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Green Curry Risotto

By

On May 19, 2011

In Grains + Pasta, Recipes


2 1/2 cups Butternut Squash [chopped into bite size pieces]
2 Tbs Olive Oil
1 Sweet Onion [medium, chopped, about 1 1/2 cups]
3 Garlic Cloves [minced]
1 Tbs Ginger Root [fresh, peeled + minced]
1 cup Arborio Rice
1/2 cup Dry White Wine
14 oz Coconut Milk
2 1/4 cups Vegetable Broth
2 Tbs Thai Green Curry Paste
1/2 cup Basil [fresh, chopped]
3 springs Thyme
1/2 Tbs Oregano [fresh, chopped]

Steam or pressure cook the butternut squash until very tender. In a medium saucepan, bring the coconut milk + vegetable broth to a gentle simmer and hold over low heat.

Meanwhile, saute onion, garlic + ginger in olive oil for about 10 minutes, until onions are softened. Add rice + toast, stirring frequently for about 2 minutes. Add half a cup of wine + cook, stirring frequently, until the rice has absorbed all the moisture. Continue to cook the rice, adding 3/4 cup of coconut broth as it is absorbed.

Stir the curry paste into the last cup of broth until well mixed. Add the cooked butternut squash + herbs with the last cup of coconut broth to the rice. Stir all the ingredients together gently + adjust the salt if necessary. Cook another couple minutes, then allow to stand for 5 minutes before serving.

Makes 4-6 servings.

Crab Stuffed Deviled Eggs

By

On April 24, 2011

In Eggs, Seafood


6 Eggs [free range, hard boiled, peeled]
2-3 Tbs Mayonnaise
1 Tbs Brown Stone Ground Mustard
1/2 tsp Tarragon [dried]
1/4 lb Crab Meat [picked over for shells]
1 tsp Basil [fresh, chopped]
pinch of Salt
dash Smoked Paprika

Cut each egg in half. Combine yolks, mustard + mayonnaise in a bowl and mix till smooth. Stir in tarragon, crab, basil + salt. Divide crab mixture into about 1″ round scoops + fill egg whites. Serve garnished with a little extra basil + a dash of smoked paprika.

Sweet Poppy Seed Dressing

By

On April 24, 2011

In Nuts + Seeds, Recipes


1/4 cup Sugar
2 Tbs Red Wine Vinegar
1/4 tsp Salt
1/4 cup Chopped Spring Onion
1/4 cup Extra Virgin Olive Oil
1 tsp Poppy Seeds

Mix all ingredients except the poppy seeds in a blender + blend till smooth. Stir in poppy seeds.

Smoky Black-Eyed-Olive Dip

By

On April 23, 2011

In Beans, Tofu + Lentils, Recipes


2-1/2 cups Black Eyed Peas [cooked, 1/2 cup set aside]
1 Tbs Extra Virgin Olive Oil
2 Tbs Lemon Juice
2 Garlic Cloves
2 Tbs Tahini [raw]
Salt [to taste]
10 Kalamata Olives
2 Tbs Mesquite Extra Virgin Olive Oil

Blend all ingredients in a food processor until smooth. Stir in or garnish with the remaining black eyed peas.

Spicy Carrot Ginger Soup

By

On April 6, 2011

In Recipes, Vegetables + Fruit


1 cup Sweet Onion [chopped]
2 Garlic Cloves [minced]
1-1/2 Tbs Ginger Root [peeled + chopped]
2 Tbs Butter
5 Carrots [chopped, about 3 cups]
2 cups Vegetable Broth
dash Smoked Hot Spanish Paprika [to taste]

Melt butter in a medium saucepan. Saute onion, garlic + ginger till softened, about 5 minutes. Add the carrots and saute a few minutes more. Add broth + paprika and simmer for 10-15 minutes, until the carrots are very tender. Puree with a blender till very smooth.

Serves 2.

