I was making the Tempeh Joe from Happy Herbivore last night when I discovered that I didn't have any ketchup in the house. Who doesn't have a most basic condiment like ketchup in the house? Me apparently.
Thanks to Google, I found a ketchup recipe. It tastes like ketchup, though not as thick as Heinz.
Ketchup:
INGREDIENTS:
1 (6-ounce) can tomato paste
1/4 C. white vinegar
2 T. brown sugar
1/2 T. garlic powder
1/2 T. onion powder
1/2 t. salt
1 1/4 C. water
Mix it all together and done.
***I modified this recipe to fit what I had on hand: Ketchup Recipe
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Wednesday, January 11, 2012
Monday, May 9, 2011
Guacamole Salad
While in Winthrop, WA, we had a wonderful chef, Jo. They made this salad for lunch one day. So easy and so delicious, just plain straight out of the bowl or as a dip with tortilla chips. I had it for a subsequent meal or two as the crowd's only vegetarian.
Guacamole Salad:
INGREDIENTS:
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 15 oz. can black beans, rinsed and drained (or 1/2 cup dry black beans, soaked and cooked)
1/2 cup small-diced red onion
2 T. mince jalapeno peppers, seeded (2 small peppers)
1/2 t. freshly grated lime zest
1/4 C. freshly squeezed lime juice (2 limes)
1/4 C. olive oil
1 t. kosher salt
1/2 t. freshly ground black pepper
1/2 t. minced garlic
1/4 t. ground cayenne pepper
2 ripe Hass avocados, seeded, peeled and 1/2-inch diced
PREPARATION:
Add the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers and lime zest to a large bowl. Whisk together lime juice, olive oil, salt, black pepper, garlic and cayenne pepper and pour over the vegetables. Toss well. Just before you serve the salad, fold in the avocados. Check the seasoning and serve at room temperature.
***I'm not completely sure where the recipe came from since it was a photocopy given to me. But it is from a book and I see "Barefoot Contessa" in the introduction paragraph to the recipe.
Guacamole Salad:
INGREDIENTS:
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 15 oz. can black beans, rinsed and drained (or 1/2 cup dry black beans, soaked and cooked)
1/2 cup small-diced red onion
2 T. mince jalapeno peppers, seeded (2 small peppers)
1/2 t. freshly grated lime zest
1/4 C. freshly squeezed lime juice (2 limes)
1/4 C. olive oil
1 t. kosher salt
1/2 t. freshly ground black pepper
1/2 t. minced garlic
1/4 t. ground cayenne pepper
2 ripe Hass avocados, seeded, peeled and 1/2-inch diced
PREPARATION:
Add the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers and lime zest to a large bowl. Whisk together lime juice, olive oil, salt, black pepper, garlic and cayenne pepper and pour over the vegetables. Toss well. Just before you serve the salad, fold in the avocados. Check the seasoning and serve at room temperature.
***I'm not completely sure where the recipe came from since it was a photocopy given to me. But it is from a book and I see "Barefoot Contessa" in the introduction paragraph to the recipe.
Friday, January 21, 2011
Tempeh Curry with Sweet Potatoes and Green Beans
I found this recipe on my Whole Foods Market iPad app. I used quinoa instead of the brown rice in the recipe. This dish was better the second day. I give it a big thumbs up!
Ingredients:
1 C. long-grain brown rice
2 C. water
1 (8-oz) package tempeh
1 1/2 C. low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 T. freshly grated ginger
1 T. ground curry powder
2 t. ground cumin
1 (13.5-oz) can light coconut milk
1 large sweet potato, peeled and cut into 1/2-inch chunks
1/2 lb. green beans, trimmed and cut into 1-inch pieces
1/4 C. chopped cilantro, divided
1/4 t. sea salt
Directions:
Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.
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| My version |
Ingredients:
1 C. long-grain brown rice
2 C. water
1 (8-oz) package tempeh
1 1/2 C. low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 T. freshly grated ginger
1 T. ground curry powder
2 t. ground cumin
1 (13.5-oz) can light coconut milk
1 large sweet potato, peeled and cut into 1/2-inch chunks
1/2 lb. green beans, trimmed and cut into 1-inch pieces
1/4 C. chopped cilantro, divided
1/4 t. sea salt
Directions:
Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.
Tuesday, January 4, 2011
Hummus, Fennel and Olive Pocket
I found this yummy recipe in a Real Simple. It's a light, fresh relish on pita with hummus. So good.
Hummus, Fennel and Olive Pocket:
1 pita, halved
1/4 C. hummus
Fennel relish:
1/4 small fennel bulb, sliced
1/4 red bell pepper, sliced
2 T. parsley leaves
2 T. sliced kalamata olives
1 T. fresh lemon juice
2 t. olive oil
1 pinch each salt and pepper
I actually used a full fennel bulb and red bell pepper and multiplied everything else by 4: 1/2 C. parsley leaves and olives, 1/4 C. lemon juice and 2 T. olive oil.
Hummus, Fennel and Olive Pocket:
1 pita, halved
1/4 C. hummus
Fennel relish:
1/4 small fennel bulb, sliced
1/4 red bell pepper, sliced
2 T. parsley leaves
2 T. sliced kalamata olives
1 T. fresh lemon juice
2 t. olive oil
1 pinch each salt and pepper
I actually used a full fennel bulb and red bell pepper and multiplied everything else by 4: 1/2 C. parsley leaves and olives, 1/4 C. lemon juice and 2 T. olive oil.
Monday, August 23, 2010
Blueberry Cobbler
I have a bunch of blueberries I need to use. And I need a dessert for tonight's birthday dinner for my friend Beth.
This is what I'm making.... Picture of final product to come....
Ingredients:
2 1/2 cups fresh or frozen blueberries
1 T. vanilla extract
1/2 lemon, juiced, OR 1 1/2 T. lemon juice
1 C. white sugar
1/2 t. all-purpose flour
1 T. butter, melted
1 3/4 C. all-purpose flour
4 t. baking powder
6 T. white sugar
5 T. butter
1 C. milk
2 T. sugar
1 pinch ground cinnamon
Directions:
Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving.
From AllRecipes.com: [Full recipe here]
This is what I'm making.... Picture of final product to come....
Ingredients:
2 1/2 cups fresh or frozen blueberries
1 T. vanilla extract
1/2 lemon, juiced, OR 1 1/2 T. lemon juice
1 C. white sugar
1/2 t. all-purpose flour
1 T. butter, melted
1 3/4 C. all-purpose flour
4 t. baking powder
6 T. white sugar
5 T. butter
1 C. milk
2 T. sugar
1 pinch ground cinnamon
Directions:
Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving.
From AllRecipes.com: [Full recipe here]
Monday, August 16, 2010
Sugar Cookies
I made mom's sugar cookie recipe today. Just on a whim. Since I had the ingredients.
I should have gotten a picture of the finished product but they're all already bagged up to be handed out to my friends who responded to my "now baking" tweet.
Ingredients:
2 eggs
2/3 C. oil
2 t. vanilla
3/4 C. sugar
3 C. flour
2 t. baking powder
1/2 t. salt
Directions:
Mix all ingredients together and place on baking sheet. Stamp down with bottom of drinking glass dipped in sugar. (Add colored sprinkles if you choose.) Bake at 400 degrees for 8-10 minutes.
Done.
I should have gotten a picture of the finished product but they're all already bagged up to be handed out to my friends who responded to my "now baking" tweet.
Ingredients:
2 eggs
2/3 C. oil
2 t. vanilla
3/4 C. sugar
3 C. flour
2 t. baking powder
1/2 t. salt
Directions:
Mix all ingredients together and place on baking sheet. Stamp down with bottom of drinking glass dipped in sugar. (Add colored sprinkles if you choose.) Bake at 400 degrees for 8-10 minutes.
Done.
Friday, July 16, 2010
Sweet Potato Burritos
My new favorite recipe are these sweet potato burritos:
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.
From AllRecipes.com
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.
From AllRecipes.com
Blueberry Breakfast Buckle
In addition to anecdotes about my nieces and nephews and glimpses of my vacation life, I've decided to add favorite new recipes to my blog. Starting with this one....
From "A Sweet Spoonful" blog via Ready Made magazine:
Blueberry Breakfast Buckle:
Adapted From: Rustic Fruit Desserts
Ingredients:
1 Tbsp. unsalted butter at room temperature, for pan
1 1/2 cups all purpose flour (7.5 oz)
1/2 cup oat flour (2 oz)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1/2 cup unsalted butter (4 oz)
1 cup granulated sugar (7 oz)
2 eggs
1 tsp. pure vanilla extract
1 cup buttermilk
1 dry pint blueberries (2 1/2 cups or 9 oz), fresh or frozen
1/4 cup rolled oats (3/4 oz)
2 Tbsp. turbinado sugar (or brown sugar) for topping
3/4 cup Greek yogurt
1 Tbsp. agave or honey
Directions:
Preheat the oven to 350 F. Lightly butter an 8-inch square baking pan. Sift the flours, baking powder, baking soda and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar together on medium high speed until light and fluffy. Add the eggs one at a time. Scrape down the sides of the bowl after each addition. Then stir in the vanilla. Next, stir in the flour mixture in three additions alternating with the buttermilk in two additions. Essentially, you want to begin and end with the dry ingredients and scrape down the bowl a few times as you go.
Fold in half of the blueberries and spread the batter into the prepared pan. Distribute the remaining blueberries over the cake, then sprinkle the oats and turbinado sugar over the top.
Bake for 45-50 minutes or until the top is lightly golden and firm to the touch. Stir yogurt and agave together in a small bowl and set aside in refrigerator. Let buckle cool.
To serve, spoon a dollop of yogurt over cake and drizzle a little extra agave if you’d like. Buckle will be good for 2 days if stored in plastic wrap at room temperature.
Makes: 8-12 servings
From "A Sweet Spoonful" blog via Ready Made magazine:
Blueberry Breakfast Buckle:
Adapted From: Rustic Fruit Desserts
Ingredients:
1 Tbsp. unsalted butter at room temperature, for pan
1 1/2 cups all purpose flour (7.5 oz)
1/2 cup oat flour (2 oz)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1/2 cup unsalted butter (4 oz)
1 cup granulated sugar (7 oz)
2 eggs
1 tsp. pure vanilla extract
1 cup buttermilk
1 dry pint blueberries (2 1/2 cups or 9 oz), fresh or frozen
1/4 cup rolled oats (3/4 oz)
2 Tbsp. turbinado sugar (or brown sugar) for topping
3/4 cup Greek yogurt
1 Tbsp. agave or honey
Directions:
Preheat the oven to 350 F. Lightly butter an 8-inch square baking pan. Sift the flours, baking powder, baking soda and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar together on medium high speed until light and fluffy. Add the eggs one at a time. Scrape down the sides of the bowl after each addition. Then stir in the vanilla. Next, stir in the flour mixture in three additions alternating with the buttermilk in two additions. Essentially, you want to begin and end with the dry ingredients and scrape down the bowl a few times as you go.
Fold in half of the blueberries and spread the batter into the prepared pan. Distribute the remaining blueberries over the cake, then sprinkle the oats and turbinado sugar over the top.
Bake for 45-50 minutes or until the top is lightly golden and firm to the touch. Stir yogurt and agave together in a small bowl and set aside in refrigerator. Let buckle cool.
To serve, spoon a dollop of yogurt over cake and drizzle a little extra agave if you’d like. Buckle will be good for 2 days if stored in plastic wrap at room temperature.
Makes: 8-12 servings
Thursday, February 25, 2010
Becoming Vegetarian
A little over three weeks ago, I started eating a vegetarian diet. It seems a little weird to think that I have not had meat of any kind in over three weeks. I haven't missed it. I've been having so much fun cooking veggie dishes from my new vegetarian cookbook and my Indian cookbook.
Today was Vegan Peanut Butter Cookies. I've been craving PB cookies for a week or so. I was going to use a regular old recipe that I had but alas, once I got around to making the cookies, no butter. I googled and found a tasty recipe at 101 Cookbooks. I recommend it.
Today was Vegan Peanut Butter Cookies. I've been craving PB cookies for a week or so. I was going to use a regular old recipe that I had but alas, once I got around to making the cookies, no butter. I googled and found a tasty recipe at 101 Cookbooks. I recommend it.
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