(from Baking Illustrated)
Okay, so this recipe is a bit labor intensive, but I think its yumminess makes it well worth the effort.
dough:
2.25 cups flour
2.5 T sugar
1/2 t salt
2 sticks unsalted butter, cold and cut into 1/4 inch slices
8 oz cream cheese, cut into 1/2 inch chunks
2 T sour cream
filling:
2/3 cup apricot preserves
1 cup raisins, chopped fine
2 cups finelychopped walnuts
1/2 cup sugar
2 T ground cinammon
(other good filling combinations are raspberry-chocolate-walnut, apricot-cherry-cashew, pineapple-coconut, strawberry-white chocolate-macadamia nut, apple-pecan)
glaze:
2 egg yolks
2 T milk
1. put flour, sugar, and salt in a food processor and pulse a few times to mix.
2. sprinkle the butter, cream cheese, and sour cream over the mixture. process in 1 second pulses until the dough comes together in small, uneven pebbles (so that it looks like cottage cheese).
3. press the mixture into a 9x6 inch log, then divide the log into 4 equal portions.
4. roll each portion into a 8x4 inch rectangle (use flour as needed to prevent sticking), and then put the dough between two sheet of plastic wrap and roll into an 11x7 inch rectangle.
5. leave in the plastic wrap and put in the freezer for at least 30 minutes.
6. remove large chunks from preserves, and combine the cinammon and sugar.
7. once the dough has been frozen, take it out of the plastic wrap and cover with preserves, then sprinkle with fruit, walnuts, and then lightly cover with cinammon-sugar mixture.
8. press down mixture and then roll tightly.
9. put back in the freezer for 15 minutes.
10. preheat the oven to 375. mix the egg yolks and milk.
11. after 15 minutes take out the rolls, cut off and discard the uneven ends.
12. cut the logs into about 8 pieces, about 1 inch wide.
13. brush the egg glaze onto the top and side of each and place on a parchment-lined baking sheet about 2 inches apart.
14. bake for 20-23 minutes until golden brown and a bit puffy. let cool for a few minutes.
Monday, January 15, 2007
Sunday, January 7, 2007
Sundried Tomato Pesto
(From America's Test Kitchen)
3 Garlic Cloves, unpeeled
One 8.5 ounce jar of sundried tomatoes packed in oil*
1/4 cup virgin olive oil*
1 oz Parmesan Cheese (about 1/2 cup)
1/4 cup toasted walnuts.
Salt and pepper
*You might want to adjust the amount of oil to your preference.
1. Toast the walnuts by placing them in a dry skillet over medium heat and shaking occasionally. They are done when they are lightly browned ( be careful, they burn quickly).
2. Toast the unpeeled garlic in a dry skillet until it is lightly brown. Allow to cool, and then peel.
3. Place garlic, tomatoes, oil, Parmesan, and walnut is food processor and blend until smooth. Add salt and pepper to taste.
4. When adding to pasta, use some excess pasta water to loosen the consistency of the pesto.
3 Garlic Cloves, unpeeled
One 8.5 ounce jar of sundried tomatoes packed in oil*
1/4 cup virgin olive oil*
1 oz Parmesan Cheese (about 1/2 cup)
1/4 cup toasted walnuts.
Salt and pepper
*You might want to adjust the amount of oil to your preference.
1. Toast the walnuts by placing them in a dry skillet over medium heat and shaking occasionally. They are done when they are lightly browned ( be careful, they burn quickly).
2. Toast the unpeeled garlic in a dry skillet until it is lightly brown. Allow to cool, and then peel.
3. Place garlic, tomatoes, oil, Parmesan, and walnut is food processor and blend until smooth. Add salt and pepper to taste.
4. When adding to pasta, use some excess pasta water to loosen the consistency of the pesto.
Choco-Dot-Chewies
Source: My Grandma and My Mom
This recipe is in tight competition with the chocolate chip recipe posted by Platypus for my favorite cookie.
Bottom Layer:
1/2 cup packed brown sugar
1/4 cup shortening (I usually use butter)
3 T milk
1 cup flour
1/8 t salt
Top Layer:
3/4 packed brown sugar
1 t vanilla
1/4 t salt
1 cup shredded coconut
1 cup chopped nuts (I use walnut. YUM!).
6 oz chocolate chips
*I have made a vegan version of this recipe that also tastes great. Substitute soy milk for milk. Use a vegan margarine or soy butter for the shortening. Powered egg substitute combined with the appropriate amount of water works fine for the eggs.
1. Preheat oven to 350 degrees and grease a 13"x9" pan.
2. Mix the bottom layer ingredients together until you get a cookie dough (It's really best just to use your hands to work the dough to the right consistency.
3. Press the cookie dough into the bottom of the pan and bake for 10 minutes
4. Beat the eggs.
5. Combine the rest of the top layer ingredients together.
6. Spread top layer on top of hot bottom layer and bake for another 10-15 minutes (the recipe says bake for 20 minutes, but I don't think it ever takes that long.
7. Cut cookie into bars while its still warm.
This recipe is in tight competition with the chocolate chip recipe posted by Platypus for my favorite cookie.
Bottom Layer:
1/2 cup packed brown sugar
1/4 cup shortening (I usually use butter)
3 T milk
1 cup flour
1/8 t salt
Top Layer:
3/4 packed brown sugar
1 t vanilla
1/4 t salt
1 cup shredded coconut
1 cup chopped nuts (I use walnut. YUM!).
6 oz chocolate chips
*I have made a vegan version of this recipe that also tastes great. Substitute soy milk for milk. Use a vegan margarine or soy butter for the shortening. Powered egg substitute combined with the appropriate amount of water works fine for the eggs.
1. Preheat oven to 350 degrees and grease a 13"x9" pan.
2. Mix the bottom layer ingredients together until you get a cookie dough (It's really best just to use your hands to work the dough to the right consistency.
3. Press the cookie dough into the bottom of the pan and bake for 10 minutes
4. Beat the eggs.
5. Combine the rest of the top layer ingredients together.
6. Spread top layer on top of hot bottom layer and bake for another 10-15 minutes (the recipe says bake for 20 minutes, but I don't think it ever takes that long.
7. Cut cookie into bars while its still warm.
Tuesday, January 2, 2007
Banana Bread
(from America's Test Kitchen)
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 t baking soda
1/2 t salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled
1 t vanilla extract
1 cup chocolate chips (optional...cut back on sugar if you add these)
1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 t baking soda
1/2 t salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled
1 t vanilla extract
1 cup chocolate chips (optional...cut back on sugar if you add these)
1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
Biscotti (and Variations)
(from America's Test Kitchen)
These ones are more buttery, a bit less crunchy, and good for eating on their own.
2 cups unbleached all-purpose flour
1 t baking powder
1/4 t table salt
4 T unsalted butter
1 cup granulated sugar
2 large eggs
½ T vanilla
¾ cup white chocolate chips
¾ cup chopped apricots
¾ cup slivered almonds
Other great fillings include chocolate chips, almonds, whatever you want.
1. Combine flour, baking powder, salt in a small bowl. Preheat oven to 350.
2. Beat butter and sugar together in bowl of electric mixer until light and smooth; add eggs one at a time, then vanilla.
3. Stir in dry ingredients until dough is just combined.
4. Add in chocolate, nuts, and fruit.
5. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it.
6. Bake until loaves are golden and just beginning to crack on top, about 35 minutes.
7. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into think cookies with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven.
8. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.
(from Moosewood Low-Fat Favorites)
These ones are super crunchy and good for dipping in coffee and tea.
2 cups all-purpose flour
1 cup sugar
1 t baking powder
1/8 t baking soda
1/4 t salt
2 whole eggs, at room temperature
2 egg whites, at room temperature
.5 T almond extract
.5 T vanilla extract
¾ cup slivered almonds
2. In medium bowl, combine flour, baking powder, salt and baking soda.
3. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and extract until well blended.
4. Blend in half of the flour mixture with spatula, then beat with mixer on low speed, then add remaining flour mixture and continue beating until smooth.
5. Add almonds and stir to combine.
6. Divide dough into 2 pieces and spread each onto the center of a prepared baking sheet, smoothing each into a 12 x 2 " strip.
7. Bake until firm and light gold, 25-30 minutes.
8. Lower oven temperature to 300 F; cool cookies on rack 10 minutes.
9. With serrated knife, cut each strip into twenty-four 1/2" slices. Arrange slices on baking sheets, and bake until crisp and light gold, about 35 minutes.
These ones are more buttery, a bit less crunchy, and good for eating on their own.
2 cups unbleached all-purpose flour
1 t baking powder
1/4 t table salt
4 T unsalted butter
1 cup granulated sugar
2 large eggs
½ T vanilla
¾ cup white chocolate chips
¾ cup chopped apricots
¾ cup slivered almonds
Other great fillings include chocolate chips, almonds, whatever you want.
1. Combine flour, baking powder, salt in a small bowl. Preheat oven to 350.
2. Beat butter and sugar together in bowl of electric mixer until light and smooth; add eggs one at a time, then vanilla.
3. Stir in dry ingredients until dough is just combined.
4. Add in chocolate, nuts, and fruit.
5. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it.
6. Bake until loaves are golden and just beginning to crack on top, about 35 minutes.
7. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into think cookies with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven.
8. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.
(from Moosewood Low-Fat Favorites)
These ones are super crunchy and good for dipping in coffee and tea.
2 cups all-purpose flour
1 cup sugar
1 t baking powder
1/8 t baking soda
1/4 t salt
2 whole eggs, at room temperature
2 egg whites, at room temperature
.5 T almond extract
.5 T vanilla extract
¾ cup slivered almonds
2. In medium bowl, combine flour, baking powder, salt and baking soda.
3. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and extract until well blended.
4. Blend in half of the flour mixture with spatula, then beat with mixer on low speed, then add remaining flour mixture and continue beating until smooth.
5. Add almonds and stir to combine.
6. Divide dough into 2 pieces and spread each onto the center of a prepared baking sheet, smoothing each into a 12 x 2 " strip.
