Tuesday, August 30, 2011

Vegan Thai Vegetable Soup

Recipe from: Girl Cooks World
Adapted from The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition

* 2 Tablespoons olive oil
* 1 medium onion, finely sliced
* 6 cloves garlic, thinly sliced
* 1 teaspoon crushed red pepper flakes
* 1/4-inch piece ginger, finely grated
* 1 red bell pepper, stemmed, seeded and cut into thin strips
* 1 cup dried, sliced shiitake mushrooms, soaked in 2 1/2 cups water for at least 30 minutes
* 1 can coconut milk
* 1 medium zucchini, cut in half lengthwise and then thinly sliced
* 3 cups roughly chopped bok choy
* 3/4 cup roughly chopped cilantro leaves
* 1/3 cup thinly sliced Thai basil
* salt and pepper, to taste

Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook, stirring, until the onion has softened.  Add the crushed red pepper, ginger, and bell pepper and cook for another 2-3 minutes. Add the reconstituted mushrooms, all or their soaking liquid, the coconut milk and the zucchini.

Reduce heat to low, cover, and simmer for 5-10 minutes, or until the zucchini has softened.  Stir in the bok choy, cilantro, Thai basil and cook, stirring, until the bok choy has begun to wilt.  Season with plenty of salt and pepper to taste.... you may have to add much more salt than you're used to because we're not using any pre-seasoned broth.

Serves four.

Fresh Corn and Basil Muffins

Recipe from:  SweetPotatoChronicles

1/4 cup unsalted butter, melted (plus a bit unmelted for the muffin tin)
2 cups flour (plus a sprinkle for the muffin tin)
1/4 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp sugar
1/4 tsp chili powder
1 1/4 cup buttermilk
1 large egg, lightly beaten
1 cup corn kernels (I used two cobs)
1/4 cup fresh basil, roughly chopped

  1. Preheat the oven to 375 degrees. Butter and flour your muffin tin.
  2. In a large bowl, combine flour, cornmeal, baking powder, baking sods, salt, sugar and chili. 
  3. In another bowl, whisk buttermilk, egg and melted butter. 
  4. Mix together the dry and wet ingredients. Gently fold in corn and basil, making sure there are bit or yellow and green all through the batter.
  5. Use a 1/3 cup measuring cup to scoop batter into your prepared tins. 
  6. Pop in the hot oven and bake for 25 to 30 minutes until the muffins are golden. 
  7. Allow the muffins to cool in the tin for a few minutes before popping them out of the tin.

Grilled Vegetable Corn Husk Boats

Recipe from: HeatOvenTo350 
4 ears corn with husks
1 T olive oil
1 small red onion, chopped (about 1/2 cup)
1 medium red or green bell pepper, diced (about 1/2 cup)
1 small sweet potato, peeled and diced (about 1 cup)
1/2 tsp chili powder
1/2 tsp table salt
1/2 tsp hot pepper sauce
2 T chopped cilantro or parsley

1. Remove tough outer leaves of husks and discard. Pull remaining husks back over the stem end, remove silk and cut corn cob off, leaving husks and stem end attached. Reserve 2-3 husks for later use.

2. Cut corn off cobs. (See this post from Dishing the Divine for a great tip on how to cut corn off the cob.)

3. Preheat oven to 400 degrees, or heat grill to medium high heat. Heat oil in a large skillet over medium heat. Add onion, red pepper and sweet potato; cook until just tender, about 8 minutes. Stir in corn, chili powder, salt and hot pepper sauce. Cook 2 minutes, stirring constantly. Stir in cilantro; remove from heat. Let cool slightly.

4. Spoon about 1 cup vegetable mixture into each husk. (See picture below.) Using a strip of the reserved husk or kitchen twine, tie the husks to enclose the filling. Trim excess husk 1/2 to 3/4 inch from ties. Place boats on a cookie sheet and bake until heated through and husks are beginning to brown, about 12-15 minutes. If grilling, place on grill over direct heat and turn 1/4 turn every few minutes to prevent burning. Remove when all sides are lightly browned.

Squash Puppies w/ Jalapeno Mayo Dipping Sauce

Recipe from:  one of my fave blogs, Ezra Pound Cake
Adapted from “Sara Foster’s Southern Kitchen”
Makes about 36
  • 2 cups self-rising yellow cornmeal
  • 3/4 cup self-rising flour
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 medium yellow squash (about 1 pound), minced
  • 3/4 cup well-shaken buttermilk
  • 2 large eggs, lightly beaten
  • 3 tablespoons grated onion
  • 1 jalapeño pepper, cored, seeded and minced
  • Canola oil, for deep-frying
  • 1 cup Roasted Jalapeño Mayonnaise (see below)
  1. Preheat the oven to 200 degrees F. Line a baking sheet with a brown paper bag.
  2. Combine the cornmeal, flour, sugar, salt and pepper in a large bowl.
  3. In a separate bowl, stir together the squash, buttermilk, eggs, onion and jalapeño.
  4. Pour the buttermilk mixture into the cornmeal mixture, and stir just until moistened. (Overmixing will make the hush puppies tough.) Let the batter sit for 15 minutes, undisturbed, at room temperature.
  5. Fill a saucepan, Dutch oven or an electric skillet with canola oil 3 to 4 inches deep, and heat over medium-high heat to between 350 degrees F and 375 degrees F.
  6. Spoon the batter into the hot oil about 1 tablespoon at a time, using two spoons or a 1 tablespoon ice cream scoop. Working in batches of 6 to 8 squash puppies, fry, turning several times with a slotted spoon or frying utensil, until crispy and golden brown all over, 2 to 3 minutes.
  7. Using a slotted spoon, carefully remove the squash puppies from the pan, and drain on the prepared baking sheet. Place in the oven to keep warm while cooking the remaining puppies. Serve hot with Roasted Jalapeño Mayonnaise for dipping.


Roasted Jalapeño Mayonnaise

Makes about 2 cups
  • 3 jalapeño peppers
  • 1 tablespoon extra-virgin olive oil
  • 1 cup mayonnaise
  • 1/2 cup fresh cilantro
  • 1 trimmed and chopped scallion
  • 2 smashed garlic cloves
  • Juice of 1 lime
  • 6 fresh basil leaves
  • Sea salt and freshly ground black pepper, to taste
  1. To Roast the Jalapeño Peppers: Preheat the oven to 400 degrees F. Place your jalapeño peppers on a rimmed baking sheet, and drizzle with olive oil. Roast for about 20 minutes, until the skin is blistered and slightly brown. Remove from the oven, and set aside. When the peppers are cool enough to handle, peel them, and discard the skin, seeds and core. Set aside.
  2. Place mayonnaise in a food processor. Add roasted jalapeño peppers, cilantro, scallion, garlic, lime juice, basil, salt and pepper. Puree until smooth. Refrigerate in an airtight container for up to 1 week.

Korean Style Corn Pancakes

Recipe from: The Healthy Foodie
(serves 4)

  • 1½ cup whole wheat pastry flour
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups ice cold water
  • 2 eggs, beaten
  • 2½ cups fresh (or frozen) corn kernels
  • 6 green onions, finely chopped
  • 4 birds eye chilis, finely chopped
  • ¼ cup soy sauce (japanese, or tamari)
  • 4 tsp rice vinegar
  • 1 tbsp roasted sesame seeds
  • 2 tsp sesame oil
  • 2 garlic cloves, minced
  1. For the sauce, simply mix all the ingredients together. Set aside to marinate at room temperature while you prepare the pancakes.
  2. In a large mixing bowl, whisk together flour, corn starch, salt and pepper. Add 2 cups ice cold water and mix until smooth and well incorporated. While whisking, add eggs  mix until just incorporated, no more. Add corn, green onions and peppers. Again, stir lightly, just to combine.
  3. Over medium heat, heat a little bit of olive oil in a cast iron or non stick pan and pour half the batter. Spread to the edges of the pan. Cook for about 8 minutes, until the bottom is nice and golden and the pancake starts to set. Flip it over and continue cooking until the other side is golden, about 5-6 minutes.
  4. Slide into a plate and repeat process with rest of the batter.
  5. Cut each pancake into 8 wedges.
  6. Serve warm with dipping sauce and lots of sauteed vegetables.
  7. These pancakes are also delicious served cold and would make a great appetizer.

Lemon Mint Ice Cubes

Recipe from:  SheWearsManyHats


  • 1 1/2 cups packed fresh mint leaves (~ 1.1 oz)
  • 2 1/2 tablespoon fresh lemon juice (juice from 1 lemon)
  • 4 cups water


  1. In a blender or food processor combine mint, lemon juice, and a small amount of the water until mint is finely chopped.
  2. Add mixture to the remaining water, mix well, pour in ice cube trays, and freeze.
  3. Once frozen, store ice cubes in zip top plastic bag in freezer until ready to use.
Copyright © 2009-2011 SheWearsManyHats.com

Quinoa Tabbouleh with Cherries

Recipe: Tastespotting, the Blog

makes enough for 4 people as a side dish


½ cup quinoa
1 cup water
pinch of salt
2 very large bunches of fresh parsley
2 tablespoons lemon juice (about half a lemon)
2 tablespoons olive oil
1 cup fresh cherries, pitted and chopped
salt and pepper


In a medium pot, rinse quinoa, drain, add 1 cup water and pinch of salt, and bring to a boil over medium high heat. Reduce heat and simmer for 15 minutes uncovered. Turn off heat, cover and let sit while you prepare the rest of the tabbouleh. I actually like to let the quinoa sit for as long as it takes to come to room temperature.
Wash parsley, dry and pull leaves from stems (some small, thin stems are okay). Roughly chop leaves. Most tabbouleh I’ve eaten is made with very finely chopped parsley, but I prefer large pieces.
Combine parsley and quinoa in a bowl, then sprinkle with lemon juice and olive oil. Toss to combine. Add fresh cherries (I add them last just so cherry juice doesn’t stain everything too much).
Season to taste with salt and pepper.

Personal Pear Pizza w/ Stilton & Walnuts

Servings: 2-4
Recipe from: Greedy Gourmet

7.5g (¼ oz) fresh yeast

150ml (5 fl oz) lukewarm water

5ml (1 tsp) sugar

2.5ml (½ tsp) sea salt

15ml (1 tbsp) olive oil

37.5g (1½ oz) durum wheat flour

200g (7 oz) strong bread flour

250g (9 oz) ricotta cheese

4 large pears, thinly sliced

300g (10 oz) Stilton cheese, crumbled

50g (2 oz) walnuts, coarsely chopped

  1. Crumble the yeast in a bowl and dissolve in the water. Add the sugar, salt and olive oil.
  2. Add the two flours a little at a time and knead the dough in a mixer for around 10 minutes, until it is elastic. [You can also knead the dough by hand.]
  3. Sprinkle a little flour over the dough, cover with a cloth and leave to rise in the bowl for about 45 minutes, until it is double in size. While the dough is rising, preheat the oven to 250°C (fan 230°C/500°F/gas 10).
  4. Divide the dough into 8 and roll each one out thinly on a floured surface.
  5. Spread a layer of ricotta on every pizza.
  6. Distribute the pears over the pizzas.
  7. Crumble the Stilton over the pears, and then sprinkle over the chopped walnuts.
  8. Bake in the middle of the oven for 5-10 minutes. Serve immediately.

Southwest Coleslaw

Southwestern Slaw
Recipe from Aggie’s Kitchen

1 bag of shredded slaw mix
2 carrots, shredded
1 red bell pepper, sliced very thin and cut in smaller pieces
2 green onions, sliced
2-3 ears grilled corn (kernels sliced off) or 1/2 cup frozen corn (defrosted)
handful of chopped cilantro
1 cup chipotle or spicy ranch (I used Marie’s Chipotle Ranch)
2 tablespoons mayo (I used reduced fat)
a few splashes apple cider vinegar
fresh ground pepper

In large bowl combine ranch dressing, mayo, vinegar and black pepper. Taste for seasoning. Add vegetables (minus cilantro) and toss until fully dressed. Refrigerate for 2 hours or until chilled. Toss in cilantro right before serving.

Baked Roasted Corn and Cream Cheese Potstickers

Recipe from:  NaturallyElla
Author: Erin Alderson
Prep time: 20 mins / Cook time: 20 mins
Serves: 2-4
  • 12-16 wonton wrappers
  • 1/2 tablespoon olive oil
  • 1 1/2 cup corn (about 2 medium ears)
  • 1/2 cup green onions, diced
  • 2 ounces cream cheese
  • 1/2 tablespoon rosemary
  • 1/2 cup parmesan
  • salt and pepper
  • water for sealing
  • olive oil for brushing
  1. Preheat oven to 400˚. Remove corn from kernel and toss together with diced green onions and olive oil. Place on a baking sheet covered in parchment paper and roast for 15-20 minutes. Let cool slighlty.
  2. Reduce oven heat to 350˚.
  3. In a food processor combine cream cheese, rosemary, parmesan cheese, salt, and pepper. Once corn is slightly cooled, add to food processor and pulse until everything is well combined.
  4. Spoon 1 tablespoon of filling into center of wrapper. Wet edges of the wonton wrapper and crimp. Set aside and finish until filling is gone.
  5. Place potstickers on a baking tray and brush with olive oil. Bake for 15-20 minutes or until potstickers are golden brown.

Sweet Banana Flat Bread

  • Whole wheat flour 2 cups
  • Mashed bananas 1 cup
  • 2-3 tables spoon of oil
  • Salt
  • Water

  1. Peel and mash the bananas well. Combine mashed bananas, whole wheat flour, salt and make a stiff dough. Add the oil and kneed well. Make the dough into small ball, dust them with flour and roll them out into circles with a rolling pin.
  2. Heat a griddle. When hot lightly grease with oil. Place the flat bread on the griddle. When small bubbles appear on it, turn it over to the other side. When this side starts to change colour, apply a couple of drops on oil, spread well and turn over. Apply a little more oil on this side as well. Your flat bread is ready when small red spots appear on it. Do not over heat the griddle as this might burn them.
Recipe from: LoveFoodEat

Incredible Hulk Pasta (summer squash, tomatillos, basil)

Recipe from: The Pasta Man

1 lb pasta (I used whole wheat rotini)
1 large summer squash
8 small tomatillos, quartered or halved
1 small bunch basil, roughly chopped
1/2 large onion
4 cloves garlic, crushed or minced
parmesan and olive oil

1.  Slice squash into 1/2 inch deep cylinders and spread on paper towels.  Heavily salt each squash cylinder (kosher salt is good here) and set aside for 15-20 minutes.  Squash will develop large beads of water.  Squeeze cylinders with paper towels, using more towels as needed.  Cut squash cylinders into quarters.
2.  Boil pasta in heavily salted water until al dente, reserving some cooking water.
3.  Saute onions over medium-high heat in olive oil until translucent and just beginning to brown.  Add garlic and cook until fragrant, about a minute.  Remove onion-garlic to bowl.
4.  Raise heat to high and add squash and additional olive oil.  Cook until squash is well browned, about 10 minutes.  Add tomatillos and basil and cook until tomatillos are slightly blistered and basil is wilted, five more minutes.
5.  Mix together pasta, squash-tomatillo-basil mixture, and onions.  If pasta is very dry, add pasta cooking water or olive oil.  Taste for salt.  Serve, passing parmesan.

Grilled Peach & Cucumber Salsa

Recipe from: ChezUs - photos available if you click on the link
makes about 2 cups
Perfect for topping fish and chicken!
  • 2 peaches, not too soft, not too hard
  • 1/2 cucumber, peeled and seeded
  • 1 jalapeno pepper
  • 3 tablespoons red onion, small dice, let sit in cold water for 20 minutes
  • 1/2 fresh lime, juiced
  • drizzle olive oil
  • sprinkle salt
Heat an outdoor grill, until very hot;  about 300.  Slice the peaches in half, brush each half with olive oil.  While the grill is heating up, cut your cucumber into a medium dice.  Dice the red onion, and let sit in a bowl of cold water;  this removes the bitter taste.  Once the grill is hot, lay each peach slice onto it;  put the pepper on the grill off to the side.  Turn the pepper, until a little brown on each side;  about 1 minute.  Cover the grill with the lid, and cook until the peaches have grill marks, and are slightly bubbly;  about 3 minutes.  The pepper will most likely pop at this same time.  If not, that is okay.  After 3 – 5 minutes, remove from the grill.  Set aside to cool for 5 minutes.  Dice the peaches into a medium dice, and mince the pepper.  Add to the bowl of cucumber.  Drain the red onion, and dry with a paper towel;  add to the bowl.  Lightly drizzle with some olive oil, add the lime juice, and a sprinkle of salt.  Gently fold.  Serve.  Eat.

Cucumber Limeade

Makes 6 servings
Recipe from BackToTheRoots


  • 1 large cucumber, peeled and sliced into chunks
  • Juice of 3 limes
  • 1/2-1 cup simple syrup
  • Water


  1. In a blender, add cucumber, lime juice, simple syrup and water to within an inch of the top.
  2. Blend until cucumbers are well chopped. Strain through a strainer.
  3. Serve over ice.

Peach Wontons

Recipe from: She Wears Many Hats


  • 2 pounds ripe peaches, peeled and sliced/diced (about 8 peaches)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • Wonton wrappers (1  12 oz. pack should do it.)
  • Canola or vegetable oil, enough for about 1″ of oil in your pan
  • Powdered sugar for sprinkling


  1. Slice up the peach and toss in a large bowl with flour and brown sugar.
  2. Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.
  3. Using your finger or pastry brush, wet the outside edge of the wonton wrapper.
  4. Fold one corner of the wrapper over to the other corner, and gently press down to seal edges. Make sure to seal edges thoroughly to avoid the oil splattering. Add an additional fold, if you’d like by dabbing the corners with water and folding them up to meet in the middle.
  5. Heat 1″ of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F. Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry. When they reach a lovely golden brown, remove from oil to a paper towel lined pan.
  6. Sprinkle with powdered sugar.
  7. Let cool ever so slightly and enjoy!
  8. Makes about 50-55 wontons.
Preparation time: 20 minute(s)
Cooking time: 3 minute(s)
Number of servings (yield): 50-55 pieces

Cumin-Lime Black Bean, Jicama, and Corn Salad or Salsa

Lime-Cumin dressing inspired by Healthy Food for Living

1 can corn, drained  
2 cans black beans, rinsed and drained
1 cup diced jicama
1 avocado, diced
Juice of 2 limes (about 1/4 cup)
1 1/2 tsp cumin
Dash of salt and pepper

In a medium sized bowl combine corn, black beans, jicama, and avocado.  In a separate bowl, whisk together lime juice and cumin.  Pour juice over bean and corn mixture.  Season with just a dash of salt and pepper.  Chill in the fridge for 30 minutes to an hour before serving.

Eat as a salad, or scoop w/ tortilla chips!

Sweet and Salty Roasted Chickpeas

 Recipe from: CupcakeProject
  • 1 can (14 oz) chickpeas (garbanzo beans), drained
  • 2 teaspoons olive oil
  • 1 teaspoon cinnamon or your spice(s) of choice
  • 1 1/2 teaspoons brown sugar
  • 1/4 teaspoon salt
  1. Place chickpeas on a baking sheet lined with parchment paper or a Silpat.
  2. Bake at 450 F for 30 minutes. (You didn't miss anything here.  You don't oil or season them until after they are done.  In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil.  They are enjoyable all on their own.)
  3. Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
  4. Enjoy hot, or bring to room temperature and store in an air-tight container.  Like popped corn, the chickpeas are never as good the next day.  However, they are still quite enjoyable 3-4 days after making them.   
I encourage you to eat the chickpeas hot by the handful, but save a few as cupcake toppers for gluten-free chocolate cupcakes made with garbanzo bean flour (coming soon).

Martha Stewart's Cold Soba Sesame Noodles


  • 1 pound soba noodles or whole grain noodles
  • 1/4 cup sesame oil
  • 1/4 cup black soy sauce
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoon organic sugar
  • 1 tablespoon hot pepper oil, optional
  • 1/4 cup scallions, finely sliced


  • Julienned red bell pepper
  • Julienned Cucumber 
  • Snow Peas, blanced, cut in to bite-size pieces


  1. Cook soba noodles until al dente. Drain and rinse well until cold water until chilled; drain again. Place in a large bowl.
  2. Combine Sesame Noodle Sauce Ingredients. 
  3. Stir half of Sesame Noodle Sauce into soba noodles and toss. Add more sauce to taste. Toss well so all the noodles are well covered. 
  4. Chill overnight.
 Recipe from Jeanette's Healthy Living

Salty-Sweet Olive cookies

Recipe from NoDesserts

130g unsalted butter, softened
85g icing sugar
1 tbsp extra virgin olive oil
185g all-purpose flour
55g/1/2 cup pitted black olives, chopped small
2 pinches fine sea salt

Cream butter until soft and fluffy. Stir in the icing sugar until it's well combined. Drizzle the olive oil over and stir it in. Now, using a wooden spoon (it's sturdier than a spatula), gently mix in the flour to form a dough. Add the olives and salt until the olives are distributed kinda evenly throughout the dough.

Shape the dough into a thick disk and place in between two sheets of parchment paper. The dough will be sticky and the paper will make it easier to roll out.

Roll the dough till it's about .5 cm thick. Refrigerate for about 30 mins. The dough is soft and so it needs to be refrigerated to be firm enough to cut.

When you're ready to cut the cookies into shape, pre-heat the oven to 180C.

Cut out your shapes, place on a lined baking sheet and bake each batch for about 12 minutes, rotating midway. If your dough gets soft again mid-way through cutting, pop it in the fridge again for about 15 minutes and continue. 

Sriracha and Honey Grilled Tofu Salad

Serves 2

2 tablespoons honey
2 tablespoons sriracha
1 tablespoon thinly sliced red onion
1 package medium or firm tofu
1/2 cup quinoa
1 lime
1 teaspoon olive oil
salt and pepper
1 peach
5 cups mixed salad greens
1 ripe avocado
oil for grilling

  • Remove the tofu from it's package and drain excess water. Wrap it in paper towels and set a heavy plate with a can on top, allow the water to drain out for 15 minutes. Slice into 3 3/4" slices. Combine the honey, sriracha and red onion in a small bowl. Pour the sweet and spicy mixture over the tofu and between each slice. Let marinate for at least 20 minutes. (Do this the day before and it is even better.)
  • Preheat your grill. Boil a pot of water and cook the quinoa (I boiled mine). Once drained stir in the juice of the lime, a touch of olive oil and some salt and pepper to taste. Cover and it will keep until you have grilled the peach and tofu!
  • Cut the peach in half and remove the pit. Gently oil the grill and the peach. Grill both the tofu and peach until softened, heated through and nicely charred. Remove to a cutting board. Chop the tofu and peach. Assemble each plate of salad starting with a bed of greens, followed by a heaping of quinoa and the chopped tofu and peach. Chop up the avocado last and top the salad with it. Serve warm or at room temperature.

Portobello Pest Pizza

Recipe from:  BrownEyedBaker

Yield: One 12-inch pizza
Prep Time: 30 minutes | Inactive Prep Time: 1 hour | Bake Time: About 10 minutes

For the Pizza Dough:
½ cup warm water (about 110 degrees)
1 envelope (2¼ teaspoons) instant yeast
1¼ cups water, at room temperature
2 tablespoons olive oil
4 cups bread flour
1½ teaspoons salt

For the Toppings:
1 tablespoon unsalted butter
1 lb. cremini mushrooms, sliced
¼ of a red onion, thinly sliced
1 cup pesto (homemade or store-bought)
8 ounces provolone cheese, shredded
½ cup grated Parmesan cheese

1. Make the Pizza Dough: Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
2. Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer.
3. Turn out the dough onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 to 2 hours. Press the dough to deflate it.

4. Assemble the Pizza:  Place a pizza stone on a rack in the lower third of the oven (if using). Heat oven to 500 degrees for at least 30 minutes.
5. While the oven is preheating, prepare the mushrooms and onions. In a skillet, melt the butter over medium heat and add the sliced mushrooms and onions. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released all of their liquid and both the mushrooms and onions are soft and browned, 10 to 15 minutes. Set aside.
6. Turn the dough out onto a lightly floured work surface. Divide the dough into two pieces. Form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes. (You only need one ball of dough for this recipe, so at this point you can wrap one ball of dough in plastic wrap, put in a ziploc bag and freeze for another day – just move it to the refrigerator the morning you plan to use it).
7. Flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½-inch thick. Holding the center in place, stretch the dough outward. Rotate the dough a quarter turn and stretch again. Repeat until the dough reaches a diameter of 12 inches. Use your palm to press down and flatten the thick edge of the dough.Transfer your prepared pizza dough to a pizza peel, parchment-lined baking sheet or pizza pan (whichever you are using).
8. Spread the pesto over the pizza dough, just as you would pizza sauce, leaving a ½-inch border uncovered. Spread the mushroom and onion mixture evenly over the pesto, and then top with the provolone and Parmesan cheeses. Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.

9. Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove from the oven, slice and serve (be careful, it will be hot!).

Sour Cherry Almond Muffins

Ingredients: (makes one dozen muffins)

1 and 1/2 cups self-rising flour
1 egg
1/2 cup milk
1/4 cup oil
1 teaspoon almond extract
1/2 cup sugar
1 cup fresh sour cherries
1 cup sliced almonds (divided)

  1. Preheat oven to 400 degrees F. In a large bowl, combine the flour, sugar, milk, oil, egg and almond extract. Next, fold in the cherries and half of the almonds.
  2. Spoon the batter into well-greased muffin tins. Fill the cups 2/3 full and top with the remaining almond slices (and a pinch of sugar, too if you like!)
  3. Bake for 20 to 25 min.
  4. Serve piping hot with a side of cherries and a big ole slab of butter.
Recipe from: KeepItSimpleFoods

Spicy Zucchini Pancakes with Green Goddess Dressing

Makes 8 little cakes.

For the pancakes:
 1 zucchini
1 shallot
Kosher salt and black pepper
1 tablespoon whole wheat flour
¼ cup egg whites (or 1 egg, beaten)
½ cup panko bread crumbs
½ teaspoon red pepper flakes (adjust to taste)

  • Shred the zucchini and shallot in a food processor, season with a little salt and pepper. Dump the veggies out onto a paper or tea towel and squeeze out all the excess liquid. Mix together with the remaining ingredients. Take about two tablespoons and form into a patty, fry over medium-high heat for about 1 ½ minutes each side or until browned and warmed through.

For the dressing:
½ cup chopped herbs (I used basil, tarragon, and chives)
½ cup light mayonnaise
½ cup light sour cream
1 tablespoon vinegar (anything but white, I used champagne, but tarragon or white wine would also be nice)
Kosher salt and black pepper to taste
  • Mix together all ingredients in food processor until thoroughly combined, or in a small mixing bowl with an immersion blender. Let chill in the refrigerator for about 30 minutes for the flavors to blend sufficiently.

Kimbap, Korean Sushi!

This is Kimbap! 

It's a Koreean roll that looks a LOT like sushi we are familiar with, but it has sliced carrots, picked radish (you can purchase), fish cake, fried eggs, spinach, crab stick and of course, rice & seaweed.

If you've ever made sushi, this is made exactly the same way.  If you've never made sushi before - it's really easy!  Nothing but some sliced veggies, cooked rice, wrapped up in a piece of seaweed.  Nothing to it!

Only a few different ingredients that you can find in the asian, ethnic or health food sections of most stores.  Or if you're like me, head down to your local asian food store and they'll DEFINITELY have what you need.  I live in Hawaii most of the year, so everything in this is pretty readily available at any supermarket.

Find the full recipe, directions & step-by-step photos at:  Beyond Kimchee .

Mango Blueberry Quinoa Salad w/ Lemon Basil Dressing

Recipe from Veggie Belly

Serves about 2
For the quinoa
1/2 cup quinoa
1 cup water
For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries
For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.

While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve.

Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.

Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve  immediately.

Refreshing Cucumber Salad with Creamy Mint Dressing

Recipe from OhSheGlows Blog
Inspired by Savvy vegetarian and Clean Start.
Yield: 2 servings

  • 2 English cucumbers (or type of your choice), chopped
  • 1/4 cup packed mint leaves, roughly chopped
  • 1/2 cup chopped red onion
  • 2-3 tsp chopped fresh dill
  • 1/4 cup full-fat coconut milk (Stir can well before measuring out)
  • 1/2 cup packed mint leaves
  • 1 tbsp extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 2 tsp agave nectar (or other liquid sweetener)
  • 1/4 tsp kosher salt
  • 1/2 tsp arrowroot powder, for slight thickening (optional)

1. Chop the cucumbers, red onion, 1/4 cup packed fresh mint, and dill. Place into large bowl and combine.
2. In a food processor, make the dressing by processing the rest of the ingredients (coconut milk, mint, olive oil, lime juice, agave, salt, optional arrowroot powder). Process until mostly smooth (tiny mint speckles will remain).
3. Pour the dressing onto the cucumber salad and mix well. Chill for an hour or two or serve immediately. Season with salt and pepper to taste. Makes 2 servings.
Note: Salad does not keep well overnight in the fridge (it gets a bit watery), so I suggest eating it the same day.

How to: Marshmallow Fun Pops

How cute are these?!!  
 Big fluffy marshmallows coated in chocolate and covered in goodies like sprinkles, 
chopped nuts, coconut or whatever your heart's desire!

Find the full instructions on how to make your own

Frosting-Filled Cupcakes

Heart shapes cut out with a cookie cutter and filled with icing - so cute!
See the technique and the recipe for the Frosting-Filled Vanilla Cupcakes at The Scootabaker Blog.

How to: Heart Shaped Eggs

 Go to AnnaTheRed to find out how!

Monday, August 29, 2011

Mache Salad w/ Pear ,Goat Cheese, Beets & Walnuts

Servings: Serves 6
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup canola oil
  • 1 1/2 ounces thinly sliced pancetta (about 5 slices), chopped
  • 2 medium cooked beets , cut into 1/2-inch cubes
  • 8 cups mache
  • 1 large Anjou pear , cored and sliced
  • 3 ounces goat cheese , cut into 1/2-inch cubes
  • 1/4 cup toasted walnuts , coarsely chopped
  • 1/2 teaspoon toasted coriander seeds , crushed
To make vinaigrette: In a medium bowl, whisk together vinegar, honey, mustard, salt, and pepper. Gradually whisk in oil until blended; set aside.

