Posts Tagged ‘recipe’

Celery Root Bisque

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I love this soup so much that I use it as dip for chips and spread on sandwiches.  I went crazy this time and made a HUGE pot of it.  Do yourself a big favor and go out and buy a good vegetable peeler from a kitchen store.  Mine was about $10 and worth so much more – that knobby celery root never knew what hit it!

Ingredients:

  • 3-4 tablespoons olive oil
  • 1 cup chopped celery
  • ½ or more onion, diced (or use shallots)
  • 2 or more cloves of garlic, chopped
  • 1 large celery root (2 lbs, more or less) peeled and cut into ½ inch cubes
  • 1 – 2 potatoes (about ½ lb. more or less) in 1 inch cubes
  • Chopped carrots for color and aroma
  • 5 cups vegetable stock (use just enough to cover the vegetables in the pot, this soup is good thick)
  • 1 ½ tsp. up to ¼ C rough-chopped cilantro, depending on taste
  • fresh coarsely ground pepper
  • salt to taste
  • Dash or two of jalapeno sauce, sriracha, or Tabasco
  • Sour cream to taste (optional)
  • More chopped cilantro

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What To Do:

  • Sauté onion & celery in olive oil for several minutes until tender
  • Add roots, broth and cilantro
  • Bring to a boil, then cover and simmer until very tender
  • When cool enough to handle, puree a bit at a time in food processor or use a handy dandy immersion blender
  • Top with some sour cream and extra cilantro if you want

Pumpkin Chili

This is a vegan and gluten-free chili with a delicious mix of summer & autumn flavors.

Served over sweet potato fries and topped with green onions, cilantro, cheddar cheese, and low fat sour cream. YUM!

Ingredients:

  • 1 sugar pie pumpkin (about 1.5 lbs), peeled, seeded, and cubed into bite-sized pieces
  • 2 can of beans + their goo (opt for sugar-free and low-sodium if possible)
  • 1 lb fresh tomatoes, diced (or 1 14.5 oz can)
  • 1 6 oz can tomato paste (the tomato paste from Trader Joe’s is just tomato and citric acid)
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 1 jalapeno, seeded and minced (I used two Anaheim peppers from our garden this time around)
  • 1 tablespoon fresh minced epazote (or 1 tsp dried)
  • 1 teaspoon each: cumin, smoked paprika, sea salt
  • 1/2 teaspoon each: chili powder, coriander, cinnamon
  • 1/4 teaspoon allspice

Throw it all into a 6 quart slow cooker and cook on low for 6-7 hours.  If it looks really dry after the first hour, add 1/4 cup water.  The tomatoes should get it nice and juicy on their own.

If you’re not into slow cookers, add 1/2 cup water or broth and cook it covered on low on the stove top in a big, heavy-bottomed pot until the flavors have melded and the pumpkin is nice and soft.

Strawberry Coconut Pancake Waffles

I’m sick today, and no, that’s not the reason why my title is confusing.

I have some kind of stupid-tired-slow-moving-zombie virus, and I’ve been laying in bed all morning craving brains waffles.  I finally dragged my sorry butt out of bed, found a recipe, kind of followed it, and pulled out our ancient waffle iron (the damned thing has a cloth cord, I kid you not).  After three minutes of anticipation and tummy rumbling, I opened the iron to find that it had flaked its non-stick cancer bits all over my waffle.  I attempted to pick them off so I could have a few nibbles, but this iron is so old it probably has a dash of lead in the non-stick just to give it that sweet shine.  Ugh.  Into the trash it went.

My main reason for wanting waffles is that I fail miserably at pancakes.  Waffles cook themselves.  Pancakes get all wonky.  Lucky for me, this batter works better at pancakes than pancake batter does!

See? I CAN cook pancakes!

Ingredients:

  • 1/4 cup coconut oil, melted and cooled (the original recipe asked for butter)
  • 1 1/3 cup coconut milk, then add molasses until it’s to the 1 1/2 cup line
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups of flour (I did 1/2 whole wheat and 1 1/2 unbleached white.  If you want to do all whole grain, separate the eggs and beat the whites until fluffy)
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons sugar (I’m sure you could use honey, agave, or maple syrup instead)
  • 3/4 cup fresh strawberries, cut into small pieces (it’s strawberry season, folks, GO ENJOY IT!)

What To Do:

  • Set up your non-cancer-flake waffle iron to heat up, or heat up your pancake griddle/cast iron skillet
  • Melt the coconut oil and set it aside
  • Mix the dry ingredients together in a large bowl
  • Beat the eggs in a smaller bowl
  • Measure the milk and add the molasses, then combine with the eggs and add the vanilla
  • Pour the wet ingredients into the dry ingredients, add the coconut oil & strawberries, mix well
  • 1/4 cup unsweetened shredded coconut (optional)

Cook & eat.  Share if you’re a nice person.  Don’t share if you’re sick.

Bun Ga Nuong

A perfect dinner for a hot day.  Easily converted to a vegan-friendly dish (just ditch the “ga”).

Ingredients:

  • 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
  • Chicken breast
  • Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
  • Nuoc Cham

I use this nuoc cham recipe:

http://www.whats4eats.com/sauces/nuoc-cham-recipe

but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I  doubled the recipe and added 1 tablespoon fresh ginger juice.  I REALLY recommend the ginger!

What to do:

  • Bring a big pot of water to boil.  Turn it off.  Add the noodles, cover, and stir every 2 minutes.  Test them after 6 minutes to see if they’re done yet.  When they are done, drain and rinse them VERY WELL.
  • Chop up a bunch of vegetables.
  • Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.

Marinade (idea from Brother Juniper’s Ginger Curry Marinade):

  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • grated rind of 1 lemon
  • 2 tablespoons grated ginger root
  • 2 pressed garlic cloves
  • 1/2 teaspoon chili sauce
  • 1/2 tablespoon whole coriander seeds
  • 1 tablespoon salt

Artichoke Dip

Kind of like the stuff you can buy in a jar at Trader Joe’s, but cheaper and easier to use as a dip!

Ingredients:

  • 1 can artichoke hearts, drained (or 6-8 large cooked artichoke hearts)
  • 2 tablespoons canola oil
  • 1/4 packed fresh parsley leaves
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt (maybe more if using fresh artichoke hearts)
  • 1/2 tablespoon vinegar (I like golden balsamic for this recipe)
  • 1/2 spice mix of your choice

Throw it all in the food processor, blend, taste.  You may have to taste it 6 or 7 or 8 times, you know, just in case the 8th time it tastes bad.  😉

Double the recipe for a party.  Use it as a sandwich spread.  Dip chips, veggies, breadsticks, or your entire hand in it.  YUM.

Thai Chicken Wraps

I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.

Today, I fixed them myself.

Ingredients:

Sauce:

  • 1/4 cup canola oil
  • 1 teaspoon rice vinegar
  • juice from 1/2 lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
  • 1/2 teaspoon tamari or soy sauce
  • 1 teaspoon grated ginger root
  • 1 pressed clove of garlic

Filling:

  • grated 1/2 large cucumber
  • 3 grated carrots
  • sliced jicama (I forgot to buy this!)
  • mixed greens (whatever you want, really.  I used the salad mix from my CSA box and some extra spinach leaves)
  • chopped mint & cilantro
  • cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)

What to do:

  • Whisk the sauce together
  • Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
  • FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
  • We put about three tablespoons of sauce in each wrap

DELICIOUS.  The perfect meal for a hot day.  The sauce would make an AMAZING salad dressing, just quadruple the recipe.

Post-Work Celebration Smoothie

It’s summertime.  That means it’s smoothie season!  I don’t give myself enough time in the morning to make these for breakfast, so I’ve been making them as a post-work treat.  They cool me down and give me the energy to cook dinner & clean house.

Currently Enjoying:

  • 3 ice cubes (I really should buy crushed ice, my blender isn’t very powerful)
  • 2-4 tablespoons vanilla yogurt (I use half a small container at a time, not sure on the measurement)
  • Small handful of fresh blueberries
  • 3/4 cup frozen fruit (I used strawberries & pineapple)
  • 1 teaspoon chia seeds  (why chia?)
  • Generous pinch of unsweetened coconut flakes
  • Trader Joe’s Dynamo Plus Calcium juice poured in while blending (you can use whatever juice you like, but I love this stuff!)

Freeze your own fruit:

Grow it yourself or buy it from local fruit stands.  Wash it thoroughly and cut it into small bite-sized pieces.  Lay it out on a metal baking sheet and freeze.  Then transfer to freezer bags or jars.