Ingredients 4 good sized peppers One tube of 3.5 oz chèvre 8 oz block of cream cheese the other things mentioned below Instructions Soften the cheeses (e.g., let them sit at room temperature). Bake peppers empty about 20 minutes at 350 degrees (F). Meanwhile, blend the cheeses (e.g., fork mix). Add sautéed garlic, olive oil, garden herbs, breadcrumbs (and anything else you want: onion, shallot, chive). Stuff the peppers with the mix. Bake for another 20 minutes. Save leftover mixture for bagels.
Michelle made this tonight from our first turnip harvest. We’ve discovered that there’s more to turnips than mashing or steaming them! Turnip prep. First, peel three good sized turnips; slice them a little less than a half-inch thick, and cut them into french-fry shapes. Next, coat them in olive oil (or the oil of your choice). The dry mix In a separate bag, combine half a cup of grated parmesan cheese, and a teaspoon of each of the following: garlic salt, paprika, onion powder, and a dash of what seems best to you. Combine and bake Shake the turnip fries […]
The millet crust. 1.5 cups millet to 3 cups of water boiled; simmer for 15 minutes. Take it off the heat; add 2 Tbsp butter, and let millet sit to cool for about 10 minutes. Coat the baking pan with butter. Press the millet into the pan to form the crust, pressing with fingers or a spoon. Bake for 25 minutes at 400 Farenheit. The filling. Cut 2-3 leeks into half-inch rounds. Add minced garlic to your liking (we add a whole head). Sautee together in olive oil. Add veggies to your liking. We add lightly sauteed chopped broccoli & […]
Use a pre-baked pie shell to keep the pie from bottom sogginess. Layer with tomatoes and top with herbs of your choosing. Use 2 cups of shredded cheddar (Michelle uses extra sharp and 1 cup of mayonnaise mixed together). Top the first layer of tomatoes with half the mixture and then do a second layer of tomato and mixture with the rest. Bake at 425 for 35 minutes; let cool about 15 minutes, and enjoy. This is highly recommended by Michelle and Brendan. 🙂
I was surprised how great my improvised peanut sauce turned out. Veggies sautéing. I added a couple-to-four tablespoons of peanut butter – all natural, chunky. I don’t have soy sauce, so I used teriyaki – about 1-to-1.5 Tbs. Finally, I added a couple squirts-worth of hot pepper paste. Wanted to add ginger, but didn’t have it. Would have added water, but my zucchinis were already adding a lot. Added whole peanuts, salt, and pepper to the sautee, too! The result?: Mmmmm! Great.
Use your imagination, or serve it on pita or as a dip for raw veggies. Yields 3 1/2 cups. Ingredients 2-3 medium cloves garlic handful of parsley 2 scallions, chopped 3 c cooked chick peas (or 2 15 1/2 oz. cans, rinsed & drained) 6 T tahini 6 T fresh lemon juice (I usually use less, add a little at a time and taste as you go) 3/4 – 1 t salt cayenne & cumin to taste (optional) Directions Place garlic, parsley and scallions in food processor or blender and mince. Add chick peas, tahini, lemon juice and salt and […]
This is another all-time favorite, from Mollie Katzen’s Moosewood Cookbook. You can taste the love in it. Ingredients 2 TBSP butter 2 cups chopped onions 1 1/2 to 2 pounds mushrooms, sliced 1 tsp salt 2 – 3 tsp dried dill (r 2 -3- TBSP fresh minced dill) 1 TBSP mild paprika 2 tsp fresh lemon juice 3 TBSP flour 2 cups water 1 cup milk (can be lowfat) at room temperature black pepper, to taste 1/2 cup sour cream (can be reduced fat variety, but regular works best) – I’m calling this OPTIONAL finely minced parsley, for the top […]
This is one is from Mollie Katzen’s Moosewood Cookbook (1977). Spoilers: The secret ingredient is OJ; the secret procedure requires a blender! Serves 6-8 INGREDIENTS • 2 cups dry black beans, soaked • 1 tablespoon olive oil • 2 cups onions, chopped (about 1.5 large onions) • 10 medium garlic cloves, crushed • 2 tablespoons cumin • 2-2 1/2 teaspoons salt • 1 medium carrot, diced • 1 medium bell pepper, diced • 1 1/2 cups orange juice (squeeze your own, and then add the chunks of orange to the soup for extra texture and sweetness) • black pepper • cayenne • 2 diced tomatoes (optional) • sour cream (optional) • cilantro (optional) […]
When I was off gluten for experimental purposes, I was dismayed that I could not eat bread – until I found I could make my own rice flour with a grinder, and substitute it for wheat flour. Hooray! This was my tasty substitute, found on the glutenfreecookingschool.com site. Cornbread should really be made in a cast-iron skillet, but you can use a glass casserole dish in a pinch. The crust won’t be as crispy, but that’s the only difference. Ingredients 1 Tbsp shortening or oil 1 1/4 c. white cornmeal 1/2 c. brown rice flour 1 tsp. salt 1 tsp. […]
“It doesn’t take much to make rhubarb sing: Some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it’s golden outside and sweet and luscious inside. It’s especially nice with a scoop of vanilla ice cream.” Ingredients: 4 cups chopped rhubarb 1 1/3 cups white sugar 6 tablespoons all-purpose flour 1 tablespoon butter 1 recipe pastry for a 9 inch double crust pie Directions: Preheat oven to 450 degrees F (230 degrees C). Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap […]
So here’s my favorite Tortilla Soup. Ingredients 2 diced tomatoes 1/4 in olive oil 1 Onion 2 cloves Garlic 6-7 Jalapenos 2 tbsp cumin 4-6 cups veggie/chicken-ish broth Directions blend all ingredients (except oil & broth) boil oil in pan simmer 5 mins., stirring 2x add blend and … watch out (it’s nice to have the pan cover handy as the oil sizzles and shoots)! Enjoy.
Here’s how I re-started making bread, maybe around 2005-6. Yes, it’s a bread machine recipe; but for me at that time, the machine made the difference between baking and not. As of the beginning of the year, I’ve converted to pretty much all oven-baked, “Kneadless Artisan” bread. Mmmm… (But people still remember and request this Bredan; so here’s how to make your own with a cheapo thrift-store bread machine.) The base Active dry yeast: 1.5 Tbs + a little Bread flour: 3 c Granulated sugar: 2 Tbs Salt: 1.25 tsp + a little Non-fat dry milk (optional): 2 Tbs Butter […]
I usually halve this recipe, and it works great. Thanks, Matt! Tools 10-12 quart tub pizza peel baking stone oven thermometer Ingredients (for eight 1-lb loaves) 13 cups unbleached white flour 6 cups water @ 90-100° F 3 tablespoons yeast 3 tablespoons kosher salt Mixing directions stir yeast into water mix ingredients in tub – will be very sticky and wet – let rise hour or two – toss in fridge till ready to use – DO NOT KNEAD – hands and spatula work best to mix (good up to 2-and-1/2 weeks, and better as it ages – more sourdough-like) […]