1) ROASTED GARLIC - courtesy of allrecipes INGREDIENTS One or more whole heads of garlic. METHOD 1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) 2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. 3 Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.) Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed. 4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta. 2) HASH BROWNS - Courtesy of Gindin INGREDIENTS Potatoes, grated Onion, chopped Olive Oil/Oil of any kind Garlic, minced - if desired DIRECTIONS Heat your pan on medium with oil. Take your potatoes and squeeze excess water out. (If you want garlic, now is the time to put in pan until aromatic and beginning to brown). Take potatoes and onions and put in pan until golden, and then flip. 3) Squash and Cucumber Marinated Salad Recipe courtesy of Ecco INGREDIENTS * MARINADE: * 1/2 cup extra-virgin olive oil * 1/3 cup red wine vinegar * 1 1/2 tablespoons capers * 2 teaspoons finely chopped Calabrese chile * 1 teaspoon dried oregano * 1/4 teaspoon ground black pepper * 1/4 teaspoon kosher salt * 5 cloves garlic, roasted * SALAD: * 1 pound summer squash (preferably a mix of colors), very thinly sliced * 4 ounces finely grated carrot * 4 ounces thinly sliced Persian cucumber * 1/2 ounce capers, fried * Extra-virgin olive oil, for drizzling DIRECTIONS For the marinade: Add the oil, vinegar, capers, chile, oregano, pepper, salt and roasted garlic to a blend, and blend until smooth. Transfer the marinade to a saucepan and warm slightly over medium heat. For the salad: Combine the squash, carrot and cucumber in large bowl. Pour the warmed marinade over the vegetables and let sit at room temperature for 1 hour. Divide the salad among four plates. Top each portion with some of the fried capers and drizzle with olive oil. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results. 4) Stir-Fried Sesame Kale and Red Cabbage courtesy of Nava Atlas - Wild About Greens The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and kale retain their bright colors. Keep the recipe really simple, as in the basic recipe, or vary it with the additions suggested following the instructions. From Wild About Greens by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen. INGREDIENTS Serves: 6 * 1 good sized bunch kale (8 to 10 ounces), preferably curly green or lacinato * 1/2 small head or 1/3 medium head red cabbage * 1 tablespoon olive oil * 1 medium red onion, quartered and thinly sliced * 2 teaspoons grated fresh or jarred ginger * 1 tablespoon dark sesame oil * 1 to 2 tablespoons sesame seeds (preferably unhulled) * Salt and freshly ground pepper to taste * Dried hot red pepper flakes or other spicy condiment to taste, optional DIRECTIONS Strip the kale leaves from the stems. Stacking a few leaves atop one another, cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise discard. Cut the red cabbage into thin slices, 2 to 3 inches long. Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until golden and soft. Add the kale and cabbage. Turn the heat up to high and stir-fry for 3 to 4 minutes, stirring frequently, until both are brightly colored and tender crisp. If the pan needs a bit more moisture, sprinkle in a little water, but not too much! Remove from the heat. Stir in the sesame oil and sesame seeds. Season with salt and pepper and a little hot stuff if you’d like, and serve at once. [Stir-fried sesame kale and red cabbage] Variations and additions: You can add a small amount of another vegetable or two to this simple vegetable combination, depending on what you have on hand. Use any of the following, adding them at the same time as the kale and cabbage. * 1 medium red bell pepper, cut into long narrow strips * 1 cup fresh or frozen corn kernels (thawed) * 8 to 10 baby carrots, quartered lengthwise
Posted on: Wed, 06 Aug 2014 01:09:32 +0000
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