From Home and Gardens Good-For-You Slow Cooker Healthy Comfort 2019
I re-designed this recipe since I don't really like cumin, added a cinnamon stick and cardamom, and I left out the heavy cream. However, I might try a non-dairy cream next time to see how it changes the taste. The carrots were delicious, so I'd go heavy on those. Real carrots, not baby carrots. Serve over the grain of your choice, and/or with naan. As with many stews, it tastes better the next day. Makes 4-6 servings. This is my guess at the spice combination I used.
Ingredients:
4 cups water (I included 1-2 cups vegetable broth in the 4 cups)
4 medium carrots cut into 1" pieces
2 medium onions, cut into 1/2" wedges (I used more - ~9 small onions)
1 cup dried chickpeas
1.5 tsp salt
1 cinnamon stick
14 oz crushed tomatoes (used diced roasted)
4 cloves garlic, minced
1 fresh serrano pepper (used 1/8 tsp chipotle chili pepper)
1.5 tsp coriander
1/2 tsp cumin
1/2 tsp cardamom
1 tsp ground ginger
1/4 tsp black pepper
1 cup frozen peas, thawed
1/2 cup chopped fresh cilantro
1/4 cup heavy cream - works with soy creamer
Directions:
1) In slow cooker, combine water/broth, carrots, onions, chickpeas, and 1/2 tsp salt. Cover and cook on high for 5-6 hours or just until chickpeas are tender.
2) Drain vegetables, reserving 1/2 cup of the cooking liquid (I used this as a broth itself, separately). Return vegetables to cooker. In a medium bowl combine tomatoes and the next ingredients through black pepper, remaining 1 tsp salt, and reserved cooking liquid. Stir into vegetables in cooker. Cover and cook for 30 minutes more.
3) Before serving, stir in peas, cilantro, and cream. Serve with rice or other grain, and naan for dipping.
Thursday, February 20, 2020
Wednesday, February 19, 2020
Sesame noodles with cucumbers
From Vegan Everything by Nadine Horn and Jorg Mayer
The sauce was too minimal for the noodles - Try doubling all the sauce ingredients. When I put extra sauce on one spoonful of noodles, it seemed perfect.
Or can try adapting/ blending the other recipe noted below.
Ingredients:
1 pound noodles (used whole wheat)
1 Tbsp dark (roasted) sesame oil
1 garlic clove
1/2 medium cucumber
2 scallions
2 tsp black sesame seeds
3 Tbsp Chinese sesame paste or tahini
2 Tbsp natural peanut butter
3 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 tsp salt
Directions:
1) Bring a large pot of water to a boil. Add the noodles, stirring gently. Lower the heat to a simmer and cook for about 4 minutes, until barely tender (longer for whole wheat)
2) Drain the noodles and transfer to a bowl of cold water to remove excess starch. Drain again and put the noodles in a medium bowl. Dress with 1/2 tsp of the sesame oil and set aside.
3) Mince the garlic, slice the cucumber into 3 inch strips and thinly slice the scallions.
4) Toast the sesame seeds in a dry pan over medium-high heat for about 4 minutes, stirring constantly until golden brown (how do you know when black seeds are golden brown??). Set aside to cool.
5) Combine the garlic, sesame paste, peanut butter, vinegar, the remaining 2.5 tsp sesame oil, and the soy sauce in a small bowl. Mix well, seasoning with the salt.
6) Pour the dressing over the noodles and mix well. Top with the scallions, cucumbers and sesame seeds.
Peter's 'Steve's Cold Sesame Noodle Sauce' - for 1.5 pounds of spaghetti, dry weight.
Ingredients:
1.5 cup chunky PB
2 Tbsp sesame paste without added vinegar
2 Tbsp Hoisin sauce
1/4 cup fresh chopped cilantro
2-3 medium garlic cloves, crushed
2 Tbsp sugar
1/2 cup dry sherry
5 Tbsp medium dark sesame oil
2 Tbsp peanut oil.
6 Tbsp low sodium soy sauce
3 tsp cider vinegar
10 drops jasmine essence (from a Thai food store)
Szechuan hot oil to taste
Directions:
1) Mix the first 9 sauce ingredients well to form a thick sauce or paste, then slowly, with stirring, add 1 1/4 cup water for a medium thin sauce, which will thicken over time.
2) After the water, add the soy, cider vinegar, jasmine essence and hot oil.
The sauce was too minimal for the noodles - Try doubling all the sauce ingredients. When I put extra sauce on one spoonful of noodles, it seemed perfect.
Or can try adapting/ blending the other recipe noted below.
Ingredients:
1 pound noodles (used whole wheat)
1 Tbsp dark (roasted) sesame oil
1 garlic clove
1/2 medium cucumber
2 scallions
2 tsp black sesame seeds
3 Tbsp Chinese sesame paste or tahini
2 Tbsp natural peanut butter
3 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 tsp salt
Directions:
1) Bring a large pot of water to a boil. Add the noodles, stirring gently. Lower the heat to a simmer and cook for about 4 minutes, until barely tender (longer for whole wheat)
2) Drain the noodles and transfer to a bowl of cold water to remove excess starch. Drain again and put the noodles in a medium bowl. Dress with 1/2 tsp of the sesame oil and set aside.
3) Mince the garlic, slice the cucumber into 3 inch strips and thinly slice the scallions.
4) Toast the sesame seeds in a dry pan over medium-high heat for about 4 minutes, stirring constantly until golden brown (how do you know when black seeds are golden brown??). Set aside to cool.
5) Combine the garlic, sesame paste, peanut butter, vinegar, the remaining 2.5 tsp sesame oil, and the soy sauce in a small bowl. Mix well, seasoning with the salt.
6) Pour the dressing over the noodles and mix well. Top with the scallions, cucumbers and sesame seeds.
Peter's 'Steve's Cold Sesame Noodle Sauce' - for 1.5 pounds of spaghetti, dry weight.
Ingredients:
1.5 cup chunky PB
2 Tbsp sesame paste without added vinegar
2 Tbsp Hoisin sauce
1/4 cup fresh chopped cilantro
2-3 medium garlic cloves, crushed
2 Tbsp sugar
1/2 cup dry sherry
5 Tbsp medium dark sesame oil
2 Tbsp peanut oil.
6 Tbsp low sodium soy sauce
3 tsp cider vinegar
10 drops jasmine essence (from a Thai food store)
Szechuan hot oil to taste
Directions:
1) Mix the first 9 sauce ingredients well to form a thick sauce or paste, then slowly, with stirring, add 1 1/4 cup water for a medium thin sauce, which will thicken over time.
2) After the water, add the soy, cider vinegar, jasmine essence and hot oil.
Sunday, February 2, 2020
Sweet, salty, spicy pecans
From Once Upon A Chef cookbook by Jennifer Segal
These are great. Jennifer writes that these nuts are addictive - perfect to serve with cocktails, toss over salads, give as a homemade gift, or just snack on. The whole process takes about 15 minutes.
Ingredients:
1/2 cup confectioners sugar
3/4 tsp Kosher salt
1/2 tsp cayenne pepper (I usually use less)
2 cups whole pecans
Directions:
1) Preheat the oven to 350 and set an oven rack in the middle position. Line a rimmed 13x18" baking sheet with parchment paper.
2) In a medium bowl, whisk together the sugar, salt and cayenne.
3) Add the pecans to the sugar mixture, along with 4 teaspoons of water. Stir until the sugar is dissolved into a sticky glaze and ll the nuts are evenly coated. If the mixture is still too powdery after stirring for a while, add a few more drops of water - just don't add too much.
4) Transfer the pecans to the prepared baking sheet and arrange in a single layer. Scrape every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an air-tight container at room temperature for up to 2 weeks. Do not freeze.
These are great. Jennifer writes that these nuts are addictive - perfect to serve with cocktails, toss over salads, give as a homemade gift, or just snack on. The whole process takes about 15 minutes.
Ingredients:
1/2 cup confectioners sugar
3/4 tsp Kosher salt
1/2 tsp cayenne pepper (I usually use less)
2 cups whole pecans
Directions:
1) Preheat the oven to 350 and set an oven rack in the middle position. Line a rimmed 13x18" baking sheet with parchment paper.
2) In a medium bowl, whisk together the sugar, salt and cayenne.
3) Add the pecans to the sugar mixture, along with 4 teaspoons of water. Stir until the sugar is dissolved into a sticky glaze and ll the nuts are evenly coated. If the mixture is still too powdery after stirring for a while, add a few more drops of water - just don't add too much.
4) Transfer the pecans to the prepared baking sheet and arrange in a single layer. Scrape every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an air-tight container at room temperature for up to 2 weeks. Do not freeze.
Saturday, January 25, 2020
Sautéed Fennel with Couscous and Lemon
From Vegan Everything - 100 Easy Recipes for Any Craving --from Bagels to Burgers, Tacos to Ramen 2019
by Nadine Horn and Jörg Mayer.
I think the flavor of fennel or anise is very interesting taste. It pairs well with citrus flavor. In this dish, the lemon and the chopped greens definitely make the dish! This is a quick dish to put together. The greens can be prepared while the fennel is cooking. It smells delish too! With the beans, it can be a main dish.
Fresh fennel should be bright green with no brown marks on its outer layers. A tip from this book is that it is delicious raw when thinly sliced or grated. They also recommend it in a Middle Eastern-inspired salad with lentils.
Ingredients:
1 cup instant couscous
2 fennel bulbs (~ 1 pound each)
5 Tbsp olive oil
1 cup cooked white beans
Juice of 1 lemon
Salt and freshly ground black pepper
1/2 bunch fresh parsley chopped
Directions:
1) Bring 1.5 cups of water to a boil in a small pot. Add the couscous, cover and remove from the heat. Let sit for 5 minutes, then uncover and fluff with a fork.
2) Trim the stalks from the fennel. Chop the fennel fronds and set aside. Quarter the bulbs and cut out the cores. Cut into slices 1/2 inch thick.
3) Heat 2 Tbsp of oil in a sauté pan over medium high heat. Add the sliced fennel and cook for about 8 minutes, turning over the slices after 4 minutes, until golden brown.
4) Remove from the heat. Mix in the beans and let sit in the warm pan for about 3 minutes.
5) Transfer the couscous to a serving bowl and top with the fennel and beans. Drizzle with the lemon juice and the remaining 3 Tbsp oil.
6) Season with salt and pepper to taste. Garnish with the reserved fennel fronds and the parsley.
by Nadine Horn and Jörg Mayer.
I think the flavor of fennel or anise is very interesting taste. It pairs well with citrus flavor. In this dish, the lemon and the chopped greens definitely make the dish! This is a quick dish to put together. The greens can be prepared while the fennel is cooking. It smells delish too! With the beans, it can be a main dish.
Fresh fennel should be bright green with no brown marks on its outer layers. A tip from this book is that it is delicious raw when thinly sliced or grated. They also recommend it in a Middle Eastern-inspired salad with lentils.
Ingredients:
1 cup instant couscous
2 fennel bulbs (~ 1 pound each)
5 Tbsp olive oil
1 cup cooked white beans
Juice of 1 lemon
Salt and freshly ground black pepper
1/2 bunch fresh parsley chopped
Directions:
1) Bring 1.5 cups of water to a boil in a small pot. Add the couscous, cover and remove from the heat. Let sit for 5 minutes, then uncover and fluff with a fork.
2) Trim the stalks from the fennel. Chop the fennel fronds and set aside. Quarter the bulbs and cut out the cores. Cut into slices 1/2 inch thick.
3) Heat 2 Tbsp of oil in a sauté pan over medium high heat. Add the sliced fennel and cook for about 8 minutes, turning over the slices after 4 minutes, until golden brown.
4) Remove from the heat. Mix in the beans and let sit in the warm pan for about 3 minutes.
5) Transfer the couscous to a serving bowl and top with the fennel and beans. Drizzle with the lemon juice and the remaining 3 Tbsp oil.
6) Season with salt and pepper to taste. Garnish with the reserved fennel fronds and the parsley.
Sunday, January 19, 2020
Roasted carrot soup
From: https://www.washingtonpost.com/recipes/roasted-carrot-and-cashew-soup/17209/
This simple, creamy (but vegan) soup gets a dose of complexity and heat from the spices, which help balance the carrots’ natural sweetness. Pair with a dark, toasted bread, if you like, for a satisfying meal. If you don't want to bother with the soup, the roasted carrots alone are delicious. The garlic seemed to develop more and more each day, so although the taste was fine initially, I would decrease the garlic so that it was overwhelming on subsequent days. And maybe increase the salt, pepper, coriander, sumac and pepper flakes a bit. I thought it tasted better without the addition of vinegar at the end.
Make Ahead: The roasted carrots can be refrigerated for up to 5 days before finishing the soup.
Storage Notes: The finished soup can be refrigerated for up to 1 week or frozen for up to 3 months.
SERVINGS:
Tested size: 6 servings; makes about 9 cups
INGREDIENTS:
2 pounds carrots, trimmed, scrubbed and cut into 2-inch pieces
4 cloves garlic, crushed
1 medium shallot, quartered
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground coriander
1/2 teaspoon ground sumac
1/2 teaspoon crushed red pepper flakes
6 cups no-sodium-added vegetable broth - would start with only 4 cups and increase as needed.
1 cup (6 ounces) roasted, unsalted cashews
1/2 cup unsweetened coconut milk or cashew milk
2 tablespoons fresh lime juice or apple cider vinegar - I would omit, or maybe try the lime instead of vinegar.
DIRECTIONS:
1) Preheat the oven to 400 degrees with the rack in the middle.
2) In a large bowl, toss the carrots with the garlic, shallot, oil, salt, black pepper, coriander, sumac and red pepper flakes. Transfer to a sheet pan large enough for the carrots to fit in a single layer. Roast for 30 to 40 minutes, or until tender.
3) Meanwhile, heat the vegetable broth in a saucepan over low heat and keep warm.
