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Archive for the ‘main meals’ Category

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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The sweetness of roasted potatoes and carrots really shine in this medley, which can be served hot or at room temperature. For a wheat-and gluten-free version of this salad, substitute quinoa for the cous cous.
5 carrots, scraped and cut into 1/2 inch chunks
4 small potatoes, cut into 1/2 inch cubes
1 tablespoon olive oil
2 cups whole wheat [...]

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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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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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Cilantro - Black Bean Pizza

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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This is the simplest way I’ve come across to preserve that great late-summer taste of ripe red peppers. 
6 - 8 large red peppers, cored and seeded, and chopped into 1-inch chunks
3 cloves garlic, chopped
1/2 cup tightly packed fresh basil leaves
1 medium onion, sliced (optional)
2 tablespoons extra-virgin olive oil
Preheat oven to 425 degrees.  Place peppers, garlic, [...]

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These veggie burgers freeze and re-heat well.  They are mild-tasting enough to go with just about anything you’d like to top them with — from the traditional ketchup and mustard to my favorite, salsa verde.   They leave sandwiches behind and enter the realm of dinner-you-would-serve-to-guests when topped with Oven - Roasted Red Peppers, and served [...]

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