all recipes below
Pumpkin Pie Smoothie
Blend well. Check the spices and add more cinnamon and nutmeg as needed.
1/2 cup canned pumpkin
1/2 cup sweetened condensed milk
1/2 - 2/3 cup almond milk
1 Tb. liquid acidophilus
1 scoop protein powder
4-5 ice cubes
sprinkle of cinnamon and nutmeg
Curried Pumpkin Soup
In a medium saucepan, over medium heat, bring the broth to a boil. Add the onions and ginger, boil until the onions are soft.
Strain the onion and ginger out of the broth, reserving the broth in the saucepan. Place the onions and ginger in a blender with 1/4 cup of the broth.
Puree the mixture until smooth. Add the pureed mixture back into the saucepan with the broth.
Add the pumpkin and spices, and cook over medium-low heat, stirring well. Add the milk, evaporated milk and sherry, and stir well. Do not allow this to boil.
In a small skillet, over high heat, place the olive oil. When hot, add the orange zest and flash fry it for about 20 seconds, then add it to the soup.
Check the seasoning, salt to taste. Serve hot, with a dollop of sour cream (optional).
1 medium onion, peeled and sliced 1 inch piece of fresh ginger, sliced 4 cups vegetable broth 1 29 ounce canned pumpkin 3/4 teaspoon nutmeg (preferably freshly grated) 1 tablespoon curry powder 1 teaspoon salt 1 cup soy, rice or almond milk 1/2 cup evaporated skim milk 2-3 tablespoons sherry or Cointreau 1 tablespoon extra-virgin olive oil 1 tablespoon orange zest
1 medium onion, peeled and sliced
1 inch piece of fresh ginger, sliced
4 cups vegetable broth
1 29 ounce canned pumpkin
3/4 teaspoon nutmeg (preferably freshly grated)
1 tablespoon curry powder
1 teaspoon salt
1 cup soy, rice or almond milk
1/2 cup evaporated skim milk
2-3 tablespoons sherry or Cointreau
1 tablespoon extra-virgin olive oil
1 tablespoon orange zest
In a stainless steel mixing bowl, place the flour and make a well in the middle. Whisk in just enough of the water to form a paste and work out any lumps. Whisk in the rest of the water and the olive oil, salt, pepper, rosemary and chives. The batter should not be too thick.
In a skillet over medium heat, cook the onion and Herbs de Provence in the olive oil for 10 minutes. Add the eggplant, tomato and peppers. Cover ajar and simmer for 45 minutes with a good pinch of salt add a little water if needed to prevent scorching. Add the zucchini and cook 30 minutes more.
Drain the liquids from the vegetables through a sieve or colander, without mashing on the vegetables too much. Set the vegetables aside. Place the liquids in a small saucepan. Reduce the liquid, over medium heat, to a thick syrup. Add the garlic, place in a blender and blend until smooth. Stir the vegetable syrup back into the vegetables and check the seasoning.
Place a non-stick skillet over very high heat, add about 1-2 teaspoons of olive oil, heat well. Ladle a portion of the socca batter into the hot skillet and quickly turn the skillet in a circular motion to evenly distribute the batter over the bottom of the pan. Cook on one side only, until cooked through. This will be somewhat thicker than a crepe. Spoon some Ratatouille onto one half, fold the crepe over it (in half, like a taco) and remove it with a spatula to the serving plate. Repeat for each portion.
Garnish each plate with fresh greens and a slice of goat cheese that has been pressed into the bread crumbs for a light coating.
1 cup Chick Pea (garbanzo) flour
1 1/4 cups water
1 Tb. extra-virgin olive oil
1/2 tsp. minced rosemary
3 tsp. minced chives
Salt and Pepper, to taste
olive oil for the skillet
2 cups onion, chopped
2 cups eggplant, chopped
2 cups tomato, chopped
2 cups red pepper, chopped
2 cups zucchini, chopped
3 Tb. Herbs de Provence
1/4 cup olive oil
2 Tb. garlic confit (cooked and marinated in oil), or fresh garlic in any form
1/4 cup Herbed Bread Crumbs
4 - 1/2 to 1 inch slices of goat cheese
Wild Mushroom Ravioli
In a large skillet over medium-high heat, sautÈ the mushrooms and shallots in olive oil for 10-12 minutes. Remove from the flame and allow them to cool in the skillet. Place them in a food processor with the parsley, chives, thyme, salt and pepper, and pulse until coarsely chopped. Remove to a bowl and add the ricotta cheese, mixing well with a spoon.
Place the Wonton wrappers, for the desired number of raviolis, onto a work surface. Brush them with the beaten egg. Place a rounded spoonful of mushroom mixture in the center of each Wonton. With your fingers, gently stretch the Wonton wrappers that will go on top of the mound of mushroom mixture.
Place it on top, lining it up with the bottom one, and place a cookie cutter or glass, that is the size of the mound, on top to compress the mound into shape. Leaving that in place, press the flat part of the wonton wrappers top and bottom together with your fingers. Place another cookie cutter larger than the first on the outside and cut off the excess dough. This can also be done with a sharp pointed knife.
Drop the raviolis into boiling water for 1 minute and remove gently with a slotted spoon. Coat the greens with the balsamic vinaigrette. Place greens on each serving plate. Place 3 ravioli per serving onto the greens and drizzle truffle oil, fresh chives and crisp shallots over the top. (Shallots are crisped by coating thinly sliced shallots with canola oil and baking them in a 325 degree oven until golden).
3 shallots, sliced
1 pound wild mushrooms, cut into 1-inch pieces
3/4 pound ricotta cheese
1 tsp. parsley, chopped
1 tsp. chives, minced
2 Tb. extra-virgin olive oil
1 tsp. thyme leaves
salt and pepper, to taste
2 eggs, beaten
4 cups Mesclun or mixed greens
1 cup Balsamic Vinaigrette
White Truffle Oil
back to recipes
© 2001, Regina Campbell