Thursday, November 20, 2014

Potato leek soup with herb pistou

I love potato/leek soup, but I don't love it cold. I also love it with cream, but can't make it that way for my family, so I serve it hot, add a few more things, and make it delish. This recipe includes an herb pistou that I found. Pistou like pesto works well stirred into things as a garnish or as a burst of fresh flavors.

potatoes, leeks, carrots, oil, salt, and pepper

cut the carrots, trim and cut the leeks

wash and save the greens for making veggie stock

saute leeks and carrots in oil

peel and chop the potatoes

add to the pot with lots of water, and some salt and pepper, simmer till veggies are very soft

make the pesto - parsley, oil, lemon, salt, sugar

blend parsley, oil, and lemon together; and season to taste with salt and sugar

blend soup well

season with salt and pepper

serve garnished with pistou

Soup is good!

Thursday, November 6, 2014

Tomato sauce (fresh)

I have posted my canned tomatoes and my slow simmered sauce, but this is my fresh sauce. This is great when you have too many tomatoes, or in the middle of winter when all you have are not so yummy tomatoes but you want to buy them anyway. I made this version with the tomatoes and herbs from my garden.

tomatoes, onion, garlic, parsely, oregano, basil, oil, and salt

saute onions and garlic in oil with herbs

rough chop tomatoes

add to pot, I added some of my canned sauce that I just made

the skins will come off pretty quickly

let simmer for 15 minutes or so

finish pulling out the skins and pull out the herbs

serve with smeatballs!

Enjoy!

Thursday, October 30, 2014

Veggie meatballs

These are our new favorite smeatball . As usual the recipe is from Food and Wine, but it was a real recipe for veggie meatballs, not just my interpretation of one. These are good with pasta, rice, on sandwiches, however you want them. I like to make them a day or two ahead of time, sometimes in big batches to use all week.

eggplant, mushrooms, garlic, eggs, flour, almond meal, bread crumbs, oil, soy, salt

roast your eggplant and then peel

and chop, I like my kitchen shears

mince your mushrooms and saute to release juices

mix eggplant, mushrooms, minced garlic, soy, almond meal, and miso (last minute addition)

then add eggs

then add breadcrumbs

form into balls and roll in flour

chill at least an hour - they need to be firm

then fry in hot oil till brown on all sides

finish or reheat in sauce

eat them up yum

Delish!

Tuesday, July 1, 2014

Irish potatoes

This is the other thing I made for St. Patrick's day dinner. My friends Mother-in-Law told me how to make Irish potatoes, although the very first time I ever had them was at Connie O's in Greenpoint on St. Patrick's day. I still have my hat from that day. I had tried to figure out how to make them on my own but it took three years and one Irish MIL of a friend later for me to learn the art. It is actually quiet simple.

First you want smaller potatoes usually red or yukon. You need to cook them skin on and keep them just barely at a boil, never a hard boil. Then you skin them and fry them in lots of butter. They are so good.

As an added bonus I have included boiled cabbage in this recipe, that's all it is. Boiled cabbage with butter and salt and pepper. It is super simple and super yummy. If you haven't ever made it, make it now. I just boil my cabbage in the same water I used for my potatoes, so by the time I cool them enough to skin them and then fry them the cabbage is ready also.

potatoes, butter, salt, pepper, oil

add water to cover potatoes and keep just under a boil until potatoes are cooked through

remove potatoes from water and let cool slightly

add cabbage quarters and salt to the water and keep it simmering

peel the potatoes with a knife, remove all the bits and nubs

toss in some salt

melt 'butter' in oil (next time I am using real butter, the margerine wasn't as good)

fry potatoes flipping occasionally

meanwhile drain cabbage and toss with 'butter', salt, and pepper

potatoes should be brown and crispy on the outside

drain on paper towels for a minute or two

then serve with cabbage, veggie rashers, bread, and guiness

see here we are post irish potatoes and beer circa 2006

Sláinte!

Friday, May 9, 2014

Ice cream cake

This year for my husbands birthday I decided to make him an ice cream cake as a surprise. Since he is dairy free he hasn't had an ice cream cake in who knows how long. It is pretty simple to make with store bought ingredients and just as easily made with dairy.

I made my chocolate cake from scratch, but I only made half a recipe, so if you use a box mix, you will only need half. You can use any type of cookie, but I went for the Trader Joes vegan Joe-Joe's. This is one time when making a cake that you want to be sure to use parchment paper so that you can easily invert the cake into the assembly pan. You will need two pans the same size. You also need to keep the cake frozen as you assemble it.

I like to use the tall half gallon of ice cream and it needs to soften for about 15 minutes before you add that layer, not much longer or it will melt too much and you will end up with ice when it refreezes. You will need to take the cake out of the freezer 10-15 minutes before serving in order to cut it the first time.

ice cream, cookies, cake, and frosting (not made yet)

crush cookies on the bottom of assembly pan

squeeze the ice cream out and slice it thinly, but two layers thick

invert cake on top of ice cream layer and push down firmly all over, then freeze at least 30 minutes

make frosting or use store bought, then frost cake

and decorate and refreeze until time to serve

serve and enjoy

store the rest (and we had a lot) in the freezer

Happy Birthday Husband!