Ladies, as requested, here is a link to the recipe for the salad served tonight at our pre-broadcast Relief Society dinner.
Tossed Salad with Orange Segments and Candied Walnuts
The only thing I changed is that I substituted the toasted walnuts for candied walnuts (YUM!, so good just to snack on too). Here is a link to step by step instructions on how to make them.
Candied Walnuts
The chicken served was just marinated overnight in Wishbone Italian Dressing and grilled.
Saturday, September 24, 2011
Friday, September 23, 2011
Crisp Wheat Crackers (like wheat thins)
I have not tried this recipe but will let you know how it is when I try it. If you try it before me, please comment and let us know what you think.
-1 1/4 (5 oz) cup whole wheat flour (Whole grain spelt flour could also be used)
- 1 1/2 Tbsp sugar (or honey)
- 1/2 tsp salt
- 1/4 tsp paprika
- 4 Tbsp butter cut up
- 1/4 cup water
- 1/4 tsp vanilla
- salt for topping (optional)
Preheat oven to 4oo degrees
In a food processor (or in a mixing bowl if done by hand), combine the whole wheat flour, sugar, salt, paprika and butter.
Pulse for a few times until you get fine crumbs (If doing by hand, use a pastry blender to cut in the butter).
Combine water and vanilla and pour over dry mixture (if using honey and not sugar you can add it with the water).
Process again for a few seconds until everything is evenly combined or mix well by hand. You should be able to form a smooth dough, sort of like pay dough consistency. Try not to mix it too much...the crackers won't be as tender.
Form into a ball and cut into 4 pieces. Take one piece of dough (covering the other dough to keep from drying out) and place between parchment paper. Roll dough as thinly at possible, 1/6-1/8 inch. Lift the parchment paper and reposition it to evenly roll out the dough. You can slightly wet the countertop before putting down the parchment to keep it from sliding around.
Using sharp knife or pizza cutter, cut crackers into about 1 1/2 inch squares. Repeat with the remaining pieces of dough.
Bake crackers until crisp and browned 5-7 min. Remove any thinner crackers that brown too quickly and bake the remaining crackers.
Remove from oven and cool on the pan so they can crisp up a bit more.
Store in an airtight container of resealable bag.
-1 1/4 (5 oz) cup whole wheat flour (Whole grain spelt flour could also be used)
- 1 1/2 Tbsp sugar (or honey)
- 1/2 tsp salt
- 1/4 tsp paprika
- 4 Tbsp butter cut up
- 1/4 cup water
- 1/4 tsp vanilla
- salt for topping (optional)
Preheat oven to 4oo degrees
In a food processor (or in a mixing bowl if done by hand), combine the whole wheat flour, sugar, salt, paprika and butter.
Pulse for a few times until you get fine crumbs (If doing by hand, use a pastry blender to cut in the butter).
Combine water and vanilla and pour over dry mixture (if using honey and not sugar you can add it with the water).
Process again for a few seconds until everything is evenly combined or mix well by hand. You should be able to form a smooth dough, sort of like pay dough consistency. Try not to mix it too much...the crackers won't be as tender.
Form into a ball and cut into 4 pieces. Take one piece of dough (covering the other dough to keep from drying out) and place between parchment paper. Roll dough as thinly at possible, 1/6-1/8 inch. Lift the parchment paper and reposition it to evenly roll out the dough. You can slightly wet the countertop before putting down the parchment to keep it from sliding around.
Using sharp knife or pizza cutter, cut crackers into about 1 1/2 inch squares. Repeat with the remaining pieces of dough.
Bake crackers until crisp and browned 5-7 min. Remove any thinner crackers that brown too quickly and bake the remaining crackers.
Remove from oven and cool on the pan so they can crisp up a bit more.
Store in an airtight container of resealable bag.