Place 1/4 cup (1 1/2 ounces) cashews in a high-speed blender. Add the coconut milk and puree until smooth. Chop the remaining cashews for garnish.
Add the carrots and vegetable broth to the blender and puree until smooth. (If necessary, puree the soup in batches, combining about half of each — the stock, carrots and cashew puree — in each batch and stirring everything together again before serving.) Taste the soup and add more salt and pepper, if desired.
If needed, return the soup to the saucepan over medium heat and warm until heated through. Stir in the lime juice or vinegar and divide the soup among serving bowls. Top with chopped cashews and drizzle with olive oil. Serve hot.
This simple, creamy (but vegan) soup gets a dose of complexity and heat from the spices, which help balance the carrots’ natural sweetness. Pair with a dark, toasted bread, if you like, for a satisfying meal. If you don't want to bother with the soup, the roasted carrots alone are delicious. The garlic seemed to develop more and more each day, so although the taste was fine initially, I would decrease the garlic so that it was overwhelming on subsequent days. And maybe increase the salt, pepper, coriander, sumac and pepper flakes a bit. I thought it tasted better without the addition of vinegar at the end.
Make Ahead: The roasted carrots can be refrigerated for up to 5 days before finishing the soup.
Storage Notes: The finished soup can be refrigerated for up to 1 week or frozen for up to 3 months.
SERVINGS:
Tested size: 6 servings; makes about 9 cups
INGREDIENTS:
2 pounds carrots, trimmed, scrubbed and cut into 2-inch pieces
4 cloves garlic, crushed
1 medium shallot, quartered
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground coriander
1/2 teaspoon ground sumac
1/2 teaspoon crushed red pepper flakes
6 cups no-sodium-added vegetable broth - would start with only 4 cups and increase as needed.
1 cup (6 ounces) roasted, unsalted cashews
1/2 cup unsweetened coconut milk or cashew milk
2 tablespoons fresh lime juice or apple cider vinegar - I would omit, or maybe try the lime instead of vinegar.
DIRECTIONS:
1) Preheat the oven to 400 degrees with the rack in the middle.
2) In a large bowl, toss the carrots with the garlic, shallot, oil, salt, black pepper, coriander, sumac and red pepper flakes. Transfer to a sheet pan large enough for the carrots to fit in a single layer. Roast for 30 to 40 minutes, or until tender.
3) Meanwhile, heat the vegetable broth in a saucepan over low heat and keep warm.
Place 1/4 cup (1 1/2 ounces) cashews in a high-speed blender. Add the coconut milk and puree until smooth. Chop the remaining cashews for garnish.
Add the carrots and vegetable broth to the blender and puree until smooth. (If necessary, puree the soup in batches, combining about half of each — the stock, carrots and cashew puree — in each batch and stirring everything together again before serving.) Taste the soup and add more salt and pepper, if desired.
If needed, return the soup to the saucepan over medium heat and warm until heated through. Stir in the lime juice or vinegar and divide the soup among serving bowls. Top with chopped cashews and drizzle with olive oil. Serve hot.
Wednesday, January 8, 2020
Frittata with Oyster Mushrooms
From Vegan Everything 100 Easy Recipes for Any Craving from Bagels to Burgers, Tacos to Ramen
by Nadine Horn and Jörg Mayer
Tofu makes a great egg substitute in this dish. And the taste improves each day.
I need to work on how to keep it from sticking. Perhaps sauté veggies in a separate pan, then grease the frittata pan and pour in the ingredients. Also be sure to get the tofu to room temperature before preparing.
Ingredients:
1 onion
9 oz fresh oyster mushrooms (I used a mix of mushrooms)
3 Tbsp olive oil
10.5 oz silken tofu
3 Tbsp corn starch
2 Tbsp nutritional yeast
1/2 tsp ground turmeric
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground black pepper
5 oz firm tofu
Parsley to serve
Can use zucchini strips or sun-dried tomatoes. I added both - soak the sun-dried tomatoes first.
Directions:
1) Preheat the oven to 350
2) Dice the onion and coarsely chop the mushrooms
3) Heat 1 Tbsp of the oil in an oven-safe sauce pan over medium high heat. Cook the onion for about 3 minutes, until translucent
4) Add the mushrooms and cook for 5 minutes stirring occasionally
5) While the mushrooms are cooking, puree the silken tofu, cornstarch, nutritional yeast, turmeric, onion and garlic powders, salt, pepper and the remaining 2 Tbsp oil in a food processor. Crumble the firm tofu and fold into the pureed tofu mixture.
6) Reduce the heat to medium, pour the tofu mixture over the mushrooms and cook for 10 minutes or until the frittata sets.
7) Transfer the pan to the oven and bake for 10-20 minutes or until golden brown. Top with parsley cut into wedges and serve.
