Recipe thread ~ # 3

[Jennifer]

This is what you want, Deb:



That is, if you ever again give in to the urge to stock your house with far more craft crap than you'll ever use. Oh wait, that's me.

[Madrano]

LOL--i'm relieved to report that i no longer have a house to fill with craft crap. Indeed, almost all my craft items were donated to Salvation Army. However, i'm glad to see the product, so i'll know in my Very Old Age what to use when we are burning our old bodies on hot pans. ;-)

[Alias Reader]

Roasted Butternut Squash, Apple, and Farro Chowder





Serves 6

Farro is an ancient whole grain related to wheat. When cooked, it has a chewy texture and slightly nutty flavor.

•1 ½ lb. peeled butternut squash, diced (4 cups)
•4 Tbs. canola oil, divided
•3 large Jonagold or Golden Delicious apples, peeled, cored, and cut into large dice
•1 cup sliced shallots (4 large)
•½ tsp. ground cumin
•½ tsp. ground coriander
•¼ tsp. red pepper flakes
•⅔ cup semi-pearled farro
•2 Tbs. chopped fresh mint
•½ tsp. grated lemon zest


1. Preheat oven to 450°F. Line 2 large baking sheets with parchment paper. Toss squash with 2 Tbs. oil in bowl, and season with salt, if desired. Toss apples with 1 Tbs. oil in separate bowl, and season with salt, if desired. Arrange squash in single layer on 1 prepared baking sheet, and apples in single layer on other. Roast squash 32 to 36 minutes, or until tender and browned on bottoms. Roast apples 22 to 24 minutes, or until browned.

2. Meanwhile, heat remaining 1 Tbs. oil in Dutch oven over medium-low heat. Add shallots, and season with salt, if desired. Cover, and cook 10 minutes, or until shallots are shrunken, stirring occasionally. Add cumin, coriander, and red pepper flakes, and season with salt, if desired. Cook 30 seconds, or until fragrant. Add farro and 8 cups water, and bring to a boil. Reduce heat to medium-low, and cook 25 minutes, or until farro is tender. Stir in squash and apples, and remove from heat. Stir in 1 Tbs. mint and 1/4 tsp. lemon zest. Serve sprinkled with remaining 1 Tbs. mint and 1/4 tsp. lemon zest.


nutritional information


Per 1 1/3-cup serving:
•Calories: 275
•Protein: 5 g
•Total Fat: 10 g
•Saturated Fat: <1 g
•Carbohydrates: 46 g
•Cholesterol: 0 mg
•Sodium: 22 mg
•Fiber: 5 g
•Sugar: 14 g

Vegan



http://www.vegetariantimes.com/recipe...

[Julie]

Have you made farro before?

[Madrano]

I haven't even seen it available, so i haven't cooked with it. The recipe sounds tasty, though. I like my butternut squash and 'tis the season.

This week we ate at an Ethiopian restaurant. Our meat stew was served on a thin, spongy "bread". I've forgotten the name of the bread but it was made from teff. I've had teff previously (courtesy of my daughter), in other baked goods. The seeds are what are used but in places where it's grown, its remaining straw is sometimes used as a building material, mixed with mud.

The bread (i looked it up & it's called injera) is tasty and held well as we used it to scoop up the stew. Who knew?

[Alias Reader]

My niece loves it. I was telling a friend about it and she made a stew with it and her son thought it was terrific.

I've purchased it but have not made it yet.

You can also google Martha Stewart farro recipes for other good ideas.

Farro is a very healthy grain.
The package I have lists

serving size 1/4 cup
Total fat 1 gram
saturated fat zero
Fiber 5g
protein 7g
iron 12%
calcium 2%

[Julie]

I've never seen farro in the store either. What does the packaging look like Alias? Box? Bag? Company that makes it?
It looks similar to barley in the photo.

[Alias Reader]

If you have a store that sells Italian specialty foods you will find it there.

I purchased mine at ShopRite. It's the store brand and came in a 12 oz bag.

[Julie]

Ok, I'll try the Italian section. Thanks.

[Alias Reader]

If all else fails, you can always buy it from Amazon when you make your next order. They have a dozen brands.

