Do you have a food Co-Op?
I feel Like Chicken tonight, Like chicken TONIGHT!
- Thread starter WhenTheGoingGetsTtuff
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Black bean Soup
4 chicken legs
3 chicken thighs
2 links of sausage
1 tablespoon olive oil
1 onion, diced
1 purple onion. diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (15-ounce) can chopped tomatoes, drained
3 (15-ounce) can black beans, drained, rinsed
Heat oil in a large skillet or stockpot over medium-high heat. Add sausage and saute until browned. Add chicken and brown on all sides, about 5 minutes.
Add onion, pepper and garlic. Saute until soft, about 7 minutes. Add chili powder, salt and pepper. Mix in the tomatoes and black beans. Reduce heat, cover and simmer 20 minutes or until chicken is cooked thoroughly and tender.
4 chicken legs
3 chicken thighs
2 links of sausage
1 tablespoon olive oil
1 onion, diced
1 purple onion. diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (15-ounce) can chopped tomatoes, drained
3 (15-ounce) can black beans, drained, rinsed
Heat oil in a large skillet or stockpot over medium-high heat. Add sausage and saute until browned. Add chicken and brown on all sides, about 5 minutes.
Add onion, pepper and garlic. Saute until soft, about 7 minutes. Add chili powder, salt and pepper. Mix in the tomatoes and black beans. Reduce heat, cover and simmer 20 minutes or until chicken is cooked thoroughly and tender.
10 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
20 crimini mushrooms, chopped
1 medium yellow onion, chopped
4 cloves garlic, grated or chopped
Sea salt and freshly ground black pepper
2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
6 slices white toasting bread
Softened butter
A small handful flatleaf parsley
A few sprigs fresh tarragon or a small handful basil leaves
1 cup shredded Parmigiano-Reggiano
2 eggs, beaten
heat the oven to 425 degrees F there abouts. Halve the zucchini length wise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
Serve all that with a big big bowl of pasta. Any pasta will do and for pasta i make a creamy dill sauce.
1/4 cup aioli
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill, or parsley
Freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil
20 crimini mushrooms, chopped
1 medium yellow onion, chopped
4 cloves garlic, grated or chopped
Sea salt and freshly ground black pepper
2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
6 slices white toasting bread
Softened butter
A small handful flatleaf parsley
A few sprigs fresh tarragon or a small handful basil leaves
1 cup shredded Parmigiano-Reggiano
2 eggs, beaten
heat the oven to 425 degrees F there abouts. Halve the zucchini length wise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
Serve all that with a big big bowl of pasta. Any pasta will do and for pasta i make a creamy dill sauce.
1/4 cup aioli
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill, or parsley
Freshly ground pepper, to taste
I made roasted acorn squash stuffed with quinoa and smothered in red lentil dal with collard greens and roast broccoli on the side.
Later today i am making patties and then a tofu grain loaf with mushroom gravy and twice baked potatoes.
I made a tray of coconut macadamia white chocolate blondies which is dessert for a while...
Later today i am making patties and then a tofu grain loaf with mushroom gravy and twice baked potatoes.
I made a tray of coconut macadamia white chocolate blondies which is dessert for a while...
Sounds good bigirl
Asian Chicken Soup
2 garlic cloves
2 in piece peeled ginger;
Fry in peanut oil with 1 bunch sliced scallions
3 cups chicken broth and water,
1 tablespoon soy sauce and sherry
1 tsp brown sugar
Boil the ingredients, then add shredded cooked chicken, sliced carrots and snow peas; drizzle with sesame oil. Add asian chili and dumplings. Cook for 10 minutes.
Asian Chicken Soup
2 garlic cloves
2 in piece peeled ginger;
Fry in peanut oil with 1 bunch sliced scallions
3 cups chicken broth and water,
1 tablespoon soy sauce and sherry
1 tsp brown sugar
Boil the ingredients, then add shredded cooked chicken, sliced carrots and snow peas; drizzle with sesame oil. Add asian chili and dumplings. Cook for 10 minutes.
1 red onion, chopped (about 2 cups)
2 tblns Ginger Garlic Paste
3 lrg Roma tomatoes chopped
2 tblns canola oil
1 tspn cumin seed
1 tspn ground coriander
1/2 tspn garam masala
1/4 tspn paprika
1/4 tspn turmeric
1/4 cup yogurt, whisked until smooth
1 tbln lime juice about 1/2 a lime
1 can chickpeas, drained and rinsed
1 can artichoke hearts, drained, rinsed, and halved
Sea salt
1/2 cup water
Chopped fresh cilantro, for garnish
Put the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
warm the oil in a large skillet over medium high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 min
Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 min
Ginger-Garlic Paste
1/2 cup cloves garlic whole
1/2 cup fresh ginger peeled 1/2-inch slices
1/4 cup canola oil
Throw the garlic, ginger, and canola oil in the processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
2 tblns Ginger Garlic Paste
3 lrg Roma tomatoes chopped
2 tblns canola oil
1 tspn cumin seed
1 tspn ground coriander
1/2 tspn garam masala
1/4 tspn paprika
1/4 tspn turmeric
1/4 cup yogurt, whisked until smooth
1 tbln lime juice about 1/2 a lime
1 can chickpeas, drained and rinsed
1 can artichoke hearts, drained, rinsed, and halved
Sea salt
1/2 cup water
Chopped fresh cilantro, for garnish
Put the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
warm the oil in a large skillet over medium high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 min
Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 min
Ginger-Garlic Paste
1/2 cup cloves garlic whole
1/2 cup fresh ginger peeled 1/2-inch slices
1/4 cup canola oil
Throw the garlic, ginger, and canola oil in the processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Enchilada Sauze!!
4 cups water(boil it)
3 oz dried mexican red chile pods
6 oz dried mulato chile pods
2 oz dried pasilla chile pods
2 tablespoons corn oil
1 yellow onion, peeled and chopped
4 garlic cloves, chopped
1 can diced tomatoes, preferably fire roasted
1 tspn dried Mexican oregano
1 tspn ground cumin
1 tspn sea salt
1 tspn black pepper
1/2 tspn ground cloves
Add the boiling water to a large bowl and add all of the chiles. Let steep in water for 1 hr.
put the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes. Remove from the blender and strain through strainer.
Heat the oil in heavy saucepan over medium heat. Add the onions and garlic, saute until soft. Stir in the tomatoes, strained chiles, oregano, cumin, salt, pepper and cloves. Cover, lower the heat and simmer for approx 30 minutes.
Enchiladas Samantha Style
5 1/2 pounds chuck, trimmed and cut into 2-inch cubes
2 yellow onions peeled and sliced in 1-inch rounds
1 cup low-sodium beef stock
1 tblsn cracked black pepper
2 tblsns canola oil, plus a lil more for frying
1/2 tblsn sea salt
8 cloves garlic peeled and smashed
1/2 cup white vinegar
1/2 cup warm water
16 (6-inch) corn tortillas
2 cups grated oaxaca cheese
2 cups grated manchego cheese
2 cups grated añejo cheese
1/2 cup sliced green onions
1 6oz can sliced black olives
1 cup sour cream, for garnish
Direcionnes
Preheat the oven to 350 degrees F.
Trim, cut, pat dry and season the beef with salt and pepper. Coat the bottom of a large heavy Dutch oven with oil. Heat the oil, over medium heat, and brown the beef, in batches. Add 1 spoon of oil, if needed, to finish the beef. As the beef browns, put it in a bowl and keep warm. Add 1 spoon of canola to the pot over med heat and add the onions; cook for likw 3 to 4 minutes. Add the garlic, cook for 1 min more, then stir in the stock to deglaze the pan. Add the browned beef, the vinegar and the water and cover tightly. Put the pot in the oven and after 45 minutes, give the beef a stir. Cover and cook for an additional 2:15 hours, stirring every 30 mins. Remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic.
When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan. Heat a medium saute pan over med-high heat with just enough enchilada sauce to coat the bottom. Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each. Combine the cheeses in a med bowl. Remove the enchiladas to a flat surface. Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan). Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly. Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan. Garnish with green onions and black olives(my kids love alot of these). Bake until bubbly, about 25 to 30 minutes. Take out and sour cream as desired.
4 cups water(boil it)
3 oz dried mexican red chile pods
6 oz dried mulato chile pods
2 oz dried pasilla chile pods
2 tablespoons corn oil
1 yellow onion, peeled and chopped
4 garlic cloves, chopped
1 can diced tomatoes, preferably fire roasted
1 tspn dried Mexican oregano
1 tspn ground cumin
1 tspn sea salt
1 tspn black pepper
1/2 tspn ground cloves
Add the boiling water to a large bowl and add all of the chiles. Let steep in water for 1 hr.
put the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes. Remove from the blender and strain through strainer.
