Ragin' Cajun

Cajun food is probably my Dad's favorite genre of food. He has certainly passed that love on to me. The only problem is that it tends to be very heavy on butter, meats, and seafoods. Paul Prudhomme is especially known as a butter, oil, and lard-heavy chef. Here is his version of Crawfish (or Shrimp) Étouffée, which is absolutely delectable. When we made it, we used veggie sausage and mushrooms instead of the shrimp and cut the butter to about 1/2 a stick. The étouffée was still incredibly rich and satisfying, but I didn't feel quite so terrible about eating it. I hope you enjoy this Cajun meal as much as I did.

Crawfish (or Shrimp) Étouffée (Chef Paul Prudhomme's Louisiana Kitchen, Paul Prudhomme)

Seasoning mix:

2 tsp. salt

2 tsp. ground red pepper (preferably cayenne)

1 tsp. white pepper

1 tsp. black pepper

1 tsp. dried sweet basil leaves

1/2 tsp. dried thyme leaves

1/4 cup chopped onions

1/4 cup chopped celery

1/4 cup chopped green bell peppers

7 Tbs. vegetable oil

3/4 cup all-purpose flour

3 cups, in all, Basic Seafood Stock [or vegetable stock]

1/4 lbs. (2 sticks) unsalted butter, in all

2 lbs. peeled crawfish tails or medium shrimp

1 cup very finely chopped green onions

4 cups hot Basic Cooked Rice

1. Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery, and bell peppers.

2. In a large heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown, about 3 to 5 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the vegetables and 1 Tbs. of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.

3. In a 2-quart saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don't continue to scrape that part of the pan bottom). Remove from heat and set aside.

4. Heat the serving plates to 250 in an oven.

5. In a 4-quart saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish (or shrimp) and the green onions; sauté about 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back-and-forth motion (versus stirring). Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 Tbs. more of stock or water and shake pan until it combines). Serve immediately.

6. To serve, mound 1/2 cup rice on each heated serving plate. Surround the rice with 3/4 cup of the étouffée.

Pasta Puttanesca

Adam was craving some seafood, so we decided to make homemade pasta with a puttanesca sauce. We found this recipe online and altered it slightly to make it more veggie friendly. We omitted the anchovies and cooked the squid (and shrimp and scallops) separately. I ate vegetarian Italian sausage as my protein. This was absolutely delicious and definitely a way to impress guests.

Calamari Puttanesca Recipe (www.dinnertool.com/recipe/view/34529/Calamari-Puttanesca)

We omitted the rice and chose to prepare homemade pasta instead. Any type of grain that soaks in the sauce will work perfectly.

Boiled rice, preferably made with medium-grain rice

1 medium onion, chopped

3 anchovy filets in oil, rinsed and chopped, or 1 tsp. anchovy paste

2 garlic cloves, minced

1 can (28 oz.) Italian plum tomatoes in puree, coarsely chopped

1/2 cup (4 oz) black Mediterranean olives, pitted

1/3 cup red wine

1/4 cup chopped fresh basil or 1 1/2 tsp. dried oregano

3 Tbs. small capers, rinsed

1/4 tsp. crushed red pepper, or more to taste

1 lb. squid, tentacles cut off and coarsely chopped, sacks cut off into 1/4-inch rings

salt

1. In a dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and cook, stirring often, until golden, about 5 minutes. Add the anchovies and garlic and stir, breaking up the anchovies, for 1 minute.

2. Stir in the tomatoes with their puree, the olives, wine, basil, capers, and crushed red pepper. Bring to a boil. Simmer briskly until slightly reduced, about 5 minutes.

3. Stir in the squid and cook until the squid is just tender and opaque, about 3 minutes. Salt to taste.

4. Spoon the rice into individual soup bowls and top with the squid and sauce. Serve immediately.

Super-natural Supper

I am lucky to have gotten two cookbooks for my birthday. The first was Vegan Soul Kitchen by Bryant Terry in the previous post, and the second was Super Natural Every Day by Heidi Swanson from my sister. Both of these authors/chefs are local to the Bay Area, which is pretty awesome. These recipes from Super Natural Every Day are also awesome, especially the salad. I think I could eat this salad once a week easily. The quinoa patties were also delicious, but needed a bit of hot sauce to make them fantastic (but that's easy enough). Combined into one meal, these two dishes are a perfect and healthful dinner.

Yellow Split Peas and Greens (Super Natural Every Day, Heidi Swanson)

1 1/2 cups / 10.5 oz / 300 g dried split yellow peas, rinsed and picked over

fine-grain sea salt

1 cup / 4.5 oz / 125 g pepitas, toasted

1 cup / .5 oz / 15 g lightly packed cilantro leaves and stems

1/3 cup / .5 oz / 15 g freshly grated Parmesan cheese

3 cloves garlic, peeled

1 Tbs. fresh lemon juice

1 small serrano chile, mostly seeded and deveined

2/3 cup / 160 ml extra-virgin olive oil

2 large handfuls mixed salad greens

1. Bring 5 cups / 1.25 liters water to a boil in a large saucepan. Add the yellow split peas and simmer, uncovered, for 20 to 30 minutes, until tender. Drain and salt to taste. Make the cilantro pesto by communing one-third of the toasted pepitas, the cilantro, Parmesan cheese, garlic, lemon juice, 1/4 tsp. salt, a splash of the olive oil, and the chile and blend with an immersion blender (or in a food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the olive oil, until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two of salt, if needed.

2. In a large bowl, toss the yellow split peas and remaining pepitas with two-thirds of the pesto. Keep tossing until everything is coated. Add the salad greens and gently toss again. Taste and add more pesto, if needed. You'll have a bit of extra pesto, which can be used to refresh any leftovers.

Little Quinoa Patties (Super Natural Every Day, Heidi Swanson)

2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature

4 large eggs, beaten

1/2 tsp. fine-grain sea salt

1/3 cup / .5 oz / 15 g finely chopped fresh chives

1 yellow or white onion, finely chopped

1/3 cup / .5 oz / 15 g freshly grated Parmesan or Gruyere cheese

3 cloves garlic, finely chopped

1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed

water, if needed

1 Tbs. extra-virgin olive oil or clarified butter

1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5 cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

2. Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Heavenly Beans

Adam was quite skeptical when I mentioned that I was going to make a lima bean casserole. But, after having tasted this amazing lima bean masterpiece at NOPA, a restaurant in San Francisco, I assured him that it would be delicious. Thanks to my cuz for directing me to this recipe.

I must give a warning though: do not make this on a weekday night as I did! I don't think I ate until 9:30. At least I was in bliss when I did eat. This is a labor and pot intensive meal, but I have to say, it is absolutely worth it.

Giant Lima Beans with Stewed Tomatoes and Oregano Pesto (Food and Wine, November 2008)

Beans:
3 cups dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours and drained
kosher salt
5 Tbs. extra-virgin olive oil
1 medium onion, finely diced
1 garlic clove, minced
1 (16-oz.) can whole tomatoes, juices reserved, tomatoes coarsely chopped
2 Tbs. chopped oregano
1 cup coarsely crumbled feta cheese (6 1/2 oz. for sprinkling)
2 cups coarse fresh breadcrumbs

Pesto:
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 Tbs. chopped oregano
2 Tbs. chopped parsley
1 small garlic clove, minced
kosher salt

1. PREPARE THE LIMA BEANS In a large saucepan, cover the lima beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until the limas are just tender but still al dente, about 2 1/2 hours; add water as needed to keep the limas covered by 2 inches. Season the limas with salt and let stand at room temperature for 5 minutes. Drain the limas, reserving 1 1/2 cups of the cooking liquid.
2. In a medium saucepan, heat 3 tablespoons of the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 8 minutes. Add the tomatoes, oregano and the reserved bean cooking liquid and simmer over low heat, stirring occasionally, until the sauce has reduced to 1 1/2 cups, about 1 hour. Season the tomato sauce with salt.
3. MEANWHILE, MAKE THE PESTO In a mini food processor, combine the olive oil with the oregano, parsley and garlic and pulse to a coarse puree. Season the oregano pesto with salt.
4. Preheat the oven to 425°. In a 9-by-13-inch baking dish, mix the limas with the tomato sauce and sprinkle the feta on top. Bake in the upper third of the oven for about 40 minutes, until the beans are bubbling and the cheese is browned. Remove the baking dish from the oven and let stand for 10 minutes.
5. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until toasted, about 3 minutes. Season with salt.
6. Top the beans with the bread crumbs, dollop with the oregano pesto and serve.

Make Ahead The cooked limas, tomato sauce and pesto can be refrigerated separately overnight. Bring to room temperature before proceeding.

Slow Cooker Enchiladas

Although it has been a long time since I created most of the dishes I'm about to post, and many of them are no longer seasonal, they are a few of my favs. I think it's worth posting them for reference when they are seasonal again (or perhaps just another chilly day in the Bay Area).

At Christmas time I went to one of my favorite gift stores on Piedmont Avenue in Oakland, Nathan's. I meant to pick out little gifts for the Petes family grab bag, but I ended up only buying The Gourmet Vegetarian Slow Cooker cookbook for myself. Oops. It was definitely a good buy though, as there are hardly any slow cooker recipes for vegetarians. The Stacked Cauliflower Enchilada with Green Chile Sauce is absolutely delicious and really easy. I prepped everything the night before, put everything in the slow cooker in the morning, and came home in the evening to a wonderful meal.

