 1 head of cauliflower, trimmed, cut into florets 8 oz white mushrooms, sliced 1 yellow onion, diced 2 garlic cloves, minced 1 cup coconut or almond milk 1/2 cup cashews, toasted, not salted 2 Tbs olive oil 1 ts dried thyme leaves 1/2 bunch scallions, sliced Salt, black or red pepper to taste Servings: 4-6 Preparation time: 15 min Cooking time: 25-30 min Directions: - In a medium pot heat the olive oil and saute onion, garlic, mushrooms and thyme for 7 minutes. - Add cauliflower florets, salt, pepper and 5 cups of water. - Boil and turn to a simmer until cauliflower is tender, for 15 minutes. - Stir in 1/4 cup cashews and, using an immersion blender, puree the soup until smooth. - Add about 1 cup of almond milk and keep simmering for 5 more minutes. - Serve with sliced scallions and chopped cashews on top.
0 Comments
 2 large sweet potatoes 1 egg 3 Tbs ricotta cheese (optional) 1/4 ts ground nutmeg Salt, black pepper to taste 1 cup AP flour (more for dusting) Sauce: 4 Tbs sour cream 1 Tbs Dijon mustard 1 ts capers 1 bunch dill, roughly chopped 3 sprigs mint (leaves) Ground black pepper NO SALT Servings: 4 Preparation time: 20 min Cooking time: 15 min plus roasting time Directions: - Preheat the oven to 400F. - Pierce sweet potatoes with a fork, place on a baking sheet, and roast until tender (about 40-60 min). - Cut in half and let it cool. - Scoop the sweet potato flesh into a medium bowl and mash. - Add an egg, nutmeg, salt, black pepper, ricotta cheese and mix well. - Gradually mix in flour. - Place this soft sweet potato dough onto floured surface and divide into equal balls. - Adding more flour if needed, form each ball into rope and cut into 1-1.5 inch pieces. - In a large pot boil salted water and cook gnocchi about 4-5 minutes, stirring gently. - Gnocchi are cooked after they rise to the surface. - Meanwhile, add to the blender all ingredients for the sauce and blend well. - Spoon the sauce onto serving plate and add cooked gnocchi. - Garnish with mint leaves. Notes: Use Idaho baking potatoes instead of sweet potatoes. Gnocchi can be frozen. Put the gnocchi in the freezer while they are still on a floured cutting board (tray) and freeze until they are solid, at least 1 hour. Then transfer the frozen pieces in a zipper-lock bag and store in the freezer for up to 2 months.  2 delicata squash, cut in half, deseeded 1/2 cup plain couscous 1 ts dried oregano 1/2 bunch scallions, sliced 2 sprigs mint, chopped 1/2 bunch cilantro, chopped 3/4 cup pomegranate seeds 1/2 cup pistachios, roughly chopped 2 Tbs pomegranate molasses (optional) Olive oil Salt, black pepper to taste Servings: 4 Preparation time: 20 min Cooking time: 25 min Directions: - Preheat the oven to 375F. - Season squash halves with salt and black pepper and drizzle with some olive oil. - Roast for 20 -25 minutes until tender. - Meanwhile, place couscous into the baking sheet and add dried oregano, salt, pepper, and 1 ts olive oil. Rub couscous between the fingers to mix spice, couscous, and oil. - Toast this couscous in the oven for 5-7 minutes until it begins to brown. - Transfer toasted couscous into a medium bowl, add boiled water (1:1, so we need 1/2 cup of hot water) and cover with plastic wrap for 15 minutes. - Combine scallions, mint, cilantro, pomegranate seeds, pistachios with cooked couscous. - Add 1-2 Tbs olive oil, season with salt and black pepper, if needed, and fluff everything with two forks. - Place roasted delicata squash onto the platter and spoon the couscous filling into each squash half. - Drizzle with pomegranate molasses. 10/14/2016 0 Comments Tortellini with Mushrooms and Sausage 1 pkg three-cheese tortellini 1 medium fennel bulb, peeled, thinly sliced 8 oz baby bella mushrooms, sliced 6 sweet Italian sausages, casings removed, crumbled 2 Tbs olive oil 4 garlic cloves, minced 1 Tbs fennel seeds 50 ml heavy cream 2 cups spinach, chiffonade 3 Tbs grated parmesan Salt, black pepper to taste Servings: 4-6 Preparation time: 15 min Cooking time: 30 min Directions: - In a large skillet heat the olive oil and saute sausages for 5 minutes. - Add garlic, fennel seeds and saute for 3 minutes. - Add fennel, mushrooms and cook for 15 minutes until tender. - Add heavy cream and cook for 5 more minutes. - Meanwhile, in a medium pot boil salted water and prepare tortellini. Drain. - Combine cooked tortellini and sausage mixture and stir in spinach and parmesan. - Toss gently. - Garnish with fennel fronds (leaves) and serve immediately. Adapted from bonappetit.com 10/14/2016 0 Comments Tomato Pepper Salsa 4 medium plum tomatoes, deseeded, diced 1 large red bell pepper, deseeded, diced 2 garlic cloves, minced 1/2 bunch of cilantro, chopped 1 ts lemon zest 2 ts fresh lemon juice 1/2 ts ground cumin 2 ts olive oil 1 ts sugar (optional) 1-2 drops Sriracha sauce Salt, black pepper to taste Servings: 4 Preparation time: 15 min Directions: - Combine all ingredients. - Cover with plastic wrap and let it sit in a fridge for 30 minutes. - Serve chilled.  1 medium butternut squash, deseeded, can be peeled 2-3 Tbs olive oil Salt, black pepper to season Pepitas, or pomegranate seeds, or sunflower seeds, or sliced almonds Basil leaves to garnish 1 medium to large eggplant 1/2 cup Greek yogurt (or labne) 2 ts olive oil 1 Tbs pomegranate molasses juice of 1 lemon 1/2 bunch of parsley, chopped 1 garlic clove, chopped Salt, black pepper to taste Servings: 4-6 Preparation time: 15-20 min Cooking time: 40 min Directions: - Preheat the oven to 400F. - Arrange the butternut squash wedges on a baking sheet, with the skin underneath, if they are not peeled. - Season with salt and pepper and brush with olive oil. - Roast for 30 minutes until tender and browned. - To serve, place the squash wedges on a platter, drizzle with some olive oil, and garnish with basil leaves and seeds. - For the dip, roast the whole eggplant for 15-20 minutes until tender. - Remove from the oven and cool slightly. - Cut the roasted eggplant in half and scoop out the flesh, discard the skin. - Drain the eggplant flesh for 10-15 minutes, using a small colander. - In a blender mix the eggplant flesh, yogurt, olive oil, pomegranate molasses, lemon juice, chopped parsley, chopped garlic, and salt and pepper until the mixture is smooth and creamy. - Place the dip into a bowl and pair with roasted squash wedges. Note: The butternut squash wedges and the eggplant can be roasted at the same time. Adapted from Ottolenghi 7/20/2016 0 Comments Berry Galette Dough: 1 cup AP flour 1 Tbs sugar 1/2 ts kosher salt 6 Tbs chilled unsalted butter, cut into small pieces 1 large egg, beaten to blend Filling: 8-10 oz fresh blueberries or 10 oz fresh strawberries, sliced Dried lavender flowers (optional) Fresh mint, chopped (optional) Fresh thyme, leaves (optional) Demerara sugar 1 egg Servings: 5 small galettes Preparation time: 15 min plus dough should be chilled until firm, from 30 min to 2 hours Baking time: 40-50 min Directions: - Whisk flour, sugar, and salt in a medium bowl. - Add butter and rub in with fingers until mixture resembles coarse meal. - Add beaten egg and mix until dough comes together. - Knead the dough on a floured surface. - Form a ball, wrap in plastic, and chill in a fridge until it is firm for about 2 hours (or at least 30 min). - Preheat the oven to 350F. - Divide dough into 5 pieces and roll out small circles. - Place them on parchment paper on a baking sheet. - Arrange blueberries or sliced strawberries in circles, leaving about 1" clear around the edge of the dough. - Add dried lavender flowers to blueberry or chopped fresh mint or thyme to strawberry galettes to make berries sweeter. - Fold the edges. - Beat an egg, add 1 Tbs cold water and mix it. - Brush the edges of galettes with this mixture and sprinkle with demerara sugar. - Bake for 40-50 min until golden brown. - Let cool about 15 min and serve warm. 7/20/2016 0 Comments Raspberry Ricotta Cake 1 1/2 cups AP flour 1 cup sugar 2 ts baking powder 3/4 ts kosher salt 3 large eggs 1 1/2 cups (15 oz) ricotta 1/2 ts vanilla extract 1/2 cup (1 stick) or 4 oz unsalted butter, melted 1 1/2 cups frozen raspberries, divided Servings: 8-10 pieces Preparation time: 15 min Baking time: 50-60 min Directions: - Preheat the oven to 350F. - Line the bottom of a 9" round cake pan with parchment paper. - Whisk flour, sugar, baking powder, and salt in a large bowl. - Whisk eggs, ricotta, and vanilla in a medium bowl until smooth. - Fold into dry ingredients until blended. - Add butter, mix thoroughly. - Fold in 1 cup raspberries, do not crush berries. - Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries on top of this batter. - Bake cake until golden brown 50-60 min, the tester should come out of the center of the cake clean. - Let cool 30-40 min before serving. Adapted from bonappetit.com 1/23/2016 0 Comments Roasted Brussels Sprouts 1 pound Brussels sprouts, cut in half or quarters 3 Tbs olive oil 2/3 cup walnuts 2 Tbs honey 1 ts balsamic vinegar Salt, black pepper to taste 1 apple, sliced (optional) Servings: 4 Preparation time: 10 min Cooking time: 20 min Directions: - Preheat the oven to 400F. - In a large bowl, toss brussels sprouts with salt, pepper, and 2 Tbs olive oil. - Place sprouts into a baking sheet. - Roast for 15-20 minutes until they are tender and browned. - Return roasted brussels sprouts into a bowl, add the remaining 1 Tbs olive oil, balsamic vinegar, walnuts, and honey and mix well. - Garnish with apple slices.  1 medium head of cauliflower 1 red or yellow bell pepper, small diced 2 garlic gloves, minced 6 anchovies, chopped 3 Tbsp olive oil juice of 1 lemon 1/2 bunch of parsley, chopped Red pepper flakes to taste (optional) Salt, ground black pepper to taste Servings: 4-6 Preparation time: 20 min Cooking time: 15 min Directions: - Take apart (cut) cauliflower to small florets. - Steam cauliflower in a bain-marie (double boiler) for about 6 minutes. - In a medium rondeau pot heat the olive oil and add garlic, anchovies, bell pepper, hot pepper, mix and saute for 5 minutes. - Add cauliflower florets and season to taste. - Cook for 3 minutes. - Add lemon juice and chopped parsley and mix it. |
AuthorArchives
March 2017
Categories |
RSS Feed
