Root Vegetable Soup with Three Herbs

This mild tasting soup is a wonderful addition to a cold winter's day. Excellent served with a grilled cheese sandwich. Remember to finely chop the rosemary, large chunks of it have an unpleasant flavor.  

Ingredients:

3 lbs of turnips

1 lb of parsnips

1 1/2 Tbs. olive oil

3 cups chopped onion

3 large garlic cloves, minced

8 cups water or vegetable stock

1 Tbs. chopped fresh thyme, or 1 1/2 tsp. dried thyme

1 tsp. chopped fresh rosemary, or 1/2 tsp. chopped dried rosemary

1/2 cup milk/cream combination

2 Tbs. parsley, chopped

1 tsp. salt

fresh ground black pepper, to taste

~Peel both turnips and parsnips (turnips with a knife, and parsnips with a vegetable peeler). Cut up into 1-inch pieces.

Heat olive oil in Dutch Oven, over medium heat. Add onions and cook until soft, about 5 minutes.

Root Vegetable soup with some homemade bread

Add the garlic, turnips and parsnips, cook for another 2 minutes. Add the water/stock and the thyme and rosemary. Bring to a boil, then turn down to a simmer. Cook, partially covered, until vegetables are tender. 

Puree the soup in a food processor (best done in batches). Stir in the milk/cream combo, 1 Tbs.  parsley, salt and pepper.     

Serve warm, and garnish soup with remaining parsley when serving. 

Soupe a L'oignon

A traditional (well, except without day old French bread) French onion soup.

Ingredients:
1 1/2 lbs. onions, or about 5 cups of onions, thinly sliced
3 Tbs. butter
1 Tbs. oil
1 tsp. salt
1/4 tsp. sugar (helps the onions to brown)
3 Tbs. flour
2 quarts (8 cups) of boiling stock, or 1 quart boilingwater and 1 quart stock
1/2 cup of dry white wine or dry white vermouth
salt and pepper, to taste
3 Tbs. cognac
1-2 cups of grated Swiss or Parmesan cheese

~Cook the onions slowly with the butter and oil in a heavy bottomed dutch oven for 15 minutes, covered. 

Uncover and raise heat to medium, stir in salt and sugar. Cook for 30-40 minutes, stirring often, until the onions have turned golden/brown. 

Add the flour and stir for 3 minutes. 

Take off the heat and stir in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30-40 minutes more. Add more seasoning if necessary. 

Set soup aside, uncovered, until ready to serve, at which time you simmer to reheat the soup. Just before serving, blend in the cognac. Top with the grated Swiss or Parmesan cheese.

Roasted Autumn Hodgepodge

Very good, though be careful not to add too much rosemary.

Ingredients:
1 cup peeled and sliced parsnips
1 cup peeled and sliced carrots
1 1/2 cup peeled and diced turnip
4 cloves garlic and cut in half
2 Tbs. olive oil
2 tsp. fresh rosemary, chopped
1 cup of brussels sprouts, washed, peeled and cut in half if very large
1 leek, washed and cut in half, then sliced into 1 inch pieces
fresh ground black pepper

~Preheat oven to 375 F.
In a roasting pan, combine the parsnip, carrot, turnip, garlic, olive oil and rosemary. Toss to coat the vegetables with the oil. Bake in oven for 30 minutes, stirring occasionally. Add the brussels sprouts and leeks, stir and continue to cook for another 15 minutes, or until tender and beginning to brown. Remove from oven, add pepper and serve.

Roasted Garlic Soup

Everyone raves about this soup, it sounds delicious!

Ingredients:
1 bulb of garlic (large), all cloves peeled
1 onion, diced
1 Tbs. olive oil
4 cups chicken or vegetable stock
1 cup cream
2 cups peeled and diced potatoes
salt and fresh ground pepper, to taste

~Preheat oven to 400 F. Coat garlic with oil and wrap in aluminum foil; roast in oven for 45 minutes. Remove and let cool.
Place the garlic, onion, stock, cream, and potatoes in a Dutch oven, cook over medium heat until potatoes are tender. Let cool slightly, place in a food processor and puree. Return to Dutch oven and simmer while seasoning with salt and pepper.

Carrot Soup

This soup is very good. I love how you can taste just a hint of nutmeg.

Ingredients:
2 Tbs. butter
1 large onion, chopped
2 cloves garlic, crushed
2 medium potatoes, chopped
1 lb of carrots, shredded
3 cups of vegetable stock
1 tsp. sugar
1/4 tsp. ground nutmeg
fresh ground black pepper and salt, to taste

~In a large Dutch-oven, melt the butter and saute the onions and garlic. Add the potatoes and carrots and cook for about 4 minutes.
Add the vegetable stock, and simmer until vegetables are tender, approximately 30 minutes. Puree the soup in a blender or food processor. Return back to the Dutch-oven after pureeing, and add the salt, pepper, sugar and nutmeg.
Serve hot, room temperature, or cold.

Potato and Carrot Borscht

The carrot and potatoes add a little twist to this popular Russian dish.

Ingredients:
3/4 lb of beets

1 medium potato

1/4 lb carrots

1 cup of water

1 Tbs. butter

1 medium onion, finely chopped

1 stick celery, chopped

1/2 lb of cabbage, shredded

14 oz can of chopped tomatoes

1 tsp. dill, to taste

salt and freshly ground pepper, to taste

1/2 cup of cream

1 cup sour cream

~ Peel and finely dice the beet, potato and carrots, and place them in a saucepan with the water. Bring to a boil, then cover and simmer until the vegetables are tender. 

Melt the butter in a frying pan, and saute the onions, celery, and cabbage.

Add the sauteed vegetables to the vegetables in the saucepan. Add the tomatoes and dill, simmer the mixture for another 15 minutes.

Season to taste.

Just before serving, gradually add the cream to the mixture, stirring constantly. 

Serve the soup with a dollop of sour cream on top.

Apple-Cinnamon Muffins

A very enjoyable treat, with a nice, seasonal, apple-cinnamon twist!

