Sensational Sandwiches

This sandwich will blow your mind. Adam and I have recreated it several times since we made the original. We cannot get enough. The lavash bread becomes wonderfully crispy and golden when preparing it in this way. The tomato, spinach, and mozzarella go perfectly with the chile dipping sauce. The next time you are looking for a super quick and satisfying meal, this is it!

Spinach and Mozzarella Grilled Cheese Sandwiches with Chile Dipping Sauce (Vegetarian Planet, Didi Emmons)

Chile Dipping Sauce:

1 tsp. hot chile sauce

2 Tbs. mayonnaise

2 Tbs. plain whole, low-fat, or nonfat yogurt, or nonfat sour cream

1 tsp. Dijon mustard

2 tsp. apple cider vinegar

1 small garlic clove, minced

Sandwiches:

6 oz. fresh spinach (large stems removed)

2 fresh pieces of lavash bread, or 1 large split pita pocket

2 plum tomatoes, cut in half lengthwise, then sliced thin crosswise

2 oz. mozzarella cheese, grated (or sliced, if it's fresh mozzarella)

salt and fresh-ground black pepper to taste

2 Tbs. olive oil

1. Make the dipping sauce: In a small bowl, combine the chile sauce with the mayonnaise, yogurt, mustard, cider vinegar, and garlic. Stir well.

2. Steam the spinach over high heat for 2 minutes. Let the spinach cool.

3. Lay one of the pieces of lavash or pita on your work surface, with a short side of the bread directly in front of you if you are using lavash. Lay half of the tomatoes across the bread, about 3 inches from the side closest to you. Squeeze any excess water from the spinach, then lay half of it on the tomatoes. Sprinkle or lay half of the mozzarella on top of the tomatoes and spinach. Sprinkle with salt and pepper to taste. Then roll the bread, starting with the side closest to you, as tightly as possible. Follow the same procedure for the second sandwich.

4. Heat the olive oil in a large (preferably non-stick) skillet over medium heat. Place the two rolled sandwiches in the skillet, and place another skillet or sandwich press on top to weigh the sandwiches down. Cook the sandwiches for about 4 minutes or until they are golden brown, then turn them and cook them on the other side for 4 minutes more, checking the undersides frequently. Cut the sandwiches in half, and serve each with a small bowl of the dipping sauce.

Summer Soup

Adam saw this recipe on Giada at Home and immediately decided he wanted it. Anytime Adam says he wants a soup, I go with it, as it doesn't happen very often. This soup has a great kick and is perfectly refreshing for summer. The recipe calls for polenta croutons, but we just made a loaf of bread as an accompaniment and topped the gazpacho with a dollop of yogurt. This was a perfect meal for a summer weeknight.

Cherry Tomato and Chile Gazpacho (Giada at Home, www.foodnetwork.com, Giada De Laurentiis)

Gazpacho:

1 lb. ripe cherry tomatoes (about 4 cups)

2 medium cucumbers, peeled and chopped, or 4 Persian cucumbers, chopped

1 jalapeño chile, stemmed, seeded, deveined, and coarsely chopped

1 serrano chile, stemmed, seeded, deveined, and coarsely chopped

1 large or 2 small shallots, coarsely chopped

1 clove garlic, smashed

2 Tbs. apple cider vinegar

2 to 3 tsp. hot sauce (recommended: Tabasco)

1 1/2 tsp. kosher salt, plus extra for seasoning

Croutons:

vegetable oil, for frying

1/2 tube (9 oz) store-bought, pre-cooked polenta, cut into 1/2-inch cubes

3 Tbs. grated Parmesan

1. For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve.

2. For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes.

3. Drain on paper towels and sprinkle with the Parmesan.

4. To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.

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.

Burritos with a Twist

This is the perfect weeknight meal--it's fast, easy, and delicious. These Good Goat Burritos are a great way to mix up your Mexican go-to. We used Trader Joe's frozen brown rice that microwaves in 3 minutes to make this meal even easier. I think it took us about 15 minutes from start to finish. Serve these burritos with guacamole and your favorite hot sauce.

Good Goat Burritos (Vegetarian Planet, Didi Emmons)

1 Tbs. olive oil

1 1/2 cups chopped scallions, both white and green parts (about 1 bunch)

2 garlic cloves, minced

1/2 tsp. ground cumin seeds

2 tomatoes, chopped into 1/2-inch cubes

2 cups cooked rice

salt and fresh-ground black pepper to taste

1 cup cooked black beans, or more, to taste

4 Tbs. soft, mild chèvre (goat cheese)

2 10- or 12-inch flour tortillas (or 4 8-inch flour tortillas)

1. Heat the olive oil in a large skillet over medium heat. Add the chopped scallions, garlic, and cumin. Saute, stirring frequently, for 5 minutes. Add the tomatoes and rice, and heat them well, stirring. Season the mixture with salt and pepper, and keep it warm.

