Monday, 9 November 2009

Cherry-Walnut Bites

from deliciousliving.com

I would omit the chocolate, perhaps substitute for carob.

Makes 12 / This raw-food treat combines top anti-inflammatory agents, including tart cherries and omega-3–rich walnuts.

1 cup dried sour cherries
4 Medjool dates
1/3 cup walnut pieces
1 tablespoon fresh orange juice
1/4 teaspoon ground cinnamon
3 tablespoons dark chocolate chips
2 tablespoons unsweetened shredded coconut

1. Finely chop dried cherries, dates, and walnuts and combine in a large mixing bowl. Add orange juice, cinnamon, chocolate chips, and coconut. Mix together with hands, working into a sticky mass. Mixture should hold together; if necessary, add another chopped date or a little more juice.
2. With clean, slightly wet hands, roll mixture into walnut-size balls. Gently place into an airtight container and refrigerate. They will become firmer as they cool.

PER SERVING (1): 112 cal, 27% fat cal, 3g fat, 1g sat fat, 0mg chol, 2g protein, 20g carb, 1g fiber, 7mg sodium

Cashew Apricot Bliss Balls

from wildhealthfood.com

I would omit the salt.

Makes about 16 snack-sized balls

1½ cups cashew pieces
1½ cups dried apricots, roughly chopped
½ cup dried coconut
½ tsp ginger powder
¼ tsp cardamom powder
Pinch sea salt
Zest of one orange

1) Combine all ingredients in a food processor.

2) Blend for several minutes until the mixture can be pressed into a ball. If necessary add a little water (start with one teaspoon only) to help the mixture combine.

Tuesday, 20 October 2009

Creamy Pumpkin Coconut Soup

from Your Sacred Calling

I will try this without the salt and the fish sauce.

Okay folks, this one is going in the "keeper" file at our house. Emma and I whipped up this soup last night for our Sunday night supper tonight. Yum! Healthy, easy to make, and delicious! We were out of cilantro, so I used the frozen cilantro paste you can get in the produce section at the grocery now and it worked fine. We will use fresh cilantro next time though. Enjoy!

1/2 C. chopped shallots

2 T. chopped fresh garlic

2 - 13 1/2 oz. cans of unsweetened coconut milk

3 lb. cooked pumpkin (canned pumpkin can be used in a pinch)

5 C. rich chicken broth (homemade is best)

1 1/2 C. loosely packed semi-chopped cilantro leaves

1 tsp. salt

3-5 T. fish sauce (to taste)

Fresh ground black pepper

chopped fresh chives

Chop and brown shallots and garlic in 1 T. coconut oil. Add broth, coconut milk, and pureed pumpkin. (It is possible to start with raw, seeded, and peeled chunks of pumpkin, and then puree mixture at this stage in batches. Cook on medium until hot. Prior to serving, add fish sauce, salt, and cilantro. Garnish with chives and fresh black pepper.

Monday, 19 October 2009

Spinach and Potato Phyllo Samosas

from RecipeZaar

I would use frozen spinach to save labour, I would use sweet potatoes instead of red potatoes, and I would use spelt phyllo.


Samosas that are a little different. These savory morsels are perfect for pre-dinner appetizers or as a side dish with an Indian buffet. Serve them with your favorite mint chutney - there are several recipes already on Zaar. If you wish, the samosa filling may be made one day ahead, then chilled and kept covered in the refrigerator. From Gourmet Magazine.
by Daydream

50 min | 40 min prep

25 samosas

* 8 ounces small red potatoes, peeled
* 1 tablespoon fennel seed
* 1 tablespoon ground cumin
* 1/2 teaspoon turmeric powder
* 1/4 cup vegetable oil
* 1 onion, chopped
* 3 small jalapeno chiles, chopped finely (or serrano chilies)
* 2 inches fresh ginger, peeled and grated finely
* 3 garlic cloves, minced
* 1 lb fresh spinach, coarse stems discarded and leaves washed and drained (3 cups packed)
* 10 phyllo pastry sheets, thawed if frozen, 17-inch x 12-inch in size
* 1/2 cup butter, melted
* fresh mint sprig, to garnish
* mint chutney, to serve

1. Stack the thawed phyllo pastry between 2 sheets of waxed paper, cover with a damp kitchen towel, and set aside.
2. Simmer the potatoes in salted water until just tender, about 12 minutes, then drain and cut into 1/4-inch cubes.
3. Set the potatoes aside.
4. Heat a heavy skillet over moderate heat, and then add the fennel seeds, cumin, and turmeric.
5. Dry roast the spices for about 2 minutes, stirring occasionally, and taking care not to burn them.
6. When the spices are fragrant and darker in colour, add the oil, onion, chilies, gingerroot, and garlic, and cook, stirring, until the onion is softened.
7. Now add the potatoes and spinach to the skillet and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes.
8. Season to your taste with salt and pepper, then set aside to cool.
9. Heat oven to 400F and lightly grease a baking sheet.
10. To assemble samosas, place a sheet of phyllo dough on a flat surface with the long side facing you, and brush lightly with melted butter.
11. Top with a second phyllo sheet and brush that lightly with butter also.
12. Cut the stacked phyllo crosswise into 5 strips, each approximately 12" by 3 1/2" inches.
13. Put 1 heaping teaspoon of potato/spinach filling near one corner of each strip.
14. Fold the corner of phyllo over to enclose filling and form a triangle.
15. Continue folding the pastry strip, maintaining a triangle shape.
16. Place samosa, seam side down, on a baking sheet and cover with plastic wrap.
17. Continue making the samosas with the remaining phyllo and filling in the same manner.
18. You can prepare the samosas up to this point, six hours ahead of cooking - keep them covered, in the refrigerator.
19. Bake the samosas in middle of oven until golden brown, about 10 minutes.
20. Garnish samosas with mint and serve warm with mint chutney.

Pickled Beets

from Canadian Living.com

I would not can these...I would just make them as a refrigerator pickle. I would skip the salt and substitute natural xylitol instead of sugar.

These spices are intense enough to stand up to robust beets plus add a touch of the exotic. Use a vinegar with at least 5 per cent acetic acid shown on the label.

Servings: four 2-cup (500 mL) jars

Ingredients:
3-1/2 lb (1.75 kg) small red beets
2-1/2 cups (625 mL) cider_vinegar
1 cup (250 mL) water
1/2 cup (125 mL) granulated_sugar
2-1/2 tsp (12 mL) pickling_salt
4 tsp (20 mL) mustard_seeds
4 each whole star anise and cloves
2 tsp (10 mL) each whole black_peppercorns and coriander seeds

Preparation:
In large saucepan of boiling water, cook beets until tender, 30 to 35 minutes. Drain and let cool. Trim ends and roots; peel off skins. If beets are larger than 1-1/2 inches (4 cm), cut in half or quarter. Set aside.

In large saucepan, bring vinegar, water, sugar and salt to boil; boil until sugar and salt are dissolved, about 5 minutes.

Into each of four 2-cup (500 mL) wide-mouth canning jars, place 1 tsp (5 mL) mustard seeds, 1 star anise, 1 clove and 1/2 tsp (2 mL) each black peppercorns and coriander seeds. Tightly pack in beets to within 3/4 inch (2 cm) of rim. Add hot vinegar mixture to cover beets, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 30 minutes.

Wednesday, 30 September 2009

Fennel-Scented Spinach and Potato Samosas

Gourmet (August 1996) via epicurious

I would use sweet potatoes instead of red potatoes, I would skip the salt, and I would use spelt phyllo sheets. I'm thinking of making a bunch of these and freezing them, for an easy lunch or snack.


Yield: Makes 25 samosas, serving 6 as a side dish

ingredients
1/2 pound red potatoes (about 5, each about 2 inches in diameter)
1 tablespoon fennel seeds
1 tablespoon ground cumin
1/2 teaspoon turmeric
1/4 cup vegetable oil
1 onion, chopped
3 small serrano or jalapeño
chilies, chopped fine (wear rubber gloves)
a 2-inch piece fresh gingerroot, peeled and grated fine
3 garlic cloves, minced
1 pound fresh spinach, coarse stems discarded and leaves washed well and drained (about 3 cups packed)
ten 17- by 12-inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a kitchen towel
1 stick (1/2 cup) unsalted butter, melted

Garnish: fresh mint sprigs
Accompaniment:mint chutney

preparation

In a saucepan simmer potatoes in salted water to cover until barely tender, about 12 minutes, and drain in a colander. Cut potatoes into 1/4-inch dice. In a heavy skillet dry-roast fennel seeds, cumin, and turmeric over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them. Add oil, onion, chilies, gingerroot, and garlic and cook, stirring, until onion is softened. Add potatoes and spinach and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes. Season filling with salt and pepper and cool. Filling may be made 1 day ahead and chilled, covered.

Preheat oven to 400° F. and lightly grease a baking sheet.

On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Cut stacked phyllo crosswise into 5 strips, each 12 by about 31/2 inches. Put 2 teaspoons filling near one corner of each strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet and cover with plastic wrap. Make 24 more samosas with remaining phyllo and filling in same manner. Samosas may be prepared up to this point 6 hours ahead and chilled, covered. Bake samosas in middle of oven until golden brown, about 10 minutes.

Garnish samosas with mint and serve warm with chutney.

Zucchini Chedda Soup

via Brenda Davis

I would skip the salt and I would try to find something flavourful to substitute for the pimento or red pepper.

This marvelous soup is adapted from Dairy-free and Delicious by Brenda Davis, Joanne Stepaniak and Bryanna Clark Grogan (The Book Publishing Company, 2001). It features a rich, tempting broth with lots of delicate zucchini. Cheese lovers adore it!

Ingredients
3 medium zucchini, diced
1 medium onion
4 cups water
1/2 cup drained pimento pieces or roasted red pepper
1/4 cup tahini
1/4 cup quick cooking rolled oats
3 tbsp nutritional yeast flakes
1/4 cup “raw” cashew pieces
1 1/2 Tbsp fresh squeezed lemon juice
1 1/2 Tbsp oregano
2 cloves garlic, minced
1/8 tsp allspice
1/8 tsp dill weed
Fresh ground black pepper to taste

Preparation
In a large pot, place the zucchini onion, and water and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.

Using a large measuring cup, take out about a cup and a half of the broth, including some of the zucchini and onion and place in a blender. Add the pimento or roasted red pepper, tahini, rolled oats, nutritional yeast flakes, cashews, tamari, lemon juice, dried oregano, salt, garlic, dill, allspice and pepper. Process until very smooth.

Pour the blended ingredients back into the soup pot with the diced zucchini, onion and water. Heat gently, stirring often, until slightly thickened and warmed through, about 10 minutes. Do not boil.

Makes 6 generous servings.