Search the Community
Showing results for tags 'Vegetarian'.
-
Lemon Brulee Serves 8 as Dessert. This is a light dessert ideal for hot summer dinners. Its very easy to make and almost everything is done ahead of time. For my original recipe go to my blog. 4 lemons 4 eggs lighly beaten 4 oz butter 5 T sugar plus extra for tops 8 fl oz full cream 1) Zest the lemons (i.e. scrape off the yellow part of the peel) then juice them. 2) Melt the butter in a saucepan. 3) Add the lemon juice, zest and sugar. Stir until the sugar has dissolved. 4) Over medium low heat place the eggs into the mixture. Stir constantly with a whisk. Watch carefully & as soon as the mixture starts to thicken remove from the heat. Keep stirring. If it’s not thick enough put it back on heat very briefly. (NOTE: For the faint of heart you can do the heating by placing the saucepan in a bain marie. This is just a larger pan half filled with simmering water. This method is safer as you are less likely to over cook the eggs.) 5) Let the thickened mixture cool and then transfer to a sterilized jar with a sealable lid. Keep in the fridge until ready to use. Stage #2 Make the mixture. Ingredients: All of the Lemon Cheese About 8 oz full (30-35%) cream Method: 1) Put the cream in a large bowl and whip until stiff. 2) Gently fold the lemon cheese into the whipped cream. (Just like adding the egg whites to a soufflé.) Make sure it is well mixed. 3) Spoon the mixture into whatever serving pieces you will be using. (I use either medium sized ramekins or some tall heavy wine glasses, but any thing that has a wide top will do.) Make sure that you smooth the top of each serving. 4) Place the servings in the fridge until needed. Variation: You can enhance this dessert by adding in a half of an apricot or peach that has been baked in a medium over (about 150C) for 30 minutes. To do this half fill your container with the cheese & cream mixture, and then gently place your piece of baked fruit on top. Add the rest of the mixture & smooth as before. Stage #3 the brulee. Ingredients: Sugar Method: 1) Bring your desserts out of the fridge and sprinkle the top of each with a nice, but fairly thin coating of sugar. Try to make the coating even. 2) Using a kitchen blowtorch melt the sugar on each dessert to make a brulee topping. (Note: I’ve tried a handy mans blow torch, but they’re too fierce. My sexy little kitchen thing works, but is a bit slow. I’m going to try & find a medium sized blowtorch that model maker’s use. I’m told that they are the happy medium.) Alternate method: Use the grill (broiler) in your oven. If you’re going to try this way then put you desserts in the freezer about ½ hour before you want to make the brulee. Get the grill very hot. Prepare the desserts as before with the sugar. Place them on a tray & place under the grill. Watch carefully & remove as soon as the sugar melts. 3) Serve immediately. If you used you grill be careful as the top of the containers will be hot. Keywords: Dessert, Dinner, Easy, Pudding, Vegetarian, French, Fruit ( RG1746 )
-
Grace's Corn & Blueberry Relish A doctor who runs a medical clinic in Seattle prepared this relish for a large, weekend-long summertime fest on the other coast. The serious cooks and eaters in attendance adored it as I hope you will, too. Great with grilled meats and picnic fare. 4 ears of corn 1-1/2 c blueberries 6 T Extra-virgin olive oil 2 T champagne vinegar Salt & pepper to taste 1 bunch basil 1. Start boiling a large pot of water. Once that is on the stove, shuck corn and slice kernels off the cobs, a process best done inside a wide bowl. 2. Pluck basil leaves, discard stems and wash them thoroughly. Set them on either a paper towel or dish cloth to dry. 3. Wash blueberries and place them on separate towel to dry. 4. If corn is very fresh, boil it in highly salted water for no more than a minute, two if you must. Using a colander, drain corn, and either shock it in a bowl of chilled water with ice cubes or shrug and simply rinse under cold water. And yes, let them dry off a bit on another towel. 5. Combine berries and corn. Whisk oil and vinegar and season to taste. Pour over the blue and yellow mixture. 6. Cut basil leaves into a chiffonade. Toss with relish. Taste again. Grace had originally recommended 2 tablespoons vinegar and we discovered that the flavor of the relish brightened considerably after adding more vinegar. Keywords: Side, Easy, Salad, Vegetables, Vegan, Fruit, Vegetarian, American ( RG1744 )
-
Green Beans and Carrots Creole for a Crowd Anothe one from my vacation blog, when I tried to please a bunch of people, and did. 2 lb fresh green beans, trimmed 1/2 lb carrots, trimmed, peeled, and cut into tiny wedges about 2" x 1/4" x 1/8" 1 onion, peeled and quartered 3 T extra-virgin olive oil 3 T unsalted butter 1 tsp kosher salt 3/4 c vegetable stock 1 T lemon juice 1 T Creole mustard 1. Heat the oil and two tablespoons of the butter in a really big skillet. If you're working with almost three pounds of vegetables, be prepared to do the first steps in batches, and combine for the final dressing. 2. When the butter starts to brown, add the vegetables. (It's best if you keep the volume of each batch down to an amount that fills the bottom of the pan, but not much more. You're going to brown the contents, and crowding will inhibit that.) Give it three or four minutes (a few more if space is tight) to brown a bit. 3. Toss and turn to expose the unbrowned sides to the heat. This will take two to four minutes. If you're working in batches, remove the vegetables and do the next batch. 4. When you're done with the batches, dump all the vegetables back into the pan, ad the vegetable stock, and cover. Simmer for a few minutes. If you're lucky, the stock will have evaporated down to a glaze. If you're like the rest of us, you'll still have a fair amount of liquid, and you'll need to adjust the lid to let some of the steam out. 5. When the liquid is almost gone, remove from the heat, and stir in the lemon juice, mustard and the rest of the butter. Toss well, and deglaze the pan as best you can. 6. Serve as soon as circumstances allow. Keywords: Vegetarian, Easy, Side, Vegetables ( RG1376 )
-
Fried Green Tomatoes Serve with crab remoulade, as I did when blogging on vacation. 3 Green tomatoes, cut into 1/2" thick rounds 1 Plate of flour Egg/milk wash Fri-mix Peanut oil (1/2" or so in a skillet) First, dip your tomatoes in the flour, then the milk/eggs, then into the fish-fri. Place them into the hot peanut oil and flip them after about 2-3 minutes or when they are a dark tan color. Soak up the extra oil on some paper towels. Top them off with the remoulade and serve in a pretty formation. Keywords: Easy, Vegetarian ( RG1370 )
-
Summer Squash Casserole Another one from my vacation. Click on the link; there are photos. 4 Summer (yellow crookneck) Squash 4 small onions 1-1/2 c heavy cream 3 eggs 3 oz sharp cheddar, shredded 1/2 tsp tabasco 2 tsp olive oil 2/3 c fresh bread crumbs 1 oz parmesan, grated 1/2 tsp dried thyme 1/2 tsp dried rosemary salt and pepper to taste Trim the squash and then slice into 1/2 inch rounds. Cover with water and bring to a boil, then simmer until tender (about 15 minutes). Drain and shock with cold water. Meanwhile, peel and trim onions. Cut them in half, then into 1/3 in. semi-circles. Saute in olive oil until rings seperate. Combine with cold squash. Stir eggs and cream together with tabasco. Put onions and squash into a buttered casserole dish. Sprinkle with thyme, rosemary, salt and pepper. Pour egg mixture over. Bake at 275 degrees for 1 hour or until golden and puffy: While baking, combine bread crumbs, parmesan, and olive oil. Sprinkle bread crumb mixture over concoction. Then return to oven for 10 minutes at 400 degrees to brown toppings. Keywords: Vegetarian, Easy, Side ( RG1369 )
-
Garlic Tofu with Baby Spinach 1 12-oz block of firm or extra-firm tofu 2 garlic cloves, crushed salt, freshly ground pepper, favorite spices to taste 1 package raw baby spinach red wine vinegar (optional) vegetable oil Rinse the tofu, place between several layers of paper towels, weight with a pan or baking sheet, and let it drain for 30 minutes. Cut tofu horizontally into two slices. Rub each slice with garlic, salt, pepper, and spices. Weight with something heavy again and let sit for 30 minutes. In a non-stick skillet heat 1 tablespoon vegetable oil and brown the tofu slices on both sides. Transfer to paper towels to drain. Add oil to the skillet if necessary; sauté the red onions. Remove the skillet from heat and add spinach. Stir the spinach until wilted (it will reduce in size significantly). Add salt, pepper, spices, and red wine vinegar if desired. The tofu may be cut into strips before serving. Keywords: Main Dish, Vegetarian, Easy ( RG1363 )
