Recipes Archive
Wednesday, August 19th, 2009
• 1 Tbsp. olive oil
• 1 large onion or 3 large scallions
• 3 large cloves garlic
• 1 ½ Tbsp. oregano, fresh or dry
• 1 ½ Tbsp. thyme, fresh or dry
• 1 ½ Tbsp. basil, fresh or dry
• ½ Tbsp. rosemary, fresh or dry
• 1 cayenne or jalapeno pepper (optional for a kick!)
• 8 – 10 medium/large tomatoes, chopped
• Salt and pepper to taste
In a medium sauce pan, sauté onion and garlic in olive oil on medium-low heat until soft. Add spices and cook for an additional 2 minutes. Add tomatoes and bring mixture to a boil. Reduce heat and let simmer until reduced to desired texture (approximately 1 hour). Add salt and pepper to taste. The good thing about tomato sauce is it’s hard to go wrong. Add anything you think might make it delicious and play around with quantity of spices all you want. When judging how many servings it makes, I usually assume that three tomatoes will make one serving. Tomato sauce also freezes and re-heats very well.
Wednesday, August 12th, 2009
• 1 cup vegetable oil
• 3 eggs
• 1 ½ cups sugar
• 1 tsp. vanilla extract
• 2 cups flour
• 2 tsp. baking powder
• 1 ½ tsp. cinnamon
• ¼ tsp. salt
• 1 cup shredded carrots
• 1 cup shredded zucchini or summer squash
• ½ cup shredded beets
• 1 ½ cups milk chocolate chips
Mix oil, eggs, sugar & vanilla in a large bowl. In another bowl, combine the dry ingredients. Add to egg mixture & mix well. Stir in carrots, beets, and zucchini, followed by chocolate chips. Pour batter into a greased & floured 9 x 13 inch pan. Bake at 350°F for 35 – 40 minutes, until tests done. Tastes great with cream cheese frosting!
Wednesday, June 10th, 2009
- 3 tablespoons of vegetable oil
- 1 medium onion
- 3-4 cloves of garlic
- Salt and pepper to taste
- 1 tablespoon each of curry powder and cinnamon
- 1 teaspoon each of coriander and cloves
- ¼ – ½ teaspoon of cayenne pepper
- 1 cup yoghurt
- 1/2 cup half
- 1 pound of spinach chopped up
- 1 can of chickpeas
Saute onion in oil over medium heat till onions are translucent, and then add garlic and cook for another minute. Add the spices and cook until fragrant, maybe a couple minutes. Add all the other ingredients and simmer over medium heat till the spinach is cooked. Serve over rice accompanied by salad and unsweetened yoghurt.
Wednesday, June 3rd, 2009
1 clove garlic
1 tsp salt
1 tsp Dijon mustard
1 TB wine vinegar
2 TB oil
1 cup yogurt
Several teaspoons chopped herbs (chervil, dill, parsley, basil, ….)
Freshly ground pepper
Mash together garlic and salt. Beat in mustard and vinegar, then beat in oil and yogurt. Stir in the herbs. Season with pepper.
Mash garlic and salt together. Stir in vinegar and mustard. Gradually beat in oil. Grind on pepper.
From: The Victory Garden Cookbook
Wednesday, May 27th, 2009
1 clove garlic, chopped (optional)
¼ tsp salt
2 Tbsp wine vinegar (can use balsalmic or cider vinegar)
¼ tsp Dijon mustard
9 Tbsp olive oil or half olive oil and half vegetable oil
Freshly ground pepper
Mash garlic and salt together. Stir in vinegar and mustard. Gradually beat in oil. Grind on pepper.
From: The Victory Garden Cookbook
Wednesday, May 20th, 2009
1 cup soured milk (add 1 tablespoon vinegar to 1 cup milk, let sit 5 min)
¾ cup brown sugar
2/3 cup oil
1 egg
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups rhubarb, chopped
½ cup sugar
1 tablespoon butter
Heat oven to 325 degrees; grease 2 loaf pans. Mix soured milk, brown sugar, oil, egg, and vanilla. In separate bowl, mix flour, soda and salt. Add dry ingredients to wet. Add rhubarb and mix. Pour into pans. Blend sugar and butter; sprinkle on top of batter. Bake 50 minutes. Two loaves.
From: From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce
Monday, January 26th, 2009
- 3/4 cup yellow corn meal
- 3/4 cup flour
- 4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 1/4 packed cup brown sugar
- 2 eggs
- 1 1/2 tsp lemon juice
- 1 cup pureed cooked winter squash
- 1/4 cup milk
Combine corn meal, flour, baking powder, spices, and salt. Cream butter, add sugar, and beat until light. Add eggs, lemon juice, squash, and milk. Beat together, then gradually add dry ingredients until well combined. Pour batter into a buttered medium-size loaf pan. Bake in a preheated 350 degree oven for 50 minutes or until a skewer inserted in the center comes out clean. Cool in a pan for 10 minutes; remove and cool on rack.
