Lentils and Chard

Lentils and Chard

2 tbsp olive oil
1 bunch chard, leaves chopped, stems sliced
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped
1 cup lentils
3 cups water
2 sprigs thyme
2 tbsp soy sauce
Pepper

Sauté stems, celery, carrots, and garlic in the olive oil. Cover and let stems soften Add lentils and water (pictured) and bring to a boil. Simmer covered for 15 minutes. Add the chard leaves and simmer 15 minutes. Remove lid and cook off excess liquid. Remove thyme stems and add soy sauce. Makes two servings at about 325 calories.

Cauliflower Leek Soup

Cauliflower Leek Soup:
4 Tbsp olive oil
3 large leeks, halved and sliced
1/2 large head cauliflower, sliced
1 stalk of celery, sliced
12 oz of small potatoes, chopped
6 cups water
Sea salt
1 cup soy milk, plain unsweetened

Sauté leeks, add celery and cauliflower and continue to sauté. Add potatoes and water and bring to a boil. Simmer until vegetables cooked about 45 minutes. Purée with emersion blender and add salt to taste. Stir in soy milk. (I probably would have used more soy milk if I had it.)

Good hot and cold. I considered it 4 large bowls of soup at a little over 2 cups each. Yum.

Lazy Bean Dip - Try 1

1 can white beans drained
2 tbsp smoked hot sauce
1 tbsp cumin
1 pinch oregano
1 tbsp fresh cilantro
Salt
Pepper
Purée all ingredients in mini food processor and serve with chips.

Pretty good and quite addictive.

Simple Summer Dinner

I love when the tomatoes are so flavorful that they are all you need to enjoy a great meal. I had this simple dinner by myself earlier this week. This meal could be called "don't forget to stop and taste the summer". I enjoyed three more tomatoes after these two. The glass on the right is olive oil for my bread.

Indian Eggplant and Potato Stew with Chickpeas

This recipe is from Bishop's Vegetables Every Day. I only had half a pound of eggplant and had to use some Thai red curry paste in place of the ginger, hot pepper, and lime. We really enjoyed it anyway. With the mustard seed and garlic the spices still ended on the Indian side. It went together quick and left us both glad we hadn't given into carryout. It really showed off the red and yellow fingerling potatoes. Looking forward to trying the real thing soon.

Cake Try 1

It has been a long time since I have posted anything here. I made this cake back a couple months.

Vegan half whole wheat chocolate cake with a coconut milk icing and fresh berries.

Yum but not quite right. Need to refine the recipe a bit. Should be fun.

Wine Tasting to Benefit Engineers Without Borders

I hope you will join us for our first Wine Tasting to benefit Engineers Without Borders.

Wine Tasting

To Benefit Engineers Without Borders

Greater Cincinnati Professional Chapter

Thursday, March 31, 2011

6 pm to 8 pm

Molly Malone’s - 2nd Floor

112 East Fourth St, Covington, KY

Tasting will spotlight four South American Wines paired with a small Tasting Menu.

Donation of $30 cash at the door.

All proceeds to benefit EWB’s continued work in rural Rwanda.

For More Information Please Contact ewbgcp@hotmail.com

Engineers Without Borders Greater Cincinnati Professional Chapter partners with

developing communities to improve their quality of life through the implementation

of environmentally sustainable, equitable, and economical engineering projects.

This event will help us continue this work.

Thanks - Kristen Keane

Communications Chair

Engineers Without Borders

Greater Cincinnati Professional Chapter

Will It Blend

Matt pointed out that my cooking in Indy is starting to sound like an installment of will it blend. Tonight the results were tasty.
Cauliflower Mushroom Soup
2 tbsp Olive oil
1 onion
1 leek
1 large shallot
1 fennel bulb
12 oz mushrooms
1 head cauliflower
1 bunch thyme (stems removed)
1 sprig sage
Salt
Pepper
Truffle oil
4 cups of water
Saute, simmer, blend.
Yum.

Pizza in Search of an Alternate Name

I have been making pizza without cheese and with a large amount of veggies for years now. We have gotten so accustom to it we consider it normal but still never consider it the same thing as real pizza. I need a new name for it to prevent confusion.
I have started working on my crust to improve it. The texture was good tonight but I still need to work on flavor.

Pizza Crust (2 pies)
3/4 cup white flour
1/2 cup whole wheat flour
1 tbsp yeast
Dash of salt
1 tbsp olive oil
3/4 cup hot water
2 tbsp whole wheat flour

In food processor, mix dry ingredients, add oil, slowly add water, process for a minute. Should form a slightly stick ball. Work on counter with a bit of the flour. Placed in oiled double boiler with inch plus of water and cover. Place over mild heat source (top of oven when preheating). Let rise till double and punch down. Let rise again punch down and divide. Work in remaining flour and pull and toss. Using rolling pin make even in thickness. This is a thin crust pizza. Transfer to foil and cover with warm damp towel or foil. Let rest and rise as you prepare other half. Let rest another 15 minutes. Top pizza and bake on heated stone in 500 degree oven for 9 to 10 minutes. Remove from foil and cool on rack.
These two were topped with Thyme-Braised Brussels Sprouts (Eating Well) and sauteed onions and spinach with black olives.

Sweet Potato Ginger Soup with Spinach

Made up another soup just to play with my immersion blender.

Sweet Potato Ginger Soup with Spinach
2 tbsp olive oil
1 very large onion chopped
1/4 tsp red pepper flakes
4 oz mushrooms
1 carrot sliced
3 cloves garlic chopped
1 tbsp ginger chopped
1 large red potato peeled and sliced
1 large sweet potato peeled and sliced
1 can white beans rinsed
6 cups of water
1/2 lb baby spinach
4 tbsp mirin
1/2 tsp garam masala
1/2 tsp coriander
1/2 tsp cumin
Salt
Pepper
(cooked brown rice optional)

Saute onions in olive oil until soft. Add ingredients through garlic and saute. Add potatoes, beans, and water and bring to a boil. Lower heat and cook for 20 minutes. Turn off heat and blend until smooth. Turn heat to low and mix in spinach. When soft add mirin and spices. Add salt and pepper to taste.

I put in about twice as much red pepper as listed and it was too hot. I cooked up some brown rice (2/3 cup uncooked) separately and mixed into the finished soup to help with the heat. That was post picture.

This was a complete meal for me and a different way to serve beans and rice.

Cauliflower and Root Vegetable Soup

This was my own creation to serve three main purposes. 1: Use my new immersion blender. 2: Use my celery root bulb. 3: Have something yummy for dinner with enough for lunch tomorrow.

Cauliflower and Root Vegetable Soup
2 tbsp olive oil
2 onions chopped
1 shallot sliced
3 garlic cloves sliced
1 carrot peeled and sliced
3 large red potatoes peeled and sliced
1 small celery root peeled and sliced
1 head cauliflower sliced
1/2 cup vegetable broth
5 cups of water (more when needed to keep veggies covered)
Salt
Pepper
Red pepper flakes
Coriander

Sauté onions and shallot in olive oil until soft in large pot with high sides. Add garlic and sauté for a minute. Add sliced veggies, water, and spices. Bring to a boil and simmer uncovered for half hour. Turn off heat and purée with immersion blender in the cook pot.