My new favorite Sunday brunch recipe, swiped from epicurious.com :). If you're looking for a total egg-poaching adventure, google Julia Child's instructions for how to poach the "proper" way. It's fun, I promise!
4 (3-inch-wide) portabella mushroom caps, stems discarded
2 plum tomatoes, halved lengthwise
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon distilled white vinegar
4 large eggs
1/2 teaspoon balsamic vinegar
cheddar cheese
1 tablespoon finely chopped fresh chives
Preheat broiler.
Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan. Broil 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total.
While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Grate cheddar cheese on top and sprinkle with chives.
Monday, November 30, 2009
Mediterranean Orzo
This is based off a recipe from Food & Wine . . . my dad served it with grilled swordfish, which was really yummy, but you could totally whip up some chickpeas or tofu to go along with it to make it completely vegetarian :)
3/4 cup whole-wheat orzo
1/2 cup pitted mixed olives (2 ounces), coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup almonds, coarsely chopped and toasted in a pan or in the oven
Cook orzo according to package directions; drain and combine with next 5 ingredients. Stir in almonds directly before serving.
3/4 cup whole-wheat orzo
1/2 cup pitted mixed olives (2 ounces), coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup almonds, coarsely chopped and toasted in a pan or in the oven
Cook orzo according to package directions; drain and combine with next 5 ingredients. Stir in almonds directly before serving.
Friday, November 27, 2009
Spiced-Up Hot Chocolate
This recipe is from Craigie on Main, a fancy-schmancy restaurant in Cambridge . . . the spices are a little Indian, a little Mexican, a lotta yummy.
about 1/2 cup dark (70%) chocolate
2 cups whole milk
1/2 cup butter
4 teaspoons white sugar
Grind the following and add to taste:
approximately 3 green cardamom pods - toast the cardamom, crush and discard the green shell, and grind the black seeds inside the pod
1/2 stick cinnamon (Mexican if possible)
1/2 tsp chili flakes (preferably ancho)
Put all ingredients in a pot, stir and simmer constantly until it reaches the consistency you desire. The final yield will depend on how much you reduce the cocoa while cooking but the above recipe should make approx 10 espresso cup portions.
This cocoa is super-rich and smaller servings are usually enough.
about 1/2 cup dark (70%) chocolate
2 cups whole milk
1/2 cup butter
4 teaspoons white sugar
Grind the following and add to taste:
approximately 3 green cardamom pods - toast the cardamom, crush and discard the green shell, and grind the black seeds inside the pod
1/2 stick cinnamon (Mexican if possible)
1/2 tsp chili flakes (preferably ancho)
Put all ingredients in a pot, stir and simmer constantly until it reaches the consistency you desire. The final yield will depend on how much you reduce the cocoa while cooking but the above recipe should make approx 10 espresso cup portions.
This cocoa is super-rich and smaller servings are usually enough.
Potato Leek Soup
. . . the vegetarian version!
I haven't loved most veggie versions of this soup I've tried, since I think it's often the chicken broth that gives it the most flavor. But this one has lots of onion, shallot, garlic, and spices that make it extra yummy. It's swiped from Epicurious.com -- with revisions.
3 tablespoons butter
3 large leeks (white and light green parts only), sliced (about 4 1/2 cups)
1 medium shallot, chopped
1-2 cloves garlic, chopped
1 small onion, chopped
2 large russet potatoes, diced
4 1/2 cups veggie broth
1 bay leaf
1 tsp dried thyme
2 tbs fresh lemon juice
salt and pepper to taste
milk or cream
garnish: yogurt, grated cheddar, or chives (chopped)
Heat butter (or a mixture of butter and olive oil, if you're feeling healthy) in a large saucepan. Add leeks, shallot, garlic, and onion, and saute for about 10 minutes, until soft. Add potatoes. Cover and cook until they begin to soften, but not brown, about another 10 minutes. Add broth, bay lead, thyme, and salt and pepper to taste. Bring to a boil, then cover and simmer until potatoes are soft -- about 30 minutes. Let it cool for a few minutes, then stir in the lemon juice. Transfer to a blender (or use one of those nifty immersion blenders, if you've got one!) and puree in batches until it's smooth. Return to saucepan and heat, adding milk or cream until it's reached the desired consistency. Garnish with yogurt, chives, or grated cheddar cheese. Delicious served with some crusty bread :)
I haven't loved most veggie versions of this soup I've tried, since I think it's often the chicken broth that gives it the most flavor. But this one has lots of onion, shallot, garlic, and spices that make it extra yummy. It's swiped from Epicurious.com -- with revisions.
