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Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4


For the Portobello Taco Filling
½ cup orange juice
2 tbsp. agave
2 tbsp. soy sauce
1 tbsp. olive oil
¼ tsp. black pepper
3 garlic cloves, minced
4 large or 6 medium Portobello caps, sliced
1 red onion, sliced into strips

For the Chimichurri Sauce
1 cup fresh parsley
¼ cup fresh cilantro
¼ cup olive oil
2 tbsp. red wine vinegar
1 tbsp. lime juice
1 tsp. ground cumin
½ tsp. red pepper flakes (optional)
¼ tsp. salt
¼ tsp. black pepper

For Serving
8 crispy taco shells
Shredded lettuce
Diced tomato
Diced avocado

Prepare the Portobello Filling
Stir orange juice, agave, soy sauce, olive oil, garlic and pepper together in small bowl. Place portobellos and onion strips in a shallow dish and pour marinade over top. Allow to marinate for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.
Preheat oven to 400º. Place portobello mixture in baking dish, along with marinade. Bake 20 minutes, flipping once about half way through.
Prepare the Chimichurri Sauce
Place all ingredients into food processor and blend to a uniform consistency, stopping to scrape down sides of bowl as needed.
Prepare the Tacos
Divide portobello filling among shells and top with lettuce, tomato, avocado and chimichurri sauce.
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 photo Curried Quinoa Fried Rice.jpg

Curried Quinoa Fried Rice
Prep time: 25 mins Cook time: 5 mins Total time: 30 mins Serves: 4


1 cup uncooked quinoa
1½ cups vegetable broth
2 tbsp. vegetable oil, divided
2 garlic cloves, minced
1½ tsp. fresh grated ginger
3 cups cauliflower florets (about ½ large crown)
1 red bell pepper, diced
2 tbsp. soy sauce or tamari
1½ tbsp. Indian curry powder
1 cup cooked or canned chickpeas, rinsed and drained
¼ cup chopped fresh cilantro
2 scallions, chopped


Place quinoa and broth in small saucepan and bring to a simmer. Cover, lower heat and allow to cook at a low simmer until all liquid is absorbed, 15-20 minutes. Remove from heat and allow to sit, covered, 5 minutes more.
Coat a large skillet with 1 tablespoon of vegetable oil and place over high heat. Add garlic, ginger, cauliflower and bell pepper. Stir fry for 3 minutes. Add another tablespoon of oil, cooked quinoa, soy sauce or tamari and curry powder. Stir fry until quinoa begins to crisp in spots, about 3 minutes. Add chickpeas and continue to stir-fry another minute, just until heated throughout.
Remove from heat and stir in scallions and cilantro. Divide among plates or bowls and serve.
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 photo 24-Vegetable -Toad-in-the-Hole.jpg

Vegetable Toad-in-the-Hole

2 large eggs
¾ cup whole milk
¾ cup all-purpose flour
2 tablespoons plus 1 teaspoon whole-grain mustard
3 tablespoons vegetable oil
Sea salt
2 small carrots, cut into 2-inch lengths
2 tablespoons unsalted butter
1 medium onion, cut into ½-inch-thick wedges
2 garlic cloves, sliced
2 ounces haricots verts or thin green beans
1 cup halved cherry tomatoes
1 tablespoon finely chopped basil
½ teaspoon finely chopped thyme
½ teaspoon finely chopped rosemary

In a medium bowl, beat the eggs with the milk, flour, 2 tablespoons of the mustard, 1 tablespoon of the oil and a generous pinch of salt. Let the batter stand for 15 minutes.
Preheat the oven to 400°. Set a steamer basket in a medium saucepan filled with 1 inch of water. Add the carrots, cover and steam over high heat until just tender, about 4 minutes.
Add the remaining 2 tablespoons of oil to a 9-inch-square baking pan and heat in the oven for 10 minutes.

Meanwhile, in a large skillet, melt the butter. Add the onion, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the onion just starts to soften, about 3 minutes. Add the haricots verts and cook, stirring, until the onion is lightly browned and the beans are just softened, 3 to 4 minutes. Add the carrots, tomatoes, basil, thyme, rosemary and the remaining 1 teaspoon of mustard and cook, stirring, until hot, about 1 minute. Season the vegetables with salt and pepper.
Pour the batter evenly into the hot pan and scatter the vegetable mixture on top. Bake for 30 to 35 minutes, until puffed and lightly browned. Cut into squares and serve.
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 photo Jeweled Rice Pilaf with Carrots.jpg

Jeweled Rice Pilaf with Carrots

½ cup sliced almonds
1 pound carrots, peeled and sliced ¼ inch thick
3 tablespoons extra-virgin olive oil
Kosher salt
2 leeks, white and light green parts only, thinly sliced
2 ½ ounces angel hair pasta, broken into 2-inch pieces (1 cup)
2 cups basmati rice
Pinch of saffron threads
One 3-inch cinnamon stick
3 ¾ cups low-sodium vegetable broth
3 tablespoons fresh lemon juice, plus lemon wedges for serving
½ cup chopped pitted Picholine olives
¼ cup chopped parsley

Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool.
Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer.
Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from
the heat and let stand, covered, for 10 minutes.
Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges.

The rice can be refrigerated overnight and rewarmed before serving.
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 photo Grilled Vegetable Fajitas with Creamy Jalapentildeo Sauce.jpg

Grilled Vegetable Fajitas with Creamy Jalapeño Sauce
Prep time: 45 mins Cook time: 20 mins Total time: 1 hour 5 mins Serves: 4-6


For the Marinade
¼ cup olive oil
¼ cup lime juice
2 garlic cloves, minced
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
½ tsp. black pepper

For the Creamy Jalapeño Sauce
2-6 jalapeno peppers, stemmed, halved and optionally seeded
1-2 tsp. olive oil
1 cup raw cashews, soaked in water 4-8 hours and drained
½ cup unflavored soy or almond milk
¼ cup water
¼ cup lime juice
2 tsp. agave
½ cup fresh cilantro
Salt to taste

For the Grilled Vegetables
½ lb. asparagus spears, tough ends trimmed
2 large portobello mushrooms, cleaned and sliced ¼ inch thick
1 large zucchini, sliced ¼ inch thick
1 red bell pepper, sliced into strips
1 red onion, sliced into strips

For Serving
4-6 medium flour tortillas


Marinate the Vegetables
Stir marinade ingredients together in small bowl. Place veggies in a shallow dish and pour marinade over them. Allow to marinate for 30-60 minutes at room temperature.
Prepare the Sauce
Prepare barbecue grill by building a medium-high fire or heat a gas grill to medium-high.
Gently rub brush or rub (using gloves) jalapeños with oil. Place on grill, cut side up, and grill until tender and lightly charred, about 5 minutes.
Place jalapenos into food processor bowl, along with cashews, milk, water, lime juice and agave. Blend until smooth, stopping to scrape down sides of bowl as needed. Add cilantro and blend again until finely chopped and well mixed. Season with salt.

Grill the Vegetables
Place vegetables onto prepared grill and cook until tender and charred, turning once and brushing with reserved marinade.

Optionally, warm tortillas on the grill for a minute or two, being careful not to overcook. Stuff with grilled vegetables and creamy jalapeño sauce.

Obviously, you want to go with fewer jalapeños for a milder sauce, and more for a spicier version. You can also include the seeds for more heat.
This recipe makes more sauce than you’ll need for the fajitas. Use the leftovers as salad dressing, sandwich sauce, burrito sauce, or make another batch of fajitas later in the week.
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 photo Black Bean and Avocado Loaded Baked Potatoes.jpg

Makes 2 potatoes

2 baking potatoes
1 Tbsp oil
1 garlic clove, minced
1 - 15 oz can (1 ½ cups) black beans
½ cup corn, fresh or frozen
¼ cup chopped green pepper
½ cup water
Dash of salt
Hot sauce to taste
½ cup cheddar
½ avocado, sliced
¼ cup sour cream
1 chive, sliced

Preheat the oven to 375ºF.

Scrub the potatoes. Cut a slit down the middle, lengthwise. Wrap in tinfoil, and place in the oven for 1 - 1 ½ hours, or until soft to squeeze.

While the potatoes are baking, in a large frying pan, fry the garlic and black beans for a few minutes on low heat. Add the corn, green peppers, and water and simmer until the water has evaporated. Season with salt and hot sauce.

Cut open the potatoes, sprinkle with cheese, top with the black bean mixture, sliced avocado, sour cream, and chives. Season with hot sauce.
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 photo 24-Hummus Masbacha Isreal.jpg

Hummus Masbacha (Israel)

½ lb (225 g) dried chickpeas
1 Tbs (15 ml) baking soda
8 cloves garlic, whole and unpeeled
½ cup (125 ml) extra-virgin olive oil
½ cup (125 ml) tahini (sesame seed paste) at room
¼ cup (60 ml) plus 1 Tbs (15 ml) lemon juice
½ tsp (2 ml) ground cumin, plus additional for garnish
Salt and freshly ground pepper to taste
Paprika for garnish
Chopped parsley for garnish
Pita bread for serving

Cover the chickpeas with 2 inches (5 cm) of water in a bowl and
stir in the baking soda. Refrigerate overnight, drain, and rinse.
Cover with 2 inches (5 cm) of fresh water in a saucepan. Add
the garlic cloves and bring to a boil over high heat. Reduce the
heat and simmer until the chickpeas are tender, 40 to 60 minutes.
Drain, reserving ½ cup of the cooking water, the garlic cloves,
and ½ cup (125 ml) of the chickpeas. Rinse the chickpeas
and peel the garlic cloves. Combine the chickpeas, reserved
cooking water, half the olive oil, 6 of the garlic cloves, half the
tahini, ¼ cup (60 ml) of the lemon juice, and the cumin in an
electric food processor and process until smooth and cream.
Season with salt and pepper and transfer to a serving plate.
Wipe out the food processor and combine the remaining olive
oil, tahini, lemon juice, and garlic cloves and puree until smooth.
Using a spoon or a ladle, make a shallow indentation in the
center of the hummus. Spoon the oil-tahini mixture into the
depression. Sprinkle with the reserved chickpeas, cumin,
paprika, and chopped parsley and serve with pita bread. Serves
8 to 12.
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Chickpea Sunflower Sandwich

1 15-ounce can chickpeas, rinsed and drained
1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
3 Tbsp vegan mayo (sub tahini for an earthier, nutty flavor)
1/2 tsp Dijon or spicy mustard (if using tahini instead of mayo, use 1/4 tsp)
1 Tbsp maple syrup (or sub agave or honey if not vegan)
1/4 cup chopped red onion
2 Tbsp fresh (or 1 Tbsp dried) dill, finely chopped
Healthy pinch each salt and pepper (to taste)
4 pieces rustic bread, lightly toasted (gluten free for GF eaters)
Sliced avocado, onion, tomato, and or lettuce for serving (optional)

1/4 cup hummus
Juice of 1/2 lemon (~1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
2 cloves garlic, minced
Water or unsweetened almond milk to thin
Optional: Sea salt to taste

Prepare garlic herb sauce and set aside.
Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt and pepper and mix with a spoon. Tate and adjust seasonings as needed.
Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.
Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick, weekday lunches.

*Nutrition information is a rough estimate for 1 of 3 servings without sauce, bread or toppings.
Nutrition Information
Serving size: 1/3 of recipe Calories: 311 Fat: 16g Saturated fat: 1.7g Carbohydrates: 26g Sugar: 7.3g Sodium: 107mg Fiber: 9g Protein: 11.5g
nverland: (Cooking 1)
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 photo 1UP Mushroom- Mushroom Burger-1.jpg -  photo 1UP Mushroom- Mushroom Burger-2.jpg

"1UP Mushroom" Mushroom Burger
Makes 4 burgers

Half of one white onion
2 large Portobello mushroom caps (or 6-8 ounces of whatever mushroom you like)
1 tsp. of kosher salt
1 egg
1 tbs. of pancake mix
1 tsp. of minced garlic
Black ground pepper to taste
(or use the veggie burger of your choice-bocca, Morningstar farms, whatever)

4 large slices of mozzarella cheese
1 tomato, sliced at least quarter inch thick at room temperature
4 spoonful’s of pesto
*optional: mayonnaise

4 *very round* rustic crusty buns
1/2 tsp. green food coloring
1 tsp. of water
4 large slices of mozzarella cheese for the circle decoration
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PREP TIME 15 mins COOK TIME 15 mins TOTAL TIME 30 mins Serves: 3-4

2 large ripe avocados
2 Tbsp olive or avocado oil
2 Tbsp plain, unsweetened almond milk
3/4 cup panko bread crumbs
1/4 tsp each salt + pepper
1/2 tsp cumin
1/2 tsp garlic powder

6-8 corn or flour tortillas
3/4 cup cooked Pinto or Black Beans
2 radishes, very thinly sliced and quick pickled with 1/2 cup red wine vinegar (see instructions)
Lime juice
Fresh cilantro, chopped
Hot Sauce and/or salsa

Preheat oven to 450 degrees, line a baking sheet with foil, and prepare dipping stations by whisking together almond milk and oil in a shallow bowl, and mixing panko bread crumbs and spices in another shallow bowl.
Halve avocados and carefully use a large knife to cut into the pits, twist and remove. Then lay avocado halves skin side down and cut into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces. Gently peel away skin.
Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to foil-lined baking sheet and repeat until all avocados are coated.
Bake for 10-12 minutes, or until lightly browned on the exterior.
While avocados are baking, prep toppings. Warm beans + season to taste, slice lime, chop cilantro.

PICKLED RADISHES: Add 1/4 cup red wine vinegar + 1 Tbsp sugar + pinch sea salt + a dash of water to a mixing bowl and stir to combine. Add thinly sliced radishes and set in the fridge to chill. They only need 5-10 minutes to infuse, but the longer they set the crispier, the tangier they’ll get.
When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.
Leftovers do not store well, so only make as many avocados as needed.

* Nutrition information is a rough estimate for 1 of 4 servings WITHOUT any additional toppings (just the avocados + taco shells).
Serving size: 2 tacos Calories: 400 Fat: 28g Saturated fat: 5.5g Carbohydrates: 34g Sugar: 2.1g Sodium: 319mg Fiber: 9.2g Protein: 6.1g

Almond Milk

Mar. 5th, 2015 05:36 am
nverland: (cooking 3)
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Almond Milk

1 cup raw almonds
5 cups filtered water, plus more for soaking
4 plump Medjool dates, pitted
1/4 teaspoon cinnamon
Sea Salt

In a medium bowl, cover the almonds with filtered water and let stand overnight at room temperature.
2. Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.
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Cheesy Taco Casserole

2 cups cooked rice (cook 1 c dry rice with 2 c water for a 2 c rice yield)
1 jar salsa
Optional: 1/2 c to 1 c diced veggies such as carrots, bell peppers, olives, mushrooms, onions (whatever you’d add to tacos)
Optional: 1 can beans (red, black, pinto, etc.)
2 Tbsp taco seasoning (about 1/2 packet of commercially prepared taco seasonings, or the whole packet if you want extra taco flavor)
1 c sour cream (8 oz)
2 c shredded cheese + 1/2 c


After cooking the rice, combine all the other ingredients with the rice in a large bowl and stir until combined. Pour mixture into a foil-lined 9 x 13 pan. Sprinkle remaining 1/2 shredded cheese on top. Bake at 375F for approximately 35-40 minutes, or until cheese and the top is beginning to brown. If you added extra beans, veggies, or your salsa was watery, this could lengthen cooking time.

Allow casserole to rest and cool for about 10 minutes to make slicing easier.

Yields: 12 hearty squares of casserole from the 9 x 13 pan. Store leftovers in fridge or freeze squares in individual sized containers in the freezer for your a homemade, fast, “tv dinner”.

Notes: To make this vegan (and it’s already gluten-free)

For the sour cream, use a vegan/soy-based sour cream such as Follow Your Heart, or use a vegan/soy-based cream cheese such as Tofutti + splash of almond milk or water to thin it out.

For the shredded cheese, use a vegan cheese such as Follow Your Heart or Daiya.

Palak Daal

Oct. 15th, 2014 05:03 am
nverland: (cooking 3)
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Palak Daal

1 cup / 6.5 oz / 185 g white urid or urad daal, picked over and rinsed (or other lentils if you can’t find these)
6 cups / 1.5 liters water, plus more if necessary
1/2 pound spinach, washed and finely chopped
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
2 medium green chile peppers, minced
2 tomatoes, chopped
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon pure red chile powder
A pinch of asafetida, optional
More salt to taste
Juice of 1/2 a lemon
1/4 cup cilantro, chopped

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt.
In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you’re using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. Serve topped with the cilantro.
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 photo VegetableKormawithHomemadeCurryPasteampWarmNaan.jpg