Ingredients:
3/4 cup milk
1/4 cup vegetable oil
1 large egg
1 1/2 cups of peeled and chopped apple
2 cups flour
1/2 cup of sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon

~ Heat oven to 400 F. Grease 12 muffin cups with shortening or cooking spray, or line the baking trays' muffin cups with paper muffin cups.
In a large bowl, beat the egg, milk, oil and apple with a large spoon. When mixed, add the flour, sugar, baking powder, salt and cinnamon; stir only until mixed. Divide evenly among the cups.
Bake 20-25 minutes, or until light brown on top and a toothpick comes out clean.
Remove from oven, and let stand for 5 minutes before removing from tray to a wire wrack. If using paper cups, remove immediately from tray to wire wracks.

Spinach Vichyssoise

This has to be one of my favourite soups! It is thick and has a delicious flavour.

 Ingredients:

1 1/2 Tbs. butter

2 1/2 cups chopped onions or leeks (I recommend using leeks)

3 cups peeled and chopped Russet potatoes

6 cups milk

4 cups washed and de-stemmed spinach, firmly packed

1 large pinch of ground nutmeg

1 tsp. salt, to taste

1/2 tsp. fresh ground black pepper

~ Melt the butter in a large Dutch oven. Add the onions/leeks and cook until they have softened. Add the potatoes and milk. Bring to a simmer over high heat, and then turn down to low heat and simmer until potatoes are cooked, about 20-30 minutes. Add the spinach, and cook for another 5 minutes. 

Put the soup in a blender or food processor and puree. 

Serve warm or chilled. Optional: serve with a dollop of sour scream on top. 

Carrot and Ginger Soup

This soup has an intense ginger flavour!

Ingredients:
6 cups peeled and chopped carrots
1 cup diced onion
2 cloves garlic
1 cup chopped celery
1/2 cup extra virgin olive oil (or EVOO, as I call it)
1 Tbs. black pepper (fresh ground)
2 Tbs. salt
2 Tbs. dried ginger
6 cups chicken or vegetable stock
1 cup orange juice
1/2 cup coarsely chopped fresh ginger
1 cup fresh cream

~ Heat oven to 400 F.

In a mixing bowl, combine carrots, onion, garlic, celery, olive oil, pepper, salt and dried ginger. Mix well, and spread vegetables on a baking sheet in a single layer. Roast in oven until golden brown, 20-30 minutes.

In  a Dutch oven or stockpot, combine vegetables, broth, orange juice, cream and fresh ginger.

Simmer soup for at least 1 hour. Puree well and strain through a fine sieve. If a lot of the liquid in the soup has evaporated while cooking, add a little water, stock, or orange juice, until the soup has reached the desired consistency.

Sweet Vegetable Curry

Ingredients:

2 carrots

1 parsnip

1 potato

1 green pepper

2 Tbs. oil

2 onions, chopped

1 tsp. ground cardamom

1/4 tsp. ground cloves

1 1/2 tsp. cumin seeds

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. brown mustard seeds

1/2 tsp. chili powder

2 tsp. grated fresh ginger

1 1/3 cups vegetable stock

3/4 cup apricot nectar

2 Tbs. fruit chutney

7 oz small white mushrooms (optional)

3/4 lb cauliflower, cut into small florets

1/4 cup ground almonds 

and/or any of these other vegetables:

broccoli

sweet potato

red pepper

~ Cut the carrots, parsnip and potato into 3/4 inch pieces. Cut the pepper in half and remove the seeds, and cut into 3/4 inch squares.

~Heat oil in a large heavy-based sauce pan. Add the onion and cook over medium heat until soft, about 4 minutes. Add the cardamom, cloves, cumin seeds, coriander, turmeric, mustard seeds, chili, ginger and cook, stirring, for about 1 minute.

~Add the carrot, parsnip, potato, vegetable stock, apricot nectar, and fruit chutney to the saucepan. Cook, covered and stirring occasionally, over medium heat for about 25 minutes. 

~Stir in pepper, mushrooms, and cauliflower. Simmer for 10 minutes, or until the vegetables are tender. 

Stir in ground almonds. 

Best served with rice. 

Roasted Butternut Squash soup

A simple and appetizing soup. An idea when serving the soup: garnish with some roasted and chopped hazelnut or other nut.

Ingredients:
2 small butternut squashes (1 1/2-2 lbs. each)
6 Tbs. unsalted butter
2 yellow onions, chopped
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock
salt and ground pepper to taste
ground nutmeg to taste, if needed
pinch of sugar, if needed

~ Preheat oven to 400 F.
Slice each squash in half lengthwise, remove and discard seeds, and prick with a knife. Place the squash on baking sheets and bake for approximately 1 hour, or until flesh can easily be penetrated with a knife. Remove from oven. Scoop out the pulp from the skin, and set aside in a bowl.
In a Dutch oven over low heat, melt the butter. Add the onions to the melted butter and half of the sage. Cook for 8-10 minutes, or the onions are tender and translucent. Add the stock and squash pulp, bring to a boil. Turn the heat down and simmer for a few minutes. Remove from heat.
Puree in batches in a blender or food processor. Reheat gently over low heat and season with salt and pepper. If the soup tastes starchy, add a little nutmeg. If the nutmeg doesn't add the right flavour, add the pinch of sugar. 

Serve in pre-warmed bowls, and garnished with remaining sage and (optional) nuts, or nutmeg.    

Sweet Cinnamon Delicata Squash with Apple

This is really good--I recommend you try it.
I also wanted to note that In the kitchen with Francesca has passed the two-hundred page view mark; exciting!

Ingredients:
2 delicata squash
2 Tbs. butter
1 1/2 cups apple, shredded
2 Tbs. honey
1/2 tsp. ground cinnamon

~ Preheat oven to 350 F.
Cut squash in half, length-wise, and scoop out the seeds. Place in a shallow baking pan with enough water to cover the bottom of the pan. Bake for 20-30 minutes. Pierce with a sharp paring knife to test tenderness. When cooked, remove from oven and set aside for 2 minutes to rest.
Heat a saute pan over medium heat, add the butter an melt. Add the apple and saute for 2 minutes. Add honey and cinnamon and mix well. Remove from heat.
When squash has cooled slightly, scoop out the flesh from the outer shell of the squash and add to apple mixture. Stir until thoroughly mixed. Reheat just before serving.

