a lil bit o' recipes

[Guest guest]

Cauliflower Curry

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon oil

1 onion -- thinly sliced

4 garlic cloves -- minced

1 piece ginger root (2 " long) -- minced

2 serrano chiles -- (optional), seeded,

and minced

2 1/2 teaspoons ground coriander

1 teaspoon ground cumin

1/4 teaspoon cinnamon

1 teaspoon ground turmeric

1/2 teaspoon black mustard seeds

1/2 teaspoon salt -- or to taste

cauliflower florets - (16 oz)

1 cup coconut milk

1 tablespoon lemon juice

 

Heat oil over medium-high heat in large skillet. Add onion and cook,

stirring occasionally, until lightly browned, about 6 to 8 minutes. Add

garlic, ginger and chiles and cook 2 minutes more. Add coriander, cumin,

cinnamon, turmeric, mustard seeds and salt. Cook, stirring until very

fragrant, about 3 minutes. Add cauliflower and mix well. Add coconut milk

and lemon juice, reduce heat and simmer 5 minutes.

Serve over basmati rice, if desired.

Makes 4 servings.

 

 

 

AUTUMN ROASTED VEGETABLES

 

3 carrots, peeled and cut into 1-inch pieces

9 to 10 pearl onions, peeled and trimmed

2 cups brussels sprouts, halved if large

1 medium sweet potato, peeled and cut into 1-inch pieces

1 tbsp. extra virgin olive oil

1/2 tsp. dried thyme

salt and freshly ground black pepper, to taste

1 1/2 cups fat-free, vegetable broth

2 tbsps. chopped pecans for garnish (optional)

 

Preheat oven to 400 degrees.

In a mixing bowl, toss the vegetables with oil, thyme, salt and pepper.

Transfer vegetables to a roasting pan.

Add broth to pan.

Roast for 45 minutes, stirring and turning carefully every 10 to 15 minutes.

Check frequently for tenderness.

When vegetables are almost tender, turn oven up to 425 degrees and roast 10

to 15 minutes more, until vegetables are lightly browned and tender.

Serve hot, garnished with pecans, if desired.

Makes 4 servings.

 

 

 

Fennel Salad

 

Fennel Salad

 

1/2 fennel bulb, cut in thick strips

1/4 cup balsamic vinegar

1 tbsp grainy mustard

Freshly ground pepper

small orange or red tomatoes

fresh green beans, sliced

 

Toss all this together for a very low cal snack or salad

 

 

Fennel Puree

 

2 medium potatoes peeled and quartered.

1 fennel bulb, trimmed and chopped

1/2 cup veggie broth

Fresh ground pepper

Salt

 

Microwave the potatoes till tender (9 minutes). Drain and mash well.

 

Meanwhile in a large saucepan combine the fennel and broth and cook

overmedium high heat till tender (20 mins). Drain. Puree the fennel in

afood processor (or use handheld kind!), add to the potatoes. Beat in

broth, salt and pepper to taste.

 

 

 

: Roasted Fennel and Onions

 

Roasted Fennel and Onions

 

3 med onions, peeled and cut into wedges

2 fennel bulbs, cut into wedges with fronds reserved

2 tbsp balsamic vinegar

Freshly ground pepper

1 tbsp brown sugar

 

Preheat oven to 400F. Chop 1/4 cup fronds. Cut veggies. Put sugar,vinegar

and vegiges into a baking dish and toss well to coat. Bake for 1

hour uncoverd tossing occasionally till tender and weel roasted. Sprinkle

with fronds and serve

 

 

 

Fennel, Bean and Pasta Salad

 

Fennel, Bean and Pasta Salad - Dog Hollow Farm

 

2-3 fennel bulbs

1 small onion

2-3 tablespoons olive oil

1 can (28 oz.) kidney beans, drained

2-3 cups cooked pasta

1 teaspoon lemon pepper

 

Remove leafy tops and reserve. Thinly slice fennel bulbs and onion; saute in

olive oil. Chop reserved fennel tops and add to cooked mixture with

remaining ingredients. Serve chilled.

