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Recipes
Roasted Tomato Sauce with Rosemary and Goat Cheese (ATK)
By hmp13
This sauce is best with short pasta shapes, such as ziti or penne
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced fresh rosemary
- 1/8 teaspoon red pepper flakes
- 3 pounds vine-ripened tomatoes (9 to 12 medium), cored and halved pole to pole
- 6 medium cloves garlic , peeled
- 1 small onion , peeled and cut into 1/2-inch rounds
- 1 teaspoon red wine vinegar
- Granulated sugar to taste (up to 2 teaspoons; see note above)
- 2 ounces crumbled goat cheese
Fresh Tomato Salsa (ATK)
By hmp13
Heat varies from jalapeño to jalapeño, and because much of the heat resides in the seeds, we suggest mincing the ...
- 1 1/2 pounds firm, ripe tomatoes, cut into 3/8-inch dice (about 3 cups)
- 1 large jalapeño chile seeded (seeds reserved and minced; see note), flesh minced (about 2 tablespoons)
- 1/2 cup minced red onion
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 1/4 cup chopped fresh cilantro leaves
- 1/2 teaspoon table salt
- pinch ground black pepper
- 2 - 6 teaspoons lime juice from 1 to 2 limes
- Granulated sugar to taste (up to 1 teaspoon)
Vanilla Butter Cake (BAKING)
By hmp13
Makes 2 round layer cakes (9 by 1 inch) or 1 round layer cake (9 by 2 inches)
- Butter and flour for the cake pans
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1 tablespoon plus 1 teaspoon baking powder
- 2 eggs
- 3 egg yolks
- 1 1/2 cups milk
- 2 teaspoons vanilla
- 3/4 cups plus 2 tablespoons butter, sliced
Vegetarian White Bean Chili (NES)
By hmp13
Place the beans and chickpeas in a deep bowl
- 1 pound dried great northern beans
- 1/2 pound dried chickpeas
- 4 tablespoons olive oil
- 5 cloves garlic, minced
- 1 large onion, peeled and diced
- 4 carrots, peeled and diced into 3/4 inch pieces
- 1 yellow bell pepper, seeded and diced into 3/4 inch pieces
- 1 orange or red bell pepper, seeded and diced into 3/4 inch pieces
- 3 cups (24 ounces) canned stewed or diced tomatoes
- 1 can (6 ounces) tomato paste
- 2 cups V-8 juice
- 1 cup white wine
- 8 cups vegetable stock or water
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 2 to 3 bay leaves
- Salt
- 1 jalapeno or 1/2 habanero pepper, minced
- 1 tablespoon freshly squeezed lime juice
- 1 cup corn kernels
- 1 bunch scallions, diced
- 1/4 cup chopped fresh cilantro
- Pepper
Honeydew, Mango, and Raspberries with Lime and Ginger (ATK)
By hmp13
Because riper fruits require more acid to balance their sweetness, the lime juice should be added to taste
- 4 teaspoons sugar
- 2 teaspoons grated lime zest
- 1 - 2 tablespoons fresh lime juice (see note)
- Pinch cayenne pepper (optional)
- 1/2 honeydew melon (medium), rind and seeds removed, cut into 1/2-inch pieces (about 3 cups)
- 1 mango (about 10 ounces), peeled, pitted, and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 - 2 teaspoons grated fresh ginger
- 1/2 pint raspberries (about 1 cup), picked over
Blueberry Buckle with Ginger and Cardamom (ATK)
By hmp13
A blueberry buckle is a blueberry coffeecake with a streusel topping
- Streusel
- 1/2 cup unbleached all-purpose flour (2 1/2 ounces)
- 1/2 cup packed light brown sugar (3 1/2 ounces)
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground ginger
- pinch table salt
- 4 tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool
- Cake
- 1 1/2 cups unbleached all-purpose flour ( 7 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 10 tablespoons unsalted butter, softened but still cool
- 2/3 cup granulated sugar (about 4 3/4 ounces)
- 1/2 teaspoon table salt
- 1/2 teaspoon grated lemon zest
- 3 tablespoons minced crystallized ginger
- 1/4 teaspoon ground cardamom
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 4 cups fresh blueberries (about 20 ounces), picked over
Vegetarian Sausage Rolls
By hmp13
Preheat the oven to 180C. Place the vegetables, garlic, herbs and nuts into a food processor one at a time and pro...
- 1 cup carrot, peeled, roughly cut
- 1 cup zucchini, coarsely cut
- 1 cup walnuts
- 1 cup breadcrumbs
- 4 cloves garlic
- Handful each of oregano and basil
- 3 eggs, lightly beaten, plus 1 egg, for pastry
- 1 tablespoon Worcestershire sauce
- 1 tablespoon curry powder
- 1 teaspoon cayenne pepper (or chilli)
- Salt and Pepper, to taste
- 3 sheets of puff pastry
Jalapeno Mustard
By hmp13
Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes
- 2 ts Whole coriander seeds
- 1/4 c Whole yellow mustard seeds
- 1/4 c Whole black mustard seeds
- 1/4 c Dry powdered mustard
- 3/4 c Cold water
- 3 Cloves garlic; peeled and chopped
- 1 sm Onion; peeled & chopped
- 3 sm Jalpeno peppers; seeded
- 1/4 c Cider vinegar
- 1/4 c Dry white wine
Carrot Tahini Soup
By hmp13
In a soup pot, over medium heat, pour in oil, then add leek and saute until translucent, about 4 minutes
- 1 tbsp olive oil
- 1 fat leek, white part only, thinly sliced
- 6 garlic cloves, minced
- 1 tsp salt, more to taste
- 1/2 tsp ground black pepper
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- pinch of cayenne pepper
- 1 1/2 lb carrots, sliced 1/2-inch thick
- 1 quart vegetable broth
- 2 sprigs fresh thyme
- 1/3 cup tahini
- fresh lemon juice, to taste
- pitas, for dunking
Poached Salmon with Bourbon and Maple (ATK)
By hmp13
If skinless salmon is unavailable, follow the recipe as directed with skin-on fillets, adding 3 to 4 minutes to the...
- 1 lemon
- 2 tablespoons bourbon or brandy
- 3 tablespoons maple syrup
- 2 tablespoons whole grain mustard
- 1 tablespoon cider vinegar
- 1 medium shallot , sliced thin (about 3 tablespoons)
- 3/4 cup water
- 4 center-cut skinless salmon fillets , 6 to 8 ounces each
- 1 tablespoon unsalted butter
- 1 tablespoon chopped chives