Few things put me in the mood to cook seasonally more than the new chill in autumn air, and today definitely took me there. Here are my modifications to Roasted Pumpkin Soup from the Oct 2009 Martha Stewart Living. And feel free to make your own modifications, too! This soup is savory, but it definitely has a special sweet undertone from the squash. I feel so autumny!
2 and 3/4 lbs. butternut squash, peeled, halved, and seeded (Martha's recipe said you could alternatively use the same amount of sugar pumpkins. I haven't tried that.)
1 large onion, peeled and quartered
1 oz. dried porcini mushrooms (note that Martha's recipe was for 2 shiitake mushrooms and 2 more cups of water...I haven't tried that way, but you can if you don't have or want to get dried porcinis)
2 cups boiling water
1 garlic clove, peeled
1/2 c. extra-virgin olive oil
2 t. salt
freshly ground black pepper
3 cups vegetable stock (I used 2 cups vegetable stock plus 1 cup of frozen tomato water I'd saved from another time when I'd reconstituted sun-dried tomatoes.)
Preheat the oven to 450 degrees. Cut the squash into 2-inch pieces. Put the olive oil and salt in a rimmed baking sheet, and toss the squash, onion, and garlic in it. (Martha's recipe had the 2 fresh mushrooms mentioned above included in the toss.) Spread the coated vegetables into a single layer, and roast them 15 minutes in the oven. (I noticed that the olive oil started bubbling and boiling.) Remove from the oven, toss the vegetables, and roast another 15 minutes or until the squash can be pierced with a fork.
While the vegetables are roasting, reconstitute the mushrooms in 2 cups boiling water. This can be cooling while the vegetables are roasting.
Working in batches, put vegetables in a blender with the stock, mushrooms, and mushroom water. Purée, and move the soup to a soup pot. Warm through, and serve with freshly ground black pepper.
Wednesday, November 18, 2009
Monday, July 13, 2009
Easy Cherry Turnovers
These are super easy, but messy to make. You will not be disappointed in the results, though! They look and taste quite impressive! You could serve them for breakfast or at a party or shower. I used Williams-Sonoma's cherry pocket pies recipe as a jumping point for this one. (I like to give credit where it's due!)
2 cups fresh cherries, washed and pitted
1/2 c. sugar
1.5 Tbsp. cornstarch
1 tsp. almond extract
1 pinch salt
1 sheet puff pastry (I used Pepperidge Farms's puff pastry, which had no animal-derived ingredients. You have to thaw it 40 minutes before using.)
1 egg, beaten, mixed with 1 tsp. water (omit if preparing for vegan diners)
granulated sugar for sprinkling, optional
Whisk the sugar, cornstarch, and salt in a medium saucepan. Add cherries and almond extract, and cook over medium heat for 15 minutes. Although it starts off looking dry, it will quickly get gooey and gelatinous, and this is a good thing.
Preheat the oven to 400 degrees. Cover a cookie sheet with parchment paper.
Once the cherries are cooked, set them aside to cool slightly. Roll the puff pastry sheet to a 12x12 square, and cut into 9 4-inch squares. Put a spoonful of cherries in the center of each square. Brush the egg wash (or just water for vegan preparation) around the edges of the square. Fold over into a triangle and crimp the edges with fork tines to seal. Move the turnover to the parchment paper on the baking sheet. Brush the top of the turnover with the egg wash (or just water for vegan preparation) and sprinkle with granulated sugar, if using.
Bake 20 minutes or until the pastry is browned. (It will brown less without the egg wash and more golden with the egg wash.) Enjoy!
2 cups fresh cherries, washed and pitted
1/2 c. sugar
1.5 Tbsp. cornstarch
1 tsp. almond extract
1 pinch salt
1 sheet puff pastry (I used Pepperidge Farms's puff pastry, which had no animal-derived ingredients. You have to thaw it 40 minutes before using.)
1 egg, beaten, mixed with 1 tsp. water (omit if preparing for vegan diners)
granulated sugar for sprinkling, optional
Whisk the sugar, cornstarch, and salt in a medium saucepan. Add cherries and almond extract, and cook over medium heat for 15 minutes. Although it starts off looking dry, it will quickly get gooey and gelatinous, and this is a good thing.
Preheat the oven to 400 degrees. Cover a cookie sheet with parchment paper.
Once the cherries are cooked, set them aside to cool slightly. Roll the puff pastry sheet to a 12x12 square, and cut into 9 4-inch squares. Put a spoonful of cherries in the center of each square. Brush the egg wash (or just water for vegan preparation) around the edges of the square. Fold over into a triangle and crimp the edges with fork tines to seal. Move the turnover to the parchment paper on the baking sheet. Brush the top of the turnover with the egg wash (or just water for vegan preparation) and sprinkle with granulated sugar, if using.
Bake 20 minutes or until the pastry is browned. (It will brown less without the egg wash and more golden with the egg wash.) Enjoy!
Saturday, July 4, 2009
Chocolate Coconut Pecan Pie
Happy Independence Day! This recipe comes from my friend Ginger, and I am not sure where she got it. I didn't change a thing about it, b/c it's so good already. Thank you, Ginger!
1/2 c. sugar
1/3 c. golden brown sugar
1/3 c. light corn syrup
2 Tbsp. unsalted butter, melted
1 tsp. almond extract
1 pinch salt
3 large eggs, beaten (I have used medium eggs with perfectly fine results.)
3/4 c. sweetened, shredded coconut
3/4 c. chocolate chips
3/4 c. whole pecans
1 frozen pie crust
Place a large baking sheet on the oven rack (middle of the oven), and preheat the oven to 350 degrees F. With a fork, mix the sugar, brown sugar, corn syrup, melted butter, almond extract, and salt in a 1.5-quart or larger bowl to blend. Mix in the beaten eggs. With a spoon, stir in the shredded coconut, chocolate chips, and pecans. Pour the filling into the frozen pie crust. Place the pie on the baking sheet in the oven. Bake until the crust is golden brown and the filling is set in the center (about 40 minutes). Transfer pie to rack, and cool before serving.
