Sunday, July 28, 2013

Chickpea Tacos


Chickpea Tacos

Chickpeas
Potatoes, Califlower Floretts, or Yams or all three
Your favorite Mushrooms
Oil
Curry Powder
Salt, Pepper, Cayenne 
Shredded Cabbage or Lettuce
Tortillas
Yogurt Sauce, Creamy Salad Dressing or Tzatziki 

Dice and toss Veg, Oil, and Seasoning
Spread on a baking sheet, roast until tender
Fold into warm Tortillas
Top with greens
Top with Sauce

Monday, April 29, 2013

Gazpacho Pasta Salad


Gazpacho Pasta Salad

Serves 4

Veg:
2 Tomatoes
1 Cucumber
1 Onion
1 Bell Pepper
One handful of Grapes
One handful of Basil
One handful of chopped Nuts
One handful of Dried Cranberries

12 oz Bowtie Pasta

Dressing:
Oil and Vinegar 2/1
A squirt Mustard
Heaping TBS Mustard
2 TBS Mayo
Garlic
Small amount of Curry Powder
Salt/Pepper

You can figure out the proportions etc.
Chop the veg med dice. Cook and shock the pasta. Mix together.
Whisk the dressing. Toss with the Pasta/Veg mix.
Job done.



Monday, April 01, 2013

Curry, Coconut, Seafood Rice

Liz and I went shellfishing this weekend in Penn Cove and brought home a bounty of Oysters, Mussels , and Clams. I created this recipe to celebrate our spring harvest. I hope you try it and enjoy.






Curry, Coconut, Shellfish Rice

Use amounts that look good to you and match the finished volume needed.

Clams, Mussel's, or firm Fish

Mirepoix:
Onion
Celery
Carrot
Garlic

Curry Powder and/or Paste
Coconut Milk
Miso Paste
Salt and Pepper

White Wine
Veggie, Chicken, or Fish Broth

Rice


Sweat Mirepoix in pot with oil and/or butter till aromatic
Add Broth and Wine
Stir in a Tbs Miso Paste
Bring to a boil
Add Seafood and cook until the shells are all open
Stir in Coconut Milk

Separate the Seafood, Strain the Broth, and reserve the Veggies.
Remove the creatures from their shells


Make a pot of Rice using the Broth for your liquid
When Rice is done mix in the Seafood and Veggies

Season to taste

Carl Meinzinger
04-01-2013