vegan recipes list

7/28/2019 Vegan Recipes List

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Dal Makhani (indian lentils)

Ingredients3/4 cup whole urad or black gram lentil1/4 cup kidney beans( Rajma)1/4 cup Chana dal1 tbs grated ginger-if desire to top it up2 tsp coarsely ground fennel seeds-optionalRed chilli powder (according to taste)1 tsp. turmeric powder3-4 tbs. ghee or clarified butter or oil1 tsp. cumin seedsA large pinch of hing

1 tbsp minced ginger & garlic1 medium onion (thinly chopped ,optional)2-3 medium tomatoes, finely chopped1/2 tsp. Garam Masala1/2 cup fresh cream.2 tbs. chopped coriander leaves (optional)Salt to taste5-6 cups water (to cook dal)

Wash and soak black urad whole and rajma overnight.Cook the soakeddal and rajma along with chana dal in 5-6 cups of water with salt, redchili powder, fennel seeds powder, turmeric, and grated ginger till daland rajma are done/soft ( I pressure cooker for 10-12 whistles). Lightlymash dal and rajma mixture, keep aside. Heat oil or butter in a thickbottomed pan. Add cumin seeds and hing, let it crackle. Add ginger,garlic, chopped onions, and cook till light golden brown in color. Addgaram masala and chopped tomatoes. Saut till tomatoes are wellmashed and fat starts to leave the masala. Add mashed dal and rajma

to this mixture and little water ( desired consistency). Correctseasoning, and simmer at very slow flame for 15-20 minutes.Add freshcream and let it simmer for 5 minutes and turn off the heat. Garnishwith coriander leaves before serving.


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No-Frills Hummus Recipe

1 15oz can CHICK PEAS (Garbanzo Beans)2 cloves GARLIC2 Tbsp EXTRA VIRGIN OLIVE OIL


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2 Tbsp TAHINI2 Tbsp LEMON JUICESALT (to taste...I use about tsp)WATER (just a little...as needed)

directions:Drain and rinse one 15oz can of chick peas (also called GarbanzoBeansthey're the same thing) and place in a food processor. I usecanned beans because it's easy andto my mindtaste the same(maybe even better). Add 2 cloves of garlic or perhaps even 3 if you'rea garlic freak, but start with only 2 cloves because your friends andfamily will appreciate it. Add oil, tahini, lemon juice, and salt to taste.Water can be added and the amount really depends on the consistency

of the hummus you're trying to make. Start with a cup and add morewater if needed. Blend ingredients until desired chunkiness orsmoothness is attained.

Garnish with extra olive oil, paprika, parsley or cilantro, etc.

There's no end to the types of hummus you can create. All manner of ingredients can be added to the basic recipe above. ROASTED REDPEPPERS make a tasty addition, especially those from a jar as theyblend readily, but forego adding water since the peppers will haveplenty.Also try adding cucumber, hot peppers, cumin, dill, curry, greenonions, etc. The subtle flavor of the chick peas will pair nicely withmost ingredients.

Serve hummus with warm pita bread, pita chips, crackers, or raw fruitand vegetables. It's great in wraps and sandwiches. Hummus on ahamburger? Why not. It's inexpensive, easy to make, delicious, and ahealthy dining choice...so it's a no-brainer, too.

Bon apptit!

Chana Marsala (Chickpea Curry)


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ingredients:1 15 oz can CHICK PEAS (or 2 cups)1 15 oz can DICED TOMATOES (or 2 fresh diced)1 tsp GARLIC (minced)

1 tsp GINGER (minced)1 HOT PEPPER (minced)1-2 Tbsp OLIVE OIL1 Tbsp CHICKPEA FLOUR (also called besan)1 tsp CUMIN SEEDS1 tsp CHILI POWDER1 tsp GARAM MASALA tsp TUMERIC1/8 tsp ASAFOETIDA (optional, also called hing)

SALT (to taste)

directions:

In a skillet, heat oil on medium high heat. When the oil is heated, addthe cumin seeds and asafoetida. Stir and allow to simmer for just a fewmoments. Once the seeds begin to crack, add the chick pea flour andcontinue stirring. The flour will absorb the oil. Stir for approx. 1 minuteand then add the diced tomatoes. Mix well and allow the tomatoes tobubble. As the tomatoes cook down, you can crush them with yourstirrer for a smoother chana massala. Add the minced ginger and garlicand hot pepper. Add the chili powder and turmeric. After the tomatoeshave cooked 4-5 minutes, add the chick peas, garam masala, and saltto taste. Mix well and add 1 cup of water. Bring the dish to a bubble,then reduce to a simmer, cover, and allow cooking for 10 minutes.After 10 minutes, the chickpeas will be soft. Use a fork or potatomasher to smash some of the chickpeas; this will help thicken thechana masala along with the chickpea flour added earlier. Simmeruncovered to the desired consistency, remove and serve. Garnish withfresh coriander leaves. Serve with rice or on its own, it's great eitherway.Bon apptit!


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QUINOA SALAD:ingredients:1 cup quinoa3 medium tomatoes (chopped)

cup red onion (finely chopped)3-5 garlic cloves (minced) inch ginger (minced)1 cucumber (chopped)1/3 yellow pepper (chopped)1 carrot (thinly sliced) cup parsley or cilantro (chopped)3 Tbsp apple cider vinegar2-3 Tbsp olive oil

2 Tbsp lemon juiceSalt (to taste)

Directions:Add 1 cup quinoa to 2 cups water and bring to a boil. Reduce heat,cover, and simmer 10-15 minutes (I find it usually takes about 15minutes). Place cooked quinoa in bowl and let cooldoesn't have tocool completelyby the time you get your other ingredients prepped,the quinoa will be cool enough. Add vinegar, olive oil, salt, and stirwell. Add onion, ginger, and garlic. I usually chop the onion fine andMINCE the garlic and ginger VERY WELL. The raw garlic and gingeradds lots of flavor and nutrition. Give the bowl a good stir and getthese ingredients mixed thoroughly. Add yellow pepper (red pepper isfine, but yellow makes a nice color contrast), cucumber, carrot.Sometimes I also add green onionsor even diced jalapenos if I'mlooking for a little kickfeel free to experiment with any vegetablesyou enjoy in a raw state. Mix ingredients and then add the tomatoes. Ilike to add the tomatoes last so they don't get too beat up by thespoon. If you've got some parsley or cilantro on hand, throw that in aswellI make sure I've got some cilantro on hand when I'm making thisdish. A bit of lemon juice is a nice finish and will also help keep thecolors of the dish vibrant. Bon Apptit!


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Ginger Lentil Soupingredients:1 cups LENTILS

5-6 cups WATER (or water broth)1 large ONION (finely chopped)2 Tbsp fresh GINGER (finely chopped)1 hot PEPPER (finely chopped)2 Tbsp OLIVE OIL1 tsp CUMIN SEEDS tsp TUMERIC POWDER1 tsp CORIANDER POWDER1 14 oz can DICED TOMATOES (or 2 Lg tomatoes, diced)SALT and BLACK PEPPER to tasteCILANTRO LEAVES for garnish (coriander leaves)directions:In a large pot, heat olive oil on medium heat. When oil is hot, add the cuminseeds and allow cooking for about 1 minute. After a minute the seeds willbegin to open, at this point add the onion and hot pepper and allow cookinguntil the onions soften and become translucent. Add ginger, coriander, andturmeric and continue mixing ingredients over medium heat.Add tomatoes, mix, and cook with ingredients for 2 minutes.Add lentils (be sure to wash and rinse first). Red or yellow lentils will make

this dish look extra yummy. Darker lentils will taste equally as goodthedish just won't win a beauty contestbut use whatever kind you have,ultimately, your stomach won't know the difference.Add water, or a combination of water/broth. Bring the pot to a boil, reduceheat, then cover the pot loosely and allow ingredients to simmer for 30minutes.After 30 minutes, add salt and pepper to taste. Add more water as needed,but sparinglyyou don't want your soup to be too thin. Cover pot loosely andcontinue cooking another 15-20 minutes.When the lentils are soft and completely cooked, lightly blend the soup toadd a creamy consistency. A hand-held stick blender works greata fewquick pulses and voil! If a stick blender is not handy (rim shot), simplyremove a few cups of the soup to a table top blender, smooth, and return tothe pot. This step isn't necessary, but do it; just do it.If the soup is thinner than you like, continue to simmer brieflybutremember, the lentils, like rice, will continue to absorb water and thicken the


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soup on their own.Garnish with cilantro (coriander leaves) and serve with French bread foroptimal taste satisfaction.

Bon apptit!

Pita PizzaSauce Ingredients:1 15oz can Tomato Sauce2-3 Tbsp dried Oregano1 Tbsp Basil2 tsp Thyme2 tsp Garlic Powder (more if you love garlic)Salt and Pepper to taste (also, a little dried jalapeo can give the saucea nice kick)--The sauce you make at home will be tastier than the sauce you buyin the jar at the store. You can make it your own; add herbs you like, asmuch or as little as you like.

Pita Bread --Any kind of pita will do. We use whole wheat. Rubbingolive oil around the edge of the pita will make a tasty "crust" (I like itthat way! but it's optional and not necessary to do so.) One pita makesa nice personal pizza size if you're a self-disciplined SOB, which I'mnot. For two people, we usually make 4 or 5 assorted pita pizzas, cutthem in half, and have a mini-buffet.

Toppings?...there's no end to the possibilities. Pita pizzas are a greatway to experiment with topping ideas.

Instructions:Pour tomato sauce into a bowl and add oregano, thyme, basil, and

garlic powder (salt and pepper can be added if desired...but check canto see if tomato sauce is already salted). For pizza sauce with a littlekick, add some dried jalapeo. Mix ingredients well.

Rub olive oil around the edges of your pita for a tasty crust (optional).Spread sauce over pitas and then add toppings. It's usually a good ideato start with a little cheese on the bottom and end with more cheese


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on the top --what goes in between is up to you (leftovers in the fridgeoften make great pizza toppings! Ever have a meatloaf pizza?).

Bake at 350 degrees for 15 to 20 minutes (this is a good cooking time

if you like to pile on the toppings...for faster cooking, bake at 400degrees for 10 minutes...it's quicker, but quicker isn't always better)

PIZZA IDEAS:

Chef Buck loves:Spinach (this topping should go on first, so it doesn't dry out), Fetacheese, Tomato slices, Mozzarella cheese, and extra herb topping.

Camera Girl loves:Mozzarella cheese, red peppers, onions, artichokes, and fake sausage.

Artichoke is a great topping (just keep a can in the cabinet). Shrimpmakes a nice change-up. And trying different cheeses is always a goodidea. Havarti and Ricotta are two cheeses we use oftenthey can bringa fresh taste to the pepperoni blues.Keep a jar of pizza sauce in the fridge and some pitas in the freezerand dinner is only a few moments away.

Bon apptit!


9/24

Italian-Style Potatoes

ingredients:

3 lbs petite RED POTATOES

3-5 cloves GARLIC (finely chopped) cup GREEN ONIONS (chopped)1 cup PARSLEY (chopped)1 tsp DRY MUSTARD2 tsp WORCESTERSHIRE SAUCE cup OLIVE OIL cup VINEGAR1 tsp PAPRIKASALT and PEPPER (to taste)

directions:

Wash potatoes and remove any blemishes. Leave the skin on. Place ina large pot with water, add salt, cover and bring to a boil and allowpotatoes to cook 20-25 minutes. They'll be done as soon as a forkinserts easily into the potato center. DO NOT OVERCOOK the potatoes!--it will be a disaster if you do. "Disaster" might be too strong a word,but you do not want the potatoes to become too soft. As soon as thepotatoes are cooked, pour the hot water off in the sink and refill thepot with cold water to stop the potatoes from overcooking andbecoming mushy.

While the potatoes cool, finely chop the garlic and chop the greenonions and parsley. I prefer using the hardier curly parsley over the


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leafier Italian parsley for this dish.

In a large bowl, add olive oil, vinegar, Worcestershire sauce, drymustard, paprika, salt and pepper, and mix ingredients well. Add the

garlic, onion, and parsley and mix into the dressing. Drain potatoesand cut into large pieces into the bowl. Toss potatoes gently with the dressing until well covered. Serve rightaway or serve it later, it tastes great either way.

Bon apptit!

Spicy Pita Chips

ingredients:1 pkg. PITA BREADOLIVE OILSALTSPICES: curry powder, garlic powder, cajun seasonings, etc. (whateveryou like)

directions:

Cut pitas into triangular chip shapes. Each pita will easily yield 12chips. Soak one side of each pita triangle in olive oil and stack pitas sothe soaked side of one is stacked against the unsoaked side of thenext. Press stacked chips togetherthis will flatten the chips andsuffuse the oil throughout.Arrange chips on a flat baking sheet. Salt to taste. Add spicesthemore the better, in my opinion. I usually bake three distinct batches.Curry is probably my favoritejust salt and lots of curry on a toastedpita chip, it's delicious. Garlic is great, too. Try some Tony Chachere's

seasoning (or comparable cajun seasoning) on a chipor simply add asprinkle of cayenne pepper with Cumin. Whatever your favoriteseasonings are, give them a try.Bake the chips 8-10 minutes in a pre-heated oven at 350 degreesFahrenheit. Oven cooking times vary, so keep an eye on your firstbatch to see how long it takes to toast them the way you likethey will


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burn quickly if forgotten. I like mine CRISP. One side of the pita will bethinner than the other side and some triangles may need to beremoved from the oven before the other chips are done. You'll figure itout.

And make some hummus, too.

Bon apptit!

Tomato Okra Recipeingredients:1 lb OKRA (whole pods)1 medium ONION (chopped)1 cup TOMATO PUREE (or 2 chopped tomatoes)2 Tbsp OLIVE OIL1 tsp MUSTARD SEEDS1 Tbsp CORIANDER POWDER

1 tsp CHILI POWDER1 Tbsp white wine VINEGARSALT and PEPPER (to taste) cup WATER

directions:Heat olive oil on medium heat and add onions. Cook for 1 minute andadd mustard seeds. Add coriander and chili powder and continuesauting onions for another minute. Stir in the tomato puree. Add salt.I like using puree because it's thick and sweet and acts like a gravy.

You can substitute fresh chopped tomato instead if you prefer athinner consistency. Add fresh okra.Fresh! Buy okra that's bright green and firm, not soft and bendy. Smallokra pods are best1" to 2". Okra won't stay pretty in the fridge fortoo long, so use soon after buying (1-2 days). Trim the stems, but not


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too muchyou don't want to cut into the pod and release the waterygoo. I say goo, but not in a bad way. Okra is a dry climate vegetableand stores a lot of moisture in its podit's a kinda gooey moisturethat's why cut okra is often used in soups and gumbos as a thickener.

Mix the okra into the tomato gravy. Add vinegar and continue sautinganother minute. The tomato and vinegar will cut the "slickness" of theokra. Add water, cover pan and reduce heat to low. Let simmer for 5minutes.And that's it. Add pepper and adjust salt as needed and serveI findit's a perfect side dish for blackened fish.

Bon apptit!

SPICY COUSCOUS RECIPE

ingredients:

1 cup COUSCOUS2 Tbsp OLIVE OIL

1 medium ONION (chopped)3 cloves GARLIC (finely chopped)1 HOT PEPPER (finely chopped)1 tsp MUSTARD SEEDS1 tsp CHILI POWDER1 tsp PAPRIKA tsp TURMERIC POWDER1 tsp TOMATO PASTE1 cup WATER (or broth)

directions:Heat olive oil on medium high heat and then add onions. Stir for 1minute and add mustard seeds, hot pepper, and garlic. Continuesauting for a couple more minutes. Stir in chili powder, paprika, andturmeric. Add salt and tomato paste and mix well. Pour in 1 cups of


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water, stir, cover pot and turn up the heat and bring the pot to a boil.After ingredients come to a boil, stir in the couscous and mix well.Cover and remove from heat and allow pot to sit for 5 minutes. After 5minutes the couscous will have completely absorbed all the water.

Uncover and immediately fluff with a forkthis will keep the couscousfor overcooking and becoming a sticky, starchy mess; couscous shouldbe light and fluffy, and in this case, nice and spicy, too.

Bon apptit!

Cauliflower Masala Recipe

ingredients:1 med CAULIFLOWER (cut into florets)1 15oz can DICED TOMATOES (or 2 med tomatoes)1 8oz can GREEN PEAS

1/8 tsp ASAFOETIDA (optional, also called Hing)1 large ONION (chopped)1 HOT PEPPER (finely chopped)1 tsp GINGER (finely chopped)1 Tbsp GARLIC (finely chopped)1 tsp CHILI POWDER (sub cumin powder for less heat)1 tsp CUMIN SEEDS tsp TURMERIC POWDER1 tsp CORIANDER POWDER1 tsp GARAM MASALA2-3 Tbsp OLIVE OIL cup WATERSALT (to taste)

directions:


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In a skillet, heat olive oil on medium high heat. Add cumin seeds andasafoetida. Seeds will brown and crack quickly. Add onion and stir.Cook 1 minute and then add ginger, garlic, and hot pepper. Continuecooking until onions are soft. Add turmeric, chili, and coriander powder

and mix well. Stir in tomatoes and continue cooking 4-5 minutes. Addsalt to taste. As the tomatoes cook down I like to crush them with aspoon. Stir in cauliflower florets. Add water and bring dish to a bubble,then reduce heat to a simmer, cover, and let cook 4-5 minutes. I say 4-5 minutes, but cook it however long you like...I should say 1-10minutes. I don't want to cook all the nutrients out of the cauliflower,and I like my florets to still have a bit of crunch to them, so I simmermy cauliflower for only a few minutes. When the cauliflower is almostcooked to your liking, add garam masala and green peas. Mix and

continue cooking until peas are heated through. And that's ityourcauliflower and peas will be transformed into something delicious (Iknow it's hard to believe, but trust me).And bon apptit!

Skillet Cauliflower Recipe

ingredients:1 head CAULIFLOWER (cut into florets)

1 bulb of GARLIC (finely chopped)1 cup ONION (chopped) cup PEPPERS (sliced)3 Tbsp OLIVE OILzest of 1 LEMON2 Tbsp LEMON JUICESALT and PEPPER (to taste)WATER (as needed)

directions:In a large skillet, heat olive oil on medium high heat and addcauliflower florets. The oil should be hot enough to sizzle when thecauliflower hits the pan. Sear the florets for 3-4 minutes keep themmoving enough not to burn, but let them rest long enough to get a niceseared edge where possible. The florets will soak up the oil pretty


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quickadd water sparingly when needed.Reduce the heat to medium and add the onion. Mix and give the oniona minute head start before adding the garlic and peppers. Add salt totaste and continue sauting the vegetables for 1-2 minutes.

Then add water, cover, and cook 2 minutes.After 2 minutes, add black pepper, lemon zest and juice, mix, andremove from heat.At this point, all of your cauliflower dreams will be coming true.

Bon apptit!

Chole Palak (Chickpea and Spinach recipe)

ingredients:SPINACH (13 oz can or frozen, or 3 cups chopped fresh)CHICKPEAS (15 oz can, rinsed and drained)

TOMATOES (diced, 14 oz canor 2 fresh tomatoes)HOT PEPPER (1 or 2, minced)GINGER (1 Tbsp, minced)OLIVE OIL (2-3 Tbsp)CUMIN SEEDS (1 tsp)ASAFOETIDA ( tsp --optional? maybe, but you should give it a try)CORIANDER (1 Tbsp)CHILI POWDER (1 tsp)

TURMERIC ( tsp)GARAM MASALA (1 tsp)SALT (to taste)

directions:Heat olive oil on medium high heat and add cumin seeds and


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asafoetida. The seeds should sizzle when they hit the pan and willbrown and crack quickly. Add the tomatoes, ginger, and peppers. Mixwell and then add the coriander, chili, and turmeric powder. Mix andallow the tomatoes to cook down 3-4 minutes. Add the spinach and salt

and stir well. Add - cup waterI like less water, but add asdesired throughout the recipe. Cover and let cook 3-4 minutes.Uncover and mix in chickpeas (also called garbanzo beans). Addanother cup of water, reduce heat to simmer, cover and cook for 5-6minutes. At this point the chickpeas will be soft enough to smash easilywith a fork, which you don't have to do, but I prefer the consistency of the dish if I mush about half of them. Add the garam masala and stiranother minute or two, also adding more water if desired. And thenthat's that. Finito. When I prepare an Indian meal, I almost always

serve this dish; it's easy, healthy, and delicious, so why not?Give it a try, let me know what you think, and bon apptit!

Baingan Bharta(Eggplant curry)ingredients1 large EGGPLANT (roasted)

1 med/lg ONION (chopped3-4 cloves GARLIC (finely chopped)1 hot PEPPER (finely chopped)1 14 oz can diced TOMATOES (or 2 fresh tomatoes)1 cup rough chopped CILANTRO (coriander leaves)1 tsp MUSTARD SEEDS1 tsp CUMIN SEEDS1 tsp CORIANDER POWDER tsp TURMERIC tsp GARAM MASALA5-6 Tbsp OLIVE OILdirections:Slice the eggplant lengthwise down the middle into two halves, brushall surfaces with olive oil, place on a baking pan flat side down, andbake at 400 degrees F for 30 minutes.


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Remove from oven. The eggplant will be very hot, so set aside to cool.In a skillet, heat olive oil on medium high heat. Add mustard and cuminseeds and cook 20-30 secondsnot too long or they will overcook. A

pinch of asafoetida can be added as well, if desired. When cumin seedsbegin to open, add onions and saut for a couple of minutes. Add garlicand hot pepper and continue sauting. Add coriander and turmericpowder and mix well. I like to go light on the spices, but feel free toadd more if desired. If you like a spicier dish, add 1 tsp of chili powder.I take it easy on the spices to avoid overpowering the flavor of theeggplant. Add salt to taste and continue cooking a couple moreminutes. Stir in tomatoes, reduce heat, and simmer 4-5 minutes.While tomatoes simmer, return to the eggplant.

At this point the roasted eggplant will be much easier to handle(although it may still be hot, so use care). Using a spoon, the meat of the eggplant can be easily scooped away from the skin. Discard theskin. Roughly chopped the eggplant and add to the skillet, mixing wellwith the tomato mixture. Cook for 3-4 minutes and then add garammasala. Mix and continue cooking another couple of minutes. Add 1cup of chopped cilantro (coriander leaves). Mix and remove from heat.And that's it.Bon apptit!

SPANISH QUINOA RECIPE

1 Tbsp OLIVE OIL1 cups QUINOA cup RED ONION (minced, separated)3-5 cloves GARLIC (finely chopped) large RED BELL PEPPER (minced, separated)1 14 oz can DICED TOMATO (reserve juice)

1 15 oz can KIDNEY BEANS (drained, rinsed)1 tsp CUMIN powder1 tsp CHILI powder2 cups WATER, including drained tomato liquid

cup CILANTRO (fresh, chopped)


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1 small CUCUMBER (diced, peeled if waxed)1 AVOCADO (seeded, peeled, diced)1/3 cup LIME JUICE (freshly squeezed)SALT and PEPPER to taste

Drain the tomato liquid into a measuring cup. Add enough water toequal 2 cups.

Heat oil on medium high. Saute garlic, 2/3 of the onion and 1/3 of thered pepper. [Rest of the onion and red pepper will be added raw at theend.]

Stir in tomatoes with green chilies, kidney beans, cumin and chili

powder and water/tomato juice mixture. Bring to a boil. Reduce tomedium low and cook 15 minutes -- most liquid is gone and quinoa istender.

Turn off the flame and let sit for about 10 minutes, until all water isabsorbed and quinoa is warm, not hot.

Mediterranean-Style Spaghetti Squash

1 medium SPAGHETTI SQUASH1 Tbsp OLIVE OIL1 large ONION (chopped)4-6 cloves GARLIC (finely chopped) RED BELL PEPPER (sliced)1 14 oz can ARTICHOKE HEARTS in water (chopped)1 cup OLIVES, and olive juice to taste (chopped) to 1 cup PARMESAN CHEESE (shredded or grated)1 tsp OREGANO tsp THYME


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1 tsp BASILSALT and PEPPER to taste

Preheat oven to 350.

Cut spaghetti squash in half, lengthwise (a good, sharp knife will benice). Place each side, cut side down, in a shallow pan with about cwater. Bake, uncovered for 45 minutes. Set aside to cool squashhalves--enough to handle without causing death to the handler--butnot completely cool.

You have time to chop up all your ingredients while the squash cooks.For the artichoke, you may want to remove some of the outer, tougher

leaves.

For each half, use a spoon to scrape out and discard the seeds anddark center strings. Use a fork to scrape out the squash into 'spaghetti-like' strands.

Heat oil over medium high heat. Saute onion and garlic 4-6 minutes.Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes.Uncover, stir in spaghetti squash and remaining ingredients. Cover andcook til all ingredients are warm, about 7-10 minutes.Add Tbsp of olive juice and any other seasonings to taste. Serve warm.Enjoy.

Focaccia: Italian Bread Recipeingredients:3 cups all-purpose FLOUR

1 tsp KOSHER SALT1 Tbsp INSTANT YEAST1 cup warm WATER (approx. 130 degrees F)1 large sweet ONION (diced)4-6 cloves GARLIC (finely chopped) cup JALAPENO (diced)1 cup OLIVES --black, green, or both (chopped)


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cup PEPPERONCINI (chopped)1 cup CHEESE (grated parmesan, asiago, and romano)1-2 Tbsp fresh ROSEMARY (finely chopped)approx. 6-7 Tbsp OLIVE OIL

directions:Sift 3 cups of ALL-PURPOSE FLOUR and combine in a mixing bowlwith SALT and YEAST. Add WARM WATER (approx. 130 degrees F) andmix contents of bowl for 1 minute in mixer. Remove dough. In a 9X13baking pan greased with 1-2 Tbsp OLIVE OIL, spread dough flat. Coverand allow dough to rise for 45-60 minutes.While dough rises, chop and prep topping ingredients. Take time tosaut the onions and garlic well. Feel free to use more or less

ingredientsthis combo is terrificbut experiment according to yourtastes (I bet a little sundried tomato would be awesome).After bread has risen, uncover and drizzle the top of the dough with 2

Tbsp OLIVE OIL. My mama sticks the end of her thumb into the doughall along the top to create an interesting (or not quite interesting)pattern; this is something you can do, too, if you're retired with a lot of free time on your hands, but it's not necessary.Sprinkle and spread toppings evenly over the dough.Place the bread in an oven pre-heated to 375 degrees F and bakeapprox. 35-40 minutes.Remove bread from oven and let rest 5 minutes before transferring toa cooling rack.

Take care not to eat it all right away because you'll want some forlater.

Enjoy.

Two quick and cool salad ideas --they make excellent sides for a spicymeal. The tomato basil goes great with blackened fish, and I love thecreamy cucumber with spicy Indian fare. No cooking requiredjustcombine the raw ingredients for a quick and easy accompaniment toyour favorite spicy dishes.


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Tomato Basil Saladingredients:2 fresh TOMATOES (diced) cup BASIL (chopped)

1 tsp ground OREGANO cup FETA CHEESE (crumbled)1 Tbsp OLIVE OIL1 tsp BALSAMIC VINEGRETTESALT and PEPPER to taste

Cucumber Saladingredients:2 SALAD CUCUMBERS (diced)

LEMON (juice and zest) cup GREEK YOGURT1 tsp DILL1 tsp BALSAMIC VINEGRETTESALT and PEPPER to taste

Pesto Parmesan Bread Recipe (recipe makes 2 loaves)

ingredients:

5 cups unbleached BREAD FLOUR2 cups WARM WATER (approx. 130 degrees F)


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2-4Tbsp OLIVE OIL2 Tbsp SUGAR cup SKIM MILK POWDER1 Tbsp KOSHER SALT

1 Tbsp INSTANT YEASTPESTO (approx. 1 cup divided between loaves)1 cup PARMESAN CHEESE (shredded and divided)a sprinkle of CORN MEAL

directions:

Sift 5 cups of unbleached bread flour. Bread flour has a highergluten count than all-purpose flour; gluten holds in the gases released

by the yeast, enabling the bread to rise.

In a bowl, add 2 cups of warm water (approx 130 degrees F). Add 2 Tbsp olive oil, sugar, milk powder, salt, and yeast. Mix well.

1 cup at a time, add the sifted flour into the bowl until the doughthickens. Do not add all of the dough into the bowl. As soon as thedough in the bowl reaches a density forming a sticky ball, removedough from the bowl and place onto a surface coated with flour.Continue adding the sifted flour to the ball, turning and folding theflour into the dough ball. Continue this kneading process for 8-10minutes, adding dough as needed (the entire 5 cups may not beneeded). Kneading transforms the dough into a more elasticconsistency, enabling the gluten in the dough to better trap the gasesfrom the yeast.

After kneading, place the dough into a bowl coated with 1 Tbsp of oliveoil. The bowl should be at least twice the size of the dough ball. Coverbowl and set aside for 45-60 minutes to allow the dough to rise. Thedough will expand to approx. double in size.

When dough has risen, push a floured fist into the top of the doughthis will release the gas. Remove dough from bowl and divide intoequal halves (equal halves will cook equally in the oven).


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With a rolling pin, spread one of the dough halves into a squareapprox. 9 X 14 inches. Spread cup of prepared pesto evenly over theflattened dough. Sprinkle top with cup shredded, parmesan cheese.

Roll up the dough and toppings into a 14 inch "burrito" shape, foldingand pinching the ends shut. With a sharp knife, cut lengthwise downthe center of the rolled bread, creating halves. Cut gingerly, beingmindful not crush the layers of dough, and leave one of the very endsattached so as to not separate the halves completely. Fold the breadhalves into a braid. Keep the cut sides of dough facing upward.

Coat a loaf pan with olive oil and sprinkle the bottom of the pan with alight dusting of corn meal; this will help keep the bread from sticking to

the bottom of the pan as it bakes. Transfer braided bread "face-up"into pan and cover.

Repeat this processes with the other dough half and then set the 2 loaf pans aside for 1 hour to allow them to continue to rise.

After the loaves have risen, place them in an oven pre-heated to 375degrees F and bake approx. 35-40 minutes.

Remove bread from oven. Parmesan cheese and pesto may be meltedto the inside of the pan and you may need to cut around the edges of the pan with a knife. Remove loaves and place on a cooling rack, butdon't let the bread cool for too long before cutting off a sliceit'sdelicious warm.

Enjoy.

Jalapeno Poppers Recipe---ingredients:6-8 jalapeno peppers


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4oz cream cheese (Diaya cheddar)2 onions (chopped)Herbs (cilantro, dill, cilantro, etc) to taste (minced)1-2 tsp Cumin

Salt (to taste) cup Bread Crumbs (whole wheat)2-3 Tbsp Olive Oil

Remove cream cheese from fridge to soften (about 30 min. early).Slice off pepper tops and de-seed (a hand peeler makes this easy). Mixcream cheese, herbs, cumin, and salt together. Stuff peppers withcream cheese mixture. Dab the ends of the peppers into the breadcrumbs to help seal the cream cheese inside. Heat olive oil in skillet to

med heat. Add chopped onions (also add chopped red bell peppers if desired). Gently add stuffed jalapenos to the skillet. Stir onions andturn the peppers gently to cook on all sides. Some cream cheese mayleak out, but it only makes the dish taste better. Cook 10-15 minutesuntil peppers are sauted to liking.

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