Potato Curry

From the kitchen of One Perfect Bite...I stumbled on this recipe several months ago while looking for vegan dishes I could serve to a visiting friend. The recipe was created by Jennifer Harmon and I found this potato curry on her blog Peppers and Peaches. We have had it several times since then, and while he will not eat it as a main course, even the Silver Fox likes it as a side dish when it is served with plain grilled meat or poultry. The dish is easy to make and relatively inexpensive to prepare, so it is great to serve on a busy day or those times when the numbers at your table expand without warning and you need to extend a small entree with a hearty side dish. It takes about 5 minutes to prepare the ingredients for the curry and another 20 to 25 minutes for it to cook, so you can have it on the table within 30 minutes. The dish pulls elements from the Thai Mussaman curry and an Indian potato and pea curry that is called Aloo Matar. The coconut milk adds a smooth and lovely richness to the dish that makes it seem far more extravagant than it actually is. Chances are you'll have some extra sauce left over even if you use the full compliment of potatoes. I save it and serve it over rice noodles the following day, so nothing goes to waste. Those of you who try this will be both pleased and surprised. The potatoes are delicious and may even become a favorite of yours. Here is how this vegan and gluten-free dish is made.

Waist Watchers Special - Apple and Sweet Potato Soup

From the kitchen of One Perfect Bite...This quick and easy soup is simple to make and has the added advantage of being filling, while remaining figure friendly. It is thick and creamy, and because no dairy products are used in its preparation, the recipe may be of interest to those of you are interested in vegan soups. It has gorgeous color and the apples and maple syrup enhance the inherent sweetness of the potatoes, making it a soup that will have special appeal to most young children. The soup can be table ready in 30 minutes, but, whenever possible, I make this the day before I plan to serve it. It's a bit like an engagement. The flavors need time to court and the soup will be at its best if it sits for a day before it's ladled into bowls. This is a thick soup that you will probably want to thin before serving. I also like to add a teaspoon of apple cider vinegar to the pot as it reheats. The vinegar helps balance the inherent sweetness of the soup. This recipe originally appeared in Family Circle magazine and according to their calculations the soup clocks in at 221 calories per serving. That makes it perfect for a soup and salad lunch. Here is how this unusual soup is made.

Frugal Foodie Friday - Celery and Potato Soup

From the kitchen of One Perfect Bite...While this soup is very inexpensive to make, it is less substantial than most of the dishes that have been featured on Frugal Foodie Friday. I decided to share it with you because I know there are times when even those on restricted food budgets want something special to start a holiday meal. I thought this soup would be lovely to serve as a first course on Valentine's Day or Easter Sunday and I wanted to post it so those of you who are interested have ample time to do a trial run. The soup was developed by Martha Rose Shulman for The New York Times, and the first time I skimmed through her recipe, I knew it was a keeper. I was not, however, prepared for how delicious the soup would actually be. It is a winner on many levels. The soup is a light celery puree that is thickened with a single potato, and while the combination may sound mundane, I think you'll find it works wonderfully well and will get your meal off to a festive start. If leeks and the walnut oil are not available don't stress. Replace the leeks with another small onion and bypass the use of walnut oil altogether. How do you rate a recipe that is inexpensive to make, easy to prepare and a delight to the palate? I guess that depends on the reviewer, but I can tell you this soup made my socks go up and down and its been a while since that happened. I do hope you will try this soup. It is really good stuff. Here is how it is made.

Soft Ginger Cookies

From the kitchen of One Perfect Bite...I dearly love the apple and pumpkin desserts that are served at this time of year, but I'm equally fond of gingerbread and pastries that are made with fresh or dried ginger. Spicy ginger cookies are the perfect treat to serve with a mug of warm apple cider, and, fortunately, most recipes for them are truly easy to make. The cookie I'm featuring tonight is a softer version of the classic old-fashioned gingersnap. This cookie is crisp at the edges but has a soft and chewy center. The dough used to make the cookies stays slightly stickly, so you will want to refrigerate it before you start to form the cookies. Even then, I find the dough easier to work with when I have wet hands. The time listed in the recipe below should be viewed as a suggestion or starting point for baking the cookies. I had to bake mine for 15 minutes before they were firm enough to move from the trays. This cookie is sweeter than most versions of gingersnaps and I think they taste better if they are allowed to mellow for a day before serving. These cookies may be too spicy for children to enjoy, but adults, particularly those who have a sweet tooth, will gobble them up. The use of raisins in this recipe is completely optional. I do not use them because my brain refuses to reconcile the use of raisins in this type of cookie. I do hope you'll give this recipe a try. It is easy to make and the cookies are delicious. Here is the recipe.

