Mushroom, Sweet Potato and Black Bean Burrito with Avocado Salsa Verde

30 01 2018

I had some sweet potatoes and flour tortillas in my refrigerator and  a craving for Mexican food. This dish was the result. My friend said it was the best vegetarian burrito she has ever eaten and that I must put it on my website. Her wish is my command.

Serves 4

Ingredients:

2 medium sweet potatoes

2 tbsp olive oil (I actually used EVOO Chipotle Olive oil)

1 tsp cumin

2 tsp chili powder

1/2 tsp smoked paprika

salt and pepper, to taste

8 oz. mushrooms, sliced (shiitake and portobello)

8 oz. baby spinach

1/2 red onion, sliced

1 can black beans, rinsed and drained

4 jarred roasted red peppers, sliced

2 cups shredded Cheddar and Monterey Jack cheese

Salsa:

2 ripe avocados

1 cup salsa verde

2 garlic cloves

1/2 to 1 fresh jalapeno, seeded and roughly chopped

1 lime, juiced

1/2 cup cilantro leaves

water to thin as necessary

sea salt, to taste

6 flour tortillas

Garnish:

1 head romaine lettuce, shredded

1/2 red onion, minced

sour cream

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Vegetable Enchilada Casserole with Salsa Verde

8 01 2018

This is a great casserole to make ahead of time. My family ate it for dinner and then the leftovers for lunch the next day. You can use a store-bought salsa verde or make your own with tomatillos or green tomatoes. You can also substitute other vegetables you may have on hand like spinach, broccoli, yellow squash, butternut squash, etc… Adjust your seasonings as you like. You could use chili powder as well if you like or add in more hot pepper if you like it spicy. Experiment. Double the recipe to make a huge casserole to last you for a few days.

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Shrimp Piccata Spaghettini

8 01 2018

I made this lovely pasta dish for my family and they gobbled it up. You could substitute scallops or fish for the shrimp if you like. The key is to add a little pasta water to the pasta when you toss it with the sauce otherwise it is a little dry. 

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Buttermilk Currant Scones

11 04 2017

My husband loves scones. He comes from Australia and scones and tea are part of his heritage. So I try to make them for him as they are so much better fresh out of the oven than any you can buy at a store. They are simple and taste best served with whipped cream and jam, or even better, clotted cream.

Ingredients:

2 cups flour

1/3 cup sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 tbsp. unsalted butter, chilled and cut into pieces

1/2 cup buttermilk

1 egg

1 1/2 tsp vanilla extract

2/3 cup currants

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Aloo Gobi

11 04 2017

This is a classic Indian cauliflower and potato dish. I served it with some dal and steamed basmati rice. It was delicious on the day and reheated two days later. That is the best part about Indian food. It is so good for leftovers. Also the ginger/garlic paste that is part of  the recipe is a great staple to have in the refrigerator.

Ingredients

  • 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
  • 1 tablespoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 cup water, divided
  • 2 tablespoons peanut oil
  • 1 large serrano pepper, split down the middle leaving halves attached
  • 1 teaspoon cumin seeds
  • 1 small head cauliflower, cut into small florets
  • 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
  • Kosher salt
  • 2 tablespoons freshly minced cilantro leaves, to garnish

Ginger-Garlic Paste:

  • 1/2 cup cloves garlic, whole
  • 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
  • 1/4 cup canola oil

 

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German Style Potato Pancakes

6 04 2017

I received this recipe from a chef I worked with at a local restaurant. His grandfather was a chef in Germany and this has been passed down from him. These are lovely and crispy. We used to serve them topped with gravlax or smoked salmon and crème fraiche.

Ingredients:

6 Yukon Gold potatoes, peeled and shredded

1/2 onion grated

2 eggs

1 tbsp. potato starch

Oil for frying

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Indian Sauteed Fennel and Cabbage

5 04 2017

I was looking for a good side dish to go with my Kitchari last night. This turned out to be very flavorful and a little spicy. It is always a good sign when my husband piles on seconds.

Ingredients

1 large fennel bulb, thinly sliced
1/2 head of cabbage, shredded
1 large Spanish onion, thinly sliced
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 green/red chili, chopped
1 teaspoon garam masala
Salt and pepper
Canola oil

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Kitchari

5 04 2017

A friend of mine who frequents this fantastic little Ayurvedic café, learned how to make this dish from the chef there. This is a staple of the Ayurvedic diet and it is suppose to balance the body and detoxify. It is simple to make and delicious on its own or with steamed or roasted vegetables.

Serves 4

Ingredients:

1 cup moong dal, rinsed and soaked overnight

1 cup basmati rice, rinsed well and soaked 2 hours

1 tbsp. ghee

1 tsp turmeric

1 tsp ground cumin

1 tsp garam masal

1 Tbsp grated fresh ginger

1/2 tsp cinnamon

1/4 tsp ground cloves

1 tsp asafoedita

3 bay leaves

2 tsp curry leaves, crumbled

1 Tbsp ghee, optional to finish the Kitchari

sea salt to taste

Cilantro Sauce:

1 bunch cilantro – leaves removed from thicker stems

1/4 cup coconut flakes

1 /12 tsp grated fresh ginger

1 tsp cumin

juice from one lime, adjust to desired taste

1 small green chile pepper, mince (optional)

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Cauliflower Buffalo Wings

25 02 2017

I was looking for a way to make those great spicy cauliflower bites you get at restaurants without having to deep fry them. These turned out great. I found the garbanzo flour and a gourmet store, like Whole Foods. It is nice because it is gluten free and does not give any flour taste. Buffalo sauce is literally hot sauce, I used Frank’s, combined with melted butter. I added a few more fun ingredients, but it is very  easy.

Ingredients:

1 head cauliflower, chopped into small flowerettes

1 cup garbanzo bean flour

1 cup water

1 tsp. garlic powder

1 tsp salt

Sauce:

1/2 cup melted butter

1/2 cup hot sauce

1 tbsp. lemon juice

1tsp Worcestershire sauce

pinch granulated garlic

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Squash, Fennel and Taleggio Galette

25 02 2017

I looked in my refrigerator and found a Kabocha squash and a head of fennel and got inspired. This is a classic French style galette, meaning an open-form tart. It is easy to make with store bought puff pastry. The texture and flavor combinations are sublime particularly topped off with the creamy Taleggio. It serves 4.

Ingredients:

1 small squash or pumpkin

5 tbsp. olive oil (you can use flavored oils as well like rosemary olive oil)

1 tsp mace, ground

2 small fennel bulbs

juice of 1/2 lemon

1 tsp fennel pollen or fennel seeds, crushed

1 lb baby spinach

1 tbsp. unsalted butter

3 garlic cloves, crushed

1 egg yolk mixed with 2 tsp milk (for an egg wash)

1/2 lb Taleggio cheese, sliced

1 box puff pastry

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