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I made the Chilie Rellanos & salsa recipe for a barbecue potluck yesterday. It was a big hit. Thanks, Snowy! :thumbsup:
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Awesome, genuinegirly! That is exactly why I started this thread.
Can't wait to make this recipe this fall...waiting for it to cool off enough to try it! Lasagna With Spinach and Cottage Cheese from: http://www.nytimes.com/2010/08/19/he...ipehealth.html 1 1/2 cups low-fat or nonfat cottage cheese 2 1/2 cups fresh tomato sauce or simple marinara sauce made with canned tomatoes 12 ounces baby spinach, or 1 generous bunch spinach (about 12 ounces), stemmed and washed Salt and freshly ground pepper 1/2 pound no-boil lasagna noodles 1/2 cup freshly grated Parmesan (2 ounces) 2 tablespoons bread crumbs 1 tablespoon extra virgin olive oil 1. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or lasagna dish. Bring a large pot of water to a boil. 2. Place the cottage cheese in a food processor fitted with the steel blade, and blend until smooth. Add 1/2 cup of the tomato sauce, and blend until smooth. Scrape into a bowl. 3. Wash the spinach, and wilt in a large frying pan over high heat in the water left on the leaves after washing. Transfer to a colander, rinse briefly and squeeze out excess water. Chop fine (by hand or in a food processor), then stir the spinach into the cottage cheese. Season to taste with salt and pepper. 4. When the water comes to a boil, salt generously and add enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that’s three lasagna noodles). Boil just until the pasta is flexible, about two or three minutes for no-boil lasagna. Using tongs, remove the pasta from the water, and drain on a clean dish towel. Spread a thin layer of tomato sauce on the bottom of the baking dish, and top with a layer of noodles. Top the noodles with a third of the cottage cheese mixture. Use a spatula to spread it evenly over the noodles. Top with 1/2 cup of the tomato sauce, and spread in an even layer. Sprinkle on 2 tablespoons of the Parmesan. 5. Repeat these layers two more times, using up the cottage cheese/spinach mixture but retaining tomato sauce and Parmesan for the top layer. Cook one more batch of lasagna noodles, and top with the remaining tomato sauce and Parmesan. Sprinkle on the bread crumbs, and drizzle on the olive oil. Cover tightly with foil, place in the oven and bake for 30 minutes until bubbling. If you wish to brown the top, uncover and continue to bake until the top just begins to color, about five minutes. Remove from the heat, allow to sit for five to 10 minutes, and serve. Yield: Serves six. Advance preparation: The lasagna can be assembled up to a day ahead of time, covered with plastic and refrigerated. Replace the plastic with foil before baking. It can also be frozen for up to a month. |
I will be making this the minute I find the oil that is required for the recipes.
Also snowy, I've made a recipe very close to the above recipe but I used Ricotta cheese instead of cottage. Also, if you add in white sauce instead of using the full amount of red sauce, gives it a creamier sauce that goes great with the noodles and spinach. Toasted Pine nuts add texture and taste to it too. ***** how to make hummus & falafels like a pro [5 ingredients] [5 ingredients | 10 minutes] hummus makes about 1 1/2cups Hummus is such a wonderfully versatile condiment. I could happily eat it for every meal. It’s lovely on it’s own with some flat bread (or Irish Soda Bread – as I discovered when I was in the Emerald Isle earlier in the year). It’s also wonderful as a sauce or a sandwich spread. It’s pairs wonderfully with lamb but it’s soul mate is well and truly fresh falafels, hot from the pan. If you prefer to cook your own chickpeas from scratch, by all means do so. But I find I get even better results with canned chickpeas. The secret to great hummus is to use some of the chickpea cooking (or canning) water an pureeing everything for a good few minutes to make it lovely and smooth. If you don’t have a food processor, don’t let that stop you. Just mash everything together with a fork – the result will be a little more rustic but will still taste divine. 1 can chickpeas (400g / 14oz) 3 tablespoons lemon juice 1 – 2 cloves garlic, finely chopped 3 tablespoons tahini Drain chickpeas, reserving the canning water. Pop chickpeas, 3 tablespoons of the canning water, lemon juice, garlic and tahini in a food processor. Whizz for a few minutes, stopping to scrape down the sides once or twice. Add tahini and continue to whizz until everything is lovely and smooth. Taste and season with salt, pepper and perhaps a little more lemon juice. falafels home made falafels serves 2 You can prepare the falafels ahead of time and keep them in the fridge until you’re ready to fry. While cooked falafels can be reheated in the oven, they’re no where near as lovely when they’re hot out of the oil. It’s important to have your oil hot enough, otherwise the falafels will fall apart. As I discovered myself, the texture can be really varied depending on how tightly you press the balls when forming. The tighter, the less likely they are to fall apart, but the heavier the texture. It’s worthwhile experimenting a little to find the balance between lightness and falling apart. I think the best thing to do with falafels is serve them with pita bread, hummus and tabbouleh – like my quinoa tabbouleh I posted about recently. 1 small round pita bread (75g / 3oz), torn 1 can chickpeas (400g / 14oz), drained 1/2 small red onion, peeled & finely diced 1/2 small bunch flat leaf parsley, chopped 2 teaspoons ground cumin peanut or other oil for frying Whizz bread in a food processor until you have chunky crumbs. Add chickpeas, onion, parsley, cumin and a little salt. Whizz again until you have a paste that is still a little chunky. Using a tablespoon and your hands form into rounds or little logs that are about the size of a walnut in its shell. Heat enough oil to just cover the falafels in a medium saucepan until very hot. When a piece of bread browns in 10 seconds or so, add about 1/3 the falafels and fry for a few minutes or until deep brown. Remove and drain on a wire rack. Keep warm while you repeat with the remaining batches, making sure the oil is hot enough between each. Serve ASAP. |
Eden, that recipe is from a series of recipes out of the New York Times called "Recipes for Health", thus no bechamel :) I love, love, love the series of recipes because the majority of them are vegetarian, relatively easy to prepare, and tasty.
Here's another one: http://www.nytimes.com/2010/08/23/he...ipehealth.html Pasta With Salsa Crudo and Green Beans You can make this uncooked grated tomato sauce while you’re waiting for the water to boil for the green beans and pasta. Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli or farfalle. 3/4 pound ripe, locally grown tomatoes 1 to 2 garlic cloves, green shoots removed, finely chopped or pureed Salt and freshly ground pepper to taste 1 teaspoon balsamic or sherry vinegar 1 tablespoon extra virgin olive oil 6 ounces green beans, trimmed 3/4 pound orecchiette, penne, farfalle or fusilli 2 tablespoons slivered basil leaves 1/4 cup (1 ounce) freshly grated Parmesan, pecorino, or ricotta salata for serving 1. Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil. 2. When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into 2-inch lengths, and add to the bowl with the tomatoes. 3. Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package but check the pasta about one minute sooner than the suggested cooking time. When it’s done, drain and toss with the tomato mixture, basil and cheese. Yield: Serves four. Advance preparation: You can make the tomato sauce several hours before you cook the beans and the pasta. |
Bright and Spicy Summer Soup
from Big Bold Summer Soup | Local Lemons 3 ears of corn, kernels cut from the cob 2 pounds of tomatoes (I used a mix of early girls and heirloom) 2 1/2 tablespoons roasted garlic (recipe below) 1 red torpedo onion, peeled and chopped 2 poblano peppers 2 jalapeno peppers Handful of chopped cilantro 2 tablespoons of butter Sea salt 1 sliced avocado 1 cup water Roast the poblano and jalapeno peppers under the broiler until the skins are blackened and blistered. Let cool. Remove the skins, seeds and white veins, and roughly chop. Set aside. Submerge the tomatoes in a pot of boiling water for 15 seconds. Drain and let cool. Using your hands, remove the skins and crush the tomatoes into a bowl. Melt two tablespoons of butter into a large pot. With the heat on low, add the onions and gently cook until softened, about 10 minutes. Add tomatoes and continue cooking on low. Using a mortar and pestle, mash up the peppers until they break apart (do this in batches if you have a small mortar). Add the peppers to the pot. Next, crush the corn kernels in the mortar until they too break apart. You should have some super sweet juice at the bottom of your mortar. Add the corn and the juices to the pot. Increase the heat to medium-low and stir in the roasted garlic and a sprinkle of sea salt. Cook for 10 minutes. Taste again for salt. Top with cilantro and sliced avocado before serving. |
Tomato Frittata With Fresh Marjoram or Thyme
from: http://www.nytimes.com/2010/08/24/he...ipehealth.html By MARTHA ROSE SHULMAN One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature. 1 1/4 pounds ripe, locally grown tomatoes 1 or 2 garlic cloves (to taste), minced or puréed Salt and freshly ground pepper 1 tablespoon fresh marjoram leaves or 2 teaspoons fresh thyme leaves 8 large eggs 2 tablespoons low-fat milk 1 tablespoon extra virgin olive oil 1. Divide the tomatoes into two batches. Slice one batch into rounds (about 1/3 inch thick), and seed and chop the other batch. Toss the chopped tomatoes in a bowl with the garlic and salt and pepper to taste. 2. Beat the eggs in a bowl, and stir in salt and pepper to taste, milk and half the marjoram or thyme. Stir in the chopped tomatoes. 3. Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a wooden or plastic spatula in your other hand, so as to let layers of eggs form during the first few minutes of cooking. Once a few layers of egg have cooked, arrange the tomato slices on top of the frittata, turn the heat down to low and cover the pan. (Use a pizza pan if you don’t have a lid that will fit your skillet.) Cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with the spatula, tilting the pan so that the bottom doesn’t burn. The eggs should be just about set; cook a few minutes longer if they’re not. 4. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching carefully to make sure the top doesn’t burn. (At most, it should brown very slightly and puff under the broiler.) Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for 5 to 15 minutes. Sprinkle on the remaining marjoram or thyme. Loosen the edges with the spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, at room temperature or cold. Yield: Four to six servings. Advance preparation: You can prepare the tomatoes several hours before you make the frittata. Pour off the juice that accumulates in the bowl before mixing the tomatoes with the eggs. The frittata will hold in the refrigerator for up to a day. |
Snowy is probably running around like a chicken with her head cut off, so I think I'll take over posting recipes this weekend.
I've been looking for a veggie recipe like this ever since I started dating cinn. ***** smoke-roasted stuffed bell peppers | smitten kitchen Smoke-Roasted Bell Peppers Stuffed With Garden Vegetables Mastering the Grill by Andrew Schloss and David Joachim Yes, I know: Where’s the beef? Well, after a weekend of burgers, chicken, sausage and ribs I’m still in the land of Meatover and even the thought of it makes me groan a little. This, however, is something I can’t wait to make again, a lighter, crunchier and healthier variety of stuffed pepper and pretty as a picture. Makes 8 small servings 2 medium red bell peppers 3 medium mixed bell peppers (orange, yellow, green) 3/4 teaspoon kosher salt 1/2 teaspoon ground black pepper 3 tablespoons butter 1 onion, finely chopped 2 cloves garlic, minced 1 medium zucchini, cut into 1/4-inch dice 1 medium yellow squash, cut into 1/4-inch dice 2 medium fresh or frozen corn kernels (from 3 to 4 ears of corn; for extra flavor, once you’ve cut the kernels off, use the dull side of your knife blade to scrape the remaining corn and juices, or “milk” from the cob) 1 medium tomato, seeded and cut into 1/4-inch dice 2 tablespoons chopped fresh herbs (such as parley, oregano, basil or a mix) 1/4 cup plain dried breadcrumbs Oil for coating grill grate 2 tablespoons grates Parmesan cheese (optional) If using a gas grill: Use indirect heat on medium (325° to 350°F), a 2- to 4-burner grill-middle burner(s) off, or a 2-burner grill with 1 side off and a clean, oiled grate. If using a charcoal grill: Indirect heat, medium ash, split charcoal bed (about 2 dozen coals per side) with a clean, oiled grate on medium setting 1. Heat the grill as directed. Soak 2 cups of apple or oak wood chips or chunks in water for one hour. 2. Seed, core and cut one of the red bell peppers into 1/4-inch dice. Cut the remaining bell peppers in half lengthwise right through the stem, leaving a bit of stem attached to each half. Cut out the cores, seeds, and ribs from the interiors of the peppers, leaving the stem intact. Sprinkle the insides of the peppers with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. 3. Melt the butter in a large skillet over medium heat. Add the onion and saute until almost tender, about 4 minutes. Add the garlic, chopped bell pepper, zucchini and yellow squash. Saute the vegetables until crisp-tender, about 4 minutes. Stir in the corn and tomato and cook until heated through, 1 to 2 minutes. Stir in herbs, breadcrumbs, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until the breadcrumbs soak up most of the liquid in the pan. Remove from the heat and spoon the filling equally into the pepper cavities. 4. When the grill is hot, put the soaked wood chips or chunks over the coal on both sides of the grill. If using gas, put the wood chips in a smoker box or in a perforated foil packet directly over one of the heated burners. 5. Brush the grill grate and coat it with oil. Put the stuffed peppers over the unheated part of the grill, cover, and cook until just tender 20 to 30 minutes. If your grill has a temperature gauge, it should stay around 350ºF. 6. Remove the peppers to a large serving platter. Sprinkle with the Parmesan (if using) and serve. |
It's snowy's BIG DAY. Congrats snowy.
****** Indian Dal Nirvana | Steamy Kitchen Recipes Servings: 4 Prep Time: 5 Cook Time: 1 hour 15 minutes Recipe from Nirvana Restaurant, Beverly Hills Serve with basmati or naan flatbread. ingredients: 1 cup dry lentils 6 ounces canned tomato puree 1 tablespoon grated fresh ginger 1 tablespoon minced garlic 1 teaspoon cayenne pepper 1 cup water 4 tablespoons butter 1/8 teaspoon salt, more to taste freshly ground black pepper 1/3 cup heavy cream 2 tablespoons minced fresh cilantro directions: In a large sauce pan, add the lentils and fill with water to cover by 2 inches. Bring to a boil. Reduce heat and simmer for 10 minutes until the lentils open and are tender. Drain the water from the lentils and return the lentils to the pot. Stir the lentils around in the pot mashing some of them against the pot to break open. Add the tomato puree, ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until the dal is thick. Make sure to check the pot periodically to make sure the water does not cook out. Stir in cream, garnish with minced cilantro. ****** Here is a flatbread recipe to go with it. crisp rosemary flatbread | smitten kitchen Crisp Rosemary Flatbread Adapted from Gourmet, July 2008 Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, really impressed, and I see no reason not to milk it. I think you could easily swap the rosemary for other herbs, such as thyme or tarragon, or punch it up with black pepper or other spices, but personally, I like it just the way it is here. 1 3/4 cups unbleached all-purpose flour 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs 1 teaspoon baking powder 3/4 teaspoon salt 1/2 cup water 1/3 cup olive oil plus more for brushing Flaky sea salt such as Maldon Preheat oven to 450°F with a heavy baking sheet on rack in middle. Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin). Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces. Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature. |
I'm baaack :) Thanks for posting recipes, Eden!
Summer Squash Casserole Summer Squash Casserole Recipe | Mixed Greens Blog 3 cups sliced summer squash — yellow, zucchini, patty pan, crookneck, whatever you have 3 eggs, well beaten 1/2 cup milk, cream or half-and-half 1/4 cup melted butter 1 shallot, chopped Bread crumbs Grated cheese Salt & pepper Butter a medium baking dish. Arrange squash slices and sprinkle shallot over the top. Beat eggs in a small bowl, mix milk with the eggs and pour over the squash. Top with bread crumbs. Pour melted butter over the crumbs. Sprinkle grated cheese, salt & pepper on top. Bake at 350 degrees for 45 minutes or until squash is tender and breadcrumbs and cheese are toasty brown. |
Hey, Eden-cook-meister...
With some of these recipes, like your Dal recipe you shared above, is there a non-cow-based substitute for heavy cream? I freaking LOVE cream-based recipes... however, my tolerance for dairy is nil other than some hard cheeses. I was just curious if there is an "acceptable" substitute for heavy cream, sour cream, whole milk, etc.... |
You would think that I would know this with my tummy not accepting milk alot of the time, but really the only substitute I know of is soy milk. Soy can we switched out for any milk (half/skim/whole) but heavy cream? Don't know. I seriously dislike cooking with soy, the taste is NOT there. I've done it before because I had nothing else in my fridge, but didn't like the taste.
Heavy cream is hard to replace because of the thickness, reducing soy milk makes it taste worse in a recipe and can't hold up to the heat. Found this recipe, wonder if it would work... **** HEAVY CREAM SUBSTITUTE To make vegan heavy cream substitute you will need: 1/2 block of silken tofu (extra firm) and 1/2 cup of plain soy milk. Blend in blender (do not use mixer) until thick and creamy and there are no more lumps. Better than Whipped Cream Ingredients: 3/4 cup Silk vegan soymilk - vanilla 1/4 + 1/8 cup Better Than Milk soy powder - vanilla 1 tablespoon rice syrup 1 1/2 teaspoon vanilla extract 1/2 teaspoon coconut extract 1/2 cup canola oil 1 tablespoon lemon juice Blend together milk and milk powder. Let stand 5 min. to fully dissolve. Then blend in sweetener and extracts. On high speed, slowly drizzle oil into mixture. Continue slowly adding lemon juice. Refrigerate. This will continue to thicken in fridge and will be thick, creamy, and delicious. ***** Found this too... (Thank GOD cinn isn't vegan, I can handle the no meat policy, but no egg or cheese? *Shudder*) |
Something burger oriented before Labor Day:
Chickpea Burger Recipe - MarthaStewart.com 1 can (15 ounces) chickpeas, drained and rinsed 4 scallions, trimmed 2 slices white sandwich bread 1/3 cup peanuts or almonds, unsalted 1/2 teaspoon ground cumin 1 tablespoon fresh ginger, chopped Coarse salt and ground pepper 1 large egg Olive oil 1 tablespoon Dijon mustard 1/3 cup mayonnaise Whole-wheat English muffins and lettuce, to serve with burgers Directions Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well. Form the mixture into four 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise. |
A curry recipe for Eden, although admittedly this one cheats a little by using a curry powder. I'm sure you could take this to the next level by making your own curry powder (in fact, I will look in my cookbooks and find a recipe in a bit).
Summer Vegetable Ragout with Exotic Curry Sauce Summer Vegetable Ragout with Exotic Curry Sauce Recipe at Epicurious.com Curry sauce: 3 tablespoons vegetable oil, divided 1 small onion, chopped (about 1 cup) 1 small carrot, peeled, chopped 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly 1 1-inch piece unpeeled fresh ginger, thinly sliced 1 small Granny Smith apple, peeled, finely chopped (about 1 cup) 2 tablespoons curry powder (preferably Madras) 2 1/2 tablespoons all purpose flour 2 cups fresh carrot juice Vegetables: 1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes 5 tablespoons vegetable oil, divided 1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces 1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths 4 ears of corn, husked 1 15- to 16-ounce can garbanzo beans (chickpeas), drained 2 cups (packed) arugula 1/4 cup torn fresh basil Test-Kitchen Tip: To release the most flavor from the lemongrass stalk, it’s important to coarsely chop and flatten it. For curry sauce: Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; sauté until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Curry sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using. For vegetables: Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature. Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes. Combine hot vegetables and hot curry sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil. ---------- Post added at 10:48 AM ---------- Previous post was at 10:29 AM ---------- A recipe for Madras curry powder from the Joy of Cooking: Toast in a heated skillet over medium heat until a shade darker and fragrant, about 4 minutes: 6 tablespoons whole coriander seeds 4 tablespoons whole cumin seeds 3 tablespoons chana dal or yellow split peas 1 tablespoon black peppercorns 1 tablespoon black mustard seeds 5 dried red chili peppers 10 fresh or dried curry leaves (optional) Combine the toasted spices with: 2 tablespoons fenugreek seeds Grind the mixture to a powder in batches in a spice mill or electric coffee grinder. Mix well with: 3 tablespoons turmeric Store in an airtight container in a cool place. |
Dinner Tonight: Mushroom, Rajas, and Corn Tacos with Queso Fresco | Serious Eats : Recipes
3 poblano chiles 1 cup fresh corn kernels (from 1 ear or so) 1 1/2 tablespoons olive oil Kosher salt and black pepper 1/2 white onion, chopped 1 garlic clove, thinly sliced 6 ounces cremini mushrooms, stems removed and quartered 6 fresh epazote leaves, chopped 1/2 cup queso freso, cut into cubes 6 warm corn tortillas Procedures Char the skin poblanos over a burner. Once blackened on all sides, toss them in a plastic bag and let steam for 15 minutes. Remove the blackened skin, the stems, and the seeds. Then dice the chile. Combine 1 teaspoon of the oil with the corn and a pinch of salt in a bowl. Set a large skillet over medium-high heat. When hot, dump in the corn. Spread out into a single layer. Let it cook for 30 seconds to a minute, or until slightly blackened. Transfer the corn to a bowl and set aside. Pour 2 teaspoons of oil into the now empty skillet. Over medium-high heat, add the onion and the chiles. Cook until it begins to brown. Transfer to the bowl with the corn. Pour the remaining oil in, reduce heat to medium, and add the mushrooms and garlic. When mushrooms are done, about 3 minutes, add the contents from the bowl back in. Once everything is nice and hot, turn off the heat, add the epazote, a few cracks of black pepper, and the queso fresco. Toss well. Serve the filling with warm corn tortillas and some salsa to taste. |
Yum, Snowy!
And thanks, Eden. I'm going to try the recipe. I hate that I can't eat anything creamy any more. |
I don't know why the Temporary Vegetarian feature in the New York Times keeps publishing complicated recipes from restaurant sources that seem to want to discourage people from cooking vegetarian. I suppose maybe they're trying to convince those who eat meat that even veggie can go gourmet. At any rate, here's another one from there.
Basil, Spinach and Arugula Pesto Vegetarian Recipe: Basil, Spinach and Arugula Pesto - NYTimes.com Yield 2 servings Time 1 hour Ingredients For the garlic confit: 3/4 cup olive oil, or as needed 10 cloves garlic For the pesto: 4 ounces basil or chervil 2 ounces baby spinach 2 ounces baby arugula 1/4 cup hazelnuts, toasted and finely ground 1/4 cup ricotta salata, grated Salt and freshly ground black pepper. Method 1. For the garlic confit. Heat 1/2 cup of the olive oil in a small pan over low heat until warm. Add garlic cloves and cook until very soft, about 30 minutes. Using a slotted spoon, remove the garlic cloves, reserving both cloves and oil. 2. For the pesto: Have a large bowl of ice water ready. In a small pot over high heat, bring 4 cups of water to a boil, and blanch basil or chervil until tender, about 30 seconds. Remove with slotted spoon and transfer to ice water. Place spinach and arugula in boiling water until bright green and tender, about a minute. Drain well and transfer to ice water. When greens are well chilled, drain well, place in a kitchen towel, and squeeze as hard as possible to remove excess moisture. 3. In a blender, combine half the garlic cloves, half of the garlic cooking oil, half of the blanched greens (basil or chervil, spinach, and arugula), half of the hazelnuts and half of the ricotta salata. Blend five minutes. 4. Add the remaining garlic cloves, garlic cooking oil, blanched greens, hazelnuts and ricotta salata. Blend, adding 1/4 cup additional olive oil, or more as needed, for two to five minutes, to make a thick but pourable pesto. Season with salt and pepper to taste. Blend one minute more. If desired, serve over hot linguini or other pasta. |
Stir-Fried Rice Stick Noodles With Bok Choy and Cherry Tomatoes
from: http://www.nytimes.com/2010/09/10/he...ipehealth.html By MARTHA ROSE SHULMAN Rice noodles are delicate and light, and especially welcome to those who are gluten intolerant. You might find it easier to use tongs for this once you’ve added the noodles to the pan. Bok choy is a member of the cabbage family and has all those antioxidant rich phytonutrients that the brassicas are famous for. 7 ounces thin rice stick noodles (1/2 of a 14-ounce package) 1/2 cup vegetable broth 1 tablespoon soy sauce (low-sodium if desired) 1 tablespoon Shao Hsing rice wine or dry sherry 1 tablespoon minced garlic 1 tablespoon minced ginger 1/4 teaspoon red pepper flakes or 1 to 2 teaspoons minced jalapeño 2 tablespoons peanut oil or canola oil 2 eggs, beaten 3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths 1 1/2 cups cherry tomatoes, halved Salt to taste 1/2 teaspoon sugar 1 cup coarsely chopped cilantro (can include stems), plus additional sprigs for garnish 2 teaspoons sesame oil 1. Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic, ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan. 2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into 1/4-inch wide strips. Place near the wok. 3. Swirl the remaining oil into the wok or pan and add the garlic, ginger and chile. Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften. Add the cilantro and egg shreds, and the salt and sugar, and stir-fry another 30 seconds to a minute, until well combined. Add the sesame oil, stir together, and serve, garnished with cilantro sprigs if desired. Yield: Serves 4 to 6. |
Not sure what it's like where you are, but here, the Romas are just starting to hit their stride, so here we are:
Adapted from Coconut & Lime: Fresh Tomato & Zucchini Pasta Sauce Ingredients: 1 onion, diced 2 cloves garlic, minced 1 large zucchini, diced 4 cups diced roma tomatoes 1/2 cup minced fresh Italian parsley salt freshly ground black pepper olive oil Directions: Saute the onion and garlic in olive oil until soft and fragrant. Be careful not to burn the garlic. Add the zucchini and saute until soft. Add the tomatoes and cook through. Add the salt, pepper, and parsley. Cook for another 1-2 minutes and serve over pasta. |
roachboy mentioned black bean and sweet potato chili in chat tonight, so I took it upon myself to seek out a recipe for such a thing. He says that such a recipe is meant to be a starting place for improvisation. I'm looking forward to trying, especially as sweet potato season is fast approaching!
Black Bean and Sweet Potato Chili Black Bean and Sweet Potato Chili | Care2 Healthy & Green Living 2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 1 red pepper, chopped 4 cloves garlic, minced 2 teaspoons sea salt 1 large sweet potato, cut into 1/2-inch cubes Zest and juice of 1 lime 1 28-can diced tomatoes 4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked) 1 jalapeno chile pepper, seeded and chopped 1 tablespoon cumin 1 tablespoon chili powder 1 teaspoon cocoa powder 1 lime, cut into wedges 1 cup chopped cilantro leaves, washed and dried 1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes. 2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally. 3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes. 4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside. Serves 6. |
I want to make this for cinn, but she would totally balk at the amount of onions in it. I can only sneak onions into recipes, she can't know they are in it.
onion pandade: is this the ultimate comfort food? [5 ingredients] [5 ingredients] onion pandade serves 4 Inspired by Judy Rodgers in the wonderful Zuni Cafe cookbook. Judy has three different takes on this pandade: a tomato version, one with chard (silverbeet) and another more unusual one with sorrel. While all three sounded lovely, the minimalist in me couldn’t help but strip it back to the bare essentials of onion, bread and cheese. I also change the cooking time quite a bit. Judy goes for a slow oven for a few hours. I decided to risk speeding things up with a hot oven and was very happy with the results. It’s one of those things that’s equally good hot from the oven, cooled to room temperature, or even reheated the next day. You won’t have any problems getting rid of any leftovers. This is a brilliant way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf, preferably sourdough – not something white and insipid. I used a vintage cheddar as my cheese but anything that makes good cheese on toast would work. Next time I think I’ll use parmesan because I tend to have it in the house more often than not. This makes a wonderful vegetarian main course with a green salad on the side. But I think it would also be a warming accompaniment to a roast chicken or even some roast beef. 4 large brown onions (approx 1kg / 2lb) 1/2 bunch thyme, leaves picked 1/2 medium loaf rustic bread (approx 250g / 1/2lb), torn in to chunks 150g (5oz) cheese, grated or crumbled 3 1/2 cups vegetable or chicken stock 1. Preheat oven to 200C (400F). 2. Cut onion in half lengthwise. Peel, then slice into half moons about 5mm (1/4in) thick. 3. Heat 4 – 5 tablespoons olive oil in a large frying pan. Cook onion stirring occasionally until soft and golden brown. No need to caramelise. Stir in the thyme. 4. In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. 5. Bring stock to a simmer. Pour over the onion dish. Season. 6. Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread. |
Seems like it's panade season. I came across a yummy fall-flavored panade recipe in the NYTimes.
Panade http://www.nytimes.com/2010/09/12/ma...ood-t-001.html 2 leeks, white parts only, finely chopped (about 1½ cups) 6 cups whole milk Salt 4-6 slices day-old country bread, each 1 inch thick 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices 1 bunch black kale or Swiss chard, center stems removed 1 head cauliflower (about 1½ pounds), trimmed and cut into ½-inch-thick slices ½ pound fontina cheese, thinly sliced Heavy cream, optional. 1. Preheat oven to 375 degrees. Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the leeks and sauté until softened, about 5 minutes. Add the milk, the remaining 4 tablespoons butter and 2 teaspoons salt. Bring to a boil and then remove from the heat. 2. Cover the bottom of a heavy, ovenproof 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with 2 or 3 slices of bread and then with the kale. Arrange the cauliflower slices over the kale. Press down on the ingredients to compact them if they don’t quite fit into the pot. 3. Pour the remaining milk mixture over the top. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with a lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Return to the oven uncovered and bake until the liquid is absorbed and reduced and the cheese has melted and browned, 30 to 40 minutes. (When the panade has cooled, it should appear dry.) Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour ¼ cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375. Serves 6. Adapted from “Tartine Bread,” by Chad Robertson. |
So sometimes I make food vegetarian by taking a meat recipe and removing the meat. In some recipes with small amounts of meat, such as this one, it's easy enough to accomplish. In others, a substitution might be called for, such as beans or mushrooms. The recipe below originally had bacon in it, which may lend a smoky flavor to the recipe that can be replicated by adding a bit of cumin or smoked paprika should you wish it.
Squash and Goat Cheese Pasta with Basil adapted from: Recipe: Squash, Bacon, and Goat Cheese Pasta with Basil | Apartment Therapy The Kitchn serves two to three, generously Extra virgin olive oil 1/2 yellow onion, sliced thinly 1/2 pound pasta (we prefer shapes like penne or gemelli to long noodles) 2 medium yellow squashes, cut into bite-sized pieces 3 ounces goat cheese small handful of fresh basil leaves, sliced into ribbons salt and pepper Heat olive oil in a medium skillet over medium heat. Add the onion to the olive oil, season with salt and pepper, and cook on medium-low heat until very soft and beginning to brown, about 15 minutes. While the onion is cooking, bring a pot of salted water to boil for the pasta. Add the pasta and cook until just al dente. Add the squash to the onion, season with salt and pepper, and cook until tender, about 5 minutes. If the pan gets dry, add a splash of olive oil. Scoop out 1/2 cup of the pasta water, set aside, then drain the pasta and add to the pot with the squash and onions. Crumble the goat cheese on top and stir until it is distributed throughout the pasta, drizzling in the pasta water to help make the sauce creamy. Add the basil, and season to taste. |
This recipe is from one of my favorite PacNW foraging-oriented blogs, Fat of the Land.
Fat of the Land: Porcini 101: Porcini Risotto "Many recipes simply use the dried porcini. This is fine out of season, though I would consider adding fresh mushrooms of some sort, even a bland supermarket variety like cremini, if only for texture. The best porcini risotto is the one that uses both fresh and dried porcini. Here's my recipe: 8 cups chicken or vegetable stock 1/2 cup (approx 2 oz) dried porcini 1-2 tbsp olive oil 1 medium yellow onion, diced 2-3 cloves garlic, diced 1/2 lb fresh porcini, roughly chopped into 1-inch cubes 1/2 cup white wine 1 1/2 cups arborio rice 2 tbsp butter 4 heaping tbsp mascarpone 1/2 cup parmesan cheese, grated 1/2 cup (or more) sweet peas (frozen is fine) salt and pepper, to taste 1. Warm stock just below simmer in a pot on stovetop. 2. Pulverize dried porcini in blender or food processor and add to stock. 3. In a large pan suitable for risotto, saute onions, garlic, and fresh porcini in olive oil for several minutes over medium-high heat until mushrooms begin to brown ever so slightly, stirring regularly. I like to season the mixture with a few grindings of salt and pepper at this point. 4. De-glaze with white wine. When liquid has nearly bubbled off, add rice and stir well, coating thoroughly. Allow rice to cook until slightly toasted, 2-3 minutes. 5. Add 4-5 ladlefuls of stock to pan, stirring. It helps to have a risotto spoon. Reduce heat to medium-low. Continue to add a ladle or two of warm stock as the liquid is absorbed, stirring regularly, about 15-20 minutes. 6. Risotto is nearly done when creamy yet al dente and just slightly crunchy inside. Now stir in the butter, mascarpone, and half the parmesan along with a couple more ladles of stock, then mix in the peas, and cover for a few minutes. Don't be alarmed if you have leftover stock; it's always better with risotto to have more than enough. The finished risotto should be rich and creamy. The peas add a dash of color and nice pops of texture as a counterpoint to the porcini and rice. Add salt if necessary. For a soupier risotto, add more stock. Serve with remaining parmesan as a garnish. Serves 4. Note: For an attractive and tasty garnish, thinly slice a couple small porcini buttons and saute in butter until lightly browned, as shown in the images above and below." |
Here's a link to something we do all the time: How To Make a Quick, Vegetarian, One-Bowl Meal | Apartment Therapy The Kitchn
I'm not going to copy and paste the whole thing, but take a look. Some one-bowl meal combos we enjoy: Brown rice, black beans, cheese, salsa, sour cream, and the mystical Yumm! sauce Polenta, black beans, cheese, salsa, sour cream Polenta, mushrooms, marinara sauce Brown rice, veggies, tofu, Soy Vay teriyaki sauce |
I was really just drawn in by the yumminess of tamales--I love chicken tamales, and have wanted to make them for a really long time. Perhaps this vegetarian recipe will motivate me, although I still need a bamboo steamer. Also, this recipe makes me glad that I live in a part of the country where Mexican groceries are easy to come by--I can't imagine not having access to masa harina. I've made a couple notes to adapt this recipe for times of year when fresh corn is not handy.
From: How To Make Vegan Corn Tamales Guest Post from Two Blue Lemons | Apartment Therapy The Kitchn Ingredients: 2 ears of fresh corn (save the husks--or you can purchase husks in the Mexican food aisle) 2 cups water 1 teaspoon salt 2 teaspoons olive oil 2 cups masa harina (*a Mexican corn meal that I couldn't find so I used yellow grits... worked great!) 1 can black beans 1 can pinto beans 1 small onion, diced 2 cloves garlic, minced 1 tomato, diced 1 teaspoon cumin 1 teaspoon chili powder 1 serrano chili, minced Kernels from 2 ears of fresh corn Handful of fresh chopped cilantro 1. Bring the water, salt, and olive oil to a boil. Turn off the flame and slowly stir in the masa or grits until a thick dough forms. 2. When it's cool enough to handle, form the masa into 2-inch balls and set aside. 3. Shuck the corn and reserve the husks (or soak the husks you've bought in hot water--this can take up to 2 hours to soften them sufficiently) 4. Using a small knife, cut the kernels from the cob (or substitute defrosted frozen corn). 5. In a saucepan saute the onions and garlic in oil. Add the diced tomato and spices and cook until the tomato is totally broken down. 6. Add the beans (rinced and drained) and cilantro and cook until the beans are heated through. 7. Put one masa ball in the center of a corn husk and spoon a little bean mixture on top. Use the husks to wrap the tamale filling up into a little package. No need to tie or anything - just tuck the husk under the bottom and place the tamale into your bamboo steamer. 8. Fill a wok with a few inches of water and bring to a boil. Place the steamer over the boiling water and steam the tamales until the contents are hot. We ate them with avocado and roasted acorn squash on the side. YUM. |
I do love me some Smitten Kitchen:
Linguine with Tomato-Almond Pesto [Pesto Trapenese] Adapted from Gourmet linguine with tomato-almond pesto | smitten kitchen 3/4 cup slivered almonds 1 large handful fresh basil leaves 1 to 2 large garlic cloves Several sprinkles of sea salt 6 ripe plum tomatoes, quartered 1/2 cup grated Pecorino or Parmesan 1/4 to 1/3 cup olive oil 1 pound linguine In a large skillet, sauté the almonds in a little olive oil until toasted. Let cool, then blend them in a food processor or blender until they are in coarse pieces. (“The size of orzo,” the original recipe suggests.) Scoop them out of the processor and set them aside. Put the basil, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor (keeping them separate will keep them from getting too finely chopped as you get the basil and garlic to the right texture) with the tomatoes, cheese and olive oil and whirl briefly. Season it with freshly ground black pepper. Cook your linguine until it is al dente and could use another minute of cooking time. Reserve one cup of pasta cooking water and drain the rest. Immediately toss the hot linguine with the pesto and mix quickly so that it drinks the sauce up a bit. Add more pasta water if needed. Serve this lukewarm, or at room temperature, with a glass of wine, after you get the baby to bed. |
We have an old Crockpot, but I'm unlikely to use it for this. To be honest, I'm kind of scared of the thing, it's so old. But there are instructions to make this in an oven, should you wish to do that instead. Seems to me it could easily be assembled ahead of time and then made in the oven when you're ready.
Easy Dinner Recipe: Slow-Cooker Black Bean Enchiladas | Apartment Therapy The Kitchn Slow Cooker Enchiladas Serves 4-6 1/2 yellow onion, diced small 1/2 bell pepper, diced small (any color) 1 16-ounce can black beans, drained and rinsed 1 cup frozen corn 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon salt 1 1/2 cups cheese, shredded and divided - we like monterey jack 2 16-ounce jars of your favorite salsa 12 6”-8” tortillas, flour or corn In a medium bowl, mix together the onion, pepper, black beans, corn, spices, and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese. Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt. Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator. Additional Notes: • You can cook the enchiladas for longer, but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though! • To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes. • We haven’t tried it, but we so reason why this recipe couldn’t be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual. |
Recipe: Smoky Cheese Grits with Summer Succotash
http://www.nytimes.com/2010/09/19/ma...ood-t-000.html 1 cup frozen edamame 2 large ears fresh corn or 2 cups thawed frozen corn kernels 1 medium onion 1 tablespoon vegetable oil 1 garlic clove 1 cup whole milk Salt and black pepper 1 cup quick-cooking grits 2 cups cherry or grape tomatoes 1 tablespoon balsamic vinegar ¼ pound smoked Gruyère, Gouda or cheddar cheese 1 tablespoon unsalted butter 2 tablespoons chopped chives. 1. Cook the edamame following the package directions; drain well. Cut the corn from the cobs, if using fresh corn. Finely chop the onion. 2. Heat the vegetable oil in a large skillet over medium heat. When hot, add the onion, reduce the heat to medium-low and cook for about 5 minutes, until it has softened. Push the garlic through a garlic press into the skillet. Stir and cook for 1 more minute. 3. Meanwhile, combine 2½ cups water, the milk, ½ teaspoon salt and ¼ teaspoon black pepper in a large saucepan and bring to a boil over high heat. Very gradually whisk in the grits, reduce the heat to medium and cook, stirring frequently, for about 8 minutes, or until the grits are thick and creamy. 4. While the milk and water are coming to a boil, halve the tomatoes and add them, with the vinegar, to the onions and garlic. Cook for about 2 minutes, then add the edamame and corn and cook for 3 more minutes, stirring occasionally. Add salt and pepper to taste. 5. Coarsely grate the cheese. Stir the cheese and butter into the grits and add salt and pepper to taste. Serve the succotash on top of the grits and sprinkle with the chives. Serves 4 to 6. Adapted from “Sara Moulton’s Everyday Family Dinners,” by Sara Moulton. |
A quick weeknight meal.
Pasta with Fresh Tomatoes and Pine Nuts Recipe - MarthaStewart.com Coarse salt and ground pepper 2 medium tomatoes, diced 1 garlic clove, minced 2 tablespoons olive oil 8 ounces angel-hair pasta 2 tablespoons pine nuts, toasted if desired Directions Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes. Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts. |
I'm going to make this for work on Wednesday, if I can find cabbage.
Is it cabbage season? Cabbage and Lime Salad with Roasted Peanuts Cabbage and Lime Salad with Roasted Peanuts (Adapted from the Lee Bros. Simple Fresh Southern) Right, so, about the slaw: Lime. Peanuts. Red and green cabbage. Slivers of spinach. The lime is awesome, although I really have to advise against the whole lime segments they suggest in the original recipe (which I omit here) as we lovelovelove lime around here and it was still too much lime, by far. Peanuts are wonderful, even better if you can find some of those giant Virginia peanuts I sometimes see at stores (these, sadly, were not). The spinach is definitely a little odd in the slaw department; it is not the most stable lettuce thus not the kind of thing I’d want to eat hours after it had been tossed with dressing but in this, it works. And it makes the salad even prettier, which in my book counts too. 1/2 small red cabbage, trimmed, cored, and shredded (about 6 cups) 1/2 small green cabbage, trimmed, cored, and shredded (about 6 cups) 1 tablespoon kosher salt, plus more to taste 1 bunch fresh baby spinach, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed) 1/4 cup fresh lime juice (from about 2 small limes) 1 tablespoon Dijon or other salty prepared mustard 1/2 teaspoon ground cumin 1/4 cup peanut oil 1/2 cup roasted unsalted peanuts, coarsely chopped Freshly ground black pepper In a large bowl, toss the shredded red and green cabbage with the salt. Transfer the cabbage to a colander and let it drain for two hours. (I was in a rush and did this in one. It was still nicely wilted, but of course could have been even softer.) If you’re worried about the cabbage being too salty when you’re done with the salting process, taste a piece of cabbage and if it concerns you, rinse and drain the cabbage well. This is not a suggestion in the original recipe, but something I suspect might bother some people. Put the salted, drained cabbage back into your (rinsed and dried) large bowl and add the spinach. In a medium bowl, whisk the lime juice, mustard and cumin together. Add the peanut oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and add the roasted peanuts. Season to taste with salt and pepper. This salad is best served immediately, but it does keep surprisingly well in the fridge for a day or two. |
Fall is generally a good season for cabbage.
Out here, we didn't really get a summer, it seems. It came late and left early, so there are lots of green tomatoes to be had. Thus, this curry recipe: Dinner Tonight: Green Tomato Curry with Potatoes and Garlic | Serious Eats : Recipes Green Tomato Curry with Potatoes and Garlic serves 2 2 tablespoons canola oil 4 garlic cloves, chopped 8 ounces russet potatoes, peeled, and chopped into 1/2-inch cubes 8 ounces green tomatoes, cores removed, sliced into 1-inch segments 2 teaspoons garam masala 1 1/2 teaspoons kosher salt 1/4 teaspoon ground turmeric 2 tablespoons cilantro, finely chopped Procedures Pour the oil into a large skillet set over medium-high heat. Add the garlic and cook until it is reddish brown, about a minute or so. Stir often. Make sure it doesn't burn. If it does, then start over. Add the potatoes, tomatoes, garam masala, salt and turmeric. Turn heat down to medium. Stir occasionally, and cook for about 10 minutes. Pour in a cup of water. Scrap the pan with a wooden spoon, dislodging any browned bits. When the mixture comes to a boil, cover the skillet, reduce heat to medium low and simmer for 12 to 15 minutes, or until the potatoes and tomatoes are tender. Stir every few minutes or so. You want the final sauce to be kind of thick, so mash up a few of the potatoes and tomatoes with the wooden spoon. Turn off the heat, stir in the cilantro, and serve. |
A recipe I wanted to save for later:
Lidia Bastianich's Swiss Chard Crostata Lidia Bastianich's Swiss Chard Crostata | Serious Eats : Recipes 1/2 cup olive oil 1 teaspoon salt 1/3 cup water, or as needed Swiss chard mix: 2 cups leeks, chopped 3 tablespoons olive oil 3 lbs. Swiss chard green, cleaned and cut into strips 2 cups scallions, chopped Salt and pepper to taste 2 tablespoons fresh marjoram, chopped 3 eggs 2 cups ricotta 1 cup Parmigiano Reggiano, grated 1/2 cup heavy cream Procedures Make dough with flour, oil, salt and water (as needed). Once the dough obtains a smooth consistency, cover it with saran wrap and allow it to rest for approximately 30 minutes. Braise leeks in olive oil. Add Swiss chard, scallions, salt, pepper and marjoram. Simmer at low temperature for approximately 20 minutes until most water has evaporated, drain and let cool. In a mixer put eggs, ricotta, Parmigiano Reggiano, cream, salt and pepper. Blend and add braised vegetables and mix together well. Preheat the oven to 375°F. Roll out a thin piece of dough into a rectangle about 22-inch by 16-inch and set in a buttered 18" x 12" low baking dish. (The dough should overlap about 2 inches around the dish). Pour in the Swiss chard mix, make it level; fold over the overlapping dough. Brush lightly with olive oil or egg yolk and bake for 45 minutes. Allow it to cool and serve warm. |
from: Penne alla Norma Recipe - MarthaStewart.com
1 pound penne rigate Coarse salt and ground pepper 4 tablespoons olive oil 1 medium onion, halved and thinly sliced 4 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 1 large eggplant, cut into 3/4-inch chunks 1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks 2 tablespoons tomato paste 1/2 cup torn fresh basil, plus more for garnish 3/4 cup ricotta cheese Directions Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot. Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes. Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon). Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil. |
More green tomatoes:
Grilled (or Baked) Green Tomatoes With Green Herbs and Walnuts recipe detail | OregonLive.com Makes 4 servings Ingredients 4 mature green tomatoes (about 1 1/2 pounds) 1 teaspoon granulated sugar Salt and freshly ground black pepper 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh basil 1/2 teaspoon coarse salt Dash cayenne pepper Sherry wine vinegar or balsamic vinegar 1 cup chopped walnuts 1 clove garlic 2 sprigs cilantro Instructions Slowly grill tomatoes over warm, glowing coals until fork-tender and blistered (or bake at 400 degrees). Immediately drop them in a bowl of cold water and leave to cool on plate. Carefully core tomatoes. Scoop out seeds and pulp, leaving only outer walls. Reserve about 2 tablespoons of strained juices. Sprinkle insides with sugar and salt and pepper to taste. Combine parsley, dill and basil in small glass or ceramic bowl, along with coarse salt, cayenne and about 1 1/2 teaspoons of the reserved juices to make thick herb sauce. Add a few drops vinegar. Process walnuts, garlic, cilantro, 2 teaspoons reserved tomato juices and a few drops vinegar to taste in food processor until just combined (should make 1/2 cup filling). Discard any remaining tomato juices. Stuff tomatoes with walnut mixture and stand them in shallow serving dish. Heat herb sauce in microwave or in small saucepan until lukewarm. Drizzle about 1 tablespoon sauce over each tomato. Cover loosely and set in cool place at least 1 hour. Adapted from "The Cooking of the Eastern Mediterranean" by Paula Wolfert |
This sounded like delicious comfort food. I wonder how it freezes. I will have to make it and see!
Green Chile Enchiladas Recipe | Simply Recipes Green Chile Enchiladas You can easily substitute prepared canned tomatillo salsa verde for the tomatillo sauce (you'll need two cups), and canned whole Anaheim green chiles for the chiles (remove the seeds and stems if still in the chiles). Ingredients 1 1/2 pounds tomatillos 3 cloves garlic, still in their peels 2 jalapenos Salt 3-4 large Anaheim chiles 12 corn tortillas Canola or grapeseed oil 1/2 pound to a pound Monterey Jack cheese, grated (quantity depends on how cheesy you want the enchiladas to be) Sour cream Cilantro Method 1 Prepare the tomatillo sauce. Remove the husks from the tomatillos. Rinse off the tomatillos. Cut them in half and place them cut-side down on a roasting pan lined with aluminum foil. Place the garlic and jalapeños on the pan with the tomatillos. Broil on the top rack on the oven for 5-7 minutes until the tomatillos are lightly charred. Remove from the oven and let cool to touch. Remove garlic from the garlic skins, discard the skins. Cut open the jalapeños and remove and discard the seeds and the stems. Place tomatillos, cooked garlic, the jalapeños, and 1 teaspoon of salt in a blender, pulse until well puréed. Set aside. (You can make several days in advance and store in the refrigerator.) 2 Prepare the Anaheim chiles. If you have a stove-top gas burner, you can roast the chiles directly over the flame of the burner (see How to roast chile peppers over a gas flame), otherwise use a broiler and broil the chiles in a roasting pan, turning them until they are blackened all over. Place the blackened chiles in a small brown paper bag. Close the bag and let sit for at least 5 minutes. Then remove the chiles from the bag and peel off and discard the blackened skin. Slice open the chiles and remove and discard the seed pod, any seeds (they're hot!) and the stems. Slice the chiles into strips. 3 Cook the tortillas. Heat a couple tablespoons of canola or grapeseed oil in a frying pan (cast iron works well) on medium high heat. Once the oil is hot, add a corn tortilla to the pan. The tortilla should sizzle as it hits the pan. Turn it over and let it cook until little pockets of air start to bubble up in the tortilla. Then use a metal spatula to remove the tortilla from the pan, shaking off any excess oil, to a plate lined with paper towels. Continue to the tortillas this way, adding more oil as needed, separating the tortillas that are cooling with paper towels. 4 Preheat the oven to 350°F. Spread a little of the tomatillo sauce in the bottom of a 9x13 casserole pan. One by one, place a little grated cheese and a strip or two of green chiles in the center of the tortillas, roll them up, and place them in the casserole. Once you have filled the casserole with the rolled tortillas, spread the remaining tomatillo sauce over them, and sprinkle with the remaining cheese. 5 Bake for 15 minutes at 350°F, until cheese is melted Serve with sour cream (thinned with some water) drizzled over, and some chopped fresh cilantro. Also good with it is thinly sliced iceberg lettuce that has been sprinkled with cider or white vinegar and salt. Makes for excellent leftovers, will keep in the refrigerator for days. Serves 4-6. |
Going to have to look for these little eggplant.
