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Vegeterian
Monday, February 1st, 2010
Jicama Salad
Wednesday, July 29th, 2009
Glazed Carrots
Glazed Carrots ( 4 servings)
- Carrots ———— One Pound
- Butter ———— 2 oz. OR 56.7 grams (vegan butter or margarine can be substituted)
- Sugar ———— 1 oz. (brown sugar, honey, maple syrup, artificial sweetener can be substituted)
- Salt & Pepper —— to your taste
PROCEDURE
1) Peel carrots and cut them into even sized stick about 2inch long. Have a boiling pot of salted water and a bowl of ice cold water.
2) Put all carrots into boiling water and cook just until tender but firm.Do not overcook! Take the carrots only and plunge them in ice-water. This gives the carrots a nice bright orange colour. After 3minutes, place carrots in bowl and season with pepper and set aside (salt if necessary to your taste)
3) In a saucepan at very low heat, add butter and sugar and 4 tablespoon of water. If using something else aside from butter. Just adjust the measurements to make a nice syrupy mixture.
4) While on stove top. Toss in the carrots in this syrup and nicely coat them. And its done! You can sprinkle chopped cilantro or parsley or basil on top after.
Tuesday, July 14th, 2009
Minestrone
Minestrone Soup Recipe (Yield One Liter):
- Dry White beans (cooked) —–37.5g OR 1.25 oz. ****(see side note at bottom)
- Olive Oil —-6.25mL OR 1/4 Tbsp.
- Onions (paysanne cut) —-32g OR 1 oz.
- Garlic (cloves minced) —-1.25g OR one inch size clove
- Celery (paysanne cut) —– 37.5g OR 1.5oz.
- Carrot (paysanne cut) —– 31.25g OR 1 oz.
- Zucchini (0.5inch diced) —— 62.5g OR 2oz. ****(see side note at bottom)
- String Green Beans (cut to 1/2inch or 1.25cm) ——– 37.5g OR 1.25 oz. ****(see side note at bottom)
- Cabbage (diced) ——- 62.5g OR 2 oz. ****(see side note at bottom)
- White stock (chicken or beef or vegetable) —– 625mL OR 625 qt.
- Tomato (concassed, cut 1/2inch dice) —— 62.5g OR 2 oz. (http://en.wikipedia.org/wiki/Concasse)
- Tomato Paste —– 7.5g OR 1/4oz.
- Orzo Pasta (cooked, al dente) —— 18.75g OR 0.75 oz. (small pasta or rice can be substituted)
- Oregano (fresh, chopped) —– 2g OR 1/2 tsp
- Basil (fresh, chopped) —– 2.5g OR 3/4 tsp
- Chervil (fresh, chopped) —— 0.75g OR 1/4 tsp
- Parsley (fresh, chopped) ——- 5g OR 1.5 tsp
- Salt and Pepper ——— to your taste
****Beans- you can get creative with different beans. Canned beans (no flavour or seasoned) also can be used but rinse it out in under cold running water in a strainer before using.
****Vegetables: the zucchini, green bean and cabbage can be substituted with other vegetables.
Procedure:
1) Saute onions in olive oil until light golden brown. Add garlic, celery, carrot and cook for about 3mins
2) Keep simmering for about 10 to 15mins. And its done!
3) Add remaining vegetables one at a time in respect to their cooking order. Cook each briefly.
4) Add stock, tomatoes and tomato paste. Let it simmer for about 40mins or until vegetables are tender (not mushy!)
5) Add in beans and the pasta. Let it simmer about 2mins.
6) Add in all the herbs and season to taste with salt and pepper
7) Let the soup simmer for 10 to 15mins. And its done!