https://cookieandkate.com/2017/edamame-hummus-recipe/
This is pretty good - agree with more salt at the end, would also increase the garlic and lemon -
it comes out a bit grainy. Might be smoother with more tahini, but then taste would decrease probably. Worth playing with.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Sunday, December 30, 2018
Wednesday, December 26, 2018
Thai green curry sauce
Liberally adapted from Practical Thai Cooking by Schmitz and Woman, 1985
I had chicken breasts that I needed to cook and decided I wanted to do a green curry dish. The sauce that roughly followed their recipe was mild and excellent. I didn't steam the chicken, as their recipe instructed, but baked it at 365 in a convection oven for ~20 minutes, as the pieces of chicken were thick. I thought this was a great taste, including the spinach with basil mixture. It would be worth trying with thai basil. And blending with the coconut sauce as suggested.
Ingredients:
8 boneless skinless chicken breasts
2.5 Tbsp white wine
pinch of salt
SAUCE:
2.5 cups coconut milk
2-3 Tbsp green curry paste
1 Tbsp fish sauce - nam pal - I use vegetarian style
another pinch of salt
1/2 tsp sugar
2 oz spinach, stems removed.
Directions:
1) Flatten chicken breasts by pounding lightly, then marinate in wine and salt for 15 minutes.
2)Supposed to steam chicken for 7 minutes, then leave heat off, covered for 5 minutes.
3) SAUCE: place the coconut milk in a pan and add the curry paste, fish sauce, salt and sugar.
4) Blanch the spinach in ample boiling water, plunge into cold water and gently squeeze all the water out. Puree the spinach in a blender or food processor (I sautéed the spinach with basil and just served the chicken over it)
5) Add the spinach to the coconut milk mixture and bring to a boil over medium heat. Adjust seasoning - should be salty and peppery.
Place a chicken breast on each warmed plate and spoon 1/4 cup sauce around it. Serve warm with rice, noodles, or mashed potatoes.
I had chicken breasts that I needed to cook and decided I wanted to do a green curry dish. The sauce that roughly followed their recipe was mild and excellent. I didn't steam the chicken, as their recipe instructed, but baked it at 365 in a convection oven for ~20 minutes, as the pieces of chicken were thick. I thought this was a great taste, including the spinach with basil mixture. It would be worth trying with thai basil. And blending with the coconut sauce as suggested.
Ingredients:
8 boneless skinless chicken breasts
2.5 Tbsp white wine
pinch of salt
SAUCE:
2.5 cups coconut milk
2-3 Tbsp green curry paste
1 Tbsp fish sauce - nam pal - I use vegetarian style
another pinch of salt
1/2 tsp sugar
2 oz spinach, stems removed.
Directions:
1) Flatten chicken breasts by pounding lightly, then marinate in wine and salt for 15 minutes.
2)Supposed to steam chicken for 7 minutes, then leave heat off, covered for 5 minutes.
3) SAUCE: place the coconut milk in a pan and add the curry paste, fish sauce, salt and sugar.
4) Blanch the spinach in ample boiling water, plunge into cold water and gently squeeze all the water out. Puree the spinach in a blender or food processor (I sautéed the spinach with basil and just served the chicken over it)
5) Add the spinach to the coconut milk mixture and bring to a boil over medium heat. Adjust seasoning - should be salty and peppery.
Place a chicken breast on each warmed plate and spoon 1/4 cup sauce around it. Serve warm with rice, noodles, or mashed potatoes.
Tuesday, December 25, 2018
Warm black lentils and tomato
From Nutrition Action.
I haven't tried this yet, but it looks good. I don't usually like capers but I think it may be helpful to boost the taste in this dish. Seems like it would go well with fish, or ?main dish for vegetarian meal.
1/1/19 update - it was ok but better the next day with a splash of white balsamic vinegar. Easy enough overall!
Ingredients:
3 Tbsp extra virgin olive oil
3 cloves garlic, sliced
1/4 tsp crushed red pepper (optional)
3 cups chopped fresh tomatoes
2 cups cooked black lentils
1 Tbsp capers
1/2 tsp kosher salt
Directions:
1) Heat oil in a large pan over medium heat until shimmering hot. Saute the garlic and red pepper until fragrant, 30 - 60 seconds.
2) Stir in the tomatoes and simmer until softened, 2-3 minutes.
3) Stir in the lentils, capers and salt.
I haven't tried this yet, but it looks good. I don't usually like capers but I think it may be helpful to boost the taste in this dish. Seems like it would go well with fish, or ?main dish for vegetarian meal.
1/1/19 update - it was ok but better the next day with a splash of white balsamic vinegar. Easy enough overall!
Ingredients:
3 Tbsp extra virgin olive oil
3 cloves garlic, sliced
1/4 tsp crushed red pepper (optional)
3 cups chopped fresh tomatoes
2 cups cooked black lentils
1 Tbsp capers
1/2 tsp kosher salt
Directions:
1) Heat oil in a large pan over medium heat until shimmering hot. Saute the garlic and red pepper until fragrant, 30 - 60 seconds.
2) Stir in the tomatoes and simmer until softened, 2-3 minutes.
3) Stir in the lentils, capers and salt.
Crunchy Black Lentil Salad
From Nutrition Action.
If you're trying to stay with a predominantly plant-based diet, lentils of all varieties are a great protein source. Since I usually use red or green lentils, I thought I'd try something different - black lentils. A serving size is 1/4 cup dry - or about a cup cooked - and contains 13 grams of protein and 15 grams of fiber. They also contain iron and potassium, and of course no cholesterol.
Black lentils can be added to soups or salad or served as a side dish. This recipe has some crunch from the celery and a boost of flavor from the lemon and mustard. The fresh pepper helps finish it off. Skip the cheese to keep it vegan. And the entire prep time is about 15 minutes, about the same time as the lentils take to cook. Make more lentils than you need and continue to use them on other dishes.
Ingredients:
1 tsp lemon zest
2 Tbsp fresh lemon juice
1 tsp dijon mustard
2 Tbsp minced shallot
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
2 cups cooked black lentils
1 cup sliced celery heart
1/4 cup chopped walnuts
1/4 cup shaved Manchego or parmesan cheese
Freshly ground black pepper
Directions:
1) In a large bowl, whisk together the lemon zest, lemon juice, mustard, shallot, oil and salt
2) Toss with the lentils, celery, walnuts and cheese. Season to taste with the pepper.
If you're trying to stay with a predominantly plant-based diet, lentils of all varieties are a great protein source. Since I usually use red or green lentils, I thought I'd try something different - black lentils. A serving size is 1/4 cup dry - or about a cup cooked - and contains 13 grams of protein and 15 grams of fiber. They also contain iron and potassium, and of course no cholesterol.
Black lentils can be added to soups or salad or served as a side dish. This recipe has some crunch from the celery and a boost of flavor from the lemon and mustard. The fresh pepper helps finish it off. Skip the cheese to keep it vegan. And the entire prep time is about 15 minutes, about the same time as the lentils take to cook. Make more lentils than you need and continue to use them on other dishes.
Ingredients:
1 tsp lemon zest
2 Tbsp fresh lemon juice
1 tsp dijon mustard
2 Tbsp minced shallot
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
2 cups cooked black lentils
1 cup sliced celery heart
1/4 cup chopped walnuts
1/4 cup shaved Manchego or parmesan cheese
Freshly ground black pepper
Directions:
1) In a large bowl, whisk together the lemon zest, lemon juice, mustard, shallot, oil and salt
2) Toss with the lentils, celery, walnuts and cheese. Season to taste with the pepper.
Saturday, December 22, 2018
how to make frittatas
https://cookieandkate.com/2018/best-frittata-recipe/
https://cookieandkate.com/2018/best-frittata-recipe/
specific recipe at link above. Suggestions for ingredients below. Used red onion, red and yellow peppers and mushrooms. Arugula would probably be good. Can substitute some egg whites for some of the eggs (2:1).
1/1/19 - did it with ingredients above - 11 eggs and about 4 egg whites - including some mozzarella balls cut up. Sauteed the veggies in one pan, then greased the frittata pan well, poured the eggs and cheese in at room temperature and added the veggies to it. Was able to slide it out of the pan onto a flat serving platter - perfect.
Tried recipe from Canyon Ranch - will try the one below.
Important: would saute veggies in one pan, then use a different oiled one for the frittata. After preparing the veggies, there isn't enough oil to keep the eggs from sticking.
If the eggs stick, de-glaze by boiling water and vinegar in the pan, then using a non-metal tool to remove the solid or burnt material. Can use BarKeepers liquid to finish the job, but by the instructions, rinse within 1 minute.
Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.
Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.
You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.
I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.
Traditional Frittatas vs. Baked Frittatas
In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!
I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.
Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.
Basic Frittata Formula
12 eggs, whisked just until the egg yolks and whites are blended
3 tablespoons full-fat dairy
3 cups cooked and seasoned vegetables or other add-ins
1 cup (4 ounces) grated or crumbled cheese
1/2 teaspoon salt
Recommended Frittata Flavor Combinations
Spinach, artichoke and feta cheese
Broccoli, cheddar and green onion
Cremini mushrooms, arugula and goat cheese
Cherry tomatoes, zucchini, mozzarella and basil
Shown here: yellow onion, carrot, bell pepper, goat cheese and chives
https://cookieandkate.com/2018/best-frittata-recipe/
specific recipe at link above. Suggestions for ingredients below. Used red onion, red and yellow peppers and mushrooms. Arugula would probably be good. Can substitute some egg whites for some of the eggs (2:1).
1/1/19 - did it with ingredients above - 11 eggs and about 4 egg whites - including some mozzarella balls cut up. Sauteed the veggies in one pan, then greased the frittata pan well, poured the eggs and cheese in at room temperature and added the veggies to it. Was able to slide it out of the pan onto a flat serving platter - perfect.
Tried recipe from Canyon Ranch - will try the one below.
Important: would saute veggies in one pan, then use a different oiled one for the frittata. After preparing the veggies, there isn't enough oil to keep the eggs from sticking.
If the eggs stick, de-glaze by boiling water and vinegar in the pan, then using a non-metal tool to remove the solid or burnt material. Can use BarKeepers liquid to finish the job, but by the instructions, rinse within 1 minute.
Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.
Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.
You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.
I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.
Traditional Frittatas vs. Baked Frittatas
In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!
I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.
Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.
Basic Frittata Formula
12 eggs, whisked just until the egg yolks and whites are blended
3 tablespoons full-fat dairy
3 cups cooked and seasoned vegetables or other add-ins
1 cup (4 ounces) grated or crumbled cheese
1/2 teaspoon salt
Recommended Frittata Flavor Combinations
Spinach, artichoke and feta cheese
Broccoli, cheddar and green onion
Cremini mushrooms, arugula and goat cheese
Cherry tomatoes, zucchini, mozzarella and basil
Shown here: yellow onion, carrot, bell pepper, goat cheese and chives
Sunday, December 16, 2018
Cauliflower with Orange Zest and Green Onion
From Essentials of Healthful Cooking - Williams Sonoma
This was an interesting technique for getting the cauliflower to be toasty on the outside, without burning, and get soft on the inside. Soaking it first allows moisture to settle, creating hot steam during cooking that helps the cauliflower look to a tender and succulent finish. A squeeze of lemon at the table heightens the flavors.
Cauliflower is an excellent source of vitamin C and potassium.
Ingredients:
1 head cauliflower, about 1.75 pounds, cored and cut into uniform-sized florets (approximately)
I had brussels sprouts I wanted to use, so I used half of each)
1 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 Tbsp coarsely chopped green onion
2 Tbsp chopped fresh flat-leaf parsley
2 tsp grated orange zest
4 lemon wedges
Directions:
1) Place the cauliflower florets (and brussels sprouts if using) in a large bowl and add cold water to cover. Let stand for 20-30 minutes, then drain.
2) Preheat the oven to 400 degrees.
3) Spread the veggies in a single layer in a shallow 9x13" baking dish. Drizzle with olive oil, sprinkle with 1/4 tsp salt, or more as needed, and season with pepper. Toss to coat.
4) Bake the veggies, turning them every 10 minutes and sprinkling with 1-2 Tbsp cold water each time, until they are tender and lightly browned, about 30 minutes
5) Combine the green onion, parsley, and orange zest on a cutting board and finely chop together.
6) Remove the veggies from the oven and sprinkle evenly with the green onion mixture. Garnish with lemon wedges.
Serve at once!
This was an interesting technique for getting the cauliflower to be toasty on the outside, without burning, and get soft on the inside. Soaking it first allows moisture to settle, creating hot steam during cooking that helps the cauliflower look to a tender and succulent finish. A squeeze of lemon at the table heightens the flavors.
Cauliflower is an excellent source of vitamin C and potassium.
Ingredients:
1 head cauliflower, about 1.75 pounds, cored and cut into uniform-sized florets (approximately)
I had brussels sprouts I wanted to use, so I used half of each)
1 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 Tbsp coarsely chopped green onion
2 Tbsp chopped fresh flat-leaf parsley
2 tsp grated orange zest
4 lemon wedges
Directions:
1) Place the cauliflower florets (and brussels sprouts if using) in a large bowl and add cold water to cover. Let stand for 20-30 minutes, then drain.
2) Preheat the oven to 400 degrees.
3) Spread the veggies in a single layer in a shallow 9x13" baking dish. Drizzle with olive oil, sprinkle with 1/4 tsp salt, or more as needed, and season with pepper. Toss to coat.
4) Bake the veggies, turning them every 10 minutes and sprinkling with 1-2 Tbsp cold water each time, until they are tender and lightly browned, about 30 minutes
5) Combine the green onion, parsley, and orange zest on a cutting board and finely chop together.
6) Remove the veggies from the oven and sprinkle evenly with the green onion mixture. Garnish with lemon wedges.
Serve at once!
Slow cooked eggplant with lemon and fennel seeds
https://www.epicurious.com/recipes/food/views/slow-cooked-eggplant-with-lemon-and-fennel-seeds
YIELD6 servings
I used this recipe for a different version of baba ganoush. I peeled large eggplants and sliced them into 1/2 inch rounds, drizzled olive oil over them and used some salt and pepper. Baked them at 350 for about 30-40 minutes. Let them cool, then put them in a food processor with the ingredients below. Be sure to cut the zest into small pieces. I also tried it with parsley, but we preferred the taste without that. Would try it again, with the directions as noted below. As a dip, recommend whole wheat tortilla. The pita chips overwhelm the delicate taste of the eggplant dip.
Ingredients:
1 lb. fairy tale eggplants, halved lengthwise if large
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
1/2 cup extra-virgin olive oil -- ?? seems like a lot. Maybe that's how it gets that good mushy texture.
3/4 tsp. fennel seeds
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice
Directions:
Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
YIELD6 servings
I used this recipe for a different version of baba ganoush. I peeled large eggplants and sliced them into 1/2 inch rounds, drizzled olive oil over them and used some salt and pepper. Baked them at 350 for about 30-40 minutes. Let them cool, then put them in a food processor with the ingredients below. Be sure to cut the zest into small pieces. I also tried it with parsley, but we preferred the taste without that. Would try it again, with the directions as noted below. As a dip, recommend whole wheat tortilla. The pita chips overwhelm the delicate taste of the eggplant dip.
Ingredients:
1 lb. fairy tale eggplants, halved lengthwise if large
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
1/2 cup extra-virgin olive oil -- ?? seems like a lot. Maybe that's how it gets that good mushy texture.
3/4 tsp. fennel seeds
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice
Directions:
Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
Roasted Eggplant Spread
Adapted from Ina Garten www.foodnetwork.com
This can be adjusted in many ways, but I think the lemon, as well as fresh herbs, which weren't in the original recipe, makes the dish. Let it settle in the fridge for at least 6 hours before judging the texture or taste. It softens and blends into a much smoother dip, even when it seems coarse initially.
Ingredients:
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp good olive oil
1 - 1.5 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
juice of 1/2 lemon (~1 Tbsp)
fresh basil and/or parsley or other herbs
called for 1 Tbsp tomato paste, which many readers changed to tomatoes, but I added neither - would be a different taste
Directions:
1) Preheat oven to 400 degrees
2) Peel the eggplant and cut it and bell peppers and onion into 1" cubes. Toss in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for ~45 minutes until lightly browned and soft, tossing midway.
3) Cool slightly
4) Place vegetables in a food processor, add the lemon juice, and any herbs, pulse 3-4 times. Taste for salt and pepper.
This can be adjusted in many ways, but I think the lemon, as well as fresh herbs, which weren't in the original recipe, makes the dish. Let it settle in the fridge for at least 6 hours before judging the texture or taste. It softens and blends into a much smoother dip, even when it seems coarse initially.
Ingredients:
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp good olive oil
1 - 1.5 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
juice of 1/2 lemon (~1 Tbsp)
fresh basil and/or parsley or other herbs
called for 1 Tbsp tomato paste, which many readers changed to tomatoes, but I added neither - would be a different taste
Directions:
1) Preheat oven to 400 degrees
2) Peel the eggplant and cut it and bell peppers and onion into 1" cubes. Toss in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for ~45 minutes until lightly browned and soft, tossing midway.
3) Cool slightly
4) Place vegetables in a food processor, add the lemon juice, and any herbs, pulse 3-4 times. Taste for salt and pepper.
Orange-Glazed Salmon with Screamin' Ginger Salsa
From Nourish - Canyon Ranch cookbook
I needed something different for salmon and we LOVE ginger in my home. This salsa is AWESOME - if you're a ginger lover. The tamari sauce is just the touch of salt that's needed to soften the heat of the ginger.
The salmon by itself is good also. It seems like a lot of sugar in the marinade between the frozen OJ and the honey, but you don't end up eating most of it - it just ends up in the pan.
The original recipe doesn't call for marinating it, but I like to do that to moisten the fish and get the flavor deeper into it. It was also meant to be grilled or broiled, but I have better luck with baking fish in terms of not burning it, so that's how I prepared it - at 375 for a total of about 18 minutes, checking it before that.
I needed something different for salmon and we LOVE ginger in my home. This salsa is AWESOME - if you're a ginger lover. The tamari sauce is just the touch of salt that's needed to soften the heat of the ginger.
The salmon by itself is good also. It seems like a lot of sugar in the marinade between the frozen OJ and the honey, but you don't end up eating most of it - it just ends up in the pan.
The original recipe doesn't call for marinating it, but I like to do that to moisten the fish and get the flavor deeper into it. It was also meant to be grilled or broiled, but I have better luck with baking fish in terms of not burning it, so that's how I prepared it - at 375 for a total of about 18 minutes, checking it before that.
Since the crystallized ginger has a lot of sugar, the last time I made it, I tripled the other ingredients and only doubled the crystallized ginger and it was perfect. Could probably even decrease it more if you wanted. This salsa is great!
Ingredients for the Screamin' Ginger Salsa:
1/4 cup finely chopped crystalized ginger (in the spice section)
1 Tbsp minced fresh ginger
2 Tbsp minced red pepper (can use more)
1 Tbsp minced scallions
1 Tbsp minced fresh basil
1/4 teaspoon low-sodium tamari sauce
Ingredients for the salmon marinade:
1/2 cup frozen orange juice concentrate
1/4 cup honey
1/4 cup low-sodium tamari sauce
1 tsp five-spice powder (equal parts cinnamon, anise, cloves, fennel and black pepper)
1/2 tsp minced garlic
Four 4-ounce salmon fillets - I made it as a one-pound piece.
Directions:
1) Preheat oven to 400 degrees.
2) Combine the crystallized ginger, fresh ginger, bell peppers, scallions, basil and tamari in a medium bowl and mix well.
3) Combine the OJ concentrate, honey, tamari, 5-spice and garlic in a medium bowl. Brush thoroughly over the salmon, and if possible marinate for a few hours, skin side up.
4) Bake for about 15-18 minutes (or turn if small fillets - original instructions are to grill or broil for 3-5 minutes on each side).
5) Serve each 4 ounce serving with 2 Tbsp ginger salsa.
Ingredients for the Screamin' Ginger Salsa:
1/4 cup finely chopped crystalized ginger (in the spice section)
1 Tbsp minced fresh ginger
2 Tbsp minced red pepper (can use more)
1 Tbsp minced scallions
1 Tbsp minced fresh basil
1/4 teaspoon low-sodium tamari sauce
Ingredients for the salmon marinade:
1/2 cup frozen orange juice concentrate
1/4 cup honey
1/4 cup low-sodium tamari sauce
1 tsp five-spice powder (equal parts cinnamon, anise, cloves, fennel and black pepper)
1/2 tsp minced garlic
Four 4-ounce salmon fillets - I made it as a one-pound piece.
Directions:
1) Preheat oven to 400 degrees.
2) Combine the crystallized ginger, fresh ginger, bell peppers, scallions, basil and tamari in a medium bowl and mix well.
3) Combine the OJ concentrate, honey, tamari, 5-spice and garlic in a medium bowl. Brush thoroughly over the salmon, and if possible marinate for a few hours, skin side up.
4) Bake for about 15-18 minutes (or turn if small fillets - original instructions are to grill or broil for 3-5 minutes on each side).
5) Serve each 4 ounce serving with 2 Tbsp ginger salsa.
Saturday, December 1, 2018
Roasted Butternut Squash and other squash
It wasn't as difficult as I thought - peeling off the outer layer with a good tool - same set of plastic vegetable peelers I got from William Sonoma 10 years ago. Still working perfectly! When roasted long enough, these cubes taste as sweet as sweet potatoes!
From The Heart of the Plate:
Can prepare this and serve as an appetizer drizzled with vinaigrette
Choose one that is mostly neck, as the round base is where the seeds are. Remove the skin so the flesh will be tender. Mine was fine with being able to see the 'veins' on the softer part of the inside skin.
Then remove the seeds and cut the squash into approximately 3/4" cubes. Line a baking sheet with foil, oil the foil, and place the cubes on the the sheet and roast on the center rack of a preheated 375 degree oven for 20-30 minutes, maybe longer. At first it will looked steamed, then chewy crisp. Check on it every 10 minutes to make sure parts aren't sticking to the foil. Freezes well.
DELICATA - can cut into rings with the skin on, snip out the seeds and roast on an oiled baking sheet in center of 375 degree oven, for 10-20 minutes until fork-tender and undersides are golden brown. Can eat peel; serve with roasted side up.
SPAGHETTI SQUASH - don't need to peel. Bake whole on a foil-lined sheet in 375 degree oven until easily pierced with a fork. A 4-pound squash usually needs a full hour. After removing from the oven, carefully cut a few slits to let the steam escape, then rest until comfortable temperature. Cut in half, then scoop the cooked flesh; OK to include the seeds or not.
From The Heart of the Plate:
Can prepare this and serve as an appetizer drizzled with vinaigrette
Choose one that is mostly neck, as the round base is where the seeds are. Remove the skin so the flesh will be tender. Mine was fine with being able to see the 'veins' on the softer part of the inside skin.
Then remove the seeds and cut the squash into approximately 3/4" cubes. Line a baking sheet with foil, oil the foil, and place the cubes on the the sheet and roast on the center rack of a preheated 375 degree oven for 20-30 minutes, maybe longer. At first it will looked steamed, then chewy crisp. Check on it every 10 minutes to make sure parts aren't sticking to the foil. Freezes well.
DELICATA - can cut into rings with the skin on, snip out the seeds and roast on an oiled baking sheet in center of 375 degree oven, for 10-20 minutes until fork-tender and undersides are golden brown. Can eat peel; serve with roasted side up.
SPAGHETTI SQUASH - don't need to peel. Bake whole on a foil-lined sheet in 375 degree oven until easily pierced with a fork. A 4-pound squash usually needs a full hour. After removing from the oven, carefully cut a few slits to let the steam escape, then rest until comfortable temperature. Cut in half, then scoop the cooked flesh; OK to include the seeds or not.
Pumpkin Ice Cream
From Forks over Knives - Fall 2018
1/4 cup pure maple syrup (or more)
2 Tbsp finely chopped pitted whole dates
15 oz can pumpkin
12-14 oz firm, light silken-style tofu
1+ tsp vanilla
1/2 tsp ground cinnamon
(added ? 1/4 tsp pumpkin pie spice)
(added 1+ Tbsp chocolate orange liqueur)
1) In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes
2) In a blender or food processor, combine date mixture and remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl. Cover and refrigerate 4-24 hours.
3) Freeze chilled mixture in a 1.5 - 2 quart ice cream maker according to the manufacturer's directions. Serve immediately for a soft-serve ice cream or freeze at least 2 hours for a scoop able ice cream. Stand at room temperature a few minutes if frozen hard.
1/4 cup pure maple syrup (or more)
2 Tbsp finely chopped pitted whole dates
15 oz can pumpkin
12-14 oz firm, light silken-style tofu
1+ tsp vanilla
1/2 tsp ground cinnamon
(added ? 1/4 tsp pumpkin pie spice)
(added 1+ Tbsp chocolate orange liqueur)
1) In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes
2) In a blender or food processor, combine date mixture and remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl. Cover and refrigerate 4-24 hours.
3) Freeze chilled mixture in a 1.5 - 2 quart ice cream maker according to the manufacturer's directions. Serve immediately for a soft-serve ice cream or freeze at least 2 hours for a scoop able ice cream. Stand at room temperature a few minutes if frozen hard.
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