This was fantastic! :)
Serves 2
Ingredients:
1/2 cup water
1/2 cup freshly-squeezed orange juice
1 tsp. grated orange zest
1/2 tbsp. olive oil
1/2 cup rice
Small sprinkle of salt
1/4 cup chopped roasted cashew pieces
1/4 cup bell peppers, chopped
2 scallions, minced
1/4 tsp. sea salt
1/2 (8-ounce) can mandarin orange segments, drained well
Method:
1. In a large saucepan, bring the water, orange juice, orange zest, olive oil, and a little salt to a boil. Stir in the rice. Cover the pan, reduce the heat, and simmer until the rice is cooked through and the liquid has totally evaporated.
2. Empty the orange rice into a large mixing bowl, add the cashew pieces, peppers, and scallions. Just before serving, season with salt and add the mandarin orange segments, folding in gently to prevent the oranges from breaking.
Reference:
From the Whole Foods Market Cookbook.
Tuesday, June 24, 2008
Walnut and Pepper Pasta
This could be served hot or as a pasta salad (the original recipe says "at room temperature" but I think chilled would be better).
Serves 2
Ingredients:
1/8 cup chopped walnuts
1/4 tsp. sea salt
1/4 pound bowtie pasta or other short pasta
3/4 cup chopped onions
1/2 cup canned chopped tomatoes, drained
1/2 tbsp. olive oil
1/2 tbsp. sliced garlic
1/4 tsp. freshly ground black pepper
1/4 tsp. capers, drained
1 tbsp. fresh oregano
1/8 up chopped fresh parsley
1/2 cup bell peppers
1 tsp. fresh rosemary
Sprinkle of freshly grated Parmesan cheese
Method:
1. Cook the pasta according to package directions. Before draining, reserve 1/8 cup of the water used for cooking.
2. Saute the onions in a medium skillet over medium heat in olive oil until they begin to brown (8-10 minutes).
3. Add the garlic and saute an additional 2-3 minutes. Add the reserved pasta water and simmer for 1 minute. Add salt, pepper, oregano, rosemary, parsley, bell peppers, capers, and tomatoes and cook 1 minute or until heated through. Remove from the heat.
4. Drain the pasta and add to the sauce. Toss. Add the walnuts and Parmesan cheese and mix again.
Reference:
Based on the Bowties with Walnuts and Red Peppers recipe from The Occasional Vegetarian.
Serves 2
Ingredients:
1/8 cup chopped walnuts
1/4 tsp. sea salt
1/4 pound bowtie pasta or other short pasta
3/4 cup chopped onions
1/2 cup canned chopped tomatoes, drained
1/2 tbsp. olive oil
1/2 tbsp. sliced garlic
1/4 tsp. freshly ground black pepper
1/4 tsp. capers, drained
1 tbsp. fresh oregano
1/8 up chopped fresh parsley
1/2 cup bell peppers
1 tsp. fresh rosemary
Sprinkle of freshly grated Parmesan cheese
Method:
1. Cook the pasta according to package directions. Before draining, reserve 1/8 cup of the water used for cooking.
2. Saute the onions in a medium skillet over medium heat in olive oil until they begin to brown (8-10 minutes).
3. Add the garlic and saute an additional 2-3 minutes. Add the reserved pasta water and simmer for 1 minute. Add salt, pepper, oregano, rosemary, parsley, bell peppers, capers, and tomatoes and cook 1 minute or until heated through. Remove from the heat.
4. Drain the pasta and add to the sauce. Toss. Add the walnuts and Parmesan cheese and mix again.
Reference:
Based on the Bowties with Walnuts and Red Peppers recipe from The Occasional Vegetarian.
Monday, June 23, 2008
Tuscan Vegetable Saute
I haven't posted an update in so long and now I'm having to catch up! lol It's been so long since I made some of the things I'm about to post that I can't really remember what they were all like! I do remember drizzling balsamic vinegar on this which was lovely.
I also just noticed a note I left in the cookbook that says "*capers*" If I remember correctly, I thought about adding capers to this next time I make it.
