Rosemary “brown butter” Applesauce

This actually isnt the final photo, it will cook down even more than this and be more applesaucey in appearance.

MMMmmm. A classmate of mine brought in a huge bag of rosemary and gave it out to all of us. I sat in lecture the rest of night wondering what I should do with all this rosemary… On my way home from school I bought 5 apples and made this sauce! Thanks Jeanine!

1 bunch rosemary
+dry rosemary to taste
5 apple
¼ earth balance
3 T brown sugar

In a pan heat the earth balance and add the brown sugar and diced fresh rosemary. Bring to a simmer and keep on low until the sugar is dissolved. Strain out the rosemary.
Meanwhile, dice the apples and place in a food processor. I used my blender, but chances are, unless you have a Vitamix, your blender isn’t powerful enough for apples! Blend them in batches, until they are still kind of chunky, and toss them into a wide pot. You may want to add some apple juice. I didn’t have to… but that’s because I have a Vitamix and it juiced some of the apples! Cook the applesauce for an hour on low. As soon as your butter/rosemary mixture is strained, add butter to apples and continue to cook on low. Taste it. I didn’t think the rosemary was coming through strong enough, so I ended up grabbing some dry rosemary from the cupboard, grinding it, and adding it directly into the applesauce until I was happy.

Butternut Squash Coconut Soup

At school we diced up a ton of butternut squash and didn’t use it all, so we all had a homework assignment to take it home and do.. something.. with it. My mind raced. I wanted to do something different than I had in the past, I’ve used a lot of butternut squash and tend to make a few of the same tasty dishes over and over again.

A few days went by, I hadn’t made anything with it yet, and then today I came home with a coconut! I was at work today, and really craving some coconut water. I was feeling tired, and the water in coconuts is a natural source of electrolytes. I could have bought a plastic bottle of cocowater off the shelf.. but it would have been $1 more than an actual coconut. So, I drilled a hole, stuck in a straw, drank my water, and brought the coconut home to play with!
At 11 oclock at night… I became inspired to combine the two ingredients and make this yummy soup!

1 large butternut squash diced, skin on (seeds out)
1 coconut’s meat
2 t vegetarian not chicken boullion
salt pepper
maple flavor (not syrup!)*sold in grocery stores near the vanilla extract
almond milk (optional)

To blend coconut meat you will need a heavy duty blender. I am not even sure if a food processor would do it, I haven’t tried. But it sure wouldn’t make it as silky smooth as my Vitamix. An alternative to the fresh coconut meat, would be to add a can of coconut milk. Don’t get the lite can, please. It isn’t worth it, you don’t want to skimp on creaminess and flavor, and coconut fat isn’t just good fat or great fat.. it’s the best fat! It has something to do with the fatty acids being medium chains… but I’m no scientist.. lets eat!

Put butternut squash chunks in a pot and cover with water, add the bouillion and bring to a boil. Cook until the squash is very tender. Add the butternut squash, some of the broth, and all the coconut meat (or milk) to a blender and puree until smooth. Put it back in the pot. Season with salt, pink peppercorns (or whatever you got, I added it for a pretty color contrast!) and maple flavor. Add more broth or milk until it reaches your desired consistency.

Turnip Soup Puree

If you like turnips, don’t eat enough of them, or just want to try them out, try this recipe!! I swear it’s a winner. I would totally serve it in a restaurant. In fact, I was inspired to make this soup by something I tasted at Broadway Brewery once. It’s so quick and easy.
When buying turnips the larger ones are usually a bit more bitter, so if you have the option, choose smaller ones. But no worries, roasting them will sweeten ‘em up.

2.5 – 3 lbs turnips
2 red potatoes (not the tiny ones)
1 small white onion
2-3 cloves garlic
½ t dry rosemary
½ t dry thyme
1 bay leaf
1/3 c dry white wine
milk (I used rice & almond)
2 T olive oil
¼ c Earth Balance (healthy butter alternative)
½ t vegetarian “not chicken” broth

The vegetarian “not chicken” broth I use, may sound strange to some of you, but it is great for veg recipes. Better Than Boullion is a brand of pastes that you add to water to create broths. You can see a picture of the container above, in the post for butternut squash soup. I have the mushroom, no-chicken, and vegetable on hand, but the company makes dozens of different kinds. I keep them in my fridge and I think it is a good investment for anyone interested in making more soups and sauces.
You may notice that I used 2 different vegan milks and oils. I am not doing this to make my recipes seem complicated, but to add more creaminess to the soup. Since I am not adding cream or butter, the blends I am adding will add more depth and richness to the soup.

(the plastic tupperware container in the middle is filled with frozen wine. It actually doesnt freeze all the way, but is like a slushy.. it is the perfect way for me to keep white wine, because I don't drink it!)

