2 C. water
pinch of salt
1/4 C. quinoa
6 T. quick-cooking grits
Heat water and salt to a boil in a medium saucepan. Rinse and drain the quinoa. When the water boils, add quinoa and cook 5 minutes. Add the grits, return the water to a boil, lower heat to a simmer and cook covered for another 15-20 minutes. Water should be absorbed and the grains tender. Remove from heat and let sit covered about 5 minutes.
Sunday, May 3, 2009
Pasta Cavalfiore
1/3 C. currants
8 oz canned tomato sauce
1/4 tsp. crumbled saffron
1 T. olive oil
1 C. chopped onions
3 garlic cloves, minced
red pepper flakes to taste
8 C. cauliflower florets
1/2 tsp. salt
1 T. anchovy paste or 2-3 minced anchovy fillets
1/4 C. toasted pine nuts or pistachios
1 T. lemon juice
2 T. chopped fresh parsley
1/2 lb whole wheat pasta
grated Parmesan/Romano cheese
Heat tomato sauce in small saucepan to boiling. Add currants and saffron, remove from the heat and let sit covered well preparing the rest of the dish.
Heat pasta water.
Heat olive oil over medium heat in a large skillet or dutch oven. Add onions, garlic and red pepper flakes. Saute over medium-low heat for 10 minutes, until onion are softened and lightly browned.
Add cauliflower and salt and saute a few minutes. Add currants with liquid and anchovies, Cover and cook over low heat, stirring occasionally until the cauliflower is tender. Remove from heat, add nuts, lemon juice and parsley. Cover and keep warm.
Cook pasta according to package directions. Drain and mix well with sauce. Serve topped with grated cheese.
8 oz canned tomato sauce
1/4 tsp. crumbled saffron
1 T. olive oil
1 C. chopped onions
3 garlic cloves, minced
red pepper flakes to taste
8 C. cauliflower florets
1/2 tsp. salt
1 T. anchovy paste or 2-3 minced anchovy fillets
1/4 C. toasted pine nuts or pistachios
1 T. lemon juice
2 T. chopped fresh parsley
1/2 lb whole wheat pasta
grated Parmesan/Romano cheese
Heat tomato sauce in small saucepan to boiling. Add currants and saffron, remove from the heat and let sit covered well preparing the rest of the dish.
Heat pasta water.
Heat olive oil over medium heat in a large skillet or dutch oven. Add onions, garlic and red pepper flakes. Saute over medium-low heat for 10 minutes, until onion are softened and lightly browned.
Add cauliflower and salt and saute a few minutes. Add currants with liquid and anchovies, Cover and cook over low heat, stirring occasionally until the cauliflower is tender. Remove from heat, add nuts, lemon juice and parsley. Cover and keep warm.
Cook pasta according to package directions. Drain and mix well with sauce. Serve topped with grated cheese.
Mixed Grain Pilaf
1 1/2 C. water
generous pinch of salt
1/4 C. millet
1/4 C. quinoa
1/4 C. bulgur
Bring the water to a boil with the salt in a medium saucepan.
Meanwhile rinse the millet and quinoa well. Heat a small skillet over medium-heat. Add the millet and quinoa and toast until dry and just beginning to smell toasty.
Once the water boils, add the toasted millet, quinoa and the bulgur. Return to a boil, lower the heat to as low as possible, cover and cook 15-20 minutes or until all the water has been absorbed and the grains are tender. Remove from the heat and let stand another 5-10 minutes covered. Fluff and serve.
generous pinch of salt
1/4 C. millet
1/4 C. quinoa
1/4 C. bulgur
Bring the water to a boil with the salt in a medium saucepan.
Meanwhile rinse the millet and quinoa well. Heat a small skillet over medium-heat. Add the millet and quinoa and toast until dry and just beginning to smell toasty.
Once the water boils, add the toasted millet, quinoa and the bulgur. Return to a boil, lower the heat to as low as possible, cover and cook 15-20 minutes or until all the water has been absorbed and the grains are tender. Remove from the heat and let stand another 5-10 minutes covered. Fluff and serve.
Buttermilk Cornbread
1 C. stoneground yellow cornmeal
1 C. whole wheat flour
1 T. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 T. sugar
1 1/4 C. buttermilk
1 lg. egg
1/4 C. oil (canola preferred)
2 T. butter or margarine
Preheat oven to 375.
