Carrots, hummus, raspberries & strawberries, a salad of corn, cherry tomatoes, basil, red onion, and lime, and a babybel cheese.. I didn't get a picture until after I dug in :-) Also packed was an Odwalla Blueberry B.
Tuesday, August 14, 2012
Thursday, August 25, 2011
Edible Columbus - Ohio Summer on a Plate
Yesterday I spent the afternoon at an Edible Columbus cooking class, Ohio Summer on a Plate, Tricia Wheeler, editor of the Edible Columbus magazine. Everything she cooked for us was delicious!
The first dish she served us was a watermelon salad alongside corn soup.
Rhoades Farm Watermelon Salad
Sliced watermelon
Wayward seed red onions (or if using regular red onions, soak in water for a while before adding)
Fresh garden mint and chives
Cracked Pepper and salt
3 tbsp local honey
Fresh squeezed juice of one lime
Feta cheese
Whisk together lime juice, honey, salt and pepper. Arrange sliced watermelon, onion, mint and chives on plate. Drizzle with dressing before serving,m season with salt and fresh ground pepper.
Summer Corn Soup
8 cobs fresh shucked sweet corn
1/2 can coconut milk
2 cups corn stock
Handful of basil
1 medium diced white onion
Shuck sweet corn. Simmer cobs covered n water for about an hour (you can freeze corn stock - it is great added to soups throughout the tear. Saute onion until translucent - add sweet corn, saute for a few more minutes. Add coconut milk and a few ladles of corn stock. Add basil leaves. Cook for about 10 minutes. Take basil leaves out. Puree half of soup in a food processor or blender. Add pureed soup back to chunky soup in pot. Heat for a few minutes - garnish with basil.
__________________________________________________________________
The main course that came after this was delicious. Next, we were served pesto pasta with seasonal vegetables. A great bit of advice that I got was to buy a variety of squash, onions, beans and other vegetables at the beginning of the week, cut them all up into similar sizes and shapes, put in a ziploc bag, and add a little olive oil and balsamic, if desired. Then, they will be ready to go anytime during the week - they can be roasted in the oven or cooked on a skillet, and can be added to pasta, used in vegetable sandwiches, or eaten as a side dish.
Summer Garden Vegetable Pasta with Basil Pesto
Selection of summer vegetables - squash, zucchini, baby eggplant, onions, peppers, beans, and any other in season vegeatables
3 garlic cloves
Large punch of basil
1/2 cup pine nut (toasted)
Good freshly grated Parmesan cheese
1/2 cup olive oil
Good quality pasta (she used orecchiette)
Roasted Red Pepper Coulis (to top pasta)
1 red pepper
2 shallots, minced
Cayenne pepper
Smoked paprika
Cut vegetables in similar sizes and shapes. Heat olive oil in heavy skillet (cast iron is best!). Saute vegetables for about 8-10 minutes on medium low heat. Cook pasta according to instructions. Make pesto - best to use a mortar and pestle, alternative chop of food process the following ingredients - basil, pine nuts, garlic, Parmesan cheese, olive oil, salt and pepper to taste. The trick is to chop or process each ingredient individually, and then combine them.
To make the roasted red pepper coulis, roast peppers on stove burner, until charred on each side - place in paper bag, and then peel off charred skin. Combine with shallots, a tablespoon of water, cayenne and smoked paprika to taste in food processor. Add salt to taste. Garnish pasta with red pepper coulis.
We were also given a Jeni's ice cream recipe for the Darkest Chocolate Ice Cream in the World... but I think I'll hold out on that one for a little longer!
The first dish she served us was a watermelon salad alongside corn soup.
Rhoades Farm Watermelon Salad
Sliced watermelon
Wayward seed red onions (or if using regular red onions, soak in water for a while before adding)
Fresh garden mint and chives
Cracked Pepper and salt
3 tbsp local honey
Fresh squeezed juice of one lime
Feta cheese
Whisk together lime juice, honey, salt and pepper. Arrange sliced watermelon, onion, mint and chives on plate. Drizzle with dressing before serving,m season with salt and fresh ground pepper.
Summer Corn Soup
8 cobs fresh shucked sweet corn
1/2 can coconut milk
2 cups corn stock
Handful of basil
1 medium diced white onion
Shuck sweet corn. Simmer cobs covered n water for about an hour (you can freeze corn stock - it is great added to soups throughout the tear. Saute onion until translucent - add sweet corn, saute for a few more minutes. Add coconut milk and a few ladles of corn stock. Add basil leaves. Cook for about 10 minutes. Take basil leaves out. Puree half of soup in a food processor or blender. Add pureed soup back to chunky soup in pot. Heat for a few minutes - garnish with basil.
__________________________________________________________________
The main course that came after this was delicious. Next, we were served pesto pasta with seasonal vegetables. A great bit of advice that I got was to buy a variety of squash, onions, beans and other vegetables at the beginning of the week, cut them all up into similar sizes and shapes, put in a ziploc bag, and add a little olive oil and balsamic, if desired. Then, they will be ready to go anytime during the week - they can be roasted in the oven or cooked on a skillet, and can be added to pasta, used in vegetable sandwiches, or eaten as a side dish.
Summer Garden Vegetable Pasta with Basil Pesto
Selection of summer vegetables - squash, zucchini, baby eggplant, onions, peppers, beans, and any other in season vegeatables
3 garlic cloves
Large punch of basil
1/2 cup pine nut (toasted)
Good freshly grated Parmesan cheese
1/2 cup olive oil
Good quality pasta (she used orecchiette)
Roasted Red Pepper Coulis (to top pasta)
1 red pepper
2 shallots, minced
Cayenne pepper
Smoked paprika
Cut vegetables in similar sizes and shapes. Heat olive oil in heavy skillet (cast iron is best!). Saute vegetables for about 8-10 minutes on medium low heat. Cook pasta according to instructions. Make pesto - best to use a mortar and pestle, alternative chop of food process the following ingredients - basil, pine nuts, garlic, Parmesan cheese, olive oil, salt and pepper to taste. The trick is to chop or process each ingredient individually, and then combine them.
To make the roasted red pepper coulis, roast peppers on stove burner, until charred on each side - place in paper bag, and then peel off charred skin. Combine with shallots, a tablespoon of water, cayenne and smoked paprika to taste in food processor. Add salt to taste. Garnish pasta with red pepper coulis.
We were also given a Jeni's ice cream recipe for the Darkest Chocolate Ice Cream in the World... but I think I'll hold out on that one for a little longer!
Friday, November 5, 2010
Tofu Noodle Soup
1 tbsp canola oil
3 carrots, thinly sliced
3-4 cloves garlic, minced
1 tbsp ginger, grated
4 cans vegetable broth
2 cups water
1 ½ tbsp white vinegar
2 tbsp rice vinegar
1 bunch green onions
Kale or other cabbage (about ¼ head)
1 pkg firm tofu, cut into small squares
2 tbsp corn starch
2 tbsp chili sauce (or more to taste)
Half a package (7 oz) Phad Thai rice noodles, broken up
In dutch oven or stock pot over medium high, heat canola oil. Add carrots, cook until they just start to get tender. Add garlic and ginger and cook until fragrant, a few seconds. Add broth, water, rice vinegar, and white vinegar. Bring to a boil, stirring occasionally. Add green onions, kale, tofu, corn starch, and chili sauce. Cover and heat until all veggies are tender. Add rice noodles and cook until those are tender, about 5-7 minutes. Enjoy!
3 carrots, thinly sliced
3-4 cloves garlic, minced
1 tbsp ginger, grated
4 cans vegetable broth
2 cups water
1 ½ tbsp white vinegar
2 tbsp rice vinegar
1 bunch green onions
Kale or other cabbage (about ¼ head)
1 pkg firm tofu, cut into small squares
2 tbsp corn starch
2 tbsp chili sauce (or more to taste)
Half a package (7 oz) Phad Thai rice noodles, broken up
In dutch oven or stock pot over medium high, heat canola oil. Add carrots, cook until they just start to get tender. Add garlic and ginger and cook until fragrant, a few seconds. Add broth, water, rice vinegar, and white vinegar. Bring to a boil, stirring occasionally. Add green onions, kale, tofu, corn starch, and chili sauce. Cover and heat until all veggies are tender. Add rice noodles and cook until those are tender, about 5-7 minutes. Enjoy!
Broccoli Pesto with Bowties
6 Tbs. blanched hazelnuts, plus more for garnish, optional
2 cups broccoli florets
1 1/2 cups loosely packed parsley leaves
1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional
1/2 cup mint leaves
...4 tsp. lemon juice
1 1/2 tsp. grated lemon zest
1 1/2 tsp. capers, rinsed and drained, optional
5 large garlic cloves, peeled
12 oz. farfalle pasta
1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.
2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired.
4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using,
and drizzle with olive oil, if desired.
from Vegetarian Times
1 1/2 cups loosely packed parsley leaves
1/4 cup plus 2 Tbs. olive oil, plus more for drizzling, optional
1/2 cup mint leaves
...4 tsp. lemon juice
1 1/2 tsp. grated lemon zest
1 1/2 tsp. capers, rinsed and drained, optional
5 large garlic cloves, peeled
12 oz. farfalle pasta
1. Toast hazelnuts in skillet 3 to 5 minutes, or until golden, shaking skillet often. Cool, coarsely chop, and set aside.
2. Meanwhile, bring large pot of water to a boil. Cook broccoli in boiling water 2 to 3 minutes, or until tender. Remove with slotted spoon. Drain, and rinse under cold water. Drain again.
3. Pulse hazelnuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, capers (if using), and garlic in food processor until smooth. Season with salt and pepper, if desired.
4. Cook farfalle according to package directions in broccoli cooking water. Reserve 1/4 cup cooking water before draining. Toss farfalle with pesto and pasta cooking water. Garnish with toasted hazelnuts, if using,
and drizzle with olive oil, if desired.
from Vegetarian Times
Butternut Squash Enchiladas
Still celebrating my favorite vegetable. My dad made these Butternut Squash Enchiladas for me a while ago, they were awesome! I'm serving it with Spanish rice.
Butternut Squash Enchiladas:
Butternut Squash Enchiladas:
1 Tbs. olive oil
1 butternut squash (11/2 lb.), halved and seeded1 medium onion, diced (1 cup)
1–2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
1 clove garlic, minced (1 tsp. )
3 oz. reduced-fat cream cheese
...1 tsp. ground cumin
1/2 tsp. ground nutmeg
3 green onions, chopped (1/3 cup)
1 16-oz. can enchilada sauce
8 whole-wheat or corn tortillas
1 cup shredded reduced-fat Cheddar cheese
1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.
2. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.
3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.
4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.
recipe from Vegetarian Times
1 butternut squash (11/2 lb.), halved and seeded1 medium onion, diced (1 cup)
1–2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
1 clove garlic, minced (1 tsp. )
3 oz. reduced-fat cream cheese
...1 tsp. ground cumin
1/2 tsp. ground nutmeg
3 green onions, chopped (1/3 cup)
1 16-oz. can enchilada sauce
8 whole-wheat or corn tortillas
1 cup shredded reduced-fat Cheddar cheese
1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.
2. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.
3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.
4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.
recipe from Vegetarian Times
Spanish Rice:
2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups vegetable broth
...1 cup chunky salsa
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in vegetable broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups vegetable broth
...1 cup chunky salsa
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in vegetable broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed
Butternut Squash Bisque
What's your favorite vegetable? I think mine is butternut squash. There are so many ways to cook it: use it as a filling for ravioli, put it in enchiladas or quesadillas, serve it mashed as a side dish like mashed potatoes, or as a yummy Butternut Squash Bisque! Just made this for a sick friend last night.
1 tbsp canola oil
1 tbsp unsalted butter
½ c diced onion
¾ c diced carrots
4 c peeled and cubed butternut squash
...3 c vegetable stock
Salt and ground black pepper to taste
Nutmeg to taste
½ c heavy cream (optional)
Heat oil and butter in large pot over medium heat. Cook and stir the onion in until tender. Mix the carrots and squash into the pot. Pour in vegetable stock, season with salt, pepper and nutmeg. Bring to a boil, reduce heat to a simmer and cook until all veggies are tender. In a blender or food processor (or with a “boat motor”: http://www.amazon.com/b?ie
from Allrecipes.com
1 tbsp unsalted butter
½ c diced onion
¾ c diced carrots
4 c peeled and cubed butternut squash
...3 c vegetable stock
Salt and ground black pepper to taste
Nutmeg to taste
½ c heavy cream (optional)
Heat oil and butter in large pot over medium heat. Cook and stir the onion in until tender. Mix the carrots and squash into the pot. Pour in vegetable stock, season with salt, pepper and nutmeg. Bring to a boil, reduce heat to a simmer and cook until all veggies are tender. In a blender or food processor (or with a “boat motor”: http://www.amazon.com/b?ie
from Allrecipes.com
Vegan Chilli
My friend Nick made this vegan chilli for me for my birthday weekend. It was amazing! This is not a very precise recipe, but you can add spices and veggies to taste.
2 zucchini (chopped)
1 yellow squash (chopped)
1 medium onion (chopped)
3 cans of seasoned kidney beans
3 cans of diced tomato and green chili peppers
...1 pound "Gimme Lean" vegetarian sausage
1 clove of garlic (minced)
Cumin to taste
Chili powder to taste
Start off by crumbling up then browning the sausage. Then you just add everything else, add your spices until it tastes right, and let it simmer for awhile to cook the zucchini. The tomatoes should provide enough liquid, but if you want to change the consistency, just add water or veggie broth. YUM!
1 yellow squash (chopped)
1 medium onion (chopped)
3 cans of seasoned kidney beans
3 cans of diced tomato and green chili peppers
...1 pound "Gimme Lean" vegetarian sausage
1 clove of garlic (minced)
Cumin to taste
Chili powder to taste
Start off by crumbling up then browning the sausage. Then you just add everything else, add your spices until it tastes right, and let it simmer for awhile to cook the zucchini. The tomatoes should provide enough liquid, but if you want to change the consistency, just add water or veggie broth. YUM!
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