tag:blogger.com,1999:blog-2923103308869772142024-03-19T02:13:47.215-06:00Ginger BeatSearching for Truth, Beauty, and a Decent Vegetarian MealBeatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-292310330886977214.post-5850762811519835292011-07-30T19:36:00.004-06:002011-07-30T19:41:34.339-06:00Bulgur salad with pecans, orange, and mint<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbHzeZTlccWTe1oqQIQtpq9DRvoafuQOqRqOOQMNdsDOi8K75py0kA0itq0nQ5Lp55uxOho60ACOROWL4PaMmNSDGGbUD4-QySj0ZqnYllj5D6hWtWazDf5aBo_TFKMWrIXGFhPLjF-zQ/s1600/P7310021.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbHzeZTlccWTe1oqQIQtpq9DRvoafuQOqRqOOQMNdsDOi8K75py0kA0itq0nQ5Lp55uxOho60ACOROWL4PaMmNSDGGbUD4-QySj0ZqnYllj5D6hWtWazDf5aBo_TFKMWrIXGFhPLjF-zQ/s400/P7310021.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5635325323502632226" /></a><span class="Apple-style-span"><div style="font-size: -webkit-xxx-large; color: rgb(51, 51, 51); line-height: 20px; "><b><br /></b></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;"><b>Recipe</b></span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">Place 1 cup bulgur in a medium bowl and cover with 2 inches of cold water. Soak for at least 30 minutes, while you chop the vegetables and prepare the dressing. (Alternatively, boil 1 cup water, add 1/2 cup bulgur, remove from heat and let sit about 20 minutes.)</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">In a large bowl, combine:</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">3 leaves lacinto kale, washed, greens removed from the center stem, and finely chopped</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">1/3 cup mint leaves, washed and finely chopped</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">2 carrots, washed and grated</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">rind of one organic orange, washed and grated</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">2.25 ounce package (1/2 cup?) pecans and/or walnuts, finely chopped</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">In a small bowl, combine the dressing ingredients:</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">juice of one orange</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">3/4 teaspoon salt</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">1 clove garlic, minced</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">3 tablespoons olive oil</span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div style="color: rgb(51, 51, 51); line-height: 20px; "><span class="Apple-style-span" style="font-size:100%;">Once the bulgur has soaked, drain and add to the large bowl of chopped vegetables. Pour dressing over the bulgur and toss to combine. Refrigerate about one hour before serving.</span></div></span>Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com1tag:blogger.com,1999:blog-292310330886977214.post-3785338567667269742011-07-02T12:55:00.007-06:002011-07-02T13:38:04.157-06:00No-Cook Black Bean Pilaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFXY_jpvMW9pCWn5UWLnycVrvfWlydOnYYlKyicx6xxdQJ-rIOYzlSSNMKM667NO1Buk5n2wAM0f1WO4pd8iJB0mgCQhyphenhyphen-XsJv-XPkZtvXwjYJ-m_Vst2SF2JP-Wc2CsyZ3Ef7W_kFJJU/s1600/P7030016.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFXY_jpvMW9pCWn5UWLnycVrvfWlydOnYYlKyicx6xxdQJ-rIOYzlSSNMKM667NO1Buk5n2wAM0f1WO4pd8iJB0mgCQhyphenhyphen-XsJv-XPkZtvXwjYJ-m_Vst2SF2JP-Wc2CsyZ3Ef7W_kFJJU/s400/P7030016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624833851644826674" /></a><div>Did you know that you can soak bulgur, rather than cooking it? Plus, it's a whole grain. With the recent heat wave in Denver, bulgur has become a favorite (along with chilled watermelon and ice cream).</div><div><br /></div><div><b>Recipe</b></div><div>Place 1/2 cup bulgur in a medium bowl and cover with 2 inches of cold water. Soak for at least 30 minutes, while you chop the vegetables and prepare the dressing. (Alternatively, boil 1 cup water, add 1/2 cup bulgur, remove from heat and let sit about 20 minutes.)</div><div><br /></div><div>In a large bowl, combine:</div><div><br /></div><div>1/2 pint mini-peppers (or 1 large pepper), washed and chopped</div><div>2 roma tomatoes, washed, seeded, and chopped</div><div>1/2 a small red onion (washed), thinly sliced</div><div>1 bunch cilantro, washed and finely chopped</div><div>1 can black beans, drained and rinsed (or 1 and 1/2 cups cooked black beans)</div><div><br /></div><div>In a small bowl, combine the dressing ingredients:</div><div><br /></div><div>1 small jalepeno pepper, washed and finely minced (seed first if you prefer less kick)</div><div>3 tablespoons vegetable oil</div><div>1 tablespoon red wine vinegar</div><div>3/4 teaspoon salt</div><div><br /></div><div>Once the bulgur has soaked, drain and add to the large bowl of chopped vegetables. Pour dressing over the bulgur and toss to combine. Refrigerate about one hour before serving.</div>Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com0tag:blogger.com,1999:blog-292310330886977214.post-62591264992601768982011-04-10T10:49:00.008-06:002011-04-10T20:30:44.154-06:00Whole Wheat Pasta With Chickpeas and Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGvFlyTj7BxMWsRobwUYRqQdyRUJo46xBDVc_ij-eKnkV2Xw9iAHJhAo8vfaSTp_Ah-IffOcUCujN6MrYfk7zTVV7sld15O72ygKlXLKFOHX3VUvEHMIUrPnYq7BZWy5K5p7G9d0vcVeW/s1600/P4110005.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGvFlyTj7BxMWsRobwUYRqQdyRUJo46xBDVc_ij-eKnkV2Xw9iAHJhAo8vfaSTp_Ah-IffOcUCujN6MrYfk7zTVV7sld15O72ygKlXLKFOHX3VUvEHMIUrPnYq7BZWy5K5p7G9d0vcVeW/s400/P4110005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594000012822375858" /></a>An interesting variation on pasta with chickpeas, with curry spices and chopped cilantro.<div><br /></div><div>Adapted from Every Day with Rachel Ray (thanks, Karen!).</div><div><br /></div><div><b>Ingredients</b></div><div><br /></div><div>13 ounces whole wheat pasta</div><div>2 tablespoons olive oil</div><div>1 onion, washed and chopped</div><div>1 fresno chili pepper, washed, seeded, and chopped</div><div>4 cloves garlic, minced</div><div>1/2 teaspoon cumin seed</div><div>2 teaspoons curry powder</div><div>1/2 teaspoon tumeric</div><div>1 teaspoon salt</div><div>1/2 cup vegetable broth</div><div>24-ounce bottle strained tomatoes</div><div>2 cups cooked chickpeas (or one 15-ounce can chickpeas, drained)</div><div>cilantro for garnish</div><div><br /></div><div>Prepare pasta per package instructions. Drain and set aside when done.</div><div><br /></div><div>While the pasta is cooking, heat the olive oil and cumin seeds in a large skillet over medium heat.</div><div><br /></div><div>Add the onion, chili pepper, and garlic and cook, stirring occasionally, until the onion is soft.</div><div><br /></div><div>Add the curry powder, tumeric, and salt and stir until the spices are heated.</div><div><br /></div><div>Pour the stock into the pan and stir until blended with the onion mixture.</div><div><br /></div><div>Add the tomatoes and chickpeas and cook, stirring occasionally, for 15 to 20 minutes, or until the liquid is reduced.</div><div><br /></div><div>Add the drained pasta to the skillet and stir until blended.</div><div><br /></div><div>Top with chopped cilantro.</div>Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com2tag:blogger.com,1999:blog-292310330886977214.post-3834919689831980672011-02-06T09:40:00.003-07:002011-02-06T09:52:03.945-07:00Cranberry Orange Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7rTu5MoNI_YGVoBgKCnrwV93nFTCAjxHrVoIXwvF6dyb9o30EnP6VbMvzUJxYlAAfdfxDkp6xO7zzTI4L_YrjOakzfEt2MmnfPgXqPQcmzwAZIXcIocv0_ELYZn3gf1fDK1aFmTEsNku/s1600/P2070016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs7rTu5MoNI_YGVoBgKCnrwV93nFTCAjxHrVoIXwvF6dyb9o30EnP6VbMvzUJxYlAAfdfxDkp6xO7zzTI4L_YrjOakzfEt2MmnfPgXqPQcmzwAZIXcIocv0_ELYZn3gf1fDK1aFmTEsNku/s400/P2070016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570617613372806978" /></a>Adapted from my favorite <a href="http://ginger-beat.blogspot.com/2008/06/blueberry-lemon-muffins.html">blueberry muffin</a> recipe. Chopped pecans are a good add-in, if you have them.