ingredients:
2 T olive oil or coconut oil
1 red or yellow onion, chopped
2 garlic cloves, minced
1/2 cup fresh cranberries
1 tsp chili powder
1 tsp curry powder
1 pound butternut squash, pumpkin or sweet potatoes, cubed
1 1/2 cups quinoa
1/2 cup pistachios, shelled
1/4 cup craisins
salt and pepper taste
1/8 t nutmeg
1. Place diced squash on a baking sheet, drizzle with oil and roast at 400 degrees for about 30 minutes (till tender).
2. Heat oil in a large saucepan over medium heat. Add onion. Cook till onions are tender. Add garlic, fresh cranberries, chili powder and curry. Add quinoa, half of pistachios, salt, pepper and nutmeg. Stir together and cook for about 5 minutes. Add 3 cups water, stir, bring to boil, then reduce heat to low. Cook about 15-20 minutes till quinoa is fluffy and all moisture is absorbed. Add remaining pistachios and craisins. Garnish with fresh flat leave parsley if desired.
Showing posts with label side. Show all posts
Showing posts with label side. Show all posts
Wednesday, December 2, 2015
Tuesday, July 15, 2014
Fermented Garlic Scapes
Ingredients:
A bunch of fresh garlic scapes
2 T sea salt
1 T fresh dill (optional)
filtered water to fill the jar
Directions:Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. Cover and ferment on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days)
Refrigerate to stop the fermentation process and enjoy!
Mexican Yellow Rice
My kids LOVE yellow rice. This is a hit at our house with any Mexican meal!
ingredients:
1 onion, diced
1 tomato, diced (optional)
2 cloves garlic, crushed
1 T coconut oil
1/2 t ground turmeric
1/4 t ground cumin
1/4 t ground coriander
1/4 t crushed red pepper (optional)
2 cups rice, soaked in water for (1 hour up to overnight)
4 cups water or bone broth
Directions:
1. drain and rinse rice
2. In a large pot, saute onion in 1 T coconut oil. Once onions are translucent add garlic and tomato. Cook together for 1 minute. Then add spices. Cook together for 3 minutes over medium heat.
3. Add rice and cook with the spice mixture for about 5 minutes. Add more coconut oil if needed.
4. Add liquid and bring to boil. Then lower to simmer till rice is cooked. 20-40 minutes depending on the rice variety. Add more turmeric for brighter yellow color.
ingredients:
1 onion, diced
1 tomato, diced (optional)
2 cloves garlic, crushed
1 T coconut oil
1/2 t ground turmeric
1/4 t ground cumin
1/4 t ground coriander
1/4 t crushed red pepper (optional)
2 cups rice, soaked in water for (1 hour up to overnight)
4 cups water or bone broth
Directions:
1. drain and rinse rice
2. In a large pot, saute onion in 1 T coconut oil. Once onions are translucent add garlic and tomato. Cook together for 1 minute. Then add spices. Cook together for 3 minutes over medium heat.
3. Add rice and cook with the spice mixture for about 5 minutes. Add more coconut oil if needed.
4. Add liquid and bring to boil. Then lower to simmer till rice is cooked. 20-40 minutes depending on the rice variety. Add more turmeric for brighter yellow color.
Tuesday, April 29, 2014
Tunisian Turnip Salad
Excellent with Moroccan, Indian, Turkish, Persian...ect
Mix together:
2 turnips, peeled and cut into thin and narrow slices
juice of one lemon
salt to taste
top with a dash of hot sauce or cayenne pepper if desired
Serve as a side salad or topping for a main dish.
Fruit Chat (Indian Fruit Salad)
From my Indian Adventure....AKA Indian Cooking Class at John Micheal Kohler Arts Center!
Mix together:
2 diced, cooked potatoes
2 bananas, diced or sliced
1 papaya, diced (optional if difficult to find)
1 mango, diced
1 apple, diced
1 cup pineapple, diced
1 orange, peeled and cut in segments
juice of one lemon
2 T mint leaves, chopped
1 t sugar (optional, I leave this out)
1 t Sambhar curry powder (more or less depending on spice preference)
about 2 t tamarand paste (more or less depending on taste preference
* Find tamarand paste at an Indian Market or ethnic sections of grocery stores. Union Market in Sheboygan carries it!
