked Beans

     I use small white beans and do soak them overnight or simmer awhile. This version qualifies as a super food in my book because in addition to being vegetarian I have replaced molasses with honey. I got lots of compliments on the last batch.
     Drain beans, reserving liquid in case needed later, and put in bean pot. Saute a chopped white onion in a small amount of butter and olive oil. Sprinkle with garlic powder. Add chopped fresh herbs, and a rib of celery. Slowly stir in a bit of tomato paste, a half cup ketchup, a half cup barbecue sauce, and a half cup honey, salt and pepper. When blended add a bottle of beer. I sprinkled in a generous shake of seaweed gomasio and vegetarian b'con bits too. Pour into pot and mix gently. Cover pot and bake at 250 for 6 or 7 hours.

Better Potato Salad

       I promise that this still tastes like your Mama's not so very good for you potato salad, but a small scoop of this has lots to offer your body. Boil  six medium potatoes and 4 small eggs til cooked. Let cool. In a large bowl pour 1/3 cup pickle juice, add chopped potatoes and eggs. Season with fresh chopped chives and parsley. Season with salt, pepper, seaweed gomasio, celery seed, tumeric, mustard, garlic powder, and paprika. Slowly fold in one chopped pickle, one chopped rib of celery, and some chopped onion, with just enough mayo made from olive oil to combine. Add it slowly so that you don't overdo. Taste and adjust seasonings as needed.

     And here is an idea for a really original  green salad from this weeks offerings at Meatless Mondays. It's one that I think young children would enjoy making and eating.

      http://www.meatlessmonday.com/recipe_spinach_blackberry_pistachio.html

     These three recipes should get you (and me) through the long cookout season with dishes that everyone at the party can, and should, enjoy. Enjoy!

Strawberry Banana Pancakes and Fiesta Nachos

Strawberry Banana Pancakes
     There is a yummy, super healthy, kid friendly breakfast recipe from the Meatless Monday offerings this week.
     And here is one I just offered up, for younger chidren you can call them Fiesta Nachos because they are so colorful. A great game day treat for grown-ups too.

 For the bottom layer I like to use both blue and white corn tortilla chips. The next layer was a couple of scoops of vegetarian chili, and some salsa. Next is my homemeade guacamole which I keep a superfood by using no oil, just fresh avocado mashed with chopped tomato, onion, lime juice and cilantro. Then comes a moderate amount of greek yogurt (you can mix with some sour cream if you can't deal with that) and shredded jack cheese spread over the top. I sprinkled some choppped green pepper on too, topped with another handful of chopped cilantro. You should think of nachos like pizza though, there is no one right way to do it. Just focus on going heavy on the good for you stuff, and going lightly on the higher fat ingredients. Warm these up in the oven for just a few minutes, and serve with plenty of napkins. Most teenagers go wild for a tray of these, and you can feel pretty good about serving them.

Next up, rhubarb recipes, I have a bountiful crop up in the backyard, where I've been hard at work lately spreading fresh loam in all of the raised beds.

Pasta dishes and Lentil Balls

     Have had a few great meals since my last post. Back in December when I first announced to my friends that we were going on a pescetarian diet, one of my best girlfriends said "Don't resort to a pasta diet." I assured her I wouldn't do that. But this week I may have overindulged in pasta. A few days ago; truffled lobster macaroni and cheese, served to me with a side salad at a new retro diner near my house. Delightfully decadent.

I had half of it for lunch the next day, and even the half portions seemed so rich I felt the need to waddle to the gym. A few days later I bought some fresh local shrimp and was craving the garlicky goodness of scampi even though it is not a dish that my children appreciate. I whipped this up, shrimp scampi with spring herbs, and served it over fresh (not boxed) linguine, with just a bit of freshly shaved Parmesan cheese. As my kids didn't devour this dish I also had two meals from it. And back to the gym I went.

In a desperate attempt to redeem myself as a healthy food blogger I am going to whip up this super-food recipe shared by Meatless Monday yesterday. Lentil Balls with Raita. Now if you'll excuse me I've got to get back to the gym.

Seasonal Eats Are Best

      I love cooking seasonal dishes. It's the very best way of using fresh local ingredients, and enjoying them when they are at their best, resulting in the best tasting food, but also the most nutritious. So much is lost in transit and storage, in addition to the price the planet pays. Here is a wonderful spring supper recipe from our friends at Meatless Monday. Miso Morel Pasta with Peas I've got to wait awhile before I can get some good fresh peas living up here in the north. If you try it first let me know what you think.
     Speaking of seasonal eats, I did enjoy my first lobster roll of the season this weekend, while eating on the decks (what we call outdoor dining with a harbor view in my town). Breezy but nice. Had a cup of chowder on the side to keep me warm. My daughter had her favorite fried clams with french fries and was happy, well relatively.
     Over the last week I made eggplant parmigiana subs for the family. Those did not go over well. Not sure why, they were fresh and tasty. I prepare them with an egg and panko crumb coating, and then pan fry in olive oil with seasoning and herbs. Then bake a bit with marinara sauce and mozzarella cheese.

      And my first dinner on the grill for the year did go over well. I would have expected this one to be unpopular with the kids, but it was well received. They can be awfully unpredictable. It was a lazy evening plan actually. I bought a quantity of swordfish kebabs at a very reasonable price and marinated them in hot plum chipolte grilling and glazing sauce. The ingredients of the sauce are; pureed plums, sugar, chipolte peppers, lime juice, and apple cider vinegar. I didn't make it myself, but heartily recommend it. The fish was outstanding. I served it with grilled potato slices with my first fresh herbs, and grilled portabello mushroom slices marinated in an herb infused and salty oil that also came out great. I'm hesitant to say what I really thought which is that the 'shrooms had a steaky taste that was quite satisfying. Here is a photo of that dinner in progress;

Note that veggies should always be the most abundant part of the meal.

Meatless Monday / Cooking Kids

      Really want to help promote this brand new initiative by our friends at Meatless Mondays, so many resources in one spot for the whole family. http://www.healthymonday.org/the-kids-cook-monday/
     Last night I took my daughter, Grace, out to an Indian restaurant for dinner. I wanted to teach her about the long standing tradition of vegetarianism in India that has resulted in so many wonderful dishes that are now loved all over the world. She was obnoxiously uninterested. To the point where she refused to try the mango ice cream for dessert just so she could make a point. The heady aroma of ethnic spices seemed to give her a lot of trouble. I ordered a variety of things urging her to try each; naan, spinach paneer, basmati rice, and tandoori shrimp, and a cup of chai tea. It was all so tasty and lovingly prepared. I enjoyed it immensely last night at dinner, and some leftovers for lunch today. She didn't really like anything. We both noticed there were a lot of families there. I noticed most of the children were quite content.
    Here is a link to a cooking demonstration of authentic palak paneer with a recipe;

Walnutty

     You have got to love them. You just must! They are an offical super food, offering life enhancing nutrition. And they are delicious. In the raw. Roasted. Toasted. For breakfast in your yogurt. For lunch in your salad. For dinner in your pasta. For dessert in your brownie.
     Here is a shot of a scrumptious salad I had this weekend, that was made so by the addition of candied walnuts.

      Yes, I said for dinner in your pasta. Check out this interesting vegan recipe from Meatless Mondays;
http://www.meatlessmonday.com/carrot-walnut-tagliatelle/?utm_source=Meatless+Monday&utm_campaign=4574305fa1-Eater%27s_Digest_Monday_04_12_2010&utm_medium=email We are going to be checking it out at our house as soon as I pick up some carrot juice.
     Seriously, everyone, not just vegetarians, should be making an effort to work walnuts into their daily diet. The key is (as always) moderation. I have read that when you have more than 9 nuts per day, you forfiet the benefits by overdoing it, and it becomes a high fat habit that isn't so good for you. I have found that to be an easy rule to remember and to work with. The facts are walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium and antioxidants such as Vitamin E. Nuts in general are also high in plant sterols and omega 3 fatty acids. Walnuts, in particular, have significantly higher amounts of omega 3 fatty acids as compared to other nuts. In 2004, the FDA endorsed the health benefits of walnuts by approving the heart health claim. There should always be a bag in the fridge. I've got plenty, but need to go pick up some carrot juice now.

Feedback on my Easter Feed and Tofu Tacos

     Easter was exhausting, and I am still recovering. In additon to all of that cooking and cleaning several hours of yardwork have worn me out, but it was so wonderful to be outside and regrouping from our strange monsoon season. The roof has been repaired and we are in recovery mode around here in every way. There were an awful lot of leftovers which I am afraid are going to go to waste. I can't deal with wasting food and go to considerable lengths to avoid it. The kids did not love the meal, and I noticed a very clear pattern that the biggest aversion to the dishes served were with the youngest diner (who had probably consumed more candy than anyone else) and decreased with each person as we went up the age scale. Our ages were 13, 17, 18, 33, 47, and 87. The three of us on this side of the hill enjoyed all of the dishes. My daughter, the youngest, snubbed even the crab rangoon, which were prepared especially for her, because they were not deep fried. I hope the fact that the three older of us also got to enjoy wine with our meal was not a factor! The kids especially had a problem with the nut loaf which tasted really good. When asked to explain their non-interest in it they couldn't say much besides the name was a turn off to them, and they still didn't have a better idea about what to eat instead. Some guests said it needed more kick to it, and it may have needed the brewer's yeast which I left out because I didn't have any, and just added a bit of beer instead. Personally I was disappointed in the vegetable dish with manchego almond sauce. It was ok, but didn't live up to my expectations.We're sorry we got so caught up in the holiday that we forgot to take pictures.
     From Meatless Monday's this week I have chosen the following recipe to try with the kids, and will blog about when we do. http://www.meatlessmonday.com/korean-bbq-tofu-tacos/?utm_source=Meatless+Monday&utm_campaign=176686e93f-Eater%27s_Digest_Monday_04_05_2010&utm_medium=email
      Also please take just a couple of minutes to check out the following which has more insight about school lunch;
http://www.grist.org/article/2010-04-04-underground-school-lunch-blogger-hits-good-morning-america/

Special Meals and Manifestos

     Well, things haven't really quieted down around here. It's still raining in and out of the house, and the relentless rain is wrecking havoc throughout the region. But we're still eating. This is the recipe of the week I have chosen from Meatless Mondays; http://www.meatlessmonday.com/baked-vegetable-wontons/?utm_source=Meatless+Monday&utm_campaign=95e84e1cdc-Eater%27s_Digest_Monday_03_29_2010&utm_medium=email  It is another one that I intend to teach my daughter to cook, along with another of her favorites, crab rangoon, which I will teach her a baked version of also. I think that will make a great teenager meal, but will post the results when the tests are complete.
     Here are some shots of the last special date dinner I made. A spinach and egg salad, and an herbed lobster chowder with fresh bread and a good bottle of wine. At least I thought it was special. The expense and work involved certainly necessitate saving the menu for special times, but it does taste divine.

     Here too, is a quick video I would like to share about a book that is certainly worth our attention.Organic Manifesto by Maria Rodale, a third generation organic grower. Would love to hear from anybody who has already read it.     

http://www.amazon.com/gp/mpd/permalink/m2RGSUN8PUL4SP
     Have also been struggling with my Easter menu this year as this will be the first time I haven't served a hunk of meat at my holiday table. The kids aren't being of much assistance, so if anybody has an idea to share I'm all ears.

The Sky is Falling

     Well, this isn't much of a foodie week for us. I'm on the last leg of a spring cleansing juice fast (I'm so hungry!)  And we've been having a bit of rain here in the northeast. This morning when I went downstairs (for my unsweetened coffee, blah!) my son showed me that the kitchen ceiling was leaking. Again. It's a brand new ceiling, just redone 6 months ago after the damn ice dam damage of the previous winter. Looks like the leak in the roof is still active. After awhile I was starting to appreciate the peaceful sound of the rain water dripping into my good cephalon stock pot, when suddenly, soddenly, the plaster started coming down in chunks. Depressing, and messy. So not a lot of cooking has been going on around here lately. It was supposed to be a special week of tofu experiments for us. I want to teach my daughter to cook one of her favorite vegetarian dishes, miso soup, so she can whip it up whenever she wants to. And I am really looking forward to trying this dish from Meatless Mondays; a cabbage salad with nuts and fried tofu. I'm really, really looking forward to it. Did I mention that I'm a little hungry? Will write more soon. If you get a chance to cook this before I do please write, and describe it to me, in great detail, maybe with some photos...
      http://www.meatlessmonday.com/peanut-salad-with-fried-tofu/

Pumpkin Mac and Cheese and Quincy Market Place

     Baked Pumpkin Mac and Cheese This is the recipe that I chose from the offerings at Meatless Monday this week. It caught my attention because macaroni and cheese seems to be my daughter's favorite vegetarian meal, but I have some concern about the saturated fat in most versions. She frowns on all of the different ways I try to sneak vegetables in there, which because of the green color of my usual choices, are perfectly obvious. So I was intrigued with the addition of pumpkin. Since it is a super food it will do much to alleviate my guilt about serving (and eating!) mac and cheese. But I dont think we're quite ready for the full-on vegan version of this dish, and I am thinking about compromising with this one and the one blogged about by Fuji Mama. Of course, I'll report back to you how it all turns out.
     A few days ago I went to the wonderful Quincy Market in Boston. A cook could go nuts there! She could go bananas! Or avacadoes! Mangoes! Greens! Fish! You name it. Most of this stuff is fresh, but fresh off the boat, not the lovely local green-goodness of my hometown farmer's market, but the offerings are amazing, and the prices were unbeatable. I took a few photos for those of you who have never been to Boston. This is where local home cooks and famous chefs go to get their goodies.

Japanoodles with Greens and Fiesta Chili with Cornbread Topping

     Japanoodles with Greens  I bet my kids will go for this meal based just on the name alone. But seriously, it does sound both good and easy and I'm going to try it this week. Don't have rice noodles on hand. This is the second time I have chosen a recipe featured by The Plant Based Dietician, Julieanna Hever. I clearly like the way she cooks. I was especially excited to see that this one calls for seaweed gomasio which is one of my go-to condiments that I use in cooking constantly, in place of salt in most cases. The recipe is from the offerings at Meatless Mondays this week. Check out their site for more great ideas.

     Here is the recipe for the Vegetarian Chili I made last week that the carnivore men were raving about. It was quite tasty and I have a feeling that the chopped portabello mushrooms give vegetarian meals a beefy feel that meatlovers enjoy. I started this one from Nigella Lawson's recipe but changed it in quite a few ways. One was a change from red to white lentils which worked out just fine. A couple of things that I added were simply because I had them on hand and needed to use them up. Don't be afraid to play around with the recipe.

Fiesta Chili With Cornbread Topping


2 T olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 large red peppper, chopped
1 large green pepper, chopped
1.5 C lentils
3 C tomato puree
1/2 C tomato paste
1 bottle beer
1 can red kidney beans
1/2 can black beans
1/2 C pumpkin puree
1/2 jar corn salsa
1 large port. mushroom, chopped
1 handful chopped fresh cilantro and parsley
1 t. coriander
1 t. cumin
2 t. chili flakes
1/4 t. pepper

     Saute onion and garlic in olive oil til soft then begin adding other ingredients, stirring each in gently. This lively blend of colors inspired the name of the dish. Simmer awhile while preparing your favorite cornbread recipe. (I used 2 boxes of Jiffy mix). Spread batter over top of chili in casserole dish. Sprinkle with shredded mexican cheese if desired. Bake til cornbread is golden. Serve with more fesh cilantro, guac and sour cream or yogurt.

Veg-Tex-Mex

     As I have mentioned before, in addition to the daily responsibility of feeding my two teens I frequently cook for Joe, a committed carnivore who visits us often, and tonite I'm also having his college-student son over for dinner. Junior was also less than enthusiastic about out change in diet. The two of them, with my own 6 foot 4 inch son, make for some serious eaters, so I've been putting a lot of thought into what I'm going to prepare tonight. This re-post from Meatless Mondays inspired me to go with a Tex-Mex theme that I know they all like. http://www.meatlessmonday.com/fiesta-fantastica-wrap/?utm_source=Meatless+Monday&utm_campaign=31a5fad8d2-Eater%27s_Digest_Monday_03_01_2010&utm_medium=email

       In a further effort to draw Joe over to the light side I want to serve this Chili Rellano casserole (recipe follows), probably with tortilla chips, as the appetizer. I chose this because I know Chili Rellanos is one of his favorite dishes, and it is almost always vegetarian, so it wont feel altered to him. Well, at least I'm hoping it wont. I have never prepared it for him, he gets it when we go out for Mexican and he reminisces about when he lived in California. I have avoided it because in the traditional recipe the chilies are dipped in oil and fried, and I avoid frying whenever possible. I'm trying to  eat as healthy as possible, and that didn't seem to fit the bill. This is what the real deal looks like.

You can see for yourself that this is not a very healthy way to prepare a vegetable. But I found this casserole version, that while still rather high in fat with all of that cheese, seemed a worthwhile compromise. I'm going to give these a try and will post photos and reactions. Feel free to send me any advice you have in the meantime.

Chili Rellano Casserole

Ingredients
•4 eggs
•1 1/2 cups milk
•2 Tbsp all purpose flour
•1/2 tsp pepper
•1/4 tsp salt
•12 fresh or 3 7- oz cans whole green chilies, split open
•4 cups shredded cheddar cheese (about 1 pound)
•4 cups shredded Monterey Jack cheese (about 1 pound)
•1 cup cilantro
•3 tomatoes, diced (canned or fresh)
Directions
1.Lightly grease a 9 x 13 glass baking dish.
2.Beat the first 5 ingredients in a medium bowl to blend.
3.Arrange chilies from one can in the bottom of the baking dish, completely covering the bottom.
4.Sprinkle with 1/3 of the cheese mixture.
5.Repeat layering twice.
6.Pour egg mixture over the cheese and let stand 30 minutes.
(Can be prepared 1 day ahead-covered and refrigerated)
7.Preheat oven to 350 degrees.
8.Bake until casserole is slightly puffy in the center and golden brown on the edges (about 45 min).
9.Garnish, let cool for 20 min and serve.

Eggs Pipérade and more on champions

     I am sharing a recipe that our friends at Meatless Mondays featured today. Eggs Pipérade This is something different than what we usually do with eggs at our house, so I wanted to give it a try. We now have at least one egg based meal per week since we've changed to the pescetarian diet. And I need to expand my egg repertoire accordingly. This one, which doesn't include cheese, will be a good choice for us. I also want to make a case for eggs. You do not need to worry about the cholesterol in eggs if you have eliminated beef and pork from your diet. They are an excellent protien source, and a pretty darn healthy food, especially if you avoid using a lot of butter in preparing them. Give it a try!
     Also, an update about the champion athlete diets. I did do some investigating, looked into the diets of the one still active athlete on the slide show, a football player, as well as Lance Armstrong's, and am absolutely thrilled to report what I found out. Both are pescetarian! They supplement with lots of fish and eggs. Their aim is optimal physical fitness and wellness, which they feel can't be achieved when eating meat. I'm really glad I looked into that!

Changing the world with your fork

Forget about buying a prius, you can do more good with your fork...
http://www.youtube.com/watch?v=0RimlFs5aWM
Have you considered Meatless Mondays? It is a wonderful family project (it's how we got started) and it really does make a difference. This weekend though make sure there are some veggie options on game day. Nachos with corn and bean salsa are always a hit. It will be a good time to talk about ideas for meatless meal ideas for the next day...