Feeds:
Posts
Comments

Posts Tagged ‘vegetarian’

Roasted Garlic Humus

Posted in Appetizers, Side Dishes, Vegetarian, tagged , , , on March 19, 2011| 1 Comment »

Once you make your own humus you will never go back to the store-bought stuff, it’s far too expensive and not as fresh and delicious! Humus is very inexpensive and super easy to make, plus it pleases a  crowd. This humus has a light roasted garlic flavor, if you want a more intense flavor add more roasted garlic, for plain humus omit the roasted garlic, you could also replace the garlic with roasted red peppers or roasted jalapenos.

Garlic Roasted humus

Ingredients

  • 1 can Chickpeas (also known as Garbonzo beans)
  • 2 Tablespoons Tahini
  • 8 cloves Garlic
  • 5 Tablespoons lemon juice
  • 1 Tablespoon Sea Salt
  • 3 Tablespoons Olive Oil

Directions

  1. Set oven to broil. Peal 6 of the garlic cloves, place on baking sheet and broil for about 10 minutes (or until golden brown). Once finished set aside to cool.
  2. Peal and smash the remaining garlic.
  3. Drain chickpeas, reserving liquid.
  4. Combine all ingredients (except for chickpea liquid) in food processor.
  5. Turn on and process until smooth. The humus will be grainy at first, add reserved chickpea liquid, about 1/8th of a cup at a time, until it reaches a smooth consistency.

Read Full Post »

Overnight Apple Butter

Posted in Breakfast, Crock Pot, Vegetarian, tagged , , on March 16, 2011| 1 Comment »

Another slow cooker recipe that tastes amazing! I found this on the Cooking Light website, but tweaked it (and halfed it) to suite my tastes. I have only eaten this on cinnamon rainsin toast and english muffins so far, but can imagine it on pancakes as well. Since the mixture gets strained you don’t have to peel the apples, though you could if you wanted to. Once done I split it into thirds and freeze 2/3rds of it since it only lasts one week in the fridge.

Overnight Apple Butter

Ingredients:

  • 5 Apples, cored and cut in chunks
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/8 cup apple cider
  • 1/2 Tablespoon cinnamon
  • 2 dashes ground cloves
  • 1 dash nutmeg

Directions:

  1. Combine all ingredients in the crock pot
  2. Cook on low for 10 hours
  3. Place a fine mesh seive over a bowl. Scope 1/2 of mixture into seive and press through. Once first half is strained do the same with the second half of the mixture.
  4. Return stained mixture to the slow cooker. Cook on high, uncovered for 1 1/2 hours, stiring every so often.
  5. Alow mixture to cook then transfer into a bowl. Lasts in fridge for up to a week, or freeze to keep for longer

Read Full Post »

Braised Rainbow Chard with Currants

Posted in Side Dishes, Vegetables, Vegetarian, tagged , on March 12, 2011| Leave a Comment »

For the past year or so I’ve been trying to locally and in season, I have to admit my weekly Full Circle Farm weekly fruit and vegetable box helps. It also provides a great challenge to find new recipes, especially in the winter when there are not many types of locally grown veggies. Swiss chard is one of those vegetables I get almost every week for seemingly months on end, and this is one of may favorite low work recipes that’s tastes delicious and is pretty easy to make after a long day at work when I just want to get home and eat something nutritious.

I found this recipe in Bon Appetit magazine, but have adapted it, cutting out the radicchio and pine nuts (mostly because I didn’t have them when I first made this recipe) and adding more of the much-loved garlic.

 

Braised Rainbow Chard with Currants

Makes about 4 servings

Ingredients:

  • 1-2 bunches Rainbow Chard
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 2 Tablespoons of red wine vinegar
  • 4 tablespoon dried currants

Directions:

  1. Cut the ribs (stalks) from the chard, then cut up into 1 inch pieces. Put aside.
  2. Slice leafs into 1 inch strips and then again into about 1 inch squares.
  3. Melt butter with oil in a large pot over medium heat
  4. Add onion and garlic, cook until onion is tender, about 5 minutes.
  5. Add chard ribs and cook until tender, about 6 minutes.
  6. Working in batches if pot is not large enough add the chard leafs. Stir until wilted, about 8-10 minutes
  7. Add vinegar and currants, season with salt pepper and more currants.
  8. Turn heat to low and cook at least another 5 minutes, you can leave this dish on low for about 30 min longer if you are waiting for other dishes to finish up

Read Full Post »

Twice Cooked Black Beans

Posted in Beans, Crock Pot, Vegetarian, tagged , , on March 10, 2011| 2 Comments »

Have you ever had really, really good black beans and thought, this can’t be that hard? This recipe is inspired by one of my favorite sandwhich shops in Fremont, Paseos. While mine are not the same, they do come out pretty darn good! I think I’ll try these later this week with huevos rancheros… Pictures to come.

I do this dish in my crock pot, it has several steps, and takes several days

Twice Cooked Black Beans

Ingredients

  • 1 bag Black Beans
  • Water
  • Salt
  • 2 Onions
  • 8 cloves Garlic
  • 1-2 Chilli peppers (to taste, if you don’t like spice substitute half a red or green pepper)
  • 2 T Butter

Directions

  1. Soak beans in water overnight.
  2. Drain beans and add to crock pot. Add about 8-10 cups water (I eyeball it, about 4 inches of water above the top of the beans.)
  3. Half one of the onions and add to the pot. Peel 4 garlic cloves and add them whole. Add a couple dashes of salt.
  4. Cook on low for 10 hours
  5. Once cool drain beans, reserve the liquid
  6. Chop the other onion, mince the remaining garlic and chilli pepper
  7. In a cast iorn skillet or pot melt butter and add onions. Sautee for about 10 minutes. Add peppers, cook another 2 minutes. Add garlic and cook for about another minute
  8. Add about 1/4 of the reserved liquid and then all the beans. Add more liquid if needed so that beans are covered by an exra inch of liquid. Salt to taste.
  9. Simmer for 1 hour.
  10. Transfer to crock pot, add extra liquid so that beans are covered by 1 inch of liquid.
  11. Cook on high for 6 hours.

Read Full Post »