Adapted from foodconfidence.com.
1 c cooked quinoa
1/2 c chopped blanched almonds
1 c old-fashioned oats
1/4 c unsweetened shredded coconut
2 T honey or maple syrup
1 t vanilla extract
2 T nut butter
1/3 c chocolate chips
1/4 t salt
If you quinoa is still hot, it will melt the chocolate chips when you mix it, so plan accordingly: if you want the chips to be whole, let the quinoa cool. Mix nut butter, vanilla, and honey together in a small bowl and set aside. Mix remaining ingredients and then add in the nut butter mixture until combined. Roll into small balls and store in refrigerator or freezer (chill before eating). Makes 2 dozen 1" cookies.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Thursday, June 28, 2012
Monday, June 4, 2012
Notfried Pinto Beans
1 lb dry pinto beans
3 bay leaves
1/2 tsp cumin seed
1/2 tsp salt
1 green bell pepper
1 onion
ground cumin, oregano, salt to taste
Soak pinto beans and cook using your preferred method, with the measured salt, cumin seed, and bay leaves. When the beans are done, preheat oven to 400. Chop finely the onion and bell pepper and place each on a baking sheet (no oil needed). Roast for about 20 minutes or until the pieces have lost most of their moisture and are beginning to brown (check every 5 minutes). Strain beans, reserving liquid. Puree beans with onion and pepper pieces, adding liquid as needed. Season to taste with salt, oregano, and cumin.
3 bay leaves
1/2 tsp cumin seed
1/2 tsp salt
1 green bell pepper
1 onion
ground cumin, oregano, salt to taste
Soak pinto beans and cook using your preferred method, with the measured salt, cumin seed, and bay leaves. When the beans are done, preheat oven to 400. Chop finely the onion and bell pepper and place each on a baking sheet (no oil needed). Roast for about 20 minutes or until the pieces have lost most of their moisture and are beginning to brown (check every 5 minutes). Strain beans, reserving liquid. Puree beans with onion and pepper pieces, adding liquid as needed. Season to taste with salt, oregano, and cumin.
Wednesday, May 9, 2012
Rhubarb Custard Pie
Crust
5 dates, chopped roughly
1 c old-fashioned oats
1/2 c. pecan meal
2 T flax meal
3 T water
Preheat oven to 400. Mix flax meal and
water in small bowl; set aside. Chop dates in food processor until
very fine, then add oats and pecan meal and process until a coarse
meal has formed. Add the flax mixture and combine. Press into
oiled pie plate.
Filling
2 c. milk of your choice
1 T cornstarch in 2 T water
10 dates, finely diced
1 T maple syrup
3 eggs
1-2 c. rhubarb, finely chopped (1c. will be very subtle)
Place rhubarb in pie plate on crust.
Heat milk; add dates, maple syrup, and cornstarch mixture. Cook
gently, stirring occasionally. When the mixture has thickened and
the dates are soft, puree with an immersion blender. In separate
bowl, beat eggs. Whisk 1 T milk blend into the eggs at a time until
tempered, then whisk in the rest and pour into the pie plate.
Bake for 10 minutes at 400, then 30
minutes at 350.
Wednesday, March 7, 2012
Navratan Korma
Adapted from 660 Curries by Raghavan Iyer. This was excellent and much easier than I expected. Modifications: ghee eliminated; roasted tofu subbed for paneer; vegetables increased and adapted for what was available; roasted instead of boiled.
The tofu: 1 lb tofu, drained, pressed, cubed, and roasted at 400F for about 30 minutes.
The vegetables:
1 c cauliflower florets cut to 1/2 inch across the top, roasted at 400F for 15 minutes
1 c red bell pepper, in 1/2 inch pieces, roasted at 400F for about 10 minutes
1 c green peas
1.5 c green beans, cut into 1 to 2 inch pieces
2 c carrot pieces, about 1/2 inch diameter by 1/4 inch thick
--- Steam peas, green beans, and carrots over 1 c water for about 5 minutes. Set steaming basket aside and leave steaming water in pot. (Use two baking trays for the roasting; put tofu and cauliflower in the oven first, then remove the cauliflower and use that baking tray for the peppers.)
The sauce:
1 c diced onion
1/3 c cashew pieces
1/3 c minced prunes, or raisins
1 T minced ginger root
1 clove garlic, minced
2 whole cloves
1/2 tsp cardamom seeds
1 bay leaf
1 T ketchup or tomato paste
1 t salt
3/4 t turmeric
3/4 t garam masala
--- Heat vegetable steaming water and add onion through bay leaf. Cook gently about 10 minutes or until onion is soft and prune pieces are plumped. Remove bay leaf and cloves. Transfer to blender and add ketchup, salt, turmeric, and garam masala. Blend well.
--- Put vegetables in pot and pour the sauce over them. Turn heat to low, just to reheat all ingredients gently. Add 1 c water to blender and blend again to get the rest of the sauce ingredients; add to pot and stir well. Serve when hot, over rice if desired.
Friday, March 2, 2012
Whole Grain Pancake Mix
This is a mix I used prior to our less-flour eating. It is a useful blend to speed baking and cooking, and also is infinitely adaptable to introduce kids (and adults!) to different whole grain flours and flavors.
It greatly speeds the process of making multigrain pancakes as there are just a few things to combine at cooking time. Put the mixing instructions on a label right on the bag or container for easy reference.
Options to replace sugar: another dry sweetener, such as date sugar, in the mix; liquid sweeteners added at cooking time; no sugar, but jam or maple syrup on top of the pancakes; fruit added in the form of a puree, dried, fresh, or frozen fruit; etc. Experiment!
9 c flour, vary with your preferences. Suggested mixture:
3c unbleached or white whole wheat,
2 c whole wheat flour,
1 c each quick oats or old-fashioned,
1 c barley flour,
1 c rye flour,
1 c buckwheat flour
1/3 c sugar, or less (since they will have syrup on them, anyway)
2 tsp salt
6 tbsp baking powder
Mix together and store in a cool, dry location.
To make 4 servings of pancakes, mix together:
1 1/2 c pancake mix
1 egg, or your choice of egg substitute
2 tbsp oil
1 to 1 1/2 c liquid which can consist of a couple tbsp of plain yogurt in water, or buttermilk and water or regular (dairy or non-) milk and water in a 1:1 ratio - start with 1c liquid and add more to make a pourable but still thick batter.
This mix can also be used to make muffins, biscuits, and other quick breads.
For 12 muffins or 1 loaf, use 2 c mix, 1 egg, 1/4 c oil, and 1 c liquid. Add more sweetener if desired, and fruit of choice. Bake muffins at 400 for about 18 minutes, loaf at 350 for about 50-60 minutes.