Soft and Spicy Ginger Cookies...from the kitchen of One Perfect Bite courtesy of Food.com

Ingredients:
3/4 cup butter-flavored shortening
1 cup + 2 tablespoons white sugar, divided use
1/4 cup molasses
2-1/2 cups all-purpose flour
1/3 cup water
1-1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, chopped
1/4 teaspoon salt
3/4 cup raisins, (optional)

Directions:
1) In a large bowl, cream together shortening and 1 cup sugar until light and fluffy.
Stir in molasses.
2) Mix water and baking soda together. Stir into creamed mixture.
3) Sift together flour, salt, and dry spices and gradually add to creamed mixture.
4) Gradually stir sifted ingredients, along with ginger and raisins, into creamed mixture. Shape dough into walnut sized balls, and roll them in reserved 2 tablespoons of sugar. (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
5) Preheat oven to 350 degrees F. Place the cookies 2 inches apart onto ungreased cookie sheets, and flatten slightly. Bake for 10 to 12 minutes. Let sit for 5 minutes, then transfer to a wire rack to complete cooling. Yield: 40 cookies.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Tossed Salad with Apples, Candied Walnuts and Maple-Mustard Vinaigrette

Two Years Ago Today: Walnut Cheesecake Squares

Three Years Ago Today: Slow-Roasted Pork Shoulder

Four Years Ago Today: Cran-Apple Crisp

Roasted Carrot Soup and Homemade Vegetable Stock

From the kitchen of One Perfect Bite... I've had really good luck with the soups I've tried this year. This weekend I found another that is a winner, both literally and figuratively. This wonderful soup won the carrot recipe contest at FOOD52, and one spoonful of this unlikely candidate will tell you why it received the honor. The carrots that form the base of of this soup are broiled rather than roasted. They are given a nuanced flavor boost with the addition small quantities of ginger, garlic and thyme, and the end result is a thick, creamy soup that contains no dairy of any kind. While the soup is a vegan delight, I've also seen  carnivores wolf it down. The recipe is easy to follow and the only pitfall is the potential to burn the carrots while they are under the broiler. Watch them carefully. Use a good vegetable stock when you make the soup. It needn't be homemade, but it should be flavorful and not too salty. Vegetable stock is simple to make and I've included a recipe for those of you who would like to make your own. I know those of you who try this soup will rave about it. I served it to guests this weekend and it was really well received. I'll be making it over and over again. Here's the recipe.

Roasted Carrot Soup...from the kitchen of One Perfect Bite courtesy of food52.com

Ingredients:
6 to 8 large carrots (about 1 3/4 pounds)
1/4 cup olive oil, divided use
Salt
6 cups vegetable stock (good quality, not too high in sodium)
1 piece ginger, an inch long, peeled
1 sprig thyme, plus more for garnish
1/2 large sweet onion
2 large garlic cloves, chopped
Freshly ground black pepper

Directions:
1) Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss carrots with 2 tablespoons of olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from heat source and turn on the broiler. Broil carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
2) Meanwhile, bring stock to a boil, add ginger and sprig of thyme and simmer gently for 15 minutes.
3) Put onion in a medium stock pot with remaining 2 tablespoons olive oil. Brown onion over medium heat, stirring frequently. Add garlic, cooking until fragrant, and then add carrots.
4) Remove ginger and thyme from stock and pour stock into pot containing onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
5) Use an immersion or a standard blender to puree mixture until smooth. If it seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme. Yield: 4 servings.



Vegetable Stock...from the kitchen of One Perfect Biteinspired by Mark Bittman

Ingredients:
2 tablespoons extra virgin olive oil
2 carrots, sliced
1 onion, quartered
1 potato, sliced
1 celery stalk, chopped
2 or 3 cloves garlic
5 to 10 white mushrooms, halved or sliced
10 to 20 parsley stems or stems with leaves
2 tablespoons soy sauce
Salt and freshly ground black pepper

Directions:
1) Heat oil in a deep skillet or broad saucepan or casserole set over medium heat. When hot, add carrots, onion, potato, celery, garlic, and mushrooms. Cook without stirring for about 5 minutes, then stir once or twice and cook until the vegetables begin to brown. (If you have more time, brown them well, stirring only infrequently.)
2) Add parsley, 6 cups water, soy sauce, and some pepper. Bring to a boil, adjusting heat so the mixture simmers steadily but gently. Cook for about 30 minutes, or until vegetables are very tender. (Longer is better if you have the time.)
3) Strain, then taste and adjust the seasoning, adding more soy sauce or a bit of salt, before using or storing. Yield: 6cups.

