1 small onion, diced
1 green bell pepper, diced
1/4 cup light olive oil
1 teaspoon chili powder
1 garlic clove, finely minced
3 cups good-quality vegetable broth
1 cup mild salsa
1/2 cup frozen corn
1 tablespoon cornstarch
Salt to taste
6 6-inch corn tortillas, cut into 8 wedges each
1. In a 3-quart saucepan, saute the onions and peppers in the oil until tender. Reduce heat to low.
2. On reduced heat, add the chili powder and garlic and continue to saute for 2 more minutes.
3. Add the vegetable broth, salsa, corn, and cornstarch. Stir well.
4, Heat the soup on medium-high heat until near a boil, then simmer on low heat for 5 minutes, stirring occasionally.
5. Add salt to taste.
6. Two minutes before serving, gently stir in the tortillas.
4 cups vegetable broth
1/2 cup rice
1 12-ounce pacage silken tofu
1 tablespoon extra-virgin olive oil
1/4 teaspoon turmeric
1/2 cup lemon juice
1/4 teaspon freshly ground black petter
Bring broth and rice to a boil in a large saucepan. Reduce heat to simmer and cook until the rice is very tender, about 15 minutes.
Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil, and turmeric; process until smooth. (Use caution when *** liquids.) Whisk the tofu mixture, lemon jujice, dill, and pepper into the soup remaining the pan. Heat through.
1 Pound Lentils, washed
8 cups Water
1 Celery stalk, chopped
1 Onion, chopped
1 Carrot, sliced
2 c Diced tomatoes
4 Garlic cloves, diced (or to taste)
2 teaspoon Cayenne
2 teaspoon Chili powder
1 teaspoon Cumin
Salt (to taste)
Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover. Cook for about 45 minutes or until beans are tender. …you may also need to add water during this 45 minutes.
gypsy
Faith in the face of disaster is only enhanced by laughter in the face of pain. – Marc Maron
1 C fresh cranberries
1 medium navel orange, peeled and sectioned
2/3 C granulated sugar
1/2 C vinegar
1 t. salt
1 t. ground mustard
1 t. grated onion
1 C vegetable oil
In a blender, combine the cranberries, orange sections, sugar, vinegar, salt, ground mustard and onion; blend well. While blending, lift cover and gradually add oil in a steady stream. Store in covered container in the refrigerator.
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit and *** pith of the orange in large pieces, use the orange for anohter recipe. Cut the peel into strips about 1/4-inch wide. Put the ** in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed in the bitterness, it’s a matter of preference.) Remove the orange peels from the pan.
Whisk the sugar with 1 12 cups water. Bring to a simmer and cook for 8 to 9 minutes.
(If you took the sugar’s temperature iwth a candy thermometer, it would be a the soft thread stage, 230 to 234 degress F.) Ad*** simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 mintes. Resis the urge to stir or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save *** tea). Roll the peels in sugar and dry on a rack, for 5 to 5 hours. Return to the sugar to store.
Cook’s Note: One way to use orange peels is to stuff a dried date wiht a piece of orange peel and almond, then dip the entire piece in chocolate.
1 cup Cooked Soybeans
1 cup Cooked Lentils
1 cup Cooked Medium Brown Rice
3/4 cup Soy milk, water, or stock
-OR- gravy
1 medium Onion; finely chopped
2 Garlic clove– finely chopped
2 Egg whites; beaten*
1/4 cup Tomato puree
2 Celery stalks; chopped
2 teaspoon Sea salt (optional)
1 cup Wheat Germ
1/2 teaspoon Onion powder
1/2 teaspoon Chili powder
In a large mixing bowl, mash soybeans and lentils well. Add the rest of the ingredients and mix well. Turn into an oiled loaf pan. Bake in preheated oven for 1 hour. Serve as is, or top with tomato puree. [NOTE: There is no mention of a specific oven temperature in this recipe.] Source: Arrowhead Mills “Hearty Main Dish Meals without meat”
– (you can substitute 1 tablespoon flaxseed combined with 2 or 3 tablespoons water for 1 egg. For one egg white I guess you’d use half that much)
Don’t ask why I was looking for this. Just…don’t ask!
Chocolate Salad for Two
3 slices good chewy European bread
2 banana, ripe and chilled
2 kiwi, ripe and chilled
2 nectarines, ripe and chilled
Fresh lemon juice
2 tsp. cocoa powder
Directions:
Cube the bread and the fruit; spritz with fresh lemon. Using a sieve, or a sifter, press the cocoa powder on top. Toss well and serve.
orange, Fennel and Arugula Salad
8 servings –Dariy-free
Pomegranate seeds appear as tiny re jewelsin this easy and attractive salad. Open the pomegranate and separate seeds ahead of time.
2 Tbs. balsamic vinegar
2 tsp. stone-ground mustard
2 Tbs. olive oil
4 medium navel oranges
2 cups thinly sliced fennel bulb
1 cup very thinly sliced red onio
2 Tbs. chopped fresh sage
4 bunches arugula, trimmed and torn into bite-size pieces (8 cups)
1/2 to 1 cup promegranate seeds (from 1 to 2 pomegranates)
Directions:
Balsamic vinaigrette.
Make vinaigrette: In small bowl, whisk together vinegar and mustard. Gradually add oil, whisking constantly until thickened. Season to taste with salt and freshly ground black pepper.
Working over large bowl to catch any juice, peel oranges with small paring knife, then remove sections from between membranes and add to bowl.
Add fennel, onion, sage and vinaigrette to bowl with oranges and toss gently to combine. Let stand 1 hour, stirring occasionally.
Just before serving, put arugula into salad bowl; add orange mixture and toss to mix.
Sprinkle wiht pomegranate seeds.
Ginger Date Wontons
Since versatile wonton wrappers have a neutral flavor, they go perfectly wiht sweet ingredients, too. I like to serve them warm with vanilla ice crea, but they’re equally delicious enjoyed at room temperature.
Makes: 24 wontons
Ingredients:
Filling:
1/3 cup chopped walnuts or almonds
8 Medjool dates, pitted and coarsely chopped
4 Tbs. chopped crystallized ginger
1 Tbs grated lemon peel
2 tsp. butter, softened
24 wonton wrappers
Cooking oil for deep-frying
Getting Ready:
Combine filling ingredients in a bowl; mix well.
Make each wonton: Place 1 tsp filling in center of a wonton wrapper; keep remaining wrappers covered with a kitchen towel to keep them from drying out. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull ***corners together, moisten one corner iwth water, and overlap with the other corner; press to seal. Cover filled wontons with a ****
Cooking:
In a wok, heat oil for deep-frying to 350 degrees F. Deep-fry wontons, a few at a time, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature.
Adapted from MartinYan’s Culinary Journey through China (Bay Books). Copyright Yan Can Cook Group 2005
gypsy
This is a recipe I’m making for dinner tonight (and probably lunch for the rest of the week) [date on MS 9/12/2005] because the nursery that sold me *** is adjacent to the owner’s home and he needed help thinning his basil. In exhange for my help, I got about a pound and a half ****three pounds of tomatoes. There’s only so much pesto I can make and greeze before I just can’t stand it anymore…
Farmer’s Tomato Pie
30 minutes preparation 32 minutes baking 10 minutes stand time
1 piecrust
1 1/3 shredded Italian blend cheese (5 1/2 oz)
4 cloves of garlic, minced
2 Tbs. Fine dry breadcrumbs
2 lbs. ripe tomatoes cut into wedges
1 cup halved cherry tomatoes
1/2 tsp salt
1/4 – 1/2 cup loosely packed small basil leaves
Preheat oven to 450 degrees.
Piecrust
Roll out a prepared piecrust to a twelve-inch circle. Place in a 9″ quiche pan or a 9″ pie pan, and trim. If using a pie pan, crimp *** Line the unpricked pastry with TWO thicknesses of foil. Bake 8 minutes. Remove foil and bake another 4-5 minutes, until set**
Remove form the oven.
Reduce the termperature to 375 degrees.
Filling
Sprinkle 1/3 cup cheese evenly over baked shell. Sprinkle garlic over cheese. Sprinkle 2 tsp Breadcrubs over the garlic and cheese, ** 1/3 of the tomato wedges and 1/3 of the cherry tomatoes.
Sprinkle 1/2 cup cheese. Sprinkle 2 tsp of the dry breadcrumbs. Top with 3 of the tomato wedges and 1/3 of the cherry tomatoes.
Repeat last set of instructions once more and then sprinkle iwht salt.
Bake 20-25 minutes or until pastry is golden brown and tomatoes are just beginning to brown.
Remove to wire rack. Sprinkle iwth basil and let stand for 10 minutes.
Crab and Broccoli Soup
Serves 4
6-8 oz. lump Crab Meat
1 package (10 oz.) cooked broccoli, chopped
2 chicken bouillon cubes
1/2 cup onion, chopped
3 Tbsp. butter
2 Tbsp. flour
2 cups milk
2 cups Half & Half
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/4 tsp. thyme
Saute onions in butter. Blend in flour. Add milk and Half & Half. Heat over medium heat until thick (approximately 30 minutes). Dissolve bouillon cubes in soup and add seasonings, Crab and broccoli.
Lobster BenedictServes 2Hollandaise sauce: 2 egg yolks 2 tablespoons hot water 1/2 cup clarified butter 2 tablespoons fresh squeezed lemon juice 1/4 teaspoon salt 1 dash cayenne pepper For the eggs: 2 English muffins, split 4 eggs 2 lobster tails, freshly shucked and sliced in half lengthwiseFor the Hollandaise, place all ingredients except the butter in a double boiler and beat vigorously with a wire whip. Gradually add the butter, beating constantly. Cook over hot, not boiling, water, and when sauce thickens remove from heat. Toast the English muffins until golden brown. In medium-size skillet bring 1 inch of water to a fast simmer. Crack eggs and slip them slowly into water. Cover and cook 3 to 5 minutes. Add the lobster tails during the last minute of cooking. Place English muffins on plate and place a slice of lobster tail on top of each. Carefully remove eggs from water and place one on top of lobster. Spoon hollandaise over and serve, garnished with fresh fruit.Posted by: gypsy at April 28, 2005 09:48 AM (EST)
Brown Rice with Apricots and Hazelnuts
Serves 4
1/2 cup chopped shallots
1 tablespoon canola oil
2 cups brown rice, raw
2 tablespoons shoyu (optional)
4 cups vegetable broth (add 1 tablespoon if omitting the shoyu)
1/2 cup chopped dried apricots
1/2 cup chopped hazelnuts, lightly toasted, skins rubbed off
In a large heavy saucepan, saute the chopped shallots in the canola oil until golden, about 8 minutes. Stir in the rice and shoyu (if using.) Add the broth and bring to a boil. Add the chopped apricots. Lower heat to a gentle simmer and cook, covered, 45 minutes, or until liquid is absorbed and rice is tender. Let stand 10 to 15 minutes. Stir with fork and fold in nuts just before serving.
Posted by: gypsy at May 1, 2005 11:52 AM (EST)
Cowboy Mashed Potatoes
1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste
Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot. Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.
Cincinnati Chili
2 lbs. ground chuck (or – for vegetarians, TVP)
2 medium onions, finely chopped
1 quart water
2 8-ounce cans tomato sauce
1/2 teaspoon allspice
1 teaspoon garlic powder
4 Tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 ounce unsweetened chocolate
2 Tablespoons cider vinegar
1 bay leaf, crumbled
2 teaspoons Worcestershire sauce
2 teaspoons ground cinnamon
1 teaspoon salt
4 drops of Tabasco sauce
2 teaspoons paprika
2 beef bouillon cubes
1 teaspoon Accent (optional)
Bring the water to the boil and add the ground beef.
Stir until the beef is separated and add the rest of the ingredients.
Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened.
Cool, then refrigerate overnight.
Skim off any accumulated fat and reheat the chili.
Serves 6-8, with any or all of the following accompaniments:
cooked spaghetti, finely grated cheddar cheese, chopped raw onion,
cooked kidney beans, — and oyster crackers on the side.
Strawberries with Cinnamon Dip
Makes 4-6 dessert servings
1 quart strawberries, cleaned
1/2 cup mascarpone cheese
1/2 cup sour cream
2 teaspoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Bring all ingredients other than the berries to room temperature. Mix cheese, cream, sugar, and spices together until smoothe. You can either offer the strawberries separately for each person to dip, or you can make alternate layers of berries and dip for a parfait.
Lemon-Chamomile Shortbread
1 cup (2 sticks) unsalted butter
1/2 cup sugar
1/4 teaspoon salt
Grated zest from 1 lemon
1 teaspoon loose chamomile tea
2 1/4 cups all-purpose flour
Heat oven to 325 F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles. Cool completely on a wire rack. Remove the shortbread cookies from the pan.
Yield: Makes 18 cookies
Cinnabons – Buns from Heaven
Ingredients:
Dough:
2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed
Filling:
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional
Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
Preparation:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Posted by: gypsy at May 15, 2005 12:13 PM (EST)
Today’s actual vegetarian recipe. Again from Marks’ “Olive Trees and Honey.” There may by typoes. I haven’t had coffee or breakfast yet.
Iraqi Noodle Omelets
(Edjah Shiriyya)
Serves 8
1 pound very fine dried egg noodles or broken angel hair pasta
6 large eggs, lightly beaten
1 to 1 1/2 cups grated or shredded cheese (kashkaval, kefalotyri, Muenster, Cheddar, Gouda)
About 3/4 teaspoon table salt or 1 1/2 teaspoon kosher salt
Ground white or black pepper to taste
1 1/2 teaspoons caraway seeds (optional)
2 to 3 tablespoons oil or butter for frying
In a large pot of salted boiling water, cook the noodles until al dente (tender but firm), 3 to 5 minutes. Do not overcook. Drain, rinse under cold water, and drain again.
In a large bowl, toss the noodles with the eggs, cheese, salt, pepper, and if using, the caraway.
In a large, heavy skillet, heat a thin layer of oil over medium-low heat. In batches, drop the noodle batter by 1/2 cupfuls to form 4-inch pancakes. Or, use 2 tablespoons batter for 3-inch pancakes. Fry, turning once, until golden brown, about 2 minutes per side. The omlets can be kept warm on an ovenproof platter in a low oven for up to 30 minutes. Serve warm.
Variation: Spoon entire pasta mixture into a greased 9 by 13 inch baking dish and bake in a preheated 375 degree oven until firm and golden brown, 20 to 30 minutes. Let stand for 5 minutes before cutting into wedges.
Charlie’s Spicy Red Beans
1 lb. red, white, & black beans (or any combo you like)
1 onion, chopped
2 bay leaves
2 whole jalapeno peppers
2 whole banana peppers
1/2 teaspoon cayenne pepper
2 Tbs parsley
1 Tbs basil
3 cloves garlic
1 Tbs black pepper
1/2 teaspoon curry powder
1 Tbs gumbo file
1 can beer (dark, preferably)
2 Tbs red wine vinegar
1/2 teaspoon Tabasco
Dump everything except the onion into a crock pot or large pot, and let sit for 6-24 hours. Add the chopped onion and put heat on high and go away. Check every hour and add extra beer, water, vegetable stock, or just about any other liquid (cheap red wine is good) *OTHER* than vinegar to make sure the beans stay covered.
Cook until tender (anywhere from 4-8 hours, depending on your crock pot and the phase of the moon). If you’re going to be out of the house, put the crock pot on low, and make sure you’ve got an extra 2″ of liquid in it (cook 8-10 hours, bringing it to high whenever you get back to the house).
If you don’t like things *spicy*, either don’t add the jalapeno and banana peppers, or remove them after an hour or two. If you like ’em hot, chop the peppers up about an hour before serving and continue to cook.
7 Layer Salad
1 head of lettuce , 1/2 C. chopped celery, 1/2 C. chopped green onion, 1 can of Water Chesnuts, 1 pkg. frozen peas, 1 C. Salad Dressing, 1 tsp. sugar, 1/3 C. Paresan cheese, 3/4 lbs. bacon. 1 hard boiled egg, ……..Layer lettuce, celery, chesnuts, onions, peas, dresing, then refrigerate over night. Sprinkle Parmesan and sugar over it, fry bacon (cut into little pieces) and sprinkle along with egg just before serving
Maitake Mushroom Gravy and Rice
Serves 2
2 cups cooked brown rice
1 tablespoon butter
1/2 tablespoon olive oil
1 onion, chopped fine
1/2 pound maitake mushrooms, cleaned and chopped
1 cup red wine or 1 cup vegetable stock at 1 tablespoon balsamic vinegar
2-3 tablespoons soy sauce
Heat butter and oil in saucepan. When hot, add onion and saute, stirring, over medium high heat. When onion has turned soft and translucent, add mushrooms and lower heat to medium. Cook, stirring frequently, until mushrooms are soft and have started to darken. Add wine or stock with vinegar. Turn up heat to medium high and cook, stirring occasionally, until liquid is reduced by half. Add soy sauce and taste for seasoning. Turn down heat and simmer until heated through and slightly thickened. Serve mushroom mixture over rice.
Breakfast Couscous With Fruit
Serves 4
1 nonfat milk
1/2 teaspoon ground cinnamon
couple shakes ground nutmeg
1 cup couscous
1/3 cup orange juice
3/4 cup cranberries
2 tablespoons water
2 tablespoons honey
1 (11 ounce) can mandarin orange sections, drained
2 tablespoons slivered almonds, toasted (or walnuts, pecans, etc…)
4 servings Change size or US/metric
Add the milk, cinnamon, and nutmeg to a saucepan; bring to a boil over medium heat. Stir in the couscous. Cover and remove pan from the stove burner. Let stand for 5 minutes. Add in orange juice; fluff with a fork. In a small saucepan; add the cranberries, water, and honey. Cook over low heat for 4-5 minutes or until the cranberries begin to pop; take pan off of stove burner. Gently stir in mandarin orange sections. Spoon couscous mixture into individual bowls. Tope with cranberry-orange mixture. Sprinkle almonds over the top.
Wild Mushroom Rosotto
Serves 6
8 dried mushrooms
4 cups mushroom or vegetable broth (can substitute 1/2 cup white wine for 1/2 cup broth)
2 tablespoons olive oil
1 medium sweet onion, chopped fine
1 1/2 cups arborio rice, rinsed and drained well (sushi rice works, too)
1/4-1/2 chopped Italian parsley
1 cup grated parmesan cheese
Soak the dried mushrooms in lukewarm water until soft, approximately 20 minutes. Remove and squeeze out excess water. Cut the mushrooms into very thin strips. Set aside. Heat the vegetable broth and pour it into a heatproof liquid measring cup.
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent but not brown, about 10 minutes. Add the rice to the saucepan. Cook for 2 minutes, stirring gently but continuously. Add the wine, if using, and stir another few minutes. Add the broth, 1/2 cup at a time, to the rice, stirring constantly until the broth is completely absorbed. Repeat this up until the last 1/2 cup of broth is added. All of the liquid must be absorbed before you add the next 1/2 cup of broth to the saucepan. The contant stirring helps the rice to cook evenly and keeps the mixture from burning or clumping up. With the last 1/2 cup of broth, add the mushrooms, and stir constantly until the broth is completely absorbed.
Add the parsley and cheese. Mix thoroughly. Serve hot, garnished with more parsley and cheese.
Summer Salmon Salad
Serves 4
1 lb Salmon, freshly steamed (note: I use dry smoked salmon)
2 stalks Celery, chopped
1 small Bermuda Onion, sliced
8 ripe Olives
1 Green Pepper, cut into rings
crisp Lettuce Leaves
2 hard-boiled Eggs
1/4 tsp Salt
1/8 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Dill
Mayonnaise
Break fresh steamed salmon into large chunks. In a large bowl, blend salmon carefully with desired amount of mayonnaise. Set aside. Chop celery, slice onion and hard boiled eggs, and cut green peppers into rings. In another bowl, blend celery with salt, pepper, celery seed, and enough mayonnaise to slightly coat celery. Mix seasoned celery with salmon, being careful not to break up fish.
Line a pre-chilled salad bowl with crisp lettuce leaves and carefully place the salmon salad mixture in center. Arrange alternate slices of egg, onion, and green pepper rings around border. Sprinkle lightly with dill and garnish the top with the ripe olives. Sprinkle salmon salad with freshly grated parmesan cheese.
Summer Salmon Salad
Serves 4
1 lb Salmon, freshly steamed (note: I use dry smoked salmon)
2 stalks Celery, chopped
1 small Bermuda Onion, sliced
8 ripe Olives
1 Green Pepper, cut into rings
crisp Lettuce Leaves
2 hard-boiled Eggs
1/4 tsp Salt
1/8 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Dill
Mayonnaise
Break fresh steamed salmon into large chunks. In a large bowl, blend salmon carefully with desired amount of mayonnaise. Set aside. Chop celery, slice onion and hard boiled eggs, and cut green peppers into rings. In another bowl, blend celery with salt, pepper, celery seed, and enough mayonnaise to slightly coat celery. Mix seasoned celery with salmon, being careful not to break up fish.
