Category Archives: starters

Toasted Sesame Carrot Salad

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Toasted Sesame Carrot Salad

-3 carrots shreaded

-1 teaspoon Toasted Sesame oil

-1/4 cup mixed Raisins and Cranberries

-1/4 cup Pecans

-1/4 cup Walnuts

-1/4 cup fresh Shreaded coconut

-1 teaspoon Raw Apple cider vinegar (please choose organic because of the apples)

-1/2 teaspoon dijon mustard

Mix, mix, mix and enjoy!

Cranberry Sauce without Gelatin

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It’s easy to make your own cranberry sauce but many recipes call for Gelatin, an easy way for vegetarians to replace this pesky ingredient is to let it boil a little longer and add a slight big more sugar.

Cranberry Sauce:

-One bag fresh cranberries

-juice of one orange

-Zest of one lemon

-One cup sugar 

Add all ingredients to a sauce pan, and simmer on medium heat for 30 minutes, or untill it had thickened. If you encounter a problem and after 40 minutes the sauce is nowhere near thick enough, slowly add a teaspoon of cornstarch.

Have a great thanksgiving!

Pizza from Sicily, Rome, and Venice!

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Here’s a recipe sure to make the best homemade pizza. Get ready to taste pizza like you would out of the fire ovens of Italy. Get ready to travel!

Dough:Adapted from food.com

-1/2 packet of Yeast

-2/3 cup Water

-One tablespoon of Oil

-One cup of Flour

-1/2 teaspoon Salt

-1/4 cup fresh herbs (chopped finely)

-Cornmeal for dusting

Pizza making: Adapted from Peter Reinhart

Follow these simple steps for a perfect pizza.

1) mix all ingredients apart from cornmeal, and knead dough.

2) Cover dough and rest to rise for 20 minutes

3) Heat oven to it’s highest setting. 800 is prefered, but 500 is plenty hot!

4) Prepare toppings and sauce, less is more. Think arround 4 toppings including cheese and sauce.

5) Toss dough untill it is very thin, almost to the point of ripping

6) Let dough rest on the table for 5-10 minutes

7) dust the bottom side with cornmeal, this will keep it from sticking to the board. Use the finest ground cornmeal you can find.

7) Remove hot baking tray from oven, and lay pizza on it, cornmeal side down.

8 ) Bake crust for 3 minutes

9) remove from oven and add sauce and toppings

10) Return to the oven for 5-8 minutes

11) Remove from oven, turn off oven, and enjoy!

The pizza I made tonight was Eggplant Garlic sauce, with Roasted Tomatoes, Fresh baby spinach, Sunflower seeds and Goat Cheese!

È squisito! Buon appetito!

(It’s delish, so  enjoy your meal!)

Sun Dried tomato Gremolata

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Sun Dried tomato Gremolata

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this garnish is awesome over Pasta, steamed veggies, to sprinkle over veggies before roasting, or even to add to a simple balsamic salad dressing.

Sun Dried Tomato Gremolata

-1/2 cup Oil-marinated Sun-dried tomatoes

-1 cup Parsley, finely chopped

-1/2 cup Basil, Finely chopped

-1 small clove Garlic, very finely chopped

-Sea salt &  Black pepper to taste

Combine all in a bowl. Keeps for about a week

Recipe adapted from: Whole foods Market (www.wholefoodsmarket.com)

Organic Tomato soup

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My grandma is getting tons of Tomatoes in the garden, and we’ve been eating lots! So many yummy heirloom varieties. So tonight, I made a soup! adding the greek yogurt gave it much more of a summery feel, so good!

Tomato Soup 

-2 cups of tomatoes (cut into chunks)

-one cup of water/ vegetarian bouillon

-15 Basil leaves

-Salt and pepper to taste

-1 tablespoon Greek yogurt

Optional:

-Gremolata: (http://gangybuffet.com/2011/08/13/sun-dried-tomato-gremolata)

Bring to boil in a medium sauce pan, and let simmer for 20 minutes so all the flavors are well set, either blend the skin of the tomato into the soup with a soup foot, or peel the tomatoes before cooking.

add the Greek yogurt when serving. Serve hot!

Sesame& thyme Chickpea crackers

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Sesame& Thyme Chickpea Crackers

-1/2 cup All purpose Flour

-one cup Chickpea Flour

-1/2 teaspoon Salt

-two tablespoon sesame seeds

-two tablespoons fresh Thyme

-1/4 cup water

-one teaspoon Olive oil

Mix all dry ingredients, and add oil then water. Knead dough with hands.

Roll dough out between two layers of parchment or waxed paper. Bake at 350 for 13-19 minutes,

Leave on a baking rack to cool, and store for up to a week in your favorite Mason jar!

Recipe adapted from: Bake Bike Blog (http://www.bakebikeblog.com/2011/07/crack-tastic-besan-and-thyme-crackers.html)

Basil-Goat Cheese stuffed Tomatoes

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Basil-Goat Cheese stuffed tomatoes

-Four pear shaped tomatoes (or other deep tomatoes)

-12 Fresh Basil leaves

-one cup Goat cheese

-1/2 teaspoon salt

-Pepper to taste

Empty the inside of the tomatoes, Mix the goats cheese with the chopped Basil leaves, add salt and pepper, and keep in separate bowl.

Set oven to broil, and broil tomatoes for (5-10 minutes). Drop mix into tomatoes and serve while still hot.