One Year Ago Today: Maple Sour Cream Coffee Cake with Walnut Streusel and Maple Glaze

Two Years Ago Today: Kedgeree

Three Years Ago Today: Swiss Onion Tart

Curried Coconut and Avocado Soup

From the kitchen of One Perfect Bite...I received a package via FedEx toward the end of last week. It contained avocados, lots and lots of them, and as a result I've been on a tear, testing and creating recipes that put my bounty to good use. The rules of the blogging game kinda force me to say that the posts you'll see over the next few days are sponsored by the folks at SoCal Avocados, a family-owned company in California. They have a fantastic website, found here, where you can order a variety of heart-healthy, hand-picked avocados that will be delivered to your home with no associated shipping costs. There is even an Avocado of the Month Club that allows members to sample the various types of avocados they sell. The avocado is an unusual fruit because it contains monounsaturated, or good, fat that is easily digested by the body. It is considered to be a Super Food because it is high in antioxidants and has high concentrations of crucial nutrients that some believe help prevent the effects of aging. I'm all for that! Health benefits aside, these are nice folks to do business with and their boxed avocados would make wonderful gifts for customers who have received one fruit basket too many. I hope you'll pay them a visit.

Today's recipe is the first of three that will take advantage of my avocado windfall. This simple starter is based on a soup that first appeared in the cookbook, Sunday's at Moosewood Restaurant. The soup, which is served chilled or at room temperature, contains just 4 ingredients and can be table ready in less than 30 minutes. It is a great way to start a meal when you are looking for something that is a bit out of the ordinary. The soup has wonderful color and I like to heighten the effect with a garnish of celery or lime wedges. I hope you'll try the recipe. It is really pleasant and good enough to serve even fussy guests. I know those of you who enjoy mild curry dishes will like it. Here's the recipe.

Curried Coconut and Avocado Soup...from the kitchen of One Perfect Bite adapted from Sunday's At Moosewood Restaurant

Ingredients:
2 (medium-ripe) avocados
1-1/2 cups vegetable broth + broth to thin as necessary
1-1/2 cups coconut milk
1 teaspoon curry powder
1 teaspoon lemon or lime juice
3/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Scoop flesh from avocados and place in a blender. Add vegetable broth and blend until well incorporated. Add coconut milk, curry powder, lemon juice, salt and pepper. Blend again until smooth. Adjust seasoning to taste. Chill. Yield: 4 to 5 servings.








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Two Years Ago Today: Morning Glory Muffins

Sugar Snap Pea and Barley Salad

From the kitchen of One Perfect Bite...This is a wonderful salad that adapts easily to al fresco dining. Barley, at least in my home, is a woefully neglected grain. I've recently made an effort to include more of it in our diet. I've found it to be a lovely grain with a nutty taste that offers a slight resistance to the tooth. If you rinse it properly after cooking, you'll find it to be a delicious addition to your table. I've made the salad for this post with snap peas, but green beans could easily be substituted. Plan on making this salad the day before you plan to serve it. The flavors of the dressing need time to permeate the salad. It's also important not to overcook the vegetables you add to the barley. You want them to be crisp tender, so they will add some crunch to the salad. I know those of you who try this salad will enjoy it. The recipe originally came from Eating Well Magazine, so you know this fiber rich dish is good for you. It will make a great addition to your grain and salad repertoire. Here's the recipe.

Sugar Snap Pea and Barley Salad...from the kitchen of One Perfect Bite courtesy of Eating Well Magazine

Ingredients:
2 cups water
1 cup quick-cooking barley
8 ounces sugar snap peas, trimmed and sliced into matchsticks
1/2 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped scallions (white and tender green)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:
1) Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes.
2) Rinse barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine. Refrigerate. Serve chilled. Yield 4 to 6 servings.








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Two Years Ago Today: Buttermilk Cluster with Blue Poppy Seeds







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Mushroom Barley Soup - Bon Appetit Hon
Mushroom and Barley Ragout - Jenny's Cookbook
Mushroom Barley Risotto - Brown Eyed Baker
Moosewood Mushroom Barley Soup - The Apron Archives
Spring Barley Risotto - Lisa is Cooking
Beef Barley Soup - Sea Salt with Food
Rice and Barley Side Dish - Living the Gourmet
Carrot Barley Galettes - Chocolate and Zucchini
Asian Style Barley Pilaf - The Kitchen Masochist

Linguine with Snow Peas, Cucumber and Peanuts

Asian-Style Noodles and Two of My Favorite Peanuts



Grandson Connor



Grandson Joshua

From the kitchen of One Perfect Bite...I've been on my own for dinner this week and, because of that, I've been trying to make dishes that will feed one person without having leftovers to deal with. I did well until tonight. I had a quantity of snow peas that simply had to be used before they became fodder for the compost heap. I didn't want to waste them and couldn't bear the thought of another stir-fry, so I did a quick search for recipes where they might be used. I finally settled on this one for peanut noodles. It appears everywhere, but I think it was originally developed for Food and Wine magazine and that they should be the ones credited for its creation. While I have several excellent recipes for noodles of this type, they don't use snow peas and would not easily adapt to their addition. Because this recipe was an ideal solution to my "pea" problem I've ended up adding yet another recipe for peanut noodles to my repertoire. I can honestly report that this dish is fast, easy and delicious. I will make it again, although it presents some problems. Unlike most dishes of this sort, these noodles are served hot. The vegetables are added just before serving to keep them crisp-tender. Herein lies the problem. When the dish is reheated it becomes goopy and the vegetables become limp. That means leftovers will leave much to be desired. As written, the recipe makes four very generous servings. Try to manipulate ingredients so you have no leftovers to deal with. Even having said that, those of you who make this dish will be pleased with the results. Here's the recipe.

Linguine with Snow Peas, Cucumbers and Peanuts...from the kitchen of One Perfect Bite courtesy of Food and Wine

Ingredients:
2 teaspoons minced garlic
2 tablespoons soy sauce
1/3 cup smooth peanut butter
2/3 cup canned low-sodium chicken broth or homemade stock
1-1/2 tablespoons lime juice
1/4 to 1/2 teaspoons red pepper flakes
3/4 teaspoon salt
3/4 pound linguine
1/2 pound snow peas, cut diagonally into thin slices
2 cups fresh bean sprouts
2 scallions including green tops, chopped
1 English cucumber, peeled, halved lengthwise, and sliced thin
1/2 cup chopped salted peanuts, divided use

Directions:
1) Combine garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt in jar of a blender or food processor. Puree until smooth.
2) Cook linguine in a large pot of salted boiling water until almost done, about 6 to 8 minutes. Add snow peas and bean sprouts and cook until just done, about 3 minutes. Drain and toss with the peanut sauce, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top. Yield: 4 to 6 servings.







One Year Ago Today: The Last Best Egg Cream in New Jersey




















Two Years Ago Today: Iced Blueberry Tea










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Spicy Noodles with Asparagus and Brocccoli - Get Natured
Chiang Mai Noodles - Inquiring Chef
Ginger Scallion Noodles with Grilled Chicken - Bubbles n Squeaks
Soba Noodles with Sesame Seeds - Technicolor Kitchen
Spicy Sesame Noodles with Chopped Peanuts and Thai Basil - Shih's Cooking

Stir-Fried Asparagus with Chopped Nuts and Ginger

From the kitchen of One Perfect Bite...I know, I know. I'm really am sorry. Today's photo is dull and less vibrant than I'd like it to be. While planning for the week, I made a mental note to photograph this dish before it was tossed with soy sauce. My intent was lost somewhere between the drawing board and the wok, and as you can see, I mechanically added soy sauce to the pan, giving the asparagus and nuts the exact hue I was trying to avoid. I do things like that. All the time. Fortunately, all that's hurt is my pride, and the photo is a more accurate depiction of the finished dish than my staged attempt would have been. I'm on my own for supper tonight and this is the type of dish I like to make when Bob is not home. We both like this stir-fry, but while I consider it an entree, he considers it a side dish, and that can make dinner more complicated than I like it to be. I had this with a bowl of steamed rice and it made for a wonderful meal, one, I might add, that is perfect for Meatless Monday. Asparagus floods our local markets at this time of year and it can be purchased for less than $3 a pound. I take advantage of the season while it lasts. This is an especially easy dish to make. It uses ingredients that can be found in any grocery store and can be table ready in less than 30 minutes. I use tamari when I make this, but regular soy sauce can be used as a substitute. More information about tamari can be found here. I find it to be more flavorful regular soy sauce, so I keep a supply of it on hand. The only caution I have to share with you regarding this recipe, is a reminder not to overcook the asparagus. Make sure your wok or pan is hot before adding oil to it. This step prevents food from sticking to the pan as you stir-fry. If you have all the ingredients ready to go, this comes together in seconds. It should be served immediately. While cashews are more authentically Asian, you can use peanuts or cashews to make this dish. While there is no true substitute for the nuts, water chestnuts or sunflower seed kernels can be added to provide texture for those who are allergic to them. I know that those of you who try this dish will love it. Here's the recipe.

Stir Fried Asparagus with Chopped Nuts and Ginger...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds asparagus, cleaned and diagonally cut into 1 -1/2-inch pieces
1 tablespoon vegetable oil
2 teaspoons dark sesame oil
1 tablespoon fresh ginger, finely chopped
1 tablespoon tamari or soy sauce
1/2 cup salted peanuts or cashews, chopped

Directions:
1) Heat a wok or frying pan. Add vegetable and sesame oil and heat until oil shimmers.
2) Add ginger and cook for 1 minute, stirring often.
3) Add asparagus and cook for 4 minutes, until barely tender and still bright green. Stir in nuts and tamari or soy sauce. Cook 2 minutes longer. Serve immediately. Yield: 2 to 3 main course servings.








