Daily Archives: November 20, 2009

Basic Pizza Sauce

20 Friday Nov 2009

Posted by in Recipe, Sauce, Vegan, Vegetarian

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This is a versatile, easy recipe and makes a delicious red pizza sauce.

INGREDIENTS

  • 1 28 oz can crushed tomatoes (can also use an equivalent amount of fresh tomatoes, pureed in a blender or food processor)
  • 1/4 cup EVOO (extra virgin olive oil)
  • Fresh herbs (try 1/4 cup chopped basil)
  • Salt to taste

DIRECTIONS

  1. Combine crushed tomatoes, EVOO, and herbs in a mediums sized saucepan. Bring to a gently boil, reduce heat to medium low, and continue to cook, uncovered or until the sauce becomes thick. About 1 hour.
  2. If needed, add salt and pepper to taste. (Note: Be sure to taste the sauce first before adding salt, especially if you’re using canned tomatoes, because it does become quite salt as the water evaporates and the sauce thickens.)

Mashed Potatoes

20 Friday Nov 2009

Posted by in Dinner, Recipe, Side, Vegetarian

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This is a very simple, tasty Irish recipe from The Irish Pub Cookbook. Try these mashed potatoes with Cider Braised Chicken and Cabbage.

INGREDIENTS

  • 2 3/4 to 3 pounds russet potatoes, peeled and cut into 1 inch pieces
  • 1 cup half and half
  • 1/2 cup (1 stick) unsalted Kerrygold Irish butter, cut into pieces
  • Freshly ground salt and pepper to taste

DIRECTIONS

  1. Cook the potatoes in a pressure cooker according to pressure cooker directions.
  2. Mash potatoes in a large bowl. Add half and half and butter, and whisk until smooth. Season with salt and pepper.

Pizza with Roasted Cauliflower, Potatoes, Pesto, Bok Choy & Tatsoi

20 Friday Nov 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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This green and white pizza is definitely not your traditional pizza. The roasted cauliflower provides a nutty aroma. Delicious served with Butternut Squash Soup. (*Indicates CSA vegetable.)

INGREDIENTS

  • 3 medium potatoes, washed well, quartered*
  • 1 medium onion, chopped
  • 1 bunch bok choy, rinsed and chopped*
  • 1 bunch tatsoi, rinsed and chopped*
  • 1 tbsp EVOO
  • 1 prepared pizza dough
  • 4 oz feta cheese
  • 4 oz freshly grated parmesan cheese
  • 4 oz freshly grated mozzarella cheese
  • 1-2 cups Roasted Cauliflower with Garlic*
  • 2 tbsp pesto (I used pesto I had made a few months earlier that I had frozen in my freezer, but you can also use a high quality bottled pesto)

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Using a pressure cooker, cook potatoes (add 1 1/2 cup water to the bottom of a pressure cooker, add the grate, then add the quartered potatoes, with skins; close pressure cooker according to your pressure cooker’s directions; bring to pressure over high heat, and cook for 3 minutes). Remove potatoes, let cool, remove skins, and cut into 1/2 inch pieces.
  3. Sauté onion in EVOO over medium heat, until translucent (about 8 minutes). Add chopped bok choy and tatsoi. Cook over medium heat until wilted. Season with salt and pepper.
  4. Roll out pizza dough onto a ROOM TEMPERATURE pizza stone coated with cornmeal. Roll pizza dough slightly over the edges of the stone. Take the dough over the edges and slightly roll it under, to lift it off the edges and to form a crust.
  5. Bake the rolled out pizza dough on pizza stone in the oven for 5 minutes.
  6. Spread pesto evenly over pre-cooked pizza dough. Top with Roasted Cauliflower and Garlic, sauteed bok choy and onions, and three different types of cheese.
  7. Bake at 475 for 8-12 minutes, until cheese and pizza crust begins to brown.


Pizza Dough

20 Friday Nov 2009

Posted by in Bread & Dough, Recipe, Vegan, Vegetarian

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This is a fabulous medium crust pizza dough. If want a thinner crust, divide the dough into two portions for 2 medium sized pizzas. For one large, medium crust pizza, use all the dough. I use a bread machine to make this dough, but you can also do it by hand. For the by hand recipe, click here.

INGREDIENTS

  • 1 cup warm water
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 tbsp EVOO
  • 3 cups all-purpose, unbleached white flour
  • 1 package (0.32oz) active dry yeast

DIRECTIONS

  1. Add water, sugar, salt and oil to the bottom of a bread machine pan.
  2. Slightly add flour to top, don’t mix.
  3. In the middle of the flour, make a small hole, and add yeast.
  4. Select the dough setting on the bread machine, and select start.

Roasted Cauliflower with Garlic

20 Friday Nov 2009

Posted by in Dinner, Lunch, Recipe, Side, Vegan, Vegetarian

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This recipe is easy and delicious. For the original recipe, see The Gourmet Cookbook 2004. (*Indicates CSA vegetable.) Serve as a side or as a topping on pizza.

