Dips and Sauces

Vodka Sauce, by Thomas L.

1/2 cup of olive oil

1 tsp butter

2 garlic cloves, minced

1/4 cup fresh parsley

1/4 cup onions choped

1 large can whole peeled tomatoes

1 pint heavy cream

1/2 cup vodka

salt and pepper to taste

In a sauce pan, add oil, butter onions and garlic. Saute until onions are clear.

Add vodka, tomatoes and parsley. Slowly mix in the cream.

Salt and pepper to taste, add pasta, sprinkle with Parmesan cheese and serve.

Hummus, by Claire C.

I am embarrassed to admit that I've never tried to make my own hummus. I just grabbed the nearest plastic package and threw it in my grocery cart. Ridiculous, because it is so easy to make! If you use dried garbanzo beans (aka chick peas) bought in bulk, you can save a ton of money as well. For the money you save be preparing your own you can go 100% organic without breaking the bank. Using dried beans certainly takes longer, but it more than makes up for it in easy final preparation of the dish.

Making your own hummus also gives you the freedom to experiment with spices, herbs and anything else that strikes your fancy. This recipe explains how to prepare fresh garbanzo beans, but you can substitute with canned if you prefer.

Tools:
Mortar and pestle or food processor. The processor speeds things up quite a bit and gets that familiar consistency, but the mortar and pestle can be very satisfying to use. It's up to you.

Ingredients:
2 cups garbanzo beans (aka chickpeas)
1/3 cup hot water (approximately)
1 large lemon
2 garlic cloves, finely minced
1/4 cup tahini
olive oil
salt
ground red chili

If using dried beans: Soak dried garbanzo beans overnight to save a lot of prep time. Remove floaters. Cover with water in large pot and bring to simmer over medium heat (make sure all beans are covered) until bean is soft (between 3-4 hours). Bean is soft enough if it disintegrates into a pasty consistency in your mouth when chewed. If it's still crunchy or super grainy, continue to simmer. To save time you can soak more than you need and freeze the extra to use next time.

Drain chick peas, rinse well, and put them in processor or mortar bowl. Juice lemon, making sure to remove seeds. Begin to process/pound, adding hot water in small amounts to make a light, spreadable consistency. Add the lemon juice, garlic, tahini, oil and salt. Both the oil and salt are to taste, so just add slowly and enjoy the tasting!

To serve, make a mound of the spread into a serving bowl and make a shallow depression in the middle. Fill with olive oil and garnish with ground red chili. In the interest of keeping things authentic, I usually serve mine with Naan. Naan is a type of oven baked flatbread that is common throughout the Middle East, so it's the perfect compliment to hummus. It is now commonly found in grocery stores, including organic varieties. My personal favorite is Tandoori brand's garlic flavored.

Suggestion on olive oil: Olive oil is one of those products where you really do get what you pay for. With all the money you'll be saving by avoiding the expensive pre-prepared supermarket stuff, treat yourself to some first cold pressed organic oil. Cooking with the cheap stuff may be fine, but if you are garnishing or dipping, the difference in taste is well worth the price hike.

Desserts and Delights

Sticky Buns, by Debbie B:

Dough:

1 (3/4 oz.) package active dry yeast
¼ cup sugar
¼ cup warm water (105-115 degrees)
¾ cup whole milk
2 Tablespoons (1/4 stick) butter
½ teaspoon salt


Filling:

1¼ cup (1-1/2 sticks) butter, softened
1-1/2 cups packed brown sugar
1 Tablespoon ground cinnamon
¼ cups chopped pecans or walnuts, optional

Frosting:

4 ounces cream cheese, softened
1-1/2 cups confectioners’ sugar
1 teaspoon vanilla extract


Instructions for baking:

1. To make dough: Sprinkle the yeast and a pinch of the sugar over the warm water (105 to 115 degrees) in a large mixing bowl; let stand until there is foam on top, 5 to 7 minutes. (Note: the water can’t be too hot or it will kill the yeast and your dough won’t rise.) In a small bowl, microwave the milk and butter until warm, 40 to 50 seconds . Add the milk and butter mixture, the remaining sugar, and the egg to the mixing bowl. Add the flour about a cup at a time (adding the last ¼ cup of flour if necessary), and salt. Mix (5 minutes if using a dough hook, 10 minutes if kneading by hand) until firm but soft. Do not overknead. Place the dough in a buttered bowl, sit in a warm place, and let rise 1 to 1-1/2 hours until the dough has doubled in size.

2. To make the filling and assemble the buns: In a large bowl, beat the butter, brown sugar, cinnamon and nuts until fluffy. On a lightly floured surface, press or roll the dough into a rectangle about 17” by 14”. Spread the filling evenly to all edges, leaving a ½ inch border along one of the long edges of the dough. Roll up the filling-covered dough, starting with the side without the border uncovered border. When almost finished rolling, slightly dampen the uncovered edge with water: crimp firmly to seal. (The roll will stretch to 22” by 3”.) Using a serrated knife, cut crosswise into 12 thick slices.

3. Preheat the oven to 325 degrees. Prepare a large jellyroll pan or cookie cheet with upturned edges (because sometimes the brownsuar/butter mixture seeps out onto the pan). Transfer the buns to the pan, spacing evenly. Cover lightly with a towel and let stand 30 to 45 minutes until buns are slightly puffed (not doubled). Bake 25 minutes until golden.

4. To make the frosting: While the buns are baking, beat the cream cheese, sugar, and vanilla in a medium bowl until smooth. If you like really drippy frosting double the recipe. Remove buns from oven and allow to cool just 5 minutes then frost. Makes 12 servings.

Vegetables

Submitted by Henry L:
Asparagus With Touch of Cumin and Lemon
Ingredients
1 pound of Asparagus
1 lemon
1 tablespoon of cumin (prefer method just sprinkle to your liking).
2 clove of garlic
salt and pepper
Olive Oil
Directions
Bring a pot of salted water to a boil. Add the asparagus into the boiling water for about 30 seconds or crispy tender. Drain. Mix in the bowl, zest of one lemon, lemon juice, cumin, grade or finely chopped garlic, and olive oil. Toss the asparagus in the bowl. Salt and pepper to taste. Enjoy!



Submitted by Debbie B:

Spinach Pie

1/2 cup butter
1 1/2 cup flour
salt to taste
2 lbs onions (6 cups chopped -- 4 big or 5 med)
1 cup sour cream
1 tsp caraway seeds
5 eggs
2 10 oz. pkgs. frozen spinach
1 Tablespoon olive oil
2 Tablespoons flour
6 - 8 bacon curls (optional)



Cut 1/2 cup butter into 1 1/2 cups flour until consistency of course meal. Add 1/2 teaspoon salt and 1 egg and mix into a dough. Pat into bottom and 2 inches up sides of 9 inch spring form pan.



Slice and chop onions. Saute in 1 Tablespoon oil over med. Heat until tender and light brown/gold. Cool.



Thaw and drain spinach, squeeze dry. Beat sour cream with 2 Tablespoon flour, caraway seeds, 4 eggs, and 1 teaspoon salt. Mix in onions and spinach. Turn into pastry shell.



Bake in 350 degree oven for 1 hour and 15 min., or until golden brown and set in center. Optional: Garnish top with bacon curls.



Serves about 8.

One-Dish Wonders

Dream Soup, by Chogyam Trungpa Rinpoche

“The Vidyadhara, Chogyam Trungpa Rinpoche developed this

soup recipe. It was printed in the Halifax Shambhala Banner

over a decade ago. It's a hearty, quick and easy soup to

make and will perhaps bring back delightful memories for you

or create new ones.

"As I recall, the Vidyadhara had a dream about this soup,

which Max King, his personal cook, translated into food.

Dream Soup became a long-time favorite for breakfast and

middle of the night snacks.” -- Machen Wangmo, Shari Vogler

with assistance from Ms. Patricia Usow."

1/2 - 3/4 lb. ground beef

1 quart chicken stock

10 oz. fresh spinach, washed and shredded

1 sm. package of cellophane noodles,

soaked in cold water 15 mins. & cut into 6" lengths

1Tablespoon soy sauce (to taste)

1 cup buttermilk

Break up ground beef into cold stock with bare hands.

Bring to boil, stir occasionally so meat does not clump.

Simmer 20 minutes.

Add cellophane noodles.

Cook 3 minutes.

Remove form heat.

Add spinach, soy sauce, buttermilk & stir.

(Yogurt can be used in place of buttermilk.)

Optional:

Add 1/2 cup of brussels sprouts after first 15 mins. of cooking.

Continue with 5 more mins. of simmering and/or

add 1/2 teaspoon of fermented bean curd and/or

1/2 cup sliced green onions after removing from heat.

Cilantro can also be added.

Spicy Black Bean Soup, by Lu G:

1 spray(s) cooking spray
1 medium onion, finely chopped
4 medium garlic cloves, minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz chicken or vegetable broth
10 oz canned tomatoes with green chilies, such as Rotel
11 oz canned yellow corn, drained

Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender, add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stock pot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil. lower heat to medium and simmer for 20 to 25 minutes.

Yields about 1 1/2 cups of soup per serving.

Fish & Seafood

Submitted by Henry L:

Panko Baked Orange Roughy

Ingredients:
Orange Roughy Fillets
2 tablespoons sake
Fresh grated ginger
2 tablespoons soy sauce1 tablespoon mirin
Panko crumbs (can substitute with bread crumbs)

Directions:
Mix sake, ginger, mirin, and soy sauce and marinate the fish. Spread panko crumbs on a dish and transfer the marinated fish onto the plate. Pack the panko crumbs onto the fish. Preheat an oven to 475. Lightly oil a baking pan and place the fish onto the pan. Bake for 10-15 minutes or until the crust turns brown.

Breads and Pastries

Submitted by Henry L:

I don't really bake but this one was interesting from NY Times:
http://video.nytimes.com/video/2006/11/ ... bread.html

Recipe:
http://www.nytimes.com/2006/11/08/dining/081mrex.html

No-Knead Bread
3 cup all purpose flour, more for dusting
1/4 teaspoon of instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed

1. Large bowl combine flour, yeast, and salt. Add 1 5/8 cup of H20 and stir until blended. The dough will be shaggy and sticky. Dough should rest for 12 to 18 hours.
2. Lightly flour a work space and place the dough. Sprinkle a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and rest for 15 minutes.
3. Flour the dough, gently and quickly shape the dough into a ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal. Put dough seam side down on towel. Cover with another towel and let rise about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked.
4. At least half an hour before dough is sready, heat oven to 450 egress. Put a 6-8 quart heavy covered pot (cast iron or enamel) in oven as it heats. Remove the pot from oven and turn the dough over into the pot, seam side up. Shake pan once or twice if dough is unevenly distributed. Cover the lide and bake for 30 minutes, then remove lid and bake abouther 15 to 30 minutes.

Tashi Dalek!

Welcome to the first-ever post of our future cookbook blockbuster runaway bestselling fund raising book! Hey, a girl can dream, can't she? You may wonder where in the world all this talk about a cookbook came from, so I thought I'd fill you all in.

During one of our many wonderful pot luck lunches after a Sunday dharma talk at Pema Karpo Meditation Center, Henry L. and I were oo-ing and ahh-ing over the fantastic variety of dishes that always found their way to our table. From their the idea for a cookbook sort of sprang forward. And the idea of making it a fundraising effort just made sense. Why not share our stories, our recipes and our ideas on how we can have a more compassionate way of eating with the community at large and raise some much needed funding for the meditation center in the process?

I created this blog as a way for us to gather our information together in one place to not only enable us to see the project grow, but to have some fun experimenting with the recipes coming our way. I can already say that I have made Eva's Hungarian pea soup on two occasions, and my husband actually ate the leftovers. If you knew my husband, you would appreciate that this is a minor miracle.

Once we have enough information to go to press we'll have a binding party and I'll take the finished books with me to area farmers' markets as I peddle my wares of heirloom veggies. Proceeds from the sales of the books will go to the project of Khenpo Gawang Rinpoche's choosing. I hope you'll have fun with this project, and dive in with both feet.

Let's eat!