This stew is a beautiful way to hide squash - it blends really naturally with the other flavors and provides a nice, subtle accent. About the beer - I think it comes out best when made with a bottle of Guiness. I've tried a couple of other stouts, but they felt a bit flat.
Mats - serves 2
1 Tb olive oil
10 pearl onions, skins removed
1 medium carrot, peeled and chopped into rounds (about 2/3c)
1 Tb flour
8 oz plain seitan, chopped into 1-inch pieces
4 slices tempeh bacon, chopped into 1-inch pieces
1 clove garlic, minced
1 tsp fresh thyme, or 1/2 tsp dried
1 1/2c vegetable stock
1c stout beer. I like Guiness best
6oz (1c) butternut squash, peeled, seeded and chopped into 1-inch pieces
1c peas
In a pot, heat oil over medium-high heat. Add the pearl onions and carrot and cook for 5 minutes. The onions should start to develop brown patches.
Add flour and stir so all the veggies are coated with the oil-flour mixture (look! it's a roux again). Cook for 2 minutes; the flour should be just starting to brown.
Add seitan, tempeh bacon, garlic and thyme and cook for 4 minutes, scraping the bottom of the pot to make sure nothing is sticking.
Add the beer, bring to a full boil and boil for 3 minutes. Keep scraping the bottom of the pot to prevent the bacon from sticking
Add the vegetable stock and butternut squash, and bring to a simmer. Reduce the heat to medium-low and cook for 20 minutes.
Add the peas and cook for 10 more minutes.
I like to serve it under mashed potatoes, sorta like a shepherd's pie.
Easy way to peel butternut squash - chop of the neck. Slice the neck into 1/2 inch thick rounds (and toss the stem). Lay each round flat on your cutting board and make straight cuts around the circumference of the circle. You'll end up with something vaguely hexagon-like. Then scrape out the seeds of the bottom bit of the squash (like when you make a jack-o-lantern), chop into rounds and slice off the skin again.
Monday, December 17, 2012
Tuesday, November 27, 2012
Lentil-Vegetable Soup
This is a recipe I picked up over the Thanksgiving holiday from my aunt. I made it a few days ago and it's one of those soups that just get better overnight!
Mats
4 tsp olive oil
1 onion, diced
2 carrots, peeled and sliced into 1/4 inch thick rounds
1 stalk celery, chopped into 1/4 inch pieces
2 bay leaves
2 Tb tomato paste
1 tsp salt
2 cloves garlic, finely chopped
3c stock (I used a cup of vegetable stock, a cup of mushroom stock and a cup of chicken stock. I was using up leftovers. Any combination of stocks would work)
3c water
1c dried lentils - try to get French dark green lentils; brown or yellow make the soup look kinda sickly
6c baby spinach
2 tsp red wine vinegar
2 tsp Dijon mustard
1/4 tsp ground black pepper
Parmesan cheese, for topping
In a large pot, heat the oil over medium-high heat. Add the onions, celery, and carrot (this is mirepoix, pronounced meer-pwah, and is a base for many French recipes). Cook on medium-high for 10 minutes, stirring occasionally so the veggies don't stick to the bottom of the pot.
Add the bay leaves, tomato paste, salt, and garlic and cook for 1 minute, stirring constantly.
Add the stock, water and lentils and crank the heat up to high
As soon as the soup starts boiling, reduce the heat to medium and cover. Keep the lid a bit cocked so some of the steam can still escape. Make sure the soup is still boiling, and cook for 25 minutes.
Add the spinach, vinegar, mustard and another cup of water. Stir well and make sure all the spinach is in the liquid, then cover and cook 15 minutes.
Ladle into bowls, remove the bay leaves and top with the cheese, if desired.
Mats
4 tsp olive oil
1 onion, diced
2 carrots, peeled and sliced into 1/4 inch thick rounds
1 stalk celery, chopped into 1/4 inch pieces
2 bay leaves
2 Tb tomato paste
1 tsp salt
2 cloves garlic, finely chopped
3c stock (I used a cup of vegetable stock, a cup of mushroom stock and a cup of chicken stock. I was using up leftovers. Any combination of stocks would work)
3c water
1c dried lentils - try to get French dark green lentils; brown or yellow make the soup look kinda sickly
6c baby spinach
2 tsp red wine vinegar
2 tsp Dijon mustard
1/4 tsp ground black pepper
Parmesan cheese, for topping
In a large pot, heat the oil over medium-high heat. Add the onions, celery, and carrot (this is mirepoix, pronounced meer-pwah, and is a base for many French recipes). Cook on medium-high for 10 minutes, stirring occasionally so the veggies don't stick to the bottom of the pot.
Add the bay leaves, tomato paste, salt, and garlic and cook for 1 minute, stirring constantly.
Add the stock, water and lentils and crank the heat up to high
As soon as the soup starts boiling, reduce the heat to medium and cover. Keep the lid a bit cocked so some of the steam can still escape. Make sure the soup is still boiling, and cook for 25 minutes.
Add the spinach, vinegar, mustard and another cup of water. Stir well and make sure all the spinach is in the liquid, then cover and cook 15 minutes.
Ladle into bowls, remove the bay leaves and top with the cheese, if desired.
Monday, November 12, 2012
Sweet potato and peanut butter soup
This is another of my adjustable-spicy recipes. 1/2 tsp of chili paste worked well, but doubling it would be fine.
Mats
1 Tb olive oil
1 leek, white parts only
1 1/2 Tbsp tomato paste
1 1/2 Tbsp creamy peanut butter
1/2 tsp chili paste
1 clove garlic, crushed
1c spinach
1/2 tsp tumeric
1/4 tsp cumin
1 sweet potato, peeled and cut into 1 inch chunks
1 1/4c stock. I used a combination of vegetable stock and mushroom stock, because that's what I had on hand.
3/4c water
In a medium pot, heat the oil over medium heat. Add the chopped leek and crushed garlic. Cook on medium for 5 minutes until the leek begins to soften
Add the sweet potato, tomato paste, peanut butter, chili paste, tumeric, cumin, water and stock. Stir well so the peanut butter is all dissolved.
Cover and cook for 20 minutes. Test the sweet potatoes - they should fall apart when you poke them with a fork.
Blend the soup, either in a food processor or a blender. Add a little water (1/4 c at a time) if your blender begins to seize up.
Return the soup to your pot and turn the heat to medium low
Stir in the spinach and cook 3 or so minutes until the spinach starts to wilt
Mats
1 Tb olive oil
1 leek, white parts only
1 1/2 Tbsp tomato paste
1 1/2 Tbsp creamy peanut butter
1/2 tsp chili paste
1 clove garlic, crushed
1c spinach
1/2 tsp tumeric
1/4 tsp cumin
1 sweet potato, peeled and cut into 1 inch chunks
1 1/4c stock. I used a combination of vegetable stock and mushroom stock, because that's what I had on hand.
3/4c water
In a medium pot, heat the oil over medium heat. Add the chopped leek and crushed garlic. Cook on medium for 5 minutes until the leek begins to soften
Add the sweet potato, tomato paste, peanut butter, chili paste, tumeric, cumin, water and stock. Stir well so the peanut butter is all dissolved.
Cover and cook for 20 minutes. Test the sweet potatoes - they should fall apart when you poke them with a fork.
Blend the soup, either in a food processor or a blender. Add a little water (1/4 c at a time) if your blender begins to seize up.
Return the soup to your pot and turn the heat to medium low
Stir in the spinach and cook 3 or so minutes until the spinach starts to wilt
Chickpea Tagine
This dish is an awesome mix of hot, sweet and savoury flavours. I only used 1/8 a tsp of cayenne pepper, because my husband is not so much a fan of the spicy. You can easily use 1/4 tsp if you like your dishes with a bit more kick.
Mats
2 tsp olive oil
1 onion, baseball sized
3 cloves garlic, crushed
2 cans chickpeas (also known as garbanzo beans)
3 carrots, peeled and cut into 1/4 inch thick rounds
1/4 cup dried currants or raisins
1 tsp tumeric
1 tsp cinnamon
1/2 tsp cumin
1/8 tsp cayenne pepper
2 tsp honey
2c water
2c baby spinach
In a large saucepan, heat the oil on medium. Peel the onion and slice it in half. Place the cut sides of the onion down, then cut in half again. Slice the quartered onion as thin as you can get it, then add the onion to the hot oil
Crush the garlic into the pan, then cook the onion and garlic for 5 minutes.
Add 2c water, chickpeas, chopped carrots, currants, cinnamon, cumin, tumeric, cayenne pepper and honey.
Cover and cook on medium heat for 20 minutes.
Uncover and add the baby spinach.
Stir until the spinach begins to wilt.
Remove from heat and serve with a Tbsp of sour cream or Greek yogurt.
Mats
2 tsp olive oil
1 onion, baseball sized
3 cloves garlic, crushed
2 cans chickpeas (also known as garbanzo beans)
3 carrots, peeled and cut into 1/4 inch thick rounds
1/4 cup dried currants or raisins
1 tsp tumeric
1 tsp cinnamon
1/2 tsp cumin
1/8 tsp cayenne pepper
2 tsp honey
2c water
2c baby spinach
In a large saucepan, heat the oil on medium. Peel the onion and slice it in half. Place the cut sides of the onion down, then cut in half again. Slice the quartered onion as thin as you can get it, then add the onion to the hot oil
Crush the garlic into the pan, then cook the onion and garlic for 5 minutes.
Add 2c water, chickpeas, chopped carrots, currants, cinnamon, cumin, tumeric, cayenne pepper and honey.
Cover and cook on medium heat for 20 minutes.
Uncover and add the baby spinach.
Stir until the spinach begins to wilt.
Remove from heat and serve with a Tbsp of sour cream or Greek yogurt.
Tuesday, October 23, 2012
Millet Tabbouleh
Tabbouleh - now there's a mouthful of vowels. I made this one to be scooped up like a dip, chips-and-salsa style. Unfortunately, after mathing out all the calories between the tabbouleh and the pita chips, it turned out to be a bit heavy on calories and not quite filling enough to make a full meal out of it. It's great for snacking though, and travels well, so I have yet another picnic dish.
Mats
1/8c olive oil
1/2c millet
1 tomato, diced
1 cucumber, peeled and diced
1 bunch green onions (about 10), diced
1/4c cilantro, diced
1/4c lime juice
Pita chips for dipping
In a medium saucepan, heat 2 tsp olive oil over medium high heat. Add the dry millet and roast, stirring often for about 4 minutes. The millet will begin to turn a nice toasted brown.
Add 3c water to the millet, cover and bring to a boil.
Reduce the heat to medium-low and cook for 15 minutes.
