tag:blogger.com,1999:blog-4350845997388670462024-03-20T07:45:18.190-04:00What We're Eating This WeekWho doesn't have difficulty trying to come up with interesting ideas for meals? I find I'm often asking friends to share recipes -- or typing up favorites to pass along to them. On this blog, I will only post recipes that I've found to be worth my time to prepare -- and worth the money spent for the ingredients.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-435084599738867046.post-25407115698872909402014-11-03T16:48:00.002-05:002014-11-03T16:49:23.247-05:00Gino's Peanut Butter CakeThis recipe is adapted, with only minor changes from "Peanut Butter Cake III" by Sherry, as found on AllRecipes.com. I added an extra egg because I've found peanut butter cake to be dry by default. I've also added non-dairy options, and omitted the chopped peanut topping in the original recipe. This works fine as round layers or cupcakes, as long as you adjust the baking time accordingly.<br />
<br />
2 cups all-purpose flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1 cup creamy peanut butter<br />
2/3 cup butter, softened (I use Earth Balance Coconut Spread instead)<br />
2 cups brown sugar<br />
7 eggs<br />
2 tsp vanilla<br />
3/4 cup milk (I use plain almond milk)<br />
<br />
1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, and salt. Set aside.<br />
<br />
2. Cream together the peanut butter, butter and brown sugar until light and fluff. Beat in the eggs, one at a time, then stir in vanilla. Add the flour mixture alternately with the milk, until just incorporated. Pour into prepared pan.<br />
<br />
3. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan.<br />
<br />
PEANUT BUTTER FROSTING<br />
1/2 cup creamy peanut butter<br />
32 oz confectioner's sugar<br />
1 cup milk<br />
1 tsp vanilla<br />
<br />
1. In a large bowl, slowly add about 1/3 of the sugar to the peanut butter.<br />
<br />
2. Continue adding remaining sugar, alternately with milk.<br />
<br />
3. Beat in the vanilla at the end. Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-78336869930997902202013-10-03T15:53:00.000-04:002013-10-03T15:53:00.164-04:00Chocolate Peanut Butter BallsThese are dangerously delicious.<br />
<br />
18 oz peanut butter<br />
16 oz confectioners sugar<br />
1 1/3 cups graham cracker crumbs<br />
3/4 cup butter or Earth Balance coconut spread (softened)<br />
6 oz chocolate chips.<br />
<br />
1. Combine peanut butter, sugar, graham cracker crumbs and softened butter/spread in a bowl until texture is uniform.<br />
<br />
2. Shape mixture into small balls.<br />
<br />
3. Melt chocolate chips.<br />
<br />
4. Dip each ball into the melted chocolate<br />
<br />
5. Chill until set. (Keep refrigerated.)Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-17038115573242903002012-08-08T13:56:00.001-04:002012-08-08T13:56:16.536-04:00Chocolate Zucchini BreadI have been referring to this as "chocolate bread" around the house, so as not to tip anyone off to the hidden veggies. But everyone agrees that it's wicked yummy. The recipe is from Joy Of Baking.<br />
<br />
1.5 cups shredded raw zucchini<br />
1 cup flour<br />
1/2 cup cocoa powder<br />
1 tsp baking soda<br />
1/4 tsp baking powder<br />
1/4 tsp salt<br />
1/2 tsp cinnamon<br />
1/4 tsp allspice<br />
1/2 cup canola oil<br />
1/2 cup white sugar<br />
1/2 cup light brown sugar<br />
2 large eggs<br />
1 tsp vanilla extract<br />
.75 cup chocolate chips<br />
<br />
Preheat oven to 350. Grease 4 small loaf pans.<br />
<br />
Combine the wet ingredients in one bowl, then stir in the zucchini. Combine the dry ingredients in another bowl. Mix them together, then stir in the chocolate chips. Pour into loaf pans and bake for 30-40 minutes, or until done. Cool on wire rack for 10 minutes, then remove from the pan.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-3643047457592389292012-08-05T22:17:00.002-04:002012-08-05T22:17:35.570-04:00Lemony Baked TofuThis marinade is from Moosewood Restaurant New Classics. It's easy to make and really yummy, served warm or cold.<br />
<br />
1/4 cup fresh lemon juice<br />
2 Tbso soy sauce<br />
3 Tbsp vegetable oil<br />
1/2 cup water<br />
1/4 cup chopped fresh cilantro<br />
1 Tbso minced scallions<br />
1 tsp Tabasco sauce or other hot pepper sauce<br />
1/4 tsp ground black pepper<br />
<br />
1. Preheat the oven to 400.<br />
<br />
2. Cut the tofu into 12 rectangular slices. Lay flat them on a foil-covered, rimmed pan, and then pour the marinade over them.<br />
<br />
3. Bake for 45-60 minutes, until the tofu is browned and bubbling.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-23892443017719828032012-08-05T22:12:00.001-04:002012-08-05T22:12:39.696-04:00Smoky Corn RisottoThe recipe is (only very slightly adapted -- I changed just a couple tiny things) from Didi Emmons' "Entertaining for a Veggie Planet." Make it in the summer when corn is at its peak. I served it with Lemony Baked Tofu (recipe also on blog) and lightly steamed young green beans fresh from the garden.<br />
<br />
3 ears corn, shucked<br />
4 cups vegetable broth<br />
2 Tbsp extra virgin olive oil<br />
1 small sweet potato, peeled and diced<br />
1 medium red onion, chopped<br />
1.5 cups Arborio rice<br />
3 garlic cloves, minced<br />
1 tsp salt<br />
1/2 cup dry sherry<br />
1 tsp powdered chipotle pepper<br />
1 Tbsp fresh oregano, chopped<br />
10 sun-dried tomatoes, drained if oil-packed, thinly sliced<br />
freshly ground back pepper, to taste<br />
<br />
1. Cut the corn kernels off the cobs. You should have about 2 cups.<br />
<br />
2. In a small saucepan, bring the broth plus 1/2 cup water to a simmer and keep it hot. <br />
<br />
3. In a large saucepan, heat the olive oil over medium heat. Add the sweet potato and onion and sauté, stirring occasionally, until the onion is soft, about 7 minutes. Add the rice, garlic, and salt and sauté for 1 minute, stirring to coat the rice with the oil.<br />
<br />
4. Stir in the sherry, chipotle and oregano and simmer for 30 seconds.<br />
<br />
5. Add 1/2 cup of the broth to the rice mixture and simmer, stirring frequently, until the liquid is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until each addition is absorbed.<br />
<br />
6. When there is just 1 cup left, add the corn and sun-dried tomatoes. Cook until the rice is tender but still slightly chewy, 18-20 minutes total, adding some additional hot water if the rice absorbs all the broth.<br />
<br />
7. Season with salt and pepper. Serve immediately.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-39448461193692384762012-04-23T07:53:00.000-04:002012-04-23T07:53:57.248-04:00Easy FocacciaOne of my longtime yoga students, Fahy Bygate, shared this recipe with me years ago. It's super-easy and really delicious. <br />
<br />
Note: Instead of using chopped fresh rosemary, which I rarely have in the house when the inspiration to bake focaccia strikes, I stirred a teaspoon of ground rosemary into the dough. It infuses the bread with a delicious flavor.<br />
<br />
2 cups lukewarm water (85 to 95degrees F)<br />
2 teaspoons active dry yeast<br />
4 cups flour<br />
2 to 3 t. salt<br />
2 to 3 t. olive oil<br />
2 T chopped fresh rosemary<br />
1 t. kosher or sea salt<br />
<br />
Measure water into a large bowl. Sprinkle the yeast over the water and stir until dissolved. Stir in 2 C of the flour and the salt and stir briskly until smooth, about 2 mins. With a strong wooden spoon stir in the remaining 2 C flour for about 2 mins longer, just until the dough pulls away from the sides of the bowl and the flour is incorporated. The dough will be fairly wet and tacky but when it pulls away from the sides of the bowl and forms a loose ball, you'll know the dough has been stirred sufficiently. If it seems too sticky, stir in an additional 1/4 to 1/2 C of flour.<br />
