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Archive for April, 2010

Much, much better than your mother’s potato salad!

Mustard potato salad

1 – 2 pounds potatoes (I used red potatoes)

4 – 5 hard boiled eggs, peeled and diced

1/4 sweet onion, diced

1/2 cup diced celery

1/4 cup pickle relish

3 tablespoons grainy mustard

1/2 cup low-fat mayonnaise

Clean the potatoes; boil them whole, til tender. Allow to cool, then dice into large chunks.

In a small bowl, whisk the mayonnaise, mustard, and pickle relish together. Add salt and freshly ground pepper to taste. In a large bowl, stir all the ingredients together, except the eggs. Then add the eggs and gently stir in. Makes 4 – 6 servings.

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Simple and easy, this was a light yet filling quickie dinner for us.

Chicken and coleslaw wrap (from the Mayo Clinic)

1 package grilled chicken strips, from Trader Joe’s, cut into bite-sized pieces

1 package of pre-shredded cabbage or coleslaw (without dressing, of course!)

1 4-ounce can crushed pineapple, drained

1/4 – 1/2 cup dairy-free ranch dressing (I found this in my local Whole Foods store), using just enough to moisten everything

one package of whole wheat flour tortillas (8″ diameter)

In a large bowl, add the chicken, coleslaw, pineapple, and ranch dressing. Stir to mix evenly. Cover and refrigerate for a half hour.

When ready to serve, top each tortilla with the coleslaw mixture. Fold both sides of each tortilla up over the filling, and then roll to close. Makes 4-6 servings.

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I really loved this. In spring, the haricot verts are particularly sweet, and all the ingredients worked so well together. The original recipe calls for goat cheese; I modified it here and there, and simply added little pats of soy cream cheese. Delicious.

Barley and corn salad with arugula and haricot vert

1/3 cup pearl barley

1/2 pound haricot vert (slim green beans), trimmed and cut into 2″ segments

1 cup fresh corn kernels (from about 1 large ear)

1 large bunch of arugula (about 4 ounces total)

1/4 cup extra virgin olive oil

1/8 cup white wine vinegar

1 tablespoon minced shallots

1 tablespoon minced fresh thyme

1 teaspoon dijon mustard

little pats of soy cream cheese

Cook barley in medium saucepan of boiling salted water until tender, about 30 to 40 minutes. Drain; cool. Transfer to a large bowl.

Cook haricot vert in a large pot of boiling salted water until crisp-tender – about 3 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop washed and dried arugula; add to bowl with barley mixture.

Whisk olive oil, vinegar, shallots, thyme, and dijon mustard in a small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper. Sprinkle the little pats of soy cream cheese and serve. Makes 4 servings.

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It’s not very often that you run across a soy ice cream recipe that stands way above the rest. But here it is. The flavor is superlative, texture creamy, and there quite honestly is not a detectable hint of that “soy” flavor anywhere. Just good, wholesome ice cream. My unlimited gratitude to Couldn’t Be Parve blog. It takes a little extra work to make it, but it’s soooo worth it. This one is a definite keeper for me.

Burnt caramel ice cream

For the caramel mix-in:

1/2 cup sugar

3/4 teaspoon good quality sea salt

For the ice cream custard:

3 cups almond milk, divided

1 cup soy milk powder

1/2 cup canola oil

1 1/2 cups sugar

4 tablespoons salted margarine

scant 1/2 teaspoon sea salt

6 large egg yolks

1 teaspoon vanilla extract

To make the caramel mix-in: Spread the 1/2 cup of sugar in an even layer in a medium-sized heavy duty saucepan. Line a baking sheet with a silicone baking mat, or spray it lightly with oil.

Place the pot over medium heat and cook until the edges of the sugar begin to melt. Using a heatproof spatula, gently stir the liquefied sugar from the bottom and edges towards the center. Continue until all the sugar is dissolved. Continue to cook, stirring occasionally, until the caramel just begins smoking. Immediately sprinkle in the 3/4 teaspoon salt without stirring and pour the caramel onto the prepared baking sheet. Lift up the baking sheet immediately and tilt and swirl it almost vertically to get the caramel to form as thin a layer as possible. Set it aside.

To make the ice cream base: Make an ice bath by filling a large bowl about 1/3 full with ice cubes and adding enough water that they are just floating. Pour 1 cup of almond milk into a medium bowl. Set the bowl over the ice bath and place a fine mesh strainer on top of it.

In a medium bowl whisk together 1 cup of almond milk, the soy milk powder, and the oil. Set aside. Pour 1 1/2 cups sugar in a heavy saucepan in an even layer. Cook over moderate heat, until the edges of the sugar begin to melt. Using a heatproof spatula, gently stir the liquefied sugar from the bottom and edges towards the center. Continue until all the sugar is dissolved. Continue to cook, stirring occasionally, until the caramel just begins smoking. Immediately remove it from heat and stir in the margarine and salt. Once the margarine is melted gradually whisk in the almond milk mixture. The caramel may harden and clump. Place the pot over low heat and stir until the caramel is all melted. Stir in the remaining cup of almond milk.

Whisk the yolks in a small bowl and slowly pour some of the warm caramel mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the pan and cook the custard, stirring constantly, until it thickens. Make sure to stir all the way to the bottom and around the sides.

Pour the mixture through the strainer into the almond milk set over the ice bath. Stir in the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or overnight.

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, crumble the hardened caramel praline into very little pieces.

Once the caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm. Makes one quart.

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Mmmmmm. Mmmmmmm. Mmmmmmm.

Turkey meatballs with golden raisins and pine nuts (modified ever so slightly from Orangette)

1 pound ground white-meat turkey

1 small onion, minced

1 egg

1/4 cup finely chopped cilantro

1/2 cup toasted pine nuts

1/2 cup golden raisins

1/2 cup fine bread crumbs

a few pinches ground cumin

1/2 teaspoon salt

1 few pinches freshly ground pepper

olive oil

Mix all ingredients except olive oil together in a bowl, evenly mixed but not overworked. Form the mixture into balls of about 1-1/2 inched size. Heat a thin film of olive oil in a heavy skillet over moderate heat, and saute the meatballs in batches so they’re not crowded. As they begin to color, turn them regularly so that they are golden on all sides and evenly browned. Serve warm, hot, or cold.

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Although I usually think of eating brussels sprouts during the fall, this recipe looked so inviting, and very green and springy. Easy to make with a food processor, and quite addicting.

Hashed brussels sprouts with poppy seeds and lemon (from Orangette blog)

1 1/4 pounds Brussels sprouts

1 1/2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 medium garlic clove, minced

1 tablespoon poppy seeds

1/4 cup white wine

1/4 teaspoon salt

Cut the stems from the Brussels sprouts and remove any blemished leaves. Hash them in a food processor fitted with the slicing disc attachment.

In a large bowl, toss the hashed Brussels sprouts with the lemon juice.

In a large skillet, warm the olive oil over high heat, almost to the smoking point. Stir in the hashed sprouts, garlic, and poppy seeds. Add the wine, and cook for about 3-4 minutes, stirring constantly, until the sprouts are bright green and lightly softened but still barely crunchy. Reduce the heat to low, season with salt, and cook for 1 minute more. Remove from pan and serve. Makes 4-6 servings.

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A flavorful and soothing soup, from Kalyn’s Kitchen. I made this nondairy with nondairy creamer (confession: I only used 1/2 cup), and I cheated by using some Trader Joe’s frozen brown rice that I zapped in the microwave and added to the soup.

Curried chicken and broccoli soup

6 cups chicken stock

1 tablespoon olive oil

2 teaspoons sweet curry powder

1/2 teaspoon dried thyme

1 cup cooked chicken, diced in 1/2″ pieces

1/2 cup cooked brown rice

1 cup broccoli florets, diced into 1/4″ pieces

1/2 cup nondairy creamer

to thicken soup:

1 tablespoon margarine

2 tablespoons flour

1/2 cup chicken broth

In a large saucepan, heat 1 tablespoon olive oil, add onion, and saute 5 minutes over low heat. Add curry powder and saute 2 minutes more. Stir in chicken stock, thyme, and cooked chicken and simmer 15 minutes. Add the rice and 1/2 cup water and broccoli, and simmer 10 minutes more.

While soup simmers, in small saucepan, melt the second tablespoon margarine. Whisk in 2 tablespoons flour and cook over very low heat for 3 minutes (don’t brown). Whisk in 1/2 cup chicken stock and cook at low simmer 5 minutes, til it starts to thicken. Whisk in nondairy creamer and heat 2 – 3 minutes, but do not boil.

Reduce heat to large pot of soup to low, then gently stir in the thickened cream mixture. Heat for a few minutes more and serve. Makes 6 servings.

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