Ingredients
3 cups sliced carrots 2-3 fingerling potatoes, sliced 1 large onion, sliced 1 cups boiled pumpkin 1 teaspoon salt 1 tablespoon minced ginger 1 tablespoon fresh minced turmeric root 2 cloves garlic 1 teaspoon cinnamon 1 tablespoon honey 1/2-3/4 cup coconut milk 1/4 cup coconut oil, plus 2 tablespoons 1/4 cup chopped parsley To create the sauce, combine garlic, ginger, and turmeric in a blender, pulse until minced. Add to a saucepan over medium heat along with 2 tablespoons of coconut oil. Add cinnamon, salt, and ground thyme. Cook for 2-3 minutes, stirring constantly. Remove from heat, and return to blender along with the boiled pumpkin and coconut milk. Pulse for 3 seconds, then set aside. To make the scalloped root vegetables, smooth 1/4 cup of coconut oil in the dish, then layer a slice of onion, potato, then carrot, and repeat throughout the bottom of a baking dish (I used 8x10 inch dish) Once covered, pour sauce over top and sprinkle with parsley. Bake at 350 for 35-40 minutes until carrots are tender.
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This dish makes use of parsley, balsamic vinegar, and tahini in an unusual twist on a carrot-not-chickpea hummus. Although this is delicious enjoyed on a bed of mixed greens, it makes a tasty topping for crackers or toast as well. The beautiful color of the salad comes from the 1.5 cups of pureed spinach in the dressing...it really couldn't possibly be more nourishing.
Ingredients 3 cups carrots, pulsed in a food processor or grated if you have more time than sense 2.5 tablespoons tahini 1.5 cup frozen spinach, thawed 1/2 teaspoon salt 2 tablespoon honey 1/4 teaspoon cracked pepper 1 small bunch parsley ( 1 cup minced) 2 cloves garlic 1/4 cup balsamic vinegar ( or balsamic vinegar reduction if you don't like acidity) Directions To begin, pulse carrots and set aside. Add remaining ingredients to the blender and puree for 3-5 minutes until completely combined. Add more salt or honey to taste. Pour into a mixing bowl with the carrots and stir to combine. Enjoy right away or kept chilled overnight to let the flavors meld. Ingredients
3 cups chopped eggplant 3 cloves garlic 1/2 cup fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper 1 small bunch parsley 1/2 cup sesame paste-Tahini Heat a large non-stick skillet over medium flame. Add in the eggplant and toss and toast for 5-10 minutes until pieces are caramelized and soft. Remove from heat and add the eggplant and all other ingredients into a blender. Pulse for 3-5 minutes until smooth. Serve warm or chilled with toast or pita chips. I know the filter game is strong...lol...but even these are not the prettiest, I promise they're delicious! :) These filling morsels include savory sauteed mushrooms, garlic, onion, and fresh parsley. With the addition of olive oil in the mix, they have the richness that is often missing with meatless creations. Enjoy tossed with marinara sauced spaghetti.
Ingredients 3/4 cup cooked garbanzo beans drained 1 cup chopped onion 4 cloves chopped garlic 1/4 cup minced parsley 1 cup fresh mushrooms 1/4 cup olive oil plus 1/4 cup for pan cooking 1 teaspoon salt 1/2 teaspoon cumin 1/4 teaspoon cracked black pepper 1 tablespoon honey or agave Add the onion and mushrooms to a pan over medium heat. Cook until sweated, 5-6 minutes. In a food processor, combine all ingredients (only 1/4 cup of olive oil), including mushrooms and onions. Once it is smooth, form into 1-2 tablespoon sized balls depending on your preference. Heat 1/4 cup olive oil gentle in a pan, over low heat. Add in meatballs, and cook until golden, stirring to sear all sides. Serve hot. These bars can pass as both breakfast and dessert, and pair well with a hot cup of tea ... loads of seeds, cranberries, toasted oats and cinnamon make it healthy ;). Just don't mention all the delicious butter in the shortbread base when your friends rave about these. P.S as far as the granola ingredients go, you can substitute or add in your favorite nuts or seeds!
*vegan adaptation* replace each egg with 1 tablespoon ground flax or chia seed mixed with 3 tablespoons water and left to set until congealed. Use coconut oil instead of butter. *GF adaptation* replace flour with Bob's Red Mill Baking Mix or oat flour. Shortbread Ingredients 1/2 cup butter or coconut oil 1/4 cup sugar 1 egg 3/4 teaspoon salt 2 cups flour 1 teaspoon vanilla Granola Ingredients 2.5 cups rolled oats 2 eggs 1/2 cup sugar 2 tablespoons honey 1 tablespoon cinnamon 2 tablespoons cocao powder 1/2 cup chia seeds 1/2 cup cranberries or raisins 1/2 cup olive oil 1/2 tespoon salt Directions To begin the shortbread, grease a 8x10 baking dish and preheat oven to 350. Cream softened butter with sugar, then add the egg and beat for 1 minute. Stir in remaining ingredients. Press the dough into the bottom of the baking dish, and bake for 8 minutes. Now mix together all granola ingredients. Remove shortbread pan from the oven and pile on all the granola on top of the shortbread layer, pressing it smooth on top. Return to oven and bake for 40-45 minutes until caramelized and crisp on top. Slice while still warm, sprinkle with sugar if desired, then let cool. It snowed in NYC for the first time today! Because I'm on leave from work due to injury, I made these cookies for my friends and coworkers, and delivered them still warm. They are one of my favorite holiday cookies because there is no powdered sugar, or artificial colors, and they still look beautiful from the cherry preserves. Cookie-making is a great way to procrastinate when you should be studying for finals, and it is rewarding to give gifts <3 These are a cross between a shortbread and a sugar cookie, a bit more brittle than a sugar cookie, but still delicious, especially with the addition of cinnamon.
Ingredients 1 egg 1 1/4 cup sugar 1 cup butter or coconut oil 3 cups flour 1/2 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla To begin, beat sugar, butter, and egg until fluffy and pale. Preheat the oven to 350. Stir in the flour and remaining ingredients. Put small spoonfulls of dough 1 inc apart on baking sheet. Bake for 10 minutes or until desired doneness. ( I like a more crisp cookie, so I aimed for 13 minutes.) Cool before frosting. Frosting Ingredients 1/2 cup cream cheese 1/3 cup cherry preserves Frosting Directions Blend the two ingredients in a blender, then once the cookies have cooled, dip the tops in the frosting, and let rest. tThis dish is an upscale teriyaki. The sauce uses fresh garlic, ginger, and chili, making it immensely better than the bottled stuff. Chicken thighs marinate overnight (ideally) in the sauce, then simmer in the crockpot for 3-4 hours. I serve this with fluffy Jasmine rice and pan seared veggies.
Ingredients 1/4 cup minced ginger 1/4 cup minced garlic 1/2 cup soy sauce 3/4 cup sugar 2 tablespoons dijon mustard 1/2 teaspoon pepper 1 cup water 1 tablespoon minced jalapeno 1 tablespoon salt 6 chicken thighs, skin removed and extra fat trimmed Directions Add all ingredients to a crock pot, whisking to dissolve the sugar. Let sit overnight, or as long as you want/ have time for. Cook on high heat in the crockpot for 3-4 hours, until the chicken is tender. Drain 2 cups of the sauce that the chicken cooked in. Add to sauce pan, whisk in 2 tablespoons flour or corn starch. Cook over medium heat, stirring constantly until thickened, 3-5 minutes. Serve with fluffed jasmine rice and pan cooked veggies like broccoli, celery, and carrots. Yesterday V and I went to Chelsea, a neighborhood just north of the Financial District. A main attraction in this neighborhood is the High Line, a volunteer-run restored rail-line-turned walkway. It about a mile and a half long, and winds through luxury apartment complexes at eye-level of third story windows...giving you a glimpse, literally, at some the wealthiest Manhattanites. After our walk, we headed to Hudson bagels for coffee and lox on a sesame-seed bagel, then to the 4 train which lurched us back to the Bronx. The bagel experience inspired us to cook pretzels, a cousin to the boiled-n-baked dough. These pretzels are fluffy on the inside and chewy and brown on the outside. Enjoy with a dip into a lox and cream cheese spread.
Dough 3/4 cup hot water 1/4 cup sugar 1 tablespoon yeast 3 cups flour 3 tablespoons melted butter or olive oil 1 1/2 teaspoons salt 2/3 cups baking soda Spread 1 package (8 oz) cream cheese 3 tablespoons minced onion 1 tablespoon minced parsley 1/4 cup- as-much-as-you-can-afford lox smoked salmon Directions To begin, combine yeast, sugar, and water. Mix, let sit 5 minutes. Add flour and salt and knead to make a dough, adding more flour as necessary. Turn out onto an oiled surface. Knead for 5-10 minutes, making an elastic dough. Let rise in a covered bowl drizzled with olive oil for 30-45 minutes. Turn out again onto an oiled surface, form into 8-10 ropes, twist each into a pretzel shape. Pre-heat over to 375. Heat 3 cups water and the 2/3 cup of baking soda in a pan. Once boiling, toss in pretzels for 1-2 minutes. Remove with a slotted spoon and set on a well greased baking sheet. Bake for 8-12 minutes until dark brown. (they aren't burnt, but are going through a different process of caramelization due to the baking soda bath.) Remove from oven and brush with oil or butter and sprinkle with salt. Enjoy warm with lox spread. I finally got a pumpkin. It was being thrown away, because the owners didn't have the time or desire to process an ornamental pumpkin into a cooked product. I understand, it can be messy. The reward however is the batch of warm roasted pumpkin seeds that you can enjoy, along with a mountain of delicious and nutritious food. I am not going to cook my pumpkin today, because I want to look at it for a month or so. However, I did buy some delightful persimmons at the market today, and am making a persimmon tart. <3 The filling is cheesecake like, decadent and tart with the addition of goat cheese. Persimmons are added after cooking, because they're already soft and pulpy, and it would be a shame to have them shrivel and discolor in the oven. Enjoy this tart chilled.
Ingredients 1/2 cup soft plain goat cheese (or ricotta if you don't like goat cheese) 1 tablespoon lemon juice 1 tablespoon lemon zest 1 pinch salt 5 egg yolks 1 package room-temp cream cheese 1.5 cups sweetened condensed milk 3 large, and very ripe persimmons sliced Crust 1 3/4 cup oats, pulverized into a flour 1/2 cup butter 1/2 teaspoon salt Directions To begin, beat all the ingredients except the persimmons and crust ingredients. The mix should be smooth and without lumps. Next, prepare the crust, add the pulverized oats and butter and salt together. Press into a pie tin. Pour mixture onto crust. Heat the oven to 375. Bake for 25-30 minutes until set, but not brown. Remove and cool. Lay on persimmon slices in preferred arrangement. Serve. I'd like to start off this post by stating that the eggplant with a natural nose and imposed eyes and mouth is not in any way a racial reference, or has anything to do with the abhorrent practice of "blackface" costumes or decorations. The eggplant is purple, not black.
Anyways, Happy Early Halloween! My husband and I are celebrating by doing mid-terms and making pancakes and curry together ( the pancakes were for breakfast). This curry utilizes the expressive eggplant above, as well as ginger, garlic, a host of fresh ground spices, and some very fresh beef from one of our neighborhood butchers. We need to talk about how beautiful this beef is...marbled, bright red, perfect. If you want to go all autumnal, you can substitute cooked pumpkin cubes for the eggplant, but in the Bronx, pumpkins still cost $6, so here we are with our 99 cents- per-pound eggplant. Ingredients 1 pound beef stew meat, cut into bite sized pieces 1 can coconut milk 1 teaspoon salt+more to taste 2 tablespoons chopped ginger 2 tablespoons chopped garlic 1 tablespoon or more sriracha 1/4 cup sugar 1.5 tablespoons garam masala 2 tablespoons soy sauce 1/2 tablespoon cinnamon 1/2 teaspoon ground fenugrek 1/2 teaspoon ground black onion seeds 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot 2 cups cubed eggplant/pumpkin 2 tablespoons coconut or olive oil Cook 1 cup of dry rice according to package directions Directions Add the coconut oil, spices, onion, and garlic to a hot pan. Cook until toasted, stirring frequently. Add all remaining ingredients except the beef. Cook for 10-15 minutes until the celery is tender. In a sautee pan, toss the beef with a dash of salt and sugar. Cook until desired doneness. Serve curry with cooked rice and beef. |
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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