from Moosewood Restaurant New Classics by the Moosewood Collective
Cabbage and Noodles
2 cups thinly sliced onions
1/4 cup unsalted butter
1 ½ Tbs paprika
8 cups finely shredded cabbage (about 1 ½ lbs)
2 tsp salt
12 oz egg noodles
freshly ground black pepper
dollop of sour cream (optional)
In a pot with a tight lid, cook the onions in the butter on medium heat until golden, about 15 minutes. Add the paprika and saute for a few seconds more. Stir in the cabbage, add the salt, and cook for 5 more minutes, stirring now and then. Cover tightly and cook on very low heat for 40 to 60 minutes, stirring occasionally, until the cabbage is very soft and brown.
When the cabbage is almost done, cook the noodles in boiling water until al dente. Drain them and toss well with cabbage mixture. Add a generous amount of pepper and, if desired, top with a dollop of sour cream.
Note: the book suggests serving it with homemade applesauce and rye bread for a warming winter meal.
Note: We typically make two-thirds of the recipe.
Thursday, December 31, 2009
West African Peanut Soup
from Starting with Ingredients by Aliza Green
West African Peanut Soup
2 Tbs vegetable oil
1 large onion, chopped
1 Tbs chopped garlic
1 Tbs chopped ginger root
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground cinnamon
pinch ground cloves
pinch cayenne pepper
1 (15 oz) can chopped plum tomatoes or 2 cups fresh tomatoes, diced
2 large yams, peeled and cut up
6 cups vegetable (or chicken) stock, simmering
3/4 cup roasted peanuts
1/2 cup peanut butter, creamy or crunchy
1/2 bunch cilantro, leaved chopped
salt and pepper to taste
diced fresh tomato, cilantro, or chopped roasted peanuts for garnish
Heat the oil in a large Dutch oven over medium heat. Saute the onion until lightly browned, about 8 minutes. Stir in the garlic, ginger, cumin, coriander, cinnamon, cloves, and cayenne. Saute together 2 to 3 minutes to release their fragrance. Stir in the tomatoes and yams and continue to cook about 5 minutes, stirring occasionally to meld the flavors.
Add the hot stock and peanuts, bring to a boil, reduce heat, and simmer for 30 minutes. Remove the soup from the heat. Using a food processor, blender, or immersion blender, puree the soup until smooth. For extra-smooth soup, strain it through a sieve. Return the soup to the saucepan. Whisk in the peanut butter and cilantro, season with salt and pepper, and heat through. Top each serving with garnishes and serve piping hot.
Serves 8
West African Peanut Soup
2 Tbs vegetable oil
1 large onion, chopped
1 Tbs chopped garlic
1 Tbs chopped ginger root
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground cinnamon
pinch ground cloves
pinch cayenne pepper
1 (15 oz) can chopped plum tomatoes or 2 cups fresh tomatoes, diced
2 large yams, peeled and cut up
6 cups vegetable (or chicken) stock, simmering
3/4 cup roasted peanuts
1/2 cup peanut butter, creamy or crunchy
1/2 bunch cilantro, leaved chopped
salt and pepper to taste
diced fresh tomato, cilantro, or chopped roasted peanuts for garnish
Heat the oil in a large Dutch oven over medium heat. Saute the onion until lightly browned, about 8 minutes. Stir in the garlic, ginger, cumin, coriander, cinnamon, cloves, and cayenne. Saute together 2 to 3 minutes to release their fragrance. Stir in the tomatoes and yams and continue to cook about 5 minutes, stirring occasionally to meld the flavors.
Add the hot stock and peanuts, bring to a boil, reduce heat, and simmer for 30 minutes. Remove the soup from the heat. Using a food processor, blender, or immersion blender, puree the soup until smooth. For extra-smooth soup, strain it through a sieve. Return the soup to the saucepan. Whisk in the peanut butter and cilantro, season with salt and pepper, and heat through. Top each serving with garnishes and serve piping hot.
Serves 8
Peanut-Curry Flank Steak
from Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae
Peanut-Curry Flank Steak
2 Tbs peanut oil
2 Tbs Asian sesame oil
2 Tbs dry sherry
2 Tbs soy sauce
2 Tbs creamy peanut butter
2 Tbs hoisin sauce
2 Tbs rice vinegar
2 tsp curry powder
½ tsp ground ginger
½ tsp crushed red pepper flakes
flank steak, 1 ½ to 2 lbs about 3/4 inch thick
To make the marinade, whisk together the ingredients in a small bowl.
Trim the steak of any surface fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.
Remove the steak from the bag and discard marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.
Grill the steak over direct medium heat until the internal temperature reaches 145 degrees for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and allow to rest for 5 minutes. Cut across the grain into thin diagonal slices.
Peanut-Curry Flank Steak
2 Tbs peanut oil
2 Tbs Asian sesame oil
2 Tbs dry sherry
2 Tbs soy sauce
2 Tbs creamy peanut butter
2 Tbs hoisin sauce
2 Tbs rice vinegar
2 tsp curry powder
½ tsp ground ginger
½ tsp crushed red pepper flakes
flank steak, 1 ½ to 2 lbs about 3/4 inch thick
To make the marinade, whisk together the ingredients in a small bowl.
Trim the steak of any surface fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.
Remove the steak from the bag and discard marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.
Grill the steak over direct medium heat until the internal temperature reaches 145 degrees for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and allow to rest for 5 minutes. Cut across the grain into thin diagonal slices.
Egg White and Avocado Salad
From marthastewart.com
Egg White and Avocado Salad
6 hard-boiled eggs, whites only, chopped into 1/2-inch pieces*
1 rib celery, cut into 1/4-inch pieces
1 avocado, cut into 1/2-inch pieces
1 Granny Smith apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Butter lettuce, for serving - we put it in a tortilla instead
Place all ingredients except lettuce (or tortilla) in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves or (warmed tortilla).
Serves 4
*if you save one of the egg yolks you can use it in this recipe
Egg White and Avocado Salad
6 hard-boiled eggs, whites only, chopped into 1/2-inch pieces*
1 rib celery, cut into 1/4-inch pieces
1 avocado, cut into 1/2-inch pieces
1 Granny Smith apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Butter lettuce, for serving - we put it in a tortilla instead
Place all ingredients except lettuce (or tortilla) in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves or (warmed tortilla).
Serves 4
*if you save one of the egg yolks you can use it in this recipe
Cheddar Chicken
from my family. This is one my childhood favorites. I'm sure my mom got the recipe from somewhere, but that info is long gone. It involves not one but two cans of the dreaded cream of ___ soup. I have no interest in making it more gourmet, as it is delicious as is.
Cheddar Chicken
2-4 boneless skinless chicken breasts
2 Tbs butter
1 small onion, diced
1 can cream of mushroom soup
1 can cream of celery soup
4 oz extra sharp cheddar cheese, grated.
In a medium sized pan, brown onions and chicken in butter. Remove from pan. Mix together soups and cheese. Return chicken to pan, spooning sauce over chicken. Reduce heat and cover. Simmer, stirring occasionally, until chicken is done, about 20 minutes.
Serve over rice.
Cheddar Chicken
2-4 boneless skinless chicken breasts
2 Tbs butter
1 small onion, diced
1 can cream of mushroom soup
1 can cream of celery soup
4 oz extra sharp cheddar cheese, grated.
In a medium sized pan, brown onions and chicken in butter. Remove from pan. Mix together soups and cheese. Return chicken to pan, spooning sauce over chicken. Reduce heat and cover. Simmer, stirring occasionally, until chicken is done, about 20 minutes.
Serve over rice.
Zesty Black and White Bean Chili
from the Pillsbury Complete Cookbook
Zesty Black and White Bean Chili
1 cup chopped onions
1 garlic clove, minced
¼ cup all-purpose flour
1 to 2 tsp chili powder
½ tsp cumin
1 ½ cups milk
2 (9 oz) packages frozen shoepeg white corn
15.5 oz can great northern beans, drained
15 oz can black beans, drained
14.5 oz can chicken broth
4.5 oz can chopped green chilies, undrained
Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic and cook until onions are tender.
Gradually stir in flour, chili powder, and cumin. Gradually stir in milk. Add remaining ingredients.
Bring to a boil, constantly stirring. Reduce heat to low and simmer 15 minutes or until thickened, stirring occasionally.
Serves 5 (1 1/3 cup servings)
Zesty Black and White Bean Chili
1 cup chopped onions
1 garlic clove, minced
¼ cup all-purpose flour
1 to 2 tsp chili powder
½ tsp cumin
1 ½ cups milk
2 (9 oz) packages frozen shoepeg white corn
15.5 oz can great northern beans, drained
15 oz can black beans, drained
14.5 oz can chicken broth
4.5 oz can chopped green chilies, undrained
Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic and cook until onions are tender.
Gradually stir in flour, chili powder, and cumin. Gradually stir in milk. Add remaining ingredients.
Bring to a boil, constantly stirring. Reduce heat to low and simmer 15 minutes or until thickened, stirring occasionally.
Serves 5 (1 1/3 cup servings)
Monday, September 21, 2009
Lentil-Quinoa Salad with Curry Vinaigrette
from Complete Vegetarian Kitchen by Lorna Sass.
Lentil-Quinoa Salad with Curry Vinaigrette
Salad:
2 1/2 cups firm-cooked brown lentils *
1 1/2 cups cooked quinoa *
1/3 cup finely chopped scallions (I put them only in Mr. Man's dish)
Lemon juice and/or sea salt
Lime-Curry Vinaigrette:
1/3 cup canola oil
2 Tbs lime juice
1 Tbs curry powder
1 Tbs freshly grated ginger
1/2 tsp ground coriander
1/2 tsp salt
*the original recipe called for cooked lentils and quinoa so I'll tell you how I cooked them!
In two separate pots mix together the lentils and water and the quinoa and water.** Bring to a boil and then simmer until the lentils are tender and the quinoa has absorbed the water. Drain lentils if necessary.
Meanwhile, combine the vinaigrette ingredients in a jar with a tight fitting lid. Shake well.
Combine the lentils, quinoa and chopped scallions. Add most of the vinaigrette. Add enough lemon to make flavors pop (about 1 Tbs). Add more vinaigrette if desired. Serve immediately or refrigerate up to 3 days.
Serves 4
**be sure to thoroughly rinse the quinoa before cooking it, otherwise it may have a bitter taste.
Lentil-Quinoa Salad with Curry Vinaigrette
Salad:
2 1/2 cups firm-cooked brown lentils *
1 1/2 cups cooked quinoa *
1/3 cup finely chopped scallions (I put them only in Mr. Man's dish)
Lemon juice and/or sea salt
Lime-Curry Vinaigrette:
1/3 cup canola oil
2 Tbs lime juice
1 Tbs curry powder
1 Tbs freshly grated ginger
1/2 tsp ground coriander
1/2 tsp salt
*the original recipe called for cooked lentils and quinoa so I'll tell you how I cooked them!
In two separate pots mix together the lentils and water and the quinoa and water.** Bring to a boil and then simmer until the lentils are tender and the quinoa has absorbed the water. Drain lentils if necessary.
Meanwhile, combine the vinaigrette ingredients in a jar with a tight fitting lid. Shake well.
Combine the lentils, quinoa and chopped scallions. Add most of the vinaigrette. Add enough lemon to make flavors pop (about 1 Tbs). Add more vinaigrette if desired. Serve immediately or refrigerate up to 3 days.
Serves 4
**be sure to thoroughly rinse the quinoa before cooking it, otherwise it may have a bitter taste.
Monday, August 31, 2009
Cherry Crisp
from me! I cobbled this together from a few other recipes I have hanging around.
Cherry Crisp
2 cups sweet cherried, pitted and cut in half
1/2 c old fashioned oats
1/3 c flour
1/3 c packed brown sugar
1/4 c butter, softened
Preheat oven to 375. Place cherries in bottom of four ramekins. In a medium bowl, mix together remaining ingredients until it forms coarse crumbs. Spoon mixture on top of cherries. Bake for 25 minutes, or until topping is golden brown.
Serves 4
Cherry Crisp
2 cups sweet cherried, pitted and cut in half
1/2 c old fashioned oats
1/3 c flour
1/3 c packed brown sugar
1/4 c butter, softened
Preheat oven to 375. Place cherries in bottom of four ramekins. In a medium bowl, mix together remaining ingredients until it forms coarse crumbs. Spoon mixture on top of cherries. Bake for 25 minutes, or until topping is golden brown.
Serves 4
Tuesday, May 19, 2009
Potato Florentine Soup
from Moosewood Restaurant New Classics by the Moosewood Collective
Potato Florentine Soup
1 Tbs olive oil
2 cups chopped onion
1/2 tsp crumbled dried rosemary or 1 tsp minced fresh
4 cups diced potatoes
1 tsp salt
4 cups water or vegetable stock
10 oz rinsed, stemmed, and chopped fresh spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup Neufchatel cheese
1/2 cup grated Fontina, Parmesan or sharp Cheddar cheese
2 cups milk
1/2 tsp ground black pepper
In a soup pot, combine the oil, onions, and rosemary. Cover and cook over medium heat for 10 minutes, stirring often. Add the potatoes, salt, and water or stock and bring just to a boil. Lower heat, cover, and simmer for about 10 minutes, until the potatoes are tender.
With a slotted spoon, remove and set aside 2 cups of the cooked potatoes. To the soup pot, add the spinach, basil, and parsley and cover and cook for 1 to 2 minutes, until the spinach is wilted but still bright green.
In a blender, purée the reserved potatoes with the Neufchatel, grated cheese, milk, and pepper. Stir the purée back into the soup and reheat gently.
Potato Florentine Soup
1 Tbs olive oil
2 cups chopped onion
1/2 tsp crumbled dried rosemary or 1 tsp minced fresh
4 cups diced potatoes
1 tsp salt
4 cups water or vegetable stock
10 oz rinsed, stemmed, and chopped fresh spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup Neufchatel cheese
1/2 cup grated Fontina, Parmesan or sharp Cheddar cheese
2 cups milk
1/2 tsp ground black pepper
In a soup pot, combine the oil, onions, and rosemary. Cover and cook over medium heat for 10 minutes, stirring often. Add the potatoes, salt, and water or stock and bring just to a boil. Lower heat, cover, and simmer for about 10 minutes, until the potatoes are tender.
With a slotted spoon, remove and set aside 2 cups of the cooked potatoes. To the soup pot, add the spinach, basil, and parsley and cover and cook for 1 to 2 minutes, until the spinach is wilted but still bright green.
In a blender, purée the reserved potatoes with the Neufchatel, grated cheese, milk, and pepper. Stir the purée back into the soup and reheat gently.
Curried Spinach Pea Soup
from Moosewood Restaurant New Classics by the Moosewood Collective
Curried Spinach Pea Soup
5 cups water
2 tsp salt
4 cups diced potatoes
8 garlic cloves, peeled and left whole
1 Tbs vegetable oil
4 cups chopped onions
1 1/2 Tbs grated fresh ginger root
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 tsp cayenne, or to taste
1/4 tsp ground black pepper
1 1/2 Tbs fresh lemon juice
3 cups frozen peas (about 15 oz)
4 cups packed fresh spinach, rinsed and large stems removed
1 3/4 cups reduced fat coconut milk (about 14 oz can)
fresh cilantro (optional)
Bring the water and salt to a boil in a large soup pot. Ease in the potatoes and garlic, cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, in a large saucepan, warm the oil. Add the onions and sauté on medium heat, stirring frequently, until translucent, about 10 minutes. Stir the ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and black pepper into the sautéed onions. Add the lemon juice and 1 cup of the potato cooking liquid, cover, and simmer for about 5 minutes.
Tranfer the onion mixture to the pot of the undrained cooked potatoes. Add the peas and spinach, cover, and cook for about 5 minutes, until the spinach is wilted. Stir in the coconut milk. In a blender, purée the soup in batches until smooth and creamy. Reheat gently and serve with cilantro, if desired.
Curried Spinach Pea Soup
5 cups water
2 tsp salt
4 cups diced potatoes
8 garlic cloves, peeled and left whole
1 Tbs vegetable oil
4 cups chopped onions
1 1/2 Tbs grated fresh ginger root
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 tsp cayenne, or to taste
1/4 tsp ground black pepper
1 1/2 Tbs fresh lemon juice
3 cups frozen peas (about 15 oz)
4 cups packed fresh spinach, rinsed and large stems removed
1 3/4 cups reduced fat coconut milk (about 14 oz can)
fresh cilantro (optional)
Bring the water and salt to a boil in a large soup pot. Ease in the potatoes and garlic, cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.
Meanwhile, in a large saucepan, warm the oil. Add the onions and sauté on medium heat, stirring frequently, until translucent, about 10 minutes. Stir the ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and black pepper into the sautéed onions. Add the lemon juice and 1 cup of the potato cooking liquid, cover, and simmer for about 5 minutes.
Tranfer the onion mixture to the pot of the undrained cooked potatoes. Add the peas and spinach, cover, and cook for about 5 minutes, until the spinach is wilted. Stir in the coconut milk. In a blender, purée the soup in batches until smooth and creamy. Reheat gently and serve with cilantro, if desired.
Carolina Vegetable Soup
from Moosewood Restaurant New Classics by the Moosewood Collective
Carolina Vegetable Soup
3 Tbs vegetable oil
2 cups onions, chopped
3 garlic cloves, minced or pressed
1 cup carrots, peeled and chopped
1 cup sweet potatoes, peeled and cubed
1/2 cup celery, chopped
1 1/2 cups zucchini, chopped
1 cup fresh, frozen, or canned lima beans
3/4 cup frozen corn kernels
1 1/2 cups fresh tomatoes, chopped
1/2 tsp fresh thyme or 1/4 tsp dried
1/4 cup barbecue sauce
4 cups water
1 tsp salt
1/2 tsp ground black pepper
2 Tbs fresh parsley, chopped
Tabasco sauce or other hot sauce
2 Tbs fresh basil, chopped (optional)
scallions, chopped
In a large soup pot, warm the oil on medium heat and sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and sauté for 3 minutes. Add the zucchini, lima beans, corn, tomatoes, thyme, and barbecue sauce. Stir for a minute and then add the water, salt, and black pepper.
Cover and bring to a boil; then reduce the heat to low and cook for 20 minutes. About 5 minutes before serving, add the parsley, Tabasco sauce, and (if you wish) basil. Sere topped with chopped scallions.
Serves 6
Carolina Vegetable Soup
3 Tbs vegetable oil
2 cups onions, chopped
3 garlic cloves, minced or pressed
1 cup carrots, peeled and chopped
1 cup sweet potatoes, peeled and cubed
1/2 cup celery, chopped
1 1/2 cups zucchini, chopped
1 cup fresh, frozen, or canned lima beans
3/4 cup frozen corn kernels
1 1/2 cups fresh tomatoes, chopped
1/2 tsp fresh thyme or 1/4 tsp dried
1/4 cup barbecue sauce
4 cups water
1 tsp salt
1/2 tsp ground black pepper
2 Tbs fresh parsley, chopped
Tabasco sauce or other hot sauce
2 Tbs fresh basil, chopped (optional)
scallions, chopped
In a large soup pot, warm the oil on medium heat and sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and sauté for 3 minutes. Add the zucchini, lima beans, corn, tomatoes, thyme, and barbecue sauce. Stir for a minute and then add the water, salt, and black pepper.
Cover and bring to a boil; then reduce the heat to low and cook for 20 minutes. About 5 minutes before serving, add the parsley, Tabasco sauce, and (if you wish) basil. Sere topped with chopped scallions.
Serves 6
Sunday, May 3, 2009
Taco Soup
from me! I received a packet of Taco Soup mix by Homemade Gourmet from one of my students (teachers love the edibles) and this recipe was inspired by that. Enjoy!
Taco Soup
Taco Seasoning
2-3 tsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
pinch crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 tsp cumin
½ tsp salt
½ tsp black pepper
Soup
15.25 oz can of corn, undrained
14.5 oz can diced tomatoes, undrained
1 can or broth
15.5 oz can pinto beans, undrained
4 oz can chopped chilies, undrained
Combine all ingredients in a medium sauce pan. Bring to a boil; simmer for 20 minutes.
Top with crushed tortilla chips, sour cream, shredded cheese, avocados, tomatoes and serve with cornbread, if desired.
Taco Soup
Taco Seasoning
2-3 tsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
pinch crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 tsp cumin
½ tsp salt
½ tsp black pepper
Soup
15.25 oz can of corn, undrained
14.5 oz can diced tomatoes, undrained
1 can or broth
15.5 oz can pinto beans, undrained
4 oz can chopped chilies, undrained
Combine all ingredients in a medium sauce pan. Bring to a boil; simmer for 20 minutes.
Top with crushed tortilla chips, sour cream, shredded cheese, avocados, tomatoes and serve with cornbread, if desired.
Indian Ratatouille
from Moosewood Restaurant New Classics by the Moosewood Collective. I liked this far more than I thought I would, as I don't care for cooked zucchini or yellow squash, but it was really good! The yogurt adds a lot to the dish. We served it over orzo, but I would be willing to try it over brown rice, which is saying a lot!
Indian Ratatouille
2 cups diced onions
2 Tbs vegetable oil
2 large garlic cloves, minced or pressed
1 fresh chile, minced (seeded, if a milder taste is desired)
1 Tbs fresh ginger root, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground cinnamon
¼ tsp cardamom
1 tsp salt
pinch of crumbled saffron - we didn't have any on hand
1 cup orange juice
5 cups cubed eggplant (1-inch cubes)
4 cups cubed zucchini, yellow squash, and/or pattypans
1½ cups diced bell peppers - we used orange
3 cups diced tomatoes (or 28-oz can, undrained)
¼ cup chopped fresh basil
plain yogurt (optional)
almonds, toasted (optional)
In a stew pot, sauté the onions in the oil on medium heat until translucent, about 10 minutes.
Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and sauté for a minute, stirring constantly.
Add the orange juice and eggplant, toss to coat with the spices, cover an simmer for 10 to 15 minutes, until the eggplant is barely tender.
Add the squash, bell peppers, tomatoes, and basil. Cover and continue to summer about 15 minutes, until all of the vegetables are tender. Add a little more orange juice or water if necessary to prevent sticking.
Serve hot or at room temperature over rice or orzo and top with a dollop of yogurt and/or toasted almonds.
Serves 6
Tip: a mini food processor works really well for chopping the garlic, chile, and ginger.
Indian Ratatouille
2 cups diced onions
2 Tbs vegetable oil
2 large garlic cloves, minced or pressed
1 fresh chile, minced (seeded, if a milder taste is desired)
1 Tbs fresh ginger root, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground cinnamon
¼ tsp cardamom
1 tsp salt
pinch of crumbled saffron - we didn't have any on hand
1 cup orange juice
5 cups cubed eggplant (1-inch cubes)
4 cups cubed zucchini, yellow squash, and/or pattypans
1½ cups diced bell peppers - we used orange
3 cups diced tomatoes (or 28-oz can, undrained)
¼ cup chopped fresh basil
plain yogurt (optional)
almonds, toasted (optional)
In a stew pot, sauté the onions in the oil on medium heat until translucent, about 10 minutes.
Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and sauté for a minute, stirring constantly.
Add the orange juice and eggplant, toss to coat with the spices, cover an simmer for 10 to 15 minutes, until the eggplant is barely tender.
Add the squash, bell peppers, tomatoes, and basil. Cover and continue to summer about 15 minutes, until all of the vegetables are tender. Add a little more orange juice or water if necessary to prevent sticking.
Serve hot or at room temperature over rice or orzo and top with a dollop of yogurt and/or toasted almonds.
Serves 6
Tip: a mini food processor works really well for chopping the garlic, chile, and ginger.
Tuna Noodle Casserole
from me! This is cobbled together from several different attempts at tuna noodle casserole recipes that didn't hit the mark us, for one reason or another. As with the mac and cheese, this is far from gourmet but it is really tasty!
Tuna Noodle Casserole
8 oz noodles
2 cans tuna, well drained
12 oz sour cream (1 ½ cups)
¾ cup milk
8 oz frozen peas and carrots
1 ½ tsp salt
¼ tsp pepper
¼ cup breadcrumbs
¼ cup parmesan cheese, grated
2 Tbs butter, melted
paprika (optional)
Heat oven to 350°. Cook noodles as directed on package. Put frozen peas and carrots into a strainer and drain cooked noodles over them.
Return noodles, peas, and carrots to pot. Stir in tuna, sour cream, milk, salt, and pepper. Pour into ungreased 2-quart casserole dish.
Mix bread crumbs, cheese, and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35 minutes or until bubbly.
Tuna Noodle Casserole
8 oz noodles
2 cans tuna, well drained
12 oz sour cream (1 ½ cups)
¾ cup milk
8 oz frozen peas and carrots
1 ½ tsp salt
¼ tsp pepper
¼ cup breadcrumbs
¼ cup parmesan cheese, grated
2 Tbs butter, melted
paprika (optional)
Heat oven to 350°. Cook noodles as directed on package. Put frozen peas and carrots into a strainer and drain cooked noodles over them.
Return noodles, peas, and carrots to pot. Stir in tuna, sour cream, milk, salt, and pepper. Pour into ungreased 2-quart casserole dish.
Mix bread crumbs, cheese, and butter; sprinkle over casserole. If desired, sprinkle paprika over bread crumb mixture. Bake uncovered 35 minutes or until bubbly.
Sunday, March 15, 2009
Orzo and White Beans with Parsley Pesto
from Complete Vegetarian Kitchen by Lorna Sass. This was adapted to add in the orzo, because a whole plate full of beans did not excite me!
Orzo and White Beans with Parsley Pesto
1 cup orzo, uncooked
1 can white beans
4 cupsloosely packed parsley, leaves only
¼ cup olive oil
1-2 small garlic cloves
¼ cup coarsely chopped walnuts
1-3 Tbs freshly squeezed lemon juice
2-3 tsp minced lemon peel
1-2 tsp balsamic vinegar
¼ tsp salt
Drain and rinse beans; leave in strainer. Cook orzo according to package instructions.
Meanwhile, place parsley leaves, olive oil, garlic, walnuts, 1 Tbs lemon juice, 2 tsp lemon peel, 1 tsp balsamic vinegar, and salt in the bowl of a food processor.
Process until smooth, scraping down sides of the bowl once or twice. The volume will reduce drastically, to about ½ cup.
Taste and add more lemon juice, lemon peel, and vinegar as desired. The predominant taste of the pesto should be parsley and lemon.
When orzo is done, drain over the beans. Transfer bean mixture to pot and add half of the pesto mixture. A few minutes later, or right before serving, toss in the remaining pesto. If the flavor is not distinctly lemony, add more lemon juice and toss again.
Orzo and White Beans with Parsley Pesto
1 cup orzo, uncooked
1 can white beans
4 cupsloosely packed parsley, leaves only
¼ cup olive oil
1-2 small garlic cloves
¼ cup coarsely chopped walnuts
1-3 Tbs freshly squeezed lemon juice
2-3 tsp minced lemon peel
1-2 tsp balsamic vinegar
¼ tsp salt
Drain and rinse beans; leave in strainer. Cook orzo according to package instructions.
Meanwhile, place parsley leaves, olive oil, garlic, walnuts, 1 Tbs lemon juice, 2 tsp lemon peel, 1 tsp balsamic vinegar, and salt in the bowl of a food processor.
Process until smooth, scraping down sides of the bowl once or twice. The volume will reduce drastically, to about ½ cup.
Taste and add more lemon juice, lemon peel, and vinegar as desired. The predominant taste of the pesto should be parsley and lemon.
When orzo is done, drain over the beans. Transfer bean mixture to pot and add half of the pesto mixture. A few minutes later, or right before serving, toss in the remaining pesto. If the flavor is not distinctly lemony, add more lemon juice and toss again.
Saturday, March 14, 2009
Egg Foo Yung
from The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer. We made this with leftover trout. The fresh pineapple is really key to an amazing taste.
Egg Foo Yung
Omelet:
4 large eggs
1 tsp dry sherry
1 cup cooked fish or shrimp, coarsely chopped
1 cup fresh bean sprouts
1/3 cup celery, chopped
1/3 cup scallions, white part only, chopped
grapeseed or peanut oil
salt
Sauce:
½ cup chicken broth
½-1 tsp ketchup
2 tsp light soy sauce
¼ tsp fish sauce (optional)
¼ tsp dry sherry
quarter-sized piece of fresh ginger
1 Tbs cornstarch
½ cup fresh pineapple, chopped
1 Tbs scallions, sliced diagonally
Beat the eggs in a large nonreactive bowl. Mix in the sherry, fish, bean sprouts, celery, and scallions. Let sit while you prepare the sauce.
