INGREDIENTS
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla or almond extract
1 1/2 cups flour
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp sea salt
Optional: 1/2 cup raisins, dried currants, or dried cranberries
DIRECTIONS
Beat butter and sugar together in a large bowl until creamy. Add egg and vanilla or almond extract and beat until smooth.
In a separate bowl, stir together the flour, cornmeal, baking powder, and salt. Gradually add to butter mixture, stirring to combine thoroughly. Stir in the optional raisins or other dried fruit.
Form the dough into a ball and wrap tightly in plastic wrap. Chill until firm, about 1 hour.
Preheat oven to 350 degrees Fahrenheit.
Form the dough into one-inch balls and flatten each one with a fork. Place one inch apart on a lightly greased cookie sheet.
Bake for about 10 to 12 minutes, or until edges are golden. Cool on a wire rack and store in an airtight container.
Wednesday, March 7, 2012
Thursday, March 1, 2012
Vegetarian Savory Cobbler
INGREDIENTS
For the biscuits:
1 cup flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1 tsp honey
1/2 tsp sea salt
5 Tbsp cold unsalted butter, cut into small pieces
3/4 cup cream
For the collards:
2 Tbsp butter
1 large onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
3-4 pounds collard greens, thick stems removed and sliced into 1-inch ribbons
1/2 cup milk or cream
2 Tbsp cornstarch dissolved in 1/4 cup water
One package smoked tofu, sliced lengthwise in three equal pieces and then sliced about 1/2-inch thick
Sea salt, freshly ground pepper, and red pepper flakes, to taste
DIRECTIONS
Make the biscuit dough: In a food processor, pulse flour, cornmeal, baking powder, salt, honey, and butter until the butter is in pieces about the size of small peas. Add the cream and pulse until it comes together in a dough. On a lightly floured surface, knead the dough a few times until completely consistent and smooth. Roll the dough out to about 1-inch thick. Slice into square biscuits or use a round cookie cutter to make the biscuits. Place them on parchment paper on a baking sheet and refrigerate.
In a big, thick-bottomed pan over medium heat, melt the butter. Add the onions and garlic and saute, stirring constantly, until the onions are translucent and the garlic is fragrant, about 8 minutes. Add the broth and bring to a boil.
Add the collard greens to the boiling broth in batches, stirring after each addition. Lower the heat and simmer for about thirty minutes, until the mixture is a bit reduced and collards are very tender.
Preheat the oven to 375 degrees Fahrenheit. Stir the milk or cream and the cornstarch slurry into the collard mixture, then allow it to simmer uncovered for 2 to 3 minutes to thicken up. Add the sliced tofu and season with salt, pepper, and red pepper flakes to taste.
Pour the entire mixture into a large glass or ceramic baking dish. Lay the biscuits on top, with the corners overlapping if possible. Bake the dish in the oven for 40 to 50 minutes, until biscuits are deep golden brown and the collard mixture is bubbly.
Let the cobbler rest for 10 to 20 minutes before serving it up in warm bowls.
For the biscuits:
1 cup flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1 tsp honey
1/2 tsp sea salt
5 Tbsp cold unsalted butter, cut into small pieces
3/4 cup cream
For the collards:
2 Tbsp butter
1 large onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
3-4 pounds collard greens, thick stems removed and sliced into 1-inch ribbons
1/2 cup milk or cream
2 Tbsp cornstarch dissolved in 1/4 cup water
One package smoked tofu, sliced lengthwise in three equal pieces and then sliced about 1/2-inch thick
Sea salt, freshly ground pepper, and red pepper flakes, to taste
DIRECTIONS
Make the biscuit dough: In a food processor, pulse flour, cornmeal, baking powder, salt, honey, and butter until the butter is in pieces about the size of small peas. Add the cream and pulse until it comes together in a dough. On a lightly floured surface, knead the dough a few times until completely consistent and smooth. Roll the dough out to about 1-inch thick. Slice into square biscuits or use a round cookie cutter to make the biscuits. Place them on parchment paper on a baking sheet and refrigerate.
In a big, thick-bottomed pan over medium heat, melt the butter. Add the onions and garlic and saute, stirring constantly, until the onions are translucent and the garlic is fragrant, about 8 minutes. Add the broth and bring to a boil.
Add the collard greens to the boiling broth in batches, stirring after each addition. Lower the heat and simmer for about thirty minutes, until the mixture is a bit reduced and collards are very tender.
Preheat the oven to 375 degrees Fahrenheit. Stir the milk or cream and the cornstarch slurry into the collard mixture, then allow it to simmer uncovered for 2 to 3 minutes to thicken up. Add the sliced tofu and season with salt, pepper, and red pepper flakes to taste.
Pour the entire mixture into a large glass or ceramic baking dish. Lay the biscuits on top, with the corners overlapping if possible. Bake the dish in the oven for 40 to 50 minutes, until biscuits are deep golden brown and the collard mixture is bubbly.
Let the cobbler rest for 10 to 20 minutes before serving it up in warm bowls.
Thursday, February 23, 2012
Cream of Mango Soup
INGREDIENTS
2 eggs, well beaten
1/4 cup sugar
1 Tbsp vanilla
Juice & grated rind of 1 lemon
1 mango, peeled and coarsely chopped
2 cups whipping cream
3 cups milk
Blueberries & coarsely chopped strawberries for garnish
DIRECTIONS
Combine the eggs, sugar, vanilla, lemon juice and rind and the chopped mango in a food processor and process until smooth.
Whisk whipping cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly. Cover and refrigerate until completely chilled, about one hour.
To serve, ladle into chilled bowls and garnish with blueberries and chopped strawberries.
2 eggs, well beaten
1/4 cup sugar
1 Tbsp vanilla
Juice & grated rind of 1 lemon
1 mango, peeled and coarsely chopped
2 cups whipping cream
3 cups milk
Blueberries & coarsely chopped strawberries for garnish
DIRECTIONS
Combine the eggs, sugar, vanilla, lemon juice and rind and the chopped mango in a food processor and process until smooth.
Whisk whipping cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly. Cover and refrigerate until completely chilled, about one hour.
To serve, ladle into chilled bowls and garnish with blueberries and chopped strawberries.
Crippling Flood Damage in Peru
Crippling Flood Damage Affects Peru – Farmers Bear the Brunt
The worst rainstorms in 50 years have flooded vast areas of Peru, affecting thousands of hectares of banana production, ending the mango harvest and destroying rice production, as well as crops being grown for local people. In some mango growing regions rainfall exceeded 25 litres per square meter, in an area that usually sees just 6 centimeters of rainfall per year. Peru is one of the poorest countries in Latin America, and agriculture is a primary economic driver.
Local organic produce retailer Green Earth Organics purchases and promotes Fair Trade bananas, mangos and avocados from these growing regions. Most of the farmers have less than an acre of land and are organized into large certified organic cooperatives. They are now suffering lost income from their damaged and destroyed crops.
Green Earth Organics is participating in a relief effort to support the growers in these regions by selling mangos for $2.52 this week, with $0.25 of the profits (including $0.25 for each mango included in a Small, Medium, or Large Bin) remitted directly through the Fair Trade system to these growers for social relief efforts in the grower's communities.
This is your opportunity to donate money directly to these struggling farmers, who have lost crucial income, with no administrative costs. This is what Fair Trade is all about! This program is being coordinated by Discovery Organics in Vancouver, the largest Fair Trade produce importer in Western Canada.
For further information and for interviews in English or Spanish, please contact the coordinator of the Peru Relief Fund, Miranda Radok of Discovery Organics in Vancouver: 604-299-1684.
The worst rainstorms in 50 years have flooded vast areas of Peru, affecting thousands of hectares of banana production, ending the mango harvest and destroying rice production, as well as crops being grown for local people. In some mango growing regions rainfall exceeded 25 litres per square meter, in an area that usually sees just 6 centimeters of rainfall per year. Peru is one of the poorest countries in Latin America, and agriculture is a primary economic driver.
Local organic produce retailer Green Earth Organics purchases and promotes Fair Trade bananas, mangos and avocados from these growing regions. Most of the farmers have less than an acre of land and are organized into large certified organic cooperatives. They are now suffering lost income from their damaged and destroyed crops.
Green Earth Organics is participating in a relief effort to support the growers in these regions by selling mangos for $2.52 this week, with $0.25 of the profits (including $0.25 for each mango included in a Small, Medium, or Large Bin) remitted directly through the Fair Trade system to these growers for social relief efforts in the grower's communities.
This is your opportunity to donate money directly to these struggling farmers, who have lost crucial income, with no administrative costs. This is what Fair Trade is all about! This program is being coordinated by Discovery Organics in Vancouver, the largest Fair Trade produce importer in Western Canada.
For further information and for interviews in English or Spanish, please contact the coordinator of the Peru Relief Fund, Miranda Radok of Discovery Organics in Vancouver: 604-299-1684.
Tuesday, February 21, 2012
Oatmeal Pancakes with Dried Fruit and Nuts
INGREDIENTS
1/2 cup hazelnuts, walnuts, or almonds, roughly chopped
2 eggs
1 cup milk
2 cups quick cooking rolled oats
1/2 cup dried cranberries, raisins, or dried currants
2 tsp demerara sugar or brown sugar
1 tsp vanilla
1/2 cup vanilla yogurt
DIRECTIONS
Place the nuts in a single layer in a frying pan over medium-high heat. Stir or shake the nuts continually for 5 to 7 minutes or until they start to turn golden. Remove them from the pan.
In a bowl, mix the eggs and milk. Add the oatmeal, dried fruit, brown sugar, and vanilla to the bowl.
Heat and butter the frying pan. Ladle batter into the pan and cook pancakes until just brown on each side (about 2 minutes).
Top pancakes with yogurt and toasted nuts.
1/2 cup hazelnuts, walnuts, or almonds, roughly chopped
2 eggs
1 cup milk
2 cups quick cooking rolled oats
1/2 cup dried cranberries, raisins, or dried currants
2 tsp demerara sugar or brown sugar
1 tsp vanilla
1/2 cup vanilla yogurt
DIRECTIONS
Place the nuts in a single layer in a frying pan over medium-high heat. Stir or shake the nuts continually for 5 to 7 minutes or until they start to turn golden. Remove them from the pan.
In a bowl, mix the eggs and milk. Add the oatmeal, dried fruit, brown sugar, and vanilla to the bowl.
Heat and butter the frying pan. Ladle batter into the pan and cook pancakes until just brown on each side (about 2 minutes).
Top pancakes with yogurt and toasted nuts.
Oven Roasted Cauliflower
INGREDIENTS
3 cups uncooked cauliflower florets (about one small head), cut small
1 garlic clove, chopped
2 Tbsp extra virgin olive oil
Sea salt and ground pepper, to taste
2 tsp lemon juice
2 Tbsp finely grated Parmesan
DIRECTIONS
Preheat oven to 450 degrees Fahrenheit.
Toss the cauliflower with the garlic, olive oil, salt, pepper, and lemon juice so all the florets are coated and seasoned. Spread in a single layer in a baking dish and place in the centre of the oven.
Roast for about 25 to 35 minutes, stirring occasionally so they cook evenly. Remove from oven and top with Parmesan. Serve hot.
3 cups uncooked cauliflower florets (about one small head), cut small
1 garlic clove, chopped
2 Tbsp extra virgin olive oil
Sea salt and ground pepper, to taste
2 tsp lemon juice
2 Tbsp finely grated Parmesan
DIRECTIONS
Preheat oven to 450 degrees Fahrenheit.
Toss the cauliflower with the garlic, olive oil, salt, pepper, and lemon juice so all the florets are coated and seasoned. Spread in a single layer in a baking dish and place in the centre of the oven.
Roast for about 25 to 35 minutes, stirring occasionally so they cook evenly. Remove from oven and top with Parmesan. Serve hot.
Tuesday, February 14, 2012
Decadent Stuffed Mushrooms
INGREDIENTS
1 lb fresh mushrooms
5 Tbsp butter, divided
1 Tbsp finely chopped onion
2 tsp finely chopped garlic
1 package (110 g) plain chevre
1/2 package (90 g) feta, crumbled
DIRECTIONS
Clean the mushrooms with a slightly damp paper towel and remove the stems. Dice about a 1/2 cup of the stems and set aside.
Heat a large skillet over medium-high heat. Melt about half of the butter in it, then add the mushroom caps. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool and return the skillet to the stove. Lower the heat to medium, melt the other half of the butter, then add the onion and garlic and saute until the onion is translucent, about 8 minutes. Remove from heat and stir in the diced mushroom stems.
Stir together the chevre and feta until well blended. Mix in the onion and mushroom stem combination. Use the filling to generously fill each mushroom cap. Place them filling side up in a baking pan.
Preheat the oven broiler for high heat. Broil the mushroom caps until golden brown, about 5 minutes.
1 lb fresh mushrooms
5 Tbsp butter, divided
1 Tbsp finely chopped onion
2 tsp finely chopped garlic
1 package (110 g) plain chevre
1/2 package (90 g) feta, crumbled
DIRECTIONS
Clean the mushrooms with a slightly damp paper towel and remove the stems. Dice about a 1/2 cup of the stems and set aside.
Heat a large skillet over medium-high heat. Melt about half of the butter in it, then add the mushroom caps. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool and return the skillet to the stove. Lower the heat to medium, melt the other half of the butter, then add the onion and garlic and saute until the onion is translucent, about 8 minutes. Remove from heat and stir in the diced mushroom stems.
Stir together the chevre and feta until well blended. Mix in the onion and mushroom stem combination. Use the filling to generously fill each mushroom cap. Place them filling side up in a baking pan.
Preheat the oven broiler for high heat. Broil the mushroom caps until golden brown, about 5 minutes.
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