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12 October 2011 @ 03:24 pm
I made this soup from allrecipes.com this afternoon and it was the perfect blend of fall flavours. Like one reviewer on allrecipes says, it's not much to look at but the taste is amazing!

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03 October 2011 @ 05:58 pm
I've never eaten authentic pho, vegetarian or otherwise, but the recipe sounded good and I happen to have lots of Asian ingredients in my fridge right now. I pulled this together based on a recipe at elliemay.com.

1. In a pan set to high heat combine:
3 inches of daikon radish, chopped loosely
1/4 a yellow onion, chopped
2 peeled garlic cloves, quartered
1/4 inch fresh ginger root
1/4 teaspoon each cinnamon, cloves, and anise or fennel (I used a small handful of mulling spices)

2. Dry roast the mixture, stirring frequently if a small pan, until the vegetables start to char. Then add 1 Tablespoon soy sauce and 2 cups vegetable or beef broth. Bring to a boil, then reduce heat to low and simmer covered for 25 minutes.

3. For serving, prepare a bowl of shredded napa cabbage (about four leaves) or cooked noodles.

4. Strain the solids from the broth and pour over the cabbage or noodles and garnish with green onions, basil, cilantro, lime juice, hoisin sauce, or chile sauce to your taste.

I swapped the traditional noodles for cabbage because my pho was a side dish to a larger meal, but incorporating the noodles plus extra substantial ingredients would make this a meal on its own. Some of the recipes I looked at included tofu, broccoli, bean sprouts, or adding the radishes and onions from the broth back to the pho, all great ideas. I definitely will try this one again and again.

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18 September 2011 @ 01:58 pm
Out of a need to somehow use half a can of green beans, I pulled together this yummy comfort food recipe from several non-vegetarian ones I found online.

1. Preheat the oven to 375.

2. Boil in a small pot 1 cup beef (or chicken or vegetable) broth and 1 potato, peeled and diced.

3. In a small pan sauté with olive oil:
1/4 yellow onion, diced
1 clove of garlic
1 cup canned or frozen green beans
1/2 cup canned or frozen corn

1 carrot, peeled and diced
(plus any other vegetables that you'd like)

4. When the vegetables are softened, add 1 Tablespoon Worcestershire sauce, 1/2 teaspoon thyme, and salt and pepper to taste.

5. In a casserole dish, mix the cooked vegetables and the cooked potatoes and broth. Cover and put in the warmed oven.

6. While the vegetables cook for 15 minutes, make the dumplings. Stir together:
3 Tablespoons flour
3 Tablespoons corn meal
1 Tablespoon butter
1/2 teaspoon baking powder

enough milk to make a sticky dough
1/4 cup cheese (I used a monterey jack/cheddar blend)

7. Pull the vegetable dish out of the oven. Drop the dumpling batter onto the bubbling vegetables in spoonfuls. Cover and cook fifteen more minutes.

8. When the dumplings have cooked through, serve hot and delicious.

This recipe made two servings for me so I was able to enjoy it a second time the next day. YUM. The next time I make this I will use all fresh vegetables instead of canned and use more of them (celery, zucchini, cauliflower, etc).

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24 August 2011 @ 07:42 pm
My Bountiful Basket this week provided me with a batch of fragrant ripe peaches, so I cooked up some tonight for a quick treat.

1. Peel one ripe peach (or two, if you're a dessert fiend like me). Slice around the pit to split the peach into two halves.
2. Lay the peach halves pit-side down in a small saucepan over medium heat.
3. Drizzle over the peaches enough maple syrup (I like the sugar-free kind) to cover the fruit and spill over into the pan.
4. Sprinkle with a small handful of chopped walnuts.
5. Let the peaches cook for five minutes or until the syrup becomes bubbly, then flip the halves to the other side, spooning the syrup on top.
6. Cook until heated through and serve warm.

This dessert is begging to be served over ice cream. Next time I make it I'll try adding a bit of cinnamon and raisins.

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24 August 2011 @ 07:35 pm
My mother's garden was entirely overwhelmed by squash this year, especially spaghetti squash, so she sent me up to college with a couple for my first week of school. I baked them, had one serving with butter and pepper, another with tomato sauce and green veggies, and another lasagna-style loaded with Italian sauce and parmesan cheese. And that was only 2/3 of one squash. I knew I needed to eat the rest but I was bored of my old favourites and Google searches for recipes turned out less than inspiring. So I went with the old stand-by: make something up with ingredients in my cupboard.

In a non-stick saucepan I heated up a serving of spaghetti squash with:
2 Tablespoons ketchup
2 Tablespoons hot mustard
(of the Asian variety)
1 Tablespoon seasoned rice vinegar
small pinch of chicken bouillon granules
a few shakes of Mrs. Dash chipotle seasoning
black pepper to taste

The surprise is that it was delicious. I will definitely make this again.

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28 February 2011 @ 03:36 pm
1. Warm over the stove over low heat (not boiling):
- 1 cup milk
- 1/4 cup butter
- 4 teaspoons sugar

2. In a small bowl, dissolve 1 packet yeast and 1/2 cup warm (not hot) water. Set aside.
3. In a large mixing bowl, beat 1 egg with 1 teaspoon salt. Add the milk mixture to the bowl.
4. Gradually add 5 cups white flour.
5. Add yeast mixture and knead until a little sticky.
6. Let rise in a warm oven 45 minutes or until doubled in size.
7. Knead five minutes then roll into a large rectangle. Spread onto the dough melted butter, sugar, and cinnamon. (I use about 1/4 cup butter, 1/2 cup sugar, and a thorough sprinkling of cinnamon.)
8. Roll the dough tightly lengthwise and pinch to seal. Using dental floss, slice the roll into about 1 1/2 inch segments.
9. Place the individual rolls in a greased 9 by 13 inch pan and smash flat with your hand.
10. Cover and let rise another 45 minutes in the warm oven.
11. Bake at 350 for 15 to 20 minutes. While they bake, prepare the frosting (I usually use half that recipe and leave out most of the milk).
12. While the rolls are still hot, frost with the frosting. It will melt all over for a beautiful and tasty glaze.
13. Let rolls cool or do like I do and cut them out of the pan still warm and gooey. Enjoy!

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28 August 2010 @ 05:47 pm
Last year, when Karmin and I bought our first Bountiful Basket, sitting on top of our vegetable pile was a plump, purple eggplant. Neither of us had any idea what to do with it. After rifling through our other ingredients -- tomatoes, onions, ciabatta bread -- and performing various recipe web searches, I invented this recipe to serve as an appetizer at our Halloween party that year. It's still a house favourite! I made some again tonight and thought I'd share.

1. About one hour before serving the bruschetta, mix in a medium bowl:
2 Roma tomatoes, diced
2 Tablespoons balsamic vinegar
3 large fresh basil leaves, cut chiffonade style
pinch salt

Mix well and let sit in the refrigerator.
2. After half an hour or so, start on the second part. Dice 1 small yellow onion and sauté with about 2 Tablespoons olive oil in a large saucepan over medium heat. Shake in some powdered garlic (or fresh if on hand) and black pepper.
3. Peel and dice 1/2 medium eggplant. Add to onions and cook for five minutes, then lower the heat and cook covered for another ten minutes.
4. Set the oven to BROIL. Stir into the onion/eggplant mixture 1 heaping spoonful mayonnaise and mix thoroughly. Remove tomato mixture from the fridge and combine everything together.
5. Cut about 16 slices of thick bread (we used sesame French bread tonight) and arrange on two cookie sheets.
6. Spoon the brushetta mixture onto each slice of bread and top with mozzarella cheese. Broil in the oven until the cheese is melted and the bread starts to brown. Serve piping hot.

NB: you can pre-broil the bread slices for a sturdier platform for the bruschetta. I've prepared it both ways and prefer pre-broiling.

This recipe makes ~16 slices, give or take depending on how much bruschetta you spoon on top of the bread (I pile it on there). Karmin and I will eat 3-4 slices in a sitting, but usually we enjoy just one at a party.

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12 October 2009 @ 09:05 pm
I've been on a quest for years for vegetarian pot stickers. I made this recipe tonight in its entirety and it was terrific. Some store bought dipping sauce made it perfect.
18 May 2009 @ 11:17 am
Had my first taste of quinoa today and quite liked it.

1. In a medium saucepan with a lid, sauté 1/3 of an onion, diced and 1 teaspoon minced garlic in 1/2 teaspoon olive oil.
2. Stir in:
1/2 cup vegetable broth
1/4 cup quinoa
1/4 teaspoon cumin
pinch cayenne pepper
salt and black pepper to taste

3. Bring to a boil, then reduce heat and cover. Simmer about fifteen minutes.
4. Stir in 1/2 can black beans and 1/4 cup corn kernels. Heat through.
5. Garnish with fresh cilantro.

I didn't have any cilantro so added a few tablespoons of mild salsa. Yum.

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16 April 2009 @ 06:05 pm
I made this up tonight to go with my Boca chicken nuggets. Hence the unspecific measurements; when I make things up, I just throw it all together.

1. Heat 1 teaspoon olive oil in a small saucepan over medium-low heat.
2. Add one handful of frozen or fresh mixed vegetables. (I used frozen sliced zucchini, squash, and carrots. Seemed a good and tasty blend.)
3. Stirring frequently, add:
1 teaspoon minced garlic
1 teaspoon dried minced onion
1/2 teaspoon fresh basil
splash cider vinegar (important for flavour!)

4. Add salt and pepper to taste.
5. Cook until vegetables are heated through and serve hot.

The cider vinegar was a recommendation from an allrecipes.com user, and I'm glad I took it! Lovely zip. Made me remember why I adore vegetables.

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