1kidzdoc
Happy New Year, everyone! For those of you who are unfamiliar with La Cucina, this is a spot for people to post and discuss recipes, cookbooks, restaurants, wines & spirits, and diets. My primary care physician referred me to my healthcare organization's Metabolic & Weight Loss Center, and I have started on a 1200 calorie diet, which will be primarily pescatarian. In that vein I will be looking for and making new foods that fit into my diet, and are approved by one of the center's nutritionists, who I will meet with weekly starting later this month.
Feel free to join in, and bring your appetite!
2kidzdoc
Two weeks ago I saw a recipe for Mushroom Barley Soup on my Facebook timeline, a classic Jewish comfort food that I had not had since I worked in New York City over 30 years ago. I love soup, and since I was in the mood for a hearty vegetarian soup I made it last week:
Simple Mushroom Barley Soup
(https://www.themediterraneandish.com/simple-mushroom-barley-soup/)
INGREDIENTS
Extra virgin olive oil
16 oz baby bella mushrooms, cleaned well and halved or sliced
Kosher salt
1 yellow onion, chopped
4 garlic cloves, chopped
2 celery stalks, chopped
1 carrot, chopped
8 oz white mushrooms, cleaned and chopped
½ cup canned crushed tomatoes
Black pepper
1 tsp coriander
½ tsp to ¾ tsp smoked paprika
½ tsp cumin
6 cups low-sodium broth (vegetable broth or beef broth)
1 cup pearl barley rinsed
½ cup packed chopped parsley
INSTRUCTIONS
1. In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
2. In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
3. Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
4. Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
5. Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
6. Finish with fresh parsley. Transfer to serving bowls and enjoy!
____________________________________
This soup was more of a soup than a stew, as the liquid barely covered the mushrooms and barley, so I added two additional cups of broth to the Dutch oven. The author of this recipe said that this recipe will make four servings, but I'll get at least eight large bowls of a very tasty and filling soup. Highly recommended!
Simple Mushroom Barley Soup
(https://www.themediterraneandish.com/simple-mushroom-barley-soup/)
INGREDIENTS
Extra virgin olive oil
16 oz baby bella mushrooms, cleaned well and halved or sliced
Kosher salt
1 yellow onion, chopped
4 garlic cloves, chopped
2 celery stalks, chopped
1 carrot, chopped
8 oz white mushrooms, cleaned and chopped
½ cup canned crushed tomatoes
Black pepper
1 tsp coriander
½ tsp to ¾ tsp smoked paprika
½ tsp cumin
6 cups low-sodium broth (vegetable broth or beef broth)
1 cup pearl barley rinsed
½ cup packed chopped parsley
INSTRUCTIONS
1. In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
2. In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
3. Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
4. Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
5. Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
6. Finish with fresh parsley. Transfer to serving bowls and enjoy!
____________________________________
This soup was more of a soup than a stew, as the liquid barely covered the mushrooms and barley, so I added two additional cups of broth to the Dutch oven. The author of this recipe said that this recipe will make four servings, but I'll get at least eight large bowls of a very tasty and filling soup. Highly recommended!
3kidzdoc
I tried a new recipe last night, Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons, which turned out great:
INGREDIENTS
FOR THE SOUP
3 tablespoons extra virgin olive oil
2 medium yellow onions, roughly chopped
2¾ cups frozen green peas, divided
1 bunch (about 1 pound) asparagus, trimmed and chopped into ½-inch pieces
4 cups low sodium chicken broth
1¼ teaspoons salt
¼ teaspoon freshly ground black pepper
1 tablespoon honey
Heaping ½ cup (3 ounces) feta, divided
1½ tablespoons fresh lemon juice, from 1 lemon
⅓ cup chopped fresh mint, plus more for garnish
FOR THE PITA CROUTONS
1 large pita, split open and cut into ½-inch squares
2 tablespoons extra virgin olive oil
1 garlic clove
¼ teaspoon salt
INSTRUCTIONS
In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, 6-7 minutes.
Add 2¼ cup of the peas, the asparagus, chicken broth, salt and pepper; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes, until vegetables are very tender.
Add the honey, ⅓ cup of the feta, lemon juice and mint. Using a hand-held immersion blender, purée the soup until smooth (it's okay to leave it a bit chunky if you like). If you don't have an immersion blender, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape. Taste and adjust seasoning with salt, pepper and more lemon if desired.
Add the remaining ½ cup of frozen peas and simmer until warmed through. Ladle the soup into bowls and garnish with the remaining feta, mint and pita croutons. Serve hot or cold.
FOR PITA CROUTONS
Preheat the oven to 350°F. Line a baking sheet with aluminum foil. In a small bowl, combine the olive oil, garlic and salt. Place the pita bread on the prepared baking sheet. Drizzle the seasoned olive over top and toss until evenly coated. Bake for 6-8 minutes, until golden and crisp.
Freezer-Friendly Instructions: The soup can be frozen (without the garnishes) for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
____________________________________
I decided to use no salt vegetable broth in place of chicken broth, and a whole wheat pita; otherwise I followed the recipe exactly. My brother joined me for dinner yesterday, and we both enjoyed this soup. A serving only contains 289 calories, so this will fit well into my 1200 calorie diet.
INGREDIENTS
FOR THE SOUP
3 tablespoons extra virgin olive oil
2 medium yellow onions, roughly chopped
2¾ cups frozen green peas, divided
1 bunch (about 1 pound) asparagus, trimmed and chopped into ½-inch pieces
4 cups low sodium chicken broth
1¼ teaspoons salt
¼ teaspoon freshly ground black pepper
1 tablespoon honey
Heaping ½ cup (3 ounces) feta, divided
1½ tablespoons fresh lemon juice, from 1 lemon
⅓ cup chopped fresh mint, plus more for garnish
FOR THE PITA CROUTONS
1 large pita, split open and cut into ½-inch squares
2 tablespoons extra virgin olive oil
1 garlic clove
¼ teaspoon salt
INSTRUCTIONS
In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, 6-7 minutes.
Add 2¼ cup of the peas, the asparagus, chicken broth, salt and pepper; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes, until vegetables are very tender.
Add the honey, ⅓ cup of the feta, lemon juice and mint. Using a hand-held immersion blender, purée the soup until smooth (it's okay to leave it a bit chunky if you like). If you don't have an immersion blender, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape. Taste and adjust seasoning with salt, pepper and more lemon if desired.
Add the remaining ½ cup of frozen peas and simmer until warmed through. Ladle the soup into bowls and garnish with the remaining feta, mint and pita croutons. Serve hot or cold.
FOR PITA CROUTONS
Preheat the oven to 350°F. Line a baking sheet with aluminum foil. In a small bowl, combine the olive oil, garlic and salt. Place the pita bread on the prepared baking sheet. Drizzle the seasoned olive over top and toss until evenly coated. Bake for 6-8 minutes, until golden and crisp.
Freezer-Friendly Instructions: The soup can be frozen (without the garnishes) for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
____________________________________
I decided to use no salt vegetable broth in place of chicken broth, and a whole wheat pita; otherwise I followed the recipe exactly. My brother joined me for dinner yesterday, and we both enjoyed this soup. A serving only contains 289 calories, so this will fit well into my 1200 calorie diet.
4Dilara86
Those two recipes look lovely! I’ll try and join in more this year. (And I also need to lose some weight)
5LolaWalser
Nice to see you cooking, Darryl!
Here's my contribution to today's late lunch/early dinner meal, ham hocks and collard greens (neighbour will be bringing something as well).That's still cooking, another hour+ to go. Done! Replaced pic with end result.
Here's my contribution to today's late lunch/early dinner meal, ham hocks and collard greens (neighbour will be bringing something as well).
6kidzdoc
>4 Dilara86: Thanks, Dilara! I'll continue to make vegetarian soups and stews, new and old, and I'll post what I make and like here. I look forward to your contributions as well.
>5 LolaWalser: Thanks, Lola! Your greens look great. I also made (turnip) greens with a smoked turkey neck bone yesterday, along with Hoppin' John for good luck and prosperity in the New Year:
>5 LolaWalser: Thanks, Lola! Your greens look great. I also made (turnip) greens with a smoked turkey neck bone yesterday, along with Hoppin' John for good luck and prosperity in the New Year:
7LolaWalser
>6 kidzdoc:
Aw, I never see black-eyed peas around here! Or turnip greens, come to think of it, and even collards are very hit or miss, like some exotic veg. I found only one bunch to buy, so added some black kale. I could have them every day...
