1/2 cup buttermilk
1/2 cup sour cream
2 Tablespoons white wine vinegar
1 clove garlic minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
SALAD
1 cup pine nuts
2 pounds Tuscan Kale
1/4 cup olive oil
1 teaspoon kosher salt
2 green apples, cored and finely diced
1 large English cucumber, finely diced
1/2 cup each finely chopped dill, flat leaf, parsley, mint and basil
1. Using a small bowl all the dressing ingredients should be whisked together
2. the salad should be made over medium low heat in a small skillet , the skillet should have pine nuts in it and should be shaken for five minutes until golden brown. The nuts should be taken out of skillet until cool.
3. Stack kale leaves using a handful at a time and cut crosswise into thin strips. The shredded kale should be put in large salad bowl. Then the oil should be drizzled on and the salt ahould be sprinkled on. Hands should be used and massage kale with oil and salt until it wilts a bit. The apples, cucumbers and herbs , then the dressing should be added then well tossed. The pine nuts should be scattered in top and immediately served.
Saturday, November 29, 2014
Thursday, August 28, 2014
Party timre simple cucumber salad
5 piunds cucumber
1 Tablespoon salt
3/4 cup seasoned rice vinegar
2 Tablespoons sugar
1/4 teaspoon Asian SesamevOil
Long narrow stripsof peel at 1/2 inch intervals around cucumber with vegetable peel.
In a large bowl set a large colander over it and add cucumbers along with saltv. All o w this to stand at roomtemperature tossing cucumbers occasionally .press cucunbers with hand to get all liquid out. Put the liquid in a bowl and the cucumbers should be pat dry with paoer towel. The cucumbers should be put in a serving bowl. Cover and refrigeratev cucumbers if not serving rightvaway.
Mix vinegar and sugar and seasame oil in a small bowl until blended set aside.
Right before you. Serve drain cucumbers again i f needed toss cucumbers with vinegsr mixture makes 20 side dish servings
Great for a party
1 Tablespoon salt
3/4 cup seasoned rice vinegar
2 Tablespoons sugar
1/4 teaspoon Asian SesamevOil
Long narrow stripsof peel at 1/2 inch intervals around cucumber with vegetable peel.
In a large bowl set a large colander over it and add cucumbers along with saltv. All o w this to stand at roomtemperature tossing cucumbers occasionally .press cucunbers with hand to get all liquid out. Put the liquid in a bowl and the cucumbers should be pat dry with paoer towel. The cucumbers should be put in a serving bowl. Cover and refrigeratev cucumbers if not serving rightvaway.
Mix vinegar and sugar and seasame oil in a small bowl until blended set aside.
Right before you. Serve drain cucumbers again i f needed toss cucumbers with vinegsr mixture makes 20 side dish servings
Great for a party
Peach and nectarine cobbler
2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/ 2 cup unsalted butter cut into cubes and chilled
3/4 cup granulated sugar , divided
1 cup heavy cream
3 peaches
3 nectarines
2 Tablespoon corn starch
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
The oven should be preheated to 375 degrees .a 9x 13 inch glass or ceramic baking dish should be buttered.
Flour, baking powder, and salt should be combined in a food processor. Over the flour mixture , scatter the chilled butter cubes over the flour mixture and pulse until the mixture resembles coarse crumbs. Do not overprocess. The flour mixture should be put in a flour mixture in a large bowl then adding 1/2 cup sugar and cream. This should just be mixed until the dough comes together mixing with a wooden spoon. While preparing the filling, put kitchen towel on top of bowl.
A large pot of water should be brought to a boil. Then cut a small "x'" into t h e peaches and nectarines using a paring knife.. the nectarines and peaches should be put in boiling water..After about 40 seconds or when the x curls away from the fruit , then they . Take them out of the water with tongs or slotted spoon. Whenever the the fruit is cooled off enough that you can touch them, pull the skin away from the flesh and cut into peaches and nectarines sliced in 1/2=inch thick slices.
The peach and nectarine slices should be tossed in a large bowl with cornstarches, the remaining 1/4 cup sugar, cinnamon and nutmeg. The fruit should be spooned into baking dish you prepared earlier. The fruit should be covered with heaping Tablespoons of the cobbler dough..
Bake this until the cobbler is browned lightly and the fruit is bubbly bake 35 minutes.allow it to rest before serving 10 minutes.
Serve with vanilla ice cream
Brown sugar kitchen by Tanya Holland and jan newberry
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/ 2 cup unsalted butter cut into cubes and chilled
3/4 cup granulated sugar , divided
1 cup heavy cream
3 peaches
3 nectarines
2 Tablespoon corn starch
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
The oven should be preheated to 375 degrees .a 9x 13 inch glass or ceramic baking dish should be buttered.
Flour, baking powder, and salt should be combined in a food processor. Over the flour mixture , scatter the chilled butter cubes over the flour mixture and pulse until the mixture resembles coarse crumbs. Do not overprocess. The flour mixture should be put in a flour mixture in a large bowl then adding 1/2 cup sugar and cream. This should just be mixed until the dough comes together mixing with a wooden spoon. While preparing the filling, put kitchen towel on top of bowl.
A large pot of water should be brought to a boil. Then cut a small "x'" into t h e peaches and nectarines using a paring knife.. the nectarines and peaches should be put in boiling water..After about 40 seconds or when the x curls away from the fruit , then they . Take them out of the water with tongs or slotted spoon. Whenever the the fruit is cooled off enough that you can touch them, pull the skin away from the flesh and cut into peaches and nectarines sliced in 1/2=inch thick slices.
The peach and nectarine slices should be tossed in a large bowl with cornstarches, the remaining 1/4 cup sugar, cinnamon and nutmeg. The fruit should be spooned into baking dish you prepared earlier. The fruit should be covered with heaping Tablespoons of the cobbler dough..
Bake this until the cobbler is browned lightly and the fruit is bubbly bake 35 minutes.allow it to rest before serving 10 minutes.
Serve with vanilla ice cream
Brown sugar kitchen by Tanya Holland and jan newberry
Thursday, August 21, 2014
Mushroom cobb salad no meat!
This makes a delicious meal for the hot summer days to make on the grill and it is so yummy that you'll be be making this on the grill with mittens and scarf in the middle of winter =)
4 large Portobello mushrooms, sliced
1red pepper cut into 2 chunks
2 Tablespoons olive oil
Salt and pepper
8 cups chopped romaine lettuce
1/4 cup apple cider vinaigrette salad dressing or more to taste
4 hard cooked eggs, coarsely chopped
4 ounces blue cheese crumbled, about 1 cup
The grill should be prepared for cooking direct heat. The peppers and mushrooms and pepper should be brushed with oil, then they should be sprinkled with salt and pepper. Mushrooms and pepper should be grilled turning only one time, until they become tender. This should take 5-8 minutes per side. Then allow to cool.
Allow mushrooms and pepper to cool. The mushrooms should be sliced and the pepper should be sliced into 1/2 inch pieces.. the lettuce and vinaigreete should be tossed together. Dividing evenly ,the lettuce to four plates , then and cheeses the mushrooms, peppers, eggs, should be arranged instrips over the lettuce on each plate. If you wish, put as much more vinaigrette you want yields 4 servings
4 large Portobello mushrooms, sliced
1red pepper cut into 2 chunks
2 Tablespoons olive oil
Salt and pepper
8 cups chopped romaine lettuce
1/4 cup apple cider vinaigrette salad dressing or more to taste
4 hard cooked eggs, coarsely chopped
4 ounces blue cheese crumbled, about 1 cup
The grill should be prepared for cooking direct heat. The peppers and mushrooms and pepper should be brushed with oil, then they should be sprinkled with salt and pepper. Mushrooms and pepper should be grilled turning only one time, until they become tender. This should take 5-8 minutes per side. Then allow to cool.
Allow mushrooms and pepper to cool. The mushrooms should be sliced and the pepper should be sliced into 1/2 inch pieces.. the lettuce and vinaigreete should be tossed together. Dividing evenly ,the lettuce to four plates , then and cheeses the mushrooms, peppers, eggs, should be arranged instrips over the lettuce on each plate. If you wish, put as much more vinaigrette you want yields 4 servings
Friday, August 8, 2014
Chipotle roasted red pepper dip
1/2 cup sliced almonds
1 jar 12 ounces roasted red pepper, rinsed and drained
1/4 cup whipped cream cheese
1/4 teaspoon salt
1 8 teaspoon chipotle chili pepper more to taste
1/8 teaspoon garlic powder
1 Tablespoon chopped scallions
TORTILLA CHIPS
The ovenshould be preheated to 350.
The almonds should spread on a baking sheet you don't grease they should be baked 4 minutes until lightly browned. Allow them to cool.
Process peppers in a food processor with almonds until it is almost smooth. The rest of the ingredients should be added. Pulse until smooth. This should be served with tortilla chips.
1 jar 12 ounces roasted red pepper, rinsed and drained
1/4 cup whipped cream cheese
1/4 teaspoon salt
1 8 teaspoon chipotle chili pepper more to taste
1/8 teaspoon garlic powder
1 Tablespoon chopped scallions
TORTILLA CHIPS
The ovenshould be preheated to 350.
The almonds should spread on a baking sheet you don't grease they should be baked 4 minutes until lightly browned. Allow them to cool.
Process peppers in a food processor with almonds until it is almost smooth. The rest of the ingredients should be added. Pulse until smooth. This should be served with tortilla chips.
Tuesday, August 5, 2014
Barbecue sweet potatoes with chickpeas and arugula along with barbecue sweet potato slices
.
1/4 cup pecan halves
2 Tablespoons smoky barbecue sauce
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1/2 cup chickpeas, drained
5 ounces baby arugula or baby kale or 4 cups roughly chopped frisee leaves
Salt optional
Half recipe of Barbecue sweet potato slices recipe to follow
A few Tablespoons thin sour cream o r plain yougurt optional
Chopped, fresh chives or very thinly sliced green onions
The pecans should be put in a nonstick small skillet. Then after putting them in the skillet cook them until they are fragrant and lightly brown , while stirring constantly , 1 to 2 minutes . Cool them then they should be chopped roughly.
The barbecue sauce , oil, and vinegar should be mixed together in a small bowl. Then put in chickpeas and toss to coat them.the greens should be arranged on a large platter .if you wish then add salt optional
The barbecued potato slices should be cut into 1 inch chunks and placed in a large microwave safe bowl. Then put a plastic wrap over it being sure to vent one corner by cut a hole with a knife. For 2-3 minutes microwave the potatoes until warm on High level in the micr o wave.
The warm potatoes and chickpea mixture should be added to the salad greens. Then toss everything in the bowl to coat with dressing. The pecans should be sprinkled on it and drizzle with sour cream , if you are using . Sprinkle with chives then serve . Makes 4 main course servings.
BARBECUE SWEET POTATO SLICES
2 Tablespoons chili powder
1 Tablespoon sugar
4-6 . Large sweet potatoes 3 to4 pound total peeled if you wish
4 Tablespoons extra virgin olive oil
Kosher salt
A charcoal grill should be prepared or heat a gas grill to medium heat. In a small bowl mix together chili powder and sugar. .
The potatoes should be cut into lengthwise slabs 1/2 inch thick.. the slices should be put on a 1 large or 2 smaller well oiled baking sheets in a single layer. To coat potatoes in oil turn them.
The potatoes should be well sprinkled on all sides with chili mixture then sprinkle lightly . With salt.
With Plenty of space between them the potatoes should be placed on grill in a single layer. Then cook10 minutes with grill lid closed . Use a pancake spatula to carefully turn the potatoes slices over.. then grill second side until when pierced with fork are tender and edges are slightly charred for 8 to 10 minutes serve hot.
1/4 cup pecan halves
2 Tablespoons smoky barbecue sauce
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1/2 cup chickpeas, drained
5 ounces baby arugula or baby kale or 4 cups roughly chopped frisee leaves
Salt optional
Half recipe of Barbecue sweet potato slices recipe to follow
A few Tablespoons thin sour cream o r plain yougurt optional
Chopped, fresh chives or very thinly sliced green onions
The pecans should be put in a nonstick small skillet. Then after putting them in the skillet cook them until they are fragrant and lightly brown , while stirring constantly , 1 to 2 minutes . Cool them then they should be chopped roughly.
The barbecue sauce , oil, and vinegar should be mixed together in a small bowl. Then put in chickpeas and toss to coat them.the greens should be arranged on a large platter .if you wish then add salt optional
The barbecued potato slices should be cut into 1 inch chunks and placed in a large microwave safe bowl. Then put a plastic wrap over it being sure to vent one corner by cut a hole with a knife. For 2-3 minutes microwave the potatoes until warm on High level in the micr o wave.
The warm potatoes and chickpea mixture should be added to the salad greens. Then toss everything in the bowl to coat with dressing. The pecans should be sprinkled on it and drizzle with sour cream , if you are using . Sprinkle with chives then serve . Makes 4 main course servings.
BARBECUE SWEET POTATO SLICES
2 Tablespoons chili powder
1 Tablespoon sugar
4-6 . Large sweet potatoes 3 to4 pound total peeled if you wish
4 Tablespoons extra virgin olive oil
Kosher salt
A charcoal grill should be prepared or heat a gas grill to medium heat. In a small bowl mix together chili powder and sugar. .
The potatoes should be cut into lengthwise slabs 1/2 inch thick.. the slices should be put on a 1 large or 2 smaller well oiled baking sheets in a single layer. To coat potatoes in oil turn them.
The potatoes should be well sprinkled on all sides with chili mixture then sprinkle lightly . With salt.
With Plenty of space between them the potatoes should be placed on grill in a single layer. Then cook10 minutes with grill lid closed . Use a pancake spatula to carefully turn the potatoes slices over.. then grill second side until when pierced with fork are tender and edges are slightly charred for 8 to 10 minutes serve hot.
Monday, January 27, 2014
Ginger Lemon Trfles
1/3 cup lemon juice
1 (14 ounce) can fat free sweetened condensed milk
1 cup heavy cream
1 cup Greek yogurt
56 thin ginger cookies
Lemon juice and condensed milk should be whisked together in medium bowl.
With an electric mixer in separate bowl whip cream until soft peaks form. Then the Greek yogurt should be mixed into the whipped creamThe cream mixture should be folded into lemon juice mixture . Chill 1hour or until firm.\
!/3 cup of the cream mixtur should be layered with 7 cookies in 8 parfait glasses . Before serving chill four hours and store any leftovers in the refrigerator.
1 (14 ounce) can fat free sweetened condensed milk
1 cup heavy cream
1 cup Greek yogurt
56 thin ginger cookies
Lemon juice and condensed milk should be whisked together in medium bowl.
With an electric mixer in separate bowl whip cream until soft peaks form. Then the Greek yogurt should be mixed into the whipped creamThe cream mixture should be folded into lemon juice mixture . Chill 1hour or until firm.\
!/3 cup of the cream mixtur should be layered with 7 cookies in 8 parfait glasses . Before serving chill four hours and store any leftovers in the refrigerator.
Old fashioned Lemon bars
CRUST
6 Tablespoons unsalted butter, melted, and then cooled to room temperature
1/4 cup packed light brown sugar
1 teaspoon finely grated organic lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon kosher salts
1 cup all purpose flour
FILLING
3/4 cup plus 1 Tablespoon sugar
1/2 cup lemon juice
3 Tablespoons mild flavored honey
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs at room temperature
3 Tablespoons all purpose flours
HOW TO MAKE CRUST
The oven should be preheated to 350 degree . An 8 inch square baking pan with parchment paper that can be cut so that paper extends beyond rim of pan.
The butter, brown sugar, lemon zest, and salt sand eggs hould be stirred together in medium bowl. Flour should be stirred in mixture.The mixture should be patted into bottom of pan. The flour should get the whisked in then put over hot crust,.
Lower heat to 300 degrees and put the pan back in the oven and bake until filling barely jiggles in center when pan is jiggled that would take about 15-20 minutes. Take the pan out of the oven and cool completely cool on wire rack.
The square lifted out using the parchemt paper and slice into bars.
6 Tablespoons unsalted butter, melted, and then cooled to room temperature
1/4 cup packed light brown sugar
1 teaspoon finely grated organic lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon kosher salts
1 cup all purpose flour
FILLING
3/4 cup plus 1 Tablespoon sugar
1/2 cup lemon juice
3 Tablespoons mild flavored honey
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs at room temperature
3 Tablespoons all purpose flours
HOW TO MAKE CRUST
The oven should be preheated to 350 degree . An 8 inch square baking pan with parchment paper that can be cut so that paper extends beyond rim of pan.
The butter, brown sugar, lemon zest, and salt sand eggs hould be stirred together in medium bowl. Flour should be stirred in mixture.The mixture should be patted into bottom of pan. The flour should get the whisked in then put over hot crust,.
Lower heat to 300 degrees and put the pan back in the oven and bake until filling barely jiggles in center when pan is jiggled that would take about 15-20 minutes. Take the pan out of the oven and cool completely cool on wire rack.
The square lifted out using the parchemt paper and slice into bars.
Prserved lemons
4 organic lemons
1 Tablespoons kosher salt
1 Tablespoon packed light brown sugar
1 dried chile de arbol broken into 3 pieces or 1/2 teaspoons red pepper flakes
1 bay leaves
Ends of lemon should be sliced off and thrown away.
Chop lemons into 1/4 inch pieces and throw out seeds. Chopped lemons , salt, brown,sugar, chile de arbol, and bay leaf in small bowl and place these all together Put it in clean glass jar, and put on plastic wrap on the surface directly. These lemons should stand at room temperatures for three days then store in refrigerator up to 3 months.
1 Tablespoons kosher salt
1 Tablespoon packed light brown sugar
1 dried chile de arbol broken into 3 pieces or 1/2 teaspoons red pepper flakes
1 bay leaves
Ends of lemon should be sliced off and thrown away.
Chop lemons into 1/4 inch pieces and throw out seeds. Chopped lemons , salt, brown,sugar, chile de arbol, and bay leaf in small bowl and place these all together Put it in clean glass jar, and put on plastic wrap on the surface directly. These lemons should stand at room temperatures for three days then store in refrigerator up to 3 months.
Chickpea stew with quick preserved lemons
6 medium carrots, halved and cut into 1/2 inch pieces
3 Tablespoons olive oil, divided
1 onion. peeled and diced
1 clove garlic minced
1 teaspoon Aleepo pepper
1/2 teaspoon ground cumin
1/2 teaspoons coriander
1/4 teaspoons allspice
1/4 teaspoon ground cinnamon
2 (15 ounce) can chickpeas, rinsed and drained
2 Tablespoons Quick Preserved Lemons finely chopped recipe follows
3 dried dates, pitted and chopped
5 ounce baby kale or baby chard
2 tablespoons lemon juice
Oven should be preheated to 400 degrees Carrots should be tossed with 1 Tablespoon oil and the carrots should be seasoned with salt and pepper and roast until just tender and roast 30 minutes.
2 Tablespoons oil in large saucepan should be heated or Dutch oven over medium heat. Cook 7-10 minutes after putting in onion until starting to color. Then the garlic and spices should be added the onion and garlic should be saute 1 minutes then stir in chickpeas , preserved lemons and 3 cups water.. The bring this mixture to a simmer, lower the heat to medium low and allow to simmer 5 minutes more. Put the ksle in the pot cover and cook 2 minutes or until ksle wilts. Take off heat and stir in lemon juice If you desire season with salt and pepper.
3 Tablespoons olive oil, divided
1 onion. peeled and diced
1 clove garlic minced
1 teaspoon Aleepo pepper
1/2 teaspoon ground cumin
1/2 teaspoons coriander
1/4 teaspoons allspice
1/4 teaspoon ground cinnamon
2 (15 ounce) can chickpeas, rinsed and drained
2 Tablespoons Quick Preserved Lemons finely chopped recipe follows
3 dried dates, pitted and chopped
5 ounce baby kale or baby chard
2 tablespoons lemon juice
Oven should be preheated to 400 degrees Carrots should be tossed with 1 Tablespoon oil and the carrots should be seasoned with salt and pepper and roast until just tender and roast 30 minutes.
2 Tablespoons oil in large saucepan should be heated or Dutch oven over medium heat. Cook 7-10 minutes after putting in onion until starting to color. Then the garlic and spices should be added the onion and garlic should be saute 1 minutes then stir in chickpeas , preserved lemons and 3 cups water.. The bring this mixture to a simmer, lower the heat to medium low and allow to simmer 5 minutes more. Put the ksle in the pot cover and cook 2 minutes or until ksle wilts. Take off heat and stir in lemon juice If you desire season with salt and pepper.
Lemon Lovrs salad
2 organic lemons
1/2 cup quinoa
1 cup snow peas, sliced on bias, 1/4 inch thick
1/4 cup dried currants or raisins
1/4 cup red diced onion
2 Tablespoons olive oil
2 teaspoons sugar
1 small avocado, diced
1 1/2 cups arugula
The lemons should be placed in small saucepan and they should have water covering them weighing down lemons if necessary to keep the lemons submerged. The water should be brought to a boil, medium heat to medium low and simmer 30 minutes or until when lemons are peierced with a knife tip the lemons are tender . Put water down the drain and cool lemon
According to package directions cook quinoa.. Take off heat, scatter snow peas and currants over top , cover, and let stand until snow peas are steamed and let stand 3 minutes. Put in the large bowl and cool.
Lemons should be cut in half, between segment membranes scoop out pulp. Pulp should be placed in bowl and scrape out and discard and discard all remaining pith membranes and seeds from lemon skins. The lemon skins into 1/4 inch strip then they should cut into diamonds. Put this with the lemon pulp and add along onion, oil, sugar, and 1 Tablespoons . Allow the mixture to stand 10 minutes.
The lemon mixcture and avocado should be stirred into the quinoa mixture, and this should be seasoned with salt and pepper , if you wish. Just before serving stir in arugula
1/2 cup quinoa
1 cup snow peas, sliced on bias, 1/4 inch thick
1/4 cup dried currants or raisins
1/4 cup red diced onion
2 Tablespoons olive oil
2 teaspoons sugar
1 small avocado, diced
1 1/2 cups arugula
The lemons should be placed in small saucepan and they should have water covering them weighing down lemons if necessary to keep the lemons submerged. The water should be brought to a boil, medium heat to medium low and simmer 30 minutes or until when lemons are peierced with a knife tip the lemons are tender . Put water down the drain and cool lemon
According to package directions cook quinoa.. Take off heat, scatter snow peas and currants over top , cover, and let stand until snow peas are steamed and let stand 3 minutes. Put in the large bowl and cool.
