What I Had for Dinner/Beans, Brown Rice and Broccoli

This is what I had for dinner. Pinto beans, with jalapeno's and sour cream on top. Brown rice with sauteed onion and garlic. Some red pepper flakes on top and cooked broccoli. The rest of the family had beef short ribs as well. I am really liking the no meat at dinner time. I sleep much better!

I later realized what I had done, beans, meat and broccoli fed to my husband all at once. Bad idea!

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What I Had for Dinner/ Roast and Potato Tacos with Refried Beans

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I LOVE leftovers! It is so great when you make a meal one day, then make it into something totally different another day!

We had Beef Roast and baked potatoes for dinner on Sunday. Then monday I made these tacos. Shredded beef, with onions, and I had 1 baked potato left over so that went into the pot. I made homemade refried beans, and topped it all off with guacamole, sour cream, cilantro and jalapeno's.

Man I have been on a jalapeno kick lately. (I couldn't eat spicy foods when I was sick.)

These were very good--and it took me about 10 minutes to put together. Gotta love it!

Multi Grain Bread

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I made this recipe the other day. I used hard red and spring wheat, rye, oats, spelt, and lentils. The bread turned out REALLY good--and no one will ever know I put all of the other grains AND lentils in it.

Multi Grain Bread

(this is a rough recipe)

I ground all of these grains together first:

2 cups hard spring wheat

2 cups hard red wheat

2 cups spelt

2 cups rye

1 cup lentils

In a mixing bowl I added the following:

6 cups warm water

1/2 cup raw honey

1/2 cup olive oil or grape seed oil

I poured 8 cups of the flour over the water, then added the following:

3 tbsp instant yeast

2 tbsp gluten

2 tbsp sea salt (don't let the salt touch the yeast)

3 cups whole oats

Mix together until blended. Then add 5-6 more cups of flour. You want the dough to be a little sticky, not too heavy. Knead for 8 minutes.

Place in a greased bowl, cover and allow it to rise until double. Punch down the dough, divide it into 6 loaves and place in bread pans. Allow it to rise again until almost double.

Bake in a pre-heated 350°F oven for about 22-24 minutes. Remove from the pans, place and cooling racks to cool.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

What I Had for Dinner--Which was my lunch--Roasted Chicken with Onions, Black Beans and Spinach

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That's one thing I love about making roasted chicken. There is always leftovers. YUM!

So this is my lunch since I am trying the "no meat at dinner time" for awhile. So far I like it.

Roasted chicken, sauteed onions, black beans, and spinach. Topped with a dolop of sour cream and a warmed corn tortilla on the side.

This was a great lunch and took me about 5 minutes to prepare.

What I Had for Dinner/ Brown Rice with Black Beans and Vegetables

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Since I have been doing this experiment of not eating meat at dinner---this is what I had for dinner 2 days ago. Sorry I am behind on my posting.
It is just brown rice with parsley, butter and red pepper flakes, peas, baked sweet potato and sauteed green beans.
My family had roasted chicken with this. I had the chicken the next day at lunch which I will show on my next post.

What I Had for Dinner/ Bean and Cheese Quesadillas and Salsa

Okay...there is really nothing to this. Some corn tortillas, black beans, cheese, sour cream, avocado, lettuce. (Quesadilla) Then....some health food store corn chips (they are the best!) And last but not least homemade fresh salsa!!

**I need to give special thanks to Tanner (my camera man and my photo editor!) He is doing a great job--and I am so grateful for his help. I never would have gotten all of these photo's out last week if it weren't for him.

Fresh Salsa

8-10 small-medium tomatoes, chopped
¼ cup sweet onion, chopped fine
½-1 cup chopped cilantro
Juice from ½ lemon
1-2 jalapeno’s, finely chopped
Sea salt to taste
Chop the tomatoes, onion and cilantro and mix together in a bowl. Stir in the lemon. Add the sea salt to taste then add the jalapeno to desired heat. Serve with Homemade Corn Chips (page ) or sliced vegetables. This is best at room temperature

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

I admit it--I am craving spring!! I want warmth-sunlight-and fresh vegetables!

What I Had for Dinner/ Lentil Soup

This is seriously one of my FAVORITE soups in the whole world! It is simple, healthy and EASY to make. It can also have TONS of variations. This recipe is in the book.

