Leeks Braised in White Wine

Leeks Braised in White Wine

Ingredients:

6 Medium leeks, white and light green parts only
Coarse salt and freshly-ground pepper
2 Tablespoons olive oil
1 Cup dry white wine
4 Garlic cloves, minced
2 Tablespoons flat-leaf parsley, chopped (optional)
Instructions:
1. Prepare the leeks: dark leaves and roots off. Cut leeks in half, lengthwise. Let sit in a bowl of cold water for about ten minutes before running under a faucet to removed any debris hidden in the layers. Cut washed and cleaned leeks into two-inch pieces.
2. Bring a pot of salted water to a boil and parboil leeks for about two minutes. Drain.
3. Add olive oil to a large, lidded skillet. Add leeks in a single, even layer, along with wine and garlic. Salt and pepper to taste. Let mixture go to a boll before covering. Cook over low heat for about 30 minutes. It’s ready when most of the wine has reduced and the leeks are soft yet still intact.
4. Remove from heat, but do not drain; let the leeks cool for just a few minutes in the wine before serving. Top with parsley if desired and serve warm.

Recipe Credit: Martha Rose Shulman via the New York Times



Read more: http://www.care2.com/greenliving/leeks-braised-white-wine-recipe.html#ixzz2ONQSMHwu

Marinated Mushrooms

From Flickr by lydiajoy1 http://divinehealthfromtheinsideout.com/2010/09/marinated-mushroom-saute/

Looking for a great marinated mushroom recipe. I have been loving mushrooms this winter, all types mostly sauteed in butter. Below are 3 recipes I found on line.

They will be a great addition to an antipasto tray and served with sliced baguettes to dip into the marinade. I want to use a mix of cremini and oyster mushrooms.

This recipe is from the Food Network - Tyler Florence

Ingredients
1/2 cup extra-virgin olive oil
2 pounds cremini or button mushrooms, cleaned and quartered
2 lemons, zested and juiced
3 garlic cloves, sliced
1 small bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper


Directions
Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.

This recipe is from Whole Foods Market

1 pound fresh cremini mushrooms

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 clove garlic, finely chopped
• 1/4 cup finely chopped red onion
• 2 teaspoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh Italian parsley
• 1/4 teaspoon sea salt
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon coriander seeds
• 
  Method: 

  Clean mushrooms and remove stems. Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add olive oil, vinegar, garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to combine. Taste and adjust seasoning. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.
  Nutritional Info: 

  PER SERVING:110 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 160mg sodium, 8g carbohydrate (2g dietary fiber, 2g sugar), 3g protein

  
  This recipe is from Martha Stewart  Living, November 2004
  Prep Time 10 minutes   Total Time    30 minutes  Yield Serves 4  
  

  • Ingredients

  • 12 ounces cremini mushrooms, or a mix of cremini and oyster mushrooms
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white-wine vinegar
  • 3 tablespoons coarsely chopped fresh oregano
  • 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper

  Directions

  1. Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
  2. Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.

  
  

Spinach and Artichoke Pie

This recipe is from Fat Free Vegan Kitchen  by SUSAN VOISIN on APRIL 18, 2006

I have been wanting to try some recipes with artichokes and plan to give this recipe a try. (BD 3/17/13) Yikes, it has tofu. This will be a first.  I am not telling mike there is tofu in here.

Ingredients

• 1 medium onion, chopped fine
• 2 cloves garlic, minced
• 12-16 ounces baby spinach (I used the pre-washed, bagged kind)
• 1 pound extra-firm tofu
• 2 tbsp. nutritional yeast
• 1 tsp. salt, or to taste
• 2 tsp. dried oregano
• 2 tbsp. lemon juice
• 1 tbsp. minced Kalamata olives
• pinch cayenne
• 1/4 tsp. ground cumin
• black pepper, to taste
• 1 14-ounce can quartered artichokes, coarsely chopped
• 1/4 cup slivered almonds, slightly crushed (or toasted pinenuts)
• 12 sheets phyllo dough, thawed
• olive oil in spray bottle

Instructions

1. Sauté the onion and garlic in a large, deep non-stick skillet for 3 minutes. Add the spinach and 2 tablespoons water, stir, and cover the skillet. (If you couldn’t fit all of the spinach in, wait a minute for the spinach to shrink and add more.) Cook until the spinach is completely wilted and shrunken. Set aside.
2. While the spinach is cooking, mash the tofu and stir in the nutritional yeast and all the seasonings, including the olives. Add the artichokes, almonds, and the spinach mixture, and mix well.
3. Preheat the oven to 375 F and lightly spray a 9×13-inch baking dish with olive oil. Unwrap the phyllo dough and arrange it beside the baking dish as described above. Lay a sheet of phyllo over the bottom of the pan, spray it lightly with olive oil, and repeat the process until you have 6 sheets in the bottom of the pan. Make sure the remaining phyllo is covered with a damp cloth, and pour the spinach-tofu filling into the pan, spreading it to completely cover the phyllo. Repeat the phyllo process, covering the filling with six more sheets, spraying each one lightly. Make sure to spray the top sheet thoroughly, so that there are no un-oiled spots.
4. With a sharp knife, cut through the top layer of phyllo to form 9-12 equal pieces. (This helps to keep the phyllo from breaking when you cut it after baking).
5. Put it in the oven and bake for 30-35 minutes, until the top is lightly browned. Enjoy!

Preparation time: 20 minute(s) | Cooking time: 35 minute(s)

Number of servings (yield): 9

Per serving: 187 Calories (kcal); 5g Total Fat; (24% calories from fat); 11g Protein; 27g Carbohydrate; 

0mg Cholesterol; 531mg Sodium; 6g Fiber.

OK here is some info on nutritional yeast.  This is new for me as well.

Kale Mallung (Sri Lankan Kale and Coconut)

by SUSAN VOISIN on AUGUST 17, 2011
http://blog.fatfreevegan.com/2011/08/kale-mallung-sri-lankan-kale-with-coconut.html

Mallung is a dry dish, so resist the temptation to add much water. I made mine mild so that I could taste the kale and coconut, but feel free to use more peppers and even keep some of the seeds in for added heat.

Ingredients

• 1 medium red onion, chopped
• 1 to 2 hot chile peppers, seeded and chopped
• 12 ounces kale, stems removed and leaves thinly sliced
• 1/4 teaspoon ground cumin
• generous grating of black pepper
• 1/2 cup shredded coconut, fresh or frozen
• 1 to 2 tablespoons lime juice
• salt to taste

Instructions

1. Heat a large, deep, non-stick skillet. Add the onions and peppers, and cook, stirring often, until onions soften and turn pink. Add water by the tablespoon if needed to prevent sticking.
2. Add the kale and a splash (about 1/4 cup) of water, along with the cumin and pepper. Cover and cook, stirring every minute or so, until kale is wilted but still bright green, about 4 to 5 minutes. Add the coconut and 1 tablespoon lime juice and leave on the heat just long enough to heat through. Check the seasoning and add more lime juice if needed and salt to taste. Serve hot or cold.

Preparation time: 10 minute(s) | Cooking time: 10 minute(s)

Number of servings (yield): 4

Nutrition Facts

Nutrition (per serving): 94 calories, 34 calories from fat, 4.1g total fat, 0mg cholesterol, 40.5mg sodium, 460.9mg potassium, 13.9g carbohydrates, 3.3g fiber, 1.3g sugar, 3.7g protein, 3 points.

Kale Chips

Kale Chips Recipe By Amy Bell On February 5, 2009 http://eatdrinkbetter.com/2009/02/05/superfood-recipe-kale-chips/

• 1 bunch kale – wash, remove stems, and tear into 3 to 4 inch pieces.
• 2 tablespoons nutritional yeast
• 1/2 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Pinch of sea salt

Heat oven to 375 degrees.  Mix vinegar and oil, pour over kale and toss to coat.  Sprinkle in the nutritional yeast and salt.  Toss again until kale is evenly coated.  Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges.

Enjoy by themselves, or try crumbling them up over baked potatoes, pasta dishes, or salads.

NOTE: Kale is in season from the middle of winter to the first part of spring.   During this time it tastes its best, and is most widely available.

