Recipes
July 13, 2010
Sweet Potato Biscuits
Ingredients:
2 cups unbleached flour
1 Tbs. sugar
2 tsp baking powder
5 Tbs. chilled unsalted butter – cut into small pieces
1 pound cooked and mashed sweet potatoes without the skins
1/2 cup fat free milk (or milk substitute)
Instructions:
Preheat oven to 400
Combine flour, sugar, baking powder and salt in a bowl.
Cut in butter until mixture resembles coarse meal.
Combine sweet potato, milk, and honey.
Add potato mixture to flour mixture – stirring until moist.
Turn dough out onto a lightly floured surface, knead lightly 5 times.
Roll dough to a 1/4 inch thick rectangle.
Cut in half lengthwise and then vertically into 12 equal pieces.
Place on baking sheet coated with cooking spray.
Bake at 400 for 15 minutes or until lightly browned.
Remove and cool 5 minutes on wire rack.
thanks, Susie Hall, for your recipe!
***
July 6, 2010
Sweet Cucumber Salad with Chilies and Peanuts
This salad makes a perfect appetizer to any Asian flavored meal. The quick pickling sauce combined with the hot pepper add a brilliant tasting sweet and sour mix, then Mr. cucumber comes in and cools everything down. Perfection!
Ingredients:
2 tbsp rice wine vinegar
2 tsp sugar
1 tsp salt
1 pound English cucumbers, peeled and cut into matchsticks
2 ½ tbsp mint leaves, chopped
1 jalapeno, seeded and finely chopped
A handful of chopped peanuts or cashews
Instructions:
In a small saucepan, heat the vinegar and sugar together, stirring, until the sugar is dissolved; stir in the salt and least cool for room temperature.
Toss the cooled vinegar mixture with the cucumber, mint, and jalapeno. Let stand for 10 minutes, then toss again and season with salt and pepper (to taste).
This appetizer is best served in small doses: try in placing decorative spoons and then adding the nut garnish. Or serve in cucumber bowls: cut a cucumber into little squares and then remove the middle (leaving the bottom intact) and fill with the salad, then garnish with the nuts.
***
June 29, 2010
Blueberry Salad with Arugula and Grilled Corn
This salad has so many bold flavors that is literally seems to pop in your mouth. I would serve this as an accompaniment to a hearty steak or a balsamic-glazed grilled Portobello; the point is to serve this with something rich in flavor for an amazing contradiction in taste.
Ingredients:
Vinaigrette:
1 tbsp white wine vinegar
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
Salt and pepper, to taste
For the salad:
2 ears sweet corn
1 cup fresh blueberries
4 cups arugula
½ cup scallions (green onions), sliced
Instructions:
Pre-heat the grill and grill the corn until the kernels get slightly blackened and charred, let cool before you slice the kernels off the cob.
Whisk together the vinegar, lemon juice, and olive oil; season with salt and pepper.
Toss together the corn kernels, blueberries, arugula, and scallions
Toss the salad with the dressing until everything is evenly coated.
***
June 22, 2010
Carrot Ginger Soup
This soup comes directly from first Sol Senter Celebration. So for those of you who missed the party and for those who want to remember the tastes, this soup received more compliments than any other course served the entire meal.
Ingredients:
2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt, plus more for seasoning
1 tablespoon minced garlic
2 tablespoon minced ginger
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
4 cups chicken stock or vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh oregano
1/2 teaspoon freshly cracked black pepper, plus more for seasoning
Instructions:
In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.
In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.
In a small bowl, combine the yogurt, honey, thyme and black pepper.
With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.
***
June 15, 2010
Traditional Kabobs
With so many exciting recipes, it’s easy to forget about a little ol’ fashion kabob and considering this week’s summer weather, it’s a perfect time to fire up the grill!
Ingredients:
Yellow squash
white pearl onion – peeled
pineapple
red pepper
green bell pepper
cherry tomatoes
garlic cloves – peeled
Meat of choice (optional) – salmon, chicken, scallops
Olive oil
Salt and pepper
Kabob sticks
Instructions:
Chop squash, peppers, pineapple and meat into 1 inch squares.
Separate the garlic cloves.
Do not cut the white pearl onions, garlic cloves, or cherry tomatoes.
Add all ingredients, one at a time, onto the kabob sticks. Alternate each ingredient to create a colorful arrangement, or according to your taste combination preference.
Brush a little olive oil on each kabob and salt and pepper to taste.
Grill on medium heat, turning periodically until the meat is thoroughly cooked, or for just veggie kabobs, grill for about 15 minutes.
***
June 8, 2010
Sweet Corn Cheddar Pancakes
Ingredients:
2/3 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1 1/4 cups buttermilk
1 tablespoon corn oil
1/2 cup shredded sharp cheddar cheese
4 tablespoons finely chopped green onions
1-2 tablespoons chopped cilantro
1/2 – 1 cup cooked corn kernels
additional corn oil, for cooking pancakes
spicy tomato salsa
sour cream
Instructions:
Combine cornmeal, flour, baking powder, salt, and pepper in a bowl. Mix egg, buttermilk, and corn oil in another bowl; stir in cheese, green onions, cilantro, and corn kernels. Mixture can stand at room temperature up to an hour.
Heat a griddle or large, heavy skillet over medium flame several minutes.
Reduce heat to medium-low and brush cooking surface with corn oil. Cook pancakes in batches: Ladle batter onto hot griddle, 1/4 cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on other side until done. Serve with hot salsa and sour cream. Makes 10-12 pancakes.
Recipe courtesy of ”From Asparagus to Zucchini – A Guide to Cooking Farm-Fresh Seasonal Produce”
***
June 1, 2010
Sautéed Collard Greens
What to do with collard greens?? Saute ‘em! They make for a great side dish alone or on top of couscous, rice, or any other grain.
Ingredients:
collard greens
garlic – to taste (I like a lot!)
olive oil (or sesame oil, or coconut, depending on the taste you’re going for)
Kosher salt – to taste
cayenne pepper – dash (optional)
Instructions:
Wash greens, cut out the spine and chop.
Chop garlic.
Use a small amount of oil, add garlic and greens and sautee on medium heat until the greens are soft.
Add salt to taste and just a dash of cayenne for a little pizzazz!
That’s it! Super easy, tasty side dish!
Extra leaves? Use as a wrap instead of tortillas or bread.
***
May 25, 2010
Bell Pepper & Couscous Salad with Baked Tofu
Ingredients:
1 lb. firm tofu, drained
¼ cup tamari or reduced-sodium soy sauce
1 Tbsp Dijon mustard
1 clove garlic, minced
1 tsp honey
¼ cup water
1-cup couscous
Pinch of cayenne
3 stalks celery, diced
1 red bell pepper, ½ of it diced and the other ½ thinly sliced
1 green bell pepper, ½ of it diced and the other ½ thinly sliced
1-cup cilantro, chopped
1 – 2 tbsp. Balsamic vinegar
Handful of sesame seeds
4 leaves of Romaine lettuce
Instructions:
Preheat the oven to 400
Slice the tofu into 8 slices and place in a glass baking dish.
In a small bowl, whisk together the tamari (or soy sauce), Dijon, garlic, honey, and water.
Pour over tofu and bake in the oven for 45 minutes, or until the tofu is browned and the marinade is absorbed.
Prepare couscous according to package directions.
Transfer to a large bowl and let cool slightly.
Crumble 4 of the baked tofu slices into the couscous and add the celery, the diced red and green bell peppers, cilantro, and vinegar, season with salt and pepper.
To Serve, place a Romaine leaf on each serving plate, spoon salad on top, and place 1 slice of baked tofu on top. Garnish with thin bell pepper strips and sesame seeds.
***
May 18, 2010
Eggplant Parmesan Bread Pizza
This isn’t your traditional pizza, so throw any preconceived notions out the window. The eggplant gets roasted then spread over the bread as sort-of a thick jam; adding a creamy texture and a mellow yet present flavor. The eggplant spread is then topped with a chucky home-made tomato sauce and finished with an elegant smoked mozzarella; finally the bread hits the oven to toast and becomes an oozy gooey crispy pizza.
Ingredients:
1 large or 2 small eggplant
¼ cup extra virgin olive oil
Salt and pepper, to taste
1 red onion, finely chopped
2 large garlic cloves, minced
1 lb. vine-tomatoes, chopped
1/3 cup basil leaves, chopped
1 loaf ciabatta bread, split horizontally
½ cup Parmesan cheese, grated or shaved
8 slices smoked mozzarella
Instructions:
Preheat the broiler to 450. Halve the eggplants lengthwise and, using a small sharp knife, score into small crosshatch cubes, being careful not to cut through the skins. Drizzle with 3 tbsp olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 20 minutes.
Meanwhile, in a medium saucepan, heat the remaining 1 tbsp olive oil, over medium heat. Add the onion and garlic and cook until softened, 6-7 minutes. Stir in the tomatoes and season with salt and pepper, and cook for 10 minutes. Stir in the basil leaves until wilted and keep the mixture warm over low heat.
Scoop out the eggplant flash and spread over the bread. Top with the tomato mixture and the parmesan cheese. Layer 4 slices of the mozzarella over each bread slice. Place the bread pizzas on a baking sheet and toast in the oven until the cheese melts, about 5 minutes. Cut each loaf into 4 pieces.
***
May 11, 2010
Grilled Salmon with Asparagus, Orange, and Sesame Seeds
Ingredients:
4 fillets of salmon, approx. 1 inch thick
salt and pepper
2 limes, juiced
3 tbsp dark tamari, or soy sauce
2 inches fresh ginger root, grated
2 tbsp vegetable, or canola oil
chives, to garnish
1¼ # asparagus spears
2 oranges
1 inch ginger root, grated
2 tbsp toasted sesame seeds (to toast: place seeds in a dry skillet over medium heat for 3-5 minutes)
Instructions:
Preheat grill over medium heat.
Place the salmon in a shallow dish and season the fish with salt and pepper.
In a small bowl combine the limejuice, tamari or soy sauce, 2 inches grated ginger, and oil, pour over the salmon and gently toss to coat. Let rest for 10 minutes.
Grill on a hot grill pan for 6 minutes per side or until the fish is flakes easily.
Trim the woody ends of the spears, set aside
Using a vegetable peeler, make long thin strips of orange zest from both oranges, leaving the white pith behind. Cut the ends off the zested oranges and stand them up-right on a cutting board. Remove the pith in strips, using a paring knife, discard the pith. When the oranges are peeled and trimmed, turn them on their sides and slice into ¼ inch rounds, set aside.
In a skillet with a cover, bring 1-inch of water to a boil with the zest strips of the oranges and the 1 inch grated ginger root. Allow this to simmer for 1 minutes then add 1 tsp salt and the asparagus. Simmer the spears for 3-5 minutes until just tender.
Assemble:
Place a few spears on each dinner plate, layering them back a forth, crisscrossing the spears over the orange slices. Sprinkle the sesame seeds on top and finish with a portion of salmon, garnish with fresh chives.
***
May 4, 2010
Coconut Rice Pilaf
To me this is the side dish that marks grilling season (and it’s not even grilled)!! Every year I make this rice dish to accompany grilled vegetable kabobs and grilled halibut topped with a mango and black-bean salsa! You definitely don’t have to make the full meal to get the experience, this dish works well with so many great flavors and is even good just on its own. I encourage you to try it as I have never met someone who could resist the mellow coconut-rice flavors.
Ingredients:
2 tbsp olive oil
1 cup brown onion, chopped
1 ½ cups jasmine rice
¾ cup dry white wine, such as a Viognier
1 cup vegetable or chicken broth
½ cup coconut milk
½ tsp salt
2 tbsp orange peel, zested
Instructions:
Add the oil to a medium pot over medium –high heat. Add the onion and sauté, stirring often, until soft, about 4 minutes. Next add the rice and cook, stirring, for 2 minutes. Once the rice is toasted, add the white wine and cook, stirring often, until absorbed, 3 minutes.
Add in the broth, the coconut milk, and the salt. Stir to combine, then cover, reduce the heat to low, and simmer until the rice is fully cooked (this time could be anywhere from 20-55 minutes, depending on the brand of rice you buy, please refer to the package instructions).
Right before serving, stir in the orange zest.
***
April 27, 2010
PATIO ARTICHOKE SUPPER
Ingredients:
¼ cup chopped green onions
2 tablespoons each slivered almonds and chopped cilantro
2 tablespoons olive oil
6 ounces angel hair pasta, cooked
1 ½ cups diced cooked or smoked turkey (optional)
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon pepper
4 cooked large California artichokes
Sauté onions, almonds and cilantro in olive oil until almonds are browned. Add cooked pasta, turkey (optional), lime juice, salt and pepper. Cook and toss until thoroughly heated. Carefully remove center cone of artichoke petals and scrape out fuzz with a small spoon. Fill artichokes with pasta mixture. Spoon fresh salsa on pasta filling and between petals of artichokes. Makes 4 servings.
Fresh salsa: Combine 2 cups diced tomatoes, ½ cup chopped green pepper, ¼ cup each chopped Anaheim chili pepper and green onions, 2 tablespoons chopped cilantro, 4 teaspoons lime juice, 1 teaspoon garlic salt, ½ teaspoon crushed dried oregano and ¼ teaspoon bottled hot pepper sauce; mix well. Makes about 3 cups.
Cooking directions for artichokes:
Trim stems so artichokes stand upright. Cut ¼ to 1/3 off tops of artichokes. Stand prepared artichokes in deep saucepan or pot with 3 inches boiling water. If desired, oil, lemon juice and seasoning can be added to cooking water. Cover and boil gently 25 to 40 minutes, depending on size, or until a petal near the center pulls out easily. Preparation time: about 45 minutes.
Courtesy California Artichoke Advisory Board
***
April 20, 2010
Tomato and Avocado Salad with a Lime-Herb Dressing
Ingredients:
For Dressing:
1 tbsp chopped mint
1 tbsp chopped marjoram
½ cup chopped cilantro
4-5 tbsp olive oil
1 jalapeno, seeded and finely diced
2-3 tbsp fresh limejuice
½ tsp sea salt
For Salad:
1-½ lb. tomatoes, cut into bite sized pieces
1 large avocado, peeled and cut into bite sized pieces
1 Japanese cucumber, peeled and cut into bite sized pieces
1 yellow bell pepper, cut into bite sized pieces
1 small onion, chopped (or several scallions, chopped)
2 cups Romaine, chopped
Sea salt, to taste
2 oz. Feta cheese, crumbled
Optional – 8 large pimiento-stuffed olives, sliced
Instructions:
Combine all ingredients for dressing in a bowl; whisk to fully combine all flavors. Taste and add more lime juice if the dressing is not acidic enough.
In a large bowl, add tomatoes, avocado, cucumber, bell pepper, onion, Romaine lettuce, and a few pinches of salt. Toss; add the dressing and the feta cheese (add the olives now, if using). Make sure everything is thoroughly combined, pile onto plates and serve!
Leftover mint? Combine with green tea, let steep in the sun for several hours. Serve over ice for a nice refreshing drink
***
April 13, 2010
Baked Zucchini Fries
These make a great substitute for either French fries or fried zucchini strips. The breading is healthier, as is the cooking method. Use these as an appetizer on a night you’re serving salmon or as a side dish on a night you’re serving burgers. The recipe instructions are kid friendly as well, so if you have little ones, bring them into the kitchen and let them combine the dry ingredients and be in charge of coating the zucchini with the breading. Kids are always more willing to try foods if they’ve helped create them.
Ingredients:
2 cups unseasoned bread crumbs
1/2 cup grated Parmesan cheese
1 t kosher salt
1/2 t ground black pepper
2 cups flour (you can also use whole wheat or gluten free)
4 large eggs, beaten (you can also use water or an egg substitute)
6 medium zucchini, peeled, cut lengthwise, then into fries (the ideal shape is 2in x 1/4in)
Instructions:
Combine bread crumbs, Parmesan cheese, salt and pepper in a bowl or zipper-top plastic bag.
Place flour in a separate bowl and beaten eggs in another bowl.
Dip zucchini sticks first in the flour until lightly coated, then in the beaten eggs.
Toss them in the bread crumb mixture until covered.
Transfer zucchini sticks to a non-stick baking sheet and bake at 400 until coating is crisp, about 20 minutes.
Cool slightly before eating. Serve with your favorite dipping sauce!
***
April 6, 2010
Cauliflower Soufflé
This is one of my favorite ways to eat cauliflower; this cooking method creates a dish that is light and creamy with an intensely delicate flavor. I must admit, I used to be afraid of cooking soufflés, because I have heard they can be messed up quite easily, but I have made this particular dish often and if the directions are followed, you cannot mess it up. Serve this with a light salad and grilled salmon to round out the dish!
Ingredients:
1 cauliflower
2 tablespoons butter (can use vegan)
2 tablespoons flour
1 cup milk (can use any kind you like)
salt and pepper
ground nutmeg
4 eggs
1 cup cheddar cheese (can use vegan)
Instructions:
Preheat oven to 350.
Cook cauliflower in boiling, salted water until tender, drain well
and mash really well (I put mine in the blender)
Melt butter in medium saucepan, blend in flour and cook, stirring
over medium heat until bubbly; do not let mixture brown.
Add milk to butter-flour mixture and cook, stirring over medium
heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg.
Remove from heat.
Lightly beat egg yolks and stir into sauce.
Then stir in cheese and cauliflower until smooth.
In a large bowl, beat egg whites until stiff but not dry.
Fold cauliflower mixture gently but thoroughly into beaten egg
whites. Pour into a buttered 2 quart soufflé dish.
Bake in preheated oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once.
***
March 30, 2010
Creamy Bean Dip with a Tomato-Avocado Topping
Now that the sun is out and the warm weather is here, why not throw a party. An al fresco party with all your closest friends and family is just what we need after this heavy winter season. So fire up the grill, dust off your porch chairs, and invite the neighbors! Serve this dip as an appetizer and your guests will be sure to have a great time.
Ingredients:
1 (16 oz) can refried beans
4 oz cream cheese (use vegan), softened
¾ cup salsa
½ cup Mexican-style cheese (use vegan), shredded
2 avocado, chopped (squeeze lime juice on top to prevent browning)
1 heirloom tomato, chopped
1 small red onion, chopped
4 oz cilantro, chopped
Instructions:
In a microwavable bowl, combine the beans, cream cheese, salsa, and cheese, microwave for 4 minutes total, stirring at every 30 second interval. You can also melt this in a small saucepan on the stove top; just make sure to stir often so the bottom doesn’t burn.
In a small bowl, mix the avocado, tomato, onion, and cilantro.
When the bean dip is hot, top with the tomato-avocado mixture.
Serve warm with chips and veggies.
***
March 23, 2010
Kale Salad with Blood Oranges
1 large bunch black kale
4 small blood oranges (segmented, juice reserved)
zest of 1 Meyer lemon (about 2 teaspoons)
1 large shallot, finely chopped
1/4 cup extra virgin olive oil
salt and pepper, to taste
Wash kale and pet off excess water. If center stems are tender enough to eat, simply trim the bottom inch or two. If center stems are thick or tough, cut or tear them out. Slice leaves into thin ribbons.
In large bowl, whisk together blood orange juice, meyer lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of ground pepper. Add the kale and, using your hands, massage the dressing into the leaves. Add blood orange segments and toss to combine.
Let stand for 20 minutes . Taste, and season to taste.
ENJOY!!
***
March 16, 2010
Twice Baked Potatoes with Spinach
Ingredients:
4 large yellow or russet potatoes
2 bags baby spinach
1 cup sour cream, regular or vegan
¼ tsp nutmeg
1 cup white cheese, grated, regular or vegan
Salt and pepper, to taste
Chives, to garnish
Instructions:
Preheat the oven to 350
Bake the potatoes for 40 minutes, let cool, then split length-wise
Spoon out the insides of the potatoes, leaving a thin layer of potato inside the shell
In a bowl mix together the potatoes insides, spinach, sour cream, nutmeg, and ¾ of the cheese, salt, and pepper
Re-stuff the potato shells, sprinkle the remaining ¼ cup cheese on top and bake for 20 minutes; garnish with chives and serve hot
****
Recipe for March 9, 2010
Arugula, Melon, and Prosciutto Panini w/ a vegetarian option
Ingredients:
3 Medium Ciabatta Rolls – Halved. (use a gluten free bread if needed)
1 Pkg. Softened Brie – Cut into thin-ish slices
1 bunch arugula (2 if the bunches are small)
1/2 Cantaloupe Melon – Cut into 1/4″ thin slices
1 Pkg. Cured Prosciutto Slices
Vegetarian option: use 1 Pkg. Original Tofurky in place of prosciutto
Instructions:
Onto bottom half of ciabatta roll:
Pile on 1 layer of brie slices (About 2 pieces)
Add 1 layer of prosciutto (2 to 3 pieces)
Add 1 layer of cantaloupe (1 or 2 pieces)
Pile on a small handful of arugula (Don’t want to over-do it!)
Place Top half of roll over arugula, and press firmly.
Place under a med-high broiler for approximately
2 to 3 minutes each side.
It might help to place a heavy iron over the Panini to hold things together.
When Panini’s are done, the ciabatta should be quite golden brown with the brie gooey and slightly melted and the prosciutto warmed through.
Cut into fours and watch them disappear!
***
Recipe for March 2, 2010
Smokey Refried Bean Tostadas
Ingredients:
2 tbsp canola or vegetable oil
1 medium red onion, finely chopped
1 tsp ground cumin
2 cans (15 oz) pinto beans, rinsed and drained
1 tsp kosher salt
1 cup water
2 tbsp smoky hot sauce (such as a chipotle hot sauce)
8 tostadas shells (fried corn tortillas)
1 cup crumbled queso fresco or feta cheese
¾ cup tomato, diced
½ cup radishes, thinly sliced
½ cup loosely packed cilantro leaves
Instructions:
Heat oil in medium skillet over medium-high heat; add the onion and cook, stirring often, until softened about 3 minutes. Add the cumin and cook until fragrant, 30 seconds.
Add the beans, salt, and water; working quickly smash the beans with a potato masher or the back of a fork until most but not all beans are broken, simmer until the beans look creamy and spreadable and most of the water has been absorbed, about 5 minutes. Stir in the hot sauce and season with more salt, if needed.
To serve: spread each tortilla with 1/3 cup of the beans, and top with the cheese, tomatoes, radishes, and cilantro. Makes eight, serve two per person.
