My first and best vegetarian friend, Bergie, taught me that you don't need meat for substance. Now that Sky and I don't cook meat at home, I appreciate her wisdom (and her recipes) every day!
Ingredients
2 1/4 cups water
3/4 cup yellow corn mea
1 tsp. dried basil*
1 tsp. dried oregano*
1/4-1/2 tsp. salt, to taste
1/8 tsp. ground pepper
1/8 tsp. garlic powder*
1 tsp. parmesan cheese
2 large red bell peppers, cut lengthwise through stems & seeded
1-15 oz. jar of meatless spaghetti sauce (or homemade!)
2 oz. shredded, part-skim mozzarella cheese
* If using fresh herbs, use more!
Directions
Preheat oven to 375 degrees. Bring 1 1/4 cup water to boil. Reduce to medium heat. Place cornmeal in a small bowl with spices and slowly add remaining water. Mix well and stir into boiling water. When it boils, reduce heat to low and cook for 20 minutes, stirring constantly. Remove from heat and stir in parmesan. Lightly oil an 8-inch square baking dish. Reserve 1/2 cup of sauce and spoon remaining sauce into pan. Fill peppers with polenta. Bake, covered, for 40 minutes. Uncover, spoon sauce and top with cheese. Bake uncovered until golden brown.
Tuesday, October 27, 2009
Spiced Butternut Squash Soup
Ingredients
3 lbs. butternut squash, halved & seeded
2 tbsp. butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
100 liquid oz. chicken or vegetable broth
2 large russet potatoes, peeled & quartered
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. ginger
salt & pepper, to taste
1/2 cup sherry
1 cup half & half
1/2 cup sour cream
Directions
Preheat oven to 375 degrees. Pour a thin layer of water in a baking dish. Place squash flesh-down and bake for 40-50 minutes (or until a fork can pierce the flesh). Cool slightly and remove peel. Mash squash.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic. Saute for a few minutes, until tender. Pour broth into the pot. Add the potatoes and bring to a boil. Cook for 20 minutes, or until soft. Add the mashed squash and mash with potatoes or until chunks are small. Puree in a food processor or with an immersion blender until smooth. Return to the pot.
Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper. Then stir in sherry and half & half. Heat through, but do not boil. Ladle into bowls and top with a dollop of sour cream.
Serves a gaggle of guests.
3 lbs. butternut squash, halved & seeded
2 tbsp. butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
100 liquid oz. chicken or vegetable broth
2 large russet potatoes, peeled & quartered
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. ginger
salt & pepper, to taste
1/2 cup sherry
1 cup half & half
1/2 cup sour cream
Directions
Preheat oven to 375 degrees. Pour a thin layer of water in a baking dish. Place squash flesh-down and bake for 40-50 minutes (or until a fork can pierce the flesh). Cool slightly and remove peel. Mash squash.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic. Saute for a few minutes, until tender. Pour broth into the pot. Add the potatoes and bring to a boil. Cook for 20 minutes, or until soft. Add the mashed squash and mash with potatoes or until chunks are small. Puree in a food processor or with an immersion blender until smooth. Return to the pot.
Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper. Then stir in sherry and half & half. Heat through, but do not boil. Ladle into bowls and top with a dollop of sour cream.
Serves a gaggle of guests.
Monday, October 26, 2009
Hot Toddy Extraordinaire
An excellent use for your crock pot on a cold, autumn day.
Ingredients
2 qts. apple juice or cider
1/4 cup sugar
2 tbsp. lemon juice
3 tbsp. orange concentrate
1/2 tsp. nutmeg
1 1/2 tsp. allspice
1 tsp. whole cloves
1 tsp. cinnamon
3/4 bottle red wine
1 orange, sliced thinly for garnish
Directions
Heat all ingredients (except wine) over stove set to medium low. Pour into crock pot, draining off cloves in the process, set to "warm" or "low," add red wine and sliced oranges. Serve warm.
Ingredients
2 qts. apple juice or cider
1/4 cup sugar
2 tbsp. lemon juice
3 tbsp. orange concentrate
1/2 tsp. nutmeg
1 1/2 tsp. allspice
1 tsp. whole cloves
1 tsp. cinnamon
3/4 bottle red wine
1 orange, sliced thinly for garnish
Directions
Heat all ingredients (except wine) over stove set to medium low. Pour into crock pot, draining off cloves in the process, set to "warm" or "low," add red wine and sliced oranges. Serve warm.
