Friday, May 31, 2013
Wednesday, May 29, 2013
Vegetable and cheese strudels, Green beans & tempeh with Israeli Couscous, chocolate fudge cake, fresh apple and Raspberry Nut-Crumble..Photos of Complete Vegetarian Menu
|Mixed Vegetable soup|
|yellow and green split pea soup|
|Apple and fresh raspberry filling for the Nut-crumble|
|Triple chocolate-coffee fudge cake ( full recipe is on my website)|
|Filling for the vegetable strudels|
|Fava bean, green beans and tempeh for the couscous|
|Zucchini-mushroom sauce for pasta|
|Baked apple & raspberry Nut-crumble|
|Baked vegetable strudels|
Tuesday, May 28, 2013
Green beans, Sugar Snap peas and couscous warm salad, Zucchini & mushroom sauce with pasta, vegetable strudels, mixed vegetable soup and split yellow and green pea soup..traditional European dishes..photos and prep so far,
|This variety grown from seed is call "Tequila Sunrise' and helps to attract bees and hummingbirds for my vegetable plants|
We are having cooler weather, thank goodness, although we have been promised high temps by the end of the week I am making the most of these wonderful low 70f's right now.
Last year May was quite gloomy with low clouds, this year it has been very warm, so I am hoping next month it will remain cooler as June is usually our cloudiest month, actually has a name.....'June Gloom".
When low clouds hang over the LA Basin for weeks at a time and it can be quite humid, and makes bread making a real chore too.
However the next menu for this week is quite a strong European-Mediterranean one.
2 soups, a mixed vegetable, tomato based with artichokes and zucchini; and a split yellow and green pea soup ( Very English) with carrots, celery and onions.
Both soups are finished with green peas and fresh parsley
|Mixed vegetable soup|
|Yellow-green split pea soup|
The appetizer is mixed bean hommus with tortilla chips ( a gluten-free dish)
the entrees are:
Green beans, sugar snap peas and Israeli couscous ( also known as Ptitim) warm salad, with tempeh, basil, turmeric and onion...I have prepped the vegetables and will add the snap peas tomorrow (the dish is to be heated at client's home), and have cooked the couscous and am letting it dry out.
|Toasting the couscous with onion, garlic, turmeric, onion & cinnamon|
|The bean and tempeh vegetables|
Strain the cooked vegetables out of the stock and reduce it by 80%, then cover the cooked veggies and allow to cool and mature overnight.
And a tomato-zucchini-mushroom sauce,with potatoes. For pasta..to be cooked at client's home
The desserts I will prepare later are a coffee-chocolate cake and individual apple-berry fruit crumbles
Plus mixed bean, own grown sprouts, more photos to follow later tomorrow, have a great day cooking, John Nigel
Monday, May 27, 2013
Asian "braised" vegetables with tempeh strips, greens with beans and almonds,Granary Sourdough breads,to Full Vegetarian menu in Photos
|Apple-beet soup (recipe on yesterday's blog post)|
|Minestrone with pumpkin seed shaped pasta|
|French style stew with artichokes and red potatoes|
|Asian "Braised" vegetables with Tempeh strips|
|Roasted beets, yams, sweet potatoes, onions, parsnips with fresh rosemary and balsamic glaze, will add feta cheese later, for the Hemp crepes|
|Green beans with kale, poppy seed, red pepper flakes and almonds|
|Hemp-wholewheat crepes for the roasted vegetables with feta cheese|
|Granary loaves proving|
|Apricot-almond bar cookies ( recipe on my website http://goodelifelivingwell.com)|
|Previous 2 "Granary Breads"|
|Eve's Pudding with fresh strawberries|
Happy Memorial Day, USA; Happy Spring Bank Holiday UK; Happy Cooking, Worldwide readers!
Sunday, May 26, 2013
RECIPE Apple & beet soup, Plus: Minestrone with pumpkin seed pasta, French Vegetable stew with couscous, the menu so far..& photos
Happy Memorial Day, America; Happy Spring Bank Holiday UK; Wonderful day here in west LA, sunshine, low clouds and a cool breeze, temps in mid 70f's.
The menu for tomorrow is a fabulous mix of soups,
Apple & beet ( don't let anyone tell you they don't like beets after trying this soup, recipe to follow).
Minestrone with pumpkin seed shaped pasta
stews, an "almost" Asian stir fry (a sort of Asian quick braised-steamed vegetables), roasted beets, parsnips and yams with hemp seed ( high protein) crepes and feta cheese.
Green beans with kale & red chard
Apricot and walnut cookie bars (a revised recipe from the 60's)
A wonderful Strawberry Eve's pudding (sponge cake topped fresh fruit)
And walnut-farro-malted barley, wholewheat, sourdough bread
|Napa Cabbage for the Asian Braise|
|These 2 the Granary Breads before a 4 hour proof at room temp.|
|Apple & beet soup|
|Minestrone with pumpkin seed shaped pasta|
|French style Vegetable stew with artichokes and red potatoes|
Apple & beet soup..serves 4
1 tbsp olive oil
3 medium beets peeled and cut into 1/2 dice ( approx 1 1/2 cups)
1 small onion finely diced ( 1/2 cup)
1 clove garlic smashed and minced
4 cups apple juice ( do not use hard cider)
1/4 tsp ground allspice
1 stick cinnamon or 1tsp ground
1 bay laurel
salt and pepper to taste
In a saucepan heat the oil & add the onion and beets and cook for about 10 mins stirring, add salt and pepper.
Add the garlic and cook for about 3 mins, do not allow it to brown.
Add the apple juice, & spices and bring to high simmer and cook with a lid for about 30 mins.
Test for "doneness" of beet, and remove laurel & cinnamon stick.
This may be served with sour cream or yogurt..but it is wonderful as is.
Great served warmed or chilled
This needs no fresh herbs as the flavor of apples and beets is so delicate.
This soup will convert all "Beet haters" in one taste!
Thursday, May 23, 2013
Cottage cheese and herb dip, Mexican "lasagnas", Yam mole, polenta-tamalae pies, zucchini-potato gratin, creamy banana pudding PHOTOS ONLY
|Cottage cheese, fresh basil, sage, scallions, garlic (lots of fresh mashed garlic) and smoked paprika..to be served with zucchini and carrot sticks|
|"Mexican" vegetable soup with coconut cream|
|Red miso with vegetables|
|Potato-leek soup with coconut cream|
|The yam and garlic Mole..very spicy and hints of chocolate and cinnamon|
|Tamale-polenta with dried tomato base, for the tamale-polenta pies with eggplant and butternut squash|
|"Sheet" of polenta with dried tomatoes to be cut into circles for topping the "tamale- pies"|
|Creamy banana pudding before baking.|
|soften tacos by heating a dry skillet for the Mexican "lasagna"..keep warm and soft by wrapping in a clean kitchen towel|
|These 2 layering the lasagna..live yogurt and cheese|
|Polenta topped "tamale" pies|
|The baked creamy banana pudding|
|These 3 the layering of the potato-zucchini gratin, live yogurt and cheese.|
|The tempeh-mushroom sauce for the Mexican "lasagnas"|
|The butternut squash and eggplant sauce for the tamale-polenta pies||Cast-Iron Tortilla Press (Google Affiliate Ad)|