1 cup jasmine rice
1 can light coconut milk
1/2 cup milk
dash of salt
First cook rice by bringing coconut milk and soy milk just to the boil. Add rice and salt, reduce heat to low, and simmer, covered, for 30-40 minutes, until all liquid is absorbed.
Thursday, 6 May 2010
Tuesday, 28 April 2009
Magic Soup
They call it magic soup for those of us trying to watch our calorie intake. At About 45 calories for each cup, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol and 410 mg sodium, it's a great weight-control food. It's also loaded with yummy, healthy veggies.
2 carrots, shredded
3 med onions, chopped (4c)
4lg stalks celery, sliced
2 lg cloves garlic crushed with press
1 c. sliced mushrooms
2 cans (28oz each) whole tomatoes in juice
½ sm. Head of green cabbage thinly sliced (6 c)
1 sm. Eggplant, cut in ½” pieces
¾ lb. green beans, trimmed and each cut in thirds
1 can (6 cups) chicken broth
6 c. water
Salt/pepper/oregano/thyme
3 med. Zucchini (1 ¼ lbs.) sliced into half moons
2 bags (6 oz each) baby spinach leaves.
Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 4 minutes. Add mushrooms for 3-4 minutes more, or until vegetables soften, stirring occasionally.
Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, eggplant, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender
2 carrots, shredded
3 med onions, chopped (4c)
4lg stalks celery, sliced
2 lg cloves garlic crushed with press
1 c. sliced mushrooms
2 cans (28oz each) whole tomatoes in juice
½ sm. Head of green cabbage thinly sliced (6 c)
1 sm. Eggplant, cut in ½” pieces
¾ lb. green beans, trimmed and each cut in thirds
1 can (6 cups) chicken broth
6 c. water
Salt/pepper/oregano/thyme
3 med. Zucchini (1 ¼ lbs.) sliced into half moons
2 bags (6 oz each) baby spinach leaves.
Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 4 minutes. Add mushrooms for 3-4 minutes more, or until vegetables soften, stirring occasionally.
Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, eggplant, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender
Sunday, 26 April 2009
Curried Lentils with Sweet Potatoes and Swiss Chard
2 T. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1" piece fresh ginger root, peeled and grated
1 1/2 t. garam masala
1 1/2 t. curry powder
1 jalapeno pepper, seeded then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2" cubes (4 c.)
1 1/2 c. dried lentils
1 bay leaf
1 lb. swiss chard, center ribs removed, leaves thinly sliced
1 t. kosher salt, more to taste
1/2 t. ground black pepper
1/3 c. chopped fresh cilantro
finely grated zest of 1 lime
Juice of 1/2 lime
1/3 c. finely chopped tamari almonds, for garnish
1/4 c. chopped scallions, for garnish
1) In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring for 1 minute.
2) Stir in 4 c. broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 c. stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 minutes total.
3) Just before serving, stir in cilantro, lime zest and juice. Spoon into a large shallow serving dish. Garnich wtih almonds if desired and scallions.
1 medium onion, chopped
4 garlic cloves, minced
1 1" piece fresh ginger root, peeled and grated
1 1/2 t. garam masala
1 1/2 t. curry powder
1 jalapeno pepper, seeded then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2" cubes (4 c.)
1 1/2 c. dried lentils
1 bay leaf
1 lb. swiss chard, center ribs removed, leaves thinly sliced
1 t. kosher salt, more to taste
1/2 t. ground black pepper
1/3 c. chopped fresh cilantro
finely grated zest of 1 lime
Juice of 1/2 lime
1/3 c. finely chopped tamari almonds, for garnish
1/4 c. chopped scallions, for garnish
1) In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring for 1 minute.
2) Stir in 4 c. broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 c. stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 minutes total.
3) Just before serving, stir in cilantro, lime zest and juice. Spoon into a large shallow serving dish. Garnich wtih almonds if desired and scallions.
Sunday, 15 March 2009
Guinness Stew
Popular to contrary belief, you CAN make a great Guinness stew without meat. I recently learned, Guinness does have a fish by-product in it (isinglass), and I made my stew with beef flavoured bouillon. Feel free to use a different stout beer and use veggie broth if you are vegetarian, and replace the butter with regular oil if you are vegan. This stew is WAY better the next day, so plan on making it, let it sit until it gets cold, and then heating it back up. Enjoy!
1 small eggplant
2 T. butter
8 oz. cake of Tempeh
2 T. flour
6 cloves garlic, pressed
2 cups guinness
1 cup red wine
5 cups combination of tempeh water, beef or vegetable broth
1 T. brown sugar
2 T. tomato paste
1 T. dried thyme
1 T. worcestershire sauce
1 T. horseradish
2 bay leaves
1 large onion, chopped
3 ribs celery, chopped
2 carrots, chopped (1 cup)*
2 small turnips, chopped (1 cup)*
2 large russet potatoes, cut into 1/2" pieces*
3 T. olive oil
1/4-1/2 t. rosemary
1/4-1/2 t. marjoram
*can be peeled, if you prefer
1) Peel eggplant and cut into 1" rounds. Salt both sides and set on cookie rack or in strainer to sweat for 30 minutes. Wipe dry and cut into 1" cubes.
2) Steam tempeh over 1 c. water for just a couple minutes: enough to get it warm and sticky and to flavour the water. Reserve the water.
3) Melt butter in large pot over medium heat. As butter melts, cut the tempeh into 1/2" cubes and roll in flour, coating all sides well. Drop coated tempeh into melted butter and saute until all sides are lightly browned. Add garlic and saute another 30 seconds.
4) Add guinness, red wine, tempeh water/broth, brown sugar, tomato paste, thyme, worcestershire sauce, horseradish and bay leaves. Bring to a boil, then lower heat, cover and let simmer.
5) While stew base simmers, prepare the onion, celergy, carrots, turnips and potatoes. (take your time, because the stew base has to simmer for a while!)
6) Heat oil in medium sized pot, add veggies and saute' until golden, about 20 minutes. Add the rosemary and marjoream toward the end of the saute.
7) Add sauteed veggies to stew base and simmer, uncovered about 40 minutes. Salt and pepper to taste, remembering there was residual salt on the eggplant. Let cool, then reheat or refrigerate until ready to reheat.
This recipe serves about 10. I find it tastes best when served with biscuits or sweet cornbread. I like to dip chunks in my stew and then scoop them out with my spoon...yummm.
1 small eggplant
2 T. butter
8 oz. cake of Tempeh
2 T. flour
6 cloves garlic, pressed
2 cups guinness
1 cup red wine
5 cups combination of tempeh water, beef or vegetable broth
1 T. brown sugar
2 T. tomato paste
1 T. dried thyme
1 T. worcestershire sauce
1 T. horseradish
2 bay leaves
1 large onion, chopped
3 ribs celery, chopped
2 carrots, chopped (1 cup)*
2 small turnips, chopped (1 cup)*
2 large russet potatoes, cut into 1/2" pieces*
3 T. olive oil
1/4-1/2 t. rosemary
1/4-1/2 t. marjoram
*can be peeled, if you prefer
1) Peel eggplant and cut into 1" rounds. Salt both sides and set on cookie rack or in strainer to sweat for 30 minutes. Wipe dry and cut into 1" cubes.
2) Steam tempeh over 1 c. water for just a couple minutes: enough to get it warm and sticky and to flavour the water. Reserve the water.
3) Melt butter in large pot over medium heat. As butter melts, cut the tempeh into 1/2" cubes and roll in flour, coating all sides well. Drop coated tempeh into melted butter and saute until all sides are lightly browned. Add garlic and saute another 30 seconds.
4) Add guinness, red wine, tempeh water/broth, brown sugar, tomato paste, thyme, worcestershire sauce, horseradish and bay leaves. Bring to a boil, then lower heat, cover and let simmer.
5) While stew base simmers, prepare the onion, celergy, carrots, turnips and potatoes. (take your time, because the stew base has to simmer for a while!)
6) Heat oil in medium sized pot, add veggies and saute' until golden, about 20 minutes. Add the rosemary and marjoream toward the end of the saute.
7) Add sauteed veggies to stew base and simmer, uncovered about 40 minutes. Salt and pepper to taste, remembering there was residual salt on the eggplant. Let cool, then reheat or refrigerate until ready to reheat.
This recipe serves about 10. I find it tastes best when served with biscuits or sweet cornbread. I like to dip chunks in my stew and then scoop them out with my spoon...yummm.
Tuesday, 24 February 2009
Vegetable Korma
I adapted this recipe from the original from one of my favourite Indian cooks, Manjula (www.manjulaskitchen.com). I usually just add whatever veg I have available, which is what I added to this recipe, so if you want to replace any with your own favourites or check out the original recipe and make your own, please do. The sauce, I think, is the main thing that makes it Korma. (I doubled her recipe and made a couple substitutions for stuff I didn't have)
3T. oil (or so)
2 green chile peppers, chopped
2T. shredded ginger
1/2 t. turmeric
1 t. chili powder
2 T. coriander (ground)
1/4 t. of hing
1 t. cumin seeds
4 bay leaves (or 2 large)
2 c. cauliflower, cut in small pcs.
1 c. green beans, broccoli or bok choy stems (add the leaves with the tomatoes)
2-3 small potatoes (I like purple potatoes or fingerling potatoes), sliced 1/2" thick
2 carrots, sliced (or 1 lg)
1 c. red bell pepper, short slices
1/2 lb. paneer or tofu
1 1/2 c. milk
2 t. cornstarch
1 t. salt
1 t. lemon juice
2 t. garam masala
1 c. sliced tomatoes
1/2 c. chopped cilantro
1) Heat oil on med in large covered skillet or pot. While it's heating, make a paste with the chile, ginger, turmeric, chili powder, coriander and a little water. Mix well.
2) Add hing, cumin seed and bay leaves to oil. Add spice mix and mix all together in oil.
3) Add sturdy vegetables and mix again.
4) Cover and cook 4-5 minutes.
5) While cooking, saute paneer/tofu and drain (if needed) on a paper towel. In separate bowl or pyrex measuring cup, mix milk and cornstarch well.
6) Add red pepper (and any other tender veg). Add salt. Add paneer/tofu and mix.
7) Add milk mix to veg mix. Cover and cook 10 minutes.
8) Add garam masala, lemon juice and cilantro, and tomatoes. Mix and serve.
3T. oil (or so)
2 green chile peppers, chopped
2T. shredded ginger
1/2 t. turmeric
1 t. chili powder
2 T. coriander (ground)
1/4 t. of hing
1 t. cumin seeds
4 bay leaves (or 2 large)
2 c. cauliflower, cut in small pcs.
1 c. green beans, broccoli or bok choy stems (add the leaves with the tomatoes)
2-3 small potatoes (I like purple potatoes or fingerling potatoes), sliced 1/2" thick
2 carrots, sliced (or 1 lg)
1 c. red bell pepper, short slices
1/2 lb. paneer or tofu
1 1/2 c. milk
2 t. cornstarch
1 t. salt
1 t. lemon juice
2 t. garam masala
1 c. sliced tomatoes
1/2 c. chopped cilantro
1) Heat oil on med in large covered skillet or pot. While it's heating, make a paste with the chile, ginger, turmeric, chili powder, coriander and a little water. Mix well.
2) Add hing, cumin seed and bay leaves to oil. Add spice mix and mix all together in oil.
3) Add sturdy vegetables and mix again.
4) Cover and cook 4-5 minutes.
5) While cooking, saute paneer/tofu and drain (if needed) on a paper towel. In separate bowl or pyrex measuring cup, mix milk and cornstarch well.
6) Add red pepper (and any other tender veg). Add salt. Add paneer/tofu and mix.
7) Add milk mix to veg mix. Cover and cook 10 minutes.
8) Add garam masala, lemon juice and cilantro, and tomatoes. Mix and serve.
Thursday, 19 February 2009
Vegan Cornbread
Cornbread
4 ServingsOne of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.
Ingredients:
1 1/4 cups yellow cornmeal (organic and stone ground, if possible)
1 1/4 cups unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 1/2 cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
5. Cut into wedges and serve.
Nutritional Information Per serving:
Tuesday, 10 February 2009
Curried Greens
When people hear the word "greens," I think they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards, and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium, and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies. Greens can have strong tastes, but I encourage you to experiment with varieties you've never tried or haven't had in a while. I believe you'll be in for a pleasant surprise.
Ingredients:
1 pound spinach, kale, collards, or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar.
3. Heat the canola oil in a skillet and saute onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.
Nutritional Information Per serving: 103 calories; 3 g total fat (0 g sat); 19 g carbohydrate; 4 g protein; 4 g fiber; 250 mg sodium
Ingredients:
1 pound spinach, kale, collards, or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar.
3. Heat the canola oil in a skillet and saute onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.
Nutritional Information Per serving: 103 calories; 3 g total fat (0 g sat); 19 g carbohydrate; 4 g protein; 4 g fiber; 250 mg sodium
Pre/Post Run Clif-style Bars
In large bowl, combine:
2c. rolled oats
1 c. unsweetened coconut
½ c. dates (or raisins)
½ c. raw almonds
½ c. sesame seeds
½ c. sunflower seeds
½ c. cashews
Set aside.
In microwavable bowl/dish, mix:
1½ c. tahini (or natural peanut butter)
1 c. honey
1 t. vanilla.
Microwave 1 minute.
Pour over dry ingredients and mix well. On a greased baking sheet, spread mixture into a 1” high rectangle. Cut into 12 or 24 bars - OR - If time allows, bake at 350 for 15 minutes, let cool and then cut into bars.
1/24th has 265 calories, 5 grams of Dietary Fiber and 12 grams fat (I think...)
2c. rolled oats
1 c. unsweetened coconut
½ c. dates (or raisins)
½ c. raw almonds
½ c. sesame seeds
½ c. sunflower seeds
½ c. cashews
Set aside.
In microwavable bowl/dish, mix:
1½ c. tahini (or natural peanut butter)
1 c. honey
1 t. vanilla.
Microwave 1 minute.
Pour over dry ingredients and mix well. On a greased baking sheet, spread mixture into a 1” high rectangle. Cut into 12 or 24 bars - OR - If time allows, bake at 350 for 15 minutes, let cool and then cut into bars.
1/24th has 265 calories, 5 grams of Dietary Fiber and 12 grams fat (I think...)
Friday, 16 January 2009
Vegetable Broth
1 T. olive oil
1 large yellow onion, coarsely chopped
2 celery ribs, chopped
2 carrots, coarsely chopped
8 cups water
2 garlic cloves, crushed
1/2 cup coarsely chopped fresh parsley
1 large bay leaf
1/2 teaspoon black peppercorns
1 T. soy sauce
Saute onion, celery, and carrots in oil, about 5 minutes.
Add remaining ingredients, bring to the boil, and reduce heat to medium-low. Simmer uncovered for 1 hour.
Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with a back of a large spoon.
Will keep for up to 3 days refrigerated, or frozen for 3-4 months.
1 large yellow onion, coarsely chopped
2 celery ribs, chopped
2 carrots, coarsely chopped
8 cups water
2 garlic cloves, crushed
1/2 cup coarsely chopped fresh parsley
1 large bay leaf
1/2 teaspoon black peppercorns
1 T. soy sauce
Saute onion, celery, and carrots in oil, about 5 minutes.
Add remaining ingredients, bring to the boil, and reduce heat to medium-low. Simmer uncovered for 1 hour.
Strain through a fine-mesh sieve into another pot, pressing the juices out of the vegetables with a back of a large spoon.
Will keep for up to 3 days refrigerated, or frozen for 3-4 months.
Thursday, 15 January 2009
Baked Tofu
16 oz. firm tofu
1/2 c. soy sauce
1/4 c. water
2 T. sesame oil
2 T. lemon juice
Blot the tofu to remove excess liquid, then cut into two thick slices. Place tofu slices on a baking sheet lined with paper towels. Cover with more paper towels and place another baking sheet on top. Weight it down with some canned goods and let sit for 20 minutes.
In a small bowl, combine the soy sauce, water, oil, and lemon juice. Blend well.
Place the tofu slices in a glass baking dish and pour the marinade on top. Cover and refrigerate overnight, turning the tofu once.
Preheat the oven to 375 degrees. Remove the tofu from the marinade and place on a lightly oiled baking sheet. Bake until tofu is well browned and very firm, turning once about halfway through, about 1 hour total. Serve hot or allow to cool.
Store in a tightly covered container in the refrigerator for up to a few days.
1/2 c. soy sauce
1/4 c. water
2 T. sesame oil
2 T. lemon juice
Blot the tofu to remove excess liquid, then cut into two thick slices. Place tofu slices on a baking sheet lined with paper towels. Cover with more paper towels and place another baking sheet on top. Weight it down with some canned goods and let sit for 20 minutes.
In a small bowl, combine the soy sauce, water, oil, and lemon juice. Blend well.
Place the tofu slices in a glass baking dish and pour the marinade on top. Cover and refrigerate overnight, turning the tofu once.
Preheat the oven to 375 degrees. Remove the tofu from the marinade and place on a lightly oiled baking sheet. Bake until tofu is well browned and very firm, turning once about halfway through, about 1 hour total. Serve hot or allow to cool.
Store in a tightly covered container in the refrigerator for up to a few days.
Tuesday, 23 December 2008
Fruit and Cereal (AKA, Microwave Apple Crisp)
1 apple
brown sugar (to taste)
approx. 1/2 c. granola (more or less is fine)
Cut apple into roughly bite-sized pieces (skin included) and place in microwave-safe bowl. Sprinkle with brown sugar and granola (use as much or as little of both as you like). Microwave for 3 minutes (bowl will be VERY hot). Stir to combine everything (or don't, the choice is yours) and chomp.
A coworker shared this recipe with me several years ago. It makes a perfect, easy "treat" breakfast. You can get fancy and put the ingredients in the bowl in layers (i.e., 1/2 the apples, brown sugar, and granola, repeat) but I usually don't, opting to just stir everything together at the end. It is better to let it sit for a few minutes to cool off, in my opinion, because it is extremely hot out of the microwave.
brown sugar (to taste)
approx. 1/2 c. granola (more or less is fine)
Cut apple into roughly bite-sized pieces (skin included) and place in microwave-safe bowl. Sprinkle with brown sugar and granola (use as much or as little of both as you like). Microwave for 3 minutes (bowl will be VERY hot). Stir to combine everything (or don't, the choice is yours) and chomp.
A coworker shared this recipe with me several years ago. It makes a perfect, easy "treat" breakfast. You can get fancy and put the ingredients in the bowl in layers (i.e., 1/2 the apples, brown sugar, and granola, repeat) but I usually don't, opting to just stir everything together at the end. It is better to let it sit for a few minutes to cool off, in my opinion, because it is extremely hot out of the microwave.
Wednesday, 10 December 2008
Whole Wheat Flapjacks 2
1 1/2 cups white whole wheat flour
1 tablespoon sugar
1 3/4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups soy milk
3 tablespoons melted butter
2 'eggs'
1 tablespoon sugar
1 3/4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups soy milk
3 tablespoons melted butter
2 'eggs'
Friday, 5 December 2008
Squash and Black Bean Stew with Tomatoes and Green Beans
1 T. Olive Oil
1 large onion, chopped
2 garlic cloves, minced
1 T. Chili powder
1 1/2 t. cumin
1-28 oz. can diced tomatoes in juice
2 lbs. kabocha or butternut squash, halved seeded, peeled and cut into 1/2" pieces
4 oz (or 1 c.) green beans, trimmed, cut into 1" pieces
1 15-16oz. can black beans, rinsed and drained
1 T. minced jalapeño chili
1/2 c. chopped fresh cilantro
1) Heat oil in heavy large pot over medium heat. Add onion and saute until tender and golden, about 7 minutes.
2) Add garlic, chili powder and cumin and stir, 1 minute.
3) Add tomatoes with juices and bring to a boil.
4) Stir in squash and green beans and reduce heat. Cover and simmer until veg is tender (12 min.)
5) Stir in black beans and jalapeño. Cover and simmer about 5 min.
6) Stir in cilantro. Season with Salt and pepper. Add sour cream and cheese if desired.
1 large onion, chopped
2 garlic cloves, minced
1 T. Chili powder
1 1/2 t. cumin
1-28 oz. can diced tomatoes in juice
2 lbs. kabocha or butternut squash, halved seeded, peeled and cut into 1/2" pieces
4 oz (or 1 c.) green beans, trimmed, cut into 1" pieces
1 15-16oz. can black beans, rinsed and drained
1 T. minced jalapeño chili
1/2 c. chopped fresh cilantro
1) Heat oil in heavy large pot over medium heat. Add onion and saute until tender and golden, about 7 minutes.
2) Add garlic, chili powder and cumin and stir, 1 minute.
3) Add tomatoes with juices and bring to a boil.
4) Stir in squash and green beans and reduce heat. Cover and simmer until veg is tender (12 min.)
5) Stir in black beans and jalapeño. Cover and simmer about 5 min.
6) Stir in cilantro. Season with Salt and pepper. Add sour cream and cheese if desired.
Thursday, 4 December 2008
Most. Delicious. Coffee. Ever.
I found this tip a few days ago (can't remember where, unfortunately) and I've been playing around with it for the past few days.
When making coffee, add a pinch of salt to the beans just before you grind them (just sprinkle on top of beans after you put them in the grinder). It seems really weird, I know, but it seriously makes the coffee taste amazing. Wherever it was I found this tip, there was a long, foodie discussion in the comments about how salt is used to cancel out bitterness. That's a bit over my head, though; all I know is that it makes some delicious coffee! You will have to play around with it, though. As I get up a good deal later than my parents, I make my own coffee, and just enough for a cup or two, so my first attempts were a tad too salty––but still tasty, strangely enough.
Anyway. I know it sounds weird, but it is so worth it.
When making coffee, add a pinch of salt to the beans just before you grind them (just sprinkle on top of beans after you put them in the grinder). It seems really weird, I know, but it seriously makes the coffee taste amazing. Wherever it was I found this tip, there was a long, foodie discussion in the comments about how salt is used to cancel out bitterness. That's a bit over my head, though; all I know is that it makes some delicious coffee! You will have to play around with it, though. As I get up a good deal later than my parents, I make my own coffee, and just enough for a cup or two, so my first attempts were a tad too salty––but still tasty, strangely enough.
Anyway. I know it sounds weird, but it is so worth it.
Wednesday, 3 December 2008
Pumpkin Spice Cookies
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned or fresh pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
Preheat oven to 350°F. Lightly grease cookie sheets.
Cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin purée.
In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove. Add to butter mixture and beat well to combine.
Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool.
Top with cream cheese frosting, sprinkle with nutmeg.
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned or fresh pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
Preheat oven to 350°F. Lightly grease cookie sheets.
Cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin purée.
In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove. Add to butter mixture and beat well to combine.
Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool.
Top with cream cheese frosting, sprinkle with nutmeg.
Cream of Spring Onion Soup
2 T. butter
1 onion, chopped
1 3/4 c. scallions
8 oz. potatoes, peeled and chopped
2 1/2 c. vegetable stock
1 1/2 c. light cream
2 T. lemon juice
salt and pepper
garnish: fresh chives, chopped
Melt butter and add all onions. Cover and cook over very low heat for 10 minutes, or until soft.
Add potatoes and stock, bring to the boil. Cover and simmer over moderately low heat for about 30 minutes. Cool slightly.
Process until smooth.
Pour soup back into pan and reheat slowly. Season with salt and pepper. Add lemon juice.
Sprinkle with chopped chives and serve.
1 onion, chopped
1 3/4 c. scallions
8 oz. potatoes, peeled and chopped
2 1/2 c. vegetable stock
1 1/2 c. light cream
2 T. lemon juice
salt and pepper
garnish: fresh chives, chopped
Melt butter and add all onions. Cover and cook over very low heat for 10 minutes, or until soft.
Add potatoes and stock, bring to the boil. Cover and simmer over moderately low heat for about 30 minutes. Cool slightly.
Process until smooth.
Pour soup back into pan and reheat slowly. Season with salt and pepper. Add lemon juice.
Sprinkle with chopped chives and serve.
Moroccan Vegetable Soup
1 T. olive oil
1 T. butter
1 onion, chopped
1/2 lb. carrots, chopped
1/2 lb. parsnips, chopped
8 oz. pumpkin
3 3/4 C. vegetable stock
lemon juice to taste
salt and pepper
garnish:
1 1/2 t. olive oil
1/2 garlic clove, finely chopped
3 T. chopped fresh parsley and cilantro, mixed
a good pinch of paprika
Heat oil and butter and fry onion until softened.
Add carrots and parsnips, and cook for 5 minutes.
Add pumpkin and cook for 5 minutes.
Add stock and seasoning, bring to the boil.
Cover and simmer 35-40 minutes or until vegetables are tender.
Let soup cool slightly, then process until smooth, adding extra water if soup seems thick.
