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Sundried-Tomato Pesto

Posted by Diane on Apr 22, 2010 in Pasta, Pesto, Recipes | 0 comments

3/4 cup oil-packed sun-dried tomatoes
3/4 cup pitted black or kalamata olives
2 garlic cloves, pressed
1 packed cup fresh parsley leaves
1/2 cup pine nuts
1/2 cup extra virgin olive oil
2 TBSPs (more or less) of the very flavorful oil from the sun-dried tomato jar
whole grain pasta

• Pick the parsley leaves while water for pasta is heating up.
• While pasta is cooking, put all ingredients in food processor or blender & coarsely blend so the pesto is still a bit chunky.
• Drain pasta and toss with pesto.

Make note – This recipe will probably make more pesto than you’ll need (see notes below).

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SIDE NOTES:

~ From “Sundays At Moosewood Restaurant.” So delicious & LOVE a no-cook sauce!

~ The recipe states this makes enough pesto for 12 servings. In our house, we found it serves 6 adults. This is based on 6 ounce pasta servings (so for us, the full recipe is good for 36 oz of pasta). Keep in mind, this is not so much a sauce as it is a concentrated paste, so a little goes a long way. I usually add an extra drizzle of olive oil when tossing the pasta w/ the pesto.

~ This recipe cut in half will fit in a small (mini) food processor. I do cut this in half if making for just the 4 of us. If making the full amount, use large food processor or blender.

~ Use good quality olives as this will make all the difference.

~ The pesto will keep for weeks in a sealed jar in the refrigerator. Top it with a thin coating of oil to seal it. You can also freeze it into cubes (see my FAVORITE-KITCHEN-TOOLS-&-GADGETS page for more info on this). Then next time, all you have to do is boil water.

Italian Pepper Marinara

Posted by Diane on Apr 22, 2010 in Pasta, Recipes | 0 comments

(dairy free, egg free, gluten free, sugar free)

For the base:

1 lb cubanelle peppers
32 cloves garlic, peeled (sounds like a lot?…..see notes below)
1 tsp dried basil

Cut off tops of peppers & remove seeds. Puree in food processor with garlic & basil. Fill an ice cube tray with the puree & freeze. When frozen, transfer cubes to a freezer bag or other storage container. Makes approx 18 cubes (enough to make the sauce 9 times!!)

For the sauce:

extra virgin olive oil
2 cubes of the pepper base
28 oz can crushed tomatoes
1/2 can water (use tomato can)
1 tsp sea salt

Cover bottom of 4 qt pot generously with extra virgin, cold pressed, olive oil. Cook 2 cubes (of the pepper base) until you smell the garlic cooking (just a few mins after it melts – you don’t want it to brown). Add crushed tomatoes & approx 1/2 can of water (swish the water around in the can to get the remaining tomatoes). Cook, uncovered for about 30 mins, stirring occasionally. You can start it at medium heat, then as the sauce thickens, lower the heat as needed. Add salt when it’s almost done.

SIDE NOTES:

~ So, now that you’ve done the work (which really isn’t much)……for 8 future lazy nights, all you have to do is throw 2 cubes in olive oil & add the crushed tomatoes. (insert can-can dance here)

~ I’ve been making this for years, courtesy of Mama Taurosano, my friend’s grandma. Thx for sharing one of the best tomato sauces I’ve ever tasted! If you want the full Taurosano experience, use DeCecco crushed tomatoes (my friend swears by them). I should also mention, I use more garlic than the original recipe. Seems like a lot, but keep in mind it’s only about 4 cloves per pot of sauce. Use as little or as much as you like. I’ve actually used up to 42 big fat cloves w/ delicious results. Pour a glass of red wine, put on your favorite new album & start peeling! =)

~ If you’re eating yeast free, be careful w/ the canned tomatoes. Some brands use citric acid as a preservative which is often derived from yeast. Eden organic canned tomatoes contain nothing but tomatoes.

~ I get about a pound & a quarter of the peppers when I weigh them @ the store. Once you trim them, it’s around a pound that’s left.

~ mamamia =)

Chunky Sweet Potato Fries

Posted by Diane on Apr 22, 2010 in Potatoes, Recipes, Vegetables | 0 comments

Version 1

2 large sweet potatoes, peeled & cut into big, chunky fries
2 TBSP melted coconut oil (or oil of preference)
1 or 2 tsps dried rosemary
1 tsp dried red pepper flakes

• Preheat oven to 400.
• Toss everything to coat in a large bowl.
• Spread in single layer on parchment covered baking pan(s) (cookie sheet or pyrex).
• Cook for about 40 mins, or until they look good to you, tossing once half way through if you think of it.

Version 2

1/4 cup coconut oil
1/2 tsp chili powder
1/2 tsp cinnamon
1/4 tsp garlic powder
1/4 tsp cayenne pepper
light sprinkle of salt & pepper (optional)
2 & a half to 3 pounds of potatoes, peeled & cut into big, chunky fries

• Preheat oven to 400.
• Add oil to large bowl.
• Add spices and whisk thoroughly to combine.
• Add potatoes and toss to coat.
• Spread in single layer on parchment covered cookie sheets or pyrex dishes.
• Bake approximately 40 minutes (or until they look good to you).

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SIDE NOTES:

ADDICTIVE!

~ This is a regular rotation dish at our house. We like the rosemary/red pepper combo, but the chili powder/cinnamon version has been most popular the last several months. Really, you can use whatever spices you’re in the mood for, in whatever amounts you want. You can’t go wrong. They’re even good plain – just sweet potatoes & oil. (Actually, the only thing that can kill these fries is too much salt. Go very light with it if adding before you put in the oven, otherwise just use at the table if needed).

Sweet Potato Fritters

Posted by Diane on Apr 22, 2010 in Breakfast, Pancakes & Fritters, Potatoes, Recipes, Vegetables | 0 comments

1 egg
2 cups shredded sweet potatoes (about 1 medium sweet potato)
1/2 tsp cinnamon
1/4 tsp pure salt
coconut oil for frying
extra cinnamon for sprinkling

• In a medium bowl, beat the egg.
• Add sweet potato, cinnamon, salt & stir until combined.
• Add oil to a large skillet & heat over medium-high heat.
• Add no more than 2 TBSPs of sweet potato mixture for each pancake and press down to flatten with back of spoon.
• Cook a few mins on each side until golden.
• Serve with an extra sprinkle of cinnamon if desired.

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SIDE NOTES:

~ These are great plain, but if you prefer to sweeten them, serve with apple sauce or maple syrup for dipping. A dollop of high quality yogurt or sour cream over the top also works if that sounds good to you.  They can be breakfast, lunch, side dish, or dessert ,depending on the accompaniment.

~ They cook pretty quickly. As soon as you’re done filling the pan with the last pancake, the first one you put in will probably be ready to flip. Don’t let them burn. Lower heat if necessary. If they don’t all fit in one batch, you will probably need to add more oil for second batch. And remember not to use too much batter for each pancake or they’ll fall apart.

~  Some add a few tablespoons of flour to something like this to help hold the fritters together.  While mine typically don’t hold together perfectly, they’re 95% fine without flour (see photo).

~  There are a lot of things you can add to these simple fritters depending on what you’re in the mood for.  For example, sometimes I make these fritters more savory by omitting the cinnamon and adding one or more of the following:  freshly grated parmesan cheese, diced onions, diced jalapenos, fresh or dried herbs.

Spiced Creamy Coconut Spinach

Posted by Diane on Apr 22, 2010 in Greens, Recipes, Vegetables | 0 comments

1 TBSP coconut oil
1/2 large onion, diced
1/2 tsp pure salt
1/2 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp turmeric
1/4 tsp ground ginger
10 oz spinach
1/2 cup coconut milk

• Heat oil in a large skillet.
• Add onion & cook until tender.
• Add spices & cook for about 1 min (stirring to combine well).
• Add spinach & cook, tossing for just a minute or 2, until slightly wilted.
• Pour in coconut milk & cook 1 or 2 more mins.

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SIDE NOTES:

~ From “Coconut Lover’s Cookbook”

~ You can never have too many tasty ways to prepare greens, and this one is super easy.

