From Man vs Child
Chef Estie
***still working out quantities
Chick peas
Chicken stock
Cayenne
Coriander
Cumin
Berbere spice
Lemon juice
vegetable oil
1 onion
garlic
greek yogurt
parsley
olive oil
saute onions and garlic, add chick peas and mix. Add chicken stock. Add spices. Cook until flavors blend, 10 minutes. Blend or food process soup. Add yogurt and continue to blend.
Deep fry chick peas, mix with berbere spice while still hot.
Put soup into bowl, drizzle with olive oil, sprinkle on fried chick peas, a squeeze of lemon and parsley
Thursday, March 31, 2016
April Fools Day Salad
Created by me
Mixed Greens
asparagus
shiitakes
leeks, sliced the long way
bacon
strawberries
goat cheese
walnuts (optional)
White wine or Apple cider vinegarette
Grill the following:
asparagus
shiitakes
leeks
bacon (put on foil)
Cut asparagus, leeks and bacon into 1 inch pieces.
Put mixed greens in individual bowls. Top with grilled veggies to wilt the salad. Add bacon, goat cheese, strawberries. Dress and serve.
Mixed Greens
asparagus
shiitakes
leeks, sliced the long way
bacon
strawberries
goat cheese
walnuts (optional)
White wine or Apple cider vinegarette
Grill the following:
asparagus
shiitakes
leeks
bacon (put on foil)
Cut asparagus, leeks and bacon into 1 inch pieces.
Put mixed greens in individual bowls. Top with grilled veggies to wilt the salad. Add bacon, goat cheese, strawberries. Dress and serve.
Sunday, March 20, 2016
Falafal salad
Still working out quantities ****
mixed greens
falafal - pre-made
sauteed leek, carrot and asparagus
dressing
tahini lemon cream - https://www.dherbs.com/recipes/recipe/lemon-tahini-salad-dressing/
silken tofu
cashews
lemon juice
mustard
oil
(horseradish)
mixed greens
falafal - pre-made
sauteed leek, carrot and asparagus
dressing
tahini lemon cream - https://www.dherbs.com/recipes/recipe/lemon-tahini-salad-dressing/
silken tofu
cashews
lemon juice
mustard
oil
(horseradish)
Roast beet salad with goat cheese and walnuts
From West Coast Cooking by Greg Atkinson
For the salad:
2 bunches watercress, or baby arugula
1 lb beets
one 4oz log fresh white goat cheese
1 c walnuts, lightly toasted
For the vinaigrette:
1 shallot, finely chopped
2 Tb raspberry vinegar
6 Tb walnut oil
kosher salt and freshly ground black pepper, to taste
1. If using watercress, trim the base from teh bundles, give the greens a quick bath in a sink full of cold water, and spin them dry. Hold the greens in the fridge until just before serving.
2. Preheat the oven to 375. Wrap the beets in foil and roast them until they are fork-tender, 30 minutes to an hour. When they are cool enough to handle, peel the beets; the skins should slip off easily. Cut the cooked, peeled beets into large matchsticks about 1/2 inch wide by 2 inches long and set aside.
3. Make the vinaigrette. In a salad bowl, whisk together the shallot and vinegar and then, still whisking, drizzle in the walnut oil. Toss the beets with the dressing.
4. Distribute the watercress evenly among 4 salad plates, and arrange the dressed beet matchsticks on top. Drizzle any dressing left in the bowl over the greens. Crumble the goat cheese over the vegetables, then scatter the walnuts over all, and sprinkle each serving with salt and pepper to taste.
For the salad:
2 bunches watercress, or baby arugula
1 lb beets
one 4oz log fresh white goat cheese
1 c walnuts, lightly toasted
For the vinaigrette:
1 shallot, finely chopped
2 Tb raspberry vinegar
6 Tb walnut oil
kosher salt and freshly ground black pepper, to taste
1. If using watercress, trim the base from teh bundles, give the greens a quick bath in a sink full of cold water, and spin them dry. Hold the greens in the fridge until just before serving.
2. Preheat the oven to 375. Wrap the beets in foil and roast them until they are fork-tender, 30 minutes to an hour. When they are cool enough to handle, peel the beets; the skins should slip off easily. Cut the cooked, peeled beets into large matchsticks about 1/2 inch wide by 2 inches long and set aside.
3. Make the vinaigrette. In a salad bowl, whisk together the shallot and vinegar and then, still whisking, drizzle in the walnut oil. Toss the beets with the dressing.
4. Distribute the watercress evenly among 4 salad plates, and arrange the dressed beet matchsticks on top. Drizzle any dressing left in the bowl over the greens. Crumble the goat cheese over the vegetables, then scatter the walnuts over all, and sprinkle each serving with salt and pepper to taste.
Squash and Leek curry soup
Still working on quantities *****
1 Kubocha squash, peeled and cubed
Leek stock (or chicken stock)
3 Leeks
coconut milk
red lentils
curry
1 Kubocha squash, peeled and cubed
Leek stock (or chicken stock)
3 Leeks
coconut milk
red lentils
curry
Asian inspired garlic dressing
Still testing quantities****
Garlic, chopped 2 cloves
Lemon grass, chopped 2 inches
Ginger, chopped 1 Tb
Fresh turmeric, chopped 1 Tb
Chop or even use a mortar and pestle to crush these four into very fine pieces
Add:
Lime juice 2 Tb-1/4 c
Fish sauce 2 Tb-1/2 c
Sesame oil 1-2 Tb
Brown sugar 1 tea - 1 Tb
Emulsify
Garlic, chopped 2 cloves
Lemon grass, chopped 2 inches
Ginger, chopped 1 Tb
Fresh turmeric, chopped 1 Tb
Chop or even use a mortar and pestle to crush these four into very fine pieces
Add:
Lime juice 2 Tb-1/4 c
Fish sauce 2 Tb-1/2 c
Sesame oil 1-2 Tb
Brown sugar 1 tea - 1 Tb
Emulsify
Asian inspired salad
Mixed greens
baked tofu cut into strips
cilantro
red cabbage
green beans or peas cut into one inch segments
satsuma or clemintine orange slices
sauteed: carrots, red pepper, shiitake, brocollini
paired with: Asian inspired garlic dressing
baked tofu cut into strips
cilantro
red cabbage
green beans or peas cut into one inch segments
satsuma or clemintine orange slices
sauteed: carrots, red pepper, shiitake, brocollini
paired with: Asian inspired garlic dressing
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