Filed under: |
So simple, so quick, so good - do it…
Wilted Spinach and Asparagus Salad:
6 cups fresh spinach leaves, washed, dried, and chilled
1 pound asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
1 teaspoon olive oil
2 tablespoons minced red onion
1 clove garlic, minced
1/4 teaspoon freshly-ground pepper
1 hard-cooked egg, chopped
Remove stems and veins from spinach leaves and tear into bite-sized pieces; place spinach on individual serving plates
Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook
Remove from heat and refresh under cold water; drain and dry well; set aside
In a large frying pan over medium heat, whisk together balsamic vinegar, olive oil, red onion, garlic, and pepper; heat mixture until hot, stirring occasionally
Add cooked asparagus spears to dressing mixture, tossing to coat and reheat
Remove from heat
Place asparagus spears over the top of the spinach
Pour warm dressing over asparagus and spinach
Sprinkle with chopped eggs and serve immediately
Filed under: |
Mixed pickled vegetables
This recipe, 2 1/2 pounds, you might be tempted to put it all into one big jar, you’ll be better off using several smaller jars because the contents of an open jar loose their freshness
10 ounces button onions, peeled and soaked in cold water for an hour
10 ounces baby carrots, peeled and cut into sticks
10 ounces celery, stalks only, stripped of filaments and cut into short lengths
A medium-sized cauliflower
1 quart white wine vinegar (have more handy)
A couple of bay leaves
1 teaspoon peppercorns
1 tablespoon salt
Feel free to add baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts…
Set the vinegar to boil with the herbs, spices and salt
While it’s heating separate the cauliflower florets
When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes
Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient
Sprinkle a tablespoon of olive oil over the top of each jar, cover them tightly, and let cool
Store in a cool dark place for a couple of weeks, and they’re ready for use
Expect them to keep for a year
So simple, so good, so eat it all the time…
3 cloves garlic, minced
Smidge olive oil
2 cups cooked rice
1 tomato, chopped
large handful organic spinach, chopped
other vegetables of your choice
And a whole lot of them:
1/4 cup soy sauce
1 tbsp sesame oil
1/3 tsp salt (sea salt is best)
juice from 1/2 lime..
Sautee garlic in olive oil for 1-2 minutes.
Par boil veggies like carrot, celery, onions obviously…
Cook a minute or two and drain…
Add cooked rice to olive oil sautee, stir to combine. Add remaining ingredients, except for salt and lime juice. Allow to cook for 8-10 minutes, stirring frequently.
Remove from heat and stir in the salt and lime to taste and….
Mushroom and White Bean Stew over Couscous
1-1/2 pounds small whole white mushrooms
1-1/2 cups couscous
1-pound can stewed tomatoes
1-pound can cannellini beans (white kidney beans), rinsed and drained
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional) or use soy.
1 cup diced onions
4 cloves garlic, chopped
1-1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper
Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any large mushrooms in half.
Coat a large nonstick wok or 12-inch skillet with olive-oil cooking spray and preheat over medium to medium-high heat. Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.
While the mushrooms are cooking, place the water in a 1-quart saucepan, and bring to a boil over high heat. Stir in the couscous and cover. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
Using a knife, slightly cut up the tomatoes in the can. Add the tomatoes, beans, and cayenne pepper to the mushroom mixture. Stir to mix, and cook for about 3 minutes, or until heated through.
Stir the parsley into the couscous. Divide the couscous among individual serving plates, and top with the stew. Serve immediately, as is or topped with a sprinkling of Parmesan cheese.
Fabulous Bean Salad
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Drizzle olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Lovely Cranberry, Tomato, Avacado Salad:
1 (10 ounce) package mixed salad greens, rinsed and dried
1 (8 ounce) package sweetened dried cranberries
1/4 cup sunflower seeds
4 roma (plum) tomatoes, chopped
1 avocado - peeled, pitted and sliced very thinly
Splash of raspberry walnut vinaigrette dressing
In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado add vinaigrette and serve.
Just sent to me and, I'm making em.....
Indonesian Coconut Rice:
2 tablespoons organic canola oil
1 yellow onion
3 garlic cloves, minced
4 scallions, minced
1 tablespoon grated fresh ginger, minced
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon dry mustard
½ teaspoon hot red pepper flakes
¼ teaspoon ground cloves or allspice
2 teaspoons sugar, or to taste
4 cups cooked brown rice
1 cup shredded coconut
Salt and freshly ground black pepper
Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot. Cover, and set aside for 5 minutes before serving.
1 cup dried chickpeas
4 cups water
1 teaspoon salt
1 tablespoon vegetable oil
2 cardamom pods
1 small stick cinnamon
2 bay leaves
1 teaspoon cumin seeds
1 large onion, finely chopped
1 fresh hot green chili, halved lengthwise
Fresh ginger, peeled and grated
Salt to taste
½ teaspoon turmeric
½ teaspoon cayenne pepper
½ teaspoon mango powder
1 teaspoon coriander powder
Sliced onions and fresh coriander leaves, for garnish
For a Roasted Spice Mixture:
1 teaspoon coriander seeds
teaspoon cumin seeds
1 dried red chili
1. Dry roast all the roasted spice mixture ingredients and grind to a powder.
2. Soak the chickpeas overnight in 4 cups water. Then place the soaked chickpeas with the soaking water in a pressure cooker with 1 teaspoon salt. Cook for 18–20 minutes if using a pressure cooker (starting from the time the pressure cooker has a full head of steam), and about an hour if cooking in a pan. The chickpeas should be well cooked—until they are slightly broken. Drain, and reserve the cooking liquid.
3. In a large frying pan, heat the oil and add the cardamom, cinnamon, bay leaves, and cumin seeds. Stir over medium heat until fragrant. Add onion and sauté for 10–12 minutes until browned.
4. Add the fresh green chili, ginger, and the pureed tomatoes. Cover the frying pan and simmer for 3–4 minutes. Add the salt, turmeric, cayenne pepper, mango powder, and coriander powder. Stir thoroughly.
5. Add the cooked chickpeas and stir gently. Add some of the reserved drained cooking liquid to bring it to the desired consistency. Add the roasted spice mixture, bring to a simmer, then turn off the heat.
6. Serve garnished with sliced onions and coriander leaves.
2 medium chayote* (8 ounces each)
1 cup sliced fresh mushrooms
1/2 cup chopped red sweet pepper
1 medium onion, chopped (1/2 cup)
1 clove garlic, mince
1-1/2 cups soft whole grain bread crumbs, toasted (2 slices)
Soy parmesan cheese, to taste
1 beaten egg
2 tablespoons snipped parsley or cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon instant vegetable or chicken bouillon granules
1/4 cup water
1. Halve chayote lengthwise. Place halves in enough cold, salted water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until tender. Drain.
2. When cool enough to handle, remove seed. Scoop out and reserve pulp to within 1/4 inch of skin. Invert shells; set aside to drain. Chop pulp; drain. If necessary, squeeze pulp between paper towels to remove excess liquid. Set aside.
3. Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion, and garlic in soy butter or a smidge of olive oil until tender but not brown. Remove from heat. Stir in chayote pulp, toasted bread crumbs, 1/3 cup of soy parmesan cheese, egg, parsley or cilantro, salt, and pepper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into chayote shells.
4. Place shells in a 2-quart square baking dish. Cover and bake in a 350 degree F. oven about 25 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Bake for 3 to 5 minutes more or until cheese melts. Makes 4 servings.
To toast bread crumbs, spread them in a single layer in a shallowbaking pan. Bake in a 350 degree F. oven about 8 minutes or until toasted.