November 7th, 2007
| 5 Comments »
Lentil and Couscous Salad
1 ½ c. lentils
3 c. water
Bring water and lentils to a boil, reduce heat and simmer until lentils are tender but not mushy; 20-25 minutes.
¾ c. couscous
1/3 c. broth or water
1 T/ olive oil
Bring water/broth and oil to a simmer and stir in couscous. Cover and remove from heat, let stand for 5 minutes then fluff with fork.
1 small red, orange or yellow pepper, seeded, cored and diced
1 shallot, peeled and diced
½ c. diced dried apricots
½ c. currants
½ c. chopped almonds
Saute shallot and pepper until soft, add in currants and apricots, cook for 5 minutes. Stir in almonds and remove from heat.
Dressing: Combine together:
½ c. olive oil
3 T white wine vinegar
3 T. lemon juice
2 T. lemon zest
1 t. cumin
1 clove garlic, mashed
2 T. fresh oregano, minced
salt and pepper to taste
In a large bowl, combine lentils, couscous and pepper/apricot mixture, stir to combine. Pour dressing over and toss gently. Chill or serve at room temp. Top with toasted almonds if desired.
Mix in one cup cooked wheatberries, if desired. Your choice.
Recipe Notes:
The original recipe called for the tiny french green lentils, but I used the larger brown ones because it was what I had on hand. Sub in any kind or color you like. You could even use a flavored couscous. Mix up the dried fruit too; cranberries might be yummy. Or omit it all together.
October 25th, 2007
| 10 Comments »
Browned Panko Breadcrumb Topping
2 T. butter
1/3-1/2 c. Panko breadcrumbs
1 t. garlic powder
1 t. onion powder
1 t. dry basil
1/2 t. dry mustard powder
1 T. ground flaxseed (optional, but it really oomphs up the nutritional aspect)
Salt and pepper to taste
Melt butter in small saute pan. Add crumbs and toss to coat. Add in remaining seasonings and cook over medium-low heat, stirring continually until crumbs are browned and fragrant. Remove from heat and spread on a plate to cool. Add in parmesan/asiago type of cheese if desired. Sprinkle over drained pasta, and toss to coat.
Notes: The seasonings are totally up to you to add; sub in your favorite ones to make this all your own palate pleaser. Don’t leave the crumbs in the pan to cool; they will continue to cook and will end up burnt and unpleasant. Trust me, I know this to be true.
September 28th, 2007
| 17 Comments »
Admittedly, if I fell into a bowl of chocolate pudding and drowned, I would die a very happy woman. I just love the stuff. Let me tell you though, if I am ever around a bowl of chocolate pudding that is large enough for an adult to fall into and drown, that in itself would be amazing. I would hope to get pictures before my death.
When I came across this new recipe for chocolate pudding, I was immediately intrigued because the main ingredient is silken firm tofu. Yep. Tofu. I know, I know….I scratched my head a bit too, it’s OK. But then I decided ‘What the heck!’ and made it. I’m always willing to learn something new.
People, I may never go back to my full fat, super ultra rich and thick chocolate pudding recipe that I love to death. Never.
Wait. Did I really say that??
Yes. I did. This stuff will blow your mind. You can send me packing if I am wrong, but the texture is so smooth and creamy, the taste so amazingly rich; my god, you would think it was made with the finest cream on earth. It will cure your most agonizing chocolate craving in one tempting lick of your finger; it will pursue and make a hasty retreat to any rotten day you’ve had and likely will make you wish to dance across your kitchen in the sheer spectacular-ness of it. Should you desire to eat it with fresh strawberries, I guarantee sweet dreams, for sure. Make sure no one is lurking nearby with a hidden camera or they may catch your brazen dive, face first, into it’s dark delicious-ness and some day use it against you.
Do you LOVE chocolate?? I mean, totally, incredibly, crave-it-til-you-can’t-see-straight absolutely LURRRRRRVE chocolate?? Then go…..NOW….and buy what you need and do yourself a huge favor. Make. This. Recipe.
Oh yeah. If you have kids, and they love chocolate too, send them to the neighbors first, or perhaps to a sleepover. For a weekend. You will not want to share. But if you do, have them taste it first before you tell them it has tofu in it if they aren’t so used to that sort of thing, because, really….they won’t know. Or care. Better yet, if you really wish to eat it all yourself and no neighbors or sleepovers are imminent, tell them it has tofu FIRST, and watch them recoil in horror. Then smile and say, with an all-knowing sigh
“You have no idea what you’re missing!”
Griffin did eat it, even after I told him it had tofu in it. He took another bite, looked at the pudding, then at me and said “What’s tofu again?? Is it chocolate?”
(recipe after the jump)
Come in to my kitchen…
September 20th, 2007
| 3 Comments »
Whole Grain Waffles (or Pancakes)
1 c. flour
1 c. oat flour
2 T. ground flaxseed
1/3 c. rye flour
4 T. cornmeal
4 t. baking powder
1 T. sugar
½ t. salt
2 eggs
2 c. fat free milk
2 T. canola oil
1 t. vanilla extract
Combine dry ingredients. Mix wet ingredients together and stir into dry until just combined. Bake on heated griddle, topping with chopped mango and almonds before turning over.
Notes: For oat flour, plain oatmeal can be ground in a spice or coffee grinder to the consistency of flour. As for the rye flour, I have subbed in buckwheat and whole wheat and gotten results that are just as delicious. I have used plain or vanilla yogurt in place of half the milk too with excellent results. Don’t skip the sugar.
September 13th, 2007
| 7 Comments »
Smoked Salmon Corn Chowder
from ‘The 12 Best Foods Cookbook’ by Dana Jacobi
4 small red potatoes, scrubbed and diced
1 T. canola oil
1 small red onion (or two shallots) peeled and minced
2 cloves fresh garlic, minced
1 green (or red) pepper, cored and diced
1 14-oz can creamed corn
1/2 c. frozen corn kernels (i used corn cut from two fresh cobs)
1 c. fat free lo-sodium chicken broth (i used way more, like almost a quart)
2 t. fresh thyme leaves, minced; or 1/2 t. dried thyme
Pinch cayenne pepper
4 oz smoked salmon, flaked
Salt and pepper
Place potato in medium saucepan and bring to boil; simmer until just fork tender. Drain, and set potato aside. In stockpot, heat oil, then saute onion until tender. Add garlic and cook 30 seconds or until fragrant, then add pepper and cook until crisp tender (or to taste- you may like it softer). Add in creamed corn, corn kernels, thyme, broth and cayenne and bring to a boil. Add in potato and cook for 5 minutes. Turn off heat, stir in salmon, season with S&P and serve.
Roasted Red Pepper Butter
1 c. room temp butter
7-oz jar roasted red pepper, drained and finely minced
2 t. milk
1 T. fresh chives, minced
1 T. fresh parsley, minced
1/4. c. fresh grated parmesan or asiago cheese
Salt and Pepper
Combine all ingredients in a small bowl and beat with a hand mixer until smooth and fluffy. Can be shaped into a log and chilled, or stored in a plastic container.
Hint: with the peppers, the finer you mince, the prettier and more spreadable the butter will be. I used a knife on mine but next time will use a food processor or chopper to get them even finer.
August 28th, 2007
| 10 Comments »
Several years ago, there was a popular song that you may remember:
‘she lies and says she’s in love with him
can’t find a better man’
Anyone know who sang it? I sure don’t. And boy was I curious when I first heard it as to WHY someone was trying to find a ‘butter man’.
Then one day, lo and behold, while I was cooking, there appeared ‘the butter man’. When I looked into the pan and saw the little guy forming, for a moment I was quite stunned, especially as it grew larger by the second, then I composed myself, and grabbed the camera to catch the moment forever in infamy.
Strange isn’t it… what can happen when you cook? 😉
August 19th, 2007
| 7 Comments »
Calabacitas con Crema
From Tasting Spoons blog
Source: Rick Bayless, restaurateur, from his book Authentic Mexican
Servings: 8
1 lb zucchini — (about four small)
1 1/2 cups corn kernels, fresh if possible
1/2 whole onion — thinly sliced
2/3 cup heavy cream (or use fat-free half and half) – optional
1 whole poblano pepper — roasted, seeded, peeled and cut in thin strips
1 tsp salt
1 Tb butter
1 Tb vegetable oil — or vegetable oil
1. Chop the zucchini in large chunks (about 3/4 inch to 1 inch) and set aside. Prepare onions ahead and set aside. Grill the poblano chile directly on a gas flame, cool, remove skin, then cut into small strips.
2. Using a very large skillet, heat butter and oil until very hot. Add zucchini and toss until tender. Remove the zucchini from the pan with a slotted spoon, allowing it to drain well. In the remaining oil and butter, fry the onion slices until soft and sweet, then add the corn and pepper slices. Add the zucchini and cream and cook until nice and hot. Taste for salt and pepper and serve.
Recipe Notes: I recommend some fresh squeezed lime juice and perhaps a shake or two of chili powder just for notching up the flavor. Sour cream was my ‘crema’ of choice today and it was delicious. I did not use onion and didn’t miss it; it’s not my fave so please, if it’s yours, put it in. I used two poblano peppers, two ears of corn and three zucchini for this.
August 15th, 2007
| 10 Comments »
Vegetable Stuffed Shells
1 pkg large pasta shells
1 8-oz carton nonfat cottage cheese
1 red pepper*, Cored and seeded
4 oz fresh mushrooms
1-2 zucchini*, peeled and shredded on a box grater
6 oz fresh spinach*
8 oz mozzarella cheese, grated and divided
1/3 c. grated parmesan cheese
½ c. fresh bread crumbs
1 t. each onion powder, garlic powder, dried basil and dried rosemary
Fresh ground pepper to taste
1 jar pasta sauce of choice (optional add-in could be chopped roma tomatoes and some extra mushrooms)
Cook shells in boiling water until firm but tender, do not cook for full amount of time stated on package. Shells should still be firm to the feel. (they will stuff and cook better this way) Heat oven to 375
Place entire contents of cottage cheese in bowl of food processor and process until smooth, it should resemble ricotta cheese. Scrape into large bowl. Add red pepper chunks to food processor and pulse 3-5 times or until finely minced. Add to bowl with cottage cheese. De-stem mushrooms and break into food processor bowl, pulse 2-4 times or until finely minced. Add to cheese mix, repeat with spinach, pulsing until finely minced. Add seasonings and bread crumbs. Stir cheese and veggies to mix. Grate 4 oz of mozzarella cheese into bowl, add all grated Parmesan and stir thoroughly to mix. Spread about ½ c. of pasta sauce on bottom of 9×13 pan. Stuff shells with cheese/veggie mix and place in pan on sauce. Spoon remaining sauce on top of shells and top with remaining grated mozzarella. Bake until heated through and bubbly, about 20-25 minutes.
*Recipe Notes: Fresh vegetables have a lot of water in them, and to avoid having a watery finished dish, squeeze the excess water from the pepper once it is chopped in the processor. I placed it in a wire mesh strainer and pressed out the liquid. With the zucchini, I grated it into a colander and tossed it with kosher salt, then let it drain for 10 minutes. Rinse well. Press it in a wire strainer also. Fresh spinach shouldn’t be too weepy; should you use frozen, make sure to squeeze out the water. I wouldn’t recommend adding fresh tomato to the mixture as it will make them watery.
June 29th, 2007
| 10 Comments »
Sweet Saffron Pilaf with Nuts and Currants
1 ¼ c. basmati rice
2 ½ c. water
¼ t. saffron threads
1 T. milk or cream
1/8 c. canola oil or ghee
A 2-inch cinnamon stick
10 green cardamom pods, pounded in a bowl or pestle to open the shells
A 1-ince piece fresh ginger, peeled and grated
¼ c. dried currants
¼ c. chopped roasted almonds
¼ c. pistachios, shelled and chopped
¼ c. sugar
Combine rice and water in medium bowl and soak for 20 minutes. Drain, reserving water, and set rice aside.
Gently crush saffron threads in small bowl with back of spoon. Stir in milk and mix gently. Set aside.
Combine oil or ghee, cinnamon stick, cardamom and ginger in medium, heavy bottom pan (with a cover) over medium high heat, stir and cook for 2-3 minutes. Add in currants and nuts and cook, stirring often, for 2-3 minutes. Add rice, stir to coat and cook for 1-3 minutes. Pour in reserved water, stir and bring to a high simmer, reduce heat to low, cover and cook for 15 minutes. Uncover and sprinkle rice evenly with sugar, then drizzle saffron/milk mix over the top. Cover pan again, and on very low heat, cook for 5 minutes. Turn off heat and allow rice to rest 10-15 minutes. Serve hot garnished with fresh toasted nuts if desired.
June 27th, 2007
| 2 Comments »
Pasta with Lemon Wine Sauce
1# cooked pasta, drained, reserving cooking water
1 package grape tomatoes, quartered
2 large tomatoes, deseeded and chopped
1 clove garlic, minced
2 bunches broccoli, trimmed
3 sausage links, chopped (i used a tomato basil chicken sausage)
1 cup dry white wine
Juice of one lemon
Zest of one lemon
Grated cheese for garnish
In large skillet, heat oil of choice and add broccoli, stir fry quickly until bright green. Add about 1/3 c. water to pan and cover. Allow to steam for five minutes. Remove broccoli to bowl and cover. In same pan, add sausage and brown for 5-10 minutes. Remove. Add a splash of oil to pan and place chopped regular tomatoes in pan. Cook until they have broken down, maybe 3-5 minutes. Pour in wine, add garlic and 1 tablespoon of zest and bring to a simmer; cook until reduced by half. Have pasta, sausage and broccoli ready in large pan or bowl. Add quartered grape tomatoes to skillet and about a half cup of reserved cooking water; stir quickly to incorporate then pour over pasta mixture. Toss gently. Stir in a tablespoon or two of lemon juice and a little more zest (to taste). Season with salt and pepper.
|