Cheese Crackers
- 1 cup all-purpose flour (I used half AP and half whole wheat)
- 3/4 tsp salt
- 1/2 tsp ground pepper (optional, I did not use pepper)
- 4 tbsp cold unsalted butter, cut into cubes
- 8 oz. grated cheddar cheese
- 3-4 tbsp water (I found 3 was enough)
Pulse the flour, salt and pepper, then add the butter and pulse until the mixture resembles coarse meal. Add the grated cheese a little at a time until the mixture again resembles coarse meal and all the cheese is incorporated.
Pulse in the water one tbsp at a time until the dough just forms into a ball. Remove and wrap in plastic wrap. Chill in the fridge for at least 20 min.
Roll the dough out (I did half at a time) to 1/8 inch thickness on parchment paper or directly on baking sheet. using a knife or pizza cutter, cut into small squares or use a small cookie cutter.
Bake at 350 degrees for 15-20 minutes watching closely after 10. When they are a nice golden brown take them out of the oven and allow them to cool on the baking sheet. This will help them crisp up more. Store in an air tight container or zip lock bag.
- 3/4 tsp salt
- 1/2 tsp ground pepper (optional, I did not use pepper)
- 4 tbsp cold unsalted butter, cut into cubes
- 8 oz. grated cheddar cheese
- 3-4 tbsp water (I found 3 was enough)
Pulse the flour, salt and pepper, then add the butter and pulse until the mixture resembles coarse meal. Add the grated cheese a little at a time until the mixture again resembles coarse meal and all the cheese is incorporated.
Pulse in the water one tbsp at a time until the dough just forms into a ball. Remove and wrap in plastic wrap. Chill in the fridge for at least 20 min.
Roll the dough out (I did half at a time) to 1/8 inch thickness on parchment paper or directly on baking sheet. using a knife or pizza cutter, cut into small squares or use a small cookie cutter.
Bake at 350 degrees for 15-20 minutes watching closely after 10. When they are a nice golden brown take them out of the oven and allow them to cool on the baking sheet. This will help them crisp up more. Store in an air tight container or zip lock bag.
Chewy Granola Bars
- 2 cups oats (I used quick oats)
- 3/4 cup wheat germ (found in the cereal isle of your grocery store)
- 3/4 cup sunflower seeds (I used pumpkin seeds)
- 1 cup peanuts, crushed (I used almonds)
- 2/3 cup brown sugar
- 1/2 cup honey
- 4 tbsp butter
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- approximately 8 oz. dried fruit (I used craisins)
Preheat oven to 400 degrees
Mix the oats, wheat germ, seeds and nuts together in 9 x 13 casserole dish. Toast in the preheated oven for 10-15 minutes, stirring every few minutes, watch it closely it can burn quickly.
Meanwhile, prepare another 9 x 13 baking dish by lining with parchment or wax paper sprayed with nonstick spray.
Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer stirring constantly.
Mix your toasted grains/nuts, sugar and dried fruit together in a bowl until well combined. Dump the mixture into your prepared baking dish. Spread out the mixture using a wooden spoon or spatula.
When cooled, turn onto a cutting board and cut into bars or squares and wrap individually in saran wrap.
* Use whatever grains/seeds/nuts combo you'd like just keep the dry ingredient measurements the same, have fun and let us know what your favorite combos are.
- 3/4 cup wheat germ (found in the cereal isle of your grocery store)
- 3/4 cup sunflower seeds (I used pumpkin seeds)
- 1 cup peanuts, crushed (I used almonds)
- 2/3 cup brown sugar
- 1/2 cup honey
- 4 tbsp butter
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- approximately 8 oz. dried fruit (I used craisins)
Preheat oven to 400 degrees
Mix the oats, wheat germ, seeds and nuts together in 9 x 13 casserole dish. Toast in the preheated oven for 10-15 minutes, stirring every few minutes, watch it closely it can burn quickly.
Meanwhile, prepare another 9 x 13 baking dish by lining with parchment or wax paper sprayed with nonstick spray.
Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer stirring constantly.
