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.
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Sunday, February 26, 2012
Monday, January 17, 2011
Vegetarian Chili
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
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
Sunday, November 14, 2010
Quinoa and Spinach Soup
This is one of the best home-made soups I've ever tasted.
1 medium red onion, diced (1 1/4 cups)
3 cups low-sodium vegetable broth
3/4 cup quinoa, rinsed
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
10 oz. spinach leaves
Coat large saucepan with cooking spray, and heat over medium heat. Add onion, and saute 5 minutes, or until soft. Stir in broth, and 4 cups water, and bring to a boil. Add quinoa, and reduce heat to medium-low. Cover, and simmer 15 minutes.
Stir in tomatoes and spinach leaves. Simmer 5 minutes, uncovered, or until spinach and quinoa are tender. Season with salt and pepper, if desired, and serve immediately.
Vegetarian Times, January 2009
1 medium red onion, diced (1 1/4 cups)
3 cups low-sodium vegetable broth
3/4 cup quinoa, rinsed
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
10 oz. spinach leaves
Coat large saucepan with cooking spray, and heat over medium heat. Add onion, and saute 5 minutes, or until soft. Stir in broth, and 4 cups water, and bring to a boil. Add quinoa, and reduce heat to medium-low. Cover, and simmer 15 minutes.
Stir in tomatoes and spinach leaves. Simmer 5 minutes, uncovered, or until spinach and quinoa are tender. Season with salt and pepper, if desired, and serve immediately.
Vegetarian Times, January 2009
Wednesday, August 11, 2010
skillz? my husband haz them.
We bbq'd with some friends over the weekend. At the last minute, it turned into a kind of fancy burger party, and we were responsible for bringing burger toppings. the husband and I both decided to make some kind of relish or chutney. It wasn't a contest or anything, of course it wasn't. ;) After much consultation of cookbooks and the interwebs I made a tomato based relish, and my other half made a mango based salsa type thing.
Tomato Burger Relish
3 cups chopped tomatoes
1/2 cup minced onion
1/2 cup minced green pepper
1/2 cup white vinegar
heaping 1/4 cup sugar
salt & pepper to taste
Mix all ingredients in a shallow bowl and refridgerate at least once hour. taste and add more sugar and or salt as needed.
Mango Salsa
1 Mango, peeled and diced small
about 1/4 cup minced sweet pepper
pinch red pepper flakes
1/4 cup pineapple, chopped small
garlic powder to taste
2 green onions, minced
1 tbsp oil
1-2 tbsp lime juice
salt & pepper to taste
Mix all ingredients together, refridgerate at least one hour. Taste and season with salt, garlic and red pepper flakes to taste.
In case you can't figure it out from the vinegar to sugar ratio in the tomato recipe, the tomato burger relish was an epic fail. after multiple attempts to make it taste like something that wasn't vinegar, I ended up not even taking it to the BBQ. It's still sitting in my fridge, and I am very afraid of it.
the mango salsa however, was such a success we were using it as a salad topping, and our friends kept the leftovers.
Tomato Burger Relish
3 cups chopped tomatoes
1/2 cup minced onion
1/2 cup minced green pepper
1/2 cup white vinegar
heaping 1/4 cup sugar
salt & pepper to taste
Mix all ingredients in a shallow bowl and refridgerate at least once hour. taste and add more sugar and or salt as needed.
Mango Salsa
1 Mango, peeled and diced small
about 1/4 cup minced sweet pepper
pinch red pepper flakes
1/4 cup pineapple, chopped small
garlic powder to taste
2 green onions, minced
1 tbsp oil
1-2 tbsp lime juice
salt & pepper to taste
Mix all ingredients together, refridgerate at least one hour. Taste and season with salt, garlic and red pepper flakes to taste.
In case you can't figure it out from the vinegar to sugar ratio in the tomato recipe, the tomato burger relish was an epic fail. after multiple attempts to make it taste like something that wasn't vinegar, I ended up not even taking it to the BBQ. It's still sitting in my fridge, and I am very afraid of it.
the mango salsa however, was such a success we were using it as a salad topping, and our friends kept the leftovers.
Friday, February 26, 2010
Macaroni-cheese Layer
Serves 2.
1/2 cup macaroni pasta
1/3 cup young spinach
1/2 cup tomatoes
1 3/4 tbsp butter
1 3/4 tbsp flour
1 1/4 cup milk
1 pinch cayenne pepper
1/3 cup sharp Cheddar cheese, grated (I used shredded)
salt and pepper
Cook macaroni, drain, and set aside.
Wash the spinach and roughly chop. Place in a large saucepan and cook, stirring, until it has wilted. Drain in a colander, squeezing out as much water as you can. Finely slice the tomatoes.
Preheat over to 400 degrees F. Melt the butter in a large saucepan. Stir in the flour with a wooden spoon and cook, stirring, for 1 minute. Add about 1/4 of the milk, stirring well until smooth. Add the milk in this way until it has all been incorporated and you have a smooth sauce.
