tag:blogger.com,1999:blog-24889091636503944832024-02-06T22:42:47.716-05:00Brooklyn Vegetarian Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-2488909163650394483.post-8832359648908704462016-02-10T10:38:00.000-05:002016-02-10T10:38:04.547-05:00Blueberry Oatmeal<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqOO4K21n0bRcei0kA4zyuWUtkNdmvdATjnpLo2fxMv0oZBiXBwJRSSPACe7KSOS3CZr6isPO7PnZR2hyphenhyphenkaAmeWG7DRwL2ueox57iU9WIuztn9K16VeKWg8KVPlINy1jGiz6uyNnFYu0/s1600/bb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqOO4K21n0bRcei0kA4zyuWUtkNdmvdATjnpLo2fxMv0oZBiXBwJRSSPACe7KSOS3CZr6isPO7PnZR2hyphenhyphenkaAmeWG7DRwL2ueox57iU9WIuztn9K16VeKWg8KVPlINy1jGiz6uyNnFYu0/s1600/bb.jpg" /></a></b></div>
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<br />
<b>Ingredients</b><br />
<br />
1/2 cup rolled oats<br />
3/4 cup cold water<br />
1/2 cup almond milk (or cow's milk)<br />
1/2 cup fresh blueberries<br />
1 tbsp. chia seeds (optional)<br />
1 tbsp. honey (or desired sweetener) <br />
<br />
<b>Method</b><br />
<br />
Place all ingredients in small saucepan and stir to combine. Bring to boil, stirring occasionally. Turn heat to low and simmer until oatmeal has thickened and most berries have burst open (feel free to pop open stubborn berries with the back of a spoon. The more burst berries, the darker the blue color). <br />
<br />
Top oatmeal with desired toppings:<br />
<br />
a few tablespoons of almond milk<br />
sliced almonds<br />
fresh berries<br />
chia seeds<br />
coconut<br />
peanut butter<br />
etc...Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-73265131725102704262016-02-06T16:45:00.002-05:002016-02-06T17:40:51.305-05:00Gourmet Hummus Potato Skins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuntYToF_DAhgCjCIgRhaRj1W4ELs84CfmE4LcFQuCv6ELyPkylHiqMRs4i-l90GwY8mDQwdA8b3juJ8KXaKCWheGBNh25vwocU8PG29FfNB2SftAkEKx8QmE2a-X1M6JJeZMNDvtkA5U/s1600/potatoskins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuntYToF_DAhgCjCIgRhaRj1W4ELs84CfmE4LcFQuCv6ELyPkylHiqMRs4i-l90GwY8mDQwdA8b3juJ8KXaKCWheGBNh25vwocU8PG29FfNB2SftAkEKx8QmE2a-X1M6JJeZMNDvtkA5U/s1600/potatoskins.jpg" /></a></div>
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<br />
<b>Ingredients</b><br />
<br />
small potatoes (I used organic Maine Yukon Golds) <br />
extra virgin olive oil<br />
salt <br />
hummus <br />
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<i>topping suggestions: </i><br />
<br />
sliced jalapenos<br />
sliced scallion<br />
sliced kalamata olives <br />
sun dried tomato<br />
cilantro oil (recipe <a href="http://www.foodnetwork.com/recipes/cilantro-oil-recipe.html" target="_blank">here</a>, I did not strain mine). <br />
avocado<br />
micro greens<br />
<br />
<b>Method</b><br />
<br />
<i>Bake the potatoes:</i> Preheat oven to 400<span class="st">°. Pierce potatoes several times with fork and bake on parchment paper lined (if you have it) baking sheet until tender, approximately 50 minutes. (If you're pressed for time, you could microwave pierced potatoes for 10-12 minutes). </span><br />
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<span class="st"><i>Prepare the potatoes:</i> Slice each potato in half. Using a spoon, scoop out potatoes leaving a thin edge around the skin. </span><br />
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<span class="st"><i>Broil the potatoes: </i>Brush both sides of each potato half with olive oil and place back on baking sheet with the skin facing up. Broil until they begin to crisp, approximately 3 minutes (keeping a close eye on them). Flip potatoes and broil until edges begin to brown, approximately 3 minutes. </span><br />
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<span class="st"><i>Fill with hummus. Top with desired toppings! </i></span>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-75932140641602310422016-01-29T13:01:00.001-05:002016-01-29T13:01:25.301-05:00Fennel, Blood Orange and Beet Salad <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Is6Zo371q0L3BwKF0dC9CbcOajHWEAvjE7441Pn085vBAprl8tLo_-0tYtGIoU1cAXzRckl0i6KnOXYLAxQKzr0dqdUzfEC-SM12N1_axsI7LM_fIE_aO9UqMuOoU657h8Yt7GGuTmQ/s1600/fennelsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Is6Zo371q0L3BwKF0dC9CbcOajHWEAvjE7441Pn085vBAprl8tLo_-0tYtGIoU1cAXzRckl0i6KnOXYLAxQKzr0dqdUzfEC-SM12N1_axsI7LM_fIE_aO9UqMuOoU657h8Yt7GGuTmQ/s320/fennelsalad.jpg" width="320" /></a></div>
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Serves 4<br />
<br />
<b>Ingredients </b><br />
<br />
1 large bulb fennel<br />
2 blood oranges<br />
1 lemon <br />
2 large golden beets<br />
5 oz arugula<br />
goat cheese<br />
hazelnuts<br />
salt<br />
extra virgin olive oil <br />
<br />
<i>Blood Orange Vinaigrette: </i><br />
<br />
3 tbsp. blood orange juice<br />
1 tbsp. lemon juice<br />
1/2 cup extra virgin olive oil<br />
zest of 1/2 blood orange<br />
zest of 1/2 lemon<br />
salt<br />
<b><br /></b>
<b>Method </b><br />
<br />
<i>For Vinaigrette: </i><br />
<br />
Using a fork, mix all ingredients in a small bowl until well incorporated. (Don't feel obligated to measure, I certainly don't). <br />
<br />
<i>For the Beets: </i><br />
<br />
Cut beets from stems, peel and cut into one inch chunks. Toss with olive oil and salt. Roast on baking sheet for approximately 20 minutes, turning once.<br />
<br />
<i>For the Blood Orange:</i><br />
<br />
Slice off each end of the orange so that blood orange color is revealed and fruit sits flatly on cutting board. Slice down, following the curve of the orange to remove the rind (flip the orange and repeat if needed). Turn orange on side and slice into thin rounds.<br />
<br />
<i>For the Fennel: </i><br />
<br />
Cut tops from fennel and reserve. Slice fennel as thinly as possible, using a sharp knife or mandolin. Place slices in an ice bath. Remove a few fronds from fennel tops and add to ice bath.<br />
<br />
<i>To Finish the Salad:</i><br />
<br />
Remove fennel slices and fronds from water and pat dry. Using a spoon,
smear some of the goat cheese on each plate. In a bowl, toss arugula with some of the vinaigrette. Place arugula
atop goat cheese. Place oranges, beets and fennel on top. Sprinkle with fresh hazelnuts and garnish with fennel
fronds. Add a drizzle of vinaigrette. <br />
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<b><br /></b>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-75344931074244327102016-01-09T15:52:00.001-05:002016-01-09T16:00:08.836-05:00Spicy Chana Masala, Quick & Easy! <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28CClQbNJBNGM_rSkSMOLR0qhLWiZy-BKVThISyK43tsgzjT0jTVq4iz-T-y8xQce2yJ2nJ3FVJwLPT2VU1UL8ojZN0Cy45m6KHZoUgkaNYbrKxWXXg62D4wiHurPwDh2GioncQ8mM-0/s1600/chana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28CClQbNJBNGM_rSkSMOLR0qhLWiZy-BKVThISyK43tsgzjT0jTVq4iz-T-y8xQce2yJ2nJ3FVJwLPT2VU1UL8ojZN0Cy45m6KHZoUgkaNYbrKxWXXg62D4wiHurPwDh2GioncQ8mM-0/s400/chana.jpg" width="400" /></a><b> </b><br />
<br />
<i>This spicy and delicious chana masala takes less than 20 minutes to make. I eat this all the time over brown rice or soba noodles. I particularly love to throw my leftover chana masala in with the next day's salad; it's just perfect as the flavors actually deepen in the fridge overnight. </i><br />
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<i>This dish is great for an impromptu lunch or dinner with a friend. I tend to have all of the ingredients on hand (or can quickly grab them from the deli next door). It instantly fills the kitchen with warming spicy smells, takes minimal effort, and is just bursting with flavor!</i><b> </b><br />
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<b>Ingredients </b><br />
<br />
<br />
2 tbsp. extra virgin olive oil<br />
1 small onion, minced<br />
3 cloves garlic, minced<br />
2 tsp. grated fresh ginger<br />
1 tsp. fresh green chili, minced <br />
2 tsp. ground coriander <br />
1 tsp. ground cumin<br />
1 tsp. ground turmeric<br />
1 tsp. garam masala <br />
1/2 tsp. ground cayenne<br />
1 can chickpeas, drained and rinsed <br />
3 tbsp. chopped fresh or canned tomatoes<br />
3 tbsp. coconut milk (or water)<br />
1 squeeze fresh lemon juice<br />
Salt<br />
Fresh cilantro <br />
<br />
<b>Method</b><br />
<br />
Heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger and green chili, and cook, stirring frequently, until brown, approximately 5 minutes. Reduce heat to medium-low. Add ground spices (coriander, cumin, turmeric, garam masala and cayenne) and stir for another 30 seconds. Add drained chickpeas, tomato, coconut milk and lemon juice. Season with salt and stir. Turn heat to low and simmer for approximately 10 minutes. Top with a handful or two of chopped fresh cilantro. Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-22983019008543938962015-07-06T19:23:00.001-04:002015-07-06T20:22:33.156-04:00Red Fingerling Potato Salad With Shallot Scapes<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6cM63Ny5gqno_PgiQe-cCznhVpVW3j9idUzRR-zZsduXHUgDGHR8NB7aWp8fO7U50QrFdOK5MwgMDwodVaLHAfwhp39vphceL2zt8o2ABrGz2GRsLHJYyFK8vRy-0ZDTDvMuyK3WkxY/s640/blogger-image--2119893597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6cM63Ny5gqno_PgiQe-cCznhVpVW3j9idUzRR-zZsduXHUgDGHR8NB7aWp8fO7U50QrFdOK5MwgMDwodVaLHAfwhp39vphceL2zt8o2ABrGz2GRsLHJYyFK8vRy-0ZDTDvMuyK3WkxY/s640/blogger-image--2119893597.jpg" /></a></div>
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I am spending the summer working on the loveliest organic farm in Bridgehampton, New York. I am in heaven. Yesterday, I brought home two pints of freshly dug red fingerling potatoes, spring onions with large red bulbs (nearly full grown onions, but with a milder taste), and shallot scapes. I was unfamiliar with shallot scapes until I discovered them on the farm, but I just adore them. They add flavor and texture to any salad and make a beautiful and funky table centerpiece with their striking long green stalks and little white flowers on the tips. This evening I whipped up a simple and, dare I say 'grown up', potato salad to highlight these interesting ingredients. Sliced spring onions could certainly be substitutes for the scapes. <br />
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<b>Ingredients </b><br />
<br />
3 lbs fingerling potatoes (I used the red thumb variety), cut to desired size <br />
1 small red onion, diced<br />
2-3 scallion scapes with flowers, sliced thinly on diagonal (flowers for garnish) <br />
1 handful fresh parsley, torn<br />
2 tbsp. extra virgin olive oil<br />
2 tbsp. white vinegar <br />
2 tbsp. dijon mustard<br />
Salt and pepper<br />
<br />
<b>Method </b><br />
<br />
Place potatoes in a large pot of salted boiling water. Cook until potatoes are tender. Drain and let cool. In a medium - large sized bowl mix together remaining ingredients. Add potatoes and toss well. Adjust salt, pepper, oil, vinegar and mustard to taste. Garnish with shallot scape flowers. Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-35877494719595002542015-06-17T13:20:00.000-04:002015-06-17T13:22:47.968-04:00Fresh Salsa<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7GT5w1I2gruEfq6JDnsUHn8WvWAQw33VY3Bma_IY_-9vaKsE24IqvoJFmMQNer4r8Rb5rGaY1DUpxqnEP6AxMEeESKbWq2OT27qORtv66upE444ZVaWfXOXtGqgdJlspcVzCmRv1u7g/s640/blogger-image-766868087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7GT5w1I2gruEfq6JDnsUHn8WvWAQw33VY3Bma_IY_-9vaKsE24IqvoJFmMQNer4r8Rb5rGaY1DUpxqnEP6AxMEeESKbWq2OT27qORtv66upE444ZVaWfXOXtGqgdJlspcVzCmRv1u7g/s640/blogger-image-766868087.jpg"></a></div><br>
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Ingredients<br>
<br>
3 large tomatoes, diced<br>
1/2 - 1 whole onion, diced (red or white, I tend to go red)<br>
1/2 - 4 desired chili peppers, (jalapeno is a safe bet) <br>
3 cloves garlic, minced<br>
1 large handful cilantro, finely chopped<br>
Juice of 1/2 lime (lemon also works) <br>
Salt and pepper<br>
<br>
<br>
Method<br>
<br>
Combine tomatoes, onion, chili peppers, garlic, cilantro, and lime juice in a medium sized bowl. Season with salt and pepper to taste. Adjust cilantro, and lime juice to taste. <br>
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Of course you could also just toss it all in a food processor for a more liquid-y salsa. Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-32604248023982371972015-06-10T22:46:00.001-04:002015-06-11T00:50:21.724-04:00Greek Lentil Salad <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQxyvBHWguDC0gBRoXxbmqJTiO_wklMYxwffjCbOUWFe_L6npjyQ2smDbIG3hUzJCdb-d2MINK8EnkJB1Spu0Wz9IWZEcnYu6fdZpLJh3X0Ydq1hMHGVFc9ti6xxLmHBlX0QH6VtvP2U/s1600/lentil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQxyvBHWguDC0gBRoXxbmqJTiO_wklMYxwffjCbOUWFe_L6npjyQ2smDbIG3hUzJCdb-d2MINK8EnkJB1Spu0Wz9IWZEcnYu6fdZpLJh3X0Ydq1hMHGVFc9ti6xxLmHBlX0QH6VtvP2U/s320/lentil.jpg" width="320" /></a></div>
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This is one of my absolute favorite summer salads. Bright, simple and refreshing. I will serve it at every damn picnic :) <b> </b><br />
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<b>Serves: 4 </b><br />
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<b>Ingredients </b><br />
<br />
2 tbsp. olive oil<br />
1 cup dried green lentils <br />
4 cloves garlic, minced<br />
3 cups vegetable broth (or water)<br />
1 bay leaf <br />
Salt and pepper <br />
4 vine tomatoes, diced<br />
1 large shallot, sliced thinly (I like them raw, but you could saute them with the garlic)<br />
1/2 small cucumber, diced<br />
1 medium carrot, sliced thinly or julienned<br />
1 handful fresh herbs (basil and/or parsley)<br />
1 tsp. balsamic vinegar<br />
2 tbsp. lemon juice <br />
Pinch of oregano (optional) <br />
<br />
<b>Method </b><br />
<br />
Place 1 tbsp. olive oil in a medium saute pan over medium high heat. Add garlic and saute for several minutes. Add vegetable broth or water, lentils and bay leaf and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until lentils are tender and liquid is absorbed, approximately 35-40 minutes (add more liquid along the way if necessary). Remove from heat, remove bay leaf, season with salt and pepper and let chill. When cold, toss with tomatoes, shallot, cucumber, carrot and herbs. <br />
<br />
<i>Make Dressing:</i> combine 1 tbsp. olive oil, balsamic vinegar, lemon juice and a pinch of oregano. <br />
<br />
Toss salad with dressing and bon appetit! <br />
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<br />Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-58794054068351287032015-05-10T18:47:00.001-04:002015-05-10T18:55:30.118-04:00Thai Green Curry <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7I37wxO01k0jVh492GFUslDORIkPtuxjzYe-UlGS9KbQthPGDjGUpmMusnf88GAItwJEnqjeyeS1VhooMDTgF-Jka1TgOV7wjtVcpXg1adas2UXbEml_PJNiemK1sfsBfa_P6NVd5XRk/s1600/photo-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7I37wxO01k0jVh492GFUslDORIkPtuxjzYe-UlGS9KbQthPGDjGUpmMusnf88GAItwJEnqjeyeS1VhooMDTgF-Jka1TgOV7wjtVcpXg1adas2UXbEml_PJNiemK1sfsBfa_P6NVd5XRk/s320/photo-8.jpg" width="320" /></a></div>
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Ingredients:<br />
<br />
2 tablespoons coconut or olive oil<br />
1 small onion, chopped<br />
1 inch fresh ginger, minced (I freeze mine and use a microplane) <br />
3 cloves garlic, minced<br />
DESIRED VEGGIES! (I used 1 bunch of asparagus, 3 medium carrots sliced on a diagonal, a handful of snap peas, a handful of string beans and two handfuls of fresh baby spinach).<br />
3 tablespoons Thai green curry paste<br />
1 can light coconut milk<br />
Garnish: fresh cilantro and red pepper flakes<br />
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Method:<br />
<br />
Add a few tablespoons of oil to a large skillet over medium heat. Add onion, ginger and garlic and saute for ~5 minutes. Add veggies (unless you are using spinach, which i would add right at the end) and saute for 4 more minutes. Add curry paste and cook for 2 minutes. Add coconut milk and simmer for 5 to 10 minutes, until veggies are donezo! Add in spinach and season with salt and pepper. Garnish with cilantro and red pepper flakes! <br />
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<br />Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com1tag:blogger.com,1999:blog-2488909163650394483.post-88017972762912845502015-02-18T21:35:00.000-05:002015-02-18T21:36:08.802-05:00Cashew Cream Pesto<b><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSm69VfIG41peO8wXf3nNgqWz4Uw8xj9SNq09L-My4X5RNxPQzu1ugE9jeDEcN49Dg4EEZ4Qjd7inT5B-4y29YXPZfAovFb4DK6IqbEOytYSgoIUtf9xO1FbaFG8IYm3AVRcg-_0xOCi4/s640/blogger-image-648229266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSm69VfIG41peO8wXf3nNgqWz4Uw8xj9SNq09L-My4X5RNxPQzu1ugE9jeDEcN49Dg4EEZ4Qjd7inT5B-4y29YXPZfAovFb4DK6IqbEOytYSgoIUtf9xO1FbaFG8IYm3AVRcg-_0xOCi4/s640/blogger-image-648229266.jpg"></a></div><div><b><br></b></div>Ingredients </b><br>
<br>
2 cups fresh basil<br>
2 cups fresh spinach (optional) <br>
2 cloves garlic, chopped<br>
4 tablespoons olive oil<br>
2 teaspoons nutritional yeast<br>
1/2 cup raw cashews<br>
2 cups soy milk <br>
Salt<br>
<br>
<b>Method</b><br>
<br>
<i>Optional first step</i>: Blanching your basil will cause the pesto to retain its green color for a longer duration (although it may also cause it to lose a touch of its flavor). To blanch basil, dunk it in boiling water for just a FEW seconds. Transfer immediately to an ice bath. <br>
<br>
<i>Make cashew cream:</i> Bring a small saucepan of water to a boil. Add cashews and cook for 15 minutes. Transfer to bowl of food processor. Add 1/2 cup water and blend until smooth. <br>
<br>
Place basil, spinach and garlic in bowl of food processor and blend. Add olive oil, nutritional yeast and salt and blend again. <br>
<br>
Add pesto to a large sautee pan over medium high heat. Slowly stir in cashew cream. Slowly stir in soy milk. If desired, transfer back to bowl of food processor and reblend. <br>
<br>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com1tag:blogger.com,1999:blog-2488909163650394483.post-56383654927106652962015-02-15T14:28:00.000-05:002015-02-15T14:28:26.565-05:00Fennel, Radish, Curried Carrot and Orange salad with Dijon Vinaigrette<i></i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOm0ngQsz3gpJ6-TQNzel4e5VfKGjkIXXh3Q00dYfdfXqVlTEg6bhJnaPLs6DHIDNjYoypwy-ljW1rpaY2ExhOymBzD9-MYxtat8vA94J6RqK-buJjXSacb2Iu9sklVLjv-Xpc0SDLJM/s640/blogger-image--1415371473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOm0ngQsz3gpJ6-TQNzel4e5VfKGjkIXXh3Q00dYfdfXqVlTEg6bhJnaPLs6DHIDNjYoypwy-ljW1rpaY2ExhOymBzD9-MYxtat8vA94J6RqK-buJjXSacb2Iu9sklVLjv-Xpc0SDLJM/s640/blogger-image--1415371473.jpg" /></a></i></div>
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<br />
<i>Serves 2 </i><b><i> </i></b><br />
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<b>Ingredients</b><br />
<br />
1 cup fresh arugula<br />
1 small fennel bulb, with fronds<br />
1 orange, supremed<br />
4 medium carrots, peeled <br />
2 radishes<br />
Olive oil<br />
1 tsp. curry powder<br />
Salt<br />
Pepper<br />
<br />
<i>Garnish suggestions:</i><br />
Golden raisins<br />
Hazelnuts, roughly chopped<br />
Orange zest<br />
Fennel fronds <br />
<br />
<br />
<i>For Dressing:</i><br />
1 tbsp. dijon mustard<br />
1 tbsp. fresh lemon juice<br />
1 tbsp. olive oil <br />
<br />
<b>Method</b><br />
<br />
Carrots: Preheat oven to 400 F. Slice carrots on diagonal into 3 inch slices. On a baking sheet, toss carrots with olive oil, curry powder, salt and pepper. Roast until tender, approximately 20 minutes.<br />
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Raw salad ingredients: Using a sharp knife or mandolin, slice radishes and fennel thinly and place in ice bath to freshen up. Remove fennel fronds and add to ice bath.<br />
<br />
Dressing: Using a fork, mix dijon mustard, lemon juice and olive oil in a small bowl.<br />
<br />
Assemble: Place a handful of arugula on plate. Add roasted carrots and orange segments. Sprinkle on fennel slices. Add in radish slices. Garnish with raisins, hazelnuts, orange zest and/or fennel fronds. Spoon dressing on top. <br />
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<br />Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-31520261838456164312015-01-31T14:39:00.000-05:002015-01-31T19:54:11.777-05:00Moroccan Chickpeas and Roasted Red Peppers<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhW_pfh2yu267OUPxbixGoNRDZ8M9tl5GaeT899p2u6ugOTyLiaS2UBn-Rk2TiwOaJ2pysSYzRZsP6g7dU8sT4fLkykLnXFtU88FjOragiwaF0WUnqlSR_5qadhu8xzDgSU7qFf9UlXY/s640/blogger-image-1505996158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhW_pfh2yu267OUPxbixGoNRDZ8M9tl5GaeT899p2u6ugOTyLiaS2UBn-Rk2TiwOaJ2pysSYzRZsP6g7dU8sT4fLkykLnXFtU88FjOragiwaF0WUnqlSR_5qadhu8xzDgSU7qFf9UlXY/s640/blogger-image-1505996158.jpg"></a></div></div><div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9Pp_GilJf9mVtypP1Aam_dY8ChvGKKoR-DIVG2tO9oLGGYB1rPslgzs3RMJ6CQ-QmZ2I4qk476rP13_OrTfAXECkTgMCIM3U_nKpwdFeCV7C3UxW-Df33MZjD7To9quebmdu55DSWrQ/s640/blogger-image--83408964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9Pp_GilJf9mVtypP1Aam_dY8ChvGKKoR-DIVG2tO9oLGGYB1rPslgzs3RMJ6CQ-QmZ2I4qk476rP13_OrTfAXECkTgMCIM3U_nKpwdFeCV7C3UxW-Df33MZjD7To9quebmdu55DSWrQ/s640/blogger-image--83408964.jpg"></a></div><div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LD05MIu6KrxYZyRqRwpB2DCO9_2GStjlmWwA9_1It89k0UfRGSp9JYquTjypHQ6WwI-HeX4qu_03P8GHy7WyzhdEqG4cfVaWWay1s-ohpfSb03bRzTYpS4-XymwQwy-F69KQXTZdB-o/s640/blogger-image-380163920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LD05MIu6KrxYZyRqRwpB2DCO9_2GStjlmWwA9_1It89k0UfRGSp9JYquTjypHQ6WwI-HeX4qu_03P8GHy7WyzhdEqG4cfVaWWay1s-ohpfSb03bRzTYpS4-XymwQwy-F69KQXTZdB-o/s640/blogger-image-380163920.jpg"></a></div><div><br></div>My favorite weekend breakfasts and lunches are savory, not too heavy and a little bit different from the usual. Spicy chickpeas and red peppers with spinach and a poached egg was just perfect for me this morning. I plan on having it again tomorrow and I suspect it will be even better as the flavors develop overnight. Should I ever make it for guests, I'll just make it the night before...great. This dish can be served over spinach, kale, sourdough toast, couscous, rice and probably a host of other grainy things. I think it is just perfect over a leafy green and under a poached or fried egg. Maybe some yogurt on the side? <b> </b><br>
<br>
<b>Ingredients </b><br>
<br>
1 yellow onion, chopped<br>
1 drizzle of olive oil <br>
1 roasted red pepper, chopped <br>
1 can chickpeas, drained <br>
2 cups canned diced tomatoes <br>
2 teaspoons cumin<br>
1 teaspoon turmeric<br>
1 teaspoon cinnamon<br>
2 teaspoons ground coriander<br>
1/2 teaspoon cayenne pepper<br>
1 inch fresh ginger, grated<br>
2 cloves garlic, minced<br>
1 small can diced tomatoes<br>
1 tablespoon golden raisins <br>
1/2 cup fresh cilantro, chopped<br>
1 splash vegetable stock, (water works if there's no stock on hand) <br>
2 tablespoons fresh lemon juice<br>
Salt and pepper <br>
<br>
<b>Method </b><br>
<br>
Place a drizzle of olive oil in a large skillet over medium high heat, add onion and cook until translucent. Add spices (cumin, turmeric, cinnamon, ground coriander, cayenne) and cook for another minute. Add garlic and ginger and cook for several stirs. Add diced tomatoes, raisins and a splash of vegetable stock. Bring to a simmer and stir in chickpeas and red peppers. Stir in cilantro and lemon juice and season with salt and pepper. Serve immediately or place in refrigerator to cool for several hours or over night to develop deeper flavors. Garnish with fresh cilantro and serve over baby spinach, kale, sour dough bread, couscous or rice. Poached or fried egg and yogurt optional. <br>
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<br>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-13965999290751252412015-01-21T10:35:00.001-05:002015-01-21T10:43:44.052-05:00Chickpea Flour Pizza<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixL3qp_9c5Zhqa0297ilyf_aTEQdlCBXN-Wq1A5h-MAhyphenhyphenspobv7MjpRtuDZ8HEh76men_GIVNi0ImCxHK-92cW1gwQQH917XibzakJeXiR6rgt-vL_beW09IMHxfu-73TV9tQOgDakP_E/s640/blogger-image--41562086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixL3qp_9c5Zhqa0297ilyf_aTEQdlCBXN-Wq1A5h-MAhyphenhyphenspobv7MjpRtuDZ8HEh76men_GIVNi0ImCxHK-92cW1gwQQH917XibzakJeXiR6rgt-vL_beW09IMHxfu-73TV9tQOgDakP_E/s640/blogger-image--41562086.jpg"></a></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgul9k1ztYBO5EQM9nYmkWJUuUApd4oo02KK5IFJt6aUsmy97_2vZ6NIeL4aJDWldIdhjSCHFBaGUadDUm0m4GyoDTlwEP6ca4BR04B6vy0iwPE4LwGxMuBC2vngarGTphJ5tGEljIPVUc/s640/blogger-image-1146913337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgul9k1ztYBO5EQM9nYmkWJUuUApd4oo02KK5IFJt6aUsmy97_2vZ6NIeL4aJDWldIdhjSCHFBaGUadDUm0m4GyoDTlwEP6ca4BR04B6vy0iwPE4LwGxMuBC2vngarGTphJ5tGEljIPVUc/s640/blogger-image-1146913337.jpg"></a></div><br></div>I'm wild about pizza crusts that are delicious, yet don't feel like a big bready indulgence. This chickpea flour pizza recipe adapted from Madhur Jaffrey's World Vegetarian is remarkably easy. Can't wait to see what else I can cook up with chickpea flour (I found it at my bodega labeled garbanzo flour). <br>
<br>
<i>Serves 2-4 </i><br>
<br>
<b>Ingredients </b><br>
<br>
2/3 cup chickpea flour<br>
1/3 teaspoon salt<br>
3 tablespoons olive oil<br>
Freshly ground black pepper<br>
<br>
<b>Method</b><br>
<br>
Sift chickpea flower and salt into bowl. Very slowly, stir in 1 cup water with wooden spoon, stopping while batter is still pastelike to beat out all lumps, then slowly adding rest of water. Set batter aside for 30 minutes.<br>
<br>
Preheat broiler<br>
<br>
Add 1 tablespoon oil to 12-inch nonstick frying pan over medium-high heat. When hot, stir batter from bottom and poor into pan. Pour 2 tablespoons oil over top of pizza, sprinkle lightly with pepper, and cook on stove top for about 4 minutes. Should large bubbles appear, you may burst them with the tip of a knife. When batter looks like it has set, place pan under broiler about 5 inches from source of heat for 4-5 minutes or until it is golden all over and has some browned patches. You may need to rotate pan to achieve evenness.<br>
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Top with desired toppings and return to oven for several minutes. Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com1tag:blogger.com,1999:blog-2488909163650394483.post-42496302046028413322015-01-13T12:42:00.000-05:002015-01-13T12:42:21.219-05:00Chickpea and Butternut Squash Coconut Curry over Soba Noodles<div>
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I buy soba noodles made with nothing but sweet potato and buckwheat and I can't get enough of them. In the colder months, I absolutely love warm soba served with curried vegetables---the recipe below is my current favorite. Sunflower sprouts are a delightful recent discovery. They are perfect on top of these creamy noodles. I'm researching how to grown them in my apartment, but in the meantime, I can get them at the Union Square Greenmarket! <b><br /></b><br />
<br />
<b>Ingredients </b><br />
<br />
2 cups cooked, drained chickpeas<br />
2 cups peeled, seeded butternut squash, cut into 1 inch dice<br />
1 can coconut milk<br />
2 tbsp. olive oil <br />
4 cloves garlic, minced <br />
1 inch ginger, minced<br />
1-2 fresh hot green chilies, minced <br />
4 tbsp. fresh cilantro, finely chopped<br />
1 tsp. ground cumin <br />
1/4 tsp. ground turmeric<br />
2 tsp. garam masala (if you have it handy)<br />
1/4 lb sunflower sprouts<br />
8 oz. soba noodles, cooked according to package<br />
<br />
<b>Method </b><br />
<br />
Tips: 1) Boil 1 inch slices of squash for 5 minutes to make it easier to peel. 2) use a microplane to grate garlic, ginger and chili. <b> </b><br />
<br />
<i>Butternut Squash and Chickpea Curry </i><br />
<br />
Put olive oil in large skillet over medium-high heat. When hot, add garlic, ginger, chilies and cilantro. Stir fry for 1 minute. Add cumin, turmeric and garam masala. Stir for a few seconds then add squash, chickpeas and coconut milk. Season with salt. Turn heat to low, cover pan and cook until squash is tender, approximately 10-15 minutes.<br />
<br />
<i>Assemble </i><br />
<br />
In a large skillet over medium heat, combine soba noodles and approximately half of curry. Cook stirring frequently until noodles are warm. Portion into bowls and scoop a generous helping of curry on top off each portion. Top soba noodles and curry with a handful of sunflower sprouts. <br />
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<br />Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-48640584996779550742015-01-12T23:16:00.000-05:002015-01-12T23:16:47.487-05:00Cauliflower with Ginger and Cream<div>
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This creamy cauliflower Indian-American dish adapted from Madhur Jaffrey's World Vegetarian is out of this world delicious. It's also insanely decadent, but hey, let's live a little. Every once and awhile I'll go right ahead and slather my veggies in cream or butter and I have very few qualms about it. <br />
<br />
Serves 4 <br />
<br />
<b>Ingredients</b><br />
<br />
1 head cauliflower (2 1/4 pounds), cut into florets<br />
1 (1 inch) piece fresh peeled ginger, minced<br />
1 to 2 fresh hot green chilies, minced<br />
4 tbsp. fresh cilantro, finely chopped<br />
1 cup heavy cream<br />
1/2 cup milk<br />
1 tsp. salt<br />
<br />
<b>Method</b><br />
<br />
Combine all ingredients in large saute pan and set over medium-high heat. Bring to a boil. Cover, turn heat to low and cook 10 minutes, stirring occasionally. Remove cover and turn heat to medium-high. Stir gently and cook another 2-3 minutes, or until cauliflower is cooked to your preference and sauce has thickened slightly. Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com1tag:blogger.com,1999:blog-2488909163650394483.post-9558719861379088402015-01-10T16:53:00.000-05:002015-01-10T16:55:16.819-05:00Wild Mushroom Ravioli with Sage Brown Butter<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGI8i9g15NftubAYJSalSrBON0Rhmpjw_0SoUfQOQfq8Ijaes0zmZ_HW9Z17ffvd_JUo_nPp2IPudE4xYbIFnGaMdbc6zdHmmrfCfYyb6vfPg93feDgElE_PQyOQ2_2u6sR5ELubIEgWQ/s640/blogger-image-1019145402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGI8i9g15NftubAYJSalSrBON0Rhmpjw_0SoUfQOQfq8Ijaes0zmZ_HW9Z17ffvd_JUo_nPp2IPudE4xYbIFnGaMdbc6zdHmmrfCfYyb6vfPg93feDgElE_PQyOQ2_2u6sR5ELubIEgWQ/s640/blogger-image-1019145402.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCrzoZxoJhAYSIgLQuQzG2acnJNXMCRRmzU3nJq90lWdsvj6_uXGm1Uf5ijcgea5cimLp4wJvPN9d4sEqQLES5eaxXweZ2bS-4-JxfkCzGXuPwNLFqntpzhJ5T4zErhneRF2BxoYsWm8/s640/blogger-image-1964790702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdCrzoZxoJhAYSIgLQuQzG2acnJNXMCRRmzU3nJq90lWdsvj6_uXGm1Uf5ijcgea5cimLp4wJvPN9d4sEqQLES5eaxXweZ2bS-4-JxfkCzGXuPwNLFqntpzhJ5T4zErhneRF2BxoYsWm8/s640/blogger-image-1964790702.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEF6wcagRvz5mL4ln4G9Q_ZDhoYNtIFUN5hkWCKRDYU5UCLFkXBcbXEYA9qvANUnVQJdkW7MnUpi5th7pqNmxKF_48sWJeR2K0ZA4qPqoXcTorVJD8npZWN3JDEuntty2Fl54eWsS009A/s640/blogger-image--1736544631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEF6wcagRvz5mL4ln4G9Q_ZDhoYNtIFUN5hkWCKRDYU5UCLFkXBcbXEYA9qvANUnVQJdkW7MnUpi5th7pqNmxKF_48sWJeR2K0ZA4qPqoXcTorVJD8npZWN3JDEuntty2Fl54eWsS009A/s640/blogger-image--1736544631.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yPHAyRWDGdZOTHY6NtBix64I2h-GY74B4qjAbgS4b7SucC6OelpsMznTe6FK0xjntB9KGo8ngc49roSApvLYjMBcDLimFoUrc12LBpxn_klbtqJM2mUZ8-PfrxDXULLdKAetLVi8oXA/s640/blogger-image-1323404395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yPHAyRWDGdZOTHY6NtBix64I2h-GY74B4qjAbgS4b7SucC6OelpsMznTe6FK0xjntB9KGo8ngc49roSApvLYjMBcDLimFoUrc12LBpxn_klbtqJM2mUZ8-PfrxDXULLdKAetLVi8oXA/s640/blogger-image-1323404395.jpg"></a></div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYwbTJLUb7cphqCaHwkuXzQBcN4rHkkUckcR56JrLOjicZeZOm86k7ibVnQ9-BU5biYIeGfQxsBqbnbGA24R9lkd9wEgZknWjkNT2Fav7ApWF_C5qc1A2no9QIT3QWV50pM3p8Wmmfc4/s640/blogger-image--1157591534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYwbTJLUb7cphqCaHwkuXzQBcN4rHkkUckcR56JrLOjicZeZOm86k7ibVnQ9-BU5biYIeGfQxsBqbnbGA24R9lkd9wEgZknWjkNT2Fav7ApWF_C5qc1A2no9QIT3QWV50pM3p8Wmmfc4/s640/blogger-image--1157591534.jpg"></a></div><br></div>Today I made ravioli using nothing but my bare hands and a wine bottle. What a great way to spend a morning and a delicious end result. With that being said, I plan to buy a pasta maker post haste!<br>
<br>
I used Tyler Florence's pasta dough recipe, Mario Batali's brown butter recipe and my own filling recipe. Links and filling recipe below!<br>
<b><br></b>
<b><a href="http://www.foodnetwork.com/recipes/tyler-florence/pasta-dough-for-ravioli-recipe.html" target="_blank">Ravioli Dough by Tyler Florence </a></b><br>
<br>
Tips: 1) Make the well in the flour very deep! 2) If rolling by hand, roll dough as thin as humanly possible. <br>
<br>
<span style="color: blue;"><b><a href="http://www.foodnetwork.com/recipes/mario-batali/butter-and-sage-sauce-recipe.html" target="_blank">Butter and Sage Sauce by Mario Batali </a></b></span><br>
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Sage advice: Could use more sage. <br>
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<br>
<b>Mushroom Ravioli Filling </b><br>
<br>
<i><b>Ingredients </b></i><br>
<br>
1 lb. assorted fresh mushrooms, diced (I used baby bella, shiitake and button) <br>
2 tbsp. olive oil<br>
1 shallot, minced<br>
1 clove garlic minced<br>
3 tbsp. chopped fresh flat leaf parsley <br>
2 tbsp. red wine<br>
Salt<br>
Pepper <br>
<br>
<b><i>Method</i></b><br>
<br>
Heat oil in skillet over medium heat. Add mushrooms, garlic, shallot and parsley and saute for approximately 7 - 10 minutes, or until softened. Add wine and saute for another minute. Season with salt and pepper.<br>
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<br>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-38403541364278164842015-01-08T20:23:00.004-05:002015-01-08T20:26:30.828-05:00Lentils Topped with Garlic Mushrooms<span style="color: #444444;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidR18e6FcacRN9kJEklcXJl66FMfwoO_2fsuJBAEryr9bExjYRB1kSn-tJIvvDjodvfoaNmDZfvrwP3oFsB_51rOZTCjCKn15E0EaIg21tQOdPnuW0h5UMbROJ8WH4DTvbK4xiLve5I3A/s640/blogger-image--861489559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidR18e6FcacRN9kJEklcXJl66FMfwoO_2fsuJBAEryr9bExjYRB1kSn-tJIvvDjodvfoaNmDZfvrwP3oFsB_51rOZTCjCKn15E0EaIg21tQOdPnuW0h5UMbROJ8WH4DTvbK4xiLve5I3A/s640/blogger-image--861489559.jpg"></a></div><div><span style="color: #444444;"><br></span></div>This recipe is adapted from one of my favorite cookbooks, Madhur Jaffrey's World Vegetarian. Spicy lentils. Garlicy mushrooms. Fresh herbs. Tangy yogurt. Crunchy onions. Heavenly! <b> </b></span><br>
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<span style="color: #444444;"><b>Ingredients</b></span><br>
<br>
<span style="color: #444444;">1 cup dried green lentils</span><br>
<span style="color: #444444;">1/4 cup + 3 tbs. olive oil</span><br>
<span style="color: #444444;">1 medium onion, peeled, halved and finely sliced</span><br>
<span style="color: #444444;">1 whole dried hot red chili </span><br>
<span style="color: #444444;">6 garlic cloves, peeled and finely chopped</span><br>
<span style="color: #444444;">1 pound medium white mushrooms </span><br>
<span style="color: #444444;">1 to 1 1/2 tsp. salt</span><br>
<span style="color: #444444;">Freshly ground black pepper</span><br>
<span style="color: #444444;">1/2 tsp. cayenne, optional </span><br>
<span style="color: #444444;">5 tbsp. finely chopped fresh parsley </span><br>
<span style="color: #444444;">4 large dollops of creamy plain yogurt </span><span style="color: #444444;">Salt</span><br>
<span style="color: #444444;">Freshly ground black pepper</span><br>
<span style="color: #444444;"><br></span><br>
<span style="color: #444444;"><b>Method</b></span><br>
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<span style="color: #444444;">Pick over lentils and wash in several changes of water. Drain. </span><br>
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<span style="color: #444444;">Put 3 tbsp. oil in medium saute pan over medium-high heat. Add onions. Stir and fry, turning heat down and adding olive oil as needed, until onion is brown and crisp. Remove onion with slotted spoon and spread out on paper towel. Put red chile and garlic into oil remaining in pan. Stir for 10 seconds and add lentils and 2 1/2 cups water. Bring to boil. Turn heat to low and partially cover pan. Cook gently for 30-35 minutes, or until lentils are tender. Remove red chile if desired. Add salt and pepper and stir. </span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">Cut mushrooms lengthwise into slices that include stem. </span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">Put 1/4 cup olive oil in a large frying pan or wok over high heat. Add garlic. Stir once and add mushrooms. Stir and fry until mushrooms have wilted. Add salt, pepper and cayenne. Stir. Add 4 tbsp. parsley. Stir again and turn off heat. </span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">Serve hot in bowls, with lentils as bottom layer, mushrooms heaped on top of lentils, and a final dollop of yogurt. Sprinkle browned onions over yogurt and remaining parsley over very top. Offer lemon wedge on side. </span>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-36356426376947007442014-12-30T13:28:00.002-05:002014-12-30T13:42:56.907-05:00Mushroom and Fontina Tartine<span style="color: #444444;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLd_Z-fxGeR6HkYlC7ej_zw1ra726GyNQ4dWOLN4XKGtuE5ooXg9_Yp4EghCpPp3rTEB5l3szvNREgyjNOgxISJYL3ToKw5MFPV4Y4hNIza84A4I6FzqLV1mEIyFXwd6ZWNkHkmB2Jiw8/s640/blogger-image--479532750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLd_Z-fxGeR6HkYlC7ej_zw1ra726GyNQ4dWOLN4XKGtuE5ooXg9_Yp4EghCpPp3rTEB5l3szvNREgyjNOgxISJYL3ToKw5MFPV4Y4hNIza84A4I6FzqLV1mEIyFXwd6ZWNkHkmB2Jiw8/s640/blogger-image--479532750.jpg"></a></div><div class="separator" style="clear: both;"><br></div>I'm just loving a tartine lately. Maybe that's because I've just learned what one is - 'a French open-faced sandwich.' Oh, the possibilities. </span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;"><b>Ingredients </b></span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">2 large slices bread, (your choice; I go whole wheat)</span><br>
<span style="color: #444444;">1 wedge Fontina cheese</span><br>
<span style="color: #444444;">2 large portobello mushrooms (or desired mushrooms), sliced</span><br>
<span style="color: #444444;">A few tablespoons olive oil </span><br>
<span style="color: #444444;">A few leafs of fresh parsley</span><br>
<span style="color: #444444;">Salt and pepper </span><br>
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<span style="color: #444444;"><b>Method</b></span><br>
<br>
<span style="color: #444444;">Preheat oven to 400 F. </span><br>
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<span style="color: #444444;">Lightly brush both sides of bread with olive oil and bake on a baking sheet until toasted, approximately 10-15 minutes. </span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">In a large skillet, heat a few tablespoons of olive oil over medium-high heat. Add sliced mushrooms and saute until slightly crisp and brown tossing occasionally. Season with salt and pepper and set aside. </span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">Top toasted bread with slices of Fontina cheese and return to oven until cheese is melted, approximately 3 minutes. Remove from oven and top with sauteed mushroom slices. Return to oven, for an additional 3 minutes until gooey and perfect. </span><br>
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<span style="color: #444444;">Garnish with finely chopped parsley. If desired, slice into little hors d'oeuvres-y sized pieces. Serve immediately. </span><br>
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<br>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-5332242408560155042014-12-20T16:50:00.002-05:002014-12-20T16:51:13.913-05:00Curried Cauliflower Tartine with Hummus, Scallion and Chili Oil<div><span style="color: #444444;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47EPuPc1NJYbdhRFHamDRxY90Zv_TskLORxBTlP-RrkgDS2Tu2Fdka3c49ba336nR48m5IdHla1j1iyV2Le32aVU2ne6Fx0bo7oo1NOhWWz0-t6r5DQQcSXhrIbpLZ9WYiVEJ72Q5Q_E/s640/blogger-image-848695673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47EPuPc1NJYbdhRFHamDRxY90Zv_TskLORxBTlP-RrkgDS2Tu2Fdka3c49ba336nR48m5IdHla1j1iyV2Le32aVU2ne6Fx0bo7oo1NOhWWz0-t6r5DQQcSXhrIbpLZ9WYiVEJ72Q5Q_E/s640/blogger-image-848695673.jpg"></a></div><br></span></div><span style="color: #444444;"><div><span style="color: #444444;"><br></span></div>Here's another one adapted from the Le Pain Quotidien Cookbook. Curried cauliflower is scrumptious and I reckon I will be tossing it in my salads and various other creations. Homemade chili oil takes about 3 minutes and is delicious on nearly anything. Chili oil was not mentioned in the recipe, but this super sleuth detected in the accompanying photo, so I whipped some up - it made this little tartine shine brightly. </span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;"><i>Serves 4</i></span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;"><b>Ingredients</b></span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">1/2 cauliflower, broken into small florets</span><br>
<span style="color: #444444;">2 tsp. ground termeric</span><br>
<span style="color: #444444;">2 tsp. curry powder </span><br>
<span style="color: #444444;">1 tsp cumin</span><br>
<span style="color: #444444;">1 pinch garam masala (if you have some handy)</span><br>
<span style="color: #444444;">2 tbsp extra virgin olive oil </span><br>
<span style="color: #444444;">1 cup hummus</span><br>
<span style="color: #444444;">1 scallion, sliced very thinly </span><br>
<span style="color: #444444;">4 slices sour dough bread</span><br>
<span style="color: #444444;">Salt </span><br>
<br>
<span style="color: #444444;"><b>For Chili Oil </b></span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">1 cup olive oil </span><br>
<span style="color: #444444;">fresh or dried red chili peppers</span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;"><b>Method</b></span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">Make Curried Cauliflower: Preheat oven to 425 F. In a bowl, toss cauliflower with spices and olive oil. Transfer to baking dish or sheet and roast until lightly brown on top, approximately 10 minutes. </span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">Make Chili Oil: In a pan, heat oil over medium low, add desired amount of chilies and cook for approximately 3-5 minutes. Remove from heat and pour into jar or bottle. I added one whole fresh red chili, chopped thinly and got a great amount of heat. I left the chili slices in the oil, but you may prefer to strain them out. </span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">To serve: Spread hummus on bread and top with curried cauliflower. Sprinkle scallions on top and drizzle with chili oil. </span><br>
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<br>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-17462207310829610692014-12-19T17:08:00.002-05:002014-12-31T12:27:57.532-05:00Carrot and Fennel Soup with Olives<div><span style="color: #444444;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxqP0arTT9h6K6CHHlQ-NpcocOJ-nK785JsxLCtR_Q35sqYvAV7P_JqNovpmo_En3JiV7R_x1qqfdn2HubuatpLlCQhUxzeGBtP4XIkEnDvLRr5sJbvmJem_ltWum1oJEiRDIku0UuLo/s640/blogger-image--694191512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxqP0arTT9h6K6CHHlQ-NpcocOJ-nK785JsxLCtR_Q35sqYvAV7P_JqNovpmo_En3JiV7R_x1qqfdn2HubuatpLlCQhUxzeGBtP4XIkEnDvLRr5sJbvmJem_ltWum1oJEiRDIku0UuLo/s640/blogger-image--694191512.jpg"></a></div><br></span></div><span style="color: #444444;"><div><span style="color: #444444;"><br></span></div>Soup making is so relaxing on a winter afternoon. I've just made carrot and fennel soup which I adapted from my new Le Pain Quotidien Cookbook; an early Christmas gift. I made several significant changes to the recipe in the book, using vegetable broth instead of water, fresh fennel instead of fennel seed, and fennel fronds instead of dill. It was delicious - can't wait to try another of the simple and beautiful recipes from this book. Happy soup making! </span><span style="color: #444444;"><br></span><br>
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<span style="color: #444444;"><b>Serves 4 </b></span><br>
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<span style="color: #444444;"><b>Ingredients </b></span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">1 lb carrots, pealed and sliced thinly</span><br>
<span style="color: #444444;">1 Fennel bulb, sliced thinly </span><br>
<span style="color: #444444;">Fennel fronds </span><br>
<span style="color: #444444;">2 tbs. olive oil </span><br><span style="color: #444444;">4 cups vegetable broth </span><br>
<span style="color: #444444;">1 slice stale sour dough bread, torn </span><br>
<span style="color: #444444;">1 bay leaf </span><br>
<span style="color: #444444;">Salt and pepper</span><br>
<span style="color: #444444;">10 pitted green olives</span><br>
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<span style="color: #444444;"><b>Method</b></span><br>
<br>
<span style="color: #444444;">Heat olive oil in a large pot over medium heat. Add carrot, fennel and bay leaf and season with salt and pepper. Reduce heat to medium-low, cover and cook stirring occasionally until vegetables are soft, approximately 30 minutes. Add broth and sour dough bread and bring to a boil over medium heat. Cover pot, reduce heat to low and simmer for approximately 10 minutes. Remove from heat and remove bay leaf. Blend soup using a hand blender or transfer to a food processor and blend until smooth. Sprinkle with olives and fresh fennel fronds. </span><br>
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Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-7790595522460912772014-12-10T11:24:00.000-05:002014-12-10T11:24:51.357-05:00Lentil Soup<div>
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Lentil soup is my absolute favorite. I make it several different ways using whatever I have on hand, but this is my favorite:<br />