I topped it with cheese halfway through the oven time.
by Nadine Horn and Jörg Mayer
Tofu makes a great egg substitute in this dish. And the taste improves each day.
I need to work on how to keep it from sticking. Perhaps sauté veggies in a separate pan, then grease the frittata pan and pour in the ingredients. Also be sure to get the tofu to room temperature before preparing.
Ingredients:
1 onion
9 oz fresh oyster mushrooms (I used a mix of mushrooms)
3 Tbsp olive oil
10.5 oz silken tofu
3 Tbsp corn starch
2 Tbsp nutritional yeast
1/2 tsp ground turmeric
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground black pepper
5 oz firm tofu
Parsley to serve
Can use zucchini strips or sun-dried tomatoes. I added both - soak the sun-dried tomatoes first.
Directions:
1) Preheat the oven to 350
2) Dice the onion and coarsely chop the mushrooms
3) Heat 1 Tbsp of the oil in an oven-safe sauce pan over medium high heat. Cook the onion for about 3 minutes, until translucent
4) Add the mushrooms and cook for 5 minutes stirring occasionally
5) While the mushrooms are cooking, puree the silken tofu, cornstarch, nutritional yeast, turmeric, onion and garlic powders, salt, pepper and the remaining 2 Tbsp oil in a food processor. Crumble the firm tofu and fold into the pureed tofu mixture.
6) Reduce the heat to medium, pour the tofu mixture over the mushrooms and cook for 10 minutes or until the frittata sets.
7) Transfer the pan to the oven and bake for 10-20 minutes or until golden brown. Top with parsley cut into wedges and serve.
I topped it with cheese halfway through the oven time.
Sunday, December 29, 2019
Thai Broccoli Salad with Toasted Sesame
From Vegan Everything (2019) 100 Easy Recipes for Any Craving from Bagels to Burgers, Tacos to Ramen By Nadine Horn and Jörg Mayer
Note that the veggies take up the taste of the dressing better by the next day, but the broccoli doesn't look company-worthy.
Ingredients:
Salt
1 head broccoli (9 oz) cut into small florets
2 Tbsp sesame seeds
1 red bell pepper, stemmed and seeded
2 scallions (I used a shallot)
2 garlic cloves
1 thumb-sized piece of ginger
1 tsp dark (toasted) sesame oil
3 Tbsp peanut oil
3 Tbsp white wine vinegar
1 Tbsp soy sauce
1 Tbsp Sriracha 9I used 1/2 teaspoon)
1 tsp agave
DIRECTIONS:
1) Bring a pot of salted water to a boil. Fill a large bowl with cold water and ice to make an ice bath.
2) Cut the broccoli into florets and peel and thinly slice the stems
3) Blanche the broccoli for about 3 minutes, until bright green then plunge in the ice bath to stop it from cooking. Drain when cool.
4) Toast the sesame seeds in a dry pan over medium high heat (unless purchased already toasted) for ~ 4 minutes, stirring constantly until golden brown.
5)Cut the bell pepper and scallions into thin strips. Mince the garlic. Grate the ginger.
6) Whisk together the sesame and peanut oils, the vinegar, soy, sriracha, agave and 1/2 tsp salt, the garlic and ginger in a large bowl. Add the broccoli, bell pepper and scallions and toss with the dressing.
7) Top with the sesame seeds and serve
photo 12/28/19
Note that the veggies take up the taste of the dressing better by the next day, but the broccoli doesn't look company-worthy.
Ingredients:
Salt
1 head broccoli (9 oz) cut into small florets
2 Tbsp sesame seeds
1 red bell pepper, stemmed and seeded
2 scallions (I used a shallot)
2 garlic cloves
1 thumb-sized piece of ginger
1 tsp dark (toasted) sesame oil
3 Tbsp peanut oil
3 Tbsp white wine vinegar
1 Tbsp soy sauce
1 Tbsp Sriracha 9I used 1/2 teaspoon)
1 tsp agave
DIRECTIONS:
1) Bring a pot of salted water to a boil. Fill a large bowl with cold water and ice to make an ice bath.
2) Cut the broccoli into florets and peel and thinly slice the stems
3) Blanche the broccoli for about 3 minutes, until bright green then plunge in the ice bath to stop it from cooking. Drain when cool.
4) Toast the sesame seeds in a dry pan over medium high heat (unless purchased already toasted) for ~ 4 minutes, stirring constantly until golden brown.
5)Cut the bell pepper and scallions into thin strips. Mince the garlic. Grate the ginger.
6) Whisk together the sesame and peanut oils, the vinegar, soy, sriracha, agave and 1/2 tsp salt, the garlic and ginger in a large bowl. Add the broccoli, bell pepper and scallions and toss with the dressing.