Stir in the cayenne pepper, 1/2 cup of the cheese and the drained macaroni. Season to taste.
In a lightly greased large, ovenproof dish, spoon half of the macaroni mixture, leveling with the back of a spoon. Cover with spinach.
Add the sliced tomatoes, followed by the remaining macaroni mixture. Sprinkle with the remaining cheese and bake in the oven for 15-20 minutes until the cheese is golden and bubbling.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
1/2 cup macaroni pasta
1/3 cup young spinach
1/2 cup tomatoes
1 3/4 tbsp butter
1 3/4 tbsp flour
1 1/4 cup milk
1 pinch cayenne pepper
1/3 cup sharp Cheddar cheese, grated (I used shredded)
salt and pepper
Cook macaroni, drain, and set aside.
Wash the spinach and roughly chop. Place in a large saucepan and cook, stirring, until it has wilted. Drain in a colander, squeezing out as much water as you can. Finely slice the tomatoes.
Preheat over to 400 degrees F. Melt the butter in a large saucepan. Stir in the flour with a wooden spoon and cook, stirring, for 1 minute. Add about 1/4 of the milk, stirring well until smooth. Add the milk in this way until it has all been incorporated and you have a smooth sauce.
Stir in the cayenne pepper, 1/2 cup of the cheese and the drained macaroni. Season to taste.
In a lightly greased large, ovenproof dish, spoon half of the macaroni mixture, leveling with the back of a spoon. Cover with spinach.
Add the sliced tomatoes, followed by the remaining macaroni mixture. Sprinkle with the remaining cheese and bake in the oven for 15-20 minutes until the cheese is golden and bubbling.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009
Saturday, February 13, 2010
Romanian Tomato Soup
This cookbook, published by the Vegetarian Resource Group in Baltimore, MD, includes a glossary and information about calculating fat in your diet. Each recipe includes specific nutrition factoids.
This is a very simple, but very delicious, tomato soup.
1 cup cooked brown rice
8 cups (or 2 quarts) vegetable broth
15-ounce can tomato sauce
4 ripe tomatoes, finely chopped
1/2 teaspoon paprika
Salt and pepper to taste
Place all the ingredients in a large covered pot. Simmer over medium-high heat for 55 minutes. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
This is a very simple, but very delicious, tomato soup.
1 cup cooked brown rice
8 cups (or 2 quarts) vegetable broth
15-ounce can tomato sauce
4 ripe tomatoes, finely chopped
1/2 teaspoon paprika
Salt and pepper to taste
Place all the ingredients in a large covered pot. Simmer over medium-high heat for 55 minutes. Serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
Monday, December 28, 2009
Capellini with Tomato and Peas
1 pound capellini or other thin spaghetti
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, peeled and diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrot, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce. Stir in the oregano, thyme, parsley, and peas. Gently fold in the pasta and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
Everyday Pasta, Giada DeLaurentiis, 2007
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, peeled and diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrot, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce. Stir in the oregano, thyme, parsley, and peas. Gently fold in the pasta and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
Everyday Pasta, Giada DeLaurentiis, 2007
Wednesday, December 9, 2009
Quick and Easy.
Joy of cooking referred to this easy spaghetti sauce as "Streetwalker's Sauce". I'd love to know the story behind that! This pasta sauce is easy, quick, and freezes well. The tomatoes add sweetness, the olives add some tang, the anchovies add depth and flavor, and the hot pepper gives it some kick!
This recipe makes enough for 2 lbs of pasta. Use half now, and freeze the other half for another time.
Puttanesca Sauce, adapted from The Joy of Cooking
2 tbsp olive oil
2 onions, diced
4 cloves garlic, minced
half a small tin of anchovies, chopped
three 28oz cans chopped, diced, and/or crushed tomatoes, with juice
1 cup chopped kalamata olives (buy the pitted ones in the jar)
small can tomato paste
1 tbsp dried basil
1/2 tbsp dried red pepper flakes
2 tbsp capers (optional)
salt to taste
in large heavy pot over medium heat, heat oil, and saute onions until soft and starting to brown (5-10 minutes). Then add garlic and anchovies and stir to break up the anchovies against the bottom of the pot. when the garlic starts to change color (maybe another minute or two), add the rest of the ingredients except salt. Turn heat down to low and simmer for 45 minutes, then season to taste with salt and additional basil and red pepper flakes if you so wish.
If freezing, let cool to room temperature before freezing.
This recipe makes enough for 2 lbs of pasta. Use half now, and freeze the other half for another time.
