Simple, vegetarian recipes found for and cooked at our Co-op.

Friday, May 28, 2010

Tomato Soup

So tonight was another guff cooking adventure. I decided to make tomato soup using a recipe I found on the Food Network as my template. It actually came out really well and I'm pretty happy with it. I just hope everyone else likes it too.

soup is really hard to take pictures of...

Tomato Soup:

(Serves 24)
  • 2 pound can chopped tomatoes
  • 2 cups vegetable oil
  • Salt and freshly ground black pepper
  • 3 large carrots, diced
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 3 bay leaves
  • 2 tbs dry basil leaves

You'll need to: 

  1. Preheat oven to 450 degrees F.
  2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the oil and roast until caramelized, about 15 minutes.
  3. Meanwhile, in a saucepan, heat remaining olive oil over low heat. 
  4. Add the carrots, onion and garlic, cook until softened, about 10 minutes. 
  5. Add the roasted chopped canned tomatoes, reserved tomato juices and bay leaves
  6. Simmer until vegetables are very tender, about 15 to 20 minutes. 
  7. Stir in the basil 
  8. Puree in a blender or food processor until as liquidey as your blender will blend it 
  9. Add water until the soup reaches the consistency you want. I added 2 quarts water to 2 quarts tomato soup. 

Wednesday, May 26, 2010

Martha Stewart Is My Home Girl:

For real. She is. I don't know why everyone hates on Martha all the time because she's awesome. My Martha Stewart Baking Handbook has got to be the greatest cookbook ever written and I love it dearly. Sadly, it is not really mine and belongs to the library. I'm going to be heartbroken when I have to return it next week.  I've been baking a lot with the recipes from the book and here's one that I made last week: 

the dough, it has risen!

nice buns, eh?

Flax Seed Multi Grain Rolls 

You'll need: 

  • 2/3 cup oats
  • 1/4 cup flaxseed
  • 1/2 cup boiling water
  • 1 cup hot milk 
  • 1/4 ounce dry yeast
  • 1/4 cup honey
  • 2 large eggs lightly beaten
  • 1 large egg yolk 
  • 1 pinch pepper
  • 1 pinch salt 
  • 3 cups whole wheat flour 
  • 1 tbs coarse salt 

You should: 

  1. Put flaxseeds in a bowl and cover with boiling water. Set the bowl aside to cool entirely. The water should absorb within 5 minutes. 
  2. In a bowl whisk together the milk, yeast and honey. Let it rest for 5 minutes until foamy. 
  3. Add whole eggs, oats, flour, seed mixture, pepper, and salt. If you have an electric mixer, now would be a great time to use it. Sadly, I don't so I just mixed it with a large wooden spoon like in the olden days. 
  4. Slowly add the whole wheat flour, 1/2 cup at a time until a soft dough forms. Be careful not to over-mix the dough because then it'll lose its elasticity and before gross and icky. 
  5.  Place the dough in a lightly oiled bowl and cover with a lid or plastic wrap. Put it in a warm place to rise. I usually put mine above the oven on a shelf because thats the warmest place in the kitchen. In the winter, by the heater is a good spot. 
  6. Leave the dough until it doubles in bulk; it usually takes 1 1/2 to 2 hours for it to rise. 
  7. Divide the dough into fist size balls and place them in 2 olive oiled cake pans.  Cover the pans and let rise until the dough doubles again in bulk. This should take about 20-25 minutes. 
  8. By the way- now is an excellent time to preheat the oven to 375 degrees 
  9. Meanwhile, in a small bowl whisk together the egg yolk and 1 tbs water
  10. When the dough is done rising, brush the rolls with the egg wash, sprinkle with seeds and salt. 
  11. Bake the rolls until they are dark brown in colour, about 20 minutes.
  12. Let the rolls cool for 15 minutes without removing them from the pans before unmolding and serving. 

Tuesday, May 25, 2010

Sunshine's Korean Food

I don't know what it is but I took a picture.


In preparation for Saturday night's dinner party, we all attempted to make crepes. The theme for Saturday is "Cooking Around the World: France" and we're going to have ratatouille and crepes. 
The crepes actually came out pretty well, the first one was a little thick and burnt but we soon caught the hang of it.  We made our test-run crepes plain and didn't put any toppings on them. But afterall, it was just a test run.  

Did I mention that Sarah was back from Germany? 

I love cast-iron pans

Okay, so it got a little burnt...

Ten Wonderful Crepes 

You'll need: 

  • 2 1/2 cups flour, sifted
  • 5 eggs
  • 1 1/4 cups milk 
  • 1 1/4 cups water 
  • 1/2 tsp salt 
  • 1/4 cup butter and some to coat the skillet 

1.    In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2.   Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

  1. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

More Posts Coming Soon!

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