Vegetable Korma with Homemade Curry Paste & Warm Naan
Serves 4


For the paste:
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1/2 teaspoon coarse salt
2 cloves garlic
2 tablespoons roughly chopped fresh ginger
3 tablespoons neutral oil, like safflower
2 fresh serranos, seeds removed and coarsely chopped
3 tablespoons raw cashews
Most of 1 small bunch fresh cilantro, including stems (save some for garnishing the finished curry)

For the curry
2 tablespoons neutral oil, like safflower
1 onion, halved and sliced
1/2 head cauliflower, broken into florets
1/2 head broccoli, broken into florets
1 large carrot, cut into 2-inch pieces, then halved lengthwise
1 small sweet potato, peeled and cut in 1-inch cubes
2 tablespoons Thompson raisins
1 14-ounce can chickpeas
1 14-ounce can whole coconut milk
Toasted cashews, for serving
Naan, for serving

Make the paste: in a dry pan, toast the cumin and coriander. Add to a mini food processor with the coarse salt and grind to break up. It’s okay if a few are still whole. Add the garlic, ginger, oil, serranos, cashews, and cilantro and pulse to turn into a rough-textured paste.

Make the curry: heat the oil in a Dutch oven or large skillet over medium-high heat. Add 1/4 cup of curry paste and cook, stirring, until fragrant. Lower the heat to medium, then add the onion and cook until softened, 1 to 2 minutes. Add the can of coconut milk, then fill up the can with water and add that too. Bring to a boil, stirring to dissolve the paste in the water/coconut milk.

Add the cauliflower, broccoli, carrot, sweet potato, raisins, chickpeas, and ½ teaspoon salt. Return to a boil, then lower the heat and simmer uncovered until all vegetables are soft and stew has thickened, 15 to 20 minutes. Serve, sprinkled with toasted cashews and a few leaves from the reserved cilantro. This can be made ahead and is arguably better the next day.
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 photo FreshandJuicyVeggieBurgers.jpg

Fresh and Juicy Veggie Burgers

1 head of garlic, halved horizontally
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
1/4 cup thinly sliced asparagus
1/3 cup fregola *see NOTE
One 15-ounce can chickpeas, drained
1/4 cup chopped marinated artichokes
2 tablespoons chopped pitted Gaeta olives
2 tablespoons chopped scallions
2 tablespoons full-fat plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon chopped basil
1 teaspoon chopped mint
1 teaspoon chopped parsley
2 1/4 cups cooked red or white quinoa
Freshly ground pepper
8 slices of scamorza cheese *See NOTE
8 burger buns, toasted

Sun-dried-tomato spread, marinated mushrooms and sliced fresh tomatoes, for serving
Preheat the oven to 375°. Arrange the garlic halves cut side up on a sheet of foil, drizzle with olive oil and wrap tightly. Roast until the garlic is very tender, about 1 hour. Let cool, then squeeze the cloves out of their skins into a small bowl and mash to a paste.
Bring a saucepan of salted water to a boil. Put the asparagus in a strainer, submerge it in the water and cook just until crisp-tender, 2 minutes. Cool the asparagus under running water and pat dry.
Return the water to a boil. Add the fregola and cook until very tender, about 20 minutes. Drain well and let cool slightly.
In a food processor, puree the garlic paste, fregola, chickpeas and the 2 tablespoons of olive oil; transfer the mixture to a bowl. Stir in the asparagus, artichokes, olives, scallions, yogurt, lemon juice, herbs and quinoa. Season with salt and pepper.
Heat a large cast-iron griddle or skillet and brush with olive oil. Using lightly moistened hands, form the mixture into eight 3-inch patties. Brush the patties with oil and cook over high heat until golden on the bottom, 4 minutes. Flip the patties and top each with a slice of cheese. Reduce the heat to moderate, cover and cook until the patties are heated through and golden on the bottom and the cheese is melted. Set the burgers on the buns and top with sun-dried-tomato spread, marinated mushrooms and sliced tomatoes.

NOTE: Fregula is a type of pasta from Sardinia. It is similar to Israeli couscous. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2-3 mm in diameter and toasted in an oven.
Scamorza is an Italian cow’s milk cheese, similar to mozzarella. It can also be made from other milks, but that is less common.
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4 pounds eggplants
1 head garlic
1/2 cup extra-virgin olive oil
1 large red onion
1 tablespoon ground cumin
3/4 pound sun-ripened organic tomatoes, cored, halved, seeded, and diced
1 cup aged balsamic vinegar
1/2 to 3/4 cup sugar
Freshly ground black pepper
3 to 4 tablespoons Moroccan spice mix
1/2 cup minced organic Italian parsley
Toasted pita wedges or flatbread pieces (optional)
Read more... )
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Three Sisters Empanadas
Makes 10 empanadas

For the dough:
1 1/2 cups (225 grams) whole-wheat flour
3/4 cup (105 grams) all-purpose flour
1 1/2 teaspoons kosher salt
1/2 cup (8 tablespoons) unsalted cold butter, cubed
1 large egg
1/4 cup ice water, plus more as needed

For the filling:
1/2 pound zucchini (2 medium), cut into 1/2–inch cubes
1 cup corn kernels (from 1 medium ear) or 1 cup frozen kernels, thawed
2 tablespoons extra-virgin olive oil
Salt and freshly-ground black pepper
3/4 cup canned black or pinto beans, rinsed and drained
3/4 cup shredded cheddar cheese
1/2 cup thinly-sliced green onions
3 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons diced green chiles
1 teaspoon ground cumin
1/4 teaspoon chile powder
Sour cream, for serving, optional
Salsa, for serving optional

For the egg wash:
1 large egg, beaten
1 tablespoon water

To make the dough, combine both flours and salt in a medium bowl. Using a pastry blender or your fingertips, cut butter into the flour mixture until it’s roughly the size of small peas.

In a separate small bowl, whisk together egg and water. Pour over dry ingredients and mix with a fork until dough begins to come together. If still shaggy, add additional water to help the dough come together, 1 tablespoon at a time. Dump out onto a well-floured surface. Knead dough a few times and carefully gather together into a ball. Wrap in plastic wrap and place in the refrigerator to chill for one hour.

To make the filling, first preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

Spread the diced zucchini and corn on the baking sheet. Drizzle with olive oil and a few grinds of salt and black pepper. Roast for 20 to 25 minutes, or until the zucchini are softened and slightly browned around the edges.

Transfer to a bowl. Fold in the black beans, cheese, green onions, cilantro, chiles, cumin and chile powder.

In a small bowl, prepare the egg wash by mixing together the beaten egg and water.

To assemble the empanadas, divide the dough into 10 equal portions (about 55 grams each). Shape each portion into a ball and roll into a 5- to 6-inch circle about 1/8-inch thick on a cool, lightly-floured surface. Working one at a time, place 1/3 cup filling into the center of the circle. Moisten the edges with the egg wash. Fold one edge over the top of the filling to create a half-moon shape and crimp the edges to seal.

Place the empanada on a parchment-lined baking sheet, brush tops with egg wash, and repeat with remaining dough. Slice a few small slits in the center of each empanada to help release steam while baking.

Bake at 400°F for 22 to 30 minutes or until lightly browned. Serve with sour cream and salsa along with a garnish of cilantro, if desired.

Recipe Notes
Freezing Empanadas: You can easily freeze these empanadas, either baked or unbaked, to enjoy later on a busy weeknight. To do so, wrap the empanadas well in aluminum foil and label. To bake the empanadas, preheat the oven to 400°F and bake for 30 to 35 minutes or until golden brown and hot all the way through. Cooking time is roughly the same to warm previously-baked empanadas or to fully cook the unbaked empanadas. Do not thaw the empanadas before baking — simply toss them in the oven frozen.
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Roasted Sweet Potato and Okra Salad

1 pound red potatoes, scrubbed but not peeled and cut into 1-inch cubes
3/4 Cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
3 pounds orange sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon mustard seeds
5 ounces spinach, large stems discarded, leaves rinsed (8 cups packed)
1 pound small okra, thawed if frozen
1/4 cup plus 1 tablespoon red wine vinegar
3 tablespoons drained and chopped capers

Preheat the oven to 350°. On a rimmed baking sheet, toss the red potatoes with 1 tablespoon of the olive oil and spread them in an even layer. Season with salt and pepper. Bake the potatoes in the middle of the oven for about 30 minutes, or until they’re lightly browned and just tender. Let cool.
On each of 2 large rimmed baking sheets, toss half of the sweet potatoes with 2 tablespoons of the olive oil. Spread the sweet potatoes in an even layer and season with salt and pepper. Bake the potatoes on the upper and lower racks of the oven for about 20 minutes, or until lightly browned and just tender; switch the sheets halfway through for even cooking. Let the sweet potatoes cool.
In a large skillet, toast the mustard seeds over moderately high heat until they start popping, about 3 minutes. Transfer the seeds to a small bowl. Add the rinsed spinach leaves—they will still be wet—to the skillet and cook over moderately high heat, tossing with tongs, until completely wilted. Transfer the spinach to a colander to cool. Lightly squeeze the spinach dry and then coarsely chop.
Wipe out the skillet. Add 2 tablespoons of olive oil and heat until shimmering. Add the okra, season with salt and pepper and cook over moderate heat, turning a few times, until the okra is lightly browned, about 5 minutes.
In a very large bowl, mix the vinegar with the capers and the remaining 1/4 cup plus 2 tablespoons of olive oil; season with salt and pepper. Add the red potatoes, sweet potatoes, mustard seeds, spinach and okra and toss well to coat. Transfer the salad to a platter and serve.

MAKE AHEAD: The recipe can be prepared through Step 3 one day in advance. Refrigerate the red potatoes, sweet potatoes, spinach and okra separately. Bring the ingredients to room temperature before proceeding. Keep the mustard seeds covered at room temperature.
nverland: (cooking 3)
[personal profile] nverland
Chipotle Lentil Tacos with Avocado and Microgreens
Serves: 2-3

½ cup black lentils
1½ cups vegetable broth
1 minced chipotle in adobo sauce
1 to 2 tablespoons of the adobo sauce, divided
2 teaspoons lime juice
¼ teaspoon salt
½ teaspoon cumin
½ teaspoon coriander

½ avocado, cut into small cubes
1 cup mixed microgreens *
1 teaspoon fresh lime juice
½ teaspoon honey or brown rice syrup
1 teaspoon olive oil
4 to 6 corn tortillas
1 to 2 ounces Cotija, feta or goat cheese
Minced cilantro, garnish

Rinse the lentils. Place them in a sauce pan with the broth, minced chipotle, 1 tablespoon adobo sauce, lime juice, salt, cumin and coriander. Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 22 to 25 minutes. Taste and add more adobo sauce, if you’d like more heat.
Combine the avocado and microgreens. In a small bowl, beat together lime juice, honey and olive oil. Pour over the microgreens and avocado, tossing until greens are coated. Divide the lentil mixture among the tortillas. Top with the avocado salad, crumbled cheese and minced cilantro.

nverland: (Cooking-box-nverland)
[personal profile] nverland
Serves: 8

½ cup uncooked short-grain brown rice
¼ cup uncooked sweet brown rice
½ cup unroasted pecans
½ cup unroasted walnuts
½ unroasted sunflower seeds
½ cup rolled oats
2 teaspoons garlic powder
2 teaspoons oregano
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon sea salt
1 large egg

In a pot, combine the short-grain and the sweet brown rice. Cover with at least 3 cups water. Bring to a boil and cook until rice is just tender, 30-35 minutes. Remove from heat and drain well (press the rice down if need be to remove water.)
In a large skillet, combine pecans, walnuts, and sunflower seeds. Stirring frequently, lightly toast the mix over low heat, 4-5 minutes. Nuts should be fragrant. Remove from heat and let cool slightly.
In a food processor, pulse oats until resembling a coarse flour. Add in the nuts/seeds and continue to pulse until the mixture resembles a nut meal-like texture. Next, measure in the spices, cooked and drained brown rice, and egg. Continue to pulse until the mixture is well combined.
Wet your hands and divide mixture into 8 pieces. Pat the pieces into patties, approximately ½” thick.
Heat a skillet or grill pan over low heat. Cook patties on each side for 6-8 minutes. Burgers should be crisp on the outside and warm in the center. Serve with your favorite toppings.

*These burgers freeze well. Simply separate leftover burgers with wax paper and seal in a freezer-safe container. Let thaw slightly before cooking. Also, because of the make-up, these burgers are better cooked on the stove top than tried on the grill.


Good Food Every Day

June 2017



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