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
Wednesday, June 30, 2010
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.
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