Sunday, March 29, 2009

White Beans and Escarole

  • 6 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 3 1/2 cups cooked great northern or navy beans
  • 2 large heads escarole, chopped
  • 2 tablespoons flax seed oil
  • 5 dashes ume plum vinegar
  • Gomasio

In Dutch oven over medium heat, sauté garlic in olive oil until soft (about 2 minutes). Add beans and escarole and stir until escarole starts to wilt. Continue cooking 3 minutes. Remove from heat, drizzle with flax oil and vinegar and toss to combine. Sprinkle with gomasio and serve.

VARIATION To turn this dish into a rich, nondairy cream soup, add 3–4 cups vegetable stock, simmer 5 minutes, purée with handheld blender and serve.



Kabocha Squash Stuffed with Brown Rice and Chickpea Pilaf

  • 1 kabocha squash
  • Extra virgin olive oil
  • 1/2 cup chopped toasted pecans


  • 1 cup medium grain brown rice
  • 2 cups water
  • 1 thumb-size piece kombu
  • 1/3 cup currants
  • 1 teaspoon ground allspice
  • 1 tablespoon dried dill
  • 2 tablespoons grapeseed oil
  • 1 onion, chopped
  • 1 1/2 cups cooked chickpeas
  • 1/2 cup toasted pine nuts
  • 1/4 cup chopped fresh parsley
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper

Soak rice for 1 hour in bowl with enough water to cover. Drain, place rice in pot with 2 cups fresh water, kombu, currants, allspice and dill. Bring to boil, then reduce heat, cover and simmer 30 minutes or until water is absorbed. Set aside to cool.


Preheat the oven to 400°F. Wash squash well and cut in half from top to bottom. Remove seeds and rub skin and f lesh with oil. Place cut side down on cookie sheet and roast 25 minutes or until soft (time will vary according to size of squash).


In large skillet over medium heat, sauté onion in grapeseed oil until soft (about 3 minutes). Remove kombu from rice and discard. Add rice and chickpeas to onion and sauté 3 minutes. Remove from heat and toss with pine nuts, parsley and lemon juice. Season to taste with salt and pepper.


Slice cooked squash into boats, place on individual plates or group on a platter. Spoon brown rice stuffing over the center so that it spills down on each side, sprinkle with toasted pecans and serve.



Apple Squash Soup

  • 1 large butternut squash
  • 1 large yellow onion, chopped
  • 2 tablespoons grapeseed oil
  • 4 large apples, peeled, cored and quartered
  • 4 cups vegetable stock
  • 1 cup rice milk
  • 1/4 cup coconut milk
  • 1/2 teaspoon ground nutmeg
  • Sea salt

Peel squash, cut in half and remove seeds. Cut into 2-inch pieces. In large pot over medium heat, sauté onion in oil until soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. Purée with handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.



Cranberry Chutney

  • 2 cups fresh cranberries
  • 1 cup raisins
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1 tablespoon ground cinnamon
  • 2 teaspoons grated fresh ginger
  • 1/4 teaspoon ground cloves
  • 1 cup water
  • 1 small onion, chopped
  • 3 medium apples, cored and chopped
  • 4 stalks celery, chopped
  • 1 teaspoon grated lemon peel

Combine cranberries, raisins, sugar, maple syrup, cinnamon, ginger, cloves and water in Dutch oven. Place over medium heat and cook 15 minutes. Stir in onion, apples and celery and cook 15 minutes more. Remove from heat and add lemon peel. Serve at room temperature or cold.

Chutney can be made in advance and stored in an airtight container in the freezer.

MAKES 4 cups

adapted from CLEAN FOOD

Cranberry Chutney

A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes.

  • 1 orange, peeled, tough membrane removed, chopped
  • 1/4 cup orange juice
  • 1 package (12 ounces) fresh cranberries
  • 1 cup sugar
  • 1 large Golden Delicious apple, peeled, cored, chopped
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

adapted from Southern Food on

Orzo Soup

A couple tips - use a great broth, with just a few ingredients in this recipe, it's key. Before serving be sure to adjust your salt, if the soup tastes flat, add more a pinch or two at a time until all the flavors pop.

  • 7 cups vegetable broth
  • 1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
  • 2 cups chard or spinach, chopped
  • 1 14-ounce can of fire-roasted diced tomatoes, well drained
  • 1 teaspoon red pepper flakes.
  • good quality extra virgin olive oil
  • 3 egg whites
  • fine grain sea salt
  • some grated Parmesan cheese (to finish)

Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach.

In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed.

Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.

Makes 4-6 servings.

from 101 Cookbooks

Monday, March 16, 2009

Sausages with Cider and Apples

  • 1 lb. (about 8) fat, coarse ground pork or beef sausages
  • l lb. yellow onions, peeled and cut in rough chunks
  • 1 tsp. prepared English mustard
  • a pinch of thyme
  • 1 cup apple cider (fresh, unpasturized cider or unfiltered apple juice is the best, if you can get it)
  • salt and pepper
  • 1 large red eating apple.
  • To Serve: Creamy mashed potatoes for four

Prick the sausages once or twice with a fork, then lightly brown them in a medium sized cast iron or other heavy-bottomed skillet for about 5 minutes, turning often. The skillet should provide just enough room for ingredients to fit tightly. Pack the onions in around the sausages, giving the pan a few shakes. Stir in the mustard, thyme and apple juice.

Cover and simmer (do not boil) over medium low heat for about 30 minutes. The apple juice will combine with other pan juices to make a rich gravy. Season to taste with salt and fresh ground black pepper.

Core but do not peel the apple. Divide into 8 to 10 slices and arrange over the top of the dish. Cover and simmer for another 5 minutes. The apples should soften but keep their shape.

To serve, arrange two sausages on a generous portion of creamy mashed potatoes and top with apples, onions and gravy.