Meanwhile, peel and dice the cucumber, dice the tomato, green onions and cilantro and put them in a bowl. with the lime juice and 1/8c olive oil.
When the millet is done (it will be very soupy), drain it over the sink in a colander and rinse it with cold water. This stops it from cooking and cools it down.
Squeeze the cold rinse water out of the millet and add it to you vegetable bowl.
Stir well and serve with pita chips to be used as edible utensils
Mats
1/8c olive oil
1/2c millet
1 tomato, diced
1 cucumber, peeled and diced
1 bunch green onions (about 10), diced
1/4c cilantro, diced
1/4c lime juice
Pita chips for dipping
In a medium saucepan, heat 2 tsp olive oil over medium high heat. Add the dry millet and roast, stirring often for about 4 minutes. The millet will begin to turn a nice toasted brown.
Add 3c water to the millet, cover and bring to a boil.
Reduce the heat to medium-low and cook for 15 minutes.
Meanwhile, peel and dice the cucumber, dice the tomato, green onions and cilantro and put them in a bowl. with the lime juice and 1/8c olive oil.
When the millet is done (it will be very soupy), drain it over the sink in a colander and rinse it with cold water. This stops it from cooking and cools it down.
Squeeze the cold rinse water out of the millet and add it to you vegetable bowl.
Stir well and serve with pita chips to be used as edible utensils
Friday, October 19, 2012
Cream of Crab soup
So most of my entries are healthy things I make regularly for dinner. This one is not. This is a terribly unhealthy and utterly delicious soup that my husband requests every year for his birthday. It's only once a year, though, so I just consider it a special treat, close my eyes, take a Lactaid, and enjoy.
Mats - serves 4
1 lb can backfin blue crab meat. If you can get it fresh, good on you. Make sure you pick through it well to remove any bits of shell or cartilage.
1 yellow onion
4 Tbsp (1/2 stick) butter
1/3 c flour
2 c light cream or half and half
2 c milk
1 Tbsp Old Bay
4 Tbsp sherry (optional)
In a medium pot, melt the butter over medium low heat
Dice the onion and add it to the melted butter. Cook over medium low heat for 5 minutes, or until the onion begins to soften and turn translucent. You DON'T want to brown it.
Add the Old Bay and flour. Whisk very well until you have a thick paste, no loose butter or lumps of flour
Slowly add the cream and milk, stirring well
Bring to almost a boil - you should just start to hear bubbles form at the bottom of the pot. If they start rising to the surface, your heat's too high.
Add the crabmeat, stir well and cook on medium low for 15 minutes, stirring often. DON'T let it boil.
Divide into bowls, drizzle a tablespoon of sherry on each one and pretend that it doesn't have any calories.
Mats - serves 4
1 lb can backfin blue crab meat. If you can get it fresh, good on you. Make sure you pick through it well to remove any bits of shell or cartilage.
1 yellow onion
4 Tbsp (1/2 stick) butter
1/3 c flour
2 c light cream or half and half
2 c milk
1 Tbsp Old Bay
4 Tbsp sherry (optional)
In a medium pot, melt the butter over medium low heat
Dice the onion and add it to the melted butter. Cook over medium low heat for 5 minutes, or until the onion begins to soften and turn translucent. You DON'T want to brown it.
Add the Old Bay and flour. Whisk very well until you have a thick paste, no loose butter or lumps of flour
Slowly add the cream and milk, stirring well
Bring to almost a boil - you should just start to hear bubbles form at the bottom of the pot. If they start rising to the surface, your heat's too high.
Add the crabmeat, stir well and cook on medium low for 15 minutes, stirring often. DON'T let it boil.
Divide into bowls, drizzle a tablespoon of sherry on each one and pretend that it doesn't have any calories.
Sweet Potato Torte
I went out and bought a mandolin especially to make this oh-so-pretty fall dish. Works beautifully - a double edged ceramic blade makes slicing the sweet potatoes sooooo easy. They need to be sliced very, very thinly, otherwise the torte won't cook properly. The springform pan isn't strictly necessary, but it made un-panning (is that even a word?) the torte very easy
Mats
2 sweet potatoes, peeled and sliced very thinly. I used my new mandolin (love it!), I bet the slicing attachment on a food processor would work as well
1 lb Swiss chard
3 tsp fresh rosemary, or 3 Tbsp dried
3 garlic cloves
1 red onion, diced
3 oz feta cheese. You can use blue cheese as well. I personally think it was a bit light on the cheese flavor, so I may use more next time
Spray the bottom and sides of your springform pan with cooking spray, or brush lightly with olive oil
Place one of your sweet potato circles in the center of the pan, then arrange more slices in a spiral patten around it, covering the bottom of the pan.
Repeat this process so you have a double-thick layer of potato at the bottom
Place some potato circles upright along the sides of the springform. This will be your "crust" to hold the filling in
Sprinkle 1/3 of the red onion, 1 tsp rosemary and 1 oz cheese on the bottom layer
Wash and remove the tough stems from the chard. Chop or tear the leaves into bite-sized pieces, and cover the onion layer with 1/3 of the leaves.
Crush one of the garlic cloves and spread it on top of the chard.
Make another layer of sweet potato circles on top of the Swiss chard just like you did the bottom. Just a single layer this time, though
Top with another 1/3 of the red onion, 1 tsp rosemary, 1 oz cheese, 1/3 of the Swiss chard leaves and another garlic clove
Make another layer of sweet potato circles
Use the last of the onion, rosemary, cheese, chard and clove to make another filling layer
Use the last of your sweet potato circles to make the top "crust". This can be as thick as you like
Cover with aluminum foil and bake at 350 F for 45 minutes
Uncover and drain any excess liquid that's accumulated in the pan. I did this by fitting a plate over top my torte, pressing slightly and tipping it over the sink. This will keep it from going all mushy.
Return to the 350 oven and cook, uncovered, for another 15 minutes
Lay a large serving dish over top the springform pan and flip. Undo the springform part and serve on the platter.
Mats
2 sweet potatoes, peeled and sliced very thinly. I used my new mandolin (love it!), I bet the slicing attachment on a food processor would work as well
1 lb Swiss chard
3 tsp fresh rosemary, or 3 Tbsp dried
3 garlic cloves
1 red onion, diced
3 oz feta cheese. You can use blue cheese as well. I personally think it was a bit light on the cheese flavor, so I may use more next time
Spray the bottom and sides of your springform pan with cooking spray, or brush lightly with olive oil
Place one of your sweet potato circles in the center of the pan, then arrange more slices in a spiral patten around it, covering the bottom of the pan.
Repeat this process so you have a double-thick layer of potato at the bottom
Place some potato circles upright along the sides of the springform. This will be your "crust" to hold the filling in
Sprinkle 1/3 of the red onion, 1 tsp rosemary and 1 oz cheese on the bottom layer
Wash and remove the tough stems from the chard. Chop or tear the leaves into bite-sized pieces, and cover the onion layer with 1/3 of the leaves.
Crush one of the garlic cloves and spread it on top of the chard.
Make another layer of sweet potato circles on top of the Swiss chard just like you did the bottom. Just a single layer this time, though
Top with another 1/3 of the red onion, 1 tsp rosemary, 1 oz cheese, 1/3 of the Swiss chard leaves and another garlic clove
Make another layer of sweet potato circles
Use the last of the onion, rosemary, cheese, chard and clove to make another filling layer
Use the last of your sweet potato circles to make the top "crust". This can be as thick as you like
Cover with aluminum foil and bake at 350 F for 45 minutes
Uncover and drain any excess liquid that's accumulated in the pan. I did this by fitting a plate over top my torte, pressing slightly and tipping it over the sink. This will keep it from going all mushy.
Return to the 350 oven and cook, uncovered, for another 15 minutes
Lay a large serving dish over top the springform pan and flip. Undo the springform part and serve on the platter.
Artichoke and Chickpea Dip
This is a great recipe for a summer picnic dip or (what I did) spread it on some bread and make a tasty, tasty sammich. On that note, why do no stores sell pumpernickel bread anymore? Seriously, not one of the food stores, or the bakery down the street, carries pumpernickel. I like pumpernickel very much. Rye isn't nearly as fun, nor is plain-jane whole wheat.
Mats
16 oz artichoke hearts, packed in water and drained (2 jars should suffice)
1 can chickpeas, also known as garbanzo beans
1/4c yellow onion
1/4c cornichons. It's a tiny French pickle, about half the size of my pinkie. Regular pickles would be fine too
1/2 green bell pepper
1 stalk celery
1 tsp capers
1 clove garlic
1/4 c mayonaise
1 tsp Old Bay
1 tsp Dijon mustard
Add mayo, garlic, Old Bay, Dijon mustard, onion, bell pepper, celery and capers to your food processor. Pulse 3 or 4 times to coarsely chop the dip
Add the Artichoke hearts, chickpeas and pickles.
Pulse a few more times until the dip is combined, but still chunky. Don't run it nonstop, or you'll end up with hummus instead of a chunky dip
Serve with pita chips, or on bread as a sandwich.
Mats
16 oz artichoke hearts, packed in water and drained (2 jars should suffice)
1 can chickpeas, also known as garbanzo beans
1/4c yellow onion
1/4c cornichons. It's a tiny French pickle, about half the size of my pinkie. Regular pickles would be fine too
1/2 green bell pepper
1 stalk celery
1 tsp capers
1 clove garlic
1/4 c mayonaise
1 tsp Old Bay
1 tsp Dijon mustard
Add mayo, garlic, Old Bay, Dijon mustard, onion, bell pepper, celery and capers to your food processor. Pulse 3 or 4 times to coarsely chop the dip
Add the Artichoke hearts, chickpeas and pickles.
Pulse a few more times until the dip is combined, but still chunky. Don't run it nonstop, or you'll end up with hummus instead of a chunky dip
Serve with pita chips, or on bread as a sandwich.
Monday, September 24, 2012
Lemongrass and Citrus poached salmon
This one was pretty good when I first made it. Leftovers aren't amazing, so try to make only as much as you'll eat in one day. I served this with an attempt at ginger rice (that didn't come out gingery at all) and steamed edamame.
Mats
1/2 lb salmon, cut into 2 fillets
3/4c chicken stock
1/4c Orange juice, no pulp
1/3c white wine
1/4c onion, diced
2 cloves garlic, crushed
1 stalk lemongrass
1/4tsp salt
1/4 tsp pepper
Chop the lemongrass. It's very tough, so I recommend first cutting it into sections about 3 inches long, then bisecting each section lengthwise. You want to make sure it's still in big pieces that will be easy to pick out later.
In a large, deep saucepan (or pot, actually) combine the chicken stock, orange juice, white wine, onion, garlic, lemongrass pieces, salt and pepper.
Bring to a boil over high heat, then reduce heat to medium and let boil for 5 minutes.
Meanwhile, remove skin (if any) from the salmon fillets.
Reduce the heat on the poaching liquid to medium-low so it's just simmering.
Using a slotted spoon, gently lower the fish into the poaching liquid. It's OK if the fish isn't completely covered by the poaching stock, you'll just need to flip it so it cooks evenly.
Let the fish sit in the poaching stock for 4 minutes, flipping halfway through the cooking time if the fish isn't submerged.
Using the slotted spoon, gently lift the fish out and put on plates.
That's it for the poaching part, but here's a bonus if you want a beautiful sauce for your fish!
Set a colander up over a small bowl.
Pour the poaching liquid through the colander into the bowl. This will strain out all the big chunks, like the onion and lemongrass.
Pour the contents of the bowl into a small saucepan.
Heat the liquid over medium-high heat and bring it to a boil.
Boil the liquid for another 10-15 minutes until it begins to thicken.
In a mixing cup, combine 1 tsp cornstarch with 1/4c cold water.
Pour the cornstarch mixture into the boiling poaching liquid and stir.
Cook another 3 minutes, then use the sauce to top your fish and rice.
Mats
1/2 lb salmon, cut into 2 fillets
3/4c chicken stock
1/4c Orange juice, no pulp
1/3c white wine
1/4c onion, diced
2 cloves garlic, crushed
1 stalk lemongrass
1/4tsp salt
1/4 tsp pepper
Chop the lemongrass. It's very tough, so I recommend first cutting it into sections about 3 inches long, then bisecting each section lengthwise. You want to make sure it's still in big pieces that will be easy to pick out later.
In a large, deep saucepan (or pot, actually) combine the chicken stock, orange juice, white wine, onion, garlic, lemongrass pieces, salt and pepper.
Bring to a boil over high heat, then reduce heat to medium and let boil for 5 minutes.
Meanwhile, remove skin (if any) from the salmon fillets.
Reduce the heat on the poaching liquid to medium-low so it's just simmering.
Using a slotted spoon, gently lower the fish into the poaching liquid. It's OK if the fish isn't completely covered by the poaching stock, you'll just need to flip it so it cooks evenly.
Let the fish sit in the poaching stock for 4 minutes, flipping halfway through the cooking time if the fish isn't submerged.
Using the slotted spoon, gently lift the fish out and put on plates.
That's it for the poaching part, but here's a bonus if you want a beautiful sauce for your fish!
Set a colander up over a small bowl.
Pour the poaching liquid through the colander into the bowl. This will strain out all the big chunks, like the onion and lemongrass.
Pour the contents of the bowl into a small saucepan.
Heat the liquid over medium-high heat and bring it to a boil.
Boil the liquid for another 10-15 minutes until it begins to thicken.
In a mixing cup, combine 1 tsp cornstarch with 1/4c cold water.
Pour the cornstarch mixture into the boiling poaching liquid and stir.
Cook another 3 minutes, then use the sauce to top your fish and rice.
Cumin and lime curried chicken with sweet potatoes
Two days, two amazing curry recipes. This curry is a dry curry - there won't be a lot of sauce, so I didn't serve this one with rice. You could just whip up a little extra sauce and toss it with the rice if you wanted to bulk out the meal a bit.
Mats
1 sweet potato, peeled and cut into 1 inch chunks
1 large onion, peeled and cut into 1 inch chunks
1 tsp olive oil
3 tsp cumin
2 tsp paprika
1/4c lime juice
1 chicken breast, cut into 1 inch chunks
1/3c fresh cilantro, chopped small
Preheat oven to 450 F.
In a small bowl, combine 1 tsp olive oil, 2 tsp cumin, 1 tsp paprika and 1/4c lime juice. Whisk well.
Put the sweet potato and the onion in a shallow baking dish, then pour the oil and lime mixture over. Stir will with your hands so all the pieces are evenly coated.
Bake at 450 for 25 minutes, stirring once half-way through cooking. Be sure to scrape the bottom of the dish so the potato and onion don't stick.
In a small saucepan, heat 1 tsp olive oil over medium heat. Add the chicken pieces, 1 tsp cumin and 1 tsp paprika. Stir well so the chicken is coated in the spice mixture. Cook for 8-10 minutes.
Once the potatoes and onions are done, add the chicken pieces to the potatoes and onion in a large bowl. Add the cilantro and stir well.
Mats
1 sweet potato, peeled and cut into 1 inch chunks
1 large onion, peeled and cut into 1 inch chunks
1 tsp olive oil
3 tsp cumin
2 tsp paprika
1/4c lime juice
1 chicken breast, cut into 1 inch chunks
1/3c fresh cilantro, chopped small
Preheat oven to 450 F.
In a small bowl, combine 1 tsp olive oil, 2 tsp cumin, 1 tsp paprika and 1/4c lime juice. Whisk well.
Put the sweet potato and the onion in a shallow baking dish, then pour the oil and lime mixture over. Stir will with your hands so all the pieces are evenly coated.
Bake at 450 for 25 minutes, stirring once half-way through cooking. Be sure to scrape the bottom of the dish so the potato and onion don't stick.
In a small saucepan, heat 1 tsp olive oil over medium heat. Add the chicken pieces, 1 tsp cumin and 1 tsp paprika. Stir well so the chicken is coated in the spice mixture. Cook for 8-10 minutes.
Once the potatoes and onions are done, add the chicken pieces to the potatoes and onion in a large bowl. Add the cilantro and stir well.
Peanut Curry with Chicken and rice
I've done two curries this week and both came out amazing! This is a wet curry - you'll have a lot of sauce left for your rice. This recipe serves 2, but can very easily be multiplied out for more.
Mats
1/2tsp canola oil
1 clove garlic, crushed
1/8 tsp cayenne pepper
7 oz coconut milk (1/2 can)
3/4 tsp red curry paste
3 Tb smooth peanut butter
1/4 tsp fish sauce
1 Tb and 1/2 tsp brown sugar
1/8 tsp chili powder
1/8 tsp sesame oil
1 chicken breast, cut into 1 inch pieces
1/2c jasmine rice
In a small saucepan, heat 1 tsp sesame oil. Cook the chicken pieces in the oil, stirring frequently, for 8-10 minutes.
In a small pot, bring 1c water and the rice to a boil. Cover, reduce heat to low and cook for 25 minutes. If you're feeling adventurous, use 1/2c coconut milk and 1/2c water to cook the rice - you'll get a really smooth flavor.
In a small saucepan, heat the canola oil over medium heat. Add the crushed garlic and cook for 2 minutes, stirring frequently.
Add the coconut milk, cayenne pepper, red curry paste, chili powder and peanut butter. Whisk until all the peanut butter is dissolved and doesn't form those little lumpies.
Add the fish sauce, sesame oil and brown sugar and bring to barely a boil. Add the cooked chicken pieces and stir so the chicken is well-coated.
Warm through for 3 minutes, then serve over rice.
Mats
1/2tsp canola oil
1 clove garlic, crushed
1/8 tsp cayenne pepper
7 oz coconut milk (1/2 can)
3/4 tsp red curry paste
3 Tb smooth peanut butter
1/4 tsp fish sauce
1 Tb and 1/2 tsp brown sugar
1/8 tsp chili powder
1/8 tsp sesame oil
1 chicken breast, cut into 1 inch pieces
1/2c jasmine rice
In a small saucepan, heat 1 tsp sesame oil. Cook the chicken pieces in the oil, stirring frequently, for 8-10 minutes.
In a small pot, bring 1c water and the rice to a boil. Cover, reduce heat to low and cook for 25 minutes. If you're feeling adventurous, use 1/2c coconut milk and 1/2c water to cook the rice - you'll get a really smooth flavor.
In a small saucepan, heat the canola oil over medium heat. Add the crushed garlic and cook for 2 minutes, stirring frequently.
Add the coconut milk, cayenne pepper, red curry paste, chili powder and peanut butter. Whisk until all the peanut butter is dissolved and doesn't form those little lumpies.
Add the fish sauce, sesame oil and brown sugar and bring to barely a boil. Add the cooked chicken pieces and stir so the chicken is well-coated.
Warm through for 3 minutes, then serve over rice.
Monday, September 17, 2012
Fattoush Salad
This week was one of branching out into less-familiar cuisine styles. Two Mexi-Cali, one Eastern Europe (which was a flop), and this Near-East recipe.
Mats:
Salad:
1 head lettuce
2c cherry tomatoes, halved
2 cucumbers, peeled, seeded and diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3 green onions, diced
1/3c parsley
3 Tb mint
1 1/2c pita chips
1/2c feta cheese
Toss all ingredients together in a large bowl.
Dressing
2 Tb +2 tsp olive oil
2 Tb lemon juice
1 Tb pomegranate molasses (this is hard to find. I took a bottle of not-from-concentrate juice and boiled it with 1/2c white sugar for about an hour and a half. Seemed to work just fine.)
2 tsp sumac (also really hard to find. Don't know of a good substitute yet)
1 clove garlic, diced
Combine in a small bowl and whisk very, very thoroughly.
Pour the dressing over the salad and toss.
Note that the pita chips tend to soak up all the dressing, so if you're making this with leftovers in mind, keep the pita chips separate and add them to the salad just as you're about to serve it.
Mats:
Salad:
1 head lettuce
2c cherry tomatoes, halved
2 cucumbers, peeled, seeded and diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3 green onions, diced
1/3c parsley
3 Tb mint
1 1/2c pita chips
1/2c feta cheese
Toss all ingredients together in a large bowl.
Dressing
2 Tb +2 tsp olive oil
2 Tb lemon juice
1 Tb pomegranate molasses (this is hard to find. I took a bottle of not-from-concentrate juice and boiled it with 1/2c white sugar for about an hour and a half. Seemed to work just fine.)
2 tsp sumac (also really hard to find. Don't know of a good substitute yet)
1 clove garlic, diced
Combine in a small bowl and whisk very, very thoroughly.
Pour the dressing over the salad and toss.
Note that the pita chips tend to soak up all the dressing, so if you're making this with leftovers in mind, keep the pita chips separate and add them to the salad just as you're about to serve it.
Friday, September 14, 2012
Baked Stuffed Apples
This one came out soooo tasty - but it did fall apart while baking. I've some ideas for the next batch I make, including foil wrapping, not hollowing them out so much, using less water, and using a different variety of apple.
