ENTREES
Stuffed Squash
This is one of my very favorite recipes. I first found stuffed squash
in The Moosewood Cookbook, and have found some wonderful adaptions of
my own. These are easy recipes.
Broccoli and Cheese stuffed squash
Preheat the oven to 350 degrees. Cut squash in half
(preferably acorn), scoop out seeds and place face down on a greased
sheet pan. Cook for 30 minutes. While squash is cooking dice up about
1 1 1/2 cheddar cheese (or whatever kind you like), and chop about 1
1/2 cups broccoli. toss broccoli and cheese together in a bowl with
a little salt and pepper. After 30 minutes, remove squash from oven
and fill cavities with broccoli and cheese mixture. Bake for another
30 minutes or until squash is soft to the touch.
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Curry Broccoli Casserole
I got this recipe from my co-worker, Marty. She also
suggests making this recipe with some roasted chicken mixed in.
Preheat oven to 350 degrees. Chop one large bunch of
broccoli into bite size pieces. In a large bowl, mix broccoli with 1-
8 oz. contianer of sour cream, 1 small can of cream of mushroom or cream
of celery soup, 1 Tablespoon of Curry, 3 cups shredded cheddar cheese.
Stir contents bowl thouroughly. Place contents into 9x13 glass pan,
sprinkle with bread crumbs and bake until slightly brown and bubblely,
about 20 minutes. This dish is served well over rice.
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Avacado and Turkey Tortillas
This recipe comes from the Food Bible by Judith Wills. It's fantastic
and only
takes about 10 minutes to fix.
4 wheat tortillas
1 avacado
2 tsp. lime juice
salt and pepper
7 oz. smoked turkey or tofu
for the salsa:
2 tomatoes (chopped and seeded)
2 chopped scallions
1/4 of a small cucumber
1/3 cup canned black eyed peas
1 tbsp lime juice
1 tbsp cilantr
1 tsp chili sauce
Make the salsa first. Combine ingredients and set aside. Begin heating
the
tortillas. (I usually use a frying pan on medium heat.) While you're
doing that
peel and pit the avacado. Stir it in with salt and pepper. Fill each
warm
tortilla with smoked turkey, salsa and avacado. Mmmm.
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Shrimp and Tropical Fruit Salad
Here's another one from The Food Bible that I love. It's another quick
recipe.Try it when the fruit is in season, it's wonderful.
10 large shrimp in the shell
2 tsp lime juice
1 tsp balsamic vinegar
2 tsp corn oil
1 tsp hot pepper sauce
pinch of sugar
1 pink grapefruit
1 small ripe mango
1 small banana
2 passion fruit
Pre heat the broiler and peel the shrimp. Mix lime juice, vinegar,
oil, pepper
sauce and sugar. Brush the shrimp with a little of the mixture and threat
them
on skewers. Broil for 5 min. (turning once). Peel and slice the grapefruit
aned
mango, adding any juice that runs out to the dressing and mixing well.
Arrange
the sliced fruit on serving plates. Peel the banana, cut in half, ten
into long
slices, and add to the plates. Spoon flesh out of the passion fruit
and add to
the salad. Top with shrimp and remaining dressing.
recipe courtesy of Dale Thompson
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Cream of Spinach Soup
- ½ lb. Fresh spinach, stems removed
- 6 T. butter
- 1 cup minced onion
- 4 medium potatoes, peeled and sliced (approximately 3 cups)
- 5 cups chicken consommé
- salt
- fresh ground pepper
- 1 cup heavy cream
Wash the spinach thoroughly in at least three changes of water. Shred
it; this is best done with a pair of kitchen shears. Heat 4 T. of the
butter in a large saucepan. Cook the onion in it until it is soft; do
not brown. Add the spinach, the potatoes and the chicken consommé.
Cook over low heat until the potatoes are tender. Strain the soup through
a fine sieve or blend it in a blender. Season with salt and pepper to
taste. Stir in the cream. Bring to the boiling point and remove from
the heat. Stir in the remaining butter. Serve very hot. (about 6 servings)
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Asian Soba Salad
Recipe Summary
Prep Time: 5 minutes
Cook Time: 10 minutes
• 8 oz. Soba (Japenese buckwheat noodles)
• 1 tbsp. peanut oil
• 2 carrots, cut into match sticks
• ¼ lb. Snow peas, trimmed
• 1 cup bean sprouts
• 1 package enoki mushrooms, trimmed
• ½ lb. Cooked shrimp or other shellfish
• 1/3 cup minced scallion, including green
• ¼ cup rice vinegar
• 1 tbsp. minced fresh ginger root
• 2 tbsp. soy sauce
• 4 tbsp. sesame oil
• 2 tsp. minced garlic
• 1 tsp. honey
• 1 tbsp. minced fresh cilantro
In a pot of boiling salted water cook the Soba for 5 minutes, or until
al dente, drain and transfer to large bowl. Toss with oil. In a large
saucepan of boiling salted water add carrots and cook 2 minutes, add
snow peas and bean sprouts and bring water back to boil. Drain vegetables
and refresh. Pat dry.
Add vegetables to bowl of pasta along with seafood and minced scallion.
Make the dressing: In blender or processor combine all ingredients
and blend until combined well. Toss salad with dressing.
Recipe courtesy of Michele Urvater
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Basmati Chicken Curry
- 2 T. butter (divided)
- 1 cup basmati rice
- 1 ½ cups water or stock (or mixture of half water/half apple
juice; could add orange zest for orange flavoring)
- 6 sun-dried apricots
- Handful of cashews (about ½ cup)
- 1 boneless, skinless chicken breast half
- ¼ of a medium white onion, diced
- 1 t. curry powder, preferably Madras
- 1 T. flour
- 2 T. white wine or apple juice
- Salt and pepper to taste
- ¼ cup whipping cream
- Toasted coconut, chutney, chile flakes, julienned cucumber, poached
fig, and/or whipping cream for condiments.
Preheat heavy-bottomed pan over medium heat. Drop 1 T. of the butter
into pan. When butter is melted, add rice and coat kernels to keep them
from sticking. Add water and bring to simmer. Cover and let simmer for
6 minutes, and then turn off heat. Let rice rest on burner, still covered,
until it absorbs liquid, about 10 minutes. Add apricots and cashews,
mixing with fork.
Dice chicken into bite-size pieces. In separate pan, heat remaining
T. of butter. Drop chicken pieces into pan and coat, stirring to sauté
until pink is gone from the meat, about 1 minute. Add diced onion, curry
powder and flour. Stir to blend ingredients, and then add pepper to
taste, and more curry, if desired. Add whipping cream and return to
boil until mixture reaches desired consistency, about 1 minute. Serve
with rice.
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Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 55 minutes
Yield: 4 servings
Ever since American chefs discovered the amazing food marriage of tree
fruits and blue cheese, they have served the 2 in many forms. Pears
are classic, but nearly all tree fruits work well. Go through the seasons:
cherries, plums, apples, and then pears. As much as I like them all,
pears remain my favorite. For this salad, I like crisp, moist Asian
Pears, which can be sliced ahead of time because they don’t brown
easily. They are also fairly easy to find. The blue cheese clearly is
the dominant ingredient. You don’t usually think of cheese with
Asian flavors, but in this preparation, it’s dynamite. Everything
works here: The tamari takes the pecans to a new taste level, and the
bitter greens and the reduced pear juice dressing provide just the right
spark for this rich, sweet and salty salad.
• 2 tbsp. pear or cider vinegar
• 4 tsp. Pear Syrup, recipe
• 1 tsp. Extra-Virgin Olive Oil
• 6 cups mixed bitter salad greens, such as baby mustard, lovage,
arugula, dandelion, and mizuna
• ¼ cup chopped tamari pecans, recipe follows
• ¼ cup dried currants or chopped raisins
• ¼ cup crumbled blue cheese (recommended: Maytag)
• Salt and freshly ground black pepper
• 1 ripe Asian pear, cored, peeled, and thinly sliced
In a small bowl, combine the vinegar and syrup. Whisk in the oil and
set aside.
In a large bowl, combine the greens, pecans and currants. Sprinkle
with the cheese and season lightly with salt and pepper. Whisk the dressing
again and drizzle it over the salad.
Toss the salad gently and briefly; you do not want the cheese to crumble
any further and clump together.
Divide the salad among 4 chilled salad plates. Fan the pear slices
over each serving.
Pear Syrup:
3 cups pear juice
Put the pear juice in a saucepan and set over medium heat. Bring to
a simmer and skim the thick foam that rises to the surface.
Reduce the heat to low and simmer very gently, skimming occasionally,
for 30 to 45 minutes, or until the juice reduces to the consistency
of maple syrup.
Let cool to room temperature. Use now or cover and refrigerate for
up to 3 weeks.
Yield: 1/3 cup
Preheat the oven to 350 degrees F.
In a shallow bowl, stir the tamari and molasses together to blend.
Season with cayenne and salt, to taste.
Add the pecans and toss until they are coated. Transfer the pecans
to a clean kitchen towel and let drain briefly.
Spread the pecans on a wire rack set on a baking sheet and roast for
about 10 minutes, or until fairly dry and toasted.
Remove from the oven and let cool completely on the rack. Chop the
pecans into ¼ in. pieces.
Yield: 1 cup
Recipe courtesy Michel Nischan, Taste Pure and Simple: Irresistible
Recipes for Good Food and Good Health, Chronicle Book 2003
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Sides/Other
Hummus
2 cans Garbanzo beans (drain and rinse)
1/2 C. Tahini
1/3 C. Olive Oil
1/3 C. Warm Water
2 t. Cumin
5-6 cloves of garlic- crushed
juice of 1 lemmon
salt and pepper to taste
Blend garbanzo beans, tahini, olive oil, water, and lemmon juice in
food
processor or blender until smooth. Add cumin, garlic, salt and pepper
blend
until well mixed.
serve cold with pita bread, veggies, or on a sandwich, keep refrigerated
*for smaller batch cut recipe in half
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DESSERT
Layer Bar Cookies
This recipe is easy and tasty.
Ingredients:
1 stick of butter
Grahm Cracker Crumbs
Chocolate Chips
Peanut Butter Chips
Walnuts
Cocunut
Sweetened Condensed Milk
(amounts vary depending on your own preference, I usually use a 9 x
13 pan and
sprinkle a 1/2 inch layer of each ingredient into the pan.)
Preheat oven to 350 degrees. Melt butter in pan. Sprinkle ingredents
into the
pan in the order they're listed. Bake for 20 minutes. The cocunut should
be
starting to brown. Wait at least 10 minutes before serving. Enjoy!
Recipe Courtesy of Dale Thompson
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