Ingredients
Serves 4
1 tbsp olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
2 celery stalks, trimmed and sliced
1 large parsnip, trimmed, peeled and grated
6 small raw beetroot, trimmed, peeled and grated
1 wheat-free vegetable stock cube
1 tsp wheat-free vegetable bouillon powder
1 tbsp cider vinegar
1 sweet potato, peeled and diced
third of a cucumber, peeled and diced
2 tbsp finely chopped fresh dill
Method
Place the oil, onion, garlic and celery in a large saucepan with 3 tablespoons of water. Cook over a moderate to low heat, stirring frequently, for 3-4 minutes, until soft but not coloured. Add the parsnip, beetroot, stock cube and bouillon powder to the pan with 1.25 litres cold water. Bring to the boil, then lower the heat and simmer for 30 minutes.
Stir in the vinegar and sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.
Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the dill.
Saturday, January 17, 2009
Split pea soup
Ingredients
Serves 4
# 225g yellow split peas, soaked in cold water overnight then rinsed in a sieve
# 1 organic wheat-free vegetable stock cube
# 1 tsp organic vegetable bouillon powder
# 1 medium onion, peeled and sliced
# 1 sweet potato, peeled and chopped
# 3 carrots, peeled and thickly sliced
Method
Place the soaked peas in a large saucepan and cover with 1.5 litres of cold water. Add the stock cube and bouillon powder. Bring to the boil and simmer for 40 minutes, removing any froth with a large spoon.
Halfway through the cooking period, add the vegetables and continue simmering for a further 20 minutes until the peas and vegetables are very tender, stirring occasionally.
Remove from the heat and cool for 5 minutes. Carefully transfer to a food processor or liquidiser (the liquid will be hot so avoid splashes) and blend until smooth (you can also use a stick blender for this job). Return to the pan and heat through gently, stirring regularly. (Add more water if the soup appears to be too thick for your taste.)
Tip
Split pea soup is great for cold winter's days. This one makes keeps really well in the fridge. Add some fresh baby spinach leaves to the soup just before serving if you like.
Serves 4
# 225g yellow split peas, soaked in cold water overnight then rinsed in a sieve
# 1 organic wheat-free vegetable stock cube
# 1 tsp organic vegetable bouillon powder
# 1 medium onion, peeled and sliced
# 1 sweet potato, peeled and chopped
# 3 carrots, peeled and thickly sliced
Method
Place the soaked peas in a large saucepan and cover with 1.5 litres of cold water. Add the stock cube and bouillon powder. Bring to the boil and simmer for 40 minutes, removing any froth with a large spoon.
Halfway through the cooking period, add the vegetables and continue simmering for a further 20 minutes until the peas and vegetables are very tender, stirring occasionally.
Remove from the heat and cool for 5 minutes. Carefully transfer to a food processor or liquidiser (the liquid will be hot so avoid splashes) and blend until smooth (you can also use a stick blender for this job). Return to the pan and heat through gently, stirring regularly. (Add more water if the soup appears to be too thick for your taste.)
Tip
Split pea soup is great for cold winter's days. This one makes keeps really well in the fridge. Add some fresh baby spinach leaves to the soup just before serving if you like.
African Nut Stew
Serves 8-10.
3 Tbsp (30 mL) soy sauce
1 onion, sliced
2 cups (500 mL) yams, diced in 1-in (2.5-cm) cubes
1 carrot, sliced
1 celery stalk, sliced
1 red bell pepper, diced
4 cups (1 L) vegetable stock
1 15-oz (465-g) can garbanzo beans
1 15-oz (465-g) can crushed tomatoes
1/2 cup (125 mL) fresh cilantro, chopped
1/3 cup (80 mL) natural peanut butter (or almond butter)
2 tsp (10 mL) curry powder
Heat 1/2 cup (125 mL) of water and the soy sauce in a large pot. Add onion and yams. Cook over high heat, stirring occasionally, for 5 minutes. Add carrot, celery, and pepper. Cover and cook 5 minutes, stirring occasionally. Add tomatoes, stock, garbanzo beans, and cilantro. Blend peanut butter with 1/3 cup (80 mL) of water, then add it to the soup along with the curry powder. Stir, then cover and simmer 10 minutes.
This soup freezes well. Serve with cooked grains or whole grain toast and a green salad.
