Category: Recipes

Posted on by

A Real Simple Spinach Pesto Recipe

A Real Simple Spinach Pesto Recipe

Print Recipe
Ingredients Method

Ingredients
  

  • 1 pound fettuccine
  • 1/4 cup walnuts
  • 2 cloves garlic
  • 1/2 pound baby spinach about 10 cups
  • 1/3 cup olive oil
  • 1/2 cup grated Parmesan
  • kosher salt and black pepper
  • 1 tablespoon grated lemon zest

Method
 

  1. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Meanwhile, in a food processor, pulse the walnuts and garlic until chopped.
  3. Add the spinach, oil, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.
  4. Puree until smooth, scraping down the sides of the processor bowl as necessary.
  5. Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and remaining ¼ cup Parmesan before serving.
  6. Original recipe from: http://www.realsimple.com/food-recipes/browse-all-recipes/spinach-pesto-pasta-00000000008994/index.html

Tried this recipe?

Let us know how it was!
Posted on by

Kiwi Salsa

The following recipe suggests using kiwis the way one might use a raw tomato, in that they are both acidic and sweet, and suggests making salsa with them. Brilliant! Here is a lovely spicy seasonal salsa using a few kiwi fruit, with some pomegranate seeds for added color and sweetness, and avocado to balance out the acidity of the kiwifruit. Serve with tacos or steak.

INGREDIENTS

  • 3-4 ripe kiwifruit, peeled, carefully chopped
  • 1/4 cup pomegranate seeds (arils)
  • 1/2 avocado, peeled and chopped (see how to cut and peel an avocado)
  • 1 heaping tablespoon thinly sliced green onion
  • 1 tablespoon (adjust to taste) of chopped fresh or pickled jalapeño chili peppers (no seeds)
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon olive oil
  • Salt and pepper to taste

METHOD

Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl. Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat. Add cilantro. Add salt and pepper to taste.

Makes about 1 1/2 cups.

Posted on by

Green Bean, Potato and Leek Salad

Green Bean, Potato and Leek Salad

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 8 medium-small red potatoes
  • 1 pound green beans trimmed, halved crosswise
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 1/2 cup vegetable oil
  • 2 tablespoons 1/4 stick butter
  • 4 leeks white part only, halved lengthwise, thinly sliced crosswise
  • Chopped fresh parsley
  • 3 hard-boiled eggs shelled, quartered (optional)

Method
 

  1. Boil or steam potatoes and green beans separately until tender but not mushy. Drain or remove from steamer. Cut each potato into eighths. Place in salad bowl. Add green beans. Blend Dijon mustard and vinegar in small bowl. Whisk in vegetable oil in thin stream. Pour over potatoes and beans and mix gently to coat. Season salad to taste with salt and pepper. Set aside.
  2. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and sauté until tender and lightly browned, about 7 minutes.
  3. Divide potato and green bean mixture among salad plates. Top each with sautéed leeks. Sprinkle salads with chopped fresh parsley. Garnish each salad with 2 hard-boiled egg quarters, if desired, and serve.

Notes

NOTE: Add grilled chicken strips and used the eggs crushed with a fork and sprinkled on the salad as a garnish for a different presentation!
Original recipe: http://www.epicurious.com/recipes/food/views/Green-Bean-Potato-and-Leek-Salad-2490#ixzz1jjMWRrpN

Tried this recipe?

Let us know how it was!
Posted on by

Five Ways to Eat Green Beans

Green beans are a workhorse vegetable: nothing flashy, rarely the star, but always dependable in a supporting role. They’re versatile, too—they’ll work well with just about any cuisine.

To prove their versatility, here are five out-of-the-ordinary ideas for cooking with green beans, each from a different culture:

1. Southern. Bacon grease “brings out the best in folks—and beans,” writes Christy Jordan on her Southern Plate blog, in a recipe for sweet and sour green beans that also includes vinegar and sugar. Unless you’re a stickler for authenticity, you don’t even have to “cook the living mess” out of them, as Jordan explains that Southerners are wont to do.

2. Greek. Ask three Greeks how to cook green beans and you’ll get three different fasolakia recipes, as recounted in an amusing tale at the site Mama’s Taverna. Most of them (including this one) involve stewing the beans in tomatoes, onions, and sometimes potatoes until sweet and tender.

