zucchini Cakes! (July 20th, 2010)
a super easy, vegetarian snack or appetizer

2 green onions
1/4 c mayonnaise
2 tsp horseradish (i used woodmans original)
1 tsp milk
1 zucchini
1 small clove of garlic
1 egg yolk
1 tbsp flour, plus 1/4 c for dipping (i use 1/2 flour half cornstarch)
1 tbsp olive oil

-cut up the green onions into 1/2 an inch pieces, and put half of them in a bowl.  add mayonnaise, horseradish and milk to the bowl and stir well until combined.  this is the spicy dip for the top!  reserve the rest of the green onions.

-cut off the end of the zucchini and discard.  grate the zucchini and place it on a paper towel- squeeze all excess water out, over the sink (real important!)

-finely chop the garlic, or pass it through a garlic press

-lightly beat the egg yolk in a large bowl, add the green onions, garlic, and 1 tbsp of flour- season with salt and pepper to taste.  form the zucchini mixture into small cakes, coat them generously with the flour/cornstarch and flatten them slightly.

-heat the canola oil to a medium heat in a nonstick skillet.  add the zucchini cakes, and cook for 5 to 7 minutes each or until golden brown.  top it with the sauce!

-you may want to double or triple the recipe as i did.  yum, enjoy!

Sauteed Chickpeas with Broccoli & Parmesan (July 27th, 2010)
yum.  i used veggie broth, and a bit more to taste.  you can use chicken or beef broth if you'd like.  i also added red habanero's and almonds just at the last minute 

2  tablespoons  olive oil
1  small onion, thinly sliced
4  cloves garlic, thinly sliced
Salt and pepper
1 1/2  heads broccoli, including stalks, trimmed and chopped (2 cups)
1  (10.5 oz.) can chickpeas, drained and rinsed
1/3  cup  chicken or vegetable broth
1/4  teaspoon  crushed red pepper
1/3  cup  Parmesan shavings

-in a large skillet (preferably one with a lid), warm olive oil over medium heat until hot. 

-carefully add onion, garlic and salt, and sauté, stirring often, until onion becomes transparent and garlic just begins to turn golden brown, 4 to 5 minutes.

-toss in broccoli; sauté for 3 minutes. Add chickpeas, broth and red pepper. Stir once, cover and cook for 3 minutes more, just to heat through and finish cooking broccoli.

-uncover, season with pepper (you can add the habanero's now + almonds if you'd like.. now!)  sprinkle with Parmesan and serve.

-whoa.  easy. 

 Tofu and Cauliflower Curry (July 29th, 2010)
 A mild yummy curry.

1 pack of firm tofu (14 ounce)
2 tbsp olive oil
1 medium onion sliced and diced
1 tsp mustard seeds
3/4 tsp cumin seeds
2 tsp curry powder
4 garlic cloves
4 cups cauliflower florets
1/4 c water
1 tsp salt
1 regular can of diced tomatoes, not drained
1 tsp salt

-cut tofu into pieces and dry on paper towel

-heat a large skillet over medium heat with oil, add mustard seeds and cumin and sizzle for about 10 seconds, or until the mustard seeds begin to pop.

-dice onions and add to skilled with curry powder- cook 10 minutes stirring frequently to avoid burning- until the onions are golden brown.

-mince garlic and add to onion mixture- sautee for 1 minute.

-stir in tofu, cauliflower, water, salt, and tomatoes- simmer and reduce heat to medium low and cook for 15 minutes covered. 

-serve on rice or eat with roti.  yeaaa! 

Green Lentil Dhal (July 29th, 2010)
So, so, so delicious.

1 cup whole green lentils
1 tsp ground turmeric
1/2 tsp salt
1 tbsp ghee / vegetable oil
1 heaped tsp of cumin seeds
1 small yellow onion, sliced thinly (or chopped finely, if you wish)
2 cloves of garlic (i used 4!)
1 tsp grated fresh ginger
1-2 green chillies
1/4 tsp Punjabi garam masala

-put the lentils into a pan with 2 cups of water (you might need more later if you want it runnier, i added a lot more!!). let it boil, and skim the scum from the top. now add turmeric, and continue cooking until soft (around 30 mins!) when the lentils are soft, add the salt. add a pinch of sugar if you want now. add some warm water if you like your lentils less thick or even soupy. (you can mash them now too!)

-to make the tarka, first pop the cumin seeds in some hot oil. add the cumin. fry for a few seconds, until the cumin releases its fragrance.  then, add the onion, sprinkle it with salt and fry until golden brown. now add the chillies, ginger and garlic, and fry for some more, until they soften.

-pour the onion mixture into the dhal and stir through, leaving some tarka on top. Now add the garam masala. 

-serve with some chapattis or rice ( i made roti with water, salt and 1 cup flour (knead until you have a stiff dough, roll thin, and cook on dry frying pan til it starts to brown + bubble))


Easy Pesto! (August 3rd, 2010)
If the garlic over powers, i put more almonds in.  i like my pesto super nutty.

-blend together: 1/4 c almonds, 4 cloves garlic, 1 1/2 c fresh basil, 1/2 c olive oil, 1 pinch ground nutmeg, and salt and pepper to taste.  oh! voila! 

Honey Oregano Vinaigrette  (August 4th, 2010)
Yeah, this is yummy.  Put it on feta and beets!

-blend together 1 garlic clove, 6 tsp olive oil, 2 tsp red wine vinegar, 2 tsp dried oregano, 2 tsp dijon mustard, and 2 tsp honey!!!!

Stuffed Zucchini! (August 4th, 2010)

desired amount of zucchini's
1 red onion
pinch of hot pepper flakes
pinch of salt
handful of golden raisins
handful of pine nuts
feta (desired amount!) 
  -preheat oven to 400 F

-use desired amount of zuc's, cut in half, and hollow out.

-cut the zucchini insides up coarsely and set aside.  

-in a skillet, add chopped onion and a pinch of salt.  cook for 5 mins.  add zucchini, hot pepper flakes and cook for 5 more minutes on medium heat.  

-stir in half pine nuts and half raisins, remove from heat.

-place zucchini shells on a baking sheet and fill with skillet mixture.  add the rest of the raisins and pine nuts, and top with feta.   

-bake in the oven for 10 minutes, or until shells are tender.

voi------- la. 

Blueb Muffins! 

1 1/2 c flour
3/4 c white sugar
1/2 tsp salt
2 tsp baking powder
1/3 c veg oil
1 egg
1/3 c milk
1 c fresh bluebs

for the crumb topping:
1/2 c white sugar
1/3 c all-purpose flour
1/4 c butter
1 1/2 tsp ground cinnamon

-preheat oven to 400 degrees.  grease muffin cups or line with muffin liners.

-combine 1 1/2 c flour, 3/4 c sugar, salt and baking powder.

-put veg oil into a 1 cup measuring cup, add the egg and fill the cup up to the top with milk.

-add the veg oil mixture with the flour mixture.

-fold the fresh bluebs into the mixture and fill up the muffin cups.

now for the crumb topping...

-mix together 1/2 c sugar, 1/3 c flour, 1/4 c butter and 1 1/2 tsp cinnamon.  mix with fork and sprinkle over muffins before baking.

-bake for 20 to 25 mins in preheated oven. 

thanks brother!  

Apricot Viniagrette
kay, its good.

1/2 c olive oil
2 tbsp balsamic vinegar 
2-3 tbsp apricot jam
1 tsp Dijon mustard

mix it together!  

my salad had feta, candied walnuts, dried apricots, romaine (but i'd use spinach!) 
Related Posts Plugin for WordPress, Blogger...