From Garden to Table - Gluten Free

Risotto with Fresh Fava Beans, Onions, and Fennel

2011-06-04T23:00:00.000-07:00

1 lb fresh fava beans shelled
1 cup chopped onion
3 tablespoons olive oil
2 fresh "baby" fennel bulbs trimmed, and diced (reserve frilly tops)
1 teaspoon fennel seeds coarsely ground with a spice grinder
4 cups canned low-salt broth more or less (can be vegetable broth or chicken)
4 tablespoon chopped fresh fennel tops
1/2 cup chopped pancetta (optional)
Salt to taste
Freshly-ground black pepper to taste
lemon juice to taste

1.Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins.

2. Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; saute 2 minutes. Add fennel seeds; saute 3 minutes. Add risotto. Stir in 1 cup of broth. As broth evaporates continue to pour broth in small amounts, letting the risotto absorb the liquid each time and stirring so it doesn't stick to the bottom of the pot. The process should take about 20 minutes to incorporate all 4 cups of broth. Just as the last cup of broth is being added stir in the fava beans. Continue to cook the risotto until all broth is absorbed.

3. Stir in pancetta (if used) and fennel tops. Take off the heat and cover. Allow to sit for about 2 minutes.

4. Mix in lemon juice and season to taste with salt and pepper. Serve warm or at room temperature.

Gluten Free Sandwich Bread Recipe

2010-12-31T10:16:00.000-08:00

I got this from http://www.glutenfreecookingschool.com/, and using her table modified the GF flour to adjust for my allergies to soy and corn in addition to the gluten. It was great! And really simple. Since I am visiting family with my bread machine packed away I chose the convential oven method.

The original recipe calls for:

Gluten Free All Purpose Flour Mix
3 parts brown rice flour (I use Bob’s Red Mill)
3 parts corn starch
2 parts soy flour
1 part masa harina

Her suggestions:

The masa harina in the flour mix for this recipe is usually available in the Hispanic sections of most grocery stores. Due to the way it is processed, masa harina is very absorbent and you cannot substitute corn meal or corn flour. You can purchase masa harina on Amazon.com if it is not available locally.

If you are allergic to corn then you can make the following substitutions in the flour mix: use tapioca starch instead of corn starch and almond flour instead of masa harina.

If you are allergic to soy, then you can substitute any of the following flours for the soy flour in the flour mix: sorghum flour, garfava flour, or quinoa flour.

If you are on a dairy-free diet, then you may use soy milk or rice milk. Just make sure that they are gluten free.If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.

Always substituting, I used the following GF mixture:

Gluten Free All Purpose Flour Mix
3 parts white rice flour (I also use Bob’s Red Mill)
3 parts tapioca starch
2 parts garbanzo flour
1 part almond flour

Really Good Gluten Free Sandwich Bread
1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)

2 ½ cups of my gluten free flour mix
2 tsp. xanthan gum
1tsp. salt

3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:
Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

The bread browned quickly, and the crust was quite dark when done, but REALLY good!

Plan on making more at first, the magic that makes fresh cooked bread disappear works the same for this as any gluten bread!

Gingery Rhubarb and Butternut Squash Bake

2008-12-07T22:32:00.000-08:00

It was Thanksgiving and I wanted a side dish that was similar to baked yams, but not so sweet. I was also wanting to use some things that I was growing in the garden, especially the rhubarb which I had in abundance. This turned out sweet enough, and very different in taste. I liked it just as well the next morning added to my hot cereal.

1 Kabocha or butternut squash, peeled and sliced the size of apple slices that you'd put in pie
1 cup rhubarb, diced
1 small can crushed pineapple, with juice
1 tablespoon finely diced fresh ginger
2 tablespoons butter or margarine
1 cup chopped pecans
2 tablespoon demerarra sugar (or brown sugar will do)

Preheat the oven to 375 degrees. Lightly oil a lidded baking dish (cover in tin foil if you don't have a lid). Layer the squash, rhubarb, pineapple and ginger into the dish, or toss the ingredients in a separate bowl and then ladle into the dish, trying to arrange the squash slices so they are flat. Pour in the pineapple juice (if it wasn't added earlier) and dot with butter. Cover dish and bake for 1 hour until the squash is fork tender.

Toss together the pecans and demarrar sugar. Remove lid and sprinkle nut mixture evenly over the top. Bake another 20 minutes until the nuts are turning golden brown. Serves 6.

Nut Pie

2008-11-26T08:12:00.000-08:00

This is a Caramelized Nut Tart recipe adapted from Bon Appétit magazine, December 1998 issue. I've been wanting pecan pie and this seemed like I could adapt it into a nice pie without the eggs or dairy ingredients. It was very popular, winning over the bakery made Pecan Pie that was brought to our Thanksgiving celebration. Homemade wins again.

Filling Ingredients:

1 1/4 cups sugar
1/4 cup water
2/3 cup coconut milk
1 teaspoons shortening (margarine or butter but I used Jungle Shortening)
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cup slivered blanched almonds

1 recipe of Gluten Free Pie Crust

9 1/2 inch tart pan with removable bottom or rather shallow 9-inch pie plate

Method

Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing thick sides. Pierce dough all over with fork.

Bake crust until set but still pale in color, about 12-15 minutes. Transfer to rack; cool.

Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Reduce heat to medium. Be careful not to burn the sugar.

Gradually whisk in coconut milk (mixture will bubble). Stir until caramel is smooth. Add shortening (or butter), honey, cinnamon and vanilla. Stir until well blended. Mix in all nuts. (Apologies for the blurry pictures - it was late at night).

Pour caramel mixture into crust. Place the pie on a larger baking sheet to stabilize and to catch any overflow. Bake until entire filling bubbles, about 20 minutes. Cool completely on rack before serving.

Coconut Bliss was too rich for this pie. Turns out Rice Dream tasted better with it. This was really very rich, only to be consumed in moderation. I would recommend cutting it into 8 or 12 slices.

Also, I've been thinking what a nice bar cookie this would make. I'd add a couple of more tablespoons of sugar to the GF pie crust, roll it into a 9x13 pan. Then I'd make the carmel but only used sliced almonds. I'd spread the almonds over the prebaked crust, and bake. Then I'd slice them into diamond shapes, just like at the coffee shop. If I try it, I'll add pictures.

Gluten Free Pie Crust

2008-11-18T14:52:00.000-08:00

6 oz. Bob's Red Mill Gluten Free All Purpose Baking Flour
2 tsp. Xanthum gum
2 oz. shortening (Spectrum Organic Coconut Oil)
2 oz. lard*
1 tsp. salt
1 Tbs. granulated sugar
2 Tbs. cold water
1 approximate teaspoon unfiltered apple vinegar with the rest of Tbs. cold water

*4 oz. of shortening seems to work just fine, instead of a ½ and ½ mix.

Weigh the flour, shortening and lard into a bowl on a kitchen scale. Add the other ingredients except for the water and vinegar.

Cut the shortening and lard together with the flour, xanthum gum, sugar and salt until it is like coarse meal. Chill in the refrigerator for 1 hour.

Add the 2 Tbs. of water. Measure an approximate 1 teaspoon of vinegar in the Tbs. measure and fill the rest with cold water. Once all 3 Tbs of the water/vinegar is added, knead until the dough holds together. Sprinkle in more water if the mix is dry. Sprinkle the rolling surface with GF flour and roll out to desired shape. This transfers to the pan more easily if you wrap the dough around the rolling pin. Crimp or decorate and fill. Makes a single crust.

Just a few thoughts
I added the sugar to make the crust brown. Don't know if this is really necessary, or if it worked. I opted to use lard and the coconut oil as I wanted to see how it tasted. The little "rag cookies" (pie dough left over from shaping the crust, sprinkled with cinnamon sugar and baked for 8-10 minutes) were very light and crumbly. If you can use butter, I'd probably recommend fats that are something closer to my original pie crust (not GF).

Rather nice with a glass of rice milk, but maybe next time I'll try less lard. (Later note: replacing the lard with coconut shortening worked just fine. I'll leave it up to the cook.) The shape held better than I expected. I was ready to fix a bunch of tears but only had one. Also, I'm guessing about the xanthum gum, seemed like the right amount to condition the dough and I am regularly using vinegar as a dough conditioner. I used this for an experimental pumpkin pie. The filling needs some adjustments, but the crust was delightful. Even my husband liked it.

Green Tomato Mincemeat

2008-11-16T08:46:00.000-08:00

9 cups finely chopped green tomatoes (leave the skins on)
4 cups peeled, chopped tart apples (used 4 Granny Smith)
3 cups raisins
½ cup diced candied citron, lemon or orange peel
2 teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoons salt
1 ½ cups brown sugar, firmly packed
1 ½ cups white sugar
2 Tablespoons Lyle's Black Treacle
¾ cup unfiltered apple vinegar
¼ cup lemon juice

Preparation:
Combine all ingredients in a large heavy pan. Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking.

To can, pour boiling mixture into hot, sterile jars, leaving ½-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place.

To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal or freeze promptly.

Makes about 6 pints of green tomato mincemeat.

Trial and Error with the Soyabella

2008-09-29T23:19:00.000-07:00

I admire all the bloggers who have success after success in the kitchen with gluten free cooking. For me, it's turning out to be much more of a learning curve. I can attest by this last picture of my favorite waffle iron.

I had mixed up a batch of GF waffles, straight from a purchased mix. And it solidly glued my favorite waffle iron together. I broke the handle trying to pry it open, and the rice flour simply won't come off of the griddle. Oh well. I've been reading that you shouldn't use a pan or waffle iron that's been used with gluten products because of gluten cross contamination. But I was sad to see my 15 year old waffle iron go. I still could have used it to make waffles for my husband.

Instead of buying a new waffle iron, I bought an Aroma fuzzy logic rice cooker. I use it regularly and I really love it. And it was only $40. My favorite function is the delayed cooking option. I can set it so the rice is hot and fresh just as I wake up in the morning. Really nice.

Something nice in my tea still alludes me. Now I don't "have to have" my morning cuppa in order to be sociable. But there's something civilized in my mind about a cup of black tea with milk that I can't shake. I like milk (but that's out of the question) and I even like soy milk (but that's also out of the question). I've finally settled for rice milk. But sometimes it leaves an oily slick on the top of the tea. Ick. I've been racking my brain about making rice milk myself, but have balked at all the processing it takes. And then I thought I'd found a machine to answer all my prayers.

I purchased a Soyabella on Friday. I was very excited about the product as the lady in the shop assured me that it made rice milk and nut milk with great ease. I certainly won't be making soy milk with it. I looked Soyabella up on the web and was impressed by all the praises for the machine. So I went back at my earliest convenience and bought it. Sunday I actually got to use it for the first time. But I would say the jury is still out on this one.

My first batch of "rice milk" came out unfavorably. Now, I'm pretty used to having a learning curve on something new - so when I poured out the end product that looked like curdled milk, I chalked up my disappointment to "learning curve". Now granted, there are no instructions in the booklet about rice milk. Only "rice porridge". Ah, now looking at the mess I realized that I had made a version of congee, and a not too appetizing one at that. I can say this with confidence as I had just had breakfast of a delicious homemade congee (made in the rice cooker overnight) with mustard greens and pickled turnips. I strained the "rice milk" through a gold mesh coffee filter and put the thicker rice bi-product aside. I flavored the "rice milk" with some agave syrup and vanilla and moved it to the fridge with the hopes that I would like it better when cold. Frankly it is stodgy and gelatinous and I could never imagine putting it in my tea.

I rinsed off the unit and put the soaked adzuki beans in the "soy milk" basket. It was then that I noticed the remarkable difference in the hole sizes of the "rice porridge" basket from the "soy milk" basket. Hmmm. Now I'll have to try the rice in the "milk" basket next. Again I fired up the Soyabella according to the instructions. This time, a gelatinous beany goo issued forth, a strange purple grey color and none too appealing. Ok. Why do lovely little red beans transform into purple grey? Another mystery. I flavored that with a little maple syrup, but it really didn't appeal much to me at all. Into the fridge to cool down and see if there was some magical transformation. Alas, none transpired. Well, I'd read a couple of experiments with adzuki bean milk that had also ended in disappointment, so I will add to the list.

However, in trying to decide if I should chuck it down the sink, I opted to use it in my pancakes this morning. And what I will say for adzuki bean milk is that it improved the texture of my usual pancakes.

Usually there is a graininess to rice flour pancakes. I miss the somewhat chewy tooth of a wheat flour pancake. This morning, they were nearly indistinguishable from my old pancake recipe. Not to mention, the other minor gripe I have with GF pancakes is that they never brown quite like regular ones.

Maybe I just had a good pancake karma fairy this morning, or I've learned a little on getting them to color up, but they really had a nice golden color when they flipped over. So while I may not drink adzuki bean milk in my tea or pour it over my Rice Chex, I might be using it in some baked goods to see if it continues to add some magic.

GF Adzuki Bean Milk Pancakes

1/2 cup Arrowhead Mills GF pancake and baking mix
1 tsp ener-g egg replacer
2 tsp olive oil
2 tsp blue agave syrup
1/2 cup adzuki bean milk (enough to make it the correct consistency for pancakes, pourable but not that thin up to 3/4 cup)

Fry on a hot greased griddle, flipping only once.

Makes five 3-inch pancakes

Wonder if there are any strawberries in the garden?

Blueberry Corn Muffins

2008-08-20T15:03:00.000-07:00

The corn bread recipe makes a really good blueberry muffin with a couple of quick adjustments. Use the basic recipe and because I like these sweet, I add 1/3 cup more sugar to them. But it's only a suggestion. Just at the end of mixing the batter I add 1 cup of fresh (washed and cleaned) blueberries. I add 5 to 10 minutes on the baking time.

These have passed the "average eater" test. Nobody would have guessed they're gluten free. In fact, I brought them along to a lunch I was invited to. The hostess had encouraged people to bring something to share and I felt it would get me past the awkward "no bread for me, thanks anyway" thing. Everyone tucked in to the blueberry muffins with great delight. I find that grad students usually have no time to cook. However I noticed one person at lunch was politely avoiding the muffins. I casually mentioned that these were egg, dairy and gluten free. Her eyes lit up; "Really? You bake gluten free? I've been GF for two years now and I don't know anyone who bakes like this."

I have a friend who went to Culinary school. She said she didn't want to be rich like Bill Gates, but wanted to make people happy one cookie at a time.

I know what she means.

Really Wacky Cake

2008-05-25T09:08:00.000-07:00

Chocolate cake that is gluten, egg, and milk free! I was so happy that this cake was a complete success with the GF friends and non-GF friends. It made my birthday celebration very memorable, especially as we ate the cake with the most amazing coconut ice cream. I didn't feel like this birthday was any different from any other. Friends, food, fun; just the way I like it.

1/2 cup sorghum flour
1/4 cup coconut flour
3/4 cup white rice flour
1 teaspoon xanthum gum
5 Tablespoons cocoa powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 Tablespoon apple cider vinegar
6 Tablespoons canola oil (1/2 cup)
1 1/4 cup cold water
1 teaspoon vanilla

Preheat oven to 350 degrees.

Sift the flours with sugar, cocoa, soda and salt until they are well combined. Make a well in the flour mixture. In a separate bowl mix the oil, vinegar, vanilla and water. Pour this into the well and mix thoroughly. Pour into an ungreased 9x9-inch baking pan and bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool in the pan on a rack.

P.S. The icing was a Pamela's Vanilla Frosting mix I picked up at New Leaf (and I've seen it at Whole Foods). I can't say that I am a fan of the frosting. Other people liked it. I used coconut oil for the necessary fat. It did taste better the next day, but it was hard to spread and somewhat tasteless other than a very sugary glaze. Next time, I think I'll make an artful dusting with powdered sugar.

Also, I should mention that the picture above requires 2 batches of this recipe. I baked it in a 10-inch round pan. It made a lot of cake, enough for 8 people and leftovers. This cake works better as single, thick cake - sometimes referred to in cookbooks as "picnic cake". It doesn't "do layers" like some cakes that use wheat flour. If you are really wanting to do thin layers with frosting in between, bake it in a single pan and then slice the baked cake. You'll need spatulas, finesse and a sense of humour as this cake is very moist and can break easily doing such maneuvers.

One batch makes 12 nice cupcakes. Use parchment cupcake liners. Bake for 25 minutes.

Corn Muffins

2008-05-04T21:58:00.000-07:00

Also works nicely as a bread. I just wanted something small in my hand this morning for breakfast.

3/4 cup brown rice flour
3/4 cup Bob's Red Mill All Purpose GF Flour
1/3 cup sugar
1/2 cup yellow corn meal
1 teaspoon xanthum gum
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons Ener-G egg replacer
4 Tablespoons warm water
1/3 cup vegetable oil (like canola)
1 teaspoon roasted sesame oil
1 Tablespoon vinegar (undistilled apple)
1 1/4 cup rice milk (but water may work as well)

Preheat the oven to 350 degrees F (or 325 for a convection oven). Grease or line 12 muffin cups or a 8-inch square baking pan.

Combine the flours, sugar, corn meal, baking soda, zanthum gum and salt in a medium bowl.

Combine the egg replacer with the warm water. Mix until a little frothy.

Combine the rice milk, oils, and vinegar in a small bowl. Add the wet ingredients (rice milk combination and the egg replacer) to the dry ingredients and mix until well combined. Pour into prepared pans or muffin tins. Smooth the top, mounding up towards the center. I've found once you put this bread in, whatever pattern you leave in the top of the bread will bake that way.

Bake 20 minutes for the muffins or 40 minutes for the 8-inch pan.

Banana Bread - free from Gluten, Eggs, and Milk

2008-04-20T00:09:00.000-07:00

My first Gluten Free Post!

I was tempted to make my new Zucchini-Pineapple bread again, but there were 3 overripe bananas on the counter begging to be used. How could I say no?

Juice of one lemon (or 2 small to make about 1/3 cup)
3 overripe (lots of brown spots) bananas - make the grocer happy, take the old separate ones if you don't have any of your own!
1/2 cup light flavored oil (I used a canola/corn oil)

1 cup Gluten Free baking mix
3/4 cup white rice flour
1/2 cup sorghum flour
1/4 cup coconut flour
1/4 cup ground flax seed (I buy mine bulk and grind it in a coffee grinder)
1/2 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped dates (about 8 dates)
1/2 cup nuts (I like pecan)

1 cup rice milk

Preheat oven to 375 degrees (350 for convection baking). Grease a 4x8 inch loaf pan. I used coconut oil.

Peel and mash the bananas. Add the lemon juice and mix thoroughly. Add the oil.

Mix all the dry ingredients in a large bowl. Mix until the brown sugar is only tiny lumps and the flours are well incorporated. If you use the dates, and slice them yourself, take a couple of tablespoons of the dry ingredient flour mix and toss the dates in it. It separates them from becoming a single gooey blob. Mix the banana, lemon, oil mixture in with the dry ingredients, dates and nuts. This should look crumbly and rather dry. When the lumps are about 1/2-inch in size start to add the rice milk in three 1/3 cup batches. This will be moist but very stiff batter.

When the ingredients are incorporated, turn into the pan and smooth the top. I even mound it up towards the center. I have found that whatever shape you make these breads - i.e. swirls left by the spoon, never smooth out and are immortalized in the finished loaf.

Bake for 1 hour or until a knife inserted comes out clean. Un-mold the bread and cool on a rack. Don't slice before it is cool.

Having a Re-think

2008-04-02T16:36:00.001-07:00

On the 25th of February, I finally found out why I seem to have so many stomach troubles. I was diagnosed with numerous food allergies. Albumin (eggs), casein (milk), soy and gluten are problems for me.

On the 26th of February, I changed my diet radically. And nearly immediately I've been feeling better. All the posts I've put on this site might stay. Or they might go. I really can't say. But I'm having a re-think. What to do with a nearly dead blog? My graduate studies keep me out of my garden a little too much, but I am planning on putting in some automated sprinklers and summer vegetables.

And I plan on only adding recipes that are Gluten Free. Unlike the funny kitty above, I'm lucky that I have such a creative mind. I love to cook. And I've often cooked for friends who have Celiac Sprue. Now I'm having to put that creative energy to work on my own life.

Who'd have guessed it?

Click here to find many more gluten free bloggers.

Norwegian Almond Bars or Fyrstekake

2007-12-21T00:12:00.000-08:00

It wouldn't be Christmas without these cookies.

Note: I am experimenting with a gluten free version of this cookie, (but it uses ghee and 1 egg yolk). If you are interested in a trial run recipe, I'd be happy to forward it. Please leave me a comment or send me an email. 23 Dec 2008

2 cups confectioners sugar
1 1/2 cup ground blanched almonds
1 egg white
2 tbs water

2 cups flour
2 tsp baking powder
1/2 cup granulated sugar
1 cup butter
1 beaten egg

1 egg yolk
water

Grind the almonds in a food processor or blender until very fine. Pulse in the confectioners sugar. Have the egg white and water ready to pour in.

Sift together the flour, baking powder, and sugar. Cut in the butter until the mixture is pebbly. Add the egg and form into a ball. Roll out two-thirds of the dough and lay into a 9x13-inch pan.

Now add the egg and water to the almond mixture and process until it is a thick paste. Add a few drops of water if it is too thick. Now spread it evenly on the dough.

Roll out the remaining dough and cut to make a lattice pattern. With a pastry brush, brush only the lattice with the egg yolk and water. Bake for 30 to 40 minutes at 350 degrees. Cool completely and slice into bars. Recipe makes 24 bars.

Pineapple and Carrot Cake

2007-06-03T08:25:00.000-07:00

I'm cleaning out an old file, and I want to keep this recipe. I made it for my friend's wedding reception back in 1990. It is very moist and increases easily.

1 1/2 cups unbleached white flour
1 1/2 cups whole wheat flour
2 1/2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup chopped nuts*
2 cups grated carrots
1 1/4 cups sunflower oil
2 teaspoons vanilla extract
1 1/2 cups honey
11 ounces crushed pineapple**
3 eggs

Preheat oven to 350 degrees. Oil a 13 x 9-inch or 10-inch springform pan.

Mix dry ingredients together in large bowl. Combine wet ingredients in separate bowl. Pour wet into dry. Turn on electric mixer and mix well for 2 minutes or until well blended. Pour into pan.

Bake 40 to 45 minutes, until done. When cool, spread with icing.

Icing:
1 cup cream cheese, softened
2 tablespoons melted butter
1 teaspoon vanilla extract
1 teaspoon grated orange peel
6 Tablespoons honey

Blend the ingredients in a bowl of food processor until smooth. You can add a cup of chopped walnuts. But I like to sprinkle them over the icing or use them to coat the sides of the cake.

*ingredient substitution: you can use grated unsweetened coconut, but I find it very hard to find.
**ingredient substitution: canned mandarin oranges can be used. I just don't like them.

Cranberry Coffee Cake.

2006-11-26T12:15:00.000-08:00

Since the Cranberry Relish is already made, why not wake up the house with a fresh, holiday coffee cake?

Preheat the oven to 350 degrees F. Grease a 9x13-inch pan.

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 oz. soft unsalted butter
1 cup sugar
2 large eggs
1 cup fresh cranberry relish ( click here for the recipe)

Streusel:

2/3 cup all-purpose flour
2/3 cup finely chopped walnuts or pecans
2/3 cup lightly packed brown sugar
5 Tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon salt

Blend the streusel ingredients with a fork or pulse in a food processor until it resembles coarse crumbs.

Sift the flours, baking powder and soda and salt together into a bowl. Put aside.

Beat the sugar and the butter together until creamy. Add the eggs and continue to beat until smooth. Add the vanilla. On low speed in the mixer, add the flour mixture in 3 parts alternating with the buttermilk, scraping the sides of the bowl as necessary.

Spread a little more than half of the batter into the bottom of the pan. Dollop the cranberry relish evenly over the batter and then put the remaining batter on top. The relish has a tendency to sink, so don't worry if some of it shows through the top layer of batter. Sprinkle the streusel evenly over the top and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool briefly and serve warm.

Cranberry Relish

2006-11-26T11:57:00.000-08:00

I simply can't eat canned cranberry sauce; too stodgy, too sweet, too stale. I like fresh.

1 package of fresh cranberries,
1 organic orange
1/2 cup sugar
Grand Marnier (or Cointreau or Triple Sec - Bourbon will do in a pinch)

Pick through the cranberries, discarding any soft or badly bruised berries. Wash. Also wash the orange and slice into segments, removing any visible seeds. Coarsely grind the berries and the orange in a meat grinder. I use an attachment for my Kitchen Aide mixer. Stir the sugar into the ground fruit mixture. Start with less sugar and when the relish has aged in a refrigerator for a day, taste the relish and add more if you think it is necessary. Many times the orange is so sweet, there isn't need for much more sugar and the liqueur also adds sweetness. Generally I have found a half-cup to be just right. Add about 1/4 cup Grand Marnier or other orange liqueur (if you wish, but this may be omitted.)

By the way, I really love this relish on my pumpkin or pecan pie. It adds a tangy element to the pie.

If you double this recipe, you'll have enough for Thanksgiving dinner and Cranberry Coffee Cake.

Biscuits (almost like Grandma's)

2006-11-12T11:16:00.000-08:00

My maternal Grandmother was locally renowned for her biscuits. I've tried for years to duplicate them. This morning I had some buttermilk to use and these came out almost like hers.

Note to self: need to try a gluten free version. Thinking of using coconut keifer for buttermilk by So Delicious.

4 cups all purpose flour
6 oz. cold butter (or 1 1/2 sticks - 12 Tbs)
1 teaspoon salt
4 teaspoons baking powder
1 teaspoon baking soda
2 cups buttermilk

Preheat oven to 450 degrees. Cut the butter into the flour until it resembles coarse meal. Sift in the salt, soda, and powder and then mix the buttermilk in until just moistened. Scoop out pieces about the size of a meatball, it should make 12. I placed them on the cookie sheet so they were touching (or it could be put in a pan). Bake for 20 minutes or until golden brown.

North African Lemon Dressing

2006-10-21T21:42:00.000-07:00

Grated peel of 2 lemons
1/4 cup lemon juice
1 1/2 teaspoon salt
1/8 teaspoon red pepper or Tobasco sauce
2 cloves garlic, minced
2/3 to 3/4 cup olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1 teaspoon sugar
1/2 teaspoon paprika

Directions:
Combine all the ingredients in a jar with a tight fitting lid. Refrigerate and shake well before using. Serve with a salad made by alternating slices of tomatoes, sweet onions, cucumbers and sweet pepper rings or alternating rounds of tomatoes, basil leaves, and baby mozzarella slices. Also delightful over steamed aspargus.

Number Of Servings:about 1 cup

Chili Mac

2006-09-27T19:40:00.000-07:00

I always think of my maternal grandmother when I make this. She used ground beef, but I prefer a vegetarian version of my own.

1 cup diced onion
2 Tablespoons of oil
1 cup diced red bell pepper (or green if you like)
2 cups tomato sauce (or leftover fresh salsa or chopped fresh tomatoes)
1 Tablespoon ground dried chili spice
2 Tablespoons ground pasilla chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons ground coriander
2 Tablespoons Lea & Perrins Worcestershire Sauce (gluten free) *optional
1 teaspoon up to 1 Tablespoon chipolte sauce (depending on how much heat you like)
4 cups cooked pinto beans, drained
2 cups (dry) Tinkyada macaroni noodles & then prepared according to directions

Saute the onions in the oil until they are golden brown. Add the red bell pepper and saute until soft, about 2 minutes. Add the tomato sauce and all the spices. Heat until it bubbles and then add the beans. (Now would be the time to put the macaroni noodles into the boiling water to cook.) Heat through and let the beans thicken the sauce, about 10 minutes. Add the drained noodles to the beans, stir and serve.

Tastes great topped with anything that you like to eat on chili; chopped onions, chopped tomatoes, fresh cilantro, etc.

I also leave out the macaroni for just plain chili beans, but the noodles are a favorite addition.

Applesauce Cake

2006-08-24T22:09:00.000-07:00

A recipe from my great aunt Mearl Sponsler, with a couple of modifications of my own.
Note: This recipe is being worked on. I'm trying to make a gluten, egg and dairy free version. If you leave a comment or drop a note via email, I can send you my experiment notes.

Preheat oven to 350 degrees F. Grease and flour 2 9-inch pans or a 9x13 pan.

1 cup sugar
1/2 cup margarine
2 eggs
1 1/2 cups applesauce
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup nuts (pecans)

Cream the margarine and sugar. Add vanilla, well beaten eggs, and applesauce. Sift dry ingredients together and add to batter, mixing well. Bake for 25 to 30 minutes for the 9-inch pans, 45 to 55 minutes, or until a tester comes out clean.

Frost while the cakes are still warm.

Frosting:
3 oz. stick margarine
1/4 cup soy milk
3/4 cup brown sugar
1 cup chopped nuts
1 cup sweetened coconut shred

Combine together in a saucepan and "boil" for a few minutes until it thickens somewhat and the coconut and nuts are turning brown.

Black Bean Salad

2006-07-25T22:33:00.000-07:00

1 lb dried black beans
couple of sprigs epazote (optional)

Sort, wash and soak the black beans overnight. Rinse beans and cover with water and add the epazote. Cook until tender and they still hold their shape, about 1 hour. Drain, remove epazote, and let cool.

1/4 teaspoon fresh thyme
1/2 teaspoon fresh oregano
4 small sprigs of fresh basil (about 2-3 Tbs minced)
1 teaspoon orange rind
1 Tablespoon balsamic vinegar
1/2 teaspoon salt
Juice of 1 orange
5 Tablespoons cold pressed Flax Seed oil or virgin olive oil

Whir these ingredients in a blender or mini chop.

2 medium yellow tomatoes, diced (I used Azoychka)
1 red bell pepper, diced
1 green bell pepper, diced (I used 3 Lipstick peppers because they're small)
1/2 onion, finely chopped (I used Walla Walla)
6 diced radishes (celery works too)

Toss the beans, the vinagrette and the vegetables together, adjust seasoning. Let marinate a couple of hours in the refrigerator before serving, over a bed of greens or lettuce is optional.

Diana's Veg in the Hole

2006-07-12T09:14:00.000-07:00

A vegetarian version of toad in the hole. What is toad in the hole? It's sausages baked into Yorkshire Pudding. An easy and tasty dish, but I've been avoiding sausages of late.

Yorkshire Pudding Batter:
4 oz (125g) plain flour
1/2 teaspoon salt
2 eggs
150 ml milk (1/4 pint = 1/2 cup)
150 ml water (1/4 pint)
pepper to taste

Whisk batter ingredients together and let sit for at least an hour. Best is to whip this together in the morning and then let it sit until afternoon. This is the unspoken secret about Yorkshire pudding. It has to age in order to be fluffy/puffy and crisp. If it worries you to leave it on the counter, feel free to pop it into the fridge.

2 potatoes cut into chunks
2 carrots peeled and cut into chunks
2 parsnips cut into thick slices
2 Tablespoons olive oil
8 shallots
4 large peeled cloves garlic

Put potatoes, carrots & parsnips in a pan of boiling water and cook for 5 minutes (a quick parboil, they should only begin to be getting soft). Drain and dry off in pan. Preheat the oven to 425 degrees F. Pour oil into a 10-inch roasting pan and heat in the oven for 5 minutes until hot. Pull the pan out and add all the veggies and toss them to coat them in oil. If you want to add some dried herbs or a garlic salt add it now. Roast the vegetables in the oven for 30 to 35 minutes until they are browning. Give the batter one more stir before adding to the pan. Bake for another 30 to 35 minutes until the batter is puffed and crisp. Serve.

Banana Muffins

2006-07-11T14:07:00.000-07:00

This made quick work of 4 bananas I needed to use up.

The muffins in the front are plain and without topping. The ones in the basket have a simple struesel topping.

Preheat oven to 375 degrees F. Grease a standard 12 muffin pan.

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

1 large egg
1/2 cup brown sugar lightly packed
1 1/3 cups mashed ripe bananas
3 Tablespoons oil
3 Tablespoons apple sauce
1 teaspoon vanilla

Sift together the first 6 ingredients. Then whisk the rest of the ingredients together in a separate bowl. When the oven is ready, mix the dry and wet ingredients together in a few strokes, only until everything is smooth and moist. Do not overmix. (Overmixing makes your muffins tough and they end up looking like cone-heads instead of having a nice rounded top.) Divide the batter between the muffin cups. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Let cool for a few minutes before removing from the pan. If not serving hot, cool on a rack.

Curried Lentil Soup with Swiss Chard

2006-07-01T10:41:00.000-07:00

1 lb dried lentils
2 quarts water
1 or 2 chopped carrots
1 medium onion, chopped

Sort and wash the lentils. Bring to a boil in a pot with 2 quarts water, carrots and onion. Simmer for 45 minutes until lentils are tender.

2 Tablespoons curry powder
3 - 4 cups chopped swiss chard
salt to taste

Add the remaining ingredients and simmer fo another 8-10 minutes. Serve with fresh cilanto, or chopped fresh tomato.

*optional - 1 cup cooked chicken shredded added at the end, but I don't do that much anymore.

Roasted Beet Dip

2006-06-07T10:15:00.000-07:00

Serve with jicama sticks or stuff inside endive or lettuce leaves.
Roasted Beets:
4 medium beets, scrubbed, peeled and diced
1 Tbs extra virgin olive oil
salt and pepper to taste

Preheat oven to 450 degrees F. In a medium bowl, toss the beets with the olive oil and sprinkle with the salt and pepper. Place beets in a single layer on a baking sheet and roast in preheated oven for 20 to 25 minutes. Allow to cool slightly.

3 Tbs plain yogurt, regular or soy
1 Tbs lemon juice
2 garlic cloves, minced
1/2 tsp dried mustard
1/2 tsp dried thyme
salt and pepper to taste
1/2 cup scallions, chopped

Combine the roasted beets, yogurt, lemon juice, garlic, and dried spices in food processor and puree until creamy, adding more yogurt if desired. Remove from food processor into a serving bowl, season to taste and stir in the scallions. Refrigerate until chilled.

Spaghetti Carbonara

2006-04-02T23:14:00.000-07:00

2 small or medium eggs
1/3 cup parmesean
1 Tbs butter
1/2 leek (or onion)
1 1/2 cup mushrooms (the ones in the picture are wild harvested Boletes)
4 oz pasta, spaghetti or fettucini

Whisk the eggs with the parmsean and set aside. Saute the leek and mushrooms in the butter. In the meantime, cook the pasta. The saute should be ready to add when the pasta is cooked. When the pasta is cooked, drain and quickly return to the pan. Drizzle the egg mixture into the pasta as it is being tossed. Have a friend help if needed, one pours, one tosses. The idea is to coat the hot noodles so the cheese melts and the egg cooks slightly. When it goes right, it makes a lovely cheesy coat on the noodles. Sometimes it clumps, as the egg cooks too much, but it's just as tasty. Add the saute and toss.

You can add meat, italian sausage, or ham, or prosciutto, but I think it's fine on its own. The original recipe is just onions, but I had ingredients to use up. I also think that whole wheat noodles would have complemented the mushrooms better, but I only had regular spaghetti.

Pie Crust

2006-03-30T21:04:00.000-08:00

9 oz. all purpose flour
1.5 oz. shortening
4.5 oz. butter
1 tsp. salt
5 Tbs. cold water

Cut the shortening & butter together with the flour and salt until it is like coarse meal.

Add the 5 Tbs. of water and mix. Knead until the dough holds together. Sprinkle in more water if the mix is dry.

For a 2 crust pie, divide the dough unevenly in half. The slightly larger one is for the bottom crust.

Roll out the bottom crust. To keep the crust from tearing as it is lifted into the pan, roll it around the rolling pin and put it over the pie plate as you unroll.

If the crust tears, it is easily repaired with pinching it together or a piece pinched or pressed into the bare spot.

Enough for a 2 crust pie.

Snickerdoodles

2006-03-28T23:08:00.000-08:00

Way off my original line of recipes from the garden, but you have to have a cookie once in a while. Also works as a bribe for garden helpers.

1 cup soft shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

2 Tbs. sugar mixed with 2 tsp. cinnamon for rolling

Heat oven to 400 degrees. Cream shortening and sugar. When combined, add eggs, cream until fluffy. Blend all dry ingredients and stir into shortening/sugar/egg mixture. Roll into balls 1-inch in size (about the size of a walnut). Roll the cookies in the cinnamon/sugar mixture and place 2-inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes. (The cookies will puff up at first, and then flatten out.)

Spinach-Gorgonzola Pasta

2006-03-24T12:00:00.000-08:00

I can't believe my good fortune. My favorite bakery posted the recipe for my favorite dish that they make. I've stolen it verbatim from their site at Gayles Bakery just in case they come to their senses and remove it.

Serves 6 to 8

Gorgonzola Sauce:
4 cups of milk
3 tablespoons all-purpose flour
3 tablespoons butter
10 ounces Gorgonzola cheese
4 pinches nutmeg
1/2 teaspoon pepper

1 pound large pasta shells
2 bunches fresh spinach, cleaned and dried, or 1 package frozen
3/4 cup ricotta
3 cloves garlic, minced
salt and freshly ground pepper to taste
1 cup grated Parmesan cheese

Preheat the oven to 375 degrees. In a heavy saucepan over medium heat, heat the milk until hot but not boiling.

At the same time, combine flour and butter in another heavy saucepan. Stir over medium heat with a wooden spoon or whisk until the mixture has gently bubbled for 2 minutes. Be careful not to brown the flour.

Begin to add the hot milk to the flour mixture a little at a time while whisking vigorously. Continue to add the milk until it is fully incorporated. Bring the mixture to a boil, reduce the heat to low, and simmer, stirring constanly, until the mixture thickens, about 6 to 8 minutes. it will look like heavy cream. Crumble the cheese and add it to the hot béchamel sauce, whisking continuously until smooth. Add the nutmeg and pepper and stir. Remove form heat and let cool.

Cook the pasta in salted boiling water for 8 to 10 minutes, until al dente. Drain and set aside.

If using fresh spinach, blanch it 1 to 2 minutes in a little boiling water. Drain it, let it cool, and squeeze all of the water out several times. if you are using frozen spinach, let it defrost in a sieve over a bowl for at least 3 hours. Squeeze all the water out by hand.

Toss the pasta, Gorgonzola sauce, spinach, ricotta, and garlic in a large bowl until well combined. Taste and correct for salt and pepper.
Place in a 12 X 17-inch casserole dish and top with the Parmesan. Bake for 20 to 30 minutes, until the cheese browns a little. you may make this a day ahead, and before baking, refrigerate well covered.

Oatmeal Bread

2006-03-23T22:56:00.000-08:00

Someday, I hope to be able to grow enough wheat or oats (or both) to make this bread, but my grain crops are notoriously small. Another note, I make a full four servings of steel cut oats and reserve a cup of cooked oats for the bread (1 cup oats to 4 cups water simmered for 1/2 hour). It's easier to make the larger amount, and it's usually my Friday night supper with the bread to be baked Saturday morning.

1 cup cooked steel cut oats (also called "Irish Oats"*)- warm but not hot is best
1/4-cup warm water (about 110 degrees F or 42 degrees C)
1 tsp honey (or treacle)
2 cups unbleached all purpose flour
1 tsp salt

optional -
1 egg for glazing
1/4 cup roasted sunflower seeds

Original Method:
Dissolve the yeast in the warm water. Let sit for 5 minutes, it should become foamy. Add the honey and stir until dissolved. Add to the cooked oats and stir in 1 cup of the flour. The mixture will be very wet and sticky, but not quite a liquid. This is the starter. Let rise in a bowl covered with a clean cloth for 2 - 4 hours, allowing it to double in size.

To make the dough, sprinkle the salt onto the starter and start to incorporate the rest of the flour. (If you want the sunflower seeds add them in now) Dough will be very moist but more workable. Turn onto work table and knead for 7 minutes.

Cover the dough and let rise for an hour (until doubled) or put in the refrigerator overnight (up to 12 hours). Shape the loaf and place in a greased bread pan. Allow to rise until doubled, about 45 minutes. If the dough has been refrigerated, this may take some extra time (even up to 2 hours depending on the ambient tempurature of where it is rising.)

Mix the egg with some water and glaze the top if you wish. Bake in a preheated oven at 400 degrees for 30-35 minutes.

Bread Machine:

Layer in the ingredients as recommended by the manufacturer's instructions. My machine - liquids and porridge on the bottom, flour next, yeast and salt on top. I prefer to use the dough setting and then shape the loaf and bake in a normal oven, but using the bake setting on the machine works too. I use the 2lb white bread, medium crust setting on a Breadman Ultimate machine (with extras if I use the sunflower seeds).

*Rolled oats don't work for this recipe. I've tried and failed again and again. You have to use steel cut, made into porridge.

Leek and Fennel Soup

2006-03-23T21:49:00.000-08:00

1 medium to large leek
1 Tbs margarine (or butter)
1 head of fennel (fist size)
2 medium potatoes, peeled
2 14-oz. cans of vegetable stock (or 3 1/2 cups homemade will work)
3 Tbs dry white vermouth (or dry white wine)

Throughly clean the leek. Remove the very largest/toughest leaves. I use some of the green, as the soup will soften the leek leaves. Cut in half and slice 1/4" "half-rings". Saute in the butter over a low flame. If the butter isn't enough to "stew" the leek, add a couple of tablespoons of the stock. This keeps the butter to a minimum. Saute until soft but continue to stir as it browns some of the leeks quickly. Chop the fennel fine and add to the leeks. Coninue to saute and add a small amount of stock if it looks like it might burn. Chop the peeled potatoes into a mire poix size (basically as small as you can manage - about 1/4" dice) Add the potatoes and the stock to the pot. Simmer until the potatoes are cooked, about 20 minutes. As they cook and become soft, smash them lightly with the back of a spoon as you stir to make the soup creamy. Just before serving, add the vermouth and heat through.

Fruit Filled Coffee Cake

2006-03-14T23:11:00.000-08:00

A.K.A. what to do with all the yolks from an angel food cake.

Topping:
1/2 cup brown sugar lightly packed
1 cup pecans (chopped into small pieces)
1/2 cup all purpose flour
4 Tablespoons butter, softened

Mix all the ingredients and set aside. This should be a coarse, crumbly mixture.

Cake:
4 large egg yolks
2/3 cup crema fresca (Mexican table cream - or sour cream)
1 teaspoon vanilla (for apricot filling) or lemon (for apple filling) extract (depending on fruit used)
2 cups all purpose flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces butter (1 1/2 sticks) very soft
1 cup chopped fruit - I like apricot (fresh or canned) or apples (fresh & tossed with lemon juice)

This is easiest to make in a greased and floured 9-inch spring form pan. But a 10-inch pan with parchment on the bottom, greased and floured will also work. Preheat oven to 350 degrees F.

Combine the yolks, crema fresca, and extract in a medium bowl. Put the flour, sugar, baking powder, baking soda, and salt into the bowl of a mixer. Using the mixing paddle, start the mixer and add half of the yolk mixture. Add the butter in three parts letting it incorporate the butter into the flour each time. Then add the last of the yolk mixture.

When evenly blended, pour 2/3 of the batter into the prepared pan. Smooth the top. Evenly spread the prepared fruit and sprinkle with 2 handfuls of the topping mixture. Pour the last of the batter into the pan. I find it is easier if you spoon it in as large lumps and then smooth them together. Sprinkle the rest of the topping on the cake.

Bake for 50-60 minutes until a cake tester comes out clean. If the top seems like it is browning too fast, place a loose piece of foil over the top after 40 minutes. Allow to cool for 10 minutes. Remove the springform pan and let cool completely.

Angel Food Cake

2006-03-08T19:53:00.000-08:00

Best with fresh berries or fruit (at least I think so).

1 cup flour (cake flour is best but all-purpose will do)
3/4 cup sugar
1 1/2 cups egg whites*
1 1/2 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoon vanilla
1/2 teaspoon almond flavoring

*Groceries now carry "egg white only" or separate 12 large eggs to make 1 1/2 cups.

Heat oven to 375 degrees F.

Have ready a tube pan 10x4", but do not grease. Find a bottle or metal funnel that the tube pan can be inverted upon while cooling.

Measure flower and first amount of sugar into a bowl and sift together to blend.

Put the egg whites, salt, and cream of tartar in another large mixing bowl. Beat egg whites until foamy. Gradually add the second amount of sugar, a tablespoon at a time (takes about 3 minutes). Continue beating until meringue holds stiff peaks but is not dry. Fold in the extract flavorings.

Sprinkle in flour sugar mixture in 1/4 cup amounts, folding until the flour just disappears before adding another 1/4 cup. Fold very gently as you don't want to beat out the air in the meringue.

Push batter into the tube pan, gently cutting through the batter to remove any potential air pockets and level batter in the pan. Bake 30 to 35 minutes. The cake is done when no imprint remains on the cake when your finger lightly touches the top of the cake. The crust should be golden brown and macaroon-like. After taking it from the oven, invert over the afore mentioned bottle/funnel. Let hang until cold.

Shrimp Ortega

2006-03-06T22:19:00.000-08:00

2 cups diced onion
2 cups diced celery
2 tsp olive oil for frying
1 lb cooked and rinsed shrimp
16 oz. prepared salsa (like Safeway's Garlic Lover's salsa)
3/4 cup sour cream

Saute the onion and celery in the oil until soft and onion is slightly golden. Add the shrimp and salsa and cook until it is warmed through. Take the pan off the burner and add the sour cream, mixing thouroughly and serve over rice.

White Beans and Cilantro

2006-03-02T22:20:00.000-08:00

2 cups dry white beans*
2 Tablespoons minced garlic
olive oil for saute
2 chopped tomatoes
4 Tablespoons chopped cilantro
salt & pepper
sour cream or yogurt (optional)

Sort and wash beans. Soak overnight (or do a quick soak by bringing the water to boil for 3 minutes and let stand for an hour). Dump out the water, and put in fresh. Simmer the beans until tender about 1 1/2 hour. Drain. Saute garlic in oil. Don not brown. Add tomatoes and saute a bit more to slightly cook the tomatoes. Combine with the beans; reheat a bit. Add cilantro, salt and pepper to taste. If you wish, add yogurt or sour cream.

*I have, when pressed for time, substituted a package of frozen black eye peas for the white beans. A great time saver.

Zucchini "Latkes"

2006-03-02T21:35:00.000-08:00

A great way to use up a zuke bumper crop.

1/2 cup matzoh meal
2 eggs*
2 tablespoons olive oil
4 oz. shredded zucchini or courgette (or other summer squash)
optional - minced fresh tarragon (or other herb of your choice)
1/2 tsp salt (or to your taste)

Some oil for frying

Mix all the ingredients until it is a well combined batter and let "rest" for 15 minutes.

Heat a small amount of oil in a skillet, and spread a spoonful of the batter into the pan and flatten if needed. I get about 3 pancakes in my skillet. Cook until golden brown on each side and serve hot.

* I have successfully used Ener-G egg replacer in this recipe. Use 3 teaspoons egg replacer with 5 Tablespoons of warm water, mixed together. It gives it a more potato-like flavor instead of an eggy flavor.

Served here with diced tomatoes and black beans:

Simple Pasta Sauce

2006-03-02T19:00:00.000-08:00

This is what I like to stir up for a batch of cheese raviolis, or some other equally Italian ravioli. Most of the time I let these be store bought, letting the experts do the complicated stuff. But plain noodles are nice too. This is chunky and I like it with large bits of pasta (i.e. wide noodles or penne but not angel hair)

enough oil to saute (or PAM and a non-stick pan)
1/2 onion diced small (and some garlic if you like a bite)
about 2 cups green beans, snapped to bite size
(or 2 cup of veg from the garden that would be nice - sometimes zukes, sometimes broccoli)
3 Tablespoons vermouth or vodka
3 medium tomatoes, chopped
Salt and Pepper to taste and a few fresh herbs if you desire

Put oil into frying pan over medium heat. Add the onions (and garlic if you are using it) and saute until just turning golden. Add the green beans. Continue to cook until the green beans are turning bright green about 5-8 minutes. Add the vermouth or vodka and the tomatoes and the herbs if you got them.

(If the raviolis cook in 4 minutes this would be a good time to put them into the boiling water.) Continue to cook until the tomatoes are warmed through and the edges are just about to go mushy. It should also be making a light sauce at this point. Season to taste and pour over the cooked ravioli that are now on a serving plate. Sprinkling with parmesean is optional.