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Mar. 1st, 2008



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To save money, I've made a list of at least 1 meal a day to try from the "How to Cook Everything Vegetarian" cookbook. Here's my first try: Polenta Pizza.

Taste? I'd give it a 3 out of 5...the cornmeal polenta is a bit bland compared to other cornmeal crusts I've had before. The toppings are Parmesan cheese, red peppers, and balsamic vinegar flat mushrooms (it's a sandwich meat substitute product) cut up like pepperoni. The topping combo is excellent though.

Sep. 26th, 2007



White beans and pasta

I modified another recipe from our CSA farmblog the other day: www.whistlingtrainfarm.blogspot.com
I removed some ingredients and added others. I was particularly impressed with how well adding lemon juice and zest intensified the flavors. This was easy, healthy, tasted great, and used up some of our mystery vegetables.

3 cups fresh shelling beans (or substitute cannellini)
6 cups water
6 springs fresh thyme
2 cloves crushed garlic

Cook beans in water with these two spices until tender (mine took under 30 minutes)

1 tbsp olive oil
4 cloves minced garlic
4 tomatoes diced
2 small bunches kale, chiffonaded
4 small summer squash, chopped
1/4 cup italian parsley, chopped
Juice and zest of one lemon
Salt and pepper

Lightly sautee the garlic, then add other vegetables. Add a cup of the bean liquid, and cook for ten minutes, or less if you want crunchier veggies. Add the cooked beans.

1 box farfalle/bowtie pasta

Cook the pasta. Add to the saucepan with the vegetables and beans. Add the fresh lemon juice and zest just before serving. This is good with parmesan as well.

Jul. 26th, 2007



Garlic Ginger Sauce

On a whim, I decided to try making garlic shrimp, scallops, and calamari (yay for the big frozen medley bag from Trader Joe's) and improvised the sauce based on a recipe over at the Food Network website. Substitutions and omissions worked out very well! For the vegetarians, I'm sure this would be absolutely delightful with tofu. I'll probably try that myself later on. Although I think I'd actually cook some of the sauce on the tofu rather than simply coating it on there like I did with the shrimp.

1/4 cup chicken broth
3-4 tablespoons teriyaki sauce
1/4 cup apple cider vinegar
8 cloves of chopped garlic (yes, lots)
2 tbsp of fresh chopped ginger
2 tbsp of Siracha sauce (because you always need cock sauce!)
6 sugar cubes
1 tbsp cornstarch
3 tbsp of cold water

Basically, mix everything except the last two ingredients together in a saucepan and bring to a boil. Mix the cornstarch and cold water together and pour into the bubbling mixture. Stir until thick. Add protein to the sauce and mix well. Serve over rice or noodles!

Jun. 23rd, 2007



Beet Green Pasta with Mint

I made this tasty dish on Wednesday, hoping to use up a bit of the Community Supported Farm share my house receives each week. It turned the pasta a beautiful red color and was a really interesting flavor combo, but I would use a smaller bunch of mint next time. Also, I suspect either raisins or craisins could be substituted for the currants. From the Chez Panisse "Vegetables" Cookbook:

1/4 cup Currants
1 to 2 bunches Beet Greens
1 small bunch Fresh Mint
1 medium Red Onion (or a few salad onions)
1 to 2 cloves Garlic
1 Bay Leaf
1/4 cup Olive Oil
1/2 pound Dried Pasta, such as rotini, penne, bowties
Salt and Pepper

1. Cover the currants with boiling water, let them soak for 15 minutes, and drain them. While they are soaking, wash the beet greens, strip the leaves from the stems, and cut the leaves into chiffonade. Chop the stems into 2-inch lengths. Stem the mint, wash the leaves and chop into a chiffonade (ribbons).
2. Put on a pot of salted water for the pasta. Peel the onions and the garlic and chop them both fine. Sauté them with the bay leaf over medium heat in 1/8 cup of olive oil for about 5 minutes or until they are translucent. Add the beet leaves and stems and the currants and cook 5 minutes more, covered. Meanwhile, when the water has come to a boil, add the pasta. Uncover the beet greens, season wtih salt and pepper, and add the mint leaves. When the pasta is cooked, drain it and toss well with the sauce, moistening it with a ladle of the pasta water and the rest of the olive oil. Serve immediately.