Peel turnips and potatoes, and chop into uniform pieces. Toss heavily in Earth Balance and Olive oil, salt & pepper. Cover and roast in a 400 degree oven until very soft. You should be able to easily pierce it with a utensil.
Meanwhile, dice the onion and sauté with the bay leaf, thyme and rosemary. When soft, add the minced garlic and cook an additional minutes. Then turn off heat and immediately pour the white wine in the pan.
In a blender or food processor add the turnips, potatoes and onion mixture and puree. While pureeing add the milk(s) and boullion until it reaches your desired consistency.

Crack Sauce with Sunbutter Tofu Nuggets

My friend/coworker (fellow foodie) Helen just started a food blog! This sauce was on her blog, labeled Mango Chipotle Sauce, then in her explanation she said “..you might as well call this crack sauce, because it is that good..” Ha! You can check her blog out at henshammock.blogspot.com She is an amazing cook, and very passionate and knowledgeable.
I read her blog and found myself the next day in my kitchen making the crack sauce! It will definitely go into my regular rotation, I love it, Thanks Helen!

Helen’s Crack Sauce (Mango Chipotle)
2 large ripe mangoes
1 chipotle pepper in adobo
1t adobo sauce
juice 1 lime
2t rice vinegar
1 T canola oil
salt & pepper

Shelly’s Crack Sauce Salad
1c cooked quinoa
pico de gallo
½ avocado
Sunbutter Tofu Nuggets
mango chipotle s (crack) sauce

Quinoa, a very yummy & healthy grain, comes in 3 colors red, black, & white. I used all three in this salad, because it is pretty & because I can. It is extremely easy to cook. 1c quinoa to 1 ½ c water. Rinse the quinoa (unless it is labeled "pre-rinsed")Put quinoa & water in a pot together, bring to a boil, reduce to simmer, and it is finished cooking when the quinoa soaks up all the water & its little spiral tail shoots out. The quinoa expands when it cooks, and just about quadruples in size. So I will cook some off, then just keep it in the fridge for meals later in the week.

Sunbutter Tofu Nuggets is a dish that I made at work, the day after serving the Sunbutter Pasta. We had so much left over, it seemed obvious to me to make some delicious tofu nuggets! Anna loooved this dish and asked for seconds.
All I did was buy an extra firm block of tofu & drain it. Then I put 1 c panko bread crumbs on a plate, seasoned it with salt, and my 3colors of sesame seeds.
1. Slice the tofu thin & pat it dry.
2. Dredge it in the sunbutter sauce
3. Put it straight into the panko, carefully coat it, and place it straight into a hot pan with oil.
4. Cook on both sides until brown & crisp.

I cheated and bought some pico de gallo off of Central Market’s salsa bar, but the recipe is easy:

Pico de Gallo
Dice the following ingredients small, then toss with lime juice, oil & salt
tomatoes
red onion
jalapeno
cilantro
garlic

Sunbutter Pasta Sauce

What is Sunbutter? Like peanut butter, or almond butter, Sunbutter is a creamy spread made from sunflower seeds. People with allergies to nuts can enjoy Sunbutter. It is awwwesome.
This sauce came about because a customer at Central Market asked to taste the sunbutter. Afterwards.. we had a whole jar left over.. so I offered to make a sauce with it, type up a recipe, and do a cooking demo for the customers. Thats how my job works :) pretty cool.

Sunbutter Pasta Sauce
2/3c Sunbutter
1 T soy sauce
½ c water (if necessary)
1/3 c coconut milk
1 ½ T fresh ginger
1/8 c lime juice
1 T sesame oil
1 t red pepper flakes
2-3 cloves garlic/6-8 cloves roasted garlic

½ lb linguine
2 colored bell peppers
scallions
red cabbage
sesame seeds

Throw all ingredients, prior to linguine, into a blender and combine until smooth. If the sauce is too thick, add the water. The problem with noodles + a thick nut butter sauce is that you’d practically have to cut it with a knife and fork, because of the way it’ll coat the noodles. To prevent this, thin the sauce, and toss the noodles liberally in sesame oil (or whatever you have.) Reserve any leftover sauce in a separate container, because if you store it on the noodles, you’ll have the same problem.. it’ll be like glue. And you can use it later as a marinade! (check out my post about sunbutter tofu nuggets!)

Anyway, this is really a beautiful dish. My coworkers were thrilled. The colors were awesome. I am lucky to have 3 colors of sesame seeds available to me, the traditional white, the black, and a green one coated in wasabi. So pretty!

I find these veggies go really well with a nutty sauce. The only items I cooked was the noodles (duh) and the bell peppers. I lightly sautéed them, not too soft, but still with a crunch. The cabbage and scallions were diced up and thrown in fresh.

Just Bake a Banana!

Craving dessert, but don't have any cookies? Or maybe you don't think you deserve a cookie?? Just Bake a Banana! This has been a favorite some friends and I for several years. I can't remember why or when we came up with it.. but I think it was my first of 3years living on Anthony St. in Columbia at the time.You wont believe how good it is until you try it. It needs no topping.

Lay a piece of foil on the counter, put the banana in the center, and curl up the sides. Some juice is going to cook out, and you dont want it ending up on the bottom of your oven.

Bake at 350 until the peel is black and it starts to juice. It's ready! Carefully peel, then enjoy!

Banana Chocolate Chip Bread Pudding

Unless you are on a low-carb diet, this dessert is completely guilt free!!
It is very soft, warm & flavorful. Success! It was my first bread pudding, and I pulled the recipe from one of my new fave cookbooks, Veganomicon. Now that I am confident in bread puddings and realize how simple they can be I will start trying out some of my own recipes, some savory, some sweet.
Veganomicon's Banana Choc Chip Bread Pudding
6c (1in cubed) stake bread (about 1 lb)
2 ¼ c rice/soy/almond milk
3 T arrowroot powder
½ c pure maple syrup
1t vanilla extract (I used ½ a fresh vanilla bean)
½ t ground cinnamon (I doubled it in my recipe)
¼ t ground nutmeg (doubled this too)
1 c chocolate chips
3 large, ripe bananas, sliced ½ in thick

Preheat the oven to 350. Lightly grease a 9x5 loaf pan. I couldn’t wait for stale bread, so I diced fresh bread, and baked it in the oven for 5 minutes. Perfection. Place bread in a large bowl.
In a small bowl, whisk together 1/2c milk with arrowroot powder until no lumps remain. Add the remaining milk, plus vanilla, cinnamon & nutmeg & whisk to combine. Pour this mixture over the bread & stir to coat every piece.
Allow the bread to sit for 15min to soak up the liquid. Add more liquid if necessary, it should look mushy and they should be a little bit of liquid in the bottom of the bowl.
Fold in the chocolate chips & bananas, mashing the bananas slightly. Pour the mixture into a loaf pan, patting down to make an even top. Bake 30-35minutes until top if puffed, slightly browned & feels firm.
No sugar, no dairy, no eggs.. just yummy yummy bread pudding. We ate this every night for a week.

Then I made this variation:

peanut butter chips instead of chocolate
and a row of homemade jam in the middle (homemade jam is the same recipe as the "berry topping" in my post for mini-vegan cheesecakes)
& I stuck to her original measurements of cinnamon & nutmeg.
(Adding more worked really well for the choco chip bread, but I didn’t think it would go over as well with the jam.)

So it is like a peanut butter & jelly banana bread pudding. I recommend eating the chocolate chip bread pudding warm, but I think this one is better cold. I gave some to friends of mine, and they thought it was very yummy. yay!

Mini Vegan Cheesecakes

Topping:
6 medium strawberries
1/4c blueberries
1 T meyer lemon juice
1 t agave nectar
1 t balsamic vinegar

Cheesecakes:
8oz vegan cream cheese
¼ c sugar
1/8 c brown sugar
1 ½ T meyer lemon juice
½ vanilla bean (seeds)
plus Keebler 6pack of mini graham cracker pie crusts

Anna and I were in absolute HEAVEN eating these mini cheesecakes, and yes, they taste just like the real thing.. actually I thought they were better.

In a blender combine all the cheese cake ingredients and puree until smooth, or use hand held electric mixer. Fill the pie crusts and bake for 20minutes at 350. Allow to cool, then stick in the fridge.

The berry topping is astoundingly good. Just smelling it brings me more joy than anything in a jar possibly could. And it is so simple! Dice up the strawberries, and put them in a small pan or pot with lemon juice, balsamic and blueberries. Turn on the heat, and when it starts to bubble, turn it down, so that it is as low as it can go while still slightly simmering. Add the agave nectar, and continue to cook until the sauce reduces and thickens. Mm mm mm mm mmmmmmm

Vegetarian Muffuletta

i

Vegetarian Muffuletta

After I made/ate this sandwich I sent Anna the following text message: “I just made/ate a sandwich that will change my life forever. It is definitely going on the menu. In fact, I might just open up a trailer and JUST sell these sandwiches. I’ll never be the same.” She didn’t respond. She thinks I’m dramatic.
Every once in a while, I will make something really really crazy good and we’ll say “this needs to go on the menu” (of the future restaurant I do not yet own.) I will put this recipe, or a slight variation, ON the menu.
This was also an exciting day because it was the first time I used my World Cuisine Tri-blade Spiral Vegetable Slicer and it made perfect curly potato fries, some of which were a few feet long. jealous? I thought so. More spiral sliced veggies to come!

mmmMuffaletta
Big Soft Bun, preferably Italian Style (topped with sesame seeds)
Sliced (wide)Grilled Eggplant
Sliced (long) Grilled Zucchini
Seitan (thin sliced)
Italian Olive Salad (I use Boscoli, its awwwesome!)
Red Pepper Pesto
Shredded Asiago & Provolone cheeses

If you don’t have/want the Seitan, then just leave it off the sandwich. It’ll still be awwwesome.

