This is our post-waffle-breakfast mid-day meal. It came together quickly...I had leftover cooked chickpeas on-hand in the fridge, and all they needed was a bit of lemon juice, olive oil, salt, garlic and parsley to transform into to this bright and filling dip. I think that this would be a good way to start prepping meals for the week...hummus is as delicious with crudites as it is on toast or in a sandwich. P.S I ran out of tahini...turns out hummus doesn't really need tahini...now we know. Enjoy! Ingredients 2 cups chickpeas, cooked 1 teaspoon salt 1/4 cup lemon juice 1 teaspoon sugar 2 tablespoons olive oil 1/2 cup fresh parsley leaves Beans 1 pound Green Beans Directions To begin, boil 1 quart of water over medium heat. Trim the green beans to remove the top and tail, and rinse. Add to the boiling water and cook for no more than 1.5 minutes. Drain and put into a bowl of ice water. Add more ice and drain as needed to keep the temperature as low as possible. Let sit for 5-10 minutes until chilled. To make the hummus, add all ingredients to a blender. Pulse until it reaches the desired consistency. Taste and add salt or sugar of lemon juice as needed. Serve with a dash of olive oil and the green beans on the side.
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I'm finally back in the Bronx after a summer in Shanghai, China, and Vilnius, Lithuania. I would say that I'm home, but where I'm living is just an apartment until V arrives on Tuesday. <3 This soup is a celebration of being back in Little Italy of the Bronx. Yesterday, to the music of live jazz musicians up the block, I crossed the street to the Arthur Avenue Market. I bought "off" tomatoes, eggplant, and red peppers, for a discount and regular fresh basil. They all ended up in this delightful and light soup.
Ingredients 1 quart water 2 tablespoons olive oil (plus 2 more for serving) 2 cups chopped eggplant 1 cup chopped red pepper 1 cup chopped onion 2 cups quartered tomatoes 1 tablespoon sugar 2 tablespoons tomatoe paste 8 + basil leaves, torn (with 4 reserved for serving) 1 tablespoon salt 1/2 teaspoon black pepper 1 teaspoon dried oregano 4 cloves chopped garlic Directions To begin, add the olive oil, garlic, and onion to your soup pot. Cook over medium heat for 5 minutes. Add in all other ingredients (including water), and simmer over low heat for 10-15 minutes until veggies reach desired tenderness. Taste and season with salt or sugar as needed. Serve hot with some reserved basil on top and a drizzle of olive oil. 2 cups freThis pasta salad is the perfect meal to make in the summer, employing all the delicious ingredients for a pasta sauce, without the time standing over a hot stove. This can be vegan if you substitute the cheese for more hazelnuts. Ingredients: 2-3 bell peppers diced 2 cups diced eggplant 8 or more cloves of garlic 1/2 teaspoon black pepper 1 tablespoon salt 1 tablespoon sugar 1 tablespoon vinegar (balsamic is nice) 1 cup raw hazlenuts 2 cups fresh basil 1/2 cup hard cheese (Parmesan) 1/2 cup olive oil 4 cups cooked pasta Directions: To being, put the eggplant in a saute pan over medium heat. Cook for 4-7 minutes with the lid on until tender. Cook the pasta according to package instructions, but make sure you add salt to the water. This is common practice unless you are Olive Garden. (read the fascinating story here http://www.businessinsider.com/olive-garden-still-wont-salt-pasta-2016-4) To make the pesto sauce, add the remaining ingredients to a blender. Blend until a fine pulse is achieved. Add the pesto, eggplant, cooled pasta, and peppers to a mixing bowl. Mix well, and taste to see if you need more vinegar or salt or sugar. Chill in the fridge if you have the patience for that sort of thing. I prefer my baked goods to be more cake-like and have a lighter crumb-texture than traditional cookies. These cookies can be made either way, cake-like and rounded, or without baking soda in the mix, more flat and chewy. Either way, they're the perfect vegan afternoon snack.