Heat the oil in heavy saucepan over medium heat. Add the onions and garlic, saute until soft. Stir in the tomatoes, strained chiles, oregano, cumin, salt, pepper and cloves. Cover, lower the heat and simmer for approx 30 minutes.
Enchiladas Samantha Style
5 1/2 pounds chuck, trimmed and cut into 2-inch cubes
2 yellow onions peeled and sliced in 1-inch rounds
1 cup low-sodium beef stock
1 tblsn cracked black pepper
2 tblsns canola oil, plus a lil more for frying
1/2 tblsn sea salt
8 cloves garlic peeled and smashed
1/2 cup white vinegar
1/2 cup warm water
16 (6-inch) corn tortillas
2 cups grated oaxaca cheese
2 cups grated manchego cheese
2 cups grated añejo cheese
1/2 cup sliced green onions
1 6oz can sliced black olives
1 cup sour cream, for garnish
Direcionnes
Preheat the oven to 350 degrees F.
Trim, cut, pat dry and season the beef with salt and pepper. Coat the bottom of a large heavy Dutch oven with oil. Heat the oil, over medium heat, and brown the beef, in batches. Add 1 spoon of oil, if needed, to finish the beef. As the beef browns, put it in a bowl and keep warm. Add 1 spoon of canola to the pot over med heat and add the onions; cook for likw 3 to 4 minutes. Add the garlic, cook for 1 min more, then stir in the stock to deglaze the pan. Add the browned beef, the vinegar and the water and cover tightly. Put the pot in the oven and after 45 minutes, give the beef a stir. Cover and cook for an additional 2:15 hours, stirring every 30 mins. Remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic.
When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan. Heat a medium saute pan over med-high heat with just enough enchilada sauce to coat the bottom. Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each. Combine the cheeses in a med bowl. Remove the enchiladas to a flat surface. Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan). Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly. Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan. Garnish with green onions and black olives(my kids love alot of these). Bake until bubbly, about 25 to 30 minutes. Take out and sour cream as desired.
16 ounces cheese-filled tortellini
2 tablespoons extra virgin olive oil
1/2 cup chopped red onion
3 tblsns minced garlic
9 oz chopped spinach
1/2 tspn dry basil
1/2 tspn salt & pepper
1 cup heavy whipping cream
1/2 cup parmesan cheese
1 can of stewed tomatoes
1 Boil water in the appropriate size pot for tortellini.
2 Add tortellini and while that is cooking in a frying pan saute onion and garlic in olive oil. Cook till tender.
3 Add spinach, basil, salt, and pepper to onion and garlic.
5 Saute additional 5 minutes.
6 Drain tortellini.
7 Add cream, parmesan cheese, and tortellini to pan.
8 Drain tomatoes add them to pan at the last minute.
8 Cover and simmer 10-15 minutes stirring occasionally.
Takes all of 15 min.
2 tablespoons extra virgin olive oil
1/2 cup chopped red onion
3 tblsns minced garlic
9 oz chopped spinach
1/2 tspn dry basil
1/2 tspn salt & pepper
1 cup heavy whipping cream
1/2 cup parmesan cheese
1 can of stewed tomatoes
1 Boil water in the appropriate size pot for tortellini.
2 Add tortellini and while that is cooking in a frying pan saute onion and garlic in olive oil. Cook till tender.
3 Add spinach, basil, salt, and pepper to onion and garlic.
5 Saute additional 5 minutes.
6 Drain tortellini.
7 Add cream, parmesan cheese, and tortellini to pan.
8 Drain tomatoes add them to pan at the last minute.
8 Cover and simmer 10-15 minutes stirring occasionally.
Takes all of 15 min.
Tonight in celebration for the wifey getting her crutches and hobbling about she wanted Thai!
tofu kabobs!
1 package firm tofu
1 red bell pepper
1/2 purple onion OR yellow onion, sliced into wedges for skewering
SATAY MARINADE:
1/4 cup minced lemongrass, fresh
2 shallots purple onion, sliced
3-4 cloves garlic
1-2 fresh red chilies, OR 1/2 to 3/4 tspn cayenne pepper
1 thumb-size piece ginger, sliced
1/2 tspn turmeric
2 tblspn ground coriander
2 tspn ground cumin
2 tblsn dark soy sauce
3 tblspn regular soy sauce
1/2 cup brown sugar
3 tbspn vegetable oil
salt to taste
Slice tofu into thick cubes or long pieces. Place in a mixing bowl and set aside. Place all marinade ingredients in a food processor or blender. Blitz to create a rich Thai marinade. Taste the marinade for salt, spice, and sweetness. with this mariande, you should first taste SALTY, followed by SWEET and spicy. Add a little salt if needed, or more sugar if not sweet enough. Add more chili for more heat, if desired.
Pour marinade over the tofu, turning tofu to cover all sides. Add the bell pepper pieces and onion wedges and gently turn in the marinade together with the tofu. Set in the refrigerator to marinate at least 1 hour, or cover and leave to marinate up to 24 hours. Thread the tofu, bell pepper, and onion onto wooden or stainless-steel skewers. Keep the bowl with the leftover mariande for basting.
Lightyly brush grill with some oil...put the skewers on, then baste the kebobs with left over marinade. Shouldn't take any longer than a few minutes, just to brown.
Pumpkin Curry
1/2 small pumpkin
1 small or 1/2 large yam or sweet potato, peeled and cubed
2 med carrots, cut into thick slices
1 yellow bell pepper, cut into bite-size pieces
1 cup cherry tomatoes
1/2 can chick peas, drained
2 tspn grated orange rind
CURRY SAUCE:
4 cloves garlic
2 fresh red chillies OR 1-2 tsp thai chili sauce
1 can coconut milk
1 tspn tamarind paste or substitute 1 tbspn lime juice
2 and a half tbspn soy sauce
juice of 1/2 lime
juice of 1 medium orange
1/2 tsp. turmeric
1 tbspn ground coriander seeds,
1 tbspn ground cumin,
1 tspn fennel seed
1/3 purple onion, sliced
To make the curry sauce, place all sauce ingredients together in a food processor chop it up real good. Set aside. Prepare pumpkin by cutting it open and scooping out the seeds with a spoon. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin
Prepare the rest of the vegetables plus the orange rind. Place the pumpkin, yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened.
Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes. Do a taste test for salt and spice.
All of this is best served on a big ole heaping plate of rice, and the curry in bowls to the side.
tofu kabobs!
1 package firm tofu
1 red bell pepper
1/2 purple onion OR yellow onion, sliced into wedges for skewering
SATAY MARINADE:
1/4 cup minced lemongrass, fresh
2 shallots purple onion, sliced
3-4 cloves garlic
1-2 fresh red chilies, OR 1/2 to 3/4 tspn cayenne pepper
1 thumb-size piece ginger, sliced
1/2 tspn turmeric
2 tblspn ground coriander
2 tspn ground cumin
2 tblsn dark soy sauce
3 tblspn regular soy sauce
1/2 cup brown sugar
3 tbspn vegetable oil
salt to taste
Slice tofu into thick cubes or long pieces. Place in a mixing bowl and set aside. Place all marinade ingredients in a food processor or blender. Blitz to create a rich Thai marinade. Taste the marinade for salt, spice, and sweetness. with this mariande, you should first taste SALTY, followed by SWEET and spicy. Add a little salt if needed, or more sugar if not sweet enough. Add more chili for more heat, if desired.
Pour marinade over the tofu, turning tofu to cover all sides. Add the bell pepper pieces and onion wedges and gently turn in the marinade together with the tofu. Set in the refrigerator to marinate at least 1 hour, or cover and leave to marinate up to 24 hours. Thread the tofu, bell pepper, and onion onto wooden or stainless-steel skewers. Keep the bowl with the leftover mariande for basting.
Lightyly brush grill with some oil...put the skewers on, then baste the kebobs with left over marinade. Shouldn't take any longer than a few minutes, just to brown.
Pumpkin Curry
1/2 small pumpkin
1 small or 1/2 large yam or sweet potato, peeled and cubed
2 med carrots, cut into thick slices
1 yellow bell pepper, cut into bite-size pieces
1 cup cherry tomatoes
1/2 can chick peas, drained
2 tspn grated orange rind
CURRY SAUCE:
4 cloves garlic
2 fresh red chillies OR 1-2 tsp thai chili sauce
1 can coconut milk
1 tspn tamarind paste or substitute 1 tbspn lime juice
2 and a half tbspn soy sauce
juice of 1/2 lime
juice of 1 medium orange
1/2 tsp. turmeric
1 tbspn ground coriander seeds,
1 tbspn ground cumin,
1 tspn fennel seed
1/3 purple onion, sliced
To make the curry sauce, place all sauce ingredients together in a food processor chop it up real good. Set aside. Prepare pumpkin by cutting it open and scooping out the seeds with a spoon. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin
Prepare the rest of the vegetables plus the orange rind. Place the pumpkin, yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened.
Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes. Do a taste test for salt and spice.
All of this is best served on a big ole heaping plate of rice, and the curry in bowls to the side.
African Clam stew i forgot the name of....
1 cup onions, finely chopped
Olive oil (veggie oil may be substituted)
4 cups clams, chopped(You can get these in the can, or out your seafood section)
1 cup peanuts, finely chopped
2 tomatoes, cut into small pieces
1 Tbspn salt
1 tspn black pepper
1 tspn crushed red pepper, or to taste
1 1/2 lbs fresh, young spinach leaves, finely chopped
2 cups cooked brown rice
Saute onion pieces in a small amount of olive oil in a saucepan over med low heat. Cook until onions are softened, but do not brown them.
Add the chopped clams, peanuts, tomatoes, salt, black pepper, and a pinch amount of red pepper (it is spicy). Over low heat, simmer for 30 minutes.
Add spinach leaves. Cover tightly. as soon as leaves are withered, it is ready to be served.
Serve over cooked brown rice.
1 cup onions, finely chopped
Olive oil (veggie oil may be substituted)
4 cups clams, chopped(You can get these in the can, or out your seafood section)
1 cup peanuts, finely chopped
2 tomatoes, cut into small pieces
1 Tbspn salt
1 tspn black pepper
1 tspn crushed red pepper, or to taste
1 1/2 lbs fresh, young spinach leaves, finely chopped
2 cups cooked brown rice
Saute onion pieces in a small amount of olive oil in a saucepan over med low heat. Cook until onions are softened, but do not brown them.
Add the chopped clams, peanuts, tomatoes, salt, black pepper, and a pinch amount of red pepper (it is spicy). Over low heat, simmer for 30 minutes.
Add spinach leaves. Cover tightly. as soon as leaves are withered, it is ready to be served.
Serve over cooked brown rice.
Zucchini Fritters and hummus
1 lb zucchini
1/2 cup chopped green onion
1 small yellow onion, grated
1/2 cup fresh dill, chopped
4 tlspns fresh flat-leaf parsley, chopped
1/2 cup kasseri cheese, grated or 1/2 cup feta cheese, crumbled
4 eggs, slightly beaten
1 cup all-purpose flour
fresh ground pepper
olive oil
Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels. Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well. In a large sauté pan over mdm-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.
1 15 oz can garbanzo beans, drained
1 4 oz jar roasted red peppers
3 tlspns lemon juice
1 1/2 tblspns tahini
1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp sea salt
1 tblspn chopped fresh parsley
1/2 cup crumbled feta cheese
In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving. Sprinkle the hummus with the chopped parsley before serving.
Spread the hummus on pita bread, load in the zucchini fritters and chow down.
1 lb zucchini
1/2 cup chopped green onion
1 small yellow onion, grated
1/2 cup fresh dill, chopped
4 tlspns fresh flat-leaf parsley, chopped
1/2 cup kasseri cheese, grated or 1/2 cup feta cheese, crumbled
4 eggs, slightly beaten
1 cup all-purpose flour
fresh ground pepper
olive oil
Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels. Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well. In a large sauté pan over mdm-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.
1 15 oz can garbanzo beans, drained
1 4 oz jar roasted red peppers
3 tlspns lemon juice
1 1/2 tblspns tahini
1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp sea salt
1 tblspn chopped fresh parsley
1/2 cup crumbled feta cheese
In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving. Sprinkle the hummus with the chopped parsley before serving.
Spread the hummus on pita bread, load in the zucchini fritters and chow down.
Granola Cranberry Molasses Cookies
1 ½ cup granola
2 cups oatmeal
1 cup packed brown sugar
1 cup all purpose flour
1/2 cup cranberries
(raisins, any dried fruit or nut)
2 whole eggs
½ cup molasses
1 ½ cups of butter
1tsp salt
1tsp baking soda
Using a mixer, mix until all ingredients are blended, 5min.
Spoon out onto baking pan, sprayed with a thin layer of pan coating.
Bake on 350 for 10-12 min.
Makes 2 ½ dozen
1 ½ cup granola
2 cups oatmeal
1 cup packed brown sugar
1 cup all purpose flour
1/2 cup cranberries
(raisins, any dried fruit or nut)
2 whole eggs
½ cup molasses
1 ½ cups of butter
1tsp salt
1tsp baking soda
Using a mixer, mix until all ingredients are blended, 5min.
Spoon out onto baking pan, sprayed with a thin layer of pan coating.
Bake on 350 for 10-12 min.
Makes 2 ½ dozen
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