This recipe tastes best at room temperature, freshly made. I used it to dress a bunch of broccoli stalks, a caulflower stalk, a watermelon radish, and a few carrots - all grated to make a coleslaw. The salad was amazing freshly made. It kept well, but just lost its pow after being in the fridge for awhile.
http://plantpoweredkitchen.com/5-healthy-salad-dressings-sauces/
1⁄2 cup raw almonds
2 1/2 tbsps apple cider vinegar
2 tbsps agave nectar or pure maple syrup
2/3 cup water (or more to thin as needed; see note)
1 very small clove garlic
1 tsp freshly grated ginger
1⁄2 tsp Dijon mustard
1⁄2 tsp sea salt
Freshly ground black pepper (optional)
1⁄8 tsp curry powder, or more to taste (see note)
Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water) until very smooth. (A high-powered blender such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer.) Add additional curry to taste, and additional water to thin as desired (see note). Makes about 1 generous cup.
Notes: Adult-Minded: I like using about 1⁄8 rounded teaspoon of curry powder in this dressing, for a very muted flavor. But if you love curry, feel free to use more than this, adjusting to your own taste.
Serving Suggestions: If using as a dip, use just 1⁄3 to 1⁄2 cup of water to puree and then refrigerate it, adding extra water later, if desired, to thin (it will thicken considerably after chilling). If using as a salad dressing, you can keep it thick, or thin it more as you prefer.
Tuesday, March 25, 2014
Broccoli, Mushroom, and Gouda Quiche with Polenta Crust
Crust Ingredients
(adapted from http://www.bojongourmet.com/2013/05/asparagus-and-shiitake-mushroom-tart.html)
1 cup vegetable stock
1/4 cup heavy cream
1/4 teaspoon fine sea salt
1/2 cup polenta (or yellow corn grits)
1/2 tablespoon unsalted butter, plus more for greasing the pan
1/4 cup (0.75 oz) grated parmesan
1/8 teaspoon freshly ground black pepper
1/2 large egg
Filling Ingredients
(adapted from http://www.chow.com/recipes/11603-broccoli-mushroom-and-gouda-quiche)
2 cups large dice broccoli florets and tender stems (about 6 ounces)
2 Tbs ghee
2 cups large dice portobello mushroom (from about 1 [4-ounce] mushroom)
1/2 medium red onion, small dice
3 large eggs
1 cup half-and-half
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded young Gouda cheese (3.2 - 4 oz)
Prebake Crust
1. Preheat oven to 375 F.
2. Grease quiche dish with a thick layer of butter.
3. Bring stock, cream, and salt to a simmer. Add polenta in steady stream, whisking constantly. Lower heat to medium-low and cook, stirring constantly, until polenta is very thick, about 10 minutes.
4. Off the heat, stir in butter, parmesan, and pepper, then stir in egg.
5. When cool enough to handle, use damp fingers to press mixture into dish.
6. Bake until surface is dry and pale golden, about 15-20 mins.
Make Filling
1. Bring a medium saucepan of heavily salted water to a boil over high heat. Once boiling, add broccoli and cook until fork tender, about 2 minutes. Drain and let cool in a single layer on a large plate.
2. Heat ghee in a medium frying pan over medium-high heat. When it shimmers, add mushroom and onion and season with 1/4 tsp salt and freshly ground black pepper. Cook until vegetables are soft and mushroom edges are golden, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
3. Distribute broccoli and mushroom mixture evenly in pie shell.
4. Whisk together eggs, half-and-half, 1/8 tsp salt, and pepper in a large bowl until incorporated and smooth. Stir in cheese.
4. Pour custard into pie shell (don't overfill or crust gets soggy) and bake at 350 F until puffed and golden brown, about 45 minutes. Let cool at least 20 minutes before slicing.
(adapted from http://www.bojongourmet.com/2013/05/asparagus-and-shiitake-mushroom-tart.html)
1 cup vegetable stock
1/4 cup heavy cream
1/4 teaspoon fine sea salt
1/2 cup polenta (or yellow corn grits)
1/2 tablespoon unsalted butter, plus more for greasing the pan
1/4 cup (0.75 oz) grated parmesan
1/8 teaspoon freshly ground black pepper
1/2 large egg
Filling Ingredients
(adapted from http://www.chow.com/recipes/11603-broccoli-mushroom-and-gouda-quiche)
2 cups large dice broccoli florets and tender stems (about 6 ounces)
2 Tbs ghee
2 cups large dice portobello mushroom (from about 1 [4-ounce] mushroom)
1/2 medium red onion, small dice
3 large eggs
1 cup half-and-half
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded young Gouda cheese (3.2 - 4 oz)
Prebake Crust
1. Preheat oven to 375 F.
2. Grease quiche dish with a thick layer of butter.
3. Bring stock, cream, and salt to a simmer. Add polenta in steady stream, whisking constantly. Lower heat to medium-low and cook, stirring constantly, until polenta is very thick, about 10 minutes.
4. Off the heat, stir in butter, parmesan, and pepper, then stir in egg.
5. When cool enough to handle, use damp fingers to press mixture into dish.
6. Bake until surface is dry and pale golden, about 15-20 mins.
Make Filling
1. Bring a medium saucepan of heavily salted water to a boil over high heat. Once boiling, add broccoli and cook until fork tender, about 2 minutes. Drain and let cool in a single layer on a large plate.
2. Heat ghee in a medium frying pan over medium-high heat. When it shimmers, add mushroom and onion and season with 1/4 tsp salt and freshly ground black pepper. Cook until vegetables are soft and mushroom edges are golden, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.
3. Distribute broccoli and mushroom mixture evenly in pie shell.
4. Whisk together eggs, half-and-half, 1/8 tsp salt, and pepper in a large bowl until incorporated and smooth. Stir in cheese.
4. Pour custard into pie shell (don't overfill or crust gets soggy) and bake at 350 F until puffed and golden brown, about 45 minutes. Let cool at least 20 minutes before slicing.
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