7) Top with the sesame seeds and serve
Slow cooker lentil carrot potato soup
http://www.eatingwell.com/recipe/276956/slow-cooker-lentil-carrot-potato-soup/
I prefer it without the parsley on top. Pureeing 4 cups of the soup is essential. Otherwise, it's watery without much taste.
I prefer it without the parsley on top. Pureeing 4 cups of the soup is essential. Otherwise, it's watery without much taste.
- 4 cups unsalted vegetable stock
- 4 cups water
- 2 cups chopped peeled sweet potato (from 1 sweet potato)
- 2 cups sliced carrots (from 3 carrots)
- 2 cups chopped peeled russet potato (from 1 potato)
- 1 ½ cups dried green lentils
- 1 ½ cups chopped yellow onions (from 1 onion)
- 1 cup chopped celery (from 2 celery stalks)
- 2 tablespoons minced garlic (from 6 garlic cloves)
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 ⅛ teaspoons kosher salt
- 1 teaspoon black pepper
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- ¼ cup chopped fresh flat-leaf parsley
- Stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables and lentils are tender, 7 to 8 hours. Remove and discard the thyme sprigs and bay leaf.
- Place the oil and 4 cups of the soup in a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the lid (to avoid splatters). Process until smooth. Return the pureed soup to the slow cooker; stir in the vinegar. Ladle the soup into bowls, and sprinkle evenly with the parsley.
Tuesday, December 24, 2019
Brussels Sprouts with Orange Dressing
© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.
The Healthy Cook
SERVES 4
SERVES 4
Brussels Sprouts with Orange Dressing
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice
- 1 tsp. orange zest
- 2 Tbs. canola oil
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt
1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.
- In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
- Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
- Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to 1⁄4 tsp. of salt.
PERSERVING(1cup):calories150|totalfat7g|satfat0.5g|carbs20g|fiber6g|protein5g|sodium150mg
Broccoli with Balsamic Dressing
The Healthy Cook
SERVES 4
SERVES 4
Broccoli with Balsamic Dressing
You want to cook the dressing until it’s thick and sticky, close to the consistency of honey.
1 Tbs. canola oil
3 large cloves garlic, thinly sliced 2 Tbs. balsamic vinegar
2 tsp. soy sauce
1 tsp. brown sugar
1 lb. broccoli orets, about 4 cups
1. In a small sauté pan, heat the oil over
medium-low heat. Sauté the garlic until light golden, 1-2 minutes.
You want to cook the dressing until it’s thick and sticky, close to the consistency of honey.
1 Tbs. canola oil
3 large cloves garlic, thinly sliced 2 Tbs. balsamic vinegar
2 tsp. soy sauce
1 tsp. brown sugar
1 lb. broccoli orets, about 4 cups
1. In a small sauté pan, heat the oil over
medium-low heat. Sauté the garlic until light golden, 1-2 minutes.
2. Add the vinegar, soy sauce, and sugar and reduce the heat to low. Simmer, whisking often, until thickened into a syrup, 2-3 minutes.
3. Steam the broccoli until it’s tender but still bright green, 2-3 minutes. 4. Drizzle the dressing over the broccoli.
PERSERVING(1cup):calories80|totalfat4g|satfat0g|carbs9g|fiber3g|protein4g|sodium120mg
3. Steam the broccoli until it’s tender but still bright green, 2-3 minutes. 4. Drizzle the dressing over the broccoli.
PERSERVING(1cup):calories80|totalfat4g|satfat0g|carbs9g|fiber3g|protein4g|sodium120mg
NutritionAction.com®© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.
The Healthy Cook
SERVES 4
SERVES 4
Brussels Sprouts with Orange Dressing
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice
- 1 tsp. orange zest
- 2 Tbs. canola oil
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt
1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.
- In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
- Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
- Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to 1⁄4 tsp. of salt.
PERSERVING(1cup):calories150|totalfat7g|satfat0.5g|carbs20g|fiber6g|protein5g|sodium150mg
Cauliflower with Lemon-Pine Nut Dressing
The Healthy Cook
Wouldn’t it be great to have a stable of delicious, healthy holiday side dishes? (Not that we’ve got anything against eating green bean casserole once a year.) Here are three that are guaranteed to become “instant classics.”
Wouldn’t it be great to have a stable of delicious, healthy holiday side dishes? (Not that we’ve got anything against eating green bean casserole once a year.) Here are three that are guaranteed to become “instant classics.”
