Bistro Broccoli Chowder

February 27, 2010 – 3:55 pm | by admin

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Dinner 2/22 Bistro Broccoli Chowder Yes, you guessed it, another test recipe for Isa’s next book — a hearty, chunky mix of potatoes, parsnips and broccoli that will warm the cockles of your heart, if they, in fact, need warming. This is a test recipe for Isa Chandra Moskowitz’s next cookbook. As part of the testing agreement, we can’t give out the recipe. Tags: potatoes , broccoli , parsnips , chowder , soup , vegan , food , dinner , tofu666 Read the original: Bistro Broccoli Chowder

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New Ideas for leftovers!

February 23, 2010 – 7:02 pm | by admin

e1238eee14pi.jpg.jpg 150x92 New Ideas for leftovers!

So, back from Valentine’s Day madness. I made Menu 2 and it was delicious. Also, I could not resist and had to also make the baked bananas from menu 1 – they were a revelation, especially hot out of the oven with the cold icecream. Divine! I know, again with the leftovers – but it really is a money saver if you learn what to do with them. Think of your leftovers this way: they are take-out without the out. They are already in you fridge. So, what new ideas do I have. Well, how about calzone? I am sure you have come across ready made pizza dough in the prepared foods section of your supermarket – it maybe in the freezer section, but then the recipe will not be instant – you have to give the dough a chance to de-freeze – usually a day in the fridge will do that. In a good supermarket you will find whole wheat pizza dough – and I think that is worth the money. You could make your own dough – but it makes the recipe a little more complex, not much more, but enough to disqualify it for a quick weekday dinner. So what can we put into our calzone – well what can’t …

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Lunar New Year: Scallion Pancakes, Miso Glazed Eggplant, Steamed Vegetable Buns

February 22, 2010 – 6:30 pm | by admin

ac9a92acdeda.jpg.jpg 150x99 Lunar New Year: Scallion Pancakes, Miso Glazed Eggplant, Steamed Vegetable Buns

Dinner 2/14 Scallion Pancakes Miso Glazed Eggplant Steamed Vegetable Buns Gung Hay Fat Choy! The Scallion Pancakes ( recipe ) is an easy one, and better yet, freezes & vacuum-seals really well for future meals. We haven’t made the Miso Glazed Eggplant in a while, but here’s a quick version of the recipe. Cut the eggplant into 1-inch thick rounds, scored the top/bottom with cross-hatch cuts about 1/4″ deep, season with salt and pepper and pan-fry in 1 tbs. of canola oil until browned (about 3-4 minutes per side). Put on a sheet tray lined with aluminum foil, and bake at 350F for 20 minutes. While that’s baking, make the glaze. Mix together 3 oz. sherry, 2 tbs. mirin, 2 tbs. agave, and 1 1/2 tbs. of (red) Miso and reduce by half in a saute pan. Take the eggplant out of the oven, and brush the top and bottom with the glaze. Turn on the broiler and cook the eggplant for roughly 1 minute per side. Finally, We broke out the steamer baskets and made steamed vegetable buns (a.k.a. Stir-Fry Buns) filled with carrot, bok choy, red bell pepper, scallion, garlic, ginger and finely chopped tofu. Tags: lunar new year , dim sum , miso , eggplant , scallions , hoisin , vegan , food , dinner , tofu666 Continued…

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Shopping lists for the Valentine’s Day Menus

February 12, 2010 – 2:49 am | by admin

649f72612bts 150x101 Shopping lists for the Valentine’s Day Menus

Here we go! Here are your shopping lists for the Valentine’s cooking extravaganza. Please read them before you head out so you can check your fridge for what you may already have and remember you are always allowed to substitute in my recipes. Check to make sure you have what consider staples on hand and tomorrow we will work our way through the actual recipes. Menu 1: Please note that you have to set up your quinoa to sprout the day before and leave it overnight! Appetizer: Raw Quinoa Tabouleh Main Event: Tofu-Mushroom Stroganoff over Tagliatelle Noodles Dessert: Angelic Bananas with Dulce De Leche Icecream Shopping List: For the tabouleh: ¾ cup quinoa 1 small cucumber 1 bunch fresh parsley ½ teaspoon fresh mint 1 lemon Staples you should have at home: 3 tablespoons oilve oil 1 tablespoon soy sauce 1 small tomato 1 teaspoon garlic powder For the Stroganoff: 1 cup pasta – tagliatelle or whatever kind you prefer 1 tub extra firm tofu 1 cup mushrooms ½ onion ½ cup cream cheese or silken tofu pinch of paprika (vegan version) 1 tablespoon flour or instant mashed potatoes 1 tablespoon dried mushrooms Staples you should have at home: ½ tablespoon soysauce 1 tablespoon cooking oil ½ tablespoon dried herbs such as rosemary, majoram and thyme For the Angelic Bananas: 2 bananas – ripened 1 tub dulce de…

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Raw Food Wednesday: Taco Salad with Blood Oranges, Stuffed Mini-Peppers

February 8, 2010 – 1:59 pm | by admin

a371b89e138d 150x99 Raw Food Wednesday: Taco Salad with Blood Oranges, Stuffed Mini Peppers

Raw Food Wednesday 2/03 Taco Salad with Blood Oranges Stuffed Mini-Peppers We made the taco salad again , slightly changing a couple of things around. The shells used fresh and sun-dried tomatoes in place of the red bell peppers, and the filling included supremed blood oranges pieces as well as using the juice for the salad dressing base — 1 tsp. blood orange juice, pinch of salt, with 1 tbs. olive oil whisked together until emulsified. Liz made the stuffed mini-pepper with a pine nut and hemp seed filling which made for a nice one-bite appetizer. Tomato Tortillas (makes approximately 6 large tortillas) 1/2 cup flax seeds 1/2 cup water 1 cup grape tomatoes, chopped in half 1/2 cup sun-dried tomatoes, soaked in water for 20 minutes 1 tbs. olive oil 1 tbs. nama shoyu 1 jalapeño, diced 1 tsp. Mexican oregano 1 tsp. fresh ground cumin salt and pepper to taste Put the flax seeds in a spice grinder and process, then add to the vita-mix along with the water and let sit for 15 minutes. Put the tomatoes and the rest of the ingredients into the Vita-Mix and process on high until smooth. Spread out the mixture into 10″ rounds with an offset…

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Tender Coconut and Lychee Pudding. No cooking required!

February 6, 2010 – 7:57 am | by admin

70f4728c0a7dbbd9 105x150 Tender Coconut and Lychee Pudding. No cooking required!

I’m at my parents place in India. There is such an abundance of fresh tender coconuts here that I absolutely had to use it as the star of this no-cook dessert . I added some lychees to the pudding and it worked really well. A coconut tree in my parents’ garden Note: If you cant get fresh tender coconut, just use frozen coconut juice/coconut water available in Asian stores. If the coconut juice is sweetened you should less than whats called for in this recipe. But whatever you do, please do not use the canned coconut juice! Tender Coconut/Coconut Water/Coconut Juice/Elaneer and Lychee Pudding Recipe serves about 6 1 cup + 1/4 cup milk 6 teaspoons quick set gelatin * (see note below) 3/4 cup sweetened condensed milk 1 cup tender coconut water/coconut juice/elaneer 3/4 cup tender coconut meat, chopped 3/4 cup canned lychees, strained (about 6 pieces), chopped * I usually use agar agar to set desserts, but this time gelatin is all I had on hand. (See this post on how to use agar agar). The gelatin I used was a quick set variety. Your pudding may set differently depending on what gelatin you use. …

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To make your trip to the market a pleasant one!

February 1, 2010 – 11:37 pm | by admin

759d0ef038al 150x109 To make your trip to the market a pleasant one!

Here are some excerpts from my book! Enjoy and use them every week and you WILL save money! Link: To make your trip to the market a pleasant one!

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40 Clove Chickpeas and Broccoli

January 14, 2010 – 8:11 pm | by admin

1b4c707e6c2f977c641f5c44f34fc700 40 Clove Chickpeas and Broccoli

Dinner 1/12 40 Clove Chickpeas and Broccoli We’re getting back into the test recipe swing with tonight’s meal of broccoli and chickpeas with enough garlic to satisfy citizens of Gilroy, CA . The kids wanted seconds, which is always a good sign… This is a test recipe for Isa Chandra Moskowitz’s next cookbook. As part of the testing agreement, we can’t give out the recipe. Tags: chickpeas , broccoli , garlic , vegan , food , dinner , tofu666 View original post here: 40 Clove Chickpeas and Broccoli

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Purple Cauliflower

December 2, 2009 – 2:30 am | by admin

dc004caeaf43dd94 103x150 Purple Cauliflower

Just a picture for you today. Purple cauliflower tastes just white cauliflower. Its a great, colorful addition to crudite platters. We steamed this lightly and dipped it in hummus. The purple color is caused by the presence of the antioxidant group anthocyanin , which can also be found in red cabbage and red wine. [ 7 ] Varieties include ‘Graffiti’ and ‘Purple Cape’. In Great Britain and southern Italy, a broccoli with tiny flower buds is sold as a vegetable under the name “purple cauliflower.” It is not the same as standard cauliflower with a purple curd.   - Wikipedia More here: Purple Cauliflower

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Fettuccine Alfredo with Smoked Chanterelle Mushrooms, Steamed Broccoli

November 26, 2009 – 2:54 am | by admin

6cee1f72a82d 150x99 Fettuccine Alfredo with Smoked Chanterelle Mushrooms, Steamed Broccoli

Dinner 11/05 Fettuccine Alfredo with Smoked Chanterelle Mushrooms Steamed Broccoli A quick dinner tonight, using some of the leftover smoked cream sauce (plus nutritional yeast) to make the alfredo sauce. The chanterelles were smoked for 7 minutes with alder wood, then pan-fried with olive oil and a splash of tamari at the end of cooking. Tags: pasta , mushrooms , chanterelles , broccoli , vegan , food , dinner , tofu666 Read more from the original source: Fettuccine Alfredo with Smoked Chanterelle Mushrooms, Steamed Broccoli

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