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.
Monday, December 17, 2012
Tuesday, November 27, 2012
Lentil-Vegetable Soup
This is a recipe I picked up over the Thanksgiving holiday from my aunt. I made it a few days ago and it's one of those soups that just get better overnight!
Mats
4 tsp olive oil
1 onion, diced
2 carrots, peeled and sliced into 1/4 inch thick rounds
1 stalk celery, chopped into 1/4 inch pieces
2 bay leaves
2 Tb tomato paste
1 tsp salt
2 cloves garlic, finely chopped
3c stock (I used a cup of vegetable stock, a cup of mushroom stock and a cup of chicken stock. I was using up leftovers. Any combination of stocks would work)
3c water
1c dried lentils - try to get French dark green lentils; brown or yellow make the soup look kinda sickly
6c baby spinach
2 tsp red wine vinegar
2 tsp Dijon mustard
1/4 tsp ground black pepper
Parmesan cheese, for topping
In a large pot, heat the oil over medium-high heat. Add the onions, celery, and carrot (this is mirepoix, pronounced meer-pwah, and is a base for many French recipes). Cook on medium-high for 10 minutes, stirring occasionally so the veggies don't stick to the bottom of the pot.
Add the bay leaves, tomato paste, salt, and garlic and cook for 1 minute, stirring constantly.
Add the stock, water and lentils and crank the heat up to high
As soon as the soup starts boiling, reduce the heat to medium and cover. Keep the lid a bit cocked so some of the steam can still escape. Make sure the soup is still boiling, and cook for 25 minutes.
Add the spinach, vinegar, mustard and another cup of water. Stir well and make sure all the spinach is in the liquid, then cover and cook 15 minutes.
Ladle into bowls, remove the bay leaves and top with the cheese, if desired.
Mats
4 tsp olive oil
1 onion, diced
2 carrots, peeled and sliced into 1/4 inch thick rounds
1 stalk celery, chopped into 1/4 inch pieces
2 bay leaves
2 Tb tomato paste
1 tsp salt
2 cloves garlic, finely chopped
3c stock (I used a cup of vegetable stock, a cup of mushroom stock and a cup of chicken stock. I was using up leftovers. Any combination of stocks would work)
3c water
1c dried lentils - try to get French dark green lentils; brown or yellow make the soup look kinda sickly
6c baby spinach
2 tsp red wine vinegar
2 tsp Dijon mustard
1/4 tsp ground black pepper
Parmesan cheese, for topping
In a large pot, heat the oil over medium-high heat. Add the onions, celery, and carrot (this is mirepoix, pronounced meer-pwah, and is a base for many French recipes). Cook on medium-high for 10 minutes, stirring occasionally so the veggies don't stick to the bottom of the pot.
Add the bay leaves, tomato paste, salt, and garlic and cook for 1 minute, stirring constantly.
Add the stock, water and lentils and crank the heat up to high
As soon as the soup starts boiling, reduce the heat to medium and cover. Keep the lid a bit cocked so some of the steam can still escape. Make sure the soup is still boiling, and cook for 25 minutes.
Add the spinach, vinegar, mustard and another cup of water. Stir well and make sure all the spinach is in the liquid, then cover and cook 15 minutes.
Ladle into bowls, remove the bay leaves and top with the cheese, if desired.
Monday, November 12, 2012
Sweet potato and peanut butter soup
This is another of my adjustable-spicy recipes. 1/2 tsp of chili paste worked well, but doubling it would be fine.
Mats
1 Tb olive oil
1 leek, white parts only
1 1/2 Tbsp tomato paste
1 1/2 Tbsp creamy peanut butter
1/2 tsp chili paste
1 clove garlic, crushed
1c spinach
1/2 tsp tumeric
1/4 tsp cumin
1 sweet potato, peeled and cut into 1 inch chunks
1 1/4c stock. I used a combination of vegetable stock and mushroom stock, because that's what I had on hand.
3/4c water
In a medium pot, heat the oil over medium heat. Add the chopped leek and crushed garlic. Cook on medium for 5 minutes until the leek begins to soften
Add the sweet potato, tomato paste, peanut butter, chili paste, tumeric, cumin, water and stock. Stir well so the peanut butter is all dissolved.
Cover and cook for 20 minutes. Test the sweet potatoes - they should fall apart when you poke them with a fork.
Blend the soup, either in a food processor or a blender. Add a little water (1/4 c at a time) if your blender begins to seize up.
Return the soup to your pot and turn the heat to medium low
Stir in the spinach and cook 3 or so minutes until the spinach starts to wilt
Mats
1 Tb olive oil
1 leek, white parts only
1 1/2 Tbsp tomato paste
1 1/2 Tbsp creamy peanut butter
1/2 tsp chili paste
1 clove garlic, crushed
1c spinach
1/2 tsp tumeric
1/4 tsp cumin
1 sweet potato, peeled and cut into 1 inch chunks
1 1/4c stock. I used a combination of vegetable stock and mushroom stock, because that's what I had on hand.
3/4c water
In a medium pot, heat the oil over medium heat. Add the chopped leek and crushed garlic. Cook on medium for 5 minutes until the leek begins to soften
Add the sweet potato, tomato paste, peanut butter, chili paste, tumeric, cumin, water and stock. Stir well so the peanut butter is all dissolved.
Cover and cook for 20 minutes. Test the sweet potatoes - they should fall apart when you poke them with a fork.
Blend the soup, either in a food processor or a blender. Add a little water (1/4 c at a time) if your blender begins to seize up.
Return the soup to your pot and turn the heat to medium low
Stir in the spinach and cook 3 or so minutes until the spinach starts to wilt
Chickpea Tagine
This dish is an awesome mix of hot, sweet and savoury flavours. I only used 1/8 a tsp of cayenne pepper, because my husband is not so much a fan of the spicy. You can easily use 1/4 tsp if you like your dishes with a bit more kick.
Mats
2 tsp olive oil
1 onion, baseball sized
3 cloves garlic, crushed
2 cans chickpeas (also known as garbanzo beans)
3 carrots, peeled and cut into 1/4 inch thick rounds
1/4 cup dried currants or raisins
1 tsp tumeric
1 tsp cinnamon
1/2 tsp cumin
1/8 tsp cayenne pepper
2 tsp honey
2c water
2c baby spinach
In a large saucepan, heat the oil on medium. Peel the onion and slice it in half. Place the cut sides of the onion down, then cut in half again. Slice the quartered onion as thin as you can get it, then add the onion to the hot oil
Crush the garlic into the pan, then cook the onion and garlic for 5 minutes.
Add 2c water, chickpeas, chopped carrots, currants, cinnamon, cumin, tumeric, cayenne pepper and honey.
Cover and cook on medium heat for 20 minutes.
Uncover and add the baby spinach.
Stir until the spinach begins to wilt.
Remove from heat and serve with a Tbsp of sour cream or Greek yogurt.
Mats
2 tsp olive oil
1 onion, baseball sized
3 cloves garlic, crushed
2 cans chickpeas (also known as garbanzo beans)
3 carrots, peeled and cut into 1/4 inch thick rounds
1/4 cup dried currants or raisins
1 tsp tumeric
1 tsp cinnamon
1/2 tsp cumin
1/8 tsp cayenne pepper
2 tsp honey
2c water
2c baby spinach
In a large saucepan, heat the oil on medium. Peel the onion and slice it in half. Place the cut sides of the onion down, then cut in half again. Slice the quartered onion as thin as you can get it, then add the onion to the hot oil
Crush the garlic into the pan, then cook the onion and garlic for 5 minutes.
Add 2c water, chickpeas, chopped carrots, currants, cinnamon, cumin, tumeric, cayenne pepper and honey.
Cover and cook on medium heat for 20 minutes.
Uncover and add the baby spinach.
Stir until the spinach begins to wilt.
Remove from heat and serve with a Tbsp of sour cream or Greek yogurt.
Tuesday, October 23, 2012
Millet Tabbouleh
Tabbouleh - now there's a mouthful of vowels. I made this one to be scooped up like a dip, chips-and-salsa style. Unfortunately, after mathing out all the calories between the tabbouleh and the pita chips, it turned out to be a bit heavy on calories and not quite filling enough to make a full meal out of it. It's great for snacking though, and travels well, so I have yet another picnic dish.
Mats
1/8c olive oil
1/2c millet
1 tomato, diced
1 cucumber, peeled and diced
1 bunch green onions (about 10), diced
1/4c cilantro, diced
1/4c lime juice
Pita chips for dipping
In a medium saucepan, heat 2 tsp olive oil over medium high heat. Add the dry millet and roast, stirring often for about 4 minutes. The millet will begin to turn a nice toasted brown.
Add 3c water to the millet, cover and bring to a boil.
Reduce the heat to medium-low and cook for 15 minutes.
Meanwhile, peel and dice the cucumber, dice the tomato, green onions and cilantro and put them in a bowl. with the lime juice and 1/8c olive oil.
When the millet is done (it will be very soupy), drain it over the sink in a colander and rinse it with cold water. This stops it from cooking and cools it down.
Squeeze the cold rinse water out of the millet and add it to you vegetable bowl.
Stir well and serve with pita chips to be used as edible utensils
Mats
1/8c olive oil
1/2c millet
1 tomato, diced
1 cucumber, peeled and diced
1 bunch green onions (about 10), diced
1/4c cilantro, diced
1/4c lime juice
Pita chips for dipping
In a medium saucepan, heat 2 tsp olive oil over medium high heat. Add the dry millet and roast, stirring often for about 4 minutes. The millet will begin to turn a nice toasted brown.
Add 3c water to the millet, cover and bring to a boil.
Reduce the heat to medium-low and cook for 15 minutes.
Meanwhile, peel and dice the cucumber, dice the tomato, green onions and cilantro and put them in a bowl. with the lime juice and 1/8c olive oil.
When the millet is done (it will be very soupy), drain it over the sink in a colander and rinse it with cold water. This stops it from cooking and cools it down.
Squeeze the cold rinse water out of the millet and add it to you vegetable bowl.
Stir well and serve with pita chips to be used as edible utensils
Friday, October 19, 2012
Cream of Crab soup
So most of my entries are healthy things I make regularly for dinner. This one is not. This is a terribly unhealthy and utterly delicious soup that my husband requests every year for his birthday. It's only once a year, though, so I just consider it a special treat, close my eyes, take a Lactaid, and enjoy.
Mats - serves 4
1 lb can backfin blue crab meat. If you can get it fresh, good on you. Make sure you pick through it well to remove any bits of shell or cartilage.
1 yellow onion
4 Tbsp (1/2 stick) butter
1/3 c flour
2 c light cream or half and half
2 c milk
1 Tbsp Old Bay
4 Tbsp sherry (optional)
In a medium pot, melt the butter over medium low heat
Dice the onion and add it to the melted butter. Cook over medium low heat for 5 minutes, or until the onion begins to soften and turn translucent. You DON'T want to brown it.
Add the Old Bay and flour. Whisk very well until you have a thick paste, no loose butter or lumps of flour
Slowly add the cream and milk, stirring well
Bring to almost a boil - you should just start to hear bubbles form at the bottom of the pot. If they start rising to the surface, your heat's too high.
Add the crabmeat, stir well and cook on medium low for 15 minutes, stirring often. DON'T let it boil.
Divide into bowls, drizzle a tablespoon of sherry on each one and pretend that it doesn't have any calories.
Mats - serves 4
1 lb can backfin blue crab meat. If you can get it fresh, good on you. Make sure you pick through it well to remove any bits of shell or cartilage.
1 yellow onion
4 Tbsp (1/2 stick) butter
1/3 c flour
2 c light cream or half and half
2 c milk
1 Tbsp Old Bay
4 Tbsp sherry (optional)
In a medium pot, melt the butter over medium low heat
Dice the onion and add it to the melted butter. Cook over medium low heat for 5 minutes, or until the onion begins to soften and turn translucent. You DON'T want to brown it.
Add the Old Bay and flour. Whisk very well until you have a thick paste, no loose butter or lumps of flour
Slowly add the cream and milk, stirring well
Bring to almost a boil - you should just start to hear bubbles form at the bottom of the pot. If they start rising to the surface, your heat's too high.
Add the crabmeat, stir well and cook on medium low for 15 minutes, stirring often. DON'T let it boil.
Divide into bowls, drizzle a tablespoon of sherry on each one and pretend that it doesn't have any calories.
Sweet Potato Torte
I went out and bought a mandolin especially to make this oh-so-pretty fall dish. Works beautifully - a double edged ceramic blade makes slicing the sweet potatoes sooooo easy. They need to be sliced very, very thinly, otherwise the torte won't cook properly. The springform pan isn't strictly necessary, but it made un-panning (is that even a word?) the torte very easy
Mats
2 sweet potatoes, peeled and sliced very thinly. I used my new mandolin (love it!), I bet the slicing attachment on a food processor would work as well
1 lb Swiss chard
3 tsp fresh rosemary, or 3 Tbsp dried
3 garlic cloves
1 red onion, diced
3 oz feta cheese. You can use blue cheese as well. I personally think it was a bit light on the cheese flavor, so I may use more next time
Spray the bottom and sides of your springform pan with cooking spray, or brush lightly with olive oil
Place one of your sweet potato circles in the center of the pan, then arrange more slices in a spiral patten around it, covering the bottom of the pan.
Repeat this process so you have a double-thick layer of potato at the bottom
Place some potato circles upright along the sides of the springform. This will be your "crust" to hold the filling in
Sprinkle 1/3 of the red onion, 1 tsp rosemary and 1 oz cheese on the bottom layer
Wash and remove the tough stems from the chard. Chop or tear the leaves into bite-sized pieces, and cover the onion layer with 1/3 of the leaves.
Crush one of the garlic cloves and spread it on top of the chard.
Make another layer of sweet potato circles on top of the Swiss chard just like you did the bottom. Just a single layer this time, though
Top with another 1/3 of the red onion, 1 tsp rosemary, 1 oz cheese, 1/3 of the Swiss chard leaves and another garlic clove
Make another layer of sweet potato circles
Use the last of the onion, rosemary, cheese, chard and clove to make another filling layer
Use the last of your sweet potato circles to make the top "crust". This can be as thick as you like
Cover with aluminum foil and bake at 350 F for 45 minutes
Uncover and drain any excess liquid that's accumulated in the pan. I did this by fitting a plate over top my torte, pressing slightly and tipping it over the sink. This will keep it from going all mushy.
Return to the 350 oven and cook, uncovered, for another 15 minutes
Lay a large serving dish over top the springform pan and flip. Undo the springform part and serve on the platter.
Mats
2 sweet potatoes, peeled and sliced very thinly. I used my new mandolin (love it!), I bet the slicing attachment on a food processor would work as well
1 lb Swiss chard
3 tsp fresh rosemary, or 3 Tbsp dried
3 garlic cloves
1 red onion, diced
3 oz feta cheese. You can use blue cheese as well. I personally think it was a bit light on the cheese flavor, so I may use more next time
Spray the bottom and sides of your springform pan with cooking spray, or brush lightly with olive oil
Place one of your sweet potato circles in the center of the pan, then arrange more slices in a spiral patten around it, covering the bottom of the pan.
Repeat this process so you have a double-thick layer of potato at the bottom
Place some potato circles upright along the sides of the springform. This will be your "crust" to hold the filling in
Sprinkle 1/3 of the red onion, 1 tsp rosemary and 1 oz cheese on the bottom layer
Wash and remove the tough stems from the chard. Chop or tear the leaves into bite-sized pieces, and cover the onion layer with 1/3 of the leaves.
Crush one of the garlic cloves and spread it on top of the chard.
Make another layer of sweet potato circles on top of the Swiss chard just like you did the bottom. Just a single layer this time, though
Top with another 1/3 of the red onion, 1 tsp rosemary, 1 oz cheese, 1/3 of the Swiss chard leaves and another garlic clove
Make another layer of sweet potato circles
Use the last of the onion, rosemary, cheese, chard and clove to make another filling layer
Use the last of your sweet potato circles to make the top "crust". This can be as thick as you like
Cover with aluminum foil and bake at 350 F for 45 minutes
Uncover and drain any excess liquid that's accumulated in the pan. I did this by fitting a plate over top my torte, pressing slightly and tipping it over the sink. This will keep it from going all mushy.
Return to the 350 oven and cook, uncovered, for another 15 minutes
Lay a large serving dish over top the springform pan and flip. Undo the springform part and serve on the platter.
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