What you will need:
1 heavy, non-aluminum pot or saucepan
2 quarts pasteurized or raw (not ultra-pasteurized) goat milk
1 tsp salt
1 clove finely minced garlic
1/8 tsp M4001 culture, a fairly common "farmhouse" or "chevre" culture
1/8 tsp. liquid vegetarian rennet or 1/8 rennet tablet, mixed or dissolved into 1 tablespoon water
If using pasteurized milk, you will also need 1/8 tsp calcium chloride
Cheesecloth, fine mesh sieve, or cheese mold*
Optional: Extra salt, fresh herbs, or other condiments for rolling (thyme, oregano, marjoram, mint, rosemary, lemon zest, chopped olives, sundried tomatoes, etc.)
Procedure:
1. Add the milk to the pot and stir in salt and garlic. Heat to 86-90°F (this goes very quickly, be alert!)
2. Remove from the heat to stir in the culture, using 20 gentle strokes. Wait three minutes.
3. If necessary, add calcium chloride water. Stir.
4. Add rennet water, stir and cover. Let stand at room temperature (68-72˚F -ish) at least 12 hours and up to 24 hours.
5. Ladle the creamy curd (which looks like yogurt) into molds* on a draining rack, or a fine mesh sieve, or a cheesecloth-lined colander. Drain about 12 hours at room temperature. Remove whey and, if necessary, continue draining 12 hours. Depending on how creamy or hard you want your cheese, draining time will vary greatly. In the past, I have drained it for only a total of 24 hours and ended up with a very creamy, spreadable cheese. If drained for a total of 72 hours, the texture will be much more crumbly, like feta.
6. Unmold and place on draining rack and (optional) sprinkle with salt on all sides. If desired, dry cheeses on a bamboo mat or wire rack on a cookie sheet for 24 hours.
7. Roll in desired herbs or condiments. Wrap in cheese papers (waxed paper side in, shiny side out), or parchment paper, or simply tupperware or ziplock bags. Refrigerate and enjoy any time. Use any leftover whey to make fresh bread, preserve produce with lactic fermentation, or to boil pasta, veggies, etc.
MMMMMmmmmmm
* No need to buy a cheese mold. You can make a homemade cheese mold out of any number of household items. Old yogurt containers work well, as can an old plastic food-storage container. Avoid using reactive metals that may leach into the cheese. You'll need to punch or drill holes into your container if it doesn't already have some, so that liquid can drain from the cheese. Crudely shaped holes cut with scissors can work if you are using an old yogurt container or similarly thin plastic. Holes should be placed at the bottom and sides of the container.
Showing posts with label savory. Show all posts
Showing posts with label savory. Show all posts
Sunday, July 22, 2012
Sunday, October 23, 2011
Tuesday, October 11, 2011
Vegetable "Spaghetti"
1 Spaghetti Squash, halved
1 tbsp olive oil
3 large cloves garlic
1/2 lb. white mushrooms, diced
1/2 green bell pepper, diced
3 large tomatoes, diced
1 tsp dried oregano
1-2 tsp salt
pepper to taste
1/2 cup chopped fresh basil
1/2 cup grated asiago or romano cheese
Place half of the squash cut-side down in microwaveable bowl. Add about 1/4 cup water. Microwave on high for 10 minutes, or until squash is soft and tender. Scoop out squash into a colander to drain.
Meanwhile, heat the oil in a large sauce pan over medium high heat. Saute peppers and mushrooms until slightly soft. Add garlic, and cook for two minutes. Add tomatoes, oregano, salt, and pepper, and simmer over low heat until most of the juice from the tomatoes and mushrooms has evaporated. Add basil, and cook for a minute or two longer.
Preheat oven to 350˚. Spread half of the spaghetti squash in a medium sized casserole dish. Add a layer of half the tomato sauce evenly over the squash. Repeat. Sprinkle with cheese. Bake for 20-30 minutes, or until the cheese is bubbling. Serve hot.
1 tbsp olive oil
3 large cloves garlic
1/2 lb. white mushrooms, diced
1/2 green bell pepper, diced
3 large tomatoes, diced
1 tsp dried oregano
1-2 tsp salt
pepper to taste
1/2 cup chopped fresh basil
1/2 cup grated asiago or romano cheese
Place half of the squash cut-side down in microwaveable bowl. Add about 1/4 cup water. Microwave on high for 10 minutes, or until squash is soft and tender. Scoop out squash into a colander to drain.
Meanwhile, heat the oil in a large sauce pan over medium high heat. Saute peppers and mushrooms until slightly soft. Add garlic, and cook for two minutes. Add tomatoes, oregano, salt, and pepper, and simmer over low heat until most of the juice from the tomatoes and mushrooms has evaporated. Add basil, and cook for a minute or two longer.
Preheat oven to 350˚. Spread half of the spaghetti squash in a medium sized casserole dish. Add a layer of half the tomato sauce evenly over the squash. Repeat. Sprinkle with cheese. Bake for 20-30 minutes, or until the cheese is bubbling. Serve hot.
Thursday, October 6, 2011
Pappy Eggs
For 1 person. Multiply as necessary.
1/4 tsp oil
1 small clove garlic, minced
1 egg
2 tbsp grated cheddar, swiss, or jack cheese
1/2 tsp paprika
Heat oil in pan over medium-high heat. Add garlic and saute until golden. Crack egg over garlic, and scramble for one minute. Stir in cheese. Continue cooking, if necessary, until egg is fully cooked. Stir in paprika. Season with salt and pepper.
1/4 tsp oil
1 small clove garlic, minced
1 egg
2 tbsp grated cheddar, swiss, or jack cheese
1/2 tsp paprika
Heat oil in pan over medium-high heat. Add garlic and saute until golden. Crack egg over garlic, and scramble for one minute. Stir in cheese. Continue cooking, if necessary, until egg is fully cooked. Stir in paprika. Season with salt and pepper.
Sunday, August 14, 2011
Pasta Chips
These could also be referred to as fried pasta or puffed pasta, but those seem misleading to me. The first because "fried pasta" is generally still a cooked pasta texture; maybe slightly crispy, but still limp. This pasta seems to not be quite as puffed as "puffed pasta" implies, but it does puff when fried slightly.
1 lb. penne, rigatoni, macaroni, or other hollow pasta
salt
1-3 cups corn, canola, or peanut oil for frying
seasonings*
Boil pasta in salted water until tender.
Dehydrate in dryer for several hours at about 130˚F until fairly dry, but not completely hard.
Deep fry in oil (heated over low to medium heat), until pasta puffs, and turns golden.
Remove from oil, and toss with seasonings*
* Any spice combination will likely work quite well on this pasta. I've tried an Italian mixture (rosemary, thyme, and tarragon) and a chili mixture (chili powder, onion powder, garlic powder, cumin). Also, dehydrated cheese powders, marinara sauces, or other sauces are great seasonings.
Wednesday, August 10, 2011
Miso Potato Salad
Boil until tender:
1 lb. fingerling potatoes, coarsely chopped.
In a separate pot, bring to a boil:
6 fresh eggs
Turn off heat and let rest 10 minutes.
Let potatoes and eggs cool a bit.
Remove egg shells, and chop eggs.
Add potatoes and eggs to large bowl.
Combine:
1/4 cup miso
2 tbsp honey
1 tbsp soy sauce
Pour through sieve (to remove soy chunks, if miso is chunky or gritty), onto potatoes and eggs. Stir until the cooked egg yolks have blended with the miso sauce to form a sort of dressing over the potatoes and cooked egg whites. Chill before serving.
1 lb. fingerling potatoes, coarsely chopped.
In a separate pot, bring to a boil:
6 fresh eggs
Turn off heat and let rest 10 minutes.
Let potatoes and eggs cool a bit.
Remove egg shells, and chop eggs.
Add potatoes and eggs to large bowl.
Combine:
1/4 cup miso
2 tbsp honey
1 tbsp soy sauce
Pour through sieve (to remove soy chunks, if miso is chunky or gritty), onto potatoes and eggs. Stir until the cooked egg yolks have blended with the miso sauce to form a sort of dressing over the potatoes and cooked egg whites. Chill before serving.
Thursday, August 4, 2011
Sweet Potato Gnocchi with Sage and Brown Butter
This recipe comes directly from Bon Appetit, and has been used by my family for Christmas Eve dinner every year for nearly 5 years. It is time consuming, but always worth it.
Ingredients:
2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours
1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons (packed) golden brown sugar
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups (about) all purpose flour
1 cup (2 sticks) unsalted butter
6 tablespoons chopped fresh sage plus whole leaves for garnish
Preparation:
Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.
Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.
Yuh-ummmmmmmmm
Groundnut Stew
From Sunday's At Moosewood Restaurant:
2 cups chopped onions
2 tbsp peanut oil
1/2 tsp cayenne or ground dried chiles
1 tsp pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes
3 cups tomato juice
1 cup apple juice
1 tsp salt
1 tsp grated fresh ginger root
1 tbsp chopped fresh cilantro (optional)
2 chopped tomatoes
2 cups chopped okra
1/2 cup peanut butter
Sauté onions in oil for about 10 minutes. Stir in the cayenne and garlic. Sauté for a couple more minutes. Add the cabbage and sweet potatoes, and sauté, covered, for a few more minutes. Mix in juices, salt, ginger, cilantro, and tomatoes. Cover and simmer or about 15 minutes, until sweet potatoes are tender. Add okra and simmer for 5 more minutes. Stir in the peanut butter, turn heat to lowest setting, and simmer until ready to serve. Add more juice or water if stew is too thick.
2 cups chopped onions
2 tbsp peanut oil
1/2 tsp cayenne or ground dried chiles
1 tsp pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes
3 cups tomato juice
1 cup apple juice
1 tsp salt
1 tsp grated fresh ginger root
1 tbsp chopped fresh cilantro (optional)
2 chopped tomatoes
2 cups chopped okra
1/2 cup peanut butter
Sauté onions in oil for about 10 minutes. Stir in the cayenne and garlic. Sauté for a couple more minutes. Add the cabbage and sweet potatoes, and sauté, covered, for a few more minutes. Mix in juices, salt, ginger, cilantro, and tomatoes. Cover and simmer or about 15 minutes, until sweet potatoes are tender. Add okra and simmer for 5 more minutes. Stir in the peanut butter, turn heat to lowest setting, and simmer until ready to serve. Add more juice or water if stew is too thick.
Tuesday, August 2, 2011
Boerenkool Stamppot (Kale and Potatoes)
2 lbs. yellow potatoes
1/2 yellow onion
5 cloves garlic
2 tbsp butter
2 tbsp sour cream
1 lb. fresh kale
salt and pepper to taste
Dice potatoes and onion and toss into a pot. Cover with water, and cook over low heat for 5 minutes. Mince garlic, and add to pot. Cook for 10 minutes.
Meanwhile, finely chop kale, and place in a separate pot, with about a 1/4 cup of water. Cook for about 10 minutes, or until wilted.
Drain water from potatoes. Mash with potato masher, until relatively smooth. Add butter and sour cream, and stir until melted. Toss potatoes with kale. Season with salt and pepper.
1/2 yellow onion
5 cloves garlic
2 tbsp butter
2 tbsp sour cream
1 lb. fresh kale
salt and pepper to taste
Dice potatoes and onion and toss into a pot. Cover with water, and cook over low heat for 5 minutes. Mince garlic, and add to pot. Cook for 10 minutes.
Meanwhile, finely chop kale, and place in a separate pot, with about a 1/4 cup of water. Cook for about 10 minutes, or until wilted.
Drain water from potatoes. Mash with potato masher, until relatively smooth. Add butter and sour cream, and stir until melted. Toss potatoes with kale. Season with salt and pepper.
Saturday, July 9, 2011
Garlic Tops and Morels with Fresh Mayo
Garlic tops are the young above-ground parts of garlic plants. They can be cooked similarly to asparagus: sauteed, steamed, boiled, etc. However, I believe that the very best way to eat them is like french fries; fried with mushrooms and then dipped in homemade mayonnaise.
1 lb. garlic tops
1/2 lb. morel mushrooms (or any other mushroom, if morels are not available)
2 tbsp butter
1 recipe homemade mayonnaise
Loosely chop garlic tops and remove any inedible dried parts. Heat butter over medium high heat in large frying pan with cover. When butter bubbles, add garlic tops. Cover and cook for about 5 minutes, or until softened. Add mushrooms. Continue to cook, covered, for another 5 minutes. Uncover, and finish cooking by sauteing until garlic tops begin to brown and get crispy. Serve hot, as finger food, dipping in mayonnaise as necessary.
1 lb. garlic tops
1/2 lb. morel mushrooms (or any other mushroom, if morels are not available)
2 tbsp butter
1 recipe homemade mayonnaise
Loosely chop garlic tops and remove any inedible dried parts. Heat butter over medium high heat in large frying pan with cover. When butter bubbles, add garlic tops. Cover and cook for about 5 minutes, or until softened. Add mushrooms. Continue to cook, covered, for another 5 minutes. Uncover, and finish cooking by sauteing until garlic tops begin to brown and get crispy. Serve hot, as finger food, dipping in mayonnaise as necessary.
Thursday, July 7, 2011
Spring Greens Salad with Pesto and Poached Eggs
Miners Lettuce, cucumber, green pepper chopped and sprinkled over a base of lettuce leaves.A nest of chopped tomatoes combined with fresh pesto.
A poached egg with parmesan, salt, and pepper sprinkled on top.
Friday, June 24, 2011
Candy Onion Gratin
3 cups chopped candy onions
5 tablespoons butter
4 tbsp milk
1/2 tsp salt
1/8 tsp (or a pinch) nutmeg
1/2 cup grated Emmentaler cheese
1/2 cup plain panko bread crumbs
Melt butter in a large saucepan. Add onions, and cook covered over medium high heat for about 20 minutes, or until soft, stirring frequently. If onions begin to stick to the bottom of the pan, add milk 1 tbsp at a time.
Preheat broiler.
Add salt, nutmeg, and remaining milk to onions, and continue to cook until onions are very soft and creamy, but there is no liquid left in the bottom of the pan. Transfer mixture to casserole dish. Top with grated Emmentaler and panko. Place under the broiler until golden brown, probably not more than 5 minutes (but this varies with each oven).
Serve hot.
5 tablespoons butter
4 tbsp milk
1/2 tsp salt
1/8 tsp (or a pinch) nutmeg
1/2 cup grated Emmentaler cheese
1/2 cup plain panko bread crumbs
Melt butter in a large saucepan. Add onions, and cook covered over medium high heat for about 20 minutes, or until soft, stirring frequently. If onions begin to stick to the bottom of the pan, add milk 1 tbsp at a time.
Preheat broiler.
Add salt, nutmeg, and remaining milk to onions, and continue to cook until onions are very soft and creamy, but there is no liquid left in the bottom of the pan. Transfer mixture to casserole dish. Top with grated Emmentaler and panko. Place under the broiler until golden brown, probably not more than 5 minutes (but this varies with each oven).
Serve hot.
Friday, May 13, 2011
Crepes with Pesto and Caramelized Onions
For Crepes:
1/2 c buckwheat flour
1/2 c all purpose flour
1/4 tsp salt
3 eggs
1/2 c milk
1 tbsp butter plus 1 tsp, melted
1/2 seltzer water
Combine flours, salt, egg, milk, and 1 tbsp butter in blender. Blend until smooth. Let rest at room temperature for 30 minutes, or refrigerate overnight. Meanwhile, prepare fillings.
