Okay so this is a little more true to form because I've found a fake meat I really enjoy. Field Roast Grain Meats are really delicious and I've been buying them more lately and trying to use them to enhance dishes that would benefit from a more meaty presence and texture. I use the Italian sausage in this recipe.
Cook up a pound or so of Great Northern beans (I soak for 2 hours, then pressure cook for one hour to get them creamy). Add 2 C beans to 6C water in a large saucepan and cover to bring to a boil. Add some salt here too, unless you've already salted the beans (canned beans are often quite salty). Before the soup reaches a boil I also add a Tb or so of mixed dried thyme, basil and oregano. A dash of something hot is good too.
Finely chop the following: one medium onion, a few mushrooms (creminis are great here if you have them), some sun dried tomatoes (3-4) and two Italian sausages. Saute in a pan with a little olive oil until brown (the onions should be translucent) and add to the pot of soup along with 1/4 C chopped fresh basil.
Dump 1/3-1/4 of a one pound bag of frozen cauliflower to the soup and bring to a full boil (uncovered). Add 1-2 C dried pasta (I like farfalle and orzo [add only 1/4-1/2 C orzo]) and cook until al dente or tender. Top with mozzarella or parmesan or a combination.
Really good with fresh bread on a cool autumn night.
Tuesday, September 21, 2010
Awesome Channa Masala
Okay so it's been a while but I've got some new recipes!
Cook up a quart or two of chickpeas or get a couple cans worth (seriously make your own if you can).
Finely chop one medium onion and a couple cloves garlic. Toss into a med-hot pan with some oil or butter (I generally use canola oil). Cook until slightly translucent.
Add 1 Tb coriander powder, 2 Tsp Cumin powder (grind fresh if possible), 1/2 tsp chile or cayenne powder and one tsp tumeric to the onion/garlic mixture and stir until fragrant, maybe a minute or two. Add one small can stewed tomatoes (~15oz) drained to the pan and mix. Add a bit more oil if you need to.
Add the quart of chickpeas, ideally with cooking fluid as well, but add 1/2 cup of water if there is no cooking fluid. Shake in ~ 1 tsp salt, but more or les can be added to your tastes. Add 1 Tsp garam masala (whole coriander seeds, cumin seeds, peppercorns, cloves) and 1-2tsp freshly grated ginger (I freeze mine so it grates easily). Stir in and add one finely chopped small jalapeno or 1/2 medium jalepeno (or more, if you like it hot).
Let everything simmer (ideally covered, if not add a little extra water) for ~ 10 minutes. Just before serving, add the juice of 1/2 or one whole lime to the dish and stir. Great when garnished with cilantro and yogurt over rice!
Cook up a quart or two of chickpeas or get a couple cans worth (seriously make your own if you can).
Finely chop one medium onion and a couple cloves garlic. Toss into a med-hot pan with some oil or butter (I generally use canola oil). Cook until slightly translucent.
Add 1 Tb coriander powder, 2 Tsp Cumin powder (grind fresh if possible), 1/2 tsp chile or cayenne powder and one tsp tumeric to the onion/garlic mixture and stir until fragrant, maybe a minute or two. Add one small can stewed tomatoes (~15oz) drained to the pan and mix. Add a bit more oil if you need to.
Add the quart of chickpeas, ideally with cooking fluid as well, but add 1/2 cup of water if there is no cooking fluid. Shake in ~ 1 tsp salt, but more or les can be added to your tastes. Add 1 Tsp garam masala (whole coriander seeds, cumin seeds, peppercorns, cloves) and 1-2tsp freshly grated ginger (I freeze mine so it grates easily). Stir in and add one finely chopped small jalapeno or 1/2 medium jalepeno (or more, if you like it hot).
Let everything simmer (ideally covered, if not add a little extra water) for ~ 10 minutes. Just before serving, add the juice of 1/2 or one whole lime to the dish and stir. Great when garnished with cilantro and yogurt over rice!
Monday, December 7, 2009
Sorry for the absence! And Sweet Potato Casserole!
November was a colossally busy month!
I'll try to get back to posting recipes ASAP, especially with xmas holidays coming around soon. Here is what I made for the sweet potato dish for thanksgiving this year.
Take 3-4 lbs sweet potatoes (probably 3-4 big sweet potatoes, or 5-6 smaller ones). Peel and scrub thoroughly, then chop into large chunks (2-3" cubes or so). Boil until a fork indicates the potatoes are tender, about 30 minutes. Now in batches, blend the sweet potatoes with a little brown sugar (to taste, maybe 1/4-1/2 C for the whole 3-4 pounds). Season with cinnamon, vanilla extract and pumpkin pie spice. Add butter or margerine if you prefer. Either serve warm, after reheating in the oven (30 mins at 350 should do it) or spread into casserole dish and top with marshmallow halves and bake for 40 minutes at 350 degrees.
I'll try to get back to posting recipes ASAP, especially with xmas holidays coming around soon. Here is what I made for the sweet potato dish for thanksgiving this year.
Take 3-4 lbs sweet potatoes (probably 3-4 big sweet potatoes, or 5-6 smaller ones). Peel and scrub thoroughly, then chop into large chunks (2-3" cubes or so). Boil until a fork indicates the potatoes are tender, about 30 minutes. Now in batches, blend the sweet potatoes with a little brown sugar (to taste, maybe 1/4-1/2 C for the whole 3-4 pounds). Season with cinnamon, vanilla extract and pumpkin pie spice. Add butter or margerine if you prefer. Either serve warm, after reheating in the oven (30 mins at 350 should do it) or spread into casserole dish and top with marshmallow halves and bake for 40 minutes at 350 degrees.
Monday, November 2, 2009
Risotto with collard greens, butternut squash and white wine.
A more complex recipe, but really delicious. I got this from the NY Times Recipes for Health section.
Peel, deseed and dice 2 small or one large butternut squash. Toss with olive oil, salt and pepper and roast at 425 deg F for 30-40 minutes, until tender. Get a large pot of water boiling. When it is boiling, add 1 lb of destemmed collard greens and blanch for 4 minutes. Plunge into ice water, then squeeze dry and chop roughly.
In a large pot, get 2 quarts water and stock simmering. In another large pot, thinly slice and saute one medium onion over medium-high heat. Add 3 small garlic cloves. When the onions are translucent and the garlic is fragrant, add 1 tbsp olive oil and 1 1/2 C arborio or carnaroli rice. Stir until rice is oily and grains are separate. Add 1/2 C dry white wine (sauvignon blanc or pinot grigio would be good) and allow the wine to bubble slowly with the rice. Add the 1/3 of the squash and all of the collards and stir until mixed. When the rice is about dry, add 1-2 ladlesful of the stock, each time stirring occasionally until the rice is nearly dry. This should take 20-30 minutes - the rice should be tender and chewy, also creamy. Turn the heat to low, add 1/2 C of the stock, 3-4 tbsp fresh chopped parsley and 1/2 C grated parmesan. Add salt or pepper to taste and serve immediately.
Peel, deseed and dice 2 small or one large butternut squash. Toss with olive oil, salt and pepper and roast at 425 deg F for 30-40 minutes, until tender. Get a large pot of water boiling. When it is boiling, add 1 lb of destemmed collard greens and blanch for 4 minutes. Plunge into ice water, then squeeze dry and chop roughly.
In a large pot, get 2 quarts water and stock simmering. In another large pot, thinly slice and saute one medium onion over medium-high heat. Add 3 small garlic cloves. When the onions are translucent and the garlic is fragrant, add 1 tbsp olive oil and 1 1/2 C arborio or carnaroli rice. Stir until rice is oily and grains are separate. Add 1/2 C dry white wine (sauvignon blanc or pinot grigio would be good) and allow the wine to bubble slowly with the rice. Add the 1/3 of the squash and all of the collards and stir until mixed. When the rice is about dry, add 1-2 ladlesful of the stock, each time stirring occasionally until the rice is nearly dry. This should take 20-30 minutes - the rice should be tender and chewy, also creamy. Turn the heat to low, add 1/2 C of the stock, 3-4 tbsp fresh chopped parsley and 1/2 C grated parmesan. Add salt or pepper to taste and serve immediately.
Easy Improved cream of mushroom soup II
Cream of mushroom is generally pretty mediocre from a can, but it's a good base to make a great soup from.
In a large pot, saute 1 medium onion, sliced thinly, with a variety of mushrooms (I use portobello and white) sliced thin. When the onions are translucent, turn the heat down and add the condensed soup + 1 can of water or milk. Whisk the onions, mushrooms and soup until fully blended. Add 1/2 package frozen cauliflower and 1/2 package frozen broccoli. Keep heat at medium, cover until soup is bubbling. When soup is bubbling gently, season with salt and pepper to taste. Remove from heat and serve, garnishing with cheddar if desired.
In a large pot, saute 1 medium onion, sliced thinly, with a variety of mushrooms (I use portobello and white) sliced thin. When the onions are translucent, turn the heat down and add the condensed soup + 1 can of water or milk. Whisk the onions, mushrooms and soup until fully blended. Add 1/2 package frozen cauliflower and 1/2 package frozen broccoli. Keep heat at medium, cover until soup is bubbling. When soup is bubbling gently, season with salt and pepper to taste. Remove from heat and serve, garnishing with cheddar if desired.
Friday, October 23, 2009
Chickpea curry
Cook or buy a can of cooked chickpeas.
Thinly slice 2 medium onions and saute a tthe bottom of a big soup pot. Sprinkle liberally with curry powder. Cube 2 potatoes (I like red potatoes here) and add in with the onions. Add more curry if needed. slice a red bell pepper and add to the potatoes and onions. Add 3-4C cooked chickpeas in liquid and reduce heat to med-low. Allow to simmer for 5 minutes. Add one or more chopped zucchini and more curry powder if needed. Continue to simmer until zucchini is soft. Add salt, garnish with cashews, walnuts and/or fresh cilantro if desired. Good alone or over rice.
Thinly slice 2 medium onions and saute a tthe bottom of a big soup pot. Sprinkle liberally with curry powder. Cube 2 potatoes (I like red potatoes here) and add in with the onions. Add more curry if needed. slice a red bell pepper and add to the potatoes and onions. Add 3-4C cooked chickpeas in liquid and reduce heat to med-low. Allow to simmer for 5 minutes. Add one or more chopped zucchini and more curry powder if needed. Continue to simmer until zucchini is soft. Add salt, garnish with cashews, walnuts and/or fresh cilantro if desired. Good alone or over rice.
Tuesday, October 13, 2009
what we need more of... is soup! Rainy October Soup Fun fest
Two awesome and really super easy recipes for a good hearty vegetable soup.
Veggie Chowder
thinly slice 2 small onions and several mushrooms (creminis are my fave here). Grab a bag or can of corn and a family size can of cream of mushroom soup. Also a couple potatoes, cubed. Put a large soup pot on your burner, add a little oil and turn on med-high heat. Add the onions and potatoes. Once the onions are translucent, add the mushrooms. When everything is looking maybe 50-75% cooked, add and reconstitute the mushroom soup and the can or bag of corn. Let simmer on low for 30-60 minutes, until onions and potatoes are tender. Add fresh pepper and serve.
Lentil Dal
Thinly slice 2 small onions and 2-3 medium potatoes. Get out curry powder and a soup pot. At med-high heat, add the onions and potatoes to the pot with some oil and add copious amounts of curry to the mix. When onions are translucent, add 2 cups dry picked over brown lentils and fry for a couple minutes with the curry potatoes and onions. Add water to cover and reduce heat to med-low. Lentils should be done in 20-30 minutes, simmer longer for a creamier soup. Garnish with sour cream or whole fat yogurt and cilantro.
Veggie Chowder
thinly slice 2 small onions and several mushrooms (creminis are my fave here). Grab a bag or can of corn and a family size can of cream of mushroom soup. Also a couple potatoes, cubed. Put a large soup pot on your burner, add a little oil and turn on med-high heat. Add the onions and potatoes. Once the onions are translucent, add the mushrooms. When everything is looking maybe 50-75% cooked, add and reconstitute the mushroom soup and the can or bag of corn. Let simmer on low for 30-60 minutes, until onions and potatoes are tender. Add fresh pepper and serve.
Lentil Dal
Thinly slice 2 small onions and 2-3 medium potatoes. Get out curry powder and a soup pot. At med-high heat, add the onions and potatoes to the pot with some oil and add copious amounts of curry to the mix. When onions are translucent, add 2 cups dry picked over brown lentils and fry for a couple minutes with the curry potatoes and onions. Add water to cover and reduce heat to med-low. Lentils should be done in 20-30 minutes, simmer longer for a creamier soup. Garnish with sour cream or whole fat yogurt and cilantro.
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