Super healthy and addicting!
Mix in bowl:
A bunch of Arugula
1 teaspoon olive oil
1/2 a lemon (squeeze and pour juice in bowl)
shredded Parmesan cheese
Yum!
Saturday, October 29, 2011
Tuesday, October 25, 2011
CIA's Pumpkin Sage Polenta
12 servings / 7 cups
In large pot, add 6 cups of water, 1 cup heavy whipping cream, and 3/4 cups of pumpkin puree to almost boiling over medium heat. Stir in 2 tbsp salt, 1 1/2 teaspoons rubbed dried sage, 1/2 teaspoon ground white pepper, and 1/4 teaspoon nutmeg.
While whisking the liquids, slowly add 2 cups uncooked polenta, till no lumps. Adjust head to keep polenta at a gentle simmer (just barely bubbling). cook and stir till soft and creamy (20 min). If needed, slowly stir in more water to thin.
when polenta is cooked, stir in 1/3 cup mascarpone cheese.
Yum!
In large pot, add 6 cups of water, 1 cup heavy whipping cream, and 3/4 cups of pumpkin puree to almost boiling over medium heat. Stir in 2 tbsp salt, 1 1/2 teaspoons rubbed dried sage, 1/2 teaspoon ground white pepper, and 1/4 teaspoon nutmeg.
While whisking the liquids, slowly add 2 cups uncooked polenta, till no lumps. Adjust head to keep polenta at a gentle simmer (just barely bubbling). cook and stir till soft and creamy (20 min). If needed, slowly stir in more water to thin.
when polenta is cooked, stir in 1/3 cup mascarpone cheese.
Yum!
CIA's Grilled Sweet Potato Skewers with Curried Onion Dipping Sauce
soak skewers in water (15 min)
boil water in big pot, add salt
4 sweet potatoes, cut into about 1 inch cubes
put into boiling water till firm not crunchy
put potatoes onto skewers
lather with a mix of:
1/2 tbsp salt
1 teaspoon fresh black pepper
1/2 cup olive oil
grill potato skewers until golden brown with some grill marks, turn once
Serve with Curried Green Onion Dipping Sauce:
3/4 cup sour cream (optional, replace half with creme fraiche)
3 tbsp curry powder
1 tbsp dijon mustard
salt and ground black petter to taste
1 teaspoon cumin seeds toasted and ground
1 teaspoon nigella seeds
3 tbsp scalliions or chives
3 tbsp flat-leaf parsley, minced
3 tbsp cilantro, minced
Stir together
use up to 3 days
boil water in big pot, add salt
4 sweet potatoes, cut into about 1 inch cubes
put into boiling water till firm not crunchy
put potatoes onto skewers
lather with a mix of:
1/2 tbsp salt
1 teaspoon fresh black pepper
1/2 cup olive oil
grill potato skewers until golden brown with some grill marks, turn once
Serve with Curried Green Onion Dipping Sauce:
3/4 cup sour cream (optional, replace half with creme fraiche)
3 tbsp curry powder
1 tbsp dijon mustard
salt and ground black petter to taste
1 teaspoon cumin seeds toasted and ground
1 teaspoon nigella seeds
3 tbsp scalliions or chives
3 tbsp flat-leaf parsley, minced
3 tbsp cilantro, minced
Stir together
use up to 3 days
CIA's Lavender Shortbread
3 3/4 ounces softened butter (can pound with rolling pin to soften)
1 3/4 ounces sugar
1/2 teaspoon lavender, ground fine
1/3 teaspoon salt
1/2 each orange zest (only orange part, no white part)
4 ounces cake flour
1/2 ounce rice flour
mix ingredients into a bowl
shape into logs onto parchment paper and chill to firm
cut into 1/4 inches cookies and place on parchment paper
preheat oven to 325 F until lightly golden crisp- about 20 min.
1 3/4 ounces sugar
1/2 teaspoon lavender, ground fine
1/3 teaspoon salt
1/2 each orange zest (only orange part, no white part)
4 ounces cake flour
1/2 ounce rice flour
mix ingredients into a bowl
shape into logs onto parchment paper and chill to firm
cut into 1/4 inches cookies and place on parchment paper
preheat oven to 325 F until lightly golden crisp- about 20 min.
Woody's Brussel Sprouts and Pasta
Boil water and cook pasta
cut stem off brussel sprouts
cut brussel sprouts in half
put into frying pan and fill pan halfway with water and cover
let sprouts broil until they are soft enough that you can cut through them
remove cover and let water evaporate
add salt and pepper
when water is gone add butter and sear it
(optional) add prosciutto but don't cook it for too long since it is very thin and delicate
add Parmesan cheese
add onto pasta and mix up.
Yum!
cut stem off brussel sprouts
cut brussel sprouts in half
put into frying pan and fill pan halfway with water and cover
let sprouts broil until they are soft enough that you can cut through them
remove cover and let water evaporate
add salt and pepper
when water is gone add butter and sear it
(optional) add prosciutto but don't cook it for too long since it is very thin and delicate
add Parmesan cheese
add onto pasta and mix up.
Yum!
Al's Black Bean Patties
Ingredients
1 can of black beans
1-2 eggs
1 tbsp flour
green / yellow / red onions
garlic
pepper & salt to taste
Mix into a bowl
Pour small patty onto frying pan
Garnish cheese, lime, cilantro
1 can of black beans
1-2 eggs
1 tbsp flour
green / yellow / red onions
garlic
pepper & salt to taste
Mix into a bowl
Pour small patty onto frying pan
Garnish cheese, lime, cilantro
Kelly's Peach, Cherry, and Goat Cheese Sweet Fritatta
Ingredients
1 Peach cut up into 1 inch cubes
10 cherries pitted and cut in halves
goat cheese
eggs
milk (tiny bit)
thyme
sugar (white or brown)
vanilla
Mix ingredients into bowl
pour into a cast iron pan and place on stovetop
cook on low / med heat till edge of fritatta is firm
stick in oven at low / med heat until center is firm
cool
cut into 6 slices and serve
Yum!
1 Peach cut up into 1 inch cubes
10 cherries pitted and cut in halves
goat cheese
eggs
milk (tiny bit)
thyme
sugar (white or brown)
vanilla
Mix ingredients into bowl
pour into a cast iron pan and place on stovetop
cook on low / med heat till edge of fritatta is firm
stick in oven at low / med heat until center is firm
cool
cut into 6 slices and serve
Yum!
Marin's Veggie Burgers
Veggie Burger Recipe
Preheat oven to 425 degrees
1 large sweet potato, peeled and cut into small chunks
1 tbsp canola oil
pinch of salt
Place the potatoes, canola oil and salt in a bowl and mix well. Spray a small baking pan and spread the potatoes out in an even layer. Roast for 20-25 minutes or until tender.
1/2 cup onions, diced small
1tbsp canola oil
Warm a small saute pan and add the onions. Saute until the onions are nicely browned, about 5 minutes.
2 cups cooked black beans of one can black beans, rinsed and drained
1 cup cooked brown rice
2 clove garlic, minced
1/2 tbsp ground cumin
1/2 tsp salt
3 tbsp tamar
2 tsp vegan Worcestershire sauce(optional)
1/8 cup cornmeal
Pulse all of the above together in a food processor, or a stand mixer. Be careful not to make it to mushy. Cool in fridge. ( I did not cool in fridge, and it was fine) Make patties, spray the pan with canola, or olive oil. Brown both sides, and top with guacamole, salsa or anything you might like. Enjoy!!!!
It is really easy, and you could make your brown rice, and potato's ahead of time.
Preheat oven to 425 degrees
1 large sweet potato, peeled and cut into small chunks
1 tbsp canola oil
pinch of salt
Place the potatoes, canola oil and salt in a bowl and mix well. Spray a small baking pan and spread the potatoes out in an even layer. Roast for 20-25 minutes or until tender.
1/2 cup onions, diced small
1tbsp canola oil
Warm a small saute pan and add the onions. Saute until the onions are nicely browned, about 5 minutes.
2 cups cooked black beans of one can black beans, rinsed and drained
1 cup cooked brown rice
2 clove garlic, minced
1/2 tbsp ground cumin
1/2 tsp salt
3 tbsp tamar
2 tsp vegan Worcestershire sauce(optional)
1/8 cup cornmeal
Pulse all of the above together in a food processor, or a stand mixer. Be careful not to make it to mushy. Cool in fridge. ( I did not cool in fridge, and it was fine) Make patties, spray the pan with canola, or olive oil. Brown both sides, and top with guacamole, salsa or anything you might like. Enjoy!!!!
It is really easy, and you could make your brown rice, and potato's ahead of time.
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