[Madrano]

I don't often order from Amazon, other than the winter holidays, but they surely do have most of what a person wants. I use their site often, just to see if i want to pay the prices asked or to see photos of the products which interest me.

[Julie]

Alias Reader wrote: "If all else fails, you can always buy it from Amazon when you make your next order. They have a dozen brands."

Ha! That will go well with the cookbooks I am thinking of ordering. :-)

[Madrano]

There ya go! We are quite helpful in allowing people to spend their money for books. Any hook will do! ;-)

[Jennifer]

Buncha enablers. All of you. Humph.

[Alias Reader]

:)

[Jennifer]

So here's a good simple appetizer, served it today at work. From Saveur.com.

Bacon-Wrapped Stuffed Dates

MAKES 24

INGREDIENTS
24 large moist dates, such as medjool
12 not-too-thick slices of bacon
2 oz. softened goat cheese
24 whole toasted unsalted almonds

INSTRUCTIONS
1. Move oven rack to upper third of oven and preheat oven to 500°. Pit dates, tearing them open as little as possible. Set dates aside. Halve the 12 slices of bacon crosswise. Put the goat cheese into a pastry bag fitted with a round, plain ¼" tip.

2. Stuff cavity of each date with 1 almond. Pipe goat cheese into the opening of each stuffed date. Wrap 1 half-piece of bacon around width of each date and put dates, seam side down, on a baking sheet, at least ½" apart. Bake until bacon is golden and crisp, 6-8 minutes. Set aside to cool briefly before serving.


(Ok, I'm lazy. So I buy almond slices, crush the bag to make them little almond bits, and mix the bits with the cheese, and just stuff the mixture in the dates instead of wrestling with the dates twice.)

[Alias Reader]

Wow ! That sounds amazing.

[Jennifer]

Alias Reader wrote: "Wow ! That sounds amazing."

They are. And gluten free!

[Madrano]

YUM!!!! Who would share???

[Alias Reader]

I haven't tried this recipe. However, it does look super simple.

Banana Oatmeal Walnut Cookies Recipe

This banana oatmeal walnut cookie recipe is shockingly simple—it requires just three ingredients!

• 2 medium ripe bananas, mashed
• 1 cup quick oats
• 1/4 cup chopped walnuts

1. Combine mashed bananas with oats in a mixing bowl, then fold in the nuts.

2. Place tablespoon-sized scoops on a baking sheet and bake for 15 minutes in a 350-degree oven. Makes about 10 cookies.

—Adapted from skinnytaste.com


Read more: http://www.motherearthliving.com/food...

[Madrano]

Wow! That is remarkable. Has anyone here tried the cookies? I'm guessing they would be chewy.

[Carol]

My husband can't eat anything "white" (like potatoes) so this takes it's place. --



Roasted Garlic Cauliflower

2 Tbsp minced garlic
3 Tbsp EVOO
1 large head cauliflower, separate into florets
salt and pepper to taste
1 Tbsp chopped fresh parsley

1. Preheat oven to 450, grease large casserole dish.
2. Place the EVOO and garlic in resealable bag. Add cauliflower and shake to mix. Pour into prepared casserole dish and season with salt and pepper.
3. Bake for 25 minutes, stirring halfway through. Broil for 3 to 5 minutes until golden brown.

It's delicious, even my husband will eat it.
You can top it with parmesan cheese if you want.

[Julie]

Roasted cauliflower is yummy!

[Alias Reader]

Roasted Garlic Cauliflower

Thanks ! I am always looking for new ways to make cauliflower.

My niece's husband puts in a food processor until it becomes the constancy of rice. He than seasons it. I am not sure if he than bakes or sautés it.
I'll have to ask. They are going low carb.

I just looked online and there are quite a few ways to make cauliflower rice. You can google cauliflower rice recipe.
Here is just one. It has pictures so you can see what it looks like.
http://nomnompaleo.com/post/162607184...

[Carol]

Alias Reader wrote: "Roasted Garlic Cauliflower

Thanks ! I am always looking for new ways to make cauliflower.

My niece's husband puts in a food processor until it becomes the constancy of rice. He than seasons it..."


He's not big on rice, but maybe I will try it.

