tag:blogger.com,1999:blog-217749322024-03-13T23:14:46.387-07:00Albion CooksVegetarian * Delicious * HealthyCatherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.comBlogger708125tag:blogger.com,1999:blog-21774932.post-89858978193524614212017-03-19T18:56:00.002-07:002017-03-19T18:57:19.514-07:00Delicious Hummus from Scratch<div class="separator" style="clear: both; text-align: center;">
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If there's one food my whole family really love, it's Hummus. Hummus is a tasty savory spread/dip made from chickpeas (a.k.a garbanzo beans), tahini, lemon juice, cumin, and, depending on your taste, garlic. I've been experimenting with making hummus from scratch. My first recipe was Mark Bittman's, which appealed because you simply put all the ingredients into a food processor and puree until smooth. I really liked this version, although mine came out rather thick. I added coriander and sumac and everybody really liked it.</div>
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A friend then brought his own version of homemade hummus for a picnic lunch and it was outstanding. And he had used canned chickpeas! The recipe is from the cookbook <a href="https://www.amazon.com/Zahav-Israeli-Cooking-Michael-Solomonov/dp/0544373286/ref=sr_1_1?ie=UTF8&qid=1489974008&sr=8-1&keywords=zahav+cookbook">Zahav </a>by Michael Solomon, an Israeli recipe. This recipe produces a super light, almost fluffy, hummus with a meringue -like shine. It does involve a lot more washing up, but I think it's worth it. You make the a tahini sauce first, then add the chickpeas.</div>
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Here's my adapted recipe:</div>
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Chickpeas from scratch:</div>
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Soak chickpeas in water overnight. They will double in size. Cook, partially covered until very tender (about and hour and a half).</div>
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Tahini Sauce:</div>
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1/2 head of garlic</div>
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1/2 cup fresh lemon juice</div>
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1 cup tahini</div>
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1/2 tsp cumin</div>
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1/2 tsp kosher salt</div>
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Break up the garlic and put the cloves into the blender unpeeled. Add the lemon juice and 1/4 tsp salt and puree. Wait 10 minutes for the garlic to mellow:</div>
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Strain the mixture into a food processor, using the back of a spoon to press as much of the strained liquid as possible:</div>
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Add the tahini, the remaining salt and the cumin to the food processor and puree, adding iced cold water to smooth the mixture out (I added about 1/4 -1/3 cup of water):</div>
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The result is this lovely, shiny tahini sauce:</div>
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Remove the tahini sauce from the food processor to another bowl (don't skip this step). Clean out the food processor, then add 3 cups of cooked chickpeas and the tahini back to the food processor. Puree until smooth. Serve with cut vegetables and or crackers. Enjoy!<br />
<br />Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-58083644769864743882016-10-16T11:07:00.001-07:002016-10-16T11:07:09.675-07:00Chard and Potato Gratin<div class="separator" style="clear: both; text-align: center;">
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Whenever I see a really nice bunch of chard at the Farmers Market, I make this wonderful Chard and Potato Gratin. <span style="text-align: center;">The recipe is from </span><a href="http://www.amazon.com/Vegetarian-Table-France-Georgeanne-Brennan/dp/0811804747/ref=sr_1_1?s=books&ie=UTF8&qid=1389322409&sr=1-1&keywords=georgeanne+brennan+French+table" style="text-align: center;">Georgeanne Brennan's The Vegetarian Table: France</a> and it has a simplicity and indulgence that says French country cuisine. There's something wonderfully messy about chopped chard: it seems to get everywhere ! Layered with thinly sliced potatoes, dotted with butter, and grated cheese, it takes only a ten minutes to prepare and then an hour in the oven. </div>
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<b>Chard and Potato Gratin:</b><br />
<b>(4 small portions)</b>garlic clove<br />
1 bunch chard, ribs removed, leaves chopped (save the ribs for soup)<br />
2 medium potatoes, sliced as thin as possible<br />
3 oz Emmental cheese, grated, or Swiss or another nutty cheese<br />
butter<br />
S&P<br />
1/4 cup half-and-half (cream or milk can be substituted)<br />
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Preheat the oven to 350 degrees. Butter a deep 9" x 5" dish and rub the sides with a cut garlic clove. Layer 1/2 of the thinly sliced potatoes on the bottom of the dish. Dot with butter. Season with a grind of salt and pepper. Add 1/2 of the chopped chard leaves and top with 1/2 of the grated cheese. Add a second layer using the other half of thinly sliced potatoes, dot with butter and season with salt and pepper.<br />
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Add the remaining chopped chard and remaining cheese. Pour the half-and-half (cream/milk) over the top.Cover the dish with foil and bake for 1 hour. Enjoy!<br />
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Don't forget to save the chard ribs for soup! Here's some other ideas for chard stems from <a href="http://www.thekitchn.com/5-ways-to-eat-chard-stems-177885">the kitchn</a>.</div>
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Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-43856650603112889562016-08-23T19:58:00.001-07:002016-08-23T19:59:56.466-07:00Vegetarian Meals In England<div class="separator" style="clear: both; text-align: center;">
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While the following photos are by no means a complete picture of our recent trip to England with my daughter, I hope you enjoy a taste of our trip!</div>
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It was hot and humid in England and I very much enjoyed this refreshing Rose Lemonade at Camden Market- please bring this to the US! My daughter loved Cereal Killer, where you can compose your own cereal bowl with cereals from around the globe and candy toppings:</div>
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A delicious crusty baked brie with apricot chutney at a pub in Hampstead:</div>
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Vegetarian mezze plate at Bill's in Oxford:</div>
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A vegetarian English breakfast at our Oxford hotel:</div>
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A vegetarian pie with veg and mashed root vegetables at a pub in Hampton Court:</div>
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Excellent cheese souffle appetizer at the new restaurant at the Tate Modern:</div>
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The only vegetarian main at the Tate Modern - goat cheese and tomato pie with greens:</div>
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Baked brie at Captain Digby's in Broadstairs, Kent:</div>
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Halloumi salads were a common menu item (this one at Captain Digby's):</div>
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Ploughman's lunch (without the ham) atThe Old Weavers House (1500, that's A.D) in Canterbury:</div>
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Spectacular English picnic prepared by my friend C and very much enjoyed at Knole (Vita Sackville-West's childhood home) in Kent:</div>
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This vegetarian English breakfast at London's Pride (Heathrow Airport) was excellent, particularly the bubble cake ( that's bubble and squeak, a fried cake made of mashed potatoes and left-over veg - particularly greens, like cabbage) and the vegetarian "sausage":</div>
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And, of course, the sentimental favourite, 99s (creamy swirly vanilla ice cream with a chocolate flake):</div>
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So what English goodies did I cram into our suitcase to bring home? Stay tuned!</div>
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For more regular postings, like <a href="https://www.facebook.com/AlbionCooks/">Albion Cooks on Facebook</a>.</div>
<br />Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-83434346438293855992015-12-30T13:25:00.000-08:002015-12-30T13:25:03.914-08:00Harvest Tarte for Thanksgiving & Christmas<div class="separator" style="clear: both; text-align: left;">
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These savory puff pastry tartes were a big hit as our vegetarian main for both Thanksgiving and Christmas this year. Enjoyed by both vegetarians and non-vegetarians, these Harvest Tartes have endless possibilities for the vegetable stuffing inside. Plus, the frozen puff pastry sheets (Pepperidge Farm) are vegan, and the recipe makes two tartes. I used mushrooms, pesto, cauliflower, romanesca, broccolini, lentils, cheese and spinach in this recipe.</div>
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<b>Harvest Tartes Recipe:</b></div>
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1 box Pepperidge Farm Puff Pastry (Frozen)</div>
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8oz mushrooms (I used baby portobellos and King Trumpets), sliced</div>
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2 TBS olive oil</div>
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1 tsp butter (or oil)</div>
