Recipe Index

Roasted Carrot Soup
Popovers
Baby Zucchini And Avocado Tatare
Baked Oatmeal
Portobello Mushroom Stroganoff
Sweet Pea Mash
Spinach And Feta Pasta Salad
Cinnamon Baked Apples
Tuscan Bean & Kale Soup
Orange & Blackberry Tart
Crustless Broccoli And Cheese Quiche
International Potato Cake
Popover Pancake With Honey Spiced Blueberry's
Harissa Roasted Cauliflower And Chickpeas With Coconut Sauce


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Recipe Index

Roasted Carrot Soup
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 2-15

1 Lb. Carrots, Peeled And Cut To 3" 2 Cups Vegetable Stock
1 Tablespoon Olive Oil 1 Tsp Kosher Salt
1 Tablespoon Unsalted Butter 1/8 Tsp. White Pepper, Ground
1/2 Onion, Diced 2 Tablespoon Chives, Chopped
1 Rib Celery, Diced Into 1/2" 2 Tablespoon Basil, Chopped
-Pieces 1/2 Can Coconut Milk
1 Clove Garlic, Minced

Heat oven to 375 degrees

1. Put carrots on a cookie sheet or backing dish in a single layer without touching. Drizzle olive oil over the carrots and toss to coat well. Place pan into the oven once heated and stir once halfway through roasting, until they're tender, blistered, and lightly browned in a few places, about 1 hour.

2. Melt the butter in a medium heavy sauce pan set over medium heat. Add the onions and cook until it's translucent and fragrant, 2-3 minutes. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4-5 minutes. Add the roasted carrots, broth, salt pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until carrots are very tender, about 45 minutes. Turn off the heat and let the liquid cool somewhat.

3. Puree the soup in a blender in batches, never filling the blender more than a third full, and holding down on the lid to prevent the soup from flying out. If serving immediately, return the soup to the pot and reheat gently, add the coconut milk and continue to warm, if it is to thick for your taste after adding coconut milk add additional water slowly until satisfied with texture. Garnish with chives and basil. Ortherwise, refrigerate for up to five days: reheat gently and add salt to taste.


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Popovers
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 2-15. The popovers were amazing and popped higher than I imagined they would. Great recipe, I couldn't find my original and search the internet and found this one. So glad I now have it and can make adaptations.

4 Eggs, Warmed In A Cup Of Hot 1 1/2 Cups Unbleached All-Purpose
-Water 10min. -Flour
1 1/2 Cups Milk 2%, Lukewarm 3 Tablespoon Butter, Melted
1/2 Tsp Salt

Heat oven to 450 degrees

1. Position a rack on the lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be tool close to the top of the oven, as they'll burn.

2. Use a standard 12 cup metal muffin tin ( cups are close to 2 1/2 " wide x 1 1/2" deep) or a six cup popover tin. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.

3. Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg milk are well combined, with no streaks in the yolk showing.

4. Add the flour all at once, and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are OK. If you are using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 - 30 seconds at high speed, till frothy.

5. Stir in the melted butter, combining quickly.

6. Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.

7. Make absolutely certain you oven is at 450 degrees. Place the pan on a lower shelf of the oven.

8. Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350 degrees ( again without opening the door), and bake for an additional 10-15 minutes, until they're a deep golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' tops from direct heat.

9. If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.

10. If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes). If you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer.

Tips from other Bakers:

* For cheese popovers, add 1/4 of Vermont Cheese Powder to the batter along with the flour.
* For herbed popovers; stir 1 1/2 tsp. of Pizza Seasoning, or your favorite dried herbs, into the batter along with flour.
* Want to make the batter in a blender? Go for it. Blend eggs, milk, and salt; add flour, blending till smooth; then add the melted butter at the end, blending till frothy.
* Serve with honey butter or maple butter: 1/4. stick softened butter mixed with 1/8 teaspoon salt and 2-3 tablespoons honey or maple syrup.




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Baby Zucchini And Avocado Tatare
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 2-15

2 Small Orange And Red Specialty -For Garnish
-Peppers, Sliced 1 Tablespoon Chives, Minced + 4
2 Firm Avocados, Finely Diced -Single For Garnish
4-5 Baby Zucchini, Finely Diced 1 Tsp Agave Syrup
2 Tablespoon Lemon Juice 2 Tsp Coarse Salt
2 Tablespoon Basil, Finely Chopped Fresh Ground Black Pepper
1 Tablespoon Olive Oil, Plus More

1. In a large bowl, mix the vegetables together.

2. In a small glass measuring cup combine all the other ingredients and blend well, then pour over vegetables.

3. Garnish with whole chives, additional pepper and a drizzle of olive oil.


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Baked Oatmeal
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 11-8-14

2 Eggs 2 Teaspoon Baking Powder
1 Cups Milk 1 Teaspoon Salt
1/2 Cups Oil 3 Cups Organic Oatmeal
3/4 Cups Brown Sugar, Lightly 1/2 Cups Raisins
-Packed 1 Teaspoon Cinnamon

1. Pre-heat oven to 350 degrees . Beat the eggs, then add milk, oil, brown sugar, baking powder, and salt, mix.
2. Stir in remaining ingredients and pour into a greased 9x9 pan. Bake for about 25 minutes until nicely browned. Serve warm with milk. Leftovers can be re-heated in microwave and tastes just as good.


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Portobello Mushroom Stroganoff
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 2-15

3 Tablespoon Butter 1 1/2 Cups Vegetable Broth
1 Large Onion, Chopped 1 1/2 Cups Sour cream
3/4 Pounds Portobello Mushrooms, 1/4 Cups Fresh Parsley, Chopped
-Sliced 8 Oz Dried Egg Noodles

1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.

2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl and set aside.

3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.

4. Remove the pan from the heat, stir together the sour cream and flour, then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.


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Sweet Pea Mash
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 2-15

3 1/3 Cups Peas, Frozen 1/4 Teaspoon White Pepper
3 Tablespoon Water 1/4 Cups Scallions (Green Onions)
1/4 Teaspoon Salt 2 Slices Bacon (if Vegetarian Use
2/3 Cups Sour Cream, Reduced Fat -Red Peppers), Roasted

1. Heat peas, water and salt in a medium saucepan over medium-high heat, stirring often, until the peas are heated through, 6 to 10 minutes.

2. Transfer to a food processor; pulse with sour cream and pepper until a chunky puree forms. Pulse in scallion greens and bacon or peppers.


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Spinach And Feta Pasta Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Served at a Mondo Zen Retreat July 2015

1 (8 Oz.) Package Of Penne Pasta 1/2 Tsp. Oregano
2 T. Olive Oil 1 Cups Sliced Fresh Mushrooms
1/2 Cup Onion, Chopped 2 Cups Spinach Leaves, Packed
1 Clove Garlic, Minced Salt And Pepper To Taste
3 Cups Tomatoes, Chopped 8 Oz Feta Cheese Crumbled
1 15oz. Can Of Cannellini Beans, Red Pepper Flakes To Taste
-Drained

1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.

2. Mean while, heat olive oil in a large skillet over medium-high heath; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.


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Cinnamon Baked Apples
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 2 Servings

Mondo Zen Retreat 2-15

1 1/2 T. Butter, Cold And Diced Pinch Of Salt
1 1/2 T. Brown Sugar 2 Small Apples
1/4 Tsp. Cinnamon 1/2 Cups Granola

1. Pre heat oven to 375 degrees. In a small bowl, mash together the butter, brown sugar, cinnamon and salt with a fork.

2. With a sharp paring knife slice the apples into rings and layer them in a baking dish with the brown sugar mixture and granola

3. Bake 30 - 40 minutes until tender. Let rest 5 minutes before serving. Top with your favorite scoop of Ice Cream or heavy cream.


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Tuscan Bean & Kale Soup
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Mondo Zen Retreat 2-15

1 Tablespoon Olive Oil -Removed And Chopped
1 Onion, diced 1/2 Lb. Parsnips Or Carrots,
2 Cloves Garlic, Minced -Sliced Thinly
1 28 0z. Can Tomatoes, Diced 1/2 Cups Quinoa
4-6 Cups Vegetable Stock 2 Bay Leaves
1 19oz. Can White Kidney Beans, 1 Tsp. Oregano
-Drained And Rinsed Salt And Pepper To Taste
1 Large Bunch Of Kale, Stems

!. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic. saute for 5 minutes, until the onion begins to soften a bit.

3. Add canned tomatoes, vegetable stock, kidney beans, kale, parsnips and Quinoa. Stir to combine.

4. Add seasonings.

5. Cover and reduce heat to minimum. Let simmer for 30 minutes.


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Orange & Blackberry Tart
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 10 Servings

Mondo Zen Retreat 2-15

1 Sheet Pie Pastry 3 T. Sugar
1 Pakg. (8 Oz. ) Cram Cheese 1 T. All-Purpose Flour
3 T. Confectioner's' Sugar 1 T. Butter, Melted
2 T. Orange Marmalade 1/2 Cup White Baking Chips
3 Cups Fresh Blackberries 1/2 Tsp. Shortening
1/2 Cups Macadamia Nuts, Finely 1/4 Tsp. Apple Pie Spice
-Chopped

1. On a lightly floured surface, roll dough into a 12" circle. Transfer to a parchment paper-lining a baking sheet.

2. In a small bowl, combine the cream chees, confectioner's' sugar and marmalade. Spread over the pastry to within 1 1/4 " of edges, Top with blackberries to within 1" of cram chees edge. Fold up edges of pastry over filling, leaving center uncovered.

3. In a small bowl, combine nuts, sugar, flour and butter: sprinkle over blackberries. Back at 400 degrees for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.

4. In a microwave melt baking chips and shortening; stir until smooth. Stir in apple pie spice. Drizzle over tart.


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Crustless Broccoli And Cheese Quiche
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen retreat 2-15

2 Tsp. Olive Oil 2 Tsp. Dijon Mustard
1/2 Cups Onion, Vertically Sliced 1/2 Tsp. Salt
1 Clove Garlic, Minced 1/4 Tsp. Black Pepper, Freshly
5 Cups Broccoli Florets -Ground
Cooking Spray 1/8 Tsp. Nutmeg, Ground
1 1/4 Cups 2% Milk 4 Large Egg Whites, Lightly Beaten
1 Cups (4 Oz.) Swiss Cheese, 2 Large Eggs, Lightly Beaten
-Shredded 1 Tablespoon Parmesan Cheese,
2 Tablespoon Parsley, Chopped -Grated Fresh

Per heat oven to 350 degrees

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 1 1/2 minutes. Add broccoli: saute 1 minute.
Spread broccoli mixture into a 9" pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350 degrees for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. Serve with toast


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International Potato Cake
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 12 Servings

Mondo Zen Retreat 2-15

1/4 Cups Seasoned Bread Crumbs 1/4 Lb Fontina Cheese, Thinly
3 Lb. Potatoes (about 9 Medium) -Sliced
-Used Purple, Peeled And Cubed 1 Medium Onion (or Hard Salami),
1/2 Cups Heavy Whipping Cream -Thinly Sliced
1/4 Cups Butter, Cubed Topping
3 Eggs, Beaten 1/3 Cups Parmesan Cheese, Grated
1 Tsp. Greek Seasoning 1 T. Seasoned Bread Crumbs
1/4 Tsp. Garlic Salt 1 Tablespoon Butter, Melted
1/4 Tsp. Lemon-Pepper Seasoning


1. Sprinkle bread crumbs onto the bottom of a greased 9" springform pan; set aside.
2. Place potatoes in a large saucepan and cover with water. bring to a boil. Reduce heat: cover and simmer 10-15 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs and seasonings.
3. Preheat oven to 350 degrees. Spoon half the potatoes into prepared pan. Layer with cheese and onions (salami); top with remaining potatoes. Combine topping ingredients; spoon over potatoes.
4. Cover and bake 30 minutes. Uncover; bake 5-10 minutes longer or until topping is golden brown and a thermometer reads 160 degrees. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. serve warm.


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Popover Pancake With Honey Spiced Blueberry's
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 2-15

3 Large Eggs 2 Or 3 Cups Blueberries
3/4 Cups Milk 1 T. Butter Unsalted
1 T. Honey 1/2 Tsp. Ground Cardamom, Ginger,
3/4 Cups Flour, Unbleached -Or Cinnamon
2 T. Butter Unsalted, Cut Into 1/2 Cups Honey
-Small Pieces 1 T. Fresh Lemon Juice
Honey Spiced Blueberry's

1. Tom make the pancake, preheat the oven to 400 degrees. Place in the oven an 8-10 inch cast-iron skillet or heavy skillet with a heat proof handle.

2. put the eggs, milk, and honey in a large bowl and whisk. Add the flour and whisk until well blended.

3. Using a pot holder, remove the skillet from the oven and add the butter. Tilt the skillet to melt the butter and coat the skillet evenly. Add the batter all at once and return the skillet to the oven. bake for 18-20 minutes, until the pancake puffs up around the edges and is golden brown.

4. While the pancake is baking , make the honey spiced blueberry's. Melt the butter in a medium skillet. Add the blueberries and cook, stirring gently with a rubber spatula, for about 5 minutes, or until lightly browned on both sides. Sprinkle with the spice of choice. Add the honey and stir to coat and apples. Heat until the honey boils, then add the lemon juice and remove fro the heat.

5. To serve, slide the pancake onto a platter. Spoon the blueberry's and honey syrup into the center and cut into wedges, distributing the fruit evenly.


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Harissa Roasted Cauliflower And Chickpeas With Coconut Sauce
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 2-15

1 (15 Oz.) Can Chickpeas,, Rinsed 1-2 T. Harissa
-And Drained 1 1/2 T. Fresh Mint, Roughly
1 Head Cauliflower, Cut Into Bie -Chopped
-Sized Floret's Coconut Sauce
2 T. Extra-Virgin Olive Oil 1/2 Cups Coconut Milk
1/2 Tsp. Salt 1/8 Tsp. Ground Cumin
1/2 Tsp. Pepper 1/8 Tsp. Ground Coriander
1 Tsp. Cumin Seeds Pinch Of Salt

1. Pre-heat oven to 400 degrees. On a large rimmed baking sheet toss the cauliflower and chick peas with the olive oil, salt pepper and cumin seeds. Roast for about 20 minutes, stirring halfway through. Remove from the oven. Add the Harissa and toss gently until everything is evenly coated. Start with 1 T. of the Harissa, adding more for your taste preferences. Set aside.

2. In a small bowl whisk together all of the ingredients for the coconut sauce.

3. To serve, drizzle the coconut sauce over the warm Harissa-coated cauliflower and chickpeas. Sprinkle wit the fresh mint. Serve immediately.

4. Leftovers can be stored in an airtight container for 2-3 days.

NOTE: For the sauce, you could use plain yogurt in place of the coconut milk.


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