Mix together:
2 diced, cooked potatoes
2 bananas, diced or sliced
1 papaya, diced (optional if difficult to find)
1 mango, diced
1 apple, diced
1 cup pineapple, diced
1 orange, peeled and cut in segments
juice of one lemon
2 T mint leaves, chopped
1 t sugar (optional, I leave this out)
1 t Sambhar curry powder (more or less depending on spice preference)
about 2 t tamarand paste (more or less depending on taste preference
* Find tamarand paste at an Indian Market or ethnic sections of grocery stores. Union Market in Sheboygan carries it!
Monday, April 21, 2014
Simple Green Rice
 |
| When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. |
Simplified, Inspired by: Mexico the Beautiful Cookbook - Recipe from the Mexican Region: Morelos
Ingredients:
2 cups long grain white rice (or brown rice)
5 oz fresh spinach (It will work with less if you don't have this much! This is a great way to use spinach that is close to going bad.)
1/2 to 1 cup fresh cilantro leaves
1 T chopped onion (or half an onion if you want more flavor)
1 garlic clove
1/2 cup water
2 T oil
3 cups hot water
salt
Directions:
1. Soak the rice for 5 minutes in warm water, rinse well and drain.
2. Combine in a blender: spinach, cilantro, onion, garlic, 1/2 cup water and about 1/2 tsp salt.
3. Heat the oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from heat and drain off excess oil. Add the spinach-cilantro puree to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. (It will take longer if you use brown rice.)
Ingredients:
2 cups long grain white rice (or brown rice)
5 oz fresh spinach (It will work with less if you don't have this much! This is a great way to use spinach that is close to going bad.)
1/2 to 1 cup fresh cilantro leaves
1 T chopped onion (or half an onion if you want more flavor)
1 garlic clove
1/2 cup water
2 T oil
3 cups hot water
salt
Directions:
1. Soak the rice for 5 minutes in warm water, rinse well and drain.
2. Combine in a blender: spinach, cilantro, onion, garlic, 1/2 cup water and about 1/2 tsp salt.
3. Heat the oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from heat and drain off excess oil. Add the spinach-cilantro puree to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. (It will take longer if you use brown rice.)
Thursday, March 13, 2014
Fermented Dilly Carrots
5 to 7 carrots, peeled and cut into sticks
2 T sea salt
1 T fresh dill (or 1 tsp dried dill weed)
3 to 4 cloves of garlic, quartered
1 tsp black peppercorns
filtered water
Refrigerate to stop the fermentation process and enjoy!
*You can use this same basic recipe with any veggies
*Add spicy peppers or red pepper flakes if you like things spicy
Beet and Apple Relish
Ingredients:
3 large large apples (about
1 ½ pounds, cored but not peeled)
3 large beets (about
1 ½ pounds, peeled)
2 star anise pods (optional)
1 tbsp whole cloves
2 tbsp unrefined sea salt
Instructions:
Shred apples and beets by hand, or in a food processor.
Toss the shredded apples and beets together until well-combined and mixed together.
Add the star anise and whole cloves to the apples and beets, and continue to toss until the spices are evenly distributed among the shredded fruit and vegetables.
Add about one cup of mixture to a blender with 1 cup water and 2 tbsp sea salt. Puree. Then pour over apple beet mixture.
Mash with a veggie pounder, wooden spoon or mallet to encourage the fruit and vegetables to release their juices, creating a brine to encourage the proliferation of beneficial bacteria.
Ferment in a mason jar (with the lid on) for a minimum of three to four days, or longer, depending on the temperature in your kitchen and your desired taste.
After your apple and beetroot relish has sufficiently cultured, gently pick out the star anise pods and whole cloves.
Place the apple and beetroot relish into a blender or food processor and process until smooth. (optional)
Shred apples and beets by hand, or in a food processor.
Toss the shredded apples and beets together until well-combined and mixed together.
Add the star anise and whole cloves to the apples and beets, and continue to toss until the spices are evenly distributed among the shredded fruit and vegetables.
Add about one cup of mixture to a blender with 1 cup water and 2 tbsp sea salt. Puree. Then pour over apple beet mixture.
Mash with a veggie pounder, wooden spoon or mallet to encourage the fruit and vegetables to release their juices, creating a brine to encourage the proliferation of beneficial bacteria.
Ferment in a mason jar (with the lid on) for a minimum of three to four days, or longer, depending on the temperature in your kitchen and your desired taste.
After your apple and beetroot relish has sufficiently cultured, gently pick out the star anise pods and whole cloves.
Place the apple and beetroot relish into a blender or food processor and process until smooth. (optional)
Enjoy!
