tag:blogger.com,1999:blog-87306001959191704142024-03-13T08:10:48.636-07:00Well-Cookbookedso many cookbooks, so little timeThomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-8730600195919170414.post-60808237219680621542012-11-13T09:00:00.000-08:002013-08-18T15:59:47.915-07:00Bell[e of the Ball] Pepper SoupA note by the author suggested one serve this soup alongside the <a href="http://wellcookbooked.blogspot.com/2012/11/nevermind-kings-tell-me-more-about.html" target="_blank">Whole Wheat Penne with Cabbage and Cumin</a>. Done and done. My husband enjoyed the soup even more than the main dish, which--since it was fabulous, means this was even more so. Mmmmm.<br />
<br />
<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;">Bell Pepper Soup</span></b>from Diana Shaw's <a href="http://www.amazon.com/Almost-Vegetarian-Primer-Chicken-Altogether/dp/051788206X" target="_blank">Almost Vegetarian</a></blockquote>
<br />
<ul>
<li>1 Tbls extra virgin olive oil</li>
<li>2 cups chopped yellow onion</li>
<li>1 cup carrots, peeled and chopped</li>
<li>1 cup chopped celery</li>
<li>1 large red pepper, <a href="http://allrecipes.com/howto/roasting-peppers/" target="_blank">roasted, peeled, seeded, and sliced</a></li>
<li>1 large yellow pepper, <a href="http://allrecipes.com/howto/roasting-peppers/" target="_blank">roasted, peeled, seeded, and sliced</a></li>
<li>1 small round red or white potato (1/4 lb), peeled and sliced</li>
<li>3 cups vegetable broth, homemade or canned</li>
</ul>
<blockquote class="tr_bq">
Heat the olive oil in a medium saucepan over medium-high heat. Add the onions, carrot, and celery, turn the heat down to medium and saute until softened, about 10 minutes. Add the bell peppers and potato, and stir to coat with the other vegetables. Add the vegetable broth, bring to a boil, cover, and lower heat to medium-low. Simmer until the potato falls apart when you pierce it with a knife, about 8 minutes. Puree the soup (using a stick blender in the pot or by transferring the soup to a food processor). Serve hot.</blockquote>
I used four peppers instead of just the two that were called for (why not?) which gave this soup a very peppery taste. I'm not usually a "blend everything together" soup fan, but in this case it was fantastic.<br />
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<br />Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-77842907739172601632012-11-11T09:11:00.001-08:002012-11-11T09:14:21.454-08:00nevermind kings, tell me more about cabbagesThree heads of red CSA cabbage <strike>brought me to my knees in desperation</strike> was my inspiration for this recipe search. I'd already had to toss one head because I'd left it so long it turned squishy (yuck), and I shredded and froze another for future batches of <a href="http://wellcookbooked.blogspot.com/2010/09/i-cooked-borscht.html" target="_blank">borscht</a>, but I wanted to use the third.<br />
<br />
Diana Shaw's cookbook <a href="http://wellcookbooked.blogspot.com/2010/09/i-cooked-borscht.html" target="_blank">Almost Vegetarian</a> has been sitting on my shelves, neglected and forlorn, for nearly ten years now. On this occasion I suppose it was Fate's hand which guided me to its lime green spine and made me pluck it from the shelf. The index search brought me to this recipe--a gift from the gods (or as near as cabbage in any form can be considered a gift):<br />
<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;">Whole Wheat Penne with Cabbage and Cumin</span></b></blockquote>
<br />
<ul>
<li>2 tsp extra virgin olive oil</li>
<li>1 onion, thinly sliced</li>
<li>1 large carrot, peeled and thinly sliced</li>
<li>2 cups shredded red cabbage</li>
<li>1 medium red or white low-starch potato, peeled and sliced paper thin</li>
<li>1 tsp whole cumin seeds</li>
<li>4 ounces fontina or taleggio cheese, thinly sliced</li>
<li>3 cups imported dried whole wheat penne</li>
</ul>
<br />
<blockquote class="tr_bq">
Heat the olive oil in a large skillet over medium heat. When hot, add the onion, carrot, cabbage, potato, and cumin, and saute until the onion is soft and limp, about 8 minutes. Cover and let steam until the cabbage is very tender and the potato has cooked through, about 12 minutes. Turn off the heat. </blockquote>
<blockquote class="tr_bq">
Meanwhile, cook the penne according to package directions. Drain, then quickly toss it into the skillet, along with the cabbage mixture and the cheese. Toss briskly with two wooden spoons and serve at once, in warmed bowls.</blockquote>
Even though this was a Hail-Mary-of-cabbage situation, it worked out very well. I substituted a bit from the ingredients list. I was out of cumin seeds so I used ground cumin, and I didn't have either of the fancy cheeses for which the recipe called, so I substituted a bag of shredded mozzarella & parmesan. I would never have considered cabbage and cheese with pasta, but turns out its a very satisfactory combination. In my house, cabbage is more often served raw in salads or cooked to a near soggy mess with brisket--with this pasta dish it's sautéed and then steamed, and then the cheese ensures the cabbage/veggie mix becomes sauce-like, coating the whole wheat pasta. Really, an excellent way to not only use-up cabbage, but to eat pasta. We'll be making this again. Thank you, previously unused cookbook!Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-61009975325939238532012-09-25T09:38:00.000-07:002012-09-25T09:38:09.613-07:00Broccoli Stems: a treat for the whole family<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VS8LK1ema3cHTX2xaA9YynExwSVyyjGHK2sHsvK6FFLDOfNpznGL7mI4xrVwwiNE28MzyvBFBC9QQMS4XmoFxVhJqMk7RyXzV4fCefQGnQtTMaO_FSxHEEjs8zfbF3O5lVmuTYxG6tU/s1600/IMG_1297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VS8LK1ema3cHTX2xaA9YynExwSVyyjGHK2sHsvK6FFLDOfNpznGL7mI4xrVwwiNE28MzyvBFBC9QQMS4XmoFxVhJqMk7RyXzV4fCefQGnQtTMaO_FSxHEEjs8zfbF3O5lVmuTYxG6tU/s320/IMG_1297.JPG" width="240" /></a></div>
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Sometimes it's the little things. Shulman's cookbook suggested this recipe as a tasty way to use the whole broccoli plant, even if another recipe calls for only the florets. Turns out it's both simple and very, very good.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b> Garlic Broccoli Stems </b></span><br />
from Martha Rose Shulman's <a href="http://www.amazon.com/Gourmet-Vegetarian-Feasts-International-Appetizing/dp/089281389X" target="_blank">Gourmet Vegetarian Feasts</a><br />
<br />
<br />
<ul>
<li>Stems from 1 1/2 lb broccoli, peeled and sliced 1/4-inch thick</li>
<li>1/2 tsp sea salt</li>
<li>1 Tbls wine vinegar</li>
<li>1 clove garlic, minced or put through a press</li>
<li>2 Tbls olive or safflower oil</li>
<li>[optional: fresh dill]</li>
</ul>
<div>
<ol>
<li>Toss broccoli stems with salt in a jar and refrigerate several hours. Pour off whatever liquid accumulates and rinse.</li>
<li>Add vinegar, garlic, [dill] and oil and shake together well. Refrigerate for several hours. Place in a bowl and serve.</li>
</ol>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWS-ssLlld9FSD8NOfLstYYGNeRwqthiQzQ56Eg5aQQBc2yVFi1AxzOVEjKVl6NcdkkBzZESEKXo7BJ_zbrU_-ve0SYAC8HHg_fsxnyuff8_cCxTK0LdlX1PleCxAC7l2QL1pIcJTqMM/s1600/IMG_1300.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWS-ssLlld9FSD8NOfLstYYGNeRwqthiQzQ56Eg5aQQBc2yVFi1AxzOVEjKVl6NcdkkBzZESEKXo7BJ_zbrU_-ve0SYAC8HHg_fsxnyuff8_cCxTK0LdlX1PleCxAC7l2QL1pIcJTqMM/s400/IMG_1300.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toddler Approved!</td></tr>
</tbody></table>
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Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-45130030415823287832012-09-13T07:00:00.000-07:002012-09-13T07:00:00.499-07:00Oodles of Noodles (and a sauce!)This recipe was recommended as an ideal accompaniment to <a href="http://www.wellcookbooked.blogspot.com/2012/06/saucy-side-of-green-gold.html" target="_blank">a side dish</a> I was making. Simple to make, tasty to eat. And another opportunity to use our wasabi powder (because, seriously, unless you're making a lot of sushi rolls, how else are you to use-up the can of powdered wasabi?).<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Noodles with Mirin</span></b><br />
from <a href="http://www.amazon.com/Moosewood-Restaurant-Cooks-Home-Adventurous/dp/0671679929" target="_blank">Moosewood Restaurant Cooks at Home</a><br />
