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Archive for February, 2011

This dinner has beautiful colors, great taste, and amazing texture. We really liked it.

Curried vegetable stew (from Veggie num num)(modified slightly by me)

2 tablespoons vegetable oil

1 onion, diced

3 garlic cloves, minced

several slices jarred chile, diced

2 teaspoons fennel seeds

2 teaspoons curry powder

3 potatoes, roughly chopped

3 carrots, peeled and roughly chopped

1 zucchini, roughly chopped

1/2 an iceberg lettuce, roughly chopped

1 cup pearl barley

3/4 cup raw almonds

5 pint vegetable stock

Heat oil in a good sized pot, fry the onion over a medium heat for a minute or two, add the garlic and chili and continue to cook for another quick minute.

Add the fennel seeds and the curry powder with a splash of vegetable stock, fry until the curry powder, stock, and onion form a paste, being careful not to burn the curry powder and fennel seeds.

Add the potatoes and carrots with a little more stock and continue to cook over a medium heat for a few minutes, tossing the vegetables around to coat well in the curry mixture.

Add the barley and almonds, toss to combine and then add the remainder of the stock, bringing to a gentle boil, allowing to simmer for 40 minutes, stirring occasionally, until the barley is soft and the stew is thick.

Add the diced zucchini and stir, cooking for another 5 minutes. Add and stir through the lettuce just before serving. Makes 4 – 6 servings.

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Another quick, easy, and delicious dinner, from Tasty Kitchen.

Quick chicken hash (mildly modified by me)

1 tablespoon olive oil

1 whole medium russet potato, washed and cubed

1 tablespoon onion, diced

1/2 cup chicken, cooked and cubed

1/2 tablespoon garlic powder

1/2 tablespoon paprika

1 teaspoon garlic salt

pepper to taste

1/2 cup spinach

1 small bell pepper, diced

a couple handfuls soy cheese for the top

Heat the olive oil in a skillet over medium heat. Add the potatoes, onions, peppers, and spices. Cook for about 5 – 8 minutes, then add the chicken. During the last 2 – 3 minutes of cooking, add the spinach. Remove from heat and add cheese on top.

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This recipe is really called Cherry cake pudding, but I could not find canned cherries in three different markets, believe it or not. So, if necessity is the mother of invention (yes, it was absolutely necessary to make this cake), then reward is its father. This cake rocked. And I will definitely try it again with cherries next time, if I can find them.

Blackberry cake pudding (from The Pioneer Woman, with nondairy modifications by me)

1 cup sugar

2 tablespoons margarine, softened

1 whole egg

1 cup AP flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup almond milk

1 15-ounce can blackberries in syrup, drained, juice reserved

1/2 cups pecans, finely chopped

sauce:

1 cup juice from the blackberries (add water to make 1 cup if necessary)

1/2 cup sugar

1 tablespoon AP flour

1 tablespoon margarine

1/2 teaspoon vanilla extract

soy or rice whipped cream

Preheat oven to 325 degrees F. Generously grease a square 9×9″ baking dish.

Cream sugar and margarine. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternately the almond milk. Add blackberries and chopped nuts and mix gently. Pour batter into greased pan and smooth out the surface. Bake for 40 minutes, or until golden brown on the surface and no longer jiggly.

While cake is baking, make the sauce by combining blackberry juice, sugar, and flour in a small saucepan. Boil for 8 – 10 minutes, or until thick. Turn off heat and stir in 1 tablespoon margarine and vanilla extract.

Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. Spread to distribute over the surface and wait ten minutes before serving, so the sauce will seep into the top of the cake a bit. Spoon out pieces of warm, sticky cake and top with soy or rice whipped cream. Spoon on extra sauce.

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For real! This is vegan and it’s delicious. There is no cheese or anything masquerading to be cheese. And it’s delicious, flavorful, and exotic.

Moroccan pizza (from Veggie num num blog)(slightly adapted by me)

Pizza dough (there is a recipe on the website, but I used the refrigerated, prepackaged kind from Trader Joe’s)

2 tablespoons tomato paste

1 teaspoon Harissa paste

2 garlic cloves, minced

1 small eggplant, sliced thinly

1 zucchini, sliced thinly

1 teaspoon’s worth jarred chili peppers (or more, if you like), diced

1/4 cup mixed pitted olives, sliced in half

1 teaspoon caraway seeds

olive oil

fresh mint leaves, chopped

Preheat oven to 425 degrees F.

Roll out dough until thin and transfer onto a lightly oiled and preferably pre-heated baking tray or pizza stone.

Combine the tomato paste with the Harissa and the garlic. Using the back of a dessert spoon, smooth the tomato mixture over the prepared base; spread evenly.

Arrange the eggplant and zucchini on top on the base; scatter with the olives, chili and caraway seeds. Drizzle over a little olive oil and place in pre-heated oven for 20-25mins until base is crisp and golden.

Remove from the oven and scatter with torn fresh mint leaves before serving.

 

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The original recipe calls for ground heirloom turkey breast – I picked up 1 1/2 pounds of good old regular turkey breast. Now this may have turned out better with an heirloom turkey, but you can’t convince me of that.

Turkey-stuffed peppers (with my modifications)

1 1/2 pounds ground turkey breast

2 cups soft whole wheat bread crumbs

3 shallots, chopped

4 cloves garlic, minced

1/2 cup diced fennel bulb

kosher salt and ground pepper, to taste

3 eggs

1/2 cup almond milk

2 teaspoons dried basil

4 large peppers, your color choice, halved and seeded

1 14-ounce can diced tomatoes, pureed

1/4 cup grated soy parmesan cheese

fresh parsley

Spray a baking dish with non-stick cooking spray. In a large bowl, combine ground turkey, breadcrumbs, shallots, garlic, fennel, salt, pepper, eggs, almond milk, and basil; mix well. Spoon mixture into pepper halves.

Pour tomato puree into baking dish. Arrange peppers on top of tomatoes. Cover with foil. Cook 50 – 60 minutes in a preheated 350 degree F oven until turkey is no longer pink in center and peppers are tender. Remove foil. Sprinkle with cheese. Cook 5 – 10 minutes more until cheese is melted. Sprinkle with fresh parsley. Makes 8 servings.

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A quick and easy dinner, I used cauliflower because I was out of broccoli. Still yummy.

Bowtie chicken bake (adapted from The Comfort of Cooking)

8 ounces bowtie pasta

2 boneless skinless chicken breasts, chopped into 1″ cubes

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 cups cauliflower florets

2 ripe plum tomatoes, chopped

1 teaspoon dried parsley

1 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes

1/2 cup grated soy parmesan cheese

1 cup shredded soy mozzarella cheese, divided

Preheat oven to 400 degrees F. In a medium pot, boil water for pasta. Cook according to package instructions, til al dente. Strain and set aside.

In a large Dutch oven, heat 2 tablespoons extra virgin olive oil on medium-high heat. Add chicken and season with salt, pepper, garlic powder, and paprika. Once the chicken is still slightly pink, add cauliflower florets and mix gently. Cover the Dutch oven and let cook for 3 minutes. Mix in tomatoes. Mix in pasta. Add remaining spices. Lower the burner to medium heat, stirring occasionally.

Mix in the soy parmesan and 1/2 cup mozzarella. Cover and cook for 5 minutes, stirring occasionally. Turn off the burner.

Sprinkle the mixture with the 1/2 cup mozzarella and bake for 20 minutes in your Dutch oven. Makes 4 – 6 servings.

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I’ve never eaten nor cooked with tempeh. Not sure why, because it’s really good stuff. I tried this recipe and served it atop some butternut squash-stuffed raviolis. It was great.

Tempeh and tomatoes in pomegranate sauce (from The Verdant Life)

1 tablespoon olive oil

1/2 medium yellow onion, sliced

6 ounces tempeh, cubed (I used an organic 5-grain kind, as used by the author)

1 cup cherry or grape tomatoes, halved lengthwise

1/2 cup tomato sauce

1 tablespoons pomegranate molasses

1 tablespoon soy sauce

1 tablespoon peanut butter

2 tablespoons maple syrup

1/2 cup water

In a medium skillet on low heat, cook the onions in olive oil until translucent, about 5 minutes. Turn up the heat slightly to put just a little color on the onions, about 2 minutes. Add tempeh and tomatoes, stir to coat in oil and cook an additional 4 – 5 minutes until the tempeh begins to brown. Add remaining ingredients, reduce heat to low, and stir gently to melt the peanut butter and combine everything thoroughly. Cook 5 minutes more, stirring occasionally, and add more water if necessary. Serve atop raviolis. Makes 2 servings.

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With my appreciation and a great big Shout-Out to Shoshana at Couldn’t Be Parve blog. These cookies rock. And so easy to make. I must admit, I was a disbeliever that you could actually make cookies without flour, but let the record show that this recipe is for real. I used crunchy almond butter instead of peanut butter, and a combo fruit jam of strawberry, blueberry, and pomegranate. These are fantastic. As Shoshana suggested, these would work great for Passover, and for all of my gluten-free friends, too.

Almond butter and jelly sandwich cookies

1 cup almond butter, plus additional for making the sandwiches

1 cup brown sugar (a combination of white and brown will work well too)

1 egg, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla

filling:

almond butter

your favorite jam

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Combine all of the cookie ingredients in a large bowl and stir well. Scoop out teaspoon sized balls of cookie dough and space them two inches apart on the cookie sheets. Using a fork dipped in sugar, gently press the cookies down. Rotate the fork and press again to make the classic peanut butter cookie pattern. The dough is quite sticky so it is important to keep re-sugaring the fork to keep it from sticking. Bake the cookies for 10 – 12 minutes, or until lightly set and browning around the edges (mine were actually done in 9 minutes!). The tops should still be light.

Remove pans from the oven and let cool for a couple of minutes. Transfer cookies to a cooling rack and let cool completely.

Turn half of the cookies over and spread the bottoms with a thin layer of almond butter. Top with a teaspoon of jam and spread almost to the edges of the cookie. Top with remaining cookies. Makes 12 or 13 sandwiches, depending how big you made your cookies (I only had 12, original recipe called for 13).

 

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Mmmm – so good, healthy, delicious. The tofu in the filling caught my eye. The teriyaki sauce is just excellent. All the goodness of eggrolls, none of the grease.

Baked eggrolls with homemade teriyaki sauce (from An Edible Mosaic)

Teriyaki sauce:

1 tablespoon olive oil

1/2 tablespoon minced garlic

1/2 tablespoon minced ginger

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons water

2 tablespoons honey

1/4 teaspoon black pepper

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Eggrolls:

7 ounces firm tofu

2 cups shredded savoy cabbage

2 small carrots, shredded

1/3 medium red pepper, thinly sliced

2 tablespoons chives

terkyaki sauce

eggroll skins (1 package)

1 egg beaten with 1 tablespoon water (for egg wash)

cooking spray

Preheat oven to 425 degrees F.

For the teriyaki sauce: heat a small pan on low and add the olive oil, garlic, and ginger; saute for 1 – 2 minutes or until fragrant. Add the soy sauce, vinegar, water, honey, and pepper, then turn the heat up to medium-high; bring this to a boil and then add the dissolved cornstarch. Once the cornstarch slurry is added, boil for ~1 minute (the mixture will be thickened) and shut off the heat.

Slice the tofu, layer it between paper towels, and gently press down to extract the moisture. Crumble the tofu into a medium-sized pan, add 2 tablespoons teriyaki sauce, and saute on medium heat for ~ 5 minutes. Add the cabbage, carrots, red pepper, and chives, along with 1 more tablespoon teriyaki sauce, and saute for ~ 2 minutes more, til veggies are slightly wilted. Allow the mixture to cool slightly.

To make the eggroll, place 1 eggroll skin in front of you with one corner pointing down, in a diamond shape. Slightly toward the lower half of the eggroll skin, place ~ 3 tablespoons of the tofu/veggie filling. Wrap the bottom point up over the filling, then wrap the sides in. Securely, but gently, roll the eggroll up; just before you finish rolling, lightly brush the top point of the eggroll skin with the eggwash.

Lightly spray a baking sheet with cooking spray, line the eggrolls ~1 inch apart on the baking sheet and lightly spray each eggroll with cooking spray. Bake for 8 – 10 minutes (or until golden on the bottom), then flip and bake 6 – 9 minutes (or until golden on the second side).

Serve with the remaining teriyaki sauce for dipping. This made 16 eggrolls for me.

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We all remember beef-a-roni. Here is a healthier version, made with ground turkey breast. This was just as good as I remembered it as a kid, with all the added vegetables giving great substance to this classic.

Turkey-roni (adapted from Chaos in the Kitchen)

1 pound ground turkey breast

1 onion, finely diced

1 bell pepper, finely diced

2 carrots, finely diced

2 garlic cloves, minced

1 tablespoon margarine

1 tablespoon olive oil

2 tablespoons tomato paste

1 28-ounce can diced tomatoes

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon sweet paprika

2 teaspoons sugar

salt and pepper

2 cups uncooked macaroni noodles

Cook the ground turkey, seasoning with salt and pepper. Set aside in a bowl.

In the same pan, heat oil over medium heat and add margarine. Add the vegetables and garlic and stir to cook several minutes until soft. Add the tomato paste and cook, stirring for a minute. Add the undrained diced tomatoes to the pan and the cooked ground turkey. Add the spices and turn down the heat to a simmer, cover the pan, and cook for 30 minutes.

While sauce is cooking, bring a large pot of salted water to a boil. Cook macaroni til tender; reserve 1 cup of pasta water; drain. Do not rinse. If your sauce seems to be drying out at any point, add in some of your reserved pasta water as needed.

Taste sauce and season with salt and pepper.

Combine with noodles. Toss to mix well and separate noodles. Makes 6 – 8 servings.

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