<div><br /></div><div>Original blueberry muffin recipe at <a href="http://simplyrecipes.com/recipes/blueberry_muffins/">Simply Recipes</a>.<br /><div><br /></div><div><b>Ingredients</b></div><div>2 cups all-purpose flour</div><div>1 cup whole grain spelt flour (substitute 1 additional cup all-purpose flour if you don't have spelt)</div><div>1 tablespoon baking powder</div><div>1/2 teaspoon baking soda</div><div>1/2 teaspoon salt</div><div>10 tablespoons butter, softened</div><div>1 cup sugar, divided</div><div>2 eggs</div><div>1 teaspoon grated orange peel</div><div>1 and 1/2 cups plain yogurt (2 6-ounce containers)</div><div>1 cup cranberries, picked over, washed, and coarsely chopped</div><div><br /></div><div>Preheat oven to 375 F. Place muffin cups in muffin tin(s) (I usually get about 20 muffins).</div><div><br /></div><div>In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt). Set aside.</div><div><br /></div><div>In a large bowl, blend the butter and all but one tablespoon of the sugar. Stir in the eggs and grated orange peel.</div><div><br /></div><div>In a small bowl, toss the cranberries with the remaining one tablespoon of sugar. Set aside.</div><div><br /></div><div>Carefully stir in 1/2 of the dry ingredients into the large bowl. Then, stir in 1/3 of the yogurt. Stir in the remaining dry ingredients, followed by the remaining yogurt. Add the cranberries, stirring until just blended.</div><div><br /></div><div>Divide the batter between the muffin cups. Bake until golden brown (about 25 t0 30 minutes). Insert a toothpick into the center of a muffin to be sure the center of the muffins are done (the toothpick should come out clean). Set on a wire rack to cool.</div></div>Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com4tag:blogger.com,1999:blog-292310330886977214.post-290361730168068332010-12-28T11:07:00.013-07:002010-12-28T16:46:50.662-07:00Cheese Importer (Longmont)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_ntgiQqn8MhVq0VeEqnCTMTQHhfkeicFIZytEBvCJ-3GhqXWgM07_WdzfVN3EMLiPAgLC1U_jgbhTl-RowKvd84IWM77X4ZP6U8zKzIz-knLJ7HmT1aqrFiyZdPRQfiLGnxEWoImCkMt/s1600/PC290004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_ntgiQqn8MhVq0VeEqnCTMTQHhfkeicFIZytEBvCJ-3GhqXWgM07_WdzfVN3EMLiPAgLC1U_jgbhTl-RowKvd84IWM77X4ZP6U8zKzIz-knLJ7HmT1aqrFiyZdPRQfiLGnxEWoImCkMt/s400/PC290004.JPG" alt="" id="BLOGGER_PHOTO_ID_5555796491592176514" border="0" /></a>I've been meaning to go to the Cheese Importer for a while now, but I never seemed to be in the area. Or, more accurately, I'd be <span style="font-style: italic;">near</span> Longmont but zipping past it, on my way to a hike in Rocky Mountain National Park or a visit with family in Ft. Collins. Even growing up, I only stopped in Longmont if I hit a red light while driving between Ft. Collins and Boulder.<br /><br />But, after a friend raved about the store's cheese selection, I decided that I needed to check it out. And so, rather than driving by, through, or around Longmont, I made my first ever trip to the town, and to the Cheese Importer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgK8txZsRPk0W3bYY0uDb2Yor65hJ5y4ffblhuIkWQZj-PTaR52WQwAKXtwJy57m5b7xT1gw5ysaFZ8MgfwruaggOg4Q3qjSbEeIBvpbEFL4PgKEyukAPI7_dPNiAbVWvCEMFpWbM0MW0N/s1600/IMG_0071.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgK8txZsRPk0W3bYY0uDb2Yor65hJ5y4ffblhuIkWQZj-PTaR52WQwAKXtwJy57m5b7xT1gw5ysaFZ8MgfwruaggOg4Q3qjSbEeIBvpbEFL4PgKEyukAPI7_dPNiAbVWvCEMFpWbM0MW0N/s320/IMG_0071.JPG" alt="" id="BLOGGER_PHOTO_ID_5555796938734553106" border="0" /></a>And, it was worth it. Inside an industrial-looking building on a Longmont parkway is a trove of imported foods and kitchenware. Towards the back of the store is a large refrigerated room full of cheese. And cheese samples.<br /><br />Cheese Importer carries a number of imported cheeses (organized by country of origin), as well as local varieties such as Haystack. This trip, I sampled bits of cheese with made with port and cheese dotted with with cranberries. After some deliberation, I bought a beautiful chunk of creamy mango-ginger stilton (pictured above, about $9 for 8 ounces) -- basically, like a fantastic mango-ginger-laced cheesecake. I also bought some gruyere (same price range) and a block of rBGH-free cheddar cheese ($3.99 for 8 ounces), which will make their way into <a href="http://ginger-beat.blogspot.com/2009/10/beer-cheese-soup.html">beer cheese soup</a> this weekend.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hsVF7OMnr4rXBnDbGyceja14dUqruupe7AgNSphysPeukLYNY0ao-3dmHbHSuI0Bs-Ykxw2GLlRAJWXNDjmhC8Qi6EA9usJNEVxtpDzgXXDy2GauNzI5KipiSJUUdUv8ziMl_qQz7B62/s1600/IMG_0073.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 247px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hsVF7OMnr4rXBnDbGyceja14dUqruupe7AgNSphysPeukLYNY0ao-3dmHbHSuI0Bs-Ykxw2GLlRAJWXNDjmhC8Qi6EA9usJNEVxtpDzgXXDy2GauNzI5KipiSJUUdUv8ziMl_qQz7B62/s320/IMG_0073.JPG" alt="" id="BLOGGER_PHOTO_ID_5555797445187555666" border="0" /></a><a href="http://www.cheeseimporters.com/">Cheese Importer</a><br />33 South Pratt Parkway (just north of the intersection of Ken Pratt Blvd and Pratt Parkway)<br />Longmont CO<br />303-772-9599Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com3tag:blogger.com,1999:blog-292310330886977214.post-9954472791780576952010-10-16T11:35:00.008-06:002010-10-16T12:33:54.302-06:00Roasted Beets with Parsley Pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGchLywUsDY38zBwZ2ovcGOPcHnXkiwuvdRzoJcXeMY4DYRS195fBSejuwp2pqAWhGUIAa99hNNG2GjGkFfbeMgXGzlLXwEgVRh0IMrvmkisUwpOo0se3RUdLvL4P60crNy8N8Zomqh41/s1600/PA170002.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGchLywUsDY38zBwZ2ovcGOPcHnXkiwuvdRzoJcXeMY4DYRS195fBSejuwp2pqAWhGUIAa99hNNG2GjGkFfbeMgXGzlLXwEgVRh0IMrvmkisUwpOo0se3RUdLvL4P60crNy8N8Zomqh41/s400/PA170002.JPG" alt="" id="BLOGGER_PHOTO_ID_5528710687336236194" border="0" /></a>Lovely and delicious -- but more of a side dish or snack than a main course.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 bunch beets (4-5 beets)<br />1 tablespoon salt<br /><br />Preheat oven to 375F.<br /><br />Wash beets. Trim leaves and base.<br /><br />Tear one square of aluminum foil per beet.<br /><br />Place salt in a small bowl. Lightly roll each beet in the salt, then wrap in aluminum foil. Repeat until all the beets are finished.<br /><br />Place wrapped beets on baking sheet and cook for 30 to 45 minutes, or until beets are tender.<br /><br />Remove beets from the oven. Carefully unwrap the foil on a beet, then hold the beet under cool running water and gently remove the skin. Repeat with remaining beets.<br /><br />Cut beets in small pieces and serve with parsley pesto (recipe below).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcreBJCXsXz5pqzQo1iC6qKfkmoh18nbKbvzweuja3mQpRDKe1npd8xyj0M16dAAztHE-xVqWvbXeYZTFvqOmhiM_pVaaIHGdYS5nJssENBZiL3FoUKusr3Y5szgJgWa4tVKfZbXzCVQtF/s1600/PA170004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 287px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcreBJCXsXz5pqzQo1iC6qKfkmoh18nbKbvzweuja3mQpRDKe1npd8xyj0M16dAAztHE-xVqWvbXeYZTFvqOmhiM_pVaaIHGdYS5nJssENBZiL3FoUKusr3Y5szgJgWa4tVKfZbXzCVQtF/s400/PA170004.JPG" alt="" id="BLOGGER_PHOTO_ID_5528711681968844386" border="0" /></a><br /><span style="font-weight: bold;">Parsley Pesto Ingredients</span><br />1 bunch parsley, washed<br />2 cloves garlic<br />1/4 cup walnuts<br />1/4 cup grated parmesan cheese<br />dash salt<br />pepper to taste<br />2 tablespoons olive oil<br />1 tablespoon water<br /><br />Place parsley, garlic, walnuts, cheese, salt and pepper in a food processor, and process until finely blended.