Vanilla-Apple Syrup

I have been experimenting with reductions a bit lately as a way of getting intense flavors. So, this recipe caught my eye on page 78 of the May issue of Vegetarian Times. The recipe is Fruit Salad with Vanilla-Apple Syrup. The syrup is good on fruit, plain yogurt, in iced tea to sweeten it, on pancakes as I show above, or really it is up to your imagination.

Vanilla-Apple Syrup
2 cups apple juice
2 2-inch strips lemon zest or orange zest (I used 4 strips of orange)
1/4 vanilla bean (I used 1/2 of a bean)

Place apple juice and zest in small pot. Slice vanilla bean in half and scrape seeds into juice. Add bean to pot as well. Bring to a boil over medium high heat. Depending on your pot and your stove you can leave it simmering at medium high, or reduce the heat to medium low. Simmer for about 30 minutes or until it becomes syrup-like and has reduced to 1/3 cup. Remove the zest and bean pod before the syrup gets too thick. Cool to room temperature. Use as a topping on your chosen dish.

Note: I have a new camera I'm testing out. Seeing if I like it. Don't know how to use all of the features yet. It's nice to at least have one that works! Also of note, if you want to see the images larger, just click on them.

Sauteed Squash and Onions with Garlicky Collard Greens

I have finally gotten around to trying a couple of recipes from the May 2007 Vegetarian Times magazine. Featured here are the Sauteed Squash and Onions and the Garlicky Collard Greens. I had substituted the kale for the collard greens this time. The recipes for both were very easy, and they were delicious. They nicely accompanied our meal of Cilantro Lime Tempeh and Black Wild Rice with Shitakes and Red Onions seasoned with fresh sage, basil, rosemary, and thyme.

Garlicky Collard Greens

1 lb. chopped collard greens (or kale)
2 Tbs. olive oil
4 cloves garlic, minced
(a dash of red pepper flakes, optional)

1. Bring large pot of water to boil. Add collard greens and simmer about five minutes. Drain. (Rinse with cool water and then when no longer too hot to handle, gently squeeze out excess water).
2. Heat olive oil in same pot over medium heat. Add garlic (and optional red pepper flakes) and saute one or two minutes or until fragrant. Add greens and saute five minutes or until tender. Season with salt and pepper, and serve warm.

Sauteed Squash and Onions

2 lbs butternut squash, peeled and cut into a one-inch dice
2 Tbs olive oil, divided
1 tsp salt
1 small onion, chopped (one cup)
3 cloves garlic, minced

1. Preheat oven to 350F. Coat baking pan with oil or spray.
2. Place squash in a bowl with 1 Tbs olive oil and the salt and toss to coat.
3. Heat remaining oil in skillet over medium heat. Add onion and saute 5 to 7 minutes. Add garlic, and cook 1 minute longer. Then add the squash and cook 5 minutes.
4. Spread the squash mixture in the baking pan. Season with salt and pepper as needed. Bake 5 minutes or until soft, stirring occasionally. (I actually roasted the squash for at least a half hour.) Remove from pan immediately to prevent sticking, and serve.