Sunday, 25 October 2009

THE LONELY BEAN HAS MOVED

Here at the LonelyBean, we (my team) are moving up in the world.  I am now the proud owner of LonelyBean.com ! If you like the web design, you can thank my dear boyfriend, JONATHAN, and if you are nice to him, and offer him some dosh (or cook him dinner), maybe he will do the same for you.


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Sunday- eggs, eggs, eggs, eggs, eggs.

This recipe comes from the blog Almost Bourdain, which I just discovered with the help of Saveuer.com. So okay, my tomato egg thing doesn't look as good as theirs, it is a bit fiddly.  I made a cut in the tomato by accident, so some of the egg leaked out.  Eeek.  But it was delicious none the less!!

EGG BAKED IN TOMATO

INGREDIENTS
  • 1 egg
  • 1 tomato- medium sized, beef steak will be too big, roma won't work well either.
  • fresh basil
  • olive oil
  • parmesan cheese
  • salt and pepper


DIRECTIONS
  1. Cut top off tomato and hollow out, leaving a cm thick wall.  Turn upside down and drain for 10 minutes.
  2. Meanwhile, groud the fresh basil, olive oil and salt together to make a paste.  Add some parmesan cheese and a little minced garlic if you feel like it.
  3. Cover the inside of the tomato with the mixture described above, then bake in the oven at 375 for about 10 minutes.
  4. Remove tomato from oven and crack the egg right in, return to oven for about 10 minutes until white is cooked but yolk is runny.
  5. Garnish with fresh basil leaves and parmesan cheese.

SOUP- squash medley

I was tempted to say Butternutsquash soup, but thats not what we used.  From the Harrisonburg Farmer's Market came Blue Hubbard Squash and Sweet Potato Squash.  I wish I took pictures of them, but I did not... fail.  Blue Hubbard Squash had a really thick skin, so thick that to break it open, the squash is put into a bag and thrown onto the floor to break it.  Both had orange flesh, similar to butternut. 

Another component I added to this soup was Japanese turnips.  These are much smaller turnips that almost look like white radishes.  We saved the greens which are edible.  They have a very bitter taste, so I sauteed them in olive oil and garlic to try and mask it... but it was still bitter.  It would be a good idea to chop them up and use them as a pesto sort of thingy.


SQUASH SOUP
INGREDIENTS
  • 2 squash  of your choice
  • cumin
  • olive oil
  • garlic- 2 cloves, minced
  • 1 onion, diced thin
  • veggie stock
  • sage
  • milk
  • salt and pepper
  • japanese turnips, or regular turnips
  • paprika
  • Gorgonzola cheese- optional but highly recommended.
GARNISH (Optional, see image below)
  • 3 radishes
  • walnuts
  • cilantro, fresh
  • olive oil
  • salt and pepper
  • red chili pepper flakes

 Soup with garnish and gorgonzola cheese


INSTRUCTIONS

  1. Chop your squash in half, deseed (save them and roast them for a good garnish, see below) and rub the skin-free side with olive oil.  Place both halves on a baking tray, skin-free side down, and roast for an hour or more, until tender.

Soup garnished with seeds

     2.      Once cooled, remove skin of the squash.  Mash up the squash in a big bowl, and season. Add some dried or fresh sage and chili flakes until it tastes as you want it.

     3.     Heat up olive oil and add cumin, once aroma is released add onions and chopped turnips.  After cooking for about 5 minutes, add garlic, sage and paprika. Add squash and mix throroughly.  Now add the broth, allow to come to a boil, turn the heat down to medium and add milk.  Cover and simmer for about 30 mins until desired consistency is reached.

     4.     While soup is simmering, get your garnish together.  Chop everything up fine.. if you have a food processor, use that.  The walnuts can be replaced by almonds or pine nuts, I would recommend almonds.




Saturday, 24 October 2009

Broccoli For Breakfast.

Saturday and Sunday are egg days, if I'm in the mood.  Last night we had an archaeology crew reunion, which means excessive consumption of alcohol.  Eggs are perfect hangover food.  Oh yeh, also, I tried out the highly touted coconut water:


I'm not sure if you are aware, my dear readers, of the current coconut water craze.  But if you are a foody, you are in the know.  For those of you who remain blissfully unaware, coconut water is not the same as coconut milk.  It is only present in the young coconuts, and supposedly has 15 times the amount of electrolytes found in sports drinks (think gaterade).  It is also filled with other goodies such as potassium, iron etc etc etc.  The amount of electrolytes it has in it has led to this wonder drink to be advocated as a hang over cure.... or aid.  So this morning I drank some.  It was OK.... to be honest I don't think it tasted so great, but I did feel better afterwards.  Though I can't decide if my suddent perkishness was a result of psychological conviction rather than the drink itself.

Moving on to eggs.

POACHED EGG OVER BROCCOLI PUREE

Usually I like to eat my poeached egg over a bed of spinach and an English muffin.  But this morning I went for broccoli instead, because it was available.

INGREDIENTS
  • Broccoli
  • Olive oil
  • 1 small garlic clove, minced.. or if you don't want to risk garlic over-powerment, use some garlic salt instead.
  • Parmesan Cheese, grated
  • Pine nuts, crushed
  • Red chili flakes
  • egg
  • toast
  • Herbs- basil, fresh if you have it.



DIRECTIONS
  1. Poach your egg and steam your broccoli..... poach your egg last, we don't want any cold eggs.
  2. Mush up your brocc, puree it if you can, add some olive oil, parm cheese, garlic, crushed pine nuts, whizz it all up.  If you have fresh basil, throw that in there, otherwise settle for some italian dried herbs.
  3. Over buttered toast, spread the brocc puree and top with poached egg.  Season with salt, pepper and grated parm.

Pizza Pizza

WHITE PIZZA WITH GARLIC, WHITE WINE, LEMON CREAM SAUCE, BROCCOLI, MUSHROOM, RED ONION AND FAKE CHICKEN

INREDIENTS
  • Fake Chicken
  • Broccoli
  • Red onion, sliced
  • Olive Oil
  • Lemon Juice
  • White Wine
  • Mushrooms
  • Cream
  • Parmesan
  • Garlic
  • Pizza base
  • Mozzarella


 For this pizza, saute the onions and olive oil together for a few minutes, add the garlic, broccoli,  fake chicken, and mushrooms.  Add some herbs of your choice, turn up the heat and pour in some white wine and lemon juice,  Let cook until evaporated, add some red chili flakes and season to taste.  Turn off the heat and add in some cream and grated parmesan, mix up and put on top of pizza, top with a little parmesan and a few bits of mozzarella cheese.

Monday, 19 October 2009

Down Home Night

For Down Home Night at the Amato's, we bought some Morning Start Fake Ribs.  These are seriously  delicious.  I doubt they are good for you, but surely they are better than real ribs? Fat wise? Cholesterol? Maybe?  We ate them with some mashed potatoes, steamed broccoli, cheddar beer bread from the "Staff of Life" who sell their breads at the Harrisonburg Farmer's Market (They sell out early).  We also made some collard greens (recipe below), and topped it off with some mushroom white wine gravy (also below).


Famers Market Bounty: Cheddar Beer Bread, Chestnuts, Apple Cider Doughnuts, Apple Butter, Radishes, Red Onion, White Onion, Broccoli

 

Down Home Night: Ribs, Mash Potatoes, Broccoli. Collared Greens, and White wine Mushroom Gravy.
  
COLLARD GREENS

OK, I am not Southern... so I'm not sure whether this recipe technically qualifies as Collard Greens, but I'm going to ignore that issue. They must have been decent since Jon ate them and got seconds!

INGREDIENTS
  • Greens: I used Kale and Spinach
  • Red or White Onion: sliced
  • 1 clove of garlic minced
  • 2 tomatoes: cubed
  • Paprika- smoked if you have it
  • Cayenne Pepper
  • Hot sauce
  • Veggie Broth
  • Bay Leaf


DIRECTIONS
  1. Chop up your onion into thin strips. Sautee in olive oil until soft, add  some garlic and let cook a bit.  Add paprika and cayenne pepper and stir, add a bit of water to make a paste.
  2. Add tomatoes, allow to soften a few minutes.
  3. Add greens, stir so mixed. Add broth and bay lead. Season to taste. Add as much hot sauce as you like. Allow to cook  for about 15 minutes, on low and covered.  For the last five minutes uncover, and continue to cook until there is as much or little broth left as you want.  Season with more paprika if needed. 
 SPECIAL GRAVY

You need BISTO for this gravy, granules from the UK.  If you can't get them, maybe try some American gravy granules? (snicker, snicker)

INGREDIENTS
  • BISTOOOO
  • Veggie Broth
  • White wine- the crap stuff you don't mind cooking with
  • Mushrooms
  • Sage
  • Fresh thyme, if you've got it
  • Butter


DIRECTIONS
  • Melt some butter over medium heat, add mushrooms and sage. Cook for a minute or two over high heat until the mushrooms have released their liquid.
  • Add some white wine, when it evaorates pour in the veggie stock. Add fresh thyme and allow to simmer for 5 minutes or so.
  • Add in BISTO.  As much as you want it.. thi depends how much you want to taste the mushrooms and how much you want to taste the BISTO. So figure that out and let it boil to desired consistency.  Ie. do you like it so thick you can slice it? Gran does.

Veggie Slop with tahini-yogurt dressing

Quinoa is one of those trendy grains- but for a reason.  It is a complete protein, which is quite unusual for a grain.  High in fiber, magnesium, and iron, quinoa originates from South America and is apparently a candidate for NASA's Controlled Ecological Life Support System.... you know, those gardens on space stations that you see in the movies (Think Danny Boyle's Sunshine).  And in case you were wondering, yes I did get this information from Wikipedia.


VEGGIE SLOP

YOU can put whatever you like in this Veggie Slop.  I like to add at least one unhealthy ingredient to make it taste yummy, such as cheese.  In this instance we used FRYING CHEESE... sounds so bad for you, doesn't it.  We got it from Trader Joes, and as instructed on the back of the packet, you chop it up and throw it in a frying pan for a couple of minutes until it browns, similar to Halloumi but not quite as salty.  


 INGREDIENTS
  • Quinoa
  • Purple Cauliflower (!!!!!)
  • Kale
  • Sprouts- we used broccoli
  • Butternut squash- peeled, deseeded, and cubed.  Save the seeds and throw them on top of your veggie slop for a delicious crunch.
  • Onion- Yellow or Red... sliced and diced.
  • Garlic- 1 fat clove, minced
  • Frying Cheese- cubed.
  • olive oil
DRESSING
  • Greek Yogurt- a good dollop
  • Lemon juice
  • Garlic, minced
  • Salt and pepper
  • a bit of olive oil
  • Tahini, a spoonful


INSTRUCTIONS
  1. Cover b squash with olive oil and Sprinkle with salt, smoked paprika, pepper, and some cayenne pepper if you have it.  If you haven't got smoked paprika, use something else.  Red Pepper Flakes work well, as does Cajun seasoning.. the key is spice with a kick to complement the sweetness of the squash.  Roast in the oven for about a half an hour, until golden.
  2. Cook the quinoa according to package instructions. Steam the cauliflower.
  3. Saute some onions, add the garlic when onions are transparent.  Add whatever herbs you like- maybe some oregano, parsley and sage? Thyme? Whatever you want.  Throw in the kale (which should be chopped and washed), then add the purple cauliflower. When b squash is cooked, add it to the mixture. Fry the cheese. Wash the sprouts. etc etc etc.
  4. When everything is cooked, throw it all together and assemble the dressing.  Mix minced garlic, yogurt, lemon juice and tahini auntil you like how it tastes.  Tahini can be a bit bitter, so the lemon is essential.  If you want the dressing to be looser, add some water.
  5. Eaaat.. with some crusty bread.

Sunday, 4 October 2009

PIZZAS

Make Your Own Pizza nights are a favourite in dobbieland. We are lazy and use Bobboli Pizza bases, don't judge us. One of these days we will make our own dough.... one of these days.....

