Category Archives: Recipes

17

Mar. ’14

Rosemary Shortbread Cookies

IMG_1725

Ingredients:
2 c all-purpose flour
3/4 t salt
1/2 t baking powder
1 T chopped fresh rosemary
3/4 c (1 1/2 sticks) butter, softened
2 tablespoons honey
1/2 c powdered sugar
1 T sugar

Directions:

Preheat oven to 300°F. Blend together flour, salt, baking powder, and rosemary in a bowl.

Using an electric mixer, combine butter, honey, and powdered sugar at low speed. Add flour mixture and mix until dough resembles coarse meal. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Divide the dough in half.  Set one half of the dough aside at room temperature while you work with the other half.  The dough will be sticky. To make it easier to handle, roll out half of the dough between 2 sheets of parchment paper or waxed paper until it is 1/4 inch thick. Remove the top sheet of parchment paper or waxed paper. Use a floured cookie cutter to cut shapes in the dough. Transfer to a baking sheet with a spatula. Sprinkle dough with 1/2 T of sugar. Roll out the remaining dough in the same manner.

Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes.

Posted by . Categories: Recipes. Tags: , , . Leave a comment

08

Feb. ’14

Thai Chicken Curry

Spicy and filling, this chicken curry is great on a cold winter day!

Chicken_curry_rice

Ingredients:

2 T. olive oil

1 clove garlic, minced

2 t. minced fresh ginger

1 large red bell pepper, cut into 1/3-inch-wide strips

1 1/4 teaspoons Thai red curry paste

2 T. curry powder

1 14-ounce can coconut milk

3 c. boneless chicken breast or thighs, cut into one-inch cubes

Salt

1 bunch scallions, thinly sliced

2 T. fresh  cilantro, leaves and stems chopped finely

Directions:

Saute garlic, ginger and bell pepper in olive oil in large skillet over medium-high heat until softened. Add 1/4 cup coconut milk, curry paste and curry powder and bring to boil, whisking constantly. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook about 7 minutes or until chicken is cooked through, stirring often. Season with salt.  Serve over hot rice. Garnish with scallions and cilantro.  Serves 4-6.

Posted by . Categories: Recipes. Tags: , , , , . Leave a comment

01

Feb. ’14

Proscuitto Wrapped Asparagus

The prosciutto adds saltiness and the asparagus spears are still a little crunchy.

IMG_1639

Ingredients:

20 spears of asparagus

20 slices of prosciutto

Hollandaise Sauce

2 egg yolks

1 T. lemon juice

4 T. butter

Directions:

Spray a baking sheet with non-stick baking spray or mist with olive oil.  Wrap each spear of asparagus with prosciutto, spiraling the prosciutto up the spear.  Arrange the asparagus on the baking sheet and bake in a preheated 400o F oven for 15 minutes.  Using tongs, carefully turn the asparagus spears over and return to oven for an additional 5 minutes.  For hollandaise sauce: Combine egg yolks, lemon juice and salt in blender on medium speed.  Place butter in a microwavable container and heat on high for 1 minute until melted and bubbling. Drizzle the melted butter a little at a time into the egg yolk mixture with the blender still on medium speed.  If the sauce should separate, reduce blender speed, add a little bit of lemon juice and continue mixing until it is creamy.  Serve prosciutto wrapped asparagus spears warm with hollandaise sauce for dipping.

Posted by . Categories: Recipes. Tags: , , . Leave a comment

30

Jan. ’14

Golden Beet Salad with Quail Eggs, Goat Cheese and Pistachios

The goat cheese melts slightly with the hot beets and the pistachios add plenty of crunch.

IMG_1066

Ingredients:

6 c. baby spinach, stems removed

4 golden beets

8 quail eggs, hard boiled and peeled

4 oz. log of goat cheese, crumbled

1/2 c. pistachio nuts, shelled

Olive oil

Balsamic vinegar

Directions:

Divide baby spinach between four salad plates.  Cut cooked quail eggs in half lengthwise and arrange on baby spinach.  Peel golden beets, cut into 1/2 inch cubes and boil over medium heat until they are tender and can be easily pierced with a fork.  Drain. Arrange hot beets on baby spinach.  Garnish with goat cheese and pistachios. Dress with olive oil and balsamic vinegar. Serves 4.

 

 

 

Posted by . Categories: Recipes. Tags: , , , , . Leave a comment

24

Jan. ’14

Sweet Potato and Black Bean Burritos

These burritos are quick and easy to prepare, completely vegetarian and so healthy!

