Tuesday, March 18, 2008

Cold Zucchini Soup with Cinnamon, Cumin and Buttermilk

1 pound trimmed zucchini
2 1/2 cups rich vegetable or chicken broth
1 tablespoon olive oil
1 cup chopped onion
1/2 teaspoon seeded and minced Serrano chili pepper
1/2 teaspoon fennel seeds
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 cups good quality, reduced fat buttermilk
sea salt to taste
freshly ground pepper to taste

Garnish: chopped, fresh cilantro or mint
lime or lemon wedges

Cooking Instructions
1. Chop the zucchini in large chunks.

2. Add the broth to a soup pot, bring it to a boil and add the zucchini.

3. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the zucchini is barely tender and still bright green. Remove from heat and cool.

4. Meanwhile, heat the oil in a small, non-stick frying pan. Add the onion, chili pepper, fennel, cinnamon and cumin and fry until onion is soft, but not brown, and spices are fragrant.

5. Put both the zucchini and spice mixture into a food processor and pulse until well chopped but still retaining texture. Pour into a bowl and stir in the buttermilk and season to taste with salt and pepper.

6. Chill for at least 2 hours. Serve garnished with a sprinkling of cilantro and a few added drops of lemon or lime juice to taste.

This recipe serves: 4 | Preparation time: 10 minutes | Cooking time: 5 minutes

Cold Zucchini Soup with Cinnamon, Cumin and Buttermilk | Recipe by FoodFit

Wednesday, March 5, 2008

Guacamole Recipe

2 avocados
1 scallion, sliced
1/2 red onion, diced
2 cloves garlic, minced
1 red chili pepper, toasted and crushed
juice of 1 lime
1/2 tomato, diced
2 tablespoons cilantro, chopped
salt to taste

Cooking Instructions
1. Peel and pit the avocados and place in the bowl of a food processor. Pulse on and off until slightly pureed.

2. Transfer the pureed avocado to a bowl and combine with the remaining ingredients. Season to taste.

This recipe serves: 20 | Preparation time: 15 minutes

Guacamole Recipe Recipe by FoodFit

Green Chile Pilaf

1/2 pound tomatillos, husked, washed and cut into quarters
1 large jalapeño, seeded and chopped
1/4 cup coarsely chopped onion
1 cup cilantro, stems and leaves
1 1/2 teaspoons salt
3 poblano chiles roasted, peeled and seeded
4 romaine lettuce leaves
2 green onions
3 cloves garlic, peeled
2 tablespoons olive oil
1 1/2 cups long-grain rice

Cooking Instructions
1. Place the tomatillos, jalapeños and 1 cup cold water in a blender or a food processor. Purée just until chunky; add onion, cilantro, salt, chiles, lettuce, green onions and garlic. Purée until smooth, about 2 more minutes. This may be done in batches unless using a large food processor.

2. In a heavy large saucepan, heat the olive oil over medium-heat. Sauté the rice, stirring constantly until golden and crackling, about 5 minutes. Pour in the purée and stir to combine.

3. Cover and simmer until the liquid is absorbed and the rice is tender, 40-45 minutes.

4. Stir with a fork and serve hot.

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 45 minutes

Green Chile Pilaf Recipe by FoodFit

Penne with Asparagus and Red Peppers

1 tablespoon kosher salt
12 ounces penne pasta, ziti and rigatoni also work well
4 tablespoons unsalted butter
1 pound asparagus, ends snapped off and stalks cut into 2" pieces
2 roasted yellow bell peppers, peeled and diced
2 roasted red bell peppers, peeled and diced
1 teaspoon minced garlic
1 1/2 cups low-sodium canned [...] stock
1 1/2 tablespoons minced, fresh thyme
2/3 cup grated Parmesan cheese
black pepper freshly ground

Cooking Instructions
1. Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add the pasta and cook until just before it becomes al dente. Drain.

2. Meanwhile, melt 2 tablespoons butter in a 10" skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about 5 to 7 minutes. Add the peppers and garlic, and cook 1 minute more. Add the stock, bring to a boil, and lower the heat to medium.

3. Add the penne and thyme. Stir to combine the ingredients and simmer until the pasta is al dente, about 5 to 7 minutes. Stir in half of the cheese and the remaining 2 tablespoons of butter. Adjust the salt and pepper to taste.

4. Transfer to a warm bowl, sprinkle with the remaining cheese and serve.

This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Michael Romano's Penne with Asparagus and Red Peppers Recipe by FoodFit

Stuffed Peppers with Tomato Sauce

Simple and festive, these peppers will be welcome at any time of year

Ingredients: Serves 8, 1/2 stuffed pepper each
* 4 large red, green or yellow bell peppers
* 3 Tbs. olive oil
* 4 soy “sausage” links, cut into chunks
* 2 cups chopped onion
* 1 cup chopped celery
* 4 cloves garlic, minced
* 1/2 cup minced parsley
* 2 14.5-oz. cans chopped tomatoes
* 1 tsp. dried thyme
* Pinch cayenne, or to taste
* 3 cups cooked rice
* 1 cup plus 8 Tbs. grated Parmesan cheese
* 8 sprigs fresh thyme for garnish, optional

1. Preheat oven to 350F.

2. Slice bell peppers in half lengthwise. Remove core and seeds, rinse and pat dry. Set aside.

3. Heat oil in skillet over medium heat. Sauté “sausage” for 2 minutes. Add onion, celery, garlic and parsley, and cook about 10 minutes more. Stir in 1/2 cup tomatoes, thyme and cayenne.

4. Put rice in bowl, and stir in vegetable mixture. Let stand 15 minutes so the rice absorbs any liquid from vegetables. Stir in cheese. Divide rice mixture among pepper halves, mounding mixture into cavities. Pour remaining tomato mixture into small baking dish. Nestle stuffed peppers on top of tomatoes. Cover dish with lid or aluminum foil.

5. Bake 1 hour. Uncover peppers, and sprinkle each pepper with 1 Tbs. Parmesan cheese. Cook, uncovered, 10 minutes. Serve with sauce from baking dish, and garnish, if desired.

Stuffed Peppers with Tomato Sauce: Vegetarian Times Issue: February 1, 2005 p.97