Strata

This is my first attempt and actual eating of strata. I have to say that it isn't my favorite dish I've made. The consistency of the bread is not ideal, but it is an interesting and different way to incorporate vegetables, protein, and carbohydrates into one dish. I recommend giving this a shot if you have some time to prep the day or morning before you want to serve it, as it does need to rest in the refrigerator for at least 8 hours.

Caramelized Onion, Swiss Chard, and Fontina Cheese Strata (Cooking Light, July 2007)

cooking spray
3 cups thinly sliced Vidalia or other sweet onion
8 cups coarsely chopped Swiss chard (about 1 lbs.)
1/2 tsp. salt, divided
1 1/3 cups fat-free milk
1 cup egg substitute
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper
dash of ground nutmeg
12 oz. French bread, cut into 1/2-inch cubes (about 10 cups)
3/4 cup drained, crumbled water-packed firm tofu
1 cup (4 oz.) shredded fontina cheese

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 12 minutes or until browned, stirring frequently. Add chard; cook 5 minutes or until chard wilts, stirring frequently. Remove from heat; stir in 1/4 tsp. salt.
2. Combine 1/4 tsp. salt, milk, and next 5 ingredients in a large bowl; toss well to coat. Place half of bread mixture in an 11 x 7-inch baking dish coated with cooking spray. Top evenly with tofu, half of chard mixture, and 1/2 cup cheese. Top evenly with remaining bread mixture, remaining chard mixture, and 1/2 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
3. Preheat oven to 350.
4. Remove strata from refrigerator; let stand at room temperature 15 minutes. Bake strata, covered, at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving.

Summer Nights

This next meal epitomizes summer. We received our August Food and Wine magazine, and immediately we flipped through the pages finding this perfectly summery sensation. We even paired it with a New Zealand Sauvignon Blanc which melded all of the flavors of the meal together. I definitely suggest making this complete menu as the whole is better than all of the parts (although those are pretty good too).


Quinoa Salad with Sugar Snap Peas (Food and Wine, August 2009)

1/2 lbs. sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 Tbs. extra-virgin olive oil
3 Tbs. white wine vinegar
salt and freshly ground pepper
1/2 cup salted roasted pumpkin seeds
1/2 cup minced chives

1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.


Chilled Red Bell Pepper Shooters (Food and Wine, August 2009)

These shooters are accompanied by Parmesan dusted tortilla strips, which we omitted. But, I am sure that they would add a nice crunch to the meal.

2 Tbs. extra-virgin olive oil
2 large red bell peppers (1 lbs.), thinly sliced
1 large garlic clove, minced
1 small onion, thinly sliced
salt
1 tsp. tomato paste
1 cup water
1/2 cup low-sodium chicken broth [or veggie]
freshly ground black pepper
vegetable oil, for frying
2 6-inch tortillas, cut into 1-inch-wide strips
freshly grated Parmigiano-Reggiano cheese, for dusting

1. In a saucepan, heat the olive oil. Add the peppers, garlic, onion and a pinch of salt. Cover and cook over moderately low heat until the peppers are softened, 8 minutes. Stir in the tomato paste, water and broth and bring to a boil. Cover and simmer over low heat until the peppers are very tender, about 10 minutes.
2. Transfer the soup to a blender and puree. Season with salt and pepper and refrigerate for about 1 hour, until lightly chilled.
3. Meanwhile, in a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add the tortilla strips and fry over moderately high heat until crisp. Drain and dust with the cheese. Serve with the chilled soup in shot glasses.

I Love Pasta!

Adam and I have definitely been in the habit of making our own pasta lately. It's just way better than anything you can buy in the store. And, if you have an electric pasta maker, it's a cinch. This time we made half whole wheat pasta and combined it with patty-pan squash, sun-dried tomatoes, roasted garlic, and parsley in an olive oil, butter sauce. Fantastic is all I can!

If you look back at my "Impress the Guests" blog in February, it will have the pasta directions. If you don't have the machines to make the pasta, don't hesitate to use the fresh pasta from the grocery stores.


Patty-pan Squash and Sun-dried Tomato Pasta

1 package or recipe of pasta
10-12 patty-pan squash, quartered
6 sun-dried tomatoes, sliced thinly
1 head garlic, cloves peeled and separated
1/4-1/3 cup parsley, chopped
a few Tbs. olive oil
1-2 Tbs. butter (as much as you feel comfortable using)
salt and freshly ground pepper, to taste

1. Wrap the cloves of garlic in aluminum foil and drizzle a bit of olive oil over them. Place in a preheated 350 oven for approximately 40 minutes or until golden brown.
2. Prepare pasta to package directions. If you are using fresh pasta, generously salt the water.
3. In a medium sized skillet over medium heat, add the olive oil and squash. Saute the squash until slightly softened and browned. Add the sun-dried tomatoes, butter, roasted garlic, and parsley. Allow the butter to melt completely, then toss the pasta with the mixture. Salt and pepper to taste. Drizzle with a bit more olive oil if the pasta looks too dry. Serve and enjoy!

Dip Dip

I was watching Everyday Italian on the Food Network and knew I had to try out this healthy bean dip. Spinach is sauteed with garlic then blended with cannellini beans and a touch of balsamic vinegar to make a delicious, nutritious snack.


Spinach and Cannellini Bean Dip (www.foodnetwork.com, Giada De Laurentis)

2 Tbs. extra-virgin olive oil
2 cloves garlic, minced
2 (6-oz.) bags baby spinach
1 (15-oz.) can cannelloni beans, drained and rinsed
1 Tbs. fresh lemon juice
1 Tbs. balsamic vinegar
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper

1. In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
2. Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
3. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

Amazing Grains

Once again I've been caught up in life and haven't had time to write up my newest cooking adventures. I have to say that the following recipe is one of my favorite things I have made in quite a while. It's a grain salad that I based off of one on 101cookbooks.com. I happened to have most of the ingredients for the salad and was headed in the same direction without the recipe. This salad has grains (Heidi used orzo, I used a grain mixture from Trader Joe's) mixed with broccoli, asparagus, and avocado as well as cilantro, lemon juice, and feta for added flavor. I will give you the original recipe and simply note the changes that I made to it. Alter this basic recipe using the ingredients you have on hand; I guarantee that you will come out with a fabulous meal. We served it with a seared salmon (for Adam and Scott) and crispy bread for a complete meal. We finished the meal off with bananas and strawberries over chocolate cake with whipped cream and a drizzle of coffee liqueur. What a way to end the evening!


Orzo Super Salad (101cookbooks.com, Heidi Swanson)

1 cup dried (whole wheat) orzo pasta [grain mixture]
8 - 10 medium asparagus, trimmed and cut into 1-inch segments
1/2 a medium head of broccoli (or broccolini), cut into small trees
small handful of cilantro(or mint if you prefer), chopped

1 small clove of garlic, mashed with a big pinch of salt and chopped
2 Tbs. fresh lemon juice
1/4 cup extra virgin olive oil

a small handful of sprouts [I omitted]
1/3 cup almonds, toasted
1/2 small cucumber, cut into 1/4-inch pieces [I omitted, but added chopped tomatoes]
1 medium avocado, sliced into small pieces
1/4 cup feta, crumbled

1. Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.
2. In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.
3. When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.

Chili Verde

When I came back from vacation, I asked Adam if there was anything specific he wanted me to pick up from the grocery store. The only request he had was for avocados. Guacamole was on the menu, and I had to find something to go with it. I found a delicious chili verde recipe that, although it takes a bit of work, was definitely worth it. Even though this recipe says it serves 4, it makes a ton of chili! I've had it for several meals and I've barely made a dent in it. It may have to go in the freezer soon so I can have some fantastic meals on a quick weeknight.


Chili Verde (Vegetarian Planet, Didi Emmons)

1 lbs. dried navy beans
6 Anaheim peppers
4 poblano peppers
3 to 4 jalapeno peppers
2 Tbs. olive oil
2 medium white onions, chopped fine
4 garlic cloves, minced
1 Tbs. ground cumin seeds
1 Tbs. ground coriander seeds
2 lbs. tomatillos, husked and chopped
kernels from 3 ears corn (about 2 cups)
1 red bell pepper, seeded and chopped fine
1/4 cup hulled, unsalted pumpkin seeds, chopped
2 Tbs. tequila (optional)
juice of 1 lime
1 1/2 tsp. salt
fresh-ground black pepper to taste
1/2 cup chopped cilantro
2 Tbs. sour cream

1. Soak the beans overnight, or use the quick-soak method: Boil the beans in plenty of water for 5 minutes. Remove the pan from the heat, and let the beans soak for 1 hour.
2. Drain the soaked beans, and rinse them well with cold water.
3. Char the chile peppers (all three varieties) over a low flame, using tongs to rotate them so they char evenly. (If you do not have a gas stove, roast the peppers in a 450 oven for 15 mintues or until the skins are blistering.) Let the peppers cool, then remove their skins, and chop the flesh into small pieces. Reserve the seeds from the poblanos and jalapenos if you like a spicy chili.
4. In a large pot, heat the oil over medium heat, and add the onions and garlic. Cook them for 5 minutes, stirring occasionally. Add the cumin and coriander, and cook for 2 minutes more. Add the rinsed beans and 2 quarts water. Bring the chili to a boil, turn down the heat, and simmer the chili for 1 1/2 hours, stirring every now and then and adding a little water periodically to keep the beans covered.
5. When the beans are almost soft, stir in the chopped roasted peppers (including the jalapeno seeds, if you like), the tomatillos, the corn, and the red bell pepper. Simmer for 30 minutes more. Then add the pumpkin seeds, tequila (if you're using it), lime juice, salt, pepper, and cilantro. Serve the chili in bowl, each garnished with a dollop of sour cream.
The leftover chili will keep well for 4 to 5 days in a tightly sealed container in the refrigerator; it also freezes well.

Indian Feast

I know, I know. It's been a while. But, I've been having fun laying in the sun on the east coast, spending time with wonderful people. Before we left we did have a fantastic Indian meal made totally from scratch that I have to share. We started with samosas, which, although we froze for a week and baked without looking at the directions, came out pretty well. I had them again baked correctly and they were even better. We then completed the meal with curried parsnips and a lamb curry over rice. Adam said the lamb tasted just like it does in Indian restaurants. Not too bad for a first try!

Samosas (The New Moosewood Cookbook, Mollie Katzen)

Dough
2 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk or yogurt
extra flour, as needed

1. Place the flour in a medium-sized bowl. Mix in the salt.
2. Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
3. Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.

Filling
2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 cups uncooked green peas (frozen, thawed = fine)
2 Tbs. lemon juice
cayenne, to taste

1. Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
2. Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.

Dipping Sauce
1/2 cup cider vinegar
1/2 cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt

1. Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.
3. Serve warm or at room temperature with hot samosas.

To assemble and bake
1. Preheat the oven to 425. Generously oil a baking sheet.
2. Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
3. Place approximately 1 1/2 Tbs. filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with the fork.
Note: If you are storing the samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time.
4. To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425, then reduce heat to 375 and bake for 10 minutes more. For maximum crispiness, turn the samosas over when you turn the oven down.
5. Serve within 15 minutes of baking, with dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that's one of the charms of this ritual.)


Curried Parsnips with Yogurt and Chutney (Vegetarian Cooking for Everyone, Deborah Madison)

We made the chutney that this recipe calls for from scratch, the recipe of which will be posted below. However, the rest of this dish is simple and if you want to make it in a hurry, pre-made chutney will work perfectly fine. Serving this dish over sauteed spinach and rice makes for a hardy and complete meal that satisfies all of the different taste buds.

1 1/2 lbs. parsnips, peeled and chopped into even-sized pieces
2 to 3 Tbs. butter or canola oil
1 onion, thinly sliced
2 apples, cored and thinly sliced
1 tsp. curry powder
salt and freshly milled pepper
1/4 cup yogurt
1/4 cup Apricot and Dried Fruit Chutney or a commercail mango chutney
2 Tbs. chopped cilantro

1. Steam the parsnips until barely tender, about 7 minutes. Melt 2 Tbs. of the butter in a medium skillet. Add the onions, apples, and curry powder and cook over medium heat, stirring frequently, for 10 minutes. Add the parsnips, season with salt and pepper, and cook 5 minutes more with the additional 1 Tbs. butter to help them brown. Turn off the heat, then stir in the yogurt, chutney, and cilantro and serve.


Apricot and Dried Fruit Chutney (Vegetarian Cooking for Everyone, Deborah Madison)

This chutney was also delicious with the samosas.

1 1/2 cups whole dried apricots, chopped
1/2 cup golden raisins
1/4 cup currants
1/4 cup dried cherries or cranberries
3 1/2 cups apple juice or water
1/2 cup apple cider vinegar, preferably unfiltered
2 Tbs. julienne strips of ginger
1/2 tsp. fennel or anise seeds
1/2 tsp. black peppercorns
1/2 tsp. coriander seeds
1/4 tsp. red pepper flakes
pinch salt
balsamic vinegar to taste

1. Put everything except the balsamic vinegar in a heavy saucepan and bring to a boil. Lower the heat and simmer until the fruit is soft but not mushy and the liquid is reduced to a syrup, about 45 minutes. Stir in 1/2 tsp or so balsamic vinegar to taste. Serve right away if desired, but the flavors will merge as it sits. Stored in the refrigerator, the finished chutney should keep for many weeks.


Classic Lamb Curry (www.myrecipes.com, Cooking Light)

cooking spray
2 lbs. boneless leg of lamb, trimmed and cut into 1-inch pieces
1 tsp. vegetable oil
1 1/2 cups chopped onion
5 whole cloves
3 cardamom pods
2 bay leaves
1 (3-inch) cinnamon stick
1 Tbs. ground coriander seeds
1 Tbs. paprika
2 Tbs. minced peeled fresh ginger
2 tsp. Garam Masala
1/2 tsp. ground red pepper
1/2 tsp. ground tumeric
2 garlic cloves, minced
2 cups finely chopped plum tomato (about 1/2 lbs.)
1 1/2 cups water
1/2 tsp. salt
1/2 cup chopped fresh cilantro, divided
4 cups hot cooked long-grain rice

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.
2. Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro.