Chocolate Olive Oil Cake
From - Big Girls Small Kitchen (http://www.biggirlssmallkitchen.com/2012/02/chocolate-olive-oil-cake-a-la-mode.html)
Chocolate Olive Oil Cake
Serves 10
(Barely) adapted from Food and Wine
Ingredients
1/2 cup cocoa powder (I used Valrhona Dutch-processed)
1 teaspoon vanilla extract
1/2 teaspoon espresso powder
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil (no need to use extra virgin, but if it’s all that you have it’ll work fine)
1 1/3 cups sugar
1/4 cup confectioners’ sugar for dusting
Ice cream–I like coffee, but pick your favorite chocolate pairing!
Preheat the oven to 325°F. Generously oil a 9-inch springform cake pan with olive oil and line the bottom of the pan with a round of parchment. Oil the paper too.
Sift the cocoa powder into a small bowl (you can skip this step, but you’ll have to stir it more vigorously). Pour about 6 tablespoons of boiling water over the cocoa and mix until it’s smooth and glossy–you can add another tablespoon or two if necessary. Stir in the vanilla and espresso powder. Set aside to cool slightly.
In another bowl, mix together the flour, salt, and baking soda and set aside.
In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Beat on medium high until lightened and thickened, about 2 minutes. Reduce the speed to low and gradually add the cocoa mixture (make sure it’s not hot), mixing until it’s well combined, scraping down the sides of the bowl once. In a few additions mix in the dry ingredients until just combined, scraping down the sides of the bowl.
Pour the batter into the cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 50 minutes. Put the pan on a rack and carefully run an offset spatula around the inside edge, then release the springform on the cake. Let cool for 10 minutes. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely.
Dust the top of the cake with confectioners’ sugar (I like to use a strainer). Then serve wedges with generous scoops of ice cream.
Monday, February 13, 2012
Thursday, February 9, 2012
Soba Noodles with Eggplant and Mango
Soba Noodles with Eggplant and Mango
From - http://www.seriouseats.com/recipes/2011/03/soba-noodles-with-eggplant-and-mango-recipe.html
Ingredients
yield: serves 6, active time 1 hour, total time 30 minutes
1/2 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
2 garlic cloves, crushed
1/2 fresh red chile, finely chopped
1 teaspoon toasted sesame oil
Grated zest and juice of 1 lime
1 cup sunflower oil
2 eggplants, cut into 3/4-inch dice
8 to 9 ounces soba noodles
1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips
1 2/3 cup basil leaves (if you can get some Thai basil, but much less of it)
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced
Procedures
1 - In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile, and sesame oil. Allow to cool, then add the lime zest and juice.
2 - Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.
3 - Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
4 - In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl. -
From - http://www.seriouseats.com/recipes/2011/03/soba-noodles-with-eggplant-and-mango-recipe.html
Ingredients
yield: serves 6, active time 1 hour, total time 30 minutes
1/2 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
2 garlic cloves, crushed
1/2 fresh red chile, finely chopped
1 teaspoon toasted sesame oil
Grated zest and juice of 1 lime
1 cup sunflower oil
2 eggplants, cut into 3/4-inch dice
8 to 9 ounces soba noodles
1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips
1 2/3 cup basil leaves (if you can get some Thai basil, but much less of it)
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced
Procedures
1 - In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile, and sesame oil. Allow to cool, then add the lime zest and juice.
2 - Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.
3 - Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
4 - In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl. -
Thursday, February 2, 2012
Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad
Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad
From My New Roots -- http://mynewroots.blogspot.com/2010/02/warm-salad-month-wild-rice-butter-bean.html
Ingredients:
1/2 cup wild rice
1 cup dried butter beans
4-5 medium carrots
1 small red onion
4 cloves garlic
2 Tbsp. extra virgin olive oil
1 bunch fresh dill
sea salt
freshly ground black pepper
Dressing:
1 Tbsp. mustard
1 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
3 Tbsp. extra virgin olive oil
pinch of sea salt
Directions:
1. Soak beans for 8 hours or overnight. Drain, rinse well and cover with fresh water. Add a teaspoon of sea salt. Bring to a boil, reduce to a simmer, and cook until beans are soft – about 45 minutes.
2. While the beans are cooking, rinse the wild rice well, drain, and put in a pot. Cover rice with 1.5 cups fresh water, add a couple pinches of sea salt, bring to a boil, and reduce to simmer. Cook until rice is chewy-tender – about 45 minutes. You will know the rice is done when the grains open up to reveal their purple-gray inner portion.
3. Preheat the oven to 400F. While the rice is cooking, wash the carrots and slice them on the diagonal into ‘coins’, place on a baking sheet. Mince the garlic and combine it with the oil. Pour over carrots and toss to coat. Sprinkle with salt. Place in the oven and roast, turning them a few times over the course of 15-20 minutes. The carrots should be cooked but not mushy – al dente!
4. Make the dressing by combining all ingredients together, shake well.
5. Now all the elements come together: Drain and rinse beans in cool water to stop the cooking process. Pour dressing over warm beans and toss. Let sit for 5 minutes or so. Drain the rice if any water remains, cool slightly. Mix with beans. Toss in the carrots, scraping the pan to add garlic oil to the remainder of the ingredients. Throw in some paper-thin onions slices, a heap of fresh, chopped dill, and grind some black pepper to finish.
6. Serve immediately. This salad is also delicious with red or black quinoa instead of wild rice; roasted sweet potatoes instead of carrots; or try any other mild white bean in place of the butter bean: cannellini, great northern, navy bean etc.
From My New Roots -- http://mynewroots.blogspot.com/2010/02/warm-salad-month-wild-rice-butter-bean.html
Ingredients:
1/2 cup wild rice
1 cup dried butter beans
4-5 medium carrots
1 small red onion
4 cloves garlic
2 Tbsp. extra virgin olive oil
1 bunch fresh dill
sea salt
freshly ground black pepper
Dressing:
1 Tbsp. mustard
1 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
3 Tbsp. extra virgin olive oil
pinch of sea salt
Directions:
1. Soak beans for 8 hours or overnight. Drain, rinse well and cover with fresh water. Add a teaspoon of sea salt. Bring to a boil, reduce to a simmer, and cook until beans are soft – about 45 minutes.
2. While the beans are cooking, rinse the wild rice well, drain, and put in a pot. Cover rice with 1.5 cups fresh water, add a couple pinches of sea salt, bring to a boil, and reduce to simmer. Cook until rice is chewy-tender – about 45 minutes. You will know the rice is done when the grains open up to reveal their purple-gray inner portion.
3. Preheat the oven to 400F. While the rice is cooking, wash the carrots and slice them on the diagonal into ‘coins’, place on a baking sheet. Mince the garlic and combine it with the oil. Pour over carrots and toss to coat. Sprinkle with salt. Place in the oven and roast, turning them a few times over the course of 15-20 minutes. The carrots should be cooked but not mushy – al dente!
4. Make the dressing by combining all ingredients together, shake well.
5. Now all the elements come together: Drain and rinse beans in cool water to stop the cooking process. Pour dressing over warm beans and toss. Let sit for 5 minutes or so. Drain the rice if any water remains, cool slightly. Mix with beans. Toss in the carrots, scraping the pan to add garlic oil to the remainder of the ingredients. Throw in some paper-thin onions slices, a heap of fresh, chopped dill, and grind some black pepper to finish.
6. Serve immediately. This salad is also delicious with red or black quinoa instead of wild rice; roasted sweet potatoes instead of carrots; or try any other mild white bean in place of the butter bean: cannellini, great northern, navy bean etc.
Coconut-Curry Chickpeas and Cauliflower
Coconut-Curry Chickpeas and Cauliflower
From Go Dairy Free -- http://www.godairyfree.org/201112065347/News/Nutrition-Headlines/Quick-Fix-Cooking-Tips-plus-Vegan-Coconut-Curry-Chickpeas-and-Cauliflower.html
Quick-Fix Vegan: Healthy, Homestyle Meals in Less Than 30 Minutes by Robin Robertson © 2011, published by Andrews McMeel.
Ingredients
2 teaspoons neutral vegetable oil
1 small yellow onion, minced
1 carrot, thinly sliced
3 cups small cauliflower florets (from 1 small cauliflower)
2 tablespoons curry powder or paste (or to taste)
1 (14.5-ounce) can diced tomatoes, drained
1 cup vegetable broth1-1/2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed
1 cup frozen peas1 (13-ounce) can unsweetened coconut milk
1/2 teaspoon salt Black pepper
Instructions
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the carrot, cauliflower, and curry powder, to taste. Add the tomatoes and broth, cover, and cook until the vegetables are softened, about 10 minutes. Stir in the chickpeas, peas, coconut milk, salt, and pepper to taste. Cook uncovered until the flavors are well blended and the mixture thickens slightly, about 10 minutes longer. Serve hot.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4
Vegetarian Pho
Vegetarian Pho
From Running with Tweezers -- http://www.runningwithtweezers.com/vegetarian-pho-soup/
Makes 4 medium bowls of pho – adapted from the recipe found on Vegetarian Times
4 cups good quality low sodium vegetable broth
4 cups water
1 cup dried shiitake mushrooms
3 large shallots, thinly sliced
10 cloves of garlic, peeled and thinly sliced
1″ piece of fresh ginger, thinly sliced into 1/8″ pieces
6 tbsp. light soy sauce
2 tbsp. rice wine vinegar
3 star anise
3 cinnamon sticks
1 small handful thai basil stems & leaves
1 small handful cilantro stems & leaves
1 8 ounce package dried rice noodles
2 cups shredded Napa or Savoy cabbage
2 cups fresh mung bean or soybean sprouts
1/2 cup fresh chopped green onions
1/2 cup roughly chopped or torn Thai basil
1/2 cup roughly chopped cilantro
1 lime, cut into wedges for garnish
Optional for serving: sliced fresh jalapenos, Maggi seasoning, extra soy sauce, Sriracha, hot garlic chili sauce
For the broth: Place the first 12 ingredients in a large soup pot with a lid. Bring to a boil over medium high heat and then reduce temperature and simmer mostly covered for 1 1/2 hours. Strain through a fine mesh colander to get all the bits out. Return the broth to the pot and bring back to temp over medium heat.
To assemble the soup: Cook the rice noodles according to the package – as a default method, cook the noodles in boiling water for 3-4 minutes until tender, drain and rinse with some cool water quickly to stop the cooking. Drain these thoroughly. Evenly distribute the noodles and cabbage between the serving bowls. Ladle the hot broth over the noodles. Top each bowl with some sprouts, basil, cilantro, a sprinkle of green onions and some lime. Serve immediately.
Baked Barley Risotto with Butternut Squash
Baked Barley Risotto With Butternut Squash
From Real Simple -- http://www.realsimple.com/food-recipes/browse-all-recipes/baked-barley-risotto-00100000070986/index.html
Ingredients
2 tablespoons olive oil
1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
kosher salt and black pepper
1 cup pearl barley
1/2 cup dry white wine
3 cups low-sodium vegetable broth
5 ounces baby spinach
1 tablespoon unsalted butter
Directions
Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.
Roasted Tomato Basil Soup
Tomato Soup
Recipe from Simply Delicious -- http://simply-delicious.co.za/2011/05/16/roast-tomato-basil-soup/
Serves 6-8
4 tins (400g (14.11 ounces) each) whole, peeled tomatoes
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp sugar
1 tsp salt
2 red onions, finely chopped
2 garlic cloves, finely chopped
2 tsp tomato paste
2 tbsp soy sauce1 tbsp sugar
1.5l vegetable / chicken stock
100ml (3.38 fluid ounces) cream
salt & pepper to taste
fresh basil leaves, to serve
Pre-heat the oven to 200°c.
Place the tinned tomatoes and all their juices in a roasting tray and add the Balsamic, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started caramelising slightly. In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and fry for another minute. Add the roasted tomatoes, tomato paste, soy sauce and sugar. Stir to combine all the ingredients and pour in the stock.Lower the heat and cover the pot. Allow to simmer for 10 minutes. Remove the pot from the heat and blend the soup. Add the cream and season to taste. Serve with fresh basil leaves and crusty bread.
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