20March2012
Posted by Cheryl under: Main Dish; Side Dish.
1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 bunch baby turnips, peeled and diced
1 large potato, peeled and diced
1/4 pound mushrooms, chopped (optional)
2 tablespoons water
1 teaspoon yeast extract spread
1/4 cup milk
1 egg
1/4 pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten
Preheat oven to 400 degrees F (200 degrees C).
Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
20March2012
Posted by Cheryl under: Main Dish.
1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/2 cup butter
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
20March2012
Posted by Cheryl under: Main Dish.
4 ¼ cups chicken or vegetable stock
3 tbsp. olive oil
1 cup chopped shallots
1 1/2 cups chopped leeks
2 cups arborio rice
1/2 cup white wine
salt and freshly ground pepper
2 tbsp. butter
1/4 cup chopped parsley leaves
1 cup freshly grated parmesan and shavings for garnish
Bring stock to boil; reduce heat and keep at simmer. Heat olive oil in pot large enough to hold rice at a high heat. Add shallots. Cook and stir for 1 minute. Add leeks. Cook and stir for 2 minutes. Reduce heat to medium high. When shallots have softened, add rice, stirring, until translucent for about 2 minutes. Add wine, and cook and stir until it evaporates. Add stock, one a cup at a time, stirring the rice in between until stock is almost absorbed for about 14 minutes. When almost all stock has been added, season with salt and pepper and test rice. It should be al dente. Take off heat. Stir in butter until it melts, add parsley, and then stir in cheese. Add extra stock if it’s too thick. Serve with parmesan shavings.
23February2012
Posted by Cheryl under: Appetizers/Snacks; Quick & Easy; Salad; Side Dish.
2 clumps of bok choy, torn into bite sized pieces
3/4 cup chopped walnuts
1/2 cup dried cranberries
1 shallot
1 fennel bulb
1/4 cup olive oil
1/8 cup rice vinegar
1/8 cup honey or maple syrup
pinch of salt and dashes of pepper
1/2 pear, slivered
Dice the fennel and shallot, but keep separate. Coat with oil and place on opposite ends of a cooking sheet. Bake for 25 minutes at 375º. Blend the roasted shallot, olive oil, vinegar, salt, pepper and honey in a food processor until smooth. Put fennel, cranberries, and walnuts in a bowl with the bok choy. Toss with dressing, lightly coating. Serve with pear slivers on top.
23February2012
Posted by Cheryl under: Main Dish; Side Dish.
4 ¼ cups chicken or vegetable stock
3 tbsp. olive oil
1 cup chopped shallots
1 1/2 cups chopped leeks
2 cups arborio rice
1/2 cup white wine
salt and freshly ground pepper
2 tbsp. butter
1/4 cup chopped parsley leaves
1 cup freshly grated parmesan and shavings for garnish
Bring stock to boil; reduce heat and keep at simmer. Heat olive oil in pot large enough to hold rice at a high heat. Add shallots. Cook and stir for 1 minute. Add leeks. Cook and stir for 2 minutes. Reduce heat to medium high. When shallots have softened, add rice, stirring, until translucent for about 2 minutes. Add wine, and cook and stir until it evaporates. Add stock, one a cup at a time, stirring the rice in between until stock is almost absorbed for about 14 minutes. When almost all stock has been added, season with salt and pepper and test rice. It should be al dente. Take off heat. Stir in butter until it melts, add parsley, and then stir in cheese. Add extra stock if it’s too thick. Serve with parmesan shavings.
How to Clean a Leek: http://www.thekitchn.com/quick-tips-how-to-clean-leeks-54713
16February2012
Posted by Cheryl under: Main Dish; Side Dish; Vegan.
3 1/2 cups of shredded green cabbage
2 tbsp. oil
1 Zucchini
1 small onion
Chilli powder, turmeric, Curry powder
Jeera, mustard, salt
Coriander leaves for garnishing (optional)
Chop onions and cabbage. Next, wash Zucchini thoroughly and cut it into inch strips along with the skin. Heat a non-stick pan, and then add oil, jeera, mustard, curry spices.
Next add the dice onions and sauté for a while and immediately add the cut zucchini pieces. After this is done add the shredded cabbage and sauté for a little bit more. Add salt, turmeric and little chilli powder and keep stirring. Add more water if necessary and keep covered on low heat. Stir to keep from sticking to the pan. Garnish with corriander leaves.
16February2012
Posted by Cheryl under: Quick & Easy; Side Dish; Vegan.
1 Bunch Collard Greens, washed and de-veined
1/4 Cup Sliced Carrots
1 Tbsp. butter, bacon fat or olive oil
1/4 Cup Sliced Almonds
1 Tbsp. Lemon Juice
Salt & Pepper to taste
Sauté carrots and almonds in butter, bacon fat, or olive oil over medium heat for 1-2 minutes. Add greens, lemon juice, and salt. Stir well and cover for another few minutes, until greens are tender, stirring often. Salt & pepper to taste serve warm.
16February2012
Posted by Cheryl under: Main Dish; Vegan.
1 pound beets
2 1/2 Cups Cooked Brown Rice
2 Tbsp. Olive Oil
1/8 red onion diced (optional)
1 tsp. Raspberry Vinegar, more if needed
1/4 tsp. Salt, plus more if needed
1 Tbsp. Freshly Squeezed Lemon Juice
2 Tbsp. Pine Nuts
Preheat the oven to 375 degrees. Rinse the beets. Place beets in a sealed casserole dish and bake until you can easily pierce them to the center with a fork, approximately 60-90 minutes.
Remove rinse in cool water then slip off the beet skins. Trim off the tail and stems ends. Cut the beets into 1/4-inch dice and set them in a bowl or storage container. Add the rice and toss.
In a small bowl, whisk together the oil, lemon juice, vinegar, and salt. Toss the dressing with the beets. Adjust the seasonings, adding more vinegar and or salt, if needed, to intensify the flavors. Let the salad sit until the grains absorb some flavor, about 15 minutes. Stir in the onion (if using) just before serving. Garnish with pine nuts. Serve at room temperature.
9January2012
Posted by Cheryl under: Main Dish; Side Dish; Vegan.
2 tablespoons vegetable oil
1/2 white onion
1 clove garlic
1 bunch kale stems removed
1 cup dry white wine (or vegetable or chicken stock)
1/2 bunch cilantro
1 pinch red pepper flakes
salt and pepper
Preheat oil in a large pot over medium heat.
Meanwhile peel and chop onion into a small dice. Peel garlic and crush. Add both onion and garlic to pot and sweat for three to five minutes until softened.
Wash kale and slice leaves crosswise into two inch pieces. Add to onion and sauté for a minutes or two to soften. Add wine or stock and bring liquid to a boil. Reduce to a simmer. Cover pot and let kale steam for 15 minutes.
Remove lid and continue cooking until excess liquid has mostly evaporated. Rinse and roughly chop cilantro. Stir into kale with a red pepper flakes and salt and pepper to taste.
Serve warm alone or over cooked rice if desired. Enjoy!
9January2012
Posted by Cheryl under: Main Dish; Vegan.
1 lb turnips
2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons curry powder
1/2 bell pepper, diced
1/2 turnip, peeled and diced
1 cup corn kernels
8 ounce tomato sauce
1 pinch crushed red pepper flakes (optional)
1 pinch salt
1 pinch cracked black pepper
15 ounce cooked garbanzo beans (chickpeas)
Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.