Category Archives: entree

Arugula, Watermelon and Feta Salad Ina Garten

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For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Directions
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Notes:  I did not measure anything except the dressing.  I substituted baby lettuces for the arugula, used less feta and played around with the vinaigrette using 3 tbsp olive oil, 3 tbsp oj and I tbsp lemon juice with the other listed ingredients.

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“Chicken” and Broccoli Stir-fry

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1 unchicken, cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

SERVES 4; Calories: 431; Total Fat 16 grams; Saturated Fat: 2 grams; Protein: 32 grams; Total carbohydrates: 40 grams; Sugar: 8 grams Fiber 4 grams; Cholesterol: 66 milligrams; Sodium: 1,097 milligrams

Notes: The garlic and ginger can be chopped together in a minichopper to save time.

Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-broccoli-stir-fry-recipe/index.html?oc=linkback

Israeli Couscous and Tuna Salad, Ina Garten

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2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.

Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature

Lentil Enchiladas

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2 1/4 cups lentils, cooked (I used Trader Joe’s Steamed Lentils)
1 tsp. olive oil
1/4 cup onion, diced
1/2 tbsp garlic, minced
4 oz can fire roasted green chilis
1/2 cup lite shredded Mexican cheese, divided
8 8″whole wheat flour tortilla taco shells

***Enchilada Sauce***
1 15oz can (1 3/4 cup) tomato sauce
1 tbsp chili powder
1 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp. salt

Preheat oven to 350F
To make enchilada sauce: In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt. Mix until combined; set a side.
In a skillet add olive oil, onion and garlic and cook until softened, about 3 minutes. Add green chilis and lentils, cook until warmed. Add 1/4 cup of cheese and mix until cheese is mostly melted.
Spoon a little bit of the sauce into a 9 x 13 baking dish. Evenly distribute lentil mixture to tortilla (about 1/4 cup), place tortilla seem side down onto baking dish. Top with remaining enchilada sauce and cheese.
Bake for 15 – 20 minutes, until cheese has melted

Optional: Top with tomatoes, jalapenos and greek yogurt

from peanut butter and peppers blog

Basic Instant Gluten from http://veganguineapig.blogspot.com/

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1/2 cup instant vital wheat gluten flour
1/2 cup water

In a medium bowl, stir together the wheat gluten and water until it becomes elastic. The original directions say to knead for 5 minutes but I never knead it longer than 1 (out of pure laziness, but I like the texture better too). Cut into you desired shapes and sizes.

Faux Chicken

2 cups water
1/4 cup nutritional yeast
2 tablespoons Bragg’s liquid aminos
1 teaspoon onion powder
1 heaping teaspoon sage
1/2 teaspoon dried thyme

In a medium sauce plan, bring all of the broth ingredient to a boil. Add prepared seitan into broth. Reduce heat and cover with lid. Let simmer for 50-60 minutes stirring every 10 minutes, until broth has reduced completely. (watch it closely I’ve had cooking times range from 20 minutes to 70 minutes). Use chicken immediately in your dish of choice or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months)

Seitan from Simply Heavenly

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photos of preparation

1 c. vital wheat gluten
14 tbsp water (measure 1 c of water then remove 2 tbsp.)

Mix the gluten and water by hand until it forms a spongy dough, no kneading is required. Let soak in warm water before baking, this improves the texture.  Put into an oiled loaf pan and bake at 375 for 1 hour 15 min. or until dark brown on top.  The gluten will rise just like a loaf of bread and when done will have a shiny golden brown skin.  However, after about 30 min. of baking, check the gluten and if it is starting to puff up more than 2 inches above the sides of the pan, pierce the top in 3 places with a knife. ( I had to do this several times).

When it is done, slice the gluten loaf into slices 3.8 inch to 1/2 inch thick.  If chunks are desired, cut the slice into cubes or strips.

Place the slices or cubes in boiling Gluten Broth, and boil for 30 min.  A weight maybe be required to keep it submerged.

If possible, let the cooked gluten soak overnight for best flavor, though it can be used right away if need be.

Un-chicken Gluten Broth
1/2 c. chopped onion
4.5 tsp msg–I don’t use this and substituted with 3 tsp. fish sauce and 1 tsp worcestershire sauce
1 tsp sea salt
1 tsp poultry seasoning
1/3 c. nutritional yeast
1 tsp corn oil–I used cannola
2 c. water

Combine everything and simmer for 5 minutes

Lettuce-wrapped Halibut with Dill Cream – Laura Calder

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Radishes and peas

  • 2 tablespoons butter
  • 2 bunches radishes, about 1-1/4 pounds/460 g, quartered or sliced
  • 2 cups freshly shelled peas
  • 1 pinch Salt and pepper
  • 2 green onions, thinly sliced
  • handful of chopped fresh dill

Fish and Sauce

  • 8 large Boston lettuce leaves
  • Salt and pepper
  • 4 fillets halibut, about 4 ounces/110 g each
  • 3 stalks dill, chopped
  • 1 shallot
  • 1/2 clove garlic
  • 1/2 cup white wine
  • 1 1/4 cups chicken stock
  • 1 1/4 cups cream
  • 2 tablespoons butter
  • Salt and pepper
  • Lemon juice, to taste
  • pinch dill sprigs for garnish

Radishes and peas

  1. Melt the butter in a sauté pan and gently cook the radishes until half cooked. Add the peas with 1/4 cup/60 ml water. Continue cooking until the peas and radishes are tender Season, and scatter over the green onions and dill.

Fish and Sauce

  1. For the fish bundles: Lay the lettuce leaves in a sauté pan of boiling salted water for a few seconds. Remove, and immediately plunge in an ice bath. Lay flat on tea towels to drain, gently patting them dry. Remove the ribs, so you have strips of lettuce. Lay a few leaves on a board, slightly overlapping. Lay a fish fillet on top. Season, and neatly fold the lettuce leaves over to make a neat package, with the end of the fish visible out the ends. Make the other three bundles. If you’re not cooking until much later, wrap and refrigerate. Otherwise, just set them aside.
  2. For the sauce: Put the dill stalks, shallot, garlic, wine, and stock in a saucepan. Boil to reduce by three-quarters. Strain, and return to a clean saucepan. Add the cream and simmer to sauce consistency, about 5 minutes. Remove from the heat. Whisk in the butter a piece at a time. Taste, and season with salt, pepper, and lemon juice, if needed.
  3. Lay the fish bundles in a bamboo steamer over a saucepan of 2-inches/5 cm boiling water. Steam until the fish is just cooked, about 10 minutes. Serve with the sauce (passed in a sauceboat). A bed of radishes and peas is the perfect accompaniment.
  4. For the plate: Enjoy a piece of fish and a tumble of radishes and peas side by side on a plate.

No-fu Love Loaf from Let Them Eat Vegan

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Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!

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  • 1/2 cup brown (green) lentils
  • 1 cup vegetable stock
  • 1/3 cup water
  • 1 dried bay leaf
  • 3/4 cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
  • 1 cup water, boiled
  • 1/4 cup natural ketchup
  • 1 cup rolled or quick oats (ensure gf certified for gluten-free)
  • 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce (see note for gf version)
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • 1/4 teaspoon dried thyme
  • 1/4 – 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground fennel (optional)
  • Freshly ground black pepper to taste
    Topping

  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)
  1. Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
  2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.
  3. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
  4. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

DMV notes:

Note–next time I will add onions and garlic.  Thought there was too much molasses and of course there was I misread and used 2 tbsp, I will use the correct amount nextime. I will use bulgar not groats as well.

Dreena’s Notes

Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar.

Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

Serving Suggestions: Rosemary Gravy is excellent with this loaf, but this dish is equally delicious served with condiments as a burger of sorts: Pop slices of the loaf into pita or a folded tortilla, along with ketchup and vegan mayonnaise (or “Almonnaise”). (Susan’s note: Try it with my Impromptu Mushroom Dressing orTofu-Cashew Mayo.)

Preparation time: 15 minute(s) | Cooking time: 1 hour(s) 15 minute(s)

Hearty Tuna Casserole — Blake

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1 lb. egg noodles
2 12-oz-cans tuna; broken up
4 ribs celery; chopped
5 ea. carrots; chopped
1 large onion; chopped
12 oz. mushrooms; chopped
1 qt. milk; warm
½ cup flour
½ cup butter

Cook the noodles.

Sweat the vegetables till cooked through. Sauté the mushrooms till taking on quite a bit of color and deglaze the pan with brandy or your choice of liquid. Cook off the liquid and combine the mushrooms with the vegetables.

In the pan you used to sauté the mushrooms, melt the butter over medium heat and add the flour. Stir to combine thoroughly and add the milk. Bring it to a slow boil and stir it until it thickens.

Stir the tuna and noodles in with the vegetables to combine it thoroughly and then pour the béchamel over it and mix it in.

This is a distressingly simple recipe that is thoroughly satisfying.

Green Chile Strata — food and wine cookbook

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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.