Lemons should be cut in half, between segment membranes scoop out pulp. Pulp should be placed in bowl and scrape out and discard and discard all remaining pith membranes and seeds from lemon skins. The lemon skins into 1/4 inch strip then they should cut into diamonds. Put this with the lemon pulp and add along onion, oil, sugar, and 1 Tablespoons . Allow the mixture to stand 10 minutes.
The lemon mixcture and avocado should be stirred into the quinoa mixture, and this should be seasoned with salt and pepper , if you wish. Just before serving stir in arugula
Spaghetti with Lemon and toasted walnuts
1 cup walnut halves
1/2 cup finely grated Parmesan cheese
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons grated organic lemon zest
1 clove minced garlic
1/4 teaspoons freshly ground black pepper
1 pound spaghetti
1 cup coarsely chopped Italian parsley
Oven should be preheated to 350 degrees Walnuts should be toasted for 10 minutes on a baking sheet. Coarsely chop the walnuts after they cool
The cheese, oil, lemon juice, lemon zest, garlic and pepper should be whisked together in large bowl.
Pasta should be cooked according to package directions Drain the pasta and save 1/2 cup of the water that the pasta cooking. The drained pasta should be added to cheese mixture, and to combine it toss it and add pasta water if it mixture is too thick. Parsley and walnuts should be stirred in and it should b seasoned more salt and pepper if you want.
1/2 cup finely grated Parmesan cheese
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons grated organic lemon zest
1 clove minced garlic
1/4 teaspoons freshly ground black pepper
1 pound spaghetti
1 cup coarsely chopped Italian parsley
Oven should be preheated to 350 degrees Walnuts should be toasted for 10 minutes on a baking sheet. Coarsely chop the walnuts after they cool
The cheese, oil, lemon juice, lemon zest, garlic and pepper should be whisked together in large bowl.
Pasta should be cooked according to package directions Drain the pasta and save 1/2 cup of the water that the pasta cooking. The drained pasta should be added to cheese mixture, and to combine it toss it and add pasta water if it mixture is too thick. Parsley and walnuts should be stirred in and it should b seasoned more salt and pepper if you want.
How about a vegetarian dessert Orange date Bundt Cake
CAKES
1 3/4 cups all purpose flour
11/4 cups whole wheat pastry flour
1/2 cup sorghum flour
2 1/2 teaspoon baking flour
3/4 teaspoon salt
1/2 teaspoon baking soda
8 dates, finely chopped (3/4 cups)
1/2 cup minced crystallized ginger
5 Tablespoons egg replacer powder
1 3/4 cups sugar
2/3 cups vegetable oil
1/4 teaspoon orange juice
1 large seedless orange , unpeeled, chopped into 1/4 to 1/2 inch pieces
GLAZE
1 1/3 cups confectioners sugar
2 Tablespoons orange or lemon juice
2 Tablespoons rum and sherry
DIRECTIONS FOR MAKING CAKES
Oven should be preheated to 350 degrees Two 5 cup BUndt pans should be coated with cooking spray These pans after coated with cooking spray dust the bundt pans with flour.
The flours should be whisked together , the baking powder, salt and baking soda, should be whisked together in in bowl. Then the dates and ginger should be stirred in.
Between the prepared pans divide the prepared batter These cakes should bake until a toothpick inserted in center comes out clean which should take about 45 minutes Allow them to cool in pan 20 minutes then the cakes should be unmolded
HOW TO MAKE GLAZE
The confectioners sugar, orange juice and rum should be whisked together until smooth The cakes should have holes poked in the with toothpicks. The cake should be drizzled with glaze and coat evenly using butter knife or pastry brush.
1 3/4 cups all purpose flour
11/4 cups whole wheat pastry flour
1/2 cup sorghum flour
2 1/2 teaspoon baking flour
3/4 teaspoon salt
1/2 teaspoon baking soda
8 dates, finely chopped (3/4 cups)
1/2 cup minced crystallized ginger
5 Tablespoons egg replacer powder
1 3/4 cups sugar
2/3 cups vegetable oil
1/4 teaspoon orange juice
1 large seedless orange , unpeeled, chopped into 1/4 to 1/2 inch pieces
GLAZE
1 1/3 cups confectioners sugar
2 Tablespoons orange or lemon juice
2 Tablespoons rum and sherry
DIRECTIONS FOR MAKING CAKES
Oven should be preheated to 350 degrees Two 5 cup BUndt pans should be coated with cooking spray These pans after coated with cooking spray dust the bundt pans with flour.
The flours should be whisked together , the baking powder, salt and baking soda, should be whisked together in in bowl. Then the dates and ginger should be stirred in.
Between the prepared pans divide the prepared batter These cakes should bake until a toothpick inserted in center comes out clean which should take about 45 minutes Allow them to cool in pan 20 minutes then the cakes should be unmolded
HOW TO MAKE GLAZE
The confectioners sugar, orange juice and rum should be whisked together until smooth The cakes should have holes poked in the with toothpicks. The cake should be drizzled with glaze and coat evenly using butter knife or pastry brush.
Monday, January 20, 2014
Frosted Expresso Cheesecake bars
CRUST
1 1/2 packages (3.5 ounces) lady finger cookies, broken into pieces
4 1/2 Tablespoons chilled butter, cut into small cubes
1 1/2 teaspoons frosting
FILLING
1 large egg
1 large egg white
2 Tablespoons instant espressso coffee powder.
2 1/2 part skim ricotta cheese
4 1/2 ounces low fat cream cheese , diced
3/4 cup sugar
3/4 teaspooon corn starch
1 pinch salt
FROSTING
1 1/2 ounces unsweetened chocolate , chopped
3 Tablespoons sugar
1 teaspoons instant espresso coffee powder
1 pinch salt
HOW TO MAKE CRUST
One rack should be placed in center and 1 rack in bottom position of oven. The oven should be prehetaed to 350 degrees. A 9 inch square baking pan should be lined with parchment paper, the ends of the parchment paper should hang over sides of pan.Then the 9 inch pan with parchment paper should be sprayed with cooking spray. Cookie should be chopped into coarse crumbs of the food processor you should pulse cookies. Then put in butter and sugar. Blend 1 to 2 minutes or until the ladyfinger cookie crumbs are moist and that will stick together when pressed. Press mixture into bottom of prepared pan, but don't put it in center of ovens or until golden.
HOW TO MAKE FILLING
The eggg, egg white, and espresso powder in bowl until espresso powder dissolves should be be whisked together . Ricotta , cream cheese, sugar, corn starch, , egg mixture and salt in food processor and blend until smooth. Spread fulling over hot crust.
On the bottom shelf is where you should put it on the bottom shelf to diffuse heat. The crust and filling should be baked in center of oven for =30-33 minutes. until filling is just set and small cracks start to appear at edges..Put directly in refrigerator and chilled covered until cold and set about 6 hours.
HOW TO MAKE FROSTING
Chocolate and 3 Tablespoons water should be microwaved in 2 cup glass measure 25 to 30 seconds or until chocolate is soft . Add sugar, espresso powder and salt, whisk until smooth. Over chilled cheesecake . Chill until the frosting is firm.
The cheesecake should be lifted out of parchment from cheesecake . Cheescake should be moved to a cutting board and should be cut in to 24 bars , Then put on a serving plate.