1/2 c. sugar
1/3 c. golden brown sugar
1/3 c. light corn syrup
2 Tbsp. unsalted butter, melted
1 tsp. almond extract
1 pinch salt
3 large eggs, beaten (I have used medium eggs with perfectly fine results.)
3/4 c. sweetened, shredded coconut
3/4 c. chocolate chips
3/4 c. whole pecans
1 frozen pie crust
Place a large baking sheet on the oven rack (middle of the oven), and preheat the oven to 350 degrees F. With a fork, mix the sugar, brown sugar, corn syrup, melted butter, almond extract, and salt in a 1.5-quart or larger bowl to blend. Mix in the beaten eggs. With a spoon, stir in the shredded coconut, chocolate chips, and pecans. Pour the filling into the frozen pie crust. Place the pie on the baking sheet in the oven. Bake until the crust is golden brown and the filling is set in the center (about 40 minutes). Transfer pie to rack, and cool before serving.
Wednesday, July 1, 2009
Summer Orzo Salad
This is my version of "Herb Orzo Salad with Feta and Cucumbers" from an article in The Commercial Appeal last month. It's perfect for picnics or for summer evenings when you don't want to eat anything heavy. You could serve it as a side dish or put it over a bed of lettuce for an elegant main dish.
1 lb. dry orzo (Orzo is rice-shaped pasta. It nearly triples in size when cooked.)
1 4-oz. log goat cheese (Vegetarians should be sure to check cheeses to make sure they are not made with rennet or animal-derived enzymes.)
1 pint (or more, to taste) grape tomatoes, halved (Or you can quarter the larger cherry tomatoes.)
1 large cucumber (or more, to taste), peeled and chopped
1/4 cup dried parsley (or 1 cup fresh parsley, chopped)
1/4 tsp. dried thyme (or 2-3 sprigs of fresh thyme, chopped)
1 Tbsp. dried oregano (or 1/4 c. chopped fresh oregano)
1 c. (or to taste) balsamic vinaigrette (I used Newman's Own Light.) or other Italian-style dressing of choice
salt and freshly ground black pepper, to taste
Cook the orzo according to package directions. Rinse under cold water to cool the orzo, then set it aside to dry. (I stirred this occasionally to expose new surfaces to the air.)
Mix everything except the goat cheese together, and refrigerate for at least 1 hour. Crumble the goat cheese over the salad, and mix it in. Serve immediately, or store in refrigerator until needed.
1 lb. dry orzo (Orzo is rice-shaped pasta. It nearly triples in size when cooked.)
1 4-oz. log goat cheese (Vegetarians should be sure to check cheeses to make sure they are not made with rennet or animal-derived enzymes.)
1 pint (or more, to taste) grape tomatoes, halved (Or you can quarter the larger cherry tomatoes.)
1 large cucumber (or more, to taste), peeled and chopped
1/4 cup dried parsley (or 1 cup fresh parsley, chopped)
1/4 tsp. dried thyme (or 2-3 sprigs of fresh thyme, chopped)
1 Tbsp. dried oregano (or 1/4 c. chopped fresh oregano)
1 c. (or to taste) balsamic vinaigrette (I used Newman's Own Light.) or other Italian-style dressing of choice
salt and freshly ground black pepper, to taste
Cook the orzo according to package directions. Rinse under cold water to cool the orzo, then set it aside to dry. (I stirred this occasionally to expose new surfaces to the air.)
Mix everything except the goat cheese together, and refrigerate for at least 1 hour. Crumble the goat cheese over the salad, and mix it in. Serve immediately, or store in refrigerator until needed.
Saturday, March 7, 2009
Krystal's Popcorn Mix of Sugary Evil
I receive a number of blog updates through email. One of the fantastic cooking blogs I follow is Home-Ec101.com. They never fail to have fantastic, easy recipes, not to mention a ton of other household tips. I strongly encourage you to visit them and subscribe.
Here's a recipe that I'm sure will end up in the repertoires of many of my friends and family members!
Krystal's Popcorn Mix of Sugary Evil
Ingredients:
- 4 cups popped popcorn
- 2 cups mini Oreos
- 2 cups thin pretzel sticks
- 1 1/2 cups chopped walnuts
- 1 1/2 cups raisins
- 1 1/2 cups dried pineapple
- scant 1/2 cup sugar (scant just means just barely 1/2 cup)
- 1 1/2 tsp cinnamon
- 2 TBSP melted butter
In a gigantic bowl add the popcorn, cookies, pretzels, walnuts, pineapple, and raisins.
In a mug or small bowl stir together the sugar and cinnamon.
Drizzle the popcorn mixture with the melted butter, sprinkle with the cinnamon and sugar, and toss gently to coat.
Hide the leftovers from yourself in an airtight container.
Enjoy!
Monday, February 16, 2009
Granny's Potato Soup
My Granny was a no-nonsense kinda lady, and I totally loved that about her. I still adore thinking about it. This is her potato soup recipe, and it's no-nonsense. I hope you think it's as fun and easy as I do.
celery - washed and chopped - use whatever amount is right for you
onion - peeled and chopped - use whatever amount is right for you
potatoes - peeled and chopped - use whatever amount is right for you (Granny was so no-nonsense that she just used a bag of Ore-Ida frozen potatoes most of the time.)
garlic - peeled and minced - use whatever amount is right for you
salt and pepper, to taste
water
Naturally, most of us will want the potato to be the dominant ingredient and everything else is just seasoning. So, you put whatever combination of the above vegetables that you like (I usually use about 3 potatoes, 1/2 onion, 3 celery stalks, and 2 cloves of garlic. This serves about 4.) into a pot large enough to accommodate them. You cover them with water. You start boiling the water. Let it boil until the potatoes are kind of falling apart and making a sort of thick, starchy broth. Add salt and pepper, to taste. Add more water if you find you've let it boil down to be too thick, unless thick is what you like. (I usually find mine has gotten too thick and simply add water to the right consistency. Works like a charm.)
It's hard to believe that's all there is to it or that something that simple or that vegan could actually be delicious. But Granny was no vegan, believe me. She just liked simple food that was also good. Give it a whirl! If it does not taste right, it's only because the ratio of the ingredients is not right for you. Adjust, adjust, adjust. It CAN be right with just these ingredients, I promise!
celery - washed and chopped - use whatever amount is right for you
onion - peeled and chopped - use whatever amount is right for you
potatoes - peeled and chopped - use whatever amount is right for you (Granny was so no-nonsense that she just used a bag of Ore-Ida frozen potatoes most of the time.)
garlic - peeled and minced - use whatever amount is right for you
salt and pepper, to taste
water
Naturally, most of us will want the potato to be the dominant ingredient and everything else is just seasoning. So, you put whatever combination of the above vegetables that you like (I usually use about 3 potatoes, 1/2 onion, 3 celery stalks, and 2 cloves of garlic. This serves about 4.) into a pot large enough to accommodate them. You cover them with water. You start boiling the water. Let it boil until the potatoes are kind of falling apart and making a sort of thick, starchy broth. Add salt and pepper, to taste. Add more water if you find you've let it boil down to be too thick, unless thick is what you like. (I usually find mine has gotten too thick and simply add water to the right consistency. Works like a charm.)
It's hard to believe that's all there is to it or that something that simple or that vegan could actually be delicious. But Granny was no vegan, believe me. She just liked simple food that was also good. Give it a whirl! If it does not taste right, it's only because the ratio of the ingredients is not right for you. Adjust, adjust, adjust. It CAN be right with just these ingredients, I promise!
Fried Rice
Last night I made some delicious fried rice, and really, I was just winging it. It turned out GREAT! I served it with all-natural vegetarian spring rolls that I got from the freezer section of the grocery store. There's a lot of room to improvise and stylize with fried rice. Here's basically what I did:
3 c. cooked white rice (You need to cook the rice in advance and let it sit in the fridge for a while. For whatever reason, fried rice is not right with just-cooked warm rice.)
1 egg
1 T. plus 3 T. canola oil
1/4 t. crushed red pepper
1 cup frozen or fresh broccoli pieces
1 large carrot, peeled, cut in half length-wise, then sliced into half-moons
1/2 small onion, chopped
1-inch piece of fresh ginger, peeled and minced
1 clove garlic, peeled and minced
1/4 t. celery seeds
5 or 6 large leaves of kale, washed, large stems removed, cut into ribbons
1 T. sesame seeds
soy sauce, to taste (I'd say at LEAST 1/2 cup. You could also use tamari or shoyu instead.)
salt, to taste
Heat 1 T. canola oil over medium-high heat in a small non-stick skillet. Beat the egg, then pour it into the hot oil. Cook it scrambled, busting it into small pieces while it's cooking. Once it is quite done, remove from the heat and set aside.
Heat 3 T. canola oil and crushed red pepper over medium high heat in a large deep-sided skillet. When it is nice and hot, add the broccoli and carrot, and stir them quickly while they cook. If using frozen broccoli pieces, take care, because the water from the frozen broccoli will cause the hot oil to spit and splatter. After you've cooked them for a couple of minutes at most, add the onion, garlic, celery seeds, and ginger. Stir them in the hot oil until they're cooked the way you want them. Add kale and sesame seeds. Stir-fry until the kale is just wilted. Stir in the cooked egg pieces. Add the rice, ensuring any clumps are busted up to individual grains. (NOTE: You may have to add more oil here, too, if things are sticking. You may have to turn the heat up or down. You be the judge.) Begin adding soy sauce (or tamari or shoyu) as you stir-fry everything. You want at least enough to color all the rice brown, but add more if you like more. When it looks done, taste for salt. Add whatever amount of salt you like, and you're all set! Enjoy! (This served about 3.)
There are lots of other things you could stir-fry into this: celery, scallions, snow peas, baby corn, water chestnuts, tofu, mushrooms...these are just a few ideas that would be great! Omit the egg to make this vegan. Have fun!
3 c. cooked white rice (You need to cook the rice in advance and let it sit in the fridge for a while. For whatever reason, fried rice is not right with just-cooked warm rice.)
1 egg
1 T. plus 3 T. canola oil
1/4 t. crushed red pepper
1 cup frozen or fresh broccoli pieces
1 large carrot, peeled, cut in half length-wise, then sliced into half-moons
1/2 small onion, chopped
1-inch piece of fresh ginger, peeled and minced
1 clove garlic, peeled and minced
1/4 t. celery seeds
5 or 6 large leaves of kale, washed, large stems removed, cut into ribbons
1 T. sesame seeds
soy sauce, to taste (I'd say at LEAST 1/2 cup. You could also use tamari or shoyu instead.)
salt, to taste
Heat 1 T. canola oil over medium-high heat in a small non-stick skillet. Beat the egg, then pour it into the hot oil. Cook it scrambled, busting it into small pieces while it's cooking. Once it is quite done, remove from the heat and set aside.
Heat 3 T. canola oil and crushed red pepper over medium high heat in a large deep-sided skillet. When it is nice and hot, add the broccoli and carrot, and stir them quickly while they cook. If using frozen broccoli pieces, take care, because the water from the frozen broccoli will cause the hot oil to spit and splatter. After you've cooked them for a couple of minutes at most, add the onion, garlic, celery seeds, and ginger. Stir them in the hot oil until they're cooked the way you want them. Add kale and sesame seeds. Stir-fry until the kale is just wilted. Stir in the cooked egg pieces. Add the rice, ensuring any clumps are busted up to individual grains. (NOTE: You may have to add more oil here, too, if things are sticking. You may have to turn the heat up or down. You be the judge.) Begin adding soy sauce (or tamari or shoyu) as you stir-fry everything. You want at least enough to color all the rice brown, but add more if you like more. When it looks done, taste for salt. Add whatever amount of salt you like, and you're all set! Enjoy! (This served about 3.)
There are lots of other things you could stir-fry into this: celery, scallions, snow peas, baby corn, water chestnuts, tofu, mushrooms...these are just a few ideas that would be great! Omit the egg to make this vegan. Have fun!
