Some I've collected:
CREAM OF CARROT, ZUCCHINI AND CUCUMBER SOUP
(Can be made a day or two ahead)
2 tblsp. butter
2 onions, chopped (2 cups)
1 Tblsp. chopped garlic
2 zucchini, cut into half rounds (2 cups) (cut lengthwise, then in about 1/2" segments) 2 cucumbers, peeled, cored and sliced 3 carrots, sliced (2 cups) 1 Tblsp. curry powder 6 cups veggie or chicken broth 1 cup heavy cream
Melt butter in large pot. Add onion and garlic. Saute a few minutes. Add zucchini through curry. Saute 5 minutes. Add broth. Bring to boil, then reduce to simmer. Simmer, covered, 20 minutes or until veggies are VERY tender. Puree soup in small batches in blender. Return to pot and add cream. Heat to just below simmer or chill. Serve hot or cold. Serves 8. (Makes great
This is so easy because it doesn't really matter how you cut the veggies as long as they're somewhat equal in size. When I puree, I have another pot or bowl to put the pureed soup in. I take it out of the big pot, puree it, and put it in a bowl. Then I pour it all back into the pot when done pureeing. At this point it can either be heated up or put into the fridge for another day. I usually don't add the cream until before I'm going to serve it. If someone's really watching their weight, you can use FF half and half and it will be just fine.
Serve with a sprig of parsley as garnish or a few chive sprigs if you'd like.
Summer Pasta with Olives, Roasted Peppers and Capers
2 red bell peppers, roasted and chopped
2 yellow bell peppers, roasted and chopped
3 Tblsp. olive oil
1 large onion, chopped
2 garlic cloves, minced
1/3 cup chopped parsley, fresh
2 lbs. tomatoes, chopped (regular of plum)
1/2 cup Kalamata olives, chopped
1/4 cup capers
2 tsp. marjarom
1/2 cup water
1 pound medium shells
1 cup Romano cheese
Heat oil in large pot or skillet. Add onion, garlic, half of parsley.
Saute 3 minutes. Add peppers-water. Reduce heat, cover and simmer 15 minutes.
Season with salt and pepper. (Can be made 1 day ahead. Reheat to simmer before
Cook pasta. Add sauce and 1/2 of cheese. Toss. Sprinkle with remaining
parsley. Serve, passing remaining cheese.
(OC, they just say Romano cheese to be different. you can use Parmesan
or Asiago as well. Whatever you have. And the recipe can be halved, also.)
Walnut Risotto with Roasted Asparagus
4 1/2-5 cups veggie broth
3 tsp. olive oil
1/3 cup chopped onion
1 1/4 cup arborio rice
1/2 cup dry white wine
1 lb. asparagus
1 large garlic clove
1/4 cup chopped, toasted walnuts
2 Tblsp. grated parmesan
Preheat oven to 450. Bring broth to simmer in medium pan. Cover and remove from heat. Heat 1 1/2 tsp. oil in heavy medium pan over med.-high heat. Add onions and sauté until golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until it evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until absorbed, stirring almost constantly. Continue adding 1/2 cup at a time until rice is tender and creamy, about 25 minutes.
Meanwhile place asparagus and garlic in shallow dish. Drizzle 1 1/2 tsp. oil over. Sprinkle with salt and pepper. Toss to coat. Bake until tender, turning occasionally, about 16 minutes.
Mix walnuts and grated parmesan into risotto. Season with salt and pepper. Arrange asparagus in center of 4 plates. Top with risotto. Serves 4.
To get asparagus ready for cooking, place in sink of cold water. Take each stalk out, hold one end in each hand and gently bend until the tough end snaps off. It will automatically do it at the right spot.
CHOCOLATE CREME BRULEE
5 large egg yolks
1/2 cup plus 2 Tblsp. sugar
2 cups whipping cream
1 Tblsp. vanilla
2 oz. semi-sweet chocolate chips
Preheat oven to 300. Whisk yolks and 1/2 cup sugar in large bowl. Bring cream to simmer in heavy small pan. Pour a little hot cream into yolks while whisking. Then pour that mixture of yolks and cream into the cream, whisking constantly. Whisk in vanilla. Divide chocolate among 4 3/4 cup custard cups. Ladle custard over chocolate. Place cups in baking pan. Add enough water to go 1/2 way up cups. Bake until just set in center, about 55 minutes. Cool. Cover and refrigerate overnight. Preheat broiler. Sprinkle 1 Tblsp. brown sugar over each souffle. Broil about 2" from heat until caramelized. WATCH CAREFULLY. Can be made ahead and caramelized right at the end or all done ahead. But the best is when the custard is cold and the caramel is hot.
These usually fit into a 9x11 cake pan. The purpose of cooking them this way is so they cook evenly without burning.
You can bring the cream to a simmer in the microwave if you watch it very carefully, perhaps in a 4 cup glass measuring cup.
The dishes are usually about an inch deep and 3-4" across. Cooking until just set means that when you jiggle the dish, the center should move just a little bit, not be firm, nor be real runny.
Black Bean Rice
1 box coconut ginger rice
1/2 cup raisins
2 Tblsp. vegetable oil
1 large carrot, grated (or thin sliced)
1 medium red bell pepper, sliced
1 Tblsp. chopped fresh ginger
1/2 pound snow peas, trimmed (I used sugar snaps)
1 15 oz. can black beans, rinsed and drained
1 tsp. sugar
1/2 tsp. salt
2 Tblsp. fresh lime juice
2 Tblsp. chopped cilantro
Prepare rice according to package directions. (Box makes about 3 cups rice if
you have to substitute.) When done stir in raisins. Set aside, keeping warm.
In wok, heat oil. Add carrot, onion and red pepper. Stir fry until slightly soft, about 2 minutes. Stir in ginger and snow peas. Stir fry until peas turn bright green, about 30 seconds. Add black beans, stirring well. Add rice to pan and mix thoroughly. Add sugar, salt, lime juice and cilantro. Mix well.