Well, I just completed my move to a new apartment (yay) and have my kitchen unpacked enough that I can FINALLY stop eating pizza! I'm really quite sick of it by now.
This soup came out quite well and easily makes enough to feed 4 people.
Mats
8oz cremini mushrooms, sliced
1 large onion, diced
2 Tbsp olive oil
1/2tsp oregano
1/2tsp basil
6c stock. I used 4c of vegetable stock and 2c chicken stock
8oz papardelle noodles. Any egg noodle will work if you can't find papardelle noodles.
1 1/2c green beans
3/4c marscapone. It's a creamy, soft Italian cheese. I bet plain cream cheese would work just as well.
2 cloves garlic, crushed
2 tsp lemon juice
In a medium pot, heat the oil over medium heat. Add the diced onion and mushroom slices and saute for 10 minutes until the onions are soft and the mushrooms start giving up their liquid.
Add the basil and oregano, stir and cook for 1 minute
Add 6c of stock. Cover and bring to a boil.
Add papardelle noodles, cover and boil for 3 minutes
Stir well! The papardelle noodles come in little nests that need to be loosened as they cook.
Add the green beans, stir, cover and boil for 3 more minutes.
In a separate bowl, combine 3/4c marscapone with 1/2c stock (or water). Whisk well so the cheese is dissolved in the liquid.
Remove the soup from heat and whisk the marscapone liquid into the soup.
Crush 2 cloves of garlic into the soup, and stir in 2 tsp lemon juice.
Dish out into bowls and serve.
Tuesday, January 22, 2013
Friday, January 11, 2013
Turkey Meatballs
Making meatballs out of ground turkey instead of ground beef really cuts down on the fat content of your dinner without sacrificing any flavor. For best results, finish cooking the meatballs in a pot of Tomato Sauce just remember you'll need a bigger pot than normal!
Mats - makes about 20 meatballs
1 lb ground turkey
2 eggs
1 1/2 cups plain bread crumbs
1/2c mozzarella cheese, grated
1/4c Parmesan cheese, grated
2 tsp dried oregano
1 tsp dried basil
Add all ingredients to a mixing bowl.
Use your hands to squish and mix the mixture around - you're looking to evenly distribute the egg and breadcrumb mixture in with the meat. I find the technique that works best for me is to use a kneading motion where I push the top of the lump down flat, then rotate the lump about 90 degrees, flip it over and push down again. Make sure you scrape the bottom of the mixing bowl as you mix the meat - the breadcrumbs tend to accumulate down there and need to be worked into the meat.
In a medium saucepan, heat 1 Tbsp olive oil over medium heat
Take your meatball mixture and start forming it into golf ball sized balls
Drop each meatball into the hot oil and cook for about 2 minutes on each side. You don't need to cook the meatball all the way through, you're just trying to sear the outside so they'll hold their shape.
Once their outsides are browned all over, scoop the meatball up and plop it in your pot of Tomato sauce. You'll want to have them cooking in the sauce for at least 40 minutes.
Mats - makes about 20 meatballs
1 lb ground turkey
2 eggs
1 1/2 cups plain bread crumbs
1/2c mozzarella cheese, grated
1/4c Parmesan cheese, grated
2 tsp dried oregano
1 tsp dried basil
Add all ingredients to a mixing bowl.
Use your hands to squish and mix the mixture around - you're looking to evenly distribute the egg and breadcrumb mixture in with the meat. I find the technique that works best for me is to use a kneading motion where I push the top of the lump down flat, then rotate the lump about 90 degrees, flip it over and push down again. Make sure you scrape the bottom of the mixing bowl as you mix the meat - the breadcrumbs tend to accumulate down there and need to be worked into the meat.
In a medium saucepan, heat 1 Tbsp olive oil over medium heat
Take your meatball mixture and start forming it into golf ball sized balls
Drop each meatball into the hot oil and cook for about 2 minutes on each side. You don't need to cook the meatball all the way through, you're just trying to sear the outside so they'll hold their shape.
Once their outsides are browned all over, scoop the meatball up and plop it in your pot of Tomato sauce. You'll want to have them cooking in the sauce for at least 40 minutes.
Wednesday, January 9, 2013
Macaroni and cheese style cauliflower
Even though this dish is laden with cheese, it still clocks in as lower calorie than your standard macaroni casserole. The substitution of par-boiled cauliflower for high-carb macaroni cuts this dish down to a lean 273 cal per 1-cup serving.
Mats
1 1/2 lbs cauliflower (about 6 cups) cut into 2 inch chunks.
2 1/2 Tbsp butter
4 Tbsp flour
2 cloves garlic, crushed
2c skim milk
2c extra-sharp cheddar cheese, grated
1/2c nutritional yeast
1c breadcrumbs
2 tsp salt
Heat your oven to 350
Bring a very large pot of water (enough to hold all the cauliflower at once) to a boil over very high heat. Add the salt and cauliflower and boil for 6 minutes.
Drain the pot and reserve 1c of the boiling liquid. Put the cauliflower aside.
In the pot you used to boil the cauliflower, melt the butter over medium-low heat. One all the large butter lumps are melted, add the flour and whisk (it's a roux again). Cook this mixture for 1 minute, whisking constantly.
Add the 2c milk, 1c reserved cauliflower liquid and 2 cloves of crushed garlic (you've just turned your roux into a bechamel sauce). Cook over medium-low heat for 10 minutes, whisking constantly. Make sure to scrape the bottom of the pot and the sides with your whisk to keep the milk from scorching. If the milk begins to boil, turn the heat down to low.
After 10 minutes, your sauce will have thickened considerably. Turn the heat completely off and whisk in the cheddar cheese (now your bechamel sauce is a Morney sauce. Aren't you the fancy French cook?) and the nutritional yeast. Whisk it well until the cheese is melted and the yeast is dissolved.
Dump the cooked cauliflower in the pot and stir it well in the sauce so all the florets are evenly coated with the sauce.
Take a deep baking dish and coat the bottom and sides with cooking spray. Pour the cauliflower and cheese sauce into the dish and spread it evenly in the pan.
Sprinkle the 1c of breadcrumbs evenly over the top of the casserole, then spray the breadcrumbs lightly with the cooking spray
Bake at 350 for 30 minutes, or until the breadcrumbs are browned and the cheese sauce is bubbling.
Mats
1 1/2 lbs cauliflower (about 6 cups) cut into 2 inch chunks.
2 1/2 Tbsp butter
4 Tbsp flour
2 cloves garlic, crushed
2c skim milk
2c extra-sharp cheddar cheese, grated
1/2c nutritional yeast
1c breadcrumbs
2 tsp salt
Heat your oven to 350
Bring a very large pot of water (enough to hold all the cauliflower at once) to a boil over very high heat. Add the salt and cauliflower and boil for 6 minutes.
Drain the pot and reserve 1c of the boiling liquid. Put the cauliflower aside.
In the pot you used to boil the cauliflower, melt the butter over medium-low heat. One all the large butter lumps are melted, add the flour and whisk (it's a roux again). Cook this mixture for 1 minute, whisking constantly.
Add the 2c milk, 1c reserved cauliflower liquid and 2 cloves of crushed garlic (you've just turned your roux into a bechamel sauce). Cook over medium-low heat for 10 minutes, whisking constantly. Make sure to scrape the bottom of the pot and the sides with your whisk to keep the milk from scorching. If the milk begins to boil, turn the heat down to low.
After 10 minutes, your sauce will have thickened considerably. Turn the heat completely off and whisk in the cheddar cheese (now your bechamel sauce is a Morney sauce. Aren't you the fancy French cook?) and the nutritional yeast. Whisk it well until the cheese is melted and the yeast is dissolved.
Dump the cooked cauliflower in the pot and stir it well in the sauce so all the florets are evenly coated with the sauce.
Take a deep baking dish and coat the bottom and sides with cooking spray. Pour the cauliflower and cheese sauce into the dish and spread it evenly in the pan.
Sprinkle the 1c of breadcrumbs evenly over the top of the casserole, then spray the breadcrumbs lightly with the cooking spray
Bake at 350 for 30 minutes, or until the breadcrumbs are browned and the cheese sauce is bubbling.
Monday, January 7, 2013
Roast Winter Vegetables
There's nothing like roasting some nice root veggies in the winter. They pair really, really nicely with broiled fish - tilapia is a nice mild one that I like to top with a butter and breadcrumb mixture, and just a splash of lemon juice.
Needed
1/2 cauliflower head, cut into 1-inch chunks
1 bunch carrots, washed and sliced into 1/2 inch thick rounds
1 sweet potato, peeled and cut into 1 inch chunks
2 yukon gold potatoes, cut into 1 inch chunks
Any other firm root veggie you like - Turnips worked well, but I have discovered I don't really like turnips. Parsnips were rather good. Beets would probably be delicious, but I have been banned from cooking them. I wanted to do Brussels sprouts, but my store didn't have any in at the moment.
3 Tbsp olive oil
2 cloves garlic, crushed
2 tsp dried thyme
Preheat the oven to 450 degrees
In a glass baking dish, add all the vegetables you're using.
Pour the olive oil over top, add the crushed garlic and thyme
Toss with your hands well, so all the veggies are evenly coated with oil.
Level out the veggie pile so it evenly covers the entire baking dish.
Roast at 450 degrees for 20 minutes
Stir the vegetables with a spatula, making sure to turn them all over
Return to oven, raise heat to 500 degrees and cook for 10 minutes.
Needed
1/2 cauliflower head, cut into 1-inch chunks
1 bunch carrots, washed and sliced into 1/2 inch thick rounds
1 sweet potato, peeled and cut into 1 inch chunks
2 yukon gold potatoes, cut into 1 inch chunks
Any other firm root veggie you like - Turnips worked well, but I have discovered I don't really like turnips. Parsnips were rather good. Beets would probably be delicious, but I have been banned from cooking them. I wanted to do Brussels sprouts, but my store didn't have any in at the moment.
3 Tbsp olive oil
2 cloves garlic, crushed
2 tsp dried thyme
Preheat the oven to 450 degrees
In a glass baking dish, add all the vegetables you're using.
Pour the olive oil over top, add the crushed garlic and thyme
Toss with your hands well, so all the veggies are evenly coated with oil.
Level out the veggie pile so it evenly covers the entire baking dish.
Roast at 450 degrees for 20 minutes
Stir the vegetables with a spatula, making sure to turn them all over
Return to oven, raise heat to 500 degrees and cook for 10 minutes.
Pinto Tacos
Mmm, taco-esque dinner. It's a bit messy, like a good taco should be.
Mats - makes 8 tacos
12 burrito-sized soft taco shells
1 medium red onion, diced
3 cloves garlic, crushed
4 oz chorizo sausage, sliced and casing removed
1 can diced tomato (potentially with chilies, but my husband is not a fan of the spicy, so I used plain diced)
2 cans pinto beans, drained
cilantro (optional. 1/4c fresh or 2 Tbsp dried)
2 avocados
1c cheddar cheese, grated
In a medium saucepan, heat 1 Tb olive oil over medium heat. Add diced onions and saute for 5 minutes.
Add crushed garlic and cook for 1 minute
Add sliced chorizo sausage and cook for 3 minutes
Drain and rinse the pinto beans, add to the chorizo mixture.
Add diced tomatoes (liquid and all). Stir well. If you're using dried cilantro, add that too and stir.
Turn the heat down to medium-low and cook for about 5 minutes or until most of the liquid has evaporated.
Meanwhile in a small saucepan over high heat, warm up the tortillas. They'll need about a minute on the first side and no more than 30 seconds or so on the flip side.
Assemble the tacos - it'll be about 1/4 to 1/2 cup of bean filling, 1/4 sliced avocado (a few sprigs of cilantro if you're using fresh), and 3 Tbsp grated cheese.
Mats - makes 8 tacos
12 burrito-sized soft taco shells
1 medium red onion, diced
3 cloves garlic, crushed
4 oz chorizo sausage, sliced and casing removed
1 can diced tomato (potentially with chilies, but my husband is not a fan of the spicy, so I used plain diced)
2 cans pinto beans, drained
cilantro (optional. 1/4c fresh or 2 Tbsp dried)
2 avocados
1c cheddar cheese, grated
In a medium saucepan, heat 1 Tb olive oil over medium heat. Add diced onions and saute for 5 minutes.
Add crushed garlic and cook for 1 minute
Add sliced chorizo sausage and cook for 3 minutes
Drain and rinse the pinto beans, add to the chorizo mixture.
Add diced tomatoes (liquid and all). Stir well. If you're using dried cilantro, add that too and stir.
Turn the heat down to medium-low and cook for about 5 minutes or until most of the liquid has evaporated.
Meanwhile in a small saucepan over high heat, warm up the tortillas. They'll need about a minute on the first side and no more than 30 seconds or so on the flip side.
Assemble the tacos - it'll be about 1/4 to 1/2 cup of bean filling, 1/4 sliced avocado (a few sprigs of cilantro if you're using fresh), and 3 Tbsp grated cheese.
Mushroom pie
Shh! It's actually a quiche.
Mats
2 frozen 9-inch deep-dish pie crusts
1 lb mushrooms, slices
1 medium yellow onion, peeled and diced
3 cloves garlic, crushed
1 Tb fresh thyme or 1tsp dried
2 eggs
3 egg whites
1 1/2 c milk
2 tsp dijon mustard
1/4 tsp nutmeg
3/4c Swiss cheese
Heat oven to 350
In a medium saucepan, heat 1 Tb olive oil over medium heat. Add diced onions and sliced mushrooms and saute for 10 minutes, stirring frequently. You're looking to make the onions translucent and cook the mushrooms until they're browned and there's no liquid left in the saucepan.
Meanwhile, in a mixing bowl, combine the 2 eggs (yolks and whites), 3 egg whites, 1 1/2c milk, 1/4 tsp nutmeg and 2 tsp Dijon mustard. Whisk until the mixture is well-combined.
Also meanwhile, sprinkle about 1/4c cheese each into the bottoms of the frozen pie crusts.
When the liquid has mostly evaporated from the mushroom/onion mixture, add the crushed garlic and thyme. Stir and cook for 1 minute, then pour the contents of the saucepan into the egg and milk mixture.
Stir the milk/mushroom mixture well, then pour into the cheesed pie-plates. Try to ensure that both pies get equal amounts of mushrooms and onions, otherwise you will have one very boring pie and one with basically no binder.
Sprinkle the remaining Swiss cheese on top of both pies.
Bake at 350 degrees for 1 hour, then remove from oven and let sit 10 minutes before slicing and serving.
Mats
2 frozen 9-inch deep-dish pie crusts
1 lb mushrooms, slices
1 medium yellow onion, peeled and diced
3 cloves garlic, crushed
1 Tb fresh thyme or 1tsp dried
2 eggs
3 egg whites
1 1/2 c milk
2 tsp dijon mustard
1/4 tsp nutmeg
3/4c Swiss cheese
Heat oven to 350
In a medium saucepan, heat 1 Tb olive oil over medium heat. Add diced onions and sliced mushrooms and saute for 10 minutes, stirring frequently. You're looking to make the onions translucent and cook the mushrooms until they're browned and there's no liquid left in the saucepan.
Meanwhile, in a mixing bowl, combine the 2 eggs (yolks and whites), 3 egg whites, 1 1/2c milk, 1/4 tsp nutmeg and 2 tsp Dijon mustard. Whisk until the mixture is well-combined.
Also meanwhile, sprinkle about 1/4c cheese each into the bottoms of the frozen pie crusts.
When the liquid has mostly evaporated from the mushroom/onion mixture, add the crushed garlic and thyme. Stir and cook for 1 minute, then pour the contents of the saucepan into the egg and milk mixture.
Stir the milk/mushroom mixture well, then pour into the cheesed pie-plates. Try to ensure that both pies get equal amounts of mushrooms and onions, otherwise you will have one very boring pie and one with basically no binder.
Sprinkle the remaining Swiss cheese on top of both pies.
Bake at 350 degrees for 1 hour, then remove from oven and let sit 10 minutes before slicing and serving.
Monday, December 17, 2012
Irish Stew
This stew is a beautiful way to hide squash - it blends really naturally with the other flavors and provides a nice, subtle accent. About the beer - I think it comes out best when made with a bottle of Guiness. I've tried a couple of other stouts, but they felt a bit flat.
Mats - serves 2
1 Tb olive oil
10 pearl onions, skins removed
1 medium carrot, peeled and chopped into rounds (about 2/3c)
1 Tb flour
8 oz plain seitan, chopped into 1-inch pieces
4 slices tempeh bacon, chopped into 1-inch pieces
1 clove garlic, minced
1 tsp fresh thyme, or 1/2 tsp dried
1 1/2c vegetable stock
1c stout beer. I like Guiness best
6oz (1c) butternut squash, peeled, seeded and chopped into 1-inch pieces
1c peas
In a pot, heat oil over medium-high heat. Add the pearl onions and carrot and cook for 5 minutes. The onions should start to develop brown patches.
Add flour and stir so all the veggies are coated with the oil-flour mixture (look! it's a roux again). Cook for 2 minutes; the flour should be just starting to brown.
Add seitan, tempeh bacon, garlic and thyme and cook for 4 minutes, scraping the bottom of the pot to make sure nothing is sticking.
Add the beer, bring to a full boil and boil for 3 minutes. Keep scraping the bottom of the pot to prevent the bacon from sticking
Add the vegetable stock and butternut squash, and bring to a simmer. Reduce the heat to medium-low and cook for 20 minutes.
Add the peas and cook for 10 more minutes.
I like to serve it under mashed potatoes, sorta like a shepherd's pie.
Easy way to peel butternut squash - chop of the neck. Slice the neck into 1/2 inch thick rounds (and toss the stem). Lay each round flat on your cutting board and make straight cuts around the circumference of the circle. You'll end up with something vaguely hexagon-like. Then scrape out the seeds of the bottom bit of the squash (like when you make a jack-o-lantern), chop into rounds and slice off the skin again.
Mats - serves 2
1 Tb olive oil
10 pearl onions, skins removed
1 medium carrot, peeled and chopped into rounds (about 2/3c)
1 Tb flour
8 oz plain seitan, chopped into 1-inch pieces
4 slices tempeh bacon, chopped into 1-inch pieces
1 clove garlic, minced
1 tsp fresh thyme, or 1/2 tsp dried
1 1/2c vegetable stock
1c stout beer. I like Guiness best
6oz (1c) butternut squash, peeled, seeded and chopped into 1-inch pieces
1c peas
In a pot, heat oil over medium-high heat. Add the pearl onions and carrot and cook for 5 minutes. The onions should start to develop brown patches.
Add flour and stir so all the veggies are coated with the oil-flour mixture (look! it's a roux again). Cook for 2 minutes; the flour should be just starting to brown.
Add seitan, tempeh bacon, garlic and thyme and cook for 4 minutes, scraping the bottom of the pot to make sure nothing is sticking.
Add the beer, bring to a full boil and boil for 3 minutes. Keep scraping the bottom of the pot to prevent the bacon from sticking
Add the vegetable stock and butternut squash, and bring to a simmer. Reduce the heat to medium-low and cook for 20 minutes.
Add the peas and cook for 10 more minutes.
I like to serve it under mashed potatoes, sorta like a shepherd's pie.
Easy way to peel butternut squash - chop of the neck. Slice the neck into 1/2 inch thick rounds (and toss the stem). Lay each round flat on your cutting board and make straight cuts around the circumference of the circle. You'll end up with something vaguely hexagon-like. Then scrape out the seeds of the bottom bit of the squash (like when you make a jack-o-lantern), chop into rounds and slice off the skin again.
Subscribe to:
Posts (Atom)