Line a pre-chilled salad bowl with crisp lettuce leaves and carefully place the salmon salad mixture in center. Arrange alternate slices of egg, onion, and green pepper rings around border. Sprinkle lightly with dill and garnish the top with the ripe olives. Sprinkle salmon salad with freshly grated parmesan cheese.
Moroccan Spiced Fish
Serves 4
4 cod fillets (about 6 ounces each)
1 tablespoon extra virgin olive oil
Juice from one lemon
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 clove garlic, minced
1/4 teaspoon salt
Dash black pepper
1 medium onion, peeled and sliced
Preheat oven to 400. Put a piece of aluminum foil on baking sheet and spray it with nonstick cooking spray. Arrange cod fillets on foil. In a small bowl, combine oil, juice, cumin, cinnamon, garlic, salt and pepper. Spoon over fish. Arrange onion slices on top of fish. Spray another sheet of aluminum foil with nonstick spray and cover fish with it. Crimp edges of foil to form a seal around the fish. Bake 45 minutes or until fish flakes easily.
I also added a couple of cleaned spring onions and a sliced up green pepper to the packet and if I’d had other fresh veggies I’d have added them, too. Carrots would have been lovely. I made it with mahi mahi because that was what I had on hand and cod would have been better but it was still yummy. I served it with saffron rice and a salad but it could have stood up to heartier side dishes.
Peanut Noodles with Vegetables
Serves 4 to 6
8 ounces whole wheat spaghetti
1/2 cup smooth peanut butter
2 tablespoons soy sauce
1 clove garlic, minced
1 1/2 teaspoons chili-garlic sauce (or less, the stuff is potent)
1 teaspoon fresh ginger, minced
2 cups mixed fresh vegetables, such as carrots, broccoli, snow peas, etc, cut into bite sized pieces
Put a large pot of water on to boil. When it comes to a boil, add spaghetti and cook until almost done, about 1 minute before tender. Add vegetables and cook until spaghetti and vegetables are both tender, about 1 minute.
Whisk together peanut butter, soy sauce, chili-garlic sauce, and ginger. Drain pasta and vegetables, reserving one cup of cooking water. Stir reserved water into peanut butter mixture, add to pasta and vegetables, and toss to coat. Can be eaten warm or cold.
Strawberry-Ginger Fool
Tuesday, June 07, 2005 The Oregonian
Makes 4 servings
If you have to eat this right away, you can — but it’s best to let it firm up and let the flavors marry a bit before serving. You can make it up to 24 hours ahead. This recipe works well with thawed frozen berries, too.
· Fresh ripe strawberries, to make 11/4 cups puree
· 2 tablespoons chopped crystallized ginger
· 1/2 teaspoon grated fresh ginger (optional)
· Granulated sugar
· 1 cup whipping cream
· 1 teaspoon vanilla
Gently mash berries with a fork until you have about 11/4 cups of chunky puree. Fold crystallized ginger into the berries. Add fresh ginger, if you like (I’m a ginger person, so I always like a lot). Sprinkle a couple of tablespoons of granulated sugar over the berries and fold to blend. Taste the puree and add more sugar to taste, knowing that the cream won’t be sweetened, so the berries should be pretty sweet. Set aside to soften and blend for 15 to 30 minutes.
Whip cream until you have soft peaks. Add vanilla and continue to whip a bit longer until the cream holds a shape but isn’t stiff. Gently fold together the berry puree and the cream, leaving some unblended streaks. Either divide the fool among 4 serving glasses, or leave in the bowl to scoop later. Chill for at least 2 hours, and up to overnight. Serve plain or with simple butter cookies.
Collard Greens and Potatoes – Italian Style
Ingredients
1 lb. Collard Greens, fresh or frozen (chopped)
2 lbs. Potatoes, white
1 Onion, large
1 Carrot, large
1-28 oz. can Tomatoes, whole in puree
1 tbsp. Garlic, crushed
1 tbsp. Oregano
1/4 tsp. Fennel Seeds
1/4 tsp. Cayenne Pepper, ground (optional)
2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)
Preparation
We prefer cooking the collard greens and potatoes in a large covered glass or ceramic baking dish in a microwave or conventional oven. This eliminates the risk of burning and sticking, and the need for oil.
Begin by opening the can of tomatoes and pouring the juice into the baking dish (hold the tomatoes until later).
Clean and wash the fresh collards and chop or cut into one inch (or smaller) pieces, placing them in the baking dish. If using frozen collard greens, defrost before adding to baking dish.
Peel and chop the onion, and add to the baking dish. Peel and crush the garlic, and add to the baking dish. Wash, peel, and thinly slice the carrot, and add to the baking dish. Add the oregano, fennel seeds, cayenne pepper, and washed and chopped porcini mushrooms. Mix the ingredients well.
Wash and peel the potatoes and cut into 1/2 inch cubes and add to the baking dish. Mix well.
Place the baking dish in the microwave oven (set on “high”) or in a preheated conventional oven (set at 350º F.) for about 40 minutes. Mix every 10 to 15 minutes to insure uniform cooking.
After about 30 minutes of the 40 minute cooking time, cut the whole tomatoes into bite size pieces. After 40 minutes of cooking, remove the baking dish from the oven, add the tomatoes to the baking dish and mix well. Place the baking dish back into the oven and bake for another 10 to 15 minutes. When the potatoes are soft, the collard greens and potatoes are ready to eat.
Ingredients
1 – Onion, large, diced
1 tbsp. Garlic, crushed
1 tbsp. Olive Oil, extra virgin
1 Cabbage, green, medium size, cut
2 lbs. Sauerkraut
2 lb can Tomatoes, whole peeled
or
1 lb can Tomatoes, whole peeled
and
5-6 fresh Tomatoes, (in season only) cut in chunks
Juice of 1 Lemon
3 tbsp. Paprika, Hungarian sweet
1 tbsp. Caraway Seeds
3 Bay Leaves
Preparation
We prepare our Transylvanian goulash in a large covered baking dish in the microwave oven, but this recipe can also be prepared in a large covered pot on the stove top.
Peel the onion, dice and place in the baking dish or pot. Peel and crush the garlic and add to the baking dish or pot. Add the extra virgin olive oil and mix thoroughly. Cook until the onions start to become translucent. Remove from heat.
While the onions and garlic are cooling, wash, slice, and cut the cabbage into bite-size pieces. When the onions are cooked, add the cabbage. If you are using fresh tomatoes, wash and cut them into bite-size pieces and add to the baking dish or pot. Add the can of peeled tomatoes (cut them into bite-size pieces, too). Add the sauerkraut, lemon juice, and seasoning and mix well. Simmer for about one hour.
While the goulash is cooking, cook the rice in a covered pot on the stove top. Serve the over a bed of brown rice.
Bay scallops with vegetables and pasta
1 bag Trader Joe’s frozen bay scallops
As much garlic as you want, minced
1 Tbs. butter
2 Tbs. olive oil
1/2 tsp. thyme
1/4 cup fresh chopped parsley
1 bag Trader Joe’s organic mixed vegetables (or veggies of your choice)
1 box whole wheat fettuccine
Put water up to boil for pasta. Add pasta when it boils, along with 1 tsp. salt.
Sear scallops in 1 Tbs. olive oil in cast iron fry pan. Drain liquid into a bowl and set aside for later. Remove scallops promptly from pan.
In wok, melt butter and 1 Tbs. olive oil. Add garlic, saute 1-2 minutes. Do not brown. Add vegetables and thyme. Add spoonsful of water from the boiling pasta. Stir-fry/simmer till nearly done. Add parsley, scallop liquid and scallops.
Serve over pasta with lots of fresh grated parmesan cheese.
Baked onions with vegetarian haggis
6 medium unpeeled onions, trimmed
50g sunflower margarine
50g organic rolled oats
50g pinhead oatmeal [ aka:speedy’s oatmeal]
50g chopped mixed nuts
1 onion, finely chopped
100g mushrooms, finely chopped
1 carrot, finely chopped
200g can red kidney beans, drained and chopped
50g vegetable suet
1 teaspoon yeast extract
1 teaspoon ground black pepper
2 tbs. chopped mixed fresh herbs
pinch of grated nutmeg
juice of 1 lime
1 tbs. whisky
seasoning
chopped fresh chives and parsley, to garnish
Cut a slither from the bottom of each of the onions, so that they stand upright.
Cut a cross in the top about three quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil.
Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C (375F).
To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
Stir into the toasted oat mixture with the remaining haggis ingredients. Season.
Snip out the center of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.
Serves 6.
–
“Haggis Poem
Much to his dad and mum’s dismay
Horace ate himself one day
He didn’t stop to say his grace
He just sat down and ate his face
“We can’t have this!” his dad declared
“If that lad’s ate he should be shared”
But even as he spoke they saw
Horace eating more and more:
First his legs and then his thighs,
His arms, his nose, his hair, his eyes
“Stop him someone!” Mother cried
“Those eyeballs would be better fried!”
But all too late for they were gone,
And he had started on his dong…
“Oh foolish child!” the father mourned
“You could have deep-fried those with prawns,
Some parsley and some tartar sauce…”
But H was on his second course;
His liver and his lights and lung,
His ears, his neck, his chin, his tongue
“To think I raised him from the cot
And now he’s gone to scoff the lot!”
His mother cried what shall we do?
What’s left won’t even make a stew…”
And as she wept her son was seen
To eat his head his heart his spleen
And there he lay, a boy no more
Just a stomach on the floor…
None the less since it was his
They ate it – and that’s what haggis is ”
-From: Monty Python’s Big Red Book
Guinness Cake
Serving Size : 8
1/2 cup Butter
1 cup Brown sugar
3 Egg — beaten
2 1/4 cups Flour — self rising
1/2 teaspoon Apple pie spice
1 pinch Salt
2/3 cup Raisins — soaked in Guinness
1/2 cup Candied peel — soaked
1 1/3 cups Golden raisins — soaked
1/4 cup Candied cherries
8 fluid ounces Guinness or other dark beer
Preheat oven to 350 degrees. Cream the butter and sugar until the sugar is dissolved; beat in the eggs.
Add the flour, salt, apple pie spice and the soaked dried fruit.
Mix in the Guinness, grease a deep 8 inch cake pan and pour
the mixture in. Bake for about 2 hours until firm in the center. —–
Bellyful of Barbecued Bananas
INGREDIENTS:
* 4 bananas
* 1 tablespoon lemon juice
* 1 cup brown sugar
* 1 teaspoon ground cinnamon
* 2 cups vanilla ice cream
DIRECTIONS:
1. Preheat grill for low heat.
2. Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated.
3. Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture. Yum!
Fruit Salad with Citrus-Cilantro Dressing
Serves 8
1 (20-ounce) can pineapple chunks, drained (or better yet, 2 1/2 to 3 cups fresh pineapple chunks)
3 grapefruits, peeled and sectioned
2 cups sliced strawberries
1 mango, pitted, peeled and sliced
1/3 cup orange juice
1/3 cup lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons honey
Combine pineapple, grapefruit, strawberries and mango in a large serving bowl; set aside.
In a small saucepan, combine orange juice, lime juice and cilantro. Bring to a boil, reduce heat and simmer for 5 minutes. Strain and discard cilantro. Stir in honey. Pour over fruit mixture and toss until evenly coated.
Trollamel Apple Cheesecake
INGREDIENTS:
· 1 (21 ounce) can apple pie filling
· 1 (9 inch) prepared graham cracker crust
· 2 (8 ounce) packages cream cheese, softened
· 1/2 cup white sugar
· 1/4 teaspoon vanilla extract
· 2 eggs
· 1/4 cup caramel ice cream topping
· 12 pecan halves
· 2/3 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
2. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
4. Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.
Orange Chicken
Serves 6
1/2 cup flour
1/2 teaspoon paprika
6 halved chicken breasts
1small can whole mushrooms, drained (save liquid)
1/2 cup chicken broth
1/2 cup orange juice
1/4 teaspoon nutmeg
2 cups diagonally sliced carrots, 1/2 inch thick
1/2 teaspoon salt
Dash of pepper and garlic salt
6 tablespoon oil
1 can cream of mushroom soup
1/2 cup dry white wine (optional)
2 teaspoons brown sugar
Blend flour, salt, paprika, pepper and garlic salt. Coat chicken in flour mixture and fry in oil until brown on both sides. Scatter mushrooms over the chicken. Blend soup, mushroom liquid, broth, orange juice, wine, nutmeg and brown sugar until smooth; pour over chicken.
Cover and cook at 225 degrees in electric frying pan or simmer in a regular frying pan for about 30 minutes or until chicken is tender. About 15 minutes before chicken is done, stir in carrots.
Vegetable Kabobs With Peppercorn Sauce
4 servings
24 mushrooms
16 cherry tomatoes (grape type will work too)
16 fresh basil leaves
2 zucchini, cut into 16 thick slices
16 fresh mint leaves
1 red pepper
To Baste
1/2 cup butter, melted
1 garlic clove, crushed
1 tablespoon peppercorns, crushed
salt, to taste
butter
3 tablespoons brandy
1 cup cream
1 teaspoon peppercorns, crushed
Thread veggies on to 8 skewers, soak in water if using wooden ones.
Place the fresh basil leaves immediately next to the tomatoes, and wrap the mint leaves around the zuchini slices.
Mix the basting ingredients in a bowl and baste them thoroughly.
Cook the skewers on a medium hot BBQ turning and basting regularly until the veggies are just cooked, about 5-7 minutes.
Heat the butter for the sauce in a frying pan, add brandy and light it.
When the flames have died down, stir in the cream and peppercorns. Cook for 2 minutes, stirring all the time. Serve the sauce with the kabobs.
Barbecue Cowboy Pinto Beans
16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
In your crock pot, mix together the beans, hot water,
onions, and chili powder. Cover and cook on the low heat
setting about 7 hours, or until the beans are tender but
not falling apart.
Drain off all the cooking liquid. Stir in the barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
Stewed Spinach in Peanut Sauce
Serves 4 to 6
2 tablespoons vegetable oil
3 medium onions, thinly sliced
1 medium red bell pepper, seeded and chopped
1-1/2 cups vegetable consomme
1/2 cup unsalted sugar-free peanut butter
2 tablespoons cider vinegar
1 teaspoon salt, preferably sea salt
1/4 teaspoon cayenne pepper, or to taste
2 pounds spinach, well washed, stems removed, and coarsely chopped
Heat the oil in a 5-quart Dutch oven or soup kettle. Add the onions and bell pepper, and cook over medium heat, stirring often, until the onions have softened, about 5 minutes. Add the consomme and bring to a boil. Stir in the peanut butter, vinegar, salt, and cayenne. Add the spinach and cook, stirring often, just until the spinach has wilted, about 5 minutes. Serve immediately.
Grilled Salmon with Herb Mayonnaise
Makes 4 to 6 servings.
Ingredients:
1 1/2 to 2 pounds salmon fillets
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
1/4 teaspoon chopped fresh herbs-dill, fennel, basil etc.
salt and ground black pepper to taste
Preheat grill. Wash the salmon and pat dry. Place salmon fillet (skin side down) onto a large piece of aluminum foil. In a small bowl, whisk together the mayonnaise, lime juice, and herbs until smooth; spread over top of salmon. Sprinkle lightly with salt, pepper. Place salmon (with aluminum foil) onto hot grill. Cover grill with the lid, open vents, and cook 8 to 12 minutes or until a meat thermometer reads 145 degrees F. (salmon will be slightly opaque in thickest part but will finish cooking as it sits). Carefully remove salmon from grill and transfer onto serving platter and serve after it has rested about 10 minutes.
Orange-Rutabaga Saute
3 tb Orange juice, fresh
1 lg Orange, peeled/sliced
1 ts White Wine Vinegar
1 c Rutabaga, peeled, julienne
2 tb Serrano chile, minced or 1/4 finely minced Habanero
1/2 c Red Onion, chopped
1 tb Cilantro, fresh, minced
1 1/2 tb Olive oil, more for sauté
1 tb Cilantro, for garnish..
Salt and fresh pepper
Mix all ingredients and marinate for 30 minutes to 2 hours. Place marinade and vegetable into a hot, lightly oiled, sauté pan. Sauté or stir fry until just tender…. Garnish with a little more Cilantro…
Butterscotch Popcorn Crunchies
Makes about 3-1/2 quarts.
1 pk (12-oz) Nestle Toll House butterscotch flavored morsels
1 c Corn syrup
1/4 c Butter
12 c Popped popcorn
1 cn (12-oz) salted peanuts
Preheat oven to 300 degrees. In heavy gauge saucepan, combine Nestle Toll House butterscotch flavored morsels, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture boils. Place popcorn and nuts in large greased roasting pan. Pour butterscotch mixture over popcorn; toss to coat well. Bake at 300 degrees for 45 minutes, stirring frequently. Remove from oven; stir every 10 minutes until slightly cooled. Cool completely. Store in airtight container.
Pasta, Pesto & Pease (serves 12)
3/4 pound fusilli pasta
3/4 pound bow-tie pasta
1/4 cup good olive oil
1 1/2 cups homemade pesto (recipe follows)
1 10-ounce package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts, toasted (optional)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes, until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to purée.
Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Recipe for Pesto (Makes 4 Cups):
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Fish Veracruz
Ingredients:
***Fish***
1 1/2 pound Red Snapper or Halibut Filets
1/2 cup Lime Juice
1/2 teaspoon Salt
***Sauce***
2 tablespoons Vegetable Oil
1 cup Sliced Onion
1 cup Green Bell Pepper Strips
3 Cloves Garlic — finely chopped
1/3 cup Dry White Wine
2 1/2 cups Mild Thick & Chunky Salsa
1/2 cup Tomato Sauce
1/4 cup Pickled Jalapeno Slices
1/4 cup Sliced Ripe Olives
1 tablespoon Capers
Fresh Cilantro Sprigs — optional
Lime Wedges – optional
Directions:
For Fish: Arrange fish in 13×9 inch baking pan. Sprinkle with lime juice and salt. Cover. Chill for at least 20 minutes.
For Sauce: Heat oil in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 1-2 minutes or until vegetables are crisp-tender. Add wine; cook for 1 minute.
Stir in salsa, tomato sauce, jalapenos, olives and capers. Bring to a boil. Place fish in sauce. Reduce heat to low. Cook, covered, for 8-10 minutes or until fish flakes when tested with fork. Serve with cilantro and lime
Veggie Chili Mac for Camping
2-3 servings
1 cup macaroni
1/3 cup diced dried tomatoes
1/4 cup pinto beans, dried canned
3 tablespoons nonfat dry milk powder
3 tablespoons freeze-dried corn (optional)
2 tablespoons dried diced green bell peppers
2 1/2 teaspoons chili powder, blend
1 teaspoon dried onion flakes
3/4 teaspoon celery salt
1/2 teaspoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon sugar
tomato sauce, 1/2 of the leather from an 8-ounce can
3 tablespoons grated parmesan cheese (optional)
Combine in a quart plastic zipper bag: all ingredients except the parmesan cheese (carry separately)
In a medium pot, combine mix with 2 1/2 cups cold water.
Bring to a boil over medium-high heat, stirring frequently to reconstitute tomato leather.
Reduce heat and simmer, stirring frequently, until macaroni is almost cooked, about 10 minutes.
Cover and remove from heat; let stand 5 to 10 minutes, until macaroni is tender.
Stir in parmesan cheese just before serving, or sprinkle on individual servings.
Serving size is 4 or 5 side-dish servings; 2 or 3 main-dish servings.
Brie Torte
Makes 20 appetizer servings
1 (15- to 16-ounce) wheel Brie
6 tablespoons butter, softened
1/3 chopped dried tart cherries
1/4 cup finely chopped pecans
1/2 teaspoon dried thyme (or 2 teaspoons finely chopped fresh thyme)
Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.
Combine butter, cherries, pecans, and thyme in a small bowl and mix well. Evenly spread mixture on cut side of one piece of the Brie. Top with the other piece, cut side down. Lightly press together. Wrap in plastic wrap and refrigerate 1 to 2 hours. To serve, cut into service side wedges and bring to room temperature. Serve with crackers.
Note: If wrapped securely in plastic wrap, this will keep in the refrigerator for at least a week.
Gruya (Almond Barley Gruel)
(14th century origin)
(4 servings)
8 cups almond milk (found in most health stores)
2 cups cooked barley – mashed
2 Tablespoons sugar
1/2 teaspoon salt
In a large sauce pan, bring the almond milk to a boil. Add the mashed barley and stir well. Bring mixture to a boil stirring constantly. Allow to boil no more that 30 seconds.
Reduce heat to a simmer and stir in the remaining ingredients. Allow mixture to simmer for at least 10 minutes before serving.
Wild Rice Pancakes
Serves 4
1/2 c. wild rice
1 1/2 c. water
1/3 c. carrot, small diced
1/3 c. Spanish onion, small diced
1/3 c. celery, small diced
1 each scallion, small diced
1/4 c. melted butter
1 each large egg
1/2 c. milk
1/2 c. flour, all purpose
1/2 c. melted butter
Boil the water and add rice. Simmer covered for about 45 minutes or until rice is plumped and half the kernels open. Cool.
Cook the vegetables in the butter until tender. Cool.
Combine the rice with the vegetables and the egg and milk. Add the flour and stir until smooth.
Cook 1/4 c. portions of the rice batter in a little butter in a hot skillet or no-stick fry pan until lightly browned on both sides.
Sagaponack Corn Pudding
Serves 8
From Barefoot Contessa Family Style (2002)
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Trollkrem (Troll Cream)
2 cups (5 dl) lingonberries (or substitute chopped cranberries and adjust sugar accordingly), or 1/2 cup (1 1/4 dl) lingonberry jam
2/3 cup (1 1/2 dl) sugar
2 egg whites, from large eggs
Wash berries and remove all unripe berries and foreign objects. Combine all ingredients in a mixing bowl and beat until the volumes quadruples. about 15 minutes. If you are using lingonberry jam, omit sugar. Serve in a crystal dessert bowl sprinkled with a few lingonberries. If available, add a few mint leaves. Cookies are a great accompaniment, or serve in Crisp Wafer Cups
“Laissez Le Bon Temps Rouler” for the Gulf Coast cuz damn, those folks deserve some.
Creole Sweet Potato, Corn, and Squash Bake
Serves 6
12 1/3 ounces sweet potatoes, peeled
12 1/3 ounces pale green squash, halved lengthwise (if you can’t get pale green you can substitute dark green zucchini)
1-2 tablespoons canola oil
1 small onion, chopped (about 1/2 cup)
1 green bell pepper, cut in thin strips
1 stalk celery, diced small
2 cloves garlic, chopped
1 (28 1/4 ounce) can diced tomatoes, drained
1 bay leaf
1-2 teaspoons paprika
salt & freshly ground black pepper
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon hot pepper sauce, to taste
2 cups thawed frozen corn kernels
Preheat the oven to 190°C.
Add the sweet potatoes to a saucepan of boiling water.
Simmer uncovered over medium heat for 6 minutes.
Add the squashes and simmer for 4 minutes, or until both vegetables are nearly tender but not too soft.
Drain and rinse the vegetables with cold water.
Cut squashes and sweet potatoes into 2 centimeter dice (a little smaller than 1 inch).
Heat the oil in a medium saute pan.
Add the onion, pepper and celery and cook over medium low heat, stirring, until onion begins to brown, about 7 minutes.
Add garlic and cook for another 1/2 minute.
Add the tomatoes, bay leaf, paprika, salt and pepper and bring to a boil.
Cook uncovered over medium heat, stirring often, for 10 minutes or until the sauce is thick.
Discard the bay leaf.
Add the oregano, thyme and hot sauce to taste.
Add the squash, corn and sweet potatoes to the sauce.
Season to taste with salt and pepper.
Spoon into a 2-liter casserole.
Cover and bake for 25 to 30 minutes or until the vegetables are tender.
Alton Brown’s Moo-Less Chocolate Pie
Serves 8
2 cups chocolate chips,
1/3 cup coffee liqueur (or flavoring syrup)
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 prepared chocolate wafer crust
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.
Farmer’s Tomato Pie
30 minutes preparation 32 minutes baking 10 minutes stand time
1 piecrust
1 1/3 shredded Italian blend cheese (5 1/2 oz.)
4 cloves of garlic, minced
2 Tbsp. Fine dry breadcrumbs
2 lbs. Ripe tomatoes cut into wedges
1 cup halved cherry tomatoes
1/2 tsp salt
1/4-1/2 cup loosely packed small basil leaves
Preheat oven to 450 degrees.
Pie crust
Roll out a prepared piecrust to a twelve-inch circle. Place in a 9″ quiche pan or a 9″ pie pan, and trim. If using a pie pan, crimp the edges. Line the unpricked pastry with TWO thicknesses of foil. Bake 8 minutes. Remove foil and bake another 4-5 minutes, until set and dry. Remove from the oven.
Reduce the temperature to 375 degrees.
Filling
Sprinkle 1/3 cup cheese evenly over baked shell. Sprinkle garlic over cheese. Sprinkle 2 tsp. Breadcrumbs over garlic and cheese. Top with 1/3 of the tomato wedges and 1/3 of the cherry tomatoes
Sprinkle 1/2 cup cheese. Sprinkle 2 tsp of the dry breadcrumbs. Top with 3 of the tomato wedges and 1/3 of the cherry tomatoes
Repeat last set of instructions once more and then sprinkle with salt.
Bake 20-25 minutes or until pastry is golden brown and tomatoes are just beginning to brown.
Remove to wire rack. Sprinkle with basil and let stand for 10 minutes.
Farmer’s Tomato Pie
30 minutes preparation 32 minutes baking 10 minutes stand time
1 piecrust
1 1/3 shredded Italian blend cheese (5 1/2 oz.)
4 cloves of garlic, minced
2 Tbsp. Fine dry breadcrumbs
2 lbs. Ripe tomatoes cut into wedges
1 cup halved cherry tomatoes
1/2 tsp salt
1/4-1/2 cup loosely packed small basil leaves
Preheat oven to 450 degrees.
Pie crust
Roll out a prepared piecrust to a twelve-inch circle. Place in a 9″ quiche pan or a 9″ pie pan, and trim. If using a pie pan, crimp the edges. Line the unpricked pastry with TWO thicknesses of foil. Bake 8 minutes. Remove foil and bake another 4-5 minutes, until set and dry. Remove from the oven.
Reduce the temperature to 375 degrees.
Filling
Sprinkle 1/3 cup cheese evenly over baked shell. Sprinkle garlic over cheese. Sprinkle 2 tsp. Breadcrumbs over garlic and cheese. Top with 1/3 of the tomato wedges and 1/3 of the cherry tomatoes
Sprinkle 1/2 cup cheese. Sprinkle 2 tsp of the dry breadcrumbs. Top with 3 of the tomato wedges and 1/3 of the cherry tomatoes
Repeat last set of instructions once more and then sprinkle with salt.
Bake 20-25 minutes or until pastry is golden brown and tomatoes are just beginning to brown.
Remove to wire rack. Sprinkle with basil and let stand for 10 minutes.
Seafood File Gumbo
1 pound shrimp, peeled and deveined
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
1/2 teaspoon ground cayenne pepper
1/2 tablespoon ground white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
16 ounces crabmeat
1 bay leaf, crushed
1 teaspoon salt
3/4 cup corn oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 1/2 cups tomato sauce
1 pint shucked oysters
Preheat oven to 375 degrees F (190 degrees C).
Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.
In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.
Note:
File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It’s an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.
Portobello “Fries”
(Rachael Ray)
Serves 4
4 large portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan
Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper. Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes. Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook “fries” over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. “Fries” will brown in 2 or 3 minutes on each side.
Fly Repellent
2 cups white vinegar
1 cup Avon Skin So Soft (Bath oil)
1 cup water
1 tablespoon eucalyptus oil
Horse Insect Repellent Mix
1 oz. Citronella Oil
2 oz. Skin-So-Soft or Coat-So-Soft
1 Cup Cider Vinegar
1 cup Water
Mix in a 20 oz. spray bottle
(I wonder if this will work for repelling a horse’s ass, as well?).
Chinese Garlic Chicken
· 4 boneless, skinless chicken breast halves (about 1 lb.)
· 1 egg white
· 1 Tablespoon cornstarch
· 1 Tablespoon dry white wine or sherry
· 4 green onions
· 1 teaspoon minced gingerroot
· 3 teaspoons minced fresh garlic (about 6 medium cloves)
· 2 Tablespoons vegetable oil
· 4 monkey tails (optional)
· Hot cooked rice
Sauce
· 1 teaspoon crushed chili paste (or more, to taste)
· 2 teaspoons sugar
· 1 teaspoon cornstarch
· 2 teaspoons rice vinegar
· 1 Tablespoon water
· 2 Tablespoons dry white wine or sherry
· 2 Tablespoons soy sauce
DIRECTIONS:
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.
Butternut Squash and Couscous
Serves: 4-6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 or 3 cloves of garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon fresh nutmeg, grated
2 cups peeled, diced butternut squash
3/4 cup golden raisins
1/2 teaspoon sea salt
1 box of couscous
2 to 3 tablespoons fresh parsley, chopped
3-4 cups water
Directions:
In a large sauce pan, heat the oil over medium heat. Add the onion, garlic, and ginger and cook, stirring, for 4 minutes. Add the raisins and cook, stirring for 2 minutes. Stir in the water, squash, and salt and bring to a simmer over high heat. Reduce the heat to medium-low and cook, stirring occasionally, until the squash is tender (about 25 minutes). Stir in the couscous, parsley, and nutmeg and cover. Remove from heat and let stand for 10 to 12 minutes before serving.
Ina Garten’s Asian Grilled Salmon
Serves 6
1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
Vanilla Bean Cookies
Makes 36 Cookies
6 tablespoons unsalted butter, softened
2 tablespoons vegetable shortening, chilled
1 cup granulated sugar, divided,approximately
2 whole vanilla beans
1 large egg
1 teaspoon real vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy.
With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine.
Beat in egg and vanilla extract until combined well.
Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined.
Set a large sheet of waxed paper on a flat surface.
Set dough onto the waxed paper and form dough into a 10×2″ log.
Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out).
Preheat oven to 375 degrees F.
Pour remaining 1/4 cup sugar onto a shallow platter.
Remove wax paper and roll dough log in sugar (not all sugar will stick).
Cut dough into rounds,1/4″ thick.
Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more).
Arrange cookies 1/2″ apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown.
Remove baked cookies to wire racks to cool.
LEGAL: If you make and use this natural tonic, you do so at
your own risk.
1 white onion, peeled and cut into quarters
1 entire head of garlic, peeled
4 red hot chile peppers, stems removed, chopped
4″ horseradish root, peeled and chopped
4″ ginger root, peeled and chopped
Approximately 1 quart unpasteurized apple cider vinegar
(Braggs is good)
Put all ingredients in a blender, cover with un-pasteurized
apple cider vinegar. Puree. Bottle in a glass container
and store in a cupboard at room temperature. Take two
tablespoons morning and night at the first sign of a cold
or flu.
WARNING: Hot chiles, such as jalapenos, habaneros, and
serranos, contain volatile oils that can burn your skin and
eyes. Avoid direct contact with these peppers. When working
with fresh chiles, wear rubber gloves or disposable plastic
gloves, or cover your hands with small plastic bags. If
your bare hands touch the peppers, wash your hands and
nails well with soap and hot water. If you get some of the
oils in your eyes, flush them with cool water. Oils from
chiles can transfer to knives and cutting surfaces, so wash
tools and surfaces with hot, soapy water after using to
prevent the oils from transferring to other foods.
Jaime’s Additional Comments, Observations, and Directions
Chet, I’ve been making this tonic for over ten years. I
personally make batches in quart mayonnaise jars and store
them in a pantry, doling out portions in baby food jars for
my family and friends. This tonic has never failed to kick
a flu or cold within 24 hours for me.
When I make a batch, I use a whole head of cloves of
garlic. The garlic is in proportion to the onion, not the
peppers, ginger, or horseradish. I put all ingredients in
the blender, add vinegar until it’s about one to two inches
above the ingredients, and slowly start to chop, blend and
puree. I continue adding vinegar until it is about two
inches below the top of the blender. If you add too much
vinegar at first, it splashes out; and if you add too
little, the whole mess freezes up in a solid clog.
When I transfer the batch to a quart jar, I add un-
pasteurized vinegar if it doesn’t reach the top. After
putting the lid on the jar, I then gently shake the mixture
by turning the jar upside down and up again. Un-pasteurized
vinegar is available in health food stores. I don’t think
there is any benefit to measuring the ingredients in cups,
ounces, etc. As a homemaker and gourmet cook, I’ve found
the proportions for these ingredients to be right on.
Variations of the tonic involve the intensity of the red
peppers. I don’t buy the really hot ones, though many
people do. Also, in the winter, it is sometimes hard to
get red peppers because they haven’t ripened in the sun.
The grocery store will still call them red peppers, but
they will be green. In that case, I add about 1/2 teaspoon
of ground cayenne.
If you can’t find horseradish in the store, I would suggest
substituting about 1/4 cup of prepared horseradish, though
fresh is better. Most large supermarkets these days will
carry horseradish root.
The taste of the tonic is intense, to say the least,
especially if you don’t care for garlic. If you have
trouble swallowing it, you may have made it too chunky, not
pureed enough. Try adding a little more vinegar and take
smaller spoonfuls. The vinegar should have masked the
garlic taste, at least until after you swallowed it.
I don’t think it should matter if you take it on an empty
stomach, but if it makes you retch, it would probably be
best taken on at least a near-empty stomach. You can eat
afterwards.
The only time I shake the tonic is when I am spooning out a
batch to give to someone. Sometimes I will add a little
new vinegar at this time. I have stored it for up to a
year without spoilage. It won’t spoil because the vinegar
is already rotten (fermented). It will darken in color.
I have given this tonic to a man who was in the full throes
of the second day of a respiratory flu and running a
temperature of 102°. He took two heaping spoonfuls and his
fever broke 15 minutes later. I have given it to my 6-year-
old granddaughter successfully, although she whined about
the vinegar. My son likes it so well that he puts it on
his salad as dressing.
I haven’t had a cold or flu in ten years, and I am a dental
hygienist and very close to respiratory “bugs.” I simply
take the tonic in the evening, at the first hint of a sore
throat or body ache, and go to bed. Seldom do I have to
take it again the next morning, but do if needed, and
continue to experience flu-free health.
This tonic is extremely powerful because all the
ingredients are fresh. Its power should not be
underestimated. The tonic stimulates maximum blood
circulation, while putting the best detoxifying natural
ingredients into the blood. This formula is not just for
the sniffles, it may even help turn around deadly
infections like some of the new mutated killer viruses that
defy conventional antibiotics.
The dosage is 1/2 to 1 ounce or 1-2 tablespoon, two or more
times daily. Swish in your mouth and swallow. Don’t dilute
with water. Because it’s composed entirely of natural
foods, the tonic – unlike prescription drugs – is non-
toxic. Make up plenty as it does not need refrigeration and
lasts indefinitely without any special storage conditions.
Ingredient properties
Garlic cloves (anti-bacterial, anti-fungal, anti-viral,
anti-parasitical)
White onion, or hottest onions available (similar
properties to garlic)
Ginger root (increases circulation to the extremities)
Horseradish root (increases blood flow to the head)
Cayenne peppers or the hottest peppers available, i.e.
Habanero, African Bird, or Scotch Bonnets, etc. (a great
blood stimulant)
Campfire Beer Bread
Mix the following together in a zip-sealed plastic bag:
3 cups self-rising flour
3 tablespoons sugar
1/4 teaspoon salt
1 teaspoon dill seed (or caraway or fennel seed)
1 tablespoon dried onion
The night before cooking, open one can of beer (the six-pack size, which I think it 14 ounces) and let it go flat overnight.
Preheat large dutch oven (it really ought to be the kind with three legs and a concave cover) over hot coals. Oil bottom and sides of oven. In a bowl, combine flour mixture and beer. Spread resultant dough in oven. Cover oven. Put some of the hot coals (rule of thumb: have as many below the oven as on top of it) on top of the oven. Timing varies with the heat of the fire, so start checking at 20 minutes.
You can increase the amount of sugar, substitute cinnamon for the seeds (add to taste) and add some dried fruit (half a cup or so) to make a breakfast bread. You can omit the sugar, add grated parmesan cheese, substitute Italian style herbs for the seeds, and make something to serve alongside spaghetti. It all now depends on who has volunteered for clean-up.
Harvest Stew
Serves 6
Ingredients:
1 Butternut or Acorn Squash, peeled and cut into 1-inch cubes
2 cups Eggplant, unpeeled, cut into 1-inch cubes
2 cups Zucchini, unpeeled, sliced
1 can (15 oz. size) Garbanzo Beans, rinsed and drained
1 package (10 oz. size) frozen Okra
1 cup Onion, chopped
1 medium Tomato, chopped
1 medium Carrot, thinly sliced
1/2 cup Vegetable Broth
1 can (8 oz. size) Tomato Sauce
1/2 teaspoon ground Cumin
1/2 teaspoon ground Turmeric
1/2 teaspoon ground Red Pepper
1/2 teaspoon ground Cinnamon
1/4 teaspoon Paprika
1 clove Garlic, minced
1/3 cup Raisins
6 cups cooked White Rice
Directions:
Layer the squash, eggplant, and zucchini in the slow cooker. Add the garbanzo beans and okra, then layer in the onion, tomato, and carrot.
Bring the vegetable broth to a boil in a small saucepan or in the microwave and pour the hot liquid over the layers of vegetables in the crock pot; cover. In a small bowl, blend together the tomato sauce with the cumin, turmeric, red pepper, cinnamon, paprika, garlic, and raisins. Pour the sauce over the top of the vegetables in the slow cooker. Set the slow cooker on low and cook the stew for 8 to 10 hours.
About an hour into the cooking, stir the contents of the slow cooker, making sure to bring the bottom ingredients to the top and disperse the sauce with the broth. Then, for the remainder of the cooking time, stir only occasionally.
To serve, pour the stew over a bed of steaming hot white rice and enjoy.
Cover a bunch of beets (skins on and tiny bit of stem attached) with olive oil, salt and pepper
Roast the beets in a 350 degree oven until the middle of the beets can be pierced easily with a knife
Remove from oven to cool
Dressing:
1 tablespoon of white wine vinegar or champagne vinegar
1/2 shallot
1/2 teaspoon dijon mustard
salt and pepper to taste
Whisk in 3 tablespoons of walnut oil
Salad:
Assortment of baby greens of your choice
After beets are cooled sufficiently, hold stem and peel off skin – skin should come off easily
Slice beets as thin as you can and arrange in a circular fan pattern on serving platter
Combine dressing ingredients and toss greens in dressing
Place greens in the middle of the beet fan
Sprinkle chopped walnuts and goat cheese over the beets
Drizzle walnut oil over the beets
Peasant Pie
Serves 8
TOPPING:
4 cups Potatoes, mashed
SAUCE:
2 cups Mushroom Gravy — or tomato sauce
FILLING:
1 Onion — coarsely chopped
3 large Carrots — sliced thinly
1 medium Green Bell Pepper — diced
1/2 pound Broccoli — chopped coarsely
1/4 pound Green Beans — cut in 1″ pieces
1 bunch Spinach — torn in pieces
Steam vegetables (except spinach) about 15 minutes, until crisp-tender. Remove from heat. Stir in spinach and 2 cups gravy. Spoon this filling into a greased 9″x12″ baking dish. Spread mashed potatoes over the top. Sprinkle with a small amount of paprika. Bake 30 minutes at 350 degrees F.
Chai Spice Squash Cake
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
1/4 cup chai tea mix
2 beaten eggs
1 cup mashed pumpkin or squash
3 cup sifted cake flour
4 teaspoon baking powder
1/4 teaspoon soda
1/2 cup milk
Cream shortening with sugars and tea mix. Mix in eggs, one at a time, then add squash and blend well until smoothe. Sift together cake flour, baking powder, and baking soda, and add
Add alternately to the creamed mixture with 1/2 cup milk.. Pour into greased cake pan(s) (I used a 10 inch round) and bake at 350 for 30 to 40 minutes or until tester comes out clean..
Penuche Icing
1/4 cup butter, softened
1/2 cup brown sugar
2 tablespoons milk
1 cup confectioners’ sugar
Melt butter in a saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to a boil, stirring constantly. Remove from heat. Cool to lukewarm. Add sugar gradually, beating until of spreading consistency.
Ten Mothers Garlic and Spinach Soup
Serves 2 to 4.
INGREDIENTS
2 heads garlic
2 teaspoons extra virgin olive oil
5 cups good-quality vegetable broth
4 cups chopped fresh spinach leaves, tough stems discarded.
Preheat oven to 425.
Remove the outer papery covering of the garlic. Slice off the top of each head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle 1 teaspoon oil over each head. Fold the foil over the garlic to completely enclose it, or cover the baking dish with foil.
Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
When cool enough to handle, squeeze the garlic pulp into a medium-sized saucepan. Add the broth and stir well to combine. Simmer for 15 minutes to allow the flavors to blend.
Just before serving, stir in the spinach and simmer until wilted, about 4 minutes. Stir vigorously (the garlic has tendency to settle out.)
Serve hot.
1. Death by Chocolate
Ingredients
24 oz. semi-sweet chocolate
2 quarters unsalted butter
2/3 cups heavy cream
6 whole extra large eggs
Steps
Melt 2 sticks of butter and 16 oz. of chocolate in a double boiler.
Warm 6 eggs in hot water.
Coat a 9? spring form pan with butter. Make it watertight with foil.
Beat the eggs whole until they are fluffy (like a meringue)
Slowly fold the melted butter and chocolate in to the eggs.
Place the mixture in the springform pan. Place the pan in a larger pan partly filled with warm water.
Bake at 425 degrees Fahrenheit for 5 minutes. Cover with foil and bake at 425 degrees Fahrenheit for another 10 minutes.
Pour on topping. Refrigerate. Serve.
Chocolate Topping for Death By Chocolate
Scald 2/3 cups of heavy cream in a saucepan. Remove from heat.
Add 6oz. of finely chopped semi-sweet chocolate immediately.
Cover and let stand for five minutes.
Stir until smooth.
Test the topping by stirring. It is ready when a drop “mounds” before disappearing into the rest. If it is too think – thin with warm liquor. If it is too thin, add more chocolate, re-heat and test it again.
1. Rich Overnight Brownies
Serves 12
6 large eggs, room temperature
18 ounces semisweet chocolate, chopped
1 cup unsalted butter
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 cup heavy cream
4 ounces dark chocolate, chopped
Preheat oven to 425 degrees F.
Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
Add vanilla and cinnamon; stir thoroughly to combine.
Remove mixture from the heat and cool to room temperature.
In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
Fold half of the beaten eggs into the chocolate mixture and combine.
Then fold in the remaining egg.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
Stir until the chocolate is melted and the mixture is smooth.
Pour the hot glaze over the brownies and smooth it out with a spatula.
Set the pan aside to cool completely.
When cool, cover the pan with plastic wrap and refrigerate overnight.
Cut chilled brownie into 12 squares.
Brownies taste best when allowed to come to room temperature for 30 minutes before serving.
1. Recipe: India Pale Ale
3 1/3 pounds John Bull hopped malt extract
3 pounds Cooper’s Bitter malt extract
2 pounds Brewmaster light dry malt extract
1 ounce Willamette hops (60 minutes)
1/2 ounce Kent Goldings hops (finish)
1 ounce Kent Goldings hops (dry)
4 ounces maltodextrin
1/2 tsp Irish moss
Wyeast No. 1056 Chico Ale liquid yeast
3/4 cup com sugar to prime
Boil 60 minutes. Ferment 4 weeks at 65 degrees. Ideal aging 2-3 months.
1. Recipe: “Coal Porter” from Dennis Kinvig
First place, 1992
3 1/3 pounds Brewmaker Mild hopped malt extract
3 1/3 pounds Munton and Fison amber malt extract
1 2/3 pounds caramel malt
5 ozs chocolate malt
1/2 oz Northern Brewer hops (35 minutes)
1/4 oz Northern Brewer hops (2 minutes)
1/4 oz Cascade hops (dry)
1/2 oz Hallertauer hops (dry)
6 ozs barley syrup
1/2 tsp non-iodized salt
3 3/4 ozs dextrose to prime
Hint: Steep grains until boiling, then remove
Boiling time 35 minutes.
Fermentation: 12 days at 65 degrees
Age 4-6 months
1. 1 lb. ground beef
1 lb. sweet or hot italian sausage, removed from casing
1-2 onions, chopped
1 large bell pepper, chopped
4-5 garlic cloves, minced
2 Tbs. chili powder
2 tsp. cumin
2 Tbs. paprika
a few shakes red pepper flakes
2 28-oz. cans diced tomatoes in puree
1/2 bottle barbecue sauce
3 cans beans — small red beans, black beans, great northern beans — whatever you like, drained and rinsed.
Brown meat well. Drain in paper towel in colander. Remove paper towel and rinse meat. Yes, really. This removes almost all the ambient fat. Put meat in slow cooker crock.
Cook onions, garlic and bell pepper till onion is soft. Add to crockpot. Cook on high 4-5 hours or low 8-10 hours. Add beans during last 1/2 hour of cooking to heat through.
Technically, this is “travesty chili”. I’ve been told that real chili never seens a tomato. But the sausage adds a different flavor, and the combination of red hot pepper flakes and barbecue sauce adds a sweet/hot taste that’s out of this world.
Try it and let me know how you like it.
Add all remaining ingredients except beans, and stir.
1. Wild Rice Cake
Ingredients:
2/3 cup cooked Wild Rice
2 cups Whole Wheat Flour
1 cup White Flour, Unbleached
2 tsp Baking Soda
1/4 tsp ground Cardamom
1 cup Butter
1 cup Brown Sugar, packed
1 tsp Vanilla
5 large Eggs
1 cup Buttermilk
1 to 1-1/2 Tb Whole Milk
Icing:
1 cup sifted Powdered Sugar
1/4 tsp Vanilla
Preheat oven to 350°. Grease and lightly flour a 10? fluted tube pan, set aside.
In a bowl stir together the whole wheat flour, unbleached white flour baking soda, sea salt and the ground nutmeg or the cardamom.
In a separate bowl beat butter on medium speed of electric mixer for 30 seconds. Add brown sugar and vanilla, beat till fluffy. Add eggs, one at a time, beating 1 minute after each; batter will look curdled.
Add dry ingredients and buttermilk alternately to beaten mixture, beating after each addition. Stir in cooked wild rice.
Turn out into prepared pan. Bake 50-55 minutes or till done. Cool for 15 minutes on wire rack. Remove from pan; cool. Frost with powdered sugar icing.
Powdered Sugar Icing: stir together 1 cup sifted powdered sugar and 1/4 tsp Bob’s Red Mill vanilla extract. Add enough milk to make of drizzling consistency (about 1-1/2 tablespoons).
Yield: 12 servings
Today’s cooking subject, not precicely a recipe, is for roasted veggie stew. This is good for non-leafy veggies. You take whatever you have (I love carrots, parsnips, rutabagas, other root veggies and broccoli, cauliflower, brussel sprouts, etc. work well, too. But the non-root veggies have to be done in a separate pan as they take less time too roast.) Clean ‘em, cut ‘em into equal sized pieces, put ‘em in a roasting pan, drizzle ‘em with olive oil and sprinkle with kosher salt if you want to. Heat oven to 375-400 (my oven has a 20 degree bounce so I have to go with ballpark temperatures…) Roast the veggies, stirring frequently (like every 10 minutes or so to keep them from burning) until they are soft and caramelized. Root veggies take 45 minutes to an hour. Asparagus takes about 15 minutes. To roast onion, peel the first papery layer off the onion, drizzle with olive oil, wrap in aluminum foil, and roast for about 35 minutes per onion. For garlic, you slice a little of the top off a head, leave the papery cover on, and follow onion directions. Tomatoes are a whole different world but they’re great roasted. Halve the tomatoes, de-seed as well as you can, lay in a single layer on a cookie sheet, drizzle with olive oil and sprinkle with herbs you like, then roast for about a half hour. When all your veggies are roasted, combine them in an ovenproof casserole, Top with breadcrumbs or cracker crumbs (matzoh meal if you’re so inclined) and dot with butter, sprinkle with grated cheese (Parmesan is my favorite but that’s just me) and heat in oven until cheese is bubbly and topping is starting to turn golden
There you go, that’s all I have. There are some recipes in there from Fishguy and NCBlue and others but they are mostly the ones you posted Gypsy.:jesus:
* 4 to 6 green tomatoes
* salt and pepper
* cornmeal
* bacon grease or vegetable oil
PREPARATION:
Slice the tomatoes into 1/4 – 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish – delicious with breakfast!
Did I really post beer recipes? I do homebrew but I don’t remember posting any recipes. :40:
Here’s today’s recipe
Dr. Andrew Weil’s Carrot Cake
9 Servings
Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot green tea, this cake will make you forget about cream cheese frosting. Enjoy!
Ingredients:
2 cups firmly packed finely grated carrots (3 large)
Juice of 1 large orange
2 tsp vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground allspice
3/4 cup walnuts, chopped
Instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.
Nutritional Information:
Per serving:
334 calories
9 g total fat (1 g sat)
0 mg cholesterol
62 g carbohydrate
5 g protein
INGREDIENTS:
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 cup butter, melted
1/2 cup vegetable oil
1 cup water
1/2 cup sour milk
2 eggs
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan.
2. In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
(Note that by Georgian this refers to the Republic of Georgia of the Former Soviet Republics, not the Peachtree State….)
Georgian Warm Walnut Dip for grilled vegetables
1/2 cup walnut halves
1 cup plain yogurt
1 egg white
3 tablespoons grated parmesan cheese
1/2 garlic clove, crushed*
pinch paprika
2-3 drops chili sauce.
salt and pepper to taste
Grind walnuts coarsely. Add to remaining ingredients and mix well. Heat over low for 1 to 3 minutes. Be careful not to boil. Serve warm with an assortment of
grilled vegetables for dipping.
* As if anyone can stop at 1/2 a clove of garlic … especially a Georgian. This has to have been a misprint.
2 eggs, separated
2/3 C milk
2/3 C flour
1/2 teaspoon salt
1 tablespoon oil
about 6 oz. Monterey Jack cheese
8-12 canned or fresh roasted poblano chiles
oil for frying
salsa (to garnish)
Makes enough batter for 12 Chiles
In a food processor, blend until smooth the egg yolks, milk, flour, salt and 1 tablespoon oil. Beat egg whites until stiff but not dry. Fold into the processor mixture.
While the batter ripens, insert 1 or 2 slivers of cheese into each pepper. If the chile breaks, just fold it around the cheese. Pat chiles dry, then dredge in some flour and drop softly into the batter, coating both sides. Remove with a slotted spoon and gently drop into a 1/2 inch or more of oil, heated to 375 degrees. Let batter puff and brown, about 1 minute. Serve immediately with salsa.
Ingredients:
1 1/2 cups dried lentils
3 cups water
1 1/4 pounds butternut squash, peeled, chunked
2 cups marinara or spaghetti sauce
8 ounces green beans, ends trimmed and cut in half
1 medium bell pepper, cut into 1 inch pieces
1 large potato, cu into 1 inch chunks
3/4 cup chopped onion
1 tsp minced garlic
Mix lentils and 3 cups water in a crockpot. I a large bowl, mix together the remaining ingredients. Place mixed ingredients on top of the lentils in he crockpot. Cook on low for 8 to 10 hours until vegetables and lentils are tender.
Master recipe for roasted squash puree
2 to 2 1/2 pound Hubbard or butternut sqash, to yield 2 cups puree (extra can be rozen)
3 tablespoons salted butter, softened
2 tablespoons firmly packed dark brown sugar
3 tablespoons orange juice
Put seeeded unpeeld Hubbard cut into chunks (or unpeeled butternuts halved lenghwise) on a rimmed baking sheet, lined with foil. Rub the flesh wiht butter, orange juice and maple syrup or brown sugar, heated together till butter melts. Flip over and roast at **degrees for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender. Lift squash with tongs and poke with a knife to check. When cool, the pulp is easily scraped from the Hubbard skin (or scooped out fo the butternut halves).
For the custard
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
For the pie:
1 unbaked 9-inch pastry crust (any favorite recipe using unsalted butter).
Regrigerate dough 1 hour beore rolling. Transfer to a 9-inch pie plate and crimp and shape the edges. Cover and chiull for at least an “” before filling.
To roast the squash, see accompanying master recipe. Put 2 cups of the cooled squash in a food processor and whirl until smooth. Turn oven to 375 degrees. Set rack on lowest position. Combine the puree with the brown sugar, eggs, cream, spices and salt and smooth. Pour into the pie shell and bake until the custard is puffed up but still has a small we spot in the middle, 50 to 60 minutes.
Serves 8.
Cook garlic in olove oil 1 min. And 1 1/4 cup water, bring to a boil. Stir in couscous, salt and peper, remove from heat, cover, let sit 5 min. Add chives, basil, and 1 tbs. each lemon zest and lemon juice, stirring until blended. Fluff with fork before serving.
Tomtato Cheese Tart
Serves 4 to 6
1 uncooked pie crust (homemade or purchased)
1/4 cup sun-dried tomato pesto (homemade or purchased)
3 medium sized tomatoes, sliced 1/3″ thick and drained on paper towels.
1 TBS lemon juice
4 ounces sliced mozzarella cheese
1 bunch fresh basil, picked from stem, washed and dried between paper towels
1/4 cup coarsely grated Parmesan cheese
Preheat ov to 400.
Place dough in pie plate and push edges down sothe sides are about 1/2″ igh. Re-crimp the edge if necessary. Cover the bottom with a circle of parchment, prick the bottom all over through the parchment, and weight down with raw rice, dried beans, pei weights, etc.
Bake the crust for 10 minutes (partial bake) and remov from the oven. Turn the heat down to 350.
Remove weights and parchment and gently spread the pesto onto the bottom of the pie crust.
Alternate tomato slices, chesse slices, and basil leaves in single layers. Sprikle witt lemon juice and Parmesan cheese over the top. Bake 20 minutes more, until crust edge is brwn and tomatoes are set.
Remove from oven and cool on wire rack to room temperatue.
INGREDIENTS
1/4 cup olive oil
1 medium onion, chopped
1 red bell pepper, diced
1 lb. fresh mushrooms, quartered
1 tsp ground cumin
1 tsp dried thyme, crumbled
1/2 tsp paprika
1/4 tsp cayenne pepper, or to taste
Salt and freshly ground pepper
2 Tbs chopped fresh Italian parsley
DIRECTIONS
Heat the oil in a large, heavy skillet. Add onion and red epper, and saute about 7 minutes over medium heat. Add mushrooms, cumin thyme, paprika, cayenne, salt, pepper and saute over medium heat, stirring often, about10 minutes or until all vegetables are tender. (Mushrooms can be kept, coverd, 2 days in refrigerator. Reheat in skillet.) Add parsely and remove from heat. Taste and adjust seasoning. Serve hot.
2 onions, roughly chopped
6 TBS butter or oil
3/4 cup oatmeal
Finely grated zest of 1 lemon
1 tsp dried thyme
Salt and pepper to taste
Melt fat in frying pan, add onion, and cook over medium heat until well browned. Stir in enough oatmeal to make a fairly thinck mixture, add the lemon zest, thyme, and salt and pepper, then continue to cook and stir or about 7 minutes, until cooked through. Serve hot.
1/4 cup raw sugar
2 teaspoons kosher salt
1/4 teaspoon cinnamon
1 egg white
1 teaspoon honey
10 kumquats, halved, seeds removed.
1. In a small bowl, combine the sugar, salt and cinnamon. In another small bowl, lightly beat the egg white and honey.
2. Line a plate with wax paper. Dip the kumquat halves halfway into the egg-white mixture, then immediately dip into the sugar mixture. Lay on the plate and freeze until solid. Serves 4.
Here’s today’s recipe. I’ll put it on Marc’s AAR blog tonight, too.
Vegetarian Tamale Pie
2 cup water
1 cup fine yellow corn meal
dash salt
2 teaspoon chili powder
1 can black beans, rinsed and drained (or about 1 1/2 cup cooked dried black beans)
12 oz chunky salsa
1 diced jalapeno (or to taste)
1/2 teaspoon oregano
1/2 teaspoon cumin seeds, toasted and cracked (or just under 1/2 teaspoon ground cumin)
1/2 teaspoon coriander seeds, toasted and cracked (or under 1/2 teaspoon ground coriander)
2 small or 1 large carrot, chopped
Directions:
Sautee carrots in vinegar or whatever you usually use, along with the spices. add the jalapeno and the beans, stirring and cooking about 3 min, then add salsa and reduce heat to a simmer. while the bean mixture is simmering, bring 2c water to boil with dash of salt. a little at a time, sprinkle the corn meal into the boiling water, stirring constantly to avoid lumps. continue sprinkling and stirring until you have a thick porridge resembling grits or cream of wheat (ymmv with the amount of corn meal this takes — don’t force all the corn meal into the batter if it looks done with less). remove batter from heat and stir in chili powder. the bean mixture should be just about cooked now — if carrots are tender, remove bean mixture from heat.
spread 1/2 the corn meal mixture into the bottom of a large loaf pan or small baking dish. spread all of the bean mixture (or as much as reasonably fits in your pan) onto the corn batter. Top with remaining half of the batter, kind of like a top and bottom crust. Bake at 400 degrees for 30 min or until the top corn meal batter is pretty firmly set.
Garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce, etc.
1 large pinch saffron threads
2 teaspoons hot water
2 tablespoons unsalted butter
1 garlic clove, sliced in half
1/3 cup freshly grated Parmigiano-Reggiano cheese
8 ounces dried egg noodles or linguine
salt and freshly ground black pepper, to taste
12 coriander seeds, crushed (optional)
Preheat oven to 475.
Place the saffron in a small bowl and crush to a powder with a teaspoon. Pour the hot water over it and set aside to steep for 10 minutes.
In a small saucepan, melt the butter over very low heat. Add the saffron and its liquid; when butter starts to bubble, remove from heat. Let sit for 10 minutes.
Rub an ovenproof 10 inch nonstick skillet or a 1 1/2 quart gratin dish (or, if you’re me, a tart dish) with the garlic. Discarg the garlic. Let dish dry for 2 minutes. Using a slightly dampened brush, brush the pan with a little of the saffron butter. If you are using a nonstick skillet, sprinkle 2 tablespoons of the cheese evenly over the bottom.
Bring a large pot of water to a boil over high heat. Salt well, stir in the pasta, and cook until al dente. Drain and cool under cold running water. Drain well.
Return the pasta to the pot and toss it with the saffron butter; season with salt and pepper and crushed coriander if using. Transfer the pasta to the prepared pan and arrange it in an even layer (do not disturb the cheese if using it on the bottom of the pan.) Press the noddles down lightly and sprinkle remaining cheese over the top.
Bake until the top is brown and crusty, 30 to 35 minutes. Let sit for a few minutes. If you used a nonstick skillet, place a plate over the pan and invet the cake onto it. Then invert the cake onto a platter. Cut the cake into wedges and serve at once.
Qarnabeed Bil Kuzbara
Arabic Cauliflower with Cilantro
Serves 4
1 head cauliflower, cut into flowerets
1/4 cup olive oil
6 scallions, thinly sliced
3 garlic cloves, minced
1 serrano chili, seeded and minced
1/2 cup fresh cilantro leaves
1 teaspoon middle eastern red peppers (or a combination of paprika and cayenne to your taste)
salt
black pepper
lemon slices, for garnish
In a large pot steam the cauliflower in salted water for about 6-7 minutes. Drain well.
In saute pan, heat the olive oil on medium-high and add the steamed cauliflower, garlic, and chili. Stir fry for about 2-3 minutes being careful not to burn. Add the scallions, the cilantro leaves and the Middle Eastern red pepper. Stir in well. Season with salt and pepper to taste.
1 cup cooked and shelled edamame
1 cup frozen sweet corn, thawed
2 medium tomatoes, diced
4 green onions, sliced
1-2 cloves of garlic, minced
1 tablespoons coarsely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
salt and pepper to taste
Mix all ingredients in medium bowl. Cover and refrigerate for at least one hour for flavors to blend.
Gotta get back in the habit of posting these here.
GREEN BEAN AND POTATO SALAD
Serves 12
2 pounds Yukon Gold or other waxy potatoes, scrubbed , quartered if necessary
1 pound green beans, trimmed
1/4 cup chopped summer savory leaves or thyme and mint or other herbs as preferred
Mustard vinaigrette (recipe follows)
In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Serve salad warm or at room temperature.
MUSTARD VINAIGRETTE
1 1/2 tablespoons Dijon-style mustard
3 tablespoons finely chopped shallots or green onions
Salt and pepper to taste
1/4 cup white wine vinegar
3/4 cup extra-virgin olive oil
In a bowl whisk together all the ingredients except the oil. Slowly add the oil in a stream.
frist…
Tortilla Soup – Recipe
The Vegan Family Cookbook.
INGREDIENTS
1 small onion, diced
1 green bell pepper, diced
1/4 cup light olive oil
1 teaspoon chili powder
1 garlic clove, finely minced
3 cups good-quality vegetable broth
1 cup mild salsa
1/2 cup frozen corn
1 tablespoon cornstarch
Salt to taste
6 6-inch corn tortillas, cut into 8 wedges each
1. In a 3-quart saucepan, saute the onions and peppers in the oil until tender. Reduce heat to low.
2. On reduced heat, add the chili powder and garlic and continue to saute for 2 more minutes.
3. Add the vegetable broth, salsa, corn, and cornstarch. Stir well.
4, Heat the soup on medium-high heat until near a boil, then simmer on low heat for 5 minutes, stirring occasionally.
5. Add salt to taste.
6. Two minutes before serving, gently stir in the tortillas.
Serves 4.
Vegan Lemon and Rice Soup
Serves 4
4 cups vegetable broth
1/2 cup rice
1 12-ounce pacage silken tofu
1 tablespoon extra-virgin olive oil
1/4 teaspoon turmeric
1/2 cup lemon juice
1/4 teaspon freshly ground black petter
Bring broth and rice to a boil in a large saucepan. Reduce heat to simmer and cook until the rice is very tender, about 15 minutes.
Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil, and turmeric; process until smooth. (Use caution when *** liquids.) Whisk the tofu mixture, lemon jujice, dill, and pepper into the soup remaining the pan. Heat through.