Mats
1/2c wild rice
1/4c red quinoa
1c vegetable stock
2Tb olive oil
1c shiitake mushrooms, stems removed, caps chopped to 1/2 inch pieces
1/4c red onion, finely diced
1Tb fresh sage or 1/2tsp ground dried sage
1/2c cream cheese
1/4c dried cranberries (sometimes marketed as "crasins")
4 Red Delicious (or other baking apple. My next batch will use Granny Smiths)
1/2c grated sharp white Cheddar cheese
Preheat the oven to 350F
In a small saucepan, heat 1c vegetable stock with 1c water to boiling. Add wild rice and quinoa, cover, turn heat to minimum and cook for 25 minutes, or until most of the liquid is absorbed. (Check the package directions on the wild rice, if it'll take longer than 25 minutes to cook, add the quinoa in the last 20 minutes of the rice's cooking time)
In a medium pan, heat the oil over medium heat. Add the onion and mushrooms and cook over medium-low for 7 minutes, stirring occasionally.
Add the cooked rice and quinoa to the onion/mushroom pan and cook for 5 minutes, stirring thoroughly.
Remove the pan from heat and stir in the cream cheese and cranberries
Mix very thoroughly.
Slice the apples in half through the stem.
Use a spoon to hollow out the apple halves, leaving 1/4 to 1/2 inch of apple flesh on all sides and bottom. Make sure to remove all the nasty core bits and seeds.
Spoon the rice mixture into the hollowed apples, mounding it slightly on top
Place the filled apple halves in a Pyrex dish and pour 1/2c water in the bottom of the dish *NOT* directly on the apples. (This is to heat the dish evenly. I've blown up two Pyrex dishes in my history of cooking and trust me, it is an annoying, long clean up).
Cover the dish tightly with aluminum foil.
Bake at 350 for 45 min.
Remove the aluminum foil and sprinkle the apple halves with the grated Cheddar cheese. Return to the oven uncovered for 15 minutes.
Mats
1/2c wild rice
1/4c red quinoa
1c vegetable stock
2Tb olive oil
1c shiitake mushrooms, stems removed, caps chopped to 1/2 inch pieces
1/4c red onion, finely diced
1Tb fresh sage or 1/2tsp ground dried sage
1/2c cream cheese
1/4c dried cranberries (sometimes marketed as "crasins")
4 Red Delicious (or other baking apple. My next batch will use Granny Smiths)
1/2c grated sharp white Cheddar cheese
Preheat the oven to 350F
In a small saucepan, heat 1c vegetable stock with 1c water to boiling. Add wild rice and quinoa, cover, turn heat to minimum and cook for 25 minutes, or until most of the liquid is absorbed. (Check the package directions on the wild rice, if it'll take longer than 25 minutes to cook, add the quinoa in the last 20 minutes of the rice's cooking time)
In a medium pan, heat the oil over medium heat. Add the onion and mushrooms and cook over medium-low for 7 minutes, stirring occasionally.
Add the cooked rice and quinoa to the onion/mushroom pan and cook for 5 minutes, stirring thoroughly.
Remove the pan from heat and stir in the cream cheese and cranberries
Mix very thoroughly.
Slice the apples in half through the stem.
Use a spoon to hollow out the apple halves, leaving 1/4 to 1/2 inch of apple flesh on all sides and bottom. Make sure to remove all the nasty core bits and seeds.
Spoon the rice mixture into the hollowed apples, mounding it slightly on top
Place the filled apple halves in a Pyrex dish and pour 1/2c water in the bottom of the dish *NOT* directly on the apples. (This is to heat the dish evenly. I've blown up two Pyrex dishes in my history of cooking and trust me, it is an annoying, long clean up).
Cover the dish tightly with aluminum foil.
Bake at 350 for 45 min.
Remove the aluminum foil and sprinkle the apple halves with the grated Cheddar cheese. Return to the oven uncovered for 15 minutes.
Monday, August 27, 2012
Fig and Pear Pannini
Has a definite Near-East taste to it.
Makes 4 sandwiches
Mats:
2 pears, semi-hard
1 loaf of crusty bread - I went with something called a Hoboken roll this time, it's doughier and chewier than a ciabatta or foccoia loaf.
1/2 c toasted almond slivers
1/2 c goat cheese
4 Tb fig preserves, or 1/2c chopped figs
1/2 tsp ground cinnamon
Preheat the over to 400 F.
Cut the pears in half and remove core. Pour 1/2 c water into a shallow baking dish and place the pears in the dish cut-side up. Cover loosely with aluminum foil and bake for 25min.
While the pears are baking, slice the bread into 4 sections, then slice in half lengthwise so you can fill it like a sandwich.
Spread the goat cheese on half the bread slices and top with toasted almonds.
Spread the fig preserves on the other half of the bread slices, and sprinkle the cinnamon on top
When the pears are done baking, run them under cool water and remove the skins.
Thinly slice the pears and place on the fig-covered slices of bread.
Pair the fig-slices with the cheese-slices to make sandwiches.
Cook in a pannini maker (or in a weighted skillet) for 5 minues.
Makes 4 sandwiches
Mats:
2 pears, semi-hard
1 loaf of crusty bread - I went with something called a Hoboken roll this time, it's doughier and chewier than a ciabatta or foccoia loaf.
1/2 c toasted almond slivers
1/2 c goat cheese
4 Tb fig preserves, or 1/2c chopped figs
1/2 tsp ground cinnamon
Preheat the over to 400 F.
Cut the pears in half and remove core. Pour 1/2 c water into a shallow baking dish and place the pears in the dish cut-side up. Cover loosely with aluminum foil and bake for 25min.
While the pears are baking, slice the bread into 4 sections, then slice in half lengthwise so you can fill it like a sandwich.
Spread the goat cheese on half the bread slices and top with toasted almonds.
Spread the fig preserves on the other half of the bread slices, and sprinkle the cinnamon on top
When the pears are done baking, run them under cool water and remove the skins.
Thinly slice the pears and place on the fig-covered slices of bread.
Pair the fig-slices with the cheese-slices to make sandwiches.
Cook in a pannini maker (or in a weighted skillet) for 5 minues.
Wednesday, August 22, 2012
Banana Not-Ice cream
It's not ice cream, but it certainly looks like it. Creamy and filling like a dessert should be.
Mats:
2 bananas
Optional: anything you like in ice cream. Peanut butter, vanilla extract, chocolate chips, fresh mint... you name it, you can put it in this.
Peel the bananas. Cut into 1/2 inch coins.
Place on waxed paper and freeze for 6 hours.
Put the frozen banana coins into a food processor with any flavoring extras. Process on the highest setting for 2 minutes or until smooth and creamy.
Mats:
2 bananas
Optional: anything you like in ice cream. Peanut butter, vanilla extract, chocolate chips, fresh mint... you name it, you can put it in this.
Peel the bananas. Cut into 1/2 inch coins.
Place on waxed paper and freeze for 6 hours.
Put the frozen banana coins into a food processor with any flavoring extras. Process on the highest setting for 2 minutes or until smooth and creamy.
Monday, August 20, 2012
Orzo with Fennel and Tomato Ragout
Mats:
1/4c sun-dried tomato
3 Tb tomato paste
16oz orzo
1 fennel bulb
2c carrots, chopped into rounds
1 onion, diced
3 cloves garlic, minced
28oz fire roasted tomato
2 cans cannellini beans
Cook orzo according to package directions and set aside
In a measuring cup, combine 1c hot water and tomato paste. Stir, and set aside
Cut the feathery fronds off the fennel and set aside. Chop the bulb into 8 equal chunks.
In a large saucepan over medium heat, cook the carrots and fennel bulb for 5 minutes WITHOUT stirring.
Turn over all the fennel and carrot bits, then cook for another 5 minutes, NOT stirring
Add the minced garlic and cook for 1 minute, stirring frequently.
Add the diced onion, canned tomatoes, beans and the tomato-paste/water mixture. Cover, reduce the heat to medium-low and cook for 30 minutes.
In the meantime, chop the fennel fronds and sun-dried tomatoes into 1-inch sections.
After the sauce has cooked for 30 minutes, add the chopped fennel fronds, chopped sun-dried tomatoes and cooked orzo. Stir well until it's all combined.
Cover and cook for 5 more minutes, then serve.
1/4c sun-dried tomato
3 Tb tomato paste
16oz orzo
1 fennel bulb
2c carrots, chopped into rounds
1 onion, diced
3 cloves garlic, minced
28oz fire roasted tomato
2 cans cannellini beans
Cook orzo according to package directions and set aside
In a measuring cup, combine 1c hot water and tomato paste. Stir, and set aside
Cut the feathery fronds off the fennel and set aside. Chop the bulb into 8 equal chunks.
In a large saucepan over medium heat, cook the carrots and fennel bulb for 5 minutes WITHOUT stirring.
Turn over all the fennel and carrot bits, then cook for another 5 minutes, NOT stirring
Add the minced garlic and cook for 1 minute, stirring frequently.
Add the diced onion, canned tomatoes, beans and the tomato-paste/water mixture. Cover, reduce the heat to medium-low and cook for 30 minutes.
In the meantime, chop the fennel fronds and sun-dried tomatoes into 1-inch sections.
After the sauce has cooked for 30 minutes, add the chopped fennel fronds, chopped sun-dried tomatoes and cooked orzo. Stir well until it's all combined.
Cover and cook for 5 more minutes, then serve.
Thursday, August 16, 2012
Spinach and Avocado Pannini
Breaking out the pannini maker again - or a medium skillet. You can weight the sammmiches down with a smaller saucepan and some cans to squish it down.
Mats
1 loaf ciabatta bread, or other crusty bread. You can use normal sandwich bread, but it'll be a bit floppy
1 avocado
1 tsp lemon juice
1c spinach
8 sun-dried tomatoes
1 Tb diced red onion
1/2 tsp oil
thyme
Split the bread lengthwise so you can make a sandwich out of it.
Open the avocado, scrape out the flesh into a bowl and mash with 1 tsp lemon juice.
On one half of the bread, spread 1/4 the avocado mix.
Brush the other half with 1/2 tsp oil and sprinkle 1/4 tsp thyme on it
Top the oil half with spinach, diced red onion and sun-dried tomatoes.
Close the sandwich and cut into serving-sizes. My ciabatta loaf yielded 4 lunch-sized sandwiches.
Toast in your pannini maker/double saucepan stack.
Mats
1 loaf ciabatta bread, or other crusty bread. You can use normal sandwich bread, but it'll be a bit floppy
1 avocado
1 tsp lemon juice
1c spinach
8 sun-dried tomatoes
1 Tb diced red onion
1/2 tsp oil
thyme
Split the bread lengthwise so you can make a sandwich out of it.