So, the zucchini and eggplant don’t necessarily have to be grilled. You can broil ‘em or cook ‘em in a pan. Whatever you do, slice ‘em thick (like ¼ inch), because they are going to give the sandwich substance. Of course, before you cook the eggplant, slice it, salt it & let it sit for 30 minutes. Rinse the eggplant off, then pat it dry. Brush it with oil, then cook it.

Red Pepper Pesto

Pulse the following ingredients together in a food processor until creamy:
1 roasted red bell pepper
1/3 c kalamata olives
3T prepared basil pesto
2T olive oil
1/3 c breadcrumbs (preferably Italian style)

To build the sandwich:
Spread Pesto on Bottom bun
then stack seitan, eggplant & zucchini
Top with olives
Melt the cheeses on the top bun

Massaged Kale Salad

½ bunch Kale, roughly chopped
1 lemon
honey to taste
1t black vinegar
3t olive oil
salt
1 mango, diced
1 scallion, diced
½ red bell pepper, diced
guacamole

Kale would normally be considered too tough for a salad green, and it is usually cooked. However a "massaged kale salad" calls for salt & an acid to be massaged into the greens, and tenderizes them nicely.

Chop Kale, and cut the lemon in half. Put one half to the side, and squeeze the other over the kale. Sprinkle the Kale with salt, be reasonable & don’t over salt. The salt plus the acidity of the lemon will tenderize the Kale. Massage these ingredients into the kale for a couple minutes. Then in a small bowl whisk together the honey, vinegar and olive oil. Dice up the other ingredients, then top the salad and dress it to taste!

From what I understand traditional guacamole has avocado, lime & salt. I always like to add a sprinkle of cumin, loads of cilantro, red onion & tomato. Avocados are much more reasonably priced in Texas, than Missouri, and people here can’t get enough of them! This salad really satisfied my greens craving and I’ve been thinking about it so much that I am buying another head of Kale tomorrow!

Simple Seitan

Seitan Dip Sandwich Pan fried seitan, on a 3seed baguette, with melty Red Leichester cheese, homemade barbeque sauce, and seitan cooking broth to dip in. Not sure if you'd like it? Anna wasn't sure either. I made her one anyway.. she ate it quickly and asked for another!
Comfort Food!! Vegetarians rejoice! This meal made me a happy lady. Pan fried Seitan with Red Leichester cheese, homemade Barbeque Sauce, mashed potatoes with wild mushroom gravy and roasted veggies. I ate this at work, and my co-workers were jealous.


About Seitan: http://vegetarian.about.com/od/glossary/g/Seitan.htm

Sounds like Say-tan

Simple Seitan from Veganimicon
by Isa Chandra Moskowitz & Terry Hope Romero
page 131-132

1c vital wheat gluten flour
3T Nutritional Yeast
½ c cold vegetable broth
¼ c soy sauce
1T olive oil
2 cloves garlic

Broth: 8 cups cold water plus 3 vegetable bouillon cubes
or 4 cups broth plus 4 cups cold water

Mix together the gluten flour and yeast in a large bowl. In a smaller bowl mix together the veggie broth, soy sauce, olive oil and garlic. Pour the wet into the dry and stir until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife to 3 equal pieces and then knead those pieces in your hand just to stretch them out a bit.

Fill a stock pot with broth and add the gluten pieces. Cover and bring to a boil, but watch carefully; you don’t want it to boil very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it is at a low simmer.

Partially cover the pot, so that steam can escape and let simmer for an hour, turning the seitan occasionally. 

Turn off the heat, and take the lid off let sit for 15 minutes.

Remove the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan store it in the fridge in the cooking water, or freeze in cooking water.

Fish Chowder & Grandma La Fata's HotBread

3T butter
½ large onion diced fine
1 stalk celery diced fine
4 anchovies
2 cloves garlic minced
½ T dry thyme or 1 T fresh chopped
2 Bay leaves
1 ½ lbs Yukon Gold potatoes chopped into 1in cubes or smaller
4c seafood/fish stock (ask your seafood dept, they might make it fresh)
1 ½ lbs of raw fish chopped up into bite size chunks
2c cream
salt & white pepper
parsley & chives for garnish

Heat the butter in a large pot. Add the onion, bay leaf & thyme and cook for five minutes. Then add the celery and cook until soft. Add the garlic and cook an additional minute. Then add the potatoes and fish stock, bring to a boil, then simmer for 15 minutes or until the potatoes are soft. I like creamier soups, so at this point, I would takeout half of the soup & puree it. Then put it back in the pot, add the cream and raw fish chunks, and bring to a low boil for 5 minutes. Then turn off the heat and let it sit for 15 minutes. After the 15 minutes, the fish should be cooked through, season with salt & pepper and stir in your fresh herbs. We ate half of this soup for a few days and froze the rest for later!

HotBread!
I believe that my first food memory is watching my Grandma La Fata make hot bread. My family and I were at her & Grandpa's house in St. Louis, and I was below counter height. She would slice a loaf of Italian bread (ya know with sesame seeds baked in the top) in half (like a hamburger bun) and drizzle it with olive oil, salt & pepper. Then she would press anchovies into the bread, put the bread back together, wrap it in aluminum foil, and bake it in the oven. Not to make it crunchy, but just to heat it through.
There was always a lot of anticipation while the bread was in the oven. My father, brother and I love love love this bread. Over time, we have fancied it up a bit with foccacia, and herbs.
This time I used a Kalamata olive bread and sprinkled Parmesan on top. Also, I bought anchovies from the deli thinking this would be a nice touch, rather than the ones in a can. But they didn't have the strong flavor like the canned ones, so I wouldn't do that again. mmmmm

Wild Mushroom Gravy

Mushrooms in photo (left to right) Shitake, White Clamshell, Brown Clamshell, Bluefoot Chantrelle, Yellow Chantrelle, Hen of the Woods, & Cremini

1 minced shallot
1-2 cloves minced garlic
2T olive oil
½ lb mushroom variety
2 c vegetable or mushroom stock
2 T Tamari or soy sauce
¼ c dry white wine
½ t dry oregano or 1t fresh
2 T arrowroot powder
salt and  pepper

Heat the olive oil in a pan, then add the shallots. Once they are soft add the garlic & cook for an additional minute. At this point, add your chopped mushrooms and sauté them until soft. Add the white wine, and stir, about 30seconds or so later add the Tamari & vegetable stock. Bring the contents to a low simmer, then make a slurry with the arrowroot. If you don’t make a slurry, and just sprinkle the arrowroot in, it will clump. So whisk 1T water into the powder, then whisk it into the pan. Keep whisking until it begins to thicken up. If it is too thick, add more stock. If it is too thin, make another slurry. Add the oregano and season with salt & pepper.

Barbeque Sauce

Honestly, this is very easy. You probably have all the ingredients in your pantry right now.. and if you don’t you should! I came across a recipe this afternoon, realized how simple it was, and ran into my kitchen to make a batch. It was so satisfying. I was very pleased with myself. This is a very versatile recipe. You could replace the tomato paste with a can of tomatoes, tomato sauce, or fresh! Maple syrup and brown sugar can be replaced with molasses or honey. You could add liquid smoke, or apricots, raspberries, jalapenos.. But this is what I had on hand, so this is my sauce! Its realllly good.

½ medium red onion minced fine
2 cloves garlic minced fine
1T oil
1 can tomato paste
+ 1 ½ can water
2T maple syrup
1 ½ T brown sugar
½ T red pepper flakes
salt
1T mustard

Saute the onion and garlic until they start to brown, then add everything except the mustard. Simmer at least a half hour, but up to an hour. Stir in the mustard at the very end. I like to eat BBQ sauce on mashed potatoes. It’s good. You should try it.

Roasted Veg & Black Bean Soup

I’ve been making a lot of Black Bean soups this winter, and am trying to perfect it. Here is what I cranked out tonight.

4 cups cooked bean
1c water/veg stock/bean cooking liquid
1t apple cider vinegar
1 sweet potato
1 yellow onion
1 red bell pepper
1 zuchinni
1 ¼ c sweet corn
4 cloves garlic
½ T cumin (more or less to taste, it is quite strong)
1T paprika
few pinches cayenne
salt

In general, I don’t like a lot of beans floating around in my soup, so I puree em all up. As a variation, you could puree some, and leave the rest whole.
I start bean soup by soaking my beans the night before. The next morning, I rinse them off really well, then put them in a big pot (3parts water/1 part beans) and boil for at least 2 hours. They usually have a better texture if you puree them while they’re still hot, rather than wating for them to cool down. Same goes for hummous making..
So, when my beans are getting close to being done, I dice up to rest of my veggies and toss them with oil, salt & pepper, and roast them on a baking sheet in the oven at 425 until they are wrinkly, golden, and delicious. Also, I reserve some corn & just toss it into the pot of soup because I DO like corn chunks J
While they are roasting, I puree my beans & put them into a pot, I add more liquid (there are 3 options listed above) let it simmer, and season with the cumin, salt, cayenne, paprika & vinegar.
One the vegetables are good and roasty, I food process/blend them by pulsing.. that way they are still a bit chunky and not completely smooth, this will add nice texture and volume to a hearty winter soup.
Then I add the veg mix to the beans in the pot, and if I think the flavor needs a little balancing I will add a little more salt or cumin or cayenne. A nice trick for balance is a little vinegar or lemon juice, they really help with soups and sauces.

