July 30, 2014
Cucumber Soup
Florence
Course Soup
Cuisine American
- 4 lbs seedless cucumbers
- dash or two of dried red pepper flakes
- dash sea salt to taste
- 3 limes juiced
- 1 Tbsp chopped fresh mint leaves
Peel and Puree the cucumbers.
Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of the peel. This may take awhile to strain, so be patient and let it sit.
When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
Cover bowl and refrigerate for 30 minutes before serving.
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July 18, 2014
Tangy Heirloom Tomato Soup
Florence
Course Soup
Cuisine American
- 1 1/2 lbs ripe heirloom tomatoes cored and diced - do not remove skins
- 1/2 cup good tomato paste
- 1/4 cup chopped celery leaves
- dash chili powder
- 2 Tbsp white wine vinegar
- 3 Tbsp good olive oil
- 6 to 10 fresh basil leaves - to your taste
- 1 1/2 cups to 2 cups water - depending on thickness desired
- sea salt and black pepper as needed
Add all ingredients in to blender and puree until smooth.
Add desired amount of water and puree to mix.
Add salt and pepper to taste.
Refrigerate soup overnight so the ingredients meld together.
Sprinkle chopped fresh basil leaves.
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July 17, 2014
Vegetable Stew
Florence
Course Soup
Cuisine American
- 1 sweet potato
- 1 white potato
- 1 small rutabaga
- 2 onions
- 3 parsnips
- 4 regular carrots
- 6 cups vegetable broth
- kosher salt and black pepper to taste
Peel and dice all the vegetables.
Place all vegetables in stock pot.
Bring to boil and then reduce heat to low and simmer until vegetables are tender.
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July 1, 2014
Vegetable Fried Rice
Florence
- 1 tablespoon butter
- 1/4 cup chopped carrot
- 1 green onion chopped
- 1/4 cup frozen peas
- 1 cup cold cooked rice
- 4 1/2 teaspoons soy sauce
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
Melt butter in a large non-stick skillet over medium heat.
Cook and stir pork, carrot, and green onion in melted butter until pork is cooked through, 7 to 10 minutes.
Remove pork mixture to a bowl and return skillet to medium heat.
Scramble egg in the skillet until completely set.
Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
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June 24, 2014
Grilled Vegetables
Florence
Course Vegetarian
Cuisine American
- 1 Zucchini Squash
- 1 Yellow Squash
- 1 Sweet Bell Pepper
- 10 Small Tomatoes
- Salt to taste.
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June 23, 2014
Brown Rice Spanish Skillet
Florence
Course Rice
Cuisine Mexican
- 1 Tbsp cooking oil
- 2 cups uncooked brown rice
- 1 large sweet onion diced fine
- 1 medium green bell pepper diced fine
- 4 cups vegetable broth or chicken broth
- 1 - 15 oz can diced tomatoes-green chili blend
- 1/2 tsp kosher salt
- 3 Tbsp chipotle pepper
Add oil in large skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
Serve hot or room temperature as a side dish with grilled meat of your choice.
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June 7, 2014
Black Bean And Corn Quinoa Toss
Florence
Course Salad
Cuisine Mexican
- 2 -15 oz cans black beans rinsed and drained well
- 4 cups fresh or frozen corn kernels
- 1 pint grape or cherry tomatoes quartered
- 2 cups cooked quinoa
- 1 small red onion finely diced
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado pitted, peeled, and diced
- 1 Tbsp olive oil
- 2 lemons juiced
- sea salt to taste
In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
Whisk together olive oil and lemon juice.
Add to the salad bowl and toss to coat well.
Sprinkle with salt.
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June 1, 2014
Make Mine Real Maple Mixed Salad
Florence
- 1 Tbsp real maple syrup
- 2 Tbsp white wine vinegar
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 6 cups mixed salad greens baby spinach, etc.
- 1 cup fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/2 cup chopped pecans toasted
- 1/4 cup crumbled goat cheese
In mixing bowl, whisk together the maple syrup, white wine vinegar, olive oil, and kosher salt until frothy.
Add greens and berries, and toss gently to combine.
Sprinkle with pecans and goat cheese on top.
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May 28, 2014
Black Eyed Pea And Corn Salad
Florence
Course Salad
Cuisine American
- 2 - 15 oz cans black eyed peas
- 1 - 15 oz corn
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 8 oz cooked brown rice chilled
- 2 stalks celery diced fine
- 2 green onions diced fine
- 1 small red bell pepper diced fine
Drain black eyed peas and the corn through a colander; set aside.
In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
Toss to mix all ingredients.
Add the black eyed peas and corn.
Toss to mix all ingredients.
Serve chilled.
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May 25, 2014
Veggie Patties
Florence
Course Vegetarian
Cuisine American
- 1 large egg
- 1/4 cup whole wheat flour
- 1 green onion chopped
- 1 Tbsp horseradish
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup grated carrots
- 1 cup grated parsnips
- 1 cup grated potatoes
- 1 cup grated sweet potatoes
- oil for cooking
Preheat oven to 375°F.
Grease 13x9 baking pan.
Whisk together eggs, flour, onion, horseradish, salt and pepper until well combined.
Add in carrots, parsnips, potatoes, and sweet potatoes and mix well.
Heat cooking oil in large skillet over medium-high heat.
Ladle small piles of mixture into the skillet, press down with a spatula to form patties. Cook until patties are browned, then carefully flip and cook again until browned; remove to baking sheet and continue cooking until all mixture is used.
Bake for 12 to 14 minutes or until patties are cooked through and firm.
Serve hot.
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May 19, 2014
Broiled Black Bean Cheese Burgers
Florence
Course Main
Cuisine American
- 1 - 15.5 oz can black beans drained
- 1 large egg whisked
- 1/2 cup whole wheat bread crumbs
- 1/4 cup finely chopped green onion
- 1/4 cup shredded cheese
- 1/2 tsp cumin
- 1/4 tsp salt
- favorite burger toppings and buns
In bowl mash black beans.
All all remaining ingredients and mix well.
Lightly grease aluminum covered broiler pan.
Divide mixture in to 4 and make firm patties out of them.
Broil until top gets crusty and browned slightly, flip and repeat on other side.
Server on whole wheat buns.
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April 29, 2014
Vegetable Cutlets
Florence
Course Main
Cuisine Indian
- 2 medium potatoes
- 2 carrots
- 1/4 pound beans
- 1 cup peas
- 3 Tablespoons flour
- 1 cup bread crumbs
- 1 teaspoon red chile powder
- salt -- to taste
- 1/2 teaspoon garam masala
Cut and cook all vegetables.
Cool vegetables.
Peel potatoes.
Mash vegetables and potatoes together.
Add salt, red chile powder, besan and garam masala
Mix it thoroughly
The mixture should be slightly thick.
If it is too thin then add another Tablespoon of flour.
Heat 3-4 tsp of oil in fry pan.
Sprinkle tsp. of bread crumbs on a cutting board.
Take a small ball of the vegetable mixture and roll it in the bread crumbs and make sure crumbs get in deep in mixture.
Now take that ball and make a well rounded.
Cook on medium-low.
Cook on both the sides until they are golden brown.
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