Claudine’s Vegetable Red Curry Coconut Soup Claudine Arndt shared this recipe at the cooking class she led last week. She said this is a recipe she uses throughout the season, varying the vegetables with what’s in season. Feel free to vary amounts – as Claudine did at the class – more veggies, more broth … you get the idea! 1 14 oz can coconut milk
½-1 Tablespoon red curry paste
1-2 Tablespoons fish sauce
1 Tablespoon brown sugar
1-2 cups vegetables
1/3 cup water or chicken broth
Cilantro to taste
Basil, to taste
4-6 oz shrimp, chicken, or tofu (optional), cut into bite-sized pieces
In a large saucepan simmer coconut milk with red curry paste over medium heat for 5 minutes. Add fish sauce, brown sugar, vegetables, and water or broth.
Simmer 5-7 minutes, stirring occasionally. Stir in shrimp (or chick or tofu) and continue cooking 3-5 minutes, until cooked. Garnish with fresh basil and cilantro.
Service with rice, rice noodles, or bean thread noodles.
½ cup chopped onions
1 cup chopped tomatoes
½ cup chopped bell peppers
1-3 jalapenos finely chopped
2 Tablespoons vinegar or lime juice
1 teaspoon sugar
Pinch of salt
1 Tablespoon fresh cilantro
Mix everything together and enjoy with chips, beans and rice, etc.
10 cloves garlic
1 teaspoon fresh thyme, rosemary, or savory leaves
2 large onions, thinly sliced
Salt & freshly ground black pepper to taste
2 large eggplant, sliced 1⁄2 inch thick
2 tablespoons minced fresh parsley, basil, or chervil leaves for garnish
4 red or yellow bell peppers, stemmed,seeded and sliced in 3-4 pieces each
1⁄2 cup extra-virgin olive oil
1. Preheat the oven to 350
2. Peel and cut each garlic clove in half.
3. In a casserole, make a layer of onion, follwed by one of the eggplant, peppers, tomatoes, herbs, salt, pepper, and garlic cloves. Repeat. Drizzle the ratatouille with the olive oil and place in the oven. Bake for about an hour, pressing down on the vegetables occasionally, until they are all completely tender. Garnish and serve, hot or at room temperature.
Roasted Vegetable Salad This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example. Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs - try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.
Spicy Vegetarian Peanut Noodle Salad Jessica Willey’s friend, Sonja brought this dish out earlier this year for our potluck. It was well received.
2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 small head of broccoli, chopped
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions.
Check for seasoning.
Stuffed Anaheim Peppers
4 Anaheim peppers, stems removed
1/2 cup cooked rice (white, long grain, or brown)
1/4 cup medium or hot salsa (or just some chopped tomatoes & onions if you don’t want hot)
1/2 cup cheddar cheese, finely shredded, split in half
1/2 cup beans (pinto or black), rinsed and drained
Fresh chopped cilantro (optional)
Preheat oven to 350°F. Bring a quart of water to a full boil in Dutch oven or oven-safe pot. Cut each pepper lengthwise from stem to within a 1/2 inch of the tip. Place peppers in boiling water for 3 minutes. Remove from heat and rinse immediately with cold water. Remove seeds and veins from peppers and drain well. Combine rice, salsa, beans, and half of the cheese in medium bowl. Fill each pepper with about a heaping 1/4 cup of the mixture. Place peppers on a lightly oiled baking pan or dish. Cover with aluminum foil and bake for 15 minutes. Uncover and sprinkle with remaining cheese. Bake for 2 to 4 minutes or until cheese is melted and peppers are heated through. Garnish with cilantro.
Serves 2 as an entrée or 4 as an appetizer.
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