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confetti salad

i always seem to have the ingredients on hand to make this easy, colorful, and nutritious salad.  the orange-balsamic dressing is excellent and would go great on a simple tossed salad.  i'm not a big fan of walnuts, so i usually sub pecans whenever walnuts is called for in a recipe.  also, i don't usually buy green onions or scallions, so i almost always leave those out of recipes.  this salad is best served and eaten as soon as it is made.

confetti salad

2 cups red cabbage, shredded
15 ounce can cannellini (white kidney) beans, drained and rinsed
11 ounce can mandrian oranges, drained
1/3 cup toasted walnuts (i use pecans)
2 large scallions, sliced, with green tops (i leave out)
3 T. extra virgin olive oil
2 T. balsamic vinegar
2 T. orange juice
salt and pepper, to taste

put first five ingredients in a bowl.  whisk together oil, vinegar, orange juice, and salt and pepper.  pour dressing over salad and
toss well.  serve.

posted by: artichoke72 at 17:19 | link | comments (4) |
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shrimp tacos

thse shrimp tacos are very quick and easy to put together and make a nice light meal.  serve the tacos with black beans and rice (perhaps a cilantro-lime rice) to make a more substancial meal.  filling possibilites are endless......play around with ingredients to find the combination you like.  i really like shrimp tacos with slices of fresh avocado (or guacamole) with grilled onions and bell peppers.

for the shrimp tacos (like the ones shown in the picture), you will need: 

shrimp, shelled, deveined, and roughly chopped
olive oil
salt and pepper (cumin and chili flakes are also good seasonings)
resh juice from a lime
chopped cilantro

saute shrimp in a small amount of olive oil, season with salt and pepper.  when shrimp is cooked (be careful not to overcook), squeeze in fresh lime juice and add chopped cilantro.  use mixture to fill tacos.

fresh corn tortillas, warmed
shredded cabbage
chopped cilantro
favorite salsa
lime wedges

fill warmed tortilla with a little bit of shrimp mixture.  top with cabbage, cilantro and salsa.  squeeze a bit of lime juice over taco contents and eat.

other toppings to consider:
chopped onion
fresh avocado slices
grated cheese (mozzarella, queso fresco, cojita, etc.)
sliced radishes
lettuce
tomatoes
grilled bell peppers and onions
salsa verde
mango salsa
black beans
rice

posted by: artichoke72 at 17:50 | link | comments |
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Peanut Butter Cookies

This is an excellent peanut butter cookie recipe.  I like it because it's lower in sugar than most.  My son loves these cookies and especially like to help roll the balls of cookie dough in the sugar before baking.  I tweaked the recipe slightly by subbing 1/2 cup whole wheat flour instead of all-purpose flour.  You really can't tell the difference.  I have not been able to find the large sugar crystals, so I either use regular white sugar or colored sugar sprinkles(found with the cake decorating supplies at the grocery store) to roll the cookie dough in.  These cookies freeze very well.

Peanut Butter Cookies
Yield: 5 dozen
 
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick unsalted butter, softened
1/4 cup shortening
1/2 cup plus 2 Tbs. smooth peanut butter
1/2 cup plus 2 Tbs. brown sugar
1 egg
1/2 tsp. vanilla extract
White sugar crystals

Heat oven to 375°F. Whisk together flour, baking soda, and salt. In a large bowl, with an electric mixer on medium, beat butter, shortening, and peanut butter until fluffy. Add sugar and beat until combined. Beat in egg and vanilla.  Add the flour mixture and beat until combined.

Pull off tablespoonfuls of dough and form into balls. Dip one side into crystal sugar and place sugar-side-up on baking sheets 1 1/2 inches apart; flatten slightly.

Bake 10 to 12 minutes, until edges are a light golden brown.  Cool on baking sheets 5 minutes. Transfer to wire racks and cool completely. Repeat with remaining dough.

posted by: artichoke72 at 18:58 | link | comments |
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Melty Vegan Cheese

Believe it or not, I have been off cheese (and dairy products) for 3 months now.  I do miss cheese and haven't had much luck with cheese alternatives.  Most of the cheese substitutes I have found contain casein ( a milk protein) and I would like to avoid that as much as possible.  Totally vegan cheese alternatives are generally awful.  Vegan Gourmet by Follow Your Heart is the only decent vegan cheese....it melts.  Unfortunately, I can't get Vegan Gourmet where I live, so I have been on the lookout for a vegan cheese substitute.   Recently, my friend, Shawn, shared a recipe for a vegan cheese and it turned out much better than expected.  It may be that I haven't tasted real cheese in so long, but I actually enjoyed the Melty Cheese.  I added chopped pickled jalapenos and a dash of turmeric (which gave it a mustardy yellow color) to half of the batch to make a queso-like dip for nachos...I couldn't stop eating it.  It looks terrible (I almost didn't post the picture, it just doesn't look very appetizing), the texture is funky, and it really doesn't taste like cheese (more along the lines of imitation Velveta), but I'm happy to have come across this recipe.  I'll definitely make this vegan cheese alternative again.  I am looking forward to experimenting with variations and ways to use it in other dishes.   Here is the recipe that Shawn gave me:

Melty Pizza Cheese
Makes 1 1/4 cups/5 servings

1 c. water
1/4 c. nutritional yeast
2 T. cornstarch
1 T. flour
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. garlic granules
OPTIONAL: 4 tsp. calcium carbonate powder
2 T. water
OPTIONAL: 1 T. canola oil
(my addition - 1/4 tsp. turmeric)

Place all ingredients, except the 2 T. water and additional oil, in a blender/processor and blend until smooth. Pour the mixture into a small saucepan and stir over medium heat until it starts to thicken, then let it bubble for 30 seconds. Whisk vigorously.

Or pour the mixture into a microwave-proof bowl; cover and cook on high for 2 minutes. Whisk, then microwave for 2 more minutes, and whisk again.

Whisk in the water and optional oil. The oil adds richness and helps it melt better, but the cheese still only contains 2.6 g. of fat per 1/4 cup.

Drizzle immediately over pizza or other food, and broil or bake until a skin forms on top.  Alternatively, refrigerate in a small, covered plastic container for up to a week. It will become quite firm when chilled but will still remain spreadable. You can spread the firm cheese on bread or quesadillas for grilling, or heat it to spread more thinly on casseroles, etc.

Variations

Melty Jack Cheese: Omit the oil and add 1 T. tahini to the blender mixture

Melty Suisse Cheese: Omit the oil and use only 1/4 tsp. salt. Add 1 T. tahini and 1 T. light soy or chick-pea miso to the blended mixture

Melty Cheddar Cheese: Use 1/3 c. nutritional yeast flakes and add 1/4 tsp each sweet Hungarian paprika and mustard powder. Use only 1/4 tsp. salt and add 1 T. light soy of chick-pea miso to the blended mixture

Smoky Cheese: To the basic recipe or any of the above variations, add 1/8 tsp. liquid smoke

Cheese Sauce, Rarebit, or Fondue: Add 1 cup to 1 1/4 cup non-diary milk, dry white wine, or beer (can be non-alcoholic) to any of the cheese variations. (Try using the Suisse for fondue and the Cheddar for Rarebit). You may add a pinch of nutmeg and white pepper. Add salt to taste.

Nacho Sauce: You can add drained canned black beans, chopped jalapenos or
other chiles, chopped olives, a pinch of cumin, etc.,using Jack or Cheddar as a base.

From Bryanna Clark Grogan's 20 Minutes to Dinner.

posted by: artichoke72 at 02:59 | link | comments (4) |
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Buddhist Vegetarian Stew (Lo Han Jai)

You don't have to be a Buddhist to enjoy this one.  It's such a cinch to make.  It's beautiful to look at and tastes even better.

I made a couple of changes from the recipe, based on the ingredients I could find and the ingredients I had in the fridge or pantry.  I didn't have the cellophane or mung bean noodles, so I cooked up some black rice vermicelli seperately (plain rice vermicelli would be fine too) and just laddled the stew over the cooked noodles.  I couldn't find fresh mung bean sprouts, so I left them out.  I also couldn't find snow peas, so I added frozen sugar snap peas and they were a bit mushy for my tastes, fresh would have been much, much better.  I did make sure to add the cloud ear/black fungus....it's my new favorite ingredient...I just love it's texture.  You can find the dried black shiitake mushrooms and black fungus at asian markets.

Buddhist Vegetarian Stew (Lo Han Jai)

We give thanks to the many beings who helped bring us this food. -Zen Mealtime Prayer

1 ounce (about 8) Dried Black shiitake mushroom
1/2 cup cloud ear/black fungus, dried mushrooms
1 tablespoon vegetable oil
1/2 cup canned bamboo shoots, sliced and drained
1 8 oz. can sliced water chestnuts, drained
1 carrot, julienned
3 cups shredded Napa cabbage
3 cups Vegetable Broth
2 ounces bean threads, Cellophane or mung vermicelli
1 cup firm tofu, cut in 1/2-inch cubes
16 snow peas, strings removed, julienned
2 cups fresh bean sprouts
3 tablespoons soy sauce
2 tablespoons cornstarch, mixed well with 4-5 Tbls cold water
1 teaspoon Oriental sesame oil
2 TO 3 cups hot water

Soak shiitake in Hot water for 30 minutes. Soak cloud ear (or wood ear) fungus in Hot water for 10 minutes.
Drain and reserve water from both types of mushrooms for later use. Remove and discard shiitake stems, and
leave most whole (cut large ones into halves or quarters. Cut cloud ear fungus into small pieces.

In a wok, stir-fry mushrooms, cloud ear fungus, bamboo shoots, water chestnuts, carrot, and cabbage, in oil
on high for 4 minutes. Add broth, mushroom water, and bean threads. Reduce heat, cover, and simmer for 5
minutes.

Add tofu, snow peas, bean sprouts, and soy sauce.  Cover and simmer for 2 minutes. Stir in cornstarch
mixture and continue to cook until sauce thickens.  Drizzle with sesame oil and serve.

posted by: artichoke72 at 22:48 | link | comments |
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Texas Pesto

I absolutely adore cilantro and always welcome ways to use even more of it.  Years ago I had a cilantro-pecan pesto at a Central Market in Austin, Texas and was hooked.  This recipe is very similar to the pesto I had in Texas.  

This Texas Pesto is versatile.  I used some to make pizzas (pesto instead of tomato sauce) topped with mozzarella, onions, red bell pepper, black olives, and artichoke hearts.....they were delicious.  The pesto is also great as a dip with tortilla chips.  My friend, Donna mixes a few tablespoons in with rice for a pretty and delicious side dish. 

Texas Pesto

2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper (I used a whole chile)
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil

Prepare the pesto by combining all of the ingredients in a food processor until smooth.

posted by: artichoke72 at 12:50 | link | comments (4) |
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Blackberry Crumble

Last week, we met some friends at the Westmoreland Berry Farm and picked the most stunning blackberries i have ever seen.  Not only were they huge, they were also sweet and juicy...honestly, the best blackberries i have ever had.  I froze more than half of the 6 pounds i got for later use.  We ate many of the fresh berries out of hand.  With what was left, I made a blackberry crumble.

Crumbles are very easy to make.  Different fruits or a combination of fruits (what's in season) can be used to make a variety of crumbles.  I have used apples, blueberries, and peaches.  Peaches and blueberries work well together.  If you don't have fresh fruit, use frozen.  I like alot of crumble topping, so sometimes I'll double the recipe to get the ratio of topping/fruit I like.

Blackberry Crumble

Topping:
1 cup quick-cooking oats (I used 1/2 cup oats and 1/2 cup 9-grain cereal)
1/2 cup finely chopped pecans
1/3 cup wheat germ or oat bran
2 tablespoons brown sugar
Pinch of cinnamon
4 tablespoons butter

At least 2 cups fresh blackberries (frozen can be used instead)
1 - 2 tablspoons sugar (I used 1 packet of Splenda)

Preheat the oven to 350  degrees.

Combine the first 6 topping ingredients in a small bowl to make the crumble topping.

Wash the fresh blackberries and toss with sugar.  Pour the fruit into a lightly oiled 9- by
9-inch baking pan or round pie plate and pat in evenly. Sprinkle the topping evenly over the fruit.

Bake for 30 to 35 minutes, or until the topping is golden and turning crisp. Allow to cool until just warm, then serve on its own or topped whipped cream, ice cream, or yogurt.

posted by: artichoke72 at 11:10 | link | comments (1) |
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Chicken Posole

This is a simple Mexican stew that is easy to prepare.  I usually have the ingredients to make this dish on hand and it's often something I'll make when I don't feel like spending alot of time in the kitchen. 

I don't always follow the recipe exactly.  To speed things along, I usually, cook the chicken in salted water in a seperate pan from the hominy, tomatoes, chiles, and oregano (if it is too thick, I add a bit of water that the chicken is cooking in).  I don't bother with cooking all of that stuff for an hour.  As soon as the chicken is cooked, I shred it and throw it in with the hominy mixture, heat it through and serve. 

Chicken Posole

5 cups water
2 chicken breast halves
4 15.5 ounce cans white hominy, drained
1 14.5 ounce can diced tomatoes
2 teaspoons dried Mexican oregano
1 – 3 jalapenos, seeded and minced
salt and pepper
shredded lettuce
sliced radishes
grated monterey jack cheese (or cheddar)

Bring 5 cups of water to boil in large saucepan.  Add chicken; cover and simmer until cooked through, about 13 minutes.  Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan.  Cool chicken slightly.  Shred chicken and set aside.

Add hominy, tomatoes, oregano, and jalapenos to reserved cooking liquid.  Bring to a boil.  Reduce heat simmer until slightly thickened, stirring often, about 1 hour.  Stir in shredded chicken.  Season with salt and pepper. 

Ladle posole into bowls and top with the shredded lettuce, radishes, and cheese.

posted by: artichoke72 at 02:24 | link | comments |
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