Puttanesca Sauce, adapted from The Joy of Cooking
2 tbsp olive oil
2 onions, diced
4 cloves garlic, minced
half a small tin of anchovies, chopped
three 28oz cans chopped, diced, and/or crushed tomatoes, with juice
1 cup chopped kalamata olives (buy the pitted ones in the jar)
small can tomato paste
1 tbsp dried basil
1/2 tbsp dried red pepper flakes
2 tbsp capers (optional)
salt to taste
in large heavy pot over medium heat, heat oil, and saute onions until soft and starting to brown (5-10 minutes). Then add garlic and anchovies and stir to break up the anchovies against the bottom of the pot. when the garlic starts to change color (maybe another minute or two), add the rest of the ingredients except salt. Turn heat down to low and simmer for 45 minutes, then season to taste with salt and additional basil and red pepper flakes if you so wish.
If freezing, let cool to room temperature before freezing.
Thursday, December 3, 2009
Baked Caprese Salad
Not sure why this antipasti is called a salad, it's not really a salad. We used the left-over ingredients to make regular sandwiches. Created a lot of crumbs, but this is very good!
1 baguette, sliced 1/2 inch thick (30 to 36 slices)
1/4 cup extra-virgin olive oil
Salt
5 Roma tomatoes, sliced
Ground black pepper
1 1/4 pounds fresh mozzarella cheese, sliced
Leaves from 1 bunch of fresh basil (used basil from a small bottle instead)
Preheat oven to 450 degrees. Arrange the baguette slices on a baking sheet, brush with some of the olive oil, and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.
Arrange the toasts on a serving platter. Top each toast with a basil leaf (or from a bottle). Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
Everyday Pasta, Giada DeLaurentiis, 2007
1 baguette, sliced 1/2 inch thick (30 to 36 slices)
1/4 cup extra-virgin olive oil
Salt
5 Roma tomatoes, sliced
Ground black pepper
1 1/4 pounds fresh mozzarella cheese, sliced
Leaves from 1 bunch of fresh basil (used basil from a small bottle instead)
Preheat oven to 450 degrees. Arrange the baguette slices on a baking sheet, brush with some of the olive oil, and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.
Arrange the toasts on a serving platter. Top each toast with a basil leaf (or from a bottle). Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
Everyday Pasta, Giada DeLaurentiis, 2007
Saturday, April 11, 2009
April 11th, part 2: food is better than the book
April 11th, part two. The food is better than the book.
Review of Gordon Dahlquist’s Glass books of the dream eaters. Not a bad book, but not particularly good either. If you were stuck on a desert island with nothing to do, it would be a good, long, book to have.
The Passover cooking is going strong, read on for recipes for a spicy north African Beef Stew, deliciously light Chocolate Walnut cookies, and Zuchini & Tomato gratin.
Moroccan Beef Stew (adapted from Faye Levy’s 1000 Jewish Recipes)
2 lbs cubed stewing beef
2-3 tbsp oil
1 large onion, chopped
Up to 3 cups water
4 tbsp minced garlic
Good pinch hot pepper flakes (or more, to taste)
1 tbsp ground cumin
1 tsp paprika
Salt & pepper
2 lbs red potatoes
1 large (or two small) sweet pepper peppers, chopped
3 tbsp chopped fresh cilantro
Heat oil in large dutch oven over medium high heat, and brown beef on all sides. Remove beef, and add the onions to the pan. Cook onion till softened, 5-7 minutes. Add beef back to pan, stir in garlic, hot pepper, cumin, paprika and salt & pepper. Add enough water to barely cover the beef, stir, and bring to a boil. Simmer over low-medium heat for 90 minutes, adding more water if needed. Cube potatoes, and add to stew, pushing them down into the liquid. Simmer another 30 minuets, then stir in sweet peppers, cooking into they soften, 5-10 minutes. Garnish with cilantro.
Chocolate Walnut Cookies off the interwebs, somewhere.
2 1/2 cups walnuts
3 cups powdered sugar
2/3 cup unsweeted baking cocoa powder
1/4 tsp salt
4 egg whites
1 tbsp vanilla extract
preheat oven to 350, and line baking sheets with parchment paper. finely chop the walnuts. if you are using a food processor, be careful because you don't want them pulverized, just chopped. toast the walnuts in the oven for about 7-8 minutes, and let cool. in a large bowl mix sugar, cocoa and salt. stir in walnuts. fold in vanilla and egg whites, stiring until the mixture has moistened, and darkened. do not beat or overmix, you just want it blended. Drop batter by teaspoonful onto baking sheets, and bake for 12-15 minutes, until tops are glossy and begins to crackle. let cool on baking sheets, then remove to racks. makes about 3 dozen cookies.
i was afraid these cookies would be overly rich and heavy. Nope. light, airy, and a nice balance of bitter chocolate to sweetness.
Zucchini & Tomato Gratin
I think I made this last year. it's from my French Provincial cookbook.