-
Middle Eastern Milk Ice Cream Serves 6 as Dessert. This is my best attempt to make the type of ice cream popular in the middle east, specifically Lebanon. The real deal has a nice chewy texture and is flavored with Salep (sahlab), mastic gum and orange blossom water. It also contains no eggs. Unfortunatly real Salep (a type of root that is dried and ground up) is not very available and is expensive. This version, while not as good as the real stuff, is excellent with a wonderful flavor and great texture. Serve it topped with lots of crushed pistachios or almonds. Note: Mastic Gum, NOT to be confused with gum arabic, has a very distinctive taste and is available at middle eastern grocery stores. It is VERY sticky when melted so add and stir with the handle of a spoon and then wash the spoon right away. Use a clean spice grinder to grind it along with some sugar to help it not stick. You can also do it between two pieces of wax paper and a mallet. 2 c Whole milk 2 c Heavy cream 2 Egg yolks 2 Eggs 1 c Sugar 5 Granules of Mastic Gum, pulverized with 2 T sugar 2 T Rose water 4 T Orange blossom water toasted chopped pistachios or almonds for topping - Heat the milk and cream in a sauce pot on medium until the mixture reaches a boil. - In a bowl whisk the eggs, egg yolks and sugar until light in color. - Continue whisking the eggs and sugar and pour 1 cup of the milk mixture in a thin stream about 1/2 cup at a time to temper the egg mixture. - Return the egg/milk mixture back into the pot that has the rest of the milk and cream. Heat on medium heat stirring all the time until it reaches 175F on a thermometer or until thick but not boiling. - Transfer the custard to a clean bowl through a sieve. Sprinkle the mastic gum all over the surface (NEVER in one spot or it will clump), add the rose water and orange blossom water and stir to combine. Taste and adjust by adding more of the aromatic waters if you need to. - Cool the mixture in the refrigerator until thoroughly chilled (5-6 hours or more). Churn it in your ice cream maker and serve right away or after freezing for a few hours topped with the nuts. This ice cream remains nice and soft even after freezing. Keywords: Dessert, Middle Eastern, Vegetarian, Ice Cream Maker, Intermediate, Ice Cream ( RG1362 )
-
Rice Noodle Salad Servings: 4 as a side This was inspired by a recipe from Gourmet magazine. One of the changes was using sweet peanuts on top. It adds a special touch. Any peanuts, sweet or not, could be used; or, they could be eliminated to suit tastes or accomodate allergy. 7 fl oz rice noodles 1/4 c rice vinegar (not seasoned) 1 T sugar 1/4 c Thai fish sauce, or to taste 1 tsp finely chopped garlic 1 tsp finely chopped ginger 1 carrot, shredded 4 scallions, sliced diagonally 1 c loosely packed fresh cilantro, mint, and basil leaves 1/4 c butter toffee peanuts or other sweet peanuts, chopped Soak noodles in hot water for 10 minutes. Drain in a colander, and then cook in a large pot of boiling water, uncovered, about 2 minutes. Drain in colander and rinse under cold water until cool. Drain well. Mix vinegar, sugar, fish sauce, garlic, and ginger in a large bowl. Whisk until sugar is dissolved. Add the noodles, shredded carrot, scallions, and herbs, and toss to combine. To serve, garnish with chopped peanuts on top. Keywords: Salad, Main Dish, Side, Vegetarian, Easy, Pasta, Lunch, Dinner, Thai, Vietnamese ( RG1361 )
-
