2 tablespoons unsalted butter plus extra for brushing
1 tablespoon maple syrup
1 cup peas fresh or frozen
2 1/2 lbs rotisserie chicken meat cut into large pieces
2 tablespoons grated parmesan cheese
4 pieces pillsbury pie crusts Just Unroll
salt and pepper
Steps:
Make the velout
Heat the oil and butter in a large saut pan over low heat Add the onions celery garlic bay leaf and thyme Saut 5 to 8 minutes or until the onions are transparent Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes Add the warm stock and milk whisking to combine Raise the heat and bring to a boil then reduce the heat to a low simmer Continue to simmer for 15 minutes Add salt and pepper to taste Remove the velout from the heat and strain Set the liquid aside
Make the filling and pie
Preheat the oven to 350 degrees
Heat the oil in a large saut pan over medium heat Saut the onions carrots celery and garlic until the onions begin to soften Add the chicken bouillon cube and white wine and reduce by half Add the potatoes and chicken velout and simmer for approximately 2 minutes Add the heavy cream and continue to simmer until the potatoes are tender Be careful not to burn the mixture Remove from the heat Fold in the butter maple syrup peas chicken and Parmesan cheese Add salt and pepper to taste
Divide the filling evenly into 4 oven-safe pie baking dishes Top each with pie dough Lightly brush the tops with the remaining butter and if desired sprinkle with pepper Bake for about 40 minutes or until the dough is golden brown
2 thinly sliced red jalapenos keep seed for more heat
3 long green chili pepperoncini peppers
3 -5 garlic cloves peeled and sliced super thin
fresh thyme sprig
2 bay leaves
3 tablespoons unrefined salt
6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow
Steps:
Prepare brine by dissolving the salt in water
Mix all the ingredients except the brine in a large bowl
Add them to the Fermenting Vessel of choice check description above packing them down as you go
Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
Be sure to secure towels with a very tight rubber band or the ring from the canning jars
Place the jar out of direct light
Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
If to your taste transfer the jars to the refrigerator
Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
This doesnt need to be done in my home because we help ourselves to it daily
1 2/3 cups green olives pitted and finely chopped I used the kind with pimentos
fresh lemon juice
Steps:
In a large skillet over medium high heat saute the garlic and onion in the 1 tablespoon of the olive oil until softened a few minutes
Add the both and cream and bring to a simmer
Remove from heat add the olives and let cool for a couple minutes Taste and add a bit of fresh lemon juice if you like as well as black pepper and/or red pepper flakes
You can keep this as is or for a more sauce like consistency feel free to blend/puree
1/3 cup butter or 1/3 cup shortening melted and cooled
2 tablespoons liquid honey
1 tablespoon minced chives or green onion tops
1 tablespoon minced fresh parsley
2 teaspoons dried basil or dried dillweed or dried marjoram
3 cups all-purpose flour
Steps:
In a mixing bowl stir yeast into milk until dissolved
Beat in salt eggs melted butter honey and all the herbs
Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough
Leave in bowl; cover bowl and let dough rise for one hour or until doubled in bulk
Stir dough down and with oiled hands transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes
Place pan in a COLD oven; turn heat to 350F
Bake bread for 30 minutes or until golden
Hot Stuffed Cremini Mushrooms | Vegetarian Recipes
Cut the top off the garlic bulb and place on an 8 square of tin foil Drizzle with the olive oil and gather up the foil around the garlic like a parcel Bake for 45 minutes and remove Allow to cool This step can be done early in the day - just let garlic sit in foil until ready to use
Place potatoes into a large saucepan with cold water and salt Bring to a boil and let cook for 15-20 minutes until tender
In the meantime
mix together the butter
chili pepper
tomato puree
oregano
cilantro
chili powder
paprika and cayenne
When potatoes are cooked
drain the water Mash the potatoes a bit
Remove the garlic from the foil and squeeze out all the garlic pulp into the potatoes then add the butter and spice mixture Mash to combine
Add milk and cheese and mash together so that the cheese melts Season as needed
6 ounces large ripe green olives drained and rinsed
7 1/2 ounces ricotta cheese room temperature
2 ounces goat cheese room temperature
1 garlic clove mashed into a paste
1 tablespoon lemon thyme chopped FINE
1/2 small lemon zest of
1 cup flour to dredge
1 egg beaten
1 cup breadcrumbs to dredge
vegetable oil or canola oil enough to fry
Steps:
Into a small bowl add ricotta goat cheese lemon zest lemon thyme and garlic Mix well to combine
Transfer the mixture into a pastry bag or zip lock bag if you do no have a pastry bag
Using a small long fine tip pipe the cheese mixture into the olive cavity Continue until all olives are filled
Place your oil into a large dutch oven frying machine or like and heat oil until it reaches 350 degrees
While the oil is heating prepare your dredging station
Place the flour egg and breadcrumbs into 3 SEPARATE small bowls
Place the stuffed olives into the flour and coat well
Using a large slotted spoon transfer olives to egg mixture
Coat well and then transfer to the breadcrumbs and coat well
Continue until all olives have been breaded
When the oil is hot place a spoonful of breaded olives into the oil and cook until golden this will go VERY quickly less than 30 seconds so remain close
When golden transfer olives to a plate lined with paper towels
In a 1 1/2 quart microwave safe dish combine carrots and 1/4 cup orange Cover and microwave on high for 5-6 minutes or until carrots are crisp tender
Combine the sugar cornstarch salt and remaining orange juice until smooth; stir into carrots Microwave uncovered on high for 2-3 minutes or until sauce has come to a boil and is thickened stirring twice Let stand for 5 minutes before serving
1/2 cup finely grated parmesan cheese plus more for serving
salt and pepper
1 -2 pinch crushed red pepper flakes
48 wonton wrappers from a 12-ounce package
1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
chopped parsley for sprinkling
Steps:
In a large skillet bring 1 cup water to a simmer over medium heat
Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
Chop and transfer to a medium bowl
Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
Repeat with the remaining wrappers and spinach filling
Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan
Variation This recipe also works well with orange sweet potato kumera
If using sweet potato try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer
Yum
Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish
I use a round glass pyrex dish Peel potatoes and slice thinly into rounds
I use the slicing blade of my food processor
Line the bottom of the dish with a single layer of overlapping potato slices
Sprinkle generously with salt pepper and nutmeg
Repeat this layering and sprinkling process until you have used all of the potato slices
In a large jug combine cream and milk and stir well
Pour this mixture over the potato slices gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly
Place the dish onto a microwave safe plate and cook uncovered in a microwave on MEDIUM HIGH for 15- 20 minutes
Check occasionally
If the liquid in the potatoes boils over simply pour it from the plate back into the dish and continue cooking
Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance
Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking
Pre-set your oven to 180C 350F
Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown
This may take slightly longer if taking the dish straight from the refrigerator To serve cut into wedges and remove each wedge carefully with a spatula
Add zucchini and pepper and cook for a further 10 minutes
When the vegetables are cooked adjust salt and pepper to taste
the vegetables should be quite dry
if not add 1/2-1 tbsp flour and stir well while cooking another minute
so the liquid is absorbed
Let cool 5 minutes
then add the mozzarella cubes to the ratatouille
Roll out puff pastry so to have a 40x25 cm I think its about 20x12 5 inches rectangle
put the rectangle on a cookie sheet lined with baking paper
pour ratatouille and mozzarella mixture in the center of the rectangle and roll up
sealing the edges very well
Brush with the beaten egg yolk
make a few cuts on the surface so the steam can get out and put in preheated oven 200C for 25-30 minutes or until pastry is golden and crisp you might want to put another lined cookie sheet on the lower rack as
depending on the freshness of the mozzarella you use
the strudel may produce some liquid and drip
Let the strudel cool a little before slicing and serving
olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
salt and pepper
1/2 teaspoon fresh rosemary or herbs of choice
Steps:
Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
Remove from oven; cut it in half or open it up
Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper
Sauteed Zucchini With Garlic, Chili and Basil | Vegetarian Recipes
one bunch beet with the tops red or yellow 3 medium sized beets
1/2 teaspoon salt
1/2 limes or 1/2 lemon
Steps:
Clean and dice beets
Clean green tops of beets
Crush and chop the garlic clove
Add the beets garlic salt into a HOT fry pan There is no need for oil because you are trying to braise the beets to keep the flavor
Turn the heat down to medium once the beets start to brown add the water until the beets are soft and can push a fork into them - about 20 minutes The water will evaporate down chop and add the greens and squeeze the lemon or lime into the dish cover and cook on medium heat until wilted Serve right away and enjoy
2 -3 tablespoons water or 2 -3 tablespoons vegetable broth
2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
salt freshly ground black pepper
Steps:
Bring a large pot of salted water to boil add the pasta and cook according to the package directions usually about 10 minutes Drain the pasta toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot While your pasta is boiling prepare the other ingredients/
Tempeh Place the tempeh in a large nonstick skillet In a measuring cup whisk together the vegetable broth tomato paste soy sauce garlic fennel seeds red pepper flakes and oregano Pour over the tempeh stir to coat and cook over medium heat until the liquid starts to simmer Cover the pan and steam the tempeh for 8 minutes or until most of the liquid is absorbed and the tempeh is tender Stir a few times while tempeh is steaming
Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon
Wipe down the skillet to remove any leftover tempeh sauce return the skillet to medium heat and add 2 tablespoons olive oil To test the heat drop a bit of tempeh into the oil- when it sizzles the oil is hot enough Add the tempeh and stir-fry for 4 to 5 minutes until it begins to brown Remove from heat add to the pasta and keep covered
Broccoli rabe Pour the remaining olive oil into the pan and add the sliced garlic When the garlic begins to sizzle stir and cook it for about a minute Add the broccoli rabe stir to coat it with the oil sprinkle with a little salt and cover the pan Cook for about 2 minutes Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes until the broccoli rabe is bright green and its stems are tender you may need to do this in 2 batches just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan
Remove the cover and continue to saute for an additional minute or two until any excess liquid is evaporated Pour the cooked broccoli rabe onto the tempeh and pasta sprinkle with red wine vinegar season with salt and pepper and toss everything to mix
Sweet and Savory Vegetarian Bean Casserole | Vegetarian Recipes
1 apple peeled cored and grated I like Granny Smiths
2 medium carrots peeled and grated
3 tablespoons tomato paste
1 1/4 cups broth or water
2 tablespoons apple cider vinegar
1 tablespoon dried mustard powder
1/2 teaspoon oregano
1 teaspoon cumin
2 tablespoons dark brown sugar
salt and pepper
3 cups cooked beans of your choice
scallion
sour cream
Steps:
Preheat oven to 350 degrees
In non-stick pan heat the oil and saute the onions apples and carrots for 5 minutes until softened
Mix together the tomato paste with the stock or water
Add all the other ingredients except for the beans and garnishes to the pan with the onions apples and carrots
Stir well cover and simmer for 5 minutes
Add the beans and transfer the mixture into an ovenproof casserole Cover and bake at 350 degrees for 35-40 minutes Do not allow to dry out Add more stock to beans if necessary
Garnish with swirls of sour cream and thinly sliced scallions if desired
NOTE I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry
2 teaspoons vegetable broth mix with the arrowroot to make a thin paste
2 tablespoons vegan sour cream like Tofutti
Steps:
Steam or simmer tempeh for 20 minutes Cut tempeh into small cubes and set aside
In a large skillet over medium-high heat saut the onions in 3 tablespoons of the oil for 5 minutes or until soft Add bell pepper paprika caraway seeds garlic and tomato paste
