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 [...]
Read Full Post »
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 [...]
Read Full Post »
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 [...]
Read Full Post »
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 [...]
Read Full Post »
I used these wonderful round summer squashes that I found at my farmer’s market for this recipe, but regular long zucchini will work just as well.
3 cups cooked basmati rice (I used white, but you could also use brown)
6 zucchini or summer squash
3 small carrots, diced
4 cloves garlic
1 teaspoon oregano
1/2 teaspoon dried thyme
4 roma tomatoes, diced
1 [...]
Read Full Post »
You won’t miss the fat in this lean, low-histamine version of Italian sausage bursting with the falvor of fresh basil. We made a mess of this sausage last weekend while batch cooking with friends, and a lot of it didn’t make it to the freezer because of all the nibbling.
2 1/2 pounds ground turkey breast
3 large garlic [...]
Read Full Post »
6 ears of corn, shucked
1 lime, cut into wedges
salt and black pepper to taste
In a large stockpot, bring several quarts of water to a boil. Add corn, cover, and bring back up to a boil. Turn off heat and allow to sit for 13 minutes. Corn will be perfectly done.
Before eating, rub each ear of corn [...]
Read Full Post »
This is a quick, low fat, filling vegan stew. I like to serve it over cooked amaranth, though it would also be good over rice.
1 25 oz can chickpeas, rinsed and drained
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
4 carrots, sliced into 1-inch logs
4 waxy potatoes, cut into small chunks
juice of 1 lemon
2 cups vegetable [...]
Read Full Post »
The south of France meets south of the Mason-Dixon line, and the result surprisingly seems like it was always meant to be. Susan Geiskopf-Hadler and Mindy Toomay created this delicious treat. I’ve changed their cous cous to quinoa to avoid wheat and for added protien.
1 pound fresh asparagus
1 tablespoon olive oil
1 medium white onion, diced
1 [...]
Read Full Post »
1 tablespoon canola oil
1/2 yellow onion, minced
2 cloves garlic
1 teaspoon ground ginger
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
5 cups cauliflower flourets (about 1/2 of a large head)
1 25-oz can of chickpeas, drained and rinsed
1/2 cup water
Heat oil in large sauté pan. Add onion and sauté until soft, about five minutes. Add [...]
Read Full Post »
