Ingredients
1 yellow onion, chopped
1 tbsp. olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp. garam masala
1 butternut squash (about 3 lbs.), peeled and chopped
1-28 oz. can diced tomatoes in tomato juice
1 qt. vegetable broth
1 c. red lentils
2-15 oz. cans chickpeas, drained and rinsed
1-2 tsp. sea salt (to taste)
fresh cilantro, minced (for serving)
Directions
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and sauté for about six minutes. Add the minced garlic and sauté for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.
Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours...the longer you cook, the thicker your stew will be.
Season with sea salt to taste, and serve. This stew freezes extremely well and will keep in the fridge for up to five days.
Saturday, December 8, 2012
Thursday, October 25, 2012
Brussels Sprout & Butternut Squash Lasagna
Ingredients
3 c. Brussels sprouts, quartered
3 c. butternut squash, diced
1 tbsp. butter
1 shallot, chopped
6 fresh sage leaves, chopped
1 egg
15 oz. ricotta cheese
1/2 c. grated Parmesan cheese, plus 1/4 cup for topping
1/2 tsp. freshly grated nutmeg
7 oz. fresh pesto sauce (I used Wegmans’)
8 oz. fresh mozzarella cheese, drained of water and sliced
lasagna noodles (I used Wegmans’ fresh lasagna sheets)
Directions
3 c. Brussels sprouts, quartered
3 c. butternut squash, diced
1 tbsp. butter
1 shallot, chopped
6 fresh sage leaves, chopped
1 egg
15 oz. ricotta cheese
1/2 c. grated Parmesan cheese, plus 1/4 cup for topping
1/2 tsp. freshly grated nutmeg
7 oz. fresh pesto sauce (I used Wegmans’)
8 oz. fresh mozzarella cheese, drained of water and sliced
lasagna noodles (I used Wegmans’ fresh lasagna sheets)
Directions
Preheat
oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large
rimmed baking sheet. Drizzle with extra virgin olive oil and toss to coat.
Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts
and tender, about 15 minutes.
Melt butter in a sauté pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine.
In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg.
Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.
Melt butter in a sauté pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine.
In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg.
Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.
Serves
6.
Thursday, October 4, 2012
P.F. Chang’s Lettuce Wraps
Ingredients
3 tbsp. oil
2 c. meat substitute (“chicken” strips or soy crumbles)
1 c, water chestnuts
2/3 c. mushrooms
3 tbsp. chopped onions
1 tsp. minced garlic
4 -5 leaves lettuce
Special Sauce
1/4 c.sugar
1/2 c. water
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. ketchup
1 tbsp. lemon juice
1/8 tsp. sesame oil
1 tbsp. hot mustard
2 tsp. water
1 -2 tsp. garlic and red chile paste
Stirfry Sauce
2 tbsp. soy sauce
2 tbsp. brown sugar
1/2 tsp. rice wine vinegar
Directions
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan. Saute meat substitute until slightly browned. Remove from the pan and cool. Keep oil in the pan, keep hot.
As it cools, mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When the meat substitute is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another tablespoon of vegetable oil. Add meat substitute, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".
3 tbsp. oil
2 c. meat substitute (“chicken” strips or soy crumbles)
1 c, water chestnuts
2/3 c. mushrooms
3 tbsp. chopped onions
1 tsp. minced garlic
4 -5 leaves lettuce
Special Sauce
1/4 c.sugar
1/2 c. water
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. ketchup
1 tbsp. lemon juice
1/8 tsp. sesame oil
1 tbsp. hot mustard
2 tsp. water
1 -2 tsp. garlic and red chile paste
Stirfry Sauce
2 tbsp. soy sauce
2 tbsp. brown sugar
1/2 tsp. rice wine vinegar
Directions
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan. Saute meat substitute until slightly browned. Remove from the pan and cool. Keep oil in the pan, keep hot.
As it cools, mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When the meat substitute is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another tablespoon of vegetable oil. Add meat substitute, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".
Vegetable Pot Pie
This dish lends itself to creativity and leftovers. Use the veggies you've got in the fridge!
Ingredients
2 tsp. honey
¼ to ½ cup white wine or vegetable stock
1 c. chopped onion
1 shallot, minced
1 c. thinly sliced celery
1 c. diced red bell pepper
⅔ c. thinly sliced carrot
⅔ c. sliced frozen green beans
⅓ c. frozen peas
⅓ c. whole wheat flour
1 c. milk (2% works well)
2 c. vegetable stock (1 ½ for a creamier consistency)
2 tbsp. chopped fresh parsley (optional)
1 tsp. salt or low-sodium soy sauce
½ tsp. dried thyme (1 tsp. for fresh)
¼ tsp. dried sage (1/2 tsp. for fresh)
¼ tsp. freshly ground black pepper
⅛ tsp. cayenne pepper
Canned buttermilk biscuits
Directions
Coat an 8-inch casserole dish with vegetable cooking spray. Preheat oven to 400 degrees. In heavy saucepan, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft, about 3 minutes. Add celery, bell pepper, carrot, green beans and peas. If mixture begins to dry out, add 1/4 cup more wine or vegetable stock. Cook, stirring often, 3 minutes. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
In glass measuring cup, combine milk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken. Add parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened. Remove from heat, transfer mixture to prepared casserole and set aside. Note: If sauce doesn’t thicken, add 2 tbsp. corn starch mixed with cold water and a little of the stock.
Lay biscuits lightly over filling. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.
UPDATE: This recipe works well in the crockpot! Just toss the ingredients in and cook on low for 5 to 6 hours. I noticed that the milk separated a little... so it might make sense to cook with broth only and then add dairy later on...
Ingredients
2 tsp. honey
¼ to ½ cup white wine or vegetable stock
1 c. chopped onion
1 shallot, minced
1 c. thinly sliced celery
1 c. diced red bell pepper
⅔ c. thinly sliced carrot
⅔ c. sliced frozen green beans
⅓ c. frozen peas
⅓ c. whole wheat flour
1 c. milk (2% works well)
2 c. vegetable stock (1 ½ for a creamier consistency)
2 tbsp. chopped fresh parsley (optional)
1 tsp. salt or low-sodium soy sauce
½ tsp. dried thyme (1 tsp. for fresh)
¼ tsp. dried sage (1/2 tsp. for fresh)
¼ tsp. freshly ground black pepper
⅛ tsp. cayenne pepper
Canned buttermilk biscuits
Directions
Coat an 8-inch casserole dish with vegetable cooking spray. Preheat oven to 400 degrees. In heavy saucepan, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft, about 3 minutes. Add celery, bell pepper, carrot, green beans and peas. If mixture begins to dry out, add 1/4 cup more wine or vegetable stock. Cook, stirring often, 3 minutes. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
In glass measuring cup, combine milk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken. Add parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened. Remove from heat, transfer mixture to prepared casserole and set aside. Note: If sauce doesn’t thicken, add 2 tbsp. corn starch mixed with cold water and a little of the stock.
Lay biscuits lightly over filling. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.
UPDATE: This recipe works well in the crockpot! Just toss the ingredients in and cook on low for 5 to 6 hours. I noticed that the milk separated a little... so it might make sense to cook with broth only and then add dairy later on...
Monday, July 9, 2012
Smashed Peas on Toast
Ingredients
1 c. shelled peas (roughly 3/4 lb)
1 tbsp. olive oil
2 tbsp. garlic scapes
1 tbsp. honey
1 tsp. fresh thyme
salt and pepper
2 tbsp. ricotta cheese
2 slices bread
spinach
egg (could be hardboiled, poached or fried!)
parmesan
Olive oil
Directions
In a skillet, heat olive oil over medium heat. Add in olive oil and garlic scapes,sautéing until tender. Stir in peas and let cook until tender, 3-4 minutes. In a food processor, combine peas, honey, thyme, salt, and pepper. Pulse until peas begin to smooth out. Add in ricotta cheese and pulse until combine.
Lightly toast the bread and layer with spinach, pea mixture, and hard boiled egg. Sprinkle with parmesan cheese and olive oil to serve.
1 c. shelled peas (roughly 3/4 lb)
1 tbsp. olive oil
2 tbsp. garlic scapes
1 tbsp. honey
1 tsp. fresh thyme
salt and pepper
2 tbsp. ricotta cheese
2 slices bread
spinach
egg (could be hardboiled, poached or fried!)
parmesan
Olive oil
Directions
In a skillet, heat olive oil over medium heat. Add in olive oil and garlic scapes,sautéing until tender. Stir in peas and let cook until tender, 3-4 minutes. In a food processor, combine peas, honey, thyme, salt, and pepper. Pulse until peas begin to smooth out. Add in ricotta cheese and pulse until combine.
Lightly toast the bread and layer with spinach, pea mixture, and hard boiled egg. Sprinkle with parmesan cheese and olive oil to serve.
Lemon Dill Snap Peas & Chickpeas
Ingredients
1 tbsp. olive oil
1/3 c. green onion, diced
1 c. snap peas
1 tbsp. fresh dill
2-3 tbsp. lemon juice
1/8 tsp. salt
1/2 c. chickpeas
goat cheese or French feta, chives, and olive oil to finish
Directions
In a large skillet, heat olive oil over medium heat. Add diced green onions and saute until slightly soft, 2-3 minutes. Stir in snap peas, dill, lemon juice, and salt. Cook until snap peas are cooked and bright green but still have some snap-3-4 minutes. Add in chickpeas and cook for 2-3 more minutes. Remove from heat and toss with goat cheese, chives, and drizzle with a bit more olive oil to finish.
