My Menu Blog

INGREDIENTS

• 4 cups water
• 1 cup rice, wild, rinsed and drained
• 1/2 cup barley
• 2 cupS pea pods, fresh, cut into thirds
• 3/4 cup raisins, golden
• 6 scallions (green onions)
• sliced orange peel
• 2 teaspons orange peel
• 2/3 cup orange juice
• 2 ta blesponS oil, olive
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, black ground
• 1/4 cup mint, fresh
• Preparation

1. In a large saucepan, bring the water to boiling; stir in uncooked wild rice and barley. Return to boiling; reduce heat. Cover and simmer about 40 minutes or until wild rice and barley are tender. Drain off liquid. Transfer wild rice and barley to a large bowl.
2. Stir in pea pods, golden raisins, green onions, the 2 teaspoons orange peel, the orange juice, oil, salt, and pepper. Cover and chill for 4 to 6 hours. Tote salad and mint in an insulated cooler with ice packs.
3. To serve, stir in mint. If desired, garnish with additional orange peel.

Yield: 12 servings

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

• Olive oil
• 1 small onion, diced small
• 1 tablespoon fresh ginger, grated
• 1 1/2 tablespoons curry powder
• 1 tablespoon sugar
• 2 cups coconut milk
• Kosher salt
• Freshly ground black pepper
• 1 bunch medium asparagus
• 2 cups cauliflower, cut into small florets
• 1/2 cup cherry tomatoes, cut in 1/2

In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

8 slices bread
1 red pepper cut in quarters, seeds removed
1 eggplant, cut into slices
2 tbsp. balsamic vinegar
4 tbsp. olive oil
Salt & Pepper
2 tbsp. fresh tarragon, finely chopped
4 0z. goat cheese, softened
1 cup of tapenade

1. Preheat grill. In a small bowl, mix together the balsamic vinegar and olive oil.
2. Place the red pepper quarters, and wggplnat slices on a baking sheet.
3. Brush the balsamic vinaigrette on all sides of the vegetables.
4. Season with salt & pepper.
5. Place on grill 4-5 min. per side, until browned.
6. Remove from heat. In a small bowl, blend together the fresh tarragon and goat cheese.
7. Spread the goat cheese mixture evenly over 4 slices of bread.
8. Spread tapenade on top.
9. Top with grilled red pepper and eggplant.
10. Top with remaining slices of bread.
11. Slice and serve.

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

¾ oz. dried wakame seaweed (whole or cut)
3 tbs. rice vinegar (not seasoned)
3 tbs. soy sauce
2 tbs. Asian sesame oil
1 tsp. sugar
1 tsp. finely grated peeled fresh ginger
½ tsp. minced garlic
1 small tart apple such as Granny Smith
2 scallions, thinly sliced
2 tbs. chopeed frsh cilantro
1 tbs. sesame seeds, toasted

1. Soak seaweed in warm water to cover, 5 min.
2. Drain, then squeese out excess water. If wakame is uncut, cut into ½-inch-wide strips.
3. Stir together vinegar, soy sauce, sesame oil, sugar, ginger, and garlic in a bowl until sugar is dissolved.
4. Cut apple into ¼-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well.
5. Sprinkle salad with sesame seeds.

1 head of cauliflower
Olive Oil
Salt

1. Heat oven to 400°F.
2. Break up cauliflower into small pieces.
3. Place pieces on baking tray and drizzle with olive oil.
4. Salt as desired.
5. Bake for 20 min.
6. Enjoy!

2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup each pecan halves, cashews, Brazil nuts, and hazelnuts, toasted
1½ cups sugar
1 cup dark corn syrup
½ cup butter
1 tsp. vanilla extract
½ tsp. ground cinnamon

1. Place popcorn and nuts in a lightly greased 5-qt. dutch oven.
2. Bake at 250° for 20 min.
3. Meanwhile, in a medium saucepan, combine sugar, corn syrup, and butter; bring to a boil over medium heat, stirring constantly.
4. Cook, without stirring, until a candy thermometer reads 290° (soft crack stage).
5. Remove from heat; stir in vanilla and cinnamon.
6. Pour a small amount at a time over popcorn mixture, stirring constantly until mixture is well coated.
7. Immediately spread on greased baking sheets. Cool; break into pieces. Store in airtight containers.

1-3/4 cups all purpose flour
1 cup sugar
¼ cup baking cocoa
1 cup cold butter
1 egg, lightly beaten
1 tsp. almond extract
1 can (21 oz.) semisweet chocolate chips
1 cup chopped almonds

1. In a bowl, combine the flour sugar and cocoa. Cut in butter until crumbly.
2. Add egg and almond extract until blended; set aside 1 cup for topping.
3. Press remaining crumb mixture into a greased 13×9x2-in. baking pan.
4. Carefully top with pie filling.
5. Combine chocolate chips, almonds and resrved crumb mixture; sprinkle over pie filling.
6. Bake at 350° for 35-40 min. or until a toothpick inserted near the center comes out clean.
7. Cool; refrigerate for at least 2 hrs. before cutting.

3 Lemon Zinger tea bags
1/2 cup white vinegar
1 cup olive oil
2 tsp. dill

Combine Lemon Zinger tea bags and vinegar in a jar with a tight fitting lid. Allow to steep for 10 min. then remove tea and gently squeeze the remaining drops of lemony flavor into vinegar before discarding the bags. Add olive oil and dill. Shake and serve.