Archive for October, 2006
{ October 21, 2006 @ 1:19 am }
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{ Uncategorized }
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- 1 large onion, diced
- 2 poblano chiles, diced
- 5-6 cloves garlic, chopped
- 1 lb fresh tomatoes, skins removed, diced
- 1 lb canned tomatoes
- 5-6 tablespoons chopped Italian flat-leaf parsley
- 3-4 bay leaves
- 2 tablespoons dill
- 2 tablespoons salt
- 1 teaspoon pepper
- 1 tbsp coconut oil
- 8 oz clam juice
- 2 cups red wine
- 8 cups fish stock (or veggie or chicken)
- 8 oz scallops
- 1 can clams, with juice
- 15-20 shrimp (shells removed and deveined), or 1.5 cups bay shrimp (or both)
- 3 lbs fish, cubed
- Any other seafood you like, or would rather substitute
Heat coconut oil over medium heat in a large soup pot. Add onion, poblano, garlic and saute until onion becomes soft and carmelized. Add red wine and let cook for a few minutes. Add tomatoes, clam juice, stock and seasonings. Let cook for 15-20 minutes. Add scallops, clams and fish and let cook for 10-15 minutes, then add the shrimp. Let soup cook until shrimp are done.
This seafood stew is awesome. I usually buy frozen scallops, fish and shrimp because they are so expensive. Crab is delicious if you can find it at an affordable price. This recipe makes enough soup for many meals, and it is delicious frozen and thawed out.
{ October 16, 2006 @ 7:46 pm }
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{ Sauces/Salsas }
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- 10-15 tomatillos, peeled and washed
- 1 poblano (pasilla) pepper
- 1 clove garlic
- 1 cup cilantro, chopped
- 4 limes
- 1 teaspoon salt
Cut tomatillos into quarters. Place in food processor or blender. Cut up poblano and add it with garlic and cilantro. Juice the four limes and the salt. Blend on high, adding water as necessary to thin the sauce out.
{ October 16, 2006 @ 7:42 pm }
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{ Casseroles }
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Filling:
- 3-4 cups cooked black-eyed peas
- 2 bunches of cleaned and cut spinach
- 1 cup brown rice (cooked)
- 1/2 jalepeno, chopped
- 5 cloves garlic, chopped
- 1 yellow or white onion, diced
- 1.5 tablespoons cumin
- 1/2 tsp chili powder
- 2-3 tsp salt
- 1/2 bunch cilantro, chopped
- 24 tortillas
- monterrey jack cheese
- 1/8 cup coconut oil
Cook onions, garlic and jalepeno in a little coconut oil or butter. Once they begin to soften and the onions begin to carmelize, add spinach and cook for 3 or 4 minutes. Drain water and place in a mixing bowl with black-eyed peas, brown rice, cilantro, spices and salt. Add some cheese to this mixture if you wish (I don’t, and they are really delicious).
Heat some coconut oil to medium heat. Put a corn tortilla in the oil and let it simmer until it is soft (but do not let the edges fry or it will be hard to roll). Put the oil softened tortilla on a cutting board, fill with 2-3 tablespoons of filling and then roll. Place in a glass baking dish. Continue to do this until the dish is full, or the tortillas are rolled up. If there is left over filling, sprinkle over the top (as in picture). Pour a cup or so of sauce over the top (I like to use the tomatillo sauce), and then sprinkle shredded monterey jack on the top. Cook at 375 degrees for 40 minutes.
{ October 13, 2006 @ 4:43 pm }
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{ Breakfast }
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- 1.5 cups flour
- 2 cups rolled oats
- 1/4 cup honey
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup currants
- 1/2 cup chocolate chips
- 1 egg, beaten
- 1/2 cup melted butter, coconut oil or lard
- 1/2 cup water or milk
Mix dry ingredients together in a mixing bowl. In another bowl, mix egg, butter and water. Add the liquids to the dry ingredients to form a dough. Add currants and chocolate chips. Roll into a large ball and then press down until 8-9 inches in diameter. Cut into 8 triangles. Grease a baking sheet and bake at 420 degrees for 15-20 minutes.
{ October 9, 2006 @ 2:30 am }
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{ Salads, Uncategorized }
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- 2-3 cups cherry or early girl tomatoes, any color
- 15 small balls or one large ball fresh motzarella
- 3 sprigs fresh basil
- 2 tablespoons olive oil
- 1/4 tablespoon red wine or balsalmic vinegar
- salt and pepper
Remove stems from tomatoes and wash well, then pat dry with a towel. Cut motzarella balls in half (or if a large ball, cut into chunks) and place in bowl with tomatoes. Remove basil stems and slice or chop, then add to bowl with olive oil and vinegar. Add salt and pepper to taste.
{ October 9, 2006 @ 2:26 am }
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{ Fish }
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- 2 tablespoons horseradish
- 2 tablespoons dijon mustard
- one lime
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves garlic, chopped
- salmon fillet
- 1 cup chicken, veggie stock or wine
Mix horseradish, mustard, juice from lime, olive oil, honey and garlic. Coat fish in this mixture and place in a glass baking dish. Salt and pepper the fish. Allow to sit at room temperature for 30 minutes, marinating.
Pour liquid into pan and cook at 350 degrees for 15-35 minutes (depending on size of fish).
{ October 5, 2006 @ 5:28 pm }
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{ Breads }
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- 1 cup unbleached white flour
- 1 cup cornmeal
- 4 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
Mix dry ingredients. Beat the eggs, oil and milk together. Add the egg mixture to the dry ingredients, but do not mix well. The batter should be lumpy.
Fill muffin cups 2/3 full and bake at 350 degrees for 15-20 minutes.
{ October 5, 2006 @ 5:26 pm }
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{ Dressings }
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This dressing is fantastic, but it has to be made at least one day befor you want to use it. The acids in the onion will be cooked by the vinegar and soy sauce, making for a much sweeter taste.
- 1 small yellow onion
- 1 cup soy sauce
- 1 cup rice wine vinegar
- 1 tablespoon olive oil
Puree the onion in a food processor until it can’t be pureed anymore. The onion particles should be sitting in their own liquid. Add this to a bowl with the soy sauce, rice wine vinegar and olive oil. Allow to sit in the fridge overnight.
This dressing keeps for at least 3 weeks, though I couldn’t tell you more than that, because I’ve always eaten it. If you’re keeping it in the fridge, you need to pull it out about an hour before serving, otherwise, the olive oil will be chunky/hard.
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