22nd March 2008

    "Kitchen Sink" Minestrone

    A few nights ago Lisa made one of those perfect-to-use-up-the-CSA-box recipes: this warming soup used just about every vegetable in the kitchen; adding a little pasta and some beans turned it into a great meal.

    Chris says:

    I love recipes like this that have so many vegetables in them…

    Lisa says:

    I know! The great thing about this recipe is that you can basically change the veggies based on what you have in the kitchen.

    Chris says:

    Remember when you used to complain about soups and stews that didn’t have meat in them?

    Lisa says:

    Only because I didn’t think they’d fill me up!

    Chris says:

    That’s what the pasta and beans are doing for ya.

    Lisa says:

    Yep… although it may be time for a meatstravaganza soon.

    Chris says:

    Huzzah!

    “Kitchen Sink” Minestrone
    ————————-
    1 tbsp olive oil
    1 cup chopped onion
    1 cup diagonally sliced carrot
    1 green bell pepper, chopped
    3 cups diced tomato
    2 cups diced peeled butternut squash (about 1 small)
    1/2 cup sliced mushrooms
    1 zucchini, sliced
    2 cups water
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    2 (16-ounce) cans fat-free, less-sodium chicken broth
    1 (16-ounce) can cannellini beans, rinsed and drained
    2 garlic cloves, minced
    2 cups small broccoli florets
    2 cups thinly sliced collard greens
    1/2 cup uncooked small seashell pasta
    2 teaspoons dried sage
    3/4 teaspoon dried thyme

    Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and bell pepper, and sauté 6 minutes or until onion is tender. Add tomato and next 9 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.

    6-8 Servings

    I’m also submitting this one to Presto Pasta Nights… it’s been a while!

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    posted in Main Dishes | 4 Comments

    5th March 2008

    Spiced Acorn Squash Stew with Couscous


    Tonight Lisa made a stew and couscous combo adapted from a recipe found on the Food Network website. Acorn squash, spinach, garbanzo beans, onions, tomatoes, and spices over a bed of couscous.

    Chris says:

    Apparently we [heart] stews!

    Lisa says:

    What’s not to [heart]? This one is especially delicious.

    Chris says:

    …and colorful. Also, I love how the couscous soaks up the sauce.

    Lisa says:

    It rules, though, you know, I think my dad and brother would hate this dish.

    Chris says:

    Why?

    Lisa says:

    They don’t like sweet things in savory dishes.

    Chris says:

    That’s my favorite part about this one, I’m seeking out those little plump bursts of sweetness! Yum! Thanks Food Network!

    Spiced Acorn Squash Stew with Couscous
    ————————————–
    For the stew:
    1 1/4 tbsp extra-virgin olive oil
    1 medium red onion, chopped
    3 cloves garlic, smashed
    6 canned plum tomatoes, crushed
    1 cinnamon stick
    1 tsp ground coriander
    1 tsp ground cumin
    1/4 tsp crushed red pepper flakes
    1 acorn squash (about 2 pounds), peeled and cut into 1-inch pieces
    1 16 oz can chickpeas, drained and rinsed
    3 cups chicken broth, low-sodium canned
    1-inch strip lemon zest
    1/2 cup golden raisins
    4 cups chopped spinach (about 5 ounces)
    Juice of 1/2 lemon
    1/4 cup toasted sliced almonds

    For the couscous:
    1 1/2 cups chicken broth, low-sodium canned
    1/2 tsp kosher salt
    Freshly ground black pepper
    1 cup couscous

    Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.

    Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.

    Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.

    4 Servings

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    posted in Main Dishes | 0 Comments

    16th February 2008

    Quinoa with Butternut Squash and Carrot Stew

    Tonight we prepared this delicious, easy to make stew and quinoa dish, adapted from a recipe in Bon Appetit magazine. I’d never actually made quinoa before, and was surprised at its appearance before cooking — it’s a lot smaller than I thought. It plumps up nicely when cooked, and has a unique texture — it’s light and fluffy, but the germ separates from the grain and adds a slight crunch to each bite. Delicious.

    Chris says:

    This is one of my new favorite vegetarian dinners. I really like the taste of the spices with the squash and carrots.

    Abbie says:

    Mmmmmm! Yeah, what is that spice?

    Lisa says:

    There’s a bunch of spices in there, but you’re probably tasting the cayenne…

    Abbie says:

    Gives it a little kick!

    Chris says:

    By the way, butternut squash seeds look a lot like pumpkin seeds… I wonder if anyone ever roasts them?

    Thad says:

    I’m sure you could… mmm, thanks for making us dinner!

    Abbie says:

    Yeah, really .. recipe please!

