You are currently browsing the tag archive for the ‘recipes’ tag.

Believe it or not we’re having another “Thanksgiving” dinner tonight. Yes, this is the annual Friends Thanksgiving, a little late because many of us were out of town after the traditional dinner this year.

After several rounds of emails, and a thrown guantlet over macaroni and cheese *snicker*, someone in the group pointed out an obvious lack in the dinner menu.

Where were the vegetables?! (Thanks Joaquin).

B’s got plans for some salad to come, involving oranges and apples. Very nice, and I’ve been up all morning sipping java with Trixie in my lap, pouring over old issues of Vegetarian Times, cookbooks, and recipes in the scrapbook. It’s so Martha.

Here is what I have come up with as contributing dishes.

Greens and Quinoa Pie

Appears in the March 2010 issue of Vegetarian Times, page 50, in the “Super Seder” article… Special thanks to the Den of Trees (yes that’s a code name) for supplying me with another year of my favorite magazine!

Technically, quinoa is not a grain (it’s related to spinach and chard), so it’s perfect for Passover. Here, spring greens are wilted then mixed with quinoa and cheese for a golden-crusted savory pie.

Ingredient List

Serves 6

  • 1/2 cup quinoa, rinsed and drained
  • 1 large bunch chicory (1 to 1 1/4 lb.), cut into bite-sized pieces (bottom 1 1/2 inches of hard stems removed)
  • 1 head romaine lettuce, shredded
  • 3 Tbs. olive oil, divided
  • 2 medium onions, thinly sliced (2 cups)
  • 2 green onions, thinly sliced (1/4 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese, preferably Greek (1 oz.)
  • 1/4 cup grated aged goat cheese or Swiss cheese (1 oz.)
  • 3 eggs, lightly beaten

Directions

Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.

Heat large pot over medium heat. Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1 to 2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir greens into quinoa.

Preheat oven to 350°F. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.

Pour 1 Tbs. oil into 9-inch pie pan, and place in oven. Heat 5 minutes, or until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with remaining 1 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.

Nutritional Information

Per slice: Calories: 233, Protein: 10g, Total fat: 13g, Saturated fat: 4g, Carbs: 20g, Cholesterol: 115mg, Sodium: 149mg, Fiber: 7g, Sugars: 4g

Copyright © 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.

via Greens and Quinoa Pie.

Someone had the half baked idea to put Chorizo in the stuffing so I’m covering a vegetarian version of that. This is only dolled up with my own version of vegetable stock, a combination of root vegetables, winter herbs, boiled over an hour. Pressed, drained and then used in various recipes like soup, flavoring, etc.

Vegetable Stock

  • 10 cups water
  • 2 medium onions, cut into quarters
  • 2 large potatoes, sliced
  • 4 carrots, peeled
  • handfull of button mushrooms
  • 3 cloves of garlic, peeled and smashed (not minced)
  • 3 stalks of celery, chopped
  • small bunch of parsley
  • 2 bay leaves
  • pinch of ground white sage
  • pinch of cumin
  • salt and pepper to taste

Put all of your washed and prepared ingredients into a pot with a good lid. Something tight. Bring to a boil and then reduce heat to a simmer for about 45 minutes to an hour. You can tell the stock is done when the vegetables lose their color. strain out the solid parts, give them a good press, and the stock is done.

You can blend this excess up, I like it as a thick soup.

Mixed Mushroom and Tarragon Gravy

Friend Kim found this one. As Rach would say, YUM-O!

MAKES ABOUT 7 CUPS
  • PREP: 45 MINUTES
  • TOTAL: 1 HOUR 45 MINUTES (INCLUDES MUSHROOM-SOAKING TIME)

Recipe by Bruce Aidells

Photograph by Hans Gissinger

Mixed-Mushroom and Tarragon Gravy

INGREDIENTS

  • 2 ounces dried porcini mushrooms
  • 2 cups boiling water
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, chopped (about 1/2 cup)
  • 3 large garlic cloves, chopped
  • 1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
  • 1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1 cup dry vermouth or dry white wine
  • 4 1/4 cups stock (See above)
  • 1/2 cup crème fraîche
  • 5 teaspoons cornstarch
  • 1 1/2 teaspoons chopped fresh tarragon

PREPARATION

  • Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
  • Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes. Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
  • Whisk tarragon into gravy and serve.

***

Complete recipe can be found at Bon Apetite, here.
Finishing with simple stuffing… Recipe found here.

– –

Be well,

Scott K Smith
http://lifencompass.com

Want to support Lifencompass?
Subscribe via RSS. Leave a comment, those are always appreciated. Submit something for posting, topics and ideas are welcome.

Scott Lifencompass

This last weekend I happily walked into a conversation about food and health between B and his mother. I mean you know I write about recipes and I have some strongly grounded feelings about food but I just didn’t realize that they stick.

B was explaining how our health has improved by our food choices, the benefit of living foods, buying local, and reading the ingredients in what you eat.

You might imagine that I’m lecturing at home, I am not. I do make a point of pointing out preservatives, noting organics, using phone apps and reading up on things. I guess that approach works.

Gives me lots to think about, including a big smile.

Anyway… Found this article at the LA TIMES || Food Section. Enjoy.

Scott

((ARTICLE EXCERPT))

Loving legumes

From the pinto beans of Mexico to the chickpeas of the Middle East, legumes — a class of vegetables that includes beans, peas and lentils — are as near to a perfect food as you can find.

A 1/2-cup portion of legumes, on average, contains at least 20 percent DV (Daily Value, requirement based on a 2,000-calorie diet) for fiber, folate and manganese; 10 percent DV for protein, potassium, iron, magnesium and copper; and 6 to 8 percent DV for selenium and zinc.

Factor in that beans are economical, easy to store for long periods and suit a number of cooking styles, and it’s easy to see why they have been such staple fare for years. And modern science reveals even more reasons to love legumes: They have been linked to lower blood cholesterol levels, lower body weight, higher intake of dietary fiber and lower rates of heart diseasehypertension, some types of cancer and diabetes. The Dietary Guidelines for Americans recommends that you eat at least three cups of legumes each week. So, what are you waiting for? Dig into legumes with the following helpful hints.

Power food – latimes.com.

Found this lovely in my inbox, from Bon Appétit. I love chilled soups, B’s not such a fan but I’m going to couple it with the Shrimp, Mango, Avocado salad (here). It’s going to be hot this weekend in LA, cold, fresh foods sound the best!

Scott

********

Chilled Corn Soup with Adobo Swirl

Adobo is the spicy tomato sauce that comes in the can with chipotle chiles. Look for canned chipotles at supermarkets, specialty foods stores, and Latin markets.
MAKES 4 SERVINGS

Recipe by Bon Appétit Test Kitchen
Photograph by Scott Peterson
July 2005

Chilled Corn Soup with Adobo Swirl

INGREDIENTS

  • 3 tablespoons olive oil, divided
  • 1 cup chopped sweet onion (such as Vidalia or Maui)
  • 3 cups fresh corn kernels (cut from about 3 ears of corn)
  • 2 cups low-salt chicken broth
  • 2 tablespoons fresh lime juice, divided
  • 1 cup (or more) water
  • 1 teaspoon adobo sauce from canned chipotle chiles
  • Fresh cilantro leaves

PREPARATION

  • Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil.
  • Reduce heat to medium and simmer until corn is just tender, about 3 minutes.
  • Working in batches, puree soup in blender until almost smooth.
  • Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency).
  • Season corn soup to taste with salt and pepper.
  • Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.
  • Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.
    This and many other great recipe’s can be found at http://www.bonappetit.com/recipes/2005/07/chilled_corn_soup_with_adobo_swirl

    – – –

    Be well,

    Scott K Smith
    http://lifencompass.com

    Want to support Lifencompass?
    Subscribe via RSS. Leave a comment, those are always appreciated. Submit something for posting, topics and ideas are welcome.

