Moroccan-Style Pumpkin With Lamb and Lentils

A lovely healthy stew for the fall.


Materials

• 2 tablespoons olive oil, plus a little more if necessary
• 1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
• Salt and freshly ground black pepper
• 1 large or 2 medium onions, roughly chopped
• 6 cups 1-inch cubes pumpkin flesh
• 2 teaspoons minced garlic
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 fresh bay leaves
• 1/2 cup dry white wine
• 2 cups chicken, beef or vegetable stock
• 1 1/2 cups chopped ripe tomatoes with juices (canned are fine)
• 1 cup lentils
• Chopped cilantro for garnish

Methods

1. In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
2. If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
3. Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
4. Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.

Time
1 hour 30 minutes

Yield
4 to 6 servings

Source
http://www.nytimes.com/recipes/12892/Moroccan-Style-Pumpkin-With-Lentils.html

Coconut Panna Cotta with Mango Lime Coulis

Materials

• 1 (14oz) can coconut milk
• 1 Tablespoon agar flakes (not powder)
• 1 6 inch vanilla bean pod
• 5 Tablespoons honey, divided
• 1 cup plain Greek low-fat yogurt
• Zest and juice of lime
• 1 ripe mango (8 ounces), peeled and cubed Fresh papaya slices, for garnish

Methods

1. Lightly and completely oil five ½ cup ramekins with olive oil or coconut oil cooking spray. Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes.
2. Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard and solids.
3. Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 1 ½ hours
4. In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; puree until smooth.
5. Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with Papaya slices, serve with remaining coulis on side.

Source: http://thewholejourney.com/coconut-panna-cotta-with-mango-lime-coulis

Vegan Tempeh w/Coconut Milk and Lemongrass

Fantastic vegan entree with hints of Thai flavors. Really tasty.

Materiala

• 1/2 cup coconut milk 
• 1/2 cup non-dairy milk, plain or vanilla 
• 1/4 cup organic peanut butter 
• 4 Tablespoons Bragg's Liquid Aminos (or low-sodium soy sauce) 
• 2 Tablespoons minced lemongrass (see note) 
• 2 Tablespoons pure maple syrup (or brown sugar) 
• 1 teaspoon crushed red pepper, optional 
• 2 Tablespoons organic canola oil 
• 1 pound tempeh, steamed for 10 minutes, diced 
• 1 large red bell pepper, seeded and cut into thin slivers 
• 8 ounces snow peas, trimmed 
• 1 bunch scallions, chopped 
• Juice of 1 lime 
• 1/4 cup chopped unsalted dry-roasted peanuts, for garnish 

Methods

1. Put coconut milk, milk, peanut butter, soy sauce, lemon-grass, brown sugar, and crushed red pepper, if using, into food processor or Vitamix blender; puree until smooth. 
2. Heat oil in wok or skillet over medium-high heat. Add tempeh, bell pepper, snow peas, and scallions. Stir-fry 5 minutes, or until vegetables are crisp-tender. 
3. Reduce heat to medium. Add pureed mixture, and cook 5 minutes more, or until sauce thickens. Stir in lime juice. Garnish with peanuts; serve. 

Serves: 4

Notes: To extract the most flavor, pound the lemongrass's white stem end flat before mincing it. Discard the fibrous green end. Also, extra-firm tofu may be used instead of the tempeh.

Source: http://www.vegancoach.com/vegan-entree.html

Whole Chicken in a Slow Cooker

Materials

Rub Ingredients


• 4 tsp. salt
• 
2 tsp. paprika
• 
1 tsp. cayenne pepper
• 
1 tsp. onion powder

• 1 tsp. thyme
• 
1 tsp. white pepper
• 
1/2 tsp. garlic powder

• 1/2 tsp. black pepper

• 3-1/2 to 4-1/2 lbs roasting or fryer chicken

• 1 cup chopped onion, approx 1 medium to large onion

• 4-5 carrots, scrubbed, no need to peel, chopped in halves or thirds

• 4 celery stalks, cut in thirds

• 2 garlic cloves, peeled and smashed
• 
1 lemon quartered

Methods

1. Combine rub ingredients in a small bowl.
2. Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken and pat dry with paper towels.
3. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Rub the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
4. Place onions, carrots and celery inside the slow cooker. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
5. Remove chicken and place in a 9x13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

Reference

Little Kitchen: http://www.thelittlekitchen.net/2011/02/03/whole-chicken-in-a-slow-cooker/

Polenta with Kale and Mushrooms

Materials

(note often halve this)

