Wednesday, April 28, 2010
Ed Begley Jr
Keenan Ivory Wayan
Weird Al Yankovic
Sunday, April 25, 2010
Saturday, April 24, 2010
Tuesday, April 20, 2010
Monday, April 19, 2010
1 cup quinoa
1 cup pineapple juice
1 cup cold water
1/4 tsp soy sauce
4 oz raw and unsalted cashews
3 tbsp oil
3 green onions, sliced
2 cloves garlic, minced
1 hot chile pepper
1/2 inch of minced ginger
1 red bell pepper
1 cup frozen peas
1/2 cup fresh basil, chopped
2 tbsp finely chopped fresh mint
10 oz fresh pineapple, cut into bite sized pieces
3 tbsp shoyu
3 tbsp vegetable broth
1 tbsp mirin
Prepare the quinoa first by combining the quinoa, juice, water and soy sauce in a pot. Cover and cook on high heat to bring to boil. Stir, lower to medium/low cover and cook for 14 minutes. LET COOL.
Use a large skillet, over low heat place cashews in dry pan and heat until lightly toasted about 5 minutes. Remove cashews. Add oil and turn pan to medium heat. Add green onions and garlic. Cook 2 minutes, add chile pepper and ginger. Stir fry for 2 minutes. Add the bell pepper and peas. Stir fry for 4 minutes until the pepper is softened. Add the basil and mint and stir for another minute. Add the quinoa and pineapple. In a bowl combine the shoyu, broth, and mirin. Pour over the quinoa. Stir to incorporate completely and coat the quinoa. Continue to stir fry for 10 minutes until the quinoa is hot. Add cashews and serve.
Sunday, April 18, 2010
1 1/2 cups of raw cashews
Water for soaking nuts
1/4 cup fresh squeezed orange juice
2 tbsp maple syrup
A few drops of almond extract
INSTRUCTIONS: Put nuts in a container filled with enough water to cover; let soak for at least 2 hours. Drain. Place nuts in a blender; add orange juice, maple syrup and, if you wish, a few drops of almond extract. Blend, scraping down sides of blender jar with a rubber scraper to help cream turn over. Stop and check for sweetness and consistency; add more water if cream is still too stiff. Continue blending until fluffy and smooth. Use immediately. Yields 1 1/2 cups.
Friday, April 16, 2010
Preheat a waffle iron. Cut a package of mochi into 3 large pieces, width wise. Slice each piece into long finger like pieces, about 1/4" wide. Using 6 to 8 strips for each waffle, place the mochi strips on the hot, ungreased waffle iron and close the top. Cook until puffed and slightly crispy but not too hard and dry, about 3 minutes or until your waffle iron signals that it's done. Remove the waffle and place on a plate. Do not stack the waffles because they will stick together. Serve and eat waffles as son as possible - they are best hot and crispy. Serve with maple syrup and sliced strawberries.
2 small or 1//2 of a large, thick leek (white part only) sliced into thin half-moons
2 garlic cloves, minced
1 tbsp oil
1 tsp shoyu
1 tbsp maple syrup
Preheat the oven to 375 degrees
Place all the vegetables and garlic in a bowl. Add the oil, and toss to coat. Spread the veggies onto a baking sheet.
Roast thevegetables for 12 minutes, then sprinkle with the shoyu and syrup, stir to coat. Return the vegetables to the oven, and roast an addditional 10 minutes. At this point, check to see if the vegetables are tender and becoming golden; if not, return to the oven for 5 to 10 minutes longer. Serve warm.
4 tbsp olive oil
Fine sea salt
Freshly grounded black pepper
1 large garlic clove, minced
1 tbsp fresh lime juice
11/2 tbsp chopped fresh parsley
Heat the oven to 400 degrees. Line a baking sheet with parchment paper, and set aside.
Place the yams in a medium bowl, toss with 2 tbsp of the oil, and season to taste with salt and pepper. Spread the potatoes on the prepared baking sheet, and roast until they can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let cool for 15 minutes or so.
Transfer the potatoes to a large bowl, and toss with the garlic, lime juice, parsley, and remaining 2 tbsp of oil Adjust the seasoning to taste with salt and pepper. Serve warm or at room temperature.
Thursday, April 15, 2010
2 cups peeled, shredded beets
1 cup peeled, shredded carrots
1 cup peeled, shredded yams
1 shallot, chopped finely
1/2 cup flour
1/4 cup cornstarch
1/2 tsp salt
Fresh ground black pepper
1 tsp fennel seeds, chopped
1/4 cup water
Oil for frying
Combine the shredded veggies in a mixing bowl. Add the shallots, flour, cornstarch, salt, pepper and fennel seeds. Use a spoon to mix everything well, the flour should evenly coat all the veggies. Add the water and stir again, until all the flour is dissolved.
Preheat a heavy bottomed skillet over medium high heat. Pour a 1/4 inch layer of oil into the pan. Let the oil heat for about 2 minutes.
Form the beet mixture into patties. Fry for about 4 minutes, turn over and flatten them a bit with a spatula. Fry for another 3 minutes. Transfer to paper towels to drain. Serve immediately.
Wednesday, April 14, 2010
- Bring down lousy LDL cholesterol: just 8 - 13 nuts a day drop LDL by six per cent.
- Decrease your risk of a heart attack: 12 walnuts halves a day decreases the risk of a heart attack by 60 per cent.
- Lower your diabetes risks: If you eat an ounce of nuts or a couple tbsps of almond butter five times a week, your risk of type 2 diabetes drops by half.
- Nix extra waist: The healthy fat in about 6 walnuts halves starts a chain reaction that slows the rate at which your stomach empties. Eating them about 25 minutes before a meal helps you feel more satisfied by that meal.
Try walnuts in my recipe for Mushroom-Walnut Pate!!!
Tuesday, April 13, 2010
Monday, April 12, 2010
Wow, sweet and warm comfort food. Try it!
2 lbs yams, peeled and cut into 3/4 inch pieces
3 Bartlett pears, seeded and cut into 3/4 inch pieces
1 tbsp vegetable oil
2 tbsp mirin
1 tbsp maple syrup
1/2 ground cinnamon
1/4 tsp salt
3/4 pecan halves
Preheat the oven to 350 degrees F. Place the yams and pears on a large rimmed baking sheets. Sprinkle with the oil and mirin, and mix it all up to make sure everything is coated. Add the maple syrup, cinnamon, salt, and pecans, and toss to coat.
Cover with foil and bake for 30 minutes. Remove the foil and add the raisins. Using a spatula carefully toss and mix.
Return to the oven uncovered and bake for 30 more minutes, tossing every now and again. Serve warm or at room temperature.
Makes about 3 cups.
1 tbsp olive oil
4 cloves garlic
1 lb asparagus, cut into 2 inch lengths
1 lb spinach, chopped
1/3 cup water
1 cup raw cashews
3 tbsp capers, with brine
salt to taste
A bit of pepper
1 tbsp fresh lemon juice
Preheat a pan over medium heat. Saute the garlic in the oil for about a minute. Add the asparagus and water, cover, and bring to a boil. Let boil for about 5 minutes. Add the spinach, cover the pan for about 3 minutes. Cook uncovered for about 5 minutes.
Meanwhile, put the cashews, capers, salt, and pepper in a food processor and blend until the cashews are small, coarse crumbs.
When the spinach is done cooking, add to the food processor and puree until relatively smooth. Try to get as much of the garlic from the pan as possible, and any remaining water. Add the lemon juice, adjust salt and pepper if necessary, and transfer to a container . Cover and chill for at least an hour. Serve with crackers.
Sunday, April 11, 2010
Saturday, April 10, 2010
Thursday, April 8, 2010
Wednesday, April 7, 2010
Monday, April 5, 2010
Sunday, April 4, 2010
Friday, April 2, 2010
Makes 16 Croquettes
(Make Ahead: prepare the millet and broccoli a day in advance. Then you only need about 20 minutes to finish preparing this dish)
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried tarragon
1/2 tsp red pepper flakes
Several pinches of freshly ground black pepper
1/2 tsp salt
1 cup millet
2 1/2 cups vegetable broth
4 cups broccoli, tops and stalks, chopped very finely into pea-size or smaller pieces
Preheat a pot over medium heat. Saute the garlic in the oil for about 30 seconds. Add the tarragon, red pepper flakes, black pepper, and salt, and mix for a few seconds. Add the millet and stir constantly for about 3 minutes to toast it. It should turn a shade darker.
Add the vegetable broth and cover; bring to a boil. Once the mixture is boiling, lower the heat to a simmer, cover and cook for 10 minutes.
Mix in the chopped broccoli, cover, and cook for about more minutes. Uncover and cook for another 10 minutes, stirring often. Once the water is mostly absorbed, turn off the heat but leave the pot on the stove, covered to continue to cook for another 10 - 15 minutes. At that point, all of the water should be absorbed and the millet should be mushy if you push down on it with a spoon. You are looking for a polenta-like consistency.
Transfer to a mixing bowl and let it cool completely!
Once cooled, tightly form the millet into golf ball size balls. Press them down in your hands to flatten just a bit, then roll the sides between your hands to form tire shaped croquettes.
Heat a thin layer of oil in a large nonstick skillet over medium heat. Cook in batches for 3 - 4 minutes on each side. they should be golden brown. Serve immediately and enjoy. Serve with White Bean Aioli Sauce.
Great with grilled or roasted vegetables, or on sandwiches, also great on 'burgers'. I served on the Broccoli-Millet Croquettes. So so so so GOOD!
1 (15oz) can navy beans
2 tbsp lemon juice (about a 1/2 lemon)
1/2 tsp salt
Several pinches of freshly ground blanck pepper
1/4 olive oil
6 cloves garlic, chopped
Combine the beans, lemon juice, salt, and pepper and puree until smooth scraping down the sides of the bowl to get everything.
Preheat a small pan over low heat. Cook the garlic in the olive oil for about 3 minutes. You want to gently heat it, not brown it.
Add the garlic and oil to the bean mixture and puree. Taste for salt, pepper, and lemon, and adjust to your liking.
Cover and refrigertate unitl ready to use.