Indian Eggplant Stuffed with Sesame-Peanut Masala Stuffed Indian Eggplant - Mark Bittman Serves 4 1/4 cup toasted white (hulled) sesame seeds 1/2 cup unsalted roasted peanuts 2 tablespoons brown sugar 1 teaspoon salt 1/2 teaspoon ground turmeric 1/2 teaspoon cayenne 1 teaspoon minced or crushed garlic 1/4 cup finely chopped cilantro leaves 2 teaspoons water 8 Indian eggplants, or 6 small Italian or Japanese eggplants (1 1/2 pounds total) 3 to 4 tablespoons canola oil 1/4 cup water 1. For the filling, use a mini food processor to grind the sesame seeds, peanuts, sugar, salt, turmeric and cayenne to a crumbly texture. Transfer to a bowl and mix in the cilantro and water to create a compact, spreadable mixture. Set aside. 2. Use scissors to trim the eggplant stems so that they are about 1/2 inch long. Use your fingers to remove the green pointy flaps of the eggplant caps. Make a deep cross incision in each eggplant, stopping 1/2-inch short of the stem. To do that, position each one on its side on your cutting board. Hold it down with one hand while you wield the knife with the other hand to make the first horizontal cut. Roll the eggplant 90 degrees and make the second horizontal cut. 3. Use a teaspoon to stuff each eggplant with about 1/8 of the filling. Gently pry open the eggplant, stuff in the filling. Make sure there is filling between each of the cuts. Gently squeeze the eggplant to make the filling sticks and fills the crevices. 4. Pour the oil into a large nonstick skillet over medium heat to film the bottom. When hot, add the eggplants in a single layer. Fry the eggplants for 3 to 4 minutes, turning frequently, to brown them on two sides. Don’t fret when some of the filling spills out. Add the remaining 1/4 cup water, cover with a lid or foil, and turn the heat to low. Cook for 15 to 20 minutes, turning halfway through, until tender. Pierce with the tip of a knife to test. There will be filling in the skillet bottom. If you want to crisp those bits and serve them with the eggplant, increase the heat to medium high and fry for 1 to 2 minutes, until crisp. Remove from the heat, let the sizzling subside, then transfer to a plate and serve hot or warm. |
I love quinoa. Martha Rose Shulman's instructions on how to cook quinoa can be found here: http://www.nytimes.com/2008/11/03/he...ipehealth.html I've been meaning to try and see if I can cook it in my fuzzy logic rice cooker.
Stir-Fried Quinoa With Vegetables and Tofu By MARTHA ROSE SHULMAN http://www.nytimes.com/2010/09/23/he...ipehealth.html I’ve substituted cooked quinoa here for rice. You can use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes. 1/2 pound firm tofu, drained and sliced about 1/2 inch thick 2 broccoli crowns, broken into florets Salt to taste 1 tablespoon soy sauce (regular or low-sodium) 1 tablespoon fish sauce (may substitute soy sauce) 2 teaspoons dark Asian sesame oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons peanut oil or canola oil 1 medium red bell pepper, cut in thin strips 3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths 1 bunch scallions, sliced very thin 5 cups cooked quinoa (1 1/3 cups uncooked) 1. Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients. Cut the tofu slices into 1/2-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels. 2. In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan. 3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute. 4. Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once. Yield: Serves four. Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator. |
Fall is coming, so here's a squash recipe:
Baked Spaghetti Squash with Garlic and Butter | Steamy Kitchen Recipes Baked Spaghetti Squash with Garlic and Butter Servings: 6 Prep Time: 5 Cook Time: 60 I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy - use more! Ingredients: 1 small spaghetti squash (about 3-4 pounds) 2 tablespoons butter 2 cloves garlic, finely minced 1/4 cup finely minced parsley (or basil) 1/2 teaspoon salt (or to taste) 1/4 cup shredded parmesan cheese Directions: 1. Preheat oven to 375F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes. 2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes. 3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes. |
Interesting use of rice noodles here for people who can't do gluten. For those of us who can, I imagine this would also be good over whole wheat pasta (which is what I would prefer, given the difference in fiber content).
from: http://www.nytimes.com/2010/09/29/he...ipehealth.html Rice Noodles With Zucchini, Tomatoes and Fresh Mint By MARTHA ROSE SHULMAN Zucchini remains in the farmers’ markets into the fall. Even if you can’t find fresh tomatoes, you can make this easy pasta with canned tomatoes. The days may be cooler now, but the dish will remind you of summer. 2 tablespoons extra virgin olive oil 1 to 2 garlic cloves (to taste), minced 1 pound zucchini, cut in 1/4-inch dice 1 pound tomatoes, peeled, seeded* and cut in 1/4-inch dice, or 1 14-ounce can diced tomatoes, partially drained Salt and freshly ground pepper to taste 7 to 8 ounces thin rice sticks 3 to 4 tablespoons chopped fresh mint 1/4 cup freshly grated Parmesan or pecorino or crumbled feta (optional) * To seed the tomatoes, cut the tomatoes in half along the equator, place a strainer over a bowl and seed the tomatoes into the strainer. Rub the gelatinous seed pods against the strainer to extract flavorful juice, and discard the seeds. 1. Bring a large pot of water to a boil. Meanwhile, place the rice sticks in a large bowl, and cover with hot water. Let sit 20 minutes, until pliable. Drain and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors. 2. While the rice sticks are soaking, heat 1 tablespoon of the olive oil over medium heat in a wide, heavy skillet, and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the zucchini. Cook, stirring, until the zucchini begins to soften and the skin becomes bright green, about three minutes. Add the tomatoes with juice and salt and pepper to taste. Cook, stirring often, for 6 to 10 minutes until the zucchini is tender and the tomatoes have begun to break down. Remove from the heat, taste and adjust seasonings, and set aside. 3. When the water comes to a boil, salt generously and add the rice sticks. Boil one minute and drain. Toss with the zucchini and tomato mixture, the remaining olive oil and the mint. Serve, passing the cheese for people to sprinkle on at the table. Yield: Serves four. Advance preparation: The zucchini-tomato mixture can be cooked several hours ahead and reheated. If it seems dry, add a little pasta cooking water. The soaked noodles will keep for three or four days in the refrigerator. |
We love open-faced sandwiches (or tartines) around this house, and I found this Italian-styled recipe interesting. They have it labeled as an appetizer, but I think it would make a fine main course.
Eggplant Marinara Flatbread Recipe at Epicurious.com Eggplant Marinara Flatbread Bon Appétit | October 2010 by The Bon Appétit Test KitchenYield: Makes 6 appetizer servings Active Time: 30 minutes Total Time: 45 minutes 4 tablespoons (about) olive oil, divided 6 1/3- to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large) 1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length 1 1/4 cups purchased fresh marinara sauce 2 ounces soft fresh goat cheese 1/3 cup chopped fresh basil plus 6 whole leaves (for garnish) 1 cup coarsely grated mozzarella cheese (about 4 ounces) Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute. Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over. Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves |
Basic, but a classic:
http://www.nytimes.com/2010/10/06/dining/06minirex.html Pasta with Fresh Tomato Sauce Published: October 1, 2010 Time: 20 minutes Salt 3to 5 tablespoons butter or olive oil 1 1/2pounds tomatoes, roughly chopped 1 pound linguine or other long pasta 1/2 cup shredded fresh basil leaves, if desired Freshly grated Parmesan, if desired. 1. Bring a large pot of water to a boil and salt it. Put the butter or oil in a large skillet over medium heat; when the oil is hot or the butter’s foam subsides, add the tomatoes. 2. Cook, stirring occasionally, until the tomatoes break up, about 10 minutes, adding salt and freshly ground black pepper to taste. Meanwhile, cook the pasta until done; drain. 3. Toss together pasta and sauce, along with basil and Parmesan, if you like. Taste and adjust the seasoning and serve. |
Came across a regular recipe for moussaka and decided to poke around and find a vegetarian version. Here you go:
Vegetable Moussaka Recipe at Epicurious.com Vegetable Moussaka Bon Appétit | September 1999 Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies. Yield: Makes 8 servings 3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds 1/2 cup (about) olive oil 1 large onion, thinly sliced 1 cup finely chopped peeled carrots 1 cup finely chopped celery 4 garlic cloves, minced 12 ounces portobello mushrooms, cut into 1/2-inch pieces 1 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1 28-ounce can crushed tomatoes with added puree 1/4 cup chopped fresh Italian parsley 1 cup grated Parmesan cheese 6 tablespoons (3/4 stick) butter 7 tablespoons all purpose flour 3 1/2 cups whole milk 4 large egg yolks Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes. Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F. Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.) Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes. |
Not quite the season for Meyer lemon, but save this one for later:
from: Recipe: Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts | Apartment Therapy The Kitchn Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts serves two as a main course 1 teaspoon Meyer lemon zest (from about 1/2 lemon) juice from one Meyer lemon (about 1/4 cup) 1/2 cup mascarpone cheese 1/2 teaspoon salt a few grinds of fresh pepper 1/4 teaspoon freshly grated nutmeg 1/2 pound spaghetti 5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped 1/2 cup chopped, toasted hazelnuts Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine. Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately. |
One for freezing:
from: mushroom lasagna | smitten kitchen Mushroom Lasagna Adapted, only a little, from Ina Garten Last time I posted, I joked about the number of changes I make to the average recipe. However, Ina Garten doesn’t write average recipes. Her recipes never fail to produce dishes that require no tweaking to receive rave reviews, and this one was no different. The only things I messed with were adding a clove of minced garlic to the sauce, because it’s so wonderful against the creaminess and swapping out portobellos with cremini, or brown mushrooms as portobellos are more expensive, harder to find, break easily and are nothing but overgrown brown mushrooms. My only gripe with this recipe is the number of pots it uses; I counted 4 in the original (not including the colander, cutting board and knife, ugh) and managed to trim it to 3 in my version, below. However, I did forget all about the inconvenience of dishes once I tasted the final dish — completely and totally worth it. Serves 6 to 8 (more as a first course) Salt Olive oil 3/4 pound dried lasagna noodles 1 large clove garlic, minced 4 cups whole milk 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg (I used less, because this seemed like a lot) 1 1/2 pounds cremini or portobello mushrooms 1 cup freshly grated parmesan Preheat your oven to 375°F. Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside. Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside. Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms. Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan. Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing. * Burning question: Do you overlap your lasagna noodles on each layer? I think that’s the way it is usually done, but it has been so long since I made lasagna, I couldn’t remember. I decided to line mine up, and ended up with three neat rows down my 9 x 13 pan (I trimmed the ends of the noodles, because I can occasionally be a neat freak) and found it exceptionally neat and pretty to serve, as each piece could have two ruffly edges. This meant I only used 12 noodles total, or about 2/3 of a one-pound box. |
Pasties!
Recipe: Butternut Squash, Sage, and Parmesan Pasties | Apartment Therapy The Kitchn Butternut Squash, Sage, and Parmesan Pasties Makes 2 large or 4 small pasties Dough 1 1/3 cups all-purpose flour Pinch of salt 2/3 cup chilled butter, cut into small pieces 6-8 tablespoons ice water Filling 8 ounces butternut squash, peeled and cut into 1 cm cubes 1 medium red onion, diced 1 clove garlic, crushed 1 tablespoon finely chopped sage 1 tablespoon finely chopped parsley 1/4 cup grated Parmesan cheese 2 tablespoons pine nuts, toasted Sea salt Freshly ground white pepper (or black) 1 egg, beaten To make dough Sift flour and salt into a large bowl. Using a pastry blender or knife, cut butter into flour until the mixture resembles fine breadcrumbs. Add 1 tablespoon of ice water at a time, gently tossing between additions, until the dough just holds together. Shape dough into a ball and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before rolling out. Before rolling out the dough, let it soften slightly so that it is malleable but still cold. On a lightly floured surface, roll it out to 1/8-inch thick. Cut out two circles using a plate or bowl as a guide. To make pasties Preheat oven to 375°F. In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts. Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Sprinkle well with salt and pepper. Moisten the edges of the dough with beaten egg. With cool hands, fold the pastry over and crimp the edges. (Use any crimping technique you like, just make sure it is well sealed. For the traditional Cornish method, see this YouTube video.) Cut a small slit in the top of each pasty. Brush all over with beaten egg. Bake until golden and cooked through, about 40 minutes. Serve hot or warm. |
Another one, because I came across it and wanted to remember it for later:
Healthy & Delicious: Mushroom 'Bolognese' | Serious Eats : Recipes Ingredients serves 3 or 4, active time 20 minutes, total time 40 minutes 1 tablespoon extra virgin olive oil 2 large shallots, finely chopped (about 1/4 cup) 1 large carrot, peeled and finely chopped (about 1/2 cup) 10 ounces button mushrooms, finely chopped Kosher salt Freshly ground black pepper 1 (14.4-ounce) can diced tomatoes 2 teaspoons chopped fresh oregano Procedures In a 10-inch heavy-bottomed skillet pan, heat oil over medium-high heat until shimmering. Add shallots, carrot, and mushrooms. Season to taste with salt and pepper. Cook, stirring occasionally, until mushrooms have reduced and their liquids have almost evaporated, about 12 minutes. Add tomatoes and oregano. Stir to combine. Cook, stirring occasionally, until sauce thickens to desired consistency. Serve with wide, flat pasta like pappardelle or tagliatelle or ridged pasta like rotini or rigatoni. |
I was poking around a cooking site this evening and came across a mention of cassoulet. Cassoulet traditionally contains meat, but it triggered a memory of a meal I made many months ago from this vegetarian recipe:
recipe detail | OregonLive.com Vegetarian Cassoulet Published March 17, 2009 Makes 4 to 6 servings Ingredients Cassoulet 3 medium leeks (white and pale green parts only) 1/4 cup olive oil 4 medium carrots, halved lengthwise and cut crosswise into 1-inch pieces 3 celery ribs, cut crosswise into 1-inch pieces 4 cloves garlic, chopped 4 sprigs thyme 2 sprigs parsley 1 bay leaf 1/8 teaspoon ground cloves Salt and freshly ground black pepper 3 15-ounce cans cannellini or Great Northern beans, rinsed and drained 1 15-ounce can diced tomatoes, drained 1 14 1/2-ounce can vegetable broth, plus enough water to make 4 cups Garlic crumbs 2 tablespoons olive oil 4 cups coarse fresh bread crumbs 1 tablespoon chopped garlic 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley 1/2 cup grated parmesan (optional) Instructions To make cassoulet: Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry. Heat the olive oil in a large heavy pot set over medium heat. Add leeks, carrots, celery, garlic, thyme sprigs, parsley sprigs, bay leaf, cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables are softened and golden, about 15 minutes. Stir in beans, tomatoes and vegetable broth diluted with water. Bring to a boil, reduce heat and simmer, partially covered and stirring occasionally, until carrots are tender but not falling apart, about 30 minutes. To make garlic crumbs: Heat oil in a large sauté pan over medium-high heat. Add bread crumbs, garlic, salt and pepper. Cook, stirring, until crumbs are crisp and golden, about 12 to 15 minutes. Allow crumbs to cool, then stir in parsley and parmesan. To finish cassoulet, discard herb sprigs and bay leaf. Mash some of beans in the pot with a potato masher or back of a spoon to thicken broth. Season with additional salt and pepper. Divide cassoulet among bowls and sprinkle with garlic crumbs before serving. Adapted from Melissa Roberts, Gourmet Magazine, March 2008 |
This recipe originally had anchovies in it. To compensate, consider adjusting the seasoning. It's similar to a recipe I make with kale, so that would be another green to consider in this treatment.
adapted from: http://www.nytimes.com/2010/10/13/di...3apperex2.html Pasta With Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs Time: 40 minutes 3 tablespoons butter or olive oil 2 garlic cloves, finely chopped 2/3 cup bread crumbs 1 tablespoon extra virgin olive oil, plus additional for drizzling 1 yellow onion, halved from stem to root and thinly sliced crosswise Kosher salt and pepper 1 pound Swiss chard, ribs removed, leaves chopped 1/2 pound whole-wheat pasta, such as fusilli. 1. In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl. 2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm. 3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil. Yield: 2 to 3 servings. |
Another recipe to go with whole wheat pasta:
http://www.nytimes.com/2010/10/13/di...3apperex1.html Creamy Pasta With Roasted Zucchini, Almonds and Basil Time: 45 minutes 2 medium zucchini, cut into 1/2-inch cubes (about 3 cups) 1 1/2 tablespoons extra virgin olive oil 3/4 teaspoon kosher salt Pepper, to taste 2 tablespoons slivered almonds 1/3 cup heavy cream 1 sprig basil, with leaves and stem 3 tablespoons goat cheese 1/2 teaspoon finely grated lemon zest 6 ounces whole-wheat spaghetti or linguine. 1. Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes. 2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl. 3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm. 4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds. Yield: 2 servings. |
Squash season is here:
Spinach and Acorn Squash "Ravioli" Recipe - MyRecipes.com Spinach and Acorn Squash "Ravioli" Yield: 4 servings (16 large ravioli) 1/2 cup ricotta cheese 1 10-ounce package frozen chopped spinach, defrosted and squeezed 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground pepper 8 1/2-inch slices of roasted squash, peeled and mashed 1/4 cup sour cream 1/4 teaspoon ground nutmeg 1 tablespoon unsalted butter 8 sage leaves 1 1/2 cups vegetable broth 16 wonton wrappers Heat oven to 400º F. In a small bowl, combine the ricotta, half the spinach (reserve the rest for another use), salt, and pepper and mix well. In another bowl, stir the squash, sour cream, and nutmeg together. In a skillet, over medium heat, heat the butter. Add the sage and cook until fragrant, about 1 minute. Add the broth, simmer 5 minutes, and set aside. Lay out 16 wonton wrappers. Divide the spinach mixture among 8 wrappers, placing a dollop in the center of each. Fold them in half diagonally, pinching one corner to close. Repeat with the squash mixture and the remaining 8 wrappers. Place the 16 packets in a roasting pan and spoon the broth over them. Cover with foil and heat in the oven until warmed through, 10 to 15 minutes. |
More squash! I think this would probably also be good with Puy lentils (French green) if you don't have access to Beluga lentils.
SAUTEED BELUGA LENTILS + BUTTERNUT SQUASH Sprouted Kitchen SAUTEED BELUGA LENTILS + BUTTERNUT SQUASH // Serves 4 This is one of those recipes that is to taste on a lot of things. You could adjust the garlic if you prefer, more herbs if you want the greenery, more curry if you like it spicy. However, note that the curry should not be an overpowering flavor here, it’s intended to be a compliment. Any squash would work, maybe even a pumpkin. You follow me? 4 cups cubed butternut squash 2 tbsp. olive oil 1/2 tbsp. curry powder 1/2 tbsp. oregano 1 tbsp. muscavado/natural brown sugar salt and pepper 2 cups cooked Beluga lentils, drained 2 tbsp. minced garlic 2 tbsp. olive oil 1/2 cup chopped basil 1/3 cup chopped parsley 2 tbsp. apple cider vinegar 1 tsp. Dijon mustard 1 small red onion, diced grated Manchego cheese Oven to 450′ 1. On a baking tray, spread out the squash, add the olive oil, oregano, curry powder and salt and pepper. Use your hands and toss everything around until the spices are coating the squash evenly. Spread them out in a single layer, with as much space between possible. Roast in the upper third of the oven for 20-35 minutes. (The time differs based on water content of squash, size of cubes etc. Just watch them until the edges are brown and crispy). 2. While the squash are cooking, put the 2 Tbsp. olive oil and minced garlic in a pan over medium heat. Shake it around a few times, and allow the garlic pieces to crisp up a bit in the oil. Add the lentils and saute to cover them in oil. Continue to stir intermittently for about 10 minutes to warm through. Turn off the flame, but leave them in the warm pan until the squash is done. 3. Remove squash from oven and set aside, put the lentils in a bowl and add the red onion, apple cider vinegar, dijon and half of the herbs, stir. Add the squash chunks on top, the rest of the herbs, desired amount of grated manchego cheese and a grate of fresh ground pepper. |
Finally, a recipe from the Temporary Vegetarian column that isn't overly complicated.
Recipe for Mushroom Quesadillas (Quesadillas con Hongos) from Rosa Mexicano Restaurant - NYTimes.com Mushroom Quesadillas / Quesadillas con Hongos Yield 3 servings (six 6-inch quesadillas, or three 10-inch quesadillas Time 40 minutes Ingredients 12 ounces mixed mushrooms (such as cremini, portobello, shiitake, oyster), trimmed and thinly sliced 3/4 cup finely chopped white onion 3 garlic cloves, finely chopped 2 Serrano chilies, trimmed, seeded, cored, and finely chopped 3 tablespoons extra virgin olive oil salt 4 ounces queso chihuahua, or Monterey jack, muenster, or cheddar cheese, finely shredded (to make 1 1/2 cups, loosely packed) 6 6-inch (or three 10-inch) fresh corn tortillas 6 fresh epazote leaves (optional) Sour cream, for serving Salsa verde, for serving. Method 1. In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined. 2. Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed. 3. Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close. 4. Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side. |
A strata--yet another delicious form of what amounts to a savory bread pudding.
Eat for Eight Bucks: Spinach Strata with Sage and Gruyere | Serious Eats : Recipes 1/2 baguette (to yield about 6 cups of torn bread) 1 tablespoon softened butter, plus 3 tablespoons melted butter 3 eggs 2 1/2 cups milk 2 tablespoons fresh sage, torn 1/2 teaspoon salt Freshly ground black pepper 2 medium cloves garlic, minced (about 2 teaspoons) 1 1/2 ounces baby spinach (about 1 1/2 cups) 3 ounces Gruyere (about 1 1/2 cups, grated) 1 ounce Parmesan cheese, grated Procedures 1 Cut the bread into slices about ¾-inch thick. Set on the counter for several hours to dry out, or toast the bread in a 400°F oven for about 5 minutes. Tear each slice into several pieces. You should have about 6 cups. 2 Grease an 8-inch by 9-inch casserole dish with 1 tablespoon softened butter. 3 In a large bowl, whisk the eggs until frothy. Whisk in milk, sage, salt, pepper, melted butter, and minced garlic until homogenous. 4 Add the torn bread to the custard, mixing to make sure every piece absorbs some liquid. Stir in spinach and Gruyere. Pour the bread-custard-spinach mixture into prepared casserole dish. Sprinkle with Parmesan and top with more freshly ground pepper. Cover with plastic wrap and allow to sit for 1 hour on the counter, or several hours in the fridge. 5 Preheat the oven to 375°F about 20 minutes before you’re ready to bake the strata. 6 Bake until the top is browned and slightly puffed and the strata is cooked through, about 45 minutes. Let rest a few minutes before serving warm. |
For this recipe, if you don't have a spaetzle disk, you can also use a colander with large holes. A side that could also work as a main:
Garlic Dumplings with Emmentaler - Saveur.com Garlic Dumplings with Emmentaler 2 tbsp. extra-virgin olive oil 1⁄2 cup milk 1⁄4 cup finely chopped flat-leaf parsley leaves 1⁄4 cup finely chopped basil leaves 6 tbsp. unsalted butter 1⁄4 tsp. kosher salt 3 eggs, beaten 2 cups flour 1 cup grated emmentaler cheese 1. Heat oven to 450°. Halve garlic crosswise with a knife and brush with olive oil; wrap with foil. Roast until soft, 1 hour. Let cool and squeeze roasted garlic cloves from their skins into a bowl; mash with a fork to a paste. 2. Melt 2 tbsp. of the butter and add to paste. Then add milk, parsley, basil, salt, and eggs; stir until smooth. 3. Put flour into a large bowl; form a well in center. Slowly pour in the garlic–milk mixture, stirring with a fork to form a smooth batter. 4. Bring a 5-qt. saucepan of salted water to a boil over high heat. Set a perforated spätzle-making disk over the pot. Working in batches, scrape batter through holes into water. Cook until dumplings rise to surface, about 1 minute. Using a slotted spoon, transfer dumplings to a baking sheet. 5. Heat remaining 4 tbsp. of butter in a 12" ovenproof skillet over high heat. Add dumplings; cook, stirring, until lightly browned, 6–8 minutes. Meanwhile, heat broiler; put rack 5" from heating element. Sprinkle dumplings with cheese; broil until melted, about 2 minutes. SERVES 4 |
I will probably be making this today, because I have a leek and a bag of chanterelles that need to be used ASAP. One substitution I like to make lately is to use aged Gouda in place of the Parmesan--it matches the earthiness of the mushrooms and thyme nicely. I adapted this because I don't have cream sherry, nor am I likely to buy it to make risotto once; I prefer Sauvignon Blanc. It adds a nice brightness that counterbalances the earthiness of the mushrooms, thyme, and cheese. I also rehydrate my dried mushrooms in the stock I'm going to be using, if I'm using dried mushrooms:
Mushroom and Leek Risotto Recipe http://www.thekitchn.com/thekitchn/s...risotto-098626 Ingredients 1 1-lb package of white arborio rice/risotto 2 cups of mushrooms, your choice. I used a mix of dried chanterelles, dried porcinis, and fresh baby bellas. 1/2 of a shallot, chopped 1 large leek, washed and sliced 2 tbsp. butter or olive oil 3 cups liquid of your choice - vegetable, chicken, or beef broth. You can also use the water you soaked dried mushrooms in, if any. 1/2 cup Sauvignon Blanc 2 tbsp. fresh thyme leaves Salt & pepper to taste Parmesan cheese Preparation Soak any dried mushrooms in hot water and set aside. In a large pot, saute the leek and shallot in the butter or oil until soft. Add fresh sliced mushrooms and saute until nicely browned. Add the thyme, and some salt & pepper to taste. Add the risotto and stir to coat evenly. Bring pot to medium-high heat and add 2/3 of the liquid, stirring, taking care not to let the risotto stick. You want to have a slow boil going, not a rollicking boil or a simmer. As the risotto cooks, it will absorb the liquid, so add more, half a cup at a time, stirring. At the end, add the sherry, and more salt & pepper to taste. If you've used up all your liquid and the risotto is still too hard, add about half a cup of liquid - more broth, sherry, or water. This might be a sign your heat is too high, so turn it down a little. The risotto is done when it is al dente. Serve with grated Parmesan on top. |
Sounds yummy, but I wouldn't use olive oil for frying, personally:
http://www.nytimes.com/2010/10/27/dining/27apperex.html Zucchini and Carrot Fritters With Yogurt-Mint Dip Time: 1 hour 1 cup all-purpose flour, more as needed 1 teaspoon baking powder 1 teaspoon coriander 3/4 teaspoon kosher salt, more for serving 1 cup milk, more as needed 1 large egg 1/4 teaspoon grated lemon zest 1/4 teaspoon pepper 2 large carrots, grated (about 1 1/2 cups) 1 large zucchini, grated (about 2 cups) 2 scallions, finely chopped 1 garlic clove, finely chopped 1/2 cup plain yogurt 1 tablespoon chopped mint 1 tablespoon extra virgin olive oil Olive oil, for frying. 1. To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper. 2. Pour dry ingredients into wet; whisk until just blended (do not). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions. Allow to rest for 30 minutes. 3. To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and 1/4 teaspoon salt. In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil. Cover and refrigerate until ready to use. 4. Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip. Yield: 3 dozen fritters. |
Another one from the NYTimes:
http://www.nytimes.com/2010/10/27/dining/27minirex.html Ricotta Cheese Gnocchi Time: 45 minutes to 1 hour Salt One 15-ounce container ricotta cheese, preferably whole milk 2 eggs, lightly beaten 1 1/4 cups freshly grated Parmesan, plus more for serving Freshly ground black pepper 3/4 to 1 cup flour 3 tablespoons unsalted butter 10 or more sage leaves. 1. Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour. 2. Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot. 3. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately. Yield: 4 servings. |
First time I've been to this thread and even then it was by accident!
Snowy, good job!! |
Thanks, Xerxys. I admit, this thread is totally driven by my selfish desire to catalog yummy recipes.
So here's another one, from the Splendid Table: Quiche a l'Oignon | The Splendid Table Quiche a l'Oignon From the October 23, 2010 show From Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan. Copyright © 2010 Joan Nathan. Published by Knopf. All Rights Reserved. The ever-popular lardon-laced quiche Lorraine is off limits for Jews who eschew pork. In an effort to adapt the regional specialty to fit their dietary limitations, the Jews of Alsace and Lorraine created this onion tart, which I find delicious. I learned how to make it from the great chef Andree Soltner, who, before he came to America, worked for a kosher caterer in his native Alsace. Trust me, you won't miss the bacon. CRUST 2 cups all-purpose flour, plus more for the work surface 5 tablesoons cold unsalted butter, cut into small cubes 5 tablespoons vegetable shortening Pinch of salt Dried beans for weighting the crust FILLING 2 tablespoons unsalted butter 1 pound (about 4 small) onions, peeled, and thinly sliced in rings 2 teaspoons sugar Salt to taste 3 large eggs 3 tablespoons heavy cream ¼ teaspoon grated nutmeg Freshly ground pepper to taste A handful of chives Yields 6 servings To make the crust, put the flour, butter, vegetable shortening, and salt in a food processor fitted with a steel blade, and pulse until crumbly. Gradually add 2 tablespoons cold water, pulsing until the dough forms a ball. Remove, cover in plastic wrap, and refrigerate for 30 minutes. On a floured surface, roll out the dough to about 10 inches in diameter. Gently lay it in an ungreased 9-inch tart pan with a removable bottom, pressing the dough into the sides and trimming off any excess dough. Cover the dough closely with aluminum foil, and refrigerate for a few hours or overnight. To make the filling, heat the butter in a frying pan. Add the onions, sugar, and salt to taste, and sauté over low heat, covered, for about 30 minutes, or until the onions are golden and soft. Set aside to cool. Preheat the oven to 450 degrees. Fill the foil-lined crust with enough dried beans to cover the bottom. Bake for 10 minutes. Reduce the temperature to 375 degrees, and cook for 5 more minutes. Remove the foil and the beans. Put the eggs, cream, nutmeg, and salt and pepper in a mixing bowl, and beat them together until blended. Fold in the onions, then transfer the filling to the pie crust and scatter the chives on top. Return it to the oven, and bake for 30 minutes, or until the center is set and custard-like. Serve warm or at room temperature. NOTE You can substitute prepared puff pastry for the crust. |
So I've never had lavash, but apparently Trader Joe's has it. Might have to get some of this and make a snacky pizza for my Halloween party on Friday. Here's a recipe, courtesy of Martha Rose Shulman's excellent collection of Recipes for Health in the NYTimes:
http://www.nytimes.com/2010/10/25/he...ipehealth.html Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese This is my favorite lavash pizza. It’s simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven. 1 9-by-12-inch piece of lavash 1/2 cup, tightly packed (2 ounces), grated or shredded fresh mozzarella 2 plum tomatoes (8 to 10 ounces), sliced 1/4 red onion, sliced (optional) 1/2 cup (2 ounces) crumbled goat cheese 1 to 2 teaspoons fresh thyme Salt and freshly ground pepper 1 tablespoon extra virgin olive oil 1. Heat the oven to 375 degrees, preferably with a pizza stone in it. Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil, and place in the oven. Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors. Yield: Serves two. Advance preparation: This pizza takes minutes to throw together and should be assembled just before baking. Nutritional information per serving: 410 calories; 25 grams fat; 12 grams saturated fat; 50 milligrams cholesterol; 29 grams carbohydrates; 2 grams dietary fiber; 299 milligrams sodium (does not include salt added during preparation); 18 grams protein |
You know, I chopped up three tomatoes, a ball of mozarella and two handfulls of spinach... topped them with some bread-dipping spices, kosher salt, and fresh cracked pepper and a splash of Newman's Own Light Balsamic Vinaigrette, and my coworkers nearly had a conniption. It just reminded me how simple things I take for granted taste delicious.
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This sounds yummy:
recipe detail | OregonLive.com Roasted Cherry Tomato Tart Published October 26, 2010 Makes 6 servings Ingredients 1 1/2 to 2 cups cherry tomatoes (the exact amount can vary, depending upon the size and shape of your tomatoes -- if you roast too many, it's not a bad thing) Olive oil 1 tablespoon Dijon mustard 1 9-inch tart crust or puff pastry crust, par-baked 8 ounces chèvre or other soft goat cheese 2 eggs 1/2 cup half-and-half or milk 2 teaspoons chopped fresh thyme (or other herb of your choice; divided) Salt Instructions Preheat oven to 200 degrees. Halve the cherry tomatoes along their equators, and place them cut-side up in a baking dish. Drizzle with a bit of olive oil, and put them in the oven for 3 hours. They should shrink somewhat, to maybe two-thirds their size, but still be juicy. Set aside. (You can skip the slow-roasting step, if you like, and your tomatoes will be a bit prettier and less shriveled, but not nearly so oh-my-goodness rich.) Raise oven temperature to 375 degrees. Spread the mustard over the bottom of the tart shell in a very thin layer. In a mixer (or using a whisk or fork and a lot of patience), blend together the chèvre, eggs, half-and-half and half the thyme. Pour mixture into the tart shell. Gently place the tomatoes on top, cut-side up, in an arrangement that strikes you. Gently transfer the tart to the oven and bake 45 minutes, until the filling has puffed and begun to brown, and the tomatoes are caramelized a touch on top. Remove from the oven and let cool slightly. Sprinkle the remaining fresh herb and a light sprinkling of salt across the top, and serve. |
ZombieSquirrel claims to love all things pumpkin-flavored, and I wonder if that extends to more savory uses, like in this recipe:
Quick Dinner Recipe: Pumpkin & Ricotta Pasta Casserole | Apartment Therapy The Kitchn Pumpkin & Ricotta Pasta Casserole serves 6 Olive oil 1 pound pasta, such as farfalle, small shells, or elbows One 15-ounce container ricotta One 15-ounce can pumpkin puree 2 eggs 1/2 cup yogurt 2 teaspoons salt Freshly ground black pepper 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 3/4 cup pecans, roughly chopped 1/2 cup loosely packed fresh sage leaves, finely chopped 2 large garlic cloves, finely chopped 3/4 cup grated Parmesan, divided Heat the oven to 375°F. Lightly oil a 9x13-inch baking dish with olive oil. Set aside. Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil. In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger. Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving. Enjoy! |
This one is for Eden.
from: http://www.thekitchn.com/thekitchn/main-dish/-130340 Chickpea Curry (aka The Hippie Curry) This recipe came to my family over 20 years ago from a Zen farm in Marin County, CA. You can't get much more hippie than that! serves 4-6 1 clove of garlic 1/2 teaspoon peppercorns 1/2 teaspoon coriander seeds 2 tablespoons oil 1 tablespoon curry powder 2 cups stock 2 cups sliced potatoes 2 cups sliced carrots 2 cups cauliflower florets 1 14 oz can chopped tomatoes 1 14 oz can coconut milk 1 14 oz can chickpeas 2 tablespoons soy sauce 1 tablespoon honey 1/4 cup slivered basil leaves, plus small whole leaves for garnish In a mortar, grind the garlic, peppercorns and coriander seeds into a paste. (Alternatively, finely chop the garlic with ground versions of the peppercorns and coriander.) Heat the oil in a Dutch oven. Fry garlic mixture until fragrant. Add curry powder and fry a little longer to release flavors. Add stock, potatoes and carrots and bring to a gentle simmer. After about five minutes, add the cauliflower, tomatoes, coconut milk, chickpeas, soy and fish sauces and honey. Bring to a gentle simmer and continue cooking until the vegetables are done and the sauce has begun to thicken. Taste for seasonings and add additional soy sauce or honey as needed. You may want to add more heat via hot chile paste if your curry powder wasn't hot enough. Remove from heat and stir in the basil. Serve over rice with the additional basil on top as a garnish. |
This sounds tasty, and I bet it's freezable:
from: Make Lasagne with Fall Vegetables and Sage Bechamel - Planet Green Lasagne with Fall Vegetables, Gruyere, and Sage Bechamel Vegetable Filling 3 lbs butternut squash, peeled seeded, and cut into 1/2 inch cubes 1 1/2 lbs portobello mushroom caps or cremini mushrooms, trimmed if necessary and cut into 1/2 cubes 3tbs extra virgin olive oil Sea salt or kosher salt and freshly ground black pepper 2 dried ancho chilies 2 tbsp unsalted butter 1 very large onion, diced 2 garlic cloves, finely chopped 2 lbs spinach, washed and touch stems discarded Sage Bechamel 4 cups whole milk 1/2 cup finely chopped onion 1 large or 2 small shallots, finely chopped 1/4 cup coarsely chopped fresh sage 1 bay leave 6 tbsp unsalted butter 6 tbsp unbleached all-purpose flour 8 ounces Gruyere cheese, coarsely grated 1 package fresh lasagne noodles, or oven ready dried noodles For the Filling: Preheat the oven to 450°F. In a large bowl, toss the squash and mushrooms with 2 tbsp of the olive oil, 1 tsp salt and plenty of pepper. Spread the mixture on a baking sheet, setting aside the bowl for later use. Roast the vegetables, stirring every 10 minutes, until tender, 25 to 30 minutes. Meanwhile, cut open the chilies with kitchen shears and discard the seeds and stem. Place the chilies in a bowl and cover them with boiling water. Let sit until soft, 8 to 10 minutes. Drain and finely chop. In a medium skillet, melt the butter and the remaining 1 tbsp of oil over medium heat. Add the onions and 1/2 tsp of salt and cook, stirring, until the onions are softened, 5 to 7 minutes. Stir in the chilies and garlic and cook, stirring for another 3 to 4 minutes. Remove from the heat. Return the roasted vegetables to the bowl and stir in the onion mixture. Season with salt and peppers. Place the spinach, with some water stilling clinging to its leaves, in a large pot and cook, covered, over high heat until wilted, 1 to 2 minutes. Drain and rinse under cold running water until cool, then squeeze dry and coarsely chop. Transfer the spinach to the bowl with the roasted vegetables and mushrooms. For the Bechamel Pour the milk into a large saucepan and bring to a boil. Immediately take the pan off the heat. Stir in the onion, shallots, sae and bay leaf, cover and let sit for 30 minutes. Strain the milk and discard the solids. In a medium skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the roux is fragrant and a shade darker, about 3 minutes. Slowly whisk in the milk until smooth. Bring to a simmer, then reduce the heat and cook gently, stirring occasionally, until thick, about 20 minutes. At Assemble the Lasagna: Preheat the oven to 400°F. Spread a quarter of the bechamel on the bottom of a 9 x 13 inch lasagna pan or gratin dish. Make one layer of noodles, slightly overlapping. Spread half of the roasted vegetables over the noodles and sprinkle with a quarter of the cheese. Make a second layer of pasta, and add another layer of bechamel, then add the rest of the vegetables and another layer of cheese. Top with pasta and remaining bechamel and cheese. Butter a piece of parchment paper and lay it buttered side down over the lasagna. Cover the pan loosely with foil and bake for 40 minutes. Remove the foil and bake until the lasagna is golden brown and bubling, 10 to 1 minutes. Let rest for 10 minutes before cutting and serving. Adapated from The Flexitarian Table by Peter Berley. |
Something fancy, in case you need a vegetarian dish for Thanksgiving:
from: Twice-Baked Leek and Truffle Goat Cheese Souffles With Red Pepper Sauce | OregonLive.com From Vegetarian Recipes for Your Holiday Table, November 2010, By IVY MANNING Makes 4 souffles No need to panic about timing with these impressive vegetarian souffles -- they're baked in advance and reheated in a simple, smoky red pepper sauce. I use Mt. Townsend Creamery's mild, soft, black truffle-flecked goat cheese in this recipe; find it at Whole Foods Market and Steve's Cheese, or use any mild goat cheese. 4 tablespoons unsalted butter, at room temperature (divided) 4 tablespoons grated Parmigiano-Reggiano cheese 2 large leeks, white and light green parts only, halved lengthwise and thinly sliced 2 tablespoons all-purpose flour 1/4 cup warm whole milk 2 ounces crumbled soft goat cheese with truffles 1 pinch freshly grated nutmeg 1 pinch cayenne 1/2 teaspoon salt 3 eggs, separated 1 egg white 1/8 teaspoon cream of tartar Red Pepper Sauce (recipe follows) Preheat the oven to 375 degrees. Place a baking sheet on the center rack of the oven. Using 1 tablespoon of the butter, grease four 8-ounce ramekins. Sprinkle 1 tablespoon of the cheese in each ramekin to coat. Set aside. Heat 1 tablespoon of the butter in a large saute pan over medium heat. Add the leeks and cook, reducing heat if they begin to brown, until they are tender and very soft and melty, 5-7 minutes. Transfer to a small bowl. Return the pan to medium-low heat and melt the remaining 2 tablespoons of butter. Whisk in the flour and cook, whisking constantly, for 1-1/2 minutes. Whisk in the milk, bring to a simmer, and cook, stirring, until very thick, 1 minute. Remove the pan from the stove and stir in the leeks, goat cheese, nutmeg, cayenne and salt. Allow the mixture to cool at room temperature for 5 minutes and then whisk in the egg yolks. In a large bowl, whip the egg whites (3 whites from the separated eggs plus the 1 egg white) and cream of tartar until medium-stiff peaks form when the whip is lifted. Gently fold the egg whites into the yolk mixture in 3 additions. Spoon the egg mixture into the prepared ramekins and run your thumb along the inside of the rim of each ramekin. Transfer to the preheated baking sheet and bake (do not open the oven!), until the souffles are puffed and golden, 25 to 30 minutes. Allow the souffles to come to room temperature, cover with plastic wrap, and keep refrigerated for up to three days. When ready to serve, preheat the oven to 400 degrees. Run a knife around the edges of each souffle and invert to remove them. Arrange souffles in 4 oven-safe serving dishes or gratin dishes. Pour the pepper sauce over the souffles and bake until heated through, 15 minutes. Sprinkle with parsley and serve. Red Pepper Sauce One 12-ounce jar roasted red peppers, drained 1/2 teaspoon smoked Spanish paprika 3 tablespoons whipping cream Salt and freshly ground black pepper 2 tablespoons chopped parsley Combine peppers, paprika and whipping cream in a blender and blend until smooth. Season with salt and pepper to taste. |
Another fancy one:
from: Butternut Squash and Roasted Garlic Galette - Recipes - food52 Butternut Squash and Roasted Garlic Galette I love butternut squash in any form, but it takes a lot of work to cut so I don't cook with it nearly enough. When I do, it has to be a special recipe. This one is worth it. I've served this as an appetizer and as a main course. It could travel well for holiday potlucks. - lori_ Serves 4 to 6 Pastry: 3/4 cups all-purpose flour 1/4 cup semolina flour 1/2 teaspoon kosher salt 6 tablespoons chilled unsalted butter, cut into small pieces 2 to 4 tablespoons ice water Filling: 1 butternut squash 2 tablespoons olive oil 2 teaspoons fresh thyme leaves, chopped 1 clove garlic, chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 10 cloves, garlic whole and unpeeled 1/2 cup fresh ricotta 1 cup grated fontina 2 tablespoons grated parmesan To make the dough: Put the flour, semolina, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to over mix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. To make the filling: Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool. Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate until ready to use. When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta. Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture and fold the edges toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes. Let cool slightly before slicing and serving. |
Roachboy mentioned spaghetti squash not long ago, and it put me on the lookout. Here's a recipe that sounded good:
from: Roasted Spaghetti Squash with Herbs - Martha Stewart Recipes 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed 1 tablespoon extra-virgin olive oil, plus more for brushing 1 tablespoon packed light-brown sugar Coarse salt and freshly ground pepper 1/2 cup grated Parmesan cheese (about 2 1/2 ounces) 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh cilantro 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped Directions Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately. |
Who knew Martha Stewart had so many vegetarian recipes on her site? :lol:
from: Mushroom Turnovers with Sour Cream - Martha Stewart Recipes Serves 4 2 tablespoons olive oil 1 large onion, chopped 4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced Coarse salt and ground pepper 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed 1/2 cup reduced-fat sour cream, for serving Directions Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside. On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges. Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream. |
An adaptation that sounded tasty once the meat was taken out:
adapted from: spaghetti with chickpeas | smitten kitchen Spaghetti with Chickpeas [Spaghetti con Ceci] From Michael White, via New York Magazine As I mentioned above, despite generally wishing for pasta dishes with less, not more sauce, I wouldn’t mind this dish with 1 1/2 to 2 times the sauce. My sauce reduced significantly in the 20 minutes it simmered, uncovered. But, in case that’s just me, I’m sharing the recipe as written and if you are looking at the photos and thinking it needs a little more chickpea sauce love, go ahead and double it. Alternately, you could halve or two-thirds the pasta quantity but what fun would that be? Serves 4 as a main, 8 as a first course or “2 to 3 marathoners”, says NYM 15 ounces canned chickpeas, rinsed and drained or about 2 cups, freshly cooked chickpeas 1/2 cup vegetable stock 5 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 4 cloves garlic, thinly sliced Pinch chile flakes 1 14-ounce can tomatoes, chopped 10 to 15 basil leaves Salt to taste 1 pound spaghetti Freshly grated Parmesan cheese to taste Set 1/3 cup of chickpeas aside. In a blender or food processor, combine remaining chickpeas with stock and pulse a few times until chickpeas are chopped. Place a large pot over medium heat and saute onions, garlic, and chile flakes. Continue cooking until onions and garlic are translucent, about 5 to 8 minutes. Add chickpea mixture, tomatoes, and basil, and let simmer for 20 minutes. Season to taste with salt. While sauce is cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, or tastes like it could use an additional minute’s cooking time. Reserve one cup of pasta water and drain the rest. Toss pasta with chickpea sauce, reserved chickpeas and half of the reserved pasta water until evenly coated and heated through, about one minute. If sauce still feels too thick add reserved pasta water as needed. Season again, as needed, and serve with grated Parmesan to pass. |
This recipe is my own! I imagine it would be good with any combination of root vegetables; we used what we had on hand. When I make this again, I plan on throwing in a regular potato and a parsnip. The trick is to cut all of the root vegetables the same size, so that they'll finish cooking at about the same time. A large dice works well. For myself, I added some roasted delicata squash at the end of cooking, as my husband does not like squash. This recipe is not one to use if you're short on time; the root vegetables need time to soften in the curry, which is kept at a low simmer. This is good over rice (long-grain, basmati, or jasmine) or rice noodles.
Root Vegetables with Red Curry 2 tbsp extra virgin olive oil 1 medium onion 4 carrots 1/2 a celery root 1 parsley root 1 sweet potato 1 can coconut milk Thai red curry paste Heat olive oil in a Dutch oven over medium-low heat. Add onion and cook until translucent. Add carrot, celery root, and parsley root. Cook for a couple of minutes, stirring every so often, before adding the sweet potato. While vegetables are cooking, combine can of coconut milk and curry paste in small saucepan over low heat. How much curry paste is up to you and your curry paste; ours took about 2 heaping tablespoons to make a can of coconut milk into sauce. Continue stirring vegetables every so often. Once curry paste is completely dissolved into coconut milk, add curry sauce to root vegetables in Dutch oven. Stir to combine. Turn the heat to low, and put the lid on. Continue to stir the curry every few minutes until vegetables are soft; curry sauce should be kept at a bare simmer for the duration of cooking. Once vegetables are soft, adjust seasoning, and serve. Serve over rice or noodles. |
This says "side" but I think vegetarian main with some greens:
from: Recipe: Sweet Potato and Sage Gratin | Apartment Therapy The Kitchn Sweet Potato and Sage Gratin serves 6 4 large sweet potatoes (about 2 1/2 pounds) 2 tablespoons butter 1 medium onion, sliced thin 4 garlic cloves, minced 1/4 cup fresh sage leaves, chopped 1/4 teaspoon chipotle pepper powder (optional) 1 cup cream 1 tablespoon butter 1/2 cup breadcrumbs 1/2 cup Parmesan Heat the oven to 350°F and grease a 9x13 casserole or gratin dish. Peel and slice the potatoes. Toss them in a bowl with a little olive oil and salt and pepper. Heat the butter in a heavy skillet and slowly caramelize the onions. When the onions are dark, add the garlic and cook just until golden. Reserve two tablespoons of the chopped sage and add the rest to the onions, along with the chipotle powder and cream. Cook until the cream is slightly reduced then remove from the heat. Layer the potatoes in a greased casserole dish with the onions, lifting them out of the cream with a slotted spoon. Pour the cream over the top and bake for about 30 minutes or until the potatoes are barely tender. Heat the remaining tablespoon of butter in the skillet and toast the reserved chopped sage and the breadcrumbs until golden and fragrant. Remove from heat and toss with the Parmesan. Sprinkle over top of the gratin and return to the oven for about 15 minutes or until brown and crispy. |
More sweet potatoes!
Sweet Potato Samosas from: Recipe: Sweet Potato Samosas :: Angelic Organics and John Peterson :: Culinate From the book Farmer John’s Cookbook by Angelic Organics and John Peterson Yield 40 samosas Ingredients Cream Cheese Pastry 8 oz. cream cheese, softened 1 cup butter, softened 2 cups all-purpose flour ¼ tsp. kosher salt or sea salt Sweet Potato Filling ¼ cup olive oil 1 large onion, chopped ~ juice of 1 lime (about 2 tablespoons) 1 tsp. grated fresh ginger 1 clove garlic, minced (about ½ teaspoon) ½ tsp. salt ¼ tsp. ground cardamom 4 medium sweet potatoes, baked, peeled, and mashed Green Dipping Sauce (optional) 1 cup whole-milk yogurt ½ cup loosely packed cilantro leaves ½ cup fresh mint leaves 1 jalapeño pepper, seeded, chopped 2 cloves garlic ~ dash salt Steps To prepare the pastry, beat the cream cheese and butter together in a mixing bowl until smooth and creamy. Gradually work in the flour and salt until the mixture comes together in a ball. Wrap in plastic, flatten, and refrigerate for at least 1 hour. (You can make this dough up to 3 days ahead of time and refrigerate or freeze it for up to a month.) To prepare the filling, heat the oil in a large skillet over medium heat. Add the onion; sauté until golden, 15 to 20 minutes. Add the lime juice, ginger, garlic, salt, and cardamom; continue cooking until onions are soft and translucent, 2 more minutes. Transfer the onion mixture to a bowl. Add the mashed sweet potato and combine well. Set aside to cool (if the filling is too warm, the dough won’t hold up well). Preheat the oven to 375° F. Line a baking sheet with parchment paper or waxed paper. Roll the dough on a floured surface to about ⅛ inch thick. Using about a 3-inch round cookie cutter or biscuit cutter, cut circles in the dough as close together as possible. Set the dough circles aside as you make more. Refrigerate the dough scraps, re-roll when chilled, and cut more circles. If the rounds soften too much, chill them before filling. Place a scant tablespoon of the sweet potato filling in the center of a dough circle. Fold the circle in half to form a half-moon shape. Tightly seal the edges and place on the parchment-lined baking sheet. Repeat with remaining filling and dough. Bake until the edges are lightly golden, about 20 minutes. While the samosas are baking, make the dipping sauce: combine all sauce ingredients in a food processor or blender and process until smooth. Serve the samosas warm or at room temperature. |
Once again, accidental thread view. Lol!
