Category Archives: entree

Scalloped Oysters – – Paula Deen – 6 servings EXCELLENT

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Scalloped Oysters – – Paula Deen – 6 servings EXCELLENT

1 quart shucked oysters in their liquor 
2 cups coarsely crushed saltine crackers 
1 cup dry bread crumbs 
3/4 cup melted butter 
1 cup cream or milk
Nutmeg 
Salt and pepper 
Celery salt, optional

Preheat oven to 350 degrees F.

Pick oysters free of any shells. 
In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper and celery salt (if using). Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture and cover that with seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.

Dmv variations:
worchestershire sauce to taste
used milk
used 1 c. homemade bread crumbs and ½ c. purchased seasoned

Thai Green Curry with Vegetables and Tofu

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2 cups coconut milk

1 tbsp oil 1 large onion, halved and thinly sliced

2 cloves garlic minced

1-2 tablespoons green curry paste ( click for recipe I use canned) (note be careful this is HOT, I used 1 tbsp)

1/2 – 1 cup vegetable broth NOTE start with a half cup, add more if needed I used 1 c. and thought it was too soupy so had to thicken)

2 tablespoons lite soy sauce (or tamari)

1 package ounces extra-firm tofu, cubed and lightly pressed

2-4 cups swiss chard leaves, thinly sliced  instead of chard, use 2-4 cups of any green leafy vegetable  (I used spinach, didn’t have chard)

1 bunch asparagus, ends trimmed and stalks cut into 1-inch pieces

Juice of half a lime

1 teaspoon sugar, agave nectar, or sugar substitute

salt to taste ( I don’t think this is needed)

2 tablespoons chopped fresh cilantro, to garnish

Heat a large, non-stick wok or pan and add oil and the onions. Cook until they begin to soften and then add the garlic and curry paste and cook for another minute.

Add coconut milk. Stir in the vegetable broth, soy sauce, and tofu. Bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the Swiss chard and asparagus and stir well. Cover and simmer, stirring often, until vegetables are tender but asparagus is still slightly crisp. Stir in the lime juice and sweetener and add salt to taste. Serve over rice, garnished with chopped cilantro.  Servings: 6  From http://blog.fatfreevegan.com/

NOTE: if this is too soupy you may thicken with a corn starch slurry.

Cream of Cauliflower Soup

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2 c. chopped onions

1-2 garlic cloves minced

2-3 c. diced potatoes

1 c. celery

5 c water

1 med head cauliflower, chopped about 5 c.

1 heaping tbsp fresh dill or 2 tsp dried

1 tbsp lemon juice

1 tsp ground dry mustard

¼ tsp caraway seeds

2 c buttermilk

salt and pepper to taste

chopped scallions for garnish

In a soup pot, combine the onions, garlic, potatoes, celery and water.  Bring to a boil, reduce heat and simmer for 10 min.  Add the carrots and continue to simmer for 10 more min. Add cauliflower, dill lemon juice, mustard and caraway seeds and simmer for 15-20 min longer until the carrots are tender.  In a blender, or use emersion blender, puree the soup with the buttermilk.  Add salt and pepper to taste.  Gently reheat.  Garnish with scallions.  Moosewood Restaurant low-fat favorites.

 

Black Bean and Couscous Salad

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1 cup uncooked couscous

1 1/4 cups veggie broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 tsp balsamic vinegar or to taste

 

1/2 heaping tsp ground cumin

good pinch of red pepper flakes

2-3 green onions, chopped

1/4 c. red onion

1 red bell pepper, seeded and chopped

1/4 cup chopped fresh cilantro

1/4 c. match stick carrots

1 (15 ounce) cans black beans, drained

1 garlic clove minced

salt and pepper to taste

2 diced tomatoes

Bring veggie broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add onions, garlic, red pepper, cilantro, carrots, tomatoes and beans and toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

 

Mushroom, Lentil, and Wild Rice Timbales

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These timbales also make a delicious appetizer spread on crackers.

1 large onion, finely chopped
2 large slices bread (may be gluten-free)
2 cups mushrooms, quartered (about 10 large)
1/2 cup silken tofu ( firm or extra-firm)
3 cloves garlic, quartered
1 tablespoon sherry
2 tablespoons water
1 cup lentils, cooked
1 tablespoon tomato paste
1/4 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
3 tablespoons cornstarch, or arrowroot
1 teaspoon salt
1 cup wild rice, cooked
salt and freshly ground black pepper
sliced mushrooms for garnish (optional)

Make ahead: 1 cup cooked lentils (from about 1/2 cup dried) and 1 cup wild rice (about 1/2 cup before cooking)

Preheat oven to 350F. Spray 6 ramekins with canola oil or cooking spray and have ready a large baking pan that will hold them (9×13-inch should work). Place one nice-looking mushroom slice in the bottom of each ramekin, if desired.

Saute the onion in a non-stick pan until it begins to brown. Set aside.

