I'm back to playing the Sunday Game of the Week on Cooking Light's Great Food Boards. The cookbook this week is age based and mine turned out to be The Bread Lovers Bread Machine Cookbook by Beth Hensperger. I've been wanting to make some bread and I have some semolina flour that I bought for pizza but decided that I like the cornmeal better so I want to use this up. I found this recipe and it doesn't need any modificatios although I used half of the olive oil called for. I made a radish sandwich for lunch today using this bread and wow! the whole is greater than the sum of the parts. YUM! Brushetta tomorrow!
Semolina Country Bread
Pane di Semola is made using a simple straight dough. Be sure to use the finely ground semolina flour that is used for making pasta rather than the coarser grind that is similar to farina, a protein-rich flour also ground from durum wheat. This bread is a good one to choose if you will be using the Delay Timer. It is fantastic warm with garlic butter melting in, and also makes great bruschetta.
2-pound loaf
1 3/4 cup water
3 tablespoons olive oil
2 1/4 cups bread flour
1 3/4 cups semolina flour
2 tablespoons seesame seeds
1 tablespoons plus 1 teaspoon gluten
2 teaspoons salt
2 1/4 teaspoons SAF yeast or 2 3/4 teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the French Bread or Basic cycle; press Start. (This recipe may be made using the Delay Timer.)When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Sunday, June 24, 2007
Saturday, June 23, 2007
Spanish Omelet
I made this Tuesday. I am trying to do better with the photography and now maybe video!
The omelet was very tasty although I would have liked more saffron flavor to have come through. DH's version was very close to the recipe as posted just no onions. My version, cooked separately, had onion but was not put in an omelet but served over steamed kale. I love kale- the filling was great on its own and I had the leftovers for lunch minus the kale (and egg!)
4 1/2 flamingos for taste and ease for both DH and I.
Spanish Omelet with Peas, Potatoes, and Saffron
A Year in a Vegetarian Kitchen
Salt
1/2 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 pound peas in pod, shelled (about 2/3 cup)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon saffron threads, crumbled between your fingers
6 large eggs
freshly ground black pepper
Bring about 1 quart water to boil in a medium saucepan over high heat. Add salt to taste and the potatoes and cook until the potatoes are just beginning to soften but are not at all mushy, about 7 minutes. Add the peas and continue to cook until the veggies are barely tender, about 3 minutes. Drain and set aside to cool slightly.
Meanwhile, heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium heat. (I used a regular skillet and it didn't stick.) Add the onion and 1/4 teaspoon salt and cook until softened, about 8 to 10 minutes. (If the onion starts to brown, lower the heat.) Add the saffron and cook until aromatic, about 1 minute. Set the pan asite to let the onions cool slightly.
With a fork, beat the eggs, 1/4 teaspoon salt, and several grindings of pepper together in a medium bowl until well combined. Beat in the peas, potatoes, and onions, scraping the skillet as clean as possible.
Move an oven rack to the top position and heat the broiler. Heat the remaining 1 teaspoon oil in the empty skillet over medium-low heat. When the pan is hot, swirl the oil to coat the pan bottom evenly (and sides if using a reg skillet!). Add the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet, until the bottom of the omelet is golden brown and the eggs are runny just on top, about 8 minutes.
Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Watch carefully to prevent the omelet from burning.
Remove the pan from the broiler. The omelet can be cooled to room temp in the pan if desired. Once cooked, the omelet can be removed from the pan whole and chilled for several hours. Cut the omelet into wedges and serve.
The omelet was very tasty although I would have liked more saffron flavor to have come through. DH's version was very close to the recipe as posted just no onions. My version, cooked separately, had onion but was not put in an omelet but served over steamed kale. I love kale- the filling was great on its own and I had the leftovers for lunch minus the kale (and egg!)
4 1/2 flamingos for taste and ease for both DH and I.
