Tag Archives: vegetarian

Dec8

Creamy Banana Squash or Winter Squash Soup

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Creamy Squash Soup

Creamy Banana Squash or Winter Squash Soup

Serves 2 generous and 4 scant servings

Here you are using a true “New World” crop. Banana squash seeds were discovered from an archeological site in Peru.  In 1893 R.H. Shumway of the seed catalogue fame introduced this squash to us here in this country.  This squash requires long periods of warm season weather to reach maturity and often stays on the vine for up to 120 days.  Therefore, it requires over a half-year to cultivate and makes for just one single crop annually.  With that in mind, let’s really give respect to this very healthy and delicious squash.  I really enjoy squashes cooked in all sorts of various ways, however, this easy to make “creamy” soup is one of my favorites.  Even though I do call it creamy, as you may notice there is no fat in it.  There is another variety that does contain cream and butter which is more luxurious; however, frankly, this wintery warm-me-up version fits just right for my belly.  Enjoy!

Ingredients:

  1.  3 C. peeled banana squash- cut into 1 to 2 inch cubes (about 1 ¾ lb.)
  2. 4-5 cloves of garlic, peeled
  3. 1 pippin apple-peeled, cored, and chopped fine
  4. 1/4 tsp. dried tarragon
  5. 2 tbsp. white wine or vermouth
  6. 4 C. chicken stock
  7. 4 to 5 slices of stale French bread torn into small pieces
  8. S&P to taste
  9. Green onion slivers (bulb and top) for a topping
  10. Plain yogurt(non-fat is fine) for topping

Instructions:

  1. Combine the first 6 ingredients in a large pot and place on medium high heat.
  2. Bring to a boil then turn the heat to medium low and cook for about 30 minutes—until pumpkin is very soft.
  3. Add the bread pieces and cook 5 minutes more
  4. Puree the soup in a blender, reheat and add S&P to taste.
  5. Top with a generous dab of yogurt and green onion slivers.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Dec8

Spinach Simmered in Yogurt or Spinach Raita

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Greens Simmered in Yogurt

Spinach Simmered in Yogurt or Spinach Raita

Serves 4 however I can eat almost all of it at one sitting

 

I loved traveling through India.  It’s such an awesome country in every way and I do love their cuisine. It is, I find, a very healthy one.  So, here is one of my favorite dishes.  It’s so easy to make and delicious to eat.  In fact, you can eat a lot and lot of it and not be worried about gaining any weight.  It’s nutritious and perfect for after the holiday extravaganzas.  I hope you’ll enjoy it as I do.

Ingredients:

  1. 1 lb. spinach well rinsed (6 C. of raw spinach = 1 lb.) and coarsely chopped
  2. 2 Tblsp. vegetable oil or olive oil
  3. 3 minced garlic cloves
  4. 2 small dried red chilies(if I don’t have that, I use chili flakes)
  5. 1 Tsp. ground coriander
  6. 1 Tsp. turmeric
  7. 1 C. plain whole milk yogurt (but I have used non-fat) whisked till smooth
  8. Salt to taste

Directions:

  1. Heat a large skillet over medium high heat and add the spinach. Cook over moderate high heat, stirring, until wilted.
  2. Place the spinach in a colander and press the liquid out of it.
  3. In the same skillet, heat the oil of your choice and add the garlic and chilies.  Cook over moderate heat about 2 minutes. Add the coriander and turmeric. Cook stirring until it hits your nose—about 1- 2 minutes.
  4. Add the spinach and yogurt. Cook over low heat, stirring until the yogurt just begins to separate-about 3 minutes.
  5. Season with salt and serve.  You can serve this over rice or with Nan of course.
  6.  I have made this with a variety of other greens—so don’t be shy about substituting.  Other greens usually take longer to cook though—so make sure to taste.  As well, you can add or substitute various ingredients such as adding grated fresh ginger or some green chopped chilies.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

@ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Nov12

Napa Cabbage Apple/Nut Salad and Apple Delight Nut and Cheese Salad

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salads

Napa Cabbage Apple/Nut Salad and Apple Delight Nut and Cheese Salad

 This question below from my dear long time friend Benecia, and below I believe is the answer:

Margot, Do you remember the recipe for the Napa cabbage, apple, pecan salad? Benecia”

Hope the following answers your question Benecia.

Napa Cabbage Salad with Chopped Apples and Pecans

Salad Ingredients and Directions:

1 Napa cabbage sliced thin or shredded regular round green cabbage

5 green onions chopped

Chopped Pecans or other nuts that may appeal to you—as many as you desire

1 or 2 Pipin or other green apples–chopped

1 ½ pack of Ramen noodles—crunched and browned briefly under the broiler

Directions for salad:

Mix these ingredients in a large salad bowl

Dressing Ingredients:

1/3 to 1/2 C. sugar

1/2 C. olive oil

1/4 C. white vinegar (I use rice vinegar) but you can use another white vinegar

Sesame seeds (optional)

Put in blender and mix well.  Toss with salad ingredients from above.

Apple Delight Salad

Salad Ingredients and Directions:

2 heads frisee lettuce, tough outer leaves discarded

2 Gala apples

2 Tsp. fresh lemon juice

S&P

½ C. walnut halves

1/4 C. plus 1 Tblsp. chopped fresh flat-leaf parsley for the top

8 oz. blue cheese, cut into 1/2 inch chunks

Directions for Salad:

  1. Halve and core the apples.  Cut lengthwise into 1/4 inch matchstick strips.  Toss the strips with the lemon juice to prevent browning.
  2. Separate the frisee leaves and rinse them in cold water.  Drain and pat dry.
  3. Place the frisee in a large salad bowl.  Season with S&P; then toss with the walnuts, 1/4 C. chopped parsley and blue cheese. Toss the salad with the dressing below.
  4. Place the apple strips atop the salad and sprinkle with the remaining parsley.

Apple Cider Vinaigrette:

1/4 C. cider vinegar

2 Tsp. Dijon-style mustard

S&P to taste

1/4 C. olive oil

Directions for dressing:

Place ingredients in a blender and whiz to blend well and use on the Frisee salad above.

For more salad, dressing and vinaigrette recipes, visit http://blog.tempinnkeeper.com

Nov7

Creamy Cauliflower (a lovely and healthy mashed potato substitute)

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Creamy Cauliflower (a lovely and healthy mashed potato substitute)creamy cauliflower puree 5

This is a very variable dish and fun to “fool” your guests with—because many of them won’t even note the difference between usual and the different.  Cauliflowers which now can be procured from markets in all different kinds of shades and resembling it’s cousin, broccoli, in form is low in fat, low in carbohydrates but high the good stuff like dietary fiber, folate, water and vitamin C.  You actually can see cauliflower mentioned in the writings of the Arab Muslim scientists in the 12th and 13th century.  For me, I first heard of it when my parents informed me that they picked me as a baby from a cauliflower patch.  Yes, you heard right.  This was a common European/French statement to make to the younglings—when they asked that pertinent question:”Where Did I Come From?” Choux which in French alludes to the cauliflower is still used as an endearing term as in: “Mon petit choux”.  So there you have it—Margot loves cauliflowers because from it she was derived.  No laughing please—this is a serious topic.   To end this little diversion, here is a recipe that I often use and enjoy:

Ingredients:

  1. 1 nice creamy white cauliflower: about 8 C. of bite-size pieces (but if you wish to be inventive another color will do) and save the stem greens if you wish to use in presentation decoration.
  2. 4 cloves garlic, crushed and peeled or minced
  3. 1/2 green cooking apple (I use it unpeeled but do as you wish) such as the wonderful Pippin—diced
  4. 1/3 C. Buttermilk or I use 1/3 C. milk with 1 Tblsp lemon juice which has sat for 5 minutes
  5. 2 Heaping Tblsp Parmesan—1 to be saved as a topping
  6. 2 Tsp. butter-1 tsp to be saved as a topping
  7. 1/2 Tsp. Salt or as much as you wish for taste
  8. Fresh ground pepper for taste

Directions:

  1. Place bite sized cauliflower florets in a microwave safe dish along with the minced garlic and diced apple- and just a bit of water with a cover and microwave on high for about 8 minutes. Steam until very tender.  Then drain well.
  2. At this point, either use a potato smasher to smash everything before putting in a blender to puree; or use your food processor to puree the ingredients.  Before switching your machine switch on, add the milk, 1 heaping Tblsp. Parmesan, 1 Tsp. butter and S&P.
  3. When you have finished the puree, place the ingredients in a broiler proof dish and top with your remaining butter and parmesan.  Place under broiler until nice a brown on top.  (If you have made this dish several hours or more before serving and want to heat it up in the oven before broiling, please do that. Or you can even microwave it till hot and then broil it.)
  4. By the picture, you can see that I surrounded this dish with roasted Brussels sprouts and the very exterior rim is lined with the leaves I had saved from the Cauliflower itself.
  5. Variations include using different kind of cheeses, chopped herbs without the apples; or even nutmeg, cinnamon or currents with the apples; and so once again, it’s your imagination that can rule.  I imagine you could even use rich cream or 1/2 & 1/2 instead of the milk.
  6. In conclusion, this can be a very healthy dish and it’s fun to play around with and with which to surprise you dining guest.
  7. Bon Appetit from Margot, TempInnKeeper.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Oct24

Perfect Par-Boiled White Rice Cooked in the Micro

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Perfect Par-boiled White Rice Cooked in the Micro

For those of us who don’t have a rice cooker

 

My mother who was Dutch really was not an avid cook however she had a thing about the way she cooked her rice.  Most of the time she made it her Holland styled risotto manner which for her meant stir frying a bit of chopped onion in some butter along with some long grained rice( which she always used), and then she would add chicken bouillon and cook it covered  for about 25 to 30 minutes.  One was NOT ALLOWED to take the cover off to peek. She felt that was her trick to her “perfect” rice. Her rice was excellent and every grain was separate which she was always so proud of.  She was not a fan of the true Risotto or Japanese sticky rice.  I like to do it her way, but sometimes I get a bit busy in the kitchen and so, I have discovered this “modern” way—because I do not have a rice cooker.  This recipe is actually printed on some of the par-boiled long grain white rice packages—but not all of them.  That’s why I thought for those of you who haven’t encountered this easy painless way of cooking perfect rice, I would share the recipe.

 

  1.  In a microwave-safe dish, combine water and rice.  Add butter or olive oil and salt if you wish.
  2. Cover dish and place in microwave on high using the time tables below.  After continue microwaving somewhere between 50% to 70% power according to your micro.  With mine, it was 70%. So the first time, you’ll have to give your micro the power test.  Once again, follow the time tables below.
  3. Remove from microwave and let stand 5 minutes and fluff.
  4. Time Tables:
    1. For 2 servings, ½ C. rice; 1-1/3 C. water; 5 min. high power; 20 minutes 50-70% power.
    2. For 4 servings,1 C. rice; 2 ¼ C. water;  8 min. high power; 20 min. 50-70% power
    3. For 6 servings, 1 ½ C. rice; 3 1/3 C. water; 10 min. high power; 20 min. 50-70% power
    4. For 12 servings, 3 C. rice;6 C water; 15 min. high power; 20 min. 50-70% power

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Sep11

Margot’s Favorite 5 Salad Dressings

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saladsMargot’s Favorite Salad Dressings

There are all kinds of greens to make into a salad, however, no matter what, I’ve found that if the dressing isn’t good, neither is the salad in spite of your preciously chosen greens. So here for your salad enjoyment is 5 dressings that are easy to make and I think are very delicious. Each makes about 1 cup’s worth. Better to put too little than too much on your salad and sometimes, I think its best just to serve the dressing(s) on the side and let your guest do the job.  These dressings can store in the refrigerator for up to 3 weeks.  If they gel, I warm them up in their jar in a cup of hot water and then shake well.

  1. Classic French Dijon

1/2 C. white wine vinegar

1/2 tsp. each kosher salt and ground black pepper

1 Tbsp. Dijon Mustard

2 Tsp. chopped thyme leaves or tarragon

1/2 C. Olive Oil

  1. Raspberry Balsamic

1/2 C. balsamic vinegar

2 Tbsp. water

4 Tsp. raspberry preserves

1/2 Tsp. each kosher salt and ground black pepper

1 Tbsp. finely chopped shallot

2/3 C. olive oil

  1.  Cilantro Lime

1/4 C. fresh lime juice

2 Tbsp. apple cider vinegar

1/4 Tsp. cayenne pepper

1/2 Tsp. ground cumin

1/4 Tsp. kosher salt

1 Tblsp. honey

2 Tbsp. chopped cilantro

2/3 C. canola oil or olive oil

  1. Lemon Parmesan

1/4 C. fresh lemon juice

2 Tbsp. white wine vinegar

1/4 Tsp. each kosher salt and ground black pepper

3 Tbsp. finely grated Parmesan

1/2 C. olive oil

  1. Asian Sesame Ginger

1/2 C. rice wine vinegar

1/2 Tbsp. soy sauce (I use the low sodium)

2 Tblsp. honey

1/2 Tsp. fresh grated ginger

2 Tsp. toasted sesame seeds

1/2 Tsp. sesame oil

2/3 C. canola oil or olive oil

Sep7

Chili Relleno Casserole

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chilli rellano casserole (7)

Chili Relleno Casserole

Serves 4

Ingredients:

4 eggs

2 or 3 Poblano Peppers (roasted, peeled, and seeded, and cut in halves or thirds long way)

2 Tblsp. flour

1/2 Tsp. Baking Powder

1 Tblsp. finely chopped cilantro

2 Tblsp. green enchilada sauce

1 to 1 1/2 C. mixture of shredded Mozzarella and shredded Mixed Mexican Cheese

For Accompaniment: corn tortillas, chopped tomatoes, salsa or Chipolata Sauce, chopped black olives for garnish along with sour cream and avocados or guacamole.

8 X 8 oven proof dish

Directions:

 

Preheat oven to 350 degrees

  1. Divide the 4 eggs— yolks in one small bowl and the whites in a larger bowl.
  2. Beat the egg yolks until frothy and light.  Add flour, baking powder, cilantro and

2 Tblsp.green enchilada sauce and beat some more.

  1. Beat the eggs whites until stiff.  Fold yolk mixture into the stiffened whites.
  2. Pam spray your 8X8 oven proof dish and layer in the following way:
  3. First layer half of your egg mixture
  4. Place the peppers on top
  5. Place the mixed cheese on top
  6. Place the remainder of the egg mixture
  7. Bake at 350 degrees for 25 minutes
  8. Remove from oven and check with knife or toothpick in the middle that the soufflé is done. Don’t let it get over done because then it’ll be dry. If you wish when it’s done, you can decorate the top with a combo of all or just one of the following: chopped tomatoes, chopped cilantro, sliced black olives; then let sit for 10 to 15 minutes.
  9. Serve with warm buttered corn tortillas and relishes such as more chopped tomatoes, salsa, chipolata sauce, sour cream and avocados or guacamole.

Hint: To roast Poblanos or other peppers, place over an open flame or in a pan under the broiler until they are very brown, almost burnt.  Place quickly in a sealed paper bag and let sit for about 20 minutes. That way the steam from the peppers will help remove the skin.  Then, with gloved hands, peel the skin off and de-seed.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jul16

Kale and Spinach Get Together

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Kale and Spinach Get Together

Can Serve 4  portions, however, I can eat the whole thing

 

This is an easy and healthy dish to enjoy by itself or with almost any kind of entrée. Personally, I do love my greens so I’ll make this my whole meal.

 

Ingredients:

3 C. chopped fresh kale freshly water rinsed

2 C. fresh baby spinach freshly water rinsed with the kale

1/2 C. chopped onion

2 chopped garlic cloves

1/2 to 1 Tsp. crushed red pepper

1 Tblsp. olive oil

1/4 to 1/2 C. water or vegetable bouillon

1/2 to 3/4 C. of shredded 6 blend Italian cheese

Grated Parmesan for the topping

 

Directions:

Put the olive oil in a large pot over a medium high burner and when heated, put in the onion, garlic cloves and red pepper.  Stir until onions are translucent and garlic is slightly brown and add the freshly water rinsed kale and spinach and stir a bit more until they are somewhat wilted.  Then add the water or bouillon and let simmer without a cover for about 15 minutes. (If you need a bit more liquid, add some.)  Then add the cheese and let simmer for another 10 to 15 minutes. (Once again, if you need a bit more liquid, add some.) Place in a pretty dish and sprinkle the top with shredded Parmesan.

Variation: Instead of using the olive oil, chop some bacon and let gently fry in pot; remove bacon but leave the bacon oil and in it, sauté the onion, garlic and crushed red pepper. Then proceed as above and stir in the bacon with the veggies at the very end. Then sprinkle top with the Parmesan.

 

 

 

Apr21

For Vegetarians here’s a delight–Celery Root Slaw

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celery rootThis delicious, and I mean that very seriously, recipe comes from a dear friend of mine who was born in my hometown of Geneva, Switz.  She’s an amazing person in all respects, but one of them is glorious entertaining with even more glorious foods that she, mostly alone, has prepared to everyone’s delight.  The unusual aspect of this is that Renata is a vegetarian. Most guests, visiting her buffets, don’t even realize that.  They think that, for instance, that this excellent Celery Root Slaw is a pasta dish—I don’t think so.  She loves to share her recipes, as I do, so here it is for your enjoyment.  As well, you can visit her recent business venture: No Harm Done Design which is a small company that makes elegant faux-fur throws.  She and her partner started this business with a young penniless Cambodian woman who has now given a livelihood to many others and supports her whole extended family.  No Harm Done concerns that motto for animals and features a correct work ethic all around.  Please feel free to visit its website: www.noharmdonedesign.com.  Don’t forget to order your favorite throw.  You won’t be sorry.  Of course, I have one as well. 

Celery Root Slaw

Ingredients:

For Slaw:

1 Celery Root the size of a fist

For Sauce:

1 Tblsp. Dijon Mustard

4 to 5 Tblsp. mayo or olive oil mayo

1 clove garlic, finely chopped

S&P to taste

Onion Powder to taste

2 Tsp. Balsamic Vinegar

Half of an 8oz. can chopped pineapple, drained or 1 small shredded apple

Handful of walnut halves

Directions:

For Slaw:

1, Peel just the very rough exterior part of the celery root.  Don’t go overboard because then you won’t have any root left

2. Put in food processor and shred.

3. Set aside.

For Sauce:

1. Mix the next 7 ingredients well. The sauce should not be as thin as regular salad dressing however, if it seems too thick, add a bit more balsamic.

2. Add the sauce and the walnut halves to the slaw and mix well.

This can also be made with raw shredded carrots, shredded ginger &/or shredded apple. Optional and additional to the carrot slaw would be raisins. 

 

Apr20

Hearts of Palm Soup

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vinaigrette & Palm Soup pics 005A Mark Twain Egg Recipe & A Creamed Hearts Of Palm Soup

(A Bit Of The Silly & A Bit Of the More Serious)

 April 1st, this coming Sunday, has connected to it a bit of the silly, April Fools’ Day, and a bit of the more serious, Palm Sunday.  So, today, in anticipation of this Sunday, I am offering two recipes.  The first was suggested by Mark Twain for Fanny’s cookbook:

Eggs a la Canton, Williamsport, Trout Run and Way Stations.Divest two genuine eggs of shell and claws, being careful to avoid breaking the same.If you break ’em, begin again at the top of the recipe and proceed anew.Lay the plumage and cackle on one side, roll the remainder very thin, add baking powder, and boil in a pudding bag over a slow fire for a week.Tie with baby ribbons and serve cold. (Quoted in “Ways of Cooking Eggs,’ New York Times, April 4, 1909, p X12 from the cookbook of actress Fanny Davenport.) Margot’s suggestion : Don’t Try It!

This April 1st is also Palm Sunday which is a Christian moveable feast that commemorates Jesus’ triumphal entry into Jerusalem and takes place about a week before his Resurrection. The word Palm always makes me think of the often underused Hearts of Palm. They really are wonderful in salads or in cooked dishes.  The heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees which now a days are mostly procured from South America and even from HI.  I do enjoy them greatly and so here, I offer what I think is a very nice recipe for this time of the year.

Creamed Hearts of Palm Soup ( 4 to 6 servings)

Ingredients:

3 Tblsp. Butter

2 Tblsp. Flour

1 C. Chopped Yellow Onions

1 Tsp. Minced Garlic

1 ( 16 oz.) Can Hearts Of  Palm, Drained & Chopped

1/2 Cup Dry White Wine (if you don’t have that, dry white vermouth will do)

3 ½ Cups Good Chicken Broth

3/4 Cup Heavy Cream Or Half & Half

1/2 Lb. Shrimp (defrosted or fresh w/o tails)

2 Tblsp.Chopped Parsley Leaves  Or Chopped Chives For Garnish

Instructions:

In a large pot, melt the butter over medium-high heat.  Add the onions & flour. Sauté until onions are tender, 3-4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds.

Add the hearts of palm and stir to combine.  Add the wine and bring to a boil.  Cook until reduced by ½, about 3 minutes or less.

Add the broth, stir to combine, and bring to a boil.

Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20-25 minutes

Remove from the heat.  Pure the ingredients in a blender.  Return them in your pot to medium heat and add the cream.

Stir in the shrimp and cook until heated through, 3-5 minutes.

Adjust the seasoning with salt and white pepper, to taste.

If not serving directly, keep warm on very lowest heat.

Ladle into bowls or cups and garnish with parsley or chives.

This soup is also excellent after being refrigerated and served very cold.

I serve this with my homemade yogurt biscuits and a side dish of an artichoke, cold asparagus, or mixed greens with my homemade vinaigrette.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.