Saturday, March 17, 2007
Crispy Fried Chinese Leeks
Servings: 6 Ingredients Peanut Oil for frying 3 cups Chinese LeeksChinese Leeks matchstick-size strips Preparation Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F. Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain. |
Homemade Vegetable Pizza
| Servings: 2 - 4 Ingredients Dough 1 package Yeast 1/2 teaspoon Sugar 3/4 Warm Water 2 cups All-Purpose Flour Salt 2 tablespoons Olive Oil Topping 1 jar Chicago Style Vegetable and Pasta SauceChicago Style Vegetable and Pasta Sauce (12 ounces) Mushrooms Onion Organic TomatoesOrganic Tomatoes 1 package Soy ShredsSoy Shreds Mozzarella Flavor Preparation Dough: Mix the yeast sugar and water in a bowl. Let stand 5-10 minutes until bubbles begin to form. Sift the flour and a dash of salt into a large mixing bowl. Add the oil and the yeast mixture to the dry ingredients. Using your hands, mix well. Once the dough is formed, continue kneading it until the flour is incorporated and texture is smooth. Let the dough rest in a greased mixing bowl for about 30 minutes. Then, roll out and create your pizza dough. Or, you can use the store bought crust. Topping: Spread sauce on crust. Slice vegetables and spread evenly around crust. Then sprinkle with soy shreds. Bake in 350 degree oven until crust turns golden brown and cheese is bubbly, about 20-30 minutes. |
Slow Roasted Pork
Servings: 8 -10 Ingredients 5 pounds Boneless Pork Shoulder Butt 10 cloves Peeled GarlicPeeled Garlic 1/2 cup Cumin Seed 2 tablespoons Morton's Kosher Salt 1/2 teaspoon Freshly Ground Black Pepper 4 Japones Chiles with seeds 1/2 Guajillo Chiles toasted and cut into 1/8 inch strips 1/2 cup Hot Water 1 California Blood OrangesCalifornia Blood Oranges juice freshly squeezed 1/2 cup Orange Juice Preparation Heat the oven to 450 degrees. In a mortar and pestle, grind together the garlic and cumin seeds till moist (if your mortar is small, do this step in two batches). Add the black pepper, salt and chilies to the garlic mixture and stir to combine. Remove the netting from the pork butt and make 1-inch deep diagonal cuts along both the top and bottom of the meat (cuts should be spaced about one inch apart; should have roughly 7-8 slits on each side). Rub the spice mixture into the slits in the meat and loosely pack remaining spice mixture on top of meat. Place meat on a plate and set aside. Put corn oil in a heavy cast-iron enameled pot (a Crusolet works great) and heat on medium-low heat till hot. Add seasoned meat and sear on both sides till brown. (This takes about 10 minutes¡KBe careful to not to let the garlic burn). Remove meat from pot and place on a plate. Add water and stir the browned bits with a wooden spoon to deglaze the pot. Insert a rack into the bottom of the pot and place the meat on the rack (fatty side up). Cook the pork (uncovered) into the oven for 30 minutes. Pour the orange juices over the meat and brush with an additional tablespoon of oil. Reduce the temperature to 250° and cover the pot with the lid. Cook for approximately 7 hours, basting the meat with the pan juices about every two hours. Remove the meat from the pot and place on a cutting board. Cut the meat into 2-inch thick slices, then shred the meat with two forks. Pour the pan juices over the meat and serve. From the Author Heidi Allison: I can't think of a better guilty pleasure than slow-roasted pork. But this is not a weekday, a get-dinner-on- the- table -in -30 minutes after type of meal. This dish needs to be cooked at a very low temperature for a very long time until it gets to the melts-in-your mouth phase. I like to reserve this meal for weekends the house will be filled with enticing aromas from sunrise till dusk. |
Tofu and Grilled Vegetable Enchiladas with Organic Lettuce
Servings: 4 Ingredients 1 package Organic TofuOrganic Tofu (Extra Firm) 2 Organic ZucchiniOrganic Zucchini sliced lengthwise in half 1/2 Red onion (Organic) sliced horizontally 1/4 cup Fire Roasted ChilesFire Roasted Chiles (jarred) drained and diced 1/4 cup Organic CilantroOrganic Cilantro chopped 1 teaspoon My GrindersMy Grinders (Italian Flavor) 1/2 teaspoon Salt 1 can Enchilada Sauce (28 ounces) 8 Tortillas (Organic Corn) 6 inch 1 tub black beans - (11 ounces) 3/4 cup Mexican Cheese (Light 4 - Cheese blend) Organic Iceberg LettuceOrganic Iceberg Lettuce shredded for garnish Sour Cream (Low Fat) Preparation Heat oven to 400 degrees. Drain any liquid from the tofu carton. Slice tofu in half and allow to drain on several layers of paper towels for 30 minutes. Cut tofu into 1/4 inch cubes and place on new layers of paper towels. Meanwhile, grill zucchini and onion and then dice each into 1/4 inch pieces. Cook black beans according to instructions and allow drain thoroughly. Allow the vegetables and beans to cool. Combine the tofu, grilled vegetables, chiles, salt, My Grinders Italian Flavor, black beans, and 1/4 cup of the cheese in a bowl. Heat the enchilada sauce in a skillet until warm. Dip the tortillas, one at a time, into the sauce to lightly coat both sides. Spoon about 6 tablespoons of the mixture down the center of each tortilla. Roll up the tortillas and place seam side down in a 9-inch square baking dish. Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the remaining cheese. Bake the enchiladas until the sauce is hot and bubbly, 20 to 25 minutes. Remove from oven. Top with the cilantro. Serve each enchilada on top of some lettuce with a dollop of sour cream. Accompany with Melissa's Fresh Salsa. |
Veggie Chicken Tacos
Servings: 2 - 4 Ingredients 1 package Veggi Chicken Strips warm 1 package Soy ShredsSoy Shreds any flavor Organic Iceberg LettuceOrganic Iceberg Lettuce shredded Organic TomatoesOrganic Tomatoes diced Tortillas use Corn Tortillas Fire Roasted SalsaFire Roasted Salsa Organic AvocadoOrganic Avocado Preparation Place a warm tortilla on dish and begin layering with above ingredients until satisfied! Fold tortilla in half, tilt your head and eat! |
Vegetarian Wontons
Servings: 4 Ingredients Filling 4 Dried Shiitake MushroomsDried Shiitake Mushrooms 1 ounce Dried Rice Noodle 1/2 pound Napa CabbageNapa Cabbage 1/2 pound Bok ChoyBok Choy (use Baby Bok Choy) 2 ounces Dried Bean Curd 3 tablespoons Sesame Oil 2 tablespoons Soy Sauce 1 pinch Ginger RootGinger Root grated 1 ounce Monosodium Glutamate (optional) 1 package Won Ton WrappersWon Ton Wrappers Dipping Sauce 3 tablespoons Soy Sauce 1 teaspoon Chinese Black Vinegar 1 teaspoon Sesame Oil 1 pinch White Pepper Chinese Hot Pepper Sauce to your taste (optional) Preparation To make the vegetable filling: In small bowl, combine mushrooms with boiling water to cover. Let sit 30 minutes to soften. Drain; remove tough stems and finely dice caps. Set aside. In small bowl, combine noodles with boiling water to cover. Let sit 10 minutes to soften. Drain; finely dice. Set aside. Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice. Using the same pot of boiling water, repeat the process with the bok choy. Place all chopped vegetables in large bowl. Finely dice the dried bean curd; add to vegetable mixture. Add the sesame oil, soy sauce, ginger, and monosodium glutamate (optional) to the vegetable mixture. Stir in chopped mushrooms and noodles until completely incorporated. To wrap the dumplings: Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper. Using your fingertip wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape. While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough. To be sure the dumpling is completely sealed. If there is too much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking. Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking. You can freeze dumplings this way for up to one month. To cook: To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon. Serve hot. For dipping sauce: In small serving bowl, combine all ingredients. Serve with dumplings. |
Veggie Toss Pasta
Servings: 2 Ingredients 1 package Tomato Veggie Toss and Julienne Tomato StripsTomato Veggie Toss and Julienne Tomato Strips (3 ounces) 2 tablespoons Olive Oil 8 ounces Pasta (use your favorite shape) Parmesan Cheese to taste Preparation Place Tomato Veggie Toss in 1/2 cup boiling water to cover. Set aside. Prepare pasta according to package instructions. Drain pasta. Drain veggie toss. Toss together in large bowl with 2-3 tablespoons olive oil. Sprinkle with parmesan cheese. Serve hot. Pasta Tip: Add a drop of olive oil to pasta water before adding pasta... So pasta won't stick. |
Swiss Chard Lasagna
Servings: 8 Ingredients 1 pound Lasagna Noodles 10 ounces ChardChard chopped and cooked 1 1/2 cups Ricotta Cheese 4 Organic GarlicOrganic Garlic chopped 2 Eggs 1/4 teaspoon Nutmeg Salt and Fresh Ground Black Pepper to taste 3 cups Chicago Style Vegetable and Pasta SauceChicago Style Vegetable and Pasta Sauce 2 cups Parmesan Cheese grated Preparation Cook noodles according to package directions. In a large bowl, mix chard, ricotta cheese, garlic, eggs, nutmeg, salt and pepper. Place 1/4 of the noodles in a 9 x 13 pan. Cover noodles with chard mixture, spaghetti sauce, and cheese. Repeat 2 more times then top with one more layer of noodles, and cheese. Bake at 350 degrees for 1 hour covered with foil. Uncover and bake 30 more minutes. Enjoy! |
Vegetarian Taco Meat
Servings: 1 1/2 cups -----------------Ingredients 1 1/2 cups Water 1 Dried Chipotle ChilesDried Chipotle Chiles 1 Dried Cascabel ChilesDried Cascabel Chiles 1 large Organic Roma TomatoesOrganic Roma Tomatoes 1/2 small White Onion sliced and separated into rings 1 clove Peeled GarlicPeeled Garlic 3 tablespoons Olive Oil 1/4 teaspoon Cumin plus a pinch 1/4 teaspoon Coriander plus a pinch 1 teaspoon Salt 1 cup Textured Vegetable Protein (granules bits or flakes) Preparation Heat water in a 2-quart pot over medium heat until just simmering (not boiling), and add dried chiles. Turn off stove, cover chiles with a small plate so that they are submerged, then cover pot. Let chiles soak for 20 minutes (and no more than 30 minutes). Drain chiles, remove seeds and stems and set aside (reserve chile soaking water.) Heat broiler and place tomato, onion rings and garlic on a jelly roll pan lined with foil and heat until golden brown and small black spots emerge. Remove and add to blender along with chiles and purée until smooth. Heat olive oil in a 2-quart pot over medium heat until warm. Add cumin and coriander and sauté until fragrant (several seconds), then add puréed chile mixture. Sauté for 1-2 minutes, stirring frequently. Add 1 ½ cups of chile soaking water and salt and bring to a boil. Add vegetable protein and stir. Remove from heat and cover. Let sit for 10-15 minutes, stir and serve. |
Friday, March 16, 2007
Spicy Cucumber Salad
Servings: 6 Ingredients 2 Hot House CucumbersHot House Cucumbers 2 cups Cider vinegar 1/4 ounce Dried Japones ChilesDried Japones Chiles 1/2 cup Maui OnionsMaui Onions 1/2 cup Sugar Salt and Pepper to your taste Preparation First peel the cucumbers and slice. Then toast the chiles in a fry pan just enough to bring out the smell, don't let them burn. Next julienne the onion, then add all ingredients into a large bowl and mix well. Let mixture sit 2 hours or over night in the refrigerator before serving. |
Zucchini Roll-Ups
Servings: 10 Ingredients 4 Organic ZucchiniOrganic Zucchini 6 ounces Goat Cheese softened 1 tablespoon Italian ParsleyItalian Parsley chopped 1 tablespoon ChivesChives minced Oil for grilling Organic TomatoesOrganic Tomatoes minced for garnish Preparation Prepare a grill or oven to broil. Slice zucchini on a mandoline and set aside. Mix together goat cheese and herbs. Brush zucchini with a small amount of oil, salt and pepper and grill until cooked 'al dente'. Let cool. Spread goat cheese mixture on one side of zucchini and roll up. Serve sprinkled with minced tomatoes on top. Notes: Used 7 ounces for each zucchini; used semi-soft goat cheese; used 2 tablespoons olive oil for grilling; used 1 medium tomato (5.26 ounces) for garnish. |
Roasted Baby Vegetables
Servings: 4 Ingredients 6 Baby Zucchini 6 Baby Sunbursts 6 Baby Patty Pans 6 Baby Crookneck 2 Roma Tomatoes blanched, peeled and diced 1 teaspoon Salt 1 teaspoon Black Pepper 1 tablespoon Canola Oil 1 teaspoon Melissa’s Fire Roasted Garlic Preparation Preheat oven to 350F. Toss baby vegetables in oil, garlic and season with salt and pepper. Roast in oven for 25 to 30 minutes or until soft. Finish vegetables with diced tomatoes. Notes; used 2 grams for Fire Roasted Garlic (as NA options avail by wt only , not measure) |
Grilled Portobello Mushrooms
Ingredients 4 medium portobello mushrooms - (about 4 inches across) My GrindersMy Grinders Sea Salt to taste 6 cloves Organic GarlicOrganic Garlic 4 tablespoons Olive Oil My GrindersMy Grinders Rainbow Pepper to taste Herbs (optional) your choice Preparation Preheat the broiler or grill. Clean the mushrooms with a damp paper towel that has been dipped in salt. Remove the steams and reserve for another use. Put the garlic, olive oil, salt and pepper to taste in a plastic bag. Add the mushrooms, seals, turn to distribute the seasonings, and allow to marinate for 1 hour. Place the mushrooms top side up on a broiler pan and grill 4 minutes. Turn the mushrooms and cook 4 minutes more. The mushrooms should be well cooked on the outside, but tender on the inside. Sprinkle with fresh herbs if desired. Notes: used 1 pound Portabella for analysis Used 3/4 teaspoon salt and 1/2 teaspoon ground pepper for analysis Assumption that all oil in marinade is absorbed by mushrooms -------------- |
Thursday, March 15, 2007
Cauliflower Soup
Servings: 4 Ingredients 1 Parsley RootParsley Root 1 Organic CarrotsOrganic Carrots 1 Onion 2 quarts Water Salt and Pepper to taste 1 medium Organic CauliflowerOrganic Cauliflower cut into florets 1 tablespoon Butter 1 tablespoon Flour 1 teaspoon Dill chopped 1/2 cup Sour Cream Preparation Grate the parsley root, carrot and onion and boil in the water until tender. In a medium frying pan, fry butter and flour quickly. Add salt and pepper and some of the boiling liquid to make a roux. Add to the boiled root vegetable stock, then add the cauliflower in small bunches, bring to a boil, and simmer until the cauliflower is tender. Pour into serving bowls on top of the dill mixed with the sour cream. |
Chicken Soup with Matzo Balls
Ingredients 2 pounds Chicken pieces 10 cups Cold Water 1 Onion chopped 2 ribs Organic CeleryOrganic Celery chopped 1 Bay LeavesBay Leaves 5 sprigs Organic ParsleyOrganic Parsley Salt and Pepper to taste 1/2 pound Organic CarrotsOrganic Carrots (use Baby Carrots) peeled 3 Eggs 1 cup Matzo Meal 2 quartered Salted Water for the simmering the matzo balls 3 tablespoons Organic ParsleyOrganic Parsley chopped Preparation Combine chicken, water, onion, celery, bay leaf, parsley sprigs, and a pinch of salt in a large sauce pan and bring to a boil. Skim thoroughly. Partially cover and simmer 1 1/2 hours, skimming occasionally. Add carrots and simmer about 15 minutes or until tender. Add salt and pepper. To make Matzo Balls: Lightly beat eggs in a small bowl. Add matzo meal and a pinch of salt and pepper and stir with a fork until smooth. Gradually stir in 2 to 4 tablespoons chicken soup, adding enough so mixture is just firm enough to hold together in rough-shaped balls. Bring salted water to a bare simmer. With wet hands, take about 2 teaspoons of matzo ball mixture and roll it between your palms into a ball. Gently drop matzo balls into simmering water. Cover and simmer over low heat 30 minutes. Cover to keep them warm until ready to serve. Discard onion, celery, bay leaf, and parsley sprigs. Reheat to a simmer. Remove from heat and add chopped parsley. For each serving, remove 2-3 matzo balls from their cooking liquid with a slotted spoon; add them to soup bowls, Ladle hot soup over them. Serve hot. |
Fresh Fruit Omelet
Servings: 4 Ingredients 2 cup Fruit (fresh) cut-up bite-sized 1/3 cup Yogurt or Sour Cream 3 tablespoon Honey 1/2 teaspoon Ground Cinnamon 2 tablespoon Butter 5 Eggs 3 ounces Goat Cheese or cheddar grated or crumbled Preparation Preheat the broiler, positioning the oven rack 6-8 inch above it. Melt half the butter in a skillet over medium heat. Pour in half the beaten eggs. As the eggs cook, use a spatula to lift the edge, letting the uncooked egg run underneath. When loose egg will move to the edge, remove the pan from the heat and sprinkle on half the cheese. Place the pan under the broiler until the cheese is melted and the egg is completely set. Spread half the fruit on one side of the omelet. Top the fruit with a generous dollop of the sour cream which has been blended with the cinnamon and honey. Fold the other side of the omelet over the fruit and slide it onto a plate. Garnish with more sour cream mixture and fresh chopped mint. |
Herb Crusted Chicken
Ingredients ------------------1 whole Organic GarlicOrganic Garlic cloves separated and peeled 1 cup CilantroCilantro leaves loosely packed 1 cup Organic ParsleyOrganic Parsley leaves loosely packed 1 cup BasilBasil leaves loosely packed 1/3 cup MintMint leaves loosely packed 1/2 cup Extra Virgin Olive Oil 1/2 cup Balsamic Vinegar 1/4 cup Brown Sugar 2 pounds Organic ApplesOrganic Apples (use Granny Smith Apples) appoximately 5 apples 8 pounds Chicken cut into serving size (Chicken Breasts with skin on and bone-in recommended) Preparation Put the garlic cloves in the food processor and mince. Add the herbs and pulse the machine, stopping to scrape down the sides until the herbs begin to form into a ball. Marinade: * Combine the vinegar, oil, and brown sugar in a bowl and whisk until emulsified. Peel and core the apples and cut each into eight wedges. Lay the apples along the bottom of a pan large enough to hold the chicken in a single layer. Lay the chicken pieces, skin side up, over the apples and prick each piece in a couple of places with a fork. Using your hands, pat the herb mixture over the chicken, forming a crust. Pour the marinade very, very slowly over the chicken, taking care not to dislodge the herb crust. Cover the pan with foil and marinate refrigerated overnight. Preheat the oven to 375 degrees. Bake the chicken for 1 hour, basting occasionally, until chicken is cooked through. |
Wednesday, March 14, 2007
Best Blueberry Muffins
Servings: 12 Ingredients 1 cup BlueberriesBlueberries 1 tablespoon Flour 1 3/4 cups Flour divided 1/2 cup Sugar 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1 teaspoon Ground Nutmeg 3/4 teaspoon Salt 1 cup Egg Substitue 1 cup Low-Fat Sour Cream 1/3 cup 2% milk Preparation Preheat oven to 400ºF. Grease twelve 2-1/2-inch muffin cups. In a small bowl toss blueberries with the 1 tablespoon of the flour; set aside. In a large bowl combine the 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden about 20 minutes. |
Grilled Vegetable Panini
Ingredients Extra Virgin Olive Oil as needed My GrindersMy Grinders Coarse Sea Salt Flavor (to taste) My GrindersMy Grinders Rainbow Peppercorn Flavor (to taste) 1 Portobello MushroomsPortobello Mushrooms stem and gills removed 1 Maui OnionsMaui Onions sliced 1 Organic Tomato sliced fairly thick 1 Organic ZucchiniOrganic Zucchini sliced Real Mayonnaise to taste 4 slices Italian Bread Rustic and thick sliced 4 leaves Organic Leaf LettuceOrganic Leaf Lettuce Red Preparation Prepare BBQ and get the grill nice and hot. Brush the mushroom, onion, tomato and zucchini with the olive oil and season with the salt and pepper. Place on the hot grill and cook until you achieve nice grill marks. Carefully flip them over and repeat. Remove from the grill and let stand to drain off excess juices. Brush the bread with the mayonnaise and place 1 slice of cheese on each piece. On 2 slices of bread, start building your sandwich with the mushroom, onion, tomato, zucchini and lettuce. Top with remaining bread slices. Brush the outside of the sandwiches, on both sides, with olive oil. Place the sandwiches on the hot grill and top with some kind of weight, like a pan for instance. Heat until cheese starts to melt and you have nice grill marks. Flip them over and repeat. Remove from the grill and serve. Note: A George Foreman Grill or cast iron grill pan work well for this also. |
Tofu Banana Chocolate Smoothie
Servings: 4 Ingredients 2 Banana ripe 4 tablespoons nonfat chocolate syrup 6 ounces Tofu soft 1 1/2 cups Milk To Your Taste Sugar Preparation Process all ingredients in blender until smooth. Serve chilled. |
Tomatoes and Cream Cheese Frittata
Servings: 4 Ingredients 2 Banana ripe 4 tablespoons nonfat chocolate syrup 6 ounces Tofu soft 1 1/2 cups Milk To Your Taste Sugar Preparation Process all ingredients in blender until smooth. Serve chilled. ---------------- Tomatoes and Cream Cheese Frittata Servings: 6 ngredients 12 Eggs My GrindersMy Grinders Coarse Sea Salt (to taste) My GrindersMy Grinders Rainbow Peppercorns (to taste) 1 teaspoon Dried Oregano 1 teaspoon Dried Thyme 1 tablespoon Unsalted Butter 2 large Heirloom TomatoesHeirloom Tomatoes sliced 3/4 cup Garlic ScapesGarlic Scapes chopped 8 ounces Cream Cheese cubed Preparation In a large bowl, whisk together the first five ingredients. In a large skillet, sauté ´he tomatoes in the butter and season to taste. Cook the tomatoes until they are just sweated, about 1 to 2 minutes. Add the garlic scapes and sauté ¦or two minutes. Arrange the tomatoes in a single layer in the skillet and pour the egg mixture over the top. Top with the cream cheese. Cover the skillet and reduce the heat to low. Cook for about 40-45 minutes or until set. Notes: For a stronger, more pungent cheese flavor, I like to use Maytag Bleu Cheese in place of the cream cheese. |
Tuesday, March 13, 2007
Vegetable Breakfast Crepes
Servings: 2 Ingredients 1/3 cup Green bell pepper diced 1/3 cup Red Bell Pepper diced 1/3 cup Yellow Bell Pepper diced 1/3 cup Maui OnionsMaui Onions diced 1/2 cup Mushrooms sliced 1 tablespoon Canola Oil My GrindersMy Grinders (use Sea Salt) to your taste My GrindersMy Grinders (use Rainbow Pepercorn) to your taste Spicy Low Fat Cucumber White Sauce 1 cup low fat milk 2 teaspoons Cornstarch 2 tablespoons Parmesan Cheese finely grated pinch Cayenne Pepper My GrindersMy Grinders (use Rainbow Pepercorn) to your taste 1 teaspoon Canola Oil Preparation In a large saucepan, heat oil and sweat onions until translucent and aromatic. Add mushrooms, salt and pepper and cook thoroughly. Add all of the bell peppers and cook slightly. Be careful not to overcook them or they will lose their crispness. Fill and roll the crepes. Top with the Spicy Low Fat Cucumber White Sauce. Heat a medium size pan over high heat. When hot, add the oil. When the oil is hot, add the cucumber and quickly sauté just to soften slightly. Remove from the heat and set aside. Prepare white sauce by mixing together milk, cornstarch, parmesan cheese, cayenne and rainbow pepper in a saucepan. Cook slowly, over low to medium heat, stirring frequently until sauce is semi-thick and smooth. Add cucumbers and pour over prepared crepes. ------------- |
Braised Cipollini Onions, Shallots, and Garlic
Servings: 2 cups Ingredients 2 tablespoons Extra Virgin Olive Oil 1 tablespoon Butter 3 ounces ShallotsShallots peeled 8 ounces Cipolline OnionsCipolline Onions peeled 1/4 cup Organic GarlicOrganic Garlic peeled 1/4 teaspoon My GrindersMy Grinders (use Sea Salt) 1/4 teaspoon My GrindersMy Grinders (use Rainbow Pepper) 2 tablespoon Water 2 tablespoons Balsamic Vinegar Preparation In a saucepan, heat the olive oil and butter over medium heat. Add shallots, onions and garlic cook for about 10 minutes. Add the salt, pepper, water and vinegar; reduce the heat to low and cover pan. Simmer 45 minutes or until vegetables are very tender. |
Boniato Mash
Servings: 6 Ingredients 6 ears White Corn 1 stick Butter softened Salt and Pepper to taste Preparation Place each ear of corn on a sheet of aluminum foil. Rub butter mixture over corn. Season each piece with salt and pepper to taste. Wrap tightly. Barbecue approximately 20 minutes, turning occasionally. ------------- Boniato Mash Servings: 6 Ingredients 3 BoniatoBoniato peeled and cubed 2 cups Milk 1 Vanilla BeansVanilla Beans Salt and White Pepper Preparation Cook boniato in boiling water until fork tender. While boniato is cooking, place milk and vanilla bean in sauce pan and bring to a simmer. Remove from heat and let steep. Drain boniato. Add milk to boniato until the consistency of mashed potatoes. Season with salt and white pepper to taste. ----- |
Barbecued Corn
Servings: 6 -------------Ingredients 6 ears White Corn 1 stick Butter softened Salt and Pepper to taste Preparation Place each ear of corn on a sheet of aluminum foil. Rub butter mixture over corn. Season each piece with salt and pepper to taste. Wrap tightly. Barbecue approximately 20 minutes, turning occasionally. |
