1 can (540 ml) black beans, rinsed and drained
3 tablespoons olive oil
1 tablespoon balsamic or wine vinegar
A crushed clove of garlic
1 quarter cup chopped fresh Spanish onion
A handful of fresh chopped green coriander
1 tablespoon olive oil
1 large clove garlic, chopped finely
2 large handfuls fresh arugula or spinach leaves, rinsed
Salt
A pinch or two crushed dried hot red pepper flakes
6 to 8 cherry tomatoes, in halves or quarters
1 ripe avocado
Lime juice
1. Put the rinsed, drained beans into a serving bowl. In a smaller bowl, combine the tree tablespoons olive oil, the vinegar, and the crushed garlic. Beat together and pour dressing into the black beans. Toss gently. Mix in the chopped onion and the coriander.
2. Heat a frying pan on medium heat and put in the one tablespoon of olive oil with the chopped garlic. Saute gently until garlic is golden - this will happen quickly so watch carefully. Burnt, bitter garlic means you have to start over.
3. When garlic is gold, put the arugula/spinach in the pan, with a sprinkling of salt and only the water that clings to the leaves. Cover the pan and let the greens steam for a few minutes. Take off the lid of the pan when the greens are less than half their original volume and look 'wilted'. Sprinkle in the red pepper flakes and stir gently. Turn off the heat when greens are tender and shining with oil.
4. Add the wilted greens to the black beans. Gently mix in the halved tomatoes and the avocado. Sprinkle the salad with lime juice. Add salt to taste Serve at room temperature or slightly chilled.
Makes 2 meal-sized servings.
17 June 2010
Thai-Style Tuna with Red Curry Sauce and Spicy Carrot Salad
This recipe (from Fine Cooking) was originally designed for sirloin steak, but my dad does it with seared tuna and it is *to die for*. I'm going to test it out with tofu (or maybe even some chickpeas?) sometime soon. Not sure that it can be made vegan though - I think the fish sauce is pretty essential.
1-1/2 lb. tuna steaks
Kosher salt and freshly ground black pepper
2 Tbs. canola oil
3 Tbs. fresh lime juice
2 Tbs. fish sauce
2 tsp. light brown sugar
6 medium carrots, peeled and grated
1/4 cup tightly packed fresh cilantro, roughly chopped
1-2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
2/3 cup canned unsweetened coconut milk
1 Tbs. Thai red curry paste
Put 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat. This is the carrot salad to be served with the main protein.
Add 1/3 cup water to a saucepan and bring to a boil (if you used a pan to cook the protein, here's where you would deglaze). Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper.
Thinly slice the tuna across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.
Original recipe
1-1/2 lb. tuna steaks
Kosher salt and freshly ground black pepper
2 Tbs. canola oil
3 Tbs. fresh lime juice
2 Tbs. fish sauce
2 tsp. light brown sugar
6 medium carrots, peeled and grated
1/4 cup tightly packed fresh cilantro, roughly chopped
1-2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
2/3 cup canned unsweetened coconut milk
1 Tbs. Thai red curry paste
Put 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat. This is the carrot salad to be served with the main protein.
Add 1/3 cup water to a saucepan and bring to a boil (if you used a pan to cook the protein, here's where you would deglaze). Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper.
Thinly slice the tuna across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.
Original recipe
20 May 2010
Pesto-carrot Penne with Chickpeas
This recipe came from a weekly food column in the KW Record called "30 Minute Miracles" by Luisa d'Amato. It's great for a weeknight.
2 tablespoons olive oil
1 carrot
3 or 4 cloves garlic, sliced thinly
1 28oz (796 ml) can tomatoes
1 tsp sugar
1 tbsp tomato paste
1 can (540 ml) chickpeas, rinsed and drained
1 tbsp pesto
olive oil and black pepper for garnish
1. Boil salted water in a large pot and put in however much penne/rigatoni you'd like (sauce makes enough for 4 servings).
2. Puree the tomatoes in a blender or the hand blender, set aside.
3. Chop the carrot into bite-sized pieces. Heat the olive oil on medium heat and add the carrot. Fry 5 minutes until the carrot is browned. Put in the garlic pieces and fry 30 seconds. Pour in the pureed tomatoes, the sugar, and the tomato paste. Add the drained chickpeas. Bring everything to a boil and simmer for 20 minutes. Add water if the sauce seems too thick.
4. When the pasta is cooked but still firm to the bite, drain and put it back in the original pot with a little olive oil to prevent sticking. Just before you are ready to serve, stir the pasta into the sauce and simmer for 2 minutes. Serve topped with a little pesto, a drizzle of olive oil, and some fresh black pepper. Makes 4 servings.
Very tasty - might add a bit of blanched spinach next time. I made a big batch and at the leftovers for a week!
Original recipe/photo.
2 tablespoons olive oil
1 carrot
3 or 4 cloves garlic, sliced thinly
1 28oz (796 ml) can tomatoes
1 tsp sugar
1 tbsp tomato paste
1 can (540 ml) chickpeas, rinsed and drained
1 tbsp pesto
olive oil and black pepper for garnish
1. Boil salted water in a large pot and put in however much penne/rigatoni you'd like (sauce makes enough for 4 servings).
2. Puree the tomatoes in a blender or the hand blender, set aside.
3. Chop the carrot into bite-sized pieces. Heat the olive oil on medium heat and add the carrot. Fry 5 minutes until the carrot is browned. Put in the garlic pieces and fry 30 seconds. Pour in the pureed tomatoes, the sugar, and the tomato paste. Add the drained chickpeas. Bring everything to a boil and simmer for 20 minutes. Add water if the sauce seems too thick.
4. When the pasta is cooked but still firm to the bite, drain and put it back in the original pot with a little olive oil to prevent sticking. Just before you are ready to serve, stir the pasta into the sauce and simmer for 2 minutes. Serve topped with a little pesto, a drizzle of olive oil, and some fresh black pepper. Makes 4 servings.
Very tasty - might add a bit of blanched spinach next time. I made a big batch and at the leftovers for a week!
Original recipe/photo.
13 February 2010
Basic Cookie Icing
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla
- 2 drops of dye
Used on shortbread cutouts. Not perfect, but works in a pinch (put it on thin, as it will taste a bit like icing sugar). Make sure cookies are cooled and just apply with a small spoon. I put them in the fridge overnight to ensure they gelled properly, and then they were fine to stack on top of one another.
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla
- 2 drops of dye
Used on shortbread cutouts. Not perfect, but works in a pinch (put it on thin, as it will taste a bit like icing sugar). Make sure cookies are cooled and just apply with a small spoon. I put them in the fridge overnight to ensure they gelled properly, and then they were fine to stack on top of one another.
10 February 2010
To Try: Hokey Pokey
Ingredients
* 1/2 cup sugar
* 4 tablespoons dark corn syrup
* 1 1/2 teaspoons baking soda
Directions
Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the pan's on the heat, though.
Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.
Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing piece of baking parchment or greased foil.
Leave until set and then bash at it, so that it splinters into many glinting pieces.
* 1/2 cup sugar
* 4 tablespoons dark corn syrup
* 1 1/2 teaspoons baking soda
Directions
Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the pan's on the heat, though.
Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.
Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing piece of baking parchment or greased foil.
Leave until set and then bash at it, so that it splinters into many glinting pieces.
06 February 2010
Roasted Brussel Sprouts
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. (I once tried to put them on the pan first and drizzle the oil on top, but it was too much oil and the oven ended up smoking up.)
Pour them on a sheet pan and roast for 35 to 40 minutes (could be closer to 25), until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Optional: Sprinkle with more kosher salt and serve immediately.
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. (I once tried to put them on the pan first and drizzle the oil on top, but it was too much oil and the oven ended up smoking up.)
Pour them on a sheet pan and roast for 35 to 40 minutes (could be closer to 25), until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Optional: Sprinkle with more kosher salt and serve immediately.
03 January 2010
Hummus
Ingredients:
* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3 tablespoons lemon juice (more to taste)
* 1 1/2 - 2 tablespoons tahini
* 2 cloves garlic, crushed (I've done up to 5 if I'm feeling ambitious)
* 1/2 teaspoon salt (makes it rather salty - I think I'll do 1/4 next time)
* 2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. I usually leave chunks, but it can easily be blended until smooth. Add 1/4 cup of liquid from chickpeas.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3 tablespoons lemon juice (more to taste)
* 1 1/2 - 2 tablespoons tahini
* 2 cloves garlic, crushed (I've done up to 5 if I'm feeling ambitious)
* 1/2 teaspoon salt (makes it rather salty - I think I'll do 1/4 next time)
* 2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. I usually leave chunks, but it can easily be blended until smooth. Add 1/4 cup of liquid from chickpeas.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Subscribe to:
Posts (Atom)