Yup, I had 3 of my friends helping out in the kitchen today. With so much produce I need help cooking it all and eating it all so we ate a nice big dinner tonight and I sent them home with some left overs. My fridge is now much more manageable and I think we're all exhausted!! So fun though :)
Leek and potato soup
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 3 leeks, white and light green parts washed and sliced into ¼-inch slices
- 1 chopped yellow onion (I used a Spanish Onion)
- ½ teaspoon sea salt (I used Palm Island Premium Red Gold Volcanic Clay Sea Salt
)
- 2 cloves minced garlic (I used Spanish Garlic)
- 2-3 teaspoons fresh rosemary leaves (I used some from my garden)
- 1 pound potatoes, cubed into ½-inch cubes (white or yellow variety). Best potato bets from the supermarkets are Yukon, Russet, or Idahos. At my farmer’s market, I’ll get German Butterball or Ozette potatoes
- 4 cups vegetable stock (I used Better Than Bouillon No Chicken Base
)
- ¼ cup nutritional yeast
Directions:
- Heat oil in large soup pot.
- Saute onions, leeks, and salt for apx. 5 minutes, stirring often.
- Add garlic and rosemary. Cook for 1 min.
- Add potatoes and stock then bring to a boil. Cover and simmer for 20 minutes.
- Add nutritional yeast and blend until creamy, either in a batches in a blender or with one of those fancy immersion blenders.
Cabbage and apples
Roasted root veggies: beets, carrots, turnips, green onions and onions
Caramel apple cake, gooey and ooey!!
http://www.chooseveg.com/display_recipe.asp?recipe=28
|
Preheat the oven to 375°F. Grease an 8"x 8" glass baking dish. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, apples, and almonds. Set aside. In a small saucepan over low heat, combine the brown sugar, margarine, and boiling water. Stir until the butter is melted. Add the soy milk to the flour mixture. Stir well then spread into the prepared baking dish. Pour the sugar topping over the batter and bake for 40 minutes.
Apple tart on phylo dough with some dried fruit on top too. Decadent! I was super proud of myself for getting that phylo dough down!!
Pear and Apple Phyllo Crisp
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.
Martha Stewart Living, October 2010
- Yield Serves 8
Ingredients
- 1/2 cup pecans, toasted and finely chopped
- 1/3 cup plain fresh breadcrumbs
- 1/4 cup sugar, plus more for sprinkling
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 6 sheets frozen phyllo dough (11 1/2 by 15 inches each), thawed
- 1 stick unsalted butter, melted
- 3 small firm pears, such as Forelle or Seckel --didn't have, just used extra apples
- 2 Granny Smith apples, peeled
Directions
- Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
- Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
- Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.
The peanut sauce on potatoes, tomatoes and carrots! Super rich
A table full of food!! And it's not even Thanksgiving yet!
We all fit in the kitchen!
Debbie!
Britney, enjoying the peanut butter sauce on the potatoes, tomatoes and carrots.
Claire, enjoying the leek and potato soup.
All digging in after hours of cookin in the kitchen!
Kale, baby brussel sprouts, sun dried tomatoes
Braised Seitan with Brussels, Kale, and Sun-Dried Tomatoes Recipe
Makes 4 servings| 2 | T olive oil |
| 1 | cup shallots |
| 4 | servings seitan --I didn't have |
| 2 | cups Brussels sprouts |
| 4 | cloves garlic |
| 1/2 | tsp dried thyme |
| 1/4 | tsp dried tarragon |
| 1/2 | tsp dried oregano |
| 1/2 | cup sun dried tomatoes |
| 2 | cups vegetable broth |
| 1/4 | cup white wine--You can always try a tablespoon of white wine vinegar diluted in a 1/4 cup of water in place of the wine. |
| 4 | cups chopped kale |
- Saute shallots and seitan in evo for about 7 min until browned.
- Add Brussels sprouts and saute for three more minutes.
- Add garlic, herbs, salt, and pepper, saute for another minute.
- Add sun dried tomatoes.
- Add vegetable broth and wine. Once the liquid is boiling, stir in the kale until wilted. Cover, leaving a little room for steam to escape and lower heat. Simmer for 5-7 minutes.
Boiled beets with a yummy dressing: garlic, parsley, rosemary, lime juice and EVOO.
Roasted root veggies with a tabof truffle oil! YUM!!
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