Cream of the Crop

It isn't very often Adam chooses to have soup, but he did twice in two weeks! I take every advantage of it that I can too. This soup was definitely a winner with an avocado and sweet corn base topped with chicken and/or baked tofu. Before avocado season ends, you must try this recipe as it is a completely healthy and perfectly summery soup.

Avocado-Corn Chowder with Grilled Chicken (Cooking Light, August 2011)

Baked tofu is a great, flavorful, and chewy meat-substitute. I replaced my chicken with savory-flavored tofu, which worked perfectly!

2 ripe avocados, divided

1 1/2 cups water

1/2 cup fresh orange juice

1 tsp. honey

1 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

1/4 tsp. ground red pepper (optional)

12 oz. skinless, boneless chicken breast

1 tsp. olive oil

1 small garlic clove, cut in half

1 1/2 cups fresh corn kernels (about 3 ears)

1 cup chopped red bell pepper

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

4 lime wedges

1. Peel and coarsely chope 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp. salt, 1/4 tsp. black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.

2. Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.

3. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.

Twist on Thai

I've looked at this recipe for years with interest, but I have never made--until now. The crepes are a bit time consuming, however it's a fun and different meal to mix things up a bit. If you're in the mood to try something new, these should definitely be on your list. You may want to add some stir-fried tofu to make this a completely nutritious meal--we will next time.

Thai Vegetable Crepes with Peanut Sauce (Vegetarian Planet, Didi Emmons)

1 recipe Peanut Sauce (recipe follows)

Filling:

1 1-lb. eggplant, peeled and cut into 1/2-inch cubes

1 Tbs. canola or corn oil

3 carrots, cut into 3-inch-long julienne strips

10 scallions, halved lengthwise, cut into 3-inch lengths, then cut into julienne strips

2 red bell peppers, seeded and cut into julienne strips

1 Tbs. soy sauce

2 cups cooked rice, or 4 cups chopped nappa cabbage

Crepes:

1 3/4 cups unbleached white flour

2/3 cup glutinous rice flour (available in Asian markets)

1 tsp. salt

4 eggs

1 3/4 cups water

About 1 Tbs. canola or corn oil (or some spray oil)

Garnish:

Whole chives

1. Make the filling: Preheat the oven to 375. Spread the eggplant cubes on a baking sheet that has been lightly coated with oil. Bake the eggplant for 15 minutes or until it has softened.

While the eggplant bakes, heat the 1 Tbs. oil over medium heat in a large skillet. Add the carrots, scallions, and peppers. Saute them for about 8 minutes, stirring frequently. Stir in the soy sauce, then the rice or nappa cabbage. Cook for 2 minutes more, stirring frequently. Take the pan off the heat, and stir in the baked eggplant.

2. Make the crepe batter: In a large bowl, mix the white flour, the rice flour, and the salt. In another bowl, combine the eggs and the water. Slowly add the liquid to the dry ingredients, whisking continuously. Whisk until the mixture is almost smooth.

3. Cook the crepes: Over medium-high heat, coat a griddle, a crepe pan, or a large skillet with oil. Ladle 1/3 cup of the batter onto the surface, and let the crepe cook for 1 minute. Flip the crepe over with a spatula, and cook it another minute. Transfer the crepe to a plate, and ladle another 1/3 cup batter onto the hot surface. Continue cooking the crepes in this fashion until you have twelve. Keep them warm by covering them with a kitchen towel.

4. Assemble the crepes: Warm the filling in the skillet. Warm the peanut sauce over low heat in another skillet. Then ladle some sauce (about 1/4 cup) onto each large dinner plate. Spoon about 3 Tbs. filling onto each crepe, roll the crepes, and plate two on each plate. Serve the crepes garnished with whole, crisscrossed chives.

Peanut Sauce

1/4 cup smooth or chunky peanut butter

1/2 cup coconut milk (you can freeze the rest of the milk in the can for later use)

1/4 cup finely chopped dry-roasted, unsalted peanuts

2 Tbs. Thai or Vietnamese fish sauce, or 1 Tbs. soy sauce

3 Tbs. rice vinegar

2 tsp. minced fresh ginger

2 garlic cloves, minced

2 Tbs. chopped cilantro (optional)

hot chile sauce to taste (optional)

1. In a large bowl, whisk together the peanut butter and the coconut milk for a minute or two, until the mixture is smooth.

2. Add the peanuts, fish or soy sauce, rice vinegar, ginger, garlic, and, if you like, cilantro. If you want some heat, add a bit of chile sauce.

Fantastic Fusion

Don't let the number of steps daunt you. This recipe is a must-try. None of the steps are difficult, and you end with a fantastic meal of crunchy rice cakes with flecks of vegetables and the most perfect coconut-sweet potato-ginger sauce that is literally plate-licking good. We added pan-fried tofu and a bed of spinach to the dish, as Didi Emmons suggests in her variations, to create a well-balanced meal.

Golden Rice Cakes with Sweet Potato-Ginger Sauce (Vegetarian Planet, Didi Emmons)

Rice:

3 Tbs. canola or corn oil

2 garlic cloves, minced

2 cups uncooked jasmine rice

2 1/2 cups water

1 tsp. salt

Sweet Potato-Ginger Sauce:

1 medium sweet potato (about 3/4 lb.)

14 oz. coconut milk

1/2 cup water or orange juice

1 Tbs. minced fresh ginger

salt and fresh-ground black pepper to taste

1 carrot, coarsely chopped

1/2 red bell pepper, seeded and coarsely chopped

4 scallions, both green and white parts, coarsely chopped, and 2 scallions, finely chopped

2 eggs, beaten

1. In a saucepan with a tight-fitting lid, heat 1 Tbs. of the canola or corn oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice, and stir constantly for 1 minute more. Add the water and salt. Bring the rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes.

2. While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain them, and let them cool.

3. In a saucepan, bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low, and cook for 5 minutes. Remove the pan from the heat.

4. Slip the skin off the cooled sweet potato, and puree the flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet potato puree back into the saucepan, and add salt and pepper. Keep the sauce warm.

5. Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add half of the jasmine rice and the 2 beaten eggs, and run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice, and mix well. Put half of this mixture into a clean bowl.

6. Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola or corn oil between the skillets, or spread it all on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball, then place each ball in a skillet or on the griddle, and pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.

7. Reheat the sauce, and ladle it onto plates. Place a rice cake on each plate, and top with the finely chopped scallions.

Variations: To make this entree heartier, embellish it with some pan-fried tofu. Or rest the rice cake on some spinach that has been pan-fried in olive oil and formed into a round slightly larger than the rice cake, and ladle the sauce around the spinach.

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.

One of the Best

This was a meal that was absolutely fabulous. We actually deemed it one of our best meals that we have made recently. And, to top it all off, it was pretty fast. We changed the recipe ever so slightly to Salmon and Tofu with Mint-Yogurt Sauce instead of Arctic Char with Cilantro-Yogurt Sauce, but we still accompanied it with the Red Pepper-Coconut Rice that Cooking Light suggested and sauteed broccolini. Delish! Definitely worth trying this week.

Arctic Char with Cilantro-Yogurt Sauce (Cooking Light, September 2010)

1/2 cup 2% Greek-style plain yogurt
1/4 cup finely chopped peeled cucumber
2 Tbs. chopped fresh cilantro
1/2 tsp. fresh lime juice
1/8 tsp. salt
2 tsp. olive oil
4 (6-oz.) arctic char or salmon fillets, skinned
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
lime wedges (optional)

1. Combine first 5 ingredients; chill.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with 1/2 tsp. salt and pepper. Add fillets to pan; cook 3 minutes on each side or until done. Serve fillets with sauce and lime wedges, if desired.


Red Pepper-Coconut Rice

Bring 1 cup jasmine rice, 1/4 tsp. salt, 1/4 tsp. crushed red pepper, and 1 (14-oz.) can light coconut milk to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Stir in 1/2 cup diced red bell pepper; cover and let stand 5 minutes.

Back Again (and with burgers)

It has been forever and a day since I have last posted. This has been a ridiculously busy summer full of memories-both immensely sad and fantastically joyful. With the start of the new school year and new additions to the family (Eric, the whole Uyguanco clan, and our new pup, Evie), I look forward to sharing my love of cooking and food with my family and friends.

My friend Sarah Anne recently requested a spicy black bean burger recipe, and to fulfill that promise, it will be my first post in months. This isn't a spicy burger, but it is super fast and ridiculously delicious. We've frozen the extra burgers to defrost and eat as a quick dinner when we need a good meal but are short on time. Serve with roasted sweet potato fries or a salad for a complete meal.


Speedy Burger (Vegetarian Planet, Didi Emmons)

4 slices stale or toasted bread
1/2 cup whole or slivered almonds
1 tsp. ground coriander seeds
1 garlic clove, minced
1/4 tsp. ground cloves
1/2 cup chopped onion
1 cup coarsely chopped fennel bulb or celery
3/4 cup coarsely chopped cilantro stems and leaves
1 1/2 cups (1 15-oz. can) cooked, drained, and rinsed black beans
1/2 medium red bell pepper, seeded and chopped fine
2 Tbs. toasted wheat germ or untoasted rolled oats
1/2 tsp. salt, or more, to taste
fresh-ground black pepper, to taste
1 1/2 Tbs. olive oil, or more, as needed

1. Break the bread into pieces, and whirl it to crumbs in a food processor. You should have 2 cups crumbs. Transfer them to a large bowl. Put the almonds into the processor, and run the machine until they are chopped fine.
2. In a dry skillet over medium-high heat, toast the chopped almonds with the coriander, shaking the pan constantly, for 1 minute or until the almonds taste lightly toasted. Transfer the coriander and the almonds to the bowl of bread crumbs. Add the cloves to the bowl.
3. Chop fine the onion, the fennel or celery, and the cilantro in the processor. Add the beans, and run the machine in 1-second spurts until the beans are mixed in and mostly chopped (not pureed). Transfer the mixture to a bowl. Add the bell pepper, wheat germ or rolled oats, salt, and pepper, and stir well (I use my hands). With well-floured hands, form six patties from this mixture.
4. Heat a large skillet or a griddle over medium-high heat, and add 1 1/2 Tbs. olive oil. Cook the burgers about 3 minutes per side. (You may need to cook them in batches. If so, add a little oil to the pan before cooking the second batch.) Serve the burgers in bulky or kaiser rolls or in hamburger buns. [Top with tomato, lettuce, mustard, mayonnaise, and pickles to make them extra delicious.]

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.

Eda- What?

On the opposite page from the artichoke ragout is a delicious looking sandwich that sounded really interesting with an edamame pate spread. And best yet, we had just bought some edamame! This sandwich was a sure thing for our weekly dinner menu. I accompanied the sandwich with a homemade tomato soup that would have been delicious all on its own. A perfect soup and sandwich combo!


Edamame Pate Sandwich (Vegetarian Times, March 2010)

This edamame pate is so good that I would just eat it on pita chips or raw veggies as a dip.


1 1/4 cups frozen shelled edamame, thawed
1/2 cup walnuts
1/3 cup mint leaves (packed)
1 green onion, chopped
1/2 tsp. salt
3 Tbs. lemon juice
8 slices whole-grain bread
2 cups arugula
4 jarred red peppers, drained
2 small cucumbers, thinly sliced

1. Puree edamame, walnuts, mint, green onion, and salt in food processor until finely chopped. With motor running, add lemon juice and 3 Tbs. water. Process until smooth.
2. Spread each of 4 bread slices with 1/3 cup pate. Add 1/2 cup arugula, 1 roasted red pepper, and cucumbers to each. Top with remaining bread slices.


Theresa's Double-Tomato Soup (Cooking Light, March 2007)

1 Tbs. butter
1 cup chopped onion (1 medium)
3/4 cup shredded carrot
1 Tbs. minced garlic
1 Tbs. minced shallots
1 tsp. sugar
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
10 large basil leaves, divided
3 drain sun-dried tomato halves, packed in oil with herbs (such as California Sun Dry brand)
2 (14.5-oz) cans organic diced tomatoes, undrained
1 (14-oz.) can fat-free less-sodium chicken broth [or veggie broth]

1. Melt butter in a large saucepan over medium heat. Add onion, carrot, garlic, and shallots to pan, and cook 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.

Artichokes, Mm Mm

I have incredibly fond childhood memories or sitting down to the dinner table with a whole artichoke on my plate and a bowl of hollandaise sauce close by. Peeling the leaves, dunking them in the hollandaise, and scraping the flesh off of the leaf with my teeth is the epitome of summer and happy times for me. Naturally, I am drawn towards any recipe with artichokes. This artichoke ragout uses frozen artichoke hearts, making the prep incredibly easy (peeling artichokes just for their hearts is ridiculously labor and time-intensive). The saffron in this dish adds the perfect je ne sais quoi. We served the ragout with some homemade bread to sop up the sauce and brie.


Artichoke Ragout with Saffron and Olives (Vegetarian Times, March 2010)

1 1/2 Tbs. olive oil
1/2 cup finely chopped onion
3 cloves garlic, minced (1 Tbs.)
1/4 tsp. crushed saffron threads
1/4 tsp. ground black pepper
1 large red bell pepper, sliced
1/2 cup dry white wine
1 cup crushed tomatoes
2 1/2 cups white mushrooms, quartered
1 8-oz. package frozen artichoke hearts
1/4 cup kalamata olives

1. Heat skillet over medium heat. Add oil, then onion and garlic. Saute 1 to 2 minutes, or until garlic turns gold. Stir in saffron and black pepper.
2. Add bell pepper and wine. Increase heat to medium high, and cook 3 to 4 minutes, or until wine is reduced by half. Add tomatoes, and cook 3 minutes more.
3. Stir in mushrooms, artichoke hearts, and 1 cup water, and bring to a boil. Cover, reduce heat to medium, and simmer 15 to 20 minutes, or until vegetables are tender. Remove lid, and cook off any excess moisture, if necessary. Stir in olives, and season with salt and pepper, if desired.

I Heart Jamie

I bought Adam a Jamie Oliver cookbook for Christmas because he is our kitchen idol, and we are always aiming to cook like him. Now, we can! We started off with a fairly simple recipe that ended up being delicious. We made potatoes with marinated peppers from the cookbook then paired it with sauteed spinach and salmon and tempeh. This was my first attempt at eating tempeh and I have to say that I did not care for it much. Maybe I'll have to try another recipe for the tempeh, but the potatoes can definitely stay!


Spanish Style Peppered Potatoes (Jamie's Dinners, Jamie Oliver)

Jamie writes the cookbook in paragraph form, so I am going to write it exactly as he does. It's a bit conversational, but I think the informality totally fits with his style and concept of eating good, easy, comforting, and wholesome food.

Parboil 1 1/2 lb of peeled and diced potatoes for 10 minutes in salted boiling water, then drain them and leave them to steam for a few minutes with a lid on. You will need the same amount of sliced marinated peppers (approx. 4 peppers, prepared as recipe [below]). While the potatoes are still steaming, dress them with the marinade from the peppers and pop them into a heatproof dish or baking tray. Sprinkle with salt, pepper, a teaspoon of smoked paprika and a teaspoon of finely sliced red chilli. Place the potatoes in the oven at 400 until golden, then pour over your marinated peppers and give the potatoes a good shifty about so the peppers are well mixed in. Put back into the oven for 5-10 minutes until perfect and golden.


Marinated Peppers

Once you've peeled your red, yellow or green bell peppers, cut them in half, remove the seeds and cut them into 1 inch thick slices. Slowly fry in some olive oil with a couple of cloves of finely sliced garlic, one finely sliced red onion and a good handful of sliced basil. You don't have to brown the garlic or onions, you can just fry them for a couple of minutes to soften or you can give them a just a little bit of color, which is nice. Either way, put them in a bowl, correct the seasoning with salt and pepper, and then add a swig or two of wine or balsamic vinegar to give a marvellous twang. Serve sprinkled with a few whole basil leaves.

Asian Pasta Perfection

I love anything with peanut butter; sweet, savory, it doesn't matter to me. So when I saw this recipe for Cold Peanut Noodles with Shrimp in Cooking Light, I knew I had to adapt it so that Adam and I would both enjoy it. And we certainly did enjoy it. We followed the recipe except for when they added the shrimp, we omitted that step and stir-fried some tofu and seared some scallops instead. All I can say is delish!


Cold Peanut Noodles with Shrimp (Cooking Light, December 2009)

1 Tbs. chopped fresh basil
2 Tbs. rice vinegar
2 Tbs. low-sodium soy sauce
2 Tbs. creamy peanut butter
1 Tbs. dark sesame oil
1 tsp. bottled ground fresh ginger
1 tsp. chile paste with garlic
1/4 tsp. salt
1 garlic clove, minced
12 oz. fresh Chinese egg noodles
1 cup matchstick-cut carrots
8 oz. peeled and deveined medium shrimp
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts

1. Combine first 9 ingredients in a large bowl; set aside.
2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.

Totally Homemade

Because we had Labor Day off, we decided to go all out on Tuesday when our old neighbors came over for our weekly dinner. With our extra time off, we made a homemade vegetable stock for our homemade Fava Minestrone. We also made oatmeal cookie bowls and vanilla ice cream for the perfect ending to the meal. The oatmeal cookie recipe is just the one on the top of the Quaker Oats box. We put the batter into muffin tins and pressed down in the middle. When they were still fresh out the oven, we pressed down in the middle again to increase the bowl-iness. With a scoop of homemade ice cream in the center, what could be better?

In addition to our Fava Minestrone, we served Pappardelle with Asparagus and Herbed Cream, and a salad of lettuce and Coriander-Honey Dressing. The entire menu was taken from Vegetarian Planet's "Spring Celebration" menu.


Lima Minestrone (Vegetarian Planet, Didi Emmons)

The menu in the back of the cookbook suggested to use fava beans instead of limas for this minestrone. I don't think I'd ever had fava beans before, but I was definitely pleasantly surprised.

2 Tbs. extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 cup white wine
6 cups Roasted Vegetable Stock [recipe to follow]
2 cups water
2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary
1 1/2 cups fresh or frozen lima beans [or fava]
1 red bell pepper, seeded and cut into 1-inch julienne strips
2 cups corn kernels
1 tsp. salt
1 squeeze lemon juice
1 or 2 dashes balsamic vinegar
fresh-ground black pepper, and more salt, to taste
1/2 cup grated Parmesan cheese, for garnish

1. In a stockpot or large saucepan, heat the olive oil over medium-high heat. Add the onions, and let them cook for 10 minutes, stirring occasionally, or until they begin to brown at the edges. Add the garlic, and cook 1 minute more. Stir in the wine, stock, water, and rosemary. Bring the mixture to a simmer, and cook, covered for 10 minutes.
2. Add the lima beans, red pepper, corn, and salt. Let the soup simmer another 5 minutes. Then squeeze a bit of lemon into the soup, add a dash or two of balsamci vinegar, and stir in the salt and pepper to taste. Serve the soup topped with Parmesan cheese.


Roasted Vegetable Stock

For some reason, I didn't make the same quantity of stock that the recipe said I would make. The recipe states that it will make approximately 4 quarts of stock. I made the 6 cups that was necessary for the soup, but that was it. I used all of the vegetables recommended, but I guess I didn't use enough water since my pot wouldn't hold any more. I have to say though, the flavors were absolutely wonderful.

5 carrots, cut into 1-inch lengths
3 medium onions, quartered
10 garlic cloves, peeled
1/2 butternut squash, peeled and cut into chunks
1 turnip or 1/2 rutabaga, peeled and cut into chunks (optional)
2 red bell peppers, seeded and quartered
3 tomatoes, quartered
2 Tbs. olive oil
1 Tbs. fresh thyme or 1 tsp. dried thyme, or 1 tsp. fennel seeds or any favorite herb
4 1/2 quarts water
1 cup sundried or other dried tomatoes

1. Preheat the oven to 400. Put all the fresh vegetables (including the garlic) into a large roasting pan or two smaller roasting pans, and toss them with the olive oil and thyme or other herb. Roast the vegetables for 1 hour.
2. Transfer the hot vegetables to a large stockpot, and add the water and the dried tomatoes. Simmer gently for 1 hour.
3. Strain the stock. When it has cooled, cover it, and refrigerate it for up to 1 week. The stock freezes well, but be sure to allow room in the container for expansion.
Note: For a quick but tasty soup, puree the strained vegetables in a food processor, and sieve them. Then add 4 to 5 cups of the stock, some light cream, and salt and pepper to taste. Serve it up.


Pappardelle with Asparagus and Herbed Cream (Vegetarian Planet, Didi Emmons)

To stick with our homemade theme, we made the pasta too. Don't be afraid--making pasta is easier than it seems. And boy, was this pasta delicious.

Pasta
1 lbs. fresh pasta sheets, cut into 1 1/2-inch-wide strips, or the following 3 ingredients:
2 cups unbleached white flour
2 fresh eggs, beaten
about 3 Tbs. water

1/2 lbs. asparagus
3 Tbs. butter
2 cups sliced onions
2 garlic cloves, minced
3 Tbs. unbleached white flour
3 cups whole milk or low-fat milk
1 Tbs. fresh thyme leaves, or 1 tsp. dried thyme
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste
1 squeeze lemon
1 1/2 cups (1 15-oz. can) cooked and rinsed cannellini beans
2 Tbs. chopped dill
1 cup grated Parmesan cheese
Shaved Parmesan cheese (optional)

1. If you are making your own pasta: Put the flour into a large bowl, and make a well in the center. Add the beaten eggs, and, stirring with a sturdy wooden spoon, gradually blend the surrounding flour into the eggs. Stirring continuously, add enough water to form a dough that is stiff, not sticky, but not too hard, either. Put the dough onto a floured work surface, and knead the dough for at least 5 minutes. Transfer it to a plate, and refrigerate the dough for at least 30 minutes. [Or, you can use a food processor by placing the flour and eggs in the food processor and slowly add the water while running the processor until a ball forms.]
2. Roll the pasta very thin, by hand or by machine. Cut the pasta into long strips about 1 1/2 inches wide.
3. Break the tough ends off the asparagus, and cut the spears diagonally into 1 1/2-inch lengths.
4. Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Add the pasta to the pot, and cook it about 1 1/2 minutes, until it is tender. Lift the pasta from the water with a sieve, and put the hot pasta into the bowl of cold water. Keep the water in the pot boiling. Blanch the asparagus for 1 minute, then drain it and rinse it with cold water.
5. Make the cream sauce: Heat the butter in a heavy saucepan. Add the onions, and saute them, stirring occasionally, until they have softened, about 5 minutes. Add the garlic, and saute, stirring often, for 5 minutes more. Add the flour, and cook, stirring often, for 1 minute. Whisking constantly to avoid lumps, slowly add the milk, 1/2 cup at a time. Add the thyme, and simmer the sauce for 10 minutes, stirring every now and then. Add the salt and pepper and a squeeze of lemon. Take the pan off the heat. (At this point you can transfer the sauce to an airtight container and refrigerate it for up to 2 days.)
6. Just before serving, reheat the sauce gently in a large pot, and add the pasta, the asparagus, and the cannellini beans. Heat the contents thoroughly, tossing them once or twice, then add the dill and the grated Parmesan cheese. Taste, and add more salt and pepper, if you wish. Garnish with shaved Parmesan cheese, if you like, and serve.


Coriander-Honey Dressing (Vegetarian Planet, Didi Emmons)

We dressed just simple Romaine lettuce hearts with this sweet and tangy dressing. Even the pickiest of eaters with eat their salad when this dressing is served.

1 1/2 tsp. coriander seeds
1 1/2 tsp. Dijon mustard
1 Tbs. honey
1 small garlic clove, minced
3 Tbs. lemon juice (from about 1 small lemon)
3/4 cup canola or mild olive oil
salt and fresh-grond black pepper to taste

1. In a small, dry skillet over medium heat, toast the coriander seeds until they are fragrant, shaking the pan constantly. This should take 2 to 3 mintues.
2. Grind the coriander in a spince mill. Then put the coriander into a medium bowl, and add the mustard, honey, garlic, and lemon juice. Place a damp, folded kitchen towel under the bowl to secure it in place. Begin whisking the mixture while slowly pouring in the olive oil, in a stream the width of a pencil. Season with salt and pepper. Store the dressing in a covered container in the refrigerator. It will keep for up to 1 week.

Labor Day Dinner

I know, I know. Once again I'm behind. Although, I guess nothing else should be expected now. I always catch up eventually though.

I don't know what the weather is like in other parts of the country, but it is absolutely gorgeous here in California. I keep wanting to make hearty squash dishes, but, frankly, it's too hot! Not that I'm complaining. It was this way on Labor Day too, so we decided to make a fresh Corn and Tomato Chowder, a Bistro Avocado Salad, and a loaf of focaccia to celebrate a beautiful day off.

Corn and Tomato Chowder (Vegetarian Planet, Didi Emmons)

The fresh flavors of the corn and tomato really shine through, making it light and refreshing; perfect for a summer's night.

2 Tbs. olive oil
2 cups chopped onions
2 tsp. finely minced garlic
4 ears corn
3 1/2 cups whole milk [we used skim]
2 Tbs. tequila
3 Tbs. chopped cilantro
1/2 jalapeno pepper or 1 or 2 Thai chile peppers, minced
2 ripe tomatoes, cut into 1/2-inch pieces
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and the garlic, and cook them, stirring frequently, for 5 minutes or until the onions have softened.
2. While the onions and garlic are cooking, shuck the corn, and cut the kernels off the cob. Then hold the cobs vertically, one by one, and scrape down the sides, collecting the milky solids that are still on the cob. Add these and the kernels to the saucepan with the onions and garlic.
3. Add the milk, bring the mixture to a simmer, and let it simmer lightly (do not boil) for 10 minutes. Add the tequila, cilantro, and chile peppers, and continue to simmer for 5 minutes more. Take the soup off the heat. Add the tomatoes, salt, and pepper. Ladle the soup hot into bowls. If you want to reheat it, do so gently, or it may break down and separate.


Bistro Avocado Salad (Vegetarian Planet, Didi Emmons)

I'm not sure this is my favorite salad I've ever made, and I can't pin-point why, but it certainly went really well with the soup and bread. Definitely worth a try.

1 ripe Haas avocado (the dark, bumpy kind), but into 1/4-inch cubes
2 Tbs. lime juice (from about 1 lime)
1 yellow or red medium tomato, cut into 1/4-inch cubes
1/2 cup minced red onion
1 red bell pepper, seeded and cut into 1/4-inch squares
1 tsp. brown mustard seeds
1/2 tsp. ground coriander seeds
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
fresh-ground black pepper to taste
1 small bibb or Boston lettuce head, broken apart

1. Put the avocado into a medium bowl and stir int he lime juice. Add the tomato, red onion, red pepper, mustard seeds, coriander, and olive oil. Add the salt and pepper, and toss well. If you like, you can refrigerate the mixture for a few hours.
2. Create a bed of lettuce leaves on each of four small plates. Spoon the salad onto the beds of lettuce, and serve.

Cobb(ish) Salad

We decided to try out veggie bacon to add some more variety into our veggie diet. From that spawned this idea for a cobb salad dinner. Adam's and mine turned out to be a little different from each other's, but that's what is so wonderful about salads--they can be made for the individual without much extra work. You could make your own salad bar for a crowd by having a big bowl with salad greens and little bowls full of your favorite salad toppings. Here's what we put on our salads:

Mine

hard-boiled egg slices
avocado
veggie bacon pieces
chickpeas
red pepper
red onion
tomato

Adam omitted the chickpeas and added toasted pecans. We each dressed our salad with a honey mustard vinaigrette. Delish and oh so healthy!

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.

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.

Pepper Pesto

Another Wednesday night dinner, another chance at meal creativity. We had a bunch of extra parsley that needed to be used, so we immediately thought of making pesto. I didn't want to make any sort of ordinary pesto though; what fun would that be? I decided to add some pizazz by roasting red peppers and combining them with the typical herbs and pine nuts of pesto. Tossed with pasta and served with a side of fish for the guys, this easy meal was quite a hit.


Roasted Red Pepper Pasta

3 red peppers
1 bunch basil
1 bunch parsley
1 clove garlic, chopped
1/4 cup pine nuts, toasted
1/4 to 1/2 cup Parmesan cheese, grated
salt and pepper to taste
1/2 cup olive oil, or to desired consistency
1 lbs. pasta, we used spaghetti, but you could use any type you have

1. Preheat the oven to high broil. Place the red peppers on a baking sheet covered with aluminum foil for easy clean-up. Broil the peppers, turning often, so that they char on all sides. Place in a plastic bag or covered bowl.
2. In a food processor, combine basil, parsley, garlic, pine nuts, cheese, salt and pepper. Pulse until finely minced. Peel the red peppers to remove the charred skin, stems, and seeds. Add 2 of the peppers to the food processor. Pulse once again until the pepper is minced. While the food processor is running, drizzle the olive oil into the spout until you have reached your desired consistency of pesto. It should be loose so that you can easily toss it with the pasta.
3. Prepare pasta according to package directions.
4. Slice the third red pepper.
5. Toss together the pasta, sliced red pepper, and pesto. Top with extra Parmesan cheese, if desired.

Cookin with the Cuz

My cousin Diana came to visit last Friday and I knew there was only one thing we could fill the night with--cooking! And that's exactly what we did! With some damn good food too, if I may say so myself. We started the night off with an odd, but fantastic, almond-orange dip with veggies and pita chips. Then, we moved on to portobello veggie burgers and a roasted potato salad. We completed the evening with a limoncello sorbet. Cooking for and with the people you love is absolutely the best thing in the world (and it doesn't hurt if you make fantastic things either).


Almond-Orange Dip (The New Enchanted Broccoli Forest, Mollie Katzen)

You could dip practically anything in this dip, because it is that good. You could even put it on sandwiches for some flair.

1 12-oz. box silken tofu
1 cup almond butter
2/3 cup orange juice
2 tsp. grated fresh ginger
1 medium clove garlic, minced
1 tsp. soy sauce
2 Tbs. minced fresh parsley
2 Tbs. minced fresh chives
1/2 tsp. grated orange rind
3/4 tsp. salt
fresh black pepper, to taste
cayenne, to taste

1. Combine all ingredients in a blender or food processor and puree until smooth.
2. Season to taste, cover, and refrigerate until cold.


Portobello Burgers (Vegetarian Planet, Didi Emmons)

We made the suggested variation of this burger, which is to add 3 oz. goat cheese to the mixture. Delicious!

2/3 cup dried lentils
6 oz. portobello mushrooms
2 Tbs. olive oil
1 1/2 cups minced onions
2 large garlic cloves, minced
1/2 tsp. ground cumin seeds
1/2 tsp. salt, or more, to taste
fresh-ground black pepper, to taste
5 slices stale or toasted sandwich bread
1/2 cup chopped parsley

1. Bring 2 quarts water to a boil, and add the lentils. Simmer the lentils for 20 to 30 minutes or until they are tender. Drain the lentils, and let them cool.
2. Cut off the dirt-laden base of each mushroom stem, then chop the remainder of the stems and the caps fine.
3. Heat 1 Tbs. of the olive oil in a large skillet over medium heat, and add the onions. Cook them, stirring occasionally, for 5 minutes or until they soften. Add the garlic, and cook 2 minutes more, stirring constantly. Add the chopped mushrooms and the cumin to the skillet, and cook for 5 minutes, stirring occasionally. Season well with the salt and pepper, and take the pan off the heat.
4. Break the bread into pieces, and whirl them to crumbs in a food processor. Transfer 2 cups crumbs to a large bowl. Put the lentils into the processor, and run the machine in spurts until they are coarsely chopped and somewhat pasty. Add the chopped parsley and sauteed mushrooms and onions to the bowl, and mix well with your hands or a sturdy spoon. Season with additional salt and pepper to taste. Add more bread crumbs if the mixture is too wet to form a patty. Chill the mixture from 1 hour to a week.
5. Form the burger mixture into four 4-inch patties. Heat the remaining oil in a large skillet (not non-stick) over medium heat. Pan-fry until the undersides are a deep golden brown, about 3 minutes. Flip the burgers, and cook them about 3 minutes more. Serve the burgers hot.


Roasted Potato Salad with Mint Vinaigrette (Cooking Light, May 2005)

3 cups (2-inch) cut green beans
3 cups (1-inch square) cut red bell pepper (about 2 large peppers)
1/2 cup chopped fresh mint
1/2 cup fat-free less-sodium chicken broth [or veggie broth]
4 garlic cloves, sliced
2 lbs. small red potatoes, quartered
2 Vidalia or other sweet onions, trimmed and quartered
cooking spray
1/2 cup chopped fresh mint
1/3 cup white wine vinegar
2 Tbs. olive oil
1 tsp. salt
1/2 to 1 tsp. coarsely ground black pepper

1. Preheat over to 400.
2. Combine first 7 ingredients; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray; cover with foil. Bake at 400 for 20 minutes. Uncover and stir; bake, uncovered, and additional 40 minutes or until lightly browned, stirring after 20 minutes. Let stand 5 minutes. Place vegetable mixture in a large bowl.
3. Combine 1/2 cup mint, vinegar, oil, salt, and black pepper, stirring well with a whisk. Drizzle vinaigrette over vegetable mixture, and toss well to coat. Serve at room temperature or chilled.


Limoncello-Mint Sorbet with Fresh Blackberries (Cooking Light, May 2009)

This is extremely flavorful and refreshing. I could actually only eat a few bites because it was so intense. I think that this would work really well for a palate cleanser in the middle of the meal or as a hot summer night's dessert.

2 cups water
1 1/3 cups sugar
1/2 cup limoncello [we used our own homemade limoncello]
1 cup fresh lemon juice (about 6 large lemons)
1/2 cup chopped fresh mint
2 cups blackberries
lemon slices (optional)

1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill.
2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired.

Ragin' Cajun

My dad absolutely loves Cajun cooking. So, when I saw that Vegetarian Times had a "Fat Tuesday Feast" with a whole bunch of vegetarian Cajun recipes, I knew we had to make some of them while my parents were here. And what could be better after a trip to wine country than a hearty meal when you come home?


Smothered Cajun-spiced Squash (Vegetarian Times, February 2009)

This recipe is fantastic! Really flavorful and wonderful over grits. If you love Cajun food, this is definitely a recipe to try.

1/4 cup plus 1 Tbs. olive oil, divided
1 clove garlic, minced (1 tsp.)
2 butternut squash, quartered and seeded, each quarter halved
2 Tbs. plus 8 tsp. Cajun seasoning, or more to taste, divided
4 large onions, halved and sliced (8 cups)
4 medium red or green bell peppers, quartered and sliced (2 cups)
8 large celery ribs, sliced on the bias (2 cups)
5 Tbs. flour
1 1/2 Tbs. cider vinegar

1. Preheat oven to 350. Combine 1 Tbs. oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 tsp. Cajun seasoning, and season with salt and pepper, if desired. Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
2. Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
3. Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups water [we only used 4 cups]. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
4. To serve: Place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.


Deep South Slaw (Vegetarian Times, February 2009)

I have to say that this was not my favorite slaw. But, I decided to give you the recipe anyway to make your own decision.

10 oz. green cabbage, thinly sliced (4 cups)
2 medium carrots, grated
1 medium red bell pepper, thinly sliced (1 cup)
3 Tbs. vegan mayonnaise
2 Tbs. whole-grain mustard
1 Tbs. cider vinegar
1 Tbs. sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup parsley, chopped

1. Combine cabbage, carrots, and bell pepper in large bowl. Whisk together mayonnaise, mustard, cider vinegar, sugar, salt, and cayenne pepper in small bowl. Pour mayonnaise mixture over cabbage mixture, and toss to coat. Chill well. Sprinkle with parsley before serving.

Fabulously Flaky

Adam's friend Alex from college and her boyfriend came for a quick visit the other week, and I had to make them a fabulous meal after their wine country excursion. They were an easy crowd to please, but the Kale and Red Pepper Strudel I made certainly didn't hurt. The strudel had a great mixture of heartiness, creaminess, and flakiness that looks impressive and tastes even better. Adam grilled up some romaine hearts and topped them with slices strawberries, chopped almonds, and a balsamic vinaigrette for a perfect side.

Kale and Red Pepper Strudel (Moosewood Restaurant: New Classics)

Filling
1 1/2 cups chopped onions
1 Tbs. olive oil
2 garlic cloves, minced or pressed
4 to 5 cups rinsed, stemmed, and chopped kale
1/2 tsp. salt
1 1/4 cups diced red bell peppers
1 scant tsp. minced fresh rosemary
1 cake firm tofu (12 oz.), crumbled
1 cup Neufchatel, at room temperature
1 cup grated sharp Cheddar, Parmesan, or provolone
1 Tbs. unbleached white flour
2 Tbs. chopped fresh parsley
ground black pepper to taste

Filo
1/2 to 2/3 lbs. filo dough
3 to 4 Tbs. vegetable oil or melted butter, or a mixture
1/2 tsp. sesame seeds (optional)

1. Preheat oven to 350. Lightly butter a 10 x 14-inch baking tray or shallow pan.
2. Cook the onions in the olive oil on low heat for 5 minutes. Add the garlic, kale, and salt. Cover and cook for about 5 minutes, until the kale wilts, adding 1 to 2 Tbs. of water to prevent sticking, if necessary. Stir in the bell peppers and rosemary. Cover and cook on low heat until the vegetables are tender, about 10 minutes.
3. While the vegetables cook, combine the tofu, Neufchatel, grated cheese, flour, and parsley in the bowl of a food processor. Process until smooth and creamy. When the vegetables are ready, drain them if any liquid remains, and stir in the tofu-cheese mixture. Add black pepper to taste and set aside.
4. Lay the filo on a dry surface and cover with a clean, lightly dampened towel. Place a pastry brush and a bowl of the oil or melted butter within easy reach. Arrange two sheets of filo pastry in the prepared baking tray, allowing the excess filo to drape over the sides. Lightly brush the top sheet with oil or butter. Repeat three more times for a total of eight filo sheets.
5. Spread the filling evenly over the filo in the baking tray. Fold all four sides of the filo up over the filling to make a border and brush with oil or butter. Top with the remaining filo, two sheets at a time, brushing each layer with oil or butter. Tuck under the edges to fit the baking tray. Sprinkle the top with sesame seeds, if desired.
6. Bake until golden and puffy, about 45 minutes. Let sit for 15 minutes before serving.