Category: Recipes

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Recipes

Spaghetti Squash Mexicana


Recipe via Hungry, hungry hippie; image via Jess S.




Here is my pretty crappy picture of an EXCELLENT meal I made yesterday. I rarely do vegan (not for any reason) but this was delish. I added about a 1/3 a cup of finely chopped multi colored pepper that I sauted with the onions and garlic and instead of mixing the avocado into the salsa, I cut it up and served it on top. Thanks to Thera W. for posting the recipe to our Facebook page! ~Jessica

Ingredients

1 spaghetti squash (see how to cook it here)
1/2 cup chopped tomato
1/2 cup black beans
1/4 an avocado (cut into chunks)
1/2 cup sweet corn
1 tsp lime juice
1/2 medium yellow onion
1 clove garlic
2 tsp chili powder
1/4 tsp cinnamon
1/2 tsp cumin
1/2 tsp salt
1 tsp hot sauce

Method
1. Bake the squash by cutting it in half, deseeding and baking at 350 until tender and easy to pierce with a fork.

2. To prepare the salsa, toss together the avocado, corn, tomato, black beans and the lime juice.

3. In a separate pan, sauté onion and garlic in a bit of extra virgin olive oil and then add the seasonings. After the onion/garlic mix is done, add it to the original bowl and mix.

4. Plate over a heaping portion of spaghetti squash, and enjoy.

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Recipes

Green Peppers Stuffed with Pork


Not the prettiest picture but a tasty recipe. My husband made it and doesn’t recommend it as a weekday recipe because it is “fiddly” and a bit time consuming. We got the recipe from a collection of tapas recipes but served it as a main with quinoa. – Jessica

Ingredients

8 green peppers
2 cups sunflower oil
1/2 lb ground pork (could use any ground meat)
1 slice of bread, crusts removed and soaked in hot milk
1 clove garlic, finely chopped
1 tsp chopped fresh parsley
1 egg, lightly beaten
1 TB white wine
salt

1 large onion, chopped
1 large ripe tomato, seeded and quartered
2 carrots, sliced
1 TB plain flour
3/4 cup white wine
sea salt

Method
1. Cut out the stalks and remove the seeds from the peppers.

2. Thoroughly mix meat, bread, garlic, parsley, egg and wine. Season with salt and mix well.

3. Fill the peppers with the meat mixture, using a teaspoon, and secure with wooden cocktail sticks.

4. Heat the oil with 2 TB water in a deep frying pan.

5. Add the peppers, two to four at a time, and cook over a low heat for 10 minutes. Using a slotted spoon, transfer the cooked peppers to a clean saucepan, arranging them in a single layer.

6. Drain all but about 5 TB of the oil from the frying pan and reheat. Add the onion and cook over a low heat, stirring occasionally, for about 10 minutes, until browned. Add the tomato and carrot and cook, stirring occasionally, for a further 5 minutes. Stir in the flour and cook, stirring constantly for 2 minutes, then stir in the wine and 1 litre water. Simmer for 15 minutes.

7. Allow to cool a little, then pour into the saucepan of peppers.

8. Season with salt and cook over a low heat, stirring occasionally, for 15 minutes. If the sauce is too thick, add a little hot water.

9. Serve in a warm deep dish. This dish can be made in advance and is quite delicious when it is reheated.

Yield: 6

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Recipes

Tomato Relish

recipe and image via Cheese-burger.net

This relish is sweet and tangy – perfect if you don’t want a relish that is too spicy.

Ingredients
6 cups of fresh chopped tomatoes
1 cup chopped onion
1 cup chopped green pepper
1/2 cup sugar
1 cup white vinegar
2 teaspoons of celery seeds
2 teaspoons of salt
1/2 teaspoon black pepper

Method
1. Soak tomatoes in boiling water for a couple of minutes, then peel skins. Remove the seeds and chop tomatoes.

2. Combine sugar, vinegar, celery seeds, salt and pepper in a large bowl. Stir until the sugar is dissolved.

3. Add chopped tomatoes, onion and green pepper.

4. Store the relish in an airtight container in the refrigerator overnight.

Yield: 8 servings

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Recipes

Cold Summer Borscht with Roasted Vegetables

recipe and image via Examiner


This recipe is packed with healthy vegetables, including leafy greens and is naturally vegetarian (vegan without dairy). Garnish with goat cheese or opt for the more traditional light sour cream and chives, if desired.

Ingredients
2 tomatoes, quartered
½ red onion, quartered
½ bell pepper (green or other)
1 large carrot, quartered
1 beet, cut in eighths
2 garlic cloves, or more to taste
½ cucumber, peeled, seeded and chopped
1 celery rib, chopped
½ cup fresh arugula or watercress
½ cup fresh parsley
Juice of 1 lemon
2 cups filtered water

Method
1. Preheat oven to 375

2. Place first 6 ingredients (tomatoes through garlic) on a baking sheet coated with olive oil spray, sprinkle with a pinch of salt and another spray of oil.

3. Roast vegetables at 375 for 45-50 minutes or until tender. Remove to a cutting board. Cool.

4. When cool enough to handle, remove skins from tomatoes, pepper and beet. Squeeze garlic free from skin.

5. Combine roasted vegetables and next 4 ingredients (cucumber through parsley) in a blender with about ½ cup of the water and puree until very smooth.

6. Transfer to a container, add remaining water to desired consistency. Adjust seasoning with lemon juice, salt and pepper if desired.

7. Cover tightly and chill at least 2 hours or overnight.

8. Serve in chilled bowls garnished with goat cheese, sour cream and/or chives if desired.

Categories
Recipes

Arugula & Fontina Frittata

recipe and image via Gourmet

 

Ingredients
garlic clove, halved
1 1/2 tablespoons extra-virgin olive oil
5 oz baby arugula (7 cups packed)
6 large eggs
1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 lb Fontina, rind discarded and cheese cut into 1/2-inch cubes

Method
1. Preheat broiler.

2. Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.

3. Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes.

4. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.

Yield: 4 servings

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Recipes

Gazpacho Salad


recipe and image via Food and Wine

With cherry tomatoes that are promised to “explode like water balloons and taste like Red Hots,” how can you not make this salad?

Ingredients
1 pint cherry tomatoes
1 cup water
1 cup sugar
1 tablespoon kosher salt
1 tablespoon crushed red pepper
One 2 1/2-inch cinnamon stick

One 3 1/2-inch piece of baguette, cut into 1/2-inch dice (about 1 1/2 cups)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 pound sea beans, thick ends trimmed (If sea beans are unavailable, substitute with asparagus or haricots verts)
1 cucumber—peeled, seeded and thinly sliced
2 scallions, thinly sliced
1 tablespoon sherry vinegar

Method
1. Bring a saucepan of water to a boil. Fill a bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch them until the skins start to split, about 15 seconds. Drain the tomatoes, then transfer them to the ice water to cool. Drain and peel the tomatoes, then transfer them to a small bowl.

2. In the same saucepan, combine the water, sugar, salt, red pepper and cinnamon stick; simmer over moderate heat until the sugar dissolves. Strain the syrup over the tomatoes and let stand until cool, 45 minutes. Drain, discarding the syrup.

3. Preheat the oven to 350°. On a baking sheet, toss the bread with 2 teaspoons of the olive oil and season with salt and pepper. Bake until golden, about 8 minutes.

4. Bring a medium saucepan of water to a boil. Add the sea beans and blanch for 30 seconds. Drain in a colander and cool under running water, then pat dry.

5. In a bowl, toss the tomatoes, croutons, sea beans, cucumber, scallions, vinegar and the remaining 2 tablespoons of oil. Season with salt and pepper and serve.

Yield: 6 servings

Categories
Recipes

Sauteed Greens with Ginger & Sesame

recipe via Food and Wine

What a great recipe to use up those beet greens! It can easily be made the day prior and refrigerated.

Ingredients
2 pounds tender greens, such as watercress, spinach, dandelion greens, beet greens or escarole—leaves coarsely chopped, thick stems discarded
1/4 cup vegetable oil
1 tablespoon minced fresh ginger
2 large garlic cloves, minced
Pinch of crushed red pepper
Salt
2 tablespoons toasted sesame seeds

Method
1. Heat a large pot. Add the greens and cook over high heat, tossing with tongs just until wilted. Transfer the greens to a colander and press out the excess liquid.