<br /><br />Scrape down the food processor bowl, then, with food processor running, carefully pour oil and water down the feed tube and process until smooth.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com6tag:blogger.com,1999:blog-292310330886977214.post-63197990260001996282010-09-12T16:46:00.003-06:002010-09-12T16:49:36.639-06:00Grated Radish Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wytHkSj9-hXuOWMnzYJ_JowHoWk1togSZwkxybvPYTLhX9K6hn5Lecg8igNBhhq_3rTC1_62sKeIYVG5wjYbIci8Fwc_k3M1cY4ao9RkcjWPjkYhb2dnAIidARdF3AAJLmeZjD-z0LNq/s1600/P9130008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wytHkSj9-hXuOWMnzYJ_JowHoWk1togSZwkxybvPYTLhX9K6hn5Lecg8igNBhhq_3rTC1_62sKeIYVG5wjYbIci8Fwc_k3M1cY4ao9RkcjWPjkYhb2dnAIidARdF3AAJLmeZjD-z0LNq/s400/P9130008.JPG" alt="" id="BLOGGER_PHOTO_ID_5516162258993928642" border="0" /></a><br />Am I the only person who didn't realize that you can grate radishes? I wish I'd thought of this earlier this summer: grated radishes + avocado + salt and pepper + rice or white wine vinegar. Yum.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com2tag:blogger.com,1999:blog-292310330886977214.post-33902463485946056852010-07-16T16:50:00.004-06:002011-04-28T06:28:42.774-06:00Easy Lentil Salad With Tarragon-Mustard Dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPveETpFKiRSC2Bi0Ohtw3RYqrliKDXBAIfhoZItn6tFJQHp-VPzxMG6McctRjzGRKvHy7IF9P2Tj8jcFcyABuEMzs-s0gLMSjo1opaklL76BCVbLFtSrd6xPhqJC0BF6y8KySDLVl-epg/s1600/P7170013.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPveETpFKiRSC2Bi0Ohtw3RYqrliKDXBAIfhoZItn6tFJQHp-VPzxMG6McctRjzGRKvHy7IF9P2Tj8jcFcyABuEMzs-s0gLMSjo1opaklL76BCVbLFtSrd6xPhqJC0BF6y8KySDLVl-epg/s400/P7170013.JPG" alt="" id="BLOGGER_PHOTO_ID_5494601824535618994" border="0" /></a>I love these little lentils. Don't the swirls of color remind you of a Van Gogh painting?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrEk6jblLqc_RY-XkuoXN6-z3MWPKyxqOK9sJkaqr0k722JZJHHW1QudwasYS9rNLLcQJIelQoFSxi-uHHrVVTFt5jOBtIAmUMtKiGzQ9Fo6j67n2Aia8hRqwjTRssxohQCqnN_9NqryI/s1600/P7170020.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrEk6jblLqc_RY-XkuoXN6-z3MWPKyxqOK9sJkaqr0k722JZJHHW1QudwasYS9rNLLcQJIelQoFSxi-uHHrVVTFt5jOBtIAmUMtKiGzQ9Fo6j67n2Aia8hRqwjTRssxohQCqnN_9NqryI/s400/P7170020.JPG" alt="" id="BLOGGER_PHOTO_ID_5494638211613324482" border="0" /></a>And, I love this lentil salad, with a tangy tarragon-mustard dressing. It makes a great addition to a summer salad, and most of the ingredients are probably already in your refrigerator or pantry.<br /><br />Dressing adapted from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988574&adsqs=">this</a> potato salad recipe.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 cup lentils, picked over and rinsed (I used French lentils)<br />3 cups water<br />2 tablespoons cider vinegar<br />2 scant tablespoons Dijon mustard<br />1 and 1/2 tablespoons olive oil<br />1 shallot, washed and minced<br />3 teaspoons dried tarragon, crushed (or 2 tablespoons fresh tarragon, washed and minced)<br />1/2 teaspoon Tabasco sauce<br />1/2 teaspoon salt<br />black pepper to taste<br /><br />Place the lentils and water in a small saucepan. Cover, bring to a boil and then reduce the heat and simmer until the lentils are cooked but still firm (this will probably be between 15 and 20 minutes, depending on the type of lentils you are using).<br /><br />While the lentils are cooking, whisk the remaining ingredients together in a small bowl and set aside.<br /><br />Drain the cooked lentils and place them in a medium-sized bowl.<br /><br />Pour the dressing over the warm lentils and toss to coat.<br /><br />Serve warm or chilled.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com10tag:blogger.com,1999:blog-292310330886977214.post-15773936415138847662010-07-11T13:32:00.003-06:002010-07-11T13:49:02.046-06:00Pasta With Chickpeas, Rosemary, and Garlic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjTQxvNz1lk8wZJx1Guq4gP3l1IAMB3YGhAEcr3PVXWzSCPbIssNw5_TGSfg6iQzEeX_LZKBMyyA5q2fEq-FERxhN6HlRYzVu2UW6_fyxRYaOD0Lj2biWAk7xyuG3CFuuyytz9ExpDIng/s1600/P7120016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjTQxvNz1lk8wZJx1Guq4gP3l1IAMB3YGhAEcr3PVXWzSCPbIssNw5_TGSfg6iQzEeX_LZKBMyyA5q2fEq-FERxhN6HlRYzVu2UW6_fyxRYaOD0Lj2biWAk7xyuG3CFuuyytz9ExpDIng/s400/P7120016.JPG" alt="" id="BLOGGER_PHOTO_ID_5492734149515637602" border="0" /></a><br />Yes, it is a lot of garlic. And rosemary. And red pepper flakes. But soooo darn addictive.<br /><br />The first time I made this, I used my blender to puree the chickpeas. The second time, I just went at them with a potato masher. As might be expected, the sauce made with the blender was smoother -- but I kind of like the chunky mashed chickpea texture, too.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />16 ounces campanelle or other small pasta, prepared per package instructions<br />5 cups drained cooked or canned chickpeas (rinse if using canned)<br />3 cups water, divided<br />1/4 cup olive oil<br />1 teaspoon red pepper flakes<br />8 cloves garlic, minced<br />2/3 ounce rosemary sprigs, washed, with the leaves removed and minced<br />1 teaspoon salt (I used 2 teaspoons with unsalted cooked chickpeas)<br /><br />Place the chickpeas and 1 cup water in a blender and puree until smooth (or, alternatively, place the chickpeas and 1 cup water in a large bowl and mash until the chickpeas are smooth or you are tired).<br /><br />Heat the olive oil and red pepper flakes in a large skillet over medium heat.<br /><br />Add the garlic and minced rosemary and cook, stirring frequently, for about a minute, or until the garlic begins to brown.<br /><br />Stir in the salt.<br /><br />Carefully add the pureed/mashed chickpeas to the skillet, and stir to combine with the seasoned oil.<br /><br />Add the remaining two cups of water to the skillet and stir until the chickpea mixture is smooth.<br /><br />Allow the chickpea mixture to come to a boil, and simmer for about 5 minutes.<br /><br />Stir in the cooked pasta and serve.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com5tag:blogger.com,1999:blog-292310330886977214.post-52790821485419294582010-05-24T19:44:00.001-06:002010-05-24T21:21:02.278-06:0044 Hour Pizza Dough (30 Minutes From Fridge To Plate)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPpixC-CmR6zz_tJ4gMqJ3fSBgiToWkYf8CSTCo3ibiCRwrsrGNJSKaKXv13DwThyd0YggS_MqehmbfyO1AAcDF9XfShWwRKaHkPAJF-oMOGsYbdVVcY-0rx63ZdtDAgqvWFmS4xmsWTS/s1600/P5230005.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPpixC-CmR6zz_tJ4gMqJ3fSBgiToWkYf8CSTCo3ibiCRwrsrGNJSKaKXv13DwThyd0YggS_MqehmbfyO1AAcDF9XfShWwRKaHkPAJF-oMOGsYbdVVcY-0rx63ZdtDAgqvWFmS4xmsWTS/s400/P5230005.JPG" alt="" id="BLOGGER_PHOTO_ID_5474248394129953234" border="0" /></a>I love homemade pizza (see exhibits <a href="http://ginger-beat.blogspot.com/2009/03/pizza-with-olives-peppers-and-roasted.html">A</a>, <a href="http://ginger-beat.blogspot.com/2010/03/pizza-with-broccoli-feta-and-garlic.html">B</a>, <a href="http://ginger-beat.blogspot.com/2009/01/pizza-with-cashew-cheese-pear-and.html">C</a>, and <a href="http://ginger-beat.blogspot.com/2010/05/green-pizza-pizza-with-spinach.html">D</a>), but it can be hard to find time to let the dough rise between assembly and baking. So, <a href="http://www.nytimes.com/2010/05/19/dining/19pizza.html"> a recent New York Times article</a> about allowing pizza dough to rest for 24 to 48 hours before baking appealed to me in terms of efficiency, rather than improved taste or texture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7ZfVLNl-dR8wc_Kov7ks4DtrEdWGvuBfxka5hTSCTJceadMCuni8EZE6oARag3EU38zMcqG0xpL6IP4h9Cg-3fdcDv2oRtryw7WO2tHuY8sqf7FRTxyaS6XzfepO5IylpFXcGk4V4ss-/s1600/P5230001.