PREPARATION TIME: 45 minutes
SERVINGS: 6
INGREDIENTS:
2 (14.5 oz) cans of Veggie Broth
1 (14.5 oz) can of Stewed Tomatoes (although stewing your own tomatoes will be healthier)
1 (12 fl oz) tomato-veggie juice cocktail
1 (10.75 oz) can of tomato bisque soup
1 tbl sugar
1 pinch of nutmeg
salt and pepper to taste
1/2 c of macaroni (on could try gluten-free pasta too)
10 oz loose leaf spinach
PREPARATION:
1. Combine broth, tomatoes and soup in a saucepan over medium heat. Add sugar and nutmeg and salt and pepper to taste. Heat gently for 20 minutes.
2. Boil pasta in separate pot. Slightly undercook the pasta in water so it will continue to cook in sauce.
3. Combine pasta with stock and cook an additional 10 minutes.
4. Add in spinach, take off heat and serve.
Saturday, December 31, 2011
Cranberry Tarts!
From the New York Times:
Adapted from “Dolce Italiano: Desserts From the Babbo Kitchen,” by Gina DePalma (W. W. Norton, 2007)
Time: 2 hours plus 1 hour’s chilling
1 1/4 cups plus 2 tablespoons all-purpose flour
1/2 cup instant or fine polenta
1 3/4 cups sugar
1 1/4 teaspoons salt
Freshly grated zest of 1 lemon
4 ounces (1 stick) unsalted butter, diced
1 large egg plus 3 large egg yolks
2 tablespoons extra virgin olive oil
2 teaspoons vanilla extract
1/2 cup light corn syrup
3 cups (12-ounce bag) fresh cranberries, picked over
1/2 cup heavy cream
Confectioners’ sugar, optional.
1. Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.
2. In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.
3. Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.
4. In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners’ sugar.
Yield: 10 to 12 servings.
Cranberry Crumble Tart
TOTAL TIME 1 hour 45 minutes (plus two hours' chilling)
FOR THE PASTRY DOUGH:
1 1/4 cups plus 2 tablespoons unbleached all-purpose flour
1/4 cup sugar
1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen
1 extra-large egg yolk
2 tablespoons heavy cream
FOR THE COMPOTE:
3/4 cup sugar
1 vanilla bean, split and seeds scraped
1 cinnamon stick
1 cup fresh cranberries
3/4 cup plus 2 tablespoons dried cranberries
3/4 cup orange juice
1 tablespoon cornstarch, dissolved in 1 tablespoon water
FOR THE STREUSEL TOPPING:
3/4 cup unbleached all-purpose flour
3/4 cup sugar
3/4 teaspoon cinnamon
1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen
2 tablespoons lightly beaten egg
MAKE STREUSEL TOPPING:
1.
In a food processor, combine flour, sugar and cinnamon, and pulse to mix. Add butter, and pulse until it's the consistency of coarse meal. Add egg, and pulse just to combine.
2.
Spoon compote into tart shell, and spread in a thin layer. Crumble topping evenly over the top. Bake until compote is bubbling and topping is browned, 35 to 45 minutes.
MAKE THE COMPOTE:
3.
Preheat oven to 350 degrees.
YIELD8 - 10 servings
Adapted from “Dolce Italiano: Desserts From the Babbo Kitchen,” by Gina DePalma (W. W. Norton, 2007)
Time: 2 hours plus 1 hour’s chilling
1 1/4 cups plus 2 tablespoons all-purpose flour
1/2 cup instant or fine polenta
1 3/4 cups sugar
1 1/4 teaspoons salt
Freshly grated zest of 1 lemon
4 ounces (1 stick) unsalted butter, diced
1 large egg plus 3 large egg yolks
2 tablespoons extra virgin olive oil
2 teaspoons vanilla extract
1/2 cup light corn syrup
3 cups (12-ounce bag) fresh cranberries, picked over
1/2 cup heavy cream
Confectioners’ sugar, optional.
1. Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.
2. In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.
3. Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.
4. In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners’ sugar.
Yield: 10 to 12 servings.
Cranberry Crumble Tart
TOTAL TIME 1 hour 45 minutes (plus two hours' chilling)
FOR THE PASTRY DOUGH:
1 1/4 cups plus 2 tablespoons unbleached all-purpose flour
1/4 cup sugar
1 stick (4 ounces) unsalted butter, cut into 1/2-inch cubes and frozen
1 extra-large egg yolk
2 tablespoons heavy cream
FOR THE COMPOTE:
3/4 cup sugar
1 vanilla bean, split and seeds scraped
1 cinnamon stick
1 cup fresh cranberries
3/4 cup plus 2 tablespoons dried cranberries
3/4 cup orange juice
1 tablespoon cornstarch, dissolved in 1 tablespoon water
FOR THE STREUSEL TOPPING:
3/4 cup unbleached all-purpose flour
3/4 cup sugar
3/4 teaspoon cinnamon
1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen
2 tablespoons lightly beaten egg
MAKE STREUSEL TOPPING:
1.
In a food processor, combine flour, sugar and cinnamon, and pulse to mix. Add butter, and pulse until it's the consistency of coarse meal. Add egg, and pulse just to combine.
2.
Spoon compote into tart shell, and spread in a thin layer. Crumble topping evenly over the top. Bake until compote is bubbling and topping is browned, 35 to 45 minutes.
MAKE THE COMPOTE:
3.
Preheat oven to 350 degrees.
YIELD8 - 10 servings
Mashed Potato Soup
Ingredients:
1 tablespoon olive oil
1 tablespoon earth balance
1 white onion
2 stalks celery
3 cups leftover mashed potatoes
3 cups vegetable broth
salt and pepper
chives
sour supreme
Method:
saute onion and celery in tablespoon olive oil and earth balance over medium heat for 5-7 minutes, until soft and translucent. add mashed potatoes and vegetable broth, gently stir to mix. add salt and pepper to taste, garnish with sour supreme and chives.
1 tablespoon olive oil
1 tablespoon earth balance
1 white onion
2 stalks celery
3 cups leftover mashed potatoes
3 cups vegetable broth
salt and pepper
chives
sour supreme
Method:
saute onion and celery in tablespoon olive oil and earth balance over medium heat for 5-7 minutes, until soft and translucent. add mashed potatoes and vegetable broth, gently stir to mix. add salt and pepper to taste, garnish with sour supreme and chives.
Tuesday, December 13, 2011
Ginger Beet Carrot Apple Slaw
With a touch of olive oil and white balsamic. Could even add walnuts! Just cuisinart and go!
Monday, December 12, 2011
Vegan Lentil Loaf
Ingredients
1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into small pieces
1/2 cup of unsweetened applesauce (or 2 eggs for vegetarian option)
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1/2 packet dry Onion soup mix
1/3 cup dried bread crumbs
Directions
Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.
1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into small pieces
1/2 cup of unsweetened applesauce (or 2 eggs for vegetarian option)
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1/2 packet dry Onion soup mix
1/3 cup dried bread crumbs
Directions
Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.
Mushroom and Miso Gravy
Ingredients
1 cup vegetable broth (or 1 cup water if you prefer it milder and less salty)
2 cups thinly sliced mushrooms (I like shiitake or morels here if I can get them, but regular button mushrooms work well too)
1 -2 teaspoon fresh ginger, finely grated
1 teaspoon (dark) sesame oil
1 1/2 Tablespoons cornstarch
2 Tablespoons white miso (or any variety)
fresh ground pepper
pinch of garlic powder and dried parsley
a few drops of soy sauce to taste
Directions
Combine broth, mushrooms, ginger and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan, bring to a boil, and cook just until the gravy thickens.
Remove from heat.
Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
Season with pepper to taste.
1 cup vegetable broth (or 1 cup water if you prefer it milder and less salty)
2 cups thinly sliced mushrooms (I like shiitake or morels here if I can get them, but regular button mushrooms work well too)
1 -2 teaspoon fresh ginger, finely grated
1 teaspoon (dark) sesame oil
1 1/2 Tablespoons cornstarch
2 Tablespoons white miso (or any variety)
fresh ground pepper
pinch of garlic powder and dried parsley
a few drops of soy sauce to taste
Directions
Combine broth, mushrooms, ginger and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan, bring to a boil, and cook just until the gravy thickens.
Remove from heat.
Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
Season with pepper to taste.
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