Aw, I never see black-eyed peas around here! Or turnip greens, come to think of it, and even collards are very hit or miss, like some exotic veg. I found only one bunch to buy, so added some black kale. I could have them every day...
8kidzdoc
>7 LolaWalser: That's both surprising and a shame that you can't find black-eyed peas or turnip greens locally, Lola. Are there any Latino or Asian markets in your area?
9ELiz_M
From Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
I had planned to use the holiday weekend to make this, as I seem to need about 3x the prep time indicated in any recipe, but didn't get around to it until this Friday. I love making this because it creates so many lunches and it freezes okay. (No pictures because in getting it out of the pan and cramming servings in slightly too-small containers ruins that ideal layered look).
LIGHTER LASAGNE
Serves 6 to 8
Preparation time: 40 minutes
Baking time: 60 to 70 minutes
Ingredients:
2 cups cubed zucchini
1 cup cubed bell peppers
1 cup chopped tomatoes
4 cups sliced mushrooms (about 12 ounces)
¼ teaspoon salt
1½ cup dry red wine
3 tablespoons chopped fresh basil
10 ounces fresh spinach, rinsed
2 cups low-fat cottage cheese
1 cup grated low-fat mozzarella cheese
¼ cup grated Parmesan cheese
3½ cups prepared tomato sauce (I've given up on making the red-wine tomato suace the recipe calls for)
1 pound uncooked lasagna noodles
1) Preheat the oven to 350°.
2) Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all the vegetables are tender and juicy. Stir in the basil and set aside.
3) Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and Parmesan and set aside.
4a) Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactive 8 × 12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach-cheese mixture.
4b) Cover with a second layer of noodles, 1 cup of sauce, I heaping cup of vegetables, 1 cup of the spinach-cheese mixture, and a third layer of noodles.
4c) Finally, add the rest of the vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce.
5) Cover tightly with foil and bake until the noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.
PER 12-0Z SERVING: 218 CALORIES, 17.7 G PROTEIN, 5.8 G FAT, 22.9 G CARBOHYDRATES, 3.2 G SATURATED FATTY ACIDS, 5 G POLYUNSATURATED FATTY ACIDS, 1.6 G MONOUNSATURATED FATTY ACIDS, 35 MG CHOLESTEROL, 480 MG SODIUM, 2.9 G TOTAL DIETARY FIBER
I had planned to use the holiday weekend to make this, as I seem to need about 3x the prep time indicated in any recipe, but didn't get around to it until this Friday. I love making this because it creates so many lunches and it freezes okay. (No pictures because in getting it out of the pan and cramming servings in slightly too-small containers ruins that ideal layered look).
LIGHTER LASAGNE
Serves 6 to 8
Preparation time: 40 minutes
Baking time: 60 to 70 minutes
Ingredients:
2 cups cubed zucchini
1 cup cubed bell peppers
1 cup chopped tomatoes
4 cups sliced mushrooms (about 12 ounces)
¼ teaspoon salt
1½ cup dry red wine
3 tablespoons chopped fresh basil
10 ounces fresh spinach, rinsed
2 cups low-fat cottage cheese
1 cup grated low-fat mozzarella cheese
¼ cup grated Parmesan cheese
3½ cups prepared tomato sauce (I've given up on making the red-wine tomato suace the recipe calls for)
1 pound uncooked lasagna noodles
1) Preheat the oven to 350°.
2) Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all the vegetables are tender and juicy. Stir in the basil and set aside.
3) Cover and cook the spinach on high heat in just the water clinging to the leaves for 3 minutes, until wilted but still bright green. Drain and chop coarsely. Combine with the cottage cheese, mozzarella, and Parmesan and set aside.
4a) Spread 1 cup of the tomato sauce evenly on the bottom of a 3-inch-deep nonreactive 8 × 12-inch baking dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables, and 1 cup of the spinach-cheese mixture.
4b) Cover with a second layer of noodles, 1 cup of sauce, I heaping cup of vegetables, 1 cup of the spinach-cheese mixture, and a third layer of noodles.
4c) Finally, add the rest of the vegetables, the remaining spinach-cheese mixture, a fourth layer of noodles, and the rest of the sauce.
5) Cover tightly with foil and bake until the noodles are tender, about 60 minutes. Let sit at least 10 minutes before cutting.
PER 12-0Z SERVING: 218 CALORIES, 17.7 G PROTEIN, 5.8 G FAT, 22.9 G CARBOHYDRATES, 3.2 G SATURATED FATTY ACIDS, 5 G POLYUNSATURATED FATTY ACIDS, 1.6 G MONOUNSATURATED FATTY ACIDS, 35 MG CHOLESTEROL, 480 MG SODIUM, 2.9 G TOTAL DIETARY FIBER
10markon
>9 ELiz_M: Thank you for this! I have a vegetable lasagna recipe that isn't lighter, and this one looks good. My sisters made lasagna in the crockpot for one of our families New Year's meals, and it was pretty good.
11markon
I have been cooking some soups in this cold part of the year in the northern hemisphere, and have been happy with all three tries from Cookie + Kate's post of 27 vegetarian soups. I've tried and heartily recommend the best lentil soup and curried cauliflower soup.
Here is the recipe for my latest edition.
Butternut squash chipotle chili with avocado
Tools
Knife, cutting board, garlic press, measuring cups and spoons, chili pot, spoon to stir the chili
Peel and chop the squash
Here is the recipe for my latest edition.
Butternut squash chipotle chili with avocado
Tools
Knife, cutting board, garlic press, measuring cups and spoons, chili pot, spoon to stir the chili
Peel and chop the squash
- Poke holes in the squash and microwave it 30-60 seconds.
- Cut off the top & end of the squash to give it a stable base.
- Peel with vegetable peeler.
- Cut in half, then cut and scoop out seeds & pulp.
- Chop in ½-in. pieces.
Peel and chop veg & add to pot. Saute until onions translucent.
2 T olive oil
1 1½ lb. butternut squash
1 red onion
2 red bell peppers
Add seasonings and stir
4 garlic cloves
1 T chili powder
1 t cumin
½ t cinnamon
At least ½ tablespoon chipotle pepper in adobo sauce*
1 bay leaf
Add canned goods and broth
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
1 small can (14 ounces) diced tomatoes, including the liquid
2 C vegetable broth
salt
2 avocados peeled and chopped
corn ships or tortilla strips (optional)
Simmer
Bring to a boil, then cover and simmer 1 hour. After 1/2 hour, taste and adjust seasonings. (more chipotle? salt?)
Serve in bowls topped with avocado & chips. Makes 4 generous servings.
If you double, you can freeze 1/2 the chili after it simmers. When you thaw & reheat, add fresh chopped avocado & chips just before serving.
I believe you can also do this in the crockpot, 4 hours on high, or 7-8 hours on low.
*Chipotle peppers in adobo sauce are found in the ethnic foods aisle in my grocery store in 7 oz cans. After you use what you need from the can, you can freeze the rest in a plastic baggie for next time you want this flavoring.
12japaul22
I cook for a family of four that includes 2 teenage boys, so all of my recipes yield a lot of food!
We all really like this greek chicken sheet pan recipe. I usually serve it with couscous, pita, and tzatziki sauce. I make two trays so it will last us two nights.
https://downshiftology.com/recipes/greek-sheet-pan-chicken/
We all really like this greek chicken sheet pan recipe. I usually serve it with couscous, pita, and tzatziki sauce. I make two trays so it will last us two nights.
https://downshiftology.com/recipes/greek-sheet-pan-chicken/
13japaul22
Another recent favorite that might appeal to more of you was this smoky chickpea, red lentil, and vegetable soup. I really like all the recipes I've tried from this website.
https://www.onceuponachef.com/recipes/smoky-chickpea-red-lentil-vegetable-soup.h...
https://www.onceuponachef.com/recipes/smoky-chickpea-red-lentil-vegetable-soup.h...
15RidgewayGirl
>12 japaul22: I've bookmarked that recipe. Looks like a perfect summer meal.
16kidzdoc
I made Orzo with Prawns, Tomato and Marinated Feta for lunch today, which comes from the cookbook Simple by the famed Israeli chef, restaurateur and author Yotam Ottolenghi, who owns and operates several restaurants in London; I can vouch for Ottolenghi Islington. I love this seafood pasta, but for some reason I haven't made it in several years. I thought about it this morning and decided to make it:
This recipe is available online (https://thehappyfoodie.co.uk/recipes/ottolenghis-orzo-with-prawns-tomato-and-marinated-feta), so I have no qualms about posting it here.
Ingredients:
200g (7 oz) feta, broken into 1–2cm (¼ to ½ in) pieces
½ tsp chilli flakes
4 tsp fennel seeds, toasted and lightly crushed
75ml (5 T) olive oil
250g (1½ cups) orzo
3 garlic cloves, crushed
3 strips finely shaved orange skin
1 x 400g tin (14.5 oz) chopped tomatoes
500ml (2 cups) vegetable stock
400g (14 oz) raw shell-off prawns (shrimp)
30g (1½ cups) basil leaves, roughly shredded
Salt and black pepper
Method:
1. In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil. Set aside while you cook the orzo.
2. Place a large sauté pan, for which you have a lid, on a medium high heat. Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper. Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
3. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper. Cook for 2–3 minutes, or until boiling, then stir in the fried orzo. Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the orzo is cooked. Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto. Stir in the prawns for 2–3 minutes until they are pink and cooked. Stir in the basil and serve at once, with the marinated feta sprinkled on top.
__________________________________________________
I followed the recipe exactly, except that I used whole wheat instead of white wheat orzo, and a generous sprinkle of lemon zest, as I didn't have any oranges. As I mentioned on my Facebook post the best way to describe this fabulous dish is a phrase that the British celebrity chef Jamie Oliver once uttered: it's a "party in your mouth", as each bite pops with zingy and tasty spices; those of a certain age👴🏽will remember Pop Rocks candy.
This recipe is available online (https://thehappyfoodie.co.uk/recipes/ottolenghis-orzo-with-prawns-tomato-and-marinated-feta), so I have no qualms about posting it here.
Ingredients:
200g (7 oz) feta, broken into 1–2cm (¼ to ½ in) pieces
½ tsp chilli flakes
4 tsp fennel seeds, toasted and lightly crushed
75ml (5 T) olive oil
250g (1½ cups) orzo
3 garlic cloves, crushed
3 strips finely shaved orange skin
1 x 400g tin (14.5 oz) chopped tomatoes
500ml (2 cups) vegetable stock
400g (14 oz) raw shell-off prawns (shrimp)
30g (1½ cups) basil leaves, roughly shredded
Salt and black pepper
Method:
1. In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil. Set aside while you cook the orzo.
2. Place a large sauté pan, for which you have a lid, on a medium high heat. Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper. Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
3. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper. Cook for 2–3 minutes, or until boiling, then stir in the fried orzo. Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the orzo is cooked. Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto. Stir in the prawns for 2–3 minutes until they are pink and cooked. Stir in the basil and serve at once, with the marinated feta sprinkled on top.
__________________________________________________
I followed the recipe exactly, except that I used whole wheat instead of white wheat orzo, and a generous sprinkle of lemon zest, as I didn't have any oranges. As I mentioned on my Facebook post the best way to describe this fabulous dish is a phrase that the British celebrity chef Jamie Oliver once uttered: it's a "party in your mouth", as each bite pops with zingy and tasty spices; those of a certain age👴🏽will remember Pop Rocks candy.
17ELiz_M
>16 kidzdoc: I love this recipe a lot. The fennel seeds just make it so much better than a regular shrimp and tomato dish!
18kidzdoc
>9 ELiz_M: That lasagna sounds great, Liz! I'll definitely give that a try soon.
>11 markon: I like Cookie + Kate's recipes, especially their Best Ratatouille Recipe; thanks for posting that recipe and the link to their vegetarian soups.
>12 japaul22:, >13 japaul22: Those recipes look good too, Jennifer!
You guys are making me hungry!
ETA: >17 ELiz_M: Absolutely, Liz!
>11 markon: I like Cookie + Kate's recipes, especially their Best Ratatouille Recipe; thanks for posting that recipe and the link to their vegetarian soups.
>12 japaul22:, >13 japaul22: Those recipes look good too, Jennifer!
You guys are making me hungry!
ETA: >17 ELiz_M: Absolutely, Liz!
19rocketjk
Greetings! I mentioned on Darryl's personal thread that I'd made some Basque lamb stew the other night and he asked me to post the recipe here. I found it via a simple process of running an online search for "Lamb Stew Recipe." The website seems to be preventing me from copying and pasting, so here is the link:
https://www.recipegirl.com/basque-lamb-stew
This is a relatively simple procedure, though you need a bunch of time for it. The instructions call for making a marinade and then giving the meat at least two and a half hours to soak in the fridge. Then you assemble the ingredients and the lamb in a large skillet or pot and let simmer for another 2 to 2 1/2 hours. I must confess that due to operator error (i.e., neglecting to read the instructions all the way through ahead of time), my lamb only got about a half hour's worth of marinating. Nevertheless, the meat turned out great: nice and tender. Cheers, all!
https://www.recipegirl.com/basque-lamb-stew
This is a relatively simple procedure, though you need a bunch of time for it. The instructions call for making a marinade and then giving the meat at least two and a half hours to soak in the fridge. Then you assemble the ingredients and the lamb in a large skillet or pot and let simmer for another 2 to 2 1/2 hours. I must confess that due to operator error (i.e., neglecting to read the instructions all the way through ahead of time), my lamb only got about a half hour's worth of marinating. Nevertheless, the meat turned out great: nice and tender. Cheers, all!
20kidzdoc
>19 rocketjk: Thanks, Jerry! That recipe is similar but not identical to the recipe for Lamb in Chilindrón Sauce (arkumea txilindron erara) in my cookbook Basque Country: A Culinary Journey Through a Food Lover's Paradise. I'll try one or both recipes in the next few weeks.
21benitastrnad
>9 ELiz_M:
I love the Moosewood cookbooks. I like their salad and grains recipes. And those spice combinations are wonderful. The spices they use are mostly easily accessible for me and I like that about the cookbooks as well.
I think that the low-fat one is one of 3 that I don't have. Of course, I am in Kansas right now and without all of my cookbooks. It is upsetting not to have my cookbook shelves with me, but I can't bring every cookbook with me every time I come to Kansas.
I love the Moosewood cookbooks. I like their salad and grains recipes. And those spice combinations are wonderful. The spices they use are mostly easily accessible for me and I like that about the cookbooks as well.
I think that the low-fat one is one of 3 that I don't have. Of course, I am in Kansas right now and without all of my cookbooks. It is upsetting not to have my cookbook shelves with me, but I can't bring every cookbook with me every time I come to Kansas.
22benitastrnad
It was a snow day in Kansas yesterday, so I had my young cousin (he is 6) come over (he lives next door) and we baked cookies. We use the Complete America's Test Kitchen TV Show Cookbook cookbook from 2001- 2017 to make Chewy Oatmeal Raisin cookies. They were overcooked, but the two of us had a great time cooking and talking. For a 6-year old, he is a great talker. Maybe it was because I was somewhat of a captive audience? It was a great way to spend a cold afternoon.
23Julie_in_the_Library
>22 benitastrnad: That sounds really nice.
24lisapeet
>16 kidzdoc: If you had to guess, Darryl, what might you substitute for the feta in that recipe? I love every other part of it but have never been a big feta fan, for some reason (and I most cheese).
>22 benitastrnad: That's really sweet. I loved cooking with my son when he was younger—those were some great conversations. He's grown up to be a very good, enthusiastic, and adventurous cook.
>22 benitastrnad: That's really sweet. I loved cooking with my son when he was younger—those were some great conversations. He's grown up to be a very good, enthusiastic, and adventurous cook.
25kidzdoc
>24 lisapeet: Hmm. I would suggest either halloumi or goat's cheese, due to their similar texture.
26LolaWalser
>8 kidzdoc:
The effect of my micro-location, there are four supermarkets in the vicinity but all samey when it comes to produce. Toronto has a hugely rich ethnic food scene but it's all scattered--hard for carless people like me to get to regularly.
Today I'm making chana masala. One diced onion fried up in olive oil, add tomatoes (fresh or canned), can chickpeas, and spice mix. A dash of bicarb (this I picked up from the spice pack instructions and follow faithfully if not 100% convinced it's necessary. Presumably it renders the dish less acidic.)
Sometimes I have it alone but today I'll do a bowl of basmati rice to go with.
The effect of my micro-location, there are four supermarkets in the vicinity but all samey when it comes to produce. Toronto has a hugely rich ethnic food scene but it's all scattered--hard for carless people like me to get to regularly.
Today I'm making chana masala. One diced onion fried up in olive oil, add tomatoes (fresh or canned), can chickpeas, and spice mix. A dash of bicarb (this I picked up from the spice pack instructions and follow faithfully if not 100% convinced it's necessary. Presumably it renders the dish less acidic.)
Sometimes I have it alone but today I'll do a bowl of basmati rice to go with.
27kidzdoc
>26 LolaWalser: Ah; that makes sense. Although I haven't visited Toronto yet my understanding was that it was a very diverse city, so I thought that there would be plenty of ethnic restaurants and markets there.
Chana masala sounds delicious! I want to start cooking Indian vegetarian food.
Yesterday I prepared one of my favorite vegetarian soups, Detox Crockpot Lentil Soup, courtesy of Pinch of Yum:
INGREDIENTS:
For the crockpot:
2 cups butternut squash (peeled and cubed)
2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 cup green lentils
3/4 cup yellow split peas (or just use more lentils)
1 onion (chopped)
5 cloves garlic (minced)
8–10 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt (more to taste)
Add at the end:
2–3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite
INSTRUCTIONS:
1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
2. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
3. Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese.
____________________________________________________________
This is a very tasty soup (I would call it a stew), and it fits well into a 6 quart slow cooker; if you have a smaller slow cooker or Dutch oven you should scale down accordingly. The recipe indicates that it makes 8 servings, but, IIRC, I get 9-10+ servings when I make it. Highly recommended!
Chana masala sounds delicious! I want to start cooking Indian vegetarian food.
Yesterday I prepared one of my favorite vegetarian soups, Detox Crockpot Lentil Soup, courtesy of Pinch of Yum:
INGREDIENTS:
For the crockpot:
2 cups butternut squash (peeled and cubed)
2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 cup green lentils
3/4 cup yellow split peas (or just use more lentils)
1 onion (chopped)
5 cloves garlic (minced)
8–10 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt (more to taste)
Add at the end:
2–3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite
INSTRUCTIONS:
1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
2. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
3. Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese.
____________________________________________________________
This is a very tasty soup (I would call it a stew), and it fits well into a 6 quart slow cooker; if you have a smaller slow cooker or Dutch oven you should scale down accordingly. The recipe indicates that it makes 8 servings, but, IIRC, I get 9-10+ servings when I make it. Highly recommended!
28LolaWalser
>27 kidzdoc:
That looks great. I don't know why I'm lazy to buy squashes (seem like a lot of prep?) when I so adore their soups/stews.
Mind if I ask how are you doing with the calorie restriction? 1200 per day is really low... Do you try to stick to it each day or do you just take care of the average?
I love Indian vegetarian too. For inspiration I also follow this Canadian Chinese guy who cooks very tasty vegan, but simple enough even for me: https://www.youtube.com/@YEUNGMANCOOKING/videos
That looks great. I don't know why I'm lazy to buy squashes (seem like a lot of prep?) when I so adore their soups/stews.
Mind if I ask how are you doing with the calorie restriction? 1200 per day is really low... Do you try to stick to it each day or do you just take care of the average?
I love Indian vegetarian too. For inspiration I also follow this Canadian Chinese guy who cooks very tasty vegan, but simple enough even for me: https://www.youtube.com/@YEUNGMANCOOKING/videos
29japaul22
We had aloo gobi yesterday, which is an Indian cauliflower and potato dish (we also add chickpeas for a little extra protein). It's delicious and the whole family loves it. We use mainly Madhur Jaffrey's cookbooks for Indian food. We love having Indian recipes in our family dinner rotation because the kids don't miss the meat in those dishes at all.
Cooking with Manali is also great. Here's her recipe for aloo gobi, similar to what we made last night.
https://www.cookwithmanali.com/aloo-gobi/
Cooking with Manali is also great. Here's her recipe for aloo gobi, similar to what we made last night.
https://www.cookwithmanali.com/aloo-gobi/
30labfs39
>29 japaul22: Thanks for the recommendation. I just ordered a copy of Madhur Jaffrey's Quick & Easy Indian Cooking for my daughter.
31ELiz_M
>29 japaul22: One of my favorite cookbooks is her World Vegetarian.
32kidzdoc
>28 LolaWalser: Thanks, Lola. I'll admit that butternut squashes scare me a bit, as I'm afraid that I'll sustain a nasty cut while chopping it (that may have happened a long time ago).
I did buy a food diary late last year, and although I was using it faithfully every day I stopped doing so after my mother was admitted to the hospital early last month. The physician I saw in the weight loss center last month recommended a 1200 calorie high protein diet, but because my serum uric acid was high he advised me against the high protein diet, and a nutritionist in the weight loss center recommended a 1500-1700 calorie diet. However, when I was counting calories I was able to consume 1000-1200 calories at least 75% of the time, and when I would go over it was nearly always by less than 100 calories, unless my anxiety level caused me to binge on one or two Kit Kats, Reese's Peanut Butter Cups, etc.
Today for breakfast I had a multigrain bagel (190 calories) with two tbsp of whipped cream cheese (50 calories), two Ecuadorean mini bananas (130 calories) and 16 oz of black coffee (10 calories), which adds up to 380 calories. I'll probably have a bowl of lentil soup for lunch (289 calories), along with another mug of black coffee (10 calories) and, if I'm hungry enough for dinner I might have a 5-6 oz salmon fillet with skin (140-168 calories) with 1/2 cup of sautéed baby spinach (4 calories) and mushrooms (10 calories) with 2 tsp EVOO (80 calories) and a 6 oz glass of red wine (150 calories). Let's see...that's 1,091 calories, and that represents a typical average intake for me in a day. However, now that I'm trying to drink 64 oz of water a day I may not even have that much today.
I'll resume using the food diary today.
Thanks for that link! I'll check it out shortly.
>29 japaul22: Mmm...I love aloo gobi! I should make it this week, especially since I purchased a head of cauliflower from our local garden farm market on Sunday. Thanks for the recipe; I don't have mango powder, so I may leave it out, or pick up some from our local branch of Patel Brothers, which is fortunately only 5 miles from home.
I'll have to see if either of my local library systems have any of Madhur Jaffrey's cookbooks. I do own a copy of Indian Instant Pot Cookbook by Urvashi Pitre, and I've enjoyed the three or four recipes I've made from it. I'll see if it has a recipe for aloo gobi.
I did buy a food diary late last year, and although I was using it faithfully every day I stopped doing so after my mother was admitted to the hospital early last month. The physician I saw in the weight loss center last month recommended a 1200 calorie high protein diet, but because my serum uric acid was high he advised me against the high protein diet, and a nutritionist in the weight loss center recommended a 1500-1700 calorie diet. However, when I was counting calories I was able to consume 1000-1200 calories at least 75% of the time, and when I would go over it was nearly always by less than 100 calories, unless my anxiety level caused me to binge on one or two Kit Kats, Reese's Peanut Butter Cups, etc.
Today for breakfast I had a multigrain bagel (190 calories) with two tbsp of whipped cream cheese (50 calories), two Ecuadorean mini bananas (130 calories) and 16 oz of black coffee (10 calories), which adds up to 380 calories. I'll probably have a bowl of lentil soup for lunch (289 calories), along with another mug of black coffee (10 calories) and, if I'm hungry enough for dinner I might have a 5-6 oz salmon fillet with skin (140-168 calories) with 1/2 cup of sautéed baby spinach (4 calories) and mushrooms (10 calories) with 2 tsp EVOO (80 calories) and a 6 oz glass of red wine (150 calories). Let's see...that's 1,091 calories, and that represents a typical average intake for me in a day. However, now that I'm trying to drink 64 oz of water a day I may not even have that much today.
I'll resume using the food diary today.
Thanks for that link! I'll check it out shortly.
>29 japaul22: Mmm...I love aloo gobi! I should make it this week, especially since I purchased a head of cauliflower from our local garden farm market on Sunday. Thanks for the recipe; I don't have mango powder, so I may leave it out, or pick up some from our local branch of Patel Brothers, which is fortunately only 5 miles from home.
I'll have to see if either of my local library systems have any of Madhur Jaffrey's cookbooks. I do own a copy of Indian Instant Pot Cookbook by Urvashi Pitre, and I've enjoyed the three or four recipes I've made from it. I'll see if it has a recipe for aloo gobi.
33markon
>27 kidzdoc:, >32 kidzdoc: That soup looks really good. I'm going to put it in the list to try next time I feel like dealing with a butternut squash. (I'm just finishing up the chili I made with one recently.)
I find that if I poke and microwave the squash it peels easier. (Cut the bottom off first, so you can set it flat and then peel from top to bottom.)
I find that if I poke and microwave the squash it peels easier. (Cut the bottom off first, so you can set it flat and then peel from top to bottom.)
34kidzdoc
>33 markon: Thanks for that great idea, Ardene! I smiled when I saw your comment about dealing with a butternut squash; they aren't exactly user friendly!
35Dilara86
All those hard squashes are scary. I always brace myself before taking a knife to them. I definitely second >33 markon: microwave solution - it works a treat!
36markon
Here is a link to directions for microwaving and peeling. My only change is that I don't cut in half from top to bottom - I cut it in half crossways so I have two more manageable pieces of squash to cut.
38LolaWalser
Eek, yes, journaling the cals... I suppose there are apps to make it easier but what a PITA... stay strong, Darryl!
I don't have a microwave so my squash prep involves roasting in the oven, 40-60 minutes. Like markon, if I got it correctly, I cut it lengthwise in two halves. On roasting the flesh can be scooped out, no need to peel. Yummy, just a longish extra step.
I don't have a microwave so my squash prep involves roasting in the oven, 40-60 minutes. Like markon, if I got it correctly, I cut it lengthwise in two halves. On roasting the flesh can be scooped out, no need to peel. Yummy, just a longish extra step.
39markon
Any advice on good brands of tahini? I find what is in the grocery store very hit or miss and would be interested in hearing what brands people find good.
40jjmcgaffey
I have been roasting squash cut in half in the oven; works well, but a bit messy (both scraping the seeds and the liquid that comes out while it's roasting). I recently found instructions (Prairie Homestead) that said just put the whole squash, uncut, in the oven at 350F for 1-2 hours, until a sharp knife goes in without much/any resistance (size matters; my pie pumpkins took 45 minutes, a full-size butternut took about 1 hour 10 minutes). Take out and let cool until you can touch it. Cut, scrape out seeds (much easier from the cooked flesh), and use in whatever you wanted or put chunks in the fridge (it keeps a long time...good for disorganized cooks like me who make things to make things and then don't get around to the full recipe...). She says if you cook it long enough the skin gets crispy and the flesh just falls out once you've cut it; I didn't see that but may not have cooked it as long as she does.
41RidgewayGirl
I found enoki mushrooms and fresh ramen noodles at the local Asian market, then shiitakes and regular button mushrooms at the regular grocery store, so I ended up making mushroom ramen. It was fantastic and perfect for a cold evening. I used the recipe below, but used extra ginger and garlic, and then the leftover chicken broth and vegetable broths I had in the fridge instead of mushroom broth. So my version wasn't quite vegetarian. I will be making this again when I come across a good selection of mushrooms again.
https://omnivorescookbook.com/easy-mushroom-ramen/
https://omnivorescookbook.com/easy-mushroom-ramen/
42kidzdoc
>38 LolaWalser: Ha! On Monday I started using Baritastic, a mobile app that my nutritionist recommended. It's been very easy to enter information into the food tracker, as it automatically includes the calories, fats, carbs, etc of the items already in the program, and it allows me to add customized entries like the lentil soup, which it saves for future use. Since Monday I've already lost 5.8 lb, even though I have yet to do any exercise, save for shoveling snow on Tuesday, The Baritastic app is free, if anyone is interested.
>39 markon: I don't have any tahini up here, and what I did buy came from Publix, in a tall glass jar, which presumably you've purchased.
>40 jjmcgaffey: Sounds good, Jennifer.
>41 RidgewayGirl: Yum! That looks great, Kay.
>39 markon: I don't have any tahini up here, and what I did buy came from Publix, in a tall glass jar, which presumably you've purchased.
>40 jjmcgaffey: Sounds good, Jennifer.
>41 RidgewayGirl: Yum! That looks great, Kay.
43markon
>41 RidgewayGirl: I like the idea of adding a soft-boiled egg! I do something like this and include some greens (spinach, kale) And the marinated eggs this recipe links to sound good also.
44lisapeet
Adding a soft-boiled egg to anything is always a good idea, in my book. Especially greens.
I really like these squat little peelers from Kuhn Rikon—they're especially good for big awkward things like butternut squash, since it's hard to slice your own fingers with them because of their shape. And they come three to a package, which encourages me to toss them when they lose their edge.
I really like these squat little peelers from Kuhn Rikon—they're especially good for big awkward things like butternut squash, since it's hard to slice your own fingers with them because of their shape. And they come three to a package, which encourages me to toss them when they lose their edge.
45kidzdoc
>44 lisapeet: Yes! I purchased a similar peeler a few months ago. Be mindful of those blades, though: they're sharp!
ETA: I'm probably just a clumsy oaf, but I did peel a layer or two of epidermis from the dorsal aspect of my middle finger while peeling a butternut squash earlier this month. Don't mind me. 🤦🏽♂️
ETA: I'm probably just a clumsy oaf, but I did peel a layer or two of epidermis from the dorsal aspect of my middle finger while peeling a butternut squash earlier this month. Don't mind me. 🤦🏽♂️
46lisapeet
>45 kidzdoc: Well... I did say harder, not impossible 😀
47AnnieMod
>45 kidzdoc: Peelers confuse me sometimes and I am never sure if I use them properly. I was taught to peel with a small knife (no peelers when I grew up - or not in my household anyway) - these days I still use a peeling knife (or whatever you call the small knife with a concave blade) most of the time and pull the peeler only for bigger gourds (mainly butternuts).
48kidzdoc
>46 lisapeet: 😂
>47 AnnieMod: Very interesting, Annie. I had no idea that vegetable peelers could be the focus of an educational and entertaining conversation. 😎
>47 AnnieMod: Very interesting, Annie. I had no idea that vegetable peelers could be the focus of an educational and entertaining conversation. 😎
49mabith
I've been making this Korean stew, doenjang-jjigae, a lot. It has a soybean paste base (that's the doenjang) and I mostly keep it very simple with just onion, potato, carrots, and kale or another dark leafy green. This is the recipe I initially followed for it, though I never add the seafood or tofu:
https://www.maangchi.com/recipe/doenjang-jjigae
It's very savory and filling, but also quite quick to make, and a good vessel for using up veggies.
In the peeler stakes, I love my palm peeler, which has a ring that goes over your middle finger. I have chronic pain in my hands so grip is always a problem (and using this hurts less). I've had the same one for at least ten years and it's still great. It's similar to this one.
https://www.maangchi.com/recipe/doenjang-jjigae
It's very savory and filling, but also quite quick to make, and a good vessel for using up veggies.
In the peeler stakes, I love my palm peeler, which has a ring that goes over your middle finger. I have chronic pain in my hands so grip is always a problem (and using this hurts less). I've had the same one for at least ten years and it's still great. It's similar to this one.
50jjmcgaffey
The funny thing is, I almost never peel anything. Carrots and potatoes I scrub, but I like the skins. Squash I tend to roast and then scrape out of the skin. If there's something that really needs the skin taken off, I'll use a small knife. Peelers have never really worked for me - any of the many varieties I've tried. Either they leave chunks of skin behind or take out chunks of flesh - I can do better with a knife. Which may be just a matter of practice, but...
51Dilara86
>49 mabith: Just so you know, the link to the peeler takes us back to the top of this thread :-(
52mabith
I don't peel much either really, carrots and sweet potatoes mostly, and occasionally a regular potato if the skins will disrupt the texture (basically only with tatty scones) or it has an unusually thick or rough skin. I feel like you can tell whose parents repeatedly told them the nutrients are all in the skin...