3. Persian. In Iran, a kuku (or kookoo) is a popular frittata-like egg dish, packed with herbs and/or green vegetables. The Persian food blog Turmeric and Saffron uses those signature spices in a recipe for green bean kookoo.

4. Indian. The Book of Yum compiles gluten-free vegetarian recipes from around the globe. But an Indian-inspired dish of “ambrosial green beans,” with a spiced cashew-yogurt sauce, would appeal to even those without dietary restrictions.

5. Chinese. Dry-fried green beans or long beans are a common feature on Chinese restaurant menus. The cooking method results in ultra-flavorful beans that retain their snap— Cooking with Amy explains how to make them at home.

Source: http://blogs.smithsonianmag.com/food/2011/07/five-ways-to-eat-green-beans/

Posted on by

Customer Recipes

Baked Butternut Squash & Veggie Casserole – Vegan Recipe

INGREDIENTS:
1 Butternut squash halved and seeded
2 tbsp Olive Oil or Walnut Oil
1 Zucchini diced
1 Onion chopped
2-3 Cloves of garlic, chopped
1-14 oz box firm tofu or tempeh
1 cup cooked quinoa
1/2 cup cooked rice
Chanterelle mushrooms or another kind
8 oz. non-dairy cheese (mozzarella or cheddar is good)
Salt and Pepper to taste
PREPARATION:
Preheat the oven to 375 °F. Cook squash 375 °F for 30 minutes or until center is soft Sauté, zucchini, onions, garlic, and mushrooms, then add tofu cubes and cooked rice and quinoa. Scoop out the squash and mix with zucchini, onions, garlic, mushrooms, tofu, rice, and quinoa. Mix in one 8 oz package of non-dairy cheese, put in the oven and bake until cheese is melted. It is delicious! 🙂
“Hey I just wanted to say we loved the butternut squash, I thought I would share a recipe with you its vegan and so good. I am trying to go vegan so learning new things :)” ~ Teresa, Camano Is. customer.

Dairy-Free Banana Bread (or Muffins)

INGREDIENTS:
1/2 cup unsweetened milk re-placer, I used Almond milk.
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup walnut oil or grape seed oil
1 teaspoon vanilla
3 to 4 ripe bananas or 1 1/2 to 2 cups, mashed
1/2 cup nuts or dried fruit – I like walnuts
PREPARATION:
Preaheat oven to 350°F. Combine all ingredients and pour batter into prepared loaf or muffin pans. Bake 350°F  for 30 to 35 minutes or until center is done:)

Melted Leek Sauce

Great sauce you can use your leeks.
INGREDIENTS:
4 tablespoons unsalted butter
1 medium leek shaved thin
4 oz water
1/4 tea. of white pepperin
PREPARATION
A small sauce pan over medium heat melt butter add leeks and water and white pepper simmer on low to reduce, do not brown, add a pinch of salt, add a little water if neededuse as a garnish on any fish, salmon, cod, etc.
“Good stuff!” ~ George Gulbransen
Posted on by

A few Holiday recipes

It often happens when hosting a holiday get-together that you spend more time getting the feast on the table and cleaning up than actually spending time with your loved ones—which is the whole reason you hosted Christmas anyway, right? We have compiled a few Christmas recipes utilizing what you already have in this week’s box of good. Enjoy!

Cucumber, Tomato and Lettuce Salad with Tahini Dressing:

Ingredients
Kakdi 2 (Armenian Cucumber)
Tomatoes Red Ripe but firm 2
Lettuce leaves 1 head
Salad Dressing
Extra virgin olive oil 2 tsp
Tahini 2 tsp
Lemon juice 2 tbsp
Salt to taste
Directions
Wash and dice the cucumbers ( Kakdi) and tomatoes .
Before using, thoroughly wash the head of lettuce by running cold water over the leaves. Tear the leaves with your hand . I always prefer to tear lettuce rather than cutting to avoid discolouration and more over it provides a rustic touch and texture to salad.
Put diced cucumber.tomatoes and lettuce leaves in a mixing bowl and mix them well with a spoon.
In a small bowl squeeze fresh lemon juice , extra virgin olive oil and tahini and stir them well. I make tahini at home you can use store bought too. This is my  home made tahini recipe.
Pour this dressing over the salad and serve it as side with any spicy dish or just by itself. I am sure you will love its simple flavours. This time I served it along with Vegetable and beans Tahari and cucumber raita.
I am adding this to my healthy appetizers event which is running upto 30 April 2011. If you have not sent your entries please send them now :).

Original recipe: http://www.mytastycurry.com/2011/04/cucumber-tomato-and-lettuce-salad-with.html

Roasted Potatoes and Cauliflower with Red Onion, Capers, and Chiles:

Chunks of potatoes were tossed with olive oil and salt and then roasted in a 450 F oven. Throughout this book, it’s common that seasoning will be with salt only if chile flakes are used later in the dish. The cauliflower was chopped into florets and tossed with a generous quarter cup of olive oil and some salt. It was then sauteed with that oil until the cauliflower just started to brown. Then, the saute pan went into the oven where the cauliflower roasted until browned but not limp. As the vegetables roasted, more olive oil was heated in a saucepan. Capers were fried in it, and then chile flakes were added with sliced red onion. When the onion had softened, the mixture was taken off the heat, and red wine vinegar was stirred into it. That mixture was the warm dressing which was then tossed with the roasted potatoes and cauliflower.

Original recipe: http://lisaiscooking.blogspot.com/2010/02/roasted-potatoes-and-cauliflower-with.html

Pear, Apple and Cranberry Tatin

INGREDIENTS

CRUST

1 cup white whole-wheat flour, (see Ingredient Note)

1/2 cup old-fashioned rolled oats

1 tablespoon granulated sugar

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons canola oil

3 tablespoons ice water

FILLING

2 ripe but firm pears, peeled and thinly sliced

1 large apple, peeled and thinly sliced

1 tablespoon lemon juice

1/2 cup light brown sugar

2 tablespoons unsalted butter

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 cup fresh cranberries

PREPARATION

To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

Preheat oven to 375°F.

To prepare filling: Toss pears and apple with lemon juice in a large bowl.

Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering"take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

TIPS & NOTES

Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Original recipe: http://www.eatingwell.com/recipes/pear_apple_cranberry_tarte_tatin.html

Posted on by

Whole-Wheat Zucchini Bread with Cinnamon & Dark Chocolate Chunks

I’m including plenty of alternative ingredients in parenthesis, because although the original recipe is the very best it can be, I want you to be able to work with what you have on hand.

Dry ingredients:

  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups cake flour (or all-purpose)
  • 2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet ingredients:

  • 2 eggs, room temperature
  • 1/3 cup canola oil (or peanut)
  • 3/4 cup plain yogurt
  • 1/3 cup buttermilk (or regular milk with a splash of vinegar)
  • 1 cup organic Turbinado sugar (or brown sugar, firmly packed)
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups finely grated zucchini
  • 4 oz dark chocolate, chunked
  1. Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
  2. In a bowl, sift together dry ingredients and set aside.
  3. In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
  4. Fold flour mixture into the wet ingredients and stir until combined.
  5. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
  6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

Original Recipe: http://www.simplebites.net/how-to-make-the-best-zucchini-bread-ever/

Posted on by

Creamed Spinach with Poached Egg

Serves 6

2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded
1 3/4 cups heavy cream or whole milk, or a mix thereof
1 small onion, finely chopped
1 small clove garlic, minced (optional)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Pinch of freshly grated nutmeg

Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.

Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach.

Wipe out large pot so you can use it again.

Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.
creamed spinach

Posted on by

Pear Crisps with Vanilla Brown Butter

Makes 6 servings
For topping
1 1/2 cups all-purpose flour
1 cup whole almonds with skin
1/4 cup packed light brown sugar
1/4 teaspoon salt
3/4 stick unsalted butter, melted and cooled
For filling
1 vanilla bean, split lengthwise
1/2 stick unsalted butter
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
3 lb firm-ripe d’Anjou or Barlett pears (about 6), peeled and coarsely chopped
2 tablespoons pear brandy or eau-de-vie
Equipment: 6 (8-ounce) gratin dishes or shallow ramekins
Make topping: Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
Make filling and bake crisps: Preheat oven to 425°F with rack in middle.
Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.
Do ahead: The topping can made in advance, chilled and covered for up to two days. The crisps can be assembled (but not baked) 1 day ahead and chilled, covered. Bring them room temperature before baking.
Recipe from: http://smittenkitchen.com/2007/12/pear-crisps-with-vanilla-brown-butter/. Adapted from Gourmet, October 2007
Posted on by

