Archive | January, 2013

Wild rice with roasted green beans and cranberries

31 Jan

Wild Rice with roasted green beans and cranberries

  • 1 c. wild rice
  • 2 c. filtered water plus 2 Tbs. kefir or whey
  • 1 lb. green beans, french style or sliced thin and small
  • 1 c. dried cranberries, chopped

Soak the wild rice with 2 c. filtered water and 2 Tbs. kefir for at least 7 hours in a covered pot.  Bring to a boil, skim white stuff off the top, cover and cook over lowest heat setting for 45 min.

Roast the green beans by coating with a little olive oil, kosher salt, and cracked black pepper and bake @ 400 degrees F for 20 to 25 min (stirring once after 10 min) or until they look shriveled and have brown spots.

Put cranberries in the food processor.  Mix together the cranberries, rice, and gbs.  Can add roasted walnuts and feta cheese as well.

To try, vinaigrette:

  • 4 Tbs. olive oil
  • 2 Tbs. apple cider vinegar or red wine vinegar
  • 1/2 tsp. dijon mustard

Chocolate ganache

21 Jan

Chocolate ganache

  • 2 c. heavy cream
  • 12 oz. bag of semi-sweet chocolate chips
  • 4 oz. bar of 60% dark chocolate bar

Melt chocolate.  If stovetop, on “Lo” setting.  If microwave, on low setting at 20 sec. intervals for up to 2 min.

Heat the heavy cream in a saucepan over low heat until little bubbles form around the edges of the pan.  Pour the cream, a little at a time, into the melted chocolate until emulsified.  Cool completely in the fridge.  Whip it after refrigeration for easier spreading.

Zucchini bread

21 Jan

Zucchini bread

makes 2 loaves

  • 3 c. spelt flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 Tbs. cinnamon
  • 3 eggs
  • 1 1/2 to 2 c. rapadura
  • 1 c. butter, melted and cooled
  • 2 tsp. vanilla extract
  • 3 c. zucchini (about 4 small), grated
  • 1 c. pecans or walnuts, chopped

Preheat oven to 350 degrees F.

Grate the zucchini.  Lightly salt and let sit for ~20 min.  Drain and pat dry.  Melt butter over low heat, set aside and cool.

Combine flour, baking powder, baking soda, salt, and cinnamon.  In separate bowl, combine eggs, sugar, oil, and vanilla in a large bowl; beat at medium speed until well blended.  Stir in zucchini and nuts.  Add dry ingredients, stirring until just moistened.  Place batter in two greased and floured loaf pans and bake.  Check after 50 min.  Cool in pans for at least 10 min.  Remove and cool on wire rack.  Freezes well.

Vegetable stock

21 Jan

Vegetable stock (adapted from Vegetarian Cooking for Everyone)

  • 2 tsp. olive oil
  • 1 medium onion, peeled and chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • ~6 to 8 chard stems, chopped (optional)
  • 2 bay leaves
  • several thyme sprigs or 1/4 tsp. dried
  • 4 garlic cloves, peeled and smashed
  • 8 parsley branches (including the stems)
  • any trimmings from produce that will be used in the dish you are making
  • any herbs and/or spices to be used for the dish
  • salt

Saute the onion, carrot, and celery in the oil on med-high heat.  While they brown, add all other ingredients except the salt.  Stir occasionally and cook for about 10 min.  Add 2 tsp. salt and 2 quarts cold water.  Bring to a boil, then lower heat and simmer 25 to 35 min.  Strain to get about 5 1/2 to 6 c. of stock.

Raspberry vinaigrette

18 Jan

Raspberry vinaigrette salad dressing

  • 1/2 c. olive oil
  • 1/2 c. apple cider vinegar
  • 1/4 to 1 tsp. crushed black pepper
  • 1 tsp. salt
  • 1 Tbs. sugar
  • 1 tsp. dried oregano (1 Tbs. fresh)
  • 3 Tbs. raspberry preserves

Combine and mix in blender/processor.

Corn chowder

17 Jan

Corn chowder

  • 1/4 c. olive oil
  • 2 Tbs. butter
  • 1 bunch scallions, sliced
  • 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 1 Tbs. chicken bouillon (better than buillon type)
  • 1/2 tsp. ground turmeric
  • 1 tsp. fresh thyme
  • 6 c. quick vegetable stock
  • 2 lbs. potatoes, finely chopped
  • 1 1/2 to 2 lbs. frozen corn (10 ears fresh)
  • 2 c. whole milk
  • 1/2 lb. cheddar cheese, shredded (optional, can serve as garnish to bowls)

Saute the scallions in the olive oil and butter until soft, about 10 min.  In small bowl, combine flour, salt, pepper, turmeric, and thyme.  Add flour to the onions and cook for about 3 min.  Add the stock and potatoes to the onions, simmer uncovered 15 min or until potatoes are tender (can mash some up).  If using fresh corn, blanch for 3 min in boiling salted water.  Add the corn, milk, and cheese.  Cook until cheese is melted or soup is rewarmed.  Season to taste with salt and pepper.

Jellied cranberry sauce

17 Jan

Jellied cranberry sauce

  • 2 bags fresh cranberries
  • 1 1/4 c. water
  • 1 lemon, zested
  • 1 1/2 c. sugar
  • 1 1/2 c. jonagold apples, peeled and finely chopped

Add cranberries, water, apple, and lemon zest to a pot.  Cover and cook over medium heat for about 15 min. or until berries are soft and mush easily.  Place them in a food mill or strainer over a bowl.  Mush berries through strainer to remove skins (takes a bit of time and effort).  Discard the skins and return the sauce to the stove and add the sugar.  Stir until sugar dissolves, simmer about 1-2 min.  Chill the sauce, for a few hours, in whatever lightly-oiled mold you want (muffin tin, bread loaf pan, etc…).