Coach Nicole's Vegetarian Lentil Loaf

Minutes to Prepare: 30

Minutes to Cook: 60

Minutes to Prepare: 30

Minutes to Cook: 60

Number of Servings: 10

Ingredients

1.5 cups dried lentils, rinsed
2 yellow onions
2 Tbsp olive or canola oil
3 cups brown rice (cooked)
1 (6-ounce) can of tomato paste
1 tsp marjoram
1 tsp sage
1 tsp garlic powder
1/2 cup cherry tomatoes, quartered
3/4 cup tomato sauce (or pasta sauce)

Directions

(Use brown or green lentils in this recipe. The red/orange ones will get too mushy, and Beluga or French lentils will not soften enough).
Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.

Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.

In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well.

Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.

Will keep (covered) in the refrigerator for 7-10 days.

Fonte e imagem: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=759

Easy Steamed Fish Packets

"Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 4

Ingredients

2 leeks, thinly sliced

2 red or yellow bell peppers, cored,

seeded, and thinly sliced

1 cup thinly sliced button mushrooms

1 tbsp chopped fresh parsley, or 1 tsp

dried

1 tsp chopped fresh thyme

1 pound sole fillets (or another whitefleshed

fish), cut into 4-ounce

portions

2 lemons, zested and cut in half

Directions

The protein stays moist without any added fat, and the herbs and fish lend flavor to the vegetables. Be sure to slice your vegetables thinly to ensure even cooking. We used peppers, mushrooms, and leeks here; but you can choose your favorite vegetables. Thinly sliced peppers, asparagus, carrots, celery, onions, zucchini, and green beans are all good choices. Switch up the herbs and spices, too: garlic, basil, or oregano will all work well.
The best thing about this recipe: because everything is cooked in the parchment, cleanup is a breeze!
--
1. Preheat the oven to 450° F. In a small bowl, mix together the leeks, bell pepper, and mushrooms. In another small bowl, mix together the parsley and thyme.
2. Fold four sheets of 15" x 15" parchment paper in half. Coat one half with nonstick cooking spray and place on a baking sheet, uncoated side down (if you have a griddle that fits across two burners, you can use that in place of the baking sheet). In the center of the sprayed side of each piece of parchment, place 1 fish fillet, one-quarter of the vegetables, lemon zest, and herbs. Juice 1 lemon half over each mixture. Fold over the left side of the parchment. Crimp the edges to form a packet.
3. Place the baking sheet across two burners on the stovetop and set to moderate heat. Once the liquid inside each packet starts to bubble, transfer the pan to the oven. Bake for 8 to 10 minutes, depending on the thickness of the fish. A general rule of thumb is 10 minutes per inch of thickness".

Fonte e imagem: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=695378

Savory Greek Beans (Fasolia Gigantes)

"Minutes to Prepare: 10

Minutes to Cook: 120

Number of Servings: 12

Ingredients

2 cups dried white beans (Great Northern or cannellini), rinsed

8 cups water

4 Tablespoons olive oil

2 medium carrots, diced, about 1 cup

1 medium onion, diced, about 1/2 cup

3 cloves garlic, minced

1 6-ounce can tomato paste

1 teaspoon dried thyme or 2 teaspoons fresh

1 teaspoon dried oregano or 2 teaspoons fresh

salt and pepper to taste

Tips

I used to buy these in a jar from Trader Joe's, but now I make my own. They're delicious cold over a salad or on toast, and we sometimes serve them as a pasta sauce (add a can of pureed tomatoes if you prefer a thinner sauce).

Directions

NOTE: To save time, use 2 cans of beans, drained and rinsed, and skip the next step.
You can also soak dried beans overnight to cut the cooking time.
Place the rinsed beans in a large stock pot and cover with water, about 8 cups. Boil for an hour. Beans will still be slightly firm.
After 45 minutes, heat a large sauce pan over medium-high heat. Once hot, add the olive oil, then when the oil is hot, add the onions. Cook for five minutes, stirring often, then add the carrots. Cook another five minutes, then add the garlic. After two minutes, add the tomato paste and stir well. Cook five minutes. Add the dried spices (if using fresh, add them at the end).
Drain and rinse your beans. Add them to the sauce pan and cover with water by 1 inch. Cook for 30 minutes, or until beans are tender and most of the water has been absorbed. Add fresh herbs (if using), salt and pepper.