    Scott Lifencompass

    Like. Like. Like. Like. Like.

    I can’t wait to try. Thank you Tes for the recipe, ‘how-to’ and great family photos!

    Scott

    Homemade Pasta with Mushroom and Asparagus Homemade pasta is something to cheer your kid up. Nothing stop Yaseen from running around the house making a mess like show him a big plate of freshly made pasta with rich hearty meat sauce. Making pasta seems to a lot of work. “Why can’t I just snug a bag of dry spaghetti from my pantry and drop them in the boiling water? Won’t it do the justice?” if you haven’t tried the fresh pasta, you wouldn’t know how different and amazing the fresh pasta i … Read More

    via Homewarming

    Last weekend we celebrated the 4th of July with friends and a grill in Pasadena, everything was kabobs! Okay.  Not “everything” because we did have some great rosemary potato salad and a fantastic curried mango and lentil salad, which went perfect with this recipe we brought along with us.

    Mango Marinated Tofu Kabobs

    ((BLOG EXCERPT))

    I marinated tofu for several hours and basted some veggies from our garden to make kabobs that we grilled for dinner – they were delicious. I, like Ben Stiller in “There’s Something About Mary”, love food on a stick … just make mine vegan. Something about food on a stick just says summer time. The marinade would probably work as well on seitan or tempeh and on any veggie of your choice. It’s also quite adaptable – by adjusting the curry or adding more chili garlic sauce or chipotle … or Tabasco… you can make your kabobs as spicy as you’d like. Enjoy the experiment!

    ********

    I want to point out that we couldn’t find any eggplant but I think that the marinade is the most important aspect. Tofu, IMO, is rather bland and the marinade creates the flavor.

    Mango Marinade

    1 ripe mango
    2 tbsp teriyaki
    1 clove garlic
    ½ tbsp sesame oil
    1 tbsp grated fresh ginger
    1 tsp curry
    ½ tsp chili garlic sauce

    Process all ingredients in food processor until smooth.

    Check out this recipe and the Pacific Outpost via Mango Marinated Tofu Kabobs « Cooking at the Pacific Outpost.

    Be well,

    Scott

    I was about to try something similar at Bottle Rock (Downtown LA) last night but they couldn’t make it without the Chorizo. *Bleh*

    Anyway, this popped up thanks to Abby Abanes. Thanks for sharing Abby. Can’t wait to try it!

    ((BLOG EXCERPT))

    Peppery Red Wine Capellini
    Vegetarian and vegan
    Serves 4 as a main course

    • 1 pound capellini (angel hair) noodles
    • 3 tablespoons extra virgin olive oil
    • 1/2 large white onion, thinly sliced
    • 6 cloves garlic, minced
    • 1.5 pounds zucchini, 1/2″ dice
    • 1 small bunch asparagus, trimmed and cut into 1/2″ lengths
    • 1.5 cups cherry tomatoes, halved, divided
    • 1 tablespoon smoked paprika (pimenton de la vera)
    • 1 teaspoon fresh ground black pepper
    • 1/4 teaspoon cayenne pepper
    • 2 tablespoons fresh oregano leaves
    • 1 teaspoon minced fresh rosemary
    • salt
    • 1 1/4 cups red wine (I used a tempranillo)
    • lots of minced fresh parsley for garnish
    1. Preheat the oven to 375 F. Break the capellini into approximately 3″ lengths. Toast on a baking sheet tossing occasionally with tongs, for about 12 minutes, until golden brown.
    2. Meanwhile, in a large pot with a lid (at least 5.5 quarts), heat the olive oil over a medium flame. Cook the onion and garlic with a pinch of salt for 5 minutes, allowing them only to soften and grow aromatic, but not burn. Increase the heat to medium-high and add the zucchini and another pinch of salt. Saute, browning until the noodles have come out of the oven.
    3. Add the noodles on top of the zucchini mixture. Put the asparagus, two-thirds of the cherry tomatoes on top of that and sprinkle in the smoked paprika, black pepper, cayenne pepper, oregano and rosemary. Pour the red wine and 1 1/4 cups of water over the top. Toss as best you can with tongs, but it will be hard at first because the noodles are stiff. Return the heat to medium and cover.
    4. Every 3 minutes, remove the top and toss. The total cooking time will probably be about 8-12 minutes. Towards the end, taste a noodle each time you remove the top to see if it is done. If not, and there isn’t any moisture left on the bottom, add a bit more wine or water (maybe 1/3 cup).
  • When the noodles are done to your liking, make any final adjustments to the seasoning and transfer to serving bowls. Garnish with the remaining uncooked cherry tomatoes and parsley, and another grind of fresh black pepper.
  • Read the commentary and more at Herbivoracious:
    Peppery Red Wine Capellini – Cooked By The Absorption Method – Recipe – Herbivoracious – Vegetarian Recipe Blog.

    Enjoy…

    Scott

    ((ARTICLE FROM LA TIMES FOOD SECTION))

    For the tomato lover in us all — pickled shallots accent the deep flavors of a tomato salad. Make sure to arrange the dish in a low mound on a platter with the goat cheese around the outside. Bon Appetite!

    Total time: 1 hour, 15 minutes
    Servings: 4 to 6



    Ingredients:
    2 shallots, sliced moderately thin
    3 tablespoons red wine vinegar
    1 tablespoon minced garlic
    1/2 cup olive oil, divided
    1/4 pound fresh goat cheese
    3 tablespoons minced chives (about 1 bunch)
    1 baguette (about 3/4 pound)
    1 1/4 pounds tomatoes, sliced into 1/4- to 1/2-inch thick rounds
    Salt
    Freshly ground pepper

    1. Combine the shallots and the vinegar in a small bowl and set aside at least 1 hour. Combine the garlic and one-fourth cup of the oil in another small bowl and set aside at least 30 minutes. In a small bowl beat together the goat cheese and chives.

    2. Heat the oven to 400 degrees. Slice the baguette at a sharp angle to create 8 long, three-fourths-inch thick spears of bread. Strain the garlic from the olive oil and brush the bread on both sides with the oil. Discard the garlic or save for another use. Place bread on a baking sheet and bake until golden, 25 to 30 minutes.

    3. Put the tomatoes in a wide bowl and season well with salt and pepper. Strain the vinegar from the shallots into a small bowl and then beat in the remaining one-fourth cup of oil. Pour this over the tomatoes and toss gently to coat the slices without breaking them.

    4. Rap each toasted baguette slice rather sharply in about the middle with the back of a chef’s knife to break it into a couple of large, rough pieces. Spread each piece with the goat cheese mixture.

    5. Arrange the dressed tomatoes in a wide serving bowl or on plates, being careful to mix colors and sizes. Carefully separate the shallot slices into individual rings and scatter them over top. Arrange the bread spears around the outside and serve.

    Nutrition information:
    Each of 6 servings: 388 calories; 9 grams protein; 35 grams carbohydrates; 3 grams fiber; 24 grams fat; 6 grams saturated fat; 9 grams cholesterol; 424 grams sodium.

    From the LA Times: Recipe: Tomato salad with pickled shallots, goat cheese – latimes.com.

    Eat it up!

    Scott

    Wednesday morning, while checking in with work, painting and prepping I tuned into the Today Show. Martha’s recipe for Salsa sounded delicious. So good I had to make it for dinner.

