Category Archives: recipes

Lentil Chili II

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1 tablespoon olive oil
1 tablespoon butter
2 cups chopped onion
3-4 garlic cloves, chopped
1 (16 ounce) package dry lentils
1 (6 ounce) can tomato paste
1 (14.5 ounce) can crushed tomatoes
2 quarts water
2 tablespoons chili powder
1 tablespoon cumin
1/2 tsp. oregano
1 dash paprika
1 dash chipotle powder
salt to taste
black pepper to taste
2 cups sliced carrots
2 cups sliced celery
I can green chilies
1 can black beans, drained and rinsed.

Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.

Mix carrots, celery, black beans and green chilies into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.

Garnish with fresh cilantro, sour cream and grated cheese.

More recipes here:http://www.mimbly.com/recipes/index.htm

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Pumpkin Lasagne – Serves 6-8 from Real Simple Magazine

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3 tablespoons unsalted butter, plus more for the dish

1 large yellow onion, finely chopped

1 clove garlic, finely chopped

2 bunches Swiss chard, stems removed and leaves roughly chopped (optional)

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons chopped fresh sage

1/4 teaspoon ground nutmeg

2 15-ounce cans pure pumpkin (not pumpkin pie filling)

2 cups (1 pint) heavy cream

1 1/2 cups (6 ounces) grated Parmesan

1 1/2 18- to 24-ounce packages refrigerated cheese ravioli

    Heat oven to 400° F.

    In a large skillet, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 5 minutes. Add the garlic and chard (if using) and increase heat to medium-high. Cook, stirring frequently, for 5 to 7 minutes. Season with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, the sage, and the nutmeg.

    In a large bowl, combine the pumpkin, cream, 1 cup of the Parmesan, and the remaining salt and pepper.

    Place a layer of ravioli in a buttered 9-by-13-inch baking dish. Top with half the onion mixture and almost half the pumpkin mixture. Top with another layer of ravioli. Repeat with the remaining onion mixture and all but 1 cup of the pumpkin mixture. Top with the remaining ravioli, pumpkin mixture, and Parmesan. Sprinkle with the remaining butter, cut into small pieces. Cover and bake for 20 minutes. Uncover and bake for 15 minutes more.

Tips- To make ahead: Assemble the lasagna but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 25 minutes to the covered cooking time. Can use cheese tortellini instead of ravioli.

More recipes: http://www.mimbly.com/recipes/index.htm

Carrot Bread recipe from Jim Leahy’s “My Bread” cookbook

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One 10-inch round loaf.
3 cups bread flour, plus more for dusting
1 1/4 teaspoons table salt
1/4 teaspoon instant or other active dry yeast
1 1/2 cups freshly squeezed carrot juice
3/4 cup currants
3/4 cup coarsely chopped walnuts
1 tablespoon cumin seeds

1.  In a medium bowl, stir together flour, salt, and yeast; add carrot juice. Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds. If it’s not really sticky to the touch, add another tablespoon or two of water. Add currants and walnuts and mix until incorporated. Cover bowl and let stand until surface is dotted with bubbles and dough is more than doubled in size, 12 to 18 hours.

2.  Generously dust work surface with flour. Using a bowl scraper or rubber spatula, scrape dough out of bowl in one piece. Using floured hands or a bowl scraper, lift edges of dough in toward center. Tuck in edges of dough to make a round.

3. Place a clean kitchen towel on work surface. Generously dust towel with flour and sprinkle with cumin seeds. Gently place dough on towel, seam side-down. If dough is tacky, dust top lightly with flour. Fold the ends of the towel loosely over dough to cover and place in a warm, draft-free spot to rise for 1 to 2 hours. Dough is ready when it is almost doubled in size and holds an impression when gently poked with a finger. If it springs back, let rise 15 minutes more.

4. Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven. Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack.

5. Using pot holders, very carefully remove preheated pot from oven and uncover. Unfold towel and quickly but gently invert dough into pot, seam side-up. Cover pot, return to oven, and bake for 25 minutes.

6. Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more. Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely.

Blender Hollandaise Sauce

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3 egg yolks

2 tbsp. lemon juice

1/4 tsp. salt

Dash of cayenne pepper

1/2 c. butter

Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. Don’t use residue in pan.

Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or 3 days. Don’t let it stand around in warm temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly.