Place the bread in a food processor and pulse until it turns to crumbs. Add the mushrooms, tofu, garlic, sherry, and water and blend until fairly smooth. Add the lentils and process again until smooth. Add the tomato paste, herbs, cornstarch, and salt and process until well-blended. Add the onions to the processor and pulse to include them but do not over-process (you want them to retain some texture.)

Scrape the contents of the food processor into a bowl and add the cooked wild rice. Season with salt and black pepper to taste.

Divide the mixture among the oiled ramekins and smooth the tops with a spoon. Set the ramekins in the large baking dish and add hot water to the dish, taking care not to splash it into the ramekins.

Bake, uncovered, until tops are brown and crusty and middles seem moderately firm when pressed with a finger–about 45-50 minutes. Remove from the oven and allow to cool for 10 minutes. Run a thin knife around the edges and invert the ramekins onto serving plates. Serve with your favorite mushroom gravy (or see mine below).

Note: If you plan to serve these later, keep the timbales in the ramekins, covered, and reheat in their water bath for about 10 minutes. Or (it’s heresy to say this, but) microwave each one for about a minute before serving.  http://blog.fatfreevegan.com/

Cannellini Bean Soup – Mad Hungry

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2 1/2 (1 lb) cups dry cannellini beans or great northern
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 cloves garlic, minced
5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
1/2 cup chopped tomatoes, fresh or canned
2 bay leaves
good pinch of red pepper flakes
1/4 cup fresh basil leaves or 1 tsp dried basil
1/4 cup chopped fresh flat-leaf parsley
1 -2 tsp coarse salt – less
Freshly grated Parmesan cheese
Freshly ground black pepper

1. Rinse the beans well and place in a large pot. Cover the beans with 4 -6 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.

2. Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.

3. Add the soaked beans, cover with 8 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

Thanksgiving Meatless Loaf

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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 14-16-ounce package)

2 tablespoons soy sauce

2 tablespoons tomato paste or ketchup

1/4 cup fresh parsley, chopped

1 tablespoon spicy brown or whole-grain prepared mustard

1/2 tsp rubbed sage

1 tsp thyme leaf

1/2 tsp dried rosemary, crushed

1 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 wheat flakes

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.

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.

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.

Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings. 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.

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.

Servings: 8
Yield: about 16 slices
Serve with mushroom gravy

Curried Chickpeas – Serves 4 Roger Mooking

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1 teaspoon vegetable oil

½ onion — finely diced

1 carrot — finely diced

1 clove garlic — finely diced

2 tablespoon curry powder

Splash white wine

4 plum tomatoes — coarsely chopped or 1/2 can Rotel

1 can chickpeas — rinsed and drained  (19-ounce)

1 cup chicken or veggie stock

1 tablespoon sugar

Kosher salt

1 tablespoon butter — cold

In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir.

Pour in the veggie stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter.

Linguine with Clams — Lucinda Scala Quinn

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  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, 2 smashed and peeled, and 2 thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 3 dozen littleneck clams or 4 dozen cockles
  • 1 tablespoon cornmeal or flour
  • 1 pound linguine pasta
  • 3 tablespoons chopped fresh flat-leaf parsley
  1. Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red pepper flakes in a large pasta serving bowl. Cover and let stand at room temperature.
  2. To clean the clams, rinse them and place in a large bowl with cold water and the cornmeal or flour. The live clams open to ingest the corneal, thereby releasing any remaining sand. Let soak 10 minutes. Scrub each clam clean under cold running water to remove remaining, softened mud from shell and return to soak in fresh cold water. If necessary, repeat the scrubbing process a couple of times until the clams are completely clean and soaking water is free of sand. Drain and chill until ready to cook.
  3. Bring a large pot of water to a boil. Generously salt the boiling water, add the linguine, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.
  4. Meanwhile, in a large pot with a tight-fitting lid, bring 1/4 cup of water to a boil. Add the cleaned clams, cover immediately, and steam until the clams are open, 3 to 5 minutes. Discard any clams that do not open.
  5. Place the cooked clams with the shells into the marinated olive oil. Strain the cooked clam liquid into the bowl. Add pasta and parsley and toss. Serve immediately with a drizzle of spicy olive oil on top.

    Note: I used fresh chopped clams but the clam taste did not come through.  Next time I will use fresh clams.

Mum’s Everyday Red Lentils – Aarti Sequeira

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Lentils (Dal):

  • 1 cup masoor dal red lentils, picked through for stones
  • 2 cups water
  • 1 onion, diced
  • 4 cloves garlic, thinly sliced
  • 1 (1/2-inch) piece ginger, peeled and minced
  • 2 medium tomatoes, diced
  • 1 serrano chile, sliced in 1/2, optional

Tempering oil (bagaar):

  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • Generous 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika or bafaat powder
  • 1 tablespoon vegetable oil
  • Handful chopped fresh cilantro leaves

Directions

Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.

In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.

Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.

Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!

In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don’t get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little – that’s the blooming and it’s exactly what you want. Don’t let them burn. The mixture should bloom for about 30 seconds, no more.

Pour the oil mixture into the lentils, standing back so you don’t get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.