• 1-1/4 lbs. kale, stemmed, cut into 1" pieces
• 4 c. whole milk (can substitute some of this for chicken broth)
• 3-1/2 c. water
• 2 c. polenta
• 1/2 tsp. salt
• 3/4 tsp. black pepper
• 4 oz. pancetta or bacon, coarsely chopped
• 4 oz. mushrooms (such as crimini, ester, and stemmed shitake), sliced
• 4 Tbsp. extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 c. low-sodium chicken broth
• 2 Tbsp. chopped fresh thyme
• 1 Tbsp. grated lemon peel
• 4 Tbsp. unsalted butter
• 2/3 c. freshl grated parmesan cheese

Methods

1. Cook cake in a large pot of boiling salted water until tender, about 6 minutes. Drain.
2. Bring milk, water, polenta, salt, pepper to a boil in a heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
3. Meanwhile, cook pancetta in a large heavy skillet over medium-high heat until golden brown, about 3 minutes.
4. Add mushrooms and 2 Tbsp. oil to drippings in skillet. Saute until mushroom are tender, about 6 minutes.
5. Stir in Kala and Pancetta.
6. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes.
7. Stir in thyme, lemon pee, and 3 Tbsp oil. Season to taste with salt and paper.
8. Whisk butter and Parmesan cheese into polenta and divide among plates. Top with kale mixture.

Source

Epicurious. com

Pacific Coast Farmer's Market Association

Notes

Recipe (and ingredients!) from local farm near Half Moon Bay

Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel

Materials

• 3 large globe artichokes
• 1/2 lemon, juiced, plus 2 lemons, zested and juiced
• 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
• 2 bulbs fennel, finely sliced lengthwise
• Salt and pepper
• 2 tablespoons peanut oil
• 6 (6-ounce) rockfish or halibut fillets
• 6 cloves garlic, peeled and blanched in 3 changes water, then sliced
• 4 plum tomatoes, peeled, seeded, and large diced
• 1 cup dry white wine
• 1 cup fish or chicken stock, optional
• 2 tablespoons capers
• 1 tablespoon chiffonaded basil leaves

Methods

1. Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.
2. In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
3. Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
4. Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.

References

http://www.foodnetwork.com/recipes/bobby-flay/rockfish-with-tomatoes-capers-lemon-artichokes-and-fennel-recipe/index.html

Black Kale (Cavolo Nero)

Materials

• 3 tablespoons olive oil
• 1 medium yellow onion, medium dice
• 4 medium garlic cloves, minced
• 2 teaspoons kosher salt
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup freshly squeezed orange juice
• 4 pounds black kale (about 6 to 7 bunches), tough stems removed and leaves cut into bite-size pieces

Methods

1. Heat olive oil in large saucepan or Dutch oven over medium heat until shimmering. Add onion, garlic, salt, and red pepper flakes (if using) and cook until vegetables have softened, about 4 to 5 minutes.
2. Increase heat to medium high, add orange juice, and bring to a simmer. Add a few handfuls of kale and, as it wilts, continue to add a handful at a time, stirring constantly, until all the kale is in the pan, about 10 minutes. Continue to cook, stirring occasionally, until all the kale is wilted, about 2 minutes more. Season with salt and freshly ground black pepper. Serve immediately.

Reference

http://www.chow.com/recipes/27910-cavolo-nero-black-kale

chèvre and rapini pizza with red onion, lemon, and pine nuts

Materials

• 130 grams pizza dough
• 2-3 tablespoons crème fraîche (or sour cream, or thick yogurt)
• one lemon, very thinly sliced
• 1 c. of rapini florets
• 100 grams of unripened chèvre, cut into small pieces
• 1/4 c. thinly sliced red onion
• 2 Tbsp. pine nuts
• olive oil
• salt and pepper

Methods

1. Slice the lemon as thinly as you can. Slice the onion and cut the rapini into small florets. Toss the onion and rapini with a bit of olive oil, and a small amount of salt and pepper.
2. Roll out the dough, and spread it with a thin layer of crème fraîche, then a single layer of lemon slices. Add the rapini, onions, chèvre, then drizzle with some olive oil, and season with salt and pepper.
3. Cook at 375 F for 8 minutes, then sprinkle with the pine nuts and cook a further 8-10 minutes, or until the crust is lightly golden around the edges. Serve warm or at room temperature.

Notes

As you’re rolling out your crust, keep in mind that it will rise as it sits, and as it cooks. You can replace the red onion with a clove of garlic, finely sliced right onto the creme fraîche. (A truffle shaver works great for this.)

Reference

http://the-dogs-breakfast.com/2010/04/11/chevre-and-rapini-pizza-with-red-onion-lemon-and-pine-nuts/

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Materials

• 1/4 cup butter
• 2 large sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 apple, peeled, cored and chopped
• 1 onion, chopped
• 1/2 cup red lentils
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups vegetable broth
• plain yogurt

Methods

1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and
2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Reference

http://allrecipes.com/recipe/sweet-potato-carrot-apple-and-red-lentil-soup/

Grain-Free Lentil Flatbread

Materials

• 2/3 cup dry lentils

• 2 Tbsp. flaxseed meal
• 
1 c. water
sea salt (don’t skimp since this is the main seasoning)

• 2-3 Tbsp. coconut oil (olive oil, grapeseed, canola, butter or ghee all work)
• Favorite herbs and/or spices, optional

Methods

1. Preheat oven to 375F.

2. In a small blender with grind attachment, food processor or a spice grinder, add lentils and grind to a flour. (I use my Magic Bullet with the flat blade).

3. Add the coconut oil (or oil/butter of choice) to a 8×8 or 9×9 pan* and let melt in the oven and warm (about 2 minutes).
4. Meanwhile, add flaxseed meal, water and salt to ground lentils and blend again for about 15 seconds. It should resemble a thick but pourable pancake batter after it sits (the flax and lentils will start absorbing the water the longer it sits).

5. When oil is hot and melted, pour batter into the pan and spread with a spatula.
6. Bake for 25-30 minutes until the bread forms a crust.
7. Let cool slightly, cut and enjoy warm!
8. Bread can be refrigerated and toasted to reheat if needed.

Notes

You can make the bread thick or thin by choosing your baking dish and add herbs and spices for different flavor variations. I prefer a medium thickness instead of a pizza crust thinness because I like the slightly crunchy outsides and a middle with a slight chew. If you prefer a crisper texture throughout, baking a larger pan or divide batter into two loaf pans. You will need to reduce cooking time for thinner bread, and in turn increase cooking time for thicker (about 5 minutes).

Squash & Fennel Soup With Cider & Caramelized Apple

Materials

Soup

• 3 lbs. orange winter squash such as butternut (see Tip below)
• 2 c. sliced fennel, about ó bulb
• 1 Tbsp butter
• 1 medium onion, chopped
• 2-1/2 c. chicken broth
• 1 to 2 c. fresh cider, divided
• 1 bay leaf
• 1 Tbsp. finely chopped fresh thyme or 1 tsp. dried
• ó tsp. white wine vinegar
• ó tsp. salt
• 1/4 tsp. freshly ground black pepper

Garnish

• 4 crisp sweet apples such as Royal Gala
• 2 Tbsp. granulated sugar
• 2 Tbsp. butter
• 1-1/2 c. grated old cheddar or 3/4 cup crumbled Stilton
• 1/2 c. toasted green pumpkin seeds or walnuts

Methods

1. Slice off squash rind; scrape out and discard seedy interior. Cut squash into 1-inch chunks. Finely chop some of feathery-green fennel frond; set aside for garnish.
2. Heat butter in a large saucepan over medium heat. Add onion; cook 5 minutes or until softened. Add squash and sliced fennel. Pour in broth and 1 cup cider; add bay leaf. Bring to a boil; cover and simmer for 25 minutes or until squash is tender. Remove and discard bay leaf.
3. Purée in batches; return to saucepan. Add thyme, vinegar, salt and pepper. If soup is too thick, thin with remaining 1 cup cider as needed. (Soup can be covered and refrigerated for up to 2 days; or frozen airtight for a month.)
4. Meanwhile, peel, core and very thinly slice apples; sprinkle with sugar. Heat butter in a large frying pan over medium heat. When bubbly, add apples slices, increase heat to medium-high and sauté 5 minutes, turning frequently, or until browned and softened. Pull off heat and cool in pan.
5. Heat soup until hot; ladle into shallow serving bowls. Top with apples, cheese, seeds or nuts and pinches of green frond. Serve right away. Tip: To easily cut off squash rind, use a knife to pierce into hollow centre.

