Sesame Noodles

Cold sesame noodles are a great dish to make in the summer. It is also a great camping dish. Just make the noodles and sauce before hand- put them in one container. Then put raw veggies cut into small pieces into a second container. Mix them when you are ready to eat. This recipe came from Epicurious.

yield: Serves 4 to 6

Can be prepared in 45 minutes or less.

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar or white-wine vinegar
• 1/2 teaspoon dried hot red pepper flakes, or to taste
• 2 tablespoons firmly packed brown sugar or granulated sugar, or to taste
• 1/2 cup creamy peanut butter
• 1 tablespoon Oriental sesame oil
• 1 teaspoon grated peeled fresh ginger
• 1/2 cup chicken broth
• 1 pound linguine or lo mein noodles
• chopped scallion and cucumber strips for garnish

Preparation

In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the ginger, and the broth, simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly. In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water. Drain the noodles well, transfer them to a bowl, and toss them with the sauce. Serve the noodles at room temperature and garnish them with the scallion and the cucumber.

**I thought the peanut sauce was OK. I've had better. I used rice noodles. I lightly steamed broccoli and carrots. I put peanuts on top along with scallions. The dish was served slightly warmed.

Curry Chickpea Potpie

This looked like a great recipe to try. Perfect for this week's harvest basket plus the leftover veges I still have in my fridge! You can find the recipe on Martha Stewart's website.

Serves 6

• 4 tablespoons unsalted butter
• 1 cup millet
• 2 large eggs
• 3/4 teaspoon salt, plus more to taste
• 2 tablespoons chopped fresh parsley
• 8 ounces broccoli, cut into bite-size pieces
• 1 medium onion, chopped
• 2 cups shredded green cabbage
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder
• 2 large carrots, peeled and cut into 1/2-inch dice
• 8 ounces small white potatoes, quartered
• 1/3 cup red lentils
• 1/2 cup canned chickpeas, drained
• Freshly ground black pepper
• Raita

Directions

1. Boil 2 cups of water. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add millet, and sauté until golden brown, 2 to 3 minutes, stirring frequently. Add another tablespoon butter and the boiling water to millet; return to a boil. Reduce heat to low; simmer, covered, 25 minutes. Transfer millet to a bowl to cool slightly; tent with foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and parsley.
2. Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water bath to cool. Drain, and set aside.
3. Heat oven to 350 degrees. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add cabbage; cook, stirring occasionally, 3 minutes. Add garlic, ginger, and curry; cook 2 minutes. Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom of pan. Add carrots, potatoes, lentils, and chickpeas, and bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 minutes. Stir in broccoli; season to taste with salt and pepper.
4. Place the stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture. Dot millet with remaining tablespoon butter; place on a baking sheet. Bake for 30 minutes, until golden brown and crisp. Serve with raita. 

**I didn't end up making this. I was near the Alpine Sausage Kitchen and got tempted by the Viennese  hot dogs and german mustard. I steamed the rest of the broccoli and cauliflower.
 

Vegetarian Cobbler with Fresh Herb Biscuits

I cut this out of the Delicious Living magazine that I picked up from Vitamin Cottage.  This will be a new recipe to try.

Filling:
2 tablespoon olive oil
1 yellow onion diced
6 cloves garlic, thinly sliced
3 green onions sliced both white and green thinly sliced
2 parsnips peeled and sliced into 1/2 inch slices
2 carrots, peeled and sliced into 1/2 inch slices
3/4 pound cauliflower cored and cut into small florets
1 cup small broccoli florets
2 cups low-sodium vegetable broth
1/2 C milk
2 tablespoons whole-wheat pastry flour
1/8 teaspoon freshly grated nutmeg
2 tablespoons chopped parsley
1 tablespoon of fresh lemon juice

Biscuit Topping
1 ½ cup whole-wheat flour
1/4 cup flaxseed meal
1 teaspoon baking powder
6 tablespoon walnut oil
3/4 cup milk
1/3 cup minced fresh chives
1 tablespoon minced fresh dill
2 teaspoons of sea salt

Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat and add onion, cook until golden brown. Add garlic, green onions, carrots, and parsnips; cook another 10 minutes.