Juraydat - Small Locusts Serves 22 as Dessert. These are a wonderful little spiced honey candy based on a 13th century Andalusian recipe (translated by Charles Perry). Mr Perry was unsure of why they are called "Locusts" as the original text specifies to make them into little round balls like hazelnuts, but we're fairly certain it's because people fall upon the plate like locusts when you serve them... 2-1/2 c plain storebought bread crumbs 1/2 c almond oil 1 c honey 1/3 tsp powder forte* 3/8 tsp pepper Whiz crumbs & oil together in food processor. If they look too "damp" add more crumbs. They should look light and fluffy. Let sit for a few hours. Put 1 c. honey in a heavy enameled pot on medium heat. Stir constantly as the honey wants to boil over! Using a candy thermometer watch closely as you heat it to approximately 230F (soft crack) this should take 3-5 minutes only. Remove from heat. Add spices let cool a moment, break up any clumped spices. Mix into crumbs, form little 3/4" balls let sit about 5 minutes to firm up, then come back & smooth the balls out a little. Let rest another half hour at least and then serve and get out of the way... *Powder forte was a spice mix used throughout medieval Europe, usually based on cinnamon, ginger, nutmeg, clove and black pepper. (Mine has grains of paradise as well.) If you don't want to make some up yourself just use "pumpkin pie spices" Keywords: Dessert, Easy, Vegetarian, Candy ( RG1359 )
-
Mango kalan Serves 4 as Side. Mango kalan is a yummy Kerala dish: ripe mangoes simmered in spiced buttermilk.... Different from the other mango+buttermilk recipes I posted. Many variations on the theme..... 1 c diced ripe mango 1/2 c water 2 c buttermilk or diluted yogurt 2 T freshly grated coconut 1 clove of garlic 1 tsp cumin seeds, toasted and ground 1/2 tsp red chili powder (use more or less to taste) 1/2 tsp turmeric 1/2 T canola oil 1/2 tsp black mustard seeds 1 dried red chilis, broken in half 6 fresh curry leaves salt keep all ingredients ready 1. grind the coconut, cumin, and garlic to a smooth paste. 2. simmer the mango chunks in the water with the above paste, salt, turmeric, and red chili powder. simmer until done. 3. turn the heat very low, add the buttermilk and stir well until mixed. don't let boil just heat gently and thoroughly. 4. in a small skillet or miniature wok, heat the oil, add the mustard seeds, when they pop add the dry red chilies and curry leaves. stir fry quickly for a few seconds until thoroughly sauteed (i.e. this is the tarka). 5. dump this mixture into the buttermilk (it will sizzle). that's all. it's done. taste and check for salt etc. you may want to add a splash of lemon juice if the buttermilk is insufficiently tart, but because you are using ripe mangoes, there should be a definite sweet overtone to this sweet, hot, and tangy dish. it's designed to be eaten with rice, but adapt as wished. goes great with the entire chapati/roti/etc spectrum. Keywords: Side, Indian, Vegetarian, Intermediate, Fruit ( RG1357 )
-
Wild Rice Salad Original Recipe by Philippe De Vienne. I used about 3/4tsp of each of the peppercorns. 1 c wild rice 4 c water 3 T rice vinegar 2 cloves garlic, finely minced 1 tsp fine tamari or soy sauce 1 tsp pf each of the following: coarsely ground pink peppercorns AND white peppercorns 3 or 4 cardamom seeds, finely ground ( I used a mortar and pestle for all spices) 3 T Maple Syrup 1/3 c mild oil--canola or sunflower pinch of salt 1/4 c finely chopped celery 1/2 c chopped apples-- I picked the Fuji 1/2 finely chopped chives or green onions 3/4 c chopped pecan (I used Brazil nuts) The hardest part about this recipe is cooking the rice. Put the rice and water in a saucepan. Bring it to a boil, then cover and lower heat to simmer. Start checking the rice after 45 mins. Your looking for rice that is cooked but grains that haven't exploded. Drain it and rinse it in cold water. Leave to drain some more while you make the vinaigrette and prep the rest of ingredients. Make the dressing in the usual way, adding the oil last and incorporating with a whisk. Add celery, apples, nuts, apples to rice to a bowl. Mix with vinaigrette. Leave at room temperature for an hour or so before eating, but I thought it was very good the next day. The apples didn't darken either. Keywords: Salad, Rice, Side, Vegetarian, Easy ( RG1355 )
-
Mango more-kuzhambu Serves 4 as Side. More-kuzhambu (=buttermilk soup) is the Tamilian version of the spiced buttermilk dish that is popular with regional variations all over India. It's called "kadhi" in the North. The South Indian versions are distinguished by the use of coconut and vegetables; though this particular dish for some reason has no coconut. Can be eaten with rice, chapaties, the usual. 1 c ripe mango chunks, large dice, peeled 1/8 tsp hing (asafoetida) powder 1/2 tsp turmeric 1/2 tsp black mustard seeds 1 tsp urad dal 1 tsp fenugreek seeds, toasted and powdered 1/2 tsp red chilli powder 6 fresh curry leaves salt to taste 1 tsp sambar powder (available in any Indian store) 2 c buttermilk or diluted yogurt 1 T rice flour or besan (chickpea flour) 1 T canola oil 1. keep all ingredients ready. 2. heat the canola oil, add hing and urad dal; when browning add the mustard seeds; when they pop add the fenugreek powder, red chili powder, curry leaves, turmeric, and stir quickly for ~ 5 seconds. 3. add the sambar powder and saute for another ~ 10 seconds. 4. Add the mango pieces turn the heat low and saute till done. Add a little water here. 5. meanwhile, whisk the besan or rice flour with the buttermilk. 6. when the mango is done, turn the heat very low, add the buttermilk, and don't let it come to a boil, simmer for a couple of minutes. 7. add salt , serve warm with the usual Keywords: Side, Indian, Vegetarian, Intermediate, Fruit ( RG1353 )
-
Pasta With Uncooked Avocado and Tomato Sauce Servings: 4 as a main dish This also works well for a first course of pasta, serving six to eight depending on how generous the servings. If you wish to make the sauce ahead, it can be refrigerated before adding the olive oil; however, bring the bowl of sauce ingredients to room temperature before doing so and then proceed. 1 lb pasta -- radiatore suggested 2 avocados, diced or chopped Juice of 1/4 to 1/2 of a lemon 2 ripe tomatoes, diced or chopped Pinch of dried red pepper flakes 6 T extra virgin olive oil Salt, to taste 1 T finely chopped fresh flat-leaf parsley In a large pot of boiling salted water, cook pasta according to package directions, until al dente. Meanwhile, place the avocado in a large bowl and sprinkle with lemon. Put the tomatoes on top of the avocado, and then add the red pepper and olive oil. Add salt to taste. When pasta is done, drain and quickly add to the bowl. Toss gently to mix and sprinkle with parsley. Serve immediately. Keywords: Main Dish, Vegetarian, Easy, Pasta, Lunch, Dinner ( RG1344 )
-
Rice, Green Chilies and Cheese Casserole Serves 6 as Side. This recipe came from a blind Mexican cook in California, Elena Zelayeta, back in the days of James Beard and Helen Evans Brown. She said it could be made with macaroni, noodles or hominy as well, but I have only had it with rice. Really holds nicely for a buffet. Not really meant to be hot and spicy. 3 c sour cream Salt and pepper 2 cans chopped green chilies, rinsed and drained 3 c cooked rice 12 oz shredded or grated Monterey Jack cheese 1/2 c grated cheddar cheese (or more Monterey Jack) Lightly salt and pepper the sour cream, and stir in drained chilies. If the rice is not well seasoned, salt and pepper it as well. In a buttered or sprayed 1 1/2 quart casserole, layer rice, sour cream, cheese, rice, sour cream, cheese and a final layer of rice. Cover and bake at 350 degrees for about 30 minutes, or until heated through. Sprinkle with the cheddar or additional Monterey Jack and bake, uncovered, for a few more minutes until cheese is melted. Keywords: Side, Kosher, Mexican, Vegetarian, Main Dish ( RG1343 )
-
Sista's Hummus No, it's not really hummus. It's very much like hummus, though, and is indeed a delicious bean dip. I promise. This recipe always disappears quickly at parties. Really great with toasted pita pieces as a dipping vehicle. 1 15 ounce can chickpeas, rinsed and drained 1 15 ounce can black beans, rinsed and drained 1/2 c tahini 4 T lemon juice 2 T olive oil 2 T chipotle chilies in adobo 3 cloves of garlic, chopped 1-1/2 tsp cumin 1 little jar of chopped green chilies Put it all in the food processor and blend well. Add water, if necessary, to reach the desired consistency. Keywords: Appetizer, Beans, Food Processor, Vegan, Snack, Healthy Choices, Vegetarian, Dip, Easy, Mediterranean ( RG1337 )
-
Confetti Macaroni Salad Serves 8 as Side. Yields 1 quart. 1-1/2 c Elbow Macaroni 1 Carrot, very small dice 1 small Red Pepper* (or 1/2 large), very small dice 1 stalk of Celery, small dice 2 T Red Onion, very small dice 2 Scallions, thinly sliced 1 T Fresh or Dried Dill (use 1 tsp if dried), minced 2 T Fresh Parsley, chiffonade 1/2 tsp salt, or more to taste 1/4 tsp pepper, or more to taste 1/4 c Mayonaise (I use Hellman's, you can make homemade, if you want) Cook the macaroni in boiling salted water for about 5 minutes. You want it tender, but not overcooked. Drain thoroughly and combine with vegetables, herbs, salt & pepper and a large spoonful of mayo. Stir. You may need more mayo. Everyone likes a different amount in their macaroni salad, so make it to your liking. Chill for an hour or more before serving, can be made a day ahead. * To make this even more colorful, use a few different colors of bell pepper. Keywords: Salad, Side, Kosher, Vegetarian, Easy, Pasta, Vegetables, Lunch, Dinner, American ( RG1323 )
-
Fiesta Corn Salad Serves 8 as Side. The American Southwest/Mexican flavors of this corn salad come from the lime juice and spices. You can adjust the heat by the type and heat of the dried chili powder and the heat of the jalapeno. If you think it isn't hot enough, allow it to marinate for an hour or so and taste before adding more spice. I like using corn oil instead of olive oil in this salad because of the more neutral flavor, you can use any vegetable oil, but the corn just seems to "go" with the flavors. To get the most out of your lime, roll it on a cutting board under pressure from the palm of your hand, then microwave it for about 15 seconds. 6 ears of Sweet Corn, steamed (kernels) 1 medium Red Bell Pepper, small dice, preferably Roasted 3 Scallions, sliced thin 1 Jalapeno Pepper, minced 1 Lime, juiced 1/3 c Corn Oil 1 tsp Mrs. Dash, Southwest blend (or other southwest seasoning) 1/2 tsp powdered Chili Pepper, (I used Guajillo) 1 tsp salt 1/4 tsp freshly ground pepper Put lime juice, salt and all the spices into a mixing bowl, mix well and allow the spices to rehydrate while you prep the vegetables. Whisk in the oil and then stir in all the vegetables. Allow to chill and marinate in the fridge for a couple hours before serving. Can be made a day ahead. Yields about 1 quart (depending on the size of your corn and red pepper) Keywords: Side, Kosher, Vegan, Vegetarian, Easy, Vegetables, Lunch, Dinner, Hot and Spicy, Mexican ( RG1321 )
-
Fattoush Salad Serves 4 as Salad. This is sort of a cross between a Greek Salad (with olives and feta cheese) and an Italian Panzanella. Makes excellent use of leftover or stale pita bread that you might otherwise throw away. 2 large pita breads (pocket type) 8 c torn romaine lettuce 1 c cherry or grape tomatoes, halved 1 c seedless cucumber, cut into 1/4-inch cubes 1/4 c chopped green onion 1/4 c finely chopped cilantro 1/4 c finely chopped fresh mint leaves 3/4 c coarsely crumbled feta cheese 1/4 c pitted and halved Kalamata olives 3/4 c olive oil 1/4 c freshly squeezed lemon juice 2 garlic cloves, minced 2 tsp sumac powder (if you can find it) 1/2 tsp cumin 1/2 tsp salt 1/4 tsp black pepper Preheat the oven to 350o F Separate the pitas into two layers and cut each layer into 6 wedges. Place on a baking sheet and bake for 12 to 15 minutes, or until the pita wedges are crisp and lightly browned. Remove from oven and break into pieces. In a large bowl, combine the lettuce, tomatoes, cucumber, green onion, cilantro and mint. Add the feta cheese, olives and pita chips. In a small bowl, whisk together the olive oil, lemon juice, garlic, sumac, cumin, salt and pepper. Pour about half of the dressing over the salad in the bowl, toss until everything is coated with dressing. Add more dressing if necessary, and toss again to combine. (Leftover dressing can be refrigerated and used with a day or two.) Keywords: Salad, Lunch, Vegetarian, Dinner, Easy, Middle Eastern, Vegetables ( RG1314 )
-
Peach Ice Cream Serves 8 as Dessert. This recipe is really easy to put together. It tastes great and is as good, or better, than any of the recipes that I regularly make with cooked custard. The riper the peaches, almost to the point of overripe, the better. 6 eggs 3-1/2 c sugar 10 fresh peaches, pitted and chopped fine 4 c heavy cream 2 c cu half and half 1 tsp vanilla extract 3/4 tsp salt Blend together(in a blender) the eggs and sugar until emulsified completely. Set aside in a large bowl. Blend together the peaches with some of the cream to make enough liquid to blend it smoothly. Add to the egg/sugar mixture. Add the rest of the cream to the other ingredients along with the vanilla and the salt and mix them all together well. Put into ice cream maker and freeze (if you are using a standard one quart mixture this will make two batches. It will keep in the refrigerator overnight. Place in container and put into freezer to harden (cover the surface of the ice cream with saran wrap to keep it from being exposed to the air-it will be much better that way). Keywords: Dessert, Ice Cream, Vegetarian, Blender, Intermediate, Ice Cream Maker, Dinner ( RG1309 )
-
Radish, Cucumber and Apple Salad Serves 3 as Salad. I made this on a spur of the moment because some lovely radishes were at the market and it turned out amazing. The lovely sweet and sour combo worked very well. Make sure to use nice crisp apples with a sweet/tart bite to them. The colours also make this look very festive. Perfect for a summer salad or to bring to a potluck. 2 cucumbers 6 small - medium radishes 1 apple 1/4 c Cider/Sherry/White Wine Vinegar Sugar Salt Wash and destem all the radishes and cut off any stringy beards, cut each radish in half. Cut the radishes into thin slices and place in a salad bowl. Cut each cucumber in half and then slice into thin slices and place into the same bowl. Peel the apple, cut into quarters, and remove the core. Cut into thin slices and put into the same bowl. Drizzle the entire mix with some vinegar of your choice so that all the items are coated. Then, sprinkle with a generous amount of sugar and just a pinch of salt so the sweet and sour is balanced. This salad should hold for quite a while and will not lose it's crispness but put it under plastic wrap as the apples may brown, even with the acid. Keywords: Salad, Vegetarian, Vegan, Easy, Vegetables, Snack ( RG1307 )
-
Bengali Masoor Dal Serves 3 as Main Dish. Masoor dal made this way is one of my favorite daily dishes. There's nothing gourmet about this simple homecooking, but the flavor and aromas are wonderful. What is 'Bengali' about this is the absence of onions or garlic - those were considered impassioning foods and not put into vegetarian dishes in Bengal. The trick to this recipe is to cook the dals just under mushy. They must be all done, but still whole and distinct. Mushy tastes fine but loses texture which throws of the fine balance that such a simple dish must have. Also, the lime and the cilantro are not garnish here - dont try it without them. Chillies are optional in this dish. It is traditionally eaten with rice and sides of fries and spicy mango pickle. For the dal 1 c Masoor dal 3 c Water For the tempering 1 tsp Kalonji or Nigella seeds 1 T chopped fresh coriander (cilantro) 2 T cooking oil 1 squeeze of lime 1 green or bird chillies, slit salt to taste Boil the dal in three times the volume of water till the dal is just done. The dal should have no bite but remain distinct, not turn mushy. In a seperate wok or saucepan, heat the oil till nearly smoking. Put the kalonji in the hot oil, and let it sputter as the aroma of the spice is released. Then add the dal and mix well but slowly so as not to mash the grains. Add salt to taste, toss in the chillies and coriander, then add a generous squeeze of lime just before serving. Serve hot with rice, mango pickle and shoestring fries. Keywords: Beans, Vegan, Easy, Indian ( RG1297 )
-
Tomato Rice soup Serves 4 as Soup. 5 large tomatoes peeled, cut in half and seeded 2 T olive oil 1 onion, diced 1 carrot, diced 1/4 c Arborio rice 4 c hot vegetable stock 2 tsp sugar 1/2 tsp salt 1/2 tsp white pepper 2 sprigs flat leaf parsley 2 sprigs thyme Freshly chopped flat leaf parsley for garnish Peel the tomatoes with a vegetable peeler. Cut the tomatoes in half crosswise; scoop the seeds into a strainer set over a bowl. Chop the tomato pulp and set aside. When all the tomatoes are seeded and cored stir the seeds in the strainer to get as much liquid out as possible; discard the seeds. Heat the vegetable stock in a pot. Heat the olive oil in a heavy pot. Add onion and carrots, sweat until the onion is softened but not browned, about 5 minutes. Add the rice and stir until coated with the oil. Add the tomatoes and stir. Add the tomato water, hot stock, sugar, salt and pepper, parsley sprigs and thyme. Bring almost to a boil then lower the heat, cover and simmer for 45 minutes. Remove the herb sprigs. Recheck for seasonings. Serve with parsley garnish. Keywords: Soup, Vegetarian, Intermediate, Vegetables ( RG1273 )
-
Organic herb salad with simple lemon vinaigrette Serves 4 as Salad. Use about aprox. ¼ cup total of the herbs for each salad. The amounts in most stores’ herb packages are about the right portion size for 4-6 salads. Salad Herbs Italian parsley Basil, leaves torn Chive, snipped to ¾” long Chervil Cilantro Dill Tarragon Salad burnet Lemon balm Organic edible flowers, such as pansies, borage, chive blossoms, nasturtiums, calendulas, etc. 2 butter lettuce leaves for each salad for the base Dressing 1/8 c Lemon 2 c Olive Oil 2 tsp Sugar 2 tsp Kosher Salt 1 tsp White Pepper, ground finely make sure all of your herbs and flowers are organically grown. Pick and clean the herbs—you want the leaves to be whole (except for large basil leaves, they can be torn in half) – and pick the petals off of the flowers. Dress the herbs and butter lettuce lightly with the simple lemon vinaigrette (see above). Place the butter lettuce leaves on each plate so that it forms a cup. Fill the lettuce cup with the herbs and sprinkle with flower petals. Serve. Keywords: Appetizer, Easy, Salad, Vegetables, Vegetarian, Side ( RG1260 )
-
Spinach Soup with Lentils Serves 6 as Soup. This very easy basic recipe is one of my favorite soups of all time. It has a great combination of flavors. 2 packs frozen spinach, chopped 3 T green lentils 1 T vegetable oil 1 medium onion, finely chopped 2 T all purpose flour 1 tsp garam masala salt and freshly ground pepper 1 c vegetable stock 4 c whole milk Cook frozen chopped spinach and green lentils in 4 cups of unsalted water, until the lentils are tender and cooked and then drain the excess water. Heat oil in a large skillet over medium heat. Add onions and cook until translucent. Blend in flour, garam masala, salt and pepper and then gradually add vegetable stock and milk, stirring constantly. Then add the cooked spinach and lentils. Reduce to simmer and cook for 10 minutes, stirring constantly. Pour it into soup bowls and serve hot. Serves 6 Keywords: Soup, Vegetarian, Easy, Indian, Healthy Choices ( RG1241 )
-
Pain a l'Ancienne Pizza Dough Serves 6 as Main Dish. This formulation is adapted from Peter Reinhart's Bread Baker's Apprentice. It uses all purpose flour instead of higher gluten bread flour, and a lower hydration, but the technique is similar, including the slow cold ferment for 24 hours. It is the basis for the pizza's I made in the pizza cookoff thread. 425 g All-purpose flour 280 ml ice-cold water 8 g salt 3 g instant yeast (sometimes labeled bread-machine yeast) olive oil in a spray container semolina or corn meal your favorite pizza toppings Put all four ingredients into the bowl of an electric mixer and mix with the paddle on low speed until combined, about one minute. Scrape the sides down if flour sticks to them. Switch to the dough hook and mix on medium low for another five minutes. The dough will be very wet and sticky, almost like homemade ice cream right out of the machine. Spray a bowl with olive oil, place the dough in it, spray that, then cover with plastic wrap. Place in the fridge for 24 hours. Three hours before you want to bake the pizza, remove the dough from the fridge and allow to ferment for two hours at room temperature. At this point the dough will still be soft and wet, but will be bubbling as the yeast springs to life. Divide the dough into six pieces, and with heavily floured hands roll each into a ball. Spray with oil, place in a large dish. Cover with plastic wrap, and allow to ferment for another hour. While fermenting, preheat the oven and a pizza stone to 550F, or hotter if your oven will do it. With floured hands, place a ball on a floured work surface and flatten into a disk about 5" in diameter. Roll with a rolling pin or toss and stretch, depending on your ability and experience, until about 12" in diameter and just two or three mm thick. Place on a peel dusted with semolina or corn meal. Top lightly with tomato, cheese, and/or your favorite toppings. Bake on the stone for 5-6 minutes or until the edges of the crust are crisp and golden brown and the cheese is bubbling steadily. Repeat with the other five pizzas, or refrigerate or freeze the dough for later use. Keywords: Intermediate, Dinner, Italian, Vegan, Vegetarian, Bread, Stand Mixer ( RG1230 )