The boise co-op deli's cranberry salsa is unrivaled, but with pomegranates in season, this is a nice alternative and so fast and easy to make.
Ingredients:
The seeds from 1 large pomegranate or 2 medium (add more for a sweeter salsa)
1 large red onion chopped
1/2 c chopped cilantro
1/4 c rice vinegar
salt to taste
1 or 2 habenero, serrano or jalapena peppers (adjust to taste-2 makes a hot batch)
Mix all ingredients in a bowl, cover, let sit in the fridge for at least 3 hours.
Saturday, December 18, 2010
Peg's Shrimp Bisque Appetizer
My friend Peg makes this soup every Christmas Eve for friends. It is so good that everyone always wants more. This recipe serves 6 3/4 cup servings so make several batches in advance if serving as a main course.
Ingredients:
1 Tb extra virgin olive oil
1 medium red bell pepper chopped
1/2 c yellow onion chopped
1/2 lb raw shrimp cleaned and cut in pieces. (Save a few cleaned whole shrimp with tails on for garnish)
2 cups fat free or reduced fat half & half
1 c tomato sauce (sodium free)
1/4 tsp hot sauce (+ or - to taste)
salt and pepper to taste
1 tsp butter
1/4 c freshly grated parmesean or pecorino
Heat olive oil in a sauce pan. Add red pepper and onion, saute on low heat until soft, 15-20 minutes, stirring occasionally.
Add shrimp, (may include the whole shrimp or saute on the side), half and half, tomato sauce, hot sauce and salt and pepper.
Bring to a just a boil, reduce heat and simmer 5 minutes. Add butter.
Reserve whole shrimp. Let soup mixture cool to room temperature. Put small amount of soup into a blender, (too hot or too much will explode in the blender and will scald... be careful). Process at high speed 10-15 seconds until no large pieces remain. There should be small pieces of shrimp for texture. Again, this is a taste preference. Transfer soup to a clean saucepan. Repeat with blender mixture until done.
Reheat soup on low heat.
Transfer to soup bowls, sprinkle with cheese, garnish with whole shrimp. Enjoy.
Ingredients:
1 Tb extra virgin olive oil
1 medium red bell pepper chopped
1/2 c yellow onion chopped
1/2 lb raw shrimp cleaned and cut in pieces. (Save a few cleaned whole shrimp with tails on for garnish)
2 cups fat free or reduced fat half & half
1 c tomato sauce (sodium free)
1/4 tsp hot sauce (+ or - to taste)
salt and pepper to taste
1 tsp butter
1/4 c freshly grated parmesean or pecorino
Heat olive oil in a sauce pan. Add red pepper and onion, saute on low heat until soft, 15-20 minutes, stirring occasionally.
Add shrimp, (may include the whole shrimp or saute on the side), half and half, tomato sauce, hot sauce and salt and pepper.
Bring to a just a boil, reduce heat and simmer 5 minutes. Add butter.
Reserve whole shrimp. Let soup mixture cool to room temperature. Put small amount of soup into a blender, (too hot or too much will explode in the blender and will scald... be careful). Process at high speed 10-15 seconds until no large pieces remain. There should be small pieces of shrimp for texture. Again, this is a taste preference. Transfer soup to a clean saucepan. Repeat with blender mixture until done.
Reheat soup on low heat.
Transfer to soup bowls, sprinkle with cheese, garnish with whole shrimp. Enjoy.
Friday, December 17, 2010
Holiday Biscotti
Everyone loves biscotti and we all have our favorite recipes. The original recipe is the traditonal hazelnut or almond biscotti that begs to be dipped in bittersweet chocolate prior to dunking in a hot cup of coffee. Here, cranberries and pistachios are added for a festive cookie.
Preheat oven @325
1 stick unsalted butter (1/4 lb.)
1 1/2 c sugar
1/2 tsp vanilla
3 eggs lightly beaten
1 tb. orange zest (fine)
3 3/4 cup of flour (or 3 c flour and 3/4 c fine cormeal for even extra crunch and nutty flavor)
1 tb. baking powder
1/2 tsp salt
1 -2 tsp anise
1/2-3/4 c dried cranberries
1/2-3/4 c shelled pistachios
Cream butter and sugar, beat in cranberries and pistachios, add eggs, vanilla and zest.
Combine flour, baking powder and salt and add to the wet ingredients.
Place dough on a floured surface or a roul 'pat, cut in half and form into 2 logs ~2 1/2 inch in diameter.
Place apart on a buttered baking sheet. Bake 45-60 minutes, cool slightly. Use a serrated knife and cut 1/2 inch diagonal slices. Place the cookies flat on your cookie sheet and bake for another 10-15 minutes.
The baking time is personal.
Preheat oven @325
1 stick unsalted butter (1/4 lb.)
1 1/2 c sugar
1/2 tsp vanilla
3 eggs lightly beaten
1 tb. orange zest (fine)
3 3/4 cup of flour (or 3 c flour and 3/4 c fine cormeal for even extra crunch and nutty flavor)
1 tb. baking powder
1/2 tsp salt
1 -2 tsp anise
1/2-3/4 c dried cranberries
1/2-3/4 c shelled pistachios
Cream butter and sugar, beat in cranberries and pistachios, add eggs, vanilla and zest.
Combine flour, baking powder and salt and add to the wet ingredients.
Place dough on a floured surface or a roul 'pat, cut in half and form into 2 logs ~2 1/2 inch in diameter.
Place apart on a buttered baking sheet. Bake 45-60 minutes, cool slightly. Use a serrated knife and cut 1/2 inch diagonal slices. Place the cookies flat on your cookie sheet and bake for another 10-15 minutes.
The baking time is personal.
Wednesday, November 24, 2010
Gluten-Free Pie Crust
Adapted from Glutenfreegirl.com
Makes 1 pie crust
1 cup White Rice Flour
½ cup Sorghum Flour
½ cup Potato Starch
3 Tbsp Sweet Rice Flour
3 tsp Sugar
¼ tsp Salt
1 tsp Cinnamon
8 Tbsp Cold Butter
1 large Egg
2 Tbsp Apple Cider Vinegar
¼ cup Ice-Cold Water
Mix together all dry ingredients. Cut the butter into 1/2-inch thick pieces and meld it into the dry ingredients with a fork until the mixture crumbles into pea-sized pieces. Make a well in the center and drop the egg and apple cider vinegar in, then stir them in gently with a fork, from the center out. Once they are incorporated, slowly drizzle the ice-cold water into the mixture, a little at a time. You do not want the dough to be too wet. Add water only if dough seems too dry.
Sandwich the dough between two pieces of parchment paper and spread the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate. Refrigerate for at least 2 hours, or ideally, overnight. Take the dough out of the refrigerator at least 20 minutes before you want to work with it.
Leave the dough in the parchment paper “sandwich” and roll it out as thinly as you can, then remove the top sheet of parchment. Lay pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You may crimp the edges at this point. If some of the dough falls off the sides, simply re-attach the pieces to the crust by pressing in with your fingers.
If your recipe calls for a pre-baked crust, place it in a 350-degree oven for 8 to 10 minutes. Otherwise, fill and bake according to your pie recipe.
Makes 1 pie crust
1 cup White Rice Flour
½ cup Sorghum Flour
½ cup Potato Starch
3 Tbsp Sweet Rice Flour
3 tsp Sugar
¼ tsp Salt
1 tsp Cinnamon
8 Tbsp Cold Butter
1 large Egg
2 Tbsp Apple Cider Vinegar
¼ cup Ice-Cold Water
Mix together all dry ingredients. Cut the butter into 1/2-inch thick pieces and meld it into the dry ingredients with a fork until the mixture crumbles into pea-sized pieces. Make a well in the center and drop the egg and apple cider vinegar in, then stir them in gently with a fork, from the center out. Once they are incorporated, slowly drizzle the ice-cold water into the mixture, a little at a time. You do not want the dough to be too wet. Add water only if dough seems too dry.
Sandwich the dough between two pieces of parchment paper and spread the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate. Refrigerate for at least 2 hours, or ideally, overnight. Take the dough out of the refrigerator at least 20 minutes before you want to work with it.
Leave the dough in the parchment paper “sandwich” and roll it out as thinly as you can, then remove the top sheet of parchment. Lay pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You may crimp the edges at this point. If some of the dough falls off the sides, simply re-attach the pieces to the crust by pressing in with your fingers.
If your recipe calls for a pre-baked crust, place it in a 350-degree oven for 8 to 10 minutes. Otherwise, fill and bake according to your pie recipe.
Tuesday, November 16, 2010
Dinner in a Pumpkin
By Boise Co-op member Brandy Wilson
I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!
This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!
Serves 8
2 small Pie Pumpkins (8-inch diameter)
1 can Black Beans
1 can Kidney Beans
1 can Great Northern Beans
1 can Pinto Beans
1 can Diced Tomatoes (16 ounce)
1 can Tomato Sauce (8 ounce)
2 Anaheim Peppers, chopped
1 Bell Pepper, chopped
1 Onion, chopped
1/3 cup Green Olives, chopped
1/2 Tablespoon apple cider vinegar
3 teaspoons chopped garlic
1 Tablespoon Oregano
1 Tablespoon Basil
2 teaspoons Cumin
2 teaspoons Chipotle Pepper Powder
Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.
In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.
For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.
Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.
Enjoy!
Brandy Wilson
I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!
This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!
Serves 8
2 small Pie Pumpkins (8-inch diameter)
1 can Black Beans
1 can Kidney Beans
1 can Great Northern Beans
1 can Pinto Beans
1 can Diced Tomatoes (16 ounce)
1 can Tomato Sauce (8 ounce)
2 Anaheim Peppers, chopped
1 Bell Pepper, chopped
1 Onion, chopped
1/3 cup Green Olives, chopped
1/2 Tablespoon apple cider vinegar
3 teaspoons chopped garlic
1 Tablespoon Oregano
1 Tablespoon Basil
2 teaspoons Cumin
2 teaspoons Chipotle Pepper Powder
Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.
In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.
For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.
Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.
Enjoy!
Brandy Wilson
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