Warm Beetroot and Potato Salad with Dill and Mustard

Ingredients

• 500g baby new potatoes or charlotte potatoes
• 250g cooked beetroot
• 1 bunch dill, chopped
• 2 shallots, finely chopped
• 1 tablespoon creme fraiche
• 1 tablespoon mayonnaise
• Juice of 1/2 lemon
• 2 teaspoons dijon mustard
• 1 teaspoon wine vinegar
• 1 teaspoon honey
• Good quality olive oil
• Freshly chopped parsley (optional)

Method

• Boil the potatoes until soft, but not mushy or disintegrating (about 10-15 minutes)
• Chop the beetroot into cubes
• Chop the dill and shallot.
• When the potatoes are cooked, chop into cubes roughly the same size as the beetroot
• Meanwhile, mix the remaining ingredients, except the olive oil, together to make the dressing.
• Taste and adjust as necessary.
• Mix the potatoes, dill, beetroot, shallot, and dressing together well.
• Top with the chopped parsley, and drizzle with olive oil.

Sweet Potato & Feta Patties

These have been found all over the world, sometimes mixed with dill, sometimes rolled in a sesame/sunflower seed mix, with chile powder added...

I think anything you enjoy goes!

 MOROCCAN SPICED OLIVES           
1 ts Cumin seeds        
1 ts Fennel seeds        
1 ts Coriander seeds      
1/4 ts Cardamom, ground        
1 pn Crushed red pepper flakes        
1 pn Nutmeg, ground        
1 pn Cinnamon        
1 tb Olive oil
1 Tbsp orange juice
1 Tbsp lemon juice    
1 1/2 c  Green olives, brought to                         
3    Garlic cloves, minced       

Heat first 8 ingredients in a small skillet over medium heat until    fragrant, about 2 minutes.  Remove from heat & add olives & toss to    coat.    Stir in remaining ingredients.  
Refrigerate in an airtight container for at least 4 hours or up to 3 weeks.  The longer the marinate, the better they taste.  Drain & serve at room temperature.

Greek Recipe Index

Corn-On-Cob In Coconut Milk

4 plump fresh ears of corn
1 teaspoon finely chopped thyme
1 teaspoon minced garlic
1/2 teaspoon dried red pepper flakes
1 (400 ml) can coconut milk
1 pinch salt (or to taste)

or, pinch turmeric

1 Tbsp cilantro

juice of 1 lemon

Directions:


Shuck the corn, wash, and chop off each end.

Add the herbs/spices to a saucepan with the coconut milk and simmer the corn gently in it for around 10 minutes until the sauce is thickened and the corn is tender. Spoon the sauce over the corn and serve speared onto corn forks or toothpicks, or prepare for messy fingers! Spoon up any leftover sauce.

A HUGE list of veggie recipes!

Caponata (An anti-pasti)

Portobello Gravy

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chopped cleaned portobello mushrooms, (2 medium)
2 1/4 cups vegetable broth (see note below)
3 tablespoons tamari, or reduced-sodium soy sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon crumbled dried sage
1 tablespoon cornstarch*
2 tablespoons water
Freshly ground pepper, to taste

*I'm thinking you could use file powder in place of cornstarch, if ya wanted. Might add another dimension to it.

***************************

Vegetable Broth

Ingredients:

1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 potato, chopped into large chunks
1/3 cup mushrooms, chopped in half
3 cloves whole garlic
3 bay leaves

1tsp favorite herbs
1 tbsp soy sauce
8 cups water
dash salt and pepper

Preparation:
Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least an hour. Strain out the vegetables and remove the bay leaves. This broth can be used as a base for soups, gravies and more.

Preparation

Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.

Aaaalso-

Stir-Fried Cabbage

1 tablespoon vegetable oil

2 cloves garlic, minced

1 pound shredded cabbage

1 tablespoon soy sauce

1 tablespoon Chinese cooking wine (Shaoxing wine)

Directions

Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

Well, this will help to start out with:

"Want to know the secret to eating a “raw” cabbage salad? You pour boiling water over top of it to lightly soften it. Then run cold water over it immediately after."

Lemon Tahini Dressing

• 1/4 cup Tahini
• 2 garlic cloves
• 1/2 cup lemon juice (about 2 lemons)
• 1/4 cup Nutritional yeast or a bit more, to taste
• 2-4 tbsp Extra virgin olive oil, to taste
• 1 tsp kosher salt + freshly ground black pepper, or to taste
• 3 tbsp water, or as needed

Directions:

1. In a food processor, add all ingredients and process until smooth. Makes just under 1 cup.

dave said:

Can anyone help me out? A few years ago someone served me stir-fried red cabbage (and I think that was all it had in it, 'cept mebbe some salt or sugar, but I can't find any recipes this simple. Could it be Mexican? Any ideas?

Greek Recipe Index

There are a variety of cheese pies made in Greece. This is one made with Greek strained yoghurt. Please note, the yoghurt is not part of the filling, but is part of the dough itself, which gives it its own special taste. These small pies can be served as a side dish, or as a meze or in a buffet. They may be quite small, but they are actually rather filling and, of course, very tasty! They are also very easy to make.

Greek Cheese Pies

Ingredients

Tortilla Soup Recipe - Don't forget to add cumin!

Mexican Potato Soup

3 bacon strips, cut into small strips

3 large potatoes, cubed

5 cups water

1 cup tomato sauce

1/4 cup chopped onion

1 1/2 tsp salt

10 ounces green chiles, chopped

1/2 pound sharp cheddar, grated

**************

Brown bacon, add potatoes and coat with fat.

Add water, tomato sauce, onion and salt. Simmer and cook for 1 hour.

Place chiles and cheese in bowls, ladle soup over them.

Cold Avocado Soup With Bacon And Corn

or the more traditional recipe:

4 medium avocados, pitted, quartered, peeled
2 14 1/2-ounce cans low-salt chicken broth
2/3 cup whole milk
2 shallots, chopped
2 tablespoons dry Sherry
1/2 teaspoon hot pepper sauce
Sour cream Chopped fresh chives

Preparation

Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.

Sopa De Elote (Corn Soup)

Ingredients:

1 poblano chiles or 1 green bell pepper
1 medium onion, quartered
2 garlic cloves
2 cups corn kernels, fresh (or frozen and thawed)
6 sprigs epazote, fresh (or dried)
1 bay leaf
4 cups chicken broth
3 tablespoons cilantro, chopped
salt
pepper
1 -2 tablespoon pure chile powder
1 lime, cut into 4 wedges

*For a silkier soup, add 2 Tbsp butter and 1 cup heavy cream.

Directions:

Place a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.

As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes. If you put them in a ziploc bag and seal it, the process will be accelerated.

Using plastic gloves, scrape as much skin off the pepper as you can.

Finely chop the pepper, onions and garlic.

In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote (or cilantro), the bay leaf and stock or broth. Bring to a simmer.

Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.

Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.

Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.

Serve each with a lime wedge for squeezing into the soup.

Mexican Bolillos (Torta Roll)

Ingredients:

4 cups flour
1 teaspoon salt
1 teaspoon sugar
1 package yeast
2 cups warm water
1 egg white, whisked

Preparation:
Pour water into a large mixing bowl, and sprinkle yeast onto it. In a separate mixing bowl, mix flour, salt and sugar. Add flour mixture to water a little at a time and mix until a dough forms. Place dough in a greased bowl, cover with a towel or cloth and leave in a warm place for about an hour.

Remove dough from bowl, punch it down and knead for about 10 minutes. Divide dough into 10 balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends. Cover and let rise again for about 30 minutes.

Preheat oven to 375 degrees and brush each dough ball with egg whites. Score each roll with two, 2-inch lines along the top, about 1/4 inch deep. Bake for about 30 minutes.

Jamie Oliver's Navajo flatbread

These flatbreads are a sort of cross between Indian naan breads and Mexican tortillas.

*Also*

Indian fry bread.... recipe from 1865

Pasta with Cilantro-Peanut Pesto

Ingredients
1 bunch cilantro, roughly chopped (about 1 cup)
1 clove garlic, smashed, peeled, and roughly chopped
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/4-1/2 teaspoon red pepper flakes
1 1/2 teaspoons brown sugar
zest and juice from one lime (about 2 tsp zest and 2 Tbs juice)
1/4 cup roasted peanuts (plus more for serving, if desired)
2-3 tablespoons low sodium soy sauce
3/4 pound (12 oz) linguine or spaghetti, cooked according to box instructions

Instructions
In a food processor, combine cilantro (save a bit of cilantro for garnish), garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce). Pulse until a coarse paste forms. Season with soy sauce and pulse to combine. In a large bowl, toss pesto with hot pasta. Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired. Serve immediately. (If you’re prepping and not quite ready to eat yet, I recommend waiting to toss with pasta until right before serving for the best flavor.) Serves 4 main dish or 6-8 small sides.

Red Pepper Summer Soup

YUM! It's a cold soup.

Jamie Oliver's Date Shake

method

This milk shake is a shout-out to all the date producers in California. It's delicious and dead simple.

Just chuck 20 pitted dates into a liquidizer with a cup of milk and blitz until smooth. Add a small handful of ice cubes and a pinch of ground cinnamon and whiz again.

And another-

1950s Shrink Who Said Batman & Robin Were Gay, Comics Were Evil, Made Up His Research