Notes

Social Sunday Supper the Second

Reference

LCBO

Coconut Banana Flax Muffins

Materials

• 1 1/2 cups (oat) flour
• 3/4 c unsweetened coconut
• 3/4 c flax
• 1-1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 large bananas, mashed
• 3/4 cup sugar
• 2 eggs
• 1/4 c. coconut oil

Methods

1. Preheat oven to 350 degrees F .
2. Coat muffin pans with non-stick spray, or use paper liners.
3. Sift together the flour, baking powder, baking soda, and salt; set aside.
4. Combine bananas, sugar , egg, and coconut oil in a large bowl.
5. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
6. Bake in preheated oven. Bake 20-25min.

Notes

Breakfast Jan 1st 2012

Zucchini Ginger Cupcakes

Materials

Cupcakes

• 3 cup crystallized ginger (1 3/4 oz), coarsely chopped
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon finely grated fresh orange zest
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups coarsely grated zucchini (2 medium)
• 3/4 cup mild olive oil
• 3/4 cup mild honey
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla

Frosting

• 8 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/2 cup confectioners sugar
• 1 teaspoon vanilla
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon finely grated fresh orange zest
• Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners

Methods

Bake cupcakes

1. Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
2. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
3. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
4. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
5. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Make frosting

1. Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
2. Frost tops of cooled cupcakes.

References
Epicurious
http://www.epicurious.com/recipes/food/views/Zucchini-Ginger-Cupcakes-1222207

Notes
Adriane Fresh's summer BBQ desert specialty!

Roasted Vegetable Galette

Materials

Pastry (or use pre-made)

• 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
• 1/4 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/4 cup ice water

Filling

Vegetables for roasting. Most anything will work. I used:

• zucchini
• japanese eggplant
• red pepper
• red onion
• carrots
• garlic

• olive oil
• salt (I used rosemary infused!)
• pepper

• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella
• 2 Tbsp slivered basil leaves

Glaze

• 1 egg yolk beaten with 1 teaspoon water

Methods

Dough

1. Whisk together the flour and salt in a large bowl.
2. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
3. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture.
4. With your fingertips or a wooden spoon, mix in the liquid until large lumps form.
5. Pat the lumps into a ball; do not overwork the dough.
6. Cover with plastic wrap and refrigerate for 1 hour.

Filling

1. Preheat oven to 400F.
2. Chop vegetables into roughly equal-sized pieces and arrange on a roasting pan.
3. Drizzle with olive oil and season with salt and pepper. Toss to cover.
4. Bake vegetables for 25-35 minutes, until they start to brown. Check and move around every ~10 minutes.
5. Take out of the oven and let cool for ~10minutes.
6. In a bowl, mix vegetables and cheese together. Season to taste.

Assembly

1. Preheat oven to 400F
2. On a floured work surface, roll the dough out into a 12-inch round.
3. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border.
4. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
5. Brush crust with egg yolk glaze.

Baking

1. Bake the galette until the cheese is puffed and the galette is golden brown, 30 to 40 minutes.
2. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate.
3. Cut into wedges and serve hot, warm or at room temperature.

References:

Baking barrister: http://www.bakingbarrister.com/2010/08/roasted-vegetable-galette.html
Smitten Kitchen: http://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/

Braised Fennel (Thanks to Dave and Chef Will)

Materials

• 3 tablespoons butter
• 1/4 cup chopped shallots
• seeds from 2 cardamom pods, crushed
• 1/8 teaspoon ground mace
• 2 medium fennel bulbs, cut lengthwise and into 6 pieces each
• 1/14 cups chicken stock
• salt and pepper to taste

Methods

1. Heat oven to 350F
2. Melt butter in skillet - saute shallots, cardamom and mace
3. Add fennel and toss to coat, stir in stock, bring to boil, cover and
4. braise in oven for 30 minutes
5. Remove and place skillet over high heat and boil until liquid thickens

Results

• Delicious!

Discussion

If more than 3 people will be eating, double the recipe as it will get
consumed quickly. Braising in the oven seems to be un-necessary.
Simply sauteing the fennel for about 5 minutes, adding the stock, and
reducing results in a fantastic dish with less messing around with hot
appliances. A low-sodium broth is recommended (vegetable would likely
work quite well).

Purple Potato & Carrot Quiche (Tasty, Pretty, Veggie & Gluten Free!)

This is a beautiful, colorful springtime quiche that replaced pie crust with a crispy shell of purple potatoes. Wonderful for veggie, gluten-free friends.

Materials:

Veggies for Roasting:

• 3 baby or smallish purple or blue potatoes, sliced into wedges/slices
• 2 small gold potatoes, sliced into wedges
• 1 medium carrot, peeled, cut into thin sticks
• A handful of small broccoli florets
• Half a medium zucchini, chopped
• 1-2 cloves of garlic, minced

Custard:

• 5 large organic free-range eggs
• 1/2 cup Heavy Cream, Half and Half, or sour cream
• Pinch of fresh grated nutmeg

• 1-1/2 c. your favorite cheese, grated. Swiss, Cheddar, or Gruyère - it's all good

Optional:

• Add a half cup chopped sweet onion to the roasted vegetable mix.
• Add some chopped chives or spring onions to the custard.
• Add a tablespoon of fresh chopped herbs to the custard - parsley, marjoram, or basil.

Methods:

1. First, roast your veggies. Toss the veggies and garlic in a roasting pan, drizzle with olive oil, and season with sea salt and freshly ground pepper; roast in a 375F oven until fork tender, ~40min. Remove and set aside. Keep the oven on.
2. Prepare the custard. Mix eggs, milk product and nutmeg. Whip with a whisk till frothy.
3. Butter a 9-inch pie plate or ramekin (the latter preferable).
4. Spoon the roasted veggies into the plate and arrange them evenly. Sprinkle the grated cheese on top. Pour the custard over the veggies and cheese, allowing it to seep in and around all the vegetables.
5. Bake the quiche in the center of the oven till set and golden, about 25 to 35 minutes. Test doneness with the wiggle method [jiggle the pie plate a bit to see if the center shimmies; if it does, cook for five more minutes] or if it's very close to done, insert a small thin knife into the center - if it emerges clean, you're good to go.
6. Set the hot quiche on a wire rack to cool a bit before slicing and serving (this allows for a more precise slice).
7. Serve with a salad of baby spring greens and glasses of crisp white wine. Raise your glass and toast spring.

Source:

Gluten Free Goddess

http://glutenfreegoddess.blogspot.com/2007/03/purple-potato-quiche.html?m=1

Slow Roasted Leg of Lamb with Mint and Lemon

Materials

• 1 bone-in leg of lamb, 6 to 9 lbs**
• 1 c. coarsely chopped fresh mint, plus 1/2 c. small fresh mint leaves
• 1/2 c. extra virgine olive oil
• 3 cloves garlic (use more if you like!)
• 2 Tbsp. fresh lemon juice
• 2 tsp. finely grated lemon zest (from 1 lemon)
• Kosher salt and freshly ground black pepper
• 1 c. dry white wine
• 1-1/2 c. low-salt chicken broth

Optional:

• Potatoes, Onions and Carrots to Roast Alongside

Methods

1. Put the lamb in a 4-quart, 15x10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon zest, 2 tsp salt, a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate 8 hours or overnight, turning once.
2. Remove the lamb from the refrigerator 1 hour before cooking. Put on a v-rack in a 13x16-inch flameproof roasting pan. Cover the shank bone with foil. Add the reserved pelvic bone and 1 cup of water (or broth/wine!) to the pan.
3. If roasting vegetables, coat with a little olive oil, salt and pepper and position around the lamb.
4. Position the rack in the lower third of the oven and heat the oven to 450F.
5. Put the lamb in the oven and lower the heat to 350F. Roast until an instant-read thermometer inserted in the thickest part of the leg, away from the bone, reads 130-135F, ~1-1/2 to 2 hours.
6. Transfer the lamb (and vegetables) to a warm platter and cover with aluminum foil. Let rest for at least 15 minutes.
7. Meanwhile, skim the fat from the top of the pan juices and then set the roasting pan over two burners on medium heat. Add the wine. and with a wooden spoon, scrape up all the browned bts. Bring to a boil and cook until the liquid has reduced to ~1/4 c. Add the broth, return to a boil, and reduce the liquid again to ~1 c. Season to taste with salt and pepper, strain into a sauceboat, and stir in the mint leaves. Carve the lamb and serve with the sauce.
8. Wrap the leftover lamb and store sauce in airtight container for up to 4 days or freeze for up to 3 month.

** Look for young lamb, fine grain and pale-to-dark meat. Layer of fat should be smooth and white and any bone should be porous, moist and red. Ask butcher not to break shank bone but simply cut tendons that attach meat to the bone, allowing meat to shrink during cooking. Best to tie the meat to the bone to give it a more compact shape for better roasting and carving. Ask the butcher for a pelvic bone to give great flavor to the sauce.

Notes:

Made for College Ave Housewarming & Make Your Momma Proud Mother's Day Parties 2011.

Source:

Adapted from Fine Cooking April May 2010

Balkan Cucumber Salad (yes, Balkan)

Materials:

• 1/2. c. thinly slices red onion
• 4 med. cucumbers (6-7" long)
• 1 tsp. salt
• freshly ground pepper, to taste
• 1-1/2 c. yoghurt (plain whole milk works great)
• 2 cloves garlic, minces
• 2 tsp honey
• 2 Tbsp. fresh minced mint leaves
• 1/4 c. (packed) finely minced parsley
• 3 scallions, finely minced (greens included)
• 2 Tbsp. freshly minced dill
• 1 c. chopped walnuts, lightly toasted (opt)

Methods:

1. Soak the onion in cold water for about 30 minutes while you get everything else ready. Drain thoroughly and pat dry before adding to the salad.
2. Peel (unless they are homegrown or unwaxed, in which case, don't) the cucumbers, halve and seed, and cut into thin half-rounds. Place in a medium sized bowl.
3. Add remaining ingredients except walnuts, and mix well. Cover and refrigerate until serving time.
4. Sprinkle the walnuts on top just before serving. (I forgot these, and it was still tasty)

Source: Moosewood Cookbook

Notes: A delicious, healthy and refreshing summer salad. Basically, tzatziki with a lot more cucumbers :)

Cucumber, Avocado and Lime Soup (Perfect for a Summer Day)

Materials:

• 5 ripe avocados
• 1 english cucumber, peeled and diced, divided
• 1 small bunch scallions, diced, divided
• 1 Tbsp. extra virgin olive oil
• Juice of 1.5 limes
• zest of 1 lime
• 3 c. vegetable or chicken stock
• 1 c. light cream
• 2 Tbsp. chopped fresh cilantro, plus more for garnish
• 2 dashes Tobasco sauce, or more to taste
• Kosher salt and freshly ground pepper, to taste

Methods:

1. Place the avocados in a large bowl or stockpot. Add half the cucumbers and half the scallions. Add the olive oil, lie juice, lime zest, stock, cream, cilantro, Tobasco sauce, salt and pepper.
2. Puree the soup using a hand blender or work in batches with a regular blender until smooth and creamy.
3. Stir in the remaining cucumbers and scallions.
4. Chill in the refrigerator for at least 3 hours.
5. Serve topped with cilantro garnish.

Source:

New England Soup Factory Cookbook

Notes:

This is a lovely cool, creamy and refreshing summer meal.

Peruvian Quinoa Stew

Materials

• 1/2 c. quinoa (I just love the red variety)
• 1 c. vegetable broth
• 2 c. chopped onions
• 2 garlic cloves, minced
• 1 Tbsp. vegetable oil
• 1 celery stalk, chopped
• 1 carrot, cut on the diagonal into 1/4-inch thick slices
• 1 bell pepper, cut into 1-inch pieces (I like red bell peppers provide a nice sweetness)
• 1 c. cubed zucchini
• 2 c. undrained chopped fresh or canned tomatoes
• 1 c. vegetable stock
• 2 tsp. cumin
• 1/2 tsp. chili powder (or throw in some mix of paprika, garlic powder, cumin & cayenne)
• 1 tsp. ground coriander
• pinch cayenne (or more to taste)
• 2 tsp. fresh oregano or 1 tsp. dried oregano
• salt to taste
• chopped fresh cilantro
• shaved parmesan

Methods

1. Rinse quinoa well* with cold water. Use a fine mesh filter or coffee filter.
2. Place rinsed quinoa and 1 c. of the vegetable broth into a pot and cook covered on medium-low heat for ~15 minutes until soft.
3. While the quinoa is cooking place the onions, garlic and vegetable oil in a soup pot and saute on medium heat for 5 minutes.
4. Add celery and carrots to the soup pot and cook an additional 5 minutes, stirring often.
5. Add the bell pepper, zucchini, tomatoes and other cup of vegetable broth to the soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to the soup pot and simmer covered for 10-15 minutes until vegetables are tender.
6. Stir in the cooked quinoa and salt to taste/
7. Top with chopped cilantro and parmesan.

* Quinoa is coated with saponin to protect the seeds from insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. Saponin will cause the seeds to suds a little when rinsed in water.

Source:

Moosewood Restaurant Cookes at Home, Moosewood Collective, 1994

Notes:

You could easily double the amount of quinoa in this recipe - 1 c. quinoa and 2 c. broth

Personal Notes:

I'm usually inspired to find a recipe based on some random ingredient I lust over. This time, it was that wonderful red quinoa. So yummy, and so darn healthy too!