Cold Spiced Blueberry Soup and Sauce

makes about 6 servings




Ingredients:

• 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
• 3 cups water or apple juice
• Juice of one lemon and one orange
• Cinnamon and nutmeg to taste
• 3 tablespoons honey/sugar, or more to taste
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons cornstarch diluted in enough water
• 1/3 cup Half and Half (milk, cream, yogurt or sour cream may be substituted - vegans try using coconut milk!)
• Yogurt or sour cream for garnish (optional)

Method:

1. Combine blueberries, water (or apple juice), cinnamon and nutmeg, honey and/or 2. sugar and ginger in a pot. Bring to a boil, stirring occasionally. Reduce heat and bring to a simmer while stirring.
3. Whisk in cornstarch mixture, lemon and orange juice if using, and half and half or other.
4. Bring to a boil, stirring constantly, until the soup thickens slightly, about 1 minute. 5. Remove from the heat and let cool for about 10 minutes. Chill until cold, several hours or up to 2 days.
6. Top each serving with 1 Tbs. yogurt or sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.

Variations:

May be used as a sauce for vanilla ice cream or blueberry pudding.

Copyleft (2010) The Budget Gourmet

Strawberries with Balsamic vinegar

makes 2-4 servings

Ingredients:

• 1 basket of strawberries
• 1/4 cup of sugar (optional)
• 1-2 tablespoons Balsamic vinegar or to taste
• A little pinch of salt
• A little fresh black pepper (optional)

Method:

1.Prepare strawberries by cutting the top stem off and then cutting them in half.
2.Add sugar, salt, balsamic vinegar and black pepper, if using.
Refrigerate for several hours, stirring ever so often.
Delicious by itself, exceptional over cheese cake or ice cream.

Variations:

Try it with raspberries or blackberries.
Take a cup or more of balsamic vinegar and reduce it by 2/3 by simmering it slowly, it will produce a sweet syrupy vinegar that can be used in many different recipes.




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Ginger, Lemon, Honey & Cayenne Tea

makes about 3-4 servings

Ingredients:

• 1/2 cup fresh ginger, grated or finely chopped
• 1/2 cup raw honey, or to taste
• Zest and juice of one orange(optional)
• Juice of 2-3 lemons, reserving squeezed halves
• 1/2 tsp cayenne, or to taste
• 4 cups water
• ice (optional)

Method:

1.Steep ginger, squeezed lemon halves and orange zest on low in 4 cups water for a good half hour or more.
2.Add other ingredients and steep a few minutes or until all honey is dissolved.
3.Strain.
4.Serve hot or chilled with ice.


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Roasted Red Pepper Hummus

Ingredients:

1 15 oz. can of chick peas (garbanzo beans)
1/3 cup sesame tahini
1/4 cup lemon juice
2 tablespoons or more olive oil
2 garlic cloves, or to taste
1/2 - 3/4 cup roasted red peppers
A good dash of cumin or more to taste
Salt and pepper
Cayenne pepper to taste (optional)

Method:

In a food processor combine garlic, beans, tahini, cumin and/or cayenne, salt and pepper, lemon juice, olive oil, and water if necessary & process until smooth.
Add red peppers and process until desired consistency is obtained. Add a little water if still too dry.
Garnish with parsley and lemon, cumin and/or cayenne.
Serve with hot pita bread, bruschetta or other crusty bread.

Variations:

Make with canned or soaked chipotle peppers, olives, spinach, artichoke hearts, different spices etc.
Substitute sunflower seed butter for the tahini.
Sprout the chickpeas to amke a RAW hummus.


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Rustic Garlic Bruschetta

pronounced: Brew-SKEH-ttah

Ingredients:

• 1 loaf rustic bread like ciabatta, boule',baguette or other crusty European style bread
• 1 clove or more of fresh garlic per slice
• Olive oil
• Salt and fresh cracked pepper
• Assorted toppings such as tomato and fresh basil, red onions, artichoke hearts, olives, roasted red peppers, white beans and tuna, wilted greens, store-bought bruschetta topping, salsa, tapenade, etc. (but very delicious justt by itself).

Method:

1.Slice bread 3/4 to 1 inch slices.
2.Toast in toaster, hot oven, or grill.
3.Briskly rub toasted bread with a fresh clove of garlic on both sides,
4.Drizzle with olive oil.
5.Season with salt and pepper.
6.Top with additional toppings if desired.


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Asian style Noodles with Ginger, Green Onion & Peanuts

Ingredients:

• 1 lb.or equivalent noodles such as linguini, vermicelli, soba, ramen, rice, etc.
• 1 bunch chopped scallions
• 1/3 cup soy sauce or to taste
• Dash of black pepper
• 1/4 cup grated fresh ginger
• 3/4 to 1 cup peanuts
• A little sesame, canola or other light vegetable oil  

Method:

1.Cook noodles 'al dente'. Immediately drain, rinse under water and drain well again.
2.Combine with other ingredients and Voila'. Good warm or cold.

Variations:

Substitute slivered almonds, cashews, sunflower or pumpkin seeds for the peanuts. Add other raw or stir-fried veggies (onions, peppers, broccoli, baby corn, water chestnuts, bamboo shoots etc.).

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Panzanella

pronounced:pahn-zha-NEH-lah
makes aprox. 5-6 servings

Tuscan Bread Salad

Ingredients: 

• One loaf day old or fresh Italian bread
• 3-4 large tomatoes
• 2 cucumbers
• 2 celery ribs
• 1 large red onion, sliced thinly
• 1 bunch fresh basil and/or flat Italian parsley
• Olive oil
• Balsamic or wine Vinegar
• Salt & fresh cracked pepper

Method:

1.Cut or tear bread into pieces
2.Lightly toast bread in preheated oven if using fresh bread, soak in water for a few seconds if too dry.
3.Slice or dice remaining ingredients
4.Toss with olive oil, vinegar & seasonings
5.Let salad rest until bread absorbs juices
6.Serve and eat.

Variations:

Add olives, artichoke hearts, roasted peppers, canned beans, canned tuna,fresh mozzarella or even feta cheese.

Copyleft (2010) The Budget Gourmet

Cracked wheat Tabouleh with Tahini sauce

pronounced: tah-BOO-lee
Makes 3-4 servings

Ingredients:

• 1 cup water (use boiling for quick method)
• 1/2 cup cracked wheat
• 1 bunch chopped parsley
• 1 small bunch minced mint leaves (optional)
• 1/2 cup finely chopped red and/or green onion
• 1 tomato, diced
• 1 cucumber diced
• 1/4 cup olive oil
• Fresh squeezed lemon juice, to taste
• 1 tsp. kosher or sea salt, or to taste
• Fresh cracked Pepper, to taste
• pinch ground cumin (optional)
• Pinch cayenne pepper (optional)
• Pinch allspice (optional)

Method:
1. Soak the cracked wheat in the water & refrigerate several hours or overnight.(For a quicker method: boil the water and pour over wheat in a bowl and cover for about 20-30 min.).
2. Mix wheat with other ingredients, lemon juice & olive oil last.
3. Serve with Tahini sauce (recipe follows).

Variations:
Substitute wheat with couscous or even cooked brown rice.
Garnish with cubed or crumbled feta cheese, Kalamata olives, pepperoncini peppers or artichoke hearts.
Use prepared salad dressing instead of olive oil and lemon (like Ceasar dressing).

Tahini Sauce

Ingredients

• 1 or 2 garlic cloves
• 1/2 c. tahini
• 1/4 c. fresh lemon juice
• 1/2 c. water, more or less
• Salt & pepper, to taste

• Pinch of cayenne pepper (optional)

Method

1. Process all ingredients in a food processor, starting with garlic (mince fine), then tahini, lemon juice, enough water to obtain a creamy consistency, and finally salt, pepper and cayenne (if using).
2. Refrigerate for several hours. You might have to add a little water at this point if sauce is too thick, and adjust seasoning as well.
3. Serve with tabouleh, falafel, fattoush or any kind of salad.

Variations

Try with peanut, sunflower or other nut butters.
Add hot sauce to make a pink spicy dressing
Add 'Liquid Aminos' or Tamari soy sauce.



Copyleft (2010) The Budget Gourmet