Posts filed under 'Appetizers'
1 l. onion, peeled and finely chopped
2 tbsp. olive oil
2 tbsp. butter
1 carrot, peeled, finely chopped
3 ribs celery, finely chopped
30 oz. canned white beans, rinsed and drained
1 l. white potato, washed and diced
4 c. vegetable stock
1 bunch fresh kale, chopped
1 tsp. lemon juice
2 tsp. rosemary
2 tsp. thyme
1 tsp. sage
1/2 tsp. fennel seed
1 bay leaf
dash green tabasco
t tsp. soy sauce
1 tbsp. white vinegar
salt, pepper to taste
Saute onion in butter until translucent in large soup pan. Add in celery and carrots. Cook on med low about 3 minutes. Add in kale, cook for a couple of minutes, then add vegetable stock. Add potatoes and remaining ingredients. Cook on med-low for at least 20 minutes, or until potatoes are tender and flavor is melded with other ingredients.
This recipe is also good when you omit the potatoes and substitute with 3 c. of pureed butternut squash.
November 2nd, 2006
1 pkg. yeast
1/4 c. warm water
1 c. cottage cheese
1 egg, slightly beaten
1 tbsp. minced onion
2 tsp. dill
1/4 tsp. soda
2 tbsp. sugar
2 1/4 c. flour
1 tsp. salt
Dissolve yeast in warm water; add cottage cheese and egg. Add remaining ingredients and knead lightly. Let rise doubled. Punch down and knead again. Put into a greased 1 1/2 quart round baking dish. Let rise for about an hour. Bake in 300F oven until golden brown, about 45 min. Brush with butter and sprinkle with salt.
May 10th, 2006
This is based on a Rachael Ray recipe and is so good and different I can’t stop thinking about it. Yumm! Super fun night in with a movie dinner.
Cook Time: 20 minutes
Yield: 4 servings
1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
2 tsp. vegetable oil
2 tsp. soy sauce
1 tbsp. peanut butter
2 tsp. hot sauce
1 tsp. grill seasoning
2 fake chicken cutlets
2 scallions, chopped (optional)
1/2 c. bean spouts (optional)
1/4 c. cilantro leaves, chopped (optional)
1/4 c. chopped peanuts (optional)
Preheat oven.
Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce – spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly according to pizza dough directions.
Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Garnish pizza with peanuts, cut into 8 wedges and serve. This could also be cut into smaller pieces and serves as an appetizer.
April 16th, 2006
From ChefMessy via Martha Stewart’s Baking Handbook (a really great cookbook) Thanks ChefMessy!
Makes a dozen
* 4 cups all-purpose flour, plus more for dusting
* 2 Tbs. baking powder
* 2 tsp. sugar
* 1 tsp. salt
* 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
* 2 cups heavy cream, plus more for brushing (I used whole milk since I didn’t have any cream on hand, and they turned out great)
Preheat oven to 400. Whisk together flour, baking powder, sugar, and salt. Cut in butter (I use my food processor for this). Pour in cream and fold to combine. Dough will be sticky.
Turn out dough onto floured surface. Pat into 1-inch thick round, and cut 2 1/4-inch rounds with a biscuit cutter (I actually just use our cups). Place on unlined baking sheet and bake, rotating halfway through, for 20-25 minutes. Cool on wire rack.
March 30th, 2006
I love Steph’s Tofu from PCC and have recreated the recipe pretty successfully. It’s not a perfect match, but it’s still very tasty!
Serves 4
Prep Time: 15 minutes
Serves: 4-6
Sauce:
2 tbsp. sesame oil
4 tbsp. rice vinegar
2 tbsp. soy sauce
1 tsp. tabasco
dash orange zest
2 tbsp. white miso
3 tbsp. water
3 tbsp. chopped, fresh ginger
1 – 2 loafs firm tofu
Mix all sauce ingredients. Chop tofu into bite-sized pieces. Marinate in sauce overnight or for at least 3 hours. Bake at 450 until golden brown around edges.
Try serving this with the greens recipe! Yummy and oh so healthy!
January 30th, 2006
Total Time Needed: 4 hrs.
Makes: 5 Dozen
December 27th, 2005
Crunchy Paprika Chickpeas
Total Time Needed: 45 min.
Active Time: 5 min.
Makes 4 c. (this will serve about 6)
4 cans chickpeas
6 tbsp. Olive oil
3 tsp. Salt
2 tsp. Paprika
1/2 tsp. Cayenne pepper (or more to taste)
Preheat oven to 450F. Drain and rinse chickpeas and pat dry. Transfer to a rimmed baking sheet, toss with olive oil. Roast until brown and crunchy – about 35 min. Remove and sprinkle with spices. Place back in the oven for 3-5 min. Serve when cooled. These will keep in an airtight container for 2 days.
Note: This recipe is adapted from Everyday Food
December 27th, 2005
Top any salad, marinate any vegetable (meat if you must), or roast any veggie in these tasty dressings! Plus, they whip up in under five minutes.
Asian:
2 tbsp. Rice vinegar
1 1/2 tbsp. Soy sauce
1 tbsp. Sesame oil
1 tsp. Spicy mustard
1/4 tsp. tabasco
1 tsp. Sesame seeds (optional)
French:
2 tbsp. Red wine vinegar
1 tbsp. Lemon juice
1 tbsp. Olive oil
1 tsp. Dijon
2 tsp. Mayo (optional)
Orange:
1 tsp. Orange zest
1/3 c. orange juice
1 tbsp. Red wine vinegar
1/4 c. olive oil
salt, pepper
December 27th, 2005
Total Time Needed: 3 hrs
Active Time: 30 min.
Makes 2 quarts
2 # Kirby cucumbers sliced thinly
1 med onion
2 tbsp. salt
2 c. cider vinegar
1 c. sugar
1 tbsp. Yellow mustard seed
1/2 tsp. Celery seed
Place sliced cucumbers and onions in a colander (with a bowl to catch excess water) and toss with salt. Place in refrigerator for an hour. Rinse well and drain. Pat dry and transfer into a large bowl. Set aside.
Bring vinegar, sugar, and spices to a boil, stirring. Reduce heat and simmer for about 4 min. Let cool for 10 min. Pour brine over cucumber and onion mixture and let cool completely – about 30 min. Transfer to airtight containers and refrigerate at least a week before serving.
Note: This is a Martha Stewart Living recipe
December 27th, 2005
Serves: 30 pups
Total Time Needed: 30 min.
1.5 c. white cornmeal
1/2 c. flour, sifted
2.5 tsp. Baking powder
1.5 tsp. Salt
1/2 tsp. Pepper
1/3 c. chopped onion
1 c. milk
1 beaten egg
3 tbsp. Oil
1/4 c. chopped fine jalepeno
Combine dry ingredients. Add remaining and stir until combined. In a large skillet, pour oil a little over an inch deep and heat on medium high. Once oil is hot, drop puppies in (about 2 tbsp. per) using a fork. Turn once. Drain.
Note: Recipe from Texas A&M cookbook
December 27th, 2005
