Lentil Quinoa Bolognese Sauce

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TESTED SIZE: 8 servings; makes about 7 cups

INGREDIENTS

1 cup dried lentils (preferably brown or green), rinsed
3 medium carrots, well scrubbed then cut into large chunks
2 cups water
2 tablespoons olive oil
1/2 small onion, chopped
1 medium red bell pepper, cored and seeded then chopped
3 cloves garlic, chopped
28 ounces no-salt-added crushed tomatoes or 3 cups homemade tomato puree
1 1/2 teaspoons dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed red pepper flakes
1 small bunch kale, stems removed and discarded, leaves torn into small pieces (about 3 cups)
1/2 cup dried quinoa, rinsed well
1/2 cup red wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS

Combine the lentils, carrots and water in a large pot over high heat. Bring to a boil, then reduce the heat to low; cover and cook until the lentils are tender, 20 to 30 minutes.

Meanwhile, pour the oil into a medium saute pan over medium heat. Once the oil shimmers, add the onion and stir to coat; cook until translucent, 5 to 8 minutes, stirring occasionally. Add the bell pepper and garlic, stirring to coat; cook until tender, 4 minutes. Transfer the mixture to a food processor.

Once the carrots and lentils are cooked, transfer the carrots from the pot to the food processor, along with the tomatoes or tomato puree, oregano, basil, crushed red pepper flakes and kale. Pulse until mostly smooth.

Add the quinoa and red wine to the pot of lentils, stirring to incorporate; cover and cook until the quinoa grains start to show their white tails, 6 or 7 minutes.

Stir the carrot-kale puree into the lentil-quinoa mixture; cook, covered, over low heat until the sauce melds and heats thoroughly, about 20 minutes. Season with the salt and pepper.

Serve hot, or cool completely before storing.

Lentil-Miso Gravy

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Cookbook author Isa Chandra Moskowitz uses this gravy in a bowl that includes broccoli and seitan, but it’s good enough to pour over mashed potatoes, parsnips or a roasted or pan-fried “steak” made of cauliflower, eggplant or tofu.
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TESTED SIZE: 12 servings; makes about 3 cups

INGREDIENTS

2 teaspoons olive oil
1 medium yellow onion, diced
3 cloves garlic, chopped
Salt
1 1/2 tablespoons cornstarch
1 1/2 cups vegetable broth
3 tablespoons chopped fresh thyme
1/2 teaspoon dried sage
Several pinches freshly ground black pepper
1 1/2 cups cooked brown lentils, rinsed
2 tablespoons mellow white miso
DIRECTIONS

Pour the oil into a 2-quart saucepan over medium heat. Add the onion, garlic and a pinch of salt and cook until the onion is lightly browned, 5 to 7 minutes.

Combine the cornstarch and 1/2 cup of the broth in a small bowl, stirring with a fork to create a smooth mixture.

When the onion has browned, add the thyme, sage and pepper and cook for about 30 seconds. Add the lentils, miso and the remaining 1 cup of broth (not the broth mixed with the cornstarch just yet) and heat through. Use an immersion blender to puree until relatively smooth.

Pour in the broth-cornstarch mixture, stirring constantly, and cook for another 7 minutes, until the mixture is thick and silky. Taste for seasoning, and keep warm until ready to serve.

Tzatziki Sauce by Chef John

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1 large English cucumber, peeled and grated
1/2 teaspoon salt
2 cups Greek yogurt
4 cloves garlic, minced
1 pinch cayenne pepper, or to taste
1/2 lemon, juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish

Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.

Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Vegetable Tian Recipe, Ina Garten

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Olive oil
2 lg Yellow onions , cut in half and sliced
2 clove Garlic , minced
1 lbs Potatoes,unpeeled , med. round
3/4 lbs Zucchini
1 1/4 lbs Tomatoes , medium
1 tsp Kosher salt
1/2 tsp Black pepper , freshly ground
1 tbsp Thyme leaves (plus extra sprig) , fresh
2 oz Gruyere cheese , grated

1. For this dish to look its best, you want to choose potatoes, zucchini, and tomatoes that are about the same diameter so the slices look similar.

2. Preheat the oven to 375F.

3. Brush a 9 x 13 x 2 inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

4. Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.

5. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve warm.

Terry’s Notes:

This is a lovely lucious dish. Perfect for a buffet.

This dish multiplies very easily; use any size pan and bake for the
same amount of time. Just be sure you only make one layer.

Ina says that Yukon gold potatoes are particularly good. I used red
bliss.

I sliced everything in the Cuisanart so it was al the elements were
the same thickness.

Served with Tomatillo Grilled Shrimp, cumin rice pilaf and cherry pie a la mode. (cck – 8/9/06)

Meaty Mushroom Veggie Burger – The Least Terrible Veggie Burger Ever!

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2 tablespoons olive oil
3 (8 ounce) packages sliced fresh mushrooms
1/2 onion, finely chopped
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2/3 cup rolled oats
3/4 cup dry bread crumbs
2 eggs, beaten
1/2 cup freshly shredded Parmigiano-Reggiano cheese
2 tablespoons olive oil

Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.

Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

Mushroom Veggie Burger Recipe

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This mushroom burger recipe is adapted from “Lisa’s Mushroom Burger” from weheartfood.com, and to call it a veggie burger doesn’t do it justice. Veggie burger recipes tend to be bland and boring, but this meaty mushroom burger is anything but.

mushroom_burger

Makes 4 Large or 6 Smaller Mushroom Veggie Burgers

3 tbsp olive oil
1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
1/2 cup finely chopped onion
6 cloves minced garlic
2/3 cup rolled oats
1/3 cup shredded Parmesan
3/4 cup breadcrumbs
2 eggs, beaten
1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Preparation:

Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute.

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown.

Serve with your favorite burger toppings.

clinton kelly’s mushroom burgers

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Olive Oil
1 small Onion (finely chopped)
Salt and Pepper
1 teaspoon Chili Flakes
1 1/2 pounds chopped assorted Mushrooms (Portobello; Crimini; Button; Shiitake)
6 Garlic cloves (minced)
1/2 cup Quick Cooking Oatmeal Oats
3/4 cup grated Parmigiano
3/4 cup Breadcrumbs
1/2 cup grated Carrot
2 Eggs (beaten)
1/3 cup Parsley (chopped finely)
1 tablespoon fresh Oregano (chopped finely)
6 slices of Provolone Cheese
6 Brioche Burger Buns

Add 3 tablespoons of olive oil to a large saute pan over medium-high heat. Add the onion and toss to coat. Season with a large pinch of salt, chili flakes, and a few cracks of black pepper. Cook for 3 to 4 minutes. Add the mushrooms and garlic, and season again. You may need to add more oil if the pan seems dry. Cook for 5 more minutes, or until the onions are soft and the mushrooms begin to color.

Pour the mushrooms and onions into a large bowl. Stir in the oats, Parmigiano, breadcrumbs, carrot, eggs, parsley and oregano. Season with salt and pepper. Mix well and and form into patties.

Heat a large saute pan over medium high heat and add 3 tablespoons of olive oil. Carefully put the patties in the pan, working in batches if necessary so as not to overcrowd. Cook on each side for 3 to 4 minutes, or until golden brown. In the last minute of cooking, add a slice of cheese to each patty.

Toast the buns and add a burger patty to each.

Herb-Roasted Fish, In Garten

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8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Ceregnola or other large green olives with pits
Extra-large egg

Preheat the oven to 400 degrees.

Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.

Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

Celery and Parmesan Salad, Ina Garten

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1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.

When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

Meyer Lemon Vinaigrette, sunset magazine

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  • Zest of 1 Meyer lemon (optional)
  • 2 tablespoons Meyer lemon juice (from about 1 large lemon) or use bottled
  • 2 tablespoons extra-virgin olive oil
  • About 1/4 tsp. fine sea salt
  • 1 teaspoon white balsamic vinegar
  • 1 teaspoon mayonnaise
  • 1/2 teaspoon sugar
  • 1 garlic clove, minced

  1. Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.
  2. Make ahead: Up to 1 week, chilled.

Great with crab legs and shrimp.