Tuesday, November 26, 2013
from sunset magazine
from sunset magazine
Small to medium ripe pears,
halved lengthwise and cored
3 - 3 ½ lbs
Granulated sugar 1 ½ cups
Vanilla bean, whole 1
Cinnamon stick 1
Sauvignon blanc 1 bottle (750 mL)
Olive oil 1 tbsp
Pumpkin seeds (pepitas) ¼ cup
Light brown sugar, packed 1 ½ tsp
Cayenne pepper 1 pinch
Mascarpone 1 ¾ cups
1. Put pears in a large saucepan or wide sauté pan, cut side up, with the granulated sugar, vanilla
bean, cinnamon stick, wine, and ½ cup water. Simmer gently, covered, 6 minutes. Using 2
rubber spatulas, gently turn over and simmer until pears are tender when pierced with a fork, 5
to 8 minutes more.
2. Spoon out pears and set aside, loosely covered with plastic. Boil poaching liquid over medium
heat until thick and reduced to about 1 cup, about 30 minutes (take care not to reduce the syrup
too much). Chill until cool, at least 1 hour.
3. Meanwhile, heat oil in a large frying pan over high heat. Add pepitas, brown sugar, and
cayenne. Cook, stirring often, until seeds are toasted and brown sugar has softened, about 3
4. Just before serving, mix ¼ cup of the syrup with mascarpone. Arrange pears on a serving platter.
Dollop mascarpone mixture on or beside pears, drizzle syrup over pears and mascarpone, and
sprinkle with pepitas mixture.
Make ahead: through Step 3, 1 day ahead; chill pears airtight (otherwise they’ll turn gray)
Monday, November 25, 2013
Tuesday, November 5, 2013
Truly my favorite way to eat Brussels Sprouts, this is a perfect fall dish with all the right favors of the holidays. I can see why it's featured in the food network magazine this month, and with the ease of this recipe I sure will be adding this recipe to my holiday dinners!
Cook Brussels sprouts in a steamer basket set in a pot with 1 inch boiling water,cover, until tender, 5 minutes.. Cook 4 diced slices of bacon in a skillet until crisp. Add the cooked Brussels sprouts. and 1 tablespoon maple syrup: toss.
Tuesday, May 14, 2013
Wednesday, April 17, 2013
- 1/2 lb lean top round sirloin beef roast, a little frozen still. (trim off the fat)
- 2 tbsp water
- 1/2 tsp of minced garlic
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tsp. chili powder
- 1/4 C. Worcestershire sauce
1. Cut your roast into thin slices
2. Mix together all ingredients into a large bowl
3. Place your beef slices in the bowl and cover and let marinate overnight in the fridge.
4. Place slices on baking sheet and roast at 175 degrees for 3 hrs.
5. Turn meat and continue to bake for 1-2 more hours until the meat is dry and flexible. (if it breaks, it baked for to long)
Wednesday, April 10, 2013
We have five basics tastes - sweet, sour, bitter and salty. The fifth is umami. While sodium delivers saltiness, and sugar delivers sweetness, glutamate delivers umami. (yes, the same glutamate found in the taste enhancing MSG - . monosodium glutamate - and why it's used as a taste enhancer).
g MSG - . monosodium glutamate - and why it's used as a taste enhancer).
Red meats satisfy the umami receptors as do mushrooms, ripe tomatoes and tomato sauce, and fermented and aged products (e.g. strong cheeses like parmesan, fish pastes and soy sauce used in Asian cuisines). Great chefs give careful thought as to how to satisfy the umami taste receptors. When creating plant-based meals that will satisfy everyone in your family, you must be thinking about how to excite the umami receptors.
This roasted mushroom with walnut pesto sauce can be a go-to umami recipe. Add some chickpeas to create a 'meatier' course.
Pep time: 30 min. cookbook time under 45 minutes serves 4
|1⁄2||c||Chickpeas (cooked and dried)|
|1⁄2||c||Walnut Pesto (see recipe)|
|1⁄4||c||Parmesan cheese (optional)|
Preheat oven to 400° F.
