Thursday, October 23, 2008

Hormones do strange things to a girl...

As I mentioned in my previous post, I really haven't had any major pregnancy cravings. Sure one night all I wanted for dinner was KFC mashed potatoes, and I've developed a recent dependence on smoothies, but other than that I think I've been a pretty easy prego so far. Other than this little fact that befuddles Matt- I can't eat meat! The thought, the taste, everything just sends me right over the edge. For some reason I can eat bacon (preferably turkey) and fish, but that is it- no chicken, ground beef, steak, anything. I didn't realize how much chicken I ate until I couldn't eat it anymore. So in honor of my (likely temporary) vegetarian status, here are a few delicious meat-less recipes for you to try. The other upside of eating no meat is that you save a lot of money at the grocery store! That is unless you still have to buy it for your carniverous husband who doesn't deserve to suffer just because of your hormonal palate issues...

Black Bean Tostadas with Corn Relish
from Martha Stewart Everyday

Serves 4
2 limes
2 scallions
1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)

Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
Shred cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
For serving, top tostadas with corn relish, and, if desired, sour cream.

Cuban Beans and Rice Salad
from Cooking Light

1/2 cup diced peeled avocado
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked white rice
1 cup chopped, seeded plum tomato (about 3 tomatoes)
1/4 cup minced fresh parsley
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons minced fresh cilantro (optional)


Combine first 6 ingredients in a bowl, and toss gently. Add rice, next 3 ingredients (rice through beans), and cilantro, if desired; toss well. Serve chilled or at room temperature. Makes 6 cups.

Curried Couscous Salad with Dried Cranberries
from Cooking Light

1 1/2 cups uncooked couscous (about 1 [10-ounce] box)
1 cup dried cranberries (about 4 ounces)
1 cup frozen green peas, thawed (I don't like peas so I would probably replace with some simple chopped spinach)
1/2 teaspoon curry powder
2 cups boiling water
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh basil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

1/3 cup fresh lemon juice
1 tablespoon grated orange rind
2 tablespoons water
1 1/2 tablespoons olive oil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, crushed


To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.

To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.

1 comment:

Kristin said...

YUM! That cuban bean and rice salad looks AMAZING!

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