Friday, February 13, 2009
Gnocchi with Goat Cheese-Pesto Sauce
Gnocchi is an Italian dumpling and is pronounced "NO-key". I made this recipe for the first time last night, and it was delicious! I saw a different recipe online yesterday for gnocchi, and it inspired me to create this recipe. I hope you like it! I served it with sautéed kale (Yes, I love kale. It's the only thing coming out of the garden at this time of year, too!), crusty white bread, and white wine. Any variation of white beans would have been perfect with it, too.
1 lb. gnocchi - You can make this homemade (I used the recipe for potato gnocchi from PeTA's The Compassionate Cook cookbook.), use frozen gnocchi, or use purchased fresh gnocchi.
2 T. extra-virgin olive oil
2 cloves garlic, minced
4 oz. goat cheese
1/3 c. water
2 T. pesto (You can use purchased prepared pesto. I used homemade.)
salt and pepper to taste
1 large Roma tomato, chopped
Prepare the gnocchi according to the recipe or package directions. While the gnocchi are boiling, sauté the minced garlic in 1 T. of the olive oil over medium-low heat. When you begin to smell the garlic (after about 1 minute), add the goat cheese and water. Stir constantly until you have a smooth sauce. Stir in the pesto, the remaining 1 T. olive oil, and salt and pepper to taste.
When the gnocchi are finished, toss the warm dumplings in the sauce to coat them, then top with chopped fresh tomato. Enjoy!
1 lb. gnocchi - You can make this homemade (I used the recipe for potato gnocchi from PeTA's The Compassionate Cook cookbook.), use frozen gnocchi, or use purchased fresh gnocchi.
2 T. extra-virgin olive oil
2 cloves garlic, minced
4 oz. goat cheese
1/3 c. water
2 T. pesto (You can use purchased prepared pesto. I used homemade.)
salt and pepper to taste
1 large Roma tomato, chopped
Prepare the gnocchi according to the recipe or package directions. While the gnocchi are boiling, sauté the minced garlic in 1 T. of the olive oil over medium-low heat. When you begin to smell the garlic (after about 1 minute), add the goat cheese and water. Stir constantly until you have a smooth sauce. Stir in the pesto, the remaining 1 T. olive oil, and salt and pepper to taste.
When the gnocchi are finished, toss the warm dumplings in the sauce to coat them, then top with chopped fresh tomato. Enjoy!
Saturday, January 31, 2009
Pasta and Potato Vegetable Soup
This is my version of a recipe I believe I got from "Vegetarian Times" several years ago. Perfect for the weather we've been having lately!
1 small onion, diced
1/3 - 1/2 c. chopped celery
1 medium carrot, peeled and diced
1 T. extra virgin olive oil
1/4 c. dry red wine
2 cloves garlic, minced
1 15-oz. can diced tomatoes with juice
1 T. dried parsley (or 1/3 c. chopped fresh parsley)
1 T. dried basil
1/2 t. dried oregano
1/2 t. salt
8 cups vegetable broth, water, or any combination of the two
1 medium potato, peeled and diced
3/4 c. dried pasta (macaroni, penne, or something like that)
1 15-oz. can garbanzo beans, rinsed and drained
freshly ground black pepper, to taste
In a large soup pot, sauté onion, celery, and carrot in olive oil and wine over medium-high heat until onion is transparent. Add garlic, sauté another minute. Add tomatoes, herbs, salt, and water or broth, and bring to a boil. Add beans, pasta, and potatoes, and cook at a low boil until vegetables are soft, potatoes are fork-tender, and pasta is cooked. Adjust seasonings to taste.
1 small onion, diced
1/3 - 1/2 c. chopped celery
1 medium carrot, peeled and diced
1 T. extra virgin olive oil
1/4 c. dry red wine
2 cloves garlic, minced
1 15-oz. can diced tomatoes with juice
1 T. dried parsley (or 1/3 c. chopped fresh parsley)
1 T. dried basil
1/2 t. dried oregano
1/2 t. salt
8 cups vegetable broth, water, or any combination of the two
1 medium potato, peeled and diced
3/4 c. dried pasta (macaroni, penne, or something like that)
1 15-oz. can garbanzo beans, rinsed and drained
freshly ground black pepper, to taste
In a large soup pot, sauté onion, celery, and carrot in olive oil and wine over medium-high heat until onion is transparent. Add garlic, sauté another minute. Add tomatoes, herbs, salt, and water or broth, and bring to a boil. Add beans, pasta, and potatoes, and cook at a low boil until vegetables are soft, potatoes are fork-tender, and pasta is cooked. Adjust seasonings to taste.
Tuesday, June 17, 2008
Chocolate Sorbet
The following recipe is really too good to be true. Delicious vegan ice cream! And no “weird” ingredients! I got the original recipe from Southern Living magazine. This is my version.
5 c. water
2 ¼ c. sugar
1 c. cocoa
1 bag vegan chocolate chips (I use Ghirardelli semisweet chocolate chips with great results. The bag says it “may contain trace amounts of milk,” but milk is not a listed ingredient. I assume the disclaimer is just due to processing on machinery used for other, non-vegan products. If that doesn’t work for you, just pick a chocolate chip that does.)
about 15 lbs. ice for the ice cream freezer
rock salt
1. Bring the water and sugar to a boil in a large saucepan. Boil, stirring occasionally, until sugar is dissolved (about 1 minute). Whisk in cocoa until blended (no lumps). Reduce heat and simmer, whisking occasionally, 30 minutes. Remove from heat. Gradually add the chocolate chips, whisking until smooth after each addition. Let stand at room temperature 1 hour.
2. Pour the chocolate mixture into the freezer container of a 4-quart ice cream freezer. Freeze according to the manufacturer’s instructions, about 45 minutes.
3. Move the ice cream to your kitchen freezer, and let it “cure” in the freezer overnight.
This makes about 5 cups of unbelievably delicious ice-cream-like sorbet.
5 c. water
2 ¼ c. sugar
1 c. cocoa
1 bag vegan chocolate chips (I use Ghirardelli semisweet chocolate chips with great results. The bag says it “may contain trace amounts of milk,” but milk is not a listed ingredient. I assume the disclaimer is just due to processing on machinery used for other, non-vegan products. If that doesn’t work for you, just pick a chocolate chip that does.)
about 15 lbs. ice for the ice cream freezer
rock salt
1. Bring the water and sugar to a boil in a large saucepan. Boil, stirring occasionally, until sugar is dissolved (about 1 minute). Whisk in cocoa until blended (no lumps). Reduce heat and simmer, whisking occasionally, 30 minutes. Remove from heat. Gradually add the chocolate chips, whisking until smooth after each addition. Let stand at room temperature 1 hour.
2. Pour the chocolate mixture into the freezer container of a 4-quart ice cream freezer. Freeze according to the manufacturer’s instructions, about 45 minutes.
3. Move the ice cream to your kitchen freezer, and let it “cure” in the freezer overnight.
This makes about 5 cups of unbelievably delicious ice-cream-like sorbet.
Fruit Smoothie
Here's a light, easy breakfast for people on the run. I made this one up. It's easy to modify - substitute whatever fruit and juice you like best!
1 medium banana, peeled and frozen (Do this ahead of time so it's ready when you're ready. Peel the banana, wrap in plastic wrap, and put it in the freezer.)
1/2 pint strawberries, washed and hulled
orange juice
handful of raw sunflower seeds, shelled
Cut the banana into 1-inch pieces. Put the strawberries in the blender, then the bananas, then pour in a little orange juice to give it some liquid to keep things moving. Be sure to put the non-frozen fruit in before you put the frozen fruit in. If you put the frozen pieces in first, the blender sometimes just cuts a path through them, and nothing moves around in the blender jar. Once everything is getting liquidy, toss in the sunflower seeds while it's still moving. Add enough orange juice to make the consistency you like. Pour it in an insulated to-go cup, and you're ready to hit the road, breakfast in hand!
1 medium banana, peeled and frozen (Do this ahead of time so it's ready when you're ready. Peel the banana, wrap in plastic wrap, and put it in the freezer.)
1/2 pint strawberries, washed and hulled
orange juice
handful of raw sunflower seeds, shelled
Cut the banana into 1-inch pieces. Put the strawberries in the blender, then the bananas, then pour in a little orange juice to give it some liquid to keep things moving. Be sure to put the non-frozen fruit in before you put the frozen fruit in. If you put the frozen pieces in first, the blender sometimes just cuts a path through them, and nothing moves around in the blender jar. Once everything is getting liquidy, toss in the sunflower seeds while it's still moving. Add enough orange juice to make the consistency you like. Pour it in an insulated to-go cup, and you're ready to hit the road, breakfast in hand!
Roasted Cauliflower Pizza
I know this is a little unconventional, and I admit that I was skeptical when I first saw it. But it was so vegan and coming from a magazine and article that were not catering to vegetarians, much less vegans, so I figured it must be good. I mean, they expected regular omnivores to try it and like it. And it IS good! It’s good right out of the oven, but I thought it was even better after being in the fridge overnight. Your call.
The original recipe is from Country Living magazine.
4 cups finely chopped cauliflower florets (This is about one head, and the finely chopping of the head into florets is the most tedious part of the recipe.)
¼ c. extra-virgin olive oil
1 ½ t. salt
½ t. freshly ground black pepper
¼ c. bread crumbs
1 recipe vegan pizza dough, enough for one 14-inch or 15-inch round pizza (If you don’t have a recipe you like, I highly recommend the pizza crust alternative recipe in Fields of Greens by Annie Somerville. I omit the rye flour from her recipe.)
Toss the cauliflower with the olive oil, salt, and black pepper. Roast the cauliflower mixture in a baking pan in a 400-degree oven until tender, about 20 minutes. Remove the cauliflower from the oven, and increase the oven temperature to 500 degrees.
Using a rolling pin, roll out the pizza dough on a lightly floured surface to a 14- or 15-inch circle. Transfer the rolled dough to a pizza pan. Top the dough with the roasted cauliflower, then sprinkle the breadcrumbs over the cauliflower. Bake the pizza until the dough is golden and crispy, about 12 – 15 minutes. The tips of the cauliflower will brown.
The original recipe is from Country Living magazine.
4 cups finely chopped cauliflower florets (This is about one head, and the finely chopping of the head into florets is the most tedious part of the recipe.)
¼ c. extra-virgin olive oil
1 ½ t. salt
½ t. freshly ground black pepper
¼ c. bread crumbs
1 recipe vegan pizza dough, enough for one 14-inch or 15-inch round pizza (If you don’t have a recipe you like, I highly recommend the pizza crust alternative recipe in Fields of Greens by Annie Somerville. I omit the rye flour from her recipe.)
Toss the cauliflower with the olive oil, salt, and black pepper. Roast the cauliflower mixture in a baking pan in a 400-degree oven until tender, about 20 minutes. Remove the cauliflower from the oven, and increase the oven temperature to 500 degrees.
Using a rolling pin, roll out the pizza dough on a lightly floured surface to a 14- or 15-inch circle. Transfer the rolled dough to a pizza pan. Top the dough with the roasted cauliflower, then sprinkle the breadcrumbs over the cauliflower. Bake the pizza until the dough is golden and crispy, about 12 – 15 minutes. The tips of the cauliflower will brown.
Mushroom Risotto
This is my adapted version of a recipe from Martha Stewart's Living magazine. It's an elegant, impressive dish that would be perfect for a romantic dinner or an intimate dinner party. It would do well served with a romaine salad, crusty European bread, and a bottle of wine.
1/2 c. walnuts or pine nuts (I like the pine nuts, but they can be pricey.)
1/2 c. fresh basil - Dried herbs will not work for this recipe.
1/2 c. fresh parsley - Dried herbs will not work for this recipe. You can omit the parsley and use 1 full c. of fresh basil instead.
1 clove garlic, peeled
1/4 t. salt
freshly ground pepper, to taste
1/4 c. and 2 T. extra-virgin olive oil
2 cups arborio rice - This is an expensive rice, but it cooks to a creamy risotto. It is the traditional risotto rice.
1/2 oz. dried porcini mushrooms
1/2 c. dry white wine, like Chardonnay
5 1/2 c. vegetable broth (I used vegetable boullion.)
1. Toast the nuts by placing them in a small, nonstick skillet over medium heat. They should be in a single layer. Shake the pan around while toasting to move the nuts across the surface and prevent burning. When you begin to smell the nuts (just a few minutes), they are ready. Remove them from the heat.
