I made this for my office slow-cooker cook-a-thon. A melon baller made it quite easy to carve a cavity for the stuffing in the squash.
This recipe fits on a 6-quart slow cooker
1 small butternut squash
1 5-oz bag dried apple slices
1 large onion, thinly sliced
3 tablespoons olive oil, divided
1 cup cooked short grain brown rice
1/2 cup dried cranberries
1/2 cup cooked sliced mushrooms
1 cup cooked cannellini beans
1 tablespoon chopped sage
1/4 cup vegetable stock
salt and pepper to taste
1- Grease the insert of the slow cooker with some cooking spray or oil.
2- Cut the squash in half legthwise, then cut each half in half (right where the seeds are, so that 2 of the quarters are have all the seeds).
3- On the quarters that have the seeds: Remove the seeds and discard (or save for roasting).
4- On the quarters that do not have the seeds: Carve out some of the squash flesh so that the piece of squash can hold the stuffing. I scooped out about 1" in width and about half the height of the squash. Transfer the flesh balls that were scooped out into the slow cooker insert.
5- Add the apples, onions, and 2 tablespoons of oil to the squash pieces in the insert. Toss well and season with salt and pepper.
6- In a large bowl, combine the rice, cranberries, mushrooms, sage, and beans. Season to taste with salt and pepper. Scoop the stuffing into the squash cavities.
7- Arrange the squash pieces skin side down inside the slow cooker insert on top of the apple mixture. Drizzle the remaining oil on top of the squash.
8- If the cooker has a warm setting, cook on low for 3 hours then let sit in "warm" for another 5 hours. Otherwise, cook on low for 4 hours, or until the squash is fork tender. Remove from heat and let stand for 10 minutes, then serve.
Saturday, November 13, 2010
Tuesday, October 5, 2010
Tortilla Espa~nola
The first weekend of October found me in a lovely and misty Portland, Oregon. I went up there to visit with some close friends from my Motorola days. On Sunday morning, I contributed to brunch for the gang by preparing one of my favorite childhood brunch dishes.
This dish does double duty as center stage entree for brunch, and simple sandwich filling for leftover re-purposing, kind of like meatloaf.
Update: Christina's comment (below) reminded me about the Manchego cheese... When I made this for them, I sprinkled about 1 cup shredded Manchego cheese on top and put it on the broiler for a few minutes (until the cheese browned a bit) before resting and serving. This was a very welcome detour from the dish I knew as a child. Manchego would be the obvious choice, but Gruyere would work nicely here too.
4 large waxy potatoes (Yukon Gold or red), peeled and thinly sliced (Hello, food processor!)
1 large onion, thinly sliced (Hello again!)
3 cloves garlic
1/2 cup extra-virgin olive oil, divided
salt and pepper to taste
8 large eggs, at room temperature
a splash of milk or heavy cream
a splash of Worcestershire sauce
1- Preheat oven to 400. Grease a cookie sheet and a 10" nonstick pan or skillet with about 1/4 cup of the oil. Set aside.
2- Toss the potatoes, onion, garlic, remaining 1/4 cup of the oil, and salt and pepper in a large bowl. Spread as a thin layer over a greased cookie sheet and bake for 15-20 minutes, tossing in pan halfway, until the potatoes start to get golden and are soft. Remove from oven and lower oven temperature to 350.
3- Beat the eggs, milk, and Worcestershire sauce with a whisk in a large bowl until lightly combined.
4- Add the hot cooked potatoes to the egg mixture and toss well. Do not be shy about mixing hot potatoes into egg! It is a must in this recipe! Pour onto oiled skillet or cake pan (I put parchment paper on mine before oiling some more) and bake for 20-25 minutes, or until the mixture is set. Turn onto a cookie sheet and bake for an additional 10 minutes, or until the top starts to brown. Remove from oven, and let rest for 10 minutes before slicing. Best served at room temperature.
This dish does double duty as center stage entree for brunch, and simple sandwich filling for leftover re-purposing, kind of like meatloaf.
Update: Christina's comment (below) reminded me about the Manchego cheese... When I made this for them, I sprinkled about 1 cup shredded Manchego cheese on top and put it on the broiler for a few minutes (until the cheese browned a bit) before resting and serving. This was a very welcome detour from the dish I knew as a child. Manchego would be the obvious choice, but Gruyere would work nicely here too.
4 large waxy potatoes (Yukon Gold or red), peeled and thinly sliced (Hello, food processor!)
1 large onion, thinly sliced (Hello again!)
3 cloves garlic
1/2 cup extra-virgin olive oil, divided
salt and pepper to taste
8 large eggs, at room temperature
a splash of milk or heavy cream
a splash of Worcestershire sauce
1- Preheat oven to 400. Grease a cookie sheet and a 10" nonstick pan or skillet with about 1/4 cup of the oil. Set aside.
2- Toss the potatoes, onion, garlic, remaining 1/4 cup of the oil, and salt and pepper in a large bowl. Spread as a thin layer over a greased cookie sheet and bake for 15-20 minutes, tossing in pan halfway, until the potatoes start to get golden and are soft. Remove from oven and lower oven temperature to 350.
3- Beat the eggs, milk, and Worcestershire sauce with a whisk in a large bowl until lightly combined.
4- Add the hot cooked potatoes to the egg mixture and toss well. Do not be shy about mixing hot potatoes into egg! It is a must in this recipe! Pour onto oiled skillet or cake pan (I put parchment paper on mine before oiling some more) and bake for 20-25 minutes, or until the mixture is set. Turn onto a cookie sheet and bake for an additional 10 minutes, or until the top starts to brown. Remove from oven, and let rest for 10 minutes before slicing. Best served at room temperature.
Wednesday, September 22, 2010
Quinoa Black Bean Taco Filling
Beef tacos? Yes. Make these instead and it'll be our little secret.
Quinoa Black Bean Taco Filling
1 cup inca red quinoa (regular quinoa would work too)
1/2 tablespoon extra-virgin olive oil
1 large onion, diced
2 cloves garlic, chopped
1 large carrot, shredded
1 cup water
1 cup vegetable broth
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
2 tablespoons salsa
1 cup garbanzo beans
1/2 cup corn kernels
1/2 tablespoon extra virgin olive oil
1/2 cup crumbled feta cheese
salt and pepper to taste
1- Rinse the quinoa on a strainer under running cold water for a couple of minutes.
2- In medium pot, heat oil and sautee onion and garlic for 5 minutes on medium-low heat. Add carrot and continue to sautee for another 5 minutes, or until the carrot is tender.
3- Add quinoa, water, broth, salsa, cumin, and paprika. Simmer covered for 20 minutes on med-low heat, until all the liquid is absorbed.
4- Toss in the beans, corn, oil, and cheese. Mix well.
Quinoa Black Bean Taco Filling
1 cup inca red quinoa (regular quinoa would work too)
1/2 tablespoon extra-virgin olive oil
1 large onion, diced
2 cloves garlic, chopped
1 large carrot, shredded
1 cup water
1 cup vegetable broth
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
2 tablespoons salsa
1 cup garbanzo beans
1/2 cup corn kernels
1/2 tablespoon extra virgin olive oil
1/2 cup crumbled feta cheese
salt and pepper to taste
1- Rinse the quinoa on a strainer under running cold water for a couple of minutes.
2- In medium pot, heat oil and sautee onion and garlic for 5 minutes on medium-low heat. Add carrot and continue to sautee for another 5 minutes, or until the carrot is tender.
3- Add quinoa, water, broth, salsa, cumin, and paprika. Simmer covered for 20 minutes on med-low heat, until all the liquid is absorbed.
4- Toss in the beans, corn, oil, and cheese. Mix well.
Egg Replacers
For baked goods, I replace up to 3 eggs with the following formula:
1 teaspoon cornstarch + 1/2 teaspoon potato starch + 1/4 teaspoon baking powder + 1 tablespoon water + 1 tablespoon olive oil = 1 egg
For scrambled egg applications (such as breakfast taco filling), I saute 1 package crumbled firm tofu in 1 teaspoon olive oil until golden, then add 2 teaspoons nutritional yeast, 1/2 teaspoon ground cumin, 1/2 teaspoon curry powder, and salt and pepper to taste, then toss it up with the usual scrambled egg accompaniments (potatoes, cheese, herbs, etc).
1 teaspoon cornstarch + 1/2 teaspoon potato starch + 1/4 teaspoon baking powder + 1 tablespoon water + 1 tablespoon olive oil = 1 egg
For scrambled egg applications (such as breakfast taco filling), I saute 1 package crumbled firm tofu in 1 teaspoon olive oil until golden, then add 2 teaspoons nutritional yeast, 1/2 teaspoon ground cumin, 1/2 teaspoon curry powder, and salt and pepper to taste, then toss it up with the usual scrambled egg accompaniments (potatoes, cheese, herbs, etc).
Tuesday, September 21, 2010
Vegetarian "Chorizo" Hash
Convenient pantry and freezer ingredients make this a good weeknight meal, or a hearty entree for any meal of the day. Double the "chorizo" hash recipe, and enjoy the leftovers as taco fillings or scrambled egg add-ins. Quinoa has a natural pest repellent that can be bitter when cooked, so be sure to rinse it well in a colander under running water for a couple of minutes.
For the "chorizo":
1 cup quinoa, rinsed well and drained
2 cups water
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup medium salsa
1/2 cup frozen corn kernels, thawed
1 cup canned garbanzo beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1 tablespoon dried onion flakes
1/2 cup choppped fresh cilantro
For the hash:
2 cups frozen hash-brown potato cubes, thawed
1 tablespoon canola oil
salt and pepper to taste
5 large Eggland's Best eggs
1 tablespoon water
1- In a medium pot, combine the quinoa, water and salt. Cover and bring to a simmer. Cook covered on medium-low heat for 15 minutes, or until quinoa has absorbed all the liquid. The resulting cooked grains should be loose, like couscous.
2- Add the remaining "chorizo" ingredients to the cooked quinoa. Toss well to combine and cook until heated through. Remove from heat.
3- With a potato masher or fork, roughly mash the "chorizo". Add the potatoes and toss until well combined. Season with salt and pepper to taste.
4- In a large skillet, brush the canola oil and heat on medium heat. Crack the eggs into a large bowl and pour into the pan. Pour water over the eggs, cover, and cook for 1 minute, or until the eggs are cooked through.
5- In each plate, shape the hash into a 1-cup mound (a ramekin serves as a mold for a pretty presentation), and top each mound with 1 egg.
Makes five 1-cup servings.
For the "chorizo":
1 cup quinoa, rinsed well and drained
2 cups water
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup medium salsa
1/2 cup frozen corn kernels, thawed
1 cup canned garbanzo beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1 tablespoon dried onion flakes
1/2 cup choppped fresh cilantro
For the hash:
2 cups frozen hash-brown potato cubes, thawed
1 tablespoon canola oil
salt and pepper to taste
5 large Eggland's Best eggs
1 tablespoon water
1- In a medium pot, combine the quinoa, water and salt. Cover and bring to a simmer. Cook covered on medium-low heat for 15 minutes, or until quinoa has absorbed all the liquid. The resulting cooked grains should be loose, like couscous.
2- Add the remaining "chorizo" ingredients to the cooked quinoa. Toss well to combine and cook until heated through. Remove from heat.
3- With a potato masher or fork, roughly mash the "chorizo". Add the potatoes and toss until well combined. Season with salt and pepper to taste.
4- In a large skillet, brush the canola oil and heat on medium heat. Crack the eggs into a large bowl and pour into the pan. Pour water over the eggs, cover, and cook for 1 minute, or until the eggs are cooked through.
5- In each plate, shape the hash into a 1-cup mound (a ramekin serves as a mold for a pretty presentation), and top each mound with 1 egg.
Makes five 1-cup servings.
Wednesday, September 15, 2010
Crockpot Mole Sauce
At long last, I found a recipe, tweaked it, and made it ICBINM friendly! Smother on!
Crockpot Mole Sauce
In 4-qt crockpot insert, mix all of the following:
2 tablespoons tomato paste
1 can tomato sauce
3 1/2 cups vegetable stock
1/2 cup brown sugar
2 squares of dark chocolate (I used World Market's Chipotle Chili Dark Chocolate bar; 2 Hershey's Dark mini bars would work here; all you want is a hint of chocolate)
2 tablespoons ground cumin
2 teaspoons ground cinnamon
4 tablespoons creamy peanut butter
1 teaspoon salt
3 cloves garlic, minced
1 small onion, chopped
1/4 cup raisins
1 whole dried ancho chili pepper
Cook on low for 8 hours. Remove the ancho chili. Cut and discard the stem of the pepper and return the rest of the pepper to the crockpot. Puree sauce until smooth.
Crockpot Mole Sauce
In 4-qt crockpot insert, mix all of the following:
2 tablespoons tomato paste
1 can tomato sauce
3 1/2 cups vegetable stock
1/2 cup brown sugar
2 squares of dark chocolate (I used World Market's Chipotle Chili Dark Chocolate bar; 2 Hershey's Dark mini bars would work here; all you want is a hint of chocolate)
2 tablespoons ground cumin
2 teaspoons ground cinnamon
4 tablespoons creamy peanut butter
1 teaspoon salt
3 cloves garlic, minced
1 small onion, chopped
1/4 cup raisins
1 whole dried ancho chili pepper
Cook on low for 8 hours. Remove the ancho chili. Cut and discard the stem of the pepper and return the rest of the pepper to the crockpot. Puree sauce until smooth.
Friday, September 10, 2010
Easy Weeknight Pasta II: Lentil Eggplant Fetuccine
Yes, I like to use tomato sauce straight out of the can as pasta sauce. I rarely buy "spaghetti sauce". I must be out of my mind. I mean, there is no way that the simpler, cheaper route is actually yummier, right? Nah.
Lentil Eggplant Fetuccine
The noodles:
1 lb whole wheat fetuccine
The veggies:
3 tablespoons olive oil
3 garlic cloves, minced
1 small eggplant, cubed
1/4 cup dried green lentils
1/4 cup slivered almonds
The sauce:
1 8-oz can tomato sauce
The finish:
1/2 cup grated Parmesan cheese
1/2 cup crumbled light feta cheese
5 large basil leaves (thinly sliced)
1- Boil lentils in water for about 25 minutes, until tender. Set aside.
2- Boil the pasta until tender.
3- In large skillet, heat oil. Saute garlic in oil until golden.
4- Add eggplant, lentils, and almonds. Saute on high heat for about 5 minutes, tossing frequently. Season with salt and pepper to taste.
5- Add noodles, sauce, and finish ingredients and cook on high until heated through, tossing constantly.
Lentil Eggplant Fetuccine
The noodles:
1 lb whole wheat fetuccine
The veggies:
3 tablespoons olive oil
3 garlic cloves, minced
1 small eggplant, cubed
1/4 cup dried green lentils
1/4 cup slivered almonds
The sauce:
1 8-oz can tomato sauce
The finish:
1/2 cup grated Parmesan cheese
1/2 cup crumbled light feta cheese
5 large basil leaves (thinly sliced)
1- Boil lentils in water for about 25 minutes, until tender. Set aside.
2- Boil the pasta until tender.
3- In large skillet, heat oil. Saute garlic in oil until golden.
4- Add eggplant, lentils, and almonds. Saute on high heat for about 5 minutes, tossing frequently. Season with salt and pepper to taste.
5- Add noodles, sauce, and finish ingredients and cook on high until heated through, tossing constantly.
Saturday, September 4, 2010
Tofu Bahn Mi
Mmmmm... Just like the sandwiches you get at the Vietnamese Pho restaurants.
Tofu Bahn Mi
1/4 cup rice vinegar
1 teaspoon sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/4 cup carrot, finely shredded
1/4 cup cucumber, finely shredded
1/4 cup onion, thinly sliced
3 tablespoons mayonnaise
1 teaspoon five-spice powder
1 batch Marinated tofu, thinly sliced
1/2 cup cilantro leaves
1 French baguette, warmed
1- Combine vinegar, sugar, garlic, and salt and mix well. Add carrots, cucumbers and onions and mix well.
2- Slice the baguette in half. Spread mayonnaise on one half and sprinkle the 5-spice powder evenly.
3- Layer tofu, carrot salad and cilantro, and top with other half of baguette.
Tofu Bahn Mi
1/4 cup rice vinegar
1 teaspoon sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/4 cup carrot, finely shredded
1/4 cup cucumber, finely shredded
1/4 cup onion, thinly sliced
3 tablespoons mayonnaise
1 teaspoon five-spice powder
1 batch Marinated tofu, thinly sliced
1/2 cup cilantro leaves
1 French baguette, warmed
1- Combine vinegar, sugar, garlic, and salt and mix well. Add carrots, cucumbers and onions and mix well.
2- Slice the baguette in half. Spread mayonnaise on one half and sprinkle the 5-spice powder evenly.
3- Layer tofu, carrot salad and cilantro, and top with other half of baguette.
Wednesday, September 1, 2010
Easy Weeknight Pasta I: Noodle Stir Fry
With an 8- and 6-year-old in the house, so much is at stake with every meal... Not only does there need to be enough nutrition, but every meal is also an opportunity to develop good manners, good attitudes about food, and general family bonding. There are so many expectations, and so little time. I somehow manage to do enough to keep everyone fed and fuel my culinary passions, but part of my sport is to also make meals that don't consume too much time.
Pasta is a definite go-to at dinner time. No matter what I do to it, I seem have one less food battle on my hands whenever I make pasta.
Welcome to the first of a series I like to call Easy Weeknight Pasta! For this installment of EWP, I took my inspiration from one of my favorite noodle dishes, Pad Thai. Noodles are stir-fried with vegetables, a handful of beans, a handful of nuts, and a flavorful sauce, and finished with aromatic herbs. My version does not claim to replace the Pad Thai of the world, but it definitely fills a void of flavorful stir-fried noodles on a busy Wednesday night...
Noodle Stir Fry
The noodles:
1 lb whole wheat gemelli pasta
The veggies:
1 tablespoon canola oil
1/2 onion, chopped (1 cup)
3 garlic cloves, minced
1 small eggplant, cubed (1 1/2 cup)
a handful of shredded cabagge (1 cup)
a handful of sliced cremini mushrooms (1 1/2 cup)
a handful of garbanzo beans (1 cup)
a handful of slivered almonds (1/2 cup)
The sauce:
1/2 cup ketchup
2 teaspoon store-bought curry paste
3 tablespoons soy sauce
1 tablespoon hoisin sauce
The finish:
1 beaten egg
3 large basil leaves (thinly sliced)
1- Boil the pasta until tender.
2- In wok or large skillet, heat oil. Saute onions and garlic in oil.
3- Add all veggies and saute until golden, tossing frequently. Season with salt and pepper to taste.
4- In a small bowl, combine all sauce ingredients and mix well.
5- Add noodles, sauce, and finish ingredients to the vegetables and cook on high until heated through, tossing constantly.
Pasta is a definite go-to at dinner time. No matter what I do to it, I seem have one less food battle on my hands whenever I make pasta.
Welcome to the first of a series I like to call Easy Weeknight Pasta! For this installment of EWP, I took my inspiration from one of my favorite noodle dishes, Pad Thai. Noodles are stir-fried with vegetables, a handful of beans, a handful of nuts, and a flavorful sauce, and finished with aromatic herbs. My version does not claim to replace the Pad Thai of the world, but it definitely fills a void of flavorful stir-fried noodles on a busy Wednesday night...
Noodle Stir Fry
The noodles:
1 lb whole wheat gemelli pasta
The veggies:
1 tablespoon canola oil
1/2 onion, chopped (1 cup)
3 garlic cloves, minced
1 small eggplant, cubed (1 1/2 cup)
a handful of shredded cabagge (1 cup)
a handful of sliced cremini mushrooms (1 1/2 cup)
a handful of garbanzo beans (1 cup)
a handful of slivered almonds (1/2 cup)
The sauce:
1/2 cup ketchup
2 teaspoon store-bought curry paste
3 tablespoons soy sauce
1 tablespoon hoisin sauce
The finish:
1 beaten egg
3 large basil leaves (thinly sliced)
1- Boil the pasta until tender.
2- In wok or large skillet, heat oil. Saute onions and garlic in oil.
3- Add all veggies and saute until golden, tossing frequently. Season with salt and pepper to taste.
4- In a small bowl, combine all sauce ingredients and mix well.
5- Add noodles, sauce, and finish ingredients to the vegetables and cook on high until heated through, tossing constantly.
Saturday, August 28, 2010
Vegetable Mole Tacos
Long-time family friend and fellow hopeless foodie Jon "The Geek" Harmon recently caused a culinary stir here in Austin when he ate and blogged about the entire menu at a local favorite taco dive, Tacodeli. As a token for his efforts, the restaurant named a delicious taco after him and allowed him to design it. This past week was Jon The Geek Week at Tacodeli, and I got to eat the Jon the Geek special. It was so scrumptious, I wish I had ordered two! Dan, unfortunately, could not try it because Tacodeli's mole sauce has cashews in it (which he may be allergic to).
I had been wanting to make a mushroom mole dish for a while, and Jon's creation inspired me to make some mole tacos Dan could eat. These came out very yummy, and to add my joy, Daniela helped me make them. She jumped right in, declaring her love for sauteing vegetables. I never thought I would say this, but I have Nintendo's Cooking Mama to thank for this. :-)
The first time I made these, I used storebought mole sauce (La Coste~na brand) and really liked them. But, I have since then updated the recipe to use my homemade crockpot mole. As all things from scratch, that was even better.
Vegetable Mole Tacos
1 tablespoon canola oil
1/2 large onion, cut into thin strips
1 green bell peppers, cut into thin strips
3 garlic cloves, finely minced
1 small eggplant, cut into thin strips
1 lb assorted mushrooms (I used a mix of portabellas and cremini), thinly sliced
salt and pepper to taste
1/2 cup mole sauce
1/2 cup water
1/2 avocado, sliced
1/2 cup crumbled feta cheese
8 warm tortillas (I prefer corn)
1- Heat oil in a large pan. Saute all vegetables until lightly browned. Season with salt and pepper.
2- Add mole and water and mix well. Cook on medium until heated through.
3- Divide the mixture among the tortillas, and top with avocado and cheese.
I had been wanting to make a mushroom mole dish for a while, and Jon's creation inspired me to make some mole tacos Dan could eat. These came out very yummy, and to add my joy, Daniela helped me make them. She jumped right in, declaring her love for sauteing vegetables. I never thought I would say this, but I have Nintendo's Cooking Mama to thank for this. :-)
The first time I made these, I used storebought mole sauce (La Coste~na brand) and really liked them. But, I have since then updated the recipe to use my homemade crockpot mole. As all things from scratch, that was even better.
Vegetable Mole Tacos
1 tablespoon canola oil
1/2 large onion, cut into thin strips
1 green bell peppers, cut into thin strips
3 garlic cloves, finely minced
1 small eggplant, cut into thin strips
1 lb assorted mushrooms (I used a mix of portabellas and cremini), thinly sliced
salt and pepper to taste
1/2 cup mole sauce
1/2 cup water
1/2 avocado, sliced
1/2 cup crumbled feta cheese
8 warm tortillas (I prefer corn)
1- Heat oil in a large pan. Saute all vegetables until lightly browned. Season with salt and pepper.
2- Add mole and water and mix well. Cook on medium until heated through.
3- Divide the mixture among the tortillas, and top with avocado and cheese.