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7ZfVLNl-dR8wc_Kov7ks4DtrEdWGvuBfxka5hTSCTJceadMCuni8EZE6oARag3EU38zMcqG0xpL6IP4h9Cg-3fdcDv2oRtryw7WO2tHuY8sqf7FRTxyaS6XzfepO5IylpFXcGk4V4ss-/s400/P5230001.JPG" alt="" id="BLOGGER_PHOTO_ID_5474237912061173906" border="0" /></a>I mixed up my dough on a Thursday evening (using my standard recipe from Bittman's How To Cook Everything Vegetarian), and then placed it in a covered bowl in the refrigerator. On Saturday afternoon, I came home, peeked into the fridge, and saw that the dough had risen nicely. The pizza was in the oven about 20 minutes later. Ten minutes after that, I was marveling at how much better a pizza crust that's rested for a couple of days really is. And not just because I was pleased to be eating a freshly-baked homemade pizza about a half-hour after I walked in the door (although that was nice, too).<br /><br />The flavor and texture of the crust were lighter, even though it was the same recipe that I normally use. (The NYT used the word "nuanced" to describe the change in flavor, which sounds silly when applied to pizza crust but is, I think, accurate). The only downside is that I ate much more pizza than I normally would, because I kept wanting to "confirm" the difference.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com8tag:blogger.com,1999:blog-292310330886977214.post-15572024412247843042010-05-22T11:06:00.003-06:002010-05-22T11:11:59.851-06:00Spicy Lentil Stew (Mesir Wat) Part II<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOb8n7apyj-bwkvX4P4rCebsTSvl3cV3K6dq5EPCFkgcCYzZKZxFbHJ_NLZPqS_B1r2q4oJeFqju2VFxxQdhQ6RbUCfp7X1G3kgZkkwRElJvkLS7znPR-l2KdNIKknGHrwKb7pffqzVRL/s1600/P5230006.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOb8n7apyj-bwkvX4P4rCebsTSvl3cV3K6dq5EPCFkgcCYzZKZxFbHJ_NLZPqS_B1r2q4oJeFqju2VFxxQdhQ6RbUCfp7X1G3kgZkkwRElJvkLS7znPR-l2KdNIKknGHrwKb7pffqzVRL/s400/P5230006.JPG" alt="" id="BLOGGER_PHOTO_ID_5474142832224074146" border="0" /></a>I am completely addicted to the spicy lentil stew I made a few weeks back. Turns out, it's even good for breakfast. And, it was one of the only things that made my head feel better during a recent cold/sinus infection.<br /><br />The <a href="http://www.saveur.com/article/Recipes/Ethiopian-Lentil-Stew">original recipe</a> calls for four tablespoons of butter; two tablespoons of canola (or other vegetable) oil make a good substitute.<br /><br />(Yes, the stew looks completely different in this photo than it did in the <a href="http://ginger-beat.blogspot.com/2010/04/ethiopian-split-pea-stew-kik-alicha-and.html">original post</a> -- what can I say? -- the first photo was shabby.)Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com3tag:blogger.com,1999:blog-292310330886977214.post-85485216399388350682010-05-08T12:28:00.009-06:002010-05-08T13:16:34.575-06:00Green Pizza (Pizza With Spinach, Mushrooms, and Garlic)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rpbvOSfaTMJnMdRGH57ypS1io0Y0OeEx3j4BHsXqKG-MRf5vUmnEAOSKLkrZnYON3zi2vtxliIjJncHrpZztut1UZhM5VXyZHL7ZoSOGKPXXrYWWpjSLjXKF3DfjxZQ4ZCiVhyWPNWHw/s1600/P5090010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 322px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rpbvOSfaTMJnMdRGH57ypS1io0Y0OeEx3j4BHsXqKG-MRf5vUmnEAOSKLkrZnYON3zi2vtxliIjJncHrpZztut1UZhM5VXyZHL7ZoSOGKPXXrYWWpjSLjXKF3DfjxZQ4ZCiVhyWPNWHw/s400/P5090010.JPG" alt="" id="BLOGGER_PHOTO_ID_5468974903125066050" border="0" /></a>I've been experimenting with pizza toppings again. This combination includes a green sauce of pureed spinach, garlic, red pepper flakes, and olive oil, with mushrooms (and more garlic) and parmesan cheese on top.<br /><br />Yes, I do like garlic. Why do you ask?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8tpPGGsISoZUePyGocS9_twSYqi6UeLrHkMeteeM4wvGJb3EW5ubQ4hODCejk8SpRqc5_q4JoaGS3PUvR1S1_IsmWbPtcYeU30b716hyil9QnfHv1U6gcfzDKYoXvnW0IaWkA6Z3KUBI/s1600/P5090004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8tpPGGsISoZUePyGocS9_twSYqi6UeLrHkMeteeM4wvGJb3EW5ubQ4hODCejk8SpRqc5_q4JoaGS3PUvR1S1_IsmWbPtcYeU30b716hyil9QnfHv1U6gcfzDKYoXvnW0IaWkA6Z3KUBI/s400/P5090004.JPG" alt="" id="BLOGGER_PHOTO_ID_5468977731576368050" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br />1 batch pizza dough<br />9-10 button mushrooms, washed and diced<br />16 ounces frozen spinach, thawed<br />5 cloves of garlic, divided<br />2 tablespoons olive oil, plus more for brushing<br />dash red pepper flakes<br />3/4 teaspoon salt, divided<br />1/3 cup shredded parmesan cheese<br /><br />In a medium bowl, toss the diced mushrooms with 2 cloves minced garlic, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside.<br /><br />In a food processor, puree the frozen spinach with 3 cloves garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and the red pepper flakes. Set aside.<br /><br />Preheat the oven to 500F.<br /><br />Lightly brush a baking sheet with olive oil.<br /><br />Roll out pizza dough on a lightly floured surface, and transfer to the baking sheet. <br /><br />Carefully spread the pureed spinach mixture over the pizza dough. Top with the mushrooms and parmesan cheese.<br /><br />Bake at 500F for 6-12 minutes, monitoring carefully after the 6 minute mark.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com9tag:blogger.com,1999:blog-292310330886977214.post-53032257767743973892010-04-25T12:00:00.012-06:002010-04-25T12:02:52.357-06:00Ethiopian Split Pea Stew (Kik Alicha) and Spicy Lentil Stew (Mesir Wat)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitz8imLF9i9kc9QQN5XHwl-hHT3AmDOhgAGnc88S5RXOh5RHk58t86MDaHXgVnZev9TQigeGRZfwi-MyMMqr45Ky2FpLIcX7h-eLuKPXPG8pdQjvP8OtNhgRBLH-HZccJ5AzzxDm-GKVRr/s1600/P4260024.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa-kZbZs8eV1iNtYEYrYMDF6KcdDQod-KYAecwTYeaPjXO5EnocTDha09UmTdA_TUhA5x1TT-VVJGlueZVGwi6qkM6M31FsNE0WaW6wVOhpYWZcD0qeQsqYb9h0uBlpSfYgYL1LgboOwg/s1600/P4260003.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa-kZbZs8eV1iNtYEYrYMDF6KcdDQod-KYAecwTYeaPjXO5EnocTDha09UmTdA_TUhA5x1TT-VVJGlueZVGwi6qkM6M31FsNE0WaW6wVOhpYWZcD0qeQsqYb9h0uBlpSfYgYL1LgboOwg/s400/P4260003.JPG" alt="" id="BLOGGER_PHOTO_ID_5464135042298290274" border="0" /></a><br />I haven't been eating many legumes lately. Perhaps I needed a break after a long winter of stews and soups? But, a recent meal at an Ethiopian restaurant made me realize that I'd actually missed lentils and split peas -- and left me craving more Ethiopian food. So, I sorted through different recipes on the internet, tracked down some spicy berbere seasoning, and made my very first attempt at mesir wat (spicy lentil stew, seasoned with berbere) and kik alicha (a mild but tasty yellow split pea stew, which provides a nice counterbalance to the wat). As you can see from the photo, I cheated a bit and made <a href="http://ginger-beat.blogspot.com/2008/10/naan.html">naan</a> to eat with my stew, rather than injera. <br /><br />The result? I can't vouch for authenticity, but they are both delicious. I think I would even be happy to eat them during a mid-winter slump.<br /><br />Spicy lentil stew recipe <a href="http://www.saveur.com/article/Recipes/Ethiopian-Lentil-Stew">here</a>, yellow split pea stew recipe <a href="http://ethiopianrecipes.net/yellow-split-pea-stew/">here</a>. I found bebere seasoning ($7.99 for a 1-pound bag) at the <a href="http://www.worldfoodbazaar.com/">World Food Bazaar</a>, 242 N. Havana in Aurora.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com7tag:blogger.com,1999:blog-292310330886977214.post-15303289641107973752010-03-19T13:18:00.001-06:002010-03-19T15:13:20.716-06:00Flourless Carrot Cake (Gajar Ka Halwa)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kw_F6IfTq3QAGvkF6jN39Ow4IGo-aDMKUZNfdt6zdNe3b4r0TeoZ9VMacTHaMEd8dg1MDSrLyPV1KsDR6dHtHqcaPwJhUCHYv2awf9GHyrEl5JCU07JyUz19mVpDTwiGOG6nalvxkVrk/s1600-h/P3200016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kw_F6IfTq3QAGvkF6jN39Ow4IGo-aDMKUZNfdt6zdNe3b4r0TeoZ9VMacTHaMEd8dg1MDSrLyPV1KsDR6dHtHqcaPwJhUCHYv2awf9GHyrEl5JCU07JyUz19mVpDTwiGOG6nalvxkVrk/s400/P3200016.JPG" alt="" id="BLOGGER_PHOTO_ID_5450425188268847362" border="0" /></a>I've had this flourless, no bake carrot cake before, in Nepalese restaurants, but never knew how to make it. Luckily, Donna (of <a href="http://dinewithdonna.blogspot.com/">Dine with Donna</a>) asked a restaurant owner for the recipe. It turns out the cake is really easy to make. Basically, shredded carrots are cooked in a dry pan over medium heat until all the moisture evaporates -- then, milk, butter, and sugar are added in turn, and cooked until the liquid reduces -- and finally, cinnamon, coconut powder, and ground cardamom are stirred into the carrot mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimE8A9_XGvBClezp028S90vHpxkpqpGJsT_DuZfH2zesiVqnMIM0ql6Kf1lh9dJk9m1rHctXPULI08q92YZLLWUPWhfwTTTgkt1eDFczO0mg0TEeQS3_iQ3XtjOGC_kjv8QPlSHyyrc55K/s1600-h/P3200006.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimE8A9_XGvBClezp028S90vHpxkpqpGJsT_DuZfH2zesiVqnMIM0ql6Kf1lh9dJk9m1rHctXPULI08q92YZLLWUPWhfwTTTgkt1eDFczO0mg0TEeQS3_iQ3XtjOGC_kjv8QPlSHyyrc55K/s400/P3200006.JPG" alt="" id="BLOGGER_PHOTO_ID_5450425550984033458" border="0" /></a>While the resulting cake is delicious, the recipe is worth making for the smell of freshly ground cardamom, alone.<br /><br />Dine with Donna featured the cake more than a month ago, but it took me a while to make it because I didn't have the coconut powder called for in the recipe. I finally just decided to use coconut flour, which worked just fine (and maybe is the same thing?). You can find coconut flour at health food stores.<br /><br />Recipe <a href="http://dinewithdonna.blogspot.com/2010/02/flourless-carrot-cake.html">here</a>.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com12tag:blogger.com,1999:blog-292310330886977214.post-83090270679693037712010-03-14T12:14:00.004-06:002010-03-14T12:32:04.854-06:00Orzo and Vegetable Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRxG99P3BuB43B4cMmoqe0F1l0uQrtQXb42ecxMyvviwysQO3xCtukrpQ9Bno5Xrowab5vCRUKP85sJHMSYB9F1ZtO3VQZr6Kp4u-0UWFTc_rpULZw_hp1skfLbO1cNiQ-cBqxiin0NiK/s1600-h/P3150003.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRxG99P3BuB43B4cMmoqe0F1l0uQrtQXb42ecxMyvviwysQO3xCtukrpQ9Bno5Xrowab5vCRUKP85sJHMSYB9F1ZtO3VQZr6Kp4u-0UWFTc_rpULZw_hp1skfLbO1cNiQ-cBqxiin0NiK/s400/P3150003.JPG" alt="" id="BLOGGER_PHOTO_ID_5448556702720397698" border="0" /></a>The warm temperatures and sunny skies last week started me thinking about lighter spring fare. After months of winter vegetables, an orzo and vegetable salad (from Jeanne Lemlin's Quick Vegetarian Pleasures cookbook) seemed like a great way to welcome spring.<br /><br />Of course, by the time I got around to making the salad, the temperature had plummeted more than 20 degrees, the sunny sky had been replaced with clouds, and it was snowing. Also, I somehow lost an hour?<br /><br />While the weather (and time) may have let me down, I don't believe this salad ever will: orzo and tomatoes, peppers, zucchini, celery, parsley, feta, and (of course) kalamata olives, in a light, creamy dressing. I threw in a little chopped spinach, this time, too... Here's to the longer days, sunnier skies, and warm-weather food to come.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com5tag:blogger.com,1999:blog-292310330886977214.post-69863698272847192432010-03-07T12:29:00.004-07:002010-03-07T12:53:13.492-07:00Pizza With Broccoli, Feta, And Garlic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeF5r4DHKv8HciUUup9LtITviF8q7Vdn3PG9JVAEYLiMYwCY1sIW9lKk1_gUotB-E-jOqIZcvqwYpD1AtIIn7fxtox2zF6C_kufzYXZHn7SXalt8VsqXveWpEHUdNJ-gh0nEqZbg17VMOD/s1600-h/P3080006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeF5r4DHKv8HciUUup9LtITviF8q7Vdn3PG9JVAEYLiMYwCY1sIW9lKk1_gUotB-E-jOqIZcvqwYpD1AtIIn7fxtox2zF6C_kufzYXZHn7SXalt8VsqXveWpEHUdNJ-gh0nEqZbg17VMOD/s400/P3080006.JPG" alt="" id="BLOGGER_PHOTO_ID_5445982004734725090" border="0" /></a>Garlicky-feta goodness. Plus olives.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 batch pizza dough (I used Mark Bittman's recipe with a little spelt flour mixed in, but plan to try <a href="http://thepioneerwoman.com/cooking/2010/02/my-favorite-pizza/">this one</a> in the future)<br />flour as needed<br />1 head broccoli, washed, stems removed, and finely chopped<br />2-3 cloves garlic, minced<br />red pepper flakes<br />2 teaspoons olive oil, plus more for brushing<br />6 ounces feta cheese, crumbled<br />1/2 cup pitted kalamata olives, chopped<br /><br />Preheat the oven to 500F.<br /><br />Lightly brush a baking sheet with olive oil.<br /><br />Roll out pizza dough on a lightly floured surface, and transfer to the baking sheet. Brush the dough with olive oil.<br /><br />In a large bowl, combine chopped broccoli, red pepper flakes, garlic, and two teaspoons olive oil, and toss to combine.<br /><br />Carefully pour the broccoli mixture onto the pizza. Top with the feta crumbles and chopped kalamata olives.<br /><br />Bake at 500F for 6-12 minutes, monitoring carefully after the 6 minute mark.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com8tag:blogger.com,1999:blog-292310330886977214.post-36386668283476531842010-03-01T18:48:00.002-07:002010-03-01T18:51:05.378-07:00Stuffed Cabbage (Not Exactly Like Grandma Made Them)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95pjrGvSK1xH0MOIku7VomipRe_t2d2otiiIxvy8iBhrr_Io3psPiwEw-cjqAcuoAm3oFUt-rRKLcdDD_12wJoYXfod8uORJ4LoINO5w79ixvHowXLh6i8m2gVSKe7DiKqdymmj8kHd5e/s1600-h/P3010037.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95pjrGvSK1xH0MOIku7VomipRe_t2d2otiiIxvy8iBhrr_Io3psPiwEw-cjqAcuoAm3oFUt-rRKLcdDD_12wJoYXfod8uORJ4LoINO5w79ixvHowXLh6i8m2gVSKe7DiKqdymmj8kHd5e/s400/P3010037.JPG" alt="" id="BLOGGER_PHOTO_ID_5443366138938124418" border="0" /></a>I suppose we all have our contradictions. I generally don't miss meat at all -- but sometimes I crave my Grandma's stuffed cabbage. And, so, while I usually am not interested in re-creating traditional dishes without the meat, I have tried different meatless versions of stuffed cabbage over the years -- ranging from wonderful version at <a href="http://www.veselka.com/">a Ukrainian restaurant</a> in New York City to a best-forgotten attempt using mock meat "crumbles."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDN5nBtwNbv7S_NEHzOnpjnXNlJ4OvLST8NLn1hShWfLjQWg5d-hOtEfshLmxd-cFQHnVWofnrPv7MvyhckqAGo_SESaNDEKXYFRZneE94ziJhhBwrCj3FD11ZrnYANOw3IgnfKK47Zes/s1600-h/P2280016.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDN5nBtwNbv7S_NEHzOnpjnXNlJ4OvLST8NLn1hShWfLjQWg5d-hOtEfshLmxd-cFQHnVWofnrPv7MvyhckqAGo_SESaNDEKXYFRZneE94ziJhhBwrCj3FD11ZrnYANOw3IgnfKK47Zes/s400/P2280016.JPG" alt="" id="BLOGGER_PHOTO_ID_5443365750962099218" border="0" /></a>I recently noticed a recipe for "Cabbage Parcels" in the Vegetarian Suppers from Deborah Madison's Kitchen cookbook. The parcels -- stuffed with a pureed blend of barley, pecans, cashews, mushrooms, onions, and cheddar cheese -- sounded interesting, even if a bit different from the stuffed cabbage that I grew up with. And so, I decided to give them a try.