GREENHOUSES AUSTRALIA - WINTER GARDENZ - Recipies from Winter Gardenz Australia

Citrus Fennel and Avocado Salad

8/8/2015

Ingredients

An assortment of citrus, totaling about 2½ to 3 pounds
8 navel oranges
3 mandarins
1 blood orange
½ fennel bulb, very thinly sliced
1 avocado, peeled, pitted and sliced
½ shallot, peeled and very thinly sliced
⅓ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
Kosher salt and freshly cracked black pepper
¼ cup mint leaves
Reserved fennel fronds

Instructions

1.Slice the peels off of the citrus and place in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers.

2. In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper.

3. Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.

Spring Peas with New Potatoes, Herbs and Watercress

7/8/2015

Spring Peas with New Potatoes, Herbs and Watercress

INGREDIENTS

4 cups of water
1/2 pound small new potatoes
Salt
4 cups shelled early spring peas or two 10-ounce packages frozen baby peas
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium leek, white and tender green parts only, thinly sliced crosswise
2 tablespoons chopped mint
2 tablespoons chopped chives
1 teaspoon fresh lemon juice
Freshly ground pepper
2 medium bunches of watercress, large stems discarded and leaves coarsely chopped (2 cups)

INSTRUCTIONS

Bring the water to a boil in a medium saucepan. Add the potatoes and a pinch of salt. Cook over moderately high heat until fork-tender, about 20 minutes. With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.
Add 1 teaspoon of salt to the potato water and bring to a boil. Add the peas and cook over moderately high heat until tender, about 5 minutes. Meanwhile, in a large skillet, melt the butter in the olive oil. Add the leek and cook over low heat, stirring occasionally, until tender, about 5 minutes. Reserve 1/2 cup of the potato cooking water, then drain the peas and add them to the skillet.
Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring. Add the mint, chives and lemon juice and season with salt and pepper. Remove the skillet from the heat and stir in the watercress. Transfer the vegetables to a warmed bowl and serve.

Spring Veggie Bowls with Lemon Tahini Dressing

7/8/2015

Ingredients:

1 cup brown rice {or quinoa}
3 cups water {or, if using quinoa use 2 cups water instead}
6 carrots, peeled and sliced into 2″ pieces
6 small beets, sliced + greens
20 asparagus, sliced into 2″ pieces
2 cups kidney beans or chickpeas, optional
2 tbsp olive oil
4 tbsp fresh lemon juice, about 1 large lemon
1/2 cup tahini
1/4 cup warm water
2 cloves garlic, minced

Directions:

Combine the brown rice and water in a medium pot. Add a pinch of salt and bring to a boil. Reduce heat, cover and let simmer for 45 minutes, or until rice has absorbed all water. If using quinoa, simmer uncovered for about 20 minutes before fluffing with a fork.
Meanwhile, preheat oven to 400 degrees and line two baking sheets with parchment paper.
Drizzle the olive oil over the carrots, beets and asparagus. Roughly chop the beet greens and set aside for the time being.
Place the beets and carrots on one sheet tray and the asparagus on the other tray. Place both trays in the oven. Roast the beets and carrots for 20 minutes and the asparagus for 15 minutes – until tender.
While the veggies are in the oven, whisk together the dressing. Combine the lemon juice, tahini, warm water and garlic in a small bowl and whisk until smooth. The dressing should be slightly runny.
Heat up a small splash of olive oil over medium high heat. When hot, add the beet greens with a tiny pinch of salt and saute until tender and wilted – about 4 minutes. Remove from heat.
To assemble the bowls, place brown rice or quinoa on the bottom then top with veggies, beet greens and beans, if using. Drizzle with dressing. Enjoy!

Guiltless Cauliflower Alfredo Sauce 

7/8/2015

Guiltless Cauliflower Alfredo Sauce

Ingredients: 

2 Cauliflower, Cooked 
1 1/4 C. Fat Free Milk
 3 Oz. Fat Free Cream Cheese 
1 Tbsp. Flour 
1 Tsp. Salt
1 Tbsp. Light Butte
3 Garlic Cloves, Mince
1 C. 2% Milk Italian Cheese Blend, Shredded

Directions:

Place the cauliflower, milk, cream cheese, flour and salt into a blender or food processor and blend until smooth. In a large sauce pan, melt the butter over medium-high heat and add in the garlic. Sauté for a few seconds, careful not to burn.
Add the cauliflower mixture to the pan and cook, stirring constantly for 3-4 minutes or until be begins to come to a simmer. Continue to stir, cooking for a few more minutes to allow the sauce to thicken.
Once thickened, remove the pan from the heat and add in the cheese. Stir and cover immediately. Let the sauce stand for 10 minutes before using. The sauce will continue to thicken while it sits.

Lemon Cream Pie

7/8/2015

Ingredients:

For the Graham Cracker Crust

14 whole graham crackers, about 7 ounces
6 tablespoons melted butter
1/4 cup sugar
Pinch of salt
1/2 teaspoon cinnamon
1 teaspoon water

For the Lemon Cream Pie Filling

2 cups heavy cream
1 teaspoon vanilla
3 tablespoons granulated sugar
5.1 ounce box instant vanilla pudding (not lemon)
1 cup cold milk
1/2 cup fresh squeezed lemon juice
12 ounces cream cheese, softened
White chocolate curls and crushed graham cracker for garnish

Directions:

Preheat the oven to 375 degrees F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 teaspoon of water and pulse a couple more times.
Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake for 8-10 minutes. Cool completely.
For the Lemon Cream Pie Filling: Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla extract, until firm. Scoop into a separate bowl and chill. Then mix the instant pudding and milk in another bowl, until well combined.
Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the pudding. Scrape the bowl and beat until completely smooth. Then slowly beat in the lemon juice.
Using a spatula, fold in half the whipped cream. Scoop the lemon cream pie filling into the pie crust. Smooth the filling and top with the remaining whipped cream. If desired sprinkle the top with crushed graham crackers and white chocolate shavings. Cover gently with plastic wrap, and chill for at least two hours. Serve cold.

Avocado Cilantro Lime Salad Dressing

6/8/2015

INGREDIENTS

2 tbsp. lime juice
¼ cup orange juice
¼ cup extra virgin olive oil
1 tbsp. apple cider vinegar
1 tbsp. honey
½ tsp. salt
¼ tsp. ground black pepper
½ cup loosely packed cilantro leaves
1 ripe avocado, skin and pit removed

INSTRUCTIONS

Place all of the ingredients into a blender and blend until smooth.

NOTES

If you would like a thinner dressing, add a little extra juice or water to thin it out.

Broccoli and Cheddar Quinoa Bites

6/8/2015

Broccoli and Cheddar Quinoa Bites

Baked broccoli and cheddar quinoa bites make a great light, tasty and healthy snack.

Ingredients

2/3 cup quinoa, rinsed
1 cup water
2 cups broccoli, chopped
2 cups cheddar cheese, shredded
2 eggs, lightly beaten
1 tablespoon grainy mustard
salt, pepper and cayenne to taste

Directions

1. Bring the quinoa and water to a boil, reduce the heat, simmer until tender and the water has been absorbed, about 15 minutes and let cool.

2. Mix everything, spoon into mini muffin pans and bake in a preheated 350F/180C oven until lightly golden brown on top, about 15-20 minutes.

Option: Add 1 cup finely diced ham.

Option: Add 1 cup rinsed white beans.

Spring Vegetable Pad Thai

5/8/2015

Ingredients

8 oz. thin flat rice noodles
2 T shredded salted radish (soaked in water)
2 T dried, toasted shrimp (medium or small)
¼ C tamarind concentrate
⅓ C palm sugar or brown sugar
3 T fish sauce
½ C water
½ C extra firm tofu
½ C scallions or garlic chives
1 Egg
1-2 C bean sprouts ( plus more for garnish)
8-10 medium shrimp- peeled and de-veined ( raw or cooked)
1 Cup fresh peas ( or snap peas, or snow peas,)
1 Cup asparagus ( or green beans, or mushrooms)
⅓ cup roasted chopped peanuts
1 lime- sliced for garnish
3 T peanut oil ( or vegetable oil)
toasted chili powder or chili flakes

Instructions

1. Soak the rice noodles in a large bowl of lukewarm water for 20 minutes ( time this )

2. Soak the salted radish in a small bowl of lukewarm water for 10 minutes.

3. Toast the dried shrimp in a skillet until crispy, medium heat, 4 minutes, chop.

4. Mix tamarind concentrate, fish sauce, sugar and water in a small bowl, set aside.

5. Pat dry tofu with paper towels, pressing down to release water, and cut into 1inch long strips, ⅓ inch thick. ( see photo).

6. Chop scallions and peanuts, set aside. Slice limes.

7. Place tofu, salted shrimp and drained radish, next to stove, and have metal spatula handy. Drain the noodles, keep in the same bowl, placing the sprouts in the bowl with them. ( After 20 minutes, the noodles will still be somewhat firm but flexible– they will soften up in the wok- be sure to soak the entire 20 minutes.)

7. In a wok, heat oil on high heat until smoky. Swirl it around to coat sides. Add egg, and let it bubble and sizzle.

8. Still on high heat, add the tofu, radish and dried shrimp, around and next to the egg, stirring everything but the egg. When the edges of the egg crisp, flip the egg over and break up into a few pieces with the metal spatula, then stir and flip everything together, stirring until the tofu starts to brown- about 1-2 minutes.

9. Add the drained noodles and bean sprouts, and stir constantly, flipping the noodles continuously for 1 minute.

10. Add the shrimp, peas, asparagus and the tamarind sauce into the wok, and keep stirring and flipping, until the shrimp are cooked thru, the noodles softened, and the liquid evaporated, about 3-4 minutes. Toss in the scallions and ½ the peanuts. Serve immediately, garnishing with lime wedges, fresh bean sprouts and chili flakes.

Rhubarb Bars

5/8/2015

INGREDIENTS

For the crust

1 and ½ cups flour
¾ cup cold butter, cubed
¼ cup powdered sugar

For the filling

3 large eggs, beaten
2 cups white sugar
½ cup flour
½ tsp salt
4 cups rhubarb, diced

INSTRUCTIONS

1. Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.

2. Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.

3. While the crust is in the oven, mix together eggs, sugar, flour and salt.

4. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set.

5. Cool and cut into bars.

Zucchini and Sweet Potato Recipe

5/8/2015

Zucchini and Sweet Potato Recipe

Ingredients

2 tbsp butter or coconut oil
8 eggs
1 large sweet potato, peeled and cut in slices
2 sliced zucchinis
1 sliced red bell pepper
2 tbsp fresh parsley
Salt and pepper to taste.

Preparation

Heat a pan over a medium-low heat;
Add the oil and sweet potato slices and cook until soft, about 8 minutes;
Add the zucchini and red bell pepper slices and cook for another 4 minutes;
While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
Season the egg mixture with salt and pepper and add to the cooking veggies;
Cook on low heat until just set, about 10 minutes;
Finish the frittata until golden under a heated broiler.

Cut the finished frittata into wedges and serve with fresh parsley.

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