You can use frozen or fresh cauliflower for this recipe.
20 oz. frozen cauliflower florets or 1 small head cauliflower, chopped into florets
1 tsp. curry powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt
oil
Steam the cauliflower until its just getting tender. Move it to a saute pan or wok, with a bit of your preferred oil - mine are canola or olive oil. Liberally sprinkle with salt, then the spices. Add more spice if you like. Saute and stir about five minutes until every floret is coated with curry and done to your liking.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Thursday, November 17, 2011
Tuesday, October 11, 2011
Spicy Butternut Ginger Soup
Another Love Soup recipe, but this one is Ben's favorite. He requests it all the time now that it's fall.
2.5 lbs. butternut squash
2 yellow onions (450 g)
yellow or red potatoes (225 g. or 8 oz.)
1 Tbsp. olive oil
1 tsp. salt, plus more to taste
3 cups vegetable broth
3 Tbsp. finely chopped ginger
1/3 cup (20 g) chopped cilantro (we skip this)
2 tsp. rice vinegar (essential)
2 Tbsp. lemon juice, plus more to taste
1-2 Tbsp. honey or agave nectar
Preheat oven to 400.
Peel and seed squash. Chop into 2-inch cubes. Peel onions and cut into large pieces. Scrub potatoes and cut into 1-inch pieces. Toss vegetables with the olive oil and a teaspoon of salt and spread them on baking sheets or casserole dishes. Roast veggies for 30 minutes, stir them and turn them over, lower heat to 375, and roast for another 30 minutes.
Put roasted veggies into soup pot with 2 cups water and the veg broth, fresh ginger, cilantro (if using), and rice vinegar. Simmer together for 30 minutes, then puree soup using immersion blender or in a blender. Bring soup back to a simmer and season with lemon juice and honey/agave. Adjust seasonings as needed - tasting is important here.
Enjoy!
2.5 lbs. butternut squash
2 yellow onions (450 g)
yellow or red potatoes (225 g. or 8 oz.)
1 Tbsp. olive oil
1 tsp. salt, plus more to taste
3 cups vegetable broth
3 Tbsp. finely chopped ginger
1/3 cup (20 g) chopped cilantro (we skip this)
2 tsp. rice vinegar (essential)
2 Tbsp. lemon juice, plus more to taste
1-2 Tbsp. honey or agave nectar
Preheat oven to 400.
Peel and seed squash. Chop into 2-inch cubes. Peel onions and cut into large pieces. Scrub potatoes and cut into 1-inch pieces. Toss vegetables with the olive oil and a teaspoon of salt and spread them on baking sheets or casserole dishes. Roast veggies for 30 minutes, stir them and turn them over, lower heat to 375, and roast for another 30 minutes.
Put roasted veggies into soup pot with 2 cups water and the veg broth, fresh ginger, cilantro (if using), and rice vinegar. Simmer together for 30 minutes, then puree soup using immersion blender or in a blender. Bring soup back to a simmer and season with lemon juice and honey/agave. Adjust seasonings as needed - tasting is important here.
Enjoy!
Friday, October 7, 2011
Barley-Tahini Casserole
This recipe is vegan, but Bridget was sure it had cheese in it because the tahini sauce is so creamy. We all really liked this and we'll definitely be making it again. It's from Alicia Silverstone's cookbook The Kind Diet.
serves 6 to 8
2 cups hulled or pearled barley
2 Tbsp. olive oil
1 jumbo (or two medium) onion, sliced
3 garlic cloves, minced
2 carrots, grated or finely diced
2 celery stalks, diced
5 Tbsp. soy sauce
1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. garlic powder
3/4 cup Tahini dressing (recipe follows)
Preheat oven to 350. Bring 3 cups water to boil in a large saucepan and add barley. Cook for about 40 minutes or so, until tender (check it). Drain off any remaining water and set cooked barley aside.
Heat oil in large skillet over med./high heat. Add onion and garlic, and saute until onion is tender, about 5 minutes. Add a little more oil or a bit of water to the pan if the onion starts to stick. Measure out about 1/4 cup of the cooked onion and garlic and reserve it for the tahini dressing. To the remaining onion and garlic in the skillet, add carrots, celery, soy sauce, salt, basil, oregano, and garlic powder and cook for 5 minutes, stirring often, until vegetables are tender. Add barley to skillet, and stir over med. heat for a few minutes. Taste and adjust seasonings if necessary.
Transfer half of barley mixture to a 9 x 13 inch baking dish and drizzle half of tahini dressing over it. Add a second layer of barley mix and then the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.
Tahini dressing:
1/4 cup reserved, sauteed onion & garlic
1/2 cup tahini
1 Tbsp. soy sauce
pinch of garlic powder
pinch of paprika
1/8 tsp. dried basil
pinch of dried oregano
Combine onion, garlic, tahini, spices and 1/2 cup water in food processor or blender. Blend for 1 minutes or until creamy.
serves 6 to 8
2 cups hulled or pearled barley
2 Tbsp. olive oil
1 jumbo (or two medium) onion, sliced
3 garlic cloves, minced
2 carrots, grated or finely diced
2 celery stalks, diced
5 Tbsp. soy sauce
1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. garlic powder
3/4 cup Tahini dressing (recipe follows)
Preheat oven to 350. Bring 3 cups water to boil in a large saucepan and add barley. Cook for about 40 minutes or so, until tender (check it). Drain off any remaining water and set cooked barley aside.
Heat oil in large skillet over med./high heat. Add onion and garlic, and saute until onion is tender, about 5 minutes. Add a little more oil or a bit of water to the pan if the onion starts to stick. Measure out about 1/4 cup of the cooked onion and garlic and reserve it for the tahini dressing. To the remaining onion and garlic in the skillet, add carrots, celery, soy sauce, salt, basil, oregano, and garlic powder and cook for 5 minutes, stirring often, until vegetables are tender. Add barley to skillet, and stir over med. heat for a few minutes. Taste and adjust seasonings if necessary.
Transfer half of barley mixture to a 9 x 13 inch baking dish and drizzle half of tahini dressing over it. Add a second layer of barley mix and then the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.
Tahini dressing:
1/4 cup reserved, sauteed onion & garlic
1/2 cup tahini
1 Tbsp. soy sauce
pinch of garlic powder
pinch of paprika
1/8 tsp. dried basil
pinch of dried oregano
Combine onion, garlic, tahini, spices and 1/2 cup water in food processor or blender. Blend for 1 minutes or until creamy.
Saturday, October 1, 2011
Split Pea Soup - Vegan
The kids read a book that features split pea soup and have been asking me to make it, but I used to feel sick to my stomach when my mother would make this soup with the ham bone in it. That bone and meat boiling away just smelled so bad! So I found this ham-free version in Love Soup. We tried and it was better each night. It made a ton of soup. I can't believe I liked this soup, but I would make it again.
1 lb. dried green split peas
3 stalks celery chopped (200g)
3-4 medium carrots, chopped (225 g)
1 large yellow onion, chopped (300 g)
1 bay leaf
2 tsp. chopped fresh thyme OR 1 tsp. dried thyme
hot paprika (I used crushed red pepper and regular paprika)
1 - 1 1/2 tsp. salt
1/4 cup chopped fresh parsley (I used 1 Tbsp. dried parsley)
2 -3 cups vegetable broth
ground black pepper
Combine the rinsed split peas in a large soup pot with 8 cups water and the chopped celery, onion and carrots, the bay leaf, thyme, and pinch of paprika. Bring to boil and cook briskly for 20 minutes. Lower heat, add 1 tsp. salt, parsley, and vegetable broth, and simmer, covered, for about 40 minutes. The peas should be completely soft.
Remove bay leaf. Taste and add salt if needed. Grind in black pepper. Add more veg broth or water if it's too thick, then puree in blender or with immersion blender.
This soup will thicken up as it cools and then becomes more liquid when it's reheated. But each time it's reheated it will lose water through evaporation, so reheat it with the lid on. Enjoy!
1 lb. dried green split peas
3 stalks celery chopped (200g)
3-4 medium carrots, chopped (225 g)
1 large yellow onion, chopped (300 g)
1 bay leaf
2 tsp. chopped fresh thyme OR 1 tsp. dried thyme
hot paprika (I used crushed red pepper and regular paprika)
1 - 1 1/2 tsp. salt
1/4 cup chopped fresh parsley (I used 1 Tbsp. dried parsley)
2 -3 cups vegetable broth
ground black pepper
Combine the rinsed split peas in a large soup pot with 8 cups water and the chopped celery, onion and carrots, the bay leaf, thyme, and pinch of paprika. Bring to boil and cook briskly for 20 minutes. Lower heat, add 1 tsp. salt, parsley, and vegetable broth, and simmer, covered, for about 40 minutes. The peas should be completely soft.
Remove bay leaf. Taste and add salt if needed. Grind in black pepper. Add more veg broth or water if it's too thick, then puree in blender or with immersion blender.
This soup will thicken up as it cools and then becomes more liquid when it's reheated. But each time it's reheated it will lose water through evaporation, so reheat it with the lid on. Enjoy!
Tuesday, September 27, 2011
Cabbage Soup
From the cookbook, Love Soup, with minor variations:
green cabbage, 1 lb.
olive oil
onion, 8 oz.
1 1/2 cups sliced leeks, white part, about 5 oz.
2 medium carrots, 4 oz.
2 medium stalks celery, 4 oz.
1 medium russet potato, 8 oz.
5 - 6 cups vegetable broth
1 Tbsp. dried dill (or 2-3 Tbsp. fresh)
salt & pepper as needed
Preheat oven to 375. Cut cabbage in wedges, remove core, and slice wedges crosswise. Toss with 1 Tbsp. olive oil and 1 tsp. salt and spread on baking sheet(s). Roast cabbage for 30 to 40 minutes, stirring every 10 minutes or so.
Chop onion medium fine. While cabbage roasts, saute onion and leeks with 2 Tbsp. olive oil on medium heat until they are golden brown, about 20 minutes.
Meanwhile, finely dice carrots, celery and potato. Combine these veggies with broth in a big pot and simmer, covered, for 20 minutes. Then add the cabbage, leeks, and onions to the pot and simmer, covered, for another 20 minutes. Stir in dill and season with salt and pepper. (Optional at this point: stir in 1 cup whole milk. We skipped this.)
Everyone loved this. We had this with fresh sourdough bread and it was very filling and delicious.
It's hard to find a cabbage that is as small as 1 lb., so I roasted a 3 lb. one and we had roasted cabbage as a side dish the first night and we had the soup the second and third nights.
green cabbage, 1 lb.
olive oil
onion, 8 oz.
1 1/2 cups sliced leeks, white part, about 5 oz.
2 medium carrots, 4 oz.
2 medium stalks celery, 4 oz.
1 medium russet potato, 8 oz.
5 - 6 cups vegetable broth
1 Tbsp. dried dill (or 2-3 Tbsp. fresh)
salt & pepper as needed
Preheat oven to 375. Cut cabbage in wedges, remove core, and slice wedges crosswise. Toss with 1 Tbsp. olive oil and 1 tsp. salt and spread on baking sheet(s). Roast cabbage for 30 to 40 minutes, stirring every 10 minutes or so.
