Roasted Jewel Vegetables – Ellie Krieger

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1 1/2 lbs carrots — cut 1 inch pieces
8 clove garlic — unpeeled
1 1/2 lbs Brussels Sprouts — cut in half.. The same amount as the carrots
4 med beets — cooked and cut in the same size as sprouts and carrots (added after one hour)
1 tablespoon fresh thyme

Preheat oven to 375F

Toss the  carrots brussels sprouts and garlic together with olive oil and salt and pepper. Place on the sheet pan in the 375° oven for one hour. Add the cooked beets and a sprinkling of fresh thyme toss with vegetables and heat in the oven for 10 minutes to heat.  Serves 8

Country Shrimp with Tomato and Okra – Savannah Seasons

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2 tablespoons olive oil
4 ounces prosciutto — minced
1/2 cupleek — sliced
1/2 cup scallion — minced
4 tablespoons garlic — minced
2 tablespoons thyme — fresh
2 cups okra — small
or if larger cut into 1″ slices
2 tablespoons butter
2 tablespoonscorn starch
1/4 teaspoon nutmeg — freshly grated
1/4 teaspoon black pepper
2 pounds shrimp — peeled and deveined
1/4 cup oregano — fresh and minced
2 tablespoons lemon juice
2 cups tomatoes — diced juice included

In a large saute pan, warm the oil over high heat. Add the ham and brown well. Add the leek, scallion, 2 tablespoons of the garlic, the thyme, and okra, and saute, stirring, until the okra is bright green, about 4 minutes.

Remove to a large plate and cool.

In the same large skillet over high heat, melt the butter. In a large bowl, stir together the cornstarch, nutmeg, and pepper and toss with the shrimp. Slide the shrimp into the skillet and saute, stirring, until the shrimp are half pink. Add the remaining garlic, the oregano, lemon juice, and tomatoes. Bring to a boil. Immediately remove from the heat and combine with the cooked okra. Simmer just to reheat the okra.  Serves 6

Recipe Notes

9/24/12–Terry Pogue
This years version: I used bacon lardons instead of the ham, shallot instead of leeks, canned diced Muir Glen Tomatoes. Ground thyme, because I really like the flavor of thyme to pop and the juice from a half a juicy lemon… probably lightly more than called for in the recipe. I served it with steamed brown rice tonight. In the past I’ve also served it with soft polenta.

Thanksgiving Meatless Loaf

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Robin Robertson’s Vegan on the Cheap

  • 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 to 16-ounce package)
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon spicy brown or whole-grain prepared mustard
  • 1/4 cup fresh parsley, chopped
  • 1/2 tablespoon rubbed sage
  • 1 tablespoon thyme leaf
  • 1/2 tablespoon dried rosemary, crushed
  • 1 1/2 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 quick oatmeal
  1. 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.
  2. 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.
  3. 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.
  4. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. 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.
  5. 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.

Serving Suggestion: Serve alone or with Mushroom Gravy on the side.

Preparation time: 20 minute(s) | Cooking time: 1 hour(s) 5 minute(s)

Maple Pecan Baked Brie — cooking channel

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    • 1 (16-ounce) wheel of Brie
    • 1/2 cup (1 stick) unsalted butter
    • 2 tablespoons packed brown sugar
    • 1/3 cup pure maple syrup
    • 1 cup toasted and chopped pecans
    • 1 teaspoon coarsely ground black pepper
    • Crackers, to serve

Preheat oven to 350 degrees.Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift “box” out of a few layers of aluminum foil, leaving the top of the Brie exposed.

Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.

While the Brie is cooling, make the praline sauce. Melt the butter in a sauce pan over medium heat. Add the brown sugar maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.

Cook’s Note: The praline sauce can be made the day before. To reheat, microwave in increments of 20 seconds, or heat in a small saucepan over medium-low heat until warm.

Black Bean, Quinoa and Spinach Stew — The Washington Post

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For those who want to love quinoa more than they do, incorporating quinoa into a soup or stew is one way to avoid its stick-in-your-teeth seediness. Here, it bulks up a simple black bean soup, providing the starch (and extra protein) to make a hearty meal.

2 teaspoons extra-virgin olive oil
1 onion or large shallot, chopped
1 medium clove garlic, chopped (1 teaspoon)
1 carrot, chopped
1 teaspoon smoked paprika (pimenton, sweet or hot)
3 small tomato, hulled and chopped
1/2cup dried quinoa, rinsed and drained
3 cups homemade or no-salt-added vegetable broth (1 tsp veggie conc.)
1 can  black beans, rinsed and drained
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cup lightly packed baby spinach leaves, chopped

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans. Season with the salt and pepper.

Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are wilted, a few minutes.

Transfer to a bowl and eat.

Pizza Dough — Bon Appetit

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3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

This dough is easy to handle and will give you a crispy crust that’s also tender.

farinata — margaret roach

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½ lb. kale or cabbage or mix
6 cups water or vegetable broth (if the broth is salted, or you like a lot of Parmesan, adjust salt below)
1 teaspoon sea salt
¾ cup polenta (cornmeal)
½ cup grated Parmesan cheese
2-3 cloves minced or grated garlic, or to taste
¼ to ½ cup olive oil (with extra for garnish)

steps:

Wash and chop the greens; I use a coarse chiffonade cut (above photo), removing the toughest stem bits first.

Meantime, bring salted water (see above note) or stock to a rolling boil.

Reduce heat, cover, and simmer the greens until barely tender, just a few minutes, in the water or stock.

Gradually whisk in the cornmeal.

Cook on simmer until creamy, about 10 minutes.

Fold in the garlic, cheese and the oil; remove from heat.

Serve immediately in bowls garnished with more oil and pepper. Serves three (or two with seconds).
from a way to garden blog

Baked Oysters and Spinach

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Oysters are baked on a bed of spinach, onions, dill, and bread crumbs for a quick and delicious dish.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1-1/2 pounds fresh spinach, rinsed well and left wet
  • 1/4 cup butter, use less
  • 1 large onion, finely chopped
  • Large pinch of freshly grated nutmeg
  • Salt and freshly ground pepper to taste
  • 1 cup heavy cream or half n half
  • 1 cup fine dried bread crumbs
  • 1 quart shucked fresh oysters
  • 2 Tablespoons finely chopped fresh dill or 2 teaspoons dried

Preparation:

Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F.

In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

Yield: 6 servings

Scone pie — Amy Voigt

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Make a shell 9″ or smaller depending on amount of filling you make either our of bisquick or the following:

1 1/2c. flour
2 tsp baking powder
1 tsp salt
1/3c. shortening

Stir in 1 beaten  egg and 1/2c milk.  Roll out a bit larger than pan to be used.  Bake 15 min at 425 or until done.

Filling
1/2 lb ground beef(faux beef), brown and drain off fat.  add some chopped onion and green pepper, some salt and stir in 1/4c flour.  Mix well, it thickens.  add 1/2 c sour cream and 1 c water, add worchestershire sauce 1 tsp or more to taste, a little bit of kitchen bouquet for color and mushrooms, cook until onion and peppers are soft and mushrooms are cooked.  Fill pie shell and cut into wedges.

Pasties — Kathy Luzmoor

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Crust
mix until crumbly
6c. flour
2 tsp salt
2c. shortening

Add 2 c. water, mix to make a soft dough, may add flour as needed.

Filling
6 potatoes, diced
8 carrots, diced
1 rutabaga, diced
4 med. onions, diced

Season with salt and pepper & Lawrys.  Then add to 2 lbs lean ground beef. Mix to combine ingredients.

Roll crust, place 1 generous c. filling on one end, dot with butter, fold crust over, seal.  Brush with milk and egg mixture, puncture with fork.

Bake at 400 for 45-50 minutes or until potatoes are done.

Make 12-14 10″ pasties