Tuesday, December 27, 2011

Pear Bread with Cranberries and Ginger

Adapted from Gluten Free Gigi

  • 3 pears, peeled, diced and cored, cooked with ½ cup water until tender, cooled
  • 1/2 cup agave
  • 1 tablespoon flaxseed meal mixed with 3 tablespoons water - let stand to thicken
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3/4 cup fresh cranberries, halved
  • Preheat oven to 350 degrees
  • Lightly grease loaf pan
  • In large mixing bowl combine flour, baking soda, salt and ginger
  • Puree pears in food processor
  • Add agave, flaxseed/water mixture, oil and vanilla; process until smooth
  • Stir wet ingredients into dry ingredients just until combined
  • Stir in cranberries
  • Pour into loaf pan and bake 50 - 60 minutes
The pears were not very sweet so it could have used a little more agave or some sugar.

Saturday, December 24, 2011

Curried Sweet Potato and Lentil Soup

Adapted from The Daily Green

  • 2 tablespoons vegetable margarine
  • 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
  • 2 ribs celery, chopped (I used the tops of the stalk with leaves)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon dried ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 8 cups water
  • 2 vegetable bouillon cubes
  • 16 ounces (about 2 cups) dried lentils, rinsed and sorted
  • sea salt
  • cayenne pepper
  • Melt margarine in soup pot.
  • Add sweet potatoes, celery and onion; cook stirring occasionally, about 10 minutes
  • Add garlic, curry, ginger, cumin and coriander; cook while stirring for 1 minute
  • Add water, bouillon cubes and lentils and bring to a boil
  • Reduce heat, cover and simmer until lentils are tender, about 40 minutes
  • Season with salt and a pinch of cayenne pepper

Thursday, December 22, 2011

Collard Green, Sweet Potato and Black-Eyed Pea Soup

Adapted from Healthy Endeavors

  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 5 cups water
  • 2 1/2 vegetable bouillon cubes
  • 2 medium sweet potatoes, diced
  • 1 bunch collard greens, chopped
  • 3 cups cooked black-eyed peas
  • 14 ounce can crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • salt and pepper to taste
  • Saute onion and garlic in olive oil until soft, about 5-7 minutes
  • Add water, bouillon and sweet potatoes; bring to boil and simmer 10 minutes
  • Add tomatoes, collard greens and spices and simmer until collards are tender, 10-15 minutes
  • Stir in cooked black-eyed peas
  • Season to taste with salt and pepper

Saturday, December 17, 2011

Pumpkin Cranberry Bread

Adapted from Baking Bites

  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup fresh cranberries, halved
  • Preheat oven to 350 degrees and lightly grease loaf pan
  • Beat wet ingredients together with hand mixer
  • Whisk dry ingredients together
  • Stir dry ingredients into wet ingredients, mixing only until just blended
  • Stir in cranberries and pour batter into loaf pan
  • Bake for 1 hour or until toothpick inserted into center comes out clean
  • Cool in pan for 15 minutes; remove from pan and cool completely on wire rack

Friday, December 16, 2011

Brown Rice Vegetable Soup

  • 1 tablespoon oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup brown rice
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 6 cups water
  • 2 vegetable bouillon cubes
  • 5-6 carrots, diced
  • 1 daikon, diced
  • 10 ounce package frozen spinach
  • Heat oil in soup pot and saute onion and garlic until onion starts to turn transluscent
  • Add brown rice and cook 2 minutes, stirring constantly
  • Stir in spices
  • Add water and bouillon cubes, cover and bring to boil
  • Lower heat and simmer 40 minutes
  • Add vegetables, bring to boil, lower heat, cover and simmer 10 more minutes
  • Salt to taste
Had some vegetables left over from the last produce share and a package of frozen spinach that needed to be used up so I threw it all together in a soup and it turned out great.

Tuesday, December 13, 2011

Black Bean Chili with Butternut Squash and Savoy Cabbage

Adapted from Epicurious

  • 1 tablespoon oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 butternut squash, peeled and cubed
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 6 cups cooked black beans
  • 2 cups water
  • 1 vegetable bouillon cube
  • 1-28 ounce can crushed tomatoes
  • 1 small head savoy cabbage, chopped
  • Heat oil in stock pot over medium-high heat
  • Add onions and garlic and saute about 9 minutes until tender and golden
  • Add butternut squash; stir 2 minutes
  • Stir in chili powder and cumin
  • Stir in beans, water, bouillon and tomatoes; bring to a boil
  • Reduce heat and simmer, covered, about 10 minutes until squash starts to become tender
  • Stir in cabbage and simmer, covered, about 10-15 minutes until cabbage is tender
  • Season with salt and pepper
The original recipe calls for Swiss chard instead of Savoy cabbage.  I had Savoy cabbage to use up so I substituted.  Tastes great but a little too tough and crunchy so the texture of the chard would probably work better.

    Friday, December 9, 2011

    Teriyaki Vegetable Stir-Fry

    Adapted from Betty Crocker and Mark BIttman

    • 1-2 tablespoons oil
    • 2 cloves garlic, minced
    • 1 onion, diced (about 2 cups)
    • 4 carrots, sliced thin or into matchsticks
    • 1 medium daikon, sliced thin or into matchsticks
    • 1 bok choy, leaves separated from stems; leaves sliced and stems cut 1/4 inch thick
    • 1-5 ounce bag Japanese curly noodles, broken into small pieces and prepared according to package directions
    • 1/2 cup teriyaki sauce
    • Heat oil in large pot; saute garlic and onion for 1 minute
    • Add carrots and saute another minute
    • Add bok choy stems and daikon and cook for 3 minutes or until tender crisp
    • Add 1/2 cup water and bring to a boil, also bring cooking water to boil for noodles
    • Stir in bok choy leaves and cook for 3 minutes while broken noodles cook separately
    • Stir in drained and rinsed noodles
    • Stir in teriyaki sauce

    Thursday, December 8, 2011

    Mini Pasta with Baby Turnips and Greens

    Adapted from The Farm at Miller's Crossing

    • 1-2 bunches (about 15) baby salad turnips
    • 4-6 ounces mini pasta
    • 1 tablespoon oil
    • 1 clove garlic, minced
    • 1 hot pepper, minced
    • Veggie Parmesan cheese
    • Bring a pot of water to a boil; add 1 tablespoon salt
    • While water is heating, cut roots off of turnips, remove leaves and cut turnips in half
    • Leave turnip leaves whole and cut stems into 1 inch pieces
    • Put turnips in the boiling water and cook a few minutes until tender; remove
    • Put stems then leaves in the same boiling water, removing when tender
    • Add pasta to the same boiling water and cook per package directions
    • While pasta is cooking, heat oil in skillet
    • Add garlic and hot pepper; saute until garlic is pale gold
    • Add cooked turnips, stems and leaves
    • Add cooked, drained pasta and a little of the cooking water
    • Serve with veggie Parmesan cheese
    There would normally be more greens but due to frost, at least half of the leaves had yellowed and could not be used.  Delicious regardless!