    Scott

    ((RECIPE))

    Salsa fresca
    Martha Stewart’s “Everyday Food”
    Serves four

    INGREDIENTS

    • • 2 medium tomatoes, roughly chopped
    • • 1 small white onion, diced small
    • • 1 jalapeño, minced,
    • • 1 garlic clove, minced,
    • • 1 tablespoon fresh lime juice.
    • • 1/2 cup fresh cilantro leaves, roughly chopped
    • • Coarse salt and ground pepper

    DIRECTIONS

    Combine the tomatoes, chopped white onion, jalapeño, garlic and lime juice. Season with coarse salt and ground pepper. Stir to combine.

    Let sit at least 15 minutes or covered up to four hours.

    Just before serving, stir in the cilantro leaves.

    via Martha’s Tex-Mex recipes for summer barbecue – Today: Food: Recipe.

    In my love of spring rolls, and I do love them terribly, I find that I’ve got some severe hesitation when it comes to making them. It goes back to the days of trying and failing, trying and failing to make egg rolls.

    Any-who-who, I think I found my recipe that works.

    Scott

    ((RECIPE EXERPT))

    For a party icebreaker, serve these rolls Vietnamese style, with the fillings and the leafy wrappers laid out on a plate so everyone can roll their own.

    DIRECTIONS

    1. To make Lemon-Ginger Dipping Sauce: whisk together all ingredients and 1/2 cup water in small bowl.

    2. To make Spring Rolls: Fill each chard or lettuce leaf with pinch of carrots, beets, bell pepper, and sprouts. Top with basil and mint. Roll chard leaf around filling, tucking in edges. Serve with Dipping Sauce.

    Ingredients, and shopping list via Live Spring Rolls with Lemon-Ginger Dipping Sauce Recipe.

    Simply delicious.
    Sorry about the lack of photo but we devoured this before I had time to think.
    Good stuff!
    Indian Spiced Chickpea and Fire-Roasted Tomato Soup
    • 1/4 cup extra virgin olive oil (EVOO), 2 turns of the pan
    • 2 cloves garlic, chopped
    • 2 cans chickpeas, drained
    • 1 small onion, coarsely chopped
    • 2 teaspoons ground cumin, (2/3 palmful)
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon turmeric
    • Salt and pepper
    • 2 cups chicken or vegetable stock
    • 1 can fire roasted tomatoes  (28-ounces)
    • 1 cup plain yogurt
    • Warm pita, any flavor or variety, toasted

    PREPARATION

    Heat a medium pot with EVOO over medium heat. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5-10 minutes to combine flavors.

    Serve with a dollop of yogurt and warm pita for dipping.

    via Rachael Ray’s Official Website :: Indian Spiced Chickpea and Fire-Roasted Tomato Soup.

    Support Lifencompass

    Advertisers

    Llewellyn - New Worlds of Body, Mind & Spirit - www.llewellyn.com


    Get up to 90% off Eco, Vegan, Fair-Trade, Organic, Handmade, Cruelty Free, Sustainable products at Pure Citizen.

    Archives

    I heart FeedBurner

    Lifencompass

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

    iHerb.com

    Green_SquareLIF882

    Lifencompass @ Facbook

    Networked Blogs

    Scott

    Copyright

    The written materials and pictures within the Lifencompass website are presented without copyright and are the property of Scott K Smith / Lifencompass.com. While no copyright is asserted for my written materials or pictures, you must respect the copyrights on commercial materials which may, on occasion, be used here by permission. You are encouraged to reuse the articles and images created by Scott K Smith in written materials, in web sites, teaching guides, and other publications that are FREE to the general public, but I would like to be notified for my records.

    Works, books, articles, magazines, etc that charge a fee, subscription or otherwise receive money from the use or publication in any form of my work, need to contact me and do not have permission to repost or reuse any body of my work in any way shape or form, without express written permission from me, Scott K Smith. To preserve the integrity of the information, "The Journey", and my work, I ask that the content not be altered. I ask that Scott K Smith / Lifencompass.com be credited.

    The stories and images at Lifencompass websites may not be used to imply official endorsement of anyone without express written consent from me, the author, Scott K Smith