Ingredients 1/2 coconut oil 3/4 cup flour 1 egg 1/2 cup sugar 1/2 cup oats 1/4 cup raisins 1 teaspoon vanilla 1/4 teaspoon baking soda (omit it you want flat cookies) Glaze Ingredients (glaze is optional) 1 cup powdered sugar 1/2 teaspoon vanilla 1-2 tablespoons coconut oil Directions Beat the sugar and coconut oil in a mixing bowl. Add the egg and vanilla. Add remaining ingredients. Pre-heat oven to 350. Place tablespoon sized pieces of dough 1 inch apart on the cookie sheet. Bake for 9-11 minutes of until golden. To make glaze, combine 1 cup powdered sugar with vanilla, and coconut oil. Mix well. Dip cookies in glaze once cool. Then set aside to let the glaze set. Gnocchi are easy to make, granted, not as simple as tossing spaghetti into a pot of water, but pretty close, and much more interesting. I'd imagine it'd be a great meal to make with the help of children, lumps of cooled dough can be shaped however they like before being boiled and tossed in the olive-oil based sauce.
Sauce 1/2 cup olive oil 1/4 cup chopped parsley 4 cloves chopped garlic 6-8 cherry tomatoes, split in half 1/2 teaspoon salt 1/2 teaspoon ground thyme 1/4 teaspoon black pepper, ground 1 tablespoon sugar 1 whole red bell pepper, diced 1 cup chopped onion Combine all ingredients in a pan and sautee for 5-8 minutes. Gnocchi 3/4-1 cup flour 3 cups riced boiled potatoes 1 egg 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup ricotta To make the gnocchi, whisk together the egg and ricotta, salt ,and pepper in a mixing bowl. Add in potato, whisk again. Then add in the flour, and mix to combine gently. Add in more flour as necessary to make a sticky paste. Do not over-mix. Moisten hands and pinch off teaspoon sized balls of the mixture, and roll into a ball, just as you would making meatballs. Set aside. Boil 1 quart of water in a large pan with 2 tablespoons salt. Add in gnocchi. Boil for 4-5 minutes until they are all bobbing on the surface. Drain, and mix with sauce, serve immediately. My Mom came to visit me this past week, and brought part of her stash of GF flours with her on the plane :) In addition to having loads of fun in Manhattan and knitting on our couch during snow-mageddon, we baked this cake together! The cake base is kept moist with plenty of coconut oil and eggs, and the coconut milk sauce acts as a lighter frosting and wet-cement for the sliced fruit. Enjoy at room temperature with the ones you love!
Ingredients Cake 1 cup gluten free flour 1/3 cup coconut oil 3 eggs 1/2 teaspoon salt 2/3 cups sugar 1/2 teaspoon baking soda 2 teaspoons vanilla 1/3 cup cocoa powder Coconut Cream Sauce 1 can coconut milk 1-2 tablespoon GF flour 1/2 teaspoon vanilla 1/4 teaspoon cinnamon 1/3 cup sugar 1/4 teaspoon salt Fruit 2 Alphonso mangos, sliced thinly 4 strawberries cut to look like roses, or just tossed on there if you don't have time Directions First, preheat your oven to 350. Grease a 8x10 inch baking pan and set aside. Beat the coconut oil, sugar, and eggs for 3-5 minutes until combined. Add all other ingredients and incorporate. Pour into prepared pan. Bake for 25-30 minutes until firm to the touch. Cool. To make the coconut cream sauce, put all ingredients into a sauce pan over low heat. Whisk to incorporate flour. Cook for 5-8 minutes until thickened. Chill so it continues to thicken. Slice up your fruit and toss with the juice of half of a lemon so it doesn't brown. Pour sauce on top of cake, arrange fruit, and serve. www.youtube.com/watch?v=Wopj8GXuTGg This warm dish can be made one of two ways; with fresh spinach like a salad, or with frozen spinach for a convenient side. It has very subtle Indian spices, just a touch of Garam Masala. Enjoy with basmati rice for a simple but delicious dinner.
Ingredients 2 cups frozen spinach (1 lb fresh) 1/2 cup corn 1 cup sliced purple onion 2 cloves garlic 1/2 teaspoon salt 1 teaspoon sugar 1/4 teaspoon black pepper 1/2 teaspoon mustard seeds 1/2 teaspoon Garam Masala powder 1 tablespoon coconut oil Directions To begin, heat a pan over medium heat, add in the coconut oil, mustard seeds, and Garam Masala. Cook for 1 minute. Add in onion and garlic, cook for 4 minutes while stirring. Add in remaining ingredients and cook until heated through. Serve. (To make with fresh spinach, follow these cooking instructions, but add 2 tablespoons coconut in, and keep the spinach out of the pot until the last minute. Mix in gently to other hot ingredients and serve immediately. ) This recipe uses raspberry preserves because this ingredient does not leak moisture into the dough like the fresh fruit does. If you prefer fresh fruit, just add an extra 2 tablespoons sugar to the recipe. Better still, save delicate fresh raspberries for decoration. Enjoy warm.
Ingredients 2 cups flour 1 teaspoon salt 1/2 teaspoon baking soda 1/3 cup raspberry preserves 1 cup chilled coconut oil dash of coconut milk 1/4 cup sugar 1 teaspoon cinnamon 1 teaspoon vanilla optional fresh raspberries 1 cup Directions To begin, pre-heat the oven to 400. Then chop in the chilled coconut oil into the flour, sift in the baking soda, salt, cinnamon, sugar, and vanilla. Whisk until combined and crumbly. Lightly stir in the preserves. Depending on moisture, add a dash of coconut milk to bring mixture into a rough ball. It should still be very crumbly when you press it into a circle on the baking tray. Cut it into triangles, leaving them pressed together. Try not to overwork the dough; distinct crumbles are better than gluey dough. Chill the scone circle on the baking sheet in the fridge for 10-15 minutes. Bake in 400 degree oven for 20 -25 minutes. To serve, sprinkle with fresh raspberries if you can afford them. (I can't...so here we are) Biscuits are the perfect breakfast...they require dump-and-pour measurements of just 5 ingredients, and bake in just over 10 minutes. We enjoyed ours with raspberry preserves.
Ingredients 1/3 cup cool coconut oil 2 cups flour ( gluten free if you choose) plus 2 tablespoons for cutting 3/4 cup coconut milk 1 teaspoon salt 2 tablespoons sugar 1 teaspoon baking soda Directions Pre-heat oven to 400 degrees. Mix the flour, salt, sugar, and baking soda in a mixing bowl. Add in the coconut oil and coconut milk mixing until just combined. On a floured surface, press out the dough into 1 inch thickness. Cut into circles. Lay on a baking sheet, 1 inch apart. Bake for 10-13 minutes, until golden brown. Serve warm. The fresh turmeric root, ginger, garlic, and onions are the real stars of this side dish...and to that end, the carrots can be easily replaced with your favorite vegetable; sweet potatoes, cabbage, or Yukon Gold potatoes. This is just as delicious warm after cooking, or chilled the next day. Enjoy! (Also, you're welcome for the reprieve from the ratchet food photography I am noticing that I used in the last few posts. ;)
Ingredients 2 cups carrot coins, blanched in boiling water 1/4 cup parsley 2 cups sliced onion 1/2 cup sliced celery 3 cloves minced garlic 2 tablespoons minced ginger 2 tablespoons minced turmeric root 1/2 teaspoon cinnamon 1/2 teaspoon salt 3 tablespoons sugar 1/2 cup coconut oil To begin, heat a pan over low heat. Add in all ingredients except the carrots and parsley. Cook, for 25 minutes stirring constantly, until the sugar caramelizes and the onions are broken down. Add in carrot coins, parsley, heat for 3 minutes, then toss and serve. |
M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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