A few weeks back, I had a pretty nice supply of fresh spinach. I started looking for some recipes, and this one was quite out of my comfort zone, but I chose it because it could be made ahead and served at room temperature. This is a great recipe to help you fool your husband. It looks like you slaved away all day, but your kitchen is perfectly clean when he gets home because the food was made earlier in the day. I served it with a sandwich and hardly had any dishes to clean after dinner.
1/2 cup shaved Pecorino cheese (original recipe calls for feta)
2 teaspoons lemon juice
1 tablespoon dried mint, crushed
1 teaspoon dried dill
Sallt and black pepper to taste
In your largest pan, saute onions on high until beginning to soften. Add zucchini and heat until cooked through and getting soft. Add sugar snap peas to defrost. Stir in rice and seasonings: lemon juice, herbs, and black pepper. Serve warm or place in bowl to serve at room temp. Top with shaved cheese.
This was better than I imagined. And Nora devoured it. . .and Paul's. I originally made this dish for a dessert for guests. But Nora got a fever, which called off dinner plans. We (Paul's sister and brother-in-law were here.) ate the sorbet, anyway, and got two meals out of it instead of one!
Recipe for Tropical Fruit Sorbet
2 cups Bananas, mashed and frozen
2 cups Pineapple, diced and frozen
1 cup mango, diced and frozen
4 Tablespoons Lime Juice
10 Mint Leaves
4 Tablespoons Water (or more based on your processor)
Note: The pineapple and mango should total about 24 oz.
Minus the water, combine ingredients in food processor and puree. Add water gradually to help "cream" the fruit, but not to make it too runny. Originally, the fruit will just looked chopped. It will eventually smooth out. Pour sorbet into freezer-safe pan, cover and freeze. Let sit out 5-10 minutes before serving.
This recipe can be done in batches in a mini-processor, which is what I have. But a warning, it works the motor hard. My processor is still going, but it certainly got warm and a little smelly by the end of my preparation.
I made this for a lunch with friends last week, and since one of them called for the recipe yesterday, I thought I'd better make up the recipe and show the picture. The beauty of salads sometimes is that you can through anything into it and make it work. Moreover, it's very forgiving provided you have a great dressing. Also, I've loved having banana peppers on my patio because I can just cut the hot ones and add them to the salad instead of using crushed red pepper, which feels so "coarse" in what is mostly a soft and simple salad.
Recipe for Cucumber Couscous Salad
1 cup cooked whole wheat couscous
1 small-to-medium cucumber, thinly sliced (like on a mandolin)
2 banana peppers, sliced
1/4 cup sweet onion, diced (Green onions may work well, too.)
1 tomato diced
2 tablespoons dehydrated parsley
1 tablespoon fresh mint (or about 10 large leaves)
1/2 teaspoon herbed salt
1 tablespoon lemon juice
Drizzle olive oil
1 teaspoon garlic powder, optional
Combine ingredients in serving bowl. Stir carefully. Serve immediately or chill to marinate flavors
Simple and quick, I loved this mint pesto recipe from The Thin Chef. I can imagine a few ways to use it. Even the original concept, on pizza, sounds quite yummy and unusual. But the busy day I served this, a good coat of pesto on orzo-shaped pasta made the most sense. Nora was just learning to grasp slippery pasta. Next time, I'd love to try this on whole wheat pasta because it isn't as delicate as a tomato sauce. It can handle the extra grain of the heavy pasta.
My garden has not turned out as well as I had planned. But, I don't beat myself up. I'm new to this. It just kinda feels like a waste of money. I'm happy to hear advice if anyone wants to assist in my cluelessness.
Last night before the Full Plate Diet lecture, we went to Dandelion CommuniTea Cafe. After we talked it up so much, Garrett had our favorite, The Giddyup. Graycen had the enourmous hommus, cucunber, tomato sandwich. It's definitely big enough to feed an adult, too.
I stepped outside my back door on Friday and to my surprise, I see positive changes in my little plants in our container garden. I was so excited, I called my parents immediately. I'm so glad to know that growing our own items really isn't as hard as I expected. In fact, it's quite a lot of fun. And what a blessing to watch the plants grow and change. I've included just a few pictures so as not to bore you.
I write this post with my humblest and sincerest apologies to cookbook author, Mary Sheehan. Paul won a copy of her cookbook quite some time ago, and there was always something keeping me from investigating it and cooking some of her recipes. Well, I dug out the book when I was rearranging the kitchen. (I've read you should create a door in your kitchen with unbreakables so a child can play without restriction. I'm getting ready!) And I came across a recipe to use quinoa.
While Nora and I were outside enjoying the spring weather a couple days ago, I looked around sadly at our herb garden. I took a picture and decided I would share my desires and plans to improve our little urban garden. Mind you, this is not all of our garden, and I'm sorry to say, isn't the worst either. (The rocket is more depressing.) Fortunately, the rosemary on the front porch is considerably happier, which makes me not feel as bad.
I really had a hard time finding a simple and appealing recipe for tabouleh. I finally found an excellent one. I served this as a series of "dips" for a buffet meal to a group of 20. People asked for the recipe when it was over and I overheard one educated individual say "That green stuff is good, too." Tabouleh and a hommus side went well with warm un-pocketed pita bread. I noticed a good number of people making sandwiches out of it.
The idea for this refreshing "Last Rose of Summer" drink came as I was reading a Southern-style cookbook at Tuesday Morning. I had the ingredients and it seemed like a great way to stop and think back on the summer and look forward toward winter. I made enough for about 6 servings. It was just strong enough to leave room for adding sparkling water for that extra kick.
This was a fabulously colored vegan dinner focused on vegetables easily accessible in our local stores. I really enjoyed it, but Paul said that the frozen lime juice I had defrosted to mix with the sugar snap peas. I do caution cooks to follow the recipe closely because the peas did not hold their bright green color.
The recipe for the peas came from foodnetwork.tv called Mint Sugar Snap Peas. I did use frozen peas and would be happier trying the recipe with fresh peas in the future. I used the roasted sweet potato recipe with olive oil, seasoned salt, and fresh rosemary for the red potatoes; and I sliced some very ripe tomatoes.