* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
10.26.2010
Recipe #80 - Pumpkin Bread
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Mmmmmmmmmmmmm. Sorely tempted to throw in bittersweet chocolate chips, but yummy without.
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Mmmmmmmmmmmmm. Sorely tempted to throw in bittersweet chocolate chips, but yummy without.
Recipe #79- Ginger Honey Sweet Potatoes
* 3 pounds sweet potatoes, peeled and cubed
* 1/2 cup honey
* 3 tablespoons grated fresh ginger
* 2 tablespoons walnut oil
* 1 teaspoon ground cardamom
* 1/2 teaspoon ground black pepper
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
3. Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
* 1/2 cup honey
* 3 tablespoons grated fresh ginger
* 2 tablespoons walnut oil
* 1 teaspoon ground cardamom
* 1/2 teaspoon ground black pepper
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
3. Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Recipe #78 - Ellen's Kale Chips
Thanks, E.
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
1. Preheat an oven to 300 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until crispy, 10 to 15 minutes.
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
1. Preheat an oven to 300 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until crispy, 10 to 15 minutes.
Recipe #77 - Beet, Peach and Goat Cheese Salad
This is the day that I learned that my son, does not "do" goat cheese. Sigh.
2 big beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted and sliced
2 shallots, chopped
1/4 cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
1/4 cup walnut oil
2 tablespoons balsamic vinegar
salt and peps to taste
Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve
I'll do this again next summer, and I'll add an extra peach - that's the best part.
2 big beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted and sliced
2 shallots, chopped
1/4 cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
1/4 cup walnut oil
2 tablespoons balsamic vinegar
salt and peps to taste
Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve
I'll do this again next summer, and I'll add an extra peach - that's the best part.
Recipe #76 - Soy Eggs
In undergrad, my friend Yi Fan used to bring these FABULOUS eggs that her mom made, up to Boulder every so often. They were SO yummy. Well, after not seeing Yi Fan since the 80's, I had the wonderful pleasure of reconnecting with her a little bit ago. So, we got to talking about those eggs and she gave me the recipe, and she EVEN hooked me up with the super-special secret spice packet (it's like a teabag) so I could make them! Thanks, girlie!
12 eggs
A whole bunch of soy sauce
Mirin, if you so desire
1 super secret special spice packet (you can get them at the Asian market - they come in a white wrapper. Each one is in its own little plastic baggie. Here's the tip-off to know you are getting the RIGHT ones: The label says "Spice for Spiced Food."
Anyway, boil the eggs like you normally would. Remove their shells. Add the soy sauce, mirin and spice packet to a pot. All told, it should cover the eggs when you place them in there. Simmer them for as long as it makes you happy. The longer the better. I did 4 hours - I took them out every so often to see if they were a pretty, brown color on the outside. Yi says her mom does them ALL day.
Thanks again to my friend Yi - I ate 6 of them in one sitting and they were just as good as I remember.
12 eggs
A whole bunch of soy sauce
Mirin, if you so desire
1 super secret special spice packet (you can get them at the Asian market - they come in a white wrapper. Each one is in its own little plastic baggie. Here's the tip-off to know you are getting the RIGHT ones: The label says "Spice for Spiced Food."
Anyway, boil the eggs like you normally would. Remove their shells. Add the soy sauce, mirin and spice packet to a pot. All told, it should cover the eggs when you place them in there. Simmer them for as long as it makes you happy. The longer the better. I did 4 hours - I took them out every so often to see if they were a pretty, brown color on the outside. Yi says her mom does them ALL day.
Thanks again to my friend Yi - I ate 6 of them in one sitting and they were just as good as I remember.
Recipe #75 - Coconut Curry Tofu
* 2 bunches green onions
* 1 (14 ounce) can light coconut milk
* 1/4 cup soy sauce, divided
* 1/2 teaspoon brown sugar
* 1 1/2 teaspoons curry powder
* 1 teaspoon minced fresh ginger
* 2 teaspoons chile paste
* 1 pound firm tofu, cut into 3/4 inch cubes
* 4 roma (plum) tomatoes, chopped
* 1 yellow bell pepper, thinly sliced
* 4 ounces fresh mushrooms, chopped
* 1/4 cup chopped fresh basil
* 4 cups chopped bok choy
* salt to taste
1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
* 1 (14 ounce) can light coconut milk
* 1/4 cup soy sauce, divided
* 1/2 teaspoon brown sugar
* 1 1/2 teaspoons curry powder
* 1 teaspoon minced fresh ginger
* 2 teaspoons chile paste
* 1 pound firm tofu, cut into 3/4 inch cubes
* 4 roma (plum) tomatoes, chopped
* 1 yellow bell pepper, thinly sliced
* 4 ounces fresh mushrooms, chopped
* 1/4 cup chopped fresh basil
* 4 cups chopped bok choy
* salt to taste
1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Recipe #74 - Spinach Soysage Breakfast Pie
Good... not amazing, but, I could be persuaded to make it again.
Ingredients
* 1 pound tofu sausage (or real sausage if that's your thing)
* 6 eggs
* 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
* 4 cups shredded mozzarella cheese
* 3/4 cup ricotta cheese
* 1/2 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon pepper
* 1 (10 inch) pastry for a double crust pie
* 1 tablespoon water
1. In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.
2. Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. If desired, cut out holly leaf and berry shapes from pastry scraps; place on top crust. Beat water and remaining egg yolk; brush over top.
3. Bake at 375 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.
Ingredients
* 1 pound tofu sausage (or real sausage if that's your thing)
* 6 eggs
* 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
* 4 cups shredded mozzarella cheese
* 3/4 cup ricotta cheese
* 1/2 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon pepper
* 1 (10 inch) pastry for a double crust pie
* 1 tablespoon water
1. In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.
2. Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. If desired, cut out holly leaf and berry shapes from pastry scraps; place on top crust. Beat water and remaining egg yolk; brush over top.
3. Bake at 375 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.
Recipe #73 - Tofu Parmigiana
It's a MIRACLE!!!!!! (It would definitely take something miraculous for carnivorouspouse to pronounce tofu "really good!"
He actually thought it was eggplant!
1/2 c. breadcrumbs
4 Tbsp. grated Parmesan
2 tsp. dried oregano
salt and peps
2 eggs
1 package of extra firm tofu
olive oil
8 oz. your favorite pasta sauce
4 oz. shredded mozzarella and maybe some parmesan while you're at it.
Combine first 4 ingredients in a bowl. Slice tofu into 1/4" slices after you let it sit with a book on top to get rid of some of the water. Dip slices into beaten egg, then press into breadcrumb mix and coat well.
Heat oil in a skillet and cook tofu on Medium until lightly browned on each side. Put half the tomato sauce in the bottom of a baking pan. Arrange tofu slices on top. Spoon what's left of sauce over top of tofu. Put cheese all over the top. Bake at 400 F for 15 or so minutes - 'til cheese looks unavoidably yummy!
Definitely gonna happen again - this is a FIRST!!!!! He likes it, he really likes it!
He actually thought it was eggplant!
1/2 c. breadcrumbs
4 Tbsp. grated Parmesan
2 tsp. dried oregano
salt and peps
2 eggs
1 package of extra firm tofu
olive oil
8 oz. your favorite pasta sauce
4 oz. shredded mozzarella and maybe some parmesan while you're at it.
Combine first 4 ingredients in a bowl. Slice tofu into 1/4" slices after you let it sit with a book on top to get rid of some of the water. Dip slices into beaten egg, then press into breadcrumb mix and coat well.
Heat oil in a skillet and cook tofu on Medium until lightly browned on each side. Put half the tomato sauce in the bottom of a baking pan. Arrange tofu slices on top. Spoon what's left of sauce over top of tofu. Put cheese all over the top. Bake at 400 F for 15 or so minutes - 'til cheese looks unavoidably yummy!
Definitely gonna happen again - this is a FIRST!!!!! He likes it, he really likes it!
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