Onion and Goat Cheese Galette

This is another one of my Aunt Laurels found recipes. I made this tonight for a friends birthday. It was gobbled up! Thank you Gundi!!


ONION and GOAT CHEESE GALETTE

Cook over medium heat until tender:
6 C leeks or sweet onion, thinly sliced
3 T butter
1 t chopped thyme

Add:
1/2 C dry white wine and reduce

Add:
1/2 C cream, cream fraiche or sour cream

Cool 10 minutes then add
2 T parsley, minced
1 egg, beaten less 1T to brush the crust

Roll out Galette dough and place on the back of a jelly roll pan or large
cookie sheet.

Spread filling, leaving a 2" edge
Crumble 4-6 oz of goat cheese over the filling
Salt and pepper to taste.

Fold edges of crust in and brush with reserved egg.

Bake at 400 degrees for 25-30 minutes.

*******************************************************

GALETTE DOUGH

1 1/2 C flour
1/4 t salt
1/2 C cold butter
about 1/3 C ice water

Mix flour and salt, cut in cold butter, toss in ice water and combine.

~Enjoy

Granola

Preheat oven to 325

6 cups rolled oats
1 cup oat bran or wheat germ
1 cup sunflower seeds
1 cup mixed nuts
1/4 cup sesame seeds
Mix into a large bowl

1/2 cup melted butter, olive oil or coconut oil, or a combination
1/2 cup honey, maple syrup or agave or a combination
1 TBSP vanilla
1/8 tsp salt
Melt on low until all ingredients are combined

Combine wet ingredients with dry, pour into a deep baking dish or 2 deep cookie sheets

Bake at 325 for about an hour, stir every 15 minutes

Remove from pan and mix in 1 cup of dried fruit; raisins, dried cherries, cranberries

Store in the refridgerator

~Enjoy

Kale Waldorf Salad

I found this recipe on Whole Foods. They are a great resource for yummy recipes.

This salad holds up well, it is vegan and gluten free!

Serves 6

4 cups packed finely shopped raw kale, I used Dinosaur Kale
2 large Fuji apple, chopped reserve 1/2 an apple
1 cup thinly slice celery
1/2 cup walnuts, toasted and divided
1/4 cup plus 2 Tbsp raisins, divided
2 Tbsp Dijon mustard
2 Tbsp water, more if needed
1 Tbsp red wine vinegar
1/8tsp salt


Place the kale in a large bowl, add 1 1/2 apple, celery, 1/4 cup walnuts, and 1/4 cup raisins.

In a blender add 1/2 chopped apple, 1/4 cup walnuts, remaining 2 Tbsp raisins, mustard, water, vinegar and salt. Puree until combined and slightly thick, add more water if necessary. Pour over kale dressing, toss to coat.


~Enjoy

Lemon Broiled Tempeh Pasta Salad

Another great recipe that I enjoyed on my last visit with my Aunt Laurel
Marinate the tempeh overnight, or for at least 4 hours

Lemon Broiled Tempeh

1 12 oz package organic tempeh, cut into bite size pieces
Juice from 2 lemons
2 Tbsp tamari
2 Tbsp toasted sesame seed oil
2 Tbsp untoasted sesame seed oil
red chili flakes to taste
black pepper to taste

Combine all of the ingredients and marinate overnight. Bake in a shallow dish at 400 for 30 minutes. Stir occasionally. Finish by broiling for the last 5 minutes.

Tempeh Pasta Salad

~Prepare marinated and baked tempeh

3 1/2 cups cooked spiral pasta
3 tomatoes, diced
3 celery ribs
1/2 cup fresh parsley, chopped
1/3 cup red onion, chopped
1/4 cup fresh oregano, chopped

~Toss Pasta with broiled tempeh and above ingredients

Dressing

1/3 cup olive oil
1/4 cup balsamic vinegar
3 Tbsp red wine vinegar
2 garlic cloves, minced
2 Tbsp tamari

~Combine all ingredients for dressing, whisk to emulsify ingredients. Taste to adjust any flavors.

Toss dressing with pasta. Chill for at least an hour.