Ingredients:

4-6 whole wheat tortillas

2 large sweet potatoes

1 T. olive oil

2 cans black beans, drained

1 clove garlic, minced

3 T. cilantro, diced

1 bunch scallions, sliced

2 avocados, diced

2 c. grated cheddar cheese

Sour Cream

Directions:

Bake sweet potatoes for 30-40 minutes or until tender in 350oF oven.  Cut in half and squeeze potato pulp from the skin into a small bowl.  Mash with fork.  In a saucepan, heat olive oil and saute garlic.  Add black beans and cilantro and heat through.  To assemble, place a tortilla on a plate, top with 2-3 T. of mashed sweet potato, add 3 T. black beans and sprinkle with cheddar cheese.  Heat in microwave for 40 seconds until cheese melts.  Remove from microwave and top with scallions and avocado.  Garnish with cheddar cheese.  Fold up the bottom and then the sides to form  burritos.  Enjoy!

Posted by . Categories: Recipes. Tags: , , , , , , . 2 Comments

03

Oct. ’13

Quinoa Salad with Honey Apple Cider Viniagrette

Salad

1 c. dried quinoa

1 1/2 c. water

1/2 c. whole almonds, unroasted and unsalted

1 c. dried cherries

1/2 c. sliced scallions

1/4 c. yellow bell pepper, chopped,

1/4 c. fresh cilantro, chopped

Dressing

1/2 c. olive oil

2 T. apple cider vinegar

1/4 c. honey

 

Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.

Once cold, stir in the almonds, cherries, scallions, yellow bell pepper and cilantro.  Combine all ingredients for dressing in a jar and shake to blend. Pour over quinoa, almonds, cherries and vegetables and toss lightly to coat. Season to taste with salt and pepper. Chill before serving. Serves 4-6.

 

Posted by . Categories: Recipes. Tags: , , , , , , , . Leave a comment

28

Aug. ’13

Asian Pot Stickers with Ginger Dipping Sauce

Pot Stickers

Ingredients:

Ginger Dipping Sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves of garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil

Pot Stickers
2 1/2 cups cabbage, finely chopped
1/3 pound ground chicken or pork
1 tablespoon fresh ginger, minced (from 1/2-inch knob)
1 small carrot, grated
2 scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 egg, lightly beaten
Salt and pepper
30 gyoza (pot sticker) wrappers
1/4 cup canola oil

Directions:

First, make the Ginger Dipping Sauce. Combine all ingredients in a small bowl and whisk until smooth.
Next make the filling for the pot stickers. In large bowl, combine shredded cabbage, chicken or pork, ginger, carrots, scallions, and garlic. In a separate bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-meat mixture. Season with salt and pepper.

On dry surface, lay out 1 gyoza wrapper. Spoon 1 1/2 teaspoons of the cabbage-meat filling into center, then moisten halfway around edge with water. Fold one edge of the gyoza wrapper over and seal, using thumb and forefinger of one hand, forming tiny pleats edge of wrapper. Set pot sticker aside on a baking sheet while you make the remainder of the pot stickers.

In a large non-stick skillet over moderately high heat, heat oil until hot but not smoking. Cook, the pot stickers on each side until golden brown. Add 1/2 cup water to the skillet and cover tightly with lid. Cook for 3-4 minutes. Remove with slotted spoon to serving platter and serve with Ginger Dipping Sauce. Makes 30.

Posted by . Categories: Recipes. Tags: , , , , , , , . Leave a comment

11

Aug. ’13

Sesame Tofu with Spicy Orange Sauce

Ingredients:

1 small minced onion
3 cloves minced garlic
1 (1/4-inch) piece peeled fresh ginger
6 ounces lemon juice
6 ounces olive oil
3 ounces soy sauce
3 ounces dark rum
2 tablespoons sugar
2 tablespoon salt
5 thick slices of tofu
1 cup toasted sesame seeds
2 cups all-purpose flour

Spicy Orange Sauce:
1 cup orange marmalade
1/2 cup balsamic vinaigrette salad dressing
1 tablespoons soy sauce
1 teaspoon red pepper flakes
2 tablespoons diced crystallized ginger

Directions:
Combine all ingredients except tofu, flour and sesame seeds in a large bowl and mix well. Place slices of tofu in the bowl with the marinade and put in the refrigerator overnight. Turn slices of tofu occasionally so all sides are marinated.

