8th March 2009

    Mushroom-and-Spinach Stuffed Vegetables and Garlicky Cauliflower

    zukeboats

    As we neared the end of our week, we still had a few different vegetables left over from ye olde CSA box to use up, and these two recipes allowed us to do that without having to go grocery shopping: we pretty much had the rest of the ingredients on hand. The stuffed vegetables were adapted from a recipe in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals; the original uses medium-sized zucchini — we only had a few small ones, but we also had a bell pepper that seemed like it would work well to receive the leftover filling. The cauliflower recipe comes from Fresh Spanish: Over 80 Healthy Spanish Recipes, and has a nice bite to it from the vinegar, garlic, and paprika. Leftovers were easily reheated and tasted great the next day.


    Lisa says:

    I like these tag-team nights.

    Chris says:

    You mean where we’re both cooking?

    Lisa says:

    Yep!

    Chris says:

    Same here. Although I could do without having to do half the dishes… ha!

    Lisa says:

    Hey! Comes with the territory…

    Chris says:

    Anway, good job on the zucchini boats. They’re really good.

    Lisa says:

    I know, I like them! That filling is so delicious with those mushrooms… good idea on using the red pepper to use up the rest of the stuffing.

    Chris says:

    Even if we hadn’t had that pepper, the stuffing wouldn’t have gone to waste; I’m sure we just would have had it on its own.

    Lisa says:

    That’s true… this cauliflower rules by the way.

    Chris says:

    Yeah I love the garlic… we should try this same recipe with broccoli and see how that works.

    Lisa says:

    Yum… I’m sure it would be just as delicious.

    Chris says:

    Guess we’ll see what the CSA fairy brings next time…

    Mushroom-and-Spinach Stuffed Vegetables
    5 small zucchini
    1 medium red bell pepper
    1/2 large onion, minced
    3 garlic cloves minced
    1/2 tsp salt
    1 tsp extra-virgin olive oil
    3 cups chopped portabella mushrooms
    1 tsp dried dill
    1 tbsp dry sherry
    2 tsp soy sauce
    5 oz Spinach
    1 cup cooked brown rice
    Salt and ground black pepper
    3/4 cup tomato juice
    1/2 cup grated fontina cheese

    Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides leave a canoe-shaped shell. Slice the red bell pepper in half lengthwise and remove the inner membranes and seeds. Set aside.
    In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes. When the mushrooms are just tender, remove from heat and set aside.
    Preheat the oven to 350 F. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add it to the sauteed vegetables. Stir in the rice and add salt and pepper to taste.
    Pour the tomato juice evenly around the bottom of an 9×12 inch glass baking dish. Distribute the filling between the zucchini boats and red bell pepper. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
    Uncover and bake for another 5 to 10 minutes, until the tops are browned.

    3-4 Servings

    Garlicky Cauliflower
    1 head of cauliflower, cut into bite-sized florets
    4 tbsp olive oil
    4 garlic cloves, finely chopped
    1 tbsp mild paprika
    2 tbsp white wine vinegar
    salt and freshly ground pepper
    flat leaf parsley, finely chopped

    Bring a large pot of salted water to a boil. Add the cauliflower and cook for 6-8 minutes. Drain and set aside.
    Heat the oil in a large, nonstick skillet. Add the garlic and cook over a medium heat, stirring for 2 minutes. Add the cauliflower, paprika, and vinegar. Season to taste with salt and pepper. Cook over very high heat, stirring, for 3-4 minutes, then remove to a serving platter. Garnish with parsley and serve immediately.

    3-4 Servings

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    posted in Fresh Spanish, Main Dishes, Moosewood Low-Fat Favorites, Sides, Spanish, Vegetarian | 3 Comments

    8th March 2009

    Creamy Potato Kale Soup

    potkalesoup
    We found this easy, tasty recipe in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals. There’s only 1/2 cup of evaporated milk in the final dish, but that little amount gives the soup a nice richness. The kale, green onions, dill, and leeks add eye-catching green highlights to the dish.


    Chris says:

    I hate taking pictures of soup.

    Lisa says:

    What? Why?

    Chris says:

    They never come out looking as appetizing as I hoped… at least stews have some texture to work with.

    Lisa says:

    Well, whatever… you keep worrying about the picture, I’m gonna start eating this soup before it gets cold!

    Chris says:

    I’m done anyway… I love the kale in this soup.

    Lisa says:

    Me too! This broth is really creamy from the pureed potatoes… for being low-fat, it’s actually pretty filling.

    Chris says:

    I think the key to this one is the Dijon; it gives it just a little bit of tang, but it’s not overpowering.

    Lisa says:

    Yeah I wouldn’t have even known it was in there.

    Chris says:

    Mmmm… I’m enjoying this so much that the whole picture thing doesn’t really bother me any more.

    Lisa says:

    See? Don’t worry about it… I’d rather have food that tastes better than it looks than the other way around!

    Creamy Potato Kale Soup
    1 cup finely chopped onions
    2/3 cup finely chopped leeks
    1/2 tsp salt
    1 tbsp canola oil
    4 cups vegetable broth
    4 cups coarsely chopped potatoes
    1/4 tsp ground fennel
    1/2 finely chopped celery
    2 tbsp white wine
    1/2 tsp dried dill
    2 tsp Dijon mustard
    2 tbsp minced scallions
    1 1/2 tbsp minced fresh basil
    1/2 cup evaporated low-fat milk
    1 bunch kale, stems and ribs removed, shredded (about 4 cups loosely packed)
    Salt and ground black pepper to taste
    Squeeze of fresh lemon juice

    In a large dutch oven, sauté the onions, leeks, and salt in the oil on very low heat for about 7 minutes, until tender and translucent. Add the stock and bring it to a boil, then add the potatoes, fennel, celery, wine, and dill. Simmer for about 20 minutes, covered, until the potatoes are tender. Use an immersion blender to puree the soup until smooth. Stir in the mustard, scallions, basil and evaporated low-fat milk.

    In a separate pot, gently boil the kale in just enough water to cover. When the kale is just tender, drain it and stir it into the soup. Add salt and pepper to taste and lemon juice. Reheat the soup until it is very hot, but not boiling.

    4 Servings

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    posted in Main Dishes, Moosewood Low-Fat Favorites, Vegetarian | 3 Comments

    27th February 2009

    Big Steaming Bowl: Armenian Stew with Pilaf

    armenianstew

    This recipe is from Moosewood Restaurant Low-Fat Favorites: a hearty vegetarian stew with Mediterranean spices atop a bed of bulgur pilaf. It was nice and filling, and delicious for lunch the following day.


    Chris says:
    So this *claims* to be an Armenian dish…

    Lisa says:

    We certainly never made this dish when I was growing up…

    Chris says:

    Though you guys really didn’t have many vegetarian meals, did you?

    Lisa says:

    True — but this is good. These are pretty big servings!

    Chris says:

    Well it’s all good stuff in there… a bunch of vegetables, beans, and spices!

    Lisa says:

    I love any meal that we can top with garlic-yogurt.

    Chris says:

    I’ll eat to that…

    Armenian Stew with Pilaf
    Stew:
    2 tsp canola oil
    1 cup chopped onion
    3 garlic cloves, minced
    1 tsp dried mint
    1 tsp dried basil
    1 bay leaf
    1/2 tsp salt
    2 medium carrots, peeled and cut into 1″ chunks
    1 small zucchini, cut into 1″ pieces
    1 cup chopped fresh tomatoes
    1/2 cup tomato juice
    1 15-oz can drained fava beans
    1 large bunch swiss chard, torn into bite-sized pieces
    1 tbsp fresh lemon juice

    Pilaf:
    2 tsp olive oil
    1/3 cup finely chopped onion
    2 garlic cloves, minced
    1/2 tsp salt
    1 cup bulgur
    2 cups water
    1/2 tsp chopped fresh rosemary

    plain nonfat yogurt
    1-2 cloves garlic, minced

    Warm the oil in a dutch oven. Add the onions, garlic, mint, basil, bay leaf, and salt, cover, and cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Add the carrots, zucchini, tomatoes, and tomato juice, cover, and simmer until all of the veggies are tender, about 7 minutes. Add the fava beans and Swiss chard, cover again, adn cook an additional 2 minutes. Stir in the lemon juice, add more salt to taste, cover, and remove from the heat. Discard the bay leaf.
    Meanwhile, in a separate pan, warm the olive oil for the pilaf. Add the onions, garlic, and salt, cover, and saute for 5 minutes, stirring occasionally. Add the bulgur and stir continuously for about 2 minutes. Pour in the water, sprinkle in the rosemary, and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the bulgur is tender.
    In a separate dish, mix the yogurt and minced garlic.
    When the bulgur is almost ready, reheat the stew, then ladle onto a pile of pilaf, and garnish with yogurt.