2. Wipe out the pot. Add the vegetable oil and heat until shimmering. Add the ginger, garlic and crushed red pepper and cook over high heat, stirring constantly, until fragrant and lightly browned, about 30 seconds.

3. Add the greens, season with salt and cook over high heat for 2 minutes, stirring occasionally. Stir in the toasted sesame seeds, transfer the greens to a bowl and serve.

Yield: 6 servings

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Recipes

Roasted Peppers


recipe and image via Chocolate & Zucchini

The amount of peppers to roast depends on their size and what you want to do with them. One pepper yields about 6 to 8 strips. To add into pasta or a salad, I would suggest roasting one pepper per two or three guests. For an antipasti, I would roast one pepper per guest. Mix and match the colors for a pretty antipasti platter effect!

Ingredients
Fresh peppers, firm and beautiful

Method
1. Preheat the oven to 400°.

2. Wash and dry the peppers. Line an oven rack with foil. Put the peppers, whole, on the rack, and put the rack into the oven.

3. Leave the peppers in for 30 to 45 minutes, turning them every ten to fifteen minutes so they cook evenly. They will collapse and soften, and their skin will blacken and blister.

4. Take the rack out of the oven, and close the foil onto the peppers, so they are completely enclosed. If you are roasting many, you may want to divide them into two foil packages. Let rest for ten minutes. This step allows the steam from the peppers to loosen the skin, making it easier to remove.

5. Open the foil package. Pull out the stems and peel the skins off the peppers. Slice them open, and use a fork to remove the white inside membranes and the seeds. Cut into strips, and let cool to room temperature before serving. No need for any seasoning in my opinion, but adjust to your own taste with salt, pepper, chili powder…

Categories
Recipes

Shrimp and White Bean Pasta


This adapted Michael Chiarello recipe is, as my husband puts it, a great mid-week dinner. -Jessica

Ingredients
8-10 (or more if you feel like it) raw deviened shrimp
2 chopped garlic clove
1/2 med. onion chopped
1 cup cherry tomatoes, quartered
3/4 can of white beans drained and rinsed (or use dried and soaked)
olive oil
1-2 tablespoons lime juice
crushed hot red pepper
salt
black pepper
fresh whole basil leaves
fresh parsley
hot cooked pasta ( I made with whole wheat cork screws) to serve 4
Parmesan (optional)

Method
1. Heat a generous amount of olive oil in pan on medium heat. You want enough that the whole pan is covered well. Season shrimp with salt and pepper and then put in pan and cook thru, turning frequently for about 2 minutes. Remove from pan and put aside.

2. Sometime before or after the shrimp are cooked put beans in bowl with some water and a little oil and microwave (probably about 1 minute and 30 seconds) till hot and set aside was well.

3. Throw onions and garlic in same pan with oil you cooked shrimp in and saute till almost soft.

4. Add cherry tomatoes, crushed red pepper, lemon/lime juice, salt and pepper to taste, basil and saute for a couple minutes.

5. Add warm beans and mix briefly on heat.

6. Pour over hot pasta, adding shrimp and toss together.

7. Sprinkle with parsley and cheese (if you dare to break Italian tradition and put cheese on a seafood pasta dish) and serve!

Categories
Recipes

Skordalia (Greek Garlic Dip)

recipe and image via About.com


Are you seeing the theme? I guess hot summer days make me dream of Greek Islands and cool breezes on the beach. This recipe uses both potatoes and garlic so it’s perfect for this week’s share. The garlic has a bite, so this definitely is not a first date (or any date really) food. It is great on a meze plate with hummus and babganoush served with pita and cucumbers. – Jessica

Ingredients
1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste)
1 cup of extra virgin olive oil
1/3 cup of good quality red or white wine vinegar
1 tablespoon of salt
1/2 teaspoon of freshly ground black pepper

Method
1. Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.

2. Sprinkle the potatoes with pepper and mash.

3. In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).

Yield: About 2-3 cups

Note:
Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes up a bit. If the taste is not strong enough, increase the garlic.

Additions:
In various regions of Greece, walnuts or almonds are added. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the beginning, with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but granular due to the nuts.