Mix your toasted grains/nuts, sugar and dried fruit together in a bowl until well combined. Dump the mixture into your prepared baking dish. Spread out the mixture using a wooden spoon or spatula.
When cooled, turn onto a cutting board and cut into bars or squares and wrap individually in saran wrap.
* Use whatever grains/seeds/nuts combo you'd like just keep the dry ingredient measurements the same, have fun and let us know what your favorite combos are.
Wednesday, September 21, 2011
Back in Action
Thanks to Tamsen we are back in action and looking forward to healthy, provident snacks and treats. The granola bars were great and fast to make! The cheesy crackers are a big hit too. If you have a favorite snack item or lunchbox idea that you want to submit e-mail me or tamsen or just put it in the comments section. We'd love to try it!!
Yogurt
YOGURT
This can easily be doubled
Bring 1/2 gallon milk to a boil
Bring 1/2 gallon milk to a boil
(ultra-pasteurized won’t work here, whole milk is thicker)
(it will look frothy, temp: 185* F)
(if you hold it at this temp for 30 minutes, you’ll have thicker yogurt, or you could add powdered milk at the beginning, if you like it thick)
Cool to 110*F (really 114* to 108*)
Cool to 110*F (really 114* to 108*)
(if you want to do this quickly, use an ice-water bath)
Stir in 1/4 c. active plain yogurt of your choice (in the future, use reserved amount)
Stir, Cover and keep warm (can set on a hot-pad, set on medium, on a cutting board. Cover with a towel. Can set in a warm oven overnight with the oven light on....)
Wait 7-8 hours (or more if you like it really sour. The more time , the thicker and the tangier, 7 hours is pretty mild.)
Stir and refrigerate overnight (this stops the bacteria’s consumption of lactose and the production of lactic acid)
Stir in 1/4 c. active plain yogurt of your choice (in the future, use reserved amount)
Stir, Cover and keep warm (can set on a hot-pad, set on medium, on a cutting board. Cover with a towel. Can set in a warm oven overnight with the oven light on....)
Wait 7-8 hours (or more if you like it really sour. The more time , the thicker and the tangier, 7 hours is pretty mild.)
Stir and refrigerate overnight (this stops the bacteria’s consumption of lactose and the production of lactic acid)
SLOW COOKER METHOD
- Pour 1/2 gal. milk in slow cooker, low for 2 1/2 hours
- Unplug let sit covered 3 hours.
- Transfer 2 cups to a bowl, whisk with 1/4 c. live yogurt culture
- Return to crock pot, stir, cover and wrap a bath towel around the slow cooker.
- Let it sit for 8 hours.
Basic principles:
Heat to boil,
Cool to 110
Add "starter"
Add "starter"
Keep warm
Thickening (choose one or more of the following)
“Natural”
double the “start”
Longer “boil” time
Longer development time
**Drain/strain as for greek yogurt, until it reaches the desired thickness
“Additives”
add powdered milk at the beginning (up to 1 c.)
Add tapioca starch (up to 1/4 c.) before refrigerating.
If using low-fat milk, you can also thicken with an envelope of gelatin added at the same time as the culture.
Starter
Often home-made yogurt will not work as well after the 3rd to 4th batch. Part of the reason for this (as explained in the website below) is that only some cultures are self-perpetuating. Dannon plain or Stoneyfield are both good. They need to have Lactobacillus bulgaricus and Streptococcus thermophilus.
There is also a shelf-life, before your cultures eat up the available food and start to weaken. Use your start within 7-8 days or freeze some right after you make it for the next batch.
A great website with detailed pictures and instructions is http://www.makeyourownyogurt.com/
Starter
Often home-made yogurt will not work as well after the 3rd to 4th batch. Part of the reason for this (as explained in the website below) is that only some cultures are self-perpetuating. Dannon plain or Stoneyfield are both good. They need to have Lactobacillus bulgaricus and Streptococcus thermophilus.
There is also a shelf-life, before your cultures eat up the available food and start to weaken. Use your start within 7-8 days or freeze some right after you make it for the next batch.
A great website with detailed pictures and instructions is http://www.makeyourownyogurt.com/
Thursday, June 16, 2011
Recipes From Cooking on a Budget
Here are the recipes demonstrated by Amy Openshaw and recipes for any of the refreshments we had there. More budget friendly recipes to follow in another post. Thanks to all who came, it was a fun evening.
Winter Salsa
-2 (16 oz.) cans diced tomatoes drained
-1/2 bell pepper
-1 jalapeno pepper seeded
-1/2 onion
-bunch of cilantro
-1 lime juiced
-2 teaspoons sugar
-1 teaspoon salt
-1/2 teaspoon ground cumin
Blend bell pepper, onion, and jalapeno together in a food processor until finely chopped. Add the tomatoes, cilantro, juice, and spices. Pulse a few times to incorporate all ingredients. It will keep in the fridge for 2 weeks.
Hot Fudge Sauce
-4 tablespoons cocoa
-4 tablespoons flour
-1 stick of butter
-2 cups sugar
-1 can evaporated milk or 1 cup milk
-1 teaspoon vanilla
Melt butter in a pan until lightly caramelized then take off the heat. Sift together sugar, flour, and cocoa then add to butter. It will be thick and crumbly, then add milk and stir until sugar is dissolved. Put back on the heat and stir until it thickens or boils about 3 minutes. Add the vanilla at the very end. Keeps well in the fridge for several weeks and can be reheated.
Cornbread
Still to come
Black Bean Salsa
-1 can black beans drained and rinsed
-2 medium tomatoes diced
-1 orange pepper seeded and diced
-1 jalapeno chopped fine
-bunch of cilantro chopped
-1 can white shoe peg corn drained
-1/4 cup red onion
Dressing
-1/4 cup extra virgin olive oil
-juice of 3 limes
-1 teaspoon dried cumin
-1/2 teaspoon salt
Cut up all the vegetables then add the beans and corn, stir together and chill in the refrigerator up to a day in advance. Make the dressing but do not add until an hour before serving. This salsa goes well on taco salad, quesadillas, and pork burritos.
Oatmeal bread
Can be found here I made it according to the recipe but used 10oz of water with 1 1/2 tablespoons of dry milk. I also used 2 cups bread flour and 1 cup whole wheat flour.
Oatmeal chocolate chip cookies
Can be found here courtesy of Kristen Tutt. For that particular batch I used 1 1/2 cups flour and 1 1/2 cups of oats.
Winter Salsa
-2 (16 oz.) cans diced tomatoes drained
-1/2 bell pepper
-1 jalapeno pepper seeded
-1/2 onion
-bunch of cilantro
-1 lime juiced
-2 teaspoons sugar
-1 teaspoon salt
-1/2 teaspoon ground cumin
Blend bell pepper, onion, and jalapeno together in a food processor until finely chopped. Add the tomatoes, cilantro, juice, and spices. Pulse a few times to incorporate all ingredients. It will keep in the fridge for 2 weeks.
Hot Fudge Sauce
-4 tablespoons cocoa
-4 tablespoons flour
-1 stick of butter
-2 cups sugar
-1 can evaporated milk or 1 cup milk
-1 teaspoon vanilla
Melt butter in a pan until lightly caramelized then take off the heat. Sift together sugar, flour, and cocoa then add to butter. It will be thick and crumbly, then add milk and stir until sugar is dissolved. Put back on the heat and stir until it thickens or boils about 3 minutes. Add the vanilla at the very end. Keeps well in the fridge for several weeks and can be reheated.
