Mushroom and Stout Potpies With Sweet Potato Crusts

Posted on November 19, 2014 by admin

6 tablespoons grape seed oil (or other neutral oil), plus more for greasing the ramekins
4 large shallot lobes, finely chopped (about 3/4 cup)
2 medium leeks (white part only), chopped
1 tablespoon thyme leaves, plus extra thyme sprigs for garnish
4 cloves garlic, finely chopped
2 tablespoons tomato paste
4 pounds mixed mushrooms (such as cremini, portobello and shiitake), stemmed, trimmed and sliced into 1-inch pieces
6 tablespoons spelt flour or whole-wheat flour (may substitute all-purpose flour)
2 cups stout or other dark, heavy beer
2 tablespoons balsamic vinegar
2 tablespoons low-sodium tamari or other soy sauce
2/3 cup pitted kalamata olives, chopped
1/3 cup chopped flat-leaf parsley leaves
1/2 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
3/4 pound sweet potatoes, scrubbed and thinly sliced

Preheat the oven to 375 degrees. Lightly grease eight 8-ounce ramekins or the baking dishes of your choice (see headnote) with a little oil and set on a baking sheet.

Heat 1/4 cup of the oil in a large, heavy pot over medium heat. Add the shallots and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the leeks and all but 1 teaspoon of the thyme to the pot and cook for another 2 minutes, until the leeks are tender. Add the garlic and tomato paste and cook until the garlic is fragrant, about 30 seconds. Add the chopped mushrooms to the pot all at once. Cook until the mushrooms are collapsed, tender and glistening, about 8 to 10 minutes, stirring often. Sprinkle the flour over the mushrooms, stir and cook for about a minute, until the flour no longer tastes raw.

Pour the stout into the pot, scraping up any browned bits at the bottom of the pan. Add the vinegar and tamari. Bring the mixture to a boil, then reduce the heat until the mixture is gently bubbling and cook until the liquid is reduced and as thick as gravy, 5 to 10 minutes. Remove from the heat. Stir in the olives and chopped parsley. Season the mixture lightly with salt and pepper.

Divide the mushroom mixture among the ramekins. Layer the sweet potato slices on top, overlapping the rounds as you go, until there are 2 solid layers of sweet potatoes on each dish. Brush the sweet potatoes with the remaining 2 tablespoons of oil, and sprinkle equally with the 1/2 teaspoon of salt, the 1 teaspoon of pepper and the remaining chopped thyme.

Cover the ramekins with heavy-duty aluminum foil and bake the potpies for 30 to 40 minutes or until the mushroom mixture is bubbling and the sweet potatoes are tender. Remove the foil, turn the oven to broil, and return the pot pies to the broiler for just a minute or two, until the sweet potatoes are nicely browned. (Watch carefully, so they don’t burn.) Garnish with the thyme sprigs. Serve hot. 8 servings

Adapted from a recipe by Laura Wright on TheFirstMess.com

Orecchiette with Roasted Butternut Squash, Kale, and Caramelized Red Onion food 52

Posted on November 6, 2014 by admin

1 large butternut squash, cut into small cubes, divided
4 tablespoons olive oil, divided
Salt and pepper, for seasoning
1 pinch cayenne pepper
1/4 teaspoon nutmeg
1 red onion, sliced thinly
1/2 pound orecchiette
1 or 2 large cloves garlic, minced

2 cups veggie broth, divided
1 bunch kale
1/2 cup white wine
1/2 cup heavy cream
1 ounce goat cheese, optional
1 tablespoon chopped sage
Parmesan cheese, to serve