Vegetable Pizza
Ingredients
2 pkg. crescent rolls
2 8-oz. pkg. cream cheese
2/3 cup sour cream
1 pkg. Hidden Valley ranch mix
3/4 cup each broccoli, cauliflower, red bell pepper, carrot, chopped small
1-2 cups shredded cheddar cheese
paprika, for garnish
Directions
Preheat oven to 350 degrees. Roll out and smooth crescent rolls onto baking sheet (no perforations should remain!). Bake for 12-16 minutes or until golden brown. Cool completely. Whip together cream cheese, sour cream and ranch mix. Spread evenly on cooled pastry. Evenly disperse chopped veggies (placing one veggie at a time). Gently press veggies into ranch mixture, sprinkle cheddar cheese and paprika. Use kitchen scissors to cut into squares.
2 pkg. crescent rolls
2 8-oz. pkg. cream cheese
2/3 cup sour cream
1 pkg. Hidden Valley ranch mix
3/4 cup each broccoli, cauliflower, red bell pepper, carrot, chopped small
1-2 cups shredded cheddar cheese
paprika, for garnish
Directions
Preheat oven to 350 degrees. Roll out and smooth crescent rolls onto baking sheet (no perforations should remain!). Bake for 12-16 minutes or until golden brown. Cool completely. Whip together cream cheese, sour cream and ranch mix. Spread evenly on cooled pastry. Evenly disperse chopped veggies (placing one veggie at a time). Gently press veggies into ranch mixture, sprinkle cheddar cheese and paprika. Use kitchen scissors to cut into squares.
Old Fashioned Coleslaw
This is a creamy Southern coleslaw PERFECT for serving alongside pulled pork.
Ingredients
2 bags of coleslaw mix
carrots, shredded
2 cups mayonnaise
1/2 to 3/4 cup vinegar, to taste
1/4 sugar
1 tbsp. minced onion
ground pepper, to taste
paprika, for garnish
Directions
Add as much shredded carrot as you like to the cabbage for flavor and color. Combine mayonnaise, cider and sugar. Taste it and add more of each ingredient as necessary. Pour over cabbage and carrots, add ground pepper and mix. Store in refrigerator for several hours before serving, stirring occasionally. The cabbage will reduce down quite a bit. Add paprika for garnish.
Ingredients
2 bags of coleslaw mix
carrots, shredded
2 cups mayonnaise
1/2 to 3/4 cup vinegar, to taste
1/4 sugar
1 tbsp. minced onion
ground pepper, to taste
paprika, for garnish
Directions
Add as much shredded carrot as you like to the cabbage for flavor and color. Combine mayonnaise, cider and sugar. Taste it and add more of each ingredient as necessary. Pour over cabbage and carrots, add ground pepper and mix. Store in refrigerator for several hours before serving, stirring occasionally. The cabbage will reduce down quite a bit. Add paprika for garnish.
Kinda Sorta Sours
Pickles are among our favorite snacks in the Compter-Kalkman household. This Alton Brown recipe for refrigerator pickles (with a few adjustments) has been a hit here in Rochester. It makes only one large jar, so feel free to multiply!
Ingredients
1/2 onion, thinly sliced
5-6 pickling cucumbers, speared
1 cup water
1 cup apple cider vinegar
1/2 cup white vinegar
1/2 cup sugar
2 tbsp. + 2 tsp. kosher salt
1 tsp. mustard seeds
1/4 tsp. ground tumeric
1 tsp. celery seeds
1 tsp. pickling spice
4 whole garlic cloves, smashed
Directions
Combine the onion and cucumber in a clean spring-top jar. Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for four full minutes to wake-up the flavors. Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumbers, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate. Pickles should keep for about 2-3 months.
Ingredients
1/2 onion, thinly sliced
5-6 pickling cucumbers, speared
1 cup water
1 cup apple cider vinegar
1/2 cup white vinegar
1/2 cup sugar
2 tbsp. + 2 tsp. kosher salt
1 tsp. mustard seeds
1/4 tsp. ground tumeric
1 tsp. celery seeds
1 tsp. pickling spice
4 whole garlic cloves, smashed
Directions
Combine the onion and cucumber in a clean spring-top jar. Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for four full minutes to wake-up the flavors. Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumbers, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate. Pickles should keep for about 2-3 months.
Sunday, April 26, 2009
Southwestern Meatloaf
Ingredients
1 lb. ground beef or turkey
1 cup bread crumbs
1/4 cup milk
2 eggs or 1/2 c. Egg Beaters
1/2 cup salsa
2 tsp. chili powder
3/4 cup canned black beans (rinsed & drained)
Directions
Mix all ingredients. Pour into a 9x5x3-inch baking pan. Bake at 350 for 55 minutes or until cooked through. Top with 1/4 cup salsa.
