Posts filed under 'Vegetables'
We have been loving this dinner lately. So yummy!
1/4 onion, sliced
1 # green beans, cleaned and trimmed (cut in half if you want)
2 T dill
3 T olive oil
1/2 c. vegetable stock
1/4 c. white wine (if you do not have it, do not use it)
salt to taste
1 package chicken-style seitan
In large skillet, heat olive oil on medium-high. Add onions and cook about 5-7 minutes until slightly browned. Add in green beans and cook for about 5 minutes, stirring occasionally. Add in vegetable stock and wine and cook another 10 minutes, until beans are tender (longer if you need it. add in as much stock as you need to keep the pan from sticking). Add in seitan and cook for about 5-7 minutes until browned.
Serve with quinoa–so good! And nutritious!
July 5th, 2011
I had this yummy dish at a local restaurant, but it’s not hard to make. It’s simple, healthy, and delicious.
4 servings fresh linguine or pappardelle pasta
1/2 head savoy cabbage, cut in thin ribbons
1 1/2 c. yellowfoot mushrooms (chanterelles), washed
1/2 c. golden raisins
1/4 c. pine nuts, toasted
8 tbsp. chevre, room temperature
2 tbsp olive oil
1/4 c. vegetable broth
salt and pepper to taste
Preheat oven to 250. Place the pine nuts on a rimmed baking sheet, toss with 1/4 tsp. salt, and bake for 7 minutes.
Prepare pasta per package instructions.
Meanwhile, in a saute pan with olive oil and broth on medium heat, add in cut cabbage. Cook until cabbage softens, but does not brown, about 10 minutes (reduce to medium-low heat if it starts to brown). Add in raisins and mushrooms and continue cooking on medium heat about 5 minutes. Toss with the pasta and pine nuts, and add salt and pepper to taste. Drizzle olive oil on top, if mixture does not provide enough liquid to toss easily.
Plate and serve with 2 tbsp. room temperature chevre on top.
April 7th, 2008
Adapted from a Real Simple recipe
3 c. vegetable stock
10 pieces veggie bacon
1 c. cream
20 oz. frozen corn
1/2 tsp. smoky paprika
1/4 tsp. red pepper flakes
1 small, sweet onion, diced
2 tbsp. butter
In a large pan, saute the diced onions in the butter for about 5 minutes, until translucent. Add the paprika and pepper flakes, and saute for another 2 minutes. Add in the corn, cream, and stock, and bring to a boil. Boil for 2 minutes, and then reduce heat to medium low. Add salt and pepper to taste, and cook for another 15 minutes. As an optional step, before cooking for another 15 minutes, take half of the mixture and puree it in a blender. Return the pureed soup to the pot and then cook for the remaining 15 minutes.
Serve with large chunks of sourdough bread and an arugula salad.
March 28th, 2008
Total Cooking Time: 15 minutes
5 c. vegetable broth
1/2 c. water
1/4 c. soy sauce
1/2 c. mirin
1 tbsp. sugar
4 two-inch long slices of ginger
1 small onion, sliced
1/2 package bean thread noodles
8 button mushrooms, thinly sliced
1 red pepper, thinly sliced
1/2 c. cubed extra firm tofu
1 c. cubed fake chicken
Place noodles in a large mixing bowl. Fill two inches above noodles with almost boiling water, gently stir, and let sit for 5 minutes. Drain and rinse noodles.
While noodles are cooking, place all ingredients for broth in a large pot. Bring to a boil and then reduce heat to medium-low, cover, and let sit on medium-low for 5 minutes. Strain out onions and ginger.
Meanwhile, wash and prepare vegetables and tofu/chicken.
In individual bowls, place a quarter of the noodles, mushrooms, red peppers, and tofu/chicken. Ladle broth over the fillings until the bowl is full. Serve with chopsticks and a soup spoon.
January 21st, 2008
We had friends over for an enchilada dinner. The enchiladas turned out great–it”s a butternut squash and corn filling with tomatillo sauce on top–as delicious as it sounds. The recipe came from a friend who made these for us. The picture didn”t come out great. It”s hard to photograph food, I think. I”m incredibly impressed by those who do it well.
Squash Enchiladas With Tomatillo Sauce
2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
1/3 cup chopped pitted black olives
Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.
Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.
Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.
Note: You can make your own, but I just buy jarred tomatillo sauce and add in some fresh cilantro and mix with the sour cream, per the recipe above. It saves quite a bit of time and is usually less expensive.
1 1/4 pounds tomatillos, husked
2/3 cup vegetable stock
2/3 cup chopped fresh cilantro
2/3 cup chopped green onion tops
1 large jalapeño chili, sliced
Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper.
December 11th, 2007
Makes 3 pint jars
4 small zucchini
1 red pepper
1 yellow pepper
4 large carrots
30 oz. white wine vinegar
6 oz. cider vinegar
6 oz. white wine
6 tbsp olive oil
1/4 c. sugar
1 tbsp peppercorns
2 tsp. fennel seed
8 cloves garlic
8 bay leaves
1/4 c. salt
3 pints water
Clean the vegetables. With a mandolin, thinly slice the zucchini, carrots, and fennel. Cut the peppers into matchstick-sized pieces. Layer the vegetables is a non-metallic bowl. In between each of the layers, sprinkle evenly with the salt. Cover with 3 pints water, cover, and let sit overnight.
Rinse the vegetables, strain, and let dry on a tea towel.
In a large pan, combine vinegar and spices (leave out the olive oil). Bring to a boil for one minute. Turn off heat and let sit for 5 minutes. Fill jars about a quarter full with vinegar mixture. Fill with mixed vegetables and top off with vinegar mixture and 2 tbsp. of olive oil. Continue until all jars are filled.
4. In your largest pot, bring water to a boil. Place filled jar so that it is completely submerged and boil for 15 minutes. Remove and let cool. Continue until all jars have been heated. Let cool. This will seal your pickles so they will keep six months to a year if stored in a cool, dry space. If you do not want to can your pickles, after step 3, place in the refrigerator. They will keep for about 4 weeks.
5. Let pickles sit unopened for 3 days or more. Enjoy!
June 27th, 2007