Preheat oven to 425° F. Toss all but 1 cup of the butternut squash with 1 tablespoon olive oil, salt, pepper, a pinch of cayenne pepper, and the nutmeg. Roast until butternut squash pieces are tender and caramelized, about 30 minutes. Set aside.
Heat 1 tablespoon olive oil in a medium saucepan over low heat. Cook sliced red onions until caramelized, about 30 minutes. Set aside.
Heat a pot of water over high heat until boiling. Salt water generously. Cook orecchiette according to package instructions until al dente.
Meanwhile, heat another tablespoon of olive oil in a heavy pan over medium-high heat. Cook the remaining cup of butternut squash for approximately 3 minutes. Add garlic and cook for another minute. Add 1/2 cup of the chicken broth and cook until broth is almost completely absorbed.
Remove the middle stems from the kale and roughly chop the leaves. Add kale to butternut squash and stir until kale has softened. Add caramelized red onions.
Add white wine and cook for 2 minutes. Add remaining chicken broth and reduce, about 10 minutes.
Turn heat to low and add the heavy cream. When the pasta is al dente, add it to the pan with the sauce. Add the roasted butternut squash.
Loosen sauce with pasta water if needed. Sprinkle with goat cheese (optional), sage, and Parmesan cheese. Serves 4

Farro and herb pilaf with sausage, mushrooms and spinach, whole foods

Posted on October 16, 2014 by admin

1 1/2 tablespoon extra-virgin olive oil, divided
1 1/2 cup farro
3 1/2 cups low-sodium veggie broth
3 links faux sausage, removed from casings
1 cup chopped red onion
2 cloves garlic, finely chopped
2 cups cremini or button mushrooms, halved or quartered
2 cups packed baby spinach
Salt and pepper to taste
1/4 cup chopped parsley
2 tablespoons (way too much) chopped oregano, Next time try thyme

Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes. Add broth and bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes.

Meanwhile, heat remaining 1/2 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes. Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes. Remove skillet from the heat and stir in spinach until wilted. Season with salt and pepper.

Stir parsley, oregano, salt and pepper into pot with farro, then spoon onto plates. Top with sausage-mushroom mixture and serve.

Squash With Chili Yogurt and Cilantro Sauce washington post

Posted on October 15, 2014 by admin

1 large butternut squash (3 pounds)
1 teaspoon ground cinnamon
6 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 3/4 ounces cilantro, leaves and stems, plus more leaves for garnish
1 small clove garlic, crushed
2 1/2 tablespoons hulled pumpkin seeds
1 cup regular or low-fat plain Greek yogurt
1 1/2 teaspoons Sriracha (may substitute another savory chili sauce), plus more as needed

Position racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have two rimmed baking sheets at hand.

Cut the squash in half lengthwise. Discard the seeds, then cut the flesh into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the oil, 3/4 teaspoon of salt and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash pieces on the baking sheets skin side down and roast for 35 to 40 minutes, until soft and starting to color on top. Remove from the oven and set aside to cool.

To make the herb paste, combine the cilantro, garlic, the remaining 4 tablespoons of oil and a generous pinch of salt in a mini food processor; puree to form a smooth paste.

Reduce the oven temperature to 350 degrees. Spread the pumpkin seeds on a baking sheet and roast for 6 to 8 minutes. Their outer skins will pop open, and the seeds will become light and crispy. Let them cool.

To serve, swirl together the yogurt and Sriracha sauce. Lay the squash wedges on a platter and drizzle the spicy yogurt sauce, then the herb paste, over the top. (Or swirl the yogurt sauce and herb paste together if you like.) Scatter the pumpkin seeds on top, followed by the extra cilantro leaves and additional Sriracha, if desired, and serve.

Cauliflower Patties from food52

Posted on October 15, 2014 by admin

1 large cauliflower (washed & trimmed into bite size pieces)
3 to 4 shallots, peeled and chopped
2 to 3 small garlic cloves (peeled and finely chopped)
3 to 4 large organic eggs
Fresh italian flat leaf parsley
1/2 cup to 3/4 cup grated Romano cheese
1/2 cup shredded low moisture mozzarella
1/4 to 1/2 cup (or more if needed) unbleached baking flour
1/4 to 1/2 cup (or more if needed) whole milk
Salt and pepper to taste
Light olive oil (for cooking
Place a large stockpot filled with water to boil on the stove top. Once it comes to a full boil, add the prepared cauliflower and cook until tender, but not too mushy. Drain and rinse with cold water, set aside to cool.
Saute the shallots and garlic in olive oil until soft and fragrant; do not brown. Remove from heat and set aside.
Break the cooked cauliflower pieces down into very small pieces using your hands or a knife. The cauliflower needs to be solid enough to taste and create texture, but not so large as to not allow the patties to cook properly.
Add the eggs, cooked shallots and garlic to the bowl of cauliflower and season with salt and pepper to taste. Mix this well and add some flour and milk to begin creating a batter-like consistency (start with 1/4 cup of each and add more as needed; adjust to get the desired consistency.)
Add the grated cheese, shredded mozzarella and chopped fresh parsley to the mix and blend well until combined. Again, test the thickness here and adjust accordingly adding flour and milk until you are satisfied.
NOTE: The mixture for these patties is a bit of trial and error as it needs to resemble a very thick pancake batter without being too dry or worse, too thin and runny.
Heat a large non-stick skillet to medium-high heat and add drizzle of the light olive oil and test the mixture by spooning a small pattie into the skillet and watch how it cooks and holds its shape.
Use your spatula to press and form the pattie in the skillet as it cooks to make sure it maintains shape and cooks through. Adjust your heat and resist the urge to flip too soon, allow the pattie to cook until light golden brown (about 3-4 minutes each side depending on your stove) before you flip them.
Continue forming and cooking the patties, adding more light olive oil as you go. Remove the cooked patties to a large flat platter to cool (do not overlap them until cooled.) Taste the first patties and adjust your salt and pepper seasoning for the remaining batter, if needed.
I love to serve these after letting them cool as they are much more flavorful at room temperature. These are the ideal hostess side dish (plan to make these during the upcoming holidays) that you can make ahead.
Store them in a sealed container in the refrigerator and simply deliver them to your host and let them come back to room temperature before serving. Serves about 4 to 6

Deborah Madison’s Potato and Green Chile Stew from food52.com

Posted on September 4, 2014 by admin

1 or 2 long green chiles or poblano chiles, roasted and peeled
1 tablespoon sunflower seed oil or other vegetable oil
1 small onion, diced
1/2 teaspoon teaspoon ground coriander
1/4 teaspoon teaspoon ground cumin
1 garlic clove, minced
1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
Salt and pepper
1 cup veggie stock or water
Sour cream (or Greek yogurt) to finish
Chopped cilantro to finish

Chop the chiles coarsely. Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes. Add the coriander, cumin, garlic, and potatoes, followed by the chile, along with 1/2 teaspoon salt and give a stir. Cook together of a few minutes, then add the water or stock. Bring to a boil, then lower the heat to a simmer.
Cook and cover until the potatoes are completely softened, about 25 minutes. Taste and season with salt and pepper. At this point you can mash the potatoes, or at least a few of them to give the dish a creamy sort of background, if desired.
Pour into a bowl; add a dollop of sour cream and the chopped cilantro. Serves 1 to 2

The Best Baba Ganoush from http://www.seriouseats.com/

Posted on August 16, 2014 by admin

3 medium Italian eggplants (about 2 pounds total)
3 medium cloves of garlic, minced
2 tablespoons juice from 1 lemon, plus more as desired
3 tablespoons tahini
1/3 cup extra-virgin olive oil, plus more for serving
1/4 cup chopped fresh parsley leaves
Kosher salt

If using a gas burner or grill (recommended):
Preheat a gas or coal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes.If using the broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplant on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends. If a toothpick or skewer meets any resistance, continue cooking. (See note above.) Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to step

Open foil package. Working one eggplant at a time, use a sharp paring knife to slit it open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out bowl. and return eggplant to bowl.

Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add the tahini followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt and more lemon juice if desired.

Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to four days. Let baba ganoush warm to room temperature before serving.

Easy Asian Noodle Soup (a.k.a. Homemade Ramen)

Posted on August 7, 2014 by admin

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½ tablespoon vegetable oil
2 green onions, sliced thin with greens separated from whites
¼ teaspoon ground ginger
1 garlic clove, minced (I use my garlic press)
3½ cups veggie broth
1 tablespoon soy sauce, plus extra as needed (a commenter mentioned that soy sauce can be high in sodium, so if you really want to cut back, try using low-sodium soy sauce or reducing the amount used)
1 3-ounce package ramen noodles, flavor packet discarded
1½ cups shredded coleslaw mix (I used a coleslaw mix made only with green cabbage)
1½ cups fresh baby spinach, roughly chopped
½ tablespoon sesame oil, plus extra as needed
salt and pepper

Heat vegetable oil in a large pot over medium heat. Add chopped white green onions (reserving the greens for later), ginger and garlic and cook for about 1 minute. Stir in veggie broth and soy sauce and bring to a simmer (you’ll want to turn the heat up to get it boiling gently, then reduce the heat to medium or so to maintain the simmer). Stir in ramen noodles and coleslaw and cook for 4 minutes. Add spinach and cook for 1 minute. Stir in the rest of the green onions and sesame oil. Mix together, taste, then add salt, pepper, soy sauce and sesame oil to taste. Serve immediately. Serves ~4.

Miso Quinoa Pilaf with Grilled Cucumber, Eggplant, and Soy Dressing

Posted on July 10, 2014 by admin

For the Pilaf

1 large English cucumber
2 small, long eggplants, about 5 to 6 inches or 1 slender long eggplant of a larger variety)
Olive oil for grilling
1 tablespoon unsalted butter
1 cup quinoa
1 cup 2 % milk
1 cup water
1 1/2 tablespoon white miso (we used barley miso, which is darker)
3tablespoons chopped cilantro

Prepare a medium gas or charcoal grill.

Trim ends off cucumber and eggplants. Slice eggplants in half lengthwise. Cut cucumber crosswise into thirds, then cut each piece in half lengthwise. Place vegetables in a baking pan and drizzle cut sides with olive oil, rubbing oil with your fingertip to cover the vegetables. Set aside until grill is hot.

While you are waiting for your grill to heat up, start your quinoa by melting butter in a small saucepan. Add quinoa and cook over medium heat, stirring constantly to toast the grains. After about 5 minutes, quinoa should start to pop and smell nutty (a few grains will turn golden brown). At this point, add milk and water, and whisk in miso. Cover pot and adjust heat to maintain a simmer. Cook for 17 to 20 minutes until grains are tender and liquid has been absorbed. Remove pot from heat.

Grill cucumber and eggplant pieces cut side down until lightly charred and tender, about 5 minutes for cucumber and 7 to 8 for eggplant. Flip and grill skin side down for 2 to 3 minutes more. Cucumber skin will start to wrinkle and eggplant flesh should yield easily when poked with a knife. Transfer to a cutting board and let cool slightly. Slice cucumbers and eggplants crosswise into half moons.

Fluff quinoa and transfer to a large mixing bowl. Add sliced cucumber, eggplant, and half of the cilantro. Whisk or shake dressing to re-emulsify and add to taste (note that tamari and miso can both vary widely in saltiness, so dress sparingly at first, then add more as you like). I use about half of the dressing. Using a spatula or wooden spoon, gently fold to combine components of pilaf. Taste and add more dressing if desired. Transfer to a serving platter. Sprinkle with remaining cilantro. Serve warm or at room temperature. Pilaf is also delicious cold, the next day. Enjoy! Serves 4 to 6 as a side

For the Soy Dressing

1/4 cup gluten-free tamari
1/4 cup balsamic vinegar
Juice from 1/2 an orange (about 1/4 cup)
1/4 cup canola oil

Combine tamari and vinegar in a small saucepan. Bring mixture to a boil over medium heat. Lower heat to a simmer and cook until mixture is reduced to 1/4 cup, about 6 to 7 minutes. Remove from heat and whisk in orange juice and canola oil. Transfer to a glass jar with a lid. This will make more dressing than you need for this recipe. Use remaining as a dressing for other grilled vegetables or as a marinade for meat.

Summer Squash Pie Recipe from tasteofhome.com

Posted on July 4, 2014 by admin

1 unbaked pastry shell (9 inches)
1 egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°
In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top.
Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers. Yield: 6-8 servings.

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