Not exact matches
Note to Alden: I did not do the elaborate folding, braiding — as
cool as it looks, I don't think this would be possible with mushy
roasted apples, so I just rolled the dough out to a big rectangle, dropped the apple pieces over it evenly, rolled it up into a tube and arranged the tube
in a 9 ″ round cake
pan.
In a dry non-stick
pan roast hazelnuts for 3 - 5 minutes, let
cool and chop roughly.
Preheat oven to 200 degrees celsius Grease baking tray or ceramic
roasting pan Mix together spinach, eggs, and garlic
in a bowl Season with salt and pepper Spoon mixture into prepared
pan and flatten, pressing down with fingers Bake for 15 - 20 minutes or until set Allow to
cool slightly then using a knife or pizza cutter slice into 10 rectangles Use a spatula to remove individual slices from
pan Wrap slices
in freezer wrap and freeze until ready to use
While the
roasted vegetables are
cooling, heat the 2 tablespoons olive oil
in a saute
pan over medium heat.
Cool on a rack, then wrap the outside of the springform
pan with foil and place
in a
roasting pan.
Directions: Rinse quinoa, allow to drain thoroughly, place
in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it
cool and dry out a bit, then put quinoa
in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the
pan /
Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let
cool / My squash ribbons sort of fell apart at this point.
Directions: Cut
in half and seed squash, place flesh side down on parchment covered
roasting pan with a 1/2 — 1 C water /
Roast at 350º until fork tender — usually 30 to 40 minutes / When
cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is
roasting, sauté onion
in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it
cool 6)
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
In a frying
pan,
roast diced onions and eggplant for a few minutes, stirring well 7) Add
in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in green peppers and stir for 2 minutes 8) Add
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and
roasted vegetables together 11) Serve at room temperature
Get a great oven
roasting pan with a rack (I got a dual purpose
cooling rack that is also oven safe and non stick for my
roasting pan already
in - house) and bake the buttermilk oven - fried chicken recipe first; you will be
in love!
Roast the pine nuts
in a
pan until just browned then place aside to
cool.