Curried Pumpkin Soup

(courtesy of Leah)

Ingredients

butter
1 clove garlic
1 tsp curry powder
1/4 tsp coriander
1/4 tsp salt
1/8 tsp crushed red pepper
3 c vegetable broth
1 can pumpkin
1 c half and half


Instructions

Chop the garlic and saute in butter. Add the seasonings and broth; simmer for 20 minutes. Add the pumpkin and half and half and simmer 5 more minutes. Puree in a blender until smooth. Serve hot.

Greek Pizza

(recipe for small pizza for one)

Ingredients

filo pastry
olive oil
1/2 c minced onion
salt
basil
oregano
fresh spinach, minced
3 garlic cloves, minced
1 1/2 tbsp lemon juice
oil spray
mozzarella cheese, grated
1 tomato, chopped
feta cheese


Instructions

saute the onion and garlic with a pinch of salt in olive oil. add the herbs and spinach and heat until it is limp and most of the liquid has evaporated. remove from the heat and stir in the black pepper and lemon juice. set aside.

spray a baking sheet with oil. lay out the filo sheets and cut into squares (i do about 6" by 6" for one pizza until you have ten leaves. layer them atop one another, giving the top of each a quick spray of cooking oil. top with the mozzarella cheese, the spinach and feta, leaving about a 1/2 inch border around the edges. brush the edges of the top with olive oil.

bake for ~30 minutes at 375 (until the cheese has melted).

Marinated Goat Cheese

(this one is for janie. i won't be able to eat this without remembering laughing like crazy on ann's couch.)

Ingredients

2 four oz. goat cheese logs
2 tbsp balsamic vinegar
2 tsp olive oil
1 handful toasted pine nuts, chopped
2 tbsp chopped fresh oregano
salt


Instructions

Mix the vinegar and olive oil with a fork; douse the cheese with the mixture in a bowl. Allow to marinate for at least a half hour. Form into one log with your hands.
Mix the chopped nuts and oregano and a pinch of sea salt. Roll the cheese in the mix until fully coated.

Serve with crackers.

Angel hair Pasta with Pesto and Roasted Tomato Marinara

Ingredients

angel hair pasta
pesto

marinara
12 ripe roma tomatoes
1/2 small can tomato sauce
~1/2 c fresh oregano
3 minced garlic cloves
olive oil
garlic powder
dried basil
salt
pepper
parmesan cheese

Instructions

The Sauce

preheat oven to 200. slice 10 of the tomatoes in half lengthwise and remove the stem. toss with a dash of olive oil, chopped oregano (use about 1/4 cup) and a light sprinkling of salt and pepper. arrange face up on a baking dish and cook for 6-8 hours.

remove from the oven and blend after cooled. place in a saucepan over low heat. blend the remaining fresh tomatoes and add to the pot with the tomato sauce. spice to taste and simmer for at least twenty minutes.


The Pasta

serve acc'd to package instructions.


Preparation

ladle the sauce into a plate. top with the pasta, and add a generous dollop of pesto in the middle of the pasta. lightly sprinkle with grated parmesan and grated black pepper.

Roasted Eggplant, Pine Nut and Basil Pate

Ingredients

1 large eggplant
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tablespoon pesto
1/2 c toasted and coarsely chopped pine nuts
salt
pepper

Instructions

Preheat oven to 200. Cut eggplant into 1/2 inch cubes. Toss in the oil and vinegar, spread on a baking sheet and cook for about 30 minutes. Remove from the oven, cool, and put in a food processor with the pesto. Process until smooth, then add the nuts and pulse until incorporated (you want to maintain some of the rough texture of the nuts). Add salt and pepper. Serve at room temperature.


adapted from the cafe flora cookbook.

Berry Cream Parfait

Ingredients

fresh berries (or frozen if necessary. if using strawberries quarter before adding.)
1/2 container mascarpone cheese
whipped cream
powdered sugar
sprinkle vanilla extract (to taste)
candied walnuts (recipe included on the site)

Instructions

Mix the cheese, cream, powdered sugar and vanilla to taste. Mix thoroughly. This is easier to manage if the cheese is at room temperature, but you will need to chill before serving.

Layer the ingredients in a glass: begin with a healthy dollop of the cream mixture, sprinkle in the berries, top with another layer and a sprinkling of the candied walnuts.

Candied Walnuts

This one is not down to an exact science, but that's why I'm generally not a confectioner. Or a baker. Nonetheless:


Ingredients

1/2 c walnuts
~1 c water
~1 1/2 c sugar (this is a guess. i just kept dumping it in until i got the right consistency)
small pinch paprika
1/2 tsp allspice
1/2 tsp nutmeg


Instructions

Toast the walnuts in a 350 degree oven for six minutes. Set aside to cool.

Boil the water and add the sugar and spices, and stir until you get a slightly thick consistency (but still liquid that can be poured). Lay the walnuts on a baking sheet covered with foil and drizzle the mixture over them with a spoon -- you may have to do this in batches. Sprinkle lightly with salt, then remove them when cooled.

Lentil Soup

Ingredients


1 chopped tomato
1/4 chopped onion
2 garlic cloves, minced
large handfull brown lentils
a couple cups of cold filtered water
juice of two lemons
onion powder
garlic powder
cayenne
coarse sea salt
pepper
tony sacheries


Instructions


Saute the onion and garlic in olive oil and water until softened; add the tomato. In the meantime bring the salted water to a boil. add the lentils, sauteed vegetables, lemon juice, and seasonings to taste. Bring to a simmer until the lentils are soft (about 25 minutes). Add water as necessary.



Word of Caution

Letils grow when cooked. The first time I tried to cook this I used about a pound of dried lentils: disaster. I didn't touch legumes for at least two years, it was that frightful.