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
Tuesday, February 23, 2010
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
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