oil
4 onions, chopped
10 oz mushrooms, quartered
3 stalks of celery, sliced
4 medium carrots, peeled and sliced
1 fist-sized turnip, peeled and diced
1 lb potatoes, peeled and diced
1 11.2 oz bottle of Guinness, stout if you can find it
4 cups veggie stock
2 heaping tablespoons tomato paste
2 teaspoons sugar
1 teaspoon salt - or more depending on stock
1 teaspoon grainy mustard
1/2 teaspoon pepper
Saute the mushrooms and onions until soft. Turn up the heat to high for a couple of minutes to get the pan really hot. Pour on the Guinness and let it cook for 2 minutes, stirring to get any brown bits off the pan. Add the remaining veggies and seasonings. Bring to a boil then let it simmer approximately 45 minutes or until the turnips and potatoes are soft.
Sunday, February 28, 2010
Tuesday, February 16, 2010
Turkey Picante Pie
taken from "Don't Panic- Dinner's in the Freezer"
1 lb. ground turkey
1 large onion chopped
1 clove of garlic
3/4 picante sauce
1 t. ground cumin
1/2 t. salt
1 large tomato, chopped
1 large zucchini, diced
1/3 cup ripe olives sliced
1 1/2 cup shredded cheddar and Monterey Jack cheese
2 T. cornstarch
Serving day- 1/2 cup shredded cheddar and Monterey Jack Cheese
Original recipe yields= 1 large or 2 small pies
Brown turkey with onion and garlic in large skillet. Stir in picante sauce, cumin and salt. Simmer for 5 min. Remove from heat and stir in tomato, zucchini, olives, 1 1/2 cup of cheese, and cornstarch. Freeze, using freezer bag method.
Serving Day Instructions- Sprinkle 1/2 cup of cheese on pie crust. Spoon in mixture over cheese. To with crust with slits cut in. Bake at 400 degrees for 35 minutes. Let stand for 5 min. before serving.
1 lb. ground turkey
1 large onion chopped
1 clove of garlic
3/4 picante sauce
1 t. ground cumin
1/2 t. salt
1 large tomato, chopped
1 large zucchini, diced
1/3 cup ripe olives sliced
1 1/2 cup shredded cheddar and Monterey Jack cheese
2 T. cornstarch
Serving day- 1/2 cup shredded cheddar and Monterey Jack Cheese
Original recipe yields= 1 large or 2 small pies
Brown turkey with onion and garlic in large skillet. Stir in picante sauce, cumin and salt. Simmer for 5 min. Remove from heat and stir in tomato, zucchini, olives, 1 1/2 cup of cheese, and cornstarch. Freeze, using freezer bag method.
Serving Day Instructions- Sprinkle 1/2 cup of cheese on pie crust. Spoon in mixture over cheese. To with crust with slits cut in. Bake at 400 degrees for 35 minutes. Let stand for 5 min. before serving.
Spinach, Artichoke and Chicken Penne
by Rachel Ray
Spinach, Artichoke and Chicken Penne
Ingredients
1 pound penne rigate or whole wheat or whole grain penne rigate
3/4 pound boneless, skinless chicken breast, 2 small pieces
1 bay leaf
1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 onion, finely chopped
3 to 4 large cloves garlic, finely chopped
Black pepper
2 slightly rounded tablespoons flour
1/2 cup dry white wine
1 cup chicken stock
1 cup cream or whole milk
A few grates of nutmeg
1 cup grated Asiago or provolone cheese
1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
1 14-ounce can artichoke hearts in water, drained well and chopped
Freshly grated Parmigiano-Reggiano
Yields: Serves 4
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, poach chicken. Place chicken in small pan and add water to top of meat but do not cover completely. Add bay leaf and bring to a boil, reduce heat and gently simmer to cook through 10-12 minutes. Shred meat into small pieces with forks or dice into small pieces.
While chicken cooks heat EVOO in large, deep sauté pan over medium heat. Melt butter into oil and add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir 1 minute then whisk in white wine. Add stock and stir 1 minute then stir in cream and season with nutmeg. Thicken sauce a couple of minutes over low heat then stir in spinach and artichokes and heat through, melt Asiago or provolone cheese into sauce and turn off heat.
Drain pasta and toss with sauce and chicken to combine, adjust salt and pepper to your taste. Garnish with freshly grated Parmigiano-Reggiano cheese.
Spinach, Artichoke and Chicken Penne
Ingredients
1 pound penne rigate or whole wheat or whole grain penne rigate
3/4 pound boneless, skinless chicken breast, 2 small pieces
1 bay leaf
1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 onion, finely chopped
3 to 4 large cloves garlic, finely chopped
Black pepper
2 slightly rounded tablespoons flour
1/2 cup dry white wine
1 cup chicken stock
1 cup cream or whole milk
A few grates of nutmeg
1 cup grated Asiago or provolone cheese
1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
1 14-ounce can artichoke hearts in water, drained well and chopped
Freshly grated Parmigiano-Reggiano
Yields: Serves 4
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, poach chicken. Place chicken in small pan and add water to top of meat but do not cover completely. Add bay leaf and bring to a boil, reduce heat and gently simmer to cook through 10-12 minutes. Shred meat into small pieces with forks or dice into small pieces.
While chicken cooks heat EVOO in large, deep sauté pan over medium heat. Melt butter into oil and add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir 1 minute then whisk in white wine. Add stock and stir 1 minute then stir in cream and season with nutmeg. Thicken sauce a couple of minutes over low heat then stir in spinach and artichokes and heat through, melt Asiago or provolone cheese into sauce and turn off heat.
Drain pasta and toss with sauce and chicken to combine, adjust salt and pepper to your taste. Garnish with freshly grated Parmigiano-Reggiano cheese.
Spinach, Artichoke and Chicken Penne
by Rachel Ray
Spinach, Artichoke and Chicken Penne
Ingredients
1 pound penne rigate or whole wheat or whole grain penne rigate
3/4 pound boneless, skinless chicken breast, 2 small pieces
1 bay leaf
1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 onion, finely chopped
3 to 4 large cloves garlic, finely chopped
Black pepper
2 slightly rounded tablespoons flour
1/2 cup dry white wine
1 cup chicken stock
1 cup cream or whole milk
A few grates of nutmeg
1 cup grated Asiago or provolone cheese
1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
1 14-ounce can artichoke hearts in water, drained well and chopped
Freshly grated Parmigiano-Reggiano
Yields: Serves 4
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, poach chicken. Place chicken in small pan and add water to top of meat but do not cover completely. Add bay leaf and bring to a boil, reduce heat and gently simmer to cook through 10-12 minutes. Shred meat into small pieces with forks or dice into small pieces.
While chicken cooks heat EVOO in large, deep sauté pan over medium heat. Melt butter into oil and add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir 1 minute then whisk in white wine. Add stock and stir 1 minute then stir in cream and season with nutmeg. Thicken sauce a couple of minutes over low heat then stir in spinach and artichokes and heat through, melt Asiago or provolone cheese into sauce and turn off heat.
Drain pasta and toss with sauce and chicken to combine, adjust salt and pepper to your taste. Garnish with freshly grated Parmigiano-Reggiano cheese.
Spinach, Artichoke and Chicken Penne
Ingredients
1 pound penne rigate or whole wheat or whole grain penne rigate
3/4 pound boneless, skinless chicken breast, 2 small pieces
1 bay leaf
1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 onion, finely chopped
3 to 4 large cloves garlic, finely chopped
Black pepper
2 slightly rounded tablespoons flour
1/2 cup dry white wine
1 cup chicken stock
1 cup cream or whole milk
A few grates of nutmeg
1 cup grated Asiago or provolone cheese
1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
1 14-ounce can artichoke hearts in water, drained well and chopped
Freshly grated Parmigiano-Reggiano
Yields: Serves 4
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, poach chicken. Place chicken in small pan and add water to top of meat but do not cover completely. Add bay leaf and bring to a boil, reduce heat and gently simmer to cook through 10-12 minutes. Shred meat into small pieces with forks or dice into small pieces.
While chicken cooks heat EVOO in large, deep sauté pan over medium heat. Melt butter into oil and add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir 1 minute then whisk in white wine. Add stock and stir 1 minute then stir in cream and season with nutmeg. Thicken sauce a couple of minutes over low heat then stir in spinach and artichokes and heat through, melt Asiago or provolone cheese into sauce and turn off heat.
Drain pasta and toss with sauce and chicken to combine, adjust salt and pepper to your taste. Garnish with freshly grated Parmigiano-Reggiano cheese.
Thursday, February 4, 2010
Wilma Braun’s Vegan Lasagna
Ingredients
3 lbs firm tofu
1/4 cup lemon juice
4 tsp honey (I used Agave Nectar)
6 T canola oil (I used extra virgin olive oil)
4 tsp dried basil
1 tsp garlic powder
1/2 tsp ground nutmeg
2 tsp salt
1 lb lasagna noodles (I used Ronzoni oven ready - they're eggless)
3 cups spaghetti sauce
2 small pkg frozen chopped spinach , defrosted and drained--optional (I used only about 1/4 package)
Directions:
Lightly grease 9x13 inch pan and set aside. Preheat oven to 350 degrees. Drain tofu well and process it in food processor until smooth. Pour into large bowl and add lemon juice, honey, oil, basil, nutmeg, garlic powder and salt and stir until well mixed. Stir in defrosted, drained spinach if using.