Raw Tuscan Kale Salad

This recipe comes from 101 Cooksbooks, http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html

Raw Tuscan Kale Salad

I doubled up on the breadcrumbs here. Because who doesn't like a bit of extra crunch? That is reflected in the recipe below. And for those of you without access to pecorino, freshly grated Parmesan would be a reasonable substitute.

1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch

1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish

3 tablespoons extra-virgin olive oil, plus additional for garnish

Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)

1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.

Prep time: 10 min - Cook time: 5 min

Raw Kale and Broccoli Salad

This recipe comes from The Healthy Vegan 
Prep time: 15 minutes
Makes enough for 4.

Ingredients

• 1 lime, juiced
• 2 Tbsp balsamic vinegar
• 4 Tbsp olive oil
• 1 tsp dijon mustard
• 1 tsp maple syrup (or another sweetener)
• 4 stems of kale, chopped
• 1 cup broccoli, chopped
• 1 green (or red) pepper, chopped
• 1 avocado, chopped*
• sea salt, I used Himalayan salt

Directions

1. Juice the lime into a jar and add the vinegar, oil, mustard and maple syrup. Sprinkle a pinch of salt in, put a lid on it and shake. Leave the dressing aside for the flavors to combine while you assemble the salad.
2. Chop the kale and put it into a large salad bowl. Sprinkle a pinch of salt over it, and massage it with your hands until it starts to wilt. Add the broccoli, pepper and avocado to the bowl. Massage again with a pinch of salt to soften their flavors. (NOTE: I used too much salt the first time I made this dish and it was saltier than I would have liked.  Next time, less salt.)
3. Pour some of the dressing over the salad, toss and serve. 

* NOTE: If you don't have an avocado, try this salad with some white beans to replace the soft texture in this salad. Marinate the beans in the dressing to give them a flavorful punch.

The first time I made this dish I served it with a New York strip steak, sweet potatoes and a salad.  Delicious!!! combination.  Next time I want to pair with marinated mushrooms. (BD 3/17/13).

Kale Smoothie

Continuing on my quest to incorporate kale into my diet.
This recipe comes from 40 Days of Green Smoothies by Becky Striepe

1 banana or avocado
2 T chia or flax seeds
1/4 cup frozen raspberries
1- 2 kale leaves with rib removed
1 cup almond milk
5 - 6 ice cubes

Raw Kale Avocado Salad

Raw Kale Avocado Salad

NOTE 3/16/13: I am testing some ways to incorporate Kale in my diet. I plan to give this recipe a try. It discovered it at this site. http://happyfoody.com/2008/02/12/raw-kale-avocado-salad/

(February 12, 2008)

Kale is an amazing food. You should eat lots and lots and lots of it. We’ve been eating it daily here…in the form of juice, smoothies, and salads. You can check out its awesome benefits and nutritional content here. Anytime you can avoid cooking something…it’s better. However, kale tends to be rather tough and stringy when raw. One of the most common raw recipes you’ll see out there is the raw kale and avocado salad. The mixture of salt and lemon juice essentially “cooks” the leaves and breaks them down enough to make it a delicious salad.

I first saw this recipe in Alissa Cohen’s cookbook, Living on Live Food…but you can find so many different versions of this salad across the web. I’ve adjusted the ingredients to my taste, but as always…tweak it to YOURS!

• 1 head kale, shredded (I prefer the taste of curly kale for this one)
• 1 cup tomato, chopped (fresh salsa is also delicious!)
• 1/2 avocado
• 2 green onions, chopped
• 1-2 tablespoons olive oil or hemp seed oil (go for less if you can)
• Juice from 1/2 lemon
• Celtic or Himalayan sea salt, to taste (1/4 – 1/2 t)
• 1/8 teaspoon cayenne (optional)
• For extra yummy…add 1-2 sheets untoasted nori (snip up with scissors into little bits)
• Optional toppings: raisins, pine nuts, hemp seed nuts, sesame seeds

Preparation

In mixing bowl, toss all ingredients together. Mush everything together (with hands) to created marinated/wilted effect on kale. This makes it much tastier and easier to digest.

Here is a great video by the raw food coach, Karen Knowler…demonstrating how to make this salad: