After an initial Green-Eggs-and-Ham reaction, I found myself enjoying these so much that I snuck some from the fridge as a midnight snack.
3 leeks, sliced (white and light green parts only)
2 teaspoons olive oil
3 garlic cloves, minced
1/2 teaspoon dried thyme
1 cup water
1 medium head broccoli, roughly chopped (about 3 to 4 cups)
1/4 cup chopped flat-leaf [...]
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Once you’ve tried homemade marshmallows, you’ll never settle for those supermarket bags. These are truly amazing, both to make and to eat. Watching the syrup fluff up is one of those magical-seeming science experiments that make candymaking fun.
Thanks to Cooking for Engineers for the great information on the science and history of marshmallow making, as [...]
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This recipe makes enough to serve at your next Hanukkah party. Our friends could not tell that the egg was missing!
6 cups of packed shredded potatoes
1 large onion, shredded or minced finely
1 cup chickpea flour
2 tablespoons rice milk or water (optional)
Enough canola oil to cover the bottom of a large frying pan to 1/2 inch [...]
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This recipe makes a decadently gooey mass of popcorn that will take your next movie night to a new level. The caramel sauce comes together in the time it takes to air- or oil- pop a large bowl.
1 tablespoon canola oil
1/2 cup brown sugar
1/2 tespoon salt
2 tablespoons water
8 - 10 cups popped corn
Combine oil, sugar, salt, [...]
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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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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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Caramelized onions are a simple way to increase the richness of flavor in just about any meal. Sprinkle them over steamed green beans, toss them into your spaghetti sauce, or use them to top your pizza.
2 tablespoons olive oil
6 vidalia onions or other sweet onions, cut into rings (or substitute regular yellow onions plus 1/2 tespoon sugar)
pinch [...]
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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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