Blackeyed Peas
|
Monday, March 12, 2007
Chicken Yassa
Servings: 6 to 8 ------------------Ingredients 1 whole Chicken cut into portion pieces 1 Perfect Sweet OnionsPerfect Sweet Onions sliced thin 6 cloves Peeled GarlicPeeled Garlic halved 4 ribs Organic CeleryOrganic Celery chopped into bite size pieces 4 Organic CarrotsOrganic Carrots chopped into bite size pieces 2 Organic LimesOrganic Limes zested and juiced 1/2 cup Cider vinegar 1/2 cup Extra Virgin Olive Oil 1 Habanero ChileHabanero Chile sliced thin 2 Bay LeavesBay Leaves dried Sea Salt to taste Fresh Ground Pepper to taste 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Unsalted Butter 1 quart Chicken Broth 2/3 cup Water 1 tablespoon Cornstarch 2 tablespoons Unsalted Butter Preparation Marinate chicken pieces in onions and the next 9 ingredients (except for the lime zest) over night. When done marinating, remove chicken and pat dry. Reserve the vegetables and set aside. In a Dutch oven, heat the 2 tablespoons of olive oil and the butter over medium high flame. Season the chicken with salt and pepper and brown on all sides. Remove the chicken and pour off excess oil. Deglaze the pan with the chicken broth and add the chicken back to the pot. Add the reserved vegetables, cover and cook over medium heat until chicken is tender and reaches an internal temperature of 165 degrees F. This should take about 15 - 20 minutes. Remove the chicken and vegetables, cover with foil and set aside. Strain the liquid into a clean pan and place over high heat. Mix the corn starch and water together and, while stirring, add to the sauce along with the butter. Heat until slightly thickened. Adjust the seasonings. To plate: Place chicken and vegetables on individual serving plates and drizzle with the sauce. Note: This is also tasty served over a bed of steamed rice. |
Blue Cabbage Rolls
Ingredients 12 large Organic CabbageOrganic Cabbage (leaves) steamed 1 cup Blue Cornmeal 1/2 cup Organic Green OnionsOrganic Green Onions chopped 1/2 cup Whole Corn Kernels 1/4 teaspoon Powdered Garlic 1/4 teaspoon ThymeThyme 1/4 teaspoon OreganoOregano 1 cup Tomato Sauce unseasoned 2 cups Water 1 cup Cheese grated Preparation While steaming cabbage leaves, mix remaining ingredients, except cheese, in a saucepan and stir with a wire whisk over medium heat until mixture is very thick. Be careful to keep mixture thoroughly stirred. Roll approx. 1 Tbsp. of mixture up in each cabbage leaf. Place in baking dish and cover with cheese. Bake for 10 minutes at 300°F. It's simple to make and won't keep you tied up in the kitchen. ------------------ |
Sunday, March 11, 2007
Raw Sandwiches
Ingredients: Leaves to replace the more orthodox bread either just topped like an open sandwich or rolled up like a wrap - choose from chinese cabbage, romaine lettuce, red cabbage, large iceberg lettuce (large mushrooms can also be used) mix and match the following fillings: sliced avocados finely chopped tomatoes and cucumbers tahini is a nice spread guacamole sprouts such as alfalfa, mung bean or quinoa sweetcorn kernels, stripped from the cob hummus (can be made raw by using sprouted chick peas instead of cooked ones) fresh nut butters soaked seeds are good for sprinkling - sunflower, pumpkin and linseed |
Big Breakfast Bagel
Ingredients (quantities are for four): 1 bagel per person 2-3 tablespoons of olive oil half a cup of sunflower seeds 2 red onions, sliced 1 fairly large punnet of mushrooms, washed and quartered a couple of tablespoons of soy sauce a good handful of alfalfa sprouts for each person small bunch of chives Fry the seeds, onions and mushrooms in the olive oil for a few minutes, add the soy sauce and then split and lightly toast the bagels. Assemble them like; bagel base topped with the mushroom mixture then alfalfa. Put the bagel lid on and arrange whole chives on top. This was inspired by a great breakfast we had in Demuths in Bath - they also had tofu nuggets included which seemed to be deep fried smoked tofu pieces. |
Pesto
Ingredients (makes equivalent of a small jar): half a cup of olive oil a small bunch of freshly picked basil 3 cloves of garlic half a cup of almonds, soaked (will work if not soaked too) half a cup of brazil nuts, soaked Place the oil, garlic and basil in a blender and blend until basil is all chopped up but not smooth - add the nuts and blend until desired consistency. We like it not too smooth, still with some nutty texture. Gorgeous mixed into spelt pasta or as a spread in toasted sandwiches. Printable version |
No Cook Curry Sauce
No Cook Curry Sauce Ingredients: 1 tablespoon of olive oil 1 teaspoon of curry powder 1 tin of plum tomatoes (about 400g) 10-15 dried apricots 3 cloves of garlic half a red chilli 1 green pepper, roughly chopped Mix the oil and curry powder in a small dish and leave for about half an hour or while you prepare the other ingredients. This brings out the flavour of the spices. Place everything including the oil and curry into a liquidiser and whiz up until smooth. Add a little seasalt if required though it is so tasty and sweet that it doesn't really need it! Lovely over rice and steamed veggies, or even over a salad of sliced avocadoes and olives. A less healthy alternative: dip your chips in it!! |
Hummus or Houmous
This is a traditional Greek dish - can be used as a dip or a spread for sandwiches (fantastic combined with avacado and the naise below, in a sandwich). For a raw dish you can use sprouted chick peas in place of cooked ones. Ingredients: 1 can (approx. 400g)of cooked chick peas (or you can soak overnight and cook 1 cup of dried chick peas) 2 Tablespoons of olive oil 1 - 2 cloves of fresh garlic 2 Tablespoons of tahini (sesame paste) the juice of 1 lemon a little water to blend salt and pepper (optional) Place all ingredients in a food processor and blend until fairly smooth - you may need to keep adding water bit by bit until you get the consistency you want. |
Butterbean, Sage and Lemon Pate
Ingredients: 1 tin (approx. 400g) of butterbeans (large limas) 2 teaspoons of olive oil 15 fresh sage leaves (or a teaspoon of dried) the juice of 1 lemon grated rind of half a lemon Place all ingredients in a food processor and blend until smooth. |
Guacamole
Guacamole We have added a few bits and pieces to traditional guacamole - fantastic as a dip, sandwich filling or served on portabello mushrooms garnished with cucumber like here. Ingredients: 2 ripe avocados 3 large tomatoes 1 - 2 cloves of fresh garlic quarter teaspoon of chilli powder (or more if you like it hot!!) the juice of 1 lemon 1 finely diced red pepper 1 finely diced green pepper salt and pepper (optional) Place the avocados, tomatoes, garlic, chilli, lemon juice and seasonings in a food processor and blend until fairly smooth - stir in the peppers and there you go. |
Apple and Ginger Chutney
Slowly dissolve the sugar in the vinegar in a large pan. Add the bay leaves. Prepare the apples, garlic and ginger and add these also with the salt. Bring to the boil, then turn down to a simmer for 2-3 hours until the excess liquid is gone. Cool and jar. Gorgeous in a cheesly and pickle sarny! |
Simple Sushi
Ingredients (for four people with two rolls each - quite a lot as that's up to 10 slices, could serve many more, less greedy people!): 8 nori sheets about 300g sushi rice thinly sliced sticks of celery and carrot, lightly boiled spring onions thinly sliced or some chives tahini, yeast pate or (correctly but we couldn't find any without additives) umeboshi paste Soya sauce to taste as a condiment Cook the rice as per packet instructions and prepare the carrot and celery (you can use other veg if you prefer such as raw cucumber and peppers). Lay out your nori sheets and spread the rice over them, leaving a small space at top and bottom for sealing and making an indentation in the middle with a chopstick (or whatever). Place some veg and chives in the middle with your pate/tahini/paste indentation and roll up, sealing the end with a little water. We found rolling them really easy and didn't use the recommended bamboo mat (didn't have them). Slice up each roll into 3 or 4 cm slices and upend. Serve with soya sauce. |