Cut mushrooms in half, and spread mushrooms out on large baking sheet. Make sure to leave some space between each mushroom to assure even roasting. Roast the mushrooms for 20 to 25 minutes. Flip and continue to roast for 10 minutes more.
Skewer whole mushroom onto metal skewer or well-soaked wooden sticks. Place mushrooms on grill. Turn about 90 degree in 3-4 minutes. Repeat 2 more times. Remember - a bit charred for taste is fine, but highly charred food can be toxic.
Walnut Pesto Sauce
Place roasted or grilled mushrooms In a large bowl. Add walnut pesto sauces and chickpeas. Toss until mushrooms are well coated. Optional: Add 1/2 parmesan cheese. Toss again. Add the remaining parmesan cheese. Toss a third time.
FOR NUTRITION information
Tuesday, April 2, 2013
This is a Delicious side dish that can be serve with any meal, the pancetta adds texture and flavor to the peas,the orange juice softens the harsh flavor of the peas. The kids and the men love this dish, its a good way to get some vegetable into your family's diet.
1/4 Pound Pancetta diced ( 1 cup )
1 Shallot sliced
1 Teaspoon minced garlic
Grated zest and juice of 1 orange
3 Cups shelled fresh peas about 1 pound
1/4 Cup fresh chopped parsley
1 Tablespoon unsalted butter
1. Cook the pancetta in a large skillet over me- low heat until crispy, about 5 minutes. Add the shallot and garlic, cook 1 minute, then add orange juice.
2. In crease the heat to medium add peas and cook until tender, about 3 minutes.remove the pan from heat and fold in orange zest, parsley and butter. Taste for seasoning, add salt if necessary You shouldn't need much salt , due to the pancetta it adds a natural saltiness to the dish.
about 5 minutes then add the shallot and garlic cook 1 minute
then add the orange juice
In crease the heat to medium add peas and cook until tender, about 3 minutes.remove the pan from heat
fold in orange zest, parsley and butter.
Taste for seasoning, add salt if necessary You shouldn't need much salt , due to the pancetta it adds a natural saltiness to the dish.
Saturday, March 30, 2013
Cooked greens simply do not need to be the dull side dish that you struggle to get your family to eat. In this recipe, we combine spinach with a rich combination of other flavorful ingredients that also adds texture. Serve with a spiced black bean salad to create the centerpiece of a nutrient rich, incredibly satisfying meal. The "sweet' spice makes the spinach much more interesting for the kids.
|2 1⁄2||lb||Spinach, fresh|
|1⁄4||c||Wine, sweet white (or vermouth)|
|4||T||Raisins, golden (plumbed in hot water)|
|1⁄2||t||Trade Routes Sweet Spice Blend|
Cover raisins in 2 tablespoons of white wine. Wash spinach. Leave in colander to drain.
Heat large pan (that also has a cover) to a medium-low heat. Add oil and onions. Cover and cook until soft, stirring occasionally. Blend in spices,* nuts and raisins. Add spinach and wine. Toss ingredients together in the pan. Cover. Toss again after two or three minutes. Cook until spinach is wilted.
Nutrition Facts Per Serving: Calories 175; Protein 5g; Carbohydrates 26g; Total Fiber 8g; Soluble Fiber 0g; Sugar 9g; Total Fat: 5g; Saturated Fat .5 g; Monounsaturated Fat 3.5g; Polyunsaturated Fat 1 g, Trans Fat 0g; Omega-3 0; Cholesterol 0mg; Calcium 110mg; Iron 4.3mg; Magnesium 9mg; Potassium 1211mg; 156 Sodium mg.
Trade Routes Sweet Spice
Gram for gram, cinnamon and clove are two of the most potent plant-based antioxidants. We have added a few more culinary spices to enrich this blend. Note: no sugar but this spice combination adds a sweeteness to grains and vegetables. Blend this ahead of time and use in daily cooking. It's also great for ramping up the antioxidant levls of a protein shake.
Blend and store in a tight lid jar.