Day 7 Ruby Tequila Martini

Ruby Tequila Martini

Not everything is food.  Time for a good cocktail

2 oz. White (Blanco) Tequila
1/2 oz. Dry Vermouth
2 oz. Grapefruit Juice
10-12 drops Blood Orange Bitters
Twist of Grapefruit rind
Sugar to rim glasses
ice for shaker and chilled glasses

The above ingredients are for one drink. Peel some long strips of zest from the grapefruit.

 Freshly squeeze a bag of grapefruit.

 Slightly wet the rim of a glass. Rotate the rim of the glass in sugar.  Add all ingredients except rind to a shaker filled with ice.  Shake well.  Pour into glass.  Add grapefruit rind.  Add a pinch of sugar to the drink

Soundtrack  Emisunshine and the Rain - Black Sunday '35

Before dinner drink.

Adapted from Martha Stewart.

Day 6 Beans and Rice

Tracey's Beans and Rice

1 1/4 cup Pinto Beans
2 1/4 cup Vegetable Stock
1 1/2 cup White Rice
2 Tablespoons Olive oil
Onion, chopped
2 Garlic cloves, chopped
28 oz can chopped Tomatoes
1 cup Red Wine
1 Tablespoon dried Rosemary
1 Teaspoon dried Basil
1/4 fresh Dill
1 Tablespoon Salt
Whole Wheat Croutons.

1.  Cook the beans in a large pot.  You do not need to soak overnight.  Start on boiling, then reduce heat and cook until beans are soft.

2.  Cook the rice in the vegetable stock.  Start on boiling, reduce heat and cover for 20 minutes.

3.  Heat the olive oil in a medium saucepan.  Add the onion and garlic.  Cook until the onion is translucent.  Add the can tomatoes and cook until warm.  Add the wine and dried herbs.  Cook on medium heat until the sauce thickens.  Add the dill and salt.

4.  Drain the beans.  Return to the large pot.  Add the rice and mix well.  Add the tomato sauce.  Mix well. Top individaul dish with croutons. You are ready to eat.

Soundtrack  Cashmere Cat - Wedding Bells
Paired with Sancerree.

Day 5 Honey Seed Brittle

Honey Seed Brittle

1/3 cup Pepitas
1/4 raw Sunflower Seeds
3 Tablespoons Roasted Sesame Seeds
1 Tablespoon Poppy Seeds
Vegetable Oil for Baking Sheet
1/3 cup Water
2 cups Sugar
1/3 cup Honey or Agave Nectar
1 Tablespoon + 1 teaspoon Baking Soda
Sea Salt for sprinkling

1.  Heat a large skillet over medium heat: add pepitas and sunflower seeds.  Cook, stirring constantly until darkened.  About 2 minutes. If your sesame seeds are not roasted add them to the skillet and cook 1 minute.

2.  Add toasted seeds and poppy seeds to a plate and stir to combine.

3. Coat a 12 X 17 in rimmed baking sheet with oil.  In a medium saucepan, bring the sugar, honey, and water to boil over high heat, stirring until sugar and honey are dissolved.  Reduce heat to medium-high and boil, without stirring until a candy thermometer registers 302°. Remove from heat and whisk vigorously just until incorporated, 2 to 3 seconds.

4.  Pour mixture onto baking sheet.  It should spread on its own to till the sheet.  Top with the seed mixture and salt. Stir lightly to incorporate.  Let cool completely.  Break into pieces are serve.

Soundtrack  Lamb of God - As the Palaces Burn

Adapted from Martha Stewart.

Day 4 Pesto Pasta

Pesto Pasta

1 small package pasta (penne or macaroni style)
1/2 cup pesto
2 Tablespoons Olive Oil
onion, chopped
carrot, chopped
3 garlic cloves, minced
Large can artichoke hearts
Salt if needed

1. For the pasta, I used a quinoa/brown rice blend, but any type will do.  Boil the pasta according to the package directions.

I used a home made arugula pesto that was heavy on the garlic

2.  Place olive oil in a medium skillet.  Saute the onions, garlic and carrot.

3.  Dump the can of artichokes in a colander to drain.  Cut or tear into small pieces,  When the pasta is tender, dump in the colander over the artichokes.  The water will heat up the artichokes so that they will not need to be cooked.

4.  Place pasta and artichokes in the pan used for cooking the pasta.  Add the sauteed veggies and the pesto.  Stir well. Add salt if needed. The pasta is ready to eat.

Soundtrack Ween - Live at Stubbs

Wine - Essay Chenin Blanc

Goes well with the Haricot Verts and Mustard Vinaigrette and Quinoa with Brussel Sprouts

Day 3 Haricot Verts

Haricot Vets with Mustard Vinaigrette

4 ounces rustic whole wheat bread, cut into 1/2 cubes
1 1/2 pounds haricort verts
2 minced shallots
1 Tablespoon whole grain mustard
1 Tablespoon Red Wine
1/4 extra Virgin Olive Oil
1/4 cup fresh dill
1/4 teaspoon salt

Always use Extra Virgin Olive Oil (EVOO) for the best flavor

1. Preheat oven to 350.  Arrange bread cubes in a single layer on a baking sheet and toast till golden brown.

2. Haricot verts are smaller than regular green beans and the ends do not need to be cut off.   In a large pot of salted water, cook beans until tender crisp. Drain, return to pot.

3.  In a medium skillet, mix together shallot, mustard and wine.  Whisk in oil in a slow steady stream.  Heat mixture, whisking till hot.

4. Toss beans with vinaigrette, croutons and dill. Season with salt.

Goes well with Leek Risotto.

Adapted from Martha Stewart

Soundtrack Pearl Jam - No Code

Day 2 Glazed Carrots

Glazed Carrots with Rose Water

4 Tablespoons Earth Balance
1/2 Cup Water
1 Teaspoon Salt
1 Pound Carrots
4 Teaspoons Honey or Agave Nectar
1 Tablespoon Rose Water

1. Peel carrots and cut into 1 - 2 inch chunks.

2. Melt butter and water in a large skillet over medium heats.  Add carrots and salt.

3.  Bring to a boil, then reduce heat, cover, and simmer until tender, about 12 -14 minutes.  Uncover and continue to simmer until water has evaporated and the carrots are glazed.

If using honey, choose a small producer.  Large scale honey companies add corn syrup to the hives which makes a weaker honey and is not good for the bees,

4.  Add sweetener and rose water and continue cooking until carrots are crisp-tender, about 3 - 4 minutes.  Serve immediately.

Soundtrack - Judas Priest -  Ram it Down
Adapted from a Martha Stewart recipe.

Recipe a Day

New Year - New Blog.

I am trying a Vegan Recipe of the Day for 2016.  We shall see how dedicated I can be. I do have a tendency to lose interest after a month.

Chocolate Candy

Chop nuts or dried fruits into small pieces.  I used almonds, walnuts, currants and dates. Oil 2 12 count mini muffin tins with safflower oil.

Place the chopped fruit and nuts in the bottom of mini muffin tins.

Melt a package of bittersweet chocolate with 2 Tablespoons of Cherry Liquor.

Spoon chocolate on top of the fruit and nuts.  Place in the refrigerator for 30 minutes.

When chilled, the chocolates should easily drop from the tins with a little tap.

Enjoy!

Sound track - New Years Day - Malevolence