Reduce heat to medium-low. Add cauliflower and broccoli; cook for 2 minutes then add broth. Cover; and cook for 20 minutes. Uncover and boil until liquid is reduced to a glaze, 2 to 5 minutes.

In a small bowl, mix 1/2 cup of milk with 2 tablespoons whole-wheat pastry flour and pour into a skillet. Add nutmeg, parsley, and lemon juice, and salt and pepper to taste. Stir until heated through. Do not boil.

Pour into six 2-cup casseroles or ramekins or a deep 6 to 8 cup casserole dish.

To make topping; In a medium bowl, stir together, flour, flaxseed meal, and baking powder, Drizzle oil over flour mixture and blend with a fork until crumbly. Add milk, chives, dill and salt; stir to combine. Do not over mix. Dough will be very moist.

Drop batter over vegetables. Bake until biscuits are golden brown 15 minutes for ramekins, 20 - 25 minutes for casserole Remove from oven; cool 5 minutes before serving.

Per Serving: 399 cal, 22g fat, 1 mg chol, 9 g protein, 45 g carb, 9 g fibre, 622 mg sodium.

This picture is from another web site, A Taste of Home. I totally forgot to take a photo before we started diving into the cobbler.

**The cobbler was a hit. I ended up using golden beets instead of parsnips, flax seeds instead of flax seed meal, dried dill, tops of young scallions instead of chives, and olive oil instead of walnut oil. If I make this again, I will use less cauliflower and will find walnut oil for the biscuits.

Bahamas Chicken

This recipe comes from a book called, Glorious One-Pot Meals by Elizabeth Yarnell. I used to cook from it a lot. She has a method of infusion cooking by layering the food into a dutch oven and then simply cooking it for 45 minutes (no peeking). I used to layer the ingredients frozen, then set the oven timer so it was ready when we walked in the door. You can buy the book from Amazon or on her site. She has a section on recipes, but it isn't interactive. This is a new recipe for me to try.

Serves 2*

1/2 t cumin seeds
2-4 pieces chicken
salt and pepper, to taste
2-3 cloves garlic, chopped
1 med potato, cut into 1" cubes
1/2 red or orange bell pepper, 1" wedges
1/2 small yellow summer squash, 1" chunks
1/2 C broccoli florets
3 T vinegar, rice or wine
3 T orange juice
1/2 t oregano, dried
1/2 t paprika
1/4 t ground allspice
1/4 t black pepper
1/4 t red pepper flakes

Preheat oven to 450. Spray inside of a 2 quart Dutch oven and lid with oil.
Sprinkle cumin seeds in base of pot. Rinse chicken and place in pot. Lightly salt and pepper. Sprinkle with garlic. Add potatoes on top of chicken. Layer in bell peppers, squash and broccoli.
In a bowl, mix vinegar, orange juice, oregano, paprika, allspice black pepper and red pepper. Pour over top.
Cover and bake in oven for 45 minutes, or until aroma wafts from the oven.

*This will serve us all according to the amount of chicken I put in. I will increase the amount of potatoes. I will substitute carrots for the bell pepper and squash. I might add the rest of the chard I have left and put it in before the marinade. I won't add the broccoli since I am steaming more of it on the side.

 **Delicious and easy to prepare. The carrots and potatoes were cooked to perfection and the chicken was tender. I didn't put the chard on top after all.

Quiche

Quiche is a standby meal at my house like pasta is in others'. It is a great way to pack in the veges. I use a spelt pie crust that I buy at Whole Foods to save me time. This quiche had onions, garlic, tomatoes, spinach, and broccoli. I used pepper jack for the cheese and sprinkled parmesan on top. I found some toasted pine nuts I had chopped from the acorn squash dish and put them on the top. It was delicious!

 Prepping the veges.

**The final product. Delicious!