3 Clementines, washed but unpeeled
3/4 c sugar
Cut the oranges into quarters, removing any seeds or pithy centers. Place the quartered clementines in a blender or food processor and pulse until the peel reaches the desired size (1/8 inch to 1/4 inch.) Place the mixture in a microwave safe glass dish and add the sugar.
Microwave on high one minute. Stir then heat again for 30 seconds. Repeat in 30-second intervals on high until the mixture thickens slightly. Store, tightly covered in the refrigerator for up to one week.
Makes 1 1/2 cups.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 678.
Thursday, February 23, 2012
Vegetable Broth
16 cups water
1 large onion, halved
4 medium tomatoes, halved
2 ribs celery, trimmed
2 whole carrots, peeled and coarsely chopped
1 1/2 tsp salt
1 TBS tomato paste
6 whole black peppercorns
1 bunch fresh parsley or 1 TBS dried parsley
1 small bunch fresh thyme or 1 tsp dried thyme
6 dill seeds.
Fill 6 quart stockpot with water and add all the ingredients. Bring the water to a boil slowly over medium heat. Simmer, covered 2 hours.
Strain the mixture through a sieve and ladle into freezer-safe containers. Refrigerate until cool, then freeze for up to 3 months.
Makes 16 cups.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 677.
1 large onion, halved
4 medium tomatoes, halved
2 ribs celery, trimmed
2 whole carrots, peeled and coarsely chopped
1 1/2 tsp salt
1 TBS tomato paste
6 whole black peppercorns
1 bunch fresh parsley or 1 TBS dried parsley
1 small bunch fresh thyme or 1 tsp dried thyme
6 dill seeds.
Fill 6 quart stockpot with water and add all the ingredients. Bring the water to a boil slowly over medium heat. Simmer, covered 2 hours.
Strain the mixture through a sieve and ladle into freezer-safe containers. Refrigerate until cool, then freeze for up to 3 months.
Makes 16 cups.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 677.
Black-Eyed Peas with Collard Greens
2 TBS olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound collard greens, rinsed and cleaned
4 c vegetable broth
1 can (14 oz) black-eyed peas, rinsed and drained
salt and pepper to taste
1 tsp cider vinegar
4 cups hot cooked brown rice
In a deep heavy pot, heat the oil over medium heat. Add onion and garlic and cook until onion is soft and translucent.
While onion mixture is cooking, discard stems and center of collards and finely chop the leaves. Add collards and broth to the onion mixture and simmer until the collards are tender, about 20 minutes.
Rinse and drain the black-eyed peas. In a bowl, mash half of the beans with a fork. Stir mashed and whole beans into the onion-collard mixture and simmer 5 minutes. Add salt and pepper to taste and stir in vinegar. Serve hot over cooked rice.
Serves 4.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 238.
1 medium onion, chopped
1 garlic clove, minced
1/2 pound collard greens, rinsed and cleaned
4 c vegetable broth
1 can (14 oz) black-eyed peas, rinsed and drained
salt and pepper to taste
1 tsp cider vinegar
4 cups hot cooked brown rice
In a deep heavy pot, heat the oil over medium heat. Add onion and garlic and cook until onion is soft and translucent.
While onion mixture is cooking, discard stems and center of collards and finely chop the leaves. Add collards and broth to the onion mixture and simmer until the collards are tender, about 20 minutes.
Rinse and drain the black-eyed peas. In a bowl, mash half of the beans with a fork. Stir mashed and whole beans into the onion-collard mixture and simmer 5 minutes. Add salt and pepper to taste and stir in vinegar. Serve hot over cooked rice.
Serves 4.
From 1,000 Gluten-Free Recipes by Carol Fenster, p. 238.
Gigante Beans with Tomato Sauce
1/2 c dried gigante beans (or Great Northern White beans)
1 bay leaf
1 tsp salt
1/2 tsp black pepper
2 TBS olive oil
1 onion, diced
1 large carrot, peeled and diced
1 large stalk celery, diced
2 medium ripe tomatoes, diced
1 large garlic clove, chopped
1/2 tsp crushed red pepper
1 1/2 tsp fresh thyme
salt and pepper to taste
1 c chopped parsley
Rinse beans and soak in a bowl overnight. Drain and rinse well. Place them in a heavy deep pot and add water to the height of 5 inches above the beans.
