1/2 c. OJ
1/4 c. Lemon juice
1/4 c. Soy sauce
1 Shallot, finely chopped
2 t chopped fresh ginger
2 (or more) chipotle chilis in sauce
1 clove garlic
Combine all ingredients in a blender and puree.
Pour into saucepan through fine mesh filter/sieve
reduce over medium heat until medium thick.
Serve over old bay grilled salmon or tofu
Sunday, October 28, 2012
Wilted Spinach
1 6oz. bag Organic spinach
1 shallot
1 clove garlic
1 T olive oil
salt and pepper to taste
Combine shallot, garlic, and olive oil in medium saute pan. heat until aromatic. Add spinach and cover. when spinach is wilted (about 3 mintues) stir. add salt and pepper to taste. serve immediately.
1 shallot
1 clove garlic
1 T olive oil
salt and pepper to taste
Combine shallot, garlic, and olive oil in medium saute pan. heat until aromatic. Add spinach and cover. when spinach is wilted (about 3 mintues) stir. add salt and pepper to taste. serve immediately.
Butternut squash
Dice 1 butternut or acorn squash into 3/4-1" pieces.
Steam until tender.
Place in bowl, add
2T butter
Salt and fresh ground black pepper to taste.
Serve immediately
Steam until tender.
Place in bowl, add
2T butter
Salt and fresh ground black pepper to taste.
Serve immediately
Garlic Asparagus Brown Rice Risotto
1 c. Short grain brown rice
1 c. Chicken stock
Combine these two ingredients in small pan and cook for 15 minutes. Rice will not be done.
Meanwhile, finely chop
1 shallot
2 cloves garlic
3 shitake mushrooms
1 t. fresh thyme
And add to
1 T olive oil
in a medium saute pan. cook, stirring constantly over medium high heat until shallots are transparent. Stir in rice and broth to saute pan.
Add
1/2 c. White wine
1/2 t. salt
1/2 t. fresh ground black pepper
Stir constantly until liquid almost disolves
Slowly add
4-5 cups water
1/2 cup at a time, stirring constantly, until rice is tender. Allow remainig moisture to evaporate.
Add
1/2 c. parmesan cheese
1 c. grilled asparagus pieces
1 c. grilled mushrooms
Stir together until cheese is melted. Serve immediately...
Makes 4 servings
Adapted from various recipes.
1 c. Chicken stock
Combine these two ingredients in small pan and cook for 15 minutes. Rice will not be done.
Meanwhile, finely chop
1 shallot
2 cloves garlic
3 shitake mushrooms
1 t. fresh thyme
And add to
1 T olive oil
in a medium saute pan. cook, stirring constantly over medium high heat until shallots are transparent. Stir in rice and broth to saute pan.
Add
1/2 c. White wine
1/2 t. salt
1/2 t. fresh ground black pepper
Stir constantly until liquid almost disolves
Slowly add
4-5 cups water
1/2 cup at a time, stirring constantly, until rice is tender. Allow remainig moisture to evaporate.
Add
1/2 c. parmesan cheese
1 c. grilled asparagus pieces
1 c. grilled mushrooms
Stir together until cheese is melted. Serve immediately...
Makes 4 servings
Adapted from various recipes.
Friday, October 5, 2012
Roasted red pepper hummus
a la Forks over Knives
1 can organic chick peas
1 red bell pepper
1 clove garlic
Juice of 1 lemon
Zest of 1 lemon
1/2 t salt
2 T water
Roast red pepper over stove and remove skin.
Add garlic clove to food processor and mince. Add remaining ingredients and process until smooth. Add water as needed.
1 can organic chick peas
1 red bell pepper
1 clove garlic
Juice of 1 lemon
Zest of 1 lemon
1/2 t salt
2 T water
Roast red pepper over stove and remove skin.
Add garlic clove to food processor and mince. Add remaining ingredients and process until smooth. Add water as needed.
Tuesday, October 2, 2012
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