Christine's Salsa

I LOVE my salsa!  I am snobby now and won't eat jarred salsa.

I don't have a recipe but here is what I put in:

tomatoes

cilantro

green onions

serrano pepper

canned jalapeno peppers

lemon

salt, pepper, onion salt, garlic salt

tomato sauce if needed

I use 1/2 - 1 serrano pepper.  They are super spicy and I am usually making salsa for people that don't like spicy.

I use just 1-2 of the canned jalapenos.  Then I pour a little bit of the juice from the can in.

If I use about 3-4 large tomatoes I use one bunch of cilantro and green onions.

Sometimes I chop it and sometimes I blend it.  Depending on how lazy I feel.

I spice to taste.

Christine

Chicken with Sundried tomatoes and Spinach

We had Chicken w/ Sundried tomatoes and Spinach. I used chicken tenderloins. Served with baked sweet potatoes and salad.


Ingredients:

• 2 T butter or olive oil
• 1/2 c white wine
• 1 lemon, juiced (I used lime because I didn't have lemon)
• 1/2 c sundried tomatoes in oil, chopped
• 1 cup fresh spinach
• 1/2 c chicken broth

*I pound the chicken to 1/4 inch thick. Optional step.


1. Season chicken with S&P.
2. Over med/high, cook chicken in olive oil or butter evenly until both sides are done. Remove chicken and set aside.
3. In remaining oil, cook sundried tomatoes for 1 minute. Add white wine, broth, and juice of 1 lemon. Cook until reduced by 1/2.
4. Add spinach and cook until wilted.
5. When serving, pour SD tomato/spinach sauce over the chicken.


My whole family likes this. Charis just adds ketchup (*gag*).

Oh, and you could do this with any combo of veggies. Portobello mushrooms or eggplant was my first thought.

[from Raegan]

Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping

Last week's thread made me crave pumpkin, so this is a great vegan recipe that I made last night (and will have leftovers tonight):




Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping



Ingredients:



3/4 lb. uncooked ziti or penne pasta (I used whole wheat)
2 onions, sliced very thinly (I forgot onions at the grocery store--oops! It was good without so if you don't like onions omit)
3 tbs olive oil
1 recipe Cashew Ricotta (recipe to follow)
1 tbs brown sugar
1/4 tsp ground nutmeg
white pepper and cayenne
1 (15 oz) can pumpkin puree (not pumpkin pie mix)
1/4 cup vegetable broth

Sage Bread Crumbs

2 1/2 cups bread crumbs, preferable fresh and homemade (made from about half a baguette or 4 dinner rolls)

1/3 cup walnut pieces, chopped in food processor until resembling coarse crumbs

1/4 cup nonhydrogenated vegan margarine

2 tsp dried, rubbed sage

1 tsp dried oregano leaves

1/2 tsp ground paprika

salt and freshly ground black pepper



PREHEAT the oven to 375. Lightly greatse a 9X11 baking pan



Prepare ziti according to package directions, set aside.



While the pasta is cooking make the caramelized onion:



Preheat a large heavy-bottomed pan over medium heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12-15 minutes. Set aside.



Place the Cashew Ricotta (recipe to follow) in a large bowl and fold in teh pumpkin puree, brown sugar, nutmet, white pepper, cayenne, and vegetable broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and pres lightly with a rubber spatula to level it.



Make the sage bread crumbs:



Melt the margarine in a large, heavy-bottomed skillet over medium heat. Stir int eh bread crumbs, walnuts, dried erbs, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 min. Remove from the heat and sprinkle evenly over the ziti.



Bake for 28-30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.



Cashew Ricotta Recipe



This can be made ahead of time and stored in the refrigerator or you can incorporate this step into the recipe. This is also great as a stand-in for ricotta in lasagna recipes if you are trying to avoid dairy.



1/2 cup raw cashew pieces



1/4 cup fresh lemon juice (I used lime because I didn't have a lemon)



2 tbs. olive oil



2 cloves garlic



1 pd. firm tofu, drained and crumbled



1 1/2 tsp. dried basil



1 1/2 tsp salt



In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.







I love this dish! So delish!



ETA: This recipe comes from a cookbook called "Veganomicon The Ultimate Vegan Cookbook"

 
 
[from Maryea]

Chicken Picatta

Ingredients


2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

2 cups all purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.



In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.



Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.



[from Sue, from http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe/index.html]

Apple Tart

2.5 cups walnuts (I used pecans)
1.5 cups dates
3 green apples
juice of 1 lemon and 2 cups of water
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
2 T honey
1/2 cup apple juice
1/4 cup raisins


Combine walnuts and dates in food processor (or blender). Make sure you remove the pits from the dates. Process until well mixed and ground,but not smooth (about 40 seconds). It should be a coarse texture when done. Press evenly into a 9 inch tart pan (I used a pie pan). Set in refrigerator while making the filling. Slice apples by cutting into quarters. Cut out core and slice crosswise into 1/4 inch thick slices. Put into lemon water while you finish cutting the apples. Drain when done.
Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently over medium heat.

Remove apples with a slotted spoon from hot pan into a bowl and cool completely.

Reduce liquid to about half the volume and cool separately.

Spread apples evenly over the crust. Brush syrup over apples. Can be served right away or will keep in fridge. Keep covered in the fridge so it doesn't pick up moisture. Top with vanilla yogurt if desired.


[from Raegan]

Sausage and Mushroom Polenta "Lasagna" (Master Recipe)

Made this last night...YUM!
Sausage and Mushroom Polenta "Lasagna" (Master Recipe)

•2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling

•2 tablespoons unsalted butter

•1/2 pound bulk sweet Italian sausage (I used chicken sausage)

•1 portobello mushroom , stem removed

•1 small yellow onion , chopped

•4 large cloves garlic , chopped

•2 sprigs fresh rosemary , leaves stripped and finely chopped

•1/2 teaspoon crushed red pepper flakes

•Salt

•finely ground black pepper

•1/2 cup chicken stock or broth

•Zest and juice of 1 lemon

•2 cups ricotta cheese

•1 egg

•1/2 cup grated Parmigiano-Reggiano

•1/2 cup plain breadcrumbs

•1 tube (24 ounces) prepared polenta , plain or flavored, cut into 21 disks about 1/4-inch thick

•1 cup shredded mozzarella



Directions:

Preheat the oven to 450°.

Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan) and the butter. Once the butter is melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated, about 2 to 3 minutes.

While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and the breadcrumbs.

Brush an 8-inch spring form pan or an 8" x 8" baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with ricotta mixture.

Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this—just mush it out over the polenta. Top the ricotta with a third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the spring form (or cut loose from the baking dish) and serve.

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Raegan, that sounds very yummy! I have never seen prepared polenta in a tube. What part of the grocery is that in?

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I always find it in produce. At Wal-Mart it's where all the stuff like Tofurkey is. :) It's refrigerated.

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[from Raegan]

Flavored Water

I've been using limes/lemons/oranges/cucumbers to flavor water around here for a change. I slice them in rounds and put in a large pitcher. You can add a touch of sweetener if you like, but it really gives the water a nice refreshing touch. You don't even have to squeeze anything.

[From Raegan]