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Archive for January, 2011

These were a great accompaniment to Sunday football. With a few nondairy adaptations, and a little non-cured, no nitrated turkey bacon, these were healthy, too.

Homemade potato skins (from Babble blog)

4 russet potatoes, thoroughly scrubbed

canola oil

1 cup soy cheddar cheese, shredded

2 – 3 strips turkey bacon

3 tablespoons minced parsley

3 tablespoons scallions, shallots, or red onion

2 teaspoons salt

1 tablespoon soy sour cream

Preheat oven to 400 degrees F. Scrub and dry your potatoes. Pierce each potato a few times with a fork. Brush oil all over the potatoes, place on a sturdy stainless steel baking sheet. Bake potatoes for an hour, until the skin has wrinkled and the potatoes are soft to the touch. Remove from baking sheet and set aside to cool until they can be handled.

Cut the potatoes in half, and scoop out the potato flesh, leaving a 1/4″ of potato flesh all around. Reserve the extra flesh for mashed potatoes, or another potato dish.

Turn the oven to 450 degrees and brush both sides of the potatoes liberally with canola oil, and sprinkle them with salt. Lay the potatoes flesh-side up on the baking sheet, and bake for 10 minutes. Flip the potatoes with tongs, and bake for another 10 minutes.

Meanwhile, fry up your bacon (I microwaved mine) so that it is nice and crisp. When cool enough to handle, crumble it.

Remove the potato skins from the oven, turn flesh side up, and sprinkle each potato evenly with the cheese and bacon bits. Place the skins back into the oven and cook for 2 – 3 minutes, until the cheese is melted and bubbly. Sprinkle each skin with the scallions, a twist of fresh pepper, and a dollop of sour cream. Serve immediately.

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As powdery as the newly fallen snow, and really great with a cup of tea or coffee. From the Tasty Kitchen, with nondairy adaptations, where necessary, by me.

Baked spiced donuts

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup granulated sugar

1 1/2 teaspoons pumpkin pie spice

2 tablespoons cold margarine, sliced

1 whole egg, lightly beaten

1/4 cup plain soy yogurt

1/4 cup scalded almond milk

powder sugar, for sprinkling

Preheat the oven to 350 degrees F.

In a large bowl, mix together the dry ingredients. Now, cut in the cold margarine, working with your hands to incorporate everything until the mixture feels like sand.

Pour in the egg, yogurt, and almond milk and stir to combine. Be careful not to overmix.

Pipe into a donut pan and bake for 15 minutes, or until springy. Once out of the oven, sift powdered sugar over the tops and enjoy. Makes 6 donuts.

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Beautiful and delicious. From Mary Ann Esposito, with my nondairy adaptations.

Cauliflower frittata

1/8 cup plus 2 tablespoons extra virgin olive oil

1 large onion, thinly sliced

1 medium head cauliflower (about 2 pounds), cut into small florets

4 large eggs

1/2 cup grated soy parmesan

1/4 cup diced dried tomatoes

1/4 cup minced flat-leaf parsley

sea salt and freshly ground black pepper, to taste

In a large skillet, heat 1/8 cup olive oil. Add the onions and cook until they begin to soften. Add the cauliflower and cook, stirring, for 2 – 3 minutes. Cover the pan, lower the heat to medium-low, and cook until tender, about 8 minutes. Remove the onions and cauliflower to a dish, and set the pan aside.

In a large bowl, beat the eggs, cheese, tomatoes, and parsley together. Season with salt and pepper. Add the cauliflower mixture and blend well.

Set the skillet over medium heat, and add 1 tablespoon of the oil. Add the frittata mixture, distributing the cauliflower evenly in the pan. Cook until the frittata holds together when the skillet is shaken.

Place a large dish over the top of the skillet and invert the frittata onto the dish. Add the remaining 1 tablespoon olive oil to the skillet, slip the frittata back into the pan, and cook until lightly browned on the bottom. Turn the frittata out onto a serving plate, cut into wedges, and serve immediately. Serves 6.

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I just loved the idea of this soup, but we both found it to be a bit too tangy. Perhaps the size of the lemons? Maybe only one lemon next time. A very healthy soup.

Tabbouleh soup

28 ounces vegetable stock

1 tablespoon extra virgin olive oil, and extra for drizzling before serving

2 cloves garlic, minced

2 large green onions, green and white parts chopped

1 large tomato, de-seeded and diced

juice of 2 large lemons

1 cup chopped fresh parsley, halved into two portions

1/2 cup chopped fresh mint

kosher salt and freshly ground black pepper, to taste

1 cup bulghur

For the bulghur: in a large bowl, combine 1 cup dried bulghur with enough very hot water to cover (about 2 cups). Allow to sit until tender and the liquid has been absorbed. Drain through a fine mesh strainer, cover and set aside.

For the soup: in a medium stock pot, heat up olive oil. Add garlic and green onions and saute for 1 – 2 minutes. Don’t let the garlic brown. Add vegetable stock, mint, half of the chopped parsley, and lemon juice. Simmer for 15 minutes. Taste and season with salt and pepper to your liking. Stir in diced tomatoes and allow to cook for another minute or two.

To serve: place a large spoonful of the bulghur in the bottom of an empty soup bowl. Ladle the warm broth over the grains. Sprinkle the soup with the remainder of the fresh chopped parsley and drizzle with a little bit of extra virgin olive oil for garnish. Serve immediately. Makes 4 servings.

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Inspired by Food&Wine, this dish was a great winter recipe. Spaghetti squash is the South Beach diet answer to pasta. I made this my own by adding some cooked chicken and shredded soy mozzarella. It was light and filling and a great main dish.

Warm spaghetti squash salad

1 4-pound spaghetti squash, halved lengthwise and seeds scraped

1 cup sliced almonds, toasted

1/2 cup chopped pitted green olives

1/4 cup thinly sliced scallion whites

1/2 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

1/4 cup plus 2 tablespoons canola oil

1 cooked chicken breast, cut into bite-sized pieces

1/4 cup shredded soy mozzarella cheese

kosher salt and freshly ground pepper

Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.

In a food processor, combine the chopped olive with the sliced scallions, lemon zest, lemon juice, and canola oil, and pulse until finely chopped.

Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the chicken and toasted almonds and mozzarella, and season with salt and pepper. Toss the spaghetti squash salad and serve warm.

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Anything with pudding in it has got to be good.

This tasty little pudding cake, like most pudding cakes, goes into the oven with the batter on the bottom, and comes out with the cake on top and this wickedly gooey and moist pudding on the bottom. Sinfully good.

Apple cider pudding cake (from Dairy Free Tried and True blog)

Cake:

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 egg

1 cup packed brown sugar

1/3 cup almond milk (or soy or rice milk)

2 tablespoons melted margarine

2 cups peeled and chopped Granny Smith apples

Boiling mixture:

1 cup apple cider

1/2 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup brown sugar

Streusel:

1/4 cup flour

1/4 cup brown sugar

2 tablespoon margarine

Grease an 8×8″ square baking dish. Preheat oven to 350 degrees F. In a bowl, combine the flour, baking powder, salt, soda, 1 teaspoon cinnamon, ginger, and nutmeg. In another bowl, whisk together the egg, 1 cup brown sugar, almond milk, melted margarine, and 1 teaspoon vanilla. Stir in dry ingredients until just combined. Gently fold in apples and spread in prepared pan.

In a small saucepan, bring the boiling mixture ingredients to a boil. Pour slowly and carefully over the batter. Bake for 35 minutes.

Meanwhile, put streusel ingredients together with a food processor or pastry cutter until mixture is crumbly. After the cake has baked for 35 minutes, sprinkle streusel topping evenly over the cake and bake 8 – 10 minutes more. Serve warm. Makes 8 servings.

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I love cabbage-anything, and on a cold night, nothing is better than soup with cabbage in it. This is a vegetarian version, and a little sweet and sour, which is just the way I like it. Not quite like my grandmother used to make, but close enough to be comforting, and delicious.

Cabbage soup (from the NY Times)

2 tablespoons olive oil

2 tablespoons minced garlic

1 cupĀ  minced or grated onion

1 cup peeled thinly sliced carrots

1 28-ounce can plum tomatoes in puree

1 cup tomato paste

1/2 cup tomato ketchup

1/2 cup dark brown sugar

1 bay leaf

1/2 cup lemon juice

3 pounds cabbage (tough outer leaves, core, and ribs removed), sliced into 1/4″ wide ribbons

1/2 cup golden raisins

fresh ground black pepper

soy sour cream, optional

In a 6-quart pot over medium-low heat, heat olive oil and add garlic. Cover and cook until garlic is tender but not browned, about 2 minutes. Add onion, and saute until translucent. Add 3 cups water, carrots, tomatoes and puree, tomato paste, ketchup, brown sugar, and bay leaf. Simmer at a lively bubble for 10 minutes, then crush whole tomatoes with potato masher or fork. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.

Using an immersion blender, process mixture until it is coarse, not pureed. Add lemon juice, cabbage ribbons, and 3 cups water to pot. Place over medium-high heat and cook at a lively simmer until cabbage is cooked to taste, from al dente to meltingly soft, 1 – 2 hours. Add 3 – 6 cups water, to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper. If desiered, garnish each serving with a dollop of soy sour cream. Makes 8 – 12 servings.

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