snowy

Thanks to the Kitchn's Delicious Links for turning my attention to this one:

Spinach Cake
from: Sweet Amandine: Cruel and unusual punishment
Adapted from David Tanis’s A Platter of Figs and Other Recipes

Spinach and leeks both tend to harbor a little extra dirt, so be sure to wash them thoroughly. You don’t want any grit in your cake. David suggests serving this cake at room temperature. I was certain that I would prefer it warm, but he was right. Room temperature is better. Today, I enjoyed it chilled, right out of the refrigerator. Everything about this cake – the flavor, the texture, the consistency – improves by the second day. In the future, I will make it the day before I plan to serve it.

About 2 pounds of spinach, stemmed, washed, and more or less dried
2 medium leeks
2 T. butter
Freshly ground salt and black pepper
Several dashes – about ¼ tsp., I’d guess – of nutmeg (David’s recipe calls for grating it fresh, but the ground, jarred stuff will work in a pinch.)
2 c. whole milk
6 large eggs
A generous pinch of cayenne
About 2 T. of freshly grated Parmesan

Over a medium flame, melt the butter in a deep, heavy-bottomed pot (I used my enameled cast-iron pot). Add the leeks, a few grinds of salt and pepper, and sauté, stirring occasionally, until they are tender but still green, about five minutes. Sprinkle the nutmeg over top, add a layer of spinach, and season with a few grinds of salt. Next, add another layer of spinach, a few more grinds of salt, and repeat until all of the spinach is in the pot. (If your pot isn’t large enough, you’ll have to steam the spinach in two batches.) Turn up the heat slightly, cover the pot, and let the spinach steam over the leeks. Lift the lid to stir once or twice so that you get an even steam. You want the spinach to be just barely wilted, so the steaming should take no longer than two minutes. Turn the leeks and steamed spinach out onto a cutting board and let it cool. Save any cooking juices that are left in the pot.

Preheat the oven to 400 degrees, and butter a deep, 10-inch pie dish. When the spinach-leek mixture is cool, taste it and adjust the seasoning, as necessary. Remember that you are about to blend it with a lot of unseasoned eggs and milk, so if the spinach and leeks taste a little over-seasoned, that’s actually okay.

In a blender, puree the vegetables with the milk and eggs in two batches. Add a few final grinds of salt and pepper, and a pinch of cayenne. Add any remaining cooking juices from the pot to one of the batches before you puree.

The batter will be thin and soupy. Pour it into the buttered pie dish, and grate about two tablespoons of Parmesan over the top. Bake uncovered for 45 minutes, or until a knife inserted into the center comes out clean and the top is lightly browned. The cake will puff up and dome slightly in the oven and then collapse back onto itself as it cools. Mine cracked a little bit around one of the edges, but the cake in the cookbook photograph cracked even more, so I’m assuming that it’s supposed to be that way.

Serve at room temperature, or chilled.

Yield: 8-10 servings

Note: My pie dish was not quite deep enough to contain all of the batter, so I poured the rest of it into a ramekin and made one small spinach cake. It worked beautifully, and made for a very nice presentation. If you’re making individual ramekin cakes, bake for only about 25 minutes.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

genuinegirly

Wow, I'm not sure that I could eat something that green. Sounds like a fun combination of flavors though.

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

This recipe calls for Drained Yogurt; instructions from Martha Rose Shulman are after the recipe.

Spinach Yogurt Soup with Walnuts
from: http://www.nytimes.com/2010/08/03/he...ipehealth.html

12 ounces baby spinach, or 2 bunches spinach, stemmed and washed
2 to 4 garlic cloves (to taste)
1 tablespoons chopped fresh mint (optional)
Salt to taste
4 cups thickened low-fat yogurt
1/2 to 1 cup ice water, to taste
Freshly ground pepper
1 to 2 tablespoons fresh lemon juice, to taste
1/4 teaspoon Aleppo pepper (optional)
1/2 cup chopped walnuts

1. Wash the spinach and wilt in batches over high heat in a large frying pan. Transfer to a colander, rinse with cold water, then squeeze dry. Chop fine.

2. Place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste.

3. Whisk together the yogurt, garlic, mint and salt and pepper to taste. Stir in the spinach, lemon juice, Aleppo pepper and walnuts. Thin out as desired with ice water. Chill for at least an hour.

Yield: Serves four.

Advance preparation: Wilted spinach will keep in a covered bowl in the refrigerator for about four days. You can make this several hours before serving. Add the lemon juice shortly before serving, and adjust seasonings.

Drained Yogurt Instructions

Drained of much of its water content, yogurt becomes a thick, creamy product known in the Middle East as labna or labne. Drained yogurt is like a moist, fresh, tangy cheese, and it makes a great spread or dip. In Turkey and in the Middle East, a number of dips and salad dressings are based on drained yogurt combined with pureed garlic and chopped fresh herbs. Drained yogurt can be mixed with chopped cucumbers for salads or with chopped dried apricots for a sweet and tangy dip.

2 cups low-fat yogurt

Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer, and refrigerate for at least two hours (preferably four hours or longer). Transfer to a covered container and refrigerate again. Serve as a spread, dip, or topping for rice, or use as the base for a salad dressing.

http://www.nytimes.com/2008/08/25/he...ipehealth.html

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Since it is zucchini/summer squash season:

Farfalle with Summer Squash
from: Dinner Tonight: Farfalle with Summer Squash | Serious Eats : Recipes

1/2 cup butter
1 clove garlic, minced
2-3 summer squash (or zucchini), cut into large matchsticks
1 sprig fresh rosemary leaves, minced
Salt and pepper to taste
1 pound farfalle or shells
2 tablespoons minced fresh parsley
1/3 cup grated Parmesan
Procedures
1. Bring a large pot of salty water to boil and cook the pasta until al dente. Reserve 1/2 cup of pasta cooking water before draining.

2. Meanwhile, in a large skillet, melt the butter over medium heat until the foam subsides. Add the summer squash and cook until crisp-tender, then add the garlic, rosemary, and a pinch of salt and pepper. Increase the heat and cook until the flavors come together, but before the squash is too soft.

3. Add the drained pasta to the skillet (or add the squash mixture to the drained pasta if it won't fit) and toss well. Add some pasta cooking water if necessary to create a glossy sauce over low heat. Add the parsley and most of the Parmesan and season to taste with salt and pepper. Serve immediately.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

Lindy

Admitting my ignorance here. I've never cooked with leeks. Do they need to be sliced, chopped, do you cook them whole? And how far up the green part, which seems to get quite woody? Thanks.

Lindy

snowy

Lindy, you remove the green part (one easy way to do this is to just make the cut just below the lowest notch in the leek), slice off the root of the leek, make a small slice in the outer layer of the leek, and peel off the outer layer. Then, cut the leek in half lengthwise, lay it face down on the cutting board, and then chop it up across the leek. How wide you make these cuts--and whether or not you cut it again lengthwise--depends on what you're cooking. After you have your leek broken down, put it in a colander and give the chopped-up leek a good rinse. Leeks get sand and dirt in their inner layers, so you want to wait until it's broken down to wash it.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

I was reminded of this recipe earlier today by another recipe for it. I like mine better, as it's more of a basic template to do what you want. Depending on how many ears of corn you have on hand, you can increase/decrease the rest of the ingredients. I've made this with as little as two ears of corn and as many as six. Here's the middle version.

Corn Chowder
2 tbsp. butter
1 onion, diced
1 sweet red pepper, diced (any sweet pepper will do; you could use a hot pepper too if you wanted more spice)
1-2 cloves of garlic
salt
pepper
cumin to taste (optional)
4 ears of fresh corn
Veggie broth (or you can make a quick stock out of the remains of the corn cobs)
Milk, cream, half and half(whatever you have on hand will work--even a dollop of sour cream or Greek yogurt will work).

Before starting, scrape the kernels of corn off of the ears and set aside. Saute the onion in the butter until soft in a enameled Dutch oven or other soup pot over medium-high heat. Add the red pepper. After a minute, add the garlic and lower the heat to prevent scorching the garlic. Season. Add the corn kernels, then about a quart of stock (you could use more or less depending on what kind of dairy you're planning on adding, or how tight you want your soup). Increase the heat and bring the soup up to a simmer. Simmer, covered, until kernels of corn are soft. Turn off the heat and add the dairy. Using a stick blender, puree some of the soup (you can also put part of the soup in a regular blender and puree it, but you will have to wait until the soup has cooled a bit before trying this, or else the top of your blender will pop off and you will get hot soup everywhere), or else just eat it chunky Adjust the seasoning before serving.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

More zucchini!

Zucchini Pancakes

from: The Crisper Whisperer: Zucchini Pancakes | Serious Eats : Recipes
2 medium zucchini
1/2 medium yellow onion
1/2 teaspoon salt
2 eggs
1 clove garlic, finely minced
1/4 cup parmesan cheese
1/4 teaspoon minced fresh thyme or oregano
1/4 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
6 tablespoons flour
1 teaspoon baking powder
2 tablespoons olive oil, plus more if needed

Procedures
1 Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
2 In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
3 Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

This sounded refreshing in the face of so much hot weather!

Iranian Tomato and Cucumber Salad

http://www.nytimes.com/2010/08/13/he...ipehealth.html

3 Persian cucumbers, or 1 long European cucumber (or if neither is available, 2 regular cucumbers)

1 pound ripe tomatoes

2 tablespoons fresh lime juice

Salt to taste

1 garlic clove, mashed to a puree with 1/4 teaspoon salt

Freshly ground pepper

1/4 cup extra virgin olive oil

2 scallions, chopped

4 radishes, thinly sliced

1 cup chopped flat-leaf parsley

1/4 cup chopped fresh mint

1/4 cup chopped cilantro

1. If using seedless cucumbers (Persian or European), cut in 3/4-inch dice. If using regular cucumbers, peel, if waxed, and cut in half lengthwise. Using a small spoon, scrape out the seeds and discard. Cut the cucumbers into 3/4-inch dice. Place in a large bowl with the tomatoes.

2. Whisk together the lime juice, garlic, pepper and olive oil. Toss with the cucumbers and tomatoes. Add the remaining ingredients, and toss everything together thoroughly. Taste, adjust seasonings and serve.

Yield: Serves four.

Advance preparation: You can make this a couple of hours ahead, but don’t salt or toss until you serve it.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

LordEden

Crispy Roasted Chickpeas (Garbanzo Beans)

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm really enjoying Creole or Cajun seasoning, but don't limit yourself there! At the end of the post, I have a list of spice/fresh herb combinations that you can use.
Ingredients:

One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Salt
Spice blend of your choice
Directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

*****

Sounds awesome and is cheap to make (you have the spices and oil in stock [well good cooks will]). Bet it tastes better with fresh beans instead of canned ones. I'll post how it tastes later.

__________________
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich

snowy

I did a panroast with chickpeas I cooked from dried similar to your oven roast above, Eden, and it turned out really well. Nom nom nom. Good snack. I bet roasted chickpeas would go well with this recipe. Paired together and served with some pita, you'd have a whole meal!

Grilled Eggplant and Pepper Salad
from: http://www.nytimes.com/2010/07/20/he...ipehealth.html
2 1/2 pounds eggplants

2 green or red bell peppers, or 1 of each

3 to 6 mildly hot chilies, like anaheims

Salt to taste

2 tablespoons lemon or lime juice

1 garlic clove, puréed

2 to 4 tablespoons extra virgin olive oil

2 tablespoons chopped flat-leaf parsley, mint or cilantro

1. Prepare a hot grill. Pierce the eggplants in several places with the tip of a knife. Grill the eggplants, peppers and chilies, turning them every four to five minutes until blackened all over and soft. The chilies will be done first, then the bell peppers, then the eggplants (timing depends upon the size). Remove the chilies and bell peppers, place in a bowl and cover tightly. Let sit 20 to 30 minutes. Transfer the eggplant as it’s done to the bowl. Cover and allow to sit for 15 to 30 minutes. Pour off any liquid from the bowl.

2. Peel and seed the peppers. Cut into small dice. Peel the eggplant if desired, and chop and toss with the peppers. Add salt to taste, the lemon or lime juice, garlic, olive oil and herbs. Stir together well, and let sit for another 30 minutes or longer if possible. Serve at room temperature.

Variation: A Catalan version of this, escalivada, omits the chilies and herbs but includes a couple of tomatoes and four spring onions, which are grilled with the other vegetables. About twice as much olive oil would be used in an authentic escalivada, but I prefer the amount called for in this recipe.

Yield: Serves six.

Advance preparation: The mixture will taste even better if it sits for anywhere between 30 minutes and a few hours.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

LordEden

Grilled Italian Eggplant Rollatini with Herbed Goat Cheese
from Coconut & Lime by Rachel

Ingredients:
3 Italian eggplants, sliced into 1/4 inch thick vertical strips
1/2 cup softened mild goat cheese
1 shallot, minced
2 tablespoons minced basil
2 tablespoons minced oregano
zest one lemon
salt
pepper


brushing sauce:
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoons minced oregano
1 tablespoons minced basil
salt
freshly grated black pepper

Directions:
Sprinkle sliced eggplants with salt. Allow to seep in a colander 20 minutes then rinse off. Prepare grill according to manufacture's instructions. In a small bowl, whisk together the brushing sauce. Brush both sides of the eggplant slices with the mixture. Grill for about 10 minutes, flipping once halfway through or until soft. Meanwhile, mash the cheese, shallot and spices together until smooth. When the eggplant is ready, remove from the grill and allow to cool slightly on a tray until easily handled. Spread each strip with the goat cheese mixture (about 1 tablespoon each). Roll closed. Serve warm or at room temperature.



Notes: It can be tricky to roll the strips with a "bump" (the end pieces). Either slice the bump off before grilling or just spread them with goat cheese and leave them unrolled.

Eggplant can go from grilled to blackened very quickly. If a (normally a slightly too thin) piece is too dark on one side, take care not to over cook the other side. When you go to roll, spread the blackened side with goat cheese so the pretty grilled side is facing out. This will soften the crispier side slightly and no one will notice the difference.

Serves: 6 as an side dish, 4 as an entree

__________________
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich

snowy

Cook the Book: Tomato Frittata | Serious Eats : Recipes

3 tablespoons extra-virgin olive oil
1/2 cup small-dice onion
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon fresh- ground black pepper
2 cups peeled, seeded, and diced tomatoes
6 large eggs
2 tablespoons basil chiffonade
Procedures

Preheat the broiler.

Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onions and cook until translucent. Add the garlic, salt, and pepper. When the garlic begins to give up its aroma, add the tomato. Cook until heated through.

Whisk the eggs together in a medium bowl. Add the eggs to the tomato mixture in the skillet. Briefly mix together so that all of the ingredients are incorporated. Then do not disturb.

Cook until the eggs are almost set, 8 to 10 minutes.

Place the skillet briefly under the broiler to set the top, about 2 minutes.

Put a serving plate on top of the skillet and, holding the two firmly together, flip them over so the frittata lands bottom-side-up on the plate. Garnish with basil. Cut into 8 wedges, pie-style, and serve.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Black Bean Tostadas with Tomato-Jicama Salsa

recipe detail | OregonLive.com

1 12-ounce jicama (1 small), peeled and shredded
1/2 teaspoon sea salt
3 Roma tomatoes, seeded and finely chopped
1/4 cup chopped shallot
1/4 cup chopped fresh cilantro
1/4 cup mild hot sauce (see note)
1 tablespoon fresh lime juice
Freshly ground black pepper
1 15-ounce can vegetarian refried black beans
4 tablespoons vegetable oil (divided)
8 6-inch corn tortillas
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
Instructions

Toss the jicama with the salt and let it drain in a colander for 10 minutes. Squeeze the excess liquid from the jicama, pressing to extract as much liquid as possible. In a nonreactive bowl, combine the jicama, tomatoes, shallot, cilantro, hot sauce, lime juice and pepper to taste.

In a small saucepan, cook the beans over medium heat until hot throughout, reduce heat to low and keep warm. In a medium sauté pan, heat 2 tablespoons of the oil over medium-high heat. When the oil is hot, add a tortilla and fry on both sides until crisped, 1 to 2 minutes. Drain on paper towels and repeat with remaining tortillas, adding additional oil to the pan if necessary.

To assemble, spread half of the beans on 4 of the tortillas and place them on dinner plates. Top each tortilla with a second tortilla. Spread the second tortilla with the remaining beans and the cheese. Pile about 1/2 cup of the jicama mixture on top of each tostada stack and top with dollops of sour cream. Serve immediately.

Note: Vinegary-hot Tabasco is too spicy for this mild salsa. I recommend Mexican hot sauces such as Valentina or Cholula, available where Latino ingredients are sold.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

genuinegirly

This worked out way better than I expected last night. It's a vegetable caserole hidden in a pizza- packed with vitamins. Sorry it's not as precise as it could be, I kinda threw it together...

Knockout Vegetarian Deep-dish Pizza Pie

Round 1:
Whole wheat dough
Round cake pan

Make whole wheat pizza dough. I usually make a big batch every few weeks and keep balls of dough in my freezer, I thaw it out, punch it, and let it rise all day before using it for dinner. Grease the cake pan, then dust with flour or cornmeal. Lay dough in the pan, making sure that there's dough up the sides (it gets far too tall for a flat pizza). Heat at 350 F until cooked in the middle.

Round 2:
1/2 block frozen spinach, thawed
Fresh thyme
Fresh oregano
Crushed garlic
Chopped mushrooms (canned pieces work fine)
Salt
Pepper
1/4 cup pasta sauce plus finely chopped veggies (carrots, green peppers, onions, zucchini, etc. whatever veggies you have on hand)
Parmesean cheese

While the crust is warming in the oven, get started with this killer combo. Defrost and drain the spinach. In a hot glass bowl, add a few leaves of fresh herbs to the chopped spinach. Stir in crushed garlic with salt and pepper, seasoning to taste. Stir in vegetable-laden pizza sauce. It should make a warm, dense sauce/paste, which you'll use in place of standard pizza sauce on the wheat crust. Smear it on, scatter mushrooms, then top with a sprinking of parmesean cheese. Place in heated oven at 350 F, and remove when parmesean begins to melt.

The pizza could be done here, and it would be delicious. But if you crave more cheese and a little crunch in your topping, move on to round 3.

Round 3:
1/2 can water chestnuts
1/4 cup mixture of monterey jack, cheddar, and colby cheeses

To the warm pizza, evenly disperse water chestnuts. Next, add the cheese mixture. Return to oven until cheese is melted. Serve hot. Watch as even the most feisty carnivore falls.

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

Oooh, I bet that would work really well in a springform pan. I'm always looking for excuses to use mine.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Vegetarian Salade Niçoise
from: The Temporary Vegetarian: Salade Niçoise - Diner's Journal Blog - NYTimes.com
Yield 4 servings

Time 45 minutes

Ingredients
For the dressing (makes about 2 1/4 cups):
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 1/2 cups extra-virgin olive oil
1/3 cup white wine vinegar
1 teaspoon dried thyme
1 teaspoon sea salt
2 teaspoons fresh ground black pepper

For the salad:
2 to 4 baby Yukon Gold potatoes
3 cloves garlic
5 whole black peppercorns
1 bay leaf
1 teaspoon dried thyme
5 tablespoons plus 1 teaspoon sea salt
2 large eggs
1/4 pound haricots verts or other very small green beans
1 1/2 large or two medium heirloom or other tomatoes
1 heart of romaine lettuce, torn into bite-size pieces
2 cups arugula
3 cups baby greens
12 niçoise olives, pitted.

Method
1. For the dressing: In a mixing bowl, combine Dijon mustard, whole grain mustard, olive oil, vinegar, thyme, salt and pepper. Whisk to blend, add 1/4 cup water, and whisk again. Cover and refrigerate for up to two weeks.
2. For the salad: In a medium saucepan, combine potatoes, garlic, peppercorns, bay leaf, thyme and one tablespoon of the sea salt. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer until tender, 8 to 10 minutes. Turn off heat and let stand in saucepan; do not drain.
3. While the potatoes are simmering, place the eggs and two tablespoons salt in a saucepan. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer for 10 minutes. Turn off heat and let stand in saucepan; do not drain.
4. In a mixing bowl, combine 3 cups water and 1 cup ice cubes; set aside. In a small saucepan, combine 3 cups of water and 2 tablespoons salt. Bring to a boil, add green beans, and blanch until crisp-tender, 1-2 minutes. Drain, rinse under cold water, and transfer to ice water. Allow to sit for 2 minutes, then drain.
5. Cut the tomatoes into 12 irregular chunks, and sprinkle with remaining 1 teaspoon sea salt. Drain and peel the eggs, and cut each egg lengthwise into quarters. Drain the potatoes, and cut into 1/3-inch rounds.
6. In a wide, shallow serving bowl, mix romaine, arugula and baby greens. Add 3 tablespoons of the dressing to the greens and toss, adding additional dressing as needed. Arrange the tomatoes, eggs, potatoes and green beans around the greens, and sprinkle with olives. Drizzle with some of the remaining dressing. Refrigerate leftover dressing and reserve for another use.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Mm, the salsa sounds yummy and these rellenos sound easier to make than ones you batter and fry.

Chiles Rellenos with Tomato and Avocado Salsa

Chiles Rellenos With Tomato And Avocado Salsa Recipe - KitchenDaily

6 medium poblano peppers, about 3 ounces each
1 tablespoon(s) vegetable oil
1/2 small onion, minced
1 small garlic clove, minced
1 small jalapeño, seeded and minced
6 ounce(s) Monterey Jack cheese, shredded 1 1/2 cups
1/4 cup(s) freshly grated Parmigiano-Reggiano cheese
2 tablespoon(s) chopped cilantro
Salt
1 1/2 cup(s) grape tomatoes, quartered
1 Hass avocado, finely diced
1/4 cup(s) finely chopped onion
2 tablespoon(s) chopped cilantro
1/2 small jalapeño, seeded and minced
2 tablespoon(s) freshly squeezed lime juice
Salt and freshly ground pepper
Directions

1. Make the Chiles Rellenos: Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until they are charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let cool. Peel the poblanos. Using a small, sharp knife, make a small lengthwise slit in each one, near the stem end. Using kitchen scissors, carefully cut out the core and seeds, then remove the core and seeds without tearing the poblanos or enlarging the opening.

2. Preheat the oven to 425°. In a small skillet, heat the vegetable oil. Add the diced onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Let the vegetable mixture cool, then stir in the Monterey Jack, Parmigiano-Reggiano and chopped cilantro. Press the cheese filling into 6 logs.

3. Lightly season the insides of the poblanos with salt. Carefully stuff the cheese filling into the poblanos and press the poblanos closed. Place the stuffed poblanos on a baking sheet and roast in the upper third of the oven for about 12 minutes, until the cheese is melted.

4. Meanwhile, Make the Salsa: In a bowl, combine the grape tomatoes with the diced avocado, onion, cilantro, jalapeño and lime juice and season the salsa with salt and pepper.

5. Transfer the chiles rellenos to plates, spoon the salsa on top and serve.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

genuinegirly

mmmmmmmmmmmmmmmmmmmmmmmmmm. A friend just gave me some little tomatoes from her garden. I sooo want to try this for dinner.

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

Eggplant Salad Toasts
from eggplant salad toasts | smitten kitchen

Makes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested above

1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tablespoons olive oil plus additional for oiling baking sheet
1/4 teaspoon salt
Black pepper
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
1 small clove garlic, peeled and halved

Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.

Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

genuinegirly

I made the Chilie Rellanos & salsa recipe for a barbecue potluck yesterday. It was a big hit. Thanks, Snowy!

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

Awesome, genuinegirly! That is exactly why I started this thread.

Can't wait to make this recipe this fall...waiting for it to cool off enough to try it!

Lasagna With Spinach and Cottage Cheese

from: http://www.nytimes.com/2010/08/19/he...ipehealth.html

1 1/2 cups low-fat or nonfat cottage cheese

2 1/2 cups fresh tomato sauce or simple marinara sauce made with canned tomatoes

12 ounces baby spinach, or 1 generous bunch spinach (about 12 ounces), stemmed and washed

Salt and freshly ground pepper

1/2 pound no-boil lasagna noodles

1/2 cup freshly grated Parmesan (2 ounces)

2 tablespoons bread crumbs

1 tablespoon extra virgin olive oil

1. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or lasagna dish. Bring a large pot of water to a boil.

2. Place the cottage cheese in a food processor fitted with the steel blade, and blend until smooth. Add 1/2 cup of the tomato sauce, and blend until smooth. Scrape into a bowl.

3. Wash the spinach, and wilt in a large frying pan over high heat in the water left on the leaves after washing. Transfer to a colander, rinse briefly and squeeze out excess water. Chop fine (by hand or in a food processor), then stir the spinach into the cottage cheese. Season to taste with salt and pepper.

4. When the water comes to a boil, salt generously and add enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that’s three lasagna noodles). Boil just until the pasta is flexible, about two or three minutes for no-boil lasagna. Using tongs, remove the pasta from the water, and drain on a clean dish towel. Spread a thin layer of tomato sauce on the bottom of the baking dish, and top with a layer of noodles. Top the noodles with a third of the cottage cheese mixture. Use a spatula to spread it evenly over the noodles. Top with 1/2 cup of the tomato sauce, and spread in an even layer. Sprinkle on 2 tablespoons of the Parmesan.

5. Repeat these layers two more times, using up the cottage cheese/spinach mixture but retaining tomato sauce and Parmesan for the top layer. Cook one more batch of lasagna noodles, and top with the remaining tomato sauce and Parmesan. Sprinkle on the bread crumbs, and drizzle on the olive oil. Cover tightly with foil, place in the oven and bake for 30 minutes until bubbling. If you wish to brown the top, uncover and continue to bake until the top just begins to color, about five minutes. Remove from the heat, allow to sit for five to 10 minutes, and serve.

Yield: Serves six.

Advance preparation: The lasagna can be assembled up to a day ahead of time, covered with plastic and refrigerated. Replace the plastic with foil before baking. It can also be frozen for up to a month.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

LordEden

I will be making this the minute I find the oil that is required for the recipes.

Also snowy, I've made a recipe very close to the above recipe but I used Ricotta cheese instead of cottage. Also, if you add in white sauce instead of using the full amount of red sauce, gives it a creamier sauce that goes great with the noodles and spinach. Toasted Pine nuts add texture and taste to it too.

*****

how to make hummus & falafels like a pro [5 ingredients]

[5 ingredients | 10 minutes]
hummus
makes about 1 1/2cups

Hummus is such a wonderfully versatile condiment. I could happily eat it for every meal. It’s lovely on it’s own with some flat bread (or Irish Soda Bread – as I discovered when I was in the Emerald Isle earlier in the year). It’s also wonderful as a sauce or a sandwich spread. It’s pairs wonderfully with lamb but it’s soul mate is well and truly fresh falafels, hot from the pan.

If you prefer to cook your own chickpeas from scratch, by all means do so. But I find I get even better results with canned chickpeas.

The secret to great hummus is to use some of the chickpea cooking (or canning) water an pureeing everything for a good few minutes to make it lovely and smooth.

If you don’t have a food processor, don’t let that stop you. Just mash everything together with a fork – the result will be a little more rustic but will still taste divine.

1 can chickpeas (400g / 14oz)
3 tablespoons lemon juice
1 – 2 cloves garlic, finely chopped
3 tablespoons tahini

Drain chickpeas, reserving the canning water. Pop chickpeas, 3 tablespoons of the canning water, lemon juice, garlic and tahini in a food processor.

Whizz for a few minutes, stopping to scrape down the sides once or twice. Add tahini and continue to whizz until everything is lovely and smooth.

Taste and season with salt, pepper and perhaps a little more lemon juice.

falafels

home made falafels
serves 2

You can prepare the falafels ahead of time and keep them in the fridge until you’re ready to fry. While cooked falafels can be reheated in the oven, they’re no where near as lovely when they’re hot out of the oil.

It’s important to have your oil hot enough, otherwise the falafels will fall apart.

As I discovered myself, the texture can be really varied depending on how tightly you press the balls when forming. The tighter, the less likely they are to fall apart, but the heavier the texture. It’s worthwhile experimenting a little to find the balance between lightness and falling apart.

I think the best thing to do with falafels is serve them with pita bread, hummus and tabbouleh – like my quinoa tabbouleh I posted about recently.

1 small round pita bread (75g / 3oz), torn
1 can chickpeas (400g / 14oz), drained
1/2 small red onion, peeled & finely diced
1/2 small bunch flat leaf parsley, chopped
2 teaspoons ground cumin
peanut or other oil for frying

Whizz bread in a food processor until you have chunky crumbs. Add chickpeas, onion, parsley, cumin and a little salt. Whizz again until you have a paste that is still a little chunky.

Using a tablespoon and your hands form into rounds or little logs that are about the size of a walnut in its shell.

Heat enough oil to just cover the falafels in a medium saucepan until very hot. When a piece of bread browns in 10 seconds or so, add about 1/3 the falafels and fry for a few minutes or until deep brown. Remove and drain on a wire rack. Keep warm while you repeat with the remaining batches, making sure the oil is hot enough between each.

Serve ASAP.

__________________
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich

snowy

Eden, that recipe is from a series of recipes out of the New York Times called "Recipes for Health", thus no bechamel I love, love, love the series of recipes because the majority of them are vegetarian, relatively easy to prepare, and tasty.

Here's another one:
http://www.nytimes.com/2010/08/23/he...ipehealth.html

Pasta With Salsa Crudo and Green Beans

You can make this uncooked grated tomato sauce while you’re waiting for the water to boil for the green beans and pasta. Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli or farfalle.

3/4 pound ripe, locally grown tomatoes

1 to 2 garlic cloves, green shoots removed, finely chopped or pureed

Salt and freshly ground pepper to taste

1 teaspoon balsamic or sherry vinegar

1 tablespoon extra virgin olive oil

6 ounces green beans, trimmed

3/4 pound orecchiette, penne, farfalle or fusilli

2 tablespoons slivered basil leaves

1/4 cup (1 ounce) freshly grated Parmesan, pecorino, or ricotta salata for serving

1. Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil.

2. When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into 2-inch lengths, and add to the bowl with the tomatoes.

3. Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package but check the pasta about one minute sooner than the suggested cooking time. When it’s done, drain and toss with the tomato mixture, basil and cheese.

Yield: Serves four.

Advance preparation: You can make the tomato sauce several hours before you cook the beans and the pasta.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Bright and Spicy Summer Soup
from Big Bold Summer Soup | Local Lemons

3 ears of corn, kernels cut from the cob
2 pounds of tomatoes (I used a mix of early girls and heirloom)
2 1/2 tablespoons roasted garlic (recipe below)
1 red torpedo onion, peeled and chopped
2 poblano peppers
2 jalapeno peppers
Handful of chopped cilantro
2 tablespoons of butter
Sea salt
1 sliced avocado
1 cup water

Roast the poblano and jalapeno peppers under the broiler until the skins are blackened and blistered. Let cool. Remove the skins, seeds and white veins, and roughly chop. Set aside.

Submerge the tomatoes in a pot of boiling water for 15 seconds. Drain and let cool. Using your hands, remove the skins and crush the tomatoes into a bowl.

Melt two tablespoons of butter into a large pot. With the heat on low, add the onions and gently cook until softened, about 10 minutes. Add tomatoes and continue cooking on low.

Using a mortar and pestle, mash up the peppers until they break apart (do this in batches if you have a small mortar). Add the peppers to the pot.

Next, crush the corn kernels in the mortar until they too break apart. You should have some super sweet juice at the bottom of your mortar. Add the corn and the juices to the pot.

Increase the heat to medium-low and stir in the roasted garlic and a sprinkle of sea salt. Cook for 10 minutes. Taste again for salt.

