Roasted broccoli salad with pine nuts and, dried fruit and feta
4 cups broccoli florets
1 cup raw pine nuts
2 Tbsp. coconut oil or avocado oil
1 tsp. dried oregano
1 tsp. salt
ground pepper
1/2 cup dried cherries or raisins, etc.
4 oz. feta cheese, crumbled
Dressing: 4 Tbsp. red wine vinegar, 4 Tbsp. olive oil, 1 clove garlic minced, 1/4 ground nutmeg, 1/4 tsp. ground pepper
Preheat oven to 425 F. In a large mixing powl, toss broccoli, pine nuts, oil, oregano, salt and pepper. Spread in an even layer on a foil-lined baking sheet Roast for 10-15 minutes, or until broccoli and pine nuts begin to brown, Transfer to a large bowl and cool for 10 minutes. Stir in cherries and feta cheese.
In a small bowl, whisk together vinegar, olive oil, garlic, nutmeg and pepper. Add to broccoli mixture and toss to combine. Chill in fridge for 2 hours prior to serving. Makes 6 servings.
Monday, January 16, 2017
Spinach recipes I want to save
This one is from the Williams-Sonoma Cookbook called Vegetables. I made this for Thanksgiving once and it was really good.
2 lbs. spinach, 1/4 cup pine nuts (or almonds), 1/4 cup raisins, 1 yellow onion finely chopped, 1 or 2 cloves chopped garlic, 2 Tbsp. olive oil, salt and pepper
Put the 1/4 cup raisins in a small bowl and add boiling water to cover. Leave the raisins to plump for about 10 minutes. Drain and set aside.
Meanwhile, toast the pine nuts by heating them gently in a dry small, heavy frying pan over medium heat, tossing them every so often as they become golden and fragrant, 2-4 minutes. Watch the pine nuts closely, as they burn easily. When toasted, immediately pour onto a plate.
In a frying pan, heat the olive oil over medium heat. Add the onion and saute lightly until golden, 5-8 minutes. Add the garlic and saute for 1 minutes longer. Remove the pan from the heat and set aside.
Put the spinach with just the rinsing water clinging to the leaves in a saucepan over medium-high heat, cover, and cook until the spinach is bright green and wilted, 1-2 minutes. Remove from the heat and drain well. When the spinach is cool enought to handle, chop it coarsely.
Add the spinach, drained raisins, and pine nuts to the onion and garlic in the frying pan and return to medium heat. Stir until the spinach and onion are heated through, 1-2 minutes. Season to taste with salt and pepper. Serve hot or a room temperature.
Spinach with garam masala
Easy Palak Paneer (use tofu instead of paneer)
2 lbs. spinach, 1/4 cup pine nuts (or almonds), 1/4 cup raisins, 1 yellow onion finely chopped, 1 or 2 cloves chopped garlic, 2 Tbsp. olive oil, salt and pepper
Put the 1/4 cup raisins in a small bowl and add boiling water to cover. Leave the raisins to plump for about 10 minutes. Drain and set aside.
Meanwhile, toast the pine nuts by heating them gently in a dry small, heavy frying pan over medium heat, tossing them every so often as they become golden and fragrant, 2-4 minutes. Watch the pine nuts closely, as they burn easily. When toasted, immediately pour onto a plate.
In a frying pan, heat the olive oil over medium heat. Add the onion and saute lightly until golden, 5-8 minutes. Add the garlic and saute for 1 minutes longer. Remove the pan from the heat and set aside.
Put the spinach with just the rinsing water clinging to the leaves in a saucepan over medium-high heat, cover, and cook until the spinach is bright green and wilted, 1-2 minutes. Remove from the heat and drain well. When the spinach is cool enought to handle, chop it coarsely.
Add the spinach, drained raisins, and pine nuts to the onion and garlic in the frying pan and return to medium heat. Stir until the spinach and onion are heated through, 1-2 minutes. Season to taste with salt and pepper. Serve hot or a room temperature.
