Thursday, March 31, 2011

Mexicandian, Indiopian, etc.

Gourmet-O-Matic (tm) visitors understand what we are about - creating variety by making logical substitutions to what already works.

Here are a couple more.

There is no reason you cannot mix cuisines - create your own fusions.

As examples:
Mexicandian: make a dish in the style of Indian cooking and instead of mango chutney as a side dish, try mango salsa (Mexican). You will save some Calories and add a different dimension to your meal.

Indiopian: make a dish in the style of Indian cooking and instead of naan as the bread, try injera (Ethiopian).
Give these and others a shot.

All you have to lose are your inhibitions.

Thursday, March 3, 2011


Eating your soy does not mean tofu only.

Go straight to the source and do the beans.

Also known as edamame, soybeans are a quick way to add legumes to a meal.

Buy the shelled beans since they generally cost the same as the unshelled ones and there is more to eat.

Here are some ideas:

Soymole - edamame, cumin, fat-free sour cream/tofu, tomatoes, jalapeños (or use prepared salsa) ground together.

Burgers/Loaf - edamame, beans (pinto or black) ground together. Add onions, peppers, hot sauce or peppers. Bake or sauté (burgers). Top with herbs (cilantro or basil), cheese (low-fat, soy, rice) and put in a bun for burgers.

Salads - edamame, dried fruit (apricots, raisins, cranberries, etc.), crunchy veggies (onions, peppers, carrots, celery, cabbage, etc.), meat or meat substitutes. Toss with sour (e.g., vinegar, citrus juice), sweet (e.g., honey, agave). Add an herb (e.g., mint) or leafy green (e.g., watercress, arugula) and nuts. The combinations are endless.