1 tbsp. olive oil
1/3 c. green onion, diced
1 c. snap peas
1 tbsp. fresh dill
2-3 tbsp. lemon juice
1/8 tsp. salt
1/2 c. chickpeas
goat cheese or French feta, chives, and olive oil to finish
Directions
In a large skillet, heat olive oil over medium heat. Add diced green onions and saute until slightly soft, 2-3 minutes. Stir in snap peas, dill, lemon juice, and salt. Cook until snap peas are cooked and bright green but still have some snap-3-4 minutes. Add in chickpeas and cook for 2-3 more minutes. Remove from heat and toss with goat cheese, chives, and drizzle with a bit more olive oil to finish.
White Gazpacho
Ingredients
2 c. of crustless stale bread, broken into pieces
2 c. vegetable stock
1-1/2 tsp. salt
1 c. slivered blanched almonds (must be blanched, the skins are bitter)
2 c. green seedless grapes, sliced in half
2 cucumbers, peeled, seeded and chopped
1-3 garlic cloves, chopped
2-3 tbsp. sherry vinegar or cider vinegar
1/4 c. olive oil
Chives for garnish
Directions
Heat the stock until it's steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool.
Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée. Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar. With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.
Chill before serving, garnish with chopped chives.
Serves 6-8.
2 c. of crustless stale bread, broken into pieces
2 c. vegetable stock
1-1/2 tsp. salt
1 c. slivered blanched almonds (must be blanched, the skins are bitter)
2 c. green seedless grapes, sliced in half
2 cucumbers, peeled, seeded and chopped
1-3 garlic cloves, chopped
2-3 tbsp. sherry vinegar or cider vinegar
1/4 c. olive oil
Chives for garnish
Directions
Heat the stock until it's steamy. Turn off the heat and add to the stock the broken up pieces of stale bread. Let cool.
Put the almonds, salt and garlic in a food processor and pulse until the almonds are pulverized. Add the soaked bread and any stock that was not absorbed by the bread into the food processor, then add the grapes and cucumbers. Pulse until the mixture is a rough purée. Add 2 tablespoons of the vinegar and pulse a few seconds to combine. Taste and add the other tablespoon if it needs it – grapes can sometimes be acidic enough to leave out the final tablespoon of vinegar. With the motor running, drizzle in the olive oil. Turn off the motor and taste the gazpacho. Add more salt if needed.
Chill before serving, garnish with chopped chives.
Serves 6-8.
Spicy Peanut Noodle Salad
Ingredients
8 oz. fresh Chinese noodles
1/2 c. chunky peanut butter
3 tbsp. soy sauce
1-1/2 tbsp. fresh ground chili sauce (Sriracha), more or less to taste
2 tbsp. juice from 2 limes (or rice wine vinegar)
1 tbsp. sesame seed oil
1 clove garlic, grated on a microplane grater
1-1/2 tbsp. sugar or honey
3 tbsp. warm water
2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 c. mung bean sprouts
1 c. loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
Any other veggies, like zucchini or carrots, sliced into fine strips
1/2 cup roughly crushed roasted peanuts
Basil leaves, sliced into fine strips
Directions
Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing. In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers and other veggies, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.
8 oz. fresh Chinese noodles
1/2 c. chunky peanut butter
3 tbsp. soy sauce
1-1/2 tbsp. fresh ground chili sauce (Sriracha), more or less to taste
2 tbsp. juice from 2 limes (or rice wine vinegar)
1 tbsp. sesame seed oil
1 clove garlic, grated on a microplane grater
1-1/2 tbsp. sugar or honey
3 tbsp. warm water
2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 c. mung bean sprouts
1 c. loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
Any other veggies, like zucchini or carrots, sliced into fine strips
1/2 cup roughly crushed roasted peanuts
Basil leaves, sliced into fine strips
Directions
Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing. In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers and other veggies, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.
1 tbsp. sauce = 44 calories
Sesame Coconut Vinaigrette
Ingredients
2 tbsp. olive oil
2 tbsp. sesame oil
2 tbsp. coconut balsamic vinegar
1 tbsp. honey
toasted sesame seeds (optional)
Directions
Whisk all ingredients together.
2 tbsp. olive oil
2 tbsp. sesame oil
2 tbsp. coconut balsamic vinegar
1 tbsp. honey
toasted sesame seeds (optional)
Directions
Whisk all ingredients together.
Elote
Ingredients
1 lb. package of frozen corn
1 c. mayonnaise
1 tbsp. Cholula brand hot sauce
2 tbsp. lime juice
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 tsp. sugar
¼ c. cotija cheese
2 tbsp. fresh cilantro, chopped as garnish
Tortilla chips
Directions
Sautee corn in pan in a little oil to heat and slightly roast, but not burn. Add everything else except the cheese and cilantro and heat just to simmer. Put in serving bowl and top with cheese and cilantro.
1 lb. package of frozen corn
1 c. mayonnaise
1 tbsp. Cholula brand hot sauce
2 tbsp. lime juice
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 tsp. sugar
¼ c. cotija cheese
2 tbsp. fresh cilantro, chopped as garnish
Tortilla chips
Directions
Sautee corn in pan in a little oil to heat and slightly roast, but not burn. Add everything else except the cheese and cilantro and heat just to simmer. Put in serving bowl and top with cheese and cilantro.
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