snowy

I want to tackle this one, mostly so I can identify ways to simplify it. Part of me also wants to wait for tomatillo season, as my MIL always plants more tomatillos than she ever uses.

Tomatillo Enchiladas
from: Girl's Gone Child: Eat Well (for Comfort): Tomatillo Enchiladas

Tomatillo salsa

2-dozen large tomatillos (also called husk tomatoes), more if they are small
water
¼ cup vegetable oil
1 Anaheim or 2 jalapeno chiles, chopped, (depending on how hot you want this)
1 onion, chopped
4 T chopped cilantro
1 clove garlic
1 tsp salt
2 corn tortillas

1. Peel off husks on tomatillos, cover with water, and boil until soft and tender.
2. Drain off half of the liquid.
3. Meanwhile, heat half of the oil in saucepan. Add chiles and onion and cook until soft but not browned.
4. Mash garlic with salt (with mortar and pestle or wooden handle of your knife).
Add cilantro and garlic to onion mixture.
5. Cook 5 more minutes.
6. When tomatillos are cooked, blend with immersion blender until smooth. Add onion mixture to the pureed tomatillos and cook another 5 minutes.
7. Heat the rest of the oil in the pan and fry tortillas briefly on each side, just until soft.
8. Put softened tortillas in blender or food processor with some of the tomatillo sauce and blend until smooth.
9. Pour into salsa and whisk in. To prevent lumps, make sure the “masa” you made from the tortillas isn’t too thick.

Spinach Filling

2 lbs fresh baby spinach leaves (or frozen spinach which has been thawed, drained, and squeezed dry)
2 smashed and chopped garlic clove
2 cups sour cream

1. Cook spinach in a pan with a few drops of water until wilted.
(Do this in batches and drain in a colander, squeezing out all excess water with your hands. )
2. Chop cooked spinach and add the sour cream and garlic.
3. Stir until smooth.

Enchiladas Verdes (tomatillo enchiladas)

Tomatillo Salsa (see above)
Spinach filling, or filling of your choice
1 ½ lb Jack cheese or queso blanco, grated (or any other semi-soft melting cheese)
2 cans chopped roasted peppers (or freshly roasted Anaheim peppers)
1 chopped onion, cooked until soft and not brown
2-3 T chopped cilantro
About 16 tortillas
Vegetable oil

If you made the sauce the night before, you'll want to warm it quickly on the stove.

1. ...Then, put a layer of sauce in the bottom of a large pan.
2. Soften tortillas one at a time, in heated vegetable oil by frying a few seconds on each side.
3. Drain on paper towels.
4. Put filling ingredients in bowls.
5. For each enchilada, place on softened tortilla, 1/16th of spinach, onions, cilantro, and peppers.
6. Sprinkle generously with cheese and roll, placing seam side down in sauce.
7. Continue until all filling is used.
8. Pour more sauce on top and sprinkle with the rest of the cheese.
(Any leftover sauce can be used as salsa).
9. Bake at 350 degrees until cheese melts, about 20 minutes.
10. Top with sour cream mixed with chopped garlic and cilantro and a side of black beans and polenta for an incredible meal!

--

Here's an adapted version (and what led me to the original recipe) from the Washington Post that is scaled down to feed two people:

from: All We Can Eat - Project Downscale: Spinach enchiladas

MAKE AHEAD: You will have about 4 cups of tomatillo salsa, or 3 cups more than you need for this recipe. Refrigerate in an airtight container for up to 2 weeks, or freeze for several months. To reheat the enchiladas, bake in a 350-degree oven for 20 minutes, or microwave as needed. Adapted by Food editor Joe Yonan from a recipe on www.GirlsGoneChild.net.

12 large (1 1/2 pounds) tomatillos, husked, stemmed and rinsed
About 4 cups water, or more as needed
1 tablespoon extra-virgin olive oil
1 poblano or Anaheim chili pepper, stemmed, seeded and chopped
1 medium onion, chopped (1 cup)
2 medium cloves garlic, chopped
Leaves from 1/2 small bunch cilantro, chopped (about 1/4 cup)
Five 6-inch corn tortillas, softened (see NOTE)
Kosher or sea salt
8 ounces baby spinach leaves
1/2 cup nonfat Greek-style yogurt (may substitute whole or low-fat)
3 ounces Monterey jack cheese, grated

Make the corn tortillas more pliable by heating them directly on a gas burner.
Cook the tomatillos until they soften and turn from bright green to khaki.
Combine them in a blender with some of the cooking water, the sauteed onion and chili pepper, and a torn-to-pieces tortilla.
After making the quick spinach filling, roll it up in each tortilla.
Bake the enchiladas just until the cheese melts and the sauce bubbles.

Combine the tomatillos and water, adding more water if needed to cover, in a large saucepan over high heat. Bring to a boil, then reduce the heat to medium; cover and cook until the tomatillos turn khaki-colored and soft, about 10 minutes.

Meanwhile, heat the oil in a large skillet over medium heat. Once the oil starts to shimmer, add the chili pepper, onion and garlic; cook until soft but not browned, about 5 minutes. Remove from the heat. Transfer the tomatillos with 1 cup of their cooking liquid to a blender. Discard the remaining cooking liquid.

Add half of the chili-pepper and onion mixture and 3 tablespoons of the cilantro. Tear one of the softened tortillas into small pieces and add to the blender, working in batches if the blender is more than half full. Remove the center cap from the blender lid and hold a folded dish towel over the opening; this will allow steam to escape. Carefully pulse to combine, then puree to form a smooth salsa. Season with salt to taste.

Heat the remaining half of the chili-pepper and onion mixture in the skillet over medium-high heat; add the spinach and stir-fry for 2 or 3 minutes, until it has wilted, then remove from the heat. Stir in the yogurt; season with salt to taste.

When you’re ready to make the enchiladas, preheat the oven to 350 degrees. Spread about 1/4 cup of the salsa on the bottom of a small casserole or gratin dish.

Lay the 4 remaining softened tortillas on a work surface. Place one-quarter of the spinach mixture in the center of each one, then roll the tortillas to form enchiladas, arranging them seam side down in the dish as you work. Spoon 3/4 cup of the salsa on top, and sprinkle with the grated cheese. Refrigerate or freeze the remaining salsa.

Bake until the cheese on top has melted and the sauce is bubbling, about 20 minutes. Serve yourself two of the enchiladas with rice and beans, sprinkling the enchiladas with the remaining cilantro before eating. Save the remaining two for another day.

