(recipe from Whole Foods Market)
1 sweet potato, chopped and roasted in the oven until fork tender
1/2 (14.5 oz.) can garbanzo beans, drained (I used the whole can)
3 Tbsp. tahini
1 clove garlic
1/2 lemon, juiced
1 1/2 Tbsp. cumin (or to taste)
1 1/2 tsp. smoked paprika (or to taste)
1/4 tsp. cinnamon
1/2 carrot, grated
Dash of nutmeg
Place all ingredients into a food processor and blend until smooth. Adjust seasonings and stir.
(A nice take on hummus. I had a large sweet potato, so I adjusted the other ingredients to my taste. I also added some olive oil and salt & pepper. Serve with zucchini, cucumber, or whole-grain crackers.)
Sunday, April 5, 2015
Friday, March 13, 2015
Roasted Asparagus with Red Pepper Sauce
(recipe from Moosewood Restaurant New Classics, via a newspaper clipping)
1 Tbsp. olive oil, plus more to oil the pan
1 lb. fresh asparagus
1 large garlic clove, minced or pressed
1/4 tsp. salt
1 red bell pepper, cored, seeded, and cut lengthwise into 8 strips
Sauce:
1/4 cup olive oil
1 garlic clove, minced or pressed
1 Tbsp. red wine vinegar
2 to 3 tsp. chopped fresh dill
salt and pepper to taste
Heat the oven to 400F. Lightly oil a baking pan.
Cut off the tough stem ends of the asparagus and discard. Wash and dry asparagus. Toss the spears with the Tbsp. of olive oil, the garlic and salt, and arrange them in a single layer on one half of the baking tray. On the other half of the tray, arrange the red pepper strips.
Roast, turning vegetables every 10 minutes, until tender, about 25 to 30 minutes. Set asparagus aside and let come to room temperature.
Place roasted pepper strips in a blender with the sauce ingredients. Puree until smooth. Season with more salt and pepper if desired.
Arrange asparagus on a serving platter. Drizzle some sauce over asparagus, and pass the rest when serving. (Or, as I did, just dip the spears!)
(I very much enjoyed the roasted asparagus, as opposed to steaming. The sauce was a nice accompaniment.)
1 Tbsp. olive oil, plus more to oil the pan
1 lb. fresh asparagus
1 large garlic clove, minced or pressed
1/4 tsp. salt
1 red bell pepper, cored, seeded, and cut lengthwise into 8 strips
Sauce:
1/4 cup olive oil
1 garlic clove, minced or pressed
1 Tbsp. red wine vinegar
2 to 3 tsp. chopped fresh dill
salt and pepper to taste
Heat the oven to 400F. Lightly oil a baking pan.
Cut off the tough stem ends of the asparagus and discard. Wash and dry asparagus. Toss the spears with the Tbsp. of olive oil, the garlic and salt, and arrange them in a single layer on one half of the baking tray. On the other half of the tray, arrange the red pepper strips.
Roast, turning vegetables every 10 minutes, until tender, about 25 to 30 minutes. Set asparagus aside and let come to room temperature.
Place roasted pepper strips in a blender with the sauce ingredients. Puree until smooth. Season with more salt and pepper if desired.
Arrange asparagus on a serving platter. Drizzle some sauce over asparagus, and pass the rest when serving. (Or, as I did, just dip the spears!)
(I very much enjoyed the roasted asparagus, as opposed to steaming. The sauce was a nice accompaniment.)
Basil-Mint Pesto
(recipe from Williams Sonoma - Vegetarian cookbook)
1 1/2 cups lightly packed fresh basil leaves
1/4 cup fresh parsley leaves
4 cloves garlic, roughly chopped
1/2 cup olive oil (I used half olive oil and half tahini)
1 1/4 cups freshly grated Parmesan cheese (I used 1 cup walnuts)
1 cup firmly packed mint leaves
salt and freshly ground pepper
Combine in a blender, process until smooth. (Can add extra oil or tahini, if needed.) Season to taste with salt and pepper.
(Very delicious!)
