Monday, October 29, 2012

Special Hurricane Sandy Buckwheat crepes

So here I am stuck at home, home being zone c with warming for potential flooding and I realized my building is empty and I don't have any oatmeal left for breakfast.
Since I have a lot of time on my hands (well all day and even tomorrow morning), I decided to make crepes.

1 cup buckwheat flour
1/4 cup whole wheat flour
1/4 cup tapioca starch
1 3/4 coconut milk
3 eggs
1/2 t salt
1/2 t xanthan gum
1/4 olive oil

mix all. keep aside for 2 hours.
heat pan w butter

Monday, October 1, 2012

Carrot Ginger Soup

To make the soup:
8 to 12 carrots, peeled and chopped in large chunks
1 yellow onion, chopped
4 cloves garlic, chopped
2 T fresh ginger, minced
1/4 olive oil
4 to 6 cups of vegetable stock
salt plus pepper, to taste
optional: plain yogurt
Chives and cilantro for garnish

Heat the oil in a large, heavy stockpot over medium-high heat. Cook the carrots, onion, garlic and ginger for 5-7 minutes, or until the vegetables begin to soften.
While the vegetables are cooking, heat the stock in another large pot over medium heat. Add the stock to the vegetables and simmer and turn heat down to low. Simmer for about 20 minutes, or until the vegetables are thoroughly softened.
Using an immersion blender, purée the soup in the stockpot until the soup has a nearly smooth texture, or remove soup and purée in a food processor. Season with salt and pepper to taste.
Ladle the soup into bowls. Dollop each serving with a bit of yogurt and sprinkle with the chopped chives and cilantro if desired. Serve immediately.

Quinoa Tabbouleh Greek Salad

To make the salad:
1 cup of quinoa
1 3/4 vegetable stock
1 cup cherry tomato, halves
1 cucumber, peeled, seeded, cut in small dice
1 red bell pepper, cut in small dice
1 yellow pepper, cut in small dice
1 cup of greens (swiss chard)
8 oz of black olives
1 15 ounces of can chickpeas, drained and rinsed
1/4 white onion cut in small dice
2 cloves of garlic
handful of parsley
1/2 lemon as juice
1/2 cup of olive oil
2T balsamic vinegar
1t turmeric
1t cumin
1/2 t garlic powder
1/2t onion powder
1t black pepper, 1/2 t salt
4 oz feta cheese

Cook the quinoa in the vegetable stock for 15 minutes or until stock has been absorbed.
cover and let steam for another 15mn, then mix gently with a fork and keep a side

mix for the dressing the olive oil, vinegar, garlic, lemon juice, spices, salt and pepper.

combine the vegetables, add the quinoa, chickpea, feta, black olives and onion

toss to combine with the dressing.
add on top the parsley

Beet, Pear and Endive Salad

To make the salad:
1/4 cup of frozen apple juice concentrate
4 tsp of Dijon mustard
1T of apple cider vinegar
1/4 t salt and 1/4 t pepper
3 medium beets, boiled, peeled and cut into 1/2" chunks
2 large Barlett pears, quatered thinly sliced
2 heads of Belgium endive, thinly sliced crosswise
3T coarsely chopped walnuts

To make the dressing: In a large bowl, whisk together the apple juice concentrate, mustard, vinegar, salt and pepper.

Add the cooked beets, the pears and endives, and toss to combine.
Sprinkle the walnuts on top

Black Bean Burgers with Chipotle Spread

This makes 8 burgers. Perfect for take away on a trip, share with friends on the road, a meeting, or just between tomato slice and buns..

To make the chipotle spread:
1/2 cup non-fat mayonnaise
1 T fresh lime juice
2-3 chipotle chilies in adobo sauce
1 T adobo sauce from chipotle peppers

To make the bean burgers:
2 cups of cooked, drained and rinsed back beans
1/2 red bell pepper
1/2 onion wedges
3 cloves garlic, peeled
1 egg
1 T chili powder
1 T cumin
1 teaspoon salt
1 -2 t chili sauce - or hot sauce
3/4 cup of whole wheat bread crumbs
4 whole wheat buns (toasted and optional)

To make the chipotle spread:
In a food processor, combine the mayonnaise, lime juice, chipotle chilies and adobo sauce. Pulse until smooth and well blended.
To make the bean burgers:
If baking the bean burgers: Preheat the oven to 375 degrees. Prepare a baking sheet with a light coating of oil or cooking spray.
In a medium bowl, mash the beans with a fork until they form a thick paste, but retain some lumps for texture.
Add the bell pepper, onion and garlic to a food processor. Pulse until finely chopped. Stir the veggie mixture into the mashed beans.
Stir the egg, chili powder, cumin, salt and chili sauce together in a small bowl.
Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties.
Place the bean patties on a baking sheet and bake for about 10 minutes on each side.

serve the burger with a spread of thin layer of the chipolte spread over the toasted buns.