Spanish Omelet with Peas, Potatoes, and Saffron
A Year in a Vegetarian Kitchen
Salt
1/2 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 pound peas in pod, shelled (about 2/3 cup)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon saffron threads, crumbled between your fingers
6 large eggs
freshly ground black pepper
Bring about 1 quart water to boil in a medium saucepan over high heat. Add salt to taste and the potatoes and cook until the potatoes are just beginning to soften but are not at all mushy, about 7 minutes. Add the peas and continue to cook until the veggies are barely tender, about 3 minutes. Drain and set aside to cool slightly.
Meanwhile, heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium heat. (I used a regular skillet and it didn't stick.) Add the onion and 1/4 teaspoon salt and cook until softened, about 8 to 10 minutes. (If the onion starts to brown, lower the heat.) Add the saffron and cook until aromatic, about 1 minute. Set the pan asite to let the onions cool slightly.
With a fork, beat the eggs, 1/4 teaspoon salt, and several grindings of pepper together in a medium bowl until well combined. Beat in the peas, potatoes, and onions, scraping the skillet as clean as possible.
Move an oven rack to the top position and heat the broiler. Heat the remaining 1 teaspoon oil in the empty skillet over medium-low heat. When the pan is hot, swirl the oil to coat the pan bottom evenly (and sides if using a reg skillet!). Add the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet, until the bottom of the omelet is golden brown and the eggs are runny just on top, about 8 minutes.
Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Watch carefully to prevent the omelet from burning.
Remove the pan from the broiler. The omelet can be cooled to room temp in the pan if desired. Once cooked, the omelet can be removed from the pan whole and chilled for several hours. Cut the omelet into wedges and serve.
This week's menus and CSA recipes
I had thought to post weekly menus and decided to well, do it! I liked the way I used the tortillas and eggs for two meals. My mom introduced me to a foodtv show by Robin Miller (I think) that emphasizes making extra of some things to use later in the week.
Sun- Tacos- mine was all veggie, no cheese. DH likes fake taco meat in his.
Mon- take out Chinese- I had mu shi veggies with no egg and DH had the chef's special chicken.
Tues- Spanish omelet- A Year in a Vegetarian Kitchen I made double the filling and served mine over kale (no egg). Also served a side dish of green beans steamed and then seasoned with garlic.
Wed- lunch was the pea salad and a friend made cantalope soup. DH had leftover Spanish omelet.
Thurs- Mexican Eggs- Real Simple- I left out the egg and served chopped romaine and tomatoes over my tortilla spread with veggie refried beans. DH had the eggs and sprinkled some cheese over his.
In my CSA box that made for delightful breakfasts and lunches as well as dinners- radishes, beets, spinach, red leaf lettuce, zucchini, yellow squash, onions, peas, green beans, and the most delicious apricots! So far I am very very happy with my csa experience. I bought a half share and the amount is just right for me and the bit that DH will eat. There has been variety and the quality is excellent. Marge is wonderful and her veggies and fruit are grown chemical free. I have had 4 boxes and can't wait til 10 am today when I go pick up my fifth. I finished reading Animal, Vegetable, Miracle yesterday and loved it. I started thinking about eating locally- this has been the buzz lately. I agree with trying to support local farmers especially those that are organic or chemical free but I also believe in trade. We are lucky to have Florida and California to grow veggies and fruits over a long growing season. I would definitely pass on those nasty winter tomatoes (I love eating the tomatoes and strawberries when I visit my mom in FL in the spring!!) but I do love my kale even when its not in season here. And I love my coffee and tea. I am so happy to have discovered Marge and her chemical free farm. There are two large farms near me that include pick your own but they are not organic. I think I have decided to eat locally as much as possible esp with the veggies- they do taste soooooo much better, but I will not limit my diet to 100 miles.
recipes using CSA veggies
sliced tomato with a light sprinkle of Penzey's Fox Point Seasoning
Pea Salad- foodwishes.com
Spanish Omelet- A Year in a Vegetarian Kitchen
Garlicky Green Beans
Red Leaf Salad with Apricots
Spinach Salad
tacos- veggie version
Mexican Eggs- Real Simple- my veggie version
Zucchini Coins- Vegetarian Cooking for Everyone
Chickpea and Spinach Curry- Vegan with a Vegeance
beets- saving and hoping for more to can using an Alton Brown recipe
Sun- Tacos- mine was all veggie, no cheese. DH likes fake taco meat in his.
Mon- take out Chinese- I had mu shi veggies with no egg and DH had the chef's special chicken.
Tues- Spanish omelet- A Year in a Vegetarian Kitchen I made double the filling and served mine over kale (no egg). Also served a side dish of green beans steamed and then seasoned with garlic.
Wed- lunch was the pea salad and a friend made cantalope soup. DH had leftover Spanish omelet.
Thurs- Mexican Eggs- Real Simple- I left out the egg and served chopped romaine and tomatoes over my tortilla spread with veggie refried beans. DH had the eggs and sprinkled some cheese over his.
In my CSA box that made for delightful breakfasts and lunches as well as dinners- radishes, beets, spinach, red leaf lettuce, zucchini, yellow squash, onions, peas, green beans, and the most delicious apricots! So far I am very very happy with my csa experience. I bought a half share and the amount is just right for me and the bit that DH will eat. There has been variety and the quality is excellent. Marge is wonderful and her veggies and fruit are grown chemical free. I have had 4 boxes and can't wait til 10 am today when I go pick up my fifth. I finished reading Animal, Vegetable, Miracle yesterday and loved it. I started thinking about eating locally- this has been the buzz lately. I agree with trying to support local farmers especially those that are organic or chemical free but I also believe in trade. We are lucky to have Florida and California to grow veggies and fruits over a long growing season. I would definitely pass on those nasty winter tomatoes (I love eating the tomatoes and strawberries when I visit my mom in FL in the spring!!) but I do love my kale even when its not in season here. And I love my coffee and tea. I am so happy to have discovered Marge and her chemical free farm. There are two large farms near me that include pick your own but they are not organic. I think I have decided to eat locally as much as possible esp with the veggies- they do taste soooooo much better, but I will not limit my diet to 100 miles.
recipes using CSA veggies
sliced tomato with a light sprinkle of Penzey's Fox Point Seasoning
Pea Salad- foodwishes.com
Spanish Omelet- A Year in a Vegetarian Kitchen
Garlicky Green Beans
Red Leaf Salad with Apricots
Spinach Salad
tacos- veggie version
Mexican Eggs- Real Simple- my veggie version
Zucchini Coins- Vegetarian Cooking for Everyone
Chickpea and Spinach Curry- Vegan with a Vegeance
beets- saving and hoping for more to can using an Alton Brown recipe
Friday, June 22, 2007
pea salad
I have been getting the best English peas in my csa box. I tried cooking them like edamame as suggested by Jack Bishop in A Year in a Vegetarian Kitchen- good but not to my liking. I found this recipe on YouTube. I think it still needs tweaking- I may have used too much pasta and not enough mint. I hope I get some more peas tomorrow!
ETA that I checked more into foodwishes.com and found it a great site. Well organized and I love the watching the video of Chef John preparing the recipes. I recommended checking it out!
Spring Pea Salad
foodwishes.com
http://foodwishes.blogspot.com/search/label/Salads
8 ounces pasta- he used star shaped, I could only find orzo. I passed on the alphabet pasta which may have worked because of the size but hey, it's summer!
1/2 cup peas
1/4 cup olive oil
1/3 cup olive oil (I used a bit less)
1 tsp salt
1/2 tsp freshly ground pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh mint. chopped
I also added basil- didn't work and lemon basil- very nice but not necessary.
Shell peas and place in a colander. Cook pasta, drain over the peas. This will cook the peas just right. Let sit for a moment. In a small bowl, mix the olive oil, lemon juice, and salt. Put the peas and pasta in a serving bowl and mix in the olive oil and lemon juice dressing. Let cool to room temperature. Mix in the fresh herbs just before serving.
ETA that I checked more into foodwishes.com and found it a great site. Well organized and I love the watching the video of Chef John preparing the recipes. I recommended checking it out!
Spring Pea Salad
foodwishes.com
http://foodwishes.blogspot.com/search/label/Salads
8 ounces pasta- he used star shaped, I could only find orzo. I passed on the alphabet pasta which may have worked because of the size but hey, it's summer!
1/2 cup peas
1/4 cup olive oil
1/3 cup olive oil (I used a bit less)
1 tsp salt
1/2 tsp freshly ground pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh mint. chopped
I also added basil- didn't work and lemon basil- very nice but not necessary.
Shell peas and place in a colander. Cook pasta, drain over the peas. This will cook the peas just right. Let sit for a moment. In a small bowl, mix the olive oil, lemon juice, and salt. Put the peas and pasta in a serving bowl and mix in the olive oil and lemon juice dressing. Let cool to room temperature. Mix in the fresh herbs just before serving.
Slow-Cooked Zucchini Coins with Chopped Herbs
This was a delicious way to enjoy the zucchini and yellow squash that was in my csa box as well given to me by one of DH's friend.
Adapted from Vegetarian Cooking for Everyone
2-3 tablespoons olive oil
2 pounds zucchini and yellow squash, thinly sliced
1 garlic clove, thinly sliced
2 green onion, thinly sliced
salt and freshly ground pepper
1/4 cup chopped mixed herbs- I used fresh basil and oregano- can also use dill, parsley, or cilantro
squeeze of fresh lemon
Heat the oil in a wide skillet, then add the zucchini and yellow squash. Sprinkle lightly with salt and cook over low heat for minutes or so, stirring every so often. When the squash begins to turn golded, add the garlic and onions. The finished squash should have a light golded glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs, give it a squeeze of lemon juice, and serve.
Adapted from Vegetarian Cooking for Everyone
2-3 tablespoons olive oil
2 pounds zucchini and yellow squash, thinly sliced
1 garlic clove, thinly sliced
2 green onion, thinly sliced
salt and freshly ground pepper
1/4 cup chopped mixed herbs- I used fresh basil and oregano- can also use dill, parsley, or cilantro
squeeze of fresh lemon
Heat the oil in a wide skillet, then add the zucchini and yellow squash. Sprinkle lightly with salt and cook over low heat for minutes or so, stirring every so often. When the squash begins to turn golded, add the garlic and onions. The finished squash should have a light golded glaze over the surface and be caramelized in places. Taste for salt and season with pepper. Toss with the herbs, give it a squeeze of lemon juice, and serve.
Thursday, May 31, 2007
Rigatoni with Cauliflower,Curry Powder, and Coconut Milk
Another winner from A Year in a Vegetarian Kitchen! This was quick and easy and made a great weeknight dinner. At first I was worried that it wasn't flavorful enough but I was wrong. It was delicious- the cauliflower shone through and the curry was just right. I used Hot Curry from Penzey's and sprinkled just a bit more at the table. I also served mine over more spinach.
4 flamingos
2 tablespoons canola oil
1/2 large head cauliflower, cut into 1-inch florets (about 4 cups- you could add more if you like)
1 medium onion, halved and thinly sliced
1 medium jalapeno chile, stemmed, seeded, and minced (I used a serrano and through the whole thing in and maybe could have thrown another!)
2 medium garlic cloves, minced
1 teaspoon curry powder
1 cup unsweetened coconut milk, preferably light
1 pound rigatoni
3 cups baby spinach
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Bring 4 quarts water to a boil in a large pot for cooking the pasta.
