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Archive for the ‘sauces’ Category

Pumpkin pizza

Here is a seasonal take on everyone’s favorite. The sauce here is savory, made from pumpkin, herbs, and sauteed shallots. The toppings all work well together, and I used soy feta cheese in place of the real stuff. I’ve seen variations of this recipe all over the internet, but I got my inspiration from Mike’s Table.

Pumpkin pizza

pumpkin sauce:

1 tablespoon olive oil

1 shallot, minced

5 cloves garlic, minced

1 cup canned pumpkin

1 cup broth

1/2 teaspoon thyme

1/4 teaspoon sage

salt and pepper to taste

2 sprinkles of red pepper flakes

topping:

3/4 pound ground turkey

2 leeks, chopped

8 sun-dried tomatoes halves, chopped

a dozen pitted kalamata olives, halved

3 – 4 ounces soy feta cheese, crumbled

handful of toasted pine nuts

1 package pizza dough (I used Trader Joe’s)

Saute the shallot and garlic in a heated pan with the olive oil, for about 5 minutes. Then add the pumpkin puree along with the broth, herbs, and seasoning. Stir to combine. Simmer for 10 – 15 minutes, til the moisture is cooked down and the sauce begins to thicken. Remove from heat.

Preheat oven to 425 degrees F.

Brown the meat in the pan – set aside. With the little grease that is left in the pan, add the leeks and the sun-dried tomatoes. Saute for about 5 minutes, then set aside.

Toss your pizza dough into the appropriate size for your pan (you can use a pizza stone, round pan – I used an oblong baking pan). Sprinkle the pan with some cornmeal to prevent sticking. Lay on your dough, then ladle on all of the sauce. Creatively lay on your toppings (I added the meat first, then the veggies, olives, cheese, and nuts). Bake in the oven for 10 – 12 minutes.

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What a wonderful recipe. I never boiled my tofu before, but I really liked the results of this preparation – it tasted very ricotta-like, and had a fabulous texture. I used shitake mushrooms for this recipe, and made my favorite tomato sauce. I should have taken a photo of the filling, but once we started eating these little lovelies, there was no stopping us.

Wild mushroom and tofu ricotta ravioli

tofu ricotta:

1 pound firm tofu, drained

3 tablespoons fresh lemon juice

2 teaspoons agave nectar

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon garlic powder

Break tofu into large chunks. Place in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 5 minutes. Drain well. Chill uncovered in the fridge until cool enough to handle. Crumble and place in a bowl with remaining ingredients. Mash and blend until mixture has the consistency of ricotta cheese. Chill several hours or overnight.

wild mushroom filling:

8 ounces wild mushroom (like shitake, or baby bella, or oyster)

3 cloves garlic, finely minced

1/4 cup fresh basil leaves, minced

1 tablespoon olive oil

1 teaspoon fresh rosemary, minced

salt and pepper, to taste

Heat olive oil over medium-high heat. Add garlic and saute about 2 minutes. Add mushrooms and saute 5 minutes, then add fresh herbs and saute another 5 minutes. Salt and pepper to taste.

For ravioli assembly:

40 wonton wrappers

3″ round biscuit/cookie cutter

Lay one wrapper flat on your work surface. Add about a teaspoon of the tofu ricotta mixture to the center of the skin. Top with about a teaspoon of the mushroom filling. Dip your fingers in water and use them to moisten the wonton wrapper all around the filling, to the edge. Lay another wrapper on top of the first, and press out as much air as possible around the filling.

Using the biscuit cutter, center it around the filling and press down firmly. Peel away and discard the edges of dough around the cutter.

Bring a large pot of water to a boil, add ravioli, and boil for 5 minutes. Drain well and top with tomato sauce and fresh basil. Makes 4-6 servings.

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Here’s another after-work dinner fav. Use packaged frozen rice, frozen peas and carrots, and bottled minced ginger and garlic. What could be easier after a tough day? Very tasty!

Tofu fried rice (from My Recipes)

2 cups packaged frozen rice (I used brown rice)

2 tablespoons canola oil, divided

1 14-ounce package firm tofu, drained and cut into 1/2″ cubes

2 large eggs, lightly beaten

1 cup green onion slices (1/2″ thick)

1 cup frozen peas, carrots, and corn, thawed

2 teaspoons bottled minced garlic

1 teaspoon bottled minced fresh ginger

2 tablespoons sake (rice wine)

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1/2 teaspoon dark sesame oil

Cook rice according to package directions (3 minutes in microwave for mine)

Heat 1 tablespoon canola oil in large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minutes or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon canola oil to pan. Add 1 cup onions, peas/carrots/corn, garlic, and ginger; saute 2 minutes.

While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Makes 4 servings.

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Love at first bite.

Grilled corn on the cob with maple-chipotle glaze (from Epicurious; nondairy modifications by me)

1/2 cup pure maple syrup

1/4 cup (1/2 stick) margarine

2 garlic cloves, minced

2 teaspoons minced canned chipotle chilies

1/4 teaspoon salt

6 ears fresh corn, husked

Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes.

Prepare barbecue (medium heat). Brush corn with some of the glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.

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I found this recipe and decided to play. I subbed ground chicken for the beef, and used soy yogurt instead of the real thing. I served it with some pita, tomatoes, and Israeli pickles. And some hummus, too. Fabulous meal.

Chicken shawarma meatballs

for the meatballs:

1 pound ground chicken

2 cloves garlic, minced

1/4 teaspoon freshly ground pepper

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon cardamom

1/4 teaspoon cinnamon

1/4 teaspoon coriander

1 tablespoon lemon juice

1/2 onion, finely diced

2 tablespoons plain soy yogurt

for the sauce:

1 small cucumber, peeled and seeds removed

2 cloves garlic

1 tablespoon lemon juice

1 cup plain soy yogurt

1 tablespoon dry dill

salt and pepper

Begin by making the sauce. In a blender, combine the garlic and cucumber. Blend until smooth. In a small bowl, combine the cucumber mixture, lemon juice, yogurt, dill, salt, and pepper. Mix well, then cover and chill for at least an hour.

Heat the broiler and line a sheet pan with foil sprayed with non-stick spray.

In a large bowl, mix the ground chicken, garlic, yogurt, spices, lemon juice, and onion until well combined. Scoop out about 2 tablespoons-worth of the meat mixture onto the prepared sheet pan. I got about 15 meatballs.

Broil for 15-25 minutes, until the meatballs are well-browned. Cool for 10 minutes, loosely tented with foil, before serving. Serve with you favorite garnishes, and the sauce.

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Here’s a surefire way to make BBQ chicken that will always be done right and always be moist and luscious. Bake your chicken, skin on,¬† (whatever parts you like – I always make breasts) in a 300 degree F. oven, uncovered, for about 1 – 1 1/2 hours til juices are clear and no longer pink. Cool to room temperature. Then fire up your grill. When nice and hot, lay your chicken on the grates and get the nice charring on both sides. Remove from grill to a plate and set aside. Lay aluminum foil in a single layer over the entire grating. Poke holes at regular intervals all over the foil. Now put the chicken back on the grill, and start basting with your favorite BBQ sauce. When all nicely coated, pull the cover down over your grill and let the sauce cook into the chicken. Check regularly, and turn regularly and re-baste as needed. When you are satisfied with the charring and sauce caramelization, you are ready to serve. The chicken will be moist, tender, and most flavorful.

Colleen’s BBQ sauce (slightly¬† modified):

1 cup ketchup

1 cup cider vinegar

1 stick margarine

1 cup water

4 tablespoons light brown sugar, packed

1/2 cup prepared mustard (ball park kind)

2 teaspoons salt, to taste

1/2 teaspoon cayenne

1/4 cup Worcestershire sauce

In a 2 quart saucepan, combine everything. Heat til boiling, then lower heat to medium-low and cook, uncovered, til thickened, about 30 minutes. Stir occasionally. This makes enough for 8-10 pounds of chicken. You can halve this recipe with excellent results.

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Here is another recipe that has made the rounds on the internet – from Gourmet to Epicurious to Smitten Kitchen, probably just to name a few sites. Now, my version – I’ve made this non-dairy, added my own homemade tomato sauce, and (true confession) I did not make my own pasta dough. I used a package of wonton wrappers. Yep. This was outstanding.

Artichoke ravioli with tomato sauce

1 package wonton wrappers

Favorite Italian Calabrese tomato sauce

for filling:

2 tablespoons margarine, cut into pieces

1 small onion, chopped (1/2 cup)

1 can artichoke hearts, drained and patted dry

1/2 cup grated soy parmesan

1/3 cup chopped fresh flat-leaf parsley

1 large egg yolk

1/2 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 teaspoon freshly grated nutmeg

1 large egg white, lightly beaten with 2 teaspoons water (the egg wash)

Heat margarine in a 12″ heavy skillet over moderately high heat. Then saute onion, stirring occasionally, about 6 minutes. Add artichoke hearts and saute, stirring occasionally, until lightly golden. Remove from heat and cool slightly.

Transfer to bowl of food processor, then add soy cheese, parsley, yolk, lemon juice, salt, pepper, and nutmeg, and pulse until mixture is coarsely chopped.

Drop a 1 1/2 teaspoon mound of filling onto each wonton wrapper. Brush egg wash around each mound, then fold in half over filling. Press down firmly around each mound, forcing out air (air pockets increase the chance that ravioli will break during cooking).

Bring a 6-8 quart pot of salted water to boil. add ravioli, carefully stirring to separate, and adjusting heat to keep water at a gentle boil; cook until pasta is just tender (about 5 minutes). Transfer with a slotted spoon to a colander.

Plate ravioli (3-4 per serving) and carefully spoon your heated tomato sauce over the pasta. Makes 4 delicious servings.

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