Combine cornmeal, baking powder, salt, baking soda and sugar and whisk well.
In a small bowl or liquid measuring cup, whisk together buttermilk, egg and oil.
Place over medium heat a 9 to 10-inch ovenproof skillet. Add the butter and heat until the butter melts and is sizzling. Tilt to coat the sides of the skillet.
While the butter melts, pour the wet ingredients into the dry and stir together, using a spoon or spatula, combining with as few strokes as possible. Scrape into the hot pan and put in the oven.
Bake 25-30 minutes or until golden brown on top. Cut into wedges and serve hot.
1 C. whole wheat flour
1 T. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 T. sugar
1 1/4 C. buttermilk
1 lg. egg
1/4 C. oil (canola preferred)
2 T. butter or margarine
Preheat oven to 375.
Combine cornmeal, baking powder, salt, baking soda and sugar and whisk well.
In a small bowl or liquid measuring cup, whisk together buttermilk, egg and oil.
Place over medium heat a 9 to 10-inch ovenproof skillet. Add the butter and heat until the butter melts and is sizzling. Tilt to coat the sides of the skillet.
While the butter melts, pour the wet ingredients into the dry and stir together, using a spoon or spatula, combining with as few strokes as possible. Scrape into the hot pan and put in the oven.
Bake 25-30 minutes or until golden brown on top. Cut into wedges and serve hot.
Sticky Salmon
1 lb. salmon fillets
marinade:
3 T. soy sauce
2 T. ketchup
1 T. white wine vinegar
1 tsp. Asian sweet chili sauce
2 T. brown sugar
Skin the fillets and cut into 2-inch chunks.
Place ingredients for the marinade in a small saucepan and cook over a gentle heat until the sugar had dissolved.
Pour into an ovenproof dish and let cool. Add salmon chunks, turn to coat and marinade at least one hour and up to ten.
Preheat oven to 400. Bake salmon for 20 minutes, basting with marinade after 10.
marinade:
3 T. soy sauce
2 T. ketchup
1 T. white wine vinegar
1 tsp. Asian sweet chili sauce
2 T. brown sugar
Skin the fillets and cut into 2-inch chunks.
Place ingredients for the marinade in a small saucepan and cook over a gentle heat until the sugar had dissolved.
Pour into an ovenproof dish and let cool. Add salmon chunks, turn to coat and marinade at least one hour and up to ten.
Preheat oven to 400. Bake salmon for 20 minutes, basting with marinade after 10.
Paella
1 T. oil
1 garlic clove, peeled and minced
1 onion, peeled and chopped
1 lb chicken breasts, in 1-inch pieces
1/2 lb sausages, casings removed
1 red or green pepper, chopped
1 2/3 cups long grain brown rice
pinch of saffron or 1 tsp. turmeric
1/2 tsp oregano
1/2 tsp smoked paprika
3 C. chicken stock
1 bay leaf
1 C. frozen peas
1/2 lb small, cooked, peeled shrimp
salt and pepper to taste
Heat oil in a large skillet or saute pan. Add garlic and onion and saute until softened. Add chicken and sausage and cook until thoroughly browned. Add red pepper and cook, stirring, for another minute. Add rice along with saffron, oregano and paprika. Cook another minute, stirring constantly.
Pour in stock, add bay leaf and stir well. Bring to a simmer, cover and cook for 30-40 minutes or until all the liquid has been absorbed by the rice.
Add peas and shrimp to the pan and simmer, covered for another 5 minutes. Taste and adjust seasonings, removing bay leaf.
1 garlic clove, peeled and minced
1 onion, peeled and chopped
1 lb chicken breasts, in 1-inch pieces
1/2 lb sausages, casings removed
1 red or green pepper, chopped
1 2/3 cups long grain brown rice
pinch of saffron or 1 tsp. turmeric
1/2 tsp oregano
1/2 tsp smoked paprika
3 C. chicken stock
1 bay leaf
1 C. frozen peas
1/2 lb small, cooked, peeled shrimp
salt and pepper to taste
Heat oil in a large skillet or saute pan. Add garlic and onion and saute until softened. Add chicken and sausage and cook until thoroughly browned. Add red pepper and cook, stirring, for another minute. Add rice along with saffron, oregano and paprika. Cook another minute, stirring constantly.