Cornbread
Still to come
Black Bean Salsa
-1 can black beans drained and rinsed
-2 medium tomatoes diced
-1 orange pepper seeded and diced
-1 jalapeno chopped fine
-bunch of cilantro chopped
-1 can white shoe peg corn drained
-1/4 cup red onion
Dressing
-1/4 cup extra virgin olive oil
-juice of 3 limes
-1 teaspoon dried cumin
-1/2 teaspoon salt
Cut up all the vegetables then add the beans and corn, stir together and chill in the refrigerator up to a day in advance. Make the dressing but do not add until an hour before serving. This salsa goes well on taco salad, quesadillas, and pork burritos.
Oatmeal bread
Can be found here I made it according to the recipe but used 10oz of water with 1 1/2 tablespoons of dry milk. I also used 2 cups bread flour and 1 cup whole wheat flour.
Oatmeal chocolate chip cookies
Can be found here courtesy of Kristen Tutt. For that particular batch I used 1 1/2 cups flour and 1 1/2 cups of oats.
Thursday, March 10, 2011
Feeding your Baby (Starter, that is!)
If you have the starter on the counter, you might need to feed it 2x daily (say after breakfast, after dinner).
If it is in the fridge, every 3-4 days would be fine.
In the freezer, it can last several months. Bring it to room temperature and use as normal.
Before feeding, take out the starter you want to use in your bread, waffles, or whatever culinary marvel you are working on, or discard it. If you don't want to discard your starter, freeze it.
Feed the remaining starter equal amounts of flour and water.
so...
to 1 cup of Starter, add 1 c. flour, 2/3-1 c. water
If you want a more "sour" sourdough, add 1/2 c. flour and 1/2 c. water to your 1 c. starter. If you want to use some other grains, use rye or whole wheat for up to 1/2 of your flour amount.
If it is in the fridge, every 3-4 days would be fine.
In the freezer, it can last several months. Bring it to room temperature and use as normal.
Before feeding, take out the starter you want to use in your bread, waffles, or whatever culinary marvel you are working on, or discard it. If you don't want to discard your starter, freeze it.
Feed the remaining starter equal amounts of flour and water.
so...
to 1 cup of Starter, add 1 c. flour, 2/3-1 c. water
If you want a more "sour" sourdough, add 1/2 c. flour and 1/2 c. water to your 1 c. starter. If you want to use some other grains, use rye or whole wheat for up to 1/2 of your flour amount.
Basic Sourdough Recipe (without the math)
Basic Sourdough Bread:
1 cup ripe starter
1 cup water
3 cups bread flour
1 teaspoon salt
Add-ins
2/3 cups dried cranberries and 1 cup pecans
2/3 cup dark chocolate chunks and 2/3 cup dried cherries
1 cup cheddar chunks and 1/4 cup chopped jalapeños (oil)
Asiago Cheese, with carmelized onions and more asiago on top. (oil)
Try your own and follow the proportions in the sourdough math post!
Let it rise until you get a nice gluten development (window). This will take about 2 hours for sourdough, all things being perfect. Shape and rise again (45 min.). It is fully risen when it does not spring back upon being poked with your finger.
Preheat oven to 500*. Lower to 425* when you put the bread in the oven and bake for 30-40 minutes. The internal temperature of the bread should be 180* minimum for a plain bread, 200* for a cheese bread or one with a lot of add-ins. Carol baked her loaf in a La Crueset.
Preheat oven to 500*. Lower to 425* when you put the bread in the oven and bake for 30-40 minutes. The internal temperature of the bread should be 180* minimum for a plain bread, 200* for a cheese bread or one with a lot of add-ins. Carol baked her loaf in a La Crueset.
FOCCACIA
oil the baking sheet. Spread your square of dough on top. When it rises, brush olive oil on, dimple it, add herbs &/or salt. Bake
CIABATTA:
Make a more loose dough
Sourdough Math-- Carol's Handout
Baking Artisan Bread
Sourdough 101
What Does Artisan Mean?
Made by hand
What Does Naturally Leavened Mean?
