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Category: Meat Free

Spinach with Chickpeas

Spinach with Chickpeas

1/4 C. olive oil
1 1/2 C. diced onions
1/2 tsp. ground cinnamon
2 tsp. ground cumin
1/2 tsp. ginger
pinch of cayenne pepper
2 cloves garlic, minced
2 C. peeled, seeded and diced tomatoes
2 lb. spinach, stemmed, washed and coarsely chopped
2 C. cooked chickpeas (garbanzo beans)
salt to taste
freshly ground black pepper

Warm olive oil in a large sauté pan. Sauté the onions over moderate heat until tender and translucent, about 8-10 minutes Add garlic, spices and tomatoes and cook for 2 minutes, stirring from time to time. Add spinach in batches, stirring often to moisten the leaves, until barely wilted. Stir in chickpeas and simmer for 5 minutes, stirring often. Season with salt and pepper.

Yield: 4 servings
Serving Size about 3/4 C.

Calories: 371
Fat: 13g
Fiber: 14g

Sesame Ginger Noodles

Sesame Ginger Noodles

Dressing:
1/2 C. creamy peanut butter
3/4 C. chicken broth
1/4 C. soy sauce
2 T. rice wine vinegar
1 T. minced fresh ginger
1 T. sesame oil
1 clove minced garlic

2 C. trimmed watercress
1 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/2 C. finely diced yellow pepper
1/2 C. finely diced red pepper
1/4 C. thinly sliced radishes
1/4 C. thinly sliced green onions
6 C. cooked Linguine

Dressing: Puree all dressing ingredients in blender until smooth. Combine veggies in large bowl. Cook pasta according to directions; drain and rinse. Add to bowl with veggies, wilting watercress slightly. Toss with dressing.

Yield: 6 servings
Calories: 315
Fat: 8.9g
Fber: 2.9g

Spinach Ricotta Quiche

Spinach Ricotta Quiche

12 C. fresh spinach or 2 packages frozen spinach, thawed
2 tsp. olive oil
1/2 C. finely chopped onions
1 C. low-fat ricotta cheese
1/2 C. egg substitute
1/2 tsp. dried dill weed
1/2 tsp. pepper
pinch nutmeg (optional)
3 plum tomatoes, seeded, and chopped (1 C.)
1 T. grated Parmesan cheese

Preheat the oven to 350°. Grease a 9″ pie plate. Steam the fresh spinach until just wilted. Press the water out of the cooked or thawed spinach and set aside. Heat the oil in a small skillet and cook the onions until soft but not brown. Combine the ricotta cheese, egg substitute, dill, pepper, and nutmeg in a large bowl. Add the prepared spinach, tomatoes and onions. Mix thoroughly and tip into the pie pan. Sprinkle Parmesan cheese over the top and bake until set, about 30 minutes. Let the quiche cool for 5 minutes before serving.

Yield: 6 servings
Calories: 115
Fat: 3g
Fiber: 6g

Vegetarian Sweet and Sour Tofu

Vegetarian Sweet and Sour Tofu

1 15.5 ounce can pineapple chunks (reserve the juice)

1/4 cup soy sauce

1/4 cup white wine vinegar

1 tomato, cut into wedges

2 1/2 T. cornstarch mixed into 1/4 cup water

1 tsp ground ginger

1 10.5 ounce package extra firm tofu, drained and cut into 1″ cubes

2 T. sesame oil

1/2 green pepper cut into thin strips about 2″ long

1 red pepper cut into thin strips

1 carrot, cut in half lengthwise, then cut into thin half circles

Mix pineapple juice, soy sauce, vinegar, tomato, cornstarch mix, and ginger into a small bowl. Heat oil in a large skillet or wok over medium high heat. Stir fry the tofu for 10 minutes or so, until lightly browned on all sides. Add the peppers and carrots and stir fry another few minutes. Stir in the soy sauce mixture and cook about 5 more minutes, until thickened. Add the pineapple chunks and heat through.

Cheesy Baked Tortellini

Cheesy Baked Tortellini

Olive oil
2 C. marinara sauce
1/3 C. mascarpone cheese
¼ C. chopped fresh flat-leaf parsley
2 tsp. chopped fresh thyme
1 lb. purchased cheese tortellini
2 oz. thinly sliced smoked mozzarella
¼ C. freshly grated Parmesan cheese

Preheat the oven to 350. Lightly oil and 8x8x2” baking dish or 4 individual gratin dishes.
Whisk the marinara sauce, mascarpone cheese, parsley, and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish or dishes. Top with the smoked mozzarella cheese and Parmesan cheese. Cover the dish or dishes with foil and bake for 20 minutes, then remove the foil and bake uncovered until the sauce bubbles and the cheeses on top melt, about 10 minutes longer.

Nettle Risotto

Nettle Risotto

A good use of cooked stinging nettles is in risotto. Blanched, nettles will keep their emerald loveliness even after a good 15 minutes of cooking, which makes this risotto visually stunning.

The dish itself is pretty simple: Risotto rice, cooked nettles, butter, shallot, garlic, a little pecorino cheese and beef stock. The basic structure of this risotto holds with all sorts of variations. You could use a different grated cheese, such as parmigiano or a Greek mizithra. You can use onions instead of shallots. You can switch out the nettles for spinach or any other delicate-leafed green (orach, chard or herbs work well). You can even use vegetable or chicken stock if you must, although the flavor will not be the same.

One thing you cannot switch out, however, is the rice. You absolutely must use short-grain rice to make risotto — long grain rice lacks the particular starch that sloughs off with constant stirring, and without it, you have no creaminess. No creaminess, no risotto. You can buy risotto rice in many supermarkets.

This recipe serves two as a main course, or four as an appetizer. It can be doubled.