[printer did not printer *** some words]
Spicy Lentil Soup
Serves 4
1 Pound Lentils, washed
8 cups Water
1 Celery stalk, chopped
1 Onion, chopped
1 Carrot, sliced
2 c Diced tomatoes
4 Garlic cloves, diced (or to taste)
2 teaspoon Cayenne
2 teaspoon Chili powder
1 teaspoon Cumin
Salt (to taste)
Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover. Cook for about 45 minutes or until beans are tender. …you may also need to add water during this 45 minutes.
gypsy
Faith in the face of disaster is only enhanced by laughter in the face of pain. – Marc Maron
Cranberry Salad Dressing
1 C fresh cranberries
1 medium navel orange, peeled and sectioned
2/3 C granulated sugar
1/2 C vinegar
1 t. salt
1 t. ground mustard
1 t. grated onion
1 C vegetable oil
In a blender, combine the cranberries, orange sections, sugar, vinegar, salt, ground mustard and onion; blend well. While blending, lift cover and gradually add oil in a steady stream. Store in covered container in the refrigerator.
Makes 2-1/2 cups.
Candied Orange Peels
6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit and *** pith of the orange in large pieces, use the orange for anohter recipe. Cut the peel into strips about 1/4-inch wide. Put the ** in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed in the bitterness, it’s a matter of preference.) Remove the orange peels from the pan.
Whisk the sugar with 1 12 cups water. Bring to a simmer and cook for 8 to 9 minutes.
(If you took the sugar’s temperature iwth a candy thermometer, it would be a the soft thread stage, 230 to 234 degress F.) Ad*** simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 mintes. Resis the urge to stir or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save *** tea). Roll the peels in sugar and dry on a rack, for 5 to 5 hours. Return to the sugar to store.
Cook’s Note: One way to use orange peels is to stuff a dried date wiht a piece of orange peel and almond, then dip the entire piece in chocolate.
Recipe for 1/24/06
Soybean Lentil Rice Loaf
Serves 4-ish
1 cup Cooked Soybeans
1 cup Cooked Lentils
1 cup Cooked Medium Brown Rice
3/4 cup Soy milk, water, or stock
-OR- gravy
1 medium Onion; finely chopped
2 Garlic clove– finely chopped
2 Egg whites; beaten*
1/4 cup Tomato puree
2 Celery stalks; chopped
2 teaspoon Sea salt (optional)
1 cup Wheat Germ
1/2 teaspoon Onion powder
1/2 teaspoon Chili powder
In a large mixing bowl, mash soybeans and lentils well. Add the rest of the ingredients and mix well. Turn into an oiled loaf pan. Bake in preheated oven for 1 hour. Serve as is, or top with tomato puree. [NOTE: There is no mention of a specific oven temperature in this recipe.] Source: Arrowhead Mills “Hearty Main Dish Meals without meat”
– (you can substitute 1 tablespoon flaxseed combined with 2 or 3 tablespoons water for 1 egg. For one egg white I guess you’d use half that much)
Don’t ask why I was looking for this. Just…don’t ask!
Chocolate Salad for Two
3 slices good chewy European bread
2 banana, ripe and chilled
2 kiwi, ripe and chilled
2 nectarines, ripe and chilled
Fresh lemon juice
2 tsp. cocoa powder
Directions:
Cube the bread and the fruit; spritz with fresh lemon. Using a sieve, or a sifter, press the cocoa powder on top. Toss well and serve.
orange, Fennel and Arugula Salad
8 servings –Dariy-free
Pomegranate seeds appear as tiny re jewelsin this easy and attractive salad. Open the pomegranate and separate seeds ahead of time.
2 Tbs. balsamic vinegar
2 tsp. stone-ground mustard
2 Tbs. olive oil
4 medium navel oranges
2 cups thinly sliced fennel bulb
1 cup very thinly sliced red onio
2 Tbs. chopped fresh sage
4 bunches arugula, trimmed and torn into bite-size pieces (8 cups)
1/2 to 1 cup promegranate seeds (from 1 to 2 pomegranates)
Directions:
Balsamic vinaigrette.
Make vinaigrette: In small bowl, whisk together vinegar and mustard. Gradually add oil, whisking constantly until thickened. Season to taste with salt and freshly ground black pepper.
Working over large bowl to catch any juice, peel oranges with small paring knife, then remove sections from between membranes and add to bowl.
Add fennel, onion, sage and vinaigrette to bowl with oranges and toss gently to combine. Let stand 1 hour, stirring occasionally.
Just before serving, put arugula into salad bowl; add orange mixture and toss to mix.
Sprinkle wiht pomegranate seeds.
Ginger Date Wontons
Since versatile wonton wrappers have a neutral flavor, they go perfectly wiht sweet ingredients, too. I like to serve them warm with vanilla ice crea, but they’re equally delicious enjoyed at room temperature.
Makes: 24 wontons
Ingredients:
Filling:
1/3 cup chopped walnuts or almonds
8 Medjool dates, pitted and coarsely chopped
4 Tbs. chopped crystallized ginger
1 Tbs grated lemon peel
2 tsp. butter, softened
24 wonton wrappers
Cooking oil for deep-frying
Getting Ready:
Combine filling ingredients in a bowl; mix well.
Make each wonton: Place 1 tsp filling in center of a wonton wrapper; keep remaining wrappers covered with a kitchen towel to keep them from drying out. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull ***corners together, moisten one corner iwth water, and overlap with the other corner; press to seal. Cover filled wontons with a ****
Cooking:
In a wok, heat oil for deep-frying to 350 degrees F. Deep-fry wontons, a few at a time, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature.
Adapted from MartinYan’s Culinary Journey through China (Bay Books). Copyright Yan Can Cook Group 2005
gypsy
This is a recipe I’m making for dinner tonight (and probably lunch for the rest of the week) [date on MS 9/12/2005] because the nursery that sold me *** is adjacent to the owner’s home and he needed help thinning his basil. In exhange for my help, I got about a pound and a half ****three pounds of tomatoes. There’s only so much pesto I can make and greeze before I just can’t stand it anymore…
Farmer’s Tomato Pie
30 minutes preparation 32 minutes baking 10 minutes stand time
1 piecrust
1 1/3 shredded Italian blend cheese (5 1/2 oz)
4 cloves of garlic, minced
2 Tbs. Fine dry breadcrumbs
2 lbs. ripe tomatoes cut into wedges
1 cup halved cherry tomatoes
1/2 tsp salt
1/4 – 1/2 cup loosely packed small basil leaves
Preheat oven to 450 degrees.
Piecrust
Roll out a prepared piecrust to a twelve-inch circle. Place in a 9″ quiche pan or a 9″ pie pan, and trim. If using a pie pan, crimp *** Line the unpricked pastry with TWO thicknesses of foil. Bake 8 minutes. Remove foil and bake another 4-5 minutes, until set**
Remove form the oven.
Reduce the termperature to 375 degrees.
Filling
Sprinkle 1/3 cup cheese evenly over baked shell. Sprinkle garlic over cheese. Sprinkle 2 tsp Breadcrubs over the garlic and cheese, ** 1/3 of the tomato wedges and 1/3 of the cherry tomatoes.
Sprinkle 1/2 cup cheese. Sprinkle 2 tsp of the dry breadcrumbs. Top with 3 of the tomato wedges and 1/3 of the cherry tomatoes.
Repeat last set of instructions once more and then sprinkle iwht salt.
Bake 20-25 minutes or until pastry is golden brown and tomatoes are just beginning to brown.
Remove to wire rack. Sprinkle iwth basil and let stand for 10 minutes.
gypsy
Okay, I have a lot of recipes so here goes.
Crab and Broccoli Soup
Serves 4
6-8 oz. lump Crab Meat
1 package (10 oz.) cooked broccoli, chopped
2 chicken bouillon cubes
1/2 cup onion, chopped
3 Tbsp. butter
2 Tbsp. flour
2 cups milk
2 cups Half & Half
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/4 tsp. thyme
Saute onions in butter. Blend in flour. Add milk and Half & Half. Heat over medium heat until thick (approximately 30 minutes). Dissolve bouillon cubes in soup and add seasonings, Crab and broccoli.
Lobster BenedictServes 2Hollandaise sauce: 2 egg yolks 2 tablespoons hot water 1/2 cup clarified butter 2 tablespoons fresh squeezed lemon juice 1/4 teaspoon salt 1 dash cayenne pepper For the eggs: 2 English muffins, split 4 eggs 2 lobster tails, freshly shucked and sliced in half lengthwiseFor the Hollandaise, place all ingredients except the butter in a double boiler and beat vigorously with a wire whip. Gradually add the butter, beating constantly. Cook over hot, not boiling, water, and when sauce thickens remove from heat. Toast the English muffins until golden brown. In medium-size skillet bring 1 inch of water to a fast simmer. Crack eggs and slip them slowly into water. Cover and cook 3 to 5 minutes. Add the lobster tails during the last minute of cooking. Place English muffins on plate and place a slice of lobster tail on top of each. Carefully remove eggs from water and place one on top of lobster. Spoon hollandaise over and serve, garnished with fresh fruit.Posted by: gypsy at April 28, 2005 09:48 AM (EST)
Brown Rice with Apricots and Hazelnuts
Serves 4
1/2 cup chopped shallots
1 tablespoon canola oil
2 cups brown rice, raw
2 tablespoons shoyu (optional)
4 cups vegetable broth (add 1 tablespoon if omitting the shoyu)
1/2 cup chopped dried apricots
1/2 cup chopped hazelnuts, lightly toasted, skins rubbed off
In a large heavy saucepan, saute the chopped shallots in the canola oil until golden, about 8 minutes. Stir in the rice and shoyu (if using.) Add the broth and bring to a boil. Add the chopped apricots. Lower heat to a gentle simmer and cook, covered, 45 minutes, or until liquid is absorbed and rice is tender. Let stand 10 to 15 minutes. Stir with fork and fold in nuts just before serving.
Posted by: gypsy at May 1, 2005 11:52 AM (EST)
Cowboy Mashed Potatoes
1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste
Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot. Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.
Cincinnati Chili
2 lbs. ground chuck (or – for vegetarians, TVP)
2 medium onions, finely chopped
1 quart water
2 8-ounce cans tomato sauce
1/2 teaspoon allspice
1 teaspoon garlic powder
4 Tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 ounce unsweetened chocolate
2 Tablespoons cider vinegar
1 bay leaf, crumbled
2 teaspoons Worcestershire sauce
2 teaspoons ground cinnamon
1 teaspoon salt
4 drops of Tabasco sauce
2 teaspoons paprika
2 beef bouillon cubes
1 teaspoon Accent (optional)
Bring the water to the boil and add the ground beef.
Stir until the beef is separated and add the rest of the ingredients.
Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened.
Cool, then refrigerate overnight.
Skim off any accumulated fat and reheat the chili.
Serves 6-8, with any or all of the following accompaniments:
cooked spaghetti, finely grated cheddar cheese, chopped raw onion,
cooked kidney beans, — and oyster crackers on the side.
Strawberries with Cinnamon Dip
Makes 4-6 dessert servings
1 quart strawberries, cleaned
1/2 cup mascarpone cheese
1/2 cup sour cream
2 teaspoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Bring all ingredients other than the berries to room temperature. Mix cheese, cream, sugar, and spices together until smoothe. You can either offer the strawberries separately for each person to dip, or you can make alternate layers of berries and dip for a parfait.
Lemon-Chamomile Shortbread
1 cup (2 sticks) unsalted butter
1/2 cup sugar
1/4 teaspoon salt
Grated zest from 1 lemon
1 teaspoon loose chamomile tea
2 1/4 cups all-purpose flour
Heat oven to 325 F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles. Cool completely on a wire rack. Remove the shortbread cookies from the pan.
Yield: Makes 18 cookies
Cinnabons – Buns from Heaven
Ingredients:
Dough:
2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed
Filling:
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional
Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
Preparation:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Posted by: gypsy at May 15, 2005 12:13 PM (EST)
Today’s actual vegetarian recipe. Again from Marks’ “Olive Trees and Honey.” There may by typoes. I haven’t had coffee or breakfast yet.
Iraqi Noodle Omelets
(Edjah Shiriyya)
Serves 8
1 pound very fine dried egg noodles or broken angel hair pasta
6 large eggs, lightly beaten
1 to 1 1/2 cups grated or shredded cheese (kashkaval, kefalotyri, Muenster, Cheddar, Gouda)
About 3/4 teaspoon table salt or 1 1/2 teaspoon kosher salt
Ground white or black pepper to taste
1 1/2 teaspoons caraway seeds (optional)
2 to 3 tablespoons oil or butter for frying
In a large pot of salted boiling water, cook the noodles until al dente (tender but firm), 3 to 5 minutes. Do not overcook. Drain, rinse under cold water, and drain again.
In a large bowl, toss the noodles with the eggs, cheese, salt, pepper, and if using, the caraway.
In a large, heavy skillet, heat a thin layer of oil over medium-low heat. In batches, drop the noodle batter by 1/2 cupfuls to form 4-inch pancakes. Or, use 2 tablespoons batter for 3-inch pancakes. Fry, turning once, until golden brown, about 2 minutes per side. The omlets can be kept warm on an ovenproof platter in a low oven for up to 30 minutes. Serve warm.
Variation: Spoon entire pasta mixture into a greased 9 by 13 inch baking dish and bake in a preheated 375 degree oven until firm and golden brown, 20 to 30 minutes. Let stand for 5 minutes before cutting into wedges.
Charlie’s Spicy Red Beans
1 lb. red, white, & black beans (or any combo you like)
1 onion, chopped
2 bay leaves
2 whole jalapeno peppers
2 whole banana peppers
1/2 teaspoon cayenne pepper
2 Tbs parsley
1 Tbs basil
3 cloves garlic
1 Tbs black pepper
1/2 teaspoon curry powder
1 Tbs gumbo file
1 can beer (dark, preferably)
2 Tbs red wine vinegar
1/2 teaspoon Tabasco
Dump everything except the onion into a crock pot or large pot, and let sit for 6-24 hours. Add the chopped onion and put heat on high and go away. Check every hour and add extra beer, water, vegetable stock, or just about any other liquid (cheap red wine is good) *OTHER* than vinegar to make sure the beans stay covered.
Cook until tender (anywhere from 4-8 hours, depending on your crock pot and the phase of the moon). If you’re going to be out of the house, put the crock pot on low, and make sure you’ve got an extra 2″ of liquid in it (cook 8-10 hours, bringing it to high whenever you get back to the house).
If you don’t like things *spicy*, either don’t add the jalapeno and banana peppers, or remove them after an hour or two. If you like ’em hot, chop the peppers up about an hour before serving and continue to cook.
7 Layer Salad
1 head of lettuce , 1/2 C. chopped celery, 1/2 C. chopped green onion, 1 can of Water Chesnuts, 1 pkg. frozen peas, 1 C. Salad Dressing, 1 tsp. sugar, 1/3 C. Paresan cheese, 3/4 lbs. bacon. 1 hard boiled egg, ……..Layer lettuce, celery, chesnuts, onions, peas, dresing, then refrigerate over night. Sprinkle Parmesan and sugar over it, fry bacon (cut into little pieces) and sprinkle along with egg just before serving
Maitake Mushroom Gravy and Rice
Serves 2
2 cups cooked brown rice
1 tablespoon butter
1/2 tablespoon olive oil
1 onion, chopped fine
1/2 pound maitake mushrooms, cleaned and chopped
1 cup red wine or 1 cup vegetable stock at 1 tablespoon balsamic vinegar
2-3 tablespoons soy sauce
Heat butter and oil in saucepan. When hot, add onion and saute, stirring, over medium high heat. When onion has turned soft and translucent, add mushrooms and lower heat to medium. Cook, stirring frequently, until mushrooms are soft and have started to darken. Add wine or stock with vinegar. Turn up heat to medium high and cook, stirring occasionally, until liquid is reduced by half. Add soy sauce and taste for seasoning. Turn down heat and simmer until heated through and slightly thickened. Serve mushroom mixture over rice.
Breakfast Couscous With Fruit
Serves 4
1 nonfat milk
1/2 teaspoon ground cinnamon
couple shakes ground nutmeg
1 cup couscous
1/3 cup orange juice
3/4 cup cranberries
2 tablespoons water
2 tablespoons honey
1 (11 ounce) can mandarin orange sections, drained
2 tablespoons slivered almonds, toasted (or walnuts, pecans, etc…)
4 servings Change size or US/metric
Add the milk, cinnamon, and nutmeg to a saucepan; bring to a boil over medium heat. Stir in the couscous. Cover and remove pan from the stove burner. Let stand for 5 minutes. Add in orange juice; fluff with a fork. In a small saucepan; add the cranberries, water, and honey. Cook over low heat for 4-5 minutes or until the cranberries begin to pop; take pan off of stove burner. Gently stir in mandarin orange sections. Spoon couscous mixture into individual bowls. Tope with cranberry-orange mixture. Sprinkle almonds over the top.
Wild Mushroom Rosotto
Serves 6
8 dried mushrooms
4 cups mushroom or vegetable broth (can substitute 1/2 cup white wine for 1/2 cup broth)
2 tablespoons olive oil
1 medium sweet onion, chopped fine
1 1/2 cups arborio rice, rinsed and drained well (sushi rice works, too)
1/4-1/2 chopped Italian parsley
1 cup grated parmesan cheese
Soak the dried mushrooms in lukewarm water until soft, approximately 20 minutes. Remove and squeeze out excess water. Cut the mushrooms into very thin strips. Set aside. Heat the vegetable broth and pour it into a heatproof liquid measring cup.
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent but not brown, about 10 minutes. Add the rice to the saucepan. Cook for 2 minutes, stirring gently but continuously. Add the wine, if using, and stir another few minutes. Add the broth, 1/2 cup at a time, to the rice, stirring constantly until the broth is completely absorbed. Repeat this up until the last 1/2 cup of broth is added. All of the liquid must be absorbed before you add the next 1/2 cup of broth to the saucepan. The contant stirring helps the rice to cook evenly and keeps the mixture from burning or clumping up. With the last 1/2 cup of broth, add the mushrooms, and stir constantly until the broth is completely absorbed.
Add the parsley and cheese. Mix thoroughly. Serve hot, garnished with more parsley and cheese.
Summer Salmon Salad
Serves 4
1 lb Salmon, freshly steamed (note: I use dry smoked salmon)
2 stalks Celery, chopped
1 small Bermuda Onion, sliced
8 ripe Olives
1 Green Pepper, cut into rings
crisp Lettuce Leaves
2 hard-boiled Eggs
1/4 tsp Salt
1/8 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Dill
Mayonnaise
Break fresh steamed salmon into large chunks. In a large bowl, blend salmon carefully with desired amount of mayonnaise. Set aside. Chop celery, slice onion and hard boiled eggs, and cut green peppers into rings. In another bowl, blend celery with salt, pepper, celery seed, and enough mayonnaise to slightly coat celery. Mix seasoned celery with salmon, being careful not to break up fish.
Line a pre-chilled salad bowl with crisp lettuce leaves and carefully place the salmon salad mixture in center. Arrange alternate slices of egg, onion, and green pepper rings around border. Sprinkle lightly with dill and garnish the top with the ripe olives. Sprinkle salmon salad with freshly grated parmesan cheese.
Summer Salmon Salad
Serves 4
1 lb Salmon, freshly steamed (note: I use dry smoked salmon)
2 stalks Celery, chopped
1 small Bermuda Onion, sliced
8 ripe Olives
1 Green Pepper, cut into rings
crisp Lettuce Leaves
2 hard-boiled Eggs
1/4 tsp Salt
1/8 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Dill
Mayonnaise
Break fresh steamed salmon into large chunks. In a large bowl, blend salmon carefully with desired amount of mayonnaise. Set aside. Chop celery, slice onion and hard boiled eggs, and cut green peppers into rings. In another bowl, blend celery with salt, pepper, celery seed, and enough mayonnaise to slightly coat celery. Mix seasoned celery with salmon, being careful not to break up fish.
Line a pre-chilled salad bowl with crisp lettuce leaves and carefully place the salmon salad mixture in center. Arrange alternate slices of egg, onion, and green pepper rings around border. Sprinkle lightly with dill and garnish the top with the ripe olives. Sprinkle salmon salad with freshly grated parmesan cheese.
Moroccan Spiced Fish
Serves 4
4 cod fillets (about 6 ounces each)
1 tablespoon extra virgin olive oil
Juice from one lemon
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 clove garlic, minced
1/4 teaspoon salt
Dash black pepper
1 medium onion, peeled and sliced
Preheat oven to 400. Put a piece of aluminum foil on baking sheet and spray it with nonstick cooking spray. Arrange cod fillets on foil. In a small bowl, combine oil, juice, cumin, cinnamon, garlic, salt and pepper. Spoon over fish. Arrange onion slices on top of fish. Spray another sheet of aluminum foil with nonstick spray and cover fish with it. Crimp edges of foil to form a seal around the fish. Bake 45 minutes or until fish flakes easily.
I also added a couple of cleaned spring onions and a sliced up green pepper to the packet and if I’d had other fresh veggies I’d have added them, too. Carrots would have been lovely. I made it with mahi mahi because that was what I had on hand and cod would have been better but it was still yummy. I served it with saffron rice and a salad but it could have stood up to heartier side dishes.
Peanut Noodles with Vegetables
Serves 4 to 6
8 ounces whole wheat spaghetti
1/2 cup smooth peanut butter
2 tablespoons soy sauce
1 clove garlic, minced
1 1/2 teaspoons chili-garlic sauce (or less, the stuff is potent)
1 teaspoon fresh ginger, minced
2 cups mixed fresh vegetables, such as carrots, broccoli, snow peas, etc, cut into bite sized pieces
Put a large pot of water on to boil. When it comes to a boil, add spaghetti and cook until almost done, about 1 minute before tender. Add vegetables and cook until spaghetti and vegetables are both tender, about 1 minute.
Whisk together peanut butter, soy sauce, chili-garlic sauce, and ginger. Drain pasta and vegetables, reserving one cup of cooking water. Stir reserved water into peanut butter mixture, add to pasta and vegetables, and toss to coat. Can be eaten warm or cold.
Strawberry-Ginger Fool
Tuesday, June 07, 2005 The Oregonian
Makes 4 servings
If you have to eat this right away, you can — but it’s best to let it firm up and let the flavors marry a bit before serving. You can make it up to 24 hours ahead. This recipe works well with thawed frozen berries, too.
· Fresh ripe strawberries, to make 11/4 cups puree
· 2 tablespoons chopped crystallized ginger
· 1/2 teaspoon grated fresh ginger (optional)
· Granulated sugar
· 1 cup whipping cream
· 1 teaspoon vanilla
Gently mash berries with a fork until you have about 11/4 cups of chunky puree. Fold crystallized ginger into the berries. Add fresh ginger, if you like (I’m a ginger person, so I always like a lot). Sprinkle a couple of tablespoons of granulated sugar over the berries and fold to blend. Taste the puree and add more sugar to taste, knowing that the cream won’t be sweetened, so the berries should be pretty sweet. Set aside to soften and blend for 15 to 30 minutes.
Whip cream until you have soft peaks. Add vanilla and continue to whip a bit longer until the cream holds a shape but isn’t stiff. Gently fold together the berry puree and the cream, leaving some unblended streaks. Either divide the fool among 4 serving glasses, or leave in the bowl to scoop later. Chill for at least 2 hours, and up to overnight. Serve plain or with simple butter cookies.
Collard Greens and Potatoes – Italian Style
Ingredients
1 lb. Collard Greens, fresh or frozen (chopped)
2 lbs. Potatoes, white
1 Onion, large
1 Carrot, large
1-28 oz. can Tomatoes, whole in puree
1 tbsp. Garlic, crushed
1 tbsp. Oregano
1/4 tsp. Fennel Seeds
1/4 tsp. Cayenne Pepper, ground (optional)
2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)
Preparation
We prefer cooking the collard greens and potatoes in a large covered glass or ceramic baking dish in a microwave or conventional oven. This eliminates the risk of burning and sticking, and the need for oil.
Begin by opening the can of tomatoes and pouring the juice into the baking dish (hold the tomatoes until later).
Clean and wash the fresh collards and chop or cut into one inch (or smaller) pieces, placing them in the baking dish. If using frozen collard greens, defrost before adding to baking dish.
Peel and chop the onion, and add to the baking dish. Peel and crush the garlic, and add to the baking dish. Wash, peel, and thinly slice the carrot, and add to the baking dish. Add the oregano, fennel seeds, cayenne pepper, and washed and chopped porcini mushrooms. Mix the ingredients well.
Wash and peel the potatoes and cut into 1/2 inch cubes and add to the baking dish. Mix well.
Place the baking dish in the microwave oven (set on “high”) or in a preheated conventional oven (set at 350º F.) for about 40 minutes. Mix every 10 to 15 minutes to insure uniform cooking.
After about 30 minutes of the 40 minute cooking time, cut the whole tomatoes into bite size pieces. After 40 minutes of cooking, remove the baking dish from the oven, add the tomatoes to the baking dish and mix well. Place the baking dish back into the oven and bake for another 10 to 15 minutes. When the potatoes are soft, the collard greens and potatoes are ready to eat.
Transylvanian Goulash with Brown Rice
Ingredients
1 – Onion, large, diced
1 tbsp. Garlic, crushed
1 tbsp. Olive Oil, extra virgin
1 Cabbage, green, medium size, cut
2 lbs. Sauerkraut
2 lb can Tomatoes, whole peeled
or
1 lb can Tomatoes, whole peeled
and
5-6 fresh Tomatoes, (in season only) cut in chunks
Juice of 1 Lemon
3 tbsp. Paprika, Hungarian sweet
1 tbsp. Caraway Seeds
3 Bay Leaves
Preparation
We prepare our Transylvanian goulash in a large covered baking dish in the microwave oven, but this recipe can also be prepared in a large covered pot on the stove top.
Peel the onion, dice and place in the baking dish or pot. Peel and crush the garlic and add to the baking dish or pot. Add the extra virgin olive oil and mix thoroughly. Cook until the onions start to become translucent. Remove from heat.
While the onions and garlic are cooling, wash, slice, and cut the cabbage into bite-size pieces. When the onions are cooked, add the cabbage. If you are using fresh tomatoes, wash and cut them into bite-size pieces and add to the baking dish or pot. Add the can of peeled tomatoes (cut them into bite-size pieces, too). Add the sauerkraut, lemon juice, and seasoning and mix well. Simmer for about one hour.
While the goulash is cooking, cook the rice in a covered pot on the stove top. Serve the over a bed of brown rice.
Bay scallops with vegetables and pasta
1 bag Trader Joe’s frozen bay scallops
As much garlic as you want, minced
1 Tbs. butter
2 Tbs. olive oil
1/2 tsp. thyme
1/4 cup fresh chopped parsley
1 bag Trader Joe’s organic mixed vegetables (or veggies of your choice)
1 box whole wheat fettuccine
Put water up to boil for pasta. Add pasta when it boils, along with 1 tsp. salt.
Sear scallops in 1 Tbs. olive oil in cast iron fry pan. Drain liquid into a bowl and set aside for later. Remove scallops promptly from pan.
In wok, melt butter and 1 Tbs. olive oil. Add garlic, saute 1-2 minutes. Do not brown. Add vegetables and thyme. Add spoonsful of water from the boiling pasta. Stir-fry/simmer till nearly done. Add parsley, scallop liquid and scallops.
Serve over pasta with lots of fresh grated parmesan cheese.
Baked onions with vegetarian haggis
6 medium unpeeled onions, trimmed
50g sunflower margarine
50g organic rolled oats
50g pinhead oatmeal [ aka:speedy’s oatmeal]
50g chopped mixed nuts
1 onion, finely chopped
100g mushrooms, finely chopped
1 carrot, finely chopped
200g can red kidney beans, drained and chopped
50g vegetable suet
1 teaspoon yeast extract
1 teaspoon ground black pepper
2 tbs. chopped mixed fresh herbs
pinch of grated nutmeg
juice of 1 lime
1 tbs. whisky
seasoning
chopped fresh chives and parsley, to garnish
Cut a slither from the bottom of each of the onions, so that they stand upright.
Cut a cross in the top about three quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil.
Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C (375F).
To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
Stir into the toasted oat mixture with the remaining haggis ingredients. Season.
Snip out the center of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.
Serves 6.
–
“Haggis Poem
Much to his dad and mum’s dismay
Horace ate himself one day
He didn’t stop to say his grace
He just sat down and ate his face
“We can’t have this!” his dad declared
“If that lad’s ate he should be shared”
But even as he spoke they saw
Horace eating more and more:
First his legs and then his thighs,
His arms, his nose, his hair, his eyes
“Stop him someone!” Mother cried
“Those eyeballs would be better fried!”
But all too late for they were gone,
And he had started on his dong…
“Oh foolish child!” the father mourned
“You could have deep-fried those with prawns,
Some parsley and some tartar sauce…”
But H was on his second course;
His liver and his lights and lung,
His ears, his neck, his chin, his tongue
“To think I raised him from the cot
And now he’s gone to scoff the lot!”
His mother cried what shall we do?
What’s left won’t even make a stew…”
And as she wept her son was seen
To eat his head his heart his spleen
And there he lay, a boy no more
Just a stomach on the floor…
None the less since it was his
They ate it – and that’s what haggis is ”
-From: Monty Python’s Big Red Book
Guinness Cake
Serving Size : 8
1/2 cup Butter
1 cup Brown sugar
3 Egg — beaten
2 1/4 cups Flour — self rising
1/2 teaspoon Apple pie spice
1 pinch Salt
2/3 cup Raisins — soaked in Guinness
1/2 cup Candied peel — soaked
1 1/3 cups Golden raisins — soaked
1/4 cup Candied cherries
8 fluid ounces Guinness or other dark beer
Preheat oven to 350 degrees. Cream the butter and sugar until the sugar is dissolved; beat in the eggs.
Add the flour, salt, apple pie spice and the soaked dried fruit.
Mix in the Guinness, grease a deep 8 inch cake pan and pour
the mixture in. Bake for about 2 hours until firm in the center. —–
Bellyful of Barbecued Bananas
INGREDIENTS:
* 4 bananas
* 1 tablespoon lemon juice
* 1 cup brown sugar
* 1 teaspoon ground cinnamon
* 2 cups vanilla ice cream
DIRECTIONS:
1. Preheat grill for low heat.
2. Halve each of the bananas lengthwise, then widthwise. Sprinkle bananas with lemon juice. In a small bowl, mix together the brown sugar and cinnamon. Roll banana pieces in sugar/cinnamon mixture until well coated.
3. Lightly oil the grill grate. Arrange bananas on preheated grill, and cook for 3 minutes per side. Serve in a bowl with vanilla ice cream topped with a sprinkling of remaining cinnamon/sugar mixture. Yum!
Fruit Salad with Citrus-Cilantro Dressing
Serves 8
1 (20-ounce) can pineapple chunks, drained (or better yet, 2 1/2 to 3 cups fresh pineapple chunks)
3 grapefruits, peeled and sectioned
2 cups sliced strawberries
1 mango, pitted, peeled and sliced
1/3 cup orange juice
1/3 cup lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons honey
Combine pineapple, grapefruit, strawberries and mango in a large serving bowl; set aside.
In a small saucepan, combine orange juice, lime juice and cilantro. Bring to a boil, reduce heat and simmer for 5 minutes. Strain and discard cilantro. Stir in honey. Pour over fruit mixture and toss until evenly coated.
Trollamel Apple Cheesecake
INGREDIENTS:
· 1 (21 ounce) can apple pie filling
· 1 (9 inch) prepared graham cracker crust
· 2 (8 ounce) packages cream cheese, softened
· 1/2 cup white sugar
· 1/4 teaspoon vanilla extract
· 2 eggs
· 1/4 cup caramel ice cream topping
· 12 pecan halves
· 2/3 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
2. Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
4. Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.
Orange Chicken
Serves 6
1/2 cup flour
1/2 teaspoon paprika
6 halved chicken breasts
1small can whole mushrooms, drained (save liquid)
1/2 cup chicken broth
1/2 cup orange juice
1/4 teaspoon nutmeg
2 cups diagonally sliced carrots, 1/2 inch thick
1/2 teaspoon salt
Dash of pepper and garlic salt
6 tablespoon oil
1 can cream of mushroom soup
1/2 cup dry white wine (optional)
2 teaspoons brown sugar
Blend flour, salt, paprika, pepper and garlic salt. Coat chicken in flour mixture and fry in oil until brown on both sides. Scatter mushrooms over the chicken. Blend soup, mushroom liquid, broth, orange juice, wine, nutmeg and brown sugar until smooth; pour over chicken.
Cover and cook at 225 degrees in electric frying pan or simmer in a regular frying pan for about 30 minutes or until chicken is tender. About 15 minutes before chicken is done, stir in carrots.
Vegetable Kabobs With Peppercorn Sauce
4 servings
24 mushrooms
16 cherry tomatoes (grape type will work too)
16 fresh basil leaves
2 zucchini, cut into 16 thick slices
16 fresh mint leaves
1 red pepper
To Baste
1/2 cup butter, melted
1 garlic clove, crushed
1 tablespoon peppercorns, crushed
salt, to taste
butter
3 tablespoons brandy
1 cup cream
1 teaspoon peppercorns, crushed
Thread veggies on to 8 skewers, soak in water if using wooden ones.
Place the fresh basil leaves immediately next to the tomatoes, and wrap the mint leaves around the zuchini slices.
Mix the basting ingredients in a bowl and baste them thoroughly.
Cook the skewers on a medium hot BBQ turning and basting regularly until the veggies are just cooked, about 5-7 minutes.
Heat the butter for the sauce in a frying pan, add brandy and light it.
When the flames have died down, stir in the cream and peppercorns. Cook for 2 minutes, stirring all the time. Serve the sauce with the kabobs.
Barbecue Cowboy Pinto Beans
16 oz package dried pinto beans, rinsed and picked over
4 cups hot water
2 medium onions, chopped
1 tbs chili powder
3/4 cup hickory-flavored barbecue sauce
1/2 cup ketchup
1 1/2 tbs prepared yellow mustard
Dash of Tabasco sauce
In your crock pot, mix together the beans, hot water,
onions, and chili powder. Cover and cook on the low heat
setting about 7 hours, or until the beans are tender but
not falling apart.
Drain off all the cooking liquid. Stir in the barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.
Stewed Spinach in Peanut Sauce
Serves 4 to 6
2 tablespoons vegetable oil
3 medium onions, thinly sliced
1 medium red bell pepper, seeded and chopped
1-1/2 cups vegetable consomme
1/2 cup unsalted sugar-free peanut butter
2 tablespoons cider vinegar
1 teaspoon salt, preferably sea salt
1/4 teaspoon cayenne pepper, or to taste
2 pounds spinach, well washed, stems removed, and coarsely chopped
Heat the oil in a 5-quart Dutch oven or soup kettle. Add the onions and bell pepper, and cook over medium heat, stirring often, until the onions have softened, about 5 minutes. Add the consomme and bring to a boil. Stir in the peanut butter, vinegar, salt, and cayenne. Add the spinach and cook, stirring often, just until the spinach has wilted, about 5 minutes. Serve immediately.
Grilled Salmon with Herb Mayonnaise
Makes 4 to 6 servings.
Ingredients:
1 1/2 to 2 pounds salmon fillets
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
1/4 teaspoon chopped fresh herbs-dill, fennel, basil etc.
salt and ground black pepper to taste
Preheat grill. Wash the salmon and pat dry. Place salmon fillet (skin side down) onto a large piece of aluminum foil. In a small bowl, whisk together the mayonnaise, lime juice, and herbs until smooth; spread over top of salmon. Sprinkle lightly with salt, pepper. Place salmon (with aluminum foil) onto hot grill. Cover grill with the lid, open vents, and cook 8 to 12 minutes or until a meat thermometer reads 145 degrees F. (salmon will be slightly opaque in thickest part but will finish cooking as it sits). Carefully remove salmon from grill and transfer onto serving platter and serve after it has rested about 10 minutes.
Orange-Rutabaga Saute
3 tb Orange juice, fresh
1 lg Orange, peeled/sliced
1 ts White Wine Vinegar
1 c Rutabaga, peeled, julienne
2 tb Serrano chile, minced or 1/4 finely minced Habanero
1/2 c Red Onion, chopped
1 tb Cilantro, fresh, minced
1 1/2 tb Olive oil, more for sauté
1 tb Cilantro, for garnish..
Salt and fresh pepper
Mix all ingredients and marinate for 30 minutes to 2 hours. Place marinade and vegetable into a hot, lightly oiled, sauté pan. Sauté or stir fry until just tender…. Garnish with a little more Cilantro…
Butterscotch Popcorn Crunchies
Makes about 3-1/2 quarts.
1 pk (12-oz) Nestle Toll House butterscotch flavored morsels
1 c Corn syrup
1/4 c Butter
12 c Popped popcorn
1 cn (12-oz) salted peanuts
Preheat oven to 300 degrees. In heavy gauge saucepan, combine Nestle Toll House butterscotch flavored morsels, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture boils. Place popcorn and nuts in large greased roasting pan. Pour butterscotch mixture over popcorn; toss to coat well. Bake at 300 degrees for 45 minutes, stirring frequently. Remove from oven; stir every 10 minutes until slightly cooled. Cool completely. Store in airtight container.
Pasta, Pesto & Pease (serves 12)
3/4 pound fusilli pasta
3/4 pound bow-tie pasta
1/4 cup good olive oil
1 1/2 cups homemade pesto (recipe follows)
1 10-ounce package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts, toasted (optional)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes, until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and continue to purée.
Add the pesto mixture to the cooled pasta, then add the Parmesan cheese, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Recipe for Pesto (Makes 4 Cups):
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Fish Veracruz
Ingredients:
***Fish***
1 1/2 pound Red Snapper or Halibut Filets
1/2 cup Lime Juice
1/2 teaspoon Salt
***Sauce***
2 tablespoons Vegetable Oil
1 cup Sliced Onion
1 cup Green Bell Pepper Strips
3 Cloves Garlic — finely chopped
1/3 cup Dry White Wine
2 1/2 cups Mild Thick & Chunky Salsa
1/2 cup Tomato Sauce
1/4 cup Pickled Jalapeno Slices
1/4 cup Sliced Ripe Olives
1 tablespoon Capers
Fresh Cilantro Sprigs — optional
Lime Wedges – optional
Directions:
For Fish: Arrange fish in 13×9 inch baking pan. Sprinkle with lime juice and salt. Cover. Chill for at least 20 minutes.
For Sauce: Heat oil in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 1-2 minutes or until vegetables are crisp-tender. Add wine; cook for 1 minute.
Stir in salsa, tomato sauce, jalapenos, olives and capers. Bring to a boil. Place fish in sauce. Reduce heat to low. Cook, covered, for 8-10 minutes or until fish flakes when tested with fork. Serve with cilantro and lime
Veggie Chili Mac for Camping
2-3 servings
1 cup macaroni
1/3 cup diced dried tomatoes
1/4 cup pinto beans, dried canned
3 tablespoons nonfat dry milk powder
3 tablespoons freeze-dried corn (optional)
2 tablespoons dried diced green bell peppers
2 1/2 teaspoons chili powder, blend
1 teaspoon dried onion flakes
3/4 teaspoon celery salt
1/2 teaspoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon sugar
tomato sauce, 1/2 of the leather from an 8-ounce can
3 tablespoons grated parmesan cheese (optional)
Combine in a quart plastic zipper bag: all ingredients except the parmesan cheese (carry separately)
In a medium pot, combine mix with 2 1/2 cups cold water.
Bring to a boil over medium-high heat, stirring frequently to reconstitute tomato leather.
Reduce heat and simmer, stirring frequently, until macaroni is almost cooked, about 10 minutes.
Cover and remove from heat; let stand 5 to 10 minutes, until macaroni is tender.
Stir in parmesan cheese just before serving, or sprinkle on individual servings.
Serving size is 4 or 5 side-dish servings; 2 or 3 main-dish servings.
Brie Torte
Makes 20 appetizer servings
1 (15- to 16-ounce) wheel Brie
6 tablespoons butter, softened
1/3 chopped dried tart cherries
1/4 cup finely chopped pecans
1/2 teaspoon dried thyme (or 2 teaspoons finely chopped fresh thyme)
Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.
Combine butter, cherries, pecans, and thyme in a small bowl and mix well. Evenly spread mixture on cut side of one piece of the Brie. Top with the other piece, cut side down. Lightly press together. Wrap in plastic wrap and refrigerate 1 to 2 hours. To serve, cut into service side wedges and bring to room temperature. Serve with crackers.
Note: If wrapped securely in plastic wrap, this will keep in the refrigerator for at least a week.
Gruya (Almond Barley Gruel)
(14th century origin)
(4 servings)
8 cups almond milk (found in most health stores)
2 cups cooked barley – mashed
2 Tablespoons sugar
1/2 teaspoon salt
In a large sauce pan, bring the almond milk to a boil. Add the mashed barley and stir well. Bring mixture to a boil stirring constantly. Allow to boil no more that 30 seconds.
Reduce heat to a simmer and stir in the remaining ingredients. Allow mixture to simmer for at least 10 minutes before serving.
Wild Rice Pancakes
Serves 4
1/2 c. wild rice
1 1/2 c. water
1/3 c. carrot, small diced
1/3 c. Spanish onion, small diced
1/3 c. celery, small diced
1 each scallion, small diced
1/4 c. melted butter
1 each large egg
1/2 c. milk
1/2 c. flour, all purpose
1/2 c. melted butter
Boil the water and add rice. Simmer covered for about 45 minutes or until rice is plumped and half the kernels open. Cool.
Cook the vegetables in the butter until tender. Cool.
Combine the rice with the vegetables and the egg and milk. Add the flour and stir until smooth.
Cook 1/4 c. portions of the rice batter in a little butter in a hot skillet or no-stick fry pan until lightly browned on both sides.
Sagaponack Corn Pudding
Serves 8
From Barefoot Contessa Family Style (2002)
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Trollkrem (Troll Cream)
2 cups (5 dl) lingonberries (or substitute chopped cranberries and adjust sugar accordingly), or 1/2 cup (1 1/4 dl) lingonberry jam
2/3 cup (1 1/2 dl) sugar
2 egg whites, from large eggs
Wash berries and remove all unripe berries and foreign objects. Combine all ingredients in a mixing bowl and beat until the volumes quadruples. about 15 minutes. If you are using lingonberry jam, omit sugar. Serve in a crystal dessert bowl sprinkled with a few lingonberries. If available, add a few mint leaves. Cookies are a great accompaniment, or serve in Crisp Wafer Cups
“Laissez Le Bon Temps Rouler” for the Gulf Coast cuz damn, those folks deserve some.
Creole Sweet Potato, Corn, and Squash Bake
Serves 6
12 1/3 ounces sweet potatoes, peeled
12 1/3 ounces pale green squash, halved lengthwise (if you can’t get pale green you can substitute dark green zucchini)
1-2 tablespoons canola oil
1 small onion, chopped (about 1/2 cup)
1 green bell pepper, cut in thin strips
1 stalk celery, diced small
2 cloves garlic, chopped
1 (28 1/4 ounce) can diced tomatoes, drained
1 bay leaf
1-2 teaspoons paprika
salt & freshly ground black pepper
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon hot pepper sauce, to taste
2 cups thawed frozen corn kernels
Preheat the oven to 190°C.
Add the sweet potatoes to a saucepan of boiling water.
Simmer uncovered over medium heat for 6 minutes.
Add the squashes and simmer for 4 minutes, or until both vegetables are nearly tender but not too soft.
Drain and rinse the vegetables with cold water.
Cut squashes and sweet potatoes into 2 centimeter dice (a little smaller than 1 inch).
Heat the oil in a medium saute pan.
Add the onion, pepper and celery and cook over medium low heat, stirring, until onion begins to brown, about 7 minutes.
Add garlic and cook for another 1/2 minute.
Add the tomatoes, bay leaf, paprika, salt and pepper and bring to a boil.
Cook uncovered over medium heat, stirring often, for 10 minutes or until the sauce is thick.
Discard the bay leaf.
Add the oregano, thyme and hot sauce to taste.
Add the squash, corn and sweet potatoes to the sauce.
Season to taste with salt and pepper.
Spoon into a 2-liter casserole.
Cover and bake for 25 to 30 minutes or until the vegetables are tender.
Alton Brown’s Moo-Less Chocolate Pie
Serves 8
2 cups chocolate chips,
1/3 cup coffee liqueur (or flavoring syrup)
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 prepared chocolate wafer crust
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.
Farmer’s Tomato Pie
30 minutes preparation 32 minutes baking 10 minutes stand time
1 piecrust
1 1/3 shredded Italian blend cheese (5 1/2 oz.)
4 cloves of garlic, minced
2 Tbsp. Fine dry breadcrumbs
2 lbs. Ripe tomatoes cut into wedges
1 cup halved cherry tomatoes
1/2 tsp salt
1/4-1/2 cup loosely packed small basil leaves
Preheat oven to 450 degrees.
Pie crust
Roll out a prepared piecrust to a twelve-inch circle. Place in a 9″ quiche pan or a 9″ pie pan, and trim. If using a pie pan, crimp the edges. Line the unpricked pastry with TWO thicknesses of foil. Bake 8 minutes. Remove foil and bake another 4-5 minutes, until set and dry. Remove from the oven.
Reduce the temperature to 375 degrees.
Filling
Sprinkle 1/3 cup cheese evenly over baked shell. Sprinkle garlic over cheese. Sprinkle 2 tsp. Breadcrumbs over garlic and cheese. Top with 1/3 of the tomato wedges and 1/3 of the cherry tomatoes
Sprinkle 1/2 cup cheese. Sprinkle 2 tsp of the dry breadcrumbs. Top with 3 of the tomato wedges and 1/3 of the cherry tomatoes
Repeat last set of instructions once more and then sprinkle with salt.
Bake 20-25 minutes or until pastry is golden brown and tomatoes are just beginning to brown.
Remove to wire rack. Sprinkle with basil and let stand for 10 minutes.
Farmer’s Tomato Pie
30 minutes preparation 32 minutes baking 10 minutes stand time
1 piecrust
1 1/3 shredded Italian blend cheese (5 1/2 oz.)
4 cloves of garlic, minced
2 Tbsp. Fine dry breadcrumbs
2 lbs. Ripe tomatoes cut into wedges
1 cup halved cherry tomatoes
1/2 tsp salt
1/4-1/2 cup loosely packed small basil leaves
Preheat oven to 450 degrees.
Pie crust
Roll out a prepared piecrust to a twelve-inch circle. Place in a 9″ quiche pan or a 9″ pie pan, and trim. If using a pie pan, crimp the edges. Line the unpricked pastry with TWO thicknesses of foil. Bake 8 minutes. Remove foil and bake another 4-5 minutes, until set and dry. Remove from the oven.
Reduce the temperature to 375 degrees.
Filling
Sprinkle 1/3 cup cheese evenly over baked shell. Sprinkle garlic over cheese. Sprinkle 2 tsp. Breadcrumbs over garlic and cheese. Top with 1/3 of the tomato wedges and 1/3 of the cherry tomatoes
Sprinkle 1/2 cup cheese. Sprinkle 2 tsp of the dry breadcrumbs. Top with 3 of the tomato wedges and 1/3 of the cherry tomatoes
Repeat last set of instructions once more and then sprinkle with salt.
Bake 20-25 minutes or until pastry is golden brown and tomatoes are just beginning to brown.
Remove to wire rack. Sprinkle with basil and let stand for 10 minutes.
Seafood File Gumbo
1 pound shrimp, peeled and deveined
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
1/2 teaspoon ground cayenne pepper
1/2 tablespoon ground white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
16 ounces crabmeat
1 bay leaf, crushed
1 teaspoon salt
3/4 cup corn oil
2 cups diced onion
2 cups diced celery
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 1/2 cups tomato sauce
1 pint shucked oysters
Preheat oven to 375 degrees F (190 degrees C).
Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.
In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.
Note:
File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It’s an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes.
Portobello “Fries”
(Rachael Ray)
Serves 4
4 large portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan
Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper. Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes. Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook “fries” over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. “Fries” will brown in 2 or 3 minutes on each side.
Fly Repellent
2 cups white vinegar
1 cup Avon Skin So Soft (Bath oil)
1 cup water
1 tablespoon eucalyptus oil
Horse Insect Repellent Mix
1 oz. Citronella Oil
2 oz. Skin-So-Soft or Coat-So-Soft
1 Cup Cider Vinegar
1 cup Water
Mix in a 20 oz. spray bottle
(I wonder if this will work for repelling a horse’s ass, as well?).
Chinese Garlic Chicken
· 4 boneless, skinless chicken breast halves (about 1 lb.)
· 1 egg white
· 1 Tablespoon cornstarch
· 1 Tablespoon dry white wine or sherry
· 4 green onions
· 1 teaspoon minced gingerroot
· 3 teaspoons minced fresh garlic (about 6 medium cloves)
· 2 Tablespoons vegetable oil
· 4 monkey tails (optional)
· Hot cooked rice
Sauce
· 1 teaspoon crushed chili paste (or more, to taste)
· 2 teaspoons sugar
· 1 teaspoon cornstarch
· 2 teaspoons rice vinegar
· 1 Tablespoon water
· 2 Tablespoons dry white wine or sherry
· 2 Tablespoons soy sauce
DIRECTIONS:
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.
Butternut Squash and Couscous
Serves: 4-6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 or 3 cloves of garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon fresh nutmeg, grated
2 cups peeled, diced butternut squash
3/4 cup golden raisins
1/2 teaspoon sea salt
1 box of couscous
2 to 3 tablespoons fresh parsley, chopped
3-4 cups water
Directions:
In a large sauce pan, heat the oil over medium heat. Add the onion, garlic, and ginger and cook, stirring, for 4 minutes. Add the raisins and cook, stirring for 2 minutes. Stir in the water, squash, and salt and bring to a simmer over high heat. Reduce the heat to medium-low and cook, stirring occasionally, until the squash is tender (about 25 minutes). Stir in the couscous, parsley, and nutmeg and cover. Remove from heat and let stand for 10 to 12 minutes before serving.
Ina Garten’s Asian Grilled Salmon
Serves 6
1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
Vanilla Bean Cookies
Makes 36 Cookies
6 tablespoons unsalted butter, softened
2 tablespoons vegetable shortening, chilled
1 cup granulated sugar, divided,approximately
2 whole vanilla beans
1 large egg
1 teaspoon real vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy.
With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine.
Beat in egg and vanilla extract until combined well.
Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined.
Set a large sheet of waxed paper on a flat surface.
Set dough onto the waxed paper and form dough into a 10×2″ log.
Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out).
Preheat oven to 375 degrees F.
Pour remaining 1/4 cup sugar onto a shallow platter.
Remove wax paper and roll dough log in sugar (not all sugar will stick).
Cut dough into rounds,1/4″ thick.
Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more).
Arrange cookies 1/2″ apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown.
Remove baked cookies to wire racks to cool.
LEGAL: If you make and use this natural tonic, you do so at
your own risk.
1 white onion, peeled and cut into quarters
1 entire head of garlic, peeled
4 red hot chile peppers, stems removed, chopped
4″ horseradish root, peeled and chopped
4″ ginger root, peeled and chopped
Approximately 1 quart unpasteurized apple cider vinegar
(Braggs is good)
Put all ingredients in a blender, cover with un-pasteurized
apple cider vinegar. Puree. Bottle in a glass container
and store in a cupboard at room temperature. Take two
tablespoons morning and night at the first sign of a cold
or flu.
WARNING: Hot chiles, such as jalapenos, habaneros, and
serranos, contain volatile oils that can burn your skin and
eyes. Avoid direct contact with these peppers. When working
with fresh chiles, wear rubber gloves or disposable plastic
gloves, or cover your hands with small plastic bags. If
your bare hands touch the peppers, wash your hands and
nails well with soap and hot water. If you get some of the
oils in your eyes, flush them with cool water. Oils from
chiles can transfer to knives and cutting surfaces, so wash
tools and surfaces with hot, soapy water after using to
prevent the oils from transferring to other foods.
Jaime’s Additional Comments, Observations, and Directions
Chet, I’ve been making this tonic for over ten years. I
personally make batches in quart mayonnaise jars and store
them in a pantry, doling out portions in baby food jars for
my family and friends. This tonic has never failed to kick
a flu or cold within 24 hours for me.
When I make a batch, I use a whole head of cloves of
garlic. The garlic is in proportion to the onion, not the
peppers, ginger, or horseradish. I put all ingredients in
the blender, add vinegar until it’s about one to two inches
above the ingredients, and slowly start to chop, blend and
puree. I continue adding vinegar until it is about two
inches below the top of the blender. If you add too much
vinegar at first, it splashes out; and if you add too
little, the whole mess freezes up in a solid clog.
When I transfer the batch to a quart jar, I add un-
pasteurized vinegar if it doesn’t reach the top. After
putting the lid on the jar, I then gently shake the mixture
by turning the jar upside down and up again. Un-pasteurized
vinegar is available in health food stores. I don’t think
there is any benefit to measuring the ingredients in cups,
ounces, etc. As a homemaker and gourmet cook, I’ve found
the proportions for these ingredients to be right on.
Variations of the tonic involve the intensity of the red
peppers. I don’t buy the really hot ones, though many
people do. Also, in the winter, it is sometimes hard to
get red peppers because they haven’t ripened in the sun.
The grocery store will still call them red peppers, but
they will be green. In that case, I add about 1/2 teaspoon
of ground cayenne.
If you can’t find horseradish in the store, I would suggest
substituting about 1/4 cup of prepared horseradish, though
fresh is better. Most large supermarkets these days will
carry horseradish root.
The taste of the tonic is intense, to say the least,
especially if you don’t care for garlic. If you have
trouble swallowing it, you may have made it too chunky, not
pureed enough. Try adding a little more vinegar and take
smaller spoonfuls. The vinegar should have masked the
garlic taste, at least until after you swallowed it.
I don’t think it should matter if you take it on an empty
stomach, but if it makes you retch, it would probably be
best taken on at least a near-empty stomach. You can eat
afterwards.
The only time I shake the tonic is when I am spooning out a
batch to give to someone. Sometimes I will add a little
new vinegar at this time. I have stored it for up to a
year without spoilage. It won’t spoil because the vinegar
is already rotten (fermented). It will darken in color.
I have given this tonic to a man who was in the full throes
of the second day of a respiratory flu and running a
temperature of 102°. He took two heaping spoonfuls and his
fever broke 15 minutes later. I have given it to my 6-year-
old granddaughter successfully, although she whined about
the vinegar. My son likes it so well that he puts it on
his salad as dressing.
I haven’t had a cold or flu in ten years, and I am a dental
hygienist and very close to respiratory “bugs.” I simply
take the tonic in the evening, at the first hint of a sore
throat or body ache, and go to bed. Seldom do I have to
take it again the next morning, but do if needed, and
continue to experience flu-free health.
This tonic is extremely powerful because all the
ingredients are fresh. Its power should not be
underestimated. The tonic stimulates maximum blood
circulation, while putting the best detoxifying natural
ingredients into the blood. This formula is not just for
the sniffles, it may even help turn around deadly
infections like some of the new mutated killer viruses that
defy conventional antibiotics.
The dosage is 1/2 to 1 ounce or 1-2 tablespoon, two or more
times daily. Swish in your mouth and swallow. Don’t dilute
with water. Because it’s composed entirely of natural
foods, the tonic – unlike prescription drugs – is non-
toxic. Make up plenty as it does not need refrigeration and
lasts indefinitely without any special storage conditions.
Ingredient properties
Garlic cloves (anti-bacterial, anti-fungal, anti-viral,
anti-parasitical)
White onion, or hottest onions available (similar
properties to garlic)
Ginger root (increases circulation to the extremities)
Horseradish root (increases blood flow to the head)
Cayenne peppers or the hottest peppers available, i.e.
Habanero, African Bird, or Scotch Bonnets, etc. (a great
blood stimulant)
Campfire Beer Bread
Mix the following together in a zip-sealed plastic bag:
3 cups self-rising flour
3 tablespoons sugar
1/4 teaspoon salt
1 teaspoon dill seed (or caraway or fennel seed)
1 tablespoon dried onion
The night before cooking, open one can of beer (the six-pack size, which I think it 14 ounces) and let it go flat overnight.
Preheat large dutch oven (it really ought to be the kind with three legs and a concave cover) over hot coals. Oil bottom and sides of oven. In a bowl, combine flour mixture and beer. Spread resultant dough in oven. Cover oven. Put some of the hot coals (rule of thumb: have as many below the oven as on top of it) on top of the oven. Timing varies with the heat of the fire, so start checking at 20 minutes.
You can increase the amount of sugar, substitute cinnamon for the seeds (add to taste) and add some dried fruit (half a cup or so) to make a breakfast bread. You can omit the sugar, add grated parmesan cheese, substitute Italian style herbs for the seeds, and make something to serve alongside spaghetti. It all now depends on who has volunteered for clean-up.
Harvest Stew
Serves 6
Ingredients:
1 Butternut or Acorn Squash, peeled and cut into 1-inch cubes
2 cups Eggplant, unpeeled, cut into 1-inch cubes
2 cups Zucchini, unpeeled, sliced
1 can (15 oz. size) Garbanzo Beans, rinsed and drained
1 package (10 oz. size) frozen Okra
1 cup Onion, chopped
1 medium Tomato, chopped
1 medium Carrot, thinly sliced
1/2 cup Vegetable Broth
1 can (8 oz. size) Tomato Sauce
1/2 teaspoon ground Cumin
1/2 teaspoon ground Turmeric
1/2 teaspoon ground Red Pepper
1/2 teaspoon ground Cinnamon
1/4 teaspoon Paprika
1 clove Garlic, minced
1/3 cup Raisins
6 cups cooked White Rice
Directions:
Layer the squash, eggplant, and zucchini in the slow cooker. Add the garbanzo beans and okra, then layer in the onion, tomato, and carrot.
Bring the vegetable broth to a boil in a small saucepan or in the microwave and pour the hot liquid over the layers of vegetables in the crock pot; cover. In a small bowl, blend together the tomato sauce with the cumin, turmeric, red pepper, cinnamon, paprika, garlic, and raisins. Pour the sauce over the top of the vegetables in the slow cooker. Set the slow cooker on low and cook the stew for 8 to 10 hours.
About an hour into the cooking, stir the contents of the slow cooker, making sure to bring the bottom ingredients to the top and disperse the sauce with the broth. Then, for the remainder of the cooking time, stir only occasionally.
To serve, pour the stew over a bed of steaming hot white rice and enjoy.
Cover a bunch of beets (skins on and tiny bit of stem attached) with olive oil, salt and pepper
Roast the beets in a 350 degree oven until the middle of the beets can be pierced easily with a knife
Remove from oven to cool
Dressing:
1 tablespoon of white wine vinegar or champagne vinegar
1/2 shallot
1/2 teaspoon dijon mustard
salt and pepper to taste
Whisk in 3 tablespoons of walnut oil
Salad:
Assortment of baby greens of your choice
After beets are cooled sufficiently, hold stem and peel off skin – skin should come off easily
Slice beets as thin as you can and arrange in a circular fan pattern on serving platter
Combine dressing ingredients and toss greens in dressing
Place greens in the middle of the beet fan
Sprinkle chopped walnuts and goat cheese over the beets
Drizzle walnut oil over the beets
Peasant Pie
Serves 8
TOPPING:
4 cups Potatoes, mashed
SAUCE:
2 cups Mushroom Gravy — or tomato sauce
FILLING:
1 Onion — coarsely chopped
3 large Carrots — sliced thinly
1 medium Green Bell Pepper — diced
1/2 pound Broccoli — chopped coarsely
1/4 pound Green Beans — cut in 1″ pieces
1 bunch Spinach — torn in pieces
Steam vegetables (except spinach) about 15 minutes, until crisp-tender. Remove from heat. Stir in spinach and 2 cups gravy. Spoon this filling into a greased 9″x12″ baking dish. Spread mashed potatoes over the top. Sprinkle with a small amount of paprika. Bake 30 minutes at 350 degrees F.
Chai Spice Squash Cake
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
1/4 cup chai tea mix
2 beaten eggs
1 cup mashed pumpkin or squash
3 cup sifted cake flour
4 teaspoon baking powder
1/4 teaspoon soda
1/2 cup milk
Cream shortening with sugars and tea mix. Mix in eggs, one at a time, then add squash and blend well until smoothe. Sift together cake flour, baking powder, and baking soda, and add
Add alternately to the creamed mixture with 1/2 cup milk.. Pour into greased cake pan(s) (I used a 10 inch round) and bake at 350 for 30 to 40 minutes or until tester comes out clean..
Penuche Icing
1/4 cup butter, softened
1/2 cup brown sugar
2 tablespoons milk
1 cup confectioners’ sugar
Melt butter in a saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to a boil, stirring constantly. Remove from heat. Cool to lukewarm. Add sugar gradually, beating until of spreading consistency.
Ten Mothers Garlic and Spinach Soup
Serves 2 to 4.
INGREDIENTS
2 heads garlic
2 teaspoons extra virgin olive oil
5 cups good-quality vegetable broth
4 cups chopped fresh spinach leaves, tough stems discarded.
Preheat oven to 425.
Remove the outer papery covering of the garlic. Slice off the top of each head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle 1 teaspoon oil over each head. Fold the foil over the garlic to completely enclose it, or cover the baking dish with foil.
Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
When cool enough to handle, squeeze the garlic pulp into a medium-sized saucepan. Add the broth and stir well to combine. Simmer for 15 minutes to allow the flavors to blend.
Just before serving, stir in the spinach and simmer until wilted, about 4 minutes. Stir vigorously (the garlic has tendency to settle out.)
Serve hot.
1. Death by Chocolate
Ingredients
24 oz. semi-sweet chocolate
2 quarters unsalted butter
2/3 cups heavy cream
6 whole extra large eggs
Steps
Melt 2 sticks of butter and 16 oz. of chocolate in a double boiler.
Warm 6 eggs in hot water.
Coat a 9? spring form pan with butter. Make it watertight with foil.
Beat the eggs whole until they are fluffy (like a meringue)
Slowly fold the melted butter and chocolate in to the eggs.
Place the mixture in the springform pan. Place the pan in a larger pan partly filled with warm water.
Bake at 425 degrees Fahrenheit for 5 minutes. Cover with foil and bake at 425 degrees Fahrenheit for another 10 minutes.
Pour on topping. Refrigerate. Serve.
Chocolate Topping for Death By Chocolate
Scald 2/3 cups of heavy cream in a saucepan. Remove from heat.
Add 6oz. of finely chopped semi-sweet chocolate immediately.
Cover and let stand for five minutes.
Stir until smooth.
Test the topping by stirring. It is ready when a drop “mounds” before disappearing into the rest. If it is too think – thin with warm liquor. If it is too thin, add more chocolate, re-heat and test it again.
1. Rich Overnight Brownies
Serves 12
6 large eggs, room temperature
18 ounces semisweet chocolate, chopped
1 cup unsalted butter
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 cup heavy cream
4 ounces dark chocolate, chopped
Preheat oven to 425 degrees F.
Prepare a 9-inch square baking pan by lining it with foil and spraying the foil with nonstick cooking spray or brushing it with vegetable oil.
Melt the semisweet chocolate and the butter in a double boiler (a pan set over a hot water bath); stir until smooth.
Add vanilla and cinnamon; stir thoroughly to combine.
Remove mixture from the heat and cool to room temperature.
In the bowl of your stand mixer, beat the eggs on high speed until very frothy and about triple in volume (approximately 5 minutes).
Fold half of the beaten eggs into the chocolate mixture and combine.
Then fold in the remaining egg.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Place the pan of brownie batter into a larger pan, like a roasting pan and fill that pan with hot water half way up the side of the smaller pan containing the batter.
Place the pan on the middle rack of the preheated oven and bake for 15 minutes.
Turn off the oven but keep the brownies in the closed oven for another 10 minutes.
After 10 minutes, remove the brownies pan from the larger water bath pan and place it on a wire rack to cool while making the glaze.
To make the glaze, heat the cream and the dark chocolate in a double boiler over simmering water.
Stir until the chocolate is melted and the mixture is smooth.
Pour the hot glaze over the brownies and smooth it out with a spatula.
Set the pan aside to cool completely.
When cool, cover the pan with plastic wrap and refrigerate overnight.
Cut chilled brownie into 12 squares.
Brownies taste best when allowed to come to room temperature for 30 minutes before serving.
1. Recipe: India Pale Ale
3 1/3 pounds John Bull hopped malt extract
3 pounds Cooper’s Bitter malt extract
2 pounds Brewmaster light dry malt extract
1 ounce Willamette hops (60 minutes)
1/2 ounce Kent Goldings hops (finish)
1 ounce Kent Goldings hops (dry)
4 ounces maltodextrin
1/2 tsp Irish moss
Wyeast No. 1056 Chico Ale liquid yeast
3/4 cup com sugar to prime
Boil 60 minutes. Ferment 4 weeks at 65 degrees. Ideal aging 2-3 months.
1. Recipe: “Coal Porter” from Dennis Kinvig
First place, 1992
3 1/3 pounds Brewmaker Mild hopped malt extract
3 1/3 pounds Munton and Fison amber malt extract
1 2/3 pounds caramel malt
5 ozs chocolate malt
1/2 oz Northern Brewer hops (35 minutes)
1/4 oz Northern Brewer hops (2 minutes)
1/4 oz Cascade hops (dry)
1/2 oz Hallertauer hops (dry)
6 ozs barley syrup
1/2 tsp non-iodized salt
3 3/4 ozs dextrose to prime
Hint: Steep grains until boiling, then remove
Boiling time 35 minutes.
Fermentation: 12 days at 65 degrees
Age 4-6 months
1. 1 lb. ground beef
1 lb. sweet or hot italian sausage, removed from casing
1-2 onions, chopped
1 large bell pepper, chopped
4-5 garlic cloves, minced
2 Tbs. chili powder
2 tsp. cumin
2 Tbs. paprika
a few shakes red pepper flakes
2 28-oz. cans diced tomatoes in puree
1/2 bottle barbecue sauce
3 cans beans — small red beans, black beans, great northern beans — whatever you like, drained and rinsed.
Brown meat well. Drain in paper towel in colander. Remove paper towel and rinse meat. Yes, really. This removes almost all the ambient fat. Put meat in slow cooker crock.
Cook onions, garlic and bell pepper till onion is soft. Add to crockpot. Cook on high 4-5 hours or low 8-10 hours. Add beans during last 1/2 hour of cooking to heat through.
Technically, this is “travesty chili”. I’ve been told that real chili never seens a tomato. But the sausage adds a different flavor, and the combination of red hot pepper flakes and barbecue sauce adds a sweet/hot taste that’s out of this world.
Try it and let me know how you like it.
Add all remaining ingredients except beans, and stir.
1. Wild Rice Cake
Ingredients:
2/3 cup cooked Wild Rice
2 cups Whole Wheat Flour
1 cup White Flour, Unbleached
2 tsp Baking Soda
1/4 tsp ground Cardamom
1 cup Butter
1 cup Brown Sugar, packed
1 tsp Vanilla
5 large Eggs
1 cup Buttermilk
1 to 1-1/2 Tb Whole Milk
Icing:
1 cup sifted Powdered Sugar
1/4 tsp Vanilla
Preheat oven to 350°. Grease and lightly flour a 10? fluted tube pan, set aside.
In a bowl stir together the whole wheat flour, unbleached white flour baking soda, sea salt and the ground nutmeg or the cardamom.
In a separate bowl beat butter on medium speed of electric mixer for 30 seconds. Add brown sugar and vanilla, beat till fluffy. Add eggs, one at a time, beating 1 minute after each; batter will look curdled.
Add dry ingredients and buttermilk alternately to beaten mixture, beating after each addition. Stir in cooked wild rice.
Turn out into prepared pan. Bake 50-55 minutes or till done. Cool for 15 minutes on wire rack. Remove from pan; cool. Frost with powdered sugar icing.
Powdered Sugar Icing: stir together 1 cup sifted powdered sugar and 1/4 tsp Bob’s Red Mill vanilla extract. Add enough milk to make of drizzling consistency (about 1-1/2 tablespoons).
Yield: 12 servings
Today’s cooking subject, not precicely a recipe, is for roasted veggie stew. This is good for non-leafy veggies. You take whatever you have (I love carrots, parsnips, rutabagas, other root veggies and broccoli, cauliflower, brussel sprouts, etc. work well, too. But the non-root veggies have to be done in a separate pan as they take less time too roast.) Clean ‘em, cut ‘em into equal sized pieces, put ‘em in a roasting pan, drizzle ‘em with olive oil and sprinkle with kosher salt if you want to. Heat oven to 375-400 (my oven has a 20 degree bounce so I have to go with ballpark temperatures…) Roast the veggies, stirring frequently (like every 10 minutes or so to keep them from burning) until they are soft and caramelized. Root veggies take 45 minutes to an hour. Asparagus takes about 15 minutes. To roast onion, peel the first papery layer off the onion, drizzle with olive oil, wrap in aluminum foil, and roast for about 35 minutes per onion. For garlic, you slice a little of the top off a head, leave the papery cover on, and follow onion directions. Tomatoes are a whole different world but they’re great roasted. Halve the tomatoes, de-seed as well as you can, lay in a single layer on a cookie sheet, drizzle with olive oil and sprinkle with herbs you like, then roast for about a half hour. When all your veggies are roasted, combine them in an ovenproof casserole, Top with breadcrumbs or cracker crumbs (matzoh meal if you’re so inclined) and dot with butter, sprinkle with grated cheese (Parmesan is my favorite but that’s just me) and heat in oven until cheese is bubbly and topping is starting to turn golden
There you go, that’s all I have. There are some recipes in there from Fishguy and NCBlue and others but they are mostly the ones you posted Gypsy.:jesus:
Classic Fried Green Tomatos
* 4 to 6 green tomatoes
* salt and pepper
* cornmeal
* bacon grease or vegetable oil
PREPARATION:
Slice the tomatoes into 1/4 – 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish – delicious with breakfast!
Did I really post beer recipes? I do homebrew but I don’t remember posting any recipes. :40:
Here’s today’s recipe
Dr. Andrew Weil’s Carrot Cake
9 Servings
Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot green tea, this cake will make you forget about cream cheese frosting. Enjoy!
Ingredients:
2 cups firmly packed finely grated carrots (3 large)
Juice of 1 large orange
2 tsp vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground allspice
3/4 cup walnuts, chopped
Instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.
Nutritional Information:
Per serving:
334 calories
9 g total fat (1 g sat)
0 mg cholesterol
62 g carbohydrate
5 g protein
Here’s today’s.
Mexican Chocolate Cake
INGREDIENTS:
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 cup butter, melted
1/2 cup vegetable oil
1 cup water
1/2 cup sour milk
2 eggs
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan.
2. In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Here we go with today’s recipe.
(Note that by Georgian this refers to the Republic of Georgia of the Former Soviet Republics, not the Peachtree State….)
Georgian Warm Walnut Dip for grilled vegetables
1/2 cup walnut halves
1 cup plain yogurt
1 egg white
3 tablespoons grated parmesan cheese
1/2 garlic clove, crushed*
pinch paprika
2-3 drops chili sauce.
salt and pepper to taste
Grind walnuts coarsely. Add to remaining ingredients and mix well. Heat over low for 1 to 3 minutes. Be careful not to boil. Serve warm with an assortment of
grilled vegetables for dipping.
* As if anyone can stop at 1/2 a clove of garlic … especially a Georgian. This has to have been a misprint.
Sean, Randi just gave a shout out to Buffalo!
Chiles Rellenos
2 eggs, separated
2/3 C milk
2/3 C flour
1/2 teaspoon salt
1 tablespoon oil
about 6 oz. Monterey Jack cheese
8-12 canned or fresh roasted poblano chiles
oil for frying
salsa (to garnish)
Makes enough batter for 12 Chiles
In a food processor, blend until smooth the egg yolks, milk, flour, salt and 1 tablespoon oil. Beat egg whites until stiff but not dry. Fold into the processor mixture.
While the batter ripens, insert 1 or 2 slivers of cheese into each pepper. If the chile breaks, just fold it around the cheese. Pat chiles dry, then dredge in some flour and drop softly into the batter, coating both sides. Remove with a slotted spoon and gently drop into a 1/2 inch or more of oil, heated to 375 degrees. Let batter puff and brown, about 1 minute. Serve immediately with salsa.
Does not reheat well.
Dick Cavett In Studio this day (8/21/05)
Lentil Squash Stew
Ingredients:
1 1/2 cups dried lentils
3 cups water
1 1/4 pounds butternut squash, peeled, chunked
2 cups marinara or spaghetti sauce
8 ounces green beans, ends trimmed and cut in half
1 medium bell pepper, cut into 1 inch pieces
1 large potato, cu into 1 inch chunks
3/4 cup chopped onion
1 tsp minced garlic
Mix lentils and 3 cups water in a crockpot. I a large bowl, mix together the remaining ingredients. Place mixed ingredients on top of the lentils in he crockpot. Cook on low for 8 to 10 hours until vegetables and lentils are tender.
Dick Cavett In Studio this day (8/21/05)
Brown Sugar Squash Pie
Master recipe for roasted squash puree
2 to 2 1/2 pound Hubbard or butternut sqash, to yield 2 cups puree (extra can be rozen)
3 tablespoons salted butter, softened
2 tablespoons firmly packed dark brown sugar
3 tablespoons orange juice
Put seeeded unpeeld Hubbard cut into chunks (or unpeeled butternuts halved lenghwise) on a rimmed baking sheet, lined with foil. Rub the flesh wiht butter, orange juice and maple syrup or brown sugar, heated together till butter melts. Flip over and roast at **degrees for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender. Lift squash with tongs and poke with a knife to check. When cool, the pulp is easily scraped from the Hubbard skin (or scooped out fo the butternut halves).
For the custard
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
For the pie:
1 unbaked 9-inch pastry crust (any favorite recipe using unsalted butter).
Regrigerate dough 1 hour beore rolling. Transfer to a 9-inch pie plate and crimp and shape the edges. Cover and chiull for at least an “” before filling.
To roast the squash, see accompanying master recipe. Put 2 cups of the cooled squash in a food processor and whirl until smooth. Turn oven to 375 degrees. Set rack on lowest position. Combine the puree with the brown sugar, eggs, cream, spices and salt and smooth. Pour into the pie shell and bake until the custard is puffed up but still has a small we spot in the middle, 50 to 60 minutes.
Serves 8.
July 29th, 2005
Baked Orange Roughy
Serves 2
1 pound orange roughy fillets
1/4 cup lemon juice
1/2 teaspoon tarragon leaves
2 teaspoons dried mustard
Place fillets in casserole dish. Pour juice over fillets. Sprinkle tarragon leaves and dried mustard over fish. Bake a 400 for 25 minutes.
Dick Cavett In Studio this day (8/21/05)
PJ, you found it! You are very talented, my friend.
gypsy can add that to the book!
Monday – Dean – 2/7/2005
Lemon Chive Couscous
Serves 6
Garlic: 2 cloves chopped
Olive Oil: 2 tbs.
Water: 1/4 cup
Couscous: 1 cup
Salt: 1 tsp
Pepper: 1/4 tsp
Chives: 1 TBS chopped
Basil: 1/2 tsp
Lemon: 1 zested and juiced
Cook garlic in olove oil 1 min. And 1 1/4 cup water, bring to a boil. Stir in couscous, salt and peper, remove from heat, cover, let sit 5 min. Add chives, basil, and 1 tbs. each lemon zest and lemon juice, stirring until blended. Fluff with fork before serving.
Tomtato Cheese Tart
Serves 4 to 6
1 uncooked pie crust (homemade or purchased)
1/4 cup sun-dried tomato pesto (homemade or purchased)
3 medium sized tomatoes, sliced 1/3″ thick and drained on paper towels.
1 TBS lemon juice
4 ounces sliced mozzarella cheese
1 bunch fresh basil, picked from stem, washed and dried between paper towels
1/4 cup coarsely grated Parmesan cheese
Preheat ov to 400.
Place dough in pie plate and push edges down sothe sides are about 1/2″ igh. Re-crimp the edge if necessary. Cover the bottom with a circle of parchment, prick the bottom all over through the parchment, and weight down with raw rice, dried beans, pei weights, etc.
Bake the crust for 10 minutes (partial bake) and remov from the oven. Turn the heat down to 350.
Remove weights and parchment and gently spread the pesto onto the bottom of the pie crust.
Alternate tomato slices, chesse slices, and basil leaves in single layers. Sprikle witt lemon juice and Parmesan cheese over the top. Bake 20 minutes more, until crust edge is brwn and tomatoes are set.
Remove from oven and cool on wire rack to room temperatue.
Friday Bullies 2/12/2005
Mushrooms With Red Peppers, Cumin and Thyme
INGREDIENTS
1/4 cup olive oil
1 medium onion, chopped
1 red bell pepper, diced
1 lb. fresh mushrooms, quartered
1 tsp ground cumin
1 tsp dried thyme, crumbled
1/2 tsp paprika
1/4 tsp cayenne pepper, or to taste
Salt and freshly ground pepper
2 Tbs chopped fresh Italian parsley
DIRECTIONS
Heat the oil in a large, heavy skillet. Add onion and red epper, and saute about 7 minutes over medium heat. Add mushrooms, cumin thyme, paprika, cayenne, salt, pepper and saute over medium heat, stirring often, about10 minutes or until all vegetables are tender. (Mushrooms can be kept, coverd, 2 days in refrigerator. Reheat in skillet.) Add parsely and remove from heat. Taste and adjust seasoning. Serve hot.
Serves 4-5 side dish servings.
2/7/2005 Friday – Media Mattis… (matters?)
Skirlie
Serves 4 – 6
2 onions, roughly chopped
6 TBS butter or oil
3/4 cup oatmeal
Finely grated zest of 1 lemon
1 tsp dried thyme
Salt and pepper to taste
Melt fat in frying pan, add onion, and cook over medium heat until well browned. Stir in enough oatmeal to make a fairly thinck mixture, add the lemon zest, thyme, and salt and pepper, then continue to cook and stir or about 7 minutes, until cooked through. Serve hot.
Kumquat Ice Drops
1/4 cup raw sugar
2 teaspoons kosher salt
1/4 teaspoon cinnamon
1 egg white
1 teaspoon honey
10 kumquats, halved, seeds removed.
1. In a small bowl, combine the sugar, salt and cinnamon. In another small bowl, lightly beat the egg white and honey.
2. Line a plate with wax paper. Dip the kumquat halves halfway into the egg-white mixture, then immediately dip into the sugar mixture. Lay on the plate and freeze until solid. Serves 4.
Here’s today’s recipe. I’ll put it on Marc’s AAR blog tonight, too.
Vegetarian Tamale Pie
2 cup water
1 cup fine yellow corn meal
dash salt
2 teaspoon chili powder
1 can black beans, rinsed and drained (or about 1 1/2 cup cooked dried black beans)
12 oz chunky salsa
1 diced jalapeno (or to taste)
1/2 teaspoon oregano
1/2 teaspoon cumin seeds, toasted and cracked (or just under 1/2 teaspoon ground cumin)
1/2 teaspoon coriander seeds, toasted and cracked (or under 1/2 teaspoon ground coriander)
2 small or 1 large carrot, chopped
Directions:
Sautee carrots in vinegar or whatever you usually use, along with the spices. add the jalapeno and the beans, stirring and cooking about 3 min, then add salsa and reduce heat to a simmer. while the bean mixture is simmering, bring 2c water to boil with dash of salt. a little at a time, sprinkle the corn meal into the boiling water, stirring constantly to avoid lumps. continue sprinkling and stirring until you have a thick porridge resembling grits or cream of wheat (ymmv with the amount of corn meal this takes — don’t force all the corn meal into the batter if it looks done with less). remove batter from heat and stir in chili powder. the bean mixture should be just about cooked now — if carrots are tender, remove bean mixture from heat.
spread 1/2 the corn meal mixture into the bottom of a large loaf pan or small baking dish. spread all of the bean mixture (or as much as reasonably fits in your pan) onto the corn batter. Top with remaining half of the batter, kind of like a top and bottom crust. Bake at 400 degrees for 30 min or until the top corn meal batter is pretty firmly set.
Garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce, etc.
Crispy Saffron Noodle Gratin
Serves 6
1 large pinch saffron threads
2 teaspoons hot water
2 tablespoons unsalted butter
1 garlic clove, sliced in half
1/3 cup freshly grated Parmigiano-Reggiano cheese
8 ounces dried egg noodles or linguine
salt and freshly ground black pepper, to taste
12 coriander seeds, crushed (optional)
Preheat oven to 475.
Place the saffron in a small bowl and crush to a powder with a teaspoon. Pour the hot water over it and set aside to steep for 10 minutes.
In a small saucepan, melt the butter over very low heat. Add the saffron and its liquid; when butter starts to bubble, remove from heat. Let sit for 10 minutes.
Rub an ovenproof 10 inch nonstick skillet or a 1 1/2 quart gratin dish (or, if you’re me, a tart dish) with the garlic. Discarg the garlic. Let dish dry for 2 minutes. Using a slightly dampened brush, brush the pan with a little of the saffron butter. If you are using a nonstick skillet, sprinkle 2 tablespoons of the cheese evenly over the bottom.
Bring a large pot of water to a boil over high heat. Salt well, stir in the pasta, and cook until al dente. Drain and cool under cold running water. Drain well.
Return the pasta to the pot and toss it with the saffron butter; season with salt and pepper and crushed coriander if using. Transfer the pasta to the prepared pan and arrange it in an even layer (do not disturb the cheese if using it on the bottom of the pan.) Press the noddles down lightly and sprinkle remaining cheese over the top.
Bake until the top is brown and crusty, 30 to 35 minutes. Let sit for a few minutes. If you used a nonstick skillet, place a plate over the pan and invet the cake onto it. Then invert the cake onto a platter. Cut the cake into wedges and serve at once.
Qarnabeed Bil Kuzbara
Arabic Cauliflower with Cilantro
Serves 4
1 head cauliflower, cut into flowerets
1/4 cup olive oil
6 scallions, thinly sliced
3 garlic cloves, minced
1 serrano chili, seeded and minced
1/2 cup fresh cilantro leaves
1 teaspoon middle eastern red peppers (or a combination of paprika and cayenne to your taste)
salt
black pepper
lemon slices, for garnish
In a large pot steam the cauliflower in salted water for about 6-7 minutes. Drain well.
In saute pan, heat the olive oil on medium-high and add the steamed cauliflower, garlic, and chili. Stir fry for about 2-3 minutes being careful not to burn. Add the scallions, the cilantro leaves and the Middle Eastern red pepper. Stir in well. Season with salt and pepper to taste.
Edamame and Corn Salad
1 cup cooked and shelled edamame
1 cup frozen sweet corn, thawed
2 medium tomatoes, diced
4 green onions, sliced
1-2 cloves of garlic, minced
1 tablespoons coarsely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
salt and pepper to taste
Mix all ingredients in medium bowl. Cover and refrigerate for at least one hour for flavors to blend.
Gotta get back in the habit of posting these here.
GREEN BEAN AND POTATO SALAD
Serves 12
2 pounds Yukon Gold or other waxy potatoes, scrubbed , quartered if necessary
1 pound green beans, trimmed
1/4 cup chopped summer savory leaves or thyme and mint or other herbs as preferred
Mustard vinaigrette (recipe follows)
In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Serve salad warm or at room temperature.
MUSTARD VINAIGRETTE
1 1/2 tablespoons Dijon-style mustard
3 tablespoons finely chopped shallots or green onions
Salt and pepper to taste
1/4 cup white wine vinegar
3/4 cup extra-virgin olive oil
In a bowl whisk together all the ingredients except the oil. Slowly add the oil in a stream.
Blackberry Buttermilk Sherbet
Serves 6
1 cup blackberries
1/2 cup sugar
1 cup buttermilk
1/4 teaspoon vanilla extract
Combine all ingredients and mix thoroughly. Pour into ice cream maker and process until done.