• 2 red or green bell peppers, cut into 1-inch chunks
    1 red onion, coarsely chopped
    1 large or 3 small eggplants, cut into 1-inch cubes
    2 small zucchini or patty pan squash, cut into 1/4-inch slices
    4-6 heirloom tomatoes, coarsely chopped
    2 cloves garlic, thinly sliced
    3 sprigs of thyme
    2 sprigs of rosemary
    2 sprigs of tarragon
    2 tablespoons extra virgin olive oil
    Salt and pepper to taste

    Preheat oven to 350ºF. Combine all the ingredients in a 9 x 13 baking dish that has been oiled or sprayed with cooking spray. Toss to combine, leaving the sprigs of herbs whole. Season to taste with salt and pepper. Cover with foil and bake for 40 minutes.

    Remove the foil, toss the ratatouille with a spatula and bake for an additional 30 minutes, checking once or twice to see if it needs stirring.

    Remove the sprigs of herbs. Check for seasoning, adding additional salt and pepper as necessary.

    Serve with warm rolls or rustic bread for mopping up the delicious juices.

    Serves 4.

  • quinoa salad
    from How To Cook Everything Vegetarian

    2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
    1 large or 2 medium (about 1 pound) sweet potatoes
    Salt
    1 red bell pepper, cored, seeded and diced
    1/4 cup minced red onion or shallot
    Freshly ground black pepper
    1/4 cup extra virgin olive oil (I cut this in half)
    2 tablespoons balsamic, sherry or red wine vinegar
    1/4 cup minced fresh chives or parsley leaves

    Directions:

    If you haven’t already, cook the quinoa or other grain according to package directions.  Drain in a strainer and rinse.  Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces.  Cook it in boiling water to cover until tender, about 15 minutes; drain well.

    Toss together the quinoa, potato, bell pepper, and onion; sprinkle with salt and pepper.  Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste.  Taste and adjust the seasoning, garnish with the chives (or parsley) and serve.

  • from Vegetarian Times, April 2009

    1 cup whole blanched almonds
    1/4 cup lemon juice
    3 TBS plus 1/4 cup olive oil, divided
    1 clove garlic, peeled
    1 1/4 teaspoon salt
    1 TBS fresh thyme leaves
    1 TBS fresh rosemary leaves

    Directions:

    Place almonds in a medium bowl.  Cover with 3 inches of water.  Let soak 24 hours.  Drain soaking liquid, rinse almonds under cool running water, and drain again.

    Puree almonds, lemon juice, 3 TBS olive oil, garlic, salt and 1/2 cup cold water in a food processor 6 minutes, or until very smooth and creamy.  (Scrape sides of bowl often.)

    Place large strainer over bowl, and line with a triple layer of cheesecloth.  Spoon almond mixture into cheesecloth.  Bring corners and sides together, and twist around cheese, forming into an orange-size ball and squeezing to help extract moisture.  Secure with rubber band or kitchen twine.  Chill 12 hours or overnight.  Discard excess liquid.

    Preheat oven to 200ºF.  Line baking sheet with parchment paper.  Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet.  Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm.  Cool, then chill.  (Cheese can be made up to this point, 2 days ahead; keep refrigerated.)

    Combine remaining 1/4 cup oil, thyme, and rosemary in a small saucepan.  Warm oil over medium-low heat 2 minutes, or until very hot, but not simmering.  Cool to room temperature,  Drizzle herb oil over cheese just before serving.

  • orange-pastaadapted from Vegetarian Times Complete Cookbook

    5 carrots, peeled and sliced
    1 onion, coarsely chopped
    1 bell pepper, cut into chunks
    3 cloves garlic, peeled, but left whole
    5 roma tomatoes
    An assortment of fresh herbs as desired
    olive oil
    salt and pepper
    1 cup vegetable broth
    1 pound cooked pasta, 1 cup of pasta cooking water, reserved

    Directions:

    Preheat the oven to 425º.

    Combine the carrots, onion, garlic cloves and bell pepper on a sheet pan.  Drizzle with olive oil, season lightly with salt and pepper.  Toss gently.  Place in the oven to roast for 30 minutes, stirring twice while roasting.

    At the same time, cut the toma tomatoes in half, and place them in a baking dish, cut side up.  Add any fresh herbs you desire (or dried if it’s what you have on hand), and drizzle with olive oil, salt and pepper.  Roast in the oven for 30 minutes.

