Olivia calls this "Shrek Soup" because it's green.
5-6 small zucchini or 3 or 4 bigger ones.
1 white onion
Olive oil
fresh rosemary (1 sprig)
salt
pepper
Chop up the onion and zucchini. Sautee on medium heat in olive oil and salt, until onions are transparent. Add a sprig of fresh rosemary (I added it whole and fished it out before I puree the soup) Bring it all to a boil and let it cook on medium heat for about 20 minutes. Let it cool a bit and blend with a hand blender.
Garnish with fresh rosemary.
Serves 4-5 people
Monday, November 08, 2010
Sunday, November 07, 2010
potato leek and mushroom soup
This is a really easy soup for the cold days ahead.
3 or 4 medium size potatoes-peeled and cubed.
3-4 leeks chopped (use the white part until it turns green, discard of the dark green)
2 cups of mushrooms chopped (I used white button and shitake but you could use whatever you like/have)
1/2 white onion
3 tablespoons miso (or more depending on your taste)
soya sauce
salt
pepper
Sautee the mushrooms and onion in olive oil for about 5 minutes, then add leeks and potatoes and sautee for about 10 minutes. Add miso, soya sauce, salt and pepper.
Stir until miso melts and then add enough water or veggie/chicken stock to cover the ingredients by an inch of liquid.
Bring it to a boil and then turn down to medium heat for 20 minutes.
Give it a chance to cool and then puree either with a hand blender or in a blender.
garnish with fresh rosemary or lemon juice.
3 or 4 medium size potatoes-peeled and cubed.
3-4 leeks chopped (use the white part until it turns green, discard of the dark green)
2 cups of mushrooms chopped (I used white button and shitake but you could use whatever you like/have)
1/2 white onion
3 tablespoons miso (or more depending on your taste)
soya sauce
salt
pepper
Sautee the mushrooms and onion in olive oil for about 5 minutes, then add leeks and potatoes and sautee for about 10 minutes. Add miso, soya sauce, salt and pepper.
Stir until miso melts and then add enough water or veggie/chicken stock to cover the ingredients by an inch of liquid.
Bring it to a boil and then turn down to medium heat for 20 minutes.
Give it a chance to cool and then puree either with a hand blender or in a blender.
garnish with fresh rosemary or lemon juice.
Tuesday, October 19, 2010
Kale, Carrot and Beet Salad
Ingredients:
One or Two large carrots
One small Beet
A bunch of kale
Dressing:
olive oil
apple cider vinegar
honey
tahini
water
(put all ingredients into a small bowl and whisk together)
Grate carrots and beet, and put in a bowl
Wash and remove stems from kale leaves, and rip into bite size pieces.
Sprinkle veggies with a dash of salt
Pour dressing over the top and toss.
Super simple and delicious, really colourful.
I served Southern Fried Tofu over the top (I purchased a container of "shake and bake coating" from Mondragon)
One or Two large carrots
One small Beet
A bunch of kale
Dressing:
olive oil
apple cider vinegar
honey
tahini
water
(put all ingredients into a small bowl and whisk together)
Grate carrots and beet, and put in a bowl
Wash and remove stems from kale leaves, and rip into bite size pieces.
Sprinkle veggies with a dash of salt
Pour dressing over the top and toss.
Super simple and delicious, really colourful.
I served Southern Fried Tofu over the top (I purchased a container of "shake and bake coating" from Mondragon)
Tuesday, June 08, 2010
salmon cakes
These are a kid friendly way of encouring fish consumption.
(you can also use tuna if you like)
1 can of salmon packaged in water (drain water)
2 to 3 eggs
1/2 cup of breadcrumbs
1/4 cup of parmesan cheese
1 teaspoon of grated lemon peel
1 squeeze of lemon juice
chopped herb (parsely, cilantro or dill work)
2 cloves of crushed garlic
salt
pepper
combine all ingredients in a bowl.
make small patties with your hands.
dip patties in breadcrumbs (both sides)
fry in sunflower or olive oil until golden brown on each side.
serve with lemon wedges or Aoili
Olivia love these.
(you can also use tuna if you like)
1 can of salmon packaged in water (drain water)
2 to 3 eggs
1/2 cup of breadcrumbs
1/4 cup of parmesan cheese
1 teaspoon of grated lemon peel
1 squeeze of lemon juice
chopped herb (parsely, cilantro or dill work)
2 cloves of crushed garlic
salt
pepper
combine all ingredients in a bowl.
make small patties with your hands.
dip patties in breadcrumbs (both sides)
fry in sunflower or olive oil until golden brown on each side.
serve with lemon wedges or Aoili
Olivia love these.
Make this soup for someone you love
When I made this soup I thought, oh wow this is so healthy, exotic and delicately flavorful that it's perfect to serve to someone you love.
2 firm white fish filets (i used basa)
3 table spoons of twoeng jang (a korean miso, but japanese miso will do)
bunch of oyster mushrooms
one or two baked yams (peeled and cubed)
big bunch of spinach (washed, of course)
3 cups veggie broth
!/3 block of silken tofu, cubed
1 tsp sambal oelek (or any chili paste)
Heat veggie broth in a soup-pan until simmering, add mushrooms and tofu and cook a few minutes, add your fish until its white and firm, then add your yams. Cook until hot, then add your diced green onions and spinach until its wilted. Serve with brown rice.
Simple right? So delicious.
2 firm white fish filets (i used basa)
3 table spoons of twoeng jang (a korean miso, but japanese miso will do)
bunch of oyster mushrooms
one or two baked yams (peeled and cubed)
big bunch of spinach (washed, of course)
3 cups veggie broth
!/3 block of silken tofu, cubed
1 tsp sambal oelek (or any chili paste)
Heat veggie broth in a soup-pan until simmering, add mushrooms and tofu and cook a few minutes, add your fish until its white and firm, then add your yams. Cook until hot, then add your diced green onions and spinach until its wilted. Serve with brown rice.
Simple right? So delicious.
Fish curry (a recipe my dad emailed to me)
This is so yummy, and so simple as far as Indian food goes. The whole spices are just fried in the oil for one minute, which flavors the oil and consequently the whole dish. When I made it a few weeks ago I added slightly different spices to it. My dad says its just as delicious without any spices, so you can omit them if you'd like but my dad's a damn fine cook so if I were you I would just try it his way. He emailed me this recipe.
Fish Curry – Andhra Style – as learnt from my Mom
900 Grams of Fish (I used a package of Basa fillets. Salmon steaks also work well)
4 to 6 cloves of garlic – crushed
3 or 4 medium onions – Chopped fine
Knob of Ginger – about 2.5 cm long – grated
6 to 12 Curry Leaves
1 dry red chili – seeded
1⁄2 tsp fenugreek Seeds – Ground
A pinch of Hing (Asafetida)
1 Tomato – Chopped
Small Stick of Cinnamon
3 or 4 pods of Cardamom – Bruised
1⁄2 can of Thick Coconut Milk
2 Green Chilies – I used Serrano Chilies – seeded and sliced fine
1⁄4 cup of Chopped Cilantro
Method:
Rub fish pieces with salt and turmeric (a little turmeric goes a long way). Prepare the Onion, Garlic and Ginger. Heat the oil in a large fry-pan and fry the fish till it is a light golden brown. Set aside. In the same pan add the dry red chili an fry till slightly blackened. Add the powdered fenugreek seeds, Hing and curry leaves and fry for a little while longer till the aromas are released. Be careful not to burn the Fenugreek. Add the onion, ginger and garlic and fry over a medium heat till the onions are a golden brown. This takes patience but you will be rewarded with sweet caramelized onions. Do not burn the mixture or your sauce will be bitter. Add the tomato and cook till most of the water evaporates. Add the whole spices, coconut milk and cook till the mixture thickens. Add salt to taste. Reduce the heat. Add the fish and stir very gently to coat the fish with the mixture. Cook for a few minutes. Add the green chilies and cilantro and cook for a minute longer and serve with hot rice.
By K.S. Sharma
When I made it, I omitted the curry leaves and fenugreek and added 5 cloves and about 8 peppercorns. I also fried all the spices in the oil at once. It was very delicious.