But I actually read through the recipes and they do look good. Well done snowy.[COLOR="DarkSlateGray"] Quote:
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Another squash lasagna:
from: Meatless Monday: Thanksgiving-Worthy Lasagna - Kim O'Donnel - Licking Your Chops - True/Slant Vegetarian Thanksgiving Lasagna Adapted from “Vegetarian Suppers” by Deborah Madison Ingredients 3 1/2 cups milk Aromatics: 1 each: garlic clove, slice onion, bay leaf, parsley sprig 4 garlic cloves Approximately 20 fresh sage leaves (or 1 1/2 tablespoons dried) 1/2 cup fresh parsley leaves 2 tablespoons olive oil 1 large butternut squash (approximately 3 pounds), peeled, seeded and diced 1 medium onion, diced 1 cup walnuts or hazelnuts, finely chopped 3 1/2 tablespoons unsalted butter 3 ½ tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon grated nutmeg 1 8-ounce package no-boil lasagna noodles 1 cup grated Gruyere 1 cup grated Parmigiano-Reggiano Method Grease a 9×13 baking dish. In a small pot, gently heat milk with aromatics. When it’s nearly boiling, cover pot, turn off heat and let stand. Chop the four garlic cloves along with the sage and parsley, and set aside. Heat oil in a wide skillet. Add diced squash and onion and cook over high heat, stirring frequently, about 15 minutes. Reduce heat and continue cooking, until squash is fairly tender, about 10 minutes. Add garlic-herb mixture and nuts. Stir and cook for a few minutes more. Season with salt and pepper to taste and turn off heat. Preheat oven to 375 degrees. Make bechamel sauce: Melt butter in a medium saucepan and stir in flour. Roux will form quickly; cook for about 1 minute, constantly stirring. Pour milk over a strainer into roux, whisking. Lower heat and cook, stirring with a wooden spoon, until sauce thickens, about 15-20 minutes. Season with the ½ teaspoon salt and nutmeg. KOD note: If béchamel sauce is not your thing, season and heat 3 ½ cups tomato puree. Assemble lasagna: Spread 1/2 cup of bechamel (or tomato puree) on the surface of the baking dish. Lay three or four noodles on top. Cover with half the squash mixture, 1 cup of the sauce, half the Gruyere, one third of the Parmigiano. Repeat, beginning with noodles, finishing with a third layer of noodles. Spread remaining sauce on top, plus remaining Parmigiano. Seal pan with a foil tent. (At this point, lasagna may be kept in fridge one day in advance.) Bake for 40 minutes, then remove foil and continue baking until bubbly and golden, at least 10 minutes more. Remove from oven and let rest before serving. Feeds at least six. |
Vegetarian split pea soup:
from: Soup Recipe: Vegetarian Split Pea Soup with Grilled Cheese Croutons | Apartment Therapy The Kitchn Split Pea Soup with Grilled Cheese Croutons Serves 4 For the soup 2 tablespoons olive oil 1 small onion, chopped 2 carrots, peeled and chopped 2 celery ribs, chopped 2 bay leaves Salt and pepper to taste 16-ounce bag of split peas For the croutons 4 slices sourdough bread, cut into bite-size squares 1 tablespoon olive oil 4 ounces smoked Swiss cheese, cut into thin slices Heat a large, heavy pot (4 quarts or larger) over medium heat. Add oil. When oil is hot, add onion, carrots, celery, and bay leaf and season with salt and pepper. Cook until vegetables have softened, 5 to 7 minutes. Add split peas and 3 quarts of water. Bring soup to a boil. Once boiling, reduce heat to low and simmer, covered, for an hour and a half to two hours, until soup is thick. If soup becomes too thick, add more water to get the consistency you prefer. In a mixing bowl, toss bread with olive oil. Spread bread on a cookie sheet and place cheese on about half of the pieces. Broil bread until cheese is melted. Then, sandwich pieces together and broil until golden brown. Serve hot with soup. |
Another vegetarian lasagna:
Cabbage and Mushroom “Lasagna” from: Recipe: Cabbage and Mushroom 'Lasagna' - NYTimes.com Yield 6 servings Time 2 hours Ingredients 9 tablespoons unsalted butter 3 tablespoons plus 1 teaspoon unbleached all-purpose flour 2 2/3 cups whole milk 1/4 teaspoon freshly ground nutmeg Salt and ground black pepper 1 medium onion, chopped 1 garlic clove, minced 1 pound assorted fresh mushrooms (shiitake, oyster, porcini, chanterelles, cremini), thinly sliced 1 tablespoon finely chopped fresh sage 2 pounds Napa cabbage, 12 large leaves removed from the head, and reserved, the remainder chopped into rough dice 1/2 cup dry white wine 1 1/2 pounds (about 4) Yukon Gold potatoes, sliced 1/8 inch thick 1 cup grated Västerbotten or Parmesan cheese. Method 1. Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Remove from heat, allow to cool, and reserve. 3. In a 14 inch sauté pan over medium heat, melt 2 tablespoons of the remaining butter. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and chopped cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick but slightly fluid; if necessary, add a little milk or water. Season with salt and pepper to taste. 4. While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry. 5. With remaining 1 tablespoon butter, grease a 9-by-9-inch glass baking dish. To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown, about 20 minutes. Allow to cool for 10 minutes, and serve. |
Easy-peasy, and by one of my favorite vegetarian recipe authors, Ivy Manning. She's in the same boat I am--her hubby is a veggie. This is something we do every so often (though not this precise recipe), when I'm getting bored of rice or pasta as a starchy component to a meal.
Fontal Polenta with Mushroom Saute from: Fontal Polenta with Mushroom Sauté Recipe | MyRecipes.com Ingredients 2 tablespoons olive oil 2 (4-ounce) packages exotic mushroom blend, chopped 1 (8-ounce) package presliced cremini mushrooms 1 teaspoon minced fresh thyme 1/2 teaspoon minced fresh oregano 3 garlic cloves, chopped 1/3 cup organic vegetable broth 2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon black pepper 2 cups 2% reduced-fat milk 1 1/2 cups organic vegetable broth 3/4 cup instant polenta 1 cup (4 ounces) shredded fontal or fontina cheese, divided 1/4 teaspoon salt Preparation 1. Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper. 2. Bring milk and 1 1/2 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms. |
For Thanksgiving:
from: Tea & Cookies: Stuffed Pumpkin with Panade: Had to Share PUMPKIN STUFFED WITH PANADE This is a very loose recipe, which you'll have to adapt based on how large your pumpkin is. Err on the side of more—if you have extra stuffing you can bake it in a dish and it will be yummy. For a small (1.5 pound) pumpkin: One large onion, cut in half and sliced in 1/4 inch slices Olive oil Two large cloves garlic, cut in thin slivers Two large slices of artisanal (crusty) bread, I prefer a flavorful levain/whole wheat, about 2.5 cups Five leaves of chard,stems removed, cut into thin ribbons Four ounces grated gruyere cheese (about 1 cup) Salt and pepper Chicken or vegetable stock, about 1 cup Heat the oven to 350° Film the bottom of a saute pan with olive oil and add the onions. Saute until soft and golden but still firm. Add the garlic and continue to stir on occasion. Once the garlic softens, remove from the heat and place the onions/garlic in a mixing bowl. Wipe the pan clean (make sure there are no bits sticking to the pan), add a little more olive oil, and sauce the chard with a pinch of salt. Once the greens are wilted, remove from heat and add to the mixing bowl. Cut the bread into small cubes (1/2 inch) and toast on a baking sheet. Add to the mixing bowl, along with the grated cheese. Mix and season with salt and pepper to taste. Add a little bit more salt than you think necessary. Cut a small circle around the stem of the pumpkin, remove the top, and clean out the pumpkin seeds and stringy innards. Sprinkle the interior with salt. Stuff the bread/onion/cheese mixture into the middle of the pumpkin, packing it firmly. Warm the chicken or vegetable stock in a small sauce pan (I used a cube of stock dissolved in water, but I made it stronger than I would for soup—less water and more stock cube—so that it had more flavor). Slowly pour the stock into the center of the pumpkin, until you can see it pooling at the top of your stuffing. The stock may be absorbed by the bread, if so, add more stock. Replace the lid and put the pumpkin on a baking sheet, or a skillet, or in a Dutch oven. I put a bit of olive oil on the skillet, to make sure the pumpkin didn't stick. Bake until the stuffing is bubbling and the pumpkin has softened a bit. Take the top off and bake for another 10-15 minutes. My small pumpkin took a little over an hour. Cut in wedges and serve warm. |
Full disclosure: I am not a vegetarian, but I have a friend who is. He once came over and did a grilled portobello mushroom in a red wine sauce (on the outdoor grill). It was awesome, I would love to see a recipe for that. Any help out there?
I'd get it from Robert, but he has passed now. He taught me a lot about grilling, but he never taught me that one. I wish he had... |
Portobellos are great for grilling. You can do a marinade with some red wine, different spices or herbs, garlic, bit of extra virgin olive oil--throw it all in a big Ziplock or container in the morning and let it sit all day, then throw it on the grill that evening. Then, you can take the marinade and reduce it on the stovetop to make a red wine reduction that you can serve over the mushroom. I like to stuff my portobellos with cheese. My most popular portobello mushroom recipe is this (measurements are rough):
4 portobello mushrooms Marinade: 1/4 c. extra virgin olive oil 4-5 cloves garlic 1 tsp. fresh thyme salt pepper Stuff with: 1 small log goat cheese Whiz together marinade in blender. Brush on to destemmed portobello mushrooms. Crumble goat cheese in cup of mushroom; drizzle more marinade on top of goat cheese. Let sit in fridge for several hours before grilling. Top with minced Italian parsley to serve. Now, for something completely different! I had a bunch of homemade crescent and potato rolls left over after Thanksgiving, so I made a savory bread pudding out of them with some leftover cheese. Measurements are rough. Any bread made with milk and eggs will do in this recipe. 8-9 leftover rolls, ripped up and toasted in oven 1 c. broccoli, cooked 1/2 c. Delice de Bourgogne cheese, crumbled 2 c. whole milk 4 eggs salt, pepper, garlic powder Toast ripped-up rolls in 350 degree oven until dried out but not golden brown. Drain and dry broccoli thoroughly. Mix pieces of rolls and broccoli together in greased 9x9 Pyrex. Crumble cheese on top; distribute cheese throughout roll/broccoli mixture. Mix together milk and eggs separately; season milk and eggs. Pour milk and egg mixture into Pyrex; try and evenly distribute the mixture. Take a piece of plastic wrap and put it on the surface of the bread pudding; press down with your hands to ensure that the mixture is soaking into all of the pieces of rolls/bread. Leave the plastic wrap as is and put the pudding into the refrigerator to sit for a couple of hours. When ready to bake, heat the oven to 375 and bake for about 25 minutes, or until pudding reaches an internal temperature of 160 degrees. |
Came across this recipe and really wanted to save it for later:
Soba Noodle Salad with Ginger Peanut Dressing from: Soba Noodle Salad with Ginger Peanut Dressing Recipe Ingredient List Serves 4 6 oz. low-sodium soba noodles 1/2 cup Maranatha Organic No Stir Peanut Butter 1/4 cup brown rice vinegar 1 Tbs. agave nectar or maple syrup 1 Tbs. minced fresh ginger 2 tsp. low-sodium soy sauce 1 clove garlic, peeled 1 Tbs. lime juice 1 tsp. fresh lime zest 1/2 cup chopped cilantro, divided 1 cucumber, peeled, seeded, and sliced (11/2 cups) 1 small red bell pepper, sliced (1 cup) 1 large carrot, grated (1/2 cup) 2 Tbs. chopped peanuts, optional Directions 1. Cook noodles in boiling salted water according to package directions. Drain, and rinse under cold running water. 2. Purée peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and 1/4 cup cilantro in blender or food processor until smooth and creamy, adding 2 to 3 Tbs. warm water to thin, if necessary. 3. Toss together noodles, cucumber, bell pepper, carrot, and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts, if using. |
Whoa, really behind! I blame the cold I'm fighting.
Here's a recipe I found on Good Housekeeping's website. It originally included ground turkey. I've taken that out, but there were so many veggies in the original that I really felt this sounded delicious without much fiddling beyond the meat subtraction. Curried Sweet Potato Shepherd's Pie adapted from: Curried Sweet Potato Shepherd's Pie - Good Housekeeping Ingredients 5 medium (12-ounce) sweet potatoes 1 tablespoon(s) vegetable oil 2 teaspoon(s) salt 1/3 cup(s) all-purpose flour 1 tablespoon(s) curry powder1 1/2 pound(s) carrots, peeled and chopped 1 1/2 pound(s) parsnips, peeled and chopped 1 medium onion, chopped 1 can(s) (14- to 14 1/2-ounce) veggie broth 1 tablespoon(s) grated peeled fresh ginger 1 package(s) (10-ounce) frozen peas 1 cup(s) reduced-fat (2%) milk, warmed 2 tablespoon(s) butter Directions Pierce potatoes all over with fork. Cook in microwave on High 15 to 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside. Preheat oven to 375 degrees F. In skillet, add 1 tablespoon oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Add flour, cook into a roux, then add veggie broth, stirring until mixture simmers and thickens. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles. When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables. Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing. |
An easy weeknight meal:
Pasta With Tomatoes and Beans from: http://www.nytimes.com/2010/12/09/he...ipehealth.html By MARTHA ROSE SHULMAN This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese. 2 tablespoons extra virgin olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 14-ounce can chopped tomatoes, with juice Pinch of sugar Salt and freshly ground pepper 1 15-ounce can cannellini beans, drained and rinsed 4 sage leaves or basil leaves, cut in slivers (optional) 3/4 pound pasta, any shape 1/4 cup freshly grated Parmesan (optional) 1. Bring a large pot of water to a boil. 2. Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm. 3. When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir together. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling. Yield: Serves four. Advance preparation: You can make the sauce several hours ahead of serving. |
Sounds yum:
from: Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew | Apartment Therapy The Kitchn This is a great clearing-out-the-fridge recipe. You can add or substitute any number of vegetables - carrots, parsnips, turnips, and swiss chard would do particularly well. For a spicier dish, add another chili! Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. Just freeze it before adding the coconut milk since this has a tendency to separate once frozen. This recipe is also easily replicated in a dutch oven. Pre-heat your oven to 350-degrees and do all the steps in you dutch oven. Cover and cook for two hours or until the vegetables are tender. Curried Vegetable and Chickpea Stew Serves 8 - 10 1 teaspoon olive oil 1 large onion, diced 2 all-purpose potatoes, peeled and diced 1 Tablespoon salt 1 Tablespoon curry powder 2 teaspoons brown sugar 1 Tablespoon ginger, peeled and grated 3 garlic cloves, minced 1 jalapeno chili (or other hot chili), seeded and minced 2 cups vegetable broth 2 (16-ounce) cans chickpeas, drained and rinsed 1 green bell pepper, diced 1 medium head of cauliflower, cut into bite-sized florets 1 (28-ounce) can diced tomatoes with their juices 1/4 teaspoon black pepper 10-ounces baby spinach 1 cup coconut milk Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges. Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker. To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH. Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed. Serve on its own or over cous cous, Israeli cous cous, or orzo pasta. |
Sounds tasty and comforting:
from: Dinner Quick: Tomato and White Bean Panade | Apartment Therapy The Kitchn Tomato and White Bean Panade Makes 4 servings (approximately 6 cups) 1 Tablespoon olive oil 1 onion, diced 3-5 cloves garlic, minced 1 28-ounce can diced tomatoes and their juices 1 cup vegetable broth 2 Tablespoons brown sugar 1 bay leaf 1 star anise pinch of red pepper flakes 1 teaspoon oregano 1 teaspoon thyme 3 slices of thickly cut, day-old bread 1 16-ounce can of white beans like cannellini or navy 1/2 shredded cup parmesan or pecorino cheese, plus extra for garnishing salt and pepper Heat the olive oil in a dutch oven or soup pot over medium heat. Add the onion and one teaspoon of salt, and sauté until translucent, about five minutes. Add the garlic and sauté until fragrant, about thirty seconds. Pour in the tomatos, juices, and broth. Add one tablespoon of the brown sugar, bay leaf, anise, red pepper flakes, and one teaspoon of salt. Increase heat to bring the soup to a boil, then reduce to a simmer. Simmer for ten minutes. Remove the bay leaf and star anise. Add the bread and beans, and stir to combine. Simmer for another five minutes or until the bread has soaked up the majority of the broth and become mushy. Stir in the cheese and taste for seasonings. If bitter, add the second tablespoon of brown sugar and one teaspoon of salt. Serve in separate bowls and garnish with extra cheese. Enjoy! |
I'd probably simplify this by using my own pie crust from the freezer, but I know we have some people around who can't do butter, so here's a pot pie recipe for you:
from: Recipe: Vegan Tofu and Vegetable Pot Pie | Apartment Therapy The Kitchn Vegan Tofu and Vegetable Pot Pie Serves 2 Crust 1 cup + 2 tablespoons all-purpose flour 1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks Ice water Filling 8 ounces super or extra firm tofu 3 tablespoons olive oil, divided 1 small yellow onion, diced 1 celery rib, diced 1 carrot, diced 2 cloves garlic, crushed 1 Russet potato, diced 1/4 cup all-purpose flour 2 teaspoons nutritional yeast 2 tablespoons soy sauce 1 1/4 cups vegetable broth 1/2 cup fresh or frozen peas 1 teaspoon finely chopped sage 1 teaspoon thyme leaves Salt and pepper Special Equipment 2 (12-ounce) ramekins or other oven-safe dishes For the Crust (Part 1) The secret to this crust is chilling the ingredients and tools. Place the flour in a mixing bowl and chill in the freezer while you are preparing the filling. Also place a pastry blender or fork in the freezer. For the Filling Preheat oven to 400° F. Cut tofu into 1/3-inch dice and press between clean kitchen towels or paper towels to rid of excess water. Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides. Remove tofu from skillet and set aside. Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion, celery, carrot, and garlic and sauté until onion is translucent. Add potato to the skillet and cook, stirring frequently, until tender but not mushy. Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables. Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan. Add tofu, peas, sage, and thyme and stir until combined. Remove from heat and season to taste with salt and pepper. For the Crust (Part 2) Take the supplies out of the freezer. Cut the Earth Balance into smaller cubes or slices and add to the flour. Using a pastry blender or fork, cut the mixture until it resembles coarse meal. Then, using your hands, quickly rub the mixture together so that the Earth Balance is absorbed into the flour. Gradually drizzle ice water into the bowl, mixing with the pastry blender or fork until the dough just comes together. Quickly shape the dough into a ball and flatten into a disk. Place on a floured surface a roll out to 1/8 inch thick. Place the ramekins upside-down over the dough and use a paring knife to cut out circles about 1/2 inch larger on all sides. Assemble and Bake Divide the tofu and vegetable mixture between the ramekins. Place a dough round over each ramekin and tuck the sides under to form a thicker crust around the edge. Press to seal around the edges of the dishes and crimp with a fork. Cut a slit in the middle. Bake in the oven until golden and bubbly, about 30 minutes. Let sit for about 5 minutes before serving. |
Mmm, chard and gnocchi, sounds yummy:
Skillet Gnocchi with Chard & White Beans from: http://networkedblogs.com/bO1uO Ingredients 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1 16-ounce package shelf-stable gnocchi 1 medium yellow onion, thinly sliced 4 cloves garlic, minced 1/2 cup water 6 cups chopped chard leaves, (about 1 small bunch) or spinach 1 15-ounce can diced tomatoes with Italian seasonings 1 15-ounce can white beans, rinsed 1/4 teaspoon freshly ground pepper 1/2 cup shredded part-skim mozzarella cheese 1/4 cup finely shredded Parmesan cheese Preparation 1.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. 2.Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes. |
My poor, neglected thread. What can I say? I've had cookies and treats on the brain.
Butternut Squash and Coconut Milk Rice, adapted from Cooking Light 2002 from: Tartelette 1 1/4 cups vegetable broth or water 1 cup light coconut milk 1 cup short grained or basmati rice 1 teaspoon olive oil 1 cup finely chopped onion 2 stalks lemongrass, finely chopped 1 3/4 cups cubed peeled butternut squash 1 teaspoon chopped fresh (or 1/4 teaspoon dried) thyme salt & pepper 1 1/2 cups cooked black beans (if using canned, drain & rinse them first) zest and juice of one lime Bring broth (or water) and coconut milk to a boil in a medium saucepan over medium-high heat. Add rice, cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from the heat and keep warm (I just keep mine covered while I prepare the rest of the recipe). Heat oil in a large nonstick skillet over medium-high heat. Add onion and lemongrass and sautee 5 minutes or until the onion becomes translucid. Reduce heat to medium and add the squash. Cook until tender, about 10-12 minutes, stirring occasionally. Stir in thyme, salt, pepper and black beans. Cook 3 minutes or until thoroughly heated, stirring occasionally. Add rice to squash mixture, add the lime zest and juice and stir to combine. |
A good one for the holidays!
from: http://www.nytimes.com/2010/12/22/di...tarianrex.html Potato and Swiss Chard Gratin Adapted from DBGB Kitchen & Bar, Manhattan Time: 1 hour 45 minutes Salt 1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes 2 1/2 cups heavy cream 1 garlic clove, smashed 1 small shallot, sliced 2 thyme sprigs 1 bay leaf 1/4 teaspoon freshly grated nutmeg 3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled 1 tablespoon butter, at room temperature Pepper 6 ounces grated Gruyère. 1. Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves. 2. In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg. 3. Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream. 4. Bake until the top is browned and the potatoes are fork-tender, about 45 minutes. Yield: 6 to 8 servings. |
Mmm, brie mac and cheese, sounds so good, I think I have to try it.
from: Recipe: Brie-Style Mac and Cheese with Mushrooms | Apartment Therapy The Kitchn Brie Mac & Cheese with Mushrooms Serves 6 1 pound package shell pasta 2 slices whole wheat sandwich bread 1/2 cup walnuts or pecans 2 tablespoons butter, divided 1 8-ounce wheel brie cheese 1 tablespoon olive oil 2 garlic cloves, minced 1 pound mushrooms, quartered Salt and pepper, to taste 1/4 cup dry white wine 1 tablespoon flour 1 cup whole milk 1/2 cup Gruyère, shredded Preheat oven to 350°F. Bring a large pot of water to a boil over medium-high heat; add pasta and cook to al dente texture, according to package directions. Drain and set aside. Meanwhile, using a food processor, grind bread slices into crumbs. Add the nuts and pulse until well combined. In a skillet over medium heat, melt 1 tablespoon butter. Add the breadcrumb mixture and cook for about three minutes, or until the breadcrumbs begin to brown, stirring frequently. Remove from heat and set aside. With a grater, remove the rind from the brie. Cut cheese into 1-inch pieces. In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and a pinch of salt and pepper and cook until the mushrooms begin to release their juices, about 5 minutes. Add wine and cook an additional 2 minutes. Using a slotted spoon, remove the mushrooms from the pan and set aside. There should be a small amount of liquid and some garlic remaining in the pan. Whisk in the flour and cook for 1 minute over medium heat. Add milk, and whisk the mixture until the flour has dissolved and the liquid begins to thicken. Remove from heat and mix in cheese, stirring until melted. Add the cooked pasta to the cheese mixture and stir in the reserved mushrooms. Divide the pasta into 6 oven-safe individual-serving bowls. Top with breadcrumb mixture. Place on a cookie sheet and bake 15 minutes. |
BAD SNOWY...almost a week without a new recipe.
So I came across this, and thought, hmm...I'll have to try this sometime, along with other "bad breath" favorites of mine that I like on pizza. I like strong flavors like blue cheese. I thought it might also be good with gorgonzola or feta, if that's what you had on hand. Spinach Calzones with Blue Cheese from: Spinach Calzones with Blue Cheese Recipe | MyRecipes.com The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. Yield: 4 servings (serving size: 1 calzone) 1 (10-ounce) can refrigerated pizza crust Cooking spray 4 garlic cloves, minced 4 cups spinach leaves 8 (1/8-inch-thick) slices Vidalia or other sweet onion 1 1/3 cups sliced cremini or button mushrooms 3/4 cup (3 ounces) crumbled blue cheese Preheat oven to 425°. Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden. ---------- Post added at 06:09 PM ---------- Previous post was at 05:34 PM ---------- A twofer! from: Semolina and Spinach Gratin Recipe at Epicurious.com Semolina and Spinach Gratin Bon Appétit | November 2006 IMPROV: For a milder, creamier version, use a blend of Parmesan and Fontina instead of all Parm. (Semolina flour is sold at some supermarkets, Italian markets, and specialty foods stores.) Yield: Makes 6 servings 2 cups whole milk 2 cups water 2 tablespoons unsalted butter 2 teaspoons salt 1 cup semolina flour (pasta flour) 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 1/2 cup grated Parmesan cheese 3 large eggs (whisk in 1 at a time) 1/4 teaspoon ground nutmeg Salt and pepper 1/3 cup grated Parmesan cheese Preheat oven to 400°F. Butter 11x7x2-inch glass or ceramic baking dish. In large saucepan, bring to a boil milk, water, butter, and salt. Reduce heat to medium. Gradually whisk in semolina flour, then whisk until mixture is thick and smooth, about 5 minutes. Whisk in spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper. Pour mixture into prepared baking dish; smooth top and sprinkle with 1/3 cup grated Parmesan cheese. Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving. |
Snowy's Veggie Lasagna (warning: measurements in this recipe are fast and loose, like the writer):
1 box no-boil lasagna noodles ricotta cheese 1 box frozen cooked spinach 1 egg 1 recipe tomato sauce 1 recipe bechamel sauce Mozzarella cheese Tomato sauce: The easy way: 1 tbsp. extra virgin olive oil 1 cup frozen mirepoix mix (onion, carrot, celery) 1 cup sliced cremini mushrooms 1/4 cup red wine 1 can spaghetti sauce 1 can diced tomatoes Heat enamel cast iron Dutch oven over low heat, gradually increasing heat to medium. Add extra virgin olive oil; saute frozen mirepoix mix until soft and defrosted. Add sliced mushrooms. Cook until all the moisture in mix is gone and mirepoix and mushrooms are starting to stick to the bottom of the Dutch oven. Deglaze with red wine. Cook until wine is almost gone; add tomato sauce and diced tomatoes. Simmer until reduced by an inch or so. In lieu of jarred or canned spaghetti sauce, you can use a couple of cans of stewed tomatoes and reduce the sauce more, or you can use diced tomatoes and a can of tomato paste--the resulting sauce will be thicker. You can also dice up your own mirepoix. Sometimes I'm just lazy. Bechamel: This is probably where it's hardest for me to write down precise measurements, so here's a link to a recipe by Mario Batali: Bechamel Sauce Recipe : Mario Batali : Food Network Tip: heat the milk for the bechamel in a large glass measuring cup in your microwave and save yourself a pan. Ricotta-Spinach filling: Whiz together in food processor 1.5 cups or so of ricotta cheese with the entire package of spinach and 1 egg. Season with salt and pepper. To assemble: Put a good amount of bechamel on the bottom of a rectangular glass Pyrex. Place three no-boil noodles over bechamel. On top of these noodles, spread a layer of the spinach-ricotta filling. On top of filling, spread a layer of tomato sauce. If you like creamy tomato sauce, spread more bechamel on top of the tomato sauce layer, otherwise, skip this. Put down another layer of noodles, and repeat layers of filling and tomato sauce twice more. On top of the final layer of noodles, place the remainder of the bechamel. Top with mozzarella cheese, and bake at 350 for 45 minutes. If you don't like yours super-browned, wrap the top in foil before baking and take the foil off after half an hour. |
This reminds me that I need a souffle dish:
Zucchini Soufflé from: http://www.nytimes.com/2011/01/05/dining/05minirex.html Time: 1 hour 1 tablespoon butter 1/4 cup olive oil 1 large onion, chopped 1 teaspoon minced garlic 2 to 3 medium zucchini, grated Salt and freshly ground black pepper 6 eggs, separated 8 ounces Gruyère cheese, grated 1/4 cup parsley, chopped. 1. Butter four 1 1/2 -cup ramekins or one 6-cup soufflé dish. Heat the oven to 325 degrees. Put the oil in a large skillet over medium-high heat; when it’s hot, add the onion and garlic and cook until soft, 5 to 8 minutes. Add the zucchini, season with salt and pepper, and continue cooking, stirring occasionally, until very tender, another 10 to 12 minutes. If you prefer, substitute a 10-ounce bag of spinach, chopped and cooked the same way. Drain the vegetables if there is excess liquid, and let cool. 2. In a large bowl, beat the egg yolks and cheese with some salt and pepper. Add the vegetables and parsley and stir. In a clean, dry bowl, beat the egg whites until they are light and fluffy and just hold soft peaks; stir about a third of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites, trying not to deflate them much. 3. Pour the soufflé mixture into the ramekins or dish. Bake until golden and puffy, 30 to 35 minutes and serve immediately. |
This sounds pretty healthy to me:
from: Bulgur with Roasted Red Peppers, Chickpeas, and Spinach - Martha Stewart Recipes Ingredients Serves 4. 1 cup bulgur 2 red bell peppers 1/2 cup plus 2 tablespoons extra-virgin olive oil 1 can (14.5 ounces) chickpeas, rinsed and patted dry 2 cups baby spinach Directions Bring 2 cups water to a boil and add bulgur. Remove from heat and soak until tender, about 30 minutes. Drain in a fine-mesh sieve, pressing to remove as much liquid as possible; transfer bulgur to a large bowl. While bulgur is soaking, roast peppers over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides, 8 to 16 minutes. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Chop peppers into 3/4-inch pieces. Strain any juices from cutting board and bowl through a fine-mesh sieve and reserve. In a small saucepan, heat 1/2 cup oil over medium-high. In batches, fry chickpeas until golden brown and lightly crisp, about 3 minutes per batch. Drain on paper towels and season immediately with coarse salt. Add chickpeas, peppers and reserved juices, spinach, and 2 tablespoons oil to bowl with bulgur and toss. Season with salt and ground pepper. |
A soup, because it's cold here, and it reminds me of someone I'm thinking of right now:
Pumpkin Tortilla Soup from: Recipe: Pumpkin Tortilla Soup | Apartment Therapy The Kitchn Serves 6 12 (6-inch) corn tortillas 4 tablespoons olive oil 1 medium white onion, finely chopped 2 cloves garlic, minced 1 cup finely chopped cilantro, plus more sprigs for garnish 1 teaspoon ground cumin Chile pequins, other dried hot peppers, or cayenne pepper to taste* 1 1/2 cups pumpkin puree or canned pumpkin 1 (28-ounce) can diced tomatoes, undrained 5 cups unsalted vegetable stock 1/2 teaspoon salt Vegetable oil for deep-frying 1-2 ripe avocados, peeled, pitted, and cubed Cut 6 of the tortillas into 1/2-inch squares. Heat 4 tablespoons olive oil in a large saucepan over medium-low heat. Add onion, garlic, cilantro, and chopped tortillas and cook, stirring frequently, until onion is soft. Add cumin and crushed peppers or cayenne and sauté for another minute. Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour. While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips. Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain. To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro. *You can tailor the type and amount of hot pepper to your own tastes. We usually make this with a couple of crushed chile pequins but have also used cayenne pepper, which is more readily available. If you're not sure how much to use, start with 1/8 teaspoon of cayenne, taste the soup after it has simmered for awhile, and then add more if desired. |
Had some leftover homemade bread ends and decided I would try this recipe out. I left the onions out (because SOMEONE in my household hates onions) but it still came out awesome. Tastes like really rich stuffing, which is something I missed when I started cooking for a veggie.
[5 ingredients] onion pandade serves 4 Inspired by Judy Rodgers in the wonderful Zuni Cafe cookbook. Judy has three different takes on this pandade: a tomato version, one with chard (silverbeet) and another more unusual one with sorrel. While all three sounded lovely, the minimalist in me couldn’t help but strip it back to the bare essentials of onion, bread and cheese. I also change the cooking time quite a bit. Judy goes for a slow oven for a few hours. I decided to risk speeding things up with a hot oven and was very happy with the results. It’s one of those things that’s equally good hot from the oven, cooled to room temperature, or even reheated the next day. You won’t have any problems getting rid of any leftovers. This is a brilliant way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf, preferably sourdough – not something white and insipid. I used a vintage cheddar as my cheese but anything that makes good cheese on toast would work. Next time I think I’ll use parmesan because I tend to have it in the house more often than not. This makes a wonderful vegetarian main course with a green salad on the side. But I think it would also be a warming accompaniment to a roast chicken or even some roast beef. 4 large brown onions (approx 1kg / 2lb) 1/2 bunch thyme, leaves picked 1/2 medium loaf rustic bread (approx 250g / 1/2lb), torn in to chunks 150g (5oz) cheese, grated or crumbled 3 1/2 cups vegetable or chicken stock 1. Preheat oven to 200C (400F). 2. Cut onion in half lengthwise. Peel, then slice into half moons about 5mm (1/4in) thick. 3. Heat 4 – 5 tablespoons olive oil in a large frying pan. Cook onion stirring occasionally until soft and golden brown. No need to caramelise. Stir in the thyme. 4. In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. 5. Bring stock to a simmer. Pour over the onion dish. Season. 6. Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread. |
Thanks for sharing this recipe, Eden. I love these kinds of dishes, as the frugal me hates to waste things. I have a Ziploc in my freezer for stashing stale bread; when it gets full I make a panade or savory bread pudding. Leftover dinner rolls from family functions also get this treatment.
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Here's a variation on something I do, but with gorgonzola instead of goat cheese:
from: Portobello Cheeseburgers Recipe | MyRecipes.com Ingredients 2 teaspoons olive oil 4 (4-inch) portobello caps 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon bottled minced garlic 1/4 cup (1 ounce) crumbled Gorgonzola cheese 3 tablespoons reduced-fat mayonnaise 4 (2-ounce) sandwich rolls 2 cups trimmed arugula 1/2 cup sliced bottled roasted red bell peppers Preparation Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat. Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls. |
It says breakfast, but I think it could be brunch, lunch, or dinner, especially with a green salad:
from: Zucchini Casserole, Zucchini Breakfast Casserole Recipe | Simply Recipes Zucchini Breakfast Casserole Recipe Ingredients 6-8 eggs 1 cup ricotta cheese 1 cup freshly grated Parmesan cheese 1/4 teaspoon Tabasco sauce or other hot chili sauce 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups grated zucchini (from 2-3 fresh zucchinis) 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes), 1/2 cup sliced fresh basil (from about 20 leaves)* 4 cups cubed day-old bread (from about 4 slices) Olive oil *Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down. Method 1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper. 2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture. 3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve. Makes 6-8 portions. |
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