<ul>
<li>8 ounces noodles (somen, linguni, or whole wheat spaghetti)</li>
<li>1/2 cup mirin (or sweet sherry)</li>
<li>2 cups water</li>
<li>1 1/2 Tbls vegetable bouillon powder (1 1/2 cubes)</li>
<li>1/4 cup soy sauce</li>
<li>2/3 cup fresh or frozen snow peas or green peas</li>
<li>2 tsp powdered wasabi mixed with 2 tsp water</li>
<li>chopped scallions</li>
</ul>
<div>
<ol>
<li>Bring a large covered pot of water to boil and add the pasta.</li>
<li>While the pasta cooks, bring the mirin, 2 cups of water, bouillon powder, and soy sauce to a simmer in a small saucepan. Add the peas and cook briefly, until they are tender but still bright green. Stir in the wasabi paste.</li>
<li>When the pasta is al dente, drain it and transfer it to a serving bowl. Pour the peas and sauce over the pasta and toss well.</li>
<li>Top with chopped scallions and serve warm, at room temperature, or chilled. (To serve at room temperature, allow the finished dish to sit for 12 to 20 minutes. To serve chilled, refrigerate for at least an hour.)</li>
</ol>
<div>
I'd say this counts as one of my sauces/dressings, no? What are we on now...?</div>
</div>
Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-3821150934805539722012-09-12T08:00:00.000-07:002013-08-18T16:02:28.783-07:00Feast Your Nose On This: A Curry Dinner<div class="separator" style="clear: both; text-align: left;">
Mmmm. You're either a curry person or you're <strike>dumb</strike> not. Here is a three recipe feast for those of you in my pro-curry camp, adapted from Atlas' and Kayte's <b><i>Vegetarian Express</i></b>:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeKIlBC1ZkrcAdjO24DwrRxHGaTFpIhBp_EGej24cllseQrhOit_Szw7wjGRXUD_kAAgFP4wv55adgDMuT1vtF8boCyyP4wL0z59FGA2zknfwW7bxTIET0cRhztuNKTjvdIa1vjgXtyA/s1600/IMG_1263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeKIlBC1ZkrcAdjO24DwrRxHGaTFpIhBp_EGej24cllseQrhOit_Szw7wjGRXUD_kAAgFP4wv55adgDMuT1vtF8boCyyP4wL0z59FGA2zknfwW7bxTIET0cRhztuNKTjvdIa1vjgXtyA/s400/IMG_1263.JPG" width="300" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;">Fruit & Spice Pilaf</span></b></div>
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</div>
<ul>
<li>1 cup raw quinoa (the original recipe called for couscous. My instructions below are for quinoa)</li>
<li>2 Tbls butter</li>
<li>1 onion, finely chopped</li>
<li>2 apples, peeled and diced</li>
<li>1/2 cup chopped mixed dried fruits (I used raisins)</li>
<li>1 tsp cinnamon</li>
<li>1/2 tsp ground ginger</li>
<li>1/2 tsp turmeric</li>
<li>Salt, to taste</li>
<li>1/3 cup toasted sliced or slivered almonds (I used walnuts)</li>
</ul>
<br />
<ol>
<li>Rinse the quinoa and combine it with 2 cups water. Bring to boil, reduce to a simmer and cook for 10-15 minutes on medium or until water is absorbed, cover and let sit for five minutes, then fluff with a fork.</li>
<li>As the quinoa cooks, melt the butter in a skillet on medium heat. Add the onion and saute until translucent.</li>
<li>Add the diced apple into the onion saute, cover, and let cook for another 3-5 minutes or until the apple has softened. Stir the dried fruit into the apple-onion mixture.</li>
<li>Add the cooked quinoa to the skillet. Pour 1/2 cup water into the skillet and sprinkle in the spices. Stir and cook for a couple of minutes, until everything is well-mixed and heated through.</li>
<li>Salt to taste. Add the nuts. Serve. (Alternative: set the toasted nuts aside in a serving dish and let people sprinkle on their own, to taste.)</li>
</ol>
<div>
<b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div>
<div>
<b><span class="Apple-style-span" style="font-size: large;">Creamed Curried Vegetables</span></b></div>
<div>
<ul>
<li>2 large carrots, roughly chopped</li>
<li>2 medium potatoes, scrubbed and cut into large dice</li>
<li>3 cups cut broccoli florets (save the stalks for <a href="http://wellcookbooked.blogspot.com/2012/09/broccoli-stems-treat-for-whole-family.html" target="_blank">another recipe</a>)</li>
<li>1 cup peas</li>
<li>2 Tbls flour</li>
<li>3/4 cup whole milk or whole plain yogurt</li>
<li>1-2 tsp curry powder, to taste</li>
<li>Salt, to taste</li>
<li><i>1-2 Tbls minced jalapeno pepper, optional</i></li>
</ul>
</div>
<div>
<ol>
<li>Place the carrots and potatoes in a large saucepan with enough water to cover all but an inch of their volume. Bring to a simmer, cover, and cook until nearly tender, about 10 minutes.</li>
<li>Add the broccoli and peas. Cover and cook another 5 minutes or so, until broccoli is tender-crisp. </li>
<li>As the broccoli & peas cook, dissolve the flour in the milk (or mix into the yogurt) and then stir in the curry powder. Add the mixture to the vegetables, followed by the jalapeno (if using). </li>
<li>Cook, uncovered, another 2-3 minutes until the liquid has thickened. Season to taste with salt. </li>
</ol>
</div>
<div>
<b><span class="Apple-style-span" style="font-size: large;"><br /></span></b></div>
<div>
<b><span class="Apple-style-span" style="font-size: large;">Cucumber Raita</span></b></div>
<div>
<ul>
<li>1 large cucumber, peeled, quartered, and diced</li>
<li>1 cup whole plain yogurt</li>
<li>Salt & Pepper, to taste</li>
<li>Fresh dill weed, optional</li>
</ul>
<div>
<ol>
<li>If cucumber seeds are large and watery, remove before dicing the cucumber (if small, leave them in). </li>
<li>Combine the cucumber and yogurt in a serving dish and mix thoroughly. Season to taste with salt and pepper (and dill, if using).</li>
</ol>
</div>
</div>
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Why I love this dinner: The vegetable curry has a snappy zip to it. The simple raita is cool and refreshing. The pilaf is sweet and simple. It's a great combination of flavors to have on one plate. If you're a lover of curry (or suspect you might be) I encourage you to recreate this meal in your own kitchen. It's a great way to warm up as this autumn weather gains hold over summer's warmth, and it's surprisingly quick to make.Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-17954094347817576282012-08-05T13:42:00.004-07:002012-08-05T13:42:46.796-07:00Curried Corn & PeppersIt's high summer, which means... You said it: CORN! It's too good <i>not</i> to buy, but once home it can feel overwhelming, having to whip up continuous batches of corn cakes and breads...<br />
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Here's a tasty option I discovered this weekend that's even easier (for me) than loading up a giant pot of boiling water:<br />
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<b><span class="Apple-style-span" style="font-size: large;">Curried Corn and Peppers</span></b><br />
from <u>Moosewood Restaurant Cooks at Home</u> from the The Moosewood Collective<br />
<br />
<ul>
<li>1 cup chopped scallions</li>
<li>1 red or green bell pepper, diced</li>
<li>1 Tbl butter</li>
<li>1 tsp curry powder</li>
<li>2 1/2 cups fresh or frozen cut corn</li>
<li>2 tomatoes</li>
<li>salt and ground black pepper to taste</li>
</ul>
<div>
Saute the scallions and bell pepper in the butter on medium heat for about 2 minutes. Stir in the curry powder and the corn. Chop the tomatoes and add them to the skillet. Continue to cook for about 5 minutes, stirring frequently, until the vegetables are thoroughly heated. Add salt and pepper to taste.</div>
<div>
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The cookbook suggests this is a dish that can "play many roles," and they suggest it as a filling for an omelet or burrito (both sound good to me) or as a side accompanying flavored rice dishes or a stuffing for pita bread. </div>Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-4122572039928705562012-07-28T08:10:00.000-07:002012-07-28T08:10:20.416-07:00Avocado Mayo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRAYC55lq1ebx-MsbT7tVoJ8MWh1D8ojAQ0clPhVTB0eK4rkeE-q9_ALhwGE29nF7AuPa_QXU9FjilUmpIkRGEBeVStQO7IdxsnZ1TVV_uw-2ZQQ-obfzCu8OGn00OakxeGmvFctMP78/s1600/PICT0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRAYC55lq1ebx-MsbT7tVoJ8MWh1D8ojAQ0clPhVTB0eK4rkeE-q9_ALhwGE29nF7AuPa_QXU9FjilUmpIkRGEBeVStQO7IdxsnZ1TVV_uw-2ZQQ-obfzCu8OGn00OakxeGmvFctMP78/s400/PICT0130.JPG" width="337" /></a></div>
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From <a href="http://www.amazon.com/Cooking-Cookbook-Edition-Complete-Unabridged/dp/B000Z43G52" target="_blank">The All New Fannie Farmer Boston Cooking School Cookbook</a>, tenth edition</div>
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As mayonnaise goes this was pretty good. I served it on tomato slices as a side.<br />
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Not life-changing, but a nice something to do with avocado.Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-80298848486563912092012-07-22T07:35:00.002-07:002012-07-22T07:35:27.821-07:00Superb Strawberry Omelettes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHq2m7HBsCU8olEJT2QTXoCU4_TVLWUGQl5g0YYOnwwHrmbGYx0E7C7QQ5Fw0-JmN9MGMMKwx6lESpFXt1ZEe59Qv29t9BLXr4F81qK3stmcGmNN41sUCUBa1v3pExWLFBlbZap-n-_c/s1600/IMG_0953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLHq2m7HBsCU8olEJT2QTXoCU4_TVLWUGQl5g0YYOnwwHrmbGYx0E7C7QQ5Fw0-JmN9MGMMKwx6lESpFXt1ZEe59Qv29t9BLXr4F81qK3stmcGmNN41sUCUBa1v3pExWLFBlbZap-n-_c/s400/IMG_0953.JPG" width="282" /></a></div>
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This did sound a little strange upon first read, but I realized it's like a crepe, and crepes are delicious. As was this (and much easier to make than a crepe). A great way to use strawberries that may otherwise go squishy (does that happen in your house? We so rarely have fresh organic berries that when we do get them, I forget we have them!).<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;"> Strawberry Omelette</span></b><br />
from Martha Rose Shulman's <a href="http://www.amazon.com/Gourmet-Vegetarian-Feasts-International-Appetizing/dp/089281389X" target="_blank"><i>Gourmet Vegetarian Feasts</i></a><br />
<br />
<i> For each omelette:</i><br />
<ul>
<li>1 Tbls butter for pan</li>
<li>2 eggs, beaten</li>
<li>a generous handfull of strawberries, stemmed</li>
<li>2 Tbls plain yogurt</li>
<li>1 tsp mild honey</li>
<li>fresh mint for garnish (optional)</li>
</ul>
<ol>
<li>Heat butter in an omelette pan, and meanwhile beat the eggs.</li>
<li>Crush the strawberries very slightly and mix together with yogurt and honey.</li>
<li>When the butter has stopped sizzling, pour in eggs and tilt pan to coat evenly. Gently shake pan while lifting edges of omelette so that uncooked eggs can run underneath. As soon as it is set, spread strawberry mixture down the center. </li>
<li>Fold omelette, cook a minute longer, and turn out of pan onto a plate. Garnish with fresh mint and serve.</li>
</ol>
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I didn't have mint on hand, but otherwise made this according to recipe. Quick, easy, tasty. Perfect for that special early-summer breakfast or brunch. Share it with someone you love!Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-88787855985668179162012-06-30T06:00:00.000-07:002012-06-30T06:00:08.741-07:00A Saucy Side of Green & GoldThis was a good side dish, but you have to like the taste of sesame (which it so happens I do). I liked the contrasting colors. Substituting the orange for the lime was done out of necessity (started cooking before I realized we'd used-up all the limes) but it worked out well. Still, I look forward to the slightly sharper bit of the lime juice the next time I make this one.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b>Broccoli and Carrots with <strike>Lime</strike> Citrus Dressing</b></span><br />
from <a href="http://www.amazon.com/Moosewood-Restaurant-Cooks-Home-Adventurous/dp/0671679929" target="_blank">Moosewood Restaurant Cooks at Home</a><br />
<br />
<br />
<ul>
<li>2 carrots, thinly sliced on the diagonal</li>
<li>3 stalks broccoli, heads cut into florets, stalks (if using) peeled and sliced on the diagonal</li>
</ul>
<i><i><br /></i><br />
<b>Dressing</b></i><br />
<br />
<ul>
<li>1 Tbls dark sesame oil</li>
<li>1 Tbls soy sauce</li>
<li>2 tsp honey</li>
<li>3 Tbls fresh lime juice (I substituted freshly squeezed orange juice)</li>
<li>salt and ground black pepper to taste</li>
<li>dash of chili oil, Tabasco, or other hot pepper sauce (optional)</li>
</ul>
<ol>
<li>Bring about 2 inches of water to a rapid boil in a covered pot. When the water boils, add the vegetables, cover and simmer for about 5 minutes, until tender but firm.</li>
<li>While the vegetables cook, mix together all of the dressing ingredients. </li>
<li>Drain the vegetables, plunge them into cold water, drain again, and chill until ready to serve or serve at room temperature.</li>
<li>Just before serving, toss the vegetables with the dressing.</li>
</ol>
Counts as number 7 toward <a href="http://www.wellcookbooked.blogspot.com/2012/01/brown-rice-resolutions.html" target="_blank">my 2012 goal</a> of 24 sauces/dressings!Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-50757064672554377082012-06-29T12:17:00.002-07:002012-06-29T12:17:24.067-07:00Re-trying the Refrito SpreadAnother recipe from <a href="http://www.amazon.com/The-Laurels-Kitchen-Laurel-Robertson/dp/089815166X" target="_blank">The New Laurel's Kitchen</a> (I know, I know. I should just marry this book already), and this one is really, really good, you guys! The official attempt recorded below is technically from our second batch. The first time we mistakenly misread the part where the onion and garlic should be cooked, and so we chopped them up and added them raw; that made a passable sandwich spread, but left your breath pungent enough to strip the bark off a tree. This time, by (ahem) following the directions, we were able to more completely and less stinkily enjoy this fabulous dish as a dip.<br />
<br />
Whip some up and serve at your next office potluck, family picnic, or just bring the entire giant bowl into bed with you and scarf down on dip and chips while watching <i>Angel</i> on Amazon Prime.<br />
<br />
<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;">Refrito Spread</span></b></blockquote>
<ul>
<li>1 1/2 cup cooked, well-drained pinto, kidney, or black beans</li>
<li>1 bunch scallions or a big onion</li>
<li>1 Tbs oil</li>
<li>1 or 2 cloves garlic</li>
<li>1/2 tsp cumin powder</li>
<li>1 tsp chili powder</li>
<li>1/4 chopped green pepper or chopped green chili pepper</li>
<li>1/2 cup grated cheddar cheese</li>
<li>1/2 tsp salt</li>
</ul>
<blockquote class="tr_bq">
Mash the beans. You should end up with about a cup.<br />
Chop the onion and saute with whole garlic cloves in oil. When the onion is done, crush the garlic with a fork. Add the spices and the green pepper. (If you are a chili fan, you can use green chilies instead of the pepper.) Cook until the pepper is softened and the spices are fragrant.<br />
Remove from heat and cool slightly. Add beans and mix. Add cheese and salt, and check the flavor: if the beans were unsalted you may need more salt.<br />
Makes about 1 3/4 cups. </blockquote>
I used pinto beans and substituted tomato salsa for the green pepper (didn't have any on hand and was feeling too lazy to chop up a Jalapeno). Delicious!<br />
<br />
<a href="http://www.wellcookbooked.blogspot.com/2012/01/brown-rice-resolutions.html" target="_blank">Count this as "sauce" number 6 of 24.</a> Don't call me a cheater.Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-53991594069613232532012-06-23T12:49:00.000-07:002012-06-23T12:49:00.090-07:00Puerto Rican VinaigretteI have no idea if this recipe authentically represents the popular salad dressings of Puerto Rico (though who am I to disagree with Fannie), but to whomever can rightly claim this dressing I say: bravo!<br />
<br />
Very tasty twist to your classic French vinaigrette and an excellent way to bedazzle a simple green salad.<br />
<br />
<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;">Puerto Rico Dressing </span></b><br />
from <i><a href="http://www.amazon.com/Fannie-Farmer-Boston-Cooking-Cookbook/dp/B000RET04Q" target="_blank">The All New Fannie Farmer Boston Cooking School Cookbook</a> </i></blockquote>
<blockquote class="tr_bq">
<i>Mix in a bottle or a jar with a cover</i><br />
<ul>
<li>1/2 cup olive or salad oil</li>
<li>1 Tbls mild vinegar</li>
<li>1 Tbls lemon juice</li>
<li>1 tsp salt</li>
<li>1/2 tsp freshly ground pepper</li>
<li>1/2 clove garlic</li>
<li>2 Tbls chopped olives</li>
<li>1 Tbls tomato catsup</li>
</ul>
</blockquote>
<blockquote class="tr_bq">
Cover. when ready to serve, remove the garlic and shake hard to blend. Makes 1/2 cup.</blockquote>
<br />
Other than substituting ketchup for the catsup (hah!) I made it according to recipe and then tossed with a green salad. It was debuted at a potluck and we watched it fly out of the bowl--a hit!<br />