Chop onion medium fine. While cabbage roasts, saute onion and leeks with 2 Tbsp. olive oil on medium heat until they are golden brown, about 20 minutes.
Meanwhile, finely dice carrots, celery and potato. Combine these veggies with broth in a big pot and simmer, covered, for 20 minutes. Then add the cabbage, leeks, and onions to the pot and simmer, covered, for another 20 minutes. Stir in dill and season with salt and pepper. (Optional at this point: stir in 1 cup whole milk. We skipped this.)
Everyone loved this. We had this with fresh sourdough bread and it was very filling and delicious.
It's hard to find a cabbage that is as small as 1 lb., so I roasted a 3 lb. one and we had roasted cabbage as a side dish the first night and we had the soup the second and third nights.
Saturday, August 27, 2011
Vegetarian Reuben
Ben perfected this hot sandwich tonight. I'll write this intro, then have him write his original recipe. The kids loved these so much. Jonathan said Daddy should stop being a teacher and open a restaurant called SuperGrill. Bridget said it should be called SuperMaker. Then we asked them if they would like to have it again soon. Jonathan asked how many days were in September. Ben said "30" to which Jonathan replied: "Then I'd like to have it 90 times in September."
Ben's Vegetarian Reuben Recipe:
rye bread with caraway seeds, sliced
1/2 lb. sauerkraut, rinsed
swiss cheese, sliced
Russian dressing
Smart Balance (or butter)
Cooking Directions:
1. Preheat the griddle on medium heat
2. Rinse the sauerkraut in a strainer to reduce the saltiness.
3. Dump the sauerkraut onto the hot griddle and heat it until most of the water evaporates.
4. While the sauerkraut is heating butter 4 slices of rye bread on one side.
5. Remove the sauerkraut from the griddle and place it next to the stove in a bowl.
6. Place all 4 slices of rye bread butter-side down.
7. Lay one slice of Swiss cheese on each slice of bread (if the slices are large break them in half and put a half on each slice).
8. When the cheese begins to melt, place a layer of sauerkraut (around 1/3 of an inch thick) onto just TWO of the slices.
9. Pour Russian dressing on top of the sauerkraut.
10. Check the two slices of bread that only have cheese on them. If they are golden brown, flip them on top of the the sauerkraut and dressing, closing the sandwich.
11. Remove from griddle and serve.
I usually do this twice, two rounds of grilling to create 4 sandwiches. Feel free to use more cheese or less sauerkraut if that suits you better. I put less sauerkraut on the kids' sandwiches to make them thinner which makes it easier for them to take bites.
Ben's Vegetarian Reuben Recipe:
rye bread with caraway seeds, sliced
1/2 lb. sauerkraut, rinsed
swiss cheese, sliced
Russian dressing
Smart Balance (or butter)
Cooking Directions:
1. Preheat the griddle on medium heat
2. Rinse the sauerkraut in a strainer to reduce the saltiness.
3. Dump the sauerkraut onto the hot griddle and heat it until most of the water evaporates.
4. While the sauerkraut is heating butter 4 slices of rye bread on one side.
5. Remove the sauerkraut from the griddle and place it next to the stove in a bowl.
6. Place all 4 slices of rye bread butter-side down.
7. Lay one slice of Swiss cheese on each slice of bread (if the slices are large break them in half and put a half on each slice).
8. When the cheese begins to melt, place a layer of sauerkraut (around 1/3 of an inch thick) onto just TWO of the slices.
9. Pour Russian dressing on top of the sauerkraut.
10. Check the two slices of bread that only have cheese on them. If they are golden brown, flip them on top of the the sauerkraut and dressing, closing the sandwich.
11. Remove from griddle and serve.
I usually do this twice, two rounds of grilling to create 4 sandwiches. Feel free to use more cheese or less sauerkraut if that suits you better. I put less sauerkraut on the kids' sandwiches to make them thinner which makes it easier for them to take bites.
Tuesday, July 26, 2011
Ruixing's Fried Rice
This is my friend Ruixing's recipe. She made it for me and Bridget one day at her house. It's simple but really delicious.
5-6 stalks celery, finely diced
3 eggs
2 cups brown rice
vegetable oil
low-sodium soy sauce
Cook the brown rice according to the package directions. Set aside.
Heat a few tablespoons of oil in a wok. Beat the eggs with about a teaspoon of water and throw them in the wok when it's hot. Make scrambled eggs in the wok, and when they are mostly cooked, add the celery (you can remove the eggs from the wok before adding the celery so they don't get overcooked, but I don't bother). Stir fry the celery, adding more oil if necessary, until it's becoming translucent. Add in the cooked rice, a bit more oil, and some soy sauce. Stir fry until it's fried rice (a few minutes) and add the egg back in if you took it out.
I go easy on the soy sauce, tasting as I go toward the end. She doesn't use a lot when she makes it.
You could add in other ingredients, but it's best as it is here. I've tried adding mushrooms and green onions before, and it took away from the celery.
5-6 stalks celery, finely diced
3 eggs
2 cups brown rice
vegetable oil
low-sodium soy sauce
Cook the brown rice according to the package directions. Set aside.
Heat a few tablespoons of oil in a wok. Beat the eggs with about a teaspoon of water and throw them in the wok when it's hot. Make scrambled eggs in the wok, and when they are mostly cooked, add the celery (you can remove the eggs from the wok before adding the celery so they don't get overcooked, but I don't bother). Stir fry the celery, adding more oil if necessary, until it's becoming translucent. Add in the cooked rice, a bit more oil, and some soy sauce. Stir fry until it's fried rice (a few minutes) and add the egg back in if you took it out.
