Recipes Of The World

From the recipe archive. I’m taking off for a week’s vacation, so comments may take longer than usual to get approved. Will be posting vacation updates on Twitter (unfamiliar with Twitter? see this) and photos on Flickr, plus a few posts ready to go in the wings. Have a great week! ~Elise

“Bacon” variety avocados are in season in the winter; lighter in flavor than the more popular Haas variety, these large, thin-skinned avocados are exceptionally creamy and are perfect for using in sauces. While remoulade is typically made with mayonnaise, in this case we’ve substituted the mayo with avocado and seasoned it with lime juice.

Continue reading “Pan Seared Salmon with Avocado Remoulade” »

From the recipe archive. I’m taking off for a week’s vacation, so comments may take longer than usual to get approved. Will be posting vacation updates on Twitter (unfamiliar with Twitter? see this) and photos on Flickr, plus a few posts ready to go in the wings. Have a great week! ~Elise

“Bacon” variety avocados are in season in the winter; lighter in flavor than the more popular Haas variety, these large, thin-skinned avocados are exceptionally creamy and are perfect for using in sauces. While remoulade is typically made with mayonnaise, in this case we’ve substituted the mayo with avocado and seasoned it with lime juice.

Continue reading “Pan Seared Salmon with Avocado Remoulade” »

From the recipe archive. I’m taking off for a week’s vacation, so comments may take longer than usual to get approved. Will be posting vacation updates on Twitter (unfamiliar with Twitter? see this) and photos on Flickr, plus a few posts ready to go in the wings. Have a great week! ~Elise

“Bacon” variety avocados are in season in the winter; lighter in flavor than the more popular Haas variety, these large, thin-skinned avocados are exceptionally creamy and are perfect for using in sauces. While remoulade is typically made with mayonnaise, in this case we’ve substituted the mayo with avocado and seasoned it with lime juice.

Continue reading “Pan Seared Salmon with Avocado Remoulade” »

From the recipe archive. I’m taking off for a week’s vacation, so comments may take longer than usual to get approved. Will be posting vacation updates on Twitter (unfamiliar with Twitter? see this) and photos on Flickr, plus a few posts ready to go in the wings. Have a great week! ~Elise

“Bacon” variety avocados are in season in the winter; lighter in flavor than the more popular Haas variety, these large, thin-skinned avocados are exceptionally creamy and are perfect for using in sauces. While remoulade is typically made with mayonnaise, in this case we’ve substituted the mayo with avocado and seasoned it with lime juice.

Continue reading “Pan Seared Salmon with Avocado Remoulade” »

Add to: Recipe Box | | Plutiana, 02/24/09

Tofu Broccoli

Ingredients (use vegan versions):

    14oz. box extra firm tofu
    2 cups brown rice
    2 crowns broccoli, cut
    3 tablespoons vegetable oil
    3 chopped green onions
    1 tablespoon minced garlic
    1 tablespoon minced ginger
    1 cup vegetable stock
    3 tablespoons low sodium soy sauce
    4 tablespoons sugar
    1 1/2 tablespoons white vinegar
    2 tablespoons cornstarch

Directions:

A day  before you make this meal you need to deep fry the tofu. I usually cut the block of tofu in half length-wise and then into 8 width-wise, giving you 16 little squares. I deep fry the squares in olive oil with a dash of sesame oil. After you …

Add to: Recipe Box | | Plutiana, 02/24/09

Tofu Broccoli

Ingredients (use vegan versions):

    14oz. box extra firm tofu
    2 cups brown rice
    2 crowns broccoli, cut
    3 tablespoons vegetable oil
    3 chopped green onions
    1 tablespoon minced garlic
    1 tablespoon minced ginger
    1 cup vegetable stock
    3 tablespoons low sodium soy sauce
    4 tablespoons sugar
    1 1/2 tablespoons white vinegar
    2 tablespoons cornstarch

Directions:

A day  before you make this meal you need to deep fry the tofu. I usually cut the block of tofu in half length-wise and then into 8 width-wise, giving you 16 little squares. I deep fry the squares in olive oil with a dash of sesame oil. After you …

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by ajcanumalla_99, 02/20/09

Green Cabbage with Peas and Coconut

Ingredients (use vegan versions):

    1 teaspoon oil 
    1/2 teaspoon mustard seeds
    1 head green cabbage, chopped
    1 cup green peas, shelled (thaw if frozen)
    1/4 teaspoon turmeric powder
    salt, to taste
    1/2 teaspoon red chili powder
    1 teaspoon grated coconut, fresh or frozen (optional)

Directions:

1) Heat oil in a wide pan.  When hot, add the mustard seeds.  When the seeds crackle after a few seconds, stir in the cabbage, peas, turmeric powder and salt to taste.  Stir well. 

2) Cook on medium flame until the cabbage is well done.  Mix in the red chili powder.

3) Garnish with co…

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by jakexvx, 02/19/09

Mild Thai Noodles with Coconut Crusted Tofu

Ingredients (use vegan versions):

    Miso Broth:
    6 cups water
    1 cup red miso paste
    1/2 cup tomato juice
    1/4 cup rice wine vinegar
    1/4 cup soy sauce or Braggs Liquid Aminos
    1/2 jalapeno, roughly chopped =or= 1 teaspoon crushed red pepper
    1 tablespoon sesame oil
    1-inch lemon grass, roughly chopped (about 1 teaspoon chopped)
    1/2-inch unpeeled ginger root, roughly chopped (about 1 teaspoon chopped)
    1 clove garlic, chopped

    Tofu:
    1/2 (8-ounce) package firm tofu, cut into strips or squares   
    1/2 cup all-purpose flour
    1/2 (15-ounce) can coconut milk
    1/2 cup…

Making soup doesn’t have to be difficult, and if you are working with fresh, high quality vegetables, you don’t even have to add stock. This cauliflower soup couldn’t be easier; just blanch cauliflower florets for a few minutes, purée them with some of the blanching liquid, salt, and butter, and serve with olive oil and chopped chives. The idea for this soup comes from my pal Garrett who was raving to me recently about a cauliflower soup he had at a local Sac bakery. Sam of Becks &amp Posh made a similar soup a while back. Of course when you are working with so few ingredients, you have to make sure that each ingredient is as good as it can be. There’s no place to hide if something is off. What I love about this soup is that the cauliflower really shines through, and it’s also pretty light, so it works well as a starter for other courses.

Continue reading “Simple Cauliflower Soup” »

Making soup doesn’t have to be difficult, and if you are working with fresh, high quality vegetables, you don’t even have to add stock. This cauliflower soup couldn’t be easier; just blanch cauliflower florets for a few minutes, purée them with some of the blanching liquid, salt, and butter, and serve with olive oil and chopped chives. The idea for this soup comes from my pal Garrett who was raving to me recently about a cauliflower soup he had at a local Sac bakery. Sam of Becks &amp Posh made a similar soup a while back. Of course when you are working with so few ingredients, you have to make sure that each ingredient is as good as it can be. There’s no place to hide if something is off. What I love about this soup is that the cauliflower really shines through, and it’s also pretty light, so it works well as a starter for other courses.

Continue reading “Simple Cauliflower Soup” »