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Cannellini Pesto Dip and Sandwich Spread

Sep 6th, 2011 by vinegarlic

cannelini pesto bean dipNext time you make pesto, consider reserving a few tablespoons for this satisfying dip.  The dip is great with veggie sticks or pita wedges, or spread it on bread and top with lettuce and tomato for a hearty and healthful sandwich.

Ingredients:

  • 1 Tbsp. olive oil
  • 1 large white onion, diced
  • 2 15.5 ounce cans cannellini (white kidney beans), drained and rinsed
  • 2-3 Tbsp. pesto
  • salt and pepper to taste

Method:

  1. Sauté the onion in olive oil over medium heat until the onion is translucent, then a little longer until it turns slightly yellow.
  2. Combine onion, beans, and pesto.  Purée in a blender or with a stick blender until the beans are mostly smooth but slightly chunky.
  3. Season with plenty of salt and black pepper.

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Posted in Dips and Spreads, Sandwiches, Vegan, Vegetarian, legumes | No Comments »

Crab, Mango, and Avocado Salad

Jul 20th, 2011 by vinegarlic

I first heard of the avocado/mango/crab combination on the cook show Mexican Made Easy and I was immediately intrigued.  The green creaminess of avocado, juicy sweetness of mango, and rich flakiness of lump crab meat come together to create a vibrant summer salad.  To make it somewhat heartier, roll it up in a sandwich wrap.  This recipe will serve 2-3.  When preparing this salad, stir as gently as possible so the avocado does not become mashed.

Ancho chili powder has a very mild flavor compared to other chili powders.  If you don’t have ancho chili powder, it is better to leave it out all together than to substitute with a different chili powder.

Ingredients:

  • 2 avocados, peeled and diced
  • juice of 1 lime
  • 1 mango, peeled and diced
  • 12 oz. canned lump crab meat
  • salt and pepper to taste (be generous with the salt)
  • 1/8 tsp. ancho chili powder
  • mixed baby greens

Instructions:

  1. Toss the avocado with the lime juice.
  2. Add the mango and crab and toss gently.
  3. Sprinkle salt, pepper, and ancho chili powder across the top and stir very gently to distribute.
  4. Serve on top of lettuce.

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Posted in Recipes, Salads, Seafood | No Comments »

Healthy Snack Food Alert!

Jul 20th, 2011 by vinegarlic

Annie Chun's roasted seaweed snacksDon’t you love the type of bodega that, instead of having potato chips in front of the counter for your last minute impulse buys, has things like this?  The beautiful green rectangle pictured in my hand is an Annie Chun’s Roasted Seaweed Snack in sesame
flavor.  It contains the following, all of the following, and nothing but the following: seaweed, canola oil, sesame oil, salt.  A serving size has thirty calories, and I dare say that they just may have the ability to satisfy a potato chip craving.*  The texture is strange, something like flaky cellophane.  The flavor is intense, fishy, and salty.  Both the texture and strong flavor slow down the eating process, so these light-as-air sheets of seaweed last a long time.  And if I could find fabric that looked just like them, I would want to make my curtains from it.

There is a wasabi
flavored variety as well, which I haven’t tried yet.

*While I have thoroughly enjoyed these roasted seaweed snacks, I have not yet experienced a potato chip craving with them in my possession and can not guarantee that your potato chip craving will be satisfied.

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Posted in Finger Foods, Seafood, Vegan, Vegetarian | No Comments »

Chai Latte Finger Gelatin

Jul 19th, 2011 by vinegarlic

chai latte finger jello gelatin recipeAfter avoiding gelatin for years due to its frequently pig-derived nature, I am beyond excited to have discovered a  supplier of pure bovine gelatin.  Such is my joy that I plan to make a plethora of gelatin-containing foods in the coming weeks.  Here is the first, which I discovered on the Adventures in the Baking Aisle blog.  These were somewhat firmer than I remember finger jello being.  I may reduce the amount of gelatin a little next time.