2lbs zuchini
salt
3-4 tbsp butter or oil
1 can diced tomatoes, with juice
2 garlic cloves, minced
2-3 tbsp basil
1 cup matzah meal or breadcrums
4-5 tbsp grated Greyere, Danish Fontina, Swiss, or other swiss-like firm white oily cheese
Slice zucchini thinly, and layer in a colander with generous sprinkles of salt between each layer. don't be chinsy with the salt, it's important because it leeches the moisture out of the zucchini, and you'll be washing the salt off later anyways. Let zucchini sit for 1 hour, then rinse with cool water, and dry the slices on paper towels. Taste a peice. see? not as salty as you'd expect, and crispier and crunchier than unsalted zucchini.
Preheat oven to 400, heat the butter/oil in a skillet over medium heat. in batches, sautee the zuchini until browned. remove the zucchini from the skillet. add the tomatoes, garlic, basil and salt and pepper, and bring mixture to a boil. simmer for 5-10 minutes, until it has thickened a bit. Stir the zuchhini back into the skillet, and mix everything together. Pour into a baking dish. in a small bowl blend the matzah meal and the cheese, and sprinkle it over the zuchhini. dot with butter, and bake for 25 minutes.
Review of Gordon Dahlquist’s Glass books of the dream eaters. Not a bad book, but not particularly good either. If you were stuck on a desert island with nothing to do, it would be a good, long, book to have.
The Passover cooking is going strong, read on for recipes for a spicy north African Beef Stew, deliciously light Chocolate Walnut cookies, and Zuchini & Tomato gratin.
Moroccan Beef Stew (adapted from Faye Levy’s 1000 Jewish Recipes)
2 lbs cubed stewing beef
2-3 tbsp oil
1 large onion, chopped
Up to 3 cups water
4 tbsp minced garlic
Good pinch hot pepper flakes (or more, to taste)
1 tbsp ground cumin
1 tsp paprika
Salt & pepper
2 lbs red potatoes
1 large (or two small) sweet pepper peppers, chopped
3 tbsp chopped fresh cilantro
Heat oil in large dutch oven over medium high heat, and brown beef on all sides. Remove beef, and add the onions to the pan. Cook onion till softened, 5-7 minutes. Add beef back to pan, stir in garlic, hot pepper, cumin, paprika and salt & pepper. Add enough water to barely cover the beef, stir, and bring to a boil. Simmer over low-medium heat for 90 minutes, adding more water if needed. Cube potatoes, and add to stew, pushing them down into the liquid. Simmer another 30 minuets, then stir in sweet peppers, cooking into they soften, 5-10 minutes. Garnish with cilantro.
Chocolate Walnut Cookies off the interwebs, somewhere.
2 1/2 cups walnuts
3 cups powdered sugar
2/3 cup unsweeted baking cocoa powder
1/4 tsp salt
4 egg whites
1 tbsp vanilla extract
preheat oven to 350, and line baking sheets with parchment paper. finely chop the walnuts. if you are using a food processor, be careful because you don't want them pulverized, just chopped. toast the walnuts in the oven for about 7-8 minutes, and let cool. in a large bowl mix sugar, cocoa and salt. stir in walnuts. fold in vanilla and egg whites, stiring until the mixture has moistened, and darkened. do not beat or overmix, you just want it blended. Drop batter by teaspoonful onto baking sheets, and bake for 12-15 minutes, until tops are glossy and begins to crackle. let cool on baking sheets, then remove to racks. makes about 3 dozen cookies.
i was afraid these cookies would be overly rich and heavy. Nope. light, airy, and a nice balance of bitter chocolate to sweetness.
Zucchini & Tomato Gratin
I think I made this last year. it's from my French Provincial cookbook.
2lbs zuchini
salt
3-4 tbsp butter or oil
1 can diced tomatoes, with juice
2 garlic cloves, minced
2-3 tbsp basil
1 cup matzah meal or breadcrums
4-5 tbsp grated Greyere, Danish Fontina, Swiss, or other swiss-like firm white oily cheese
Slice zucchini thinly, and layer in a colander with generous sprinkles of salt between each layer. don't be chinsy with the salt, it's important because it leeches the moisture out of the zucchini, and you'll be washing the salt off later anyways. Let zucchini sit for 1 hour, then rinse with cool water, and dry the slices on paper towels. Taste a peice. see? not as salty as you'd expect, and crispier and crunchier than unsalted zucchini.
Preheat oven to 400, heat the butter/oil in a skillet over medium heat. in batches, sautee the zuchini until browned. remove the zucchini from the skillet. add the tomatoes, garlic, basil and salt and pepper, and bring mixture to a boil. simmer for 5-10 minutes, until it has thickened a bit. Stir the zuchhini back into the skillet, and mix everything together. Pour into a baking dish. in a small bowl blend the matzah meal and the cheese, and sprinkle it over the zuchhini. dot with butter, and bake for 25 minutes.
Sunday, April 20, 2008
you know, I'm not as Passover Crazy as I could be.
You know those crazy Christmas ladies, who have a themed Christmas tree in every room of their house? And when they go on vacation, they go shopping for the sole purpose of buying a commemorative christmas ornament? I'm working on being that obsessed about Passover. I buy cookbooks if they have good passover friendly recipes, the more non traditional, the better. I start planning Seder and other Passover meals a month ahead of time. I'm always surprised how many Passover friendly (or one ingredient away from Passover friendly) recipes I find in my favorite French Cookbooks, The Book of French Provincial Cooking, by Hilaire Walden. Best cookbook purchase ever.
Sure, I don't observe Passover as much as I could (non-Passover friendly food gets shoved to the back of the pantry or fridge, or tossed in the freezer), but i'm happily food obessed. We shared cooking responsibilities with another family this year. They hosted the Seder, we brought the side dishes and one of three desserts. I got to cook on a flat top range for the first time.
With recipes below, or links to the recipes:
Marinated Mushrooms (Adapted from The Book of French Provincial Cooking)
Zucchini Gratin (Same Source as above)
Sweet Potatoes and Apples
Garlic Roasted Potatoes
and Forgotten Cookies for Dessert.
Marinated Mushrooms
1 onion, sliced very thin
l clove of garlic, minced
2 tbsp olive oil
1 tbsp coriander
1 cup red wine
1 lb button mushrooms, sliced if bigger than bite sized
2 large tomatoes, diced
salt & pepper
chopped parsley
bay leaf
Saute onion & garlic in oil for about 5 minutes. Stir in mushrooms, coriander, and tomatoes, salt and pepper and bay leaf. Pour wine over. Bring to a boil, then simmer 10 minutes. If you want the sauce thicker, removed mushrooms and onions with a slotted spoon, and simmer until it's at a thickness you want, then add mushrooms and onions back in. garnish with parsley. Can be served hot or at room temperature.
Zucchini Gratin
2 lbs zucchini, sliced
olive oil
1 can diced tomatoes
2 cloves garlic, minced
2 tbsp chopped basil or parsley
salt & pepper
½ cup matzah meal
¼ - ½ cup shredded greyere cheese
1 tbsp butter
put sliced zucchini in a colander with plenty of salt (it draws the moisture out). Leave for one hour, then rise zucchini well (rinse it again, there is a lot of salt there!) and dry with paper towels.
Preheat oven to 400. Heat oil in a heavy skillet over medium high heat, and saute zuchini until they begin to brown. You want them browned, not mushy. Remove zucchini with a slotted spoon and set aside. Add tomatoes, garlic, basil or parsley, and salt & pepper to skillet. Bring to a boil, then simmer till it thickens a bit. Stir the zucchini back in, then pour it all into a baking dish. Mix the matzah meal and cheese in a bowl, and sprinkle that on top. Cut the butter up, and dot the top of the gratin with it. Bake at 400 for 30 minutes.
Stay tuned for more Passover goodness, including Matzah ball soup (I made the best soup of my life the other night. I need to figure out what the heck I did!), Turkey and Leek Fritters, more Rattatoullie, Sweet potatoes with pears, and some other stuff. It's all good.
. . .sadly not much on the book front. I got Michael Moorcock's The Dreamcatchers Daughter from the library, and I've been staring at it for a week, unable to pick it up. If you've been following this blog, you know of my growing obsession with Michael Moorcock, so why can't I pick this thing up? The dust jacket summary mentions something about historical World War II characters (maybe one of them is an Eternal Hero?). . And you know what? I'm just not ready for my Elric fantasy world to be tainted by the contemporary. I want Elric to stay in the beautiful, surreal, idealistic fantasy world he belongs in. Sigh.
Hal Duncan's Vellum also made it into the library bag. I tried reading this book last summer, and I couldn't get into it. Too weird, even for me. So i'll give it another try. And i'm sure next year, i'll pick up The Dreamcatcher's Daughter, and just go nuts for it.
Finished Steven Brust's Book of Jhereg. Excellent book. Now I just need to find time to write a review.
Sure, I don't observe Passover as much as I could (non-Passover friendly food gets shoved to the back of the pantry or fridge, or tossed in the freezer), but i'm happily food obessed. We shared cooking responsibilities with another family this year. They hosted the Seder, we brought the side dishes and one of three desserts. I got to cook on a flat top range for the first time.
With recipes below, or links to the recipes:
Marinated Mushrooms (Adapted from The Book of French Provincial Cooking)
Zucchini Gratin (Same Source as above)
Sweet Potatoes and Apples
Garlic Roasted Potatoes
and Forgotten Cookies for Dessert.
Marinated Mushrooms
1 onion, sliced very thin
l clove of garlic, minced
2 tbsp olive oil
1 tbsp coriander
1 cup red wine
1 lb button mushrooms, sliced if bigger than bite sized
2 large tomatoes, diced
salt & pepper
chopped parsley
bay leaf
Saute onion & garlic in oil for about 5 minutes. Stir in mushrooms, coriander, and tomatoes, salt and pepper and bay leaf. Pour wine over. Bring to a boil, then simmer 10 minutes. If you want the sauce thicker, removed mushrooms and onions with a slotted spoon, and simmer until it's at a thickness you want, then add mushrooms and onions back in. garnish with parsley. Can be served hot or at room temperature.