Made without commercial yeast
Bread Spreads for Amazing Sandwiches
Spreads:
Cranberry Spread:
1 can whole-berry cranberry sauce
1/2 cup mayonnaise
2 tablespoons horseradish
Stir with large spoon until well combined
Sandwich suggestion:
Cranberry Spread, turkey
Honey, Mustard Spread:
1 cup mayonnaise
1/4 cup brown mustard
1/4 cup honey
Avocado Spread:
2 soft avocados, mashed
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon pepper
Sandwich Suggestion:
Avocado on a split foccacia with
provolone
sundried tomatoes
Turkey or chicken
Cook like a panini
Honey Butter
1 pound butter, softened
2/3 cup honey
Cinnamon Honey Butter
1 pound butter, softened
2/3 cup honey
1 tablespoon cinnamon
Raspberry Honey Butter
1 pound butter, softened
1/2 cup honey
1/2 cup raspberry jam
Cranberry Orange Spread
1 pound cream cheese, softened
1 cup orange marmalade
1 cup craisins
Pesto
pesto
mozzarella
tomato
basil
Saturday, February 19, 2011
Crystal Blue Persuasion
This smoothie is from the "Native Foods" cookbook
1 banana
1 cup of ice
2 Tbsp blueberries
2 small pieces crystallized ginger
1/4 tsp lavender flowers
3/4 cup soymilk
blueberries for garnish
Directions:
Pruee all ingredients (except garnish) in a blender. Garnish with 2-3 fresh blueberries.
1 banana
1 cup of ice
2 Tbsp blueberries
2 small pieces crystallized ginger
1/4 tsp lavender flowers
3/4 cup soymilk
blueberries for garnish
Directions:
Pruee all ingredients (except garnish) in a blender. Garnish with 2-3 fresh blueberries.
Smoothie source
These recipes are from www.realsimple.com . You can look here for more great recipes
Melon
Ingredients
- 6 cups honeydew or cantaloupe, cut into 1-inch chunks
- 1 cup orange juice
- 1/2 cup canned peach or pear nectar (available in supermarkets)
- 1/2 cup vanilla ice cream
- 1/2 cup vanilla yogurt
- 1 teaspoon lime juice
- 1/2 teaspoon lime zest
Directions
- Place the melon chunks in a plastic bag and put in the freezer overnight or at least a few hours before making the drinks. (The frozen melon will do the work of ice cubes and make the smoothies thick and frothy.) In two batches, puree all the ingredients in a blender. Serve.
Creamy Date
Ingredients
- 3/4 cup whole milk
- 1/3 cup halved pitted dates
- 1/2 cup ice
Directions
- Place the milk and dates in a blender.
- Cover and refrigerate until the dates have softened, about 15 minutes.
- Add the ice and blend until smooth and frothy.
Spiced Pumpkin
Ingredients
- 1 cup ice
- 1/2 cup whole milk
- 1/3 cup pure pumpkin puree
- 1 tablespoon honey
- pinch of ground nutmeg
Directions
- Place the ice, milk, pumpkin puree, honey, and nutmeg in a blender.
- Blend until smooth and frothy.
Gingery Berry and Oat
Ingredients
- 1/4 cup old-fashioned rolled oats
- 1/2 cup frozen blueberries
- 1/2 cup plain low-fat yogurt or tofu with a squeeze of lemon
- 1/2 cup ice
- 2 tablespoons brown sugar
- 1/4 to 1/2 teaspoon grated fresh ginger
Directions
- Place the oats and ½ cup water in a blender.
- Let soak until the oats have softened, about 15 minutes.
- Add the blueberries, yogurt, ice, sugar, and ginger.
- Blend until smooth and frothy.
Kale-Apple
Ingredients
- 3/4 cup chopped kale, ribs and thick stems removed
- 1 small stalk celery, chopped
- 1/2 banana
- 1/2 cup apple juice
- 1/2 cup ice
- 1 tablespoon fresh lemon juice
Directions
- Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
- Blend until smooth and frothy.
Banana-Cashew
Ingredients
- 1/4 cup raw unsalted cashews
- 1 cup ice
- 1/2 banana
- 1 tablespoon pure maple syrup
Directions
- Place ½ cup water and the cashews in a blender.