One Year Ago Today: Creamy Onion and Blue Cheese Soup












Two Years Ago Today: Blueberry Salsa







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Cream of Asparagus Soup - Savoring Today
Asparagus and Grogonzola Souffle - Guvi's
Braised White Asparagus and Leek Salad - FOODalogue
White Asparagus Panna Cotta - Almond Corner
Asparagus Salad with Hard-Boiled Egg - Coconut and Lime
Asparagus Risotto - Vegalicious Recipes

Spring Vegetable Soup

From the kitchen of One Perfect Bite...Then God said, "Let there be light," and there was light. Except in Oregon. Dense fog has swallowed the ridgeline that's normally seen from the kitchen windows and only patches of green are bright enough to poke through it. It's an eerie way to begin the day. I usually don't think of making soup at this time of year, but Spring here has been cold and wet and our days have been slow to warm. A light, but steamy, soup will help thaw the chill brought in from the garden and slowly warm both body and and soul. I wish I had a romantic tale to tell about this minestra, but, truth be told, it's usually made from remnants left in the vegetable crisper. It is a much lighter version of the minestrone I make in the winter and the ingredients vary depending on what I happen to have in the house when I prepare it. It does share some elements with its winter cousin. I always use a good olive oil to cook the aromatics which are the foundation of the soup and I try to limit the amount of liquid I use in its preparation. I also try to use the same quantity of each vegetable when I make it. The size of the vegetables that go into the soup is important and it helps to select ones that cook in approximately the same time. It's probably a holdover from my love of Asian cooking, but I aim to serve the soup while the vegetables are still crisp tender. I also cook the pasta separately and add it to the soup just before serving to keep it from absorbing and clouding the soup stock. I make this soup in small quantities because I don't care for it reheated. You can, of course, double or triple all the quantities if you have a gang to feed. To add a bit of richness to the soup, drizzle it with olive oil just before serving and pass grated cheese at the table. This is a simple but very satisfying soup. There is nothing not to like here. Here's the recipe.

Spring Vegetable Soup...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1/2 cup chopped yellow onion
1 small fennel bulb, cut into 1/2-inch dice
1 small leek, white and pale green parts only, halved lengthwise, thoroughly rinsed and cut into 1/2-inch pieces
3 cloves minced garlic
Salt
Freshly ground black pepper
4 cups canned chicken broth or vegetable broth (optional) or water
1 cup canned tomato sauce or tomato juice
1/4 teaspoon dried basil
1 large sprig fresh parsley
1/4 cup yellow summer squash, cut into 1/2-inch dice
1/4 cup zucchini, cut into 1/2-inch dice
1/4 cup celery, cut into 1/2-inch dice
1/4 cup green beans, cut into 1/2-inch pieces
1/4 cup yellow wax beans, cut into 1/2-inch pieces
1/4 cup red bell pepper, cut into 1/2-inch dice
1 cup quartered mushrooms
1/3 cup uncooked ditalini pasta or other small dried pasta tubes
Basil leaves for garnish (optional)

Directions:
1) Heat olive oil in a medium-sized pot over medium heat.
2) Add onion, fennel, leeks, and garlic and saute, stirring frequently, until they begin to soften but not yet color, about 5 minutes. Season lightly with salt and pepper.
3) Stir in the broth, tomato sauce, basil and parsley sprigs. Bring the mixture to a simmer.
4) Stir in squash, zucchini, celery, green beans, wax beans, bell pepper, and mushrooms. Simmer until vegetables are crisp tender, about 10 minutes.
5) Meanwhile, in another pot, bring salted water to a boil over high heat.
6) Add pasta to pot of boiling salted water. Cook until al dente, tender following manufacturer's suggested cooking time. Drain well and set aside.
7) When soup vegetables are done, remove parsley and stir in cooked pasta. Adjust seasonings to taste with more salt and pepper and a little sugar.To serve, ladle soup into individual bowls. Garnish each bowl with a drizzle of olive oil and some torn fresh basil leaves.Yield: 3 to 4 servings.








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Two Years Ago Today: Old-Fashioned Blackberry Pudding









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This post is being linked to Foodie Friday # 8 at the Little Brick Ranch

Sauteed Sugarsnap Peas with Ginger and Garlic

From the kitchen of One Perfect Bite...What do you eat and, more importantly share, when your legs feel like mush and your brain thinks it's oatmeal? I'll wager the first thing that came to your mind is fresh sugarsnap peas. That's what jumped into mine. While I am, of course, jesting, this garden plain Jane can be made interesting with a little effort and a bit of garlic and ginger. The little effort part was especially appealing to me this evening. I'm battling eye strain, allergies and a body that thinks it's too old to do what it's been told to do. It's been forced to do some exercise it finds unpleasant and it's retaliating with aches and pains that are worthy of a television commercial. There is nothing seriously wrong, but a portion of the time we'll be spending in Turkey involves hiking on steep and uneven terrain. I'm an endurance champion on flat land, but the prospect of billy goat terrain convinced me my legs needed more and different exercise than they had been getting. They don't like the stair master - at all - but they are now in official training for our fall trip to Turkey and Morocco, and until they're accustomed to the new regime, easy dinners will be the order of the day. I decided to do a simple grilled salmon with steamed rice and included this slightly Asian version of sugarsnap peas. I love these peas, but they come with a caution. Unless they are field fresh they need to be "stringed" before being eaten. That simply means that the fibrous string that runs along the top of the pod must be removed. To do this, break off the stem tip of the pea pod. The stem is a rough area that extends slightly out from the top of the pod. You'll hear a snapping sound as the stem breaks. Gently pull the stem downward, pulling the strings on either side of the pod with it. This is an easy dish to make. In a pinch, you can even use garlic and ginger from a jar and have passably good results. The peas are sauteed and are table ready five minutes after they hit the pan. Those of you who are looking for new ways to prepare vegetables will enjoy them fixed in this manner. Here's the recipe.