NOTE: To soften corn tortillas, if you have a gas stove, heat a burner to medium-high heat. Place a tortilla directly on the burner for about 30 seconds per side, until slightly spotted; repeat as needed. (You can heat the tortillas on multiple burners simultaneously.) If you don’t have a gas stove, heat a large, dry skillet over medium-high heat; heat each tortilla for 30 seconds to 1 minute on each side.)

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

snowy

These sound yummy:

Mushroom Spring Rolls in Lettuce Cups

from: http://www.nytimes.com/2011/02/02/di...2vegerex2.html
Adapted From Jean-Georges Vongerichten, Spice Market, Manhattan

Time: 1 hour
FOR THE DIPPING SAUCE
1/2 cup sambal oelek chili sauce (sold at Asian groceries)
1/2 cup honey
1/3 cup fresh lemon juice
1/4 cup rice wine vinegar
2 teaspoons salt.

FOR THE SPRING ROLLS
8 tablespoons butter, cut into 1-inch cubes
1/2 tablespoon minced garlic
1 pound oyster or other mushrooms, stemmed, sliced 1/2-inch thick
3/4 pound shiitake mushrooms, stemmed, sliced 1/2-inch thick
1/4 teaspoon minced green Thai chili
Salt
1 1/2 tablespoons finely grated lemon zest (preferably use a Microplane)
1 tablespoon finely grated peeled ginger (preferably use a Microplane)
1 tablespoon chopped fresh chervil, or 1 teaspoon chopped fresh tarragon
1 large egg yolk, beaten
8 spring roll wrappers
3 cups vegetable oil, or as needed
Ground white pepper, optional
8 leaves Boston lettuce.

1. To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt. Mix well. Cover and refrigerate up to a week.

2. To make the spring rolls: Combine butter and garlic in a sauté pan over medium high heat, and stir until butter is foamy and garlic is fragrant but not browned. Add oyster mushrooms, shiitake mushrooms, chili and salt to taste. Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes. Add lemon zest, ginger and chervil or tarragon, and sauté 1 minute. Remove from heat and spread across a small plate. Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.

3. Place a spring roll wrapper in front of you, like a diamond, so a point faces you. Lightly brush the four corners of the wrapper with beaten egg yolk. Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper. Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed. Repeat to make 8 rolls.

4. In a deep fryer, wok or skillet, heat oil to 350 degrees. Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes. Remove with slotted spoon. Drain on paper towels. If desired, season lightly with salt and white pepper. Divide dipping sauce among four very small bowls, and place a bowl on each of four plates. Place two lettuce leaves on each plate, place a spring roll on each leaf. Wrap spring rolls in the lettuce and dip.

Yield: 4 appetizer servings.

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

snowy

A vegan lasagna!

from: http://www.seriouseats.com/recipes/2...ach-recipe.htm

For the Roasted Cauliflower Ricotta:
1 medium-size head cauliflower (11/2 to 2 pounds), chopped into 1/2-inch pieces
2 teaspoons olive oil
1/2 teaspoon salt
1 pound extra-firm tofu
1/4 cup nutritional yeast flakes
2 tablespoons freshly squeezed lemon juice
Several pinches of freshly ground black pepper
For the Red Sauce:
One (28-ounce) can crushed tomatoes with basil
2 tablespoons chopped fresh thyme
3 cloves garlic, minced
1/2 teaspoon salt
To Assemble:
8 ounces lasagna noodles, broken in half, cooked in salted water
1 1/2 cups chopped fresh spinach
1/4 cup chopped black olives

1. First, we’ll roast the cauliflower. Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper; that way the cauliflower won’t stick. Place the cauliflower on the sheet and drizzle the oil over it. Spray it with nonstick cooking spray and sprinkle with 1/4 teaspoon of salt. Toss it with your hands to make sure everything is salted. Spread the cauliflower in a single layer and bake for 10 minutes, then flip it with a spatula. You don’t have to flip each and every one, so don’t get OCD about it. Bake for another 15 to 20 minutes, until lightly browned, tender, and toasty.

2. In the meantime, crumble the tofu into a mixing bowl. Use your hands to mash the tofu, squeezing it between your fingers, until it has the consistency of ricotta cheese. Add the nutritional yeast, lemon juice, pepper, and remaining salt. Use a fork to mix well.

3. When the cauliflower is done, transfer it to the mixing bowl with the tofu mixture. Use a potato masher to mash it really well, for a minute or so. If it doesn’t seem to be mashing enough with the potato masher, a few pulses in the food processor should get it nice and crumbly. Set aside.

4. To prepare the sauce, mix all its ingredients together and set aside.

5. Preheat the oven to 350°F. Pour a thin layer of red sauce on the bottom of an 8-inch square casserole. Line with a layer of noodles. Spread with one-third of the cauliflower ricotta. Layer with 3/4 cup of spinach leaves. Pour on about a cup of sauce.

6. Repeat the process one more time, creating another identical layer, starting with the noodles. For the top layer it’s just a little different: Layer with noodles, pour the sauce on first, then layer with ricotta. This layer doesn’t get any spinach. Sprinkle with a layer of olives and press it into the the tofu.

7. Bake for 40 minutes, until the top is browned. You can serve it immediately or let it cool down for a bit first, whatever floats your boat!

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

snowy

Another of my own recipes! This is pretty scalable, depending on 1) how big your baking dish is, and 2) how many people you're feeding. I kinda eyeballed the quantity of black beans and the quantity of salsa I used.

Easy Polenta Mexibake

1/4 c. butter
2 tbsp. extra virgin olive oil
2 cups milk
1 cup veggie broth or water
1-1.25 c. polenta
2-3 cups cooked black beans (1-2 cans; adding other beans, like pintos, would also work well here)
1-2 cups salsa
1 cup cheddar cheese

Heat milk and water up to near-boiling in a medium saucepan on the stovetop. Pour polenta in in a steady stream while whisking constantly. Lower the heat to a simmer; continue to stir polenta frequently to smooth out lumps. Once polenta is cooked, smooth half of it in the bottom of a glass Pyrex baking dish (I used my 9x11, you could use a 9x9 and just make multiple layers, if you like), using a spatula. Smooth a layer of black beans over the polenta, then cover the beans with half of the salsa. Add the other half of polenta and smooth it over the beans. Add the remaining salsa on top of the polenta, then sprinkle the top evenly with the cup of cheddar cheese. Cover with foil. Bake in a 375 degree oven for 30 minutes, then turn the heat up to 425, remove the foil, and cook for another 15 minutes.

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

snowy

Mm, Thai curry!

