doing okay. My daughter and I went to IHOP, and I had a mushroom spinach hashbrown stack, no cheese, (but I did have the egg, over easy) It was okay. I also had some of my daughter's pancake. They were okay. It was a good reminder of why I hardly ever eat out: the food quality is NEVER worth the price. But I got a good idea for my own hashbrown stack, coming up very soon in my own kitchen: saute'd mushrooms, spinach, garlic, onion on a bed of crispy fat-free hashbrowns, with maybe some of that luscious creamy sauce...
ah. I was going to post that recipe...the dressing is THE BOMB! I want to put it on everything. I want to lick the spoon.I want to make a batch and eat it out of the food processor!
there was a picture on the blog, can't find it now, but the link is here: http://www.happyhealthylonglife.com/hap ... -rice.html
Enlightened Ten Minute (More like 30) Tasty Asparagus and Brown Rice
2 14-ounce cans of chickpeas, drained
2 cloves garlic, minced
1 medium sweet onion, chopped
1/4 cup of vegetable broth--used only as needed when sauteeing the onions & chickpeas
1 bunch of asparagus, cut in 1-inch pieces
3 cups pre-cooked brown rice (I used the frozen already cooked brown rice available at Trader Joe's
2 TBS. of almond slivers, toasted in a low oven (I cut this down from 1 cup of almonds--you could leave it out entirely if you like)
fine grain sea salt & paprika, optional
1/8 to 1/4 tsp. cayenne pepper, optional--if you like heat
1 garlic clove, smashed & chopped
2 TBS. tahini (I cut this down from 1/4 cup) *Don't leave this out!
zest of 1 lemon
4 TBS. low-fat silken tofu
scant 1/4 cup freshly squeezed lemon juice
2 TBS. hot water
scant 1/2 tsp. fine grain sea salt (optional)
a couple grinds of fresh black pepper
1. If you're using frozen rice, heat it in the microwave and set aside. Or cook up enough rice for 3 cups, cooked.
2. Make the dressing by pulse mixing the following ingredients in a food processor: the garlic, tahini, lemon zest, lemon juice, and tofu. Add the hot water to thin a bit and then add the salt & pepper to taste. Set aside.
3. Heat your non-stick skillet over medium-high heat. Add the onions to the dry skillet and saute. Lower the heat. Sprinkle with a bit of salt & paprika if you like--the paprika helps give it a nice golden color. Stir occasionally--the onions will be fine sauteeing in their own juice for awhile. As they get dry, or begin to stick, add a couple tablespoons of vegetable broth to deglaze the pan. Add the garlic, and continue to saute for about 10 minutes, total until they are soft, sweet, and golden. Add broth--2 tablespoons at a time, if needed to prevent sticking. Remove from the pan, and set aside.
4. Now add the 2 cans of chickpeas/garbanzos to the skillet, and "dry saute" for a couple of minutes. Let them get a little crusty, browned or even a tad bit charred. They may "hiss & pop".
5. When they are nicely browned, add the sauteed onions & garlic back into the pan, and add in the asparagus pieces. Cover with a lid for a minute or two to steam--just until the asparagus brightens and softens up just a bit.
6. Uncover and stir in the rice and toasted almond slivers. Taste & season to taste. Mix in the cayenne pepper, carefully, if you like that kind of heat.
7. Serve family style in a big bowl, and pass the tahini dressing so everyone can mix some into their rice.
NOTE: This dressing is delicious on a veggie or falfel burger, and left-over rice salad is great mixed into a salad of greens.
It is yummy. I'm making some today, possibly for dinner (though I do want black bean soup...hmmm)
weight went up two lbs