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Recipes
Jim's modified sunchoke salad
By tixrus-2
We adapted this recipe from Jim Caola from Christina Pirello's book
- 3 turnips cut in small cubes
- 6 Sunchokes, scrubbed and cut in small pieces
- 1 onion cut lengthwise into strips
- 1 green bell pepper in fajita strips
- 1 red bell pepper in fajita strips
- 1 can water chestnuts
- Black Sesame Seeds (toasted)
- Cilantro or parsley for garnish
- 1 lb. extra firm tofu, simmered in water for 5 minutes and drained
- 2 Tbsp sweet white miso
- 2 Tbsp brown rice vinegar
- 2/4 Tbsp minced fresh dill or 1 1/2 tsp dried
Modified German Coleslaw
By tixrus-2
This delicious coleslaw is not mayonnaisey or creamy/milky in any way
- 1 large head cabbage, finely shredded
- 1/2 C chives, chopped
- 3/4 C sugar
- 3/4 C vinegar
- 1 1/2 tsp celery seed
- 1 tsp caraway seed, toasted
- 1 tsp salt
- 1/2 C vegetable oil
- 2 Tbsp Italian parsley, minced
Delicious Butternut Squash Bisque
By tixrus-2
Lovely in autumn, winter, or early spring
- 1 Tbsp grapeseed oil
- 1 Tbsp unsalted butter
- 1/2 C diced onion
- 3/4 C diced carrots
- 1 butternut squash, halved, seeds scraped out
- 3 C quality vegetable stock
- 1 handful dried mushrooms
- 1 bay leaf
- 1/2 tsp dried seaweed
- 1/4 tsp thyme
- salt and ground black pepper to taste
- ground nutmeg to taste
- half and half
- sprig fresh rosemary (optional)
- 1/2 tsp turmeric
Sun Dried Tomato Cornbread
By tixrus-2
Preheat oven to 400°F. Butter two 9 1/2-inch-diameter deep-dish pie dishes
- 3 C yellow cornmeal
- 1 1/2 C all purpose flour
- 1/2 C sugar
- 1 Tbsp fresh chopped basil
- 1 1/2 tsp. ground black pepper
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 2 1/4 cups milk with juice of one lemon
- 1 C chopped sun-dried tomatoes
- 1/2 stick butter, melted, cooled
- 1/3 C canola oil
- 5 medium eggs
Tomato Basil Soup
By tixrus-2
You can pretty much stick any stray veggies from the fridge in this soup along with the main ingredients (onion, to...
- 4 * 4 T butter
- 3 * 3 medium to large carrots, grated
- 3 * 3 stalks of celery, chopped
- 56 * 56 oz. chopped or whole stewed tomatoes (2 28 oz. cans or 8 to 9 ripe tomatoes)
- 1 * 1 cup basil or more, to taste
- 2 * 2 large onions
- 4 * 4 c. chicken broth (made from “better than bouillon”-needs refrigeration)
- 2 * 2 yellow summer squash
- * handful of parsley
- * salt & pepper to taste
Moosewood Lentil Soup Recipe
By tixrus-2
The Moosewood Lentil soup recipe has been a family favorite for years, and I really don't alter it much, just grape...
- 3 C lentils, any type
- 7 C water or stock (more as needed)
- 1 Tbsp grapeseed oil or butter
- 1 cup chopped onion
- 1 cup minced celery
- 1 cup chopped carrots
- 1 Tbsp minced garlic
- 1 tsp salt
- black pepper to taste
- a few pinches of dried herbs (thyme, oregano, or basil)
- 2 medium-sized ripe tomatoes, chopped
- 2 Tbsp dry red wine (optional)
- 2 Tbsp fresh lemon juice
- 1 Tbsp molasses or brown sugar
- Red wine vinegar for the top
- Minced scallions for the top (optional)
Chilpotle Chicken Casserole
By tixrus-2
Picture coming soon! This is an improvisation on my chicken stuffed collard rolls
- 1 onion
- 2-3 cloves garlic
- meat of one sm. chicken, cooked boned shredded
- 1 can diced tomatoes or 2 chopped fresh
- 2 ancho chile
- 2 NM chile pod
- 1 tsp cumin
- 1 tsp oregano
- 3/4 tsp salt
- 1 can chilpotle chiles or 3-4 dried
- 2 C. cooked quinoa
- 4-6 tortillas, torn in small pieces
- 1/3 cup grated panela
- 2 limes
- 1/4 C chopped cilantro
Genovese Pesto
By tixrus-2
This pesto with grated parmesan is excellent on linguine, or put just a little in your salad dressing, or jazz up m...
- scant 1/2 cup Extra Virgin Olive Oil
- 2 C. basil, washed and fat stems removed
- 2-3 Tbsp. pine nuts, walnuts, or sunflower seeds
- salt & pepper to taste
- 2-4 buds garlic
- 1/2 C grated Parmesan cheese
- 1-2 large sprigs curly parsley
Tomatillo Salsa
By tixrus-2
This salsa is awesome with any type of Mexican cuisine
- 1 lb. tomatilloes, broiled
- 1/4 C cilantro
- 2-3 cloves garlic
- 1/4 large onion chopped
- 2 serranos
- 1/2 anaheim
- juice of 1 sm. or 1/2 large lime
- 1/4 tsp agave nectar
- salt to taste
Eggplant Tofu Stirfry
By tixrus-2
This stir fry was a hit with my daughter and her vegetarian high school friends
- 1 medium eggplant, cubed
- 10 ounces tofu, cubed (pressed to remove water if desired)
- 1/2 inch gingerroot, minced
- 1 jalapeno pepper, seeded and sliced
- 3 green onions, sliced
- 1 garlic clove, sliced
- 3 Tbsp soy sauce
- 1 lime, juice of
- 1 Tbsp sugar
- 1 Tbsp flour
- 1/4 tsp sesame oil
- 1/3 bunch parsley, chopped
- 2 Tbsp frying oil
- water
- 1 Bunch bok choy