1 1/2 packages (3.5 ounces) lady finger cookies, broken into pieces
4 1/2 Tablespoons chilled butter, cut into small cubes
1 1/2 teaspoons frosting
FILLING
1 large egg
1 large egg white
2 Tablespoons instant espressso coffee powder.
2 1/2 part skim ricotta cheese
4 1/2 ounces low fat cream cheese , diced
3/4 cup sugar
3/4 teaspooon corn starch
1 pinch salt
FROSTING
1 1/2 ounces unsweetened chocolate , chopped
3 Tablespoons sugar
1 teaspoons instant espresso coffee powder
1 pinch salt
HOW TO MAKE CRUST
One rack should be placed in center and 1 rack in bottom position of oven. The oven should be prehetaed to 350 degrees. A 9 inch square baking pan should be lined with parchment paper, the ends of the parchment paper should hang over sides of pan.Then the 9 inch pan with parchment paper should be sprayed with cooking spray. Cookie should be chopped into coarse crumbs of the food processor you should pulse cookies. Then put in butter and sugar. Blend 1 to 2 minutes or until the ladyfinger cookie crumbs are moist and that will stick together when pressed. Press mixture into bottom of prepared pan, but don't put it in center of ovens or until golden.
HOW TO MAKE FILLING
The eggg, egg white, and espresso powder in bowl until espresso powder dissolves should be be whisked together . Ricotta , cream cheese, sugar, corn starch, , egg mixture and salt in food processor and blend until smooth. Spread fulling over hot crust.
On the bottom shelf is where you should put it on the bottom shelf to diffuse heat. The crust and filling should be baked in center of oven for =30-33 minutes. until filling is just set and small cracks start to appear at edges..Put directly in refrigerator and chilled covered until cold and set about 6 hours.
HOW TO MAKE FROSTING
Chocolate and 3 Tablespoons water should be microwaved in 2 cup glass measure 25 to 30 seconds or until chocolate is soft . Add sugar, espresso powder and salt, whisk until smooth. Over chilled cheesecake . Chill until the frosting is firm.
The cheesecake should be lifted out of parchment from cheesecake . Cheescake should be moved to a cutting board and should be cut in to 24 bars , Then put on a serving plate.
Sunday, January 19, 2014
Tomato roasted crostini
2 cups small grape tomatoes
2 Tablespoons olive oil, divided
18 - 3/8 thick sour dough baguette slices
3 1/2 teaspoon white balsamic vinegar, divided
1 pinch cayenne pepper
1 15 ounce can cannellini beans, drained
1 large clove garlic finely chopped
1 1/4 teaspoon minced fresh rosemary , divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 cup plus 2 Tablespoons chopped fresh basil
The oven rack should be placed in top position and preheat oven to 450 degrees. With cooking spray coat small rimmed baking sheet. Toss the tomatoes in medium bowl in 1 Tablespoons oil. Spread tomatoes and 1 Tablespoon oil in medium bowl., The tomatoes should be spread on the baking sheet you already prepared and roast 12 minutes . Roast to 3 to 4 minutes more after stirring or until most tomatoes are slighly shriveled and some are scorched. Scrape it back into bowl then allow to cool
Coat bread slices lightlyon both sides with cooking spray. Slices should should be arranged on large baking sheet. Bake until slightly browned on bottom and beginning to crisp about 6 minutes.
The tomatoes should be tossed 1 1/.2 teaspoons with 1 1/2 teaspoon vinegar and season with cayenne and salt and pepper if desired.
2/3 cups beans should be placed in large pie plate. The rest of the oil should be heated in 1 Tablespoon oil in small nonstick skilled medium heat. Garlic and 1 teaspoon rosemary and stir 30-40 seconds or until very good strong smell. Oil mixture should be over beans in dish. This should be mashed to a coarse paste (some beans may still be whole) with large fork.The remaining 2 teaspoon vinegar, salt, pepper, 1/4 cup basil should be mixed together with remaining beans into paste. For each crostini you should set aside 1 tomato for each one and stir remaining tomatoes into beans
TO MAKE CROSTINI
Make the crostini mound bean mixture on toast slices. Combine rest of the 1/2 teaspoon rosemary and 2 Tablespoons basil in small bowl and lightly sprinkle it over bean mixture . Top each with one tomato.
2 Tablespoons olive oil, divided
18 - 3/8 thick sour dough baguette slices
3 1/2 teaspoon white balsamic vinegar, divided
1 pinch cayenne pepper
1 15 ounce can cannellini beans, drained
1 large clove garlic finely chopped
1 1/4 teaspoon minced fresh rosemary , divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 cup plus 2 Tablespoons chopped fresh basil
The oven rack should be placed in top position and preheat oven to 450 degrees. With cooking spray coat small rimmed baking sheet. Toss the tomatoes in medium bowl in 1 Tablespoons oil. Spread tomatoes and 1 Tablespoon oil in medium bowl., The tomatoes should be spread on the baking sheet you already prepared and roast 12 minutes . Roast to 3 to 4 minutes more after stirring or until most tomatoes are slighly shriveled and some are scorched. Scrape it back into bowl then allow to cool
Coat bread slices lightlyon both sides with cooking spray. Slices should should be arranged on large baking sheet. Bake until slightly browned on bottom and beginning to crisp about 6 minutes.
The tomatoes should be tossed 1 1/.2 teaspoons with 1 1/2 teaspoon vinegar and season with cayenne and salt and pepper if desired.
2/3 cups beans should be placed in large pie plate. The rest of the oil should be heated in 1 Tablespoon oil in small nonstick skilled medium heat. Garlic and 1 teaspoon rosemary and stir 30-40 seconds or until very good strong smell. Oil mixture should be over beans in dish. This should be mashed to a coarse paste (some beans may still be whole) with large fork.The remaining 2 teaspoon vinegar, salt, pepper, 1/4 cup basil should be mixed together with remaining beans into paste. For each crostini you should set aside 1 tomato for each one and stir remaining tomatoes into beans
TO MAKE CROSTINI
Make the crostini mound bean mixture on toast slices. Combine rest of the 1/2 teaspoon rosemary and 2 Tablespoons basil in small bowl and lightly sprinkle it over bean mixture . Top each with one tomato.
Rice Stuffed Mini Peppers
20- 2 inch long mini sweet pepper (preferably several different color)
2/3 cup Arborio rice (4 ounces)
3 Tablespoons olive oil
1 Tablespoons white wine vinegar
1/2 teaspoons dried Mexican oregano, crumbled
1/4 teaspoon Dijon Mustard
3 large jarred sweet cherry peppers seeded and chooped (2 1/2 Tablespoons )
1/3 cup freshly grated Parmesan cheese lightly packed
The rack will have to be put in the top position of oven and the oven should be preheated to 450 degrees. On rimmed baking sheet arrange pepper and 10-12 or until slightly softened and wrinkled . Cool on baking sheet,
One pepper should be layed on its side a paring knife should be used paring k nifew to cut long oval shaped opening into side of pepper , the stems and bottom should be left as is . (Pepper will resemble a canoe) Reserve oval shaped piece for filling. Carefully scoop out aqnd discard seeds from body of peppers Repeat with the rest of the remaining pepper. Chop up oval shaped pieces sand set aside. The rice should be placed in a saucepan cover with salted water and bring to a boil. The heat should be lowered to medium and cook 15 minutes Drain.
Whisk together oil, vinegar, oregano mustard and should be seasoned with salt and pepper , if desired . The mixture should be stirred into hot rice . The the saved chopped peppers , cherry peppers and cheese.
The mini peppers should be stuffed with rice mixture and arrange on platter.