If using non oven-ready noodles: Cook lasagna noodles according to package directions and drain.
Layer as follows in greased pan: spaghetti sauce, lasagna noodles, tofu mixture. Repeat layers 2 more times then end with sauce, noodles, sauce and vegan parmesan cheese if you have it.
Cover with foil, and bake 40 minutes at 350 degrees. Remove and allow to set before serving.
If frozen, remove plastic wrap, replace foil, and bake 1 hour and 30 minutes at 350 degrees.
3 lbs firm tofu
1/4 cup lemon juice
4 tsp honey (I used Agave Nectar)
6 T canola oil (I used extra virgin olive oil)
4 tsp dried basil
1 tsp garlic powder
1/2 tsp ground nutmeg
2 tsp salt
1 lb lasagna noodles (I used Ronzoni oven ready - they're eggless)
3 cups spaghetti sauce
2 small pkg frozen chopped spinach , defrosted and drained--optional (I used only about 1/4 package)
Directions:
Lightly grease 9x13 inch pan and set aside. Preheat oven to 350 degrees. Drain tofu well and process it in food processor until smooth. Pour into large bowl and add lemon juice, honey, oil, basil, nutmeg, garlic powder and salt and stir until well mixed. Stir in defrosted, drained spinach if using.
If using non oven-ready noodles: Cook lasagna noodles according to package directions and drain.
Layer as follows in greased pan: spaghetti sauce, lasagna noodles, tofu mixture. Repeat layers 2 more times then end with sauce, noodles, sauce and vegan parmesan cheese if you have it.
Cover with foil, and bake 40 minutes at 350 degrees. Remove and allow to set before serving.
If frozen, remove plastic wrap, replace foil, and bake 1 hour and 30 minutes at 350 degrees.
Tuesday, February 2, 2010
Pumpkin Black Bean Soup
Adapted from Soup for Every Body, Janna Pruess
3 cups cooked black beans, or 2 cans, drained
1 cup canned diced tomatoes, drained
1 cup canned or pureed fresh pumpkin
2 ½ - 3 cups vegetable stock
2 Tablespoons olive oil
1 ½ cup chopped onion
3 cloves garlic, minced
1 Tablespoon cumin
2-3 Teaspoons salt
Freshly ground pepper
3-4 Tablespoons sherry vinegar
½ - ¾ cup medium sherry or white grape juice
Combine beans and tomatoes in food processor and pulse until the beans have started to smooth out but are still somewhat chunky. Scrape into saucepan. Add pumpkin and 2 ½ cups of stock. Simmer.
Heat olive oil in large skillet over medium heat. Add the onions and sauté until lightly colored, 8-10 minutes. Add garlic and cook for 30 seconds more. Stir in Cumin, then add the bean mixture. Stir in salt, pepper and vinegar.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes. Stir in ½ cup sherry and taste to adjust seasonings. Add the remaining stock and sherry, as needed, and reheat.
Serve with sour cream or yogurt and chili-crusted pumpkin seeds.
Chili-Crusted Pumpkin Seeds
1 Cup hulled pumpkin seeds
1 Teaspoon oil
2 Teaspoons chili powder
1.2 Teaspoon Cumin
½ Teaspoon Salt
Pinch of Cayenne Pepper
Preheat Oven to 350 degrees. Toss seeds with oil, chili powder, cumin, salt and cayenne pepper. Spread them on a lightly oiled baking sheet and cook for 25-30 minutes, stirring occasionally. Let cool, they will be very hot,
Green Corn Tamales
As you'd expect, this is a mixture of multiple recipes and my own additions. Before you make tamales, you need corn husks to wrap them. Soak the husks in warm water to keep them pliable.
Serves 4 (2 each)
2/3 cup shortening
2 cups masa or corn tortilla flour
1 tsp baking powder
1/2 tsp salt
1 cup warm water
1/2 cup corn kernels
Using a hand mixer, beat shortening until fluffy. Add masa, baking powder, salt, and water. Mix well. Dough should be spongy. Mix in corn by hand.
Split in to 8 equal balls. Take a large husk, narrow end away from you, and place masa ball in it. Form into a canoe shape so you can add your filling.
Filling: I used Jack cheese and roasted green chilies. You can use black beans, roasted red peppers, or even fruit like pineapple (tho personally - yeck).
Fold the masa over the filling completely. Fold the husk over the masa like a burrito and rest seam side down. Using a thin strip of husk, tie a double knot around the middle of the package.
Get a steam bath going and steam these for one hour.
Cool and freeze (or eat right away like I do because I have no patience!)
Once frozen, tamales can be reheated from frozen by wrapping in a wet paper towel and microwaving or steam for about 20 minutes.
Serve with salsa, chili or just a smile.
Serves 4 (2 each)
2/3 cup shortening
2 cups masa or corn tortilla flour
1 tsp baking powder
1/2 tsp salt
1 cup warm water
1/2 cup corn kernels
Using a hand mixer, beat shortening until fluffy. Add masa, baking powder, salt, and water. Mix well. Dough should be spongy. Mix in corn by hand.
Split in to 8 equal balls. Take a large husk, narrow end away from you, and place masa ball in it. Form into a canoe shape so you can add your filling.
Filling: I used Jack cheese and roasted green chilies. You can use black beans, roasted red peppers, or even fruit like pineapple (tho personally - yeck).
Fold the masa over the filling completely. Fold the husk over the masa like a burrito and rest seam side down. Using a thin strip of husk, tie a double knot around the middle of the package.
Get a steam bath going and steam these for one hour.
Cool and freeze (or eat right away like I do because I have no patience!)
Once frozen, tamales can be reheated from frozen by wrapping in a wet paper towel and microwaving or steam for about 20 minutes.
Serve with salsa, chili or just a smile.
PASTA E FAGIOLI
From The North End Italian Cookbook
Serves 4-6
This is Vegan if you omit the cheese
To Prepare Beans:
½ pound white navy or pea beans
6 cups cold water (can use chicken broth for a richer flavor – I’ve never tried it)
¼ cup olive oil
2 garlic cloves, crushed
1 tsp salt
pepper, to taste
Wash the beans thoroughly and discard any imperfect ones.
Put the cold water in a large pot. Add the beans, garlic, oil, salt and pepper.
Simmer until the beans are tender, about 1 ½ hours.
Marinara Sauce:
1 garlic clove, chopped
pinch of dried red pepper flakes, basil, and mint
3 Tablespoons olive oil
1 8-ounce can tomatoes (I used a 14 ounce can diced tomatoes)
salt and pepper to taste
In a small heavy skillet, slowly saute the garlicand seasonings in the olive oil on low heat until golden brown.
Add the tomatoes and a pinch more of each of the seasonings. Add salt and pepper to taste.
Simmer, uncovered, for 10 minutes on low heat.
To Finish Soup:
1 teaspoon salt
2 quarts water
½ pound ditali, small shells or elbow macaroni
freshly grated Parmesan cheese
Put the salt in the water and heat to boiling in a large saucepan.
Gradually add the pasta. Boil rapidly, uncovered, about 12 minutes or until al dente. Reserving 1 cup of liquid, drain the pasta in a colander, rinsing under cold water to prevent sticking. Reserve.
When the beans are tender, add the drained pasta and the marinara sauce to the pot. If more broth is desired, add the 1 cup of liquid from the pasta. Simmer 10 to 15 minutes.
Ladle into large soup dishes and sprinkle with grated Parmesan cheese. Serve immediatedly or the pasta will swell and aborb all the soup.
Serves 4-6
This is Vegan if you omit the cheese
To Prepare Beans:
½ pound white navy or pea beans
6 cups cold water (can use chicken broth for a richer flavor – I’ve never tried it)
¼ cup olive oil
2 garlic cloves, crushed
1 tsp salt
pepper, to taste
Wash the beans thoroughly and discard any imperfect ones.
Put the cold water in a large pot. Add the beans, garlic, oil, salt and pepper.
Simmer until the beans are tender, about 1 ½ hours.
Marinara Sauce:
1 garlic clove, chopped
pinch of dried red pepper flakes, basil, and mint
3 Tablespoons olive oil
1 8-ounce can tomatoes (I used a 14 ounce can diced tomatoes)
salt and pepper to taste
In a small heavy skillet, slowly saute the garlicand seasonings in the olive oil on low heat until golden brown.
Add the tomatoes and a pinch more of each of the seasonings. Add salt and pepper to taste.
Simmer, uncovered, for 10 minutes on low heat.
To Finish Soup:
1 teaspoon salt
2 quarts water
½ pound ditali, small shells or elbow macaroni
freshly grated Parmesan cheese
Put the salt in the water and heat to boiling in a large saucepan.
Gradually add the pasta. Boil rapidly, uncovered, about 12 minutes or until al dente. Reserving 1 cup of liquid, drain the pasta in a colander, rinsing under cold water to prevent sticking. Reserve.
When the beans are tender, add the drained pasta and the marinara sauce to the pot. If more broth is desired, add the 1 cup of liquid from the pasta. Simmer 10 to 15 minutes.
Ladle into large soup dishes and sprinkle with grated Parmesan cheese. Serve immediatedly or the pasta will swell and aborb all the soup.
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