1 C. risotto rice
1 C. cooked, drained nettles or spinach (see below)
2-3 T. unsalted butter
2-3 T. grated pecorino cheese
1 large shallot, minced
3 minced garlic cloves
4 C. beef stock
Salt

Depending what variety your nettles are, you will need four or five big tong-fulls of fresh nettles to get your cup of cooked nettles. Regular nettles (urtica dioica) are more substantial than their daintier cousins, the dwarf nettle (urtica urens) and retain more of their volume when cooked. I say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. Get a large pot of water boiling and add a handful of salt. Grab the nettles with tongs and put them into the boiling water. Stir around and boil for 1-2 minutes for dwarf nettles, about 5 minutes for regular nettles. Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. Once they are cool, put them in a colander to drain. Get a cloth towel, like a tea towel, and put the nettles in it. Wrap one end of the towel one way, then the other end of the towel the other (like a candy wrapper) and squeeze out as much moisture as you can. Chop the nettles finely — don’t use a food processor or you will get a mush. The finer you chop, the smoother your risotto will be. Remove any stray stems. To make the risotto, heat 2 T. butter in a large saucier or heavy pot set on medium-high. Wait until the butter stops frothing and add the shallot. Cook for 2-3 minutes, stirring often. Add the garlic and the rice and stir to combine. Stirring constantly, cooked everything for a minute or so or until all the rice is well coated with butter. Add 1 tsp. salt and your first C. beef stock and turn the heat to high. Stir it into the rice. When it starts boiling strongly, turn the heat down to medium and stir often, at least every minute or so, until the rice absorbs the stock. Repeat with a second C. stock. When the second C. is absorbed, add the nettles and the third C. stock. Stir well to combine. Keep stirring constantly now to develop the creaminess in the risotto, and to distribute the nettles evenly. Let the stock absorb. Taste the risotto, and add salt if needed. It may need that fourth C. stock, as you want the dish to be loose, not firm. At any rate, you will need at least a little more stock to loosen the risotto for the cheese and the final T. butter, which you add now. Stir everything well and let the butter and cheese melt in the risotto for about 4 or 5 minutes, still stirring often. Serve at once. If you have leftovers, you can add the risotto to a beaten egg, form into patties or balls, roll in breadcrumbs and fry in olive oil. It is delicious.

Polenta Stir Fry

Polenta Stir Fry

 

1/2 to 3/4 log of pre-made polenta (cut into 1/4 inch thick slices — and use how much you want to use)

1 large tomato

1 large zucchini

1 large red onion

Olive oil

Balsamic Vinegar

Raspberry jam

Honey (if you don’t eat honey, use a bit of your favorite sweetener)

Ground black pepper

 

Chop the onion, zucchini, and tomato into large chunks. Cut polenta into slices. Heat oil in a wok or large fry pan until hot. Throw in the rounds of polenta into the pan and carefully cook (they get soft — so flip them gently) until lightly browned on each side. In another, smaller pan, throw in the onion and zucchini. Cook until just soft, but not mushy. You want a slight bit of crispness. Once veggies are soft, turn off heat and throw in tomato. Mix together until warmed. Divide veggies onto two plates and top with equal rounds of polenta. Mix the balsamic vinegar, raspberry jam, and a bit of honey to taste to create a thin, sweet sauce. Drizzle sauce over each dish. Top with pepper to taste.

Meat-Free Lasagna Soup

Meat-Free Lasagna Soup

1 T. of olive oil

1 large red onion, chopped

1 large bell pepper, chopped

4 large garlic cloves, minced

8 large button mushrooms, chopped

A pinch of sea salt

A pinch of black pepper

A pinch of dried oregano

A pinch of dried basil

1 – 28 ounce can of crushed tomatoes

1 – 16 ounce can of tomato sauce

1/2 a carton of vegetable broth

8 ounces of fusilli pasta

Mozzarella, cubed

Parmesan cheese, shredded

 

In a large stockpot sauté onion, green pepper, mushrooms and garlic until tender with sea salt, black pepper, oregano and basil. Add tomatoes, tomato sauce and broth and stir. Cook for at least 1 hour. (I like soup that cooks for a while. It makes the flavors come together.) Add pasta and cook until tender. Put several cubes of mozzarella on the bottom of your bowl and top with soup. Then add Parmesan to the top of the soup.

Ravioli Skillet Lasagna

Ravioli Skillet Lasagna

 

2 C. purchased pasta sauce

1/3 C. water

1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli

1 egg, lightly beaten

1 15-ounce carton ricotta cheese

1/4 C. grated Romano or Parmesan cheese

1 10-ounce package frozen chopped spinach, thawed and well drained

Grated Romano or Parmesan cheese

 

In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 C. Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese.

Gillian McK Chickpea Burgers

Gillian McK Chickpea Burgers

410g tin chickpeas, drained and rinsed

410g tin red kidney beans, drained and rinsed

1 carrot, trimmed, peeled and finely grated

1 small onion, peeled and finely grated

50g sunflower seeds

2 tbsp tahini, drained of any excess oil before measuring

1 garlic clove, peeled and chopped

1 handful chopped fresh coriander

1 tbsp wheat-free vegetable bouillon powder

Method

 

Preheat oven to 220°C/Gas 7.  Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.  Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.  Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.  Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice

 

Yield:

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Fiddlehead Fern and Mushroom Soup

Fiddlehead Fern and Mushroom Soup

fern5 C. low- sodium chicken stock

2 C. cleaned fiddlehead ferns, large ones cut in half

2 C. crimini mushrooms, thinly sliced

1 T. olive oil

2 large long white or Yukon gold potatoes, peeled and cubed into small bite sized pieces

1/2 C. sweet onion, finely diced

2 sprigs fresh thyme, or 1/2 tsp. dried

2 cloves garlic, minced

1 T. fresh lemon juice

Salt and pepper

 

Bring the stock to a boil in a soup kettle. Add the potatoes, onion and thyme. Cook on a low boil, covered until the potatoes are very, very tender Рthis takes me from 20 to 25 minutes. While doing that, in a large skillet, saut̩ the sliced mushrooms, ferns and garlic in the olive oil with a generous sprinkle of salt and a few grinds of freshly ground black pepper for about 1 minute. Add two large spoons of stock, cover and simmer for 5 minutes. Uncover, stir and continue to cook for 5 more minutes. At this point, the mushrooms and ferns should be cooked. Add the lemon juice and taste for salt and pepper. Note: if not making a soup Рthis is a wonderful side dish as-is! Set aside until the potatoes are done. When the potatoes are very tender (at the point of mushy) take off the heat, remove the thyme stems if using fresh and allow to cool off for a few minutes. Carefully cream with the immersion blender (or do so in batches in a food processor). Avoid splashing the hot liquid on yourself! Add half the fern/mushroom mixture, and again with the immersion blender, whiz down into small pieces. Add the remaining fern/mushrooms, stir and taste for salt and pepper. This process will give you a creamy textured, full bodied yet low-fat soup. If cooled down too much, heat on low until just heated through and serve. Enjoy!

 

 

Yield:

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Butternut Squash Lasagna with Fresh Sage & Thyme

Butternut Squash Lasagna with Fresh Sage & Thyme

4 T. unsalted butter

2 1/2 C. diced yellow onion

2 lbs butternut squash, peeled, seeded and cut into 1/4 inch thick slices

1 3/4 C. vegetable broth

4 T. chopped fresh thyme, divided use

4 T. chopped fresh sage, divided use

2 15oz containers of ricotta

4 1/2 C. shredded mozzarella, divided use

1 C. shredded Parmesan, divided use

3 large eggs

3 biscotti cookies (not sweet ones, we used almond & walnut biscotti with a hint of anise flavoring)

Salt and pepper to taste

1 10oz package no-boil lasagna noodles

For béchamel:

2 T. butter

2 T. all-purpose flour

1 3/4 C. whole milk

Pinch of nutmeg

Salt and pepper to taste

Equipment: 9 x 13 inch baking dish

Preheat oven to 350 degrees F. Melt 4 T. butter in a large pot or dutch oven. Add onion and cook over medium heat until soft, about 10 minutes. Raise heat to high and continue to cook, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer to a bowl and set aside. In the same pot, add the sliced squash, vegetable broth, 3 T. of thyme and 3 T. sage. Bring to a boil, then reduce heat and simmer, stirring occasionally, until squash is tender, about 20 minutes.  While squash is cooking, in a medium bowl combine ricotta, 2 C. of mozzarella, 1/2 C. Parmesan and the remaining 1 T. thyme and 1 T. sage. Season with salt and pepper to taste. Add the eggs and mix well. Set aside. When squash is done, cool slightly and remove 3/4 C. of the excess liquid (1 C. if there is an excessive amount of liquid). Transfer to food processor. Break the biscotti in half and add to the processor. Blend until smooth, then season with salt and pepper to taste. Set aside. In a medium saucepan melt 2 T. butter over medium heat. Add 2 T. flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the sauce thickens slightly, whisking frequently. Whisk in the nutmeg. This sauce is called “béchamel” and it’s done when it coats the back of a spoon. (Make the bechamel just before assembling the lasagna, if it sits too long it will develop a skin). Now it is time to assemble the lasagna. Coat the bottom of your baking dish with 1/2 of the béchamel. Then layer the rest of the lasagna as follows:

1/3 of the ricotta mixture

Noodles (make sure they are not overlapping)

1/3 of the squash mixture

1/2 of the onions

1/3 of the remaining mozzarella

1/3 of the ricotta mixture

Noodles

1/3 of the squash mixture

1/2 of the onions

1/3 of the ricotta mixture

1/3 of the mozzarella

Rest of the béchamel

Noodles

Remaining squash mixture

Sprinkle the remaining mozzarella and Parmesan over the top. Cover with aluminum foil and bake at 350 degrees F for 40 minutes. Then remove the aluminum foil and bake for an additional 10 minutes, or until cheese is completely melted and starting to color a bit. Remove from oven and allow to rest for about 10 minutes.

Pizza Pinwheels

Pizza Pinwheels

 

1 can refrigerated Crescent Rolls

2 T. grated Parmesan Cheese

1/3 C. finely chopped Pepperoni

2 T. finely chopped Bell Pepper

½ C. shredded Italian Cheese Blend

½ C. Pizza Sauce

 

Heat oven to 350.  Spray cookie sheet with cooking spray.  Unroll dough and separate into 4 rectangles; firmly press perforations to seal.  Sprinkle Parmesan, pepperoni, bell pepper and cheese blend over each rectangle.  Starting with one short side, roll up each rectangle; press edge to seal.  With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.  Bake 13-17 minutes or until edges are golden brown.  Meanwhile, heat pizza sauce.  Remove pinwheels from cookie sheet and serve with warm sauce for dipping.

Chickpea and Kale Stir Fry

Chickpea and Kale Stir Fry

1chickpeastirfry-00523 can pre-cooked chickpeas/garbanzo beans

1 bunch Kale, tough stems removed and chopped

1/4 C. thinly sliced shallots

6 cloves garlic, thinly sliced

Red pepper flakes to taste

salt to taste

1 T. Olive oil

Juice and zest of 1 baby lemon

 

Drain and rinse the chickpeas. In a large non-stick pan, heat the olive oil and sauté the shallots and garlic till soft. Add salt and the chickpeas and sauté till the chickpeas turn golden and crusty, about 8-10 minutes. Add the red pepper and mix well. Add the kale and sauté for 2 minutes. Remove from the heat and add the lemon zest and lemon juice and mix well. Season with more salt if needed. Serve warm or at room temperature.

 

 

Yield:

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Carrot Soup

Carrot Soup

Pick the sweetest carrots you can find for this soup. Carrots with leafy tops are usually the freshest and best. This cream soup has a lovely orange color and is perfect to serve in any season with its refreshing tastes of lemon and cilantro. Serve it chilled in the summer with a garnish of sour cream or yogurt.

1 T. Olive oil
1 1/2 C. Chopped yellow onion
3 large Cloves of garlic, chopped
1 T. Dried basil or 1/4 C. chopped fresh
1 lb. Carrots, sliced thinly ( about 8 C. )
5 C. Water
Juice 1/2 Lemon
1 T. Tamari
Freshly Ground pepper
1 Anaheim Chili pepper, minced
2 T. Chopped Fresh cilantro
Fresh chopped fresh parsley or cilantro for garnish

Heat the oil in a heavy-bottomed soup pot. Add the onion and garlic, and cook over high heat for 3 or 4 minutes, stirring frequently. Add the basil and carrots, and continue to cook for 5 minutes. Add the water, cover the pot with a lid, reduce the heat, and simmer until the carrots are soft, 30 to 40 minutes. In a food processor, blend the carrots and cooking liquid until smooth. Return the soup to the stove. Add the lemon juice, tamari, and pepper to taste. Stir in the cilantro and the chili pepper. Simmer on low heat for 10 minutes. Garnish with chopped parsley or cilantro and serve immediately. If serving cold, transfer to a bowl, cover, and refrigerate for at least 4 hours. Variation: Instead of flavoring the soup with cilantro, lemon, and chili pepper, substitute 3 T. of juice from freshly grated ginger or 1/2 C. of fresh orange juice.

 

Black Bean Patties

Black Bean Patties

1 3/4 C. cooked black beans or 1 can (15 1/2 ounces) canned black beans, rinsed and drained

1/4 C. whole wheat couscous

2 T. whole wheat couscous

2 T. finely chopped onion

2 T. finely chopped parsley

1 egg

2 T. olive oil, preferably extra virgin, divided

1 1/2 tsp. salt-free seasoning blend

1/2 tsp. minced garlic

1/4 tsp. salt

Black Bean PattiesIn the bowl of a food processor fitted with a metal blade, combine the beans, couscous, onion, parsley, egg, 1 T. oil, seasoning blend, garlic, and salt. Process for about 1 minute. Scrape down the sides of the bowl. Process for about 30 seconds, or until the mixture comes together but is still coarse. Transfer to a bowl. Cover with plastic wrap and refrigerate for about 1 1/2 hours, or until firm enough to shape into patties. Shape the mixture into 8 patties. Heat a skillet or griddle over medium-high heat. Add the remaining 1 T. oil. Heat for 30 seconds. Place the patties in the pan. Cook for about 2 minutes, or until browned on the bottom. Flip and cook, reducing the heat slightly if the pan is too hot, for about 2 minutes, or until cooked through. Top with Salsa Fresca and a dab of sour cream or stir-fried onion and bell peppers.

 

Yield: 8 servings

Calories: 112

Fat: 4.5g

Fiber: 4g

 

 

Gillian McKeith’s Aduki Bean Casserole

Gillian McKeith’s Aduki Bean Casserole

1 C. aduki beans (soak for 2 hours before cooking)

1 vegetable stock cube

1 tbsp miso paste

2 carrots

1 small squash, roughly chopped

1 onion, peeled and sliced

1 handful chervil

1 handful sprouted seeds

1 head chicory

1 radish per chicory leaf

 

Use 1 C. aduki beans to 3 C. water. Add the veggie stock cube to the water, bring to the boil and simmer 30 minutes. (If you add a strip of the seaweed kombu to the stew, it adds lots of fantastic nutrients to your meal. Rinse one strip under water and add to stew. You don’t have to eat the seaweed to get the nutrients). Half way through the 30 minutes, add the squash. At the en of the 30 minutes, add the onion and carrots. Add the chervil and garnish with chicory, sprouted seeds and radishes.

 

 

Yield:

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Gillian McKeith’s Mung Bean Casserole

Gillian McKeith’s Mung Bean Casserole

1 C. mung beans

1 vegetable stock cube

2 carrots

1 onion

1 handful chervil

1 fennel

2 C. kale, steamed for 2-3 minutes

¼ tsp turmeric powder

½ tsp coriander powder

¼ tsp cumin powder

1 pinch salt

 

Use 1 C. mung beans to 3 C. water. Add the vegetable stock cube to the water, bring to the boil and simmer for 30 minutes. Add the turmeric, coriander and cumin. After 30 minutes, add the onion and carrots. Decorate with generous amounts of chervil and serve on bed of fennel, kale and sprouted seeds. Clover sprouts are great.

 

 

Yield:

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Gillian McKeith’s Mediterranean Sweet Potato Pizza

Gillian McKeith’s Mediterranean Sweet Potato Pizza

1 small can chopped tomatoes

1 small onion, peeled and finely chopped

1 garlic clove, peeled and crushed

1 tsp freeze-dried oregano or mixed herbs

2 tsp virgin olive oil

1 small red pepper and 1 small yellow pepper, deseeded and sliced

2 medium zucchini, trimmed and sliced

1 medium red onion, peeled and cut into wedges 50g pitted green or black olives fresh basil leaves, to garnish.

1 large sweet potato, peeled and cut into chunky pieces (about 400g prepared weight) 300g organic whole meal flour

2 tsp baking powder

1 good pinch herbal seasoning (optional)

65ml cold water mixed with 2 tbsp virgin olive oil

 

Place the tomatoes, onion, garlic and mixed herbs or oregano in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the onion is softened and the sauce is thickened, stirring regularly. Cool. While the tomato sauce is cooking, boil the sweet potato in a large pan of water for about 15 minutes until very soft. Drain well, return to the pan and mash with a potato masher until smooth. Set aside to cool. Preheat the oven to 200C/Gas Mark 6. Place 375g of the sweet potato in a large bowl. Add the flour, baking powder and seasoning. Stir in the water and oil mixture with a large spoon until the dough comes together it should be soft and spongy. Knead lightly to form into a large ball – adding a little extra flour if the mixture seems too sticky. Divide the dough into two equal balls and roll out on a lightly floured board into two circles around 2cm thick. Lift carefully onto two lightly oiled baking sheets. Brush lightly with oil. Spread one of the pizzas with half of the tomato mixture, leaving a 2cm gap around the edge. Top with half the peppers, zucchinis, onion and olives. Shake on some oregano. Place both pizzas in the oven, with the topped pizza above the plain base. Bake the topped pizza for around 25 minutes until well risen and lightly browned. Cook the plain base for 15 minutes until golden and cooked then remove and allow to cool. Serve the topped pizza hot garnished with oregano and lots of fresh, raw basil leaves, accompanied by a fresh, crunchy mixed salad. (Sometimes I toss over raw spinach leaves too). Spread the remaining tomato mixture over the plain base, top with reserved vegetables and olives, cover loosely in foil and freeze on the tray. The next day remove from tray and wrap tightly in foil. To cook, remove foil, place on a lightly oiled baking tray and bake from frozen in a preheated oven at 200C/Gas 6 for 15-18 minutes until hot.

 

 

Yield:

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Gillian McKeith’s Sweet Potato Shepherd’s Pie

Gillian McKeith’s Sweet Potato Shepherd’s Pie

2 tsp virgin olive oil

1 garlic clove. Peeled and cubed

1 onion, peeled and sliced

2 sticks celery, washed and sliced

1 bay leaf

1 small butternut squash, peeled, halved, deseeded and cut into small pieces

450ml vegetable stock (made with 1 vegetable stock cube or your own stock)

420g can ‘no added’ salt red kidney beans, rinsed in a colander under cold running water and drained

2 red or yellow peppers, washed, deseeded and sliced

4 tomatoes, washed and sliced in half

2 medium courgettes, sliced

1 broccoli head, finely chopped

3 medium carrots, sliced

2 tbsp finely chopped fresh parsley

1tsp arrowroot

4 sweet potatoes, steamed for 15 minutes until soft, and mashed

 

Heat a little water and the olive oil in a large saucepan. Add the garlic, onion, celery and bay leaf and simmer for approximately 3 minutes. Add the squash and heat for a further 3 minutes, stirring. Pour in the stock and bring to a boil over a medium heat. Simmer gently for 10 minutes, stirring occasionally. Add the kidney beans, peppers, tomatoes, courgettes, broccoli and carrots. Simmer for a further 5 minutes until the squash is just tender. Stir in the parsley. Add a little arrowroot to thicken.  Transfer into a baking dish, mix the sweet potato mash with a little of the cooking water and a dash of tamari sauce and add as a topping and bake for 15 minutes at 200 degrees C/400 degrees F/Gas 6. Just enough to set.

 

 

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Enchiladas Negras

Enchiladas Negras

2 lb. mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced

8 oz. fresh poblano chilies, rinsed, stemmed, seeded, and finely chopped (1 C. ), or 1 can (7 oz.) diced green chilies

1 onion (8 oz.), peeled and finely chopped

1 tsp. cumin seeds

1 1/2 C. vegetable broth

2 T. cornstarch

1 to 1 1/2 C. sour cream or Mexican crema

1 can (15 oz.) black beans, rinsed and drained

1 1/2 C. green salsa

1 can (10 oz.) red enchilada sauce

12 corn tortillas (6 1/2 to 7 in. wide)

1 1/2   shredded mild cheddar cheese (6 oz.)

1/2 C. diced cucumber (optional)

1/2 C. coarsely chopped fresh cilantro

Vinegared red onions (recipe follows)

 

In a 5- to 6-quart pan, combine mushrooms, poblano chilies, onion, cumin seeds, and 1/2 cup broth. Bring to a simmer over medium-high heat; cover, reduce heat, and simmer until vegetables are juicy and limp, 12 to 15 minutes. Uncover, increase heat to high, and stir often until vegetables are dry and beginning to brown, about 20 minutes.  In a bowl, blend cornstarch with the remaining 1 C. broth. Add 1/2 C. sour cream and whisk to blend. Add to mushroom mixture and stir until boiling, 1 to 3 minutes.  In a blender, whirl beans, salsa, and enchilada sauce.  Pour 1 1/2 C. bean sauce into a 9- by 13-inch baking dish. Stack 6 tortillas and cut in half. Lay 6 of the halves in casserole, straight edges against casserole sides, then overlap 3 whole tortillas to completely cover bottom. Scrape mushroom mixture onto tortillas and spread level. Fit straight edges of remaining tortilla halves against casserole sides, then overlap remaining whole tortillas to cover filling. Pour remaining black bean sauce over tortillas and spread to coat completely. Bake in a 350° oven until sauce is bubbling, 35 to 40 minutes (45 minutes if chilled).  Sprinkle with cheese and bake until melted, 3 to 5 minutes longer.  Remove casserole from oven and let stand 10 to 15 minutes. Top decoratively with cucumbers, if desired, and cilantro. Scatter about half the vinegared red onions over casserole; put remaining in a small bowl. Spoon remaining sour cream into a bowl. With a sharp knife, cut enchilada casserole into 6 or 9 rectangles; with a wide spatula, transfer portions to plates. Add more sour cream and vinegared onions to taste. Vinegared red onions: Peel and thinly slice 1 red onion (8 oz.). Separate rings and drop into a 10- to 12-inch frying pan. Add 3/4 C.  seasoned rice vinegar and bring to a boil over high heat, stirring occasionally, 2 to 3 minutes. Remove from heat and let stand until cool, stirring often. Serve, or cover and chill for up to 3 days. Lift from liquid to use. Makes about 1 C.

 

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Country Autumn Herb Soup

Country Autumn Herb Soup

1 lb. Spinach

4 T. Butter

2 cloves Garlic, minced

4 T. Flour

1/2 C. packed Basil, chopped

1/4 C. packed Flat Leaf Parsley, chopped

1/4 C. packed Chives, chopped

2 T. Mint, chopped

3 C. Chicken Stock

1 1/2 C. Cream or Half and Half

Salt and Pepper

 

Rinse spinach; do not dry.  Cook in large skillet (the liquid from rinsing should be enough to steam it), until it has wilted.  Turn with tongs or a couple of wooden spoons to ensure it wilts evenly.  Melt butter in large saucepan and sauté garlic for 1 to 2 minutes without browning.  Add flour and cook another 2 minutes while whisking.  Do not brown.  Add fresh herbs and chicken stock.  Stir to smooth out soup and cook over low heat for 5 to 10 minutes; return spinach to soup. Puree soup in processor and return to clean pan.  Add cream and heat through without boiling.  Season with salt and pepper to taste.

 

 

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Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

butternut-squash-soup2 T. butter or margarine

1 medium onion, chopped (1/2 C.)

1 butternut squash (2 lb), peeled, cubed

2 C. water

1/2 tsp. dried marjoram leaves

1/4 tsp. ground black pepper

1/8 tsp. ground red pepper (cayenne)

4 chicken bouillon cubes

1 package (8 oz) cream cheese, cubed

 

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.  In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.  Cover; cook on Low heat setting 6 to 8 hours.  In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese and whisk well. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

 

Yield: 6 servings

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Boo’s Butternut Squash Mac-n-Cheese

Boo’s Butternut Squash Mac-n-Cheese

1 lb. macaroni with ridges, such as tubettini or mini penne rigate

2 T. extra virgin olive oil (EVOO)

2 T. unsalted butter

2 T. chopped fresh thyme, plus a few sprigs for garnish

1/2 medium onion

3 T. all-purpose flour

2 C. chicken stock or broth

1 10oz box frozen cooked butternut squash, defrosted

1 C. cream or half-and-half

2 C. grated sharp cheddar cheese

1/2 C. grated Parmigiano-Reggiano

1/4 tsp. nutmeg

Fresh ground black pepper to taste

boo

Heat a pot of water to boil for the pasta. Salt the water, then add the pasta and cook al dente. While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the EVOO and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onions for a minute or 2, then add the flour and cook together for a minute or 2 more. Whisk in the stock, then add the butternut squash and cook until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt, nutmeg, and pepper. Taste to adjust seasonings. Drain the cooked pasta well and combine with the sauce.

 

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Sweet Onion and Gorgonzola Pizza

Sweet Onion and Gorgonzola Pizza

2 T. extra-virgin olive oil (approx)

2 large sweet onions, thinly sliced

1/4 C. granulated sugar

1/4 C. balsamic vinegar

1/4 tsp. salt

1 prepared pizza crust (12 inches/30 cm)

2 T. pine nuts

4 tsp. chopped fresh sage

8 oz gorgonzola cheese, crumbled

 

In large skillet, heat half of the oil over medium-high heat; cook onions, stirring occasionally, for 10 to 12 minutes or until starting to turn golden.  Add sugar and vinegar; cook over medium heat, stirring occasionally, for 20 minutes or until almost no liquid remains. Remove from heat; stir in salt. Let cool. Place pizza crust on baking sheet; brush with remaining oil. Spread onions over top; sprinkle with pine nuts, sage and cheese. Bake in 400°F (200°C) oven for 7 to 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.

 

 

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Falafel

Falafel

1 1/2 C. Chick Peas, cooked

1 Garlic Clove

1/4 C. Onion, chopped

1/4 C. Cilantro, chopped

3 T. Flour (I used whole wheat, but you could also use white flour)

1 tsp. Baking Powder

1/2 tsp. Cumin

Olive Oil

 

Place the first 7 ingredients in a food processor and puree. Make sure the mixture is thoroughly combined. Scrape down the sides of the mixture as needed.  With moist hands (so the mixture doesn’t stick to your hands) form patties with about 1 T. of the mixture and place on a plate while you form the remaining patties.  In a medium sauté pan, heat around 2 T. of oil over medium heat. You want the pan to have a thin coating of oil.  Add half of the patties to the pan and sauté for 4 minutes on each side or until golden (you may have to add a little more oil if your pan get too dry).  Remove the patties from the pan and place on a paper towel lined plate (to absorb any extra oil).  Cook the remaining patties.  Cool and serve with yogurt sauce.

 

Yogurt Tahini Sauce (Makes a little over 1/2 C.)

 

1/2 Yogurt

1 T. Lemon

1 T. Tahini (if your little one has a nut allergy, you could leave this out)

 

Place all the ingredients in a bowl and stir to combine.

 

 

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Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina

2 T. (1/4 stick) unsalted butter

1 small yellow onion, thinly sliced

1 tsp. caraway seeds

6 sage leaves, thinly sliced

4 C. (1/2 small head) shredded Savoy cabbage

2 T. plus 1/2 tsp. salt

1/4 tsp. freshly ground black pepper

12 ounces pizzoccheri (buckwheat noodles, see above; substitute fresh egg tagliatelle if unavailable)

1/2 lb. Fontina from Val d’Aosta, rind removed and cubed

1 C. freshly grated Parmigiano Reggiano

 

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until wilted, about 5 minutes. Stir in the caraway seeds and sage leaves, cook 1 more minute, and add the cabbage. Season with 1/2 tsp. of the salt and the pepper, and cook, stirring often, until the cabbage is limp and lightly browned in spots, about 10 minutes, adding a bit of water by the spoonful as needed to prevent the cabbage from burning or drying out.  Meanwhile, bring 4 quarts of water to a boil. Add the pizzoccheri and the remaining 2 T. of salt, and cook until al dente. Drain, reserving 1/2 C. of the cooking water.  Transfer the pizzoccheri to a deep serving bowl. Stir in the sautéed cabbage and onion, the reserved pasta cooking water, the Fontina, and the Parmigiano. Adjust the salt if necessary and serve hot.

 

 

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Dandelion Green Gumbo with Good Thyme Rice

Dandelion Green Gumbo with Good Thyme Rice

4 T. extra-virgin olive oil, divided

1 C. white rice, such as Carolina brand

6 C. chicken or vegetable stock

4 to 5 sprigs fresh thyme

2 T. butter

4 cloves garlic, finely chopped

3 to 4 ribs celery from the heart, chopped with greens

1 red bell pepper, chopped

1 large yellow onion, chopped

Salt and pepper

1 tsp. sweet paprika, 1/3 palm full

1 bay leaf, fresh or dried

3 T. all-purpose flour

1 bottle pale beer

3 to 6 tsp. hot sauce (recommended: Frank’s Red Hot) medium to spicy heat level

1 T. Worcestershire sauce, eyeball it

1 (15-oz.) can petite diced, crushed or stewed tomatoes

4 to 5 C., 2 bundles, dandelion greens, stemmed and chopped

1/4 tsp. grated nutmeg

2 tsp. lemon zest

2 scallions, finely chopped

 tm1401_gumbo1_lg

Heat a sauce pot over medium heat. Add 2 T. extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 C. stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender. Heat a soup pot over medium to medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, and 2 T. butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste. Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

 

 

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Stuffed Grape Leaves

Stuffed Grape Leaves

No Greek meze table is complete without dolmades, the family of stuffed vine or cabbage leaves and vegetables such as tomatoes, eggplants and zucchini. These popular rice-filled grape leaves, known as dolmades, are usually served at room temperature with lemon wedges or yogurt. One 8-ounce jar of grape leaves should provide enough for filling and lining the pan.

 

1 C. long-grain white rice, preferably basmati rice

1/4 C. currants

1/4 C. pine nuts, optional

3/4 C. olive oil

2 C. finely chopped yellow onions

1 tsp. salt, plus salt to taste

1 C. finely chopped green onions

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 C. peeled, seeded, chopped and drained tomatoes (fresh or canned), optional

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/4 C. chopped fresh mint or dill

3/4 C. hot water

Freshly ground pepper

36 grape leaves preserved in brine, plus grape leaves for lining pan, optional

2 C. boiling water

Fresh lemon juice, plus lemon wedges for serving

 

Place the rice in a bowl, add cold water to cover and let stand for 30 minutes. At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped. Drain the rice and currants and set aside. Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F. Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes. Set aside.

In a large sauté pan over medium heat, warm 1/2 C. of the olive oil. Add the yellow onion and the 1 tsp. salt and sauté until softened, about 5 minutes. Add the green onions and sauté until softened, about 5 minutes longer. Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes. Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes. Stir in the pine nuts, if using. Season to taste with salt and pepper. Let cool. Rinse the grape leaves in cool water and cut off the stems. Working in batches, lay them out on a table, shiny side down. Place a T.ful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up. Do not roll too tightly, as the rice will expand during cooking. Set aside, seam side down. When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using. Arrange the stuffed grape leaves in the pan, seam sides down. Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 C. olive oil around the leaves. Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes. Remove from the heat and remove the plate. Sprinkle with a little lemon juice, let cool, then serve with lemon wedges. Or cover and refrigerate for up to 2 days; bring to room temperature before serving.

 

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Swiss Chard Tart

Swiss Chard Tart

2 lb. Swiss chard, washed and spun dry

4 T. extra-virgin olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, thinly sliced

1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 C.

3 large eggs

Salt and freshly ground black pepper

1 C. freshly grated Parmigiano-Reggiano

1 C. bread crumbs

 

Preheat the oven to 350 degrees F. Bring 8 quarts water to a rolling boil and add 2 T. salt. Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside. In a 12-inch saucepan, heat 3 T. olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool. Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 T. of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine. Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 C. bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

 

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Mini Pepper Nachos with Corn, Black Beans and Avocado

Mini Pepper Nachos with Corn, Black Beans and Avocado

pepernachos2/3 cup corn (grilled, charred, fresh, thawed or canned)

2/3 cup black beans

2/3 cup pico de gallo or your favorite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.

 

Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.

 

Yield: 4 servings:

Calories: 382

Fat: 19g

Fiber: 10g

West African Groundnut Stew

West African Groundnut Stew

2 C. chopped onions

2 T. peanut or vegetable oil

½ tsp. cayenne or other ground dried chiles

1 tsp. pressed garlic cloves

2 C. chopped cabbage

3 C. cubed sweet potatoes (1-inch cubes)

3 C. tomato juice

1 C. apple or apricot juice

1 tsp. salt

1 tsp. grated peeled fresh ginger root

1 T. chopped fresh cilantro (optional)

2 chopped tomatoes

1 ½-2 C. chopped okra

½ C. natural peanut butter

 

Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

 

 

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Scrambled Egg Turnovers

Scrambled Egg Turnovers

eggover1 small zucchini, shredded

Salt and pepper

6 eggs

1/4 teaspoon dried oregano

2 tablespoons unsalted butter

2 ounce sheet puff pastry, thawed and halved lengthwise

1 1/2 cups shredded cheddar cheese

4 3/4-inch-thick tomato slices

 

Preheat the oven to 425 degrees. Place the zucchini in a bowl and season with salt; let stand for 5 minutes. Squeeze with paper towels to dry. In a medium bowl, beat together 5 eggs, the oregano and 1/2 teaspoon each salt and pepper. In a small bowl, beat together the remaining egg with 1 tablespoon water.   In a large nonstick skillet, melt the butter over medium heat. Pour in the oregano-egg mixture and scramble for 1 minute; transfer to a plate.   On a work surface, brush the edges of the puff pastry with some egg wash. Working with 1 piece at a time, arrange one-quarter of the scrambled eggs on one side of the pastry and top with one-quarter each of the zucchini and cheese, then 1 tomato slice. Fold over the pastry and press the edges to seal; transfer to a parchment-lined baking sheet and brush with more egg wash. Repeat with the remaining ingredients to make 3 more pastries.  Bake until the pastries are puffed and golden-brown, 20 to 25 minutes.

Spinach Filo Pie

Spinach Filo Pie

One of Greece’s best-known dishes, this pie can also be served as a side dish or in larger portions as a main dish. T. of the same mixture can be used to fill tiropetes, little triangles folded from 3-inch (7.5-cm) strips cut lengthwise from filo sheets and brushed with clarified butter; they bake in 10-15 minutes.

 

1 1/2 lb spinach

3 T. olive oil

1/2 C. chopped green onions

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/2 C. chopped fresh dill

3/4 lb feta cheese, crumbled

1 C. cottage cheese, if needed

3 eggs, lightly beaten

1 tsp. freshly grated nutmeg

18 sheets filo dough, thawed in the refrigerator if frozen

1/2 C. clarified unsalted butter, melted

 

Remove the stems from the spinach, chop the leaves coarsely and rinse well in several changes of water. Drain and set aside. In a large frying pan over medium heat, warm the olive oil. Add the green onions and sauté until tender, about 5 minutes. Transfer to a bowl. Add the spinach to the same pan and place over high heat. Cook, turning the spinach with tongs or a fork, until wilted, about 4 minutes. (The leaves will wilt in their own moisture.) Transfer to a sieve and drain well, pressing out the excess moisture with the back of a spoon. Chop the spinach coarsely. Add it to the green onions, then stir in the parsley, dill and feta cheese. If the feta is salty, add the cottage cheese to mellow the overall flavor. Add the eggs and nutmeg and stir well. Season to taste with salt and pepper. Set aside. Butter an 11-by-16-by-2 1/2-inch baking dish. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared dish and brush it lightly with the butter. Top with 8 more filo sheets, brushing each one with butter. Spread the spinach mixture evenly over the filo layers. Then top with the remaining 9 filo sheets, again brushing each sheet lightly with the butter, including the top sheet. Cover and refrigerate the pie for 30 minutes so the butter will set. Meanwhile, preheat an oven to 350 degrees F. Using a sharp knife, cut the pie into 16 equal pieces. Bake until golden brown, about 30 minutes. Remove from the oven and let stand for 5 minutes. Recut the pieces and serve hot.

 

 

 

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Roasted Red Pepper and Mushroom Soup

Roasted Red Pepper and Mushroom Soup

6 Red bell peppers, roasted

8 T. (1 stick) unsalted butter

2 large onion, chopped

2 cloves garlic, minced, or more if you think more is good

4 large carrots, peeled and chopped

1 large baking potato, peeled and chopped

2 firm, ripe pears, peeled and chopped.

6 or 7 large mushrooms, chopped

5 C. rich chicken stock

1 T. chopped fresh parsley

Salt and freshly ground pepper

Creme fraiche or sour cream and Fresh herb sprigs for garnish

 

Roast and peel peppers. Halve, seed, and chop flesh. Melt butter in a large pot; add onion and garlic and sauté for 10 minutes. Add carrots, potato, and red pepper; sauté 10 more minutes. Add pears, stock, parsley and mushrooms. Bring to a boil and simmer 20 minutes, until vegetables are just tender. Season with salt and pepper. Puree soup in batches in a food processor or blender. Return to the pot and heat through. Ladle into bowls and decoratively blat some sour cream or creme fraiche onto the top. Sprinkle with herbs

 

Green Chili and Tortilla Casserole

Green Chili and Tortilla Casserole

2 flour tortillas (approximately 6 inch diameter)

2 fresh green chili peppers

1 bell pepper

1/2 C. low fat or nonfat milk

1 oz. low fat or nonfat shredded cheddar cheese

1 tsp. dried parsley

4 oz. liquid egg whites

 

Preheat oven to 375 degrees F. Dice green chili pepper and bell pepper, set aside. Spray a casserole dish with cooking spray. Tear tortilla into bite-sized pieces and spread over the bottom of the casserole. Top with half of the chopped green chili and bell pepper, and half of the cheese. Repeat layering. Combine liquid egg whites, milk and parsley and gently pour over casserole. Bake uncovered for 30 minutes, or until knife inserted in the center comes out clean.

 

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G McK Chickpea Burgers

G McK Chickpea Burgers

410g tin chickpeas, drained and rinsed

410g tin red kidney beans, drained and rinsed

1 carrot, trimmed, peeled and finely grated

1 small onion, peeled and finely grated

50g sunflower seeds

2 tbsp tahini, drained of any excess oil before measuring

1 garlic clove, peeled and chopped

1 handful chopped fresh coriander

1 tbsp wheat-free vegetable bouillon powder

Method

 

Preheat oven to 220°C/Gas 7.  Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.  Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.  Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.  Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice

 

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Garlic Chives Bubble & Squeak

Garlic Chives Bubble & Squeak

2 C. cooked, mashed Potato

½ C. Cabbage or Kale, cut into fine slices

4 oz. Cheddar, grated

1 Egg, beaten

2 T. Garlic Chives, finely chopped

Nutmeg

Salt & Pepper

Flour, to coat

Light Olive Oil

2 Garlic Chive Flower Heads, optional, to garnish

 

Mix together potato, cabbage, cheese, egg, chives and nutmeg; season with salt and pepper to taste. Divide and shape into 8 patties. Chill for an hour in the refrigerator. Once cold, coat each patty in flour. Heat oil in a frying pan until quite hot. Gently lower patties into the oil and fry about 3 minutes on each side. Carefully remove from pan; patties are prone to fall apart. Drain on paper towels and serve hot scattered with chive flowers if available.

 

 

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Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

12 empanada shells

3 small tomatoes, chopped

6 oz. mozzarella cheese, diced

10 basil leaves, chiffonade [thinly sliced]

kosher salt and freshly ground black pepper to taste

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Form a ½-inch pleat by pinching together the side of the empanada shell. Fold the pleat over and press firmly against the edge of the dough. Continue to pleat and fold the empanada shell in this manner until it forms a basket shape.

HowtoShapetheCanastita

Place it on the baking sheet, covered with a slightly dampened dish towel. Repeat the shaping process with the rest of the empanada shells. Evenly divide half of the cheese cubes among the canastitas, followed by all of the chopped tomato and basil. Sprinkle a tiny pinch of salt and a grind of pepper over each canastita. Top the canastitas with the remaining cheese.  Bake in the oven for about 15 minutes or until the dough and cheese turn lightly golden brown. Allow the canastitas to cool for 5 minutes before serving. Tips: Roma tomatoes work well in this recipe because they’re not too juicy, but you can use any sort of flavorful garden tomato for the canastitas. You may want to deseed and/or drain the juice from the tomatoes once they’re chopped to keep the canastitas from getting too watery. Also, be generous with the filling — the ingredients cook down considerably in the oven.

capapp

 

 

Zuppa & White Beans

Zuppa & White Beans

1 lb dry white beans

1 med white onion, chopped

3 garlic cloves, crushed

salt

4 whole sage leaves

3/4 C. olive oil

2 celery stalks, chopped

2 carrots, chopped

1 med red onion, chopped

1 sprig rosemary, leaves chopped and stem discarded

3 T. tomato paste

1 bunch Swiss chard, washed, stems trimmed, chopped

1 head cabbage, shredded

Black pepper

 

Soak the beans overnight in water, enough to cover beans. Drain beans and place in a 6-8 qt pot with water to cover beans. Add white onion, garlic, salt and sage and boil for 30 min, until beans are tender. Drain the beans, reserving the cooking water. Puree half the beans in a food processor and add to the reserved water. To a hot skillet add 1/2 cup oil and saute celery, carrots, red onion, and rosemary for 5 min. Add tomato paste and 1 T water. Puree this mixture and add to the pureed beans. Add Swiss chard and cabbage and cook 30 min. Add the reserved whole beans, remainder of oil, and salt & pepper and cook for 20 more min.

 

 

from The Mediterranean Prescription

 

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