3 Tbsp (30 mL) soy sauce
1 onion, sliced
2 cups (500 mL) yams, diced in 1-in (2.5-cm) cubes
1 carrot, sliced
1 celery stalk, sliced
1 red bell pepper, diced
4 cups (1 L) vegetable stock
1 15-oz (465-g) can garbanzo beans
1 15-oz (465-g) can crushed tomatoes
1/2 cup (125 mL) fresh cilantro, chopped
1/3 cup (80 mL) natural peanut butter (or almond butter)
2 tsp (10 mL) curry powder
Heat 1/2 cup (125 mL) of water and the soy sauce in a large pot. Add onion and yams. Cook over high heat, stirring occasionally, for 5 minutes. Add carrot, celery, and pepper. Cover and cook 5 minutes, stirring occasionally. Add tomatoes, stock, garbanzo beans, and cilantro. Blend peanut butter with 1/3 cup (80 mL) of water, then add it to the soup along with the curry powder. Stir, then cover and simmer 10 minutes.
This soup freezes well. Serve with cooked grains or whole grain toast and a green salad.
Lemon Herb Yogurt Sauce
(serves 2)
1/2 cup (125 mL) plain low fat yogurt
1 tbsp (15 mL) each minced fresh Italian parsley and mint
1 small clove garlic, minced
1/2 tsp (2 mL) finely grated lemon rind
Pinch salt
In bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Great for chickpea patties, falafel etc
1/2 cup (125 mL) plain low fat yogurt
1 tbsp (15 mL) each minced fresh Italian parsley and mint
1 small clove garlic, minced
1/2 tsp (2 mL) finely grated lemon rind
Pinch salt
In bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Great for chickpea patties, falafel etc
Baked Chickpea Patties
Makes 2 servings
On their own or tucked into a pita, chickpeas make a delicious vegetarian meal.
Ingredients
2 tsp (10 mL) canola oil
1 small onion, finely chopped
2 cloves garlic, minced
Half jalapeno, seeded and minced
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) dried basil
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 egg white
2 tbsp (25 mL) chopped fresh Italian parsley
Directions
In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened. Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth. Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden. Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.
On their own or tucked into a pita, chickpeas make a delicious vegetarian meal.
Ingredients
2 tsp (10 mL) canola oil
1 small onion, finely chopped
2 cloves garlic, minced
Half jalapeno, seeded and minced
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) dried basil
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 egg white
2 tbsp (25 mL) chopped fresh Italian parsley
Directions
In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened. Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth. Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden. Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.
Friday, January 16, 2009
Ful Medames - Egyptian Fava Beans
ul medames is a popular breakfast dish in Egypt. It is served usually with a fried egg and pita bread. The pita bread is sometimes used as a scoop for the fava beans. Ful medames dates back to ancient Egypt.
Ingredients:
1 1/2 lbs of dried fava beans or broad beans
2 cloves crushed garlic
1 tablespoon lemon juice
1/4 cup olive oil
1/2 teaspoon cumin
Preparation:
Soak beans overnight in water.
Drain, and cover with fresh water in large saucepan. Bring to a boil and simmer on low for 45 minutes to 1 hour, or until beans are tender.
Drain and place in medium bowl. Add remaining ingredients. Beans and remaining ingredients can be mashed together, or the beans can be left whole and gently mixed with remaining ingredients. It is more commonly served mashed together.
Serve hot with a fried egg and pita bread.
Ingredients:
1 1/2 lbs of dried fava beans or broad beans
2 cloves crushed garlic
1 tablespoon lemon juice
1/4 cup olive oil
1/2 teaspoon cumin
Preparation:
Soak beans overnight in water.
Drain, and cover with fresh water in large saucepan. Bring to a boil and simmer on low for 45 minutes to 1 hour, or until beans are tender.
Drain and place in medium bowl. Add remaining ingredients. Beans and remaining ingredients can be mashed together, or the beans can be left whole and gently mixed with remaining ingredients. It is more commonly served mashed together.
Serve hot with a fried egg and pita bread.
Tahine Sauce (Taratoor)
Yields about 1.5 Cups
One of the most frequently used sauces in Lebanese cuisine. It is used for fish, Falafel, Kibbeh, grilled lamb or Kafta, to name a few.
1 cup Tahine
¼ cup Lemon juice (or more if you like)
1 tsp mashed garlic
2 tsp ground Cumin
Salt
Mix all the ingredients together with enough water (about 1/2 cup) to make a nice and creamy (NOT PASTY) mixture. The Tahine sauce might seem as if it is going to turn pasty at first but with enough water it will loosen up.