Pour back into a clean pan and reheat slowly.
Garnish:
Heat oil and fry herbs for 2 minutes.
Add paprika and stir well.
Adjust seasoning of soup and stir in lemon juice to taste.
Serve with garnish spooned and swirled into soup.
1 T. butter
1 onion, chopped
1/2 lb. carrots, chopped
1/2 lb. parsnips, chopped
8 oz. pumpkin
3 3/4 C. vegetable stock
lemon juice to taste
salt and pepper
garnish:
1 1/2 t. olive oil
1/2 garlic clove, finely chopped
3 T. chopped fresh parsley and cilantro, mixed
a good pinch of paprika
Heat oil and butter and fry onion until softened.
Add carrots and parsnips, and cook for 5 minutes.
Add pumpkin and cook for 5 minutes.
Add stock and seasoning, bring to the boil.
Cover and simmer 35-40 minutes or until vegetables are tender.
Let soup cool slightly, then process until smooth, adding extra water if soup seems thick.
Pour back into a clean pan and reheat slowly.
Garnish:
Heat oil and fry herbs for 2 minutes.
Add paprika and stir well.
Adjust seasoning of soup and stir in lemon juice to taste.
Serve with garnish spooned and swirled into soup.
Potato-Leek Soup
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Tuesday, 2 December 2008
Broccoli, White Bean and Cheddar Soup
1 14-ounce can vegetable broth
1 cup water
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can cannellini beans, rinsed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese
Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
Transfer half the mixture to a blender with half the cheese and puree. Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
1 cup water
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can cannellini beans, rinsed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese
Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
Transfer half the mixture to a blender with half the cheese and puree. Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
Tomato Bisque
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, crushed and peeled
1 14-ounce can vegetable broth
2 cups water
1/4 cup white rice
1 28-ounce can crushed tomatoes
1/2 cup silken tofu
1 tablespoon rice vinegar
Heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water and rice; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes.
Stir tomatoes, tofu and vinegar into the soup. Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium-high heat, stirring often, about 5 minutes.
Serve.
1 large onion, chopped
4 cloves garlic, crushed and peeled
1 14-ounce can vegetable broth
2 cups water
1/4 cup white rice
1 28-ounce can crushed tomatoes
1/2 cup silken tofu
1 tablespoon rice vinegar
Heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water and rice; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes.
Stir tomatoes, tofu and vinegar into the soup. Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium-high heat, stirring often, about 5 minutes.
Serve.
Cheddar-Ale Soup
1 tablespoon canola oil
1 large onion, chopped
1 12-ounce bottle beer, preferably ale
2 1/4 pounds Yukon Gold potatoes (cut into 1/2-inch pieces and boiled until tender - about 15 minutes) OR 2 18 oz. bag precooked peeled potatoes (found in cold section)
1 14-ounce can vegetable broth
1 cup water
2 1/2 cups nonfat or low-fat milk
1/4 cup all-purpose flour
1 1/2 cups shredded sharp Cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped
1. Heat oil in over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
1 large onion, chopped
1 12-ounce bottle beer, preferably ale
2 1/4 pounds Yukon Gold potatoes (cut into 1/2-inch pieces and boiled until tender - about 15 minutes) OR 2 18 oz. bag precooked peeled potatoes (found in cold section)
1 14-ounce can vegetable broth
1 cup water
2 1/2 cups nonfat or low-fat milk
1/4 cup all-purpose flour
1 1/2 cups shredded sharp Cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped
1. Heat oil in over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
Sweet Potato and Tomato Soup
Olive oil
Onion
3 cloves garlic
3 sweet potatoes
12 oz. tomatoes
salt and pepper to taste
Fry the onion and garlic in the olive oil for a few moments. Add the sweet potatoes and tomatoes and simmer until the potatoes are just tender. Add the salt and pepper and process until smooth.
Onion
3 cloves garlic
3 sweet potatoes
12 oz. tomatoes
salt and pepper to taste
Fry the onion and garlic in the olive oil for a few moments. Add the sweet potatoes and tomatoes and simmer until the potatoes are just tender. Add the salt and pepper and process until smooth.
Lentil, Garlic, and Rosemary Soup
2 C. red lentils
9-10 C. water
1 bulb garlic, peeled and chopped
2 t. dried rosemary
4 carrots, diced very small
salt to taste
Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients. Reduce to a simmer and add the garlic, rosemary and carrots. Cook for a further 20 minutes until everything is ready and add the salt.
9-10 C. water
1 bulb garlic, peeled and chopped
2 t. dried rosemary
4 carrots, diced very small
salt to taste
Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients. Reduce to a simmer and add the garlic, rosemary and carrots. Cook for a further 20 minutes until everything is ready and add the salt.
Spiced Carrot and Celery Soup
1 T. olive oil
1 large onion
2 cloves garlic
1 t. curry powder
6 carrots
4 sticks celery
4 C. water
salt to taste
Fry the onion and garlic in the oil for a few minutes and then add the curry powder and stir to release the flavours. Add the carrots, celery and water and cook gently until the vegetables are tender. Blend in food processor until smooth, add salt.
1 large onion
2 cloves garlic
1 t. curry powder
6 carrots
4 sticks celery
4 C. water
salt to taste
Fry the onion and garlic in the oil for a few minutes and then add the curry powder and stir to release the flavours. Add the carrots, celery and water and cook gently until the vegetables are tender. Blend in food processor until smooth, add salt.
Green Bean Casserole
Beans
2 quarts water
1 tablespoon salt
1 pound fresh green beans, ends snapped, snapped into bite-size pieces
Bring the water to boil in a large pot. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. Drain beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in single layer to dry, top with a double layer of towels.
Mushrooms and Sauce
8 ounces crimini mushrooms
1 tablespoon unsalted butter
1 tablespoon fresh garlic, minced
1 1/2 tablespoons flour
3/4 cup vegetable stock
1 tablespoon dry sherry
3/4 cup half & half or heavy cream
Salt & pepper to taste
Clean the mushrooms; break off and discard the stems. Break the mushroom tops into pieces. (Breaking the tops is important to the texture for slicing them with a knife makes the mushrooms more like the ones in canned soup.) Melt the butter in a skillet til shimmery. Add the mushrooms, garlic, salt and pepper. Stirring often, cook until mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the stock, sherry and bring to a simmer. Add the half & half, simmer until sauce thickens, about 10 - 15 minutes. Taste and adjust the seasonings. Stir in the cooked beans til they're evenly distributed throughout the sauce.
Topping
1 slice whole grain bread
1 tablespoon unsalted butter
1/2 a 2.8 ounce can of French fried onions
1/8 teaspoon table salt
freshly ground black pepper
In a food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process.
Preheat oven to 425F. Transfer hot bean mixture to a greased baking dish. Top beans with topping and bake for 15 minutes.
recipe comes from: http://kitchen-parade-veggieventure.blogspot.com/2006/11/worlds-best-green-bean-casserole.html
2 quarts water
1 tablespoon salt
1 pound fresh green beans, ends snapped, snapped into bite-size pieces
Bring the water to boil in a large pot. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. Drain beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in single layer to dry, top with a double layer of towels.
Mushrooms and Sauce
8 ounces crimini mushrooms
1 tablespoon unsalted butter
1 tablespoon fresh garlic, minced
1 1/2 tablespoons flour
3/4 cup vegetable stock
1 tablespoon dry sherry
3/4 cup half & half or heavy cream
Salt & pepper to taste
Clean the mushrooms; break off and discard the stems. Break the mushroom tops into pieces. (Breaking the tops is important to the texture for slicing them with a knife makes the mushrooms more like the ones in canned soup.) Melt the butter in a skillet til shimmery. Add the mushrooms, garlic, salt and pepper. Stirring often, cook until mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the stock, sherry and bring to a simmer. Add the half & half, simmer until sauce thickens, about 10 - 15 minutes. Taste and adjust the seasonings. Stir in the cooked beans til they're evenly distributed throughout the sauce.
Topping
1 slice whole grain bread
1 tablespoon unsalted butter
1/2 a 2.8 ounce can of French fried onions
1/8 teaspoon table salt
freshly ground black pepper
In a food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process.
Preheat oven to 425F. Transfer hot bean mixture to a greased baking dish. Top beans with topping and bake for 15 minutes.
recipe comes from: http://kitchen-parade-veggieventure.blogspot.com/2006/11/worlds-best-green-bean-casserole.html
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