PKDIET Recipes

Cherry-Walnut Bites

2009-11-09T08:42:00.000-08:00

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

2009-11-09T05:25:00.000-08:00

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.

Creamy Pumpkin Coconut Soup

2009-10-20T14:58:00.000-07:00

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.

Spinach and Potato Phyllo Samosas

2009-10-19T22:53:00.000-07:00

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

2009-10-19T22:41:00.000-07:00

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.

Fennel-Scented Spinach and Potato Samosas

2009-09-30T21:04:00.000-07:00

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

2009-09-30T20:59:00.000-07:00

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.

Icebox Carob Fudge

2009-09-03T10:36:00.000-07:00

This recipe is adapted from a chocolate-based one that I read about in a yahoogroup. I think it's quite yummy and somewhat reminiscent of chocolate. I have included the exact quantities that I used below, but of course quantities don't have to be exact.

Blend together:

1 tsp vanilla
19 g butter
90 g coconut cream (from Wilderness Family Naturals)
34 g ground roasted carob
70 g almond butter
26 g xylitol granules (from Smart Sweet)

Spread 1 cm thick on waxed paper and freeze for a few hours. Cut into squares and serve frozen.

Butternut Squash and Sage Soup with Sage Breadcrumbs

2009-08-27T15:38:00.000-07:00

from Bon Appétit (February 2008) via The Bitten Word

I will omit the salt and use spelt bread instead of wheat bread.

Makes 6 servings

Ingredients

* 1 1/2 tablespoons butter
* 1 1/2 tablespoons olive oil
* 2 cups chopped onions
* 2 tablespoons chopped fresh Italian parsley
* 2 teaspoons chopped fresh sage
* 4 cups 1/2-inch cubes peeled seeded butternut squash
* 1 1/2 teaspoons coarse sea salt
* 1 garlic clove, minced
* 5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth

Breadcrumbs:

* 2 crustless slices fresh whole grain wheat bread, torn
* 4 teaspoons butter
* 1 tablespoon finely chopped fresh sage

Preparation

For soup:
Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; saute until onions are softened, about 5 minutes. Add squash and coarse salt; saute until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.

Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.

For breadcrumbs:
Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.

Ladle soup into bowls. Sprinkle with breadcrumbs.

2009-08-27T15:23:00.000-07:00

from Everyday Food via marthastewart.com

This is a lovely "main" salad that features a great combination of flavours. The colours contribute to the appeal of the dish. I omitted the salt and the yoghurt.

Red-Leaf Salad with Roasted Sweet Potatoes

Prep: 15 minutes Total: 40 minutes

Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.

Ingredients

Serves 4.

* 2 sweet potatoes, peeled and cut into 1-inch chunks
* 1 medium red onion, quartered
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 1 package (10 ounces) frozen cut green beans, thawed
* 1/3 cup walnuts
* 1 cup plain low-fat yogurt
* 2 tablespoons white-wine vinegar
* 1 garlic clove, crushed through a garlic press
* 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces

Directions

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
3. Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

[photo credit: Everyday Food]

Herbed Barley Salad

2009-08-23T21:37:00.000-07:00

This is a nice grain salad with a fresh taste.

Make barley:
Put 1 c (non-pearl) barley in a pot with 2 c water and 1 Tbsp olive oil. Cover and bring to a boil then reduce heat to low and cook for 45 minutes.

Allow barley to cool.

Mix into barley:

juice of one large lemon
one handful of fresh Italian parsley, minced
one handful of fresh basil, minced
one minced green onion

Top with toasted, chopped cashews. Serve room temperature.

Quinoa and Grilled Zucchini Recipe

2009-08-08T22:22:00.000-07:00

from 101 Cookbooks

I will skip the salt, cheese, and eggs. For the yogurt, I will substitute a few soaked almonds for the dressing.

This quinoa and grilled zucchini bowl (or platter) is tossed with a pretty, pale green cilantro-flecked avocado dressing. It makes more than you will use for this particular recipe, but I like to have the extra on hand to add to salad throughout the rest of the week. If you dislike cilantro feel free to substitute chopped chives. Next time I might even throw in some jalepeno.

You make three hard-boiled eggs for this recipe, if you throw in a few extra be sure to try this Egg Salad Sandwich recipe.

1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt

3 large eggs

1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt

2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish

Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.

Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.

While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.

Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.

Serves 4 to 6.

Spinach and Zucchini Soup Recipe

2009-08-08T22:19:00.000-07:00

from 101 Cookbooks

I will skip the salt, and use oatmeal instead of potatoes.

I prefer to use a light tasting vegetable stock here, nothing too overpowering. If you'd like a richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of creme fraiche or plain yogurt in place of the finishing drizzle of olive oil.

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

Serves about 6.

Sicilian Sun-Dried Zucchini

2009-08-08T22:06:00.000-07:00

from Hunter Angler Gardener Cook

I skipped the salt and cayenne, and I did use a dehydrator. This is really tasty and has a very different vibe than standard zucchini recipes.

I had heard that the Southern Italians sun-dried their zucchini, and then either put them up in jars covered in olive oil, or sauteed them as a side dish.

I never did find a recipe, so this one is entirely mine. I think it works pretty well, and will be making this all summer long — it’s a textural thing: The dried zucchini concentrate what flavor they have, and with less water, become meatier — if I had to serve a vegan, this would be on the menu.

Use a dehydrator if you are in a moist climate, but here in Sacramento I just strung these on skewers and let them dry in our blazing hot garage for 36 hours.

* 4 zucchini
* Salt
* Skewers
* 2-3 tablespoons olive oil
* 1/2 teaspoon cayenne or espellette pepper
* 1-2 tablespoons fresh chopped mint
* Juice of half a lemon

1. Slice zucchini into disks about 1/4 inch thick.
2. Sprinkle salt on a large cookie sheet or two, then lay the zucchini on them. Sprinkle more salt on top. Leave at room temperature for no more than an hour — the longer you go, the saltier the zucchini will be. If you plan on preserving these in jars, go the full hour.
3. Pat dry with a towel and skewer. Hang the zucchini in a hot dry place for 24-48 hours, depending on the temperature. You want them to be dry, but not hard. Think soft dried apricots…
4. Once dried like this, they can be stored in jars, covered in olive oil, for months in the fridge.
5. When ready to cook, heat the olive oil in a large saute pan over high heat until almost smoking. Add the zucchini rounds and toss to coat with oil. Turn the heat down to medium-high and cook until browned, about 3-4 minutes.
6. In the final minute, add the cayenne and toss to combine, then do the same with the mint. Turn off the heat.
7. Squeeze the lemon juice on the zucchini when you are ready to serve.