Egg Salad

I made egg salad because I had the parsley pesto in my fridge.. and I thought.. I really looove pesto in my egg salad! Plus, I never buy egg salad anywhere.. unless maybe I’m at a nicer restaurant for lunch. Who knows how long it has been sitting in that gas station or cafeteria, gross!

1/3 roasted red bell pepper, diced
1 scallion, diced
2 ½ T Mayo
3T Pesto
1T relish
1t mustard
dash vinegar
3 Hard Boiled Eggs
salt & pepper

First make the dressing, and adjust it to your tastes. Use whatever you have on hand, that’s what I did!
Bring a pot of water to a boil, and gently add the eggs, reduce the boil so that the eggs don’t break. On the side, prepare a bowl with ice water. After 10 minutes, remove the eggs from the boiling water, and place them in the “ice bath.” After about 5minutes, they should peel easily.
Dice up the eggs, and add the dressing a little at a time until you’ve reached your desired consistency & flavor.

Parsley Pesto

1 bunch Parsley
¾ c extra virgin olive oil
siracha/chile sauce/hot sauce TO TASTE
dash balsamic vinegar
2-3 T Parmesan
2 cloves garlic
salt & pepper

I hate it when I have a bunch of herbs and they don’t all get used. This pesto is kind of a cross between a South American Chimmi churri sauce and an Italian pesto.
So far, we have put it on sandwiches, ravioli, egg salad, and pizza!

I am going to freeze some too, pesto freezes very well in an ice cube tray.

Tumeric Coleslaw

I am quite determined to use every last bit of produce in our fridge. That’s how this coleslaw came about. The first 4 ingredients were in the “crisper” drawer and drawing close to the end of their days. Not if I can help it.

The sprouts were sprouted on my counter top.. it takes about 2 ½ days to turn seeds into edible sprouts, and they are one of the healthiest things you can eat. The mix I am using now is a blend of lentils, alfalfa and mung beans. They are really crisp with a nutty flavor, that the store bought sprouts don’t have.

Making a dressing like this from scratch is something you get better at over time. I never measure anything, but I just keep tasting and adding until it is right. My advice is to start out with less mayonnaise than you would thing you’d need, because you can always add more later… and too much mayonnaise would be gross.

quarter head cabbage

1 carrot shredded

1 quarter cucumber chopped

½ avocado

fresh sprouts

mayo

lemon juice

dash vinegar

turmeric

siracha (chile sauce)

honey

mustard powder

salt & pepper

It is best to make the dressing on the side, then toss it in the ingredients. If the flavor isnt well balanced, then add additional seasonings to the slaw "to taste"

Butternut Squash Pizza Sauce

I made this for some friends from culinary school, we ate it so fast that I forgot to take a picture!
For the pizza dough, you can buy your own or follow a general recipe on the web. I used a package of gourmet spinach infused dough that my Momma put in my stocking for Christmas :) She knows what I like. Thanks Mom!

The pizza would be great with cheddar, or kalamata olives, or however you want to dress it up. I chose a simple vegan route, and topped it with caramelized red onions.

1 medium butternut squash, peeled and chopped

1 drop maple flavoring/ or maple syrup to taste

8-10 fresh sage leaves

salt and pepper to taste

Toss chopped butternut squash in oil, salt & pepper then place in an oven safe container, filled 3/4 with water and cover with foil. Bake at 400 until squash are very soft and can be easily pierced with a fork.
Place squash in blender or food processor and season with the rest of ingredients.

I used the remaining squash puree for the soup in the following recipe.

Butternut Squash Curry Soup

1 recipe Butternut Squash Pizza sauce

1 small can coconut milk

2 T yellow curry powder (or to taste)

½ c carmelized onions

dash apple cider vinegar

siracha to taste

salt to taste

Whisk ingrediets together in soup pot until incorportated. Bring to boil, reduce to simmer, then enjoy.

Sea Bass 3 Ways

First, I must explain how I acquired 1.5lbs of $30/lb fish.

Anna works at Central Market’s seafood department,very upscale, fresh and knowledgeable. Her coworker was filleting this 100lb fish, he didn’t do a perfect job, and left some meat on the bones. At the end of her shift they trimmed off the rest of the meat and split it between them. This evening after school, I made three sauces to try with the fish. Since it is such a nice fish, I wanted to have a little fun with it in the kitchen.

I felt very thankful when I made my ingredient list, that I have such a well stocked pantry, we only spent 10$ on ingredients. Overall, this was a very good learning experience. I should also let you know I used my Vita-mix (the Rolls Royce of blenders) for all 3 sauces. It was a Christmas gift from my parents, and I have used it every.single.day. Most of the things I make with it don’t make it onto the Food Blog though, because they are breakfast smoothies or bean dips. It is extremely heavy duty and sounds like a freaking car engine when I turn it on.. and I am in love. I won’t go on and on, but you should you-tube it or watch the infomercial if you are interested in why I am so so crazy about a blender. Any way… the sauces:

Sauce #1 Asian Citrus Glaze

2 small oranges
1 tangerine
½ c pineapple
1T sesame oil
1 ½ T soy sauce
½ t ginger juice
1/8t cayenne
garnish with tangerine and mango

Tip: getting ginger juice without a juicer. Store your ginger in the freezer. When you ready to use it, with a very sharp knife chop off the amount you need. Let it thaw. Once it thaws it will be very soft, and you can squeeze the juice right out of it. If you don’t have time to let it thaw then nuke it for 30 seconds on high, let it cool down for a minute, then squeeze.

