Another transfer recipe that may already exist on this site, but just to be sure, here it is!
3 tbsp soy sauce
1 tbsp grated ginger
8 oz tempeh
1 c quinoa
1 3/4 c water
2 tsp minced ginger
1/4 tsp salt
2 tbsp oil
5 oz sliced shitake mushrooms
1 red bell pepper, sliced
5 oz snow peas
1/4 c tamari almonds
1/3 c sliced green onion (green part only)
Preheat over to 400 degrees. In a small baking pan, mix soy sauce, grated ginger. Add tempeh, turn and let sit while oven heats. When oven is hot, put tempeh in and bake until brown, turning half way. When done, let cool a bit and then cut into small squares.
In a pan, mix quinoa, water, minced ginger and salt. Bring to a boil over high heat, turn down to low, stir, and cover. Let cook, covered, for 25 minutes. Remove from heat and let sit covered.
In a frying pan, heat oil over medium-high heat. Add shitake mushrooms and cook until starting to dry. Add bell pepper, snow peas, and almonds and cook for a few minutes (until pepper and peas are bright in color).
In a serving bowl, mix together tempeh, quinoa, vegetables and green onion. Serve hot.
Wednesday, February 29, 2012
Summer Salad with Oregano
Here's another transfer recipe to enjoy on a hot day.
1 red bell pepper, washed and dried
4 tomatillos, husked, washed and dried
1 can white beans
1 cucumber, washed and dried
2 tomatoes, washed and dried
4 tbsp sliced green onion
4 tbsp minced fresh oregano
3 tbsp olive oil
2 tbsp rice vinegar (unseasoned)
sea salt to taste
Put oven rack in the top position and turn oven to broil. Put bell pepper and tomatillos on the top rack and broil, turning as they turn brown. The tomatillos only need to be roasted on the top and bottom, so they will be done before the bell pepper. Once browned, remove and put in a bowl of water with ice before chopping.
While the pepper and tomatillos are in the oven, drain and rinse the white beans. Let drain. Chop the cucumber and tomatoes into 1/4 inch cubes. Place in a large mixing bowl and add beans, green onion, oregano, oil, and vinegar.
When tomatillos are cool, remove the core, chop and add to the mixing bowl. When pepper is cool, peel off the skin, remove the seeds, chop and add to the mixing bowl. Stir, then add salt to taste. Chill 1/2 hour before serving.
1 red bell pepper, washed and dried
4 tomatillos, husked, washed and dried
1 can white beans
1 cucumber, washed and dried
2 tomatoes, washed and dried
4 tbsp sliced green onion
4 tbsp minced fresh oregano
3 tbsp olive oil
2 tbsp rice vinegar (unseasoned)
sea salt to taste
Put oven rack in the top position and turn oven to broil. Put bell pepper and tomatillos on the top rack and broil, turning as they turn brown. The tomatillos only need to be roasted on the top and bottom, so they will be done before the bell pepper. Once browned, remove and put in a bowl of water with ice before chopping.
While the pepper and tomatillos are in the oven, drain and rinse the white beans. Let drain. Chop the cucumber and tomatoes into 1/4 inch cubes. Place in a large mixing bowl and add beans, green onion, oregano, oil, and vinegar.
When tomatillos are cool, remove the core, chop and add to the mixing bowl. When pepper is cool, peel off the skin, remove the seeds, chop and add to the mixing bowl. Stir, then add salt to taste. Chill 1/2 hour before serving.
Lemon and Capers Hummus
Here is another recipe that I posted on my social networking profile, a Lemon and Caper Hummus that I put together when I had a craving for all three items. :)
2 cans garbanzo beans, rinsed and drained
1 can black beans, rinsed and drained
1 tbsp capers
5 caperberries
Juice of 1 meyer lemon
1/2 clove garlic
salt to taste
3 tbsp tahini
2 tbsp olive oil
water
Put all ingredients, except water, in a food processor and start blending. Once it's partially blended, start adding cool water, 1 tbsp at a time, until it forms a cohesive paste and is your desired consistency (allow it to blend a little while between additions of water).
2 cans garbanzo beans, rinsed and drained
1 can black beans, rinsed and drained
1 tbsp capers
5 caperberries
Juice of 1 meyer lemon
1/2 clove garlic
salt to taste
3 tbsp tahini
2 tbsp olive oil
water
Put all ingredients, except water, in a food processor and start blending. Once it's partially blended, start adding cool water, 1 tbsp at a time, until it forms a cohesive paste and is your desired consistency (allow it to blend a little while between additions of water).
Potato Leek Soup
A while back I made this soup and posted it to my social networking profile so that I wouldn't forget it. I'm now moving it over here for others to enjoy.
6 yukon gold potatoes, washed and cubed
1 clove garlic, peeled and smashed
1/4 cup dried porcini mushrooms
3 tbsp olive oil
1 tbsp butter
1 large leek, dark green part and roots removed, chopped fine and rinsed
1/3 c celery, washed and chopped
6 cups chopped kale, washed
2 tsp chicken flavor better than bouillon
salt and pepper to taste
In a large soup pot, put potatoes and garlic clove. Cover generously with water and put over high heat. Bring to a boil, then reduce to a simmer and cook until potatoes are tender. Drain, reserving the liquid.
While potatoes are boiling, put porcini mushrooms in a 2 cup measuring cup and fill with hot water. Let soak. When tender, remove porcini mushrooms and dice. Reserve the liquid.
Once potatoes are draining, return soup pot to the stove and put over medium heat. Add olive oil and butter. When butter is melted, add leek and celery and cook until very tender. Add porcini mushrooms and kale and cook until kale is wilted but still bright green.
Return potatoes to the pot, pour in reserved mushroom liquid. Then add reserved potato liquid. You want to cover generously with liquid, so you may need to add additional water. Add bouillon, salt and pepper and bring to a boil. Cook for a few minutes, then remove from the heat. Using an immersion blender, very carefully blend the soup until smooth (depending on how finely you chopped the leeks, celery and kale, this might take a while). Once blended, return to heat and bring to temperature desired for serving.
And an alternate option:
Alteration: Replace porcini mushrooms with 3 cups fresh cremini mushrooms, chopped. Sautee mushrooms with leek and celery. One downside is that the mushrooms float and take a while to blend. It might be a good idea to process with an immersion blender before adding liquid and potatoes back to the pot (or with only a small amount of liquid). When using cremini mushrooms, add extra water to replace mushroom liquid.
6 yukon gold potatoes, washed and cubed
1 clove garlic, peeled and smashed
1/4 cup dried porcini mushrooms
3 tbsp olive oil
1 tbsp butter
1 large leek, dark green part and roots removed, chopped fine and rinsed
1/3 c celery, washed and chopped
6 cups chopped kale, washed
2 tsp chicken flavor better than bouillon
salt and pepper to taste
In a large soup pot, put potatoes and garlic clove. Cover generously with water and put over high heat. Bring to a boil, then reduce to a simmer and cook until potatoes are tender. Drain, reserving the liquid.
While potatoes are boiling, put porcini mushrooms in a 2 cup measuring cup and fill with hot water. Let soak. When tender, remove porcini mushrooms and dice. Reserve the liquid.
Once potatoes are draining, return soup pot to the stove and put over medium heat. Add olive oil and butter. When butter is melted, add leek and celery and cook until very tender. Add porcini mushrooms and kale and cook until kale is wilted but still bright green.
Return potatoes to the pot, pour in reserved mushroom liquid. Then add reserved potato liquid. You want to cover generously with liquid, so you may need to add additional water. Add bouillon, salt and pepper and bring to a boil. Cook for a few minutes, then remove from the heat. Using an immersion blender, very carefully blend the soup until smooth (depending on how finely you chopped the leeks, celery and kale, this might take a while). Once blended, return to heat and bring to temperature desired for serving.
And an alternate option:
Alteration: Replace porcini mushrooms with 3 cups fresh cremini mushrooms, chopped. Sautee mushrooms with leek and celery. One downside is that the mushrooms float and take a while to blend. It might be a good idea to process with an immersion blender before adding liquid and potatoes back to the pot (or with only a small amount of liquid). When using cremini mushrooms, add extra water to replace mushroom liquid.
Two years later...
It's like a movie segue. I guess I'm just bad about consistently keeping this blog rolling. If anyone out there still checks this, a new recipe for you. It's nothing fancy, just a quick meal that I put together last night (and again tonight). I wanted an omelet, but I didn't want a heavy one. So, I sauteed some vegetables (yellow bell pepper, shallots, and artichoke hearts) and decided I would see how pesto and avocado do as a substitute for cheese. I really enjoy this omelet, especially since it's out of the ordinary.
Omelet with Artichoke, Pesto, and Avocado
1/2 tbsp olive oil
1 small shallot, peeled and sliced
1/4 of a yellow bell pepper, chopped
3 artichoke hearts, drained and chopped
1 tsp butter
3 eggs
pinch of salt
1/2 tbsp pesto
1/4 of an avocado, peeled and sliced
In a small frying pan, heat the olive oil over medium heat. When the oil is hot, add the shallot, pepper, and artichoke hearts. Saute, stirring frequently, until pepper and shallots start to soften. Turn off the heat.
In a large frying pan, heat the butter over medium to medium low heat. Beat the 3 eggs with the salt in a bowl. Swirl the butter around in the pan to coat the bottom, then pour in the eggs. Once they are firm enough, use your spatula to loosen it from the bottom of the pan and flip. Spread the pesto onto half of the egg. Layer the avocado over that, and then add the sauteed vegetables over that. Fold the egg in half to cover the fillings and transfer to a plate.
I've been eating this with a side salad of green leaf lettuce and cherry tomatoes drizzled with balsamic vinegar. It's a nice little, fast meal.
Omelet with Artichoke, Pesto, and Avocado
1/2 tbsp olive oil
1 small shallot, peeled and sliced
1/4 of a yellow bell pepper, chopped
3 artichoke hearts, drained and chopped
1 tsp butter
3 eggs
pinch of salt
1/2 tbsp pesto
1/4 of an avocado, peeled and sliced
In a small frying pan, heat the olive oil over medium heat. When the oil is hot, add the shallot, pepper, and artichoke hearts. Saute, stirring frequently, until pepper and shallots start to soften. Turn off the heat.
In a large frying pan, heat the butter over medium to medium low heat. Beat the 3 eggs with the salt in a bowl. Swirl the butter around in the pan to coat the bottom, then pour in the eggs. Once they are firm enough, use your spatula to loosen it from the bottom of the pan and flip. Spread the pesto onto half of the egg. Layer the avocado over that, and then add the sauteed vegetables over that. Fold the egg in half to cover the fillings and transfer to a plate.
I've been eating this with a side salad of green leaf lettuce and cherry tomatoes drizzled with balsamic vinegar. It's a nice little, fast meal.
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