<br />
Dressing number 5 toward 24.<br />
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<br /></div>Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-65976567497035017552012-06-21T12:32:00.002-07:002012-06-21T12:32:42.448-07:00Red Lentil SoupMy copy of <i>Moosewood</i> is secondhand, and over this recipe the previous owner wrote in "<span class="Apple-style-span" style="font-size: large;">****</span>". Who am I to ignore four stars? I had most of the ingredients on hand, so I made it for lunch. My three year old wasn't so interested, but my husband and I loved it. Four stars indeed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwh4yk0nqhH_rhTzSHYGo49YBUeCBLnGHHVEq_GFDyuHaWQbJ7bDGQ74LPJpMybCxNDSUmDCib3pQZ6CjgiY0j8MA626T3jSbQYfLrppLsInFF-AC1NziZDUFgAZkBOdaFsEUxDf7rKCg/s1600/IMG_0908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwh4yk0nqhH_rhTzSHYGo49YBUeCBLnGHHVEq_GFDyuHaWQbJ7bDGQ74LPJpMybCxNDSUmDCib3pQZ6CjgiY0j8MA626T3jSbQYfLrppLsInFF-AC1NziZDUFgAZkBOdaFsEUxDf7rKCg/s320/IMG_0908.JPG" width="286" /></a></div>
<br />
<br />
<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;">Red Lentil Soup</span></b> from <a href="http://www.amazon.com/Moosewood-Restaurant-Cooks-Home-Recipes/dp/0671679929" target="_blank">Moosewood Restaurant Cooks at Home</a></blockquote>
<ul>
<li>1 1/2 cups red lentils</li>
<li>6 cups water</li>
<li>3 bay leaves</li>
<li>4 garlic cloves, chopped [I substituted garlic scapes from my CSA]</li>
<li>2 slices fresh ginger root, each about the size of a quarter</li>
</ul>
<ul>
<li>2 medium carrots (1 cup grated)</li>
<li>1 cup canned tomatoes, or 1 medium fresh tomato, chopped (undrained)</li>
<li>1 small red or green bell pepper (1/2 cup finely chopped) [I left these out]</li>
</ul>
<ul>
<li>1 1/2 cups chopped onions</li>
<li>2 Tbls olive oil</li>
<li>1 1/2 tsp ground cumin</li>
<li>1 1/2 tsp ground coriander</li>
<li>pinch cayenne</li>
<li>2 Tbls fresh lemon juice</li>
<li>salt and ground black pepper to taste</li>
<li>dollop of plain yogurt (optional)</li>
</ul>
<blockquote class="tr_bq">
Sort and rinse the lentils. Put them in a soup pot with the water, bay leaves, garlic [scapes], and ginger. Cover and place on high heat.<br />
Prepare the carrots, tomatoes, and bell peppers, and add them to the pot. Bring to a boil, stir, reduce the heat, and simmer, covered, for 15 to 20 mins, until the lentils are tender.<br />
While the vegetables simmer, saute the onion on medium heat in the olive oil in a heavy skillet for about 10 mins or until browned. Add the cumin, coriander, and cayenne and saute for another minute, stirring to prevent sticking. Remove from the heat. When the lentils are tender, remove the bay leaves and ginger from the soup pot. Stir in the sauteed onions and the lemon juice. Add the salt and pepper to taste. Top each bowl with a spoon of yogurt, if desired. </blockquote>
I served this with the <a href="http://www.wellcookbooked.blogspot.com/2012/04/carrot-parsley-salad.html" target="_blank">carrot herb salad</a> from the same cookbook, using cilantro instead of parsley, and adding the teaspoon of cumin noted as a variation. Seemed to make sense, serving them together; if you use a food processor it's no more trouble to grate ten carrots than two.Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-90991871641135422912012-06-16T07:47:00.000-07:002012-06-16T07:47:49.403-07:00Strawberry Vanilla Pudding Pie with Oat-Nut CrustWith amazing deftness I managed to cram three recipes into one dessert last weekend. I hereby present record to you of a fantastic <b>Strawberry Vanilla Pudding Pie with Oat-Nut Crust</b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kcZXEFors6copAeH6Su2Eufedbf1TkU9EZ1Bxey5LEy5XoCl3mVwap6brhv0GsY96Ob6uQKHIpBbx7Y3vn_Pp6wpnN2URs-ePUcPKEMzCllmOCSLw2XACc0vPCW0iPIYQVThwZMcIRo/s1600/Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kcZXEFors6copAeH6Su2Eufedbf1TkU9EZ1Bxey5LEy5XoCl3mVwap6brhv0GsY96Ob6uQKHIpBbx7Y3vn_Pp6wpnN2URs-ePUcPKEMzCllmOCSLw2XACc0vPCW0iPIYQVThwZMcIRo/s400/Pie.jpg" width="300" /></a></div>
<br />
<br />
<i>First make the press-in crust:</i><br />
<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;">Oat-Nut Crust</span></b> from <a href="http://www.amazon.com/The-Laurels-Kitchen-Laurel-Robertson/dp/089815166X" target="_blank">The New Laurel's Kitchen</a></blockquote>
<br />
<ul>
<li>2 cups rolled oats</li>
<li>1/2 cup chopped walnuts</li>
<li>3 Tbls water</li>
<li>1/2 tsp salt</li>
</ul>
<br />
<blockquote class="tr_bq">
Preheat oven to 400F. </blockquote>
<blockquote class="tr_bq">
Blend oats and walnuts in blender or food processor until the mixture is floury, with only a few visable oat pieces. turn into bowl and mix in water and salt (try just 2 Tbls water at first, and add the third only if needed to hold the dough together). Press into 9" or 10" pie tin and bake just 10 mins. </blockquote>
<br />
<i>Next, make the pudding:</i><br />
<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;">Vanilla Pudding</span></b> also from <a href="http://www.amazon.com/The-Laurels-Kitchen-Laurel-Robertson/dp/089815166X" target="_blank">The New Laurel's Kitchen</a></blockquote>
<br />
<ul>
<li>2 cups milk</li>
<li>1/2 cup brown sugar</li>
<li>1/8 tsp salt</li>
<li>2 Tbls cornstarch or arrowroot</li>
<li>1 tsp vanilla</li>
</ul>
<br />
<blockquote class="tr_bq">
Gently heat 1 1/2 cups of the milk in a heavy pan. Stir in the sugar and salt. </blockquote>
<blockquote class="tr_bq">
Combine the cornstarch or arrowroot with the reserved milk. Add to the milk when it is very hot; cook and stir over low heat until thick.* If you are using cornstarch, continue to cook and stir over very low heat for a few minutes more. (If you want richer version, you can stir in a beaten egg into 1/2 cup of the pudding, then beat that into the whole pudding while it is still very hot.) Cool somewhat and add vanilla. </blockquote>
<blockquote class="tr_bq">
Makes about 2 cups. Good warm or cold.</blockquote>
<br />
<i>And finally, combine and add fruit!</i><br />
<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;">Berry Pudding Pie</span></b> yup, still from <a href="http://www.amazon.com/The-Laurels-Kitchen-Laurel-Robertson/dp/089815166X" target="_blank">The New Laurel's Kitchen</a></blockquote>
<blockquote class="tr_bq">
Fill a prebaked pie shell or crumb crust with 3 cups or so of fresh blackberries, raspberries, strawberries, blueberries or sliced peaches. Pour Vanilla Pudding over them while it's still warm. Sprinkle with toasted nuts if you like, and chill. </blockquote>
<blockquote class="tr_bq">
If you have fruit too pretty to hide, fill your pie shell with pudding and let it cool slightly. Arrange sweet berries or slices of ripe, sweet peach, kiwi, or apricot on top. (You can prevent the sliced fruit from turning brown by dipping it orange juice.)</blockquote>
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A few comments: <br />
<br />
First: since my daughter is allergic to peanuts and any nuts purchased at the store may have been cross-contaminated with peanuts I was careful to rinse the walnuts before I used them for the crust (I set them out to air dry after washing them, so I wasn't added extra liquid to the crust). <br />
<br />
Second: since the oats are being ground down anyway, I used my stash of Quick oats instead of my nice rolled oats.<br />
<br />
Third: I don't understand the directions about only adding 2 Tbls of water to the crust. I ended up using more like 6 Tbls of water all told before my crust would stick together. But maybe it's a case-by-case thing.<br />
<br />
*Fourth: Have you ever made non-instant pudding before? I hadn't and I was amazed that it was as easy as it was. However, initially it wasn't setting for me and I was frustrated until I Googled about using cornstarch as a thickener. It's essential that you keep the heat high after adding the cornstarch. Don't reduce the heat until after it's started to thicken. I think the recipe's directions were a little misleading in that regard so I'm noting it in my cookbook for the next time (because you know I'll forget).<br />
<br />
Fifth: <b>Yum.</b> This is good stuff.Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-87782901319232755802012-06-04T12:32:00.000-07:002012-06-11T10:29:18.952-07:00It Fell On the Floor But We Ate It Anyway -CakeI rarely cry over culinary flops, but this time it was literally too much: I dropped my husband's birthday cake on the kitchen floor. <br />
