Wednesday, February 24, 2010

Easy-Peasy Pasta


I was trying to think up a simple dish that would use up contents in the fridge and pantry while also being a one-dish (or close to it) wonder. I think this meal did its job. We combined pasta with broccoli, beans, and garlic and then tossed it all together with parsley, salt, pepper, a squeeze of lemon, a touch of butter, a drizzle of olive oil, and a sprinkling of Parmesan cheese. Delish!


Broccoli and Bean Lemon Pasta

1 crown of broccoli, cut into bite-sized florets
1 large clove of garlic, minced
1 (15-oz.) can cannellini beans, rinsed and drained
1 lbs. pasta
1-2 lemons, juiced
1/4 cup parsley, chopped
salt and pepper, to taste
1 Tbs. butter
olive oil for the pan and to coat pasta
1/4-1/2 cup Parmesan cheese, grated

1. Saute the broccoli and garlic in a large skillet over medium heat with a bit of olive oil. Once garlic has browned, add 1/4 cup water to the skillet and cover with a lid to steam the broccoli. Add the beans.
2. Meanwhile, cook the pasta according to package directions. When the pasta is cooked, drain and add to the broccoli mixture. Add the lemon juice, parsley, salt, pepper, and butter to the pasta. Combine well. Drizzle the pasta with olive oil until it looks moist. Top with Parmesan cheese, mixing the cheese in if you prefer.

Monday, February 22, 2010

A Hungarian Dream



My grandparents on my mother's side are both first-generation Americans. All four of their parents immigrated from Hungary. Every year while I was growing up, my mom made this dish called chicken paprikas and nokedli. Once I became vegetarian, she adapted the recipe for me by making a mushroom paprikas. This meal is one of my all time favorite comfort food meals. The sauce for the heavy flour dumplings (the nokedli) is full of paprika and sour cream. The original recipe does not have any mushrooms in the paprikas, but Adam thinks they should be added to the meat version also. I served the paprikas and nokedli with some steamed broccoli for a little bit of healthiness, and we finished off the meal with Refrigerator Cake. Refrigerator Cake is my grandmother's specialty of graham crackers layered with chocolate and topped with whipped cream. All in all, this meal was a huge hit!


Paprikas csirke

Please excuse the spelling. No one was quite sure how to spell these dishes in my family, so we did the best we could. This is the recipe for the chicken. To make the vegetarian version, simply omit the chicken and add 1 lb. mixed mushrooms, sliced.

1 onion, chopped
1 whole chicken, cut into pieces
1-2 Tbs. paprika
1/4 cup tomato sauce
1 1/2 cups sour cream
2 Tbs. flour

1. Brown the onion in a large, deep skillet with a bit of olive oil.
2. Add the chicken and cook until browned as well. Then, add water to cover the chicken, the paprika, and the tomato sauce. Simmer until the chicken is fully cooked, approximately 30 minutes.
3. Mix together the sour cream and flour, and then slowly add the mixture to the chicken. Serve over nokedli.


Nokedli

I have always ended up doubling this recipe. I will give it as my mother has given it to me, but know that you will probably want to make at least two batches.

2 eggs
1 tsp. salt
2 cups flour
water

1. Mix together the eggs, salt, and flour. Slowly add water to the mixture until you can stir the mixture and it is slightly wet. It will be very sticky, but you should be able to portion it with a spoon.
2. Drop small spoonfuls of the dough into salted boiling water. Cook until the nodekli rise to the surface. You may have to do this process in batches if you are making a double batch, depending on the size of you pot.


Refrigerator Cake

I know this recipe sounds really simple, and it is, but it is absolutely delicious. My friend Scott literally thought about it and asked for it again when he came over later that week. I have now promised to make it for his birthday.

3 eggs, separated
6 oz. chocolate chips
1/2 cup sugar
5 Tbs. prepared coffee
1 Tbs. vanilla
graham crackers, at least one package depending on size of dish

1. Separate the eggs. Whip the egg yolks until fluffy.
2. Melt the chocolate in a double boiler. Temper the egg yolks by adding a bit of the hot chocolate to them, and then add the yolks to the chocolate. Add the sugar, coffee, and vanilla. Cook the mixture over low heat while stirring constantly for 15 minutes.
3. Beat the egg whites to soft peaks. Fold the egg whites into the chocolate mixture after adding a bit of the chocolate mixture to the egg whites, tempering them as you did the yolks.
4. Layer the graham crackers with the chocolate mixture so that you have a layer of graham crackers, chocolate, graham crackers, chocolate, and then graham crackers. Refrigerate for at least 1 to 2 hours. Serve with fresh whipped cream.

Saturday, February 6, 2010

Veggie Reubens


Who doesn't love a good salad and sandwich every once in a while? But, sometimes vegetarian sandwiches can be a bit dull and redundant. Not this Portabello Reuben! Even the meat-lover in the house loved this sandwich. We paired it with a simple spinach salad topped with red onions, dried cranberries, and a honey-mustard vinaigrette. A simply perfect dinner.


Portabello Reuben (Moosewood Restaurant: New Classics, The Moosewood Collective)

Easy Russian Dressing:
1/4 cup diced tomato
1/3 cup prepared mayonnaise
1 Tbs. chopped scallions
1 tsp. prepared horseradish
1 tsp. cider vinegar
1/2 tsp. salt
1/4 tsp. ground black pepper
dash of Tabasco sauce or other hot pepper sauce
1 tsp. tomato paste (optional)

Sandwich:
8 slices plain or toasted rye bread
4 sliced cooked portabellos [recipe below]
1 cup drained sauerkraut
1 1/2 cups grated Swiss cheese

1. Preheat oven to 400.
2. Combine all of the dressing ingredients in a blender or food processor and puree until smooth and creamy. Spread Russian Dressing on 4 slices of bread and place plain side down on a baking pan. Layer each slice with 1/4 of the portabello slices, 1/4 cup of the sauerkraut, and a generous 1/3 cup of the cheese.
3. Top each sandwich with a second slice of bread spread with dressing, and bake for about 4 minutes, until the cheese melts. Serve immediately.


Portabello Prep for Sandwiches

3 Tbs. olive oil
2 garlic cloves, minced or pressed
dash of salt and ground black pepper to taste
4 portabellos, rinsed and dried (about 8 oz.)

1. Preheat the oven to 400 or turn on the broiler.
2. Combine the oil, garlic, salt, and pepper in a small bowl and set aside.
3. Remove the stems from the portabellos and slice the caps into 1/2- to 3/4-inch-thick slices. Brush the portabello slices with the oil mixture and arrange at least 1 inch apart on a baking sheet.
4. To roast, bake on one side for 4 to 8 minutes, then turn with a spatula and bake for 4 to 8 minutes more, until tender and juicy. To broil, cook for 3 to 5 minutes, turn with a spatula, and cook for 3 to 5 minutes on the other side.

Protein-packed Enchiladas


These enchiladas have a wonderfully smokey flavor to them because of the chipotles in the sauce. And, not only do they have wonderful flavor, they are also packed with protein. The filling has beans, tofu, and cottage cheese, and the sauce is full of almonds. Healthy and delicious?! What could be better?


Nutty Enchiladas with Spicy Chile Sauce (Vegetarian Planet, Didi Emmons)

Filling:
1 Tbs. olive oil
2 carrots, chopped fine
1 1/2 cups minced onions
1 garlic clove, minced
1 tsp. chopped fresh oregano, or 1/2 tsp. dried oregano
1 16-oz. package firm tofu
10 oz. fresh spinach, large stems removed (optional)
1 1/2 cups (1 15-oz. can) cooked, rinsed, and drained black beans
1 cup low-fat or nonfat cottage cheese
1/2 tsp. salt
fresh-ground black pepper to taste

Sauce:
1 Tbs. olive oil
1 large garlic clove, minced
2 tsp. chili powder
1 tsp. cumin seeds
3 cups (about 8) finely chopped plum tomatoes
1/4 cup sherry
1 Tbs. red or white wine vinegar
1 1/3 cups water
1 pinch ground cloves
1 [or 2] chipotle pepper (dried and soaked in hot water 30 minutes, or canned in adobo sauce), or 1/4 tsp. liquid smoke
1/4 cup chopped almonds, lightly toasted
1/2 tsp. salt
fresh-ground black pepper to taste

4 10-inch or 8 6- to 8-inch flour tortillas

1. Make the filling: In a large skillet, preferably non-stick, heat the olive oil over medium heat. Add the carrots, onions, garlic, and oregano. Saute for about 8 minutes, stirring frequently. Meanwhile, take the tofu out of its water, and put it into a bowl. With your hands, break up the tofu by squeezing it through your fingers. Stir the spinach, if you're using it, into the onions and carrots, and cook until the spinach wilts. Stir in the black beans, and then the cottage cheese, tofu, salt, and pepper. Take the pan off the heat.
2. Make the sauce: In a medium-sized saucepan, heat the olive oil over medium heat. Add the garlic, chili powder, and cumin seeds. Stir constantly for 30 seconds, making sure the garlic does not brown. Add the tomatoes, then the sherry, vinegar, and water, and let the mixture simmer for 4 minutes. Add the cloves and chipotle pepper, and simmer 6 to 8 minutes more, sitrring once or twice. Remove the pan from the heat.
3. Grind the almonds fine in a food processor or blender. If you used a dried chipotle, remove it from the sauce. Add half of the sauce to the blender or food processor, puree the mixture, and transfer it to a bowl. Puree the second half of the sauce, and add it to the first half. Season the sauce with salt and pepper. If you used a dried chipotle and you'd like a hotter sauce, chop the chipotle fine, and stir it in.
4. Assemble the dish: Preheat the oven to 350. On your work surface, lay out 1 large tortilla or 2 small ones. Fill the tortilla(s) with one-quarter of the filling. Roll the tortilla(s) tight, folding in the sides as you roll. Fill the remaining tortillas the same way. Place the filled tortillas in a casserole dish large enough to hold them snugly. Pour the sauce over the enchiladas, then cover the dish with foil. Bake the enchiladas for 20 minutes. Serve the enchiladas hot.

Jamaican Rice Mon


This rice is a perfect all in one meal. There are protein sources, carbohydrates, and vegetables of all colors. And, to top it all off, there is a ton of flavor. When you are looking for something different and complete, this Jamaican Rice Mix-Up is the perfect meal.


Jamaican Rice Mix-Up (Vegetarian Planet, Didi Emmons)

1 small sugar pumpkin or pie pumpkin, about 2 lbs., or 1 small butternut squash
2 cups water
1 cup uncooked long-grain rice
1 tsp. salt
2 Tbs. canola or corn oil, plus a little more for pan-frying the plantains
2 medium onions, minced
1 Tbs. minced fresh ginger
2 garlic cloves, minced
1/2 tsp. allspice
1 Tbs. curry powder, store-bought or homemade
1 jalapeno pepper, minced (optional) [we also added another one sliced on top when we served the rice]
2 cups thinly sliced collard greens, beet greens, or mustard greens
1 cup cooked black beans
salt and fresh-ground black pepper to taste
2 ripe plantains or large ripe bananas (optional)
1 tomato, cut into 1/2-inch cubes

1. Preheat the oven to 400. Cut the pumpkin or squash in half. Scoop out the seeds with a metal spoon, and discard them. Place the halves face down on a baking sheet. Bake the pumpkin or squash for 1 hour or until it is easily pierced with a sharp knife. Remove it from the pan and let it cool slightly.
2. While the pumpkin or squash cools, bring the water to a boil in a medium saucepan. Add the rice and salt, and bring the rice to a boil. Cover the pan, and reduce the heat to low. Steam the rice for 20 minutes.
3. While the rice cooks, heat the oil in a large skillet. Add the onions, and cook them, stirring occasionally, for about 10 minutes, until they begin to brown. Add the ginger, the garlic, the allspice, the curry powder, and, if you like, the jalapeno. Cook for 2 to 3 minutes more. Remove the pan from the heat.
4. When the pumpkin has cooled slightly, scoop out the flesh and discard the skin. Chop the flesh into large pieces.
5. When the rice is ready, reheat the onion mixture over medium heat. Add the rice, and cook, stirring occasionally, for 5 minutes. Add the greens, toss well, and continue to cook for 5 minutes more. Add the pumpkin or squash and the black beans, and toss again. Season with salt and pepper.
6. If you'd like to garnish the dish with plantains or bananas, slice them in half lengthwise. Lightly coat a non-stick skillet with canola or corn oil, and set it over medium high heat. Pan-fry the plantains or bananas until they are golden, about 1 to 2 minutes per side, turning them carefully with a spatula. Transfer them to a paper towel.
7. Spoon the rice mixture onto plates. Top it with a little chopped tomato for color, and serve the plantain or banana slices alongside the rice.

Adam's Concoction


I put Adam up to the task of creating dinner one Friday night, and he came up with a delicious meal. We mixed lemon pepper pappardelle with sauteed zucchini and mushrooms, tomatoes, and pesto then tossed it with fresh mozzarella. Perfection!


Lemon Pepper Pappardelle with Vegetables and Lemon Pesto

1 medium-sized zucchini, cut into rounds
8 oz. mushrooms, sliced
1 bunch basil
2 cloves garlic
1/4 cup Parmesan cheese, grated
2 tsp. lemon rind
1/2 a lemon, juiced
salt and pepper to taste
olive oil
1/2 cup cherry tomatoes, halved
1 pkg. lemon pepper pappardelle
fresh mozzarella, torn

1. Heat some olive oil in a large non-stick skillet over medium heat. Add the zucchini and mushrooms, sauteeing until the zucchini browns slightly.
2. Meanwhile, prepare the pesto by combining the basil, garlic, cheese, lemon rind and juice, salt, and pepper in a food processor. Pulse until the ingredients are slightly chopped, then stream olive oil in through the spout until you have reached a creamy consistency.
3. Boil the pasta according to package directions.
4. Add the tomatoes to the zucchini and mushrooms. Allow them to soften slightly and heat through. Drain the pasta and add to the vegetables. Also add the pesto and cheese. You might not want to add all of the pesto that you made. Toss the pasta until thoroughly mixed.