Sunday, February 8, 2015
Kabocha Squash, Fennel, + Ginger Soup with Spicy Coconut Cream
(recipe from dollyandoatmeal.com)
1 kabocha squash, halved and seeded
1 large leek (or 2 small), white and light green parts sliced
1 clove garlic, chopped
1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
2 tsp. fresh oregano (or 1 tsp. dry)
1 bay leaf
1 Tbsp. olive oil
1 Tbsp. coconut oil
5 cups filtered water (or broth)
1 tsp. fine grain sea salt
freshly ground pepper
1 cup spicy coconut cream (recipe below)
1 1/2 tsp. fresh lemon juice
spicy coconut cream:
1 can organic coconut milk
1 tsp. fresh lemon juice
a couple pinches of salt
1/8 tsp. cayenne pepper
To make the coconut cream, whisk the coconut milk with the lemon juice, salt and pepper. Taste and adjust accordingly, adding more lemon, salt or cayenne. Set aside.
Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven. Cook squash until fork tender, about 50-65 minutes. Let the squash cool until it's ready to handle. Scoop squash out into a bowl and set aside.
In a large soup pot, heat olive oil and coconut oil over medium heat. Add sliced leeks and oregano, and saute until leeks are soft; add garlic and cook for 30 seconds. Add the fennel and ginger, and cook for about 5 minutes, until fennel is soft and ginger is fragrant. Add the kabocha, bay leaf, water, salt, and pepper. Stir.
Turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. Remove from heat and stir in 1 cup of the spicy coconut cream.
In batches, puree soup in a blender or food processor until smooth. Transfer soup back to the pot and bring to a low simmer. Stir in lemon juice and taste for seasoning, adjust if necessary.
Serve soup with a dollop of leftover spicy coconut cream, poppy seeds, or chopped fennel fronds.
(Such amazing flavor! I used about a cup less broth, and liked the heartier consistency. My first time using kabocha, and I thought it had an incredible depth of flavor - my favorite squash soup thus far.)
1 kabocha squash, halved and seeded
1 large leek (or 2 small), white and light green parts sliced
1 clove garlic, chopped
1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
2 tsp. fresh oregano (or 1 tsp. dry)
1 bay leaf
1 Tbsp. olive oil
1 Tbsp. coconut oil
5 cups filtered water (or broth)
1 tsp. fine grain sea salt
freshly ground pepper
1 cup spicy coconut cream (recipe below)
1 1/2 tsp. fresh lemon juice
spicy coconut cream:
1 can organic coconut milk
1 tsp. fresh lemon juice
a couple pinches of salt
1/8 tsp. cayenne pepper
To make the coconut cream, whisk the coconut milk with the lemon juice, salt and pepper. Taste and adjust accordingly, adding more lemon, salt or cayenne. Set aside.
Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven. Cook squash until fork tender, about 50-65 minutes. Let the squash cool until it's ready to handle. Scoop squash out into a bowl and set aside.
In a large soup pot, heat olive oil and coconut oil over medium heat. Add sliced leeks and oregano, and saute until leeks are soft; add garlic and cook for 30 seconds. Add the fennel and ginger, and cook for about 5 minutes, until fennel is soft and ginger is fragrant. Add the kabocha, bay leaf, water, salt, and pepper. Stir.
Turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. Remove from heat and stir in 1 cup of the spicy coconut cream.
In batches, puree soup in a blender or food processor until smooth. Transfer soup back to the pot and bring to a low simmer. Stir in lemon juice and taste for seasoning, adjust if necessary.
Serve soup with a dollop of leftover spicy coconut cream, poppy seeds, or chopped fennel fronds.
(Such amazing flavor! I used about a cup less broth, and liked the heartier consistency. My first time using kabocha, and I thought it had an incredible depth of flavor - my favorite squash soup thus far.)
Maple Pecan Shortbread Cookies
(recipe from Kinfolk magazine)
2 cups all-purpose flour
1 cup finely chopped pecans
1/4 tsp. salt
1 cup unsalted butter, softened
1/4 cup light brown sugar
1/4 cup maple syrup
1 large egg white, lightly beaten with 1 Tbsp. of water
Coarse sanding or sparkling sugar, for rolling
In a large bowl, whisk together the flour, 1/2 cup of the pecans and the salt.
In another bowl, using an electric mixer on medium speed, beat together the butter, brown sugar, and maple syrup until pale and fluffy. With the mixer on low speed, slowly add the flour mixture and mix just until a dough forms, stopping to scrape down the sides of the bowl as needed.
Divide the dough between 2 large sheets of plastic wrap and form each into a long log, about 1 1/2 inches in diameter. Wrap tightly and chill until firm, at least 1 hour.
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Brush each log of dough with some of the beaten egg white and roll it in sanding sugar to coat evenly. Slice the logs into 1/2-inch-thick disks and arrange them at least 1 inch apart on the prepared baking sheets. Lightly brush the tops with the beaten egg and sprinkle with the remaining chopped pecans. Bake the cookies until they're lightly golden on the bottom, 10 to 14 minutes. Let them cool on wire racks.
(I made these cookies at Christmas time for giving. They are light and delightful, and easy to make. I even made one batch using whole wheat flour, which created a nuttier-tasting, even lighter-textured cookie.)
2 cups all-purpose flour
1 cup finely chopped pecans
1/4 tsp. salt
1 cup unsalted butter, softened
1/4 cup light brown sugar
1/4 cup maple syrup
1 large egg white, lightly beaten with 1 Tbsp. of water
Coarse sanding or sparkling sugar, for rolling
In a large bowl, whisk together the flour, 1/2 cup of the pecans and the salt.
In another bowl, using an electric mixer on medium speed, beat together the butter, brown sugar, and maple syrup until pale and fluffy. With the mixer on low speed, slowly add the flour mixture and mix just until a dough forms, stopping to scrape down the sides of the bowl as needed.
Divide the dough between 2 large sheets of plastic wrap and form each into a long log, about 1 1/2 inches in diameter. Wrap tightly and chill until firm, at least 1 hour.
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Brush each log of dough with some of the beaten egg white and roll it in sanding sugar to coat evenly. Slice the logs into 1/2-inch-thick disks and arrange them at least 1 inch apart on the prepared baking sheets. Lightly brush the tops with the beaten egg and sprinkle with the remaining chopped pecans. Bake the cookies until they're lightly golden on the bottom, 10 to 14 minutes. Let them cool on wire racks.
(I made these cookies at Christmas time for giving. They are light and delightful, and easy to make. I even made one batch using whole wheat flour, which created a nuttier-tasting, even lighter-textured cookie.)
Thursday, January 29, 2015
Carrot Coconut Soup with Chile and Lime
(recipe from Orangette)
1/2 stick unsalted butter (I used an equivalent amount of half olive oil, half coconut oil)
2 lb. carrots, peeled and chopped
1 medium onion, chopped
Kosher salt
4 cups vegetable broth
1 1/2 to 2 cans unsweetened coconut milk (I used only one can)
About 2 Tbsp. sriracha, or to taste
Lime wedges, for serving
Fresh cilantro leaves, chopped, for serving (optional)
Melt the butter in a large pot over medium-high heat. Add the carrots and onion, season with a couple good pinches of salt, and cook, stirring often, until the carrots are softened, 15-20 minutes. Stir in the broth, 1 1/2 cans of the coconut milk, and 1 Tbsp. of the sriracha. Bring to a simmer, and cook, stirring occasionally, until the vegetables are very soft and the liquid is slightly reduced, about 45 minutes. Puree in small batches in a blender, or right in the pot with an immersion blender. Check for seasoning, and add more salt and/or sriracha, if you like. (Recommended to add one more Tbsp. of sriracha.) If you'd like more richness, stir in more coconut milk. Reheat as needed.
Serve with a generous squeeze of lime in each bowl, and top with cilantro.
(Easy, tasty, hearty pureed soup. The sriracha gives an unexpected kick.)
1/2 stick unsalted butter (I used an equivalent amount of half olive oil, half coconut oil)
2 lb. carrots, peeled and chopped
1 medium onion, chopped
Kosher salt
4 cups vegetable broth
1 1/2 to 2 cans unsweetened coconut milk (I used only one can)
About 2 Tbsp. sriracha, or to taste
Lime wedges, for serving
Fresh cilantro leaves, chopped, for serving (optional)
Melt the butter in a large pot over medium-high heat. Add the carrots and onion, season with a couple good pinches of salt, and cook, stirring often, until the carrots are softened, 15-20 minutes. Stir in the broth, 1 1/2 cans of the coconut milk, and 1 Tbsp. of the sriracha. Bring to a simmer, and cook, stirring occasionally, until the vegetables are very soft and the liquid is slightly reduced, about 45 minutes. Puree in small batches in a blender, or right in the pot with an immersion blender. Check for seasoning, and add more salt and/or sriracha, if you like. (Recommended to add one more Tbsp. of sriracha.) If you'd like more richness, stir in more coconut milk. Reheat as needed.
Serve with a generous squeeze of lime in each bowl, and top with cilantro.
(Easy, tasty, hearty pureed soup. The sriracha gives an unexpected kick.)
Friday, January 23, 2015
Roasted Yam and Apple Salad
(recipe from Bon Appetit magazine)
Vinaigrette:
2 1/2 Tbsp. apple cider vinegar
1 Tbsp. mild Indian curry paste (I just used curry powder, about a teaspoon)
2 1/4 tsp. honey
3/4 tsp. Dijon mustard
1/2 cup vegetable oil
Salad:
3 lbs. yams (red-skinned sweet potatoes), peeled, cut into 1- to 1 1/4-inch cubes
2 Tbsp. vegetable oil
1 Tbsp. cumin seeds
1 Tbsp. sesame oil
1 tsp. salt
3 large Fuji or Gala apples (I used only 2), cored, cut into 1- to 1 1/4-inch cubes
2 cups stemmed green grapes
1 cup dried cranberries
1/2 cup almonds, toasted, chopped
Whisk the first 4 vinaigrette ingredients in a medium bowl. Gradually whisk in the oil. Season to taste with salt and pepper. Cover and chill. (Vinaigrette can be made 4 days ahead.)
Preheat oven to 375F. Spray a large rimmed baking sheet with nonstick spray (or use parchment paper). Mix yams and the next 4 salad ingredients in a large bowl. Spread out on the prepared sheet in a single layer. Roast until the yams are tender and lightly browned on some edges, about 1 hour. Cool to room temperature.
Place the apples, grapes, and cranberries in a very large bowl. Add yams to bowl, scraping in any juices from the baking sheet. Add vinaigrette to salad; toss gently to coat. Transfer to a large platter, sprinkle with almonds, and serve.
(The magazine says this is inspired by a Mozambique dish. It is a nice mix of sweet and savory. An interesting salad! I really enjoyed the cumin and curry in contrast to the sweetness of the other ingredients. I found it stored well for several days in a covered container in the fridge.)
Vinaigrette:
2 1/2 Tbsp. apple cider vinegar
1 Tbsp. mild Indian curry paste (I just used curry powder, about a teaspoon)
2 1/4 tsp. honey
3/4 tsp. Dijon mustard
1/2 cup vegetable oil
Salad:
3 lbs. yams (red-skinned sweet potatoes), peeled, cut into 1- to 1 1/4-inch cubes
2 Tbsp. vegetable oil
1 Tbsp. cumin seeds
1 Tbsp. sesame oil
1 tsp. salt
3 large Fuji or Gala apples (I used only 2), cored, cut into 1- to 1 1/4-inch cubes
2 cups stemmed green grapes
1 cup dried cranberries
1/2 cup almonds, toasted, chopped
Whisk the first 4 vinaigrette ingredients in a medium bowl. Gradually whisk in the oil. Season to taste with salt and pepper. Cover and chill. (Vinaigrette can be made 4 days ahead.)
Preheat oven to 375F. Spray a large rimmed baking sheet with nonstick spray (or use parchment paper). Mix yams and the next 4 salad ingredients in a large bowl. Spread out on the prepared sheet in a single layer. Roast until the yams are tender and lightly browned on some edges, about 1 hour. Cool to room temperature.
Place the apples, grapes, and cranberries in a very large bowl. Add yams to bowl, scraping in any juices from the baking sheet. Add vinaigrette to salad; toss gently to coat. Transfer to a large platter, sprinkle with almonds, and serve.
(The magazine says this is inspired by a Mozambique dish. It is a nice mix of sweet and savory. An interesting salad! I really enjoyed the cumin and curry in contrast to the sweetness of the other ingredients. I found it stored well for several days in a covered container in the fridge.)
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