Variation: A very tasty variation on this is to use half the amount of Tahine and substitute a ½ cup yogurt for it. Finish with some fresh chopped parsley if you like. This goes great with Kibbeh.
One of the most frequently used sauces in Lebanese cuisine. It is used for fish, Falafel, Kibbeh, grilled lamb or Kafta, to name a few.
1 cup Tahine
¼ cup Lemon juice (or more if you like)
1 tsp mashed garlic
2 tsp ground Cumin
Salt
Mix all the ingredients together with enough water (about 1/2 cup) to make a nice and creamy (NOT PASTY) mixture. The Tahine sauce might seem as if it is going to turn pasty at first but with enough water it will loosen up.
Variation: A very tasty variation on this is to use half the amount of Tahine and substitute a ½ cup yogurt for it. Finish with some fresh chopped parsley if you like. This goes great with Kibbeh.
Fatteh
This traditional Lebanese breakfast and lunch is a special treat. Tasty and unique fatteh may be prepared in a variety of ways. Here we offer the simplest.
1 cup cooked chickpeas
1 cup yogurt
½ a lemon juiced
½ tsp salt
1/4 cup tahini sauce
2-3 clovse garlic crushed with a dash of salt
1 cup of fried pita chips
¼ cup pine nuts
2 tbsp. butter
Place chickpeas in a serving dish.
In a small bowl combine:
• yogurt
• tahini
• garlic
• salt
• lemon juice
Mix well together.Pour the mixture over the cooked chickpeas.Deep fry the pita bread until golden brown.Let the pita cool.Break the pita into ½ inch pieces.Sauté pine nuts in butter until golden.Sprinkle the pita chip pieces over the yogurt and the chickpeas.Then sprinkle the pine nuts over pita chips.
OR
Eggplant Fatteh (two servings)
One can chickpeas
One small-medium eggplant
3/4 c yogurt (ideally Greek yogurt, which is much thicker than normal yogurt)
1/2 T tahini
1 clove garlic, crushed
1 tsp lemon juice
1-2 pieces of pita bread
Slice the eggplant into 1/2 inch thick rounds. Salt and let sit for half an hour, then bake at 425 for 15 minutes, or until the top browns. Then flip and continue baking until the other side is brown. While the eggplant cooks, drain the chickpeas well, then heat them up. I simmered them in a pot of stock for a few minutes, then drained them. Stir together the yogurt, tahini, garlic, and lemon juice to make the sauce. Lightly toast the pita bread, then cut or break into pieces. When the eggplant is done, layer it in a bowl with the chickpeas. Surround it with pieces of pita bread, then top with the sauce. If you like, garnish with chives or other herbs. Enjoy!
1 cup cooked chickpeas
1 cup yogurt
½ a lemon juiced
½ tsp salt
1/4 cup tahini sauce
2-3 clovse garlic crushed with a dash of salt
1 cup of fried pita chips
¼ cup pine nuts
2 tbsp. butter
Place chickpeas in a serving dish.
In a small bowl combine:
• yogurt
• tahini
• garlic
• salt
• lemon juice
Mix well together.Pour the mixture over the cooked chickpeas.Deep fry the pita bread until golden brown.Let the pita cool.Break the pita into ½ inch pieces.Sauté pine nuts in butter until golden.Sprinkle the pita chip pieces over the yogurt and the chickpeas.Then sprinkle the pine nuts over pita chips.
OR
Eggplant Fatteh (two servings)
One can chickpeas
One small-medium eggplant
3/4 c yogurt (ideally Greek yogurt, which is much thicker than normal yogurt)
1/2 T tahini
1 clove garlic, crushed
1 tsp lemon juice
1-2 pieces of pita bread
Slice the eggplant into 1/2 inch thick rounds. Salt and let sit for half an hour, then bake at 425 for 15 minutes, or until the top browns. Then flip and continue baking until the other side is brown. While the eggplant cooks, drain the chickpeas well, then heat them up. I simmered them in a pot of stock for a few minutes, then drained them. Stir together the yogurt, tahini, garlic, and lemon juice to make the sauce. Lightly toast the pita bread, then cut or break into pieces. When the eggplant is done, layer it in a bowl with the chickpeas. Surround it with pieces of pita bread, then top with the sauce. If you like, garnish with chives or other herbs. Enjoy!