Stacked Cauliflower Enchilada with Green Chile Sauce (The Gourmet Vegetarian Slow Cooker, Lynn Alley)

1 head cauliflower
1 white onion, cut vertically into 8 pieces
1 cup sliced pitted California olives, drained [or green olives with pimentos]
2 tomatoes, coarsely chopped
1 (15-oz.) can black beans, drained
6 to 9 corn tortillas
1/2 lbs. smoked or regular cheddar or Monterey Jack cheese, grated
1 (28-oz.) can green enchilada sauce
1/4 cup chopped fresh cilantro leaves, for garnish
1/2 cup sour cream, for garnish

1. Trim and core the cauliflower, then wash and slice the head vertically. (You will be placing it in layers in the casserole, so you want the pieces fairly thin.) Pull the onion layers apart.
2. In a large bowl, combine the cauliflower, onion, olives, tomatoes, and beans using your hands.
3. Oil the inside of the slower cooker insert. Place 2 or 3 overlapping tortillas in the bottom of the insert. Add a layer of half the mixed vegetables and top it with a generous sprinkling of cheese (about one-third of the cheese). Pour 1/2 cup of the enchilada sauce over the layer.
4. Add another layer of tortillas, then half of the remaining vegetables and another one-third of the cheese. Pour on another 1/2 cup of sauce. Finish with an additional layer of tortillas and the remaining 2 1/2 cups sauce. (Even though you may appear to have an excess of sauce, much of it is absorbed into the tortillas and vegetables as they cook.)
5. Cover and cook on low for 5 to 6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook for an additional 30 minutes, or until cheese is melted.
6. Turn off the heat and allow the contents of the insert to sit for 10 to 15 minutes to set, then carefully scoop up generous individual servings of the enchilada into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour cream.

Chili and Cornbread

Chili and corn bread is the ultimate in comfort food meals for me. So when a slight wind picked up in the Bay Area, I immediately wanted to make chili. I wanted to make a different version of this comfort food than I usually do, so I looked to Moosewood for help. Their version of chili turned out to be not so different than mine, but their cornbread included additions that I had never thought of. When in need of a warm, comforting meal, this one is sure not to disappoint.

Chili with Tofu or TVP (Moosewood Restaurant New Classics, The Moosewood Collective)

3 Tbs. olive oil
1 Spanish onion, chopped
2 garlic cloves, minced or pressed
1 Tbs. ground cumin
1 Tbs. ground coriander
1 to 2 tsp. chili powder
1 medium zucchini or yellow summer squash, diced
1 large red or green bell pepper, stemmed, seeded, and chopped
1 cake tofu, frozen, thawed, and ground, or 12 to 14 oz. prepared textured vegetable protein
3 cups diced tomatoes with juice (28-oz. can)
2 cups cooked pinto beans with liquid (15-oz. can)
2 cups cooked red kidney beans with liquid (15-oz. can)
2/3 cup tomato paste (6-oz. can)
2 Tbs. minced fresh parsley
your favorite salsa and/or Tabasco sauce or other hot sauce to taste
salt to taste
shredded Cheddar or Monterey Jack cheese, or sour cream

1. Heat the oil in a large nonstick skillet on medium-high heat. Add the onions and garlic and saute on medium-high heat until soft. Add the cumin, coriander, and chili powder and stir well. Mix in the diced squash and peppers, cover, and continue to cook for about 3 minutes. Stir in the ground tofu or textured vegetable protein and cook for several more minutes until heated through.
2. Meanwhile, in a soup pot, heat the tomatoes and beans on medium heat. Stir in the tomato paste. Transfer the hot skillet ingredients to the pot and stir well. Add the parsley and season with salsa or Tabasco sauce and salt.
3. Serve in bowls or mugs, topped with sprinklings of cheese or dollops of sour cream.


Blue Cornmeal Muffins (Moosewood Restaurant New Classics, The Moosewood Collective)

I could not find blue cornmeal at my local grocery store, so I just used yellow cornmeal.

1 cup blue cornmeal
1 1/2 cups unbleached white flour
2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar
1 1/2 cups shredded Cheddar or Monterey Jack cheese, lightly packed
2 eggs
1/2 cup vegetable oil
1 1/4 cups milk
1 1/2 cups minced red bell peppers
1 fresh green chile, seeded and minced

1. Preheat the oven to 350. Prepare a standard 12-cup muffin tin by either lightly brushing the cups with oil or lining them with paper liners.
2. In a large bowl, sift together the cornmeal, flour, baking powder, salt, and sugar. Stir in the cheese. In a separate bowl, lightly beat the eggs. Stir in the oil, milk, peppers, and chiles. Make a well in the dry ingredients and pour in the liquid mixture. Stir just to combine without overmixing. Spoon about 1/3 cup of batter into each muffin cup.
3. Bake for 20 to 30 minutes, until golden brown and a knife inserted in the center of a muffin comes out clean. Cool on a rack.

Apple Season

Fall is definitely apple season, and I want to use them every way I can. This Apple Onion Cheese Gratin was an incredibly delicious way to eat the season's bounty. It was rich and creamy with a nice tang from the apples and onions. We paired this side dish with chicken and tofu covered in a mustard, maple syrup glaze and a simple salad. The glaze consisted of 3 parts mustard to 1 part maple syrup and a sprinkle of salt and pepper. I have to say that this is one of my favorite fall meals I have had in a while.

Apple Onion Cheese Gratin (Moosewood Restaurant New Classics, The Moosewood Collective)

1 cup milk
1 Tbs. butter
1 Tbs. unbleached white flour
1/2 tsp. ground nutmeg
1/2 tsp. salt
pinch of ground cloves
4 cups peeled, cored, and sliced apples, such as Mutsu
1 cup chopped onions
2 cups grated Cheddar or Gruyere cheese
1 cup chopped walnuts
1 cup bread crumbs

1. Preheat the oven to 350. Lightly oil an 11 x 7-inch baking dish.
2. In a small pot, scald the milk, bringing it almost but not quite to a boil. In another small pot, melt the butter and whisk in the flour. Slowly add the scalded milk, whisking continuously until the sauce starts to thicken. Add the nutmeg, salt, and cloves and stir for about a minute, until thick. Remove from the heat and set aside.
3. Spread the apples and onions evenly in the prepared baking dish. Sprinkle on the grated cheese and pour the sauce over the top. Scatter on the walnuts and bread crumbs (seasoned with brown sugar, if you like).
4. Bake uncovered for 45 minutes, until the top is golden and crisp.

Comforting Curry with a Kick

We had one really brisk week here, so I was inspired to make a bunch of warm, comforting meals. This Fall Vegetable Curry was one of them. It was quick and easy, not to mention healthful and delicious.

Fall Vegetable Curry with Cashew Basmati Rice (Cooking Light, October 2010)

1 1/2 tsp. olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
2 tsp. Madras curry powder
1/2 cup organic vegetable broth (such as Swanson)
1/4 tsp. salt
1 (15-oz.) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-oz.) can no-salt-added diced tomatoes, undrained
2 Tbs. chopped fresh cilantro

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; saute 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

Cashew Basmati Rice

Cook 1 cup basmati rice according to package directions, omitting salt and fat. Stir in 1/4 cup unsalted cashew pieces and 1/4 tsp. salt.

Oh Kale!

With the season slowly changing from summer into fall (and back into summer for us Californians), I've been craving leafy greens and hearty root vegetables. When I saw this recipe for Pasta with Black Kale, Caramelized Onions, and Parsnips in this month's Cooking Light, I knew I had to make. And, I'm sure glad I did. We added some baked savory tofu to the pasta for some extra protein and used regular kale instead of the black kale, but I can't imagine that this pasta could get any better.


Pasta with Black Kale, Caramelized Onions, and Parsnip (Cooking Light, October 2010)

2 Tbs. extra-virgin olive oil, divided
3 cups (1/3-inch) diagonally cut parsnip (about 1 lbs.)
2 1/2 cups sliced onion (about 1 large)
1 Tbs. chopped fresh thyme
4 garlic cloves, chopped
1/2 cup dry white wine
8 cups trimmed chopped black kale (about 3 bunches)
1/2 cup organic vegetable broth
8 oz. uncooked penne pasta
1/2 cup (2-oz.) shaved Parmigiano-Reggiano cheese, divided
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

1. Heat 1 Tbs. oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
2. Heat remaining 1 Tbs. oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 tsp. salt, and 1/2 tsp. black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.

Summer Soup

I have been wanting to make a vichyssoise for some time now, and this one was exactly what I hoped it would be. I'm not sure Adam loved it, but I thought it was a perfect summer meal, and a great way to get your greens in. We topped it off with a pinch of cayenne for an extra little kick.

Spinach Vichyssoise (Vegetarian Planet, Didi Emmons)

1 1/2 Tbs. butter
2 1/2 cups chopped onions or leeks
3 medium russet potatoes, peeled and chopped to make 3 cups
6 cups whole or low-fat milk
4 cups washed and stemmed spinach, firmly packed
1 large pinch fresh nutmeg
about 1 tsp. salt, to taste
1/2 tsp. fresh-ground black pepper
4 tsp. sour cream
chopped chives

1. Heat the butter in a stockpot over medium heat. Add the onions, and cook them, stirring frequently, for 5 minutes or until they have softened. Add the potatoes and milk, and bring the mixture to a simmer over high heat. Cover the soup, and turn the heat to low. Simmer for 30 minutes or until the potatoes are tender. Stir in the spinach, and simmer the soup 5 minutes more.
2. Puree the soup in batches in a food processor or blender. Season the soup with the nutmeg, salt, and pepper. Serve it either hot or cold (chilled for at least 1 1/2 hours), with a dollop or sour cream and a sprinkling of chives.

Variation: For a more imaginative, if somewhat offbeat, vichyssoise, add 2 tsp. curry powder to the onions or leeks after they have cooked for 5 minutes.

Simply Scrumptious Sandwich

This is a super simple recipe, but when Adam and I ate it, we could not get enough. Perfect for a night when you just don't have the energy to cook or when you want an extra scrumptious lunch.

Grilled Smoked-Gouda Sandwich with Mustard Dipping Sauce (Vegetarian Planet, Didi Emmons)

1 tsp. Dijon mustard
1 tsp. honey
2 Tbs. plain whole, low-fat, or nonfat sour cream
3 oz. smoked Gouda cheese, sliced thin
4 slices bread (I like to use large slices of rye bread)
1 tomato, sliced thin
a small amount of thinly sliced onion
2 Tbs. olive oil

1. Make the dipping sauce: Stir together the mustard and the honey in a small bowl. Add the sour cream, and spoon the sauce into two dipping bowls.
2. Lay the cheese slices on two pieces of the bread, place the tomato slices on top of the cheese, and then top with as much onion as you'd like. Place the other two pieces of bread on top of the first two.
3. Heat the olive oil in a large skillet over medium heat. Place the two sandwiches in the skillet, and weigh down the sandwiches with either a sandwich press or another skillet. Reduce the heat to low. Pan-fry the sandwiches until they are golden on the bottom, about 3 minutes, then flip them. Continue to cook until the cheese is melting and the other side is golden. Cut the sandwiches in half, and serve them with the dipping sauce.

Middle Eastern Monday

Middle Eastern food is fresh, light, and perfect for a warm spring evening. And this meal was exactly that. The Spicy Chicken Shawarma was easy to change into a vegetarian dish by substituting the chicken with tofu. Both the chicken and tofu versions were absolutely delicious, especially for a quick and filling weeknight meal.


Spicy Chicken Shawarma (Cooking Light, April 2010)

2 Tbs. finely chopped fresh parsley
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. ginger
1/4 tsp. cumin
1/8 tsp. coriander
5 Tbs. plain low-fat Greek-style yogurt, divided
2 Tbs. fresh lemon juice, divided
3 garlic cloves, minced and divided
1 lbs. skinless, boneless chicken breast halves, thinly sliced
2 Tbs. extra-virgin olive oil
1 Tbs. tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

1. Combine first 6 ingredients in a large bowl; stir in 1 Tbs. yogurt, 1 Tbs. juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; saute 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 Tbs. lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 tsp. tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 Tbs. cucumber, 1 Tbs. tomato, and 1 1/2 tsp. onion.

Cake for Dinner!

This savory cake is absolutely wonderful. I made it so that Adam and I could have lunches this week, but I could not stop eating it for dinner. I had to put it in the fridge so that I would stop! The array of vegetables mixed with cheddar cheese and the dill-spiced cake make a perfect combination. There is a lot of butter in this recipe, which I don't really like, but I think lessening the butter used to grease the pan and the amount to saute the onions can keep the fat in check without altering the recipe too much. I will look forward to my lunch tomorrow though!


Vegetable Upside-Down Cake (The New Enchanted Broccoli Forest, Mollie Katzen)

Part I: "The Vegetables"

3 Tbs. butter
1 heaping cup chopped onion
2 cups small broccoli florets
1 medium-sized carrot, diced
1 1/2 cups small cauliflower florets
1 cup minced red bell pepper
1 cup corn (fresh or frozen)
5 medium cloves garlic, minced
5 scallions, minced (whites and greens)
salt, pepper, and cayenne to taste
1 packed cup grated sharp cheddar

1. Preheat oven to 350. Grease an 8-inch pan with 2 Tbs. of the butter. Put up a medium-sized saucepan of water to boil. Have ready a strainer and a bowl of ice water.
2. Melt the remaining Tbs. of butter in a small skillet over medium heat. Add the onion, and saute until translucent and soft (8 minutes).
3. Meanwhile, when the water comes to a boil, drop in the broccoli, carrot, and cauliflower, and blanch for just 30 seconds. Drain in the strainer over a sink, then immediately drop into the ice water. After a few minutes, drain again, dry with paper towels, and transfer to a bowl.
4. Add the sauteed onion and the remaining uncooked vegetables. Mix well, and season to taste with salt, pepper, and cayenne. Spread the vegetables into the buttered pan, and sprinkle the cheese over the top. (Wipe out the bowl so you can use it again for Part 2.)

Part II: "The Cake"

1 cup unbleached white flour
1/2 cup whole wheat pastry flour [I didn't have any so I used whole wheat flour.]
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 to 2 Tbs. sugar
1/2 tsp. each: dried oregano and thyme
2 Tbs. minced fresh dill
1 egg
1 cup buttermilk or yogurt
2 Tbs. melted butter

1. Sift together flours, baking powder, soda, and salt into a large bowl. Stir in sugars and herbs. Mix well, and make an indentation in the center.
2. In a separate medium-sized bowl, beat together the eggs, buttermilk or yogurt, and melted butter.
3. Pour the liquid mixture into the well in the center for the dry ingredients. Mix by hand--minimally but thoroughly--until well combined, being sure to scrape the bottom and sides of the bowl.
4. Carefully spread the batter over the vegetables in the pan (PART I). Use a blunt knife and/or rubber spatula to distribute it as evenly as possible.
5. Bake for 40 to 45 minutes--until a toothpick inserted into the center comes out clean. Have ready a clean serving tray slightly larger than the baking pan. Let the cake cool in the pan for about 10 minutes, then invert the cake firmly and carefully onto the tray. Bring the whole thing to the table to delight your dinner guests. Cut into squares; serve hot, warm, or at room temperature.

Roasted Vegetable Pasta

This pasta was another meal that we created from the leftover ingredients of our fondue night and wine country picnic--like I said, we bought way too much. Any vegetables and any type of pasta would work well for this meal. We roasted sweet potatoes, broccoli, mushrooms, onions, garlic, and asparagus in a 400 degree oven for approximately 35 minutes, or until the vegetables were caramelized and golden brown. We made homemade whole wheat pasta, which we tossed with 1/2 cup homemade pesto, 1/4 cup heavy cream, and the roasted vegetables. If you don't have time to make homemade pasta and pesto, this meal will still be fantastic. The only problem is that we ate it al,l and I didn't have any leftovers for lunch.

Awesomeness

This meal is not for the faint of heart. You must like spice and you must like flavor. All those who do not like these things, please, do not make this meal. You will not like it. For those of you who do, this coconut rice with tomato sambal and carrot salad meal is just what you need to spice up your night. I thought about eating the leftovers for lunch from the moment I woke up to the time lunch finally came. If this description doesn't sell you, I don't know what else to say other than MAKE IT!


Carrot and Cilantro Treat for All (Jamie's Dinners, Jamie Oliver)

We added slices for extra-firm tofu for some added protein to this meal, but the carrots totally spoke for themselves and don't need anything else.

6 medium carrots, washed and peeled
a large handful of fresh cilantro, leaves picked
4 tsp. sesame seeds, toasted, or poppy seeds

For the dressing
zest and juice of 1 orange
2 lemons
extra virgin olive oil
2 heaping Tbs. sesame seeds, toasted
sea salt and freshly ground black pepper

First of all, slice the carrots or cut them up into fine ribbons, matchsticks or batons. Put them into a salad bowl with the cilantro leaves and the sesame or poppy seeds. To make the dressing, finely grate the zest of the orange into a bowl. Add the orange juice, the juice of 1 1/2 lemons and about 4 times that amount of extra virgin olive oil. Pound your toasted sesame seeds to a pulp in a pestle and mortar, then add to the dressing. Mix well, then season to taste with salt, pepper and possibly more lemon juice to make it nice and zingy so that you can taste it once you've dressed the salad. Once the salad is dressed, the flavor of the lemon will lesson, so get eating straight away.


Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat) (Cooking Light, March 2008)

Rice:
3 cups light coconut milk
2 cups uncooked long-grain white rice
2 bay leaves
1/2 tsp. kosher salt

Sambal:
8 red Thai chiles [we used serranos]
1 Tbs. peanut oil
1 cup peeled and quartered shallots (about 4 large)
2 tsp. minced garlic
1 Tbs. brown sugar
1 tsp. grated lime rind
2 Tbs. fresh lime juice
1 (14.5-oz.) can whole plum tomatoes, undrained, seeded, and chopped
1/4 tsp. kosher salt

1. To prepare rice, combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Let stand 5 minutes; discard bay leaves. Fluff rice with a fork. Stir in 1/2 tsp. salt.
2. To prepare sambal, seed 7 chiles; leave seeds in 1 chile. Mince chiles. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic to pan; saute 3 minutes or until lightly browned. Add chiles and sugar to pan; saute 1 minute or until fragrant. Add rind, juice, and tomatoes to pan; cover, reduce heat, and simmer 20 minutes or until thickened. Stir in 1/4 tsp. salt. Serve sambal over rice.

Veggie and Polenta Perfection

This meal, once again, took no time to prepare. It's a perfect weekday dinner that gives you all the nutrients you need after a hard day's work. Polenta is covered with an array of sauteed vegetables and baked tofu. You can use any vegetables you have on hand, these just happened to be what we had in the fridge.

Polenta with Sauteed Vegetables and Savory Baked Tofu


4 cups water
1 cup Polenta
1 tsp. salt
1 Tbs. butter
2-3 small zucchini, sliced into rounds
1/2 red onion, chopped
1 portobello mushroom, sliced
2 cloves garlic, minced
1 package Savory flavored baked tofu, cubed
3/4 cup cherry tomatoes, halved
salt and pepper to taste

1. Prepare polenta by boiling and salting the water. Add the polenta and stir until slightly thickened. Lower the temperature to medium-low and allow the polenta to completely thicken, stirring occasionally. This will take 20-25 minutes. Stir in the butter.
2. Meanwhile, saute the zucchini rounds in a large skillet with a bit of olive oil over medium-high heat. Once the rounds are slightly browned, turn them and add the onion and mushroom. Once the onion and mushroom have softened, add the garlic and tofu. Saute until everything is at its desired doneness. Add the cherry tomatoes and heat through. Season to taste. Serve over the polenta, and enjoy!

Mediterranean Delight

Roasted vegetables and couscous. What could be better (except for the meat-eaters who got a side of grilled rack of lamb)? Not much is the answer. And, to make matters even better, it's a pretty simple meal to create. Vegetables are roasted in the oven for 30 to 40 minutes and then mixed with couscous that takes about 15 minutes beginning to end. And, the lamb is grilled to perfection until just pink inside. The only part that takes time at all is prepping the lamb with a paste and letting it sit overnight. I don't think you need to have the lamb sit with the paste overnight, so this meal could come together even faster.


Roasted Vegetable Couscous with Lemon Vinaigrette
1 crown broccoli, chopped into florets
3 medium zucchini, cut into thick matchsticks
1/2 red onion, thickly sliced
1 eggplant, cut into 1-inch cubes
1 1/2 cups dry whole-wheat couscous
1 large tomato, chopped
10 Kalamata olives, halved
1/4 cup parsley, minced
1 lemon, juiced
1/4 cup olive oil
salt and pepper to taste
1/4 to 1/2 cup feta cheese, crumbled

1. Preheat the oven to 425. Place the broccoli, zucchini, onion, and eggplant in baking dishes. Drizzle with a bit of olive oil, salt, and pepper. Toss to coat. Roast the vegetables in the oven for approximately 30 minutes, or until crispy and brown. The eggplant may take a little less time than the zucchini and broccoli.
2. Prepare the couscous according to the package directions, omitting half the fat.
3. Toss together the rest of the ingredients with the couscous and roasted vegetables. Top with the feta cheese.


IPA Spice Paste (Grilling with Beer, Lucy Saunders)

1/2 cup minced onion
1/4 cup walnut oil
1/4 cup IPA
1/3 cup fresh cilantro, chopped
1/3 cup fresh parsley, chopped
2 Tbs. minced garlic
1 Tbs. paprika
1 Tbs. cinnamon
1 Tbs. grated orange zest
2 tsp. salt (kosher)
1 tsp. cumin

1. Place all ingredients in a food processor fitted with the metal cutting blade. Pulse on HIGH until pasty. Rub on chicken or lamb chops.

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.

Umami

If you want a true umami experience, this pasta is it! With this vegetarian bolognese, you won' t miss the meat at all. Once again Cooking Light has done it right. Pair with a simple salad and you have a complete meal.


Vegetarian Bolognese with Whole-Wheat Penne (Cooking Light, December 2009)

Some of the ingredients seem kinda crazy, but I promise that you will enjoy this hearty pasta.

1/4 cup dried porcini mushrooms (about 1/4 oz.)
1 Tbs. olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 (8-oz.) package cremini mushrooms finely chopped
1/2 cup dry red wine
1/4 cup warm water
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 (28-oz.) can organic crushed tomatoes with basil, undrained
1 (2-inch) piece Parmigiano-Reggiano cheese rind
12 oz. uncooked whole-wheat penne (tube-shaped pasta)
1/2 cup (2 oz.) shaved Parmigiano-Reggiano cheese

1. Place dried mushrooms in a spice or coffee grinder; process until finely ground.
2. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; saute 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.
3. Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 1/4 cup sauce and about 1 Tbs. cheese.

A Fav of Mine

A while back Adam and I made one of the best meals I have had in a long time. It's a bit time consuming, but it's definitely worth the effort. On a day when you have the time and need a hearty, cozy meal these pork chops with applesauce, roasted brussel sprouts, and pierogies are just the ticket. The pork chops were made by browning them in an oven-proof skillet and then finishing them off in the oven until done. The brussel sprouts were roasted by tossing them with olive oil, salt, and pepper and placing them in a 400 degree oven until perfectly soft and browned.


Mashed-Potato Pierogi (Vegetarian Planet, Didi Emmons)

I still remember the first time I ate these as a kid. My mom used this exact recipe and I've been dying to make it ever since I received my own copy of this cookbook. These pierogies truly are amazing. Serving them with applesauce and sour cream or Greek yogurt makes for a perfect meal all on its own.

2 large or 3 medium baking potatoes, peeled and cut in half
6 Tbs. unsalted butter
1/2 cup whole or low-fat milk
1 tsp. salt, plus more to taste
fresh-ground black pepper to taste
1 garlic clove, minced
3 cups sliced white button or shiitake mushrooms
2 Tbs. water
3 cups thinly sliced onions
1 batch (4 balls) Pizza Dough [recipe to follow]
4 tsp. sour cream (optional)

1. In a large saucepan, cover the potatoes with salted water, and bring the water to a boil. Boil the potatoes until they are very tender, then drain them, and return them to the dry pan. Add 1 Tbs. of the butter and all of the milk, and mash the potatoes until they are as creamy as you like. Add the 1 tsp. salt and some pepper, and set the pan aside.
2. Melt 1 Tbs. butter in a large skillet over medium heat. Add the garlic, and saute it for a few seconds. Add the mushrooms, and cook them, stirring occasionally. When they have absorbed the butter, add the 2 Tbs. water, and stir. Cook the mushrooms for 5 minutes more, stirring often. Season them with salt and pepper, and set the skillet aside.
3. In another skillet, melt 2 Tbs. of the butter over medium-high heat. Add the onions, and cook them, stirring occasionally, for 15 to 20 minutes or until they are brown (but not burnt). Season them with salt and pepper, andd set the skillet aside.
4. Make the dumplings: Cut each ball of pizza dough in half, to form 8 balls in all. On a floured surface, roll each ball into a 5-inch circle. Put a portion of the mashed potatoes in the center of each round, then top with a portion of the mushrooms. Moisten the outer 1/2 inch of the circle with water, and fold the dough into a semicircle. Seal each dumpling by pinching the edge with your fingers. (At this point you can place the dumplings on a floured baking sheet, cover them with plastic wrap, and refrigerate them for up to 24 hours.)
5. Bring a large pot of water to a boil. Gently drop the dumplings into the water, and let them cook in the simmering water for 5 minutes. Remove them with a slotted spoon onto a plate lined with paper towels.
6. Reheat the onions, and add the remaining 2 Tbs. butter. Add the dumplings, and gently toss them in this mixture. Serve 2 dumplings on each plate, hot, with the onions and some of the buttery sauce spooned over them, and, if you like, small dollops of sour cream.


Pizza Dough

2/3 cup lukewarm water
1 pinch sugar
1 1/2 tsp. dry yeast
1 Tbs. olive oil
2 cups unbleached white flour, plus a bit more, as needed
1 tsp. salt

1. To make the dough by hand, stir together 1/3 cup water and the sugar in a large bowl. Sprinkle the yeast over this mixture, and let it stand until it is foamy, about 10 minutes. Stir in the remaining 1/3 cup water, the olive oil, the 2 cups flour, and the salt. Blend with a large spoon until the contents form a dough. Knead the dough on a floured surface, incorporating more flour, if necessary, to keep the dough from sticking. Knead the dough until it is smooth and elastic, about 5 to 10 minutes.
To make the dough in a food processor with a plastic dough blade or in a heavy-duty mixer, proof the yeast as described, but use a small bowl. Then combine the yeast mixture with the olive oil, 2 cups flour, and salt in the food processor or mixer. If you are using a food processor, run it until the mixture forms a ball, adding more water or flour by the Tbs. if they dough is too dry or wet. Process for 15 seconds more. If you are using a mixer, use the hook attachment, and mix the dough on the lowest speed until a ball is formed, adding a bit of water or flour as necessary. Knead the dough in the mixer for 5 minutes.
2. Put the dough into a deep, oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour or until it is doubled in bulk. Punch down the dough, and form it into four balls. Each with make a serving-size pizza.


Eldress Bertha's Applesauce (Cooking Light, October 2008)

This recipe is so easy there is no reason not to make applesauce on a regular basis.

5 1/2 cups chopped peeled Pink lady apple (about 4)
1/2 cup water
1/4 cup sugar
1 1/2 Tbs. fresh lemon juice
1 (2-inch) cinnamon stick
1/4 tsp. salt
dash of almond extract

1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until soft. Discard cinnamon stick. Mash with a potato masher to desired consistency. Stir in salt and almond extract.