[Madrano]

That cauliflower recipe looks easy & doesn't need a sauce. My Dh "needs" sauce or some other camouflage before he'll eat cauliflower. This one might do the trick.

[Lori]

I've just recently discovered the roasted version of cauliflower and Loved it. This recipe adds my other favorite, garlic, into the mix. I've been roasting many other veggies over the years but hadn't tried cauliflower until I saw a recipe somewhere, I think the newspaper, where a guy told of his love of deeply browned roasted cauliflower and how he turned it into soup. That got my attention. I'll hunt through shreds of paper at home if anyone wants the soup recipe. It will likely take me months to get to it myself.

[Alias Reader]

You all are making me want to roast some cauliflower. Lori, roasted garlic is the best !

[Carol]

It is really delicious.

[Alias Reader]

I love poached eggs. I am going to have to try this approach.


Perfect Poached Eggs Recipe

Preparation time: 10 minutes
Cooking time: 1.5 minutes
Low glycemic index, wheat free, gluten free, dairy free, vegetarian

Kay never used to cook a lot of poached eggs until chef Bryn Williams, of Odette’s in Primrose Hill, London, told her his infallible method. As he says, if you have to make fifty of the darned things a day, you want something foolproof. This is it

• 4 eggs
• 1 teaspoon salt
• 1 tablespoon white wine vinegar
• 1 bowl of iced water — if you’re not serving them immediately

1. Crack the eggs into 4 individual ramekins or small dishes.

2. Fill the deepest saucepan you can find with water, add the salt and vinegar, and bring to a rolling boil. One by one, add the eggs. They will sink to the bottom of the pan, and as they do, you will see the white coming up and around the yolk. After about a minute, the eggs will start to rise up through the water. At this point, if you’re making them ahead of time, scoop the eggs out with a slotted spoon and plunge them immediately into the bowl of iced water to stop them cooking. When they’re cold, remove them from the water and set aside until you need them. If you’re serving them now, cook them for another 30 seconds to 1 minute in the boiling water for a firm white and a good runny yolk.

3. To reheat, bring a saucepan of clean water to a boil, add the cooled eggs and heat through for about 30 seconds to 1 minute. Perfect Poached Eggs serves 4.


Read more: http://www.motherearthliving.com/food...

[Madrano]

Alias, does it say how long you may keep them after that first cooking? I've longed to make them ahead of time but am unsure how long they keep. We like them for eggs benedict, but usually just make them as i cook the muffins, etc.

[Alias Reader]

Sorry, that is all it said. I would think no more than one day.

I've been making them but I just barely cover them with water in a small frying pan. I want to try this method of using a lot of water and letting them float to the top.

[Madrano]

It sounds as though we make them the same way, in a skillet. I like the fact they would rise, meaning they are nearly completed. I think that's the way I make bagels, too...or is it pretzels? I've forgotten! It's as though the food is begging to be cooked properly.

We like Eggs Benedict. Ostensibly the Hollandaise can be prepared ahead of time, too. Again, i've never tried. I know it must be tossed after 24hours.

[Carol]

I'm happy to say that corn is available, so I made my favorite corn salad by Ina Garten -- http://www.foodnetwork.com/recipes/in...

I'm really trying to stay on a VEGAN diet, even though no one else in the house wants to try it. Today I found a great vegan website written by a stay-at-home-mom with lots recipes, and an excellent photography-- http://livelearnloveeat.com/recipes-2/
Unfortunately, I couldn't find the link to her cookbook but the title is Live. Learn. Love. Eat. Over 235 Naturally Delicious Vegan Family Favorite Recipes by Tiffany Pidruchny.


Here are a few of her vegan recipes -

Creamy Chocolate Pudding made with Avocado

Makes four 1/2 cup servings --

▪ 2 large ripe avocados
▪ 1/3 cup cocoa powder
▪ 1/2 cup pure maple syrup
▪ 1/2 cup unsweetened almond milk
▪ 2 teaspoons vanilla extract

Cut the avocados in half and remove the pits. Spoon the flesh of the avocados into a food processor. Add the cocoa powder, maple syrup, milk and vanilla. Blend on high until combined and smooth. Chill in the fridge for 30 minutes or serve as is. We added sliced banana to ours.


Coconut Raspberry Oatmeal Muffins

Makes 24 muffins.

Ingredients --
3/4 cup rolled oats
1 1/3 cups boiling water
1 cup pure maple syrup
3/4 cup sunflower oil
1/2 cup coconut milk (or other non-dairy milk)
1 teaspoon vanilla
2 1/3 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup medium unsweetened coconut
2 cups fresh or frozen raspberries

Place the rolled oats in a medium sized mixing bowl and add the boiling water. Soak the oats for 10 minutes, until the water is absorbed. Preheat the oven to 350°F and lightly grease or line two muffin pans with baking cups. Add the maple syrup, sunflower oil, coconut milk and vanilla. In a separate large mixing bowl combine the flour, baking powder, baking soda, sea salt and shredded coconut. Make a well in the center of the flour mixture and add the wet ingredients. Lightly mix the batter until just combined (you do not want to over mix the batter), then fold in the raspberries. Spoon the muffin batter into the prepared muffin pans, filling each cavity 3/4 of the way full. Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean.


Garlic Spinach Onion and Cheese Stromboli


* 1 recipe whole wheat pizza dough
* 2 tablespoons canola oil
* 1 medium yellow onion, diced
* 4 cloves garlic, pressed
* 284 grams vegan soy mozzarella cheese, grated
* 2 large handfuls (about 4 cups) fresh baby spinach, chopped
* 1 recipe Garlic Herb Oil

Prepare the whole wheat pizza dough.While the dough is rising, heat a small skillet on medium heat with the canola oil. Saute the diced onion and pressed garlic for 5-8 minutes, until soft. Remove from heat and set aside.

Preheat the oven to 400° F. Roll the dough out into a large 2 ft by 1 ft rectangle and brush the dough with half of the Garlic Herb Oil, leaving one inch of the dough around the all edges of the rectangle unbrushed. Spread on the sauteed onion and garlic.

Sprinkle on the grated soy mozzarella cheese. Top with the chopped spinach. Fold the corners of the dough inward. Roll the dough as tightly as you can into a large log and place on a parchment paper lined baking sheet. Make a few slices on the top of the rolled dough and brush with the remaining Garlic Herb Oil.

Bake for 25-30 minutes, until lightly browned. Allow to cool a while before slicing.


Mustard Dill Chickpea Potato Salad

Serves 4-6

* 2 lbs baby red potatoes
* 1 (540 ml) can chickpeas, drained and rinsed
* 3 ribs celery, diced
* 1/3 cup diced red onion
* 1/4 cup red wine vinegar
* 2 tablespoons Dijon-style mustard
* 2 1/2 tablespoons sunflower oil
* 1 tablespoon fresh dill weed

1. Bring a large pot of water to boil, add the cut baby potatoes and boil 12-15 minutes, until fork tender.
2. While the potatoes are boiling, whisk together the red wine vinegar, Dijon, sunflower oil and dill in a small dish.
3. Place the drained chickpeas, diced celery and diced red onion together in a large serving bowl. Add the cooked potatoes and pour the red dressing on top. Stir to coat and serve!

[Alias Reader]

Thanks for the website and recipes. Do let us know if you try any.

A friend gave me this recipe for chickpea salad. It stays fresh for a few days so left over is fine.

1 can chickpeas (I go low salt and organic if I can)

sliced red onion

cubed avocado

season as you would like (I like garlic powder, onion powder, pepper ) add vinegar/evoo

I might add some type of cheese. Maybe mozzarella, Gorgonzola or goat cheese. Though she didn't and if you want vegan that would be fine.

[Julie]

Somewhere I have a different recipe using avocado to make chocolate pudding. I haven't gotten around to trying it yet. Thanks for the link...I'll have to look at the whole list of recipes more closely.

[Julie]

I was at a friend's house this weekend and she made some energy balls that I have decided I love. I haven't gotten her recipe yet, but they seem to be like these.
http://www.gimmesomeoven.com/no-bake-...
She had dried cranberries in hers.

[Alias Reader]

Julie wrote: "I was at a friend's house this weekend and she made some energy balls that I have decided I love. I haven't gotten her recipe yet, but they seem to be like these.
http://www.gimmesomeoven.com/no-ba..."

Thanks, Julie. I especially like the no bake part with summer at our doorstep.

[Carol]

I made the Creamy Chocolate Pudding made with Avocado --It's a winner!! Totally delicious!! The hardest part is to wait 30 minutes until they are cold. So easy to make -- I used Ghirardelli unsweetened cocoa (listed on the package as "natural cocoa.")

[Julie]

Good to know Carol! I wonder if substituting honey for the maple syrup would be good.

[Alias Reader]

Thanks for the feedback. I'll pass on the recipe to a friend who loves avocado.

Did you add the banana? If so how much?

I use the Ghiradelli chips when making choc. chip cookies. They are awesome!

[Julie]

Carol wrote: "Today I found a great vegan website written by a stay-at-home-mom with lots recipes, and an excellent photography-- http://livelearnloveeat.com/recipes-2/..."

I just saved a zillion of these recipes to pinterest for future reference

[Carol]

Alias Reader wrote: "Thanks for the feedback. I'll pass on the recipe to a friend who loves avocado.

Did you add the banana? If so how much?

I use the Ghiradelli chips when making choc. chip cookies. They are awe..."

Normally I keep a bag of frozen, overripe banana chunks but they go so fast, and I don't have any right now. In the future, I will add the frozen bananas to sweeten it a little more. And regarding the avocado, it very rich (creamy) like pudding, but I think one avocado would have been enough. The chocolate is creamy and takes very good, but if I eliminate the second avocado I think it would have a deeper chocolate taste.

Ghiradelli chips -- I used to be addicted to them. Had to have a few everyday. They are amazing!!!

[Alias Reader]

Carol wrote:Ghiradelli chips -- I used to be addicted to them. Had to have a few everyday. They are amazing!!!
."

Good quality chocolate is medicine in my book ! :)

In fact, as I type this I am eating Trader Joe's Swiss Dark Chocolate with whole hazelnuts. Food of the gods no doubt.

Unfortunately, I probably just wiped out my gym workout today.

[Alias Reader]

Carol wrote:In the future, I will add the frozen bananas to sweeten it a little more. And regarding the avocado, it very rich (creamy) like pudding, but I think one avocado would have been enough. The chocolate is creamy and takes very good, but if I eliminate the second avocado I think it would have a deeper chocolate taste.
."

------
Thanks. I'll pass on the info to my friend.

Do you think I could make this is a blender and not a food processor ?

[Carol]

Alias Reader wrote: "Do you think I could make this is a blender and not a food processor ? "

I think it depends on whether your blender blade is very sharp (as sharp as a food processor) and/or how frozen is your fruit. I have to say that I LOVE my food processor -- so easy to use, and really easy to clean. It is worth the money -- got mine at Kohl's with Kohl's bucks, so really didn't cost that much.

I've got to go pick up my older son at the airport --he departed @ 4:50 pm and is arriving at 11:55 pm hopefully. We've got him tmrw (golf )and Friday trip to New Haven and drop him off at the train station to Boston (5 year college reunion.) Small school, great professors and right in the center of Boston.

http://alumni.emmanuel.edu/view.image...

http://www.emmanuel.edu/assets/images...

I wish I could find the video where the boys soccer did the Thriller dance.
Here's one version that would make a good "work-out." https://www.youtube.com/watch?v=55h-X...

This is most recent at his college - https://www.youtube.com/watch?v=kDtlh...

[Alias Reader]

Enjoy your time with your son, Carol !

[Carol]

Thanks Alias!
I do tend to go on about my boys. So hard to be so far from them.

[Alias Reader]

I enjoy hearing about everyone's family. It helps us to get to know each other better. Thanks for sharing!

[Madrano]

These recipes look tempting. The energy bites web site had a good graphic. She just poured the ingredients into a bowl, in tidy piles, so a person could see how simple it was. Looks good. Thanks to all.

I have no recipes to share. We've been getting meals from food carts, which are prolific here in Portland. Ethnic or not, everything we've tried has been tasty, a few are outstanding. Our apartment in close to one set but there are many more 1/2 mile from here, ones which started selling from carts in the '90s.