I go easy on the soy sauce, tasting as I go toward the end. She doesn't use a lot when she makes it.
You could add in other ingredients, but it's best as it is here. I've tried adding mushrooms and green onions before, and it took away from the celery.
Saturday, July 23, 2011
Sesame Noodles
We found this recipe in a children's book about Chinese and Japanese cooking. Ben wanted to try it, so we made it tonight with a few minor changes, and it was so good.
Here's how we made it:
Ingredients:
one box angel hair pasta (12-16 oz.)
1/2 cup water
1/3 cup low sodium soy sauce
1/4 cup sesame oil
2 Tbsp. brown sugar
2 Tbsp. rice vinegar
4 cloves garlic, minced
some ground black pepper
4 scallions (green onions), sliced thinly
1 red pepper, diced
Cook pasta in salted water according to box directions. Angel hair pasta cooks quickly! Meanwhile, in a medium bowl whisk together the water, soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, and ground black pepper. Heat up your wok or large saute pan. Drain the pasta. Stir fry the red pepper in the soy sauce mixture for about one or two minutes, then add in the pasta and scallions. Stir fry for about two more minutes and serve.
An optional add-in from the recipe book was some toasted sesame seeds as a garnish.
Here's how we made it:
Ingredients:
one box angel hair pasta (12-16 oz.)
1/2 cup water
1/3 cup low sodium soy sauce
1/4 cup sesame oil
2 Tbsp. brown sugar
2 Tbsp. rice vinegar
4 cloves garlic, minced
some ground black pepper
4 scallions (green onions), sliced thinly
1 red pepper, diced
Cook pasta in salted water according to box directions. Angel hair pasta cooks quickly! Meanwhile, in a medium bowl whisk together the water, soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, and ground black pepper. Heat up your wok or large saute pan. Drain the pasta. Stir fry the red pepper in the soy sauce mixture for about one or two minutes, then add in the pasta and scallions. Stir fry for about two more minutes and serve.
An optional add-in from the recipe book was some toasted sesame seeds as a garnish.
Saturday, July 9, 2011
Black Bean Burritos
A friend of mine made these for us after Clara was born. I've modified the recipe a bit and I think it's pretty good! When I served it on fourth of July weekend when the Buffalonians were visiting, Soumaila took seconds. I was told that is a big compliment!
3 large garlic cloves, whole and unpeeled
1 t cumin - I used half ground and half cumin seeds. Using whole seeds really livens up the flavor, IMO!
1 t dried oregano
1 14oz can diced tomatoes
1/2 jalapeno pepper or to taste (I used a couple tsp jarred jalapeno)
1/2 t salt
4 C (2 cans) black beans and 2 cups corn OR 3 cans / 6 C blackbeans
10 8-inch tortillas (approximately)
1 C shredded cheddar cheese
sour cream and/or salsa
Preheat the oven to 400 degrees. Grease a 9x13 baking dish (or two).
Heat garlic in a dry skillet (or stock pot in order to do everything in one pot) over medium heat for 15 min or until skin is charred to a chocolate brown color and soft. Turn the cloves often to brown all sides. When garlic is done, remove and set aside. Off the heat, add cumin and oregano to the hot skillet to toast. (The first time I did this in the hot pan without waiting, they burned almost immediately, so work fast and probably best to wait a few minutes so the pan isn't quite as hot. Especially with the ground spices, it takes almost no time.) Set aside.
In a separate bowl with an immersion blender or in a blender, or in the same pot with an immersion blender (my preference to save dishes - but watch for the tomatoes to sputter and splash if the pan is still really hot!) add the tomatoes and jalapenos and blend them up for about 15 seconds. Then peel the garlic cloves when cool enough to handle and add to pot with other spices and salt. Blend again for 15 seconds or until smooth. Add beans (drain if canned; use some or all of the liquid if you cooked them yourself) and corn to the tomato sauce. Simmer on med for 15-20 minutes until thickened.
Pour about 1/3 C of bean mixture into tortilla shells. Wrap up and place seam side down in the baking dish. Sprinkle with cheese. Bake for 15 minutes.
Top with sour cream and/or salsa.
My friend told me that she also makes double batches and freezes the filling for later. It will also thicken up some more if you refrigerate it before assembling the burritos (in case you want to make it ahead to save time.)
I've also made this with chopped chicken added in for my meat-loving husband.
3 large garlic cloves, whole and unpeeled
1 t cumin - I used half ground and half cumin seeds. Using whole seeds really livens up the flavor, IMO!
1 t dried oregano
1 14oz can diced tomatoes
1/2 jalapeno pepper or to taste (I used a couple tsp jarred jalapeno)
1/2 t salt
4 C (2 cans) black beans and 2 cups corn OR 3 cans / 6 C blackbeans
10 8-inch tortillas (approximately)
1 C shredded cheddar cheese
sour cream and/or salsa
Preheat the oven to 400 degrees. Grease a 9x13 baking dish (or two).
Heat garlic in a dry skillet (or stock pot in order to do everything in one pot) over medium heat for 15 min or until skin is charred to a chocolate brown color and soft. Turn the cloves often to brown all sides. When garlic is done, remove and set aside. Off the heat, add cumin and oregano to the hot skillet to toast. (The first time I did this in the hot pan without waiting, they burned almost immediately, so work fast and probably best to wait a few minutes so the pan isn't quite as hot. Especially with the ground spices, it takes almost no time.) Set aside.
In a separate bowl with an immersion blender or in a blender, or in the same pot with an immersion blender (my preference to save dishes - but watch for the tomatoes to sputter and splash if the pan is still really hot!) add the tomatoes and jalapenos and blend them up for about 15 seconds. Then peel the garlic cloves when cool enough to handle and add to pot with other spices and salt. Blend again for 15 seconds or until smooth. Add beans (drain if canned; use some or all of the liquid if you cooked them yourself) and corn to the tomato sauce. Simmer on med for 15-20 minutes until thickened.
Pour about 1/3 C of bean mixture into tortilla shells. Wrap up and place seam side down in the baking dish. Sprinkle with cheese. Bake for 15 minutes.
Top with sour cream and/or salsa.
My friend told me that she also makes double batches and freezes the filling for later. It will also thicken up some more if you refrigerate it before assembling the burritos (in case you want to make it ahead to save time.)
I've also made this with chopped chicken added in for my meat-loving husband.
Thursday, October 28, 2010
Pasta with Butter, Sage, and Parmesan
originally from the New York Times
I found this online while looking for a tasty way to use some of our fresh sage from our beautiful sage plant in our garden. It is husband- and kid-approved.
1 lb. cut pasta, such as ziti or rotini
salt and freshly ground black pepper
2-3 tbsp. butter
30-40 fresh sage leaves
1 cup (or more) freshly grated Parmigiano-Reggiano
1. Bring big pot of salted water to a boil and add pasta. Cook until pasta is almost al dente.
2. Meanwhile, melt butter over medium heat and add sage leaves. Cook until butter is brown and sage leaves shrivel, then turn heat to very low. (You can do this step in a small skillet, like I do, or as the recipe suggests - in a pot large enough to hold all the pasta.)
3. When pasta is just about done, scoop out about 1 cup of pasta water. Drain the pasta, and either return it to the original pasta pot (like me) or pour it into the big pot with the butter and sage and raise heat to medium. (If you're with me, pour the butter and sage over the pasta and turn the heat on medium.) Add about 3/4 cup of the pasta water and stir about 1 minute, until most of water is absorbed.
4. Stir in the cheese and the sauce will become creamy. You can thin it with more pasta water if necessary. Season to taste with black pepper and serve.
I found this online while looking for a tasty way to use some of our fresh sage from our beautiful sage plant in our garden. It is husband- and kid-approved.
1 lb. cut pasta, such as ziti or rotini
salt and freshly ground black pepper
2-3 tbsp. butter
30-40 fresh sage leaves
1 cup (or more) freshly grated Parmigiano-Reggiano
1. Bring big pot of salted water to a boil and add pasta. Cook until pasta is almost al dente.
2. Meanwhile, melt butter over medium heat and add sage leaves. Cook until butter is brown and sage leaves shrivel, then turn heat to very low. (You can do this step in a small skillet, like I do, or as the recipe suggests - in a pot large enough to hold all the pasta.)
3. When pasta is just about done, scoop out about 1 cup of pasta water. Drain the pasta, and either return it to the original pasta pot (like me) or pour it into the big pot with the butter and sage and raise heat to medium. (If you're with me, pour the butter and sage over the pasta and turn the heat on medium.) Add about 3/4 cup of the pasta water and stir about 1 minute, until most of water is absorbed.
4. Stir in the cheese and the sauce will become creamy. You can thin it with more pasta water if necessary. Season to taste with black pepper and serve.
Tuesday, August 24, 2010
The Best Cranberry Chutney on Earth!
I was just eating this again the other day and it is sooo delicious. Everyone must try it!
Cranberry Chutney
3 C cranberries
1/2 C nuts (I usually use pecans)
1/2 C sucanat or rapadura
2 t sea salt
1/4 C whey
1/2 C prune juice (I've never used prune, but just whatever juice I have on hand.)
1 t cinnamon
1/2 t ground gloves
juice from one orange (I do about 2-3 Tbs of prepared OJ)
juice from half lemon (about 1 Tbs)
Pulse all the above in food processor
Stir in 1/2 C raisins
Cover and leave at room temperature for 48 hours then refrigerate.
Cranberry Chutney
3 C cranberries
1/2 C nuts (I usually use pecans)
1/2 C sucanat or rapadura
2 t sea salt
1/4 C whey
1/2 C prune juice (I've never used prune, but just whatever juice I have on hand.)
1 t cinnamon
1/2 t ground gloves
juice from one orange (I do about 2-3 Tbs of prepared OJ)
juice from half lemon (about 1 Tbs)
Pulse all the above in food processor
Stir in 1/2 C raisins
Cover and leave at room temperature for 48 hours then refrigerate.
Sunday, March 21, 2010
Quick Bean & Bulgur Pilaf
This was a recipe I made when Rebecca and Annie visited last weekend, and they asked me to post it. It is from The New Whole Grains Cookbook by Robin Asbell. It can also be made with couscous.
2 Tbsp. olive oil
1 large carrot, diced
1 large onion, chopped (about 2 cups)
2 cloves garlic, minced
1 14-oz. can diced tomatoes, with juice
1/2 tsp. ground black pepper
3/4 tsp. salt
1 15-oz. can chickpeas
1 1/4 cups vegetable broth
1 cup bulgur or whole wheat couscous
1/2 cup chopped fresh parsley (I used 2 Tbsp. dried parsley)
4 oz. aged cheese, shredded (I used a parmesan-romano mix)
Heat the olive oil in a large saucepan with a tight-fitting lid. Add the carrot and onion and saute over medium heat until soft and golden. Add the garlic, tomatoes, pepper, salt, and beans. Saute, stirring gently, until heated through. Add the broth, push veggies to the sides, and bring liquid to full boil. Add bulgur, stir, and return to full boil. Cover tightly, reduce heat, and simmer for 10 minutes, then remove from heat. (If using couscous, add it to the pot, stir once quickly, cover tightly, and remove from heat.) Let the pot stand at room temp. for 10 minutes to absorb the liquids and flavors. Add parsley, fluff with a fork, and top with cheese.
2 Tbsp. olive oil
1 large carrot, diced
1 large onion, chopped (about 2 cups)
2 cloves garlic, minced
1 14-oz. can diced tomatoes, with juice
1/2 tsp. ground black pepper
3/4 tsp. salt
1 15-oz. can chickpeas
1 1/4 cups vegetable broth
1 cup bulgur or whole wheat couscous
1/2 cup chopped fresh parsley (I used 2 Tbsp. dried parsley)
4 oz. aged cheese, shredded (I used a parmesan-romano mix)
Heat the olive oil in a large saucepan with a tight-fitting lid. Add the carrot and onion and saute over medium heat until soft and golden. Add the garlic, tomatoes, pepper, salt, and beans. Saute, stirring gently, until heated through. Add the broth, push veggies to the sides, and bring liquid to full boil. Add bulgur, stir, and return to full boil. Cover tightly, reduce heat, and simmer for 10 minutes, then remove from heat. (If using couscous, add it to the pot, stir once quickly, cover tightly, and remove from heat.) Let the pot stand at room temp. for 10 minutes to absorb the liquids and flavors. Add parsley, fluff with a fork, and top with cheese.
Friday, January 8, 2010
Carrot & Coriander Soup
This recipe is from my friend, Allison, who made this soup for me when I visited her a few months ago.
Serves 4
1 tsp. canola oil (or whatever oil you prefer)
1 lb. carrots, peeled and sliced in large chunks
1 large onion, sliced in wide rings
1 tsp. ground coriander
32 oz. vegetable or chicken broth*
Saute the carrots, onion, and coriander in the oil about 5 minutes. Add the broth, cover, and bring to a boil. Simmer, covered, until vegetables are tender. Blend in the pot with an immersion blender, or pour into a blender. Blend until totally smooth. If you removed it to a blender, pour it back into the pot and keep warm. Serve warm.
Allison served this with fancy grilled cheese sandwiches - Raclete on ciabatta and Drunken Goat on ciabatta - and both were fantastic.
*Making your own vegetable broth is super easy. I made 2 quarts, so I used 2 1/4 quarts water, one bay leaf, 1 tbsp. peppercorns, 2 carrots in big chunks, 2 onions in large wedges, 3 stalks celery in big pieces, and about 1 tsp. of finely diced candied ginger (optional). I also added in the innermost papery skin of the onions, because I read somewhere that the pigment in the onion skin will add a nice color to the broth. It worked! I covered it, brought it all to a boil, and then simmered it for about 45 minutes. I added 1 tsp. salt at the very end. Add salt to taste. Then I strained it through a fine mesh strainer into a big bowl, let it cool, then portioned into 2 1-quart containers.
Serves 4
1 tsp. canola oil (or whatever oil you prefer)
1 lb. carrots, peeled and sliced in large chunks
1 large onion, sliced in wide rings
1 tsp. ground coriander
32 oz. vegetable or chicken broth*
Saute the carrots, onion, and coriander in the oil about 5 minutes. Add the broth, cover, and bring to a boil. Simmer, covered, until vegetables are tender. Blend in the pot with an immersion blender, or pour into a blender. Blend until totally smooth. If you removed it to a blender, pour it back into the pot and keep warm. Serve warm.
Allison served this with fancy grilled cheese sandwiches - Raclete on ciabatta and Drunken Goat on ciabatta - and both were fantastic.
*Making your own vegetable broth is super easy. I made 2 quarts, so I used 2 1/4 quarts water, one bay leaf, 1 tbsp. peppercorns, 2 carrots in big chunks, 2 onions in large wedges, 3 stalks celery in big pieces, and about 1 tsp. of finely diced candied ginger (optional). I also added in the innermost papery skin of the onions, because I read somewhere that the pigment in the onion skin will add a nice color to the broth. It worked! I covered it, brought it all to a boil, and then simmered it for about 45 minutes. I added 1 tsp. salt at the very end. Add salt to taste. Then I strained it through a fine mesh strainer into a big bowl, let it cool, then portioned into 2 1-quart containers.
Friday, October 23, 2009
Whole Wheat Sourdough Blueberry Muffins
This is a somewhat specialized recipe because it requires sourdough starter. What I really like about it though is that it is a recipe for "discarded" starter, not active starter. A great way to keep from drowning in starter and not let it go to waste! I've adapted the recipe to include soaking of the whole wheat flour in order to eliminate phytates and make it more nourishing. I've also subbed out the oil and sugar for healthier alternatives. (I've been making it with a white flour starter, but a whole wheat starter would surely work just as well.)
Ingredients:
1 C sourdough starter (discarded/refrigerated starter)
1 C whole wheat flour (sift flour prior to measuring)
1 egg
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon (optional)
1/4 melted coconut oil or melted butter
1/2 C honey
1 tsp baking soda
~1/2 C blueberries
Method:
In a stand mixer, combine sourdough starter and whole wheat flour. Once the two are thoroughly combined, cover the dough with plastic wrap ensuring that none of it is exposed to the air. Let sit at room temperature for 12-24 hours.
The dough will rise some while it sits. If any of it has gotten exposed to the air and gotten dry, just remove those bits so you don't have little dough nuggets in your final product.
12-24 hours later, preheat the oven to 400 degrees. Prepare a muffin pan with papers or grease the cups.
In a separate bowl, mix together all other ingredients except for blueberries and baking soda. Then add those to the dough in the mixer's bowl and mix together. Once all the ingredients are mixed and have come together as a batter, sprinkle the baking soda in the bowl and mix batter again briefly to incorporate. Fold in blueberries and scoop into prepared muffin pan.
Bake for 20 min. Makes 8-12 muffins.
I have also made this recipe as pumpkin muffins. Instead of blueberries, mix in 1/2 C pumpkin puree (I add it to the same bowl in which I'm mixing the egg, honey, oil etc.). In addition to the cinnamon, I also added about 1/4 tsp ground cloves, 1/4 tsp ground coriander and 1/4 tsp ground nutmeg. Adjust spices to your liking,
Monday, March 9, 2009
Eggplant Casserole
We make this on pasta night. So far the kids choose to not eat this. They have meatballs with their pasta.
2 tbsp. olive oil
1 med. eggplant, in 1-inch cubes
1 med. onion, chopped
1 med. green pepper, chopped
1 cup sliced white mushrooms
3 cloves garlic, minced
1 14.5 oz. can diced tomatoes
1 8 oz. can tomato sauce
1/2 cup capers (optional)
2 tbsp. dried parsley
1 tsp. each dried oregano and thyme
salt and pepper to taste
1 cup shredded parmesan cheese
Preheat oven to 375.
Heat oil in large saucepan on medium heat. Add eggplant and cook until softened, about 10 minutes, stirring constantly to prevent sticking. Remove from heat; add all ingredients except cheese. Transfer mixture to shallow casserole dish and sprinkle with cheese. Bake uncovered for 45 minutes.
2 tbsp. olive oil
1 med. eggplant, in 1-inch cubes
1 med. onion, chopped
1 med. green pepper, chopped
1 cup sliced white mushrooms
3 cloves garlic, minced
1 14.5 oz. can diced tomatoes
1 8 oz. can tomato sauce
1/2 cup capers (optional)
2 tbsp. dried parsley
1 tsp. each dried oregano and thyme
salt and pepper to taste
1 cup shredded parmesan cheese
Preheat oven to 375.
Heat oil in large saucepan on medium heat. Add eggplant and cook until softened, about 10 minutes, stirring constantly to prevent sticking. Remove from heat; add all ingredients except cheese. Transfer mixture to shallow casserole dish and sprinkle with cheese. Bake uncovered for 45 minutes.
Monday, December 1, 2008
Cranberry Sauce
Jonathan and I made this on Friday and it was so much better than the cranberry sauce from the can. Wendy made her own for the Fractivus dinner, and she added lemon rind and candied ginger - it was so delicious.
But here is the recipe Jonathan and I followed:
1 cup water
1 cup sugar
2 cups fresh cranberries
Put the water and sugar into a small saucepan on medium heat. Stir until the sugar is dissolved. Bring it to a boil and then boil for 5 minutes. Add the cranberries and bring it back up to a boil. Gently boil for 4 to 5 minutes for a thin, gravy-like consistency, or for 12 to 15 minutes if you want to pour it into a mold. Go for somewhere in between if you want it thick but not molded. If you do use a mold, make sure to chill it for a while.
But here is the recipe Jonathan and I followed:
1 cup water
1 cup sugar
2 cups fresh cranberries
Put the water and sugar into a small saucepan on medium heat. Stir until the sugar is dissolved. Bring it to a boil and then boil for 5 minutes. Add the cranberries and bring it back up to a boil. Gently boil for 4 to 5 minutes for a thin, gravy-like consistency, or for 12 to 15 minutes if you want to pour it into a mold. Go for somewhere in between if you want it thick but not molded. If you do use a mold, make sure to chill it for a while.
Monday, November 3, 2008
Spicy Baked Macaroni
This is a recipe from Everyday Italian. It is vegetarian and spicy - I think Colin will like this one. Although he will probably at least double the red pepper flakes.
1 lb. elbow macaroni pasta
olive oil
salt
1/2 lbs. sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
1 14.5 oz. can diced tomatoes
1 10 oz. package frozen spinach, thawed and drained
1/2 tsp. red pepper flakes
1/2 cup bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup grated Romano, plus 1/3 cup
2 tbsp. butter, softened, plus 2 tbsp.
12 oz. (approx. 2 cups) mozzarella, cubed
1/4 tsp. ground nutmeg
Preheat oven to 350 degrees. Cook macaroni in a large pot of salted water, about 8 minutes. Drain pasta. Meanwhile, in a large skillet, heat about 3 tbsp. olive oil. Add mushrooms, garlic, and onion. Cook about 7 minutes, then add tomatoes, spinach and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.
In a small bowl, mix breadcrumbs, 1/4 cup Parmesan and 1/4 cup Romano. Grease a 9 x 13 baking dish with 2 tbsp. butter. Sprinkle half of this mixture inside the baking dish to coat.
In a large bowl, combine the vegetable mixture with the cooked macaroni, cubed mozzarella, 1/3 cup Parmesan, 1/3 cup Romano, and the nutmeg. Spoon into prepared baking dish and top with remaining breadcrumb mixture. Dot top with 2 tbsp. of butter, cut into small pieces. Bake until top is golden brown, 30 to 40 minutes.
1 lb. elbow macaroni pasta
olive oil
salt
1/2 lbs. sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
1 14.5 oz. can diced tomatoes
1 10 oz. package frozen spinach, thawed and drained
1/2 tsp. red pepper flakes
1/2 cup bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup grated Romano, plus 1/3 cup
2 tbsp. butter, softened, plus 2 tbsp.
12 oz. (approx. 2 cups) mozzarella, cubed
1/4 tsp. ground nutmeg
Preheat oven to 350 degrees. Cook macaroni in a large pot of salted water, about 8 minutes. Drain pasta. Meanwhile, in a large skillet, heat about 3 tbsp. olive oil. Add mushrooms, garlic, and onion. Cook about 7 minutes, then add tomatoes, spinach and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.
In a small bowl, mix breadcrumbs, 1/4 cup Parmesan and 1/4 cup Romano. Grease a 9 x 13 baking dish with 2 tbsp. butter. Sprinkle half of this mixture inside the baking dish to coat.
In a large bowl, combine the vegetable mixture with the cooked macaroni, cubed mozzarella, 1/3 cup Parmesan, 1/3 cup Romano, and the nutmeg. Spoon into prepared baking dish and top with remaining breadcrumb mixture. Dot top with 2 tbsp. of butter, cut into small pieces. Bake until top is golden brown, 30 to 40 minutes.
Wednesday, October 22, 2008
Pasta with Diced Tomatoes and Cannellini Beans
This recipe is really easy and yummy.
1 lb. pasta - we usually use rotini or ziti
1 14.5 oz. can diced tomatoes
1 14.5 oz. can cannellini beans (white kidney beans), rinsed and drained
a few cloves of garlic, minced
olive oil
basil, oregano, salt and pepper to taste
Heat the water for the pasta - be sure to add a few tbsp. of salt. Once the water is boiling, add the pasta. Then while the pasta is cooking, heat a large saute pan or deep skillet with about 3 tbsp. of olive oil over medium heat. Add minced garlic and saute for about two minutes. Then add the diced tomatoes (including juice), beans, and spices to taste. Heat through, about 4 - 5 minutes.
When pasta is done, drain it and put it directly into the tomato bean pan. Toss it together and let it heat through for a minute. I serve this with a little more olive oil drizzled over the top and some parmesan cheese.
1 lb. pasta - we usually use rotini or ziti
1 14.5 oz. can diced tomatoes
1 14.5 oz. can cannellini beans (white kidney beans), rinsed and drained
a few cloves of garlic, minced
olive oil
basil, oregano, salt and pepper to taste
Heat the water for the pasta - be sure to add a few tbsp. of salt. Once the water is boiling, add the pasta. Then while the pasta is cooking, heat a large saute pan or deep skillet with about 3 tbsp. of olive oil over medium heat. Add minced garlic and saute for about two minutes. Then add the diced tomatoes (including juice), beans, and spices to taste. Heat through, about 4 - 5 minutes.
When pasta is done, drain it and put it directly into the tomato bean pan. Toss it together and let it heat through for a minute. I serve this with a little more olive oil drizzled over the top and some parmesan cheese.
Thursday, October 9, 2008
Roasted Butternut Squash
Here is how I make a side dish out of butternut squash:
Preheat oven to 350 degrees. Peel the squash with a veggie peeler. Cut it into approximately 1 to 1 1/2 in. cubes, discarding seeds and pulp in the center. Put the pieces into a greased baking dish and bake for 20 minutes. Check a piece to see if it is tender all the way through. If not, bake for an additional 10 minutes and check again.
I then puree the pieces in my food processor, adding some brown sugar and butter. It is also delicious without anything added.
My friend Wendy leaves the pieces intact, but sprinkles salt and pepper on them and sometimes a little olive oil.
Preheat oven to 350 degrees. Peel the squash with a veggie peeler. Cut it into approximately 1 to 1 1/2 in. cubes, discarding seeds and pulp in the center. Put the pieces into a greased baking dish and bake for 20 minutes. Check a piece to see if it is tender all the way through. If not, bake for an additional 10 minutes and check again.
I then puree the pieces in my food processor, adding some brown sugar and butter. It is also delicious without anything added.
My friend Wendy leaves the pieces intact, but sprinkles salt and pepper on them and sometimes a little olive oil.
Monday, September 22, 2008
Lentil and Rice Pilaf
This recipe makes enough to serve as an entree for four people, or it could be a side dish for a few nights. It has a wonderful Middle Eastern flavor - even Jonathan likes it! We got this from a website originally and have altered it a bit.
4 tbsp. olive or canola oil
1 med. onion, chopped
3 garlic cloves, minced
2 tsp. ground cumin
3/4 tsp. ground cinnamon
1/2 tsp. ground allspice (very important)
2 14-oz. cans vegetable broth (or chicken broth)
3/4 cup dried lentils, rinsed and picked over
3/4 cup long-grain white rice
Heat oil in saucepan over medium-high heat. Add onion, garlic, cumin, cinnamon and allspice. Saute until onion softens. Add broth, lentils and rice. Bring to a boil, then reduce heat to low and cover the pan. Simmer until liquid is absorbed and rice and lentils are tender.
Variation: If you want to substitute long-grain brown rice for the white rice, add additional broth (from 1/4 to 1/2 cup) and allow for additional cooking time.
4 tbsp. olive or canola oil
1 med. onion, chopped
3 garlic cloves, minced
2 tsp. ground cumin
3/4 tsp. ground cinnamon
1/2 tsp. ground allspice (very important)
2 14-oz. cans vegetable broth (or chicken broth)
3/4 cup dried lentils, rinsed and picked over
3/4 cup long-grain white rice
Heat oil in saucepan over medium-high heat. Add onion, garlic, cumin, cinnamon and allspice. Saute until onion softens. Add broth, lentils and rice. Bring to a boil, then reduce heat to low and cover the pan. Simmer until liquid is absorbed and rice and lentils are tender.
Variation: If you want to substitute long-grain brown rice for the white rice, add additional broth (from 1/4 to 1/2 cup) and allow for additional cooking time.
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