Wednesday, August 11, 2010
Garbanzos a la Vizcaina
Each year, my mom made for Good Friday a very traditional Spanish dish for the Lenten season, Bacalao a la Vizcaina. Flaked salted cod was layered with thin potato slices, onion rings, and a very savory tomato-based sauce, infused with garlic and olives, and then baked until the potatoes were tender. This was then served hot with white rice and eggs in some shape (usually hard boiled and sliced).
As young honeymooners in Spain and Portugal, Dan and I enjoyed bacalao in many dishes during our travels. Every year since starting our family, I have continued the Lenten tradition by making Bacalao a la Vizcaina at least once a year. If I had to pick a dish that represents Spanish cooking, Bacalao a la Vizcaina would be right up there with Tortilla Espa~nola for me.
I love this dish so much, I needed to find a backup in case the world runs out of cod someday. Garbanzo beans and diced eggplant offer textural elements similar to the salted cod, and a splash of soy sauce adds a remarkable umami note.
Garbanzos a la Vizcaina
1 14 oz can of diced fire roasted tomatoes, undrained
1 8oz can tomato sauce
3 cloves garlic, finely minced
1/2 cup cilantro, finely chopped
1/4 cup Spanish olives with pimientos, chopped
1 tablespoon apple cider vinegar
3 tablespoons olive oil, divided
3 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 large onion, sliced
3 cups cooked garbanzo beans, roughly mashed
1 small eggplant, cut into small cubes
2 tablespoons soy sauce
1 large tomato, thinly sliced
salt and pepper to taste
1- Combine fire roasted tomatoes, tomato sauce, garlic, cilantro, olives, and vinegar into a bowl and set aside.
2- Toss the potato slices with 2 tablespoons of oil and salt and pepper to taste.
3- Toss the eggplant with the soy sauce.
4- Brush remaining oil onto the bottom and sides of a 4-quart slow cooker insert.
5- Layer the following into the slow cooker insert:
1/3 of the potatoes
1/2 of the garbanzos
1/2 of the eggplant
1/2 of the tomato sauce mixture
1/2 of the onions
1/3 of the potatoes
rest of the garbanzos
rest of the eggplant
rest of the tomato sauce mixture
rest of the onions
rest of the potatoes
6 - Place the tomato slices as the top layer.
7- Cover and cook on low for 8 hours.
As young honeymooners in Spain and Portugal, Dan and I enjoyed bacalao in many dishes during our travels. Every year since starting our family, I have continued the Lenten tradition by making Bacalao a la Vizcaina at least once a year. If I had to pick a dish that represents Spanish cooking, Bacalao a la Vizcaina would be right up there with Tortilla Espa~nola for me.
I love this dish so much, I needed to find a backup in case the world runs out of cod someday. Garbanzo beans and diced eggplant offer textural elements similar to the salted cod, and a splash of soy sauce adds a remarkable umami note.
Garbanzos a la Vizcaina
1 14 oz can of diced fire roasted tomatoes, undrained
1 8oz can tomato sauce
3 cloves garlic, finely minced
1/2 cup cilantro, finely chopped
1/4 cup Spanish olives with pimientos, chopped
1 tablespoon apple cider vinegar
3 tablespoons olive oil, divided
3 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 large onion, sliced
3 cups cooked garbanzo beans, roughly mashed
1 small eggplant, cut into small cubes
2 tablespoons soy sauce
1 large tomato, thinly sliced
salt and pepper to taste
1- Combine fire roasted tomatoes, tomato sauce, garlic, cilantro, olives, and vinegar into a bowl and set aside.
2- Toss the potato slices with 2 tablespoons of oil and salt and pepper to taste.
3- Toss the eggplant with the soy sauce.
4- Brush remaining oil onto the bottom and sides of a 4-quart slow cooker insert.
5- Layer the following into the slow cooker insert:
1/3 of the potatoes
1/2 of the garbanzos
1/2 of the eggplant
1/2 of the tomato sauce mixture
1/2 of the onions
1/3 of the potatoes
rest of the garbanzos
rest of the eggplant
rest of the tomato sauce mixture
rest of the onions
rest of the potatoes
6 - Place the tomato slices as the top layer.
7- Cover and cook on low for 8 hours.
Saturday, July 24, 2010
Meatless Tortilla Lasagna
Similar to my Mexican Lasagna, this dish uses homestyle corn tortillas instead of lasagna noodles. Everything else about it is similar to traditional meatless Italian lasagna.
Meatless Tortilla Lasagna
1/2 batch of Lentil Spaghetti Sauce
12 homestyle corn tortillas, cut in semi-circles
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded fontina cheese
2 cups lowfat cottage cheese
3 cups spinach or arugula leaves
cooking spray
1- Coat a 9x13 pan with cooking spray.
2- Combine the mozarella, Parmesan, and fontina cheeses. Set aside.
3- Layer the following on the pan:
1/3 of the sauce
6 of the tortilla semi-circles
1/2 of the cottage cheese
1/2 of the spinach or arugula
6 of the tortilla semi-circles
1/3 of the sauce
1/2 of the mozzarella cheese mixture
6 of the tortilla semi-circles
rest of the cottage cheese
rest of the spinach or arugula
rest of the tortilla semi-circles
rest of the sauce
rest of the mozzarella cheese mixture
4- Cover with foil and refrigerate until ready to bake. Overnight works nicely.
5- Bake covered at 400 for 45 minutes. Uncover and bake an additional 20 minutes or so, until the cheese starts to brown on top.
6- Remove from oven and let rest for 15 minutes before serving.
Meatless Tortilla Lasagna
1/2 batch of Lentil Spaghetti Sauce
12 homestyle corn tortillas, cut in semi-circles
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded fontina cheese
2 cups lowfat cottage cheese
3 cups spinach or arugula leaves
cooking spray
1- Coat a 9x13 pan with cooking spray.
2- Combine the mozarella, Parmesan, and fontina cheeses. Set aside.
3- Layer the following on the pan:
1/3 of the sauce
6 of the tortilla semi-circles
1/2 of the cottage cheese
1/2 of the spinach or arugula
6 of the tortilla semi-circles
1/3 of the sauce
1/2 of the mozzarella cheese mixture
6 of the tortilla semi-circles
rest of the cottage cheese
rest of the spinach or arugula
rest of the tortilla semi-circles
rest of the sauce
rest of the mozzarella cheese mixture
4- Cover with foil and refrigerate until ready to bake. Overnight works nicely.
5- Bake covered at 400 for 45 minutes. Uncover and bake an additional 20 minutes or so, until the cheese starts to brown on top.
6- Remove from oven and let rest for 15 minutes before serving.
Thursday, June 17, 2010
Samosas
As far as I am concerned, no other cuisine prepares potatoes better than the Indian, and samosas rank near the top of my list of favorite eats. My good friend and colleague Vyshali recently clued me into her trick to take the hard work out of samosas. Now we can enjoy them any night of the week! Good timing for this too... Daniela recently had a samosa pastelillo and was in love. I should have known... potatoes wrapped in crispy dough... What's not to love?
Vyshali's original direction suggested frying the samosas. But, unfortunately, whenever someone says "fry" I always hear "bake". Ooops. ;-) These did great in the oven. And Daniela promptly claimed the leftovers for her lunchbox.
Samosas
8 flour tortillas, cut in half (semi-circles)
2 cups frozen hash brown potato cubes, thawed
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1/4 cup vegetable stock
salt and pepper to taste
1 tablespoon All-Purpose flour
1-2 tablespoons water
2 tablespoons vegetable oil
1- Preheat oven to 400.
2- Place the potatoes, spices, stock, salt and pepper in a sauce pan, and cook on low until heated through and stock has evaporated.
3- Whisk the flour and enough water to make a moderately thick slurry. It should be the look and consistency of Elmer's glue.
4- Warm the tortilla semicircles in the microwave (about 20 seconds on high).
5- Shape each tortilla piece into a cone. Brush some of the flour "glue" along the loose edge and press it against the body of the cone to secure the shape. Hold the edge in place for a few seconds and place the cone to dry in a wire rack while the rest of the tortilla cones are shaped.
6- Spoon about 2 tablespoons of potato filling into each cone and pack well into the cone. Pinch top edges of the cone together and secure with more flour "glue". The filled cones should now look like triangular pillows.
7- Place the filled tortillas on a baking sheet and brush the oil.
8- Bake for about 10-12 minutes, until the tops start to brown. Turn each tortilla over and bake and additional 5 minutes or until golden brown.
Vyshali's original direction suggested frying the samosas. But, unfortunately, whenever someone says "fry" I always hear "bake". Ooops. ;-) These did great in the oven. And Daniela promptly claimed the leftovers for her lunchbox.
Samosas
8 flour tortillas, cut in half (semi-circles)
2 cups frozen hash brown potato cubes, thawed
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1/4 cup vegetable stock
salt and pepper to taste
1 tablespoon All-Purpose flour
1-2 tablespoons water
2 tablespoons vegetable oil
1- Preheat oven to 400.
2- Place the potatoes, spices, stock, salt and pepper in a sauce pan, and cook on low until heated through and stock has evaporated.
3- Whisk the flour and enough water to make a moderately thick slurry. It should be the look and consistency of Elmer's glue.
4- Warm the tortilla semicircles in the microwave (about 20 seconds on high).
5- Shape each tortilla piece into a cone. Brush some of the flour "glue" along the loose edge and press it against the body of the cone to secure the shape. Hold the edge in place for a few seconds and place the cone to dry in a wire rack while the rest of the tortilla cones are shaped.
6- Spoon about 2 tablespoons of potato filling into each cone and pack well into the cone. Pinch top edges of the cone together and secure with more flour "glue". The filled cones should now look like triangular pillows.
7- Place the filled tortillas on a baking sheet and brush the oil.
8- Bake for about 10-12 minutes, until the tops start to brown. Turn each tortilla over and bake and additional 5 minutes or until golden brown.
Sunday, May 30, 2010
Black Bean Brownies, Semi-Homemade
One day I got home from work and decided everyone wanted black bean brownies. But it was one of those days... After a long day at the office I just didn't feel like measuring and whisking a gizillion ingredients. So I channeled my inner Sandra Lee and grabbed that box of brownie mix from my pantry...
It IS perfectly fine to take a shortcut sometimes. Right?
Black Bean Brownies, Semi-Homemade
1 18-20oz box brownie mix*
1 teaspoon corstarch
1/4 cup water
2/3 cup vegetable oil
1 can black beans, drained and rinsed
1/2 cup mini chocolate chips
Optional:
a dash of cinnamon
a dash of cayenne pepper
Preheat oven to 350. Grease a 8x8 or 9x9 baking pan and set aside. In a large bowl, whisk brownie mix and cornstarch (and optional ingredients). In a medium bowl, whisk the water and oil. In a food processor, process the beans until smooth. Add the water and oil mixture to the beans and continue processing until completely blended. Add the bean mixture to the brownie mix mixture and stir to combine. Pour onto prepared pan and sprinkle the chocolate chips evenly on top. Bake for 30-40 minutes or until toothpick comes out clean. Cool in pan on cooling rack.
* I have tried this recipe with the following brownie mix brands:
Ghirardelli Double Chocolate (20 oz)
Betty Crocker Fudge Brownies
It IS perfectly fine to take a shortcut sometimes. Right?
Black Bean Brownies, Semi-Homemade
1 18-20oz box brownie mix*
1 teaspoon corstarch
1/4 cup water
2/3 cup vegetable oil
1 can black beans, drained and rinsed
1/2 cup mini chocolate chips
Optional:
a dash of cinnamon
a dash of cayenne pepper
Preheat oven to 350. Grease a 8x8 or 9x9 baking pan and set aside. In a large bowl, whisk brownie mix and cornstarch (and optional ingredients). In a medium bowl, whisk the water and oil. In a food processor, process the beans until smooth. Add the water and oil mixture to the beans and continue processing until completely blended. Add the bean mixture to the brownie mix mixture and stir to combine. Pour onto prepared pan and sprinkle the chocolate chips evenly on top. Bake for 30-40 minutes or until toothpick comes out clean. Cool in pan on cooling rack.
* I have tried this recipe with the following brownie mix brands:
Ghirardelli Double Chocolate (20 oz)
Betty Crocker Fudge Brownies
Saturday, March 27, 2010
Vegan Waffles
I used to make these for Gabi to take on waffle days at daycare (at least once a week), back when he couldn't eat any egg at all. His teachers always commented how good they looked and smelled. I guess he wasn't scarred from not eating the class waffles with the rest of his buddies.
Vegan Waffles
1/3 cup quick cooking oatmeal
1 cup all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon maple syrup
1 tablespoon sugar
1 teaspoon vanilla extract
1 cup vegan milk (I prefer coconut)
1 tablespoon vinegar or lemon juice
2 tablespoons extra virgin olive oil
Mix all the dry ingredients and all the wet ingredients in separate bowls, and then combine and whisk until just moistened. Pour onto waffle iron. Mine takes 6 oz of batter at a time and makes 2 7" squares. I got about 5 squares out of this batch, so I am guessing this makes about 2 cups of batter. This batter can be made ahead of time, and it benefits from refrigerating overnight.
Variations:
Lemon-Blueberry waffles: Add to the dry ingredients the zest of 1 large lemon; use lemon juice, not the vinegar; add 1/4 cup dried blueberries; let the batter stand for at least 1 hour (preferably overnight) to give the blueberries time to reconstitute.
Fruit Pie waffles: Cut the amount of milk to 1/4 cup, and add a large can of pie filling to the batter. After pouring the batter onto the waffle iron, top batter with crushed graham crackers before closing.
Vegan Waffles
1/3 cup quick cooking oatmeal
1 cup all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon maple syrup
1 tablespoon sugar
1 teaspoon vanilla extract
1 cup vegan milk (I prefer coconut)
1 tablespoon vinegar or lemon juice
2 tablespoons extra virgin olive oil
Mix all the dry ingredients and all the wet ingredients in separate bowls, and then combine and whisk until just moistened. Pour onto waffle iron. Mine takes 6 oz of batter at a time and makes 2 7" squares. I got about 5 squares out of this batch, so I am guessing this makes about 2 cups of batter. This batter can be made ahead of time, and it benefits from refrigerating overnight.
Variations:
Lemon-Blueberry waffles: Add to the dry ingredients the zest of 1 large lemon; use lemon juice, not the vinegar; add 1/4 cup dried blueberries; let the batter stand for at least 1 hour (preferably overnight) to give the blueberries time to reconstitute.
Fruit Pie waffles: Cut the amount of milk to 1/4 cup, and add a large can of pie filling to the batter. After pouring the batter onto the waffle iron, top batter with crushed graham crackers before closing.
Tuesday, March 23, 2010
Lentil-Cheese Chimichangas
An episode of Gordon Ramsay's "Kitchen Nightmares" show rescued a Mexican restaurant the other day. It reminded that I've been meaning to play with a vegetarian version of a childhood favorite of mine, the chimichanga.
I have never seen a healthy, vegetarian version of the chimichanga. They are usually stuffed with chicken, pork, or beef, and then they are deep fried. My complete nemesis. That is why I have not eaten one since quitting meat in 1990. It has been long overdue that I remedy that.
My family loved these. I assembled them the night before. Then, I nuked them for 3-5 minutes (until they were hot) before broiling. Buen provecho!
Lentil-Cheese Chimichangas
1/2 cup dried lentils, rinsed
3/4 cup salsa
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup corn kernels
1/2 cup shredded cheese (I used mozzarella)
salt and pepper to taste
8 whole wheat tortillas
1 tablespoon olive oil
1- Place lentils in sauce pan, cover with water and boil for 20 minutes. Drain.
2- Mix cooked lentils, salsa, onion powder, garlic powder, corn, and cheese until well combined. Season to taste with salt and pepper.
3- Warm the tortillas in the microwave until pliable, for about 30 seconds.
4- Divide the lentil filling evenly among the tortillas and fold them burrito-style. Place chimichangas seam side down on greased cookie sheet.
5- Brush the chimichangas with the olive oil. Broil for 5-10 minutes, until golden brown.
I have never seen a healthy, vegetarian version of the chimichanga. They are usually stuffed with chicken, pork, or beef, and then they are deep fried. My complete nemesis. That is why I have not eaten one since quitting meat in 1990. It has been long overdue that I remedy that.
My family loved these. I assembled them the night before. Then, I nuked them for 3-5 minutes (until they were hot) before broiling. Buen provecho!
Lentil-Cheese Chimichangas
1/2 cup dried lentils, rinsed
3/4 cup salsa
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup corn kernels
1/2 cup shredded cheese (I used mozzarella)
salt and pepper to taste
8 whole wheat tortillas
1 tablespoon olive oil
1- Place lentils in sauce pan, cover with water and boil for 20 minutes. Drain.
2- Mix cooked lentils, salsa, onion powder, garlic powder, corn, and cheese until well combined. Season to taste with salt and pepper.
3- Warm the tortillas in the microwave until pliable, for about 30 seconds.
4- Divide the lentil filling evenly among the tortillas and fold them burrito-style. Place chimichangas seam side down on greased cookie sheet.
5- Brush the chimichangas with the olive oil. Broil for 5-10 minutes, until golden brown.
Sunday, February 28, 2010
Steel Cut Oatmeal
I can't stop eating oatmeal.
Can someone help me?
I am desperate.
Steel Cut Oatmeal
Makes 5 servings
1 cup steel cut oats
3 cups water
pinch of salt
1/4 cup dry milk powder
1 cup chopped dried apples
1 teaspoon cinnamon
1 teaspoon allspice
1/4 cup groud flaxseed
1/2 cup slivered almonds
1- Put oats and water in pressure cooker. Lock the lid and bring to pressure.
2- Cook on high-pressure for 5 minutes.
3- Turn the heat off and let the cooker depressurize on its own. This will take 10-15 minutes.
4- Open lid and stir in the rest of the ingredients.
Can someone help me?
I am desperate.
Steel Cut Oatmeal
Makes 5 servings
1 cup steel cut oats
3 cups water
pinch of salt
1/4 cup dry milk powder
1 cup chopped dried apples
1 teaspoon cinnamon
1 teaspoon allspice
1/4 cup groud flaxseed
1/2 cup slivered almonds
1- Put oats and water in pressure cooker. Lock the lid and bring to pressure.
2- Cook on high-pressure for 5 minutes.
3- Turn the heat off and let the cooker depressurize on its own. This will take 10-15 minutes.
4- Open lid and stir in the rest of the ingredients.
Tofu Chorizo Hash
Every Christmas season, as I watch (many times) how the Grinch steals the last can of Who-Hash, I am reminded of how much I loved that most flavorful of comfort dishes from my childhood, corned beef hash. And how much I have missed it since giving up meat 20 years ago.
I had a duty to myself and other vegetarians to fill that void with an appropriate replacement. Here it is, my friends. I present to you sunny-side up egg's best friend:
Tofu Chorizo Hash
1/2 lb firm, water-packed tofu, drained well
2 teaspoons canola oil
1 medium onion, chopped
3 cloves garlic
2 tablespoons soy sauce
3 tablespoons tomato paste
1/2 teaspoon ground cumin
1 teaspoon paprika
2 cups frozen hash brown potatoes
2 tablespoons water
salt and pepper to taste
1- Freeze the tofu, then thaw it. Place the slices in a strainer on top of the sink and press with the back of a spatula until liquid is squeezed out.
2- On a large skillet over medium-high, heat oil. Add onions and garlic, and cook for about 5 minutes, until tender.
3- Add tofu, soy sauce, tomato paste, and paprika. Cook for about 5 minutes, scraping browned bits from bottom of pan frequently.
4- Add potatoes and 1 tablespoon water, and cook on low covered for about 8 minutes, scraping bottom of pan every couple of minutes, until potatoes are heated through. You might need to add more water, if it becomes too dry to scrape the bottom of the pan.
5- Taste and season with salt and pepper.
I had a duty to myself and other vegetarians to fill that void with an appropriate replacement. Here it is, my friends. I present to you sunny-side up egg's best friend:
Tofu Chorizo Hash
1/2 lb firm, water-packed tofu, drained well
2 teaspoons canola oil
1 medium onion, chopped
3 cloves garlic
2 tablespoons soy sauce
3 tablespoons tomato paste
1/2 teaspoon ground cumin
1 teaspoon paprika
2 cups frozen hash brown potatoes
2 tablespoons water
salt and pepper to taste
1- Freeze the tofu, then thaw it. Place the slices in a strainer on top of the sink and press with the back of a spatula until liquid is squeezed out.
2- On a large skillet over medium-high, heat oil. Add onions and garlic, and cook for about 5 minutes, until tender.
3- Add tofu, soy sauce, tomato paste, and paprika. Cook for about 5 minutes, scraping browned bits from bottom of pan frequently.
4- Add potatoes and 1 tablespoon water, and cook on low covered for about 8 minutes, scraping bottom of pan every couple of minutes, until potatoes are heated through. You might need to add more water, if it becomes too dry to scrape the bottom of the pan.
5- Taste and season with salt and pepper.
Saturday, February 13, 2010
Eggless Salad Sandwich Filling
I had some leftover thawed tofu from a chili I made this past week. I made a quick salad sandwich filling with it.
The curry powder, mustard and mayonnaise set a stage similar to that in real egg salad. I had some gorgeous green onions from my farmers' market, so I had to throw some of that in there too.
I DO love real egg salad, though.
Eggless Salad Sandwich Filling
Makes 4 servings
5 oz firm tofu, frozen and thawed
2 tablespoons mayonnaise (I like Light Vegenaise)
1/2 tablespoon soy sauce
1 teaspoon mustard
1/2 teaspoon curry powder
1 sprig green onion, chopped
salt and pepper to taste
1- Squeeze the tofu (like a sponge) and discard the liquid.
2- Crumble the tofy and add the rest of the ingredients.
The curry powder, mustard and mayonnaise set a stage similar to that in real egg salad. I had some gorgeous green onions from my farmers' market, so I had to throw some of that in there too.
I DO love real egg salad, though.
Eggless Salad Sandwich Filling
Makes 4 servings
5 oz firm tofu, frozen and thawed
2 tablespoons mayonnaise (I like Light Vegenaise)
1/2 tablespoon soy sauce
1 teaspoon mustard
1/2 teaspoon curry powder
1 sprig green onion, chopped
salt and pepper to taste
1- Squeeze the tofu (like a sponge) and discard the liquid.
2- Crumble the tofy and add the rest of the ingredients.
Tuesday, February 9, 2010
Garbanzo Bean Salad Sandwich Filling
Don't get me wrong, I love tuna salad. But, they say you can't eat too many garbanzo beans, so it doesn't hurt to sometimes sub the tuna for garbanzo beans. This is great on sandwiches, and it does such a good job of standing in for the tuna, I've been known to make sushi rolls with this too. I might have to try this mix on a noodle casserole sometime. I'll get back to you on that one.
I hardly ever use canned beans anymore. I like to make beans on my pressure cooker, and freeze them. Canned beans are perfectly fine if that's what you have, though.
Garbanzo Bean Salad Sandwich Filling
2 cups cooked garbanzo beans
2 tablespoon soy sauce
1 1/2 tablespoon mayonnaise (I like Light Vegenaise)
2 teaspoons canola oil
1 large shredded carrot
1 teaspoon Dijon mustard
salt and pepper to taste
In a large bowl, mash the garbanzo beans with a fork or potato masher. Add the rest of the ingredients and mix well with a fork. Voila.
