Category Archives: recipes

Cashew nut roast

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I now make this in a casserole dish rather than loaf pan. It’s much easier to serve!!



The roast:
2 tablespoons oil or butter
2 large onions, chopped fine (I used 2 med.)
3 cloves garlic, minced
3 cups raw cashews
1 1/2 cups bread-use stuffing bread cut up in cusinart
1 cup soup stock (or water)
1/2 teaspoon nutmeg
2 tablespoons lemon juice

The “stuffing”:
3 cups bread cubes, toasted
2 tablespoons margarine, melted but not hot
1/2 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste (I did not add salt)
chopped parsley

(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a greased casserole dish.

Mix together all the ingredients from the second list. Add some stock so it’s a bit moist or not bone dry.  Put the mixture on top of the stuff in the casserole, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet (in case it overflows while cooking), and bake at 400 degrees F for 30 to 45 min. The top should be browned.

Note: do not raise temp above 400, probably done after 45 min, check internal temp.

Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. Serve with gravy if desired, keeping in mind that it is a very rich dish.

Serve with mushroom, miso, mustard gravy

Vegetarian Onion Gravy – Makes About 4 1/2 Cups

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1 tablespoon butter or margarine
3/4 cup diced onion
3 cloves minced garlic
4 tablespoons flour
4 cups low sodium vegetable stock ( used mostly water next time would add more stock for taste)
5 tablespoons low sodium or light soy sauce ( used 4 tbsp low sodium would use even less in the future
2 teaspoons minced parsley
pepper to taste

Melt butter in a heavy skillet and saute onion and garlic for about 2 minutes. Transfer to a bowl and wipe skillet clean. Add flour to skillet and cook, stirring constantly until flour gets brown and toasted – stir constantly, you don’t want it to burn! Whisk in water or stock and soy sauce and cook, Whisking constantly until mixture comes to a boil and thickens, about 5 minutes. Stir in onion garlic mixture and parsley. Cook for one minute more. If gravy becomes too thick, thin with additional water or stock.

Red Lentil Roast – Whole Foods Lentil package

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1 ½ cups red lentils
2 c water
1 c chopped onions
1 clove garlic, chopped
¼ c veggie oil (optional)
1 ½ c grated cheese
1 egg, beaten
1 tsp parsley
¼ tsp thyme
1 tsp salt (optional)
dash nutmeg

Rinse lentils and simmer in water (covered) until soft about 25 minutes. Do not drain. Sauté onions and garlic in oil until lightly browned. Mix all ingredients together and turn into a well-oiled oven dish. Bake at 375 for 35-40 minutes. Serve piping hot with gravy.

Very tasty, baked in a casserole dish, served with country gravy mix…yum yum

Ratatouille – Laura Turman

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1 purple onion (saute briefly)
1 eggplant peeled and cubed
1 red pepper cut into cubes
1 yellow/orange pepper cut into cubes
2 zucchini (smallish) cut into cubes
2 or 3 cloves of garlic
1 can stewed tomatoes
1 cup or so of Ragu or other cheap-o-sauce
Italian seasoning 1-2 tsp
Sour cream amount as desired ½ to 1 c.

Cook all for a long time. Think I cooked it for 30-45 minutes, adding sour cream at the end so it doesn’t break.

Little Shrimp Casserole – Serves 4 — Jacques Pepin

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4 tablespoons Butter 1/2 stick — melted
2 teaspoons Garlic — chopped
¼ cup Scallions — minced
½ cup Mushrooms, Button — coarsely chopped
½ teaspoon Salt
½ teaspoon Salt
½ teaspoon Pepper
2 tablespoon Canola oil
1 pound Shrimp — large about 24 shelled
1 cup Bread Crumbs, fresh — from about 3/4 slice white bread processed in a food processor
¼ cup Dry white wine

Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 T of the oil. Add the shrimp and toss to mix well. Divide the mixture amond four individual gratin dishes with about a 1 cup capicity, or spoon into one large gratin dish or a shallow baking dish.

In another bowl, toss the bread crumbs with the remaining 1 T oil, so that they are lightly coated but still fluffy,. Sprinkle the crumbs over the shrimp mixture and pour the wine whine on top.

About 30 minutes before serving time, heat the oven to 425F. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately.

Shrimp with Parsley, Garlic and Lemon Butter — serves 4 – 6

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2 lemons
1 cup (2 sticks) unsalted butter
1/4 minced garlic
1 dried red chile pepper, halved crosswise and seeds removed (wear gloves)**
1/2 cup chopped fresh leaf parsley
Coarse sea salt or kosher salt and freshly ground black pepper
2 lbs. extra large shrimp (15 – 20 per pound) peeled and deveined, tails left on
12 – 3 tbls. dried unseasoned bread crumbs

Preheat the oven to 500 deg. Juice one lemon

Melt butter in a skillet over medium heat. Add the garlic and chile and cook until garlic is fragrant, about 3 – 4 minutes. Remove chile.

Add the lemon juice and half the parsley to the butter sauce and season with salt and pepper. Lay the shrimp in one layer in a gratin dish. Slice the remaining lemon lengthwise, then cut each half into 3 wedges. Cut the wedges crosswise into thin slices and scatter over the shrimp. Pour the butter sauce over the top and sprinkle with bread crumbs. Roast until the shrimp are just pink, about 5 – 6 minutes. Garnish with remaining parsley and serve.

**I’ve made this dish with red pepper flakes and it’s been just fine.

Cucumber Soup – Patty Foust

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4-5 cucumbers, peeled and seeded and chopped
3-6 green onions, chopped
2 T chopped fresh dill
½ cup chopped flat parsley
1 quart buttermilk
16 oz sour cream
salt and pepper
½ cup fresh lemon juice

Put cucumbers in colander, salt, let drain 30 minutes, pat dry with paper towel.
Mix all ingredients in processor in batches.
Refrigerate

Curried Summer Squash Soup – Washington Post

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The sweetness of summer squash provides a nice backdrop for a lightly creamy curry soup. Garnish, if desired, with lightly sauteed squash coins, diced tomatoes, a dollop of sour cream or a cooked, peeled shrimp.

2 pounds yellow straight or crook-necked summer squash (about 8 to 9 medium)
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 large yellow onion, diced (about 11/2 cups)
1 tablespoon hot curry powder
4 cups chicken or vegetable stock or broth
Salt to taste
1/4 cup heavy or light cream

Trim the ends from the squash. Using the large holes of a box grater, grate the squash. You should have about 6 packed cups. Transfer the grated squash to a colander, place in the sink and allow to drain.

In a large pot over medium heat, heat the oil and butter until the butter melts. Add the onion and cook, stirring occasionally, until the onion softens and turns pale golden, about 8 minutes.

Add the curry powder and cook, stirring constantly, for 1 minute. Add the grated, drained squash and cook, stirring occasionally, until the squash wilts and begins to release its juices, about 10 minutes. Add the stock or broth and bring to a boil. Reduce the heat to medium-low and simmer gently, uncovered, until the squash is completely tender, 15 to 20 minutes. Remove from the heat; set aside to cool for at least 10 minutes.

Transfer the soup to a food processor or blender and puree until completely smooth. Stir in the cream and add salt to taste. Serve immediately or if you would like cold soup, cover and refrigerate until chilled through, about 2 hours.

4 to 6 servings

DMV variations – I used crook-neck squash, didn’t add cream, served warm with a dollup of sour cream and a sprig of cilantro and a few slices of cherry tomatoes.

Gazpacho “El Faro” — Gourmet, August 2002

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The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion  ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through. In this version, cumin lends an intriguing, subtle flavor.

Active time: 30 min Start to finish: 3 1/2 hr
Makes 4 servings.
1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt ( I probably use less)
2 tablespoons Sherry vinegar (preferably “reserva”), or to taste ( I use balsamic)
1 teaspoon sugar
1/2 teaspoon ground cumin (optional)
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (probably less)

Garnish: finely chopped red and green bell peppers or cukes, red onions anything you would like.

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.

Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids. (I don’t do this as I like the fiber)

Transfer to a glass container and chill, covered, until cold, about 3 hours.
Season with salt and vinegar before serving.

Cooks’ note: Gazpacho can be chilled up to 2 days.

Adapted from El Faro, Cádiz, Spain

Harvest Stew – Vermont

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Traditional end-of-summer dish from Chili

1 onion, chopped
1 clove of garlic, finely chopped
1 tsp. chili powder
2 finely chopped hot green peppers or 1 small can diced green chilies
1 1/2 c. chopped tomatoes (fresh or canned)
2 c. peeled and cubed pumpkin
2 c. corn (fresh, frozen or canned)
2 c. cooked white beans
1/2 -1 tsp. oregano
salt & pepper

Combine in a sauce pan and cook until tender onion, garlic, chili powder, green peppers, salt, pepper and oregano to taste. Add 1 1/2 c. tomatoes, pumpkin, corn, and white beans. Simmer for 30 minutes or more.

The soup/stew will be thick and chunky with a mild spicy flavor.