Saturday, July 31, 2010
Friday, July 30, 2010
Thursday, July 29, 2010
1 cup quinoa
1-2 ripe mangoes, peeled and chopped
1/2 red or yellow pepper, chopped
1/4 English cucumber, chopped
2-3 green onions or a chunk of purple onion, chopped
2 cups (packed) baby spinach, torn or sliced (optional)
half a 19 oz. can black beans, rinsed and drained
handful of torn cilantro (optional)
Wednesday, July 28, 2010
Tuesday, July 27, 2010
Monday, July 26, 2010
Saturday, July 24, 2010
Friday, July 23, 2010
Makes 6 Burgers
Thursday, July 22, 2010
Wednesday, July 21, 2010
3 Japanese eggplants
1 large sweet onion, peeled
4 plum tomatoes
1 green chili, jalapeno or Serrano
1/4 cup (40 mL) vegetable oil
Salt and freshly ground pepper
1 tbsp (15 mL) chopped ginger
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) ground cumin seeds
1 tbsp (15 ML) ground coriander seeds
1 tsp (15 mL) garam masala
3 tbsp (45 mL) chopped coriander
1. Cut eggplant into rounds about 1/2-inch (1-cm) thick. Slice 1/2-inch (1-cm) thick rounds and cut tomatoes in half and remove seeds. Brush everything with 2 tbsp (25mL) oil and season with salt and pepper.
2. Grill eggplant and onions about 4 minutes per side turning vegetables once. Tomatoes grill for 1 minute per side. Chop into chunks. Grill chili about 2 minutes per side, or until beginning to char and peel around the edges.
3. Heat remaining oil in skillet on grill over medium heat. Add ginger and garlic and saute for one minute. Add cumin and coriander and saute for another minute. Stir in all the vegetables, season with salt, cover and saute gently for 5 minutes or until the vegetables begin to break down. Stir in garam masala. Reheat when needed.
4. Season to taste. Garnish with coriander just before serving. Serves 8
Tuesday, July 20, 2010
The lamb cooks itself in the oven and is served falling-off-the-bone tender. Cut the lamb into thick chunks instead of carving and serve with the sauce. Ask your butcher to remove the blade bone to make serving easier.
Monday, July 19, 2010
Sunday, July 18, 2010
6 salmon fillets (about 5 ounces each)
Salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 tablespoon rice wine
1 tablespoon miso paste
4 Yukon gold potatoes, cut into 2-inch chunks
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons freshly chopped rosemary leaves
1/4 cup freshly chopped cilantro leaves
Friday, July 16, 2010
Thursday, July 15, 2010
Wednesday, July 14, 2010
1/2 c oil (olive or canola)
1/2 -1 tsp lemon juice (to taste)
1/8 tsp salt
1/4 tsp black pepper
1-2 tsp each: parsley, chopped chives, basil, oregano, to taste (dried or fresh )
Tuesday, July 13, 2010
Monday, July 12, 2010
Sunday, July 11, 2010
Saturday, July 10, 2010
Directions: Position a rack in lower third of the oven. Heat oven to 400 degrees. Coat a 9-inch pie pan with cooking spray.
To make filling, in a medium bowl, combine sugar, milk, yogurt, eggs, flour, cornstarch, almond extract and salt. Whisk until smooth. Set aside. On a lightly floured surface, roll a sheet of pie crust into a 12-inch circle. Place crust in pie pan and trim so it overhangs evenly by about 1 inch. Fold edges under and crimp or flute edge with your fingers or a fork. Place pie pan on a baking sheet.
Arrange peaches in bottom of crust and top with blueberries in an even layer. Pour filling on top (the fruit will float, but this won't affect the final results). Bake for 25 minutes.
After the pie has baked for 25 minutes and the filling is beginning to set, remove from oven and cover the edges of the crust with foil to help prevent over browning. Reduce heat to 350 degrees; return pie to oven. Bake until a knife inserted at center of pie comes out clean, another 20 to 25 minutes (pie may puff up quite a bit but will settle during cooling). Let cool for 1 1/2 hours. Serve warm, or refrigerate until cold and serve chilled. Serves 10.
Friday, July 9, 2010
Thursday, July 8, 2010
Wednesday, July 7, 2010
For the batter:
2 tablespoons butter or shortening, plus more for greasing the pan.¼ to ½ cup sugar
1 cup flour
2 teaspoons baking powder
½ cup milk
For the topping:
1½ cups berries or other sliced fresh fruit
½ to 1 cup sugar, depending on the sweetness of your berries
1 cup boiling water
Cook's notes: You'll need a 9-inch square baking pan.
Preliminaries: Heat oven to 350 degrees. Lightly coat the baking pan with butter or shortening.
Make the batter: Mix sugar and butter or shortening, blending well. Add flour, baking powder and milk until combined. Spread batter on bottom of prepared pan. It will be sticky.
Make the topping: Spread berries on top and sprinkle with sugar. Pour boiling water on top, but do not stir.
Bake the cobbler: Place pan in preheated oven and bake for 50 minutes.
Presentation: Let cool slightly, then serve. Makes 6 to 8 servings.
Source: Adapted from Joe Kovach, Ohio State University educator, Wooster.