One restaurant-sized serving
Vegetable oil
8 ounces of flat rice noodles
One large egg
2 tablespoons of sweet dark soy sauce
A mixture of 2 tablespoons oyster sauce, 2 teaspoons light soy sauce, 2 teaspoons sugar, 2 teaspoons white vinegar, and 1 medium clove of garlic (peeled and minced)
4 ounces thinly sliced tofu, marinated in light soy sauce
One and one half cups broccoli florets, loosely packed
1. Blanch noodles in a pot full of simmering water.
2. Begin heating a quarter cup of oil in a hot wok. When it is hot, crack an egg into the oil and scramble it.
3. Drain the noodles, and add to the wok. Pour in soy sauce and stir to mix.
4. Turn the heat up to finish. Add the premixed sauce. Cook for 1 minute.
5. Add the broccoli, Pad Se Ew is finished when the broccoli is tender-crisp.
Recipe is from She Simmers.
Thursday, December 8, 2011
Monday, January 3, 2011
Weekly Meals January
Cheesy rice with spinach
Goat cheese on crackers with home-canned balsamic figs
Khichri rice
Quinoa risotto
Orichette with lentils
Crockpot potatoes
Curried tuna melt
Hot cereal for breakfast with maple syrup and almond milk
Goat cheese on crackers with home-canned balsamic figs
Khichri rice
Quinoa risotto
Orichette with lentils
Crockpot potatoes
Curried tuna melt
Hot cereal for breakfast with maple syrup and almond milk
Weekly Meals
Orzo-Egg Drop Soup with greens
Butternut Squash Pizza
Nachos
Penne with vodka sauce
Capellini with dandelion greens (from Sunset Magazine, but too bland to post)
Butternut Squash Pizza
Nachos
Penne with vodka sauce
Capellini with dandelion greens (from Sunset Magazine, but too bland to post)
Thursday, December 16, 2010
High Protein Cottage Cheese and Oatmeal pancakes
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
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
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.
Subscribe to:
Posts (Atom)