Sauteed Sugarsnap Peas with Ginger and Garlic...from the kitchen of One Perfect Bite courtesy of Food.com

Ingredients:
1 pound sugarsnap peas
3 tablespoons vegetable oil
1 tablespoon minced or finely shredded fresh ginger
1 teaspoon minced garlic
1/2 teaspoon kosher or coarse sea salt
1/4 teaspoon black pepper

Directions:
1) String peas by beginning at tip and pulling strings on eith side down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.
2) In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending how large they are. Do not ovcercook. Add salt and pepper just as they are finished cooking. Serve immediately.
Yield: 2 - 4 servings.








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Shrimp Stir-Fry with Snow Peas or Sugar Snap Peas - White on Rice Couple
Beef Stir-Fry with Sugar Snap Peas - Framed Cooks
Ginger Stir-Fried Sugar Snap Peas and Fish - Not Eating Out in New York
Sugar Snap Peas with Whipped Ricotta - The Amateur Gourmet
Pickled Sugar Snap Peas - Smitten Kitchen
Sugar Snap Peas Curry - Radiance Recipes
Sugar Snap Peas Three Ways - Apple Pie, Patis, and Pate

Black Bean Burritos

From the kitchen of One Perfect Bite...This is a wonderful meatless Monday meal for busy cooks. It's a reduced calorie version of that old Mexican favorite black bean burritos. These burritos are delicious but the best thing they have going for them is the speed with which they can be assembled. They can be on the table in 15 minutes and the recipe can easily be doubled if you have a crowd to feed. I made a mild and a hot version yesterday. I used mildly flavored Rotel tomatoes for the children and the firecracker version of the tomatoes for the adults at the table. I also used a reduced fat version of cream cheese in our burritos. This version of the cheese makes a less creamy burrito than its full fat cousin, but a low-fat sour cream was among the toppings we served, so the change in texture was not noticed. I hope you will give this recipe a try. It is based on a recipe I found on Christine Cooks. Here's the recipe I used for this fast and simple treat.

Black Bean Burritos...from the kitchen of One Perfect Bite inspired by Christine Cooks

Ingredients:
1 cup chopped onion
2 teaspoons minced garlic
1 (15-oz.) can black beans, drained and rinsed
1 (10-oz.) can Rotel tomatoes, drained
1 package (8-oz.) low-fat cream cheese
1 cup cooked white or brown rice
1/2 teaspoon cumin
1 teaspoon teaspoon chili powder
Salt and pepper to taste
1/4 cup cilantro, chopped
4 - 6 Flour tortillas
Optional toppings: sour cream, shredded cheese, chopped fresh tomatoes,avocado

Directions:
1) Heat a small amount of oil over medium heat in a large saucepan. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds.
2) Add beans, Rotel, and cream cheese and heat through. Stir in rice and season with cumin, chili powder, and salt and pepper to taste. Stir in cilantro.
3) Wrap in a tortilla and serve with desired topping. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Burrito Bowls - Closet Cooking
Beef, Bean and Cheese Burritos - Shamrock and Shenanigins
Machaca Burritos - Never Enough Thyme
Breakfast Burritos - You Made That?
Chili Bean Burritos with Corn Salasa - Dinner Du Jour
Chipotle-Style Burritos - Melbo's Kitchen

Corn Salad with Edamame and Tomatoes

From the kitchen of One Perfect Bite...Despite predictions of glorious weather, we've had days this week with fog so thick you needed a machete to cut through it. Weathermen have the only job in the world where you can be consistently wrong and still be promoted. However, if you say things often enough and wait long enough, sooner or later you'll be right. Yesterday was that day. The weatherman finally nailed it. The sun rose glowing and stayed that way for the entire day. Under all that fog, the plum and pear trees and early daffodils had been waiting for the sun to signal their debut. They made their appearance yesterday, so, I can finally say with certainty that spring has come to my corner of the world. When the pear trees come fully into bloom, the valleys here will look like they've been sprayed with popcorn. That's eye candy for winter weary souls. Bob and I decided it was no day to remain indoors, so we took off early and came home late. We had breakfast and lunch on the road in quantities larger than our want, so we weren't ravenous when dinner time rolled around. I made a quick soup, some rice and this lovely simple salad that I want to share with you today. It contains protein rich edamame, green soybeans, and the beans add a lovely crunch to this quick salad. I do hope you'll give this a try. It's a perfect accompaniment to grilled anything. The salad has magnificent color and is meant to be eaten hot or warm. You'll find its color becomes less vibrant as it sits, so make this just before you plan to serve it. Here's the recipe.

Corn Salad with Edamame and Tomatoes...from the kitchen of One Perfect Bite based on a recipe developed by Nancie McDermott

Ingredients:
2 tablespoons vegetable oil
2 teaspoons chopped garlic
2 thin slices fresh ginger
1 teaspoon salt
3 cups frozen sweet corn
1 cup frozen edamame beans
3 tablespoons water
1/2 cup halved cherry or grape tomatoes
1/2 teaspoon sugar
1 teaspoon dark sesame oil
2 tablespoons chopped fresh cilantro

Directions:
1) Heat a wok or a deep skillet over high heat. Add vegetable oil and swirl to coat all surfaces of pan.
2) Add garlic, ginger and salt. Stir just until garlic releases its fragrance, about 30 seconds. Add corn and toss to coat with oil. Stir in edamame beans.
3) Add water and cook, tossing or stirring often, until the corn and edamame are hot and tender, about 5 minutes.
4) Add tomatoes and sugar. Toss or stir gently until they are warm and heated through. Add sesame oil and cilantro and mix well. Transfer to a plate. Serve hot or warm. Yield: 4 servings.

You might also enjoy these recipes:
Bulgur and Walnut Salad with Pomengranate Dressing - One Perfect Bite
Warm Asian-Style Rice Salad - One
Perfect Bite
Khmer Green Papaya Salad - One Perfect Bite

Vegan Red Lentil Soup

From the kitchen of One Perfect Bite...I try to keep a supply of red lentils in the pantry. They're perfect for making a really quick soup that's hearty and filling but not heavy. Red lentils cook in about 30 minutes and there is a sweetness about them that can't be found in the green or black varieties. The real trick to this particular soup is the quality and flavor of the vegetable stock use to make it. A good commercial variety is fine, but taste carefully for salt. Lentils can be very bland and the minimal spicing used in this recipe demands a well-salted broth. This soup is very nearly a puree. If you prefer more texture, measure an additional cup of lentils and cook them separately in rapidly boiling water until they are just tender. To insure they don't over cook plunge them into cold water. Add them to the soup and heat through just before serving. While the lentils are a saffron red in their raw state they turn a most unattractive shade of mustard as they cook down. I use sweet paprika to make my soup more visually appealing. Not necessary, but nice. I suspect pimenton could also be used but that would produce a deeper and more smokey flavor. This soup is best eaten the day it is made. Like pea soup, it will thicken and will need to be thinned with additional stock or water if it sits. This recipe can be halved for small families or doubled if you are feeding a crowd. Here's the recipe.

Vegan Red Lentil Soup...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 cup finely chopped onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon allspice
1 tablespoon sweet paprika
3 cloves crushed garlic
1 pound red lentils
8 cups vegetable stock
1 teaspoon cider vinegar
Optional garnish: 1/2 cup vegan yogurt

Directions:
1) Heat oil in a heavy bottomed soup pot. When it shimmers, add onions and cook over medium heat until softened, about 5 minutes. Stir in cumin, coriander, allspice, paprika and garlic and cook for 1 minute more.
2) Add lentil to pot and stir well to coat with spices. Add vegetable stock and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes. Stir in vinegar. Adjust seasoning to taste with salt and pepper. Ladle into soup bowl. Garnish with yogurt if using. Yield: 6-8 servings.

You might also enjoy:

Vegan and Red Lentil Flan
Vegan Cream of Broccoli Soup
Celery Soup

Cranberry Chambord Sorbet - Pink Saturday

From the kitchen of One Perfect Bite...This is a lovely palate cleanser to serve at the end of a heavy meal. I try to keep a quart of it in the freezer for those who don't like, or have room for, more traditional holiday desserts. Sorbet is a frozen dessert that's a bit like gelato, but it's softer and contains no dairy products. It's made with sugar and a fruit puree and it's suitable for vegan diets. This lovely recipe is an adaption of one that appeared in Relish Magazine. It can be made with raspberry or orange liqueur or orange juice. I've added a pinch of salt and some lemon juice to the original recipe. We are of two minds in our house. Bob loves it with Chambord while I prefer it made with Cointreau or orange juice. Chambord always seems to win. This particular recipe uses an ice cream freezer but it can be made without one using the directions that you'll find here. This is very easy to do. Here's the recipe.

Cranberry Chambord Sorbet...from the kitchen of One Perfect Bite

Ingredients:
1 (12-oz.) bag fresh or frozen cranberries
2 cups water
1 cup granulated sugar
1/2 cup raspberry liqueur or strained fresh orange juice
1 pinch kosher salt
Juice of 1/2 lemon

Directions:
1) Combine cranberries, water and sugar in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer until cranberries pop, about 5 minutes.
2) Remove from heat and stir in liqueur or orange juice, salt and lemon juice.
3) Strain mixture through a fine sieve into a shallow pan; use back of a spoon to press as much liquid as possible from berries. Chill strained liquid for 2 hours.
4) When mixture is very cold, pour it into canister of an ice cream freezer. Freeze according to manufacturer's directions. Spoon into a freezer-safe container; cover and freeze fro one hour or until firm. Remove from freezer 10 minutes before serving. Yield 6 servings.

This post is being linked to:

Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Vegan Cream of Broccoli Soup

I must be honest here. Broccoli didn't pass my lips until I was well past my 30th birthday. I was raised in an era when green vegetables were cooked until they turned gray and I became adept at hiding peas and other sundry in my dinner napkin. My conversion, when it came, was due to the power of Chinese takeout and the lovely crisp vegetables tucked inside those carry-out containers. Again, in the interest of complete transparency, you also need to know that I love a bargain. That will help you understand how 5 pounds of spinach, 3 pounds of broccoli florets and 2 pounds of snap peas simultaneously ended up in the vegetable crisper of a refrigerator that feeds two people. I reason that if we don't eat it all it's still less expensive than buying in smaller quantities. Here's the problem - I can't bare to waste food, so I end up scrambling to create usable recipes that will save my bargains from the compost pile. I really like today's recipe. It uses five ingredients to produce a vegan soup that is delicious - a real palate pleaser. It starts with broccoli that's cooked in vegetable stock along with a puree of caramelized onions, garlic and lite tofu. The end result is a creamy broccoli soup that contains no cream. I hope you'll try this one. I don't think you'll be disappointed. It improves as it sits, it's great for company and it can be served hot or cold. What's not to like?

Vegan Cream of Broccoli Soup

Ingredients:
1 tablespoon vegetable oil
2 cups (14 to 16-oz.) thinly sliced onions
2 tablespoons (about 6 cloves) coarsely chopped garlic
1 (12-oz.) box lite silken tofu
1-1/2 to 2 pounds broccoli florets
2 (14.5-oz.) cans vegetable broth
1/2 cup water
Salt and pepper to taste
Fresh lemon juice to taste (optional)

Directions:
1) Heat oil in a large skillet set over medium-high heat. Add onions; cook covered, stirring occasionally until onions are caramelized. Remove onions to bender jar. Add garlic to skillet; cook until garlic is fragrant. Add to blender jar. Puree. Add tofu. Pulse to combine. Return to skillet.
2) Add broccoli, vegetable stock and water to skillet containing onion-tofu mixture. Bring to a simmer; cover and cook for 10 minutes. Transfer broccoli, in batches to a blender jar. Puree. Season to taste to with salt, pepper and lemon juice if using. I've found this recipe needs a good deal of salt. Yield: 6 servings.

One Bowl Vegan Chocolate Cake

My youngest grandson has an allergy problem that has caused my daughter to change the way her family eats. A few months ago a friend gave her a recipe for a vegan chocolate cake. She loved the cake. I asked her to send the recipe to me and I must admit I was surprised at just how good it is. It's a one bowl wonder and very easy to do. There are many versions of this cake in cyberspace. Unfortunately, none of them credit the original source. I've done some searching and as far as I can tell the recipe is a variation of a cake that first appeared in the Moosewood cookbook. Oops, time for an update. Thanks to one of our readers, I can now tell you that this should be called a Wacky Cake. It was developed for the bare bones kitchens of the depression or WWII - sources are not in agreement as to which. A big thanks to laurelvb for letting us know. Hopefully, we're inching closer to the original creator of the Wacky Cake. I've made the cake twice. Once exactly as it was written and the second time with a few variations of my own. It's a nice cake!Even our little guy likes it and that really delights us because, as you can see, he didn't care at all for his first birthday cake. It's nice to know that he'll be able to celebrate his second birthday with a cake and a big smile. My changes to the recipe are small. I decided to add espresso powder and almond extract to heighten the flavor of the cake. The cake has a nice crumb and is remarkably moist. It keeps well.

Vegan Chocolate Cake

Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 cup Dutch processed cocoa
1 teaspoon salt
1 tablespoon espresso powder or crystals
2 teaspoons white vinegar
1 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups cold water
Confectioners' sugar for dusting

Directions:
1) Preheat oven to 350 degrees F. Grease and flour a 9 x 13 x 2-inch pan. Set aside.
2) Combine flour, sugar, baking soda, cocoa, salt and espresso in a large bowl. Add vanilla and almond extract to water in a two cup measure. Combine with oil and vinegar and gradually add liquid to dry ingredients. Beat with an electric mixer for 2 minutes. Pour into prepared pan.
3) Bake in center of oven for 40 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven. Sprinkle with confectioners' sugar just before serving. Yield: 12 to 16 pieces.