Recipes of the Week–August 18, 2014

Quinoa & Veggie Collard Wraps www.queenofquinoa.me/2014/08/quinoa-veggie-collard-wraps/    

·       2 collard leaves

·       1/4 cup hummus, divided

·       1/4 cup cooked quinoa, divided

·       Veggies for topping (cucumber, carrot, tomato, etc.)

Rinse and dry your collard leaves, chop off the large stem at the bottom and shave off the thicker part that goes up into the leaf so it's easier to wrap.

Lay collard down stem side up. Spread 2 tablespoons of hummus in the center of each leaf (following the stem), top with 2 tablespoons of quinoa and desired veggies.

To wrap, turn the collard so the stem and hummus-veggie pile is perpendicular to your body. Fold in the sides, fold the side closest to you over the veggies, then continue rolling until everything is nice and snug inside.

Slice in half on the diagonal, and secure with toothpicks if needed.

Notes  If you find the wraps to be too bitter tasting, you can quickly blanch them in boiling water before wrapping. Simply drop in a pot of boiling water for 10 - 15 seconds, then transfer to an ice bath and let cool. Remove and pat dry before assembling.

Collard Green Salad http://www.fromcalculustocupcakes.com/collard-green-salad/

·       1 pound collard greens, chopped and coarse stems removed

·       1 yellow bell pepper, cut into strips and then each strip cut in half

·       2 tomatoes cut into 8 wedges each

·       3 tablespoons olive oil

·       ½ cup apple cider vinegar

·       2 tablespoons soy sauce

·       1 tablespoon honey

·       salt and pepper to taste  

Massage the olive oil into the collard greens until they are dark and soft (about 5 minutes).

Stir peppers into the greens.

Whisk together vinegar, soy sauce, and honey. Pour over greens and peppers and toss to coat.

Refrigerate for about 2 hours.

Just before serving, stir in tomatoes.

Season with salt and pepper to taste.

 

Spicy Sautéed Celery from: www.yummly.com/recipe/Spicy-Sauteed-Celery-Martha-Stewart-241062?columns=3&position=2%2F60

·       1 tbsp unsalted butter

·       2 garlic cloves (thinly sliced)

·       1 bunch celery (cut into 1/2-inch pieces)

·       1/4 tsp red pepper flakes coarse salt

In a large skillet, melt butter over medium. Add garlic and cook, stirring, until lightly browned, about 2 minutes. Add celery and cook, stirring occasionally, until crisp-tender, 6 minutes. Add red-pepper flakes and season with salt.

 

Grilled cucumber and walnut salad from: www.theguardian.com/lifeandstyle/2014/aug/15/cucumber-recipes-soup-jelly-stewed-pickle-mary-ellen-mctague

Grill the cuke on a barbecue or stove-top griddle. This salad is excellent with fried, chargrilled or barbecued fish.

·       1 cucumber
25ml white-wine vinegar
25g Dijon mustard
5g salt
100ml extra-virgin olive oil 30g walnut halves, toasted at 180C for five minutes, roughly chopped

Light the barbecue/heat the griddle. Peel the cucumber, trim off the ends and cut into four roughly equal-sized cylinders. Roll the outside and each end of each cucumber barrel over the hot grill to char, then set aside until cool enough to handle and cut into 5cm-thick discs. Whisk the vinegar, mustard, salt and oil, to emulsify, then stir in the walnuts. Pour the vinaigrette over the cukes, stir and leave to sit for 10 minutes. Taste, add extra salt as required and serve.

Zucchini Cupcakes from www.tasteofhome.com/recipes/zucchini-cupcakes#ixzz3AbLrmrzU

• 3 eggs
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini

CARAMEL FROSTING:

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners' sugar

In a large bowl, beat the eggs, sugar, oil, orange juice and extract.

Combine dry ingredients; gradually add to egg mixture and mix well.

Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for

20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan.

Bring to a boil over medium heat; cook and stir for 2 minutes or

until thickened. Remove from the heat; stir in vanilla. Cool to

lukewarm.

Gradually beat in confectioners' sugar until frosting reaches

spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

 

Sweet Corn and Squash Fritters with Avocado Crema

From: http://www.austin360.com/weblogs/relish-austin/2014/aug/12/recipe-week-sweet-corn-and-squash-fritters-avocado/

·       2 small ears corn, preferably white, husks and silk removed
1/2 cup grated zucchini
1/2 cup grated yellow squash (any summer squash will work here)
1/2 to 1 small jalapeño, seeded and minced
5 green onions, white and pale green parts only, thinly sliced
1/4 cup chopped fresh basil
3 Tbsp. chopped fresh cilantro
1 tsp. fine sea salt
1 egg, beaten
1/4 to 1/2 cup all-purpose flour
3 Tbsp. extra-virgin olive oil
For the avocado crema:
1 avocado, diced
1/2 cup plain Greek yogurt
1 Tbsp. freshly squeezed lime juice
1/4 tsp. fine sea salt
Basil leaves, cut into thin ribbons (chiffonade)

Stand the ears of corn upright in a large bowl. Using a very sharp knife, slowly slice the kernels of corn from the cob and into the bowl. Add the zucchini, yellow squash, jalapeño, green onions, basil, cilantro and salt. Add the egg and mix until evenly combined. Add 1/4 cup of flour, mixing again until combined. If your batter is on the wet side, continue adding flour in 1 tablespoon increments, using no more than 1/2 cup of flour. The consistency of the batter should be moist, but more vegetable than batter. Set aside to rest for about 10 minutes.

While the batter rests, make the crema by combining the avocado, yogurt, lime juice, and salt in a bowl. Blend with an immersion blender or in a food processor until creamy. Set aside.

In a large heavy skillet over medium heat, heat 1 tablespoon of the olive oil. Working in batches, measure a scant ¼ cup of the batter for each fritter and drop it into the pan, lightly pressing with a spatula. Cook 3 to 4 fritters at a time, undisturbed, for 4 to 5 minutes, until the edges are lightly browned. Flip and cook the other side for about 4 minutes more. Place the fritters on a paper towel — lined plate. Repeat with the remaining batter, adding another tablespoon of oil to the pan at the start of each batch.

Serve the fritters warm, topped with the crema and basil. Makes about 10 fritters.