4 cups tomatoes, diced or pureed in the blender (approximately 8 small tomatoes) at!
1 onion, chopped
4 garlic cloves, minced or a combination of cloves and garlic powder
1 cup chicken broth
1 tsp sea salt or garlic salt
1 Tbsp dry basil (or fresh if you have it!)
dash of pepper
2-3 tsp rapadura or other natural sweetener
Saute onion and garlic in a little coconut oil till tender and translucent. Add tomatoes and chicken broth and cook over medium heat for approximately 15 minutes. Remove from heat and puree completely with a blender. Return to pot and add the remaining ingredients to your taste. Delightful with a dalop of sour cream on the top!
Saturday, August 1, 2009
Friday, July 31, 2009
Cucumber Raita
1 medium cucumber
* 1 teaspoon cumin seeds (I omitted these)
* 2 cups plain, whole-milk yogurt
* 1 clove garlic, peeled and minced (especially nice when using a garlic mincer!)
* 2 tablespoons fresh coriander or mint leaves, chopped
* cayenne or paprika to garnish
Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels.
Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth.
Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving
* 1 teaspoon cumin seeds (I omitted these)
* 2 cups plain, whole-milk yogurt
* 1 clove garlic, peeled and minced (especially nice when using a garlic mincer!)
* 2 tablespoons fresh coriander or mint leaves, chopped
* cayenne or paprika to garnish
Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels.
Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth.
Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving
Saturday, July 18, 2009
Moroccan Spiced Grilled Chicken Breasts
Ingredients
1/2 cup plain yogurt
1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts
Method
1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.
2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.
1/2 cup plain yogurt
1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts
Method
1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.
2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.
Sunday, July 12, 2009
Middle Eastern Tomato Salad
1 cup finely diced cucumber (remove seeds if they are large)
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice, or more to taste
salt, pepper to taste
Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)
Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.) When all ingredients are chopped, combine in mixing bowl.
Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice, or more to taste
salt, pepper to taste
Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)
Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.) When all ingredients are chopped, combine in mixing bowl.
Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately
Broccoli and Cauliflower Salad with Lemon, Dijon, and Tarragon Vinaigrette
3 cups broccoli flowerets
3 cups cauliflower flowerets
1/2 red onion, chopped
1-2 T parmesan cheese
Dressing:
2 T olive oil
4 tsp. fresh lemon juice
1 tsp. lemon zest
2 tsp. Dijon mustard
1 tsp. chopped fresh tarragon
salt and fresh ground black pepper to taste
Steam broccoli and cauliflower until barely tender-crisp, less than 5 minutes. (Vegetables can also be cooked in boiling water 2 minutes.) Let vegetables drain well and come to room temperature.
Wisk together olive oil, lemon juice, lemon zest, Dijon, fresh tarragon, and salt and pepper. In bowl with a tight lid, combine broccoli, cauliflower, and red onion. Mix in dressing. Put lid on and let salad sit for about 30 minutes before serving.
When ready to serve, turn salad upside down a few times with lid on to get vegetables coated with dressing. Put in serving bowl and sprinkle with parmesan cheese if desired. Serve at room temperature.
This will keep in the refrigerator a day or two, but the broccoli will lose the bright green color that makes the salad so pretty. If you don't have fresh tarragon, other herbs like basil, oregano, or marjoram could be substituted. I would increase the amount if using other herbs.
3 cups cauliflower flowerets
1/2 red onion, chopped
1-2 T parmesan cheese
Dressing:
2 T olive oil
4 tsp. fresh lemon juice
1 tsp. lemon zest
2 tsp. Dijon mustard
1 tsp. chopped fresh tarragon
salt and fresh ground black pepper to taste
Steam broccoli and cauliflower until barely tender-crisp, less than 5 minutes. (Vegetables can also be cooked in boiling water 2 minutes.) Let vegetables drain well and come to room temperature.
Wisk together olive oil, lemon juice, lemon zest, Dijon, fresh tarragon, and salt and pepper. In bowl with a tight lid, combine broccoli, cauliflower, and red onion. Mix in dressing. Put lid on and let salad sit for about 30 minutes before serving.
When ready to serve, turn salad upside down a few times with lid on to get vegetables coated with dressing. Put in serving bowl and sprinkle with parmesan cheese if desired. Serve at room temperature.
This will keep in the refrigerator a day or two, but the broccoli will lose the bright green color that makes the salad so pretty. If you don't have fresh tarragon, other herbs like basil, oregano, or marjoram could be substituted. I would increase the amount if using other herbs.
Roasted Spicy Cauliflower
1 large head cauliflower, cored and cut into florets
2 T extra-virgin olive oil
1 tsp. red pepper flakes
pinch salt
fresh ground black pepper to taste
Preheat oven to 400 F. Placed cut up cauliflower, olive oil, red pepper flakes, salt, and pepper into mixing bowl and stir well to combine and coat cauliflower with oil and red pepper. Arrange in single layer on heavy baking sheet or baking dish. Roast until softened and golden brown, 25-30 minutes. (I cooked mine almost exactly 30 minutes in a convection oven.) Serve hot.
2 T extra-virgin olive oil
1 tsp. red pepper flakes
pinch salt
fresh ground black pepper to taste
Preheat oven to 400 F. Placed cut up cauliflower, olive oil, red pepper flakes, salt, and pepper into mixing bowl and stir well to combine and coat cauliflower with oil and red pepper. Arrange in single layer on heavy baking sheet or baking dish. Roast until softened and golden brown, 25-30 minutes. (I cooked mine almost exactly 30 minutes in a convection oven.) Serve hot.
Mediterranean Beef Stew with Rosemary
Mediterranean Beef Stew with Rosemary
8 oz. sliced mushrooms
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice
1/2 cup tomato sauce
1/4 cup balsamic vinegar
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper
Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to Crockpot.
Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on low, but to for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.
8 oz. sliced mushrooms
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice
1/2 cup tomato sauce
1/4 cup balsamic vinegar
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper
Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to Crockpot.
Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on low, but to for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.
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