Tag Archives: Vegetable

Savory Sun Dried Tomato, Kalamata Olive and Jalapeno Bread

I have been wanting to try this bread for sometime. While I was reluctant to turn on the oven considering the temperatures, I am glad  I finally did recently…

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The only change I made to the original recipe, is to add 1 chopped jalapeno and reduce the cheese in the recipe.

It’s savory, fun and delicious with some soup for that office day meal!

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Go here for the recipe.

Enjoy!

Links:

Check out A Soup A Week for some delicious soup recipes!

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Cherries are in the air

Cherries are most economic in April/May, and I hoard up on them. More than I can eat anyway.

Sometimes too many!

While they are refreshing and fun for that late afternoon snack, there are many cherry recipes I love to try when this happens…

Salads

CherrySalad

Cherry and Avacado Salad

Baking

Mini Cherry Crumbles

Cherry and Cardamon Cake

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Cherry Cake

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Healthy Whole Wheat Cherry and Chocolate Muffins

Granola

Homemade Granola

Ice Cream

Cherry,  Dark Chocolate and Coffee Popsicle

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Cherry Swirl, Dark Chocolate and Cherry Bits

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Refreshing Drinks

MangoBBWaterRefreshing and Homemade Cherry Lemonade

Patio Garden 2016

I normally get very excited with growing my vegetables in my small patio garden. But lately I have been too busy with work and classes, and frustrated with the squirrels, but not so much that I would give up entirely!

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I didn’t try my organic seeds this Spring, but I did finally plant a tomato, zucchini, red bell pepper, fresh herbs: basil, parsley and mint and blueberries!

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I still have my curry leaf plant, safely indoors tucked away from the elements!

So far so good…

My Patio Garden this year is not to its usual standard. But I still hope to plant some greens, once there is a breather…

Will keep you posted.

See:

Patio Garden 2015
Patio Garden 2014
Patio Garden 2013
Gardening

 

Sun Dried Tomato and Jalapeno Bagel

Okay, I admit, I have never eaten this combination ever.

Except this past weekend. If you know me, you know this is my favorite combination.

Every time we headed out of town back in CA,  we loved to pick up assorted bagels and cream cheese: Jalapeno, Sun dried tomato, blue berry, strawberry and more. California bakeries also were renowned for assorted cream cheese and assorted bagels.

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But, I have never come across a Jalapeno and Sun dried bagel. Until recently. My recipe is loosely based on this one.

Ingredients:

3/4 cup warm water
2 tsp active yeast
3/4 tsp salt
1/2 tbsp sugar
2 jalapenos, minced (de-seeded, optional)
1/2 cup sun dried tomatoes, soaked and sliced
1 cup whole wheat flour
1 cup white flour

Pre- heat oven to 400 degrees.

Combine warm water, yeast, salt and 1 tablespoon sugar. Add flour, jalapenos; mix into a ball.

Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Let dough rest for 10 minutes.

Divide into 6 equal pieces and form into balls. Punch a hole in middle with floured finger and gently pull to enlarge hole to 2 inches.

Place bagels on greased baking sheet; cover with tea towel and allow to rise for 20 minutes.

Meanwhile, heat oven to broil. Prepare water bath and put it on to boil.

After bagels have risen for 20 minutes, broil for 1 1⁄2 minutes on each side.

Once water bath is boiling, reduce heat. Place bagels, 3 at a time, in water for 1 1⁄2 minutes, turning after 45 seconds.

Drain and place on greased baking sheet. If desired, brush with egg wash (beat egg with 1 tablespoon water).

Bake at 400°F for 18 to 20 minutes.

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Enjoy warm with your favorite cream cheese!

Mediterranean in May

Fun recipes from last May…

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Farro & Sun Dried Tomato Foccacia

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Eggplant and Tomato Gratinvt4Rosemary Scented Vegetable Phyllo Tart

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Stuffed Tomato

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Mediterranean Grain Soup

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Baklava

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Eggplant and Tomato Gratin

Sprouted Mung Bean and Thai Green Curry Soup

The Thai Flavored, Sprouted Moth Bean and Vegetable Soup was delicious, so this time I decided to try a theme of green curry. This gets even more green than my Green, Green Soup!

As usual, I made this up as I went. To me, Thai green curry  is not complete without coconut milk, baby corn, bamboo shoots and green curry paste. And of course broccoli, Brussels sprouts, celery and kale bring out the green in the soup!

I ended up using more coconut milk that I originally envisioned, so it ended up a lot more creamy. The flavors are mild enough that it can be eaten as soup or serve with some warm Jasmine rice.

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Ingredients:

2/3 cup sprouted green gram
3-4 green onions, chopped
2 cups of vegetables: broccoli florets, sliced Brussels sprouts, baby corn, chopped celery, and sliced radish.  Can also use snow peas, zucchini, asparagus, lemon grass, dried lime leaves, green or yellow bell pepper.
1 cup chopped kale
2 cups coconut milk, I used 1/2 creamed coconut and 1/2 lite coconut milk
2-3 tsp Thai green curry paste
salt to taste
1-2 tsp red chili in oil (optional)
2 cups water
some fresh chopped basil leaves
dash of lime juice
dash of sugar
salt to taste

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Bring coconut milk, water and green curry paste to a boil. Add in sprouted green gram and continue to cook for 15-20 minutes. Add in the vegetables, except kale and continue to cook for 15-20 minutes. Season with salt and some sugar. Add in kale, fresh chopped basil and red chili in oil (optional) and cook for 5-10 minutes until the kale is wilted.

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Drizzle some lemon juice and serve warm, with some fresh bread, bowl of Jasmine rice or with some crispy spring rolls!

Cauliflower Nirvana

Every time I visit Elaine’s blog I  am attracted to the picture on her blog of a Cauliflower recipe.

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The roasted cauliflower was tasty on its own.  I still had some marinade left over and decided to make hummus as well. One with Cauliflower and sun dried tomato and the other with  sun-dried tomato and jalapeno.

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All turned out pretty good 🙂

Happy Cauliflower!