Posts Tagged ‘recipe’
Wednesday, December 10th, 2008
Packed in quart mason jars, labeled & tied with a ribbon, these make great gifts!
2 cups rolled oats (not instant)
1 cup slivered or chopped toasted almonds
1/4 cup sesame seeds
1/2 cup toasted sunflower seeds
1/2 cup unsweetened coconut
1/4 cup toasted wheat germ
1/2 cup raisins
1/2 cup dried fruit (dried apricots, raisins and dried apple are all delicious choices)
scant 1/4 cup vegetable oil
1/2 cup honey
1. Preheat oven to 300 degrees.
2. In a large bowl, mix all the dry ingredients, except the dried fruits together until fully combined.
3. Add the oil, and then the honey. (the oil in the measuring cup will help the honey come out easily)
4. Toss until evenly coated and then pour out into a large baking dish.
5. Bake for 30 minutes, stirring every 10 minutes or so, until it’s a nice golden brown.
6. Remove from the oven, add the dried fruits, and stir to combine.
7. Let it cool completely before adding to jars.
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Wednesday, December 10th, 2008
This simple recipe will wow the ginger lovers in your life. Pickled Ginger, also known as gari, is designed to erase the taste and feel of fat on your tongue, such as between the bites of raw, fatty fish that make up sushi. This ability to clear the palate of fat can be used for more than just fish. It’s a great palate cleanser, is sweet and spicy and pretty to look at too!
There are infinite varieties to be made using a basic formula:
- 1 part vinegar of choice
- 1 part young, very fresh ginger, preferably shaved with a mandoline
- as much sweetener as you like
Experiment with different vinegars, from rice vinegar, to fruity ones like raspberry, pear, or pomegranate. Combine vinegars for more subtle flavors.
As for your sweetener, experiment with those too. Plain white sugar will work, but play around with more complex sweeteners like honey, maple syrup, agave nectar, brown rice syrup…
Directions:
- Set a small saucepan of water to boil.
- Peel the ginger and, with a mandoline, slice it very thinly until you have about a cup of it (one piece of a large root will accomplish this).
- Blanch the ginger in the boiling water for about 3 minutes. Drain and transfer to a jar big enough to comfortably hold it.
- Pour in one cup vinegar or vinegar blend of choice
- Add some sweetener, usually about two to three tablespoons. Shake it up to dissolve completely.
It’s now ready to use, though it will only get better as time goes on. It will keep indefinitely in the fridge.
*adapted from breakawaycook.com
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Wednesday, December 10th, 2008
A fantastic gift for anyone who bakes! This couldn’t be easier to throw together, but put in nice jars, can make a stunning gift.
Ingredients:
3 or 4 vanilla beans, split lengthwise
neutral tasting alcohol, like vodka, or go fancy and get a brandy
Directions:
1. Insert the vanilla beans into tall bottles (at least as tall as the beans)
2. Cover with alcohol, cap it, give it a shake and set it aside for about a month.
EASY!
Tell the recipient that when all used up, they can simply top it up again with more alcohol.
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Wednesday, December 10th, 2008
This is delicious combination works great on it’s own, or used to top a shepherds pie.
Prep Time: 5 min
Cooking Time: 15 min
Ingredients:
2 pounds boiling potatoes, peeled
1 celery root, about 1 pound, peeled
Salt and freshly milled pepper
About 1/2 cup of milk, or cooking water, warmed
4 to 8 tablespoons butter, olive oil, or walnut oil
1. Cut the vegetables separately into large pieces. Put each in a saucepan, add cold water to cover and 1/2 teaspoons salt, and bring to a boil. Simmer until tender, about 15 min for the potatoes, 10 min for the celery root. Drain, reserving the water for thinning.
2. Pass them together through a food mill, or mash by hand, adding warm liquid to thin the puree as you go. Season with salt & pepper and stir in the butter or oil.
Variations: Add roasted garlic, other vegetables like turnips, parsnips, and fennel. Stir in finely chopped parsley or watercress just before serving.
*from Vegetarian Cooking for Everyone by Deborah Madison
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Tuesday, November 11th, 2008
Prep Time: 5 min
Cooking Time: 1 hour
Ingredients:
1 tablespoon olive oil
½ cup coarsely chopped walnuts
2 bunches scallions, including half the greens, sliced in ¼ inch rounds
2 tablespoons thinly sliced tarragon
Salt & fresh pepper
Grated zest of 1 lemon
1 tablespoon roasted walnut oil (optional, but worth it)
3 cups cooked wild rice
1. Cook the wild rice according to package instructions. Set aside and let cool.
2. Heat the oil in a medium skillet over high heat. Add the walnuts and cook for a minute or so, then add the scallions and tarragon. Season with salt & pepper and sauté until the scallions are bright green and soft, after a few minutes. Stir in the lemon zest, then toss the mixture with the rice. Drizzle with the walnut oil and toss again.
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Wednesday, October 8th, 2008
The roots of any plant are its anchor and foundation; they are the essential parts that support and nourish the plant. Root vegetables lend these properties to us when we eat them, making us feel physically and mentally grounded and rooted, increasing our stability, stamina and endurance. Roots are a rich source of nutritious complex carbohydrates, providing a steady source of necessary sugars to the body. Instead of upsetting blood sugar levels like refined sweet foods, they regulate them. Since they absorb, assimilate and supply plants with vital nutrients, roots likewise increase absorption and assimilation in our digestive tracts.
Long roots include carrots, parsnips, burdock and daikon radish. Round roots include turnips, radishes, beets and rutabagas. Long roots like burdock and daikon are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar and moods, and alleviate cravings.
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Wednesday, October 8th, 2008
Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings
Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash)
olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)
Directions:
1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.
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Wednesday, October 8th, 2008
These squash are small, sweet, and delicious. Look for them at your local farmer’s market. About the size of a grapefruit, and delightful either sweet or savory! This recipe would be perfect for a turkey-free thanksgiving dinner.
Prep Time: 20 min
Cooking Time: 1 hour 30 min
Ingredients:
2 sweet dumpling squashes (approx. 24 ounces)
1/2 cup long-grain brown rice
1 1/4 cup water
2 cups tomatoes, chopped
1 cup onion, chopped
1 cup green bell pepper, chopped
1/4 tsp freshly ground black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried marjoram
1 1/2 tbsp extra virgin olive oil
1/2 cup raw pine nuts, toasted
salt to taste
Directions:
1. Cut squashes in half lengthwise (from stem to blossom end). Scoop out seeds, and place the squash cut side down on a baking sheet covered with aluminum foil, shiny side down.
Bake at 400ºF for 40 minutes.
2. While squashes are baking, combine rice, water, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn heat down to low and steam 35 to 45 minutes until tender.
3. Combine tomatoes, onion, bell pepper, black pepper, herbs, and olive oil in a large skillet. Sauté over high heat until onions are softened and transparent, about 5 to 7 minutes.
4. When rice is cooked, add to ingredients in skillet along with pine nuts and mix well. Season to taste.
5. Stuff squash cavities
.
6. Spread the remainder of the stuffing onto the bottom of a lightly oiled 7″ x 9″ baking pan.
7. Lay squashes on top of stuffing. Cover baking dish with aluminum foil, shiny side down. Bake at 350ºF for 25 to 30 minutes.
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Tuesday, September 2nd, 2008
Prep Time: 10 min
Cooking Time: 20 min
Ingredients:
2-3 apples
2-3 peaches or pears
2 Tablespoons maple syrup
1/2 cup rainsins
juice of 1 lemon
1 teaspoons cinnamon
1 cup walnuts, or nuts of your choice
1/2 teaspoon fresh ginger, minced
2 Tablespoons honey
Directions:
Wash, core, and chop the fruit into slices or chunks
Place in a large saucepan with 1/3 cup water. Add the maple syrup and rainsins. Cook over medium heat, stirring ocassionally, for 10 min. Add lemon juice and cinnamon, and cook for another 10 min, until soft.
While the fruit is cooking, place chopped nuts, in a skillet over medium heat, and toast, stirring often, for 5 min. Do not let them burn. Drizzle the honey over the nuts and add the ginger. Keep stirring since the honey can easily burn.
Top warm fruit with the toasted nuts and enjoy!!
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Tuesday, August 5th, 2008
Prep time: 2 min
Cooking time: 30-40 min
Ingredients:
2 teaspoon olive oil
2 teaspoon curry powder* (any variety you like)
1 15oz can of organic chick peas, drained, rinsed, and dried
1 teaspoon course sea salt
Preheat over to 425 degrees. Line a cookie sheet with tin foil, or use a heavy dark bottomed roasting pan.
Heat olive oil in a skillet over low heat and add curry powder. Cook, stirring constantly until fragrant - about 30 seconds. Add the drained and dried chick peas and the salt and stir to coat well. Transfer chick peas to the roasting pan in a single layer and place in the middle of the oven.
Roast for 30-40, shaking the pan every 10 min, until golden and crispy.
* Swap out curry powder for any of the following, or just experiement!
Chili Powder
Ethiopian Berbere Spice
Garam Masala
Salt & Nutritional Yeast
Smoked Sea Salt
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