Open the avocado, scrape out the flesh into a bowl and mash with 1 tsp lemon juice.
On one half of the bread, spread 1/4 the avocado mix.
Brush the other half with 1/2 tsp oil and sprinkle 1/4 tsp thyme on it
Top the oil half with spinach, diced red onion and sun-dried tomatoes.
Close the sandwich and cut into serving-sizes. My ciabatta loaf yielded 4 lunch-sized sandwiches.
Toast in your pannini maker/double saucepan stack.
Monday, August 13, 2012
Paella Primavera
Four new dinners this week, four new winners. It's about time my luck with new recipes changes...
Mats:
2 1/2 tsp olive oil
1 red bell pepper
6 green onions
3c vegetable broth
3 cloves garlic, finely minced
1 tsp tumeric
1c short grain rice
3c broccoli
1c peas (frozen)
1c cherry tomatoes
1c artichoke hearts
2 Tb lemon juice (or 1 lemon, cut into wedges)
In a large saucepan, heat the oil over medium-high heat.
Cut the green onions and bell pepper into 1/2 inch chunks and saute for 5 minutes.
Add 3c vegetable broth, 3 cloves of finely minced garlic, 1 tsp tumeric, 1 tsp salt and 1/2 tsp ground black pepper. Bring to a boil.
Add 1c short grain rice, stir, reduce heat to medium low and cover. Cook for 10 minutes.
Meanwhile, chop the broccoli into bite-sized pieces, about 1 inch. Halve the cherry tomatoes and artichoke hearts.
When the 15 minutes are up, add the broccoli, peas, cherry tomatoes and artichoke hearts to the paella. Stir a bit, making sure to scrape the bottom of the saucepan so the rice doesn't stick.
Cover again and cook for 10 minutes.
Remove from heat, add lemon juice and stir.
Serve!
Mats:
2 1/2 tsp olive oil
1 red bell pepper
6 green onions
3c vegetable broth
3 cloves garlic, finely minced
1 tsp tumeric
1c short grain rice
3c broccoli
1c peas (frozen)
1c cherry tomatoes
1c artichoke hearts
2 Tb lemon juice (or 1 lemon, cut into wedges)
In a large saucepan, heat the oil over medium-high heat.
Cut the green onions and bell pepper into 1/2 inch chunks and saute for 5 minutes.
Add 3c vegetable broth, 3 cloves of finely minced garlic, 1 tsp tumeric, 1 tsp salt and 1/2 tsp ground black pepper. Bring to a boil.
Add 1c short grain rice, stir, reduce heat to medium low and cover. Cook for 10 minutes.
Meanwhile, chop the broccoli into bite-sized pieces, about 1 inch. Halve the cherry tomatoes and artichoke hearts.
When the 15 minutes are up, add the broccoli, peas, cherry tomatoes and artichoke hearts to the paella. Stir a bit, making sure to scrape the bottom of the saucepan so the rice doesn't stick.
Cover again and cook for 10 minutes.
Remove from heat, add lemon juice and stir.
Serve!
Thursday, August 9, 2012
Portobello Mushroom Burgers and Fennel 'fries'
Doctor: "No more red meat for you!"
Husband: "But I want a burger"
Me: "I can make a veggie burger or a turkey burger."
Husband: "Nooooo, veggie burgers are icky corn"
Me: "... You like mushrooms, though."
Mats:
2 Portobello Mushroom caps, stems and gills removed (scrape them gently with a spoon, they'll fall right off. Just don't gouge too deeply)
2c red cooking wine
1 shallot
2 cloves garlic, finely minced
Burger buns, toasted
Remove the stems and gills from the mushrooms. Gently wipe the caps with a damp (wet it and wring it out) paper towel to remove any dirt.
Using a fork, gently prick the mushrooms all over, topside and underside. You're looking to just break the skin, not pierce it deeply.
Lay the mushrooms underside up in a shallow baking dish.
In a small saucepan, combine the red wine, minced garlic and minced shallot with 1/4 tsp salt and 1 tsp dried thyme. Bring to a full boil, then reduce heat to medium-low and simmer for 5 minutes.
Pour the red wine mixture over the mushroom caps. Cover the baking dish with plastic wrap and refrigerate for 2 hours.
After 2 hours, discard the excess marinade and grill the mushrooms for 5 minutes. I used my pannini maker and set the lid so it was *just* touching the tops of the caps. You don't want to squish them.
Toast the burger buns, place the mushroom caps on top with any 'fixings' you like - I put slices of tomato and some baby spinach on them.
Fennel 'Fries'
Mats:
3 Yukon Gold potatoes
2 tsp Fennel seeds
1 tsp garlic powder
3/4 tsp salt
1 Tb olive oil
Heat the oven to 400.
Wash the potatoes and slice into thick chunks. I went for something that looks like steak fries - about as long as my finger, 1 inch wide and 1/2 inch thick.
Toss the potatoes, fennel, garlic powder, salt and olive oil together in a large baking dish. Spread the potatoes so they're only a single layer deep.
Bake at 400 for 35 minutes or until the potatoes are easily pierced with a fork.
Husband: "But I want a burger"
Me: "I can make a veggie burger or a turkey burger."
Husband: "Nooooo, veggie burgers are icky corn"
Me: "... You like mushrooms, though."
Mats:
2 Portobello Mushroom caps, stems and gills removed (scrape them gently with a spoon, they'll fall right off. Just don't gouge too deeply)
2c red cooking wine
1 shallot
2 cloves garlic, finely minced
Burger buns, toasted
Remove the stems and gills from the mushrooms. Gently wipe the caps with a damp (wet it and wring it out) paper towel to remove any dirt.
Using a fork, gently prick the mushrooms all over, topside and underside. You're looking to just break the skin, not pierce it deeply.
Lay the mushrooms underside up in a shallow baking dish.
In a small saucepan, combine the red wine, minced garlic and minced shallot with 1/4 tsp salt and 1 tsp dried thyme. Bring to a full boil, then reduce heat to medium-low and simmer for 5 minutes.
Pour the red wine mixture over the mushroom caps. Cover the baking dish with plastic wrap and refrigerate for 2 hours.
After 2 hours, discard the excess marinade and grill the mushrooms for 5 minutes. I used my pannini maker and set the lid so it was *just* touching the tops of the caps. You don't want to squish them.
Toast the burger buns, place the mushroom caps on top with any 'fixings' you like - I put slices of tomato and some baby spinach on them.
Fennel 'Fries'
Mats:
3 Yukon Gold potatoes
2 tsp Fennel seeds
1 tsp garlic powder
3/4 tsp salt
1 Tb olive oil
Heat the oven to 400.
Wash the potatoes and slice into thick chunks. I went for something that looks like steak fries - about as long as my finger, 1 inch wide and 1/2 inch thick.
Toss the potatoes, fennel, garlic powder, salt and olive oil together in a large baking dish. Spread the potatoes so they're only a single layer deep.
Bake at 400 for 35 minutes or until the potatoes are easily pierced with a fork.
Tuesday, August 7, 2012
Snap peas in carrot "butter"
Finally, a winner. It's been an unimpressive last week, recipe-wise. This one, however, is quite good.
Mats:
1 onion, finely diced
2 tsp corn or canola oil
1/2c vegetable broth
1 tsp corn starch
2 Tb carrot puree (baby food works the best)
1/2 tsp salt
1/4 tsp pepper
1Tb white cooking wine
8 oz baby carrots, sliced lengthwise
3c sugar snap peas
1/2 box pasta. Not the twirly kind, something noodle-y like elbow macaroni
Cook pasta according to package directions and drain.
In a small saucepan, heat the oil over medium heat.
Add onion, saute for 5 minutes or until onion begins to soften and turn translucent.
In a small bowl, whisk the vegetable broth, white wine and corn starch together. Add to the saucepan.
Bring just to a simmer, then add the carrot puree, salt and pepper. Whisk well, then remove from heat.
In a small pot, bring about 2 inches of water to a boil.
Add the baby carrots and boil for 1 minute.
Add the sugar snap peas, cover, and boil for 3 minutes.
Drain the veggies in a colander and blot with paper towels to remove all the moisture you can.
Toss the pasta, veggies and sauce in a serving bowl and serve.
Mats:
1 onion, finely diced
2 tsp corn or canola oil
1/2c vegetable broth
1 tsp corn starch
2 Tb carrot puree (baby food works the best)
1/2 tsp salt
1/4 tsp pepper
1Tb white cooking wine
8 oz baby carrots, sliced lengthwise
3c sugar snap peas
1/2 box pasta. Not the twirly kind, something noodle-y like elbow macaroni
Cook pasta according to package directions and drain.
In a small saucepan, heat the oil over medium heat.
Add onion, saute for 5 minutes or until onion begins to soften and turn translucent.
In a small bowl, whisk the vegetable broth, white wine and corn starch together. Add to the saucepan.
Bring just to a simmer, then add the carrot puree, salt and pepper. Whisk well, then remove from heat.
In a small pot, bring about 2 inches of water to a boil.
Add the baby carrots and boil for 1 minute.
Add the sugar snap peas, cover, and boil for 3 minutes.
Drain the veggies in a colander and blot with paper towels to remove all the moisture you can.
Toss the pasta, veggies and sauce in a serving bowl and serve.
Tuesday, July 31, 2012
Lactose-free Fettuccine Alfredo
I love Fettuccine sauce. I love butter and cheese. Both my digestive track and my diet do not love these things. So when I found a recipe for Fettuccine Alfredo that had no dairy, I was pretty eager to give it a shot. I was a bit suspicious about the ingredient list and the final product was... a disconcerting color. It was green. Yellow-green, actually, like split-pea soup. I hesitantly ate it and it was actually pretty decent. It tasted nothing like Alfredo sauce, but it was still a tasty, creamy sauce for my pasta with a good mouthfeel and a savoury side.
Mats:
8 oz pasta. Fettuccine is traditional, but any long, flat pasta will work. Or gnocchi.
2 Tb olive oil
4 cloves garlic, minced
2 Tb flour
1 1/2c plain soy milk
1/4c white wine
1tsp yellow miso. My store didn't have any, so I substituted 1/2 tsp sugar.
1/8 tsp nutmeg
1/2 tsp tumeric
1/2 tsp salt
1/2 tsp ground black pepper
1 Tb nutritional yeast
Optional tasty stuff: 8 oz Portobello mushrooms, stems removed and caps cut into 1/2 inch thick strips. 8 oz boneless, skinless chicken breasts, cut into 1/2 inch thick strips.
In a medium pot, cook the pasta according to directions. Drain and set aside.
In a separate bowl, combine soy milk, white wine, miso, nutmeg, tumeric, salt and pepper. Stir well to combine.