3 tablespoons butter
3 large leeks (white and light green parts only), sliced (about 4 1/2 cups)
1 medium shallot, chopped
1-2 cloves garlic, chopped
1 small onion, chopped
2 large russet potatoes, diced
4 1/2 cups veggie broth
1 bay leaf
1 tsp dried thyme
2 tbs fresh lemon juice
salt and pepper to taste
milk or cream
garnish: yogurt, grated cheddar, or chives (chopped)
Heat butter (or a mixture of butter and olive oil, if you're feeling healthy) in a large saucepan. Add leeks, shallot, garlic, and onion, and saute for about 10 minutes, until soft. Add potatoes. Cover and cook until they begin to soften, but not brown, about another 10 minutes. Add broth, bay lead, thyme, and salt and pepper to taste. Bring to a boil, then cover and simmer until potatoes are soft -- about 30 minutes. Let it cool for a few minutes, then stir in the lemon juice. Transfer to a blender (or use one of those nifty immersion blenders, if you've got one!) and puree in batches until it's smooth. Return to saucepan and heat, adding milk or cream until it's reached the desired consistency. Garnish with yogurt, chives, or grated cheddar cheese. Delicious served with some crusty bread :)
Thursday, November 5, 2009
Grown-Up Mac-and-Cheese-and-Greens Casserole
Welllll, we're not really casserole folks. But we have been on a comfort food kick and a use-up-the-leftovers-before-they-go-bad kick...and I think perhaps we struck genius with this one. So yummy!
1/2 pound noodles, cooked (we used whole wheat spaghetti!)
3 TBSP olive oil
1 large onion, diced
3 cloves garlic, minced
6 crimini mushrooms, sliced
1 large head broccoli, chopped
1/2 head escarole, chopped roughly
3 eggs
2 C low fat cottage cheese
1 C low fat sour cream
4-6 oz grated cheese (we used cheddar and parmesan)
1 1/2 C bread crumbs
salt and pepper, to taste
Preheat your oven to 350 degrees and butter a 9 x 13" pan. Heat olive oil in a skillet over medium heat. Saute onions, garlic, and mushrooms until soft and fragrant. Lightly season with salt and pepper. Toss in broccoli and escarole and saute another couple of minutes until broccoli is bright green and escarole has wilted.
In a large bowl, whisk together eggs, cottage cheese, sour cream, 1 C of the bread crumbs, about 2/3 of your grated cheese, and some salt and pepper. Add in the sauteed vegetables and the cooked noodles and toss everything together. Slide everything into your buttered pan and distribute noodles and vegetables evenly, pressing everything down into the pan. Sprinkle the remaining 1/2 C bread crumbs and reserved grated cheese across the top. Bake at 350 degrees for about 40 minutes or until the casserole has set and the top is nice and browned.
Enjoy with a nice simple green salad!
1/2 pound noodles, cooked (we used whole wheat spaghetti!)
3 TBSP olive oil
1 large onion, diced
3 cloves garlic, minced
6 crimini mushrooms, sliced
1 large head broccoli, chopped
1/2 head escarole, chopped roughly
3 eggs
2 C low fat cottage cheese
1 C low fat sour cream
4-6 oz grated cheese (we used cheddar and parmesan)
1 1/2 C bread crumbs
salt and pepper, to taste
Preheat your oven to 350 degrees and butter a 9 x 13" pan. Heat olive oil in a skillet over medium heat. Saute onions, garlic, and mushrooms until soft and fragrant. Lightly season with salt and pepper. Toss in broccoli and escarole and saute another couple of minutes until broccoli is bright green and escarole has wilted.
In a large bowl, whisk together eggs, cottage cheese, sour cream, 1 C of the bread crumbs, about 2/3 of your grated cheese, and some salt and pepper. Add in the sauteed vegetables and the cooked noodles and toss everything together. Slide everything into your buttered pan and distribute noodles and vegetables evenly, pressing everything down into the pan. Sprinkle the remaining 1/2 C bread crumbs and reserved grated cheese across the top. Bake at 350 degrees for about 40 minutes or until the casserole has set and the top is nice and browned.
Enjoy with a nice simple green salad!
Cook by ingredient:
broccoli,
cheese,
comfort food,
dark leafy greens,
garlic,
mushrooms,
noodles,
onion
Thursday, October 22, 2009
Cranberried Kale
Over the past two days, I've consumed two entire bunches of kale all on my own, because this recipe is so darned unexpectedly good. Also, it takes about 7 minutes to prepare, from start to finish. Thanks to Minda for creating this . . .
3 cloves garlic, chopped
olive oil
1 bunch kale leaves, washed and cut into bite-sized pieces
handful of sunflower seeds, toasted
handful of dried cranberries
salt
Saute the garlic in a little bit of olive oil; add the kale and cook for a few minutes, until it's no longer raw but still bright green. Add salt to taste, then throw in the sunflower seeds and cranberries; toss to combine.
3 cloves garlic, chopped
olive oil
1 bunch kale leaves, washed and cut into bite-sized pieces
handful of sunflower seeds, toasted
handful of dried cranberries
salt
Saute the garlic in a little bit of olive oil; add the kale and cook for a few minutes, until it's no longer raw but still bright green. Add salt to taste, then throw in the sunflower seeds and cranberries; toss to combine.
Cheesy Mashed Potato-Stuffed Acorn Squash
Deeee-licious fall comfort food. Seriously. If I could eat this everyday, I would!
1 medium-sized acorn squash
5 medium-sized potatoes of your favorite variety
extra virgin olive oil
6 crimini mushrooms, sliced
1 shallot, sliced
6 cloves garlic, minced
1 TBSP balsamic vinegar
2 TBSP butter
1/4 C milk
3 scallions, sliced
4 oz goat cheese
1/2 C chopped walnuts, toasted
parmesan cheese, grated
salt and pepper, to taste
Start by halving and deseeding the squash. Drizzle with olive oil, salt and pepper, and roast at 400 degrees until tender, about 40 minutes. Wash potatoes well and chop roughly. Add to boiling water and boil until very soft, about fifteen minutes. Meanwhile, get some olive oil heated in a skillet and saute the mushrooms, shallot, and garlic over medium heat until soft and fragrant, about ten minutes. Add balsamic vinegar and saute for another minute or two. Strain potatoes and return to pot. Add butter and milk and mash well. Add sauteed mushrooms, scallions, goat cheese, toasted walnuts, salt, and pepper, and stir until everything is combined.
When squash is tender, remove from oven. Fill cavities with mashed potatoes until overflowing. Smother with grated parmesan cheese. Return to oven for about ten minutes until cheese is melty and browned. Serve hot!
Yummmmm!
1 medium-sized acorn squash
5 medium-sized potatoes of your favorite variety
extra virgin olive oil
6 crimini mushrooms, sliced
1 shallot, sliced
6 cloves garlic, minced
1 TBSP balsamic vinegar
2 TBSP butter
1/4 C milk
3 scallions, sliced
4 oz goat cheese
1/2 C chopped walnuts, toasted
parmesan cheese, grated
salt and pepper, to taste
Start by halving and deseeding the squash. Drizzle with olive oil, salt and pepper, and roast at 400 degrees until tender, about 40 minutes. Wash potatoes well and chop roughly. Add to boiling water and boil until very soft, about fifteen minutes. Meanwhile, get some olive oil heated in a skillet and saute the mushrooms, shallot, and garlic over medium heat until soft and fragrant, about ten minutes. Add balsamic vinegar and saute for another minute or two. Strain potatoes and return to pot. Add butter and milk and mash well. Add sauteed mushrooms, scallions, goat cheese, toasted walnuts, salt, and pepper, and stir until everything is combined.
When squash is tender, remove from oven. Fill cavities with mashed potatoes until overflowing. Smother with grated parmesan cheese. Return to oven for about ten minutes until cheese is melty and browned. Serve hot!
Yummmmm!
