Recipes from the Retreat!

 

 

 

 

Diane’s Famous and Delicious Mushrooms
 

 

Clean out portobello mushroom caps
 

Slice about ½ to 1 inch thick
 

Marinate in Ken’s balsamic vinaigrette with

garlic a couple of hours and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

MOROCCAN CARROT SALAD

 

 

2 tablespoons olive oil

2 cloves of garlic

½ teaspoon ground cumin

2 pounds carrots halved lengthwise and

cut diagonally into ½ inch pieces

2 tablespoons red wine vinegar

¼ Dijon mustard

½ teaspoon ground black pepper

1 tablespoon fresh parsley

1 Tablespoon chopped fresh cilantro

 

1.    Heat the oil, stir in garlic and cumin, cook 1 minute, don’t burn!

2.    Fill a large pot with water . Add carrots to a steamer, place in pot,

cover, steam carrots 8 to 10 minutes until tender crisp

3.    Combine vinegar, mustard, salt and pepper in a bowl.

4.    Gradually add garlic mixture stirring with a wisk.

5.    Pour over carrots, sprinkle with parsley and cilantro. Toss to coat

  

AT TTT we used baby carrots so did not cut them, did not have cilantro so omitted that and added chopped almonds to the top

 

 

 

 

 

 

           

 

 

ROASTED ONION AND CARROT SOUP

 

 

 

 

 

2 tablespoons olive oil

 

24 ounces carrots peeled and cut into chunks

 

2 large onions, coarsely chopped

 

4 cloves garlic

 

½ teaspoon dried thyme

 

6 cups canned low fat chicken broth

 

fresh chives or green onion tops, chopped

 

 

 

Preheat oven to 375 degrees

 

Heat oil in heavy oven proof pot.

 

Add carrots and onions

 

Saute’ until onions is tender, about 10 minutes

 

Move pot to oven, bake until vegetables begin to brown,  

stirring occasionally, about 45 minutes

 

 

 

Remove pot from oven, add garlic, thyme and broth.

 

Cover and simmer until carrots are very soft adding more

 broth if mixture is too thick

 

Transfer to blender in batches or use an immersion blender

 (my favorite kitchen tool!) Blend all until smooth.

 

Bring soup to a simmer if using right away or refrigerate for up to 2 days

 

Season with Salt and pepper

 

Garnish with chives and a dollop of nonfat plain yogurt or sour cream

 

 

 

 

 

 

 

 

 

 

Turning the Tide Ginger Cookies    
(set oven at 350 degrees)

  

 

 

2 ¼ cups flour 

2 teaspoons baking soda

¼ teaspoon salt 

1 ½ TABLESPOON powdered ginger 

1 ½ teaspoon cinnamon

 

½ teaspoon ground cloves

 

¾ cup butter (I and 1/2 sticks)

 

1 cup sugar

 

1 egg

 

¼ cup molasses

 

5-6 tablespoons chopped crystallized ginger

 

 

 

Mix all dry ingredients, set aside

 

Cream butter, sugar until light and fluffy

 

Beat in egg followed by molasses.

 

 

 

With mixer on lowest setting slowly add

dry ingredients and then the crystallized ginger.

 

 

 

Chill for an hour or overnight

 

Roll into 1 inch or so balls.

 

Roll balls in sugar and place on ungreased baking sheets, 2 inches apart

 

Bake cookies 10 to 12 minutes or until they are crisp

on the outside but a little soft on top.

 

Cool on racks
Store in airtight container

 

 

 

 

 

 

 

 

 

 

 

Creamy Parsnip Soup     
Serves 6 to 8     

 

 

 

2 Tablespoons extra-virgin olive oil

 

1 large yellow onion, chopped

 

8 garlic cloves, minced

 

1 ½ pounds russet potatoes, peeled or scrubbed,

cut into 1 inch pieces

 

2 tablespoon minced fresh sage, thyme or rosemary

(I used rosemary)

 

1 tablespoon sherry or red wine vinegar

 

kosher salt and pepper to taste

 

optional: 2 tablespoons freshly grated horseradish

 

¼ cup sour cream

 

I used neither of these at TTT

 

  

 

1. In a large pot heat the olive oil over medium heat. 

Add the onion and saute’ until translucent-8 to 10 minutes.

