Recipes

Quinoa Taboulleh

Apr 21, 2015
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Serves 4-6

 

Ingredients:

 

1 cup quinoa, rinsed

3 tablespoons lemon juice

¼ cup olive oil

2 garlic cloves, minced

1 large bunch parsley, minced

1 bunch mint, minced

1 pint cherry tomatoes, quartered

Salt

Pepper

 

Preparation:

 

  1. Bring 2 cups of salted water to a boil. Add quinoa and reduce to a simmer. Cover and cook until water has been absorbed and quinoa is fluffy and chewy.
  2. Combine lemon juice, olive oil and garlic in a small bowl, whisk thoroughly.
  3. Combine quinoa, parsley, mint and tomatoes in salad bowl, add dressing and toss to coat. Season to taste with salt and pepper.

 

 

Maki Sushi with Cucumber and Avocado

Apr 21, 2015
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Serves 6-8

 

Ingredients:

 

2 cups sushi rice- $1.50

2 cups water (plus extra for rinsing)

2 tablespoons rice vinegar- $0.16

2 tablespoons sugar

1 tablespoon salt

12 sheets of nori- $2.50

1 cucumber, peeled, seeded and thinly sliced- $0.75

1 avocado, thinly sliced- $1.50

Soy sauce

Pickled ginger

Wasabi

 

TOTAL:$6.41

 

Preparation:

 

  1. Place rice in mixing bowl and cover with cold water. Swirl the rice in water and repeat 2-3 times or until water is clear.
  2. Place the rice and two cups of water in medium sauce pan. Bring to boil uncovered. Reduce to simmer and cover. Allow to cook for 15 minutes. Remove from heat and let rice sit for 10 minutes still covered.
  3. Combine rice vinegar, salt and sugar in small sauce pan. Heat briefly, so salt and sugar dissolve.
  4. Transfer rice to large mixing bowl and combine with vinegar mixture. Combine thoroughly.
  5. Allow rice to cool for 10 minutes.
  6. Layer plastic wrap on top of a clean dish towel or bamboo sushi mat. Place nori on top of plastic wrap. Spread rice evenly on bottom 2/3 of nori. Place salmon, cucumber, and avocado in the middle of the rice.  Roll from bottom to top and moisten the ends.
  7. Repeat until all of the rice and filling has been used.
  8. Carefully slice rolls in 1 ½ inch pieces, and serve with soy sauce, wasabi and pickled ginger.

 

 

 

Asparagus and Feta Quiche

Apr 14, 2015
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Serves 6

Ingredients:

 

1 stick cold butter, cut into cubes

¾ cups whole wheat flour

¾ all-purpose flour

3-4 tablespoons water

½ teaspoon salt

2 tablespoons olive oil

4 scallions, thinly sliced

1 bunch asparagus, ends removed and cut into 1-inch pieces

Salt

Pepper

1/3 cup crumbled feta cheese

1/3 cup milk

4 eggs

 

TOTAL: $8.22

 

Preparation:

 

1. Preheat oven to 375F.

2. Make the crust dough. In a food processor, pulse the flour, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

3. Turn out onto a clean surface. Use your hands to form into a disc. Do not over knead.

4. Roll out dough and fit it into 9-inch pie pan. Bake for 10 minutes or until golden.

5. While crust is baking, heat olive oil in skillet and add scallions and sauté for 2 minutes. Add asparagus and cook for another 5-6 minutes. Season with salt and pepper.

6. Sprinkle feta on bottom of pie crust and spread asparagus mixture on top.

7. Whisk together eggs and milk and pour into pie crust.  Bake for 30 minutes or until golden on top.

     

Carrot Kale Samosas with Phyllo Dough

Mar 30, 2015
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Makes two dozen

 

Ingredients:

2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger minced
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon chili powder
2 carrots, peeled and diced
2 cups kale, chopped
1 lb. potatoes, peeled and boiled
Salt

1 package phyllo dough, defrosted
¾ stick of butter, melted

 

Preparation:

 

Preheat oven to 400F.

 

Heat oil in sauté pan. Add onion and sauté 2-3 minutes. Add garlic, ginger, cumin, turmeric, coriander and chili powder and sauté until very fragrant, about 2 minutes.

 

Add carrots and sauté for another 2 minutes. Add kale and sauté until kale has wilted and is soft.

 

Fold in potatoes and season mixture with salt.

 

Fold phyllo dough in half lengthwise and brush surface with butter. Place ¼ cup of vegetable mixture at bottom corner of the dough, and fold into a triangle, and then continue to fold in triangles, like folding up a flag.

 

Brush each triangle with butter and place on a baking sheet and bake 7-10 minutes or until golden and brown.