>51 Dilara86: Fixed! Had a typo in the html. Interesting it just linked to the thread.
>51 Dilara86: Fixed! Had a typo in the html. Interesting it just linked to the thread.
53ELiz_M
I am terrible at remembering to take pretty food pictures. But here is a recipe for a soup that I really enjoyed last week.
Moosewood Restaurant Daily Special
TUSCAN BEAN SOUP
2 cups diced onions
1 cup peeled and diced carrots
4 garlic cloves, minced or pressed
1 tablespoon olive oil
15 large fresh sage leaves
6 cups cooked pinto, Roman, or small red or white beans (three 15-or 6-ounce cans, undrained or two cups dried beans cooked)
3 to 4 cups Vegetable Stock, Garlic Stock, bean-cooking liquid, or water salt and ground black pepper to taste
In a soup pot, sauté the onions, carrots, and garlic in the olive oil on medium-low heat until the onions are translucent and the carrots are tender, about 10 minutes. Stack the sage leaves and cut them crosswise into thin strips. Stir the sage into the vegetables. Add the cooked beans and 3 cups of the stock, bean-cooking liquid, or water. Continue to cook on medium heat, stirring occasionally, until the soup is hot and simmering, 5 to 10 minutes.
Carefully ladle about 3 cups of the soup into a blender and purée until smooth. Stir the purée back into the soup. If you wish, add more stock or water for a less thick consistency. Add salt and pepper to taste.
Gently reheat the soup and serve hot.
Serves 6 to 8
Yields 8-1/2 cups
Total time: 30 minutes
Per 9.5-ounce serving: 293 calories, 15.3 g protein, 3.1 g fat, 53.3 g carbohydrates, 0.6 g saturated fatty acids, 0 mg cholesterol, 105 mg sodium, 16.6 g total dietary fiber
Moosewood Restaurant Daily Special
TUSCAN BEAN SOUP
2 cups diced onions
1 cup peeled and diced carrots
4 garlic cloves, minced or pressed
1 tablespoon olive oil
15 large fresh sage leaves
6 cups cooked pinto, Roman, or small red or white beans (three 15-or 6-ounce cans, undrained or two cups dried beans cooked)
3 to 4 cups Vegetable Stock, Garlic Stock, bean-cooking liquid, or water salt and ground black pepper to taste
In a soup pot, sauté the onions, carrots, and garlic in the olive oil on medium-low heat until the onions are translucent and the carrots are tender, about 10 minutes. Stack the sage leaves and cut them crosswise into thin strips. Stir the sage into the vegetables. Add the cooked beans and 3 cups of the stock, bean-cooking liquid, or water. Continue to cook on medium heat, stirring occasionally, until the soup is hot and simmering, 5 to 10 minutes.
Carefully ladle about 3 cups of the soup into a blender and purée until smooth. Stir the purée back into the soup. If you wish, add more stock or water for a less thick consistency. Add salt and pepper to taste.
Gently reheat the soup and serve hot.
Serves 6 to 8
Yields 8-1/2 cups
Total time: 30 minutes
Per 9.5-ounce serving: 293 calories, 15.3 g protein, 3.1 g fat, 53.3 g carbohydrates, 0.6 g saturated fatty acids, 0 mg cholesterol, 105 mg sodium, 16.6 g total dietary fiber
54markon
>49 mabith:, >53 ELiz_M: These both sound good, and a use-up-the-vegetables soup is an excellent idea.
55WelshBookworm
>53 ELiz_M: Oh! A Moosewood cookbook I don't have...
56benitastrnad
>53 ELiz_M:
Any recipe from the Moosewood cookbooks is bound to be good. I have many of the cookbooks and have never made a bad recipe from any of them. I also like the ingredients that these cookbooks use. Many unusual ingredients for this area, but they taste so good.
Any recipe from the Moosewood cookbooks is bound to be good. I have many of the cookbooks and have never made a bad recipe from any of them. I also like the ingredients that these cookbooks use. Many unusual ingredients for this area, but they taste so good.
57ELiz_M
The Vegetarian Reset by Vasudha Viswanath
Saag Lasagna
2-3 medium zucchini/courgettes (1 lb/450g)
1½ tsp salt, divided, plus more for sprinkling zucchini
1 Tbsp ghee, or butter
1 tsp cumin seeds
11/2 cups/240g diced onion
1 Indian green chile, jalapeño pepper, or Thai chile, chopped
1 Tbsp grated ginger
1 Tbsp minced garlic
1 cup/240ml water
1 lb/450g fresh spinach, if frozen thawed
1 tsp garam masala
15 oz/425g whole-milk ricotta
1½ tsp cracked black pepper
2 oz/56g grated low-moisture mozzarella
Step 1. Slice the zucchini lengthwise into 1/16 in/1.5-mm-thick slices. Place the zucchini in a colander over a bowl, sprinkle it lightly with salt, and set aside for 15-20 minutes to draw out the moisture as you make the saag
Step 2. Preheat the oven to 400°F/200°C. Heat the ghee in a medium saucepan over medium heat. When hot, add the cumin seeds and wait until they are aromatic, then add the onions. Increase the heat to medium-high, and cook, stirring occasionally, until golden brown and caramelized.
Step 3. Lower the heat to medium, add the green chile, ginger, and garlic, and sauté for 30 seconds. Pour in the water and bring to a boil. Mix in the spinach gradually and cook until it just wilts. Add the garam masala and 1 teaspoon salt and mix well. Turn off the stove and use an immersion blender to blend the spinach mixture until smooth.
Step 4. Mix the ricotta, remaining ½ teaspoon of salt, and the pepper well in a bowl and set aside. Pat the zucchini slices dry with paper towels.
Step 5. To assemble, in an 8-x-8-x-1 1/½ in (20-x-20-x-4-cm) baking pan or casserole dish, layer one-third of the spinach saag, one-third of the zucchini slices, and half the ricotta. Repeat. Top the last layer of ricotta with the remaining spinach saag and zucchini slices, and sprinkle mozzarella evenly on top.
Step 6. Bake for 40-45 minutes, or until the cheese melts and turns golden brown in spots. Serve hot.
Serves 4
323 calories per serving
17 g protein
21g carbs
5g fiber
19g fat
Saag Lasagna
2-3 medium zucchini/courgettes (1 lb/450g)
1½ tsp salt, divided, plus more for sprinkling zucchini
1 Tbsp ghee, or butter
1 tsp cumin seeds
11/2 cups/240g diced onion
1 Indian green chile, jalapeño pepper, or Thai chile, chopped
1 Tbsp grated ginger
1 Tbsp minced garlic
1 cup/240ml water
1 lb/450g fresh spinach, if frozen thawed
1 tsp garam masala
15 oz/425g whole-milk ricotta
1½ tsp cracked black pepper
2 oz/56g grated low-moisture mozzarella
Step 1. Slice the zucchini lengthwise into 1/16 in/1.5-mm-thick slices. Place the zucchini in a colander over a bowl, sprinkle it lightly with salt, and set aside for 15-20 minutes to draw out the moisture as you make the saag
Step 2. Preheat the oven to 400°F/200°C. Heat the ghee in a medium saucepan over medium heat. When hot, add the cumin seeds and wait until they are aromatic, then add the onions. Increase the heat to medium-high, and cook, stirring occasionally, until golden brown and caramelized.
Step 3. Lower the heat to medium, add the green chile, ginger, and garlic, and sauté for 30 seconds. Pour in the water and bring to a boil. Mix in the spinach gradually and cook until it just wilts. Add the garam masala and 1 teaspoon salt and mix well. Turn off the stove and use an immersion blender to blend the spinach mixture until smooth.
Step 4. Mix the ricotta, remaining ½ teaspoon of salt, and the pepper well in a bowl and set aside. Pat the zucchini slices dry with paper towels.
Step 5. To assemble, in an 8-x-8-x-1 1/½ in (20-x-20-x-4-cm) baking pan or casserole dish, layer one-third of the spinach saag, one-third of the zucchini slices, and half the ricotta. Repeat. Top the last layer of ricotta with the remaining spinach saag and zucchini slices, and sprinkle mozzarella evenly on top.
Step 6. Bake for 40-45 minutes, or until the cheese melts and turns golden brown in spots. Serve hot.
Serves 4
323 calories per serving
17 g protein
21g carbs
5g fiber
19g fat
58jjmcgaffey
I love palak (saag) paneer, and this looks like a good, simpler than usual way to make the saag. I may try this very vegetable lasagne as well...
59Dilara86
>57 ELiz_M: I like the concept and will definitely make this recipe later in the year! I've also wishlisted The Vegetarian Reset because you can never have too many cookbooks ;-)
ETA: speaking of plant-based cooking and Italian-inspired dishes, I like to make squashed-based "pizzas" (apologies to purists).
Ingredients
1 delicata or butternut squash (or any other elongated and starchy variety)
Olive oil
Oregano, salt, pepper
Your favourite pizza toppings
Heat your oven to 200°C (gaz mark 7).
Slice the squash into discs - they will serve as your pizzas' bases. You can use the round, seedy part for another recipe (soup!)
Arrange on a baking sheet, drizzle olive oil and sprinkle oregano, salt and pepper.
Bake for 20 minutes, or until soft.
Add the toppings of your choice and return to the oven until nice and golden.
ETA: speaking of plant-based cooking and Italian-inspired dishes, I like to make squashed-based "pizzas" (apologies to purists).
Ingredients
1 delicata or butternut squash (or any other elongated and starchy variety)
Olive oil
Oregano, salt, pepper
Your favourite pizza toppings
Heat your oven to 200°C (gaz mark 7).
Slice the squash into discs - they will serve as your pizzas' bases. You can use the round, seedy part for another recipe (soup!)
Arrange on a baking sheet, drizzle olive oil and sprinkle oregano, salt and pepper.
Bake for 20 minutes, or until soft.
Add the toppings of your choice and return to the oven until nice and golden.
60ELiz_M
A while back I was bored/frustrated with all my cookbooks, so I went a little overboard with library requests:
So, out of curisoity (in case the above stack doesn't work out), what are your favorite cookbooks for vegetarian (or vegetable/salads/side dish) recipes?
So, out of curisoity (in case the above stack doesn't work out), what are your favorite cookbooks for vegetarian (or vegetable/salads/side dish) recipes?
61lisapeet
>60 ELiz_M: From two different directions: I love Deborah Madison's Vegetarian Cooking for Everyone, even though some of the recipes are more elaborate than a quick weekday dinner—I've been known to simplify them. And Mark Bittman's How to Cook Everything Vegetarian, where I often dress the recipes up a little—though most of them are just perfect for quick and easy what's-in-the-fridge meals.
62benitastrnad
>61 lisapeet:
I second Mark Bittman's How to Cook Everything Vegetarian. I also like any and all of the Moosewood cookbooks. They are so easy to follow and the food tastes good. Plus, the cookbooks have a wide range of ethnic foods incorporated into the recipes. The one I use the most is the original one - Moosewood Cookbook.
I second Mark Bittman's How to Cook Everything Vegetarian. I also like any and all of the Moosewood cookbooks. They are so easy to follow and the food tastes good. Plus, the cookbooks have a wide range of ethnic foods incorporated into the recipes. The one I use the most is the original one - Moosewood Cookbook.
63WelshBookworm
>60 ELiz_M: Really, you don't want to ask me... I have about 200 vegetarian cookbooks. Okay, here's one - Fresh from the Vegetarian Slow Cooker and by the same author The Vegetarian Meat and Potatoes Cookbook
Of course anything Moosewood. Or Molly Katzen. Or Rose Elliot. Or Martha Rose Shulman. Or Nava Atlas. Or Anna Thomas. Or Madhur Jaffrey.
I'm kind of partial to some of my earliest cookbooks, like Recipes for a Small Planet or Laurel's Kitchen or American Wholefoods Cuisine
And then I love all the various ethnic and international ones like The Golden Temple Cookbook or Sunset International Vegetarian Cookbook or Vegetarian Planet or The Meatless Gourmet
I also have a lot of Pie cookbooks....
Of course anything Moosewood. Or Molly Katzen. Or Rose Elliot. Or Martha Rose Shulman. Or Nava Atlas. Or Anna Thomas. Or Madhur Jaffrey.
I'm kind of partial to some of my earliest cookbooks, like Recipes for a Small Planet or Laurel's Kitchen or American Wholefoods Cuisine
And then I love all the various ethnic and international ones like The Golden Temple Cookbook or Sunset International Vegetarian Cookbook or Vegetarian Planet or The Meatless Gourmet
I also have a lot of Pie cookbooks....
64rv1988
>60 ELiz_M: Hetty McKinnon's To Asia, With Love is a great collection of vegetarian Asian recipes, made very accessible in terms of technique and pantry stocks. I regularly make her smashed cucumber salad and miso butter noodles.
65ELiz_M
>61 lisapeet: >62 benitastrnad: Oh right, I do own How to Cook Everything Vegetarian. It's not my go-to, because it's heavy and in attempting comprehensiveness, so many recipes are "variations" or require making two other recipes first, and I am not great at parsing it together to make something easy & edible. I should spend more time with it as the few recipes that i have bookmarked, I like very much.
>63 WelshBookworm: Oh, lots of old-school cookbooks! My library has exactly none of them, but I have requested one of the Robin Robertson books they do have.
>64 rv1988: and this one has now been requested from the library!
>63 WelshBookworm: Oh, lots of old-school cookbooks! My library has exactly none of them, but I have requested one of the Robin Robertson books they do have.
>64 rv1988: and this one has now been requested from the library!
66benitastrnad
I made a great Meatloaf for my Ladies Potluck lunch last week. I had only three pieces left over and they made some wonderful leftovers. The recipe for the Meatloaf came from the America's Test Kitchen Cookbook published in 2023. This recipe is a keeper.
67ELiz_M
>60 ELiz_M:
After spending some months with The Weekday Vegetarians I have finally decided to give it back to the library. It is a good cookbook for simpler meals, maybe aimed at families with youngish kids.
Part One has recipes for
Pizzas
Bowls & Salads
Soups
Pasta & Noodles
Tacos, Tortillas, & Enchiladas
Sandwiches and Pies
Skillet Mains
I don't really eat pizzas, Tacos/tortillas/enchiladas, or sandwiches, so not many recipes appealed.
However, the reason I kept the cookbook for so long was Part Two: Small plates. I liked the guidance for a balanced meal -- recipes are divided into categories and a meal is assembled by choosing one or two dishes from each. This is how I make lunches for a week -- I cook 5 dishes and take different combinations of each day. So obviously this section was written for ~me~.
I probably tried a couple dozen recipes and have saved 11 of them. If this were just a cookbook of small plates I would have already purchased it.
One recipe/concept that really stood out for me (from the Bowls & Salads section) was several variations for making a risotto-type dish using Farro instead of rice. It was delicious! A nuttier flavor and more filling.
A Farrotto for All Seasons
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 small onion, chopped
Kosher salt and freshly ground black pepper to taste
Dash of dried red pepper flakes
2 cups pearled farro
1/2 cup dry white wine
4 cups vegetable stock,
Seasonal vegetables and an herb (see Add-ins below)
2/3 cup grated Parmesan cheese
Combine the olive oil and 1 tablespoon of the butter in a deep medium size skillet over medium heat. Add the onion, salt, black pepper, and red pepper flakes and cook until the onion is softened, stirring occasionally, about 3 minutes. Stir in the farro and wine and increase the heat to medium-high. Stir until most of the wine has been absorbed, then start adding vegetable stock in 1-cup drizzles, adding more as the liquid is absorbed.
Meanwhile sautée 8 ounces sliced mushrooms, such as cremini, shiitake, or white button, 2 tablespoons extra-virgin olive oil with salt and pepper until crispy (about 10 minutes) and a teaspoon of lemon zest after 8 minutes or so.
When the farro is cooked (porridgy but still a little toothy, like risotto, 30 to 35 minutes), turn off the heat and stir in the remaining tablespoon butter, the Parmesan, and the mushrooms. Serve the farrotto in bowls topped with with chopped fresh flat-leaf parsley.
After spending some months with The Weekday Vegetarians I have finally decided to give it back to the library. It is a good cookbook for simpler meals, maybe aimed at families with youngish kids.
Part One has recipes for
Pizzas
Bowls & Salads
Soups
Pasta & Noodles
Tacos, Tortillas, & Enchiladas
Sandwiches and Pies
Skillet Mains
I don't really eat pizzas, Tacos/tortillas/enchiladas, or sandwiches, so not many recipes appealed.
However, the reason I kept the cookbook for so long was Part Two: Small plates. I liked the guidance for a balanced meal -- recipes are divided into categories and a meal is assembled by choosing one or two dishes from each. This is how I make lunches for a week -- I cook 5 dishes and take different combinations of each day. So obviously this section was written for ~me~.
I probably tried a couple dozen recipes and have saved 11 of them. If this were just a cookbook of small plates I would have already purchased it.
One recipe/concept that really stood out for me (from the Bowls & Salads section) was several variations for making a risotto-type dish using Farro instead of rice. It was delicious! A nuttier flavor and more filling.
A Farrotto for All Seasons
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 small onion, chopped
Kosher salt and freshly ground black pepper to taste
Dash of dried red pepper flakes
2 cups pearled farro
1/2 cup dry white wine
4 cups vegetable stock,
Seasonal vegetables and an herb (see Add-ins below)
2/3 cup grated Parmesan cheese
Combine the olive oil and 1 tablespoon of the butter in a deep medium size skillet over medium heat. Add the onion, salt, black pepper, and red pepper flakes and cook until the onion is softened, stirring occasionally, about 3 minutes. Stir in the farro and wine and increase the heat to medium-high. Stir until most of the wine has been absorbed, then start adding vegetable stock in 1-cup drizzles, adding more as the liquid is absorbed.
Meanwhile sautée 8 ounces sliced mushrooms, such as cremini, shiitake, or white button, 2 tablespoons extra-virgin olive oil with salt and pepper until crispy (about 10 minutes) and a teaspoon of lemon zest after 8 minutes or so.
When the farro is cooked (porridgy but still a little toothy, like risotto, 30 to 35 minutes), turn off the heat and stir in the remaining tablespoon butter, the Parmesan, and the mushrooms. Serve the farrotto in bowls topped with with chopped fresh flat-leaf parsley.
68japaul22
I've been baking sandwich bread since I'm so sick of the pathetic offerings in the grocery store.
This recipe is a keeper. If I have a day when I'm working from home, I can easily get it baked with very little active time. It's the rising that takes time.
I've been using Bob's 7 grain cereal for the hot cereal and also adding a 1/2 cup of wheat bran to the flour. Topping with black and white sesame seeds, flax seeds, and whole rolled oats.
https://www.seasonsandsuppers.ca/seeded-multigrain-sandwich-bread/
This recipe is a keeper. If I have a day when I'm working from home, I can easily get it baked with very little active time. It's the rising that takes time.
I've been using Bob's 7 grain cereal for the hot cereal and also adding a 1/2 cup of wheat bran to the flour. Topping with black and white sesame seeds, flax seeds, and whole rolled oats.
https://www.seasonsandsuppers.ca/seeded-multigrain-sandwich-bread/
69mabith
>68 japaul22: If my oven were working I'd be baking that in a heartbeat as soon as it's cooler weather. Looks delicious!
70rv1988
>68 japaul22: Oh, this looks good! I'm going to try it this weekend.
71japaul22
>69 mabith: >70 rv1988: Even with the added grains, it is still a really nice, soft sandwich bread. And so many ways to modify it. I'm going to try it with substituting one cup of white flour with whole wheat flour.
Let me know if either of you try it!
Let me know if either of you try it!
72mabith
The weather cooled a bit and I treated myself to my favorite 'fresh' pea soup with dumplings from The Vegetarian Epicure (found in the first edition anyway).
Soup:
4 cups shelled peas (I always use frozen)
4 1/2 cups water
1 tsp brown sugar
salt, black pepper
1/2 cup light Rhine wine
4 1/2 Tbl butter
4 1/2 Tbl flour
Cook the peas in the water and sugar until they are quite soft, about 30 minutes. Blend to a thin puree and pass through a sieve (you don't really have to sieve but the pea skins make for a slightly annoying texture unless you have a really powerful blender). Season with salt and pepper and stir in the wine.
Melt the butter in skillet and stir in flour. Let roux cook over a low flame for a few minutes, stirring. Then stir in a cup or two of the soup and whisk until smooth. Return thickened soup to the rest and blend well.
Dumplings:
6 Tbl butter
2 eggs
1/2 cup flour
1/4 tsp nutmeg
salt
To make the batter soften the butter as much as possible, short of melting it. Beat the eggs with the flour and beat in the butter. Season with salt and nutmeg. Drop the batter into gently boiling soup by half-teaspoons. When the dumplings have risen to the top, they will need five minutes before they are done.
(I'd honestly recommend cutting the dumpling recipe in half even if you're making the full soup recipe, because it's just a lot of dumplings.)
Soup:
4 cups shelled peas (I always use frozen)
4 1/2 cups water
1 tsp brown sugar
salt, black pepper
1/2 cup light Rhine wine
4 1/2 Tbl butter
4 1/2 Tbl flour
Cook the peas in the water and sugar until they are quite soft, about 30 minutes. Blend to a thin puree and pass through a sieve (you don't really have to sieve but the pea skins make for a slightly annoying texture unless you have a really powerful blender). Season with salt and pepper and stir in the wine.
Melt the butter in skillet and stir in flour. Let roux cook over a low flame for a few minutes, stirring. Then stir in a cup or two of the soup and whisk until smooth. Return thickened soup to the rest and blend well.
Dumplings:
6 Tbl butter
2 eggs
1/2 cup flour
1/4 tsp nutmeg
salt
To make the batter soften the butter as much as possible, short of melting it. Beat the eggs with the flour and beat in the butter. Season with salt and nutmeg. Drop the batter into gently boiling soup by half-teaspoons. When the dumplings have risen to the top, they will need five minutes before they are done.
(I'd honestly recommend cutting the dumpling recipe in half even if you're making the full soup recipe, because it's just a lot of dumplings.)
73lisapeet
>68 japaul22: Thanks for that! I've fallen off with my bread-baking in recent years, but I do love having homemade bread, so I'll give this one a go. I buy Bob's oat bran hot cereal by the case—do you think it would work well in this, for an oaty kind of bread?
74japaul22
>73 lisapeet: yes, I think it would work
75jjmcgaffey
>67 ELiz_M: I _do_ eat pizza, tacos, etc, and love farrotto. I got the book out of the library and will see what more recipes I want out of there...
76rv1988
>71 japaul22: I didn't make it as yet, because I've been seeing all these enticing social media posts on making single-serve breads from one cup of flour. I ended up making one of those instead, with a bit of steam to help the crust along. It turned out really well, although a bit large for a single-serve! I'm relatively new to baking. I'm going to try this weekend, instead. I'll let you know how it goes.
77japaul22
Had this farro and mushroom dish for dinner last night and it was very good. Fun to experiment with different grains.
https://www.nutritionbybrittany.com/post/2018/03/19/instant-pot-farro-mushrooms
https://www.nutritionbybrittany.com/post/2018/03/19/instant-pot-farro-mushrooms
78Dilara86
>77 japaul22: Sounds lovely - and very autumnal!
79benitastrnad
>77 japaul22:
That looks like a good hearty recipe using Farro. I also like to experiment with different grains. I made a Quinoa, Sweet potato, spinach salad for my wine club meeting last night and it was very good. I didn't take time to let the Quinoa dry on a sheet pan so the salad was a bit more gloppy than I like but it tasted good. If I get time I will post the recipe later today. The recipe came from the Moosewood Low-Fat cookbook. I have never had a bad recipe from any of their cookbooks and this one was no exception.
That looks like a good hearty recipe using Farro. I also like to experiment with different grains. I made a Quinoa, Sweet potato, spinach salad for my wine club meeting last night and it was very good. I didn't take time to let the Quinoa dry on a sheet pan so the salad was a bit more gloppy than I like but it tasted good. If I get time I will post the recipe later today. The recipe came from the Moosewood Low-Fat cookbook. I have never had a bad recipe from any of their cookbooks and this one was no exception.
