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| Radish Slaw - Serves 12 ¾ cup fat free mayonnaise (Val recommends Spectrum Natural Eggless Mayonnaise) 1 tbsp Dijon mustard 1 tbsp apple cider vinegar 2 tsp celery seed 2 tsp dried dill 1 tsp salt ½ tsp freshly ground black pepper 20 large radishes, shredded (about 4 cups) 2 red or green bell peppers (cored, seeded and shred. About 2 cups worth) 1 small cabbage (cored, outer leaves removed, then shredded. About 2 packed cups) Step 1: Whisk Mayonnaise, mustard, vinegar, celery seed, dill, salt and pepper in a small bowl until creamy; set aside. Step 2: Toss shredded radishes, bell peppers and cabbage in a large bowl. Add dressing and stir well until veggies are well coated. For maximum flavor, cover and chill in the fridge for at least 30 minutes. Stir before serving. Kabocha Squash Pancakes 1 cup Buttermilk pancake mix 1 cup unbleached white flour 1 ½ tsp baking powder 1 tbsp brown sugar 2 eggs 1 cup baked Kabocha squash 3 tbsp oil 2 cups milk 1 tsp each of ginger and cinnamon ½ tsp each of allspice, five spice and cloves Mix dry ingredients together and in a separate bowl, mix the wet ingredients (including the squash). Combine the two mixes together and let sit for 15 minutes so the flour can rehydrate from the liquid ingredients. Brush a non-stick frying pan with butter or oil. Makes a dozen big pancakes. Serve topped with real maple syrup. Linguine with Italian Parsley & Garlic 1 lb. Linguine 1 cup extra virgin olive oil 4 peeled cloves of garlic 1/4 teaspoon dry hot chili pepper 1/4 cup italian parsley 1/2 teaspoon salt 1 teaspoon fresh ground black pepper With six minutes left to cook the linguine: Preheat olive oil in saute pan - medium heat. Saute garlic in olive oil until brown, remove to a cutting board (leaving the oil in the pan, and returning the pan to heat), and mash the garlic with the back of a fork. Return the mashed garlic to the oil, and increase heat to high. Cook for one minute, then add the chili pepper. Cook for one minute, then add the salt and the parlsey. Cood for one minute - take this opportunity to strain your linguine.. Combine the cooked linguine with the contents of the pan, toss very well, plate, and pepper. Potato Leek Soup 3 leeks, chopped 2 tbsp. olive oil 2 cups water 2 cups vegetable broth 2 lbs. potatoes, peeled, diced into ½ inch pieces salt and pepper Marjoram- dash tobasco sauce or other red chili sauce Cut leeks lengthwise, then separate and clean them. Chop using only white and pale green parts. Cook leeks in olive oil with salt and pepper, cover pan and cook on low heat for 10 minutes. Do not brown them. Add water, broth, and potatoes and cook for 20 minutes. Scoop about half of the soup into a blender, puree then return to pan. Add dash of marjoram and chili sauce to taste. Kiwi Muffins 2 cups flour 1 tbsp. baking powder 1 tsp. baking soda 1 cup sugar 3 kiwi, peeled and finely chopped 2 eggs ¾ cup olive oil ¾ cup milk Sift flour, baking powder, and baking soda into a bowl. Add the sugar and mix; stir in kiwi. Combine eggs, oil, and milk. Gently stir into dry ingredients until just moistened. Do not over mix. Spoon into lightly greased muffin pans until 2/3 full. Bake in 350 degree oven for 15 minutes or until golden brown. Let cool on wire racks. Makes about 18 medium muffins. Turnip and Potato Au Gratin 2 cups turnips, peeled and thinly sliced 2 cups potatoes, peeled and thinly sliced 1 medium onion finely sliced 2 tbsp. olive oil ½ cup milk 1/8 tsp. nutmeg ¼ tsp. white pepper ½ tsp. salt ½ cup grated Swiss cheese Preheat oven to 375 degrees. Toss together the turnips, potatoes onion and olive oil. Place in a 9-inch square or round baking dish. Cover tightly and place in oven for 30 minutes. In a small pot combine milk, nutmeg, pepper, and salt; bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from the oven, remove cover and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese. Replace in oven, uncovered for another 20 to 25 minutes. If the gratin is golden brown it is ready to serve. If not, preheat broiler. Place gratin under broiler for about 3 minutes to brown on top before serving. |