Archive for the 'vegetarian' Category

« Previous Entries
Next Entries »
13
Dec
10

Turkish Lentil and Spinach Soup

By Elisa 1 Comment
Categories: entree, fall, healthy, Middle Eastern / Mediterranean, soup, spinach, vegan, vegetarian and winter
Tags: , ,

I’m absolutely smitten with this soup. It’s the perfect cold-weather food, the kind that infuses your soul. It can cure whatever ails. At least, that was our hope last weekend. The three of us have had colds since October it seems. Gabi’s friends at daycare share with her, and she shares with us. It’s about to drive us mad. On Saturday, Jeff suggested a big batch of lentil soup and I couldn’t have agreed with him more.

I found this recipe about 10 years ago in Sundays at Moosewood — a cookbook I bought in college. Some of its pages are splattered.  Notations throughout the book mark my first experiments in the kitchen.   I’ve adapted the lentil soup here and there, adding more spice, more zing, and replacing fresh tomatoes with canned (it is winter, after all). The result is a thick, almost stew-like soup. The combination of onions, garlic, lentils, bulghur, tomatoes, parsley and spinach is truly addictive. I use a lot of rosemary here. Use more or less, according to your taste. A squeeze of lemon at the end enhances it all.

I made a double batch of this on Saturday. I’ve been known to triple the recipe and put half of it in freezer bags. My freezer and I have become best buds this past year. I’ve come to learn that good food doesn’t have to be made TODAY. It could be made last month. In the case of this lentil soup, it could be made six weeks ago, thawed, heated, and inhaled.  If you make one thing from this blog, make this soup.

Continue reading ‘Turkish Lentil and Spinach Soup’

28
Nov
10

Potato Gratin with Mushrooms and Gruyere

By Elisa Leave a Comment
Categories: fall, potato, sides, vegetarian and winter
Tags: , ,

I have lots of Thanksgiving recipes to share. But several days after the fact, who wants them? If you’re like me, you’ve been out of  Thanksgiving mode for several days now. In other words, there’s no point to blog about our Thanksgiving dinner, no matter how dreamy it was.

When it comes to this potato gratin, I’m going to make an exception. Yes, it was on our table Thursday. It’s just too exceptional not to mention. This dish has lots of star power –  too much, actually, for Thanksgiving. The thin potato layers are parboiled in cream. In the middle of the layers are chopped leeks and mushrooms, giving the gratin a nice level of earthiness. Gruyere cheese tops it off. This is best for a winter meal, paired with something simple, like roast chicken.

I found this recipe last week, while simultaneously trying to finish a story and figure out what potatoes to make for Thanksgiving. It was one of a dozen or more potato gratin recipes on Epicurious. I’ve made several versions of potato gratin in the past. Some are too creamy. This was perfect.

The key to any good potato gratin is slicing potatoes so they’re thin and uniformly sliced. I highly recommend one of these hand-held mandoline slicers. They’re inexpensive and faster than a chef’s knife. They’re also easier to use than a great big mandoline, which can be a hassle to clean. Just remember to use the finger guard. Trust me.

Continue reading ‘Potato Gratin with Mushrooms and Gruyere’

09
Nov
10

Roasted Beet Salad with Feta and Pumpkin Seeds

By Elisa Leave a Comment
Categories: arugula, fall, healthy and vegetarian
Tags: , ,

A couple pounds of beets landed in our kitchen last week. Yep. Two bunches of my least favorite vegetable. I spent part of the weekend trying to cook through our CSA box — arugula, bok choy, jalapenos, cherry tomatoes, garlic, lettuce and beets. I hate wasting any of the produce we bring home. Don’t get me wrong, beets aren’t all bad. I love beet greens. And really, I don’t mind beets, I just don’t love them. Jeff, however, strongly minds them.

There were several kinds of beets here — golden beets, small maroon beets, mid-sized pink beets. I would happily make this salad again. The beets become soft, sweet and gorgeous when tossed in  honey, sherry vinegar, olive oil and sliced shallot.  Roasting them really brings out their color. Here, they’re served with peppery arugula, salty feta and crunchy, roasted pumpkin seeds. This one got a thumbs down from Jeff, but a thumbs up from me.