Add the garlic and cook 2 min. more

Add the potatoes, parsnips, sage, thyme or rosemary 

and 7 cups of water or vegetable broth


Bring to a boil, reduce heat and simmer until all vegetables are tender, about 30 min.


Remove from heat

Anne loves the Immersion
Blender!!!

2. With a wand type immersion blender or a regular blender puree the soup.

Heat soup through.

If too thick add a little water or broth

Stir in vinegar, salt and pepper to taste

You can also add sour cream and horseradish

(Don’t let soup boil if you add sour cream)

 

 

 

     BARLEY SALAD W/ASPARAGUS, SNAP PEAS
AND LEMON DRESSING

 

 

     2/3 CUP BARLEY RINSED (WHOLE FOODS HAS IT IN BULK BINS)

     3 CUPS WATER

1  BUNCH ASPARAGUS, ENDS SNAPPED OFF, STALKS CUT INTO 2 IN. PIECES

20 SUGAR SNAP PEAS, STRINGS REMOVED, PODS CUT DIAGONALLY, 2 IN.

1 PINT RED OR GOLDEN CHERRY TOMATOES, HALVED

1/3 CUP PARSLEY, CHOPPED

GRATED RIND AND JUICE OF ONE LEMON

1 GARLIC CLOVE, CHOPPED.

3 TABLESPOONS OR MORE OLIVE OIL

3 SCALLIONS, THINLY SLICED

1/3 CUP FRESH BASIL, CHOPPED

 

1.    In large saucepan combine barley, salt and water.

Bring to a boil, cover, simmer 30 minutes until tender.

Drain, place in serving bowl

 

2.  Steam asparagus for 3 minutes.

Drain, cool under running cold water,  pat dry

 

3.    Add asparagus, peas, tomatoes and parsley to barley.

 

4.    In a small bowl wisk together lemon rind and juice, garlic, salt and pepper.

Gradually wisk in the oil.

Taste, might need a little more salt, pepper or olive oil.

 

5.    Garnish with scallions and basil

Serves 4

 

 

 

 

 

           

ITALIAN BISCOTTI!!!!

 

Set oven at 350.

Line a large baking sheet with parchment paper

 

2 eggs

2/3rds cup sugar

½ teas. salt

½ teas. vanilla extract

½ teas almond extract

Cream all of the above ingredients in mixer until creamy looking

 and thick as pancake batter. Reduce mixer speed and add:

2 cups flour

2/3rds cup roasted or raw unsalted almonds

Mix just until all of flour is incorporated

Transfer dough to baking sheet and shape into a rough log.

Dampen your fingers if necessary.

The log will be about 14 inches long and 2 ½ inches wide.

 

Bake log for 25 minutes.

Remove from oven and cool for 15 minutes.

Lower oven temp to 325

 

Cut log into 1/2  inch diagonal slices .

Set biscotti upright onto sheet and bake for 25 minutes.

 

Chocolate version

Add ¼ cup of canola oil., ½ cup cocoa powder and 1 cup choc. Chips.

Add the chips at the last bit of mixing so they don’t break up too much.

 

Be creative!

Add lemon or orange zest

Raisins

Dried fruit, esp cranberries or cherries.

Leave out almond and add anise (tradional )instead

Your idea?

 BULGUR WITH PEAS AND MINT SALAD

 

1 cup uncooked bulgur wheat ( whole foods bulk bins)

1 ½ cups boiling water

1 garlic clove, finely chopped

2 cups lightly packed mint leaves, chopped (about 1 bunch)

1 cup lightly packed parsley leaves, chopped

1 cup frozen and thawed peas

Zest of one lemon

1 tablespoon lemon juice

1 tablespoon olive oil

½ teaspoon fine sea salt

 

 

1.    In a large bowl combine bulgur and water, cover and set aside until

water is absorbed, about 30 minutes.

2.     Add garlic, parsley, peas, zest, juice, oil and salt.

3.    Toss until combined.

4.    Serve cold or at room temperature.