1/2 cup egg whites
1/2 cup oats
1/2 cup low-fat cottage cheese
1/8 teaspoon baking powder
1/2 cup frozen, warmed berries with their juices as a topping or sugar free syrup
Splenda to taste
1. Blend first four ingredients until smooth (I use the magic bullet; if you use a blender be sure to put the wet ingredients in first). Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if its hot enough with a splash of water-if it sizzles, its hot enough).
2. When pancake bubbles, flip and cook the other side.
Top with frozen strawberries, warmed and sliced and poured over the top with their juices. Or substitute fresh or frozen blueberries, raspberries, blackberries or bananas. You can use Splenda to taste.
Makes 2 Servings (Three ¼ cup pancakes with ¼ cup strawberries)
Amount Per Serving
Calories: 254.5
Total Fat: 3.3 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 1.0 g
Cholesterol: 2.3 mg
Sodium: 280.0 mg
Potassium: 297.8 mg
Total Carbohydrate: 33.8 g
Dietary Fiber: 5.3 g
Sugars: 2.5 g
Protein: 21.3 g
Recipe from answerfitness.com
Thursday, December 16, 2010
Monday, November 22, 2010
Bethany's Harvest Soup
Harvest soup
1 cup raw cubes pumpkin, skinned and seeded
1 diced onion
2 inches fresh Ginger, skinned with a spoon, grated
2 tbs olive oil
8 oz. shell pasta
2 zucchini diced
1 can diced tomatoes
4 cups chicken stock
2 tbs fresh basil
1. Saute onion, ginger and olive oil in a pasta pot. Add zucchini and tomatoes and sauté.
2. Add stock and pumpkin to the pot. Bring to a boil.
3. Add pasta, salt and pepper. When pasta is cooked, the soup is done. Garnish with fresh basil and serve.
Recipe courtesy of Bethany Price.
1 cup raw cubes pumpkin, skinned and seeded
1 diced onion
2 inches fresh Ginger, skinned with a spoon, grated
2 tbs olive oil
8 oz. shell pasta
2 zucchini diced
1 can diced tomatoes
4 cups chicken stock
2 tbs fresh basil
1. Saute onion, ginger and olive oil in a pasta pot. Add zucchini and tomatoes and sauté.
2. Add stock and pumpkin to the pot. Bring to a boil.
3. Add pasta, salt and pepper. When pasta is cooked, the soup is done. Garnish with fresh basil and serve.
Recipe courtesy of Bethany Price.
Sunday, November 21, 2010
Thursday, November 18, 2010
Sunday, July 25, 2010
Homemade Refrigerator Pickles
Makes 8 cups
1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
Directions
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Recipe from all recipes.com
1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
Directions
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Recipe from all recipes.com
Dill Pickles
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Directions
Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
Recipe from allrecipes.com
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Directions
Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
Recipe from allrecipes.com
Thursday, July 15, 2010
How to Store Produce
Apples
Store on the counter. Move any uneaten apples to the refrigerator after seven days. In the fridge or out, don’t store near most other uncovered fruits or vegetables — the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: if you want to ripen plums, pears and other fruits quickly, put an apple nearby for a day or so.
Artichoke
Refrigerate whole for up to two weeks.
Asparagus
Store upright in the refrigerator in a plastic bag with either an inch of water or with a damp towel wrapped around the base, just like you would have flowers in a vase. They’ll last three to four days that way.
Avocados
Ripen on the counter. Can be stored in the refrigerator for three to four days once ripe.
Bananas
Store on the counter. Refrigerate only when ripe — they’ll last for another two days or so.
Beets
Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. (They’ll last seven to 10 days.) Refrigerate greens separately, also in a plastic bag.
Berries
Grower Driscoll’s recommends refrigerating berries, unwashed and in their original container. Blueberries and strawberries should keep for five to seven days; more fragile raspberries and blackberries up to two days.
Broccoli
Refrigerate in a sealed plastic bag. It’ll keep for three to five days.
Carrots
Refrigerate in a sealed plastic bag for up to three weeks.
Cauliflower
Refrigerate, stem side down, in a sealed plastic bag. It’ll last three to five days.
Celery
Refrigerate one to two weeks in a sealed bag. Keep in the front of the refrigerator, where it’s less apt to freeze.
Citrus fruits
Store oranges, lemons, limes, and grapefruit on the counter. They can last up to two weeks.
Corn
Refrigerate ears still in the husk. They’ll last up to two days.
Cucumbers
Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They’ll last four to five days.
Garlic
Store in the pantry, or any similar location away from heat and light. It’ll last up to four months.
Green beans
Refrigerate in a plastic bag for three to four days.
Green onions
Refrigerate for up to two weeks.
Herbs
Fresh herbs can last seven to 10 days in the refrigerator. “When I use fresh herbs and store them in my refrigerator at home, I keep them in air-tight containers with a damp paper towel on the top and bottom,” says Raymond Southern, the executive chef at The Back Bay Hotel in Boston. “This keeps them fresh.”
Leafy greens
Refrigerate unwashed. Full heads will last five to seven days that way, instead of three to four days for a thoroughly drained one. Avoid storing in the same drawer as apples, pears or bananas, which release ethylene gases that act as a natural ripening agent.
Mushrooms
Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. They’ll last two to three days.
Onions
Stored in the pantry, away from light and heat, they’ll last three to four weeks.
Peaches
Ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.
Pears
Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They’ll last another three to four days.
Peas
Refrigerated in a plastic bag perforated with holes, they’ll last three to five days.
Peppers
Refrigerated, they’ll last four to five days.
Potatoes
Store them in the pantry away from sunlight and heat, and they’ll last two to three months.
Radishes
Refrigerate. They’ll last 10 to 14 days.
Summer squash
Refrigerate in a perforated plastic bag. They’ll last four to five days.
Tomatoes
Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they’ll last two to three days.
Tropical fruit
Mangoes, papayas, pineapples and kiwifruit should be ripened on the counter. Kat Bretcher of Cottonwood, Ariz., ripens mangos in a paper bag in a cool place, and then refrigerates them for another two to five days.
Watermelon
Kept at room temperature on the counter, it’ll last up to two weeks, Bretcher says.
Winter squashes
Store on the counter for up to two weeks.
Frugal Foodie is a journalist based in New York City who spends her days writing about personal finance and obsessing about what she’ll have for dinner. Chat with her on Twitter through @MintFoodie.
http://www.mint.com/blog/saving/storing-produce-07072010/
Store on the counter. Move any uneaten apples to the refrigerator after seven days. In the fridge or out, don’t store near most other uncovered fruits or vegetables — the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: if you want to ripen plums, pears and other fruits quickly, put an apple nearby for a day or so.
Artichoke
Refrigerate whole for up to two weeks.
Asparagus
Store upright in the refrigerator in a plastic bag with either an inch of water or with a damp towel wrapped around the base, just like you would have flowers in a vase. They’ll last three to four days that way.
Avocados
Ripen on the counter. Can be stored in the refrigerator for three to four days once ripe.
Bananas
Store on the counter. Refrigerate only when ripe — they’ll last for another two days or so.
Beets
Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. (They’ll last seven to 10 days.) Refrigerate greens separately, also in a plastic bag.
Berries
Grower Driscoll’s recommends refrigerating berries, unwashed and in their original container. Blueberries and strawberries should keep for five to seven days; more fragile raspberries and blackberries up to two days.
Broccoli
Refrigerate in a sealed plastic bag. It’ll keep for three to five days.
Carrots
Refrigerate in a sealed plastic bag for up to three weeks.
Cauliflower
Refrigerate, stem side down, in a sealed plastic bag. It’ll last three to five days.
Celery
Refrigerate one to two weeks in a sealed bag. Keep in the front of the refrigerator, where it’s less apt to freeze.
Citrus fruits
Store oranges, lemons, limes, and grapefruit on the counter. They can last up to two weeks.
Corn
Refrigerate ears still in the husk. They’ll last up to two days.
Cucumbers
Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They’ll last four to five days.
Garlic
Store in the pantry, or any similar location away from heat and light. It’ll last up to four months.
Green beans
Refrigerate in a plastic bag for three to four days.
Green onions
Refrigerate for up to two weeks.
Herbs
Fresh herbs can last seven to 10 days in the refrigerator. “When I use fresh herbs and store them in my refrigerator at home, I keep them in air-tight containers with a damp paper towel on the top and bottom,” says Raymond Southern, the executive chef at The Back Bay Hotel in Boston. “This keeps them fresh.”
Leafy greens
Refrigerate unwashed. Full heads will last five to seven days that way, instead of three to four days for a thoroughly drained one. Avoid storing in the same drawer as apples, pears or bananas, which release ethylene gases that act as a natural ripening agent.
Mushrooms
Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. They’ll last two to three days.
Onions
Stored in the pantry, away from light and heat, they’ll last three to four weeks.
Peaches
Ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.
Pears
Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They’ll last another three to four days.
Peas
Refrigerated in a plastic bag perforated with holes, they’ll last three to five days.
Peppers
Refrigerated, they’ll last four to five days.
Potatoes
Store them in the pantry away from sunlight and heat, and they’ll last two to three months.
Radishes
Refrigerate. They’ll last 10 to 14 days.
Summer squash
Refrigerate in a perforated plastic bag. They’ll last four to five days.
Tomatoes
Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they’ll last two to three days.
Tropical fruit
Mangoes, papayas, pineapples and kiwifruit should be ripened on the counter. Kat Bretcher of Cottonwood, Ariz., ripens mangos in a paper bag in a cool place, and then refrigerates them for another two to five days.
Watermelon
Kept at room temperature on the counter, it’ll last up to two weeks, Bretcher says.
Winter squashes
Store on the counter for up to two weeks.
Frugal Foodie is a journalist based in New York City who spends her days writing about personal finance and obsessing about what she’ll have for dinner. Chat with her on Twitter through @MintFoodie.
http://www.mint.com/blog/saving/storing-produce-07072010/
Saturday, July 10, 2010
Balsamic Pickled Figs and Walnuts
3-4 lbs fresh figs
3 cups balsamic vinegar
6 cups water (can replace some with orange juice)
11/2 cup honey
11/2 cup sugar
1 1/2 cup shelled halved walnuts
16 peppercorns
4 sprig thyme or rosemary
4 strips of orange zest
Prick each fig a couple of time with a skewer. Place figs in a large pot and cover with boiling water. Gently swish the figs around. Cool. Repeat if necessary to clean figs. Drain.
Combine vinegar ,water, sugar and honey in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.
Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy .
Arrange figs in jars, dividing the herbs and zest evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.
Close and seal the jars. Process in a boiling water bath for 15 minutes.
Serve with anything salty or tangy, like proscuitto, Parmesan, or blue cheese.
Notes: replaced 1cup of water with orange juice. Simmered the fruit with the sprig of Rosemary, but did not include it in the jars.
Recipe from putsup.com
3 cups balsamic vinegar
6 cups water (can replace some with orange juice)
11/2 cup honey
11/2 cup sugar
1 1/2 cup shelled halved walnuts
16 peppercorns
4 sprig thyme or rosemary
4 strips of orange zest
Prick each fig a couple of time with a skewer. Place figs in a large pot and cover with boiling water. Gently swish the figs around. Cool. Repeat if necessary to clean figs. Drain.
Combine vinegar ,water, sugar and honey in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.
Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy .
Arrange figs in jars, dividing the herbs and zest evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.
Close and seal the jars. Process in a boiling water bath for 15 minutes.
Serve with anything salty or tangy, like proscuitto, Parmesan, or blue cheese.
Notes: replaced 1cup of water with orange juice. Simmered the fruit with the sprig of Rosemary, but did not include it in the jars.
Recipe from putsup.com
Nectarine Butter
Recipe for nectarine butter from http://www.pickyourown.org/peachbutter.htm
Modifications include no spices, use only two cups sugar, add about 1 cup rosé wine, I used La Ferme Julien with the goat on the label.
I also only filled the crockpot 1/2 full with fruit, and used fruit that was nearly ripe--fragrant, but not soft.
Modifications include no spices, use only two cups sugar, add about 1 cup rosé wine, I used La Ferme Julien with the goat on the label.
I also only filled the crockpot 1/2 full with fruit, and used fruit that was nearly ripe--fragrant, but not soft.
Friday, July 9, 2010
Two Recipes for Spicy Pickled Green Beans
3 lbs Young green beans
4 long, thin Red chiles (fresh or dried)
4 large Garlic cloves
1 tbsp Peppercorns (white, black, green or a mixture)
1/4 cup loosely-packed fresh dill sprigs (or 4 tbsp dried dill weed)
2 1/2 cup Water
2 1/2 cup White wine vinegar
1/4 cup Salt
Trim and remove strings from the beans. Rinse well and set aside.
Sterilize jars and lids in boiling water. When jars are cool enough to handle, fill each upright with beans until they are snug. Insert chiles and garlic cloves (preferably around outside so they can be seen). Divide peppercorns and dill among jars.
Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot brine over the beans leaving about 1/2-inch head space.
Wipe jar edge clean and screw on sterilized lid and band according to manufacturers instructions.
Process in a boiling water bath for 12 minutes. Remove and allow to cool completely at room temperature away from drafts.
Check lids to make sure proper seal has been attained.
Store for at least one month before using to allow flavours to develop.
Recipe from bakespace.com
Recipe Two:
2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes (optional)
Directions
Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Recipe from allrecipes.com
4 long, thin Red chiles (fresh or dried)
4 large Garlic cloves
1 tbsp Peppercorns (white, black, green or a mixture)
1/4 cup loosely-packed fresh dill sprigs (or 4 tbsp dried dill weed)
2 1/2 cup Water
2 1/2 cup White wine vinegar
1/4 cup Salt
Trim and remove strings from the beans. Rinse well and set aside.
Sterilize jars and lids in boiling water. When jars are cool enough to handle, fill each upright with beans until they are snug. Insert chiles and garlic cloves (preferably around outside so they can be seen). Divide peppercorns and dill among jars.
Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot brine over the beans leaving about 1/2-inch head space.
Wipe jar edge clean and screw on sterilized lid and band according to manufacturers instructions.
Process in a boiling water bath for 12 minutes. Remove and allow to cool completely at room temperature away from drafts.
Check lids to make sure proper seal has been attained.
Store for at least one month before using to allow flavours to develop.
Recipe from bakespace.com
Recipe Two:
2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes (optional)
Directions
Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Recipe from allrecipes.com
Bloody Mary Pickled Asparagus
The recipe is for a pint of asparagus and yes it is worth just doing one of two pints. If you have exceptional long asparagus go for a quart jar.
1 lb asparagus, trimmed
2 c white vinegar
1/2 c water
1 T salt
1 t horseradish
1 t hot sauce
1/2 t black pepper, cracked
1/4 t celery seed (optional)
Trim the asparagus to the height of your jars. Simmer vinegar, water, and salt until salt is dissolved. Place the spices in the bottom of your jar. Place your jar on its side to make packing the asparagus easier. When your jar is filled pour the warmed vinegar over the asparagus until the jar is filled to within 1/2 inch of the top. Process for 10 mins.
Recipe from locallypreserved.blogspot.com
1 lb asparagus, trimmed
2 c white vinegar
1/2 c water
1 T salt
1 t horseradish
1 t hot sauce
1/2 t black pepper, cracked
1/4 t celery seed (optional)
Trim the asparagus to the height of your jars. Simmer vinegar, water, and salt until salt is dissolved. Place the spices in the bottom of your jar. Place your jar on its side to make packing the asparagus easier. When your jar is filled pour the warmed vinegar over the asparagus until the jar is filled to within 1/2 inch of the top. Process for 10 mins.
Recipe from locallypreserved.blogspot.com
Spicy Carrots, Onions and Jalepeños
5 pints total of carrots, onions and jalapeños, 1/4 inch thick slices
4 cups cider vinegar
1 tablespoon pickling salt
10 cloves garlic
5 bay leaves
5 sprigs of oregano
1 1/4 teaspoons peppercorns
Bring to a boil the vinegar and salt.
Into each jar pack 2 cloves garlic and 1/4 teaspoon peppercorns and veggies. Pour the hot liquid in to the jars, leaving 1/2 headspace. Slip a bay leaf and a sprig of oregano down the side of each jar. Process for 20 minutes.
Recipe from http://knitandnosh.typepad.com
I didn't have pickling salt when I made this, so I look conversions. Beware though, switching salts can make your pickles cloudy or dark. http://www.amazingribs.com/recipes/my_ingredients/zen_of_salt.html
4 cups cider vinegar
1 tablespoon pickling salt
10 cloves garlic
5 bay leaves
5 sprigs of oregano
1 1/4 teaspoons peppercorns
Bring to a boil the vinegar and salt.
Into each jar pack 2 cloves garlic and 1/4 teaspoon peppercorns and veggies. Pour the hot liquid in to the jars, leaving 1/2 headspace. Slip a bay leaf and a sprig of oregano down the side of each jar. Process for 20 minutes.
Recipe from http://knitandnosh.typepad.com
I didn't have pickling salt when I made this, so I look conversions. Beware though, switching salts can make your pickles cloudy or dark. http://www.amazingribs.com/recipes/my_ingredients/zen_of_salt.html
Monday, July 5, 2010
Miraculous Mirabelles
Love these guys!
Some idea on how to use them:
Cloufoutis, poppy butter foccacia, freezing, tarts, compotes.
Some flavors to add on: vanilla bean, lemon, cardamom,
Home-canned foods, like home-sewn clothes, are not always the cost-saving wonders that their Depression-era backgrounds evoke. As has recently been pointed out, canning can get expensive. But it doesn't have to be. As a canning obsessive, I would like to share my tips for doing it on the cheap:
1. Stock up on Jars
Buying new canning jars can cost about $.75 a jar. Start trolling thrift stores and Craig's List, where they're generally half that. Yard sales are also huge sources, as people clean the dusty jars out of grandma's house, or make the wise decision not to take several pounds of glassware with them when they move. If you need to buy new, call around to a few places -- prices can vary hugely.
2. Find Free Fruit!
This is the biggest cost saver around. Here in the temperate rainforest of Portland, this can be pretty easy, and new websites are springing up every day to spread the word about urban gleaning. But it can be surprisingly easy to find fruit on your own -- in the past few weeks, I've harvested sour cherries and cherry plums (more on that below), just by knocking on doors and asking. Some folks are just happy for you to keep the fruit from rotting on their sidewalks. Just make sure to drop off a jar of jam afterwards.
3. If You Must Buy Fruit, Buy in Bulk
Getting friends together for a canning party can be a surprising amount of fun (depending on your definition of fun), as well as helping you net good deals. If you're willing to buy a lot of fruit, 10 lbs, or a full box, farmer's markets will often cut you a deal. Hitting the market at the end of the day can also be good, although it's something of a crapshoot -- farmers might be sold out, or they might be willing to give a ridiculously good deal on leftover stock (especially perishable fruit like berries).
4. Value Your Product!
Okay, this isn't entirely about thrift, but I feel compelled to share this hard-learned lesson. When you first finish canning, and your pantry shelves are groaning, you may have a false feeling of flushness. You want to share your jewel-like wares, and you seem to have a lot of them. Beware! Jam can go oh-so-quickly, and then it's the dead of winter, and you have nothing sweet to fall back on. I'm all for sharing the sugary love, but don't go nutburgers with it. I brought jams as gifts to parties where I barely knew the host, even as a tip for my hairdresser, for goodness sake. I think it was only our second cut.
Rosemary Plum Jam
makes about 8 half-pints
Cherry plums are widely grown as ornamentals, with reddish-purple leaves and fruit. Many people don't even know that the fruits are edible, and are happy to let you collect.
6 cups pitted and roughly chopped cherry plums
3 cups sugar
pectin
1 large sprig rosemary
- Simmer fruit with rosemary, add sugar and pectin according to directions (I'm especially fond of Pomona Pectin, which doesn't require a particular sugar ratio in order to set). Because our household is somewhat fussy about texture, I'll fish out a few of the scrolled-up plum skins as it simmers. Taste periodically, and remove the rosemary sprigs as soon as the flavor has permeated to your taste. You're aiming for a light herbal flavor, almost just a scent.
- Pour into sterilized jars, seal and process in a water bath. Although it's tempting to artfully place a rosemary sprig in each jar, don't do it! Unless you fancy jam that tastes like pine needles.
Barnmom,
I made two batches of Santa Rosa Plum jam in the past 10 days. The first batch, I used about 4 lbs very ripe Santa Rosa plums, 2 lbs sugar (Trader Joes organic evaporated cane juice), fresh juice from 2 lemons and 1 pkg. sure-jell.
I first cut the plums in half, simmered them until the pits fell out, removed the pits, added the sugar and lemon and pectin, and cooked on high heat, stirring for about 20 minutes. It jelled beautifully. The taste is wonderful, but everyone in the family thinks it's more tart than eating the fruit by itself.
The second batch, I used the method from "Mes Confitures". I again used about 6 lbs very ripe Santa Rosa plums, but more sugar, about 4 lbs (also Trader Joes organic evaporated cane juice), fresh juice from 2 lemons and no pectin. This time I added 3 vanilla beans, split open.
I first cut the plums in half but combined them with the sugar, vanlla and lemon right away. I let the mixture sit for an hour, then simmered for about 10 minutes. Then I put the mixture into the fridge overnight. The next day, I removed the large pieces of plums that didn't contain the pits, and cooked the rest on high heat, stirring for about 30 minutes (until it started to set... much longer than the recipe stated). I removed the pits after they all separated out, and also the vanilla beans. I then added back the plum pieces, brought back to a high boil for a few minutes. Again, the mixture jelled beautifully. The taste is wonderful, but everyone in the family thinks the tartness is about the same!
I do however notice that I very much prefer the taste of the second jam. The first seems much closer to commercial jams. Definitely a wonderful "plum-ness" with such fresh ripe fruit, but a blended sweet/tart.
The second method seems "brighter" to me somehow. Each of the flavors, tart, sweet, plum-ness, vanilla, lemon seem separated and concentrated. Hard to describe. But it's now my favorite method by far.
Good luck with your jam experiments. It's great to see so many jam threads. I'm very inspired this year. http://ths.gardenweb.com/forums/load/cooking/msg0713294410143.html
Some idea on how to use them:
Cloufoutis, poppy butter foccacia, freezing, tarts, compotes.
Some flavors to add on: vanilla bean, lemon, cardamom,
Home-canned foods, like home-sewn clothes, are not always the cost-saving wonders that their Depression-era backgrounds evoke. As has recently been pointed out, canning can get expensive. But it doesn't have to be. As a canning obsessive, I would like to share my tips for doing it on the cheap:
1. Stock up on Jars
Buying new canning jars can cost about $.75 a jar. Start trolling thrift stores and Craig's List, where they're generally half that. Yard sales are also huge sources, as people clean the dusty jars out of grandma's house, or make the wise decision not to take several pounds of glassware with them when they move. If you need to buy new, call around to a few places -- prices can vary hugely.
2. Find Free Fruit!
This is the biggest cost saver around. Here in the temperate rainforest of Portland, this can be pretty easy, and new websites are springing up every day to spread the word about urban gleaning. But it can be surprisingly easy to find fruit on your own -- in the past few weeks, I've harvested sour cherries and cherry plums (more on that below), just by knocking on doors and asking. Some folks are just happy for you to keep the fruit from rotting on their sidewalks. Just make sure to drop off a jar of jam afterwards.
3. If You Must Buy Fruit, Buy in Bulk
Getting friends together for a canning party can be a surprising amount of fun (depending on your definition of fun), as well as helping you net good deals. If you're willing to buy a lot of fruit, 10 lbs, or a full box, farmer's markets will often cut you a deal. Hitting the market at the end of the day can also be good, although it's something of a crapshoot -- farmers might be sold out, or they might be willing to give a ridiculously good deal on leftover stock (especially perishable fruit like berries).
4. Value Your Product!
Okay, this isn't entirely about thrift, but I feel compelled to share this hard-learned lesson. When you first finish canning, and your pantry shelves are groaning, you may have a false feeling of flushness. You want to share your jewel-like wares, and you seem to have a lot of them. Beware! Jam can go oh-so-quickly, and then it's the dead of winter, and you have nothing sweet to fall back on. I'm all for sharing the sugary love, but don't go nutburgers with it. I brought jams as gifts to parties where I barely knew the host, even as a tip for my hairdresser, for goodness sake. I think it was only our second cut.
Rosemary Plum Jam
makes about 8 half-pints
Cherry plums are widely grown as ornamentals, with reddish-purple leaves and fruit. Many people don't even know that the fruits are edible, and are happy to let you collect.
6 cups pitted and roughly chopped cherry plums
3 cups sugar
pectin
1 large sprig rosemary
- Simmer fruit with rosemary, add sugar and pectin according to directions (I'm especially fond of Pomona Pectin, which doesn't require a particular sugar ratio in order to set). Because our household is somewhat fussy about texture, I'll fish out a few of the scrolled-up plum skins as it simmers. Taste periodically, and remove the rosemary sprigs as soon as the flavor has permeated to your taste. You're aiming for a light herbal flavor, almost just a scent.
- Pour into sterilized jars, seal and process in a water bath. Although it's tempting to artfully place a rosemary sprig in each jar, don't do it! Unless you fancy jam that tastes like pine needles.
Barnmom,
I made two batches of Santa Rosa Plum jam in the past 10 days. The first batch, I used about 4 lbs very ripe Santa Rosa plums, 2 lbs sugar (Trader Joes organic evaporated cane juice), fresh juice from 2 lemons and 1 pkg. sure-jell.
I first cut the plums in half, simmered them until the pits fell out, removed the pits, added the sugar and lemon and pectin, and cooked on high heat, stirring for about 20 minutes. It jelled beautifully. The taste is wonderful, but everyone in the family thinks it's more tart than eating the fruit by itself.
The second batch, I used the method from "Mes Confitures". I again used about 6 lbs very ripe Santa Rosa plums, but more sugar, about 4 lbs (also Trader Joes organic evaporated cane juice), fresh juice from 2 lemons and no pectin. This time I added 3 vanilla beans, split open.
I first cut the plums in half but combined them with the sugar, vanlla and lemon right away. I let the mixture sit for an hour, then simmered for about 10 minutes. Then I put the mixture into the fridge overnight. The next day, I removed the large pieces of plums that didn't contain the pits, and cooked the rest on high heat, stirring for about 30 minutes (until it started to set... much longer than the recipe stated). I removed the pits after they all separated out, and also the vanilla beans. I then added back the plum pieces, brought back to a high boil for a few minutes. Again, the mixture jelled beautifully. The taste is wonderful, but everyone in the family thinks the tartness is about the same!
I do however notice that I very much prefer the taste of the second jam. The first seems much closer to commercial jams. Definitely a wonderful "plum-ness" with such fresh ripe fruit, but a blended sweet/tart.
The second method seems "brighter" to me somehow. Each of the flavors, tart, sweet, plum-ness, vanilla, lemon seem separated and concentrated. Hard to describe. But it's now my favorite method by far.
Good luck with your jam experiments. It's great to see so many jam threads. I'm very inspired this year. http://ths.gardenweb.com/forums/load/cooking/msg0713294410143.html
Wednesday, June 30, 2010
Stir-Fried Bok Choy
3 heads bok choy, washed, stems and leaves cut into strips
1 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2 Tbsp soy sauce
1 Tbsp toasted sesame oil
Pepper to taste
In a wok or a skillet, heat the oil until shimmering. Stir-fry the stems for about three minutes. They will start to turn green (making sense out of the various recipes). Add the leaves, garlic, and ginger. Stir-fry another 2 minutes. Toss with soy sauce and sesame oil. Season to taste. Remove with a slotted spoon.
Recipe from Dr. Maring
1 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2 Tbsp soy sauce
1 Tbsp toasted sesame oil
Pepper to taste
In a wok or a skillet, heat the oil until shimmering. Stir-fry the stems for about three minutes. They will start to turn green (making sense out of the various recipes). Add the leaves, garlic, and ginger. Stir-fry another 2 minutes. Toss with soy sauce and sesame oil. Season to taste. Remove with a slotted spoon.
Recipe from Dr. Maring
Farmer's Market Greek Salad
Serves four as a salad course
About 1 pound of tomatoes of different sizes and colors, thickly sliced
1 Armenian cucumber, sliced diagonally (looks fancy)
¼ red onion, thinly sliced
2 ounces feta cheese
12 basil leaves, torn into pieces
12 Kalamata olives, pitted and halved
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
1 large garlic clove, mashed with salt
Salt and freshly ground pepper to taste
1. Arrange the tomatoes artfully on a platter. Top with red onion, cucumber, feta, basil, and olives. Mix the mashed garlic with the vinegar in a small bowl then whisk in the olive oil. Dress the salad just before serving. Season to taste.
Recipe from Dr. Maring
About 1 pound of tomatoes of different sizes and colors, thickly sliced
1 Armenian cucumber, sliced diagonally (looks fancy)
¼ red onion, thinly sliced
2 ounces feta cheese
12 basil leaves, torn into pieces
12 Kalamata olives, pitted and halved
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
1 large garlic clove, mashed with salt
Salt and freshly ground pepper to taste
1. Arrange the tomatoes artfully on a platter. Top with red onion, cucumber, feta, basil, and olives. Mix the mashed garlic with the vinegar in a small bowl then whisk in the olive oil. Dress the salad just before serving. Season to taste.
Recipe from Dr. Maring
Cucumber, Arugula, Red Onion and Feta Salad
Serves 4
2 cucumbers, thinly sliced
2 cups arugula, sliced
1/2 cup fresh mint, slivered
1/2 red onion, thinly sliced
2 ounces feta cheese, crumbled
Vinaigrette
2 tablespoons freshly squeezed lemon juice
1 small clove garlic, mashed with
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
More salt and freshly ground pepper to taste
1. Toss the veggies together in a bowl. Whisk the garlic into the lemon juice in a small bowl. Whisk in the olive oil. Adjust the seasoning. Toss the veggies with dressing. Top each serving with crumbled feta.
Recipe from Dr. Maring
2 cucumbers, thinly sliced
2 cups arugula, sliced
1/2 cup fresh mint, slivered
1/2 red onion, thinly sliced
2 ounces feta cheese, crumbled
Vinaigrette
2 tablespoons freshly squeezed lemon juice
1 small clove garlic, mashed with
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
More salt and freshly ground pepper to taste
1. Toss the veggies together in a bowl. Whisk the garlic into the lemon juice in a small bowl. Whisk in the olive oil. Adjust the seasoning. Toss the veggies with dressing. Top each serving with crumbled feta.
Recipe from Dr. Maring
Lentil Soup with Dried Apricots
Serves 8
1 1/2 cups brown or green lentils
3 Tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 cup dried apricots, chopped
28 oz can diced tomatoes
1 tsp ground cumin
1 tsp dried thyme
Salt and freshly ground pepper to taste
5 cups chicken broth
1/2 cup fresh lemon juice — this takes a few lemons
Chopped cilantro for garnish
1. Rinse and pick over the lentils. In a soup pot, heat the oil and sauté the onion, garlic, and apricots until soft. Stir in the cumin, thyme, salt and pepper. Add the tomatoes. Cover and simmer for about 10 minutes. Add the lentils and broth. Bring to a boil then cover and simmer until the lentils are soft, about 30 – 35 minutes.
2. Puree part of the soup in a blender and add back to the pot or use a handheld wand blender. Stir in the lemon juice. Taste and adjust seasonings. Garnish each bowl of soup with cilantro. This soup can be frozen for a quick dinner another night.
Recipe by Dr. Maring
1 1/2 cups brown or green lentils
3 Tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 cup dried apricots, chopped
28 oz can diced tomatoes
1 tsp ground cumin
1 tsp dried thyme
Salt and freshly ground pepper to taste
5 cups chicken broth
1/2 cup fresh lemon juice — this takes a few lemons
Chopped cilantro for garnish
1. Rinse and pick over the lentils. In a soup pot, heat the oil and sauté the onion, garlic, and apricots until soft. Stir in the cumin, thyme, salt and pepper. Add the tomatoes. Cover and simmer for about 10 minutes. Add the lentils and broth. Bring to a boil then cover and simmer until the lentils are soft, about 30 – 35 minutes.
2. Puree part of the soup in a blender and add back to the pot or use a handheld wand blender. Stir in the lemon juice. Taste and adjust seasonings. Garnish each bowl of soup with cilantro. This soup can be frozen for a quick dinner another night.
Recipe by Dr. Maring
Fish Tacos with Cilantro Slaw
Serves 6
For the cilantro slaw:
½ head cabbage, either green or red, thinly sliced
½ red onion, thinly sliced
½ red pepper or some carrots, thin julienne
½ bunch cilantro, coarsely chopped
2 Tablespoons orange juice (I didn’t have any so I pureed a ripe pluot)
1 Tablespoon extra virgin olive oil
¼ cup rice vinegar
1 teaspoon sugar
Salt and freshly ground pepper to taste
A little fresh lime juice
For the fish tacos:
1 pound halibut fillets
About 2 teaspoons ancho chili powder
1 Tablespoon canola oil
Whole wheat flour or stone ground corn 8” tortillas
1. Mix all the slaw ingredients in a large bowl and let sit for 15 minutes. Season the fish fillet with a little salt and pepper. Liberally coat the first side with ancho chili powder. Heat the canola oil in a sauté pan over medium heat. Sprinkle some salt and pepper from a height in the hot oil also. This really helps keep the fish from sticking. Cook the fillet ancho side down. Sprinkle the top with the remaining ancho chili. Fish takes about 10 minutes per inch of thickness to cook no matter how you do it. So guess what half the total cooking time should be for one side and don’t try to turn the fillet before then. Heat the tortillas. Flake the cooked fish and place in the tortillas. Top with the slaw. Enjoy.
Note: I have heard that fish tacos are excellent with a little mango chutney. I'll let you know when I give it a try.
Recipe from Dr. Maring
For the cilantro slaw:
½ head cabbage, either green or red, thinly sliced
½ red onion, thinly sliced
½ red pepper or some carrots, thin julienne
½ bunch cilantro, coarsely chopped
2 Tablespoons orange juice (I didn’t have any so I pureed a ripe pluot)
1 Tablespoon extra virgin olive oil
¼ cup rice vinegar
1 teaspoon sugar
Salt and freshly ground pepper to taste
A little fresh lime juice
For the fish tacos:
1 pound halibut fillets
About 2 teaspoons ancho chili powder
1 Tablespoon canola oil
Whole wheat flour or stone ground corn 8” tortillas
1. Mix all the slaw ingredients in a large bowl and let sit for 15 minutes. Season the fish fillet with a little salt and pepper. Liberally coat the first side with ancho chili powder. Heat the canola oil in a sauté pan over medium heat. Sprinkle some salt and pepper from a height in the hot oil also. This really helps keep the fish from sticking. Cook the fillet ancho side down. Sprinkle the top with the remaining ancho chili. Fish takes about 10 minutes per inch of thickness to cook no matter how you do it. So guess what half the total cooking time should be for one side and don’t try to turn the fillet before then. Heat the tortillas. Flake the cooked fish and place in the tortillas. Top with the slaw. Enjoy.
Note: I have heard that fish tacos are excellent with a little mango chutney. I'll let you know when I give it a try.
Recipe from Dr. Maring
Carrot and Fennel Salad
Serves four
1 bunch carrots, grated (I wash them but don’t believe in peeling them)
2 fennel bulbs, halved, cored, and grated
4 Tablespoons chopped fresh parsley
Vinaigrette of choice plus some fresh lemon juice
Salt and freshly ground black pepper to taste
1. Mix the grated carrots, fennel, and parsley in a salad bowl. Toss with vinaigrette ( This time I happened to use ½ shallot minced, 2 Tablespoons balsamic vinegar, 1 Tablespoon red wine vinegar, 1 Tablespoon sherry vinegar, and 5 ½ Tablespoons of olive oil seasoned with salt and pepper though a simpler red wine vinaigrette with lemon would be fine) and a few squeezes of fresh lemon. Season the salad to taste and serve.
Recipe from Dr. Maring
1 bunch carrots, grated (I wash them but don’t believe in peeling them)
2 fennel bulbs, halved, cored, and grated
4 Tablespoons chopped fresh parsley
Vinaigrette of choice plus some fresh lemon juice
Salt and freshly ground black pepper to taste
1. Mix the grated carrots, fennel, and parsley in a salad bowl. Toss with vinaigrette ( This time I happened to use ½ shallot minced, 2 Tablespoons balsamic vinegar, 1 Tablespoon red wine vinegar, 1 Tablespoon sherry vinegar, and 5 ½ Tablespoons of olive oil seasoned with salt and pepper though a simpler red wine vinaigrette with lemon would be fine) and a few squeezes of fresh lemon. Season the salad to taste and serve.
Recipe from Dr. Maring
Quinoa Risotto
Serves 3 as a main course
1 Tablespoon olive oil
1/2 yellow onion, diced
1 large clove garlic, minced
1 cup quinoa, rinsed
2 1/4 cups vegetable broth
2 cups coarsely chopped fresh arugula
1 medium carrot, shredded (if you have a food processor, try the shredder disk)
1/2 cup thinly sliced shiitake mushrooms
1/2 bunch skinny asparagus, trimmed of the thick ends and sliced into 1″ pieces
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Using a large saucepan, heat 2 teaspoons of the oil over medium heat. Saute the onion until softened, about 4 minutes. Stir in the quinoa
and garlic and cook, stirring, for about a minute.
2. Add the broth and bring to a boil then simmer for about 12 minutes. The grain will be almost tender at this point. Meanwhile, saute the mushrooms and skinny asparagus pieces in a non-stick skillet using the remaining teaspoon of oil until the mushrooms are almost cooked and the asparagus is crunchy tender. Stir the arugula, carrot, mushrooms, and asparagus into the grain and simmer for another couple minutes. Stir in the cheese and season to taste with salt and pepper. Unbelievably good.
Recipe from Dr. Maring
1 Tablespoon olive oil
1/2 yellow onion, diced
1 large clove garlic, minced
1 cup quinoa, rinsed
2 1/4 cups vegetable broth
2 cups coarsely chopped fresh arugula
1 medium carrot, shredded (if you have a food processor, try the shredder disk)
1/2 cup thinly sliced shiitake mushrooms
1/2 bunch skinny asparagus, trimmed of the thick ends and sliced into 1″ pieces
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Using a large saucepan, heat 2 teaspoons of the oil over medium heat. Saute the onion until softened, about 4 minutes. Stir in the quinoa
and garlic and cook, stirring, for about a minute.
2. Add the broth and bring to a boil then simmer for about 12 minutes. The grain will be almost tender at this point. Meanwhile, saute the mushrooms and skinny asparagus pieces in a non-stick skillet using the remaining teaspoon of oil until the mushrooms are almost cooked and the asparagus is crunchy tender. Stir the arugula, carrot, mushrooms, and asparagus into the grain and simmer for another couple minutes. Stir in the cheese and season to taste with salt and pepper. Unbelievably good.
Recipe from Dr. Maring
Monday, June 7, 2010
Potato Salad with Watercress and Fresh Herbs
Serves 2 as an entree
4-5 Yukon gold or baby red potatoes
1 Tbsp. whole grain mustard
drizzle of olive oil
splash of apple cider vinegar
1 tsp. honey (or to taste)
salt and pepper
Bunch of watercress leaves (or another flavorful salad green)
Green Goddess bottled dressing
1. Wash the potatoes, peel if you like, and cut into cubes. Boil in salted water until they are tender, but not falling apart. Drain and transfer to a large bowl.
2. Whisk together the mustard, oil, vinegar, honey, salt and pepper. Pour over the warm potatoes. Toss to coat. Dress the arugula with Goddess dressing and serve on the side.
Recipe adapted from http://freshcleanstart.blogspot.com/2010/05/potato-salad-with-fresh-herbs-and.html
4-5 Yukon gold or baby red potatoes
1 Tbsp. whole grain mustard
drizzle of olive oil
splash of apple cider vinegar
1 tsp. honey (or to taste)
salt and pepper
Bunch of watercress leaves (or another flavorful salad green)
Green Goddess bottled dressing
1. Wash the potatoes, peel if you like, and cut into cubes. Boil in salted water until they are tender, but not falling apart. Drain and transfer to a large bowl.
2. Whisk together the mustard, oil, vinegar, honey, salt and pepper. Pour over the warm potatoes. Toss to coat. Dress the arugula with Goddess dressing and serve on the side.
Recipe adapted from http://freshcleanstart.blogspot.com/2010/05/potato-salad-with-fresh-herbs-and.html
Orichiette with Spinach, Onions and Lentils
Serves 4
1/4 cup olive oil
2 large cippolini or yellow onions, sliced
3 garlic cloves, chopped
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bay leaf
1/2 cup French green lentils
8 oz orecchiette, fusilli, or penne
1/2 lb baby spinach leaves
1/2 oz Parmigiano-Reggiano, about 1/2 cup, finely grated
1. Start the pasta water in a large pot.
2. Heat the oil in a large skillet. Stir in onions, garlic, salt, pepper and bay leaf. Reduce heat to low and cook covered, stirring occasionally, until onions are tender and caramelized (20 to 25 minutes). Discard the bay leaf.
3. Meanwhile, cover the lentils with water by 1” in a small saucepan. Simmer them covered until they are tender and the water is absorbed. This step takes about 25 minutes also. Salt and pepper them, leaving them covered until used.
Bring about 6 qts of salted water to a boil in a pasta pot. Cook the pasta until al dente. Orecchiete takes 16 to 20 minutes. Reserve 1 cup of cooking water and drain the pasta. All the little ears collect water so you have to shake the colander more so than with linguini.
4. Return the pasta to the pot. Add the onions, lentils and spinach to the pasta with just enough cooking water to wilt the spinach and moisten the pasta. Stir in the cheese and adjust seasonings.
Recipe from http://recipe.kaiser-permanente.org
1/4 cup olive oil
2 large cippolini or yellow onions, sliced
3 garlic cloves, chopped
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bay leaf
1/2 cup French green lentils
8 oz orecchiette, fusilli, or penne
1/2 lb baby spinach leaves
1/2 oz Parmigiano-Reggiano, about 1/2 cup, finely grated
1. Start the pasta water in a large pot.
2. Heat the oil in a large skillet. Stir in onions, garlic, salt, pepper and bay leaf. Reduce heat to low and cook covered, stirring occasionally, until onions are tender and caramelized (20 to 25 minutes). Discard the bay leaf.
3. Meanwhile, cover the lentils with water by 1” in a small saucepan. Simmer them covered until they are tender and the water is absorbed. This step takes about 25 minutes also. Salt and pepper them, leaving them covered until used.
Bring about 6 qts of salted water to a boil in a pasta pot. Cook the pasta until al dente. Orecchiete takes 16 to 20 minutes. Reserve 1 cup of cooking water and drain the pasta. All the little ears collect water so you have to shake the colander more so than with linguini.
4. Return the pasta to the pot. Add the onions, lentils and spinach to the pasta with just enough cooking water to wilt the spinach and moisten the pasta. Stir in the cheese and adjust seasonings.
Recipe from http://recipe.kaiser-permanente.org
Sweet Corn and Tomato Salad with Cilantro
Serves ?
6 ears fresh corn, husked
1-1/2 lb plum or cherry tomatoes, cut into 1/2″ cubes
1/2 cup red onion, finely chopped
1/3 cup cilantro, chopped
1/4 cup extra virgin olive oil
1 Tbsp red wine vinegar
Salt and freshly ground pepper to taste
1. Cook the corn in boiling salted water until just tender, about 5 minutes. Drain, cool, then cut the kernels off the cobs. In a large bowl, mix the other ingredients with the corn. Season to taste.
6 ears fresh corn, husked
1-1/2 lb plum or cherry tomatoes, cut into 1/2″ cubes
1/2 cup red onion, finely chopped
1/3 cup cilantro, chopped
1/4 cup extra virgin olive oil
1 Tbsp red wine vinegar
Salt and freshly ground pepper to taste
1. Cook the corn in boiling salted water until just tender, about 5 minutes. Drain, cool, then cut the kernels off the cobs. In a large bowl, mix the other ingredients with the corn. Season to taste.
Melon "Juice"
When you cut up a cantaloupe or honeydew: Put the seeds in a bowl. Add just enough water to cover. Add a little sugar. Cover and refrigerate for a few hours. Strain out the seeds and serve the cantaloupe juice in little shooter glasses. BONUS!
Thai Melon Salad
Serves ?
1 cantaloupe or other melon, cut into small bite size pieces
1 clove garlic, minced
2 Tbsp finely minced onion
3 Tbsp chopped fresh mint
3 Tbsp chopped fresh cilantro
1/2″ jalapeno, finely minced
A squeeze or two of fresh lime juice
1. Cut the melon in half. Scoop out the seeds. Use a fillet knife to cut out the melon from each piece then slice into the bite size pieces. Toss gently with the other ingredients.
1 cantaloupe or other melon, cut into small bite size pieces
1 clove garlic, minced
2 Tbsp finely minced onion
3 Tbsp chopped fresh mint
3 Tbsp chopped fresh cilantro
1/2″ jalapeno, finely minced
A squeeze or two of fresh lime juice
1. Cut the melon in half. Scoop out the seeds. Use a fillet knife to cut out the melon from each piece then slice into the bite size pieces. Toss gently with the other ingredients.
Zucchini with Mint and Pecorino
Serves four
1 pound small zucchini squash —-cut into long strips very thinly. Try a mandoline
1/3 cup chopped fresh mint
3 Tablespoons fresh lemon juice
3 Tablespoons extra virgin olive oil
2 ounces pecorino, shaved into thin slices
Salt and freshly ground pepper to taste.
1. Mix all in a bowl. Let sit for at least an hour at room temperature. Toss gently and serve.
1 pound small zucchini squash —-cut into long strips very thinly. Try a mandoline
1/3 cup chopped fresh mint
3 Tablespoons fresh lemon juice
3 Tablespoons extra virgin olive oil
2 ounces pecorino, shaved into thin slices
Salt and freshly ground pepper to taste.
1. Mix all in a bowl. Let sit for at least an hour at room temperature. Toss gently and serve.
Mom's Fruit Tapioca
2 tbs. Instant Tapioca (no substitutions)
2 cups fruit juice
1. Mix the two together. Let sit for 15 minutes.
2. Microwave 2-3 minutes.
2 cups fruit juice
1. Mix the two together. Let sit for 15 minutes.
2. Microwave 2-3 minutes.
Chickpea Croquettes with Greek Salad Topping
Serves four
(Topping)
1 cucumber, quartered lengthwise and then sliced
1 cup cherry tomatoes, quartered
2 green onions (the whole thing), chopped
2 Tablespoons lemon juice
1 Tablespoon olive oil
1/4 cup crumbled feta cheese
(Croquettes)
1 cup chickpea flour (also called gram flour)
2 heaping teaspoons ground cumin
1 heaping teaspoon chili powder
1/2 teaspoon salt
1 3/4 cups cooked chickpeas or 1 15 – ounce can, rinsed, and drained
4 green onions, chopped
1/2 cup diced red bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh parsley
2 Tablespoons lemon juice
1 Tablespoon olive oil
1. Mix all topping ingredients. To make the croquettes, mix together the chickpea flour, cumin, chili powder, and salt. Mix in 3/4 cup hot water. Stir in the remaining ingredients.
2.Coat a nonskillet with cooking spray or add a little canola oil to a well-seasoned cast iron skillet. Heat over medium heat. Drop four 1/4 cup dollops of the chickpea mixture into the skillet turning the heat down a little. Cook about four minutes per side or until golden. Repeat with the rest of the mixture. Serve two croquettes per person topped with about 1/4 cup of the Greek salad.
Recipe from http://recipe.kaiser-permanente.org
(Topping)
1 cucumber, quartered lengthwise and then sliced
1 cup cherry tomatoes, quartered
2 green onions (the whole thing), chopped
2 Tablespoons lemon juice
1 Tablespoon olive oil
1/4 cup crumbled feta cheese
(Croquettes)
1 cup chickpea flour (also called gram flour)
2 heaping teaspoons ground cumin
1 heaping teaspoon chili powder
1/2 teaspoon salt
1 3/4 cups cooked chickpeas or 1 15 – ounce can, rinsed, and drained
4 green onions, chopped
1/2 cup diced red bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh parsley
2 Tablespoons lemon juice
1 Tablespoon olive oil
1. Mix all topping ingredients. To make the croquettes, mix together the chickpea flour, cumin, chili powder, and salt. Mix in 3/4 cup hot water. Stir in the remaining ingredients.
2.Coat a nonskillet with cooking spray or add a little canola oil to a well-seasoned cast iron skillet. Heat over medium heat. Drop four 1/4 cup dollops of the chickpea mixture into the skillet turning the heat down a little. Cook about four minutes per side or until golden. Repeat with the rest of the mixture. Serve two croquettes per person topped with about 1/4 cup of the Greek salad.
Recipe from http://recipe.kaiser-permanente.org
Cucumber Gazpacho
Serves 8
(Soup)
Maybe four cucumbers, enough to make four cups chopped up after peeling and seeding
1 clove garlic
1/2 cup olive oil
1 cup ice water
1/2 cup white wine vinegar
2 Tbsp lemon juice
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
(Relish)
1/4 cup chopped piquillo peppers
1 Tbsp chopped fresh basil, mint or both
1 Tbsp olive oil
1 tsp red wine vinegar
Salt to taste and freshly ground black pepper to taste
1. For the soup, put half of everything into a blender. Blend until smooth. Transfer to a bowl. Do the same with the rest. Chill at least an hour.
2. Mix the relish ingredients and let sit for at least a half hour. Sprinkle a little of this in the center of each bowl of soup. Some will sink but enough will stay visible to be beautiful.
(Soup)
Maybe four cucumbers, enough to make four cups chopped up after peeling and seeding
1 clove garlic
1/2 cup olive oil
1 cup ice water
1/2 cup white wine vinegar
2 Tbsp lemon juice
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
(Relish)
1/4 cup chopped piquillo peppers
1 Tbsp chopped fresh basil, mint or both
1 Tbsp olive oil
1 tsp red wine vinegar
Salt to taste and freshly ground black pepper to taste
1. For the soup, put half of everything into a blender. Blend until smooth. Transfer to a bowl. Do the same with the rest. Chill at least an hour.
2. Mix the relish ingredients and let sit for at least a half hour. Sprinkle a little of this in the center of each bowl of soup. Some will sink but enough will stay visible to be beautiful.
Spinach Pizza with Roasted Garlic, Caramelized Sweet Onion, and Fontina
Serves two for dinner and one for lunch the next day
Rolled out dough for a 12″ pizza or a pre-made crust
1 head garlic
1/2 cup olive oil (you will only use about 2 tablespoons of it so you will have roasted garlic oil leftover for another use — takes advantage of the fact you went to the trouble to roast the garlic)
1 sweet onion
1 bunch fresh spinach
2 ounces fontina cheese
Salt and freshly ground pepper
1. Drizzle garlic clove with olive oil. Wrap the whole head of garlic loosely in aluminum foil. Roast it in a 400 degree oven for one hour. When cool enough to handle, cut the tops off of the cloves. Squeeze garlic out of papery wrappers into a bowl. It’s best to do this step ahead of time so the garlic and oil can sit for a while.
2. Preheat your oven and pizza stone if you are using one to as hot as it can go without broiling. Thinly slice the onion. Heat a tablespoon of the olive oil in a saute pan gently, add the onion, and cover. Stir the onion every now and then until it caramelizes. This takes maybe fifteen minutes. Wash and dry the spinach leaves from the whole bunch. Coarsely grate the fontina.
3. Roll out the dough to a 12 inch circle and place in on a lightly floured baking sheet. If using a pre-made crust, follow the instructions. Brush the crust lightly with about a tablespoon of the garlic oil, but try scoop out a lot of the roasted garlic and spread it around. Scatter the caramelized onions. Add a thick layer of spinach leaves. Top with half the cheese. Add another layer of spinach leaves and top with the rest of the cheese. Sprinkle and little salt and a liberal amount of freshly ground black pepper.
4. Bake pizzas in two steps. That way you just need to finish it in the oven when everything else is totally ready —- like the table is set, the salad has been made, and your partner is close by and ready to eat. Try baking this spinach pizza for about 6 minutes first, getting everything else ready and the kitchen cleaned up, and then finishing it for about three minutes. Cut it into six pieces and serve.
Recipe from http://recipe.kaiser-permanente.org
Rolled out dough for a 12″ pizza or a pre-made crust
1 head garlic
1/2 cup olive oil (you will only use about 2 tablespoons of it so you will have roasted garlic oil leftover for another use — takes advantage of the fact you went to the trouble to roast the garlic)
1 sweet onion
1 bunch fresh spinach
2 ounces fontina cheese
Salt and freshly ground pepper
1. Drizzle garlic clove with olive oil. Wrap the whole head of garlic loosely in aluminum foil. Roast it in a 400 degree oven for one hour. When cool enough to handle, cut the tops off of the cloves. Squeeze garlic out of papery wrappers into a bowl. It’s best to do this step ahead of time so the garlic and oil can sit for a while.
2. Preheat your oven and pizza stone if you are using one to as hot as it can go without broiling. Thinly slice the onion. Heat a tablespoon of the olive oil in a saute pan gently, add the onion, and cover. Stir the onion every now and then until it caramelizes. This takes maybe fifteen minutes. Wash and dry the spinach leaves from the whole bunch. Coarsely grate the fontina.
3. Roll out the dough to a 12 inch circle and place in on a lightly floured baking sheet. If using a pre-made crust, follow the instructions. Brush the crust lightly with about a tablespoon of the garlic oil, but try scoop out a lot of the roasted garlic and spread it around. Scatter the caramelized onions. Add a thick layer of spinach leaves. Top with half the cheese. Add another layer of spinach leaves and top with the rest of the cheese. Sprinkle and little salt and a liberal amount of freshly ground black pepper.
4. Bake pizzas in two steps. That way you just need to finish it in the oven when everything else is totally ready —- like the table is set, the salad has been made, and your partner is close by and ready to eat. Try baking this spinach pizza for about 6 minutes first, getting everything else ready and the kitchen cleaned up, and then finishing it for about three minutes. Cut it into six pieces and serve.
Recipe from http://recipe.kaiser-permanente.org
No-Cook Curried Pea Soup
Serves 4
1 pound shelled fresh peas or frozen peas
¼ cup extra-virgin olive oil
2 ½ teaspoons curry powder
2 cups sliced butter lettuce
1 shallot
10 mint leaves
2 cups low-sodium vegetable stock
1 cup ice water
1 Tablespoon lemon juice
¾ teaspoons kosher salt
1. Combine all the ingredients in a blender and purée until very smooth. This may take a few minutes. With a pedestrian blender, it may work better doing it in two batches. Best if served chilled.
Recipe from http://recipe.kaiser-permanente.org
1 pound shelled fresh peas or frozen peas
¼ cup extra-virgin olive oil
2 ½ teaspoons curry powder
2 cups sliced butter lettuce
1 shallot
10 mint leaves
2 cups low-sodium vegetable stock
1 cup ice water
1 Tablespoon lemon juice
¾ teaspoons kosher salt
1. Combine all the ingredients in a blender and purée until very smooth. This may take a few minutes. With a pedestrian blender, it may work better doing it in two batches. Best if served chilled.
Recipe from http://recipe.kaiser-permanente.org
Unbelievably Good Chicken Stew with Meyer Lemons and Fennel
Serves 6
1 large fennel bulb
3 large Meyer lemons (you might want to use just two – it depends on how much you like a bold lemony flavor)
6 red new potatoes cut into quarters
1 tsp coarse salt
6 chicken thighs, boned and skinned or the equivalent using a mixture of chicken breasts and thighs
1/2 tsp freshly ground pepper
1 tsp dried oregano or 3 Tbsp fresh oregano leaves
4 garlic cloves, minced
2 Tbsp olive oil
1/4 cup green olives (optional)
1/2 cup dry white wine
1/2 cup water
2 Tbsp grated Meyer lemon zest
1. Trim the stalks from the fennel, reserving the lacy greens. Slice the fennel lengthwise in 1/4″ thick slices then slice these lengthwise into 1/2″ pieces. Cut the lemons in half then cut each half into 3 to 4 pieces. Discard the seeds. Put the lemons in a bowl and sprinkle with salt. Add the chicken, pepper, garlic and oregano and turn to coat. Set aside for about 30 minutes.
2. Heat 1 Tbsp olive oil in a deep sauté pan over medium heat. Lightly brown the chicken, turning several times. Remove the chicken and set aside. Add the remaining olive oil and the fennel. Cook for 6 to 8 minutes. Stir in the lemons, optional olives, wine and water, scraping up the brown bits. Return the chicken to the pan. Add the potatoes. Cover and simmer for about 45 minutes. Mince the fennel fronds, mix with the lemon zest and sprinkle over your dinner in a serving bowl. Serve with a big garden fresh salad.
Recipe from http://recipe.kaiser-permanente.org
1 large fennel bulb
3 large Meyer lemons (you might want to use just two – it depends on how much you like a bold lemony flavor)
6 red new potatoes cut into quarters
1 tsp coarse salt
6 chicken thighs, boned and skinned or the equivalent using a mixture of chicken breasts and thighs
1/2 tsp freshly ground pepper
1 tsp dried oregano or 3 Tbsp fresh oregano leaves
4 garlic cloves, minced
2 Tbsp olive oil
1/4 cup green olives (optional)
1/2 cup dry white wine
1/2 cup water
2 Tbsp grated Meyer lemon zest
1. Trim the stalks from the fennel, reserving the lacy greens. Slice the fennel lengthwise in 1/4″ thick slices then slice these lengthwise into 1/2″ pieces. Cut the lemons in half then cut each half into 3 to 4 pieces. Discard the seeds. Put the lemons in a bowl and sprinkle with salt. Add the chicken, pepper, garlic and oregano and turn to coat. Set aside for about 30 minutes.
2. Heat 1 Tbsp olive oil in a deep sauté pan over medium heat. Lightly brown the chicken, turning several times. Remove the chicken and set aside. Add the remaining olive oil and the fennel. Cook for 6 to 8 minutes. Stir in the lemons, optional olives, wine and water, scraping up the brown bits. Return the chicken to the pan. Add the potatoes. Cover and simmer for about 45 minutes. Mince the fennel fronds, mix with the lemon zest and sprinkle over your dinner in a serving bowl. Serve with a big garden fresh salad.
Recipe from http://recipe.kaiser-permanente.org
Sweet and Spicy Several Kinds of Beans Soup
Serves 8
1 ¾ cup different kinds of dried beans
3 Tablespoons olive oil
4 cloves garlic, chopped
1 green or red pepper, diced (I used a bottle roasted red pepper because it’s winter and there are no local peppers)
1 large fresh Anaheim chili pepper, finely chopped
½ inch of a jalapeño, finely chopped
1 yellow onion, diced
1 carrot, chopped
1 celery stalk, chopped
½ teaspoon crushed red chili flakes
4 cups low sodium chicken stock or vegetable stock
1 pound can crushed tomatoes
2 Tablespoons tomato paste
1 Tablespoon sugar
1 heaping Tablespoon dried basil
1 heaping Tablespoon dried oregano
1 Tablespoon red wine or balsamic vinegar
½ Tablespoon dried thyme
2 bay leaves
Salt and freshly ground pepper to taste
Large handful fresh cilantro, chopped
1. Sort through the beans and look for stones. Soak them overnight (or longer) in about a quart of cold water.
2. Heat the oil in a large soup pot. Add the onion, garlic, bell pepper, fresh chilies, carrot, celery, and crushed red chilies. Sauté until the onion starts to become translucent.
3. Drain the beans saving the bean water. Add the beans, tomatoes, tomato paste, stock, sugar, herbs, vinegar, and bay leaf. Bring to a boil and simmer partially covered for 2 – 2 ½ hours or until the beans are tender. I added about a cup of bean water near the end as the soup had cooked down a bit and thickened. Some beans break down faster than others and thicken the soup while others hold their shape. Try different mixtures. Discard the bay leaves. Season the soup to taste and sweep in the cilantro. Serve with a salad.
Recipe from http://recipe.kaiser-permanente.org
1 ¾ cup different kinds of dried beans
3 Tablespoons olive oil
4 cloves garlic, chopped
1 green or red pepper, diced (I used a bottle roasted red pepper because it’s winter and there are no local peppers)
1 large fresh Anaheim chili pepper, finely chopped
½ inch of a jalapeño, finely chopped
1 yellow onion, diced
1 carrot, chopped
1 celery stalk, chopped
½ teaspoon crushed red chili flakes
4 cups low sodium chicken stock or vegetable stock
1 pound can crushed tomatoes
2 Tablespoons tomato paste
1 Tablespoon sugar
1 heaping Tablespoon dried basil
1 heaping Tablespoon dried oregano
1 Tablespoon red wine or balsamic vinegar
½ Tablespoon dried thyme
2 bay leaves
Salt and freshly ground pepper to taste
Large handful fresh cilantro, chopped
1. Sort through the beans and look for stones. Soak them overnight (or longer) in about a quart of cold water.
2. Heat the oil in a large soup pot. Add the onion, garlic, bell pepper, fresh chilies, carrot, celery, and crushed red chilies. Sauté until the onion starts to become translucent.
3. Drain the beans saving the bean water. Add the beans, tomatoes, tomato paste, stock, sugar, herbs, vinegar, and bay leaf. Bring to a boil and simmer partially covered for 2 – 2 ½ hours or until the beans are tender. I added about a cup of bean water near the end as the soup had cooked down a bit and thickened. Some beans break down faster than others and thicken the soup while others hold their shape. Try different mixtures. Discard the bay leaves. Season the soup to taste and sweep in the cilantro. Serve with a salad.
Recipe from http://recipe.kaiser-permanente.org
Wednesday, June 2, 2010
Crepe Crazy
For the past couple of days, I have been obsessed with crepes. Hadn't really made them before, but I looked up a recipe (listed at the bottom of the post), and I've made crepes 3 times in 24 hours. C-R-A-Z-Y, people. Then I looked up like a million things to put in a crepe, because I wasn't feeling all that creative, and I only have weird stuff in the fridge right now. Without further ado, here are a million crepe recipes.
Savory Crepes
Leek and Apple Crepes
Peanut Tofu Crepes
Wild Rice and Corn Crepes
Zucchini Crepes
Asparagus and Hard-Boiled Egg Crepes with Hollandaise Sauce
Prosciutto, Gorgonzola and Fig Preserve Crepes
Crepe Florentine (Spinach and Ricotta)
Broccoli, Mushroom and Swiss Crepes
Cheap Veggie Medley Crepes
Crepes Marquis Profeta (Bacon, Green Pepper, Mushroom and Cheddar)
Mushroom Crepes
Spinach Crepes
Dessert Crepes (seriously, do you even need a recipe? just fill them with anything!)
Italian Dessert Crepes
Orange Almond Crepes
Blueberry Lemon Crepes
Chocolate Crepes with Orange-Chocolate Sauce
Strawberry and Cream Cheese Crepes
Almond Crepes
Basic Crepe Recipe
1 cup all-purpose flour (see Note)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Note: I do not recommend whole wheat flour be used, at least not for dessert crepes. It makes the crepes feel grainy and a little on the heavy side. The second time I made the recipe, I used whole wheat pastry flour, and that worked a little better, but still noticeably different results than plain white flour.
To crisp the edges of sweet crepes, add 1/4 cup of powdered sugar. To add more flavor to savory crepes, add some complimentary chopped herbs, either fresh or dried.
Savory Crepes
Leek and Apple Crepes
Peanut Tofu Crepes
Wild Rice and Corn Crepes
Zucchini Crepes
Asparagus and Hard-Boiled Egg Crepes with Hollandaise Sauce
Prosciutto, Gorgonzola and Fig Preserve Crepes
Crepe Florentine (Spinach and Ricotta)
Broccoli, Mushroom and Swiss Crepes
Cheap Veggie Medley Crepes
Crepes Marquis Profeta (Bacon, Green Pepper, Mushroom and Cheddar)
Mushroom Crepes
Spinach Crepes
Dessert Crepes (seriously, do you even need a recipe? just fill them with anything!)
Italian Dessert Crepes
Orange Almond Crepes
Blueberry Lemon Crepes
Chocolate Crepes with Orange-Chocolate Sauce
Strawberry and Cream Cheese Crepes
Almond Crepes
Basic Crepe Recipe
1 cup all-purpose flour (see Note)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Note: I do not recommend whole wheat flour be used, at least not for dessert crepes. It makes the crepes feel grainy and a little on the heavy side. The second time I made the recipe, I used whole wheat pastry flour, and that worked a little better, but still noticeably different results than plain white flour.
To crisp the edges of sweet crepes, add 1/4 cup of powdered sugar. To add more flavor to savory crepes, add some complimentary chopped herbs, either fresh or dried.
Wednesday, March 3, 2010
Tuesday, February 23, 2010
Mini Meatless Pot Pies with Roasted Mushroom Gravy
Roasted Mushroom Gravy
8 oz cremini mushrooms, sliced
4 shallots, unpeeled
4 cloves garlic, unpeeled
2 tbsp oil
salt and pepper
2 tbsp margarine
2 tbsp flour
1 cup plain soy milk
1 cup water
splash of mushroom soy sauce (optional)
sage and thyme to taste
salt and pepper to taste
1/2 recipe puff pastry (sub margarine for butter)
6 small potatoes, thinly sliced
3 large carrots, thinly sliced
19 oz can white kidney beans
1 cup (or more) fresh cranberries
1. Preheat oven to 400 degrees. Toss sliced mushrooms, shallots, and garlic in olive oil. Spread out on a baking sheet and sprinkle with salt and pepper. Roast for 20 minutes, turning a few times to keep from burning. Remove from oven, let cool, the peel and chop shallots and garlic.
2. Heat margarine in a saucepan over medium heat. Add flour and stir. Let flour darken slightly, then add chopped shallots and garlic. Slowly add soy milk, water, and mushrooms and bring to bubbling. Add soy sauce, if using. Season to taste with spices and salt and pepper (I like a really sage-y gravy). Remove from heat and set aside.
3. Bring a medium pot of salted water to a boil. Blanch potatoes for 1 minute, then remove with a slotted spoon and drain. Repeat with carrots.
4. Lightly grease 8 ramekins (1 cup capacity). Spoon a layer of gravy on the bottom. Top with a layer of sliced potatoes, then carrots. Top that with another layer of gravy, then top with beans and cranberries. Top with more gravy, then a final layer of potatoes. Note: don't go too crazy on the gravy or your pies will bubble over and make a huge mess. It's OK to have some gravy left over.
5. Roll out puff pastry to about 1/2" thick and cut into circles to fit the top of the ramekin (use the leftovers to make turnovers). Top each pot pie with the pastry, then bake for 20-25 minutes, or until pastry is golden and gravy is bubbling.
Recipe courtesy of http://vegandad.blogspot.com
8 oz cremini mushrooms, sliced
4 shallots, unpeeled
4 cloves garlic, unpeeled
2 tbsp oil
salt and pepper
2 tbsp margarine
2 tbsp flour
1 cup plain soy milk
1 cup water
splash of mushroom soy sauce (optional)
sage and thyme to taste
salt and pepper to taste
1/2 recipe puff pastry (sub margarine for butter)
6 small potatoes, thinly sliced
3 large carrots, thinly sliced
19 oz can white kidney beans
1 cup (or more) fresh cranberries
1. Preheat oven to 400 degrees. Toss sliced mushrooms, shallots, and garlic in olive oil. Spread out on a baking sheet and sprinkle with salt and pepper. Roast for 20 minutes, turning a few times to keep from burning. Remove from oven, let cool, the peel and chop shallots and garlic.
2. Heat margarine in a saucepan over medium heat. Add flour and stir. Let flour darken slightly, then add chopped shallots and garlic. Slowly add soy milk, water, and mushrooms and bring to bubbling. Add soy sauce, if using. Season to taste with spices and salt and pepper (I like a really sage-y gravy). Remove from heat and set aside.
3. Bring a medium pot of salted water to a boil. Blanch potatoes for 1 minute, then remove with a slotted spoon and drain. Repeat with carrots.
4. Lightly grease 8 ramekins (1 cup capacity). Spoon a layer of gravy on the bottom. Top with a layer of sliced potatoes, then carrots. Top that with another layer of gravy, then top with beans and cranberries. Top with more gravy, then a final layer of potatoes. Note: don't go too crazy on the gravy or your pies will bubble over and make a huge mess. It's OK to have some gravy left over.
5. Roll out puff pastry to about 1/2" thick and cut into circles to fit the top of the ramekin (use the leftovers to make turnovers). Top each pot pie with the pastry, then bake for 20-25 minutes, or until pastry is golden and gravy is bubbling.
Recipe courtesy of http://vegandad.blogspot.com
Indian Lentil and Rice Pancakes
Makes 10 pancakes
Note: Recipe must be started the day before it is to be served.
3/4 cup basmati rice
1/4 cup red lentils
1 cup warm water
1/2 tsp salt (or to taste)
1/2 tsp tumeric
1/2 tsp freshly ground pepper
2 tbsp chopped cilantro
1. Place rice, lentils and water in a juice pitcher. Cover and let sit overnight.
2. Drain water off (reserve) and blend rice and lentils with an immersion blender. Then, blend water back into the lentils/rice until smooth. Cover and let ferment in a warm place for 24 hours. (Or, you can soak everything in a bowl, and blend in a food processor. I find the first method easier and less messy).
3. Heat a non-stick frying pan (like a well-seasoned cast iron pan) over medium heat. Mix salt, tumeric, pepper, and cilantro into the batter.
4. Brush the pan with oil, and pour a scant 1/4 cup of batter on the pan. Spread/thin out batter with the back of a spoon (you can make 3 pancakes at once, depending on the size of your pan). Cook for 1-2 minutes, until dry around the edges, flip, and cook another minute or so. Keep cooked pancakes wrapped in a towel while you cook the others. Serve at once.
Note: Recipe must be started the day before it is to be served.
3/4 cup basmati rice
1/4 cup red lentils
1 cup warm water
1/2 tsp salt (or to taste)
1/2 tsp tumeric
1/2 tsp freshly ground pepper
2 tbsp chopped cilantro
1. Place rice, lentils and water in a juice pitcher. Cover and let sit overnight.
2. Drain water off (reserve) and blend rice and lentils with an immersion blender. Then, blend water back into the lentils/rice until smooth. Cover and let ferment in a warm place for 24 hours. (Or, you can soak everything in a bowl, and blend in a food processor. I find the first method easier and less messy).
3. Heat a non-stick frying pan (like a well-seasoned cast iron pan) over medium heat. Mix salt, tumeric, pepper, and cilantro into the batter.
4. Brush the pan with oil, and pour a scant 1/4 cup of batter on the pan. Spread/thin out batter with the back of a spoon (you can make 3 pancakes at once, depending on the size of your pan). Cook for 1-2 minutes, until dry around the edges, flip, and cook another minute or so. Keep cooked pancakes wrapped in a towel while you cook the others. Serve at once.
Khichri (Indian Rice dish)
1 sweet onion
2 cloves garlic, chopped
1 cup basmati rice
5 cups water (more if needed)
2 tsp salt (or to taste)
1 cup red lentils
3 tbsp margarine
2 shallots, thinly sliced
2 tsp garam masala
1/4 cup chopped cilantro
1. Preheat oven to 300 degrees. Get water boiling on the stove in an ovenproof pan with a lid. Rinse rice and put in boiling water with onions, garlic, and salt. Reduce heat and simmer on low, uncovered, for 20 minutes.
2. Rinse red lentils and add to pan. Cover and simmer for 15 minutes.
3. By now the rice and lentils will be mostly cooked and getting fairly dry. If too dry, mix in some more water, then place in the oven. Bake for 20-30 minutes, until fully cooked.
4. Heat margarine in a small pan over medium heat and fry sliced shallots for 5-7 minutes, until golden. Add in garam masala, then gently stir into khrichi along with the cilantro. Add water, if needed, to reach desired consistency. It can be more dry like a biryani, or wetter like a porridge. Season to taste and serve.
Recipe courtesy of http://vegandad.blogspot.com
2 cloves garlic, chopped
1 cup basmati rice
5 cups water (more if needed)
2 tsp salt (or to taste)
1 cup red lentils
3 tbsp margarine
2 shallots, thinly sliced
2 tsp garam masala
1/4 cup chopped cilantro
1. Preheat oven to 300 degrees. Get water boiling on the stove in an ovenproof pan with a lid. Rinse rice and put in boiling water with onions, garlic, and salt. Reduce heat and simmer on low, uncovered, for 20 minutes.
2. Rinse red lentils and add to pan. Cover and simmer for 15 minutes.
3. By now the rice and lentils will be mostly cooked and getting fairly dry. If too dry, mix in some more water, then place in the oven. Bake for 20-30 minutes, until fully cooked.
4. Heat margarine in a small pan over medium heat and fry sliced shallots for 5-7 minutes, until golden. Add in garam masala, then gently stir into khrichi along with the cilantro. Add water, if needed, to reach desired consistency. It can be more dry like a biryani, or wetter like a porridge. Season to taste and serve.
Recipe courtesy of http://vegandad.blogspot.com
Potato and Oyster Mushroom Curry
2 tbsp oil
1 onion, halved and sliced
1/2 cup chopped cilantro
8 oz oyster mushrooms, cut into large pieces
salt to taste
1/2 tsp tumeric
1 tsp garam masala
1 tsp chili powder
1/2 lb potatoes, cut into small chunks
2 large tomatoes, small dice
1/2 cup water, more if needed
1 tsp lemon juice
1. Heat oil in a frying pan over medium heat. Fry onions and cilantro for 5-7 minutes, until soft and translucent. Add mushrooms, salt, and spices. Fry for about 5 minutes, until mushrooms release their water. Add a splash of water if spices stick too much.
2. Add potatoes, tomatoes, and water and mix well. Bring to bubbling, then cover, reduce heat, and simmer for 15-20 minutes, until potatoes are cooked. Add more water if it gets too dry, then stir in lemon juice and serve.
Recipe courtesy of http://vegandad.blogspot.com
1 onion, halved and sliced
1/2 cup chopped cilantro
8 oz oyster mushrooms, cut into large pieces
salt to taste
1/2 tsp tumeric
1 tsp garam masala
1 tsp chili powder
1/2 lb potatoes, cut into small chunks
2 large tomatoes, small dice
1/2 cup water, more if needed
1 tsp lemon juice
1. Heat oil in a frying pan over medium heat. Fry onions and cilantro for 5-7 minutes, until soft and translucent. Add mushrooms, salt, and spices. Fry for about 5 minutes, until mushrooms release their water. Add a splash of water if spices stick too much.
2. Add potatoes, tomatoes, and water and mix well. Bring to bubbling, then cover, reduce heat, and simmer for 15-20 minutes, until potatoes are cooked. Add more water if it gets too dry, then stir in lemon juice and serve.
Recipe courtesy of http://vegandad.blogspot.com
Naan
Makes 6 naan.
2 cups of All Purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt
3/4 cup lukewarm water
Also needed:
1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling
1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. Add sugar, salt and baking soda to the flour and mix well.
2. Add the oil and yogurt mix, this will become crumbly dough. Add the water/yeast mixture and make into soft dough .Note: after dough rises, it will become little softer.
3. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
4. Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as a clay tandoor.
5. Next turn the oven to high broil. Knead the dough for about two to three minutes and divide the dough into six equal parts. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
6. Before putting the naan in oven, lightly wet your hands and take the rolled naan, and flip them between your palms and place onto your baking/pizza stone into the oven. You can place about 2 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. When the naan is done, it should be golden brown color on top.
7. Take naan out of the oven and brush lightly with clear butter or ghee. Note: wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get back up to temperature.
Recipe courtesy of http://www.manjulaskitchen.com
2 cups of All Purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt
3/4 cup lukewarm water
Also needed:
1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling
1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. Add sugar, salt and baking soda to the flour and mix well.
2. Add the oil and yogurt mix, this will become crumbly dough. Add the water/yeast mixture and make into soft dough .Note: after dough rises, it will become little softer.
3. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
4. Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as a clay tandoor.
5. Next turn the oven to high broil. Knead the dough for about two to three minutes and divide the dough into six equal parts. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
6. Before putting the naan in oven, lightly wet your hands and take the rolled naan, and flip them between your palms and place onto your baking/pizza stone into the oven. You can place about 2 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. When the naan is done, it should be golden brown color on top.
7. Take naan out of the oven and brush lightly with clear butter or ghee. Note: wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get back up to temperature.
Recipe courtesy of http://www.manjulaskitchen.com
Indian Kale and Split Peas
2 tbsp oil
2 onions, diced
2 cloves garlic, minced
1 tsp garam masala
1/2 tsp chili powder
1/2 cup yellow split peas, rinsed
1 cup water (more if needed)
1 tomato, diced
1 tsp tumeric
salt to taste
1 bunch kale, rinsed and chopped (stems removed, optional)
1. Heat margarine in a large pot over medium heat. Saute onions and garlic for 5-7 minutes, until soft and translucent. Add garam masala and chili powder and fry for 1 minute.
2. Add split peas, water, tomato, tumeric, and salt and bring to bubbling. Let bubble for 5 minutes, then add kale. Stir until wilted, then reduce heat, cover, and simmer for 60-75 minutes, until split peas are cooked. Check periodically to stir, adding more water if too dry.
Recipe courtesy of http://vegandad.blogspot.com
2 onions, diced
2 cloves garlic, minced
1 tsp garam masala
1/2 tsp chili powder
1/2 cup yellow split peas, rinsed
1 cup water (more if needed)
1 tomato, diced
1 tsp tumeric
salt to taste
1 bunch kale, rinsed and chopped (stems removed, optional)
1. Heat margarine in a large pot over medium heat. Saute onions and garlic for 5-7 minutes, until soft and translucent. Add garam masala and chili powder and fry for 1 minute.
2. Add split peas, water, tomato, tumeric, and salt and bring to bubbling. Let bubble for 5 minutes, then add kale. Stir until wilted, then reduce heat, cover, and simmer for 60-75 minutes, until split peas are cooked. Check periodically to stir, adding more water if too dry.
Recipe courtesy of http://vegandad.blogspot.com
Leek, Onion and Potato Soup
2 tbsp oil
2 tbsp margarine
2 large sweet onions, halved and sliced
6 leeks, white and light greens part, sliced
2 cloves garlic, minced
2 cups red wine
5 cups water or veggie stock
2 tsp sage
1/2 tsp coriander
1 tsp marjoram
1 tsp oregano
2 tsp mushroom soy sauce (or regular)
salt and pepper to taste (heavy on the pepper)
3 large red potatoes, peeled, small dice
1 medium sweet potato, peeled, small dice
1 19 0z can white kidney beans, rinsed and drained
1. Heat oil and margarine in a large pot over medium heat. Add in onions and and saute for a few minutes until they begin to soften. Then add in leeks and garlic and mix well. Once things are sizzling along, reduce heat to medium-low and cook, uncovered, for 45-60 minutes, until onions and leeks become a nice golden brown. Stir occasionally to keep from sticking.
2. Add wine to the pot and stir to deglaze. Add in water, spices, soy sauce, potatoes and beans. Bring to bubbling, then reduce heat to low, cover and cook for 30-45 minutes, until potatoes are soft but not mushy. Adjust seasoning to taste and serve.
Recipe courtesy of http://vegandad.blogspot.com
2 tbsp margarine
2 large sweet onions, halved and sliced
6 leeks, white and light greens part, sliced
2 cloves garlic, minced
2 cups red wine
5 cups water or veggie stock
2 tsp sage
1/2 tsp coriander
1 tsp marjoram
1 tsp oregano
2 tsp mushroom soy sauce (or regular)
salt and pepper to taste (heavy on the pepper)
3 large red potatoes, peeled, small dice
1 medium sweet potato, peeled, small dice
1 19 0z can white kidney beans, rinsed and drained
1. Heat oil and margarine in a large pot over medium heat. Add in onions and and saute for a few minutes until they begin to soften. Then add in leeks and garlic and mix well. Once things are sizzling along, reduce heat to medium-low and cook, uncovered, for 45-60 minutes, until onions and leeks become a nice golden brown. Stir occasionally to keep from sticking.
2. Add wine to the pot and stir to deglaze. Add in water, spices, soy sauce, potatoes and beans. Bring to bubbling, then reduce heat to low, cover and cook for 30-45 minutes, until potatoes are soft but not mushy. Adjust seasoning to taste and serve.
Recipe courtesy of http://vegandad.blogspot.com
Vegetarian Lettuce Wraps
one head of napa cabbage or lettuce
1 block extra firm tofu, finely diced
1 c mushrooms, finely diced
a splash each of mirin and soy sauce
2 cloves of garlic, minced
1 inch piece of ginger, minced
1 tbsp. sesame oil
1. Remove the outer leaves from the cabbage and divvy them up between four plates. Finely dice up the smaller leaves that are in the center – they’re too small for scooping, but they’re delicious sauteed with the tofu and mushrooms!
2. In a bowl, combine the tofu, mirin, soy sauce, garlic, and ginger. Toss to coat and let the tofu marinate for about 30 minutes, tossing after 15 minutes so everything marinates evenly.
3. Heat the sesame oil in a large frying pan and add the tofu. Let the tofu cook, stirring occasionally, for about five minutes. Now, add the mushrooms and cabbage to your pan and cook for a few minutes more, until the mushrooms soften.
4. Spoon 1/4 of the tofu filling onto each plate along with some Sesame Noodles (recipe below). To assemble a wrap, just spoon some of the tofu mixture into the little cabbage or lettuce cups, wrap up like a tiny burrito, and munch away!
Sesame Noodles
box of your favorite Asian noodles (udon or soba would work really well)
a splash each of sesame oil, mirin, rice vinegar, and soy sayce
2 tbsp. sesame seeds
1. Cook the noodles according to the package directions. Drain and rinse them, then transfer them back to the empty pot (with the burner off). Toss the noodles with the mirin, rice vinegar, soy sauce, and sesame oil. Stir in the sesame seeds and serve.
Recipe courtesy of http://www.glueandglitter.com
1 block extra firm tofu, finely diced
1 c mushrooms, finely diced
a splash each of mirin and soy sauce
2 cloves of garlic, minced
1 inch piece of ginger, minced
1 tbsp. sesame oil
1. Remove the outer leaves from the cabbage and divvy them up between four plates. Finely dice up the smaller leaves that are in the center – they’re too small for scooping, but they’re delicious sauteed with the tofu and mushrooms!
2. In a bowl, combine the tofu, mirin, soy sauce, garlic, and ginger. Toss to coat and let the tofu marinate for about 30 minutes, tossing after 15 minutes so everything marinates evenly.
3. Heat the sesame oil in a large frying pan and add the tofu. Let the tofu cook, stirring occasionally, for about five minutes. Now, add the mushrooms and cabbage to your pan and cook for a few minutes more, until the mushrooms soften.
4. Spoon 1/4 of the tofu filling onto each plate along with some Sesame Noodles (recipe below). To assemble a wrap, just spoon some of the tofu mixture into the little cabbage or lettuce cups, wrap up like a tiny burrito, and munch away!
Sesame Noodles
box of your favorite Asian noodles (udon or soba would work really well)
a splash each of sesame oil, mirin, rice vinegar, and soy sayce
2 tbsp. sesame seeds
1. Cook the noodles according to the package directions. Drain and rinse them, then transfer them back to the empty pot (with the burner off). Toss the noodles with the mirin, rice vinegar, soy sauce, and sesame oil. Stir in the sesame seeds and serve.
Recipe courtesy of http://www.glueandglitter.com
Samosa Potato Salad
Serves 6–8 as a side dish
2 pounds new potatoes
1 bayleaf
1/3 cup olive oil
2 – 3 large shallots, chopped (about 1 cup)
4 cloves garlic, finely minced
1 inch fresh ginger, peeled and grated
2 teaspoons garam masala
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 1/2 cups frozen peas
salt and pepper
fresh chives (optional)
1. Wash the potatoes thoroughly and chop them into bite-sized pieces. Place them in a large pot, and fill it with enough cold water to cover the potatoes. Add the bay leaf, cover and bring to a boil over moderate heat. Once boiling, cook uncovered for 5–8 minutes, until the potatoes are fork-tender. Discard the bay leaf, drain, and let cool.
2. Meanwhile, heat the oil in a large skillet over medium heat. Saute the shallots for about 3 minutes until translucent, then add in the garlic and ginger and cook for 1-2 minutes longer. Stir in the spices, lemon juice and peas. Continue to stir the mixture until the peas have completely thawed.
3. Toss the potatoes and shallot mixture together in a large bowl, add salt and pepper to taste. Top with freshly chopped chives, if desired. Serve immediately, or chill thoroughly in an air-tight container. Keeps 1 week.
Recipe courtesy of http://bittersweetblog.wordpress.com
2 pounds new potatoes
1 bayleaf
1/3 cup olive oil
2 – 3 large shallots, chopped (about 1 cup)
4 cloves garlic, finely minced
1 inch fresh ginger, peeled and grated
2 teaspoons garam masala
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 1/2 cups frozen peas
salt and pepper
fresh chives (optional)
1. Wash the potatoes thoroughly and chop them into bite-sized pieces. Place them in a large pot, and fill it with enough cold water to cover the potatoes. Add the bay leaf, cover and bring to a boil over moderate heat. Once boiling, cook uncovered for 5–8 minutes, until the potatoes are fork-tender. Discard the bay leaf, drain, and let cool.
2. Meanwhile, heat the oil in a large skillet over medium heat. Saute the shallots for about 3 minutes until translucent, then add in the garlic and ginger and cook for 1-2 minutes longer. Stir in the spices, lemon juice and peas. Continue to stir the mixture until the peas have completely thawed.
3. Toss the potatoes and shallot mixture together in a large bowl, add salt and pepper to taste. Top with freshly chopped chives, if desired. Serve immediately, or chill thoroughly in an air-tight container. Keeps 1 week.
Recipe courtesy of http://bittersweetblog.wordpress.com
Vindaloo Vegetables
3 cloves garlic, peeled
1 tbsp. ginger, peeled and chopped
1 small date, coarsely chopped
1 1/2 tsp. ground coriander
1/4 tsp. cardamom
1 tsp. ground cumin
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper, or to taste
1/2 tsp. turmeric
1 tbsp. white wine vinegar
1 large yellow onion, chopped
2 carrots, thinly sliced
1 green or red bell pepper, seeded and diced
4 cups cauliflower florets
2 zucchini, cut into 1/4-inch-thick slices
1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)
1 6-ounce can tomato paste
Water
Salt and freshly ground black pepper (salt is optional)
1 cup frozen green peas, thawed
1. In a blender or food processor, combine the garlic, ginger, date, coriander, cumin, mustard, cayenne, turmeric, vinegar, and 1/2 cup water; process until smooth and set aside.
2. Heat a large non-stick pot or wok over medium-high heat. Add the onions and carrots and one tablespoon of water, cover, and cook until softened, stirring often and adding more water as necessary to prevent burning--about 5 minutes.
3. Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the bell pepper, cauliflower, zucchini, and kidney beans. Cover and turn heat to low.
4. Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, season with pepper and salt (if using), cover, and cook until the vegetables are tender, but not mushy, about 20 minutes.
5. Add the peas and allow to heat through for about 5 minutes. Serve alone or over basmati rice or other grain.
Recipe courtesy of http://blog.fatfreevegan.com
1 tbsp. ginger, peeled and chopped
1 small date, coarsely chopped
1 1/2 tsp. ground coriander
1/4 tsp. cardamom
1 tsp. ground cumin
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper, or to taste
1/2 tsp. turmeric
1 tbsp. white wine vinegar
1 large yellow onion, chopped
2 carrots, thinly sliced
1 green or red bell pepper, seeded and diced
4 cups cauliflower florets
2 zucchini, cut into 1/4-inch-thick slices
1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)
1 6-ounce can tomato paste
Water
Salt and freshly ground black pepper (salt is optional)
1 cup frozen green peas, thawed
1. In a blender or food processor, combine the garlic, ginger, date, coriander, cumin, mustard, cayenne, turmeric, vinegar, and 1/2 cup water; process until smooth and set aside.
2. Heat a large non-stick pot or wok over medium-high heat. Add the onions and carrots and one tablespoon of water, cover, and cook until softened, stirring often and adding more water as necessary to prevent burning--about 5 minutes.
3. Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the bell pepper, cauliflower, zucchini, and kidney beans. Cover and turn heat to low.
4. Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, season with pepper and salt (if using), cover, and cook until the vegetables are tender, but not mushy, about 20 minutes.
5. Add the peas and allow to heat through for about 5 minutes. Serve alone or over basmati rice or other grain.
Recipe courtesy of http://blog.fatfreevegan.com
Free-form Butternut Squash Pizza
Using the pizza crust recipe in the previous post or your own favorite recipe:
1/2 butternut squash
fresh sage
shredded gruyere
walnuts
1. Peel the squash and slice it thinly. Spread the slices on a slightly greased cookie sheet and sprinkle with salt and pepper. Bake for 20 minutes at 350 degrees.
2. While the squash is cooking, lightly fry the sage leaves in butter (optional).
3. Top the pizza dough with squash, walnut pieces and sage. Sprinkle with gruyere and bake.
Recipe courtesy of http://thisiswhyyourethin.blogspot.com
1/2 butternut squash
fresh sage
shredded gruyere
walnuts
1. Peel the squash and slice it thinly. Spread the slices on a slightly greased cookie sheet and sprinkle with salt and pepper. Bake for 20 minutes at 350 degrees.
2. While the squash is cooking, lightly fry the sage leaves in butter (optional).
3. Top the pizza dough with squash, walnut pieces and sage. Sprinkle with gruyere and bake.
Recipe courtesy of http://thisiswhyyourethin.blogspot.com
Mexican Pizza
Makes two pizzas, serves 12
Topping
1 c salsa
1 14.5 ounce can fat-free refried beans2 T ground cumin
1 small onion, sliced
1 bell pepper (any color), sliced
handful fresh cilantro, chopped
1 avocado, diced
3/4 c lowfat sour cream
2 c lowfat cheddar cheese
Cornmeal Crust
1 1/2 T dry active yeast
2 c whole wheat flour
1 T sugar
1/4 c cornmeal
1 1/2 T olive oil
1 1/2 t salt
1 c warm water (not hot!)
Directions for Crust
Preheat oven to 425 degrees Fahrenheit.
Mix yeast, sugar, cornmeal, 1 c flour and 1/2 c warm water. Mix and let sit for 5 minutes or so. Add oil, salt and about 2/3 of the remaining flour. Knead well for about 3-5 minutes, adding flour and water one tablespoon at a time as needed. (Add water if the dough is dry; add flour if the dough is wet.) Dough will not be sticky. Place in warm space covered with a damp towel and allow to rise for 15 minutes. The dough will not rise much, and it will seem slightly tough. That's OK.
Divide into two, then use a rolling pin to roll into two rounds to fit your pans. Use a fork to pierce the dough on both sides, and place on either pizza pan or in a cast-iron skillet (for crispier crust).
Top as desired and bake.
Directions
Preheat oven to 425 degrees Fahrenheit. Bake crusts for about 7 minutes. Remove from oven and spread 1/2 can of beans on each crust, following with half the salsa, cheese, onions, and peppers. Sprinkle on cumin, then place in oven and bake until crust is golden brown and cheese is melted, about 8 minutes.
Slice each pizza into six pieces, then top with cilantro, some avocado and 1 T lowfat sour cream. Drizzle on hot sauce (optional)!
Recipe courtesy of http://recipes.sparkpeople.com/recipe-detail.asp?recipe=585422
Topping
1 c salsa
1 14.5 ounce can fat-free refried beans2 T ground cumin
1 small onion, sliced
1 bell pepper (any color), sliced
handful fresh cilantro, chopped
1 avocado, diced
3/4 c lowfat sour cream
2 c lowfat cheddar cheese
Cornmeal Crust
1 1/2 T dry active yeast
2 c whole wheat flour
1 T sugar
1/4 c cornmeal
1 1/2 T olive oil
1 1/2 t salt
1 c warm water (not hot!)
Directions for Crust
Preheat oven to 425 degrees Fahrenheit.
Mix yeast, sugar, cornmeal, 1 c flour and 1/2 c warm water. Mix and let sit for 5 minutes or so. Add oil, salt and about 2/3 of the remaining flour. Knead well for about 3-5 minutes, adding flour and water one tablespoon at a time as needed. (Add water if the dough is dry; add flour if the dough is wet.) Dough will not be sticky. Place in warm space covered with a damp towel and allow to rise for 15 minutes. The dough will not rise much, and it will seem slightly tough. That's OK.
Divide into two, then use a rolling pin to roll into two rounds to fit your pans. Use a fork to pierce the dough on both sides, and place on either pizza pan or in a cast-iron skillet (for crispier crust).
Top as desired and bake.
Directions
Preheat oven to 425 degrees Fahrenheit. Bake crusts for about 7 minutes. Remove from oven and spread 1/2 can of beans on each crust, following with half the salsa, cheese, onions, and peppers. Sprinkle on cumin, then place in oven and bake until crust is golden brown and cheese is melted, about 8 minutes.
Slice each pizza into six pieces, then top with cilantro, some avocado and 1 T lowfat sour cream. Drizzle on hot sauce (optional)!
Recipe courtesy of http://recipes.sparkpeople.com/recipe-detail.asp?recipe=585422
Monday, February 1, 2010
Oven Fries with Garlic Aioli
Serves 6
2 lbs. Russet potatoes (about 4 potatoes), scrubbed and cut into lengthwise 1/4" wedges
2 tbs. olive oil
kosher salt
black pepper
1 cup mayonnaise
2 tsp. lemon juice
1 clove garlic, finely chopped
1 1/2 tsp. smoked paprika
1. Heat oven to 400 degrees. On a rimmed baking sheet, toss the potatoes, oil, 1 tsp. salt, and 1/4 tsp. black pepper. Roast until golden and crisp, 40 to 45 minutes.
2. Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, garlic, paprika and 1/4 tsp. salt. Serve with the potatoes for dipping.
Recipe courtesy of Real Simple Magazine
2 lbs. Russet potatoes (about 4 potatoes), scrubbed and cut into lengthwise 1/4" wedges
2 tbs. olive oil
kosher salt
black pepper
1 cup mayonnaise
2 tsp. lemon juice
1 clove garlic, finely chopped
1 1/2 tsp. smoked paprika
1. Heat oven to 400 degrees. On a rimmed baking sheet, toss the potatoes, oil, 1 tsp. salt, and 1/4 tsp. black pepper. Roast until golden and crisp, 40 to 45 minutes.
2. Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, garlic, paprika and 1/4 tsp. salt. Serve with the potatoes for dipping.
Recipe courtesy of Real Simple Magazine
Red Pepper Frittata Squares
Serves 6
2 tbs. olive oil
1 onion, thinly sliced
2 red bell peppers, thinly sliced
10 large eggs
1 cup fresh flat-leaf parsley, chopped
4 oz soft goat cheese
salt
black pepper
1. Heat oven to 400 degrees. Heat the oil in a non-stick, ovenproof skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the bell peppers and 1/2 tsp. salt. Cook until peppers are soft, about 8-10 minutes, stirring occasionally.
2. In a medium bowl, whisk the eggs, 1 tsp. salt, and 1/4 tsp. black pepper. Mix in the parsley. Pour over the vegetables in the skillet, stir once, and crumble the cheese over the top.
3. Transfer to the oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.
Recipe courtesy of Real Simple Magazine.
2 tbs. olive oil
1 onion, thinly sliced
2 red bell peppers, thinly sliced
10 large eggs
1 cup fresh flat-leaf parsley, chopped
4 oz soft goat cheese
salt
black pepper
1. Heat oven to 400 degrees. Heat the oil in a non-stick, ovenproof skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the bell peppers and 1/2 tsp. salt. Cook until peppers are soft, about 8-10 minutes, stirring occasionally.
2. In a medium bowl, whisk the eggs, 1 tsp. salt, and 1/4 tsp. black pepper. Mix in the parsley. Pour over the vegetables in the skillet, stir once, and crumble the cheese over the top.
3. Transfer to the oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.
Recipe courtesy of Real Simple Magazine.
Horseradish Potato Gratin
Serves 8
3 cups heavy cream
1/4 cup prepared horseradish
1/4 tsp. ground nutmeg
3 lbs. Russet potatoes (about 6 potatoes), peeled and thinly sliced
1 1/2 tsp. kosher salt
3/4 tsp. black pepper
1. Heat oven to 375 degrees. Butter a shallow 3 quart baking dish. In a large bowl, mix the cream, horseradish, nutmeg, salt and pepper.
Add the potatoes, and toss to coat.
2. Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, approximately 50 to 65 minutes.
Recipe courtesy of Real Simple Magazine.
3 cups heavy cream
1/4 cup prepared horseradish
1/4 tsp. ground nutmeg
3 lbs. Russet potatoes (about 6 potatoes), peeled and thinly sliced
1 1/2 tsp. kosher salt
3/4 tsp. black pepper
1. Heat oven to 375 degrees. Butter a shallow 3 quart baking dish. In a large bowl, mix the cream, horseradish, nutmeg, salt and pepper.
Add the potatoes, and toss to coat.
2. Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, approximately 50 to 65 minutes.
Recipe courtesy of Real Simple Magazine.
Brie en Croute
1/2 package puff pastry sheets
1 egg
1 tablespoon water
1/2 cup apricot preserves or raspberry jam
1/3 cup dried cranberries, softened*
1/4 cup toasted sliced almonds
1 (13.2 ounce) round Brie cheese
crackers to serve
*To soften cranberries, mix dried cranberries and 1/2 cup hot water in bowl. Let stand 1 minute. Drain and pat dry.
1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
2. Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
3. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
1 egg
1 tablespoon water
1/2 cup apricot preserves or raspberry jam
1/3 cup dried cranberries, softened*
1/4 cup toasted sliced almonds
1 (13.2 ounce) round Brie cheese
crackers to serve
*To soften cranberries, mix dried cranberries and 1/2 cup hot water in bowl. Let stand 1 minute. Drain and pat dry.
1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
2. Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
3. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
Non-Alcoholic Beverages
Recipes yield one drink each.
From Le Meridien, San Francisco
Justin Juliep
1 orange tea bag
2 tsp. sugar
1/2 lemon
4 mint leaves
1 cup hot water
Steep tea in hot water with the mint leaves added. Combine sugar, leaves, and lemon in glass. Add the tea and mint leaves. Add ice cubes. Garnish with a lemon wheel and sprigs of mint.
Summer Breeze
3 oz cranberry juice
1 oz grapefruit juice
4 oz ginger ale
lime
Fill a 12 oz glass with ice cubes. Pour in juices and ginger ale. Stir gently. Garnish with a lime wheel.
Orange Fizz
3 oz fresh orange juice
3 oz sparkling mineral water
grenadine
orange
Put ingredients in a champagne flute. Add a dash of grenadine for color and sweetness. Garnish with a slice of orange.
From Parc Fifty Five, San Francisco
Frozen Virgin Tai
1 oz orgeat syrup
1 oz pineapple juice
1 oz sweet and sour mix
2 oz orange juice
Blend all ingredients with ice.
Red Dream
2 oz orange juice
2 oz half and half
3 oz strawberries
Blend with ice until slushy.
From The Marc Hopkins Intercontinental Hotel, San Francisco
Fruit Car
1 part orange juice
1 part apple juice
1 part pineapple juice
1 part grapefruit juice
grenadine
cracked ice
Fill glass with cracked ice. Add fruit juices and a dash of grenadine.
Bloody Shame
tomato juice or V8 juice
Worcestershire sauce
salt and pepper
cracked ice
carrot
lemon
Fill glass with cracked ice. Add tomato juice or V8, a dash of Worcestershire sauce, and salt and pepper. Garnish with a carrot stick and a lemon wedge.
Breathalizer
fresh mint leaves
apples juice
cracked ice
lemon
Crush the mint in the bottom of the glass. Add cracked ice. Fill the glass with apple juice. Garnish with a lemon wedge.
From Park Hyatt, San Francisco
Paradise Punch
2 oz orange juice
2 oz cranberry juice
2 oz pineapple juice
1 oz half and half
1/4 oz grenadine
Combine all ingredients. Shake well and serve.
Tropical Shake
1 mango
1 1/2 oz passion fruit nectar
club soda
Blend mango and passion fruit nectar with ice. Serve in a tall glass, and top with club soda.
From Harrah's Casino Hotel, Lake Tahoe
50/50 Bar
4 oz lemon-lime soda
4 oz orange juice
1 oz half and half
orange
Fill glass with ice. Add all ingredients and stir. Garnish with orange slice.
Holstein
8 oz cola or diet cola
4 oz half and half
2 tsp vanilla extract
cherries
Fill a glass with ice. Add all ingredients and stir. Garnish with cherry.
From Fairmont Hotel, San Francisco
Sonoma Sonata
4 oz grape juice
4 oz ginger ale
cherries
orange
Combine in a wine glass, over ice cubes. Garnish with an orange slice and a cherry.
Crown Calypso
1 scoop of fine ice
1/2 small banana
1 1/2 oz cream
1 oz orange juice
1/2 oz simple syrup
mint leaves
Blend all ingredients. Serve in a tall glass. Garnish with an orange wedge, banana chunk, and mint.
Tonga Twist
3 oz pineapple juice
3 oz grapefruit juice
1/2 oz grenadine
club soda
pinapple wedge
cherries
mint leaves
Fill a tall glass with ice cubes. Add juices and grenadine. Stir. Fill glass with club soda. Garnish with pineapple wedge, cherry and mint.
Fairmont Fizz
(serves 12-15)
20 oz cranberry juice
4 oz Rose's lime juice
10 oz water
6 tsp. sugar
Stir all ingredients in a punch bowl. Add ice cubes. Garnish with orange slices.
Nautica New Orleans
(serves 4)
1 scoop fine ice
6 oz grapefruit juice
1 oz grenadine
1 oz simple syrup
2 oz cream
1 egg white
club soda
grapefruit
mint leaves
Blend first six ingredients together. Pour into a tall glass. Fill the glass with club soda. Stir. Garnish with grapefruit wedge and mint.
From Bellagio, Las Vegas
Fruit Splash
1 oz club soda
5 oz cranberry juice
splash pineapple juice
splash orange juice
Combine all ingredients and serve over ice.
Pineapple Snap
5 oz ginger ale
splash pineapple juice
juice from 1 lime
Combine all ingredients and serve chilled.
From Mandarin Oriental, San Francisco
Sunrise Surprise
3 oz orange juice
3 oz ginger ale
1 oz grenadine
cherries
orange
Combine ingredients. Garnish with a cherry and an orange slice.
Ice Breaker
4 oz herb ice tea
4 oz cranberry juice
squeeze of lime
Combine all ingredients and garnish with lime slice.
From Stein Eriksen Lodge, Park City Utah
Caramel Apple
1 oz caramel syrup
1/2 oz vanilla syrup
apple juice
caramel candy
Fill a Collins glass with ice. Add syrups and fill with apple juice. Garnish with a tall straw and a caramel candy.
For Reference: How to Make Simple Syrup
In a medium saucepan, cook two cups of sugar in one cup of water over high heat, stirring constantly to dissolve sugar.
Bring mixture to a full boil. Remove from heat and cool.
May be refrigerated up to several weeks.
Recipes collected by the American Automobile Association
From Le Meridien, San Francisco
Justin Juliep
1 orange tea bag
2 tsp. sugar
1/2 lemon
4 mint leaves
1 cup hot water
Steep tea in hot water with the mint leaves added. Combine sugar, leaves, and lemon in glass. Add the tea and mint leaves. Add ice cubes. Garnish with a lemon wheel and sprigs of mint.
Summer Breeze
3 oz cranberry juice
1 oz grapefruit juice
4 oz ginger ale
lime
Fill a 12 oz glass with ice cubes. Pour in juices and ginger ale. Stir gently. Garnish with a lime wheel.
Orange Fizz
3 oz fresh orange juice
3 oz sparkling mineral water
grenadine
orange
Put ingredients in a champagne flute. Add a dash of grenadine for color and sweetness. Garnish with a slice of orange.
From Parc Fifty Five, San Francisco
Frozen Virgin Tai
1 oz orgeat syrup
1 oz pineapple juice
1 oz sweet and sour mix
2 oz orange juice
Blend all ingredients with ice.
Red Dream
2 oz orange juice
2 oz half and half
3 oz strawberries
Blend with ice until slushy.
From The Marc Hopkins Intercontinental Hotel, San Francisco
Fruit Car
1 part orange juice
1 part apple juice
1 part pineapple juice
1 part grapefruit juice
grenadine
cracked ice
Fill glass with cracked ice. Add fruit juices and a dash of grenadine.
Bloody Shame
tomato juice or V8 juice
Worcestershire sauce
salt and pepper
cracked ice
carrot
lemon
Fill glass with cracked ice. Add tomato juice or V8, a dash of Worcestershire sauce, and salt and pepper. Garnish with a carrot stick and a lemon wedge.
Breathalizer
fresh mint leaves
apples juice
cracked ice
lemon
Crush the mint in the bottom of the glass. Add cracked ice. Fill the glass with apple juice. Garnish with a lemon wedge.
From Park Hyatt, San Francisco
Paradise Punch
2 oz orange juice
2 oz cranberry juice
2 oz pineapple juice
1 oz half and half
1/4 oz grenadine
Combine all ingredients. Shake well and serve.
Tropical Shake
1 mango
1 1/2 oz passion fruit nectar
club soda
Blend mango and passion fruit nectar with ice. Serve in a tall glass, and top with club soda.
From Harrah's Casino Hotel, Lake Tahoe
50/50 Bar
4 oz lemon-lime soda
4 oz orange juice
1 oz half and half
orange
Fill glass with ice. Add all ingredients and stir. Garnish with orange slice.
Holstein
8 oz cola or diet cola
4 oz half and half
2 tsp vanilla extract
cherries
Fill a glass with ice. Add all ingredients and stir. Garnish with cherry.
From Fairmont Hotel, San Francisco
Sonoma Sonata
4 oz grape juice
4 oz ginger ale
cherries
orange
Combine in a wine glass, over ice cubes. Garnish with an orange slice and a cherry.
Crown Calypso
1 scoop of fine ice
1/2 small banana
1 1/2 oz cream
1 oz orange juice
1/2 oz simple syrup
mint leaves
Blend all ingredients. Serve in a tall glass. Garnish with an orange wedge, banana chunk, and mint.
Tonga Twist
3 oz pineapple juice
3 oz grapefruit juice
1/2 oz grenadine
club soda
pinapple wedge
cherries
mint leaves
Fill a tall glass with ice cubes. Add juices and grenadine. Stir. Fill glass with club soda. Garnish with pineapple wedge, cherry and mint.
Fairmont Fizz
(serves 12-15)
20 oz cranberry juice
4 oz Rose's lime juice
10 oz water
6 tsp. sugar
Stir all ingredients in a punch bowl. Add ice cubes. Garnish with orange slices.
Nautica New Orleans
(serves 4)
1 scoop fine ice
6 oz grapefruit juice
1 oz grenadine
1 oz simple syrup
2 oz cream
1 egg white
club soda
grapefruit
mint leaves
Blend first six ingredients together. Pour into a tall glass. Fill the glass with club soda. Stir. Garnish with grapefruit wedge and mint.
From Bellagio, Las Vegas
Fruit Splash
1 oz club soda
5 oz cranberry juice
splash pineapple juice
splash orange juice
Combine all ingredients and serve over ice.
Pineapple Snap
5 oz ginger ale
splash pineapple juice
juice from 1 lime
Combine all ingredients and serve chilled.
From Mandarin Oriental, San Francisco
Sunrise Surprise
3 oz orange juice
3 oz ginger ale
1 oz grenadine
cherries
orange
Combine ingredients. Garnish with a cherry and an orange slice.
Ice Breaker
4 oz herb ice tea
4 oz cranberry juice
squeeze of lime
Combine all ingredients and garnish with lime slice.
From Stein Eriksen Lodge, Park City Utah
Caramel Apple
1 oz caramel syrup
1/2 oz vanilla syrup
apple juice
caramel candy
Fill a Collins glass with ice. Add syrups and fill with apple juice. Garnish with a tall straw and a caramel candy.
For Reference: How to Make Simple Syrup
In a medium saucepan, cook two cups of sugar in one cup of water over high heat, stirring constantly to dissolve sugar.
Bring mixture to a full boil. Remove from heat and cool.
May be refrigerated up to several weeks.
Recipes collected by the American Automobile Association
Thursday, January 28, 2010
Maple Apple Oatmeal Crisp
Filling:
6 cups peeled, thinly sliced apples (or 6-8 medium apples)
1/2 cup Craisins
1/3 cup real maple syrup
1 tbs. lemon juice
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Topping:
1 cup rolled oats
3/4 cup brown sugar
1/3 cup flour
1 tsp. ground cinnamon
1 tsp. salt
4 tbs. butter, melted (1/2 stick)
1. Preheat oven to 375 degrees. Lightly oil an 8x8 pan.
2. In a large bowl, toss the apple slices with the cranberries, syrup, lemon juice, vanilla extract, cinnamon and nutmeg. Spread evenly in the baking dish.
3. Prepare the topping by mixing the oats, brown sugar, flour, cinnamon and salt together. Once combined, add the melted butter and stir until evenly moistened. Sprinkle evenly over the fruit mixture.
4. Bake for 35 to 40 minutes, or until the fruit is tender. Remove from the oven and let rest for 20 to 30 minutes. Serve, with whipped cream or ice cream if desinred.
Recipes courtesy of Country Choice Organic Oats.
6 cups peeled, thinly sliced apples (or 6-8 medium apples)
1/2 cup Craisins
1/3 cup real maple syrup
1 tbs. lemon juice
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Topping:
1 cup rolled oats
3/4 cup brown sugar
1/3 cup flour
1 tsp. ground cinnamon
1 tsp. salt
4 tbs. butter, melted (1/2 stick)
1. Preheat oven to 375 degrees. Lightly oil an 8x8 pan.
2. In a large bowl, toss the apple slices with the cranberries, syrup, lemon juice, vanilla extract, cinnamon and nutmeg. Spread evenly in the baking dish.
3. Prepare the topping by mixing the oats, brown sugar, flour, cinnamon and salt together. Once combined, add the melted butter and stir until evenly moistened. Sprinkle evenly over the fruit mixture.
4. Bake for 35 to 40 minutes, or until the fruit is tender. Remove from the oven and let rest for 20 to 30 minutes. Serve, with whipped cream or ice cream if desinred.
Recipes courtesy of Country Choice Organic Oats.
Sunday, January 17, 2010
Dude, you have to try this!
Look up Mushrooms a la Grecque. I posted it at least a year ago, and finally got around to trying it. Wow.
Just type mushrooms into the search bar in the top left corner of the page. It is soooooo good. How good? Good enough that I think I'll have to go out and actually buy a corkscrew in order to make this dish more often. (I don't drink, so usually I just buy random wine with screw tops. Don't judge.)
I love cooking.
Just type mushrooms into the search bar in the top left corner of the page. It is soooooo good. How good? Good enough that I think I'll have to go out and actually buy a corkscrew in order to make this dish more often. (I don't drink, so usually I just buy random wine with screw tops. Don't judge.)
I love cooking.
Friday, January 8, 2010
Apple Crumb Cake
12 servings
2 tbs unseasoned bread crumbs
1/2 cup white sugar
1/2 cup packed brown sugar
2 Granny Smith apples
1 tsp ground cinnamon
4 tbs room temp. unsalted butter
1 large egg
1 1/4 cups all purpose flour
2 tsp baking powder
2/3 cup half and half
2 tsp powdered sugar
1. Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat it with the bread crumbs.
2. Mix the granulated and brown sugars. Set aside.
3. Peel and core the apples, then slice one apple into 16 thin wedges. Mix the cinnamon and 1/3 cup of the sugar mixture in a medium bowl, and toss the apple wedges in it to coat. Roughly dice the remaining apple.
4. Beat together the butter and remaining sugar in a mixer on medium speed until light, fluffy, and lemon-colored (about two minutes). Add the egg, and mix until combined. Reduce speed to low and add the flour and baking powder. Slowly add the half and half and mix until combined. Fold in the diced apple.
5. Pour the batter into the prepared pan, and spread evenly. Arrange 14 of the apple slices fanned along the outer edge of the pan, and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula (or knife) around the edges to release the cake from the pan. Remove the springform. Sprinkle with powdered sugar and serve.
7. The author of this recipe, Marcus Samuelson, says his mother kept one of these cakes in the fridge and one in the freezer at all times, in case of unexpected company. If anyone knows how to freeze a cake, I would be curious how it is done.
As printed in House Beautiful Magazine.
2 tbs unseasoned bread crumbs
1/2 cup white sugar
1/2 cup packed brown sugar
2 Granny Smith apples
1 tsp ground cinnamon
4 tbs room temp. unsalted butter
1 large egg
1 1/4 cups all purpose flour
2 tsp baking powder
2/3 cup half and half
2 tsp powdered sugar
1. Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat it with the bread crumbs.
2. Mix the granulated and brown sugars. Set aside.
3. Peel and core the apples, then slice one apple into 16 thin wedges. Mix the cinnamon and 1/3 cup of the sugar mixture in a medium bowl, and toss the apple wedges in it to coat. Roughly dice the remaining apple.
4. Beat together the butter and remaining sugar in a mixer on medium speed until light, fluffy, and lemon-colored (about two minutes). Add the egg, and mix until combined. Reduce speed to low and add the flour and baking powder. Slowly add the half and half and mix until combined. Fold in the diced apple.
5. Pour the batter into the prepared pan, and spread evenly. Arrange 14 of the apple slices fanned along the outer edge of the pan, and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula (or knife) around the edges to release the cake from the pan. Remove the springform. Sprinkle with powdered sugar and serve.
7. The author of this recipe, Marcus Samuelson, says his mother kept one of these cakes in the fridge and one in the freezer at all times, in case of unexpected company. If anyone knows how to freeze a cake, I would be curious how it is done.
As printed in House Beautiful Magazine.
Thursday, January 7, 2010
(Belated) November 2009 Meals
Roasted Corn Chowder
Crockpot Curried Vegetables
Mushroom, Lentil and Barley Soup
Crockpot Couscous(so close to perfect, just needs a little more flavor)
Hominy Con Queso
Sweet and Sour Crockpot Cabbage (never again. it's gross)
Pasta Alfredo
Buttered Pasta with Vegetables
Cream Cheese Quesadillas
Spinach Cheesy Rice
Veggie Dogs
Enchiladas
Baked Beans
Chana Masala
Chorizo Chili
"Chicken" and Rice Soup
Thai Peanut Ramen (peanut sauce recipe over ramen)
Man Soup
Cardamom Sweet Potatoes
Crockpot Potato Chowder
Crockpot Curried Vegetables
Mushroom, Lentil and Barley Soup
Crockpot Couscous(so close to perfect, just needs a little more flavor)
Hominy Con Queso
Sweet and Sour Crockpot Cabbage (never again. it's gross)
Pasta Alfredo
Buttered Pasta with Vegetables
Cream Cheese Quesadillas
Spinach Cheesy Rice
Veggie Dogs
Enchiladas
Baked Beans
Chana Masala
Chorizo Chili
"Chicken" and Rice Soup
Thai Peanut Ramen (peanut sauce recipe over ramen)
Man Soup
Cardamom Sweet Potatoes
Crockpot Potato Chowder
(Belated) October 2009 Meals
Baked Potato Bar
Hominy Con Queso
Spinach and Rice Casserole
"Chicken" and Rice Soup
Cream of Potato Soup
Hominy Enchilada Chowder (this was not such a big hit with the husband)
Jambalaya
Enchiladas with Homemade Refried Beans
Baked Beans with Veggie Hot Dogs
Tortilla Dogs (just what it sounds like-a hot dog wrapped in a tortilla)
Chorizo Chili
Pasta Marinara with Zucchini
I made all of these multiple times, so the list is shorter than usual for this month.
Hominy Con Queso
Spinach and Rice Casserole
"Chicken" and Rice Soup
Cream of Potato Soup
Hominy Enchilada Chowder (this was not such a big hit with the husband)
Jambalaya
Enchiladas with Homemade Refried Beans
Baked Beans with Veggie Hot Dogs
Tortilla Dogs (just what it sounds like-a hot dog wrapped in a tortilla)
Chorizo Chili
Pasta Marinara with Zucchini
I made all of these multiple times, so the list is shorter than usual for this month.
TJ's Soy Chorizo Chili
1 12 oz package of soy (or real) chorizo
1 16 oz package of mixed dry beans and barley
4-6 cups water
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1. Combine all ingredients in a crockpot. Cover and cook on high for 6-8 hours. Serve with cornbread and top with grated cheese or sour cream.
1 16 oz package of mixed dry beans and barley
4-6 cups water
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1. Combine all ingredients in a crockpot. Cover and cook on high for 6-8 hours. Serve with cornbread and top with grated cheese or sour cream.
January 2010 Meals
Acorn Squash with Butter and Brown Sugar
Cookbook Curry
Buckaroo Beans
Mushrooms a la Grecque
Cauliflower Leek Soup
Sweet Potato and Pineapple Casserole
Lasagna
Jason's Fantastic Dinner Salad
Broiled Fish Tacos
Minestrone
Refried Bean Soup
Garlic Lover's White Bean Soup
Tofu with Peanut Sauce
Eggplant Curry
Mushroom, Lentil and Barley Stew
Something with Low-Carb Barbeque Sauce on it
Crockpot Glazed Carrots
Chorizo Chili
Blockbuster Black Beans
Soy Vey Stir Fry
and....
French Lemon Yogurt Cupcakes
Cocoa Almond Biscotti
Cookbook Curry
Buckaroo Beans
Mushrooms a la Grecque
Cauliflower Leek Soup
Sweet Potato and Pineapple Casserole
Lasagna
Jason's Fantastic Dinner Salad
Broiled Fish Tacos
Minestrone
Refried Bean Soup
Garlic Lover's White Bean Soup
Tofu with Peanut Sauce
Eggplant Curry
Mushroom, Lentil and Barley Stew
Something with Low-Carb Barbeque Sauce on it
Crockpot Glazed Carrots
Chorizo Chili
Blockbuster Black Beans
Soy Vey Stir Fry
and....
French Lemon Yogurt Cupcakes
Cocoa Almond Biscotti
Monday, January 4, 2010
Chocolate Covered Cherry Cookies
I got this recipe from my friend Gwen Campbell at a cookie exchange. I knew right away that Jason would love it. And I was right.
1 1/2 cup flour
1/2 cup cocoa powder
1/2 cup butter, softened
1 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1 egg
1 1/2 tsp vanilla
48 undrained maraschino cherries
1 cup chocolate pieces
1/2 cup sweetened condensed milk
1. In a small bowl, combine flour and cocoa, set aside.
2. In an electric mixer bowl, beat the butter on medium until softened. Add sugar, salt, baking powder, baking soda. Beat. Add egg and vanilla, beat. Gradually beat in flour-cocoa mixture.
3. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Indent each with thumb.
4. Drain cherries, reserving juice. Place a cherry in the center of each cookie.
5. In a small saucepan, combine chocolate pieces with sweetened condensed milk. Stir in 4 tsp of reserved cherry juice. Spoon 1 tsp of chocolate mixture into the center of each cookie, on top of the cherry.
5. Bake at 350 degrees for 10 minutes, or until done. Cool, and then cover. Eat within 2 days. (Shouldn't be a problem.)
1 1/2 cup flour
1/2 cup cocoa powder
1/2 cup butter, softened
1 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1 egg
1 1/2 tsp vanilla
48 undrained maraschino cherries
1 cup chocolate pieces
1/2 cup sweetened condensed milk
1. In a small bowl, combine flour and cocoa, set aside.
2. In an electric mixer bowl, beat the butter on medium until softened. Add sugar, salt, baking powder, baking soda. Beat. Add egg and vanilla, beat. Gradually beat in flour-cocoa mixture.
3. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Indent each with thumb.
4. Drain cherries, reserving juice. Place a cherry in the center of each cookie.
5. In a small saucepan, combine chocolate pieces with sweetened condensed milk. Stir in 4 tsp of reserved cherry juice. Spoon 1 tsp of chocolate mixture into the center of each cookie, on top of the cherry.
5. Bake at 350 degrees for 10 minutes, or until done. Cool, and then cover. Eat within 2 days. (Shouldn't be a problem.)
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