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Recipe: Cranberry Sauce with Port & Tangerine

December 4, 2007 in recipe, sauce, vegan

Cranberry sauce is definitely a classic American pairing with turkey. It isn’t hard to see why – fruity, bright, & tangy paired with what is often dry & dull. On our table the turkey was anything but dull, and the cranberries still shown brightly! Try different flavors – cranberries are versatile & delicious!

Ingredients:

  • 12 oz fresh cranberries (about 1 bag) (or if frozen just don’t defrost before using)
  • 3/4 c. sugar
  • 1/2 c. ruby Port
  • 3-4 strips of tangerine zest
  • juice from 2 tangerines
  1. In a small sauce pan, bring all ingredients to a simmer over medium heat. Stir until all sugar is dissolved.
  2. Continue cooking until cranberries burst and the mixture looks well melded, about 15 minutes. Remove from heat and cool completely.

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Recipe: Sikil Pak

September 24, 2007 in appetizer, recipe, sauce, vegan

I was first introduced to this spicy Mayan dip at the San Francisco Ferry Building Farmer’s Market. In the back of the market you will find a stall for Primavera Products where they sell their delicious tamales, fresh tortillas, guacamole, and sikil pak – among other things! I devoured the first batch we purchased from them and instantly began researching how to make this amazing spicy dip. It is quite simple I discovered – and just as addictive from my kitchen as from the lovely Primavera stall.

I love this dip spread on a tortilla as I build tacos and burritos. It is also fantastic alone with chips! Give it a whirl – but do be forewarned this makes about 2 cups of dip, so be ready to give some to friends or have a Sikil Pakty (get it? pakty/party? yeah I’ll keep working on that joke 8-) ). It keeps quite well in the fridge also.

Ingredients:

  • 1 habanero chili, stemmed
  • 10 cloves of garlic, unpeeled
  • 3-4 tomatoes
  • 2 1/2 c. pumpkin seeds
  • 1/3 c. vegetable stock
  • 1 small onion, finely chopped
  • 1/4 c. finely chopped cilantro
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg
  • 1/2 t. salt
  1. Place the habanero and garlic cloves on a baking sheet under the broiler. Turn every few minutes until all sides are blackened and the garlic cloves are soft. Set aside. Repeat with the tomatoes so the skin is charred and peeling off.
  2. Toast the pumpkin seeds, either on the stove top or in the oven. After they are nicely toasted, add them to a food processor and grind them into a fine, uniform meal.
  3. Carefully quarter the habanero – remove and discard the seeds and veins. (Note: I actually wear disposable gloves or put my hands inside of small ziploc bags before handling these peppers. Be very careful because they are extremely hot peppers and the tiniest amount can sting your eyes.)
  4. Peel the garlic and tomatoes. Add the habanero, tomatoes, garlic, and stock to the food processor. Blend until the mixture is well combined. If it is too think add a bit more stock.
  5. Remove from processor and stir in onion, spices, and cilantro.
  6. Enjoy! 8-)

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Recipe: Eggplant with Chermoula Sauce & Pine Nuts

July 29, 2007 in recipe, sauce, vegan, vegetable

This is a delicious way to eat eggplant! I also used leftovers in a pita rollup! Brad found the sauce a bit sharp but I quite liked that aspect. However be aware of it as you add lemon juice in case you don’t like it quite so intense.

Chermoula Sauce Ingredients:

  • 4 garlic cloves, chopped
  • salt
  • 1 c. chopped cilantro
  • 1 1/2 t. sweet paprika
  • 1/2 t. ground cumin
  • pinch of cumin
  • 1/4 c. extra virgin olive oil
  • juice of 2 lemons
  1. In a mini-food processor combine all ingredients and process until smooth.
  2. Note: can use 1/3 c. parsley in lieu of 1/3 c. of cilantro.

Eggplant Rounds:

  1. Slice one eggplant into rounds. Salt and let rest for 30 minutes, dabbing up the liquid that accumulates.
  2. Wipe slices clean then brush with olive oil. Sprinkle with salt & pepper.
  3. Lay slices on baking sheet and broil for about 5 minutes per side, until nicely browned. Brush second side with olive oil after flipping.

Serve eggplant rounds drizzled with Chermoula sauce. Sprinkle with toasted pine nuts prior to serving.

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Recipe: Capered Spelt with Green Beans

July 10, 2007 in grain, sauce, vegan

Branching out from my farro addiction, I’ve moved on to spelt. OK yes, for those in the know, they are very similar. And quite honestly I think most of the recipes I’ve posted for farro could be used on spelt, and vice-versa. I absolutely adore the salsa verde with walnuts that I used to dress this dish. The addition of green beans obviously adds nutritional value, but I admit I ate the green beans first so I could savor the spelt. ;) Asparagus would be another great option in lieu of the green beans. Fortunately I have plenty of left overs. :)

Ingredients:

  • 1.5 lbs green beans, trim the ends then slice into 1″ pieces
  • 1 c. spelt
  • 2.5 c. water
  1. Start the spelt by rising well then soaking in the water. If you have the time, bring this to a boil then immediately turn off the heat and let it sit for about an hour.
  2. After soaking (if you had time), bring the spelt & water to a boil then lower heat to low and cover. Simmer for about 30 minutes if soaked, and closer to an hour if no soaked. If you have excess water, drain. If your water disappears and the grain isn’t cooked – add some more.
  3. Bring a large pot of water to a boil. Add green beans (in batches if necessary). Cook beans ~ 3-5 minutes. Drain.

Salsa Verde with Walnuts:

  • 1/2 c. finely chopped walnuts
  • 1 c. finely chopped parsley
  • 1 clove garlic, minced
  • 2 T. minced fresh herb (tarragon, sage, rosemary – whatever you have)
  • 2 T. capers, drained then chopped
  • 1 t. balsamic vinegar
  • 1/2 c. olive oil
  • salt and pepper
  1. Combine all ingredients up to the capers. Mix well.
  2. Sprinkle the vinegar over the mixture, mix.
  3. Add olive oil and mix well.
  4. Allow this to sit and flavors to meld. Salt and pepper to taste.

Finish the dish: In a large bowl add the spelt. Top with the salsa verde. As they are complete, add the green beans. Mix all well and serve warm.

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Recipe: Parsley-Caper Sauce

June 20, 2007 in recipe, sauce, vegan

What sounds fancy and complicated is little more than a glorified vinaigrette. In fact, make it with a whisk or throw it in your blender (preferably a Vita-Mix of course). Either way, the sauce accents vegetables and salads perfectly! And quickly! :)

I made this sauce specifically to top my lovely golden beets. Additionally it was perfect with Quinoa & Potato Croquettes (coming tomorrow!!), making it a lovely fresh dish!

Ingredients:

  • 1 lemon, zest and juice
  • 1 shallot, finely chopped
  • 2 T. capers, drained
  • 1 T. champagne vinegar
  • 1/2 c. freshly chopped parsley
  • 1/3 c. olive oil
  1. If using a blender, add lemon zest and juice, shallot, capers, and vinegar. Blend well.
  2. Add parsley & olive oil. Blend until nicely emulsified but ingredients are still identifiable.
  3. Serve over or along side vegetables, croquettes, or anything you like.

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