Zucchini Carpaccio

2009-07-26T13:19:00.000-07:00

from Gourmet | March 2003 via Epicurious

I omitted the salt and cheese and I did toast the pine nuts. This fresh, summery salad is by far my favourite zucchini dish!

This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese.

The pine nuts are raw here, as Italians rarely toast them.

Active time: 10 min Start to finish: 20 min
Yield: Makes 4 first-course servings

ingredients

4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz)
1 (6-oz) piece Grana Padano or Parmigiano-Reggiano

Garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs

Special equipment: a Japanese Benriner** or other adjustable-blade slicer
preparation

Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.

Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.

Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

Rice and Carrot Casserole

2009-07-26T13:08:00.000-07:00

from Nourishing Traditions

I omitted the sea salt and gelatin. This simple dish was delicious and I could see making this in quantity to freeze.

Serves 6-8

2 c long-grain brown rice
2 Tbsp butter
2 Tbsp extra virgin olive oil
1 med onion, finely chopped
1 tsp dried thyme
4 whole cloves
3 cardamom pods
grated rind of 1 lemon
4 c chicken stock
1 Tbsp gelatin
1/2 tsp sea salt
1 c grated carrot
1/2 c raisins

In a heavy, flameproof casserole, melt butter and olive oil. Open cardamom pods and add seeds to casserole along with thyme, cloves, optional lemon rind and onion. Saute until onion is soft. Add rice and saute until milky. Pour in liquid, add salt and optional gelatin and bring to rolling boil. Stir in carrots and raisins. Boil, uncovered, for about 10-15 minutes until the water has reduced to the level of the rice. Reduce flame to lowest heat, cover tightly and cook for at least 2 hours or as long as 3 hours. Do not remove lid during cooking.

Pickled Grapes With Cinnamon and Black Pepper

2009-05-25T14:10:00.000-07:00

from A Homemade Life via eatmakeread

I will skip the salt.

makes about 3 cups

1 lb red or black grapes, seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoons brown mustard seeds*
1 teaspoon whole black peppercorns
1 cinnamon stick
1/4 teaspoon salt

1
Rinse and dry the grapes and pull them from the stem.
2
Use a small, sharp knife to trim away the “belly button” at the stem end of the grapes, exposing a bit of the flesh inside. Put the grapes in a medium bowl and set aside.
3
In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat, then pour the mixture over the grapes. Stir to combine. Set aside to cool at room temperature.
4
While the grapes cool, wash 2 pint size canning jars and their lids in warm, soapy water. When the grapes are cool, ladle them into the jars. Chill at least 8 hours or overnight.
5
Serve cold.

These will last up to 2 weeks.

Pasta with Hashed Brussels Sprouts and Pine Nuts

2009-02-25T20:19:00.000-08:00

Adapted from Gourmet, November 2007 via Orangette

I would pick spelt pasta or spaghetti squash. I would also skip the salt, cream, and cheese.

¾ lb. Brussels sprouts, trimmed
3 Tbsp. pine nuts
½ lb. dried pasta, preferably fettuccine or another long noodle
2 Tbsp. olive oil
2 Tbsp. unsalted butter
½ tsp. salt
1 Tbsp. heavy cream
Parmigiano-Reggiano, for serving

In a food processor fitted with the slicing disk, slice the Brussels sprouts into a fine hash. Set aside.

Place a large pot of salted water over high heat.

While the water is heating, prepare the pine nuts. Place a large heavy skillet over medium heat. When the pan is warm, add the pine nuts and, shaking the pan frequently, toast until golden and fragrant. (Careful: they burn easily.) Transfer to a bowl or small plate, and set aside. Set the pan aside as well, but do not wash it: you’ll use it again in a minute.

When the water boils, add the pasta and cook until al dente.

While the pasta cooks, prepare the Brussels sprouts. Return the skillet to the stove, and place over medium-high heat. You want it to get quite hot. Add the olive oil and butter. When the butter has melted – it’s okay if it browns a little; mine did – add the Brussels sprouts and salt. Sauté, stirring frequently, until bright green and just tender, about 4 minutes.

If the pasta is ready at this point, drain it, reserving ¼ cup cooking water, and add it to the skillet with the cooked Brussels sprouts. Alternatively, if the pasta is not yet ready, transfer the sprouts to a large bowl. (You don’t want them to sit in the hot pan too long.) Either way, when the pasta is ready, toss it with the sprouts. Add the pine nuts and cream, and toss again. If the pasta seems a bit dry, add a splash or two of the cooking water.

Serve immediately, with grated Parmigiano-Reggiano and additional salt at the table.

Yield: 4 servings

Spinach Salad with Grilled Red Onion and Tahini Vinaigrette

2009-02-25T20:15:00.000-08:00

from Bon Appétit | June 1996 via epicurious

Tahini, a creamy sesame seed paste, adds a new twist to the dressing for the salad.

Yield: Serves 10

ingredients
Vinaigrette
1/2 cup water
1/4 cup white wine vinegar
3 tablespoons tahini (sesame seedpaste)
2 tablespoons coarse-grained mustard
1 teaspoon honey
1 small garlic clove, minced
3/4 vegetable oil

Salad
2 large red onions

12 cups (packed) baby spinach,trimmed
10 large radicchio leaves

preparation
For Vinaigrette:

Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.

For Salad:

Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)

Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)

Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.

Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.

Quinoa, Celery and Pomegranate Salad

2009-01-18T12:07:00.000-08:00

adapted from the Bulgur, Celery and Pomegranate Salad recipe from Moro East by Samuel and Samantha Clark (Ebury Press, 2007) via 101cookbooks

I will omit salt.

HS notes: I toasted the walnuts. Also, to get the seeds out of a pomegranate cut the fruit into wedges. Place the wedges in a large bowl of water and break the wedges apart to remove the seeds. The seeds will sink to the bottom and the bitter pith and skin will float to the top making it easy to remove. To juice the seeds I simply place small handfuls into a handheld citrus juicer and let the juice run into a separate bowl.

2/3 cup (100g) quinoa
1 pound (400g) celery (a small head), cut in thin slices on a slight bias
seeds of 1/2 large pomegranate
3/4 cup (75g) walnuts, roughly chopped
1 small bunch of flat-leaf parsley
1 scant tablespoon fresh mint, finely chopped

Pomegranate Dressing:
juice of 1/2 large pomegranate
1/2 garlic clove, crushed to a paste with 1/2 teaspoon of salt
6 tablespoons extra-virgin olive oil

For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside.

Cook quinoa.

Put all the ingredients in a bowl, pour over the dressing and check the seasoning. Serve immediately. Make sure the walnuts are dressed just before serving, as sometimes they can impart a bitter flavour and unpleasant colour to the dressing if left to sit.

Serves 4.

from Moro East by Samuel and Samantha Clark (Ebury Press, 2007)

Fresh Vietnamese Spring Rolls

2009-01-18T11:44:00.000-08:00

from Everybody Likes Sandwiches

I will omit tamari and salt.

1/2 red cabbage, shredded
3 large carrots, shredded
4 green onions, sliced thinly
1 small bunch cilantro
container of mixed bean sprouts
1 small bunch basil leaves
1 small bunch mint leaves
1/2 bunch cellophane vermicelli rice noodles
2 t cider vinegar
1/2 t white sugar
pinch of salt
spring roll rice wrappers

lime-ginger dipping sauce

1/4 c soy sauce
juice of 1 lime
1 knob of ginger, grated
2 cloves garlic, grated
a few splashes of toasted sesame oil
1 t honey or white sugar
a few dashes of sirracha or hot sauce

1. In a small bowl, wisk together the dipping sauce and set aside.

2. In a medium sized bowl, mix together the grated carrots, cilantro and green onions. Add in 1 teaspoon of cider vinegar, sugar and salt. Mix and let sit until sugar and salt dissolves.

3. Meanwhile, soak your vermicelli noodles in some hot water for about 5 minutes or until soft. Drain and add in 1 teaspoon of cider vinegar. Toss with your hands.

4. Pour hot water into large bowl or pie plate. Dip 1 spring-roll sheet in the water until soft and pliable. Remove from water. Add some shredded cabbage in a line along the top third of the spring roll sheet. Add grated carrot mixture, then some torn up basil and mint leaves, and then the bean sprouts. Roll one turn into a cylinder shape and then fold in the sides and continue rolling. Before you get to the end, place a whole mint leaf on the wrapper and roll up to close. This makes your roll look extra pretty. Be careful to not over-stuff or it will be hard to roll. Repeat with remaining rolls. Keep rolls moist by placing completed rolls on a cookie sheet with a clean damp kitchen towel placed over top. Serve with dipping sauce.

Lemon Garlic Pasta

2009-01-18T10:55:00.000-08:00

adapted from Eat, Drink & Be Vegan

3/4 lb spelt spaghetti
1/3 c lemon juice
2 or more lg cloves garlic, minced
ground black pepper to taste
1.5 tsp maple syrup
1/2 tsp Dijon mustard
3.5-4.5 Tbsp olive oil
1/4 - 1/3 toasted almond slivers
1/4 - 1/3 c fresh parsley, chopped

Cook pasta. In a bowl, use a hand blender to mix lemon juice, garlic, pepper, maple syrup, mustard, and oil. Reserve 1 c pasta water. Drain pasta without rinsing, return to pot, toss with lemon dressed, toasted nuts, and parsley. Gradually add pasta water if needed to moisten. Add pepper.

Note: this also works with spaghetti squash instead of pasta. Cut a spaghetti squash in two and scoop out seeds. Put in casserole dish, cut side down, in half an inch of water. Cover dish and microwave on high for about 12 minutes. Use fork to separate strands. Add toppings from recipe above.

Mushroom Barley Soup

2008-12-29T23:30:00.000-08:00

I will omit the salt.

from epicurious.com

Yield: Makes 8 servings
Active Time: 20 min
Total Time: 1 hr
ingredients
1/3 cup quick-cooking barley
7 cups water
1/4 oz dried porcini (1/4 cup)
1 large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise
1 tablespoon olive oil
1 large onion, chopped
2 celery ribs, cut into 1/3-inch dice
2 carrots, chopped
1/2 lb fresh shiitakes, stems discarded and caps thinly sliced
2 tablespoons tomato paste
2 tablespoons medium-dry Sherry
1 3/4 cups low-sodium fat-free beef broth
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Garnish: chopped fresh flat-leaf parsley
preparation

Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander.

While barley is cooking, soak porcini in 1/2 cup water in a small bowl until softened, about 20 minutes. Drain in a sieve lined with a dampened paper towel set over a bowl, reserving liquid. Rinse porcini to remove any grit, then coarsely chop. Wash sliced leek in a bowl of water, then lift from water and drain in sieve.

Carrot Fennel Soup

2008-11-19T11:51:00.000-08:00

This turned out to be an easy make-ahead (I froze it) crowd-pleasing soup that warmed up a wintry day.

by Ruth Cousineau from epicurious.com

What a soup. Carrots and fennel caramelize when roasted at high heat, then release their sweet essence when blended. A drizzle of fennel-seed oil echoes and intensifies the fennel flavor.

Yield: Makes 6 servings
Active Time: 20 min
Total Time: 50 min

ingredients
2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds

Equipment: an electric coffee/spice grinder
preparation

Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt,
and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining
vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Cooks’ notes:
•Soup can be made 1 day ahead and chilled.
•Fennel oil can be made 2 days ahead and kept at room temperature.

Swiss Chard - Lima Bean Soup

2008-07-22T18:18:00.000-07:00

This recipe was loosely inspired by a similar one from Cindalou's Kitchen Blues.

in a soup pot, melt lots of butter and saute:

one diced onion
4 minced garlic cloves
5 small sliced carrots
2 handfuls sliced celery, including leafy bits

fill the soup pot approx. half full with water and add:

half of a bunch of minced parsley
1 T. dried oregano
1 T. dried basil
1/2 tsp. chili pepper flakes
a few grinds of black pepper
one cube of low sodium MSG-free vegetable bouillon
one tiny can of coconut oil

simmer for about one hour, then add:

1 bag of frozen baby lima beans
1.5 bunches of chopped Swiss chard

boil for about 5 minutes, then use a hand blender to puree to a semi-chunky consistency (so that you can see bits of chard, but there aren't any intact lima beans or chunks of veggies)

Spiced Yams

2008-06-01T09:47:00.000-07:00

peeled and diced yams
ground cumin
ground coriander
minced garlic
generous olive oil

Mix thoroughly in a baking pan. Bake at 300 deg. for about an hour, frequently using a spatula to turn potatoes over for even baking.

Havana Salad

2008-04-19T09:02:00.000-07:00

I would omit the tomatoes, salt.

from eatcleandiet.com

Escape to the Caribbean the clean-eating way with this Cuban-inspired salad combining fresh vegetables, spices, rice, and beans.
Havana Salad

INGREDIENTS

* 1 cup avocado, peeled and diced
* 1 cup Roma tomatoes, chopped
* 1/4 cup fresh parsley, chopped
* 2 tbsp fresh cilantro, chopped
* 1 tsp cumin, ground
* 1/4 tsp black pepper, ground
* 4 cups brown rice, cooked
* 15 ounces black beans, cooked, rinsed and drained
* 1 tbsp extra virgin olive oil
* 2 tbsp balsamic vinegar

METHOD:

1. In a large bowl, combine the avocado, vinegar, olive oil, cumin and black pepper, and then toss.
2. Now add the rice, tomatoes, beans, parsley and cilantro, and mix thoroughly.
3. Let the salad chill in the refrigerator before serving.

YIELD:
Makes 6 servings

NUTRIENTS PER SERVING:
Calories: 277
Fat: 7g
Carbs: 45g
Protein: 9g
Cholesterol: 0 mg

Mediterranean-style French Lentil Salad

2008-04-19T08:56:00.000-07:00

I will skip the salt and bell peppers.

from eatcleandiet.com

Short on calories but not short on nutrients, this Mediterranean-style salad eats like a meal, combining a healthy mix of good carbs, proteins, and fats and giving you a clean yet hearty meal that can be enjoyed any time of the year.
French Lentil Salad

INGREDIENTS

* 1 cup dry French lentils
* 2 tbsp extra-virgin olive oil
* 1/4 tsp salt
* 1 orange, peeled and sectioned
* 1/2 tsp minced or crushed garlic
* 1/2 tbsp balsamic vinegar or cider vinegar
* 2 tbsp very finely minced red onion
* 1 tbsp dried currants
* 1/2 small carrot, shredded
* 1/4 cup minced red and yellow bell peppers
* 1 - 2 tbsp minced fresh herbs (parsley, chives, and/or mint)

METHOD:

1. Place lentils in a pot and fill with enough water to cover them by 2 inches. Bring to a boil, then lower the heat to a simmer. Partially cover and cook until the lentils are tender (around 20 to 30 minutes). Drain lentils when they are done, and gently rinse in cold water. Drain and place them in a medium-sized bowl.
2. Add the remaining ingredients except the bell pepper and fresh herbs, cover tightly and chill at least 4 hours.
3. Add the bell pepper and herbs within an hour of serving. Serve cold or at room temperature.

YIELD:
Makes 4 servings

NUTRIENTS PER SERVING:
Calories: 164
Fat: 7g
Carbs: 20g
Protein: 5g

Spinach and Spelt Pasta Salad

2008-03-26T19:09:00.000-07:00

Ingredients:

package of Spelt Pasta (your choice of flavor)

1 tablespoon wine vinegar

1-2 large eggs, beaten

1 tablespoon real mayonnaise

1/2 squeezed lemon

4 large cloves garlic, minced

1/2 teaspoon Italian seasoning

1/2 teaspoon black pepper

3 liberal dashes cayenne

3 oz. salad oil

7 oz. olive oil

16 oz. fresh spinach, washed and chopped

2 avocados, peeled and sliced thinly

4-6 scallions, chopped

4 oz. fresh mushrooms, sliced

2-3 radishes, finely chopped

3 oz. crumbled blue cheese (or feta - have this separate for the non-vegans to add)

Toasted slivered almonds

DIRECTIONS:

1. Prepare ½ hour ahead of time. Blend together the wine vinegar, eggs, mayonnaise, and lemon.

2.Add garlic, Italian seasoning, black pepper, and cayenne and shake vigorously.

3. Add salad oil and olive oil and shake again. Refrigerate.

4. Put on 6 quarts water to boil. Toss together spinach, avocados, scallions, mushrooms, radishes, and blue cheese.

5. Add pasta to boiling water, stir once or twice, and cook to directions on package. Drain pasta and rinse with cold water. Incorporate with vegetables, almonds and chill. Add dressing before serving.

Spinach with Raisins and Pine Nuts

2008-01-05T23:37:00.000-08:00

from chow.com

An addictive mélange of spinach, garlic, raisins, pine nuts, and good olive oil, this is one of the best-known Catalan dishes. Its uses in the Catalan kitchen are many—in croquettes or egg tortillas, as a topping for cocas (flatbreads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole.

INGREDIENTS

5 to 6 tablespoons golden or dark raisins
2 packages (each 10 ounces) fresh spinach or 2 medium-size bunches fresh spinach, tough stems discarded
3 to 4 tablespoons fragrant extra-virgin olive oil
6 to 8 whole small peeled garlic cloves, lightly smashed
5 tablespoons pine nuts
Coarse salt (kosher or sea - can omit this) and freshly ground black pepper

INSTRUCTIONS

Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
Rinse but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach until wilted, 4 to 5 minutes, stirring a few times. Transfer the spinach to a colander, and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point.)
Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are light golden, 3 to 5 minutes. Increase the heat to medium, add the chopped spinach, and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl, and serve.

Colourful Coleslaw

2008-01-05T13:30:00.000-08:00

Finely chop equal amounts of red and green cabbage and grate one or two carrots

Add toasted pumpkin seeds, currants, and sesame seeds

Dressing 1: Juice of 2 lemons, olive oil canola oil, maple syrup and spicy mustard

Dressing 2 (creamy): as above, but add sesame seeds and blender into a creamy dressing

Crispy Kale

2008-01-05T13:29:00.000-08:00

Chop a bunch of kale, wash it, and spin it dry

Now mix it with a small amount of organic extra-virgin olive oil

Place it on a cooking sheet and roast it in the oven at 300°F. It takes about 15 minutes until the leaves gets crispy (the stems might still be a bit soft, but that's OK)

condiments, snacks, veggies

"Cambodian" carrot salad

2008-01-04T18:42:00.000-08:00

equal parts:

grated carrot
mung bean sprouts

add:

minced green onion
minced cilantro
chopped nuts

dressing:

toasted sesame seed oil
lime juice
apple cider vinegar

Quinoa Tabbouleh

2008-01-02T12:01:00.000-08:00

1 c. quinoa - cooked with 1.75 c. water and 1 T. olive oil
2 bunches minced parsley
4 finely sliced green onions
1/2 finely diced English cucumber

add to taste:

fresh lemon juice
white vinegar
minced fresh mint

Raw Organic Fruit and Sprouted Nut Bars

2008-01-02T11:59:00.000-08:00

I will skip the nutmeg.

