Peach Raspberry Ginger Jam
Organic Sugar-free
Organic Sugar-free
Adriana's Recipes
RED LENTIL CURRY / TUMERIC COCONUT SOUP
4 cups of Chicken Broth or Veggie Broth
2 cups of Red Lentils
2 3/4 cups of chopped celery
1 can if coconut milk ( more coconut milk if want if creamer) 1/2 white onion
1 bunch of fresh cilantro
1/4 - 1/2 cup of Olive Oil
4 cloves of garlic chopped
3 cups of carrots chopped (small) 1/2 can tomato paste
1 teaspoon of curry powder
1 1/2 teaspoon of tumeric powder 1 teaspoon of cumin seed
Salt to taste
1 1/2 teaspoon of lemon pepper 1 lemon
Optional : Jalapeno Pepper maybe 1/4 of the pepper however if you do want spice you can skip.
Saute celery, onion, carrots, garlic in olive oil. Add Chicken broth, coconut milk and Red Lentils. Add tomato paste mix well. Add spices, use half of cilantro (just leaves no stems) cook slowly for about 45 min- to an hour. Start on med heat and turn down to low after 20 min.
Before serving squeeze lemon into the soup. Top your hot soup with fresh cilantro and if you can find it Thai Purple Basil is great topping for your soup.
4 cups of Chicken Broth or Veggie Broth
2 cups of Red Lentils
2 3/4 cups of chopped celery
1 can if coconut milk ( more coconut milk if want if creamer) 1/2 white onion
1 bunch of fresh cilantro
1/4 - 1/2 cup of Olive Oil
4 cloves of garlic chopped
3 cups of carrots chopped (small) 1/2 can tomato paste
1 teaspoon of curry powder
1 1/2 teaspoon of tumeric powder 1 teaspoon of cumin seed
Salt to taste
1 1/2 teaspoon of lemon pepper 1 lemon
Optional : Jalapeno Pepper maybe 1/4 of the pepper however if you do want spice you can skip.
Saute celery, onion, carrots, garlic in olive oil. Add Chicken broth, coconut milk and Red Lentils. Add tomato paste mix well. Add spices, use half of cilantro (just leaves no stems) cook slowly for about 45 min- to an hour. Start on med heat and turn down to low after 20 min.
Before serving squeeze lemon into the soup. Top your hot soup with fresh cilantro and if you can find it Thai Purple Basil is great topping for your soup.
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Stuffed Tomatoes
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Caprese Salad
Tomatos and Basil from Adrianas Garden
Tomatos and Basil from Adrianas Garden
ADRIANA'S SOURDOUGH BREAD
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Do you love the smell of bread as it fills the house with aroma that you are filled with joy? If so try this recipe and enjoy!
GETTING STARTED
Here is one of my favorite Sourdough Recipes;
EXTRA-TANGY SOURDOUGH BREAD
1 cup ripe (fed) sourdough starter
1 1/2 cups lukewarm water
5 cups King Arthur Unbleached All-Purpose Flour, divided
2 1/2 teaspoons salt
You will need to order or buy your “starter” or perhaps someone can give it to you. If not I recommend going to www.kingarthurflour.com Your order will take about 5-7 days. When your starter arrives you need to feed right away.
Starter Instructions
First Feeding:
1 cup of all purpose flour
1 cup of warm water
1. Your starter at room temperature: Stir the starter well and discard all
but 4 ounces (1/2 cup).
2. Add the water and flour. Mix until smooth, and cover. Repeat every 12
hours.
3. Remove 1 cup starter to bake with when it's* expanded and bubbly,*
(picture above)
4 . Feed the remaining starter immediately; revert to your normal 12-hour
schedule for subsequent feedings.
5. To store your starter in the refrigerator: Take the starter out of the
fridge. There may be a bit of light amber or clear liquid on top. Either
drain this off, or stir it in, your choice; it's alcohol from the
fermenting yeast.
6. Remove all but 4 ounces (1/2 cup) starter; see "tips," on the *King
Arthur website *for ideas on what to do with your discard( I use the
discard in pancakes and pizza dough)
7. Add the flour and lukewarm water to the remaining starter. Mix until
smooth, and cover.
8. Allow the starter to rest at room temperature (about 70°F) for at least 2
hours; this gives the starter a chance to warm up and start feeding. After
about 2 hours, refrigerate.
9. To ready your refrigerated starter for baking: Take the starter out of
the fridge, discard all but 4 ounces (1/2 cup), and feed it as usual.
10. Let it rest at room temperature for about 12 hours, until bubbly. Repeat
as necessary, every 12 hours, until you notice the starter doubling or
tripling in volume in 6 to 8 hours. That means it's strong enough to leaven
bread.
11. For the final feeding prior to baking, add enough flour and water to use
in your recipe, with a little left over to feed and maintain the starter
for the next time you bake.
12. For instance, if your recipe calls for 1 cup (about 8 ounces) starter,
add 4 ounces each water and flour. If your recipe calls for 2 cups (about
16 ounces) starter, add 8 ounces each water and flour.
13. Once the starter is bubbling and vigorous, remove what you need for the
recipe and set it aside. Feed the remaining starter as usual. 14.Mix until
smooth, and allow the starter to work for about 2 hours at room temperature
before putting it back in the refrigerator.
Bread Instructions
1. Combine the starter, water, and 3 cups (12 3/4 ounces, 362g) of the
flour. Beat vigorously for 1 minute.
2. Cover, and let rest at room temperature for 4 hours. Refrigerate
overnight, for about 12 hours.
3. Add the remaining 2 cups (8 1/2 ounces, 241g) flour, and the salt. Knead
to form a smooth dough.
4. Allow the dough to rise in a covered bowl until it's light and airy, with
visible gas bubbles. Depending on the vigor of your starter, this may take
up to 5 hours (or even longer), depending on how active your starter is.
5. For best results, gently deflate the dough once an hour by turning it out
onto a lightly floured work surface, stretching and folding the edges into
the center, and turning it over before returning it to the bowl. Adding
these folds will give you a better sense of how the dough is progressing,
as well as strengthen it.
6. Gently divide the dough in half.
7. Gently shape the dough into two rounds or oval loaves, and place them on
a lightly greased or parchment-lined baking sheet.
8. over with lightly greased plastic wrap and let rise until very puffy,
about 2 to 4 hours (or longer; give them sufficient time to become
noticeably puffy). Don't worry if the loaves spread more than they rise;
they'll pick up once they hit the oven's heat. Towards the end of the
rising time, preheat the oven to 425°F.
9. Spray the loaves with lukewarm water.
10. Slash the loaves. If you've made round loaves, try one slash across the
center, and a curved slash on each side of it; or slash in the pattern of
your choice. For oval loaves, two diagonal slashes are fine. Make the
slashes fairly deep; a serrated bread knife, wielded firmly, works well
here.
11. Bake the bread for 25 to 30 minutes, until it's a very deep golden
brown. Remove it from the oven, and cool on a rack.
12. Store bread, loosely wrapped in plastic, for several days at room
temperature; freeze for longer storage.
This is yummy……ENJOY
GETTING STARTED
Here is one of my favorite Sourdough Recipes;
EXTRA-TANGY SOURDOUGH BREAD
1 cup ripe (fed) sourdough starter
1 1/2 cups lukewarm water
5 cups King Arthur Unbleached All-Purpose Flour, divided
2 1/2 teaspoons salt
You will need to order or buy your “starter” or perhaps someone can give it to you. If not I recommend going to www.kingarthurflour.com Your order will take about 5-7 days. When your starter arrives you need to feed right away.
Starter Instructions
First Feeding:
1 cup of all purpose flour
1 cup of warm water
1. Your starter at room temperature: Stir the starter well and discard all
but 4 ounces (1/2 cup).
2. Add the water and flour. Mix until smooth, and cover. Repeat every 12
hours.
3. Remove 1 cup starter to bake with when it's* expanded and bubbly,*
(picture above)
4 . Feed the remaining starter immediately; revert to your normal 12-hour
schedule for subsequent feedings.
5. To store your starter in the refrigerator: Take the starter out of the
fridge. There may be a bit of light amber or clear liquid on top. Either
drain this off, or stir it in, your choice; it's alcohol from the
fermenting yeast.
6. Remove all but 4 ounces (1/2 cup) starter; see "tips," on the *King
Arthur website *for ideas on what to do with your discard( I use the
discard in pancakes and pizza dough)
7. Add the flour and lukewarm water to the remaining starter. Mix until
smooth, and cover.
8. Allow the starter to rest at room temperature (about 70°F) for at least 2
hours; this gives the starter a chance to warm up and start feeding. After
about 2 hours, refrigerate.
9. To ready your refrigerated starter for baking: Take the starter out of
the fridge, discard all but 4 ounces (1/2 cup), and feed it as usual.
10. Let it rest at room temperature for about 12 hours, until bubbly. Repeat
as necessary, every 12 hours, until you notice the starter doubling or
tripling in volume in 6 to 8 hours. That means it's strong enough to leaven
bread.
11. For the final feeding prior to baking, add enough flour and water to use
in your recipe, with a little left over to feed and maintain the starter
for the next time you bake.
12. For instance, if your recipe calls for 1 cup (about 8 ounces) starter,
add 4 ounces each water and flour. If your recipe calls for 2 cups (about
16 ounces) starter, add 8 ounces each water and flour.
13. Once the starter is bubbling and vigorous, remove what you need for the
recipe and set it aside. Feed the remaining starter as usual. 14.Mix until
smooth, and allow the starter to work for about 2 hours at room temperature
before putting it back in the refrigerator.
Bread Instructions
1. Combine the starter, water, and 3 cups (12 3/4 ounces, 362g) of the
flour. Beat vigorously for 1 minute.
2. Cover, and let rest at room temperature for 4 hours. Refrigerate
overnight, for about 12 hours.
3. Add the remaining 2 cups (8 1/2 ounces, 241g) flour, and the salt. Knead
to form a smooth dough.
4. Allow the dough to rise in a covered bowl until it's light and airy, with
visible gas bubbles. Depending on the vigor of your starter, this may take
up to 5 hours (or even longer), depending on how active your starter is.
5. For best results, gently deflate the dough once an hour by turning it out
onto a lightly floured work surface, stretching and folding the edges into
the center, and turning it over before returning it to the bowl. Adding
these folds will give you a better sense of how the dough is progressing,
as well as strengthen it.
6. Gently divide the dough in half.
7. Gently shape the dough into two rounds or oval loaves, and place them on
a lightly greased or parchment-lined baking sheet.
8. over with lightly greased plastic wrap and let rise until very puffy,
about 2 to 4 hours (or longer; give them sufficient time to become
noticeably puffy). Don't worry if the loaves spread more than they rise;
they'll pick up once they hit the oven's heat. Towards the end of the
rising time, preheat the oven to 425°F.
9. Spray the loaves with lukewarm water.
10. Slash the loaves. If you've made round loaves, try one slash across the
center, and a curved slash on each side of it; or slash in the pattern of
your choice. For oval loaves, two diagonal slashes are fine. Make the
slashes fairly deep; a serrated bread knife, wielded firmly, works well
here.
11. Bake the bread for 25 to 30 minutes, until it's a very deep golden
brown. Remove it from the oven, and cool on a rack.
12. Store bread, loosely wrapped in plastic, for several days at room
temperature; freeze for longer storage.
This is yummy……ENJOY
Stuffed Acorn Squash
Stuffed Acorn Squash
Preheat oven to 375 degrees
INGREDIENTS
2 acorn squash (1 1/2 pounds)
1/4 cup of Grape-seed oil
1 veggie cube (for broth)
1/4 of a whole white onion
1 large clove of garlic
1 medium red pepper
3/4 cup of fresh tomatoes
1 cup of chopped celery
1 bunch of Rapini
1 meatless Italian spicy sausage
3/4 of cook Couscous
1/4 teaspoon of red pepper flakes
1/2 teaspoon of lemon pepper seasoning
1 teaspoon of oregano, sage, and rosemary seasoning.
1 teaspoon of Himalayan salt
Wash and cut squash in half. Place face down in a baking pan. Fill half way with water add a teaspoon of salt.
Bake in oven until tender about 40 min.
Place 1 3/4 cup of water in a 2 quart pan with a pinch of salt. When water boils add 1/2 cup of Couscous, cook until
tender about 20-25 minuets. Drain and set aside.
Using a large skillet heat oil, add chopped onions and sauté until clear(make sure not to have heat to high).Add veggie cube to
1 cup of hot water and mixed well. Pour over onions and simmer fir 5 minuets. Add garlic, chopped red peppers and mince garlic. Add fresh chopped tomatoes, celery and spices.Wash and clean Rapini (cut 2 inches off of Rapini stems)
Chop meatless sausage finely and add to veggie mixture. Add couscous and cover, cook another 5 minuets.
Scoop out acorn squash and add to veggie mixture. Then spoon into acorn squash shell. Bake for
20 minuets at 350 degrees.Serve hot you can sprinkle with parmesan cheese or parsley.
All Recipes Created by Adriana for her up-coming cookbook
Preheat oven to 375 degrees
INGREDIENTS
2 acorn squash (1 1/2 pounds)
1/4 cup of Grape-seed oil
1 veggie cube (for broth)
1/4 of a whole white onion
1 large clove of garlic
1 medium red pepper
3/4 cup of fresh tomatoes
1 cup of chopped celery
1 bunch of Rapini
1 meatless Italian spicy sausage
3/4 of cook Couscous
1/4 teaspoon of red pepper flakes
1/2 teaspoon of lemon pepper seasoning
1 teaspoon of oregano, sage, and rosemary seasoning.
1 teaspoon of Himalayan salt
Wash and cut squash in half. Place face down in a baking pan. Fill half way with water add a teaspoon of salt.
Bake in oven until tender about 40 min.
Place 1 3/4 cup of water in a 2 quart pan with a pinch of salt. When water boils add 1/2 cup of Couscous, cook until
tender about 20-25 minuets. Drain and set aside.
Using a large skillet heat oil, add chopped onions and sauté until clear(make sure not to have heat to high).Add veggie cube to
1 cup of hot water and mixed well. Pour over onions and simmer fir 5 minuets. Add garlic, chopped red peppers and mince garlic. Add fresh chopped tomatoes, celery and spices.Wash and clean Rapini (cut 2 inches off of Rapini stems)
Chop meatless sausage finely and add to veggie mixture. Add couscous and cover, cook another 5 minuets.
Scoop out acorn squash and add to veggie mixture. Then spoon into acorn squash shell. Bake for
20 minuets at 350 degrees.Serve hot you can sprinkle with parmesan cheese or parsley.
All Recipes Created by Adriana for her up-coming cookbook
Rotoli di Melanzane
1 Large Eggplant
Olive Oil
Grape Seed oil
1/2 cup of White Wine
1 cup of Italian Parsley
3/4 Cup of Italian Bread crumbs
3/4 Cups of Parmesan Reggiano
3/4 Cups of Currents
1/2 White onion
1 cup of Pine Nuts
1 Fennel Bulb
1/2 cup of tomato sauce
3/4 cups of dried tomatoes in oil
1 teaspoon each of salt and garlic powder
1/2 teaspoon black pepper
1/2 fresh Basil
One large eggplant. Slice 1/8 inch thick. Soak in water for one hour.
Drain and pat dry.
Use a cookie sheet or something similar.
Place on baking pan
Brush eggplant with olive oil
turn over and brush the other side. Sprinkle with garlic salt or powder.
Broil under the broiler for about three minutes or until lightly golden brown on each side.
Use a half white onion and a fennel bulb
Chop finely onion and fennel, sauté in grape-seed oil.
Add White Wine
Cook onions and fennel until clear. Remove from heat.
Add one cup of chopped parsley
One cup of pine nuts.
