Food goodness

We had this on pasta, but you could stick it on eggs or spread it on bread or eat it straight out of the container... Ingredients: 4 or 5 red bell peppers 4 cloves garlic salt & pepper dash of red pepper flakes 2 T red wine vinegar or similar Heat your toaster oven to broil and roast the red peppers, turning occasionally when the skin starts to pucker and brown. After about 20 minutes, take them out and seal them in a lidded glass dish or a plastic bag. Let steam for 15 minutes. Take them out of the bag and score each one with a knife to let out steam and extra water. After they're cool, peel and seed the peppers. Put everything into a cup and use your immersion blender to puree. Eat!

I don't really have a recipe for this.  I just kind of threw stuff together based on instructions from my coworker, Karen (source of many tasty things that come out of my kitchen) with the veggies I had on hand from the CSA. This is a great use-up recipe for all the veggies that are plentiful right now - zucchini, eggplant, tomatoes, onions, peppers, etc.   Karen served this at a dinner party fundraiser we recently attended at her house, and I asked for her recipe.  She just kind of made it up, so I did the same.  Here's what I did: Take a couple of zucchini, summer squash, eggplant and onions; chop into roughly same-size chunks.  Drizzle with olive oil and then season with salt and pepper. Spread on a baking sheet (or two or three, depending on how much veg you chopped).  Roast in a hot oven (I roasted at 400 degrees) until veg gets a nice caramelized color and is softened (about 20 min?  Maybe?)   I also roasted a bunch of cherry tomatoes...

What do you do when you pick 11 pounds of blueberries in half an hour? Cook something that will make them take up less space. I'm planning to eat this on yogurt for the rest of my life. Adapted from a Seattle Times recipe , mostly to increase the quantity and try to make it reduce faster. 6 cups fresh blueberries 1/2 cup sugar 2 tablespoons water 2 tablespoons fresh lemon juice Combine the ingredients in a large, heavy-bottomed pot and cook over medium heat until the blueberry skins have popped and the mixture is thickened, about 20 minutes. Let cool and refrigerate until ready to serve. Makes two large jelly jars (about 3 cups?) of sauce.

Too hot to cook. Too hot to think. Not too hot to eat bruschetta, vaguely based on this but with more laziness and less doing anything to the bread. 4 medium-sized and a handful of cherry tomatoes, seeded and chopped into small bits 2 cloves minced garlic (this is quite a lot of garlic; cut down if you don't want it sharp and garlicky) a handful of basil leaves, sliced thin a little drizzle of balsamic vinegar a slightly bigger drizzle of olive oil coarse-grained sea salt (or, whatever, just salt) black pepper 1 loaf of decent Italian-ish bread, sliced Combine everything and taste to make sure you have the vinegar/oil/salt/pepper ratio right. Let it sit, covered but unrefrigerated, for about half an hour -- if you can wait that long. Serve with a slotted spoon so you can drain off some of the juice before putting the tomato mixture on the bread. I like it best with a layer of goat cheese on a whole wheat baguette, topped with lots of bruschetta.

I haven't been cooking much blog-worthy food recently, mostly because I am obsessed with our new electric wok and stir-fry is the only thing I make for dinner anymore. But I had a whole bag of Meyer lemons and wanted to make something that would do them justice. We already have a lemon curd recipe on FG, but I wanted one that wouldn't require me to wash my strainer. Yes, I am that lazy. Also, I made this a one-pot experiment by doing the prep work in the pan in which I would eventually cook the curd. Worked fine, and now I have two lovely cheerful yellow jars cooling in the fridge. Original recipe here. 1 stick (6 T) unsalted butter, softened at room temperature 1 cup sugar [I used less than this 2 large eggs 2 large egg yolks ...

This is the first Pioneer Woman recipe I've ever made -- her stuff always looks amazing, with that unbelievable step-by-step photography that makes me want to lick the screen, but it often has a lot of butter etc. in it. But this has nothing but olive oil (your friend and mine) , and it's simple and delicious. And I got to make it for Hefk when she was visiting and that was happy. adapted from Ina Garten Dressing (makes more than enough; spoon leftovers over a block of cream cheese and serve with crackers) [mm, good idea! we also put it on top of hummus] 1 7-oz jar sundried tomatoes, drained [if you get it packed in olive oil, save it] 4 cloves garlic 3 tablespoons red wine vinegar 1 cup extra virgin olive oil [can use the stuff you drained from the jar!] salt pepper Salad 16 ounces corkscrew pasta 1 jar Kalamata or assorted olives [I skipped] 1 pint rip cherry tomatoes, halved Several (10 to 15) basil leaves, chopped or julienne [I did more of this and added some parsley t...

From: Mark Bittman , obviously! :) This is still cooking on my stovetop, but I've tasted it off the spoon and it is GOOD! Bittman suggests serving it on bread or toast, or as a condiment with chicken or fish. I'm already expecting that I'll have to make another batch very shortly. I don't think this is going to last long. Tip: For an easy way to seed and core the jalapeno, cut the stem off. Invert the pepper to put the cut "top" on the cutting board. Use a knife to slice the pepper away from the core. This way you never have to touch the core or seeds! 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped 1 cup sugar 2 tablespoons freshly squeezed lime juice 1 tablespoon fresh grated or minced ginger 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves (I omitted, out of cloves!) 1 teaspoon salt 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste. 1. Combine al...

Mmm...Ernie and I like to eat at this brewery near our house, because they've got fried artichoke hearts. They serve it with garlic aioli, and since I was making fried artichokes tonight, I set out in search of a recipe. It's super easy, and super good. Would be good on a sandwich, too, I think. Just remember...raw egg does not keep long. an Emeril recipe 1 large egg 1 tablespoon Dijon mustard 1 tablespoon chopped garlic Juice of one lemon Salt Freshly ground white pepper 1 cup vegetable oil In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour.

From: Simply Recipes This is the first of what I assume will be many new recipes that I try as I figure out how to prepare all of our CSA produce this summer. I've never used arugula before, and Todd wanted to try out the new panini maker that I gave him for Christmas and has been sitting in the box ever since. So, we made panini sandwiches with grilled chicken, fresh mozzarella and arugula pesto. Yum. :) I sort of eyeballed all the ingredients here, but this is the basic recipe I based it on. 2 cups of packed arugula leaves, tough stems removed 1/2 cup of walnuts 1/2 cup fresh Parmesan cheese 1/2 cup extra virgin olive oil 6 garlic cloves, unpeeled 1/2 garlic clove peeled and minced Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins. Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high he...

I made this to bring to a World Series party tonight, and served with pita chips. I guess it's the same basic recipe as hummus, but with different beans. It was nice to have something just a little different. I'm sure you could play around with it and add other flavors as well, such as sundried tomatoes, roasted red peppers, different herbs, etc. Ingredients: 1 (15-ounce) can cannellini beans, drained and rinsed 2 cloves garlic (I just used one large clove) 2 tablespoons fresh lemon juice 1/3 cup olive oil (I used less than this) 1/4 cup (loosely packed) fresh Italian parsley leaves Salt Freshly ground black pepper Directions: Place the beans, garlic, lemon juice, olive oil and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper to taste. Transfer the bean puree to a small bowl. Serve with pita chips or veggies.

I just finished off the last of this dip, which I made for my out-of-town guests this weekend. I think it went over well, despite my initial mishaps with the amount of curry, and the subsequent run to the store for more ingredients to right the wrongs of over-spicing. We ate this on pita chips and also on bagels. Yum. Maybe could also be a creative sandwich spread? I'm not sure what else would go with it..... It would probably also be a good veggie dip. 1 package (8 oz) of cream cheese (I used reduced fat) 1-2 tsp. curry powder *** 1-2 tsp. ground ginger 1 small can of crushed pineapple, mostly drained Mix all ingredients together. Let stand in the fridge for awhile to meld the flavors before serving. My notes: I started with 2 full teaspoons of sweet curry powder, and 2 tsp of ginger, and it was WAY too much curry. It was bad. I then had to go back and double all the other ingredients to "fix" it. So, I would suggest starting with 1 tsp of curry powder, and the...

Saw this one, and figured in the spirit of spreads, I'd post it. I haven't made it yet, but it looks good and I might this weekend. Gourmet August 2005 1/2 lb. coarsley chopped grated mozzarella (2 cups) 1/4 c. well-stirred prepared pesto 1/4 c. finely chopped drained oil packed sundried tomatoes Stir together all ingredients in a bowl until combined well. Spread on Italian bread.

I'm eating Soy Spread sandwiches this week both recipes are from Laurel's Kitchen >>>>> Soy Spread 1 small onion, minced 1 clove garlic, minced 1 small stalk celery, minced 1/4 C chopped green pepper 2-3 T olive oil 2 T tomato sauce 1 T basil 1/2 t oregano 1 can cooked, mashed soybeans 1-2 t vinegar 1/2 t salt dash pepper Saute onion & garlic in olive oil until soft, then add celery & cook until onion is transparent Add tomato paste & herbs and simmer. Stir in mashed soybeans, vinegar, salt & pepper. Makes about 1 1/2 C. Serve on sandwich bread with sprouts. >>>>>> (I have to add about 1/4 C of water to give it enough liquid for everything to simmer together. I usually mash the beans with everything else once it's simmered awhile.) >>>>> Cheese Spread 1 C grated cheese 1 C cottage cheese add any combination of: finely chopped celery, green or red pepper minced parsley/chives chopped tomatoes paprika mustard ...