Wednesday, December 31, 2008
Peeling the fruit and removing the pith took about 3 hours.
But it's so worth it.
Tuesday, December 30, 2008
1 cup long grain rice, cooked and set aside to cool
1/2 cup black rice, cooked and set aside to cool
4 stalks celery, chopped
8 green onions, greens parts chopped
1 1/2 cup frozen peas, thawed
1/2 cup pine nuts, toasted
3/4 cup dried cranberries, roughly chopped
1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp rice vinegar
1 lemon, juiced
1 tsp honey
2 tsp sesame oil
Whisk together the oil, vinegars, lemon juice, honey, sesame oil, and salt and pepper.
In a large bowl combine the cooled cooked rice, celery, green onions, peas, dried cranberries, pine nuts, and dressing. Let it chill for a few hours before serving.
Monday, December 29, 2008
I don't think we've tried making these vegan but egg replacer powder should work instead of the eggs.
6 russet potatoes
1/2 cup flour
2 eggs, beaten
1 tsp salt, optional
canola oil for frying (you'll need like half a bottle)
Grate the potatoes and onion in a food processor and place each batch of grated potatoes in cold water until they're all grated. Drain them and squeeze as much liquid as possible out of the potatoes and onion. Mix the grated potatoes and onions with the flour and eggs (and salt) in a large bowl. Pour about 1/4 cup of oil in a large skillet (or 2) over medium-high heat until it's hot but not smoking. Spoon in about 2 tablespoons of potato mixture and flatten into a pancake (but not too thin). Brown on both sides, about 5 minutes on each side. Drain them on baking sheets lined with paper towels and then keep them warm in the oven at around 250F. Serve with applesauce and sour cream or yogurt.
My sister's lucky guests were also treated to some of these delicious cookies that we helped my cousin make the night before the party. I think this was the recipe we used.
Monday, December 22, 2008
a few mushrooms, sliced
1/4 onion, chopped
1 tbsp oil
1 28-oz can of spaghetti sauce
6 oz jumbo pasta shells (about 18 shells)
5 oz fresh spinach
3/4 lb tofu
1 tsp oregano
1/4 tsp garlic powder
4 oz grated mozzarella
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still firm, about 6 minutes. Drain pasta shells and place on baking sheet, spreading them out so that they don't stick together and allow to cool.
Saute the mushrooms and onions and zucchini over medium heat in the oil until tender. Remove from heat and add the spaghetti sauce.
Heat the oil in a small pot and add the spinach until it wilts. When the spinach cools, squeeze out the water and chop it. Mash the tofu with the spinach and spices.
Preheat the oven to 375 degrees.
Spread a large spoonful of the sauce in the bottom of a big baking dish. Lay out the pasta shells on the sauce and stuff each one with about 2 tbs of the tofu-spinach mixture. Spread the sauce over the shells and sprinkle the cheese over the top. Bake in the preheated oven for about 30-40 minutes until the sauce is bubbling and the cheese starts to brown.
1/2 pound pasta, cooked
1/4 red onion, minced
corn kernels from 1 roasted ear (or thawed frozen corn)
1/2 canned chipotle pepper
2 frozen meatless Italian sausages
1/4 cup mayonaise
1/2 lemon, juiced
a few drops of adobo sauce
2 tbs red wine vinegar
1/4 cup soy milk
green onion, minced
1/4 cup cilantro, chopped
Combine the lemon juice and soy milk and let it sit until you're ready to prepare the dressing. Follow the instructions for cooking the sausages but slice them before sauteing in the oil and brown them on both sides.
Combine the dressing ingredients and whisk until smooth.
Put the pasta in a bowl and add the veggies. Toss it with the dressing and add cilantro.
Her Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce recipe worked out pretty well except for the peppercorns. I had a feeling replacing green peppercorns with black ones wouldn't be a good idea, but I wasn't about to go out and get new peppercorns when I already had perfectly good ones. Apparently peppercorns are green when they haven't started to ripen yet so they're more mild than the black ones. The black peppercorns weren't completely inedible but they were sorta crunchy and way too strong for me. The sauce was a bit thin because I used soy milk instead of heavy cream (is it just me or did there used to be a soy cream that wasn't sweetened so it was more like heavy cream than creamer?) but I don't mind thin sauce. I replaced the bacon with Yves Canadian Bacon and used Earth Balance instead of butter but other than that I pretty much just followed the recipe.
Oh, and the most important part: flambeing. I was all ready for a huge flame so I took all necessary safety precautions and poured the brandy into a measuring cup first, took the pan off the stove before pouring it in, lit the fumes at the edge of the pan with a long match and had a big pot lid on hand in case the flame got too big. But the flame ended up being tiny and only lasting for a few seconds... see for yourself
They're just normal size individual pot pies but I usually make one big pot pie casserole so they're babies to me. The recipe made enough for about 8 pies but half the crust recipe only made enough for 7 (top crust only). I'm still trying to decide if these are worth all the effort of trying to make the crusts fit the tins perfectly just for the convenience and cuteness of eating out of a little tin. I'll let you know when I figure it out.
Monday, December 8, 2008
2 lbs brussels sprouts
2 shallots, sliced
1/4 cup olive oil
2-3 tbs balsamic vinegar
1 tbs maple syrup
salt and pepper
1/2 cup pine nuts
Preheat oven to 425.
Trim the brussels sprouts and get rid of any ugly outer leaves. Bring a medium pot of salted water to a boil and add the brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain and drop them in a bowl full of ice water. Drain again. Cut the sprouts in half.
Put the sprouts in a bowl and mix with the shallots, olive oil, vinegar, maple syrup and salt and pepper. Pour them onto a baking sheet and roast for about 20-25 minutes, stirring once or twice. Toast the pine nuts in a dry frying pan for 3-5 minutes over low heat just until light brown. Sprinkle over the brussels sprouts and serve.