This dish is DELICIOUS and impressive!! This would be a perfect main dish or side to anyone having guests over or for the holidays. The rice mixture is so great alone for those who are a little apprehensive about squash. This is becoming a main staple in my dinner rotations.
2 acorn squash
1 cup wild rice (I used brown/black/wild)
2 veggie bouillon cubes
2 tablespoons olive oil
1 teaspoon cider vinegar
a small yellow onion
2-3 stalks of celery
1/2 cup chopped walnuts
1 1/4 teaspoon dried tarragon
1 1/4 teaspoon dried sage
a dash of garlic powder and salt
ground black pepper to taste
Directions:
Preheat the oven to 400 degrees.
Start cooking the rice according to package directions, but dissolve one veggi bouillon cube for every cup of water the package cooking directions call for. This step generally takes up to 50 minutes, so the rice will cook pretty much the entire time that the squash is roasting.
Cut the squash in half and scoop out the seeds. Put a little oil or butter on the cut sides and place them flesh down on a cookie sheet. Roast them for one hour, or until they collapse easily when pushe'd with a wooden spoon.
Chop the onion, celery, and walnuts. About 15-20 minutes before the squash is complete, heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is transluscent, the celery is on the soft side, and the walnuts are a little toasted.
Turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. Add the cooked rice to the onion mixture and allow the flavors to all blend.
Allow the squash to cool for 5 or so minutes, stuff the center hole with the rice mixture and enjoy!!
Sunday, January 4, 2009
Lemon Caper Spaghetti Squash... Who Knew?!?
Imust admit...the idea of spaghetti squash always grossed me out. Truthfully, until my most recent experimentation with squash, the idea of squash really kind of grossed me out. I have seen the light. I can't seem to get enough of squash now - and this is one of my new favorites.
1 small spaghetti squash
2 tablespoons extra-virgin olive oil 2 TBSP non-hydrogenated, vegan margarine
2 tablespoons drained capers 1
diced zucchini (green rind mostly)
1 diced red bell pepper
the juice of 1 full lemon
4 tablespoons chopped flat-leaf parsley
3 chopped Roma tomatoes
salt and pepper
Directions:Preheat oven to 400 degrees F. Cut squash in half lengthwise and scoop out the seeds. (Toss them out for the birds.) Rub the inside well with the olive oil, use more than 2 tablespoon if you need to. Put the squash cut side down on a pan (cookie or pizza, whatever you have) and cover with foil. You don't have to make a tight seal but you don't want it too loose. Bake the squash until the squash "flesh" (sorry to use the "f" word) is done and can be easily scrapped out with a fork, about 40-45 minutes. Scrape out the spaghetti strings and put them aside.
Melt the margarine in a large pan and add the zucchini, bell pepper and capers, cooking them until they're tender. Stir in the lemon juice, parsley and season with salt and pepper. Once the mixture is to taste, mix in the squash and tomatoes. Once completed, place in the refrigerator for up to one hour and enjoy!!
I think that this dish is best served cold, but that is your choice.
1 small spaghetti squash
2 tablespoons extra-virgin olive oil 2 TBSP non-hydrogenated, vegan margarine
2 tablespoons drained capers 1
diced zucchini (green rind mostly)
1 diced red bell pepper
the juice of 1 full lemon
4 tablespoons chopped flat-leaf parsley
3 chopped Roma tomatoes
salt and pepper
Directions:Preheat oven to 400 degrees F. Cut squash in half lengthwise and scoop out the seeds. (Toss them out for the birds.) Rub the inside well with the olive oil, use more than 2 tablespoon if you need to. Put the squash cut side down on a pan (cookie or pizza, whatever you have) and cover with foil. You don't have to make a tight seal but you don't want it too loose. Bake the squash until the squash "flesh" (sorry to use the "f" word) is done and can be easily scrapped out with a fork, about 40-45 minutes. Scrape out the spaghetti strings and put them aside.
Melt the margarine in a large pan and add the zucchini, bell pepper and capers, cooking them until they're tender. Stir in the lemon juice, parsley and season with salt and pepper. Once the mixture is to taste, mix in the squash and tomatoes. Once completed, place in the refrigerator for up to one hour and enjoy!!
I think that this dish is best served cold, but that is your choice.
Wednesday, December 17, 2008
Black Eyed Peas, Corn, and Toasted Walnuts with Spicy/Sweet Vinaigrette
This is a bit of a summer dish - ironically posted in December - that is so delicious, light, and healthy! This would be a great addition to any summer picnic or potluck! If you plan on preparing the dish and then eating it a little later, carry the toasted walnuts separately and add them before serving.
The dressing
1/4 cup fresh squeezed orange juice
1/4 cup whole grain mustard
2 TBSP apple cider vinegar
1 TBSP brown rice syrup
Scant pinch of salt
Several grinds black pepper
1 TBSP olive oil
The salad
2/3 cup coarsely chopped raw walnuts
Kernels from 3 ears of corn, cut off the cob
1 1/2 cup freshly cooked or canned black eyed peas, drained
2/3 cup minced cabbage
1/3 cup minced white onion
1/2 cup minced green bell pepper
1/3 cup minced fresh parsley leaves
Whisk together the orange juice, mustard, vinegar, brown rice syrup, salt, and pepper until well combined. Then, whisk in the oil. Set aside to allow the flavors to marry while you assemble the salad ingredients.
Place the walnuts in a single layer in a dry, heavy bottomed skillet over medium-high heat. Shake the pan frequently as the nuts brown and begin to emit a wonderful roasted aroma. When the nuts are golden brown, remove from the pan and set aside until needed.
Next, parboil or steam the fresh kernels from the corn for 4-5 minutes, until tender. Toss the black eyed peas, cabbage, onion, bell pepper, and parsley with the corn. Combine with the dressing and the walnuts and serve immediately OR allow the vegetables to marinate for a few hours at room temperature and toss in the walnuts just before serving.
The dressing
1/4 cup fresh squeezed orange juice
1/4 cup whole grain mustard
2 TBSP apple cider vinegar
1 TBSP brown rice syrup
Scant pinch of salt
Several grinds black pepper
1 TBSP olive oil
The salad
2/3 cup coarsely chopped raw walnuts
Kernels from 3 ears of corn, cut off the cob
1 1/2 cup freshly cooked or canned black eyed peas, drained
2/3 cup minced cabbage
1/3 cup minced white onion
1/2 cup minced green bell pepper
1/3 cup minced fresh parsley leaves
Whisk together the orange juice, mustard, vinegar, brown rice syrup, salt, and pepper until well combined. Then, whisk in the oil. Set aside to allow the flavors to marry while you assemble the salad ingredients.
Place the walnuts in a single layer in a dry, heavy bottomed skillet over medium-high heat. Shake the pan frequently as the nuts brown and begin to emit a wonderful roasted aroma. When the nuts are golden brown, remove from the pan and set aside until needed.
Next, parboil or steam the fresh kernels from the corn for 4-5 minutes, until tender. Toss the black eyed peas, cabbage, onion, bell pepper, and parsley with the corn. Combine with the dressing and the walnuts and serve immediately OR allow the vegetables to marinate for a few hours at room temperature and toss in the walnuts just before serving.
Spiced Red Lentil Soup
You can tell it is getting cold around Austin because I am busting out with a ton of soup recipes. It is a cross between that and me trying to pile through the copious amounts of dried beans in my pantry. The good news is that I have tons of great soups to warm up with, and my readers have some new recipes to try out!
This is another hearty soup great for warming the soul and filling the belly on a cold day! It couldn't be easier, and can be made from things you generally always have around the house!
3 TBSP Olive Oil
1 medium onion, diced
1 TBSP fresh grated ginger
6-7 cloves garlic, minced
1/2 tsp yellow mustard powder
1 tsp coriander
1/2 tsp garam masala
1/2 tsp tumeric
1 TBSP sea salt
2 cups red lentils, washed
3 vegetable broth bouillons
1 cup green peas, frozen or fresh
In a large pot, heat the oil on medium heat and add the onions. Cook for a few minutes, and then stir in the ginger and the garlic. While these are cooking, heat 6 cups of water and dissolve the 3 bouillon cubes in it. Set aside.
To the onion mixture, stir in all the spices, including salt, and the red lentils. After a few minutes, add the vegetable broth mixture and bring the entire pot to a boil. Once boiling, reduce to a low simmer and cover. Cook for about one hour. Stir the lentils occasionally to make sure that they are not sticking to the pot. Remove from heat and stir in the green peas. Cover and allow the soup to sit for a few minutes to cook with the peas. Serve with crusty garlic rubbed french bread!
This is another hearty soup great for warming the soul and filling the belly on a cold day! It couldn't be easier, and can be made from things you generally always have around the house!
3 TBSP Olive Oil
1 medium onion, diced
1 TBSP fresh grated ginger
6-7 cloves garlic, minced
1/2 tsp yellow mustard powder
1 tsp coriander
1/2 tsp garam masala
1/2 tsp tumeric
1 TBSP sea salt
2 cups red lentils, washed
3 vegetable broth bouillons
1 cup green peas, frozen or fresh
In a large pot, heat the oil on medium heat and add the onions. Cook for a few minutes, and then stir in the ginger and the garlic. While these are cooking, heat 6 cups of water and dissolve the 3 bouillon cubes in it. Set aside.
To the onion mixture, stir in all the spices, including salt, and the red lentils. After a few minutes, add the vegetable broth mixture and bring the entire pot to a boil. Once boiling, reduce to a low simmer and cover. Cook for about one hour. Stir the lentils occasionally to make sure that they are not sticking to the pot. Remove from heat and stir in the green peas. Cover and allow the soup to sit for a few minutes to cook with the peas. Serve with crusty garlic rubbed french bread!
Tuesday, December 16, 2008
Warm Belly Curried Split Pea Soup
So...the only reason that this recipe came about was because I had some yellow split peas that had been in my pantry way too long and I was feeling sorry for them. Otherwise, this would never have been up my alley. Now that I have had it, I am about start trying unknown, otherwise dark alleys, more often! This soup is so incredibly hearty, creamy, and simple...but the key is the puree at the end!
2 TBSP vegan margarine
1 1/2 cup chopped onions
3/4 cup chopped carrots
Kosher salt and pepper
4-6 garlic cloves, minced
1 lb yellow split peas, rinsed and picked through
6 cups of vegetable broth
1 TBSP curry powder
2 TBSP vegan margarine
1 1/2 cup chopped onions
3/4 cup chopped carrots
Kosher salt and pepper
4-6 garlic cloves, minced
1 lb yellow split peas, rinsed and picked through
6 cups of vegetable broth
1 TBSP curry powder
1/2 tsp cayenne
Place the margarine in a large saucepan (4-6 qt) over medium low heat. Once it is melted, add the onion, carrot, and a generous pinch of salt. Sweat this mixture for 2-3 minutes. Add the garlic and sweat for 1-2 more minutes, making sure not to allow the garlic to brown.
Add the peas, broth, cayenne, and curry. Increase the heat to high and boil. Them reduce the heat to low, cover, and cook at a simmer until the peas are tender and not holding their shape (45-50 minutes). Taste and adjust the seasoning with salt and pepper.
DO NOT STOP THERE!!! Using an immersion blender and care, puree the soup to the desired consistency. If you do not have an immersion blender, I suggest allowing it to cool a little and pureeing it in batches in the blender. Personally, I like it completely pureed for maximum creaminess.
Place the margarine in a large saucepan (4-6 qt) over medium low heat. Once it is melted, add the onion, carrot, and a generous pinch of salt. Sweat this mixture for 2-3 minutes. Add the garlic and sweat for 1-2 more minutes, making sure not to allow the garlic to brown.
Add the peas, broth, cayenne, and curry. Increase the heat to high and boil. Them reduce the heat to low, cover, and cook at a simmer until the peas are tender and not holding their shape (45-50 minutes). Taste and adjust the seasoning with salt and pepper.
DO NOT STOP THERE!!! Using an immersion blender and care, puree the soup to the desired consistency. If you do not have an immersion blender, I suggest allowing it to cool a little and pureeing it in batches in the blender. Personally, I like it completely pureed for maximum creaminess.
Sunday, December 7, 2008
CRAZY GOOD Spring Rolls and Peanut Sauce
So...these spring rolls are a little more of a gourmet twist to spring rolls and the peanut sauce is the best that I have ever had. Yes - I am a little partial, but trust me on this one... If you have never made spring rolls, it is important to know that the julienning of the veggies is pretty critical to them turning out perfectly. Cut them into very thin matchsticks. It takes time, but is worth it. Make these at a dinner party, when cooking with someone, or with the kids - it is a fun, interactive experience rolling these little puppies in the rice paper wrappers. Entertaining and delicious!
Spring Rolls:
3 oz Vietnamese thin rice noodles (vermicelli), cooked according to package directions **
2 cups bean sprouts
2 carrots julienned into thin matchsticks
1 large beet julienned into thin matchsticks
1 jalapeno, sliced into thin circles
2 handfuls fresh cilantro, hand torn
3/4 cup chopped peanuts
2 teaspoons toasted sesame oil
1 lime, juiced
sea salt
20 round rice paper wrappers
40 mint leaves
Put the rice noodles, veggies, cilantro and peanuts in a large bowl, toss with sesame oil and lime juice to give the filling some flavor, season with salt and pepper.
Pour 3 cups hot, but not boiling water into a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften. Immediately flatten and arrange it on a surface so that it is back to it's original circular shape. In the center of the wrapper, place 2 mint leaves and then cover it with a small amount of the vegetable mixture. LESS IS MORE, I promise. Using too much will make it tough to roll and the wrapper will tear. Fold in the left and right sides, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper.
** Cooking these thin rice noodles is not like typical noodles. Generally you soak them in water for at least 30 minutes and then immerse in boiling water for 30 or so seconds. Be careful to follow the package directions
BEST EVER Peanut Sauce
1 TBSP peanut oil
3 garlic cloves, minced
1 teaspoon chili paste
1 TBSP tomato paste
1/2 cup plus 2 TBSP vegetable stock
1/2 teaspoon sugar
2 TBSP peanut butter
1/4 cup hoisin sauce
1/4 cup unsalted roasted peanuts, finely chopped
Heat the oil in a small saucepan and, when hot add garlic, chili paste, and tomato paste and cook until the garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat to a simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in bowls and garnish with the peanuts.
Spring Rolls:
3 oz Vietnamese thin rice noodles (vermicelli), cooked according to package directions **
2 cups bean sprouts
2 carrots julienned into thin matchsticks
1 large beet julienned into thin matchsticks
1 jalapeno, sliced into thin circles
2 handfuls fresh cilantro, hand torn
3/4 cup chopped peanuts
2 teaspoons toasted sesame oil
1 lime, juiced
sea salt
20 round rice paper wrappers
40 mint leaves
Put the rice noodles, veggies, cilantro and peanuts in a large bowl, toss with sesame oil and lime juice to give the filling some flavor, season with salt and pepper.
Pour 3 cups hot, but not boiling water into a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften. Immediately flatten and arrange it on a surface so that it is back to it's original circular shape. In the center of the wrapper, place 2 mint leaves and then cover it with a small amount of the vegetable mixture. LESS IS MORE, I promise. Using too much will make it tough to roll and the wrapper will tear. Fold in the left and right sides, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper.
** Cooking these thin rice noodles is not like typical noodles. Generally you soak them in water for at least 30 minutes and then immerse in boiling water for 30 or so seconds. Be careful to follow the package directions
BEST EVER Peanut Sauce
1 TBSP peanut oil
3 garlic cloves, minced
1 teaspoon chili paste
1 TBSP tomato paste
1/2 cup plus 2 TBSP vegetable stock
1/2 teaspoon sugar
2 TBSP peanut butter
1/4 cup hoisin sauce
1/4 cup unsalted roasted peanuts, finely chopped
Heat the oil in a small saucepan and, when hot add garlic, chili paste, and tomato paste and cook until the garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat to a simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in bowls and garnish with the peanuts.
Traditional Spanish Lentils
2 cups dried green lentils
1 tomato, diced
2 medium carrots, chopped
1 large potato, small diced
1 medium onion, diced
3-4 cloves garlic, minced
1 bay leaf
1 teaspoon cumin powder
1/2 teaspoon tumeric
salt and pepper to taste
5 cups vegetable broth
3 tablespoons olive oil
1 teaspoon sweet paprika
Sriaracha Sauce
1 bag of baby spinach
Directions:
In deep pot, sauté onion and garlic in oil until it starts to color. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until lentils are done--about 30 minutes. Watch the pot to make sure that all the liquid has not boiled off. Typically I season as I go, adding Sriacha sauce as desired for appropriate level of spice. When done, add the bag of spinach to the pot, stir into lentil, and put the lid on the pot to allow for it to wilt.
This is SOOOO good and a new main staple to my repitoire...
1 tomato, diced
2 medium carrots, chopped
1 large potato, small diced
1 medium onion, diced
3-4 cloves garlic, minced
1 bay leaf
1 teaspoon cumin powder
1/2 teaspoon tumeric
salt and pepper to taste
5 cups vegetable broth
3 tablespoons olive oil
1 teaspoon sweet paprika
Sriaracha Sauce
1 bag of baby spinach
Directions:
In deep pot, sauté onion and garlic in oil until it starts to color. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until lentils are done--about 30 minutes. Watch the pot to make sure that all the liquid has not boiled off. Typically I season as I go, adding Sriacha sauce as desired for appropriate level of spice. When done, add the bag of spinach to the pot, stir into lentil, and put the lid on the pot to allow for it to wilt.
This is SOOOO good and a new main staple to my repitoire...
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