Fish Curry – Andhra Style – as learnt from my Mom
900 Grams of Fish (I used a package of Basa fillets. Salmon steaks also work well)
4 to 6 cloves of garlic – crushed
3 or 4 medium onions – Chopped fine
Knob of Ginger – about 2.5 cm long – grated
6 to 12 Curry Leaves
1 dry red chili – seeded
1⁄2 tsp fenugreek Seeds – Ground
A pinch of Hing (Asafetida)
1 Tomato – Chopped
Small Stick of Cinnamon
3 or 4 pods of Cardamom – Bruised
1⁄2 can of Thick Coconut Milk
2 Green Chilies – I used Serrano Chilies – seeded and sliced fine
1⁄4 cup of Chopped Cilantro
Method:
Rub fish pieces with salt and turmeric (a little turmeric goes a long way). Prepare the Onion, Garlic and Ginger. Heat the oil in a large fry-pan and fry the fish till it is a light golden brown. Set aside. In the same pan add the dry red chili an fry till slightly blackened. Add the powdered fenugreek seeds, Hing and curry leaves and fry for a little while longer till the aromas are released. Be careful not to burn the Fenugreek. Add the onion, ginger and garlic and fry over a medium heat till the onions are a golden brown. This takes patience but you will be rewarded with sweet caramelized onions. Do not burn the mixture or your sauce will be bitter. Add the tomato and cook till most of the water evaporates. Add the whole spices, coconut milk and cook till the mixture thickens. Add salt to taste. Reduce the heat. Add the fish and stir very gently to coat the fish with the mixture. Cook for a few minutes. Add the green chilies and cilantro and cook for a minute longer and serve with hot rice.
By K.S. Sharma
When I made it, I omitted the curry leaves and fenugreek and added 5 cloves and about 8 peppercorns. I also fried all the spices in the oil at once. It was very delicious.
Tuesday, June 01, 2010
Cara and Chantal's Shrimp Burgers
we were going to make salmon burgers but that proved to be too expensive so we opted for a bag of shrimp instead. They turned into a beautiful crustacean incarnation.
1 bag (1 pound or so) of shrimp (devined and all the dirty work done is best)
1/4 red onion
4 cloves of garlic
bunch of french cilantro
1/2 inch of fresh ginger (peeled and chopped)
1 teaspoon of grated lime peel
2 teaspoons fish sauce
1/3 cup of flour
1/2 cup of bread crumbs
3 eggs
salt 1 teaspoon
pepper (dash)
sugar (1 teaspoon)
(could add some heat with chilli pepper etc.)
rough chop the shrimp and all other ingredients
mix in eggs, flour and bread crumbs
heat olive oil or other oil in a frying pan. (not to hot)
drop in heaping tablespoon of shrimp mixture.
brown on both sides (about 4 minutes per side)
lay out on paper towel to soak up extra oil.
serve with chopped cilantro, lime wedges, red onion slices and mayo.
on whole wheat buns.
Delicious!!
1 bag (1 pound or so) of shrimp (devined and all the dirty work done is best)
1/4 red onion
4 cloves of garlic
bunch of french cilantro
1/2 inch of fresh ginger (peeled and chopped)
1 teaspoon of grated lime peel
2 teaspoons fish sauce
1/3 cup of flour
1/2 cup of bread crumbs
3 eggs
salt 1 teaspoon
pepper (dash)
sugar (1 teaspoon)
(could add some heat with chilli pepper etc.)
rough chop the shrimp and all other ingredients
mix in eggs, flour and bread crumbs
heat olive oil or other oil in a frying pan. (not to hot)
drop in heaping tablespoon of shrimp mixture.
brown on both sides (about 4 minutes per side)
lay out on paper towel to soak up extra oil.
serve with chopped cilantro, lime wedges, red onion slices and mayo.
on whole wheat buns.
Delicious!!
Tuesday, April 20, 2010
Vegetarian thanksgiving stew
I know it's nowhere near Thanksgiving time, and the last thing on our minds is fall, but I had to share this recipe that I altered slightly from Vegetarian Times because it is soo good! I would make this anytime! I put savory dumplings in mine, but you could also do a puff pastry or biscuit crust for a more festive fall occasion.
2 medium potatoes, diced (2 cups)
2 large carrots, sliced (1 cup)
2 celery stalks, diced
3 leeks, cleaned and diced
3 Tbs. olive oil, divided
1 16-oz. pkg. firm tofu, drained and cut into cubes
1/4 cup plus 2 Tbs. Soy Sauce, divided
3 cloves garlic, minced
1/4 tsp. cayenne pepper, divided
2 cups sliced button mushrooms
1 cup chopped broccoli florets
1 squash, baked and cubed
2 cloves garlic, minced (2 tsp.)
2 cups low-sodium vegetable broth
1/2 cup milk (whisked with 1 tbsp flour)
1/2 cup white wine
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 tsp. hoisin sauce
dash Worcestershire sauce
To make Filling:
2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. minced garlic, and 1/8 tsp. cayenne pepper, the hoisin and cook until all liquid has evaporated. Set aside.
3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, carrots potatoes, and cook 2 minutes. Add leeks and rest of garlic, and saute 6 to 7 minutes, or until onions begin to soften. Add wine and reduce by 1/2.
4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil or butter to bottom of pot. add four and milk mixture, stir until smooth. Stir roux into vegetables.
5. Stir broth into vegetables. Once gravy is smooth, add tofu, broccoli, and squash. Stir gently, then add thyme, sage, Worcestershire sauce, remaining 1/4 tsp.garlic, and remaining 1/8 tsp. cayenne. Let simmer for about 1/2 an hour. (If you want your broccoli to be firm, add it in the last ten minutes).
Dumplings
2 cups white flour
2 tbsp chopped fresh parsley
4 tsp baking powder
1/2 tsp salt
2 tbsp butter
3/4 cup milk, (approximately)
Cut butter into flour and bakking soda with fork until the consistency resembles cornmeal. Add parsely. Add milk, a little at a time until the dough sticks together easily. Drop about 1 tbsp size balls of dough on the surface of the bubbling stew covered for ten minutes.
No picture for this one, sorry.
2 medium potatoes, diced (2 cups)
2 large carrots, sliced (1 cup)
2 celery stalks, diced
3 leeks, cleaned and diced
3 Tbs. olive oil, divided
1 16-oz. pkg. firm tofu, drained and cut into cubes
1/4 cup plus 2 Tbs. Soy Sauce, divided
3 cloves garlic, minced
1/4 tsp. cayenne pepper, divided
2 cups sliced button mushrooms
1 cup chopped broccoli florets
1 squash, baked and cubed
2 cloves garlic, minced (2 tsp.)
2 cups low-sodium vegetable broth
1/2 cup milk (whisked with 1 tbsp flour)
1/2 cup white wine
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 tsp. hoisin sauce
dash Worcestershire sauce
To make Filling:
2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. minced garlic, and 1/8 tsp. cayenne pepper, the hoisin and cook until all liquid has evaporated. Set aside.
3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, carrots potatoes, and cook 2 minutes. Add leeks and rest of garlic, and saute 6 to 7 minutes, or until onions begin to soften. Add wine and reduce by 1/2.
4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil or butter to bottom of pot. add four and milk mixture, stir until smooth. Stir roux into vegetables.
5. Stir broth into vegetables. Once gravy is smooth, add tofu, broccoli, and squash. Stir gently, then add thyme, sage, Worcestershire sauce, remaining 1/4 tsp.garlic, and remaining 1/8 tsp. cayenne. Let simmer for about 1/2 an hour. (If you want your broccoli to be firm, add it in the last ten minutes).
Dumplings
2 cups white flour
2 tbsp chopped fresh parsley
4 tsp baking powder
1/2 tsp salt
2 tbsp butter
3/4 cup milk, (approximately)
Cut butter into flour and bakking soda with fork until the consistency resembles cornmeal. Add parsely. Add milk, a little at a time until the dough sticks together easily. Drop about 1 tbsp size balls of dough on the surface of the bubbling stew covered for ten minutes.
No picture for this one, sorry.
Monday, April 12, 2010
PIZZA!!
How I love making pizza! The fun of kneading the dough and letting it rise, the creativity involved in choosing your toppings, the smell of it baking in your kitchen, and the cheese! Oh cheese, how I adore thee.
Pizza dough:
1 cup warm H20
1 1/2 tbsp sugar
1 package dry active yeast
2 tbsp olive oil
3 cups of flour
1 tsp salt
Stir together the warm water, sugar, and yeast. Let this sit for about five minutes. Get your dry ingredients together. When the yeast mixture gets foamy and your apartment smells like a brewery, add the olive oil and then dump this mixture into your dry ingredients. Knead the dough for 10 minutes until smooth and elastic. Then pack it into a ball, put it into a glass bowl coated with a bit of olive oil and cover with a damp tea towel. Let it rise for an hour. Punch the dough down and knead it for about 2 more minutes. Let this sit for another ten minutes. Separate the dough into two portions (it will make two thin crust pizzas). You can even freeze one ball and thaw it when you need it again.
Sauce:
I can of diced tomatoes
two cloves garlic.
s&p
Fry the garlic lightly in oil for a few minutes. Add the tomatoes and simmer for 10-15 minutes, breaking up the tomatoes with a wooden spoon.
Assembly:
Preheat the oven to 450 or 500. Pull apart your dough slowly to make a thin disk. Add your toppings, then your cheese, and bake for about 15 minutes until the dough is browned and the cheese is bubbly. I like to add spinach or arugula in the last 5 minutes of cooking time.
The pizza in the picture has prosciutto, mushrooms, mozzarella, parmesan, blue cheese (very small amount). Spinach is on top. One of my favorite combos for pizza.
Monday, April 05, 2010
mango salsa/salad
I made this yesterday. Mangos are on sale in little India here in Toronto.
I bought a case, so more mango recipes to follow I think
5 mangoes chopped into cubes
1/2 red onion
fresh cilantro (at least two handfuls)
1/4 sweet red pepper
fresh lime juice (I used about 3 limes)
salt
1 tablespoon olive oil
Chop up all the veggies and herbs. add lime juice, salt and olive oil to taste.
serve with tortilla chips or alone.
I bought a case, so more mango recipes to follow I think
5 mangoes chopped into cubes
1/2 red onion
fresh cilantro (at least two handfuls)
1/4 sweet red pepper
fresh lime juice (I used about 3 limes)
salt
1 tablespoon olive oil
Chop up all the veggies and herbs. add lime juice, salt and olive oil to taste.
serve with tortilla chips or alone.
Sunday, April 04, 2010
Easter weekend quinoa salad
This salad materialized last night at the first barbecue I've been to this year. It is really delicious, if I do say so myself, and really great for making a big tub of it so you can bring the leftovers for lunch. Some people asked me to post the recipe on this blog, and this is my best attempt at remembering what I actually threw in.
salad:
1 cup quinoa, cooked and drained in salted water
1/2 cup or so chopped dried cranberries
handful of chopped chives
handful of chopped toasted almonds
one avocado, sliced
2 carrots, coarsely grated
1/2-3/4 cup crumbled feta cheese (goat cheese would be good too)
dressing:
juice of two lemons
olive oil (about 1/4 cup)
couple tablespoons of honey
one tablespoon whole grain mustard
a glug of rice wine vinegar
s & p
Of course, you could add lots of different combinations of veggies. The salty and sweet really do it for me in this combo.
salad:
1 cup quinoa, cooked and drained in salted water
1/2 cup or so chopped dried cranberries
handful of chopped chives
handful of chopped toasted almonds
one avocado, sliced
2 carrots, coarsely grated
1/2-3/4 cup crumbled feta cheese (goat cheese would be good too)
dressing:
juice of two lemons
olive oil (about 1/4 cup)
couple tablespoons of honey
one tablespoon whole grain mustard
a glug of rice wine vinegar
s & p
Of course, you could add lots of different combinations of veggies. The salty and sweet really do it for me in this combo.
Saturday, April 03, 2010
Warning: HIGHLY ADDICTIVE
My sister-in-law sent me this recipe this week, and let's just say I'm very, very glad she did. These are alot like those balls of sweetness you can get at vegan/vegetarian counters, or like Lara bars, if you've had those. She got this recipe from the Kind Diet, Alica Silverstone's vegan cookbook.
1/2 cup walnuts
1/2 cup carob powder
1/2 cup pitted dates
1/2 cup maple syrup
1/2 cup almond butter
1/2 cup almonds
1/2 tsp vanilla
1/4 tsp sea salt
1/2 to 1 cup coconut
Blend walnuts until coarsely ground. Add dates and blend until well mixed. Add maple syrup, carob powder, almond butter, vanilla, salt and process until thick and smooth. Chop almonds and mix into it. Form into golf-ball sized balls and roll balls in coconut. Freeze in container.
I've always wanted to make these kinds of snacks at home with my food processor. Now that I've tried it, i can easily see how you can get really creative, trying different combination of nuts, butters, fruits, seeds, and so on, and pressing them into bars or squares.
Sunday, February 21, 2010
Kale, kale, everything kale
if you wanna talk about kale, I'd be more than happy to join you. Lately I just can't get enough of the stuff. Though I did buy some chard today to mix it up a little. Anybody got some favourite recipes to share? I like it raw, steamed, roasted, stir-fried, pretty much never met a leaf of kale I didn't like. KALE!
My favourite way of eating raw kale is in a salad similar to the way Mondragon prepares its dragon bowl. A friend of mine used to work there, and he gave me the recipe for the dressing, which is basically what makes the salad amazing.
1/4 c miso
1/4 c water
1/4 c lemon juice
2 Tbsp tahini
1 Tbsp honey or brown rice vinegar
you can also add 2 Tbsp fresh dill or 1/2 tsp turmeric as optional ingredients, though I've personally never ventured into this territory.
For those of you unfamiliar with the dragon bowl, basically you toss your kale and/or chard in this dressing, add other tasty veggies that you like (I like red cabbage, shaved beets, grated carrots, pretty much whatever I have in my fridge) and put your veggies over hot short grain brown rice. Add a couple slices of tofu, toss in some nuts and seeds, and you're good to go. So delicious.
My favourite way of eating raw kale is in a salad similar to the way Mondragon prepares its dragon bowl. A friend of mine used to work there, and he gave me the recipe for the dressing, which is basically what makes the salad amazing.
1/4 c miso
1/4 c water
1/4 c lemon juice
2 Tbsp tahini
1 Tbsp honey or brown rice vinegar
you can also add 2 Tbsp fresh dill or 1/2 tsp turmeric as optional ingredients, though I've personally never ventured into this territory.
For those of you unfamiliar with the dragon bowl, basically you toss your kale and/or chard in this dressing, add other tasty veggies that you like (I like red cabbage, shaved beets, grated carrots, pretty much whatever I have in my fridge) and put your veggies over hot short grain brown rice. Add a couple slices of tofu, toss in some nuts and seeds, and you're good to go. So delicious.
Friday, December 04, 2009
Veggie tostadas with home made tortillas and salsa fresca
First step: buy some real masa harina (corn tortilla flour from a latin american grocery store, its very different from cornmeal)
Second step: Make the tortillas as per package directions. The dough you make will not be elastic like wheat dough, so the easiest way to make tortillas is to make a ball of dough, drop it on a parchment paper, then flatten it with another piece of paper. Drop the flattened piece of dough on a hot lightly oiled pan and fry it until browned on both sides. Keep the tortillas warm in the oven covered with foil. Doesn't matter if they're not super thin.
Filling
One package of veggie ground round
2 tsp of freshly ground cumin
2 tsp of freshly ground coriander
About 1 1/2 tbsp of chipotle chiles in adobo sauce
some adobo sauce (be careful, its SPICY)
some cayenne
5 cloves garlic
one onion, diced
some water to moisten, or tomato paste
chopped fresh coriander
Salsa fresca
Add fresh tomatoes, cucumbers, avocadoes, garlic, coriander, lime juice and whatever else you think would taste delicious in it.
Fry the onions until soft, add the garlic and fry for another 5 min, then add the ground spices, fry for another five being careful not to burn the spices. Then add the ground round, chipotles and sauce, and water. Turn down the heat and let the ground round absorb all the juices.
Put the tortilla on a plate, top with the ground round mixture, and then if you want cover the little tostadas with cheese and broil them. Serve it with salsa fresca on the side.
The masa harina tortillas fried really give a good flavor. Like corn tortilla chips, only better.
mmm, stomach growling just thinking of it.
Second step: Make the tortillas as per package directions. The dough you make will not be elastic like wheat dough, so the easiest way to make tortillas is to make a ball of dough, drop it on a parchment paper, then flatten it with another piece of paper. Drop the flattened piece of dough on a hot lightly oiled pan and fry it until browned on both sides. Keep the tortillas warm in the oven covered with foil. Doesn't matter if they're not super thin.
Filling
One package of veggie ground round
2 tsp of freshly ground cumin
2 tsp of freshly ground coriander
About 1 1/2 tbsp of chipotle chiles in adobo sauce
some adobo sauce (be careful, its SPICY)
some cayenne
5 cloves garlic
one onion, diced
some water to moisten, or tomato paste
chopped fresh coriander
Salsa fresca
Add fresh tomatoes, cucumbers, avocadoes, garlic, coriander, lime juice and whatever else you think would taste delicious in it.
Fry the onions until soft, add the garlic and fry for another 5 min, then add the ground spices, fry for another five being careful not to burn the spices. Then add the ground round, chipotles and sauce, and water. Turn down the heat and let the ground round absorb all the juices.
Put the tortilla on a plate, top with the ground round mixture, and then if you want cover the little tostadas with cheese and broil them. Serve it with salsa fresca on the side.
The masa harina tortillas fried really give a good flavor. Like corn tortilla chips, only better.
mmm, stomach growling just thinking of it.
Asparagus beet salad with feta
The title is really self explanatory. The results-more divine than words can say.
About ten asparagusses
some roasted beets chopped or canned
red onion
feta cheese
baby spinach (as you can see I am a fan)
dressing:
2 parts olive oil to one part red wine vinegar
one tablespoon dijon
one tablespoon honey
basil or oregano or both
s&p
Good way to roast those asparagusses. Put them under the broiler with a touch of salt for ten minutes. They get all shriveled toasty and delicious.
Lorne and I ate the leftovers of this salad after a spring night at the bar. So cool juicy and refreshing. Beets are the sh%t man.
About ten asparagusses
some roasted beets chopped or canned
red onion
feta cheese
baby spinach (as you can see I am a fan)
dressing:
2 parts olive oil to one part red wine vinegar
one tablespoon dijon
one tablespoon honey
basil or oregano or both
s&p
Good way to roast those asparagusses. Put them under the broiler with a touch of salt for ten minutes. They get all shriveled toasty and delicious.
Lorne and I ate the leftovers of this salad after a spring night at the bar. So cool juicy and refreshing. Beets are the sh%t man.
Cobb-ish salad
A meal in itself.
I package of baby spinach
One and a half apples, chopped into small chunks
1/4 red onion, thinly sliced
1/2 cup grated sharp cheddar
about 1/2 cup of fried bacon (in bits)
one avocado, in small chunks
dressing:
couple spoons of mayo
couple spoons of sour cream
juice of 1/2 lemon
1 clove garlic
And I guess it could be good to put a few chopped boiled eggs in here too. I just didn't do that. Also, dressing could be kept simple with just olive oil and red wine vinegar. Pretty decent salad though.
I package of baby spinach
One and a half apples, chopped into small chunks
1/4 red onion, thinly sliced
1/2 cup grated sharp cheddar
about 1/2 cup of fried bacon (in bits)
one avocado, in small chunks
dressing:
couple spoons of mayo
couple spoons of sour cream
juice of 1/2 lemon
1 clove garlic
And I guess it could be good to put a few chopped boiled eggs in here too. I just didn't do that. Also, dressing could be kept simple with just olive oil and red wine vinegar. Pretty decent salad though.
Lucious and ecstatic mango lime salad
This goes really nicely with the enchiladas. Eating it feels like there's an ecstasy party in your mouth and everyone's invited.
Couple leaves of romaine lettuce or baby spinach
!/4 thinly sliced red onion
one avocado cut into small chunks
one or two small luscious yellow mangoes (or one big red one)
1/4 cup fresh chopped cilantro
Dressing
Juice of one and a half limes
two cloves of garlic
1/4 olive oil
Salt and pepper to taste
MMMMMMMM. Mangoes and lime go together like jon and yoko.
Couple leaves of romaine lettuce or baby spinach
!/4 thinly sliced red onion
one avocado cut into small chunks
one or two small luscious yellow mangoes (or one big red one)
1/4 cup fresh chopped cilantro
Dressing
Juice of one and a half limes
two cloves of garlic
1/4 olive oil
Salt and pepper to taste
MMMMMMMM. Mangoes and lime go together like jon and yoko.
Monday, January 05, 2009
squash and black bean enchilada casserole
This one was a real hit.
Sauce:
2 tbsp vegetable oil
1/2 yellow onion
6 garlic cloves, crushed
4 tbsp masa harina, flour or cornstarch
2 tbsp ancho chili powder
1/2 tsp cumin
1/4 tsp cayenne
1/2 ground coriander
1 tsp salt (or to taste)
1 tbsp minced oregano
4 cups veggie stock
1/2 cup tomato sauce
2 tsp brown sugar
2 chipotle peppers in adobo sauce
1/2 green pepper or jalapeno
Enchiladas:
1 large butternut squash, baked
1 large can of black beans
few spoons of adobo sauce
salt and pepper
4 cups of cheese (mild cheddar, marble, monterey jack or a combo)
1 1/2 packages of tortillas (preferably corn)
Preheat oven to 350. First make the sauce. Fry onions, green pepper or chili, and garlic until slightly golden, add spices and masa. fry until fragrant. Add all the other ingredients and let simmer for about 20 minutes while you're preparing the other stuff.
Mix the baked squash with the beans and seasoning, you might want to squeeze excess water out of the squash. Brown the tortillas in a toaster oven until slightly toasted. Grate the cheese. Cut the tortillas in half.
In a large lasagna pan, put a little sauce on the bottom. Put one good layer of tortillas on top. Layer with squash and bean layer, 1/4 cheese, then more sauce. Repeat this one more time, then add one last layer of tortillas, with the rest of the cheese and the rest of the sauce. Bake for about 30 minutes. I would try adding olives or fresh coriander too.