Roasted Beet Salad with Feta and Pumpkin Seeds
Earth to Table

2 bunches beets (about 4 pounds), mixed colors if possible
3/4 cup extra-virgin olive oil, divided
1/2 teaspoon kosher salt
6 tablespoons sherry vinegar
2 tablespoons local honey
1 shallot, thinly sliced
4 ounces feta cheese, crumbled
1/2 cup packed arugula leaves
1/4 cups roasted pumpkin seeds
Salt and freshly ground black pepper

Preheat oven to 400 degrees F. Trim the greens from the beets, leaving a stub of green on each. Scrub beets and toss with 2 tablespoons of the olive oil and salt. Place them in a roasting pan with 1 tablespoon of water. Cover tightly with oil and roast until the beets are fork tender, about 40 minutes. (The roasting time will depend on the size and type of been, so check them early and often). Remove the foil and allw to cool. Peel beets by slipping the skins off with your fingers. Slice beets into wedges and set aside.

In a medium bowl, combine the remaining oil, vinegar, honey and shallot. Stir in beets, cover and refrigerate for at least 2 hours or for up to 12 hours.

Drain dressing from the beets and place them a platter. Sprinkle with feta, arugula and pumpkin seeds. Season with salt and pepper.

04
Oct
10

Warm Black Bean and Vegetable Wraps

By Elisa 1 Comment
Categories: butternut squash, fast, healthy, vegetarian and wraps
Tags: ,

I love to cook the most when the season changes. Or maybe that’s when I love to eat the most. Either way, I get excited about making something as simple as wraps.  End-of-summer zucchini, butternut squash, bell peppers, onion and black beans held together with melty pepper jack cheese and a sprinkle of cilantro. If I were forced to become a vegetarian, I wouldn’t mind if I could have food like this every day.

I made these yesterday afternoon while Jeff was on one of his final marathon training runs and Gabi was down for her afternoon nap. Jeff and I shared one after he came home from the park. Then we stashed the rest in the fridge for lunches this week.  Today at work, we took them out of the foil, wrapped them in paper towels and nuked them for about 45 seconds. Yum!!  They’re even better with two or three spoonfuls of store-bought salsa.

Warm Black Bean and Vegetable Wraps
The Bon Appetit Cookbook: Fast Easy Fresh

1 1/2 tablespoons olive oil
2 large garlic cloves, minced
2 cups diced red or yellow bell peppers, or both
1 cup 1/2-inch cubes zucchini
1 cup 1/2-inch cubes peeled seeded butternut squash
1 cup chopped red onion
2 teaspoons ground cumin
1 can black beans, drained and rinsed
1 cup (packed) grated hot pepper Monterey Jack cheese
4 9- to 10-inch-diameter flour tortillas (burrito size)
4 tablespoons chopped fresh cilantro, divided

Preheat oven to 350 degrees F.

Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add all vegetables and saute until crisp tender, about 8 minutes. Mix in cumin and saute until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl, mash coarsely with fork. Mix in vegetables, then cheese.

Place tortillas on work surface. Spoon 1/4 of filling down the center of each, sprinkle filling on each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps seam side down, on baking sheet. Cover wraps with foil. Bake until just heated through, about 10 minutes. Cut each in half.

Makes 4 wraps.

29
Sep
10

Curried Lentils with Sweet Potatoes and Swiss Chard

By Elisa Leave a Comment
Categories: entree, fall, healthy, Indian, sweet potatoes, vegan and vegetarian
Tags: ,

Summer took its final breath last week. The nights are cool enough to sleep with the windows open. Yesterday, I wore a sweater to work. And the farmers’ markets are filled with winter squash, apples, pears,  potatoes and Swiss chard.

I go a little nuts when fall sets in. I can’t wait to dive into the range of fall flavors and the heavier comfort foods. It makes me want to curl up with a blanket and book, although there isn’t much time to do that these days.

