Monday, June 28, 2010
Get Stuffed ... Peppers
Another freestyle recipe! Had a bunch of peppers that were to be used for another purpose, so decided some stuffed peppers would be in order. I had some leftovers in the freezer - wheat berries from an earlier recipe, and some brown rice pilaf from another time - thought they'd both be nice in peppers, cooked up some hot Italian turkey snossies, added some chopped green onions, a few chopped cherry tomatoes, then added some tomato passata to bind it all together, and seasoned to taste - stuff the peppers, dust w/ parm & bake. These were incredible - I hope to always have wheat berries and rice in the freezer in future! In fact, just having those two ingredients, with a dressing and some fresh veg would have made a delicious salad!
Wheat Berry Greek Salad
Yet another winner from Bitchin' Camero! What's not to love here - classic greek salad, plus 'popping' wheat berries = awesomeness! I omitted the chickpeas, but may add them another time. This will be on heavy summer rotation.
Dressing:
¼ cup olive oil
3 tbsp. red wine vinegar
½ tsp. salt
juice of one lime
2 tbsp. tahini
1 tsp. dried oregano
Salad:
tomatoes, cucumber, red onion, kalamata olives, feta
1 15 oz. can chickpeas, drained and rinsed (I omitted!)
2 cups cooked grains, such as wheat berries
Dressing:
¼ cup olive oil
3 tbsp. red wine vinegar
½ tsp. salt
juice of one lime
2 tbsp. tahini
1 tsp. dried oregano
Salad:
tomatoes, cucumber, red onion, kalamata olives, feta
1 15 oz. can chickpeas, drained and rinsed (I omitted!)
2 cups cooked grains, such as wheat berries
Saturday, June 26, 2010
Scarborough Fair Burgers, Two Ways
Another self-penned recipe! I've got parsely, sage, rosemary and thyme in the garden - so thought it would be wonderful in some burgers - half bison, half lean ground beef; add an egg, some s & p, and a hit of steak seasoning - bbq same.
1st batch: served w/ chive mayo and a salad
2nd batch: found some AMAZING morrel muschrooms @ the market today, so sauteed them with some butter, then added a little blob of liquid beef bovril, and a healthy splash of madiera wine (+ s & p). Smother on the burgers, serve with a simple salad with a lemony dressing.
1st batch: served w/ chive mayo and a salad
2nd batch: found some AMAZING morrel muschrooms @ the market today, so sauteed them with some butter, then added a little blob of liquid beef bovril, and a healthy splash of madiera wine (+ s & p). Smother on the burgers, serve with a simple salad with a lemony dressing.
The Caravaggio
I've been making pizzas like crazy - can't get enough! I have no idea why I named it this, other than I love his work, his name, and he's Italian - like pizza. This was earthy and divine.
Roast, until carmelized:
Armstrong asparagus - sliced as you like
a bunch of brown mushrooms, whole
onions, quartered
I had some steamed, chopped rapini in freezer, so took that out - to add before cooking.
Spread your vessel with olive oil. Sprinkle lightly with shredded mixed Italian cheeses. Top with the above veggies (it took a while [had to chop the shrooms, slice the onions, make it all purdy] - hey, like a real works of art!); separate and sprinkle that thawed rapini, along with some fresh chopped herbage, along with a liberal dusting of parm. Bake, and enjoy!
Roast, until carmelized:
Armstrong asparagus - sliced as you like
a bunch of brown mushrooms, whole
onions, quartered
I had some steamed, chopped rapini in freezer, so took that out - to add before cooking.
Spread your vessel with olive oil. Sprinkle lightly with shredded mixed Italian cheeses. Top with the above veggies (it took a while [had to chop the shrooms, slice the onions, make it all purdy] - hey, like a real works of art!); separate and sprinkle that thawed rapini, along with some fresh chopped herbage, along with a liberal dusting of parm. Bake, and enjoy!
Garlic & Cashew Noodle Salad
(from bitchincamero.com – oh how I've missed you!)
Another stellar result - I don't think you can go wrong with any of her recipes! Served this at room temp, as it was unseasonably chilly that night, and the leftovers the day after were delish. Refreshing and satisfying. I would up the dressing content next time however, as I had quite a few greens to cover!
For the dressing:
1 tbsp. toasted sesame oil
3 tbsp. shoyu (I used tamari)
3 tbsp. brown rice vinegar (used regular rice vinegar – wait, there’s brown rice vinegar?)
1 bunch garlic chives (I used regular chives)
½ cup fresh mint leaves
For the salad:
8 oz. soba noodles (couldn’t find any, used whole wheat spag)
1 tbsp. toasted sesame oil
2 baby bok choy – washed, stems removed and roughly chopped (I also used a bunch of chiffanade gailan as well)
3 cloves garlic, minced
8 oz. super firm tofu, cubed
½ cup halved cashews
Whisk together the sesame oil, shoyu and rice vinegar in a bowl, then stir in the garlic chives and mint leaves. Set aside.
Cook the soba noodles until just al dente, then remove to a colander. Rinse with cold water to stop the cooking, then drain thoroughly. Set aside.
