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September 12th, 2014

9/12/2014

Avocado Spring Rolls Recipe

Ingredients

1/2 cup extra virgin olive oil
1/4 cup fresh oregano
1/4 cup fresh parsley
1 large garlic clove
scant 1/4 teaspoon fine grain sea salt

1/4 cup chopped hazelnuts, toasted
1 cup cooked brown rice, cold
6 ounces pan-fried tofu, cut into thin strips
1 medium, ripe avocado, thinly sliced

6-8 rice paper wrappers

Directions
First, make the oregano sauce by combining the olive oil oregano, parsley, garlic, and salt in a food processor. Pulse until smooth. Transfer to a jar, any you don't use in the rolls, you can use on eggs, rice, or pasta later. Combine the hazelnuts and rice.

Assemble the spring rolls: In bowl of hot water, dip each rice paper wrapper for just 3 seconds. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap. Place on a flat work surface, and in the bottom third of the wrapper, arrange a bit of rice, a smear of the oregano sauce, a few tofu strips, and a few slices of avocado (see lead photo). Then, tuck and roll, folding in the edges mid-wrap.

Makes 6-8 rolls.

Prep time: 10 min

recipe from: 101.cookbooks.com

Ginger Veggie Stir-Fry

7/18/2014

DIRECTIONS:
1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 6
"This recipe calls for broccoli, snow peas, carrots, and green beans, but you can use any of your favorites. The vegetables are stir fried with garlic, ginger, and soy sauce. Serve over your favorite rice."
Recipe from Allrecipes.com

INGREDIENTS:
1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root,
divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt

Curried Potatoes

5/28/2014

Serve this dish on its own or with steamed rice.
Ingredients

1 ½ Tbs. vegetable oil
2 medium onions, diced (3 cups)
3 cloves garlic, minced (1 Tbs.)
4 large Yukon gold potatoes, peeled and cut into chunks
3 carrots, peeled and cut into 2-inch pieces (1 cup)
3 Tbs. Madras curry powder
1 15-oz. can black beans
3 medium tomatoes, coarsely chopped (1 ½ cups)
1 cup low-sodium vegetable broth
2 jalapeño chiles, seeded and finely chopped (¼ cup)
1 tsp. balsamic vinegar

Directions
1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.

2. Add beans and their liquid, tomatoes, broth, jalapeño chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.

Recipe from: http://www.vegetariantimes.com/recipe/curried-potatoes/

Baked Quinoa Patties Recipe

5/5/2014

Directions
Preheat oven to 400F / 200C.
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.

Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

Gently stir in the feta.

At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you're still having trouble getting the mixture to hold - mix in flour, a couple tablespoons at a time.

Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.

Enjoy hot, or allow to cool to room temperature on a cooling rack.

Makes about a dozen patties.
(recipe from 101cookbooks.com)

Ingredients

2 1/2 cups / 12 oz /340 g cooked quinoa, at room temperature*

5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt

1/3 cup/ .5 oz /15 g finely chopped fresh chives
1/3 cup /.5 oz /15 g finely chopped fresh dill
1 cup / 1.5 oz /45 g finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder

1 cup / 3.5 oz /100 g whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed

1/3 cup / .5 oz / 15 g crumbled feta

1 tablespoon extra-virgin olive oil or clarified butter

Olive Oil Braised Spring Vegetables

4/19/2014

Ingredients

1/2 cup extra virgin olive oil
1/4 pound baby carrots, cut into bite-friendly segments
1/4 pound baby potatoes, cut into bite-friendly segments
2 baby fennel, trimmed & quartered
1/4 teaspoon fine grain sea salt
6 small spring onions (or scallions), trimmed
1/2 pound asparagus, trimmed and cut into segments
1 lemon, cut into small wedges, deseeded

to serve: toasted pecans/fresh dill OR fresh thyme/micro greens

Directions

Add the olive oil to a large skillet over medium-low heat. You want the pan to be hot enough to cook the vegetables, but not hot enough to brown them. Add your long-cooking vegetables to the pan - in this case, carrots, potatoes, and fennel - along with the salt, and allow to cook for a few minutes. Add the onions, then cover and cook for another 10 - 15 minutes. You're aiming to have everything end up silky and tender, just cooked through. The trick is to avoid overcooking - you want the vegetables to maintain some structure. A minute before you think the carrots and potatoes are cooked, add the asparagus and a few of the lemon wedges to the pan. The asparagus is quick cooking (depending on its thickness), so you're adding it at the end. Cook just until it brightens, and is barely tender. Remove from heat and sprinkle with herbs (dill or thyme). Serve with the remaining lemon wedges to the side. The vegetables are good hot, or at room temperature. You can serve them as antipasti - at room temperature, or over something. You can see the different ways I tweaked the general idea over a few days up above. For ex: served on their own, or over the brown rice and adzuki beans I had on hand.

Serves 4-6.

Prep time: 10 min - Cook time: 15 min
Recipe from: 101cookbooks.com

Pomelo Green Beans Recipe

4/8/2014

Ingredients

6 medium cloves of garlic, peeled
1/2 cup toasted walnut halves
scant 1/4 teaspoon fine grain sea salt
1 tablespoon fresh herbs (oregano, chives, etc)
3-4 tablespoons extra virgin olive oil
1 pound green beans (or hericot vert), trimmed
1 cup of pomelo or orange segments
1 small head of radicchio, finely shredded

Directions

Bring a large pot of water to a boil, salt well, and cook the garlic cloves for ten minutes. Remove with a strainer or slotted spoon and transfer to a mortar and pestle. Mash along with 5 of the walnut halves, the salt, and herbs into a paste. Gradually add the olive oil until the consistency is to your liking. Taste and adjust with more salt, if needed.

Cook the green beans in the boiling water until they are bright, just a minute or so. You want them a bit tender, but still with a good amount of structure. Drain, and transfer to a serving bowl. Toss well with the garlic-walnut dressing, then add the pomelo, radicchio, and remaining walnuts. Give a quick toss, and serve.

For a one-dish meal, add some sautéed tofu or a poached egg.

Serves 4.

Prep time: 5 min - Cook time: 8 min
recipe from 101.cookbooks.com

Bay Leaf Pound Cake Recipe

3/28/2014

Ingredients

6 tablespoons / 3 ounces / 85 g unsalted butter, cubed, at room temperature, plus 1 tablespoon butter, for piping

10 fresh or dried bay leaves
1 2/3 cups / 230g all-purpose flour
1 cup / 200 g granulated sugar
1 teaspoon aluminum-free baking powder
1/2 teaspoon fine grain sea salt
3 large eggs, at room temperature
1/2 cup / 125 g sour cream
finely grated zest of one orange
1/2 teaspoon vanilla extract

Orange Glaze:
1 cup / 140 g powdered sugar
1 1/2 - 2 1/2 tablespoons orange juice
1 teaspoon orange liquor, such as Grand Mariner or Cointreau (optional)

Melt 6 tablespoons (85g) of butter in a small saucepan. Remove from the heat and add 3 of the bay leaves. Let steep for 1 hour.

Directions
Preheat the oven to 350F / 180C. Butter a 9-inch loaf pan (or equivalent). Dust with flour and tap out any excess. If possible, line the bottom with parchment paper (if the shape of your pan makes it impossible to line with parchment, skip the paper). If you have a flat-bottomed pan, dab one side of the remaining 7 bay leaves with a little bit of butter and place the leaves, evenly spaced, on the bottom of the prepared pan, buttered side down. Alternately, if your pan doesn't have a flat bottom, you can wait, and place the remaining bay leaves atop the batter just before placing in the oven (as shown above).

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, whisk together the eggs, sour cream, orange zest, and vanilla until combined. If needed, barely rewarm the butter to liquify it and pluck out the bay leaves. Whisk the butter into the egg mixture.

With a spatula, gently stir the egg mixture into the dry mixture, just until the batter is smooth. Do not over mix. Scrape the batter into the prepared pan, being careful not to disturb the leaves (alternately, top the cake with any remaining leaves). Put the remaining 1 tablespoon of softened butter into a plastic bag, snip off a corner, then draw a straight line of the butter down the center of the cake (alternately, a circle if your pan is round). Bake for 40 to 50 minutes, until a toothpick inserted into the center comes out clean. It's better to slightly under bake, than over bake this cake.

Remove from the oven and let cool for 10 minutes. Run a knife around the perimeter of the cake and then tip out onto a cooling rack, remove leaves, and let cool completely before glazing.

To make the glaze, combine the powdered sugar, orange juice, and orange liquor (if using). Stir until smooth, then spread the glaze over the cooled cake, allowing it to drip down the sides and harden.

Makes one 9-inch cake.
Recipe from: (101 cookbooks.com)

Sweet Potato And Spinach Tacos

3/21/2014

Ingredients

1 tbsp. coconut oil

1/2 tsp. smoked paprika

1/2 tsp. chipotle chili powder

1/4 tsp. cumin

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. coriander

1/4 tsp. oregano

1 large sweet potato

2 cups spinach, cubed

1 lime

Directions 

1. Toss the sweet potato with all of the spices.

2. Heat the coconut oil over medium heat. Once melted, add the sweet potatoes and cook for 10-15 minutes until tender.

3. Add the spinach and cook for around 3 minutes until wilted.

4. Serve in warm tortillas with lime juice and your favorite condiments.

Recipe by: Kristen Marie

Ginger Coconut Milk Soup

3/19/2014

Ingredients
12 ounces good, dried egg pasta noodles (or yuba skins*)

2 14-ounce cans full-fat coconut milk
1 14-ounce can water (use the coconut can to measure)
2-inch knob of ginger, peeled and grated (~1T grated)
3 large minced shallots
1 1/2 teaspoons fine grain sea salt, or to taste

Lots of seasonal vegetables, for example this pot had:
2 patty pan squashes, cut into small cubes
20 broccoli florets
16 asparagus tips
3 scallions, sliced
a couple handfuls of bite-sized mushrooms

to serve: lots of fresh lime juice, plenty of fresh cilantro

Directions
Bring a big pot of water to a boil. Salt well, and cook the pasta per package instructions. Drain and set aside.

While you're waiting for the pasta water to boil, place another large soup pot over medium high heat. Bring the coconut milk, water, ginger, shallots, and salt to a gentle boil. Dial back the heat and simmer for five or ten minutes.

Just a couple of minutes before you're ready to serve, add the vegetables to the simmering coconut milk, and cook until just tender, a minute or so. Arrange a pile of noodles in each bowl, and ladle vegetables and broth on top. Finish with a generous squeeze of lime and lots of cilantro.

Serves 4. But perhaps cook more noodles if there are big appetites at the table.

*We have really good fresh yuba skins available in San Francisco - made by Hodo Soy. I suspect it might be hard to come by for many of you, but if you do, certainly make a version of this with the yuba skins. Separate them, fluff a bit, then pan-fried in a bit of oil until crispy at the edges. Serve the coconut-vegetables over the yuba "noodles"....

Prep time: 10 min - Cook time: 10 min

Recipe from (101 cookbooks)

Avocado Coconut Oil Tartine

3/11/2014

Ingredients

3/4 cup toasted and chopped macadamia nuts
1 small clove garlic, finely grated
zest of one medium orange
4 squash blossoms, cut into chiffonade
scant 1/2 teaspoon fine grain sea salt, or to taste
4 slices good levain bread, sliced 3/4-inch thick
4 tablespoons pure virgin coconut oil
2 ripe avocados, halved, pits removed
4 scallions, slivered
extra-virgin olive oil, to drizzle

Directions
Combine the macadamia nuts, garlic, orange zest, squash blossoms and salt in a small bowl and mix thoroughly. Toast the bread (alternately, a broiler, or grill willork) until it's golden. Just before serving, while the bread is still warm, place 1 tablespoon of the coconut oil on each tartine and spread evenly, saturating the toast. Spoon and smash half an avocado onto each piece of toast, then evenly distribute the nut mixture equally as well. Finish with a sprinkling of scallions, a drizzle of olive oil, and season to your liking. Serve each whole, or sliced into bite-friendly thirds.

Serves 4.

Prep time: 5 min - Cook time: 5 min
recipe from (101 cookbooks)

Author

My name is Tamica Cox-Jerome. I am a mother, sister, friend and a wife. If it were up to me I would read, read and read some more. I am a student and will always be as I enjoy learning. I am approachable, compassionate, loyal, and at times audacious. If I had to describe myself in one word though, that word would be strong. To quote Confucius: "If I am walking with two men, each of them will serve as my teacher. I will pick out the good points of one and imitate them, and the bad points of the other and correct them in myself."

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