2. Make the pesto by first pulsing the nuts in a food processor until they are coarsely ground, then adding the herbs, garlic, salt, and pepper. Process until everything is ground. Pour the oil in while the machine is running until everything is puréed. Set aside.
3. Bring the rice, mushrooms, wine, and 2 c. of broth to a boil. Cook, stirring constantly, until liquid has been absorbed. This takes about 5 minutes. Reduce the heat to medium-high. Continue this cycle with 1/2 c. of broth at a time: add broth, cook and stir until the liquid is absorbed, add broth, cook and stir, etc. It will take 20 - 25 minutes to get all liquid absorbed. Once all liquid has been cooked in, remove the risotto from the heat. Stir about 1/2 of the pesto (more if you like) into the risotto, then serve the risotto immediately, topped with the remaining pesto.
1/2 c. walnuts or pine nuts (I like the pine nuts, but they can be pricey.)
1/2 c. fresh basil - Dried herbs will not work for this recipe.
1/2 c. fresh parsley - Dried herbs will not work for this recipe. You can omit the parsley and use 1 full c. of fresh basil instead.
1 clove garlic, peeled
1/4 t. salt
freshly ground pepper, to taste
1/4 c. and 2 T. extra-virgin olive oil
2 cups arborio rice - This is an expensive rice, but it cooks to a creamy risotto. It is the traditional risotto rice.
1/2 oz. dried porcini mushrooms
1/2 c. dry white wine, like Chardonnay
5 1/2 c. vegetable broth (I used vegetable boullion.)
1. Toast the nuts by placing them in a small, nonstick skillet over medium heat. They should be in a single layer. Shake the pan around while toasting to move the nuts across the surface and prevent burning. When you begin to smell the nuts (just a few minutes), they are ready. Remove them from the heat.
2. Make the pesto by first pulsing the nuts in a food processor until they are coarsely ground, then adding the herbs, garlic, salt, and pepper. Process until everything is ground. Pour the oil in while the machine is running until everything is puréed. Set aside.
3. Bring the rice, mushrooms, wine, and 2 c. of broth to a boil. Cook, stirring constantly, until liquid has been absorbed. This takes about 5 minutes. Reduce the heat to medium-high. Continue this cycle with 1/2 c. of broth at a time: add broth, cook and stir until the liquid is absorbed, add broth, cook and stir, etc. It will take 20 - 25 minutes to get all liquid absorbed. Once all liquid has been cooked in, remove the risotto from the heat. Stir about 1/2 of the pesto (more if you like) into the risotto, then serve the risotto immediately, topped with the remaining pesto.
Thursday, June 5, 2008
Pasta e Fagioli (Italian Pasta Stew with Beans)
This is a recipe I modified from Sundays at Moosewood Restaurant by The Moosewood Collective. It's a really cool cookbook with recipes from various ethnic regions (including the Southeast US!) and countries, and the original recipe that I modified is in the Italy section. Don't let the kale turn you off. It actually MAKES the dish.
3 T. extra virgin olive oil
1 large onion, chopped
2 carrots, peeled and sliced - halve big slices
2 garlic cloves, minced
1 bunch kale, washed, destemmed, and torn into bite-sized pieces
1 28-oz. can chopped tomatoes, with juice (Muir Glen has cans of fire-roasted tomatoes, and these really give the stew a wonderful smoky taste.)
1 can canellini or Great Northern beans (with juice this time!)
1/4 c. chopped fresh parsley or 2 T. dried parsley
2 T. chopped fresh basil or 1 T. dried basil
oregano, to taste
freshly ground black pepper, to taste
1 lb. pasta (short, chunky variety, like penne)
Start cooking the pasta according to package directions.
Meanwhile, heat the olive oil in a large soup pot, and sauté the onion and carrot for a few minutes. Add garlic and kale. Stir unti the kale is wilted down but not drying out. Add tomatoes with juice, beans with juice, and herbs. You can add water to make it thinner if that is what you like. Don't add water to keep it stewier.
When the pasta is done cooking, drain, and mix with the bean and tomato sauce. Add salt and pepper to taste. Turn out into a serving bowl, and serve hot.
3 T. extra virgin olive oil
1 large onion, chopped
2 carrots, peeled and sliced - halve big slices
2 garlic cloves, minced
1 bunch kale, washed, destemmed, and torn into bite-sized pieces
1 28-oz. can chopped tomatoes, with juice (Muir Glen has cans of fire-roasted tomatoes, and these really give the stew a wonderful smoky taste.)
1 can canellini or Great Northern beans (with juice this time!)
1/4 c. chopped fresh parsley or 2 T. dried parsley
2 T. chopped fresh basil or 1 T. dried basil
oregano, to taste
freshly ground black pepper, to taste
1 lb. pasta (short, chunky variety, like penne)
Start cooking the pasta according to package directions.
Meanwhile, heat the olive oil in a large soup pot, and sauté the onion and carrot for a few minutes. Add garlic and kale. Stir unti the kale is wilted down but not drying out. Add tomatoes with juice, beans with juice, and herbs. You can add water to make it thinner if that is what you like. Don't add water to keep it stewier.
When the pasta is done cooking, drain, and mix with the bean and tomato sauce. Add salt and pepper to taste. Turn out into a serving bowl, and serve hot.
Tempeh Fajitas
Here is a vegan version of fajitas that even omnivores will love.
1 8-oz. package tempeh (I like LightLife's garden veggie tempeh.), sliced into fajita-sized slices
juice of 2 limes
1/2 t. chili powder
1/2 t. cumin
1/4 t. salt
1/2 onion, sliced
1 bell pepper, deseeded and deveined, sliced
3 t. canola oil plus 1 t. canola oil
flour tortillas (no lard ingredients)
fixin's (chopped tomato, salsa, pickled or fresh jalepenos, chopped green chiles, guacamole or avocados, chopped lettuce, pico de gallo etc.)
Mix the lime juice with the chili powder, cumin, and salt. You can also substitute the fajita-seasoning packet of your choice for the spices and salt. Marinate the tempeh slices in the lime juice mixture overnight.
Wrap the tortillas in aluminum foil and warm them in the oven on about 250 degrees while the fajitas are cooking.
In a non-stick pan, heat the 3 t. oil over medium-high heat. Put the tempeh slices in the oil, and let them fry in it until they have soaked up the oil. Add enough water to coat the bottom of the skillet, and let the tempeh soak that up, too. (It will also evaporate some.) Once the water is gone, add the remaining 1 t. oil, the onion, the bell pepper, and any leftover lime marinade. Sort of stir-fry everything together until the onion and bell pepper are cooked but still slightly crunchy. I have even been known to add one julienned carrot to the veggie mix here.
Once the veggies are cooked, load tempeh, veggies, and fixings onto the warmed tortillas, and enjoy!
1 8-oz. package tempeh (I like LightLife's garden veggie tempeh.), sliced into fajita-sized slices
juice of 2 limes
1/2 t. chili powder
1/2 t. cumin
1/4 t. salt
1/2 onion, sliced
1 bell pepper, deseeded and deveined, sliced
3 t. canola oil plus 1 t. canola oil
flour tortillas (no lard ingredients)
fixin's (chopped tomato, salsa, pickled or fresh jalepenos, chopped green chiles, guacamole or avocados, chopped lettuce, pico de gallo etc.)
Mix the lime juice with the chili powder, cumin, and salt. You can also substitute the fajita-seasoning packet of your choice for the spices and salt. Marinate the tempeh slices in the lime juice mixture overnight.
Wrap the tortillas in aluminum foil and warm them in the oven on about 250 degrees while the fajitas are cooking.
In a non-stick pan, heat the 3 t. oil over medium-high heat. Put the tempeh slices in the oil, and let them fry in it until they have soaked up the oil. Add enough water to coat the bottom of the skillet, and let the tempeh soak that up, too. (It will also evaporate some.) Once the water is gone, add the remaining 1 t. oil, the onion, the bell pepper, and any leftover lime marinade. Sort of stir-fry everything together until the onion and bell pepper are cooked but still slightly crunchy. I have even been known to add one julienned carrot to the veggie mix here.
Once the veggies are cooked, load tempeh, veggies, and fixings onto the warmed tortillas, and enjoy!
Tuscan Beans with Tomato Sauce and Sage
This is a recipe I adapted from Ursula Ferrigno's Truly Italian cookbook - an excellent Italian vegetarian cookbook. It is highly recommended not only for the recipes, but for the beautiful photographs of Italy. This particular recipe is deceptively simple. The leftovers can be eaten atop crusty European bread as a snack. YUM!
2 T. extra virgin olive oil
1 T. vegan margarine (I use Earth Balance.)
3 cloves garlic, peeled and minced
1 T. dried/rubbed sage (more, if you prefer)
1 can chopped tomatoes with juice
2 cans canellini or Great Northern beans, rinsed and drained
salt and freshly ground pepper, to taste
1. Heat the oil and butter together in a medium saucepan. Add the sage and garlic and fry in the oil/butter mixture for 1 minute.
2. Add the tomatoes and tomato juice, the beans, the salt, and the pepper, and simmer together for 5 minutes until heated through.
2 T. extra virgin olive oil
1 T. vegan margarine (I use Earth Balance.)
3 cloves garlic, peeled and minced
1 T. dried/rubbed sage (more, if you prefer)
1 can chopped tomatoes with juice
2 cans canellini or Great Northern beans, rinsed and drained
salt and freshly ground pepper, to taste
1. Heat the oil and butter together in a medium saucepan. Add the sage and garlic and fry in the oil/butter mixture for 1 minute.
2. Add the tomatoes and tomato juice, the beans, the salt, and the pepper, and simmer together for 5 minutes until heated through.
Aloo Gobi (Indian potatoes with cauliflower)
This is my version of the recipe in Madhu Gadia's New Indian Home Cooking. When I moved to Hot Springs, AR, there were NO Indian restaurants in town, and I was devastated. I decided it was time to learn to cook some Indian dishes to keep from going mad! Here is one I rely on.
1 medium head cauliflower, washed and chopped into florets, slightly larger than the 1-inch potato pieces
2 medium potatoes, peeled and chopped into 1-inch pieces
2 T. expeller-pressed canola oil
1/2 t. cumin seeds (not ground)
1 small onion, finely chopped
1 t. fresh ginger (not dried!), peeled and chopped
1/4 t. turmeric
1 t. salt
1/2 t. cayenne pepper (optional)
2 t. ground coriander seed
1/2 t. garam masala (Indian spice mix - McCormick makes a version)
1 T. chopped fresh cilantro
1 can chopped tomatoes
Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds, and fry until they are golden brown (just a few seconds). Add the onion, and sauté until they are transparent (3-5 minutes). Add the potatoes, tomatoes (including juice), turmeric, salt, and cayenne (if using), and stir to combine. Cover with a lid, reduce heat, and simmer for about 5 minutes to give the potatoes a head start on the cauliflower.
Add the cauliflower and ginger to the pan, stir to coat everything again. Recover, and cook an additional 8 - 10 minutes, until the potatoes and cauliflower are both easy to pierce with a fork. Add the coriander and garam masala. Stir to combine.
Serve hot, garnished with cilantro.
1 medium head cauliflower, washed and chopped into florets, slightly larger than the 1-inch potato pieces
2 medium potatoes, peeled and chopped into 1-inch pieces
2 T. expeller-pressed canola oil
1/2 t. cumin seeds (not ground)
1 small onion, finely chopped
1 t. fresh ginger (not dried!), peeled and chopped
1/4 t. turmeric
1 t. salt
1/2 t. cayenne pepper (optional)
2 t. ground coriander seed
1/2 t. garam masala (Indian spice mix - McCormick makes a version)
1 T. chopped fresh cilantro
1 can chopped tomatoes
Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds, and fry until they are golden brown (just a few seconds). Add the onion, and sauté until they are transparent (3-5 minutes). Add the potatoes, tomatoes (including juice), turmeric, salt, and cayenne (if using), and stir to combine. Cover with a lid, reduce heat, and simmer for about 5 minutes to give the potatoes a head start on the cauliflower.
Add the cauliflower and ginger to the pan, stir to coat everything again. Recover, and cook an additional 8 - 10 minutes, until the potatoes and cauliflower are both easy to pierce with a fork. Add the coriander and garam masala. Stir to combine.
Serve hot, garnished with cilantro.
Lemon Drop Sipper
Ok, I know adult beverages are not really "cooking", but this is a recipe I modified and love. The original was from The Ultimate A-To-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst. This cocktail recipe book is highly recommended! It has zillions of recipes, advice on all the proper barware and glasses to use for each drink, toasts, and witty drinking quotes. I modified this recipe to be weaker, because I'm kind of lame with drinking hard liquor. Make it stronger if it suits you.
juice of one large lemon
1 T. sugar
1/4 c. vodka
2 ice cubes
Put the ingredients in a cocktail shaker and shake like mad to try to dissolve the sugar. Strain it out into a cocktail glass (think martini glass), leaving the ice behind. Yum!
juice of one large lemon
1 T. sugar
1/4 c. vodka
2 ice cubes
Put the ingredients in a cocktail shaker and shake like mad to try to dissolve the sugar. Strain it out into a cocktail glass (think martini glass), leaving the ice behind. Yum!
Vegan Lasagna
Ok, I tried a LOT of vegan lasagnas trying to find a good one. Believe me - there are a lot out there, but they really don't take the place of a good lasagna. This is good. This one works. I got the original recipe online, and it was called, "Destiny's Vegan-licious Lasagna." I don't remember the site address. This is my version of Destiny's lasagna.
Lasagna is nice, because you can make it ahead of time, put it in the fridge, then entertain effortlessly when the time is right.
1 box lasagna noodles (Some boxes have more than others. You need more than a skimpy box.)
2 jars of your favorite prepared tomato sauce for pasta (I like Fra Diavolo from Newman's Own.)
1 lb. tofu, roughly chopped (not the silken kind)
1/2 c. vegan margarine (I like Earth Balance. It does not have hydrogenated oils or trans-fats.)
1/2 c. rice milk (You can use soy milk, but I think soy milk lends its characteristic soy taste to anything made with it. Your choice, but rice milk stays neutral and does not lend a specific flavor to the dish.)
1 T. dried parsley
1 T. dried basil
1 1/2 t. salt
1 t. dried oregano
1/2 t. freshly ground black pepper
1 10-oz. package frozen chopped spinach, thawed and drained
2 c. chopped fresh vegetables, your choice (Be creative here. Think of thinly sliced carrots, chopped onion, chopped garlic, chopped jalepenos, corn kernels, green or black olives, capers, green or colored bell peppers, artichoke hearts, asparagus, pimentos, and on and on and on)
1 or 2 large ripe tomatoes, sliced (optional for the top of the lasagna)
1. Combine tofu, margarine (I usually melt it in the microwave first.), rice milk, parsley, basil, salt, oregano, and black pepper in a food processor until smooth. (You can do this in a blender, but you may need to do it in 2 batches.) Set aside.
2. Sauté the chopped fresh vegetables in the olive oil until they are soft with only a slight crunch to them. Set aside.
3. Cook the lasagna noodles according to package directions. (Slightly - SLIGHTLY! - undercooked is okay.)
4. Preheat the oven to 375 degrees. While it is heating, get a huge baking dish (I use a 9.5 x 13.5, and it is a tight fit with sauce bubbling over during cooking!), and layer like this: tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all the sautéed veggies, tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all of the spinach, tomato sauce, 1/3 of the noodles, tomato sauce. If you are using the sliced tomatoes, cover the top with them now.
5. Bake lasagna 1 hour. Let stand 20 minutes after removing from the oven to set up, then cut and serve hot. Don't worry - it won't get too cool to eat during that 20 minutes! Enjoy!
Lasagna is nice, because you can make it ahead of time, put it in the fridge, then entertain effortlessly when the time is right.
1 box lasagna noodles (Some boxes have more than others. You need more than a skimpy box.)
2 jars of your favorite prepared tomato sauce for pasta (I like Fra Diavolo from Newman's Own.)
1 lb. tofu, roughly chopped (not the silken kind)
1/2 c. vegan margarine (I like Earth Balance. It does not have hydrogenated oils or trans-fats.)
1/2 c. rice milk (You can use soy milk, but I think soy milk lends its characteristic soy taste to anything made with it. Your choice, but rice milk stays neutral and does not lend a specific flavor to the dish.)
1 T. dried parsley
1 T. dried basil
1 1/2 t. salt
1 t. dried oregano
1/2 t. freshly ground black pepper
1 10-oz. package frozen chopped spinach, thawed and drained
2 c. chopped fresh vegetables, your choice (Be creative here. Think of thinly sliced carrots, chopped onion, chopped garlic, chopped jalepenos, corn kernels, green or black olives, capers, green or colored bell peppers, artichoke hearts, asparagus, pimentos, and on and on and on)
1 or 2 large ripe tomatoes, sliced (optional for the top of the lasagna)
1. Combine tofu, margarine (I usually melt it in the microwave first.), rice milk, parsley, basil, salt, oregano, and black pepper in a food processor until smooth. (You can do this in a blender, but you may need to do it in 2 batches.) Set aside.
2. Sauté the chopped fresh vegetables in the olive oil until they are soft with only a slight crunch to them. Set aside.
3. Cook the lasagna noodles according to package directions. (Slightly - SLIGHTLY! - undercooked is okay.)
4. Preheat the oven to 375 degrees. While it is heating, get a huge baking dish (I use a 9.5 x 13.5, and it is a tight fit with sauce bubbling over during cooking!), and layer like this: tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all the sautéed veggies, tomato sauce, 1/3 of the noodles, 1/2 of the tofu mixture, all of the spinach, tomato sauce, 1/3 of the noodles, tomato sauce. If you are using the sliced tomatoes, cover the top with them now.
5. Bake lasagna 1 hour. Let stand 20 minutes after removing from the oven to set up, then cut and serve hot. Don't worry - it won't get too cool to eat during that 20 minutes! Enjoy!
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