Monday, February 17, 2014
Cortido with Kale
supplies:
large metal bowl or pot
veggie stomper (potato masher, meat pounder or something else to pound your veggies with)
2 - wide-mouth quart jars with lids (or) 1 - half gallon jar with a lid
canning jar funnel makes for less mess!
ingredients:
Directions:
large metal bowl or pot
veggie stomper (potato masher, meat pounder or something else to pound your veggies with)
2 - wide-mouth quart jars with lids (or) 1 - half gallon jar with a lid
canning jar funnel makes for less mess!
 |
| If you look closely, you can see the small 4 oz. jar inside the wide-mouth jar. |
ingredients:
- 1/2 one green cabbage, cored and shredded
- 2 medium carrots, grated
- 1 or 2 handfuls of fresh kale, chopped
- 1/2 - 1 tsp red pepper flakes
- 1 tsp dried Oregano
- 2 T salt
- 1 cup water
- *I used the middle size grating option on my food processor.
Directions:
- Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes and Oregano
- In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.
- Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)
- Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.
Fermented Cabbage, Carrot and Beet
supplies:
large metal bowl or pot
veggie stomper (potato masher, meat pounder or something else to pound your veggies with)
2 - wide-mouth quart jars with lids (or) 1 - half gallon jar with a lid
canning jar funnel makes for less mess!
ingredients:
1/2 one green cabbage, cored and shredded
2 medium carrots, grated
2 or 3 beets, peeled and grated
1/2 - 1 tsp red pepper flakes
2 T salt
1 cup water
*I used the middle size grating option on my food processor.
Directions:
Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes.
In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.
Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)
Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.
large metal bowl or pot
veggie stomper (potato masher, meat pounder or something else to pound your veggies with)
2 - wide-mouth quart jars with lids (or) 1 - half gallon jar with a lid
canning jar funnel makes for less mess!
ingredients:
1/2 one green cabbage, cored and shredded
2 medium carrots, grated
2 or 3 beets, peeled and grated
1/2 - 1 tsp red pepper flakes
2 T salt
1 cup water
*I used the middle size grating option on my food processor.
 |
| Grated Veggies |
 |
| Pounding the Veggies |
 |
| Pushing down the veggies so that they are covered in liquid |
Directions:
Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes.
In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.
Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)
Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.
Friday, January 24, 2014
Curried Carrots, Broccoli and Kale
Ingredients
4-5 carrots, halved and cut into 2-3 inch sticks
1 broccoli crown, cut into bite sized pieces
1 onions, cut into thin slices
1 bunch of kale, cleaned and torn into pieces (remove tough rib down the middle)
2-3 garlic cloves, crushed
1 T fresh ginger, grated
1 tsp curry
salt and pepper to taste
coconut oil
Directions:
1. Preheat oven to 400 degrees.
2. Melt about 1 T coconut oil. Place carrots and broccoli on a roasting pan. Drizzle with melted coconut oil. Sprinkle curry, add crushed garlic, grapted ginger, salt and pepper over veggies, mixed together. Roast for 20-30 minutes till veggies are tender and crispy.
3. In a saute pan (cast iron if you have it). Melt 1 T coconut oil and saute the onion. (about 5-8 minutes). Add kale and continue to saute till soft.
4. Once carrots and broccoli are finished in the oven, stir them into the kale and onion mixture.
5. Add more curry, salt or pepper if desired. *Add a dash of Cayenne for more spice!
Enjoy! We often call any roasted vegetables "veggie fries" at our house. My little boys love anything that is called "fries."
4-5 carrots, halved and cut into 2-3 inch sticks
1 broccoli crown, cut into bite sized pieces
1 onions, cut into thin slices
1 bunch of kale, cleaned and torn into pieces (remove tough rib down the middle)
2-3 garlic cloves, crushed
1 T fresh ginger, grated
1 tsp curry
salt and pepper to taste
coconut oil
Directions:
1. Preheat oven to 400 degrees.
2. Melt about 1 T coconut oil. Place carrots and broccoli on a roasting pan. Drizzle with melted coconut oil. Sprinkle curry, add crushed garlic, grapted ginger, salt and pepper over veggies, mixed together. Roast for 20-30 minutes till veggies are tender and crispy.
3. In a saute pan (cast iron if you have it). Melt 1 T coconut oil and saute the onion. (about 5-8 minutes). Add kale and continue to saute till soft.
4. Once carrots and broccoli are finished in the oven, stir them into the kale and onion mixture.
5. Add more curry, salt or pepper if desired. *Add a dash of Cayenne for more spice!
Enjoy! We often call any roasted vegetables "veggie fries" at our house. My little boys love anything that is called "fries."
Thursday, December 19, 2013
Asian Fusion Brussel Sprouts
My favorite way to prepare brussel sprouts.
ingredients:
1.5 lbs brussel sprouts, ends cut off and sliced in half
1 T coconut oil
2 cloves of garlic, crushed
juice from half of one fresh lemon
juice from half of one fresh lemon
salt and pepper to taste
1 T fish oil
1 T Coconut Aminos or Soy Sauce
directions:
1 T fish oil
1 T Coconut Aminos or Soy Sauce
directions:
1. Preheat oven to 400 degrees.
2. Toss together brussel sprouts, coconut oil, garlic, lemon juice, salt and pepper. Roast in oven for 30-40 minutes, depending on how tender you want the brussel sprouts.
3. Then sprinkle with fish oil and Coconut Aminos.
options: add fresh spinach or slightly wilted kale to make a salad, add cashews or peanuts, mix in shredded carrots and cabbage to make a simple slaw
Monday, July 1, 2013
Green Rice
Inspired by: Mexico the Beautiful Cookbook - Recipe from the Mexican Region: Morelos
Ingredients:
2 cups long grain white rice (or brown rice)
5 oz fresh spinach (It will work with less if you don't have this much! This is a great way to use spinach that is close to going bad.)
1 cup cilantro leaves
1 T chopped onion
1 garlic clove
1/2 cup water
2 T oil
3 cups hot water
salt
Directions:
1. Soak the rice for 5 minutes in warm water, rinse well and drain.
2. Rinse the spinach well, place in a saucepan with no added water, cover and cook over low heat for 5 minutes. Transfer to blender, add cilantro, onion, garlic and 1/2 cup water and puree. Set aside.
3. Heat the oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from heat and drain off excess oil. Add the spinach-cilantro puree to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. (It will take longer if you use brown rice.)
Ingredients:
2 cups long grain white rice (or brown rice)
5 oz fresh spinach (It will work with less if you don't have this much! This is a great way to use spinach that is close to going bad.)
1 cup cilantro leaves
1 T chopped onion
1 garlic clove
1/2 cup water
2 T oil
3 cups hot water
salt
Directions:
1. Soak the rice for 5 minutes in warm water, rinse well and drain.
2. Rinse the spinach well, place in a saucepan with no added water, cover and cook over low heat for 5 minutes. Transfer to blender, add cilantro, onion, garlic and 1/2 cup water and puree. Set aside.
3. Heat the oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from heat and drain off excess oil. Add the spinach-cilantro puree to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. (It will take longer if you use brown rice.)
Tuesday, June 4, 2013
Baked Kale Chips
Tried this for the first time today. Everyone loved them...even the 2 year old!
Ingredients:
1 bunch of kale, cleaned and roughly chopped *also works well with kohlrabi or broccoli greens
1 or 2 cloves of garlic, crushed
about 1/4 tsp salt
about 1 tsp olive oil
Directions:
1. Preheat oven to 350 degrees
2. Place kale on a baking sheet (lined with parchment paper if you want). Drizzle oil over kale, sprinkle with garlic and salt. Mix together and bake for 10-15 minutes till crispy.
Tuesday, May 28, 2013
Roasted Summer Salad
Ingredients:
(For Roasted Veggies)
5-6 sweet potatoes, cleaned and chopped into 1 inch cubes
4-5 beets, peeled, chopped into 1 inch cubes
1 onion, peeled and chopped into chunky pieces
1 zucchini, cleaned and sliced, half inch wide slices
1/2 or 1 whole bell pepper (green, red or yellow), cleaned and chopped
3 cloves of garlic, minced
Italian Seasoning Mix (1/4 tsp of each: dried basil, dried oregano, dried thyme, dried rosemary)
salt and pepper to taste
Dressing:
1/4 cup olive oil
3 T red wine vinegar
2 T whole grain mustard *Use more or less mustard depending on your preference. Start with 1 T if you think 2 might be too much.
Juice fron half of one lemon
1 tsp honey or maple syrup
1/2 tsp salt
1/2 cup fresh chopped herbs (combine whatever you have, I had a little: basil, mint, oregano, and chives)
Garnish:
1/2 to 1 cup red cabbage, chopped
1/2 cup apple, grated (I did not do this, but I think it would be good)
Directions:
1. Preheat oven to 400 degrees.
2. Spread veggies to be roasted over two cookie sheets or roasting pans. Drizzle with olive oil, garlic, Italian Seasoning, salt and pepper. Roast at 400 for 30-45 minutes. Roast till veggies are soft, but still firm enough to hold their shape.
