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Shrimp Cocktail

By

On December 25, 2010

In Recipes, Seafood


Cocktail Sauce:
1-1/2 cups Cherry Tomatoes [or other fresh, very ripe tomatoes, cut in half]
14 oz canned Diced Tomatoes [in juice]
1/4 cup Sweet Onion [diced]
1 Garlic Clove [minced]
1 tsp Olive Oil
2 tsp White Wine Vinegar
2 tsp Brown Sugar
1/4 tsp Chipotle Chili Powder
+/- 3 tsp Horseradish

2 lbs Key West Pink Shrimp [peeled + deveined]
1/2 Meyer Lemon
1/4 cup Red Onion [cut into chunks]
Sea Salt

Heat olive oil in a small sauce pan. Saute onion + garlic over medium heat until softened, about 5 minutes. Add tomatoes + their juices. Bring all to a simmer over very low heat. Allow to simmer for about 20 minutes, stirring occasionally, until the liquid is reduced by about half.

Patiently puree all ingredients until very smooth [using a hand blender or allowing to cool then blending].  Return to the stove + add vinegar, brown sugar, +chipotle chili powder.  Stir very well.  Gently simmer for about 30 minutes more until thickened, stirring every 10 minutes or so.  Remove from heat.

Bring a large pot of water, with lemon + red onion, to boil. Add raw shrimp and simmer for 1-2 minutes until shrimp are just cooked through. Remove to an ice water bath to cool immediately.

Stir 1-1/2 teaspoons [or more!] of horseradish into each 1/2 cup of tomato sauce*.  This full recipe makes about 1 cup of sauce.  Season with salt + pepper to taste, if necessary.

Arrange on a platter + chill both the sauce + shrimp for a couple hours.  Serve cold.

*If you choose to make fewer shrimp, the tomato sauce is perfect for over pasta or as a dip with oven fries. Just add the horseradish to the portion you’re serving as cocktail sauce + save the rest for another dish.

Mushroom Gravy

By

On December 10, 2010

In Recipes, Vegetables + Fruit

2 cups Vegetable Broth
1/4 oz Dried Porcini Mushrooms [broken into very small pieces]
8 – 10 Crimini Mushrooms [sliced thinly]
1 Tbs Olive Oil
2 Garlic Cloves [minced]
1 tsp+ Corn Starch [mixed into 1 tsp water]
Fresh Rosemary [chopped, to taste]
Salt + Freshly Ground Black Pepper [to taste]

Bring broth to a boil, stir in dried mushrooms. Cover + reduce heat to a very low simmer.

Meanwhile, in a high walled saute pan, saute garlic + mushrooms in olive oil over medium heat for about 10 minutes. Add broth and mushrooms to saute pan and allow to simmer for 5 more minutes. Increase the heat and stir in the corn starch + water mixture to thicken. Remove from heat, season with salt, pepper + rosemary.

Yellow Summer Curry

By

On November 13, 2010

In Beans, Tofu + Lentils, Recipes, Vegetables + Fruit


1 cup Yellow Split Peas [rinsed well]
1 cup Vegetable Broth
1 Onion [minced]
3 Garlic Cloves [minced]
1 Chili Pepper [minced]
1 inch Ginger Root [fresh, grated]
1 Japanese Eggplant [sliced in 1/4″ slices]
1 Zucchini [sliced]
1 Yellow Summer Squash [sliced]
1/4 tsp Turmeric
Sesame or Olive Oil
Salt

Yellow Sweet Rice:
1 cup Basmati Rice
6 Cloves [whole]
dash Cardamom [ground]
2 inch Cinnamon Stick
dash Turmeric
dash Corriander [ground]

This recipe requires 4 pots/pans cooking at the same time. It is best to prep all your ingredients ahead to help with the timing.

Soak split peas for 4-8 hours in 1-1/2 cups of water. Drain + rinse well.

[pot 1] Bring split peas to a boil with 1 cup of water + 1/4 tsp turmeric. Reduce heat + simmer, adding vegetable broth 1/4 cup at a time as water is absorbed. Be careful not to scorch. Lentils should be very soft and mushy when cooked.

[pot 2] Meanwhile, bring rice, 1-1/2 to 2 cups water + spices to a boil in a medium pot. Stir + simmer till tender. Remove from heat.

[pan 3] Heat a small amount of oil in a large pan with a lid. Fry eggplant in batches till tender. Remove from pan as cooking is complete.

[pan 4] Heat 2 Tbs oil in a small pan. Saute onion, garlic, chili pepper + ginger over medium low heat until very tender, about 10 minutes. Stir frequently + do not allow to brown. Remove from heat.

[pan 3] Once eggplant is cooked + removed from pan. Steam summer squash + zucchini in a few tablespoons of water until nearly cooked, about 5 minutes. Add cooked lentils, onion mixture + eggplant to to squash + stir gently to combine. [The lentils act as a sauce.]

Serve over yellow sweet rice. Serves 4-6.

Black Bean Spinach Soup

By

On November 7, 2010

In Beans, Tofu + Lentils, Recipes


2 cups Black Beans [dried, soaked 8 hours]
Olive Oil
3 Garlic Cloves [minced]
1/2 cup Onion [chopped]
1 can Tomatoes [chopped]
1/4 cup Sun Dried Tomatoes [not in oil, chopped]
1/4 tsp Salt
1/4 tsp Chipotle Chili Powder
1/4 tsp Cumin
1/4 tsp Marjoram
1/2 cup Vegetable Broth
2 cups + Spinach

Pressure cook the beans till very tender, reserve liquid.

Heat a tablespoon of olive oil in a medium sauce pot. Saute onion + garlic for 5 minutes, till softened. Add tomatoes, sun dried tomatoes, broth, herbs + spices. Simmer for 5 minutes more. Add beans + spinach, simmer for another 5 minutes. Stir very well, mashing some beans till soup has thickened slightly or add reserved bean cooking liquid till desired consistency.

Serves 4 to 6.

Smoky Eggplant Dip

By

On November 6, 2010

In Recipes, Vegetables + Fruit

5 Eggplants [small to medium]
1 Tbs White Onion [finely minced]
1 Garlic Clove [finely minced]
1 Tbs Tahini [raw]
1 tsp + Extra Virgin Olive Oil
1/4 tsp + Smoked Sea Salt
1 tsp Chives [fresh, chopped]
1 tsp Thyme [fresh, chopped]
Smoked Spanish Paprika [for garnish]

Preheat oven to 400 degrees F. Lightly oil a large baking sheet.

Pierce eggplants several times with a knife. [Leave the tops on as a handle.] Place on the burner of a gas stove + allow to cook for 10 minutes, turning occasionally. The skins should be blackened and blistering + the interior softened.

Cut off the stems + slice the eggplants in half. Place them face down on the baking sheet + bake for about 25 minutes until the flesh is very soft.

Carefully scoop the pulp out of the charred skins + into a bowl. Mash well with a fork, adding in the tahini, garlic, onion, 1 tsp extra virgin olive oil + 1/4 tsp sea salt. Refrigerate several hours until chilled.

Stir in herbs, season with salt to taste. Serve with a french baguette, garnished with smoked spanish paprika + a little bit of finishing salt.

Mango Black Beans

By

On October 20, 2010

In Beans, Tofu + Lentils, Recipes

1 cup Black Beans [dried, soaked over night]
1/4 tsp Marjoram [dried]
2 Tbs Olive Oil
1 cup Onion [finely chopped]
3 Garlic Cloves [minced]
2 Mangoes [minced/smashed into a chunky puree]
dash White Pepper
1/4 tsp Allspice [ground]
1/2 tsp Thyme [fresh]
Salt

Rinse soaked beans well. Cook in a pot, just covered by water with marjoram until tender, about 20+ minutes.

Heat olive oil to medium then saute onions and garlic till translucent. Add mango, pepper, thyme + allspice. Simmer for 5 minutes over low heat.

Drain beans leaving a little bit behind + reserve their liquid. Stir mango + onion mixture into beans. Simmer 5 minutes more, adding additional cooking liquid if necessary.

Serves 4 over brown rice + well sauteed cabbage.

Curly Kale Salad

By

On October 8, 2010

In Recipes, Vegetables + Fruit


3 cups Curly Green Kale [finely sliced]
1 Carrot [shredded]

Dressing:
2 Tbs Tahini [raw]
2 Tbs Water
1 Lemon [juice only]
1 Garlic Clove
Sea Salt

Blend dressing ingredients with a blender until smooth + thickened. Toss with kale + carrots.

An individual lunch size serving.

Curry Deviled Eggs

By

On September 30, 2010

In Eggs, Recipes


2 Eggs [free range, hard boiled]*
2 tsp Mayonnaise
1/4 tsp Sweet Curry Powder
Sea Salt
dash Cayenne Pepper
2 Chives [minced]

Peel eggs + slice in half. Combine yolks with mayonnaise, curry + salt. Mash together until very smooth. Fill centers of eggs with yolk mixture. Top with chives + a dash of cayenne pepper.

A delicious single serving.

*Tip:  Very fresh eggs are hard to peel.  Eggs 7-10 days old are best for hard boiling.  Poach or fry fresh eggs.  You can tell the age of an egg by how close the white is to the yolk.

Southwest Pinto Stew

By

On September 29, 2010

In Beans, Tofu + Lentils, Recipes, Vegetables + Fruit

1 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Carrot [sliced]
1 Bell Pepper [chopped]
1 Zucchini [chopped]
2 cups Pinto Beans
1-14 oz can Tomatoes
2 Tbs Olive Oil
Sea Salt [or Redmond salt]
2 cups Vegetable Broth
dash Chipotle Chili Powder
1/4 tsp Marjoram
1/4 tsp Cumin
1/2 tsp Chili Powder [a good blend with oregano]

Heat oil in a large stock pot. Saute onion, seasoned with salt, for 5 minutes over medium heat. Add carrots, peppers, and garlic + saute for 5 minutes more. Add zucchini + cook for 5-10 minutes, until all vegetables have softened. Add spices, stirring till fragrant. Add tomatoes, vegetable broth + beans. Simmer for 15 minutes.

Serves 4. Great with homemade tortillas + avocado slices.

Oven Sweet Potato Rounds

By

On September 22, 2010

In Recipes, Vegetables + Fruit

2 Sweet Potatoes [red flesh, cut into 1/2″ round slices]
1 Tbs Mexican Mint Marigold [fresh, chopped, or substitute French Tarragon]
1 Tbs Basil [fresh, chopped]
1 tsp Extra Virgin Olive Oil
Sea Salt

Preheat oven to 400 degrees F. Toss sweet potatoes with olive oil and spread onto a baking sheet. Roast for 15 minutes, until underside is brown. Turn and roast 10-15 minutes more to brown the other side. Toss with sea salt + herbs.

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