Lentil Soup

2 tbsp olive oil
½ cup chopped onion
3 medium carrots chopped
5 cups beef broth or water
1 ½ cups dried lentils, rinsed or even better, soaked overnight in water
Sea salt and pepper to taste
Juice from 1 lemon
½ cup steamed, brown rice or quinoa (optional)
Fresh-chopped cilantro (optional)
Fresh-chopped tomato (optional)

Heat oil in large sauce pan, sauté onions and carrots for 5 minutes. Add broth and lentils and bring to a boil, reduce heat, cover and simmer for 30 minutes, or until lentils are cooked through. Add brown rice or quinoa, lemon juice, seasoning it with salt and pepper. Serve with fresh chopped cilantro and tomato on top.

*This is my favorite soup to eat when I have a bad stomach day. It just seems to soothe my insides.

Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Book Update

Okay, so here I am again waiting, waiting, waiting for my book to be done. I talked to the publisher today. He finally got in touch with his people in Korea and said they had been out of the office. Maybe things will get moving now! I guess I just have to be a little more assertive. I will keep you posted!

Bean Barley Chocolate Chip Cookies

Another bean, barley creation. YUMMY!!!!

Tiffany's Table LLC ©copyright 2007-2008 all rights reserved.

Carrot, Pineapple Cake with some secret ingredients

I made this cake today. Everyone really liked it, its very good!

The secret ingredients are navy beans and barley that I soaked overnight and then cooked together until soft. I frosted it with homemade cream cheese frosting, sweetened with raw honey. Who wants the recipe? Okay here it is....................

Carrot Bean Barley Cake

1 stick butter
1 cup raw honey
3 eggs
1 cup barley, bean puree
1 cup pineapple chunks
½ cup reserved juice from pineapple chunks
2 cups grated carrots
1 tsp vanilla
2 cups fresh-ground whole wheat flour
2 tsp baking soda
2 tsp cinnamon
½ tsp sea salt

Cream butter, honey and eggs in a large mixing bowl. In a blender puree barley and beans with the pineapple, and pineapple juice. Pour bean mixture into butter mixture. Stir in grated carrots, and vanilla. In a separate bowl mix dry ingredients together, add the dry ingredients, to the wet ingredients and mix, just until blended. Pour into a greased 9x13 inch pan and bake in a pre-heated 350° oven for 35-40 minutes, or until a toothpick inserted in the middle comes out clean. Cool and top with Buttery Cream Cheese Frosting.



Barley, bean puree

1 cup small navy beans
1 cup barley
Enough water to cover

Soak beans and barley overnight in water, or for at least 7 hours. Drain, pour into a medium sauce pan, cover with water and cook until tender. Refrigerate. Use 1 cup in this recipe, and add the rest to your favorite soup recipe. Tiffany’s Table LLC ©copyright 2007-2008 All rights reserved.

Tiffany's Gluten-Free Bread

Tiffany’s Gluten-Free Bread

1 cup brown rice flour
¼ cup lentil flour
1 cup masa harina
¼ cup tapioca flour
½ tsp sea salt
½ tsp baking soda
2 tsp aluminum-free, Gf, baking powder
1 cup water
1 tbsp instant yeast
1 tbsp raw honey
2 eggs
¼ cup grape seed oil
1 tbsp raw, apple-cider vinegar

In a large bowl mix water, yeast and honey, allow to rest while preparing other ingredients or about 5 minutes. In a separate bowl mix dry ingredients together. Stir eggs and grape seed oil into water mixture. Add dry ingredients and cider vinegar. Mix until well blended. Spoon into two, greased, medium sized bread pans. Cover and let it rise for 1 hour. Bake in pre-heated 350°F oven for 30-40 minutes.


Alternative cooking method:

After dough has risen. Heat a cast iron skillet, to medium low. Butter the pan lightly, then carefully spoon out 1 heaping tbsp of dough onto skillet, (slightly spread out each one) add as many as you can fit into the pan. Cook on low heat for 5 minutes per side, then turn again and cook an additional 3 minutes per side with a lid on.

©Copyright 2007-2008 Tiffany's Table LLC