Toast until golden: 1/4 C Sesame Seeds
Mix by hand all ingredients together in small bowl:
1 egg
3.175 oz rice vinegar
3 T honey
1/8 t salt
1 oz sesame oil
Wednesday, November 9, 2011
Tuesday, September 27, 2011
Kale and White Bean Soup
From Epicurious
Makes 6 main-course servings
1 hour active time, 3 hours total
2 cans Canallini beans, drained and rinsed
2 onions, coarsly chopped
4 cloves garlic, minced
2 Tb olive oil
5 c chicken broth
2 quarts water
1 3X2 inch piece of Parmesian rind
2 tea salt
1/2 tea black pepper
1 bay leaf
1 tea finely chopped rosemary
1 lb sweet or smoked sausage
8 carrots, cut into small chunks
1 lb kale
Cook onions in the oil in an 8 qt pot until soft. Add garlic and stir for a minute or two. Add beans, broth and 1 qt water, cheese rind, salt, pepper, bay leaf and rosemary. Simmer uncovered about 45 minutes.
While soup is simmering, brown sausage. Transfer to a paper towel to drain. Cut into 1-2 inch pieces.
Stir carrots into soup and simmer for 15 minutes. Add kale, sausage and remaining qt of water. Simmer an additional 15 minutes. Serve immediately, or cool and store covered in fridge for a day. Reheat and serve with crusty GF bread.
Grilled Brocolli
6 cups fresh broccoli spears
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese
Directions
- Place broccoli in a large bowl. Combine the lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
- Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. Place Parmesan cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.
- Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.
Monday, May 9, 2011
Taco Seasoning
From Allrecipes.com
Mix ingredients and store in an airtight container:
1 Tb chili powder
1/4 tea garlic powder
1/4 tea onion powder
1/4 tea crushed red pepper
1/4 tea dried oregano
1/2 tea paprika
1 1/2 tea ground cumin
1 tea sea salt
1 tea pepper
Mix ingredients and store in an airtight container:
1 Tb chili powder
1/4 tea garlic powder
1/4 tea onion powder
1/4 tea crushed red pepper
1/4 tea dried oregano
1/2 tea paprika
1 1/2 tea ground cumin
1 tea sea salt
1 tea pepper
Cider-Glazed Chicken Sausages with Butternut Mash
From Everyday Food, May 2011
Serves 4, active time 10 min, total time 40 min.
2 tea olive oil
1 large yellow onion, cut into 1-inch wedges
1 lb gluten free chicken sausages
7 fresh sage leaves
3 cups apple cider
coarse salt and ground pepper
1 small butternut squash (1lb), peeled adn cut into 1-inch pieces
1 large russet potato (10oz), peeled adn cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup Greek yogurt
In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages adn cook until sausages are deep golden brown, 5 minutes, turning sausages and stirring onion halfway through. Add sage and cider adn season with salt and pepper. Bring to a rapid simmer and cook until sider is syrupy and coats the back of a spoon, about 30 minutes.
Meanwhile, in a medium saucepan combine squash, potato, adn apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
Drain vegetables and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.
Serves 4, active time 10 min, total time 40 min.
2 tea olive oil
1 large yellow onion, cut into 1-inch wedges
1 lb gluten free chicken sausages
7 fresh sage leaves
3 cups apple cider
coarse salt and ground pepper
1 small butternut squash (1lb), peeled adn cut into 1-inch pieces
1 large russet potato (10oz), peeled adn cut into 1-inch pieces
1 Granny Smith apple, peeled and cut into 1-inch pieces
1/3 cup Greek yogurt
In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages adn cook until sausages are deep golden brown, 5 minutes, turning sausages and stirring onion halfway through. Add sage and cider adn season with salt and pepper. Bring to a rapid simmer and cook until sider is syrupy and coats the back of a spoon, about 30 minutes.
Meanwhile, in a medium saucepan combine squash, potato, adn apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
Drain vegetables and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper and pulse to combine. Divide butternut mash among four plates and serve with sausages and onion.
Tuesday, February 8, 2011
Basic Tomato Sauce
The Naked Chef by Jamie Oliver
This sauce can be frozen for a couple of months, or refrigerated for up to a week.
Serves 6-8
1 large clove of garlic, finely chopped
2 Tb olive oil
1 small dried red chilli, crumbled
2 tea dried oregano
three 14 oz cans of Italian plum tomatoes
1Tb red wine vinegar
1 handful of fresh basil or marjoram (or both), roughly chopped
salt and pepper to taste
2-3 Tb olive oil
In a thick-bottomed pan gently cook the garlic with the olive oil, then add the chilli, oregano and tomatoes. Mix gently, but do not break up the tomatoes as this will release the seeds, which will make the sauce slightly bitter - by leaving the tomatoes whole and letting the mixture cook slowly you'll get a nice sweet sauce. Bring to a boil and simmer gently for 1 hour. Add the vinegar, then stir and chop up the tomatoes in the sauce. Now add your fresh basil or marjoram (or both), season well to taste, and add 2-3 Tb of your best olive oil.
This sauce can be frozen for a couple of months, or refrigerated for up to a week.
Serves 6-8
1 large clove of garlic, finely chopped
2 Tb olive oil
1 small dried red chilli, crumbled
2 tea dried oregano
three 14 oz cans of Italian plum tomatoes
1Tb red wine vinegar
1 handful of fresh basil or marjoram (or both), roughly chopped
salt and pepper to taste
2-3 Tb olive oil
In a thick-bottomed pan gently cook the garlic with the olive oil, then add the chilli, oregano and tomatoes. Mix gently, but do not break up the tomatoes as this will release the seeds, which will make the sauce slightly bitter - by leaving the tomatoes whole and letting the mixture cook slowly you'll get a nice sweet sauce. Bring to a boil and simmer gently for 1 hour. Add the vinegar, then stir and chop up the tomatoes in the sauce. Now add your fresh basil or marjoram (or both), season well to taste, and add 2-3 Tb of your best olive oil.
Monday, February 7, 2011
Bouillabaisse
For Croutons
12-16 (1/2 inch) baguette slices
3 Tb olive oil
1 garlic cloves, halved
For Soup
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 c olive oil
1 lb boiling potatoes
1/3 c finely chpped fennel fronds
1 Turkish or 1/2 California bay leaf
1/4 tea crumbled saffron threads
1 1/2 Tb sea salt
9 c fish stock
3 lbs white fish fillets (monkfish, red snapper, bass, grouper, cod) cut into 2-in wedges
1/2 lb cockles or small hard-shelled clams, scrubbed
1/2 lb cultivated mussels, scrubbed and beards removed
1/2 lb large shrimp
Rouille
Make croutons:
Put oven rack in middle position and prehead oven to 250. Arrange gluten free bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup:
Cook tomatoes, onion, and garlic in oil in cleaned 6-8 quart pot over moderate heat, stirring occasionally, until onion is softened, 507 minutes. Meanwhile, peel potatoes and cut into 1/2-in cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8-10 minutes.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, and remaining fish and simmer covered, until they are just cooked through and mussels are open wide, about 5 minutes.
Stir 3 Tb broth from soup into rouille until blended.
Arrange 2 croutons in each of 6-8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 tea rouille and serve remainder on the side.
Rouille:
3 Tb water
3/4 c coarse fresh gluten free bread crumbs
3 garlic cloves
1/2 tea coarse sea salt
1/2 tea cayenne
3 Tb olive oil
Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread brumbs and mash into garlic paste. Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.
12-16 (1/2 inch) baguette slices
3 Tb olive oil
1 garlic cloves, halved
For Soup
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 c olive oil
1 lb boiling potatoes
1/3 c finely chpped fennel fronds
1 Turkish or 1/2 California bay leaf
1/4 tea crumbled saffron threads
1 1/2 Tb sea salt
9 c fish stock
3 lbs white fish fillets (monkfish, red snapper, bass, grouper, cod) cut into 2-in wedges
1/2 lb cockles or small hard-shelled clams, scrubbed
1/2 lb cultivated mussels, scrubbed and beards removed
1/2 lb large shrimp
Rouille
Make croutons:
Put oven rack in middle position and prehead oven to 250. Arrange gluten free bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup:
Cook tomatoes, onion, and garlic in oil in cleaned 6-8 quart pot over moderate heat, stirring occasionally, until onion is softened, 507 minutes. Meanwhile, peel potatoes and cut into 1/2-in cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8-10 minutes.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, and remaining fish and simmer covered, until they are just cooked through and mussels are open wide, about 5 minutes.
Stir 3 Tb broth from soup into rouille until blended.
Arrange 2 croutons in each of 6-8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 tea rouille and serve remainder on the side.
Rouille:
3 Tb water
3/4 c coarse fresh gluten free bread crumbs
3 garlic cloves
1/2 tea coarse sea salt
1/2 tea cayenne
3 Tb olive oil
Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread brumbs and mash into garlic paste. Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.
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