Jun. 19th, 2007



Bacon-free collards

Sounds just....wrong, doesn't it?

The original idea came from robertainnc.

1 bundle fresh collards, chopped
1 medium sized sweet onion, chopped
5 cloves of garlic, chopped (oh, how we kept the vampires away)

Coat the pan with olive oil and heat. Toss in the garlic cloves by themselves for a few minutes so the oil can absorb some of the flavor (wow, I sound like Rachel Ray). Add in the onions and let that sauté for 5 minutes or so. Add some salt and pepper at this point, stir, and toss in the greens. Put the tiniest bit of water in the frying pan along with a few splashes of balsamic vinegar and cover with a lid for about 4 minutes (this helps the leaves wilt). Remove the top, stir, and add more salt and pepper if desired.

Before trying this, I'd only had collards cooking with ham hock and drowned in vinegar. This is surprisingly good.

Jun. 13th, 2007




Since it's so well-received every time I make it, I thought I'd post my very simple recipe for guacamole. It's taken from...some random website my friend and I found when we were in HS. Susannah added in garlic and jalapenos but it's yummy without too.

2 avocados
3 roma tomatoes
1 lemon
1 white onion

Carve the meat out of the avocados into a mixing bowl. Mash it up with a potato masher until you get a creamy consistency (this is harder than it sounds depending on the ripeness of the avocado). Dice the tomatoes and onions. Add to taste. Stir the mixture. Add in salt and pepper to taste. Put in serving bowl and enjoy! Or keep it for yourself (hehehehe). The amount of tomatoes and onions I add in generally depends on how the dip is looking and tasting. I'm not big on tomatoes so I don't add in as many as other people would like.


Fruity Oaty Bars

I made these last night from this recipe sherrib sent me. Like Sherri, I left the almonds out of the crust and didn't put the chocolate drizzle on top. The final bake time was more like 30-35min. I'm thinking about trying them with half brown sugar and half splenda, but they still have lots of butter.

The official name is Double-Cherry Streusel Bars (but we've renamed them), from the Better Homes and Gardens Biggest Book of Cookies

2 c water
1 c dried tart cherries or dried cranberries, snipped
2 c quick-cooking oats
1 1/2 c all purpose flour
1 1/2 c brown sugar
1 t baking powder
1/2 t baking soda
1 c butter, cut into chunks
1/4 c coarsely chopped slivered almonds
2 12-oz jars cherry preserves
1 t finely shredded lemon zest
1/2 c semisweet chocolate pieces
1 t shortening

Preheat oven to 350 F
Boil the water in a small saucepan; remove from heat and add the cherries. Steep 10 min, then drain and set aside.
Combine oats, flour, brown sugar, baking powder, and baking soda in a large bowl
Add the butter and cut/rub in until the mixture resembles coarse crumbs; set aside 1 c of the mixture and mix with the almonds
Press the remaining crumb mixture into the bottom of a 15x10x1 inch baking pan; bake 12 min, then allow to cool briefly
Combine the cherries, cherry preserves, and lemon zest. Spread over partially baked crust and sprinkle with remaining crumb mixture
Bake 20-25 min more until top is golden brown
Allow to cool completely on wire rack
Melt chocolate pieces and shortening together; drizzle on top of cooled bars. Allow chocolate to set, then cut into bars.
Store at RT in an airtight container

Jun. 12th, 2007



(no subject)

Welcome to cheerylilrecipe, a community for recipe swapping.

If it's tasty, we want to know!

March 2008



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