Saturday, February 26, 2011

Saturday Night Dinner

1 tbsp olive oil
1 medium onion, diced
1 red bell pepper, chopped
1 cup carrots, peeled and diced
red chile pepper
1 tbsp fresh rosemary
1 tbsp fresh thyme
fresh black pepper
1 tsp salt
3 cups vegetable broth
3 cups fresh corn kernels
2 medium russet potatoes, peeled and sliced
1 bay leaf
Pinch cayenne
juice of 1 lime
1/4 cup almond milk
1 tbsp maple syrup

In stock pot saute the onions, peppers, and carrots in oil over medium heat until the onions are translucent. Add rosemary, thyme, black pepper, and salt; saute 1 minute more. Add the broth, corn, potatoes, bay leaf, and cayenne. Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit.
Remove the bay leaf and puree half the chowder and add back to soup. Add the lime juice to taste and the milk and maple syrup, and simmer 5 more minutes. Let sit for at least 10 minutes and serve.

6 large swiss chard leaves
1 cup long grain rice
2 tbsp Earth Balance
1/4 cup onion, finely diced
2 cloves garlic
1 tbsp lemon juice
1/4 tsp salt
4 sprigs fresh thyme
zest of 1 lemon
black pepper

1/2 cup tahini
1/2 cup water
1/2 cup dried cranberries (soaked in hot water for 5 minutes)
2 tbsp lemon juice
1/4 tsp salt

2 tbsp olive oil
1 tbsp lemon juice
1/8 tsp salt

Remove 2/3's of each leaf's stem. Boil the leaves for 1 minute, until bright green and tender. Drain and set aside.
Cook the rice according to pkg directions. Heat a skillet and melt the margarine, adding the onion and garlic and cooking until softened. Add the cooked rice and the lemon juice, salt, thyme, lemon zest, and black pepper and mix well.
To make the cranberry tahini, blend the tahini, water, cranberries, lemon juice, and salt in a food processor until smooth and set aside.
Mix olive oil, lemon juice, and salt together in a small bowl.
Place one swiss chard leaf down on a flat surface . With a pastry brush, brush the top of the leaf with the oil/lemon mixture.
Add 1/3 cup of the rice to the bottom third and middle of the leaf. Fold in the sides, then fold up the bottom, and roll tightly. Serve immediately with dip.

6 ripe tomatoes
8 cups eggplant, unpeeled and cubed
1 tsp salt
Black pepper to taste
1/3 cup olive oil
4 slices bread, toasted and cut into cubes
1/2 cup basil, cut into thin strips

With the tip of a small paring knife, cut a cone out of the top of the tomatoes, removing the stem. Carefully remove a bit more of the inside until you see the seeds. Using a spoon remove the seeds until you have an empty cavity. Drain them upside down on a paper towel until they're ready to stuff.
Preheat the oven to 400 degrees.
Toss the eggplant, salt, pepper, and olive oil in a large bowl.
Heat a large skillet to high heat. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and browned, about 10 minutes.
Toast the bread and cut into cubes then add it to the eggplant along with the basil. Toss until well combined and turn off heat.
Place the tomatoes in a baking dish that has been lightly coated with oil. Fill them completely full of stuffing so its overflowing. Bake for 20 minutes. Drizzle with balsamic.

1 puff pastry sheet
3 tbsp sugar
1 1/2 tbsp flour
1/2 tsp cinnamon
pinch of nutmeg, allspice and salt
3 apples peeled and sliced thinly
1 tbsp lemon juice
2 tbsp earth balance, melted

Preheat the oven to 375 degrees.
Combine the sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss the sliced apples with the lemon juice and then coat with the dry spice mixture.
Roll out the thawed pastry to 11 X 14 inches.
Place the apples in a line down the middle. Fold the dough over and tuck in the ends. Brush with the melted margarine and sprinkle with sugar. Make several diagonal slashes with knife. Bake for 35 minutes until golden and puffy. Let it cool for an extra 30 minutes before slicing.

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