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmjguliasOg6OcNehNbVxgs-2djPPGS_QuFwAXrlpa63bAxU1Ysn3BxoVOmufmkJUXgeAkvXNhwTzRZsVMb-jBheho7bgHWoeMoiWIli9sFoW-he6tcZf8-Jtrf3gXTUMlRNMkJ9BgYxp/s1600-h/P3010034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmjguliasOg6OcNehNbVxgs-2djPPGS_QuFwAXrlpa63bAxU1Ysn3BxoVOmufmkJUXgeAkvXNhwTzRZsVMb-jBheho7bgHWoeMoiWIli9sFoW-he6tcZf8-Jtrf3gXTUMlRNMkJ9BgYxp/s400/P3010034.JPG" alt="" id="BLOGGER_PHOTO_ID_5443365160735499042" border="0" /></a>I followed the recipe pretty closely, up until it came to stuffing the cabbage leaves. The recipe said to bind the cabbage parcels with kitchen string to hold them together. I skipped this part, and instead just stuffed the cabbage the way I remember seeing it done as a girl -- dab of stuffing in the center of a steamed cabbage leaf, fold the top and then the bottom of the leaf up over the middle, and then carefully tuck the two sides underneath. The stuffed leaves then went into a large skillet of tomato sauce to simmer for about 30 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJ_6dJVOT_ZFr91c3Qay5mTf9YVGe0OMHZ_ZM0EU78-LilRWrbfgbFQa6bBbo6WgV9pK7ziTL_kR1-Mi9Q0jtEQSAyMUjL4mkuyv0uXbpWUJGRgkLIM5d-iR0U3sQxsk69U3il9NsM52x/s1600-h/P3010003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 317px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtJ_6dJVOT_ZFr91c3Qay5mTf9YVGe0OMHZ_ZM0EU78-LilRWrbfgbFQa6bBbo6WgV9pK7ziTL_kR1-Mi9Q0jtEQSAyMUjL4mkuyv0uXbpWUJGRgkLIM5d-iR0U3sQxsk69U3il9NsM52x/s400/P3010003.JPG" alt="" id="BLOGGER_PHOTO_ID_5443366752622786018" border="0" /></a>I was really pleased with the outcome -- the cabbage rolls weren't exactly like Grandma made them, but were closer than I expected, and also just plain tasty. Folks who are looking for a good homemade veg burger should check out the filling recipe ("Brown Rice-Mushroom 'Burgers,'" from the same cookbook) -- the nut/grain/mushroom blend has a good flavor and even looks surprisingly meat-like (if that's what you're into).Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com13tag:blogger.com,1999:blog-292310330886977214.post-47814062885216431262010-02-27T08:00:00.000-07:002010-02-27T08:00:00.177-07:00Spicy Cauliflower Pasta Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTod3Df9yduxQrzXFky_Vo4wAWUCOT3yfnv-z2gvHM-akpSAgseMu7R5pusE-pM31xfChA4RN99rpOulKRsbGfA09fCK0zfofPLGfq8nOHR3S5zJF6-KKQeHyySdRs8iDlI9Gx6tMBOWLK/s1600-h/P2260007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTod3Df9yduxQrzXFky_Vo4wAWUCOT3yfnv-z2gvHM-akpSAgseMu7R5pusE-pM31xfChA4RN99rpOulKRsbGfA09fCK0zfofPLGfq8nOHR3S5zJF6-KKQeHyySdRs8iDlI9Gx6tMBOWLK/s400/P2260007.JPG" alt="" id="BLOGGER_PHOTO_ID_5442348297541788722" border="0" /></a>This pasta bake is quick and easy, and features two of my favorite ingredients -- cauliflower and kalamata olives. The basic recipe is from the <a href="http://catalog.denverlibrary.org/cgi-bin/cw_cgi?fullRecord+8646+10+1238579+1+0">Moosewood Restaurant Cooks at Home</a> cookbook; after preparing the tomato sauce and cooking the pasta and cauliflower, I combined them in a lightly oiled 13 x 9 baking dish, baked them for 25 minutes at 375F, and then added panko bread crumbs and a little grated parmesan cheese and put the baking dish under the broiler for a couple minutes.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com5tag:blogger.com,1999:blog-292310330886977214.post-30952302003644447892010-02-21T20:55:00.000-07:002010-02-21T20:56:03.374-07:00Blueberry Walnut Corn Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGluwHzUFy-YtjeJG627IvL1f68L_91b7IUgiimxM_oQXp864fESqF7-U-ZDHy0kJOy4E0Lytyt3lYomiEjJ0aK9n6Gz-qJwqWRHjEmrunDYLPWF364sB4Fmpmi32YlXfL4e7LqiMgnv89/s1600-h/P2210001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGluwHzUFy-YtjeJG627IvL1f68L_91b7IUgiimxM_oQXp864fESqF7-U-ZDHy0kJOy4E0Lytyt3lYomiEjJ0aK9n6Gz-qJwqWRHjEmrunDYLPWF364sB4Fmpmi32YlXfL4e7LqiMgnv89/s400/P2210001.JPG" alt="" id="BLOGGER_PHOTO_ID_5440363485476166194" border="0" /></a>I've been on a muffin kick lately. My current favorites are blueberry walnut corn muffins, made with a blend of corn meal, almond flour, and all-purpose flour. The muffins are adapted from a recipe for <a href="http://ginger-beat.blogspot.com/2009/12/almond-cranberry-cornbread.html">almond cranberry cornbread</a> that I posted about in December. (I've discovered that it's easier not to eat 1/4 batch in a single sitting if I divide the recipe between 12 muffin cups.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryGmVJhKX4cTgkIRjg32FFvudU_8JiUNdAOh8z-sjztwvmXKG_H7TwNYQZeJnof0wwxbGxhIUztgX7J-eHRRwlw335ER9fjEVPgOMFn6c8KUCjooqSRDAlThN5DfMU3L2PahU6tv7Lrgl/s1600-h/P2210018.JPG" style="text-decoration: none;"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryGmVJhKX4cTgkIRjg32FFvudU_8JiUNdAOh8z-sjztwvmXKG_H7TwNYQZeJnof0wwxbGxhIUztgX7J-eHRRwlw335ER9fjEVPgOMFn6c8KUCjooqSRDAlThN5DfMU3L2PahU6tv7Lrgl/s400/P2210018.JPG" alt="" id="BLOGGER_PHOTO_ID_5440363264205329906" border="0" /></a>The adaptation is really simple: I substituted 1 cup frozen blueberries (tossed with 1 tablespoon flour) and 1/2 cup walnuts for the almonds, canola oil, and cranberries called for in the original recipe. Blueberries are a nice addition to corn muffins, and blueberries and walnuts taste great together. Mix the blueberries and walnuts in after combining the wet and dry ingredients.<br /><div><br />Original recipe <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867545">here</a>.</div>Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com2tag:blogger.com,1999:blog-292310330886977214.post-157775308989159122010-02-19T17:15:00.002-07:002010-02-19T17:36:03.011-07:00On Top Of Spaghetti (Sweet Potato Chard Rounds)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1E1qSgUcXnRZgnL9ow9sM9f7LDbVyV5NYWq8ymzRvhnOL2N46sFIqxV0DV8tBCxBy6iX6ttilsSe8frsDISk0CvURX4Jn9ic5GFUg0abZRzGgeLXZfdYxtINYsJK1pyWn9RmTiMF-QsrI/s1600-h/P2150005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1E1qSgUcXnRZgnL9ow9sM9f7LDbVyV5NYWq8ymzRvhnOL2N46sFIqxV0DV8tBCxBy6iX6ttilsSe8frsDISk0CvURX4Jn9ic5GFUg0abZRzGgeLXZfdYxtINYsJK1pyWn9RmTiMF-QsrI/s400/P2150005.JPG" alt="" id="BLOGGER_PHOTO_ID_5438204477626554098" border="0" /></a>When I first became vegetarian, I tried to make meatless versions of the dishes I was familiar with, like spaghetti and "meatballs." Over time, I became less interested in replicating traditional meat dishes, and more interested in creating tasty vegetable-based dishes. So, when I saw photo of <a href="http://cupcakepunk.wordpress.com/2010/01/19/sweet-potato-kale-balls/">sweet potato kale balls</a> with pasta at Cupcake Punk recently, I was interested in the sweet potato kale rounds, but a little skeptical about serving the rounds on top of spaghetti.<br /><br />The rounds are made from a mixture of mashed roasted sweet potatoes, caramelized onions, and sautéed garlic and kale (I used chard). While it takes about an hour to caramelize the onions (good instructions <a href="http://simplyrecipes.com/recipes/how_to_caramelize_onions/">here</a>), the caramelized onions really compliment the sweet potatoes. The sweet potato mixture is rolled into rounds, coated in cornmeal, and then baked at 400F for 30 minutes, turning once after 15 minutes.<br /><br />My one stray from the original recipe was pour a couple of tablespoons of balsamic vinegar into the pan that I used to caramelize the onions (after removing then onions and chard), and then add the vinegar and any scrapings from the pan to the sweet potato mixture. I really liked the tanginess of the balsamic vinegar with the sweet potatoes and caramelized onions.<br /><br />I did decide to go ahead and serve the rounds on top of spaghetti. And, I have to admit, it worked. The rounds are really good with a marinara-type sauce. Also, since the rounds are not that big, the pasta helped make a filling (but not <span style="font-style: italic;">too</span> filling) meal.<br /><br />The recipe at Cupcake Punk was adapted from a <a href="http://happyveganface.blogspot.com/2009/10/butternut-maple-scallion-balls.html">recipe</a> by Jess at Happy Vegan Face. Jess suggested mixing cooked quinoa into the rounds, to make more of a patty. While the rounds are really good with pasta, I also might try experimenting along these lines in the future.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com6tag:blogger.com,1999:blog-292310330886977214.post-3549408989462588832010-02-15T18:43:00.000-07:002010-02-15T18:44:11.689-07:00Samosa Mash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbcF9ixFoaEAkNkGNRnuoV1VMcX7v74ttJxrEvSYhMy9mE-MtSs6PDAolcHQVW-C5b2l6JNaT9d8Kv6m39DOSeSs1HFM_i6xxlipgWEh7YdBMwvAzc-Q_rc7Ybwc6cYwOqD6I_mbxLFy6/s1600-h/P1170006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 364px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbcF9ixFoaEAkNkGNRnuoV1VMcX7v74ttJxrEvSYhMy9mE-MtSs6PDAolcHQVW-C5b2l6JNaT9d8Kv6m39DOSeSs1HFM_i6xxlipgWEh7YdBMwvAzc-Q_rc7Ybwc6cYwOqD6I_mbxLFy6/s400/P1170006.JPG" alt="" id="BLOGGER_PHOTO_ID_5427805373392360306" border="0" /></a>A mash of potatoes, baked tofu, and peas, seasoned with ginger, tumeric, cumin, coriander, and chilies.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLnIjk3iirkWU4tjeknZwMclyW1ASDmquzA-L5KsaWyS9UGZbIqo_vgEsT3zQHEsqVKAf0T-ilqvtwLOaK7dnYB8Ss4-SqSSYCIivzhzu4fMKu-Ddxk99GE4kPxk6P5QYPFYKojXC8qnG/s1600-h/P1170005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLnIjk3iirkWU4tjeknZwMclyW1ASDmquzA-L5KsaWyS9UGZbIqo_vgEsT3zQHEsqVKAf0T-ilqvtwLOaK7dnYB8Ss4-SqSSYCIivzhzu4fMKu-Ddxk99GE4kPxk6P5QYPFYKojXC8qnG/s400/P1170005.JPG" alt="" id="BLOGGER_PHOTO_ID_5427803040218388866" border="0" /></a>Packs nicely for a winter snowshoe (or work).<br /><br /><span style="font-weight: bold;">Ingredients</span><br />2 pounds yukon gold potatoes, washed and chopped<br />1 batch <a href="http://ginger-beat.blogspot.com/2008/10/another-take-on-baked-tofu.html">baked tofu</a>, cut in squares<br />1 cup frozen peas, thawed (my peas had grated carrots mixed in)<br />2 tablespoons canola oil<br />1 teaspoon mustard seeds<br />1 teaspoon cumin seeds<br />1 onion, washed and chopped<br />1 teaspoon grated ginger<br />2 serrano chilies, washed, seeded, and minced<br />1 teaspoon tumeric<br />1/8 teaspoon cayenne<br />1 and 1/2 teaspoons coriander<br />1 teaspoon salt<br />1/2 cup water<br /><br />Bring a large pot of salted water to boil. Cook the potatoes for 20 minutes, or until tender. Drain, mash, and set aside.<br /><br />Heat the oil and mustard seeds in a large covered skillet over medium heat, until the mustard seeds pop.<br /><br />After the mustard seeds have popped, remove the lid, stir in the cumin seed and onion, and cook (stirring occasionally) until the onion is soft.<br /><br />Add the ginger and chilies, and cook two minutes (stirring occasionally).<br /><br />Add the tumeric, cayenne, coriander, and salt, and cook one more minute.<br /><br />Add the mashed potatoes and stir until blended with the spices. Pour in 1/2 cup of water, and mix until the potatoes have a fluffy texture. (Add more water as needed.)<br /><br />Mix in the baked tofu and peas, and cook over medium-low heat until heated through.<br /><br />Serve.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com3tag:blogger.com,1999:blog-292310330886977214.post-80713416012777848742010-02-13T08:39:00.000-07:002010-02-13T08:39:00.161-07:00Black Bean Rice Bowl<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEvb5NOXtNXLuDg_lwIdcAZRLRM0L15Yb7NKt5NEtUJC7XxMQ2PVy4BKFdAA6oxbhoogrEUwFGny__fZxOzZxn0ha9IM2z599Mly_wgp9RvcGxkejhikoWWhUAtfX79dG-yJ8tNIYd1XA/s1600-h/P2080003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEvb5NOXtNXLuDg_lwIdcAZRLRM0L15Yb7NKt5NEtUJC7XxMQ2PVy4BKFdAA6oxbhoogrEUwFGny__fZxOzZxn0ha9IM2z599Mly_wgp9RvcGxkejhikoWWhUAtfX79dG-yJ8tNIYd1XA/s400/P2080003.JPG" alt="" id="BLOGGER_PHOTO_ID_5435574209331947570" border="0" /></a>A satisfying rice bowl that combines spicy chipotle black beans and rice with a cilantro lime slaw. If you like, add some sliced avocado, or a little queso fresco or grated monterey jack cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwAQDq9t3EjEZbhEjFHhoZ3hm6zdSr5C0EKOQ1nUXfsIEW7I7iFjXcptMIUInEtlls0f8kxE1vyZjUC4nmEKW6T46ork19fYNWZOBXrEI6Dv8T5a9bCiAiVZV3FePmBl67EuqZTe-WTbD/s1600-h/P2080004.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwAQDq9t3EjEZbhEjFHhoZ3hm6zdSr5C0EKOQ1nUXfsIEW7I7iFjXcptMIUInEtlls0f8kxE1vyZjUC4nmEKW6T46ork19fYNWZOBXrEI6Dv8T5a9bCiAiVZV3FePmBl67EuqZTe-WTbD/s400/P2080004.JPG" alt="" id="BLOGGER_PHOTO_ID_5435581955930895426" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br />One batch <a href="http://ginger-beat.blogspot.com/2010/02/cilantro-lime-slaw.html">cilantro lime slaw</a><br />1 cup uncooked brown rice (or two cups cooked)<br />2 teaspoons canola oil<br />1 bell pepper, washed, seeded, and chopped (I used about 3/4 pint red and yellow mini-peppers)<br />1 small onion, washed and chopped<br />1 teaspoon chipotle chile powder<br />1/2 teaspoon cumin<br />2 and 1/2 to 3 cups cooked black beans (1 cup dried beans, soaked and cooked; or 2 15-ounce cans, drained)<br />1 teaspoon salt (optional -- you may want to reduce the salt if using canned beans)<br />3 cups lettuce, washed and chopped<br /><span style="font-style: italic;"><br />To cook the brown rice</span>:<br />Bring 2 and 1/2 cups of water to boil in a small saucepan.<br /><br />Add the brown rice and simmer, covered, over medium-low heat for 45 to 50 minutes.<br /><br />Remove from heat and let sit covered for about 5 minutes.<br /><br /><span style="font-style: italic;">To prepare the black beans and rice:<br /></span>Heat the oil in a large skillet. Add the onion and bell pepper and cook for 10 minutes over medium-low heat, stirring occasionally.<br /><br />Add the chile powder, cumin, and salt, and cook another 1-2 minutes, stirring frequently.<br /><br />Add the black beans and brown rice to the skillet and cook until heated through.<br /><br /><span style="font-style: italic;">To assemble the rice bowl:</span><br />Place about 3/4 cup chopped lettuce in a large bowl.<br /><br />Top with 1 cup cilantro lime slaw, and 1 cup rice and beans.<br /><br />Toss and serve.<br /><br />Makes at least 4 generous servings.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com3tag:blogger.com,1999:blog-292310330886977214.post-66359073806797203672010-02-09T19:00:00.010-07:002010-02-09T19:00:01.309-07:00Cilantro Lime Slaw<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYtq490E5mR5Z4gK5babKRZztp-460VV1mOtBSGUqALSyn2qhjSoclKl_eVE1wbjNJbENi0b-p0EDye7y51w0Eeq_n6R76nC_g2ARgeLzjBbt_xRuzIJCTivz12Pr2oy7F4MR6qWM7ttt/s1600-h/P2080013.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYtq490E5mR5Z4gK5babKRZztp-460VV1mOtBSGUqALSyn2qhjSoclKl_eVE1wbjNJbENi0b-p0EDye7y51w0Eeq_n6R76nC_g2ARgeLzjBbt_xRuzIJCTivz12Pr2oy7F4MR6qWM7ttt/s400/P2080013.JPG" alt="" id="BLOGGER_PHOTO_ID_5435572022566276434" border="0" /></a>This coleslaw makes a really good accompaniment for black beans and rice (check back Saturday for an example). I could also see it going well with enchiladas, quesadillas, or tofu-tillas. You can eat it right away, but it gets better after sitting for a bit -- if possible, at least 30 minutes before serving.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />juice from 1 lime<br />1 clove garlic, minced<br />1/2 teaspoon ground cumin<br />1/2 teaspoon salt<br />scant 1/4 cup olive oil<br />3/4 cup chopped cilantro<br />1/2 cup chopped green onion<br />1 small cabbage, washed and finely chopped<br /><br />Combine the lime juice, garlic, cumin, salt, and olive oil in a small bowl.<br /><br />In a large bowl, mix together the cilantro, green onion, and cabbage. Add the dressing and toss to coat.<br /><br />(If time permits, let the slaw sit for at least 30 minutes.)<br /><br />Serve.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com3tag:blogger.com,1999:blog-292310330886977214.post-88190441382546187222010-02-07T09:00:00.003-07:002010-03-09T19:04:46.024-07:00Green Chili Mac And Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2S9HQjQfsIqURKYlMRn6yvpmCGIi_roKT-tAOFN9l3hayqqXNUc1v7uHzFQefnzCaj2SuuwMrpYjusP-z8acPFnJPWraWL58Q9FPp5iJ1uwPrdcPILDQvayWUn66tv60lhxpSNaTUPZp/s1600-h/P2080027.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2S9HQjQfsIqURKYlMRn6yvpmCGIi_roKT-tAOFN9l3hayqqXNUc1v7uHzFQefnzCaj2SuuwMrpYjusP-z8acPFnJPWraWL58Q9FPp5iJ1uwPrdcPILDQvayWUn66tv60lhxpSNaTUPZp/s400/P2080027.JPG" alt="" id="BLOGGER_PHOTO_ID_5435528664965568834" border="0" /></a>I love trying new variations on macaroni and cheese. This green chili mac and cheese is a current favorite of mine. It features two different types of green chilies -- chopped roasted poblano peppers are nestled among the noodles, and puréed roasted serrano chilies are blended into a sour cream-cheddar sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fR4NkH5wXp3Aij5mtJBNqpyBM0IF-Zy_7WgqTGyb-LzlnLx1JxjskbasvjQ1ECuLfE5fDB-saA8nbMR9h4tyxhkP-z2U3fwK97PNP0JJmgJgzRa0sNYT7zcp28QkKDAPDq-QqlTXtrCa/s1600-h/P1040004.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fR4NkH5wXp3Aij5mtJBNqpyBM0IF-Zy_7WgqTGyb-LzlnLx1JxjskbasvjQ1ECuLfE5fDB-saA8nbMR9h4tyxhkP-z2U3fwK97PNP0JJmgJgzRa0sNYT7zcp28QkKDAPDq-QqlTXtrCa/s400/P1040004.JPG" alt="" id="BLOGGER_PHOTO_ID_5422587145447165618" border="0" /></a>I think it's fun to roast poblano peppers, but you could save time by buying frozen roasted peppers. You'll need about 2 cups of chopped roasted poblanos.<br /><br />Adapted from this <a href="http://chefandphotographer.blogspot.com/2009/06/macaroni-and-cheese.html">recipe</a> for a lower-fat mac and cheese at <a href="http://chefandphotographer.blogspot.com/">The Chef and the Photographer</a>. I get at least nine servings -- any leftovers freeze nicely.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />5 poblano peppers<br />canola oil for brushing<br />2 serrano chilies, washed, stems removed, sliced in quaters lengthwise, and seeded<br />1 3/4-inch thick slice onion<br />1 clove garlic<br />1 egg<br />15 ounces part-skim ricotta cheese<br />1 cup low fat sour cream<br />1/2 cup skim milk<br />black pepper to taste<br />3/4 teaspoon salt<br />8 ounces cheddar cheese, grated<br />13 ounces whole wheat pasta, prepared per package instructions<br />1/4 cup panko bread crumbs<br /><br />Roasting the poblano peppers (<span style="font-style: italic;">skip this step if using pre-roasted peppers</span>): Place the poblano peppers on a broiler-safe baking tray. Broil (monitoring carefully) until the peppers' skin bubbles and begins to turn black. Remove the peppers from the broiler and use tongs or a spatula to place them in a large paper bag. Roll the bag shut and allow the peppers to sit for 15 minutes. Take the peppers out of the bag, and carefully remove the stems, peel off the skin, and remove the seeds. (It's OK if not all of the skin will peel off, just be sure to get the bubbly/loose parts.) Coarsely chop the peeled peppers and set aside.<br /><br />Place the serrano chilies, onion slice, and garlic on a lightly oiled baking sheet. Roast at 400F for about 10 minutes, or until the chilies' skin starts to bubble and the onion begins to brown. Remove from oven and set aside to cool.<br /><br />Preheat the oven to 375F. Lightly brush a 13x9 baking dish with canola oil.<br /><br />In a food processor, process the roasted serrano chilies, onion, and garlic with the ricotta cheese, sour cream, and egg until smoothly blended. With the food processor running, slowly pour in the milk.<br /><br />Transfer the sour cream mixture into a large mixing bowl and add the black pepper, salt, chopped poblano peppers, and grated cheddar.<br /><br />Place the cooked, drained pasta into the lightly-oiled baking dish. Pour the sour cream mixture over it, and gently stir to combine. Top with panko bread crumbs.<br /><br />Cover the baking dish with foil and bake for 30 minutes.<br /><br />Remove the foil and broil for two to three minutes, until the panko topping is golden brown.<br /><br />Let sit 5 minutes, then serve.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com3tag:blogger.com,1999:blog-292310330886977214.post-58614337094886669322010-02-01T18:25:00.003-07:002010-02-01T18:31:35.045-07:00Sesame Almond Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprhYXfbrYN418W_BaxHy1hYxHQwRcUOga-nQNrnU2zx9deXfpaF6gat040yDWh3wUr2mgfwD1jBdSNlNrsJQFyZ_gA-9RnrY1v3T_UL9YhN2kFNZQACj335rm0ogwUiCV4IVFt_xu5GPj/s1600-h/P2010011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprhYXfbrYN418W_BaxHy1hYxHQwRcUOga-nQNrnU2zx9deXfpaF6gat040yDWh3wUr2mgfwD1jBdSNlNrsJQFyZ_gA-9RnrY1v3T_UL9YhN2kFNZQACj335rm0ogwUiCV4IVFt_xu5GPj/s400/P2010011.JPG" alt="" id="BLOGGER_PHOTO_ID_5432959186235499602" border="0" /></a>Sesame orange almond cookies, adapted from a <a href="http://dontburnthegarlic.com/2010/01/21/sesame-cookies/">recipe at Don't Burn the Garlic</a>. Crispy on the outside, sesame goodness on the inside.<br /><br />I substituted almond flour for 1/3 of the all-purpose flour in the original recipe. If you don't have almond flour, just go ahead and use three cups of all-purpose flour, as suggested by the original recipe.<br /><br />Don't Burn the Garlic suggested adding a little orange zest -- it sounded like a great idea, and so I did, along with a little orange blossom water. However, while the resulting cookies were very good, they didn't have much of a citrus kick -- I'm not sure what more I could do to boost the orange flavor. Suggestions?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGLr6nlKsPrt1in668Gf4HXVN1z1t1cwtthY48S_Abhn8yBTJBVNOh10OXDByiCy0WPvbu721b-pCSugTlQskMXror6e8BUkNwJD8m_kObjPJnDQvvhl2zj_BAKuFrV3WbiNFcT2QA-4B/s1600-h/P2010001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGLr6nlKsPrt1in668Gf4HXVN1z1t1cwtthY48S_Abhn8yBTJBVNOh10OXDByiCy0WPvbu721b-pCSugTlQskMXror6e8BUkNwJD8m_kObjPJnDQvvhl2zj_BAKuFrV3WbiNFcT2QA-4B/s400/P2010001.JPG" alt="" id="BLOGGER_PHOTO_ID_5432955588840975170" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br />1 cup sesame seeds, lightly toasted (I used the lowest possible setting on my toaster oven)<br />2 sticks butter, softened<br />zest of one orange (optional)<br />1/2 teaspoon orange blossom water (optional)<br />1 teaspoon vanilla extract<br />3/4 cup sugar<br />1/4 cup brown sugar<br />3 eggs, beaten<br />1/2 teaspoon salt<br />2 and 1/2 teaspoons baking powder<br />1 cup almond flour<br />2 cups all-purpose flour<br /><br />In a large bowl, mix the toasted sesame seeds into the softened butter (it's OK if the butter melts).<br /><br />Mix in the orange zest, orange blossom water, and vanilla extract.<br /><br />Add the sugars and blend thoroughly.<br /><br />Stir in the eggs.<br /><br />Add the salt and baking powder.<br /><br />Slowly stir in the almond and all-purpose flours, about 1 cup at a time.<br /><br />Cover the bowl with plastic wrap and refrigerate at least one hour.<br /><br />Remove the dough from the refrigerator and pre-heat the oven to 375 F.<br /><br />Scoop up dough one teaspoon at a time, and roll into a ball with your hands. Place the rounded ball of dough on a non-stick cookie sheet.<br /><br />Repeat until you filled the cookie sheet (12 cookies).<br /><br />Bake for 11 to 15 minutes, or until golden brown.<br /><br />Remove from oven, and place on a rack to cool.<br /><br />I got almost 4 dozen cookies.Beatricehttp://www.blogger.com/profile/12281224454384987538noreply@blogger.com8