Friday, October 23, 2009

Recipes for October 5th

Moroccan Stew
Sautee a mixture of finely diced carrots/celery/onions (this is a good start to many recipes)
Add cooked garbanzo beans
plenty of tomatoes
ground cumin
a cinnamon stick
S & P
** This dish is really best with lamb: start by browning a small leg of lamb and add other ingredients to it- cook until lamb is falling apart. Yum- from the mouth of a pescetarian

This is not the traditional way, but the easy way:
Boil 1 cup of water or stock for every cup of couscous. Stir a little olive oil, S&P, and if you wish, currants, pine nuts, etc. into the couscous. Add boiling water/stock & cover for 5 minutes. Fluff with a fork. Voila.

Steamed Kale
Clean & Stem kale, pop in a covered pot with a tiny bit of salted water or stock. Cook still soft- about 5-10 min.

Beets with Ginger Vinaigrette
Wrap beets well in foil and pop in a 400 degree oven for an hour. take out, let cool, and skin.
Slice on a cutting board you don't mind turning magenta. Sit atop steamed kale. Add dressing.
Vinaigrette: mix together a spoonful of good mustard, add champagne vinegar, finely chopped or grated ginger, S & P. Whisk in olive oil.

Heirloom tomatoes with Tarragon
Use ripe heirlooms for obvious reasons. Slice as you like, sprinkle with S&P, olive oil, balsamic & top with fresh tarragon leaves.

Hummus & Baba Ganoush
food processors make this easier..
Hummus- cooked garbanzo beans, cooking liquid, a bit of tahini, garlic, lemon juice, S&P. Blend.
BG- roasted eggplant meat (no skins), a bit of tahini, garlic, lemon juice, S&P. Blend. Can add yogurt for smoother texture.

Wealth Underground Farm donated the kale, tomatoes & beets.
Nicole was my helper. Thank you!

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