from Cindalou's.Kitchen.Blues

1/2 c. mixed unsalted nuts, soaked overnight
1/4 c. raisin soaked overnight
5 dates soaked overnight
3 oz sunflower seed

Spices: cinnamon, cayenne, nutmeg, cloves
Optional: flaxseed, hemp, coconut (not included here)

Rinse nuts if salted to remove excess salt and processing oils (most salted and roasted nuts have cottonseed oil which is toxic in large quantities and is best avoided. Try to vie for raw and unsalted nuts when possible since the roasting process also destroys essential enzymes in the nuts). Soak the nuts in enough water to completely cover the nuts plus about 2" of water (since nuts will swell) overnight or up to a few days. If the nuts are soaked longer than overnight, be sure to rise and refill the water with a fresh supply so the sprouting process is healthy.

Soak raisins and dates in a seperate container overnight as well. I chose the save the syrup that forms from the leftover raisin/date water and use it as a sweetner in other recipes.

When ready to make the bars, combine all ingredients in Vitamix or blender and process until smooth. Adjust consistency to taste and feel free to add any spices that appeal to you- cinnamon, nutmeg and a dash of cayenne pepper gave a nice kick and help with regulating the body's insulin response by lowering the glycemic index of the raisins and dates.

Raw Organic Nut, Fruit and Seed Bars

2008-01-02T11:57:00.000-08:00

I will definitely skip the nutmeg.

from Cindalou's.Kitchen.Blues

These are wonderful, healthy, and extremely tasty versatile treats. They can be pressed into bars, cakes, or any other fanciful shape of your choosing. They can used as a topping or base for frozen desserts, or just eaten with a spoon- the possibilities are endless! Feel free to substitute any of the nuts or seeds as you see fit; I use almonds and walnuts mostly in my recipes since they are among the healthiest nuts.

1 handful (organic) walnuts
1 handful almonds
2-3 T. sesame seeds (can omit if diverticulitis is a concern)
1 handful sunflower seeds
1/2 c. mixed unsalted nuts (substitute w/ more almonds or walnuts
1 handful raisins**
Several Chopped dates**
Agave Nectar or Honey to taste (until mixture sticks together)

Spices: cinnamon, cayenne pepper, nutmeg
Optional: 2 T freshly ground flaxseed

Mix nuts, raisins, and dates in blender. I use a Vitamix which works wonders on all foods! Remove mixture from blender and add agave nectar/honey and enjoy!

**The raisins and dates are completely optional if a low carb/low glycemic index treat is desired; they add to the texture and natural sweetness.

Horsey Beets

2008-01-02T11:54:00.000-08:00

from Cindalou's.Kitchen.Blues

1 can non salt beets (drained)
3 T fresh ground/minced horseradish
1 T red wine vinegar
2 T organic apple cider vinegar
1 t sea salt

Mix. Marinate in fridge overnight or longer for a nice horseradish kick!

Corn and Cilantro Salsa

2008-01-02T11:49:00.000-08:00

I will skip the salt.

from Cindalou's.Kitchen.Blues

1 ear fresh, raw white corn
1 small bunch fresh cilantro
1 squeeze lime juice
1/4 c. chopped red onion
1 small jalapeno
1 dash sea salt

Mince cilantro finely and mince jalapeno finely (keep seeds). Slice fresh corn off the cob and add chopped red onion, sea salt, jalapeno, cilantro and lime juice. Toss and refrigerate until ready to serve. It makes a great side to tacos, burritos, quesadillas, or turkey burgers.

Mexican Lime Soup

2008-01-02T11:40:00.000-08:00

My friend made this soup and it is absolutely delicious. To make it PKDiet-friendly, she substituted a can of black beans + a can of hominy corn instead of the chicken breasts, and she omitted the tomatoes.

from epicurious

A homey yet sophisticated soup that's great for casual entertaining.

Servings: Makes 6 servings.

Ingredients
2 tablespoons olive oil
6 garlic cloves, sliced
6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 1/2 teaspoons dried oregano
9 cups canned low-salt chicken broth
1/3 cup fresh lime juice

1 1/2 cups coarsely crushed tortilla chips
2 avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions, sliced
Chopped fresh cilantro
Minced jalapeño chilies
Lime slices

Preparation
Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.

Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.

Rosemary Corn Grits with Apple and Onion

2008-01-02T11:36:00.000-08:00

I will skip the salt.

from Cindalou's.Kitchen.Blues

2 c. cooked grits (or 1/2 c. dry grits, 2 c. water)
1 T. olive oil or Smart Balance vegan butter
1 T. coconut oil (or vegan butter), for frying
1 medium organic apple
2-3 slices onion

Seasonings:
2 T. rosemary
dash sea salt
1 T. cinnamon

Garnish (Optional):
Banana, sliced
unsweetened jam or agave nectar (or honey)

If you do not have pre-cooked grits, bring water and grits to a boil in a saucepan. Stir in vegan butter (or olive oil) and rosemary. Cover grits and simmer on low for 5 minutes. In a separate pan, melt coconut oil. Chop one medium organic apple and three slices onion (or so). Add chopped apple, cinnamon and onion to the pan and saute for 3 minutes or until the onions are soft. Top the cooked rosemary grits with the cinnamon apples and onions and serve. You may wish to add a dash of coarse sea salt before serving.

Almond [Walnut] Stuffed Dates

2008-01-02T11:34:00.000-08:00

from Cindalou's.Kitchen.Blues

10 raw organic dates, pitted (no sulfur)
5 whole raw almonds
5 whole raw walnuts

Gently insert nut into the date pit hole (no perversion here, I promise!). You can use any kind of nut you want, but almonds work best for shape and walnuts are the healthiest nut.

Creamy Spinach Soup

2008-01-02T11:31:00.000-08:00

I will use hemp seeds instead of protein powder, and I will skip the tamari, salt, and tomato.

from Cindalou's.Kitchen.Blues

3/4 lb. frozen spinach
1 c. coconut milk or almond milk
1 c. low sodium organic vegetable broth (We use Pacific brand)
1/4 medium onion
4 cloves fresh garlic
1/2" fresh ginger (optional)
2 T. hemp protein powder (optional)
1 T. extra virgin olive oil
1 t. San-J low sodium wheat free tamari (optional)

Seasonings:
sea salt and pepper
crushed red pepper
oregano
Italian seasoning
garlic powder
gluten free, dairy free Mediterranean seasoning mix

Garnish:
chopped red onion
2 sun dried tomatoes, chopped fine

Keep about half of the spinach and a handful of chopped onion separate from the blender for a chunkier soup; I added my whole spinach and onion directly to my bowl and microwaved it about 2 minutes until the spinach was hot.

Combine everything else in the Vitamix (or your blender) on high for 6-8 minutes or until smooth. Pour into serving bowls with the reserved whole spinach and chopped onion. If the soup is not hot enough, you can warm it up in the microwave or on the stove top until steaming.

Sweet Potato Lentil and Wild Rice Cholent

2008-01-02T11:27:00.000-08:00

I will try this with coconut oil instead of vegan butter.

from Cindalou's.Kitchen.Blues

6 oz. organic dry lentils
3 organic carrots
4.5 cups water
1 large sweet potato, cooked and chopped into small chunks
1 small yellow onion, chopped
sea salt and pepper
2 T. extra virgin olive oil
1/2 c. organic long grain "black" (Minnesota) wild rice
1/4 c. shredded organic coconut
10 whole cloves
2 T. earth balance vegan butter
1/4 c. natural brown sugar (optional)
2 T. cinnamon
1 T. garlic powder

Coat the inside of your Crockpot with nonstick cooking spray. Combine lentils, rice, and water in the slow cooker first. Chop up the cooked sweet potato and onion and add to the mixture. Add all of the seasonings, the Earth Balance, and coconut and stir well until everything is mixed. Cover and cook on low for at least 6-8 hours until the rice is tender. Serve hot with a sprinkle of cinnamon.

Marinated Vegetables With Mustard Dill Dressing

2008-01-02T11:22:00.000-08:00

I made this without salt. This is a delicious dish that can be made in advance.

from epicurious

For marinade
2/3 cup white-wine vinegar
2/3 cup water
1 1/2 tablespoons sugar
2 teaspoons dill seed
2 garlic cloves, forced through a garlic press
1 teaspoon salt

2 pounds beets, scrubbed and trimmed, leaving about 1 inch of stems attached
2 pounds carrots, cut crosswise into 3 sections and each section quartered lengthwise
2 pounds green beans, cut into 1 1/2-inch pieces

For dressing
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill
Preparation
Make marinade:
In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.

Preheat oven to 400°F.

Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.

Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.

In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.

Make dressing:
In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.

Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.

Carrot Coconut Salad

2008-01-02T11:15:00.000-08:00

from Cindalou's.Kitchen.Blues

2 medium organic carrot, grated
3 T. shredded organic coconut
1 T. organic extra virgin olive oil
1 T. organic balsamic vinegar
sea salt

Grate the carrots with the Saladmaster or your food processor/grater. Add coconut, olive oil, balsamic, and sea salt. Mix thoroughly and serve cold.

Carrot, Coconut, and Sweet Pea Muffins

2008-01-02T11:13:00.000-08:00

from Cindalou's.Kitchen.Blues

I know, this sounds gross... peas and cabbage in muffins?! But hey, the muffins are great (Jon vouches for this) and the veggies and fruits get naturally sweeter as they cook.

2 organic carrots, grated
1/2 c. red cabbage, grated
1 can peas, drained (or frozen)
1/4 c. raisins
3/4 c. shredded organic coconut
cinnamon to taste
1 c. organic buckwheat flour
1/2 c. organic brown rice flour
1/2 c. ground flax
1/2 c. natural brown sugar*
3/4 c. water

Mix all ingredients in a large bowl until smooth. Spray a large baking dish or two 12 count muffin tins with nonstick spray. Preheat the oven to 350 degrees. Spoon the batter into the muffin tins and bake for about 17-20 minutes or until a toothpick comes out clean. For a bread, bake at 350 degrees for about 30 minutes or until a toothpick comes out clean. These are great with a little Smart Balance, natural unsweetened fruit jam, or nut butter (not for me!)

* You can substitute Stevia, Xylitol, organic sugar, honey or agave nectar if you wish. If you do so, remember that sugar granules add texture and body to the muffins, whereas the honey or agave would add moisture so you need to add less water.

Flourless Cashew Cookies

2008-01-02T11:10:00.000-08:00

from Cindalou's.Kitchen.Blues

These cookies were inspired by Karina's recent rehash of an old sunflower seed cookie recipe that looked fantastic. I thought I'd do cashew instead here, but the yummy results still seem to hold.

1 c. unsalted raw cashews
1/2 c. mixed nuts
1/4 c. sunflower seeds
1/4 c. sesame seeds
3 small dates
1/4 c. shredded coconut
1 organic carrot, shredded
1 t. cinnamon
1 t. natural brown sugar (optional)

Add the nuts to the Vita-Mix and blend them on high for about 90 seconds until they form a thick paste. Add everything else and blend again on high for about 1 1/2 minutes or until well mixed. While blending, press the ingredients to the bottom of the blender using your Vita-Mix damper.

Coat a cookie sheet with non-stick spray and preheat your oven to 350 degrees. I used a spatula to remove the nut batter from the Vita-Mix and then scooped the batter into a large mouth bowl. Form cookie patties in your hand and drop them onto the cookie sheet. Bake the cookies at 350 for 15-17 minutes. Let cool.

In preparing these cookies, we realized that the batter would also serve to make gluten free, dairy free cookie bars similar to Lara Bars.

Lemon Mustard Cauliflower

2008-01-02T11:09:00.000-08:00

from Cindalou's.Kitchen.Blues

1 lb. bag of frozen cauliflower florets (or fresh)
3 T. yellow mustard
3 T. spicy mustard or Dijon mustard
lemon juice
pepper

Seasonings:
rosemary
1 T. tarragon

Either chop fresh cauliflower or steam and drain frozen cauliflower. In a large bowl, mix cauliflower with lemon juice, mustards, and seasonings. Serve hot; this makes an excellent low carb side dish for any holiday meal (or just dinner).

Sweet Potato Fruit and Nut Casserole

2008-01-02T10:59:00.000-08:00

from Cindalou's.Kitchen.Blues

This delicious fall casserole-dessert (whatever you call it - casserole with an identity crisis? Vegetable, fruit, sweet or side dish?) is another meal that I baked up right before I left for my trip last week. Jon is munchin' down on this guy as we speak and I am stuck in a cold underground lab grumbling about not being able to have scratch-n-sniff computer pictures. I can't eat the food from a couple hundred miles away, but is it too much to ask to just be able to smell it?! Come on, all this technology for nothing. Well, I suppose if you're reading this and you're not Jon then we're in the same boat ... a leaking canoe, I think. Getting back to the recipe at hand, this is a great everyday or holiday side dish or dessert base. I always serve it at Thanksgiving, Solstice, and Christmas, but it isn't restricted merely to holidays.