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fresh herbs, finely chopped, if available (optional)</div>
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2-3 cloves garlic, crushed</div>
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2-3 cups of vegetables (I used cauliflower, romanesca, and broccolini)</div>
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1-2 TBS pesto (or other sauce)</div>
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3 TSP <b>cooked</b> lentils (optional or sub another <b>cooked</b> grain/pulse)</div>
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6 oz baby spinach</div>
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1-2 TBS vegetable broth</div>
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2 oz cheese (I used Cowgirl Creamery's Mount Tam)</div>
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1 egg, beaten to glaze (optional)</div>
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Remove the puff pastry sheets from the freezer, open the packages and open the sheets up. <b>Defrost for 30-40 minutes.</b></div>
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Preheat the oven to 400 F degrees.</div>
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Put a little oil in a frying pan and lightly cook a clove of garlic. Add the sliced mushrooms, spreading them out in the pan so they cook evenly. Add the butter and fresh herbs, if using, or a little more oil as needed. Cook until the mushrooms have released their juices but are still slightly firm. Salt & Pepper. Remove from heat and set aside.</div>
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In a frying pan, heat 1-2 TBS olive oil and fry 1-2 crushed garlic cloves over low heat. Add your 2-3 cups for vegetables and fry until your vegetables are beginning to soften:</div>
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Add the pesto, lentils, vegetable broth, spinach and salt and pepper. Cover and cook a couple more minutes. Vegetables should be almost cooked, but still firm. </div>
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When you unfold the puff pastry sheets, you'll see lines from the folds where they were folded which basically divide them into 3 long sections each. Cut even thin fingers on the two outer sections per the picture below:</div>
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I layered the mushrooms along the un-cut center section and topped them with my cooked vegetables with lentils, and topped the vegetables with cheese:</div>
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You then fold the fingers over the filling, one finger from one side, then one finger from the other side until all the filling is covered:</div>
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Place on a baking sheet line with a non-stick silicone baking mat (or use foil if you don't have one) to prevent the bottom from sticking to the baking sheet. Brush with beaten egg, if desired, to get the shiny glaze you see on the cooked version below. Put in the oven and bake 20-25 minutes, until crisp and golden.</div>
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Let it cool a bit before trying to move it off the line baking sheet as it is very fragile when hot. Use two spatulas to prevent it breaking when moving.</div>
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Enjoy with vegetables, as an appetizer, a salad depending on the season!</div>
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Below is a picture of my Christmas lunch!</div>
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<br />Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-60812982206486523742015-09-19T08:32:00.001-07:002015-09-19T08:32:52.589-07:00Zucchini & Mushroom Bread Pudding with Squash Blossoms<div class="separator" style="clear: both; text-align: center;">
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Here's an easy-to-make, inexpensive, and very tasty savory bread pudding recipe that combines garlicky zucchini and mushrooms with pesto, cheese and eggs.<br />
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My daughter announced that she "really likes zucchini", so we picked up some zucchini and squash blossoms at the Farmers Market. I had some dry sliced white bread that needed using and this recipe transformed something that could have been wasted into a delicious couple of meals! Perfect with a fresh green salad on the side.<br />
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<b>Zucchini and Mushroom Bread Pudding with Squash Blossoms</b><br />
2-3 slices of dry bread<br />
pesto<br />
3 eggs<br />
1 cup of milk<br />
1/2 cup grated cheese (I used sharp cheddar and Emmental. Feta would also be delicious, but reduce to 1/4 cup crumbled feta)<br />
olive oil<br />
1 clove garlic minced<br />
1/2 shallot, finely chopped<br />
2 medium zucchini, quarter lengthwise and cut into slices<br />
8-10 small mushrooms<br />
S&P<br />
squash blossoms to decorate if available<br />
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Preheat the oven to 350 F degrees. Grease a 9 1/2 " pie pan.<br />
Spread the dry bread generously with pesto and cut into 1 inch squares. Arrange the squares in the bottom and edges of the pie pan.<br />
Beat 3 eggs, add the milk, and beat to combine. Add salt and pepper to the egg mixture.<br />
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In a frying pan, heat the olive oil and add the minced garlic and shallot with salt and pepper. Cook over medium, stirring well, for 3-4 minutes. Add the zucchini, salt and pepper, and cook for 4 minutes. Add the mushrooms and cook until zucchini is almost tender.<br />
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Spread the cooked vegetables over the bread. Top with the grated cheese (or crumbled feta). Pour the egg mixture over the bread, vegetables, and cheese and use a spatula to press the ingredients down into the egg mixture.<br />
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If you have squash blossoms, remove the stems and the stamens from inside. Carefully, tear open each blossom on one side so they open flat like a book. Place them on top of the egg mixture and gently press down into the egg mixture.<br />
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Bake at 350 F degrees for 30-35 minutes. Enjoy with a salad!<br />
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Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-53082315511501514982015-05-18T13:47:00.000-07:002015-05-18T13:47:18.669-07:00Asparagus & Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxTo3jBi5L-RyOJ3pw3ZEqH8g9IWNxFd5aSv45g92YiQLVZv7UlETdQABz8QG3TQyn3UQ1hxfFvFmQaEWy0Ji8TR8WV4fZwp1pwsgHOYZvkNFeaaU5NhSK5MoIGnAo6C-GmS_/s1600/asparagus+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxTo3jBi5L-RyOJ3pw3ZEqH8g9IWNxFd5aSv45g92YiQLVZv7UlETdQABz8QG3TQyn3UQ1hxfFvFmQaEWy0Ji8TR8WV4fZwp1pwsgHOYZvkNFeaaU5NhSK5MoIGnAo6C-GmS_/s320/asparagus+soup.jpg" width="320" /></a></div>
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This simple recipe for Asparagus & Potato soup can be made in 30 minutes and makes excellent use of the larger asparagus as the season comes to an end. Comforting, light, and easy on the stomach, this is the perfect "feel better" food. <br />
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I brightened the flavor with a little citrus vinegar, but lemon juice will also do the trick,<br />
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<b>Asparagus & Potato Soup:</b><br />
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1 TBS butter, salted<br />
1/4 large yellow onion, finely chopped<br />
1 large clove of garlic, pressed<br />
3/4 cup diced potato<br />
1 large bunch of asparagus, woody stems removed, cut into thin rounds<br />
salt<br />
pepper<br />
3 cups of vegetable broth<br />
1/8 tsp citrus vinegar or lemon juice<br />
Chives, finely chopped (optional)<br />
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Melt the butter in a heavy-bottomed saucepan and add the finely chopped onion. Cook for 3 minutes over medium-low heat and add the garlic. Cook one minute and add the diced potato. Cover and cook for 4-5 minutes, stirring so the potato doesn't stick. Add the asparagus and a little extra butter or olive oil and stir. Add salt and pepper and cover and cook for 2 minutes. Add the vegetable broth and partially cover. Turn up the heat to bring the liquid to the boil, turn down the heat to a simmer and cook for 10-15 minutes until the vegetables are tender. Remove from the heat and puree using an immersion blender. Taste and adjust the seasoning. Top with chives, if desired. Sour cream or creme fraiche would also be good!Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com1tag:blogger.com,1999:blog-21774932.post-22484480445110273532015-04-29T17:08:00.001-07:002015-04-29T17:08:37.020-07:00Pinto Bean, Avocado, Broccoli Bowl Topped with a Fried Egg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6-uew7SLklUdLTPM9PBkHvNwspfyQj-5ocbNlcK5ePON4rcMtyjDZZijcdV5dE6So-dabv-_uQsQtpFvEWLYS7zC9NwwjDWfteJiVUMrtZKHBA49L5s2zh1Y1xYfBI9xH8j6/s1600/pinto+avocado+bowl+with+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6-uew7SLklUdLTPM9PBkHvNwspfyQj-5ocbNlcK5ePON4rcMtyjDZZijcdV5dE6So-dabv-_uQsQtpFvEWLYS7zC9NwwjDWfteJiVUMrtZKHBA49L5s2zh1Y1xYfBI9xH8j6/s1600/pinto+avocado+bowl+with+egg.jpg" height="276" width="320" /></a></div>
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The greatness of the "bowl" is that it encourages you to make something varied and delicious with items you already have on hand. This bowl above combines pinto beans, cooked rice, broccoli and avocado and tops it with a fried egg. If this had been for me, there would have been salsa and hot sauce too! <br />
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Beans and/or a grain, some lightly cooked greens, roasted vegetables, olives, nuts and your favorite sauces are all you need to make a quick lunch or dinner that is healthy and uses the best produce of the season. Think Asian or Mediterranean or Indian! Mix cooked and raw vegetables. This is the perfect dish for those dried lentils or new grain you've been meaning to try or those fancy flavored olive oils or vinegars.<br />
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One of my favorite combos is <a href="http://albioncooks.blogspot.com/2013/04/black-bean-brown-rice-kale-salsa-bowl.html">black beans and dinosaur kale.</a> What's your favorite bowl?Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-66382194702761424332015-03-28T11:09:00.005-07:002015-03-28T11:09:55.027-07:00Asparagus and Leek Quiche <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7asEarWnGJXczvREeP66Uy4UA2lUU3z5SpVMH_8pKc_Z2WhoTT8zHewqHmBpOxC0c3Qm0uHwWHLqq_thClOZM2aAHVFfGlGcJNkWvm-2Qsgl3vId5itLxe8WbVs7MC5Ih3Hm_/s1600/asparagus+leek+quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7asEarWnGJXczvREeP66Uy4UA2lUU3z5SpVMH_8pKc_Z2WhoTT8zHewqHmBpOxC0c3Qm0uHwWHLqq_thClOZM2aAHVFfGlGcJNkWvm-2Qsgl3vId5itLxe8WbVs7MC5Ih3Hm_/s1600/asparagus+leek+quiche.jpg" height="259" width="320" /></a></div>
I'm taking advantage of the good-looking, low-priced asparagus in our local stores. Mostly, I just snap of the woody ends, roast it in the oven with lemon olive oil and a little salt and pepper, and eat it with my fingers. However, with Easter approaching, eggs are on my mind and asparagus and eggs are a great combination.This quiche with creamy leeks, swiss cheese, baby spinach, olives, and asparagus is excellent both hot and cold, so make it ahead of time and serve it for brunch or with a salad for dinner with friends.<br />
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I roasted the asparagus in the oven at 400F degrees for 15 minutes. It's easy to overcook, so check it often. You want it to retain some bite. Toss with a little lemon juice if you like. Once cool enough to handle, I sliced the stems in rounds and kept the tips to decorate the top.<br />
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Turn the oven down to 350F degrees to cook the quiche.<br />
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I chopped a leek and sauteed it in butter until soft, then added the baby spinach,the cut asparagus, and a few chopped green olives (optional).<br />
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I used a frozen pie-crust and covered the base with grated Swiss cheese. I then put the tips aside and topped the cheese with the leek-spinach-asparagus-olive mix, spreading it out evenly. More grated Swiss on top and a little parmesan. I then poured in the custard of 2 eggs, 1 egg yolk, S&P, beaten with enough half-and-half to make a total of 1 1/2 cups. I placed the tips decoratively on top.<br />
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Bake for about 35 minutes. Good hot or cold! This would also be delicious with crumbled goat cheese or feta. Enjoy!<br />
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<br />Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-14041653082015571912015-03-16T12:45:00.000-07:002015-03-16T12:45:13.129-07:00Kale, Leek & Potato Pizza for St Patrick's Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiox0ebdOh-mS-9Gq9_U3_rDNkNuvD4eM4mMPi0HIbpvG_gJuNmXRP-5_GeLLE0Vl3TYrIh9UAjQw-3wSJhTKd8oYg0K8HFy-OpZ0NjeOCc0yWxbvjO-aDuPrnPL1DMlsTzctFq/s1600/St.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiox0ebdOh-mS-9Gq9_U3_rDNkNuvD4eM4mMPi0HIbpvG_gJuNmXRP-5_GeLLE0Vl3TYrIh9UAjQw-3wSJhTKd8oYg0K8HFy-OpZ0NjeOCc0yWxbvjO-aDuPrnPL1DMlsTzctFq/s1600/St.jpg" height="256" width="320" /></a></div>
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The smell of leeks cooking in butter has filled the house with deliciousness! My St Patrick's Day dish this year is a pizza with leeks, baby greens, very thinly sliced potato, and Dubliner Irish Cheddar. And, of course, I used Kerrygold butter for the leeks.<br />
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("Not really a pizza", my daughter says, "because there's no tomato sauce.")<br />
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The end result was surprising light on the stomach, but hearty in flavor. I thought it was a wonderful way to eat your greens.<br />
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Here's the easy recipe:<br />
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<b>Kale, Leek & Potato Pizza</b><br />
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3-4 small potatoes, sliced as thin as possible<br />
1 leek, trimmed and cleaned and thinly sliced in rounds<br />
Kerrygold Irish butter<br />
olive oil<br />
salt & pepper<br />
5oz bag of baby greens<br />
1 ball Trader Joe's pizza dough<br />
Dubliner Irish Cheddar<br />
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Heat the oven to 425. Toss your thin potato slices in a little olive oil with salt. Place on a foil-lined baking sheet and bake for about 5 minutes, until just tender.<br />
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Melt some butter in a frying pan and cook your sliced leeks over medium -low until soft and starting to brown.<br />
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Remove the leeks to a small bowl and add a little olive oil. Add your greens to the pan and toss so all the greens are very lightly coated. Cook for 1-2 minutes, add a little water and salt, and cover. Cook 1 more minute or until greens are cooked through. When they are cool enough to handle, squeeze out as much liquid as you can and chop finely.<br />
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I used one Trader Joe's pizza dough and made two pizzas, so the pizza crust was as thin as I could get it. You need a thin crust if you're going to put potatoes on your pizza, I think. Topped the crust with grated Dubliner Irish Cheddar. Sprinkle the finely chopped greens over the pizza, top with the leeks and a little more grated cheese. Place the thin slices of potato all over the pizza and top with another sprinkle of grated cheddar. Brush the edges of the dough with olive oil.<br />
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Bake at 425 on a pizza stone until the edges of the dough are browning (about 10 minutes). Allow to cool for a couple of minutes before slicing. Enjoy and Happy St. Patrick's Day!<br />
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<br />Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-59839829326191284022014-11-09T19:58:00.003-08:002014-11-09T19:58:42.643-08:00Millennium Fall Cooking Class<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFP4c-0_ss66TnlWpZzMNHb46pQFnLEdTZcIV8-FOJzQF4OfJ3oM-OUXMiFs5txFDl0yzEK2WKYMYFTnILigBhe3X1pntn_Cb0IgSTjtGhxkioNQkpgMHGTxgT716U_oHNq-k/s1600/IMG_4439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFP4c-0_ss66TnlWpZzMNHb46pQFnLEdTZcIV8-FOJzQF4OfJ3oM-OUXMiFs5txFDl0yzEK2WKYMYFTnILigBhe3X1pntn_Cb0IgSTjtGhxkioNQkpgMHGTxgT716U_oHNq-k/s1600/IMG_4439.jpg" height="240" width="320" /></a></div>
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A beautiful, fall salad of thinly shaved persimmon, topped with a salad of bitter greens, shaved fennel, and fresh herbs with a thick meyer lemon vinaigrette and toasted pistachios. What you can't see is the cashew cheese "chevre" under the greens. A perfect start to a vegan Thanksgiving....</div>
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Today's cooking class at <span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 20px;"><a href="http://www.millenniumrestaurant.com/restaurant/index.html" style="color: #339900; text-decoration: underline;">Millennium</a>, San Francisco's premiere vegan restaurant, with Chef </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 20px;">Eric Tucker,</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 20px;"> had an appropriate fall focus on comfort, along with California freshness.</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif;"><span class="Apple-style-span" style="line-height: 20px;">Potatoes are a classic comfort and we elevated them in these perogies with a filling of potatoes, truffle, and cashew cream, served with a dijon-horseradish cream:</span></span></div>
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These thick cut potatoes fries were transformed by smoking:</div>
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Brussels Sprouts blanched then sauteed with smoked tofu were incredible:</div>
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A twist of vegetable-fried rice, this version with kimchee:</div>
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Grilled tempeh with quince-braised cabbage:</div>
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For the gluten-free, a truffle-potato cake subbed for the perogi (we added garbanzo flour to the potato filling and dusted with a combination of rice flour and a gluten-free flour mix from Red Mill), pan-fried, then baked:</div>
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Dessert was a blondie-crusted pear torte with cashew pastry cream and a failed whipped cashew cream became the most amazing cashew ice cream spiked with orange and rum:</div>
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Many thanks to Eric and Sam for another great class.</div>
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A fabulous group of cooks and food enthusiasts today - cheers!</div>
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As always, here are links to my posts on my many previous Millennium cooking classes:</div>
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*<a href="http://albioncooks.blogspot.com/2014/06/june-2014-millennium-cooking-class.html">June 2014 Class</a></div>
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*<a href="http://albioncooks.blogspot.com/2013/06/millennium-cooking-class-june-2013.html">June 2013 Cooking Class</a></div>
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*<a href="http://albioncooks.blogspot.com/2013/04/millennium-cooking-class-easter-2013.html" target="_blank">Millennium Cooking Class: Easter 2013</a></div>
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<b>*</b><a href="http://albioncooks.blogspot.com/2012/10/millennium-cooking-class-september-2012.html" target="_blank">Sept. 2012 Cooking Clas</a>s</div>
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<b>*</b><a href="http://albioncooks.blogspot.com/2012/07/june-2012-millennium-cooking-class.html" target="_blank">June 2012 Cooking Class</a></div>
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<a href="http://albioncooks.blogspot.com/2012/07/june-2012-millennium-cooking-class.html" target="_blank"></a><b>*</b> <a href="http://albioncooks.blogspot.com/2011/08/millennium-cooking-class-july-2011.html">July 2011 Class</a></div>
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<br />Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-33260444421631281252014-09-01T20:11:00.001-07:002014-09-01T20:17:07.746-07:00Tomato & Cheddar Cheese Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6os-4Vkww9cNFnFf6KLr3ys506yQ1Bfjq9435iU54fJk2Uic4Kv61cdFIDnlefLAcLd23ZkKE_QG_uf6vpLWog4PpEqWzIBaJH26IpfEcYFBPQYHanGfovq8wVG14UJn0fhiS/s1600/tomato+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6os-4Vkww9cNFnFf6KLr3ys506yQ1Bfjq9435iU54fJk2Uic4Kv61cdFIDnlefLAcLd23ZkKE_QG_uf6vpLWog4PpEqWzIBaJH26IpfEcYFBPQYHanGfovq8wVG14UJn0fhiS/s1600/tomato+pie.jpg" height="240" width="320" /></a></div>
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We're holding on to summer this Labor Day and celebrating with a beautiful Tomato & Cheddar Cheese Pie, with some squash blossoms on top for added wow!<br />
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I used my standard quiche custard of 2 eggs, 1 egg yolk, and half-and-half, enough to make 1 1/2 cups of custard, beaten. I grated sharp cheddar cheese on the frozen pie crust and topped it with thinly sliced zucchini, sauteed with butter, minced garlic, and lemon juice. Added a little crumbled goat cheese (use feta if you're not a fan). Sliced some amazing heirloom tomatoes and placed them on top, salt and fresh ground pepper, then topped with 1/2 cup grated sharp cheddar. Poured the custard on top and added a few torn orange zucchini blossoms on top and baked at 350 for 35 minutes. Perfect with a nice green salad and vinaigrette.<br />
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Happy Labor Day!Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com1tag:blogger.com,1999:blog-21774932.post-53242912749647473752014-08-17T21:48:00.000-07:002014-08-17T21:48:39.216-07:00Gluten-Free Squash Blossom Quiche<span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbhL7qimhEo9FN7OPJx3SS5r7FCBzFCyo-4iw0ARtEjBHFNaOT7m_n-EvEAhyPIRZuTAnlC8YbpkbdAEDeuHdfk6yJpChJbr4edgJUI2Ul0cKzvp7q4E8Iu7itgNUVUH1F7Am/s1600/squash+blossum+quiche+whole.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbhL7qimhEo9FN7OPJx3SS5r7FCBzFCyo-4iw0ARtEjBHFNaOT7m_n-EvEAhyPIRZuTAnlC8YbpkbdAEDeuHdfk6yJpChJbr4edgJUI2Ul0cKzvp7q4E8Iu7itgNUVUH1F7Am/s400/squash+blossum+quiche+whole.jpg" id="BLOGGER_PHOTO_ID_5672060584270517730" style="cursor: move; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></a></span></span><br />
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<span class="Apple-style-span" style="font-family: Helvetica;">Tonight, I made this quiche with Whole Foods Gluten-Free frozen crust. </span><br />
<span class="Apple-style-span" style="font-family: Helvetica;">So much better than the local store's regular frozen crust. I was stunned! I had bought these crusts as an experiment, but always thought of them as second tier. Mistake! They are delicious!</span><br />
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<span class="Apple-style-span" style="font-family: Helvetica;">This baby had grated sharp cheddar on the frozen crust, a thinly sliced zucchini, </span><span class="Apple-style-span" style="font-family: Helvetica;">a few diced cherry tomatoes, a little spinach </span><span class="Apple-style-span" style="font-family: Helvetica;">sauteed with butter, minced garlic, lemon juice and salt and pepper, a little chopped cilantro, a little chopped goat cheese, and some lovely squash blossoms added to the top of the custard to make it especially pretty. Baked in the oven for 35 mins at 375. Spectacular!</span>Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com1tag:blogger.com,1999:blog-21774932.post-3586112637872801162014-07-04T18:32:00.000-07:002014-07-04T18:33:11.435-07:00Zucchini & Spinach Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCiIZMA6S_JR4xi7JyDSUo7VJa_EM3c95n2PovIY_2UY-PWQ2i_c_J9oGmQSlQhdos3FQ4en7RXQpC5V6nVCbPzHg4rPMF2M4B-wIHfDi46u8IutqPhOqX8iQV5_673SEHnUX/s1600/zucchini+quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCiIZMA6S_JR4xi7JyDSUo7VJa_EM3c95n2PovIY_2UY-PWQ2i_c_J9oGmQSlQhdos3FQ4en7RXQpC5V6nVCbPzHg4rPMF2M4B-wIHfDi46u8IutqPhOqX8iQV5_673SEHnUX/s1600/zucchini+quiche.jpg" height="240" width="320" /></a></div>
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Quiche is a very easy dish to prepare and the ideal make-ahead main for picnics, potlucks, and late summertime dinners. With a basic winning custard (2 eggs, 1 egg yolk, 1 1/2 cups half-and-half, salt and pepper, beaten), this recipe adapts to endless varieties of vegetables, cheeses, and herbs.<br />
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This zucchini & spinach version was simply very thinly sliced zucchini sauteed with a little butter and garlic. Added some chopped spinach at the end of the saute. I used a pre-made crust, l grated cheddar cheese onto the bottom of the crust and topped it with the sauteed vegetables. Added a little chopped cilantro to the custard and poured that over the vegetables. Topped with some more grated cheddar and grated parmesan, and baked for 35 mins at 375 F degrees. Pour yourself a glass of wine and enjoy this homemade gem with salad or steamed/sauteed vegetables. Enjoy!Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com2tag:blogger.com,1999:blog-21774932.post-23867434084057267762014-06-22T14:55:00.000-07:002014-06-22T14:58:25.474-07:00June 2014 Millennium Cooking Class<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadXVVgwqo4Wcr8okgQIe5NiZPepdGttNznX6krHzomtSquoiGSLwFKAsv3ptfKzxt-dHXJAwdq4jJp-QVpqDZRYBQ5lJuR_1OdhSsCn3Sv8aiGuW_QO-ZULvxEd_2AhnIdpXB/s1600/ice+cream+sandwich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadXVVgwqo4Wcr8okgQIe5NiZPepdGttNznX6krHzomtSquoiGSLwFKAsv3ptfKzxt-dHXJAwdq4jJp-QVpqDZRYBQ5lJuR_1OdhSsCn3Sv8aiGuW_QO-ZULvxEd_2AhnIdpXB/s1600/ice+cream+sandwich.jpg" height="300" width="400" /></a></td></tr>
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Oatmeal-Zucchini-Raisin cookie with creamy avocado ice cream and peaches marinated in rose geranium syrup! </div>
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Must be another fab cooking class at <span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 20px;"><a href="http://www.millenniumrestaurant.com/restaurant/index.html" style="color: #339900; text-decoration: underline;">Millennium</a>, San Francisco's premiere vegan restaurant!</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 20px;">Why, yes, there's </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 20px;"><a href="http://www.millenniumrestaurant.com/restaurant/team.html" style="color: #339900; text-decoration: underline;">Eric</a></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; line-height: 20px;"> now showing us how to make those incredible deep-fried mushrooms that no one can resist from Millennium's appetizer menu:</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b>Photo credit: AudreyNickel</b></td></tr>
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Sadly, I lost almost all of my 62 photos from the class to the ether - the strangest camera-computer download loss ever. Many thanks to my classmate, Audrey Nickel, for sharing some of her shots with me.</div>
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While it's hard to beat that delicious cookie ice-cream sandwich combination, my favorite recipe this time around was the Asian Style Shredded Summer Salad with Kaffir Lime-Date Dressing:</div>
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<tr><td class="tr-caption" style="text-align: center;"><b>Photo Credit: Audrey Nickel</b><br />
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Served in a lettuce or cabbage leaf and served with black garlic marinated mushrooms and tempeh or tofu, spice toasted peanuts and vaudovan oil, this main salad dish had a wonderful combination of bright and smoky flavors. The salad itself was made of thin ribbons of cucumber and carrot (we used a vegetable peeler), jicama matchsticks, green papaya, and fresh herbs (mint, thai basil, Italian mint). I love the fresh flavor of the kaffir lime leaves that were in the dressing of lime juice, dates, ginger, chili and agave nectar. Although the dish, as pictured above, took a while to prepare and had quite a few components, I'd definitely make a quick chopped salad with this dressing and some peanuts and marinated tofu just for myself.<br />
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For our second meal, we made papusas with masa and corn, topped with a delicious green salsa. The papusas were filled with a tempeh picadillo and we enjoyed both pan-fried and deep-fried versions. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73B0V-hSJ8_Wb9m9QwKCm7BR74AiP6h-99G5Rw3cQrYnlueiDi39Y-OQa2hSrk9NRechexDB9n3xXFe4txHmyyDuaCNBF3Mg21MdPfbnC4TLu1FrPDMg0V3fWkRqC6nIGjuDS/s1600/papusas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73B0V-hSJ8_Wb9m9QwKCm7BR74AiP6h-99G5Rw3cQrYnlueiDi39Y-OQa2hSrk9NRechexDB9n3xXFe4txHmyyDuaCNBF3Mg21MdPfbnC4TLu1FrPDMg0V3fWkRqC6nIGjuDS/s1600/papusas.jpg" height="300" width="400" /></a></div>
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Many thanks, as always, to Eric, Ann, and Alison for all the hard work they put into making these classes such a cool experience. Thanks also to Assistant Sam.</div>
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OMG! Class 26!</div>
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As always, here are links to my posts on my many previous Millennium cooking classes:</div>
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*<a href="http://albioncooks.blogspot.com/2013/06/millennium-cooking-class-june-2013.html">June 2013 Cooking Class</a></div>
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*<a href="http://albioncooks.blogspot.com/2013/04/millennium-cooking-class-easter-2013.html" target="_blank">Millennium Cooking Class: Easter 2013</a></div>
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<b>*</b><a href="http://albioncooks.blogspot.com/2012/10/millennium-cooking-class-september-2012.html" target="_blank">Sept. 2012 Cooking Clas</a>s</div>
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<b>*</b><a href="http://albioncooks.blogspot.com/2012/07/june-2012-millennium-cooking-class.html" target="_blank">June 2012 Cooking Class</a></div>
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<a href="http://albioncooks.blogspot.com/2012/07/june-2012-millennium-cooking-class.html" target="_blank"></a><b>*</b> <a href="http://albioncooks.blogspot.com/2011/08/millennium-cooking-class-july-2011.html">July 2011 Class</a></div>
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<li style="text-align: left;"><a href="http://albioncooks.blogspot.com/2008/09/millennium-cooking-class-indian-summer.html">Indian Summer</a></li>
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<li style="text-align: left;"><a href="http://albioncooks.blogspot.com/2008/05/millennium-cooking-class-southern.html">Southern Comfort Cooking Class</a></li>
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<li style="text-align: left;"><a href="http://albioncooks.blogspot.com/2008/03/millennium-spring-cooking-class.html">Spring Cooking Class</a></li>
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<li style="text-align: left;"><a href="http://albioncooks.blogspot.com/2007/11/fall-harvest-cooking-class-at.html">Fall Harvest Cooking Class</a></li>
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<li style="text-align: left;"><a href="http://albioncooks.blogspot.com/2007/09/millennium-cooking-class-chiles.html">Chiles Class</a></li>
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<li style="text-align: left;"><a href="http://albioncooks.blogspot.com/2007/08/millennium-cooking-class-tomatoes.html">Tomato Class</a></li>
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<br />Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com1tag:blogger.com,1999:blog-21774932.post-11337082896567871932014-05-06T08:38:00.004-07:002014-05-06T08:41:23.364-07:00Bite-sized Bakewell Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb427Oa5TSr6gcHQVfdUm2QGdTGNKgdCIbuMV1D402GWKxtczxOtCNZkkjymwfMwgxPrCeCPMicZyf-DT-Xstft1P3UgKdnvWGlhBZTZl1rZOQd4oZrfUPDLc3UK7QH2aJPEdl/s1600/bakewell+tarts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb427Oa5TSr6gcHQVfdUm2QGdTGNKgdCIbuMV1D402GWKxtczxOtCNZkkjymwfMwgxPrCeCPMicZyf-DT-Xstft1P3UgKdnvWGlhBZTZl1rZOQd4oZrfUPDLc3UK7QH2aJPEdl/s1600/bakewell+tarts.jpg" height="245" width="320" /></a></div>
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Apparently, there is a fair amount of controversy surrounding the recipe for Bakewell tart. Those interested in it's historical origins will enjoy Ivan Day's <a href="http://foodhistorjottings.blogspot.co.uk/2012/05/some-early-bakewell-pudding-recipes.html">"Some Early Bakewell Pudding Recipes"</a> and for a comparison of recipe components, I enjoyed Felicity Cloake's <a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/17/how-make-perfect-bakewell-tart">piece</a> in the Guardian (I used her frangipane recipe here). For me, however, Bakewell tart is the one my Gran lovingly made for Sunday lunch. And the taste (if not the form) of these bite-sized Bakewells took me back to those sunny and rainy Sunday afternoon visits of childhood, like a Proustian madelaine. </div>
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Of course, it started with those incredibly simple <a href="http://albioncooks.blogspot.com/2014/04/jam-tarts.html">jam tarts</a> from last weekend, which reminded me of my Gran's Bakewell tart, and inspired this little baking jaunt down memory lane. The extra work to make the super light <a href="http://en.wikipedia.org/wiki/Frangipane">frangipane</a> (the cakey top part of these tarts made with ground almonds) is undeniably worthwhile. The perfect combination of crisp pastry, sweet jam, and light cake will have you closing your eyes to savor every bite. For the ultimate indulgence, serve with heavy cream.</div>
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<b>Bite-sized Bakewell Tarts:</b></div>
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8 oz flour</div>
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4 oz butter (I used salted)</div>
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4-5 TBS water</div>
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Strawberry jam (or raspberry or apricot)</div>
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4 oz butter (slightly softened - I used salted)</div>
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4 oz sugar</div>
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2 eggs</div>
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4 oz almond flour/meal (blanched, ground almonds - I used Bob's Red Mill brand)</div>
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1 oz flour</div>
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1/2 tsp baking powder</div>
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zest of 1 lemon</div>
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Preheat the oven to 375 F degrees.</div>
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Sieve 8 oz plain flour into a large bowl and cut 4 oz butter, straight from the fridge, into little cubes. Toss the butter cubes into the flour and use your finger tips to rub the butter into the flour, breaking down the butter with the flour until it resembles breadcrumbs. Add 4 TBS cold water and press into a dough, adding an additional 1 TBS water (or more if needed) to bring the dough together. Press dough into a flat round, wrap in plastic wrap, and chill in the fridge for 15-30 minutes.</div>
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While the pastry dough is chilling, make the frangipane. With a mixer, cream together the slightly softened butter and sugar. Add the 2 eggs and beat until well combined. Add the almond flour, flour, and baking powder and beat until well combined. Stir in the lemon zest. </div>
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Lightly grease the cups of a mini muffin tin (24 count). On a floured board, roll out the pastry dough thinly (about 1/8"). Using a fluted 3" round cutter, cut out 24 rounds and press gently into the mini muffin cups. Cover the bottom of each pastry cup with jam and cover the jam with the frangipane, almost to the top of the pastry cup. Smooth out the top with the back of a spoon.</div>
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Bake for 25 minutes, until the tops of the Bakewells are a warm light brown. Enjoy with a nice cup of tea!</div>
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Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-67843413176889378322014-04-26T18:19:00.001-07:002014-04-26T18:19:07.337-07:00Jam Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kHVPWcHoYkv2_LNbPfHojYnUy1L_lX4V3AB1OViRicOYhdzVTsA5ITsF2z92fnYO7C9WB_7hIFa4RZiWTs6XrUXdJ9x73K3e20Em2G4eWa4KxLKzHc1CdiUjL7y7tCC-01e9/s1600/jam+tarts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kHVPWcHoYkv2_LNbPfHojYnUy1L_lX4V3AB1OViRicOYhdzVTsA5ITsF2z92fnYO7C9WB_7hIFa4RZiWTs6XrUXdJ9x73K3e20Em2G4eWa4KxLKzHc1CdiUjL7y7tCC-01e9/s1600/jam+tarts.jpg" height="240" width="320" /></a></div>
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Inspired by a rainy weekend, these jam tarts - actually mini jam tarts - are so easy to make, I don't know why I don't make them all the time. It's always nice to have something sweet and homemade!<br />
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I thought about being lazy and buying one of those pre-made pie crusts until I looked at the ingredients - so many chemicals. This pastry recipe is just flour, butter and water. I used a variety of jams: apricot, black currant, strawberry-rhubarb, and plum. Apricot seems to be the favorite.<br />
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<b>Mini Jam Tarts</b><br />
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8 oz flour<br />
4 oz butter, cold (I used salted)<br />
4-5 TBS water<br />
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Jams - select your favorites!<br />
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Preheat the oven to 350 F degrees. Lightly grease a mini muffin tin. Wash and dry your hands!<br />
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Put the flour in a large bowl and cut the butter into tiny cubes. Break up the cubes and toss into the flour. Using your fingers to rub the butter into the flour until it looks like bread crumbs. Add the water a tablespoon at a time until the dough comes together into a ball with no crumbs at the bottom. Wrap in plastic wrap and chill in the fridge for 15 minutes.<br />
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Flour a board and roll our your pastry to about 1/4 " thickness. Using a fluted 3" round cutter, cut out circles of dough and press them lightly into the muffin pan. Fill 1/3 -1/2 full with the jam(s) of your choice. Bake for 15-20 minutes, until edges are just starting to color. Do not try to remove the jam tarts from the pan until they are well cooled. The jam will be very hot and liquid when you take them out and will burn your mouth or fingers if you eat or handle them too soon.<br />
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<br />Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-66880100546863462992014-03-31T23:14:00.000-07:002014-03-31T23:14:57.676-07:00Sweet Potato Soup with African Spices, Sweet Potato Leaves & Chickpeas (Vegan)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPls2_QLNasq4hmbYfvjcRmZGPMMcbe2vkS238TMbjyCjqkBgECsIHc0P2_ogovf6ZAe7fSWBvpugSK5GrJgnqbEIRHWFTh4qsucevicrraynO2BC4BxYEVS3WxYFsV5NT2MF/s1600/african+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPls2_QLNasq4hmbYfvjcRmZGPMMcbe2vkS238TMbjyCjqkBgECsIHc0P2_ogovf6ZAe7fSWBvpugSK5GrJgnqbEIRHWFTh4qsucevicrraynO2BC4BxYEVS3WxYFsV5NT2MF/s1600/african+soup.jpg" height="237" width="320" /></a></div>
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Inspired by the rare find of sweet potato leaves at our local farmer's market, this warmly spiced, slightly nutty vegan soup combines African spices with potatoes, sweet potatoes, carrots, zucchini, sweet potato leaves, red peppers and chickpeas. Both hearty and light, a little peanut butter highlights the nuttiness of the chickpeas and greens and adds a touch of creaminess to a warm tomato broth spiced with harissa, sumac, cumin, and chili. </div>
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Sweet potato leaves look like this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvTvYQfZUt1Nd9oZFWiW9knpCDc74KuxbtfhAHrICykK9IeAA4ycg4GEBqqZkACHHt5wpwzqbcCw8OkwmZGJN8jmskvJkiQbKk8aers40lyln2MytEVK4_UMyHb856bFzo9cf/s1600/sweet+potato+leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvTvYQfZUt1Nd9oZFWiW9knpCDc74KuxbtfhAHrICykK9IeAA4ycg4GEBqqZkACHHt5wpwzqbcCw8OkwmZGJN8jmskvJkiQbKk8aers40lyln2MytEVK4_UMyHb856bFzo9cf/s1600/sweet+potato+leaves.jpg" height="240" width="320" /></a></div>
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They have a faintly nutty taste and are best used in soups or stews. They aren't easy to find, however, so feel free to substitute spinach or your favorite greens in this soup recipe. (If you use spinach, you'll want to adjust the cooking time and add it right at the end of the cooking.)</div>
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<b>Sweet Potato Soup with African Spices, Sweet Potatoes Leaves & Chickpeas:</b></div>
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1 TBS olive oil</div>
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1/2 large onion, diced small</div>
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1-2 garlic cloves, minced</div>
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1 tsp harissa </div>
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1 tsp sumac</div>
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1 TBS ground cumin</div>
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1 tsp ground coriander</div>
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1 large potato, peeled and diced</div>
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1 carrot, diced</div>
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1 sweet potato, diced</div>
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1/4 red pepper, diced</div>
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1 zucchini, diced</div>
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32 fl oz vegetable broth</div>
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2 TBS peanut butter</div>
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1 TBS tomato paste</div>
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7 oz tomatoes, petite diced</div>
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1 cup sweet potato leaves, chopped (or spinach or other greens)</div>
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7 oz chickpeas, drained and rinsed</div>
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10 olives, chopped</div>
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1 tsp chili-garlic paste</div>
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1 tsp lemon juice</div>
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salt and pepper</div>
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1/4 cup cilantro, chopped</div>
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In a large saucepan, heat the oil over medium heat and add the diced onions. Cook for 3 minutes, stir well and add the minced garlic. Cook for 1 minute and add the harissa, sumac, cumin, and coriander. Stir well and cook for 30 seconds. Add the diced carrot and potato, stir, and cover. Cook for 3 minutes. Add the sweet potato and red pepper. Cover and cook 2 minutes. Add the zucchini, cover, and cook 2 more minutes. Uncover and add the vegetable broth. Raise the heat to high and bring to a boil. Turn down to a simmer and add the peanut butter. Stir until the peanut butter is dissolved. Add the tomato paste, diced tomatoes, chickpeas, olives, and sweet potato leaves (or other greens - if using spinach, don't add it until the last 2 minutes of cooking) and simmer for 5 minutes. Add the chili paste, lemon juice and salt and pepper to taste. Simmer for 5 minutes. Taste and adjust seasoning.Turn off the heat and finish with the chopped cilantro.</div>
Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com1tag:blogger.com,1999:blog-21774932.post-38304881088937657212014-03-09T12:14:00.002-07:002014-03-09T12:21:38.988-07:00Bite-Sized Spinach & Cheese Frittatas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SNZXsN9p31ChbAu7LCPXCzIwQse2bb5bzTugcsxmPUtmnvSQgBLczMer0hzH3CwtuCWVlNEUMow9sgeCrPDKMHkBs1tfZECarwqSGaFgswMNG3bi8iXDO1ejpfQhDWS0dht5/s1600/mini+frittatas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SNZXsN9p31ChbAu7LCPXCzIwQse2bb5bzTugcsxmPUtmnvSQgBLczMer0hzH3CwtuCWVlNEUMow9sgeCrPDKMHkBs1tfZECarwqSGaFgswMNG3bi8iXDO1ejpfQhDWS0dht5/s1600/mini+frittatas.jpg" height="241" width="320" /></a></div>
These bite-sized spinach and cheese frittatas are ideal for picnics, parties, and lunch boxes. Protein-packed and seasonally green, enjoy them as an appetizer or with a crisp, green salad. Made in a mini-muffin pan, the possible vegetable-cheese combinations are endless, but spinach with sharp cheddar and grated parmesan is a great place to start. This recipe makes 12 mini-muffins (half a pan). For 24, simply double the recipe.<br />
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<b>Spinach & Cheese Mini Frittatas:</b><br />
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vegetable spray<br />
4 eggs<br />
1/4 cup half-and-half<br />
salt & pepper<br />
1/2 cup grated sharp cheddar<br />
2 TBS grated Parmesan<br />
2 tsp olive oil<br />
1/2 shallot, finely diced<br />
1 cup spinach, chopped<br />
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Preheat the oven to 375 F degrees. Beat the eggs and half-and-half together. Add salt and pepper and beat. <br />
Heat the oil in a non-stick frying pan over medium heat and fry the shallot for 2 minutes. Add the chopped spinach, cook stirring for 1 minute until spinach is just wilted and remove from heat.<br />
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Add the cheese to the eggs and stir. Spray the mini-muffin pan with vegetable spray to prevent sticking. Add the spinach to the egg-cheese mixture and stir.<br />
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Use a spoon to fill about half the mini-muffin cups, drawing from the bottom of the egg-cheese mixture to make sure all your frittatas get an equal amount of cheese (the cheese will probably sink to the bottom). Then distribute the remaining mixture between the cups (four eggs will make approx. 12 mini-frittatas).<br />
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Bake in the middle of the oven for around 20 minutes, until the frittatas are firm to the touch. Allow to cool in the pan for 5 minutes before removing. Enjoy!<br />
<br />Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com1tag:blogger.com,1999:blog-21774932.post-26736738891583292242014-02-13T17:33:00.002-08:002014-02-19T13:29:55.530-08:00Heart-Healthy Valentine's Day Soup: Borscht<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xoqYnb10b6zdJEQYZO1TMZX49ikfIAlkP0uK2cvExnN_PXOb-jD0UPlQEeNFLpRpS0R4ko_B9NLhPRsJuHjaxJdk6td33QNyrfILXxtJDtGO8X__M9NCe9_Xecn9cNdmrDKq/s1600/borscht.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xoqYnb10b6zdJEQYZO1TMZX49ikfIAlkP0uK2cvExnN_PXOb-jD0UPlQEeNFLpRpS0R4ko_B9NLhPRsJuHjaxJdk6td33QNyrfILXxtJDtGO8X__M9NCe9_Xecn9cNdmrDKq/s320/borscht.jpg" height="253" style="cursor: move;" width="320" /></a></div>
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I love chocolate, but I'd be really psyched if someone made me this lovely version of Borscht for Valentine's Day!</div>
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Borscht, the classic soup made with beets, potatoes and cabbage, is delicious and fabulously good for you! Beets are full of antioxidants, think anti-inflamatory, and both beets and cabbage, particularly the red variety, are packed full of Vitamin C. Both help the body detox, so this is an anytime soup. I used a small heart-shaped cutter to create heart shapes out of the beets and potatoes and then diced the rest and included them in the soup.</div>
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Wishing everyone a wonderful and healthy Valentine's Day!</div>
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<b>Valentine's Day Borscht</b>:</div>
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1 TBS vegetable oil</div>
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1/2 onion, peeled and diced</div>
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3 medium beets, peeled and thinly sliced</div>
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1 medium potato, peeled and thinly sliced</div>
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1/2 red cabbage, chopped</div>
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3 cups vegetable broth</div>
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1 cup water</div>
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sea salt to taste</div>
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apple cider vinegar to taste</div>
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Heat the oil in a heavy bottomed saucepan and saute the onion for 5 minutes. Using a small heart-shaped cutter, cut heart shapes out of the beet and potato slices. Dice the remaining extras. Add the beets, cover and cook for 3 minutes, stirring occasionally to avoid sticking. Add the potato and some salt and cook for 3 minutes. Add the red cabbage and cook for 1 minute. Add the vegetable broth and water and bring to a boil (uncovered). Turn down to a low simmer and cook until beets and potatoes are just tender (10-15 minutes). Adjust salt and add apple cider vinegar as desired (I used 2-3 tsp).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLysWffcohpcee0TCHBvCahrb1Wf3bSS3aXHeRMk-wfwfvjnH7E8YGMoZbsqATQyeKPIGbVa7NYD8qt0qmecdEoqUK8_C-9mxIZE03PEOmTs5xcdnnPB9_JdiVwWSk5oN_KU3/s1600/borscht+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLysWffcohpcee0TCHBvCahrb1Wf3bSS3aXHeRMk-wfwfvjnH7E8YGMoZbsqATQyeKPIGbVa7NYD8qt0qmecdEoqUK8_C-9mxIZE03PEOmTs5xcdnnPB9_JdiVwWSk5oN_KU3/s320/borscht+close+up.jpg" height="240" style="cursor: move;" width="320" /></a>Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-4961373604355872852014-02-10T18:31:00.002-08:002014-02-10T18:33:41.842-08:00Asparagus, Lentil & Mushroom Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt16EZvxHwLFiN8p1iTGZnPDzTVtyjOPjnXsXjb1GTLSfdH7e6IdZMw8UGFXLOOmCt6A1Sgq5zOoUATPC1KUs7gi7301TRd6CaFRW8ZgOuglmhrzd-Qaj5f_dQqIuk1l5ngb0Z/s1600/lentil+asparagus+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt16EZvxHwLFiN8p1iTGZnPDzTVtyjOPjnXsXjb1GTLSfdH7e6IdZMw8UGFXLOOmCt6A1Sgq5zOoUATPC1KUs7gi7301TRd6CaFRW8ZgOuglmhrzd-Qaj5f_dQqIuk1l5ngb0Z/s1600/lentil+asparagus+soup.jpg" height="240" style="cursor: move;" width="320" /></a></div>
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I love this simple Asparagus, Lentil & Mushroom soup! I've made it 5 or 6 times in the last month, varying the spices, and the amount of heat. It makes a wonderfully satisfying winter lunch - the lentils provide a low-fat protein and fiber hit, the asparagus offers a contrasting freshness, and the mushrooms round out the flavor with a warm earthiness. Considering the 10 inches of rain we've had over the past 5 days here in Marin County, this soup delivers comfort without a lot of calories, perfect for a few quiet days indoors.</div>
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I've made it with and without fresh thyme, and used a variety of spices - ground cumin and coriander, a Bengali spice mix called Panch Phoron (cumin, fennel, fenugreek, black mustard and Nigella seeds), cumin and mustard seeds. I've added heat with chili-garlic sauce, jalapenos, and cayenne pepper. I've used Trader Joe's steamed lentils and also cooked dried lentils. In the picture above, I used the tiny black "caviar" lentils (simply boil in water for 25 minutes until almost tender).</div>
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My staples for this recipe are lemon juice, sherry vinegar, tomato paste (I keep a tube by the stove for soups) and a couple of chopped olives to add richness. Fresh spinach would also be a worthy addition.</div>
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I love the combination of asparagus and lentils. For a salad version see my <a href="http://albioncooks.blogspot.com/2013/11/lentil-asparagus-salad-with-goat-cheese.html">Lentil & Asparagus Salad with Goat Cheese & Walnuts</a>. Enjoy!</div>
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<b>Asparagus, Lentil & Mushroom Soup:</b></div>
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1 TBS olive oil</div>
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1 shallot, finely chopped</div>
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1 glove garlic, minced</div>
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1 tsp ground cumin (or try combinations discussed above)</div>
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1/2 tsp ground coriander</div>
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1 tsp butter (or fav vegan substitute)</div>
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1 cup asparagus (thick ends removed, chopped into 1/2 inch rounds)</div>
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2 tsp fresh lemon juice</div>
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1/2 cup sliced mushrooms (I used cremini)</div>
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1 cup cooked lentils</div>
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24 oz vegetable stock</div>
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1 tsp tomato paste</div>
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1/2 tsp chili garlic sauce</div>
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3 olives, finely chopped</div>
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1 tsp sherry vinegar</div>
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salt and pepper to taste</div>
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Heat the olive oil in a heavy saucepan over medium heat and cook the chopped shallot and minced garlic for 2 minutes. Add the ground cumin and coriander and cook 30 seconds, stirring well. Add the butter, melt, and add the chopped asparagus with a couple of grinds of salt and pepper. Cover and cook for 2 minutes. Add the sliced mushrooms, stir well, cover and cook 2 minutes. Add the cooked lentils and vegetable stock, partially cover and bring to a boil. Turn down the heat and add the tomato paste, chili garlic sauce, chopped olives and sherry vinegar. Let the soup cook for 8-10 minutes over low heat, so it is just bubbling. Taste and adjust the salt and pepper. Enjoy!</div>
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Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com1tag:blogger.com,1999:blog-21774932.post-33313303495571683902014-02-05T19:42:00.001-08:002014-02-06T07:33:57.175-08:00Noodle Soup with Tofu, Broccolini & Chard Stems<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRNktEIv-kq6MrZ01Sj-gKdyP5293yDxeOMF2ddJNTkoxD1rTICMMaFoSAiejYZdTIDEdxVOZ_kwo6dYNiD1NRuRh9I06pqHGuJFmCuOCGMBVVQ5pl-LIqjtZAajEPq8RwqGK/s1600/chard+stem+tofu+noodle+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRNktEIv-kq6MrZ01Sj-gKdyP5293yDxeOMF2ddJNTkoxD1rTICMMaFoSAiejYZdTIDEdxVOZ_kwo6dYNiD1NRuRh9I06pqHGuJFmCuOCGMBVVQ5pl-LIqjtZAajEPq8RwqGK/s1600/chard+stem+tofu+noodle+soup.jpg" height="240" width="320" /></a></div>
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Rainbow chard is a lovely product and I highly recommend using it to make the delicious <a href="http://albioncooks.blogspot.com/2014/01/chard-and-potato-gratin.html">French Chard & Potato Gratin.</a> But don't throw away those intensely colored chard stems! The very pretty and colorful chard stems are excellent candidates for soup or a stir fry. Yes, they do loose some of their dramatic coloring with cooking, but I think this Noodle Soup with Tofu, Broccolini & Chard Stem Soup is an excellent example of how you can repurpose a potential throw-away into an attractive and tasty ingredient.<br />
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This simple soup uses a refrigerator packaged fresh noodle soup with spicy flavoring and adds onions, garlic, soy sauce, a little toasted sesame oil, and fresh ginger to the prepackaged broth to give it a home-made taste. Add the chard stems a few minutes before the tofu and broccolini and cook until just tender. You'll end up with a delicious Asian soup that accents the lovely color and taste of the chard stems, with the textural profiles of the broccolini, silky tofu and comforting noodles.<br />
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Enjoy!Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-77104216161056465072014-02-01T11:01:00.006-08:002014-02-01T11:03:37.697-08:00Albion Cooks Celebrates 8 Years!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_c0Rp3oT8CZNEVFJOHiAmFMrpmvBcJh_m-RKDAwYUg0FhiWQ_WAWL1GJjBav8UT1r3_xgolkQVMPMt-6nImaKnCnIxlMdWplx3W1CdCdrbtTeJ0yXGwO39bQ-PvbT0NfFpZB/s1600/kitchari+3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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It's been such a blast to write this blog for the last 8 years! I've learned so much! Thank you for sharing in my culinary journey.</div>
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To celebrate, I've chosen some favorite recipes from 2006-2014. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yBsCIroM1cEzPmv1Vgv_4brZRj6i_S-Nbayc989npW9rz3hljdnB1zEI2BtXdKMXvGKICxMpbq6ud0MVZFMDHuqNxrKgEY4ZmqcyWFQa3OqHHul1QbZf80GJvqPV7wrm7f25/s1600/lentils+in+potato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yBsCIroM1cEzPmv1Vgv_4brZRj6i_S-Nbayc989npW9rz3hljdnB1zEI2BtXdKMXvGKICxMpbq6ud0MVZFMDHuqNxrKgEY4ZmqcyWFQa3OqHHul1QbZf80GJvqPV7wrm7f25/s1600/lentils+in+potato.jpg" height="240" width="320" /></a></div>
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<a href="http://albioncooks.blogspot.com/2006/03/lentils-in-roast-potato-base.html">Lentils in a Roast Potato Base</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh476aGsSzUuTXZO6CuarfKHAri_E2v2NhvauylBgkoYO4NyLf2ZR-2iy4kOGa05hIvcVZN8KNsoDNsl40tlUrTRYw2u5_s31JwQoeQW5ju3fYHgfcD6PTrdvI8fh1K4hGmFmdcag/s1600-h/red+pepper+red+lentil+soup+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh476aGsSzUuTXZO6CuarfKHAri_E2v2NhvauylBgkoYO4NyLf2ZR-2iy4kOGa05hIvcVZN8KNsoDNsl40tlUrTRYw2u5_s31JwQoeQW5ju3fYHgfcD6PTrdvI8fh1K4hGmFmdcag/s400/red+pepper+red+lentil+soup+1.jpg" id="BLOGGER_PHOTO_ID_5262356590655753410" style="display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: left; width: 400px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><a href="http://albioncooks.blogspot.com/2008/10/roasted-red-pepper-red-lentil-soup.html">Roasted Red Pepper & Red Lentil Soup</a></span></td></tr>
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<tr><td style="text-align: center;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DTWzfv85zit7cRiDXvdURHntmKxeuE69lCn5jEK9BvwZOS83qlyLTopr-yOk2L346mKGjndjHseMSaqbk_H8yuoxkrqsOl2gPmtHrZFbasyHtBNt3nDFawCAx-NBwHI9Ip7x/s400/irish+pizza.jpg" id="BLOGGER_PHOTO_ID_5448669290987932178" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: left; width: 300px;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><a href="http://albioncooks.blogspot.com/2010/03/brussels-sprouts-cashel-blue-irish.html">Brussels Sprout & Blue Cheese Pizza</a></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_c0Rp3oT8CZNEVFJOHiAmFMrpmvBcJh_m-RKDAwYUg0FhiWQ_WAWL1GJjBav8UT1r3_xgolkQVMPMt-6nImaKnCnIxlMdWplx3W1CdCdrbtTeJ0yXGwO39bQ-PvbT0NfFpZB/s1600/kitchari+3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"></a><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><a href="http://albioncooks.blogspot.com/2011/04/quinoa-and-red-lentil-kitchari.html">Quinoa & Red Lentil Kitchari</a></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><a href="http://albioncooks.blogspot.com/2011/05/spinach-garlic-basil-soup.html">Spinach, Garlic & Basil Soup</a><br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-bottom: 0.5em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><a href="http://albioncooks.blogspot.com/2011/11/tofu-french-fries.html">Tofu Fries</a></td></tr>
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Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-55786476482031329092014-01-10T07:33:00.000-08:002014-01-10T08:27:42.206-08:00Chard and Potato Gratin<div class="separator" style="clear: both; text-align: center;">
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The beautiful rainbow chard I found at the Farmers Market was the only inspiration I needed to make this delicious, indulgent Chard and Potato Gratin with nutty Emmental cheese, butter, and a little half-and-half.<br />
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The recipe is from <a href="http://www.amazon.com/Vegetarian-Table-France-Georgeanne-Brennan/dp/0811804747/ref=sr_1_1?s=books&ie=UTF8&qid=1389322409&sr=1-1&keywords=georgeanne+brennan+French+table">Georgeanne Brennan's The Vegetarian Table: France</a>. It's quite a simple recipe, but the perfect way to use chard and enjoy a wintery, indulgent dish. I remember the first time I made this, I thought it was so involved, but it really only requires 15 minutes of prep and an hour to cook. And it's so worth the effort! All you need is a beautiful bunch of chard, a couple of potatoes, Emmental of Gruyere cheese, butter and half-and -half.<br />
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<b>Chard and Potato Gratin:</b><br />
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garlic clove<br />
1 bunch chard, stalks removed, leaves chopped (save the stalks -see the next post for a recipe for the stalks)<br />
2 medium potatoes, peeled and sliced as thin as possible<br />
3 oz Emmental cheese, grated<br />
butter<br />
S&P<br />
1/4 cup half-and-half (cream or milk can be substituted)<br />
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Preheat the oven to 350 degrees. Butter a oblong dish and rub the sides with a cut garlic clove. Layer 1/2 of the thinly sliced potatoes on the bottom of the dish. Dot with butter. Season with a grind of salt and pepper. Add 1/2 of the chopped chard leaves and top with 1/2 of the grated cheese. Add a second layer using the other half of thinly sliced potatoes, dot with butter and season with salt and pepper. Add the remaining chopped chard and remaining cheese. Pour the half-and-half (cream/milk) over the top.<br />
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Cover the dish with foil and bake for 1 hour. Enjoy!<br />
<br />Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com3tag:blogger.com,1999:blog-21774932.post-35672602682916886072013-12-29T18:54:00.000-08:002014-01-02T17:34:19.358-08:00Portobello Mushrooms Stuffed with Lentils, Stilton & Walnuts<br />
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What's on your New Year's menu? I'm making this beautiful, high-protein appetizer of portobello mushrooms stuffed with lentils, Stilton and topped with half a walnut. Served with pretty micro greens, this recipe is easy and such a satisfying bite. The tempeh bacon wrap adds protein and smokiness, but it's a gem even without it!</div>
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Portobellos, broiled with olive oil and balsamic, 2 minutes downfacing, 1 minute upfacing, packed with Trader Joe's Steamed Lentils mixed with red wine, then topped with Stilton and walnuts. Broiled 2 minues then wrapped in lightly fried tempeh bacon. Served over pretty micro greens. I got everything from Trader Joe's except the Tempeh bacon (Whole Foods).</div>
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These are so easy to prepare and no knife and fork required. Enjoy!<br />
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Catherinehttp://www.blogger.com/profile/13416412232636141747noreply@blogger.com0tag:blogger.com,1999:blog-21774932.post-51280815472024932782013-12-24T14:59:00.003-08:002013-12-24T14:59:54.758-08:00Christmas Chickpea Cakes with Spinach, Red Pepper & Feta<br />
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Still looking for an tasty Christmas dish to add to your table? Try these festive savory cakes made with chickpeas, herbs, spinach, roasted red pepper and chickpea flour. I'm just hoping I can save some from tomorrow!</div>
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My daughter requested chickpea cakes for our Christmas entree this year. I had recently made a batch based on the <a href="http://www.albioncooks.blogspot.com/2013_06_01_archive.html">Black Bean Pecan Cake recipe</a> from my class at Millennium in June. The black bean cakes were so popular, I decided to explore different beans and flavors. The chickpea version tastes quite like a falafel, so how could I go wrong adding Mediterranean ingredients like roasted red peppers and feta? </div>
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They came out brilliantly! I think they'll go nicely with cranberry sauce. I did a version with pecans and one without: I prefer the pecan version. </div>
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Happy Holidays to all!</div>
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p.s. You can now find <a href="https://www.facebook.com/AlbionCooks">Albion Cooks on Facebook</a></div>
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<b>Chickpea Cakes with Spinach, Red Pepper & Feta:</b></div>
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2 tsp olive oil</div>
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1/2 red onion, diced fine</div>
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1-2 garlic cloves, minced</div>
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1 1/2 tsp ground cumin</div>
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1/2 tsp ground coriander</div>
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1/4 tsp sumac (optional)</div>
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1/8 tsp powdered harrisa (optional)</div>
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15 oz can of chickpeas, drained and rinsed</div>
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2 TBS vegetable broth</div>
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1 tsp lemon olive oil (can substitute regular)</div>
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1 tsp meyer lemon juice</div>
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salt and pepper</div>
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1/4 cup chopped cilantro and parsley (I did a 50/50 mix)</div>
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1/2 cup chickpea flour</div>
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1/4 cup chopped fresh spinach</div>
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1/4 cup diced roasted red pepper</div>
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1/8 cup crumbled feta</div>
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2 TBS finely chopped pecans (optional)</div>
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Additional 1 TBS oil for pan frying</div>
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Preheat the oven to 350 degrees. Heat the oil in a pan and cook the onion and garlic until soft. Add the spices and cook an additional 30 seconds. Add the chickpeas, vegetable broth, lemon olive oil, lemon juice, 1/2 tsp salt and a few grinds of black pepper. Cover and cook over medium-low heat until the chickpea start to soften and can easily be crushed with the back of a spoon. Remove from the heat and cool.</div>
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In a mixing bowl, combine the cooled chickpea mixture with the cilantro, parsley, and chickpea flour. Start by using a potato masher to crush the chickpeas and mix with the flour, then use your hands to knead into a dough. Leave lumps of chickpea and some whole chickpeas in the mix, you don't want a puree. Add the spinach, roasted red pepper (squeeze out any extra moisture if you are using jarred), feta and chopped pecans and knead into a dough. Taste the mix and add salt and pepper as desired. Form into patties about 2 inches in diameter. </div>
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Heat the oil in a pan over medium heat for 2 minutes, then add the patties. Cook on each side for about 2 minutes until they have a nice browned color. Remove from the pan and place on a cookie sheet and bake in the 350 oven for 7 minutes.</div>
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