1 lb. ground beef or turkey
1 cup bread crumbs
1/4 cup milk
2 eggs or 1/2 c. Egg Beaters
1/2 cup salsa
2 tsp. chili powder
3/4 cup canned black beans (rinsed & drained)
Directions
Mix all ingredients. Pour into a 9x5x3-inch baking pan. Bake at 350 for 55 minutes or until cooked through. Top with 1/4 cup salsa.
Thursday, April 23, 2009
A Pesto Thanksgiving
I attended a reception for newly accepted Colgate applicants earlier this week. Hosted by Moira G., the event offered an array of treats for attendees. Amidst the candy and veggie platters were some phenomenal sandwiches that I just have to share here. I'm offering some Kitchen Witch amendments to the original recipe.
Ingredients
whole grain, nutty bread
roast turkey, sliced thinly
mayonnaise
fresh cranberry sauce
red leaf lettuce
tomato, sliced thinly
pesto sauce (leftover or jarred)
Directions
Spread a thin layer of pesto sauce and a thin layer of mayonnaise on each slice of bread. Pile roast turkey, tomato, lettuce & cranberry sauce on bread to build sandwich.
Ingredients
whole grain, nutty bread
roast turkey, sliced thinly
mayonnaise
fresh cranberry sauce
red leaf lettuce
tomato, sliced thinly
pesto sauce (leftover or jarred)
Directions
Spread a thin layer of pesto sauce and a thin layer of mayonnaise on each slice of bread. Pile roast turkey, tomato, lettuce & cranberry sauce on bread to build sandwich.
Tuesday, April 14, 2009
Mango Salsa
This salsa is super easy and always gets rave reviews. Offering a fruit-based salsa, a guacamole and a traditional tomato-based salsa makes a very colorful spread for summer parties on the deck. Best accompanied by mojitos and margaritas!
Ingredients
1 mango, diced
1 red bell pepper, diced
1/2 red onion, diced
2 tbsp. honey
1/4 cup apple cider vinegar
crushed red pepper flakes, to taste
Directions
Toss ingredients for a chunky salsa, or pulse each ingredient lightly (don't puree!) in Chef Tony's Ultimate Chopper (or a regular food processor) separately and then combine for a more cohesive salsa.
Ingredients
1 mango, diced
1 red bell pepper, diced
1/2 red onion, diced
2 tbsp. honey
1/4 cup apple cider vinegar
crushed red pepper flakes, to taste
Directions
Toss ingredients for a chunky salsa, or pulse each ingredient lightly (don't puree!) in Chef Tony's Ultimate Chopper (or a regular food processor) separately and then combine for a more cohesive salsa.
Sunday, April 12, 2009
Asian Pork Meatloaf
Sky and I recently watched an episode of Alton Brown's "Good Eats," during which he demonstrated the perfect meatloaf. Alton recommended trying a variety of different meats and vegetables, so I went HOG wild with my love of pork.
Ingredients
1 lb. ground pork
1 egg
1/2 cup bread crumbs
1/2 red onion
1/2 Granny Smith apple
a handful of baby carrots
1 tsp. garlic, minced
a few shakes of ground cayenne pepper
freshly ground black pepper, to taste
store-bought Asian dressing or dipping sauce
(a soy-sesame style would work well here)
Directions
Using Chef Tony's Ultimate Chopper (or a standard food processor), roughly chop onion, carrots and apples. Combine with remaining ingredients and mix gently with your freshly washed hands until everything is distributed evenly. Press meatloaf mixture into loaf pan and then turn over onto a baking sheet (the loaf pan is only a mold). Bake at 350 degrees for 50 minutes or until center of meatloaf measures 170 degrees. After about 35-40 minutes, glaze meatloaf with Asian sauce or dressing. Serves 4.
Ingredients
1 lb. ground pork
1 egg
1/2 cup bread crumbs
1/2 red onion
1/2 Granny Smith apple
a handful of baby carrots
1 tsp. garlic, minced
a few shakes of ground cayenne pepper
freshly ground black pepper, to taste
store-bought Asian dressing or dipping sauce
(a soy-sesame style would work well here)
Directions
Using Chef Tony's Ultimate Chopper (or a standard food processor), roughly chop onion, carrots and apples. Combine with remaining ingredients and mix gently with your freshly washed hands until everything is distributed evenly. Press meatloaf mixture into loaf pan and then turn over onto a baking sheet (the loaf pan is only a mold). Bake at 350 degrees for 50 minutes or until center of meatloaf measures 170 degrees. After about 35-40 minutes, glaze meatloaf with Asian sauce or dressing. Serves 4.
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