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Vegetarian Recipe of the Day
So I read a lot of food blogs, and I'm always on the lookout for new recipes. I find myself bookmarking at least one recipe a day, and I thought I'd start cataloging them here, both for my own purposes and to share them with others looking to cook vegetarian meals. Some of these will be veggie recipes you can easily add meat to, if you wish. I'd also love to see a more carnivorous poster take the idea here and make a recipe of the day thread.
It's unlikely I'll make the following recipe any time soon (waiting for tomato season), but it sounded really tasty. With enough veg added to it, it could easily be a main course for a vegetarian, or a great side for meat eaters. Wouldn't it be pretty stuffed into a tomato for serving? Greek Orzo Salad, from Healthy & Delicious: Greek Orzo Salad | Serious Eats : Recipes 5 cups cooked orzo 1 large cucumber, peeled, seeded, and diced 3 plum tomatoes, seeded and diced 1 medium red onion, small diced 20 pitted kalamata olives, cut into quarters 1 14-ounce can artichoke hearts (give or take), cut into eighths 1/4 to 1/3 cup fresh parsley, chopped 1/3 cup extra virgin olive oil 1 large lemon, halved 1/2 tablespoon kosher salt Freshly ground black pepper 3 or 4 ounces reduced fat feta cheese, crumbled Procedure 1. To a large mixing bowl, add orzo, cucumber, tomatoes, red onion, olives, artichoke hearts, and parsley. Stir to combine. 2. Pour olive oil into orzo mixture. Juice the entire lemon into the same bowl. Add salt and grind pepper to taste. Stir gently to combine. Add feta. Stir again. Serve cold or at room temperature. |
Tuesday's recipe:
http://c0445482.cdn.cloudfiles.racks...om/lrg_873.jpg Aubergine Parmigiana by Jamie Oliver • 3 large firm aubergines • olive oil • 1 onion, peeled and finely chopped • 1/2 a bulb of spring garlic, if you can get it, or 1 clove of regular garlic, peeled and finely sliced • 1 heaped teaspoon dried oregano • 2 x 400g tins good-quality plum tomatoes or 1kg fresh ripe tomatoes • sea salt and freshly ground black pepper • a little wine vinegar • a large handful of fresh basil • 4 large handfuls of freshly grated Parmesan cheese • 2 handfuls of dried breadcrumbs • a little fresh oregano, leaves chopped optional: • 1 x 150g ball of buffalo mozzarella First things first: remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side. Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 glugs of olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh. Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes. Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go. As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it. Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan. I like to toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan. Sometimes the dish is served with torn-up mozzarella on top, which is nice too. Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly. It’s best eaten straight away, but it can also be served cold. You can use the same method substituting courgettes or fennel for the aubergines – both are delicious. But do try making it with aubergines – you’ll love it! from: Aubergine Parmigiana recipe | Vegetarian recipes & main courses | Jamie Oliver recipe |
Ummm duh? What's an aubergine? Is it eggplant?
If so.....excellant looking recipe! Thanks for sharing these!! (I'm doing a lot more vegetarian meals these days. Esp. after seeing that movie called "Food, Inc." WOW, what an intense eye opener that was.) |
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And it's the best description since aubergine is the color that it is!
I'll send a fav recipe of mine later today. |
They both sound delicious. I've never cooked with eggplant though...I may have to give it a try.
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This recipe has chicken broth in it. I would swap in Imagine No-Chicken Broth to keep it veggie. I love garlic soup, so I can't wait to try this.
From: Dinner Tonight: Sopa de Ajo (Garlic Soup) | Serious Eats : Recipes Adapted from Mario Batali's Spain: A Culinary Road Trip Ingredients 2 tablespoons olive oil 1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes 4 garlic cloves, minced 1/2 teaspoon hot pimentón (Spanish smoked paprika) Salt 4 cups chicken stock 3 poached eggs Procedure 1. Pour the olive oil into a pot. Turn the heat to medium-high and add the cubed bread. Cook for 5 minutes, stirring often, until the bread is lightly browned. Toss in the garlic, pimentón, and a pinch of salt. Stir well, and cook for 3 minutes. 2. Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes. 3. Poach the eggs. Follow this guide. 4. Ladle some soup into a bowl and top with a poached egg. Another super-easy garlic soup recipe can be found here: http://www.nytimes.com/2008/12/01/he...ipehealth.html |
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Can I play?
This is my new favorite, though I use a whole can of tomato sauce and add some extra spices for ooomph. Great base recipe to play with! Smitten Kitchen's espinacas con garbanzos Espinacas con Garbanzos [Spinach and Chickpeas] Adapted from Moro: The Cookbook and Lobstersquad One of the reason I blended recipes was because I wanted the approachability of Ximena’s version but also some of the extras in Moro’s — the vinegar, paprika and the fried bread, mashed to a paste. Except, in hindsight, I think I’d also enjoy this recipe without the bread. It would be a bit thinner and saucier and possibly harder to slop onto a piece of toast, but also a bit lighter — in weight, not just calories. If you’re bread-averse or think you’d enjoy it without the crumbs in the sauce, give it a spin and let us know how it goes. Tomato sauce, by the way, is emphatically not traditional in this dish but after making Ximena’s version with it — she says “you don’t have to use tomato in this recipe, but it’s so much better with it” — I can’t have it any other way. Last note: This recipe is flexible. If you end up with a little less spinach or a little more sauce, or if you want it with a little less this or a little more that, so be it. Enjoy it. Have fun with it. 1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed 6 tablespoon olive oil 1 pound (450 grams) spinach, washed A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes 1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around) 3 garlic cloves, thinly sliced 1/2 teaspoon ground cumin Pinch of red pepper flakes 1 1/2 tablespoons red wine vinegar 1/2 teaspoon smoked paprika** Salt and freshly ground black pepper Lemon juice, to taste Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside. Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown. Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper. If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do). |
Oh yum, noodle. Thanks for sharing!
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Here's an old favorite of ours for springtime:
from: Leek and Brie Bruschetta 2 tablespoons olive oil, plus more for drizzling 6 medium leeks, (about 2 1/4 pounds), whites and light green parts only, halved lengthwise and thinly sliced crosswise, cleaned 1 teaspoon dried thyme Coarse salt and freshly ground pepper 4 large slices (1/2 inch thick) hearty country bread 8 ounces Brie cheese, thinly sliced 2 plum tomatoes, thinly sliced crosswise Directions Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 minutes. Meanwhile, heat broiler with rack set 4 inches from heat. Arrange bread on a broilerproof baking sheet. Dividing evenly, layer bread with Brie, cooked leeks, and sliced tomatoes; drizzle with olive oil, and season with salt and pepper. Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately. |
I'm waiting to get some leeks from my future MIL's garden, but when I do, I'm going to make the above and this perennial favorite dish of ours:
Spring Carrot and Leek Risotto by Martha Rose Shulman from: http://www.nytimes.com/2009/04/24/he...ipehealth.html About 7 cups well seasoned chicken or vegetable stock 2 tablespoons extra virgin olive oil 3/4 pound tender spring carrots, peeled and thinly sliced on the diagonal* 2 large leeks, white and light green parts only, cut in half lengthwise, rinsed thoroughly and chopped Salt, preferably kosher salt, to taste 1 1/2 cups arborio or carnaroli rice 2 teaspoons fresh thyme leaves 2 garlic cloves, minced 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc 2 to 3 tablespoons chopped fresh parsley, or a combination of parsley, tarragon and marjoram or chives Freshly ground pepper to taste 1 to 2 teaspoons fresh lemon juice 1/4 to 1/2 cup freshly grated Parmesan cheese *If your carrots are fat at one end, cut the fat end in half lengthwise, then slice so that the pieces will be more uniform. 1. Pour your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned. 2. Heat the oil in a wide, heavy skillet or saucepan over medium heat, and add the carrots, leeks and 1/2 teaspoon salt. Cook, stirring, until the vegetables begin to soften, about three minutes. Add the rice, thyme and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle. 3. Add the wine, and stir over medium heat until it has almost evaporated. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion — adding more stock when the rice is almost dry, then stirring — for about 20 to 25 minutes. Taste a bit of the rice. It should be chewy but not hard in the middle. (If it is still hard in the middle, add more stock and cook for another five minutes or so.) Stir in the chopped fresh herbs, add pepper to taste, taste and adjust salt. 4. When the rice is cooked al dente, remove the pan from the heat and stir in another ladleful of stock, the Parmesan and lemon juice. The rice should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound. Yield: Serves four to six Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, cooking halfway through step 3 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should be no liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, then transfer it to a sheet pan. Fifteen to 20 minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed. |
I support this thread because I have to cook veggie dinners now, keep 'em coming snowy.
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Wild Rice Rainbow Salad... one of my favorites and soooo easy.
1 box wild rice, NOT quick cooking 1/4 to 1/2 each of yellow, orange, and red bell peppers, deseeded, de-ribbed and diced 1/2 large or 1 small cucumber, peeled and diced (or sixthed, :lol:) 1c edamame, steamed and shelled (I use the frozen and already shelled kind) 1/2 - 2/3 c crumbled feta cheese (I use reduced fat kind from Publix, pre-packaged) 1 small jar of quartered, marinated artichoke hearts, drained, cut in half again 1 medium tomato, guts removed, diced 1 green onion, sliced thinly Salad dressing of choice... I use Seeds of Change Organic Greek Feta Vinaigrette, but any good vinaigrette or italian style dressing will work. Avoid the creamy ones, though Sriracha, garlic powder, oregano, black pepper, salt to taste. 1. Steam the rice per directions. Wild brown rice should still look dark, but the hulls will mostly crack open. Rinse and let cool. 2. Combine all the veggies except artichoke hearts in bowl, add a little dressing, seasonings to taste, and stir. 3. Add in rice and feta chese, toss. Add more salad dressing, sriracha (if desired) and seasonings to taste. 4. I tend to let this sit in the fridge for a few hours, stirring occasionally and then add the artichoke hearts right before serving since they fall apart easily. This recipe also allows for any proportion of veggies that you choose, any additional veg... I've added celery before (deveined and sliced really thinly) but carrots are not good in it, texture-wise. I try to keep the veg chopped almost the same size to balance texture and I like mine with a little kick, so I usually use about 1/2c of salad dressing with 1t of sriracha to start, then add more plain dressing as needed. Great for taking places. S adores it. Serves anywhere from 4 people as a main dish, up to 20 on a buffet. Enjoy! (Oh, I found my iPhone pictures from the last time I made it, sorry, they're a bit fuzzy) |
Tartines are a favorite around here. A tartine is an open-faced sandwich that you can top with pretty much whatever you like. I generally match a vegetable, a cheese, and a green together.
Tonight we had these tartines: Ingredients Brie, cut into thin slices or strips Roasted red peppers Arugula Ciabatta bread Toast the ciabatta in a toaster oven (or a regular toaster) until it is very lightly toasted on the outside. Put a layer of roasted red pepper on the ciabatta, top with brie. Put under the broiler in a toaster oven or oven until cheese is melted. Top with arugula. Grind some black pepper over the top if you like. Serve. A little blurry, but here's a picture of the finished product: http://i873.photobucket.com/albums/a...0512001815.jpg Another recent tartine combo was herbed goat cheese, Persian cress, and tomato. |
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snowy, thanks for starting this thread, and thanks to noodle for contributing. I haven't been able to use any of these yet, but believe me, I will. They all look awesomely delicious. |
In consideration of how a cannibal might contribute to this "vegetarian recipe of the day" thread:
Two cannibals were having their dinner. One said to the other “I don’t like your friend. I heard he's a vegetarian!” The other one said, “Well, put him to one side and just eat the vegetables.” |
A light snack:
Popping corn Parmesean cheese Herbes de Provence or Italian Seasonings mix Olive oil Place 3 tablespoons popping corn in a lunch sack. Tape closed. Pop in microwave. Mix seasonings, parmesean cheese, and 1 teaspoon olive oil. Dump into sack with warm popcorn. Shake. Enjoy! |
Recipe posting seems to be slow around the weekends, I've noticed. I'm posting things as they catch my eye, so perhaps "recipe of the day" was over ambitious. :)
Here is a yummy dip from thekitchn that I want to make. Recipe: Zucchini, Mint and Yogurt Spread | Apartment Therapy The Kitchn Zucchini, Mint and Yogurt Spread serves 4 as an appetizer 1 large zucchini, sliced lengthwise and cut into 1-inch half-moons 2 tablespoons olive oil 1/2 cup Greek yogurt or labneh 2 tablespoons mint, roughly chopped zest of 1 lemon salt and pepper green olives for garnish (optional) Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat. Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed. Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired. Serve with pita wedges or sliced vegetables. |
This sounds delicious:
Recipes for Health - Asparagus Soup With Green Garlic and Eggs - NYTimes.com Asparagus Soup With Green Garlic and Eggs 1 pound asparagus 5 cups vegetable stock, or water 1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced Salt and freshly ground pepper 4 large eggs 1/4 cup freshly grated pecorino or Parmesan cheese 2 tablespoons finely chopped flat-leaf parsley 1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional) 1. Break off the woody ends of the asparagus stalks and combine them with the stock or water and the garlic in a soup pot and bring to a simmer. Simmer 15 minutes. Using a skimmer, tongs, or a slotted spoon, remove the asparagus stems and discard. Season the broth to taste with salt and pepper. Slice the asparagus into 1-inch pieces and add to the broth. Simmer 8 to 12 to minutes. It should be very tender and fragrant, but still bright green and not mushy. 2. Just before serving, beat the eggs, cheese, and parsley together in a bowl. Have the soup at a bare simmer. Making sure that the soup isn’t boiling, whisk a ladleful into the egg mixture. Stir well and whisk back into the soup. Whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve, with a spoonful of pasta or rice, or a slice of toast in each bowl if desired. Yield: Serves four. |
NJ’s Squash Casserole
Makes 8 servings, Takes @ 15 min. to make Total Time: 1 hour Butter, for greasing dish 2 lbs. Yellow squash trimmed and sliced ¼ inch thick ½ Sweet onion, peeled and diced – love the Vidalia ones! 1 cup Water 1 teaspoon Salt 1 large egg ½ cup mayonnaise ½ cup grated cheddar cheese ¼ teaspoon ground pepper ½ cup crushed Ritz crackers - or any butter cracker (for topping) DIRECTIONS: 1. Preheat oven to 350 degrees F. Butter a 2 quart casserole dish. 2. Place squash & onion in a medium saucepan with water and ½ teaspoon salt. Cover and cool over medium heat. DRAIN* important or it’s too watery! Let cool. 3. Put squash into abowl & beat with electric mixer (I just use a hand potato masher and mash the heck out of it) Mixture will be a bit chunky, add egg, mayo, cheese and remaining ½ teaspoon salt and pepper. Mix into your prepared dish and top with the crushed cracker or bread crumbs. 4. Bake for 30 minutes. Note: I’ve added finely chopped fresh red pepper to this and it was even better! Reheats well. Stats: 195 Calories per serving, 9 grams fiber, 4 grams of fat, 2 grams sodium, 458 mg. cholesterol. Enjoy.... |
Sounds good, hunnychile! Thanks for sharing. I suppose any summer squash (zucchini, pattypan, etc) would work in place of the yellow squash, no?
My contribution for today (although I'll probably be waiting to make it until tomato season is underway), because the cheese featured in this recipe comes from my state: Smoky "BLT" Smoky BLT - Country Living 4 tablespoon(s) Rosemary Mayonnaise, (see directions) 8 slice(s) country-style bread 5 ounce(s) Rogue River Smokey Blue cheese 1/4 head(s) romaine lettuce 2 large beefsteak tomatoes, cut into 8 slices Directions Prepare Rosemary Mayonnaise and spread on bread. Slice cheese into 1/3-inch-thick pieces and divide among 4 slices of bread. Layer with lettuce and tomato and top with remaining bread slices. Slice in half and serve or wrap and chill for up to 3 hours. Tips & Techniques Tip: Rogue River Smokey Blue is sold at amazon.com, or you can order directly from the Rogue Creamery online store, roguecreamery.com Rosemary Mayonnaise: http://www.countryliving.com/recipef...nnaise-clv0907 3 tablespoon(s) olive oil 1 teaspoon(s) finely chopped rosemary 1/2 teaspoon(s) grated garlic 3/4 cup(s) mayonnaise 1/2 teaspoon(s) salt 1/4 teaspoon(s) pepper 1 teaspoon(s) lemon juice Directions Combine the oil, rosemary, and garlic in a small pan over low heat, stirring occasionally and cook until garlic begins to sizzle--about 5 minutes. Remove from heat to cool completely. Stir the mayonnaise, salt, and pepper together in a bowl. Whisk the lemon juice and the olive oil mixture into the mayonnaise until smooth. Stores refrigerated up to 5 days. Serving size = 1 tablespoon Tips & Techniques TIMESAVER: Simply stir in a tablespoon of rosemary-infused oil per 3/4 cup mayonnaise and skip the remaining ingredients. Try Salute Sante! Rosemary Grapeseed oil. To order, visit salutesante.com. |
WOW snowy that sounds fabu!!
Having only eaten Danish Blue cheese, how does your special Rogue River Blue differ in taste? And BTW, aren't there some awesome red wines along the Rogue River? If one compliments the Rogue River Blue, please enlighten me. I used to be in the wine biz along with my work as a temp for the Culinary Institute of America in St. Helena, Ca. Those were fun days! If you need and specific food recipes I can look into my archives and share... Thanks for this thread. It's wonderful! |
To be honest, hunnychile, I haven't tried this specific cheese from Rogue Creamery yet, but having had other blues of theirs, it should be seriously yummy. I didn't think I liked blue cheese until I had theirs. As for wine--there is so much good wine in Oregon, I tend to stick to wines produced around my general area (the Willamette Valley). I'll have to ask my future mother-in-law if she has any recommendations, as she is really into wine, and drinks a wider variety than we do (she can afford it).
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oOPS, I forgot to answer you regarding the other squashes. In truth, I haven't tried others except the yellow. I imagine the green would work although it would be a slight bit less sweet than the yellow. Another addition would be a smart idea.
What's pattypan? (I LOVE how you always introduce new, and/or international names for veggies I should know!) That's a good thing!! Thanks....Have an exceptional weekend. |
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Pattypan squash - Wikipedia, the free encyclopedia
I asked because my farmer's market carries a wide variety of squash come summertime, and I'm always looking for new ways to use them. |
They're cute looking squashes! I love yellow for the carotene aspect!
The best wine from your region I remember fondly is Wild Horse. And the folks who work it are very nice "real" peeps. If your MIL knows of any that are totally organic, that would be lovely. Thank you again. |
I've heard good things about these guys: BRICK HOUSE VINEYARDS And they're organic. I've been meaning to check them out and see if that also means sulfite-free.
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Today's Yummy Sandwich:
- poppyseed-topped French bread, toasted - leaf of red kale (tough mid-vein removed and fed to rabbit) - baby spinach - fresh mayo - aged swiss cheese - tomato - salt & pepper |
Whether or not you're interested in eating vegetarian, knowing how to make a risotto is something every cook should be familiar with, and here's a great slideshow from Serious Eats.
How to Make Risotto | Serious Eats |
I agree with snowy that making risotto is something every should know how to do. It should be made with a stock of some kind, which is why I was wondering why it was in the vegetarian thread.
Mmmmmmm sundried tomato and mushroom risotto covered in a shrimp etouffee sauce... |
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This is what I use in everything, mostly because I don't have the freezer space to make and store my own: http://www.imaginefoods.com/sites/ww..._nochicken.jpg |
You can usually find powdered vegetable broth, too. (It has a longer shelf-life).
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I keep a jar of this in the fridge in case I don't have a box of the above in my cupboard:
http://www.superiortouch.com/uploads...product-36.jpg Works nicely in a pinch and it's quite tasty when I'm sick and tired of drinking tea. |
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1.(I'm a traditionalist) It was beaten into me that risottos should not be made with anything other than chicken/fish stock, that's how the french did it, that's how we should do it. 2. Vegetable stock is not a stock. It's an Essence (or however the french spelling is). There is no such thing as a vegetable stock. People just started calling it that. I'll find you a source page on that later, Wikipedia is wrong. Ask WK, he will agree. Yes you can make it vegan, you just are not making risotto. *run threadjack* or /threadjack (not sure which) |
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1) I thought risotto was Italian. 2) I thought it was more about the rice (and maybe the cheese) than it was about the "stock." Risotto means "little rice," not "little rice with stock that isn't actually essence."* *Wikipedia sources Larousse Gastronomique on the "little rice" bit. I don't know the full source, so maybe it means more than just "little rice." And about the stock argument, you can go into the history of the word or whatever, but I think it's commonly accepted that a water preparation using only vegetables is a vegetable stock. I think a good one could probably make a pretty tasty risotto. Now, using vegan cheese? That's another issue. I vote no. |
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It's all about the stock and the preparation. You have to develop the starch, not just boil the rice. You can take the rice and just boil it in stock, but that's not risotto. That's starchy rice. The slideshow does it right, slowly but surely adding all the stock to the rice one ladle at a time. That's what gives it the flavor, texture, and smell. Risotto is slowly made, not rushed. Quote:
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Eden, if you're going to be all uppity about terms that relate to meat-eating, please keep it out of this thread. This thread is meant to be a resource for vegetarians, or people interested in eating less meat. You're welcome to start your own thread dealing with your food term issues, but I really don't think this is the place for the discussion. Thanks.
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Damn you, school, for interfering with my time reading food blogs! Don't be surprised if I end up posting several recipes in a row today; I'm trying to catch up!
Some springtime comfort food, as it's still very much spring here (they're calling it Junuary in Pouregon). Classic Pasta Primavera Recipe Classic Pasta Primavera Recipe | Simply Recipes Ingredients 1/2 pound angel hair pasta or spaghetti 1 small bunch broccoli, about 1 heaping cup of florets 1 small zucchini, diced 4 asparagus spears 1/2 cup peas, fresh or frozen 1/2 cup snow peas 3 minced garlic cloves 3 Roma or other paste tomatoes, seeded and diced 12 basil leaves, chopped 4 Tbsp. butter 1/4 cup vegetable broth 1/2 cup heavy cream 1/2 cup grated parmesan cheese Salt Method 1 Get a large pot of water boiling. Salt it well. It should taste like the sea. Fill a large bowl with ice water. Boil the broccoli for 1 minute. Add the asparagus and boil another minute. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander. If you want, you can boil your pasta in the same pot you boiled the vegetables in, or you can start over and boil new water; I use the same water. 2 In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute. Add the diced tomatoes and sauté another 2 minutes, stirring often. 3 Pour in the chicken broth and turn the heat to high to bring it to a boil. Add the cream and toss in all the vegetables you boiled, plus the peas. Stir to combine. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling. 4 Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not gloppy – add some more chicken broth, cream or water. 5 Boil the angel hair pasta. Note: If you are using spaghetti, you will want to start cooking it before you begin sautéing the garlic and zucchini. Angel hair will only need 1-2 minutes to cook, vermicelli or spaghetti can take 8-12 minutes. As soon as the pasta is done, transfer it with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed. Grind some black pepper over everything and serve immediately. You will want a dry white wine with this, ideally a dry French white. Serves 4. |
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Veggie Kabobs - Feast Your Eyes - Slashfood For those of you in places where it's hot enough to grill--try a veggie kabob. In addition to the veggies, you can throw some marinated tofu on the kabob. If you're feeling really adventurous, grilling tempeh is also yummy. We like to grill the tempeh and then brush it with some BBQ sauce. |
mmmmmmmmmmm. I'll have to try that one.
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http://steamykitchen.com/wp-content/...me-lasagne.jpg
No-Bake Summertime Lasagna http://blogs.discovery.com/tlc-steam...e-lasagna.html serves 4 1 cup ricotta 1/4 cup grated Parmesan 3 tablespoons olive oil Coarse salt and freshly ground pepper 8 lasagne noodles, broken into thirds, cooked according to package instructions and drained 1 minced garlic clove 2 pints cherry tomatoes, halved 2 small zucchini, thinly sliced 1/2 cup torn basil leaves 1. Combine ricotta, Parmesan and olive oil, and salt and pepper to taste. Set aside. 2. Heat oil in skillet over medium high and add garlic and tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl. 3. Add zucchini to skillet (with a little more oil if needed). Season with salt and pepper and cook about 5 minutes until tender. Transfer to another bowl. 4. Scatter a few tomatoes over four plates. Top with one noodle, a spoonful of ricotta mixture, zucchini and more tomatoes. Repeat layering twice, ending with noodle and tomatoes. Drizzle a little more olive oil on top. Garnish with basil and serve. It seems to me, that to cut down on the heat generated by this recipe (which is the whole point of the no-bake lasagna), that you could grill the zucchini; you could probably also add other grilled veggies that you like, such as mushrooms. |
Classic Primavera!!!! OMG!!!!!!!! I made this yesterday and my SO almost kissed my feet, it was soooooo good. My neighbor begged me for a copy of your recipe too BTW.
Thanks snowy....you have great taste, and we're glad!:) |
Great to hear, hunnychile!
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A basic, hearty breakfast:
Eggs & Hominy Ingredients 2 Eggs, separated Dash of Cream of Tartar 3 Tablespoons organic whole milk 1/2 Can white hominy Fresh shoot of green onion from garden 1 Teaspoon paprika 2 Tablespoons sour cream Salt and pepper to taste Equipment Fork or whip Microwavable omelet maker Microwave Mix yolks and milk. Place yolk mixture, chopped green onions, paprika and hominy in one side of a microwavable omelet maker. In a separate bowl, whip egg whites with a sprinkle of cream of tartar (adds fluffy texture). Fold egg whites into the mixture, close the omelet maker (traps steam). Microwave on high for 4 minutes, or until cooked. Add sour cream, salt and pepper to taste. Enjoy! This is a recipe that I adapted from an omniverous friend's fried chorizo, eggs, and hominy recipe. I've been fiddling with it for a few years, to make it 1) healthier and 2) easier to cook in a dorm. If you are able to refine it further, let me know! |
Apparently, I'm in a pasta mood lately.
From: French in a Flash: 'Printemps' Penne with Green Vegetables and Goat Cheese | Serious Eats : Recipes Printemps Penne with Green Vegetables and Goat Cheese - serves 4 to 6 - Ingredients 3/4 pound broccoli florets 1 pound penne 1 tablespoon garlic oil 1 shallot, finely diced 1 zucchini, cut into half moons 1 cup thawed frozen peas 10.5 ounces chevre, room temperature 1/3 cup Parmesan, grated 2 tablespoons flat leaf parsley, chopped Procedure 1. Bring a pot of water to bowl, and salt it liberally. Blanch the broccoli until bright green and just tender to the knife, 2 to 3 minutes. Remove the broccoli, and set aside, reserving the water in the pot. Cook the penne until al dente. Reserve at least 1 cup of the cooking water before draining. 2. Heat the garlic oil on medium heat, and add the shallots. Sauté lightly for 2 minutes, and add the zucchini. Sauté for 4 minutes, and add the peas. Sauté for 2 for minutes, and then decant the vegetables into a large bowl. 3. Lift the penne out of the water and into the bowl with the veggies. Add the fresh chèvre and Parmesan. Add as much pasta water as you need to turn the chèvre into a cream sauce. Top with the chopped parsley. |
mmm shallots and goat cheese. Sounds delightful.
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I've done similar recipes before where you turn chevre into a sauce--it always turns out well, in my opinion (my SO would likely disagree; he's not a fan of chevre).
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Tacos meant to use up all that zucchini and summer squash coming our way:
Tacos de Calabacitas from: http://dinersjournal.blogs.nytimes.c...e-calabacitas/ Yield 4 servings Time 30 minutes Ingredients 2 tablespoons extra-virgin olive oil 2 tablespoons minced onion 1/2 cup diced yellow summer squash 1/2 cup diced zucchini 1/2 cup corn kernels, preferably fresh 1 jalapeño, stemmed, seeded and finely chopped 1/2 cup diced tomato or quartered cherry tomatoes 1/4 teaspoon dried oregano salt 1/2 cup Monterey Jack cheese, grated 8 corn tortillas 1 tablespoon minced cilantro Method 1. In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste. 2. Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm. 3. Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm. 3. Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve. |
Tomato season is here, so eat some gazpacho! There are, of course, endless variations on gazpacho. This is just one of them.
Gazpacho from: Gazpacho Recipe | Simply Recipes Ingredients 6 ripe tomatoes, peeled and chopped 1 purple onion, finely chopped 1 cucumber, peeled, seeded, chopped 1 sweet red bell pepper (or green) seeded and chopped 2 stalks celery, chopped 1-2 Tbsp chopped fresh parsley 2 Tbsp chopped fresh chives 1 clove garlic, minced 1/4 cup red wine vinegar 1/4 cup olive oil 2 Tbsp freshly squeezed lemon juice 2 teaspoons sugar Salt and fresh ground pepper to taste 6 or more drops of Tabasco sauce to taste 1 teaspoon vegetarian Worcestershire sauce (Kroger brand is veggie, or omit) 4 cups tomato juice Method Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Serves 8. |
Had this dessert at a BBQ last week and had to share.
Mark Bittman's Mexican Chocolate Tofu Pudding http://www.nytimes.com/2009/05/20/dining/201mrex.html 3/4 cup sugar 1 pound silken tofu 8 ounces high-quality bittersweet or semisweet chocolate, melted 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon chili powder, or more to taste Chocolate shavings (optional). 1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. 2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving. |
This may be one to save for the early spring, when chard is abundant:
Chard and Chard Stalk Gratin from: http://www.nytimes.com/2010/07/01/he...ipehealth.html 2 large bunches chard with thick stalks Salt to taste 1 to 2 garlic cloves, minced 1 recipe olive oil béchamel Freshly ground pepper 1/4 cup freshly grated Parmesan 1. Bring a large pot of water to a boil while you stem the chard. Fill a bowl with ice water. Wash the greens in two changes of water, and set aside. Wash the stems thoroughly, trim away the ends and slice crosswise about 1/2 inch thick. When the water in the pot comes to a boil, salt generously and add the chard stalks. Turn the heat down to medium, and boil gently for five to seven minutes until the stalks are just cooked through. Remove from the pot with a skimmer or a slotted spoon, and drain on paper towels. Bring the water in the pot back to a boil, and add the greens. Blanch for one to two minutes until tender, and transfer to the ice water. Allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop coarsely. 2. Preheat the oven to 425 degrees. Oil a 2-quart gratin dish. Combine the cooked chard stems and greens in a large bowl. Add the garlic, béchamel and freshly ground pepper to taste. Gently stir together, and scrape into the gratin dish. Sprinkle the Parmesan over the top. Place in the oven for 15 to 20 minutes until the top begins to brown. Remove from the heat, and allow to cool until the bubbling has subsided, then serve. Yield: Serves four as a side dish. Advance preparation: The dish can be assembled up to a day before baking and held in the refrigerator, tightly covered. Alternative cooking method for the chard and chard stalks: Chop the washed chard leaves before cooking. Instead of blanching, heat 1 tablespoon extra virgin olive oil over medium heat in a large, heavy skillet and add 2 garlic cloves, minced. When the garlic smells fragrant (about 30 seconds), add the sliced chard stalks and a pinch of salt. Cook, stirring often, until the stalks are tender, five to eight minutes. Turn up the heat to medium-high, and add the leaves, in batches if necessary. Stir and cover for a minute or two so that the leaves wilt in the liquid left on them after cooking. Add the remaining batches of leaves, and repeat until all of the chard is wilted. Remove from the heat, and transfer to a bowl. Olive Oil Bechamel: from: http://www.nytimes.com/2010/06/28/he...ipehealth.html 2 tablespoons extra virgin olive oil 2 tablespoons finely chopped shallot or onion (optional) 2 tablespoons flour 2 cups low-fat (1 percent) milk Salt to taste Freshly ground white or black pepper 1. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup. Variation: Substitute vegetable stock for the milk for a vegan version of this sauce. Yield: Makes 1 1/2 cups Advance preparation: You can make a béchamel up to a day ahead of using it. Keep in the refrigerator. If you lay a sheet of plastic or wax paper directly on the top, there is less chance that a skin will form. If it does, whisk vigorously when you reheat the béchamel and the sauce should be as smooth as it was when you made it. Thin out if necessary with milk or stock. |
I love stratas, savory bread puddings, panades--whatever you want to call them. A variety of veggies can be used in them, and they're a great way to use up that half a loaf of fancy not-sandwich bread you didn't get to finishing (not that this EVER happens in my house, so I just buy the day-old Italian bread from the local Kroger's discount rack).
This recipe is meant for brunch, but honestly, I love a strata at any time of day: Sunday Brunch: Spinach and Gruyère Strata | Serious Eats : Recipes 1/2 loaf French or Italian bread (8 ounces), cut into 1/2 inch thick slices; supermarket bread is fine 4 tablespoons unsalted butter, softened 4 shallots or 1 small onion, minced 1 10-ounce package chopped frozen spinach, thawed and squeezed dry Salt Pepper 6 ounces (1 1/2 cups) Gruyère cheese, shredded (Havarti, sharp cheddar, and Colby are also good) 6 large eggs 1 3/4 cups half-and-half Procedure 1. Leave the bread slices out overnight to dry. (If you don't have time, you can dry them in a 225 degree oven for about 20 minutes per side.) Spread 2 tablespoons of the softened butter over one side of the dried bread slices. 2. Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the shallots or onions and cook until softened, about 3 minutes. Stir in the spinach, 1/4 teaspoon salt, and a pinch of pepper. Cook until the spinach is heated through, about 2 minutes. 3. Grease an 8-inch-square baking dish with butter. (I used an 8 x 11 inch baking dish and filled it up completely, but it had short sides--only about an inch.) Arrange half of the bread, buttered-side up, in a single layer in the dish. Scatter half of the spinach mixture and 1/2 cup of the cheese over the bread. Repeat, making another layer of bread, spinach, and cheese. 4. Whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/4 teaspoon pepper until smooth. Pour this mixture evenly over the top of the layered bread, spinach, and cheese. Cover the surface with plastic wrap and put a 2-pound bag of sugar on top to weigh it down. Refrigerate at least 1 hour or overnight. 5. Preheat the oven to 325 degrees. Allow the strata to stand at room temperature for 20 minutes before baking. When ready to bake, remove the sugar weight, remove the plastic wrap, and sprinkle the remaining 1/2 cup cheese over the top. Bake until both the edges and center are puffed and the edges have pulled away slightly from the sides of the dish, 50 to 55 minutes. (The center of my strata never really puffed, so I removed it when the edges pulled away from the sides of the dish.) Cool on a wire rack 5 minutes before serving. Mushrooms, cooked ahead of time until the liquid is out, also make a great addition to a strata. |
For meditrina, who's looking to eat more iron, in recognition of genuinegirly's suggestion of quinoa tabbouleh:
Recipe: Quinoa Tabbouleh | Apartment Therapy The Kitchn Quinoa Tabbouleh Makes about 7 cups, enough for 4-6 people 1 cup dry quinoa 1/2 red onion 2 medium tomatoes 2 cloves garlic 1 bunch parsley (about 2 cups) 1 bunch mint (about 1/2 cup) 8 ounces feta 1/4 cup good extra-virgin olive oil 2 Tablespoons lemon juice extra lemon juice to taste salt to taste Rinse the quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa and 1/2 teaspoon of salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes. Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato flesh into small pieces. Finely mince the garlic, parsley, and mint. Empty the quinoa into a large bowl and allow it to cool almost to room temperature. This will help the vinaigrette coat everything without the quinoa absorbing too much of it. The quinoa should feel just barely warm to the touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally. Once it has cooled, whisk together the olive oil, lemon juice, and a healthy pinch of salt. Pour it over the quinoa and stir until the grains are evenly coated. Add the onions, tomatoes, garlic, parsley, and mint, and stir to combine. Crumble the feta over the top and gently stir it in as well. Taste the salad and add more lemon juice or salt as desired. Serve room temperature or cold. We find that the salad is even better the next day once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as a light appetizer. |
This recipe sounded good because it seems like it could be made ahead and served cold; I know many people are really suffering from the heat right now!
Farfalle with Tomatoes, Onion, and Spinach Farfalle with Tomatoes, Onions, and Spinach Recipe - MyRecipes.com Ingredients 1 tablespoon plus 1/4 teaspoon salt 8 ounces uncooked farfalle pasta 2 tablespoons extra-virgin olive oil, divided 1 cup vertically sliced yellow onion 1 teaspoon dried oregano 5 garlic cloves, sliced 2 cups grape tomatoes, halved 1 tablespoon white wine vinegar 3 cups baby spinach 3 tablespoons shaved fresh Parmigiano-Reggiano cheese 1/4 teaspoon freshly ground black pepper 3/4 cup (3 ounces) crumbled feta cheese Preparation 1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta. |
Snowy, I hope you consider creating a cookbook for publication! You have great recipes and wonderful insight!
Thanks for these yummy ideas. hunnychile |
As much as I like snowy's posts to this thread HC, she couldn't legally print these recipes as they are not her own. She is reposting them from food blogs, some if which are already published in cookbooks already.
I've thought about a tfp cookbook thread tho, it's a good idea. Keep up the good work snowy, I got to keep cinn feed somehow. |
Quote:
And thanks for the compliment. |
Open-Face Squash & Hummus Sandwiches
- Whole Grain English muffin, halved - Hummus - Yellow Crookneck or other Summer Squash - Olive Oil - Salt - Oregano Finely slice squash (~1.5 - 3 mm thick slices). On non-stick griddle, brown squash slices, turning frequently to avoid burning. Remove from griddle when toasty, sprinkle with salt, olive oil and oregano. Lightly toast English muffin, spread with thick layer of hummus. Top with a few pieces of prepared squash. Enjoy! All is not lost if the squash gets squishy or burnt. It's still tasty. The strong flavor of the hummus overpowers the burnt tasting squash leaving you with a bit of a smoky hint. |
Sounds strange, but refreshing:
White Gazpacho Recipe from: White Gazpacho Recipe | Simply Recipes The recipe calls for stale bread because this soup is an excellent use of old bread that is too hard to eat. Sometimes when we buy freshly baked bread we don't eat it all, and the leftovers get dry and hard within days. We keep the bread to make bread crumbs. So, this is what you would typically use. If you don't have any old bread lying around, you can use white bread, with the crusts removed. Use a good quality white bread, such as a French or Italian loaf. Ingredients 2 cups of crustless stale bread, broken into pieces 2 cups vegetable stock 1/2 teaspoons salt 1 cup slivered blanched almonds (must be blanched, the skins are bitter) 2 cups green seedless grapes, sliced in half 2 cucumbers, peeled, seeded and chopped 1-3 chopped garlic cloves (depending on how garlicky you want the result to be) 2-3 Tbsp sherry vinegar or cider vinegar 1/4 cup olive oil Chives for garnish Method 1 Heat the stock until it's steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool. 2 Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée. 3 Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar. 4 With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed. Chill before serving, garnish with chopped chives. Serves 6-8. |
I'm not starting another thread jack here, but I fucking love Gazpacho, so I wanted to add this bit of trivia. The adding of hard bread to Gazpacho is actually traditional (so sayith my chefs and the 'net) to the region it was invented in. It wasn't stale bread that was added but an actual form of Hardtack. They added it to this soup to give it texture and to soften up the "molar breaker" bread as it called.
Baked pita bread also works and tastes good. I used to dip toasted pita bread in my Gazpacho in the morning at work. |
MORE GAZPACHO! Follow the link for some beautiful pictures to go with the recipe:
Chilled Gazpacho Andaluz in the Style of Pedro Almodvar Guest Post from Monika of Crumpets and Cakes | Apartment Therapy The Kitchn Gazpacho Andaluz serves 4 2 thick slices of day-old country bread, crusts removed and cut into small pieces 1 1/2 to 2 pounds ripest, sweetest most flavorful tomatoes, quartered 2 tablespoons aged sherry vinegar 1/2 cup fragrant extra-virgin olive oil 1/4 cup bottled spring water, 2 small garlic cloves, minced Pinch of ground cumin (optional) Pinch of cayenne pepper (optional) Sea salt 1 firm medium-sized cucumber, peeled, seeded and diced 1 small red bell pepper, cored, seeded and diced 1 small green bell pepper, cored, seeded and diced 1/2 small red or Spanish onion, peeled and chopped To garnish: Save small amounts of bell peppers, onions and tomatoes. 1. Place the bread in a large bowl, drizzle with some olive oil and squeeze out juice from one tomato over it. Add 1 teaspoon of sherry vinegar and mix it well with your fingers. Set aside, for at least 10 minutes. 2. Transfer the bread mixture to a food processor and add minced garlic, cumin, cayenne pepper (if using) and salt. Process until very smooth. 3. Add half of the tomatoes, bell peppers, cucumbers, onions, generous pinch of salt and 1/4 cup of olive oil; process until smooth. Transfer to a large bowl and set aside. Repeat with another batch of vegetables and olive oil. You can also pass the soup through a sieve, but I don’t find it necessary. 4. Add some of the remaining sherry vinegar, salt and spring water. Taste and adjust amounts of each to your liking. 5. Chill for at least 3 hours. To serve: Divide between chilled soup bowls and prepare small dishes of chopped peppers, onions and tomatoes for garnish. Add side dish of olive oil for drizzling and some good crusty bread. |
Still waiting for Eden to post his personal gazpacho recipe. :)
In the meantime: Spicy Quinoa, Cucumber, and Tomato Salad by Martha Rose Shulman from: http://www.nytimes.com/2010/07/13/he...ipehealth.html 1 cup quinoa 3 cups water Salt to taste 2 cups diced cucumber 1 small red onion, finely minced (optional) 2 cups finely diced tomatoes 1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped 1/2 cup chopped cilantro, plus several sprigs for garnish 2 tablespoons fresh lime juice 1 tablespoon red wine vinegar or sherry vinegar 3 tablespoons extra virgin olive oil 1 avocado, sliced, for garnish 1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal. 2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels. 3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs. Yield: Serves six. Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days. Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein |
Quinoa, Corn, and Edamame Salad
http://www.nytimes.com/2010/07/14/he...ipehealth.html For the salad: 1 cup quinoa, cooked 2 ears sweet corn 1 small red onion, finely diced 1 red bell pepper, cut in small dice 1/2 cup thinly sliced celery, from the tender inner stalks 4 or 5 radishes, sliced 1/2 cup fresh or thawed frozen edamame 2 ounces feta, cut in small dice (about 1/2 cup, optional) 1 jalapeño or serrano chile, minced 1/2 cup chopped cilantro For the dressing: 2 tablespoons fresh lime juice 1 garlic clove (more to taste), finely minced or pureed 1/4 cup extra virgin olive oil Salt to taste 1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain. 2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels. 3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve. Yield: Serves four to six. Advance preparation: The quinoa freezes well and the assembled salad will keep for a day in the refrigerator. Nutritional information per serving (four servings): 359 calories; 18 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 25 milligrams sodium (does not include salt added during cooking); 10 grams protein Nutritional information per serving (six servings): 239 calories; 12 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 17 milligrams sodium (does not include salt added during cooking); 7 grams protein Basic Steamed Quinoa http://www.nytimes.com/2008/11/03/he...ipehealth.html Many recipes for quinoa suggest cooking it like rice, in two parts water for one part quinoa. This works, but I find the grains are fluffier if I cook them in three parts water and drain the excess water once the quinoa is tender. The tiny seeds swell to about four times their original size, so 1 cup uncooked quinoa yields about 4 cups, enough for 6 to 8 servings. 1 cup quinoa 3 cups water, chicken stock or vegetable stock 1/2 teaspoon salt (more to taste) 1. Place the quinoa in a strainer and rinse until the water runs clear. 2. Bring the water or stock to a boil in a medium saucepan. Add the salt and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes. Fluff and serve. Yield: about 4 cups, serving 6 to 8 Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator and can be reheated in a microwave or in the oven. |
Black-Eyed Pea Tacos
from: Black-Eyed Pea Tacos and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com Serves 4. 2 tablespoons vegetable oil 1 medium onion, finely chopped 4 cloves garlic, minced 1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired) Coarse salt and ground pepper 2 cans (15 1/2 ounces each) black-eyed peas, drained and rinsed 1 package (10 ounces) frozen corn 1/2 cup chopped fresh cilantro 12 (6-inch) corn tortillas, heated 4 ounces soft goat cheese, crumbled shredded lettuce, salsa, and sliced radishes, for garnish (optional) Directions Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes. Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat. To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired. |
This is meant to be a side, but I don't see why it couldn't be served on top of some buttery noodles or rice to be a main dish.
Mushrooms with Herbs and Stout http://www.nytimes.com/2010/07/21/di...powerrex1.html 2 tablespoons butter 1 large shallot, chopped (about 1/4 cup) 10 ounces mushroom of your choice, sliced (about 3 cups) 1/3 cup stout of your choice 1 tablespoon thyme leaves 2 teaspoons minced tarragon Salt and freshly ground black pepper to taste. 1. Put butter and shallots in a medium sauté pan over medium-high heat, stir occasionally until shallots are nicely softened, 3 to 4 minutes. Add mushrooms and stout, and cook, stirring occasionally until most of the stout and liquid from mushrooms has evaporated, about 12 minutes. 2. Add thyme and tarragon and continue to stir frequently until liquid is almost completely evaporated, about 3 to 4 minutes. Season to taste with salt and pepper and serve. Yield: 4 side-dish servings. ---------- Post added at 02:59 PM ---------- Previous post was at 02:53 PM ---------- Twofer today: from: http://www.nytimes.com/2010/07/21/dining/21minirex.html Layered Vegetable Torte 1 large eggplant, cut into 1/4-inch slices 4 medium zucchini or yellow squash, cut into 1/4-inch slices 2 portobello mushrooms, cut into 1/4-inch slices 1/2 cup extra virgin olive oil, or more as needed Salt and freshly ground black pepper 2 plum tomatoes, cut into 1/4-inch slices 2 tablespoons minced garlic 1/4 cup chopped fresh basil leaves 1/4 cup freshly grated Parmesan 1/2 cup bread crumbs, preferably fresh. 1. Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft. 2. Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil. 3. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges. Yield: 4 to 6 servings |
Since it's sweltering elsewhere in the country:
Panzanella Panzanella Bread Salad Recipe | Simply Recipes 4 cups tomatoes, cut into large chunks 4 cups day old (somewhat dry and hard) crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes* 1 cucumber, skinned and seeded, cut into large chunks 1/2 red onion, chopped 1 bunch fresh basil, torn into little pieces 1/4 to 1/2 cup good olive oil Salt and pepper to taste * If you don't have hard old bread sitting around, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and put in a 300°F oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread may disintegrate into mush in the salad. Method Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes. Serve at room temperature. Serves 6-8. |
Here's a meal to tackle as a weekend project:
Vegan Paella! Build a vegan-friendly paella on foundation of quinoa | OregonLive.com Ingredients Spanish Seasoning Mix: 1/4 cup New Mexican chili powder 2 tablespoons paprika 2 tablespoons chipotle powder 1/2 teaspoon cayenne pepper 1/4 cup nutritional yeast flakes 2 tablespoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon salt 1 teaspoon freshly ground black pepper Pinch of saffron Chorizo: 1/4 cup tempeh 1/4 cup extra firm tofu 2 tablespoons Spanish Seasoning Mix 1 tablespoon sunflower oil 1 teaspoon wheat-free tamari 1 teaspoon ground sage Quinoa paella: 1 cup vegetable broth 1/4 cup lemon juice 3 tablespoons wheat-free tamari 2 tablespoons sunflower oil 1 medium carrot, diced 2 celery stalks, diced 1/2 red onion, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 tablespoon minced garlic 1 small jalapeño, minced 3 tablespoons Spanish Seasoning Mix 4 cups cooked quinoa (prepared according to package directions) 1/2 cup cooked and drained red beans, or canned 1 pound kale, stems removed and leaves cut into thin strips Saffron-Lemon Aioli (see accompanying recipe) Fresh Oregano Chimichurri (see accompanying recipe) Fresh avocado slices Lemon wedges Instructions To make seasoning mix: In a small mixing bowl, combine all spice mixture ingredients, and set aside. To make chorizo: In a food processor, grind the tofu and tempeh into crumbles. In a medium mixing bowl, use your hands to combine crumbles with 2 tablespoons of the seasoning mix, the sunflower oil, tamari and sage. Mix until the tofu and tempeh are completely seasoned. The mixture should be a rich red color. Brown this mixture in a medium skillet over medium heat for about 5 minutes; set aside. To make paella: In a large measuring cup, combine the vegetable broth, lemon juice and tamari and set aside. In a cast-iron skillet or paella pan, heat sunflower oil over medium heat until it shimmers. Add the carrot, celery, red onion and bell pepper, and sauté until medium-soft, about 5 to 7 minutes (the vegetables should still have a bit of a crunch, but not be raw). Add the garlic and jalapeño, and cook for an additional 5 minutes, stirring occasionally to prevent sticking and burning. Next, add the 3 tablespoons of the seasoning mix and the reserved broth mixture. Bring everything to a low boil, remembering to stir frequently. Add the quinoa, red beans and the reserved chorizo mixture. Stir until everything is well mixed together. Adjust seasoning to taste, adding salt if needed, plus more Spanish seasoning, if you like it spicy. If necessary, add additional broth to keep the paella moist and prevent sticking. Drop the kale strips into a pot of boiling water and cook until leaves are a dark green color, approximately 40 to 60 seconds; drain and set aside. To assemble: Take a couple of spoonfuls of paella and place in the bottom of a small cup or ring mold. Add a layer of kale then repeat adding layers of paella and kale until the cup is packed full. Drizzle several spoonfuls of the aioli onto the base of a medium-sized plate. Flip the cup upside down onto the plate and let the paella and kale fall onto plate as you remove the cup. Spoon out some of the chimichurri on top and around the side of the plate. Garnish with avocado slices and lemon wedges. Saffron-Lemon Aioli Ingredients 1 cup raw cashews Pinch of saffron 1/4 cup water 1/4 cup extra-virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon salt 1 tablespoon lemon juice 1/4 teaspoon turmeric Instructions Place cashews in a bowl with water to cover and soak for at least 2 hours. Crumble saffron in the 1/4 cup water and let it sit for 5 minutes. Drain cashews and place in blender with saffron-infused water, oil, vinegar, salt, lemon juice and turmeric. Blend until mixture is thick but pourable. Pour into a small bowl and refrigerate until it sets, approximately 20 minutes. Fresh Oregano Chimichurri 1 bunch fresh oregano, stemmed (about 1/3 cup leaves) 1/4 cup fresh cilantro leaves 1 tablespoon minced red onion 2 tablespoons balsamic vinegar 1/4 teaspoon salt and freshly ground black pepper 1 teaspoon minced garlic Instructions Roughly chop the oregano and cilantro leaves. Mix with remaining ingredients in a mixing bowl and refrigerate until ready to serve. |
Another showstopper of a dish. Now I need to get a Bundt pan.
http://www.notderbypie.com/wp-conten...a-phyllo-4.jpg from: Feta Phyllo Torte Sonia’s Phyllo and Feta Torte with Dill and Nutmeg Time: An hour and a half, plus cooling adapted from Melissa Clark, inspired by her husband’s friend’s wife Sonya, via The New York Times Time: An hour and a half, plus cooling 1 1/2 pounds Greek feta cheese, crumbled (I used feta from a local Mediterranean market, but TJ’s carries Greek feta that’s pretty good) 2 cups cottage cheese 3 large eggs 1/3 cup chopped fresh dill 1/4 cup grated Romano cheese (I used Parmesan, which was what I had on hand) 1 teaspoon freshly grated nutmeg 1/2 teaspoon freshly ground black pepper 1 1-pound box phyllo dough, thawed overnight in refrigerator if possible 1/2 cup (1 stick) unsalted butter, melted Greek honey, for serving (Clark says this is optional but I say it’s a must). 1. Heat oven to 375 degrees. combine feta, cottage cheese, eggs, dill, 2 tablespoons Romano, the nutmeg and pepper in a food processor and pulse just to combine (Clark says you can also use a large bowl and a fork). Clark also says the mixture should be chunky, but I made mine smoother. 2. Sprinkle remaining 2 tablespoons Romano into a Bundt pan. Drape a sheet of phyllo on top of Bundt pan, poke a hole into phyllo with your finger where center tube is and push phyllo into pan to line it. Do this with another phyllo sheet, but place it perpendicular to first sheet. The first couple of sheets will seem disorderly and may collapse some, but as you start layering them, the process will get easier and the sheets will keep their shape. Continue adding phyllo sheets in alternating directions until all sheets are used. Edges of phyllo should hang over edges of bundt. 3. Scrape cheese filling into pan, and fold edges of phyllo over filling. Using a sharp knife, poke many holes (at least 20) in dough that reach all the way to bottom of pan. Then pour melted butter over the torte; some will seep into holes, but a fair amount will pool on top of torte, which is fine. I actually poured the butter before poking the holes, and my torte tasted perfectly delicious, so fret not. 4. Place Bundt pan on a baking sheet and bake for about 1 hour 15 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a plate and slicing. Serve warm or at room temperature, with honey and/or sweet chutney. Yield: 10 to 12 servings. |
A grill-oriented recipe, for those hot evenings:
Grilled Ratatouille from: Grilled Ratatouille Recipe - MyRecipes.com 2 bell peppers (red or yellow), seeded, stemmed, and cut into 3/4-in.-wide wedges 2 red onions, cut into 1-in.-wide wedges 1 large eggplant, cut into 1-in. chunks 2 small yellow zucchini or crookneck squash, cut crosswise into 1/4 -in.-thick slices 3 Roma tomatoes, quartered lengthwise 3 garlic cloves, chopped 1 tablespoon each finely chopped fresh oregano and flat-leaf parsley 5 tablespoons extra-virgin olive oil 1 teaspoon freshly ground black pepper About 2 tsp. kosher salt 3 tablespoons balsamic vinegar 1/3 cup toasted pine nuts 1/2 cup crumbled ash-coated fresh goat cheese Preparation 1. Prepare a charcoal or gas grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, light 60 briquets and let burn until covered with ash, 15 minutes. Bank evenly on 2 sides. The area over the cleared section is the indirect heat area. If using gas, turn all burners to high, close lid, and heat for 10 minutes. Then turn off 1 burner and reduce others to medium. The area over the turned-off burner is the indirect heat area. 2. In a large bowl, toss together all but the last 3 ingredients. Spread vegetables on a large rimmed baking sheet (not nonstick). 3. Cook vegetables over indirect heat, lid down, until very tender, about 60 minutes (for charcoal, add 4 briquets to each side every 30 minutes and keep measuring heat), gently stirring every 15 minutes. Drizzle with vinegar, stir, and cook 15 minutes more. Let vegetables cool. Put in a medium bowl, toss with pine nuts and salt to taste, and sprinkle with cheese. |
I'd probably want to fiddle with the peanut sauce in this, but it sounds tasty enough:
Whole-Wheat Spaghetti with Vegetables and Peanut Sauce and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com 8 ounces whole-wheat spaghetti Coarse salt and ground pepper 4 ounces snow peas, tough strings removed 3 medium carrots, halved, and shaved with a vegetable peeler 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes 3 tablespoons smooth peanut butter 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons light-brown sugar Directions Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside. In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve. |
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If it's hot where you are, you might want to get up early to make this one, as it requires the use of an oven:
Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese from: Cook the Book: Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese | Serious Eats : Recipes 1 sheet frozen puff pastry, thawed 3 tablespoons olive oil 2 cups thinly sliced well-washed leeks (white part only) Salt and freshly ground white pepper 1 pound medium heirloom tomatoes, stem ends trimmed 8 ounces zucchini, ends trimmed 5 tablespoons extra-virgin olive oil 5 ounces goat cheese, at room temperature 1 teaspoon fresh thyme leaves 2 heads Roasted Garlic (recipe follows) 1/2 cup finely grated Parmigiano-Reggiano cheese 2 tablespoons thinly sliced fresh basil leaves Procedure 1. On a lightly floured surface, roll out the puff pastry dough to 1⁄16- inch thickness. Cut out a 12-inch round, and place it on a rimmed baking sheet lined with parchment paper. Chill the dough in the freezer for at least 15 minutes or up to an hour. 2. Preheat the oven to 450°F. 3. Heat the olive oil in a 10-inch sauté pan over medium to medium-low heat. Add the leeks, ½ teaspoon salt, and 1/8 teaspoon white pepper. Cook, stirring as needed, until the leeks have softened, 5 to 7 minutes. Remove the pan from the heat and transfer the leeks to a plate; let them cool until you're ready to assemble the galette. 4. Slice the tomatoes into ¼-inch-thick rounds, and arrange them in one even layer on a wire rack set over a baking sheet. Sprinkle with ¼ teaspoon salt, and set aside to drain for 10 minutes. 5. Meanwhile, slice the zucchini into 1/8-inch-thick rounds. In a small bowl, mix the zucchini slices with 1 tablespoon of the extra-virgin olive oil, ¼ teaspoon salt, and 1/8 teaspoon white pepper. Set aside. 6. In a medium-size bowl, combine the goat cheese, thyme, ½ teaspoon salt, ¼ teaspoon white pepper, and 2 tablespoons of the extra-virgin olive oil. Mix well with a rubber spatula. Squeeze each head of roasted garlic over the bowl, pressing the soft cloves out of the peel. Mix until the goat cheese is smooth and the mixture is uniform. 7. Remove the baking sheet from the freezer (it is okay if the dough is frozen-- it will soften by the time you complete the assembly) and spread the goat cheese mixture evenly over the dough, leaving a 1-inch border around the edges. Spread the sautéed leeks evenly over the goat cheese. Blot the tomatoes dry and arrange them in a concentric pattern over the leeks. Arrange the zucchini slices in a concentric pattern over the tomatoes. Sprinkle the Parmesan evenly over the top. Fold the border of the pastry up and over the edge of the tomatoes. 8. Bake the galette for 20 minutes, or until the crust is golden and puffed. 9. Remove the galette from the oven, sprinkle the fresh basil over the top, and drizzle with the remaining 2 tablespoons extra-virgin olive oil. Set the galette aside for at least 15 minutes before slicing and serving. Roasted Garlic - makes generous 3/4 cup - Ingredients 12 ounces garlic (about 5 large heads) 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Procedure 1. Preheat the oven to 350°F. Cut a piece of aluminum foil to measure approximately 12×8 inches. 2. Slice the top quarter off each head of garlic, and place the garlic, cut side up, on one side of the piece of foil. Drizzle the oil over the garlic, and sprinkle with the salt and pepper. Fold the other side of the foil over, and seal on all sides to form an airtight pouch. Transfer the pouch to a baking sheet, and roast in the oven until the cloves are soft and golden brown, about 1 hour. 3. Remove the pouch from the oven and let it sit until the garlic is cool enough to handle. Then squeeze each head of garlic, gently pressing it with your fingers to expel the soft cloves into a bowl. Stir the garlic with a rubber spatula to blend it thoroughly. Use as needed, or store in an airtight container in the refrigerator for up to 2 weeks. |
Nice bean salad, sounds good over greens:
from: http://www.nytimes.com/2010/07/16/he...ipehealth.html 2 cups dried white beans, picked over and soaked for four to six hours, or 3 cans white beans, drained and rinsed 1 onion, cut in half 2 garlic cloves, minced 1 bay leaf Salt to taste 1/2 cup pistou, arugula pesto (made without the pine nuts or walnuts) or chermoula 1. Drain the beans, and place in a pot with 2 quarts water, the onion, garlic and bay leaf. Bring to a gentle boil, reduce the heat to low, cover and simmer one hour. Add salt to taste, and simmer for another 30 minutes to an hour until the beans are soft and fragrant. Remove the onion and the bay leaf, and drain the beans through a colander set over a bowl. 2. Return the beans to the pot with some of the broth, and stir in the pistou, pesto or chermoula. Thin out as desired with the broth from the beans. If using canned beans, use a little warm water to thin out the pesto if desired. Serve warm or room temperature. Yield: Serves six. Advance preparation: The cooked beans freeze well and can be cooked up to three days ahead. Toss them with the pesto, so long as you don’t add the cheese, and freeze. Alternately, you can freeze the beans with their broth and drain after thawing. Stir in the pesto just before serving. |
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Speaking of peanut sauce...Spicy Peanut Soba Noodles
Spicy Peanut Soba Noodles - serves 4 to 6 side servings 1 8 ounce package soba noodles 1 cup snow pea pods - ends trimmed & roughly chopped into halves or thirds 1 medium red bell pepper - julienned into matchsticks 1 small can whole water chestnuts - drained and roughly chopped 2 tablespoons sesame seeds 1/2 cup roasted peanuts - roughly chopped 2 tablespoons natural peanut butter - creamy or chunky 2 tablespoons rice wine vinegar 1 tablespoon soy sauce 1 tablespoon honey 1 teaspoon Sriracha sauce fresh ground black pepper and salt (to taste if needed) - Bring water to a boil in a large pot and cook soba noodles according to the directions on the package - usually between 6 - 8 minutes. When done, drain immediately and rinse with cool water to stop cooking. Allow to thoroughly drain while putting the rest of the salad together. - To toast the sesame seeds: Heat a dry, nonstick skillet over medium-high heat. Add sesame seeds and toss around until you start smelling the toasty aroma and the seeds start to become golden brown. You're not looking for dark brown or black - just a gentle toast - which should take 2-3 minutes. Set aside and allow to cool. - In a large mixing bowl, whisk together the peanut butter, rice wine vinegar, soy sauce, honey and Sriracha. Taste at this point and adjust to your liking - more spice, more salt, etc. Gently fold in your soba noodles and give them a quick toss - you don't want to overwork these and have them break or get too gummy. - To add your veggies, peanuts and sesame seeds: you can either sprinkle them over the noodles or quickly fold them in with a large serving spoon or tongs. I prefer the sprinkle method so they retain their crunch but it's all a matter of personal preference.Serve immediately at room temperature or chill & serve later. |
That sounds really yummy, noodle.
Mmm, something to do with summer's bounty: French Tomato Tart from: French Tomato Tart - David Lebovitz Tart Filling One unbaked tart dough (see recipe, below) Dijon or whole-grain mustard 2-3 large ripe tomatoes 2 tablespoons olive oil salt and freshly ground pepper two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon 8 ounces (250 g) fresh or slightly aged goat cheese, sliced into rounds Optional: 1 1/2 tablespoons flavorful honey Tart Dough 1 1/2 cups (210 g) flour 4 1/2 ounces (125 g) unsalted butter, chilled, cut into cubes 1/2 teaspoon salt 1 large egg 2-3 tablespoons cold water 1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture. 2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it's not coming together easily, add the additional tablespoon of ice water. 3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter. 4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. "Dock" the bottom of the pastry firmly with your fingertips a few times, pressing in to make indentations. If making a freestyle tart, simply transfer the dough to a prepared baking sheet (see headnote); no need to make indentations with your fingers. 5. Preheat the oven to 425ºF (218ºC). See note. 6. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out. 7. Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top. 8. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey, if using. (If baking a free-form tart, gather the edges when you're done, to envelope the filling.) 9. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn't brown as much as you'd like it, you might want to pass it under the broiler until it's just right. Note: Kate indeed does cook her tart in a very hot oven. You might wish to check the tart midway through baking and turn it down a bit in case the top is getting too dark, before the crust and tomatoes appear to be cooked. |
Thanks to the Kitchn's Delicious Links for turning my attention to this one:
Spinach Cake from: Sweet Amandine: Cruel and unusual punishment Adapted from David Tanis’s A Platter of Figs and Other Recipes Spinach and leeks both tend to harbor a little extra dirt, so be sure to wash them thoroughly. You don’t want any grit in your cake. David suggests serving this cake at room temperature. I was certain that I would prefer it warm, but he was right. Room temperature is better. Today, I enjoyed it chilled, right out of the refrigerator. Everything about this cake – the flavor, the texture, the consistency – improves by the second day. In the future, I will make it the day before I plan to serve it. About 2 pounds of spinach, stemmed, washed, and more or less dried 2 medium leeks 2 T. butter Freshly ground salt and black pepper Several dashes – about ¼ tsp., I’d guess – of nutmeg (David’s recipe calls for grating it fresh, but the ground, jarred stuff will work in a pinch.) 2 c. whole milk 6 large eggs A generous pinch of cayenne About 2 T. of freshly grated Parmesan Over a medium flame, melt the butter in a deep, heavy-bottomed pot (I used my enameled cast-iron pot). Add the leeks, a few grinds of salt and pepper, and sauté, stirring occasionally, until they are tender but still green, about five minutes. Sprinkle the nutmeg over top, add a layer of spinach, and season with a few grinds of salt. Next, add another layer of spinach, a few more grinds of salt, and repeat until all of the spinach is in the pot. (If your pot isn’t large enough, you’ll have to steam the spinach in two batches.) Turn up the heat slightly, cover the pot, and let the spinach steam over the leeks. Lift the lid to stir once or twice so that you get an even steam. You want the spinach to be just barely wilted, so the steaming should take no longer than two minutes. Turn the leeks and steamed spinach out onto a cutting board and let it cool. Save any cooking juices that are left in the pot. Preheat the oven to 400 degrees, and butter a deep, 10-inch pie dish. When the spinach-leek mixture is cool, taste it and adjust the seasoning, as necessary. Remember that you are about to blend it with a lot of unseasoned eggs and milk, so if the spinach and leeks taste a little over-seasoned, that’s actually okay. In a blender, puree the vegetables with the milk and eggs in two batches. Add a few final grinds of salt and pepper, and a pinch of cayenne. Add any remaining cooking juices from the pot to one of the batches before you puree. The batter will be thin and soupy. Pour it into the buttered pie dish, and grate about two tablespoons of Parmesan over the top. Bake uncovered for 45 minutes, or until a knife inserted into the center comes out clean and the top is lightly browned. The cake will puff up and dome slightly in the oven and then collapse back onto itself as it cools. Mine cracked a little bit around one of the edges, but the cake in the cookbook photograph cracked even more, so I’m assuming that it’s supposed to be that way. Serve at room temperature, or chilled. Yield: 8-10 servings Note: My pie dish was not quite deep enough to contain all of the batter, so I poured the rest of it into a ramekin and made one small spinach cake. It worked beautifully, and made for a very nice presentation. If you’re making individual ramekin cakes, bake for only about 25 minutes. http://1.bp.blogspot.com/_q_w553Fof4...ach+cake+1.jpg |
Wow, I'm not sure that I could eat something that green. Sounds like a fun combination of flavors though.
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This recipe calls for Drained Yogurt; instructions from Martha Rose Shulman are after the recipe.
Spinach Yogurt Soup with Walnuts from: http://www.nytimes.com/2010/08/03/he...ipehealth.html 12 ounces baby spinach, or 2 bunches spinach, stemmed and washed 2 to 4 garlic cloves (to taste) 1 tablespoons chopped fresh mint (optional) Salt to taste 4 cups thickened low-fat yogurt 1/2 to 1 cup ice water, to taste Freshly ground pepper 1 to 2 tablespoons fresh lemon juice, to taste 1/4 teaspoon Aleppo pepper (optional) 1/2 cup chopped walnuts 1. Wash the spinach and wilt in batches over high heat in a large frying pan. Transfer to a colander, rinse with cold water, then squeeze dry. Chop fine. 2. Place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. 3. Whisk together the yogurt, garlic, mint and salt and pepper to taste. Stir in the spinach, lemon juice, Aleppo pepper and walnuts. Thin out as desired with ice water. Chill for at least an hour. Yield: Serves four. Advance preparation: Wilted spinach will keep in a covered bowl in the refrigerator for about four days. You can make this several hours before serving. Add the lemon juice shortly before serving, and adjust seasonings. Drained Yogurt Instructions Drained of much of its water content, yogurt becomes a thick, creamy product known in the Middle East as labna or labne. Drained yogurt is like a moist, fresh, tangy cheese, and it makes a great spread or dip. In Turkey and in the Middle East, a number of dips and salad dressings are based on drained yogurt combined with pureed garlic and chopped fresh herbs. Drained yogurt can be mixed with chopped cucumbers for salads or with chopped dried apricots for a sweet and tangy dip. 2 cups low-fat yogurt Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer, and refrigerate for at least two hours (preferably four hours or longer). Transfer to a covered container and refrigerate again. Serve as a spread, dip, or topping for rice, or use as the base for a salad dressing. http://www.nytimes.com/2008/08/25/he...ipehealth.html |
Since it is zucchini/summer squash season:
Farfalle with Summer Squash from: Dinner Tonight: Farfalle with Summer Squash | Serious Eats : Recipes 1/2 cup butter 1 clove garlic, minced 2-3 summer squash (or zucchini), cut into large matchsticks 1 sprig fresh rosemary leaves, minced Salt and pepper to taste 1 pound farfalle or shells 2 tablespoons minced fresh parsley 1/3 cup grated Parmesan Procedures 1. Bring a large pot of salty water to boil and cook the pasta until al dente. Reserve 1/2 cup of pasta cooking water before draining. 2. Meanwhile, in a large skillet, melt the butter over medium heat until the foam subsides. Add the summer squash and cook until crisp-tender, then add the garlic, rosemary, and a pinch of salt and pepper. Increase the heat and cook until the flavors come together, but before the squash is too soft. 3. Add the drained pasta to the skillet (or add the squash mixture to the drained pasta if it won't fit) and toss well. Add some pasta cooking water if necessary to create a glossy sauce over low heat. Add the parsley and most of the Parmesan and season to taste with salt and pepper. Serve immediately. |
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Lindy, you remove the green part (one easy way to do this is to just make the cut just below the lowest notch in the leek), slice off the root of the leek, make a small slice in the outer layer of the leek, and peel off the outer layer. Then, cut the leek in half lengthwise, lay it face down on the cutting board, and then chop it up across the leek. How wide you make these cuts--and whether or not you cut it again lengthwise--depends on what you're cooking. After you have your leek broken down, put it in a colander and give the chopped-up leek a good rinse. Leeks get sand and dirt in their inner layers, so you want to wait until it's broken down to wash it.
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I was reminded of this recipe earlier today by another recipe for it. I like mine better, as it's more of a basic template to do what you want. Depending on how many ears of corn you have on hand, you can increase/decrease the rest of the ingredients. I've made this with as little as two ears of corn and as many as six. Here's the middle version.
Corn Chowder 2 tbsp. butter 1 onion, diced 1 sweet red pepper, diced (any sweet pepper will do; you could use a hot pepper too if you wanted more spice) 1-2 cloves of garlic salt pepper cumin to taste (optional) 4 ears of fresh corn Veggie broth (or you can make a quick stock out of the remains of the corn cobs) Milk, cream, half and half(whatever you have on hand will work--even a dollop of sour cream or Greek yogurt will work). Before starting, scrape the kernels of corn off of the ears and set aside. Saute the onion in the butter until soft in a enameled Dutch oven or other soup pot over medium-high heat. Add the red pepper. After a minute, add the garlic and lower the heat to prevent scorching the garlic. Season. Add the corn kernels, then about a quart of stock (you could use more or less depending on what kind of dairy you're planning on adding, or how tight you want your soup). Increase the heat and bring the soup up to a simmer. Simmer, covered, until kernels of corn are soft. Turn off the heat and add the dairy. Using a stick blender, puree some of the soup (you can also put part of the soup in a regular blender and puree it, but you will have to wait until the soup has cooled a bit before trying this, or else the top of your blender will pop off and you will get hot soup everywhere), or else just eat it chunky :) Adjust the seasoning before serving. |
More zucchini!
Zucchini Pancakes from: The Crisper Whisperer: Zucchini Pancakes | Serious Eats : Recipes 2 medium zucchini 1/2 medium yellow onion 1/2 teaspoon salt 2 eggs 1 clove garlic, finely minced 1/4 cup parmesan cheese 1/4 teaspoon minced fresh thyme or oregano 1/4 teaspoon grated lemon zest 1/8 teaspoon freshly ground black pepper 6 tablespoons flour 1 teaspoon baking powder 2 tablespoons olive oil, plus more if needed Procedures 1 Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels. 2 In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined. 3 Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce. |
This sounded refreshing in the face of so much hot weather!
Iranian Tomato and Cucumber Salad http://www.nytimes.com/2010/08/13/he...ipehealth.html 3 Persian cucumbers, or 1 long European cucumber (or if neither is available, 2 regular cucumbers) 1 pound ripe tomatoes 2 tablespoons fresh lime juice Salt to taste 1 garlic clove, mashed to a puree with 1/4 teaspoon salt Freshly ground pepper 1/4 cup extra virgin olive oil 2 scallions, chopped 4 radishes, thinly sliced 1 cup chopped flat-leaf parsley 1/4 cup chopped fresh mint 1/4 cup chopped cilantro 1. If using seedless cucumbers (Persian or European), cut in 3/4-inch dice. If using regular cucumbers, peel, if waxed, and cut in half lengthwise. Using a small spoon, scrape out the seeds and discard. Cut the cucumbers into 3/4-inch dice. Place in a large bowl with the tomatoes. 2. Whisk together the lime juice, garlic, pepper and olive oil. Toss with the cucumbers and tomatoes. Add the remaining ingredients, and toss everything together thoroughly. Taste, adjust seasonings and serve. Yield: Serves four. Advance preparation: You can make this a couple of hours ahead, but don’t salt or toss until you serve it. |
Crispy Roasted Chickpeas (Garbanzo Beans)
I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm really enjoying Creole or Cajun seasoning, but don't limit yourself there! At the end of the post, I have a list of spice/fresh herb combinations that you can use. Ingredients: One 15-ounce can garbanzo beans 1 1/2 tablespoons olive oil Salt Spice blend of your choice Directions: 1. Preheat oven to 400F. 2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels. 3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn. 4. Season with salt and spice blend. ***** Sounds awesome and is cheap to make (you have the spices and oil in stock [well good cooks will]). Bet it tastes better with fresh beans instead of canned ones. I'll post how it tastes later. |
I did a panroast with chickpeas I cooked from dried similar to your oven roast above, Eden, and it turned out really well. Nom nom nom. Good snack. I bet roasted chickpeas would go well with this recipe. Paired together and served with some pita, you'd have a whole meal!
Grilled Eggplant and Pepper Salad from: http://www.nytimes.com/2010/07/20/he...ipehealth.html 2 1/2 pounds eggplants 2 green or red bell peppers, or 1 of each 3 to 6 mildly hot chilies, like anaheims Salt to taste 2 tablespoons lemon or lime juice 1 garlic clove, puréed 2 to 4 tablespoons extra virgin olive oil 2 tablespoons chopped flat-leaf parsley, mint or cilantro 1. Prepare a hot grill. Pierce the eggplants in several places with the tip of a knife. Grill the eggplants, peppers and chilies, turning them every four to five minutes until blackened all over and soft. The chilies will be done first, then the bell peppers, then the eggplants (timing depends upon the size). Remove the chilies and bell peppers, place in a bowl and cover tightly. Let sit 20 to 30 minutes. Transfer the eggplant as it’s done to the bowl. Cover and allow to sit for 15 to 30 minutes. Pour off any liquid from the bowl. 2. Peel and seed the peppers. Cut into small dice. Peel the eggplant if desired, and chop and toss with the peppers. Add salt to taste, the lemon or lime juice, garlic, olive oil and herbs. Stir together well, and let sit for another 30 minutes or longer if possible. Serve at room temperature. Variation: A Catalan version of this, escalivada, omits the chilies and herbs but includes a couple of tomatoes and four spring onions, which are grilled with the other vegetables. About twice as much olive oil would be used in an authentic escalivada, but I prefer the amount called for in this recipe. Yield: Serves six. Advance preparation: The mixture will taste even better if it sits for anywhere between 30 minutes and a few hours. |
Grilled Italian Eggplant Rollatini with Herbed Goat Cheese
from Coconut & Lime by Rachel Ingredients: 3 Italian eggplants, sliced into 1/4 inch thick vertical strips 1/2 cup softened mild goat cheese 1 shallot, minced 2 tablespoons minced basil 2 tablespoons minced oregano zest one lemon salt pepper brushing sauce: 3 tablespoons olive oil 2 tablespoons red wine vinegar 2 tablespoons lemon juice 1 tablespoons minced oregano 1 tablespoons minced basil salt freshly grated black pepper Directions: Sprinkle sliced eggplants with salt. Allow to seep in a colander 20 minutes then rinse off. Prepare grill according to manufacture's instructions. In a small bowl, whisk together the brushing sauce. Brush both sides of the eggplant slices with the mixture. Grill for about 10 minutes, flipping once halfway through or until soft. Meanwhile, mash the cheese, shallot and spices together until smooth. When the eggplant is ready, remove from the grill and allow to cool slightly on a tray until easily handled. Spread each strip with the goat cheese mixture (about 1 tablespoon each). Roll closed. Serve warm or at room temperature. Notes: It can be tricky to roll the strips with a "bump" (the end pieces). Either slice the bump off before grilling or just spread them with goat cheese and leave them unrolled. Eggplant can go from grilled to blackened very quickly. If a (normally a slightly too thin) piece is too dark on one side, take care not to over cook the other side. When you go to roll, spread the blackened side with goat cheese so the pretty grilled side is facing out. This will soften the crispier side slightly and no one will notice the difference. Serves: 6 as an side dish, 4 as an entree |
Cook the Book: Tomato Frittata | Serious Eats : Recipes
3 tablespoons extra-virgin olive oil 1/2 cup small-dice onion 1 tablespoon minced garlic 2 teaspoons salt 1 teaspoon fresh- ground black pepper 2 cups peeled, seeded, and diced tomatoes 6 large eggs 2 tablespoons basil chiffonade Procedures Preheat the broiler. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onions and cook until translucent. Add the garlic, salt, and pepper. When the garlic begins to give up its aroma, add the tomato. Cook until heated through. Whisk the eggs together in a medium bowl. Add the eggs to the tomato mixture in the skillet. Briefly mix together so that all of the ingredients are incorporated. Then do not disturb. Cook until the eggs are almost set, 8 to 10 minutes. Place the skillet briefly under the broiler to set the top, about 2 minutes. Put a serving plate on top of the skillet and, holding the two firmly together, flip them over so the frittata lands bottom-side-up on the plate. Garnish with basil. Cut into 8 wedges, pie-style, and serve. |
Black Bean Tostadas with Tomato-Jicama Salsa
recipe detail | OregonLive.com 1 12-ounce jicama (1 small), peeled and shredded 1/2 teaspoon sea salt 3 Roma tomatoes, seeded and finely chopped 1/4 cup chopped shallot 1/4 cup chopped fresh cilantro 1/4 cup mild hot sauce (see note) 1 tablespoon fresh lime juice Freshly ground black pepper 1 15-ounce can vegetarian refried black beans 4 tablespoons vegetable oil (divided) 8 6-inch corn tortillas 1 cup shredded sharp cheddar cheese 1/2 cup sour cream Instructions Toss the jicama with the salt and let it drain in a colander for 10 minutes. Squeeze the excess liquid from the jicama, pressing to extract as much liquid as possible. In a nonreactive bowl, combine the jicama, tomatoes, shallot, cilantro, hot sauce, lime juice and pepper to taste. In a small saucepan, cook the beans over medium heat until hot throughout, reduce heat to low and keep warm. In a medium sauté pan, heat 2 tablespoons of the oil over medium-high heat. When the oil is hot, add a tortilla and fry on both sides until crisped, 1 to 2 minutes. Drain on paper towels and repeat with remaining tortillas, adding additional oil to the pan if necessary. To assemble, spread half of the beans on 4 of the tortillas and place them on dinner plates. Top each tortilla with a second tortilla. Spread the second tortilla with the remaining beans and the cheese. Pile about 1/2 cup of the jicama mixture on top of each tostada stack and top with dollops of sour cream. Serve immediately. Note: Vinegary-hot Tabasco is too spicy for this mild salsa. I recommend Mexican hot sauces such as Valentina or Cholula, available where Latino ingredients are sold. |
This worked out way better than I expected last night. It's a vegetable caserole hidden in a pizza- packed with vitamins. Sorry it's not as precise as it could be, I kinda threw it together...
Knockout Vegetarian Deep-dish Pizza Pie Round 1: Whole wheat dough Round cake pan Make whole wheat pizza dough. I usually make a big batch every few weeks and keep balls of dough in my freezer, I thaw it out, punch it, and let it rise all day before using it for dinner. Grease the cake pan, then dust with flour or cornmeal. Lay dough in the pan, making sure that there's dough up the sides (it gets far too tall for a flat pizza). Heat at 350 F until cooked in the middle. Round 2: 1/2 block frozen spinach, thawed Fresh thyme Fresh oregano Crushed garlic Chopped mushrooms (canned pieces work fine) Salt Pepper 1/4 cup pasta sauce plus finely chopped veggies (carrots, green peppers, onions, zucchini, etc. whatever veggies you have on hand) Parmesean cheese While the crust is warming in the oven, get started with this killer combo. Defrost and drain the spinach. In a hot glass bowl, add a few leaves of fresh herbs to the chopped spinach. Stir in crushed garlic with salt and pepper, seasoning to taste. Stir in vegetable-laden pizza sauce. It should make a warm, dense sauce/paste, which you'll use in place of standard pizza sauce on the wheat crust. Smear it on, scatter mushrooms, then top with a sprinking of parmesean cheese. Place in heated oven at 350 F, and remove when parmesean begins to melt. The pizza could be done here, and it would be delicious. But if you crave more cheese and a little crunch in your topping, move on to round 3. Round 3: 1/2 can water chestnuts 1/4 cup mixture of monterey jack, cheddar, and colby cheeses To the warm pizza, evenly disperse water chestnuts. Next, add the cheese mixture. Return to oven until cheese is melted. Serve hot. Watch as even the most feisty carnivore falls. |
Oooh, I bet that would work really well in a springform pan. I'm always looking for excuses to use mine.
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Vegetarian Salade Niçoise
from: The Temporary Vegetarian: Salade Niçoise - Diner's Journal Blog - NYTimes.com Yield 4 servings Time 45 minutes Ingredients For the dressing (makes about 2 1/4 cups): 2 tablespoons Dijon mustard 1 tablespoon whole grain mustard 1 1/2 cups extra-virgin olive oil 1/3 cup white wine vinegar 1 teaspoon dried thyme 1 teaspoon sea salt 2 teaspoons fresh ground black pepper For the salad: 2 to 4 baby Yukon Gold potatoes 3 cloves garlic 5 whole black peppercorns 1 bay leaf 1 teaspoon dried thyme 5 tablespoons plus 1 teaspoon sea salt 2 large eggs 1/4 pound haricots verts or other very small green beans 1 1/2 large or two medium heirloom or other tomatoes 1 heart of romaine lettuce, torn into bite-size pieces 2 cups arugula 3 cups baby greens 12 niçoise olives, pitted. Method 1. For the dressing: In a mixing bowl, combine Dijon mustard, whole grain mustard, olive oil, vinegar, thyme, salt and pepper. Whisk to blend, add 1/4 cup water, and whisk again. Cover and refrigerate for up to two weeks. 2. For the salad: In a medium saucepan, combine potatoes, garlic, peppercorns, bay leaf, thyme and one tablespoon of the sea salt. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer until tender, 8 to 10 minutes. Turn off heat and let stand in saucepan; do not drain. 3. While the potatoes are simmering, place the eggs and two tablespoons salt in a saucepan. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer for 10 minutes. Turn off heat and let stand in saucepan; do not drain. 4. In a mixing bowl, combine 3 cups water and 1 cup ice cubes; set aside. In a small saucepan, combine 3 cups of water and 2 tablespoons salt. Bring to a boil, add green beans, and blanch until crisp-tender, 1-2 minutes. Drain, rinse under cold water, and transfer to ice water. Allow to sit for 2 minutes, then drain. 5. Cut the tomatoes into 12 irregular chunks, and sprinkle with remaining 1 teaspoon sea salt. Drain and peel the eggs, and cut each egg lengthwise into quarters. Drain the potatoes, and cut into 1/3-inch rounds. 6. In a wide, shallow serving bowl, mix romaine, arugula and baby greens. Add 3 tablespoons of the dressing to the greens and toss, adding additional dressing as needed. Arrange the tomatoes, eggs, potatoes and green beans around the greens, and sprinkle with olives. Drizzle with some of the remaining dressing. Refrigerate leftover dressing and reserve for another use. |
Mm, the salsa sounds yummy and these rellenos sound easier to make than ones you batter and fry.
Chiles Rellenos with Tomato and Avocado Salsa Chiles Rellenos With Tomato And Avocado Salsa Recipe - KitchenDaily 6 medium poblano peppers, about 3 ounces each 1 tablespoon(s) vegetable oil 1/2 small onion, minced 1 small garlic clove, minced 1 small jalapeño, seeded and minced 6 ounce(s) Monterey Jack cheese, shredded 1 1/2 cups 1/4 cup(s) freshly grated Parmigiano-Reggiano cheese 2 tablespoon(s) chopped cilantro Salt 1 1/2 cup(s) grape tomatoes, quartered 1 Hass avocado, finely diced 1/4 cup(s) finely chopped onion 2 tablespoon(s) chopped cilantro 1/2 small jalapeño, seeded and minced 2 tablespoon(s) freshly squeezed lime juice Salt and freshly ground pepper Directions 1. Make the Chiles Rellenos: Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until they are charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let cool. Peel the poblanos. Using a small, sharp knife, make a small lengthwise slit in each one, near the stem end. Using kitchen scissors, carefully cut out the core and seeds, then remove the core and seeds without tearing the poblanos or enlarging the opening. 2. Preheat the oven to 425°. In a small skillet, heat the vegetable oil. Add the diced onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Let the vegetable mixture cool, then stir in the Monterey Jack, Parmigiano-Reggiano and chopped cilantro. Press the cheese filling into 6 logs. 3. Lightly season the insides of the poblanos with salt. Carefully stuff the cheese filling into the poblanos and press the poblanos closed. Place the stuffed poblanos on a baking sheet and roast in the upper third of the oven for about 12 minutes, until the cheese is melted. 4. Meanwhile, Make the Salsa: In a bowl, combine the grape tomatoes with the diced avocado, onion, cilantro, jalapeño and lime juice and season the salsa with salt and pepper. 5. Transfer the chiles rellenos to plates, spoon the salsa on top and serve. |
mmmmmmmmmmmmmmmmmmmmmmmmmm. A friend just gave me some little tomatoes from her garden. I sooo want to try this for dinner.
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Eggplant Salad Toasts
from eggplant salad toasts | smitten kitchen Makes about 8 toasts; double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested above 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes 2 tablespoons olive oil plus additional for oiling baking sheet 1/4 teaspoon salt Black pepper 1 teaspoon red wine vinegar 1/4 cup crumbled crumbled feta 1 scallion, thinly sliced 8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick) 1 small clove garlic, peeled and halved Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly. Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad. |
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