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.
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Wednesday, November 18, 2009
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
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.
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.
Vegan Chili
This is a recipe from The NEW Farm Vegetarian Cookbook that I modified. It is my standard vegetarian chili recipe now. I had a dedicated meat-eater tell me this is the best chili she had tasted in her life! So there you go!
2 cans beans, rinsed and drained (I use 1 can of pinto and 1 can of red kidney beans, but you can use whatever you want. Black beans are supposed to be the least gas-producing beans, if that is a concern to you.)
1 c. TVP (This is Texturized Vegetable Protein. You can get it at Kroger in the health food section. I usually buy it in the bulk section of Whole Foods.)
7/8 c. boiling water
1/2 t. garlic powder
1/2 t. plus 2 T. chili powder
2 t. salt, divided
1 onion, diced
1 clove garlic, minced
2 T. expeller pressed canola oil
3 1/2 c. tomatoes and tomato sauce and even water (You pick the combination, depending on how thick you like the chili. I use 1 can of tomato sauce, 1 can of petite-diced tomatoes, and a little water to wash the tomato residue out of the cans.)
1 t. cumin
pinch black or red pepper
1. Put the tomato mix, 2 T. chili powder, cumin, 1 t. salt, and black or red pepper in a large soup pot. Begin to simmer.
2. Add beans to the pot.
3. Soak TVP, garlic powder, 1/2 t. chili powder, and 1 t. salt in boiling water for 10 minutes, then add to the pot.
4. Sauté onion and garlic in oil until soft. Add to the pot.
5. Simmer for 5 - 10 minutes before serving, to allow the flavors to "marry." It is my personal opinion that this is even better the next day, after it has been in the fridge overnight.
2 cans beans, rinsed and drained (I use 1 can of pinto and 1 can of red kidney beans, but you can use whatever you want. Black beans are supposed to be the least gas-producing beans, if that is a concern to you.)
1 c. TVP (This is Texturized Vegetable Protein. You can get it at Kroger in the health food section. I usually buy it in the bulk section of Whole Foods.)
7/8 c. boiling water
1/2 t. garlic powder
1/2 t. plus 2 T. chili powder
2 t. salt, divided
1 onion, diced
1 clove garlic, minced
2 T. expeller pressed canola oil
3 1/2 c. tomatoes and tomato sauce and even water (You pick the combination, depending on how thick you like the chili. I use 1 can of tomato sauce, 1 can of petite-diced tomatoes, and a little water to wash the tomato residue out of the cans.)
1 t. cumin
pinch black or red pepper
1. Put the tomato mix, 2 T. chili powder, cumin, 1 t. salt, and black or red pepper in a large soup pot. Begin to simmer.
2. Add beans to the pot.
3. Soak TVP, garlic powder, 1/2 t. chili powder, and 1 t. salt in boiling water for 10 minutes, then add to the pot.
4. Sauté onion and garlic in oil until soft. Add to the pot.
5. Simmer for 5 - 10 minutes before serving, to allow the flavors to "marry." It is my personal opinion that this is even better the next day, after it has been in the fridge overnight.
Pasta al Salsa
This is a recipe I got from a Wild Oats cayenne pepper bottle - modified for my tastes. It's easy, it's pretty, it's tasty.
2 T. extra virgin olive oil
1 celery rib, minced (I have been known to just throw in celery seed when sauté-ing the veggies if I'm out of celery.)
2 garlic cloves, minced
1 green bell pepper, thinly sliced (I have been known to substitute 1/2 medium onion if I'm out of bell pepper.)
1 1-lb 12-oz. can chopped or crushed tomatoes (chopped tomatoes makes a lighter, hot-weather-style sauce...crushed tomatoes makes a heavier, saucier sauce suited to cooler weather)
16 pimento-stuffed green olives, sliced
1 t. capers
1 t. dried basil
1/4 - 1/2 t. cayenne pepper (depends on your tastes and those of your guests...more = spicier)
1 lb. spaghetti or other long-noodle pasta
Sauté celery, garlic, and bell pepper in olive oil over medium-high heat until soft. Add tomatoes, and bring to a simmer. Add remaining ingredients, and simmer while cooking pasta according to package directions. When the pasta is done, drain it, toss with the sauce, turn into a serving bowl, and serve immediately.
2 T. extra virgin olive oil
1 celery rib, minced (I have been known to just throw in celery seed when sauté-ing the veggies if I'm out of celery.)
2 garlic cloves, minced
1 green bell pepper, thinly sliced (I have been known to substitute 1/2 medium onion if I'm out of bell pepper.)
1 1-lb 12-oz. can chopped or crushed tomatoes (chopped tomatoes makes a lighter, hot-weather-style sauce...crushed tomatoes makes a heavier, saucier sauce suited to cooler weather)
16 pimento-stuffed green olives, sliced
1 t. capers
1 t. dried basil
1/4 - 1/2 t. cayenne pepper (depends on your tastes and those of your guests...more = spicier)
1 lb. spaghetti or other long-noodle pasta
Sauté celery, garlic, and bell pepper in olive oil over medium-high heat until soft. Add tomatoes, and bring to a simmer. Add remaining ingredients, and simmer while cooking pasta according to package directions. When the pasta is done, drain it, toss with the sauce, turn into a serving bowl, and serve immediately.
Wednesday, June 4, 2008
Smoky Penne with Corn and Cherry Tomatoes
This Pasta! It is perfect for a romantic meal or to impress company. I believe the original recipe came from "Vegetarian Times." Note to sinusitis and allergy sufferers: although the proteins in cow's milk will irritate your sinuses, the proteins in goat's milk will not. (Disclaimer: I am not a doctor!)
12 oz. penne pasta (of course, any short, chunky type of pasta will do)
1 chipotle chile (If you get this dried, soak it for 10 minutes in hot water to rehydrate it. If you get it packed in adobo sauce, the soaking is not necessary. If you like things SPICY, leave the seeds and veins in. If you are just looking for a slightly spicy but more smoky flavor, take the veins and seeds out of the pepper.)
2 T. olive oil, divided
2 cloves garlic, minced
1 4-oz. goat cheese, plus more for crumbling and sprinkling, if desired (Note to vegetarians: not all cheese is vegetarian. Be sure your cheese does not contain rennet, which is the lining of calf stomachs. Look for labels that specify "vegetable rennet" and "vegetable enzymes.")
1/3 c. chopped fresh parsley
2 c. grape or cherry tomatoes, washed and halved
2 c. fresh or frozen corn kernels (Fresh is reallllly nice. Boil the corn cobs first to lightly cook the kernels. Overcooking will dry them out. Once they cobs are cooked, hold the cob upright and use a knife to slice the kernels away from the cob. Do this on a dinner plate or in a bowl to catch the kernels.)
salt and freshly ground pepper, to taste
1. Cook the pasta according to package directions.
2. Meanwhile, finely chop the chipotle chile. (Note: adobo sauce will temporarily stain your plastic cutting boards and your hands and may permanently stain other things.) Heat 1 T. oil in a skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 c. water. Cook 2-3 minutes, or until a smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add remaining 1 T. oil.
3. Drain pasta, and return to the pot. Add tomatoes, corn, parsley, and cheese sauce. Add salt and pepper, to taste. Transfer to serving bowl, and toss in extra goat cheese crumbles, if desired.
12 oz. penne pasta (of course, any short, chunky type of pasta will do)
1 chipotle chile (If you get this dried, soak it for 10 minutes in hot water to rehydrate it. If you get it packed in adobo sauce, the soaking is not necessary. If you like things SPICY, leave the seeds and veins in. If you are just looking for a slightly spicy but more smoky flavor, take the veins and seeds out of the pepper.)
2 T. olive oil, divided
2 cloves garlic, minced
1 4-oz. goat cheese, plus more for crumbling and sprinkling, if desired (Note to vegetarians: not all cheese is vegetarian. Be sure your cheese does not contain rennet, which is the lining of calf stomachs. Look for labels that specify "vegetable rennet" and "vegetable enzymes.")
1/3 c. chopped fresh parsley
2 c. grape or cherry tomatoes, washed and halved
2 c. fresh or frozen corn kernels (Fresh is reallllly nice. Boil the corn cobs first to lightly cook the kernels. Overcooking will dry them out. Once they cobs are cooked, hold the cob upright and use a knife to slice the kernels away from the cob. Do this on a dinner plate or in a bowl to catch the kernels.)
salt and freshly ground pepper, to taste
1. Cook the pasta according to package directions.
2. Meanwhile, finely chop the chipotle chile. (Note: adobo sauce will temporarily stain your plastic cutting boards and your hands and may permanently stain other things.) Heat 1 T. oil in a skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 c. water. Cook 2-3 minutes, or until a smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add remaining 1 T. oil.
3. Drain pasta, and return to the pot. Add tomatoes, corn, parsley, and cheese sauce. Add salt and pepper, to taste. Transfer to serving bowl, and toss in extra goat cheese crumbles, if desired.
Cuban Black Beans
This is adapted from a recipe my friend Elaine gave me. I am not sure what cookbook she may have gotten it from. She has advised me that my topping of fresh tomatoes is not properly Cuban. If you want to be authentic, top with chopped fresh white onion, per Elaine. Thank you, Elaine!
1 lb. dried black beans
1 T. salt
2 T. plus 2 T. extra virgin olive oil
2 medium onion, chopped
2 bell peppers, deseeded and deveined, chopped
5 cloves garlic, peeled and minced
2 bay leaves
1 T. dried oregano
freshly ground black pepper, to taste
6 c. prepared white rice (Ok to use brown if you're taking better care of yourself!)
chopped fresh tomatoes to garnish
1. Wash the beans well after picking through them to remove any stones. Put the beans in acovered pot with the salt and 2 T. olive oil and water to cover. Soak 8 hours or overnight.
2. Simmer beans in the same water. Add bay leaves, oregano, and ground pepper. Cook until tendter, 1.5 - 2 hours. Stir very little to avoid breaking the skins on the beans. Add additional water as they are cooking, if necessary. Cook the rice during this time so that it's ready to go when the beans are.
3. Sauté onion, peppers, and garlic in the remaining 2 T. olive oil until soft. Stir these into the finished beans. Remove the bay leaves.
4. Serve the beans over the cooked rice. Garnish with chopped tomatoes.
1 lb. dried black beans
1 T. salt
2 T. plus 2 T. extra virgin olive oil
2 medium onion, chopped
2 bell peppers, deseeded and deveined, chopped
5 cloves garlic, peeled and minced
2 bay leaves
1 T. dried oregano
freshly ground black pepper, to taste
6 c. prepared white rice (Ok to use brown if you're taking better care of yourself!)
chopped fresh tomatoes to garnish
1. Wash the beans well after picking through them to remove any stones. Put the beans in acovered pot with the salt and 2 T. olive oil and water to cover. Soak 8 hours or overnight.
2. Simmer beans in the same water. Add bay leaves, oregano, and ground pepper. Cook until tendter, 1.5 - 2 hours. Stir very little to avoid breaking the skins on the beans. Add additional water as they are cooking, if necessary. Cook the rice during this time so that it's ready to go when the beans are.
3. Sauté onion, peppers, and garlic in the remaining 2 T. olive oil until soft. Stir these into the finished beans. Remove the bay leaves.
4. Serve the beans over the cooked rice. Garnish with chopped tomatoes.
Monday, January 21, 2008
Renee's Vegan Garlic Pasta
Garlic Pasta (vegan recipe from Peta.This dish is deceptively easy, and it's perfect when there's almost nothing in the pantry. But you will be surprised at how tasty it is! The drawback, NOT low-cal!)
1 lb. spaghetti, vermicelli, angel hair, or some other long narrow noodle
1/2 c. extra-virgin olive oil
2 cloves garlic, finely minced
1/4 cup finely chopped onion
1 t. salt
freshly ground pepper, to taste
1/2 c. toasted bread crumbs
Prepare pasta according to package directions.
Meanwhile, heat olive oil in a medium frying pan over medium heat. Add the garlic and onion, and saute until soft, about 5 minutes. Season with the salt and pepper.
Drain the pasta, reserving 1/3 c. of the cooking water. Pour the cooking water into the oil sauce, and cook over low heat 1 minute.
Toss the pasta with the oil sauce. Serve each portion sprinkled with bread crumbs.
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