Lots of tomatoes minced garlic cloves
Small amount of dried or fresh basil and parsley 1 or 2 carrots, chopped
Large amount of dried or fresh oregano Salt and pepper
Olive oil
Use you imagination for quantities - in Italy no one follows a recipe for tomato sauce. Use lots of garlic unless you do not like garlic, but it is traditional. Carrots are used as a sweetener so use a much as you like. If you don’t have carrots, you can add a little sugar instead.
Blend or process the tomatoes to an almost pureed texture. Gradually add the garlic, herbs and carrots. Cook slowly in a deep skillet. When the sauce has reduced to about half and it is the texture you like, season to taste with salt and pepper. Add several tablespoons of olive oil before reheating for serving.
This recipe was adapted from From Asparagus to Zucchini.
September 04 2010 | Recipes | No Comments »
1 shredded red cabbage 2 shredded zucchini or carrots
¾ cup mayonnaise 1/3 cup apple cider vinegar
2 tablespoons honey 1 teaspoon caraway seed
¾ teaspoon salt or more to taste
Mix together the cabbage and zucchini or carrots in a large bowl. Mix the mayonnaise, vinegar, honey and caraway seed in a small bowl. Pour the dressing over the cabbage mixture, mix to combine. Stir in the salt to taste and chill until ready to serve.
This recipe was adapted from Farmer John’s Cookbook
July 22 2010 | Recipes | No Comments »
½ pound feta cheese
1 ½ tablespoons olive oil
½ of a small glove of garlic, thinly sliced
Radishes, trimmed
Carrots, trimmed
Blend the feta with the olive oil and the garlic in a food processor until smooth and creamy. Transfer the feta dip to a serving bowl. Place the bowl in the center of a plate and surround it with the radishes and carrots.
Serves 4
This recipe was adapted from Fresh from the Farmer’s Market by Janet Fletcher
May 08 2010 | Recipes | No Comments »
1 3 oz. package of baked ramen-noodle soup mix ¼ cup slivered almonds
1 tablespoon sesame seeds 1-2 tablespoons oil
1 pound, skinless chicken breasts 3 ¼ inch slices of fresh ginger
½ teaspoon salt 3 tablespoons orange juice
3 tablespoons cider vinegar 5 teaspoons soy sauce
5 teaspoons sugar ¾ teaspoons sesame oil
2 cup torn or shredded lettuce 1 shredded carrot
3 chopped scallions
Preheat the oven to 350 degrees. Discard the seasoning package from the ramen soup mix. Crumble the noodles onto a large rimmed baking sheet. Add the almonds, sesame seed and the oil; toss to coat. Bake for 10 minutes. Stir and then bake another 5 minutes or so until the noodles are golden brown.
Meanwhile poach the chicken in a pan with enough water to cover the chicken. Add the ginger slices and the salt and bring to a boil. Cover and reduce the heat to low and simmer until the chicken is no longer pink in the center about 10 - 15 minutes. Transfer the chicken to a cutting board to cool. Discard the poaching liquid. When the chicken is cool enough to handle, shred it into bite-sized pieces with a fork.
Combine the orange juice, vinegar, soy sauce, sugar and sesame oil in a small jar with a tight fitting lid and shake until the sugar has dissolved.
Just before serving combine the shredded chicken, lettuce, carrot and scallions in a large bowl. Add the toasted noodles and the dressing and mix well.
This recipe was adapted from Eating Well.
February 22 2010 | Recipes | No Comments »
2 tablespoons olive oil 1 lb. carrots, peeled & grated
2 garlic cloves, minced Sea salt
1 cup plain whole-milk yogurt Dill or mint to taste
Heat the olive oil in a skillet over moderate heat and add the carrots. Sauté the carrots until softened slightly, about 3 minutes. Set aside to cool. Pound the garlic to a paste with a large pinch of salt. Stir the garlic-salt paste into the yogurt. Add finely chopped dill or mint to taste to the yogurt. Stir the yogurt mixture into the cooled carrots. Taste and adjust the seasoning. Let stand at least 20 minutes before serving.
This recipe was adapted from Classical Turkish Cooking.
February 22 2010 | Recipes | No Comments »
Next »