Winter Harvest Soup

2 tbsp olive oil
1 3/4 - 2 cups red onion, chopped
2 cups rutabega, chopped in small chunks
1/4 - 1/2 tsp sea salt
frshly ground black pepper to taste
1 1/2 cups celery, chopped
2 1/2 - 3 cups  yam, chopped in small chunks
2 1/2 cups sweet potato, chopped in small chunks
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried savory
1 tsp dried rosemary
1 tsp dried mustard
3 1/2 cups vegeatble stock
3 cups water
2 large dried bay leaves
3 1/2 - 4 cups cooked beans, any kind (adzuki beans and black-eyed peas)
5-7 cups baby bok choy, chopped (if using regular bok choy use leafy portion)
1 tsp molasses
1-2 tbsp fresh oregano or thyme
2-3 tbsp arrowroot powder, dissolved in several tbsp water (optional)

In a large pot over medium heat, heat the oil.  Add the onion, rutabega, salt, and pepper.  Stir through, cover, and let cook for a few minutes.  Add the celery, yams, sweet potatoes, dried herbs and mustard.  Stir through, cover, and cook for another 7-8 minutes.  Add the stock, water, and bay leaves.  Stir through and increase heat to high to bring to a boil.  Reduce heat, cover, and let simmer for 14-18 minutes, until the vegetables are tender.  Add the beans, bok choy, molasses, and optional fresh herbs.  Stir through and cook for just a few minutes, until the bok choy has wilted.  For a thicker soup, stir in the arrowroot/water mixture, and while stirring, bring the soup back to a boil just for a minute until it thickens.  Remove bya leaves, and season to taste with extra sea salt and a generous amount of black pepper.

Kersten: Really good for a rutabega, yam and sweet potato soup, but I'm not always a rutabega, yam and sweet potato type of girl... A-
Edmund: A-

Coconut-Curry Bean Thread Noodles

4 counces bean thread noodles
1 Tablespoon olive oil
3 garlic cloves, sliced
One 14- to 15-ounce can light coconut milk
One 15-ounce can baby corn
1 cup snow peas
1 medium zucchini, cut into eighths lengthwise, then into 2-inch strips
1 cup sliced mushrooms, optional
3 scallions, cut into 1-inch lengths
2 teaspoons good-quality curry powder
1/4 teaspoon Thai red curry paste, or more to taste, dissolved ina  little hot water
Salt and taste

1.  Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6-8 minutes, or according to package directions, until al dente.  Drain, rinse briefly with cool water, then use kitchen shears or a sharp knife to cute here and there inot shorter lengths.
2.  While the noodles are soaking, heat the oil in a stir-fry pan.  Add the garlic and saute over medium-low heat until golden.
3.  Add the remaining ingredients except salt; bring to a rapid simmer, then lower to heat and simmer gently for 3 minutes.
4.  Add the cooked noodles and season with salt.  Cover and let stand for 5 minutes, until the noodles ahve absorbed much of the coconut milk, then serve.

Kersten: this was good and quick.  A-

Quinoa with Corn and Scallions

1 1/4 cups quinoa, rinsed in a fine sieve
1 natural, salt-free vegetable bouillon cube
2 cups frozen corn kernels, thawed
3-4 scallions, sliced
1 teaspoon ground cumin
1/4 cup minced fresh herb of your choice (cilantro, parsley, or dill or a combination), or more to taste
2 tablespoons flaxseed or extra virgin olive oil
Salt and freshly ground pepper to taste

1.  Combine the quinoa and bouillon cube with 2 1/2 cups water in a medium saucepan and bring to a simmer.  Cover and simmer gently for 10 minutes.
2. Stir in the corn, scallions and cumin, and continue to cook, still covered, until the water is absorbed and the quinoa is puffy, about 5 minutes longer.
3.  Remove from the heat and stir in the fresh herb and oil.  Season with salt and pepper, then serve.

This was ok - not good for a main dish -- not a stellar side-dish either.  I give it a B... B-.
Ian gives it a D- (but ate it all!)

Oma's Carrots, Potatoes and Parsnips

3-4 carrots, peeled and sliced
2-3 parsnips, peeled and sliced
3-4 medium potatoes
1 onion, chopped
1 clove garlic, diced
1 bay leaf
salt & pepper to taste



Saute chopped onion until soft and transparent, add garlic - do not let them brown (Aunt Gerda uses olive oil.)  Add carrots, parsnips and potatoes.  Add bay leaf and salt and pepper.  Add water, enough for mixutre to be moist, but not so much that the water covers the mixture (I made it tonight and added about 1 1/2 cups water).  Simmer until vegetables are soft; remove bay leaf and mash mixture - either coarsely or smoothly, whichever you prefer.

"If parsnips are added, the dish has a nice sweetness.  For years Mother only used carrots & potatoes.  I suggested the addition of parsnips, and she agreed, they improved the taste.  Ultimate comfort food!"

Gingerbread Cookies

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large eggs
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest (optional)

Directions

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.Add molasses, vanilla, and lemon zest and continue to mix until well blended.

3. Gradually stir in dry ingredients until blended and smooth.
4. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
5. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
6. Grease or line cookie sheets with parchment paper.
7. Place 1 portion of the dough on a lightly floured surface.
8. Sprinkle flour over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick.
10. Use additional flour to avoid sticking.
11. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
12. Space cookies 1 1/2-inches apart.
13. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
14. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
15. After cookies are cool you may decorate them any way you like.
16. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

Muhammara

Serves 6

Muhammara, a popular Middle Eastern purée made from roasted red peppers, toasted walnuts, and pomegranate syrup, makes a nice alternative to hummus. If pomegranate syrup is unavailable, reduced pomegranate juice may be substituted. Simply simmer 2 cups pomegranate juice uncovered in a small saucepan over low heat until it is reduced to 1/4 cup.

• 2 cups walnuts (6 oz.)
• 3 large red bell peppers (1 ½ lb.)
• 4 Tbs. olive oil, divided
• 4 cloves garlic, sliced
• 2 tsp. salt
• 2 Tbs. pomegranate syrup

1. 
   
2. Preheat oven to 375°F. Spread walnuts on baking sheet, and toast 10 to 12 minutes, or until light brown and fragrant. Cool.
3. Meanwhile, place bell peppers on separate baking sheet in oven. Roast peppers 1 hour, or until skins are black all over, turning occasionally. Transfer peppers to bowl, and cover with plate to steam 15 minutes. Cool peppers on plate, then rub off blackened skins and remove seeds.
4. Heat 2 Tbs. olive oil in small skillet over medium heat; add garlic, and sauté 1 minute. Remove from heat, and allow garlic and oil to cool.
5. Purée bell peppers, walnuts, garlic, remaining olive oil, salt, and pomegranate syrup in food processor until smooth. Season with salt and pepper. Transfer to small serving bowl.

Babaganough

4 Japanese eggplant of 3 medium eggplant
1/4 cup olive oil
1 tsp. salt and salt to coat eggplants
1 Tbl. Rasel Hanout
1/2 tsp. garlic powder
2 1/5 Tbl. tahini paste
1 Tbl. lemon juice

1. Cut eggplant in half, salt flesh, let sit on paper towel for 30 minutes
2. Wipe off salt, brush flesh w/ oil, sprinkle on a bit of spices (a little, Kersten!)
3. Roast for 20 minutes at 400 degrees
4. Remove from oven and use a knife to finely chop/smash epplants
5. Mix eggplant and remaining ingredients in a bowl
6. Serve warm.

Greg left the skins on the eggplant when he made this - is was awesome.

Herbed Carrots

Saute until golden:

   4 tablespoons butter

   3 tablespoons olive oil

   3 tablespoons minced onion

   2 large cloves garlic, minced

Add and cook for 5 more minutes

   2 pounds carrots, sliced into thin rounds

Add, stir, cover, and cook for 10 more minutes:

   2 teaspoons honey

   2 bay leaves

   1 cup dry white wine

Add:

   4 tablespoons chopped fresh parsley

   1 tablespoon basil

   salt and black pepper, to taste

   freshly grated nutmeg, to taste

Increase heat to medium-high and cook uncovered until carrots are crisp-tender and liquid has evaporated.  Remove bay leaves and serve.

Confetti Rice Salad

Seeds, beans, and finely chopped veggies add color and crunch to a side dish.

• 1 cup long-grain white rice
• 1 tsp. whole cumin seeds
• 1 clove garlic, crushed and peeled
• ½ tsp. salt
• 1 small orange bell pepper, finely chopped (1 cup)
• 1 15-oz. can black beans, rinsed and drained
• 1 large tomato, chopped (1½ cups)
• 1 cup fresh or frozen corn kernels
• ⅔ cup chopped green onions (1 bunch)
• ¼ cup lime juice
• 3 Tbs. olive oil
• ½ cup sunflower seeds, optional
• ½ avocado, diced, optional

1. Combine rice, cumin, and 2 cups water in saucepan. Add garlic and salt, cover, and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover, and cool rice in pan.
2. Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice, and oil. Season with salt and pepper. Fold in sunflower seeds and avocado, if desired. Serve at room temperature.

LOVE THIS RECIPE - always a hit :)

 

Ratatouille

3 sprigs fresh thyme, or 3/4 teaspoon dried thyme, crumbled
2 sprigs fresh rosemary, or 1/2 teaspoon dried rosemary, crumbled
1 bay leaf
1/2 cup plus 1 tablespoon olive oil
1 1/4 pounds ripe tomatoes, peeled, seeded, and chopped
Salt and freshly ground pepper
1 large onion, halved and thinly sliced (about 1/2 pound)
1 small green bell pepper, cut into strips about 1/2 inch wide
1 small red bell pepper, cut in strips about 1/2 inch wide
1/2 pound zucchini (3 small), cut in approximately 3/8-inch slices
3/4 pound thin eggplant (1 small eggplant)
3 large garlic cloves, mince
2 tablespoon chopped fresh basil

     Wrap thyme, rosemary, and bay leaf in a piece of cheesecloth to make a bouquet garni.  (I actually don't make any garni bouquets -- I usually just ad about 2-3 teaspoons of Italian spices straight into the tomatoes while they stew... )  In a medium-size heavy saucepan or stew pan, heat 1 tablespoon oil over medium-high heat.  Add tomatoes, salt, pepper and bouquet garni, and cook, stirring often, 20 minutes.  Remove bouquet garni (like I said, I usually just skip making a bouquet garni and just add Italian spices).
     In a large saute pan, heat 2 tablespoons oil over low heat.  Add onion and cook 5 minutes.  Add peppers and cook over medium-low heat, stirring often, about 10 minutes.  Add zucchini, reduce heat to low, and cook about 5 minutes, or until barely tender.
     Peel eggplant and cut in 1/4-inch thick slices.  (I don't usually peel mine and I usually, the very first thing I do when preparing ratatouille is to cut and salt the eggplant pieces and let them sit on a dishcloth on the counter - even before I begin to cut and stew the tomatoes.  After they've been sitting with the salt on them for a while (20 minutes? - however long it takes for me to get the rest of the stuff ready - then I rinse them, dry them, and saute them as the recipe is about to explain.)  Cut any large slices in half.  In a skillet, heat 2 tablespoons oil over medium-high heat.  Add half the eggplant slices and saute about 2 minutes per side, or until just tender.  Repeat with another 2 tablespoons oil and remaining eggplant slices.
     Stir garlic into tomato mixture and transfer it to zucchini and pepper mixture, then add eggplant slices.  Mix very gently.  Bring to a boil, cover, reduce heat to low, and simmer 5 minutes to blend flavors.  Uncover, raise heat to medium-high, and cook about 5 minutes to evaporate excess liquid.  Mixture should be thick.  All vegetables should be tender; a few eggplant slices may be falling apart.  Stir in chopped basil. Taste and adjust seasoning.  Cool in pan, not in a bowl, so mixture says dry.

Stuffed Pesto Potatoes with Fennel Compote

4 large baking potatoes, well scrubbed
8 ounces soft silken tofu, dranined and mashed
1/2 cup pesto (thank you Kate :)   )
1 Tbl. tamari or other soy sauce
Salt and freshly ground black pepper
Olive oil for drizzling
1 cup Fennel Compote with Black Olives and Pine Nuts (see below)

1.  Preheat the over to 400 degrees.  Pierce the potatoes with a fork and bake untl soft, about 1 hour.  Remove from the oven and allow to cool.  Wehn cool enough to handle, cut in half lengthwise and, leaving the shells intact, scoop out the flesh into a large bowl.
2.  Add the tofu, vegan pesto, tamari, adn salt and pepper to taste, blending until well combined.  Spoon the stuffing back into the potato skins and arrange in a lightly oiled baking pan.  Drivzzle with a small amount of olive olil and bake until hot, 15 to 20 minutes.
3.  To serve, arrange the potato halves on a platter or 4 individual plates and top each with a spoonful of the fennel compote and another drizzle of olive oil if desired.

Serves 4

Ian: 6+
Kersten: a lot of work and time... and I didn't bake the potatoes all the way... but it really does taste wonderful - great blend of unusual tastes - something totally different with the fennel, black olives, pesto and lemon/zest -- it gets an A+ from me.

Fennel Compote with Black Olives and Pine Nuts

1 large fennel bulb, trimmed and diced
3 Tbl. fresh lemon juice
2 shallots, minced
2tsp. grated lemon zest
Salt and freshly ground black pepper
1/4 cup pine nuts (toasted)
3 Tbl. chopped fresh parsley leaves
2 Tbl. pitted and halved black olives
3 Tbl. olive oil

In a medium-size bowl, toss the fennel with the lemon juice.  Stir in the shallots, lemon zest, and salt and pepper to taste.  Add the pine nuts, parsley, and olives.  Drizzle with the olive oil and stir to combine.  Taste and adjust the seasonings, then serve at once.  This compote is best served right away to fully appreciate the fresh taste and color of the ingredients. 

Blueberry Streusel Muffins

Muffins:
1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
2/3 cup milk
1 tsp vanilla extract
1/3 cup orange juice
1/3 cup canola oil
1/2 cup sugar
1 cup fresh blueberries

Streusel Topping:
2 Tbl brown sugar
1 Tbl sugar
2 Tbl whole wheat pastry flour
2 Tbl butter
3 Tbl old-fashion oats
1 tsp cinnamon

1.  Preheat oven to 400 degrees. Spray a muffin tin with cooking spray and set aside or line with muffin papers.
2.  In a large owl, combine flour, baking powder and baking soda and set aside.
3.  In a smaller bowl, mix milk, vanilla, juice, oil and sugar.
4.  Pour wet ingredients into dry ingredients and stir until just combines.  Fold in blueberries.
5.  In a small bowl, combine streusel ingredients with a fork until the topping is uniform and crumby.
6.  Spoon muffin batter into a prepared muffin tin, filling each cup 2/3 full. Top each cup with 1 to 2 teaspoons of streusel topping until it's all used up.
7.  Bake for 20-23 minutes, or until a toothpick inserted comes out clean.

Ian: I give it an 8.
(He also ate 4 of them once they were cool enough to eat.)

Mixed Dal with Tomato Tarka

Serves 8

Orange and yellow split peas and mung beans give this soup a lovely golden color.

1/3 cup dried red lentils
1/3 cup dried split yellow or green peas
1/3 cup dried split mung beans
3 Tbs. melted butter, ghee, or vegetable oil, divided
2 Tbs. grated fresh ginger, divided
1 tsp. ground turmeric
4 cups baby spinach leaves (4 oz.)
1 tsp. salt
2 tsp. whole cumin seeds
1 medium onion, chopped (1 1/2 cups)
1 tsp. garam masala
1/8 tsp. cayenne pepper
3 cloves garlic, minced (1 Tbs.)
1 large tomato, diced
Cilantro leaves for garnish, optional

1. Rinse and drain lentils, split peas, and mung beans; place in large bowl, and cover with hot water. Soak 30 minutes. Drain.

2. Combine drained lentil mixture, 1 Tbs. butter, 1 Tbs. ginger, turmeric, and 6 cups water in saucepan; bring to a boil. Cover, and simmer 1 hour, or until legumes are very soft. Whisk with wire whisk to break up lentils. Add spinach and salt, cover, and simmer 10 minutes more.

3. Meanwhile, heat remaining 2 Tbs. butter in small skillet over medium heat. Add cumin seeds; cook 30 seconds to  1 minute, or until seeds darken. Add onion, garam masala, and cayenne, and cook 3 to 5 minutes, or until onions soften and begin to brown. Stir in garlic and remaining 1 Tbs. ginger; cook 1 minute. Add tomato, and cook 2 to 3 minutes more, or until tomato releases juices and most of liquid has evaporated.

4. Stir tomato mixture into lentil mixture. Season with salt and pepper, if desired; garnish with cilantro, if using.

I used adzuki beans instead of split mung beans and they turned out fine - (I was worried that they'd still be hard - but they weren't :)   )

Edmund: A+
Kersten: A+

Double Chocolate/Single Chin Brownies

3/4 cup whole wheat pastry or white whole wheat flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup organic sugar
1 teaspoon vanilla
1/2 cup dark chocolate chips

1.  Preheat over to 350.
2.  In a large bowl, combine flour, cocoa, baking powder, baking soda and salt
3.  In a smaller bowl, combine applesauce, sugar and vanilla.
2.  Add wet mixture to dry ingredients and stir until just combines.  Fold in chocolate chips.
5.  Pour batter into an 8x8-inch pan that has been sprayed with cooking spray.  Bake for 18-20 minutes, or until brownies are set and edges are starting to pull away from the pan.  Let cool before cutting.

Rosemary Ratatouille Frittata

Edmund: A; but he thought there was too much rosemary in it - and yeah, I did add more than the recipe calls for -- and that was good for me
Kersten: A-; but I think it would be better with that ratatouille recipe from my french cookbook.  The ratatouille in this recipe is a little rushed... and not as flavorful as my french one.
Ian: he gives the ratatouille a B+ (wow. cool.)

Coconut-Cardamon Rice Pudding

2 1/2 cups cooked basmati rice
2 1/2 cups unsweetened coconut milk
1/2 cup sugar or natural sweetener
1/2 teaspoon ground cardamom
pinch of salt
1/2 cup coarsely chopped raw pistachios
1 1/2 teaspoons rose water

1.  Place the rice, coconut milk, and sugar in a medium-size saucepan over low heat and simmer for 20 minutes, stirring occasionally.  Stir in the cardamom and salt and simmer until thick and creamy, 5 to 10 minutes.
2.  Remove from the heat and stir in the pistachios and rose water.  Let cool to room temperature before serving, or cover and refrigerate to serve chilled.

Ian: "I probably give it a B+"
Kersten:  good way to get rid of Chinese Restaurant leftover-take-home rice... pretty good.  Also a B.  Tonight I didn't have pistachios to add - and the recipe says I can substitute vanilla extract for rose water -- (but, for me, it was fine leaving vanilla out as well)

California Carrot Cake

Preheat the over to 350 degrees. Grease and lightly flour a 9x13-inch baking pan.  Drain and set aside, reserving 1 tablespoon juice for the frosting

1 can (8 ounces) crushed pineapple, packed in pineapple juice

In the large bowl of a mixer beat until light and lemon-colored

4 large eggs

Stir together, pressing out any lumps with the back of a spoon, then gradually beat into the eggs

1 cup granulated sugar
1 cup light brown sugar

Add in a thin stream, beating all the while

1 cup vegetable oil

Sift, stir, or whisk together and then blend into the egg mixture, 1/4 cup at a time

2 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon

Stir in, in this order

drained pineapple
2 cups grated carrots
1/2 cup chopped pecans

Spread the batter in the prepared pan.  Bake at 350 degrees for 55 to 60 minutes, or until the cake springs back when lightly touched in the center.  Cool in the pan elevated on a wire rake.  Frost the top of the cooled cake with Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting

Beat together until light and fluffy

2 ounces cream cheese
4 tablespoons unsalted butter
1 tablespoon reserved pineapple juice

Press through a sieve and then blend into the cream cheese mixture

2 1/2 cups confectioners' sugar.

Zwetschgenkuchen aus Hefeteig -Zwetschgendatschi

Kaum ein anderes Kuchenstück weckt schon beim Geruch und Anblick solche Erinnerungen an die Kindheit und Jugendzeit aus, als es beim Zwetzschgendatschi der Fall ist.
Unweigerlich kommen einem die Erinnerungen an eine schön gedeckte Kaffeetafel an einem warmen Sonntagnachmittag bei Zwetschgenkuchen und Sahne, dabei nicht zu vergessen die dazu gehörenden Wespen, nach welchen man als Kind nicht schlagen durfte, da sie sonst stechen könnten.

Zutaten: für Blech 35 x 40 cm

Für den Hefeteig :
350 g Mehl
1/2 Würfel (20 g) frische Hefe oder
1 Päckchen Trockenhefe
125 ml lauwarme Milch
1 Prise Salz
5 0 g Zucker
50 g Butter
1 Ei
abgeriebene Schale von einer Zitrone

Für den Belag :
2 kg Zwetschgen
50 g Zucker
1 Päckchen Vanillezucker
1 TL Zimt
2 - 3 EL Semmel- oder Zwiebackbrösel

Zubereitung:

Das Mehl in eine große Schüssel sieben. In die Mitte eine Mulde drücken und die Hefe zusammen mit etwas Zucker und etwas lauwarme Milch zu einem kleinen Vorteig anrühren. Mit einer Prise Mehl bestäuben und zugedeckt ca. 20 Minuten an einem warmen Platz stehen lassen.
Danach die restliche lauwarme Milch, Salz, Zucker, weiche Butter, Eier und Zitronenschale zugeben.
Mit einem starkem Kochlöffel oder noch besser mit dem elektrischen Handmixer mit den Knethaken zu einem glatten Hefeteig verarbeiten, bis er sich vom Schüsselrand löst.
Die Teigschüssel wieder mit einem Tuch abdecken und den Hefeteig solange stehen lassen, bis sich das Teigvolumen gut verdoppelt hat.
Besonders schnell geht es, wenn man die Teigschüssel, samt Teiginhalt in eine Plastiktüte steckt und in den auf zuvor 50 ° C vorgeheizten Backofen stellt. In etwa 20 Minuten hat sich der Hefeteig auf diese Weise um das doppelte vergrößert und kann anschließend gleich weiter verarbeitet werden.

Jetzt den Hefeteig nochmals kräftig durchkneten und auf einer bemehlten Arbeitsfläche mit dem Wellholz auf die Größe des Backblechs ausrollen.
Das Backblech mit Backpapier belegen und den Teig darauf geben. Den Teig mit 2 - 3 EL Semmelbrösel gleichmäßig bestreuen.
Die Zwetschgen waschen, entsteinen und mit dem Messer jeweils oben zweimal einschneiden.
Die Zwetschgen dachziegelartig eng übereinander auf den Teig legen. Zucker, Vanillezucker und Zimt in einer kleinen Schüssel miteinander vermischen und den Kuchen mit der Hälfte der Zuckermischung gleichmäßig bestreuen.
Backofen auf 200 ° C vorheizen, den Zwetschgendatschi in die Mitte der Backröhre einschieben und 35 Minuten backen. Herausnehmen und mit der restlichen Zimt-Zucker-Mischung bestreuen.
Den Zwetschgendatschi zusammen mit geschlagener Sahne servieren.

Casablanca Quinoa Salad

1/3 cup sliced almonds

1 cup quinoa, rinsed

¼ tsp. salt

1/3 cup dried apricots, dice

1/3 cup raisins

1/3 cup fresh orange juice

1 small shallot, finely chopped (2 Tbs.)

2 Tbs. chopped fresh parsley

2 Tbs. chopped fresh cilantro

2 Tbs. chopped fresh mint

1 Tbs. freshly grated orange zest

½ tsp. ground cumin

½ tsp. ground coriander

2 Tbs. olive oil

2 oranges, peeled and sectioned, for garnish

1. Toast almonds 4-5 minutes in dry skillet or toaster over, or until pale brown and fragrant, stirring often.
2. Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low, and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.
3. Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.

Success Secret: Rinsing Quinoa.

There are many grains you can get away with not rinsing – quinoa isn't one of them. It has a natural coating that can make the cooked grains sticky and bitter if not washed off.

Simple Cider Vinaigrette

¼ cup apple cider vinegar

1 tsp Dijon mustard

½ tsp sea salt

freshly ground black pepper to taste

1 ½ tbsp pure maple syrup (or more to taste)

¼ cup + 1 tbsp extra-virgin olive oil (or less/more if desired)

With a handblender or in a blender, combine all the ingredients except the oil and puree. Continue blending and drizzle in the oil. Season to taste with additional sea salt and freshly ground black pepper, if desired.

Quinoa Spring Salad

½ cup frozen green peas (plus 2 cups boiling water to soak peas)

3 cups cooked quinoa, cooled

¾ – 1 cup roasted red bell peppers, chopped (roughly 2 medium or 1 ½ large peppers), or raw red bell peppers, finely chopped

¼ cup green onions, thinly sliced

1/3 – ½ cup green pistachios or toasted pin nuts or combination

¼ cup hemp seed nuts (or more, if desired)

2-4 tbsp cilantro, parley, or basil, chopped

¼ tsp sea salt

3 ½ – 4 tbsp Simple Cider Vinaigrette 

In a bowl, soak the frozen peas in the boiling water. Let sit until the peas have warmed through. Drain peas and pat dry. In a large bowl, combine the peas with the remaining ingredients. Toss through to mix well. Serve immediately or refrigerate in an airtight container.

Golden Tempeh Curry

¼ cup olive oil

2 8-ounce packages tempeh, cubed

2 medium red onions, cut into ½-inch dice (1 cup)

2 yellow bell peppers, cut into ½-inch dice (1 cup)

¼ cup minced fresh ginger

2 14-ounce cans light coconut milk

2 large mangoes, peeled and cut into ¾-inch cubes, divided (2 cups)

1 cup unsweetened pineapple juice

2 Tablespoons curry powder

1 teaspoon salt

¼ cup chopped chives, for garnish

4 cups cooked brown rice

1. Heat oil in large skillet over medium-high heat. Add tempeh, and cook 1 to 2 minutes per side, or until lightly golden. Transfer to plate, and set aside.
2. Reduce heat to medium. Add onions and bell peppers to skillet, and sauté 4 minutes, or until softened. Add ginger, and sauté 30 seconds, or until fragrant.
3. Stir in coconut milk, 1 cup mangoes, pineapple juice, curry powder, salt and tempeh. Cover and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Uncover, and simmer 10 minutes more, or until thickened, stirring occasionally. Top with remaining mango cubes and chives, and serve over rice.    

West African Groundnut Stew

Favorite Ethnic Dish

The recipe for the stew was adapted from a version from Sierra Leone, Africa.Serves 4 to 6
2 sweet potatoes, peeled and cubed2 tablespoons vegetable oil3 garlic cloves, minced or pressed3 tablespoons grated fresh gingerroot2 tablespoons ground coriander½ teaspoon cayenne (or to taste)4 cups chopped onions2 tomatoes, chopped4 cups peeled and cubed eggplant¼ to ½ cup vegetable stock or water1 cup chopped zucchini or yellow summer squash2 green peppers, coarsely chopped2 cups tomato juice½ cup peanut butter

   1) Steam or boil the sweet potato cubes until just tender.
   2) Meanwhile, sauté the garlic, ginger, and spices in oil for one minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant and a small amount of vegetable stock or water and simmer for 10 minutes. Add the zucchini and peppers and continue to simmer until all of the vegetables are tender, about 20 minutes.
   3) Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Stir well. Simmer on very low heat for 5 to 10 minutes, stirring occasionally to prevent sticking.
   4) Serve on rice, whole wheat couscous or millet. You can garnish this stew with hard-boiled egg halves, pineapple and banana slices.

South Indian-style Vegetable Stew

• 3TBS. butter (I use Olive oil)
• 3 Cloves of garlic, crushed
• 1 TBS. Garam Masala
• Cayenne Pepper to your taste
• 2 Medium Onions, diced
• 2 Medium Potatoes, diced
• 3 Carrots, chopped
• 1 large can of diced tomatoes
• 2 Cups cooked red lentils

 1. Heat butter over medium heat. Add garlic and cook until just fragrant (about 30 seconds). Add onions, and cook until soft.

2. Add Spices and stir to combine.

3. Lower heat. Add potatoes and carrots. Cover and cook until they are soft.

4. Add the tomatoes and lentils., simmer for 5 minutes while stirring occasionally.

serve over basmati rice

My Oma’s Apple Cake

1 stick butter

1 tsp. baking powder

1 tsp. vanilla

1 ¼ cup sugar (divided)

4 egg yokes

1 egg white

2 ¼ cup flour

8 apples (a good variety is good) – peel, core and slice (I use my food processor, my Aunt coarsely cuts some and coarsely grates the rest)

1 tsp. cinnamon

¼ tsp. ground cloves

Preheat oven to 350 degrees. Cream together butter and ¾ cup sugar. Add vanilla, eggs yokes and egg white. Add flour and baking powder. (My Aunt said that the 2 ¼ cups flour varies – sometimes for her it’s 2 ½ cups, depending on the size of the eggs – I’ve been pretty successful with 2 ¼ - but, if it’s too gooey, you know to add another ¼ cup flour.) Separate the dough into two balls, wrap in wax paper and refrigerate until ready to use.

Peel, core and slice/cut/grate apples. In a small bowl, combine ½ cup sugar, cinnamon and cloves. Reserve 1 tablespoon of the sugar mixture to sprinkle onto of the cake – the rest of the sugar mixture should be mixed with the apples. Make sure all the apples are coated.

Roll out one piece of dough on a floured surface to fit the bottom of a well-greased 9x13 pan. Layer the apple mixture. Roll out the second piece of dough to fit the top of the pan. (My Aunt says that the dough is rather forgiving when it’s in the oven and cooking and all melding together, so if you don’t have enough for a corner, just squish in a piece left over from somewhere else.) Brush top of cake with a little bit of a left over egg white and sprinkle with the 1 tablespoon reserved sugar mixture.

Cook 30-40 minutes – make sure it’s well-done!! – This means lightly to moderately browned – The only problem with this cake is that, because the bottom layer naturally stays a little gooey, if you don’t cook the whole thing long enough, it tastes, at least to me, too much like dough that hasn’t been cooked…. Otherwise – Guten Appetit!

Roasted Carrot and Red Lentil Ragout

1 ½ pounds carrots, peeled

5 Tablespoons olive oil

2 ½ teaspoons salt

Freshly ground black pepper to taste

1 medium onion, sliced thin

¾ teaspoon ancho chili powder

¾ chipotle chili powder

1/8 teaspoon cayenne pepper

1 cup red lentils

5 cups stock

1. Preheat the over to 450 degrees. Lay the carrots in a roasting pan and toss with 3 Tablespoons oil. Season with 1 ½ teaspoon salt and a few grinds of pepper. Roast 20 minutes. Turn the carrots add the onion and roast 15 minutes until the carrots are brown and tender. When carrots are cool enough, cut them in ¼ inch dice.
2. Warm 2 Tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powder (you don’t have to use TWO different kinds, you can just use ONE different kind) and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally for 20-25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice or as a thick soup.

Yield: 6 servings