Caribbean Carrot Soup

Posted by Diane on Apr 22, 2010 in Recipes, Root Vegetables, Soups | 1 comment

Verson 1:

2 tsps coconut oil (or oil of preference)
1 cup chopped onions
1 TBSP minced fresh ginger
2 tsps minced fresh jalapeno pepper
1 tsp ground cumin
3 cups veggie or chicken broth
2 cups water
3 cups sliced carrots
2 TBSP fresh cilantro leaves
1/4 tsp pure salt

• In a medium saucepan, heat the oil over medium heat.
• Add the onions, ginger & jalapeno.
• Cook, stirring until onions are transparent, about 2 mins.
• Stir in the cumin until absorbed.
• Add the broth & water, & bring to a boil.
• Stir in the carrots & return to a boil.
• Reduce heat & simmer, uncovered for about 20 mins (or until carrots are softened).
• Stir in cilantro & salt.
• Use stick blender to puree (or transfer soup to a blender).

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SIDE NOTES:

~ Adapted from “1000 Vegetarian Recipes”

~ Using a food processor with chopping blade makes chopping the carrots a snap.

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Version 2:

~ I’ve posted a few different carrot soup recipes over the years. The following carrot-coriander version is also a good one….similar, but more gingery & using a good amount of coriander instead of cumin.

2 TBSP coconut oil
3 TBSP ground coriander
1 large onion, finely chopped
3 TBSP minced fresh ginger
1 lb carrots, scrubbed & sliced
32 oz vegetable or chicken stock
1/2 cup chopped fresh cilantro
1 tsp pure salt

• Heat the oil in a soup pot & add the coriander, toasting for about a minute.
• Add the onions & cook 5 minutes.
• Add the ginger & cook a minute longer, then add the carrots.
• Saute for a minute, then add the veggie broth & bring to a boil.
• Let simmer until the carrots are soft, about 20 mins.
• Add the cilantro, salt (& pepper if using) and pure until smooth (immersion blender makes this so easy).

Serves 4.

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Version 3 – A milk based Carrot Soup:

2 TBSP ghee or butter
1 – 2 TBSP minced fresh ginger
1 large onion, finely chopped
1 lb carrots, scrubbed & sliced
2 & 1/2 cups broth (chicken or veggie)
pure salt & freshly ground black pepper to taste
2 & 1/2 cups whole milk
pinch of nutmeg
1/2 cup cream (or extra milk)

• In a large saucepan, cook the butter, ginger, onion & carrots over low heat, tightly covered, for 15-20 mins.
• Stir now & then.
• The vegetables must not brown, but this slow cooking brings out the flavors & makes all the difference to the soup.
• Add the broth, bring to a boil, then simmer for 30 mins or until carrots are very tender.
• Puree with stick blender (or transfer to regular blender)
• Return to heat & season to taste.
• Stir in milk, nutmeg, cream & bring almost to a boil.

Apple, Walnut & Feta Salad

Posted by Diane on Apr 20, 2010 in Leafy Salads, Recipes, Salads | 0 comments

mixed salad greens
1 small apple, chopped
handful of walnuts, broken in half or in pieces
feta cheese (optional)
Italian dressing**

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SIDE NOTES:

~ I ate a salad like this at a little place called the Dragonfly Cafe in Hazleton, PA while passing through on our recent trip to NC. Sooooo good. And it’s one of those salads that can fill you up on its own due to the nuts and cheese.

~ It’s so easy to throw together, especially if you get a box of pre-washed organic spring salad mix. The only thing with a “box” of lettuce is that once opened, it doesn’t last very long. Not a problem though if you’re making big, lunch size salads for several people, or you know you’ll use it up within a few days.

~ Look for organic feta cheese (I can get this at my regular grocery store).

**  This is great with Italian dressing or simple olive oil & vinegar, but I usually use SESAME-MUSTARD-TAHINI-DRESSING for this salad.

Spinach, Strawberry & Almond Salad

Posted by Diane on Apr 20, 2010 in Leafy Salads, Recipes, Salads | 0 comments

1 bag fresh spinach
1 pint fresh strawberries, halved (or quartered if they’re very big)
1/2 cup slivered almonds, toasted (optional)

For the Dressing:

2 TBSP sesame seeds
1 TBSP poppy seeds
1 & 1/2 tsp onion, diced
1/4 tsp worcestershire sauce (optional)
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar

• Toast almonds in a dry skillet for a few minutes & set aside.
• Add spinach & strawberries to a large bowl.
• In a small bowl, whisk together dressing ingredients, pour over salad, toss & sprinkle with almonds.

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SIDE NOTES:

~ This recipe came (along with a bag of spinach!) with one of my CSA pick ups a year or 2 ago. It’s become a summertime standard (thanks Nancy!)

~ I sometimes use dried minced onion instead of fresh (if you’re going to do this, cut it down to 1/2 tsp).

~ If you can’t find slivered almonds in the nut aisle, check the baking aisle.

~ You will probably have more dressing than you need, so just add a little at a time until it looks good to you.

Lettuce & Radish w/ Sour Cream Dressing

Posted by Diane on Apr 20, 2010 in Leafy Salads, Recipes, Salads | 0 comments

10 oz lettuce leaves (about 10 cups)
3 to 4 red radishes, thinly sliced

For the Dressing:

1/2 garlic clove
1/3 cup high quality sour cream
1 TBSP lemon juice
1/2 tsp pure salt
1 TBSP extra-virgin olive oil
1 TBSP chopped fresh chives
freshly ground black pepper

• Rub the inside of a salad bowl vigorously with the garlic clove half.
• Add the sour cream, lemon juice & salt & whisk to combine.
• Whisk in the olive oil & chives & season w/ black pepper.
• Add lettuce & radishes & toss.

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SIDE NOTES:

~ The recipe (from Fresh Food Fast) calls for Bibb lettuce. I’m unfamiliar w/ that type of lettuce & just use what I have. I do recommend using something firm & crunchy as opposed to soft, baby greens. Also, (anytime you’re making a salad) make sure you drain the lettuce well after washing or you’ll end up with a wishy/washy dressing. Either pat it dry w/ a paper towel or use a salad spinner. Of course, if you buy pre-washed lettuce it’s not an issue.

~ If you’re in a fancy mood…..The original recipe actually calls for “creme fraiche” which is a particular type of sour cream. I just use regular sour cream. You can get dairy free sour cream (tofuti brand) if you’d like, but it’s got hydrogenated oils in it so I don’t recommend it.

Tangy-Sweet Coleslaw

Posted by Diane on Apr 20, 2010 in Cruciferous (non-leafy), Non-Leafy Salads, Recipes, Salads, Vegetables | 1 comment

3 cups shredded green cabbage (about 1 small head)
2 carrots, grated (about 1 cup)
1/2 cup (more or less) thinly sliced red (or vidalia) onion
3 or 4 TBSP extra virgin olive oil
3 TBSP apple cider vinegar
4 & 1/2 tsps raw honey or 5 drops of liquid stevia
freshly ground black pepper to taste

• Place all ingredients in a mixing bowl & toss well.

Makes approx 6 servings.

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SIDE NOTES:

~  Talk about fresh?!  This is a love at first bite coleslaw, and a great way to get some cancer fighting cabbage into your life.

~  To prepare the cabbage:  Peel a few of the outer leaves off of the cabbage head & discard.  Then chop off the stem end and cut the head into quarters.  Stand each quarter up on it’s side (so it’s standing vertically) and just cut out the hard, white core.  Proceed with shredding.

~  If you’d like, you can zip the cabbage & carrots through a food processor fitted with a shredding blade (Comes in especially handy if you’re making a large batch to share at a potluck get-together with friends).

~ Easy on the onions, as they add quite a bite. And if you happen to have whole celery seeds, this is an optional add in (3/4 tsp), though we do not use typically them.

~ Feel free to add additional herbs, fresh or dried, as you see fit.

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~ I never make this small quantity. What I typically do is shred a whole head of cabbage, see how much I’ve got, then increase the recipe accordingly. Here’s is a sample of a SCALED UP batch when my head of cabbage was on the larger side & yielded 16 cups. My kids love when I have a big bowl of this in the fridge that we can dip into for several days….

16 cups cabbage
12 carrots (anywhere between 5 and 5 & 1/2 cups)
1 medium to large red onion (or to taste)
1 cup extra virgin olive oil
1 cup apple cider vinegar
1/2 cup raw honey
freshly ground black pepper to taste