To make orange sauce: Put all ingredients in a saucepan, and heat until the marmalade melts. Whisk until smooth, and serve at room temperature.

To prepare tofu: Combine sesame seeds with the flour. Dredge marinated tofu in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook tofu on both sides until golden brown. Transfer to a baking sheet and keep warm in a 300 degree oven until ready to serve. To serve, drizzle with Orange Sauce.

Posted by . Categories: Recipes. Tags: , , , . Leave a comment

10

Aug. ’13

Curried Pumpkin Soup

Pumpkin Soup

Ingredients:

2 T. butter
1 – 8oz package sliced fresh mushrooms
½ c. chopped onion
2 T flour
1 T curry powder
3 C chicken broth
2 C canned pumpkin
1 T honey
½ t salt
¼ t nutmeg
¼ t pepper
1 – 12 oz can evaporated milk

Directions:

Melt butter in large saucepan. Add mushrooms & onions and cook until tender, stirring often. Stir in flour & curry powder. Gradually add chicken broth and cook over medium heat, stirring constantly until thickened. Stir in pumpkin & next 4 ingredients. Reduce heat & simmer 10 minutes. Stir occasionally. Stir in milk & heat through. Garnish with sour cream, chopped fresh chives or toasted coconut (toast coconut in low oven – about 325 degrees – for 5-10 minutes) Makes 6-1 cup servings.

Posted by . Categories: Recipes. Leave a comment

10

Aug. ’13

Vegetarian Retreat Menu – Part 2

Black Bean Burger

Here are the remaining menus for the retreat. The participants took a break and went to a local farmer’s market for dinner on Day 7 – besides various prepared foods, the market featured live music, organic meats, cheeses, baked goods, jewelry and knitted items for sale. The recipe for the Black Bean Burgers is at the end. Enjoy!

Day 7Lunch
Quinoa Salad
Apples

Dinner
Farmer’s Market

Day 8Lunch
Black Bean Burgers with Avocado & Alfalfa Sprouts
Blue Corn Chips
Oranges

Dinner
Veggie Pizza
Chocolate Chip Cookie Ice Cream Sandwiches

Day 9
Lunch
Veggie wraps (humus, red onion, tomatoes, carrots. cucumber)
Oranges

Dinner
Ginger & garlic linguine with scallions & water chestnuts
Sesame grilled tofu
Steamed Broccoli
Apple Crisp

Day 10
Lunch
Cheese Quesadillas
Black Bean Soup

Dinner
Tempeh Coconut Curry
Brown & Wild Rice
Sesame Green Beans
Ginger Ice Cream

Day 11
Lunch
Curried Pumpkin Soup
Egg Salad Sandwiches

Spicy Black Bean Burger with Avocado, Alfalfa Sprouts
And Chipotle Mayonnaise

Ingredients:

Black Bean Burgers
2 15-oz cans black beans, drained well
6 green onions, finely chopped
½ c. finely chopped seeded red bell pepper
¼ c. chopped fresh cilantro
2 large garlic cloves, minced
1 ½ T. minced seeded jalapeno chili
2 t. ground cumin
1 large egg
2 T. plus 1 c. yellow cornmeal
6 T. olive oil
6 whole wheat hamburger buns
2 large avocadoes, sliced
Alfalfa sprouts

Chipotle Mayonnaise
3/4 cup mayonnaise
1 tablespoon chipotle chilies, finely chopped
1 tablespoon fresh cilantro, chopped
1 1/2 teaspoons fresh lime juice

Directions:

Place drained beans in a large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeno and cumin. Season to taste with salt and pepper. Mix in egg and 2 T. cornmeal. Place remaining 1 c. cornmeal in small dish. Shape bean mixture into 6 flattened patties. Turn to coat in cornmeal. Heat 3 T. oil in heavy large skillet over medium heat. Fry bean burgers until firm and crisp, adding more oil as needed, about 6-8 minutes on each side. Drain on paper towels. Transfer to whole wheat buns and garnish with avocado slices and alfalfa sprouts. Chipotle mayonnaise: Mix the mayonnaise, chipotles, cilantro, and lime juice until well blended. Refrigerate and allow flavors to blend before using. Serve 1/8 c. on the side. Makes 6 burgers.

Posted by . Categories: Food, My Stories, Recipes. Tags: , , , , , . Leave a comment