Spinach with garam masala
Easy Palak Paneer (use tofu instead of paneer)
If you have spinach make Spanakopita
Spanakopita
2 lb. fresh spinach
1 lb. filo
2 to 7 eggs
1/2 lb. Feta cheese or 1/2 lb. cottage cheee
green onions chopped or 1 yellow onion sauted in olive oil with garlic
sal and pepper
oregano
butter
wash the spinach and wilt the spinach in a skillet.
Beat the eggs, crumble the feta cheese, and mix together. Add to the spinach. Add onions. Season the mixture with ground pepper, etc.
9 by 13 inch casserole. Buttered. Melt butter to brush between each layer of filo. Do this until you only have two or three pastry sheets left. Pour in the filling
Bake in a 375 degree oven for 50 minutes.
Recipes for household cleaners!
These are from the Dublin San Ramon Services District
Window Cleaner
Use equal amounts of vinegar and water in a pump spray bottle. Spray glass and dry with paper towels. To remove streaks after drying, wipe with newspaper.
Furniture Polish
Apply olive oil or almond oil and rub in. Allow to stand several hours, then polish with soft, dry cloth.
Recipe for Copper Cleaner
Use a lemon juice and salt mixure with a scrubbing pad.
Recipe for Chrome Cleaner
Use vinegar and wipe dry. To remove soap scum, clean with baby oil.
Recipe for Drain Cleaner
Prevention: use a drain trap to catch food and hair. Collect cooking grease in a can.
Pour 1/2 cup baking soda down drain, followed by 1/2 cup vinegar. Cover drain. Allow to stand 15 minutes, then flush with 2 quarts boiling water.
Recipe for Toilet bowl cleaner
Sprinkle baking soda into toilet and scrub.
Recipe for Stain remover
1 part glycerin
1 part liquid dishwashing detergent
8 parts water
Test on unexposed area of fabric first. Apply to stain as soon as possible and blot with a cloth. Shake well before each use. Store in a plastic squeeze bottle.
Recipe for tub and tile cleaner
Use baking soda and scrub with a scrubbing pad. Or sprinkle baking soda on a wet sponge and add vinegar on top.
recipe for oven cleaner
Prevention: place a sheet of aluminum foil underneath heating element to catch spills.
To cleaner: scrub with baking soda and water, using a copper scrubber and lots of elbow grease
or
wet spill and sprinkle with salt while your oven is warm. Scrape away spill and wash with soap and water.
or
spray on a mixture of 1 quart warm water, 2 teaspoons borax, 2 teaspoons liquid soap, wait 20 minutes, then clean.
DO NOT use baking soda on heating elements or wiring.
DO NOT use abrasive materials on self-cleaning ovens.
Window Cleaner
Use equal amounts of vinegar and water in a pump spray bottle. Spray glass and dry with paper towels. To remove streaks after drying, wipe with newspaper.
Furniture Polish
Apply olive oil or almond oil and rub in. Allow to stand several hours, then polish with soft, dry cloth.
Recipe for Copper Cleaner
Use a lemon juice and salt mixure with a scrubbing pad.
Recipe for Chrome Cleaner
Use vinegar and wipe dry. To remove soap scum, clean with baby oil.
Recipe for Drain Cleaner
Prevention: use a drain trap to catch food and hair. Collect cooking grease in a can.
Pour 1/2 cup baking soda down drain, followed by 1/2 cup vinegar. Cover drain. Allow to stand 15 minutes, then flush with 2 quarts boiling water.
Recipe for Toilet bowl cleaner
Sprinkle baking soda into toilet and scrub.
Recipe for Stain remover
1 part glycerin
1 part liquid dishwashing detergent
8 parts water
Test on unexposed area of fabric first. Apply to stain as soon as possible and blot with a cloth. Shake well before each use. Store in a plastic squeeze bottle.
Recipe for tub and tile cleaner
Use baking soda and scrub with a scrubbing pad. Or sprinkle baking soda on a wet sponge and add vinegar on top.
recipe for oven cleaner
Prevention: place a sheet of aluminum foil underneath heating element to catch spills.
To cleaner: scrub with baking soda and water, using a copper scrubber and lots of elbow grease
or
wet spill and sprinkle with salt while your oven is warm. Scrape away spill and wash with soap and water.
or
spray on a mixture of 1 quart warm water, 2 teaspoons borax, 2 teaspoons liquid soap, wait 20 minutes, then clean.
DO NOT use baking soda on heating elements or wiring.
DO NOT use abrasive materials on self-cleaning ovens.
Sunday, January 8, 2017
Beets Salad recipe from Sabine
Rote-Bete-Tatar mit oder ohne Lachs
800 g Rote Bete
Salz
1 Zweibel
2 Aepfel (z. B. Braeburn)
1/2 Bund Dill
6 El Oel (z. B. Nussoel)
2 El Zitronensaft
3 El Walnusskerne
3 El Wildpreiselbeeren (aus dem Glas)
Pfeffer
4 Lachsfilets
4 Zweige Rosmarin
Clean the beets, boil them in lemon or salt water 30 to 40 minutes. Cool then peel.
Chop the onions, peel and chop the apples.
Roast the walnuts in a pan, cool and chop.
Use the oil to fry the Lachs for 3 minutes. Put the Rosemary sprigs in the pan too.
Apples, celery stalks, shallot, lemon juice from 1 lemon, chopped beets, walnuts, olive oil, salt and pepper,
800 g Rote Bete
Salz
1 Zweibel
2 Aepfel (z. B. Braeburn)
1/2 Bund Dill
6 El Oel (z. B. Nussoel)
2 El Zitronensaft
3 El Walnusskerne
3 El Wildpreiselbeeren (aus dem Glas)
Pfeffer
4 Lachsfilets
4 Zweige Rosmarin
Clean the beets, boil them in lemon or salt water 30 to 40 minutes. Cool then peel.
Chop the onions, peel and chop the apples.
Roast the walnuts in a pan, cool and chop.
Use the oil to fry the Lachs for 3 minutes. Put the Rosemary sprigs in the pan too.
Apples, celery stalks, shallot, lemon juice from 1 lemon, chopped beets, walnuts, olive oil, salt and pepper,
Thursday, January 5, 2017
From Carolyn's Lemon book
Hot Chili-Spiced Jicama and Carrots
1 bunch small carrots, washed and peeled
1/2 cup fresh lemon juice or more
3 jicama, peeled and chopped
1 dried ancho chili
1 dried pequin or pasilla chili
Cut the carrots into julienne sticks and 3 inches long. Place the carrots in a bowl and toss with half of the lemon juice and refrigerate.
Slice the peeled icama into julienne sticks 3 inches long and place in a bowl. Cover with the remaining lemon juice, toss and refrigerate.
If the chilies are not completely crish and dry, quickly toast them in a frying pan over medium heat, making sure they do not burn.
Cool and grind to a powder in a spice grinder.
Place the carrots and jicama on a serving plate, sprinkle with a little more lemon juice, and dust with the chili powder.
Meyer Lemon Marmalade
1 pound Meyer lemons, 1 pound sugar, 1 oz. Scotch whiskey (optional)
Wash and scrub the lemons...
Bulghur Wheat and Parsley Salad
1/2 cup bulghur wheat (cracked wheat)
4 cups fresh parsely
1 large red onion
3 large tomatoes
1/2 cup chopped fresh mint
1 Tbsp. grated lemon zest
juice of 2 lemons
1/2 cup olive oil
salt and pepper to taste
Place the bulghur wheat in a large bowl and add enough boiling water to cover the bulghur by about 1 inch. Set aside for 30 minutes.
In a large bowl, combine the parsley, onion, tomatoes, and mint. Set aside.
Drain the bulghur in a fine sieve, presing it down to extract the water. Turn the wheat onto a dry towel and squeeze dry. Fluff with a fork to separate the grains. Combine with the herb and vegetable mixutre. Mix in the zest and lemon juice. Drizzle the oil over the salad and toss. Season with salt and toss again. Cover and refrigerate until chilled.
Lemon Cilantro Pesto
3 cups fresh cilantro
1/2 cup fresh mint
1 cup toasted almonds
1/2 cup grated pecorino cheese,
lemon zest and juice of 4 lemons
3/4 olive oil, salt and pepper to taste
In a food processor with a steel blade, blend all the ingredients except the oil, salt and pepper, until fine. Drizzle in the olive oil and season with salt and pepper.
Zucchini Marinated with Lemon and Mint
2 lbs. of small zucchini
1/4 cup plus 2 Tablespoons olive oil
2 Tb. lemon juice
sea salt and freshly ground black pepper to taste
2 Tb. chopped fresh mint
cut the washed zucchini into 1/8 inch rounds. In a large skillet, heat 1/4 cup of the oil over medium heat. Add half the zucchini and saute until golden on both sides.
Remove with a slotted spoon and drain on paper towels. Repeat with the remaining zucchini slices, adding more oil if necessary. Places the zucchini on a platter and drizzle the remaining 2 Tb. olive oil and lemon juice over the top. Season with salt and pepper and sprinkle with the mint. Serve at room temperature. Serves 6.
1 bunch small carrots, washed and peeled
1/2 cup fresh lemon juice or more
3 jicama, peeled and chopped
1 dried ancho chili
1 dried pequin or pasilla chili
Cut the carrots into julienne sticks and 3 inches long. Place the carrots in a bowl and toss with half of the lemon juice and refrigerate.
Slice the peeled icama into julienne sticks 3 inches long and place in a bowl. Cover with the remaining lemon juice, toss and refrigerate.
If the chilies are not completely crish and dry, quickly toast them in a frying pan over medium heat, making sure they do not burn.
Cool and grind to a powder in a spice grinder.
Place the carrots and jicama on a serving plate, sprinkle with a little more lemon juice, and dust with the chili powder.
Meyer Lemon Marmalade
1 pound Meyer lemons, 1 pound sugar, 1 oz. Scotch whiskey (optional)
Wash and scrub the lemons...
Bulghur Wheat and Parsley Salad
1/2 cup bulghur wheat (cracked wheat)
4 cups fresh parsely
1 large red onion
3 large tomatoes
1/2 cup chopped fresh mint
1 Tbsp. grated lemon zest
juice of 2 lemons
1/2 cup olive oil
salt and pepper to taste
Place the bulghur wheat in a large bowl and add enough boiling water to cover the bulghur by about 1 inch. Set aside for 30 minutes.
In a large bowl, combine the parsley, onion, tomatoes, and mint. Set aside.
Drain the bulghur in a fine sieve, presing it down to extract the water. Turn the wheat onto a dry towel and squeeze dry. Fluff with a fork to separate the grains. Combine with the herb and vegetable mixutre. Mix in the zest and lemon juice. Drizzle the oil over the salad and toss. Season with salt and toss again. Cover and refrigerate until chilled.
Lemon Cilantro Pesto
3 cups fresh cilantro
1/2 cup fresh mint
1 cup toasted almonds
1/2 cup grated pecorino cheese,
lemon zest and juice of 4 lemons
3/4 olive oil, salt and pepper to taste
In a food processor with a steel blade, blend all the ingredients except the oil, salt and pepper, until fine. Drizzle in the olive oil and season with salt and pepper.
Zucchini Marinated with Lemon and Mint
2 lbs. of small zucchini
1/4 cup plus 2 Tablespoons olive oil
2 Tb. lemon juice
sea salt and freshly ground black pepper to taste
2 Tb. chopped fresh mint
cut the washed zucchini into 1/8 inch rounds. In a large skillet, heat 1/4 cup of the oil over medium heat. Add half the zucchini and saute until golden on both sides.
Remove with a slotted spoon and drain on paper towels. Repeat with the remaining zucchini slices, adding more oil if necessary. Places the zucchini on a platter and drizzle the remaining 2 Tb. olive oil and lemon juice over the top. Season with salt and pepper and sprinkle with the mint. Serve at room temperature. Serves 6.
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