When ready to cook the crepes, heat 1 tsp butter in a skillet over medium high heat. Whisk seltzer water into crepe batter. Pour about 1/4 cup of batter onto pan, and swirl around to cover pan with an even layer of batter. Cook for 1 or two minutes on each side, until cooked through and edges begin to brown. Stack crepes on plate until ready to fill.
For filling:
Caramelized onions:
3 large onions, halved and sliced thinly
3 tbsp butter
1 tsp salt
pepper to taste
1/2 cup pesto (homemade or pre-made)
3 cups spring greens
For onions, heat butter in large skillet over medium heat. Add onions. Cook covered until soft and translucent. Remove lid and add salt and pepper. Cook until edges begin to blacken and onions are a light caramel color.
To prepare:
Spread a thin layer of pesto onto each crepe. Spoon a line of onions down the middle, and top with greens. Roll up or fold into quarters. Serve!
1/2 c buckwheat flour
1/2 c all purpose flour
1/4 tsp salt
3 eggs
1/2 c milk
1 tbsp butter plus 1 tsp, melted
1/2 seltzer water
Combine flours, salt, egg, milk, and 1 tbsp butter in blender. Blend until smooth. Let rest at room temperature for 30 minutes, or refrigerate overnight. Meanwhile, prepare fillings.
When ready to cook the crepes, heat 1 tsp butter in a skillet over medium high heat. Whisk seltzer water into crepe batter. Pour about 1/4 cup of batter onto pan, and swirl around to cover pan with an even layer of batter. Cook for 1 or two minutes on each side, until cooked through and edges begin to brown. Stack crepes on plate until ready to fill.
For filling:
Caramelized onions:
3 large onions, halved and sliced thinly
3 tbsp butter
1 tsp salt
pepper to taste
1/2 cup pesto (homemade or pre-made)
3 cups spring greens
For onions, heat butter in large skillet over medium heat. Add onions. Cook covered until soft and translucent. Remove lid and add salt and pepper. Cook until edges begin to blacken and onions are a light caramel color.
To prepare:
Spread a thin layer of pesto onto each crepe. Spoon a line of onions down the middle, and top with greens. Roll up or fold into quarters. Serve!
Sunday, April 10, 2011
Spinach Tortillas
It's easy to vary the spices in these tortillas. Spinach goes with many spices, including italian spices, curry spices, and even nutmeg! Just make sure not to overdo the spices, if you stray from the ones listed in this recipe. Tortillas are meant to be a base for other foods, so too much flavor can be overwhelming. (On the other hand, if you feel like serving your tortillas plain, go all out on the spices! But keep in mind that even in this situation there is such a thing as too much.)
Ingredients:
1 tbsp olive oil
2 cups chopped spinach
1/4 cup water
1/4 tsp garlic powder
1 tsp dried basil
1/4 tsp oregano
2 cups white flour (or 1 1/2 white and 1/2 whole wheat)
1/2 tsp baking powder
1/2 tsp salt
1/3 cup lard, shortening, or butter (or a combination)
Over medium-high heat, sauté spinach in olive oil. When it begins to wilt, add water and spices, and cook for 5 more minutes, or until spinach is very soft and wilted. In medium bowl, combine flour, baking powder, and salt. Work in lard, shortening, or butter with pastry cutter or fingers, like for a pie crust. When flour/fat mixture has a crumbly texture, pour in warm spinach mixture, and combine until dough is a cohesive mass. Knead slightly, adding flour if dough seems too sticky to roll out. Break the dough into 8 dough balls, and coat outsides with flour, if still a bit sticky. Working with one dough ball at a time, roll tortillas out on a floured surface, as thin as possible, rolling from the middle to the edges, to form a round tortilla. Cook each tortilla over medium heat on a dry skillet, waiting until pockets of dough puff up, and then flipping the tortilla. Serve hot, or save in a sealed bag, between paper towels to retain softness and prevent condensation.
Ingredients:
1 tbsp olive oil
2 cups chopped spinach
1/4 cup water
1/4 tsp garlic powder
1 tsp dried basil
1/4 tsp oregano
2 cups white flour (or 1 1/2 white and 1/2 whole wheat)
1/2 tsp baking powder
1/2 tsp salt
1/3 cup lard, shortening, or butter (or a combination)
Over medium-high heat, sauté spinach in olive oil. When it begins to wilt, add water and spices, and cook for 5 more minutes, or until spinach is very soft and wilted. In medium bowl, combine flour, baking powder, and salt. Work in lard, shortening, or butter with pastry cutter or fingers, like for a pie crust. When flour/fat mixture has a crumbly texture, pour in warm spinach mixture, and combine until dough is a cohesive mass. Knead slightly, adding flour if dough seems too sticky to roll out. Break the dough into 8 dough balls, and coat outsides with flour, if still a bit sticky. Working with one dough ball at a time, roll tortillas out on a floured surface, as thin as possible, rolling from the middle to the edges, to form a round tortilla. Cook each tortilla over medium heat on a dry skillet, waiting until pockets of dough puff up, and then flipping the tortilla. Serve hot, or save in a sealed bag, between paper towels to retain softness and prevent condensation.
Thursday, March 17, 2011
Guacamole Rice and Beans with Mango Salsa
Serves: 2-3
I realize this picture does not do this recipe justice, but the only camera I had available at the time was the Photobooth camera on my Mac. It really was a beautiful plate...
Mango Salsa:
2 mangos (I like them even if they are still slightly under-ripe and firm)
1/2 red onion
1/2 green bell pepper
1 jalapeño
1 large clove of garlic
juice from 1/2 a lemon (the other half can be used in the guacamole)
1/4 tsp salt
1 tsp brown sugar
1 tbsp vegetable oil
1 tbsp chopped cilantro
Dice mangos, onion, and pepper and toss in medium bowl. Mince jalapeño and garlic and add to bowl. Stir in the lemon juice, salt, and sugar. Heat oil in skillet. Toss in the mango salsa and cook briefly, for about 3 minutes, or until the peppers begin to change color. Remove from skillet and refrigerate until cool.
Black beans:
1 can black beans, or 1 1/2 cups cooked
1 tsp ground cumin
1/2 tsp garlic powder
pinch of cayenne
1 tbsp water
1/4 tsp corn starch
Combine all ingredients in small saucepan. Bring to a simmer. Cook for about 5 minutes, or until sauce begins to thicken. Cool slightly.
Guacamole rice:
2 avocados
3 cloves garlic
1/4 tsp cayenne (or more to taste)
juice from 1/2 a lemon
1/4 tsp salt (this may be too much if you plan to serve the guacamole separate from the rice)
1 cup rice, cooked
Mash avocados, until nearly smooth. Add garlic, cayenne, lemon juice and salt. Add to warm rice, and combine.
Garnish with sprigs of cilantro. Serve rice, beans, and mango salsa on the same plate, and try each combination (rice and beans, salsa and rice, beans and salsa, or all three!) or enjoy separately.
BRUNCH OPTION: Serve with a side of scrambled eggs or topped with a fried egg.
I realize this picture does not do this recipe justice, but the only camera I had available at the time was the Photobooth camera on my Mac. It really was a beautiful plate...
Mango Salsa:
2 mangos (I like them even if they are still slightly under-ripe and firm)
1/2 red onion
1/2 green bell pepper
1 jalapeño
1 large clove of garlic
juice from 1/2 a lemon (the other half can be used in the guacamole)
1/4 tsp salt
1 tsp brown sugar
1 tbsp vegetable oil
1 tbsp chopped cilantro
Dice mangos, onion, and pepper and toss in medium bowl. Mince jalapeño and garlic and add to bowl. Stir in the lemon juice, salt, and sugar. Heat oil in skillet. Toss in the mango salsa and cook briefly, for about 3 minutes, or until the peppers begin to change color. Remove from skillet and refrigerate until cool.
Black beans:
1 can black beans, or 1 1/2 cups cooked
1 tsp ground cumin
1/2 tsp garlic powder
pinch of cayenne
1 tbsp water
1/4 tsp corn starch
Combine all ingredients in small saucepan. Bring to a simmer. Cook for about 5 minutes, or until sauce begins to thicken. Cool slightly.
Guacamole rice:
2 avocados
3 cloves garlic
1/4 tsp cayenne (or more to taste)
juice from 1/2 a lemon
1/4 tsp salt (this may be too much if you plan to serve the guacamole separate from the rice)
1 cup rice, cooked
Mash avocados, until nearly smooth. Add garlic, cayenne, lemon juice and salt. Add to warm rice, and combine.
Garnish with sprigs of cilantro. Serve rice, beans, and mango salsa on the same plate, and try each combination (rice and beans, salsa and rice, beans and salsa, or all three!) or enjoy separately.
BRUNCH OPTION: Serve with a side of scrambled eggs or topped with a fried egg.
Sunday, February 27, 2011
Vegetarian Thanksgiving! Compliments of Michelle Monk
Vegetarian Thanksgiving (Vegan Friendly!)
Your premier source for a great meatless Thanksgiving!
Create mix-and match menus (all recipes are vegan or have vegan options) from the following options. Remember Thanksgiving's roots as a festival meant to give thanks for the abundance of the harvest. Enjoy, share the blessings, and spare the turkeys!
SEASONAL SALADS
Jicama Coleslaw
Jerusalem Artichoke Salad
MAIN DISH OPTIONS
Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing
"Three Sisters" Stew
Pueblo Corn Pie
STUFFINGS, UNSTUFFED
Walnut-Apple Stuffing
Old-Fashioned Potato-Bread Stuffing
Sourdough Stuffing with Pine Nuts and Raisins
SIDE DISHES
Wine and Honey-Glazed Brussels Sprouts
Baked Sweet Potatoes and Apples
Maple and Tarragon Sweet Potatoes
Scalloped Corn
Glazed Baked Onions
Cranberry-Apple Relish
Cranberry Chutney
DESSERTS
Easy Vegan Pumpkin or Squash Pie
Pear and Apple Crumble
JICAMA COLESLAW WITH CITRUS DRESSING
8 to 10 servings
Jicama is a slightly sweet crunchy root vegetable. Ask for it at well stocked supermarkets and produce stands. If you can't find it, substitute crisp white turnip.
3 cups red cabbage, thinly shredded
3 cups white cabbage, thinly shredded
1 cup peeled, matchstick-cut jicama
2 scallions, sliced
Dressing:
1/2 cup organic plain low-fat yogurt or soy yogurt
2 teaspoons prepared mustard
1 teaspoon honey or maple syrup
Juice of 1/2 orange
Juice of 1/2 lime
Freshly ground pepper to taste
Combine the cabbages, jicama, and scallions in a bowl and toss together. Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.
JERUSALEM ARTICHOKE SALAD
8 servings
Jerusalem artichokes are the misnamed underground tubers of a native American sunflower. These brown-skinned, knobby roots are not exactly pretty, but their crunchy texture and unusual flavor (a cross between potato, water chestnut, and turnip) are very pleasant. Sometimes they are labeled as "sunchokes." If all else fails, substitute the crispest turnips you can find.
1 pound Jerusalem artichokes, scrubbed
1 bunch watercress, most stems removed
2 small red or green bell peppers, cut into long, thin strips
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 to 2 scallions, minced
Dressing:
Juice of 2 limes
2 teaspoons honey or maple syrup
2 tablespoons olive oil or a fragrant nut oil
1 medium head red-leaf lettuce
Cherry tomatoes
1/4 cup toasted sunflower seeds
Trim the Jerusalem artichokes of any excessively dark or knobby spots and cut into matchstick-shaped pieces. Combine with the next 5 ingredients in a mixing bowl. Combine the dressing ingredients in a small bowl and stir. Pour over the salad and toss well. Let the salad marinate, refrigerated, for about 2 hours. Before serving, tear the red-leaf lettuce and place in a serving bowl. Add the salad and toss well. Surround the edges of the salad with cherry tomatoes and sprinkle the sunflower seeds over the top.
BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, & ONION STUFFING
Serves: 8
Even those of us who have given up turkey welcome a Thanksgiving dish that has been "stuffed." This satisfying dish makes a handsome centerpiece for the holiday meal.
4 medium-small butternut squashes (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon light olive oil
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage, dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice
Preheat the oven to 375 degrees. Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. Heat the oil in a skillet. Add the onion and garlic and sauté until golden. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through. VARIATION: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.
"THREE SISTERS" STEW
6 servings
In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.
PUEBLO CORN PIE
6 to 8 servings
This layered casserole is adapted from a Native American recipe.
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium green or red bell pepper, diced
1 1/2 cups cooked fresh or thawed frozen corn kernels
2 1/2 cups canned or cooked pinto beans
2 cups chopped ripe tomatoes, or one 16-ounce can diced, tomatoes, lightly drained
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste
Cornmeal topping:
1 1/4 cups cornmeal
1 teaspoon salt
1 cup grated organic Monterey Jack or Cheddar cheese, or equivalent of nondairy cheese, optional
Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden brown. Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat. Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally. Preheat the oven to 375 degrees. Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.
WALNUT-APPLE STUFFING
Serves: 8 or more
Vegetarians won't want to eat stuffing that has been cooked in the bird. Here's a tasty stuffing that bakes separately.
6 cups firmly packed diced whole grain bread
1 1/2 tablespoons light olive oil
1 1/2 cups chopped red onion
1 1/2 cups peeled, diced tart apple
3 bunches scallions, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon each: dried thyme, savory
3/4 teaspoon seasoned salt, more or less to taste
1/2 cup finely chopped walnuts
Freshly ground pepper to taste
1 1/2 cups apple juice
Preheat the oven to 350 degrees. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes. In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container.
OLD-FASHIONED POTATO-BREAD STUFFING
6 servings
This hearty stuffing recalls Thanksgivings of days gone by. You need not stuff it into anything, but simply enjoy it as a side dish.
5 or 6 medium potatoes, cooked or microwaved in their skins
1 cup organic low-fat milk, rice milk, or soymilk
4 average slices whole-grain bread
1 1/2 tablespoons light olive oil
1 cup chopped onion
1 cup chopped celery1/4 cup finely chopped fresh parsley
2 teaspoons Mrs. Dash or other salt-free herb-and spice seasoning mix
Salt and freshly ground black pepper
Preheat the oven to 350 degrees. Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup ofthe milk. Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes. In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender. Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.
SOURDOUGH STUFFING WITH PINE NUTS AND RAISINS
6 to 8 servings
This versatile stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers.
6 cups firmly packed diced whole grain sourdoughbread
1 1/2 tablespoons light olive oil
1 cups chopped red onion
3 scallions, minced
1/4 cup chopped fresh parsley
1/4 teaspoon each: dried thyme and rosemary
1/2 teaspoon seasoned salt, more or less to taste
1/4 cup toasted pine nuts
1/2 cup dark raisins
Freshly ground pepper to taste
1 cup apple or orange juice, or as needed
Preheat the oven to 350 degrees. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Combine the bread cubes with the onion in a mixing bowl. Add all the remaining ingredients except the apple juice and toss together. Sprinkle the juice in slowly, stirring, to moisten the ingredients evenly. Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist.
WINE-GLAZED BRUSSELS SPROUTS
Serves: 8
The slightly sweet glaze makes Brussels sprouts taste deceptively rich.
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons honey or maple syrup
1 1/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch
Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep. In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes. Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.
MAPLE AND TARRAGON SWEET POTATOES
8 to 10 servings
Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.
4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/2 cup maple syrup
1/4 cup nonhydrogenated margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon
Preheat the oven to 350 degrees. Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes, uncovered, or until glazed and golden around the edges.
BAKED SWEET POTATOES AND APPLES
6 or more servings
A cheering winter recipe, and a great side dish for Thanksgiving, it gets its New England character from maple syrup.
4 large sweet potatoes
2 tablespoons non-hydrogenated margarine, melted
1/2 cup maple syrup
2 large apples, peeled, cored, and thinly sliced
Cinnamon
Ground cloves
1/2 cup apple juice
Preheat the oven to 350 degrees. Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices. Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.
SCALLOPED CORN
4 to 6 servings
Here's a tasty dish that features the classic American crop.
1 tablespoon light olive oil
1 large onion, chopped
1 large green bell pepper, finely diced
2 medium firm ripe tomatoes, chopped
1 1/2 tablespoons unbleached white flour
1/4 teaspoon paprika
A few grains cayenne pepper
1 cup low-fat milk or soymilk
3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels
Salt and freshly ground black pepper
1 tablespoon nonhydrogenated margarine, melted
1 cup soft whole grain bread crumbs
Preheat the oven to 350 degrees. Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften. Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper. Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once.
GLAZED BAKED ONIONS
8 servings
Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions.
1 cup homemade or canned vegetable stock
1/4 cup honey or maple syrup
1 tablespoon nonhydrogenated margarine
Pinch each: dried rosemary and thyme, and ground nutmeg
4 large Vidalia or pure white onions
Wheat germ for topping
Preheat the oven to 375 degrees. Combine all the ingredients except the last 2 in a small sauce pan. Heat gently, stirring, until the margarine and honey are smoothly blended. Remove from the heat. Peel the outer skin from the onions and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they will stand steadily in a baking dish. Arrange the onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them. Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions. Sprinkle the onions with wheat germ and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.
CRANBERRY-APPLE RELISH
8 or more servings
This relish adds vivid color to fall harvest meals, and is a nice change of pace from jellied cranberry sauces for holiday meals.
12-ounce bag fresh cranberries
4 sweet cooking apples (such as Cortland), peeled and diced
1/2 cup light brown sugar or Sucanat
1/4 cup apple juice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of allspice or nutmeg
1/4 cup golden raisins
Combine all the ingredients except the raisins in a large saucepan. Stir together; bring to a simmer, then simmer gently, covered until the cranberries have burst and the apples are tender, about 20 to 25 minutes. Stir in the raisins and allow to cool, uncovered. Transfer to a serving container and serve at room temperature.
CRANBERRY CHUTNEY
8 servings
If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate!
12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange juice, preferably fresh
1/2 cup chopped dried apricots
1 teaspoon freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 to 4 tablespoons honey or maple syrup, to taste
Place all the ingredients except the honey in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed. Add honey to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.
EASY VEGAN PUMPKIN OR SQUASH PIE
Make: One 9-inch pie, 6 servings
I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.
2 cups well-baked and mashed butternut squash
or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each
ground nutmeg and ginger)
9-inch good quality graham cracker or whole grain pie crust
Preheat the oven to 350 degrees. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth. Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. cut into 6 or 8 wedges to serve. NOTES: To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose. If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!
PEAR AND APPLE CRUMBLE
8 servings
If you'd like an alternative to pumpkin pie, or an additional dessert, here's a good one. It's especially tasty served warm over vanilla frozen yogurt or nondairy dessert.
4 medium bosc pears, cored and thinly sliced
3 Granny Smith apples, peeled, cored, and thinly sliced
2 tablespoons natural granulated sugar
1/3 cup finely chopped almonds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Topping:
1/2 cup whole wheat pastry flour
1/2 cup wheat germ
2 tablespoons natural granulated sugar
1/4 teaspoon cinnamon
2 tablespoons safflower oil
Nondairy vanilla frozen dessert or organic vanilla frozen yogurt, optional
Preheat the oven to 350 degrees. In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan. In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls over frozen dessert.
Create mix-and match menus (all recipes are vegan or have vegan options) from the following options. Remember Thanksgiving's roots as a festival meant to give thanks for the abundance of the harvest. Enjoy, share the blessings, and spare the turkeys!
SEASONAL SALADS
Jicama Coleslaw
Jerusalem Artichoke Salad
MAIN DISH OPTIONS
Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing
"Three Sisters" Stew
Pueblo Corn Pie
STUFFINGS, UNSTUFFED
Walnut-Apple Stuffing
Old-Fashioned Potato-Bread Stuffing
Sourdough Stuffing with Pine Nuts and Raisins
SIDE DISHES
Wine and Honey-Glazed Brussels Sprouts
Baked Sweet Potatoes and Apples
Maple and Tarragon Sweet Potatoes
Scalloped Corn
Glazed Baked Onions
Cranberry-Apple Relish
Cranberry Chutney
DESSERTS
Easy Vegan Pumpkin or Squash Pie
Pear and Apple Crumble
JICAMA COLESLAW WITH CITRUS DRESSING
8 to 10 servings
Jicama is a slightly sweet crunchy root vegetable. Ask for it at well stocked supermarkets and produce stands. If you can't find it, substitute crisp white turnip.
3 cups red cabbage, thinly shredded
3 cups white cabbage, thinly shredded
1 cup peeled, matchstick-cut jicama
2 scallions, sliced
Dressing:
1/2 cup organic plain low-fat yogurt or soy yogurt
2 teaspoons prepared mustard
1 teaspoon honey or maple syrup
Juice of 1/2 orange
Juice of 1/2 lime
Freshly ground pepper to taste
Combine the cabbages, jicama, and scallions in a bowl and toss together. Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.
JERUSALEM ARTICHOKE SALAD
8 servings
Jerusalem artichokes are the misnamed underground tubers of a native American sunflower. These brown-skinned, knobby roots are not exactly pretty, but their crunchy texture and unusual flavor (a cross between potato, water chestnut, and turnip) are very pleasant. Sometimes they are labeled as "sunchokes." If all else fails, substitute the crispest turnips you can find.
1 pound Jerusalem artichokes, scrubbed
1 bunch watercress, most stems removed
2 small red or green bell peppers, cut into long, thin strips
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 to 2 scallions, minced
Dressing:
Juice of 2 limes
2 teaspoons honey or maple syrup
2 tablespoons olive oil or a fragrant nut oil
1 medium head red-leaf lettuce
Cherry tomatoes
1/4 cup toasted sunflower seeds
Trim the Jerusalem artichokes of any excessively dark or knobby spots and cut into matchstick-shaped pieces. Combine with the next 5 ingredients in a mixing bowl. Combine the dressing ingredients in a small bowl and stir. Pour over the salad and toss well. Let the salad marinate, refrigerated, for about 2 hours. Before serving, tear the red-leaf lettuce and place in a serving bowl. Add the salad and toss well. Surround the edges of the salad with cherry tomatoes and sprinkle the sunflower seeds over the top.
BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, & ONION STUFFING
Serves: 8
Even those of us who have given up turkey welcome a Thanksgiving dish that has been "stuffed." This satisfying dish makes a handsome centerpiece for the holiday meal.
4 medium-small butternut squashes (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon light olive oil
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage, dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice
Preheat the oven to 375 degrees. Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. Heat the oil in a skillet. Add the onion and garlic and sauté until golden. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through. VARIATION: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.
"THREE SISTERS" STEW
6 servings
In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.
PUEBLO CORN PIE
6 to 8 servings
This layered casserole is adapted from a Native American recipe.
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium green or red bell pepper, diced
1 1/2 cups cooked fresh or thawed frozen corn kernels
2 1/2 cups canned or cooked pinto beans
2 cups chopped ripe tomatoes, or one 16-ounce can diced, tomatoes, lightly drained
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste
Cornmeal topping:
1 1/4 cups cornmeal
1 teaspoon salt
1 cup grated organic Monterey Jack or Cheddar cheese, or equivalent of nondairy cheese, optional
Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden brown. Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat. Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally. Preheat the oven to 375 degrees. Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.
WALNUT-APPLE STUFFING
Serves: 8 or more
Vegetarians won't want to eat stuffing that has been cooked in the bird. Here's a tasty stuffing that bakes separately.
6 cups firmly packed diced whole grain bread
1 1/2 tablespoons light olive oil
1 1/2 cups chopped red onion
1 1/2 cups peeled, diced tart apple
3 bunches scallions, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon each: dried thyme, savory
3/4 teaspoon seasoned salt, more or less to taste
1/2 cup finely chopped walnuts
Freshly ground pepper to taste
1 1/2 cups apple juice
Preheat the oven to 350 degrees. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes. In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container.
OLD-FASHIONED POTATO-BREAD STUFFING
6 servings
This hearty stuffing recalls Thanksgivings of days gone by. You need not stuff it into anything, but simply enjoy it as a side dish.
5 or 6 medium potatoes, cooked or microwaved in their skins
1 cup organic low-fat milk, rice milk, or soymilk
4 average slices whole-grain bread
1 1/2 tablespoons light olive oil
1 cup chopped onion
1 cup chopped celery1/4 cup finely chopped fresh parsley
2 teaspoons Mrs. Dash or other salt-free herb-and spice seasoning mix
Salt and freshly ground black pepper
Preheat the oven to 350 degrees. Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup ofthe milk. Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes. In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender. Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.
SOURDOUGH STUFFING WITH PINE NUTS AND RAISINS
6 to 8 servings
This versatile stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers.
6 cups firmly packed diced whole grain sourdoughbread
1 1/2 tablespoons light olive oil
1 cups chopped red onion
3 scallions, minced
1/4 cup chopped fresh parsley
1/4 teaspoon each: dried thyme and rosemary
1/2 teaspoon seasoned salt, more or less to taste
1/4 cup toasted pine nuts
1/2 cup dark raisins
Freshly ground pepper to taste
1 cup apple or orange juice, or as needed
Preheat the oven to 350 degrees. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Combine the bread cubes with the onion in a mixing bowl. Add all the remaining ingredients except the apple juice and toss together. Sprinkle the juice in slowly, stirring, to moisten the ingredients evenly. Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist.
WINE-GLAZED BRUSSELS SPROUTS
Serves: 8
The slightly sweet glaze makes Brussels sprouts taste deceptively rich.
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons honey or maple syrup
1 1/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch
Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep. In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes. Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.
MAPLE AND TARRAGON SWEET POTATOES
8 to 10 servings
Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.
4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/2 cup maple syrup
1/4 cup nonhydrogenated margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon
Preheat the oven to 350 degrees. Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes, uncovered, or until glazed and golden around the edges.
BAKED SWEET POTATOES AND APPLES
6 or more servings
A cheering winter recipe, and a great side dish for Thanksgiving, it gets its New England character from maple syrup.
4 large sweet potatoes
2 tablespoons non-hydrogenated margarine, melted
1/2 cup maple syrup
2 large apples, peeled, cored, and thinly sliced
Cinnamon
Ground cloves
1/2 cup apple juice
Preheat the oven to 350 degrees. Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices. Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.
SCALLOPED CORN
4 to 6 servings
Here's a tasty dish that features the classic American crop.
1 tablespoon light olive oil
1 large onion, chopped
1 large green bell pepper, finely diced
2 medium firm ripe tomatoes, chopped
1 1/2 tablespoons unbleached white flour
1/4 teaspoon paprika
A few grains cayenne pepper
1 cup low-fat milk or soymilk
3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels
Salt and freshly ground black pepper
1 tablespoon nonhydrogenated margarine, melted
1 cup soft whole grain bread crumbs
Preheat the oven to 350 degrees. Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften. Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper. Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once.
GLAZED BAKED ONIONS
8 servings
Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions.
1 cup homemade or canned vegetable stock
1/4 cup honey or maple syrup
1 tablespoon nonhydrogenated margarine
Pinch each: dried rosemary and thyme, and ground nutmeg
4 large Vidalia or pure white onions
Wheat germ for topping
Preheat the oven to 375 degrees. Combine all the ingredients except the last 2 in a small sauce pan. Heat gently, stirring, until the margarine and honey are smoothly blended. Remove from the heat. Peel the outer skin from the onions and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they will stand steadily in a baking dish. Arrange the onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them. Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions. Sprinkle the onions with wheat germ and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.
CRANBERRY-APPLE RELISH
8 or more servings
This relish adds vivid color to fall harvest meals, and is a nice change of pace from jellied cranberry sauces for holiday meals.
12-ounce bag fresh cranberries
4 sweet cooking apples (such as Cortland), peeled and diced
1/2 cup light brown sugar or Sucanat
1/4 cup apple juice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of allspice or nutmeg
1/4 cup golden raisins
Combine all the ingredients except the raisins in a large saucepan. Stir together; bring to a simmer, then simmer gently, covered until the cranberries have burst and the apples are tender, about 20 to 25 minutes. Stir in the raisins and allow to cool, uncovered. Transfer to a serving container and serve at room temperature.
CRANBERRY CHUTNEY
8 servings
If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate!
12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange juice, preferably fresh
1/2 cup chopped dried apricots
1 teaspoon freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 to 4 tablespoons honey or maple syrup, to taste
Place all the ingredients except the honey in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed. Add honey to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.
EASY VEGAN PUMPKIN OR SQUASH PIE
Make: One 9-inch pie, 6 servings
I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.
2 cups well-baked and mashed butternut squash
or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each
ground nutmeg and ginger)
9-inch good quality graham cracker or whole grain pie crust
Preheat the oven to 350 degrees. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth. Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. cut into 6 or 8 wedges to serve. NOTES: To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose. If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!
PEAR AND APPLE CRUMBLE
8 servings
If you'd like an alternative to pumpkin pie, or an additional dessert, here's a good one. It's especially tasty served warm over vanilla frozen yogurt or nondairy dessert.
4 medium bosc pears, cored and thinly sliced
3 Granny Smith apples, peeled, cored, and thinly sliced
2 tablespoons natural granulated sugar
1/3 cup finely chopped almonds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Topping:
1/2 cup whole wheat pastry flour
1/2 cup wheat germ
2 tablespoons natural granulated sugar
1/4 teaspoon cinnamon
2 tablespoons safflower oil
Nondairy vanilla frozen dessert or organic vanilla frozen yogurt, optional
Preheat the oven to 350 degrees. In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan. In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls over frozen dessert.
Recipe Exchange-From Michelle Monk
Grilled Gouda & Broccoli Sandwiches
1½ cups shredded smoky Gouda or Cheddar cheese (6 oz)
½ cup finely chopped broccoli
2 Tblspns sunflower seeds, toasted
3 Tblspns ricotta cheese (or mayo)
8 thin slices bread
2 Tblspns margarine, softened
Mix cheese, broccoli, sunflower seeds & ricotta. Spread margarine over one side of each slice of bread. Put cheese mixture on other side, top with second slice of bread, buttered side out.
Preheat griddle to 325 degrees (or medium heat). Grill sandwiches about 5 minutes or until golden brown, turn and cook another 2-3 minutes on second side. Makes 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Veggie Black Bean Enchiladas
1 can diced tomatoes
1 can black beans
1 can corn, drained
Bring to a boil in a saucepan & add
1 cup quick brown rice
Cook according to the rice directions (turn to low & simmer 15 minutes)
Remove from burner, cool a few minutes & stir in
½ can enchilada sauce
2”x4”x4” chunk of cheddar, grated
Spread a few tablespoons of sauce on the bottom of a greased 9”x13” pan
1 can refried black beans
12 tortillas
1 can enchilada sauce
Spread some refried beans on the tortilla, add filling mixture, roll up and place seam side down in the greased pan. Cover enchiladas with remaining 1+1/2 cans of sauce, making sure everything gets wet. Sprinkle top with more grated cheese. Cover with foil & bake 40 minutes at 350.