Avocado Carob Pudding
2-3 avocados
1 3/4 cups of dates, pitted and cut up
1/2-3/4 c of water
3 Tbsp raw carob (or cocoa powder if you don't like carob-- it's all good)
In a blender, place avocados and blend until smooth. Add dates a few at a time with water and blend until smooth. Add carob and blend until mixed in. Chill. Serves 4-6.
1 3/4 cups of dates, pitted and cut up
1/2-3/4 c of water
3 Tbsp raw carob (or cocoa powder if you don't like carob-- it's all good)
In a blender, place avocados and blend until smooth. Add dates a few at a time with water and blend until smooth. Add carob and blend until mixed in. Chill. Serves 4-6.
Chai
Chai is a spicy milk tea originating in India. Combining the health benefits of cloves, cinnamon, ginger, and black tea, it packs an antioxidant wallop.
8 whole cloves
3 cinnamon sticks, broken in half
4 whole allspice berries
2 tsp (10 mL) fresh ginger, diced
6 whole black peppercorns
6 black cardamom seeds
2 Tbsp (30 mL) loose Darjeeling* tea or 6 Darjeeling tea bags
6 cups (1.5 L) water
2 cups (500 mL) skim milk
Honey or sweetener to taste
Place cloves, cinnamon sticks, allspice, ginger, peppercorns, and cardamom seeds into medium saucepan. Add water and bring to boil. When boiling, add tea. Cover and boil for 5 minutes.
Add milk, bring to a simmer, cover, and continue simmering for 15 minutes. If you love stronger tea, continue simmering for up to 1 hour. When the tea has reached your desired strength, remove from heat; strain into cups or mugs. Add honey or sweetener to taste.
*According to tea connoisseurs, Darjeeling, with its unique muscatel flavour, is considered the “champagne of teas.” You may substitute with a strong breakfast tea blend.
Makes 8 cups (2 L).
8 whole cloves
3 cinnamon sticks, broken in half
4 whole allspice berries
2 tsp (10 mL) fresh ginger, diced
6 whole black peppercorns
6 black cardamom seeds
2 Tbsp (30 mL) loose Darjeeling* tea or 6 Darjeeling tea bags
6 cups (1.5 L) water
2 cups (500 mL) skim milk
Honey or sweetener to taste
Place cloves, cinnamon sticks, allspice, ginger, peppercorns, and cardamom seeds into medium saucepan. Add water and bring to boil. When boiling, add tea. Cover and boil for 5 minutes.
Add milk, bring to a simmer, cover, and continue simmering for 15 minutes. If you love stronger tea, continue simmering for up to 1 hour. When the tea has reached your desired strength, remove from heat; strain into cups or mugs. Add honey or sweetener to taste.
*According to tea connoisseurs, Darjeeling, with its unique muscatel flavour, is considered the “champagne of teas.” You may substitute with a strong breakfast tea blend.
Makes 8 cups (2 L).
Digestive Chai
12-15 green cardamom pods
5 1/2 cups (1.4 L) water
1 1/2 tsp (7 mL) fennel seeds
2 Tbsp (30 mL) sugar
5 teabags
3/4 cup (180 mL) milk
Place a small bowl and tea strainer beside the stove. With a knife or your hands, peel the green cardamom skins halfway so you can see the seeds inside. In a kettle or a large pot, combine water, cardamom pods, fennel, and sugar; stir once, then bring to a boil on medium-high heat. As soon as the water starts to boil vigorously, add teabags. Stir once and boil for 1 minute, or 1 1/2 minutes for slightly stronger tea. Using a spoon, remove teabags and place them in the bowl. Discard these later.
Reduce the heat to medium and add milk. Heat for 30 to 45 seconds, then turn off heat. Place the tea strainer over each cup individually and fill. You should have enough to fill 6 cups.
5 1/2 cups (1.4 L) water
1 1/2 tsp (7 mL) fennel seeds
2 Tbsp (30 mL) sugar
5 teabags
3/4 cup (180 mL) milk
Place a small bowl and tea strainer beside the stove. With a knife or your hands, peel the green cardamom skins halfway so you can see the seeds inside. In a kettle or a large pot, combine water, cardamom pods, fennel, and sugar; stir once, then bring to a boil on medium-high heat. As soon as the water starts to boil vigorously, add teabags. Stir once and boil for 1 minute, or 1 1/2 minutes for slightly stronger tea. Using a spoon, remove teabags and place them in the bowl. Discard these later.
Reduce the heat to medium and add milk. Heat for 30 to 45 seconds, then turn off heat. Place the tea strainer over each cup individually and fill. You should have enough to fill 6 cups.
Laxative Jam Recipe
1 cup pitted prunes
1 cup pitted dates (or apricots for different flavor)
1 cup boiling water (or orange juice)
Bring water to a boil in a medium-sized saucepan. Cut or chop dates and prunes into small pieces. Add to boiling water, and cook until mixture is thick. Use 1 tablespoon per day. Yield: Approximately 20 tablespoons.
1 cup pitted dates (or apricots for different flavor)
1 cup boiling water (or orange juice)
Bring water to a boil in a medium-sized saucepan. Cut or chop dates and prunes into small pieces. Add to boiling water, and cook until mixture is thick. Use 1 tablespoon per day. Yield: Approximately 20 tablespoons.
Lax Recipes
8 ounce of milk should be mixed with about 3 ounces of prune juice in addition to little drops of licorice extract and should be taken in morning to treat constipation as soon as possible.
Immerse 10-12 big raisins (or grapes) in a cup of milk and bring to boil, first eat the raisins then drink the milk.
Mix 1/4 teaspoon of Epsom salt to 1/2 a glass of water and drink (bitter but wonderful).
One or two teaspoons of aloe gel can be taken two times in a day.
Mix 1 teaspoon apple cider vinegar and 1 teaspoon honey in a glass of water, and drink.
Warm water with lemon and honey
Egyptian licorice tea or Fennel Tea
Immerse 10-12 big raisins (or grapes) in a cup of milk and bring to boil, first eat the raisins then drink the milk.
Mix 1/4 teaspoon of Epsom salt to 1/2 a glass of water and drink (bitter but wonderful).
One or two teaspoons of aloe gel can be taken two times in a day.
Mix 1 teaspoon apple cider vinegar and 1 teaspoon honey in a glass of water, and drink.
Warm water with lemon and honey
Egyptian licorice tea or Fennel Tea
Power Pudding Recipe
1 cup applesauce (or prunes)
3/4 cup prune juice (or apple juice)
1 cup of unprocessed wheat bran (Or Flaxseed)
Mix together in a small storage container; applesauce, prune juice and wheat bran until it forms a pasty pudding. Take one tablespoon every morning followed by a full glass of water. Drink some water throughout the day.
3/4 cup prune juice (or apple juice)
1 cup of unprocessed wheat bran (Or Flaxseed)
Mix together in a small storage container; applesauce, prune juice and wheat bran until it forms a pasty pudding. Take one tablespoon every morning followed by a full glass of water. Drink some water throughout the day.
Fruit Lax Recipe
2 oz (56 g) senna leaves (health food store)
8 oz (224g) pitted prunes (works out to be about a cup)
8 oz (224g) figs (ensure a moist brand, works out to be about a cup)
2 cups of pitted dates
2 cups of dark raisins
8 cups of boiling water
2 cups of brown sugar
Pour the boiling over the senna leaves. Let steep 10-15 minutes, then strain the leaves out. Longer is not better. Do make sure that the leaves have lots of room ie use a big pot.
Put all the ingredients and the senna liquid into a large non-stick pan and cook for about 30 minutes (until soft and liquid is absorbed). Stir often.
Process with blender in small amounts.
Keep in refrigerator. I keep our a pint jar and freeze the rest. No problems after six months of doing this.
Start with one tablespoon each morning and build up from there.
8 oz (224g) pitted prunes (works out to be about a cup)
8 oz (224g) figs (ensure a moist brand, works out to be about a cup)
2 cups of pitted dates
2 cups of dark raisins
8 cups of boiling water
2 cups of brown sugar
Pour the boiling over the senna leaves. Let steep 10-15 minutes, then strain the leaves out. Longer is not better. Do make sure that the leaves have lots of room ie use a big pot.
Put all the ingredients and the senna liquid into a large non-stick pan and cook for about 30 minutes (until soft and liquid is absorbed). Stir often.
Process with blender in small amounts.
Keep in refrigerator. I keep our a pint jar and freeze the rest. No problems after six months of doing this.
Start with one tablespoon each morning and build up from there.
Tyler Florence's regular and reduced carb pizza dough
3 Pizza Crusts
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting ( for low carb replace 3 cups of flour with
1 1/2 cups of White Flour,1 cup Soy Flour, 1/2 cup Flaxseed Meal)
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting ( for low carb replace 3 cups of flour with
1 1/2 cups of White Flour,1 cup Soy Flour, 1/2 cup Flaxseed Meal)
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
Yogurt Cheese (Labneh)
This is a good substitute for cheesey or creamy recipe.
2 cups plain low fat or nonfat yogurt
Be sure that the yogurt you use does not contain any added gelatin or other thickener.
Line a sieve with a coffee filter or cheesecloth. Suspend the sieve over a deep bowl. Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out. When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
Discard the liquid in the bowl and refrigerate the yogurt cheese. Use within 1 week, discarding any accumulated liquid before using.
2 cups plain low fat or nonfat yogurt
Be sure that the yogurt you use does not contain any added gelatin or other thickener.
Line a sieve with a coffee filter or cheesecloth. Suspend the sieve over a deep bowl. Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out. When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
Discard the liquid in the bowl and refrigerate the yogurt cheese. Use within 1 week, discarding any accumulated liquid before using.
Fresh Fruit Sponge Cake or Rolls (Roulade)
http://chowtimes.com/2006/12/23/fresh-fruit-cake/
The base is a sponge cake.
Ingredients
4 eggs
1/2 cup sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 cup cake flour or self raising flour
3 tablespoons vegetable oil
1/4 teaspoon vinegar/lemon juice
50ml milk
fresh fruits - strawberries, cantaloupe, kiwi fruit
1 cup whipping cream
3 tablespoons icing sugar
Subs for Whipping Cream: pureed cottage cheese OR pureed ricotta cheese OR silken tofu or yogurt cheese (thickened yogurt with the whey drained away)
Preheat oven to 350F.Sift the cake flour together with the baking powder twice to airate the flour. The sifting of the flour should remove all the lumps. The only step which I think could cause the grittiness is the beating the egg yolk with sugar. You must beat until all the sugar dissolves.Separate the egg yolk from the white and put in two different bowls.In the bowl with the egg white, add the cream of tartar and vinegar and beat until thicken. Add 1/4 cup of sugar and beat further until the mixture shines.In another bowl, beat the egg yolk with the remainder 1/4 cup of sugar until the sugar dissolve.Add milk and vegetable oil into the egg yolk mixture and stir to mix well.Gently fold in the cake flour mixture into the egg yolk mixture.Gently fold in 1/3 of the egg yolk flour mixture into the egg white until blend. Repeat with the remainder of the egg yolk in 1/3 portions. Pour the mixture into g greased or parchment paper lined 8″ circular cake pan for the Fresh Fruit Cake or 10″x15″ jelly roll pan for the swiss roll.Bake the cake in the preheated oven for 25 minutes for the circular cake pan or 16 minutes for the jelly roll pan.Remove the oven and invert the cake on a parchment paper to cool. It is very important to let the cake to cool completely before frosting.
Cut the kiwi and cataloupe into thin slices.Cut the strawberries into thin slices, reserving a few whole strawberries to decorate the center part.Beat the whipping cream and the icing sugar together until thicken.Cut the circular cake into three layers. Spread the whipping cream on the surface of the bottom layer and top with strawberries ices (or your desired fruit). Spread whipping cream on a second layer and place it on top of the first layer. Top the second layer with slices of cantaloupe. Spread whipping cream on the last layer and place it on top of the second layer. Spread whipping cream on the sides of the cake.Decorate the top of the cake with more nicely cut slices of fruit. Place the cake in the refrigerator for at least half and hour before serving.
The base is a sponge cake.
Ingredients
4 eggs
1/2 cup sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 cup cake flour or self raising flour
3 tablespoons vegetable oil
1/4 teaspoon vinegar/lemon juice
50ml milk
fresh fruits - strawberries, cantaloupe, kiwi fruit
1 cup whipping cream
3 tablespoons icing sugar
Subs for Whipping Cream: pureed cottage cheese OR pureed ricotta cheese OR silken tofu or yogurt cheese (thickened yogurt with the whey drained away)
Preheat oven to 350F.Sift the cake flour together with the baking powder twice to airate the flour. The sifting of the flour should remove all the lumps. The only step which I think could cause the grittiness is the beating the egg yolk with sugar. You must beat until all the sugar dissolves.Separate the egg yolk from the white and put in two different bowls.In the bowl with the egg white, add the cream of tartar and vinegar and beat until thicken. Add 1/4 cup of sugar and beat further until the mixture shines.In another bowl, beat the egg yolk with the remainder 1/4 cup of sugar until the sugar dissolve.Add milk and vegetable oil into the egg yolk mixture and stir to mix well.Gently fold in the cake flour mixture into the egg yolk mixture.Gently fold in 1/3 of the egg yolk flour mixture into the egg white until blend. Repeat with the remainder of the egg yolk in 1/3 portions. Pour the mixture into g greased or parchment paper lined 8″ circular cake pan for the Fresh Fruit Cake or 10″x15″ jelly roll pan for the swiss roll.Bake the cake in the preheated oven for 25 minutes for the circular cake pan or 16 minutes for the jelly roll pan.Remove the oven and invert the cake on a parchment paper to cool. It is very important to let the cake to cool completely before frosting.
Cut the kiwi and cataloupe into thin slices.Cut the strawberries into thin slices, reserving a few whole strawberries to decorate the center part.Beat the whipping cream and the icing sugar together until thicken.Cut the circular cake into three layers. Spread the whipping cream on the surface of the bottom layer and top with strawberries ices (or your desired fruit). Spread whipping cream on a second layer and place it on top of the first layer. Top the second layer with slices of cantaloupe. Spread whipping cream on the last layer and place it on top of the second layer. Spread whipping cream on the sides of the cake.Decorate the top of the cake with more nicely cut slices of fruit. Place the cake in the refrigerator for at least half and hour before serving.
Chickpea flour Apricot Loaf
1 cup chickpea flour
1 tsp baking powder
4 tbsp white sugar
3 eggs, lightly beaten
100 gr dried apricots, coarsely chopped
1 tsp almond extract
Preheat oven to 350° Grease a loaf pan.
In a mixing bowl mix together the flour, baking powder, sugar and almond extract. Stir in eggs and the apricots.
Pour into the prepared loaf pan. Bake for 30-35 minutes.
Cool and sprinkle with a confectioners' sugar.
1 tsp baking powder
4 tbsp white sugar
3 eggs, lightly beaten
100 gr dried apricots, coarsely chopped
1 tsp almond extract
Preheat oven to 350° Grease a loaf pan.
In a mixing bowl mix together the flour, baking powder, sugar and almond extract. Stir in eggs and the apricots.
Pour into the prepared loaf pan. Bake for 30-35 minutes.
Cool and sprinkle with a confectioners' sugar.
Edamame Dip
1/2 cup plus 2 tablespoons extra virgin olive oil
1 medium onion, sliced thinly
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 (16-ounce) package frozen shelled edamame
1 cup vegetable stock
Sea salt, to taste
1/2 teaspoons white pepper
2-3 stalks Celery and/or 1 medium tomato
For dip, heat 2 tablespoons olive oil in a sauté pan over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, 8 to 10 minutes. Stir in garlic, parsley and rosemary and cook until fragrant, about 2 minutes. Stir in edamame, followed by stock. Cook until beans are tender and liquid has reduced considerably, 8 to 10 minutes. Let cool slightly.
Pour edamame mixture into a blender. Take care as the ingredients are hot - keep your hand over the blender lid. Purée ingredients, gradually pouring in remaining half cup of olive oil. When completely puréed, add salt and pepper. Taste and adjust seasoning.
Pour dip into a serving bowl. Cover and chill until ready to serve.
1 medium onion, sliced thinly
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 (16-ounce) package frozen shelled edamame
1 cup vegetable stock
Sea salt, to taste
1/2 teaspoons white pepper
2-3 stalks Celery and/or 1 medium tomato
For dip, heat 2 tablespoons olive oil in a sauté pan over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, 8 to 10 minutes. Stir in garlic, parsley and rosemary and cook until fragrant, about 2 minutes. Stir in edamame, followed by stock. Cook until beans are tender and liquid has reduced considerably, 8 to 10 minutes. Let cool slightly.
Pour edamame mixture into a blender. Take care as the ingredients are hot - keep your hand over the blender lid. Purée ingredients, gradually pouring in remaining half cup of olive oil. When completely puréed, add salt and pepper. Taste and adjust seasoning.
Pour dip into a serving bowl. Cover and chill until ready to serve.
Wilted Kale Salad with a Creamy Chipotle Dressing
Serves 4-6
For the wilted kale
4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds
For the dressing
3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice
*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu
* Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.
* Add the tomatoes and hemp seeds to the bowl and mix in by hand.
* Blend all ingredients in a high-speed blender until creamy and mix into kale by hand.
For the wilted kale
4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds
For the dressing
3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice
*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu
* Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.
* Add the tomatoes and hemp seeds to the bowl and mix in by hand.
* Blend all ingredients in a high-speed blender until creamy and mix into kale by hand.
Butternut Squash Soup
( 4 servings)
1 medium butternut squash - cut into smallish pieces
1 medium onion - diced
4 cloves garlic - chopped
2 1/2 to 3 cups water
pepper to taste
herb seasoning (salt-free) to taste or some cumin or curry powder
cooking spray (or 2 tablespoon olive oil if desired)
soy milk or hemp milk if desired
Using cooking spray to coat, saute the onion in a pot or pan until it is soft. Add in the garlic and continue sautéing for a few more minutes. Add the water and squash at the same time and bring to a boil. Turn heat down and simmer for as long as it takes to soften the squash completely, usually less than 45 minutes .Take the contents of the pot and pour it all into a blender. Blend thoroughly, and add in spices to your liking.
This soup does NOT need salt, just a bit of pepper (and herb seasoning if you have it) for a kick. Milk adds a nice touch of creaminess and flavor or add some ground nuts/almonds.
1 medium butternut squash - cut into smallish pieces
1 medium onion - diced
4 cloves garlic - chopped
2 1/2 to 3 cups water
pepper to taste
herb seasoning (salt-free) to taste or some cumin or curry powder
cooking spray (or 2 tablespoon olive oil if desired)
soy milk or hemp milk if desired
Using cooking spray to coat, saute the onion in a pot or pan until it is soft. Add in the garlic and continue sautéing for a few more minutes. Add the water and squash at the same time and bring to a boil. Turn heat down and simmer for as long as it takes to soften the squash completely, usually less than 45 minutes .Take the contents of the pot and pour it all into a blender. Blend thoroughly, and add in spices to your liking.
This soup does NOT need salt, just a bit of pepper (and herb seasoning if you have it) for a kick. Milk adds a nice touch of creaminess and flavor or add some ground nuts/almonds.
Parsely Pesto with Sundried tomatoes
2 cups parsley, chopped
½ cup soaked sun dried tomatoes
¼ to ½ cup pine nuts
1-2 clove garlic, chopped
1 teaspoon lemon juice or more
¼ teaspoon celtic sea salt
¼ cup olive oil
½ cup soaked sun dried tomatoes
¼ to ½ cup pine nuts
1-2 clove garlic, chopped
1 teaspoon lemon juice or more
¼ teaspoon celtic sea salt
¼ cup olive oil
Carrot Soup
(serves 3)
3-4 Cup chopped carrots or 3 -4 big carrots
1 sweet potato (optional, cut down 1 cup of carrots)
1 large onion
1 teaspoon finely chopped garlic
1 teaspoon curry powder
3 cups vegetable stock or water
1 tablespoon cornflour or arrowroot
salt and pepper to taste
some fresh herbs
olive oil
Chop onions and add with garlic and curry powder to hot oil. Cook gently stirring occasionally for about 5 mins. Process carrots in food processer with metal chopping blade. Add with stock to pot, cover and simmer for 10 minutes. Mix arrowroot to a paste with 1/4 cup water and stir into the carrot mixture. Puree or blend & serve topped with parsley, basil pesto or ground nuts.
3-4 Cup chopped carrots or 3 -4 big carrots
1 sweet potato (optional, cut down 1 cup of carrots)
1 large onion
1 teaspoon finely chopped garlic
1 teaspoon curry powder
3 cups vegetable stock or water
1 tablespoon cornflour or arrowroot
salt and pepper to taste
some fresh herbs
olive oil
Chop onions and add with garlic and curry powder to hot oil. Cook gently stirring occasionally for about 5 mins. Process carrots in food processer with metal chopping blade. Add with stock to pot, cover and simmer for 10 minutes. Mix arrowroot to a paste with 1/4 cup water and stir into the carrot mixture. Puree or blend & serve topped with parsley, basil pesto or ground nuts.
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