Blend well turn the heat down to medium and place lid on skillet Cook for a further 5 minutes or until peppers are tender stirring continually
In a separate non-stick skillet saut the tempeh in the remaining oil until light brown Add tempeh to vegetable and herb mixture
Add the vegetable broth salt and wine Replace lid and cook until slightly reduced; about 10 minutes Add the prepared arrowroot and stir until incorporated Cook for 1-2 minutes until thickened Remove from stove and add the sour cream Serve hot with dumplings or mashed potato
1 28 ounce can plum tomatoes preferably San Marzano variety
2 tablespoons olive oil
2 garlic cloves chopped
2 tablespoons pine nuts
2 tablespoons golden raisins plumped in hot water then drained
1/2 cup black olives pitted and roughly chopped
2 tablespoons capers chopped
salt to taste
fresh ground black pepper to taste
Steps:
Drain tomatoes into a measuring cup Reserve 1/4 cup of packing juice Roughly chop tomatoes and set aside
In a medium saucepan heat olive oil over low heat until shimmering Add garlic and cook gently until soft but not brown Add tomatoes raise heat to medium and cook tomatoes until they are soft and broken down about 15 minutes Add a little reserved juice if necessary but keep the sauce very thick
Meanwhile toast pine nuts in a small dry skillet over medium heat until golden stirring or shaking and tossing often Stir into the sauce along with the raisins olive and capers Season sauce to taste and serve with fish or tossed with pasta
Combine tomatoes onion garlic celery parsley basil and bay leaf in a large pot Bring to a boil reduce to a simmer cover and cook until quite soft 1-2 hours
Remove bay leaves and puree soup with an immersion blender You can use a food processor or blender but both tend to add air and will make the soup distinctly pink instead of red
Add salt sugar and pepper Bring to a boil reduce to a simmer and cook uncovered 1-2 hours until thickened
Tri-Color Potatoes With Artichoke Hearts and Feta | Vegetarian Recipes
7 ounces emmenthaler cheese grated or a similar swiss cheese
1 tablespoon olive oil
9 ounces cherry tomatoes washed
salt
fresh ground black pepper
garlic bread to serve
Steps:
Bring a large pan of water to the boil add the pasta and cook according to pack instructions Trim the broccoli cut into shorter lengths if desired and add to the pasta pan 5 minutes before the end of the cooking time
Meanwhile put the garlic and wine in another pan and bring gently to the boil Blend the cornstarch to a smooth paste with 1 tbsp cold water
With the wine over a very gentle heat add the cheese a little at a time stirring until each batch is melted This will take a few minutes Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy You may need to add a little more wine to get a smooth consistency Add pepper then taste and add salt if necessary Keep warm over a very low heat
Heat the oil in a frying pan add the tomatoes and cook over a fairly high heat until starting to soften
Drain the pasta and broccoli toss with the tomatoes and tip into a warm serving dish Pour the cheese sauce over the top and serve with hot garlic bread
Warm Salad of Potatoes, Sweet Red Onions and Oregano | Vegetarian Recipes
Warm Salad of Potatoes, Sweet Red Onions and Oregano
1 vegetable stock cube make up to 3 5 c with hot water
2 tablespoons tomato paste
14 ounces canned tomatoes
2 sprigs fresh rosemary plus 2 sprigs chopped to garnish
Steps:
Heat a large saucepan spray with low fat cooking spray and add the onion and celery Cook stirring for 5 mins add the garlic and chili and cook for another 5 mins until tender and beginning to brown
Add the lentils stock rosemary tomatoes and tomato paste Bring to the boil reduce the heat and simmer for 20 mins until the lentils are soft Remove the rosemary
Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper
Serve hot garnished with a sprinkling of chopped rosemary
Heat oil and add mustard and cumin seeds fry until mustard seeds begin to pop Add onion and cook until soft Add chillies garlic and ginger and cook for 30 seconds more
stir in the coriander mix and add the squash and aubergine Reduce heat to low and stir for 1 minute
Add 400ml cold water cover and simmer for 15 minutes
Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes
Serve with rice naan or chapatis and sprinkled with fresh coriander if desired