Sochi Salsa Recipe By: Eating Well – Jan/Feb 2014

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1 large red bell pepper
4-5 fresh jalapeño peppers, red or green, stemmed and seeded
4 cloves garlic
1 large stalk celery
1 1/2 cups firmly packed fresh cilantro, including tender stems
3/4 cup firmly packed fresh basil
3/4 cup firmly packed fresh dill, including tender stems
1/4 cup red-wine vinegar
1 tablespoon ground coriander
1 teaspoon salt

Coarsely chop bell pepper, jalapeños and garlic. Transfer to a food processor and pulse until finely chopped. Transfer to a medium bowl. Coarsely chop celery (including any leaves), cilantro, basil and dill. Add to the food processor along with vinegar, coriander and salt; pulse until finely chopped, but not smooth—the salsa should still have some texture. Transfer to the bowl with the pepper mixture; stir until well combined. Cover and refrigerate overnight for the flavors to meld before serving.

Notes from Chris: Let sit in fridge for one day for best flavors. According to Eating Well this was a condiment on all the tables during the Sochi Olympics. I didn’t have any fresh basil when made it so I left that out this time around… still was absolutely wonderful. We have eaten it on sautéed fish, tomato pie, in quesadillas and on scrambled eggs. Yum!

Tomato Pie, AZ Chris

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1 9 inch pie shell
1/2 onion, chopped
6 or 7 Roma tomatoes
1/4 cup basil, sliced
2 cups grated cheese, (combination of mozz., parmesan, feta, gruyere, cheddar…)
3/4 cup Greek yogurt, (or sour cream)
1 tsp. hot sauce, (or ground chipotle)
salt & pepper

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1. Preheat oven to 350ºF. Place pie shell in oven and cook for 8-10 minutes or until lightly golden.

2. Cut tomatoes into quarters and seed. Lightly salt the tomatoes and then put them meat side down on paper towels to drain out liquid. Let them sit for 15 minutes. Then chop.

3. Sprinkle the bottom of the pie shell with chopped onion. Spread the tomatoes over the onions. Spread remaining onion and basil over the onions.

4. In medium bowl, mix together the cheeses, yogurt, hot sauce or ground chipotle, salt and pepper. Mixture should be the consistency of a gooey dough. Spread over the top of the vegies in the pie shell. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Notes: This is really yummy!

This recipe lends itself to a multitude of additions or substitutions. I added chopped sweet red pepper and smoked paprika. Poblanos, cumin, cilantro would be great too. Anything that goes with tomatoes!

Any mixture of cheeses would be good, but I would make cheddar a very small part. Due to the liquid nature of the tomatoes, cheddar would add too much additional liquid (oil). I used mozzarella, queso fresco and about a 1/4 cup of cheddar which was a litlle on the bland side. Gruyere would be really good! Feta would be excellent – but doesn’t melt much so make sure it’s well mixed.

Notes from Mary: This is almost identical to my recipe except it just calls for parmesan and
cheddar mix, along with a little minced rosemary. I like the gruyere idea.
Also, mind calls for sliced tomatoes rather than quartered. Tomatoes merge
with other ingredients. Does it do the same with the quarters and slices
easily?

Banana Chocolate Nut Bread from Fanny Farmer

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3 ripe bananas, well mashed
2 eggs, well beaten
2 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup nut meats, coarsely chopped (I prefer walnuts)
1/2 – 1 c. chocolate chips

Preheat oven to 350 degrees. Grease a loaf pan. Mix in a bowl 3 ripe bananas, well mashed, and 2 eggs, beaten until light. Sift together 2 cups flour, 3/4 cup sugar, 1 teaspoon salt, and 1 teaspoon baking soda. Add to the first mixture. stir until mixed. Add 1/2 cup chopped nut meats and chocolate chips. Stir well.

Put in a buttered loaf pan 9 by 5 inches. Bake 1 hour at 350 degrees Fahrenheit. Remove from pan to a rack. Serve still warm or cooled, as you like it.

Colcannon Puffs from fatfreevegan.com

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To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.

1 1/2 pounds potatoes (you can peel if you want, but I didn’t)
6 ounces kale
2 tablespoons nutritional yeast
2 teaspoons salt (or to taste)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons soymilk
2 tablespoons potato starch or corn starch

Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.

While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.

Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake fore 20 minutes more, until lightly browned.

Mushroom Hot And Sour Soup from feedmephoebe.com

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1 tablespoon vegetable oil
1 small yellow onion, diced
1 bunch scallions, thinly sliced, white and green parts divided
1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
1 inch fresh ginger, peeled and minced
2 garlic cloves, minced
2 teaspoons sambal olek or sriracha
1/4 cup gluten-free tamari
1/4 cup rice vinegar
6 cups vegetable stock
2 tablespoons cornstarch
1 large egg, beaten

Heat the oil in a large stockpot or Dutch oven. Saute the onion and white scallions over medium-high heat until soft, 5 minutes. Add the mushrooms and cook until they’ve reduced in size and begun releasing their liquid, 5 minutes. Stir in the ginger, garlic, and sambal olek or sriracha. Cook until fragrant, 1 more minute.

Carefully pour in the tamari and vinegar (hot vinegar can sting the eyes), scrapping up any brown bits that have formed on the bottom of the pan. Add the stock and bring to a boil. Reduce the heat to medium and simmer for 10 minutes until the flavors have melded. In a small mixing bowl, whisk the cornstarch and 1/3 cup of water to create a slurry. Add it to the pot and simmer the soup until slightly thickened, another 10 minutes.

Remove the soup from the heat and slowly pour in the egg while stirring the liquid. The egg will form soft strings and will cook immediately. Taste the soup and add salt as necessary. Garnish with the green scallions and serve. Serving Size: 4

dmv notes: I cut the recipe in half. Used cremini mushrooms, sambal oblek a little less than half the amount called for and 3 scallions. Very good!!

instant pot instructions:

  1. Add ALL the ingredients to the Instant Pot with the spinach added last EXCEPT for the egg, tofu and cornstarch slurry (those three come later). The pot will be filled to the brim once the spinach is added, so give everything a very good stir and make sure the spinach is mixed in with the broth and everything else
  2. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 5 minutes (it will take about 10 minutes to come to pressure due to everything in this loaded pot!) Quick release when done
  3. Once the lid is removed, hit “Sauté” and Adjust so it’s on the “More” or “High” setting.  Once it begins to bubble, add the cornstarch slurry, stir well for about 2 minutes and then turn the Instant Pot to “Keep Warm”
  4. Lastly, add in the tofu and stir followed by the egg mixture and stir for about a minute until egg ribbons form

Kale Caesar Salad with Roasted Garlic Dressing

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1 bunch dinosaur or laminate kale
1/4 cup croutons
1 tbsp olive oil
1/4 cup grated parmesan cheese
1/2 cup roasted garlic caesar dressing

Remove the stalks from the center of kale
Pile leaves on top of one another and roll together into a cigar. Cut kale into thin ribbons.

Dressing (makes 3/4 cup)
6-10 cloves of roasted garlic
olive oil
Juice of 1 lemon (1/4 cup)
1 tbsp capers
2 anchovy fillets
1/2 tsp salt

Puree the garlic & lemon juice, mustard salt and  1/3 cup olive oil. Taste and add more oil as necessary to get the consistency you like. Store in airtight container (good for up to 2 weeks)

In large bowl toss kale together with dressing. Add parmesan cheese and toss again. Divide among four plates. Top with breadcrumbs and cheese if you like.

Pumpkin risotto from Gordon Ramsey

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    • Large wedge of ripe pumpkin, about 500-600g, deseeded and cut into 1cm cubes
    • 1.3 litres chicken or vegetable stock
    • 300g risotto rice (arborio or carnaroli)
    • Few knobs of butter
    • 50g Parmesan, freshly grated, plus shavings to serve
    • Small handful of sage leaves
    • Sea salt and freshly ground black <pepper
    • Olive oil, for cooking and to drizzle

1. Heat a little olive oil in a large pan, add the pumpkin and cook gently for 5-7 minutes until just softened, stirring occasionally. Set aside one-third. Put the rest of the pumpkin into a blender and whiz until smooth, adding a touch of hot water as necessary (to get the purée moving in the blender).

2. Bring the stock to a simmer in a pan and keep it at a gentle simmer.

3. Heat a little olive oil in a larger saucepan and tip in the rice. Cook, stirring frequently, for a minute, then add a ladleful of hot stock and stir until it is almost all absorbed before adding another ladleful. Repeat until you’ve reached your last few ladlefuls of stock. Taste the rice to see if it is al dente. If not, add more stock. Add the pumpkin purée and reserved pumpkin, stir through and season to taste. Stir in a few knobs of butter and the grated Parmesan. Keep warm.

4. Heat a thin layer of olive oil in a small frying pan until hot. Fry the sage leaves for a few seconds until crisp then drain on kitchen paper.

5. Ladle the risotto onto warm plates. Drizzle with a little olive oil and scatter over the Parmesan and sage leaves, then serve.

Vegetarian Philly

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2 tablespoons butter
1 cup sliced onion
1 cup sliced bell peppers (green and red)
1 cup sliced mushrooms
pinch of salt and pepper
4 slices provolone cheese
4 buns

Heat butter in a large skillet over medium heat.
Add onions, peppers, and mushrooms and saute about 10 minutes, until soft.
Season with salt and pepper and divide into four servings within skillet. Top each serving with provolone cheese and cover skillet to allow cheese to melt.
Scoop each serving on to a bun to enjoy.

Japanese Quick Pickled Cucumbers

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1 seedless cucumber – halved and thinly sliced
2 scallions – diced
¼ cup rice vinegar
2 tablespoons soy sauce – low sodium
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon sambal oelek chili paste – optional
back roasted sesame seeds – optional garnish

In a medium bowl, whisk together vinegar, soy, sugar, sesame oil and chili paste.
Add cucumbers and scallions to bowl and toss well. Let sit at room temperature for 15 minutes or longer before serving.

Garnish with black roasted sesame seeds.

Julia Child soup base

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Onion/Rice Soup Base

2 cups onions; sliced
2 tablespoon butter
4 cups stock
1/2 cup rice
salt and pepper

Sautée the onions in the butter until tender. Add the rice and the 4 cups of stock with salt and pepper to taste. Simmer for 20 minutes then cool, puree, and freeze for later use. A blender is FAR superior in this endeavor. A food processor leaves it too chunky.

Another 4 cups of another liquid, milk, stock, cooking liquid, etc. will be needed to properly reconstitute the base to a soup consistency.

Add whatever turns you on to flavor it. …mushrooms, ham, cooked greens, etc. and even brussle sprouts.
NOTE: Blake made the Brussels sprout soup as reported but discovered something else along the way. I.e, the soup base is some pretty darned good stuff all by itself. It tastes suspiciously like a good risotto but far simpler to make.

Blake used the onion/rice soup base….about two cups, sautéed 18-20 sprouts till they got some good color. I cooled and quartered them and put them back in the pot with about two slices of crumbled bacon. I thinned it with as much milk as necessary and adjusted the salt and pepper. It is definitely a winner.