(recipe from Cooking Light magazine)
3 cups water
3 cups finely diced carrot
1 cup dried small black, green, or brown lentils
1/4 cups minced fresh onion
1/2 tsp. salt
1 bay leaf
1 Tbsp. butter (I did not use)
Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes. Drain. Stir in butter. Discard bay leaf.
(I did not drain, instead left it a little soupy and served over the celeriac puree (recipe follows). The bay leaf amps up the flavor.)
Saturday, May 24, 2014
Celeriac Puree
(recipe from Cooking Light magazine)
3 cups chopped leek
1 lb. peeled baking potato, cut into 2-inch pieces (about 3 cups)
1 lb. celeriac (celery root), peeled and chopped (about 3 cups)
2 Tbsp. butter (I used olive oil)
1/4 tsp. salt
Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain.
Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt.
(So much better than straight mashed potato! The leek and celeriac give a light, grassy flavor. I suggest using a food processor - a little too much volume even for my Vitamix to handle in the blender.)
3 cups chopped leek
1 lb. peeled baking potato, cut into 2-inch pieces (about 3 cups)
1 lb. celeriac (celery root), peeled and chopped (about 3 cups)
2 Tbsp. butter (I used olive oil)
1/4 tsp. salt
Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain.
Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt.
(So much better than straight mashed potato! The leek and celeriac give a light, grassy flavor. I suggest using a food processor - a little too much volume even for my Vitamix to handle in the blender.)
Saturday, May 17, 2014
Belgian Endive and Apple Salad
(recipe from Cooking Light magazine)
2 Tbsp. minced shallots
2 Tbsp. white wine vinegar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. black pepper (this seemed like a lot to me, so I used only 1/8 tsp.)
1 Tbsp. olive oil
1 Tbsp. walnut oil or olive oil
4 cups julienne-cut Golden Delicious apple (about 2 large)
3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
2 Tbsp. chopped fresh parsley
Combine first 5 ingredients; add oils, stirring well with a whisk. Add apple, tossing well; cover and chill.
Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.
[Note: You can make the dressing early in the day and toss the apples with it to keep them from browning. Wait as long as you can to cut the endive because it discolors where touched with a knife.]
(A simple but delightful salad! I mixed the dressing and apples and kept them in a sealed container in the fridge for about a week. Then, when I wanted a salad, I sliced some endive, chopped some parsley, and mixed them with some of the apples and dressing for an individual portion. Really yummy. I also added some cubed avocado. Tangy and tart.)
2 Tbsp. minced shallots
2 Tbsp. white wine vinegar
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. black pepper (this seemed like a lot to me, so I used only 1/8 tsp.)
1 Tbsp. olive oil
1 Tbsp. walnut oil or olive oil
4 cups julienne-cut Golden Delicious apple (about 2 large)
3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
2 Tbsp. chopped fresh parsley
Combine first 5 ingredients; add oils, stirring well with a whisk. Add apple, tossing well; cover and chill.
Combine apple mixture, endive, and parsley in a large bowl; toss well to coat. Serve immediately.
[Note: You can make the dressing early in the day and toss the apples with it to keep them from browning. Wait as long as you can to cut the endive because it discolors where touched with a knife.]
(A simple but delightful salad! I mixed the dressing and apples and kept them in a sealed container in the fridge for about a week. Then, when I wanted a salad, I sliced some endive, chopped some parsley, and mixed them with some of the apples and dressing for an individual portion. Really yummy. I also added some cubed avocado. Tangy and tart.)
Friday, May 9, 2014
Salmon Moqueca
(recipe from Food52.com)
Fish and marinade:
1 1/2 lb. wild salmon fillets
28 oz. can of peeled whole tomatoes, undrained
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be spicy)
1/4 cup lime juice
1 Tbsp. olive oil
1 tsp sea salt
Stew:
2 Tbsp. olive oil
1 large sweet potato, peeled and diced
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup water (or fish stock)
3/4 cup organic whole coconut milk
1/2 cup minced green onion - for garnish
1/2 cup cilantro, chopped - for garnish
Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over the fish. Allow to marinate for 30 minutes to 1 hour.
Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn't burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed. Add water and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.
(Based on a traditional Brazilian fish stew. I enjoyed eating this over rice noodles. Interesting combination of flavors, with the salmon, tomatoes, sweet potatoes, and coconut milk. Makes a lot, and keeps well in the fridge.)
Fish and marinade:
1 1/2 lb. wild salmon fillets
28 oz. can of peeled whole tomatoes, undrained
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be spicy)
1/4 cup lime juice
1 Tbsp. olive oil
1 tsp sea salt
Stew:
2 Tbsp. olive oil
1 large sweet potato, peeled and diced
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup water (or fish stock)
3/4 cup organic whole coconut milk
1/2 cup minced green onion - for garnish
1/2 cup cilantro, chopped - for garnish
Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over the fish. Allow to marinate for 30 minutes to 1 hour.
Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed so it doesn't burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed. Add water and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
Add fish and marinade and simmer for 10 to 15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.
(Based on a traditional Brazilian fish stew. I enjoyed eating this over rice noodles. Interesting combination of flavors, with the salmon, tomatoes, sweet potatoes, and coconut milk. Makes a lot, and keeps well in the fridge.)
Tuesday, April 29, 2014
Okonomiyaki (Japanese savory pancakes)
(recipe from Food52.com)
Sauce:
1/2 cup mayonnaise
2 Tbsp. soy sauce
2 tsp. sriracha, more or less to taste
Pancakes:
5 large eggs
1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. sea salt
1/3 cup all-purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
oil for frying
1-2 Tbsp. toasted sesame seeds
Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in the cabbage, scallions, and shrimp.
Warm a couple glugs of oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of a saucer. Cook on each side for about 3 minutes, or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds on top of pancakes and serve with dipping sauce.
(So yummy! Kind of a pain to make. The batter is runny, but I made my pancakes a bit smaller and babysat them a little, wielding a spatula to corral the runny batter in the pan. They set pretty quickly, and I got into a rhythm. Also, I mixed the sesame seeds right into the batter. I ate a few warm, and the rest cold from the fridge, dipped in the spicy sauce. Yum!)
Sauce:
1/2 cup mayonnaise
2 Tbsp. soy sauce
2 tsp. sriracha, more or less to taste
Pancakes:
5 large eggs
1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. sea salt
1/3 cup all-purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
oil for frying
1-2 Tbsp. toasted sesame seeds
Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in the cabbage, scallions, and shrimp.
Warm a couple glugs of oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of a saucer. Cook on each side for about 3 minutes, or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds on top of pancakes and serve with dipping sauce.
(So yummy! Kind of a pain to make. The batter is runny, but I made my pancakes a bit smaller and babysat them a little, wielding a spatula to corral the runny batter in the pan. They set pretty quickly, and I got into a rhythm. Also, I mixed the sesame seeds right into the batter. I ate a few warm, and the rest cold from the fridge, dipped in the spicy sauce. Yum!)
Monday, April 28, 2014
Tofu-Cashew Mayonnaise
(recipe from fatfreevegan.com)
One 12.3 oz. package firm silken tofu
1/2 cup raw cashews (about 2 oz.)
3 Tbsp. lemon juice
1 tsp. prepared mustard, any variety
1/8 tsp. granulated onion powder
salt to taste
Drain water from tofu and place it and all other ingredients except salt in a high-speed blender. Blend at highest speed until light and creamy. Add salt to taste and blend again. Seal tightly and keep refrigerated. Stir before each use.
(I tried this recipe because I needed mayo for the neighboring japanese pancake recipe and thought I'd give it a try. Not crazy about using tofu, as I've been trying to steer away from using so many legume-based products. But I found this to be a nice mayo substitute. I did not drain the tofu first. I also added more onion powder and lemon juice than called for, because I like a tangy mayo. It kept well in the fridge for about a week, and was good both by itself spread on toast as well as mixed with other ingredients for a spicy dip.)
One 12.3 oz. package firm silken tofu
1/2 cup raw cashews (about 2 oz.)
3 Tbsp. lemon juice
1 tsp. prepared mustard, any variety
1/8 tsp. granulated onion powder
salt to taste
Drain water from tofu and place it and all other ingredients except salt in a high-speed blender. Blend at highest speed until light and creamy. Add salt to taste and blend again. Seal tightly and keep refrigerated. Stir before each use.
(I tried this recipe because I needed mayo for the neighboring japanese pancake recipe and thought I'd give it a try. Not crazy about using tofu, as I've been trying to steer away from using so many legume-based products. But I found this to be a nice mayo substitute. I did not drain the tofu first. I also added more onion powder and lemon juice than called for, because I like a tangy mayo. It kept well in the fridge for about a week, and was good both by itself spread on toast as well as mixed with other ingredients for a spicy dip.)
Saturday, April 26, 2014
Walnut Miso Noodles
(recipe from 101cookbooks.com)
4 oz. whole wheat spaghetti or linguini (or soba)
1 small bunch of asparagus, sliced thinly (1/4-inch thick)
1/2 cup walnuts, toasted
1/4 cup olive oil
1 medium clove garlic, peeled
2 Tbsp. mellow white miso paste
2 Tbsp. white wine vinegar
1 tsp. honey
2 big pinches salt (or to taste)
1/4 cup+ warm water
Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt, chopped fresh chives, toasted walnuts
Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil.
To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
Add as much or as little dressing as you like to the noodles and toss well. Arrange in two bowls or on a platter - I finished off this version topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few toasted walnuts, and some chives.
(I found I liked the asparagus sliced into thin strips lengthwise, which blended with the noodles better. I cooked my asparagus with the noodles a little longer than 10 seconds, as I like mine less crunchy. The dressing is very tasty. I cut down a bit on the olive oil.)
4 oz. whole wheat spaghetti or linguini (or soba)
1 small bunch of asparagus, sliced thinly (1/4-inch thick)
1/2 cup walnuts, toasted
1/4 cup olive oil
1 medium clove garlic, peeled
2 Tbsp. mellow white miso paste
2 Tbsp. white wine vinegar
1 tsp. honey
2 big pinches salt (or to taste)
1/4 cup+ warm water
Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt, chopped fresh chives, toasted walnuts
Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil.
To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
Add as much or as little dressing as you like to the noodles and toss well. Arrange in two bowls or on a platter - I finished off this version topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few toasted walnuts, and some chives.
(I found I liked the asparagus sliced into thin strips lengthwise, which blended with the noodles better. I cooked my asparagus with the noodles a little longer than 10 seconds, as I like mine less crunchy. The dressing is very tasty. I cut down a bit on the olive oil.)
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