Vegan Thai Curry Vegetables

from: Vegan Recipe: Thai Green Curry Vegetables - NYTimes.com

Yield 4 servings
Time 1 hour

Ingredients
One 13.5-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Method
1. Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
2. Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
3. Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
4. To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

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

snowy

This recipe sounded perfect for this time of year:


Slow-Baked Beans With Kale
from: http://www.nytimes.com/2011/02/02/he...ipehealth.html

By MARTHA ROSE SHULMAN

Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious.

1 bunch kale, stemmed and washed in two changes of water
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
4 garlic cloves, minced
1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained
1 6-ounce can tomato paste, dissolved in 1 cup water
3 cups additional water
A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf
1 teaspoon herbes de Provence
Salt and a generous amount of freshly ground pepper
1/2 cup bread crumbs

1. Preheat the oven to 225 degrees. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step if you wish).

2. Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.

3. Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper.. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt.

4. Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.

Yield: Serves six.

Advance preparation: You can make this recipe through Step 3 and store it in the refrigerator up to four days ahead of serving. Top with the bread crumbs, and reheat in a 350-degree oven for 15 minutes until the beans are bubbling and the bread crumbs lightly browned.

Nutritional information per serving (six servings): 370 calories; 8 grams fat (1 gram saturated fat); 0 milligrams cholesterol; 58 grams carbohydrates; 12 grams dietary fiber; 191 milligrams sodium (does not include salt to taste); 19 grams protein

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

snowy

I'm looking for a casserole recipe similar to one the school cook makes, but not having much luck. However, in my search, this yummy-sounding casserole popped up:

from: Rice and Spinach Casserole with Basil - Martha Stewart Recipes
Ingredients

Serves 6

Coarse salt and freshly ground pepper
2/3 cup long-grain brown rice
3 tablespoons extra-virgin olive oil, plus more for dish
2 medium zucchini, thinly sliced crosswise
2 garlic cloves, thinly sliced
2 scallions, thinly sliced
1 1/2 pounds fresh spinach
2 cups loosely packed fresh basil
1 1/4 cups ricotta cheese (about 9 ounces), drained for 30 minutes
5 large eggs
1/4 cup finely grated Parmesan cheese (from a 1-ounce piece)

Directions

Preheat oven to 375 degrees. Bring a medium saucepan of salted water to a boil. Add rice, stir once, and cook until tender, about 25 minutes. Drain.

Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add zucchini, garlic, and scallions, and cook, stirring often, for 2 minutes. Reduce heat to medium, and cook, stirring often, until tender, 3 minutes more. Season with salt, and transfer to a bowl.

Return pan to medium heat, and add remaining tablespoon oil. Add spinach, and cook for 2 minutes. Add basil, and cook, stirring occasionally, until bright green and wilted, about 2 minutes. Season with salt and pepper. Drain.

Whisk ricotta and eggs in a large bowl. Add 1 1/2 cups cooked rice to mixture. Stir in cooked zucchini and spinach-basil mixtures. Add 3/4 teaspoon salt, and season with pepper.

Combine Parmesan and remaining cooked rice in a small bowl. Lightly coat a 9-inch round baking dish, 2 inches deep, with oil, and spoon ricotta mixture into dish. Top with Parmesan-rice mixture. Bake until filling is set and top is golden, 35 to 40 minutes. Let stand for 15 minutes before serving.

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

snowy

I've had eggplant on the brain since my hubby had an eggplant parm sandwich for dinner on Saturday, and this recipe sounds like a good play on the idea.

from: Pasta with Eggplant, Portobella, and Tomatoes | Serious Eats : Recipes

Ingredients

serves 4, active time 20 minutes, total time 20 minutes

1 medium eggplant (about 1/2 pound) cut into 1/2-inch cubes
1 pound short pasta such as rotini or gemelli
Kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3/4 pound portabella mushroom caps, cleaned and cut into 1/4-inch slices.
3 medium cloves garlic, grated on a microplane (about 3 teaspoons)
2 teaspoons chopped fresh thyme leaves
1 tablespoon lemon juice from 1 lemon
1 (28-ounce) can whole tomatoes, drained and roughly chopped
Freshly ground black pepper
Parmigiano-reggiano

Procedures

Line large plate with double layer of paper towels or clean kitchen towel. Spread eggplant over paper towels. Cover with another double layer of paper towels and place second large plate on top. Microwave on high power until eggplant pieces collapse easily when pressed, 2 to 3 minutes (be careful, plate will be hot). Remove excess moisture from eggplant pieces by pressing down on paper towels with clean kitchen towel. Set aside.

Place pasta in large saucepan and cover with well-salted water by 2 inches. Bring to a boil over high heat, cover pot, remove from heat, and allow to cook until pasta is al dente (see back of box for timing). Drain pasta, reserving 2 cups of liquid.

While pasta is cooking, heat olive oil and butter in a 12-inch straight-sided sauté pan over high heat until melted and beginning to brown. Add mushrooms and eggplant and cook, stirring occasionally until mushrooms have released all their moisture and the mushrooms and eggplant are well-browned, about 6 minutes. Add garlic and thyme and cook, stirring constantly until fragrant, about 30 seconds. Add lemon juice and tomatoes and bring to a simmer. Season to taste with salt and black pepper.

Add cooked pasta to sauce, adding extra cooking liquid until sauce reaches desired consistency. Serve immediately with grated Parmigiano-Reggiano.

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

snowy

Mushroom Barley Soup
(adapted from Mark Bittman's How to Cook Everything Vegetarian)

1 medium onion, diced
4 medium carrots, diced
2-3 cloves of garlic, diced
3-4 cups of cremini mushrooms, sliced
4-5 cups of mushroom broth (I made my own with some creminis I had from a couple months ago; they'd dried out so I tossed them in the freezer)
1 cup pearled barley
salt and pepper
1 tablespoon of soy sauce

Bittman's original recipe calls for using fancy dried porcini mushrooms to start. I didn't have any and figured that it would probably just be fine with the creminis I had on hand. Fancy mushrooms are not needed for this soup to be good.

Saute the onion in a couple tablespoons of a fat of your choice (extra virgin olive oil and butter are both good here) in a Dutch oven or soup pot over low-medium heat. Add the carrot, and cook until softened. Turn down the heat and add the garlic. Add the sliced mushrooms, and turn the heat back up a bit. Cook until the mushrooms are just starting to give up their liquid. Add the barley, stir to coat the barley with the yummy goodness in the pot, and season the mixture with salt and pepper. Pour in the mushroom broth. Bring the soup to the boil, turn down to a simmer, and cook 20-30 minutes or until the barley is tender. Add the soy sauce and check the seasoning before you serve.

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

snowy

This recipe sounds like a good way to use up vegetables before they go south:

Vegetable Hash With Poached Egg

from: http://www.nytimes.com/2011/02/14/he...ipehealth.html

This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there’s ketchup involved, this dish tastes like traditional hash to me.

2 tablespoons canola oil

1 medium red onion, finely diced

4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)

Kosher salt to taste

1 teaspoon cumin seeds, coarsely ground

2 teaspoons sweet paprika

2 tablespoons ketchup

Freshly ground pepper to taste

4 poached eggs

1. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.

2. Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.

3. Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.

4. Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

To poach an egg: Fill a frying pan with a tight-fitting lid (I use my omelet pan and a lid from a saucepan that fits perfectly), preferably nonstick, with water, and bring it to a boil. Add 1 teaspoon of vinegar to the water. Break an egg into a teacup, and tip into the boiling water. Immediately cover tightly, and turn off the heat. Let stand for four minutes, then remove from the water with a slotted spoon and drain on a kitchen towel. Keep in a bowl of water until ready to use.

Yield: Serves four.

Advance preparation: The cooked vegetables keep well for three or four days. Reheat on top of the stove. I’ve stirred leftovers into a pot of beans, a great thing to do if you have only a small amount of hash left or if you want to dress up a can of beans. Poached eggs will keep for a day in the refrigerator if you put them in a bowl of water.

Nutritional information per serving: 195 calories; 2 grams saturated fat; 3 grams polyunsaturated fat; 6 grams monounsaturated fat; 186 milligrams cholesterol; 14 grams carbohydrates; 4 grams dietary fiber; 208 milligrams sodium (does not include salt to taste); 8 grams protein

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

snowy

This sounds like one I'm going to remember for the next time I have a cold:

from: Recipe: Hot and Sour Mushroom, Cabbage, and Rice Soup | Apartment Therapy The Kitchn
Hot and Sour Mushroom, Cabbage, and Rice Soup
Makes eight 1-cup servings

1 tablespoon canola oil
3 jalapeno peppers, diced
6 cloves garlic, minced
1 small lump ginger, grated
1 1/2 cups cremini mushrooms, washed and sliced
1 lime, zest and juice
8 cups broth — turkey, chicken, or vegetable
1/2 cup jasmine rice
Soy sauce
1/2 head green cabbage, cut in half and shaved thin
Chili garlic sauce, to serve

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened. Add the mushrooms and cook for another ten minutes over medium heat, or until mushrooms are browned.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot.

Serve with chili or chili garlic sauce.

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

hunnychile

I love making homemake soup.

Does anyone have a good recipe for brocoli cheese soup?

Thanks in advance all you good cooks out there!

__________________
"I need compassion, understanding and chocolate." - NJB

snowy

Actually, yeah, I do have a recipe for broccoli cheese soup! You can play with this as much as you want--add more onion if you like more onion, add more garlic if you like more garlic. You can also add a little flour to the sauteed onion if you like a thicker soup, but in my experience, the broccoli breaking down, the added dairy, and the cheese make it thick enough.

Ingredients:
2 tablespoons extra virgin olive oil
Half a sweet or yellow onion, diced (better yet, run it through the food processor to help it "melt" into the soup a bit more)
A few cloves of garlic
salt and pepper
a little cayenne pepper (optional)
2-3 broccoli crowns, chopped (you can add the stems if you want, but be aware they won't break down the way crowns do; you should have about 3-4 cups of chopped broccoli)
1 quart vegetable stock
dairy of your choice, about half a cup (half and half, milk, even sour cream will work here)
1-2 cups shredded cheddar cheese (you can use less cheese if you're using sharp cheese)

Saute the onions in a soup pot or Dutch oven in the extra virgin olive oil over low-medium heat. Turn down the heat, add the garlic, stir, and season with salt and pepper. Add the chopped-up broccoli. Stir to mix everything together. Add the stock; it should just cover all of the broccoli. You may want to add more stock or water if the broccoli is not entirely covered. Bring the mixture to a boil and then turn down to a simmer. Cook until broccoli is extremely tender and falling apart. Turn off the heat, add the dairy and the cheese, and stir until everything is combined and smooth. Adjust seasoning and serve.

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

genuinegirly

I threw this together for lunch today, it was delicious. Thought others might like it, too.

Broccoli Wrap
Flour tortilla
1/4 C - 1/2 C steamed broccoli, diced
Marzetti creamy Italian dressing
Mayo

Lay out the flour toritilla, make a thin line of mayo through center, top that line with dressing. Toss in broccoli. Wrap it up and enjoy!


Here's how I make cheddar broccoli soup... I kinda throw it together, the recipe below is an estimation, so you may want to experiment.

Cheesy Broccoli Soup
1 Tablespoon Butter
1 pearl onion, diced
2 Cups Milk
1 Cup cheese, grated (I like a mixture of pepper jack and cheddar)
12 oz frozen chopped broccoli
Your desired spices, to taste

Saute pearl onion with butter in sauce pan. Add 2 cups milk, bring to boil. Toss in frozen broccoli. Lower temperature to a simmer and cover. Stir occasionally. After 5 minutes, check status of broccoli. When no longer frozen, add grated cheese. Stir in well, add salt, pepper, and any other desired seasonings (Paprika adds a lot of color without making it too spicy). Let simmer 2 mintes or until cheese is melted. Pour into a blender and pulse until broccoli bits are minimal. Pour into bowls and serve hot.

Oh - and if you're using fresh produce, I find broccoli stems are far more potent in flavor. They just require more cooking time and are more of a hassle to dice in preparation. But they're worth the extra effort!

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

hunnychile

Thank you snowy for the Brocoli Soup recipe!!

Sounds good & pretty easy!

(It's STILL soup weather in northern Ohio)

__________________
"I need compassion, understanding and chocolate." - NJB

LordEden

Snowy's version is basically my version of soup or I'd post something different.

When I make broccoli soup, I always run my stems through a food processor and cook with that as my base. I just usually shave the outside just in case of bad spots. You can't really taste the difference.

Also, remember to temper your dairy. If you are adding dairy (like milk or cream) to a simmering soup, pull some of the soup out of the pot and put into a bowl big enough to stir in the cream. Mix the dairy and then slowly add it back to the big pot. That way you won't curdle your dairy by adding it to a soup at a slow boil.

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

snowy

A baked pasta dish that uses one of my favorite year-round vegetables:

from: Recipe: Goat Cheese and Swiss Chard Pasta Casserole | Apartment Therapy The Kitchn

Goat Cheese and Swiss Chard Casserole
While this recipe calls for small shell pasta, feel free to use whatever shaped pasta you have on hand.

Serves 4

1 large head Swiss chard
2 tablespoons extra virgin olive oil
1 medium red onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped well-drained canned plum tomatoes
1/2 pound whole wheat shells
3/4 cup crumbled goat cheese
1/2 cup canned kidney beans, drained and rinsed
3 tablespoons olive tapenade
3 tablespoons capers
1/4 cup freshly grated Parmesan
freshly ground black pepper

Rinse the Swiss chard, drain very well, and chop it into chunky pieces. It's going to get cooked down, so no need to be too precise here.

Heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add the onion and sauté until just slightly tender. Stir in the garlic, add the tomatoes, and then add the Swiss chard. Cook for about 8 minutes or until the chard has just wilted. Be careful not to overcook the Swiss chard; it will have the opportunity to bake in the oven as well.

Preheat the oven to 375°F. Bring a medium pot of water to a boil. Cook the pasta until al dente. Drain and set aside.

Remove the chard and tomatoes from the heat and stir in the goat cheese, kidney beans, olive tapenade, capers and half the amount of parmesan. Fold in the pasta and season with salt and pepper.

Pour the pasta mixture into a 1 or 2 quart casserole dish and sprinkle remaining Parmesan on top. Bake until heated all the way through, about 15 to 18 minutes.

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

genuinegirly

Oh wow, that looks divine!

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

I need to pick up more goat cheese. I got swiss chard to make the above, but then ended up using the goat cheese I had in a kale and goat cheese bread pudding. Ah well. I guess to make this next recipe I'll need to pick up more kale too (darn). My MIL gave me a giant bag of quinoa, so if anyone else has some quinoa recipes to share, I'm all ears.

One Pot Kale and Quinoa Pilaf

from: One Pot Kale and Quinoa Pilaf - Recipes - food52 - food community, recipe search and cookbook contests

2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper
Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.

Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

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

snowy

Sounds like an interesting twist on good ol' mac and cheese:

from: Mediterranean Macaroni and Cheese - Martha Stewart Recipes
Ingredients

Coarse salt and ground pepper
1/4 cup (1/2 stick) unsalted butter, plus more for baking dish
1 can (14.5 ounces) diced tomatoes, drained
1/3 cup pitted Kalamata olives, chopped
1/2 teaspoon dried oregano
8 ounces elbow macaroni
1 garlic clove, minced
1/4 cup all-purpose flour
2 cups whole milk
8 ounces feta, crumbled
Directions
Preheat oven to 400 degrees. Set a large pot of salted water to boil and butter an 8-inch square baking dish. In a small bowl, combine tomatoes, olives, and oregano.

Cook pasta 2 minutes less than package instructions; drain pasta and return to pot.

Meanwhile, melt butter in a medium saucepan over medium. Add garlic; cook until fragrant, 1 minute. Add flour and cook, stirring constantly, 1 minute. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking constantly, until sauce thickens, 3 minutes. Remove from heat; whisk in 4 ounces feta. Stir in tomato mixture.

Season with salt and pepper. Pour mixture over pasta; stir to combine.

Pour pasta mixture into dish and top with 4 ounces feta. Bake until sauce is bubbling and cheese begins to brown, 20 to 25 minutes.

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

snowy

In time for St. Patrick's Day:

from: Colcannon Recipe | Simply Recipes
Colcannon Recipe

For a variation, sub out half of the potatoes with parsnips. Can add chives or leeks, too.

Ingredients
4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
Salt
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
3 green onions (including the green onion greens), minced (about 1/2 cup)
1 cup milk or cream
Method

1 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.

2 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

3 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.

Serves 4 as a side dish.

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

snowy

If not dinner, lunch:

Recipe: Quinoa Salad with Spring Radishes and Greens | Apartment Therapy The Kitchn

Quinoa Salad with Spring Radishes and Greens
Serves 2

1/2 cup quinoa
1 cup water
3 tablespoons good, unsalted butter
1 1/2 cups microgreens
1/2 cup sliced French breakfast radishes
2 tablespoons basil chiffonade
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon fleur de sel or other flaky sea salt

Measure out quinoa, place it in a fine-mesh strainer, rinse thoroughly with cool water, and drain.

Place quinoa in a small saucepan with 1 cup water and butter. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed.

Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool completely.

Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired.

Serve by itself or on a bed of lettuce.

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

snowy

The original recipe calls for bacon, but Faith at thekitchn tried the recipe with just the olive oil and some smoked paprika to mimic the smoky bacon flavor and said it was good, so I figure it's probably worth a try:

Slow-Cooked Tomato and Herb White Beans
from: Slow-Cooked Tomato and Herb White Beans: 2000s Recipes + Menus : gourmet.com

Serves 6 (side dish)
Active time:30 min Start to finish:4 hr (includes quick-soaking beans)


These soupy beans resonate with the deep notes of tomato, garlic, and thyme. View more of our favorite recipes from this issue.

For Beans
1 cup dried navy beans
6 cups water
1 medium carrot, cut into 1-inch pieces
1 medium white onion, coarsely chopped
4 (3-inch) thyme sprigs
1 (3-inch) rosemary sprig
1 (3-inch) sage sprig
1 tablespoon kosher salt

For tomato sauce

1/4 cup extra-virgin olive oil
1 medium white onion, chopped
1/4 cup minced garlic (from 1 to 2 heads)
3/4 teaspoon kosher salt
1 lb tomatoes, chopped (3 cups)
1/2 cup canned tomato purée
1 1/2 tablespoons chopped thyme
smoked paprika to taste

Soak beans:
Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks’ note, below), then drain.
Cook beans:
Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-qt heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
Make tomato sauce while beans simmer:
In a 12-inch heavy skillet over medium heat, add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 tsp pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, thyme, and paprika and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.

Finish beans:
Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.
cooks’ notes:
To quick-soak beans, cover with water by 2 inches in a 3-qt heavy saucepan and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
Dish can be made 2 days ahead and chilled. Thin with water if necessary while reheating.

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

snowy

I'd never get to try this one personally (hubby hates beets) but it sounds tasty to me:

from: Dinner Tonight: Golden Beet Barley "Risotto" with Ricotta Salata | Serious Eats : Recipes

Ingredients

serves 4, active time 50, total time 50
2 medium golden beets, peeled and cut into chunks
2 teaspoons lemon zest
2 tablespoons lemon juice
6 tablespoons olive oil
Salt and pepper to taste
5 cups vegetable or chicken stock
1 yellow onion, finely chopped
1 cup pearled barley
2 cloves garlic, minced
1 cup white wine
1 1/2 cups crumbled ricotta salata
Cooked winter greens, for serving
Procedures


Preheat oven to 400 degrees Fahrenheit. In a small casserole dish that holds the beets snugly, combine beets with 3 tablespoons water. Cover tightly and roast until beets are completely tender, 20-30 minutes. Coarsely chop the beets, then mash in a bowl with lemon zest, juice, half the olive oil, and salt to taste.



In the meantime, pour stock into a medium saucepan and bring to a simmer.



In a large, heavy pot, such as a dutch oven, heat remaining olive oil over medium heat until shimmering. Add onion and cook until translucent, about 5 minutes, then add garlic and barley to the pot. Stir well to coat the grains in the oil, then add the wine and cook until evaporated, about 2 minutes.



Ladling stock into the pot little by little, allowing each batch to be absorbed before adding the next, cook the barley until tender, stirring often, 30-45 minutes.



Once barley is tender, stir in most of the beet mixture. Turn off the heat and add 1 cup of the crumbled ricotta salata, then season to taste with salt and pepper. If necessary, add water to the pot to create a loose, creamy texture. Serve risotto on plate with olive oil drizzled on top and remaining ricotta salata sprinkled over; serve with winter greens alongside.

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

snowy

Chickpea Vegetable Soup With Parmesan and Rosemary

from: http://www.nytimes.com/2011/03/30/dining/30apperex.html

Time: 1 1/2 to 2 hours plus overnight soaking

1 whole clove
1/2 onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained
1 sprig rosemary, plus 1 teaspoon finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
1/3 cup extra virgin olive oil
1 1/2 tablespoons salt, more to taste
1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into
1/4-inch rounds
2 celery stalks, sliced 1/4-inch thick
Zest of 1 lemon
1/4 teaspoon black pepper

1. Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.

2. Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.

3. Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

Yield: 6 servings.

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

snowy

Expect to see less NYTimes recipes referenced in this thread. They instituted a pay wall, effective today, that limits my views to 20 articles a month.

from: Eggplant Caponata Crostini: Vegetarian Recipe - NYTimes.com

Eggplant Caponata Crostini

Yield 4 appetizer servings

Time 45 minutes

Ingredients
5 tablespoons extra virgin olive oil
1 Spanish onion, finely chopped
2-3 cloves garlic, thinly sliced
1 eggplant, about 3/4 pound, cut into 3/4 inch dice
Salt and freshly ground black pepper
3 tomatoes, cut into 3/4 inch dice
1/2 cup golden raisins
1/3 cup chopped capers
1/4 baguette, sliced diagonally into eight 1/2-inch-thick rounds, or other slices of crusty bread
Aged balsamic vinegar, for sprinkling
1-2 leaves basil, sliced into a chiffonade
Fleur de sel, Maldon salt, or other flaky sea salt
Method
1. Place a large skillet or sauté pan over medium-low heat. Add 1 tablespoon of the olive oil and the onion, and sauté until softened, 5 to 6 minutes. Add garlic and continue to sauté until soft and golden, about 10 minutes. Transfer to paper towels to drain.
2. Wash skillet and return to medium-high heat. Add 3 tablespoons of the olive oil and allow to heat until shimmering. Working in batches if necessary, add a single layer of eggplant, and toss to coat in oil. Fry, stirring frequently, until tender and evenly browned, 5 to 10 minutes. Transfer to paper towels to drain, and season to taste with salt and pepper.
3. Wash skillet and return to medium heat. Add remaining 1 tablespoon olive oil and tomatoes. Sauté until tomatoes are tender but have not lost their shape, and almost all the liquid has evaporated.
4. In a large bowl, combine eggplant, onion mixture, tomatoes, raisins and capers. Toss gently to mix well. Season with salt and pepper to taste.
5. To serve, toast the sliced bread, and top with a large spoonful of the caponata mixture. Sprinkle with a few drops of vinegar, and garnish with the basil chiffonade, and a few grains of flaky sea salt.

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

snowy

Peppery Cauliflower Curry
from: recipe detail | OregonLive.com

Ingredients
2 teaspoons vegetable oil
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons urad dal, rinsed and drained (see note)
1 small head cauliflower, cut into small florets
Salt
1 1/2 teaspoons freshly ground black pepper
Instructions

Heat the oil in a large, heavy pan over medium heat. Add the mustard and cumin seeds, and stir-fry for 1 minute or until they start to sputter.

Add the dal and stir-fry for another minute or until they change color. Add the cauliflower and just enough water to cook the vegetables.

Reduce the heat, and simmer for about 5 minutes or until the cauliflower is tender. Season with salt, add the pepper and stir. Remove from heat, and keep covered for 5 minutes before serving.

Note: Urad dal is a black lentil bean that can be found in Indian and Asian groceries.

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

snowy

Pierogi with Potato-Onion-Leek Filling

adapted from Mark Bittman's How to Cook Everything Vegetarian

First, make Dumpling Wrappers with Egg:

2 cups all-purpose flour
1 teaspoon salt
2 egg yolks
1/4 cup water or so

Pulse the flour and salt in a food processor; add egg yolks, and add teh water while the food processor is running. Add more water if needed to bring the dough together. Turn the dough out on to the counter and knead for a minute. Split the dough into two balls; put it on a plate and cover it; let it rest for an hour or so. I froze one of the dough balls to make more pierogi another time. Make the filling while you wait.

Potato-Onion Leek Filling
1 cup seasoned mashed potatoes (I made mine with three medium potatoes, leaving me with an extra cup to eat, and seasoned them with garlic)
1 half medium onion, diced
1 leek, sliced
A couple tablespoons of butter

Heat a skillet or saute pan over medium heat; add the butter, onions, and leeks. As the onion and leek start to carmelize, lower the heat. Stir occasionally and cook until the onion-leek mixture is very soft.

Combine the onion mixture with the mashed potato, and adjust the seasoning before using as filling.

Put a large pot of water on to boil. Don't forget to salt it.

On a floured surface, roll out the pierogi dough until it is fairly thin. Use a glass, cookie, or biscuit cutter to cut out the pierogi in 2-3 inch circles. I put my pierogi wrappers on a piece of floured parchment as I was cutting them out. Then, stuff the pierogi with about 1 to 2 teaspoons of filling, brush the edges of the pierogi with egg white to help seal them before pinching them closed. It is important to get all of the excess air out of the filling pocket.

Once all of the pierogi are filled, drop them in the boiling water. Melt some butter in the pan you used to cook the onions. As the pierogi finish cooking, transfer them into the skillet with melted butter. Before serving, toss the pierogi well in the butter. Serve with sour cream.

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

snowy

from: Dinner Tonight: Chile-Tomato Soup with Cumin and Cinnamon | Serious Eats : Recipes

Ingredients

serves 4 people, active time 20, total time 30
4 tablespoons olive oil, divided
1 onion, chopped
4 cloves garlic, chopped
1-inch piece ginger, peeled and minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 28-ounce can tomatoes
2 cups vegetable or chicken stock, or water
2 tablespoons honey
2 tablespoons lemon juice, or to taste
2 tablespoons sweet Thai chile sauce
Salt to taste
2 cups cherry tomatoes
Thick yogurt for garnish (optional)
Procedures

In a heavy soup pot, heat half the olive oil over medium heat until shimmering. Add onion and ginger and cook until soft, 4-5 minutes. Add half of the garlic and cook an additional minute, then add cumin and cinnamon and cook, stirring often, until spices are fragrant, about 1 minute.

Add tomatoes and stock and bring to a boil. Simmer until tomatoes are very soft, 15-20 minutes, then transfer soup to a blender. Puree until smooth, then return to pot and stir in honey, lemon juice, chile sauce, and salt to taste. Adjust for sweetness, acidity and spiciness as needed.

In the meantime, heat remaining oil in a skillet over medium heat until shimmering, then add tomatoes and cook until soft and skins have begun to split. Add remaining garlic and cook for an additional few minutes. Serve soup with cherry tomato garnish and yogurt, if using.

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

snowy

Extra-Flaky Scallion Pancakes
from: Extra-Flaky Scallion Pancakes | Serious Eats : Recipes

Posted by J. Kenji Lopez-Alt, April 8, 2011

Note: You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured work surface and knead for five minutes until satiny and smooth. Proceed as instructed.
Ingredients

serves Makes 4 pancakes, active time 30 minutes, total time 1 hour
For the Pancakes:
2 cups all-purpose flour, plus extra for dusting work surface
1 cup boiling water
Up to 1/4 cup toasted sesame seed oil
2 cups thinly sliced scallion greens

For the Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang or rice wine vinegar
1 tablespoon finely sliced scallion greens
1/2 teaspoon grated fresh ginger
2 teaspoons sugar

To Cook:
1/4 cup vegetable oil
Kosher salt

Procedures

Place flour in bowl of food processor (see note). With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.



Combine all the sauce ingredients and set aside at room temperature.

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

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

genuinegirly

I've never thought of using chopsticks for this sort of a task. Fascinating.

Today I added cumin, ginger, and nutmeg to my mother-in-law's vegetarian pea soup recipe. Looking forward to tasting the result tonight.

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

genuinegirly

Well, the pea soup exploded all over the kitchen. The little bit that didn't end up on the walls and appliances (what a mess!) tasted delicious with our rolls. Still, I'm not comfortable sharing the recipe, what with the explosion and all.

I stumbled on this delicious recipe tonight. I'll try it on Friday. I was looking for something that would add a bit more to a meal of roasted potatoes and carrots.
From this blog:
http://www.thecookingphotographer.co...enta-with.html

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

snowy

Yum, genuinegirly! Thanks for sharing. I love roasted vegetables of all kinds. One thing I like to do is to take the leftover roasted veg and puree it with some stock the next day for a soup. Since my husband likes chunks, I'll typically cook up a couple Russet potatoes and throw those into the mix after I make the puree.

Here's an appetizer recipe that can easily be turned into a vegetarian main with a salad:

Tortilla Espanola

from: Big Girls, Small Kitchen: Tortilla Española, Trial and Error

Makes 4-6 appetizer servings

Most tortillas in Spain (like Mario [Batali]'s) are made with big cast iron skillets, and generate enough to feed a gas station's clientele for days. The key to my recipe's success though is to use a small (8-inch) non-stick skillet. Make sure before you start that you have a dinner plate or small cutting board to use when inverting the tortilla. If using a small cast iron skillet, you can skip the inversion and, instead, place the skillet under the broiler for a few minutes to cook the top.

Ingredients

1/4 cup olive oil
3/4 pounds yukon gold potatoes (about 1 large), peeled and sliced as thin as possible (1/8 inch)
1/2 small yellow onion, halved and thinly sliced
4 eggs
Green Herbs and Lemon-Paprika Aioli for garnish

Heat two tablespoons of olive oil in a small (8-inch) non-stick skillet over a medium flame. Add the potatoes and onions and toss to coat in the oil. Cook, redistributing with a flat faced plastic spatula, until tender, about 15 minutes, making sure to scrape up any bits that stick to the pan.

In a medium mixing bowl, beat the eggs. Add salt and pepper, and stir to combine.

Add the potatoes to the eggs and toss to coat. Carefully pour the potato-egg mixture back into the skillet, and shake the pan so the potatoes lie flat, using your spatula if necessary to help distribute. Place a lid large enough to cover the pan over the top (I use one from my Dutch oven). Cook covered until the egg is nearly set. Using your spatula, pull away one side of the tortilla and tilt the pan so that the remaining uncooked eggs seeps through and redistributes on the bottom and sides of the tortilla.

When the top is far less runny, use a large plate to invert the tortilla: place the plate, face-down, over the skillet, hold it with the palm of your hand, and flip the tortilla onto it. Place the pan back on the stove, and slide the tortilla back into it. Press down with your spatula to flatten it. (If you are using cast iron, you can skip the inversion and, instead, place the pan under the broiler until the top is cooked and beginning to brown.)

Cook on this side until the bottom is set, about 2 minutes. Slide the tortilla onto a clean plate or platter, and allow to rest for at least 10 minutes (or up to 1 day) before slicing into it. Cut the tortilla into wedges and serve with Lemon-Paprika Aioli and green herbs for garnish.

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

snowy

Pesto Soup with Gnocchi, Beans, and Greens

from: Pesto Soup with Gnocchi, Beans & Greens | Post Punk Kitchen | Vegan Baking & Vegan Cooking

2 teaspoons olive oil
3 cloves garlic, minced
1 small head cauliflower (about a pound), leaves removed, cut into florettes
4 cups vegetable broth, divided
1/2 teaspoon salt
Big pinch dried thyme
Lots of fresh black pepper
1 tablespoon arrowroot or cornstarch
1 cup loosely packed basil leaves, plus a little extra for garnish
8 oz frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so)
1 15 oz can navy beans, rinsed and drained
1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces

Optional: I didn’t add them here, but toasted pine nuts would make a great garnish.

Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.

Vigorously mix together the final cup of broth and the arrowroot until dissolved. Lower heat a bit so that the soup is at a slow boil. Mix in the broth/arrowroot and cook uncovered for another 5 minutes until slightly thickened. stirring often. Add the basil leaves, and remove from heat. Use a submersion blender to puree until smooth*. Taste for salt and seasoning.

Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.

*If you don’t have a submersion blender (GET ONE!) then use a blender or food processor to puree in batches, being careful to lift the lid once in awhile so that the steam doesn’t build up and explode.

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

snowy

This recipe originally included bacon. I've removed it to make the recipe vegetarian. I'm planning on making this recipe ASAP, but subbing in some leek and spring onion for some of the straight-up onion.

Zwiebelkuchen

from: http://www.seriouseats.com/recipes/2...ch-recipe.html

Ingredients

serves 4, active time 45 minutes, total time 2 hours
1/2 cup warm water
1 teaspoon sugar
1 package active dry yeast
3 cups all-purpose flour
1 teaspoon salt
5 tablespoons butter, melted
1 egg
1/2 cup milk
1 tablespoon olive oil
4 large onions, sliced
1/3 cup sour cream
3 tablespoons heavy cream
1 egg
2 scallions, sliced

Procedures

Combine warm water, yeast and sugar and let sit until yeast begins to foam. Place flour and salt in large bowl and stir to combine. Combine melted butter, egg, and milk, and once the yeast is proofed, the yeast and water mixture. Pour over flour and stir with wooden spoon until all the ingredients are incorporated and a sticky dough forms. Place in well-greased bowl and allow to double in bulk, about 20 minutes.

Heat 1 tablespoon olive oil in large skillet. Add onions to pan and cook over medium heat, stirring often until very soft and brown, about 15 minutes. Combine sour cream, heavy cream and egg.

Preheat oven to 375°. Place dough in well-oiled 9x13 pan and, using fingertips, stretch until it covers the pan completely. Place onions on dough, then pour over cream/egg mixture and sprinkle with scallions. Bake until dough is golden brown, about 40 minutes. Remove from pan, slice, and serve.

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

snowy

Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds
from: Recipe: Lemony Pesto Pasta with Edamame & Almonds Six Ingredients (and Salt) | Apartment Therapy The Kitchn

serves 4-6

8 ounces spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame (shelled and shucked, the peas, not entire pods)
juice from 2 lemons (plus fresh lemon wedges for serving)
3/4 cup almonds, crushed and lightly toasted

Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto and spinach until combined (some spinach will wilt, some will stay firm -- this is a nice contrast of textures). Finally, stir in the edamame and squirt the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.

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

snowy

For Cinco de Mayo!

Smoky Black Bean Tostadas

from: Smoky Black Bean Tostadas with Garlicky Greens Recipe
Ingredient List

Serves 4
2 Tbs. vegetable oil, divided
4 10-inch whole-wheat tortillas
1 small onion, diced (1 cup)
11/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
2 tsp. smoked paprika
1/2 tsp. dried oregano
4 cloves garlic, minced (4 tsp.)
11/2 lb. Swiss chard, ribs removed, chopped
1 cup prepared chipotle salsa, optional
4 Tbs. crumbled queso fresco, optional
4 Tbs. chopped cilantro, optional
4 Tbs. low-fat sour cream, optional
Directions
1. Preheat oven to 425°F. Spray both sides of tortillas with cooking spray. Arrange on baking sheet, and toast 8 to 10 minutes, or until crisp.

2. Heat 1 Tbs. oil in saucepan over medium heat. Add onion, and cook 5 minutes, or until soft. Add beans, paprika, and oregano. Reduce heat to medium-low, and cook 10 minutes.

3. Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add garlic, and cook 2 minutes, or until beginning to brown. Stir in chard, and season with salt and pepper, if desired. Cover, and cook 4 to 5 minutes, or until chard is wilted.

4. Spoon 1/4 cup bean mixture in center of each tortilla. Top with 1 cup greens and 1/4 cup salsa, if using. Sprinkle with queso fresco, cilantro, and dollop of sour cream, if using.

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

jannista

Pasta with Portobello Mushroom & Asparagus in Boursin Sauce

* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 pound portobello mushrooms, stems removed
* 1/2 teaspoon salt
* 1 1/4 cups low-sodium chicken broth
* 1 (5.2 ounce) package pepper Boursin cheese
* 3/4 pound uncooked pasta shells
* 1 pound fresh asparagus, trimmed

Directions

1. In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.

2. Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.

NUM NUM!!!

LordEden

Ummmmmm.... This is a vegetarian thread, so I'm thinking chicken broth wouldn't be a good choice for a vegetarian.

Good recipe jannista, wrong thread.

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

snowy

from: Vegetable Ragout with Pesto (Ragout de legumes au pistou) Recipe - Saveur.com

2 tbsp. lemon juice
4 globe artichokes
2 cups loosely packed basil leaves
1⁄2 cup plus 3 tbsp. extra-virgin olive oil
4 cloves garlic, minced, plus 8 cloves
peeled and left whole
Kosher salt and freshly ground black pepper,
to taste
1 medium onion, thinly sliced
1 bouquet garni (3 sprigs each summer savory,
thyme, and parsley, tied together with kitchen twine)
3⁄4 cup white wine
2 plum tomatoes, peeled, cored, seeded,
and roughly chopped
1 lb. fresh peas in their pods, shelled and blanched,
or 1 cup frozen peas, thawed
1 lb. fava beans in their pods, shelled and blanched,
skins removed
20 asparagus tips, blanched

1. Combine lemon juice and 6 cups water in a large bowl. Working with one artichoke at a time, place artichoke on its side. Using a serrated knife, cut off leaves by making a crosswise cut about 1 1⁄2" from where the stem meets the base; discard leaves. Cut away tough outer leaves remaining on artichoke's base until you reach inner yellow leaves. Using a peeler, remove green outer layer from stem and base. Trim off bottom 1⁄2" of stem. Use a spoon to scoop out fuzzy choke from center of artichoke. Quarter trimmed artichoke; transfer to lemon water. Repeat with remaining artichokes.

2. To make the pistou, combine the basil, 1⁄2 cup olive oil, minced garlic, and salt and pepper in the bowl of a small food processor and process until smooth; set aside.

3. Drain artichokes. Heat remaining oil in a 12" skillet over medium heat; add the garlic cloves, onions, bouquet garni, and salt and pepper. Cover and cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the artichokes, wine, tomatoes, and 1⁄2 cup water; cook, covered, until artichokes are tender, about 25 minutes. Add the peas, fava beans, and asparagus and cook until tender, about 3 minutes; remove and discard the bouquet garni. To serve, divide mixture between four bowls, top each with a generous spoonful of pistou, and serve with crusty bread.

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