<br />
Same day method: Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in volume. 30 to 40 minutes. Proceed with the shaping instructions.<br />
<br />
Overnight method: Cover bowl and refrigerate overnight. The dough will rise in the refrigerator and acquire flavor from the slower yeast action. Remove the dough 2 hours before shaping and let stand, covered, in a warm place. The dough will rise for the second time. Proceed with the shaping instructions. <br />
<br />
To shape into focaccia: Preheat oven to 500 F. Oil one or two nonstick 13 by 18 baking sheets. Pour the dough onto the sheets carefully scraping it from the sides of the bowl with a rubber spatula. Brush dough with 2 t. olive oil. To make the traditional focaccia with indentations, dip your fingers into cold water or olive oil and insert them straight down into the dough. Make the holes in the dough by pulling it to the sides about 1 inch at a time. Pull the holes at random to form little craters all over the pan showing through where you have put your fingers. As you work, stretch the dough into a 1-inch-thick-oval. Brush the loaf with another t. of olive oil and sprinkle with the rosemary and sea salt. Focaccia does not need to rise but if you forget it for a few minutes, don't worry. It will bake beautifully despite a little neglect.<br />
<br />
To bake: Place pan in the oven and reduce the oven temp to 450F. Bake for 15 to 20 mind until the focaccia has a nice, golden-brown color with a little darker brown around the indented area. Bake 12 to 15 minutes. Cool on rack.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-66361717116791836512012-01-24T23:41:00.000-05:002012-01-24T23:41:18.245-05:00Tunisian Carrot SaladThis too is from Moosewood Restaurant Daily Special. A quick & easy and surprisingly different way to add some color and flavor to a meal.<br />
<br />
2 cups peeled and grated carrots<br />
2 Tbsp currants<br />
1 Tbsp olive oil<br />
1 garlic clove, pressed<br />
1.5 tsp ground coriander<br />
1/2 tsp caraway seeds (recipe calls for ground, but I used whole)<br />
pinch cayenne<br />
1/4 tsp salt<br />
3 Tbsp orange juice<br />
<br />
Place the carrots and currants in a serving dish. Warm the oil in a very small saucepan. Add the garlic, coriander, caraway and cayenne and cook on low heat, stirring constantly for about 2 minutes -- just long enough to cook garlic and spices. Remove from heat, add the salt and OJ, pour over the carrot mixture and stir well. Let sit for 30 minutes before serving.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-82598331209336511852012-01-17T21:19:00.000-05:002012-01-17T21:19:24.053-05:00Alternative Caesar SaladI love Caesar salad, but being lactose-intolerant, typically I can't eat it. But I recently discovered this recipe in Moosewood Restaurant Daily Specials, which was easy to modify to vegan. Amazingly, my non-vegan, cheese-loving, sometimes picky family enjoyed it as well. I also switched the crouton bread from baguette to something a little more substantial, mainly b/c that's what we had in our freezer tonight.<br />
<br />
SALAD<br />
4-6 slices Trader Joe's multi-grain sourdough bread<br />
2 hearts of romaine, well-rinsed and dried<br />
<br />
CROUTON SEASONING<br />
1 garlic clove, pressed<br />
1 tsp ground rosemary<br />
2 Tbsp olive oil<br />
<br />
DRESSING<br />
2 sun-dried tomatoes, softened<br />
3 Tbsp olive oil<br />
2 Tbsp mayo (or vegan mayo)<br />
1 Tbsp dijon mustard<br />
3 Tbsp lemon juice<br />
1 garlic clove, pressed<br />
1 tsp capers<br />
1 tsp caper bring<br />
1/2 tsp salt<br />
2-3 kalamata olives, pitted and chopped<br />
<br />
1/2 cup grated parmesan<br />
<br />
1. Preheat oven to 350. But bread into 1-ich cubes and bake on an unoiled baking sheet for 10 minutes, or until golden.<br />
<br />
2. Meanwhile, tear the romaine into bite-sized pieces and place in a large serving bowl.<br />
<br />
3. In a small saucepan, sauté the garlic and rosemary in olive oil on medium heat for a few minutes, stirring to prevent scorching. When garlic is golden, pour oil/seasonings over the bread cubes and toss together right on the baking sheet. Set aside.<br />
<br />
4. Drain and mince the softened sun-dried tomatoes. Place half of them and the rest of the dressing ingredients in a food processor and combine until smooth.<br />
<br />
5. Toss the croutons and Parmesan with the romaine. Drizzle on the dressing and scatter the reserved sun-dried tomatoes on top.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-32637034743571108532012-01-03T19:09:00.000-05:002012-01-03T19:09:30.045-05:00Alabama Hot SlawSlightly modified version of recipe in Moosewood Restaurant Daily Special<br />
<br />
4 cups shredded green cabbage<br />
2 celery stalks, chopped<br />
1.5 cups peeled, grated carrots<br />
1/2 red bell pepper, seeded & diced<br />
1 heaping Tbsp minced red onion<br />
1/4 cup white vinegar<br />
2 tsp sugar<br />
1 tsp salt<br />
1/4 tsp ground black pepper<br />
2 tsp Trader Joe's Sweet & Hot Mustard<br />
a few drops of Tabasco sauce<br />
1/4 cup canola oil<br />
<br />
1. Place cabbage in a serving bowl. Sprinkle celery evenly on top of cabbage, then carrots, red peppers, and onion. Do not stir.<br />
<br />
2. In a small bowl, combine vinegar, sugar and salt until dissolved. Stir in black pepper, mustard, and Tabasco. Pour evenly over the vegetables.<br />
<br />
3. In a small pan on the stove, heat the oil until there are a few ripples in it. Pour the oil over the slaw, aiming especially for the onions and peppers.<br />
<br />
4. Let stand at least 5 minutes, then toss and serve.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-72757407548665397462011-11-22T13:55:00.000-05:002011-11-22T13:55:06.283-05:00Lorraine's Brussels SproutsOne of our neighbors brought this dish for Thanksgiving and the brussels sprouts fans in the group loved it.<br />
<br />
1 lb brussels sprouts<br />
2 T Dijon mustard<br />
1 cup dried cranberries (soaked in hot water for 10 minutes, then drained)<br />
2 T butter<br />
1/4 cup honey<br />
salt & pepper to taste<br />
<br />
1. Trim sprouts and cut an X in the stem. Remove outer leaves. Soak for 10 minutes in lightly salted water.<br />
<br />
2. Steam sprouts for 8 minutes, until almost tender. Drain and rinse until they are bright green. When cool, cut into quarters.<br />
<br />
3. Melt butter, and cook sprouts in it for 1 minute.<br />
<br />
4. Mix honey and mustard and add to pan with sprouts. Add cranberries.<br />
<br />
5. Heat over medium until tender.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-80819905081383663422011-11-01T22:09:00.000-04:002011-11-01T22:09:43.703-04:00Grilled Broccoli and LemonsI found this in a "10 ideas for: broccoli" article in real Simple. It may not sound like much, but it's really quite tasty. I think I like the roasted lemons the most.<br />
<br />
Total time: 20 minutes<br />
Serves: 4<br />
<br />
1 bunch broccoli, cut into 8 large spears<br />
2 lemons, quartered<br />
2 Tbsp olive oil (+ more)<br />
salt & pepper<br />
<br />
1. In a large bowl, toss the broccoli and lemons in the olive oil. Season with salt and pepper.<br />
<br />
2. Grill the broccoli and lemons over medium heat, turning occasionally, until tender and lightly charred, 10-15 minutes.<br />
<br />
3. Squeeze the lemons over the broccoli and drizzle with additional olive oil.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-25925539395134545662011-10-17T09:17:00.000-04:002011-10-17T09:17:03.215-04:00Butterscotch-Nut BarsThis is adapted from a recipe in Moosewood Restaurant Celebrates. I made it last weekend and it was a huge hit.<br />
<br />
1.5 cups raw unsalted nuts (cashews, pecans, & almonds)<br />
1 tsp salt<br />
1/2 cup butter<br />
1//2 cup brown sugar, packed<br />
1 egg<br />
2 tsp vanilla<br />
1.75 cups white flour<br />
<br />
syrup:<br />
3 Tbsp butter<br />
1/3 cup sugar<br />
2 Tbsp water<br />
<br />
Preheat oven to 350. Butter and flour a 9x13 baking pan.<br />
<br />
Toast the nuts on an unoiled baking sheet for 7-10 minutes, until golden; then chop toss with 3/4 tsp salt, and set aside to cool.<br />
<br />
In a heavy saucepan or skillet, heat the butter until it begins to bubble, turn amber colored, and leave tiny brown particles on the bottom on the pan. Strain through a fine-mesh sieve and refrigerate 10 minutes.<br />
<br />
Beat the brown sugar, egg and vanilla into the cooled butter until creamy. Sift in the remaining 1/4 tsp salt and half of the flour; mix until blended. Sift in the rest of the flour and mix until the dough is stiff and forms a ball. Press the dough evenly into the bottom on the prepared pan and set aside.<br />
<br />
For the syrup, warm the butter and sugar on medium-low heat in a saucepan just until the mixture bubbles vigorously and the sugar begins to melt. Add the water and stir until most of the sugar has melted into the syrup. Toss the nuts in the syrup and spread evenly over the dough.<br />
<br />
Bake for 25 minutes, until just golden and firm. Cool and then cut into 24 bars.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-27422253166807395812011-10-05T21:43:00.000-04:002011-10-05T21:43:31.520-04:00Saffron Quinoa with Apricots & AlmondsI found this recipe in Yoga Journal, one of several created by Charity Ferreira. I'm always looking for interesting things to do with quinoa and this one is a keeper.<br />
<br />
1/2 cup fresh orange juice<br />
1/8 tsp turmeric<br />
pinch saffron threads, crushed<br />
1 cup water<br />
1 cup quinoa, rinsed<br />
1/3 cup slivered almonds, toasted<br />
1/3 cup thinly sliced dried apricots<br />
1/4 cup currants<br />
1 Tbsp olive oil<br />
1 Tbsp lemon juice<br />
minced zest from 1 orange<br />
salt and pepper to taste<br />
<br />
1. In a medium saucepan, bring juice, turmeric, saffron, and 1 cup of water to a boil. Add quinoa, cover, reduce heat, and simmer until liquid is absorbed, 20 minutes.<br />
<br />
2. Stir in almonds, apricots, currants, oil, lemon juice and orange zest. Season to taste with salt and pepper.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-24991571216388023062011-10-05T21:38:00.000-04:002011-10-05T21:38:58.636-04:00Sweet Pasta SaladI found a version of this recipe in Parents magazine. I haven't served it to Abel yet, but I can attest that it is indeed tasty and a welcome change to the typical pasta routine.<br />
<br />
2 cups cooked mini wheel-shaped pasta (or farfalle)<br />
1 small apple, cored & chopped (1 cup)<br />
1/2 cucumber, seeded & chopped (3/4 cup)<br />
1/4 cup chopped pecans<br />
1/4 cup raisins<br />
2 Tbsp olive oil<br />
1/4 tsp salt<br />
1/8 tsp black pepper<br />
juice of 1 lemon<br />
1 Tbsp chopped fresh parsley<br />
<br />
Combine all ingredients and chill before serving.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-15787650006500749402011-10-02T12:59:00.001-04:002011-10-03T07:12:51.281-04:00Nappa Cabbage SaladThe salad is miscellaneous Americanized-Asian, more or less inspired by the Asian salads and thai chicken wraps available at restaurants.<br />
<br />
1/2 head of Nappa cabbage, shredded & washed (I use a salad spinner)<br />
1 cucumber, peeled & diced<br />
1 carrot, peeled & diced<br />
about a cup of crunchy "Chinese Noodles" (aka Chinese crackers, I used the MeeTu brand), crushed<br />
2-4 Tbsp (to taste) prepared Thai peanut satay sauce<br />
3.5 oz Trader Joe's Teriyaki Baked Tofu (or use cooked chicken), diced<br />
<br />
Toss all the ingredients together and eat while the "noodles" are still crunchy.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-44077536599800644212011-09-28T22:09:00.001-04:002011-09-28T22:09:49.772-04:00Roasted Cherry TomatoesOur CSA has offered Pick Your Own cherry tomatoes every week for the past month. I was starting to run out of things to do with them, until a friend suggested this easy recipe. Thanks, Barb Cerri!<br />
<br />
INGREDIENTS:<br />
as many cherry tomatoes as you have, washed<br />
olive oil<br />
salt<br />
pepper<br />
<br />
1. Cover a rimmed baking sheet with foil (for easy clean-up).<br />
2. Place the tomatoes on the pan, and add a healthy splash of olive oil. Shake the pan several times to coat the tomatoes with oil.<br />
3. Add salt and pepper to taste.<br />
4. Roast in a 400-degree oven until the tomatoes begin to brown/blister a bit, and collapse upon themselves (but still retain some of their shape).<br />
5. Remove from oven and let cool. They will keep in a tightly sealed container in the fridge for several days, or you can freeze them.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-86981937542465460822011-09-22T06:28:00.000-04:002011-09-22T06:28:16.346-04:00Healthy Green JuiceHere's another recipe from Real Simple magazine. I found everything but the lemon at last week's Farmers' Market. This juice is actually quite refreshing. Try adding an extra cucumber. Be sure to wash everything first.<br />
<br />
1 cucumber, cut into spears<br />
3 stalks celery, cut into 2-inch lengths<br />
3 leaves kale, broken into 2-inch wide strips<br />
1 apple, cored and cut into chunks<br />
1/3 cup flat-leaf parsley sprigs<br />
1/2 lemon, peel removed with a knife<br />
<br />
Feed the cucumber, celery, kale, apple, parsley and lemon into a juicer. Discard the solids. Drink immediately.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-32063997341508379232011-08-23T08:39:00.000-04:002011-08-23T08:39:15.226-04:00Tomato Salad with Crushed CroutonsThis is from the excellent Smitten Kitchen website. I made it for Family Lunch on Sunday and we all devoured it. Simple and really delicious.<br />
<br />
Crushed croutons<br />
4 slices hearty white bread<br />
1 small shallot, minced (about 2 tablespoons)<br />
1 garlic clove, minced or pressed through garlic press<br />
1/4 teaspoon table salt<br />
Freshly ground black pepper<br />
2 tablespoons olive oil<br />
2 tablespoons grated Parmesan cheese<br />
<br />
Tomato salad<br />
1 pound cherry or grape tomatoes, mixed colors if you can find them<br />
2 teaspoons olive oil<br />
1 tablespoon mellow red wine vinegar (yours isn’t mellow? use less)<br />
1/8 teaspoon table salt<br />
Pinch of sugar<br />
Freshly ground black pepper<br />
Handful basil leaves, slivered. <br />
<br />
Prepare the crushed croutons: Preheat oven to 350 degrees. Tear bread into chunks and pule them in a food processor until coarsely ground (largest chunks can be lima bean sized). No food processor? Keep tearing the bread up until it is in ragged, mixed sized crumbs. Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil. Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally. Remove from oven and set aside to cool slightly. (Warm is fine, hot might wilt your tomatoes, boo.)<br />
<br />
Assemble salad: Halve each tomato lengthwise and arrange cut side up on a platter. Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes. Sprinkle tomatoes with crushed croutons. Garnish with slivers of basil.<br />
<br />
Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-2569950517782839932011-08-16T12:29:00.000-04:002011-08-16T12:29:58.528-04:00Mango SlawFrom Moosewood Restaurant Cooking For Health. A delicious alternative to typical cole slaw and a great use for the cabbage we've been getting from our CSA.<br />
<br />
veggies:<br />
1 firm slightly underripe mango<br />
1.5 cups shredded red or green cabbage<br />
1 cup shredded carrots<br />
1/4 cup thinly sliced fresh mint leaves<br />
<br />
dressing:<br />
1/4 cup lime juice<br />
2 Tbsp brown sugar, maple syrup or other sweetener<br />
1/2 tsp salt<br />
1 Tbsp vegetable oil or olive oil<br />
2 garlic cloves, minced or pressed<br />
1 small fresh chile, minced<br />
1 Tbsp grated peeled ginger root<br />
<br />
1. Peel the mango and cut in lengthwise into halves, cutting as close to the pit as possible. Slice off any flesh that remains attached to the pit. Cut the mango flesh into thin strips and place it in a serving bowl. Add the cabbage, carrot and mint.<br />
<br />
2. In a separate small bowl, whisk together lime juice, sweetener and salt.<br />
<br />
3. In a small skillet over medium-high heat, warm the oil and cook the garlic, chiles and ginger until sizzling and fragrant -- about a minute. Whisk it into the lime juice mixture.<br />
<br />
4. Pour the dressing over the slaw and toss until well-coasted. Let sit for about 20 minutesKezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-36808074671143245542011-08-07T20:27:00.000-04:002011-08-07T20:27:48.619-04:00OMFG Chocolate Cake<i>The acronym comes courtesy of my friend Derek and his 8-year-old daughter, whose eyes bugged out when she tasted this. It is adapted from a recipe in the Hershey's Homemade cookbook, which I got in college after sending in a bunch of proofs of purchase from Hershey's cocoa containers. The adaptations are to make it dairy-free, and while they may sound weird, I assure you, "normal" eaters can't taste the difference.</i><br />
<br />
CAKE:<br />
2 cups organic sugar<br />
1.75 cups all-purpose flour<br />
0.75 cups cocoa powder<br />
2 tsp baking soda<br />
1 tsp baking powder<br />
1 tsp salt<br />
2 eggs<br />
1 cup strong coffee <br />
1 Tbsp white vinegar in 1 cup Silk Chocolate Almond Milk<br />
1/2 cup canola oil<br />
1 tsp vanilla extract<br />
<br />
CAKE PREP:<br />
1. Heat oven to 350.<br />
2. Prepare 2 9-inch round cake pans: cut rounds of parchment paper to fit in the bottom of each pan, then spray with canola and dust thoroughly with flour.<br />
3. In a large mixer bowl, blend sugar, flour, cocoa, baking soda, baking powder, and salt. <br />
4. Add eggs, coffee, vinegar/milk, oil and vanilla and beat on medium speed for 2 minutes (batter will be thin).<br />
5. Pour into prepared pans and bake for 30-35 minutes, until wooden pick inserted in center comes out clean.<br />
6. Cool 10 minutes in pan, then remove from pan and cool completely on wire racks.<br />
<br />
FUDGY FROSTING<br />
2/3 cups Earth Balance margarine<br />
1 1/3 cups cocoa powder<br />
5 1/3 cups powdered sugar<br />
2/3 cups Silk Chocolate Almond Milk<br />
2 tsp vanilla<br />
<br />
In a medium saucepan, over medium heat, melt the margarine. Stir in the cocoa, stirring constantly, and being careful not to scorch it. Remove from heat, spoon into a large mixer bowl and cool completely. Add powdered sugar alternately with almond milk, beating to spreading consistency. Blend in vanilla. You may have to chill it a bit before frosting the cake (if you're cooking in a warm kitchen).<br />
<br />
STORE FROSTED CAKE IN THE FRIDGE.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-22098538432965598722011-06-23T21:37:00.000-04:002011-06-23T21:37:37.294-04:00Alfresco DipI found this recipe in a pamphlet from Whole Foods market. So yummy.<br />
<br />
1 cup pitted green olives (about 30), drained and chopped<br />
3/4 cup flat-leaf parsley, finely chopped<br />
1/4 cup basil, finely chopped<br />
1 Tbsp lemon juice<br />
1 tsp extra virgin olive oil<br />
1/4 - 1/2 tsp crushed red chile pepper<br />
3 ripe tomatoes (about 1.25 lbs), cored, chopped & drained<br />
1/3 cup sour cream (or vegan sour cream)<br />
crostini, toast, cucumber slices or other dippers<br />
<br />
In a large bowl, stir together olives, parsley, basil, lemon juice, oil, chile pepper and tomatoes. Set aside to let flavors meld for 30 minutes, then transfer to a serving bowl. Spoon sour cream into the center and serve with crostini (or other things) for dipping.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-989577882081214002011-06-22T22:40:00.000-04:002011-06-22T22:40:33.233-04:00Roasted Potatoes with Garlic Scapes2 lb potatoes, cut into 1-1.5 inch chunks<br />
8-10 garlic scapes<br />
1/2 tsp salt, or to taste<br />
2 Tbsp extra virgin olive oil<br />
freshly ground black pepper, to taste<br />
<br />
Heat oven to 375.<br />
Toss all ingredients together in a bowl.<br />
Spread on a foil-covered cookie sheet.<br />
Bake potato mixture for 45-60 minutes (to your desired level of crispness), stirring every 15 minutes or so, to prevent sticking.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-2053501264044932842011-06-21T23:20:00.000-04:002011-06-21T23:20:21.107-04:00Marinated Kale with Radish and Pine NutsHere's another kale recipe inspired by my CSA share. This one involves BOTH kale and radishes, two thing you MAY not know what to do with. This one is from Dr. Alejandro Junger's book, "Clean."<br />
<br />
MARINATED KALE WITH RADISH AND PINE NUTS<br />
2 cups shredded ale, ribs removed<br />
4 radishes, quartered<br />
2 Tbsp pine nuts<br />
olive oil to taste<br />
juice of 1/2 lemon<br />
sea salt to taste<br />
<br />
Combine all ingredients in a bowl and marinate for 20 minutes or so. Serve at room temperature.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-74545011696297058592011-06-21T23:19:00.000-04:002011-06-21T23:19:17.312-04:00Crispy KaleHere's something yummy you can do with kale. You'll be surprised at how good this is. This is one of those foods that my family eats straight out of the pan, because we can't wait for it to be brought to the table. Really - we're this crazy for kale? Yup. Who woulda thunk it.<br />
<br />
1 bunch kale<br />
2 Tbsp (or so) extra virgin olive oil<br />
salt to taste<br />
<br />
1. Heat oven to 400.<br />
2. Pull the kale off its (thick) stems, tearing it into large pieces, and clean it in a salad spinner.<br />
3. Place the kale on a rimmed cookie sheet.<br />
4. Pour the olive oil over the kale and massage it into the leaves a little bit, while tossing it around with your hands.<br />
5. Add salt to taste (a little goes a long way).<br />
6. Bake the kale for about 10 minutes, occasionally stirring it around on the pan. <br />
7. Check for crispness. The kale probably needs another 5 minutes in the oven, but be careful not to burn it. You know it's done when it's crispy like a potato chip, but not burnt.<br />
8. Serve immediately. It doesn't stay crispy if you let it sit around.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0tag:blogger.com,1999:blog-435084599738867046.post-26245275321828879742011-06-07T21:12:00.000-04:002011-06-07T21:12:51.361-04:00Spicy Thai Tofu SaladAn easy, quick, yummy & fresh-tasting summer dinner.<br />
<br />
1 t black sesame seed<br />
1 t toasted sesame oil<br />
1/4 cup rice vinegar<br />
1 T soy sauce<br />
2 t honey<br />
1 clove garlic, minced<br />
1 T fresh cilantro, minced<br />
1/4 t red pepper flakes<br />
1 package Trader Joe's baked tofu (teriyaki)<br />
1/2 cup fresh shiitake or white mushrooms, sliced<br />
1 cup sugar snap peas or snow peas<br />
1/4 to 1/2 cup scallions, clopped<br />
1/2 lb fresh spinach<br />
<br />
Combine ingredients for dressing: sesame seeds & oil, vinegar, soy sauce, honey, garlic, cilantro and red pepper flakes.<br />
<br />
Add tofu, mushrooms, pepper, peas and scallions, and toss until coated. Let marinate in the fridge for 30 minutes.<br />
<br />
Divide spinach between 4 plates. Top with tofu mixture and serve.Kezia Baconhttp://www.blogger.com/profile/13812868701966435706noreply@blogger.com0