Day 105 Green Beans with Caramelized Red Onions

Green Beans with Caramelized Red Onions

1 Tablespoon Avocado Oil
3 Medium Red Onions, cut inot 16 wedges
1 Pound Green Beans, trimmed
1/2 Vegetable Broth
1 Tablespoon Balsamic Vinegar
2 Teaspoons Brown Sugar
1/4 Teaspoon Salt
Ground Pepper to taste

1.  Heat oil in a large skillet over medium heat.  Add onions and cook, stirring occasionally, until golden, 10 -15 minutes.

Crisp tender green beans

2.  Meanwhile, bring a large pot of  salted water to a boil.  Add green beans and cook until crisp-tender.  Drain.

Caramelized red onions and sauce

3.  Add broth to the onions, cook for 5 minutes.  Stir in vinegar, sugar, salt and pepper.  Add the beans, cover and cook for 2 minutes.  Serve warm.

Goes well with stuff red peppers.

Pairs well with  2013 Cline Cashmere Red Blend

Soundtrack Wilson - Right to Rise

Day 104 Lemon Cashew Aioli

Lemon Cashew Aioli

1/2 Cup Cashews
1/2 Cup Water
3 Tablespoons Lemon Juice
1 Teaspoon Kosher Salt
2 Cups Avocado Oil
1/2 Teaspoon Xantham Gum

Ingredients

Place the cashews, water, lemon juice and salt in a blender and puree until smooth.  With the blender running, pour in the oil in a slow steady stream.  This should take several minutes.  Blend in the xantham gum.  Pour into a jar and store in the refrigerator.  The mixture should thicken when cold.

Goes well with salad.

Soundtrack Trivium - Ascendancy

Day 103 Greek Salad with Tofu

Greek Salad with Tofu

3 Tablespoons Vegan Feta, crumbled
2 Tablespoons Red Onion, chopped
6 Kalamata Olives, pitted and chopped
1 1/2 Tablespoons Lemon Juice
1 1/2 Teaspoons Olive Oil
1 Tablespoon Fresh Oregano, chopped
1/2 Cup Firm Tofu, drained and crumbled
Salt and Pepper to taste
1 Tomato, chopped
1/2 Cucumber, chopped
1 Tablespoon Parsley, chopped

1.  Combine feta, onion, olives,lemon, oil and oregano in a medium bowl.  Add tofu and mix well.  Season with salt and pepper.  Refrigerate for 10 minutes.

2.  Add tomato, cucumber and parsley to the tofu mixture and stir to combine.

Goes well with pita toasts.

Pairs well with Albarino.

Soundtrack Saint Asonia - Self titled album

Day 102 Orange Berry Smoothie

Orange Berry Smoothie

1 1/4 Cups Orange Juice
1 Banana
1 1/4 Cups Frozen Berries
1/2 Cup Silken Tofu
1 Tablespoon Sugar
1 Cup Almond Milk

Combine all ingredients in a blender.  Blend till smooth.  Makes 3 servings,

Goes well with whole wheat toast.

Soundtrack Parkway Drive - Horizons

Day 101 Shades of Autumn Pie

Shades of Autumn Pie

Pie
1 Pie Pastry (See Day 100)
2 1/4 Pounds Apples, peeled and thinly sliced
1 Pear, peeled and thinly sliced
1/3 Cup plus 2 Tablespoons Sugar
1 Lemon, zested and juiced
1 1/2 Tablespoons Cornstarch
1/2 Teaspoon Ground Ginger
1/8 Teaspoon Ground Nutmeg

Topping
3/4 Cup Whole Wheat Flour
1/2 Cup Brown Sugar
1/2 Cup Pecan Halves
1/4 Teaspoon Ground Cinnamon
3 Tablespoons Cold Earth Balance, cut into small pieces
1 1/2 Teaspoons Almond Milk

1.  Coat a pie or tart pan with oil.  On a lightly floured surface, roll out the dough to fit the pan.  Place in pan and flute the edges.

2.  Combine apples, pear, 1/3 cup sugar, zest and lemon juice in a large bowl.  Toss to coat.  Preheat oven to 400F.

3. Mix the remaining 2 tablespoons sugar, ginger, nutmeg and cornstarch.  Add to the fruit and toss to combine. Pour the filling into the pie shell.

4. Bake for 40 minutes.

5.  While pie is baking, prepare the topping. Add the flour, sugar, pecans and cinnamon to a food processor.  Pulse 5 or 6 times to chop the nuts.  Scatter butter over the ingredients, pulse to combine.  Turn the machine on and add the milk in a stream.  Immediately turn the machine off.

6.  After the pie has baked for 40 minutes, reduce the oven temperature to 350F.  Spread the crumb topping evenly over the pie.  Bake 20 to 30 more minutes.  The juices of the pie should be bubbly and the topping browned.

7.  Transfer the pie to a rack.  It should cool 1 hour before cutting.

Pairs well with  Zerran Spanish Wine Blend

Soundtrack The Sword - Age of Winters

Day 100 Pie Pastry

Pie Pastry

I have amazed myself by completing 100 days of recipes.

1 2/3 Cups All Purpose Flour
1 1/2 Tablespoons Sugar
1/2 Teaspoon Salt
5 Tablespoons Earth Balance, cold and cut into 1/4 inch pieces
1/4 Cup Very Cold Water

1.  Place flour, sugar and salt in a food processor; pulse to mix.  Add the Earth Balance.  Pulse until mix looks like cornmeal.

2.  Add the water, a little at a time while the machine is running.  The pastry should look like damp, clumpy sand.  You may not need all of the water.  The pastry should hold together easily when pressed between your fingers.

3.  Transfer the dough to a work surface and gather it into a ball. Place the dough on a piece of plastic wrap and flatten to a disk.  Wrap in the plastic wrap and refrigerate for an hour.

4.  The pastry should be ready to roll.  Fits a 9 inch deep dish pie pan or a 11 inch tart pan.


Goes well with Shades of Autumn Pie

Soundtrack P.O.D.- Boom

Day 99 Mix of Roasted Vegetables

Mix of Roasted Vegetables

1 1/2 Cups Pearl Onions

2 Cups Carrots, peeled and cut into sticks

12 Ounces Turnips, peeled and cut into sticks

1 Tablespoon Avocado Oil

1 Tablespoon Maple Syrup

1/2 Teaspoon Salt

Freshly Ground Pepper, to taste

1 Tablespoon Thyme

1 Tablespoon Cider Vinegar

2 Tablespoons Parsley, chopped

1. Preheat oven to 450F.  Bring a medium saucepan of water to a boil.  Add the onions and boil for 1 - 2 minutes.  Drain and rinse with cold water.  Using a sharp knife, trim root ends and peel.

2.  Combine the onions, carrots, turnips, oil, syrup, salt, pepper and thyme.  Mix well.  Spread the vegetable mixture in a large roasting pan.  Roast until lightly brown, about 30 minutes.

3.  Add the parsley and serve.

Goes well with baked beans.

Pairs well with 2014 Anthill Farms Pinot Noir

Soundtrack Clutch - Psychic Warfare