Made a dozen enchiladas.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bean and Cheese Empanadas
Recently, my mother got into a new phase where she only made new recipes. Since my siblings and I are vegetarian, but not my parents, it’s difficult to find meals that we can eat together. To add the drama, I can tell you that all three of us are naturally picky. This recipe has become one of our particular favorites. I hope you enjoy!
First, gather some pizza dough. Roll it out in about an eight-inch diameter. I would recommend a circular shape, but you may make it look however, you would like it. If you are having trouble due to the dough stick to the rolling pin, I would suggest spreading a mild amount of flour over everything.
Second, take a spatula or spoon and spread refried beans over half of the dough. This is the protein portion of the meal. You may use a different kind of beans if you have another preference.
Afterwards, spread your choice of salsa, mild or hot, on the side without beans. Make sure you use a different utensil rather than the one used to spread the beans. This is to help prevent contamination.
Next, sprinkle grated cheese on the side with beans. I prefer Smokey Gouda, but you may accommodate to your own tastes. Without this step, the empanada seems like its missing something, so if you’ve forgotten this step and already closed the beans and salsa in, you can cut part of the dough out and stick cheese in, then close the portion that’s cut back with the rest of the dough.
Finally, fold the half with the salsa over onto the other side, like a sandwich. Pinch the outside ends together and bake in the over at 400’ F for 10 to 15 minutes. Let the Empanada stand for about 3 minutes.
So in conclusion, I think this is a good recipe. I have provided easy systematic work and tasteful insights. My family enjoys this dish and I hope you will as well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Creamy Broccoli-Swiss Soup
3 cps Vegetable Stock
4 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 10oz pkg frozen chopped broccoli
½ tsp salt
¼ tsp pepper
2 cps low-fat milk
¼ cp flour
1 ½ cps shredded swiss cheese (6 oz)
Heat first 7 ingredients to boiling in Dutch oven, reduce heat, cover & simmer 10 minutes. Remove from heat. Shake milk and flour in tightly covered container; gradually stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Divide cheese among 4 soup bowls; ladle hot soup over cheese. 4 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Black Bean Burgers
1 can (16 oz) black beans, rinsed & well-drained
½ cup cooked brown rice
½ cup shredded smoky cheese
¼ cup corn flake crumbs
2 TB chopped green onions or 2 cloves minced garlic
1 tsp Worcestershire sauce
¼ tsp salt
1 egg
4 buns
Mash beans, stir in rest of ingredients except buns. Mix well and shape into 5 patties on waxed paper. Preheat griddle to 350 degrees (medium heat). Cook about 5 minutes on each side until light brown. 4 servings
Options to add on (I use all of them):
½ carrot, shredded
substitute crushed crackers for corn flakes
grated or finely diced pepper
minced dried onion, maybe 1 TB
sunflower seeds, maybe ¼ cup (I prefer roasted & salted)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Southwestern Stuffed Acorn Squash
Makes 6 servings
Ingredients
3 acorn squash (¾-1 pound each) 5 ounces bulk turkey sausage 1 small onion, chopped ½ medium red bell pepper, chopped 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 2 cups chopped cherry tomatoes 1 15-ounce can black beans, rinsed ½ teaspoon salt Several dashes hot red pepper sauce, to taste 1 cup shredded Swiss cheese
Instructions
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Matt Matthew's Peanut Butter Cup Bars
2 cubes- 1 cup, butter or margerine, melted (microwave 1-2 minutes)
22 squares (1 1/2 cups) graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter + 1 cup peanut butter (separated)
1 12 oz bag semi sweet chocolate chips
1. in a large bowl, mix melted butter, cracker crumbs, and 1 cup peanut butter, powdered sugar
2. spread into a 13' X 9' pan
3. in a small saucepan, slowly melt chocolate chips and 1 cup peanut butter, stir
4. spread evenly over first layer in pan
5. refrigerate until firm
6. cut into 54 bars (9 X 6). store in refrigerator.
1½ cups shredded smoky Gouda or Cheddar cheese (6 oz)
½ cup finely chopped broccoli
2 Tblspns sunflower seeds, toasted
3 Tblspns ricotta cheese (or mayo)
8 thin slices bread
2 Tblspns margarine, softened
Mix cheese, broccoli, sunflower seeds & ricotta. Spread margarine over one side of each slice of bread. Put cheese mixture on other side, top with second slice of bread, buttered side out.
Preheat griddle to 325 degrees (or medium heat). Grill sandwiches about 5 minutes or until golden brown, turn and cook another 2-3 minutes on second side. Makes 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Veggie Black Bean Enchiladas
1 can diced tomatoes
1 can black beans
1 can corn, drained
Bring to a boil in a saucepan & add
1 cup quick brown rice
Cook according to the rice directions (turn to low & simmer 15 minutes)
Remove from burner, cool a few minutes & stir in
½ can enchilada sauce
2”x4”x4” chunk of cheddar, grated
Spread a few tablespoons of sauce on the bottom of a greased 9”x13” pan
1 can refried black beans
12 tortillas
1 can enchilada sauce
Spread some refried beans on the tortilla, add filling mixture, roll up and place seam side down in the greased pan. Cover enchiladas with remaining 1+1/2 cans of sauce, making sure everything gets wet. Sprinkle top with more grated cheese. Cover with foil & bake 40 minutes at 350.
Made a dozen enchiladas.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bean and Cheese Empanadas
Recently, my mother got into a new phase where she only made new recipes. Since my siblings and I are vegetarian, but not my parents, it’s difficult to find meals that we can eat together. To add the drama, I can tell you that all three of us are naturally picky. This recipe has become one of our particular favorites. I hope you enjoy!
First, gather some pizza dough. Roll it out in about an eight-inch diameter. I would recommend a circular shape, but you may make it look however, you would like it. If you are having trouble due to the dough stick to the rolling pin, I would suggest spreading a mild amount of flour over everything.
Second, take a spatula or spoon and spread refried beans over half of the dough. This is the protein portion of the meal. You may use a different kind of beans if you have another preference.
Afterwards, spread your choice of salsa, mild or hot, on the side without beans. Make sure you use a different utensil rather than the one used to spread the beans. This is to help prevent contamination.
Next, sprinkle grated cheese on the side with beans. I prefer Smokey Gouda, but you may accommodate to your own tastes. Without this step, the empanada seems like its missing something, so if you’ve forgotten this step and already closed the beans and salsa in, you can cut part of the dough out and stick cheese in, then close the portion that’s cut back with the rest of the dough.
Finally, fold the half with the salsa over onto the other side, like a sandwich. Pinch the outside ends together and bake in the over at 400’ F for 10 to 15 minutes. Let the Empanada stand for about 3 minutes.
So in conclusion, I think this is a good recipe. I have provided easy systematic work and tasteful insights. My family enjoys this dish and I hope you will as well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Creamy Broccoli-Swiss Soup
3 cps Vegetable Stock
4 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 10oz pkg frozen chopped broccoli
½ tsp salt
¼ tsp pepper
2 cps low-fat milk
¼ cp flour
1 ½ cps shredded swiss cheese (6 oz)
Heat first 7 ingredients to boiling in Dutch oven, reduce heat, cover & simmer 10 minutes. Remove from heat. Shake milk and flour in tightly covered container; gradually stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Divide cheese among 4 soup bowls; ladle hot soup over cheese. 4 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Black Bean Burgers
1 can (16 oz) black beans, rinsed & well-drained
½ cup cooked brown rice
½ cup shredded smoky cheese
¼ cup corn flake crumbs
2 TB chopped green onions or 2 cloves minced garlic
1 tsp Worcestershire sauce
¼ tsp salt
1 egg
4 buns
Mash beans, stir in rest of ingredients except buns. Mix well and shape into 5 patties on waxed paper. Preheat griddle to 350 degrees (medium heat). Cook about 5 minutes on each side until light brown. 4 servings
Options to add on (I use all of them):
½ carrot, shredded
substitute crushed crackers for corn flakes
grated or finely diced pepper
minced dried onion, maybe 1 TB
sunflower seeds, maybe ¼ cup (I prefer roasted & salted)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Southwestern Stuffed Acorn Squash
Makes 6 servings
Ingredients
3 acorn squash (¾-1 pound each) 5 ounces bulk turkey sausage 1 small onion, chopped ½ medium red bell pepper, chopped 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 2 cups chopped cherry tomatoes 1 15-ounce can black beans, rinsed ½ teaspoon salt Several dashes hot red pepper sauce, to taste 1 cup shredded Swiss cheese
Instructions
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Matt Matthew's Peanut Butter Cup Bars
2 cubes- 1 cup, butter or margerine, melted (microwave 1-2 minutes)
22 squares (1 1/2 cups) graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter + 1 cup peanut butter (separated)
1 12 oz bag semi sweet chocolate chips
1. in a large bowl, mix melted butter, cracker crumbs, and 1 cup peanut butter, powdered sugar
2. spread into a 13' X 9' pan
3. in a small saucepan, slowly melt chocolate chips and 1 cup peanut butter, stir
4. spread evenly over first layer in pan
5. refrigerate until firm
6. cut into 54 bars (9 X 6). store in refrigerator.
Tuesday, November 23, 2010
Delicata Leek Soup with Fennel
3 medium sized potatoes, (peeling optional)
1 Delicata squash
water for boiling
1/4 cup butter
3 leeks, chopped
1 fennel bulb, chopped
1 tsp salt
1/2 cup buttermilk
1 tbsp chopped fresh fennel leaves, plus more for garnish
Chop potatoes and squash into fourths. Bring water to boil, add potatoes and squash, and reduce to a simmer. Melt butter in skillet. Add leeks and fennel bulb and saute until soft, about 10 minutes. When potatoes and squash are soft (about 15-20 minutes), reserve 2 cups of the water used for boiling and drain the rest. Remove the squash pieces from the pot, wait until they are cool enough to handle, and peel the skins off (they should come off very easily, if not, boil them longer). Place the leek mixture and squash and potatoes plus reserved water in blender (may have to do this in two or more batches). Puree until smooth. Add salt, buttermilk, and fennel leaves, and blend for a minute longer. Pour back into pan and reheat, if necessary. Otherwise, serve hot, topping with more fennel leaves.
1 Delicata squash
water for boiling
1/4 cup butter
3 leeks, chopped
1 fennel bulb, chopped
1 tsp salt
1/2 cup buttermilk
1 tbsp chopped fresh fennel leaves, plus more for garnish
Chop potatoes and squash into fourths. Bring water to boil, add potatoes and squash, and reduce to a simmer. Melt butter in skillet. Add leeks and fennel bulb and saute until soft, about 10 minutes. When potatoes and squash are soft (about 15-20 minutes), reserve 2 cups of the water used for boiling and drain the rest. Remove the squash pieces from the pot, wait until they are cool enough to handle, and peel the skins off (they should come off very easily, if not, boil them longer). Place the leek mixture and squash and potatoes plus reserved water in blender (may have to do this in two or more batches). Puree until smooth. Add salt, buttermilk, and fennel leaves, and blend for a minute longer. Pour back into pan and reheat, if necessary. Otherwise, serve hot, topping with more fennel leaves.
Monday, November 8, 2010
Portobello Bread
Dough:
2 cups whole wheat flour
1 cup all purpose flour or more
1 tbsp yeast
1 tbsp sugar
1 cup water
1 tsp salt
1/2 cup butter, melted
3 cloves garlic, minced
5 green onions, finely chopped
1 large portobello mushroom or 1 cup chopped crimini (young portobello) mushrooms
1/2 cup grated parmesan cheese
Combine whole wheat flour, yeast, and sugar. Add water and mix thoroughly. Let sit in greased bowl, lightly covered, for at least 2 hours or up to 2 days (longer wait=more fermentation). Stir in salt and butter. Add 1 cup white flour, plus more until the consistency is still sticky, but kneadable. Knead dough for 5 minutes. Add garlic, onion, and mushroom, and knead for 3-5 more minutes. Place in greased bowl, cover with a damp towel, and let rise for 1 hour. Punch down dough, and shape into 1 large loaf or 2 small loaves. Sprinkle with cheese. Let rise for another hour. Preheat oven to 350˚. Bake for 30-40 minutes (may vary by a greater amount depending on size and shape of loaves). When done, let rest on pan for 15 minutes, then remove to rack.
2 cups whole wheat flour
1 cup all purpose flour or more
1 tbsp yeast
1 tbsp sugar
1 cup water
1 tsp salt
1/2 cup butter, melted
3 cloves garlic, minced
5 green onions, finely chopped
1 large portobello mushroom or 1 cup chopped crimini (young portobello) mushrooms
1/2 cup grated parmesan cheese
Combine whole wheat flour, yeast, and sugar. Add water and mix thoroughly. Let sit in greased bowl, lightly covered, for at least 2 hours or up to 2 days (longer wait=more fermentation). Stir in salt and butter. Add 1 cup white flour, plus more until the consistency is still sticky, but kneadable. Knead dough for 5 minutes. Add garlic, onion, and mushroom, and knead for 3-5 more minutes. Place in greased bowl, cover with a damp towel, and let rise for 1 hour. Punch down dough, and shape into 1 large loaf or 2 small loaves. Sprinkle with cheese. Let rise for another hour. Preheat oven to 350˚. Bake for 30-40 minutes (may vary by a greater amount depending on size and shape of loaves). When done, let rest on pan for 15 minutes, then remove to rack.
Tuesday, September 14, 2010
Quick Ginger Stirfry
And so college life begins...bringing with it both inspiration and the limited resources of a tiny dorm kitchen.
Best Stir-fry for One with Certain Limits
A few veggies (about 1 1/2 cups worth, chopped/julienned) (carrots, bell pepper, sugar snap peas, cabbage, etc...)
1/2 tbsp oil (preferably olive oil)
1/4 tsp salt (or garlic salt)
1/4-1/2 tsp ground ginger
rice or quinoa, cooked
Heat the oil in a skillet over medium heat. Throw in the carrots and saute for a minute or two. Add all the other veggies except for the peas, if using. Stir them constantly. Sprinkle the salt and ginger evenly over the veggies and continue to saute. When veggies begin to aquire dark brown edges, taste them. Add salt or more ginger or continue to cook if they are not to par. When veggies are flawless, serve over cooked rice or quinoa.
Best Stir-fry for One with Certain Limits
A few veggies (about 1 1/2 cups worth, chopped/julienned) (carrots, bell pepper, sugar snap peas, cabbage, etc...)
1/2 tbsp oil (preferably olive oil)
1/4 tsp salt (or garlic salt)
1/4-1/2 tsp ground ginger
rice or quinoa, cooked
Heat the oil in a skillet over medium heat. Throw in the carrots and saute for a minute or two. Add all the other veggies except for the peas, if using. Stir them constantly. Sprinkle the salt and ginger evenly over the veggies and continue to saute. When veggies begin to aquire dark brown edges, taste them. Add salt or more ginger or continue to cook if they are not to par. When veggies are flawless, serve over cooked rice or quinoa.
Subscribe to:
Posts (Atom)