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Recipes
LACTO-FERMENTED HUMMUS
By sidecars
Be sure to check out the source site
- 3 cups garbanzo beans, cooked and drained
- 1/3 cup lemon juice
- 1/3 cup tahini (sesame paste)
- 3 cloves garlic, peeled and crushed
- 1 tsp. sea salt
- 1/4 cup whey
- 1 tsp. ground cumin
- 1/8 tsp. ground cayenne or ground chipotle, optional
Spinach Pasta Dough
By sidecars
In the bowl of a food processor, combine the flour, salt and blanched spinach
- 5 ounces fresh spinach, blanched and squeezed dry
- 1 pound all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 6 large egg yolks
- 1 tablespoon extra-virgin olive oil
SMOKED SALMON, SPINACH, AND CAPER POT PIE
By sidecars
Directions Preheat oven to 350 F Spray bottom of pie pan with no-stick spray or coat with butter
- Smoked Salmon (up to 1 cup, very finely shredded)
- Bechamel Sauce (about 1 cup, make the sauce thick.)
- Spinach (1 cup steamed or 1 freezer-block style package, thawed, drained)
- Capers (3 tablespoons plus liquid, or more)
- Small Russet Potato (boiled in salted water, 1/2 inch cubes)
- 1 Shallot
- Dough for 1 Pie Crust (top only)
- Egg Wash (1 egg mixed with 1 Tablespoon Water)
- Salt & Pepper
Cioppino
By sidecars
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley
- 3/4 cup butter
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 bunch fresh parsley, chopped
- 2 (14.5 ounce) cans stewed tomatoes
- 2 (14.5 ounce) cans chicken broth
- 2 bay leaves
- 1 tablespoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup water
- 1 1/2 cups white wine
- 1 1/2 pounds large shrimp - peeled and deveined
- 1 1/2 pounds bay scallops
- 18 small clams
- 18 mussels, cleaned and debearded
- 1 1/2 cups crabmeat
- 1 1/2 pounds cod fillets, cubed
Thai-Inspired Cucumber Salad with Roasted Spiced Chickpeas
By sidecars
1. Whisk dressing ingredients together in a small bowl and adjust to taste
- Dressing:
- Yield: about 3 portions
- 1/2 cup seasoned rice vinegar
- 1.5-2 tablespoons natural cane sugar, to taste
- 1/2 teaspoon fine grain sea salt
- Salad:
- 2 medium field cucumbers
- 1 red pepper, diced
- 1 cup diced red onion
- 1/4 cup roughly chopped cilantro
- 1/4 cup chopped roasted peanuts, for garnish
- Roasted spiced chickpeas (recipe follows)
- Read more: http://ohsheglows.com/#ixzz2VlHMS8SX
Rice cooker frittata with summer vegetables
By sidecars
Equipment needed: Rice cooker Frying pan Burner or stove (see Notes for what to do if you don’t have a burner or...
- The vegetables:
- Makes 2 to 4 servings
- 1 whole garlic clove, peeled
- 1 small red or yellow pepper, cut into small dice
- 1 small potato, peeled and finely julienned
- 1 small zucchini, sliced into thin rounds
- salt and pepper
- 1 Tbs. olive oil
- The egg mixture: * 6 large eggs * 2 Tbs. grated cheese of any kind (optional) * salt and pepper * 1 Tbs. olive oil
Thanksgiving Torte
By sidecars
TO MAKE THE TORTE, lightly oil a 9-inch springform pan, line the base with parchment paper (for easier cleanup), an...
- Mushroom Sauce:
- Serves: 6 to 8
- 2/3 cups wild rice
- 3/4 teaspoon salt
- 3/4 pound red or white rose potatoes,
- unpeeled, scrubbed, and cut into 1-inch cubes
- 1/2 cup coarsely chopped pecans
- 1/4 cup coarsely chopped walnuts
- 1 (14-ounce) package vegan ground sausage
- 3/4 pound portobello mushrooms, chopped (about 4 large mushrooms)
- 1 large onion, diced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons poultry seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon hickory liquid smoke
- 1 1/4 teaspoons salt or to taste
- 2 ripe tomatoes, sliced
- 1/2 pound sliced button mushrooms
- 1/4 cup soy sauce
- 1/4 cup dry red wine
- 2 tablespoons lemon juice
- 3 tablespoons cornstarch
- Read more at http://www.vegkitchen.com/recipes/thanksgiving-torte/