Add the bay leaf and bring to a boil, skimming any foam that rises. Reduce heat and simmer, covered 1-2 hours until the beans are tender. Add 1/2 tsp salt and some pepper and cook 10 minutes more. Drain and discard the bay leaf.
In a large skillet, heat the oil and add vegetables and the remaining seasonings. Reduce the heat to low and cook, covered until the vegetables are tender, or about 10 minutes. Add the tomatoes, garlic, crushed red pepper and lemon zest and cook 1 minute.
Add the beans and thyme to the skillet and cook on low about 10 minutes. Season to taste. Toss with parsley just before serving at room temperature.
Serves 4.
From 1,000 Gluten Free Recipes by Carol Fenster, p. 236.
1 bay leaf
1 tsp salt
1/2 tsp black pepper
2 TBS olive oil
1 onion, diced
1 large carrot, peeled and diced
1 large stalk celery, diced
2 medium ripe tomatoes, diced
1 large garlic clove, chopped
1/2 tsp crushed red pepper
1 1/2 tsp fresh thyme
salt and pepper to taste
1 c chopped parsley
Rinse beans and soak in a bowl overnight. Drain and rinse well. Place them in a heavy deep pot and add water to the height of 5 inches above the beans.
Add the bay leaf and bring to a boil, skimming any foam that rises. Reduce heat and simmer, covered 1-2 hours until the beans are tender. Add 1/2 tsp salt and some pepper and cook 10 minutes more. Drain and discard the bay leaf.
In a large skillet, heat the oil and add vegetables and the remaining seasonings. Reduce the heat to low and cook, covered until the vegetables are tender, or about 10 minutes. Add the tomatoes, garlic, crushed red pepper and lemon zest and cook 1 minute.
Add the beans and thyme to the skillet and cook on low about 10 minutes. Season to taste. Toss with parsley just before serving at room temperature.
Serves 4.
From 1,000 Gluten Free Recipes by Carol Fenster, p. 236.
Cannellini Beans with Spinach
2 TBS olive oil
1 can cannellini beans, drained
2 garlic cloves, minced
1/4 tsp red pepper
2 bunches baby spinach, about 2 pounds, washed
1/4 c Parmesan cheese (optional)
salt and pepper to taste
Heat the oil in a deep skillet. Add the beans, garlic and red pepper and simmer for 10 minutes. Reduce the heat and add spinach, cover and simmer until the spinach is just cooked, about 5 minutes. Stir in the cheese and season.
Serves 4.
From 1,000 Gluten Free Recipes by Carol Fenster p. 235.
1 can cannellini beans, drained
2 garlic cloves, minced
1/4 tsp red pepper
2 bunches baby spinach, about 2 pounds, washed
1/4 c Parmesan cheese (optional)
salt and pepper to taste
Heat the oil in a deep skillet. Add the beans, garlic and red pepper and simmer for 10 minutes. Reduce the heat and add spinach, cover and simmer until the spinach is just cooked, about 5 minutes. Stir in the cheese and season.
Serves 4.
From 1,000 Gluten Free Recipes by Carol Fenster p. 235.
Pasta with Butternut Squash and Sage
2 TBS olive oil
2 C cubed peeled butternut squash, cut into 1/2 inch pieces
3 TBS balsamic vinegar
1 tsp salt
1/2 tsp black pepper
2 TBS fresh sage
4 oz gluten-free linguini
1/4 c chopped toasted walnuts for garnish
1/4 c Parmesan cheese or alternate, optional
Pour 1 TBS olive oil in heavy skillet. Toss the squash in a zip-lock back with the vinegar, salt and pepper. Add to the skillet and cook over low heat about 15-25 minutes until squash is tender and lightly browned. Stir occasionally to prevent burning. Remove the squash from the heat and stir in the sage. Set aside.
Bring a large pot of water to boil. Add linguini until al-dente, drain well. Add to the skillet along with the remaining TBS of oil and toss well. Serve hot, garnished with the chopped walnuts and Parmesan cheese as desired.
Serves 4
From the book 1,000 Gluten Free Recipes by Carol Fenster p. 197.
2 C cubed peeled butternut squash, cut into 1/2 inch pieces
3 TBS balsamic vinegar
1 tsp salt
1/2 tsp black pepper
2 TBS fresh sage
4 oz gluten-free linguini
1/4 c chopped toasted walnuts for garnish
1/4 c Parmesan cheese or alternate, optional
Pour 1 TBS olive oil in heavy skillet. Toss the squash in a zip-lock back with the vinegar, salt and pepper. Add to the skillet and cook over low heat about 15-25 minutes until squash is tender and lightly browned. Stir occasionally to prevent burning. Remove the squash from the heat and stir in the sage. Set aside.
Bring a large pot of water to boil. Add linguini until al-dente, drain well. Add to the skillet along with the remaining TBS of oil and toss well. Serve hot, garnished with the chopped walnuts and Parmesan cheese as desired.
Serves 4
From the book 1,000 Gluten Free Recipes by Carol Fenster p. 197.
Penne in Tomato Artichoke Sauce
1 can petite diced tomatoes, including juice
2 tsp fresh basil
1 tsp fresh oregano
1 tsp fresh thyme
1/4 tsp sugar
1/8 tsp salt
1/8 tsp red pepper
dash black pepper
1 jar (4.5 oz) marinated artichokes, drained and coarsely chopped
1/2 LB gluten free penne pasta
Boil water for the pasta. In a saucepan, add all ingredients, chopped, except artichokes and pasta. Bring to a boil, reduce and simmer 10-15 minutes. Cook pasta and drain. Add artichokes and warm through before serving. Serve sauce over pasta. Serves 4.
From 1,000 Gluten Free Recipes by Carol Fenster p. 197.
2 tsp fresh basil
1 tsp fresh oregano
1 tsp fresh thyme
1/4 tsp sugar
1/8 tsp salt
1/8 tsp red pepper
dash black pepper
1 jar (4.5 oz) marinated artichokes, drained and coarsely chopped
1/2 LB gluten free penne pasta
Boil water for the pasta. In a saucepan, add all ingredients, chopped, except artichokes and pasta. Bring to a boil, reduce and simmer 10-15 minutes. Cook pasta and drain. Add artichokes and warm through before serving. Serve sauce over pasta. Serves 4.
From 1,000 Gluten Free Recipes by Carol Fenster p. 197.
Tuscan Bean Soup
1/4 c olive oil
1 small onion
1 carrot
2 cans cannellini beans, drained and rinsed
1 medium ripe tomato, chopped
2 TBS Italian parsley chopped
1 tsp rubbed sage
1 TBS tomato paste
Salt and pepper
2 C chicken broth
In a heavy saucepan, heat the oil over medium heat. Add the onion and carrot slices, cook until soft about 5-7 minutes. Add remaining ingredients and simmer covered 30 minutes to an hour, until vegetables are tender. Add more broth or water if soup becomes dry. Serve hot. Makes 4 servings.
From 1,000 Gluten Free Recipes by Carol Fenster, p. 173.
1 small onion
1 carrot
2 cans cannellini beans, drained and rinsed
1 medium ripe tomato, chopped
2 TBS Italian parsley chopped
1 tsp rubbed sage
1 TBS tomato paste
Salt and pepper
2 C chicken broth
In a heavy saucepan, heat the oil over medium heat. Add the onion and carrot slices, cook until soft about 5-7 minutes. Add remaining ingredients and simmer covered 30 minutes to an hour, until vegetables are tender. Add more broth or water if soup becomes dry. Serve hot. Makes 4 servings.
From 1,000 Gluten Free Recipes by Carol Fenster, p. 173.
Saturday, February 11, 2012
Ezekial Bread
This bread supposedly is so healthy to eat that one could live off of it by itself. Hence the name...
Ezekial bread:
20 parts wheat
12 parts spelt
4 parts hulled barley
2 parts hulled millet
2 parts lentil
2 parts pinto beans
1 part great northern beans
1 part kidney beans
This is complete in nutrients, containing all 8 essential amino acids.
To make the bread:
4 c warm water
1 c honey
1/2 c oil
2 TBS yeast
2 t salt
5 1/4 c Ezekial Mix flour
Measure water, honey, oil and yeast into large bowl. Mix and set aside for 5 minutes until frothy. Add salt and all of the flour. Mix with spoon until stretchy and elastic, about 7 minutes. Pour into 3 greased bread pans in even amounts. Set oven to the lowest temperature and let rise 15-20 minutes. Level should be within 1/2 inch of the top of the pan. Do not let it rise any further or you will have a major gooey mess in your oven. Without opening the oven, turn the heat up to 350 degrees and cook for 25-30 minutes.
(I used the flour in a regular recipe. Seems it will take some experimentation to get that right. I think it will turn out better cut with some white flour, it came out heavy. Melanie)
Ezekial bread:
20 parts wheat
12 parts spelt
4 parts hulled barley
2 parts hulled millet
2 parts lentil
2 parts pinto beans
1 part great northern beans
1 part kidney beans
This is complete in nutrients, containing all 8 essential amino acids.
To make the bread:
4 c warm water
1 c honey
1/2 c oil
2 TBS yeast
2 t salt
5 1/4 c Ezekial Mix flour
Measure water, honey, oil and yeast into large bowl. Mix and set aside for 5 minutes until frothy. Add salt and all of the flour. Mix with spoon until stretchy and elastic, about 7 minutes. Pour into 3 greased bread pans in even amounts. Set oven to the lowest temperature and let rise 15-20 minutes. Level should be within 1/2 inch of the top of the pan. Do not let it rise any further or you will have a major gooey mess in your oven. Without opening the oven, turn the heat up to 350 degrees and cook for 25-30 minutes.
(I used the flour in a regular recipe. Seems it will take some experimentation to get that right. I think it will turn out better cut with some white flour, it came out heavy. Melanie)
Wednesday, February 8, 2012
Lentil and Bulgur Pilaf with Green and Yellow Squash
4 C chicken broth (or 4 c water and 4 boullion cubes)
1 c bulger (or rice)
1 c lentils
1 onion
1 bay leaf
1 tsp salt
1/2 tsp allspice
1/4 tsp pepper
1 TBS lemon juice
1 TBS olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 clove garlic, minced
1 tsp grated lemon zest
1 TBS parsley
1 TBS cilantro
garnish of lemon wedges
Combine broth, bulgar (or rice), lentils, onion, bay leaf, salt and allspice. Bring to a boil. Reduce to low and cover, and cook until liquid is absorbed and lentils are tender. Meanwhile, in a skillet, saute the vegetables and garlic in the olive oil. Stir in parsley and cilantro and lemon zest. Season to taste. Combine together. Makes 8 cups for 6 servings. From Eating Well magazine, March/April 1997, pg. 53. Each serving: 250 calories, 13 grams protein, 3 grams fat, 43 grams carbs, 740 mg sodium, 3 mg cholesterol, 10 grams fiber.
Monday, February 6, 2012
Black Bean and Corn Salsa
4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1/4 red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
2/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
1/4 teaspoon hot sauce, or to taste
Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
This recipe makes a ton, you may want to halve the recipe. My friend Tabitha serves this with baked corn tortilla chips. Soo good!
Garbonzos Make a GREAT Start
My Sister, Stacey, and her husband Tom run a pizza place called Garbonzos in Idaho. Don't know where they came up with that name but we love it. The words 'Garbonzo beans' just roll off of the tongue unlike 'Chick peas' or any other strange name for the lumpy bumpy bean. So to start off our Vegan Recipe Exchange blog, I'm posting Garbonzo Soup! It's the first Vegan meal our whole family embraced, years before we decided to go Vegan. Melanie
Garbanzo Soup (5 STAR)
1 28 oz can plum tomatoes, whole
2 TBS olive oil (or spray oil)
1 15 oz can garbanzo beans
1/2 tsp oregano and basil
1/4 tsp thyme
1 head garlic, peeled and sliced
2 c chicken stock (or vegetable stock)
2 c short-grained rice (regular is fine)
Parmesan cheese (optional)
Heat garlic in olive oil until lightly browned. Hand crush tomatoes over top, add seasonings and chicken stock. Simmer uncovered for 1/2 hour. Meanwhile start rice cooking. Add garbanzos to soup and warm through. Serve rice in a ball in the center of the bowl. Pour soup around rice, shave small amount of cheese over top. This can also be cooked for much longer or in a crock pot.
Garbanzo Soup (5 STAR)
1 28 oz can plum tomatoes, whole
2 TBS olive oil (or spray oil)
1 15 oz can garbanzo beans
1/2 tsp oregano and basil
1/4 tsp thyme
1 head garlic, peeled and sliced
2 c chicken stock (or vegetable stock)
2 c short-grained rice (regular is fine)
Parmesan cheese (optional)
Heat garlic in olive oil until lightly browned. Hand crush tomatoes over top, add seasonings and chicken stock. Simmer uncovered for 1/2 hour. Meanwhile start rice cooking. Add garbanzos to soup and warm through. Serve rice in a ball in the center of the bowl. Pour soup around rice, shave small amount of cheese over top. This can also be cooked for much longer or in a crock pot.
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