    4 Servings

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    posted in Armenian, Main Dishes, Moosewood Low-Fat Favorites, Vegetarian | 3 Comments

    6th April 2008

    Vegetarian Carbonada


    Tonight Lisa made a vegetarian version of Carbonada, an Argentinian stew. The recipe comes from the Moosewood Low-Fat Favorites cookbook. This stew is loaded with veggies, spices, rice, and… evil?

    Chris says:

    Oh. When you said we were having Satan for dinner I thought you had somehow secured an audience with our President.

    Lisa says:

    Um, yeah… it’s seitan, not Satan. Although Satan might have a better texture; this stuff is pretty weird.

    Chris says:

    Seems fine to me; a little like soggy bread.

    Lisa says:

    Well, it is “wheat gluten”… makes sense. But you didn’t see me pour it out of the package… yikes.

    Chris says:

    Pretty hellish, that seitan?

    Lisa says:

    You are just so amused by that, aren’t you? Anyway, I probably wouldn’t make this again…

    Chris says:

    The flavors are okay, but you’re right, there are definitely a lot of stews we’ve had that I like better.

    Vegetarian Carbonada
    ——————–
    1 medium onion, chopped
    2 celery stalks, chopped
    3 garlic cloves, minced
    2 tsp olive oil
    1 tsp paprika
    1 tsp dried dill
    1/2 tsp dried oregano
    1 bay leaf
    4 cups vegetable stock
    1/2 cup dry white wine
    1 medium potato, diced
    1 carrot, peeled and diced
    1 red bell pepper, seeded and diced
    3/4 cubed seitan
    1/2 cup cooked brown rice
    1 medium tomato, chopped
    1 tbsp fresh lemon juice
    salt and pepper to taste

    Combine the onion, celery, garlic, and oil in a heavy soup pot, cover, and saute for about 10 minutes, until the onions soften, stirring to prevent sticking. Add in the spices and the bay leaf and saute for another minute. Stir in the stock, wine, potatoes, carrots, and bell pepper. Bring to a boil, cover, and lower the heat to simmer the veggies and broth for 10 minutes.
    Add the seitan, rice, and tomatoes and simmer until all the vegetables are tender, 5 to 10 minutes. Add the lemon juice and salt and pepper to taste.

    4 Hellish Servings

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    posted in Main Dishes, Moosewood Low-Fat Favorites, Vegetarian | 1 Comment

    17th January 2008

    Maple Walnut Biscotti!


    Lisa made these delicious treats from a recipe in the Moosewood Low-Fat Favorites cookbook. It made for a nice dessert following the swordfish.

    Chris says:

    What smells like pancakes in here?

    Carrie says:

    Yum! Were these really hard to make?

    Lisa says:

    No, they were easy… I just didn’t know how to cut them right.

    Chris says:

    I don’t care how they’re cut, they’re awesome. I’ll be taking these with me tomorrow…

    Maple Walnut Biscotti
    ———————
    1 3/4 cup unbleached white flour
    1/2 cup cornmeal
    1 tsp baking powder
    1/4 tsp salt
    2 eggs
    1/2 cup pure maple syrup
    1 tsp pure vanilla extract
    1/2 cup chopped walnuts

    Preheat the oven to 350 degrees. Prepare a baking sheet with cooking spray or a very light coating of oil.

    In a large mixing bow, sift together flour, cornmeal, baking powder, and salt.

    Lightly beat the eggs and add them to the flour mixture. Stir in the maple syrup, vanilla, and walnuts, mixing just until the dough is smooth.

    Using a rubber spatula and floured hands, scoop half of the dough out of the bowl and onto one side of the baking sheet. Shape the dough into a 15-inch long log. Make a second log on the other side of the baking tray with the remaining dough. Space the logs at least 6-inches apart.

    Bake for 25-30 minutes, until the top of each biscotti log is firm. Remove them with a long spatula to a wire rack and cool for 10-15 minutes. Cut each log on a severe diagonal into about 20 1/2-inch thick slices and place them, cut side down, on the baking sheet.

    Reduce the oven temperature to 325 degrees and bake for 15 minutes. Hot from the oven, the biscotti might be slightly soft in the center, but they will harden as they cool. Allow them to cool completely.

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    posted in Desserts, Moosewood Low-Fat Favorites | 7 Comments


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