I hardly ever use canned beans anymore. I like to make beans on my pressure cooker, and freeze them. Canned beans are perfectly fine if that's what you have, though.
Garbanzo Bean Salad Sandwich Filling
2 cups cooked garbanzo beans
2 tablespoon soy sauce
1 1/2 tablespoon mayonnaise (I like Light Vegenaise)
2 teaspoons canola oil
1 large shredded carrot
1 teaspoon Dijon mustard
salt and pepper to taste
In a large bowl, mash the garbanzo beans with a fork or potato masher. Add the rest of the ingredients and mix well with a fork. Voila.
Monday, February 8, 2010
Umami Caramelized Onions
I have always loved onions. I love everything about them. Caramelized onions are a special treat that can raise the roof of something as simple as a pizza or sandwich. To me, caramelized onions are the vegetarian equivalent of the smoked brisket of the BBQ world... Slow cooking at its finest.
I make these in large batches. They freeze great in little mounds that I then keep in the freezer inside a Zip-Lock bag, and thaw as needed.
This recipe is suitable for a 6-quart slow cooker. Before cooking, the ingredients will fill up the slow cooker completely. The mixture should reduce by 2/3 or so by the time the onions are cooked.
Umami Caramelized Onions
10 large onions, thinly sliced
1/4 cup water
2 tablespoons soy sauce
2 tablespoons canola oil
salt and pepper to taste
Combine onions, water, soy sauce, and canola oil in slow cooker insert. Cook on low for 8-10 hours, stirring every 4-6 hours, until onions are dark brown. Season with salt and pepper, cool, and store.
I make these in large batches. They freeze great in little mounds that I then keep in the freezer inside a Zip-Lock bag, and thaw as needed.
This recipe is suitable for a 6-quart slow cooker. Before cooking, the ingredients will fill up the slow cooker completely. The mixture should reduce by 2/3 or so by the time the onions are cooked.
Umami Caramelized Onions
10 large onions, thinly sliced
1/4 cup water
2 tablespoons soy sauce
2 tablespoons canola oil
salt and pepper to taste
Combine onions, water, soy sauce, and canola oil in slow cooker insert. Cook on low for 8-10 hours, stirring every 4-6 hours, until onions are dark brown. Season with salt and pepper, cool, and store.
Sunday, February 7, 2010
Eggless Breakfast Scramble
I was chatting on FaceBook with my cousin Christina last night, and we were discussing my blog. It was then that it dawned on me that I have not posted a single tofu recipe! That must change for sure. :-)
I make this scramble for my son Gabi, who is allergic to eggs. He likes to eat it as breakfast taco filling on flour tortillas.
The big elephant in the room here is the nutritional yeast. Do not be intimidated by it. It is merely a flaky, yeasty-smelling concoction. Very boring by itself, but it really adds a lot of great substantial backdrop flavors to this dish. I find it in the bulk section at Whole Foods. Don't beat yourself up if you can't find it, though. Just add something more mainstream instead... like garlic powder, chopped up olives, salsa, or parm cheese... whatever... this recipe is really forgiving.
Eggless Breakfast Scramble
12 oz tofu (silken is best here, but whatever tofu is fine)
1 tablespoon canola oil
1 teaspoon Goya seasoning (turmeric or curry powder would work also)
1 tablespoon dried onion flakes (or onion powder)
1 tablespoon dried nutritional yeast flakes
1-3 tablespoons water
1 cup frozen hash brown potatoes, thawed
3/4 cup shredded cheese (I like sharp cheddar for this)
salt and pepper to taste
1- Crumble the tofu with a fork.
2- Heat oil in a skillet over medium-high heat. Add tofu and cook while occassionally tossing with a metal spoon until the tofu starts to get golden brown.
3- Add seasoning, onion and nutritional yeast and toss until well combined. If the tofu starts to stick to the pan, add a bit of the water and scrape the bottom of the pan.
4- Add potatoes and cook until potatoes are heated through.
5- Add cheese and salt and pepper and toss to combine. Serve.
I make this scramble for my son Gabi, who is allergic to eggs. He likes to eat it as breakfast taco filling on flour tortillas.
The big elephant in the room here is the nutritional yeast. Do not be intimidated by it. It is merely a flaky, yeasty-smelling concoction. Very boring by itself, but it really adds a lot of great substantial backdrop flavors to this dish. I find it in the bulk section at Whole Foods. Don't beat yourself up if you can't find it, though. Just add something more mainstream instead... like garlic powder, chopped up olives, salsa, or parm cheese... whatever... this recipe is really forgiving.
Eggless Breakfast Scramble
12 oz tofu (silken is best here, but whatever tofu is fine)
1 tablespoon canola oil
1 teaspoon Goya seasoning (turmeric or curry powder would work also)
1 tablespoon dried onion flakes (or onion powder)
1 tablespoon dried nutritional yeast flakes
1-3 tablespoons water
1 cup frozen hash brown potatoes, thawed
3/4 cup shredded cheese (I like sharp cheddar for this)
salt and pepper to taste
1- Crumble the tofu with a fork.
2- Heat oil in a skillet over medium-high heat. Add tofu and cook while occassionally tossing with a metal spoon until the tofu starts to get golden brown.
3- Add seasoning, onion and nutritional yeast and toss until well combined. If the tofu starts to stick to the pan, add a bit of the water and scrape the bottom of the pan.
4- Add potatoes and cook until potatoes are heated through.
5- Add cheese and salt and pepper and toss to combine. Serve.
Thursday, January 28, 2010
Vegetarian Mexican Lasagna
This is kind of a different take on Enchilada Casserole, and it is loosely inspired by the Meal Makeover Moms' recipe. I recommend the thicker "homestyle" corn tortillas for this. It takes on a texture similar to lasagna noodles in this dish.
This is a great make-ahead dish.
Vegetarian Mexican Lasagna
10 oz sliced mushrooms
1 teaspoon olive oil
10 oz bag frozen corn, thawed
2 cups cooked red kidney beans (or 1 can)
1 16-oz jar medium salsa
1 teaspoon cumin
1 teaspoon chopped fresh cilantro
8 homestyle corn tortillas, cut in half
1 16-oz container 2% cottage cheese
2 cups 2% Mexican blend shredded cheese
1 cup crumbled feta cheese
1- Preheat oven to 375.
2- In a skillet, heat the oil and sautee the mushrooms until they have released all their liquid (about 5-7 minutes).
3- Add beans, corn, salsa, and seasonings and mix well.
4- Grease a 9 x 13 baking dish.
5- Layer the following on the baking dish:
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 cup of the shredded cheese
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 of the shredded cheese
1/3 of the bean mixture
remaining 1/4 cup shredded cheese
feta cheese
6- Cover with foil and bake for 30 minutes.
7- Uncover, turn broiler on, and broil until cheese starts to brown, about 5 minutes.
This is a great make-ahead dish.
Vegetarian Mexican Lasagna
10 oz sliced mushrooms
1 teaspoon olive oil
10 oz bag frozen corn, thawed
2 cups cooked red kidney beans (or 1 can)
1 16-oz jar medium salsa
1 teaspoon cumin
1 teaspoon chopped fresh cilantro
8 homestyle corn tortillas, cut in half
1 16-oz container 2% cottage cheese
2 cups 2% Mexican blend shredded cheese
1 cup crumbled feta cheese
1- Preheat oven to 375.
2- In a skillet, heat the oil and sautee the mushrooms until they have released all their liquid (about 5-7 minutes).
3- Add beans, corn, salsa, and seasonings and mix well.
4- Grease a 9 x 13 baking dish.
5- Layer the following on the baking dish:
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 cup of the shredded cheese
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 of the shredded cheese
1/3 of the bean mixture
remaining 1/4 cup shredded cheese
feta cheese
6- Cover with foil and bake for 30 minutes.
7- Uncover, turn broiler on, and broil until cheese starts to brown, about 5 minutes.
Tuesday, January 26, 2010
Crystallized Ginger and Brown Sugar Oatmeal
A recent posting on the Vegan Lunch Box was of tremendous inspiration to me. I found her fruit/nut/flavoring combinations mouthwatering, and the website she referenced as her inspiration had all sorts of good ideas as well! I've always been an oatmeal lover, and there is no oatmeal like the one my mom made me when I was a kid. She's tried to teach me how to make it several times, and her secret is to cook it in the stove top. I unfortunately have no time for that in the morning... but I do have time for this exciting little number:
Crystallized Ginger and Brown Sugar Oatmeal
1/2 cup(s) uncooked old fashioned oats
1 Tbsp wheat germ
1 Tbsp ground flax seed meal
2 Tbsp non-fat instant dry powdered milk
1 piece(s) crystallized ginger, minced
1 Tbsp sliced almonds
1/8 tsp table salt
1 tsp olive oil
2 cup(s) water
1/2 Tbsp unpacked brown sugar
1 tsp cinnamon
Combine all ingredients in a large microwave safe dish. Microwave on high for 2 minutes.
UPDATE: Tonight I mixed power oatmeal for a week. This makes about 10 servings:
2 3/4 cup(s) uncooked old fashioned oats
7 Tbsp wheat germ
7 Tbsp ground flax seed meal
10 Tbsp unpacked brown sugar
10 Tbsp non-fat instant dry powdered milk
7 piece(s) crystallized ginger
1/4 cup(s) almonds, chopped
1/4 tsp salt
1 Tbsp ground cinnamon
Combine all ingredients and mix well. Keep in refrigerator in an airtight container until ready to use.
To prepare a single serving: Mix 1/2 cup of mix with 1 teaspoon oil and 1 1/2 cups water. Microwave for 2.5 minutes on high.
Crystallized Ginger and Brown Sugar Oatmeal
1/2 cup(s) uncooked old fashioned oats
1 Tbsp wheat germ
1 Tbsp ground flax seed meal
2 Tbsp non-fat instant dry powdered milk
1 piece(s) crystallized ginger, minced
1 Tbsp sliced almonds
1/8 tsp table salt
1 tsp olive oil
2 cup(s) water
1/2 Tbsp unpacked brown sugar
1 tsp cinnamon
Combine all ingredients in a large microwave safe dish. Microwave on high for 2 minutes.
UPDATE: Tonight I mixed power oatmeal for a week. This makes about 10 servings:
2 3/4 cup(s) uncooked old fashioned oats
7 Tbsp wheat germ
7 Tbsp ground flax seed meal
10 Tbsp unpacked brown sugar
10 Tbsp non-fat instant dry powdered milk
7 piece(s) crystallized ginger
1/4 cup(s) almonds, chopped
1/4 tsp salt
1 Tbsp ground cinnamon
Combine all ingredients and mix well. Keep in refrigerator in an airtight container until ready to use.
To prepare a single serving: Mix 1/2 cup of mix with 1 teaspoon oil and 1 1/2 cups water. Microwave for 2.5 minutes on high.
Thursday, January 21, 2010
Lentil Spaghetti Sauce
This is another great use for lentils. This sauce comes out very substantial. You can use canned cooked lentils if that's what you have. Just don't cook it for as long. And what kid does not love spaghetti? My kids will consume a good serving (or more) of vegetable protein when eating spaghetti topped with this sauce. Pair it with whole wheat noodles, and you've got power pasta that rivals the nutritional value and flavor of the likes of Cannoli Joe's Marathon Penne (yum).
Sometimes I just have some cooked (or canned) chickpeas laying around... When I find myself in that situation, I'll throw the chickpeas in the sauce, and omit (or not) the lentils, for a nice variation.
Lentil Spaghetti Sauce
3 tablespoons olive oil
2 cups onion, finely chopped
3 garlic cloves, minced
1 bell pepper of any color, diced
10 oz sliced mushrooms
2 large carrots, shredded
1 28-oz can tomatoes
2 tablespoons tomato paste
1/4 cup dry lentils
1/2 cup water
1 tablespoon honey
handful of fresh basil and/or oregano, chopped
salt and pepper to taste
1- Heat olive oil in large pot. Add onions and cook on medium heat for 3-5 minutes.
2- Add garlic, peppers, carrots and mushrooms. Continue cooking on medium heat for 8 minutes, or until tender.
3- Add tomatoes, tomato paste, lentils and water, and simmer on low for about 20 minutes, or until lentils are tender. Or, if you are using cooked lentils, omit the water and proceed with the next step.
4- Add honey, herbs, salt and pepper.
5- Process in blender (I use my immerson blender) to desired degree of chunkiness. I prefer it kind of chunky.
Sometimes I just have some cooked (or canned) chickpeas laying around... When I find myself in that situation, I'll throw the chickpeas in the sauce, and omit (or not) the lentils, for a nice variation.
Lentil Spaghetti Sauce
3 tablespoons olive oil
2 cups onion, finely chopped
3 garlic cloves, minced
1 bell pepper of any color, diced
10 oz sliced mushrooms
2 large carrots, shredded
1 28-oz can tomatoes
2 tablespoons tomato paste
1/4 cup dry lentils
1/2 cup water
1 tablespoon honey
handful of fresh basil and/or oregano, chopped
salt and pepper to taste
1- Heat olive oil in large pot. Add onions and cook on medium heat for 3-5 minutes.
2- Add garlic, peppers, carrots and mushrooms. Continue cooking on medium heat for 8 minutes, or until tender.
3- Add tomatoes, tomato paste, lentils and water, and simmer on low for about 20 minutes, or until lentils are tender. Or, if you are using cooked lentils, omit the water and proceed with the next step.
4- Add honey, herbs, salt and pepper.
5- Process in blender (I use my immerson blender) to desired degree of chunkiness. I prefer it kind of chunky.
Black Bean Brownies
I love this black bean brownie recipe from the Meal Makeover Moms. I have to say, it is pretty perfect the way it is from a culinary standpoint. But, it has too many eggs for my allergic Gabi. He can tolerate about 1/6 of an egg at a time, so I made a few tweaks. The result is a good compromise that Dan, Gabi and Daniela love.
If you don't have an egg allergy to deal with, I highly recommend you stick with the Meal Makeover Moms' recipe. Here's my less egg-y version:
Black Bean Brownies
One 15 ½-ounce can black beans, drained and rinsed very well
1 large egg
1 tablespoon cornstarch
1 tablespoon ground flaxseed
4 tablespoons canola oil
2 tablespoons water
3/4 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch salt
1/2 cup mini chocolate chips, divided
1. Preheat the oven to 350°F. Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside.
2. Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the the rest of the ingredients, except the chocolate chips, and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are broken up a bit.
3. Pour the batter into the prepared baking dish and sprinkle the top with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing.
If you don't have an egg allergy to deal with, I highly recommend you stick with the Meal Makeover Moms' recipe. Here's my less egg-y version:
Black Bean Brownies
One 15 ½-ounce can black beans, drained and rinsed very well
1 large egg
1 tablespoon cornstarch
1 tablespoon ground flaxseed
4 tablespoons canola oil
2 tablespoons water
3/4 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch salt
1/2 cup mini chocolate chips, divided
1. Preheat the oven to 350°F. Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside.
2. Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the the rest of the ingredients, except the chocolate chips, and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are broken up a bit.
3. Pour the batter into the prepared baking dish and sprinkle the top with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing.
Monday, January 11, 2010
Enchilada Casserole
Inspired by the yummiest enchilada casserole from Casa de Luz...
Enchilada Casserole
2 sweet potatoes, shredded
1 large baking potato, shredded
3 tablespoons olive oil, divided
salt and pepper, to taste
1 t cumin
2 cups cooked (or canned) chickpeas
6-8 tablespoons water
3 cloves garlic
18 thin corn tortillas
2 cups vegetable stock (Central Market Organics veg stock works best for this)
1/2 cup feta cheese, crumbled
1- Preheat oven to 375. Toss the shredded potato and sweet potatoes with 1 tablespoon olive oil, cumin, salt and pepper. Spread on baking sheet, cover loosely with foil and bake for about 35 minutes, tossing the mixture halfway through the baking to prevent sticking. Remove from oven, cool on cooling rack and set aside.
2- Puree chickpeas with 2 tablespoons olive oil, garlic, and enough of the water to make a creamy mixture, the consistency of a thin paste. Add to potato mixture and toss to combine well.
3- Grease a 9x13 baking sheet and pour some vegetable stock in the bottom.
4- Cover the bottom of a pan with about 1" of vegetable stock and bring to a simmer. Submerge a corn tortilla in the simmering stock and let it float in the simmering liquid for about 30 seconds. Remove with a slotted spoon and place in the bottom of the baking sheet. Repeat with 5 more tortillas, arranging them as a layer on the baking sheet. You will have to add more stock to the pan, after simmering 4-5 of the tortillas, to bring it back to the 1" level.
5- Spread half of the potato mixture over the tortilla layer.
6- Repeat steps 4 and 5, and repeat step 4 again. You should now have 2 layers of potatoes sandwiched between 3 layers of tortillas. Cover casserole tightly with foil.
7- Heat oven to 350 and bake casserole covered for 35 minutes. Remove from oven, sprinkle with feta cheese and serve with cilantro pesto.
Nutrition Facts
Yield 8 servings
Serving Size 323 g
Calories 426
Calories from Fat 89
Total Fat 9.9g 15%
Saturated Fat 2.0g 10%
Cholesterol 3mg 1%
Sodium 549mg 23%
Total Carbohydrates 68.8g 23%
Dietary Fiber 14.4g 58%
Sugars 8.6g
Protein 18.4g
Vitamin A 112% • Vitamin C 28%
Calcium 15% • Iron 26%
Nutrition Grade A
* Based on a 2000 calorie diet
Enchilada Casserole
2 sweet potatoes, shredded
1 large baking potato, shredded
3 tablespoons olive oil, divided
salt and pepper, to taste
1 t cumin
2 cups cooked (or canned) chickpeas
6-8 tablespoons water
3 cloves garlic
18 thin corn tortillas
2 cups vegetable stock (Central Market Organics veg stock works best for this)
1/2 cup feta cheese, crumbled
1- Preheat oven to 375. Toss the shredded potato and sweet potatoes with 1 tablespoon olive oil, cumin, salt and pepper. Spread on baking sheet, cover loosely with foil and bake for about 35 minutes, tossing the mixture halfway through the baking to prevent sticking. Remove from oven, cool on cooling rack and set aside.
2- Puree chickpeas with 2 tablespoons olive oil, garlic, and enough of the water to make a creamy mixture, the consistency of a thin paste. Add to potato mixture and toss to combine well.
3- Grease a 9x13 baking sheet and pour some vegetable stock in the bottom.
4- Cover the bottom of a pan with about 1" of vegetable stock and bring to a simmer. Submerge a corn tortilla in the simmering stock and let it float in the simmering liquid for about 30 seconds. Remove with a slotted spoon and place in the bottom of the baking sheet. Repeat with 5 more tortillas, arranging them as a layer on the baking sheet. You will have to add more stock to the pan, after simmering 4-5 of the tortillas, to bring it back to the 1" level.
5- Spread half of the potato mixture over the tortilla layer.
6- Repeat steps 4 and 5, and repeat step 4 again. You should now have 2 layers of potatoes sandwiched between 3 layers of tortillas. Cover casserole tightly with foil.
7- Heat oven to 350 and bake casserole covered for 35 minutes. Remove from oven, sprinkle with feta cheese and serve with cilantro pesto.
Nutrition Facts
Yield 8 servings
Serving Size 323 g
Calories 426
Calories from Fat 89
Total Fat 9.9g 15%
Saturated Fat 2.0g 10%
Cholesterol 3mg 1%
Sodium 549mg 23%
Total Carbohydrates 68.8g 23%
Dietary Fiber 14.4g 58%
Sugars 8.6g
Protein 18.4g
Vitamin A 112% • Vitamin C 28%
Calcium 15% • Iron 26%
Nutrition Grade A
* Based on a 2000 calorie diet
Sunday, January 10, 2010
Breakfast Smoothie
Assembling the ingredients the night before and blending in the morning allows the frozen fruit to thaw a bit. This makes the smoothie creamier and easier to blend without having to add more milk. Alton Brown does this, and I love that trick.
Feel free to play with different combinations of frozen fruit. You can also add a tablespoon of peanut butter and a splash of chocolate syrup for an extra special boost of nutrition.
Breakfast Smoothie
2 cups fat-free milk
1 cup fat-free yogurt
1 ripe banana
4 oz frozen strawberries
4 oz frozen mango chunks
1 tablespoon oil
1 tablespoon honey
1 pinch cinnamon
Put all ingredients in blender jar and refrigerate overnight. Blend in the morning.
Nutrition Facts
Yields 3 servings
Serving Size 371 g
Calories 236
Calories from Fat 45
Total Fat 5.0g 8%
Saturated Fat 0.8g 4%
Trans Fat 0.0g
Cholesterol 5mg 2%
Sodium 133mg 6%
Total Carbohydrates 39.1g 13%
Dietary Fiber 2.5g 10%
Sugars 33.2g
Protein 10.8g
Vitamin A 13% • Vitamin C 49%
Calcium 38% • Iron 3%
Nutrition Grade A
* Based on a 2000 calorie diet
Feel free to play with different combinations of frozen fruit. You can also add a tablespoon of peanut butter and a splash of chocolate syrup for an extra special boost of nutrition.
Breakfast Smoothie
2 cups fat-free milk
1 cup fat-free yogurt
1 ripe banana
4 oz frozen strawberries
4 oz frozen mango chunks
1 tablespoon oil
1 tablespoon honey
1 pinch cinnamon
Put all ingredients in blender jar and refrigerate overnight. Blend in the morning.
Nutrition Facts
Yields 3 servings
Serving Size 371 g
Calories 236
Calories from Fat 45
Total Fat 5.0g 8%
Saturated Fat 0.8g 4%
Trans Fat 0.0g
Cholesterol 5mg 2%
Sodium 133mg 6%
Total Carbohydrates 39.1g 13%
Dietary Fiber 2.5g 10%
Sugars 33.2g
Protein 10.8g
Vitamin A 13% • Vitamin C 49%
Calcium 38% • Iron 3%
Nutrition Grade A
* Based on a 2000 calorie diet
Slow-Cooker Spinach-Artichoke Dip
Spinach-Artichoke dip is, hands-down, my favorite warm dip. I think it makes an excellent appetizer or entree. I love tossing the leftovers with pasta.
The slow-cooker spinach goo recipe from the Meal Makeover Moms blog inspired me to add in a few modifications and turn it into a slow-cooker version of the dip. I replaced the eggs with a couple of tablespoons of oil (because my son is allergic to eggs), and replaced the cheddar cheese with Gruyere.
This came in handy one early Sunday morning, when I found myself with a tub of cottage cheese that needed to be used ASAP. It all went into the slow-cooker in 5 minutes, and lunch was ready when we got back home from church.
This recipe is suitable for a 4-qt slow-cooker.
Slow-Cooker Spinach-Artichoke Dip
2 tablespoons canola oil
16 ounces 1% cottage cheese
10 ounces frozen spinach, thawed, drained and squeezed dry
1 cup frozen artichoke quarters, thawed
1 ½ cups Gruyere cheese
½ cup grated Parmesan cheese
¼ cup all-purpose flour
¼ teaspoon black pepper
Put all ingredients in greased slow-cooker insert. Cook on low for 3-4 hours.
Nutrition Facts
Yields 8 servings
Serving Size 127 g (about 3/4 cup)
Calories 217
Calories from Fat 122
Total Fat 13.6g 21%
Saturated Fat 6.5g 33%
Trans Fat 0.0g
Cholesterol 32mg 11%
Sodium 485mg 20%
Total Carbohydrates 6.9g 2%
Dietary Fiber 0.9g 4%
Sugars 0.5g
Protein 16.9g
Vitamin A 72% • Vitamin C 17%
Calcium 30% • Iron 8%
Nutrition Grade B
* Based on a 2000 calorie diet
The slow-cooker spinach goo recipe from the Meal Makeover Moms blog inspired me to add in a few modifications and turn it into a slow-cooker version of the dip. I replaced the eggs with a couple of tablespoons of oil (because my son is allergic to eggs), and replaced the cheddar cheese with Gruyere.
This came in handy one early Sunday morning, when I found myself with a tub of cottage cheese that needed to be used ASAP. It all went into the slow-cooker in 5 minutes, and lunch was ready when we got back home from church.
This recipe is suitable for a 4-qt slow-cooker.
Slow-Cooker Spinach-Artichoke Dip
2 tablespoons canola oil
16 ounces 1% cottage cheese
10 ounces frozen spinach, thawed, drained and squeezed dry
1 cup frozen artichoke quarters, thawed
1 ½ cups Gruyere cheese
½ cup grated Parmesan cheese
¼ cup all-purpose flour
¼ teaspoon black pepper
Put all ingredients in greased slow-cooker insert. Cook on low for 3-4 hours.
Nutrition Facts
Yields 8 servings
Serving Size 127 g (about 3/4 cup)
Calories 217
Calories from Fat 122
Total Fat 13.6g 21%
Saturated Fat 6.5g 33%
Trans Fat 0.0g
Cholesterol 32mg 11%
Sodium 485mg 20%
Total Carbohydrates 6.9g 2%
Dietary Fiber 0.9g 4%
Sugars 0.5g
Protein 16.9g
Vitamin A 72% • Vitamin C 17%
Calcium 30% • Iron 8%
Nutrition Grade B
* Based on a 2000 calorie diet
Wednesday, January 6, 2010
Vegetarian Pi~non
Feliz Dia de Reyes! Today is Three Kings Day, a huge holiday in Puerto Rico. It is only fitting that I reincarnated some leftovers from earlier this week to stand in for the traditional meat of one of my favorite childhood casseroles, pi~non.
Irony: The root of the word "reincarnate" is the Latin word for "meat".
Vegetarian Pi~non
2 boxes Goya ripe plantain slices
1 can French cut green beans
3 cups leftover Sweet & Hearty Red Kidney Bean Stew
2 egg yolks
1 tablespoon cornstarch
4 tablespoons fat-free milk
pinch of salt and pepper
1- Preheat oven to 375.
2- In greased 7 x 11 baking dish, layer the following: 1 box plantain slices, 1/2 can green beans, bean stew, green beans, 1 box plantain slices.
3- Whisk egg yolks, cornstarch, milk, salt and pepper. Pour egg mixture over casserole.
4- Bake uncovered for 35 minutes, or until egg mixture is set and slightly golden.
5- Remove from oven and let sit for 10 minutes.
Irony: The root of the word "reincarnate" is the Latin word for "meat".
Vegetarian Pi~non
2 boxes Goya ripe plantain slices
1 can French cut green beans
3 cups leftover Sweet & Hearty Red Kidney Bean Stew
2 egg yolks
1 tablespoon cornstarch
4 tablespoons fat-free milk
pinch of salt and pepper
1- Preheat oven to 375.
2- In greased 7 x 11 baking dish, layer the following: 1 box plantain slices, 1/2 can green beans, bean stew, green beans, 1 box plantain slices.
3- Whisk egg yolks, cornstarch, milk, salt and pepper. Pour egg mixture over casserole.
4- Bake uncovered for 35 minutes, or until egg mixture is set and slightly golden.
5- Remove from oven and let sit for 10 minutes.
Homemade Black Bean Burger
Twana, this one is for you, my friend!
This recipe is inspired by this one from Cooking Light and themes from the yummiest veggie burger on Earth, the one from Houston's Steakhouse. I took the best of what I learned from both and created these. Do not be intimidated by obscure ingredients, such as hoisin sauce or liquid smoke. They are readily available in the store (in the Asian foods and ketchup aisles, respectively). They are good items to have, but regular bbq sauce will work for the combination of hoisin and liquid smoke in a pinch.
I like to make them in large batches to freeze and have available for quick lunch packing on work days.
Homemade Black Bean Burger
1 (2-ounce) hamburger bun, torn into pieces
3 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup coarsely chopped onion
10 oz sliced mushrooms
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped canned beets
1 (15.25-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon chili powder
1/2 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 teaspoon liquid smoke
1 large egg, lightly beaten
2 tablespoons hoisin sauce
1/4 cup vegetable stock
1. Preheat oven to 350.
2. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
3. Heat oil in a large pan. Saute garlic and onion until lightly browned, about 5 minutes on medium heat.
4. Add mushrooms, carrots and beets and saute until soft, about 8 minutes.
5. Combine cooked veggies, beans, chili powder, oregano, salt, lime rind, and liquid smoke in food processor. Pulse 8 times or until mixture looks coarsely chopped. Scrape bean mixture into bowl with breadcrumbs. Add egg and hoisin sauce. Mix well until all ingredients are fully combined. I like to use my hands for this.
6. With moistened hands, divide bean mixture into 6-8 equal portions, shaping each into a 4-inch patty. Place patties on a greased baking sheet.
7. Pour vegetable stock on top of patties. Cover with foil, and bake for 25 minutes.
8. Remove from oven, uncover, and let cool on a cooling rack.
9. Grill as you would a regular burger or freeze.
This recipe is inspired by this one from Cooking Light and themes from the yummiest veggie burger on Earth, the one from Houston's Steakhouse. I took the best of what I learned from both and created these. Do not be intimidated by obscure ingredients, such as hoisin sauce or liquid smoke. They are readily available in the store (in the Asian foods and ketchup aisles, respectively). They are good items to have, but regular bbq sauce will work for the combination of hoisin and liquid smoke in a pinch.
I like to make them in large batches to freeze and have available for quick lunch packing on work days.
Homemade Black Bean Burger
1 (2-ounce) hamburger bun, torn into pieces
3 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup coarsely chopped onion
10 oz sliced mushrooms
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped canned beets
1 (15.25-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon chili powder
1/2 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 teaspoon liquid smoke
1 large egg, lightly beaten
2 tablespoons hoisin sauce
1/4 cup vegetable stock
1. Preheat oven to 350.
2. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
3. Heat oil in a large pan. Saute garlic and onion until lightly browned, about 5 minutes on medium heat.
4. Add mushrooms, carrots and beets and saute until soft, about 8 minutes.
5. Combine cooked veggies, beans, chili powder, oregano, salt, lime rind, and liquid smoke in food processor. Pulse 8 times or until mixture looks coarsely chopped. Scrape bean mixture into bowl with breadcrumbs. Add egg and hoisin sauce. Mix well until all ingredients are fully combined. I like to use my hands for this.
6. With moistened hands, divide bean mixture into 6-8 equal portions, shaping each into a 4-inch patty. Place patties on a greased baking sheet.
7. Pour vegetable stock on top of patties. Cover with foil, and bake for 25 minutes.
8. Remove from oven, uncover, and let cool on a cooling rack.
9. Grill as you would a regular burger or freeze.
Monday, January 4, 2010
Very Very Skinny and Easy Tres Leches Cake
No meat substitutions going on here. But, this one is a real crowd-pleaser.
Very Very Skinny and Easy Tres Leches Cake
1 box Betty Crocker Golden Vanilla cake
3/4 cup Egg Beaters
water
zest of 1 lemon
1 small can sweetened condensed milk
1 can low fat evaporated milk
1 cup 2% milk
1 teaspoon vanilla
1 small container fat-free Cool Whip
1- Prepare the cake on a 9x13 pan, following the package directions, with the following substitutions/additions: Egg Beaters instead of the eggs, and water instead of oil (I think the box calls for 1 1/2 c water and 1/3 c oil, so just add 1 1/2 cup + 1/3 cup water and no oil). After everything is mixed, add the lemon zest. Bake. Cool cake completely in the pan. Poke the cake through with a fork so that the sauce is absorbed.
2- In a large bowl (I like to use a 4-cup Pyrex measuring cup) whisk the condensed milk, the can of evaporated milk, and enough 2% milk to make about 3 1/2 cups of sauce. Add vanilla. Whisk everything well. Pour sauce over cake. Cover and chill for 8 hours. Spread Cool Whip on top.
Very Very Skinny and Easy Tres Leches Cake
1 box Betty Crocker Golden Vanilla cake
3/4 cup Egg Beaters
water
zest of 1 lemon
1 small can sweetened condensed milk
1 can low fat evaporated milk
1 cup 2% milk
1 teaspoon vanilla
1 small container fat-free Cool Whip
1- Prepare the cake on a 9x13 pan, following the package directions, with the following substitutions/additions: Egg Beaters instead of the eggs, and water instead of oil (I think the box calls for 1 1/2 c water and 1/3 c oil, so just add 1 1/2 cup + 1/3 cup water and no oil). After everything is mixed, add the lemon zest. Bake. Cool cake completely in the pan. Poke the cake through with a fork so that the sauce is absorbed.
2- In a large bowl (I like to use a 4-cup Pyrex measuring cup) whisk the condensed milk, the can of evaporated milk, and enough 2% milk to make about 3 1/2 cups of sauce. Add vanilla. Whisk everything well. Pour sauce over cake. Cover and chill for 8 hours. Spread Cool Whip on top.
Creamy Tomato Basil Soup
I don't care what they say, you CAN make soup with vegetable stock instead of chicken stock. My favorite brands of vegetable stock are Kitchen Basics and Central Market Organics.
You can simmer the ingredients for 30 minutes on low heat on the stove if you don't have a slow-cooker. This recipe is best suited for a 4-quart slow cooker.
Creamy Tomato Basil Soup
3 red bell peppers
2 T extra-virgin olive oil
3 cloves garlic, coarsely chopped
1 28-oz can crushed fire-roasted tomatoes
2 cups vegetable stock
2 cups canned white beans or garbanzos, rinsed
3 leveled tablespoons brown sugar
1 bunch fresh basil, coarsely chopped
1/2 cup half-and-half
salt and pepper to taste
1- Pre-heat broiler as high as it will go and place rack close to the element.
2- Slice peppers in half and remove the seeds and cores. Place skin side up on a cookie sheet and broil until the skins are black (8-10 minutes). Place peppers in a bowl and cover bowl with wrap. Let steam in bowl for 15 minutes. Peel charred skin off peppers (they come off pretty easily under cold running water). Discard charred skins, but keep the lovely peppers.
3- Place oil, garlic, peppers, tomatoes, stock, beans and sugar in slow cooker. Cook on low for 8 hours.
4- Add basil and half-and-half, and puree. Season w/salt & pepper as needed.
You can simmer the ingredients for 30 minutes on low heat on the stove if you don't have a slow-cooker. This recipe is best suited for a 4-quart slow cooker.
Creamy Tomato Basil Soup
3 red bell peppers
2 T extra-virgin olive oil
3 cloves garlic, coarsely chopped
1 28-oz can crushed fire-roasted tomatoes
2 cups vegetable stock
2 cups canned white beans or garbanzos, rinsed
3 leveled tablespoons brown sugar
1 bunch fresh basil, coarsely chopped
1/2 cup half-and-half
salt and pepper to taste
1- Pre-heat broiler as high as it will go and place rack close to the element.
2- Slice peppers in half and remove the seeds and cores. Place skin side up on a cookie sheet and broil until the skins are black (8-10 minutes). Place peppers in a bowl and cover bowl with wrap. Let steam in bowl for 15 minutes. Peel charred skin off peppers (they come off pretty easily under cold running water). Discard charred skins, but keep the lovely peppers.
3- Place oil, garlic, peppers, tomatoes, stock, beans and sugar in slow cooker. Cook on low for 8 hours.
4- Add basil and half-and-half, and puree. Season w/salt & pepper as needed.
Quinoa Chickpea Taco Filling
Try these if you are in the mood for chicken tacos.
Because of its granular consistency and the fact that it is a complete protein, quinoa makes a great stand-in for lean ground beef or turkey in tacos. The combination of corn and garbanzo beans adds more protein, just in case you didn't get enough with the quinoa. For more variety you could also use lentils, peas, corn, or beans instead of the chickpeas. This filling is also good in enchiladas, burritos, chimichangas, sloppy joes, etc.
I prefer my tacos on soft corn tortillas, with lettuce, tomatoes, and a little sour cream.
Quinoa Chickpea Taco Filling
1 cup quinoa
1/2 tablespoon extra-virgin olive oil
1 large onion, diced
2 cloves garlic, chopped
1 large carrot, shredded
1 cup water
1 cup vegetable broth
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
2 tablespoons salsa
1 cup garbanzo beans
1/2 cup corn kernels
1/2 tablespoon extra virgin olive oil
1/2 cup crumbled feta cheese
salt and pepper to taste
1- Rinse the quinoa on a strainer under running cold water for a couple of minutes. This is very important. Quinoa grains are covered with some kind of natural insect repellent, and that coating can be bitter if not removed before cooking. I rinsed mine on a fine strainer with the water sprayer on my sink and the resulting dish was not bitter at all.
2- In medium pot, heat oil and sautee onion and garlic for 5 minutes on medium-low heat. Add carrot and continue to sautee for another 5 minutes, or until the carrot is tender.
3- Add quinoa, water, broth, salsa, cumin, and paprika. Simmer covered for 20 minutes on med-low heat, until all the liquid is absorbed.
4- Toss in the garbanzos, corn, oil, and cheese. Mix well.
Nutrition Facts
Serving Size 59 g (about 1/4 cup)
Calories 146
Calories from Fat 35
Total Fat 3.9g 6%
Saturated Fat 1.2g 6%
Cholesterol 6mg 2%
Sodium 92mg 4%
Total Carbohydrates 22.0g 7%
Dietary Fiber 4.3g 17%
Sugars 2.9g
Protein 6.5g
Vitamin A 1% • Vitamin C 3%
Calcium 6% • Iron 10%
Nutrition Grade A
* Based on a 2000 calorie diet
Because of its granular consistency and the fact that it is a complete protein, quinoa makes a great stand-in for lean ground beef or turkey in tacos. The combination of corn and garbanzo beans adds more protein, just in case you didn't get enough with the quinoa. For more variety you could also use lentils, peas, corn, or beans instead of the chickpeas. This filling is also good in enchiladas, burritos, chimichangas, sloppy joes, etc.
I prefer my tacos on soft corn tortillas, with lettuce, tomatoes, and a little sour cream.
Quinoa Chickpea Taco Filling
1 cup quinoa
1/2 tablespoon extra-virgin olive oil
1 large onion, diced
2 cloves garlic, chopped
1 large carrot, shredded
1 cup water
1 cup vegetable broth
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
2 tablespoons salsa
1 cup garbanzo beans
1/2 cup corn kernels
1/2 tablespoon extra virgin olive oil
1/2 cup crumbled feta cheese
salt and pepper to taste
1- Rinse the quinoa on a strainer under running cold water for a couple of minutes. This is very important. Quinoa grains are covered with some kind of natural insect repellent, and that coating can be bitter if not removed before cooking. I rinsed mine on a fine strainer with the water sprayer on my sink and the resulting dish was not bitter at all.
2- In medium pot, heat oil and sautee onion and garlic for 5 minutes on medium-low heat. Add carrot and continue to sautee for another 5 minutes, or until the carrot is tender.
3- Add quinoa, water, broth, salsa, cumin, and paprika. Simmer covered for 20 minutes on med-low heat, until all the liquid is absorbed.
4- Toss in the garbanzos, corn, oil, and cheese. Mix well.
Nutrition Facts
Serving Size 59 g (about 1/4 cup)
Calories 146
Calories from Fat 35
Total Fat 3.9g 6%
Saturated Fat 1.2g 6%
Cholesterol 6mg 2%
Sodium 92mg 4%
Total Carbohydrates 22.0g 7%
Dietary Fiber 4.3g 17%
Sugars 2.9g
Protein 6.5g
Vitamin A 1% • Vitamin C 3%
Calcium 6% • Iron 10%
Nutrition Grade A
* Based on a 2000 calorie diet
Saturday, January 2, 2010
Lentilburger Macaroni & Cheese
This is my answer to meatless hamburger macaroni and cheese, which rates high among kids. My two kids paid me the highest compliment by requesting I put the leftovers in their lunch boxes. :)
Both cheese and tomatoes have a high umami factor, which makes this dish have that stick-to-the-ribs feel.
Lentilburger Macaroni & Cheese
1/4 cup brown lentils
3/4 cup canned diced tomatoes
2 cloves garlic
2 springs of fresh oregano
1 1/2 cup fat-free milk
2 tablespoons flour
4 oz lowfat American cheese
1 cup shredded sharp cheddar
1/4 cup feta cheese
1/4 cup parmesan cheese
1 lb spiral shaped pasta
1 cup frozen peas
salt and pepper to taste
1- Prepare lentil sauce: Boil the lentils in water until tender for about 20 minutes. Drain, and return to pan. Add tomatoes, garlic, and leaves from oregano leaves. Continue cooking on low for another 5-8 minutes. Salt and pepper to taste. Set aside.
2- Prepare cheese sauce: Whisk milk and flour together and cook until thick (I do this in the microwave - cook on high for 3 minutes, stirring every minute). Add cheeses and stir until smooth. Salt and pepper to taste. Set aside.
3- Boil pasta until tender. Add peas about 1 minute before draining.
4- Mix pasta and sauces in a large serving bowl. Top with some more Parmesan cheese.
Nutrition Facts
Serving Size 121 g
Calories 237
Calories from Fat 70
Total Fat 7.8g 12%
Saturated Fat 4.4g 22%
Cholesterol 50mg 17%
Sodium 278mg 12%
Total Carbohydrates 29.1g 10%
Dietary Fiber 2.1g 8%
Sugars 3.4g
Protein 12.6g
Vitamin A 13% • Vitamin C 5%
Calcium 21% • Iron 11%
Nutrition Grade B
* Based on a 2000 calorie diet
Both cheese and tomatoes have a high umami factor, which makes this dish have that stick-to-the-ribs feel.
Lentilburger Macaroni & Cheese
1/4 cup brown lentils
3/4 cup canned diced tomatoes
2 cloves garlic
2 springs of fresh oregano
1 1/2 cup fat-free milk
2 tablespoons flour
4 oz lowfat American cheese
1 cup shredded sharp cheddar
1/4 cup feta cheese
1/4 cup parmesan cheese
1 lb spiral shaped pasta
1 cup frozen peas
salt and pepper to taste
1- Prepare lentil sauce: Boil the lentils in water until tender for about 20 minutes. Drain, and return to pan. Add tomatoes, garlic, and leaves from oregano leaves. Continue cooking on low for another 5-8 minutes. Salt and pepper to taste. Set aside.
2- Prepare cheese sauce: Whisk milk and flour together and cook until thick (I do this in the microwave - cook on high for 3 minutes, stirring every minute). Add cheeses and stir until smooth. Salt and pepper to taste. Set aside.
3- Boil pasta until tender. Add peas about 1 minute before draining.
4- Mix pasta and sauces in a large serving bowl. Top with some more Parmesan cheese.
Nutrition Facts
Serving Size 121 g
Calories 237
Calories from Fat 70
Total Fat 7.8g 12%
Saturated Fat 4.4g 22%
Cholesterol 50mg 17%
Sodium 278mg 12%
Total Carbohydrates 29.1g 10%
Dietary Fiber 2.1g 8%
Sugars 3.4g
Protein 12.6g
Vitamin A 13% • Vitamin C 5%
Calcium 21% • Iron 11%
Nutrition Grade B
* Based on a 2000 calorie diet
Sweet & Hearty Red Kidney Bean Stew
Happy New Year, everyone!
The recipe for Sweet & Hearty Beef Stew from the Meal Makeover Moms blog caught my eye. I love the sweet and sour factor of the maple syrup / apple cider vinegar combo and the simple combination of stew veggies. As if that wasn't enticing enough, the stew is very simple to make and it is work night friendly (cooks in the crockpot). I thought it would be a perfect candidate for that most straightforward of protein substitutions: beans.
I used partially cooked red kidney beans (20 minutes in the pressure cooker) but you can use canned beans. I upped the umami factor of the dish by adding some low-sodium soy sauce as a finish. Just because I was home all day when I made this, I served this with freshly baked homemade whole wheat rolls.
This recipe is best suited for a 6-quart slow cooker.
Sweet & Hearty Red Kidney Bean Stew
8 ounces presliced mushrooms
4 cups red kidney beans, cooked (canned OK)
2 large potatoes, peeled and cut into large chunks
1 16-ounce bag baby carrots
1 8-ounce can tomato sauce
1/3 cup pure maple syrup
2 tablespoons cider vinegar
1/2 teaspoon salt
1 cup frozen peas
2 tablespoons low-sodium soy sauce
Nutrition Facts
Serving Size 226 g
Calories 306
Calories from Fat 8
Total Fat 0.9g 1%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 395mg 16%
Total Carbohydrates 60.0g 20%
Dietary Fiber 13.1g 52%
Sugars 10.9g
Protein 16.8g
Vitamin A 111% • Vitamin C 32%
Calcium 8% • Iron 30%
Nutrition Grade A
* Based on a 2000 calorie diet
The recipe for Sweet & Hearty Beef Stew from the Meal Makeover Moms blog caught my eye. I love the sweet and sour factor of the maple syrup / apple cider vinegar combo and the simple combination of stew veggies. As if that wasn't enticing enough, the stew is very simple to make and it is work night friendly (cooks in the crockpot). I thought it would be a perfect candidate for that most straightforward of protein substitutions: beans.
I used partially cooked red kidney beans (20 minutes in the pressure cooker) but you can use canned beans. I upped the umami factor of the dish by adding some low-sodium soy sauce as a finish. Just because I was home all day when I made this, I served this with freshly baked homemade whole wheat rolls.
This recipe is best suited for a 6-quart slow cooker.
Sweet & Hearty Red Kidney Bean Stew
8 ounces presliced mushrooms
4 cups red kidney beans, cooked (canned OK)
2 large potatoes, peeled and cut into large chunks
1 16-ounce bag baby carrots
1 8-ounce can tomato sauce
1/3 cup pure maple syrup
2 tablespoons cider vinegar
1/2 teaspoon salt
1 cup frozen peas
2 tablespoons low-sodium soy sauce
1. Place the mushrooms in the bottom of a slow cooker. Top with the beans, potatoes and carrots. Pour the tomato sauce, maple syrup, and vinegar over the top and sprinkle with the salt. Cover and cook on low for 8 hours.
2. When done, stir in the peas and soy sauce. Heat for another 5 minutes or until peas are heated through.
Nutrition Facts
Serving Size 226 g
Calories 306
Calories from Fat 8
Total Fat 0.9g 1%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 395mg 16%
Total Carbohydrates 60.0g 20%
Dietary Fiber 13.1g 52%
Sugars 10.9g
Protein 16.8g
Vitamin A 111% • Vitamin C 32%
Calcium 8% • Iron 30%
Nutrition Grade A
* Based on a 2000 calorie diet
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