In a small pot, heat the olive oil over medium heat. Finely dice the garlic and add to the pot, stirring constantly. Cook for 30 seconds or until the garlic begins to sizzle.
Add the flour to the garlic-oil and whisk constantly. (This is a Roux!) Cook for 2 minutes while whisking about. The flour should start to turn a light brown.
Turn the heat down to the absolute minimum
Add half the soy milk mixture to the roux, and keep on whisking.
Whisk until there are no more lumps, then add the rest of the soy milk mixture. Keep whisking.
Add the nutritional yeast. It's what makes the sauce vaguely cheesy. Whisk!
Once there are no more lumps, set the sauce aside.
If you're adding optional tasty stuff, heat about 2 Tb olive oil in a medium pan over medium-high heat. Add the optional tasty stuff and saute. Chicken will take about 7 minutes to cook, mushrooms will only take about 4.
Combine pasta, sauce and optional tasty stuff in a serving bowl and enjoy.
Sauce notes: Mine turned out a bit on the runny side, so I added a teaspoon of cornstarch to thicken it up. And then I whisked some more. Also, solids tend to accumulate at the bottom of the pot, so when you're pouring it out, make sure you stir it really well, and scrape all the solids into the serving dish.
Interesting side note: Apparently tumeric is a pH indicatior - it turns yellow in acidic solutions and bright red in basic ones.
Mats:
8 oz pasta. Fettuccine is traditional, but any long, flat pasta will work. Or gnocchi.
2 Tb olive oil
4 cloves garlic, minced
2 Tb flour
1 1/2c plain soy milk
1/4c white wine
1tsp yellow miso. My store didn't have any, so I substituted 1/2 tsp sugar.
1/8 tsp nutmeg
1/2 tsp tumeric
1/2 tsp salt
1/2 tsp ground black pepper
1 Tb nutritional yeast
Optional tasty stuff: 8 oz Portobello mushrooms, stems removed and caps cut into 1/2 inch thick strips. 8 oz boneless, skinless chicken breasts, cut into 1/2 inch thick strips.
In a medium pot, cook the pasta according to directions. Drain and set aside.
In a separate bowl, combine soy milk, white wine, miso, nutmeg, tumeric, salt and pepper. Stir well to combine.
In a small pot, heat the olive oil over medium heat. Finely dice the garlic and add to the pot, stirring constantly. Cook for 30 seconds or until the garlic begins to sizzle.
Add the flour to the garlic-oil and whisk constantly. (This is a Roux!) Cook for 2 minutes while whisking about. The flour should start to turn a light brown.
Turn the heat down to the absolute minimum
Add half the soy milk mixture to the roux, and keep on whisking.
Whisk until there are no more lumps, then add the rest of the soy milk mixture. Keep whisking.
Add the nutritional yeast. It's what makes the sauce vaguely cheesy. Whisk!
Once there are no more lumps, set the sauce aside.
If you're adding optional tasty stuff, heat about 2 Tb olive oil in a medium pan over medium-high heat. Add the optional tasty stuff and saute. Chicken will take about 7 minutes to cook, mushrooms will only take about 4.
Combine pasta, sauce and optional tasty stuff in a serving bowl and enjoy.
Sauce notes: Mine turned out a bit on the runny side, so I added a teaspoon of cornstarch to thicken it up. And then I whisked some more. Also, solids tend to accumulate at the bottom of the pot, so when you're pouring it out, make sure you stir it really well, and scrape all the solids into the serving dish.
Interesting side note: Apparently tumeric is a pH indicatior - it turns yellow in acidic solutions and bright red in basic ones.
Sunday, July 29, 2012
Chorizo and Potatoes
This makes a thick, chunky stew, great for filling burrito shells or just eating plain. DON'T skip the step where you drain the potatoes; they won't fry up right if they're a soggy hash.
Mats:
6 oz chorizo sausage, diced
1 medium onion, diced
4 cloves garlic
4 boiling potatoes (red ones generally are the best), peeled and grated
3 15-oz cans fire roasted tomatoes
2 tsp oregano
1 tsp sugar
1 tsp chili powder
1 avocado, sliced
1/2c crumbled feta cheese
In a large pan, heat 2 Tbsp olive oil over medium heat. Add the diced chorizo, diced onion, 2 of the minced garlic cloves and cook 6 minutes, stirring occasionally.
Meanwhile, squeeze as much liquid as you can out of the grated potatoes. Use a colander and press the potatoes repeatedly. Pick up a (small) handful and squeeze it between your hands, trying to get every drop of moisture you can out of the potatoes.
Then add the potatoes to the chorizo mixture and cook 10 minutes, stirring often. The potatoes should begin to brown.
Add the canned tomatoes and stir well, scraping up any browned bits from the bottom of the pan.
Add the oregano, sugar, chili powder and the other 2 cloves of minced garlic.
Cover, turn heat to medium-low and simmer for 30 minutes or until sauce is very thick. Stir occasionally, making sure things don't stick to the bottom of the pot.
If you're serving in tortillas, heat the wraps first so they're nice and supple. Top with sliced avocado and some crumbled feta cheese.
Mats:
6 oz chorizo sausage, diced
1 medium onion, diced
4 cloves garlic
4 boiling potatoes (red ones generally are the best), peeled and grated
3 15-oz cans fire roasted tomatoes
2 tsp oregano
1 tsp sugar
1 tsp chili powder
1 avocado, sliced
1/2c crumbled feta cheese
In a large pan, heat 2 Tbsp olive oil over medium heat. Add the diced chorizo, diced onion, 2 of the minced garlic cloves and cook 6 minutes, stirring occasionally.
Meanwhile, squeeze as much liquid as you can out of the grated potatoes. Use a colander and press the potatoes repeatedly. Pick up a (small) handful and squeeze it between your hands, trying to get every drop of moisture you can out of the potatoes.
Then add the potatoes to the chorizo mixture and cook 10 minutes, stirring often. The potatoes should begin to brown.
Add the canned tomatoes and stir well, scraping up any browned bits from the bottom of the pan.
Add the oregano, sugar, chili powder and the other 2 cloves of minced garlic.
Cover, turn heat to medium-low and simmer for 30 minutes or until sauce is very thick. Stir occasionally, making sure things don't stick to the bottom of the pot.
If you're serving in tortillas, heat the wraps first so they're nice and supple. Top with sliced avocado and some crumbled feta cheese.
Sunday, July 22, 2012
Mu Shu Wraps
A nice stir-fry served with tortilla or mu-shu wraps, instead of rice. I first made this with thin-slice hickory smoked tofu, but I didn't like it very much, so I'm leaving it out from here on.
Mats:
2 eggs
2 Tb oil
1/2 lb shiitake mushrooms (5 large)
4c baby bok choy
1c carrots
3 green onions
2 cloves garlic
1 Tb rice wine vinegar
1 Tb soy sauce
tortillas, or mu-shu wraps
Hoisin sauce
Heat a large pan or wok. over high heat. Spray the bottom with nonstick cooking spray.
In a small dish, scramble the eggs. Pour into the hot wok and swirl around, coating the bottom of the pan in as thin a layer of egg as possible. Cook for 2 minutes.
Loosen the egg pancake from the pan with a spatula and flip. Cook another 1 minute
Slide the egg out onto a cutting board and slice into thin ribbons - 1/4 inch thick and 2 or 3 inches long.
Slice the mushrooms into thin strips, 1/4 inch thick
Slice the bok choy into bite sized ribbons, cut the carrots into thin strips (matchstick size), chop the green onions into 1/4 inch rounds.
In the wok, heat 2 Tb oil. Add the mushrooms and cook, stirring often for 6 minutes.
Add the sliced bok choy, carrots and onion, stir fry on high for 3 minutes or until they bok choy starts to wilt.
Add the eggs and stir until well mixed
Add the vinegar and soy sauce and toss until everything is coated. Remove from heat
In a separate pan, warm the tortillas or mu-shu wraps so they don't crack when bent.
Spoon the stir fry into the tortillas, add Hoisin sauce as a garnish.
Mats:
2 eggs
2 Tb oil
1/2 lb shiitake mushrooms (5 large)
4c baby bok choy
1c carrots
3 green onions
2 cloves garlic
1 Tb rice wine vinegar
1 Tb soy sauce
tortillas, or mu-shu wraps
Hoisin sauce
Heat a large pan or wok. over high heat. Spray the bottom with nonstick cooking spray.
In a small dish, scramble the eggs. Pour into the hot wok and swirl around, coating the bottom of the pan in as thin a layer of egg as possible. Cook for 2 minutes.
Loosen the egg pancake from the pan with a spatula and flip. Cook another 1 minute
Slide the egg out onto a cutting board and slice into thin ribbons - 1/4 inch thick and 2 or 3 inches long.
Slice the mushrooms into thin strips, 1/4 inch thick
Slice the bok choy into bite sized ribbons, cut the carrots into thin strips (matchstick size), chop the green onions into 1/4 inch rounds.
In the wok, heat 2 Tb oil. Add the mushrooms and cook, stirring often for 6 minutes.
Add the sliced bok choy, carrots and onion, stir fry on high for 3 minutes or until they bok choy starts to wilt.
Add the eggs and stir until well mixed
Add the vinegar and soy sauce and toss until everything is coated. Remove from heat
In a separate pan, warm the tortillas or mu-shu wraps so they don't crack when bent.
Spoon the stir fry into the tortillas, add Hoisin sauce as a garnish.
Thursday, July 19, 2012
Summer Tomato Salad
This one is good for summer picnics - the dressing is effectively a vinaigrette, which travels well and doesn't spoil in the heat, like cream or mayonnaise based dressings. Try to pick up some different varieties of tomatoes if you can, grape tomatoes are all well and good, but if you can find Campari or yellow 'Summer poppers' (as my mum calls them), your salad will be prettier and taste delicious.
Mats:
1/4c lime juice
3 Tbsp olive oil
1 Tb lime zest
1 tsp ground cumin
5c tomatoes (cut into bite-sized pieces)
15 oz can chickpeas, rinsed and drained
1/2c fresh basil
9 oz farfalle (bowtie) pasta
1 1/4c corn kernels
Combine lime juice, olive oil, lime zest and cumin in a large bowl.
Add tomatoes, chickpeas and basil, then toss so all the pieces are coated with dressing
Cook pasta 8 minutes or until 'al dente'. Add the corn to the water 2 minutes before the end of cooking time.
Drain, toss with the tomato mixture.
I like to chill the salad in the fridge and serve it cold, but room temperature is fine too. And yummy.