Set a large skillet over medium-high heat. Once it’s hot, heat the tablespoon of sesame oil, then saute the bok choy and garlic until the garlic just begins to turn golden. Add the tofu and cashews and continue to cook for an additional 5 – 8 minutes or until the tofu begins to brown a bit. Use a spatula to keep moving everything around the skillet so that the tofu doesn’t stick.
Toss the noodles with the dressing and contents of the skillet.
Another stellar result - I don't think you can go wrong with any of her recipes! Served this at room temp, as it was unseasonably chilly that night, and the leftovers the day after were delish. Refreshing and satisfying. I would up the dressing content next time however, as I had quite a few greens to cover!
For the dressing:
1 tbsp. toasted sesame oil
3 tbsp. shoyu (I used tamari)
3 tbsp. brown rice vinegar (used regular rice vinegar – wait, there’s brown rice vinegar?)
1 bunch garlic chives (I used regular chives)
½ cup fresh mint leaves
For the salad:
8 oz. soba noodles (couldn’t find any, used whole wheat spag)
1 tbsp. toasted sesame oil
2 baby bok choy – washed, stems removed and roughly chopped (I also used a bunch of chiffanade gailan as well)
3 cloves garlic, minced
8 oz. super firm tofu, cubed
½ cup halved cashews
Whisk together the sesame oil, shoyu and rice vinegar in a bowl, then stir in the garlic chives and mint leaves. Set aside.
Cook the soba noodles until just al dente, then remove to a colander. Rinse with cold water to stop the cooking, then drain thoroughly. Set aside.
Set a large skillet over medium-high heat. Once it’s hot, heat the tablespoon of sesame oil, then saute the bok choy and garlic until the garlic just begins to turn golden. Add the tofu and cashews and continue to cook for an additional 5 – 8 minutes or until the tofu begins to brown a bit. Use a spatula to keep moving everything around the skillet so that the tofu doesn’t stick.
Toss the noodles with the dressing and contents of the skillet.
Lentil Salad with Grapes and Chardonnay Dressing
(from ourkitchen.fisherpaykel.com)
This was surprisingly good - great texture, kept really well in the fridge, though I opted out of the feta - I eat enough cheese thanks very much; and didn't miss it here.
For the salad: (serves 6 w/ main course)
2 c lentils (I used French green)
1 carrot, quartered
1 onion, quartered
2 cloves garlic
1 bay leaf
1 c almonds
2 c seedless grapes, halved
200g/7 oz feta, cubed (I omitted)
For the dressing:
1 tbsp + 1 c olive oil (I didn’t use this much!)
1 red onion, diced finely (I don’t think I used that much!)
1 clove garlic, chopped finely
2 lemons, juiced and zested
¼ c chardonnay (or a splash of white wine vinegar)
¼ c chopped parsley
Salt and pepper to taste
Wash the lentils under cold water and add them to a large sauce pan with the carrot, onion, garlic and bay leaf. Add enough cold water to cover.
Bring to the boil, then simmer uncovered for approx 30-45 mins. Drain, cool and remove the vegetables from the lentils.
For the dressing, sauté the onion and garlic in 1 tbsp olive oil. Cool.
Transfer the onion and garlic to a bowl and add 1 c oil, the lemon juice and zest, chardonnay (or vinegar), parsley and salt and pepper to taste.
Lightly toast the almonds in the oven or in a frying pan.
Combine the lentils, almonds, grapes, feta and dressing to taste (you don’t have to add all the dressing, just pour it into a jar and refrigerate what you don’t use, or serve it on the side).
This was surprisingly good - great texture, kept really well in the fridge, though I opted out of the feta - I eat enough cheese thanks very much; and didn't miss it here.
For the salad: (serves 6 w/ main course)
2 c lentils (I used French green)
1 carrot, quartered
1 onion, quartered
2 cloves garlic
1 bay leaf
1 c almonds
2 c seedless grapes, halved
200g/7 oz feta, cubed (I omitted)
For the dressing:
1 tbsp + 1 c olive oil (I didn’t use this much!)
1 red onion, diced finely (I don’t think I used that much!)
1 clove garlic, chopped finely
2 lemons, juiced and zested
¼ c chardonnay (or a splash of white wine vinegar)
¼ c chopped parsley
Salt and pepper to taste
Wash the lentils under cold water and add them to a large sauce pan with the carrot, onion, garlic and bay leaf. Add enough cold water to cover.
Bring to the boil, then simmer uncovered for approx 30-45 mins. Drain, cool and remove the vegetables from the lentils.
For the dressing, sauté the onion and garlic in 1 tbsp olive oil. Cool.
Transfer the onion and garlic to a bowl and add 1 c oil, the lemon juice and zest, chardonnay (or vinegar), parsley and salt and pepper to taste.
Lightly toast the almonds in the oven or in a frying pan.
Combine the lentils, almonds, grapes, feta and dressing to taste (you don’t have to add all the dressing, just pour it into a jar and refrigerate what you don’t use, or serve it on the side).
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