Friday, December 31, 2010
1 cup jarred roasted peppers, rinsed and drained (or roast your own: 2 large peppers)
6 oil-packed sun-dried tomatoes, drained
1 Tbs oil
2 pita rounds, split apart to make 4 thin rounds
Dried oregano, for sprinkling
3/4 lb (1 ball) fresh mozzarella cheese, drained and thinly sliced
1. Preheat oven to a broil.
2. Puree red peppers and sun-dried tomatoes and oil in food processor or blender for 1-2 min or until smooth.
3. Place pita rounds n a baking sheet. Spread red pepper sauce on the cut sides of the pita, then top with oregano, mozzarella, and red pepper slices (if desired).
4. Broil 3-5 min, or until cheese is melted and bubbly.
5. Scatter basil leaves over pizzas and serve immediately.
From Vegetarian Times, January/February 2011.
Friday, October 29, 2010
2 T vegetable oil
1 c yellow onion, chopped
1 T garlic, minced
½ t dried oregano
½ t ground cumin
½ t chili powder
½ t ground coriander
2 c vegetable broth
8 oz jarred salsa verde
2 15 oz canned diced tomatoes, fire roasted with green chilies, drained
3 15 oz cans cooked beans (great northern beans—this is what we used, or your choice)
2 c cooked corn kernels, drained
Heat the oil over medium-high heat in a medium-sized, heavy pot. Add the onions and garlic and cook until limp, not browned.
Add the cumin, chili powder, coriander and oregano to the onions and sauté 1 minute more. Add the broth, diced tomatoes and salsa verde. Bring to a boil, then simmer 10 minutes. Add the beans and corn, and simmer 10 minutes more or until desired thickness. Salt and pepper to taste.
Meat eaters can add up to 2 cups of cooked chicken or sausage with the beans.
**Co-op Newsletter, Winter 2009
Saturday, October 23, 2010
3 roasted chilis (I use poblanos)
2 tomatoes, sliced
1 onion, diced
1/2 lb shredded Monterrey jack cheese
1/2 lb shredded cheddar cheese
1 cup buttermilk or a can of evaporated milk
1 can enchilada sauce
1. Roast the chilis and peel off the roasted skin.
2. Seed and slice the chilis.
3. Cover the bottom of a 9x13 in baking dish with chili slices, tomato slices, and diced onions.
4. Mix the eggs, cheese, and milk in a bowl.
5. Pour the mixture over the veggies in the baking dish.
6. Bake 35 min at 350 degrees.
7. Pour enchilada sauce over the casserole.
8. Bake 10 more min.
Saturday, October 16, 2010
3 Tbsp. olive oil, divided
2 tsp. chopped garlic
1 (15.25 oz.) can black beans, rinsed and drained
1 tsp. grated lime rind
3/4 tsp. chili powder
1/2 tsp. chopped fresh oregano
1/4 tsp. salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
2. Combine 1 Tbsp. oil, garlic and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
3. Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.
Serve on a bun with hot sauce-spiked ketchup, spinach leaves, tomato, Pepperjack cheese, avocado slices or guacamole, onion or anything else you can think of!
(From Cooking Light's Nov. 2009 issue)
Calories: 182; Fat. 12.3g (sat 1.3g, mono 6.7g, poly 3.6g); Protein 6.6g; Carbohydrate 15.6g; Fiber 4.6 g; Cholesterol 53mg; Iron 2mg; Sodium 448g; Calcium 103mg
Friday, October 8, 2010
Add 2 cloves chopped garlic, 2 t cumin and coriander and 1 t ground ginger and cook, stirring for a minute.
Add 2 T tomato paste, 1 c red lentils, 2 14 oz canned tomatoes, 6 c vegetable or chicken broth, salt and pepper and boil.
Cover and reduce the heat to medium. Simmer for 30 minutes. Transfer the mixture to a blender in batches and process until smooth. Serve in individual bowls topped with yogurt (optional)
Sunday, September 19, 2010
2 cloves garlic, crushed
2 tomatoes, chopped
1 cup strained yogurt (we use Greek yogurt)
1 Tbs flour
1 cup milk
1 cup water
1/4 tsp turmeric
margarine or butter
1. Heat a little margarine or butter in a saucepan and cook the garlic for a few minutes (don't let it burn).
2. Add the tomatoes and stir as they cook
3. In a bowl or blender, mix the strained yogurt with the flour and add the milk and water, turmeric and salt to taste.
4. Spoon the mixture into the saucepan and stir into the tomatoes and garlic.
5. Bring the soup slowly to a boil and simmer 10 min or so, stirring until it thickens.
Recipe adapted from The World in Your Kitchen, Troth Wells, copyright New Internationalist, 1993
Thursday, September 16, 2010
3 c Tomatoes, chopped
3 c Onions, chopped
3 Jalepenos, ribs and seeds removed, chopped
1/3 c Apple Cider Vinegar
3 Tbs Sugar
Place all ingredients in slow cooker and cook on low for five hours. Allow to cool, then puree in batches. Refrigerate and serve chilled. Lasts for about a week in a covered dish in the refrigerator; freezes well.
Wednesday, September 8, 2010
This recipe is adapted from Gourmet Magazine, August 2003. It's originally from Flour Bakery and Cafe, my new favorite baked goods spot in Boston.
Makes 12 Muffins (or one loaf)
1 stick room temperature butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs at room temperature for 30 minutes (or put in a bowl of warm water for a few minutes).
Then put these ingredients on top of the butter mixture and mix them lightly together first, then blend in with the butter mixture:
1 1/8 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
Mix these ingredients together in a separate bowl, and then add to the flour mixture. DON'T overmix. It will make the muffins tough:
3 coarsely mashed very ripe bananas
1/4 cup plain yogurt
1 teaspoons vanilla
Line a muffin pan with paper liners and bake at 350 for around 25 minutes. They will be done when you can press lightly on the top of a muffin and it bounces back. (or when a toothpick comes out clean).
Here's the original recipe: http://www.epicurious.com/recipes/food/views/Banana-Bread-108415#ixzz0yz3vOyjz
Tuesday, September 7, 2010
2 tsp olive or canola oil
1 Granny Smith apple, peeled and diced
3/4 c Yukon Gold potatoes, peeled and diced
1/3 c yellow onion, finely chopped
1/4 c celery, thinly sliced
1/4 tsp salt
1/4 tsp dried Sage
1/4 tsp white pepper
1 and 3/4 c vegetable broth
3 Tbs nonfat plain Greek yogurt
Heat oil in large saucepan over medium heat. Add apple, potato, onion, and celery. Cook, stirring frequently, until onion is translucent. Stir in spices and cook about a minute more. Stir in broth and bring to a simmer. Reduce heat, cover, and simmer gently until potatoes are fork-tender, about 15 minutes. Transfer soup, in batches, to blender or food processor and puree until smooth. Return to saucepan, stir in yogurt, and heat on low until warmed through. Yum.
Thursday, September 2, 2010
First make the crust:
2 1/2 cups all-purpose flour
1 1/4 tsp salt
3/4 cup chilled lard or vegetable shortening
3 Tbs cold unsalted butter
Work the shortening into the flour mixture with a pastry blender or the tips of your fingers,until it is pea sized. Sprinkle the dough with:
6 Tbs ice water
Blend the water into the dough, lifting it with a fork to allow the moisture to spread. Divide the dough in half and wrap in plastic wrap or wax paper and store in refrigerator until you're ready to roll it out. After rolling out the dough, line the bottom of a 9-inch round pan with one half of the dough.
For the filling:
Preheat the oven to 425.
5 cups of fresh blueberries (or thawed frozen berries)
3/4 to 1 cup sugar
3 1/2 to 4 Tbs cornstarch (use 4 Tbs if you want to make a lattice crust on top; that will firm up the filling)
1 Tbs fresh lemon juice
1/8 tsp salt
Pour the mixture into the bottom crust and cover with the other half of the crust. Prick it with a fork to vent it, or make a lattice tip by cutting the rolled out dough into strips and laying them across each other on the top of the pie. Bake at 425 degrees for about 20 minutes. Then lower the temperature to 350 degrees, and bake for about 30 minutes more, or until the crust is browned and (if you made a lattice) thick berry juice bubbles up. If making a lattice, you may want to put a cookie sheet under the pie pan to keep it from bubbling over.
Recipe adapted from The Joy of Cooking, by Irma Rombauer, Marion Rombauer Becker and Ethan Becker, published by Scribner, Copyright 2006.
Wednesday, September 1, 2010
--(perfect with all those summer garden veggies!)
¼ c. olive oil
2 c. onion, chopped
4-6 cloves fresh garlic, minced
1 bay leaf
2 medium-size eggplants, cubed
¼ c. dry red wine
¼ c. tomato paste, stirred into 1 c. water
¼ c. chopped fresh basil
½ t. dried oregano and chopped fresh rosemary
2 c. red bell peppers, chopped into large pieces
3 c. zucchini (or yellow squash), cubed
3 large tomatoes, cut into chunks
Grated Parmesan or other cheese optional)
Black pepper and salt to taste
--Heat olive oil in a large soup pot
--Add onions and sauté them for 5 minutes. Add garlic and bay leaf; sauté for 1 minute.
--Add eggplant, wine, tomato paste/water, basil, oregano, rosemary, salt and pepper. Mix well, cover and simmer for 15 minutes.
--Add peppers, zucchini, and tomatoes. Add a bit more water, if necessary. Simmer in the covered pot until all the veggies are tender, about 10-15 minutes.
--Top with your favorite cheese and fresh parsley (optional).
Mango, Cucumber, Tomato Salsa
Cook brown rice according to package directions
Heat up canned black beans
Cut up 1 large mango, 1 cucumber and 1 large tomato
Mix mango, cucumber and tomato together in a bowl to create “salsa”
Add salt and pepper to taste
Serve salsa over brown rice and black beans
This recipe was shared with me from a friend several years ago!