Shredded Brussels Sprouts & Apples

Shredded Brussels Sprouts & Apples

Print Recipe
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 large crisp apple, cut into bite-sized wedges
  • 1 lemon juice only
  • 4 ounces extra-firm tofu cut into tiny-inch cubes optional
  • a couple pinches of fine-grain sea salt
  • a couple splashes of olive oil
  • 2 medium cloves garlic minced
  • a scant tablespoon of maple syrup
  • 1/3 cup pine nuts toasted and chopped
  • 12 ounces 3/4 pound. brussels sprouts, washed and cut into 1/8-inch wide ribbons

Method
 

  1. Soak the apples in a bowl filled with water and the juice of one lemon.
  2. Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.
  3. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
  4. Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts – gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn’t a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don’t like them after they’ve been sitting around.

Notes

Serves 2 – 3 as a main, 4 as a side.
Original recipe from: http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html

Tried this recipe?

Let us know how it was!
Posted on by

Sourdough Focaccia with Grapes and Rosemary

Sourdough focaccia with grapes and rosemary pairs perfectly with a salty, raw ewe’s milk cheese as a light lunch or as an accompaniment to an autumn picnic.  The inky and potent flavor of Concord grapes marries beautifully with the tartness of sourdough focaccia – all perfumed by the woodsy odor of fresh rosemary and drenched in unrefined, extra virgin olive oil.

Ingredients
For the Sourdough Focaccia

1 cup proofed and bubbly sourdough starter

1 cup warm, filtered water

1/4 cup unrefined extra virgin olive oil, plus extra for greasing the mixing bowl

3 to 4 cups whole grain flour, preferably sprouted

2 teaspoons unrefined sea salt

For the Grape and Rosemary Topping

1 1/2 cups Thomcord Grapes

2 tablespoons loosely packed fresh rosemary needles

up to 1 tablespoon very coarse unrefined sea salt

2 tablespoons unrefined extra virgin olive oil, plus extra to serve

coarsely ground black pepper, as it suits you

Method
Preparing the Dough

Stir proofed starter, warm water, olive oil, whole grain flour and sea salt together until well combined.

Pour the dough into the bowl of a stand mixer equipped with a dough hook and mix the ingredients together at a low speed; alternatively, flour your counter and knead the ingredients together until a smooth, pliable ball of dough forms.

Grease a mixing bowl with a bit of olive oil; place the dough in the bowl and cover the bowl with plastic wrap or a slightly damp kitchen towel.

Allow the dough to rise at room temperature for about four hours.

Punch it down, and allow it to rise again, until doubled in bulk.

After it has doubled in bulk, roll the dough into a rectangle about 3/4-inch thick.  It is now ready for the grapes, rosemary and other toppings.

Finishing and Baking the Sourdough Focaccia

Preheat the oven to 475 degrees Fahrenheit.

Once you’ve rolled out the sourdough, indent its surface with the pads of your fingers or prick its surface with the tines of a fork.

Toss whole grapes onto the dough’s surface, then sprinkle the dough with coarse sea salt, rosemary needles and coarsely ground black pepper.

Bake the focaccia on a baking stone in an oven preheated to 475 degrees Fahrenheit for twenty to thirty minutes, or until the bread is browned and crusty.

Allow the focaccia to cool to room temperature and serve it with additional olive oil.

YIELD: about twelve to sixteen slices

TIME: about twenty minutes (active time), eight hours (rising time), twenty to thirty minutes (baking time)

NOTES:  Use the sourdough focaccia as a base for pizza or choose other topping for the bread.  Take care not to seed or split the grapes, as they will exude too much liquid and make the focaccia soggy.  You may ask why I recommend sprouted flour for use in sourdoughs.  I recommend sprouted flours or freshly ground flours because, when soured, they offer an even more improved nutrient profile than regular whole grain flours which, I might add, will do just beautifully in this recipe.

Original recipe from: http://nourishedkitchen.com/sourdough-focaccia-with-grapes-and-rosemary/

Posted on by

Butternut Squash & Apple Soup Recipe

When squash and apples meet, the result is delicious. Enjoy!

Butternut Squash & Apple Soup Recipe

Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 16 ounces cubed butternut squash about 1 large squash
  • 1 small leek cleaned and sliced, about 1/3 cup
  • 1 clove garlic minced
  • 3/4 cup cubed apple pieces
  • 2 cups chicken or vegetable broth
  • 1/2 cup water
  • 1 bay leaf
  • 1 teaspoon maple syrup
  • 1 – 1 1/2 teaspoon fresh minced sage leaves
  • 1/4 cup heavy cream or half and half
  • Salt and pepper to taste

Method
 

  1. In a dutch oven or deep cast iron skillet, heat 1 tablespoon of olive oil until shimmering. Add the butternut squash and saute over medium heat for about 10 minutes, stirring frequently. If the squash begins to brown, turn heat to low.
  2. Add the prepared leeks and garlic to the pan with the squash. Saute for 1 minute. Add the apples and saute for another 2 – 3 minutes.
  3. Cover the vegetable mixture with the broth and water. Add the bay leaf. Simmer over medium-low to low heat until the squash and apples are very tender, about 7-10 minutes. Remove and discard the bay leaf.
  4. Transfer mixture (carefully) to a blender or food processor and puree until smooth. Add the maple syrup, sage and half and half or cream. Blend again until combined. Taste and then season with salt and pepper according to your preference.
  5. Serve immediately. Garnish with cream, sour cream, and/or additional sage leaves if desired.
  6. *Recipe courtesy of Simple Bites.

Tried this recipe?

Let us know how it was!
Posted on by

Gluten-Free Fennel Apple Soup

Gluten-Free Fennel Apple Soup

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion
  • 2 medium to large fennel bulbs stems removed and diced
  • 2 large apples I used Honeycrisp, peeled, cored and diced
  • 1 quart chicken stock
  • 2-3 sprigs thyme

Method
 

  1. Heat olive oil in a large pot
  2. Sauté onion over low or medium heat for 10-15 minutes until soft and almost browned
  3. Add fennel and apples and cook for 5-10 minutes until they start to soften or brown
  4. Add chicken stock and thyme
  5. Puree soup in small batches (for safety purposes) in a Vitamix/food processor until smooth and creamy
  6. Reheat soup and serve

Notes

From www.elanaspantry.com

Tried this recipe?

Let us know how it was!
Posted on by

Broccoli Pasta Salad

Vegan, gluten-free and delicious broccoli pasta salad! Enjoy!

Ingredients (6 servings)

  • 16 oz bag brown rice fusilli pasta (gluten-free)
  • 1 large head of broccoli
  • 1 cup grated carrot (~4 medium carrots)
  • 1/2 cup raisins
  • 1/4 cup sliced almonds
  • 1/2 cup Nayonaise (or light mayo)
  • 1 tbsp rice vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • Salt to taste

Procedure

  1. Start by cooking pasta according to package directions.
  2. While the pasta cooks, chop broccoli into small florets and set aside.
  3. In a small bowl, whisk together the Nayonaise, vinegars, and salt. I prefer this dairy-free mayo because it is much lower in both calories and fat than even light traditional mayo. For another vegan alternative, Vegenaise can also be used.
  4. Set dressing aside once combined.
  5. Carefully grate carrots and try not to cut your wrist on the grater like I did. Ouch.
  6. Once pasta is finished cooking, use a slotted spoon or strainer to remove cooked pasta and transfer to a colander in the sink. Very important – DO NOT drain the pasta water! Run cold water over pasta for 30 seconds to stop any carryover cooking.
  7. Once the pasta water has come back to a boil, drop the broccoli florets into the water to blanch quickly for just 1-2 minutes. You don’t want to over-cook the broccoli, just heat enough to soften the slightest bit.
  8. Remove broccoli with slotted spoon and add to colander on top of pasta. Give it another shot of cold water to stop any additional cooking.
  9. Transfer pasta and broccoli to a large mixing bowl and top with carrots, raisins, and almonds.
  10. Add dressing and toss to combine. Season generously with salt.

Best enjoyed warm or at room temperature. Enjoy!

*Recipe courtesy of Gojee.com

Posted on by

For the love of fennel!

Learn how to properly store, prep and use fennel, and check out our recipe for Roasted Fennel & White Bean Dip! It’s simple and tasty, and works great as an appetizer or side dish!

STORE: After several days, fennel’s flavor begins to lessen. Keep bulbs tightly wrapped in the vegetable drawer of the refrigerator for up to 5 days. Don’t wash them until just before using them, as moisture speeds decay.

PREP: Sprinkle cut fennel with lemon juice to prevent discoloration.

USE: Fennel is wonderful braised, roasted, grilled, sautéed, or used raw in salads.

Roasted Fennel and White bean Dip

For Roasted Fennel:

  • 1 Large or 2 Small fennel bulbs, trimmed and cut into 1 inch pieces
  • 2-3 tablespoons Olive Oil
  • 2 Cloves Garlic still in papery shell
  • Salt and pepper

For the Cannellini Bean puree:

  • 3/4 cups Olive Oil
  • 2 Garlic Cloves, peeled and minced
  • 2 1/2 cups cooked Cannellini Beans, drained and rinsed
  • 1 tablespoon fresh Rosemary, chopped
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • Crostini

Procedure:

  1. First make the roasted fennel. Preheat the oven to 400 degrees. Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan. Season generously with salt and pepper. Roast for 30-40 minutes, turning twice during cooking. Take out and let cool. When cool squeeze the roasted garlic out of their skins.
  2. Start the cannellini bean puree. In a small frying pan heat 1/2 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and cannellini beans and cook for one minute more. Be careful not to burn the garlic. Take it off the heat.
  3. In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/4 olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth.
  4. Raise oven temp to 450 degrees. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to add more. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini. Enjoy!

*Recipe taken from Gojee.com

Posted on by

Easy Beef Enchiladas

Easy Beef Enchiladas

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 1/2 cups diced onion
  • 1 1/2 cups about 2 medium finely diced zucchini
  • 12 corn tortillas heated or fried in oil to soften
  • 2 1/2 cups enchilada sauce canned or homemade
  • 3 cups cheddar- jack shredded cheese
  • Serve as desired with: shredded lettuce avocado, cilantro, and sour cream.

Method
 

  1. Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.
  2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Sauté the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.
  3. Return pan to medium heat and add onion and zucchini. Sauté until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.
  4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
  5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meatmixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it’s okay if they are all snuggled in there tightly.
  6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.
  7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).
  8. Serve immediately with desired condiments.

Notes

Tips
*If you are preparing this recipe as GLUTEN-FREE, just make sure that you are using brands of enchilada sauce and corn tortillas that are designated as GF.
*Recipe taken from Gojee.com

Tried this recipe?

Let us know how it was!
Posted on by

Rosemary Roasted Beets

In the cooking world, beets are often referred to as “nature’s multivitamin” for their incredible range of vitamins, minerals and antioxidants. Although beets can be cooked in a variety of ways, roasting beets is one of the easiest and most delicious. Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their skin tender and easy to peel off.

Roasted beets are particularly delicious in beet salads or just as a complementing side dish. Check out the recipe below for easy and tasty Rosemary Roasted Beets.

Rosemary Roasted Beets

Print Recipe
Ingredients Method

Ingredients
  

  • 5 Large beets tops removed (reserve for another meal!)
  • 4 small sprigs fresh rosemary minced
  • 2-3 cloves garlic sliced thin
  • 1-2 tbsp canola oil
  • salt & pepper

Method
 

  1. Preheat your oven to 400°F.
  2. 2.Peel the beets in the sink, with water running slightly. This helps to keep staining of your hands and cutting boards to a minimum. You could also fill the sink and do it under the water. Some people leave the skins on…
  3. Cut beets into wedges (each beet should make 8 wedges).
  4. In a large bowl, add beet wedges, minced rosemary and sliced garlic. Grind in some fresh salt and pepper and toss to coat.
  5. Place in a shallow baking dish and cover. Bake in preheated oven for 30 minutes.
  6. Uncover and bake for another 30 minutes. Remove from oven and let stand for a few minutes before serving.
  7. *Recipe taken from GuiltyKitchen.com.

Tried this recipe?

Let us know how it was!