Makes 4-6 servings.

 

 

 

 

Sweet Potato Head Pudding

 

1/2 cantaloupe

1/2 sweet potato

3 Tbs. Sucanat

5 ice cubes

pinch of cinnamon

 

The flavor is somewhere between pumpkin pie and chocolate pudding. Sweet

potatoes are high in beta carotene, rivaling carrots. People have been known

to live on sweet potatoes with no deprivation in health. It is a perfect

food. If you were going to live off a single food, this would be the perfect

choice.

 

Cantaloupe and blenders are a perfect combination. Try cantaloupe and mango,

pineapple, peach, orange, grape, strawberry, Sucanat or frozen pineapple

concentrate.

 

 

 

 

Mung-Dal

 

Source:Veg Eats

 

1 cup mung

2 1/2 cups water

 

Bring water and mung beans to a boil and simmer for at least 45 minutes until

a soupy consistency.

 

1/2 teaspoon brown mustard seeds

1 clove crushed garlic

1/2 teaspoon salt (optional)

1/4 teaspoon turmeric

1/4 teaspoon cumin

1/4 teaspoon cayenne (optional)

 

Spray nonstick pan lightly. Heat to med, or med-hi. Add mustard seeds and

cover with a lid. The mustard seeds should pop likepopcorn when heated. If

you turn it up too hi or leave it on too long, you will burn the mustard

seeds, so be careful. When mung beans are very soft and like thick soup, add

rest ofingredients. Serve with or over rice. You may use the saffron

ricepackaged mix.

 

 

 

Orange-Jicama Salad

 

butter lettuce leaves

1 tbsp. fresh orange juice

1 large orange, peeled, sliced

1 tsp. white wine vinegar

1 c. julienne of peeled jicama

salt & freshly ground pepper

1/2 c. chopped red onion

1 tbsp. minced fresh cilantro

3 tbsps. olive oil

 

Line plates with lettuce.

Top with orange slices.

Mound with jicama.

Sprinkle with chopped red onion.

Blend juice, vinegar, salt & pepper in small bowl.

Whisk in oil in thin stream.

Spoon over salads. garnish with minced cilantro.

Makes 2 servings.

 

 

 

Apple Amaranth Pasta

 

Source:Hug´s Homehearth-Food Kitchen Pages

 

Ingredients for hand making:

 

3/4 c Durum semolina

 

1/4 c Amaranth flour

 

1/4 c To 1/3 apple juice

 

1 tb Vegetable or olive oil;.. optional

 

 

Ingredients for electric making:

 

1 c Durum semolina

 

1/3 c Amaranth flour

 

1/4 c To 1/3 apple juice

 

1 tb Vegetable or olive oil (optional)

 

Method:

 

Prepare as for any basic pasta (knead, rest, extend, cut, dry and cook in

boiling water).

 

 

 

 

Amaranth, Buckwheat and Quinoa Bread

 

Source. Wheat Free Life

 

Tips for the bakery:

 

Amaranth, buckwheat and quinoa are not true grains, so may be pure gold to

those who react to all grains! All will be found in most health food stores.

For best results, buy fresh amaranth and quinoa flours where there is a quick

 

turn-over - and smell it before baking with it to be sure it isn't rancid.

Also, buy whole UNROASTED buckwheat groats and grind your own flour in a

blender. This is easily done as the groats are not nearly as hard as grains

of wheat, so you don't need a special grinder or mill. Grind one pound of

groats in you blender, half cup at a time, in 7 minutes, and that includes

rubbing the flour through a strainer to catch and discard any large particles

 

that may be present. The flavor and texture of this mixed-flour pan bread is

superior to that of bread made from any one flour. While not a sandwich

bread, this corn-bread-type-bread is wonderful with salad, soup or stew, or

for breakfast (topped with a fruit sauce or a little all-fruit jam).

 

Yields 1 pie plate (6-8 pieces)

 

Ingredients:

 

1/2 cup + 1 tablespoon amaranth flour 1/2 cup + 1 tablespoon unroasted

buckwheat flour 1/2 cup + 1 tablespoon quinoa flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

3 tablespoons oil

1/4 cup maple syrup

Water to make 1 cup liquid

stevia powder (optional)

 

Directions:

 

Preheat oven to 350 F degrees. Lightly coat a 9-inch pie plate with non-stick

 

spray, or oil and dust with flour. Combine flour, baking soda, cream of

tartar, salt, and stevia powder or date sugar, if using, in a bowl and whisk

to blend. Measure the oil, maple syrup, and water in a 2-cup glass measuring

cup, and stir. Make a " well " in the center of the flour and pour in the

liquids. Use a rubber spatula to stir a few swift strokes - only until all

the dry ingredients are moistened. Transfer at once to prepared pan. Batter

will be quite stiff, yet when you scrape it into the pan, it still pours. (In

 

other words - although stiff, it's still a heavy batter rather than a dough.)

 

Bake about 20 minutes or until the center springs back when lightly touched,

and a pick inserted in the center comes out clean. Cool in the pan 10 minutes

 

before cutting. Best served warm.

 

Variations for a sweet bread:

 

Substitute pineapple, apple, orange, pear or white grape juice for the water,

 

and add an additional 1/4 teaspoon baking soda to dry ingredients. Resembles

coffeecake.

 

Variations for a spicy bread:

 

Following the recipe for the sweet bread, add ONE of the following to the dry

 

ingredients, whisking well to mix:

 

1 to 1 1/2 teaspoons powdered ginger

1 teaspoon cinnamon

1 1/2 teaspoons pumpkin pie spice (gives bread a very nice flavor!)

1/2 teaspoon freshly-ground nutmeg

[Guest guest]

I have a pretty neat recipe for a nice veggie loaf from the magazine Veggie

Life. I've adapted it a bit, but here goes:

 

1 medium onion, chopped

3 cloves garlic, minced

olive oil

1/3 cup chopped walnuts

1/2 cup rolled oats (instant is OK)

1/4 pound mushrooms, sliced

2 cups vegetable stock (a 15-ounce can of your favorite works)

1 tbsp soy sauce

3 tbsp mustard

3 tbsp ketchup

2 tbsp red wine or red wine vinegar

hot sauce to taste

salt, pepper, and other spices to taste

1 pound firm tofu, pressed and crumbled

3 tbsp arrowroot

1 cup whole-wheat bread crumbs

extra bread crumbs or oats to coat

 

In large skillet, saute onions and garlic until onions are golden. Transfer

to a large bowl and set aside. In the same skillet, toast walnuts until

fragrant. Add oats and mushrooms and saute until mushrooms soften. Add

stock and stir. Simmer to reduce liquid. When nearly dry, add soy sauce,

mustard, ketchup, red wine vinegar, and seasonings. Cook until mixture

thickens, then add to bowl with onions.

 

Add tofu, arrowroot, and bread crumbs until you have a sturdy mixture.

Adjust seasoning if necessary. Spoon mixture into 8-cup loaf pan (prepping

with cooking spray or oil if necessary; I use nonstick), pressing firmly

into pan. Sprinkle crumbs or oats on top, pressing into top firmly. Bake

at 350 degrees for 40 minutes until loaf is firm. For a crispy top, place a

pan of water in oven while cooking (I strongly recommend this!) Allow to

cool for one hour before slicing.

 

 

 

 

 

 

 

 

 

 

 

 

 

" Where is the questioning where is the protest song?

Since when is skepticism un-American?

Dissent's not treason but they talk like it's the same

Those who disagree are afraid to show their face " --Sleater-Kinney

 

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