Thursday, September 11, 2014

Easy and Flavorful Steamed Artichokes

Absence makes the heart grow fonder, right?

I know it's been a long time since I posted here on Uncovering Food but I promise I have my reasons. After years of struggling with my weight, I began a very strict medically-supervised diet through Palo Alto Medical Foundation. I have lost over 120 pounds and over the last month began transitioning and incorporating outside fruits and vegetables into my diet and continue the transition step-by-step. Since I didn't feel it fit with the theme of this blog, I chronicled my journey at Healthy Academic where I will continue to document my journey. However I intend to post all recipes that don't utilize products from the diet here at Uncovering Food!

With that in mind, I wanted to start back on Uncovering Food by sharing how I prep a flavorful artichoke that doesn't need any additional condiments, keeping it low-calorie and healthy!

First, wash your artichokes carefully and then cut the top spiny tips off so you have a flat surface. You can't eat this tough part of the plant so you aren't losing any of the good stuff.

You will want to rub the cut part with a lemon to reduce oxidization (browning) and keep the pretty green color.

Then flip that baby over and cut the stem down to the base.

Prepare a stock pot with a broth to water ratio of 1:2 where the liquid will come up about halfway on the artichoke. Add to the liquid in the pot 3-4 bay leaves, 1 tbsp of Italian seasoning, 3-4 halved garlic cloves as well as salt and pepper.

 Place artichokes with the stem side facing up and cover. Simmer for 30-45 minutes until knife can easily slide into the base. Enjoy! I love eating them cold the next day -- perfect road trip snacking!

Wednesday, October 3, 2012

Spicy Slow Cooker Almond Tempeh

Spicy Slow Cooker Almond Tempeh

It's been a fast-paced start to the school year and this has meant a lot of quick and easy meals. It has also meant a lot of dining out. However, a friend of mine mentioned she was making a tempeh dish in peanut sauce this weekend and it got me dreaming of a dish I made last year and never got to blog! 

I am participating in Eating Rules October Unprocessed challenge and so I am trying to make meals that don't require a lot of kitchen prep. Taking the ideas of the dish that was never blogged, amending it to be peanut-free so I could take it to work (I teach at a peanut-free campus), and modifying it to include veggies I could buy pre-prepped... and you get something fabulous!

Spicy Slow Cooker Almond Tempeh
Serves 8

3/4 cup Almond Butter
2 8-oz packages of 3-grain tempeh (or your favorite tempeh)
10-oz shredded carrots
8-oz sliced crimini mushrooms
10-oz peeled, cubed butternut squash
2 red bell peppers chopped into medium pieces
2 tbsp diced ginger
1 tsp cayenne pepper powder (more if you want really spicy, less if you can't handle heat)
2 tbsp soy sauce
1 tsp seasoning salt
1 tsp black pepper

Mix everything together in the slow cooker. Cook on low 8-10 hours. The dish will go from liquidy to more liquidy, and will then start to thicken.

Serve over quinoa or rice.

Nutritional Information
Each serving is approximately one cup however it will vary on how long you let the liquid cook down. This is a large portion when paired with a grain, so I am also including nutritional information for a half the serving as well.

1/8 recipe -- 330 calories, 29 carbs, 18 fat, 17 protein, 9 fiber
1/16 recipe -- 165 calories, 14.5 carbs, 9 fat, 8.5 protein, 4.5 fiber


I get asked by readers if I am being paid to push products. The simple answer is no. In fact, most of the products I write about are ones I have found and purchased during my trips to the grocery store or on the road. Occasionally, a company will send a sample my way and if I believe the product will serve a need for my readers and I would buy the product myself, then I will share it with you. Sometimes I will write to a company after reading about it, if I believe it will help us lead healthier lifestyles. But even then, if the product doesn't pass my scrutiny, it won't make the screen of Uncovering Food. You can trust that every product or recipe posted here has passed through my lips, and that I wouldn't blog about it if it wasn't worthy of you... my favorite readers.