For biscuits, use 2 c mix and cut in 1/4 c butter (4 tbsp) or 1/4 c frozen canola oil. Add 3/4 c liquid. You can add an egg if you like. Drop biscuits or roll and cut out, and bake at 400 for about 10-20 minutes, depending on size.
It greatly speeds the process of making multigrain pancakes as there are just a few things to combine at cooking time. Put the mixing instructions on a label right on the bag or container for easy reference.
Options to replace sugar: another dry sweetener, such as date sugar, in the mix; liquid sweeteners added at cooking time; no sugar, but jam or maple syrup on top of the pancakes; fruit added in the form of a puree, dried, fresh, or frozen fruit; etc. Experiment!
9 c flour, vary with your preferences. Suggested mixture:
3c unbleached or white whole wheat,
2 c whole wheat flour,
1 c each quick oats or old-fashioned,
1 c barley flour,
1 c rye flour,
1 c buckwheat flour
1/3 c sugar, or less (since they will have syrup on them, anyway)
2 tsp salt
6 tbsp baking powder
Mix together and store in a cool, dry location.
To make 4 servings of pancakes, mix together:
1 1/2 c pancake mix
1 egg, or your choice of egg substitute
2 tbsp oil
1 to 1 1/2 c liquid which can consist of a couple tbsp of plain yogurt in water, or buttermilk and water or regular (dairy or non-) milk and water in a 1:1 ratio - start with 1c liquid and add more to make a pourable but still thick batter.
This mix can also be used to make muffins, biscuits, and other quick breads.
For 12 muffins or 1 loaf, use 2 c mix, 1 egg, 1/4 c oil, and 1 c liquid. Add more sweetener if desired, and fruit of choice. Bake muffins at 400 for about 18 minutes, loaf at 350 for about 50-60 minutes.
For biscuits, use 2 c mix and cut in 1/4 c butter (4 tbsp) or 1/4 c frozen canola oil. Add 3/4 c liquid. You can add an egg if you like. Drop biscuits or roll and cut out, and bake at 400 for about 10-20 minutes, depending on size.
Thursday, February 23, 2012
Wednesday Soup: Roasted Vegetable Pinto Bean Soup
The roasted vegetables leave a fabulous aroma in the house and lend great flavor to this simple bean soup. Estimated cost for the pot of soup: $4.65 - about 6 servings at $0.78/each, plus extra cooked beans for another meal - huevos rancheros, or burritos, or to add to salads.
1 lb dried pinto beans, soaked and drained
2 bay leaves
1 piece nori
1 medium yellow squash
14 oz can diced tomatoes, drained
1 medium onion
1 red bell pepper
1 tsp. salt
2 tsp. smoked paprika
1 tsp. cumin
1/4 c. chopped fresh parsley
Preheat oven to 300F. Bring beans to boil in water to cover with nori and bay leaves. Boil for 10 minutes, then reduce heat to simmer and cook until done. Meanwhile, chop squash, onion, and bell pepper into bite-sized pieces. Oil a 13x9 pan and mix together the squash, onion, pepper, and tomatoes. Roast in the oven for about an hour, stirring after 30 minutes. Turn off oven heat and leave vegetables until the beans are cooked. Remove half of the beans from the pot and save for another use. Add the vegetables, salt, and spices to the beans and bean broth in the pot and cook another 15 minutes. By this time, the nori should have dissolved into small pieces; if not, chop finely and return to soup. Add the fresh parsley, stir well, and serve.
The roasted vegetables leave a fabulous aroma in the house and lend great flavor to this simple bean soup. Estimated cost for the pot of soup: $4.65 - about 6 servings at $0.78/each, plus extra cooked beans for another meal - huevos rancheros, or burritos, or to add to salads.
1 lb dried pinto beans, soaked and drained
2 bay leaves
1 piece nori
1 medium yellow squash
14 oz can diced tomatoes, drained
1 medium onion
1 red bell pepper
1 tsp. salt
2 tsp. smoked paprika
1 tsp. cumin
1/4 c. chopped fresh parsley
Preheat oven to 300F. Bring beans to boil in water to cover with nori and bay leaves. Boil for 10 minutes, then reduce heat to simmer and cook until done. Meanwhile, chop squash, onion, and bell pepper into bite-sized pieces. Oil a 13x9 pan and mix together the squash, onion, pepper, and tomatoes. Roast in the oven for about an hour, stirring after 30 minutes. Turn off oven heat and leave vegetables until the beans are cooked. Remove half of the beans from the pot and save for another use. Add the vegetables, salt, and spices to the beans and bean broth in the pot and cook another 15 minutes. By this time, the nori should have dissolved into small pieces; if not, chop finely and return to soup. Add the fresh parsley, stir well, and serve.
Friday, December 9, 2011
Wednesday's Soup
I've started a new activity for the winter, which is Wednesday soup and open craft time for my friends. I'll make a big pot of soup each week, and enjoy the company of whoever is available that day while we work on projects together after lunch. Leftover soup is never a problem in this house... I like to eat it for breakfast and lunch, and Lavender takes it for lunch, too.
This week's soup was adapted from Moosewood Restaurant Low-Fat Favorites. I've liked every recipe I've made from this book, although I never prepare them exactly as written. Recipes are just a guideline! Here, I've made it a more filling stew-like meal by using the whole pound of split peas. I also added spinach, chipotle pepper, and celery, and used vinegar instead of lime juice (which is probably lovely, but was not in my refrigerator).
Green, Orange, and Gold Split Pea Soup (about 10 servings; prep + cooking time ~ 2 hours)
2 c chopped onions sauteed in 1 t olive oil or chicken fat
1 lb yellow split peas
6 c chicken or vegetable broth
2 c peeled and diced sweet potatoes
1 c cored, peeled, and diced apples
1 c finely diced celery
1.5 tsp cumin
1 tsp turmeric
1 tsp coriander
1 T minced fresh ginger
1 cinnamon stick
2 tsp chili powder
1 dried chipotle pepper
3/4 c diced tomatoes
1 T soy sauce
1 tsp red wine vinegar
2 c fresh spinach, slivered
Rinse split peas and add to large pot with all ingredients through the dried chipotle pepper. Bring to a boil and then lower heat to a gentle simmer. Cook until peas are done and beginning to fall apart, about 60-90 minutes. Remove chipotle pepper and either discard it, or, if you want more of its flavor, take out the seeds and return the pulp to the soup. Add tomatoes, soy sauce, and vinegar and puree slightly with an immersion blender if desired. Add spinach and continue to heat gently until it is wilted.
This week's soup was adapted from Moosewood Restaurant Low-Fat Favorites. I've liked every recipe I've made from this book, although I never prepare them exactly as written. Recipes are just a guideline! Here, I've made it a more filling stew-like meal by using the whole pound of split peas. I also added spinach, chipotle pepper, and celery, and used vinegar instead of lime juice (which is probably lovely, but was not in my refrigerator).
Green, Orange, and Gold Split Pea Soup (about 10 servings; prep + cooking time ~ 2 hours)
2 c chopped onions sauteed in 1 t olive oil or chicken fat
1 lb yellow split peas
6 c chicken or vegetable broth
2 c peeled and diced sweet potatoes
1 c cored, peeled, and diced apples
1 c finely diced celery
1.5 tsp cumin
1 tsp turmeric
1 tsp coriander
1 T minced fresh ginger
1 cinnamon stick
2 tsp chili powder
1 dried chipotle pepper
3/4 c diced tomatoes
1 T soy sauce
1 tsp red wine vinegar
2 c fresh spinach, slivered
Rinse split peas and add to large pot with all ingredients through the dried chipotle pepper. Bring to a boil and then lower heat to a gentle simmer. Cook until peas are done and beginning to fall apart, about 60-90 minutes. Remove chipotle pepper and either discard it, or, if you want more of its flavor, take out the seeds and return the pulp to the soup. Add tomatoes, soy sauce, and vinegar and puree slightly with an immersion blender if desired. Add spinach and continue to heat gently until it is wilted.
Wednesday, October 12, 2011
Summer Wrap
This wrap is loosely based on summer rolls, the fresh and delicious, not-fried rolls that are on the menu at some Thai and Vietnamese restaurants, made with rice paper wrappers.
per serving:
1 tortilla of choice (not corn) - mine were 6" so if you use very large tortillas, adjust quantities below accordingly
1 Tbsp peanut or almond butter
1/4 tsp tamari or soy sauce
1/4 c shredded Romaine or spinach
3 T shredded carrot
a few slivers of sliced bell pepper
any other random vegetables you have ready to go - I added some shredded Brussels sprouts
Add ingredients in order listed, and roll it up. Slice or not.
Cost: about $0.50 each. Lavender took 2 of these for lunch today, with olives, fruit salad, and carrots. Total lunch cost, $1.75. (Largest individual cost = tortillas at $0.25 each.)
Thursday, May 26, 2011
Granola, updated
Even Easier Granola
6 c rolled oats, old-fashioned or thick cut
1 T cinnamon
1 c unsweetened applesauce
Mix cinnamon and oats, then add applesauce and mix thoroughly. Spread on 2 lightly oiled baking sheets and bake at 300F for 20 minutes. Shake pans lightly and switch locations in oven; bake for another 20 minutes. Allow to cool on pans and then store in refrigerator. Add dried fruit, coconut, and/or nuts/seeds when you eat it - this allows for endless variety of flavors and uses.
This recipe uses applesauce in place of the oil and honey in my other recipe.
6 c rolled oats, old-fashioned or thick cut
1 T cinnamon
1 c unsweetened applesauce
Mix cinnamon and oats, then add applesauce and mix thoroughly. Spread on 2 lightly oiled baking sheets and bake at 300F for 20 minutes. Shake pans lightly and switch locations in oven; bake for another 20 minutes. Allow to cool on pans and then store in refrigerator. Add dried fruit, coconut, and/or nuts/seeds when you eat it - this allows for endless variety of flavors and uses.
This recipe uses applesauce in place of the oil and honey in my other recipe.
Wednesday, May 25, 2011
Rhubarb-fig Compote with Cinnamon Rice (and thoughts on sugar)
I was slightly dismayed when I realized that we would be on the full elimination during the peak of rhubarb season, but then I thought about my successes in sweetening muffins and cookies with only dried fruit. Now that I've been off sugar for 5 weeks, I'm not sure that I even want to test it after the elimination period is completed. There are so many flavors available in fresh, whole foods - why go back to wheat flour and sugar? Not that they won't tempt me, as they've always done. But now I know that neither of those is necessary for a satisfying day of food - including dessert.
The only sweetener here is the figs. The cinnamon rice has a sweet flavor of its own from the rice - it's amazing how sweet foods begin to taste on their own once sugar is off the table.
Rhubarb-fig Compote with Cinnamon Rice
6-8 stalks rhubarb (more if you like it tart)
8 oz dried figs, quartered *
Cook rhubarb and figs together over low heat until the figs have mostly dissolved. Test for sweetness and add more figs if needed.
* If you don't have, and don't wish to buy, dried figs, you could substitute about 5 oz dates or a larger amount of fresh fruit such as apples or strawberries.
Cinnamon Rice
2 c leftover rice, white or brown
3 c unsweetened almond milk
2 t cinnamon
1 t cardamom
1 t vanilla extract
Add all ingredients to a pot, stir well, and heat slowly until the rice has expanded and thickened the almond milk to a pudding-like texture - about an hour or two on low heat. This can also be done in a crockpot for about 4 hours on low.
Serve the rhubarb compote in a bowl topped with the cinnamon rice, warm or cold. Chill leftovers in separate containers; both will thicken in the refrigerator.
The only sweetener here is the figs. The cinnamon rice has a sweet flavor of its own from the rice - it's amazing how sweet foods begin to taste on their own once sugar is off the table.
Rhubarb-fig Compote with Cinnamon Rice
6-8 stalks rhubarb (more if you like it tart)
8 oz dried figs, quartered *
Cook rhubarb and figs together over low heat until the figs have mostly dissolved. Test for sweetness and add more figs if needed.
* If you don't have, and don't wish to buy, dried figs, you could substitute about 5 oz dates or a larger amount of fresh fruit such as apples or strawberries.
Cinnamon Rice
2 c leftover rice, white or brown
3 c unsweetened almond milk
2 t cinnamon
1 t cardamom
1 t vanilla extract
Add all ingredients to a pot, stir well, and heat slowly until the rice has expanded and thickened the almond milk to a pudding-like texture - about an hour or two on low heat. This can also be done in a crockpot for about 4 hours on low.
Serve the rhubarb compote in a bowl topped with the cinnamon rice, warm or cold. Chill leftovers in separate containers; both will thicken in the refrigerator.
Saturday, May 14, 2011
Buckwheat-almond pancakes with blueberry sauce
My daughter hated the red lentil soup we had two nights ago (she loves regular lentils - I wasn't expecting this). However, I completely redeemed myself in her eyes with this breakfast today. She ate hers with both applesauce and the blueberry sauce.
Adapted from delshadduo.blogspot.com
1.5 c buckwheat flour
0.5 c almond meal
1 t baking soda
1 t cream of tartar
1 t cinnamon
2 c unsweetened almond milk (could use half water)
1/3 c applesauce (unsweetened)
Combine dry ingredients, then add almond milk/water and applesauce. Let sit while the skillet heats. These cook more quickly than wheat flour-based pancakes. For 3" pancakes, flip after about 3 minutes.
Blueberry sauce
1.5 c frozen blueberries
4 finely chopped dates
1 t arrowroot powder
In a small pot, heat blueberries, dates, and a splash of water until dates are soft. Mash blueberries with spoon if desired. Place arrowroot powder in a small dish and add 1 t water; mix and then add to blueberries, stirring until sauce thickens, just a minute or two. Remove from heat.
Adapted from delshadduo.blogspot.com
1.5 c buckwheat flour
0.5 c almond meal
1 t baking soda
1 t cream of tartar
1 t cinnamon
2 c unsweetened almond milk (could use half water)
1/3 c applesauce (unsweetened)
Combine dry ingredients, then add almond milk/water and applesauce. Let sit while the skillet heats. These cook more quickly than wheat flour-based pancakes. For 3" pancakes, flip after about 3 minutes.
Blueberry sauce
1.5 c frozen blueberries
4 finely chopped dates
1 t arrowroot powder
In a small pot, heat blueberries, dates, and a splash of water until dates are soft. Mash blueberries with spoon if desired. Place arrowroot powder in a small dish and add 1 t water; mix and then add to blueberries, stirring until sauce thickens, just a minute or two. Remove from heat.
Allergy Elimination Diet Week 3
We're halfway there! --- almost (Not counting the many weeks it will take to slowly reintroduce foods.).
This week's foods:
Breakfasts
Avocado-mango salad
Fruit & nuts
Oatmeal
Homemade granola with almond milk
Homemade turkey "sausage" with fruit
Buckwheat-almond pancakes with blueberry sauce
Lunches (home & packed):
Salads
Broccoli salad (the dressing works really well with a couple of soaked dried apricots in place of the sweet potato)
Dinner leftovers
Sliced chicken with cucumber slices to make mini-sandwiches
Dinners:
Rice pasta with tomato sauce and chicken sausage (hurrah! we didn't get to this really obvious meal until the end of 3 weeks!)
Red lentil soup
Baked salmon, quinoa, and steamed vegetables
Chicken soup with carrots, brussels sprouts, and chickpea socca
Chicken-spinach salad, leftover socca, and steamed broccoli
Daal saag
Baked tilapia and steamed vegetables over rice with a faux teriyaki sauce
Snacks:
Coconut macaroons
Watermelon and other fruit
Almonds & walnuts
Sliced raw vegetables
Coconut milk-based ice cream, amazingly made without refined sugar
Faux teriyaki sauce
5 prunes, finely diced, cooked in 1 c water and pureed
Add:
1 T coconut aminos
1/4 to 1/2 t prepared mustard, to taste
1 t toasted sesame oil
Mix together and taste - season as needed. Can add some fresh ginger to cook with the prunes if available - I had run out.
This week's foods:
Breakfasts
Avocado-mango salad
Fruit & nuts
Oatmeal
Homemade granola with almond milk
Homemade turkey "sausage" with fruit
Buckwheat-almond pancakes with blueberry sauce
Lunches (home & packed):
Salads
Broccoli salad (the dressing works really well with a couple of soaked dried apricots in place of the sweet potato)
Dinner leftovers
Sliced chicken with cucumber slices to make mini-sandwiches
Dinners:
Rice pasta with tomato sauce and chicken sausage (hurrah! we didn't get to this really obvious meal until the end of 3 weeks!)
Red lentil soup
Baked salmon, quinoa, and steamed vegetables
Chicken soup with carrots, brussels sprouts, and chickpea socca
Chicken-spinach salad, leftover socca, and steamed broccoli
Daal saag
Baked tilapia and steamed vegetables over rice with a faux teriyaki sauce
Snacks:
Coconut macaroons
Watermelon and other fruit
Almonds & walnuts
Sliced raw vegetables
Coconut milk-based ice cream, amazingly made without refined sugar
Faux teriyaki sauce
5 prunes, finely diced, cooked in 1 c water and pureed
Add:
1 T coconut aminos
1/4 to 1/2 t prepared mustard, to taste
1 t toasted sesame oil
Mix together and taste - season as needed. Can add some fresh ginger to cook with the prunes if available - I had run out.
Thursday, May 5, 2011
Crackers, Muffins, Cookies for the Allergy Elimination Diet
Chickpea Crackers
Modified from Fatfree Vegan Kitchen
1/2 c chickpea flour
1/4 t salt
1/2 t paprika or other seasoning of choice (I've also used a mixed, salt-free seasoning, oregano, and turmeric+cumin)
1.5 t olive oil
2-3 T water
Mix dry ingredients together. Add oil and 2 T water. Mix well and try to form a ball from the dough. If it is still quite crumbly, add 1/2 T water at a time and mix until it will clump together. Roll out on floured surface or towel, to 1/8 inch or less, and cut into approximately 1" squares, or use a small cookie cutter. Bake at 350 for about 15-18 minutes, until puffed and lightly browned. They should be crisp after cooling; if not, return to oven for just a few minutes. This makes about 40 1" square crackers.
GF, Vegan Banana Muffins
Modified from sheletthemeatcake.com
3/4 c brown rice flour
1/2 c chickpea flour
1/2 c tapioca flour
1 tsp baking soda
1 tsp cinnamon
2.5 T flaxmeal mixed with 3T hot water
2 T melted coconut oil
2 T canola oil
1 t vanilla
6 dates, finely chopped
2 T brown rice syrup (or a few more dates - I've made it both ways)
3 ripe bananas, mashed
Preheat oven to 350 and prepare muffin pan. Mash bananas thoroughly and combine with oils, brown rice syrup, flaxmeal mixture, and vanilla. Mix well. Add the dry ingredients on top of this and when they're all there, gently stir them together before combining with the banana mixture. Bake for 20-25 minutes. Makes 12 regular muffins. These freeze well.
Vegan Coconut Macaroons
Modified from Recipes Reinvented
2 c unsweetened shredded coconut (available in bulk at most health food stores)
1 c coconut or almond milk, unsweetened
1-2 T brown rice syrup or 6 dates, chopped
1 T arrowroot flour
1 t vanilla
pinch salt
Preheat oven to 350 and prepare baking sheet with oil or parchment. In small pot, whisk together milk, syrup, and salt. If using dates to sweeten, add them now and cook until soft, then puree. Add arrowroot and whisk until lump-free. Continue to heat until the mixture is very thick. Remove from heat and add vanilla and coconut. Drop onto baking sheet - about 2 tsp size cookies will result in 2 dozen. Bake for about 18 minutes until lightly browned. Allow to cool on cookie sheet until firm, and then cool completely on a rack. These store well in the freezer, and thaw in a few minutes.
Almond Shortbread Cookies
2.5 c almond meal (I used Trader Joe's, and whirled it in the food processor to grind it a little finer)
1/2 c arrowroot flour
1 t baking soda
1/4 t salt
1/4 c brown rice syrup or about 9-12 dates, pureed
5 T canola oil
1 t cinnamon
Preheat oven to 350 and prepare baking sheet with oil or parchment. Combine dry ingredients and then stir in oil, syrup, and vanilla. Drop from a spoon on to baking sheet - about 1T size cookies makes between 24-30 cookies. Flatten cookies lightly with a spoon. Bake about 8-10 minutes or until lightly browned. These keep at room temperature for several days and freeze well.
Modified from Fatfree Vegan Kitchen
1/2 c chickpea flour
1/4 t salt
1/2 t paprika or other seasoning of choice (I've also used a mixed, salt-free seasoning, oregano, and turmeric+cumin)
1.5 t olive oil
2-3 T water
Mix dry ingredients together. Add oil and 2 T water. Mix well and try to form a ball from the dough. If it is still quite crumbly, add 1/2 T water at a time and mix until it will clump together. Roll out on floured surface or towel, to 1/8 inch or less, and cut into approximately 1" squares, or use a small cookie cutter. Bake at 350 for about 15-18 minutes, until puffed and lightly browned. They should be crisp after cooling; if not, return to oven for just a few minutes. This makes about 40 1" square crackers.
GF, Vegan Banana Muffins
Modified from sheletthemeatcake.com
3/4 c brown rice flour
1/2 c chickpea flour
1/2 c tapioca flour
1 tsp baking soda
1 tsp cinnamon
2.5 T flaxmeal mixed with 3T hot water
2 T melted coconut oil
2 T canola oil
1 t vanilla
6 dates, finely chopped
2 T brown rice syrup (or a few more dates - I've made it both ways)
3 ripe bananas, mashed
Preheat oven to 350 and prepare muffin pan. Mash bananas thoroughly and combine with oils, brown rice syrup, flaxmeal mixture, and vanilla. Mix well. Add the dry ingredients on top of this and when they're all there, gently stir them together before combining with the banana mixture. Bake for 20-25 minutes. Makes 12 regular muffins. These freeze well.
Vegan Coconut Macaroons
Modified from Recipes Reinvented
2 c unsweetened shredded coconut (available in bulk at most health food stores)
1 c coconut or almond milk, unsweetened
1-2 T brown rice syrup or 6 dates, chopped
1 T arrowroot flour
1 t vanilla
pinch salt
Preheat oven to 350 and prepare baking sheet with oil or parchment. In small pot, whisk together milk, syrup, and salt. If using dates to sweeten, add them now and cook until soft, then puree. Add arrowroot and whisk until lump-free. Continue to heat until the mixture is very thick. Remove from heat and add vanilla and coconut. Drop onto baking sheet - about 2 tsp size cookies will result in 2 dozen. Bake for about 18 minutes until lightly browned. Allow to cool on cookie sheet until firm, and then cool completely on a rack. These store well in the freezer, and thaw in a few minutes.
Almond Shortbread Cookies
2.5 c almond meal (I used Trader Joe's, and whirled it in the food processor to grind it a little finer)
1/2 c arrowroot flour
1 t baking soda
1/4 t salt
1/4 c brown rice syrup or about 9-12 dates, pureed
5 T canola oil
1 t cinnamon
Preheat oven to 350 and prepare baking sheet with oil or parchment. Combine dry ingredients and then stir in oil, syrup, and vanilla. Drop from a spoon on to baking sheet - about 1T size cookies makes between 24-30 cookies. Flatten cookies lightly with a spoon. Bake about 8-10 minutes or until lightly browned. These keep at room temperature for several days and freeze well.
Wednesday, May 4, 2011
Slow Cooker Gingered Black-eyed Pea Soup
8 oz black-eyed peas
1/2 red bell pepper, finely chopped
1 carrot, finely chopped
1 small sweet potato, roasted
Ginger, about 1 cubic inch, peeled and minced
1/4 tsp cinnamon
1/2 tsp cardamon
1 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
1 c fresh spinach, washed and packed
Add black-eyed peas, pepper, carrot, and ginger to slow cooker. Add water to cover by about 1". Cook on high for 2 hours or until black-eyed peas are beginning to soften. Add sweet potato and spices (not salt) and cook on low until about 2 hours before meal time. Check peas and if they are done, leave on low - otherwise, switch to high. 30 minutes before serving, add spinach and salt. Stir in spinach as it wilts.
1/2 red bell pepper, finely chopped
1 carrot, finely chopped
1 small sweet potato, roasted
Ginger, about 1 cubic inch, peeled and minced
1/4 tsp cinnamon
1/2 tsp cardamon
1 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
1 c fresh spinach, washed and packed
Add black-eyed peas, pepper, carrot, and ginger to slow cooker. Add water to cover by about 1". Cook on high for 2 hours or until black-eyed peas are beginning to soften. Add sweet potato and spices (not salt) and cook on low until about 2 hours before meal time. Check peas and if they are done, leave on low - otherwise, switch to high. 30 minutes before serving, add spinach and salt. Stir in spinach as it wilts.
Broccoli salad with cashew-sweet potato dressing
Right before dinner, my daughter told me she didn't like broccoli anymore. Then she ate about 2c of this salad and told me it was the best dinner ever.
About 3 c finely chopped broccoli, including tender stems
3 prunes, minced
3 dried apricots, minced (sulfite-free)
1/4 c cashews
1/4 c boiling water
1 T roasted sweet potato
1 T rice vinegar
Soak cashews in boiling water for at least 10 minutes. Puree in blender, add sweet potato and vinegar, and blend again. Mix broccoli and dried fruit, add dressing. Better if served after a couple hours of refrigeration to allow the broccoli to marinate a bit.
About 3 c finely chopped broccoli, including tender stems
3 prunes, minced
3 dried apricots, minced (sulfite-free)
1/4 c cashews
1/4 c boiling water
1 T roasted sweet potato
1 T rice vinegar
Soak cashews in boiling water for at least 10 minutes. Puree in blender, add sweet potato and vinegar, and blend again. Mix broccoli and dried fruit, add dressing. Better if served after a couple hours of refrigeration to allow the broccoli to marinate a bit.
Vietnamese-style summer rolls with apricot-sesame sauce
Add fresh herbs to the rolls if you have any. We just had what I hope will be our last snow of the year here and fresh herbs are only a fond memory. This sauce is also tasty on steamed vegetables.
Sauce
6 dried apricots, minced
3 prunes, minced
3/4 c boiling water
1 T almond butter
1 t coconut aminos
1 T rice vinegar
1 t toasted sesame oil
Pour boiling water over the dried fruit and allow to soak for about 10 minutes. Pour into the blender and puree. Pour into serving bowl and stir in remaining ingredients. Refrigerate for at least 2 hours before using to allow flavors to blend.
Rolls
Rice wrappers, or use Romaine leaves
Chicken if desired - I used poached chicken, then cut it into small pieces and seasoned with coconut aminos
Julienned vegetables as available - I used radish, cucumber, carrot, lettuce, spinach, red bell pepper, and green onion
Bean thread noodles if desired - 1 bunch is enough for about 8 rolls
Pour boiling water over bean thread noodles and allow to soak for about 10 minutes. Soak one rice wrapper for about 10 seconds in hot water, or until pliable and smooth. Smooth out on a place, fill like a burrito, and roll up the sides. Put on serving plate and repeat. Plan for 2 rolls per serving with medium-sized rice wrappers.
If you're not soy-free, you can use tamari instead of coconut aminos, and baked tofu in place of chicken.
Sauce
6 dried apricots, minced
3 prunes, minced
3/4 c boiling water
1 T almond butter
1 t coconut aminos
1 T rice vinegar
1 t toasted sesame oil
Pour boiling water over the dried fruit and allow to soak for about 10 minutes. Pour into the blender and puree. Pour into serving bowl and stir in remaining ingredients. Refrigerate for at least 2 hours before using to allow flavors to blend.
Rolls
Rice wrappers, or use Romaine leaves
Chicken if desired - I used poached chicken, then cut it into small pieces and seasoned with coconut aminos
Julienned vegetables as available - I used radish, cucumber, carrot, lettuce, spinach, red bell pepper, and green onion
Bean thread noodles if desired - 1 bunch is enough for about 8 rolls
Pour boiling water over bean thread noodles and allow to soak for about 10 minutes. Soak one rice wrapper for about 10 seconds in hot water, or until pliable and smooth. Smooth out on a place, fill like a burrito, and roll up the sides. Put on serving plate and repeat. Plan for 2 rolls per serving with medium-sized rice wrappers.
If you're not soy-free, you can use tamari instead of coconut aminos, and baked tofu in place of chicken.
Saturday, April 30, 2011
Allergy Elimination Week 1
Breakfasts:
Fruit & Nuts
Homemade granola with almond milk (6 c gluten-free oats mixed with about 1c homemade, unsweetened applesauce with cinnamon and baked at 300F until toasted and dried, about an hour. Store in refrigerator.)
Quinoa with olive oil and salt
Turkey-vegetable soup (see below)
Curried rice with green beans (leftovers, see below)
GF oatmeal
Lunches at home:
Dinner leftovers
Salads (mixed greens, chickpeas, various chopped vegetables, nuts/seeds, fruit, vinaigrette)
Packed lunches:
Sliced chicken, steamed waxy potatoes, and sliced raw vegetables
Dinner leftovers, packed in a food jar
Chickpeas and raw vegetables
Salads
Packed snacks:
Fruit and vegetables
Chickpea crackers*
Potato chips (check ingredients)
Allergy-OK banana muffins*
Allergy-OK almond shortbread*
* recipes to follow in next post
Dinners:
Poached chicken, steamed waxy potatoes, and steamed broccoli, cauliflower, and carrots
Curried rice with green beans (recipe follows)
Chickpea-vegetable soup
Chicken sausage, rice, and asparagus
Turkey-vegetable soup (recipe follows)
Additional cooking
1 pound chickpeas - used broth and some chickpeas to make a vegetable soup; ate some on salads or as a snack; roasted some for snacks.
Roasted sweet potato slices - not thin, like chips, but about 1/4 inch thick - very tasty addition to salads or for eating as a snack
Curried rice with green beans
modified from Jeanne Lemlin's Quick Vegetarian Pleasures
1/2 cup cashews, toasted
1 T olive oil
1 medium onion, finely chopped
1 T minced fresh ginger
1 t turmeric
1/2 t cardamon
1 cinnamon stick
2 whole cloves
1 bay leaf
1/4 t salt
1 cup brown or brown basmati rice
1 lb green beans (I use frozen, whole organic beans for this recipe)
1 carrot, sliced
1/3 cup finely cut prunes (about 6-8 prunes)
2 c boiling water
In a 6-quart pot, saute the onion & ginger in the oil. Mix in spices and toast lightly, then add rice, prunes, and carrot and stir to coat. Pour in the boiling water and cover. Cook over low heat until the rice is nearly done (30-35 minutes). Add frozen green beans to the top of the mixture; they will steam as the rice finishes cooking. When done, add cashews and mix together gently.
Turkey-Vegetable Soup
Most commercial turkey and chicken is injected with a "broth solution;" the ingredients are never labeled on the poultry packaging. We generally buy locally-raised poultry, organic when possible. In addition to the lack of added ingredients (and paying a poultry price-per-pound for what is in essence saltwater, the added broth), we find that the local birds are much leaner and tastier. Our local natural foods store sells turkey pieces, and this week there was a surplus of wings at a good price.
6 turkey wings, organic if possible
1 T apple cider vinegar
1 medium onion, finely chopped
5 carrots, finely sliced
1/2 c brown rice
1/2 t salt
2 t dried thyme
1 t dried rosemary
2 t dried parsley
1 lb frozen peas
Add 2 quarts water to a stock pot and poach the chicken wings until completely cooked, then remove. After cooling slightly, remove the meat from the wings and refrigerate. It will likely be in tiny pieces, which is perfect for soup and burritos, which is where it's headed. Add 1T apple cider vinegar to the water in the pot, and return the turkey bones and skin. Simmer gently for two hours, then strain into another pot. Skim the fat from the broth, and use this fat, or part of it as needed, to saute the onions and carrots (and celery if you have some; I didn't), then add this to the broth, along with brown rice and seasonings; cook for about 40 minutes, or until rice is done. Add as much of the turkey as desired, then add the peas. If you are serving immediately, continue to cook until the peas are hot. If saving for another meal, add the frozen peas and allow them to begin chilling the soup, then refrigerate.
Fruit & Nuts
Homemade granola with almond milk (6 c gluten-free oats mixed with about 1c homemade, unsweetened applesauce with cinnamon and baked at 300F until toasted and dried, about an hour. Store in refrigerator.)
Quinoa with olive oil and salt
Turkey-vegetable soup (see below)
Curried rice with green beans (leftovers, see below)
GF oatmeal
Lunches at home:
Dinner leftovers
Salads (mixed greens, chickpeas, various chopped vegetables, nuts/seeds, fruit, vinaigrette)
Packed lunches:
Sliced chicken, steamed waxy potatoes, and sliced raw vegetables
Dinner leftovers, packed in a food jar
Chickpeas and raw vegetables
Salads
Packed snacks:
Fruit and vegetables
Chickpea crackers*
Potato chips (check ingredients)
Allergy-OK banana muffins*
Allergy-OK almond shortbread*
* recipes to follow in next post
Dinners:
Poached chicken, steamed waxy potatoes, and steamed broccoli, cauliflower, and carrots
Curried rice with green beans (recipe follows)
Chickpea-vegetable soup
Chicken sausage, rice, and asparagus
Turkey-vegetable soup (recipe follows)
Additional cooking
1 pound chickpeas - used broth and some chickpeas to make a vegetable soup; ate some on salads or as a snack; roasted some for snacks.
Roasted sweet potato slices - not thin, like chips, but about 1/4 inch thick - very tasty addition to salads or for eating as a snack
Curried rice with green beans
modified from Jeanne Lemlin's Quick Vegetarian Pleasures
1/2 cup cashews, toasted
1 T olive oil
1 medium onion, finely chopped
1 T minced fresh ginger
1 t turmeric
1/2 t cardamon
1 cinnamon stick
2 whole cloves
1 bay leaf
1/4 t salt
1 cup brown or brown basmati rice
1 lb green beans (I use frozen, whole organic beans for this recipe)
1 carrot, sliced
1/3 cup finely cut prunes (about 6-8 prunes)
2 c boiling water
In a 6-quart pot, saute the onion & ginger in the oil. Mix in spices and toast lightly, then add rice, prunes, and carrot and stir to coat. Pour in the boiling water and cover. Cook over low heat until the rice is nearly done (30-35 minutes). Add frozen green beans to the top of the mixture; they will steam as the rice finishes cooking. When done, add cashews and mix together gently.
Turkey-Vegetable Soup
Most commercial turkey and chicken is injected with a "broth solution;" the ingredients are never labeled on the poultry packaging. We generally buy locally-raised poultry, organic when possible. In addition to the lack of added ingredients (and paying a poultry price-per-pound for what is in essence saltwater, the added broth), we find that the local birds are much leaner and tastier. Our local natural foods store sells turkey pieces, and this week there was a surplus of wings at a good price.
6 turkey wings, organic if possible
1 T apple cider vinegar
1 medium onion, finely chopped
5 carrots, finely sliced
1/2 c brown rice
1/2 t salt
2 t dried thyme
1 t dried rosemary
2 t dried parsley
1 lb frozen peas
Add 2 quarts water to a stock pot and poach the chicken wings until completely cooked, then remove. After cooling slightly, remove the meat from the wings and refrigerate. It will likely be in tiny pieces, which is perfect for soup and burritos, which is where it's headed. Add 1T apple cider vinegar to the water in the pot, and return the turkey bones and skin. Simmer gently for two hours, then strain into another pot. Skim the fat from the broth, and use this fat, or part of it as needed, to saute the onions and carrots (and celery if you have some; I didn't), then add this to the broth, along with brown rice and seasonings; cook for about 40 minutes, or until rice is done. Add as much of the turkey as desired, then add the peas. If you are serving immediately, continue to cook until the peas are hot. If saving for another meal, add the frozen peas and allow them to begin chilling the soup, then refrigerate.
Tuesday, February 8, 2011
Bittersweet Chocolate Pudding and Kung Pao Tofu
My daughter was clearly enamored with the pudding cups that some kids have brought in their packed lunches, so she was thrilled when I told her I would make some "real" pudding. I made a vegan chocolate pudding today in about 20 minutes.
Bittersweet Chocolate Pudding (about 12 small, rich servings)
3 c unsweetened soy or almond milk (I used a mixture of both)
1/4 c sugar (if your "milk" is sweetened, you might be able to omit this)
6 oz bittersweet chocolate, chopped into pieces (mine was 72%)
1/4 c arrowroot powder (or substitute cornstarch at the same measurement)
pinch salt
1 tsp vanilla extract
Simmer water in double boiler. In top, mix arrowroot, salt, and sugar; whisk in milk. Continue whisking until everything has dissolved. When it is warm, add the chocolate. Stir frequently until it thickens. Once it begins to thicken, it will continue at a rapid pace. Remove from heat and stir in vanilla. Pour into storage container and refrigerate.
I've been experimenting with sauces for Kung Pao Tofu, and this was my best to date:
Mix together -
1 T cornstarch
1 t vegetable broth powder
about 1 T minced fresh ginger
2 cloves garlic, minced
2 T ketchup
1 t crushed red pepper
2 T sherry
1 c water
Wrap a block of tofu in 2 dish towels in the early afternoon and refrigerate. When you're ready to bake the tofu, cube it and stir it around with 1 T soy sauce. Bake at 375 for about 30 minutes.
After getting the tofu into the oven, start the rice.
For the stir-fry -
I no longer use oil for my stir-fries, and I don't notice any difference at all. Heat 2 T water in the wok to boiling, and add the vegetables. I used a frozen blend of cauliflower and broccoli. Stir around for a few minutes to begin cooking (or thawing, as the case may be), and then add the sauce and cover. Reduce heat to medium-low and cook until veggies are nearly done. Add the tofu and 1/4 c. peanuts, and mix together. With 1 pound tofu and 1 pound vegetables, this makes about 4 servings.
Bittersweet Chocolate Pudding (about 12 small, rich servings)
3 c unsweetened soy or almond milk (I used a mixture of both)
1/4 c sugar (if your "milk" is sweetened, you might be able to omit this)
6 oz bittersweet chocolate, chopped into pieces (mine was 72%)
1/4 c arrowroot powder (or substitute cornstarch at the same measurement)
pinch salt
1 tsp vanilla extract
Simmer water in double boiler. In top, mix arrowroot, salt, and sugar; whisk in milk. Continue whisking until everything has dissolved. When it is warm, add the chocolate. Stir frequently until it thickens. Once it begins to thicken, it will continue at a rapid pace. Remove from heat and stir in vanilla. Pour into storage container and refrigerate.
I've been experimenting with sauces for Kung Pao Tofu, and this was my best to date:
Mix together -
1 T cornstarch
1 t vegetable broth powder
about 1 T minced fresh ginger
2 cloves garlic, minced
2 T ketchup
1 t crushed red pepper
2 T sherry
1 c water
Wrap a block of tofu in 2 dish towels in the early afternoon and refrigerate. When you're ready to bake the tofu, cube it and stir it around with 1 T soy sauce. Bake at 375 for about 30 minutes.
After getting the tofu into the oven, start the rice.
For the stir-fry -
I no longer use oil for my stir-fries, and I don't notice any difference at all. Heat 2 T water in the wok to boiling, and add the vegetables. I used a frozen blend of cauliflower and broccoli. Stir around for a few minutes to begin cooking (or thawing, as the case may be), and then add the sauce and cover. Reduce heat to medium-low and cook until veggies are nearly done. Add the tofu and 1/4 c. peanuts, and mix together. With 1 pound tofu and 1 pound vegetables, this makes about 4 servings.