~Enjoy

Minestrone Soup

This is an adaption of several Minestrone soup recipes, it features what ever veggies you have a plethra of.

2 Tbsp olive oil
1/2 onion, diced
4 cloves of garlic, minced
2 carrots, diced
2 ribs of celery, diced
2 yukon gold potatoes, diced into 1/2 inch bites
8 cups vegetable stock
1/4 cup tomato paste
1 cup dried pasta
2 cups green beans, trimmed and cut into 1 inch bites
2 cups kale, de-stemmed and chopped coarse
1 1/2 cup kidney or red bean, cooked
2 tsp fresh oregano
1 Tbsp fresh thyme
fresh ground black pepper
kosher salt
diced tomatoes
parmesan cheese

Heat olive oil in a large soup pot, add onions and cook at medium-low heat until soft. After a couple minutes of cooking add garlic. Next add all of the hard vegetables; carrots, celery, and potatoes. Add a pinch of salt, and cook for 7-8 minutes, stirring. Add stock and tomato paste, bring to a boil. Add pasta, green beans and kale. Add more liquid if necessary to cover all of the ingredients. Reduce heat to medium, cook until the pasta and the potatoes are done. Add the beans, oregano, thyme, salt and pepper to taste.

Top with tomatoes and parmesan cheese. Great with a crusty bread too!

~Enjoy

Verde Pork Tostada's

Thanks to Leila for sharing this with me. It was so yummy. Maybe even better the next day.

Verde Pork

I used my slow cooker for the pork
1 onion, sliced lengthwise
4 cloves garlic, chopped
1 1/2 lbs pork roast, preferably from a known source
Kosher salt
fresh ground black pepper
2 cups verde salsa or tomatillo salsa, medium heat

Put all ingredients into a slow cooked and cook on high for 6 hours. When pork is cooked, shred with forks, leave warm.

Aduki Beans

1 cup rinsed and sorted dried aduki beans
3 cups water
bay leaf
2 tsp cumin
2 tsp garlic powder
salt, add only at the very end of cooking!

Put beans, water and bay leaf into a dutch oven. Bring to a boil, reduce to a simmer and simmer for 2-3 hours. Add more hot water a 1/2 cup at a time if beans expand over the water level. Make sure beans are always covered with liquid. Beans are ready for spices when they are tender and can easily be smashed with a fork. Finally salt the beans to taste. Take note of you are going to be accompanying them with other salty foods; like cheese.

8 tostada shells

2 cups shredded purple cabbage
4 turnips, halved and sliced
1/2 cup lightly packed chopped cilantro
4 green onions, sliced
~ Combine cabbage, turnips, cilantro and green onions together.

1 cup extra sharp cheddar cheese
1/2 cup sour cream
avocado slices
8 italian tomatoes, chopped
lime wedges

Place a tostada shell on your plate, layer with beans, cheese, verde pork, and cabbage mix. Top with sour cream, avocado's, tomatoes and a squeeze of lime.

~Enjoy!

Harvest Soup

This is a soup made from the bounty of goodies in my garden. Please substitute or add any other fresh veggies from your garden.

1/4 c olive oil
2 onions, sliced thin
5 cloves of garlic, chopped
1 lb yukon gold potatoes, sliced into 1/2" pieces
1 large bunch kale, I used red russian, destemed and chopped coarse
1 lb fresh green beans, trimmed and cut into 1" pieces
2 quarts chicken stock
6 sausages, cut into 1" diagonal pieces
coarse sea salt
fresh ground black pepper
1/4 c fresh flat leaf parsley, minced
1/2 cup fresh grated parmesan
croutons

Croutons

Cut crusty white bread into 1" cubes
Toss with olive oil, salt and garlic powder

Bake at 350 for 10-12 minutes until crispy and golden.


Saute onions in olive oil until soft, add garlic. Cook for 3-4 minutes, add potatoes, kale and green beans. Cook for 3- 4 minutes, stirring. Add stock, bring to a boil, reduce heat and simmer for about 30 minutes or until potatoes are tender. Season with salt and pepper. Garnish with parsley, parmesan and croutons.

~Enjoy