Top with cilantro and sliced avocado before serving.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Tomato Frittata With Fresh Marjoram or Thyme
from: http://www.nytimes.com/2010/08/24/he...ipehealth.html

By MARTHA ROSE SHULMAN

One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.

1 1/4 pounds ripe, locally grown tomatoes

1 or 2 garlic cloves (to taste), minced or puréed

Salt and freshly ground pepper

1 tablespoon fresh marjoram leaves or 2 teaspoons fresh thyme leaves

8 large eggs

2 tablespoons low-fat milk

1 tablespoon extra virgin olive oil

1. Divide the tomatoes into two batches. Slice one batch into rounds (about 1/3 inch thick), and seed and chop the other batch. Toss the chopped tomatoes in a bowl with the garlic and salt and pepper to taste.

2. Beat the eggs in a bowl, and stir in salt and pepper to taste, milk and half the marjoram or thyme. Stir in the chopped tomatoes.

3. Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a wooden or plastic spatula in your other hand, so as to let layers of eggs form during the first few minutes of cooking. Once a few layers of egg have cooked, arrange the tomato slices on top of the frittata, turn the heat down to low and cover the pan. (Use a pizza pan if you don’t have a lid that will fit your skillet.) Cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with the spatula, tilting the pan so that the bottom doesn’t burn. The eggs should be just about set; cook a few minutes longer if they’re not.

4. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching carefully to make sure the top doesn’t burn. (At most, it should brown very slightly and puff under the broiler.) Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for 5 to 15 minutes. Sprinkle on the remaining marjoram or thyme. Loosen the edges with the spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, at room temperature or cold.

Yield: Four to six servings.

Advance preparation: You can prepare the tomatoes several hours before you make the frittata. Pour off the juice that accumulates in the bowl before mixing the tomatoes with the eggs. The frittata will hold in the refrigerator for up to a day.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

LordEden

Snowy is probably running around like a chicken with her head cut off, so I think I'll take over posting recipes this weekend.

I've been looking for a veggie recipe like this ever since I started dating cinn.

*****

smoke-roasted stuffed bell peppers | smitten kitchen

Smoke-Roasted Bell Peppers Stuffed With Garden Vegetables
Mastering the Grill by Andrew Schloss and David Joachim

Yes, I know: Where’s the beef? Well, after a weekend of burgers, chicken, sausage and ribs I’m still in the land of Meatover and even the thought of it makes me groan a little. This, however, is something I can’t wait to make again, a lighter, crunchier and healthier variety of stuffed pepper and pretty as a picture.

Makes 8 small servings

2 medium red bell peppers
3 medium mixed bell peppers (orange, yellow, green)
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, cut into 1/4-inch dice
1 medium yellow squash, cut into 1/4-inch dice
2 medium fresh or frozen corn kernels (from 3 to 4 ears of corn; for extra flavor, once you’ve cut the kernels off, use the dull side of your knife blade to scrape the remaining corn and juices, or “milk” from the cob)
1 medium tomato, seeded and cut into 1/4-inch dice
2 tablespoons chopped fresh herbs (such as parley, oregano, basil or a mix)
1/4 cup plain dried breadcrumbs
Oil for coating grill grate
2 tablespoons grates Parmesan cheese (optional)

If using a gas grill: Use indirect heat on medium (325° to 350°F), a 2- to 4-burner grill-middle burner(s) off, or a 2-burner grill with 1 side off and a clean, oiled grate.

If using a charcoal grill: Indirect heat, medium ash, split charcoal bed (about 2 dozen coals per side) with a clean, oiled grate on medium setting

1. Heat the grill as directed. Soak 2 cups of apple or oak wood chips or chunks in water for one hour.

2. Seed, core and cut one of the red bell peppers into 1/4-inch dice. Cut the remaining bell peppers in half lengthwise right through the stem, leaving a bit of stem attached to each half. Cut out the cores, seeds, and ribs from the interiors of the peppers, leaving the stem intact. Sprinkle the insides of the peppers with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

3. Melt the butter in a large skillet over medium heat. Add the onion and saute until almost tender, about 4 minutes. Add the garlic, chopped bell pepper, zucchini and yellow squash. Saute the vegetables until crisp-tender, about 4 minutes. Stir in the corn and tomato and cook until heated through, 1 to 2 minutes. Stir in herbs, breadcrumbs, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until the breadcrumbs soak up most of the liquid in the pan. Remove from the heat and spoon the filling equally into the pepper cavities.

4. When the grill is hot, put the soaked wood chips or chunks over the coal on both sides of the grill. If using gas, put the wood chips in a smoker box or in a perforated foil packet directly over one of the heated burners.

5. Brush the grill grate and coat it with oil. Put the stuffed peppers over the unheated part of the grill, cover, and cook until just tender 20 to 30 minutes. If your grill has a temperature gauge, it should stay around 350ºF.

6. Remove the peppers to a large serving platter. Sprinkle with the Parmesan (if using) and serve.

__________________
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich

LordEden

It's snowy's BIG DAY. Congrats snowy.

******

Indian Dal Nirvana | Steamy Kitchen Recipes

Servings: 4 Prep Time: 5 Cook Time: 1 hour 15 minutes
Recipe from Nirvana Restaurant, Beverly Hills

Serve with basmati or naan flatbread.

ingredients:
1 cup dry lentils

6 ounces canned tomato puree

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 teaspoon cayenne pepper

1 cup water

4 tablespoons butter

1/8 teaspoon salt, more to taste

freshly ground black pepper

1/3 cup heavy cream

2 tablespoons minced fresh cilantro

directions:
In a large sauce pan, add the lentils and fill with water to cover by 2 inches. Bring to a boil. Reduce heat and simmer for 10 minutes until the lentils open and are tender. Drain the water from the lentils and return the lentils to the pot. Stir the lentils around in the pot mashing some of them against the pot to break open. Add the tomato puree, ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until the dal is thick. Make sure to check the pot periodically to make sure the water does not cook out.

Stir in cream, garnish with minced cilantro.

******

Here is a flatbread recipe to go with it.

crisp rosemary flatbread | smitten kitchen

Crisp Rosemary Flatbread
Adapted from Gourmet, July 2008

Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, really impressed, and I see no reason not to milk it.

I think you could easily swap the rosemary for other herbs, such as thyme or tarragon, or punch it up with black pepper or other spices, but personally, I like it just the way it is here.

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

__________________
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich

snowy

I'm baaack Thanks for posting recipes, Eden!

Summer Squash Casserole

Summer Squash Casserole Recipe | Mixed Greens Blog

3 cups sliced summer squash — yellow, zucchini, patty pan, crookneck, whatever you have

3 eggs, well beaten

1/2 cup milk, cream or half-and-half

1/4 cup melted butter

1 shallot, chopped

Bread crumbs

Grated cheese

Salt & pepper

Butter a medium baking dish. Arrange squash slices and sprinkle shallot over the top.

Beat eggs in a small bowl, mix milk with the eggs and pour over the squash.

Top with bread crumbs. Pour melted butter over the crumbs. Sprinkle grated cheese, salt & pepper on top.

Bake at 350 degrees for 45 minutes or until squash is tender and breadcrumbs and cheese are toasty brown.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

noodle

Hey, Eden-cook-meister...

With some of these recipes, like your Dal recipe you shared above, is there a non-cow-based substitute for heavy cream? I freaking LOVE cream-based recipes... however, my tolerance for dairy is nil other than some hard cheeses. I was just curious if there is an "acceptable" substitute for heavy cream, sour cream, whole milk, etc....

__________________

LordEden

You would think that I would know this with my tummy not accepting milk alot of the time, but really the only substitute I know of is soy milk. Soy can we switched out for any milk (half/skim/whole) but heavy cream? Don't know. I seriously dislike cooking with soy, the taste is NOT there. I've done it before because I had nothing else in my fridge, but didn't like the taste.

Heavy cream is hard to replace because of the thickness, reducing soy milk makes it taste worse in a recipe and can't hold up to the heat.

Found this recipe, wonder if it would work...

****

HEAVY CREAM SUBSTITUTE


To make vegan heavy cream substitute you will need: 1/2 block of silken tofu (extra firm) and 1/2 cup of plain soy milk. Blend in blender (do not use mixer) until thick and creamy and there are no more lumps.
Better than Whipped Cream


Ingredients:

3/4 cup Silk vegan soymilk - vanilla
1/4 + 1/8 cup Better Than Milk soy powder - vanilla
1 tablespoon rice syrup
1 1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup canola oil
1 tablespoon lemon juice


Blend together milk and milk powder. Let stand 5 min. to fully dissolve. Then blend in sweetener and extracts. On high speed, slowly drizzle oil into mixture. Continue slowly adding lemon juice. Refrigerate. This will continue to thicken in fridge and will be thick, creamy, and delicious.

*****

Found this too...



(Thank GOD cinn isn't vegan, I can handle the no meat policy, but no egg or cheese? *Shudder*)

__________________
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich

snowy

Something burger oriented before Labor Day:

Chickpea Burger Recipe - MarthaStewart.com

1 can (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 slices white sandwich bread
1/3 cup peanuts or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
1 tablespoon Dijon mustard
1/3 cup mayonnaise
Whole-wheat English muffins and lettuce, to serve with burgers

Directions

Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.

Form the mixture into four 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

A curry recipe for Eden, although admittedly this one cheats a little by using a curry powder. I'm sure you could take this to the next level by making your own curry powder (in fact, I will look in my cookbooks and find a recipe in a bit).

Summer Vegetable Ragout with Exotic Curry Sauce
Summer Vegetable Ragout with Exotic Curry Sauce Recipe at Epicurious.com
Curry sauce:
3 tablespoons vegetable oil, divided
1 small onion, chopped (about 1 cup)
1 small carrot, peeled, chopped
1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
1 1-inch piece unpeeled fresh ginger, thinly sliced
1 small Granny Smith apple, peeled, finely chopped (about 1 cup)
2 tablespoons curry powder (preferably Madras)
2 1/2 tablespoons all purpose flour
2 cups fresh carrot juice

Vegetables:
1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes
5 tablespoons vegetable oil, divided
1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces
1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths
4 ears of corn, husked
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
2 cups (packed) arugula
1/4 cup torn fresh basil

Test-Kitchen Tip: To release the most flavor from the lemongrass stalk, it’s important to coarsely chop and flatten it.

For curry sauce:

Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; sauté until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Curry sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.

For vegetables:

Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.

Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.

Combine hot vegetables and hot curry sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.

---------- Post added at 10:48 AM ---------- Previous post was at 10:29 AM ----------

A recipe for Madras curry powder from the Joy of Cooking:

Toast in a heated skillet over medium heat until a shade darker and fragrant, about 4 minutes:
6 tablespoons whole coriander seeds
4 tablespoons whole cumin seeds
3 tablespoons chana dal or yellow split peas
1 tablespoon black peppercorns
1 tablespoon black mustard seeds
5 dried red chili peppers
10 fresh or dried curry leaves (optional)

Combine the toasted spices with:
2 tablespoons fenugreek seeds

Grind the mixture to a powder in batches in a spice mill or electric coffee grinder. Mix well with:
3 tablespoons turmeric

Store in an airtight container in a cool place.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Dinner Tonight: Mushroom, Rajas, and Corn Tacos with Queso Fresco | Serious Eats : Recipes

3 poblano chiles
1 cup fresh corn kernels (from 1 ear or so)
1 1/2 tablespoons olive oil
Kosher salt and black pepper
1/2 white onion, chopped
1 garlic clove, thinly sliced
6 ounces cremini mushrooms, stems removed and quartered
6 fresh epazote leaves, chopped
1/2 cup queso freso, cut into cubes
6 warm corn tortillas

Procedures

Char the skin poblanos over a burner. Once blackened on all sides, toss them in a plastic bag and let steam for 15 minutes. Remove the blackened skin, the stems, and the seeds. Then dice the chile.

Combine 1 teaspoon of the oil with the corn and a pinch of salt in a bowl. Set a large skillet over medium-high heat. When hot, dump in the corn. Spread out into a single layer. Let it cook for 30 seconds to a minute, or until slightly blackened. Transfer the corn to a bowl and set aside.



Pour 2 teaspoons of oil into the now empty skillet. Over medium-high heat, add the onion and the chiles. Cook until it begins to brown. Transfer to the bowl with the corn.

Pour the remaining oil in, reduce heat to medium, and add the mushrooms and garlic. When mushrooms are done, about 3 minutes, add the contents from the bowl back in.

Once everything is nice and hot, turn off the heat, add the epazote, a few cracks of black pepper, and the queso fresco. Toss well.

Serve the filling with warm corn tortillas and some salsa to taste.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

noodle

Yum, Snowy!


And thanks, Eden. I'm going to try the recipe. I hate that I can't eat anything creamy any more.

__________________

snowy

I don't know why the Temporary Vegetarian feature in the New York Times keeps publishing complicated recipes from restaurant sources that seem to want to discourage people from cooking vegetarian. I suppose maybe they're trying to convince those who eat meat that even veggie can go gourmet. At any rate, here's another one from there.

Basil, Spinach and Arugula Pesto
Vegetarian Recipe: Basil, Spinach and Arugula Pesto - NYTimes.com
Yield 2 servings

Time 1 hour

Ingredients
For the garlic confit:
3/4 cup olive oil, or as needed
10 cloves garlic
For the pesto:
4 ounces basil or chervil
2 ounces baby spinach
2 ounces baby arugula
1/4 cup hazelnuts, toasted and finely ground
1/4 cup ricotta salata, grated
Salt and freshly ground black pepper.
Method
1. For the garlic confit. Heat 1/2 cup of the olive oil in a small pan over low heat until warm. Add garlic cloves and cook until very soft, about 30 minutes. Using a slotted spoon, remove the garlic cloves, reserving both cloves and oil.
2. For the pesto: Have a large bowl of ice water ready. In a small pot over high heat, bring 4 cups of water to a boil, and blanch basil or chervil until tender, about 30 seconds. Remove with slotted spoon and transfer to ice water. Place spinach and arugula in boiling water until bright green and tender, about a minute. Drain well and transfer to ice water. When greens are well chilled, drain well, place in a kitchen towel, and squeeze as hard as possible to remove excess moisture.
3. In a blender, combine half the garlic cloves, half of the garlic cooking oil, half of the blanched greens (basil or chervil, spinach, and arugula), half of the hazelnuts and half of the ricotta salata. Blend five minutes.
4. Add the remaining garlic cloves, garlic cooking oil, blanched greens, hazelnuts and ricotta salata. Blend, adding 1/4 cup additional olive oil, or more as needed, for two to five minutes, to make a thick but pourable pesto. Season with salt and pepper to taste. Blend one minute more. If desired, serve over hot linguini or other pasta.

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If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Stir-Fried Rice Stick Noodles With Bok Choy and Cherry Tomatoes
from: http://www.nytimes.com/2010/09/10/he...ipehealth.html
By MARTHA ROSE SHULMAN

Rice noodles are delicate and light, and especially welcome to those who are gluten intolerant. You might find it easier to use tongs for this once you’ve added the noodles to the pan. Bok choy is a member of the cabbage family and has all those antioxidant rich phytonutrients that the brassicas are famous for.

7 ounces thin rice stick noodles (1/2 of a 14-ounce package)

1/2 cup vegetable broth

1 tablespoon soy sauce (low-sodium if desired)

1 tablespoon Shao Hsing rice wine or dry sherry

1 tablespoon minced garlic

1 tablespoon minced ginger

1/4 teaspoon red pepper flakes or 1 to 2 teaspoons minced jalapeño

2 tablespoons peanut oil or canola oil

2 eggs, beaten

3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths

1 1/2 cups cherry tomatoes, halved

Salt to taste

1/2 teaspoon sugar

1 cup coarsely chopped cilantro (can include stems), plus additional sprigs for garnish

2 teaspoons sesame oil

1. Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic, ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.

2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into 1/4-inch wide strips. Place near the wok.

3. Swirl the remaining oil into the wok or pan and add the garlic, ginger and chile. Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften. Add the cilantro and egg shreds, and the salt and sugar, and stir-fry another 30 seconds to a minute, until well combined. Add the sesame oil, stir together, and serve, garnished with cilantro sprigs if desired.

Yield: Serves 4 to 6.

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If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Not sure what it's like where you are, but here, the Romas are just starting to hit their stride, so here we are:

Adapted from Coconut & Lime: Fresh Tomato & Zucchini Pasta Sauce

Ingredients:
1 onion, diced
2 cloves garlic, minced
1 large zucchini, diced
4 cups diced roma tomatoes
1/2 cup minced fresh Italian parsley
salt
freshly ground black pepper
olive oil

Directions:
Saute the onion and garlic in olive oil until soft and fragrant. Be careful not to burn the garlic. Add the zucchini and saute until soft. Add the tomatoes and cook through. Add the salt, pepper, and parsley. Cook for another 1-2 minutes and serve over pasta.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

roachboy mentioned black bean and sweet potato chili in chat tonight, so I took it upon myself to seek out a recipe for such a thing. He says that such a recipe is meant to be a starting place for improvisation. I'm looking forward to trying, especially as sweet potato season is fast approaching!

Black Bean and Sweet Potato Chili
Black Bean and Sweet Potato Chili | Care2 Healthy & Green Living
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 jalapeno chile pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried

1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.

2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.

3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.

4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.

Serves 6.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

LordEden

I want to make this for cinn, but she would totally balk at the amount of onions in it. I can only sneak onions into recipes, she can't know they are in it.

onion pandade: is this the ultimate comfort food? [5 ingredients]

[5 ingredients]
onion pandade
serves 4

Inspired by Judy Rodgers in the wonderful Zuni Cafe cookbook.

Judy has three different takes on this pandade: a tomato version, one with chard (silverbeet) and another more unusual one with sorrel. While all three sounded lovely, the minimalist in me couldn’t help but strip it back to the bare essentials of onion, bread and cheese.

I also change the cooking time quite a bit. Judy goes for a slow oven for a few hours. I decided to risk speeding things up with a hot oven and was very happy with the results.

It’s one of those things that’s equally good hot from the oven, cooled to room temperature, or even reheated the next day. You won’t have any problems getting rid of any leftovers.

This is a brilliant way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf, preferably sourdough – not something white and insipid.

I used a vintage cheddar as my cheese but anything that makes good cheese on toast would work. Next time I think I’ll use parmesan because I tend to have it in the house more often than not.

This makes a wonderful vegetarian main course with a green salad on the side. But I think it would also be a warming accompaniment to a roast chicken or even some roast beef.

4 large brown onions (approx 1kg / 2lb)
1/2 bunch thyme, leaves picked
1/2 medium loaf rustic bread (approx 250g / 1/2lb), torn in to chunks
150g (5oz) cheese, grated or crumbled
3 1/2 cups vegetable or chicken stock

1. Preheat oven to 200C (400F).

2. Cut onion in half lengthwise. Peel, then slice into half moons about 5mm (1/4in) thick.

3. Heat 4 – 5 tablespoons olive oil in a large frying pan. Cook onion stirring occasionally until soft and golden brown. No need to caramelise. Stir in the thyme.

4. In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top.

5. Bring stock to a simmer. Pour over the onion dish. Season.

6. Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread.

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Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich