Final Project

In one of the classes, Food Science, we had to turn an unhealthy recipe, turn it healthy in every possible way, and have friends like the healthy one better than the original fatty recipe.

AND I DID IT! I took this cheese smothered burrito and made it into this:

"SMOTHERED IN VEGGIE BURRITOS"

1 can black beans
1 can pinto beans
1/2 red onion
1-2 large cucumbers
1 pint cherry tomatoes
3-4 Tbsp Fresh Cilantro
Juice from 1 large lime

1 small Jalapeno
2 tsp Garlic
1 cup low fat cottage cheese
1 tsp fresh thyme

100% Whole Wheat Tortillas
Low fat feta cheese *** optional

Drain, rinse off, and place beans in medium mixing bowl. Chop the onion, cilantro and slice the tomatoes in half, mix with the beans along with half of the lime's juice.

In small sauce pan sauté peppers, garlic and rest of lime juice over low/med heat until peppers are soft, and allow to cool a little. Place cheese and herbs in a food processor, or with a blender, add the cooked peppers and garlic and blend until very smooth, add more lime juice if needed.

Scoop out a cup or so of the bean mixture into a tortilla, sprinkle some feta on and drizzle sauce over, or roll into a burrito and drizzle sauce over.

Lite Coconut Curry Tofu Soup Recipe

You end up buying enough to make this soup twice, and once you've had it, you'll want it again by the end of the week.

• 1 small butternut squash ( or 1 cup canned pumpkin* )
• 1 tbl peanut oil*
• 1 cup minced onion
• 2 minced garlic cloves
• 2 inch piece of fresh ginger, quartered*
• Zest and juice from half a lime
• 1/2 tsp turmeric
• 1-2 tsp Thai red chili paste ( or 1/4 cup Thai chili sauce and a dash of red pepper flakes*)
• 3 Cups Veggie Stock *
• Pinch of Sea Salt
• 1/4 Cup chopped fresh Cilantro
• 3 Tbl chopped fresh Basil*
• 1/2 can of lite Coconut milk*
• 1/2 10oz box of extra firm tofu*

Cut the squash in half, scoop the seeds out, and roast in a 400 degree oven for about 15-20 mins, or till it's just possible to poke through with a fork. Let it cool, cut it into slivers and remove peel and cut into large bite sizes. (skip if using pumpkin)

Warm the oil in a wide soup pot. Add the onion, squash, garlic, ginger, lime zest, tofu, and turmeric. Cook over medium- high heat, stirring frequently till the tofu and squash are nicely browned on at least one side. Then add chili paste (or sauce).

If using paste, add 1/4 cup water to dilute it (skip if adding sauce), then add the stock and salt. Bring to a boil, then reduce and let simmer ( the longer the better)

Add the coconut milk, keep cooking the soup till it's throughly hot again. Add the cilantro, basil and lime juice ( If you plan to serve later, or refrigerate wait and add the herbs later).

Yields 2 heaping servings

* ( Adjustments I made from "I Can't Believe It's Not Tofu" recipe)

Lite Coconut Curry Tofu Soup

Recipe coming tomorrow...

My Favorite Simple Salad

• 2 Mangoes
  
• 1 Cucumber (peeled and seeds removed)
• 1/2 Red Onion
  
• 3 tsp Fresh Cilantro or Basil

• About half the juice from a Lime
• Red Wine Vinegar
• Pinch of Sugar
  

Dice the first four ingredients, and mix in the Lime Juice, Vinegar, and sugar in a med. bowl. Combine and refrigerate for at least 30 mins to marinate.

Scoop over mixed lettuce, and add optional feta cheese and walnuts. Yields 2 servings .