Cauli ower with Lemon-Pine Nut Dressing
1 Tbs. extra-virgin olive oil 3 Tbs. pine nuts, chopped 1 clove garlic, minced
1 tsp. lemon zest
1 Tbs. fresh lemon juice, more to taste
3 sprigs at-leaf parsley, chopped
1 lb. cauli ower orets, about 4 cups
1⁄4 tsp. kosher salt
1 Tbs. extra-virgin olive oil 3 Tbs. pine nuts, chopped 1 clove garlic, minced
1 tsp. lemon zest
1 Tbs. fresh lemon juice, more to taste
3 sprigs at-leaf parsley, chopped
1 lb. cauli ower orets, about 4 cups
1⁄4 tsp. kosher salt
SERVES 4
1. In a small sauté pan, heat the oil over
medium heat. Sauté the pine nuts until just starting to brown, 1-2 minutes.
medium heat. Sauté the pine nuts until just starting to brown, 1-2 minutes.
- Stir in the garlic and cook 1 minute more.
- Remove from the heat and transfer to a large heat-proof bowl. Allow to cool.
- Mix in the lemon zest, lemon juice, and parsley.
- Steam the cauli ower until it’s tender but still has some bite, 3-5 minutes.
- Allow the cauli ower to cool slightly, then toss with the dressing. Season with up to 1⁄4 tsp. of salt.
PERSERVING(1cup):calories100|totalfat8g|satfat1g|carbs7g|fiber3g|protein3g|sodium150mg
NutritionAction.com®© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.
The Healthy Cook
SERVES 4
SERVES 4
Broccoli with Balsamic Dressing
You want to cook the dressing until it’s thick and sticky, close to the consistency of honey.
1 Tbs. canola oil
3 large cloves garlic, thinly sliced 2 Tbs. balsamic vinegar
2 tsp. soy sauce
1 tsp. brown sugar
1 lb. broccoli orets, about 4 cups
1. In a small sauté pan, heat the oil over
medium-low heat. Sauté the garlic until light golden, 1-2 minutes.
You want to cook the dressing until it’s thick and sticky, close to the consistency of honey.
1 Tbs. canola oil
3 large cloves garlic, thinly sliced 2 Tbs. balsamic vinegar
2 tsp. soy sauce
1 tsp. brown sugar
1 lb. broccoli orets, about 4 cups
1. In a small sauté pan, heat the oil over
medium-low heat. Sauté the garlic until light golden, 1-2 minutes.
2. Add the vinegar, soy sauce, and sugar and reduce the heat to low. Simmer, whisking often, until thickened into a syrup, 2-3 minutes.
3. Steam the broccoli until it’s tender but still bright green, 2-3 minutes. 4. Drizzle the dressing over the broccoli.
PERSERVING(1cup):calories80|totalfat4g|satfat0g|carbs9g|fiber3g|protein4g|sodium120mg
3. Steam the broccoli until it’s tender but still bright green, 2-3 minutes. 4. Drizzle the dressing over the broccoli.
PERSERVING(1cup):calories80|totalfat4g|satfat0g|carbs9g|fiber3g|protein4g|sodium120mg
NutritionAction.com®© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.
The Healthy Cook
SERVES 4
SERVES 4
Brussels Sprouts with Orange Dressing
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice
- 1 tsp. orange zest
- 2 Tbs. canola oil
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt
1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.
- In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
- Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
- Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to 1⁄4 tsp. of salt.
PERSERVING(1cup):calories150|totalfat7g|satfat0.5g|carbs20g|fiber6g|protein5g|sodium150mg
Sunday, December 22, 2019
Roasted string beans (green beans) with shallots
From epicurious.com
Comments from site: shallots make the dish. Consider adding garlic as well. And some people said a capful of lemon juice.
The beans shrink a lot. Cooking time should be increased and some cooked the beans with oil and salt for 20 minutes first, then added the shallots and garlic for another 10-20 minutes. Be careful not to burn the shallots. Consider adding shiitake mushrooms.
Comments from site: shallots make the dish. Consider adding garlic as well. And some people said a capful of lemon juice.
The beans shrink a lot. Cooking time should be increased and some cooked the beans with oil and salt for 20 minutes first, then added the shallots and garlic for another 10-20 minutes. Be careful not to burn the shallots. Consider adding shiitake mushrooms.
Made it with a head of cauliflower and that was good as well. Should start the cauliflower first because it takes time to caramelize.
Made this several times for Thanksgiving with Futrans. Can use a little less oil, and can roast for only 12 minutes or so.
YIELDMakes 4 servings
INGREDIENTS
1 1/2 pounds string beans
2 large shallots cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
PREPARATION
Preheat the oven to 400°F.
Toss the beans and shallots with the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 minutes. (Check after 10-12 minutes, especially if you like the beans al dente.). Sprinkle with pepper and serve hot.
Variation: Roasted Asparagus
Substitute asparagus and roast about 10 minutes.
YIELDMakes 4 servings
INGREDIENTS
1 1/2 pounds string beans
2 large shallots cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
PREPARATION
Preheat the oven to 400°F.
Toss the beans and shallots with the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 minutes. (Check after 10-12 minutes, especially if you like the beans al dente.). Sprinkle with pepper and serve hot.
Variation: Roasted Asparagus
Substitute asparagus and roast about 10 minutes.
Friday, November 29, 2019
Sweet Potato Pie in Ramekins
NOURISH NOV 21, 2019
Danielle and I liked these for the day after Thanksgiving.
These delightful, single-serve treats bring the essence of both sweet potato and pecan pies together in pudding-cup form, with creamy, cinnamon-scented, whipped sweet potato that gets topped with crunchy, brown sugar-kissed pecans. With no crust involved, and a subtle amount of maple syrup and butter, these healthful cups are a cinch to make.
Make Ahead: Unbaked cups may be made up to 1 day ahead, covered and stored in the refrigerator. Let the ramekins come to room temperature before baking.
Storage Notes: Baked cups may be covered and refrigerated for up to 4 days and served at room temperature.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
1 tablespoon unsalted butter, melted, plus more for greasing the ramekins
1 medium (10-ounce) sweet potato, peeled and cut into 2-inch chunks
3 tablespoons maple syrup
3 tablespoons whole milk
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon plus 1 pinch ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon plus 1 pinch kosher salt
1/4 cup pecan pieces, chopped
2 teaspoons dark brown sugar
DIRECTIONS
Preheat the oven to 350 degrees with the rack in the middle. Butter four 6-ounce ramekins.
Meanwhile, bring a small saucepan of water to a boil and add the potato. Cook at a rapid boil until tender, about 10 minutes. Remove from the heat and drain.
Transfer the potato to a large bowl and add the maple syrup, milk, egg, butter, vanilla, 1/4 teaspoon cinnamon, and 1/8 teaspoon each nutmeg and salt. Using an electric mixer, beat the mixture until creamy, about 2 minutes. (The mixture will be somewhat soupy and bits of sweet potato will remain visible.) Evenly divide the mixture among the prepared ramekins.
In a small bowl, toss the pecans with the brown sugar and the remaining pinches of cinnamon and salt until combined. Sprinkle the pecan mixture on top of the sweet potato in the ramekins. Place the filled ramekins on a large, rimmed baking sheet and bake, 20 to 25 minutes, until the ramekins are set in the middle and the topping is browned. Let cool for about 5 minutes before serving.
Sunday, November 24, 2019
salad dressing variations
From Heart of the Plate by Mollie Katzen
Basic Vinaigrette
1.5 Tbsp shallots, finely minced
1/2 teaspoon salt
2 tsp agave, sugar or maple syrup
2 Tbsp red wine vinegar
6 Tbsp EVOO
Mix first 4 ingredients with whisk or by shaking
Drizzle EVOO in, whisking as you go.
Store in refrigerator.
For mustard vinaigrette - use maple syrup and add 1 Tbsp or up to 2 Tbsp honey dijon
For pomegranate vinaigrette - leave out 1 tsp of sweetener and add 1 Tbsp pomegranate molasses. Replace some of the EVOO with roasted walnut oil if available.
Thick cranberry orange vinaigrette to use on spiced carrots (p 102)
1 cup cranberries, fresh or frozen
1/2 navel orange, coarsely chopped, peel included
1 Tbsp chopped shallot
1/4 tsp salt
3 Tbsp agave or sugar
2 tsp cider vinaigrette
1/4 cup EVOO
1) combine first 4 ingredients in a food processor; buzz until the fruit is pulverized into a thick pulpy state.
2) Add sweetener and vinegar and pulse a few times until it's blended.
3) With the marine running, add EVOO one Tbsp at a time, until fully incorporated.
Basic Vinaigrette
1.5 Tbsp shallots, finely minced
1/2 teaspoon salt
2 tsp agave, sugar or maple syrup
2 Tbsp red wine vinegar
6 Tbsp EVOO
Mix first 4 ingredients with whisk or by shaking
Drizzle EVOO in, whisking as you go.
Store in refrigerator.
For mustard vinaigrette - use maple syrup and add 1 Tbsp or up to 2 Tbsp honey dijon
For pomegranate vinaigrette - leave out 1 tsp of sweetener and add 1 Tbsp pomegranate molasses. Replace some of the EVOO with roasted walnut oil if available.
Thick cranberry orange vinaigrette to use on spiced carrots (p 102)
1 cup cranberries, fresh or frozen
1/2 navel orange, coarsely chopped, peel included
1 Tbsp chopped shallot
1/4 tsp salt
3 Tbsp agave or sugar
2 tsp cider vinaigrette
1/4 cup EVOO
1) combine first 4 ingredients in a food processor; buzz until the fruit is pulverized into a thick pulpy state.
2) Add sweetener and vinegar and pulse a few times until it's blended.
3) With the marine running, add EVOO one Tbsp at a time, until fully incorporated.
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