3 large sweet potatoes
2 c. pulp unsweetened orange juice
1/2 stick earth balance vegan butter
1 10 oz. can unsweetened crushed pineapple with juice
4 organic carrots, grated
1/4 c. shredded coconut (optional)
1/4 c. sunflower seeds
1/2 c. raisins (or cranberries or currants)
2 T. cinnamon
1 t. nutmeg
1/4 c. ground flax seed
1/2 c. raw unsalted walnuts or mixed nuts (optional)
dash sea salt
1/4 c. organic or natural brown sugar (optional)

Heat the oven to 350 degrees and coat a large baking dish with nonstick spray. You can use canned sweet potatoes if you wish, but be careful to buy just the sweet potatoes (yams) and not the presweetened sugary yams. We microwaved our potatoes in a big glass-lid covered Corningware container until they were fork tender. I then added the earth balance vegan butter to the potatoes and heated it all in the microwave for another minute or so to soften the butter.

If you have a Corningware container large enough, this could be a one dish meal. Ours' is tiny; I had to transfer everything to a large mixing bowl and then to a sprayed Pyrex baking dish for cooking. However, if you have a huge Corningware, feel free to mix and bake it all in that one dish.

Either in your mixing bowl or in your Corningware, add the pineapple with juice, orange juice, sea salt, and brown sugar (if desired- you can also use agave for a lower g.i. or just leave it all out entirely). I used the Saladmaster to quickly grate up the carrots into a fine grate and added them to the potatoes. You can grate them by hand or use a food processor, it doesn't matter. Mix everything together and mash the potatoes with skin as you go, folding the pineapple and carrots into the mix with each turn of the spoon. Keep the skin - it adds the vitamins and fiber from the potatoes and doesn't obscure the texture or taste of the dish. Skin haters will barely know it's mashed up in there :)

Grind the flax seed with a blender (the Vita-Mix) or a small coffee grinder. Add the flax, spices, seeds, and raisins or other dried fruit (apricot cut into tiny pieces would go well) to the mix and stir. If you want to add the coconut and walnuts, then add them now and mix everything together.

Transfer everything to your baking dish (if not already in your large Corningware) and bake in the oven for 30-40 minutes or until heated through. This is a classic recipe my mom used to make when I was a kid, except I've added a lot of extras and left off the marshmallows and sugar-nut topping she used to make. If you have kids, the marshmallows are always a favorite, but you should be wary of extra simple sugars and non-gf-marshmallows. Truthfully, I don't eat them so I don't know if they are gluten free (though that should be easy to determine). Sweet potatoes in and of themselves are considered low g.i. (I consider them medium for my body's metabolism) and they are one of the fall superfoods along with cranberries, pumpkin, and turkey (all low carb). I don't have a need to add the marshmallow or nut topping since I love this casserole as is. However, if you're curious about the nut topping, it is not my own recipe but an old classic and is as follows:

Sweet Nut Topping:
1 c. walnuts and/or crushed pecans
1/2 stick earth balance vegan butter
2 T. organic or natural brown sugar
1 t. cinnamon

Melt the vegan butter in a small microwave safe bowl. Next, mix all topping ingredients together in a small bowl. Spoon the topping over the potatoes in the last 15-20 minutes of baking and bake until the topping is hot and a little crispy. Serve hot.

Simple Maple-Molasses Pecan Carrots

2008-01-02T10:56:00.000-08:00

from Cindalou's.Kitchen.Blues

6 organic whole carrots
2 T. organic maple syrup
3 T. organic no-sulfur blackstrap molasses
parsley
1/4 c. organic whole shelled pecans

Wash and dry the carrots. You can microwave or steam the carrots for the fastest cooking, although roasting them in the oven is delicious too. I did a quick microwaving of the washed and dried carrots for about 4 minutes on high until they were bright orange and slightly tender. We like our carrots with a tender outside and a little crunch inside, so if you like mushy vegetables, you should cook your's longer.

Just before serving, combine the blackstrap molasses and maple syrup in a small bowl along with the pecans. Mix well and drizzle over the hot carrots. Sprinkle over the parsley and serve hot. We had these with Rotisserie Rosemary Lamb, some homemade sweet potato chips made with the Saladmaster, and Cranberry-Grapefruit Green Beans.

Serves: 4-6

Grapefruit and Cranberry Glazed Green Beans

2008-01-02T10:54:00.000-08:00

from Cindalou's.Kitchen.Blues

1 lb. frozen beans
1/2 can (8 oz) organic jellied cranberry sauce (no corn syrup)
1/2 c. raw cranberries
2 large grapefruits, peeled, sectioned, and chopped
sea salt
parsley
dash crushed red pepper
dash garlic salt

Steam the green beans until bright green and tender, about 5 minutes. Do not over cook. While the green beans are cooking, peel the grapefruit and remove the seeds. We sectioned the grapefruit and then chopped the individual sections to add to the beans at the end.

Once the beans are finished steaming, drain them if necessary. Add the organic cranberry sauce and stir well over low heat. Stir until the cranberry sauce has mixed in like a marmalade and coated the green beans.

Add the whole cranberries and chopped grapefruit sections. Sprinkle in the seasonings and mix well. Serve warm. This is a great quick recipe for the holiday craziness which relies on the sweetness of the cranberry (and sauce) as well as the grapefruit for the sweet-tooth appeal. We opted out of marshmallow sweet potatoes and many other sugary sides and enjoyed this as our sweet side instead. We had these with Rotisserie Rosemary Lamb, some homemade sweet potato chips made with the Saladmaster, and Easy Maple-Molasses Pecan Carrots.

Serves: 6-8

Lemon Horseradish Kale

2008-01-02T10:45:00.000-08:00

from Cindalou's.Kitchen.Blues

a few large handfuls fresh kale (as much as you want, I filled a 9" fry pan)
2 T. freshly minced horseradish
squeeze lemon juice
1 T. extra virgin olive oil

Add everything to pan and saute for 2-4 minutes or until kale is just bright green. Promptly remove from heat and serve. This is great as a side with any lunch, dinner, eggs, in soups (see my Grass Fed Beef Bone and Vegetable Soup), and of course with the Asparagus and Red Pepper Omelet lunch!

*kale is an excellent source of Vitamin K, B-6, Magnesium, Iron and so much more.

Balsamic Lentil Pasta

2007-12-27T21:05:00.000-08:00

Here is a last-minute, improvised recipe that I served with a green salad.

Mix together:

boiled spelt pasta
rinsed can of lentils
fried onions
rehydrated and fried small pkg porcini mushrooms
balsamic vinegar

Earthy, nourishing, and satisfying.

Red Lentil Pâté

2007-11-26T13:59:00.000-08:00

By Kate Ramos at CHOW.com.

Total: 30 mins
Active: 10 mins
Servings: 2 cups

This spreadable vegetarian pâté combines the earthy flavors of lentils, mushrooms, and onion, with some smoky paprika added in for a Spanish twist. It’s a versatile recipe you can use as a dip for vegetables, or spread on a toasted baguette and topped with poached eggs for breakfast.

What to buy: Red lentils actually are more orange than red. They can be found in the bulk section of many grocery stores or at Middle Eastern markets.

INGREDIENTS

* 2 tablespoons olive oil
* 1 medium yellow onion, thinly sliced (about 1 1/4 cups)
* 1 cup coarsely chopped fresh cremini mushrooms
* 2 large garlic cloves, chopped (about 1 teaspoon)
* 1 teaspoon smoked paprika
* 1 teaspoon dried oregano
* 1/2 teaspoon freshly ground black pepper
* 1 bay leaf
* 1/2 cup dry white wine
* 2 cups cooked red lentils (about 3/4 cup dried)

INSTRUCTIONS

1. Heat olive oil in a large frying pan over medium-high heat. Once oil shimmers, add onion and mushrooms and sauté, stirring occasionally, until soft and beginning to brown, about 6 to 7 minutes. Add garlic and sauté until soft, about 2 minutes.
2. Add all spices and stir to coat onion mixture. Add white wine and deglaze the pan by scraping up any browned bits sticking to the bottom. Cook until wine is reduced by half.
3. Remove from the heat and let cool slightly. Remove bay leaf and transfer mixture to the bowl of a food processor fitted with a blade. Add cooked lentils and process until mostly smooth, with some small pieces remaining, about 1 minute. Season well with kosher salt. Spoon into an airtight container and place in the refrigerator to cool. Serve over toast points or in our Red Lentil Pâté Bruschetta with Poached Eggs recipe.

Beet, Barley, and Black Soybean Soup

2007-11-26T13:34:00.000-08:00

I will try this with mushroom stock instead of tamari and I will substitute another bean for the soybeans. I will omit the salt and the croutons (pumpernickel bread is very salty).

From Vegan with a Vengeance by Isa Chandra Moskowitz via CHOW.com

Servings: 6 to 8 servings

“We created a soup like this for Food Not Bombs, in San Francisco, and I will always remember how happy it made everyone (except for my roommate who was pissed at me for dumping a whole bottle of her tamari into the soup. She was also pissed at me for not paying rent but that’s another matter entirely). Eating this soup makes me think I am in Mother Russia in the late 19th century; I’ve come home after strolling the promenade in Saint Petersburg and I’m getting ready to complete the next chapter of my tragic novel, but first–soup.”

INGREDIENTS

For the soup:

2 tablespoons olive oil
1 large onion, finely chopped (about 2 cups)
3 cloves garlic
2 teaspoons dried tarragon
A few dashes fresh black pepper
8 cups water
4 medium-sized beets, peeled, cut in half, sliced 1/4-inch thick (about 4 cups)
3/4 cup pearl barley
1/4 cup tamari
1 (15 ounce) can black soybeans, rinsed and drained (about 2 cups)
2 tablespoons balsamic vinegar
1/2 cup chopped fresh dill

For the pumpernickel croutons:

2 tablespoons extra-virgin olive oil
1/2 teaspoon dried tarragon
1/4 teaspoon salt
4 slices from pumpernickel bread, cut into 1/4-inch dice

INSTRUCTIONS

For the soup:

In a stockpot over medium heat, sauté the onion in the olive oil for 5 minutes. Add the garlic, tarragon, and pepper; sauté until fragrant (about a minute).
Add 8 cups of water, the beets, barley, and tamari, cover, and bring to a boil. Lower the heat and simmer for 30 minutes.
Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or until the barley is tender. Add the balsamic vinegar and fresh dill.
Serve with pumpernickel croutons, and garnish with more fresh dill.
For the pumpernickel croutons:
Preheat oven to 400°F. In a wide shallow bowl, stir together the olive oil, tarragon, and salt. Add the diced bread and toss gently to coat. Spread the bread in a single layer on a cookie sheet, toast for 8 to 10 minutes, stirring once. Remove from oven and let cool.

Curried Carrot & Bean Salad

2007-11-26T10:39:00.000-08:00

This turned out to be a hearty, delicious, and easy to make dinner salad. A touch of sweet seems to compensate for the lack of salt in salad dressings when the flavours are strong enough.

salad ingredients

grated carrot
can of mixed beans
currants
roasted pumpkin seeds
sliced green onions
chopped cilantro

dressing ingredients

olive oil
lemon juice
Malaysian curry powder
maple syrup

Spinach with Raisins and Pine Nuts

2007-11-26T10:09:00.000-08:00

I will omit the salt.

From The New Spanish Table by Anya von Bremzen via CHOW.com.

4 servings.

INGREDIENTS

5 to 6 tablespoons golden or dark raisins
2 packages (each 10 ounces) fresh spinach or 2 medium-size bunches fresh spinach, tough stems discarded
3 to 4 tablespoons fragrant extra-virgin olive oil
6 to 8 whole small peeled garlic cloves, lightly smashed
5 tablespoons pine nuts
Coarse salt (kosher or sea) and freshly ground black pepper

INSTRUCTIONS

Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
Rinse but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach until wilted, 4 to 5 minutes, stirring a few times. Transfer the spinach to a colander, and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point.)
Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are light golden, 3 to 5 minutes. Increase the heat to medium, add the chopped spinach, and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl, and serve.
Beverage pairing: A refreshing glass of cava, a sparkling wine from the Catalonia region of Spain, will provide the perfect balance to this sweet, nutty, and savory dish. Because of the slight bitterness of the spinach, you will want to avoid wines with high alcohol levels or too much oak. The NV Sumarroca Cava is a sure bet.