Pour in stock, add bay leaf and stir well. Bring to a simmer, cover and cook for 30-40 minutes or until all the liquid has been absorbed by the rice.
Add peas and shrimp to the pan and simmer, covered for another 5 minutes. Taste and adjust seasonings, removing bay leaf.
Vegetarian Spaghetti Carbonara
6 lg. eggs, preferably organic
2 C. grated Parmesan & Romano cheeses
4 medium-sized onions
1 T. olive oil
salt & pepper to taste
1/2 lb spaghetti, preferably whole wheat
Heat water for spaghetti in a large pot.
Beat eggs in a medium bowl until smooth. Stir in grated cheeses and freshly ground pepper. Set aside.
Peel, quarter and slice the onions. Heat the olive oil in a large skillet over medium-high heat and saute until they begin to turn golden brown around the edges, about 10 minutes.
Cook the spaghetti according to package directions. Drain well and add to the cooked onions, over a low heat. Add the eggs and toss well, until the eggs are slightly set -- if they set too much, remove from the heat and continue tossing. Season with salt and pepper if necessary.
2 C. grated Parmesan & Romano cheeses
4 medium-sized onions
1 T. olive oil
salt & pepper to taste
1/2 lb spaghetti, preferably whole wheat
Heat water for spaghetti in a large pot.
Beat eggs in a medium bowl until smooth. Stir in grated cheeses and freshly ground pepper. Set aside.
Peel, quarter and slice the onions. Heat the olive oil in a large skillet over medium-high heat and saute until they begin to turn golden brown around the edges, about 10 minutes.
Cook the spaghetti according to package directions. Drain well and add to the cooked onions, over a low heat. Add the eggs and toss well, until the eggs are slightly set -- if they set too much, remove from the heat and continue tossing. Season with salt and pepper if necessary.
Frosted Chocolate Brownies
Brownies:
1 C. unsalted butter, cut into pieces
1 C. unsweetened cocoa powder, sifted
2 C. white sugar
4 lg. eggs
1 C. all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
Frosting:
6 T. unsalted butter, cut into pieces
1/2 C. unsweetened cocoa powder, sifted
1/4 C. hot strong coffee
2 C. confectioner's sugar, sifted
Preheat oven to 350. Grease and flour a 13x9 metal baking pan.
In the top of a double boiler or a heat-proof bowl over simmering water, melt butter and cocoa powder, stirring, until the mixture is smooth. Remove the pan from the heat and beat in the sugar and eggs, one at a time. Stir in the flour, salt and vanilla, stirring to combine well. Spread in baking pan. Bake in the middle of the preheated oven for 20-30 minutes, or until it begins to pull away from the sides and a cake tester inserted in the center comes out almost clean. Do not over bake, Cool in the pan on a rack.
While the brownies cool make the frosting. Use the same sort of double-boiler as with the brownies, melt the butter and cocoa powder, stirring until smooth. Remove from the heat and stir in the hot coffee. Beat in the confectioner's sugar. Beat until frosting is smooth and of spreading consistency. Spread over cooled brownies and chill, covered, for at least an hour or until frosting is firm. Cut into 24-36 squares to serve.
1 C. unsalted butter, cut into pieces
1 C. unsweetened cocoa powder, sifted
2 C. white sugar
4 lg. eggs
1 C. all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
Frosting:
6 T. unsalted butter, cut into pieces
1/2 C. unsweetened cocoa powder, sifted
1/4 C. hot strong coffee
2 C. confectioner's sugar, sifted
Preheat oven to 350. Grease and flour a 13x9 metal baking pan.
In the top of a double boiler or a heat-proof bowl over simmering water, melt butter and cocoa powder, stirring, until the mixture is smooth. Remove the pan from the heat and beat in the sugar and eggs, one at a time. Stir in the flour, salt and vanilla, stirring to combine well. Spread in baking pan. Bake in the middle of the preheated oven for 20-30 minutes, or until it begins to pull away from the sides and a cake tester inserted in the center comes out almost clean. Do not over bake, Cool in the pan on a rack.
While the brownies cool make the frosting. Use the same sort of double-boiler as with the brownies, melt the butter and cocoa powder, stirring until smooth. Remove from the heat and stir in the hot coffee. Beat in the confectioner's sugar. Beat until frosting is smooth and of spreading consistency. Spread over cooled brownies and chill, covered, for at least an hour or until frosting is firm. Cut into 24-36 squares to serve.
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