Monday, February 25, 2013

Herb Garlic Bread with Artichoke and Feta

This bread is sinfully delicious - buttery, cheesy, warm herb bread. Once it came out of the oven, it didn't last long!

Herb Garlic Bread with Artichoke and Feta
adapted from this recipe on Warm Vanilla Sugar which was taken from Tasty Kitchen

1/2 C fresh parsley chopped
1/3 C chives. chopped
1 can artichokes, drained and rinsed
6 cloves garlic
1/4 C feta cheese, crumbled
1/2 C butter, softened
1 loaf bakery fresh whole grain bread

1. Place the first 4 ingredients in a food processor and blend. Then add the feta cheese and butter and process until smooth. 
2. Slice the bread into 2 cm slices, stopping before you reach the base of the bread. Stuff the bread with the artichoke mixture. 
3. Wrap the bread in foil ( I stopped here and baked the bread at the party so it was nice and warm). 
4. Bake in 350F oven for 25 minutes and serve immediately. 

Saturday, February 23, 2013

Tahini Chicken over Soba Noodles

This recipe comes from one of my favorite cookbooks, Food to Live By. I use it so often that the pages are falling out. The sauce could also be used as a dipping sauce. To make it vegetarian, substitute the chicken for firm, drained, tofu.

Tahini Chicken over Soba Noodles 
adapted from "Grilled Tahini Chicken with Eggplant and Mushrooms over Soba Noodles" Food to Live By Myra Goodman 2006

Ginger Garlic Tahini sauce

1/4 C soy sauce or tamari
1/8 C unseasoned rice vinegar
1 Tbsp tahini
2 tsp minced fresh ginger
2 tsp minced garlic
1 Tbsp firmly packed light brown sugar
1/4 tsp dried red pepper flakes
2 Tbsp toasted sesame oil

1. Place all ingredients in a bowl and whisk. Keeps for 2 weeks if covered and refrigerated. 

2 boneless chicken breasts
1 recipe ginger garlic tahini sauce (above)
2 tsp oil for stir frying
1 large zucchini, sliced lengthwise, then cut into 1 cm slices
1 large red pepper roughly chopped
1/2 C sliced minibella mushrooms
2-3 oz. soba noodles
2 tsp soy sauce
1/2 tsp sesame oil
black sesame seeds, as a garnish

1. Chop chicken into bite sized pieces. This would work equally well with firm drained tofu. 
2. Place 3/4 of the sauce and chicken in a resealable plastic bag, and marinade in fridge for 2-6 hours. 
3. Remove chicken , and discard marinade. 
4. Heat oil in a wok over medium heat. Add chicken to wok, and stir fry until cooked through. Add zucchini and peppers and stir fry for 2 more minutes. Add the mushrooms and continue cooking for about 5 more minutes. 
5. Cook the noodles according to package instructions. 
6. In a large serving bowl, combine the cooked chicken and vegetables, the soy sauce and sesame oil, the remaining sauce, and the noodles. Toss to combine, Garnish with sesame seeds. 

Friday, February 22, 2013

Blueberry Crumble Pie with Graham Cracker Crust

Some of our friends gave me and Louis a Fiestaware pie plate for Christmas, so of course, I had to make some pie. I really haven't perfected pie crust, so I opted for a graham cracker crust, and made this blueberry pie. It was scrumptious. I used some frozen blueberries I had left over in the freezer. It's nice to have a summery treat in the dead of winter and know that it is still locally sourced.

Blueberry Crumble Pie with Graham Cracker Crust
adapted from this recipe at Just a Pinch

Pie Crust:
1 1/2 C graham cracker crumbs
1/3 C melted butter
1/8 C water

Pie filling:
4 C frozen blueberries
7 Tbsp cornstarch
3 Tbsp water
2 Tbsp lemon juice
1/2 tsp cinnamon
2/3 C sugar

1/4 C sugar
1/2 C whole wheat flour
1/4 C butter, softened

Thursday, February 21, 2013

Portobello Black Bean Tacos

This is a really simple recipe that's very fresh. Feel free to add some spice, salsa, or plain yogurt to complete the meal. 

Portobello Black Bean Tacos

Lemon infused olive oil for sauteing
1 medium onion, chopped
1/4 red pepper, chopped
1/4 yellow pepper, chopped
1/3 can corn, drained
1/2 can black beans, drained and rinsed
1 large portobello mushroom, sliced
1/2 avocado, sliced
salt and pepper to taste
1/4 C shredded cheese of your choice
1/4 C chopped parsley
2 large tortillas

1. Heat oil on medium in large frying pan. 
2.  Saute onion and peppers for about 5 minutes
3. Add portobello mushroom slices and continue cooking for 3-5 more minutes. 
4. Add corn and black beans to pan, and stir to combine. 
5. Place 1/2 of the mixture in each tortilla. Top with salt and pepper to taste, parsley, and cheese. 

Wednesday, February 20, 2013

Date Hemp Seed Loaf

Date Hemp Seed Loaf 
adapted from "Date a Nut Bread" from Crazy Plates by Janet and Greta Podleski 1999

1 1/2 C light spelt flour
1/2 C chopped and pitted Medjool dates
1/2 C hemp seeds
1 C graham cracker crumbs
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 C packed brown sugar
1/2 C maple syrup
2 eggs
1/2 C almond milk mixed with 1/2 Tbsp white vinegar
1/3 C unsweetened applesauce
1/4 C canola oil
1 tsp vanilla

1. Preheat oven to 350F. 
2. Line a loaf pan with parchment paper and set aside
3. Combine the dates and seeds with 2 Tbsp of flour and set aside
4. In a large bowl, mix all remaining dry ingredients except sugar. 
5. Combine the sugar with the remaining wet ingredients and mix well. 
6. Add wet mixture to dry mixture  and combine until ingredients are just moistened, then fold in dates and seeds. 
7. Spoon batter into pan. 
8. Bake for 45-50 minutes ( until toothpick comes out clean). Let cool for 10 minutes before removing from pan, then let cool completely before slicing.