I added the vegetarian meat crumbles when adding the beans and tomatoes (used Morning Star brand), and used 1/2 onion instead a whole one. I also didn't add the chili powder. A good winter food. Original recipe below.
Oil to saute
1 clove garlic, crushed
2 small green peppers, sliced
1 large onion, sliced
2 tsp chili powder
1 tsp cumin
1/2 tsp red pepper flakes
1 tsp oregano
1 (15-oz) can kidney beans
1 (28-oz) can crushed tomatoes
Heat small amount of oil. Saute garlic, green peppers and onion until soft but not brown. Add chili powder, cumin and red pepper flakes. Stir for 1 minute. Add oregano and cook for 3 minutes. Add beans and tomatoes. Simmer for 10-15 minutes.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
Monday, January 17, 2011
Microwave Mushroom Risotto
The note to the recipe says that it is very easy to make, and doesn't require the constant stirring that risotto usually requires. Very true, this was very good and easy to make. The note also says you can substitute other sauteed vegetables for the mushrooms or omit veggies altogether. I made this as is.
8 oz. mushrooms, sliced
Pinch salt
A splash of white wine or Marsala
3 cloves garlic, minced
2 T. olive oil
1 T. butter
1/2 small onion, minced
1 cup arborio rice
3 cups liquid (veggie broth, water, some wine, etc.) [I used water]
1/4 cups or more grated Parmesan cheese
Chopped parsley or other chopped herbs
Salt and pepper to taste
Saute the mushrooms in 1 tablespoon of the olive oil (you can use butter instead). Sprinkle with a pinch of salt and saute until the mushrooms give up most of their juices. Add the splash of wine or Marsala and cook until most of the liquid is cooked away. Stir in the minced garlic and cook for another minute or two. Set the mixture aside.
Melt the remaining oil and butter for 1 minute in the microwave in a large microwavable bowl. [Cover bowl so it doesn't splatter]. Stir in onion and heat on high for 3 minutes or until onion is translucent. Stir in rice and microwave for another minute on high. Add all liquid and heat for 9 minutes on high. Stir. Heat for approximately 9 more minutes and stir again. Most of the liquid will be absorbed at this point, but the risotto will still be a but soupy. If it is dry, add a little more liquid. Stir in the mushrooms, the cheese and parsley or other herbs. Let stand, covered, for 5 minutes before serving.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
8 oz. mushrooms, sliced
Pinch salt
A splash of white wine or Marsala
3 cloves garlic, minced
2 T. olive oil
1 T. butter
1/2 small onion, minced
1 cup arborio rice
3 cups liquid (veggie broth, water, some wine, etc.) [I used water]
1/4 cups or more grated Parmesan cheese
Chopped parsley or other chopped herbs
Salt and pepper to taste
Saute the mushrooms in 1 tablespoon of the olive oil (you can use butter instead). Sprinkle with a pinch of salt and saute until the mushrooms give up most of their juices. Add the splash of wine or Marsala and cook until most of the liquid is cooked away. Stir in the minced garlic and cook for another minute or two. Set the mixture aside.
Melt the remaining oil and butter for 1 minute in the microwave in a large microwavable bowl. [Cover bowl so it doesn't splatter]. Stir in onion and heat on high for 3 minutes or until onion is translucent. Stir in rice and microwave for another minute on high. Add all liquid and heat for 9 minutes on high. Stir. Heat for approximately 9 more minutes and stir again. Most of the liquid will be absorbed at this point, but the risotto will still be a but soupy. If it is dry, add a little more liquid. Stir in the mushrooms, the cheese and parsley or other herbs. Let stand, covered, for 5 minutes before serving.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
Double Cappuccino Brownies
I made the frosting too, but this is a very sweet recipe and so the frosting was probably not needed. Frosting can be used for other cakes, cupcakes, etc. This is much better after it's been in the fridge overnight.
I couldn't find the instant cappuccino mix this time around, so used 1 serving of instant cappuccino-flavored coffee for 1 envelope, and both brownies and frosting came out fine.
Makes 2 dozen brownies.
3/4 cup (1 1/2 sticks) butter or margarine
4 squares (4 ounces) unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 envelope instant cappuccino mix, any flavor
1 cup chopped nuts (optional) [I just used 1/2 cup]
Cappuccino Buttercream Frosting (see below)
Heat oven to 350 degrees. Line a 13X9 inch baking pan with foil; lightly butter the foil. If I make this recipe again, I'm not lining the pan with the foil, this is to remove the entire brownie easier for cutting.
Microwave the butter and chocolate in a large microwavable bowl on High for 2 minutes or until the butter has melted. Stir until the chocolate is completely melted.
Stir the sugar into the chocolate mixture until well blended. Mix in the eggs and vanilla. Stir in the flour, cappuccino mix, and nuts until well blended. Spread the batter in the prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool completely in the pan on a wire rack. Frost the brownies with Cappuccino Buttercream Frosting.
Cappuccino Buttercream Frosting
1 envelope instant cappuccino mix, any flavor
1/4 cup hot milk
1/2 cup (1 stick) butter or margarine, softened
1 package (16 ounces) powdered sugar (I used a little less)
Stir the cappuccino mix and hot milk in a small bowl until well blended.
Beat the butter, powdered sugar, and cappuccino mixture in a large bowl with an electric mixer set on low speed until well blended and smooth. Let stand, if necessary, until the frosting is of spreading consistency.
Makes about 2 1/2 cups frosting or enough to frost one 13 X 9 inch pan of brownies or cake, or 24 cupcakes.
Coffee Drinkings & Desserts Cookbook, Maxwell House, 1999
I couldn't find the instant cappuccino mix this time around, so used 1 serving of instant cappuccino-flavored coffee for 1 envelope, and both brownies and frosting came out fine.
Makes 2 dozen brownies.
3/4 cup (1 1/2 sticks) butter or margarine
4 squares (4 ounces) unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 envelope instant cappuccino mix, any flavor
1 cup chopped nuts (optional) [I just used 1/2 cup]
Cappuccino Buttercream Frosting (see below)
Heat oven to 350 degrees. Line a 13X9 inch baking pan with foil; lightly butter the foil. If I make this recipe again, I'm not lining the pan with the foil, this is to remove the entire brownie easier for cutting.
Microwave the butter and chocolate in a large microwavable bowl on High for 2 minutes or until the butter has melted. Stir until the chocolate is completely melted.
Stir the sugar into the chocolate mixture until well blended. Mix in the eggs and vanilla. Stir in the flour, cappuccino mix, and nuts until well blended. Spread the batter in the prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool completely in the pan on a wire rack. Frost the brownies with Cappuccino Buttercream Frosting.
Cappuccino Buttercream Frosting
1 envelope instant cappuccino mix, any flavor
1/4 cup hot milk
1/2 cup (1 stick) butter or margarine, softened
1 package (16 ounces) powdered sugar (I used a little less)
Stir the cappuccino mix and hot milk in a small bowl until well blended.
Beat the butter, powdered sugar, and cappuccino mixture in a large bowl with an electric mixer set on low speed until well blended and smooth. Let stand, if necessary, until the frosting is of spreading consistency.
Makes about 2 1/2 cups frosting or enough to frost one 13 X 9 inch pan of brownies or cake, or 24 cupcakes.
Coffee Drinkings & Desserts Cookbook, Maxwell House, 1999
Wednesday, January 12, 2011
My Recipes
Second Redhead in the Kitchen has now become Redhead in the Kitchen. My sister has given me the blog! :) My sister's posts are still here, but under the name Redhead.
All my recipes have no meat and no fish because we keep a vegetarian kitchen (hubby is vegetarian). I try to cook or bake a few things each week, time permitting. I blog only the ones worth eating again. The dishes I've posted are very good, worth repeating in our home, and are simple enough for a cook-in-training.
Enjoy!
All my recipes have no meat and no fish because we keep a vegetarian kitchen (hubby is vegetarian). I try to cook or bake a few things each week, time permitting. I blog only the ones worth eating again. The dishes I've posted are very good, worth repeating in our home, and are simple enough for a cook-in-training.
Enjoy!
Thursday, January 6, 2011
Apple-Orange Lokshen Kugel
One of my husband's cousins gave me this cookbook, which has a lot of information about each dish. This kugel is very sweet, but very good!
I made this version (I left out the raisins), but a note says you can substitute 1 (18-ounce) can of crushed pineapple, with juice, for the applesauce.
1 pound wide egg noodles
1/2 cup unsalted butter
6 large eggs, slightly beaten
2 cups or a 1-pound jar applesauce
2/3 cups sugar
1 small can (6 ounces) frozen orange juice concentrate, defrosted but not diluted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon
Preheat over to 350. Cook noodles until tender, but not soft, about 8 minutes (they will cook more in the oven). Drain noodles, place them back in the warm pot and add the butter, stirring until it is melted. Add the remaining ingredients and stir until well combined.
Transfer mixture to a 2-quart rectangular glass baking dish. Bake for 35 to 45 minutes, or until some of the noodles on the top have turned deep brown and the pudding has set.
The Mensch Chef or Why Delicious Jewish Food Isn't an Oxymoron, Mitchell Davis, 2002
I made this version (I left out the raisins), but a note says you can substitute 1 (18-ounce) can of crushed pineapple, with juice, for the applesauce.
1 pound wide egg noodles
1/2 cup unsalted butter
6 large eggs, slightly beaten
2 cups or a 1-pound jar applesauce
2/3 cups sugar
1 small can (6 ounces) frozen orange juice concentrate, defrosted but not diluted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon
Preheat over to 350. Cook noodles until tender, but not soft, about 8 minutes (they will cook more in the oven). Drain noodles, place them back in the warm pot and add the butter, stirring until it is melted. Add the remaining ingredients and stir until well combined.
Transfer mixture to a 2-quart rectangular glass baking dish. Bake for 35 to 45 minutes, or until some of the noodles on the top have turned deep brown and the pudding has set.
The Mensch Chef or Why Delicious Jewish Food Isn't an Oxymoron, Mitchell Davis, 2002
Wednesday, January 5, 2011
Stuffed Mushrooms
I cut this recipe in half, because it was just for the two of us. But here is the complete recipe. Next time I would probably use a different type of mushroom.
1/2 cup lentils
1 cup water
1 scallion, chopped finely
1 small onion, peeled and finely chopped
2 teaspoons oil
2 Tablespoons water
Dash of pepper to taste
20 medium mushrooms or 15 large mushrooms
Cook lentils in water in a small pot over medium heat for 55 minutes. Remove from heat and mash.
Saute scallion and onion with oil and water in a frying pan over medium heat for 3 minutes. Add cooked lentils and pepper. Saute around 3 minutes. Remove from heat.
Preheat over to 450 degrees. Meanwhile, take caps off mushrooms. Discard stems. Stuff mushroom caps with lentil mixture. Place mushrooms on a lightly oiled pan and bake for 450 degrees for 12 minutes. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
1/2 cup lentils
1 cup water
1 scallion, chopped finely
1 small onion, peeled and finely chopped
2 teaspoons oil
2 Tablespoons water
Dash of pepper to taste
20 medium mushrooms or 15 large mushrooms
Cook lentils in water in a small pot over medium heat for 55 minutes. Remove from heat and mash.
Saute scallion and onion with oil and water in a frying pan over medium heat for 3 minutes. Add cooked lentils and pepper. Saute around 3 minutes. Remove from heat.
Preheat over to 450 degrees. Meanwhile, take caps off mushrooms. Discard stems. Stuff mushroom caps with lentil mixture. Place mushrooms on a lightly oiled pan and bake for 450 degrees for 12 minutes. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Mushroom/Noodle Kugel
A no-egg kugal!
12-ounce package eggless noodles (the packages at our store are 16 ounces, and so I just used the entire package - didn't make a difference in the recipe)
10 cups water
3/4 pound mushrooms, finely chopped
1 onion, finely chopped
2 teaspoons oil
Salt and pepper to taste
1 cup soy milk (I just used regular milk)
2 Tablespoons cornstarch
Cook noodles for 8 minutes until tender. Drain.
Meanwhile, preheat oven to 350 degrees. Saute mushrooms and onion with oil in a frying pan for 3 minutes. Add seasonings. Dissolve cornstarch in soy milk and add to sauteed mushrooms and onions. Simmer 2 minutes longer, stirring constantly.
In a lightly oiled baking pan, put a layer of 1/3 noodles followed by 1/3 mushroom/onion mixture. Repeat process two more times. Bake at 350 degrees for 45 minutes.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
12-ounce package eggless noodles (the packages at our store are 16 ounces, and so I just used the entire package - didn't make a difference in the recipe)
10 cups water
3/4 pound mushrooms, finely chopped
1 onion, finely chopped
2 teaspoons oil
Salt and pepper to taste
1 cup soy milk (I just used regular milk)
2 Tablespoons cornstarch
Cook noodles for 8 minutes until tender. Drain.
Meanwhile, preheat oven to 350 degrees. Saute mushrooms and onion with oil in a frying pan for 3 minutes. Add seasonings. Dissolve cornstarch in soy milk and add to sauteed mushrooms and onions. Simmer 2 minutes longer, stirring constantly.
In a lightly oiled baking pan, put a layer of 1/3 noodles followed by 1/3 mushroom/onion mixture. Repeat process two more times. Bake at 350 degrees for 45 minutes.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Vegetable Soup
A very good vegetable soup! Instead of using just peas or corn, I used 1/2 cup of each.
Note in recipe:
This is a basic vegetable soup recipe. You can modify this recipe, depending upon the type of vegetables that are in season. Omit the peas or corn during Passover.
3 carrots, peeled and finely chopped
3 stalks celery, finely chopped
1 small zucchini, finely chopped
1 onion, peeled and finely chopped
2 teaspoons oil
8 cups or 2 quarts water
14 1/2 ounce can whole peeled tomatoes, chopped
1 cup fresh or frozen peas or corn kernels
1/4 cup fresh parsley, finely chopped
Salt and pepper to taste
Saute carrots, celery, zucchini, and onion in oil in a large pot over medium-high heat for 5 minutes. Add water and bring to a boil. Reduce heat, cover pot, and simmer for 25 minutes. Add remaining ingredients and simmer 20 minutes longer.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Note in recipe:
This is a basic vegetable soup recipe. You can modify this recipe, depending upon the type of vegetables that are in season. Omit the peas or corn during Passover.
3 carrots, peeled and finely chopped
3 stalks celery, finely chopped
1 small zucchini, finely chopped
1 onion, peeled and finely chopped
2 teaspoons oil
8 cups or 2 quarts water
14 1/2 ounce can whole peeled tomatoes, chopped
1 cup fresh or frozen peas or corn kernels
1/4 cup fresh parsley, finely chopped
Salt and pepper to taste
Saute carrots, celery, zucchini, and onion in oil in a large pot over medium-high heat for 5 minutes. Add water and bring to a boil. Reduce heat, cover pot, and simmer for 25 minutes. Add remaining ingredients and simmer 20 minutes longer.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Subscribe to:
Posts (Atom)