Heat the oil in a large saute pan over medium heat until shimmering. Add the cauliflower, onion, and 1/2 teaspoon salt and stir to coat the veggies with the oil. Cook, stirring occasionally, until the veggies begin to brown, about 8 minutes. Stir in the chile, garlic, and curry powder and cook until aromatic, about 1 minute. Add the coconut milk, bring to a boil, reduce the heat, cover, and simmer, stirring once, until the cauliflower is tender, about 5 minutes.
Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 3/4 cup of the cooking water and drain the pasta. Return the pasta to the empty pot and add the cauliflower sauce, baby spinach, cilantro, lime juice, and 1/4 cup of the cooking water. Stir just until the spinach is wilts, about 30 seconds, adding more cooking water if needed to moisten the pasta. Adjust the seasonings, adding salt to taste, and serve immediately.
4 flamingos
2 tablespoons canola oil
1/2 large head cauliflower, cut into 1-inch florets (about 4 cups- you could add more if you like)
1 medium onion, halved and thinly sliced
1 medium jalapeno chile, stemmed, seeded, and minced (I used a serrano and through the whole thing in and maybe could have thrown another!)
2 medium garlic cloves, minced
1 teaspoon curry powder
1 cup unsweetened coconut milk, preferably light
1 pound rigatoni
3 cups baby spinach
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Bring 4 quarts water to a boil in a large pot for cooking the pasta.
Heat the oil in a large saute pan over medium heat until shimmering. Add the cauliflower, onion, and 1/2 teaspoon salt and stir to coat the veggies with the oil. Cook, stirring occasionally, until the veggies begin to brown, about 8 minutes. Stir in the chile, garlic, and curry powder and cook until aromatic, about 1 minute. Add the coconut milk, bring to a boil, reduce the heat, cover, and simmer, stirring once, until the cauliflower is tender, about 5 minutes.
Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 3/4 cup of the cooking water and drain the pasta. Return the pasta to the empty pot and add the cauliflower sauce, baby spinach, cilantro, lime juice, and 1/4 cup of the cooking water. Stir just until the spinach is wilts, about 30 seconds, adding more cooking water if needed to moisten the pasta. Adjust the seasonings, adding salt to taste, and serve immediately.
Monday, May 28, 2007
BLT
An old favorite made even more delicious and almost vegan- I read the label of my bread more closely just now and noticed that it contained honey :( :( :( I love a BLT esp with fresh homegrown tomatoes. I had the best one this morning thanks to a tomato from my csa box and a tip to try fakin bacon.
The sandwich:
2 slices of Trader Joe's sprouted multi-grain bread, lightly toasted (well, I'll be looking for another bread- I'm sure there are more good choices out there but I really loved the nutty chewiness of this loaf.)
with Vegenaise Dressing from Follow Your Heart http://www.followyourheart.com/vegenaise.php
lightly spread on both slices. (This is good stuff and I'm not a mayo fan.)
Smokey Tempeh Strips http://www.lightlife.com/smokey.html I thought this tasted delicious- grainy and chewy but I like that. DH said it was ok- he liked the flavor but not the texture.
romaine lettuce
fresh ripe tomato
YYUUUMMMMM!!!!!!!!!!!!
The sandwich:
2 slices of Trader Joe's sprouted multi-grain bread, lightly toasted (well, I'll be looking for another bread- I'm sure there are more good choices out there but I really loved the nutty chewiness of this loaf.)
with Vegenaise Dressing from Follow Your Heart http://www.followyourheart.com/vegenaise.php
lightly spread on both slices. (This is good stuff and I'm not a mayo fan.)
Smokey Tempeh Strips http://www.lightlife.com/smokey.html I thought this tasted delicious- grainy and chewy but I like that. DH said it was ok- he liked the flavor but not the texture.
romaine lettuce
fresh ripe tomato
YYUUUMMMMM!!!!!!!!!!!!
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