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Recipes Breakfast:: Open-Faced Egg Florentine
Recipes Breakfast:: Open-Faced Egg Florentine
Breakfast:
Open-Faced Egg Florentine
4. Top each bread slice with some steamed spinach and a fried
egg. Sprinkle with salt and pepper. Serve.
Ingredients: cup (60 mL) dry red lentils, 1 cup (250 mL) old-fashioned
(large flake) oats, 1 cup (250 mL) all-purpose flour, cup (60 mL) brown
sugar, 1 tsp (5 mL) cinnamon, 2 tsp (10 mL) baking powder, tsp (2 mL)
baking soda, tsp (1 mL) salt, cup (185 mL) plain yogurt, cup (185 mL)
milk, cup (60 mL) canola oil or melted butter, 2 large eggs, 2 over-ripe
bananas, mashed
Directions: 1. In a small saucepan of boiling water, cook the lentils for 1015 minutes, until soft. Drain well and set aside.
2. In a large bowl, stir together the oats, flour, brown sugar, cinnamon,
baking powder, baking soda, and salt. In a smaller bowl, whisk together the
yogurt, milk, oil, eggs, and vanilla. Add to the dry ingredients along with the
banana and lentils, and stir until just combined.
3. Set a heavy skillet over medium-high heat, add a drizzle of oil and wipe it
around with a paper towel to coat the bottom of the pan. Cook about 1/2 a
cup of batter at a time, spreading it out with the back of a spoon if needed (it
will be thick). Cook for a couple of minutes, until bubbles begin to break
through the surface and the bottom is golden. Keep the heat to medium, as
these will take longer to cook through than most pancakes, and you do not
want them to burn on the bottoms.
4. Flip with a thin spatula and cook until they are golden on the other side,
and springy to the touch. Keep the pancakes warm on a rack set on a baking
sheet in a 250F oven while you finish cooking the rest.
5. Serve drizzled with maple syrup.
Bulgar Salad With Green Onion Vinaigrette
4. Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a
blender and blend until smooth
5. With the motor running, slowly add the oil until emulsified
6. If the mixture appears too thick, blend in a few tablespoons of cold water,
and season with salt and pepper, to taste
7. Transfer the salad to a platter and drizzle with the green onion vinaigrette
Roasted Garlic Vegetable Tart
Ingredients: 1 heads garlic, 1 cup canola oil, 6 cup peeled and diced
butternut squash, salt and pepper, 1 red bell pepper, diced, heads sliced
fennel, 1 Tbsp finely chopped fresh sage, finely grated lemon zest, 3 sheet
phyllo pastry, 4 oz feta cheese.
Directions: 1. For roasted garlic oil, preheat oven to 375 F. Peel garlic cloves
and place in a baking dish. Cover with oil, stir to coat, and cover dish. Bake
until garlic cloves are golden, about 40 minutes. Let cool.
2. Toss squash with 3 tbsp garlic oil and season lightly. Bake squash, covered
for 15 minutes at 375 F, then uncover and reduce temperature to 350 F, and
bake until tender, about 20 more minutes.
3. Toss cooled squash with diced red pepper, sliced fennel, sage and lemon
zest. Season to taste.
4. To assemble tart, increase oven temperature back to 375 F. Spread out 1
sheet of phyllo (keeping other sheets covered). Brush lightly with garlic oil
and lay another sheet over. Continue layering remaining phyllo sheets,
brushing with garlic oil between each layer. Fold phyllo in half lengthwise and
gently lift and place in an ungreased rectangle (4-x- 10 inch) removablebottom tart pan. Spoon squash filling into tart shell and crumble feta over.
Bake for 20-25 minutes, until phyllo is a rich brown.
5. Serve tart warm or at room temperature.
chopped dill, 1 Tbsp finely chopped fresh mint, 2 tsp finely grated lemon
zest, extra virgin olive oil, salt and freshly ground black pepper.
Directions: 1. Heat the canola oil in a large high-sided saute pan over
medium heat. Add the chiles and garlic and cook until soft and the garlic is
pale golden brown. Add the wine and cook until reduced. Add the crab and
cook until just heated through.
2. Add the pasta and some of the cooking water to the pan and cook for
another minute. Stir in the parsley, dill, mint, lemon zest. Drizzle with olive
oil and season with salt and pepper.
Ingredients: Pasta- 2 cup all-purpose flour, tsp salt, 3 large eggs, 1 Tbsp
cool water
Filling
1. For the filling, heat the oil over medium high heat in a large saut pan and
add the mushrooms, sauting until tender and all liquid has evaporated,
about 5 minutes. Add the garlic and thyme and saut one minute more. Add
the wine and cook until it has been absorbed. Scrape this mixture into a food
processor, add the parsley, breadcrumbs and Parmesan and puree until
finely ground. Season to taste and cool to room temperature.
2. To assemble the ravioli, ready a pasta rolling machine. Roll out a piece of
pasta dough (only lightly floured, if necessary) so that it can fit through the
roller on the widest setting, and begin rolling out the pasta into long sheets,
as thin as setting #5. Once all the pasta is rolled, keep it covered under
plastic while filling the ravioli.
3. Place one sheet of pasta dough on a work surface and using a 2-inch
cutter (round or square), gently mark the dough so you know where to place
the filling. Place a teaspoonful of the cooled mushroom filling in the centre of
each marked ravioli. Brush water around the filling, then place a second
sheet of pasta overtop the first, using your fingers to secure the 2 sheets of
pasta around the filling. Use the reverse or dull side of a smaller cutter to
press the pasta tightly together close to the filling, then use the 2-inch cutter
to cut out the ravioli. Continue with the remaining 2 sheets of pasta, and any
remaining pasta can be re-rolled and filled. Chill (or freeze) the ravioli until
ready to cook.
Sauce
1. To serve the pasta, bring the stock up to a boil in a large saut pan. Add
the asparagus and cook uncovered for 2 minutes, then spoon out the
asparagus to drain and reserve, keeping the stock in the pan. Add the white
wine and tarragon to the pan and simmer for 5 minutes, to reduce the liquid
by a third.
2. In a separate pot, bring salted water to a boil and add the ravioli, cooking
them until they float to the surface, about 5 minutes. Drain, and add them to
the sauce. Reduce the heat to low and add the reserved asparagus. Add the
butter, a tablespoon at a time, shaking the pan until each piece melts before
adding the next. Serve the ravioli immediately, topped with Parmesan
cheese.
Ingredients: Yogurt "Cheese"- 2 cup (500 mL) 2% yogurt, 2 cup (500 mL)
ricotta cheese (low-fat is fine)
Crust- 2 cup (500mL) graham cracker crumbs, 1 tsp (5 mL) finely grated
lemon zest, tsp (1 mL) salt, cup (125 mL) unsalted butter, melted
Filling- 1 recipe Yogurt cheese, cup (60 mL) honey, 1 large egg, 1 tsp (5
mL) finely grated lemon zest, 1 tsp (5 mL) vanilla extract
Topping- 1 cup diced fresh mango
Directions:
Yogurt "Cheese"
1. Prepare yogurt cheese a day before needed. Stir yogurt and ricotta
together and place in a cheese cloth (or large paper coffee filter) in a
strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill
for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese
until ready to use.
Crust
1. Preheat oven to 325 F (160 F).
2. Combine graham cracker crumbs, lemon zest, salt and melted butter and
press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then
cool while preparing filling.
Filling
1. For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla.
Spoon into cooled pie shell and bake for 30 minutes. Cool to room
temperature, then chill at least 4 hours before serving.
Topping
1. Top with diced mango immediately before slicing.
Ingredients: Dough- 3 cups all-purpose flour, plus more for rolling, 2 Tbsp
vegan granulated sugar, 2 Tbsp white vinegar, Fine salt, 1 cup unrefined
virgin or extra-virgin coconut oil, 8 - 10 ice water
Directions:
Dough
1. Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and
pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the
largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until
evenly combined. Squeeze a handful of the dough together; it should just
hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2
tablespoons ice water. Divide the dough between 2 large pieces of plastic
wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to
overnight.
Filling
1. Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss
with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large
skillet over medium-high heat. Add the apples and cook, stirring occasionally,
until the firmer apples soften but hold their shape, about 12 minutes. Add
the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from
the heat, and let cool completely. (The filling can be made up to 2 days
ahead; cover and refrigerate.)
2. To assemble: To make rolling easier, let the dough soften a bitit should be
slightly soft when pressedat room temperature (this may take anywhere from
20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc
of dough out into a 13-inch round on a lightly floured surface or between two
pieces of floured parchment or wax paper. If the dough gets too warm,
refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan.
Add the cooled filling, mounding it slightly in the center.
3. Roll out the remaining dough disc into a 12-inch round; place it over the
filling, and press the 2 crusts together around the edges. Fold the
overhanging dough under itself, and crimp as desired. Brush the top and
edges with the almond milk, and sprinkle generously with sugar. Pierce the
top with a knife (or make decorative cutouts) a few times to let steam
escape. Chill for at least 1 hour.
4. Position an oven rack in the lowest position in the oven, place a baking
sheet on the rack and preheat to 425F; preheat for at least 30 minutes.
Place the pie on the hot baking sheet, and lower the oven to 375F. Bake
until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes,
rotating as needed. (Cover the edges with foil if they brown too quickly.)
Transfer to a rack, and cool until set, about 3 hours.