food.lainehardy.com – Page 10 – Recipes + Ideas About Food and Community

Green Lentil Hummus

On May 8, 2010

1 cup French Green Lentils
1/4 tsp. Dried Thyme
1 Bay Leaf
6 Tbs Extra Virgin Olive Oil
1 Lemon [juice only]
2 Garlic Cloves [smashed + peeled]
1/4 cup Tahini
1/2 tsp Cumin
1/4 cup Water
Salt + Freshly Ground Black Pepper
Fennel, Carrots, Radishes [sliced thinly for dipping]

Simmer lentils in 2 cups water with thyme + bay leaf till tender, about 20 minutes. Allow to cool slightly. Process all ingredients in a food processor till smooth, adding a dash more water or olive oil if necessary. Serve with veggies, crackers, or bread.

Makes plenty. Would be great to half for a regular day; make the whole recipe for a party.

Arugula Pesto

By Laine

On May 8, 2010

In Recipes

5 oz Arugula
2 Garlic Cloves [smashed + peeled]
1 Lemon [juice only]
6 Tbs Extra Virgin Olive Oil
Salt + Freshly Ground Black Pepper to Taste
2 Tbs Nutritional Yeast
1/4 cup Pine Nuts [toasted]

Blend all in a food processor till smooth.

Roasted Hazelnuts

By Laine

On May 8, 2010

In Nuts + Seeds, Recipes

Hazelnuts [raw]
Sea Salt [medium grain]
Thyme [fresh, lots]
Extra Virgin Olive Oil [1/4 tsp +]

Preheat oven to 450 degrees. Line a baking sheet with a single layer of hazelnuts and roast for 6-10 minutes, stirring every two minutes, until skins blister and nuts are golden brown. Allow to cool to room temperature then rub hazelnuts between your palms to remove all the skins. Drizzle a tiny bit of oil into a boil and toss hazelnuts to lightly coat. Sprinkle with plenty of thyme and salt.

Seared Sesame Seed Albacore

By Laine

On April 29, 2010

In Recipes, Seafood

1 Albacore Tuna Loin [approx. .75 – 1 lb.]
2 Tbs. Black Sesame Seeds [or a mixture of black + white]
Fine Grain Sea Salt + Finely Ground Black Pepper [the finer, the better]
1 kohlrabi [medium, peeled and sliced into 1/8″ slices]

Wasabi Sauce:
1 Tbs. Water
1 Tbs. Wasabi Powder
1 Tbs. Sesame Oil [dark, toasted]
1 Tbs. Soy Sauce

Preheat a large saute pan over medium high heat. Spread sesame seeds on a plate in a single layer.
Rinse tuna + pat dry. Season all sides lightly with salt + pepper. Press into sesame seeds to evenly and fully coat all sides of fish. Place tuna in hot pan, allow each side to quickly sear (1 – 2 minutes per side).
Remove from pan, slice into 1/2″ pieces and serve next to sliced kohlrabi, drizzled with a bit of wasabi sauce.

Serves 2.

Spicy Sandwich Spread

By Laine

On April 22, 2010

In Eggs, Recipes

4 Tbs Mayonnaise [organic]
1/2 tsp Smoked Spanish Paprika
1/2 tsp Chili Powder
1/2 tsp Cayenne Pepper
dash White Wine Vinegar

Mix all ingredients together + allow to stand 1 hour before serving.

Sandwich Tofu

By Laine

On April 22, 2010

In Beans, Tofu + Lentils, Recipes

1 lb Extra Firm Tofu [high protein if available, sliced into 1/2″ thick slices]
2 Garlic Cloves [minced]
1-1/2 tsp Tamari
1-1/2 tsp Extra Virgin Olive Oil
1 Lemon [juice only]

Remove excess water from tofu by arranging slices on a kitchen towel and allowing them to dry for about 15 minutes. Preheat broiler. Combine, garlic, tamari, oil and lemon juice. Arrange tofu slices on a baking sheet + pour dressing mixture over top. Move slices around to coat with lemon juice mixture. Broil for 10 to 15 minutes, or until garlic and tofu begin to brown.

Cool to room temperature. Stack up with your favorite ingredients to create a filling sandwich.

Serves 3 – 4

Natural Egg Dye

By Laine

On April 5, 2010

In Eggs, Recipes

Blue:
4 Purple Cabbage Leaves [very dark, outer leaves]
Yellow:
1 Bunch Beets [skins only]
Orange:
3 Onion Skins [yellow, outside papery skins only]
Green:
1/2 cup Blue Dye [from purple cabbage leaves, after following steps below]
1 tsp Turmeric

Boil each color in a separate pan in 1 cup of water for 20 minutes, adding additional water as it evaporates. Strain out vegetable parts and cool in jars. Allow eggs to soak in dye for 20+ minutes till desired colors are achieved.

Egg Salad

By Laine

On April 3, 2010

In Eggs, Recipes

4 Eggs [cage free, hard boiled]
2 Tbs Mayonnaise [organic]
1 tsp Dijon Mustard
1 Dill Pickle [medium, chopped]
Salt + Freshly Ground Black Pepper [to taste]
Smoked Spanish Paprika [don’t even think about any other tasteless paprika]

Cut eggs in half. Remove yolks into a bowl, then mash with mayo, mustard, salt + pepper. Chop egg whites. Add whites + pickles to yolks and mix well. Serve with a good sprinkle of paprika on top. Serve with crackers or as a sandwich on multi-grain bread with spinach, and red onion.

Makes about 2 sandwiches worth.

Spring Bagels

By Laine

On April 3, 2010

In Recipes, Seafood, Vegetables + Fruit

A brunch of spring themed bagel toppings:

Pesto + Arugula

Wasabi Mayo + Green Onion + Black Sesame Seeds + Smoked Salmon

Hummus + Radishes

Tofu [with Miso + Tahini] Spread + Smoked Salmon + Red Onion + Capers

Wild Mushroom Risotto

By Laine

On April 3, 2010

In Grains + Pasta, Recipes

2 Tbs Butter
1 Tbs Extra Virgin Olive Oil
3 cups Vegetable Broth
1/4 cup Dried Wild Mushrooms [broken into 1/2″ pieces, mixture of chanterelle, morel, lobster, hedgehog, porcini]
1 Onion [medium, yellow, chopped]
3 Garlic Cloves [minced]
1/2 tsp Sea Salt [medium grain]
3/4 cup Arborio Rice
1/3 cup White Wine [dry reisling]
10 oz Mushrooms [fresh chopped, mixture of shitake, crimini, + yellowfoot]
1 Tbs Herbs [fresh chopped, 1 sprig each of thyme, oregano, marjoram]

Bring vegetable broth to a boil + add dried mushroom pieces. Reduce heat and allow mushrooms to reconstitute for about 20 minutes. [This is a great time to prep the rest of your ingredients.]

Heat butter and olive oil in a large sauce pan. Saute onion with salt for 5 minutes over medium heat. Add garlic and continue to saute until translucent, about 10 to 15 minutes. Add fresh mushrooms and cook for about 10 more minutes until the mushrooms have released their juices and it has evaporated. Add rice and toast, stirring constantly for about 1 minute. Add wine + stir until wine evaporates and absorbs into rice. Add broth 1/4 cup at a time to rice + mushroom mixture, stirring frequently till absorbed before adding another 1/4 cup. When adding the last 1/4 of broth also add the rehydrated dried mushrooms. Once all broth is absorbed and rice is tender, remove from heat and stir in herbs.

Serves 2 as a main dish, 4 as a side. Excellent with roasted asparagus or other crisp spring vegetable.