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Posts Tagged ‘scallions’

While I am not a vegan, this recipe looks to amazing not to try. It’s from Nava Atlas‘ book Vegan Holiday Kitchen and it’s just one of three recipes from her book on my must make list. I think this one will be on the menu for tonight. 🙂

What you’ll need:

CILANTRO SAUCE

  • 1/2 cup tomatillo salsa
  • 1/2 cup cilantro leaves
  • Juice of 1/2 lime, or more to taste
  • 1/4 teaspoon salt
  • CORN FRITTERS
  • 5 medium ears fresh, uncooked corn
  • 1/2 cup gluten-free flour
  • 1/2 cup cornmeal
  • 2 scallions, chopped
  • 1 cup rice milk
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • 1 small fresh hot chili pepper, seeded and minced, optional
  • Oil for frying

Directions:

1. Place the salsa, cilantro, lime juice, and salt in a food processor. Pulse on and off until the cilantro leaves are finely minced. Transfer the sauce to a small serving bowl.

2. Break each ear of corn in half; stand it on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients, except the oil, in a food processor. Pulse on and off until the corn is finely minced but not pureed.

3. Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 21/2- to 3-inch rounds (this will be somewhat less than 1/4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a paper towel–lined plate. Repeat until all the batter is used up.

4. To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on the fritters.

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I love this recipe for cannellini beans because I can serve it with almost anything: pork chops or salmon for example. Sometimes I mix it with a can of tuna for added protein and flavor. And sometimes I have some in the morning with my egg whites. The possibilities are endless. And cannelinni beans are a great source of protein and fiber. It is so delicious, nutritious and so easy, even a 6 year old can make it. No, seriously, my 6 year old, Olivia, made this. I supervised of course. She loves to help me in the kitchen. She’s becoming a Lil Giada 🙂 !

Here she is mashing the garlic and chopping up the veggies. She’s so focused at the task at hand …


Chopped and ready for the skillet …

Getting all sauteed and stuff …

Doesn’t it look delicious?! Here is what you ‘ll need.

Ingredients:

  • 2 cans of Cannelinni Beans (I like Goya products. “Si es Goya tiene que ser bueno!”)
  • 1/4 cup of olive oil
  • 1 vidalia onion
  • 3 cloves of garlic
  • 1 red and 1 yellow bell pepper
  • 1 bunch of scallions (about 10 stalks)
  • salt and pepper

Preparations:

  • Chop up onions, scallions, red bell pepper, yellow bell pepper and mash the garlic. Set aside.
  • In large skillet, over medium heat, add the olive oil.
  • Once hot, add the garlic and the onions and sauté for about 5 minutes.
  • Then add the scallions, the red and yellow bell peppers and sauté for another 2-3 minutes.
  • Finally, wash and add the cannelinni beans. Salt & pepper to taste.
  • Cover and cook on medium low heat for about 10-15 minutes. Then uncover and cook on high for about 5 minutes
  • .

    That’s it! Dig in and enjoy. 🙂

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