Makes 12 half-cup servings. Serve warm or cold".

Fonte e imagem: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1304398

39 Meat-Free Recipes for World Vegetarian Day

"By: Stepfanie Romine

Fonte e imagem: http://www.dailyspark.com/blog.asp?post=39_meatfree_recipes_for_world_vegetarian_day

Massa com amendoins e sementes de sésamo

Ingredientes

2 chávenas de esparguete integral cozido.
1 colher de sopa de óleo de sésamo
3 colheres de sopa de manteiga de amendoim
1 colher de sopa de gengibre picado finamente
piri-piri moído a gosto (aproximadamente 1 colher de café)
3 colheres de sopa de água quente
1 dente de alho picado
2 colheres de sopa de molho de soja
1 colher de sopa de vinagre de vinho tinto
1 colher de sopa de sementes de sésamo tostadas.

Instruções

1. Cozer o esparguete de acordo com as instruções da embalagem.
2. Combine todos os outros ingredientes e misture, até a manteiga de amendoim estar dissolvida.
3. Adicione o molho à massa cozida, misture bem.
4. Polvilhe com sementes de sésamo tostadas.
5. Decore com folhas de manjericão e amendoim.

Serve quatro pessoas.

Fonte: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=112

Festival Todos 2012 - ENCONTROS GASTRONÓMICOS

As Ementas do Festival Todos 2012
(Estes Encontros Gastronómicos necessitam de inscrição através do mail festival.todos@gmail.com)

Cozinha Goesa na Mercearia com Ana Fernandes
22 de Setembro, das 13h às 15h
Ementa: Caril de Gambas; Xacuti; Sarapatel

Nepal
23 de Setembro, das 20h às 21h30
Ementa: Onion Baji; Nepali Roti com vários molhos; Caril de Camarão; Caril de Frango.

Cabo Verde – Tambarina com Domingos Brito
22 de Setembro, das 20h às 21h30
Ementa: Cachupa

O Gosto de Timor com Dina
22 e/ou 23 de Setembro, das 12h às 15h
Ementa: Budu; Paokukus; Wan Tan; Espetadas com molho de Sassate; Katupa

China na Ponta da Língua com Sr. Huang
22 e/ou 23 de Setembro, das 13h às 15h
Ementa: Zhong Zi; Arroz Salteado; Massa Chinesa Salteada

Bélgica - Esta Vida é um Petisco com Nele Suportail
22 de Setembro, das 12h às 14h; 23 de Setembro 11h às 13h30; 15h às 16h30
Ementa: Mexilhão; Tarte Tatin

Bélgica – Esta Vida é um Petisco com Ana Coelho
23 de Setembro, das 11h às 13h30 e 15h às 16h30
Ementa: Bochechas de Porco com Puré de Grão de Bico; Puré de Azeitona com Tostas; Arroz Doce.

Guiné Bissau
22 de Setembro, das 13h às 15h
Caldo de Chabéu

Alentejo - Os Sabores do Monte Onde Estão? - com Patrícia Jorge
22 de Setembro às 13h; 13h45; 14h30; e 23 de Setembro 13h; 13h45; 14h30;
Ementa: Cabeça de Xara do Cano; Queijo de Cabra de Trigaches; Pão de Alcácer do Sal; Xarope de Groselha

São Tomé e Príncipe
22 de Setembro das 20h às 21h30
Ementa: Calulú de Peixe, Angú de Banana

Conversa à Francesa com Béatrice Dupasquier
22 de Setembro, das 15h às 16h30
Pastelaria Fina

Power Up Your Summer Salads

By Mehmet C. Oz, MD, and Michael F. Roizen, MD

"Last time you had a salad for your main meal, did you leave the table hungrier than a wolf in a cabbage patch? Sure, a big bowl of greens is good for you, but you'll be raiding the refrigerator an hour later if it doesn't have more going for it than that. Yet if it does, a salad can be seriously satisfying, even for you carnivores out there.

Sure, salads keep you looking good in your Speedo or tankini and give your brain and body a big-time nutrition bump: You're significantly more likely to get your fill of vitamins if you're a salad hound, according to a joint UCLA/Louisiana State University study (we don't have a clue how those two got together). What's more, feasting on veggies (plus some lean protein) helps you fend off cancer, osteoporosis, stroke, and ordinary aging.

Before you start loading up the crisper, keep in mind that the best salads are real meals: lean protein, complex carbs, and healthy fats. The worst? They're usually restaurant salads masquerading as health food but actually oozing fat and calories. Take a Chili's Southwestern Cobb Salad: Without dressing, it has 650 calories and 32 grams of fat. With dressing? A Speedo-busting, heart-stopping 970 calories and 60 grams of fat.

For the best salads -- the kind that make your taste buds zing, your belly smile, and your cells young -- toss these ingredients into your bowl:

Big and little greens: We probably don't have to tell you that richly colored greens (baby spinach, arugula, romaine, watercress, radicchio) are the foundation of a great salad. They're packed with nutrients that inhibit cancer and help bones stay strong. But don't stop there. For a clean, bright flavor -- and a serious phytochemical boost -- add some fresh herbs. Go for mini powerhouses like mint (filled with cancer-busting monoterpenes), basil (packed with inflammation-fighting volatile oils), or cilantro (it goes after bad cholesterol).

Learn how fruits and veggies help prevent osteoporosis.

Powerful proteins: Protein keeps your stomach busy for a long time. It responds by telling your brain that you're full. Smart diet move. Instead of sodium-socked deli meats or full-fat cheese, aim for lean fixins like 3 ounces (about the size of a tin of Altoids) of canned salmon, skinless chicken or turkey breast, chopped egg whites, low-fat cheese, or cubed tofu. A quarter cup of walnuts or a half cup of lentils, chickpeas, or beans will also kick up your protein count.
Major flavor boosters: We've got no beef with the old salad standbys, like carrots, tomatoes, and cucumbers. But to really punch up the flavor, toss in asparagus, corn, black beans, zucchini, portobello mushrooms, red and purple peppers, or baked sweet potatoes. Even better, lightly roast the veggies in a little olive oil first. The deep smoky flavor is to drool for.
Complex carbs that aren't oil-soaked croutons: Anytime you're cooking up some brown rice, barley, or whole-wheat couscous or pasta, make extra and save it for your salads. Ditto for quinoa (it's like fluffy rice but high in both protein and fiber) or chia (a grain that's a good source of healthy omega-3s). Crave crunchy croutons? Toast and cube some rye bread.
Dressings that aren't fat phobic: Your salad needs some heart-friendly omega-3 (or omega-9) fats to help your body soak up fat-soluble vitamins like A, D, and K, and it needs disease-fighting carotenoids such as lycopene and beta carotene. Enter real dressings. It's hard to beat balsamic vinegar and a little olive or walnut oil. Swirl in some mustard, ginger, or herbs; if the seasonings are likely to overwhelm the olive or walnut oil, switch to canola oil -- it's less expensive. If you prefer store-bought, check labels to avoid inflammation-encouragers (most other oils, added sugars). Your goal: a dressing that's thin and slippery enough to coat your salad easily. Drizzle on about half as much as you think you need (roughly 2 tablespoons for a meal-sized salad; add extra balsamic if needed). Then, toss like crazy to coat every last lettuce bit. Dig in.

More ways to superpower your salad"

Fonte: http://www.realage.com/food/power-up-your-summer-salads?eid=1010665471&memberid=24539180

Fotografia e receita de Salada de Couscous: http://www.bbcgoodfood.com/recipes/11690/10minute-couscous-salad