Vegetarian

Creamy Mushroom Soup

Getting Started

What You’ll Need

  • 4 tablespoons Butter
  • 4 tablespoons Extra virgin olive oil
  • 2 ½ cups portabella mushrooms
  • 2 ½ cups cremini mushrooms
  • ¼ cup chopped leaks
  • ¼ cup chopped sweet onion
  • ½ teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground coriander
  • 6 cups low sodium beef broth
  • 2 Bay leaves
  • 1/8 cup corn starch
  • 1/8 cup icy cold water
  • 1 cup cream
  • 1 cup half & half

Method

1

Melt butter and oil together and saute the mushrooms until soft add the leaks, onions, seasonings and stir.

2

Pour the broth over the mushrooms and vegetables; add the bay leaves and simmer for 45-50- minutes.

3

Remove from heat and puree the mixture till semi smooth (leaving some chunks of mushrooms)

4

Mix the cornstarch and cold water together and set aside

5

Pour the cream and half & half into the mushroom mixture stir in the cornstarch to thicken


Creamy Mushroom Soup Read More »

Blackberry Vinaigrette Salad

 

Blackberry Vinaigrette Salad

Getting Started

What You’ll Need

  • For the Dressing
  • 1/2 cup extra virgin olive oil
  • 1/2 cup vegetable or canola oil
  • 1/4 cup Blackberry Balsamic vinegar (or regular balsamic)
  • 2 Tablespoons honey or brown sugar (more if desired)
  • Or a sugar substitute such as Splenda
  • Pinch of sea salt and cracked black pepper
  • Assortment of fresh greens
  • 1 small zucchini (sliced or chopped)
  • 1 small red onion (sliced)
  • 1 8 oz. package blue cheese
  • Feta or Goat cheese works well in this recipe also
  • 1 small package fresh blackberries

Method

Preparing the spices

1

Whisk the dressing ingredients together in a small bowl and set aside.

2

Assemble the number of plates needed with the fresh greens; whisk the dressing again and drizzle over the salad. Top with the zucchini, red onion slices, blue cheese crumbles and a few fresh blackberries.

3

Store leftover dressing in a pint jar in the refrigerator for up to two weeks. Warm to room temperature and whisk again or shake before serving


Blackberry Vinaigrette Salad Read More »

Chive Salad Dressing

 

Getting Started

What You’ll Need

  • 5-6 baked potatoes sliced (great leftover idea)
  • Or if starting from scratch, microwave or boil the potatoes till just tender
  • 1 fresh leek (sliced thin)
  • ½ red onion (sliced thin)
  • 3-4 tablespoons butter
  • 3-4 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Method

1

Prepare the potatoes, slice and set aside. Slice the leeks and onions; set aside. In a medium size iron skillet melt the butter over medium to high heat; add the sliced potatoes in layers, salt and pepper and fry for 15-20 minutes till golden brown.

2

While potatoes are frying; pan roast in a separate skillet the leeks and onions in the olive oil till tender and slightly charred; 7-10 minutes; remove from heat and set aside

3

Remove iron skillet from heat and place a heavy plate over the skillet; using heavy oven mitts flip skillet over and allow the potatoes to rest onto the plate; top with the fried leeks and onions.

4

Serve immediately


Iron Skillet Potato’s with Fried Leeks and Onions Read More »

Spicy Linguine with Swiss Chard and Mint Pesto

Ingredients

What You’ll Need

  • 9 large cloves garlic (roasted)
  • 1/2 cup toasted pine nuts (divided)
  • 4 serving amt. of Linguine noodles
  • 2 cups Swiss Chard cut into strips
  • 2 tablespoons olive oil2 green onions (chopped)
  • 1 14.5 oz can diced tomatoes (drained)
  • 2 Tablespoons Mint Pesto (recipe below)
  • ½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
  • 5-6 tablespoons grated Parmesan Cheese (for garnish)
  • For Mint Pesto
  • 6 cloves of roasted garlic
  • ¼ cup toasted pine nuts
  • 1 ½ cups fresh mint leaves
  • ¾ cup fresh flat leaf parsley leaves
  • ½ teaspoon coarse salt
  • ½ teaspoon cracked black pepper
  • ¼ cup grated Parmesan
  • ¼ cup extra-virgin olive oil

Method

1

Roast garlic by cutting in half; drizzle with olive oil and wrap in aluminum foil. Bake at 325 degrees for 40-45 minutes till soft and fragrant. Remove from oven; set aside and allow to cool.

2

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

3

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.

4

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

For Mint Pesto

5

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

6

In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the remaining roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss Chard, stir in 2-3 Tablespoons pesto and the pepper flakes.

7

oss to coat (Add some pasta water if a thinner sauce is desired) pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.


Spicy Linguine with Swiss Chard and Mint Pesto Read More »

Getting Started

What you need

  • 2 cups drained well cooked or canned chick peas, drained
  • 1/2 cup Tahini (sesame paste)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2-3 cloves of garlic
  • Pinch of salt and cracked black pepper
  • Pinch of salt and cracked black pepper
  • 1 tablespoon ground cumin
  • 1/2 teaspoon paprika
  • Juice of 1 lemon
  • 1/4 cup Toasted Pine nuts
  • Pinch of dried red pepper flakes
  • Chopped fresh cilantro for garnish

Method

1

Place everything (except the cilantro) into the food processor. Start to blend the mixture and drizzle a little water
or extra lemon juice in until a smooth puree.

2

Place in a bowl or on a plate and carve circular groves through the hummus with a table knife.

3

Drizzle with additional olive oil (it will go into the groves) sprinkle with pine nuts, pepper flakes and cilantro.

4

Serve with Naan bread, pretzel chips or nachos


Homemade Hummus Read More »

 

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Cuisine
    • American
    • French
  • Course
    • Appetizer
    • Breakfast
  • Suitable for Diet
    • Vegetarian
    • Low Salt

For the burger

  • 200g wheat floor
  • 1 tbsp vegetable oil
  • 2 tsp sugar
  • 3 cups water

For the curry

  • 1 tbsp red chilli powder
  • 1 tea spoon vegetable oil
  • 2 tbsp coconut powder
  • 1 cup water

Preparing the spices

1

Take 8-10 red chillies and grind them in fine powder.

2

Mix chilli powder with 1 tsp vegetable oil and add salt to it.



This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

Grilled Eggplant and Tomatoes with Rosemary and Feta Read More »