To make salad: Bring a small saucepan of water to boil; add pancetta and boil 2 minutes. Drain; pat dry with paper towels. Heat a small skillet over medium heat. Add pancetta; cook, stirring constantly, until crisp, 4 to 5 minutes. Drain on paper towels.

In a small bowl, combine beets and 1 tablespoon dressing. In a large bowl, toss mâche with remaining dressing; divide among 6 salad plates. Top each salad with pancetta, pear, cheese, walnuts, and beets; sprinkle with coriander seeds.

Grilled Skirt Steak Salad

Servings: Serves 8
  • 1/4 cup finely chopped shallots
  • 1 tablespoon freshly grated lime peel
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • Peanut oil for frying
  • 1/2 cup all-purpose flour
  • 4 medium shallots , thinly sliced, rings separated
  • 3 long hot red chilies , thinly sliced
  • 1/2 teaspoon kosher salt
  • 2 pounds skirt steak , cut into 4 pieces, excess fat trimmed, room temperature
  • 1 teaspoon kosher salt
  • 2 limes , halved
  • 1 tablespoon extra-virgin olive oil
  • 3 bunches watercress , trimmed
  • 1 cup fresh chervil leaves
  • Sea salt
To make dressing: In a medium bowl, add shallots, lime peel and juice, olive oil, mustard and salt. Whisk to combine.

To make garnish: In a medium deep saucepan, heat 1 inch peanut oil to 325°. While oil heats, divide flour between two bowls. Toss shallots in one bowl and chilies in the other. Shake excess flour from shallots and fry in batches until golden and crisp, 3 to 4 minutes. Remove with slotted spoon to paper towel-lined cookie sheet. Repeat with chilies. Sprinkle with salt.

To make steak and salad: Preheat a grill or stove-top grill pan to medium high. Sprinkle steak on both sides with salt. Cook 2 to 3 minutes per side for medium rare. Remove to a large bowl and squeeze juice from lime halves over steak; drizzle with oil; let stand while preparing salad.

In a large bowl, gently toss watercress, chervil, dressing and a pinch of crushed sea salt. Remove steak to a cutting board, reserving juices in bowl. Thinly slice steak. Place half of salad on a serving platter. Top with half of sliced steak. Reserve a small amount of salad to garnish top and repeat with remaining salad and steak. Whisk reserved juices in bowl and add salt to taste. Drizzle juices over salad. Sprinkle with shallots and chilies.

Read more: http://www.oprah.com/food/Grilled-Skirt-Steak-Salad#ixzz1WTLzlBZv

Mozzarella and Arugula Salad w/ Croutons & Black Olives

Servings: Serves 4
  • 2 Tbsp. plus 1/4 cup extra-virgin olive oil
  • 4 thick slices crusty bread , cut into 1/2-inch cubes (or 8 thin slices)
  • 1 tsp. finely minced shallot
  • 1/2 tsp. salt , plus more to taste
  • 1/4 tsp. freshly ground black pepper , plus more to taste
  • 1 Tbsp. sherry wine vinegar
  • 1 large bunch (about 8 cups) arugula , ends trimmed, washed, dried, and chopped into 2-inch pieces
  • 1/3 cup black olives (preferably oil cured), pitted and halved
  • 1/2 pound fresh mozzarella at room temperature, sliced
To make croutons: Heat 2 tablespoons olive oil in a medium skillet until simmering. Add bread and fry, tossing until crisp and golden on all sides. Set aside to cool slightly.

To make dressing: In a small bowl, combine minced shallot, salt, pepper, and vinegar. Whisk in 1/4 cup olive oil.

Toss arugula with dressing in a large bowl. If desired, add more salt and pepper to taste. Divide greens among 4 plates. Scatter olives and croutons over each plate, then lay mozzarella slices on top.

Read more: http://www.oprah.com/food/Mozzarella-and-Arugula-Salad-with-Croutons-and-Black-Olives#ixzz1WTLFyuwd

Summer Peach Salad

Servings: Serves 4–5
  • 1 small shallot , finely diced
  • 3 tablespoons champagne vinegar
  • 1 1/2 teaspoon honey , optional
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 peaches , peeled if desired
  • 1/2 pound fresh salad greens
  • 1/2 cup shaved Pecorino Romano cheese
In a large bowl, combine all ingredients. Whisk until emulsified.

Toss greens with sliced peaches and just enough vinaigrette to coat. Garnish with cheese.

Arugula Salad w/ Honey-Glazed Bacon-Wrapped Shrimp

Servings: Serves 4
  • 1 Tbsp. honey
  • 1 1/2 Tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 tsp. freshly ground pepper
  • 12 (about 3/4 pound) jumbo tail-on shrimp , peeled and deveined
  • 6 slices bacon , halved crosswise
  • 1 Tbsp. honey
  • 1 bunch (1/4 pound) arugula
Note: It is important to use jumbo shrimp in this recipe because smaller shrimp will overcook in the time it takes for the bacon wrapped around them to crisp. If jumbo shrimp are not available, precook the bacon slices until just golden but still pliable, and then wrap them around the nearly done shrimp and proceed with the recipe.

To make dressing: Put 1 tablespoon honey in a medium bowl. Add lemon juice and mustard; whisk to combine. Slowly pour in olive oil, whisking constantly. Season to taste with salt and pepper; set aside.

To make salad: Use 1/2 teaspoon pepper to season shrimp all over. Wrap 1 piece of bacon snugly around each shrimp and secure with a toothpick running lengthwise (so shrimp can lie flat).

Heat a large skillet over medium heat. Arrange shrimp in a single layer and cook, flipping once, until bacon is just crisp, about 10 minutes. Drizzle honey over shrimp and continue to cook, basting often with pan juices, until bacon is caramelized and shrimp are cooked through, about 2 minutes more. Transfer to a large plate. When cool enough to handle, remove and discard toothpicks.

Arrange arugula on plates. Top with warm shrimp, add dressing, and serve.

Extra idea: This could also work just as well as a rice salad: Dice and sauté the bacon, add the shrimp, then toss it all over warm rice, shredded greens, and honey-sweetened dressing.

Read more: http://www.oprah.com/food/Arugula-Salad-with-Honey-Glazed-Bacon-Wrapped-Shrimp#ixzz1WTKWaHXS

Spinach Salad w/ Pomegranate Vinaigrette

Servings: Serves 8
  • 2 bags (6 ounces each) baby spinach
  • 1 1/2 cups dried figs (about 16), quartered
  • 1/2 cup dried cranberries
  • 1/2 cup sliced natural almonds
  • 1 Granny Smith apple , cored and thinly sliced
  • 3 tablespoons pomegranate juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil or grapeseed oil , not extra virgin
Salad: Place the spinach in a large salad bowl. Top with the figs, cranberries and almonds. Cover and refrigerate until serving. Scatter on sliced apple right before serving.

Dressing: Place pomegranate juice, vinegar, honey, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small mixing bowl. While whisking, drizzle in the oil in a steady stream until blended. Serve the salad with the dressing on the side.

Endive Radicchio and Orange Salad w/ Mint Vinaigrette

Servings: Serves 6
  • 1/4 cup plus 2 Tbsp. fresh lemon juice
  • 3/4 cup chopped fresh mint
  • 1/4 cup red wine vinegar
  • 1 tsp. honey
  • 1/2 tsp. sea salt
  • 1 1/4 cups olive oil
  • 3 small heads Belgian endive red or white
  • 2 medium or 3 small heads radicchio
  • 1/2 cup fresh mint leaves plus 1/4 cup slivered mint for garnish (optional)
  • 3/4 cup mint vinaigrette
  • 3 blood or navel oranges peeled, pithed, and seeds removed, cut into 1/4-inch-thick slices
To make mint vinaigrette: Combine 1/4 cup lemon juice and 1/4 cup chopped mint in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a mixing bowl, pressing leaves against strainer to extract all liquid (there will be about 1/4 cup). Add remaining ingredients; whisk together.

To make salad: Remove root ends from endive and separate leaves. Cut radicchio heads in half and pull apart leaves. Wash and dry. Toss endive, radicchio, and mint leaves with vinaigrette. Distribute among 6 salad plates. Top with orange slices. Sprinkle with slivered mint if desired. Serve immediately.

Read more: http://www.oprah.com/food/Endive-Radicchio-and-Orange-Salad-with-Mint-Vinaigrette#ixzz1WTJWdhHS

Grilled Chicken, Spinach and Cashew Salad w/ Honey-Mustard Dressing

Servings: Makes 4 servings
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons whole grain mustard
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons mild-flavored honey (such as clover, wild thistle, or lavender)
  • 5 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 chicken breasts , boneless and skinless (2 1/2 pounds total)
  • 6 cups baby spinach , cleaned and dried
  • 1/2 cup halved cherry or grape tomatoes
  • 1/3 cup roasted salted cashews
To make the dressing, combine lemon juice, mustard, cumin, and honey in a medium bowl. Slowly whisk in olive oil in a steady stream. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.

Place chicken in a shallow dish and pour in 3 tablespoons dressing. Turn breasts to coat well. Let sit at room temperature 30 minutes. Heat grill or grill pan to medium high. Grill 4 to 6 minutes on each side until done, turning often to prevent burning. (Chicken should be browned and firm.) Remove from grill and allow to cool 10 minutes. Cut into 1/4-inch strips.

In a large bowl, toss spinach, tomatoes, and cashews with remaining dressing and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a platter or divide among 4 plates, and top with chicken strips.

Chopped Salad with Bacon & Fried Garbanzo Beans

Servings: Serves 6
  • 3/4 cup olive oil , divided
  • 1 cup canned garbanzo beans , rinsed and drained
  • 1 tsp. kosher salt , divided
  • 1/4 tsp. freshly ground black pepper , divided
  • 1/8 tsp. chili powder
  • 4 slices (1/4 pound) bacon
  • 3 Tbsp. red wine vinegar
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1 clove garlic , finely chopped
  • 1 small shallot , finely chopped
  • 12 cherry tomatoes , halved
  • 1 cucumber , preferably English, peeled, seeded, and chopped
  • 1 large head romaine lettuce , trimmed and sliced
  • 1 can (15 ounces) butter beans , rinsed and drained
  • 1/2 cup small feta cheese cubes
  • 6 Tbsp. ranch dressing
Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.

Read more: http://www.oprah.com/food/Chopped-Salad-with-Bacon-and-Fried-Garbanzo-Beans#ixzz1WTIaaPpE

Lobster Salad with Mango and Avocado

Servings: Makes 20 servings (single leaf scoops)
  • 6 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 3/4 cup extra-virgin olive oil
  • 2 pounds cooked lobster meat , diced
  • 2 ripe avocados , seeded, peeled, and diced
  • 1 mango , peeled and diced
  • 3 tablespoons chopped fresh tarragon leaves
  • 3 tablespoons chopped fresh cilantro leaves
  • 6 heads Belgian endive (preferably 3 red and 3 white)
  • Few sprigs cilantro , for garnish
In a small bowl, whisk together lemon juice and 1/2 teaspoon salt until salt dissolves. Slowly whisk in olive oil until well blended. Season with pepper.

In a medium bowl, gently stir together lobster, avocados, mango, vinaigrette, tarragon, and cilantro.

Remove bases of endives and separate leaves. Arrange lobster salad in the center of a large serving platter and place endive spears around the salad. Garnish platter with cilantro sprigs.

Pear Salad with Tamari Pecans and Blue Cheese

Servings: Serves 4
  • 3 cups pear juice   or unsweetened filtered apple cider or pear cider
  • 2 tablespoons pear or cider vinegar
  • 1 teaspoon extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons molasses
  • Pinch cayenne pepper
  • 1/2 cup pecan halves
  • 6 cups mixed bitter salad greens
  • 1/4 cup dried currants or chopped raisins
  • 1/4 cup crumbled blue cheese (such as Maytag)
  • 1/2 ripe pear , preferably Asian, cored, peeled, and thinly sliced
Bring pear juice to a simmer and skim thick foam that rises to surface. Reduce heat to low and simmer very gently, skimming occasionally, 30 to 45 minutes, or until juice reduces to consistency of maple syrup. Cool to room temperature. In a small bowl, combine pear syrup and vinegar. Whisk in oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.

