I love this time of year when my garden is blooming. There are nights when the garden's fresh herbs and vegetable determine what's on the dinner plate. I love using fresh basil in my summer cooking. It can be used in many different ways. One of our family favorites is making pesto sauce which we use on pizza, pasta and preparing snacks. One of the favorite snacks is taking toasted french bread and spreading pesto topped with a slice of fresh mozzarella and a clove of roasted garlic.
Fresh Pesto Sauce
INGREDIENTS (Nutrition)3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
DIRECTIONS
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
Monday, June 22, 2009
Wednesday, June 17, 2009
Do you like spicey things?
This dish is for the ex-meateater who misses their hot spicey chicken wings. Now don't worry it isn't made with chicken. This recipe uses tofu as the other white meat :) and it's yummy and healthier to eat.
Buffalo Tofu "Wings"
Ingredients (use vegan versions):
12 ounce block of extra firm tofu
1/4 cup cornstarch
1/4 cup all purpose flour
1 teaspoon "chicken style" boullion granules
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
2 tablespoons canola oil
1/2 cup plain, unsweetened soy milk
1/2 cup cayenne pepper sauce
1/3 cup margarine, melted
Directions:
Slice tofu block into 6 slices. Lay flat onto a clean kitchen towel on counter. Fold towel over so the slices are completely covered. Lay cookie sheet over and place a weight over them. I use several dinner plates. This is the easiest method for pressing the tofu. Meanwhile, combine the dry ingredients into a shallow bowl. After the tofu has pressed for 30 minutes, cut each slice in half. You should have 12 "wings". Dip each slice in soymilk and then the breading mixture and set on a plate. When they are coated, place them in a hot frying pan with the canola oil. Fry until all sides are crispy. Pour in the margarine and hot sauce mixture into the frying pan. Serve with a vegan dressing.
Serves: 2
Preparation time: 30 minutes
Buffalo Tofu "Wings"
Ingredients (use vegan versions):
12 ounce block of extra firm tofu
1/4 cup cornstarch
1/4 cup all purpose flour
1 teaspoon "chicken style" boullion granules
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
2 tablespoons canola oil
1/2 cup plain, unsweetened soy milk
1/2 cup cayenne pepper sauce
1/3 cup margarine, melted
Directions:
Slice tofu block into 6 slices. Lay flat onto a clean kitchen towel on counter. Fold towel over so the slices are completely covered. Lay cookie sheet over and place a weight over them. I use several dinner plates. This is the easiest method for pressing the tofu. Meanwhile, combine the dry ingredients into a shallow bowl. After the tofu has pressed for 30 minutes, cut each slice in half. You should have 12 "wings". Dip each slice in soymilk and then the breading mixture and set on a plate. When they are coated, place them in a hot frying pan with the canola oil. Fry until all sides are crispy. Pour in the margarine and hot sauce mixture into the frying pan. Serve with a vegan dressing.
Serves: 2
Preparation time: 30 minutes
Sunday, June 14, 2009
Vege's Really Can Be Tasty
Since my daughter has become a vegetarian I've been playing around with a large variety of ethnic dishes. Here is a recipe I not only like how it tastes but like the fact I can eat it with my hands. Yup you heard me right no forks, knifes and etc...
Samoosi Yirakot (an afghani food)
(stuffed vegetable turnovers)
Yield: 20 servings
Ingredients
Dough
1 c Fine matzoh meal
1 Egg, beaten
1/4 ts Salt
1/2 c Cold water, approx.
Vegetables
1 tb Corn oil
1 md Onion; chopped
1 Garlic clove; chopped
1 Potato; peeled - cut into small pieces
1/2 c Cauliflower (chopped)
1 Carrot; chopped (1/2 C.)
1/2 c Green peas, fresh or frozen
1/2 c Thin-sliced green beans
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 cup Corn oil, for deep-frying
Directions
Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside.
Take the potato and 1/2 C. each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper. Cool.
Take 1 heaping T. of the dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T. of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm. Makes about 20 turnovers.
Samoosi Yirakot (an afghani food)
(stuffed vegetable turnovers)
Yield: 20 servings
Ingredients
Dough
1 c Fine matzoh meal
1 Egg, beaten
1/4 ts Salt
1/2 c Cold water, approx.
Vegetables
1 tb Corn oil
1 md Onion; chopped
1 Garlic clove; chopped
1 Potato; peeled - cut into small pieces
1/2 c Cauliflower (chopped)
1 Carrot; chopped (1/2 C.)
1/2 c Green peas, fresh or frozen
1/2 c Thin-sliced green beans
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 cup Corn oil, for deep-frying
Directions
Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside.
Take the potato and 1/2 C. each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper. Cool.
Take 1 heaping T. of the dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T. of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm. Makes about 20 turnovers.
Saturday, June 13, 2009
Fiesta Salsa
Ingredients
4 cups diced tomatoes (5-6 medium)
3/4 cup finely diced red onion (about 1 small)
1/4 cup red-wine vinegar
1-2 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
Pinch of cayenne pepper, or more to taste
Directions
Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.
4 cups diced tomatoes (5-6 medium)
3/4 cup finely diced red onion (about 1 small)
1/4 cup red-wine vinegar
1-2 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
Pinch of cayenne pepper, or more to taste
Directions
Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.
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