This recipe was contributed by Andy's cousins, Rodney and Janet.
Ingredients:
3 cups dried pasta (wings, curls, or tubes)
3 - 5 medium sized raw beetroot
handfuls of fresh parsley
Boil your pasta in lightly salted water until tender, drain, cool. A drop of olive oil in the pan stops the pasta clogging. Wrench leaf and tap root off beets, wash, cook in pressure
cooker until tender. When cool enough, skin and dice. Wash and chop parsley coarsely
When pasta cool enough, stir in the diced beets which give it a
a pretty pink colour. Stir in the chopped parsley just before serving.
Tastes as good as it looks, packed full of calories to keep you warm in the allotment garden where the beetroot and parsley grow! Once you have tasted REAL beetroot you will never go back to the sour pickled or flavourless shrink-wrapped abominations.
Sunday, January 15, 2006
Saturday, January 14, 2006
Vegetarian: Lizzy's Magic Chickpea Salad
Or... "How I Got My Husband To Eat Vegetables"
Beer pairing: Blue Moon with a twist of lemon
Recipe is vague but proportions are VERY flexible - goal is to have pretty balanced mixture of everything, with veggies cut chickpea-size, generous parsely and balsamic/lemon juice/salt and pepper to your tastes.
1 16-oz can of chickpeas
1-2 seeded cucumbers, diced to chickpea-size
3 plum tomatoes, diced and drained
1-2 cups chopped carrots
a few tablespoons walnuts, chopped
crumbled feta to taste
chopped fresh flat-leaf parsley (I like a lot of this, just make sure you wash it before chopping as it's usually dirty!)
balsamic vinegar
olive oil (I sometimes leave this out but a little bit helps everything stick)
lemon juice
Let veggies (especially cucumbers and tomatoes) drain , adding a pinch of salt first, as flavors mesh better w/ less water.
Mix together chickpeas and veggies.
Add balsamic vinegar, a bit of lemon juice and a touch of olive oil to taste.
Stir in feta, walnuts and chopped parsley.
Add salt and pepper to taste and enjoy!
I like it best after it has chilled a bit.
It's simple, delicious and oh-so-healthy!
Brent and I usually make a double batch for leftovers... and eat it 3 meals a day until it's gone.
Beer pairing: Blue Moon with a twist of lemon
Recipe is vague but proportions are VERY flexible - goal is to have pretty balanced mixture of everything, with veggies cut chickpea-size, generous parsely and balsamic/lemon juice/salt and pepper to your tastes.
1 16-oz can of chickpeas
1-2 seeded cucumbers, diced to chickpea-size
3 plum tomatoes, diced and drained
1-2 cups chopped carrots
a few tablespoons walnuts, chopped
crumbled feta to taste
chopped fresh flat-leaf parsley (I like a lot of this, just make sure you wash it before chopping as it's usually dirty!)
balsamic vinegar
olive oil (I sometimes leave this out but a little bit helps everything stick)
lemon juice
Let veggies (especially cucumbers and tomatoes) drain , adding a pinch of salt first, as flavors mesh better w/ less water.
Mix together chickpeas and veggies.
Add balsamic vinegar, a bit of lemon juice and a touch of olive oil to taste.
Stir in feta, walnuts and chopped parsley.
Add salt and pepper to taste and enjoy!
I like it best after it has chilled a bit.
It's simple, delicious and oh-so-healthy!
Brent and I usually make a double batch for leftovers... and eat it 3 meals a day until it's gone.
Friday, January 13, 2006
Sauce: Pesto
Start to finish: 15 min
3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
• Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
• Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
Meat: Vanessa's Turkey and Zucchini Meat Loaf
The peach and mustard glaze gives this dish a sweet-tart flavor.
1 1/4 pounds ground turkey
1 cup coarsely grated zucchini (about one medium zucchini)
3/4 cup finely chopped onion
1/2 cup dry seasoned breadcrumbs
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 cup peach preserves
4 teaspoons Dijon mustard
Preheat oven to 350°F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165°F, about 20 minutes longer.
Suggested modifications:
- used about 3-4 cloves minced fresh garlic instead of garlic powder
- used more onions than the recipe called for -- 1+ cups chopped
- used unseasoned bread crumbs & added dried oregano, thyme, and basil
- used Polaner apricot preserves instead of peach.
- raised heat to 450 for last 15 minutes or so b/c I wanted the glaze to caramelize. The turkey ended up overcooked (over 180 degrees) but tasted fine.
1 1/4 pounds ground turkey
1 cup coarsely grated zucchini (about one medium zucchini)
3/4 cup finely chopped onion
1/2 cup dry seasoned breadcrumbs
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 cup peach preserves
4 teaspoons Dijon mustard
Preheat oven to 350°F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165°F, about 20 minutes longer.
Suggested modifications:
- used about 3-4 cloves minced fresh garlic instead of garlic powder
- used more onions than the recipe called for -- 1+ cups chopped
- used unseasoned bread crumbs & added dried oregano, thyme, and basil
- used Polaner apricot preserves instead of peach.
- raised heat to 450 for last 15 minutes or so b/c I wanted the glaze to caramelize. The turkey ended up overcooked (over 180 degrees) but tasted fine.
Soup: Curried Butternut Squash and Apple Soup
1/4 cup butter
2 medium yellow onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 pounds butternut squash, peeled, seeded and coarsely chopped
2 (14.5-ounce) cans vegetable stock
1 tart green apple, cored and chopped
1/4 cup pine nuts, toasted
1 tablespoon tawny port
1/8 tablespoon ground black pepper
Heat butter in a heavy stockpot over medium heat. Add the onions and cook, stirring often, until softened, about 10 minutes. Add garlic and curry powder and cook, stirring, for 1 minute.
Add vegetable broth, squash and apple to stockpot; cover and cook until squash is soft, about 20 minutes.Then remove soup from heat. Cool, stirring continuously until soup can be transferred to blender of food processor. Puree soup (more easily done in 2 to 3 batches); return pureed soup to stockpot. Reheat, stirring in port and black pepper. Ladle into soup bowls and garnish with pine nuts.
2 medium yellow onions, chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 pounds butternut squash, peeled, seeded and coarsely chopped
2 (14.5-ounce) cans vegetable stock
1 tart green apple, cored and chopped
1/4 cup pine nuts, toasted
1 tablespoon tawny port
1/8 tablespoon ground black pepper
Heat butter in a heavy stockpot over medium heat. Add the onions and cook, stirring often, until softened, about 10 minutes. Add garlic and curry powder and cook, stirring, for 1 minute.
Add vegetable broth, squash and apple to stockpot; cover and cook until squash is soft, about 20 minutes.Then remove soup from heat. Cool, stirring continuously until soup can be transferred to blender of food processor. Puree soup (more easily done in 2 to 3 batches); return pureed soup to stockpot. Reheat, stirring in port and black pepper. Ladle into soup bowls and garnish with pine nuts.
Thursday, January 12, 2006
Meat: Vanessa's Curried Chicken Salad
Active time: 25 min Start to finish: 35 min
1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 firm-ripe mango (3/4 lb), peeled, pitted, and chopped
1 cup red seedless grapes (5 oz), halved
1/2 cup salted roasted cashews, coarsely chopped
Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
You can vary this recipe. Use almonds instead of cashews. Leave out the mango if you don't like it.
1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 firm-ripe mango (3/4 lb), peeled, pitted, and chopped
1 cup red seedless grapes (5 oz), halved
1/2 cup salted roasted cashews, coarsely chopped
Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
You can vary this recipe. Use almonds instead of cashews. Leave out the mango if you don't like it.
Vegetable: Honeyed Curried Carrots
Serves 4 to 6
Preparation time: 10 minutes
Cooking time: 15 minutes
1 tablespoon butter or olive oil
1 pound carrots, peeled, trimmed, and cut into 1/4 inch rounds (or about 1 inch lengthwise)
2 tablespoons curry power
1/2 cup orange juice
1 tablespoon honey
salt and freshly ground pepper
Finely chopped coriander or parsley for garnish
1. Heat the butter or oil in a medium frying pan over medium-high heat. Add the carrots and curry powder and cook, stirring, for 30 seconds. Add the orange juice and honey. Bring the mixture to a boil and cook for 3 minutes.
2. Reduce the heat to low and cook for an additional 5-10 minutes until the liquid in the pan is almost evaporated and the carrots are crisp-tender. (Cooking time will vary depending upon how small you cut up the carrots.) Season with salt and pepper to taste and sprinkle with chipped parsley or coriander.
Preparation time: 10 minutes
Cooking time: 15 minutes
1 tablespoon butter or olive oil
1 pound carrots, peeled, trimmed, and cut into 1/4 inch rounds (or about 1 inch lengthwise)
2 tablespoons curry power
1/2 cup orange juice
1 tablespoon honey
salt and freshly ground pepper
Finely chopped coriander or parsley for garnish
1. Heat the butter or oil in a medium frying pan over medium-high heat. Add the carrots and curry powder and cook, stirring, for 30 seconds. Add the orange juice and honey. Bring the mixture to a boil and cook for 3 minutes.
2. Reduce the heat to low and cook for an additional 5-10 minutes until the liquid in the pan is almost evaporated and the carrots are crisp-tender. (Cooking time will vary depending upon how small you cut up the carrots.) Season with salt and pepper to taste and sprinkle with chipped parsley or coriander.
Meat: Roast Chicken with Lemons
From Essentials of Classic Italian Cooking by Marcella Hazan Knopf, 1995
If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true.
Ingredients
A 3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons
Directions
1. Preheat oven to 350 degrees.
2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.
If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true.
Ingredients
A 3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons
Directions
1. Preheat oven to 350 degrees.
2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.
Fish: Salmon with Mustard Maple Sauce
Active time: 20 min Start to finish: 20 min
4 (6- to 7-oz) pieces center-cut salmon fillet (1 1/4 inches thick), skinned
1 tablespoon vegetable oil
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 cup chopped scallion greens
Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.
Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.
Makes 4 servings.
4 (6- to 7-oz) pieces center-cut salmon fillet (1 1/4 inches thick), skinned
1 tablespoon vegetable oil
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 cup chopped scallion greens
Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.
Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.
Makes 4 servings.
Desserts: Merce's Chocolate Chip Cheesecake
Ingredients:
Sugar (1 2/3 cup)
Butter (2/3 cup)
Oreo cookies (3 cups mashed oreo crumbs)
Philly cream cheese (two 8 oz packages)
3 eggs
1 pint sour cream
1 teaspoon vanilla
1 cup of mini-chips (and enough to cover the top of the whole cheesecake)
Preheat oven to 350.
1. First make crust using 3.0 cups oreo crumbs or mashed cookies with 2/3 cupmelted butter and 2/3 cup sugar. Layer the crust along the bottom of a spring-form (aka cheesecake) pan -- it has 2 parts, a bottom part and a surrounding part. You obviously want it to be all assembled when you put the crust in. Pack the crust down w/ your hands until it makes a firm, even layer.
2. Then mix 1 cup sugar and 2 packages of 8oz Philly cream cheese. Add 3 eggsand whip until smooth (MUCH easier w/ electric mixer). Fold in 1 pint of sour cream slowly while mixing. Add 1 teaspoon vanilla and 1 cup of mini-chips.
3. Bake at 350 for a least a 1/2 hour or until you see some golden color on top. A toothpick dipped in should come out w/ cheesecake consistency stuff on it; not liquid. Don't be alarmed if it's taking WAY longer than 1/2 an hour; ovens are all different. When it's almost done, turn the oven off but don't take the cake out yet. The whole idea of preventing cracking is gradually making the transition from hot to cool. I often then leave the oven door open for another hour or so, then leave it sitting out for a couple of hours, andonly then put it in the fridge overnight. Sometimes, it still gets a big crack in the middle and that's okay, just cover the whole top of the cake w/ mini chips and all imperfections will be obscured. The cake only gets better w/time (best preparedat least 24hrs early) so save leftovers!
Sugar (1 2/3 cup)
Butter (2/3 cup)
Oreo cookies (3 cups mashed oreo crumbs)
Philly cream cheese (two 8 oz packages)
3 eggs
1 pint sour cream
1 teaspoon vanilla
1 cup of mini-chips (and enough to cover the top of the whole cheesecake)
Preheat oven to 350.
1. First make crust using 3.0 cups oreo crumbs or mashed cookies with 2/3 cupmelted butter and 2/3 cup sugar. Layer the crust along the bottom of a spring-form (aka cheesecake) pan -- it has 2 parts, a bottom part and a surrounding part. You obviously want it to be all assembled when you put the crust in. Pack the crust down w/ your hands until it makes a firm, even layer.
2. Then mix 1 cup sugar and 2 packages of 8oz Philly cream cheese. Add 3 eggsand whip until smooth (MUCH easier w/ electric mixer). Fold in 1 pint of sour cream slowly while mixing. Add 1 teaspoon vanilla and 1 cup of mini-chips.
3. Bake at 350 for a least a 1/2 hour or until you see some golden color on top. A toothpick dipped in should come out w/ cheesecake consistency stuff on it; not liquid. Don't be alarmed if it's taking WAY longer than 1/2 an hour; ovens are all different. When it's almost done, turn the oven off but don't take the cake out yet. The whole idea of preventing cracking is gradually making the transition from hot to cool. I often then leave the oven door open for another hour or so, then leave it sitting out for a couple of hours, andonly then put it in the fridge overnight. Sometimes, it still gets a big crack in the middle and that's okay, just cover the whole top of the cake w/ mini chips and all imperfections will be obscured. The cake only gets better w/time (best preparedat least 24hrs early) so save leftovers!
Appetizer: Liz A's Stuffed Brie
1 Wedge Brie Cheese
1/3 - 1/2 Brick Cream Cheese
Pure Maple Syrup
Walnuts, chopped
Raisins, Chopped, *see Note
1. Slice the wedge of brie in half horizontally.
2. Mix maple syrup, cream cheese, walnuts & raisins together. Measurements are entirely a matter of personal taste.
3. Spread cream cheese - syrup mixture on lower half of brie and cover with the top wedge.
4. Serve at room temperature.
Notes: Currants work nicely too.
Serving Ideas: Absolutely delicious on crackers with a razor-thin slice of granny smith apple.
1/3 - 1/2 Brick Cream Cheese
Pure Maple Syrup
Walnuts, chopped
Raisins, Chopped, *see Note
1. Slice the wedge of brie in half horizontally.
2. Mix maple syrup, cream cheese, walnuts & raisins together. Measurements are entirely a matter of personal taste.
3. Spread cream cheese - syrup mixture on lower half of brie and cover with the top wedge.
4. Serve at room temperature.
Notes: Currants work nicely too.
Serving Ideas: Absolutely delicious on crackers with a razor-thin slice of granny smith apple.
Pasta: Liz A's Spicy Peanut Noodles
10 Ounces Chunky Peanut Butter
4 Tablespoons Soy Sauce
2/3 Cup Water
6 Tablespoons Sugar
2 Tablespoons Sesame Oil
3 Tablespoons Rice Wine Vinegar
12 Cloves Garlic, minced
2/3 Cup Chopped Cilantro
2 Tablespoons & 2 Teaspoons Hot Chili Oil, *see Note
1 Pound Pasta, *see Note
Scallions, chopped
Dry Roasted Peanuts, chopped
1. Beat first 9 ingredients (peanut butter through chili oil) together with an electric mixter (don't use food processor as it may distort the texture and color of this sauce).
2. Store (covered) in fridge for awhile so that the flavors have a chance to marry.
3. Cook pasta according to directions. Bring the sauce to room temperature, warm it in the microwave, or take it right from the fridge (depending on whether you want to serve it hot, cold, or at room temperature), and toss with cooked pasta.
4. Garnish with chopped scallions and chopped peanuts.
Notes:I often use less chili oil. Two tablespoons + 2 teaspoons really makes it quite hot -- and I have a decent amount of tolerance for spicy food! I recommend starting with 1 tablespoon, then testing it for heat before adding more. We usually use linguini, soba noodles or Asian rice noodles.
Serving Ideas: The sauce recipe comes from The Fannie Farmer Cookbook. They suggest serving it with meat, fish or steamed vegetables. The first time we made it we tossed it with pasta and it instantly become a part of our repertoire. We love the recipe because of its versatility. You can easily adjust the heat level by toying with the amount of chili oil; it works equally well as an entree or side dish; it's appealing year-round and it's delicious hot, cold, or at room temperature.
4 Tablespoons Soy Sauce
2/3 Cup Water
6 Tablespoons Sugar
2 Tablespoons Sesame Oil
3 Tablespoons Rice Wine Vinegar
12 Cloves Garlic, minced
2/3 Cup Chopped Cilantro
2 Tablespoons & 2 Teaspoons Hot Chili Oil, *see Note
1 Pound Pasta, *see Note
Scallions, chopped
Dry Roasted Peanuts, chopped
1. Beat first 9 ingredients (peanut butter through chili oil) together with an electric mixter (don't use food processor as it may distort the texture and color of this sauce).
2. Store (covered) in fridge for awhile so that the flavors have a chance to marry.
3. Cook pasta according to directions. Bring the sauce to room temperature, warm it in the microwave, or take it right from the fridge (depending on whether you want to serve it hot, cold, or at room temperature), and toss with cooked pasta.
4. Garnish with chopped scallions and chopped peanuts.
Notes:I often use less chili oil. Two tablespoons + 2 teaspoons really makes it quite hot -- and I have a decent amount of tolerance for spicy food! I recommend starting with 1 tablespoon, then testing it for heat before adding more. We usually use linguini, soba noodles or Asian rice noodles.
Serving Ideas: The sauce recipe comes from The Fannie Farmer Cookbook. They suggest serving it with meat, fish or steamed vegetables. The first time we made it we tossed it with pasta and it instantly become a part of our repertoire. We love the recipe because of its versatility. You can easily adjust the heat level by toying with the amount of chili oil; it works equally well as an entree or side dish; it's appealing year-round and it's delicious hot, cold, or at room temperature.
Sauce: Peanut Sauce
Bruce’s Peanut Sauce (more or less). Who is Bruce? I found this on my hard drive.
4 tablespoons peanut butter
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon of sugar
2 teaspoons of balsamic vinegar
juice of 1/3 lime (or to taste)
1 teaspoon of chili powder (or to taste)
1 tablespoon chopped fresh ginger (or to taste--powdered ginger is ok too)
optional ingredients/substitutes:
sesame seeds
mint
cilantro
coconut milk
Directions:
stir, more or less in order given. Add water a little at a time & stir to thin to desired consistency.
4 tablespoons peanut butter
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon of sugar
2 teaspoons of balsamic vinegar
juice of 1/3 lime (or to taste)
1 teaspoon of chili powder (or to taste)
1 tablespoon chopped fresh ginger (or to taste--powdered ginger is ok too)
optional ingredients/substitutes:
sesame seeds
mint
cilantro
coconut milk
Directions:
stir, more or less in order given. Add water a little at a time & stir to thin to desired consistency.
Soup: Vanessa's Lentil Soup with Caramelized Cumin Onions
The original recipe calls for split peas but we prefer lentils. Make sure that you puree the soup before you add the onions. It is not possible to use too many onions in this soup!
1 c. dried lentils (red or brown) or split peas (yellow or green).
1/2 teaspoon dried basil, crumbled
1 bay leaf (sometimes we use 2)
2 c. water
2 c. chicken broth
2 c. chopped onions (we use more)
1/2 teaspoon whole cumin seed (we use more)
3 tablespoons olive oil
(We also add a diced potato and some sliced carrots for extra body. We usually double or triple the recipe. Red lentils seem to work best b/c they fall apart when cooking.)
In a large heavy saucepan simmer lentils, basil, and bay leaf in water and broth, covered partially, until tender - about 35 minutes. Discard bay leaf.
While lentils are cooking, in a heavy skillet sauté onion and cumin seed in oil over moderately high heat, stirring until golden brown.
In a blender, puree soup in batches until just smooth (we have also used a hand mixer) and transfer back to pot. Stir in onion mixture and salt and pepper to taste.
Makes about 4 cups
1 c. dried lentils (red or brown) or split peas (yellow or green).
1/2 teaspoon dried basil, crumbled
1 bay leaf (sometimes we use 2)
2 c. water
2 c. chicken broth
2 c. chopped onions (we use more)
1/2 teaspoon whole cumin seed (we use more)
3 tablespoons olive oil
(We also add a diced potato and some sliced carrots for extra body. We usually double or triple the recipe. Red lentils seem to work best b/c they fall apart when cooking.)
In a large heavy saucepan simmer lentils, basil, and bay leaf in water and broth, covered partially, until tender - about 35 minutes. Discard bay leaf.
While lentils are cooking, in a heavy skillet sauté onion and cumin seed in oil over moderately high heat, stirring until golden brown.
In a blender, puree soup in batches until just smooth (we have also used a hand mixer) and transfer back to pot. Stir in onion mixture and salt and pepper to taste.
Makes about 4 cups
Appetizer: Liz A's Apricot Thrones with Cheese and Pecans
15 Pecan Halves
2 Ounces Cream Cheese, softened
2 Ounces Blue Cheese, Crumbled, *see Note
15 Dried Apricots, *see Note
1. Preheat oven to 325 degrees.
2. Place pecans on a cookie sheet and toast in the oven until golden brown (10-15 minutes). Transfer to a plate and set aside to cool.
3. Combine cheeses in a small bowl and mix thoroughly. Divide cheese mixture into 3 pieces, then divide each third into five pieces.
4. Place one piece of the cheese mixture on each apricot and top with a toasted pecan half. Transfer the apricots to a serving plate and serve, or cover with plastic wrap and refrigerate for up to 8 hours. Bring to room temperature before serving.
Servings: 15
Notes: I like to use gorgonzola.
Be sure your dried apricots are moist and not desiccated.
Serving Ideas: The recipe also recommends substituting soft brie for the blue cheese, but I have never tried it.
2 Ounces Cream Cheese, softened
2 Ounces Blue Cheese, Crumbled, *see Note
15 Dried Apricots, *see Note
1. Preheat oven to 325 degrees.
2. Place pecans on a cookie sheet and toast in the oven until golden brown (10-15 minutes). Transfer to a plate and set aside to cool.
3. Combine cheeses in a small bowl and mix thoroughly. Divide cheese mixture into 3 pieces, then divide each third into five pieces.
4. Place one piece of the cheese mixture on each apricot and top with a toasted pecan half. Transfer the apricots to a serving plate and serve, or cover with plastic wrap and refrigerate for up to 8 hours. Bring to room temperature before serving.
Servings: 15
Notes: I like to use gorgonzola.
Be sure your dried apricots are moist and not desiccated.
Serving Ideas: The recipe also recommends substituting soft brie for the blue cheese, but I have never tried it.
Dessert: Liz A's Blueberry Buckle
3/4 cup sugar
1/4 cup soft shortening
2 cups well-drained blueberries
1 egg
1/2 cup milk
2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
Topping
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter
Preheat over to 350. Mix well sugar, shortening, and egg
Stir in milk
Added sifted flower, baking powder and salt to wet mixture
Fold in the two cups of blueberries
Pour batter into greased and floured 9 inch square metal, ceramic, or glass pan
Topping:
Mix flour, sugar, and cinnamon for topping
Soften butter in microwave
Mix butter with flour, sugar, and cinnamon mixture. Use pastry blender until mixture resembles large coarse crumbs. Sprinkle on buckle.
Bake at 350 for 35-40 minutes.
1/4 cup soft shortening
2 cups well-drained blueberries
1 egg
1/2 cup milk
2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
Topping
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter
Preheat over to 350. Mix well sugar, shortening, and egg
Stir in milk
Added sifted flower, baking powder and salt to wet mixture
Fold in the two cups of blueberries
Pour batter into greased and floured 9 inch square metal, ceramic, or glass pan
Topping:
Mix flour, sugar, and cinnamon for topping
Soften butter in microwave
Mix butter with flour, sugar, and cinnamon mixture. Use pastry blender until mixture resembles large coarse crumbs. Sprinkle on buckle.
Bake at 350 for 35-40 minutes.
Dessert: Mary Jo's Molasses Ginger Snaps
3/4 cup margarine or shortening (I use butter)
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
Mix together at one time all the ingredients. Form into balls. Roll in sugar. Place wide apart on slightly greased cookie sheet. Bake at 375 for 8 to 10 minutes. Makes 3 to 4 dozen.
For a chewy cookie, bake for the minimum time; for a crisp cookie, bake for the maximum time.
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
Mix together at one time all the ingredients. Form into balls. Roll in sugar. Place wide apart on slightly greased cookie sheet. Bake at 375 for 8 to 10 minutes. Makes 3 to 4 dozen.
For a chewy cookie, bake for the minimum time; for a crisp cookie, bake for the maximum time.
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