Preheat oven to 350°. In a shallow bowl, stir tamari and molasses, a pinch of salt, and cayenne until blended. Add nuts; toss until coated. Transfer to a double layer of paper towels; drain briefly. Spread pecans on a baking sheet on a wire rack; roast 10 minutes or until fairly dry and toasted. Remove from oven and let cool completely.

In a large bowl, combine greens, pecans, currants and cheese. Whisk vinaigrette again and drizzle it over salad. Toss gently and briefly; you don't want cheese to crumble any further or clump together. Divide among 4 plates and fan pear slices over each serving.

Recommended ingredient: Pear juice is available in natural food stores.

Read more: http://www.oprah.com/food/Pear-Salad-with-Tamari-Pecans-and-Blue-Cheese#ixzz1WTGKb4vh

Asian Pear Salad

Servings: Serves 4
  • 3 Tbsp. lemon juice
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. sugar
  • 2 Tbsp. olive oil
  • Kosher salt to taste
  • 1/2 cup celery leaves , from inner celery ribs
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup radish sprouts or alfalfa sprouts or bean sprouts
  • 2 scallions , thinly sliced
  • 1 large (about 3/4-pound) Asian pear , quartered and cut into thin pieces
To make dressing: In a large bowl, whisk together lemon juice, vinegar, and sugar. While whisking constantly, drizzle in oil; season with salt to taste.

To make salad: Add celery leaves, parsley, sprouts, scallions, and pear to bowl with dressing. Toss well; serve immediately.

Maine Crab, Green Apple, and Avocado Salad with Parmesan Tuiles

Servings: Serves 6
  • 2 cups apple juice
  • 1/4 cup Clavados
  • 2 Granny Smith apple cores (apples reserved for salad)
  • 2 Tbsp. mustard
  • 1/2 cup champagne vinegar
  • 2 shallots , chopped
  • 1/2 bunch thyme
  • 1 cup olive oil
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 1/2 pounds jumbo lump Maine crabmeat
  • 2 Granny Smith apples , julienned (cores reserved for vinaigrette)
  • 1 avocado , cubed
  • 8 bunches mache (if not available, substitute 5 1/2 ounces organic mixed greens)
  • 1/2 bunch fresh chervil , chopped, for garnish
  • 1 1/2 cups finely grated Parmigiano-Reggiano cheese
To prepare vinaigrette: In a small saucepan over medium heat, combine apple juice, Calvados, and apple cores, and reduce until syrupy (watch carefully at the end to prevent burning). Remove apple cores. Place mixture in a bowl and whisk in mustard, vinegar, shallots, and thyme. Slowly whisk in olive oil. Season with salt and pepper. Set aside. Makes about 2 cups.

In 3 separate bowls, dress crab, a mix of apples and avocado, and mâche with 1/3 cup vinaigrette each. Divide apple-and-avocado mixture among 6 chilled bowls and top with crab. Set mâche aside.

To make tuiles: Preheat oven to 350°. On a baking sheet lined with a reusable nonstick liner (Teflon), mound 1/4 cup cheese for each tuile, leaving at least 3 inches between mounds. Bake 5 to 7 minutes until crisp, watching carefully to avoid burning. Remove tuiles from oven and allow to cool completely before removing from pan. Set aside.

Mound mâche alongside apples, avocados, and crab in each bowl, and serve with tuile on side. Sprinkle chervil over salad and serve.

Read more: http://www.oprah.com/food/Maine-Crab-Green-Apple-and-Avocado-Salad-with-Parmesan-Tuiles#ixzz1WTF3hToF

Salad of Spicy Greens, Cherries, Prosciutto, and Goat Cheese

Servings: Serves 4
  • 1 1/2 cups fresh cherries, pitted
  • 1/3 cup balsamic vinegar
  • 8 to 10 cups mixed spicy greens (such as arugula, watercress, and mizuna)
  • 1 spring onion, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 4 to 6 slices prosciutto, halved lengthwise
  • 5 ounces fresh goat cheese, crumbled
In a small saucepan, combine cherries with vinegar. Bring to a boil over high heat, then remove. Let cherries cool completely in pan, about 15 minutes.

Put greens and onion in a large bowl. Season to taste with salt and pepper. Add mixture from pan and olive oil; toss well.

Divide evenly among salad plates; top with prosciutto and crumbled goat cheese. Serve immediately.

Read more: http://www.oprah.com/food/Salad-of-Spicy-Greens-Cherries-Prosciutto-and-Goat-Cheese#ixzz1WTEReL4n

Mango Chicken Salad

Servings: Makes 2 servings
  • 4 cups   arugula (about 2.5 ounces)
  • 1 mango , peeled and sliced into 1-inch-long pieces
  • 1 red pepper , trimmed, seeded, and sliced into 1-inch-long pieces
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 tsp. balsamic vinegar  
  •   Sea salt
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 boneless chicken breast (about 4 ounces)
  • 1/4 cup slivered almonds
In a large bowl, combine arugula, mango, and red pepper. In another, smaller bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside.

In a shallow, wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat.

Grill chicken over medium-high heat (or cook in a skillet with 2 tsp. olive oil) until golden brown, 8 to 10 minutes, turning once halfway through. When done, chicken should register about 165° on a meat thermometer, and juices should run clear when pierced with a knife. Transfer to a cutting board and let sit 5 to 7 minutes.

Slice chicken into 1-inch-long pieces. Add to salad; toss to combine. Add balsamic vinaigrette and almonds; toss again before serving.

Note: The color and shape of a mango depend on variety, not ripeness. Whether yellow and S-shaped or red and round, a ripe mango will appear plump, smell sweet at the stem end, and give slightly to the touch.

Read more: http://www.oprah.com/food/Mango-Chicken-Salad#ixzz1WTE5Xz4g

Sunday, August 28, 2011

Banana Cupcakes with Honey-Cinnamon Frosting


  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Honey-Cinnamon Frosting  (below)


  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
  3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

    Frosting Ingredients

    • 1 1/4 cup confectioners' sugar
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1 tablespoon honey
    • 1/8 teaspoon ground cinnamon


    1. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

    Recipes from:  http://www.marthastewart.com/314063/banana-cupcakes-with-honey-cinnamon-fros