During October I will be cooking German food. This will be very difficult as the Germans are known for their meat dishes. Instead of sticking to just German, I will also use eastern European, Jewish and Russian dishes, if necessary. Although I did not get this recipe from a German cookbook, I am including it this month because of the mustard, a very German condiment. For those of you who don't like mustard on your veggies, just add a little for flavor.
Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice.
6 Servings
SAUCE VERTE
1/3 cup (packed) fresh basil leaves
(I would not substitute dried herbs)
1 green onion (scallion), chopped
2 tbs (packed) fresh Italian Parsley
(Italian Parsley is more flavorful)
2 tbs drained capers
1 tbs fresh lemon juice
2 tsps Dijon mustard
1 garlic clove, peeled
3 tbs olive oil
VEGETABLES
1 tbs olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each
half cut lengthwise into 1/3" strips (I think
this cut does make a difference)
3 tbs water
2 tbs fresh Italian parsley for garnish
SAUCE VERTE: Blend first 7 ingredients
in processor until finely chopped. With
machine running, gradually add olive oil.
(I added when machine was off) Process
until coarse puree forms. Season to taste
with salt and pepper. Can be made on day
ahead and refrigerated.
VEGETABLES: Heat oil in heavy large non-
stick skillet over medium-high heat. Add
vegetables; stir until coated. Sprinkle with
salt and water. (I browned the zucchini a
little before I added the water). Cover, cook
until almost crisp-tender, stirring occasion-
ally, about 4 mins. Uncover; cook until veggies
are just tender, about 2 mins. Stir in enough
sauce verte to coat generously. Season with
salt and pepper, if needed. Serve.
Recipe from Bon Appetit, June 2010
Friday, October 1, 2010
MARINATED VEGETABLE SALAD
As I am starting to eat more raw foods, I am discovering that it is the dressing that makes the difference. We don't need dairy-based dressings. This is a simple, but delicious dressing, and considering the amount of vegetables, very little oil was used.
Serves 8
1 stalk of fresh broccoli
(some cauliflower too, if desired)
8-10 cherry tomatoes cut in half
1 15-ounce can of chickpeas, rinsed and
drained
1 6-ounce can of ripe black olives (not
calamatas or greek - the mild black
olives) drained and sliced
1 cup slivered snow peas
3 scallions, chopped
1 medium carrot, cut into thin slices
1 small red bell pepper, chopped
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, chopped
1/2 tsp salt
1/2 tsp sugar
1-1/2 tsps chopped fresh or 1/2 tsp of dried
basil
1/4 tsp black pepper
Combine broccoli florets and next 7 ingredients in a large
bowl.
Process oil and next 6 ingredients in a blender
until smooth; add to vegetables, tossing to coat.
Cover and chill 5 hours. (I only cooled for one
hour and it was delicious.)
Recipe submitted to Southern Living, May 2005
by Stephanie Searle of Brentwood, TN
Serves 8
1 stalk of fresh broccoli
(some cauliflower too, if desired)
8-10 cherry tomatoes cut in half
1 15-ounce can of chickpeas, rinsed and
drained
1 6-ounce can of ripe black olives (not
calamatas or greek - the mild black
olives) drained and sliced
1 cup slivered snow peas
3 scallions, chopped
1 medium carrot, cut into thin slices
1 small red bell pepper, chopped
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, chopped
1/2 tsp salt
1/2 tsp sugar
1-1/2 tsps chopped fresh or 1/2 tsp of dried
basil
1/4 tsp black pepper
Combine broccoli florets and next 7 ingredients in a large
bowl.
Process oil and next 6 ingredients in a blender
until smooth; add to vegetables, tossing to coat.
Cover and chill 5 hours. (I only cooled for one
hour and it was delicious.)
Recipe submitted to Southern Living, May 2005
by Stephanie Searle of Brentwood, TN
Wednesday, September 29, 2010
CUCUMBER, RED ONION, AND BASIL SALAD
This is a refreshing and simple salad. According to Chef Phil, "Take this salad on the road-toss the ingredients together and let them marinate on the way. The salad will be ready when you arrive."
Makes about 4 cups.
2 English cucumbers, thinly sliced (about 5 cups)
I used 2 regular cucumbers. English cukes have
less seeds.
1/2 red onion, thinly sliced (1-1/4 cups)
1/2 cup fresh basil leaves, thinly sliced
2 tbs fresh lemon juice
2 tbs olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
Combine all ingredients in a large bowl.
Cover and chill 1 hour. Makes 4 cups.
Recipe from Coastal Living, 2005
Submitted by Chef Phil Conde,
Yankee Pier, Larspur, California
Makes about 4 cups.
2 English cucumbers, thinly sliced (about 5 cups)
I used 2 regular cucumbers. English cukes have
less seeds.
1/2 red onion, thinly sliced (1-1/4 cups)
1/2 cup fresh basil leaves, thinly sliced
2 tbs fresh lemon juice
2 tbs olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
Combine all ingredients in a large bowl.
Cover and chill 1 hour. Makes 4 cups.
Recipe from Coastal Living, 2005
Submitted by Chef Phil Conde,
Yankee Pier, Larspur, California
FENNEL, TOMATO AND WHITE BEAN SOUP
Soup, Zuppa, Sopa, Soupe, Potage, Suppe, Caldo - No matter how you say it, it is the most nourishing, satisfying, simple meal to cook. And, yes, it is a one pot meal. What I love the most about soup is the thousands of recipes from all over the world. If we are low on money or high on pounds, soup will help. This recipe is simple and easy - and delicious.
Serves 8
Work Time: 25 minutes Total Time:1 hour
1 onion
1 small bulb fennel
14-1/2 ounce can tomatoes
1 tbs olive oil
salt and pepper
1 tsp dried thyme
1 bay leaf
5 cups vegetable stock
1/4 pound fresh spinach (3 cups)
1 cup cooked white beans
Chop onion. Trim fennel and cut bulb into
thin slices. Drain tomatoes, reserving
juice, and chop.
Heat oil in a soup pot over medium-low heat.
Add onion, fennel, 1 tsp salt and 1/4 tsp
pepper, cover and cook until onion is soft.
Add thyme, chopped tomatoes and bay leaf.
To the pot, add juice from tomato and stock,
cover and simmer over low heat until fennel
is very soft, about 30 minutes. Remove bay
leaf.
Meanwhile, trim stems from spinach. Wash and
cut into shreds. Rinse beans with cold water
and drain.
Just before serving, reheat soup if necessary,
add spinach and beans, heat until spinach has
wilted, about 5 minutes.
Recipe adapted from First 4/15/1991
Serves 8
Work Time: 25 minutes Total Time:1 hour
1 onion
1 small bulb fennel
14-1/2 ounce can tomatoes
1 tbs olive oil
salt and pepper
1 tsp dried thyme
1 bay leaf
5 cups vegetable stock
1/4 pound fresh spinach (3 cups)
1 cup cooked white beans
Chop onion. Trim fennel and cut bulb into
thin slices. Drain tomatoes, reserving
juice, and chop.
Heat oil in a soup pot over medium-low heat.
Add onion, fennel, 1 tsp salt and 1/4 tsp
pepper, cover and cook until onion is soft.
Add thyme, chopped tomatoes and bay leaf.
To the pot, add juice from tomato and stock,
cover and simmer over low heat until fennel
is very soft, about 30 minutes. Remove bay
leaf.
Meanwhile, trim stems from spinach. Wash and
cut into shreds. Rinse beans with cold water
and drain.
Just before serving, reheat soup if necessary,
add spinach and beans, heat until spinach has
wilted, about 5 minutes.
Recipe adapted from First 4/15/1991
Thursday, September 23, 2010
TUSCAN SMOKY RIBOLLITA SOUP
In Italian, ribollita means twice boiled or re-boiled and this Tuscan classic would reheat minestrone soup. Why? Perhaps to make it richer. This recipe calls for a regular once cooked method. I think this soup is one of the most delicious vegetable soups I've ever tasted. The roasted tomatoes and the paprika give it a very smoky flavor. The original recipe called for pecorino cheese to be sprinkled on soup, but as with most Italian soups, the cheese is absolutely not necessary. I think sprinkling cheese on everything is just a traditional Italian condiment and should always be ignored as it takes away from the actual taste of the soup.
1/3 cup olive oil
3 large celery ribs, diced
3 medium carrots, diced
2 medium onions, diced
4 garlic cloves, minced
1 tsp sweet smoked paprika*
1/2 tsp crushed red pepper
One 28-0z can chopped fire-roasted
tomatoes and their juices (I seeded, sliced
and broiled a few tomatoes in the toaster oven
until they got dark and crispy around the edges.
Then I chopped them. They stuck to the pan in spots
and I added water to the pan, then scraped the pan
juices into the soup.
3/4 pound (one bunch) Tuscan kale-stems
and center ribs removed and discarded,
leaves coarsely chopped
4 thyme sprigs
1 rosemary sprig
1 bay leaf
Salt and freshly ground black pepper
2 quarts vegetable stock**
Two 15-1/2 oz cans of white beans, such
as cannellini, drained (I always try to use fresh
beans cooked in a crock pot)
2 tbs sherry vinegar (try not to eliminate this as
it adds a distinct flavor to the soup)
1. In a large pot, heat the oil. Add the celery,
carrots, and onions; cook over moderate heat,
stirring occasionally, until softened. 8 minutes.
Stir in garlic, paprika and crushed red pepper
and cook until fragrant. 2 minutes. Add the
tomatoes, kale, thyme, rosemary, and bay leaf
and cook, stirring occasionally, until the tomato
juices have evaporated, 5 mins or until the roasted
tomato has been incorporated into the soup.
Season with salt and pepper.
2. Add the vegetable stock and beans to the pot;
simmer over low heat, stirring occasionally, for 30
mins. Discard the rosemay and thyme stems, and
the bay leaf. Stir the vinegar into the soup and
season with salt and black pepper, if necessary.
Serve with Crusy bread.
*I found this paprika in Aroma kosher grocery
store, and I think it can also be found in Middle
Eastern stores. Whole Foods probably carries this
as they have a huge selection of spices.
**There are two types of veggie broth I use. One
is a yellow powder in a container that doesn't need
refrigeration, but the one I use when I want to have
a darker richer base is Better than Bouillon, which
must be kept in the fridge once opened.
Recipe adapted from Food and Wine, May 2010
1/3 cup olive oil
3 large celery ribs, diced
3 medium carrots, diced
2 medium onions, diced
4 garlic cloves, minced
1 tsp sweet smoked paprika*
1/2 tsp crushed red pepper
One 28-0z can chopped fire-roasted
tomatoes and their juices (I seeded, sliced
and broiled a few tomatoes in the toaster oven
until they got dark and crispy around the edges.
Then I chopped them. They stuck to the pan in spots
and I added water to the pan, then scraped the pan
juices into the soup.
3/4 pound (one bunch) Tuscan kale-stems
and center ribs removed and discarded,
leaves coarsely chopped
4 thyme sprigs
1 rosemary sprig
1 bay leaf
Salt and freshly ground black pepper
2 quarts vegetable stock**
Two 15-1/2 oz cans of white beans, such
as cannellini, drained (I always try to use fresh
beans cooked in a crock pot)
2 tbs sherry vinegar (try not to eliminate this as
it adds a distinct flavor to the soup)
1. In a large pot, heat the oil. Add the celery,
carrots, and onions; cook over moderate heat,
stirring occasionally, until softened. 8 minutes.
Stir in garlic, paprika and crushed red pepper
and cook until fragrant. 2 minutes. Add the
tomatoes, kale, thyme, rosemary, and bay leaf
and cook, stirring occasionally, until the tomato
juices have evaporated, 5 mins or until the roasted
tomato has been incorporated into the soup.
Season with salt and pepper.
2. Add the vegetable stock and beans to the pot;
simmer over low heat, stirring occasionally, for 30
mins. Discard the rosemay and thyme stems, and
the bay leaf. Stir the vinegar into the soup and
season with salt and black pepper, if necessary.
Serve with Crusy bread.
*I found this paprika in Aroma kosher grocery
store, and I think it can also be found in Middle
Eastern stores. Whole Foods probably carries this
as they have a huge selection of spices.
**There are two types of veggie broth I use. One
is a yellow powder in a container that doesn't need
refrigeration, but the one I use when I want to have
a darker richer base is Better than Bouillon, which
must be kept in the fridge once opened.
Recipe adapted from Food and Wine, May 2010
Thursday, September 16, 2010
BROCCOLI WITH TOASTED GARLIC AND HAZELNUTS
I have always liked plain veggies, but now I love them with all these added healthy ingredients. This dish is amazing - I didn't even want to share it with my husband. As with most recipes, I cut this one in half.
Total Time: 15 minutes
Serves: 8
1/2 cup hazelnuts
2 bunches broccoli (about 3 lbs), cut into
long florets
1/2 cup olive oil
6 cloves garlic, sliced thin
2 tbs fresh lemon juice
Salt and pepper
Heat oven to 375. Spread the hazelnuts on a
rimmed baking sheet and toast, tossing
occasionally, until fragrant, 5 to 6 minutes;
roughly chop
Meanwhile, fill a large pot with 1" water
and fit with a steamer basket. Bring to a
simmer. Place broccoli in steamer basket,
cover, and steam until tender, 4-5 mins.
Transfer to plate.
Meanwhile in a small saucepan, cook the
oil and garlic over low heat until the garlic
is just golden, 4-6 mins. Transfer to a small
bowl and stir in the hazelnuts, lemon juice,
and 1/2 tsp each of salt an pepper. Drizzle
over the broccoli.
Recipe from Real Simple, December 2008
Total Time: 15 minutes
Serves: 8
1/2 cup hazelnuts
2 bunches broccoli (about 3 lbs), cut into
long florets
1/2 cup olive oil
6 cloves garlic, sliced thin
2 tbs fresh lemon juice
Salt and pepper
Heat oven to 375. Spread the hazelnuts on a
rimmed baking sheet and toast, tossing
occasionally, until fragrant, 5 to 6 minutes;
roughly chop
Meanwhile, fill a large pot with 1" water
and fit with a steamer basket. Bring to a
simmer. Place broccoli in steamer basket,
cover, and steam until tender, 4-5 mins.
Transfer to plate.
Meanwhile in a small saucepan, cook the
oil and garlic over low heat until the garlic
is just golden, 4-6 mins. Transfer to a small
bowl and stir in the hazelnuts, lemon juice,
and 1/2 tsp each of salt an pepper. Drizzle
over the broccoli.
Recipe from Real Simple, December 2008
Wednesday, September 15, 2010
WATERCRESS, AVOCADO, AND WALNUT SALAD
I have been eating salads my whole life, but it always consisted of just lettuce, maybe tomatoes and/or cukes. But now that I am cooking gourmet vegan, I am making lots of interesting salads. This one is yummy and although we ate it with a bean dish, it really is a meal in itself because of the very filling avocados.
This salad is made at Pizzeria Mozza in LA. Marcos, the chef, makes it with agretti, a naturally salty Adriatic green, but watercress is used in this recipe instead. Sure wish we had Pizzerias like this in Florida.
Total: 25 mins
Serves: 4
2 tbs freshly squeezed lemon juice
1 medium shallot, minced
3 tbs olive oil
Salt and pepper
1/2 cup walnut halves
2 firm, rip Hass avocados, each cut into eight
wedges
Two 12-oz bunches watercress, stems dis-
carded (Watercress is time-consuming in
cleaning because all stems must be removed
otherwise I find it too bitter. Also, use this
veggie very soon after purchase as it yellows
quickly.)
1. Preheat oven to 350. In a large bowl,
combine the lemon juice and minced
shallots and let stand for 10 mins.
Gradually whisk in the olive oil and season
with salt and pepper.
2. Meanwhile, spread the walnuts in a pie
plate and toast in oven until golden brown
and fragrant, about 6 mins. Cool. Chop.
3. Lightly season the avocado wedges with
salt. Add the avocado, walnuts, and water-
cress to the dressing and toss well. Season
with salt and pepper and serve right away.
Recipe from Food and Wine, March 2009
This salad is made at Pizzeria Mozza in LA. Marcos, the chef, makes it with agretti, a naturally salty Adriatic green, but watercress is used in this recipe instead. Sure wish we had Pizzerias like this in Florida.
Total: 25 mins
Serves: 4
2 tbs freshly squeezed lemon juice
1 medium shallot, minced
3 tbs olive oil
Salt and pepper
1/2 cup walnut halves
2 firm, rip Hass avocados, each cut into eight
wedges
Two 12-oz bunches watercress, stems dis-
carded (Watercress is time-consuming in
cleaning because all stems must be removed
otherwise I find it too bitter. Also, use this
veggie very soon after purchase as it yellows
quickly.)
1. Preheat oven to 350. In a large bowl,
combine the lemon juice and minced
shallots and let stand for 10 mins.
Gradually whisk in the olive oil and season
with salt and pepper.
2. Meanwhile, spread the walnuts in a pie
plate and toast in oven until golden brown
and fragrant, about 6 mins. Cool. Chop.
3. Lightly season the avocado wedges with
salt. Add the avocado, walnuts, and water-
cress to the dressing and toss well. Season
with salt and pepper and serve right away.
Recipe from Food and Wine, March 2009
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