Cauliflower and Hot Pepper

I made this yesterday with a lot of leftovers that were in my refrigerator. I wasn't sure how it was going to turn out; then the next thing I knew I had eaten all of it. It is spicy, and all of the ingredients are slightly browned; a new hit in my house.

Ingredients:
1 1/2 LBs. cauliflower, washed and cut into florets
1 small hot pepper (red), chopped and most seeds removed
3-4 small carrots, thinly sliced
1 cup onions, chopped
1/2 tsp. salt
1/4 tsp. fresh ground black pepper (plus more to taste, if desired)
3 Tbs. butter

This version was made with broccoli too.

~ In a large skillet, melt 2 Tbs, of butter. Once the butter is melted, add onions and cook on medium heat until they are soft, about 6-8 minutes. Add the cauliflower florets to the skillet, and let the onions and cauliflower brown slightly before adding the carrots. As the carrots, cauliflower and onions are browning, add the remaining 1 Tbs. of butter. Stir mixture every few minutes to prevent from burning. Add salt and pepper. Once the cauliflower is fully cooked, turn the heat down and add the hot pepper. When the hot pepper is tender, turn off heat completely, and remove skillet from heat. Serve warm, or at room temperature. (I like mine with a splash of soy sauce.) 

New York State Apple Cobbler

I made this for the first time last year, and I absolutely loved it. The cheddar cheese in the topping makes this cobbler absolutely irresistible.

Ingredients:
APPLE MIXTURE:
2 1/2 - 3 LBs. tart cooking apples (I used Cortland)
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
3/4 tsp. nutmeg
2 Tbs. bourbon or brandy
TOPPING:
6 oz. cheddar cheese
4 oz. butter (1 stick, half cup, etc.)
1/4 tsp. salt
1 cup sifted all purpose flour (sift the flour after it has been measured)
1/2 cup brown sugar, packed

~  Adjust the oven rack to the middle of the oven. Heat oven to 350 F.
TOPPING: Grate the cheese, either by hand or with a food processor (leave slightly chunky). Place the cheese and butter in an electric mixing bowl and beat until mixed. Add the salt, flour, and sugar and beat on low speed until mixed. Set aside.
APPLE MIXTURE: Butter an ovenproof baking dish, measuring approximately 11 x 8 x 2 inches, set aside. Peel, quarter and core all the apples, cutting them again a few times--depending in the size of the apple. You should have about 8-9 cups of sliced apples. Place the apples in a large mixing bowl with the sugar, cinnamon, nutmeg, and brandy or bourbon. Mix with a spatula, until the apples are completely coated and everything is mixed. Put the apples in the buttered baking dish, making sure the apples lay slightly smooth on the top layer. Between two pieces of wax paper, press the topping into a flat layer. Put the topping over the apple mixture, pressing down slightly. Bake uncovered in the oven for 20-30 minutes until the apples are tender when tested with a toothpick, and the topping is lightly browned.

Rose Hip Jelly

This jelly has a lovely, burnt-orange colour, and has a velvety texture.

Ingredients:
2 quarts rose hips (approximately 2 lbs)
1 1/2 quarts water (6 cups)
1/4 cup strained lemon juice
1/2 package pectin crystals
2 1/2 cups sugar

~ Boil together rose hips and water, until the hips are soft enough to crush. Mash the rose hips a little, and continue to cook for a few more minutes. Strain through a fine sieve, to measure  2 cups of rose hip juice.
Add lemon juice and pectin, bring to a boil. Then add the sugar, boil until it tests for set (put a small dollop into a small dish and put in the freezer for 1 minute. Take out of freezer after minute is up and turn dish sideways, if the jelly does not move it is ready) .
Bottle and seal.

Pumpkin Cornbread

Good grilled. Serve with soup or strong cheese. Freezes well.  This recipe makes a one pound loaf.

Ingredients:
1/2 lb. fresh pumpkin, peeled, deseeded, and cut into chunks
2 3/4 cups white bread flour
1 1/2 cups yellow cornmeal, plus extra for dusting
1 tsp. salt
1 heaping tsp. dried yeast
1 Tbs. superfine sugar
1 1/4 cups lukewarm milk
1/3 cup vegetable oil
1/2 cup raisins
1/2 toasted pumpkin seeds
1/2 tsp. ground cloves
1 1/2 tsp. baking soda

~ Heat oven to 400 F.
Lightly grease a large loaf pan.
Put the pumpkin in a roasting pan and roast in the oven for about 40 minutes, or until soft. When pumpkin flesh is soft, puree it and set aside. Turn off the oven.
Put flour, cornmeal, salt, yeast and sugar in a large bowl, and then add the milk. Mix with your hands until you have a smooth dough. Cover with a cloth and put the bowl in a warm place for an hour (or the dough has doubled in size). When the dough has risen, stir in all the remaining ingredients, including the pumpkin puree. Turn the mixture onto a board "floured" with cornmeal and knead for several minutes. Place the dough in a clean bowl, cover with a cloth, and leave to rise again in a warm place until the dough has doubled in size (about an hour). 
Heat the oven again to 400 F. 
Place the dough in the prepared pan and bake for 30-40 minutes, or until loaf sounds hollow when tapped on the bottom of the pan. Allow to cool on a wire rack.  

Herbed Gravy

Have a Happy Thanksgiving!

Ingredients:
8 Tbs. (1 stick) butter
1/2 cup all-purpose flour
4 cups turkey stock, or chicken stock
1 Tbs. fresh Italian parsley leaves, chopped
1 Tbs. fresh sage leaves, chopped
1 tsp. fresh thyme leaves, chopped
1 tsp. fresh rosemary, chopped
1 tsp. salt
1/2 tsp. ground pepper
1 tsp. cider vinegar (optional)

~ Melt the butter in a heavy 4-quart pot, and stir in the flour. Cook mixture over moderate heat, whisking as needed, until lightly browned, about 5 minutes. Add the stock in a thin stream, whisking constantly to prevent lumps, and bring to a boil. Reduce the heat to low, stir in any turkey juices accumulated on the platter, and simmer for 5 minutes. Add all the herbs, salt and pepper (vinegar too, if desired) mix well. Serve quickly.  

Curried Cauliflower Soup

This soup is great to make when you have an overload of cauliflower. And you can make double batches, and freeze some. And it is very pretty when made with purple cauliflower heads!

Ingredients:
2 Tbs. butter
1 tsp. ground fenugreek (optional)
1 Tbs. curry powder
1 tsp. ground coriander seeds
2 cups chopper onions
2 garlic cloves, minced
1 Tbs. minced fresh ginger
2 Tbs. unbleached white flower
7 cups milk
1 head of cauliflower (approximately 1 Lb.), cut into small pieces
4 medium carrots, chopped (optional, but makes the soup sweeter)
1 tsp. salt. or more, to taste
fresh ground pepper to taste

~ In a Dutch oven, melt butter over medium heat. Add the fenugreek, if your using it, and the curry, and coriander. Cook, stirring, for 1 minute. Add the onions, garlic and ginger. Cook, stirring frequently, for 10 minutes.
Add the flower, and cook 3 minutes more, stirring continuously. Slowly add the milk, continue to stir so that lumps don't develop. Then add the cauliflower and carrots. Bring the soup to a boil, then turn the heat to low, and simmer the soup for 40 minutes. Add salt and pepper.

Soup made with white and purple cauliflower. 

Ina food processor or blender, blend the soup in batches, but not to a puree; leave it a little chunky. Taste the soup, and add salt or pepper if needed. Serve the soup hot.

Eggplant Parmigiana

One of my absolute favourite dishes, it is addicting. In my house it is gone in a day or two at the most.

Ingredients:
2 cups (approximately, I find I use a bit more) tomato sauce
2 Lbs. eggplant
2 eggs
1 cup dry breadcrumbs (you most likely will need more)
1/2 cup grated Parmesan cheese
1/4 cup olive oil or vegetable oil
2 cups shredded mozzarella (though I have used Gouda when I don't have any mozzarella on hand)

~ Heat oven to 350 F.
Peel and cut eggplants into 1/4 inch slices. In a shallow dish beat eggs. In another shallow dish, put breadcrumbs. Dip eggplant slices into egg mixture, then coat with breadcrumbs.

In a 12 inch skillet, heat oil over medium heat. Cook eggplant in batches, about 5 minutes, turning once, until light golden brown; drain on paper towels. Repeat with remaining eggplant, adding more oil to the skillet if necessary.
In an ungreased 11 x 7-inch glass baking dish, place half of the eggplant, overlapping the slices slightly. Spoon half of the sauce over the eggplant, sprinkle with the Parmesan cheese. Repeat with the remaining eggplant and sauce, sprinkle with mozzarella.
Bake uncovered about 25 minutes or until sauce is bubbly and the cheese is light brown.

If you would like to make your own quick tomato sauce to use:
~Homemade tomato sauce:
6 cups quartered tomatoes
2 cloves garlic, minced
1 medium onion, chopped
2 medium sweet peppers, chopped

~Combine all ingredients in a large skillet, and cook down until it has reached a sauce-like consistency.

Tomato Spice Muffins

Do not be too quick to judge these muffins! When I first heard of them I thought "eww!", but then I tasted them and was completely surprised by them. I recommend you try them,  and when you have company over just don't tell them what is in them...after all what they don't know won't hurt them!
Makes approximately 2 dozen muffins.

Ingredients:
4 cups flour (sifted if possible)
2 1/2 cups granulated sugar
2 tsp. ground cinnamon
1 1/4 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground pepper
2 eggs
1/2 cup melted and cooled butter
2 tsp. vanilla extract
5 cups seeded and quartered tomatoes
desired amount of raisins (optional)

~ Heat oven to 350 F.
 Combine flour, sugar, cinnamon, baking soda, baking powder, salt, cloves, nutmeg, and pepper in a large bowl and set aside.
Combine eggs, butter, vanilla extract, and tomatoes in a food processor and process until tomatoes are finely chopped. Add to dry ingredients, and stir just until moist. Fold in raisins.

Fill greased or paper lined muffin tins 3/4 full. Bake for 20-25 minutes, or until toothpick comes out clean. Once taken out of the oven, cool 5 minutes before removing from pans to a wire rack.

Ratatouille

Ratatouille is a Mediterranean vegetable stew. It is a dish I make every year.

Ingredients:
3 Tbs. olive oil
4 medium cloves garlic
2 cups onion, chopped
1 bay leaf
1 medium eggplant (7-8 inches long; 4-5 inch diameter), cubed
1 1/2 tsp. salt
1 1/2 tsp. basil
1 tsp. marjoram or oregano
1/2 tsp. rosemary
1/2 tsp. thyme
1 medium (6-7 inch) zucchini, cubed
2 medium peppers, in strips
fresh black pepper
3/4 lb. tomatoes, cubed
freshly minced parsley (optional)
minced olives (optional)

~ Heat oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and saute over medium heat for about five minutes.
Add eggplant, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes, or until the eggplant is soft.
Add zucchini, peppers, black pepper, and tomatoes. Cover and simmer for about 10 more minutes, or until the zucchini and peppers are tender.
Serve hot, warm, or at room temperature. Best served with rice, pasta, or polenta.

Cilantro Pesto

If you have extra cilantro, and don't know what do with it; here is your solution! I find that cilantro is one of those things people plant a lot of: and then it all comes on at once and they don't know what to do with all of it, so here is an idea...

Ingredients:
2 cups packed fresh cilantro leaves
3/4 cup hulled pepitas (raw pumpkin seeds), toasted
1/2 grated Cotija cheese
2 cloves garlic, crushed
1 cup plus 2 Tbs. canola, grapeseed, or neutral oil
1 tsp. grated lime zest
2 Tbs. freshly squeezed lime juice
1 1/4 tsp. salt
1/2 tsp. fresh ground pepper (black)

~ Place cilantro, pepitas, Cotija, and the garlic in a food processor and blend until just smooth. With motor running, add the oil in a slow, steady stream. Transfer mixture to a bowl, and stir in the lime zest, juice, salt, and pepper.
Use quickly. Can be stored in the refrigerator for two days. Or, in an airtight container for one month in the freezer.  