Thursday, October 14, 2010
Black Bean - Butternut Squash Chili with Chipotle Squash Seeds
1 lb. dried black beans, soaked overnight
1 t. cumin seed
2 T. dried red bell pepper
3 bay leaves
1 medium or large butternut squash
1/2 onion, finely chopped
2 small or 1 large green bell peppers, diced into 3/4 inch cubes
15 oz. crushed tomatoes
1 c. frozen corn or more to taste
2 t. powdered cumin
2 t. oregano
salt and pepper to taste
splash of balsamic vinegar and/or honey to adjust flavors as needed
fresh cilantro, washed and cleaned
powdered chipotle pepper
cheddar cheese if desired
Drain the black beans in the morning and put into a 5-quart crockpot on high. Cover with water; add cumin seed, dried bell pepper, and bay leaves. Check after a couple of hours to see if more water is needed. If you're going to leave them all day, reduce heat to low.
About 2 hours before dinner, or a day ahead of time if you want to have the squash prepped, wash the squash and poke a couple of holes in it. Roast at 400F on a baking sheet for about an hour. Remove from oven, slice off the top and bottom, split down the middle lengthwise, and allow to cool enough to handle.
Take the seeds out of the squash and set aside. Peel the squash and cut into cubes. Place squash cubes back on the baking sheet, add a little olive oil, and toss. Return to oven for about 15 minutes. Put the bell pepper pieces on another baking sheet and roast for about 5-10 minutes - you'll know when they're done. Don't let them get too blistered.
Add the squash and the bell pepper to the chili. Add remaining ingredients at this time, except for the vinegar/honey.
While the chili is cooking, clean the squash seeds. Put on a baking sheet and bake in the oven to drive off the moisture. If the oven is still at 400, this will only take about 5 minutes and the seeds will burn quickly. Adjust oven temp as needed for any other cooking that's happening, such as cornbread to go with the chili. Remove seeds from the oven, stir around, add a little olive oil, chipotle pepper powder, and salt. Return to oven until lightly toasted, then remove and let cool.
Taste the chili and adjust seasonings as needed. Serve the chili with fresh cilantro, the chipotle squash seeds, and, if desired, grated cheddar cheese.
1 t. cumin seed
2 T. dried red bell pepper
3 bay leaves
1 medium or large butternut squash
1/2 onion, finely chopped
2 small or 1 large green bell peppers, diced into 3/4 inch cubes
15 oz. crushed tomatoes
1 c. frozen corn or more to taste
2 t. powdered cumin
2 t. oregano
salt and pepper to taste
splash of balsamic vinegar and/or honey to adjust flavors as needed
fresh cilantro, washed and cleaned
powdered chipotle pepper
cheddar cheese if desired
Drain the black beans in the morning and put into a 5-quart crockpot on high. Cover with water; add cumin seed, dried bell pepper, and bay leaves. Check after a couple of hours to see if more water is needed. If you're going to leave them all day, reduce heat to low.
About 2 hours before dinner, or a day ahead of time if you want to have the squash prepped, wash the squash and poke a couple of holes in it. Roast at 400F on a baking sheet for about an hour. Remove from oven, slice off the top and bottom, split down the middle lengthwise, and allow to cool enough to handle.
Take the seeds out of the squash and set aside. Peel the squash and cut into cubes. Place squash cubes back on the baking sheet, add a little olive oil, and toss. Return to oven for about 15 minutes. Put the bell pepper pieces on another baking sheet and roast for about 5-10 minutes - you'll know when they're done. Don't let them get too blistered.
Add the squash and the bell pepper to the chili. Add remaining ingredients at this time, except for the vinegar/honey.
While the chili is cooking, clean the squash seeds. Put on a baking sheet and bake in the oven to drive off the moisture. If the oven is still at 400, this will only take about 5 minutes and the seeds will burn quickly. Adjust oven temp as needed for any other cooking that's happening, such as cornbread to go with the chili. Remove seeds from the oven, stir around, add a little olive oil, chipotle pepper powder, and salt. Return to oven until lightly toasted, then remove and let cool.
Taste the chili and adjust seasonings as needed. Serve the chili with fresh cilantro, the chipotle squash seeds, and, if desired, grated cheddar cheese.
Friday, March 12, 2010
Tortilla Soup
I buy free range chickens in the fall at our farmers' market and freeze them for winter. They are tremendously different from supermarket chickens. I find that they have a lot less fat and a lot more flavor. Generally one chicken gives us at least 5 meals. I roast the chicken the first day, in a covered pan with potatoes and vegetables. The carcass goes into the slow cooker overnight with water to make stock. I strain the stock in the morning, put it back into the slow cooker, and add vegetables during the day to make soup. Here's the latest soup we made.
About 2 quarts chicken stock, preferably homemade with chicken pieces
1 onion, sliced fine
3 large carrots, diced
2 small crookneck squash, in small pieces
6 cloves garlic
dried chipotle pepper (either a whole pepper or about 1 tsp crushed pepper)
1 tsp cumin seed
1 tsp oregano
2 tsp vegetable broth seasoning (I use Seitenbacher)
1 can black beans, rinsed and drained, or 1/2 c dried black beans, cooked
Using some of the chicken fat from the degreased stock, or some olive oil, saute the onion, carrots, squash, and whole garlic cloves. Add cumin seed, crushed chipotle pepper (if whole is being used, just add it to the stock), and other seasonings. Add to stock. Add black beans. Cook about 30 minutes, or about 4 hours on low in slow cooker.
Serve with toppings of choice, such as:
About 2 quarts chicken stock, preferably homemade with chicken pieces
1 onion, sliced fine
3 large carrots, diced
2 small crookneck squash, in small pieces
6 cloves garlic
dried chipotle pepper (either a whole pepper or about 1 tsp crushed pepper)
1 tsp cumin seed
1 tsp oregano
2 tsp vegetable broth seasoning (I use Seitenbacher)
1 can black beans, rinsed and drained, or 1/2 c dried black beans, cooked
Using some of the chicken fat from the degreased stock, or some olive oil, saute the onion, carrots, squash, and whole garlic cloves. Add cumin seed, crushed chipotle pepper (if whole is being used, just add it to the stock), and other seasonings. Add to stock. Add black beans. Cook about 30 minutes, or about 4 hours on low in slow cooker.
Serve with toppings of choice, such as:
- fresh cilantro
- grated cheese
- corn tortilla crisps (brush corn tortillas with oil, slice into strips and then in half, and bake for about 10 minutes at 425F, until slightly golden)
- pumpkin seed kernels
- diced avocado
- lime juice or lime wedges
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