    Quinoa with Butternut Squash and Carrot Stew
    ——————————————–
    For the stew:
    2 tablespoons olive oil
    1 cup chopped onion
    3 garlic cloves, chopped
    2 tsp sweet paprika
    1 tsp salt
    1/2 tsp ground black pepper
    1/2 tsp ground coriander
    1/2 tsp ground cumin
    1/2 tsp turmeric
    1/2 tsp cayenne pepper
    1 cup water
    1 14 1/2-ounce can diced tomatoes, drained
    2 tbsp fresh lemon juice
    3 cups butternut squash, peeled and cut into 1″ cubes
    2 cups carrots, peeled and cut into 3/4″ cubes

    For the quinoa:
    1 cup quinoa
    1/2 tbsp butter
    1 tbsp olive oil
    1/2 cup finely chopped onion
    1/4 cup finely chopped peeled carrot
    2 garlic cloves, minced
    1/2 teaspoon salt
    1/2 teaspoon turmeric
    2 cups water

    The stew:
    Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in the dry spices. Add 1 cup water, the drained tomatoes, and the lemon juice, and bring to boil. Add the squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

    The quinoa:
    Rinse quinoa and drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water and bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

    4-6 servings

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    posted in Main Dishes | 5 Comments

    28th January 2008

    Garden-Style Lasagna

    Tonight Lisa made this labor-intensive lasagna based on a Cooking Light recipe, and added extra spices and mushrooms. I’m usually a bigger fan of tomato-sauce based lasagna, but this one hit the spot with its variety in textures and sheer number of sauteed vegetables.

    Chris says:

    Wow you’re on a roll with these Cooking Light recipes. Good picks.

    Lisa says:

    This one is delicious — and actually has portion sizes that are relatively generous for a “light” recipe…

    Chris says:

    I heart this lasagna.

    Lisa says:

    Me too! I still can’t believe it’s low fat.

    Chris says:

    I love that we have enough leftovers for like three more meals.

    Lisa says:

    Good thing we liked it, then!

    Garden-Style Lasagna
    ——————–
    Cooking spray
    2 cups chopped onion
    4 garlic cloves, minced
    2 teaspoons olive oil, divided
    2 cups chopped zucchini (about 8 ounces)
    2 cups chopped yellow squash (about 8 ounces)
    2 cups thinly sliced carrot (about 8 ounces)
    2 cups chopped broccoli (about 6 ounces)
    1 cup sliced mushrooms
    1 teaspoon salt, divided
    1 tsp oregano
    1/2 cup all-purpose flour (about 2 1/4 ounces)
    3 1/2 cups 1% low-fat milk
    1 cup (4 ounces) grated fresh Parmesan cheese, divided
    1/4 teaspoon freshly ground black pepper
    Dash of nutmeg
    1 (10-ounce) package frozen chopped spinach, thawed and drained
    1 1/2 cups 1% low-fat cottage cheese
    2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
    12 precooked lasagna noodles, divided

    Preheat oven to 375°.
    Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl. Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini, mushrooms, and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt and oregano; toss well to combine.
    Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
    Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
    Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.

    12 Servings

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    posted in Cooking Light, Main Dishes, Vegetarian | 10 Comments

    2nd January 2008

    Locro Chicken


    This stew I made from Great Bowls of Fire turned out more like a pilaf dish with all the rice; the flavors were pretty good, and it was nice to have butternut squash in a dish other than soup or baked in the oven. The chicken, tomatoes, garlic, peppers, and onions made for a nice combination with the rice and squash.

    Chris says:

    You’re gonna love the portion sizes here — chalk up another one for Great Bowls of Fire!

    Lisa says:

    Wow, this is only four servings?? It’s so much food! How many “peppers” is this on the heat index?

    Chris says:

    The book claims two, but it’s not nearly that spicy…

    Lisa says:

    Nope, it’s not… I love th — I mean, I [heart] the squash.

    Chris says:

    Thanks for keeping the theme alive.

    Locro Chicken
    ————-
    1 tbsp canola oil
    1 medium yellow onion, diced
    1 red bell pepper, seeded and diced
    4 cloves garlic, minced
    2 jalapeño peppers, seeded and minced
    1 14-oz can stewed tomatoes
    3/4 lb boneless skinless chicken breast, diced
    1 tbsp paprika
    1 tbsp dried oregano
    1 tsp salt
    1/2 tsp black pepper
    3 1/2 cups chicken broth
    2 cups peeled, diced butternut squash
    1 1/2 cups long-grain white rice
    4 scallions, chopped

    In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, garlic, and jalapeños and cook for 5 minutes, stirring occasionally. Add in the chicken, tomatoes, and all the spices, and cook for an additional 5 minutes. Stir in the broth, squash, and rice and bring to a simmer. Cover and cook about 20 minutes, still over medium heat, or until the squash and rice are tender.
    Remove from the heat and let stand 5 minutes. Fluff the rice and serve in wide bowls.

    4 Servings

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    posted in Great Bowls of Fire, Main Dishes | 3 Comments


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