Here are the pizzas that came up the other night:

BROCCOLI, MUSHROOMS, PINE NUTS AND LEMON WITH SLICED TOMATOES, FRESH GARLIC, AND BUFFALO MOZZARELLA.

SPINACH, BACON, AND MUSHROOM PIZZA WITH BUFFALO MOZZARELLA (try with facon??)


MUSHROOM PIZZA WITH FRESH GARLIC AND SLICED TOMATOES, DRIZZLED WITH MARINARA SAUCE, AND TOPPED WITH BUFFALO CHEESE

Healthiness

The other day we made veggie kebabs- we are talking mushrooms, red onion, bell peppers, sweet potato, and tomato marinated in olive oil, oregano, garlic, rosemary, thyme, sage, and SMOKED PAPRIKA, and then thrown on the shoe saw. I am posting this form Virginia, so shoe saw is PC. Veggie kebabs are simple... do we need a post about them? Nah. Instead this post is about a side dish, which is ultra healthy. Lentils, spinach and sweet potato.... nutritious.

LENTIL, RED ONION, AND SWEET POTATO SALAD

INGREDIENTS
  • Lentils... whatever kind you want. Wash them and keep an eye out for bad lentils, or even worse, stones that look like lentils.
  • Sweet potato, peeled and cubed.
  • Red onion, sliced.
  • Blue cheese or feta, or even halloumi
  • Spinach, cleaned
  • Lemon juice
  • Olive oil
  • Sugar
  • Salt
  • Pepper
Photo by DD
INSTRUCTIONS
  1. Cook your lentils!!! This can take up to 30 minutes depending on your lentil.
  2. Boil water and cook sweet potatoes.
  3. Cook olive oil on med heat and add red onions, add some sugar, cook a little more and then cover and allow to sweat and caramelize.
  4. In a big bowl, mix together lentils, sweet potato, spinach, red onion, blue cheese, and some lemon juice. If the mixture is dry, add some olive oil. Season to taste.

Friday, 2 October 2009

Mexi Salad

FOR this Mexi Salad we aded a few nontraditional ingredients to spice it up, in cluding roasted sweet potatoes and home made garliccy tortilla chips.

INGREDIENTS
  • Sweet Potato, diced
  • Avocado, diced
  • Corn
  • Red Onion
  • Bell Peppers
  • Spicy Pepper
  • Black Olives
  • Corn
  • Tomatoes, diced
  • Lettuce Shredded
  • Fake ground beef
  • Tortillas
  • Cheddar Cheese
  • Refried beans
  • Mushrooms
  • Olive oil
  • Lemon juice
Optional: hot sauce, sour cream


INSTRUCTIONS
  1. Mix diced sweet potatoes with some olive oil and paprika- I used smoked. Stick them in the oven for a half hour or so until golden and crisp.
  2. Cut up a tortilla into triangles, brush with olive oil and sprinkle with whatever you fancy, we used salt, garlic powder and fresh ground pepper. When roasting these you have to keep an eye on them because they cook fast- 10 minutes tops. Remember to flip them half way.
  3. Cook the sliced bell peppers in olive oil until tender, use a sweating technique. Add mushrooms when almost cooked.
  4. Cook fake meat with desired seasoning. We were using 'mexi style' ground beef so we didn't need any, but if you are using plain, bring out the spices and herbs, chili powder, paprika, onion, garlic, oregano, thyme a bit of sage, some parsley... and sprinkle with some hot sauce if you want to kick it up a notch.
  5. Grill corn wrapped in foil, when cooled shave off the corn.
  6. In a large bowl mix together black olives, diced red onion, corn, avocado, bell peppers, mushrooms, diced tomatoes, and sweet potato. Season with salt and pepper, a dash of hot sauce, and a dash of lemon or lime. Add some fresh cilantro if you've got it.
  7. Line the bowl with tortilla chips, put a layer of shredded lettuce down, then fake meat and refried beans, and top with the mixture in step 6. Sprinkle with cheese and whatever toppings you like!