7. Bake until firm and light gold, 25-30 minutes.
8. Lower oven temperature to 300 F; cool cookies on rack 10 minutes.
9. With serrated knife, cut each strip into twenty-four 1/2" slices. Arrange slices on baking sheets, and bake until crisp and light gold, about 35 minutes.
Lemon Squares
(From America's Test Kitchen)
The Crust:
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners' sugar , plus extra to decorate finished bars
1/4 cup cornstarch
3/4 t table salt
12 T unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
Lemon Filling:
4 large eggs , beaten lightly
1 1/3 cups granulated sugar
3 T unbleached all-purpose flour
2 t grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 t table salt
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor fitted with steel blade.
3. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts.
4. Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
5. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
6. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes.
7. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.
Sprinkle confectioners’ sugar over bars, if desired.
The Crust:
1 3/4 cups unbleached all-purpose flour
2/3 cup confectioners' sugar , plus extra to decorate finished bars
1/4 cup cornstarch
3/4 t table salt
12 T unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
Lemon Filling:
4 large eggs , beaten lightly
1 1/3 cups granulated sugar
3 T unbleached all-purpose flour
2 t grated lemon zest from 2 large lemons
2/3 cup lemon juice from 3 to 4 large lemons, strained
1/3 cup whole milk
1/8 t table salt
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor fitted with steel blade.
3. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts.
4. Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
5. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
6. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes.
7. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.
Sprinkle confectioners’ sugar over bars, if desired.
Curried Wheat Berry Salad
1½ cups dry wheatberries
2 T. curry powder
2 apples, chopped
¾ cup sliced almonds
¾ cup dried cranberries
1 onion, chopped
2 T. olive oil
4-5 T.white wine vinegar (or balsamic)
2-3 T. Brown sugar
4-5 T. plain yogurt (optional)
1. rinse wheatberries in cold water. boil in salted water until soft, 30-45 minutes. drain and set aside to cool.
2. combine curry powder, olive oil, vinegar, brown sugar, and yogurt
3. toss/mix wheatberries, apple, almonds, cranberries, onion, and sauce
2 T. curry powder
2 apples, chopped
¾ cup sliced almonds
¾ cup dried cranberries
1 onion, chopped
2 T. olive oil
4-5 T.white wine vinegar (or balsamic)
2-3 T. Brown sugar
4-5 T. plain yogurt (optional)
1. rinse wheatberries in cold water. boil in salted water until soft, 30-45 minutes. drain and set aside to cool.
2. combine curry powder, olive oil, vinegar, brown sugar, and yogurt
3. toss/mix wheatberries, apple, almonds, cranberries, onion, and sauce
Eggplant Rolls
2 eggplants, sliced thinly lengthways
olive oil
1 clove garlic, crushed
4 T pesto sauce
1 cup (or more) grated mozzarella
handful of basil leaves
salt and pepper
1. Cover eggplant spices with salt and leave 10-15 minutes on each side (to extract bitter juices).
2. Rinse thoroughly with water, drain, and dry.
3. Preheat oven to 350. Use a grill pan to lightly cook eggplant slices (use olive oil spray). If eggplant is fried with too much oil, this dish will become very oily.
4. Spread pesto sauce onto middle third, sprinkle with mozzarella, and top with fresh basil.
5. Fold eggplant strip into a roll up and skewer with a toothpick.
6. Bake 8-10 minutes in a casserole dish sprayed with vegetable oil spray.
olive oil
1 clove garlic, crushed
4 T pesto sauce
1 cup (or more) grated mozzarella
handful of basil leaves
salt and pepper
1. Cover eggplant spices with salt and leave 10-15 minutes on each side (to extract bitter juices).
2. Rinse thoroughly with water, drain, and dry.
3. Preheat oven to 350. Use a grill pan to lightly cook eggplant slices (use olive oil spray). If eggplant is fried with too much oil, this dish will become very oily.
4. Spread pesto sauce onto middle third, sprinkle with mozzarella, and top with fresh basil.
5. Fold eggplant strip into a roll up and skewer with a toothpick.
6. Bake 8-10 minutes in a casserole dish sprayed with vegetable oil spray.
Garlic Spread
This is a rather strange spread, and is recommended only to extreme lovers of garlic!
1 T tahini
2 garlic cloves
juice of 1 lime
2/3 cup olive oil
Salt and peper
2 T sesame seeds
3 slices white bread (no crust)
2-3 T plain yogurt
1. Blend bread, tahini, garlic, lime juice, yogurt in a food processor until smooth.
2. Gradually add in olive oil.
3. Season with salt, pepper, sesame seeds.
1 T tahini
2 garlic cloves
juice of 1 lime
2/3 cup olive oil
Salt and peper
2 T sesame seeds
3 slices white bread (no crust)
2-3 T plain yogurt
1. Blend bread, tahini, garlic, lime juice, yogurt in a food processor until smooth.
2. Gradually add in olive oil.
3. Season with salt, pepper, sesame seeds.
Citrus Glazed Squash
¾ cup fresh orange juice
½ cup fresh lime juice
3 T honey
2 t olive oil
½ t salt
chili powder to taste
2 zuchinni, sliced
2 yellow squash, sliced
1. Combine juices, honey, olive oil, salt, and chili powder into sauce
2. marinate squash in sauce for an hour
3. Simmer (medium-high heat) squash in pan with lots of sauce and a bit of cooking spray until the liquid evaporates, leaving a brown glaze.