Sauce:
2 tbsp vegetable oil
1/2 yellow onion
6 garlic cloves, crushed
4 tbsp masa harina, flour or cornstarch
2 tbsp ancho chili powder
1/2 tsp cumin
1/4 tsp cayenne
1/2 ground coriander
1 tsp salt (or to taste)
1 tbsp minced oregano
4 cups veggie stock
1/2 cup tomato sauce
2 tsp brown sugar
2 chipotle peppers in adobo sauce
1/2 green pepper or jalapeno
Enchiladas:
1 large butternut squash, baked
1 large can of black beans
few spoons of adobo sauce
salt and pepper
4 cups of cheese (mild cheddar, marble, monterey jack or a combo)
1 1/2 packages of tortillas (preferably corn)
Preheat oven to 350. First make the sauce. Fry onions, green pepper or chili, and garlic until slightly golden, add spices and masa. fry until fragrant. Add all the other ingredients and let simmer for about 20 minutes while you're preparing the other stuff.
Mix the baked squash with the beans and seasoning, you might want to squeeze excess water out of the squash. Brown the tortillas in a toaster oven until slightly toasted. Grate the cheese. Cut the tortillas in half.
In a large lasagna pan, put a little sauce on the bottom. Put one good layer of tortillas on top. Layer with squash and bean layer, 1/4 cheese, then more sauce. Repeat this one more time, then add one last layer of tortillas, with the rest of the cheese and the rest of the sauce. Bake for about 30 minutes. I would try adding olives or fresh coriander too.
Wednesday, November 12, 2008
fuc%ing good sesame tofu
mmmm
half a block regular tofu, pressed
1 cup tahini
1/4 cup soya sauce
1/4 cup honey
1 Tbsp minced garlic
3 cloves crushed garlic
1 cup veggie stock
salt to taste
juice of 1/2 lemon
Press the tofu between cutting boards to get the water out (tofu is like a dense sponge). Heat some oil in a pan on high. When its very hot, sear the tofu on either side while sprinkling with a bit of soy sauce until the tofu gets crispy. Meanwhile, in a saucepan fry the ginger and garlic for a few minutes, then add all the other stuff except lemon juice. Simmer it for about 15 minutes, then add the lemon juice. Pour the sauce over the tofu, cook up some brown rice, stir fried vegetables (i had broccoli, mushrooms, and peppers) and ta-da serve it all together!
half a block regular tofu, pressed
1 cup tahini
1/4 cup soya sauce
1/4 cup honey
1 Tbsp minced garlic
3 cloves crushed garlic
1 cup veggie stock
salt to taste
juice of 1/2 lemon
Press the tofu between cutting boards to get the water out (tofu is like a dense sponge). Heat some oil in a pan on high. When its very hot, sear the tofu on either side while sprinkling with a bit of soy sauce until the tofu gets crispy. Meanwhile, in a saucepan fry the ginger and garlic for a few minutes, then add all the other stuff except lemon juice. Simmer it for about 15 minutes, then add the lemon juice. Pour the sauce over the tofu, cook up some brown rice, stir fried vegetables (i had broccoli, mushrooms, and peppers) and ta-da serve it all together!
Monday, April 28, 2008
Portabello Shroom Burgers
7 portabello mushroom caps
1/4 c light soy sauce
1/4 cup hoisin sauce
4 Tbsp sesame oil
a few splashes of rice wine vinegar
a few small splashes of juice, orange is good, last time I used pomegranate
1-2 Tbsp of fresh minced ginger
2 tsp of sambal oelek
Mix all this stuff together, you can taste the marinade and then add more of any ingredient to adjust the taste. Then place the mushrooms stem up in a flat pan, removing any big yucky stems. Spoon the mixture over the caps, especially around the crinkly black parts. Marinade for at least 2 hours. The longer the better. Barbecue them until they're seared on both sides. Eat them in a nice bun with barbecued zucchini and some goat cheese. That's all you need!
1/4 c light soy sauce
1/4 cup hoisin sauce
4 Tbsp sesame oil
a few splashes of rice wine vinegar
a few small splashes of juice, orange is good, last time I used pomegranate
1-2 Tbsp of fresh minced ginger
2 tsp of sambal oelek
Mix all this stuff together, you can taste the marinade and then add more of any ingredient to adjust the taste. Then place the mushrooms stem up in a flat pan, removing any big yucky stems. Spoon the mixture over the caps, especially around the crinkly black parts. Marinade for at least 2 hours. The longer the better. Barbecue them until they're seared on both sides. Eat them in a nice bun with barbecued zucchini and some goat cheese. That's all you need!
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