1/2 red onion
olive oil
2-2/3 c low-sodium vegetable broth
2/3 c pearl barley
4 oz raw shiitake mushrooms, sliced
1/2 c chopped fresh parsley
1 tsp salt
Vinaigrette:
1 Tbsp white wine vinegar
1 tsp honey
1 tsp brown mustard
3 Tbsp olive oil
salt
pepper
For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.
Preheat oven to 350 degrees. Peel onion and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.
In a medium-sized pot, bring brother to a boil and add barley. Reduce heat and simmer, covered, until barley is tender, 35-40 minutes. Drain any excess liquid and spread barley on a baking sheet to cool.
In a saute pan over medium heat, cook mushrooms with 1 Tbsp oil until tender. Mix sauteed mushrooms into cooled barley, along with onion, parsley, salt and vinaigrette. Adjust seasoning as desired.
Notes:
Untried.
Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Tuesday, September 10, 2013
Sunday, May 15, 2011
Spinach Artichoke Pizza
5 Tbsp olive oil
3 garlic cloves, finely chopped
3 Tbsp chopped parsley
salt and pepper to taste
2 c chopped spinach
1/2 pint halved cherry tomatoes
1 can quartered artichoke hearts
2 cups shredded mozzarella cheese
freshly grated Parmesan cheese
pizza dough
Shape pizza dough into a large rectangle and place on a baking sheet.
Combine oil, garlic, parsley, salt and pepper. Use 3 Tbsp of oil mixture to spread on prepared dough. Toss remaining oil mixture with spinach, tomatoes and artichokes. Sprinkle cheeses over dough and top with vegetable mixture. Sprinkle a little more Parmesan on top.
Bake in a 450 degree oven for about 20 minutes or until crust is golden brown.
NOTES
Originally from Rachael Ray.
My favorite pizza, easily customizable. I like to add black olives and red onion, and often use tomato slices or skip tomatoes entirely. Often out of laziness I'll use thin slices of mozzarella instead of shredded.
3 garlic cloves, finely chopped
3 Tbsp chopped parsley
salt and pepper to taste
2 c chopped spinach
1/2 pint halved cherry tomatoes
1 can quartered artichoke hearts
2 cups shredded mozzarella cheese
freshly grated Parmesan cheese
pizza dough
Shape pizza dough into a large rectangle and place on a baking sheet.
Combine oil, garlic, parsley, salt and pepper. Use 3 Tbsp of oil mixture to spread on prepared dough. Toss remaining oil mixture with spinach, tomatoes and artichokes. Sprinkle cheeses over dough and top with vegetable mixture. Sprinkle a little more Parmesan on top.
Bake in a 450 degree oven for about 20 minutes or until crust is golden brown.
NOTES
Originally from Rachael Ray.
My favorite pizza, easily customizable. I like to add black olives and red onion, and often use tomato slices or skip tomatoes entirely. Often out of laziness I'll use thin slices of mozzarella instead of shredded.
Southwest Mac and Cheese with Cornbread Topping
4 poblano peppers
1 pound elbow macaroni
6 tablespoons unsalted butter
4 cups cornbread
1/4 cup all purpose-flour
4 cups whole milk
1/2 onion, finely diced
2 cloves garlic, minced
2 teaspoons oregano
12 ounces extra-sharp cheddar, grated
10 ounces Monterey jack, grated
1 seven ounce can diced green chile peppers
1 red bell pepper, finely diced
Salt to taste
Halve poblanos lengthwise and remove core, stem, seeds, and membranes. Coat with a little oil, place skin-side up on a greased baking sheet, and roast in a 450 degree oven until skin is blackened. Remove from oven and put into a paper bag to steam and cool for about 10 minutes. Remove from bag, peel skin off peppers, and dice.
Cook the macaroni according to package directions. When cooked and drained, toss with 2 Tbsp butter.
Grate the cornbread into crumbs (you can use a food processor for this step).
Preheat oven to 350 degrees and grease a large baking dish.
In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk pretty constantly for 3 minutes. Whisk in the milk. Add the onion, garlic, and oregano. Simmer, whisking occasionally until it begins to thicken.
Stir in cheeses gradually, mixing to incorporate as cheese melts.
Stir macaroni and all peppers into the cheese sauce. Pour into the prepared pan. Top with cornbread crumbs (good in a thick layer).
Cover with tinfoil and bake for about 30 minutes, until it is bubbling around the sides. Remove the tinfoil and bake 10 more minutes until the cornbread crumbs are turning golden brown. Let stand 5-10 minutes before serving.
NOTES
From Serious Eats.
Not a hit with the kiddos, but the husband and I liked this quite a lot.
1 pound elbow macaroni
6 tablespoons unsalted butter
4 cups cornbread
1/4 cup all purpose-flour
4 cups whole milk
1/2 onion, finely diced
2 cloves garlic, minced
2 teaspoons oregano
12 ounces extra-sharp cheddar, grated
10 ounces Monterey jack, grated
1 seven ounce can diced green chile peppers
1 red bell pepper, finely diced
Salt to taste
Halve poblanos lengthwise and remove core, stem, seeds, and membranes. Coat with a little oil, place skin-side up on a greased baking sheet, and roast in a 450 degree oven until skin is blackened. Remove from oven and put into a paper bag to steam and cool for about 10 minutes. Remove from bag, peel skin off peppers, and dice.
Cook the macaroni according to package directions. When cooked and drained, toss with 2 Tbsp butter.
Grate the cornbread into crumbs (you can use a food processor for this step).
Preheat oven to 350 degrees and grease a large baking dish.
In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk pretty constantly for 3 minutes. Whisk in the milk. Add the onion, garlic, and oregano. Simmer, whisking occasionally until it begins to thicken.
Stir in cheeses gradually, mixing to incorporate as cheese melts.
Stir macaroni and all peppers into the cheese sauce. Pour into the prepared pan. Top with cornbread crumbs (good in a thick layer).
Cover with tinfoil and bake for about 30 minutes, until it is bubbling around the sides. Remove the tinfoil and bake 10 more minutes until the cornbread crumbs are turning golden brown. Let stand 5-10 minutes before serving.
NOTES
From Serious Eats.
Not a hit with the kiddos, but the husband and I liked this quite a lot.
Wednesday, June 3, 2009
Tarragon Marinade for Vegetables
1/2 cup olive oil
3 Tbsp strained lemon juice
3 Tbsp cider vinegar
1/8 tsp pepper
1 tsp salt
1 clove garlic, peeled and minced
2 Tbsp minced, fresh tarragon or 1 Tbsp dried
Combine all the ingredients and beat for 2 minutes, or process in a blender for 1 minute at low speed. Pour over warm vegetables and allow to marinate for several hours before serving.
Makes 3/4 cup.
NOTES
From herbs2000.com.
Soooo good, eaten both immediately or left to sit for a few hours.
I've used this over roasted root vegetables such as potatoes, carrots and parsnips.
3 Tbsp strained lemon juice
3 Tbsp cider vinegar
1/8 tsp pepper
1 tsp salt
1 clove garlic, peeled and minced
2 Tbsp minced, fresh tarragon or 1 Tbsp dried
Combine all the ingredients and beat for 2 minutes, or process in a blender for 1 minute at low speed. Pour over warm vegetables and allow to marinate for several hours before serving.
Makes 3/4 cup.
NOTES
From herbs2000.com.
Soooo good, eaten both immediately or left to sit for a few hours.
I've used this over roasted root vegetables such as potatoes, carrots and parsnips.
Saturday, May 30, 2009
Baba Ghanoush
1 large eggplant (about 1 1/2 lb)
1 Tbsp mayonnaise
2 Tbsp plain yogurt
2 Tbsp tahini
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 tsp salt, or to taste
parsley sprigs for garnish
fresh vegetables, pita chips, or pita bread wedges
Preheat broiler. Line a baking sheet with foil and spray with cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14-16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.
When eggplant is cool enough to handle, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or food processor or blender for a smoother texture. For a chunkier dip, mash eggplant with fork.
Mix or process eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand) and salt until well combined. Transfer to a bowl and serve cold or at room temperature, garnished with parsley, with veggies, pita chips or pita bread wedges for dipping. Dip may be frozen.
NOTES
From Hannaford.
Untried.
1 Tbsp mayonnaise
2 Tbsp plain yogurt
2 Tbsp tahini
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 tsp salt, or to taste
parsley sprigs for garnish
fresh vegetables, pita chips, or pita bread wedges
Preheat broiler. Line a baking sheet with foil and spray with cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14-16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.
When eggplant is cool enough to handle, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or food processor or blender for a smoother texture. For a chunkier dip, mash eggplant with fork.
Mix or process eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand) and salt until well combined. Transfer to a bowl and serve cold or at room temperature, garnished with parsley, with veggies, pita chips or pita bread wedges for dipping. Dip may be frozen.
NOTES
From Hannaford.
Untried.
Prassopita (Greek Potato and Leek Pie)
3 Tbsp olive oil
4 c cleaned, chopped leek whites and greens (about 4 leeks)
3/4 lb Idaho potatoes, scrubbed, peeled and grated
1 egg
2 Tbsp milk
2 Tbsp chopped fresh dill (or 2 tsp dried)
1/4 tsp pepper
8 sheets phyllo dough, thawed and refrigerated until ready to use
1 c crumbled feta cheese
1/4 c kalamata olives, coarsely chopped
Preheat oven to 375 degrees. Spray a 9"x13" baking pan with cooking spray.
Heat 2 tsp oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool about 10 minutes. Put potatoes, egg and milk into a large bowl and mix to combine, then stir in dill and pepper.
Place remaining 2 Tbsp + 1 tsp olive oil in a small cup or bowl. Remove phyllo dough from fridge, take sheets out of box and unroll so they're flat. Cover with a sheet of plastic wrap and then a clean, damp dishtowel.
Place a sheet of phyllo on bottom of baking pan. Using fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.
Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with 1 sheet phyllo and, using fingers, lightly dot with olive oil. Continue until you have 4 layers. Oil the last sheet, too, using up any remaining oil.
Bake at 375 degrees until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 for 15-18 minutes.
NOTES
From Hannaford.
Untried.
4 c cleaned, chopped leek whites and greens (about 4 leeks)
3/4 lb Idaho potatoes, scrubbed, peeled and grated
1 egg
2 Tbsp milk
2 Tbsp chopped fresh dill (or 2 tsp dried)
1/4 tsp pepper
8 sheets phyllo dough, thawed and refrigerated until ready to use
1 c crumbled feta cheese
1/4 c kalamata olives, coarsely chopped
Preheat oven to 375 degrees. Spray a 9"x13" baking pan with cooking spray.
Heat 2 tsp oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool about 10 minutes. Put potatoes, egg and milk into a large bowl and mix to combine, then stir in dill and pepper.
Place remaining 2 Tbsp + 1 tsp olive oil in a small cup or bowl. Remove phyllo dough from fridge, take sheets out of box and unroll so they're flat. Cover with a sheet of plastic wrap and then a clean, damp dishtowel.
Place a sheet of phyllo on bottom of baking pan. Using fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.
Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with 1 sheet phyllo and, using fingers, lightly dot with olive oil. Continue until you have 4 layers. Oil the last sheet, too, using up any remaining oil.
Bake at 375 degrees until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 for 15-18 minutes.
NOTES
From Hannaford.
Untried.
Butternut Cheese Pie
4 c coarsely shredded butternut squash (about 1 lb)
1/4 c uncooked bulgur
1/2 tsp salt
1 tsp olive oil
1 c chopped onion
3/4 c (3 oz) crumbled feta cheese
1/2 c (2 oz) grated fresh Parmesan cheese
1/2 c chopped fresh mint
1/2 tsp freshly ground black pepper
8 sheets frozen phyllo dough, thawed and divided
cooking spray
1/4 c uncooked bulgur
1/2 tsp salt
1 tsp olive oil
1 c chopped onion
3/4 c (3 oz) crumbled feta cheese
1/2 c (2 oz) grated fresh Parmesan cheese
1/2 c chopped fresh mint
1/2 tsp freshly ground black pepper
8 sheets frozen phyllo dough, thawed and divided
cooking spray
Combine first 3 ingredients in a large bowl; cover and chill 30 minutes.
Preheat oven to 350°.
Heat olive oil in a medium skillet over medium-high heat. Add onion; sauté 3 minutes. Add onion, feta and Parmesan cheeses, chopped mint, and black pepper to squash mixture, stirring to combine.
Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 sheet into a 10-inch deep-dish pie plate coated with cooking spray. Gently press sheet into pie plate, allowing ends to extend over edges of pan; lightly coat with cooking spray. Place another phyllo sheet across first sheet to form a crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 2 phyllo sheets and cooking spray.
Spoon squash mixture over phyllo. Place another phyllo sheet over squash, repeating crisscross design with remaining phyllo and cooking spray. Fold in edges of phyllo to fit dish and form a rim. Bake at 350° for 40 minutes or until golden brown.
NOTES
From Cooking Light.
I like this a lot, but the kids emphatically do not.
I make it without the mint.
Napoleon Sandwiches
Napoleons:
1 sheet frozen puff pastry, partially thawed
16 asparagus spears, trimmed to 5"
6 large eggs
4 oz crumbled feta cheese
Red Pepper Sauce:
1 (14 oz) can roasted red peppers (or 2 whole)
1 1/4 c milk
2 Tbsp butter
2 Tbsp flour
1/2 tsp seasoning salt
1/2 tsp pepper
Preheat oven to 375 degrees; grease a baking sheet.
Napoleons:
Open puff pastry sheet flat; slice in half across the 3 fold lines. Cut halved sheets into 3 strips along fold lines to make 6 pastry rectangles. Reserve 2; bake remaining 4 on baking sheet 15 minutes; set aside.
Meanwhile, cut peppers into 4 strips to the size of pastry rectangles and set aside. Put remaining peppers into food processor with 1/2 c milk and puree until smooth.
Melt butter over medium heat; stir in flour until well blended. Add remaining milk and bring to a boil; reduce heat and stir in pureed peppers and salt and pepper. Stir occasionally; keep warm until serving time.
Steam asparagus until tender (about 5 minutes). Beat eggs; cook in a skillet over medium heat until set (lift edges so uncooked egg runs underneath cooked portion to cook all of it). Slice eggs into 4 rectangles to layer on pastry.
Cut each pastry in half lengthwise. Layer with egg, 1 Tbsp cheese, 1 pepper, 4 asparagus spears, and top with remaining pastry.
Bake 7-10 minutes at 375 degrees or until heated through. Top with 1/4 c red pepper sauce and extra feta. Serve hot.
NOTES
This might be from Vegetarian Times.
Untried.
1 sheet frozen puff pastry, partially thawed
16 asparagus spears, trimmed to 5"
6 large eggs
4 oz crumbled feta cheese
Red Pepper Sauce:
1 (14 oz) can roasted red peppers (or 2 whole)
1 1/4 c milk
2 Tbsp butter
2 Tbsp flour
1/2 tsp seasoning salt
1/2 tsp pepper
Preheat oven to 375 degrees; grease a baking sheet.
Napoleons:
Open puff pastry sheet flat; slice in half across the 3 fold lines. Cut halved sheets into 3 strips along fold lines to make 6 pastry rectangles. Reserve 2; bake remaining 4 on baking sheet 15 minutes; set aside.
Meanwhile, cut peppers into 4 strips to the size of pastry rectangles and set aside. Put remaining peppers into food processor with 1/2 c milk and puree until smooth.
Melt butter over medium heat; stir in flour until well blended. Add remaining milk and bring to a boil; reduce heat and stir in pureed peppers and salt and pepper. Stir occasionally; keep warm until serving time.
Steam asparagus until tender (about 5 minutes). Beat eggs; cook in a skillet over medium heat until set (lift edges so uncooked egg runs underneath cooked portion to cook all of it). Slice eggs into 4 rectangles to layer on pastry.
Cut each pastry in half lengthwise. Layer with egg, 1 Tbsp cheese, 1 pepper, 4 asparagus spears, and top with remaining pastry.
Bake 7-10 minutes at 375 degrees or until heated through. Top with 1/4 c red pepper sauce and extra feta. Serve hot.
NOTES
This might be from Vegetarian Times.
Untried.
Black Bean Mushroom Quesadillas with Mango Salsa
Quesadillas:
2 Tbsp olive oil
1 small diced onion
2 c chopped mushrooms
1 Tbsp minced garlic
1-3 jalapenos, seeded, chopped
1 (14 1/2 oz) can black beans, drained and rinsed
1 tsp chipotle powder or chipotle in adobo, or to taste
ground cumin to taste
salt and pepper to taste
3 Tbsp chopped fresh cilantro
6 tortillas
1 c shredded cheddar cheese
Mango Salsa:
1 pineapple, peeled, sliced into 1/2" thick rings
1 ripe mango, peeled and chopped
1 large tomato, peeled and chopped
1 small onion, chopped
4 cloves garlic, minced
1-3 jalapenos, seeded and chopped
3 Tbsp chopped fresh cilantro
Quesadillas:
Heat oil in a large skillet over medium heat. Saute onion and mushrooms for 5 minutes or until onion softens. Add garlic and jalapenos; saute 1 minute more. Add beans, chipotle, cumin, salt and pepper; reduce heat to low. Cook, stirring, til heated through. Add cilnatro and adjust seasonings to taste.
Place 1 tortilla on a flat surface and spoon about 1/3 c of the filling onto half of the tortilla. Sprinkle with about 2 Tbsp cheese. Fold in half; set aside. Repeat until filling is used.
Grease a skillet and heat. Heat quesadillas until browned on both sides (about 3 minutes per side). Top generously with mango salsa.
Salsa:
Grill or broil pineapple rings until light brown on both sides. Chop into cubes and mix with remaining ingredients. Refrigerate overnight for best flavor.
NOTES
From Vegetarian Times.
Haven't tried the mango salsa, but I have made a version of the quesadillas and they're very good.
2 Tbsp olive oil
1 small diced onion
2 c chopped mushrooms
1 Tbsp minced garlic
1-3 jalapenos, seeded, chopped
1 (14 1/2 oz) can black beans, drained and rinsed
1 tsp chipotle powder or chipotle in adobo, or to taste
ground cumin to taste
salt and pepper to taste
3 Tbsp chopped fresh cilantro
6 tortillas
1 c shredded cheddar cheese
Mango Salsa:
1 pineapple, peeled, sliced into 1/2" thick rings
1 ripe mango, peeled and chopped
1 large tomato, peeled and chopped
1 small onion, chopped
4 cloves garlic, minced
1-3 jalapenos, seeded and chopped
3 Tbsp chopped fresh cilantro
Quesadillas:
Heat oil in a large skillet over medium heat. Saute onion and mushrooms for 5 minutes or until onion softens. Add garlic and jalapenos; saute 1 minute more. Add beans, chipotle, cumin, salt and pepper; reduce heat to low. Cook, stirring, til heated through. Add cilnatro and adjust seasonings to taste.
Place 1 tortilla on a flat surface and spoon about 1/3 c of the filling onto half of the tortilla. Sprinkle with about 2 Tbsp cheese. Fold in half; set aside. Repeat until filling is used.
Grease a skillet and heat. Heat quesadillas until browned on both sides (about 3 minutes per side). Top generously with mango salsa.
Salsa:
Grill or broil pineapple rings until light brown on both sides. Chop into cubes and mix with remaining ingredients. Refrigerate overnight for best flavor.
NOTES
From Vegetarian Times.
Haven't tried the mango salsa, but I have made a version of the quesadillas and they're very good.
Chunky Vegetable Stew
2 Tbsp olive oil
1 onion, thickly sliced
3 cloves garlic, minced
1 (14 1/2 oz) can stewed tomatoes, undrained
2 c cooked garbanzo beans (chickpeas)
2 yams, peeled, cut into 2" chunks
3/4 tsp crushed rosemary
1 large zucchini, cut into 1/4" thick slices
salt and pepper to taste
1/4 c Parmesan cheese
Heat oil in a large saucepan over medium heat. Add onion, separating slices; cook 5 minutes or until soft. Add garlic; cook 1 minute. Add tomatoes and juice, beans, yams and rosemary. Bring to a boil; reduce heat to low. (You may need to add a little water at this point to make sure there is enough liquid to cover the bottom of pan.) Add zucchini and stir. Cover and cook 15-20 minutes or until yams are tender. Add salt and pepper to taste and top each serving with cheese to taste.
NOTES
From Vegetarian Times.
One of our favorites!
We like to add sliced kielbasa to this (add at the same time as yams etc.).
I usually use diced tomatoes instead of stewed.
When we have the time we like to cook this long enough for the yams to mush (a couple of hours). In this case we add the zucchini in the last 15-20 minutes so it doesn't also turn to mush.
1 onion, thickly sliced
3 cloves garlic, minced
1 (14 1/2 oz) can stewed tomatoes, undrained
2 c cooked garbanzo beans (chickpeas)
2 yams, peeled, cut into 2" chunks
3/4 tsp crushed rosemary
1 large zucchini, cut into 1/4" thick slices
salt and pepper to taste
1/4 c Parmesan cheese
Heat oil in a large saucepan over medium heat. Add onion, separating slices; cook 5 minutes or until soft. Add garlic; cook 1 minute. Add tomatoes and juice, beans, yams and rosemary. Bring to a boil; reduce heat to low. (You may need to add a little water at this point to make sure there is enough liquid to cover the bottom of pan.) Add zucchini and stir. Cover and cook 15-20 minutes or until yams are tender. Add salt and pepper to taste and top each serving with cheese to taste.
NOTES
From Vegetarian Times.
One of our favorites!
We like to add sliced kielbasa to this (add at the same time as yams etc.).
I usually use diced tomatoes instead of stewed.
When we have the time we like to cook this long enough for the yams to mush (a couple of hours). In this case we add the zucchini in the last 15-20 minutes so it doesn't also turn to mush.
Spicy Red Lentil Chili
1 c red lentils
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste
Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.
Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.
Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.
Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.
Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.
NOTES
From Wegmans.
Untried.
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste
Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.
Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.
Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.
Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.
Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.
NOTES
From Wegmans.
Untried.
Friday, May 29, 2009
Butternut Squash Soup with Cinnamon Croutons
Croutons:
4 oz French bread (1/2 loaf)
3 Tbsp melted butter
1/4 tsp ground cinnamon
1/8 tsp salt
Cut bread into 3/4" pieces (you should have about 4 cups). Toss with butter, cinnamon and salt. Spread in a jelly-roll pan and bake at 400 degrees for 10-12 minutes or until golden.
Soup:
1 medium leek
3 Tbsp butter
2 carrots, coarsely chopped
1 medium onion, coarsely chopped
1 medium butternut squash (about 2 1/2 lb), cut into 1" pieces
2 1/4 c water
1 3/4 c chicken broth or vegetable broth
1/2 tsp salt
1/2 c half & half or light cream
Cut off root and trim dark top from leek. Cut leek lengthwise in half. Cut white and pale green parts crosswise into 1/4" thick slices. Discard dark green part. Rinse leek in a bowl of cold water, swishing to remove sand. Transfer to a colander to drain.
Melt butter in a soup pan over medium high heat. Add carrots, onion and leek. Cook, stirring occasionally, until onion and leek are light brown (about 10 minutes). Add squash, water, broth, and salt. Bring to a boil; reduce heat to low and simmer, covered, 15-20 minutes or until squash is very tender.
Puree until smooth in a blender or food processor. Return to soup pan and stir in half & half or cream. Heat through but do not boil. Serve hot topped with croutons.
NOTES
From Good Housekeeping perhaps? Not sure.
Untried.
4 oz French bread (1/2 loaf)
3 Tbsp melted butter
1/4 tsp ground cinnamon
1/8 tsp salt
Cut bread into 3/4" pieces (you should have about 4 cups). Toss with butter, cinnamon and salt. Spread in a jelly-roll pan and bake at 400 degrees for 10-12 minutes or until golden.
Soup:
1 medium leek
3 Tbsp butter
2 carrots, coarsely chopped
1 medium onion, coarsely chopped
1 medium butternut squash (about 2 1/2 lb), cut into 1" pieces
2 1/4 c water
1 3/4 c chicken broth or vegetable broth
1/2 tsp salt
1/2 c half & half or light cream
Cut off root and trim dark top from leek. Cut leek lengthwise in half. Cut white and pale green parts crosswise into 1/4" thick slices. Discard dark green part. Rinse leek in a bowl of cold water, swishing to remove sand. Transfer to a colander to drain.
Melt butter in a soup pan over medium high heat. Add carrots, onion and leek. Cook, stirring occasionally, until onion and leek are light brown (about 10 minutes). Add squash, water, broth, and salt. Bring to a boil; reduce heat to low and simmer, covered, 15-20 minutes or until squash is very tender.
Puree until smooth in a blender or food processor. Return to soup pan and stir in half & half or cream. Heat through but do not boil. Serve hot topped with croutons.
NOTES
From Good Housekeeping perhaps? Not sure.
Untried.
Slow Cook Eggplant and Artichoke
1 medium eggplant (about 1 lb)
3/4 tsp salt
1 (14 oz) jar marinara sauce
1 (9 oz) pkg frozen artichoke hearts, thawed and quartered
2 Tbsp well-drained capers
2 tsp fresh rosemary (or 1/2 t dried)
1/4 tsp pepper
1/3 c fresh grated Parmesan cheese
Slice unpeeled eggplant into 3/4" thick slices. Halve slices and sprinkle with salt.
Layer eggplant alternately in slow cooker with marinara sauce, artichokes and capers, sprinkling as you go with rosemary and pepper.
Cover and cook on high until eggplant is tender, 4-5 hours. Sprinkle with Parmesan before serving.
NOTES
This came from a slow-cooker cookbook, but I forget which one. Maybe Fix It and Forget It?
I tried this once several years ago, and don't remember what I thought of it, but it wasn't expunged from the collection so it must not be too bad.
3/4 tsp salt
1 (14 oz) jar marinara sauce
1 (9 oz) pkg frozen artichoke hearts, thawed and quartered
2 Tbsp well-drained capers
2 tsp fresh rosemary (or 1/2 t dried)
1/4 tsp pepper
1/3 c fresh grated Parmesan cheese
Slice unpeeled eggplant into 3/4" thick slices. Halve slices and sprinkle with salt.
Layer eggplant alternately in slow cooker with marinara sauce, artichokes and capers, sprinkling as you go with rosemary and pepper.
Cover and cook on high until eggplant is tender, 4-5 hours. Sprinkle with Parmesan before serving.
NOTES
This came from a slow-cooker cookbook, but I forget which one. Maybe Fix It and Forget It?
I tried this once several years ago, and don't remember what I thought of it, but it wasn't expunged from the collection so it must not be too bad.
Biscuits
2 c flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 c butter
1 c milk or as needed
Preheat oven to 425 degrees.
Whisk together flour, baking powder, salt and sugar.
Cut in butter until mixture resembles coarse meal.
Gradually add milk and stir until dough pulls away from sides of bowl. I usually don't need the whole cup of milk.
Knead 15-20 times on a lightly floured surface. (I've forgotten this step and still had them turn out fine.) pat or roll dough to 1" thick. Use a biscuit cutter or drinking glass to cut out biscuits.
Bake on an ungreased baking sheet 13-15 minutes or until edges are brown.
NOTES
Adapted from allrecipes.com.
The only biscuits I ever make. SO. GOOD.
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 c butter
1 c milk or as needed
Preheat oven to 425 degrees.
Whisk together flour, baking powder, salt and sugar.
Cut in butter until mixture resembles coarse meal.
Gradually add milk and stir until dough pulls away from sides of bowl. I usually don't need the whole cup of milk.
Knead 15-20 times on a lightly floured surface. (I've forgotten this step and still had them turn out fine.) pat or roll dough to 1" thick. Use a biscuit cutter or drinking glass to cut out biscuits.
Bake on an ungreased baking sheet 13-15 minutes or until edges are brown.
NOTES
Adapted from allrecipes.com.
The only biscuits I ever make. SO. GOOD.
Thursday, May 28, 2009
Black Bean and Sweet Potato Chili
2 medium-large sweet potatoes or yams
2 Tbsp olive oil
1 cup chopped onion
2 to 3 garlic cloves, minced
1 medium red bell pepper, diced
2 (14-15 ounce) cans black beans, drained and rinsed
2 (14-15 ounce) cans diced tomatoes
1 (4 ounce) can chopped mild green chilies
1 cup frozen corn kernels
2 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 teaspoon dried oregano
Salt to taste
Microwave the sweet potatoes for about 3 or 4 mintes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, corn, cumin, chili powder, and oregano. (I like to add a dash or two of chipotle seasoning or cayenne pepper; not necessary, but tasty if you've got 'em and don't mind a little heat. You can feel free to add whatever spices you normally like in your chili -- it's easily customizable.)
Bring chili to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes. Season lightly with salt.
At this point you can eat it, or let it sit for an hour or two before eating, to give the flavors a little time to blend. Either way, it's delicious.
You can garnish with all your favorite chili toppings: cheese, sour cream, lime, tortilla chips, avocado, whatever.
NOTES
My recipe, adapted from various others.
2 Tbsp olive oil
1 cup chopped onion
2 to 3 garlic cloves, minced
1 medium red bell pepper, diced
2 (14-15 ounce) cans black beans, drained and rinsed
2 (14-15 ounce) cans diced tomatoes
1 (4 ounce) can chopped mild green chilies
1 cup frozen corn kernels
2 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 teaspoon dried oregano
Salt to taste
Microwave the sweet potatoes for about 3 or 4 mintes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, corn, cumin, chili powder, and oregano. (I like to add a dash or two of chipotle seasoning or cayenne pepper; not necessary, but tasty if you've got 'em and don't mind a little heat. You can feel free to add whatever spices you normally like in your chili -- it's easily customizable.)
Bring chili to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes. Season lightly with salt.
At this point you can eat it, or let it sit for an hour or two before eating, to give the flavors a little time to blend. Either way, it's delicious.
You can garnish with all your favorite chili toppings: cheese, sour cream, lime, tortilla chips, avocado, whatever.
NOTES
My recipe, adapted from various others.
Confetti Bites
2 (8 oz) pkg crescent rolls
2 (8 oz) pkg cream cheese, softened
3 Tbsp mayonnaise
1/2 tsp dried basil
1/4 tsp garlic powder
3 c finely chopped colorful fresh veggies, such as peppers, zucchini, carrots
Preheat oven to 350 degrees. Press crescent roll dough onto a 10" x 15" cookie sheet to form a crust. Bake 10-15 minutes or until light golden; cool.
Meanwhile, in a medium bowl, combine cream cheese, mayo, basil and garlic. Spread over crust and top with veggies.
NOTES
From Mr. Food.
Untried.
2 (8 oz) pkg cream cheese, softened
3 Tbsp mayonnaise
1/2 tsp dried basil
1/4 tsp garlic powder
3 c finely chopped colorful fresh veggies, such as peppers, zucchini, carrots
Preheat oven to 350 degrees. Press crescent roll dough onto a 10" x 15" cookie sheet to form a crust. Bake 10-15 minutes or until light golden; cool.
Meanwhile, in a medium bowl, combine cream cheese, mayo, basil and garlic. Spread over crust and top with veggies.
NOTES
From Mr. Food.
Untried.
Spinach Balls
2 (10 oz) pkg frozen spinach, thawed, drained and dried
1 1/2 c grated Parmesan cheese
2/3 c seasoned bread crumbs
6 beaten eggs
1/2 c melted butter
1 c chopped onion
1 tsp dried oregano
1/2 tsp garlic powder
Preheat oven to 350 degrees. Mix all ingredients and shape into balls. Bake 20-25 minutes on greased cookie sheets, until golden.
NOTES
I think this is from Mr. Food.
Untried, but sounds similar to a delicious recipe my mom makes.
1 1/2 c grated Parmesan cheese
2/3 c seasoned bread crumbs
6 beaten eggs
1/2 c melted butter
1 c chopped onion
1 tsp dried oregano
1/2 tsp garlic powder
Preheat oven to 350 degrees. Mix all ingredients and shape into balls. Bake 20-25 minutes on greased cookie sheets, until golden.
NOTES
I think this is from Mr. Food.
Untried, but sounds similar to a delicious recipe my mom makes.
Popovers
2 cold eggs
1 c cold milk
1 Tbsp melted butter
1 c flour
1/2 tsp salt
Preheat oven to 425 degrees; grease 6 custard cups or muffin tins.
In a large bowl, combine all ingredients and beat until smooth. Immediately pour batter into prepared cups, filling each halfway.
Bake 35 minutes or until golden brown and puffy. Cool slightly before removing from cups. Serve with butter, syrup or jam.
NOTES
Can't remember where I got this recipe but popovers are popovers. Very basic.
Fun recipe for kids to help with.
1 c cold milk
1 Tbsp melted butter
1 c flour
1/2 tsp salt
Preheat oven to 425 degrees; grease 6 custard cups or muffin tins.
In a large bowl, combine all ingredients and beat until smooth. Immediately pour batter into prepared cups, filling each halfway.
Bake 35 minutes or until golden brown and puffy. Cool slightly before removing from cups. Serve with butter, syrup or jam.
NOTES
Can't remember where I got this recipe but popovers are popovers. Very basic.
Fun recipe for kids to help with.
Sweet Potato and Pear Casserole
4 medium sweet potatoes or yams; peeled, cooked and mashed
1/4 c melted butter
3 Tbsp brown sugar
1/4 tsp salt
1/4 tsp cinnamon
2 Tbsp honey
1 tsp grated orange peel
1 (16 oz) can pear halves, syrup reserved
Preheat oven to 350 degrees. In a greased 1 1/2 quart baking dish, combine potatoes, 3 Tbsp of the melted butter, sugar salt and cinnamon.
In a medium saucepan, blend honey, remaining 1 Tbsp butter, orange peel and 3 Tbsp reserved syrup; bring to a boil.
Arrange pear halves over potatoes; then pour honey mixture on top.
Bake for 30-35 minutes or until golden.
NOTES
I think this comes from Mr. Food.
Untried.
1/4 c melted butter
3 Tbsp brown sugar
1/4 tsp salt
1/4 tsp cinnamon
2 Tbsp honey
1 tsp grated orange peel
1 (16 oz) can pear halves, syrup reserved
Preheat oven to 350 degrees. In a greased 1 1/2 quart baking dish, combine potatoes, 3 Tbsp of the melted butter, sugar salt and cinnamon.
In a medium saucepan, blend honey, remaining 1 Tbsp butter, orange peel and 3 Tbsp reserved syrup; bring to a boil.
Arrange pear halves over potatoes; then pour honey mixture on top.
Bake for 30-35 minutes or until golden.
NOTES
I think this comes from Mr. Food.
Untried.
Rice and Asparagus Casserole
2 lbs fresh asparagus, cut into 1" pieces
2 c cooked rice, cooled
1/4 tsp salt
1/4 tsp cayenne pepper
1/3 c sour cream
2/3 c milk
2 c shredded cheddar cheese
Preheat oven to 350 degrees.
Boil asparagus until crisp-tender (about 10 minutes).
In a medium bowl combine salt, rice, cayenne pepper, sour cream, milk, and 1 c cheese. Spoon half of rice mixture into a greased 9" square baking pan. Arrange asparagus on top of rice and cover with remaining rice mixture.
Bake for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more or until cheese is melted.
NOTES
I think this comes from Mr. Food.
Untried.
2 c cooked rice, cooled
1/4 tsp salt
1/4 tsp cayenne pepper
1/3 c sour cream
2/3 c milk
2 c shredded cheddar cheese
Preheat oven to 350 degrees.
Boil asparagus until crisp-tender (about 10 minutes).
In a medium bowl combine salt, rice, cayenne pepper, sour cream, milk, and 1 c cheese. Spoon half of rice mixture into a greased 9" square baking pan. Arrange asparagus on top of rice and cover with remaining rice mixture.
Bake for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more or until cheese is melted.
NOTES
I think this comes from Mr. Food.
Untried.
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