May 31st, 2008 by alice
Tags: , , , Cabbage, Salad
INGREDIENTS
- 1headgreen cabbage
- 1cupapple cider vinegaror distilled white vinegar
- 1/2cupwater
- 1mediumonion
- 2largecarrots
- 1teaspoonsalt
- 2teaspoonsolive oil
- 1 1/2teaspoonsoregano
- 1teaspooncayenne pepper
- 1teaspooncumin
- 1teaspoonbrown sugar (optional)
DIRECTIONS
- Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
- Combine all ingredients in a large mixing bowl.
- Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
- Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
- Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.
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May 31st, 2008 by alice
Tags: , Egg, German, Homemade
INGREDIENTS
- 1cup siftedall-purpose flour
- 2tablespoons siftedall-purpose flour
- 1/8teaspoon freshly gratednutmeg
- 1/2teaspoonsalt
- 1largeegg
- 6tablespoonsmilk
- 3-4gallons boiledsalt water(for cooking spaetzle)
- 1/4cup meltedunsalted butter
DIRECTIONS
- TO MIX IN A FOOD PROCESSOR:Place 1 cup plus 2 tablespoons flour, nutmeg and salt in a work bowl fitted with the metal chopping blade and whirl briskly to mix.Add egg and milk and beat hard (about 3 to 4 one-minute churnings of the motor) until batter is elastic and shows bubbles on the surface.
- TO HAND MIX:Mix dry ingredients in a bowl; combine egg and milk and add all at once; beat hard until batter is bubbly and elastic.
- Push the batter through a spaetzle press (or colander) into kettle of rapidly boiling salted water.Cook the spaetzle uncovered for 8 minutes, stirring occasionally.With a slotted spoon, lift the spaetzle to a large bowlof ice water and let stand until nearly ready to serve—but no longer than an hour or two.
- Drain the spaetzle well in a colander, then warm 4 to 5 minutes in the melted butter in a large sauté pan over moderately low heat, stirring now and then.Serve at once.Serves 4.
- Jean Anderson Cooks.
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May 31st, 2008 by alice
Tags: Baked, Crispy, Ham, Hot, Pasta, Spinach, Top
INGREDIENTS
- 1lbcavatappi pasta
- salt
- 3tablespoonsextra virgin olive oil, divided
- 2tablespoonsbutter
- 1mediumonion, chopped
- 3garlic cloves, chopped
- black pepper
- 3tablespoonsall-purpose flour
- 2 1/2cups2% low-fat milk
- 1/2lbcapicola, sliced into thin ribbons
- 1 (10 ounce)boxfrozen chopped spinach, defrosted and squeezed dry
- 1cupparmigiano-reggiano cheese, grated and divided
- 1/2teaspoonnutmeg
- 1/4teaspooncayenne pepper
- 1lbfresh mozzarella balls, cut into 1/2-inch cubes
- 1cupItalian seasoned breadcrumbs
- 1/2cupflat leaf parsley, finely chopped
DIRECTIONS
- Preheat broiler.
- Place a large pot of water over high heat and bring to a boil.Add the pasta, salt the water and cook to al dente.
- While the water is coming up to a boil for the pasta, heat a large skillet over medium heat.Add 1 T olive oil and the butter.
- When butter melts into the oil, add onions and garlic and season with salt and pepper.Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute.
- Slowly whisk in milk.
- Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capicola, spinach and 1/2 cup grated Parmigiano.Season sauce with nutmeg and cayenne and remove from the heat.
- Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over.Transfer dressed pasta to a baking dish.
- To make the breadcrumb topping, combine the breadcrumbs, 2 T olive oil and the remaining 1/2 cup Parmigiano.
- Sprinkle the breadcrumb mixture over the top of the pasta to cover from edge to edge.
- Place the baking dish under the broiler and broil until golden brown and crispy.
- Garnish with chopped parsley.
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May 31st, 2008 by alice
Tags: Butter, Frozen, Peanut, Pie
INGREDIENTS
- 1 (9 inch)pie crusts, baked
- 1lbsilken tofu
- 3/4cuppeanut butter
- 1/2cupagave nectaror honey
- 1/4cupoil
- 1teaspoonvanilla
- 1/8teaspoonsalt
DIRECTIONS
- Blend the ingredients in a blender until smooth.
- Pour into pie shell.
- Freeze.
- When ready to eat?Thaw for 10 minutes and serve.
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May 31st, 2008 by alice
Tags: Banana, Pudding, Simple
INGREDIENTS
- 1lb silkenfirm tofu
- 1/4cupoil
- 1/4teaspoonsalt
- 2teaspoonsvanilla
- 2 ripebananas
- 1/2cupsugar
DIRECTIONS
- Note I always add just a touch of almond extract in place of some of the vanilla.
- Use only silken do not use cotton.
- Put in blender.
- Blend until creamy.
- Pour into serving dishes or pie and serve or chill.
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