Savory Yellow and Green Zucchini Pancakes

These pancakes resemble (in looks) latkes. Makes approximately 12 pancakes.

Ingredients:
2 cups of grated zucchini (a mix of green and yellow)
1/2 yellow onion
1/2 tsp. salt
1 egg, lightly beaten
2 cloves garlic, minced
1 Tbs. all-pupose flour
1 Tbs. fresh marjoram, chopped
1/2 tsp. ground pepper
1-2 Tbs. vegetable oil

~ Trim all zucchini; but do not peel. Shred the zucchini, then the onion. In a bowl, toss the shredded zucchini with the salt. Let stand for 5 minutes. Using your hands, squeeze the zucchini to remove excess liquid. Add the onion, egg, garlic, flour, marjoram, and pepper to the zucchini. Mix well.
Pour about 1 Tbs. of the vegetable oil into the bottom of a large frying pan to form a thin film, and place over medium-high heat. When the pan is hot, working in batches, drop in the squash mixture, using a heaping tablespoon for each pancake. Using the back of a spoon, press on the top of each spoonful to from a pancake a scant 1/2 inch thick. Fry until golden brown on the underside, 3-4 minutes. Turn and continue to fry until golden brown the second side, 2-3 minutes longer. Transfer to a warmed platter and keep warm. Repeat until all the squash mixture is used, adding more oil to the pan as needed.
Serve pancakes hot.

Tip: Use zucchini that is thin skinned, because thick skins can have a bitter taste.

Zucchini Bread

This bread goes quick in my house! I love it; for a snack or dessert.
Makes 2 loaves.

Ingredients:
3 cups shredded zucchini (2-3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 large eggs
3 cups all-purpose flour (whole wheat flour may be used)
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking soda
1/2 cup coarsely chopped nuts (optional)
1/2 cup raisins (optional)

~ Move oven rack to low position so that tops of pans will in the centre of the oven. Heat oven to 350 F. Grease (with shortening) and flour two 8x4 inch loaf pans, or one 9x5 inch loaf pan.
In a large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients, except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between two 8 inch pans or pour onto one 9-inch pan.
Bake 8-inch loaves 50-60 minutes, 9-inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes, or toothpick inserted in centre comes out clean. Cool ten minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about two hours. Refrigerates for up to 10 days.

Cherry Tomatoes filled with Goat Cheese

This is a tasty and colourful little appetizer. Great for outdoor gatherings.  Serves 4.

Ingredients:
24 cherry tomatoes (or plum)
1/4 pound fresh goat cheese
1/4 cup minced fresh basil (or tarrogon)
1/2 tsp, salt
1/2 tsp. ground pepper

~ Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.
In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.

Refrigerator Dill Pickles

I have been told these are great pickles. And I shall try them out soon!


Ingredients:
2 cups of water
1 3/4 cups vinegar
1/4 cup sugar
1 Tbs. anise or fennel seds, partially crushed
1 Tbs. mustard seeds
1 cup fresh dill
1 lb pickling cucumbers (if large, cut in quarters lengthwise; if small, cut in half lengthwise)
5 cloves of garlic, smashed

~ Toast the anise and mustard seeds over medium heat in a medium pot until toasted.
~Add the water, garlic, vinegar, and sugar to the pot, Bring to a boil, and then simmer for 10 minutes.
~Add the cut cucumbers and chopped dill (use large dill florets if the plants are fully matured) to a large jar.
~Pour the hot brine over cucumbers and dill. Use a wooden spoon to remove any air pockets.
~Let sit in the refrigerator for a minimum of 11 hours before eating. Pickles are good stored in the fridge this way for about a month.

Green Slaw

This slaw serves as a very good entree to go with any meal. The lime juice gives it a nice, but subtle, kick. I made a spinach-less version, which was still very good (I just used the other half of the cabbage head). Because of all the leafy greens in the slaw, eat-up quickly, because it is more perishable.

Ingredients:
1/2 small green cabbage head, cored and sliced as thin as possible
2 cups thinly sliced onions
3 cups fresh spinach leaves, cut into julienne strips
1 cup basil leaves, chopped fine
1 1/2 cups parsley leaves, chopped fine
1 Tbs. Dijon mustard
1/3 cup lime juice (from approximately 2 limes)
3 Tbs. olive oil
2 tsp sugar
1 tsp salt
fresh-ground black pepper to taste

~ Put the sliced cabbage and onions into a large bowl. Add spinach.
Put the chopped herbs into another bowl, and add the mustard and lime juice. Stir with a whisk. While whisking, slowly add the olive oil. Whisk in the sugar, salt and pepper.

Add the dressing to the cabbage mixture, and toss well (I used my hands). Refrigerate for at least an hour, to let the flavours marry. Serve cold.

Deviled eggs

This is a wonderful finger food; colourful and pretty to look at--as well as good to eat!

Ingredients:
6 eggs, hard boiled
3 Tbs. mayonaise
1/2 tsp. dry mustard
1/4 tsp. apple cider vinegar
1/8 tsp. salt
 1/8 tsp. pepper

~ Peel eggs. Cut lengthwise in half. Slip out yolks into a small bowl; mash with fork.
Stir mayonaise, mustard, vinegar, salt and pepper into yokes. Fill whites  with yoke mixture, heaping it lightly. Top with a sprig of dill, and sprinkle with paprika. Cover and refrigerate for up to 24 hours.

Kale-Strawberry Smoothie

This is a smoothie I have gotten many compliments on. It is a very refreshing drink on a hot day.

Ingredients:
1/4 lb kale
4 cups strawberries
2 cups pineapple juice
1 large banana

Rip kale leaves from kale stalks. Put kale leaves and pineapple juice in a blender, blend until smooth. Add in strawberries. Then add banana. Serve cold.

Minted Lemonade

Lemonade flavoured with homemade mint syrup makes a cooling, light summertime drink.

Ingredients:
For the syrup
2 cups of water
1 cup of sugar
1/4 cup fresh mint leaves

1 cup strained lemon juice
6 cups water
crushed ice or ice cubes
8 fresh mint sprigs for garnish

~ To make the syrup, in a saucepan over medium-high heat, combine the water and sugar. Bring to a boil. stirring ti dissolve the sugar. Cook over medium-high heat, stirring, until a light syrup forms, about 5 minutes. Remove from heat and add mint leaves. Let stand for about 5 minutes, then discard the leaves. Let cool, then refrigerate for about 2 hours.
~ In a pitcher, combine the chilled syrup, lemon juice, and water and stir well. To serve, spoon ive onto tall glasses and pour in the lemonade. Garnish with mint leaves.

From: Williams-Sonoma Casual outdoor Dining

Baby Squash in Herb and Garlic Marinade

A mixture of colourful summer squash, imbued with the flavour and aroma of fresh herbs, makes a great first impression at an outdoor sit-down dinner.  If round squashes are unavailable, use all zucchini.

Ingredients:
4 baby green zucchini (courgettes)
4 baby gold (yellow) zucchini (courgettes)
4 baby pattypan squashes
4 other, baby, round summer squashes

For the Marinade:
1/2 cup olive oil
2 Tbs. red wine vinegar
3 cloves garlic, bruised
4 bay leaves
2 tsp. minced fresh rosemary
1/2 tsp. salt
1/2 tsp. ground pepper

4-8 Boston or red lettuce leaves
1/4 cup thinly sliced red bell pepper (capsicum)

~ Trim the ends of the squashes but leave whole. Place on a steamer rack over boiling water, cover the steamer, and steam until tender when pierced with the tip of a knife, 2-3 minutes. Transfer to a plate.
~ To make the marinade, in a non aluminum bowl, combine the olive oil, vinegar, garlic, bay leaves, thyme, rosemary, salt and pepper; mix well. Add the squashes and turn to coat with the marinade. Cover and let stand at room temperature for 6-8 hours.
~ To serve, garnish 4 individual plates with lettuce leaf or two and slices of bell pepper. Using a slotted spoon, remove the squashes from the marinade and divide them evenly among the plates. Serve at room temperature.

Three-Citrus Vinaigrette

This zesty dressing adds the perfect kick for a summer salad!

Ingredients:
1 lemon rind, grated
1 orange rind, grated (optional)
1 Tbs lime juice
3 Tbs lemon juice
2 Tbs red wine vinegar
1 1/2 tsp Dijon mustard
1 Tbs sugar
1 cup olive oil
1/2 cup sour cream
salt, to taste
pepper, to taste

In a bowl, combine the lemon rind, orange rind, lime juice, lemon juice, red wine vinegar, Dijon mustard, and sugar. Whisk. While whisking, slowly pour the oil in a stream the width of a pencil. Whisk in sour cream, and add salt and pepper.
This vinaigrette will keep in the refrigerator for up to a week.

Italian Style Potato Salad

The garlic scapes add a nice green colour, but not too much of a garlicky taste.

Ingredients:
3 lbs. potatoes
4 Tbs parsley, chopped
6 Tbs. garlic scapes, chopped
4-6 Tbs olive oil
salt, to taste
pepper, to taste

Cut potatoes in half and boil in a large pot of water until tender; but not mushy. Drain. Transfer potatoes to a bowl. Cut into smaller chunks if necessary. Add parsley and garlic scapes to potatoes. Mix in olive oil. Stir well. Season with salt and pepper. Refrigerate until flavours have melded.

Snappy Pea Salad

Lime juice mixed with a good olive oil can make anything taste good. Here they combine forces with peas, red onion, and nappa cabbage. Sumac powder, made from dried sumac berries, can be found in Middle Eastern markets (and no, it will not give you a skin rash as a poison sumac plant will). Sumac powder sports a bright magenta colour and has a terrific, tart flavour, for which lime juice can easily substitute.

Ingredients:
2 cups peas
1/2 cup thinly sliced red onion
2 cups thinly sliced nappa cabbage or bok choy
1 1/2 tsp sumac powder, or 1 Tbs lime juice
3 Tbs extra-virgin olive oil
3 Tbs lime juice (from about 1 1/2 limes)
1 tsp sugar, or more, to taste
1 small clove garlic, minced
1/2 tsp salt
fresh ground black pepper to taste

1.  In a large bowl, combine the peas, red onion and nappa cabbage or bok choy. In a smaller bowl, whisk together the sumac olive oil, lime juice, sugar, and garlic.
2.  Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavours marry for 30 minutes, and serve. This salad keeps for 3 days, covered, in the refrigerator.

Bok Choy with Pork and Rice

This dish is very simple, but also very tasty. The Bok choy can be exchanged for another Asian vegetable of preferred choice.

Ingredients:
1 bunch bok choy
1 package pork sausages
1 1/2 cups rice
3 cups water

~Combine rice and water in a large sauce pan. Cook on high-heat until boiling, then turn down to low heat. Cook until all water has been absorbed.
~In a frying pan, place sausages and cook over medium-heat, until fully cooked. Remove sausages from pan. Set aside.
Wash bok choy and chop into large pieces. Put bok choy into pan that once held sausages, it should not be necessary to add any more oil, because of the fat from the sausage, but if you think otherwise, add some vegetable oil. Cook bok choy until tender, season with salt and pepper. Add sausages to pan to reheat them.
Serve with rice and (optional) soy sauce.

Turkey and Sugar Snap Peas with Orange-Mustard Sauce

Here is a particularly high-spirited dish, infused with the perfume of sweet oranges and French Dijon mustard.

Ingredients: 
Sauce
1/2 cup fresh orange juice
1 tsp finely chopped orange zest
1 Tbs soy sauce
1 tsp finely chopped, peeled fresh ginger
1 clove garlic, minced
1 shallot, finely chopped
2 tsp honey
1 tsp Dijon mustard

Marinade
1 egg white
1 Tbs mirin or sake
2 tsp soy sauce
1 Tbs cornstarch

1 lb boneless, skinless turkey breast meat, cut into 1 1/2 chunks (or tofu for a vegetarian version)
2 Tbs peanut or vegetable oil
1/4 lb sugar snap peas or snow peas
1 cup canned water chestnuts, rinsed, well drained and sliced

To make the sauce, combine the orange juice and zest, soy sauce, ginger, garlic, shallot, honey and mustard in a small bowl and stir to mix well. Set aside.
To make marinade, combine the egg white, mirin or sake, soy sauce and cornstarch and stir to dissolve the cornstarch. Add the turkey pieces and toss to coat evenly. Set aside.
In a wok or frying pan over high heat, warm 1 Tbs of the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot but not quite smoking, add the peas and stir and toss every 15-20 seconds until just tender, 2-3 minutes. Add the water chestnuts and stir and toss for a minute longer. Transfer to a dish and set aside.
Reduce the heat to medium-high. Add the remaining 1 Tbs oil to the pan, again swirling to coat the pan. When oil is hot, add turkey pieces and stir and toss every 15-20 seconds until firm and no trace of pink remains, 4-5 minutes. Be sure to distribute the turkey evenly in the pan so it comes into maximum contact with the heat and cooks evenly.
Quickly stir the reserved sauce and add to the pan over medium-high heat. Bring to a simmer and stir and toss until the sauce thickens slightly, 1-2 minutes. Return the peas and water chestnuts to the pan and toss to coat with sauce. Cook for 1 minute longer.
Taste and adjust the seasonings. Serve immediately.

Swiss chard with feta cheese

The feta cheese melts and adds a delightful savory-salty counterpart to the chard.

Ingredients:
2 Tbs pine nuts
2 Tbs peanut or vegetable oil
2 shallots, finely chopped
1 lb Swiss chard, carefully washed, stalks removed, and stalks torn into 2 inch pieces
1/4 cup crumbled feta cheese
salt and pepper

~In a dry wok or frying pan over medium heat, toast the pine nuts, stirring constantly until lightly browned, 1-2 minutes. Watch carefully so they do not burn. Transfer to bowl and set aside.
In the same pan over medium-high heat, warm oil swirling to coat the bottom and sides of the pan. When the oil is hot, add shallots and stir and toss every 10-15 seconds until they just begin to brown, 1-2 minutes. Add the Swiss chard, toss well to coat with oil, cover and cook until wilted, about 2 minutes. Uncover and turn up the heat to high and boil away any excess liquid.
When the liquid has boiled away, add the feta cheese, cover and cook until cheese just begins to melt, about 30 seconds longer. If more liquid is released, carefully drain the chard in a sieve, being careful not to drain away any of the cheese.
Spoon into a warmed serving bowl. Season to taste with salt and pepper and top with toasted pine nuts. Serve immediately.  

From Williams-Sonama Stir-Fry

Strawberry and Lemon Curd Tart

Sweet strawberries heaped in a crisp crust make a beautiful tart, but a thin layer of lemon curd between the pastry and berries transforms it into something truly special.

Ingredients:
For the lemon curd
5 egg yokes
1/2 cup sugar
1/4 cup fresh lemon juice
freshly grated zest of 2 lemons
6 Tbs of unsalted butter

For tart pastry
1 1/4 cups all-purpose flour
1 Tbs sugar
1/4 tsp salt
1/2 cup unsalted butter, chilled
2 Tbs, or more, cold water

For currant glaze
1 cup red currant jelly
1 Tbs fresh lemon juice


~To make Lemon Curd, combine the egg yokes and sugar in a heavy-bottomed pan saucepan. Whisk vigorously for 1 minute. Add the lemon juice and zest and whisk 1 minute more. Place over low heat and cook, stirring constantly, until slightly thickened; don't let it become too hot or the egg yokes will scramble. Remove from heat and add the butter. Stir until smooth. Let cool, stirring occasionally. There should be about 1 cup. Transfer to a tightly capped jar and chill before assembling the tart.
~To make tart pastry. Food Processor Method: Place the flour, sugar and salt in the work bowl of a processor. Cut the butter into tablespoon-sized pieces and add them. Process, using rapid off-on pulses, until the mixture resembles small particles about the size of oatmeal flakes. Add 1 Tbs of the water and process for a couple seconds. Add another tablespoon of the water and process with 3-4 off-on pulses. Feel the dough; it should be damp enough to form a rough mass. Add a few more drops of water if necessary to achieve the correct consistency. Dump the dough onto a work surface, gather it together and pat it into a cake . The dough may be used right away, although you may find the dough easier to roll out if it is wrapped in a plastic wrap and chilled for 30 minutes or so, especially on very hot days.
Hand Method: Combine flour sugar and salt in the mixing bowl, and toss together. Cut the butter in to bits and add to flour mixture. With your fingertips, two knives, or a pastry blender, blend the ingredients together, until it resembles oatmeal flakes. Continue, by adding water and making sure the dough is not too wet.  Then dump onto a work surface; continue as you would with Food Processor Method.
Roll dough out on a generously floured work surface until it is about 1/8 inch thick and 11 inches in diameter. Try to keep the shape as round as possible. Transfer rolled-out pastry to a tart pan. Pat some of the overhang back in around the edge to make the sides thicker than the bottom. Trim off any of remaining  overhang.
~To make Currant Glaze: Bring jelly and lemon juice to a boil in a small saucepan, stirring frequently. Remove from heat and let cool fro a moment. The glaze is now ready to use. If the glaze thickens too much upon standing, reheat gently to liquefy it.

To assemble Tart: Bake tart pastry at 425F, until browned and crisp. Cool completely before filling. Spread the lemon curd in the cooled tart shell. Take 4 cups of strawberries, and if the strawberries are large, slice each one lengthwise into 2-3 pieces. Arrange the strawberries on top of the lemon crd. Brush with warm currant glaze. Serve tart as soon as possible.

Broccoletti saltati con aglio

This dish (broccoli with oil and garlic), is a very simple way of transforming steamed or blanched broccoli into a succulent Mediterranean dish. Peeling the broccoli stalks is easy, and allows for even cooking.

Ingredients:
1 lb fresh broccoli
3 Tb olive oil
1-2 cloves garlic, finely chopped
salt
freshly ground black pepper

1) Wash broccoli. Cut off any woody parts at the base of the stems. Use a small sharp knife to peel the broccoli stems. Cut any very long or wide stalks in half.
2) Boil water in the bottom of a saucepan equipped with a steamer, or bring a large pan of water to a boil. If steaming the broccoli, put it in the steamer and cover tightly. Cook for 8-12 minutes or until the stems are tender when pierced with the point of a knife. Remove from the heat.  If blanching, drop the broccoli into the pan of boiling water and blanch until tender, 5-6 minutes. Drain.
3) In a frying pan large enough to hold all the broccoli pieces, gently heat the oil with the garlic. When the garlic is a light golden brown (do not let it brown or it will bitter) add the broccoli, and cook over moderate heat for 3-4 minutes, turning carefully to coat it with the hot oil. Season with salt and pepper. Serve hot or cold.

Bibb Salad with Anise Croutons

These croutons are simple to make, and also differ from the usual crouton, and are a nice match for the soft goat cheese in this salad.
Serves 4

Ingredients:
5 Tbs. extra-virgin olive oil
1tsp. anise or fennel seeds
1 small garlic clove, peeled and crushed with a chef's knife
8 baguette slices, cut on the diagonal, about 1 inch thick and 4 inches long
4 tsp. balsamic vinegar
salt and pepper to taste
1 head bibb (or Boston, or butterhead, they are all the same), broken apart
1/4 cup crumbled soft goat cheese

1. Put on some Billy Joel (or another old favourite)
2. Preheat oven to 375F. In a small bowl, combine 3 tablespoons of the olive oil, the anise or fennel, and the garlic. Stir well, and let the mixture sit for 10 minutes so the garlic can flavour the oil.
3. Place the bread on a baking sheet. With either a spoon or a brush, coat the top and side of the bread pieces with the seeds and flavoured oil. reserve the bowl, even if only the garlic is left in it. Bake the croutons for 8 - 10 minutes, or until they are golden. Let them cool.
4. Into the bowl in which you mixed the oil, anise or fennel, and garlic, put the remaining 2 Tbs. of olive oil and the balsamic vinegar. Stir well, and add salt and pepper.
5. Assemble the salad: Divide the lettuce among four plates. Lay the croutons on the lettuce, then drizzle the dressing (holding back the garlic clove) over the lettuce and croutons. Sprinkle with the goat cheese, and serve.

From Didi Emmons' Vegetarian Planet 

Salad Tips:
Use a large enough bowl, so you will have plenty of room to toss the salad thoroughly. The optional extras--cut up vegetables, tomatoes, nuts, fruit, etc. should be mixed in gently or laid on top just before serving. Rule of thumb:
be a benefactor with oil
a miser with the vinegar
a poet with the salt, and
a demon with the pepper!
      

Kale chips

1. Preheat oven to 350F.
2. Tear bite size pieces of kale from the stalk
3. Wash and dry kale thoroughly
4. Spray a cookie sheet with canola oil (make sure to use oil, not a kind of pan spray)
5. Add pieces of kale to the cookie sheet and spray kale with canola oil (or olive oil)
6. Sprinkle with sea salt
7. Bake for 8 minutes. Remove quickly, or they will burn.

Or


1.  Preheat oven to 350F.
2. Wash and dry kale. Remove leaves from stems and rip into chip size pieces. Place kale into a large bowl.
3. Drizzle about 2 Tb. of olive oil onto kale and evenly massage onto leaves. Add 1/4 tsp. of salt, and any other spices of your choice. Mix.
4. Spread kale evenly on a very lightly oil coated baking sheet or parchment paper on a baking sheet. Place in oven and bake for about 12 minutes, checking on them to make sure they don't burn.
5. Remove when done, and place on paper towels to absorb excess oil.

Kale and Pineapple Smoothie

This is my very own recipe, and I find that you can not really taste the kale--so this may be a good recipe for people who do not like kale.

5 kale leaves
1 pineapple
1/2 - 1cup of juice (orange, apple, mango, pineapple, etc.)
optional: 1/2 tsp. flax seed oil

Blend, and serve cold.

Drying herbs

I know this isn't a recipe, but dried herbs are essential for cooking, and you can have them all year long.
To dry fresh herbs: Either Take a bunch of herbs and tie a string or ribbon around the stems and put tops of herbs in a paper bag and hang to dry, in a dry (and preferably darker) room, and let dry until leaves crackle when touched (this takes close to a week, depending on the humidity in the room).
Or take window screens that are not being used, and lay them in a dry (and preferably darker) room. Place herbs on screens, and let dry.
Or you can dry herbs in the refrigerator (this can only be done in a frost-free refrigerator). This method is best for small amounts of herbs. Place chopped herbs on a plate on the refrigerator shelf, where they will be   crisp and dry in 5-6 days.
After herbs have dried, put in jars to keep them from getting damaged etc. and store in a cool, dark place.

Herbs in season: oregano, thyme, peppermint and cilantro.

Sauce Vinaigrette

French Dressing:
For salads, make the dressing in an empty bowl or a jar, so that all ingredients are well blended and flavoured before the salad is mixed with the dressing. And be sure the salad greens are perfectly dry so the dressing will adhere to the leaves. Salad dressings are always best when freshly made; if they stand around for several days they tend to acquire a rancid taste.

For about half a cup
1/2 to 2 Tb wine vinegar or a mixture of vinegar and lemon juice
1/8 tsp salt
Optional: 1/4 tsp dry mustard
6 Tb salad oil or olive oil (salad oil is tasteless)
Big pinch of pepper
Optional: 1 to 2 Tb minced green herbs, such as oregano, thyme or chives (dried herbs can also be used)

Directions: Either beat the vinegar or lemon juice in a bowl with the salt (and optional mustard) until the salt is dissolved, then beat oil by droplets, and season with pepper. Or place all ingredients in a screw-top jar and shake vigorously for 30 seconds to blend thoroughly. Add herbs at the end before dressing the salad.

From Julia Child's Mastering the art of French Cooking