- Cover and refrigerate until the cashews have softened, at least 6 hours (and up to overnight).
- Add the ice, banana, and maple syrup.
- Blend until smooth and frothy.
Carrot-Pineapple
Ingredients
- 3/4 cup chopped fresh pineapple
- 1/2 cup ice
- 1/3 cup fresh orange juice
- 1/4 cup chopped carrot
- 1/2 banana
Directions
- Place the pineapple, ice, orange juice, carrot, and banana in a blender.
- Blend until smooth and frothy.
Raspberry and nut smoothie
Ingredients
- 3/4 cup low-fat milk
- 3/4 cup frozen raspberries
- 1/2 banana
- 1 tablespoon natural almond or peanut butter
- 1 tablespoon agave nectar or honey
Directions
- Place the milk, raspberries, banana, almond butter, and agave nectar in a blender.
- Blend until smooth and frothy.
Strawberry Flax Smoothies
Ingredients
- 1 cup frozen strawberries
- 3/4 cup plain low-fat yogurt, or tofu plus a squeeze of lemon
- 1/2 cup fresh orange juice
- 1 tablespoon honey
- 1 tablespoon flaxseed meal
Directions
- Place the strawberries, yogurt, orange juice, honey, and flaxseed meal in a blender.
- Blend until smooth and frothy.
Native Foods Mecca Azteca Salad
1 c. chopped tomato
1 c. peeled and chopped cucumber
1 c. chopped jicama
1 c. chopped avocado
1/2 c. chopped red onion
2 T. lemon juice
1/2 t. sea salt
2 c. mixed salad greens
4 c. cooked quinoa, cooled
1 c. Mango-Lime Vinaigrette
MANGO-LIME VINAIGRETTE
1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T rice vinegar
1 1/2 t. sea salt
1 1/2 t. grated fresh ginger
blend/ puree
Garnish:
1/2 c. fresh cilantro
4 T. roasted pumpkin seeds
4 T. currants, raisins, chopped dates (we used dried cranberries)
4 slices fresh mango
1 tsp chipotle or cayenne (or smoked paprika)
If serving individually, divide greens between 4 plates with 1 c. quinoa. Drizzle with dressing, top with 1/4 of tomato mixture, drizzle again with dressing and add garnishes. For a crowd, I mix everything but the greens together and add extra dressing on the side.
1 c. peeled and chopped cucumber
1 c. chopped jicama
1 c. chopped avocado
1/2 c. chopped red onion
2 T. lemon juice
1/2 t. sea salt
2 c. mixed salad greens
4 c. cooked quinoa, cooled
1 c. Mango-Lime Vinaigrette
MANGO-LIME VINAIGRETTE
1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T rice vinegar
1 1/2 t. sea salt
1 1/2 t. grated fresh ginger
blend/ puree
Garnish:
1/2 c. fresh cilantro
4 T. roasted pumpkin seeds
4 T. currants, raisins, chopped dates (we used dried cranberries)
4 slices fresh mango
1 tsp chipotle or cayenne (or smoked paprika)
If serving individually, divide greens between 4 plates with 1 c. quinoa. Drizzle with dressing, top with 1/4 of tomato mixture, drizzle again with dressing and add garnishes. For a crowd, I mix everything but the greens together and add extra dressing on the side.
Mango-lime Vinaigrette
This is from the fun-loving vegan Native Food's Cookbook
1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T. rice vinegar
1 1/2 tsp sea salt
1 1/2 tsp grated fresh ginger
puree in blender.
1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T. rice vinegar
1 1/2 tsp sea salt
1 1/2 tsp grated fresh ginger
puree in blender.
Quick Carrot-Ginger Salad Dressing
In blender:
1 c. sliced carrots
1 small shallot, sliced
1 2-in. piece fresh ginger, peeled and sliced
1/4 c. white miso (in the refrigerated section)
2 T. rice vinegar
3/4 t. toasted sesame oil
Gradually add and blend until nearly smooth:
1/3 c. canola oil.
Add up to 2 T. water if necessary.
1 c. sliced carrots
1 small shallot, sliced
1 2-in. piece fresh ginger, peeled and sliced
1/4 c. white miso (in the refrigerated section)
2 T. rice vinegar
3/4 t. toasted sesame oil
Gradually add and blend until nearly smooth:
1/3 c. canola oil.
Add up to 2 T. water if necessary.
Thursday, February 17, 2011
Spinach, Grape Smoothies
Ingredients
- 1 cup seedless green grapes
- 1 cup packed baby spinach
- 1/2 cup ice
- 1/4 cup coconut milk
Directions
- Place the grapes, spinach, ice, and coconut milk in a blender.
- Blend until smooth and frothy.
Saturday, November 6, 2010
Party Nuts
Party Nuts
Cooker: medium round or oval
Settings: high for 15 min, then low for 1 1/2 to 2 hours
4 c. (1 lb.) pecan halves
3 T. unsalted butter, melted
1 T. dried rosemary, crumbled
1/2 t. cayenne pepper
2-3 t. fine sea salt, to your taste.
Stir to coat leave high for 15 then low for 1 1/2 to 2 hours. Add salt when done. You get the idea, try whatever spices and nuts you like!
Ginger Ale!
Homemade Ginger Ale (12, 12oz. servings)
1 1/2 pounds fresh ginger, peeled and coarsely chopped or thinly sliced (by hand or food processor) to make 2 c.
2 c. sugar
Four 2” strips lemon zest, removed with vegetable peeler
2 c. water
Seltzer, club soda, sparkling water.
Combine ginger through water on low 5-6 hours. Cool to room temp and strain. This syrup will keep refrigerated for 1 week, frozen longer. To serve put ice in 12-oz. glass then add 1/4 c. syrup and fill to top with selzer.
Slow cooker Vegetarian Black Bean Soup
Slow cooker Vegetarian Black Bean Soup
Editors’ Choice Cookbook Collection. From The Best Make-Ahead Recipe.
Serves 6 to 8.
Serve this soup with minced red onion, sour cream, and hot sauce, if desired. If the soup becomes too thick as it sits, thin to the desired consistency with either water or broth.
PREP-AHEAD TRIPS: You can store the following ingredients together:
1. Cook the vegetables as described in step 1, then transfer to an airtight container and refrigerator.
2. Pick over and rinse the black beans and refrigerate.
1. Cook the vegetables as described in step 1, then transfer to an airtight container and refrigerator.
2. Pick over and rinse the black beans and refrigerate.
INGREDIENTS
2 | tablespoons vegetable oil |
3 | medium onions , minced |
3 | celery ribs , chopped medium |
2 | medium carrots , chopped medium |
6 | medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons) |
5 | teaspoons ground cumin |
1/2 | teaspoon red pepper flakes |
6 | cups vegetable broth |
1 | pound dried black beans (about 2 1/4 cups), picked over and rinsed |
2 | bay leaves |
2 | tablespoons minced chipotle chiles in adobo sauce |
1/4 | cup minced fresh cilantro leaves |
Ground black pepper |
INSTRUCTIONS
- 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, celery, carrots, garlic, cumin, pepper flakes, and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes.
- 2. Transfer the vegetables to the slow cooker insert and stir in the water, broth, black beans, chipotle chiles, and bay leaves until evenly combined. Cover and cook on low until the soup has thickened and the beans are tender, 8 to 10 hours. (Alternatively, cover and cook on high for 6 to 7 hours.)
- 3. Remove and discard the bay leaves. Meanwhile, puree 2 cups of the soup in a blender until smooth, then stir back into the slow cooker insert. Stir in the cilantro, season with salt and pepper to taste, and serve.
Subscribe to:
Posts (Atom)