Ethiopian Spiced Collard Greens

By

On March 13, 2011

In Recipes, Vegetables + Fruit


1 bunch Collard Greens [chopped, about 4 cups]
1 cup Red Onion [chopped finely]
1 Tbs Niter Kibbeh [spiced clarified butter*]
1 Tbs Ginger [fresh, grated finely]
3 Garlic Cloves [minced]
1 tsp Berbere*
Sea Salt

Heat niter kibbeh in a large saute pan over medium heat. Saute onion for about 5 minutes. Add ginger, garlic, berbere + saute for a minute more, stirring frequently. Turn the heat up a bit, add the collard greens and a splash of water. Steam saute until the green are tender, about 5 minutes. Serve seasoned with sea salt.

*Niter Kibbeh is an Ethiopian spiced, clarified butter made with cinnamon, cardamom and other spices. It is pretty simple to make, tastes incredible, and lasts for several months. I used the recipe in Moosewood Sunday Suppers + there are plenty of others online. It is a great base for lentil dishes, or even on toast. You could substitute butter if desired.

Berbere is an Ethiopian roasted spice mixture with plenty of sweet spices, Hungarian paprika, and dried red chilies. Again, I made the very simple recipe out of Moosewood, but this could certainly be purchased at a good specialty store or local Ethiopian restaurant.  It keeps well and can be used to season a great deal of dishes like sweet potato oven fries, lentils, chili…. I think a good sweet + spicy creole seasoning would made a good substitute.

Kohlrabi Cabbage Salad

By

On January 13, 2011

In Recipes, Vegetables + Fruit


1 Kohlrabi [peeled + grated]
2 Carrots [medium size, grated]
3/4 cup Purple Cabbage [sliced very thinly]

Dressing:
1 tsp Dijon Mustard
2 Tbs Extra Virgin Olive Oil
2 Tbs Meyer Lemon Juice [or lemon juice with a pinch of sugar]
dash Dried Marjoram
dash White Pepper
Sea Salt [to taste]

Mix kohlrabi, carrot + cabbage together in a bowl. Whisk the dressing ingredients together in a small bowl. Pour dressing over veggies + mix well. Serve cool.

Simple Split Pea Soup

By

On January 13, 2011

In Beans, Tofu + Lentils, Recipes


1 cup Green Split Peas
1 Onion [chopped]
3 Garlic Cloves [chopped]
1 Tbs Olive Oil
2 cups Vegetable Broth
dash Turmeric
1/4 cup Flat Leaf Parsley [fresh, chopped]
2 Tbs Meyer Lemon Juice

Heat olive oil in a medium sauce pan.  Saute onion for about 5 minutes, add garlic + saute 1 minute more.  Add split peas + veggie broth.  Simmer till peas are very tender, about 1 hour.  Mash a few of the split peas with a fork until soup reaches a thicker consistency. Stir in parsley + lemon juice.

Serves 2 for dinner with a tasty salad + some crusty bread.

Cilantro Peanut Pesto

By

On January 11, 2011

In Recipes, Vegetables + Fruit


2 cups Cilantro Leaves [fresh, packed]
1/4 cup Extra Virgin Olive Oil
1/3 cup Roasted Peanuts [salted]
1/2 inch Ginger Root [roughly chopped]
1 Garlic Clove
2 tsp Rice Vinegar [seasoned]

Combine all in a food processor + process till smooth.  Makes about 1 cup of pesto.

Excellent served over hot soba noodles, mixed with sautéed shrimp, as a sandwich spread… you could even mix a little in scrambled eggs.
Freeze in ice cube trays for later use.

Winter Squash Soup

By

On December 26, 2010

In Recipes, Vegetables + Fruit

5 cups Winter Squash [1 delicata, 1 acorn, 1 small pumpkin, peeled + chopped]
3 Garlic Cloves [minced]
1 Celery Rib [chopped]
1 Carrot [chopped]
1 Tbs Olive Oil
2 cups Vegetable Broth
1/2 tsp Smoked Spanish Paprika
1 Tbs Chives
Sea Salt
Balsamic Vinegar [for drizzling]

Heat oil in a medium sized soup pot. Saute garlic, celery + carrot for several minutes then add all of the squash. Cook over medium heat until the squash is tender + browning, about 15-20 minutes. Add the vegetable broth, paprika + season with plenty of salt. Cover and simmer until all the vegetables are very tender + can be easily mashed with a wooden spoon. Mash as much of the squash as desired or until the soup is thick and well blended.

Serve with a little bit of nicely aged balsamic vinegar on top. About 4 main course servings.

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