<br />
My three year old and I had carefully navegated the Mama/Toddler baking trade-off (I measured, she stirred. I placed into the oven, she helped me to track the time), and together we'd baked a kick-ass cake. We even mixed the frosting homemade, stirring and stirring the chocolate chips into melty gooey goodness. The cake tins cooled on the open windowpane. They popped out of the pans without tearing. We spread delicious jam and frosting onto the first layer, and successfully placed the top layer, decorating it with more frosting and berries. I set the cake in the cake carrier and attached the carrier's lid. And then I lifted the lid by its large <em>Hey, Use Me To Carry This Cake Pan</em> -looking handle, only to discover that the latches holding the top to the bottom were not, in fact, meant to hold any weight. BAM, the bottom fell out and there I stood, holding the handle of the top of the cake carrier, staring at my husband's birthday cake lying upside down on the kitchen floor. And then the tears, they came.<br />
<br />
The top layer was a goner, covered in cat fur and other nasty bits of floor spice. But the bottom layer was rescuable; we carefully used a spatula to separate it from the top layer-turned-floor-flop and restored the un-gross layer to the cake plate. We poured extra frosting on (hurray for extra frosting!) and re-decorated with cherries. Voila--a delicious single-layer birthday cake. Not exactly what I had planned, but in true birthday fashion, a surprise! <br />
<br />
From Isa Chandra Moskowitz's <a href="http://www.theppk.com/books/vegan-with-a-vengeance/" style="font-style: italic;" target="_blank">Vegan with a Vengeance</a>:<br />
<br />
<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;"><strike>Raspberry</strike> Cherry Blackout Cake</span></b></blockquote>
<blockquote class="tr_bq">
<i>Serves 12 [or maybe 6, if you drop half of it on the floor]</i></blockquote>
<ul>
<li>1 1/2 cups all-purpose flour</li>
<li>1/2 cup Dutch-processed cocoa powder [I used Hershey's]</li>
<li>1 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1 1/2 cups plain rice or soy milk [I used cow milk]</li>
<li>1/2 cup canola oil [I used EVOO]</li>
<li>1 (10 ounce) jar raspberry preserves (reserve 1/2 for the batter) [I had cherry jam]</li>
<li>2 tsp vanilla extract</li>
<li>1 1/4 cups sugar</li>
<li>Fresh raspberries for decorating and yumminess [I used canned cherries 'cause it's what I had]</li>
</ul>
<blockquote class="tr_bq">
Preheat oven to 350 F. Spray two 8-inch round springform cake pans with cooking spray. If you don't have springform [I don't] then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.</blockquote>
<blockquote class="tr_bq">
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Combine the milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with a hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bak at 350F for 40 to 45 mins, or until a toothpick or knife comes out clean. Remove from oven and let cool in pans.</blockquote>
<blockquote class="tr_bq">
When the cakes have cooled fully, spread one layer of cake with a thin layer of the reserved preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting [see below] on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides...</blockquote>
<br />
<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;">Chocolate Ganache-y Frosting</span></b></blockquote>
<br />
<ul>
<li>3/4 cup soy creamer (plain soy milk will do) [I used cow milk]</li>
<li>6 Tbls nonhydrogenated margarine</li>
<li>10 ounces semisweet chocolate chips [aproximately 1 1/2 cups?]</li>
</ul>
<blockquote class="tr_bq">
In a saucepan over medium heat, bring the creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in the chocolate chips until smooth. Let sit for at least 1 hour. I should still have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour. (If you refrigerate it for more than a few hours, it sets too much to spread easily, so you will need to reheat it, then let it sit at room temperature before using.)</blockquote>Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-21083628876434623702012-05-27T07:00:00.000-07:002012-05-29T12:15:04.188-07:00It was a casserole type of nightI was searching for something quick to make one evening recently. There wasn't much fresh produce on hand, but I did have one large sweet potato and an onion, plus some ginger root. After checking my cupboards and verifying we had a can of garbanzo beans, I realized I could make this casserole, from Dreena Burton's cookbook <i><a href="http://www.amazon.com/Vive-Vegan-Delectable-Recipes-Everyday/dp/1551521695" target="_blank">Vive Le Vegan!</a></i><br />
<br />
It was quick to put together (gotta love the recipes that say "mix everything together and cook it), smelled wonderful, and satisfied the whole family (savory enough for the mama, sweet enough for the daddy, beans for the three year old, and sweet potatoes for the nine month old). An absolute win.<br />
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<blockquote class="tr_bq">
<b><span class="Apple-style-span" style="font-size: large;">Sweet Curry Chickpea Casserole</span></b></blockquote>
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<ul>
<li>2 1/2 - 3 cups cooked chickpeas (garbanzo beans)</li>
<li>1 13.5-oz can light coconut milk*</li>
<li>3/4 cup red onion [I used yellow]</li>
<li>1 1/2 cups celery, chopped*</li>
<li>1 - 1 1/2 cups sweet potato, peeled and chopped</li>
<li>1 - 1 1/2 cups apple, peeled and chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 1/2 Tbls freshly grated ginger</li>
<li>1 - 1 1/2 Tbls mild curry paste [I used curry powder]</li>
<li>2 tsp mustard seeds</li>
<li>1 tsp cumin seeds</li>
<li>1/2 tsp turmeric</li>
<li>3/4 tsp sea salt</li>
<li>1/8 tsp allspice</li>
</ul>
<br />
<blockquote class="tr_bq">
Preheat oven to 375 F. In a large, deep casserole dish, combine all ingredients. Stir through until well combined. Cover and bake for 30 mins. Stir through, cover, and bake for another 30-40 mins, until the vegetables are tender (stir through again once or twice throughout).<br />
Makes 4-5 servings, depending upon accompaniments.</blockquote>
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*I had neither coconut milk nor celery, but I did have a can of cream-of-celery soup and substituted that with grand results. I would like to try the coconut milk version at some point, though. I love coconut curries.</div>
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<br />Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-91300503252111046132012-05-12T07:00:00.000-07:002012-05-12T07:00:01.730-07:00Matzo BallsNo need to head to the deli, you can get your matzo balls right here. <i>Not even kidding.</i> I have awesome matzo skills.<br />
<br />
For the first time ever, and for no apparent reason, I merged two recipes into one, using most of the ingredients from one and the general directions of the other. Two cookbooks, one dish. I don't even know why. Thankfully, it turned out. Below are both recipes.<br />
<br />
First, the one I used mainly for the ingredients:<br />
<br />
<blockquote class="tr_bq">
<b>Matzo Balls</b><br />
from Sara Kasdan's <a href="http://www.goodreads.com/book/show/294131.Love_and_Knishes" target="_blank">Love and Knishes: An Irrepressible Guide to Jewish Cooking</a></blockquote>
<blockquote class="tr_bq">
6 eggs, separated<br />
1 tsp salt<br />
1/8 tsp pepper<br />
1 cup matzo meal<br />
2 Tbls melted <i>schmaltz</i> </blockquote>
<blockquote class="tr_bq">
Beat egg whites until stiff. Beat egg yolks until light. Add salt, pepper, and melted schmaltz to beaten yolks; fold into egg whites. Fold in matzo meal one spoonful at a time. Refrigerate for at least 1 hour. Wet hands and form batter into balls the size of a walnut. Drop into rapidly boiling soup or water. Reduce heat and cook slowly, covered, for about 30 minutes. Serves 12.</blockquote>
Next, the one I used mainly for the instructions:<br />
<blockquote class="tr_bq">
<b>Matzoh Ball Soup</b><br />
from Isa Chandra Moskowitz's <a href="http://www.theppk.com/books/vegan-with-a-vengeance/" target="_blank">Vegan with a Vengeance</a></blockquote>
<blockquote class="tr_bq">
1 1/2 cups matzoh meal<br />
3/4 tsp salt, plus extra for the boiling water<br />
3/4 tsp ground black pepper<br />
1 (12-oz) package firm silken tofu<br />
8 1/2 cups or so Rich Vegetable Broth<br />
1/4 cup plus 3 Tbls extra-virgin olive oil<br />
1 carrot, peeled<br />
A handfull fresh dill, coarsely chopped<br />
Fresh parsley for garnish</blockquote>
<blockquote class="tr_bq">
In a mixing bowl, combine the matzoh meal with the salt and pepper; set aside.<br />
Crumble the tofu into a blender or food processor, add 1/2 cup of the vegetable broth, and puree until smooth. Add the oil and blend again.<br />
Mix the tofu mixture with the matzoh meal, making sure that everything is moist. Grate half the carrot into the mixture and mix until it's well distributed. Cover the bowl with plastic wrap and refrigerate for at least an hour and up to overnight. you can't skip this step; it's important in making sure that the matzoh balls will not fall apart when boiled.<br />
When you are ready to form the balls, fill a large stockpot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover, and bring to a boil.<br />
Set out a cutting board upon which to line up the formed matzoh balls, and cover it with parchment paper if you have any, to prevent sticking. Also have handy a wet rag to wipe your hands on between forming each matzoh ball.<br />
Remove the matzoh mixture from the fridge. Form into tightly packed, walnut-size balls and place on the prepared cutting board. When all the balls are prepared, drop carefully into the boiling water, one or two at a time, with a spatula or slotted spoon. Take your time and be careful not to plop one on top of another; they need to remain separate. When all the balls are in the water, cover the pot and DO NOT LIFT LID FOR FORTY MINUTES! Sorry for the caps, just had to stress it. When 40 minutes is up, you can remove the lid. The matzoh balls will have floated to the top and will drop back down when the lid is lifted. This is fun to watch.<br />
Now they are ready to serve; however, to make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.<br />
(...) [There's more about making the broth/soup itself, but I didn't use it.]</blockquote>
As I said, I mostly made my matzo balls using Kasdan's recipe (I used eggs) but I didn't use the chicken fat (<i>schmaltz</i>); instead, I felt totally okay substituting with olive oil, since that's what Moskowitz does. And when it came time to mold and cook the balls I appreciated the blow-by-blow instructions (and the CAPS) of the vegan recipe.<br />
<br />
We still have matzo meal left over. I'm thinking a few matzo balls might be in store for us this weekend...<br />
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<br />Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-35710441080921531522012-05-05T08:00:00.000-07:002012-05-05T08:00:03.364-07:00CharosisAnother Passover recipe from last month, because it wouldn't have been Passover without the mortar.<br />
<br />
<blockquote class="tr_bq">
<b>Charosis</b><br />
from <a href="http://www.goodreads.com/book/show/294131.Love_and_Knishes" target="_blank">Love and Knishes</a></blockquote>
<blockquote class="tr_bq">
2 tart apples<br />
1/4 cup nuts (preferably walnuts) [I used pecans]<br />
1/4 tsp cinnamon<br />
1 tsp honey<br />
1 Tbls Passover wine</blockquote>
<blockquote class="tr_bq">
Pare and core apples. Chop apples and nuts together finely. Add cinnamon, honey and wine. Makes about 2 cups / Serves 10-12.</blockquote>
<br />
Nothing especially fancy about the recipe, but just because it's basic doesn't mean it's flavorless. On the contrary, this was enjoyed this as much as any apple sauce the consistency of brick mortar can be enjoyed. Which = we loved it. I absconded with the leftovers of work lunches and felt guilty about it. It's that splash of wine, I think, that really kicks it up a notch. Mmmmmm.<br />
<br />
Sauce #4 of my goal of 24.Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-56361736770719639992012-05-04T14:11:00.003-07:002012-05-04T14:11:49.931-07:00KimchiDelving into the wild world of lacto-fermented foods...<br />
<br />
<blockquote class="tr_bq">
from <a href="http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735" target="_blank">Nourishing Traditions</a><br />by Sally Fallon</blockquote>
<blockquote class="tr_bq">
<b>Korean Sauerkraut (Kimchi)</b></blockquote>
<br />
<ul>
<li>1 head cabbage, cored and shredded [called for Napa but I used green]</li>
<li>1 bunch green onions, chopped</li>
<li>1 cup carrots, grated</li>
<li>1/2 cup daikon radish, grated (optional) [I didn't have any]</li>
<li>1 Tbls freshly grated ginger</li>
<li>3 cloves garlic, peeled and minced</li>
<li>1/2 tsp dried chile flakes</li>
<li>1 Tbls sea salt</li>
<li>4 Tbls <a href="http://wellcookbooked.blogspot.com/2012/04/no-whey-yes-whey.html" target="_blank">whey</a> (if not available, use an additional 1 Tbsp salt)</li>
</ul>
<br />
<blockquote class="tr_bq">
Place vegetables, ginger, garlic red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down until the juices rise to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.</blockquote>
<br />
The most difficult part of this recipe was mashing the kimchi down until the juices rose to the top. Took forever, likely because I was using the wrong sort of tool. At the time I was starting to think it was never gonna happen, but eventually it did work, I closed the lid, and then began the waiting. Three days on the kitchen counter and then a few weeks in the refrigerator (our basement is technically 5-10 degrees too warm to be considered cold storage).<br />
<br />
We broke-in the kimchi this week. Delicious! Sauerkraut it is indeed (we love it!); the carrots and chile flakes add a fresh note to the otherwise familiar flavor. We'll be using this to top our hot dogs and brats and to accompany our burgers this summer. A big thumbs up.Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-90928473895365966192012-04-30T07:00:00.000-07:002012-04-30T07:00:04.559-07:00Perfect for a Hunger Games Theme LuncheonHere's a recipe I used to make often but had forgotten about until just now. It's been a while, but I'm planning to put it together again this summer.<br />
<br />
<blockquote class="tr_bq">
<b>Pita with Creamy Zucchini</b><br />from <a href="http://www.amazon.com/Students-Vegetarian-Cookbook-Quick-Recipes/dp/0761508546" target="_blank">Student's Vegetarian Cookbook</a> by Carole Raymond</blockquote>
<br />
<ul>
<li>1 medium zucchini, shredded</li>
<li>1 tsp olive oil</li>
<li>1 lg clove garlic, minced</li>
<li>1/4 tsp mint, dried (more if fresh)</li>
<li>1/2 tsp oregano, dried (more if fresh)</li>
<li>1 Tbsp plain yogurt</li>
<li>salt & pepper</li>
<li>1 whole wheat pita bread, split in half</li>
</ul>
<br />
<ol>
<li>Shred the zucchini on the coarse side of a handheld grater with the largest holes.</li>
<li>In a medium skillet, heat the oil over medium heat. Saute the garlic, zucchini, mint, and oregano, stirring often, until the zucchini is firm-tender and bright green, about 5 mins.</li>
<li>Remove from the heat; stir in the yogurt. Season with salt and pepper to taste. Scoop the filling into the warm pocket bread halves. </li>
</ol>
<div>
<blockquote class="tr_bq">
Yield: 1 serving</blockquote>
</div>
<div>
This was one of my favorite go-to lunches; I can't believe it been so long since I've made it. Well, forgotten no more, little pita, no more.</div>
<div>
<br /></div>Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-26813662918750879382012-04-28T12:04:00.000-07:002012-04-28T12:04:19.375-07:00No Whey. Yes, Whey!Plain yogurt is the bane of my existence. (Okay, not true. I live a privileged life--most food writers do--but not that privileged. However, for the purposes of this post, just go with it.) Every other month I place a container of plain yogurt in my cart, convinced I will enjoy its wholesome taste the next breakfast. <i>Think of the parfaits!</i> my heart sings. Upon returning home the supermarket trance breaks, and I remember I don't routinely stock granola or fresh berries (coffee with perhaps a slice of toast are generally all I can rustle first thing in the morning). The unsweetened dairy is slowly buried in the fridge behind ketchup and pickles. I invariably rediscover the container weeks later and am faced with that most fearful of all challenges: make something amazing that very day from four cups of nearly expired plain yogurt or else toss it all out and prove myself unworthy of life itself. (Something like that.)<br />