I ran across this recipe back in May while mining SmittenKitchen for Indian recipes. It originally appeared in The New York Times. It intrigued me. This week, Jeff returned from the Fair Shares pickup site with two pounds of sweet potatoes. I looked up this recipe again,  picked up the rest of the ingredients and decided it was time to give this a try.

The result is comfort food at its best. Warm, sweet and spicy, and filled with superfoods. I fed Gabi some at dinner tonight, trying to coax her little palate into liking the foods her Mommy and Daddy love. So far so good. The three of us loved this one.

Curried Lentils With Sweet Potatoes and Swiss Chard
The New York Times, Nov. 14, 2007 via SmittenKitchen.com

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper|
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeño. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Serves 8 to 10 as a side dish; 6 as a main course

23
Sep
10

Wild and Brown Rice Salad

By Elisa Leave a Comment
Categories: fast, healthy, vegan and vegetarian
Tags:

A certain person in this house doesn’t like raw bell pepper. Specifically, it’s Jeff. I’ve never quite understood why. I understand green bell peppers, but how could you not like red bell pepper? It’s so sweet and yummy. But more often than not it ends up pushed to the side of Jeff’s plate. He’s also not crazy about cucumber. Needless to say, he has steered clear of this salad.

I, on the other hand, love everything on this ingredient list. Lately I’ve been on the prowl for recipes like this one. It’s quick, full of flavor and easy to eat while I’m stuck at my desk on deadline. This was a incredibly busy week, so a container of wild and brown rice salad and an apple has been my lunch almost daily. And because it’s so incredibly healthy, I’ve felt zero guilt about indulging my 3 p.m. chocolate cravings.

Wild and Brown Rice Salad
Martha Stewart Living 2002 Annual Recipes

1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
1 1/2 cups cooked wild rice
3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked)
1 yellow bell pepper, seeds and ribs removed, cut into 1/2-inch pieces [I also added 1 red bell pepper]
1/2 red onion, finely chopped
2 celery stalks, strings removed, cut into 1/2-inch slices
1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
6 ounces cherry tomatoes, quartered
1/4 cup chopped cilantro

In a small bowl, whisk together the oil, vinegar, salt, pepper, and mustard; set aside.

Place the wild rice, brown rice, bell pepper, onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a bowl.

Serves 8 to 10 as a side dish.

21
Sep
10

Cream of Fresh Tomato Soup

By Elisa Leave a Comment
Categories: basil, soup, summer, tomato and vegetarian
Tags: , ,

The kitchen sink became clogged over the weekend. For two days we couldn’t use it. After spending what seemed like hours plunging it, pouring boiling water down the drain, and trying to fix the problem with a baking soda and vinegar solution, we called the plumber. Turns out the problem wasn’t a simple clog, but our 100-year-old pipe that had corroded and leaked beneath our basement floor. I’ll spare you the rest of the details, but the long and short of it is this:  It’s now fixed.

Before the sink debacle, I went to the Tower Groves Farmers Market for one last tomato fix. Our tomato plants have stopped producing. It’s the tail end of the season. So, I stocked up one last time. I grabbed a mix of heirlooms, red onion and carrots for this cream of tomato soup. I’ve been wanting to try it since Christmas, when I received the new Barefoot Contessa cookbook. It’s almost cruel to receive a cookbook in December with this recipe, knowing it will be months before tomatoes would be in season. Cream of tomato soup has been on my to-do list ever since.

And let me tell you, it is awesome. The soup is smooth with several layers of flavor. There’s the hint of basil and garlic. The sweetness of the carrots enhances the tomatoes.  The onion adds a subtle bite. It would be easy to skip the Parmesan croutons, but don’t cut this corner. They’re essential. They absorb the soup and they add crunch. Yum!

Continue reading ‘Cream of Fresh Tomato Soup’

20
Aug
10

Pasta Caprese

By Elisa Leave a Comment
Categories: basil, entree, fast, healthy, Italian, pasta and noodles, summer, tomato and vegetarian
Tags: , ,

It’s tomato season. And that means raw tomato sauces.

Among my favorites: cherry tomatoes marinated in balsamic, olive oil, salt and pepper, and tossed with arugula. Romas diced and tossed with lemon juice, olive oil and garlic. Heirlooms chopped and mixed with olives, red wine vinegar and majoram. There are hundreds of ways.

A few days ago, I used  romas from our garden and several heirlooms from our Fair Shares box to make this rustic raw tomato sauce. If you like caprese salads, you’ll like this. And if you have little time to make dinner, you’ll thank me for it, too.

It comes together in less than a half hour, and the ingredient list is small. The success depends on quality, like so many recipes that rely on a handful of fresh ingredients. Tomatoes must be in season. Your olive oil must be good enough to stand alone. Your mozzarella must be fresh, packed in water.

This is a nice way to use summer tomatoes. I ate the leftovers last week for lunch. It’s great at room temperature, or even cold, as a pasta salad.

Pasta Caprese
Cook’s Illustrated, July 2007

1/4 cup extra virgin olive oil
2-4 teaspoons fresh lemon juice
1 small garlic clove, minced or pressed through a garlic press
1 small shallot, minced fine
1 1/2 pounds ripe tomatoes, cored, seeded and cut in 1/2-inch dice
12 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1 pound penne, or other tubular pasta
1/4 cup chopped fresh basil

Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, 1/4 teaspoon pepper together in a large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes longer than 45 minutes.

While tomatoes are marinating, place mozzarella on a plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper and additional lemon juice. Serve immediately.

Serves 4 to 7.
28
Jul
10

Orzo with Feta and Cherry Tomatoes

By Elisa 3 Comments
Categories: entree, healthy, Middle Eastern / Mediterranean, summer, tomato and vegetarian
Tags: , ,

This past month is a blur. The life adjustment, the pace of getting out the door in the morning, the lack of spare time — it’s like a race. Still, I’m trying my best to make time for a few simple splurges. Long showers. Morning runs. Good food.

The past few Sundays I’ve made batch recipes that Jeff and I could eat for lunch during the week. When you’re in the news business like we are, eating out doesn’t happen often (too many deadlines), and cafeteria food in our building doesn’t always cut it. This orzo salad with cherry tomatoes and feta definitely did.

I admit that finding the time to cook while working full-time with a baby is hard. I’m pretty stubborn when it comes to food. Seasonal ingredients are a must.  Processed food — very rarely. I dig my heels in when it comes to these things. That means almost everything we eat is fresh and homemade, and making it can be time consuming.

This orzo salad is a quickie, about 30 minutes from start to finish. And it’s amazing.  The tomatoes, feta, lemon zest, parsley, need I say more? It’s tangy, salty, bursting with flavor. The pine nuts give it a nice crunch. It’s almost as addictive as the kale and bulgur from a few weeks ago.

Continue reading ‘Orzo with Feta and Cherry Tomatoes’

24
Jul
10

Tomato and Goat Cheese Tart

By Elisa Leave a Comment
Categories: basil, entree, fast, summer, tomato and vegetarian
Tags: , ,

We’re finally settling into a routine. It’s been four weeks since I returned to work, and two weeks since our 10-month-old started daycare. It’s not as crazy around here as it was 14 days ago. Still, finding time to cook during the week is tough.  Making this fabulous tart on a Tuesday night felt like a coup.

I must disclose that I did come home from work early. I picked Gabi up from daycare around 2, stopped at the store, put her down for a nap and made the tart dough.  By 5:30 the tart was ready to pop in the oven. It was about then that two of my favorite people — Colleen and Don — knocked on the door. They were passing through town on their way from Providence, RI to Seattle. They’re about to move to Hawaii, lucky them, and they were staying  the night with us.

I put the tart in the oven a couple hours later, when Gabi was down for the night. We ate it with a green salad and crisp white wine.

The tomatoes and onions are sweet, the crust is flaky and buttery, and the goat cheese lends offers tome tang. Make this tart once and you’ll want to make it again and again.

Continue reading ‘Tomato and Goat Cheese Tart’

« Previous Entries
Next Entries »

welcome!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 32 other followers

search by month

recipes by category

Follow

Get every new post delivered to your Inbox.

Join 32 other followers

%d bloggers like this: