Inspiration for this is from the garden, obviously. All the veggies were fresh off the vine. I'm up to my neck in ripe tomatoes!
Eggplant, Zucchini and Tomato Casserole
3 medium eggplant, sliced thin
2 medium zucchini, sliced thin
several large tomatoes, seeded and diced
olive oil
salt
pepper
breadcrumbs
grated parmesan cheese
parsley
oregano
thyme
garlic
1/4 cup vegetable broth
Preheat oven to 375°.
Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle olive oil evenly over vegetables, sprinkle with salt and pepper.
Combine breadcrumbs, cheese and next 4 ingredients; sprinkle half over the tomato layer. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour broth over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Friday, August 13, 2010
Monday, August 2, 2010
Roasted Poblano, Avocado and Cucumber Soup
Long time, no post. I apologize. I've been fairly uninspired in the kitchen lately, relying mainly on good, old staples.
But now that the garden is producing more than just salads, it's time to get back in the kitchen. Tonight's dinner is inspired by a recipe by Food & Wine, an abundance of cucumbers from the garden and wanting to do something with them other than yet another salad, and a husband who made gagging noises at the idea but who is, conveniently, at soccer tonight. He doesn't know what he's missing.
Roasted Poblano, Avocado and Cucumber Soup
2 medium poblano, cored and seeded and cut in half
3 cloves garlic
5 medium cucumbers, peeled, seeded and chopped
4 avocados, chopped
~4 cups chicken broth
~3 tsp hot curry powder
dash of tumeric
dash of saffron
1 tbsp lime juice (or to taste)
salt to taste
cilantro to taste
Preheat broiler to 500*. Line a baking sheet with tinfoil, spray with cooking spray. Place poblano halves skin-side up. Broil 5-10 minutes or until skin is charred. Remove from oven, let cool. Remove the skin and coarsely chop.
Heat a large stockpot over medium heat. Add olive oil and heat thru. Add garlic and sautee until lightly browned, about 2-3 minutes. Add poblano and sautee about 5 minutes. Add curry powder and toast until fragarant. Add broth, cucumbers, and avocado; cover. Bring to a boil, reduce heat to a simmer. Simmer 10 minutes.
Using an immersion blender, puree the vegetables until smooth, adding more broth if necessary to maintain texture. Add in spices and lime juice to taste. Simmer another 5-10 minutes.
This soup can be served hot or cold, depending on your preference.
But now that the garden is producing more than just salads, it's time to get back in the kitchen. Tonight's dinner is inspired by a recipe by Food & Wine, an abundance of cucumbers from the garden and wanting to do something with them other than yet another salad, and a husband who made gagging noises at the idea but who is, conveniently, at soccer tonight. He doesn't know what he's missing.
Roasted Poblano, Avocado and Cucumber Soup
2 medium poblano, cored and seeded and cut in half
3 cloves garlic
5 medium cucumbers, peeled, seeded and chopped
4 avocados, chopped
~4 cups chicken broth
~3 tsp hot curry powder
dash of tumeric
dash of saffron
1 tbsp lime juice (or to taste)
salt to taste
cilantro to taste
Preheat broiler to 500*. Line a baking sheet with tinfoil, spray with cooking spray. Place poblano halves skin-side up. Broil 5-10 minutes or until skin is charred. Remove from oven, let cool. Remove the skin and coarsely chop.
Heat a large stockpot over medium heat. Add olive oil and heat thru. Add garlic and sautee until lightly browned, about 2-3 minutes. Add poblano and sautee about 5 minutes. Add curry powder and toast until fragarant. Add broth, cucumbers, and avocado; cover. Bring to a boil, reduce heat to a simmer. Simmer 10 minutes.
Using an immersion blender, puree the vegetables until smooth, adding more broth if necessary to maintain texture. Add in spices and lime juice to taste. Simmer another 5-10 minutes.
This soup can be served hot or cold, depending on your preference.
Sunday, October 11, 2009
Creamy Polenta
2 tbsp butter
1 large shallot, minced
3 cups water
1 cup corn meal
1 cup water
salt
2 tbsp mozzarella cheese
Heat a large skillet over medium heat. Add in butter and swirl pan until melted. Add shallot and sautee until lightly browned, about 3 minutes. Add 3 cups water and bring to a boil.
Combine 1 cup water and corn meal. Gradually add to boiling water; reduce heat to low. Stir constantly for 20-25 minutes until thickened and meal pulls away from the side of the pan when stirred. Add in salt to taste. Stir in mozzarella cheese; remove from heat. Plate.
1 large shallot, minced
3 cups water
1 cup corn meal
1 cup water
salt
2 tbsp mozzarella cheese
Heat a large skillet over medium heat. Add in butter and swirl pan until melted. Add shallot and sautee until lightly browned, about 3 minutes. Add 3 cups water and bring to a boil.
Combine 1 cup water and corn meal. Gradually add to boiling water; reduce heat to low. Stir constantly for 20-25 minutes until thickened and meal pulls away from the side of the pan when stirred. Add in salt to taste. Stir in mozzarella cheese; remove from heat. Plate.
Monday, August 17, 2009
Tuna and White Bean Salad
My guilty pleasure when The Spouse isn't home is to have tuna. Tuna melt, tuna casserole, tuna anything. He likes tuna steaks but tuna from a can/pouch? No.
This is a light, healthy, summer-y alternative to the traditional mayo-heavy tuna salad. It takes advantage of lots of fresh herbs that are readily available this time of year. We're growing all the herbs this recipe calls for.
Tuna and White Bean Salad
1 garlic clove
1/4 cup fresh parsley
3 tbsp fresh basil leaves
1 1/2 tbsp fresh oregano leaves
2 tbsp capers
1 tbsp olive oil
juice from half a lemon
salt and pepper
2 6oz pouches of tuna
1 can white beans (like great northern), drained and rinsed
Combine the first seven ingredients (thru lemon juice) in a small food processor and blend until chopped and well-combined. Season with salt and pepper.
In a large bowl, break tuna apart with a fork. Fold in beans and vinaigrette until well combined.
You can serve this a variety of ways - over open-faced sandwiches, with crackers, over lettuce, etc. Me? I had it with a slice of crusty whole-grain sourdough and a few pieces of cheese. Yum.
This is a light, healthy, summer-y alternative to the traditional mayo-heavy tuna salad. It takes advantage of lots of fresh herbs that are readily available this time of year. We're growing all the herbs this recipe calls for.
Tuna and White Bean Salad
1 garlic clove
1/4 cup fresh parsley
3 tbsp fresh basil leaves
1 1/2 tbsp fresh oregano leaves
2 tbsp capers
1 tbsp olive oil
juice from half a lemon
salt and pepper
2 6oz pouches of tuna
1 can white beans (like great northern), drained and rinsed
Combine the first seven ingredients (thru lemon juice) in a small food processor and blend until chopped and well-combined. Season with salt and pepper.
In a large bowl, break tuna apart with a fork. Fold in beans and vinaigrette until well combined.
You can serve this a variety of ways - over open-faced sandwiches, with crackers, over lettuce, etc. Me? I had it with a slice of crusty whole-grain sourdough and a few pieces of cheese. Yum.
Wednesday, July 29, 2009
Creamy Orzo Primavera
I hadn't been planning on harvesting anything yesterday. Heck, I hadn't even planned on making dinner, just re-heating some leftovers. But as I was walking past while out with the dog I saw a bunch more pea pods. I have had a small pile sitting in the kitchen since Saturday, so I figured I'd just steam them as a side dish.
Then I checked the beans. And they were loaded. Again. So I picked off all the mature beans, nearly 2 dozen.
So I poked about in the pantry debating what to do with these veggies and came up with this. The interesting thing was it tasted lemony, which was wonderful. But I didn't add any lemon juice. I think it was the wine, so if you omit that, add a dash of lemon juice.
Creamy Orzo Primavera
1 tbsp olive oil
1 small onion, minced
2 cloves garlic, minced
1 cup orzo
2 cups chicken broth
1/4 - 1/2 cup wine
green beans, chopped
pea pods, chopped
2 oz feta, plus extra for garnish
Heat a large skillet over medium heat. Add olive oil and warm thru. Add onion and garlic and sautee for 2 minutes. Add orzo and sautee, stirring, until orzo is lightly toasted and fragrant, about 3 minutes. And broth and wine, stir, bring to a boil. Reduce heat to medium-low and simmer, uncovered, until liquid is mostly absorbed (if needed, add more liquid during cooking).
Meanwhile steam the veggies until sharply crisp. Once orzo is nearly done cooking, add vegetables to the pan and fold in. Continue to cook until the liquid is completely aborbed. Crumble the feta over the pan and stir until creamy.
Spoon into bowls and crumble a bit of extra feta over the top.
Then I checked the beans. And they were loaded. Again. So I picked off all the mature beans, nearly 2 dozen.
So I poked about in the pantry debating what to do with these veggies and came up with this. The interesting thing was it tasted lemony, which was wonderful. But I didn't add any lemon juice. I think it was the wine, so if you omit that, add a dash of lemon juice.
Creamy Orzo Primavera
1 tbsp olive oil
1 small onion, minced
2 cloves garlic, minced
1 cup orzo
2 cups chicken broth
1/4 - 1/2 cup wine
green beans, chopped
pea pods, chopped
2 oz feta, plus extra for garnish
Heat a large skillet over medium heat. Add olive oil and warm thru. Add onion and garlic and sautee for 2 minutes. Add orzo and sautee, stirring, until orzo is lightly toasted and fragrant, about 3 minutes. And broth and wine, stir, bring to a boil. Reduce heat to medium-low and simmer, uncovered, until liquid is mostly absorbed (if needed, add more liquid during cooking).
Meanwhile steam the veggies until sharply crisp. Once orzo is nearly done cooking, add vegetables to the pan and fold in. Continue to cook until the liquid is completely aborbed. Crumble the feta over the pan and stir until creamy.
Spoon into bowls and crumble a bit of extra feta over the top.
Wednesday, July 22, 2009
Garden Bounty Minestrone
I know, I know. Soup in the middle of July? What the heck?
Blame the jetstream. Today was cool, cloudy, rainy and more appropriate to mid-fall than high summer. It left both The Spouse and I hankering for a bowl of soup and crusty bread.
Fortunately our garden is still producing, though it's lagging behind last year. Yesterday I ran out and picked 1 zucchini, 1 squash, another half pound of beans and a handful of pea pods. Add in some fresh onions and garlic from the farmer's market, a can of diced tomatoes, a can of beans of your choice (I like great northern), wild rice, some vegetable broth and fresh herbs and voila!
Garden Bounty Minestrone
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup wild rice
1 medium zucchini, diced
1 medium summer squash, diced
1/2 lb green beans, cut into 1" pieces
pea pods, cut into 1/2" pieces
1 28-oz can diced tomatoes, with liquid
1 can beans, drained and rinsed
~4 cups vegetable broth
salt-free italian seasoning
salt
pepper
Heat a large stock pot over medium heat. Add olive oil and warm thru. Add onion and garlic and sautee until translucent, about 3 minutes. Add in wild rice and stir gently until the rice is coated.
Add zucchini, squash, beans and pea pods and stir to combine. Add in tomatoes, beans and oregano; stir. Add vegetable broth and bring to a boil. Reduce heat and simmer about 45 minutes or until the rice is cooked and the vegetables are tender. Season to taste with seasoning, salt and pepper.
Blame the jetstream. Today was cool, cloudy, rainy and more appropriate to mid-fall than high summer. It left both The Spouse and I hankering for a bowl of soup and crusty bread.
Fortunately our garden is still producing, though it's lagging behind last year. Yesterday I ran out and picked 1 zucchini, 1 squash, another half pound of beans and a handful of pea pods. Add in some fresh onions and garlic from the farmer's market, a can of diced tomatoes, a can of beans of your choice (I like great northern), wild rice, some vegetable broth and fresh herbs and voila!
Garden Bounty Minestrone
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup wild rice
1 medium zucchini, diced
1 medium summer squash, diced
1/2 lb green beans, cut into 1" pieces
pea pods, cut into 1/2" pieces
1 28-oz can diced tomatoes, with liquid
1 can beans, drained and rinsed
~4 cups vegetable broth
salt-free italian seasoning
salt
pepper
Heat a large stock pot over medium heat. Add olive oil and warm thru. Add onion and garlic and sautee until translucent, about 3 minutes. Add in wild rice and stir gently until the rice is coated.
Add zucchini, squash, beans and pea pods and stir to combine. Add in tomatoes, beans and oregano; stir. Add vegetable broth and bring to a boil. Reduce heat and simmer about 45 minutes or until the rice is cooked and the vegetables are tender. Season to taste with seasoning, salt and pepper.
Tuesday, May 12, 2009
Szechuan Tofu
In an effort to eat less meat, I dug out a similar recipe from The Joy of Cooking and, well, fixed it. But this makes a quick, healthy dinner on a weeknight
Szechuan Tofu
1 tbsp vegetable oil
1 clove garlic, minced
1 tsp minced ginger (or 1/4 tsp ground)
1 bunch scallions, minced
Various Stir-Fry veggies (we had carrots, broccoli, pea pods, mushrooms)
1/2 cup chicken or vegetable broth
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp chile paste
1 tbsp dry sherry (or white wine)
1 tbsp corn starch
1/4 tsp sugar
1 package firm to extra-firm tofu, pressed and diced into 1/2" pieces.
Heat large skillet over medium heat. Add oil and heat thru. Add garlic, ginger and scallion to the pan and stir fry for 1 minute. Add vegetables of choice and stir fry 3-5 minutes or until somewhat wilty. Combine chicken broth thru sugar and then add to pan. Cook 1-2 minutes or until thickened. Add in tofu and simmer until warmed thru, about 3 minutes. Serve with rice.
Szechuan Tofu
1 tbsp vegetable oil
1 clove garlic, minced
1 tsp minced ginger (or 1/4 tsp ground)
1 bunch scallions, minced
Various Stir-Fry veggies (we had carrots, broccoli, pea pods, mushrooms)
1/2 cup chicken or vegetable broth
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp chile paste
1 tbsp dry sherry (or white wine)
1 tbsp corn starch
1/4 tsp sugar
1 package firm to extra-firm tofu, pressed and diced into 1/2" pieces.
Heat large skillet over medium heat. Add oil and heat thru. Add garlic, ginger and scallion to the pan and stir fry for 1 minute. Add vegetables of choice and stir fry 3-5 minutes or until somewhat wilty. Combine chicken broth thru sugar and then add to pan. Cook 1-2 minutes or until thickened. Add in tofu and simmer until warmed thru, about 3 minutes. Serve with rice.
Tuesday, May 5, 2009
Curried Chickpeas with Veggies
When The Spouse and I sat down to make this week's menu, I mentioned that I would prefer to add in a few meatless dishes. He agreed, though somewhat nervously because I said tofu would feature largely. He doesn't mind tofu if it's well prepared or mixed in with other items, but
This is one dish, though, that I felt would be pretty safe since he loves Indian food.
Curried Chickpeas with Veggies
1/4 cup olive oil
2 tsp cumin seeds
1 tbsp minced garlic
1 tbsp chopped ginger
2 tsp madras curry powder
1 cup chickpeas, cooked
1/2 large head of cauliflower, chopped (about 2 cups)
2 cups fresh green beans, cut into 1" pieces
1 cup chicken stock
1/2 - 1 tsp salt
fresh ground pepper to taste
1 cup yogurt
2 tbsp flour
Heat large skillet over medium heat. Add oil and heat thru. Add in cumin seeds and toast until fragrant. Add in minced garlic and ginger and sautee until aromatic, about 1 minute. Do not let brown.
Add in curry powder and sautee until fragrant, about 1 minute. Add chickpeas and remaining ingredients. Stir to coat. Cover and let simmer 10-15 minutes or until vegetables are cooked. Remove from heat.
Combine yogurt and flour and stir into vegetable mixture until well incorporated. If necessary, return pan to heat and heat thru, stirring constantly, being careful to not bring to a simmer. Serve immediately.
This is one dish, though, that I felt would be pretty safe since he loves Indian food.
Curried Chickpeas with Veggies
1/4 cup olive oil
2 tsp cumin seeds
1 tbsp minced garlic
1 tbsp chopped ginger
2 tsp madras curry powder
1 cup chickpeas, cooked
1/2 large head of cauliflower, chopped (about 2 cups)
2 cups fresh green beans, cut into 1" pieces
1 cup chicken stock
1/2 - 1 tsp salt
fresh ground pepper to taste
1 cup yogurt
2 tbsp flour
Heat large skillet over medium heat. Add oil and heat thru. Add in cumin seeds and toast until fragrant. Add in minced garlic and ginger and sautee until aromatic, about 1 minute. Do not let brown.
Add in curry powder and sautee until fragrant, about 1 minute. Add chickpeas and remaining ingredients. Stir to coat. Cover and let simmer 10-15 minutes or until vegetables are cooked. Remove from heat.
Combine yogurt and flour and stir into vegetable mixture until well incorporated. If necessary, return pan to heat and heat thru, stirring constantly, being careful to not bring to a simmer. Serve immediately.
Tuesday, November 18, 2008
Homemade Chipotle Peppers
This year in the garden we had a ton - possibly quite literally - of jalapeños. More jalapeños than any two people could possibly eat.
At a recent family gathering, my brother suggested that I/we turn them into chipotles. I thought "What a fantastic idea!" Research resulted in finding a few things:
The result? About 100 chipotle peppers, ready for use.
At a recent family gathering, my brother suggested that I/we turn them into chipotles. I thought "What a fantastic idea!" Research resulted in finding a few things:
- It's supposed to work best with fresh jalapenos. Being that it's November, all I had was frozen. We decided to make due.
- You can smoke the whole pod, but most sites recommend slicing them in half and removing the stems. Removing the seeds is optional. We left them in.
- You can use a variety of types of wood, from oak to mesquite to apple. My brother chose hickory.
- You can either dehydrate them completely on the smoker or you can finish the process in the oven. We chose the latter because feeding the smoker with appropriate fuel gets expensive and time consuming (about 24 hours).
The result? About 100 chipotle peppers, ready for use.
Saturday, October 18, 2008
Sukuma Wiki
This is a dish I "got" from my sister. At the beginning of the summer I gave her a bunch of collards and kale, which she said she'd turn into Sukuma Wiki. It's a staple in Kenya, where she and her husband served in the Peace Corps. Literally translated, sukuma wiki means "stretch the week".
I asked what all went in it and she said "Take a bunch of greens, a chile or two, some tomatoes, some other things and stew it all day long." Recipes aren't quite as accurate when you have to make due with what you've got.
I just finished harvesting the last of the collards today, so I've got this going in the crockpot.
Sukuma Wiki
12 large collard leaves
1 onion, chopped
1 green chile, seeded and minced
4-5 tomatoes, cored, seeded and coarsely chopped
1 cup water
salt and pepper to taste
Remove the stems from the collards. Chiffonade the greens.
Combine all ingredients in a crock pot or stock pot. Turn heat to low and let stew several hours or until greens are tender.
I asked what all went in it and she said "Take a bunch of greens, a chile or two, some tomatoes, some other things and stew it all day long." Recipes aren't quite as accurate when you have to make due with what you've got.
I just finished harvesting the last of the collards today, so I've got this going in the crockpot.
Sukuma Wiki
12 large collard leaves
1 onion, chopped
1 green chile, seeded and minced
4-5 tomatoes, cored, seeded and coarsely chopped
1 cup water
salt and pepper to taste
Remove the stems from the collards. Chiffonade the greens.
Combine all ingredients in a crock pot or stock pot. Turn heat to low and let stew several hours or until greens are tender.
Thursday, October 16, 2008
Black Bean and Artichoke Burritos
Quick and easy vegetarian dinner.
Black Bean and Artichoke Burritos
1 can black beans, drained and rinsed
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, crushed
1 can artichoke hearts, coarsely chopped
1 pkg fajita seasoning
1/4 cup water
Heat skillet over medium heat. Add black beans to pan and sautee, stirring frequently, until beans begin to take on the texture of refried beans. Move beans to one side of the pan. Add olive oil to pan and heat thru. Add onions and garlic and sautee until soft, about 5 minutes. Combine onions with beans and add in artichoke hearts. Sautee 3 minutes until artichoke hearts become aromatic. Add fajita seasoning and water, stir to combine with veggies. Bring to a boil then reduce heat. Simmer, stirring occasionally, until water is boiled off. Serve immediately with cheese, salsa and other garnishes as desired.
Black Bean and Artichoke Burritos
1 can black beans, drained and rinsed
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, crushed
1 can artichoke hearts, coarsely chopped
1 pkg fajita seasoning
1/4 cup water
Heat skillet over medium heat. Add black beans to pan and sautee, stirring frequently, until beans begin to take on the texture of refried beans. Move beans to one side of the pan. Add olive oil to pan and heat thru. Add onions and garlic and sautee until soft, about 5 minutes. Combine onions with beans and add in artichoke hearts. Sautee 3 minutes until artichoke hearts become aromatic. Add fajita seasoning and water, stir to combine with veggies. Bring to a boil then reduce heat. Simmer, stirring occasionally, until water is boiled off. Serve immediately with cheese, salsa and other garnishes as desired.
Thursday, September 25, 2008
Eggplant Lasagna
The Spouse has been waiting for this meal all summer. Our eggplants were a little slow to get going but now they're ready for harvest. We planted "Hansel" eggplants, which are smaller than your average globe eggplant. The downside is it takes more of them to make a meal, the upside is the seeds are negligible to the point of being non-existent.
I used the convection setting on our oven to speed the baking time a bit.
Eggplant Lasagna
6 'Hansel' Eggplant, peeled and cut on the bias (you could also substitute 2 Japanese eggplant or 1 globe eggplant)
1 cup bread or corn crumbs
2 tsp Italian Seasoning (or use a mixture of oregano and basil)
1 tsp salt
1/2 tsp pepper
9 lasagna noodles (either no-boil or cook to package directions)
20 oz marinara sauce (I used my homemade red-wine marinara)
1 container cottage cheese or ricotta cheese
1 egg
1 tsp Italian Seasoning (or mix oregano and basil)
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Preheat convection oven to 450ºF. Combine bread crumbs, seasoning, salt and pepper. Spray the eggplant slices with cooking spray and coat in the crumbs (set aside leftover crumbs). Layer on a baking sheet and bake 10 minutes. Reduce oven temp to 375ºF. Set eggplant aside to cool slightly.
Combine cottage cheese (or ricotta) with egg, seasoning, 1 cup mozzarella and Parmesan cheese.
In a 9x13 dish, add 1 cup of sauce to bottom of the dish. Layer 3 noodles along the bottom. Add half of the cottage cheese mixture on top of the noodles. Layer the eggplant on top. Add a 1/3 cup of the remaining mozzarella in a think layer. Top with 1 cup sauce. Repeat layers - noodles, cottage cheese, eggplant, cheese, sauce. Top with the last 3 noodles, remaining sauce, and remaining 1/3 cup of cheese. Sprinkle top with the leftover breadcrumbs, if desired. Bake at 375ºF for 20 minutes or until cheese golden brown and lasagna is bubbly. Let set 10 minutes. Serve immediately.
I used the convection setting on our oven to speed the baking time a bit.
Eggplant Lasagna
6 'Hansel' Eggplant, peeled and cut on the bias (you could also substitute 2 Japanese eggplant or 1 globe eggplant)
1 cup bread or corn crumbs
2 tsp Italian Seasoning (or use a mixture of oregano and basil)
1 tsp salt
1/2 tsp pepper
9 lasagna noodles (either no-boil or cook to package directions)
20 oz marinara sauce (I used my homemade red-wine marinara)
1 container cottage cheese or ricotta cheese
1 egg
1 tsp Italian Seasoning (or mix oregano and basil)
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Preheat convection oven to 450ºF. Combine bread crumbs, seasoning, salt and pepper. Spray the eggplant slices with cooking spray and coat in the crumbs (set aside leftover crumbs). Layer on a baking sheet and bake 10 minutes. Reduce oven temp to 375ºF. Set eggplant aside to cool slightly.
Combine cottage cheese (or ricotta) with egg, seasoning, 1 cup mozzarella and Parmesan cheese.
In a 9x13 dish, add 1 cup of sauce to bottom of the dish. Layer 3 noodles along the bottom. Add half of the cottage cheese mixture on top of the noodles. Layer the eggplant on top. Add a 1/3 cup of the remaining mozzarella in a think layer. Top with 1 cup sauce. Repeat layers - noodles, cottage cheese, eggplant, cheese, sauce. Top with the last 3 noodles, remaining sauce, and remaining 1/3 cup of cheese. Sprinkle top with the leftover breadcrumbs, if desired. Bake at 375ºF for 20 minutes or until cheese golden brown and lasagna is bubbly. Let set 10 minutes. Serve immediately.
Sunday, September 14, 2008
Caesar Salad with Croutons
This is a first for me, making caesar salad dressing and croutons from scratch. But it was easier than I thought - and tasty! The recipe came from my Wine Lover's Cookbook, though, per usual, I didn't exactly follow directions (see asterisked notes). We paired it with some leftover Tomato Basil Soup and a bottle of unoaked Chardonnay.
Sid's Caesar Salad
7 anchovy fillets
1/3 tsp freshly ground black pepper
3/4 tbsp roasted garlic
3/4 cup extra-virgin olive oil 1
1/2 cup grated Parmesan cheese
4 slices sourdough or other hearty French or Italian bread 2
1 egg
2 tbsp red wine vinegar
1 1/2 tbsp lemon juice
1 1/2 tsp dry mustard
1/2 tsp celery salt
1 tsp minced lemon zest 3
1/8 tsp Tabasco or other hot sauce
1/2 tsp Worcestershire sauce
1 3/4 lbs romaine lettuce, cut into bite-sized pieces
Preheat oven to 375F.
In a food processor, combine anchovies, pepper, roasted garlic, and olive oil and process for 1 minute until smooth. Add grated Parmesan and process for 30 seconds. Remove 3 tbsp of dressing. 4
Using a brush, spread mixture evenly on both sides of sliced bread. Bake for 20 minutes or until a nice crust develops. Do not burn. Break or cut toast into bite-sized pieces.
Meanwhile, in a small saucepan filled more than halfway with water, bring water to a boil. Place a refrigerated egg into water and boil for 1 minute and 15 seconds. Remove with a slotted spoon and cool.
Place anchovy-olive oil mixture in a large, nonreactive bowl and add remaining ingredients. Spoon entire egg carefully out of shell and add to the mixture. Whisk thoroughly and refrigerate until ready to toss salad.
To serve, place cold romaine in a large salad bowl. Whisk dressing thoroughly and adjust seasoning if necessary. Add to salad and toss vigorously. Add croutons and continue tossing to coat croutons. Serve on well-chilled salad plates.
Wine Pairing: The book actually recommends a Sauvignon Blanc or Pinot Grigio for this meal. We didn't have either on hand, but we did have an unoaked Chardonnay, which paired brilliantly
1. I measured out 1/3 cup and then added olive oil as needed to make a loose paste. I think, overall, I used maybe 1/2 cup.
2. I used homemade English Muffin bread. Just as tasty.
3. I didn't add lemon zest
4. I actually didn't separate the 3 tbsp. Instead I liberally brushed the mixture onto the bread and used the remainder, which may or may not have been 3 tbsp.
Sid's Caesar Salad7 anchovy fillets
1/3 tsp freshly ground black pepper
3/4 tbsp roasted garlic
3/4 cup extra-virgin olive oil 1
1/2 cup grated Parmesan cheese
4 slices sourdough or other hearty French or Italian bread 2
1 egg
2 tbsp red wine vinegar
1 1/2 tbsp lemon juice
1 1/2 tsp dry mustard
1/2 tsp celery salt
1 tsp minced lemon zest 3
1/8 tsp Tabasco or other hot sauce
1/2 tsp Worcestershire sauce
1 3/4 lbs romaine lettuce, cut into bite-sized pieces
Preheat oven to 375F.
In a food processor, combine anchovies, pepper, roasted garlic, and olive oil and process for 1 minute until smooth. Add grated Parmesan and process for 30 seconds. Remove 3 tbsp of dressing. 4
Using a brush, spread mixture evenly on both sides of sliced bread. Bake for 20 minutes or until a nice crust develops. Do not burn. Break or cut toast into bite-sized pieces.
Meanwhile, in a small saucepan filled more than halfway with water, bring water to a boil. Place a refrigerated egg into water and boil for 1 minute and 15 seconds. Remove with a slotted spoon and cool.
Place anchovy-olive oil mixture in a large, nonreactive bowl and add remaining ingredients. Spoon entire egg carefully out of shell and add to the mixture. Whisk thoroughly and refrigerate until ready to toss salad.
To serve, place cold romaine in a large salad bowl. Whisk dressing thoroughly and adjust seasoning if necessary. Add to salad and toss vigorously. Add croutons and continue tossing to coat croutons. Serve on well-chilled salad plates.
Wine Pairing: The book actually recommends a Sauvignon Blanc or Pinot Grigio for this meal. We didn't have either on hand, but we did have an unoaked Chardonnay, which paired brilliantly
1. I measured out 1/3 cup and then added olive oil as needed to make a loose paste. I think, overall, I used maybe 1/2 cup.
2. I used homemade English Muffin bread. Just as tasty.
3. I didn't add lemon zest
4. I actually didn't separate the 3 tbsp. Instead I liberally brushed the mixture onto the bread and used the remainder, which may or may not have been 3 tbsp.
Friday, September 12, 2008
Roasted Tomato Basil Soup & Grilled Cheese Paninis
I saw this recipe on another blog and thought "I have fresh tomatoes! I have fresh basil! I even have fresh onions!" and decided it would make a good early fall dinner.
I did change a few things. For starters, I didn't use 4 cups of basil. My poor basil plant got kind of shocked by a rather cold night on Monday (I've been bringing it in at night now), so I only picked as much as I dared. Maybe 2 cups. I also don't have a kitchen scale, so I estimated at what 3 lbs of tomatoes were (I figured each tomato was 1/4 lb, some smaller, so used about 16 tomatoes).
This recipe has convinced me, though, I need a hand blender before I make any other fall soups. Screw putting it into the food processor in batches. What a mess.
I would do one thing differently - I would seed the tomatoes, either before roasting or before adding them to the pot.
Now for the Grilled Cheese Panini, I used Kerrygold Blarney Castle Cheese. It's a mild, gouda-style cheese, which was delicious with the tangyness of the tomato soup. Then I just grilled them up on the George Foreman grill, pressing the lid down 1/2 of the way thru the cooking time.
I did change a few things. For starters, I didn't use 4 cups of basil. My poor basil plant got kind of shocked by a rather cold night on Monday (I've been bringing it in at night now), so I only picked as much as I dared. Maybe 2 cups. I also don't have a kitchen scale, so I estimated at what 3 lbs of tomatoes were (I figured each tomato was 1/4 lb, some smaller, so used about 16 tomatoes).
This recipe has convinced me, though, I need a hand blender before I make any other fall soups. Screw putting it into the food processor in batches. What a mess.
I would do one thing differently - I would seed the tomatoes, either before roasting or before adding them to the pot.
Now for the Grilled Cheese Panini, I used Kerrygold Blarney Castle Cheese. It's a mild, gouda-style cheese, which was delicious with the tangyness of the tomato soup. Then I just grilled them up on the George Foreman grill, pressing the lid down 1/2 of the way thru the cooking time.
Monday, August 18, 2008
Homegrown Red-Wine Marinara Sauce
One of the most brilliant things of having a garden is being able to make all sorts of lovely vegetable bases, like marinara sauce, veggie stock, etc., on top of having fresh vegetables for dinner every night.
This is due to a glut of tomatoes, onions and basil. The only ingredients in here that are not from our garden is the garlic, wine and the tomato paste.
Red-Wine Marinara Sauce
1/4 cup olive oil
1/2 head garlic (6-8 cloves), crushed and chopped
1 1/2 onion, diced
12 medium sized tomatoes
salt
pepper
1 1/2 tbsp tomato paste
1/4 cup red wine
12 basil leaves
Bring a large pot of water to a boil. Prepare another large bowl with ice water. Core the tomatoes and score the bottom with an 'X'. Add tomatoes in batches to boiling water. Boil for 20-30 seconds, until the skin starts to peel away. Transfer to ice bath. Remove skin, halve tomatoes and remove seeds.
Heat large pot over medium heat. Add olive oil, swirl pot to coat. Add onion, garlic salt and pepper and sautee 5-10 minutes until onion is soft and translucent. Add tomatoes, tomato paste and red wine. Simmer for an hour, stirring occasionally, until sauce has thickened. About 45 minutes in, shred and basil leaves into the sauce. Taste sauce, adjust spices as needed.
If you prefer a less chunky sauce, add to food processor or blender (let cool first if using a blender). Pulse a few times until sauce reaches desired consistency.
You can serve immediately or spoon into containers and freeze for later use.
This is due to a glut of tomatoes, onions and basil. The only ingredients in here that are not from our garden is the garlic, wine and the tomato paste.
Red-Wine Marinara Sauce
1/4 cup olive oil
1/2 head garlic (6-8 cloves), crushed and chopped
1 1/2 onion, diced
12 medium sized tomatoes
salt
pepper
1 1/2 tbsp tomato paste
1/4 cup red wine
12 basil leaves
Bring a large pot of water to a boil. Prepare another large bowl with ice water. Core the tomatoes and score the bottom with an 'X'. Add tomatoes in batches to boiling water. Boil for 20-30 seconds, until the skin starts to peel away. Transfer to ice bath. Remove skin, halve tomatoes and remove seeds.
Heat large pot over medium heat. Add olive oil, swirl pot to coat. Add onion, garlic salt and pepper and sautee 5-10 minutes until onion is soft and translucent. Add tomatoes, tomato paste and red wine. Simmer for an hour, stirring occasionally, until sauce has thickened. About 45 minutes in, shred and basil leaves into the sauce. Taste sauce, adjust spices as needed.
If you prefer a less chunky sauce, add to food processor or blender (let cool first if using a blender). Pulse a few times until sauce reaches desired consistency.
You can serve immediately or spoon into containers and freeze for later use.
Thursday, June 19, 2008
Stuffed Peppers with Lavender Couscous
Last December, The Spouse spent 2 weeks in India for off-shore work. About a month ago, one of the guys he met and trained in India came here to the US for more work and training. So, tonight, we extended an invitation for dinner.
The big pre-requisite for dinner was that it had to be meatless. My pre-requisite was that I was not going to make Indian food because, quite frankly, that would be silly.
We had initially thought about making my famous Vegetarian Lasagna but thought "Hey, I can cook a brand-new meal for company. Why not? If it sucks, we can always get a pizza." But it turned out great! The recipe originally called for prosciutto, but I just left it out completely.
Stuffed Peppers with Lavender Couscous
1 cup uncooked couscous
2 tbsp unsalted butter
1 cup vegetable broth
2 tsp lavender, finely ground
3 tbsp olive oil
1 can artichoke hearts, drained and quartered
2 shallots, chopped
1/2 cup olives (such as nicoise or kalamata), cut in half and pitted
1/2 cup pine nuts, toasted
3/4 cup grated Parmesan cheese
Sea salt and freshly ground black pepper
2 red bell peppers
2 yellow bell peppers
1/2 lb fresh mozzarella, cut into slices
Place the couscous in a large heatproof bowl and top with butter. Bring the broth and lavender to a boil in a small saucepan and pour over the couscous. Stir, cover the bowl, and set aside for 10 minutes. Fluff with a fork and set aside.
Heat 3 tbsp of the oil in a large skillet over medium heat. Add the artichokes and shallots. Sautee 10 minutes for until the artichokes are soft and slightly browned. Stir into the couscous and let cool slightly. Add the olives, pine nuts, and parmesan. Stir well and season with salt and pepper.
Preheat oven to 400F. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Brush the outside of the peppers with the remaining 1 tsp olive oil. Evenly divide the couscous mixture among the peppers. Place in a 13 x 9 inch baking dish, evenly distribute the mozzarella over the peppers.
Pour about 1/2 inch of water in the bottom of the baking dish and cover the dish loosely with foil. Bake for 40 minutes or until the peppers are very tender. Cool slightly before serving.
The big pre-requisite for dinner was that it had to be meatless. My pre-requisite was that I was not going to make Indian food because, quite frankly, that would be silly.
We had initially thought about making my famous Vegetarian Lasagna but thought "Hey, I can cook a brand-new meal for company. Why not? If it sucks, we can always get a pizza." But it turned out great! The recipe originally called for prosciutto, but I just left it out completely.
Stuffed Peppers with Lavender Couscous
1 cup uncooked couscous
2 tbsp unsalted butter
1 cup vegetable broth
2 tsp lavender, finely ground
3 tbsp olive oil
1 can artichoke hearts, drained and quartered
2 shallots, chopped
1/2 cup olives (such as nicoise or kalamata), cut in half and pitted
1/2 cup pine nuts, toasted
3/4 cup grated Parmesan cheese
Sea salt and freshly ground black pepper
2 red bell peppers
2 yellow bell peppers
1/2 lb fresh mozzarella, cut into slices
Place the couscous in a large heatproof bowl and top with butter. Bring the broth and lavender to a boil in a small saucepan and pour over the couscous. Stir, cover the bowl, and set aside for 10 minutes. Fluff with a fork and set aside.
Heat 3 tbsp of the oil in a large skillet over medium heat. Add the artichokes and shallots. Sautee 10 minutes for until the artichokes are soft and slightly browned. Stir into the couscous and let cool slightly. Add the olives, pine nuts, and parmesan. Stir well and season with salt and pepper.
Preheat oven to 400F. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Brush the outside of the peppers with the remaining 1 tsp olive oil. Evenly divide the couscous mixture among the peppers. Place in a 13 x 9 inch baking dish, evenly distribute the mozzarella over the peppers.
Pour about 1/2 inch of water in the bottom of the baking dish and cover the dish loosely with foil. Bake for 40 minutes or until the peppers are very tender. Cool slightly before serving.
Saturday, March 22, 2008
Vegetarian Lasagna
I made this the first time a few years ago when trying to decrease the amount of meat we ate. We now don't make lasagna any other way, and both agree that it's better than the meaty version both our mothers make. I made this last night along with a fresh salad and homemade garlic bread.
Vegetarian Lasagna
1 lb firm tofu
1/2 cup grated Parmesan
2 eggs
2 tsp each dried basil, oregano and thyme
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
32 oz chunky tomato sauce
14 oz thick & zesty tomato sauce
6 lasagna noodles, cooked
2 large packages frozen chopped spinach
8 oz mushrooms, sliced
mozzarella cheese - shredded and sliced
Press tofu under heavy books for 15 minutes to remove excess moisture. In a food processor combine tofu, parmesan, eggs, spices, salt and pepper. Pulse until well combined. Mixture should resemble ricotta cheese in texture. Combine tomato sauces, season to taste.
In a 13x9" pan, add about 1 cup of sauce to bottom of pan. Layer 3 noodles. Add half the tofu mixture. Top with half the spinach, half the mushrooms, then a third of the sauce. Sprinkle mozzarella. Repeat the layers, ending with noodles, sauce and then layer the sliced mozzarella on top. Sprinkle top with italian herb mixture.
Preheat oven to 375F. Bake lasagna for 35-40 minutes until bubbly. Let stand 5 minutes before serving.
Wine Pairing: We had this with Poggi Valpolicella Ripasso 2002
Vegetarian Lasagna
1 lb firm tofu
1/2 cup grated Parmesan
2 eggs
2 tsp each dried basil, oregano and thyme
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
32 oz chunky tomato sauce
14 oz thick & zesty tomato sauce
6 lasagna noodles, cooked
2 large packages frozen chopped spinach
8 oz mushrooms, sliced
mozzarella cheese - shredded and sliced
Press tofu under heavy books for 15 minutes to remove excess moisture. In a food processor combine tofu, parmesan, eggs, spices, salt and pepper. Pulse until well combined. Mixture should resemble ricotta cheese in texture. Combine tomato sauces, season to taste.
In a 13x9" pan, add about 1 cup of sauce to bottom of pan. Layer 3 noodles. Add half the tofu mixture. Top with half the spinach, half the mushrooms, then a third of the sauce. Sprinkle mozzarella. Repeat the layers, ending with noodles, sauce and then layer the sliced mozzarella on top. Sprinkle top with italian herb mixture.
Preheat oven to 375F. Bake lasagna for 35-40 minutes until bubbly. Let stand 5 minutes before serving.
Wine Pairing: We had this with Poggi Valpolicella Ripasso 2002
Sunday, March 2, 2008
Aloo Gobi
In early December The Spouse spent 2 weeks in Pune, India. He wasn't a huge fan of Indian food, so after he got back he put a hiatus on all things curry.
Thursday past he turned to me and said "Know what would be great for dinner tomorrow? Aloo Gobi." After almost a three month break, I was more than happy to oblige. We were unfortunately out of garam masala, so I was planning on making my own, but The Spouse apparently knew this and picked up another bottle from The Spice House.
Aloo Gobi
1 large onion, chopped
2 1/4 tsp ground cumin
2 tsp garlic powder
2 tsp ginger powder
1 28oz. can + 1 14oz. can diced tomatoes
2 tsp tumeric
2-3 tsp chili powder (or to taste)
1 large cauliflower, cut into pieces
4 medium russet potatoes
1 14oz. can chickpeas
2 tbsp garam masala
5 tbsp oil
1-2 cups water
salt to taste
In a large stock pot, heat oil over medium heat. Add the cumin, garlic, ginger and onion. Sautee for 3 minutes or until onion is golden brown. Add the tomato, tumeric and chili powder. Sautee for another 5 minutes. Add in cauliflower, chickpeas and potato and sautee for 7-8 minutes. Add 1 cup water, cover, and let simmer for 6-10 minutes. Add in the garam masala, stir well, and continue to let simmer until the potato is cooked thru, adding water as necessary so the mixture doesn't stick to the bottom of the pan.
Thursday past he turned to me and said "Know what would be great for dinner tomorrow? Aloo Gobi." After almost a three month break, I was more than happy to oblige. We were unfortunately out of garam masala, so I was planning on making my own, but The Spouse apparently knew this and picked up another bottle from The Spice House.
Aloo Gobi
1 large onion, chopped
2 1/4 tsp ground cumin
2 tsp garlic powder
2 tsp ginger powder
1 28oz. can + 1 14oz. can diced tomatoes
2 tsp tumeric
2-3 tsp chili powder (or to taste)
1 large cauliflower, cut into pieces
4 medium russet potatoes
1 14oz. can chickpeas
2 tbsp garam masala
5 tbsp oil
1-2 cups water
salt to taste
In a large stock pot, heat oil over medium heat. Add the cumin, garlic, ginger and onion. Sautee for 3 minutes or until onion is golden brown. Add the tomato, tumeric and chili powder. Sautee for another 5 minutes. Add in cauliflower, chickpeas and potato and sautee for 7-8 minutes. Add 1 cup water, cover, and let simmer for 6-10 minutes. Add in the garam masala, stir well, and continue to let simmer until the potato is cooked thru, adding water as necessary so the mixture doesn't stick to the bottom of the pan.
Wednesday, January 16, 2008
Spicy Oven-Baked Fries
I've made oven-baked fries before, but this one is my own particular invention. I've been wanting to try these forever. The secret is in the spices - I used harissa, which a dear friend brought back for me from Morocco. It gives it a completely different flavor than plain cayenne. You generally see harissa as a paste or sauce - this is the hot chile powder mixture that is used to make that. I have no idea where you can find it in the dry form, but there are various recipes online for the paste that one could use as a starting point.
Spicy Oven-Baked Fries
4 medium Yukon gold potatoes
spray oil
kosher salt
fresh ground black pepper
garlic powder
onion powder
harissa
Preheat oven to 500ºF. Dice the potatoes into wedges. Line a baking sheet with foil, spray with oil, place potato wedges on the foil, spray the wedges. Liberally sprinkle with the spices. Bake for 10-15 minutes or until potatoes are done.
Spicy Oven-Baked Fries
4 medium Yukon gold potatoes
spray oil
kosher salt
fresh ground black pepper
garlic powder
onion powder
harissa
Preheat oven to 500ºF. Dice the potatoes into wedges. Line a baking sheet with foil, spray with oil, place potato wedges on the foil, spray the wedges. Liberally sprinkle with the spices. Bake for 10-15 minutes or until potatoes are done.
Thursday, November 15, 2007
Irish "Root" Soup
There's a wonderful Irish pub and inn here in Milwaukee called County Clare. They have fantastic food, great beer, wonderful ambiance. It's one of our favorite places to go for dinner. I love everything on their menu.
Except their Root Soup. The recipe is online and has been copied far and wide as the model for Traditional Irish Root Soup.
The problem is, it tastes nothing like the root soup we had in Ireland. It's far too sweet. And it was a lunch staple for us the 2 weeks we were over there, so we sampled plenty of it.
So I set about to try and re-create it. However, I did deviate from the "root" vegetable world to do so. Instead of using sweet potatoes, I used butternut squash (I had one left from the garden). Instead of celery root I just used plain celery. But, ultimately, it was a very good first stab at it. Next time I'll try to find an appropriate substitute for the squash and use celery root.
Irish "Root" Soup
1 medium butternut squash, peeled and sliced
2 medium potatoes, peeled and chopped into 1" pieces
1 medium onion, sliced
2 medium leeks, sliced, white part only
4 carrots, peeled and chopped
2 celery stalks, chopped
Vegetable stock (about 32 oz)
Dry Vermouth (about 1/2 cup)
Season the squash and potatoes with salt and pepper and roast until done.
While they roast, heat a large stock pot over medium-high heat. Add olive oil and swirl to coat. Add in onions and leeks. Sauteé 2-3 minutes or until soft. Add in carrots and celery. Sauteé another 3 minutes.
Add about a cup of broth to deglaze the pan. Add in roasted squash, potatoes, remaining broth and a dash of vermouth. Reduce heat to low, cover and simmer 20-30 minutes. Season to taste and let soup cool completely.
Puree soup in blender in batches until smooth, adding more vegetable stock as necessary. Return soup to pot and re-heat over medium heat until hot. Serve immediately with a slice of brown bread.
Note: If you don't add too much stock, there's no need to add any heavy cream, making this a healthy yet intensely flavorful soup.
Wine Pairing: Guinness, baby. The only way to go.
Except their Root Soup. The recipe is online and has been copied far and wide as the model for Traditional Irish Root Soup.
The problem is, it tastes nothing like the root soup we had in Ireland. It's far too sweet. And it was a lunch staple for us the 2 weeks we were over there, so we sampled plenty of it.
So I set about to try and re-create it. However, I did deviate from the "root" vegetable world to do so. Instead of using sweet potatoes, I used butternut squash (I had one left from the garden). Instead of celery root I just used plain celery. But, ultimately, it was a very good first stab at it. Next time I'll try to find an appropriate substitute for the squash and use celery root.
Irish "Root" Soup
1 medium butternut squash, peeled and sliced
2 medium potatoes, peeled and chopped into 1" pieces
1 medium onion, sliced
2 medium leeks, sliced, white part only
4 carrots, peeled and chopped
2 celery stalks, chopped
Vegetable stock (about 32 oz)
Dry Vermouth (about 1/2 cup)
Season the squash and potatoes with salt and pepper and roast until done.
While they roast, heat a large stock pot over medium-high heat. Add olive oil and swirl to coat. Add in onions and leeks. Sauteé 2-3 minutes or until soft. Add in carrots and celery. Sauteé another 3 minutes.
Add about a cup of broth to deglaze the pan. Add in roasted squash, potatoes, remaining broth and a dash of vermouth. Reduce heat to low, cover and simmer 20-30 minutes. Season to taste and let soup cool completely.
Puree soup in blender in batches until smooth, adding more vegetable stock as necessary. Return soup to pot and re-heat over medium heat until hot. Serve immediately with a slice of brown bread.
Note: If you don't add too much stock, there's no need to add any heavy cream, making this a healthy yet intensely flavorful soup.
Wine Pairing: Guinness, baby. The only way to go.
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