Archive for December, 2009
Sweet Potato (Kumara) and Semolina Patties
- Cook together 1 Kumara ( sweet potato)and 1 Potato - medium size and mash
- Chop a bunch of parsley and several spring onions finely cut or chopped
- 3 - 5 capfuls of Shoyu or Tamari
- Semolina to mix
- Mashed Tofu (couple of slices - optional but nice if you have some on hand - otherwise its almost as good without)
- Mix and mold into patties. Roll in Semolina and cook in frypan
We make this often and it is always delicious and quick and easy to make - even my husband has been know to make it !
Photo shows without parsley and spring onions as we had some great kumaras and no parsley or spring onions that had not gone to seed !
If you enjoyed this recipe go here for more Vegetarian Cooking Made Easy
Tree tomato/ Tamarillo Salsa to go with it will be posted soon …
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Christmas and Holiday Yummies
Author: admin
Merry Christmas from The Cat who constantly awaits the delivery of non Vegetarian Food and might even beg for some goodies from the Healthy Urban Cookbook
Greek Yoghurt Sauce
Chop Spring Onions, Coriander, mint and 2 cloves of garlic
Deseed one chilli and add to mix,
Fold this all together with yoghurt - try one cup to start and add until you like the taste
Add extra chilli sauce - sweet chilli sauce is good.
Use with couscous, over patties, on meat loaf, eggplant dishes or whatever takes your fancy.
Mushroom and Sage Tart
Grill 4 big mushrooms on a bed of sage
Place mushrooms on sheet of pastry and cut round each mushroom.
This is so the pastry will rise up around the mushrooms when cooked.
Brush with egg and lay sage leaves around the mushrooms
Brush top again with egg - if you prefer not to use egg skip this step and sprinkle with parmesan cheese Bake 10 - 12 mins in a hot oven.
Delicious and quick tart. Serve with a salad or grilled veges.
I have also tried Nigella Lawson’s Melon Salad and this is very easy to do and tastes delicious too so give it a try:
Chopped Watermelon cut into chunks, soak chopped red onion in lime juice.
Add chopped feta cheese and small amount of olive oil. Add onion and lime. stir and enjoy
Chopped mint is a good addition
Ice Cream “Enhancements”
Make strong coffee and either pour over or mix into ice cream, sprinkle with grated coffee flavoured chocolate.
Add scrunched up gingernuts and spoonful of powdered instant coffee to ice cream and re-freeze.
Add several large spoonsful of fruit mince to ice cream and a spoonful of your favorite liqueur(don’t add too much or it will act like antifreeze!) - add a handful of nuts as well if you like.
This range of options is only limited by your imagination !!
Enjoy
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Apricot Bites
Make these yummy apricot snacks when you need something fast to take for a shared meal or nibbles.
Healthy and fast to put together they look colorful when arranged in rows on a flat platter and you will find they go down a treat - you may not want to share any !
These also look good as part of a platter with cheese bites, cheese straws or whatever is in the pantry.
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Home made Hummus with toasted pita bread sprinkled with herbs and cheese and pineapple or cheese and gherkin bites on toothpicks
Today I had two invitations and was invited to take a plate - bring something festive they said ! I had done the obvious, club sandwiches, asparagus rolls, sausage rolls to death and I wanted a new twist and it had to be quick, easy, preferably healthy and look fantastic and delicious.
Go here to find 100 healthy raw snacks and treats
Since one of the occasions was an exercise class I didn’t want to take a plate of something we would all spend the next ten sessions working off and the other was a creative fiber group so it need to at least look artistic.
After a rethink here are some quick ideas for a festive occasion finger food that won’t involve slaving over a hot stove, can be prepared fast and will look great too - just remember its how you present it that makes or breaks it and you can get away with almost anything if it looks amazing.
