Submitted by Allie Jones
Cooking Quinoa:
Thoroughly rinse the dry grain until the water runs clear. Combine
½ C. quinoa with 1 ½ cups water or broth & simmer 15 minutes or until
tender. Let cool completely. Fluff with a fork.
2 T. honey
3 T. olive oil
1 C. diced green apple
1 C, chopped celery
1/3 C. raisins
1/3 C chopped parsley
½ C. slivered almonds (toasted)
salt & pepper to taste
Add apples, celery, raisins, parsley, almonds to quinoa. Combine
olive oil, lemon juice & ½ t. salt in a small bowl & mix together.
Then add to quinoa salad.
Saturday, September 10, 2011
Classic Pesto
Submitted by Kimberly Felix from The Best Recipe Italian Classics, by the editors of Cook's Illustrated magazine.
Makes about 3/4 cup
Basil often darkens in pesto, but you can boost the color by adding parsley. For sharper flavor, substitute 1 T finely grated peccorino cheese for 1 T of the Parmesan.
1/4 pine nuts, walnuts, or almonds. (I always use pine nuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 T packed fresh parsley leaves (optional)
7 T extra-virgin olive oil
salt
1/4 cup finely grated Parmesan cheese
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Transfer the nuts to a plate.
Add the garlic to the empty pan. Toast, shaking the pan occasionally, until fragrant and the clolor of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate, cool, peel, and chop.
Place the nuts, garlic, herbs, oil, and 1/2 teaspoon salt in the workbowl of a food processor. Process until smooth, stopping as neccessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the Parmesan cheese, and adjust the salt. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days, or freeze.
Makes about 3/4 cup
Basil often darkens in pesto, but you can boost the color by adding parsley. For sharper flavor, substitute 1 T finely grated peccorino cheese for 1 T of the Parmesan.
1/4 pine nuts, walnuts, or almonds. (I always use pine nuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 T packed fresh parsley leaves (optional)
7 T extra-virgin olive oil
salt
1/4 cup finely grated Parmesan cheese
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Transfer the nuts to a plate.
Add the garlic to the empty pan. Toast, shaking the pan occasionally, until fragrant and the clolor of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate, cool, peel, and chop.
Place the nuts, garlic, herbs, oil, and 1/2 teaspoon salt in the workbowl of a food processor. Process until smooth, stopping as neccessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the Parmesan cheese, and adjust the salt. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days, or freeze.
Basic Fresh Salsa
Submitted by Kimberly Felix
6-8 tomatoes, skinned*
1 large or 2 smaller onions
Juice of one lime
1/4 C chopped fresh cilantro
Chopped Serrano or jalapeno pepper, to taste
1-2 t sea salt
Mix well and enjoy! These are basic proportions and are all adjustable to taste.
* To skin tomatoes: Clean tomato and remove stem. Cut a small X on bottom of tomato. Submerge in boiling water for about 1 minute, then immediately cool in ice water. The skins should slip right off.
6-8 tomatoes, skinned*
1 large or 2 smaller onions
Juice of one lime
1/4 C chopped fresh cilantro
Chopped Serrano or jalapeno pepper, to taste
1-2 t sea salt
Mix well and enjoy! These are basic proportions and are all adjustable to taste.
* To skin tomatoes: Clean tomato and remove stem. Cut a small X on bottom of tomato. Submerge in boiling water for about 1 minute, then immediately cool in ice water. The skins should slip right off.
Friday, August 12, 2011
Herbed Tomato Sauce
Submitted by Kimberly Felix
Serves 4
2 T olive oil
3 shallots OR 1 small onion, finely chopped
3 cloves garlic, minced or pressed
1 1/2 pounds tomatoes, finely chopped
2 T no salt added tomato paste
1/2 C chopped fresh basil
2 t chopped fresh rosemary, or 3/4 t dried crumbled rosemary
2 T snipped fresh chives or minced scallion greens
1 1/4 t salt
1/4 t cayenne pepper (or to taste)
10 ounces medium tube pasta, such as ziti or penne
In a large nonstick skillet, heat 2 teaspoons of the oil until hot. Saute shallots/onion and garlic, stirring frequently, until shallots/onions are tender, about 5 minutes.
Add the tomatoes and tomato paste, and stir til just warm and the tomato paste is incorporated.
Add basil, rosemary, chives, salt and cayenne to the skillet, stirring well to combine.
Meanwhile cook the pasta til just tender and drain well. Combine sauce and pasta. Serve with Parmesan cheese, if desired.
To make it even faster, you can substitute a can of petite diced tomatoes instead of the fresh.
Serves 4
2 T olive oil
3 shallots OR 1 small onion, finely chopped
3 cloves garlic, minced or pressed
1 1/2 pounds tomatoes, finely chopped
2 T no salt added tomato paste
1/2 C chopped fresh basil
2 t chopped fresh rosemary, or 3/4 t dried crumbled rosemary
2 T snipped fresh chives or minced scallion greens
1 1/4 t salt
1/4 t cayenne pepper (or to taste)
10 ounces medium tube pasta, such as ziti or penne
In a large nonstick skillet, heat 2 teaspoons of the oil until hot. Saute shallots/onion and garlic, stirring frequently, until shallots/onions are tender, about 5 minutes.
Add the tomatoes and tomato paste, and stir til just warm and the tomato paste is incorporated.
Add basil, rosemary, chives, salt and cayenne to the skillet, stirring well to combine.
Meanwhile cook the pasta til just tender and drain well. Combine sauce and pasta. Serve with Parmesan cheese, if desired.
To make it even faster, you can substitute a can of petite diced tomatoes instead of the fresh.
Sunday, July 17, 2011
Lemon and Lime Ice Cream
Submitted by Becca Leeper
My dad tore this recipe out of the Salt Lake Tribune in June of 1992. Since then it has become a summer staple at our house. I love this ice cream. It is very refreshing and of course delicious.
INGREDIENTS:
4 cups sugar
3/4 cup lemon juice
1/2 cup lime juice
2 tspns lemon extract
2 quarts whole milk
2 cups heavy cream, unwhipped
DIRECTIONS:
Place sugar into freezer tub; add lemon and lime juices and 2 cups of milk and wisk until the sugar is dissolved. Add remaining milk, cream, and lemon extract; stir well. Freeze according to manufactuere's directions.
NOTE: I've subsitituted 2% for the whole milk, but anything less and it gets too crystally.
My dad tore this recipe out of the Salt Lake Tribune in June of 1992. Since then it has become a summer staple at our house. I love this ice cream. It is very refreshing and of course delicious.
INGREDIENTS:
4 cups sugar
3/4 cup lemon juice
1/2 cup lime juice
2 tspns lemon extract
2 quarts whole milk
2 cups heavy cream, unwhipped
DIRECTIONS:
Place sugar into freezer tub; add lemon and lime juices and 2 cups of milk and wisk until the sugar is dissolved. Add remaining milk, cream, and lemon extract; stir well. Freeze according to manufactuere's directions.
NOTE: I've subsitituted 2% for the whole milk, but anything less and it gets too crystally.
Bob's BBQ Sauce
Submitted by Becca Leeper
I have to give credit to my dad (Bob) for this delicious BBQ sauce. He puts it on grilled chicken or ribs. I love it and it brings back great summer memories.
INGREDIENTS:
1 cup Ketchup
5 Tblspns butter
1/4 cup strong black coffee
1 Tblspn brown sugar, packed
Tobasco sauce to taste (depends on how hot you want it)
TO PREPARE SAUCE:
In a 2 qt saucepan combine all the ingredients and allow the sauce to simmer, uncovered, over medium heat for 10 to 15 minutes. Set aside until you are ready to BBQ then generously spoon on the sauce the last 15 minutes. Reserve some for dipping of course.
I have to give credit to my dad (Bob) for this delicious BBQ sauce. He puts it on grilled chicken or ribs. I love it and it brings back great summer memories.
INGREDIENTS:
1 cup Ketchup
5 Tblspns butter
1/4 cup strong black coffee
1 Tblspn brown sugar, packed
Tobasco sauce to taste (depends on how hot you want it)
TO PREPARE SAUCE:
In a 2 qt saucepan combine all the ingredients and allow the sauce to simmer, uncovered, over medium heat for 10 to 15 minutes. Set aside until you are ready to BBQ then generously spoon on the sauce the last 15 minutes. Reserve some for dipping of course.
Red Wine Vinaigrette Dressing
Submitted by Becca Leeper
INGREDIENTS:
3/4 cup oil (I usually use Olive)
1/2 cup sugar
1/2 cup red wine vinegar
2 cloves of garlic crushed
1/2 tsp salt
1/4 tsp pepper
NOTE: I usually serve this over a spring mix and some fruit. For example I love apples, pears, craisins, red onions, and spring mix with this dressing on top.
INGREDIENTS:
3/4 cup oil (I usually use Olive)
1/2 cup sugar
1/2 cup red wine vinegar
2 cloves of garlic crushed
1/2 tsp salt
1/4 tsp pepper
NOTE: I usually serve this over a spring mix and some fruit. For example I love apples, pears, craisins, red onions, and spring mix with this dressing on top.
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