3/4 cup of currents.
3/4 cup of Italian breadcrumbs
1/2 cup parmesan Reggiano
1 teaspoon each of salt, garlic powder.
1/2 teaspoon Black Pepper
2 Tablespoons of tomato sauce
Mix all ingredients well.
To assemble:
Place about 1 Tablespoon of Pine Nut Mixture in the center of your broiled eggplant.
Roll up like a crepe
Place in a Baking dish, finish rolling all of your eggplant.
Make a simple sauce of tomato sauce and sun-dried tomatoes with basil.
Spread lightly on top of rolled eggplants and sprinkle with parmesan Reggiano cheese.
You could serve as is.
Or you can bake at around 300 for 15 minutes.
Top it with fresh basil ( do place basil in oven will turn brown)
1 Large Eggplant
Olive Oil
Grape Seed oil
1/2 cup of White Wine
1 cup of Italian Parsley
3/4 Cup of Italian Bread crumbs
3/4 Cups of Parmesan Reggiano
3/4 Cups of Currents
1/2 White onion
1 cup of Pine Nuts
1 Fennel Bulb
1/2 cup of tomato sauce
3/4 cups of dried tomatoes in oil
1 teaspoon each of salt and garlic powder
1/2 teaspoon black pepper
1/2 fresh Basil
One large eggplant. Slice 1/8 inch thick. Soak in water for one hour.
Drain and pat dry.
Use a cookie sheet or something similar.
Place on baking pan
Brush eggplant with olive oil
turn over and brush the other side. Sprinkle with garlic salt or powder.
Broil under the broiler for about three minutes or until lightly golden brown on each side.
Use a half white onion and a fennel bulb
Chop finely onion and fennel, sauté in grape-seed oil.
Add White Wine
Cook onions and fennel until clear. Remove from heat.
Add one cup of chopped parsley
One cup of pine nuts.
3/4 cup of currents.
3/4 cup of Italian breadcrumbs
1/2 cup parmesan Reggiano
1 teaspoon each of salt, garlic powder.
1/2 teaspoon Black Pepper
2 Tablespoons of tomato sauce
Mix all ingredients well.
To assemble:
Place about 1 Tablespoon of Pine Nut Mixture in the center of your broiled eggplant.
Roll up like a crepe
Place in a Baking dish, finish rolling all of your eggplant.
Make a simple sauce of tomato sauce and sun-dried tomatoes with basil.
Spread lightly on top of rolled eggplants and sprinkle with parmesan Reggiano cheese.
You could serve as is.
Or you can bake at around 300 for 15 minutes.
Top it with fresh basil ( do place basil in oven will turn brown)
Blueberry Cobbler Serves 6
Preheat Oven 375 degrees
3/4 cup of Butter /Spectrum Organic All Vegetable Shortening (both of great) 1 3/4 cup of White Pastry Flour
3/4 cups of Rolled Oats ( do not get oats that are cut to thick)
1 Tablespoon of grated lemon rind
2 Teaspoons of Allspice
1/2 of Walnuts chopped ( nuts of your choice ok) 1/2 of Sugar (add more sugar if you like sweeter) 1 Teaspoon of Baking Powder
16-20 ounces of frozen fruit Mixed Blueberries and blackberries ( fruit of your choice) You can use fresh fruit just add a little more flour to your fruit.
Mix 1 Tablespoon of flour with frozen fruit
1Tablespoon of wine, sherry or brandy
Place butter and flour in the bowl mix well with a pastry blender or large fork. The mixture should be crumbly. Add more butter or shortening if to dry. Add baking powder and oats, mix well. Add sugar, lemon rind and allspice.
The dough should clump together, if it does not, add a little grapeseed oil. Mix oil into your flour/oat mixture.
(I will send you a Video on this if needed) Place in 8X12 Baking Dish
Place fruit in the dish, it should be not less than 2 inches thick,if needed add more fruit. Place your Oatmeal Crumb mixture on top, add chopped walnuts.
Bake 30 minutes, crust should be golden brown and crunchy
