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Recipes
Tzimmes
By blum099
STEP 1 Heat oven to 350 degrees
- 9 medium carrots, (about 1 pound), peeled
- 4 sweet potatoes, (about 2 pounds)
- 1 cup bite-size pitted prunes, (about 6 ounces)
- 1 cup dried apricots, (about 5 ounces)
- 2 tablespoons fresh lemon juice
- 1/3 cup fresh orange juice
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 2 1/2 teaspoons orange zest, (from one orange)
- 1/4 teaspoon salt
Broccoli Rabe Pesto
By blum099
1. Fill a large bowl big enough to fit a colander with ice and water
- Yield: 1 1/2 cups (about 12 servings)
- Cook Time: 1 minute
- INGREDIENTS
- Ice
- 1 large bunch broccoli rabe, ends trimmed
- 1 tablespoon plus 1/4 teaspoon kosher salt
- 4 garlic cloves, finely chopped
- 4 oil-packed anchovies, finely chopped
- 2 tablespoons capers (preferably salt-packed capers), rinsed
- 3 vitamin C capsules, opened and emptied (about 1/2 teaspoon vitamin C crystals)
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy mustard
- 1 cup extra-virgin olive oil
- 1/8 teaspoon freshly ground black pepper
- Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/11943//TT_Good_Taste_%7C_Broccoli_Rabe_Pesto.htm#ixzz2FhYpFRW4
Crunchy Tofu Tacos
By blum099
1.Place the tofu on a rack lined with paper towels and drain for 15 minutes
- One 14-ounce package extra-firm tofu, cut into 1-inch cubes
- 3 tablespoons Korean chile powder or hot paprika
- 1 tablespoon Korean pepper paste (kochujang)
- 1 tablespoon finely grated garlic
- 1 tablespoon finely grated ginger
- 1 tablespoon toasted-sesame oil
- Kosher salt
- 1 cup cornstarch
- 2 cups vegetable oil, for frying
- 12 corn or 5-inch flour tortillas, warmed
- Hoisin sauce, kimchi, Asian pear, scallions and chopped honey-roasted peanuts, for
Garlic Green Beans
By blum099
Use these edits: don't need to use nuts if you don't want to and double the garlic
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Desi's Carrot Coins
By blum099
Makes about 2 1-cup servings Desi, a 9-year old budding chef, shows us how delicious fresh vegetables are with jus...
- 2 carrots
- 2 tablespoons lemon or lime juice
- 1/4 teaspoon salt
Carrot Cake Slow Cooker Steel Cut Oats
By blum099
Place all ingredients except the walnuts and maple syrup in your slow-cooker and cook on low for 7 hours
- Ingredients
- 1 1 1 cup steal cut oats
- 1 1 1 cup shredded carrots
- 5 5 5 cups water
- 1 1 1 serving Vega One Vanilla Chai
- 1/4 1/4 1/4 cup raisins
- 1/2 1/2 1/2 tsp sea salt
- 1/4 1/4 1/4 cup chopped walnuts
- 1 1 1 tsp maple syrup (optional)
Grape leaves-Presvitera's Dolmades Recipe
By blum099
Reply |My Greek Ambition
- Presvitera's Dolmades Recipe:
- to |My Greek Ambition... to me
- 6:28 details 6:28 AM (1 hour ago)
- My Greek Ambition...
- Presvitera's Dolmades
- 11 2011 03:38 2011 03:38 AM PDT
- Printable Recipe
- 1 1 1 cup uncooked long-grain rice
- 2-3 2-3 2-3 T. EVOO (Extra Virgin Olive Oil)
- 1 1 1 medium white onion, chopped
- 1/4 1/4 1/4 cup fresh dill, chopped
- 1/4 1/4 1/4 cup fresh mint leaves, chopped
- 1 1 1 tsp. salt
- 2 2 2 large lemons, juiced
- 1 1 1 litre chicken or vegetable stock, heated
- 30 30 30 grape leaves, rinsed and drained (from jar or use fresh but boil until tender)
Broccoli Pasta Salad
By blum099
Recipe adapted from Bill Telepan, "The Clean Plates Cookbook"
- INGREDIENTS
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1/2 small garlic clove, very finely chopped then smashed with the side of a knife into a paste
- 1/4 cup extra-virgin olive oil (preferably organic)
- 1 1/2 teaspoons fine sea salt, plus more for serving (optional)
- 1/2 pound penne, fusilli or farfalle pasta (preferably brown rice or whole wheat pasta)
- 1/2 pound broccoli, cut into large florets (about 3 cups; stems saved for another use)
- 1 cup cooked cannellini beans, drained and rinsed
- 1/2 cup pitted and halved kalamata olives
- 1/2 medium red bell pepper, chopped into 1/4-inch pieces
- 1/4 cup torn basil leaves
- 1 1/2 teaspoons finely chopped fresh oregano (optional)
Avocado Pico de Gallo Potato Salad
By blum099
Roasted Potato: Pre heat oven to 400 degrees F with the rack in the middle
- Roasted Potatos:
- 1 pound multi colored Mini Potatoes
- Olive Oil
- Garlic Salt
- Pepper
- Pico de Gallo
- 2 Avocados from Peru, cut into 1/2 inch pieces (toss with some lime juice to preserve color)
- 2 Yellow Tomatoes, diced & seeds removed
- 2 Red Tomatoes, diced & seeds removed
- 2 diced Shallots
- 1/4 cup Olive Oil
- 1/4 cup fresh Lime Juice
- 1/4 cup fresh Cilantro, chopped
- 1/4 teaspoon Sweet Smoked Paprika
- 1/4 teaspoon Garlic Powder
- Lime Zest
- add optional spice: 1/2 to 1 diced Jalapeño
- Micro Greens for topping
Lemons: Preserved Lemons
By blum099
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely...
- 6 medium lemons
- 1/4 cup kosher salt
- 2 cups fresh lemon juice
- 1 tsp. whole black peppercorns
- 1 tsp. cumin seeds
- 1/2 tsp. coriander seeds
- 1/2 tsp. nigella seeds
- 1/4 tsp. fenugreek seeds
- 8 whole allspice berries
- 1 stick cinnamon
- 1 bay leaf