This has a lot of ingredients! Don't worry if you don't have them all - this dish is very open to improvisation :) Also, it goes together easily and cooks quite quickly once you have everything prepped.
Serves 2
Ingredients:
Good splash of olive oil (couple tablespoons)
1 clove garlic, minced
1/2 red onion, chopped
1 stalk celery, chopped
1/2 cup bell peppers, chopped (any colours - I love the frozen tri-colour peppers from Trader Joe's)
1/2 zucchini squash, sliced
1/2 yellow squash, sliced
1 large vine-ripened tomato, seeded and chopped
3 white button mushrooms, chopped
1/8 cup pitted, chopped Kalamata olives
1 cup cooked chickpeas
2 tbsp. fresh rosemary leaves
1/8 cup chopped fresh basil
1/8 tsp. fennel, crushed
1/4 tsp. lavender, crushed
1 tbsp. fresh oregano
Drizzle balsamic vinegar
Sea salt and freshly-ground black pepper to taste
Method:
1. Pour the olive oil into a large saute pan and heat over medium-high heat. Add the garlic, onion, and celery and saute for 1 minute; stirring often.
2. Reduce the heat to medium. Add the peppers, squash, and zucchini. Cook, stirring often, for 4-5 minutes until the veggies become tender. Stir in the tomatoes and mushrooms and cook for 1 minute, stirring often.
3. Reduce the heat to low. Add the olives, chickpeas, rosemary, basil, salt, pepper, fennel, oregano, and lavender. Cook for 1 minute or until heated through. Drizzle with balsamic vinegar just before serving.
Reference:
From the Whole Foods Market Cookbook. I marked my additions in purple.
I also just noticed a note I left in the cookbook that says "*capers*" If I remember correctly, I thought about adding capers to this next time I make it.
This has a lot of ingredients! Don't worry if you don't have them all - this dish is very open to improvisation :) Also, it goes together easily and cooks quite quickly once you have everything prepped.
Serves 2
Ingredients:
Good splash of olive oil (couple tablespoons)
1 clove garlic, minced
1/2 red onion, chopped
1 stalk celery, chopped
1/2 cup bell peppers, chopped (any colours - I love the frozen tri-colour peppers from Trader Joe's)
1/2 zucchini squash, sliced
1/2 yellow squash, sliced
1 large vine-ripened tomato, seeded and chopped
3 white button mushrooms, chopped
1/8 cup pitted, chopped Kalamata olives
1 cup cooked chickpeas
2 tbsp. fresh rosemary leaves
1/8 cup chopped fresh basil
1/8 tsp. fennel, crushed
1/4 tsp. lavender, crushed
1 tbsp. fresh oregano
Drizzle balsamic vinegar
Sea salt and freshly-ground black pepper to taste
Method:
1. Pour the olive oil into a large saute pan and heat over medium-high heat. Add the garlic, onion, and celery and saute for 1 minute; stirring often.
2. Reduce the heat to medium. Add the peppers, squash, and zucchini. Cook, stirring often, for 4-5 minutes until the veggies become tender. Stir in the tomatoes and mushrooms and cook for 1 minute, stirring often.
3. Reduce the heat to low. Add the olives, chickpeas, rosemary, basil, salt, pepper, fennel, oregano, and lavender. Cook for 1 minute or until heated through. Drizzle with balsamic vinegar just before serving.
Reference:
From the Whole Foods Market Cookbook. I marked my additions in purple.
Tuesday, June 3, 2008
Samfaina
Mmmm, it's like Catalonian ratatouille :) I *doctored this up* and added a bunch of other ingredients to it so it's really more like fusion ratatouille! I decided while eating that the fennel really overpowdered the lavender (among other things!) so I have cut this down to half the original fennel but kept the other amounts the same.
Whatever you choose to call it, it was really tasty! I'll mark my changes in purple.
Note on the original recipe: it mentioned in the directions to simmer until the liquid was absorbed. Um, there was no liquid listed in the ingredients and the veggies weren't really giving off much liquid! I decided to throw some broth in the mix to help the squash cook (and flavour everything a bit more). Worked fine!
This was really good with some couscous.
Here's my version:
2 servings
Ingredients:
Extra-virgin olive oil
1/2 cup chopped red onion (original just said "onion")
1 cup cubed, peeled eggplant (I salted my eggplant to help it hold its shape during cooking. Click here to find out what that means - scroll to the bottom of the recipe)
1/4 cup cubed squash (original called for zucchini; I was out but had half a yellow squash to use)
1/6 cup chopped bell pepper
1/2 cup chopped seeded tomato
1/2 tbsp. chopped fresh parsley
1/4 tsp. chopped fresh thyme (or 1/8 tsp. dried thyme)
1/16 tsp. fennel seed (crushed in a mortar and pestle)
1/8 tsp. dried lavender (crushed in a mortar and pestle)
About 1/4-1/2 cup vegetable broth
1/4 tsp. paprika
1/8 tsp. freshly ground black pepper
Pinch of sea salt
1/2 tbsp. fresh basil, chopped
Method:
1. Heat olive oil in a large nonstick skillet over medium heat. Add the onion to the pan and cook 10 minutes or until tender. Stir in the eggplant, squash, bell pepper, and garlic. Cook 5 minutes, stirring frequently.
2. Stir in tomato, parsley, thyme, lavender, and fennel. Add vegetable broth (I started with 1/4 cup then added about another 1/4 cup later on - after the first 1/4 cup had evaporated). Reduce the heat, cover, and simmer for 5 minutes.
3. Uncover and simmer an additional 10 minutes or until all liquid is absorbed (I added the second 1/4 cup of broth at this point). Stir in salt, paprika, and black pepper; cook 1 more minute. Sprinkle with fresh basil just before serving.
Reference:
Based on the Samfaina recipe from the May 2008 issue of Cooking Light.
**Note on photos. I have been taking photos of my stuff, I've just been really slacking on blog updates/uploading my photos lately. Plus, my digital camera is on its last legs and I really need to order a new one! :(
It's the last week of school (work school) so I'm super busy doing last minute stuff and taking care of my teacher check-out for the year. When I have a couple minutes I'll be back to add my photos! :)
Whatever you choose to call it, it was really tasty! I'll mark my changes in purple.
Note on the original recipe: it mentioned in the directions to simmer until the liquid was absorbed. Um, there was no liquid listed in the ingredients and the veggies weren't really giving off much liquid! I decided to throw some broth in the mix to help the squash cook (and flavour everything a bit more). Worked fine!
This was really good with some couscous.
Here's my version:
2 servings
Ingredients:
Extra-virgin olive oil
1/2 cup chopped red onion (original just said "onion")
1 cup cubed, peeled eggplant (I salted my eggplant to help it hold its shape during cooking. Click here to find out what that means - scroll to the bottom of the recipe)
1/4 cup cubed squash (original called for zucchini; I was out but had half a yellow squash to use)
1/6 cup chopped bell pepper
1/2 cup chopped seeded tomato
1/2 tbsp. chopped fresh parsley
1/4 tsp. chopped fresh thyme (or 1/8 tsp. dried thyme)
1/16 tsp. fennel seed (crushed in a mortar and pestle)
1/8 tsp. dried lavender (crushed in a mortar and pestle)
About 1/4-1/2 cup vegetable broth
1/4 tsp. paprika
1/8 tsp. freshly ground black pepper
Pinch of sea salt
1/2 tbsp. fresh basil, chopped
Method:
1. Heat olive oil in a large nonstick skillet over medium heat. Add the onion to the pan and cook 10 minutes or until tender. Stir in the eggplant, squash, bell pepper, and garlic. Cook 5 minutes, stirring frequently.
2. Stir in tomato, parsley, thyme, lavender, and fennel. Add vegetable broth (I started with 1/4 cup then added about another 1/4 cup later on - after the first 1/4 cup had evaporated). Reduce the heat, cover, and simmer for 5 minutes.
3. Uncover and simmer an additional 10 minutes or until all liquid is absorbed (I added the second 1/4 cup of broth at this point). Stir in salt, paprika, and black pepper; cook 1 more minute. Sprinkle with fresh basil just before serving.
Reference:
Based on the Samfaina recipe from the May 2008 issue of Cooking Light.
**Note on photos. I have been taking photos of my stuff, I've just been really slacking on blog updates/uploading my photos lately. Plus, my digital camera is on its last legs and I really need to order a new one! :(
It's the last week of school (work school) so I'm super busy doing last minute stuff and taking care of my teacher check-out for the year. When I have a couple minutes I'll be back to add my photos! :)
Monday, June 2, 2008
Rhubarb-Lentil Soup
I grew up loving rhubarb - we actually used to grow it. :) I still look forward to spring when I know I'll be able to find it!
All this time eating it, though, and I've never tried it in a savoury dish. Wow, what have I been missing?! It was great in this soup but I think next time, I'd add a little more rhubarb - I think it got a little lost in everything else going on!
Serves 6
Ingredients:
1 1/2 cups boiling water
3/4 cup dried lentils
Cooking spray or olive oil
2 cups finely chopped carrot
1 3/4 cups finely chopped celery
1 1/2 cups finely chopped red onion
3 cloves garlic, minced (my addition)
1/4 cup fresh parsley, chopped
3/4 tsp. fennel seeds (my addition)
2 cups chopped rhubarb (I'd use more like 3, 3 1/2 next time)
4 cups fat-free vegetable broth
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 tbsp. chopped fresh dill
Method:
1. Let the lentils soak in the boiling water for 10 minutes or so.
2. Heat a Dutch oven over medium-high heat. Add the cooking spray or extra-virgin olive oil. Add carrot, celery, onion, parsley, and garlic. Saute for about 4 minutes. Add the rhubarb and saute about 3 more minutes.
3. Drain the lentils and add them to the pan. Stir in the broth, fennel, and salt; bring the mixture to a boil. Cover, reduce the heat, and simmer for 30-35 minutes or until the lentils are tender.
4. Remove the soup from the heat and let it cool for 5 minutes. Place 3 cups of the mixture in a blender or food processor. Pulse until smooth. Return the pureed mixture to the pan and stir in the pepper and dill.
Reference:
From the May 2008 issue of Cooking Light magazine.
I can't just leave Cooking Light recipes as they are (too bland) so here are my changes:
*Added garlic
*Added fennel
*Used vegetable broth in place of the chicken broth
*Skipped the creme fraiche (to make this version vegan/couldn't be bothered with creme fraiche even though I would have just used sour cream - lol)
*Threw the dill in with the soup
*I also added a little extra-virgin olive oil in with the cooking spray
All this time eating it, though, and I've never tried it in a savoury dish. Wow, what have I been missing?! It was great in this soup but I think next time, I'd add a little more rhubarb - I think it got a little lost in everything else going on!
Serves 6
Ingredients:
1 1/2 cups boiling water
3/4 cup dried lentils
Cooking spray or olive oil
2 cups finely chopped carrot
1 3/4 cups finely chopped celery
1 1/2 cups finely chopped red onion
3 cloves garlic, minced (my addition)
1/4 cup fresh parsley, chopped
3/4 tsp. fennel seeds (my addition)
2 cups chopped rhubarb (I'd use more like 3, 3 1/2 next time)
4 cups fat-free vegetable broth
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 tbsp. chopped fresh dill
Method:
1. Let the lentils soak in the boiling water for 10 minutes or so.
2. Heat a Dutch oven over medium-high heat. Add the cooking spray or extra-virgin olive oil. Add carrot, celery, onion, parsley, and garlic. Saute for about 4 minutes. Add the rhubarb and saute about 3 more minutes.
3. Drain the lentils and add them to the pan. Stir in the broth, fennel, and salt; bring the mixture to a boil. Cover, reduce the heat, and simmer for 30-35 minutes or until the lentils are tender.
4. Remove the soup from the heat and let it cool for 5 minutes. Place 3 cups of the mixture in a blender or food processor. Pulse until smooth. Return the pureed mixture to the pan and stir in the pepper and dill.
Reference:
From the May 2008 issue of Cooking Light magazine.
I can't just leave Cooking Light recipes as they are (too bland) so here are my changes:
*Added garlic
*Added fennel
*Used vegetable broth in place of the chicken broth
*Skipped the creme fraiche (to make this version vegan/couldn't be bothered with creme fraiche even though I would have just used sour cream - lol)
*Threw the dill in with the soup
*I also added a little extra-virgin olive oil in with the cooking spray
Menu - June 1-7
I have only planned meals for myself this week... hubby had his wisdom teeth extracted on Friday and is having a way tougher time with it than I did. :( He is extremely hungry but can't really eat yet. I have plenty of stuff in the freezer/pantry for when he's feeling up to it so I'll have no trouble fixing something up for him as needed.
Confession: it is really nice only having to make one meal at a time, though! ;) I could get used to that! heh..
Sunday - Lentil-rhubarb soup (recipe coming soon!)
Monday - Summer pesto pasta with rosemary-cheese focaccia
Tuesday - Samfaina and couscous
Wednesday - Orzo and feta salad with lemon-caper dressing and kalamata olives (jealous?! I can't wait to try this!)
Thursday - Curried couscous pilaf with broiled Thai-style eggplant. If I remember to make it ahead (it needs to freeze for 8 hours), I'll also have a lime-coconut granita for dessert (it is the last day of the school year - work - after all! Have to celebrate!)
Friday - Havana black beans with orange-cashew pilaf
Saturday - Italian eggplant ragout with orzo
Yes, it is the week of orzo, couscous, and eggplant. ;)
Confession: it is really nice only having to make one meal at a time, though! ;) I could get used to that! heh..
Sunday - Lentil-rhubarb soup (recipe coming soon!)
Monday - Summer pesto pasta with rosemary-cheese focaccia
Tuesday - Samfaina and couscous
Wednesday - Orzo and feta salad with lemon-caper dressing and kalamata olives (jealous?! I can't wait to try this!)
Thursday - Curried couscous pilaf with broiled Thai-style eggplant. If I remember to make it ahead (it needs to freeze for 8 hours), I'll also have a lime-coconut granita for dessert (it is the last day of the school year - work - after all! Have to celebrate!)
Friday - Havana black beans with orange-cashew pilaf
Saturday - Italian eggplant ragout with orzo
Yes, it is the week of orzo, couscous, and eggplant. ;)
Cilantro-Lime Rice
This makes a wonderful addition to black beans but I think it would be amazing stuffed inside a tomato! Yum :)
I served this with borracho beans over the weekend.
Serves 2
Ingredients:
1 cup water
1/2 cup basmati rice (yeah, whatever, I used regular old white rice! ;)
1 1/2 tbsp. olive oil
1 clove garlic, minced
1/2 tsp. grated lime zest
1/2 tbsp. freshly-squeeze lime juice
Salt to taste
1 cup finely chopped cilantro
1 cup finely chopped baby spinach
2 green onions, finely chopped
Method:
1. Bring the water to a boil in a large saucepan. Add the rice, olive oil, garlic, zest, lime juice, and salt. Reduce heat to medium. Stir gently, cover, and simmer slowly for 25 minutes or until the rice is tender.
2. Transfer the rice to a large mixing bowl. Add the cilantro, spinach, green onions, and a little more salt (if desired). Combine thoroughly.
Reference:
From the Whole Foods Market Cookbook.
I served this with borracho beans over the weekend.
Serves 2
Ingredients:
1 cup water
1/2 cup basmati rice (yeah, whatever, I used regular old white rice! ;)
1 1/2 tbsp. olive oil
1 clove garlic, minced
1/2 tsp. grated lime zest
1/2 tbsp. freshly-squeeze lime juice
Salt to taste
1 cup finely chopped cilantro
1 cup finely chopped baby spinach
2 green onions, finely chopped
Method:
1. Bring the water to a boil in a large saucepan. Add the rice, olive oil, garlic, zest, lime juice, and salt. Reduce heat to medium. Stir gently, cover, and simmer slowly for 25 minutes or until the rice is tender.
2. Transfer the rice to a large mixing bowl. Add the cilantro, spinach, green onions, and a little more salt (if desired). Combine thoroughly.
Reference:
From the Whole Foods Market Cookbook.
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