In a nonreactive saucepan, mix together the chicken broth, ketchup, soy sauce, fish sauce, sherry, and ginger. Place over medium heat, and cook for 5 minutes. Meanwhile, mix the cornstarch with 1 Tbs water. Lower the heat, remove the ginger, and stir in the cornstarch. Cook, stirring constantly, until thickened, about 30 seconds to 1 minute. Remove from heat.
Place about 3 Tbs of oil into a large skillet, preferable nonstick. Heat it until hot. Add salt to taste to the egg mixture, then pour it into the hot oil. Let cook for 2 minutes, or until the bottom is slightly browned, but the top is still slightly runny. Cut the omelet into 4 quarters, then turn each section over. Let the other sides set. Top with pineapple chunks and serve with sauce.
Serves 4
Egg Foo Yung
Omelet:
4 large eggs
1 tsp dry sherry
1 cup cooked fish or shrimp, coarsely chopped
1 cup fresh bean sprouts
1/3 cup celery, chopped
1/3 cup scallions, white part only, chopped
grapeseed or peanut oil
salt
Sauce:
½ cup chicken broth
½-1 tsp ketchup
2 tsp light soy sauce
¼ tsp fish sauce (optional)
¼ tsp dry sherry
quarter-sized piece of fresh ginger
1 Tbs cornstarch
½ cup fresh pineapple, chopped
1 Tbs scallions, sliced diagonally
Beat the eggs in a large nonreactive bowl. Mix in the sherry, fish, bean sprouts, celery, and scallions. Let sit while you prepare the sauce.
In a nonreactive saucepan, mix together the chicken broth, ketchup, soy sauce, fish sauce, sherry, and ginger. Place over medium heat, and cook for 5 minutes. Meanwhile, mix the cornstarch with 1 Tbs water. Lower the heat, remove the ginger, and stir in the cornstarch. Cook, stirring constantly, until thickened, about 30 seconds to 1 minute. Remove from heat.
Place about 3 Tbs of oil into a large skillet, preferable nonstick. Heat it until hot. Add salt to taste to the egg mixture, then pour it into the hot oil. Let cook for 2 minutes, or until the bottom is slightly browned, but the top is still slightly runny. Cut the omelet into 4 quarters, then turn each section over. Let the other sides set. Top with pineapple chunks and serve with sauce.
Serves 4
Carrot Slaw
from cdkitchen.com - adapted slightly
Carrot Slaw
2 cups carrots, shredded
1 Tbs sugar
1 Tbs lemon juice
½ clove garlic, pressed
2 tsp apple cider vinegar
3 Tbs mayonnaise
Combine all ingredients together. Stir until well mixed. Serve chilled.
Serves 2-3
Carrot Slaw
2 cups carrots, shredded
1 Tbs sugar
1 Tbs lemon juice
½ clove garlic, pressed
2 tsp apple cider vinegar
3 Tbs mayonnaise
Combine all ingredients together. Stir until well mixed. Serve chilled.
Serves 2-3
Baked Trout Fillet with Buttered Almonds
from Fish by Mark Bittman - This originally called for salmon. You can also substitute char.
Baked Trout Fillet with Buttered Almonds
1 Tbs vegetable oil
3 Tbs butter
1 cup blanched slivered almonds
salt and freshly ground black pepper, to taste
1½-2 lbs trout fillet (one whole side), skin on
Preheat the oven to 450°. When the oven is hot, add the oil to a baking dish large enough to hold the trout (you can cut the fillet in half if you need to). Heat the baking dish for 5 minutes or so.
Meanwhile, melt the butter over medium heat in a small saucepan, add the almonds, and season with salt. Cook, stirring, until some of the almonds start to brown.
Remove the baking dish from the oven and put the trout in it, skin side down. Season with salt and pepper; spoon the almonds on top. Place fish in the oven and set the timer for 10 minutes. Check for doneness and serve immediately.
Serves 4-6
Baked Trout Fillet with Buttered Almonds
1 Tbs vegetable oil
3 Tbs butter
1 cup blanched slivered almonds
salt and freshly ground black pepper, to taste
1½-2 lbs trout fillet (one whole side), skin on
Preheat the oven to 450°. When the oven is hot, add the oil to a baking dish large enough to hold the trout (you can cut the fillet in half if you need to). Heat the baking dish for 5 minutes or so.
Meanwhile, melt the butter over medium heat in a small saucepan, add the almonds, and season with salt. Cook, stirring, until some of the almonds start to brown.
Remove the baking dish from the oven and put the trout in it, skin side down. Season with salt and pepper; spoon the almonds on top. Place fish in the oven and set the timer for 10 minutes. Check for doneness and serve immediately.
Serves 4-6
Spicy Tofu
from Vegetarian Cookbook by Nicola Graimes
Spicy Tofu
Marinade:
5 Tbs vegetable stock
2 tsp cornstarch
2 Tbs soy sauce
1 Tbs superfine sugar*
pinch of red pepper flakes
Stir Fry
9 oz firm tofu - rinsed, drained, and cut into ½-inch cubes*
4 Tbs peanut oil
1 Tbs freshly grated ginger
3 cloves garlic, crushed
4 scallions, thinly sliced
1 head of broccoli, cut into florets
1 carrot, cut into thin sticks
1 yellow bell pepper, thinly sliced
9 oz shiitake mushrooms, thinly sliced*
steamed rice, to serve
Blend all the marinade ingredients together in a large bowl. Add the tofu and toss well to coat. Cover and set aside to marinate for 20 minutes.
Heat half the oil in a preheated wok or large skillet over high heat, add the tofu with its marinade, and stir-fry until browned and crisp. Remove from the wok and set aside.
Heat the remaining oil in the wok, add the ginger, garlic, and scallions and stir-fry for 30 seconds.
Add the broccoli, carrot, yellow bell pepper, and mushrooms and stir-fry for 5-6 minutes. Return the tofu mixture to the wok and stir-fry to heat through. Serve immediately with steamed rice.
Serves 4
*We used regular sugar, 12 oz of tofu, and 5 oz mushrooms
Spicy Tofu
Marinade:
5 Tbs vegetable stock
2 tsp cornstarch
2 Tbs soy sauce
1 Tbs superfine sugar*
pinch of red pepper flakes
Stir Fry
9 oz firm tofu - rinsed, drained, and cut into ½-inch cubes*
4 Tbs peanut oil
1 Tbs freshly grated ginger
3 cloves garlic, crushed
4 scallions, thinly sliced
1 head of broccoli, cut into florets
1 carrot, cut into thin sticks
1 yellow bell pepper, thinly sliced
9 oz shiitake mushrooms, thinly sliced*
steamed rice, to serve
Blend all the marinade ingredients together in a large bowl. Add the tofu and toss well to coat. Cover and set aside to marinate for 20 minutes.
Heat half the oil in a preheated wok or large skillet over high heat, add the tofu with its marinade, and stir-fry until browned and crisp. Remove from the wok and set aside.
Heat the remaining oil in the wok, add the ginger, garlic, and scallions and stir-fry for 30 seconds.
Add the broccoli, carrot, yellow bell pepper, and mushrooms and stir-fry for 5-6 minutes. Return the tofu mixture to the wok and stir-fry to heat through. Serve immediately with steamed rice.
Serves 4
*We used regular sugar, 12 oz of tofu, and 5 oz mushrooms
Sunday, February 1, 2009
Spanish Potato and Chorizo Tortilla
from Starting with Ingredients by Aliza Green.
Spanish Potato and Chorizo Tortilla
Note: A Spanish tortilla is a cooked egg dish, similar to a flat omelet.
2 lbs gold or all purpose potatoes (peel or unpeeled)
2 Tbs olive oil
kosher salt and pepper, to taste
1 tsp sweet paprika*
1 tsp pimenton*
1 lb Spanish chorizo sausage (or hot Italian sausages)
½ cup chopped Italian parsley
8 eggs, lightly beaten
Preheat the oven to 400°. Cut potatoes into ½-inch thick slices. Toss with olive oil, salt, pepper, paprika, and pimenton.
Roast for 30 minutes. At the same time, prick the chorizo and roast in the oven until browned. Remove the potatoes and sausage from the oven. Drain off any fat, and slice the chorizo. Combine potatoes, chorizo, and parsley with the eggs.
Pour mixture into a lightly oiled cast-iron skillet or a shallow 8- to 9-inch oiled casserole dish. Place on the top shelf of the oven and bake until the eggs are set, about 15 minutes. Cool slightly, cut into wedges, and serve.
*We just used regular paprika.
Spanish Potato and Chorizo Tortilla
Note: A Spanish tortilla is a cooked egg dish, similar to a flat omelet.
2 lbs gold or all purpose potatoes (peel or unpeeled)
2 Tbs olive oil
kosher salt and pepper, to taste
1 tsp sweet paprika*
1 tsp pimenton*
1 lb Spanish chorizo sausage (or hot Italian sausages)
½ cup chopped Italian parsley
8 eggs, lightly beaten
Preheat the oven to 400°. Cut potatoes into ½-inch thick slices. Toss with olive oil, salt, pepper, paprika, and pimenton.
Roast for 30 minutes. At the same time, prick the chorizo and roast in the oven until browned. Remove the potatoes and sausage from the oven. Drain off any fat, and slice the chorizo. Combine potatoes, chorizo, and parsley with the eggs.
Pour mixture into a lightly oiled cast-iron skillet or a shallow 8- to 9-inch oiled casserole dish. Place on the top shelf of the oven and bake until the eggs are set, about 15 minutes. Cool slightly, cut into wedges, and serve.
*We just used regular paprika.
Friday, January 30, 2009
Feta Walnut Dip
from 30 Minute Meals 2 by Rachael Ray
Feta Walnut Dip
1 large clove garlic
1 cup walnut halves
1 ½ cups crumbled feta cheese
½ cup milk
1 tsp dried oregano
¼ cup flat leaf parsley (scant)
½ tsp crushed red pepper flakes
freshly ground black pepper
4 pitas, cut into wedges
Preheat oven or toaster oven to highest setting. Arrange triangles of pita on a cookie sheet and place bread in hot oven. The bread will be toasted in about 5 minutes.
Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper flakes, and garlic clove in food processor and pulse until smooth. Scrape into serving dish.
Can also serve with roasted garlic. Take 1 bulb of garlic, with the end cut off, and drizzle with oil. Double wrap garlic in foil and roast at highest oven setting for about 25 minutes.
Feta Walnut Dip
1 large clove garlic
1 cup walnut halves
1 ½ cups crumbled feta cheese
½ cup milk
1 tsp dried oregano
¼ cup flat leaf parsley (scant)
½ tsp crushed red pepper flakes
freshly ground black pepper
4 pitas, cut into wedges
Preheat oven or toaster oven to highest setting. Arrange triangles of pita on a cookie sheet and place bread in hot oven. The bread will be toasted in about 5 minutes.
Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper flakes, and garlic clove in food processor and pulse until smooth. Scrape into serving dish.
Can also serve with roasted garlic. Take 1 bulb of garlic, with the end cut off, and drizzle with oil. Double wrap garlic in foil and roast at highest oven setting for about 25 minutes.
Wednesday, January 28, 2009
Classic Beef Fajitas
from Pillsbury Complete Cookbook
Classic Beef Fajitas
Marinade:
2 Tbs lime juice
2 Tbs honey
1 Tbs oil
2 tsp chili powder
2 garlic cloves, minced
Fajitas:
¾ lb boneless beef top round steak, cut into thin strips
1 onion, thinly sliced
1 red or green pepper, cut into strips
4 (8-in) tortillas
guacamole
salsa
In a medium glass bowl, combine all marinade ingredients; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.
Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.
To serve, spoon guacamole onto center of a warmed tortilla. Top with ¼ of beef mixture and salsa. Fold bottom edge of tortilla over filling towards center; fold sides in towards center, leaving top open.
Classic Beef Fajitas
Marinade:
2 Tbs lime juice
2 Tbs honey
1 Tbs oil
2 tsp chili powder
2 garlic cloves, minced
Fajitas:
¾ lb boneless beef top round steak, cut into thin strips
1 onion, thinly sliced
1 red or green pepper, cut into strips
4 (8-in) tortillas
guacamole
salsa
In a medium glass bowl, combine all marinade ingredients; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.
Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.
To serve, spoon guacamole onto center of a warmed tortilla. Top with ¼ of beef mixture and salsa. Fold bottom edge of tortilla over filling towards center; fold sides in towards center, leaving top open.
Yellow Spoon Mac and Cheese
from me! I made this recipe up. Food snobs beware, it is certainly no gourmet mac and cheese, as you'll see. However it is comfort food and it's quick.
Yellow Spoon Mac and Cheese
6 ounces macaroni noodles
2 beef hot dogs
1 cup frozen corn
5 sun dried tomatoes, from a jar
4-6 slices of American cheese
milk
butter
salt and pepper
Cook the macaroni according to package instructions.
While the macaroni is cooking, slice each hot dog lengthwise and then into ¼-inch pieces. Also chop the sun dried tomatoes into small pieces.
When the pasta is done, drain and return to the pot. Add cheese, milk, and butter to taste. Stir until cheese is melted. Add hot dogs, corn, and sun dried tomatoes and heat until warm. Season with salt and pepper and serve.
Yellow Spoon Mac and Cheese
6 ounces macaroni noodles
2 beef hot dogs
1 cup frozen corn
5 sun dried tomatoes, from a jar
4-6 slices of American cheese
milk
butter
salt and pepper
Cook the macaroni according to package instructions.
While the macaroni is cooking, slice each hot dog lengthwise and then into ¼-inch pieces. Also chop the sun dried tomatoes into small pieces.
When the pasta is done, drain and return to the pot. Add cheese, milk, and butter to taste. Stir until cheese is melted. Add hot dogs, corn, and sun dried tomatoes and heat until warm. Season with salt and pepper and serve.
Sunday, January 4, 2009
Chicken and Chorizo Soup
from Cooking Around the Clock by Rachael Ray
Chicken and Chorizo Soup
¾ lb chicken
salt and freshly ground black pepper
½ lb chorizo sausage
2 Tbs extra virgin olive oil
2 cloves garlic, smashed
1 small red pepper, chopped
4 small red-skinned potatoes, diced
15 oz can dark red kidney beans, drained
2 tbs hot sauce
15 oz chopped fire-roasted tomatoes
1 quart chicken broth
1 bag red or blue corn tortilla chips, crushed
2 cups smoked cheddar cheese, shredded
chopped scallions, for garnish
chopped cilantro, for garnish
fresh thyme, for garnish
Chop chicken into bite sized pieces and season with salt and pepper. Dice chorizo. Heat a medium soup pot over medium-high heat. Add oil and chicken to pot. Lightly brown chicken for 2 minutes, then add chorizo and garlic. Cook for another 2-3 minutes.
Add peppers, onions, and potatoes to pot. Cook for 5 minutes then stir in beans, hot sauce, and tomatoes. Add chicken broth and bring to a bubble.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Preheat the broiler.
Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortilla chips and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs, if desired.
Chicken and Chorizo Soup
¾ lb chicken
salt and freshly ground black pepper
½ lb chorizo sausage
2 Tbs extra virgin olive oil
2 cloves garlic, smashed
1 small red pepper, chopped
4 small red-skinned potatoes, diced
15 oz can dark red kidney beans, drained
2 tbs hot sauce
15 oz chopped fire-roasted tomatoes
1 quart chicken broth
1 bag red or blue corn tortilla chips, crushed
2 cups smoked cheddar cheese, shredded
chopped scallions, for garnish
chopped cilantro, for garnish
fresh thyme, for garnish
Chop chicken into bite sized pieces and season with salt and pepper. Dice chorizo. Heat a medium soup pot over medium-high heat. Add oil and chicken to pot. Lightly brown chicken for 2 minutes, then add chorizo and garlic. Cook for another 2-3 minutes.
Add peppers, onions, and potatoes to pot. Cook for 5 minutes then stir in beans, hot sauce, and tomatoes. Add chicken broth and bring to a bubble.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Preheat the broiler.
Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortilla chips and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs, if desired.
Stuffed Cabbage Soup
from Rachael Ray and the Food Network website
Stuffed Cabbage Soup
4 Tbs extra virgin olive oil
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1½ lbs ground meatloaf mix (combo of beef, pork, veal)
½ tsp allspice
1½ tsp coriander
2 tsp smoked paprika
salt and pepper
1 bay leaf
1 onion, chopped
2 garlic cloves, minced
1 carrot, thinly sliced with vegetable peeler and then finely chopped
½ to ¾ head Savoy cabbage, thinly sliced
1 28 oz can diced tomatoes
1 cup tomato sauce
handful of flat-leaf parsley, chopped
3 Tbs dill, finely chopped
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper.
Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
Stuffed Cabbage Soup
4 Tbs extra virgin olive oil
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1½ lbs ground meatloaf mix (combo of beef, pork, veal)
½ tsp allspice
1½ tsp coriander
2 tsp smoked paprika
salt and pepper
1 bay leaf
1 onion, chopped
2 garlic cloves, minced
1 carrot, thinly sliced with vegetable peeler and then finely chopped
½ to ¾ head Savoy cabbage, thinly sliced
1 28 oz can diced tomatoes
1 cup tomato sauce
handful of flat-leaf parsley, chopped
3 Tbs dill, finely chopped
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper.
Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
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