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<i>Serves 4</i><br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
4 cups vegetable broth <br />
1 cup green lentils, rinsed<br />
1/2 large onion, chopped<br />
1 large carrot, peeled and chopped<br />
2 stalks celery, chopped<br />
1 potato or sweet potato, diced<br />
1 cup canned diced tomatos<br />
2-3 cloves garlic, minced <br />
1 bay leaf<br />
1 tsp. cumin<br />
2 tsp. garam masala (optional)<br />
1 bunch fresh coriander<br />
Drizzle of balsamic vinegar <br />
Salt and pepper<br />
<br />
<b>Method </b><br />
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Pour vegetable broth (or water and vegetable bouillion) into large pot. As broth comes to a boil, add lentils, bay leaf and chopped onion, carrot, celery and potato. Add garlic, cumin and garam masala and season with salt and pepper. Stir in diced tomatoes. Reduce heat to low and simmer uncovered until lentils and potatoes are tender, approximately 1 hour. Remove bay leaf, mix in a drizzle of balsamic vinegar and adjust salt, pepper and vinegar to taste. <br />
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I like to transfer about 2 cups of the finished soup to the bowl of a food processor, puree and mix back in with remaining soup for an interesting texture.<br />
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If at any point the soup is too thick for your taste, simply add water. This is particularly useful when reheating leftovers. <br />
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<br />Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-9900527402119183412014-11-23T14:21:00.000-05:002014-11-23T14:26:19.556-05:00Roasted Red and Golden Beets with Goat Cheese and Walnuts <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXq1yB4fomBJMZmhvr7U8GWosWoAnMbvs8clhIlcOyZpogrzwAQNx0iS6Yj_jZAQiAfMG9olcQuBn0aqoh5NrRE2AzEnxUjlyMH2tEuwglh4BmuCkhZdjc5IOLOfZiXOnAwx9NGcjSxnI/s1600/DSCN0397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXq1yB4fomBJMZmhvr7U8GWosWoAnMbvs8clhIlcOyZpogrzwAQNx0iS6Yj_jZAQiAfMG9olcQuBn0aqoh5NrRE2AzEnxUjlyMH2tEuwglh4BmuCkhZdjc5IOLOfZiXOnAwx9NGcjSxnI/s1600/DSCN0397.JPG" height="320" width="320" /></a></div>
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Beets are in season! Roasted beets pair beautifully with creamy goat cheese in this side dish. These golden beets are beauties. <br />
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<b>Ingredients </b><br />
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3 red beets, various sizes<br />
3 golden beets, various sizes<br />
Goat cheese<br />
Walnut pieces<br />
Fresh parsley, chopped<br />
Salt and pepper <br />
<br />
<b>Method</b><br />
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Preheat oven to 350 F<br />
<br />
Place beets in shallow baking dish and add 1/2 inch water. Cover with tinfoil and bake until tender, approximately 1 hour and 15 minutes. Let cool and slide off peel using thumbs (if peel does not come off easily, bake the beets for another 10-15 minutes. Slice beets using a knife or mandolin. Arrange beets on plate. Season with salt and pepper. Dab on a few generous chunks of goat cheese. Sprinkle with walnut pieces and fresh parsley. <br />
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<br />Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-5842252966787401412014-11-21T12:07:00.001-05:002014-11-21T12:07:11.728-05:00Brussels Sprouts Salad<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjege3VCoc4g2jec182HYDcV9Df3SLY0p3xKoL5a8Q42zqgwUawjEXFIE66GnuojtJgV2Qin5bl1uWYCPrka_7SJDaLpZZk8OmVf3WAg7fIq_jh0wUvxRejmtFrUDer6w1cdfPecxGlZ7c/s640/blogger-image-1592537092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjege3VCoc4g2jec182HYDcV9Df3SLY0p3xKoL5a8Q42zqgwUawjEXFIE66GnuojtJgV2Qin5bl1uWYCPrka_7SJDaLpZZk8OmVf3WAg7fIq_jh0wUvxRejmtFrUDer6w1cdfPecxGlZ7c/s640/blogger-image-1592537092.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I tried out another recipe from The New Greenmarket Cookbook and it's another winner! I love this book because it is separated by season and makes beautiful use of the best produce available at any given time of the year.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This salad is adapted from Jonathan Waxman's recipe.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Ingredients</b>:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1/4 of a day old baguette</div><div class="separator" style="clear: both;">6 tbsp. extra virgin olive oil</div><div class="separator" style="clear: both;">3 garlic cloves</div><div class="separator" style="clear: both;">1 purple torpedo onion or small red onion</div><div class="separator" style="clear: both;">4 tbsp. lemon juice</div><div class="separator" style="clear: both;">16 ounces Brussels sprouts, about 12</div><div class="separator" style="clear: both;">1/2 cup loosely packed parsley</div><div class="separator" style="clear: both;">2 ounces shaved Parmesan </div><div class="separator" style="clear: both;">Salt and Pepper </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>Method</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Preheat oven to 375 F.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Slice baguette in half lengthwise. Drizzle with olive oil. Season with salt and pepper and bake until golden ~12 min. Remove from oven and rub with 1 clove sliced garlic. Tear into bite sized pieces and place in large mixing bowl.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Peel and halve onion. Slice into 1/4 inch slices. Peel and smash remaing cloves garlic. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Heat a medium sauté pan over medium heat. Add 1 tbsp. olive oil, onions and garlic. Season with salt and pepper and cook slowly over low heat until tender ~10-12 minutes. Remove pan from heat, remove garlic cloves and add lemon juice and 3 tbsp. olive oil. Let rest in pan. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Trim cut ends of sprouts. Using a mandolin or sharp knife, slice lengthwise as thin as possible. Add to the mixing bowl. Poor onion mixture over top and toss well.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Finish with parsley and Parmesan. Adjust salt, pepper and lemon juice to taste. </div>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-15028374724384825992014-11-20T11:28:00.000-05:002014-11-20T11:28:01.262-05:00Fennel Salad with Goat Cheese and Hazelnuts<div class="separator" style="clear: both;">
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This is the first recipe I have tried from The New Greenmarket Cookbook and I am in love. April Bloomfield is an absolute genius. Heat from the red pepper flakes, kick from orange segments, crunch from hazelnuts, creaminess from goat cheese, two delicious preparations of fennel....absolute perfection. I could not stop saying 'mmmm' when I ate this. Make this for your friends; it is a beauty!</span><br />
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(Recipe adapted from the New Greenmarket Cookbook) <br />
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<b>Ingredients</b><br />
<br />
<i>For the Citrus: </i><br />
<br />
2 Large navel oranges<br />
1 Juiced lemon <br />
2 Tsp. sea salt <br />
1/2 Cup extra virgin olive oil<br />
<br />
<i>For the Fennel: </i><br />
<br />
4 Large bulbs of fennel with tops<br />
1/4 Cup plus 1 tbsp. extra virgin olive oil<br />
1 tsp. kosher salt<br />
1 tsp. crushed dry pequin chile or red pepper flakes<br />
1 lemon<br />
<i><br /></i>
<i>For the Plate: </i><br />
<br />
5 Ounces creamy goats' cheese<br />
4 Cups spicy market greens (fresh rocket, wild watercress, or baby mustard)<br />
1 Small handful hazelnuts, toasted and lightly crushed<br />
Sea salt to taste<br />
Lemon totaste<br />
Spicy olive oil<br />
<br />
<b>Method</b><br />
<br />
Preheat oven to 350 F.<br />
<br />
<i>The Citrus: </i><br />
<br />
Zest, then 'supreme' both oranges. If you have never supremed an orange, see this quick tutorial video: https://www.youtube.com/watch?v=AjOEGQ18F-A<br />
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Set the core aside and place orange segments in the refrigerator.<br />
<br />
Squeeze the juice from the core; this should give you ~1/4 cup juice. Mix juice, orange zest, lemon juice, sea salt and olive oil to form vinaigrette.<br />
<br />
<i>The Fennel:</i><br />
<br />
Cut tops from fennel and reserve. Peel tough outer layer and bottom from bulbs. Cut 2 bulbs into 8 small wedges each. Toss with 1/4 cup olive oil and kosher salt. Pour 1 tbsp. olive oil in pan over medium high heat. Add fennel wedges to pan and reduce heat to medium. Cook 3 minutes per side, until golden brown and caramelized. Sprinkle with red pepper flakes and add a few tbsp. of water. Cover pan and cook in oven until tender, ~20 minutes.<br />
<br />
Quarter the other 2 fennel bulbs, and with a mandolin, shave into paper thin slices. Place slices in an ice bath. Remove fronds from fennel top and add to ice bath.<br />
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<i>To Finish the Salad:</i><br />
<br />
Remove fennel slices and fronds from water and pat dry. Using a spoon, smear some of the goat cheese on the plate. In a bowl, toss orange, market greens, sliced fennel and roasted fennel with some of the vinaigrette. Season with salt, and lemon to taste. Place each portion atop goat cheese. Sprinkle with fresh hazelnuts and garnish with fennel fronds. Add a drizzle of spicy olive oil. <br />
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<br />Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0tag:blogger.com,1999:blog-2488909163650394483.post-73113322525414193692014-11-18T09:10:00.001-05:002014-11-18T09:21:05.065-05:00Sliced Baked Potato with Mojo Verde<b><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKivB8Ze1v8sLC3boGIDQFRhelXbOk7AfNu_WjSp-wD7v9AGnEs8hd422zQqQ2Oci8boA_Z98E5VYtY3sZLzixk84w-P3mztQ9NfwokdohnUzzW6ns8tA3_JeMhcyUPYTp22aBRJJLeY/s640/blogger-image-812990645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKivB8Ze1v8sLC3boGIDQFRhelXbOk7AfNu_WjSp-wD7v9AGnEs8hd422zQqQ2Oci8boA_Z98E5VYtY3sZLzixk84w-P3mztQ9NfwokdohnUzzW6ns8tA3_JeMhcyUPYTp22aBRJJLeY/s640/blogger-image-812990645.jpg"></a></div><div><b><br></b></div>Ingredients </b><br>
<br>
<i>Baked Potatoes:</i><br>
<br>
Yukon Gold potatoes, scrubbed and dried <br>
Olive oil<br>
Salt <br>
Pepper<br>
<br>
<i>Mojo Verde Sauce: </i><br>
<br>
3 cloves garlic, minced<br>
1 bunch fresh cilantro<br>
1/2 tsp. ground cumin<br>
3 tbsp. olive oil<br>
1 tbsp. sherry vinegar<br>
1/2 green bell pepper, chopped<br>
Salt <br>
<br>
<br>
<b>Method </b><br>
<br>
<i>Baked Potatoes: </i><br>
<br>
Preheat oven to 425 degrees F.<br>
<br>
Slice slits in potatoes roughly 1/8 inch to 1/4 inch apart. Tip: Don't try to cut as close to the bottom as possible, you may end up cutting all the way through (like I did...twice). You can always cut the slits a little deeper as the potato begins to bake. <br>
<br>
Brush potatoes with olive oil and season with salt and pepper.<br>
<br>
Bake potatoes on a baking sheet or in a baking dish for 30 minutes.<br>
<br>
Now that the potatoes have begun to fan out, brush them with olive oil, once again.<br>
<br>
Bake for an additional 30 minutes. <br>
<br>
<i>Mojo Verde Sauce:</i><br>
<br>
Place all ingredients in bowl of food processor and blend. Salt to taste. <br>
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<br>
<br>
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<br>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com1tag:blogger.com,1999:blog-2488909163650394483.post-27183455530799076642014-11-09T14:17:00.000-05:002014-11-09T14:22:28.408-05:00Mung Bean Fettuccine with Portobello Mushrooms and Tofu<div><span style="color: #444444;"><br></span></div><span style="color: #444444;"><div><span style="color: #444444;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjkRFcNgFY4c6TqR1qnCs0SyAlpQwsuadR04w8Af8WfS9YzLCcrteHSGSYs-RmYkkyhgA2xnPv0azIgKsHmmTTKsDgZqlzBgVLpRrusMxsjjlGRdicLJlE0rn81T26-UEHfGKxWS2G0I/s640/blogger-image-752196079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjkRFcNgFY4c6TqR1qnCs0SyAlpQwsuadR04w8Af8WfS9YzLCcrteHSGSYs-RmYkkyhgA2xnPv0azIgKsHmmTTKsDgZqlzBgVLpRrusMxsjjlGRdicLJlE0rn81T26-UEHfGKxWS2G0I/s640/blogger-image-752196079.jpg"></a></div><br></span></div><div><span style="color: #444444;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmR49kkLul3L1DiOx5LJ3aqE88v6cbgyR6i1pD-wUipr84zEy1GFfnn7K4EY-sNyPowVcFi2sx2XhmCNPUgWuG2zGXip_KHnYKSb9Nwx5bu8Ienq6INI9p7vgRc-9EOK_GIZiqE7fe7I/s640/blogger-image--93761684.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmR49kkLul3L1DiOx5LJ3aqE88v6cbgyR6i1pD-wUipr84zEy1GFfnn7K4EY-sNyPowVcFi2sx2XhmCNPUgWuG2zGXip_KHnYKSb9Nwx5bu8Ienq6INI9p7vgRc-9EOK_GIZiqE7fe7I/s640/blogger-image--93761684.jpg"></a></div><br></span></div>Mung bean pasta is a new favorite wheat pasta alternative. Two thumbs up...it tastes just like conventional pasta! I picked some up on a whim yesterday and I am completely sold. Give it a try with this peanut sauce...</span><br>
<br>
<span style="color: #444444;">Ingredients</span><br>
<span style="color: #444444;"><br></span>
<span style="color: #444444;">1/2 Package mung bean fettuccine</span><br>
<span style="color: #444444;">1 Portobello mushroom, sliced </span><br>
<span style="color: #444444;">1/2 Package firm tofu </span><br>
<span style="color: #444444;">1 Handful bean sprouts </span><br>
<span style="color: #444444;">Olive oil </span><br>
<span style="color: #444444;">Scallions, sliced </span><br>
<span style="color: #444444;">Cilantro, chopped</span><br>
<span style="color: #444444;">Red pepper flakes</span><br>
<span style="color: #444444;">Toasted sesame seeds </span><br>
<span style="color: #444444;">Salt and pepper </span><br>
<br>
<span style="color: #444444;">Peanut Sauce: </span><br>
<br>
<span style="color: #444444;">1 tbsp. peanut butter (or less) </span><br>
<span style="color: #444444;">
</span><div>
<span style="color: #444444;">3 tbsp. sunflower oil (or sesame oil) </span></div>
<span style="color: #444444;">1 tbsp. tamari (soy sauce would work) </span><div>
<span style="color: #444444;">1 tsp. honey</span></div>
<span style="color: #444444;">1 clove garlic, minced </span><br>
<span style="color: #444444;">Slice tofu in half and press dry with paper towels. Cut into cubes and pan fry in sunflower, olive or preferred oil in a nonstick skillet over medium heat until golden brown. </span><br>
<br>
<span style="color: #444444;">Saute mushroom in 1 tbsp. olive oil over high heat until tender, season with salt and pepper and set aside. </span><br>
<br>
<span style="color: #444444;">Saute bean sprouts in a touch of olive oil until slightly tender and set aside. </span><br>
<br>
<div>
<span style="color: #444444;">With a fork, stir all sauce ingredients in a small bowl until fully incorporated. </span></div>
<br>
<span style="color: #444444;">Cook mung bean fettuccine according to package, or until al dente. </span><br>
<br>
<span style="color: #444444;">Toss mung bean fettuccine with bean sprouts and peanut sauce. Place mushroom and tofu on top. Garnish with scallion, cilantro, sesame seeds and red pepper flakes. </span><br>
<br>
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<br>Amy J http://www.blogger.com/profile/11072873602160932015noreply@blogger.com0