noodle

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.

__________________

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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!

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

Who knew Martha Stewart had so many vegetarian recipes on her site?

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

Xerxys

Once again, accidental thread view. Lol!

But I actually read through the recipes and they do look good. Well done snowy.[COLOR="DarkSlateGray"]

Why don't you just write a book then?

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

SirLance

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...

__________________
DEMOCRACY is where your vote counts, FEUDALISM is where your count votes.

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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!

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

LordEden

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.

__________________
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

snowy

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.

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau