Curry Mee from thewoksoflife.com/

      2 tablespoons oil
      1 onion, minced
      3 cloves garlic, minced
      1 tablespoon minced ginger
      1 tablespoon minced lemongrass
      1 tablespoon red curry paste
      3 tablespoons curry powder
      ½ teaspoon turmeric
      1 13.5 ounce can coconut milk
      4 cups veggie stock
      3 tablespoons fish sauce (optional for vegetarians)
      1 teaspoon sugar
      8 ounces egg noodles
      salt, to taste
      2 handfuls raw bean sprouts, washed and trimmed
      Cilantro leaves, for garnish
      1 lime, cut into wedges

Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.

  • Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
  • Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
  • Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.

 

Zuppa Toscana

1 1/4 teaspoons crushed red pepper flakes
1 large onion, diced
5 (13.75 ounce) cans veggie  broth

  1. Cook the sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  2.  Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  3. Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Cabbage Roll Soup from spendwithpennies.com

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb fake meat
  • ½ lb lean ground pork
  • ¾ cup uncooked long grain rice
  • 1 medium head cabbage, chopped (core removed)
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups veggie broth
  • 1½ cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • salt and pepper, to taste
  1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  4. Remove bay leaf and serve.

Lightened-Up Eggplant Parmesan

POMODORO SAUCE:
  • 1/4 cup olive oil
  • 1 small onion (peeled, finely diced)
  • 2 cloves garlic (peeled, minced)
  • 1/4 teaspoon red pepper flakes
  • 1 bunch fresh oregano (tied with kitchen twine)
  • 1 can whole peeled tomatoes (crushed with your hands, 28 ounces)
  • 1 bunch basil (torn, to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • Eggplants:
  • 2 medium eggplants (sliced 1/4-inch thick, peeled)
  • olive oil (spray)
  • Kosher salt and freshly ground black pepper (to taste)
CASHEW PARMESAN:
  • 1 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon garlic powder
  • 1 cup panko bread crumbs
  • 1/2 cup fresh basil leaves (roughly chopped)
  • 2 tablespoons parsley leaves (roughly chopped)
  • 1 teaspoon dried oregano
  • For the Pomodoro Sauce: Preheat a medium saucepan over medium heat and add olive oil. Add the onions and garlic. Season with salt. Cook until translucent, about 8-10 minutes. Add the red pepper flakes, tomatoes, and oregano. Season with salt and pepper. Bring to a simmer, reduce heat to medium-low, and cook for 30 minutes. Remove from heat. Remove oregano and discard. Using an immersion blender, puree on low to preserve the red color. Add basil and stir to combine. Set aside.
  • For the Eggplant: Preheat oven to 400ºF. Place two racks inside of two baking sheets.
  • On the racks, place the eggplant rounds and lightly spray both sides with olive oil. Season with salt and pepper. Place in the oven and roast until golden brown, about 20 minutes. Remove from the oven and set aside.
  • For the Cashew Parmesan: In the bowl of a food processor, add the cashews, nutritional yeast, salt, and garlic powder, and pulse to combine until it becomes a fine meal.
  • Heat a nonstick saute pan over medium-low heat and add the bread crumbs. Allow to toast until golden brown, about 5 minutes. Add the basil, parsley, and oregano and toss to combine. Pour the panko bread crumbs into a large bowl, add the cashew mixture and stir to combine. Season with salt and pepper.
  • To Assemble: Decrease the oven temperature to 325ºF.
  • Spray a 9×9-inch baking dish with olive oil, place one eggplant round and top with one heaping tablespoon of the sauce, followed by a heaping tablespoon of the cashew parmesan. Top with another eggplant round and repeat the process 2 more times, finishing with a fourth eggplant round with sauce.
  • Assemble the remaining eggplant parmesan stacks in the baking dish with the rest of the eggplant rounds. Place in the oven until heated through, about 20 minutes. Remove from oven and sprinkle the cashew parmesan over each eggplant stack.
  • Tip: The cashew parmesan will keep for 1 month in the refrigerator or freezer stored in an airtight container. Use to garnish pastas, soups and salads just like you would Parmesan cheese!

Roasted Pear and Cranberry Brussels Sprouts

  • 1/2 pound Brussels sprouts, halved
  • 1 pear, cored and cut into cubes
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 lemon wedges
  • 1 tablespoon honey
  • 1/4 cup dried cranberries

Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.

In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches each of salt and pepper.

Transfer to the prepared baking sheet and bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, 25 to 30 minutes, stirring once halfway through cooking.

Squeeze  the lemon wedges over the pan and drizzle with the honey. Toss in the dried cranberries, mix everything well, and taste, adding another squeeze of lemon or more salt and pepper if desired. I promise this dish will not disappoint.

Green poblano rice (arroz verde al poblano) Rick Bayless

    • be5b6dede74764337b7514d8241226be1 2/3 cups veggie broth or water
    • 2 fresh poblano chiles, stems and seeds removed, and roughly chopped
    • 12 sprigs cilantro, plus extra for garnish
    • Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
    • 1 tablespoon vegetable or olive oil
    • 1 cup rice, preferably medium grain
    • 1 small white onion, cut into 1/4-inch dice
    • 5 garlic cloves, peeled and finely chopped
    1. The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
    2. The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
    3. Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.
    4. Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
    5. Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

pasty from http://12tomatoes.com/

meat-1200x627Pastry:

  • 3 cups all-purpose flour, plus extra as needed
  • 2/3 cup ice water, plus extra as needed
  • 1/2 cup (1 stick) cold, unsalted butter, cubed
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 egg, lightly beaten

Filling:

  • 8 oz. ground faux meat
  • 1 russet potato, peeled and diced
  • 1 small turnip, peeled and diced
  • 1 large carrot finely diced
  • 1/2 white onion, chopped
  • 3 tablespoons unsalted butter, divided
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • kosher salt and freshly ground pepper, to taste
  • brown mustard, garnish

Directions

  1. In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
  2. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
  3. With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
  4. Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
  5. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
  6. While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
  7. Preheat oven to 400º F and line a baking sheet with parchment paper.
  8. Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
  9. Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
  10. Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
  11. Seal edges with a fork and repeat with remaining pasties.
  12. Transfer to lined baking sheet and brush the tops of dough with beaten egg.
  13. Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
  14. Serve hot with brown mustard and enjoy!

Michigan Pasty (Meat Hand Pie) cookingchanneltv.com

  • cq5dam-web-266-2003 cups all-purpose flour, plus extra for rolling dough
  • 1 cup shortening
  • Kosher salt
  • 1 cup ice cold water
  • 8 ounces faux ground beef
  • 4 ounces rutabaga, cut into 1/4-inch dice
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small yellow onion, finely chopped
  • 1 small potato, peeled and cut into 1/4-inch dice
  • 1/4 cup picked fresh parsley, chopped
  • Freshly ground black pepper
  • 1 egg, whisked
  • Ketchup, for serving
Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.

Pasta e fagoli (pasta and bean soup) from Mario

  • 2 tablespoons butter?
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped Italian parsley (plus more for garnish)
  • 1000x400-q80_6ec2fc22392b70edf51cfc41c4cbd0b91 medium Spanish onion (finely chopped)
  • 2 tablespoons tomato paste
  • 8 cups veggie stock
  • 3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
  • 2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
  • salt and freshly ground black pepper
  • Parmigiano (for garnish)

In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.

Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.

Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.