Tooth pick pix:
Freshly sliced Brie cheese and slices of pear
Cocktail onions and cheese
Chunks of Pineapple and cheddar cheese
Polish garlic sausage and cheese
Apricots spread with cream cheese decorated with an almond
Ham and cheese roll ups secured with a tooth pick
Ham (or bacon if you want to cook !) roll up with a prune inside
Asparagus rolled in ham or any sliced meat
Chunky slices of chicken with sliced mango (or other fruit of your choice)
Creative Platters can go down a treat
Try a selection of various sliced meat, fruit, artichokes, curried eggs
Cheese straws with a dip - tomato dip goes extra well with this or an onion and cheese dip
Corn chips and a dip - a very quick dip is yogurt, sweet chilli sauce and a dash of pepper, or yogurt with chopped gherkins, or avocado with a dash of sweet chilli sauce, or avocado, lemon juice, salt and pepper - try some curry in it to give a kick, even non avocado lovers like this one.
Dates, sliced oranges, tropical fruits and some cheese slices
Lettuce “rolls” with a selection of what you have on hand, examples, cottage cheese, brie, sliced meat, artichokes
Go here to find 100 healthy raw snacks and treats
Crostini - you can go mad with a choice of spreads the most basic is olive oil and garlic, to any number of additions, we love smashed up tomato on top of the olive oil and garlic with fresh chopped basil.
Mini pizzas either make these very small individual ones or one large oblong one and cut into bite sized pieces.
Pita bread toasted or grilled with grated parmesan cheese or alternatively slice the pita bread into triangles and spray with olive oil and sprinkle with herbs before grilling.
Make your servings bite size and leave a supply of toothpicks to self serve and have some festive paper cocktail serviettes on hand. I like to serve my platters with fresh flowers or herbs and if you arrange them creatively then almost any combination will look mouthwatering.
For more cool ideas go to the Healthy Urban Kitchen
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Eat green and stay healthy and lean, that’s my motto. I’ve always loved healthy salads. Ever since my late father’s medical condition precluded his enjoying the greens he also loved, I’ve never taken them for granted and enjoy them even more. My favorite salad mainstays come from Earthbound Farm that began 25-years ago as an organic backyard garden in Carmel Valley, California. Now I live just a few miles away in Carmel, long committed to organic for me and the planet. You can find their produce in Whole Foods, Trader Joes, and many other locations, and can even buy it farm direct: ebfarm.com/
In 2009 alone, Earthbound’s 33,000 acres avoided the use of over 305,000 pounds of toxic pesticides, 10.3 million pounds of synthetic fertilizers, and conserved 1.6 million gallons of petroleum by avoiding the use of petroleum-based pesticides and fertilizers. With sustainability the goal they use 100% post-consumer recycled PET for plastic salad containers and 99% post-consumer recycled corrugate for shipping cartons.
With the local deer sporting their new autumn and fall antlers, and beautiful red Pyracantha berries reminding me how they centered our Thanksgiving dinner tables growing up, this is a beautiful looking and healthy salad is perfect for fall and winter, alone or try it paired with artisan bread and soup.
Carmel-by-the-Sea Roasted Pear, Goat Cheese and Candied Pecan Salad
1 package of spring mix salad greens
2 unpeeled pears
1/2 c of dried cranberries
1/2 c of candied pecan pieces
4-6 oz goat cheese log
1/4 c apple juice
3 T brown sugar
1 T white wine vinegar
1 T extra virgin olive oil
Salt and pepper to taste
Cut the pears into fourths length-wise and core. Place in a baking dish. Combine the apple juice and brown sugar and pour over the paces. Bake 20-30 minutes until they are tender, basting occasionally with the juice. Remove to a plate and reserve ¼ cup of the juice mixture.
Whisk the reserved apple juice and white wine vinegar in a small bowl, whisk in the olive oil, season with salt and pepper to taste. I use sea salt and no pepper. Toss this dressing together with the greens in a salad bowl. Crumble in the goat cheese and mix throughout with a couple of light tosses. Divide onto four plates. Sprinkle each with the dried cranberries and candied pecans. Cut the pears into slices and arrange. Bon appetit.
© 2008-2012-Suzanne de Cornelia. http://suzannedecornelia.com All worldwide rights apply. This article may be reprinted on websites as long as the entire article, including website link and resource box are included and unchanged. Suzanne is a freelance writer and Web 2.0 expert. Her novel “French Heart” will be released in November 2009. Friend Suzanne on FaceBook, follow her on Twitter @SuzanneDeC
Article Source: EzineArticles.com/?expert=Suzanne_De_Cornelia
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