Zucchini Gratin
2 lbs zucchini, sliced
olive oil
1 can diced tomatoes
2 cloves garlic, minced
2 tbsp chopped basil or parsley
salt & pepper
½ cup matzah meal
¼ - ½ cup shredded greyere cheese
1 tbsp butter
put sliced zucchini in a colander with plenty of salt (it draws the moisture out). Leave for one hour, then rise zucchini well (rinse it again, there is a lot of salt there!) and dry with paper towels.
Preheat oven to 400. Heat oil in a heavy skillet over medium high heat, and saute zuchini until they begin to brown. You want them browned, not mushy. Remove zucchini with a slotted spoon and set aside. Add tomatoes, garlic, basil or parsley, and salt & pepper to skillet. Bring to a boil, then simmer till it thickens a bit. Stir the zucchini back in, then pour it all into a baking dish. Mix the matzah meal and cheese in a bowl, and sprinkle that on top. Cut the butter up, and dot the top of the gratin with it. Bake at 400 for 30 minutes.
Stay tuned for more Passover goodness, including Matzah ball soup (I made the best soup of my life the other night. I need to figure out what the heck I did!), Turkey and Leek Fritters, more Rattatoullie, Sweet potatoes with pears, and some other stuff. It's all good.
. . .sadly not much on the book front. I got Michael Moorcock's The Dreamcatchers Daughter from the library, and I've been staring at it for a week, unable to pick it up. If you've been following this blog, you know of my growing obsession with Michael Moorcock, so why can't I pick this thing up? The dust jacket summary mentions something about historical World War II characters (maybe one of them is an Eternal Hero?). . And you know what? I'm just not ready for my Elric fantasy world to be tainted by the contemporary. I want Elric to stay in the beautiful, surreal, idealistic fantasy world he belongs in. Sigh.
Hal Duncan's Vellum also made it into the library bag. I tried reading this book last summer, and I couldn't get into it. Too weird, even for me. So i'll give it another try. And i'm sure next year, i'll pick up The Dreamcatcher's Daughter, and just go nuts for it.
Finished Steven Brust's Book of Jhereg. Excellent book. Now I just need to find time to write a review.
Sunday, November 25, 2007
gobble gobble, continued.
we just finished our last bits of leftovers. so i suppose i can give you my top secret thanksgiving recipes.
turkey with orange and garlic
you need:
a roasting turkey of any size, it must still have it's skin!
1 orange
a few cloves of garlic, sliced very thin. the bigger your turkey, the more garlic you will want.
salt & pepper
olive oil
herbs de provence
mix olive oil, salt & pepper and herbs in a small bowl. cut the orange in half. thinly slice one half, and cut the other into wedges. roll back the skin of the turkey, and brush the flesh with half of your olive oil mixture. lay orange and garlic slices on the flesh, and roll the skin back on top of all that. brush the rest of the olive oil on top of the skin, and stuff with oranges, and fresh herbs, if you have them. follow normal turkey cooking directions.
sweet potatoes and apples
this is my husbands recipe, and i hope i got it right!
3 or 4 baking apples - gala, fuji, golden delicious
1 large, and 1 small can of sweet potatoes in water
2 tbsp butter
3 tbsp cinnamon
3 tbsp brown sugar
slice the apples into 1/4" thick slices. cut large chunks of sweet potatoes in half. preheat oven to 350, and use a deep, oven safe bowl (we have a glass bowl that is perfect for this!). the bottom layer should be sweet potatoes, then do a layer of apple slices. then dot with butter, and sprinkle with cinnamon and brown sugar. keep making layers of sweet potatoes, apples, butter, cinnamon/sugar until you run out of ingredietns, or reach the top of the bowl. depending on your bowl or baking dish, you may need more or less butter, cinnamon, or brown sugar. cover with tin foil, and bake for 30-40 minutes, or until apples are tender.
garlic roasted potatoes
3 lbs new potatoes, scrubbed and wedged
olive oil
5 cloves garlic, minced
salt and pepper
1 tbp rosemary
1 tsp lemon juice
1/2 chopped fresh parsley
preheat oven to 375. put potatoes and olive oil in a zip-lock bag, and shake to cover the potatoes with oil. put the potato wedges in a single layer on a greased baking dish, and bake for 25 minutes. while they are cooking, put some oil in a sauce pan, and sautee the garlic. as soon as the garlic starts to burn, remove from the heat. when garlic has cooled, add rosemary, lemon juice, salt and pepper and parsley. if the mixture seems to dry, add a little more olive oil. before serving, toss potatoes and garlic mixture in a big bowl. it's yummy.
snow peas sauteed with red onion, tomatoes and mint
1/3 cup olive oil
1 to 2 lbs snow peas
half a red onion, chopped
2 garlic cloves, minced
1 cup sun dried tomatoes, chopped
2 roma tomatoes, chopped
1 cup water
salt & pepper
3 tbsp mint
pinch of sugar
2 tbsp red wine vinegar
in a large soup pot, heat the oil, then saute the onions, stirring occasionally. after a few minutes, add the garlic. then stir in the snow peas. stir in the sun dried and fresh tomatoes, and water, and bring mixture to a boil. season with some salt and pepper. cover, and simmer for 15 minutes. add mint and sugar, cook for one minute. then add vinegar.
stuffing . . . .
i cheated. i used stovetop. doctored it with sauteed celery and mushrooms. it was awesome. i think i'll make more tonight.
turkey with orange and garlic
you need:
a roasting turkey of any size, it must still have it's skin!
1 orange
a few cloves of garlic, sliced very thin. the bigger your turkey, the more garlic you will want.
salt & pepper
olive oil
herbs de provence
mix olive oil, salt & pepper and herbs in a small bowl. cut the orange in half. thinly slice one half, and cut the other into wedges. roll back the skin of the turkey, and brush the flesh with half of your olive oil mixture. lay orange and garlic slices on the flesh, and roll the skin back on top of all that. brush the rest of the olive oil on top of the skin, and stuff with oranges, and fresh herbs, if you have them. follow normal turkey cooking directions.
sweet potatoes and apples
this is my husbands recipe, and i hope i got it right!
3 or 4 baking apples - gala, fuji, golden delicious
1 large, and 1 small can of sweet potatoes in water
2 tbsp butter
3 tbsp cinnamon
3 tbsp brown sugar
slice the apples into 1/4" thick slices. cut large chunks of sweet potatoes in half. preheat oven to 350, and use a deep, oven safe bowl (we have a glass bowl that is perfect for this!). the bottom layer should be sweet potatoes, then do a layer of apple slices. then dot with butter, and sprinkle with cinnamon and brown sugar. keep making layers of sweet potatoes, apples, butter, cinnamon/sugar until you run out of ingredietns, or reach the top of the bowl. depending on your bowl or baking dish, you may need more or less butter, cinnamon, or brown sugar. cover with tin foil, and bake for 30-40 minutes, or until apples are tender.
garlic roasted potatoes
3 lbs new potatoes, scrubbed and wedged
olive oil
5 cloves garlic, minced
salt and pepper
1 tbp rosemary
1 tsp lemon juice
1/2 chopped fresh parsley
preheat oven to 375. put potatoes and olive oil in a zip-lock bag, and shake to cover the potatoes with oil. put the potato wedges in a single layer on a greased baking dish, and bake for 25 minutes. while they are cooking, put some oil in a sauce pan, and sautee the garlic. as soon as the garlic starts to burn, remove from the heat. when garlic has cooled, add rosemary, lemon juice, salt and pepper and parsley. if the mixture seems to dry, add a little more olive oil. before serving, toss potatoes and garlic mixture in a big bowl. it's yummy.
snow peas sauteed with red onion, tomatoes and mint
1/3 cup olive oil
1 to 2 lbs snow peas
half a red onion, chopped
2 garlic cloves, minced
1 cup sun dried tomatoes, chopped
2 roma tomatoes, chopped
1 cup water
salt & pepper
3 tbsp mint
pinch of sugar
2 tbsp red wine vinegar
in a large soup pot, heat the oil, then saute the onions, stirring occasionally. after a few minutes, add the garlic. then stir in the snow peas. stir in the sun dried and fresh tomatoes, and water, and bring mixture to a boil. season with some salt and pepper. cover, and simmer for 15 minutes. add mint and sugar, cook for one minute. then add vinegar.
stuffing . . . .
i cheated. i used stovetop. doctored it with sauteed celery and mushrooms. it was awesome. i think i'll make more tonight.
Monday, January 1, 2007
Tangerine Scarves and Ratatouille
happy new year.
i tend to do better with stuff when goals are involved, so here are my goals for this blog:
make a new post at least once a week.
at least once a week, talk about a book i'm reading.
at least once a week, talk about a recipe i like, or have recently tried.
because that's most of my life folks: reading and eating. finding good things to read, and good things to eat. feel free to recommend books and recipes to me. if they look yummy, i might try 'em, and tell the whole world where i got them! i read a lot of science fiction (hence the name skiffy), some contemporary fantasy, and a little bit of every thing else. i tend to eat a lot of french, mediterranean, asian and middle eastern food, so you'll find a lot of those types of recipes here. personal preference, i eat no red meat, so you won't find any recipes for that here.
the first post starts . . . . . . . . now.
i recently finished "The girl in the tangerine scarf", by Mohja Kahf. beautiful narrative about about a Syrian born Muslim woman who is raised in the suburban midwest. Most of the book is a flashback of Khadra Samy, and she is remembering her early childhood, when she first started to wear the veil, what she calls "Muslim dating", arranged marraiges, culture clashes, etc. A veiw of Islam from the inside, from America, from a woman just trying to live her life, do her upbringing right, and be a successful American. I like learning about cultures i'm not familiar with, and Khadra is about the same age as me, so that was cool. reminded me of some Amy Tan i've read, in that my saddest moment reading it was realizing i'd never again be able to read it again for the first time. i tend to rush through a lot of books. too many books, not enough time. but not this one. i cherished my time with this book, like a fine chocolate bar, to be eaten in small peices.
recently made Ratatouille for the first time. way easier to make than it looks, and mamma mia is that peppery!!
recipe:
3 small zucchini (i couldn't find the big ones this time of year), sliced thin
1 large onion sliced thinly
1 sweet red pepper, chopped
1 sweet orange pepper, chopped
1 28oz can diced tomatoes
3 cloves garlic, chopped
olive oil
2 bay leaves
1 tspb thyme
salt & pepper
(every Ratatoullie recipe i've ever seen calls for Eggplant, which i don't like. so i don't put any in. if you like it, put some in. if you want to add more or less of something i listed, go ahead. it will still taste good.)
fry onions in about 2 tsp oil for 5 minutes. add peppers and fry another 2-3 minutes. remove onion & peppers and drain on paper towels. add a little more oil if your pan is dry. add the zucchini slices, and fry about 3 minutes, or until the slices are softened. once the zuchini is cooked, remove it and drain on paper towels. add the garlic, tomatoes (with juice from can), bay leaves, thyme, and some salt & pepper to pan, and cook until tomatoes start to get pulpy. Return all the veggies to the pan, and simmer for about 15 minutes, stirring occassionally. season with more pepper. this is supposed to be a peppery dish!
serve with crusty bread to soak up the yummy sauces. i have no idea how many servings this, or your version, will make. leftovers are delish in an omelet the next morning.
i tend to do better with stuff when goals are involved, so here are my goals for this blog:
make a new post at least once a week.
at least once a week, talk about a book i'm reading.
at least once a week, talk about a recipe i like, or have recently tried.
because that's most of my life folks: reading and eating. finding good things to read, and good things to eat. feel free to recommend books and recipes to me. if they look yummy, i might try 'em, and tell the whole world where i got them! i read a lot of science fiction (hence the name skiffy), some contemporary fantasy, and a little bit of every thing else. i tend to eat a lot of french, mediterranean, asian and middle eastern food, so you'll find a lot of those types of recipes here. personal preference, i eat no red meat, so you won't find any recipes for that here.
the first post starts . . . . . . . . now.
i recently finished "The girl in the tangerine scarf", by Mohja Kahf. beautiful narrative about about a Syrian born Muslim woman who is raised in the suburban midwest. Most of the book is a flashback of Khadra Samy, and she is remembering her early childhood, when she first started to wear the veil, what she calls "Muslim dating", arranged marraiges, culture clashes, etc. A veiw of Islam from the inside, from America, from a woman just trying to live her life, do her upbringing right, and be a successful American. I like learning about cultures i'm not familiar with, and Khadra is about the same age as me, so that was cool. reminded me of some Amy Tan i've read, in that my saddest moment reading it was realizing i'd never again be able to read it again for the first time. i tend to rush through a lot of books. too many books, not enough time. but not this one. i cherished my time with this book, like a fine chocolate bar, to be eaten in small peices.
recently made Ratatouille for the first time. way easier to make than it looks, and mamma mia is that peppery!!
recipe:
3 small zucchini (i couldn't find the big ones this time of year), sliced thin
1 large onion sliced thinly
1 sweet red pepper, chopped
1 sweet orange pepper, chopped
1 28oz can diced tomatoes
3 cloves garlic, chopped
olive oil
2 bay leaves
1 tspb thyme
salt & pepper
(every Ratatoullie recipe i've ever seen calls for Eggplant, which i don't like. so i don't put any in. if you like it, put some in. if you want to add more or less of something i listed, go ahead. it will still taste good.)
fry onions in about 2 tsp oil for 5 minutes. add peppers and fry another 2-3 minutes. remove onion & peppers and drain on paper towels. add a little more oil if your pan is dry. add the zucchini slices, and fry about 3 minutes, or until the slices are softened. once the zuchini is cooked, remove it and drain on paper towels. add the garlic, tomatoes (with juice from can), bay leaves, thyme, and some salt & pepper to pan, and cook until tomatoes start to get pulpy. Return all the veggies to the pan, and simmer for about 15 minutes, stirring occassionally. season with more pepper. this is supposed to be a peppery dish!
serve with crusty bread to soak up the yummy sauces. i have no idea how many servings this, or your version, will make. leftovers are delish in an omelet the next morning.
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