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Curried Potatoes And Peas Samosas – Serves 2

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1/2 lbs Yukon gold potatoes — diced
3/4 cup water
1/2 cup donion — diced
1 tablespoon garlic — minced
2 tablespoon butter — unsalted
2 tablespoon curry powder
1/2 cup vegetable or chicken broth
1/2 cup peas — frozen but thawed
Juice of 1/2 lime
Salt to taste
1 pkg pie dough (purchased)15 oz

Preheat oven to 450F; line a baking sheet with parchment.

Cook potatoes in salted water in a large saute pan, covered, over medium heat until tender, 10 minutes, stirring occasionally. Drain, set aside, and return pan to burner.

Saute the onion and garlic in butter over medium heat until onion begins to soften about 3 minutes. Stir in Curry powder and cook 30 seconds.

Deglaze with broth, then ad peas and reserved potatoes, bring to a boil. Cook 1 minute, add lime juice, and season with salt; cool slightly.

To assemble, unroll pie dough rounds and cut each into quarters. Spoon 1/2 cup curry mixture in the center of 4 quarters; top each with remaining dough quarters. Seal samosas with fingers, crimp with a fork, and carefully transfer to prepared baking sheet. Bake until golden, 15 minutes.

Serve with chutney and salad.

Terry’s notes: I used 8 ounces of Simply Potatoes Hash Brown with onions the large cube. Cooked briefly and then I used 1/2 cup of the potato water in the curry mix. I used 1/2 regular McCormick Curry Powder and 1/2 Penzy’s Hot Curry powder. It sure was easy to put together and very good. Makes 4 or more which are smaller if you want them as hors d’oeuvres.

Serve with tomato chutney

Tuna Noodle Casserole

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6 ounces noodles, cooked according to directions and drained
6 1/2 – 7 oz. can of water packed tuna, drained
1/2 c. mayonnaise
1 c. chopped celery
1/3 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped pimento
10 1/2. oz can condensed cream of mushroom soup
1/2 c. milk
4 oz. grated cheddar cheese
salt and pepper to taste
1/2 c. toasted sliced almonds (optional)

Combine noodles, tuna, mayo, celery, onion, green pepper, pimento and salt & pepper to taste.

Blend soup and milk in a saucepan and heat through. Add the cheese and stir until melted. Add this mixture to the tuna mixture and turn into a greased 2 quart casserole. May top with almonds.

Bake uncovered at 425 degrees for 20 minutes.

6 Servings.

Green and White Bean Salad with Tuna from Everyday Food

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3/4 lb green beans, trimmed and cut into 1-inch pieces
3 Tbsp white wine vinegar or rice wine vinegar
2 Tbsp olive oil
1 can (15.5 oz) cannellini beans, rinsed and drained
1/4 small red onion, thinly sliced
1 can (5 oz) solid white tuna, packed in water, drained and broken into pieces
1/4 cup thinly sliced pepperoncini (about 9)
a few black and green olives sliced

1. In a medium pot of boiling salt water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop cooking, and pat dry.

2. In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper. Add green beans, cannelini beans, onion, tuna, olives and pepperoncini and stir to combine. Serve immediately.

Scalloped Oysters – – Paula Deen – 6 servings EXCELLENT

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Scalloped Oysters – – Paula Deen – 6 servings EXCELLENT

1 quart shucked oysters in their liquor 
2 cups coarsely crushed saltine crackers 
1 cup dry bread crumbs 
3/4 cup melted butter 
1 cup cream or milk
Nutmeg 
Salt and pepper 
Celery salt, optional

Preheat oven to 350 degrees F.

Pick oysters free of any shells. 
In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper and celery salt (if using). Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture and cover that with seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.

Dmv variations:
worchestershire sauce to taste
used milk
used 1 c. homemade bread crumbs and ½ c. purchased seasoned

Thai Green Curry with Vegetables and Tofu

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2 cups coconut milk

1 tbsp oil 1 large onion, halved and thinly sliced

2 cloves garlic minced

1-2 tablespoons green curry paste ( click for recipe I use canned) (note be careful this is HOT, I used 1 tbsp)

1/2 – 1 cup vegetable broth NOTE start with a half cup, add more if needed I used 1 c. and thought it was too soupy so had to thicken)

2 tablespoons lite soy sauce (or tamari)

1 package ounces extra-firm tofu, cubed and lightly pressed

2-4 cups swiss chard leaves, thinly sliced  instead of chard, use 2-4 cups of any green leafy vegetable  (I used spinach, didn’t have chard)

1 bunch asparagus, ends trimmed and stalks cut into 1-inch pieces

Juice of half a lime

1 teaspoon sugar, agave nectar, or sugar substitute

salt to taste ( I don’t think this is needed)

2 tablespoons chopped fresh cilantro, to garnish

Heat a large, non-stick wok or pan and add oil and the onions. Cook until they begin to soften and then add the garlic and curry paste and cook for another minute.

Add coconut milk. Stir in the vegetable broth, soy sauce, and tofu. Bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the Swiss chard and asparagus and stir well. Cover and simmer, stirring often, until vegetables are tender but asparagus is still slightly crisp. Stir in the lime juice and sweetener and add salt to taste. Serve over rice, garnished with chopped cilantro.  Servings: 6  From http://blog.fatfreevegan.com/

NOTE: if this is too soupy you may thicken with a corn starch slurry.

Cream of Cauliflower Soup

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2 c. chopped onions

1-2 garlic cloves minced

2-3 c. diced potatoes

1 c. celery

5 c water

1 med head cauliflower, chopped about 5 c.

1 heaping tbsp fresh dill or 2 tsp dried

1 tbsp lemon juice

1 tsp ground dry mustard

¼ tsp caraway seeds

2 c buttermilk

salt and pepper to taste

chopped scallions for garnish

In a soup pot, combine the onions, garlic, potatoes, celery and water.  Bring to a boil, reduce heat and simmer for 10 min.  Add the carrots and continue to simmer for 10 more min. Add cauliflower, dill lemon juice, mustard and caraway seeds and simmer for 15-20 min longer until the carrots are tender.  In a blender, or use emersion blender, puree the soup with the buttermilk.  Add salt and pepper to taste.  Gently reheat.  Garnish with scallions.  Moosewood Restaurant low-fat favorites.

 

Fillets Magnifique

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Place fish fillets in a single layer on heavy duty foil, large enough to fold over and seal all ingredients.

Melt ¼ c. butter

Stir in 1 tsp lemon juice, 1 tsp Worcestershire sauce and 2 tbsp minced onion

Add 1 tbsp bread crumbs and 1 tbsp grated Parmesan

Blend well and spoon over fillets.  Fold in edges of foil tightly to seal.  Bake at 400 for 15-20 min, time may vary with thickness of fish.

 

Tangy-Sweet Salmon and Rice Salad

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• 1 cup jasmine or basmati rice
• Coarse salt
• 4-5 scallions, finely chopped
• 1/4 cup chopped fresh parsley leaves
• 1/4 teaspoon peppercorns
• 1/2 pound fresh wild salmon or 1 can of salmon
• 1/4 cup pine nuts, lightly toasted (opt)
• 1/4 cup golden raisins (opt)
• 1 tablespoon freshly grated lime zest
• 2 tablespoons fresh lime juice
• 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1/2 cup fresh mint leaves, cut in fine strips

1. Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.

2. Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.

3. Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. You can prepare the salad 6 to 8 hours ahead of eating. If made ahead, refrigerate until ready to serve. Garnish with mint. Serves 6 as a side dish

Mushroom, Lentil, and Wild Rice Timbales

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These timbales also make a delicious appetizer spread on crackers.

1 large onion, finely chopped
2 large slices bread (may be gluten-free)
2 cups mushrooms, quartered (about 10 large)
1/2 cup silken tofu ( firm or extra-firm)
3 cloves garlic, quartered
1 tablespoon sherry
2 tablespoons water
1 cup lentils, cooked
1 tablespoon tomato paste
1/4 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
3 tablespoons cornstarch, or arrowroot
1 teaspoon salt
1 cup wild rice, cooked
salt and freshly ground black pepper
sliced mushrooms for garnish (optional)

Make ahead: 1 cup cooked lentils (from about 1/2 cup dried) and 1 cup wild rice (about 1/2 cup before cooking)

Preheat oven to 350F. Spray 6 ramekins with canola oil or cooking spray and have ready a large baking pan that will hold them (9×13-inch should work). Place one nice-looking mushroom slice in the bottom of each ramekin, if desired.

Saute the onion in a non-stick pan until it begins to brown. Set aside.

Place the bread in a food processor and pulse until it turns to crumbs. Add the mushrooms, tofu, garlic, sherry, and water and blend until fairly smooth. Add the lentils and process again until smooth. Add the tomato paste, herbs, cornstarch, and salt and process until well-blended. Add the onions to the processor and pulse to include them but do not over-process (you want them to retain some texture.)

Scrape the contents of the food processor into a bowl and add the cooked wild rice. Season with salt and black pepper to taste.

Divide the mixture among the oiled ramekins and smooth the tops with a spoon. Set the ramekins in the large baking dish and add hot water to the dish, taking care not to splash it into the ramekins.

Bake, uncovered, until tops are brown and crusty and middles seem moderately firm when pressed with a finger–about 45-50 minutes. Remove from the oven and allow to cool for 10 minutes. Run a thin knife around the edges and invert the ramekins onto serving plates. Serve with your favorite mushroom gravy (or see mine below).

Note: If you plan to serve these later, keep the timbales in the ramekins, covered, and reheat in their water bath for about 10 minutes. Or (it’s heresy to say this, but) microwave each one for about a minute before serving.  http://blog.fatfreevegan.com/

Pumpkin Stuffed with Everything Good – Dorie Greenspan

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1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/3 cup heavy cream
Pinch of freshly grated nutmeg

1. Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
2. Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
3. In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream — you may need to use more or less accordingly.
4. Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.

5. Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve. Serves 2 to 4.