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Archive for the Category "Recipes"

Recipe – Corn Stew Author: Jun 21

Corn Stew

 

I rarely cut the corn off the cobs, being the purist that I am.  But, with more mature ears, i.e. not as tender as might be, I did so this time.  I mixed just a slight amount of butter/olive oil in bottom of pan, cut the corn off of four ears, as first layer in fry pan.  Then chopped some onion (about 1 part to 5 parts corn) as second layer, then on top I added 6 or so diced Roma tomatoes.  Covered pan and put it on notch above warm so I didn’t have to watch it.  In about half hour I simply stirred it all up and laced it (VERY lightly) with a mix I keep handy of pepper/cayenne and about 1/2 tsp of salt – certainly optional. Notched up the heat a bit and it simmered , but not for long…maybe 10 or so minutes.

The tomato provided the liquid to steam the corn and I the onion provided a measure of extra sweetness. It turned out absolutely delicious.  I kept mine slightly under-cooked as it is a big batch.  Some will go into my Roma tomato soup.

Submitted by:  Karen P.

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Recipe – Marinated Roasted Veggies Author: Nov 26

Marinated Roasted Veggies

 

1 part balsamic vinegar

1 part honey

1/2 part olive oil

Salt and Pepper to taste

Any type of veggies you want to roast (make marinade according to amount of veggies)

Combine marinade ingredients.  Cut veggies and soak in marinade for 2 hours in fridge.  Use a broiler pan, spread out veggies.  Cook at 350 for 15-20 minutes, until veggies are desired tenderness. Time will vary depending on amount of veggies.

Submitted by:  Jackie B.

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Recipe – Breakfast Cookies Author: Nov 26

Breakfast Cookies

1/2 Cup Mashed Banana or Apple Sauce

1/2 Cup Natural Peanut Butter

1/2 Cup Honey

1 tsp Vanilla

1 Cup Rolled Oats

1/2 Cup Whole Wheat Flour

2 tsp Ground Cinnamon

1/4 tsp Baking Soda

1 Cup Vegan Dark Chocolate Chips or Dried Cranberries or Raisins

1. Preheat the oven to 350degrees.  Lightly coat 2 cookie sheets with spray of canola oil. In a large bowl, mix banana/apple sauce, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, cinnamon, and baking soda.  Stir the oats mixture into the wet mixture until combined. Stir in chocolate chips (or cranberries/raisins).

2. Using a 1/4 cup measure, drop mounds of dough onto prepared baking sheets. Flatten/spread to 1/2″ thick.

3.  Bake, one sheet at a time, 14-16minutes or until browned. Can be frozen for up to 2 months.  (about 230 calories per cookie with 4 grams of fiber).

Submitted by:  Rebecca K.

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Recipe – Lentil Soup Author: Nov 26

Lentil Soup

1 Onion, Chopped

1/8 Cup Olive Oil

4 Carrots, Diced

2 Stalks Celery, Chopped

4 Cloves Garlic, Minced

2 tsp Dried Oregano

1 Bay Leaf

2 tsp Dried Basil

1 (14.5oz) Can Crushed Tomatoes

2 Cups Dry Lentils

8 Cups Low Sodium Vegetable Broth

4 Cups Spinach, Rinsed and Thinly Sliced

2Tbsp Vinegar

Ground Black Pepper to taste

1.  In a large soup pot, heat oil to medium and cook/stir inions, carrots, and celery until onion is tender. Stir in garlic, bay leaf, oregano, and basil. Cook for 2 more minutes.

2.  Stir in lentils and add broth and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour.  When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with pepper and more vinegar if desired.

Submitted by:  Rebecca K.

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Recipe – Kale, Garlic and Olive Oil Mashed Potatoes Author: Nov 19

Kale, Garlic and Olive Oil Mashed Potatoes

For this recipe, be sure to wash the kale well (or spinach, or chard) – dirt and grit hides in the leaves. If you don’t like floppy leafiness in your potatoes, then chop the kale quite finely. If you stir the kale in too much it can lend a slight green cast to your potatoes, so just barely stir it in right before serving.  Also, on the potato front – feel free to use unpeeled potatoes if you like something a bit more rustic (and nutritious).  You can pick up some yellow-fleshed German Butterball potatoes which will add the visual illusion that the mashed potatoes were packed with butter.  You probably won’t miss the real thing a bit.

3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (opt)
fried shallots, for garnish (optional)

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender – about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.

Serves 6.

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