2/3 cup Arborio rice (4 ounces)
3 Tablespoons olive oil
1 Tablespoons white wine vinegar
1/2 teaspoons dried Mexican oregano, crumbled
1/4 teaspoon Dijon Mustard
3 large jarred sweet cherry peppers seeded and chooped (2 1/2 Tablespoons )
1/3 cup freshly grated Parmesan cheese lightly packed
The rack will have to be put in the top position of oven and the oven should be preheated to 450 degrees. On rimmed baking sheet arrange pepper and 10-12 or until slightly softened and wrinkled . Cool on baking sheet,
One pepper should be layed on its side a paring knife should be used paring k nifew to cut long oval shaped opening into side of pepper , the stems and bottom should be left as is . (Pepper will resemble a canoe) Reserve oval shaped piece for filling. Carefully scoop out aqnd discard seeds from body of peppers Repeat with the rest of the remaining pepper. Chop up oval shaped pieces sand set aside. The rice should be placed in a saucepan cover with salted water and bring to a boil. The heat should be lowered to medium and cook 15 minutes Drain.
Whisk together oil, vinegar, oregano mustard and should be seasoned with salt and pepper , if desired . The mixture should be stirred into hot rice . The the saved chopped peppers , cherry peppers and cheese.
The mini peppers should be stuffed with rice mixture and arrange on platter.
Bangkok Flip
1 - 13.5 ounces can full fat coconut milk chilled overnight in refrigersator
4 ounce white rum or pineapple juice
1/3 cup honey
1 1/2 Tablespoon grated fresh ginger
1 teaspoon tarmaind paste . All the ingredients will be blended with 1 1/2 cups ice 10 seconds in blender , or until frothy. Divide among martini glasses and serve.
4 ounce white rum or pineapple juice
1/3 cup honey
1 1/2 Tablespoon grated fresh ginger
1 teaspoon tarmaind paste . All the ingredients will be blended with 1 1/2 cups ice 10 seconds in blender , or until frothy. Divide among martini glasses and serve.
Sage julep
36 fresh sage leaves 30 torn in half (1/2 cup)
6 left sage leaf for garnish
5 Meyer lemons or regular lemons , 3 quartered , 2 sliced for garnish
6 Tablespoons light brown sugar
12 ounce bourbon or unsweetened iced tea
6 ounce seltzer water (1/4 cup)
6 Tumblers should be chilled in fevers
Each drink should be made by 10 sage leaf halves , 2 lemomn quarters wnd 1 Tablespoon brown sugar in shaker..Mash together with back of spoon 30 seconds or until it has a beautiful smell.
add 4 ice cubes and top with 2 ounce bourbon and 1 ounce seltzer shake well.
The chilled tumblers should be filled with crushed ice. The julep mixture should be strained from shaker over ice and garnish with Meyers lemon slice and sage leaf.
6 left sage leaf for garnish
5 Meyer lemons or regular lemons , 3 quartered , 2 sliced for garnish
6 Tablespoons light brown sugar
12 ounce bourbon or unsweetened iced tea
6 ounce seltzer water (1/4 cup)
6 Tumblers should be chilled in fevers
Each drink should be made by 10 sage leaf halves , 2 lemomn quarters wnd 1 Tablespoon brown sugar in shaker..Mash together with back of spoon 30 seconds or until it has a beautiful smell.
add 4 ice cubes and top with 2 ounce bourbon and 1 ounce seltzer shake well.
The chilled tumblers should be filled with crushed ice. The julep mixture should be strained from shaker over ice and garnish with Meyers lemon slice and sage leaf.
The red headed Mary :Like a bloody mary wit Carrot juice
4 cups fresh carrot juice
12 ounces vodka
1/4 cup lemon juice
2 Tablespoons fresh or prepared horseradish
2Tablespoons vegetarian Worcestshire sauce
All ingredient should be stirred together in a pitcher and season with salt and freshly ground black pepper, if you so wish, This drink should chill 1 hour before serving
12 ounces vodka
1/4 cup lemon juice
2 Tablespoons fresh or prepared horseradish
2Tablespoons vegetarian Worcestshire sauce
All ingredient should be stirred together in a pitcher and season with salt and freshly ground black pepper, if you so wish, This drink should chill 1 hour before serving
ydarling Clementhyme
Here is a delicious recipe for a drink. If you want to make it non alcoholic instead of sp0arkling wine use seltzer instead.
1 cup sugar
11 thyme sprigs, divided
1 bottle sparkling wine such as Prosecco
6 ounce fresh clementine juice , plus 6 strips clementine zest for garnish
6 ounces cranberry juice
The sugar, 5 sprigs of thyme and 1 cup of water should be brought in a small saucepan to a boil. Lower heat to low and for 5 minutes simmer . Strain out solids after you cool it.
Put 1 teaspoon thyme syrup i nto bottom of each glass . Glass should be filled three quarters full with sparkling wine , then top with 1 ounce clementine juice and 1 ounce cranberry juice. The glasses should be garnished with clementine zest asnd 1 thyme sprig.
1 cup sugar
11 thyme sprigs, divided
1 bottle sparkling wine such as Prosecco
6 ounce fresh clementine juice , plus 6 strips clementine zest for garnish
6 ounces cranberry juice
The sugar, 5 sprigs of thyme and 1 cup of water should be brought in a small saucepan to a boil. Lower heat to low and for 5 minutes simmer . Strain out solids after you cool it.
Put 1 teaspoon thyme syrup i nto bottom of each glass . Glass should be filled three quarters full with sparkling wine , then top with 1 ounce clementine juice and 1 ounce cranberry juice. The glasses should be garnished with clementine zest asnd 1 thyme sprig.
Panko Style Crusted Tofu and vegetables
How to make coating
3 cups puffed rice cereal
1 Tablespoons vegetable oil
1 1/2 salt, divided
1 1/2 cups white rice flour
1 1/2 cups plain seltzer water
TOFU AND VEGETABLES
1 (16 ounces) block extra firm tofu, cubed
2 zucchini halved sliced on bias
6 large button mushrooms, halved
6 asparagus spears , trimmed
2 small red onions, cut into 8 wedges
1 red bell pepper, cored and sliced
7 Tablespoon vegetable oil, divided
HOW TO MAKE COATING
In a resealable plastic bag put with puffed rice . Seal this and roll them with a rolling pin until they are crumbs. Put in a bowl, stir in oil and 3/4 teaspoon salt Set aside.
Stir together rice flower and tnhe rest of the 3/4 teaspoon salt in large bowl. Whisk in seltzer water, adding 1 to 2 more Tablespoons more seltzer water, put 1 to 2 Tablespoons more seltzer water if necessary until consistency is like glue smooth and thick
HOW TO MAKE TOFU AND VEGETABLES
Line a baking sheets with paper towels. SEt aside.
Put the tofu cubes should be into puffed rice mixtuyre to coat. Put on the baking sheet.
Heat 2 Tablespoon oil in skillet over medium heat. Put in tofu and cook 6-7 minutes or until browned turning occasionally,. Put these on baking sheet with paper towel lining to drain. Put 1 Tablespoon oil to pan and cook zucchini to brown asnd crisp 6 or 7 minutes . Put on baking sheet. Do the same with the rest of the vegetable oil. Here you can sprinkle them with salt if you desire and serve hot.
3 cups puffed rice cereal
1 Tablespoons vegetable oil
1 1/2 salt, divided
1 1/2 cups white rice flour
1 1/2 cups plain seltzer water
TOFU AND VEGETABLES
1 (16 ounces) block extra firm tofu, cubed
2 zucchini halved sliced on bias
6 large button mushrooms, halved
6 asparagus spears , trimmed
2 small red onions, cut into 8 wedges
1 red bell pepper, cored and sliced
7 Tablespoon vegetable oil, divided
HOW TO MAKE COATING
In a resealable plastic bag put with puffed rice . Seal this and roll them with a rolling pin until they are crumbs. Put in a bowl, stir in oil and 3/4 teaspoon salt Set aside.
Stir together rice flower and tnhe rest of the 3/4 teaspoon salt in large bowl. Whisk in seltzer water, adding 1 to 2 more Tablespoons more seltzer water, put 1 to 2 Tablespoons more seltzer water if necessary until consistency is like glue smooth and thick
HOW TO MAKE TOFU AND VEGETABLES
Line a baking sheets with paper towels. SEt aside.
Put the tofu cubes should be into puffed rice mixtuyre to coat. Put on the baking sheet.
Heat 2 Tablespoon oil in skillet over medium heat. Put in tofu and cook 6-7 minutes or until browned turning occasionally,. Put these on baking sheet with paper towel lining to drain. Put 1 Tablespoon oil to pan and cook zucchini to brown asnd crisp 6 or 7 minutes . Put on baking sheet. Do the same with the rest of the vegetable oil. Here you can sprinkle them with salt if you desire and serve hot.
cauliflower and chickpeas with Ras El Hanout en Papillote
1 cup couscous
optional 1 pinch of salt
2 1/2 Tablespoon olive oil,m divided plus more for drizzling
2 cups small cauliflower florets
1 small fennel bulbs, quartered and thinly sliced ( 1 cup)
1 cup canned or cooked chickpeas
1 Tablespoon ras el hanout
2 teaspoons lemon juice
1 clove garlic, minced ( 1 teaspoon)
3 jarred and roasted peppers drained and cut into 2 inch strips
3/4 cup pitted dates for garnish
Lemon wedges for garnish
Oven should be preheated to 400 degrrees 4-15 inch lengths of parchment paper and fold each in half. Set aside.
Put the couscous in bowl and add salt if you use it, it will add sodium to the dish so if you have high blood pressure you can leave it out). Pour 1 cup couscous , cover and and stand 3 minutes Stir in 1/;2 teaspoon oil and set aside.
Toss together cauliflower , fennel, onion, chickpeas, ras el hanout, lemon juice, garlic and the rest of 2 teaspoons oil in a bowl. The open folded parchment sheets like they are a book. and spoon 1/2 cup couscous to one side of crease. 1 heap of of cauliflower mixture and top each serving with them.
Over the cauliflower mixture lay red pepper strips and sprinkle with dates . Fold over parchment so the edges meet over food then crimp and seal edges with small overlapping diagonal folds
Put the packets on large baking sheets and bake 20 minutes. Before serving cool 2 minutes .Use garnish of lemon wedges.
optional 1 pinch of salt
2 1/2 Tablespoon olive oil,m divided plus more for drizzling
2 cups small cauliflower florets
1 small fennel bulbs, quartered and thinly sliced ( 1 cup)
1 cup canned or cooked chickpeas
1 Tablespoon ras el hanout
2 teaspoons lemon juice
1 clove garlic, minced ( 1 teaspoon)
3 jarred and roasted peppers drained and cut into 2 inch strips
3/4 cup pitted dates for garnish
Lemon wedges for garnish
Oven should be preheated to 400 degrrees 4-15 inch lengths of parchment paper and fold each in half. Set aside.
Put the couscous in bowl and add salt if you use it, it will add sodium to the dish so if you have high blood pressure you can leave it out). Pour 1 cup couscous , cover and and stand 3 minutes Stir in 1/;2 teaspoon oil and set aside.
Toss together cauliflower , fennel, onion, chickpeas, ras el hanout, lemon juice, garlic and the rest of 2 teaspoons oil in a bowl. The open folded parchment sheets like they are a book. and spoon 1/2 cup couscous to one side of crease. 1 heap of of cauliflower mixture and top each serving with them.
Over the cauliflower mixture lay red pepper strips and sprinkle with dates . Fold over parchment so the edges meet over food then crimp and seal edges with small overlapping diagonal folds
Put the packets on large baking sheets and bake 20 minutes. Before serving cool 2 minutes .Use garnish of lemon wedges.
seitan Vegetables , and cracked black pepper en papillote
En Papillote means a packet of packhment paper fold up.
1/2 teaspoon orange juice
2 Tablespoon olive oil
3 cloves garlic , minced (1 Tablespoon)
1/4 teaspoon cracked black pepper or red pepper flakes
1 small head broccoli , broken into small florets (4 cups)
4 carrots , sliced on bias (2 cups)
2 parnsips peeled and thinly sliced on bias (2 cups)
1 8 ounce packages package seitan drained and sliced
1/2 cup dried cranberries
1/2 cup chopped cilantro
The oven should be preheated to 400 degrees 4 -15 inch lengths of parchment papers and folds in half sdhould be cut Set aside.
Orange juice, oil, garlic and pepper in large bowl should be whisked together . Broccoli, carrots, parsnips, seitan and cranberries, and to toss to coat with juice mixture should be added . This can be seasoned with salt and pepper.
The folded parchment should be folded like a book and arrange 2 cups vegetables to one side of crease on each seat. Fold parchment over the food and make sure the edges meet , then seal edges with small overlapping diagonal folds and crimp them at that time.
The packets should be put on a large baking sheet for 15 minutes . For 2 minutes before serving . Sprinkle with cilantro.
1/2 teaspoon orange juice
2 Tablespoon olive oil
3 cloves garlic , minced (1 Tablespoon)
1/4 teaspoon cracked black pepper or red pepper flakes
1 small head broccoli , broken into small florets (4 cups)
4 carrots , sliced on bias (2 cups)
2 parnsips peeled and thinly sliced on bias (2 cups)
1 8 ounce packages package seitan drained and sliced
1/2 cup dried cranberries
1/2 cup chopped cilantro
The oven should be preheated to 400 degrees 4 -15 inch lengths of parchment papers and folds in half sdhould be cut Set aside.
Orange juice, oil, garlic and pepper in large bowl should be whisked together . Broccoli, carrots, parsnips, seitan and cranberries, and to toss to coat with juice mixture should be added . This can be seasoned with salt and pepper.
The folded parchment should be folded like a book and arrange 2 cups vegetables to one side of crease on each seat. Fold parchment over the food and make sure the edges meet , then seal edges with small overlapping diagonal folds and crimp them at that time.
The packets should be put on a large baking sheet for 15 minutes . For 2 minutes before serving . Sprinkle with cilantro.
arfalle with Artichokes al Cartoccio
This is pasta in a packet.
3/4 cup part skim ricotta cheese
1/4 cup chopped fresh chives
1 clove garlic, minced (1 teaspoon)
4 ounces frfalle (bow tie pasta)
5 teaspoon olive oil, divided
4 marinated artichokes, cut into eights , plus reserved oil for drizzling
12 cherry or grape tomatoes , halved
16 small black olives
2 Tablespoons sliced green olives , optionals
The oven should be preheated toi 400 degrees . 4 15 inch lengths cut ting 4 of parchmkent paper and fold in half. set aside.
Ricotta, chives, and garlic should be whisked together Cook pasta according to what the package says then toss with 1 teaspoon oil then drain.
Parchment paper sheets should be opened like a book and spread 1/2 cup pasta to one side of crease on each sheet . Each serving should be topped with 3 Tablespoons ricotta mixture, 8 artichoke slices, 6 cherry tomato halves, 4 black olives , 1 1/2 teaspoons sliced green olives (if you choose to use them) and 1 teaspoon oil. Fold parchment over the food until the edges meet then crimp and with small overlapping diagonal folds seal the edges.
Bake the packets for 15 minutes on a large baking sheet. For 2 minutes beforte serving let stand 2 minutes.
3/4 cup part skim ricotta cheese
1/4 cup chopped fresh chives
1 clove garlic, minced (1 teaspoon)
4 ounces frfalle (bow tie pasta)
5 teaspoon olive oil, divided
4 marinated artichokes, cut into eights , plus reserved oil for drizzling
12 cherry or grape tomatoes , halved
16 small black olives
2 Tablespoons sliced green olives , optionals
The oven should be preheated toi 400 degrees . 4 15 inch lengths cut ting 4 of parchmkent paper and fold in half. set aside.
Ricotta, chives, and garlic should be whisked together Cook pasta according to what the package says then toss with 1 teaspoon oil then drain.
Parchment paper sheets should be opened like a book and spread 1/2 cup pasta to one side of crease on each sheet . Each serving should be topped with 3 Tablespoons ricotta mixture, 8 artichoke slices, 6 cherry tomato halves, 4 black olives , 1 1/2 teaspoons sliced green olives (if you choose to use them) and 1 teaspoon oil. Fold parchment over the food until the edges meet then crimp and with small overlapping diagonal folds seal the edges.
Bake the packets for 15 minutes on a large baking sheet. For 2 minutes beforte serving let stand 2 minutes.
Salmon with lemon caperd and rosemary
This one is for those vegetaraians who eat fish. It is also a good recipe for anybody who isn't necessarily vegetarian and loves salmon.
4 (4 ounce )skinless salmon fillets , each about 1 inch thick
1/4 cup extra virgin olive oil
kosher salt and fresh ground black pepper
4 lemon slices
4 Tablespoons lemon juice (from 1 large onion)
8 Tablespoons Marsala wine
4 teaspoons capers , drained and rinsed
Over medium high heat put a grill pan
On a piece of foil large enough to fold over and seal put a salmon fillet in four separate foil pieces . Both of the sides of the salmon should be brushed on both sides oil oil, season with salt and pepper 1/2 teaspoon for BOTH of them. Top with one lemon slice each fillet , 1 Tablespoons lemon juice, 2 Tablespoons wine and 1 teaspoon capers .The salmon should be put in the foil packetsd and tighty wrapped
On the hot grill pan place the foil packets and cook 8-10 minutes until medium. Put the salmon foil packets one on each plate serve and the people who are eating it open the foil.
4 (4 ounce )skinless salmon fillets , each about 1 inch thick
1/4 cup extra virgin olive oil
kosher salt and fresh ground black pepper
4 lemon slices
4 Tablespoons lemon juice (from 1 large onion)
8 Tablespoons Marsala wine
4 teaspoons capers , drained and rinsed
Over medium high heat put a grill pan
On a piece of foil large enough to fold over and seal put a salmon fillet in four separate foil pieces . Both of the sides of the salmon should be brushed on both sides oil oil, season with salt and pepper 1/2 teaspoon for BOTH of them. Top with one lemon slice each fillet , 1 Tablespoons lemon juice, 2 Tablespoons wine and 1 teaspoon capers .The salmon should be put in the foil packetsd and tighty wrapped
On the hot grill pan place the foil packets and cook 8-10 minutes until medium. Put the salmon foil packets one on each plate serve and the people who are eating it open the foil.
crispy chickpeas
vegetable oil and cooked spray
2 (15 ounce) cans chickpeas, drained and rinsed
2 Tablespoons extra virgin olive oil
1 to 2 teaspoons sea salt
The oven rack should be put in center of oven sand preheat to 350 degrees.
A baking sheet should be sprayed with vegetable oil cooking spray.
On a clean kitchen towel or several paper towels and dry thoroughly the chickpeas. Toss the chickpeas with olive oil to coat in a medium bowl. Sprinkle with the sea salt and toss again. Put them in an even layer to the prepared baking sheet.
Bake shake the pan half way through cooking time until the chickpeas are crunchy at least 50 minutes to an hour . Let cool at least 1 hour the chickpeas as they become crispier as then cool. Best if you eat these in one day!
2 (15 ounce) cans chickpeas, drained and rinsed
2 Tablespoons extra virgin olive oil
1 to 2 teaspoons sea salt
The oven rack should be put in center of oven sand preheat to 350 degrees.
A baking sheet should be sprayed with vegetable oil cooking spray.
On a clean kitchen towel or several paper towels and dry thoroughly the chickpeas. Toss the chickpeas with olive oil to coat in a medium bowl. Sprinkle with the sea salt and toss again. Put them in an even layer to the prepared baking sheet.
Bake shake the pan half way through cooking time until the chickpeas are crunchy at least 50 minutes to an hour . Let cool at least 1 hour the chickpeas as they become crispier as then cool. Best if you eat these in one day!
Update Waldorf saladwith apple vinaigrette
FOR THRE COUSCOUS
1 Tablespoons safflower or grapeseed oil
1/2 cup whole wheat pearl couscous
kosher salt
FOR THE VINAIGRETTE
1/4 cup apple cider vinegar
1 Tablespoons honey
kosher salt and freshly ground black pepper
1/2 cup safflower or grapeseed oil
FOR THE SALAD
1 large Gala apple cored and cut into 1/4 to 1/2 inch diced
1 small fennel bulb, chop into 1/4 to 1/2 inch pieces
1 cup small green seedless grapes, halved
3/4 cup walnut pieces , toasted
6 outer leaves from a large radicchio
The couscous should be made by heating oil over medium high heat in a small saucepan. Toast couscous until lightly golden , which should take about 4 minutes. 3/4 cup water and 1/4 teaspoon salt should be added and bring to a boil. So that the water simmers decrease the heat. You should put the cover of the pan and cook until liquid is absorbed about 10 minutes .ncover the pan and set aside to cool.
HOW TO MAKE THE VINAIGRETTE
Whisk together the vinegar, honey,1 1/2 teaspoons salt , 1/4 teaspoon pepper and the oil. in a small bowl
HOW TO MAKE THE SALAD
Toss together the apple, fennel, grapes, walnuts and couscous in a large bowl. drizzle the vinagrette over the salad tossing until coated.
Put 1 raddichio leaf on each plate , spoon the salad into each leaf , letting some spill over
1 Tablespoons safflower or grapeseed oil
1/2 cup whole wheat pearl couscous
kosher salt
FOR THE VINAIGRETTE
1/4 cup apple cider vinegar
1 Tablespoons honey
kosher salt and freshly ground black pepper
1/2 cup safflower or grapeseed oil
FOR THE SALAD
1 large Gala apple cored and cut into 1/4 to 1/2 inch diced
1 small fennel bulb, chop into 1/4 to 1/2 inch pieces
1 cup small green seedless grapes, halved
3/4 cup walnut pieces , toasted
6 outer leaves from a large radicchio
The couscous should be made by heating oil over medium high heat in a small saucepan. Toast couscous until lightly golden , which should take about 4 minutes. 3/4 cup water and 1/4 teaspoon salt should be added and bring to a boil. So that the water simmers decrease the heat. You should put the cover of the pan and cook until liquid is absorbed about 10 minutes .ncover the pan and set aside to cool.
HOW TO MAKE THE VINAIGRETTE
Whisk together the vinegar, honey,1 1/2 teaspoons salt , 1/4 teaspoon pepper and the oil. in a small bowl
HOW TO MAKE THE SALAD
Toss together the apple, fennel, grapes, walnuts and couscous in a large bowl. drizzle the vinagrette over the salad tossing until coated.
Put 1 raddichio leaf on each plate , spoon the salad into each leaf , letting some spill over
Kale Juice
1 1/2 pounds kale
2 medium carrots, scrubbed
2 medium apples (such as Fuji or Honeycrisp) halved and cored
1 small lemon peeled
All the ingredients must pass through a juice maker according to how the juicer gives the directions
Pour into glasses and serve
2 medium carrots, scrubbed
2 medium apples (such as Fuji or Honeycrisp) halved and cored
1 small lemon peeled
All the ingredients must pass through a juice maker according to how the juicer gives the directions
Pour into glasses and serve
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