Mats:
1/4c lime juice
3 Tbsp olive oil
1 Tb lime zest
1 tsp ground cumin
5c tomatoes (cut into bite-sized pieces)
15 oz can chickpeas, rinsed and drained
1/2c fresh basil
9 oz farfalle (bowtie) pasta
1 1/4c corn kernels
Combine lime juice, olive oil, lime zest and cumin in a large bowl.
Add tomatoes, chickpeas and basil, then toss so all the pieces are coated with dressing
Cook pasta 8 minutes or until 'al dente'. Add the corn to the water 2 minutes before the end of cooking time.
Drain, toss with the tomato mixture.
I like to chill the salad in the fridge and serve it cold, but room temperature is fine too. And yummy.
Sunday, July 15, 2012
Mexicali Chop
This one gets listed in three parts - it's a salad with lots of parts.
Tortilla strips:
Mats:
1tsp oil
3 6-inch tortillas
1/2 tsp chili powder
1/4 tsp sugar
1/8 tsp salt
Preheat oven to 350.
Brush oil on tortillas, then slice into 1/4 inch thick strips.
Spread strips onto a baking sheet
Mix the spices together, then sprinkle them on the strips
Bake 15 minutes or until crunchy
Dressing
Mats:
2/3c olive oil
2 cloves garlic, minced
2 tsp cumin
2 tsp coriander
1 tsp sugar
1 tsp salt
1/3c lime juice
1/4c chopped green onion
1/4c fresh cilantro
Heat oil, garlic, cumin, coriander, sugar and salt in a saucepan for 2 or 3 minutes, or until the garlic begins to sizzle.
Move oil mixture to a food processor/blender.
Add the rest of the Dressing ingredients and blend on low for 2 minutes
Salad
Mats:
1 head red leaf lettuce, washed and torn into bite-sized pieces
2 medium tomatoes, chopped to 1/2 inch
1 avocado, peeled and diced to 1/2 inch
3 celery stalks, sliced to 1/4 inch
1 cucumber, diced to 1/4 inch
1 cup corn kernels (thawed if you're using frozen ones)
1 can pinto or black beans, drained and rinsed
1 jarred, roasted red pepper, sliced to 1/4 inch
1/3 cup red onion, chopped to 1/4 inch
Toss all salad ingredients in a large bowl with dressing. Top with the tortilla strips and serve.
Tortilla strips:
Mats:
1tsp oil
3 6-inch tortillas
1/2 tsp chili powder
1/4 tsp sugar
1/8 tsp salt
Preheat oven to 350.
Brush oil on tortillas, then slice into 1/4 inch thick strips.
Spread strips onto a baking sheet
Mix the spices together, then sprinkle them on the strips
Bake 15 minutes or until crunchy
Dressing
Mats:
2/3c olive oil
2 cloves garlic, minced
2 tsp cumin
2 tsp coriander
1 tsp sugar
1 tsp salt
1/3c lime juice
1/4c chopped green onion
1/4c fresh cilantro
Heat oil, garlic, cumin, coriander, sugar and salt in a saucepan for 2 or 3 minutes, or until the garlic begins to sizzle.
Move oil mixture to a food processor/blender.
Add the rest of the Dressing ingredients and blend on low for 2 minutes
Salad
Mats:
1 head red leaf lettuce, washed and torn into bite-sized pieces
2 medium tomatoes, chopped to 1/2 inch
1 avocado, peeled and diced to 1/2 inch
3 celery stalks, sliced to 1/4 inch
1 cucumber, diced to 1/4 inch
1 cup corn kernels (thawed if you're using frozen ones)
1 can pinto or black beans, drained and rinsed
1 jarred, roasted red pepper, sliced to 1/4 inch
1/3 cup red onion, chopped to 1/4 inch
Toss all salad ingredients in a large bowl with dressing. Top with the tortilla strips and serve.
Thursday, July 12, 2012
Corn and Quinoa Salad
Quite light and an interesting, tart flavor. Use real maple syrup if you can get your hands on it. Most pancake syrup for sale is just colored corn syrup, which tastes vastly different from the good stuff. You can use either fresh corn on the cob or frozen corn kernels. If the corn is very fresh, you can skip the blanching and just use raw corn instead.
Mats:
1c quinoa (Red if you can get it)
1c red cabbage, sliced very thin
1c cucumber
1 1/2 c grape tomatoes, sliced in half
1 1/2c corn
1/3 c olive oil
1/4 c lemon juice
3 Tbsp maple syrup
1 Tbsp Dijon mustard
In a small pot, combine the quinoa with 1 1/2c water and 1 tsp salt. Bring to a boil, cover, and cook for 20 minutes. When time's up, remove the cover and let sit for 10 minutes.
Bring a small pot of water to boil. Add the corn kernels and cook for 3 minutes, then drain and rinse with very cold water.
In a large-ish bowl, mix the corn, tomatoes, cucumber, cabbage and cooked quinoa together.
In a small bowl (or a blender/food processor), combine the oil, lemon juice, maple syrup, Dijon mustard and 1 tsp salt. Whisk well (or process for 1 minute).
Pour the dressing on the quinoa mixture and chill in the fridge. Serve cold.
Mats:
1c quinoa (Red if you can get it)
1c red cabbage, sliced very thin
1c cucumber
1 1/2 c grape tomatoes, sliced in half
1 1/2c corn
1/3 c olive oil
1/4 c lemon juice
3 Tbsp maple syrup
1 Tbsp Dijon mustard
In a small pot, combine the quinoa with 1 1/2c water and 1 tsp salt. Bring to a boil, cover, and cook for 20 minutes. When time's up, remove the cover and let sit for 10 minutes.
Bring a small pot of water to boil. Add the corn kernels and cook for 3 minutes, then drain and rinse with very cold water.
In a large-ish bowl, mix the corn, tomatoes, cucumber, cabbage and cooked quinoa together.
In a small bowl (or a blender/food processor), combine the oil, lemon juice, maple syrup, Dijon mustard and 1 tsp salt. Whisk well (or process for 1 minute).
Pour the dressing on the quinoa mixture and chill in the fridge. Serve cold.
Wednesday, July 11, 2012
Jazzed up Ramen
Ah ramen - the super-cheap staple of life. This recipe takes a product about as exciting as cardboard and makes it a decent, easy meal. It doesn't matter what 'flavor' ramen you choose, you'll be ditching the seasoning. Have you looked at the ingredients in those packets? It's mostly palm oil, salt and MSG. Even in my most desperately hungry college days, I never could put the whole pack in my cup'o'ramen.
Mats:
1 pack ramen noodles, seasoning packet discarded.
1/2 red bell pepper, sliced into very thin ribbons, 1/4 of an inch thick or less
1/2 c broccoli, cut into bite-sized chunks
1 clove garlic, finely diced
1/2 c onion
4tsp soy sauce
2 tsp rice vinegar
2 tsp sugar
1 Tb unsalted nut of choice - almonds, cashews and peanuts work equally well.
Bring a small pot of water to a boil. Turn the heat off, add the block of ramen to the pot and let it sit for 2 minutes. Drain and set noodles aside.
In a small bowl, whisk soy sauce, rice vinegar and sugar with 1/2c water.
In a medium sauce pan, heat 2 tsp oil on high. Add the onion and garlic, stir fry for 1 minute.
Add the pepper and broccoli, stir fry for another minute.
Add the soy sauce mixture, bring to a boil and cook for 1 minute.
Remove from heat.
Add the ramen noodles and mix thoroughly.
Top with your nut of choice
Mats:
1 pack ramen noodles, seasoning packet discarded.
1/2 red bell pepper, sliced into very thin ribbons, 1/4 of an inch thick or less
1/2 c broccoli, cut into bite-sized chunks
1 clove garlic, finely diced
1/2 c onion
4tsp soy sauce
2 tsp rice vinegar
2 tsp sugar
1 Tb unsalted nut of choice - almonds, cashews and peanuts work equally well.
Bring a small pot of water to a boil. Turn the heat off, add the block of ramen to the pot and let it sit for 2 minutes. Drain and set noodles aside.
In a small bowl, whisk soy sauce, rice vinegar and sugar with 1/2c water.
In a medium sauce pan, heat 2 tsp oil on high. Add the onion and garlic, stir fry for 1 minute.
Add the pepper and broccoli, stir fry for another minute.
Add the soy sauce mixture, bring to a boil and cook for 1 minute.
Remove from heat.
Add the ramen noodles and mix thoroughly.
Top with your nut of choice
Monday, July 9, 2012
Pasta-less lasagne
This came out rather well, though initially a bit undersalted when I first made it. I've adjusted the recipe to give it a bit more of a kick.
Mats
12 Cabbage leaves (Napa or Savoy)
1 1/2 tsp oil
3 leeks
1/2 c veg. broth
3 slices lemon
1 1/2 tsp oil
3 cloves garlic
15 oz can diced tomatoes
1 tsp basil
1 tsp oregano
3 Tb parsley (fresh)
8 oz ricotta cheese
3 Tb pine nuts
Heat oven to 350. Coat the bottom of an 8-in baking dish (Pyrex) in cooking spray.
Bring a medium pot of water and 2 tsp salt to a full boil. Add cabbage leaves and boil for 5 minutes.
Remove the cabbage from the water and rinse under very cold water. Set aside on paper towels and pat dry
Slice the tough upper green parts off the leek, and the little root part at the bottom. Cut in half lengthwise. Rinse the leeks under cold water - they often have grit and sand between the layers of leaves, so fan them out to get all the dirt off.
Place the flat side down and slice into 1/2 inch chunks
Heat 1 1/2 tsp oil in a small saucepan
Add the chopped leeks, vegetable broth and lemon slices.
Cover and simmer for 20 minutes. When done, the liquid should all be absorbed. Discard the lemon slices.
In a small pan, heat the other 1 1/2 tsp oil. Crush/finely mince the garlic and add to the oil
Saute for 3 minutes, then add the canned tomatoes, basil and oregano.
Cook on medium-low for 10 minutes or until most of the liquid is gone.
Take 3 of the cabbage leaves and lay them flat in the bottom of the Pyrex. Top with 1/3 the leek mixture, 1/3 the tomato mixture and 1/3 of the ricotta cheese. Sprinkle with 1/2 tsp salt and 1/2 tsp ground black pepper. Snip 1 Tb fresh parsley over the cheese. Sprinkle 1 Tb pine nuts over top.
Layer another 3 cabbage leaves over the mixture, making sure the stems are at the opposite end as the first layer.
Gently press down to squish the filling.
Repeat the filling process, then the layering.
Overall, you should have four layers of leaves and 3 layers of filling.
Bake at 350 for 30 minutes or until top begins to brown.