<br />
This most recent near-yogurtpocalypse I maintained my composure and rescued the entire container from ruin. I've already blogged about using a cup for a <a href="http://www.wellcookbooked.blogspot.com/2012/03/yogurt-sauce.html" target="_blank">sauce</a>; I then separated the remaining yogurt into whey and cream cheese.<br />
<br />
<blockquote class="tr_bq">
<b>Whey and Cream Cheese</b><br />from <a href="http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735" target="_blank">Nourishing Traditions</a> by Sally Fallon</blockquote>
<br />
<ul>
<li>2 quarts piima milk, whole-milk buttermilk, yogurt, or raw milk</li>
</ul>
<blockquote class="tr_bq">
[...]When using yogurt (either homemade or good quality commercial plain yogurt): </blockquote>
<br />
<blockquote class="tr_bq">
Line a large strainer set over a bowl with a clean dish towel. Pour in the yogurt... cover and let stand at room temperature for several hours or longer. The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of a container so that more whey can drip out. When the bag stop dripped, the cheese is ready. Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the cream cheese keeps for about 1 month and the whey for about 6 months.</blockquote>
<blockquote class="tr_bq">
Makes 5 cups whey and 2 cups cream cheese </blockquote>
<br />
I had less yogurt to begin with and thus gleaned far less than the five and two cups noted in the recipe. Nevertheless the amount of cream cheese was perfect for at least one week's worth of breakfast toast, and the whey, since I am forgetful of its existence and unpracticed in its uses, is still in the fridge, ready for use.<br />
<br />
Disaster averted. This time.<br />
<br />
<br />Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-75923455361970642702012-04-12T09:42:00.000-07:002012-04-12T09:42:43.081-07:00Rock'n Moroccan Passover Casserole! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqARk59yYWzkLIlVBzZMaMMVtu5lPtrTom3NxxS06XTdkGpyV1_YgraFHbgjpYBzIHapUTTx5etZQKvc9Hiu2gubvg3pq6O5sNu2JjeJx67bcLCi3edI6vFZP61ixVRXtwY2zfKYwBjHM/s1600/P4070195.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqARk59yYWzkLIlVBzZMaMMVtu5lPtrTom3NxxS06XTdkGpyV1_YgraFHbgjpYBzIHapUTTx5etZQKvc9Hiu2gubvg3pq6O5sNu2JjeJx67bcLCi3edI6vFZP61ixVRXtwY2zfKYwBjHM/s400/P4070195.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before baking. <br />
(Once baked it looks exactly the same except for browner.)</td></tr>
</tbody></table> <div class="separator" style="clear: both; text-align: left;">I know once upon a time I told you I'd stay away from making untested main dishes for holidays, but turns out I can't help myself. Finding Passover-friendly meals from what I had in my cupboard/fridge was a fun challenge. And I'm glad I went ahead with it, otherwise I wouldn't have served this dish. Plus, it amuses me that my <a href="http://wellcookbooked.blogspot.com/2009/11/im-more-moron-than-moroccan.html" target="_blank">previous main-dish-for-holiday-fiasco</a> and this sucessful dish are both Moroccan-style. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The cookbook says this casserole is "popular Moroccan Passover fare," and I can see why. Delicious! Go, Morocco!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><blockquote class="tr_bq"><div class="separator" style="clear: both; text-align: left;"><strong>Moroccan Mashed Potato Casserole (<em>Batata bil Firan</em>)</strong></div><div class="separator" style="clear: both; text-align: left;">from <a href="http://www.amazon.com/Olive-Trees-Honey-Vegetarian-Communities/dp/0764544136" target="_blank">Olive Trees and Honey</a></div></blockquote><ul><li><div class="separator" style="clear: both; text-align: left;">2 lbs unpeeled baking (russet) potatoes, scrubbed</div></li>
<li><div class="separator" style="clear: both; text-align: left;">2 tsp table salt or 4 tsp kosher salt</div></li>
<li><div class="separator" style="clear: both; text-align: left;">3 Tbls vegetable oil</div></li>
<li><div class="separator" style="clear: both; text-align: left;">3 onions, chopped</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1-2 cloves garlic, mashed (optional)</div></li>
<li><div class="separator" style="clear: both; text-align: left;">6 large eggs</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 tsp pepper</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/4 tsp ground tumeric</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 carrot, diced and cooked until tender</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 cup green peas or 4 scallions, sliced</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/3 cup chopped fresh parsley or cilantro</div></li>
</ul><ol><li><div class="separator" style="clear: both; text-align: left;">Put the potatoes in a large pot and add cold water to cover by 1 inch and 1 teaspoon of the table salt or 2 teaspoons of the kosher salt. Bring to a low boil, reduce the heat to medium-low and simmer, uncovered, until fork-tender, about 25 mins. Drain. Peel the potatoes while still warm, run them through a food mill or ricer or mash with a potato masher.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 350 degrees.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">In a large skillet, heat the oil over medium heat. Add the onions and saute until lightly golden, about 15 mins. If using, add the garlic and saute for 1 minute.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Beat the eggs into the potatoes, one at a time. Stir in the remaining salt, the pepper, and tumeric. Add the onions, cooked carrot, peas, and parsley.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Generously oil a shallow 8-cup baking dish, such as an 8-inch square or 7-by-11-inch dish, then heat in the oven until hot, about 3 mins. Carefully spoon the potato mixture into hte baking dish. Bake until golden and set, about 50 mins. Serve warm or at room temperature.</div></li>
</ol><blockquote class="tr_bq"><div class="separator" style="clear: both; text-align: left;"><em>Variation~ </em> </div><div class="separator" style="clear: both; text-align: left;"><em><strong>Dairy Potato Casserole</strong>: Reduce the eggs t o2 adn add 1 cup cream cheese or 1 cup sour cream, or 3/4 cup cream chees and 1/2 cup grated Parmesan cheese. Bake the casserole for about 40 mins, sprinkle with 1/2 cup grated Parmesan or shredded Cheddar cheese, and continue baking for about 10 mins.</em></div></blockquote><div class="separator" style="clear: both; text-align: left;">I made the straight recipe, omitting the peas because I didn't have any on-hand. I'm glad I caught that the carrot was to be added already-cooked (zapped it in the microwave). And it was great. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'd make this again in a flash. More satisfying than plain mashed potatoes so a big serving can be served as a main dish or a smaller scoop could be a side.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-41359638766678076422012-04-10T09:24:00.000-07:002012-04-10T09:24:54.320-07:00Baked Apples<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBzhslVdBp_qJ5jWi7JYbebKACvxx0Wi5xYcWPvQxWcVze56z7crvIhJZoCZmU5vFMB7xgi1o-D60UH90RkDETQF9JgYX5FUekFPiLS9-vlIfkUV5u0hhD6X9_KylpnuEkVcCPFd0D48/s1600/P4070208.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBzhslVdBp_qJ5jWi7JYbebKACvxx0Wi5xYcWPvQxWcVze56z7crvIhJZoCZmU5vFMB7xgi1o-D60UH90RkDETQF9JgYX5FUekFPiLS9-vlIfkUV5u0hhD6X9_KylpnuEkVcCPFd0D48/s400/P4070208.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ready for the baking</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made an attempt at a Passover meal this year and was pleased with the results. Also, it was a fantastic opportunity to use my cookbooks! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Starting with the last first, here is the evening's dessert: a delicious and simple recipe from my current go-to, <u>Laurel's Kitchen</u>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><blockquote class="tr_bq"><div class="separator" style="clear: both; text-align: left;"><strong>Baked Apples</strong></div><div class="separator" style="clear: both; text-align: left;">from <a href="http://www.amazon.com/The-Laurels-Kitchen-Laurel-Robertson/dp/089815166X" target="_blank">The New Laurel's Kitchen</a></div></blockquote><blockquote class="tr_bq"><div class="separator" style="clear: both; text-align: left;">4 large flavorful apples</div><div class="separator" style="clear: both; text-align: left;">1/2 cup toasted wheat germ</div><div class="separator" style="clear: both; text-align: left;">1/4 cup raisins</div><div class="separator" style="clear: both; text-align: left;">1/4 cup chopped walnuts or filberts</div><div class="separator" style="clear: both; text-align: left;">zest of 1/2 lemon</div><div class="separator" style="clear: both; text-align: left;">1/8 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;">1 Tbls brown sugar</div><div class="separator" style="clear: both; text-align: left;">pinch salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 tsp flour </div><div class="separator" style="clear: both; text-align: left;">3/4 cup apple juice [I actually used lemonade]</div></blockquote><br />
<blockquote class="tr_bq"><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350. Core apples and place in a greased baking dish with a cover. It's good if the apples are a snug fit: if not, cut up a fifth apple and tuck it around.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix the wheat germ, raisins, nuts, lemon zest, cinnamon, sugar, and salt and press lightly into the apple cores. Mix the flour and juice and pour over the apples.</div></blockquote><blockquote class="tr_bq"><div class="separator" style="clear: both; text-align: left;">Bake 40 minutes or until the apples are very soft. Let cool slightly before serving for best flavor.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 4.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Variation: </em></div><div class="separator" style="clear: both; text-align: left;"><em>Substitute 2 Tbls toasted sesame seeds for the nuts and use 6 Tbls of raisins.</em></div></blockquote><div class="separator" style="clear: both; text-align: left;">I used the straight recipe (though I like the sound of the variation), substituting matzo meal for the germ/flour and lemonade for the apple juice (used what I had). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Imagine I'll make this many times in the years to come---apples are a favorite (inexpensive) fruit and for a dessert this is high fiber and includes protein. Can't ask for much more!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-3564844132509851072012-04-09T19:43:00.000-07:002012-04-09T19:43:21.980-07:00Carrot & Parsley Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXhszNmQEDtO6hQgdltbke-u6qMz1qbikYSmC3XNpQKYbWV6sBvmhvHlvRoRgUp30a07nae2A3i_kBD81xVdg095uRyLBAfEGi1XAU2TX4iV3LoLD1TcvrXguQaK0u4Idhz9egU3iZDw/s1600/P4070210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXhszNmQEDtO6hQgdltbke-u6qMz1qbikYSmC3XNpQKYbWV6sBvmhvHlvRoRgUp30a07nae2A3i_kBD81xVdg095uRyLBAfEGi1XAU2TX4iV3LoLD1TcvrXguQaK0u4Idhz9egU3iZDw/s320/P4070210.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once upon a time I made this before. This weekend I made it again. So there you have it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yes, it counts.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><blockquote class="tr_bq"><b>Carrot and Parsley Salad</b><br />
from <a href="http://www.amazon.com/Moosewood-Restaurant-Cooks-Home-Recipes/dp/0671679929" target="_blank">Moosewood Restaurant Cooks at Home</a></blockquote><blockquote class="tr_bq"><ul><li>3 1/2 cups grated carrots</li>
</ul><ul><li>1 bunch parsley, finely chopped (about 2 cups)</li>
</ul><ul><li>1 garlic clove, minced or pressed</li>
</ul><ul><li>3 Tbls fresh lemon juice</li>
</ul><ul><li>1/4 cup olive oil</li>
</ul><ul><li>1/2 tsp salt </li>
</ul></blockquote><blockquote class="tr_bq"><ul><li>freshly ground pepper, to taste</li>
</ul></blockquote><div class="separator" style="clear: both; text-align: left;"><br />
</div><blockquote>Combine the carrots, parsley, garlic, lemon juice, oil, salt and pepper in a serving bowl and toss well. </blockquote><blockquote><i>Variations</i><br />
<ul><li>Add 1 Tbls of chopped fresh mint</li>
<li>Add 1 Tbls of chopped fresh chives</li>
<li>Add 1 tsp of ground cumin</li>
</ul></blockquote><br />
We enjoyed it the first time and we enjoyed it again. Nice way to use extra parsley for those times you buy an enormous bunch of parsley but have no idea why you did it. <i>Crazy person</i>.Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-50527847668271707182012-04-02T10:17:00.002-07:002012-04-09T18:27:14.925-07:00BBQ SauceMy husband was grilling for the first time this year and felt inspired to make homemade barbecue sauce. He kindly let <u>me</u> whip it together so I could claim it for this blog. Hurray! Another sauce toward this year's goal (3rd of 24)! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOYEpIMOicCioVFZk7Z2A363a-41_fKO5ImqZiMo266O0iT6O3lIJlclI9VOxkukxlWZDGaUKf7jYyUH3TVdOrktqRPi7SXga-Ucux1wUDkxorCDt2tOIW4w1Ma7S8XtGjgUyxEpjCs8/s1600/P3280067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOYEpIMOicCioVFZk7Z2A363a-41_fKO5ImqZiMo266O0iT6O3lIJlclI9VOxkukxlWZDGaUKf7jYyUH3TVdOrktqRPi7SXga-Ucux1wUDkxorCDt2tOIW4w1Ma7S8XtGjgUyxEpjCs8/s320/P3280067.JPG" width="222" /></a></div><br />
<br />
From the <a href="http://en.wikipedia.org/wiki/The_Joy_of_Cooking" target="_blank">Joy of Cooking</a>:<br />
<br />
<blockquote class="tr_bq"><b>Barbecue Sauce</b></blockquote><ul><li>1 1/2 cups ketchup</li>
<li>1 cup cider vinegar or red wine vinegar</li>
<li>1/4 cup Worcestershire sauce</li>
<li>1/4 cup soy sauce</li>
<li>1 cup packed brown sugar</li>
<li>2 Tbls dry mustard</li>
<li>4 Tbls chili powder, or to taste</li>
<li>1 Tbls grated, peeled fresh ginger, or 1 tsp ground</li>
<li>2 cloves garlic, minced</li>
<li>2 Tbls vegetable oil</li>
<li>3 sliced lemon</li>
</ul><br />
<blockquote class="tr_bq">Combine ingredients in a medium saucepan over medium heat and cook, stirring often, until the sauce comes to a simmer. </blockquote><blockquote class="tr_bq">Simmer for 5 minutes. Remove the lemon slices if desired. </blockquote><blockquote class="tr_bq">This sauce will keep, covered and refrigerated, for up to 2 weeks.</blockquote><blockquote class="tr_bq"><i>Makes about 2 cups.</i></blockquote><br />
Our verdict: It was much thinner than what you expect from a commercially-bottled sauce, but it was tasty. I don't know if I'd rush to make this exact recipe again; I would probably try out a few different BBQ sauce versions from my other cookbooks, to compare to this one. But certainly it was fine. Had a zest to it. Easy to make. All-in-all to be considered a successful receipe.Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0tag:blogger.com,1999:blog-8730600195919170414.post-20307081466206716852012-03-23T09:54:00.002-07:002012-04-02T10:21:14.465-07:00Yogurt SauceFaced with a rapidly expiring (<em>already</em> past date, but still good) container of plain yogurt, I turned to Laurel's Kitchen for inspiration.<br />
<br />
from <u>The New </u><a href="http://www.amazon.com/reader/0898151678?_encoding=UTF8&query=sauce%20potato#reader_0898151678" target="_blank">Laurel's Kitchen</a>:<br />
<br />
<blockquote class="tr_bq"><strong><span style="font-size: large;">Yogurt Sauce</span></strong></blockquote><ul class="tr_bq"><li>1 onion, chopped</li>
<li>1 Tbls oil [I used EVOO]</li>
<li>1/4 cup sesame seeds [I only had about 1/8 cup. Just fine.]</li>
<li>1 Tbls lemon juice</li>
<li>1/8 tsp salt [I used a bit more. I like my salt!]</li>
<li>pepper to taste [I also like my pepper!]</li>
<li>1/2 - 1 cup plain yogurt [I used a heaping cup]</li>
</ul><blockquote class="tr_bq">Saute the onion in the oil. In a separate pan, toast the sesame seeds [takes just a few mins, constantly sturring the seeds]. Put all ingredients into the blender [food processor] and puree. Thin if desired with additional yogurt or buttermilk [I didn't need to thin].</blockquote><br />
The recipe intro had suggested this sauce as a nice accompanyment to boiled potatoes, for a potato salad. And, whatdoyaknow but I had rapidly expiring (but still hangin' in there!) red potatoes in the cupboard. Boiled them in their jackets and sliced them up. Combined the taters and the sauce. Perfect. <br />
<br />
An excellent way to cook with plain yogurt. And another sauce for my Twenty-Four-New-Sauces-in-2012 <a href="http://wellcookbooked.blogspot.com/2012/01/brown-rice-resolutions.html" target="_blank">self-challenge</a>!Thomasinhttp://www.blogger.com/profile/12611683322412116684noreply@blogger.com0