Ingredients:

  • 1/2 cup cold water
  • 4 Tbsp. unflavored gelatin
  • 2 cups boiling water
  • 6 chai tea bags
  • 14 oz. sweetened condensed milk

Instructions:

  1. Soak tea bags in hot water 5-10 minutes to produce a strong chai.
  2. Meanwhile, mix gelatin with cold water and allow to sit until needed.
  3. When chai is ready, stir chai into the gelatin mixture.  Stir thoroughly until all gelatin is dissolved.
  4. Mix in sweetened condensed milk.
  5. Pour into a lightly greased chilling container.  Tina Marie recommends an 8×8 pan; I used a bread pan.
  6. Chill until set, 2-4 hours.
  7. Cut into cubes before serving.  These are rich, so cubes about 2-3 bites in size are just right.

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Posted in Finger Foods, Indian Food, Sweets | No Comments »

How to Roast Corn on the Cob in the Oven

Jul 10th, 2011 by vinegarlic

Corn on the cob is an easy side dish to pop in the oven while you’re preparing the rest of your meal.  In my house, we even enjoy it as a simple breakfast.  I put it in the oven while we’re taking our showers and dressing and 50 minutes later we have a healthful breakfast.  It is a great one-handed food for busy commuters who have to grab their breakfasts on the way out the door, too.

To roast corn on the cob in aluminum foil in the oven, first peel and wash the corn.  Do not dry the corn; the water that clings to the kernels will provide just enough steam inside the foil.

Each ear is wrapped separately.  The method of wrapping I’ll describe ensures that the steam stays inside where it can keep the corn juicy.

First, place the ear of corn in the center of a piece of aluminum foil leaving several inches of foil on each side of the corn.

Take hold of the foil sides above and below the length of the corn.

Bring these two sides together above the corn, forming a tent around the corn.

Holding the two edges together, roll the foil down until it is laying on top of the corn cob.

Flatten the foil on one end of the cob, and roll all the way to the cob.

Repeat with the other end.

Bake at 350° for 50 minutes.  After removing from the oven, open the foil carefully as hot steam will escape when you open the foil.  The corn is hot!  Give it a few minutes to cool off before eating.  If you wish, now is the time to smear it with butter and salt.  In my house, we like to eat it plain.

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Posted in Breakfast, Cooking Skills, Recipes, Vegan, Vegetarian | No Comments »

Summer Veggie and Chicken Bake

Jul 9th, 2011 by vinegarlic

Here is an easy way to use the colorful produce of summer.  Add or substitute different summer veggies, such as yellow squash, as desired.

Ingredients:

  • 1 small zucchini, thinly sliced
  • 1 small turnip, peeled and thinly sliced
  • 1 small golden beet, peeled and thinly sliced
  • 1 head garlic, cloves peeled and thinly sliced
  • 1 lb. chicken tenders
  • 2 Tbsp. olive oil
  • salt and pepper
  • 1/4 cup parsley, chopped
  • 1/4 cup parmigiano reggiano cheese, grated

Instructions:

  1. Toss zucchini, turnip, beet, chicken, and garlic with olive oil and a generous amount of salt and pepper.
  2. Arrange the above mixture in a baking dish, spreading the vegetables evenly across the bottom of the pan and placing the chicken on top of the vegetables.  place several slices of garlic on top of each piece of chicken.
  3. Bake at 350° for about 30 minutes, until chicken is cooked through.
  4. Sprinkle parsley and cheese on top before serving.

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Vanilla Mint Soda

Jul 2nd, 2011 by vinegarlic

homemade vanilla mint soda

Refreshing vanilla mint soda

Homemade sodas are  easy to make, caffeine free, and free of all the funky chemical ingredients of store bought soda.  This vanilla mint soda is unbelievably refreshing.  Prepare the simple syrup a few hours ahead so it will have enough time to get cold before serving.

Ingredients:

  • 1 1/2 c. fresh mint, coarsely chopped
  • 1 c. granulated sugar
  • 1 c. water
  • 1 tsp. vanilla extract or alcohol free vanilla flavor
  • 2 liters seltzer, chilled

Instructions:

  1. Place mint, sugar, and water in a small sauce pan.  Bring to a boil, stirring to dissolve sugar.  Immediately reduce heat to low and simmer for about 2 minutes.
  2. Strain mint mixture into a heatproof container, pressing the leaves with the back of a spoon to extract all liquid.  Discard mint leaves.  Allow syrup to cool to about room temperature, then cover and refrigerate to cool completely.  You have just made mint simple syrup.  When you aren’t using it in vanilla mint soda, you can use this in your iced tea or as an ice cream topping, among other uses.
  3. Before serving, add 1 tsp. vanilla extract to mint simple syrup.  Add seltzer and serve ice cold.
mint simple syrup

Mint simple syrup with vanilla, before adding the seltzer.

homemade vanilla mint soda

Homemade vanilla mint soda

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Posted in Beverages, Homemade Soda, Recipes, Vegan, Vegetarian | No Comments »

Whole Wheat Cheddar Chipotle Crackers

Jul 1st, 2011 by vinegarlic

Whole wheat cheddar chipotle crackers

Whole wheat cheddar chipotle crackers with a heap of refried beans

The dominant flavor of these delicious crackers is that of sharp cheddar.  There is a mild chipotle flavor in the background.  The recipe was inspired by the beautiful homemade Cheez-its post on In Katrina’s Kitchen a few days ago.  I replaced the all purpose flour with whole wheat, added the chipotle, and…er….doubled the batch.  It’s a good thing, too.  This recipe made four trays of crackers; my daughter and I had finished the first tray before the second came out of the oven.   These things are dangerous!

These were great by themselves.  For lunch today I served the survivors with some Amy’s Organic Refried Beans with Mild Green Chiles.  The two together made a delicious and satisfying lunch.

This was the second time I’ve made crackers, and I have to say that I enjoy it very much.  Both times I’ve found that homemade crackers are nothing like crackers I’ve bought at the store, especially when they’re still warm from the oven.

Chipotles in adobo sauce are chipotle peppers preserved in a flavorful paprika-based sauce.  They are available near the other canned chiles on the Mexican shelf of most grocery stores.  You will only be using one pepper for this recipe; simply store the others in an airtight container in the refrigerator.  They will last a long time, and there are many uses for them.

Ingredients:

  • 1 stick butter (1/2 cup), softened
  • 1 chipotle in adobo
  • 16 oz. shredded sharp cheddar cheese
  • 1 tsp. salt
  • 2 c. whole wheat pastry flour
  • 1/4 c. ice cold water
  • Coarse sea salt for sprinkling

Instructions:

  1. combine butter and chipotle in food processor
  2. combine chipotle butter and cheese in a large mixing bowl.  Mix the cheese into the butter by pressing with a pastry blender, or follow Katrina’s instructions to see how to do this with a stand mixer.
  3. Mix the salt with the flour, mix the flour into the butter-cheese mixture bit by bit.
  4. Gradually add the water.  This should be a firm dough; do not add more than a few drops of water beyond the recommended amount.
  5. Divide the dough into quarters, forming each quarter into a disc and wrapping each quarter in plastic wrap.  Refrigerate for at least 30 minutes before rolling out.
  6. Remove one disc from the refrigerator.  Roll on a well-floured silicone mat or parchment paper to 1/8 inch thick.  Cut into desired shapes.  Poke several holes in each cracker with a toothpick and transfer to a baking sheet.
  7. Roll the scraps together and cut again, punch holes, and add to the baking sheet.
  8. Sprinkle the crackers with a small amount of coarse sea salt; pat the salt down slightly so it sticks to the crackers.
  9. Bake in a preheated 375° oven 10-15 minutes until puffed and browning around the edges.  Keep a close eye on them at the end so they don’t burn!
  10. Repeat with each dough disc.
why to punch holes in crackers

See how that cracker got too puffy? Uh oh, that's because I forgot to punch holes in that batch! Learn from my mistake, friends.

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Posted in Dips and Spreads, Finger Foods, Whole Grain Baking | No Comments »

Cabbage and Leek Pancakes

Jun 28th, 2011 by vinegarlic

Cabbage and Leek Pancakes101 Cookbooks is a fantastic cooking blog.  I never visit without finding at least one recipe I want to try.  Such was the case with this delicious Okonomiyaki recipe.  The pancake consists of shredded cabbage and sliced leeks held together with a simple batter of egg and whole wheat pastry flour.   You can chop the veggies several hours in advance and store covered in the fridge until it’s time to mix the batter, if desired.

Ingredients:

  • 2 cups cabbage,  finely shredded (red cabbage makes it pretty!)
  • 1 cup leeks, thinly sliced
  • 2/3 c. whole wheat pastry flour
  • salt (101 cookbooks says a few pinches of fine grain sea salt.  I say you need to be more generous, but plain old salt will do.)
  • 2 eggs, beaten
  • 1 Tbsp. olive oil or more
  • about 1/4 cup toasted slivered almonds
  • a few tablespoons of chopped chives

Instructions:

  1. Toss together the almonds and chives and set aside
  2. In a large mixing bowl, toss together the cabbage and leeks.
  3. Add flour and salt and toss the veggies until they are evenly dusted with flour.
  4. Add the eggs and smoosh it up until all the flour is wet and the batter is mixed evenly on the veggies.
  5. Heat the oil in a skillet over medium heat.  Dump the veggie mixture into the pan and press flat with a spatula.
  6. Cook for 4-5 minutes on the first side.  As the batter cooks it will begin to hold the vegetables together.
  7. After 4-5 minutes, pushing one edge of the pancake with the spatula should cause the pancake to slide easily around the pan.
  8. After being sure the pancake slides easily, flip it.  I found that the easiest way to flip this was to do the egg-in-the-air flip.  If you aren’t comfortable with that, follow 101 Cookbooks’ advice and slide the whole pancake onto a plate, top with another plate, flip, and slide back into the pan.
  9. Cook 3-4 minutes on the second slide, then slide onto the serving plate and top with almond chive topping.

I added a few clementines, grabbed some bottled water, and took my daughter off to the park to meet my husband for an after work picnic.  It turned out to be wonderful picnic food.  Leftovers are great cold or reheated.

chopped leeks and cabbage

That's a lot of veg

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Posted in Vegetarian | No Comments »

LAST DAY: Supporting Crop Biodiversity through Seed Preservation

Jun 28th, 2011 by vinegarlic

Every time you eat an heirloom tomato, you are not only enjoying an unusual fruit; you may well be contributing to our survival as a species. In this intriguing talk by Cary Fowler, Fowler explains the importance of crop biodiversity in the entertaining way that TED talks tend to have of making heavy, complicated topics enjoyable.

If this is a subject you find important, you may be interested in the Heritage Seed Company of Pittsburgh, PA.  The Heritage Seed Company is an organic farm collective seeking to raise funds to preserve 30 endangered foods by producing and selling seeds and seedlings to interested farmers.  They are seeking $10,000 in seed money through kickstarter.com.  Of that, $8,642 has already been pledged.  If you’d like to support their efforts you can make a contribution of as little as $1.  If you make a contribution of $10 or more, you will receive heirloom seeds as a thank you.  Today is the last day to pledge to this cause; if the $10,000 goal is not reached on time, this organization will not receive funding through Kickstarter and all of the pledges raised so far will be cancelled.

Posted in Uncategorized | No Comments »

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