INGREDIENTS

  • 1 very large head of cauliflower, or 2 medium heads (end and leaves removed, florets and stem cut into 1-inch wide pieces)*
  • 1/4 cup extra virgin olive oil
  • 4-6 cloves of garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Toss cauliflower with oil, garlic, salt and pepper in a large bowl. Spread evenly in a 13X9″ pyrex baking pan.
  3. Roast stirring every 10 to 15 minutes, until cauliflower is golden and crisp-tender, about 30 minutes.

Mint Cilantro Chutney

20 Friday Nov 2009

Posted by in Dinner, Recipe, Sauce, Side

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Serve as a condiment with a variety of indian dishes, such as Indian Cauliflower Curry. Recipe adapted from Nutrition Action Health Letter (September 2009).

INGREDIENTS

  • 1/4 to 1/3 cup mint leaves
  • 1/2 to 3/4 cup cilantro leaves
  • 1/4 cup low-fat plain yogurt
  • 1/4 tsp kosher salt
  • 1/2 to 1 tsp sugar
  • 1 tbsp high quality bottled lemon juice

DIRECTIONS

  1. Puree all the ingredients in a food processor, to create a sauce. Makes about 1/2 cup.

Indian Cauliflower Curry

20 Friday Nov 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegan, Vegetarian

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This is a tasty indian curry recipe, with lots of flavor and variety of texture. It can be made with a variety of vegetables. I’ve made it with the following combination of vegetables: eggplant, potatoes & green beans; cauliflower, sweet potato, and bok choy; and cauliflower and potato. Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey. (*Indicates CSA vegetable.)

Serve with Mint-Cilantro Chutney and Basmati Rice.

INGREDIENTS

  • 1 cup chopped onion
  • 2-inch piece of fresh ginger, peeled and chopped
  • 4-6 cloves garlic, chopped
  • 8 tbsp extra virgin olive oil (EVOO)
  • 2 medium to large boiling potatoes, diced into small 1/4″ pieces (boiled, cooled and peeled)*
  • 5 cups of cauliflower florets*
  • A generous pinch of ground asafetida
  • 1 tsp whole cumin seeds
  • 1 1/2 tsp ground coriander
  • 3/4 tsp ground cumin
  • 3/4 tsp ground tumeric
  • 1 28oz can crushed tomatoes, or diced tomatoes blended, or 3-6 small-medium tomatoes blended
  • 1 1/2 tsp kosher salt, or to taste
  • 3-4 fresh hot green chilies (such as jalapeno), whole but with small slits cut in each*
  • 2 medium bunches of bok choy or swiss chard*

DIRECTIONS

  1. Put the onion, ginger, garlic and 4 tbsp water in a blender, and blend until smooth.
  2. Pour the oil into a large, preferably nonstick, lidded pan and set over medium-high heat. When the oil is hot, put in the potatoes and cauliflower. Fry, stirring until they are lightly browned. Remove with a slotted spoon and set aside.
  3. Off the heat, remove all but 3 tbsp of oil from pan, then return the pan to the heat. Add asafetida and then cumin seeds. A few seconds after, add onion mixture from blender. Stir fry for 3-4 minutes. Then add coriander, cumin, turmeric, and cayenne pepper. Stir for a minute, then add tomatoes and cook, continuing to stir for another 2 min.
  4. Add cauliflower and potatoes, 1/2 cup water, salt and the chilies. Stir, bring to simmer, cover and cook over very low heat for 15 minutes. Add greens, cook for another 10-15 min. or until cauliflower is tender.

Barszcz (Eastern European Beet Stew)

20 Friday Nov 2009

Posted by in Dinner, Lunch, Recipe, Stew

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This is a variation of Polish Barszcz and Russian Cabbage Borscht soup. For a soup, half the potato and cabbage. Recipe adapted from The New Moosewood Cookbook.

*Indicates a CSA vegetable.

INGREDIENTS

  • 2-3 medium potatoes, peeled and diced*
  • 2-3 medium beets, peeled and diced*
  • 3 cups water
  • 3 cups vegetable or chicken stock
  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 tsp caraway seeds
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and diced*
  • 1/2 head cabbage, chopped (about 3-4 cups)*
  • 1/4 cup or more chopped dill
  • 2 tbsp cider vinegar
  • 1 to 2 tbsp brown sugar
  • 1 14.5 oz can crushed tomatoes, or diced tomatoes pureed in a blender
  • Kosher salt
  • Pepper

DIRECTIONS

  1. Place potatoes, beets, water, and stock in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes).
  2. Meanwhile, melt butter in a large stock pot over medium. Add onion, caraway seeds. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 min.).
  3. Add celery, carrots and cabbage, plus 2 cups of the cooking liquid from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 min.).
  4. Add the remaining ingredients (including all the potato and beet liquid), cover and simmer for a least 15 min. more. Season to taste with salt and pepper.
  5. Serve hot with sour cream.