4. Cook down extra sauce and use as extra glaze/sauce
½ cup fresh lime juice
3 T honey
2 t olive oil
½ t salt
chili powder to taste
2 zuchinni, sliced
2 yellow squash, sliced
1. Combine juices, honey, olive oil, salt, and chili powder into sauce
2. marinate squash in sauce for an hour
3. Simmer (medium-high heat) squash in pan with lots of sauce and a bit of cooking spray until the liquid evaporates, leaving a brown glaze.
4. Cook down extra sauce and use as extra glaze/sauce
Nectarine-Chickpea Couscous
1¼ cups water
1 cup couscous
3 chopped nectarines
4 T fresh lime juice
1 T olive oil
2 T honey
½ t salt
1 t cumin
1 t coriander
¼ cup green onions
1 can chickpeas, drained
1. Bring water to a boil, stir in couscous then remove from heat. Cover and let stand 5 minutes. Fluff with a fork.
2. Combine lime juice, olive oil, honey, salt, cumin, coriander.
3. Add sauce to couscous, toss to coat.
4. Add in green onions, chickpeas, and nectarine.
1 cup couscous
3 chopped nectarines
4 T fresh lime juice
1 T olive oil
2 T honey
½ t salt
1 t cumin
1 t coriander
¼ cup green onions
1 can chickpeas, drained
1. Bring water to a boil, stir in couscous then remove from heat. Cover and let stand 5 minutes. Fluff with a fork.
2. Combine lime juice, olive oil, honey, salt, cumin, coriander.
3. Add sauce to couscous, toss to coat.
4. Add in green onions, chickpeas, and nectarine.
Gazpacho
3½ cups tomato juice
8 plum tomatoes (about 18 ounces), seeded and chopped
1 cucumber, seeded and chopped
1 red pepper, chopped
1 medium onion, chopped
¼ (or more) cup chopped fresh cilantro
¼ cup (or more) chopped fresh parsley
3 T fresh lemon juice
1 green onion, minced
1½ t (about 1 medium) jalapeño chili, seeded and minced
2 garlic cloves, crushed
1. Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth.
2. Pour puree into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper, tomato juice, then add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic.
3. Thin with additional tomato juice, if desired.
4. Season with salt and pepper.
5. Cover and chill 2 hours.
8 plum tomatoes (about 18 ounces), seeded and chopped
1 cucumber, seeded and chopped
1 red pepper, chopped
1 medium onion, chopped
¼ (or more) cup chopped fresh cilantro
¼ cup (or more) chopped fresh parsley
3 T fresh lemon juice
1 green onion, minced
1½ t (about 1 medium) jalapeño chili, seeded and minced
2 garlic cloves, crushed
1. Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth.
2. Pour puree into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper, tomato juice, then add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic.
3. Thin with additional tomato juice, if desired.
4. Season with salt and pepper.
5. Cover and chill 2 hours.
Curried Skillet Cauliflower
(From America's Test Kitchen)
1½ T canola oil
1 medium head cauliflower , trimmed, cored, and cut into florets
½ medium onion , sliced thin
1 t ground cumin
1 t ground coriander
1 t ground turmeric
1/4 t red pepper flakes
1 T lime juice from 1 small lime
1/4 cup plain yogurt
1/4 cup chopped fresh cilantro leaves
salt and pepper to taste
1. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add canola oil, swirling pan to coat evenly. Add florets; sauté, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
2. Add onions; continue sautéing until florets begin to brown and onions soften, about 4 minutes longer.
3. Stir in cumin, coriander, turmeric, and pepper flakes; sauté until spices begin to toast and are fragrant, 1 to 2 minutes.
4. Reduce heat to low and add lime juice, yogurt, and 1/4 cup water. Cover and cook until flavors meld, about 4 minutes.
5. Add cilantro, toss to distribute, cover and sauté until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more.
Season to taste with salt and black pepper; serve immediately.
1½ T canola oil
1 medium head cauliflower , trimmed, cored, and cut into florets
½ medium onion , sliced thin
1 t ground cumin
1 t ground coriander
1 t ground turmeric
1/4 t red pepper flakes
1 T lime juice from 1 small lime
1/4 cup plain yogurt
1/4 cup chopped fresh cilantro leaves
salt and pepper to taste
1. Heat large skillet over medium-high heat until pan is very hot, 3 to 4 minutes. Add canola oil, swirling pan to coat evenly. Add florets; sauté, stirring occasionally, until they just begin to soften, 2 to 3 minutes.
2. Add onions; continue sautéing until florets begin to brown and onions soften, about 4 minutes longer.
3. Stir in cumin, coriander, turmeric, and pepper flakes; sauté until spices begin to toast and are fragrant, 1 to 2 minutes.
4. Reduce heat to low and add lime juice, yogurt, and 1/4 cup water. Cover and cook until flavors meld, about 4 minutes.
5. Add cilantro, toss to distribute, cover and sauté until florets are fully tender but still offer some resistance to the tooth when sampled, about 2 minutes more.
Season to taste with salt and black pepper; serve immediately.
Amazing Muesli
2 cups natural yogurt
2 cups rolled oats
1 cup milk
3-4 T sugar
juice of ½ lemon
2 apples, chopped
2 bananas, sliced
various fruit and nuts
1. Stir together yogurt, oats, milk, sugar.
2. Sprinkle lemon juice over fruit.
3. Combine yogurt and oats with fruit and nuts.
4. Leave overnight.
2 cups rolled oats
1 cup milk
3-4 T sugar
juice of ½ lemon
2 apples, chopped
2 bananas, sliced
various fruit and nuts
1. Stir together yogurt, oats, milk, sugar.
2. Sprinkle lemon juice over fruit.
3. Combine yogurt and oats with fruit and nuts.
4. Leave overnight.
Sesame-Peanut Noodles
1/4 cup smooth peanut butter
5 T soy sauce
1/4 cup warm water
1-2 T grated ginger
1-2 garlic cloves, crushed
2 T rice vinegar
2 T hot Asian sesame oil
2 t brown sugar
1 t dried hot red pepper flakes
12 ounces spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
½ cup shredded carrots
3 T sesame seeds, toasted
1. cook pasta in boiling water with a little bit of salt, until al dente. drain and set aside to cool.
2. combine peanut butter and warm water, stirring until peanut butter is mostly dissolved.
3. add soy sauce, ginger, garlic, rice vinegar, sesame oil, brown sugar, and hot pepper flakes, stirring to combine.
4. toss pasta with sauce, vegetables, and sesame seeds.
serve hot or chilled.
5 T soy sauce
1/4 cup warm water
1-2 T grated ginger
1-2 garlic cloves, crushed
2 T rice vinegar
2 T hot Asian sesame oil
2 t brown sugar
1 t dried hot red pepper flakes
12 ounces spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
½ cup shredded carrots
3 T sesame seeds, toasted
1. cook pasta in boiling water with a little bit of salt, until al dente. drain and set aside to cool.
2. combine peanut butter and warm water, stirring until peanut butter is mostly dissolved.
3. add soy sauce, ginger, garlic, rice vinegar, sesame oil, brown sugar, and hot pepper flakes, stirring to combine.
4. toss pasta with sauce, vegetables, and sesame seeds.
serve hot or chilled.
Tempeh Portabello Burgers
2 (8 oz) pkgs. multigrain tempeh, cut into cubes
1½ cups onion, diced
4 T olive oil
2-3 portabello mushrooms, finely diced
2 T balsamic vinegar
spices to taste (thyme, basil, oregano, etc.)
2 cloves garlic, crushed
¼ t pepper
½ cup whole wheat flour (or more)
¼ cup soy sauce
1. Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool
2. In a non-stick skillet, saute the onion in 2 T. olive oil for 3 minutes until soft.
3. Add the mushrooms and saute an additional 3-5 minutes, until the onions are lightly browned.
4. Add the balsamic vinegar, stir well, and saute an additional 2 minutes. Remove the skillet from the heat and set aside.
5. Using your fingers, crumble the steamed tempeh into a bowl. Add the sauteed onion-mushroom mixture, basil, rosemary, garlic powder, onion powder, thyme, and pepper to the tempeh, and stir well to combine.
6. Add the flour, tamari, and remaining 2 T. olive oil, and stir well to combine.
7. Chill mixture for at least 30 minutes. Mixture should hold its own shape (be relatively dry). Add more flour if it is too wet.
8. Form burger patties from 1/2 cup of the mixture. Fry/cook lightly in a skillet with olive oil, until browned on each side, 6-8 minutes.
1½ cups onion, diced
4 T olive oil
2-3 portabello mushrooms, finely diced
2 T balsamic vinegar
spices to taste (thyme, basil, oregano, etc.)
2 cloves garlic, crushed
¼ t pepper
½ cup whole wheat flour (or more)
¼ cup soy sauce
1. Place the cubes of tempeh in a steamer basket, steam for 15 minutes, and set aside to cool
2. In a non-stick skillet, saute the onion in 2 T. olive oil for 3 minutes until soft.
3. Add the mushrooms and saute an additional 3-5 minutes, until the onions are lightly browned.
4. Add the balsamic vinegar, stir well, and saute an additional 2 minutes. Remove the skillet from the heat and set aside.
5. Using your fingers, crumble the steamed tempeh into a bowl. Add the sauteed onion-mushroom mixture, basil, rosemary, garlic powder, onion powder, thyme, and pepper to the tempeh, and stir well to combine.
6. Add the flour, tamari, and remaining 2 T. olive oil, and stir well to combine.
7. Chill mixture for at least 30 minutes. Mixture should hold its own shape (be relatively dry). Add more flour if it is too wet.
8. Form burger patties from 1/2 cup of the mixture. Fry/cook lightly in a skillet with olive oil, until browned on each side, 6-8 minutes.
Big and Chewy Chocolate Chip Cookies
(from America's Test Kitchen)
3 1/3 cups flour
¾ t baking soda
½ t salt
1 cup butter, softened
½ cup sugar
1¼ cup packed brown sugar
1 T vanilla extract
2 eggs
2 egg yolks
2 cups (12-ounce package) semi-sweet chocolate chips
1. Preheat oven to 325. Combine flour, baking soda and salt in large bowl.
2. Beat butter, sugar, and brown sugar in large mixer bowl.
3. Beat in eggs, egg yolks, and vanilla.
4. Gradually beat in flour mixture.
5. Stir in morsels.
6. Drop ¼ cup dough, rolled into balls, onto two parchment-lined baking sheets, about 2½ inches apart.
7. Bake at 325 for 17 to 20 minutes, rotating sheets halfway through (until edges are just golden, centers soft and puffy. Take the cookies out when they look a bit undercooked and let them firm up as they cool on the baking sheet.)
8. Let stand for 10 minutes.
3 1/3 cups flour
¾ t baking soda
½ t salt
1 cup butter, softened
½ cup sugar
1¼ cup packed brown sugar
1 T vanilla extract
2 eggs
2 egg yolks
2 cups (12-ounce package) semi-sweet chocolate chips
1. Preheat oven to 325. Combine flour, baking soda and salt in large bowl.
2. Beat butter, sugar, and brown sugar in large mixer bowl.
3. Beat in eggs, egg yolks, and vanilla.
4. Gradually beat in flour mixture.
5. Stir in morsels.
6. Drop ¼ cup dough, rolled into balls, onto two parchment-lined baking sheets, about 2½ inches apart.
7. Bake at 325 for 17 to 20 minutes, rotating sheets halfway through (until edges are just golden, centers soft and puffy. Take the cookies out when they look a bit undercooked and let them firm up as they cool on the baking sheet.)
8. Let stand for 10 minutes.
Carrot Ginger Dressing
3-5 carrots, peeled
¼ cup water
¼ cup seasoned rice vinegar
1 ginger root, minced
1 T soy sauce
2 T sesame oil (for a kick make it spicy sesame oil)
1/8 cup peanut, corn, or vegetable oil
1-2 shallots, minced (or sweet onions)
1. grate/mince carrots in a food processor.
2. combine with other ingredients and process as desired
¼ cup water
¼ cup seasoned rice vinegar
1 ginger root, minced
1 T soy sauce
2 T sesame oil (for a kick make it spicy sesame oil)
1/8 cup peanut, corn, or vegetable oil
1-2 shallots, minced (or sweet onions)
1. grate/mince carrots in a food processor.
2. combine with other ingredients and process as desired
Crystal Noodle Salad with Tofu
(from World Vegetarian Classics)
salad:
7 oz firm tofu, drained
corn oil for frying
4 ounces rice vermicelli noodles
2 cups fresh bean sprouts
2 stalks lemon grass, trimmed and finely sliced
handful fresh cilantro, chopped
handful fresh basil, choppe
2 scallions, sliced
2 tomatoes, cut into wedges
1/2 cucumber, cut into thin slices
handful of chopped lettuce
1/2 cup roasted peanuts
dressing (you probably have to play with the proportions here):
1/2 cup lime juice
1/4 cup fish sauce
3 T brown sugar
1-2 t chili flakes
2 cloves garlic, crushed
4 T coarsely grated carrots
1. combine dressing ingredients and set aside
2. slice tofu into 1x2 inch slices. fry in a shallow pan of oil, turning with tongs, until both sides are golden and crisp. drain on paper towels.
3. put rice vermicelli in a bowl and cover with boiling water. let stand until noodles are cooked, about 4 minutes. drain thoroughly.
4. combine salad ingredients, except for tofu and peanuts, and add dressing
5. sprinkle tofu and peanuts on top of each plate.
salad:
7 oz firm tofu, drained
corn oil for frying
4 ounces rice vermicelli noodles
2 cups fresh bean sprouts
2 stalks lemon grass, trimmed and finely sliced
handful fresh cilantro, chopped
handful fresh basil, choppe
2 scallions, sliced
2 tomatoes, cut into wedges
1/2 cucumber, cut into thin slices
handful of chopped lettuce
1/2 cup roasted peanuts
dressing (you probably have to play with the proportions here):
1/2 cup lime juice
1/4 cup fish sauce
3 T brown sugar
1-2 t chili flakes
2 cloves garlic, crushed
4 T coarsely grated carrots
1. combine dressing ingredients and set aside
2. slice tofu into 1x2 inch slices. fry in a shallow pan of oil, turning with tongs, until both sides are golden and crisp. drain on paper towels.
3. put rice vermicelli in a bowl and cover with boiling water. let stand until noodles are cooked, about 4 minutes. drain thoroughly.
4. combine salad ingredients, except for tofu and peanuts, and add dressing
5. sprinkle tofu and peanuts on top of each plate.
Mango Yogurt Curry
(from World Vegetarian Classics)
2 T oil
1 T black mustard seeds
handfull fresh/dried curry leaves (can use bay leaves)
2 t turmeric
large hunk fresh ginger, chopped
3 cloves garlic, chopped/crushed
1 red onion, sliced
2-3 fresh green chillies, halved and seeds removed (can use chili powder)
salt
12 oz diced tomatoes (can use fresh or canned)
2 large peeled mangoes, cut into small chunks
2 cups plain yogurt
(optional) 2 T tomato paste
1. heat oil in a large saucepan or wok. add mustard seeds and fry until they start to pop, then add curry leaves, turmeric, ginger, garlic, onion, chillies, and salt. saute until onions start to brown.
2. add tomatoes and mango, and fry until tomato starts to soften, 1-2 minutes.
3. remove from heat and stir in yogurt. stir in tomato paste, if desired.
2 T oil
1 T black mustard seeds
handfull fresh/dried curry leaves (can use bay leaves)
2 t turmeric
large hunk fresh ginger, chopped
3 cloves garlic, chopped/crushed
1 red onion, sliced
2-3 fresh green chillies, halved and seeds removed (can use chili powder)
salt
12 oz diced tomatoes (can use fresh or canned)
2 large peeled mangoes, cut into small chunks
2 cups plain yogurt
(optional) 2 T tomato paste
1. heat oil in a large saucepan or wok. add mustard seeds and fry until they start to pop, then add curry leaves, turmeric, ginger, garlic, onion, chillies, and salt. saute until onions start to brown.
2. add tomatoes and mango, and fry until tomato starts to soften, 1-2 minutes.
3. remove from heat and stir in yogurt. stir in tomato paste, if desired.
The Priest Fainted (Stuffed) Eggplant
(from World Vegetarian Classics)
3 medium or 2 large eggplant
3 T olive oil
3 medium onions, chopped
4-6 cloves garlic, crushed
14 oz can diced tomatoes, mostly drained
any variation of the following spices: cumin, fresh parsley, cayenne pepper, coriander
1-2 t salt
1.5 t brown sugar
1 T balsamic vinegar
2 T tomato juice (can be from diced tomatoes)
toasted pine nuts or raisins
1. preheat oven to 400. slice eggplants in half from top to bottom. hollow out the wider part of the eggplant half to form a boat. discard scrapings.
2. sprinkle eggplant halves with salt, let stand for 10 minutes, then thoroughly wipe down to remove salt (this sucks out the bitter juices)
3. heat olive oil and garlic until fragrant. add onions and dry spices and saute until soft. remove from heat and mix in tomatoes, fresh spices, salt, pepper, balsamic vinegar, tomato juice, and sugar
4. lightly spray a casserole dish with olive oil. lay eggplant in dish and fill with onion-tomato filling. sprinkle nuts/raisins on top
5. cover and bake for 45-60 minutes
6. uncover and bake for another 30 minutes, until eggplant is very soft
serve with rice or couscous.
3 medium or 2 large eggplant
3 T olive oil
3 medium onions, chopped
4-6 cloves garlic, crushed
14 oz can diced tomatoes, mostly drained
any variation of the following spices: cumin, fresh parsley, cayenne pepper, coriander
1-2 t salt
1.5 t brown sugar
1 T balsamic vinegar
2 T tomato juice (can be from diced tomatoes)
toasted pine nuts or raisins
1. preheat oven to 400. slice eggplants in half from top to bottom. hollow out the wider part of the eggplant half to form a boat. discard scrapings.
2. sprinkle eggplant halves with salt, let stand for 10 minutes, then thoroughly wipe down to remove salt (this sucks out the bitter juices)
3. heat olive oil and garlic until fragrant. add onions and dry spices and saute until soft. remove from heat and mix in tomatoes, fresh spices, salt, pepper, balsamic vinegar, tomato juice, and sugar
4. lightly spray a casserole dish with olive oil. lay eggplant in dish and fill with onion-tomato filling. sprinkle nuts/raisins on top
5. cover and bake for 45-60 minutes
6. uncover and bake for another 30 minutes, until eggplant is very soft
serve with rice or couscous.
Fresh Corn Tortillas
(from World Vegetarian Classics)
1.5 cups corn flour
2 t salt
1.5 cups water
1. combine ingredients in a bowl. cover and let stand 15 minutes.
2. knead mixture briefly. it should feel like cly, but not sticky/crumbly/dry. add more water if necessary.
3. divide dough into 10-12 pieces and roll into balls.
4. heat a non-stick pan on high heat. form dough into 4 inch circles, either between hands or 2 pieces of wax paper/clingfilm
5. heat on each side for 1-2 minutes. remove from heat when puffed.
1.5 cups corn flour
2 t salt
1.5 cups water
1. combine ingredients in a bowl. cover and let stand 15 minutes.
2. knead mixture briefly. it should feel like cly, but not sticky/crumbly/dry. add more water if necessary.
3. divide dough into 10-12 pieces and roll into balls.
4. heat a non-stick pan on high heat. form dough into 4 inch circles, either between hands or 2 pieces of wax paper/clingfilm
5. heat on each side for 1-2 minutes. remove from heat when puffed.
Lighter New York Cheesecake
(from The Best Light Recipe)
crust:
9 graham crackers
4 T melted butter
1 T sugar
filling:
1 pound 1% cottage cheese
1 pound light cream cheese (philadelphia)
8 oz low-fat yogurt cheese (if you can't find it/make it you can use fat-free sour cream, it just impacts the flavor)
1.5 cups sugar
1/2 t salt
1.5 t lemon zest
1.5 t vanilla
3 large eggs (room temperature)
vegetable oil spray
1. preheat oven to 325. mix crushed graham crackers, butter, and sugar in a bowl. press into a springform pan and bake 10-15 minutes, until just beginning to brown. cool on a wire rack, increase oven to 500.
2. drain cottage cheese for 30 minutes through a cheesecloth (squeeze out extra liquid, it's important for the texture of the cake!)
3. process cottage cheese in a food processor or blender until smooth (about 3 minutes)
4. add cream cheese and yogurt-cheese/sour cream, process until smooth (about 3 minutes)
5. add sugar, salt, lemon zest, vanilla, eggs. process for another 3-5 minutes.
6. pour mixture into cooled crust. bake 10 minutes, then reduce temperature to 200 without opening oven. continue to bake for about 1.5 hours.
7. cool for 2.5-3 hours, running a knife around the edge to loosen the crust.
8. refrigerate at least 3 hours befre serving.
crust:
9 graham crackers
4 T melted butter
1 T sugar
filling:
1 pound 1% cottage cheese
1 pound light cream cheese (philadelphia)
8 oz low-fat yogurt cheese (if you can't find it/make it you can use fat-free sour cream, it just impacts the flavor)
1.5 cups sugar
1/2 t salt
1.5 t lemon zest
1.5 t vanilla
3 large eggs (room temperature)
vegetable oil spray
1. preheat oven to 325. mix crushed graham crackers, butter, and sugar in a bowl. press into a springform pan and bake 10-15 minutes, until just beginning to brown. cool on a wire rack, increase oven to 500.
2. drain cottage cheese for 30 minutes through a cheesecloth (squeeze out extra liquid, it's important for the texture of the cake!)
3. process cottage cheese in a food processor or blender until smooth (about 3 minutes)
4. add cream cheese and yogurt-cheese/sour cream, process until smooth (about 3 minutes)
5. add sugar, salt, lemon zest, vanilla, eggs. process for another 3-5 minutes.
6. pour mixture into cooled crust. bake 10 minutes, then reduce temperature to 200 without opening oven. continue to bake for about 1.5 hours.
7. cool for 2.5-3 hours, running a knife around the edge to loosen the crust.
8. refrigerate at least 3 hours befre serving.
Curried Apple Soup
(From The Enchanted Brocolli Forest)
soup:
3 T butter
1 T fresh grated ginger
3 cloves garlic, minced
1.5 cups chopped onion
4 heaping cups peeled, chopped apples (not red delicious)
1 t salt
juice of 1 lemon
3 T flour
1-1.5 t each of dry mustard, turmeric, ground cumin, ground coriander
1/2 t cayenne pepper
1/4 t ground cloves
2 cups yogurt or sour cream
stock:
peels and cores of apples
skins (cleaned) of onion and garlic
2 cinnamon sticks
2.5 cups apple juice/cider
2.5 cups water
1. boil stock ingredients gently, partially covered, for 45 minutes
2. strain when cool (about 1 hour) and discard solids
3. heat butter, ginger, garlic, and salt in a pot
4. add onions and saute for about 5 minutes
5. mix flour and spices together
6. add apples, salt, lemon juice, and flour-spice mixture. cook for 8-10 minutes and let stand for about 10 minutes.
7. puree stock and saute together, bit by bit, until smooth
8. return to pot and wisk in sour cream/yogurt. heat on low heat (do not cook further)
9. serve hot or cold, with almonds or raisins as garnish
for thicker soup, puree 1 large boiled potato with the saute and stock
soup:
3 T butter
1 T fresh grated ginger
3 cloves garlic, minced
1.5 cups chopped onion
4 heaping cups peeled, chopped apples (not red delicious)
1 t salt
juice of 1 lemon
3 T flour
1-1.5 t each of dry mustard, turmeric, ground cumin, ground coriander
1/2 t cayenne pepper
1/4 t ground cloves
2 cups yogurt or sour cream
stock:
peels and cores of apples
skins (cleaned) of onion and garlic
2 cinnamon sticks
2.5 cups apple juice/cider
2.5 cups water
1. boil stock ingredients gently, partially covered, for 45 minutes
2. strain when cool (about 1 hour) and discard solids
3. heat butter, ginger, garlic, and salt in a pot
4. add onions and saute for about 5 minutes
5. mix flour and spices together
6. add apples, salt, lemon juice, and flour-spice mixture. cook for 8-10 minutes and let stand for about 10 minutes.
7. puree stock and saute together, bit by bit, until smooth
8. return to pot and wisk in sour cream/yogurt. heat on low heat (do not cook further)
9. serve hot or cold, with almonds or raisins as garnish
for thicker soup, puree 1 large boiled potato with the saute and stock
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