    Once all the vegetables are roasted, scrape them into a blender, and add the 1 cup of vegetable broth.  Leave the top of the blender askew just a touch when blending a hot liquid to allow steam to escape.  Blend until smooth.

    Toss the roasted carrot sauce with the hot pasta, adding the reserved pasta water as desired to loosen the sauce a bit.

    Serve with freshly grated Parmesan cheese.

    Serves 6.

  • from HTCEV by Mark Bittman

    3 cups cooked or canned black beans with about 1 cup of their cooking liquid
    1 1/2 teaspoons ground cumin
    Salt and freshly ground black pepper
    1 orange, well washed
    2 tablespoons extra-virgin olive oil
    1 onion, chopped
    1 bell pepper, preferably red or yellow, peeled if desired, seeded and chopped
    1 tablespoon minced garlic
    1/2 cup dry red wine
    Chopped fresh cilantro or parsley for garnish

    Directions:

    1. Put the beans and their liquid in a pot over medium heat, add the cumin and a good pinch of salt and pepper.

    2. Halve the orange. Peel one half, and add the peel to the beans.  Then divide those sections (or chop) and set aside.  Squeeze the juice out of the other half and set aside.

    3. Put the olive oil in a skillet over medium heat.  Add the onion and bell pepper and cook, stirring, occasionally, until the pepper softens, 8 to 10 minutes.  Add the garlic and cook, stirring for 1 minute more.  Add to the beans.

    4. Turn the heat under the skillet to high and add the red wine to the skillet.  Cook until the wine is reduced by half, about 5 minutes.  Add to the beans along with the reserved orange juice.  Taste and adjust the seasoning.  Serve with rice, garnished with the reserved orange sections and cilantro, or store covered in the fridge for up to 2 days.

    Black Beans and Beets with Orange Juice: Quite sweet, but acidic as well and unmistakeably not dessert; add 1 cup peeled and chopped beets in Step 1; cook until the beets are tender.

    Black Beans and Chiles with Orange Juice: Terrific contrast; use fruity or smoky chile or chili powder; Add 1 or 2 fresh chiles (like New Mexico or Habenero), cleaned and chopped, or 1 or 2 dried chiles (like chile de arbol or piquin), soaked, cleaned, and chopped in Step 1.

    White Beans with Lemon: A lighter version: Replace the black beans with white beans, the cumin with 1 tablespoon chopped rosemary, and the red wine with white.  Eliminate the bell peppers.  In step 2, substitute about 1 tablespoon julienned or chopped lemon zest for the orange peel; set aside the juice of half the lemon.

  • from HTCEV by Mark Bittman

    Makes 4 servings

    2 tablespoons fresh thyme (or 1 teaspoon dried), divided
    3 cups cooked white beans, drained, but still moist (use beans cooked from dried- not canned)
    Salt and freshly ground black pepper
    3 medium russet or other high-starch baking potatoes, peeled
    1 cup vegetable stock
    3 tablespoons butter

    Directions:

    Preheat oven to 325ºF.  Stir 1 tablespoon of thyme into the beans, taste, and sprinkle with salt and pepper.  Spread the beans in a baking dish and set aside.

    Halve the potatoes lengthwise and thinly slice into half-circles.  Lay the potatoes in overlapping rows to cover the beans.  Pour the stock over the top, dot with pieces of butter, and sprinkle with salt, pepper, and the remaining thyme.

    Cover with foil and bake for 45 minutes.  Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so.  Serve immediately, or let rest for up to an hour and serve at room temperature.

    Creamy Boulangerie Beans and Potatoes: A little luxury, and no work: Add 1/2 cup cream to the beans.

    Tomatoey Boulangerie Beans and Potatoes: Prettier, with a little acidity and more flavor: Add 1 cup chopped ripe tomato (canned is fine, drain first) or about 1/2 cup chopped sun-dried or Oven Dried tomatoes to the beans.

    Boulangerie Beans and Potatoes with Leeks: Approaching elegance: Cook 2 cups chopped leeks in butter until very soft-almost melting-about 20 minutes.  Top the beans with the leeks and the potato slices.

    Boulangerie Beans and Potatoes with Spanish Paprika: The smokiness of the paprika is so good with thyme: Add about a tablespoon of smoked Spanish paprika to the beans and sprinkle some over the potatoes before baking if you’d like.

    Boulangerie Beans and Sweet Potatoes: Use pinto beans and sweet potatoes.  Stir into the beans a tablespoon or so of Worcestershire sauce, and add a pinch of ground allspice or cinnamon if you’d like.  Proceed with the recipe; sprinkle the top with brown sugar before baking.

  • adapted from Bon Appetit

    2 cups milk
    1 cup water
    3/4 cup yellow cornmeal
    3 garlic cloves, minced
    1/2 teaspoon salt
    1/2 cup freshly grated Parmesan cheese
    2 4-ounce cans chopped green chilies, drained
    1 cup drained canned corn, divided
    2/3 cup chopped fresh cilantro, divided
    2 cups grated Monterey Jack cheese
    1/4 cup milk
    1/4 cup sour cream

    Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish.

    Mix first 5 ingredients (2 cups milk through salt) in a heavy medium saucepan. Bring to a simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in Parmesan.

    Pour half of polenta into prepared dish, spread evenly to the edges. sprinkle with one can of the chilies and half of corn. Top that with half of the cilantro followed by 1 cup of Jack cheese.

    Combine the 1/4 cup milk and 1/4 cup of sour cream, whisk together to completely incorporate.  Drizzle half of the sour cream mixture over the shredded cheese.  Spoon remaining polenta over, again, spreading to the edges evenly. Cover with remaining chilies, corn, cilantro and cheese. Pour the last 1/4 cup sour cream mixture over. (Can be made 1 day ahead to this point. Chill.)

    Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares and serve.

  • Serving Size  : 6    

    6        tablespoons  fresh blood orange juice
    1 1/2      teaspoons  rice vinegar
    1           teaspoon  honey
    1/4           cup  olive oil
    1/4           cup  mayonnaise
    1 1/2    tablespoons  chopped shallot
    1        1 1/4 pound  savoy cabbage — halved, sliced 1/4 inch thick
    1 1/2          pound  head of radicchio — halved, sliced 1/4 inch thick
    1              large  red bell pepper — sliced
    1/2           cup  dried cranberries

    Directions:
    Whisk juice, vinegar, and honey in bowl. Whisk in oil, then mayonnaise and shallot. Season with salt and pepper. Pour into jar with lid; chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

    Place cabbage, radicchio, and bell pepper in large bowl. Just before serving, shake dressing well and pour over vegetables; toss. Season with salt and pepper. Sprinkle dried cranberries over.

    - – - – - – - – - – - – - – - – - – -

    Per Serving (excluding unknown items): 206 Calories; 17g Fat (69.5% calories from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 102mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

    NOTES : Pomegranate juice makes an excellent sub when you can’t find orange juice.  This one’s a keeper.

  • 2 tablespoons olive oil
    1 medium onion, chopped
    2 carrots, chopped
    1 clove garlic, minced
    1 bunch swiss chard leaves and stems, chopped (or 1 cup frozen, thawed chard or spinach)
    1 cup millet
    2 cups vegetable stock
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper

    Directions:

    In a medium pot, heat the olive oil. Saute the onion until translucent, about 4 minutes. Add the carrots and saute for another 2 minutes, then add the garlic and cook for 1 more minute.

    Add the millet, the stock, the salt and the pepper. Bring to boil.  As soon as it starts boiling, cover and cook for 15 min.

    Stir in the chard (or spinach), cover, and cook for an additional 15 minutes, or until the millet is tender.

  • from How To Cook Everything Vegetarian

    1 pound Brussels sprouts
    1/4 cup extra virgin olive oil
    5 cloves garlic, peeled, or more to taste
    Salt and freshly ground black pepper
    1 tablespoon balsamic vinegar

    Preheat the oven to 450ºF.  Trim the hard edge of the stem from the Brussels sprouts, then cut each in half through its axis.  Put the oil in a large ovenproof skillet over medium-high heat. When it shimmers, arrange the sprouts in one layer, cut side down.  Toss in garlic and sprinkle with salt and pepper.

    Cook, undisturbed, until the sprouts begin to brown, 5 to 10 minutes, then transfer to the oven.  Cook, shaking the pan occasionally, until the sprouts are quite brown and tender, about 30 minutes.

    Taste and adjust the seasoning; drizzle with the balsamic vinegar, stir, and serve hot or warm.

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