Sunday, February 26, 2012

Ricotta & Pesto Souffle

I wanted to try a basic souffle, and this one was very tasty! I've left out the pepper, because I don't like my dishes with a lot of that.

a little melted butter and grated Parmesan for the souffle dish
1 lb ricotta cheese
6 eggs, separated and at room temperature
2 Tbs unbleached white flour
1/2 tsp salt
1/3 cup grated Parmesan
1 cup pesto

Preheat oven to 375 degrees F. Lightly brush a 2-quart souffle dish with melted butter, and sprinkle it with grated Parmesan.

Place the ricotta in a large bowl. Add all, some, or non3 of the egg yolks, the flour, salt, 1/3 cup Parmesan, and the pesto. Beat until well combined.

Beat egg whites until they form stiff peaks. Gently fold the beaten whites into the ricotta mixture. Use a rubber spatula, and turn the bowl as you fold. Transfer the batter into the prepared souffle dish.

Place the souffle in the oven, and reduce the temperature to 350 degrees F. Let it bake undisturbed for 45 minutes.

The New Enchanted Broccoli Forest, Mollie Katzen, 2000.

Tortilla Soup

This recipe came from my acupuncturist. This had turkey in it, and I've replaced that with the Vegetarian crumbles. I also removed a few of the other items, but it came out very good and made the kitchen smell amazing!

1 pound (or bag) of Vegetarian crumbles (I used Morningstar brand)
2 tsp olive oil
1 large yellow onion, chopped
2 cloves chopped garlic
1 15-oz can chick peas
1 15-oz can kidney beans
1 28-oz can diced tomatoes
1 15-oz can roasted chopped tomatoes
1/2 bag frozen corn
1 large box vegetable broth
2 cups water
1 tsp coriander
1 tsp cinnamon
2 tsp cilantro
1 tsp salt

Cook the crumbles and onion in olive oil in large soup pot. Add garlic about 2/3 way through. Add the rest of the ingredients and bring to a boil. Turn to summer and cook for about 45-60 minutes. Serve with tortilla chips.

Saturday, February 11, 2012

Knobby Apple Kugal (ie: Apple Bake)

The note for this recipe from the submitter explained that this could be served as a side dish or a desert. It was very sweet, and more like an apple crisp or bake then a kugal. It was very good! This recipe doesn't make too much.

2 T. vegetable oil
3/4 cups sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
3 cups diced apples (any kind, about 2 apples)
1/4 cups chopped nuts (any kind)

Preheat over to 350 degrees F. Cream oil with sugar. Add beaten egg and vanilla. Sift in flour, cinnamon, nutmeg, salt and baking soda. Add apples and nuts. Bake in a greased 1.5-quart baking dish for 30-45 minutes until tester inserted in center comes out dry.

Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD

Chickpea Stew

I liked this hot or cold. I added plain couscous in with the entire stew towards the end instead of putting it in bowls first, and it was really good that way. I used veggie broth instead of chicken broth to keep it vegetarian. The directions left out the thyme and honey, so I just put them in before it all simmered.

2 T. olive oil
1 cup diced red onion, 1/4 inch
2 T. minced garlic
1 tsp ground cumin
2 (15-oz) cans chickpeas, rinsed and drained
1 (14-oz) can plum tomatoes, chopped with juice
1 tsp thyme
1 tsp honey
1 tsp lemon juice
1 (14-oz) can chicken broth
Salt and pepper to taste
1/2 c. chopped parsley
Cooked couscous for serving (optional)

Place the olive oil in heavy saucepan over medium-low heat. Add onion, stirring occasionally. Cook until wilted, about 12 minutes. Add the garlic the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors. Add the chickpeas, tomatoes with their juice, broth, salt and pepper. Bring to boil, skimming off the foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15-20 minutes. Adjust the seasonings and stir in the parsley. To serve, spoon couscous into 4 shallow bowls and top with the stew. Serve immediately. Serves 4.

Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD