Archive for the ‘Recipes’ Category

Tomato Dill Soup

Tomato Dill Soup

Yummy stuff for when you have a plethora of Tomatoes

Bethany and I made this when we had more tomatoes and dill than we thought possible to use. I know the tomato season had passed on the east coast but if these flavors are some that excite you then this soup will not disappoint. It is the perfect companion to a grilled cheese sandwich or some crusty dipping bread.
-Max

  • 1 stick sweet butter
  • 3 cups of onions, peeled and sliced
  • 2 cloves of garlic
  • 1 bunch of fresh dill, finely chopped, plus dill sprigs for garnish
  • salt and freshly ground pepper
  • 1 qt. stock
  • 3 lbs. of tomatoes, seeds squeezed out
  • 1 tsp. allspice
  • grated zest of one small orange
  • sour cream, to garnish(optional)

Melt butter in soup pot. Add onions and cook over low heat, covered, until tender, about 20 minutes. Add garlic and cook for another 5 minutes. Add half of the dill, season to taste with salt and pepper and cook uncovered for another 15 minutes. Add stock, tomatoes and allspice. Bring to a boil, reduce heat, and simmer for 45 minutes. Add orange zest, remove from heat and cool slightly. Transfer soup to a food processor and puree the soup. Return to pot, add the remaining dill, and simmer for 5 minutes.
Serve soup hot or cold with a dollop of sour cream and a sprig of dill for garnish.
Makes 6 portions.

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Eli’s Apple Jacks (Apple Pancakes)

You are all formally invited to my house every sunday at 11:00 for a pancake brunch/ potluck. Today I made possibly a better pancake recipe than last weeks pumpkin.
Try it or be a fool.
-Eli

A fluffy sweet apple-ey flapjack that screams to be eaten.

Difficulty: Easy

Prep Time: 20 minutes

Yeild: 4-6 servings

  • 2 cups flour
  • ¼ cup sugar
  • 2 ¼ teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoons salt
  • 1 ½ teaspoons cinnamon
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup vanilla soda
  • ¼ cup melted butter
  • ½ cup apple sauce
  • 1 chopped apple ( ½ in. squares or something like it)

Serving suggestions: Whipped cream and maple syrup, honey

In a large bowl sift together the flour, sugar, baking powder, baking soda, cinnamon and salt.

Beat the eggs with buttermilk, soda, applesauce, chopped apples and melted butter.

Combine the wet and dry ingredients into a lumpy batter, being careful not to over mix.

Turn your skillet up to medium heat. Spoon 1/3 cup of batter into the skillet. Cook for 2 to 3 minutes on each side.

Kitty Litter Cake

My mom sent me this wacky recipe. Apparently they made it at church work camp this summer. Is this what they’re teaching kids in church these days??

—-

Want to be forever eliminated from the guest list? Just take this to your next “potluck” dinner!!! Completely edible and delicious (so I’m told, I haven’t tried it yet).

CAKE INGREDIENTS:

  • 1 box spice or German chocolate cake mix
  • 1 box white cake mix
  • 1 package white sandwich cookies
  • 1 large package vanilla instant pudding mix
  • A few drops green food coloring
  • 12 small Tootsie Rolls

SERVING “DISHES AND UTENSILS”

  • 1 NEW cat-litter box
  • 1 NEW cat-litter box liner
  • 1 NEW pooper scooper

Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more Tootsie Rolls. Bury the Rolls decoratively in the cake mixture, then scatter green crumbs lightly over top.

Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!

—-
P.S. I love my mom for a number reasons, not the least of which is, for a minister she’s got an amazing ability to laugh at my irreverent jokes.

Jana’s Winter Sicky Soup

When winter has you sniffling and sneezing, strain the broth from this soup and drink as much as you can all day long. If you’re not sick but just want a wonderful soup to get you through the winter blahs, Jana’s hearty soup will do it .

