Recipe Monday - Onion Chutney

This actually comes from a friend of mine and not me. So you know it's good. She says it tastes great on basically everything.

2 onions, finely chopped
4 tsp distilled white vinegar
1 tsp salt
1/2 green bell pepper, seeded, finely chopped
1 small tomato, seeded, chopped
3 tbs tomato paste 
1 tsp vegetable oil
1 tsp garam masala
1/8 tsp cayenne pepper


1) In a bowl, combine onions, 3 tsp of the vinegar, and 1/2 tsp of the salt. Let sit for 30 minutes.

2) Rinse the onions lightly, then drain and pat them dry.

3) In a bowl, combine onions, remaining 1 tsp of vinegar, bell pepper, tomato, tomato paste, vegetable oil, garam masala, cayenne pepper, and the remaining 1/2 tsp salt and mix well.


Add garam masala, pepper, and salt as needed to taste. If you like it mild, stick to the given amounts. I ended up added a bunch more to make it nice and spicy. Generally, the chutney will be better after it sits for a while to let the flavors meld together.

Spiced Carrots Recipe - Guest Post

Amazing chef and mother, Jill Redding, from Pianissamma, joins our blog group with an incredibly carrot recipe. Yes, you read that right. An. Incredible. Carrot. Recipe.

...

Photo by Tejaswi Kasturi.

When I was a child, I always looked forward to Sunday dinners at my grandmother’s house. Sunday dinners were always worthy of the good plates, especially after a good sermon at church.

It wasn’t uncommon for some of those Sunday dinners to include a roast with potatoes, carrots, and onions. All cooked together in a Dutch oven.

When I decided to become a vegetarian, I realized that I missed that idea of a one-pot meal. Sure, I use my slow cooker to make stews all the time. But to have root vegetables baked with a broth? I had yet to find a recipe that brought those veggies to life. So one Thanksgiving about ten years ago, I decided to make my own. This works well as a side dish.

Spiced Carrots


2 Cups carrots peeled and quartered lengthwise
3 Cinnamon Sticks
1 Teaspoon Whole Cloves
1 Teaspoon fresh thyme
1 Teaspoon chopped basil
1 Teaspoon oregano leaves

Marinade
1/8 Cup orange juice
1/8 Cup soy sauce
1 Tablespoon honey (Agave nectar may be substituted)
1 Tablespoon olive oil
1 Pinch of saffron strands
1 Dash of crushed red pepper

Preheat oven to 350 F.

Spread carrots evenly in an 8-inch baking dish. Sprinkle cloves, thyme, basil and oregano on carrots. Take your cinnamon sticks, and break them in half lengthwise. Add cinnamon sticks to carrots, interspersed throughout the dish. Drizzle marinade over carrots.

Cover with aluminum foil, and bake for 1 hour. Garnish with sprigs of thyme. Serves 4.





 

Recipe Monday - Strawberry Avocado Salad

The honey-lemon vinaigrette makes this dish almost irresistible. The sauce was even good on the fish I served with the salad!

INGREDIENTS
2 1/2 tablespoons lemon juice
3 tablespoons honey
3 tablespoons olive oil
1/8 teaspoon sea salt
1/16 teaspoon ground black pepper
2 avocados, peeled, pitted, and cut into wedges
8 ounces strawberries, halved

PREPARATION
1. Whisk the lemon juice, honey, olive oil, salt and pepper together.
2. Arrange the avocados and strawberries on 6 salad plates.
3. Drizzle the vinaigrette over the fruit salad. Serve immediately.


Originally from TheDailyGreen.com



 

Recipe Monday - Cheesy Tomato Slices

Today I'm coordinating a huge project on Facebook. If you support women's rights in Texas, wear orange, snap a pic of your self, and post it publicly on Facebook with the hashtag #fordarlena

I am collecting these for an epic slice of life tomorrow! We can really make a statement if we all pitch in!

Anyway, while I'm doing that, here's one of the best ever recipes I've discovered this summer.

Okay, I know it looks like a pinterest fail, but bear with me. These are the most delicious things you will ever put in your mouth, I swear.

1/2 cup grated Parmesan and Romano cheese blend
1/2 cup shredded part-skim mozzarella cheese
1/2 cup ricotta cheese
1/2 cup Mayonnaise
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon minced garlic
4 large tomatoes

Directions
In a small bowl, combine the first seven ingredients.
Cut each tomato into five slices.
Spread each with 1 tablespoon cheese mixture.
Place on an ungreased baking sheet.
Broil 3 in. from the heat for 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through.

Yield: 20 appetizers.

TRY THIS YOU WILL NOT BE SORRY.


 

Recipe Monday - Zucchini Avocado Salad

We're experimenting with vegetable sides over here, to great success. Here's my first attempt, a zucchini avocado salad everyone loved.

2 cups zucchini, cubed and lightly steamed
1 haas avocado, peeled, pitted,and cubed
1/4 cup oil
2 tablespoons fresh lemon juice
1 clove garlic, minced or pressed
salt

Combine all ingredients
Cover and chill at least one hour

That's it! Delicious!