To re-heat the hollandaise I turn the blender on and add a couple of tablespoons of very hot water. That warms it up and thins it a bit.

The Infamous Seitan Recipe o’ Greatness

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(dmv changes)

1.5 c. vital wheat gluten

1/4 c. nutritional yeast

1 . salt (didn’t use)

2 t. paprika

1/4 t. cinnamon

1/4 t. cumin

1-2 t. pepper (1.5 tsp)

1/8 t. cayenne pepper

1/8 t. allspice

3/4 c. cold water (¾ -1 cup)

4 T. tomato paste ( I may have screwed up and only used 2 T, next time will make sure to use 4 T!!)

1 T. ketchup

2 T. olive oil

2 T. vegetarian Worcestershire sauce (1 tbsp.soy sauce, 1 tbsp Worcestershire)

1-3 cloves garlic, crushed well

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for several minutes. (work quickly as it becomes firm in no time)

Form into a log (6-8″ long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired. (Careful as it’s easy to rip the foil)

HINTS from Jay’s friend; hi jay! i made another batch of seitan. this time, i used no ketchup, no salt, 2 tbsp sriracha sauce, and 2 tbsp soy sauce. i substituted red pepper flakes for black pepper, 1 cup of water instead of 3/4, and baked it for 75 minutes. it was so tasty!

(next time I will play around with spices and keep you posted–dmv)


Cider Sauce With Crystallized Ginger

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Serve with Triple Gingerbread

2 tablespoons sugar
2 tablespoons cornstarch
2 cup unsweetened apple cider
1 tablespoons fresh lemon juice
2 tablespoons minced crystallized ginger

Whisk sugar and cornstarch in heavy small saucepan to blend. Gradually whisk in cider. Whisk over medium heat until sauce boils and thickens, about 3 minutes. Remove from heat. Whisk in lemon juice and ginger. pour over warm gingerbread …..

Ginger Whipped Cream

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Serve with Triple Gingerbread

1 1/2 cups heavy cream
3 tablespoons sugar
1/2 teaspoon ginger — ground
1/4 cup candied ginger root — finely chopped

In a bowl with an electric mixer beat the cream until it just holds stiff peaks, add the sugar and the ground ginger, and beat the mixture until it holds stiff peaks. Fold in the 1/4 cup candied ginger, transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.

Triple Gingerbread – Serves 10

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3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 1/2 teaspoons clove
1 teaspoon ginger — ground
3/4 teaspoon salt
1 1/2 cups sugar
1 cup vegetable oil
1 cup unsulfured light molasses
1/2 cup water
2 large eggs
1 tablespoon ginger – minced ginger – crystallized

Serve with: Ginger Whipped Cream –Or — Cider Sauce With Crystallized Ginger

Preheat over to 350F. Butter and flour 10″ diameter spring form pan. Sift first 6 ingredients into medium bowl. Combine sugar, oil, molasses, water, eggs, and fresh ginger in large bowl; wisk to blend. Mix in crystallized ginger. Stir in dry ingredients. Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Cool cake in pan on rack 1 hour (cake may fall in the center) Run small sharp knife around pan sides to loosen cake. Release pan sides from cake. Serve slightly warm or at room temperature. Can be prepared 1 day ahead. Wrap in foil and refrigerate. Bring to room temperature before serving.

Recipe Notes–This is truly an adult gingerbread. Add as much crystalized ginger as you like. And top with a huge dollap of Ginger Whipped Cream.

Bow Ties With Butternut Squash & Peas

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1 package (16 ounces) bow-tie or corkscrew pasta
Salt
1 medium butternut squash (2 1/4 pounds), peeled, seeded,
and cut into 1-inch chunks
1 package (10 ounces) frozen peas
3/4 cup half-and-half or light cream
1 teaspoon minced fresh sage leaves
1/3 cup grated Parmesan cheese
1/4 teaspoon coarsely ground black pepper

Directions:
In large pasta cooker with colander insert, cook pasta in boiling salted water as label directs.

Meanwhile, place squash chunks in 2 1/2-quart microwave-safe baking dish; cover and cook in
microwave oven on High 12 minutes, stirring once. Stir in peas, half-and-half, and sage, and cook, uncovered, 2 minutes.

Lift colander insert out of pasta cooker and drain excess water. In large bowl, toss pasta with
squash mixture, Parmesan, pepper, and 1 teaspoon salt.

Serves: 6