Today on the menu: baby bok choy and baby spinach sauted in chicken broth with goat cheese crumbles and pomegranate seeds.
Sunday, October 30, 2011
Wednesday, October 26, 2011
Monday, October 24, 2011
Turkey Chipotle Butternut Squash Chili (makes 4 servings);
- 8 oz ground lean turkey
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 1 hot chili pepper, minced
- 1 ts olive oil
- 1/2 TB ground cumin
- 1 TB oregano
- 1 1/2 TB chili powder
- 1/4 ts ground cinnamon
- 1 ts taco seasoning
- 1 fresh (or dried) bay leaf
- 1/2 TB brown organic sugar
- 1/2 can no salt added diced tomatoes
- 2 chipotles in adobe sauce, diced
- 1/2 cup frozen (or fresh) corn
- 1/2 cup cubed butternut squash (I always have some frozen for the feta spinach muffins)
- 1/2 regular sized can of cannellini beans, drained and rinsed
- 2 handful fresh baby spinach
- 3 cups of water
- 1 ts chicken bouillon
Saturday, October 22, 2011
Monday, October 17, 2011
- 9 1/2 inch tart pan (best with removable bottom)
- store-bought (or home-made) bake-ready pie crust
- 1 pound Italian plums, washed, stone removed, quartered
- 3-4 tablespoon of ground hazelnuts or almonds
- 2 eggs
- 150ml millk
- 1/4 cup fine sugar
- 1/2 ts vanilla extract
Friday, October 14, 2011
Berbere-Spiced Red Lentils: (makes 2 servings)
- 1/4 cup dried red lentils (available at Indian grocery stores or online)
- 1/4 cup dried chickpeas (or half can, drain and rinsed)
- 1 small (8oz) can no-salt added can tomato sauce
- 1 TB berbere
- 1 ts olive oil
- 1/2 white onion, chopped
- 1 garlic cloves, peeled and minced
- 1 cup water
- 1/2 TB brown sugar
- 1 ts vegetable bouillon
In a saute pan, heat the oil and sweat the chopped onion until it is translucent. Add the minced garlic and fry for about 1 min (make sure to not burn them). Add the dried red lentil, and the rinsed chickpeas, and stir until all the ingredients are mixed. Turn off stove, and pour the mix in a small slowcooker. Add the tomato sauce, the berbere, refill the empty tomato sauce can with water and add, add the bouillon and the brown sugar. Stir, cover and cook on low for 5-6 hours until the chickpeas are cooked. Season with additional salt and pepper to taste.
Thursday, October 13, 2011
Vegan Chili Verde with Hominy, skinny-jeans-fied (original source): (makes 4 large servings)
Open the can of mild green chiles and pour then in a processor. Coarsely chop the raw poblano peppers and add them to the food processor, and puree until smooth. This makes for a nice deep green color of the chili.
Heat the oil in a heavy, large pot over low to medium heat. Add the chopped onions, diced potatoes, yams, garlic, and tomatillos. Cover and sweat until the onions are tender. Mix in the oregano, flour, and cumin. Add the hominy with the juices and the broth as well as the chile sauce from the food processor. Bring the chili to a low simmer.
Cover and simmer the chili 20 minutes, but stir regularly because it tends to stick to the pot bottom because of the tomatillos. After the first 20min, uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often again, 20 to 25 minutes longer. Season with salt and pepper if desired.
Serve with your favorite toppings. I added greek yogurt and avocado slices.
Wednesday, October 12, 2011
Roasted Figs (makes 2 servings):
- ca 10 fresh Mission figs, halved
- 1/4 cup cabernet sauvignon
- juice of 1/2 lemon
- zest of 1 lemon
- 1 TB super-fine sugar
- 3 whole star anise
- 1 small cup Greek yogurt (like Fage)
- 1 TB + 1 ts honey
- 1/4 ts cinnamon
Arrange the figs in an oven-safe baking dish. In a small bowl, mix the cabernet, lemon juice, lemon zest, sugar and star anise. Pour over the mission figs, and bake for about 20 min.
Mix a small cup of Greek yogurt with honey and cinnamon. Serve 10 half mission figs, still warm, on a plate for each portion, and top with a 1/2 cup of the sweetened Greek yogurt, and a drizzle of honey.
Tuesday, October 11, 2011
Despite a surge of summery temperatures it is undeniably fall. The leaves have turned their color, and it is much chillier on a regular day. That also means I like my vegetables warm again. I am going into my second fall/winter of almost vegan eats, and these are some of my recent lunches, inspired by baby bok choy from Trader Joes, fresh baby spinach, frozen peas, frozen artichoke hearts (also in stock at TJs again) and my favorite, petite brussels sprouts (Wholefoods). For added protein, I made a batch of the tofu spinach mix from my vegan lasagna. The perfect addition.
Monday, October 10, 2011
Sunday, October 9, 2011
My fig tree did only produce one fig that never matured, but there is always Trader Joes to the rescue. A whole box of California mission figs! This is a simple salad, with chopped local radicchio from the farmers market, some chinese cabbage, goat cheese crumbles and quartered mission figs with a home-made balsamic vinaigrette.
There was a 5 day stretch of winter foreboding last week: dark skies, cold temperatures and continuous rain. My body responded as necessary: putting me into a state of winter-ready hibernation. But the sun and even summer temperature came back this weekend. 80s? My body was more than ready to jerk me back into high energy and bright mood, and so I headed to the coast.
Belfast, ME, is a good coastal destination, nice old red brick houses town center with amazing stores, and one of my favorite restaurant in Maine, Chase’s Daily. The restaurant is housed in basically one large tall room, with tables and chairs in the front, a cordoned area which separates the restaurant kitchen area, a large old-fashioned counter with the tastiest looking tarts and croissants and a lavish cheese counter. The back area of the restaurants is an empty, hardwood floor lined art gallery space in the winter, but in the summer and fall it is an indoor farmers market. Since Chase’s Daily grows most of their produce on their own farm, and the surplus is sold in the back part of the restaurant. So, you can get bread, cheese and veggies, and before you get ready to labor in the kitchen yourself, you can relax with a cappucino and a plum tart, or a Tuscan bean soup and some Geary’s ale as in my case.
Sunday, October 2, 2011
This year, September has been a good month to find plenty of chanterelles in the woods. I have been foraging several times and brought home so many wild mushroom I had to freeze a few pounds of chanterelles. The last loot was, however, prepared right away. Chanterelles with 1 Tb of butter, 1 finely chopped shallot, cleaned and sliced chanterelles, salt, pepper, a 1/2 Tb of creme fraiche and chopped fresh parsley. Fall time fare at its best!
Saturday, October 1, 2011
It is apple picking time again! Maybe not today since it rains, so it is more apple cake baking time. This is one of my favorite apple cake recipe from La tartine gourmande. It is not only elegant and tasty, but also glutenfree.
Apple Olive Oil Cake a la Tartine Gourmande (makes 2 small cakes or 1 large):
- 1/2 TB butter
- 5 smaller apples, peeled, cored and finely diced
- 1/2 cup blond organic cane sugar + 1 TB for the apples
- 1/2 TB vanilla extract
- 1 ts finely chopped lemon thyme
- 4 organic free-range eggs
- Pinch of sea salt
- 1/3 cup olive oil
- 100 g millet flour & 100g brown rice flours*
- 65 g almond meal*
- 40 g quinoa flour*
- 2 teaspoons baking powder
*Or 200 g (gluten-free) all-purpose flour replacing all the other flours and almond meal combined
In a sautee pan, heat 1/2 TB butter over medium heat. When warm, add the diced apples with 1 Tb cane sugar, and cook for 5 minutes, or until the apples are softer. Set aside.
Preheat the oven to 350 F. Spray 2 smaller or 1 larger (i.e.10-inch) mold with baking spray (with butter and flour) and set aside.
In a bowl, combine the flours and baking powder and lemon thyme. In another bowl, beat the eggs with the sugar and a pinch of salt and the vanilla extract. Add the olive oil and mix well. Add the wet mixture to the flours. Fold the apples in the cake batter. Transfer the batter to the molds and bake the cake for 40 minutes for a very small mold and 50 min for a small, but higher mold, or until a sharp knife inserted in the middle comes out dry. Let the cakes cool for 5 minutes before unmolding.