Roasted Potatoes with Avocado Ailoli

INGREDIENTS

Spicy Roasted Creamer Potatoes

• 1 lb little potatoes quartered
• 1 Tbsp olive oil
• ½ tsp paprika
• ¼ tsp chipotle powder
• ½ tsp garlic powder
• ¼ tsp salt
• ½ tsp onion
• parsley, minced for garnish

Garlic Lemon Avocado Ailoli (Dip or Dressing)

• ½ cup vegan mayo
• 1 small avocado
• ½ - 1 lemon, juiced
• 1 tbsp parsley, minced
• ¼ tsp salt
• ½ tsp garlic powder
• black peppercorn, to taste

INSTRUCTIONS

Spicy Roasted Creamer Potatoes

1. Preheat oven to 425 F.
2. Combine potatoes with olive oil and spices. Line a baking sheet with parchment paper and spread the potatoes out, cut side down.
3. Bake for 10-15 minutes, flip, and cook for another 10-15 minutes, or until crispy, golden-brown, and tender when poked with a fork.

Garlic Lemon Avocado Ailoli (Dip or Dressing)

1. In a blender or food processor, combine all ingredients and blend until smooth.
2. Optional: Add a splash of unsweetened non-dairy milk to thin to your desired consistency, from a thick dip to a thin dressing.
3. Taste and adjust the amount of salt, pepper, and lemon juice, if needed.

Serving

1. Serve potatoes plain with a side of dip, or serve drizzled with thinned dressing, and a sprinkle of fresh parsley.

From I Love Vegan

Cranberry Sauce

· 1 1/2 cups dried cranberries 

· 3/4 cup water or preferably cranberry juice or pomegranate-cranberry mix

· Zest of one orange, then juice the orange

· 1/4 teaspoon salt

· Juice from zested orange

· 2-4 tablespoons raspberry jelly

· 2 tablespoons of cornstarch mixed into 4 tablespoons water

Add all ingredients except the cornstarch to a pan, bring to a boil, reduce heat to simmer and cook until the cranberries plump up. Then add the cornstarch slurry slowly while at a slow simmer until the sauce is thick and of the right consistency. You might not need it all. Makes about 2 cups.

Perfect Sushi Rice

INGREDIENTS:

2 cups uncooked glutinous white rice (sushi rice) 3 cups water 1/2 cup rice vinegar

1 tablespoon vegetable oil 1/4 cup white sugar 1 teaspoon salt

DIRECTIONS:

1.	Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2.	In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Feta Cheese Dip

¾ pound Feta cheese, broken into pieces
2 green onions, chopped
1 fresh red chili, stem removed, chopped
2 Tbs dill
2 Tbs oregano
¼ cup fresh lemon juice
¼ cup olive oil

1) In the bowl of a food processor, combine the feta, green onion, chili and herbs.

2) Pulse until the cheese is well combined.

3) Add the olive oil and lemon juice and puree until smooth.

http://www.heatherchristo.com

Roasted-Vegetable Panzanella

Gourmet | June 2006

by Melissa Roberts-Matar

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture. Yield: Makes 6 to 8 servings Active Time: 35 min Total Time: 1 hr 1 large garlic clove 1/2 cup plus 3 tablespoons extra-virgin olive oil 3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups) 3/4 lb cherry tomatoes, halved 1 teaspoon salt 1/2 teaspoon black pepper 1 lb asparagus and zucchini combined, trimmed and cubed 3 tablespoons balsamic vinegar (preferably white) 3 tablespoons capers (packed in brine), rinsed, drained, and chopped 1/2 teaspoon sugar 1 (19-oz) can cannellini beans (white kidney beans), rinsed and drained 1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice 3/4 cup chopped fresh basil Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on. Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad. While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well. Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Roasted-Vegetable-Panzanella-234991#ixzz2PpIwWDAm

Ward Party Turkey Dressing for 20-25

Ingredients:

1 ¾ - 2 loaves thick sliced bread

8 stalks celery chopped

1 ½ cups butter or margarine, reserve ½ c to spread on top

2 onions chopped and fried

½ cup oxo chicken broth mixture

3 Tablespoons poultry seasoning

¼ tsp garlic salt

¼ - ½ tsp cayenne pepper

2 Tablespoons parsley flakes

3 cups chicken broth or turkey neck broth

1 cup cooked rice

Break up bread into chunks. Lay out on cookie sheet to dry overnight. When dried, put in a greased large tin foil pan or roaster. Fry celery, 1 cup of butter, and onions until soft. Add broth and seasonings – simmer. Add rice to bread chunks. Slowly add broth to bread mixture until saturated. You may not need all the broth. Spread ½ cup soft butter on top. Cover with tinfoil and bake in oven at 275’ for approximately 1 ½ hours, stirring every half hour. 

Hummus

Pioneer Woman’s Classic Hummus

Ingredients

         3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained

         ⅓ cups Plus 1 Tablespoon Tahini

         3 cloves Garlic, Chopped, Or More To Taste

         ½ whole Lemon, Juiced

         ½ teaspoons Ground Cumin, Or More To Taste

         Salt To Taste

         Fresh Basil Or Italian Parsley

         3 Tablespoons To 5 Tablespoons Cold Water

         1 Tablespoon Olive Oil

Preparation Instructions

Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.

Pulse until mixture becomes somewhat smooth and combined, but do not over mix.

Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.

***My personal add-in: 1 piece of roasted red pepper from a jar, and eliminate the water. Yum.

Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

Spiced Coconut Spinach

1 shallot
1 large clove of garlic
1/4 teaspoon fine-grain sea salt
1/4 cup salad/olive oil (or a little of both)
1/4 teaspoon yellow mustard seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon red pepper flakes
1 bunch asparagus sliced thinly lengthwise
1 large package baby spinach
1 1/2 tablespoons unsweetened coconut, lightly toasted

Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.

Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the asparagus, let cook several minutes, then stir in the garlic-shallot paste and all of the spinach. Keep stirring until the spinach starts collapsing a bit, and brightens up - barely any time at all - perhaps a minute. Finish with the coconut.

Adapted from 101 Cookbooks.

Muhammara

1. 
   

   • 1 (7 ounce) jar roasted red peppers, drained
   • 2/3 cup fine fresh breadcrumb
   • 1/3 cup walnuts, toasted lightly and chopped fine
   • 2 -4 garlic cloves, minced and mashed to a paste with
   • 1/2 teaspoon salt
   • 1 tablespoon fresh lemon juice (to taste)
   • 2 teaspoons pomegranate molasses (see notes below) or 2 teaspoonsgrenadine
   • 1 teaspoon ground cumin
   • 1/2 teaspoon hot red pepper flakes
   • 3/4 cup extra virgin olive oil (2 T if you won't be chilling the dip before serving)
   • toasted pita bread, triangles as an accompaniment

   
   
   In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.
2. Transfer the muhammara to a bowl and chill in the refrigerator until it thickens.
3. Serve at room temperature with the pita triangles.

Thanks Janine!!!

Read more: http://www.food.com/recipe/muhammara-138072#ixzz1XSu7V8LD

TIP FOR KEEPING BERRIES FROM GOING MOLDY:

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft.

Mustard Sauce

1/3 cup sugar
1/4 cup dry mustard

blend together, then add:

2 eggs slightly beaten
1/2 cup vinegar

Cook slowly, stirring constantly. When hot, add:

1/4 cup butter

Continue to stir and cook until thick.
Serve with ham.

Coconut Rice

2 c white or Jasmine rice
1 can coconut milk
water to top off the liquid to 4 cups for stove method, or to reach water-level in rice cooker
dash salt
1 T white vinegar
1 T sugar

Mix all ingredients well in the rice cooker, cook as usual.
Or simmer covered on stove for 15 minutes, turn off heat and allow to cook in its own heat for 5 more minutes.

Quinoa with Dried Cherries and Pistachios

Photo and Recipe from Cooking Light, December 2010

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 1 3/4  cups  uncooked quinoa
• 2  tablespoons  plus 2 teaspoons extra-virgin olive oil, divided
• 3  tablespoons  finely chopped shallots
• 2  cups  water
• 1/3  cup  dry white wine or chicken broth
• 1/2  teaspoon  salt
• 3  tablespoons  fresh lemon juice
• 1/4  teaspoon  freshly ground pepper
• 1/2  cup  dried sweet cherries, chopped
• 1/2  cup  dry-roasted pistachios, chopped
• 1/4  cup  chopped fresh mint
• 1/4  cup  chopped fresh parsley

Preparation

1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.

2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

From Kelly!

Baked Beans

This is Aunt Edna's recipe:

4 c white beans (soak overnite) Drain.
Cover with clean water and slowly cook with ham or bacon until done (soft).
Add:
(These amts are approximate. Add to taste.)
1c brn sugar
1/2 c catsup
1 tsp dry mustard
1 tsp salt, dash pepper
Mix well and bake a couple of hours at 325.

From Pioneer Woman:

Recipe: Crash Hot Potatoes

Prep Time: 30 Minutes  |  Cook Time: 25 Minutes  |  Difficulty: Easy  |  Servings: 6

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Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.