Thursday, August 20, 2009
this was the nuttiest dish EVER!!! When you roast chickpeas they turn into a peanut!!! This salad turned out crunchy, and full bodied. Thank goodness for the fresh beats, herbs and added moisture from a lemon to brighten things up. Also, in order to moisten things up and play with texture, I also added in some fresh chickpeas as well. mmmmm.
1. tossed chickpeas and already boiled beats in olive oil and roasted till crunchy
2. dressed in fresh herbs and lemon juice, plus a handful of crumbled walnuts and fresh chickpeas.
Thursday, August 13, 2009
I've seen this little wanton cups EVERYWHERE.... so by no means did I come up with this concept. Regardless, I was delighted to discover how easy this task was, even though they look like beautifully crafted florets. These little guys will definitely be served up as an appetizer at the next party I host.
1. pre-bake wanton sheets in muffin tray for 10 minutes (I used a MINI muffin tray and I brushed it with olive oil first).
2. also....lightly brush the tops of wanton sheets to help brown the edges
3. bake for about 7-9 minutes @400.
4. When golden brown, stuff wanton cups with filling of your choice
(note: if using meat, make sure it's cooked at this point)
5. throw back into the oven for 5 minutes.
filling: sauteed in olive oil: onions, chili, fresh ginger, fresh herbs, orange and red peppers, Chinese cabbage, spinach & arugula, 1 diced Roma tomato, sesame seeds, S&P.
yum. crunch. serve with a mixed green salad, or as bite size appetizers.
I had some difficulty keeping them from falling apart, but the ones that stuck together were delicious. Here's what I did:
1. emptied 2 cans of crab meat into bowl
2. mixed in 1tbs mayo, 1 tbs Dijon mustard, fresh herbs (lots of dill and parsley), 1 egg, some breadcrumbs and lemon juice
3. mixed in red peppers and spinach (lightly sauteed first) and corn (cut straight off a boiled cob)
4. made little patties by hand and dipped each one into egg, breadcrumbs, and repeat again.
5. placed into hot pan with olive oil, pressing them down a little with the spatula to flatten
6. lightly frying until crunchy and golden brown. (I guess you can bake them too!!!)
Thursday, August 6, 2009
This tart is perfect for using up the veggies in your fridge, and the frozen remainder of phillo pastry in your freezer..... use any kind of herbs/spices you love, and feel free to top with fresh cheeses if you want.
1. used the lovely mandolin to create thin slices of min red potatoes, zucchini, and carrots. (had to hand sliced the tomatoes).
2. blanche the potatoes for a few minutes (since they need the longest to cook) to even out the cooking time between veggies.
3. chop up lots of ginger, garlic, Spanish onions, dill, and parsley
4. saute potatoes in herb mixture just to coat
5. placed about 7 sheets of phillo pastry in a tart dish, sprinkled with olive oil, (tear off the access).
6. layer veggies in circles, according to colour, or however you wish to decorate...
7. top with breadcrumbs (didn't have any, so simply used the blender to chop up the two end pieces of a loaf of rye bread)
8. drizzle some olive oil on top
9. bake for 30 minutes (400), and then broil on low for an additional 5 minutes to brown