Anginares Me Anitho – Artichokes With Dill

Anginares Me Anitho - Artichokes With Dill

Print Recipe

Artichokes and Dill go together so well in this Italian dish.

• CourseSide Dish
• CuisineItalian
• Skill LevelModerate

Servings	Prep Time
8 people	50 minutes

Servings Prep Time 8 people 50 minutes

Anginares Me Anitho - Artichokes With Dill Print Recipe Artichokes and Dill go together so well in this Italian dish. CourseSide Dish CuisineItalian Skill LevelModerate Servings Prep Time 8 people 50 minutes Servings Prep Time 8 people 50 minutes

Ingredients

• 12 Each Globe artichokes
• 1 each Lemon juice only
• Lemon slices
• 3 tbsp flour optional
• 1/2 cup scallinos white part only, Chopped
• 1/4 cup olive oil
• 1 each Lemon juice only
• 3 cups Water
• salt
• Freshly ground white pepper
• 2 tbsp Dill Weed Finely chopped
• 3 tsp Cornflour
• Cold Water
• 2 each Eggs
• Chopped dill for garnish

Servings: people

Instructions

1. Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
2. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
3. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
4. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
5. In a large pan gently fry spring onion in oil until soft.
6. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
7. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
8. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).
9. Keep artichokes hot in a slow oven.
10. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
11. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
12. Gradually pour simmering stock into eggs, beating constantly.
13. Return to pan and stir over low heat for a minute or 2 to cook the egg.
14. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
15. Serve as a light meal or as a first course.

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Apple Barley Soup

Apple Barley Soup

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Apple and Barley make a wonderful soup.

• CourseSoup
• CuisineAmerican

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Apple Barley Soup Print Recipe Apple and Barley make a wonderful soup. CourseSoup CuisineAmerican Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 2 each onions Large, thinly sliced
• 2 Tbsp vegetable oil
• 3 1/2 Cups Vegetable Stock
• 1 1/2 Cups apple cider vinegar
• 1/3 Cup Pearl barley
• 2 each carrots Large, and diced
• 1 Tsp Thyme.
• 1/4 Tsp Dried marjoram
• 1 Each Bay Leaf
• 2 Cups Apples Unpeeled and chopped
• 1/4 cup Fresh parsley minced
• 1 Tbsp lemon juice
• 1/4 Tsp salt

Servings:

Instructions

1. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned.
2. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
3. Cover and cook for one hour or until barley is tender.
4. Add apples, parsley and lemon juice.
5. Cook for 5 minutes or until apples are slightly soft.
6. Discard bay leaf and serve.

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Armenian Eggplant Dip

Armenian Eggplant Dip

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Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.

• CourseCondiments
• CuisineArmenian
• Skill LevelEasy

Servings	Prep Time
8 people	30 minutes

Servings Prep Time 8 people 30 minutes

Armenian Eggplant Dip Print Recipe Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita. CourseCondiments CuisineArmenian Skill LevelEasy Servings Prep Time 8 people 30 minutes Servings Prep Time 8 people 30 minutes

Ingredients

• 1 each Eggplant Medium
• 1/4 cup Red Onion Chopped
• 1/2 Cup milk
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp butter
• 1 tbsp flour
• Salt and pepper to taste
• nutmeg Freshly grated to taste
• 3 oz Parmesan cheese

Servings: people

Instructions

1. Preheat oven to 400˚ F.
2. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft.
3. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
4. Saute the onion in butter. Blend enough of the flour into make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant.
5. Season with salt, pepper and nutmeg.
6. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
7. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.

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Apple Beet Borscht

Apple Beet Borscht

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Apple Beet Borscht is a German version of Borscht

• CourseSoup
• CuisineRussian
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Cook Time

180 minutes

Servings Prep Time 6 people 30 minutes

Cook Time 180 minutes

Apple Beet Borscht Print Recipe Apple Beet Borscht is a German version of Borscht CourseSoup CuisineRussian Skill LevelMedium Servings Prep Time 6 people 30 minutes Cook Time 180 minutes Servings Prep Time 6 people 30 minutes Cook Time 180 minutes

Ingredients

• 3 oz Tomato paste
• 4 cups Vegetable Stock
• 1/4 each green cabbage Medium, thinly sliced
• 2 each carrots julienned
• 1 Clove garlic minced
• 3 each Beets julienned
• 1 onion Medium, thinly sliced
• 2 cup apple cider vinegar
• 1/4 cup Tamari
• 1/4 cup Sherry
• 2 tbsp Molasses or honey
• 1 tbsp Dried dill
• 2 tssp Dried basil
• 1 tbsp Caraway seeds
• 1 tbsp Canola oil

Servings: people

Instructions

1. Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot.
2. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally.
3. Puree one-third of the soup in food processor; return puree to the pot and mix thoroughly.
4. Serve hot or cold with a dollop of Sour Cream.

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Arrowroot Sauce

Arrowroot Sauce

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Arrowroot Sauce is great served over hot vegetables, whole grains or stir frys.

• CourseSauces and Rubs
• CuisineAmerican

Servings	Prep Time
4	20 minutes

Servings Prep Time 4 20 minutes

Arrowroot Sauce Print Recipe Arrowroot Sauce is great served over hot vegetables, whole grains or stir frys. CourseSauces and Rubs CuisineAmerican Servings Prep Time 4 20 minutes Servings Prep Time 4 20 minutes

Ingredients

• 2 tbsp Arrowroot powder
• 1 1/2 cup cool water
• 2 tbsp Tamari soy sauce up to 3 tbsp
• 1 each Vegetable bouillon cube up to 2 cubes, or 1-2 tsp vegetable broth powder
• Cayenne Pepper To taste
• Sea kelp To taste
• dash sweetener Optional: to balance flavours

Servings:

Instructions

1. Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk.
2. Add the remaining ingredients and mix well.
3. Cook over medium heat, stirring constantly until thickened.
4. Keep warm over low heat. Serve over hot vegetables, whole grains or stir frys.
5. Keeps up to 7 days in refrigerator or may be frozen.

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Armenian Stew

Armenian Stew

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Apricots, Garbanzo Beans, and Lentils make this delicious Armenian Stew.

• CourseMain Course
• CuisineArmenian

Servings	Prep Time
4 people	30 minutes

Cook Time

120 minutes

Servings Prep Time 4 people 30 minutes

Cook Time 120 minutes

Armenian Stew Print Recipe Apricots, Garbanzo Beans, and Lentils make this delicious Armenian Stew. CourseMain Course CuisineArmenian Servings Prep Time 4 people 30 minutes Cook Time 120 minutes Servings Prep Time 4 people 30 minutes Cook Time 120 minutes

Ingredients

• 1 1/2 cup dried apricots soaked in water for 1 hour.
• 1/2 cup garbanzo dried and soaked in overnight water
• 5 cup Water
• 1 cup lentils
• 3 each onions Sliced
• 2 tbsp malt syrup or molasses

Servings: people

Instructions

1. 1. In a large pan, bring soaked apricots and their water to a boil.
2. Add soaked, drained garbanzo beans and 1 cup water. Bring to a boil and cook for 30 minutes.
3. Add the lentils, onions and 4 cups of water to the pot. Bring to a boil. Lower heat, cover and cook about 2 hours until garbanzos are tender.
4. Add 2 tbsp. malt syrup. Mix in well.
5. Serve over brown rice.

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Artichoke Saute

Artichoke Saute

Print Recipe

Tomatoes, Artichokes, and mushrooms.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Artichoke Saute Print Recipe Tomatoes, Artichokes, and mushrooms. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 3 Each Artichokes
• 1 Each onion Small, sliced
• 2 Tbsp olive oil
• 1/2 tsp Tarragon dried, crushed
• 1/4 cup Water
• 1 cup mushrooms sliced
• lemon juice
• 1 clove garlic minced
• 1 tsp sugar
• 1/4 cup White wine dry
• Salt and pepper to taste
• 1 each Tomato seeded and chopped

Servings:

Instructions

1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
5. Stir in mushrooms and cook until mushrooms are tender.
6. Stir in tomato; cook until tomato is thoroughly heated.

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Artichokes & Peas

Artichokes & Peas

Print Recipe

Artichokes and Peas make a great side dish.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4 people	40 minutes

Servings Prep Time 4 people 40 minutes

Artichokes & Peas Print Recipe Artichokes and Peas make a great side dish. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 people 40 minutes Servings Prep Time 4 people 40 minutes

Ingredients

• 2 each Artichokes Large
• 1 each Lemon juice only
• 2 tbsp virgin olive oil
• 1 each lg. Basil leaves; slicedstrips Large, Sliced into strips
• 1 each onion white or yellow, sliced 1/4-in thick
• salt
• 1 Lbs Fresh pod peas Or 1 cup froozen peas
• parsley Finely chopped
• freshly ground pepper
• 1 tbsp Sweet butter Or Extra Virgin Olive Oil
• lemon juice Or Champagne Vinegar to taste

Servings: people

Instructions

1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
4. Add the peas and continue cooking until they are done.
5. Let any liquids reduce until they are syrupy.
6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.

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Asparagus Salad With Pecans

Asparagus Salad With Pecans

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Asparagus Salad with a Southern Flair.

• CourseSalad
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Asparagus Salad With Pecans Print Recipe Asparagus Salad with a Southern Flair. CourseSalad CuisineAmerican Skill LevelEasy Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• Water
• 24 each Asparagus spears fresh, medium-sized
• 6 each Red leaf lettuce leaves
• 6 tbsp Buttermilk mayonnaise or light mayonnaise;
• 2 tbsp Pecans chopped

Servings: people

Instructions

1. Bring large pot of water to boil.
2. Wash asparagus and snap off tough bottoms on stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender.
3. Remove asparagus, run it under cold water, and refrigerate to chill.
4. At serving time, line six salad plates with lettuce and arrange four spears on each.
5. Top salads with 1 tbsp of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 tsp chopped pecans.

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Asparagus Strudel

Asparagus Strudel

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A German favorite made with Asparagus.

• CourseBreakfast, Main Course
• CuisineGerman
• Skill LevelMedium

Servings

6

Passive Time

60 minutes

Servings 6

Passive Time 60 minutes

Asparagus Strudel Print Recipe A German favorite made with Asparagus. CourseBreakfast, Main Course CuisineGerman Skill LevelMedium Servings 6 Passive Time 60 minutes Servings 6 Passive Time 60 minutes

Ingredients

• 2 each onion Large, finely chopped
• 1/4 lb butter
• 2 Tbsp butter
• 1 1/3 cup Breadcrumbs Fresh, fine
• 8 each Phyllo pastry sheets
• 1 1/2 lb asparagus Trimmed, washed, chopped and cooked until tender.
• 1/4 cup parsley Finely chopped

To Garnish

• Parsley sprigs
• Lemon slices
• Asparagus tips

Vegetarian Yogurt & Herb Dressing

• 1/2 cup Greek yogurt
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp Mint Chopped

Servings:

Instructions

1. Preheat the oven to 400˚ F.
2. Saute the onions in 2 tablespoons of the butter or Vegetarian margarine for 10 minutes, until soft but not browned.
3. In another pan, heat 4 tablespoons of the butter and saute the crumbs until crisp.
4. Melt the remaining butter in a small saucepan.
5. Spread one phyllo pastry sheet out on a large board and brush with butter. Put another pastry sheet on top and brush with more butter. Repeat until all sheets have been used.
6. Spread the onions evenly on top of the pastry, keeping the edges clear.
7. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
8. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
9. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter and sprinkle with the remaining crumbs.
10. Bake for 40 minutes, until golden and crisp.
11. Garnish with parsley sprigs, lemon slices and asparagus tips.
12. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.

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