Mats
12 Cabbage leaves (Napa or Savoy)
1 1/2 tsp oil
3 leeks
1/2 c veg. broth
3 slices lemon
1 1/2 tsp oil
3 cloves garlic
15 oz can diced tomatoes
1 tsp basil
1 tsp oregano
3 Tb parsley (fresh)
8 oz ricotta cheese
3 Tb pine nuts
Heat oven to 350. Coat the bottom of an 8-in baking dish (Pyrex) in cooking spray.
Bring a medium pot of water and 2 tsp salt to a full boil. Add cabbage leaves and boil for 5 minutes.
Remove the cabbage from the water and rinse under very cold water. Set aside on paper towels and pat dry
Slice the tough upper green parts off the leek, and the little root part at the bottom. Cut in half lengthwise. Rinse the leeks under cold water - they often have grit and sand between the layers of leaves, so fan them out to get all the dirt off.
Place the flat side down and slice into 1/2 inch chunks
Heat 1 1/2 tsp oil in a small saucepan
Add the chopped leeks, vegetable broth and lemon slices.
Cover and simmer for 20 minutes. When done, the liquid should all be absorbed. Discard the lemon slices.
In a small pan, heat the other 1 1/2 tsp oil. Crush/finely mince the garlic and add to the oil
Saute for 3 minutes, then add the canned tomatoes, basil and oregano.
Cook on medium-low for 10 minutes or until most of the liquid is gone.
Take 3 of the cabbage leaves and lay them flat in the bottom of the Pyrex. Top with 1/3 the leek mixture, 1/3 the tomato mixture and 1/3 of the ricotta cheese. Sprinkle with 1/2 tsp salt and 1/2 tsp ground black pepper. Snip 1 Tb fresh parsley over the cheese. Sprinkle 1 Tb pine nuts over top.
Layer another 3 cabbage leaves over the mixture, making sure the stems are at the opposite end as the first layer.
Gently press down to squish the filling.
Repeat the filling process, then the layering.
Overall, you should have four layers of leaves and 3 layers of filling.
Bake at 350 for 30 minutes or until top begins to brown.
Sunday, July 8, 2012
Hoisin Chicken with Green Beans and Cashews
This one definitely gets the seal of approval (unlike several other recipes this week, which were disasters).
Mats
4tsp Hoisin sauce
2 1/2 tsp rice vinegar
1 Tb soy sauce
1 tsp cornstarch
1 1/2 Tb fresh ginger
4 cloves garlic
8 oz chicken, cubed
12 oz green beans (frozen work just as well as fresh. Just defrost it first)
1/3 cup roasted, unsalted cashews. If you can't get them, raw cashews toasted in a dry pan for 10 minutes works perfectly
Whisk together the Hoisin sauce, rice vinegar, soy sauce and cornstarch in a small bowl until there are no lumps left from the cornstarch.
In a large skillet, add 1 Tb oil and heat on medium high heat. Crush the garlic and ginger into the hot oil and stir-fry for 30 seconds
Add the cubed chicken and cook for 6 minutes, making sure to move the chicken around constantly.
Add the whisked Hoisin sauce to the chicken and stir so all the pieces are coated
Add the green beans and continue to stir-fry for 2 minutes
Serve over rice (brown rice is especially yummy)
Mats
4tsp Hoisin sauce
2 1/2 tsp rice vinegar
1 Tb soy sauce
1 tsp cornstarch
1 1/2 Tb fresh ginger
4 cloves garlic
8 oz chicken, cubed
12 oz green beans (frozen work just as well as fresh. Just defrost it first)
1/3 cup roasted, unsalted cashews. If you can't get them, raw cashews toasted in a dry pan for 10 minutes works perfectly
Whisk together the Hoisin sauce, rice vinegar, soy sauce and cornstarch in a small bowl until there are no lumps left from the cornstarch.
In a large skillet, add 1 Tb oil and heat on medium high heat. Crush the garlic and ginger into the hot oil and stir-fry for 30 seconds
Add the cubed chicken and cook for 6 minutes, making sure to move the chicken around constantly.
Add the whisked Hoisin sauce to the chicken and stir so all the pieces are coated
Add the green beans and continue to stir-fry for 2 minutes
Serve over rice (brown rice is especially yummy)
Thursday, July 5, 2012
Lemonade Stand Pie
This one is a tasty summer treat that my family wolfs down any time I bring it. Never fails to get rave reviews :) It's incredibly refreshing on a hot summer day like we've been having recently.
Mats
1/2 gallon vanilla ice cream.
1 can frozen lemonade concentrate
8 oz Cool Whip
2 pre-made graham cracker crust.
Soften the ice cream and lemonade concentrate by letting them sit outside the freezer for about 15 minutes.
In a large bowl, combine ice cream, lemonade and Cool Whip
Mix thoroughly together. Electric mixers work well here.
Pour the filling into the crust
Freeze for at least 4 hours.
If you're feeling fancy, you can decorate the top with fresh mint leaves or fruit - Raspberries, sliced strawberries and blueberries go well. Just don't freeze the fruit with the pie.
Mats
1/2 gallon vanilla ice cream.
1 can frozen lemonade concentrate
8 oz Cool Whip
2 pre-made graham cracker crust.
Soften the ice cream and lemonade concentrate by letting them sit outside the freezer for about 15 minutes.
In a large bowl, combine ice cream, lemonade and Cool Whip
Mix thoroughly together. Electric mixers work well here.
Pour the filling into the crust
Freeze for at least 4 hours.
If you're feeling fancy, you can decorate the top with fresh mint leaves or fruit - Raspberries, sliced strawberries and blueberries go well. Just don't freeze the fruit with the pie.
Monday, July 2, 2012
Moroccan Harira
This is a thick, savory soup flavored with cinnamon and cilantro - somehow my partner caught bronchitis in the middle of summer (I don't know how he managed that one) so I made this soup to help him feel better.
Mats:
1/2 c green lentils
1 Tb olive oil
1 large onion, diced (2 cups)
1/2 c chopped parsley
3/4 c chopped cilantro, divided into 1/2 and 1/4c
1/2 tsp chopped fresh ginger (ground powdered will work fine too)
1 Tb ground cinnamon
1 15oz can chopped tomatoes, drained, liquid reserved
1 15oz can chickpeas, drained
2c chicken stock
1/2 c vermicelli - it's a very thing spaghetti. Regular spaghetti will work fine too.
2 Tb flour
2 Tb lemon juice
1 Tb tomato paste
Process:
Heat oil in a medium pot over medium heat. Add onion, parsley, 1/2c cilantro, ginger and cinnamon; saute 5 minutes.
Stir in the drain tomatoes, saute for 5 more minutes.
Add chicken broth, reserved tomato liquid, chickpeas, lentils and 3 cups water.
Add 1/2 tsp salt and ground black pepper.
Stir, cover, and boil for 45 minutes, stirring occasionally
In a separate bowl, combine 1c water, flour, lemon juice and tomato paste. Mix with a whisk or fork until there are no more lumps.
Add the 1/4 c remaining cilantro to the flour mixture.
Once the 45 minutes are up on the main pot, stir in the flour-water mixture.
Snap the vermicelli pasta in half and add to the pot.
Boil uncovered for 4 minutes.
Serves 4.
This one went over very well. It's a nice, warming alternative to chicken soup (made that the previous day).
Mats:
1/2 c green lentils
1 Tb olive oil
1 large onion, diced (2 cups)
1/2 c chopped parsley
3/4 c chopped cilantro, divided into 1/2 and 1/4c
1/2 tsp chopped fresh ginger (ground powdered will work fine too)
1 Tb ground cinnamon
1 15oz can chopped tomatoes, drained, liquid reserved
1 15oz can chickpeas, drained
2c chicken stock
1/2 c vermicelli - it's a very thing spaghetti. Regular spaghetti will work fine too.
2 Tb flour
2 Tb lemon juice
1 Tb tomato paste
Process:
Heat oil in a medium pot over medium heat. Add onion, parsley, 1/2c cilantro, ginger and cinnamon; saute 5 minutes.
Stir in the drain tomatoes, saute for 5 more minutes.
Add chicken broth, reserved tomato liquid, chickpeas, lentils and 3 cups water.
Add 1/2 tsp salt and ground black pepper.
Stir, cover, and boil for 45 minutes, stirring occasionally
In a separate bowl, combine 1c water, flour, lemon juice and tomato paste. Mix with a whisk or fork until there are no more lumps.
Add the 1/4 c remaining cilantro to the flour mixture.
Once the 45 minutes are up on the main pot, stir in the flour-water mixture.
Snap the vermicelli pasta in half and add to the pot.
Boil uncovered for 4 minutes.
Serves 4.
This one went over very well. It's a nice, warming alternative to chicken soup (made that the previous day).
Turning over a new leaf
I've been a bad, bad, negligent blogger for.... pretty much the entire lifetime of this blog. That is going to have to change, along with the myriad other things I have to change about my lifestyle.
My partner got the dreaded "o-word" from the doctor: obese. Hence the complete and total overhaul of our diets that I'm now on the crusade for. Combined with exercise, we're both looking at dropping some pounds to get us back on track for a healthy lifestyle. Our new bathroom scale arrived the other day, for accurate, day-to-day measurements. I picked up a kitchen scale, to accurately weigh my foods and count calories per serving so we can eat well together. I renewed my subscription to Vegetarian Times magazine; though neither of us are actually going full-on vegetarian, I still love many of the recipes in there and we're working on cutting back the meat in our diets to about twice a week. My floor mat is set up with a new set of dumbbells for a light work-out each morning. And because my partner is slightly number-crazy, we've put together a spreadsheet to tabulate daily calorie intake and graph our weight loss progress. I think I stopped listening when he started going on about fitting exponential regression lines... but it's still there :)
Let the cooking fun and games begin!
My partner got the dreaded "o-word" from the doctor: obese. Hence the complete and total overhaul of our diets that I'm now on the crusade for. Combined with exercise, we're both looking at dropping some pounds to get us back on track for a healthy lifestyle. Our new bathroom scale arrived the other day, for accurate, day-to-day measurements. I picked up a kitchen scale, to accurately weigh my foods and count calories per serving so we can eat well together. I renewed my subscription to Vegetarian Times magazine; though neither of us are actually going full-on vegetarian, I still love many of the recipes in there and we're working on cutting back the meat in our diets to about twice a week. My floor mat is set up with a new set of dumbbells for a light work-out each morning. And because my partner is slightly number-crazy, we've put together a spreadsheet to tabulate daily calorie intake and graph our weight loss progress. I think I stopped listening when he started going on about fitting exponential regression lines... but it's still there :)
Let the cooking fun and games begin!
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