Meat Free – Page 6 – Kristen's Recipes

Baked Polenta with Braised Wild Mushrooms

February 29, 2016 Kristen

2 leeks, minced
4-6 shallots, minced
8 tsp. butter
1/2 tsp. salt
1 C. yellow cornmeal (fine or medium granulation)
2 C. cold water
2 C. milk
1/2 C. + 1/4 C. grated Parmesan cheese
Kosher salt and black pepper
1 lb. total wild mushrooms (a variety — pleurottes, shiitakes, portobellos, cepes, chanterelles)
1/2-1 tsp. minced garlic (to taste)
1/4 C. Madeira wine
1 C. chicken stock
1/4 tsp. chopped fresh thyme, or a pinch of dried thyme
1/4 tsp. chopped fresh sage, or a pinch of dried sage

To make the polenta: In a large sauce pan or stock pot, sautÃ© the leeks and shallots slowly in 2 tsp. butter (reserve the other 2 tsp. butter). When the leeks are soft and translucent, add the milk, 1 C. water, and 1/2 tsp. salt, and bring to a boil; while the milk is heating, combine in a bowl the remaining water and the cornmeal to make a very loose paste. When the milk boils, whisk in the cornmeal paste. Bring back to the boil, stirring rapidly to avoid lumps. Turn heat to low, and allow the polenta to simmer. Stir occasionally. After approximately 10 minutes, start to test the polenta by spooning a small amount onto a counter or plate. When cool, the polenta should be firm and set. Finish by stirring in 2 tsp. butter and 1/2 C. cheese. Pour into a lightly buttered mold or cake pan and allow to set. While the polenta is cooling, preheat the oven to 450Â°F. To make the braised mushrooms: Clean and slice the mushrooms. In a sautÃ© pan over medium heat, sautÃ© garlic in 2 tsp. butter. Add mushrooms and continue to cook until the mushrooms have become soft. Add Madeira and chicken stock, and cook until reduced to a light syrup; then add thyme and sage and finish with the remaining 2 tsp. butter. Season to taste with salt and pepper. To serve, cut polenta into 8 equal pieces, place on a buttered baking dish and top with the remaining 1/4 C. cheese. Bake for 15 minutes at 450Â°F. Serve polenta on warm plates, topped with the wild mushrooms. Garnish with a fresh thyme sprig.

Caramelized Shallot and Crispy Sage Macaroni and Cheese

February 18, 2016 Kristen

1 lb orecchiette pasta
2 T. olive oil
2 large shallots, chopped
2 cloves garlic, minced
5 T. butter
1/4 C. all-purpose flour
1 1/2 C. buttermilk
1 C. heavy cream
2 C. shredded sharp cheddar cheese
2 C. Gruyere cheese
1 tsp. kosher salt
1/4 C. chopped fresh sage

Cook the pasta according to package directions. Heat olive oil in a large pan over medium heat. Add the shallots and cook 15-17 minutes, stirring frequently until deep golden brown. Add the garlic and cook 1 additional minute. Set aside. Meanwhile, melt 4 T. of the butter in a saucepan over medium heat. Whisk in the flour until smooth and until mixture starts to brown, about 1 minute. Whisk in the buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheeses and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 T. butter in a small saucepan over medium heat. Add sage, sautÃ© 1 minute and turn off heat. Mix pasta, shallots, cheese sauce and sage in a large bowl and enjoy!

White Bean Soup with Red Pepper Coulis

February 16, 2016 Kristen

1 shallot
1 T. olive oil
1 can 15 oz white beans (450 gr)
1 C. chicken broth
1 tsp. thyme
Red Pepper Coulis

Chop shallot. Drain and rinse beans. Heat oil in medium sauce pan over medium heat. Add shallot and sautÃ© until transparent. Add beans, chicken stock and thyme, cover and simmer 10 minutes. Remove 1/4 C. of chicken stock and puree the rest, either in blender or with wand blender. Check for consistency, add as much of the removed stock as you like (or more) to get desired consistency. To serve: Ladle soup into bowls. Carefully drizzle 2 T. of Red Pepper Coulis in a pattern or all in the center and use a warm knife to draw a pattern. It should float on top of the soup. Serve.

Red Pepper Coulis

1 red pepper no need to peel
1 shallot, chopped
1/2 tsp. thyme
1 T. olive oil
1/3 C. chicken stock
1 T. tomato paste

Clean pepper and cut into big pieces. SautÃ© shallot in olive oil in a small saucepan until tender. Add pepper chunks, thyme and chicken stock. Cover, reduce heat and simmer until pepper is very tender, about 20 minutes. Remove from heat and puree, using as much chicken stock

Easy Asian Dumplings with Sesame Hoisin Dipping Sauce

January 13, 2016 Kristen

35 wonton wrappers
2 cups shredded carrots, roughly chopped
2 cups sliced, shittake mushrooms
4 cups shredded napa cabbage
1 large garlic clove (two if you love garlic like me!)
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons sirracha (or more, depending on your spice tolerance)
1 teaspoon hoisin
4 tablespoons olive oil

Hoisin Dipping Sauce
Â½ cup hoisin
2 teaspoons sesame oil
2 teaspoons sirracha

Garnish
Â½ teaspoon sesame seeds
1 green onion, sliced

In a large non-stick skillet, heat 1 tablespoon sesame oil over a medium-high heat. Add carrots, mushrooms, cabbage and garlic. Saute 2-3 minutes until veggies start to wilt. Add soy sauce, sirracha and hoisin. Once veggies are completely cooked, set aside to cool. For assembly: Place one heaping teaspoon of filling on the corner of wonton wrapper. Using water, wet the sides of the wrapper. Fold corner over to form a triangle. Seal edges, making sure there are no air bubbles. Fold corers over each other, use water to seal. Repeat for remaining filling. Working in two batches, heat a large non-stick skillet to a medium-high heat. Add 1 tablespoon of olive oil. Add dumplings, brown on both sides until crispy and golden. Once brown on both sides, add Â¼ cup of water. Cover and let set until water has evaporated, about 30 seconds to 1 minutes. Repeat with remaining batch. For the sauce: Combine all ingredients.

Minnesota Wild Rice Soup

December 3, 2015 Kristen

2 T. butter
3 carrots, finely diced (about 1 cup)
2 leeks, (white and light green part) finely diced. (about 2 1/2 cups)
2 stalks celery, finely diced (about 1 cup)
1/4 C. all-purpose flour
2 quarts chicken broth
3/4 C. wild rice
1/2 tsp. salt–or to your taste
3/4 C. hot cream (I used 1/4 cup, plus 2/4 C. 1% milk)
3 T. dry sherry
1/4 C. minced chives
3 T. parsley

Heat butter in a heavy soup pot over medium heat. Add the carrots, leeks, and celery and cook about 5 minutes, stirring occasionally. Reduce the heat to low and add the flour. Cook this for about 3 minutes, stirring constantly. Add the stock to the flour and vegetable mixture, slowly, whisking to avoid lumps. Bring the soup to a simmer and then add the wild rice and salt. Simmer for 45 minutes until the rice is tender, but still a little chewy. Add the heated cream, sherry, and chives. Season with salt, if necessary. Serve in bowls garnished with parsley.

Quesadillas with Roasted Poblanos & Onions (Rajas)

November 27, 2015 Kristen

2 small fresh poblano chiles
1/2 cup loosely packed fresh cilantro
1 Tbs. plus 2 tsp. vegetable oil
1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
Four 8-inch flour tortillas
2 cups grated Monterey Jack cheese (about 8 oz.)
1/2 cup sour cream

Roast the peppers: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don’t have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs). Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters. Slice the peppers into 1/4-inch-wide strips and put them in a small bowl. Put a baking sheet in the oven and heat the oven to 150Â°F (or its lowest setting).

Make the rajas: Heat 1 Tbs. of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

Make the quesadillas: Heat 1/2 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.

Millet Chili

October 7, 2015 Kristen

1 tablespoon olive oil
1 large white onion, diced
1 green bell pepper, diced
4 cloves of garlic, finely chopped
1 jalapeÃ±o pepper, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon cumin
1 (15 ounce) can of corn kernels
1 (15 ounce) can dark kidney beans
1 (15 ounce) can light kidney beans
2 (15 ounce) cans of vegetable broth
1 cup millet
1 (6 ounce) can tomato paste
1 (15 ounce) can diced tomatoes
Optional: Shredded cheddar cheese and sour cream as garnish

Warm olive oil in large saucepan. SautÃ© onions, peppers, garlic, salt, and pepper for 4-5 minutes until the onions become translucent. Add in corn, beans, broth, spices, and bring to a low boil. Add millet and stir. Cover, reduce heat to medium low and simmer for 30 minutes. Remove lid, add diced tomatoes and tomato paste, and stir. Chili is ready to serve, but additional simmering will improve flavor. Serve with shredded cheddar or sour cream on top.

Yield: 8 servings
Calories: 210
Fat: 2.5g
Fiber: 7g

Heirloom Tomato and Goat Cheese Tartlet

October 6, 2015 Kristen

Black-Pepper Crusts (recipe follows)
Pesto (recipe follows, or use your favorite)
3 cups heirloom tomatoes, cut in half
1 tsp. sea salt
1/2 tsp. ground black pepper
1 (4-ounce) package goat-cheese crumbles
Garnish: fresh oregano and micro basil

Preheat oven to 400Â°. Line a baking sheet with parchment paper, and place prepared Black-Pepper Tartlet Crusts on baking sheet. Spoon about 3 T. Pesto into bottom of each crust. Fill each tartlet with tomatoes, and season evenly with salt and pepper. Sprinkle cheese over tomatoes, and bake for 15 minutes, or until cheese is slightly browned. Garnish with oregano and micro basil, if desired. Serve immediately.

Black Pepper Tartlet Crusts

2 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup unsalted butter
3/4 cup sour cream

In the work bowl of a food processor, combine flour, salt, and pepper; pulse to combine. Add butter, and pulse until crumbled. Add sour cream, and pulse until mixture comes together. Remove mixture and form into a disk; wrap with plastic wrap, and refrigerate until firm, at least 2 hours. Preheat oven to 350Â°. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 6 (5-inch) rounds from dough. Place a round in bottom and up sides of each of 6 (4-inch) tartlet pans. Line tartlet crusts with parchment paper to cover bottoms and sides, and top with pie weights. Bake for 15 minutes. Remove from oven; cool slightly. Remove pie weights and parchment paper. Return to oven, and bake for an additional 10 minutes, or until lightly browned. Remove from oven, and cool.

Pesto

3 cups fresh basil leaves
3 T. fresh oregano leaves
3 T. fresh lemon juice
3 garlic cloves, peeled
1/4 cup grated fresh Asiago cheese
1/4 cup toasted pine nuts
1/2 tsp. coarse salt
1/2 tsp. ground black pepper
1/3 cup olive oil

In the work bowl of a food processor, combine basil, oregano, lemon juice, garlic, cheese, and pine nuts; pulse until smooth, scraping down sides of bowl as necessary. Add salt, pepper, and olive oil; pulse until smooth. Prepared pesto can be stored, refrigerated in an airtight container, for up to 3 days.

Butternut Squash Risotto with Balsamic Roasted Cauliflower and Brussels Sprouts

September 25, 2015 Kristen

1 head of cauliflower
2 pints of brussels sprouts
4 T. balsamic vinegar
1 T. olive oil
salt and pepper

4 1/2 cups chicken or vegetable broth
1 medium butternut squash, chopped into cubes
2 T. olive oil
3 T. butter (cut in two pieces)
3 cloves of garlic, minced
1 large yellow onion, chopped
1 1/2 cups arborio rice
1 cup dry white wine
Salt and pepper
1 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Cut cauliflower into bite sized florets and cut trimmed brussels sprouts in half. In a mixing bowl, toss the cauliflower and brussels sprouts with the balsamic vinegar, olive oil, salt and pepper. Roast on a foil-lined sheet pan for 20 minutes, stir the mixture, and then roast for another 10 minutes. While vegetables are roasting, bring 2 cups of broth to a boil in a large sauce pan. When boiling, put a steamer basket in the bottom and layer in the butternut squash cubes, cover and steam until fork tender, about five minutes. Mash or puree the butternut squash (I mashed this time and left some bite sized pieces but decided I prefer the smoother texture when I pureed the squash in the past). To the saucepan with the steaming liquid, add the remaining 2 1/2 cups of broth and squash. Simmer to warm on low heat. Meanwhile, in a large dutch oven or pot, heat olive oil and melt in half of the butter. When butter is melted, sautÃ© chopped onion and garlic, until the onions are translucent. Add the rice and stir until rice is translucent. Add the white wine and stir until evaporated. One cup at a time, add warm stock to rice pot. Deep stir until most recent cup of stock is absorbed, follow up with another ladleful until the rice is tender. Stir in remaining butter and half of the parmesan cheese before enjoying.

Spicy Potato Tagine with Preserved Lemon and Olives

September 5, 2015 Kristen

2 pounds red potatoes
1 small onion, grated and squeezed dry, plus 1 medium onion, thinly sliced
3 T. extra virgin olive oil
1/3 C. grated tomato (discard skin)
1/4 tsp. ground ginger
1/4 tsp. hot Hungarian paprika
Pinch of ground cumin
1 tsp. crushed garlic
1 bay leaf
1/4 fresh lemon
2 T. chopped flat-leaf parsley
2 T. chopped fresh cilantro
Salt
4 to 5 dry saffron threads, crumbled
24 juicy purple or tan olives
1/2 preserved lemon

Peel the potatoes and thickly slice into a bowl of cold water. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 C. hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon. To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard. Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don’t put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that’s placed over the burner) to distribute heat evenly.

Spinach and Cheese Strata

September 1, 2015 Kristen

3 T. unsalted butter
1Â½ C. onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
Â½ tsp. pepper, divided
Dash freshly grated nutmeg
8 C. cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 C.)
2 oz. finely grated Parmesan (about 2/3 C.)
9 large eggs
2Â¾ C. milk

Melt the butter in a medium skillet over medium heat. Add the onions to the pan and sautÃ© until soft, about 5 minutes. Add Â½ tsp. of the salt, Â¼ tsp. of the pepper, and the nutmeg, and continue to cook for 1 minute more. Stir in the spinach, remove from the heat and set aside. Butter the inside of a 2Â½-3 quart baking dish. Layer the bottom of the dish with one third of the bread cubes. Top with one third of the spinach mixture and one third of each of the cheeses. Repeat these layers twice more with the bread, spinach and cheese. In a medium bowl, combine the eggs, milk, the remaining Â½ tsp. of the salt and Â¼ tsp. of the pepper. Whisk together until blended. Pour the mixture evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350Ëš F. Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes. Let stand at least 5 minutes before serving.

Crunchy Black Bean Tacos

August 21, 2015 Kristen

2 C. black beans, cooked
Â½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 T. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 T. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once. Cook each taco for about 3 minutes per side until they are nicely browned and crispy. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesnâ€™t fall out. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream. Note: Corn tortillas are resilient to heat. Donâ€™t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

Mushroom and Brie Bisque with Puff Pastry Toppers

August 7, 2015 Kristen

1/4 Cup Shallots, minced
1 Package Mushrooms, chopped
2 T. Unsalted Butter
1/2 Cup Cooking Sherry
6 Cups Beef Broth
1 Pint Half and Half
1 Wedge of Brie, rind removed (about 6 oz.)
2 T. Cornstarch
2 T. Water
1/2 tsp. Cayenne Pepper
1/4 tsp. Nutmeg
1 Sheet Puff Pastry
1 Egg, beaten with 2 Tbsp. Water
Herbs de Provence

Preheat oven to 400. Line a baking sheet with parchment paper. Melt the butter in a large saucepan over medium heat. Add the shallots and mushrooms and cook until everything begins to soften. Add the sherry and beef broth and simmer for 10 minutes. In the meantime, cut the puff pastry into squares. Brush with egg/water mixture and sprinkle herbs de provence over the tops. Lay pastry squares on the baking sheet and bake for 12 minutes. Add the half and half and the brie to the soup and simmer, whisking until the cheese is completely melted. Mix cornstarch with water and whisk into the soup to thicken. Bring the soup to a soft rolling boil, then remove from heat and add the cayenne pepper and nutmeg.

Artichoke and Feta Puff Pastry Pizza

July 29, 2015 Kristen

1 sheet frozen puff pastry (half a 17.3oz box)
1/2 C drained oil-packed sun-dried tomatoes
1 jar (6oz) marinated artichoke hearts, drained
1 C (4oz) pre-crumbled feta cheese
1/3 C pre-chopped pecans or pine nuts (optional)
1 tsp chopped fresh oregano, or 1/2 tsp dried

Preheat oven to 400. Place the puff pastry on a baking sheet or pizza stone and let thaw while you prepare the toppings. Chop the sun-dried tomatoes and the artichoke hearts. Unfold the puff pastry and roll it out to an 8″ square or 8×10″ rectangle, using a rolling pin. Sprinkle on the feta cheese, followed by chopped tomatoes, artichokes, nuts, if using, and oregano. Bake until the pastry puffs up tall and is golden brown, 20-25 minutes. Remove the pan from the oven and immediately cut the pizza into squares, with a pizza cutter, and serve.

Guanajuato-style Enchiladas (Enchiladas del Portal)

June 24, 2015 Kristen

Guajillo salsa:
20 guajillo chiles
2 cloves garlic
1 tablespoon sea salt
Pinch of cumin seeds
Pinch of dried oregano

Enchiladas:
3 tablespoons canola oil
2 cups crumbled ranchero cheese or queso fresco
1 cup finely chopped onion
18 day-old corn tortillas

Garnish:
3 cups romaine lettuce, finely shredded
6 whole romaine lettuce leaves
3 cups potatoes, cooked and cut into small cubes
3 cups carrots, cooked and cut into small cubes
2 cups crumbled ranchero cheese or queso fresco

For the guajillo salsa: Clean each chile with a damp kitchen towel. Open each and remove the seeds and ribs. Dry roast the chiles in a skillet over medium heat, taking care not to burn them. Transfer the chiles to a saucepan of hot water and soak for 20 minutes. Transfer the chiles to a blender and reserve soaking water. Add the garlic, sea salt and cumin with some of the reserve water and blend to obtain a thick salsa. Set aside. For the enchiladas: Mix the crumbled cheese with the chopped onion and set aside. Heat the oil in a skillet. Take a tortilla, soak it in the guajillo salsa and place in the skillet, and fry each side for 10 seconds. Transfer the tortilla enchilada to a plate. Place 2 tablespoons of the onion and cheese mixture on the center of the tortilla, roll it and set aside in a warm tray. Continue this process with the remaining tortillas. To serve, place a large leaf of lettuce in the center of a plate. On the top of the lettuce, place diced potatoes and carrots alongside three enchiladas. Cover the enchiladas with shredded lettuce and crumbled ranchero cheese.

Spanakopita (Spinach Pies)

June 1, 2015 Kristen

5 tablespoons olive oil
1Â½ cups chopped green onions with some green
1 pound 9 ounces spinach leaves [about 2 bunches], washed, drained and shredded
1/3 cup coarsely chopped fresh dill (include some stalks)
salt
7 ounces feta, coarsely shredded
2 eggs, lightly beaten
freshly grated nutmeg
freshly ground black pepper

27 sheets of phyllo pastry* final dimensions 9×10 inches
olive oil, for brushing

To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and sautÃ© until softened. Add the spinach and a little salt, and cook, covered, until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Remove to a bowl to cool. Add the dill, feta, eggs, nutmeg and a few grinds of pepper. Mix thoroughly and taste a little for salt.

Preheat the oven to 350Â°F and grease a 12Â¾ x 8-inch baking dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. Now you will have to work quickly so that the pastry doesn’t dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay 1 phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with oil and repeat once more, so that you have 3 layers. Now dollop 2 heaped tablespoons of filling along one short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil. Make 8 more rolls in this way and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Bake for about 30 minutes or until golden. Cool a dash before serving, as these are best eaten warm.

*The dimensions of commercial phyllo vary from brand to brand, so you will need to work out the number of phyllo sheets you require in the beginning, according to the makers dimensions.

Apple & Cheddar Quiche

May 20, 2015 Kristen

2 large apples (cored and cut into bite sized chunks)
1 cup apple cider
4 strips bacon (cut into 1 inch pieces)
6 sheets phyllo (thawed as directed on package)
1/4 cup olive oil
1/2 teaspoon rosemary (chopped)
1 cup strong cheddar (grated)
4 eggs (lightly beaten)
1 cup half and half

Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 tablespoons. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F oven until golden brown and set in the center, about 25-45 minutes.

Spinach & Artichoke Wonderpot

May 16, 2015 Kristen

8 oz. mushrooms
1 (14 oz.) can artichoke hearts
4 cloves garlic
1 medium yellow onion
5 cups vegetable broth
2 T. olive oil
12 oz. fettuccine
1 tsp dried oregano
Â½ tsp dried thyme
Freshly cracked pepper (15-20 cranks)
4 oz. frozen cut spinach

Clean the mushrooms to remove any dirt or debris. Slice the mushrooms thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic if you don’t want large slices). Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper. Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is just simmering. Allow the pot to simmer, with the lid on, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Give the pot a stir every few minutes to prevent the pasta from sticking. Once the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Serve hot.

Cheddar and Chile Egg Casserole

April 4, 2015 Kristen

3 T. butter, melted
5 large eggs, beaten
1 cup cottage cheese
1/2 C. shredded cheddar cheese
1 4oz can diced green chiles
1/4 C. flour
1/2 tsp. baking powder
Salt

Preheat the oven to 350.

Brush an 8-inch square baking dish with 1 tablespoon butter and set aside. In a medium bowl, whisk together the eggs, chiles, flour, baking powder, 1/2 teaspoon salt and remaining butter. Pour into the prepared dish and bake until set, about 35 minutes.

Classic Cheese SoufflÃ©

March 24, 2015 Kristen

2 T. plain dried bread crumbs or freshly grated Parmesan cheese
4 T. butter or margarine
1/4 C all-purpose flour
1/4 tsp. salt
1/9 tsp. ground red pepper (cayenne)
1 1/2 C milk
8 ounces sharp cheddar cheese, shredded (2 cups)
5 large eggs, separated
1 large egg white

Preheat oven to 325. Grease 2-quart soufflÃ© dish; sprinkle evenly with bread crumbs. In heavy 3-quart saucepan, melt butter over low heat. Stir in flour and ground red pepper until blended; cook, stirring, 1 minute. With wire whisk, gradually whisk in milk. Cook, stirring constantly with wooden spoon, until mixture has thickened and boils. Stir in cheddar; cook, stirring, just until cheese has melted and sauce is smooth. Remove from heat. In small bowl, with wire whisk or fork, lightly beat egg yolks; gradually whisk in 1/2 cup hot cheese sauce. Gradually whisk egg-yolk mixture into cheese sauce in saucepan, stirring rapidly to prevent curdling. Set aside to cool. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into cool cheese mixture. Fold in remaining whites, just until blended. Pour mixture into prepared soufflÃ© dish. If desired, to create top-hat effect (center will rise higher than edge), with back of spoon, make 1″ deep indentation all around top of soufflÃ© mixture about 1″ from edge of dish. Bake until soufflÃ© has puffed, is golden brown, and knife inserted 1″ from edge comes out clean, 55-60 minutes. Serve hot.

Yellow Split Pea & Cumin Dal with Brown Rice

March 18, 2015 Kristen

2 cups Yellow Split Peas
6 cups water
Â½ tsp. Turmeric
2Â¼ tsp. Kosher Salt
3 Tbs. Organic Canola Oil
11/2 tsp. Cumin Seed
2 Yellow Onions, peeled, trimmed and finely chopped
Â¼ â€“ Â½ Cayenne Pepper, optional
4 Tbs. chopped Coriander (cilantro) Leaves, garnish

Pick over the peas for any debris, then rinse under cold running water, until the water runs clear. Place the drained peas on a large bowl and cover with cold water to 1â€ above the peas, soak for 1 hour. Drain the peas and place them in a large pot with the turmeric and water, bring to a boil, stirring occasionally to ensure that the peas donâ€™t stick to the pan or lump together. Reduce to a simmer and cook until soft, stirring occasionally to ensure that the peas donâ€™t stick to the pan. Once the peas are soft, whisk them with a wire whisk until the peas become a puree. Measure the puree, there should be 10 cups of the puree, if there is less than 10 cups, add water to increase the volume to 10 cups. In a frying pan heat the oil over medium high heat, add the cumin seed and stir until dark brown, about 10 seconds. Add the onions and fry, stirring continuously, until they turn dark brown, about 20 minutes. Add the cayenne pepper and pour into the split peas. Adjust the salt and serve with Brown Basmati rice (pg. 3), garnish with chopped coriander.

Instant Pot Creamy Spinach & Goat Cheese Frittata

March 10, 2015 Kristen

Instant Pot Creamy Spinach & Goat Cheese Frittata

8 large eggs

2 T. milk or water

Â½ tsp. fine sea salt

Â¼ tsp. ground black pepper

1 tsp. salted butter or ghee, for greasing

Â½ C. chopped baby spinach

Â½ C. diced white mushrooms

Â¼ C. diced tomato

1/4 C. crumbled goat cheese

1 C. water

Combine the eggs, milk, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also whisk the mixture in a large bowl if you do not have a blender. Use butter or ghee to grease a 7-inch baking dish that fits inside your electric pressure cooker. Layer the spinach, mushrooms, tomato, and goat cheese in the bottom of the dish. Pour the egg mixture on top. Cover the pan with foil and place on top of the trivet. Pour 1 C. water into the pressure cooker. Carefully lower the trivet and dish into the pot. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/- buttons until the display reads 30 minutes. When the cooker beeps to let you know itâ€™s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapesâ€”itâ€™s hot. Open the cooker and remove the frittata, then slice and serve warm. Note: Make the frittata ahead of time and reheat in the microwave for a quick breakfast in the morning. Store in the refrigerator for up to 6 days.Â You can change the vegetables, use a different cheese, add in cooked sausage or bacon.

Spinach & Wild Rice Casserole

February 25, 2015 Kristen

4 cups cooked wild rice
2 lbs. washed fresh spinach
4 eggs
2 big bunches green onions
1 tsp salt
1/2 tsp pepper
1/2 lb. cheese grated fine
4 T. butter
1 Cup sunflower seeds
4 T. chopped parsley
2 T. sesame seeds

Beat 4 eggs with salt, pepper, stir into rice. Stir in cheese and parsley. Tear stems .from spinach and chop these tough stems very fine. Fry them lightly with 2 big bunches of green onions chopped fine (including most of the green part). Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little. Then stir it all into the rice mix. Stir in some sunflower seeds. Taste for seasoning. Pack into 1 or 2 greased heavy casseroles. Top with toasted sesame seeds and 2 T. melted butter sprinkled around on top. Bake at 350 degrees for 35 minutes, uncovered. Goes well with sweet-baked squash, pumpkin or candied sweet potatoes.

Lucky 7 Onion Tart

February 19, 2015 Kristen

2 T. plus 2 tsp. Olive oil
4 Cloves Garlic, chopped
1/2 C. Sliced Green Onions
1 C. Shopped Shallots
2 1/4 C. Sliced Red Onion
2 1/4 C. Sliced Brown Onion
1 3/4 C. Cottage Cheese
4oz. Feta Cheese
1 tsp. Oregano
2 C. Leeks, sliced (white only)
1 1/2 C. Sifted Flour
1 T. Baking Poder
2 T. Finely chopped Chives
1/4 tsp. Salt
1/3 C. Butter, wrapped in plastic and frozen
1/2 C. Evaporated Milk
1 C. Shredded Mozzarella

Heat olive oil in large non-stick skillet and sautÃ© garlic, green onion, shallot, red onion, and brown onion over medium low heat about 30 minutes, stirring frequently. While onions are cooking, combine cottage and feta cheese and 1/2 tsp. Oregano in food processor and whirl until smooth. Wash leeks carefully and steam until tender. Drain on paper towels. Preheat oven to 425. To make crust combine flour, baking powder, chives, remaining oregano and salt in medium bowl. Grate frozen butter into flour mixture. Use a pastry blender to mix until the flour is the constancy of oatmeal. Make a well and pour in all milk at once. Mix dough with knife. It will be moist. Knead dough on lightly floured surface 8 to 10 times. Press dough into 10-12â€ pie plate. Cover with half the mozzarella. Pour in half the cottage/Feta mixture and remaining mozzarella. Spread cooked onions in the pie pan next. Cover with remaining cheese mixture. Arrange drained leeks over cheese. Bake 20-25 minutes or until crust is golden brown. Let stand 15 minutes before slicing.

Mediterranean Mushroom Tacos

February 18, 2015 Kristen

Mediterranean Mushroom Tacos

one 10 ounces package Crimini mushrooms

2 cloves garlic, minced or pressed using a garlic press

1 1/2 T. olive oil

1 tsp. ground turmeric

1 tsp. dried basil

1/2 tsp. cumin

1/2 tsp. cracked black pepper

1/4 tsp. salt

For tacos:

SautÃ©ed mushroom blend (ingredients above)

1 plum tomato, diced

1/2 cucumber, diced

1/3 C. tahini (sesame paste)

2 T. lemon juice

1 clove minced garlic

4 corn tacos

Wash mushrooms well and dice using a chefâ€™s knife. Heat 2 cloves minced garlic in 1 1/2 Tbsp. olive oil for one minute. Add mushrooms and sautÃ© until mushrooms are translucent, about 5 minutes. Add turmeric, basil, cumin, pepper and salt to mushrooms and sautÃ© an additional 1-2 minutes. Mix 1 clove minced garlic with lemon juice and tahini to form the tahini sauce. Heat corn tortillas in microwave for 15-20 seconds, until soft and pliable. Place 1/4 of the mushroom blend on each tortilla. Top with tomatoes, cucumbers and 1/4 of tahini sauce mixture.

Spicy Vegetable Soup

January 31, 2015 Kristen

1 1/2 cups sliced carrot
1 1/2 cups diced onion
5 garlic cloves, minced
6 cups broth (beef, chicken, or vegetable)
1/2 diced green cabbage
1 1/2 cups diced zucchini
1 16oz can of stewed tomatoes
1 8oz can diced tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
2 tsp. hot sauce (optional)

In large saucepan, sprayed with nonstick cooking spray, sautÃ© onions, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, stewed tomatoes, diced tomatoes, zucchini, basil, oregano and salt; bring to a boil, cover, lower heat and simmer, about 45 minutes or until carrots are tender. For a thicker texture, let cool and puree Â½ the pot, and for those who like a little sizzling flavor add some hot sauce, you wonâ€™t regret it. Serve hot. This soup can be frozen.

Tomato & Ricotta Tart

January 23, 2015 Kristen

1 pint Whole Milk Ricotta
2 Lemon Zest
1/2 cup Grated Parmesan
1 Egg, lightly beaten
1 teaspoon Kosher Salt
2 tablespoons Parsley, finely chopped
2 tablespoons Chives, finely chopped
1 sheet Puff Pastry
2-3 various Heirloom Tomatoes, sliced (room temperature)
1/2 cup Basil Leaves, torn
8 ounces Bacon (chopped)
Flakey Sea Salt
Olive Oil
Black Pepper, freshly cracked

Up to a day ahead of time, make the Ricotta mixture. The flavors will continue to blend and enhance the longer it sits. In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use. Preheat your oven to 400Â°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Next, spread the Ricotta filling out to all four edges in a nice even layer, leaving a 1-inch border of crust. Fold the edges in and using your thumb and forefinger, create fluted edges. Bake until golden brown and bubbly looking on top, 30-35 minutes. Be sure to achieve a nice deep golden crust so the middle and bottom arenâ€™t soggy! Meanwhile, preheat a skillet over medium-high heat. Add Bacon and sautÃ© until crisp. Remove to a paper towel lined plate and set aside. Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the cooked Bacon, torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Instant Pot Stovetop-Style Mac n Cheese

January 18, 2015 Kristen

Instant Pot Stovetop-Style Mac n Cheese

3 T. unsalted butter

1 medium onion, finely chopped (optional)

1 pound short pasta, such as shells or elbows

4 cups chicken or vegetable broth

2 tightly packed cups shredded Cheddar-jack-mozzarella cheese blend

11â„4 tightly packed cups shredded GruyeÌ€re, sharp Cheddar, or Gouda

1â„4 cup grated parmesan cheese 1â„2 cup whole milk

2 tsp. Dijon mustard (optional)

1â„2 tsp. freshly ground black pepper, plus more as needed

Fine sea salt

Pinch of paprika (optional)

Add the butter, onion (if using), pasta, and broth to the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 6 minutes. Release the pressure manually (be carefulâ€”it will sputter; cover the valve with a cloth to catch some of the mess).Â Open the lid and stir in all the cheese, the milk, mustard (if using), and 1â„2 tsp. pepper. Add salt to taste.Â Let the pasta stand in the cooker on the Keep Warm setting for 5 minutes to thicken slightly. Serve warm, with a sprinkle of extra pepper and the paprika, if desired.

Cookâ€™s Note:Â Bubbly Cheese-Topped Mac: If you like your mac â€™nâ€™ cheese full-on in the cheese department, transfer the finished dish to a buttered 2-quart casserole, preheat the broiler and cover the casserole with 4 thin slices sharp Cheddar, mozzarella, or a mix of the two. Place on the lower rack and broil until the cheese is bubbly and golden.

Craving a Golden Cracker: If youâ€™re in the crispy bread- crumb topping camp regarding your mac â€™nâ€™ cheese, this make-ahead is for you. Preheat the broiler. Combine 1 cup panko bread crumbs with 2 T. melted butter in a small bowl. Spread out on a sheet pan and broil until golden brown, 1 to 2 minutes. Let the crumbs cool completely, then use or store in an airtight container for up to 5 weeks. This topping is great sprinkled over mac â€™nâ€™ cheese but also on creamy beans or atop perfect soft-boiled eggs.

Grilled Portabellas with Couscous

January 9, 2015 Kristen

Light Cooking Tip: Healthy whole-grain foods tend to be slightly darker than their more processed counterparts; set them off with vivid color to increase appeal. Notes: Executive chef Michel Stroot at the Golden Door in Escondido, California, fills grilled portabella mushrooms with whole-wheat couscous and rings them with bright red and yellow bell pepper sauces (you can use just one color if you like). He tops them with grilled asparagus; green onions work well in the winter.

4 portabella mushroom caps (4 to 5 in. wide, 4 to 6 oz. each)
8 green onions
2 tablespoons olive oil
2 teaspoons lemon juice
4 teaspoons balsamic vinegar
1/4 teaspoon fresh-ground pepper
3/4 cup vegetable stock (or used canned broth)
1/2 cup whole-wheat couscous
2 tablespoons minced parsley or fresh basil leaves
About 1 cup pepper coulis
Salt

Trim off and discard any stems from mushroom caps; gently rinse caps and drain well. Rinse green onions; trim off and discard ends. In a small bowl, mix olive oil and lemon juice. Brush smooth sides of mushroom caps and the green onions with oil mixture. Lay mushrooms, smooth side down, and green onions on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid if using a gas barbecue. Turn onions as needed until lightly browned on all sides, 2 to 3 minutes total. With tongs, transfer to a plate. Cook mushrooms without turning until they are limp and begin to release their juices, 3 to 5 minutes. With a wide spatula, transfer, smooth side down, to a 9- by 13-inch baking pan. Drizzle mushrooms evenly with vinegar and sprinkle with pepper. Add 1/4 cup vegetable stock to pan. Cover and bake in a 300Â° regular or convection oven until hot, 5 to 10 minutes. Meanwhile, in a 1- to 2-quart pan over high heat, bring remaining 1/2 cup stock to a boil. Stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork. If it seems too dry, stir in 3 to 5 tablespoons liquid from mushroom caps. Stir in parsley. Set mushrooms, smooth side down, on plates. Top equally with couscous. Spoon pepper coulis equally around mushrooms and garnish with green onions. Add salt to taste.

Yield: 4 servings
Calories: 220
Fat: 8.4g
Fiber: 4.5g

Egg & Vegetable Wrap

January 7, 2015 Kristen

Light cooking tip: Cook vegetables briefly, to keep them crisp, and combine many for a variety of flavors and textures. Use refrigerated egg substitute or all egg whites instead of whole eggs to cut saturated fat in scrambles. Notes: This colorful wrap from executive chef Guido Ulmann at the Hilton Hawaiian Village Beach Resort & Spa in Honolulu makes a great brunch, lunch, or light supper entrÃ©e. He uses red or green tortillas, but any kind of the same size will do.

8 ounces firm tofu
2 Roma tomatoes (6 oz. total)
1 tablespoon olive oil
1 cup thinly slivered zucchini (1/4 in. by 3 in.)
1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
1 cup thinly sliced green onions
1 cup thinly sliced spinach leaves
1 tablespoon thinly sliced fresh basil leaves
1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites
Salt and pepper
4 flour tortillas (10 in. wide; see notes)
2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
1/2 to 1 cup marinara sauce, purchased or homemade, heated

Rinse tofu and cut into 1/2-inch cubes; drain well and gently pat dry. Rinse and core tomatoes; halve lengthwise, then slice lengthwise. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add oil, zucchini, and bell pepper; stir often for 1 minute. Add tofu and tomatoes and stir until hot, 1 to 2 minutes. Add green onions, spinach, and basil; stir until wilted, about 1 minute. Add egg product and stir just until softly set, about 1 minute. Remove from heat and add salt and pepper to taste. Meanwhile, wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until steaming, 30 to 45 seconds. Spoon a fourth of the vegetable-egg mixture along one side of each tortilla, about 1 inch from front and to within 1 inch of side edges. Fold front edge over filling, then roll up tightly like a burrito. Cut each wrap in half diagonally or into fourths and set on a dinner plate. Garnish with salad greens and hot marinara sauce, or offer sauce to add to taste.

Yield: 4 servings
Calories: 391
Fat: 14g
Fiber: 4.5g

Tangy Tomato Soup with Tarragon Croutons

December 27, 2014 Kristen

4 pounds tomatoes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
3 thyme sprigs
1 bay leaf
2 cups chicken stock or low-sodium broth
Pinch of sugar
Salt and freshly ground pepper
4 crustless slices of peasant bread (3/4 inch thick), cut into cubes
1/4 cup chopped tarragon
1/2 cup heavy cream

Preheat the oven to 350Â°. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel. Halve the tomatoes crosswise. Set a strainer over a medium bowl. Scoop the seeds from the tomato halves into the strainer and press to extract the juices. Coarsely chop the tomatoes and add them to the bowl; discard the seeds. In a large saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion, carrot, celery, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat until the tomatoes are completely broken down, about 20 minutes. Meanwhile, in a medium bowl, toss the bread cubes with the remaining 1/4 cup of olive oil and the tarragon and season lightly with salt and pepper. Spread the bread cubes on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp. Using a slotted spoon, transfer the solids from the saucepan to a blender. Discard the thyme sprigs and bay leaf. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt and pepper. Serve the soup with the croutons on the side. Alternatively, serve the soup lightly chilled. Make Ahead The soup can be refrigerated overnight and the croutons can be stored in an airtight container for up to 2 days

Fava (PurÃ©ed Yellow Split Peas)

December 8, 2014 Kristen

Fava is an easy dish to make and its bright yellow color is a pretty addition to any table. It can be served as an appetizer, meze, or a side dish. Fava goes particularly well with dark leafy greens, salty dishes, and fish. Look for the peas at a Greek grocer, or try an Indian market and look for yellow daal (moong).

1 lb 2 oz yellow split peas

1 small red onion, peeled

2 garlic cloves, peeled

About 1 1/2 teaspoons salt

olive oil for serving

1 large red onion, sliced, for serving

handful of capers with leaves for serving

Rinse the fava, then put into a pot and cover with cold water. Bring to a boil. Drain and give the fava a shower in a colander. Rinse out the pot, put the fava back in and add four cups of hot water. Bring to a boil, add the whole onion and garlic and simmer, partly covered, for about 30 minutes. Remove the lid and simmer over low heat, stirring from time to time, for about 30 minutes more or until all the water has been absorbed and it starts glooping on the surface. Stir in the salt to taste. Discard the onion and garlic cloves, and pulse the fava, with a hand-held blender if you have one, or in a food processor until smooth like soft mashed potato–much will have collapsed on its own and it may not even be necessary to purÃ©e. Leave it to sit for a bit, then spoon into a serving dish. Drizzle a good amount of olive oil over the top. Serve warm with the onion slices, capers, and a grinding of pepper. Note: If you have made it beforehand, you will need to add some water and beat it to thin out again to a soft creamy mash, as it will have set in a clump.

Classic Cheese Soufflé

November 29, 2014 Kristen

Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Sugar, used in sweet soufflés, also strengthens the bubbles. Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles. Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé. Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal. Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

1/4 cup (1/8 lb.) butter

1/4 cup all-purpose

1 1/4 cups milk

1/4 teaspoon cayenne

1/4 teaspoon salt

1 1/2 cups shredded sharp cheddar, pepper jack, or Gruyère cheese (6 oz.)

6 large eggs, separated

1/4 teaspoon cream of tartar

Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape the batter into the prepared soufflé dish (or dishes). If the dish is more than 3/4 full, use foil collar (see “Crowning Glory,” below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

Caramelized Shallot and Crispy Sage Macaroni and Cheese

October 26, 2014 Kristen

1 pound orecchiette pasta
2 tablespoons olive oil
2 cups chopped shallots
2 cloves garlic, minced
5 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups buttermilk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 cups shredded gruyere cheese
1 teaspoon salt
1/4 cup chopped fresh sage

Prepare pasta according to package directions. Briefly, bring a large pot of water to a boil over high heat. Add pasta and cook 10 to 15 minutes, or until tender and drain. Heat olive oil over medium heat in a large pan. Add shallots and cook 15 to 17 minutes, stirring frequently, or until caramelized. Add garlic and sautÃ© one additional minute. Meanwhile, melt 4 tablespoons butter in a saucepan over medium heat. Whisk in flour until smooth and cook one minute or until mixture starts to brown. Whisk in buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheddar cheese, gruyere cheese, and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 tablespoon butter in a small pan over medium heat. Add sage and turn off heat. Mix orecchiette pasta, caramelized shallots, cheese sauce, and crispy sage in a large bowl until well combined.

Yield: 8 servings
Calories: 685
Fat: 41g
Fiber: 2g

Mac nâ€™ Cheese with Mushrooms and Broccoli Rabe

October 25, 2014 Kristen

2 T. Extra virgin olive oil
8 oz. Shitake mushrooms, stems removed, sliced thin
8 oz. Cremini or button mushrooms, stems removed, sliced thin
salt and pepper to taste
8 oz. Broccoli rabe, stems removed, cut into bite sized pieces
1 lb. Orecchiette pasta
1/3 cup butter
1/3 cup flour
3 cups milk
Pinch nutmeg
Pinch cayenne
1/2 lb. Gruyere cheese, grated
1/2 lb. Sharp cheddar cheese, grated

Topping:
1/2 cup Panko bread crumbs
salt and pepper to taste
1 T. dried herbs (thyme, parsley, oregano, etc.)
2 T. butter, melted

Preheat oven to 350. Heat a sautÃ© pan with olive oil. Add mushrooms to sautÃ© pan and season with salt and pepper. SautÃ© until softened and brown in color. Meanwhile, bring a large pot of salted water to a boil. Blanche broccoli rabe in water until just tender. Remove from water and add to mushroom sautÃ©. SautÃ© for another 3-4 minutes. Set mixture aside. Bring salted water back up to a boil and cook pasta until al dente. Set aside. In a large stock pot, melt butter on medium heat, then whisk in flour to make a roux. Be sure to cook the mixture a couple minutes to get rid of the raw flour taste. Whisk in milk and stir until it comes to a boil. Once boiling, add nutmeg, cayenne, salt, pepper and cheeses. Stir until the cheese is melted. Add mushrooms, broccoli rabe and orecchiette to cheese sauce â€“ mix well to combine, coating the pasta and vegetables with the sauce. Pour into a deep casserole dish. Prepare the topping: Combine panko, salt, pepper and dried herbs to taste. Melt butter and mix into crumbs with a fork. Sprinkle the topping over the mac nâ€™ cheese. Bake at 350 for 15 minutes until bubbly. After 15 minutes, put the casserole dish on a medium broil to evenly brown the top.

No Boil Mac & Cheese

October 23, 2014 Kristen

1/2 C. (1 stick) unsalted butter, divided
1/4 C. all-purpose flour
3 C. whole milk
1 T. kosher salt plus more
1/2 tsp. freshly ground black pepper plus more
1 pound elbow macaroni (or other small pasta like orecchiette)
2 C. shredded cheddar, divided
2 garlic cloves, chopped
1 C. panko (Japanese breadcrumbs)
2 T. chopped flat-leaf parsley

Preheat oven to 400Â°. Melt 1/4 C. of the butter in a large saucepan over medium-high heat. Add flour and cook, whisking constantly, for 1 minute. Whisk in milk and 3 C. water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 T. salt and 1/2 tsp. pepper. Remove sauce from heat.

Toss pasta and 1 1/2 C. cheese in a 13 x 9 x 2-inch or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes. Meanwhile, melt remaining 1/4 C. butter in a large skillet over medium heat (at this point, I sautÃ©ed about 1/4 C. chopped pancetta for a few minutes before adding the remaining ingredients). Add garlic, panko, and parsley and toss to combine. Season with salt and pepper. Remove foil from dish. Sprinkle with remaining 1/2 C. cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

Zesty Vegetable Lasagna

October 8, 2014 Kristen

2 1/2 cup ricotta cheese

1 cup Pecorino Romano cheese,Â grated

3 clove garlic,Â finely chopped

1 tablespoon dried oregano

1 tablespoon dried basil

1 large egg

1 teaspoon (each) salt, pepper, crushed red pepper

2 tablespoon extra-virgin olive oil

1 pound Cremini mushrooms,Â roughly chopped

1 large onion,Â peeled and sliced 1/4-inch thick

2 (each) red and yellow bell peppers,Â seeded and sliced into 1/4-inch-thick strips

12 ounce fresh baby spinach

4 1/2 cup marinara sauce

1 pound no-boil lasagna noodles,Â such as Barilla

1 1/2 pound fresh mozzarella cheese,Â sliced 1/4-inch thick

Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about 2 minutes. Set aside. Assemble the lasagna: Heat oven to 350 degrees F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about 1 hour, 20 minutes. Let the lasagna cool slightly before serving.

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down CakeÂ

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake.Â

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Three Cheese Tortellini with Dandelion Pesto

October 5, 2014 Kristen

6 ounces dandelion greens, rinsed, chopped and spun dry in a salad spinner
Â¼ cup pine nuts
Â½ cup grated Parmesan and Romano cheese
1 tablespoon chopped garlic
1 teaspoon kosher salt
1 cup extra virgin olive oil
1 package Buitoni three cheese tortellini

In a food processor, process dandelion greens, pine nuts, grated cheese, chopped garlic and kosher salt until the greens are finely chopped. Slowly drizzle the olive oil into the food processor while running, stopping to scrape down the sides and process again until the mixture reaches the consistency of pesto. Place pesto in bowl and refrigerate until ready to use. Boil tortellini according to package directions and drain pot. Add enough pesto to hot pasta in pot to thoroughly coat pasta and toss. Transfer to serving bowl and serve while hot. Remaining pesto can be refrigerated for up to a week and used in other dishes.

Israeli Couscous with Butternut Squash and Preserved Lemons

September 23, 2014 Kristen

1 1/2-pounds (700 g) butternut squash, peeled and seeded
3 T. olive oil
Salt
1 large onion, peeled and minced
1 3/4 C. (280 g) Israeli couscous, or Italian pepe-style pasta
1 small cinnamon stick
1 preserved lemon
1/2 C. (60 g) golden raisins
1/4 C. (30 g) dried cherries or cranberries, coarsely chopped (optional)
1/4 tsp. ground cinnamon
1 C. (60 g) chopped flat-leaf parsley
2/3 C. pine nuts, toasted (see Note)

Preheat the oven to 475F (245C). Cut the squash into 1/4-inch (1 cm) cubes and toss them with 1 T. of olive oil and a seasoning of salt in a large baking dish or pan. Cook on the upper rack of the oven until the squash is just tender, about 15 minutes. (Donâ€™t overcook.) While the squash is cooking, heat the remaining 2 T. of olive oil in a skillet and cook the onions over medium-high heat with a bit of salt until translucent. As the squash and onions are finished, scrape them into a large bowl. Bring a large pot of salted water to a boil and cook the Israeli couscous with the cinnamon stick until tender, about 10 minutes. While the couscous cooks, cut the preserved lemon in quarters and scoop of the insides, which you should reserve. Dice the lemon into 1/4-inch (1 cm) cubes, add them to the squash, then press the reserved flesh through a strainer to extract the liquid, and add the liquid to the squash. Drain, but donâ€™t rinse the couscous. Discard the cinnamon stick. Add the couscous to the bowl of squash, then add the raisins, cherries or cranberries (if using), ground cinnamon, parsley, and toasted pine nuts. Serving: Serve warm, although it can also be served at room temperature.

Do-Ahead Tip: You can make this ahead, up to one day in advance, and rewarm it before serving. If so, leave the parsley and toasted pine nuts out, and mix them in right before serving.

Penne with Pistachios, Asparagus, and Cream

September 17, 2014 Kristen

1/3 cup pistachios

1 lb. thin asparagus, cut into thirds

1/4 cup butter

1/4 tsp. pepper

1/3 cup dry white wine

1 cup half and half

1/4 cup heavy cream

1 1/2 Tb. salt

1 lb. dry penne pasta

1/2 cup parmesan cheese

Preheat oven to 350Â°. Toast the nuts on a baking sheet for 5-7 minutes; cool, chop, and set aside. Cook the asparagus in a stock pot in boiling water; uncovered over medium-high heat until tender about 3 minutes. Remove asparagus, saving the water so the pasta can be prepared in the same pot. SautÃ© garlic in butter in saucepan over medium heat, when garlic starts to brown, remove and discard. Add the asparagus and pepper. Increase heat to high and pour in wine, stirring about 1 minute. Reduce heat to medium. Pour the half and half and cream over the asparagus mixture and simmer about 2 minute. Season with salt; keep warm. Prepare penne pasta, drain, and return to pot. Combine asparagus sauce with pasta, stirring over low heat. Add cheese, stirring until it melts; transfer to a platter. Garnish with pistachio nuts.