There are lots of ways you can juice citrus, right? Today, I sliced off the top and bottom of each piece, the carefully cut off all the skin, and bitter white “pith” with a very sharp serrated knife. Then I dropped the oranges and tangerine into then blender with the pineapple, and made juice. I pushed the juice through a fine mesh sieve to remove the fibers, and into the pan.Then I turned on the heat to medium, whisked in the rest of the ingredients and reduced it by half. It was a beautiful beautiful thing.

Sauce #2 Red Pepper & Olive Tapenade

This was actually more like a tapenade. If I would have pureed it more and added more liquid it would have been a sauce, but technically it was not.

1 roasted red bell pepper
1/3 c kalamata olives
3T prepared basil pesto
2T olive oil
dash of balsamic vinegar
1/3 c breadcrumbs (preferably Italian style)
garnish with chopped parsley and lemon

Pulse the first 5 ingredients in a food processor or blender. Remove, then fold in the bread crumbs. This would make a beautiful brushetta.

Sauce #3 Miso Mustard Marinade

Our hands-down favorite for the sea bass

2T filtered water
1T mustard (I used a fancy habanero tangerine mustard)
1/3 c white miso
2T rice vinegar
2 ½ T mirin (Japanese Rice Cooking Wine)
3t sugar
1T soy sauce
1c ground Ritz crackers
garnish with green onions and sesame seeds

Blend the ingredients together in a food processor or blender.
Drench the fish in the sauce then roll in the crumbs.

We cooked all the fish in a pan, with a drizzle of olive oil. It is a very oily fish and from what I have read, usually Seabass is steamed or cooked in parchment(which also steams the fish.)

Anna and I loved all the sauces. But some of them worked better with the Bass than others.

Sauce #1 was muted by the flavor of the fish, which was very surprising to me since it was a reduction and the flavors were concentrated. I am saving this, because I have about ¾ c left over.. so, we’ll see where it ends up. Sauce #2 overpowered the fish, I probably should have put less of it on the plate, but didn’t want to have the same mistake as the first time. The leftovers will pronanly get spread on toast, crackers or a sandwich. Maybe a quesadilla..mmmm. Sauce #3 was perfect. In fact, we battered the left over fish and froze it for later (we were quite full at this point.) The mustard and miso flavors went really well together. If I make this again, I would probably want to use a little bit more mustard (its so good) and a little bit less mirin & less sugar. (it was quite sweet.)

Sauce #1 Asian Citrus Glaze

Mis en Place: Glaze, diced mango & tangerine

Sauce #2 Red Pepper & Olive Tepanade

Mis en Place: Tepanade, lemon wedges, & minced parsley

Sauce #3 Miso Mustard Marinade

Our favorite recipe for the Sea Bass

Mis en Place: Ritz Cracker Crumbs, Marinade, 3colors of sesame seeds, & scallions

Breakfast Tacos

This is the kind of meal that happens when Anna and I share a morning off work.
We've got 4 fresh whole grain tortillas from Central Market (our mutual employer.)
Plus:
scrambled eggs
fresh avacado
black bean dip (homemade recipe follows)
diced sauteed veggies
-bell peppers
-zuchinni
-onion
shredded cheddar & habanero cheddar
salsa

with some roasted potatoes on the side (pictured in the aluminum foil)

Homemade Black Bean Dip:

Soak dry black beans overnight then boil for 2 hours or until soft
(or use ready to use canned beans)
2c cooked beans

Sautee half an onion in oil with 2-3 cloves garlic. Once soft, add with the black beans into a blender or food processor, with the juice of half a lemon OR a Tablespoon apple cider vinegar. Puree and slowly add in oil until you reach your desired consistency. Add salt to taste. I also like to add cumin, paprika and cayenne.

Quick Buttery Sage Sauce

This sauce would go really well with sweet potato gnocchi, any kind of creamy nut filled ravioli, or squash stuffed pasta. The ravioli I had on hand were filled with Butternut Squash. You could also sautee some fresh veggies and toss it with angel hair pasta. The options are always limitless.

I had sage left over from the mac n cheese, and the ravioli was in the freezer, so it just made sense to whip this up.

½ stick butter
8-10 fresh sage leaves
1 shallot minced
1c vegetable stock
1t arrowroot powder (get it from your natural grocer’s bulk dept.)
red pepper flakes
Parmesan cheese

Melt the butter in a sauce pan. Add the shallots and sage and cook for a few minutes, carefully not to burn the butter or herbs. Sprinkle in the arrowroot powder, then whisk in the cup of vegetable stock. You may add more stock if you wish. The sauce should become nice and thick, I prefer this to an ordinary butter sauce. Finish it off with the pepper flakes and parmesan and toss in your pasta!

Open Face Eggplant Parm Tortillas

I usually don’t buy jars of marinara sauce, my Momma taught me better. However, I work in a Natural Grocery store, this sauce was on sale and looked really really good. Its an Artichoke Parmesan sauce, every once in a while, if I do buy a jar of sauce I’ll throw it on something like this and call it lunch/dinner for a couple days. Its really easy and cost effective.

You could replace the eggplant with zucchini squash here.

1 medium eggplant
1 egg + ¼ c milk
½ c- 1c Italian style breadcrumbs (there is a breadcrumb recipe in August)
tortillas or bread
marinara sauce
cheese

Preheat oven to 400

Cut the ends off the eggplant, cut it in half, and cut/peel the skin off. I like to slice my eggplant long-ways (top to bottom), it usually makes less pieces. One medium eggplant, cut in half, then sliced length-wise made 8 pieces here. Salt each side of each piece liberally and let sit for 30min. This will pull all the bitter juices out of the eggplant and make a much better tasting finished product. Rinse off the eggplant and pat dry. In a bowl, whisk together the egg and milk. On a plate pour your bread crumbs. Dip each piece in the egg mixture, then cover in crumbs. Place each piece onto a greased tray. I find it helps to crisp the breadcrumbs if you spray olive oil onto each side of the pieces. Bake for 10-12 minutes on each side.

Anna's Birthday Mac N Cheese

4 Cheese Shrimp and Herb Mac with Asparagus

1lb shrimp
12oz dried pasta (not too small & should be tubular/shells to hold cheese sauce)
4T unsalted butter
1 ½ c chopped onion
½ c chopped celery
½ T arrowroot powder3 ½ c milk
1c dry white wine
8-10 chopped fresh Sage leaves
black pepper
4oz shredded Gruyere (Swiss)
4oz. shredded Emmentaler (Swiss)
4oz shredded Fontina (Italian)
½ c breadcrumbs
2 oz grated Parmigiano
2T fresh chives

Cook the pasta according to package instructions, then set aside. In separate pot melt the butter. Add the onion and celery and cook on med-low, covered, for at least 20min. Stir frequently until golden and very soft. Whisk in the arrowroot powder, then slowly add the milk in a steady stream. Raise the heat to med-high, whisking constantly until the sauce begins to thicken and bubble. Add the white wine, sage, salt & pepper. Bring mixture to low simmer mixing constantly. Stir in the Fontina, Gruyere, and Emmentaler. Once the cheese melts add the raw, shelled, shrimp and slowly stir until the shrimp are cooked. Stir in the pasta shells. Serve with parmigiano, breadcrumbs, and chives as garnish.

Birthday Pancakes with a Blue Lavender Lemon Syrup

Blueberry Chocolate Chip Meyer Lemon Pancakes

Traditionally, Anna is the pancake maker in the family. But, for her birthday I took over the breakfast duties.
For the pancakes, simply add frozen/fresh blueberries, chocolate chips and the zest of one Meyer lemon to your favorite "from scratch" Buttermilk Pancake recipe.

The Meyer Lemon is in season! They are hybrids of a lemon and a mandarin (some say orange) with none of the tartness of a lemon. You can only find them in stores Nov-April (roughly) but they are GREAT for cooking and drinking!!

The Syrup
I just threw this together, so the recipe is an estimate :) Don't worry, it is nearly impossible to mess up, unless you add too much lavender or overheat it.

In a small pot on medium-low heat add about 3/4 c Blueberries.
1/3c Maple Syrup
1/4c Honey
pinch of Lavender
juice of 1 Meyer Lemon
dash of Balsamic Vinegar

Reduce by half. You can make this in advance and stick it in the fridge or serve warm with the pancakes! We ate every singe one of those pancakes in the picture above.

Gorgonzola Cream Sauce

1 T Butter (I used a garlic herb butter)
1C Cream
1/4lb Gorgonzola

If you have trouble thickening the sauce, whisk in a slurry of 1t arrowroot powder + 1/2t cream

We usually stock up on good frozen raviolis when they are on sale. It makes for a quick delicious dinner. These ravioli were actually bought fresh from Central Market and are filled with Rock Shrimp and Basil. It wasn't exactly a "healthy meal" so I through in some steamed Broccoli Raab.

The next night with the left over cream sauce, we made veggie& shrimp fajitas. There were sauteed portobellos, yellow bell peppers, broccoli, red onion and fresh tomatoes, avacado, and cilantro in attendance.