2. In another skillet, heat the black beans with a bit of water to moisten them, stirring so they do not scorch. Keep them warm.

3. Sprinkle a bit of water on one tortilla, then place the tortilla in a large dry skillet over high heat. After a few seconds, turn the tortilla to heat the other side, again for only a few seconds. Place the hot tortilla on a work surface. Spread 2 Tbs. goat cheese across the center part of the tortilla. Place half of the rice mixture and half of the black beans over the cheese. Roll up the tortilla tightly, folding in the sides as you roll. Serve the burrito immediately, and make another just like it. (If you are using four 8-inch tortillas, use 1 Tbs. goat cheese and 1/4 of the rice and beans per tortilla.)

Vegan Soul Food

My friends Scott and Jen got me this really awesome vegan soul food cookbook for my birthday last week. We decided we had to try a few recipes from it this week. We made the most amazing plantain appetizer and a very interesting tempeh and grits main dish. I have to say that I have not made up my mind about tempeh yet. It has a unique texture that I'm not so sure about. What I do know is that the flavors of this dish are wonderful. I basic cooking techniques and flavors could definitely be translated to other proteins--even chicken or shrimp.

Roasted Plantains with Roasted Garlic-Lime Dipping Sauce (Vegan Soul Kitchen, Bryant Terry)

This dipping sauce is absolutely amazing and goes perfectly with the plantains. I look forward to making a Caribbean-flavored stir-fry and pouring the sauce over some warm rice.

Roasted Garlic-Lime Dipping Sauce

All the cloves from one head of roasted garlic

1/4 cup extra-virgin olive oil

1 Tbs. freshly squeezed lime juice

1/4 cup water

1/4 tsp. sea salt

Freshly ground white pepper

Roasted Plantains

3 large, slightly ripe yellow plantains, ends cut off, peeled, cut in half lengthwise and cut into 1/2-inch pieces widthwise

1 Tbs. extra-virgin olive oil

For the dipping sauce:

1. In an upright blender, combine the roasted garlic, olive oil, cilantro, lime juice, water, and 1/4 tsp. salt. Puree until creamy. Season with white pepper and salt to taste.

For the plantains:

1. Preheat oven to 450.

2. In a small bowl, toss the plantains and the olive oil. Transfer to a parchment-lined baking sheet and cook, stirring a few times to ensure even browning, until crisp on the outside and starting to turn golden brown, about 30 minutes.

3. Transfer the plantain pieces to a serving platter and scatter them around the dipping sauce. Have toothpicks handy for easy dipping.

Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits (Vegan Soul Kitchen, Bryant Terry)

The grits call for creamed cashews as a thickening and creaming agent. To make creamed cashews, soak 1 cup cashews in water overnight, drain, and then puree with 1/2 cup water. We did not have the time to make the cashews, so we used almond butter instead. It tasted delicious, although it may not have kept the integrity of the original recipe. In addition, we could only find quick-cooking grits. I followed the same steps as the recipe dictates, but simply reduced the cooking times.

Cajun-Creole-Spiced Tempeh

1/2 lb. (1 8-oz. package) tempeh

4 cups stock

1 tsp. fine sea salt

1 tsp. onion powder

2 tsp. garlic powder

1 tsp. paprika

1 tsp. chili powder

1 tsp. red pepper flakes

1/4 tsp. cayenne

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. freshly ground white pepper

1/2 cup extra-virgin olive oil, plus more for frying if needed

Grits

1 pint cherry tomatoes, stemmed and quartered

2 Tbs. freshly squeezed lemon juice

1/2 tsp. fine sea salt

1 Tbs. extra-virgin olive oil

1 medium leek (white and tender green parts), chopped finely (about 3/4 cup)

2 cloves garlic, minced

2 1/2 cups water

1 cup stock

3/4 cup stone-ground grits

1 cup almond milk or unflavored rice milk

1/2 cup creamed cashews

1 scallion, sliced thinly, for garnish

For the tempeh:

1. Cut the tempeh into 1/2-inch fingers. Cut those fingers in half lengthwise, and cut those pieces in half widthwise.

2. In a medium-size saucepan, combine the stock and 1/2 tsp. salt. Stir until the salt is dissolved, then add the tempeh pieces. Bring to a boil, lower the heat to medium-high, cover, and simmer for 25 minutes, until the tempeh is moist and saturated with vegetable broth. Remove from the heat, drain the tempeh in a colander (reserving the stock for later use), and let the pieces dry for about 30 minutes.

3. In a medium-size paper bag, combine the onion powder, garlic powder, paprika, chili powder, red pepper flakes, cayenne, thyme, oregano, white pepper, and 1/4 tsp. salt. Fold the top of the bag over a few times and shake well until combined. Open the top and set aside.

4. In a large skillet over medium-high heat, warm the olive oil. Add the tempeh pieces and cook for 2 to 3 minutes, until golden brown on the bottom. With a fork, turn the fingers over and cook for 2 to 3 more minutes, until golden brown. With a slotted spoon, immediately transfer all the tempeh pieces to the paper bag with the dried spices and herbs. Fold the bag over a few times to close and shake vigorously until all pieces are coasted well with the seasoning, about 1 minute.

For the grits:

1. While the tempeh is simmering, combine the tomatoes, lemon juice, and 1/4 tsp. salt in a bowl and toss well. Cover and refrigerate.

2. In a large skillet over medium heat, combine the olive oil with the leek and sauté, stirring a few times, until browned, about 2 to 3 minutes. Add the garlic and cook until fragrant. Transfer mixture to a medium-size bowl and set aside.

3. To prepare the grits, in a medium-size saucepan, combine 2 cups of water, stock, and 1/2 tsp. salt and bring to a boil. Whisk the grits into the liquid until no lumps remain, return to a boil, then quickly reduce the heat to low and simmer, stirring frequently to prevent the grits from sticking to the bottom of the pan, until the grits have absorbed most of the liquid and are thickening, 10 to 12 minutes. Stir in the almond milk and simmer for another 10 minutes, stirring frequently, until most of the liquid has been absorbed. Stir in the creamed cashews and the remaining 1/2 cup water and simmer, stirring frequently, until the grits are soft but not runny, about 35 to 40 minutes.

4. Remove the tomatoes from the refrigerator, drain them of their juices, and transfer to the bowl with the leek mixture. Add the tempeh pieces and mix well.

5. For each serving, spoon about 1/2 cup of the tempeh mixture over 3/4 cup of grits. Garnish with scallions.

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 Veggie Chili

To follow in the theme of slow cooker recipes, here's another one that is absolutely fantastic. Again, as all slow cooker recipes should be, it was easy. This one though has so much fantastic flavor, with a meld of sweet and warm flavors that you definitely have to try when you are in the mood for a bowl of something cozy.

Chickpea Chili (Cooking Light, March 2011)

1 cup dried chickpeas
2 quarts boiling water
2 Tbs. olive oil, divided
1 1/2 cups chopped onion
5 garlic cloves, minced
1 Tbs. tomato paste
1 1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. ground red pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground turmeric
2 1/2 cups fat-free, lower-sodium chicken broth [or veggie broth]
1/2 cup water
2/3 cup pimiento-stuffed olives
1/2 cup golden raisins
1 (28-oz.) can whole tomatoes, undrained and crushed
4 cups chopped peeled butternut squash
1 cup frozen green peas, thawed
1/4 cup chopped fresh cilantro
6 cups hot cooked couscous
8 lime wedges

1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
2. Heat a large skillet over medium-high heat. Add 1 Tbs. oil to pan; swirl to coat. Add onion; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); saute 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
3. Heat a large skillet over medium-high heat. Add remaining 1 Tbs. oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.

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.

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.

Jamie's Done It Again

Whenever we need a good, hearty meal for a Tuesday night dinner, I know I can always look to Jamie Oliver to deliver. And deliver he did. His recipe for spinach canneloni is fairly easy and definitely worth every little bit of effort it took. We made some garlic bread to sop up the extra sauce and had sausage-stuffed mushroom caps as an appetizer to round out the meal. A side salad is a nice addition as well.

Stuffed Mushrooms (Cooking Light, December 2006)

We made these with chicken sausage and veggie sausage. I was surprised to find out that everyone really liked the veggie sausage mushroom caps, although the filling didn't quite have the right consistency. I guess it just goes to show that you should feel free to substitute what you like; you never know, you might get something better.

24 large button mushrooms (about 1 3/4 lbs.)
cooking spray
3 Tbs. chopped green onions
1 garlic clove, minced
4 oz. 50%-less-fat pork sausage (such as Jimmy Dean 50% less fat)
1/2 tsp. crushed red pepper
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 cup (2-oz.) 1/3-less-fat cream cheese, softened
1/4 cup dry breadcrumbs
3 Tbs. grated fresh Parmesan cheese

1. Preheat oven to 400.
2. Clean mushrooms, and remove stems; finely chop stems.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and garlic; saute 1 minute. Add sausage; cook until browned, stirring to crumble. Add reserved mushroom stems, red pepper, salt, and black pepper; saute 2 minutes or until stems are tender. Remove from heat; stir in cream cheese and breadcrumbs. Stuff 1 Tbs. sausage mixture into each mushroom cap. Arrange mushroom caps in a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with Parmesan. Bake at 400 for 30 minutes or until lightly golden and thoroughly heated.

Awesome Spinach and Ricotta Cannelloni (Jamie's Dinners, Jamie Oliver)

2 knobs of butter
olive oil
2 cloves of garlic, peeled and finely sliced
a large handful of fresh marjoram or oregano, roughly chopped
1/4 of a nutmeg, grated
8 large handfuls of spinach, thoroughly washed
a handful of fresh basil, stalks chopped, leaves ripped
2 14-oz. cans of good-quality plum tomatoes, chopped
sea salt and freshly ground black pepper
a pinch of sugar
14 oz. crumbly ricotta cheese
2 handfuls of freshly grated Parmesan cheese
16 cannelloni tubes
7 oz. mozzarella, broken up

For the White Sauce
1 pint of creme fraiche
3 anchovies, finely chopped [or capers for a veggie version]
2 handfuls of freshly grated Parmesan cheese

1. Preheat the oven to 350F. Then find a metal baking pan or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right over of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on the lots of washing up! Take your metal pan or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of fresh marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.
2. After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato cans with cold water and add this too. Bring to the boil, then turn the head down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato consistency. Then take the pan off the heat and add the basil leaves.
3. By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a plastic sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is fulled right up--really easy.
4. Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top. To make the white sauce, mix together the creme fraiche, anchovies, and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni. Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.

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.

A Vegetarian's Springtime Delight

Food and Wine often has complicated recipes with expensive ingredients. But, this month there were a few recipes that caught our eye that seemed simple enough, which they were! The tofu Caesar salad and eggplant dip made for a perfect vegetarian spring-time meal.


Caesar Salad with Crispy Tofu Croutons (Food and Wine, May 2010)

This salad is a healthier version than the original with the tofu-based salad dressing. The recipe calls for anchovies, but to make it vegetarian I added approximately 1 Tbs. of capers instead. I also omitted the Worcestershire sauce

6 oz. soft silken tofu, drained
1 1/2 Tbs. extra-virgin olive oil
1 1/2 Tbs. fresh lemon juice
1 1/2 Tbs. freshly grated Parmigiano-Reggiano cheese, plus a little more for serving
1 oil-packed anchovy fillet, drained
1 small garlic clove
1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
salt and freshly ground pepper
one 14-oz. package firm tofu, drained and cut into 3/4-inch cubes
vegetable oil, for frying
1/2 cup cornstarch
2 romaine hearts (1 lbs.), torn into bite-size pieces

1. In a blender, puree the silken tofu with the olive oil, lemon juice, and 1 1/2 Tbs. of Parmigiano-Reggiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
2. Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel-lined plate; season with salt.
3. In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.



Pot-Roasted Eggplant with Tomatoes and Cumin (Food and Wine, May 2010)

This recipe takes a while because the eggplant roasts in a pot for 40 minutes. However, there isn't a lot of hands-on time, which makes this recipe pretty simple. We did decide that we would add a little bit more heat to the dip with more cayenne or a serrano pepper, but the flavor was still awesome without it.

1 large eggplant (1 1/4 lbs.)
4 garlic cloves, minced
kosher salt
1 cup drained, canned diced tomatoes
3 Tbs. extra-virgin olive oil
3 Tbs. chipped parsley
1 Tbs. cilantro leaves
2 tsp. sweet smoked paprika
3/4 tsp. ground cumin
pinch of cayenne pepper
1 Tbs. fresh lemon juice
freshly ground black pepper

1. Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.
2. Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.
3. Using the side of a large knife, mash the garlic to a coarse paste with 1 tsp. of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature.

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.

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.

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.

Spiffed-up Spaghetti

For an easy change from regular spaghetti with tomato sauce, spice it up with a little sausage (or veggie sausage), kalamata olives, and feta cheese. We had extra sausage in the house (of both varieties) and a jar of my mom's homemade tomato sauce. Trying to be a bit creative, I decided to combine those two ingredients into a wonderful pasta. And that we did.


Pasta with Sausage, Kalamata Olives, and Feta

1 lbs. whole wheat penne
1 Italian sausage link per person, approximately 6-8 for this amount of pasta, sliced into bite-sized pieces
3 cups tomato sauce, either homemade or your favorite brand
1/2 cup Kalamata olives, halved
1/4 feta cheese, crumbled
crushed red pepper flakes, to taste
salt, to taste

1. Prepare the pasta according to package directions.
2. Cook the sausages in a non-stick skillet until browned on all sides and cooked all the way through.
3. When the sausage is thoroughly cooked, add the tomato sauce until heated. Add the olives, feta cheese, and drained pasta. Stir to combine. Add red pepper flakes and salt to taste, tossing to coat all the pasta. Serve and enjoy!

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.

Veggie Reubens

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


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

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

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

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


Portabello Prep for Sandwiches

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

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