  • ½ medium butternut squash, peeled & cubed
  • 4 medium carrots, sliced
  • ½-1 cups burdock roots, sliced
  • ½ dandelion root, chopped
  • 2 tbsp olive oil
  • ½ medium white onion
  • 4 tbsp fresh ginger, grated
  • 8 cloves of garlic, chopped
  • 8 cups of vegetable stock or water
  • 1 tsp cayenne pepper
  • 1 tsp curry powder
  • Pinch of salt
  • 2 tbsp fresh rosemary, chopped
  • 3 lemon slices
  • 4 whole leaves of collard greens, roughly chopped
  • ¼ cup Miso
  • ¼ cup green onions, chopped (garnish)

In a large soup pot, sauté the squash, carrots, burdock root and dandelion roots in oil on medium-high heat for 5-10 minutes or until ingredients are tender. Add onions, ginger, and garlic and cook 5 minutes more. Pour in the stock and add the cayenne, curry, salt, rosemary, lemon, and collard greens and simmer on medium-low heat for 40 minutes. Remove from heat, stir in miso and let stand 5 minutes before serving. Garnish with green onions. Makes 4-6 servings

From How It All Vegan

Corn Bread, the Martha Way

  • 1 1/2 cups yellow cornmeal
  • 1 cup sifted all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 eggs, slightly beaten

Preheat the oven to 400 degrees. Butter a 9 X 5 X 3-inch loaf pan or
36 tiny muffin tins.

Combine the cornmeal, flour, sugar, baking powder, and salt in a large
bowl. Mix the milk, butter, and eggs in a medium-size bowl. Stir the
milk mixture into the cornbread mixture just until moistened.

Pour batter into the prepared pan or spoon into tiny muffin tins. Bake
until golden, 35 to 40 minutes for loaf, 18 to 20 minutes for muffins.
Cool on a wire rack 5 minutes. Remove from pan; cool completely on
rack.

From The Martha Stewart Cookbook: Collected Recipes for Every Day

Pumpkin Pancakes

Sent by Eli Hurwitz. Thanks Eli!

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 6 servings

  • 2 cups all-purpose flour
  • 1/8 cup and 1 tablespoons brown sugar
  • 1/2 tablespoon and 1/2 teaspoon baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons ground allspice
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cups milk
  • 1/2 cups Ginger Ale/ Ginger Beer
  • 1 cups pumpkin puree
  • 1 egg
  • 1/8 cup vegetable oil
  • 1/8 cup apple cider vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Burrito Pie

  • 1 large, very ripe avocado
  • 1 garlic clove, minced
  • 2-3 green onions, finely chopped
  • 1tbsp sour cream
  • 1 tbsp lemon juice
  • 1 19-oz can pinto beans, drained and rinsed
  • 1 cup salsa
  • 2 tbsp pickled jalapenos, minced
  • 1 tbsp chili powder
  • ½ tsp ground cumin
  • 5 8” flour tortillas
  • 1 ½ cups cheddar cheese, grated

Preheat oven to 350° F. In a small bowl, mash together the avocados, garlic, green onions, sour cream and lemon juice until smooth. Set aside. In a medium bowl, mash together the pinto beans, salsa, jalapenos, chili powder and cumin. Set aside. Lightly oil a deep dish 8-inch pie plate and start to layer. Lay down a tortilla, then half the bean mixture. Follow with another tortilla, half the avocado mixture and ½ cup cheese. Continue with an additional tortilla, the remaining bean mixture, another tortilla, the remaining avocado mixture, ½ cup cheese and a final tortilla. Cover with tinfoil and bake for 25 minutes. Remove cover, top with remaining cheese, and bake for an additional 5 minutes. Cut pie into wedges and served.

From La Dolce Vegan

Eggplant Parm

So here is the recipe to turn all of you eggplant haters out there
into eggplant lovers. This is quick, easy and delicious. Make it with
spaghetti and it is a full meal. Make more and it would be great at a
party. Add some salad and bread and you have all of your courses and
will certainly leave the table satisfied.

  • 1 eggplant (peeled and sliced into half inch slices)
  • mozzarella cheese (get the good stuff)
  • sauce (your favorite, I use a simple marinara)
  • breadcrumbs(with Italian herbs or make up your own herb mixture)
  • egg
  • olive oil

Beat egg in shallow dish or bowl. Pour small amount of breadcrumbs
into a second bowl. Don’t put too many crumbs in at once as they get
chunky with egg yolk. Pour enough olive oil into a frying pan to
thinly coat the bottom, add more durring cooking if needed.
Dip eggplant slices into eggyolk, let eccess drip off, and coat both
sides in breadcrumbs.
Cook eggplant in pan till brown on both sides, be careful not to burn,
lay on paper towel to drain off excess oil.
Assemble:
In a baking dish put down one piece of eggplant, a small handful of
cheese( or more if you like) and second piece of eggplant. repeat with
remaining ingredients. cover dish in foil and bake at 375 for 10 -12
minutes.
uncover, add remaining cheese to top of each pile and pour in some
sauce. cook for another 10 minutes.

If eggplant pierces easily with a fork it is done

optional: you can add sliced mushrooms, olives, spinach, basil leaves
or whatever your tastebuds desire between the layers.
Thanks Max!

Bubble and Squeak

Yummy comfort food for potato lovers! This is an English dish, and the
name comes from the sounds that emerge from the frying pan while it
cooks. It pairs well with a green veggie or salad on the side.

  • 10 to 12 medium potatoes, steamed until just tender and peeled
  • 4 tablespoons olive oil
  • 1 small onion, coarsely grated
  • 1/2 medium green cabbage, coarsely grated or sliced into 1/4-inch
  • strips (approximately 4 cups)
  • 3 to 4 tablespoons water
  • Salt-free seasoning
  • Freshly ground pepper

1. Grate the potatoes on a coarse grater (works best if potatoes have
been chilled for several hours). Place 2 tablespoons oil in a nonstick
skillet at least 10 inches across. Heat the onion and saute over
medium heat until soft.

2. Add cabbage and continue sauteing, adding 3 to 4 tablespoons water
to keep cabbage from scorching, until cabbage turns bright green and
soft. Add potatoes, seasoning, and pepper to taste. Mix thoroughly.

3. With a spatula, press mixture evenly into pan to form a flat cake.
Cook over medium heat until the bottom of the cake is browned and
crispy, approximately 15 minutes.

4. Cover pan with a flat platter or pizza tray and invert skillet to
remove cake. Add remaining 2 tablespoons oil and coat entire skillet
evenly. Slide potato cake carefully back into skillet and press down
to brown second side. Cook until surface of cake is crispy and inside
is soft. Slide onto a serving platter and cut into pie-shaped wedges.

Serves 4 to 6.

From: The American Vegetarian Cookbook by Marilyn Diamond

Thanks Abbi!

Chili Season!

Just made this on Saturday for my first chili of the year. After a nice long bike ride to our company picnic and three hours hanging out in the cold and rain, coming home to drink a few stouts and cook this chili made for a perfect afternoon. Note the relatively small batch size. If you’re cooking for many or want to have leftovers you’ll want to double or triple the recipe.

  • 1 small onion, chopped
  • 1 tbsp olive oil
  • ½ small red bell pepper, chopped
  • 1 cup water or vegetable stock
  • 1 cup apple juice
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 1 3.8-oz can pickled green chilies (I used three dried chilies instead)
  • 1 19-oz can black beans, drained and rinsed
  • 1 5.5-oz can tomato paste
  • ¼ cup basmati rice
  • ¼ cup fresh cilantro, minced
  • ½ cup rice or soy cheddar “cheese” grated (optional)

In a large saucepan on medium heat, sauté the onions until translucent. Add the red peppers and sauté for an additional 2-3 minutes. Add the water, juice, oregano, cumin, salt, cayenne, and chilies. Bring to a boil, then reduce heat and simmer for 5 minutes. Stir in the beans, tomato paste and rice. Cover with lid and simmer for 15-20 minutes or until rice is cooked; stir occasionally to prevent from sticking. Stir in cilantro just before serving and top each bowl with “cheese” and/or soy sour cream. Makes 2 large or 4 small servings.

From La Dolce Vegan