Another recipe inspired by Lynne Rossetto Kasper, the queen of roasting. Despite the long-ish list of ingredients, this comes together quickly. It is visually stunning when served straight from the oven in its baking dish. The vegetables meld together during roasting to create a chunky, yet meltingly soft sauce that is wonderful served over rotini [...]
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Brilliantly orange and velvety smooth, tart and sweet with a hint of smoky spice, this is a stunning soup. Try it for your next dinner party.
2 teaspoons canola oil
1 yellow onion, roughly chopped
4 - 5 cloves of garlic, peeled and crushed
1 quart safe chicken or vegetable broth
3 sweet potatoes, peeled and chopped into 1-inch cubes
1/2 teaspoon [...]
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This is a great batch cooking recipe. It makes a big pot of soup, and freezes beautifully.
8 cups dried chickpeas
2 tablespoons olive oil
2 large onions, chopped
8 cloves of garlic, minced
1 teaspoon red pepper flakes
2 or 3 4-inch stems of fresh rosemary
2 teaspoons salt (or to taste)
2 bunches flat-leaf kale, stemmed and chopped roughly
Soak the chickpeas 8 hours [...]
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I brought this along to the school picnic this fall and came home with an empty bowl. (Part of that may be due to the fact that I couldn’t stop eating it.)
Taco Salad
1 5-oz clamshell mixed baby greens
1 cup pinto beans, drained and rinsed
2 carrots, diced
1 medium red pepper, chopped
1 medium green pepper, chopped
(optional: 1/2 avocado, [...]
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This is my low-fat version of the classic dish which I can’t even read about without getting that Billy Joel song stuck in my head. Spooned over polenta, it makes a comforting autumn meal.
2 tablespoons olive oil
1 medium onion, diced
3 chicken breast halves, each cut in half
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 box [...]
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Posted in Middle Eastern, dessert on September 27, 2007 | No Comments »
1 canteloupe
juice of 1/2 lemon
1/4 - 1/3 cup honey, depending on sweetness of melon
1/2 cup rice milk
Cut open melon. Scrape out seeds and scoop out flesh. Place all ingredients in a blender and blend until smooth.
Pour into popsicle molds and freeze until solid, about 5 hours. (If you don’t have a popsicle mold, you can [...]
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This is my improvisation of Sally Schneider’s improvisation of Paula Wolfert’s recipe. Phew. The lamb roasts slowly for seven hours, making it a perfect holiday meal, because you can prep it in the morning and then forget about it until dinner time ans spend time with your guests.
My version is alcohol-free, and therefore lower in histamine than the [...]
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Posted in Italian, baking, main meals on September 19, 2007 | 1 Comment »
Our local pizzeria, Aver’s Pizza, makes an unusual and addicting Cuban Black Bean Pizza. This is my allergy-friendly version, which captures the tanginess of the cilantro and lime.
1 recipe Kamut Flour Pizza Dough, divided into 2 pizza crusts
1 recipe Cilantro-Lime Pesto
½ red onion, thinly sliced into half moons
1 red pepper, seeded and thinly sliced
1 can [...]
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This recipe will convert even the staunchest meat-and-cheese lover to vegan pizza. When cut into small peices, it makes an elegant appetizer to serve with drinks.
1 recipe Kamut Flour Pizza Dough
1 recipe Caramelized Onions
White Bean Topping
1 15-ounce can navy or cannelini beans
1 tablespoon olive oil
1 garlic clove, coarsely chopped
1 teaspoon dried rosemary
In food processor or blender, [...]
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1 cup lukewarm water
2 cups Kamut flour
1 teaspoon active dry yeast
2 tablespoons olive oil
½ teaspoon salt
In a large mixing bowl, dissolve the yeast in lukewarm water. Let stand five minutes. Dump one cup of flour into the water and stir vigorously with a wooden spoon for two minutes. Add olive oil, salt, and remaining [...]
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