3. Mix together dressing while veggies are roasting. Once veggies are done to your liking put them into a large bowl or dutch oven. Pour dressing over the veggies and add garnish of cabbage and/or apple.
4. Enjoy warm or as a cold salad.
If you want to serve as a cold salad, make it the night before. The flavors intensify in the refrigerator overnight.
optional additions: pistachios, feta or goat cheese, fresh arugula...use your imagination!
Serving Suggestions: Serve cold over a bed of spinach and arugula.
(For Roasted Veggies)
5-6 sweet potatoes, cleaned and chopped into 1 inch cubes
4-5 beets, peeled, chopped into 1 inch cubes
1 onion, peeled and chopped into chunky pieces
1 zucchini, cleaned and sliced, half inch wide slices
1/2 or 1 whole bell pepper (green, red or yellow), cleaned and chopped
3 cloves of garlic, minced
Italian Seasoning Mix (1/4 tsp of each: dried basil, dried oregano, dried thyme, dried rosemary)
salt and pepper to taste
Dressing:
1/4 cup olive oil
3 T red wine vinegar
2 T whole grain mustard *Use more or less mustard depending on your preference. Start with 1 T if you think 2 might be too much.
Juice fron half of one lemon
1 tsp honey or maple syrup
1/2 tsp salt
1/2 cup fresh chopped herbs (combine whatever you have, I had a little: basil, mint, oregano, and chives)
Garnish:
1/2 to 1 cup red cabbage, chopped
1/2 cup apple, grated (I did not do this, but I think it would be good)
Directions:
1. Preheat oven to 400 degrees.
2. Spread veggies to be roasted over two cookie sheets or roasting pans. Drizzle with olive oil, garlic, Italian Seasoning, salt and pepper. Roast at 400 for 30-45 minutes. Roast till veggies are soft, but still firm enough to hold their shape.
3. Mix together dressing while veggies are roasting. Once veggies are done to your liking put them into a large bowl or dutch oven. Pour dressing over the veggies and add garnish of cabbage and/or apple.
4. Enjoy warm or as a cold salad.
If you want to serve as a cold salad, make it the night before. The flavors intensify in the refrigerator overnight.
optional additions: pistachios, feta or goat cheese, fresh arugula...use your imagination!
Serving Suggestions: Serve cold over a bed of spinach and arugula.
Saturday, May 11, 2013
Fermented and Fresh Salsa
Ingredients:
1 jar of fermented tomatillos
1/2 medium red onion
1/2 cup fresh cilantro, chopped
1/2 green bell pepper
1/2 - 1 jalapeno or serrano pepper
Directions:
Chop fresh ingredients or through them together in your food processor.
Mix together fresh and fermented ingredients.
*This last time, I strained the juice off of the fermented tomatillos, then I pureed two or three fresh tomatillos and mixed that into the salsa. Still experimenting with texture and flavor!
Enjoy this salsa as you would any other salsa.
Fermented Tomatillos
Ingredients:
6-8 tomatillos (enough to fill a mason jar 3/4 full when chopped)
1 cup filtered water
1 T salt
Directions:
Mash one tomatillo with a vegetable stomper/pounder or potato masher.
Dice the remaining tomatillos and put in a clean mason jar. Dissolve salt into water and stir together with mashed tomatillo. Pour the liquid over the diced tomatillos. Add more filtered water if needed to cover vegetables. Allow to ferment in a sealed jar for 3 to 5 days. I started with 4 days and liked the results.
*Length of fermenting depends on the temperature of the room. You may need longer in a cool room. If your jar is not bubbly or your veggies still taste salty then you need more time.
Use your tomatillos to make Fresh and Fermented Salsa or just eat them plain. They are delicious and an excellent probiotic!
Friday, May 10, 2013
Cortido - Latin American Kraut
Latin American Sauerkraut (Cortido) – adapted slightly from Nourishing Traditions
Makes 2 quarts
1 large cabbage, cored and shredded (keep some chunkier if you like a bigger texture)
1 cup carrots, grated or thinly sliced
1 cup carrots, grated or thinly sliced
2 medium onions, quartered lengthwise and thinly sliced
1/4 cup fresh oregano (or about 1 tsp dried oregano)
½ - 1 t red pepper flakes (more if you really like spice)
2 T salt
1/4 cup fresh oregano (or about 1 tsp dried oregano)
½ - 1 t red pepper flakes (more if you really like spice)
2 T salt
1 cup water
Directions:
Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes and Oregano
In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.
Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)
Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.
Directions:
Mix grated veggies together in a large metal bowl or even a large pot would work. Don't use glass or ceramic or you may crack your bowl. Add red pepper flakes and Oregano
In a blender, combine water, salt and about 1 cup of the veggie mixture. Puree till smooth.
Mix liquid and veggies together. Stomp with a vegetable stomper for about 5 minutes. (use a potato masher, meat pounder or other kitchen gadget if you do not have a stomper) Divide mixture between 2 - quart mason jars or use a larger half gallon jar. Press veggies down with veggie stomper and make sure the veggies are covered with liquid. I often put a small (4oz) mason jar inside a wide-mouth mason jar to weigh the veggies down so that they are always covered with liquid. (glass baby food jars are the perfect size too)
Put the lids on your jars. Allow jars to sit in room temperature for 3-5 days. Bubbles should be forming and the mixture should not taste salty when it is fermented. Once fermented to your liking, move to cold storage (basement cellar) or refrigerator.
*The length of fermenting will vary depending on the temperature of your room. Experiment and figure out what you like. The kraut should not really taste salty, but more sour "like vinegar." Also you should see bubbles in the jar and when you open the jar there will be a release of pressure like when you open a carbonated drink.
*If you are getting into vegetable fermenting/culturing this is a nice quality "pounder."
*If you are getting into vegetable fermenting/culturing this is a nice quality "pounder."
Monday, July 30, 2012
Fresh Herb Waffles
Another great chic pea recipe from Clean Eating Magazine
ingredients:
waffle iron
2 cups cooked chic peas
3 cloves garlic
2 eggs or 5 eggs worth of Energy Egg Replacer
1/4 cup chopped red onion
1/4 cup fresh cilantro
1/4 cup fresh parsley or spinach
1 1/2 tsp cumin
1 1/2 tsp ground coriander
pinch of salt
1/4 cup chic pea flour
1 1/2 tsp baking powder
Directions:
Preheat waffle iron.
In a food processor or blender, combine chic peas, garlic, egg replacer, onion, herbs, and spices. Process/blend until almost smooth. Add flour and baking powder, pulse until well mixed.
Mist waffle iron with olive oil cooking spray. Pour batter into waffle iron (about 1/2 cup batter per waffle). Cook until light brown, about 10 minutes. Top with tahini, favorite veggies or other creative sauces.
ingredients:
waffle iron
2 cups cooked chic peas
3 cloves garlic
2 eggs or 5 eggs worth of Energy Egg Replacer
1/4 cup chopped red onion
1/4 cup fresh cilantro
1/4 cup fresh parsley or spinach
1 1/2 tsp cumin
1 1/2 tsp ground coriander
pinch of salt
1/4 cup chic pea flour
1 1/2 tsp baking powder
Directions:
Preheat waffle iron.
In a food processor or blender, combine chic peas, garlic, egg replacer, onion, herbs, and spices. Process/blend until almost smooth. Add flour and baking powder, pulse until well mixed.
Mist waffle iron with olive oil cooking spray. Pour batter into waffle iron (about 1/2 cup batter per waffle). Cook until light brown, about 10 minutes. Top with tahini, favorite veggies or other creative sauces.
Wednesday, April 11, 2012
Squash Pie
Adapted from Elana's Pantry.
Squash Pie
2 medium butternut squash, cut in half, seeded
3 tablespoons melted coconut oil
1 T Energy Egg Replacer mixed with 4 T warm water
1 T vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
½ tsp sea salt
Bake squash in the oven at 350° for 40 minutes, until soft
Scoop squash out of skin, discarding skin
Place squash in food processor with oil, egg replacer, vanilla, cinnamon, nutmeg and salt
Puree until smooth and creamy
Place in a 9-inch pie pan or a casserole dish and bake at 350° for 40 minutes
Squash Pie
2 medium butternut squash, cut in half, seeded
3 tablespoons melted coconut oil
1 T Energy Egg Replacer mixed with 4 T warm water
1 T vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
½ tsp sea salt
Bake squash in the oven at 350° for 40 minutes, until soft
Scoop squash out of skin, discarding skin
Place squash in food processor with oil, egg replacer, vanilla, cinnamon, nutmeg and salt
Puree until smooth and creamy
Place in a 9-inch pie pan or a casserole dish and bake at 350° for 40 minutes
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