Cook by ingredient:
cheese,
comfort food,
garlic,
goat cheese,
mushrooms,
potatoes,
scallions,
shallots,
squash,
walnuts
Squash and Lentil Soup
Mmmmmmmmm, this soup smells like fall. And tastes like fall. And will make you feel all warm and toasty on a chilly day.
olive oil
1 large onion, diced
4-5 cloves garlic, minced
1 inch chunk ginger root, minced
1/2 tsp cumin
about 3 C veggie broth
about 2 C water
1 1/4 C red lentils, rinsed
1 medium sized squash (I used a kabocha!)
salt and pepper, to taste
handful of fresh cilantro, chopped
Quarter and deseed your squash. Arrange squash on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and bake at 400 degrees for about 40-45 minutes or until tender. Meanwhile, heat several TBSP olive oil in a large soup pot over medium heat, add onion and garlic and saute until softened and fragrant. Add ginger and cumin and saute for another minute or two. Add veggie broth, water, and lentils - I wasn't precise with my fluid measurements so play it by ear. You might start with a bit less and then add some more later in the cooking process as the liquid evaporates. Bring to a boil, then reduce heat and simmer for twenty minutes partially covered.
When squash is tender, carefully slice off and discard skins. Cube squash and add to soup. Cook over low heat for another twenty minutes. Using a potato masher, gently mash squash until you reach desired consistency. Season with salt and pepper to taste and fresh chopped cilantro.
Serve hot, topped with a dollop of sour cream and garnished with more cilantro and toasted whole wheat bread.
olive oil
1 large onion, diced
4-5 cloves garlic, minced
1 inch chunk ginger root, minced
1/2 tsp cumin
about 3 C veggie broth
about 2 C water
1 1/4 C red lentils, rinsed
1 medium sized squash (I used a kabocha!)
salt and pepper, to taste
handful of fresh cilantro, chopped
Quarter and deseed your squash. Arrange squash on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and bake at 400 degrees for about 40-45 minutes or until tender. Meanwhile, heat several TBSP olive oil in a large soup pot over medium heat, add onion and garlic and saute until softened and fragrant. Add ginger and cumin and saute for another minute or two. Add veggie broth, water, and lentils - I wasn't precise with my fluid measurements so play it by ear. You might start with a bit less and then add some more later in the cooking process as the liquid evaporates. Bring to a boil, then reduce heat and simmer for twenty minutes partially covered.
When squash is tender, carefully slice off and discard skins. Cube squash and add to soup. Cook over low heat for another twenty minutes. Using a potato masher, gently mash squash until you reach desired consistency. Season with salt and pepper to taste and fresh chopped cilantro.
Serve hot, topped with a dollop of sour cream and garnished with more cilantro and toasted whole wheat bread.
Spinach-Corn-Feta Salad
If you're like me and want to hang on to those last few bits of summer, this salad's for you!
1 small bunch of spinach, chopped
1 ear of corn, boiled
3 scallions, sliced thinly
4 ounces feta, crumbled
2 eggs
Dressing:
2 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
1 clove garlic, minced
2 tsp dijon mustard
salt and pepper, to taste
Place eggs in a small saucepan and cover with water. Bring water to a boil. Cover and remove from heat, allowing eggs to sit in hot water for 15 minutes. Cut the kernels off the ear of corn. In a large bowl toss together spinach, corn, scallions, and feta. In a small jar, whisk together all dressing ingredients and drizzle over salad. Cool cooked eggs in ice water. Peel, quarter lengthwise, and arrange on top of individually plated salads. Grind some fresh black pepper over eggs and serve!
ps - I just ate the leftover salad on a bed of leftover quinoa and topped it all off with some avocado slices...couldn't have been MORE delicious!
1 small bunch of spinach, chopped
1 ear of corn, boiled
3 scallions, sliced thinly
4 ounces feta, crumbled
2 eggs
Dressing:
2 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
1 clove garlic, minced
2 tsp dijon mustard
salt and pepper, to taste
Place eggs in a small saucepan and cover with water. Bring water to a boil. Cover and remove from heat, allowing eggs to sit in hot water for 15 minutes. Cut the kernels off the ear of corn. In a large bowl toss together spinach, corn, scallions, and feta. In a small jar, whisk together all dressing ingredients and drizzle over salad. Cool cooked eggs in ice water. Peel, quarter lengthwise, and arrange on top of individually plated salads. Grind some fresh black pepper over eggs and serve!
ps - I just ate the leftover salad on a bed of leftover quinoa and topped it all off with some avocado slices...couldn't have been MORE delicious!
Cook by ingredient:
avocado,
cheese,
corn,
egg,
feta cheese,
quinoa,
salad,
salad dressing,
scallions,
spinach
Wednesday, July 8, 2009
Cheesy Summer Squash Pancakes
Here is a kid and boyfriend-friendly recipe to help you use up your summer squash surplus. Just like potato pancakes...crispy and fried and oh-so-yummy!
3 good sized summer squash, grated
coarse sea salt
2 cloves garlic, pressed
1 small onion, grated
1 egg
3/4 C cottage cheese
1/2 C cream cheese
1/2 C flour (I used whole wheat)
1/2 tsp baking powder
1/2 C corn meal (I used a mixture of coarse and fine ground)
1 TBSP fresh dill, or 1 tsp dried
1/2 tsp paprika
1/4 tsp cayenne pepper
plenty fresh black pepper
vegetable oil for frying
Mix grated squash and sea salt and place in a colander for an hour or so - leave the colander either in the sink or over another bowl because the salt will pull water out of the squash. Squeeze the squash to get any extra water out.
Mix squash with remaining ingredients, using your fingers to squish everything together and disperse the cream cheese evenly through the batter. If your batter feels too wet feel free to add a little more flour or cornmeal to get a drier consistency.
Heat a frying pan with about 1/2 an inch of vegetable oil. When the oil is hot, form squash batter into patties and carefully drop into hot oil. Fry for about three minutes on each side, or until pancakes are golden brown!
We served ours hot, topped with sauteed garlic scapes. Yummy! I bet they would also be delicious topped with sour cream or yogurt...
PS - We used cream cheese and cottage cheese because that's what we had in the house, but I imagine ANY cheese could be used for a variety of delicious flavors! Go get creative!
3 good sized summer squash, grated
coarse sea salt
2 cloves garlic, pressed
1 small onion, grated
1 egg
3/4 C cottage cheese
1/2 C cream cheese
1/2 C flour (I used whole wheat)
1/2 tsp baking powder
1/2 C corn meal (I used a mixture of coarse and fine ground)
1 TBSP fresh dill, or 1 tsp dried
1/2 tsp paprika
1/4 tsp cayenne pepper
plenty fresh black pepper
vegetable oil for frying
Mix grated squash and sea salt and place in a colander for an hour or so - leave the colander either in the sink or over another bowl because the salt will pull water out of the squash. Squeeze the squash to get any extra water out.
Mix squash with remaining ingredients, using your fingers to squish everything together and disperse the cream cheese evenly through the batter. If your batter feels too wet feel free to add a little more flour or cornmeal to get a drier consistency.
Heat a frying pan with about 1/2 an inch of vegetable oil. When the oil is hot, form squash batter into patties and carefully drop into hot oil. Fry for about three minutes on each side, or until pancakes are golden brown!
We served ours hot, topped with sauteed garlic scapes. Yummy! I bet they would also be delicious topped with sour cream or yogurt...
PS - We used cream cheese and cottage cheese because that's what we had in the house, but I imagine ANY cheese could be used for a variety of delicious flavors! Go get creative!
Sunday, June 14, 2009
Nutty Garlicky Caramelized Tofu
This is a Priya-and-Lisa re-interpretation of a recipe from 101cookbooks.com. We're pretty sure it would be amazing with blue cheese as a salad topping . . . although honestly, it almost didn't even make it onto our dinner plates, since we ate most of it right out of the pan.
1 carton extra-firm tofu, drained and cut into bite-sized pieces
a couple pinches of fine-grain sea salt
3 medium-large cloves garlic, minced
1/3 cup mixture of almonds and walnuts, chopped
4 tablespoons brown sugar
1/4 tsp cayenne pepper
1/4 cup cilantro, chopped
Saute the tofu in large hot skillet (or pot) with olive oil and a bit of salt until golden and slightly crispy. Add the garlic and nuts, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro.
1 carton extra-firm tofu, drained and cut into bite-sized pieces
a couple pinches of fine-grain sea salt
3 medium-large cloves garlic, minced
1/3 cup mixture of almonds and walnuts, chopped
4 tablespoons brown sugar
1/4 tsp cayenne pepper
1/4 cup cilantro, chopped
Saute the tofu in large hot skillet (or pot) with olive oil and a bit of salt until golden and slightly crispy. Add the garlic and nuts, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro.
Thursday, May 28, 2009
Quinoa and Grilled Zucchini Bowl
Another 101cookbooks.com recipe . . . excited to try this one as well!
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish
Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish
Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.
Orange Pan-glazed tempeh
I stumbled across this on the absolutely lovely www.101cookbooks.com (whose author took it from chef Jude Blereau and her book "Coming Home to Eat: Wholefood for the Family"). With a few changes here and there, it's officially become my new favorite tempeh recipe. Yum.
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
2-3 tablespoons freshly grated ginger (or ginger pressed in a garlic press)
1 1/2 tablespoons tamari (or soy sauce)
2 tablespoons mirin
2 teaspoons honey
1 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then add the ginger pieces as well.. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh into thin-ish, bite-sized pieces.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over it from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the cilantro scattered on top.
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
2-3 tablespoons freshly grated ginger (or ginger pressed in a garlic press)
1 1/2 tablespoons tamari (or soy sauce)
2 tablespoons mirin
2 teaspoons honey
1 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then add the ginger pieces as well.. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh into thin-ish, bite-sized pieces.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over it from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the cilantro scattered on top.
Wednesday, May 27, 2009
Grilled Greek Eggplant Rolls (a la Heather)
As the name suggests, Heather whipped these up at her impromptu Memorial Day barbeque, and they were a-ma-zing! No exact measurements, but you can tweak things to taste :)
1 large eggplant -- sliced lengthwise into broad 1/4-inch slices
olive oil
about 1 1/2 cups feta cheese, crumbled
about 1/4 cup mint, minced
a squeeze of lemon juice
1 chili pepper, minced
salt and pepper to taste
Brush the slices of eggplant with olive oil. Grill (or roast in the oven, if you're lacking in grill) until they're soft/roasted.
In a small bowl, combine the rest of the ingredients. When the eggplants are done, place about two tablespoons of the feta mixture towards the end of each slice, and roll it all up.
Seriously tasty :)
1 large eggplant -- sliced lengthwise into broad 1/4-inch slices
olive oil
about 1 1/2 cups feta cheese, crumbled
about 1/4 cup mint, minced
a squeeze of lemon juice
1 chili pepper, minced
salt and pepper to taste
Brush the slices of eggplant with olive oil. Grill (or roast in the oven, if you're lacking in grill) until they're soft/roasted.
In a small bowl, combine the rest of the ingredients. When the eggplants are done, place about two tablespoons of the feta mixture towards the end of each slice, and roll it all up.
Seriously tasty :)
Thursday, May 14, 2009
Spicy (or not) Yogurt Dip
Another swipe from Epicurious.com, with tweaks :). I made this to go with the Zucchini Pancakes (below), and the pairing turned out amazingly. Would also be great as a dip for veggies/crackers/bread.
2 green cardamom pods
1/2 teaspoon black peppercorns
1 cup loosely packed fresh sprigs cilantro
2 medium garlic cloves, chopped
1 (3-inch) fresh serrano chile, including seeds, chopped -- this can be omitted if you don't like spicy things :)
2 tablespoons water
3 tablespoons olive oil
1 1/2 cups plain whole-milk yogurt
Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder or mortar and pestle. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth. Stir purée into yogurt and season with salt.
2 green cardamom pods
1/2 teaspoon black peppercorns
1 cup loosely packed fresh sprigs cilantro
2 medium garlic cloves, chopped
1 (3-inch) fresh serrano chile, including seeds, chopped -- this can be omitted if you don't like spicy things :)
2 tablespoons water
3 tablespoons olive oil
1 1/2 cups plain whole-milk yogurt
Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder or mortar and pestle. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth. Stir purée into yogurt and season with salt.
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