Recipes

Asparagus and leek soup

1 leek plant
1 bushel of asparagus
2 cups veggie broth 
1 table spoon Butter
1 table spoon olive oil
Salt & pepper

First cut leek and asparagus into smaller less then 2 inch pieces. 

Melt butter with olive oil
Sauté leeks until semi translucent.
Brown asparagus 
Add salt and pepper
Heat veggie stock separately 
Combine after asparagus is browned 
Cook until asparagus is tender
Blend. 
Serve with toast. 

Bold Pot Roast

Bold Pot Roast:

1 Chuck steak (with good fat marbling)

1 large (1500ml) cold bottle of dry red or white wine

1.5 pounds of potatoes

1 cup of chopped carrots

1 diced onion.

2 table spoons of thyme

1 table spoon of sage

4 tablespoons of olive oil

4 bay leaves

1 bulb of garlic

Salt + Pepper

2 cubes of veggie bullion

 

Directions:

Mix Spices in large plate or dish.

Leave Chuck steak whole.

Dry rub meat until completely coated in spices.

Dice onion

Mince garlic

Quarter Potatoes (skin on)

Peel and chop carrots

In a large pot heat oil and add Chuck Steak, onion, garlic and carrots.

Brown all sides for 8-10 minutes

Add wine and bay leaves

Lower heat and let simmer for 2 and a half hours.

Add potatoes and cook for 1 more hour or until meat is tender and can be cut with a fork.

Caramelized Shallot Risotto

Caramelized Shallot Risotto with Toasted Walnuts, Goat Cheese, and Pears. 
Ingredients:
1 cup uncooked arborio rice
2 tablespoons olive oil
1/2 cup finely chopped yellow onion
3 cups low-sodium chicken broth
salt and pepper to taste
2 caramelized shallots, roughly chopped
1 pinch lemon zest
2 tablespoons toasted walnuts
Garnishes: sautéed pears, black pepper, goat cheese

Method:

  1. Sauté onions in olive oil until they are translucent, but not colored, over medium heat.
	2. Add the arborio rice and toast; stir with a wooden spoon, so all the rice gets toasted.
	3. Stir in 1 cup of broth. Continue cooking and stirring until all the liquid is absorbed.
	4. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
	5. Fold in the sautéed shallots, zest, and walnuts and season with salt and pepper.
	6. Spoon into a bowl and garnish with some sautéed pears, black pepper, and large crumbles of goat cheese.

Caramelized Shallots

Ingredients
  * 6 tablespoons (3/4 stick) unsalted butter
	* 2 pounds fresh shallots, peeled, with roots intact
	* 3 tablespoons sugar
	* 3 tablespoons good red wine vinegar
	* 1/2 teaspoon kosher salt
	* 1/4 teaspoon freshly ground black pepper
	* 2 tablespoons chopped fresh flat-leaf parsley
	* Preheat the oven to 400 degrees F.

Directions
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until theshallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

Chicken Tagine

1 tablespoon olive oil
3- to 3 1/2-lb cut-up whole chicken
1 medium onion, sliced
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon salt1 cinnamon stick (2 inches long)
1 cup chicken broth 
6 diced tomatoes1 cup dried plums, cut into bite-size pieces
1/2 cup pitted whole green olives1 small lemon, cut into fourths 

In 4-quart Dutch oven, heat oil over medium-high heat. Place chicken, skin sides down, in hot oil; add onion and garlic. Cook 6 to 10 minutes, turning chicken occasionally, until chicken is brown on all sides.

Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick; pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add plums, olives and lemon, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).

Remove chicken to deep serving platter; cover to keep warm. Increase heat to high; boil sauce uncovered about 5 minutes, stirring occasionally, until thickened. Pour sauce over chicken.

Potato Gratin with Mushrooms and Gruyère

1/4 cup olive oil
4 cups finely chopped leeks (white and pale green parts only; about 3 large)
1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon (or more) salt
1/2 teaspoon (or more) freshly ground black pepper
1 cup coarsely grated Gruyère cheese

Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.

Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

Vegetarian French Onion Soup

4 medium onions
2 tablespoons butter or margarine
2 Veggie Bullion Cubes4 cups water
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
1 dried bay leaf
4 slices (3/4 to 1 inch thick) French bread
1/2 cup grated Gruyère 

Peel and cut the onions into slices to. In a Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.

Heat up water and bullion to make veggie broth.

Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).

Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.

You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).

Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Place bowls in pan with shallow sides.

Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.

Veggie lasagna

1 bag of Spinach 
1 red pepper 
1 yellow pepper
1 small box of mushrooms
1 tablespoon of basil
1 tablespoon of oregano
2 Jars of Classico Sauce
1 Lb of fresh mozzarella
1 Large container of ricotta cheese
9 lasagna noodles