Category Archives: veggies

Grilled Portobellos mushrooms with tomato and fresh mozzarella salad Giada

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3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Prepare the grill (medium-high heat).

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Green Chile Strata — food and wine cookbook

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IMG_0400
6 flour tortillas
4 -4ounce cans chopped green chilies — drained
4 cups Monterey Jack cheese — grated
2 cups milk (can use one cup half & half — 1 cup regular)
5 eggs
1 teaspoon salt and white pepper
1 pound hot sausage — crumbled and cooked, I used veggie chorizo

Grease a 13×9 inch baking dish with butter. Cover bottom of pan
with half of the tortillas, cutting them to fit without overlapping.
Sprinkle with half the sausage (if using), half the chilies, then half the cheese.
Repeat layers, ending with cheese.

Combine eggs, milk, salt and pepper in a medium sized bowl. Pour
over the layers. Let stand, covered in refrigerator for at least one hour, overnight is fine.

Preheat oven to 350 degrees. Bake for 45 minutes, or until strata
is puffed and bubbly. Cook 10-15 minutes until set, then cut into squares.

I combine just before bedtime the night before, then refrigerate
overnight. We serve with warm salsa, guacamole, fresh pineapple chunks and more tortillas.

Recipe Notes
Here is a breakfast strata that uses flour tortillas. This
is a great lazy Saturday or Sunday brunch. The flour tortillas absorb
the liquid, then when baked, puff up giving it a souffle-like appearance. It is really great made with freshly roasted & peeled Hatch chilies.
Mary M.

Roasted butternut squash and carrot soup

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1 butternut squash cut in half
3 carrots cut in pieces
2 cloves garlic cut in half
1 onion diced
1 – 2 tbsp olive oil
1 tsp cumin
1/2 tsp corriander
medium piece of orange zest, no white
salt and pepper
4-6 C water
1 tsp soup base

Place squash with seeds left in it’s easier to remove them after roasting, carrots and garlic on lightly greased baking sheet, roast in 350 degree oven until squash is done, 30-50 minutes. In the meantime put olive oil in dutch oven add onion and cook until translucent add spices and cook for a few minutes. Remove squash add to the onion along with carrots and garlic. Add water, soup base, salt and pepper along with orange zest. Bring to a slow boil, then turn down to a simmer and allow to cook 20 min. Remove orange zest then whirl with emersion, adjust seasoning and serve. Would be nice with a dollop of creme fraiche or sour cream and some toasted pumpkin seeds

Mozzarella Stuffed Portobellos — Michael Chiarello

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mush

  • 12 large portobello mushrooms, stemmed and gills removed
  • 6 tablespoons balsamic vinegar
  • 1/2 cup extra-virgin olive oil, divided
  • Sea salt, preferably gray salt and freshly ground black pepper
  • 1 cup fresh bread crumbs
  • 1 cup grated Parmesan
  • 4 tablespoons freshly chopped parsley leaves
  • 4 tablespoons freshly chopped basil leaves
  • 12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Preheat oven to 425 degrees F.

Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.

While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.

Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

Mushroom Ragout

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2 tbsp. olive oil
3 cloves garlic, minced
3 shallots minced
1 onion, finely chopped
1 tbsp. fresh sage, minced
6 ounces white mushrooms, cleaned and thinly sliced
8 ounces porcini mushrooms, cleaned and thinly sliced
8 ounces shitake mushrooms, cleaned and thinly sliced
2 tbsp. light soy sauce
1 cup Cabernet Sauvignon
2 tbsp. balsamic vinegar
3 tbsp. corn starch dissolved in 1/2 cup cold water (try flour instead of corn starch)
2tbsp. parsley

In a large skillet, heat the oil and add the minced garlic. Stir over medium heat until slightly golden. Add the onion, shallots and sage, and stir until the onion is softened and translucent, about 3 minutes.

Add all the mushrooms and the soy sauce. Continue cooking until the liquid from the mushrooms cooks off, about 5-10 minutes.

Add the wine and vinegar and bring to a boil. Boil for 3 minutes. Add the starch mixture and boil for 1 or 2 minutes more, stirring continuously. Reduce the heat to low and simmer until the sauce begins to thicken. Add salt and pepper to taste and parsley. Serve over toast points as an appetizer, over rice or pasta as a main course.

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Roasted Jewel Vegetables – Ellie Krieger

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1 1/2 lbs carrots — cut 1 inch pieces
8 clove garlic — unpeeled
1 1/2 lbs Brussels Sprouts — cut in half.. The same amount as the carrots
4 med beets — cooked and cut in the same size as sprouts and carrots (added after one hour)
1 tablespoon fresh thyme

Preheat oven to 375F

Toss the  carrots brussels sprouts and garlic together with olive oil and salt and pepper. Place on the sheet pan in the 375° oven for one hour. Add the cooked beets and a sprinkling of fresh thyme toss with vegetables and heat in the oven for 10 minutes to heat.  Serves 8

Thanksgiving Meatless Loaf

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Robin Robertson’s Vegan on the Cheap

  • 1 medium sweet potato
  • 1 medium onion
  • 2 ribs celery
  • 1 medium carrot
  • 2 cloves garlic, minced
  • 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
  • 14 ounces extra-firm tofu (one 14 to 16-ounce package)
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon spicy brown or whole-grain prepared mustard
  • 1/4 cup fresh parsley, chopped
  • 1/2 tablespoon rubbed sage
  • 1 tablespoon thyme leaf
  • 1/2 tablespoon dried rosemary, crushed
  • 1 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • 1/2 cup chopped walnuts (optional)
  • 3/4 cup quinoa flakes or quick oatmeal
  1. Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.
  2. Mince the onion, celery, and carrot. You can do this quickly by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.
  3. Heat a large, non-stick skillet. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
  4. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.
  5. Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.

Serving Suggestion: Serve alone or with Mushroom Gravy on the side.

Preparation time: 20 minute(s) | Cooking time: 1 hour(s) 5 minute(s)

Black Bean, Quinoa and Spinach Stew — The Washington Post

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For those who want to love quinoa more than they do, incorporating quinoa into a soup or stew is one way to avoid its stick-in-your-teeth seediness. Here, it bulks up a simple black bean soup, providing the starch (and extra protein) to make a hearty meal.

2 teaspoons extra-virgin olive oil
1 onion or large shallot, chopped
1 medium clove garlic, chopped (1 teaspoon)
1 carrot, chopped
1 teaspoon smoked paprika (pimenton, sweet or hot)
3 small tomato, hulled and chopped
1/2cup dried quinoa, rinsed and drained
3 cups homemade or no-salt-added vegetable broth (1 tsp veggie conc.)
1 can  black beans, rinsed and drained
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cup lightly packed baby spinach leaves, chopped

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans. Season with the salt and pepper.

Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are wilted, a few minutes.

Transfer to a bowl and eat.

ONION TART BY: JOSH AND BRENT

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Even when I was a little boy I was a champion of diversity.   I didn’t care if the onion was white, yellow or red.  I liked them all.

My favorite meal at grandma’s house was the onion sandwich… thin slices of onion, two slices of bread, and a generous layer of Duke’s mayonnaise.

Fortunately for all of you, my tastes are a little more sophisticated now, but sophisticated and simple are not mutually exclusive when it comes to good recipes.

Have you ever thought about combining savory caramelized onions, tangy bleu cheese and sweet, juicy slices of apple?   I hadn’t either until Sandy Gluck made the suggestion.

The result was a delicious and decadent onion tart that will impress every single person at your table.

6 tablespoons  olive oil

21/2 pounds yellow  onions, halved and thinly sliced

1 large sweet apple, peeled and cut into thin wedges

Coarse salt

All-purpose flour

3/4 pound storebought or homemade pizza dough

8 ounces blue cheese, crumbled

1/3  cup walnuts, coarsely chopped

In a large skillet, heat 4 tablespoons of  the oil over low heat. Add the onions, cover the skillet and cook,  stirring occasionally until the onions are tender, about 25 minutes. Uncover and continue cooking, stirring frequently until the onions are golden brown, about 20 minutes more. Stir in the apple, season with salt and cook until crisp-tender, about 5 minutes longer.

Preheat the oven to 500. On a lightly floured work surface, roll the dough out to a 14 inch round. Transfer the dough to a large baking sheet and brush the top with the remaining  2 tablespoons oil. Scatter the caramelized onion-apple mixture over the top, leaving a 1-inch border all around. Scatter the cheese and nuts on top. Bake on the lowest rack in the oven until the crust is crisp and the cheese has melted, 12 to  15 minutes.