I’ve had something like this once or twice before and it’s usually very minimalist; often not much more than broth, potstickers and perhaps some chopped green onion. I wanted to make it a little more substantial without wrecking the simplicity that lets every ingredient speak. Add some egg rolls and you’ll have a fairly nice, light meal.
2 small onions, chopped
1/4 cup carrots, halved lengthwise then thinly sliced
2 Tbs canola or sesame oil
3 cloves garlic, minced
1 box vegetable broth (32 oz)
1 cup frozen peas
1 box potstickers (I used vegetable/vegetarian ones) with sauce packets*
2-4 green onions, thinly sliced
Heat the oil in a saucepan over med-high heat until shimmery. Toss in carrots and onion and saute for about 3-4 minutes, until onion starts to get translucent. Add the garlic and saute for another minute or two.
Add the peas and saute an additional minute, then add the broth, potstickers and sauce packets. Bring to good rolling simmer for about 3 minutes or until potstickers are warmed through before serving. Garnish with sliced onions.
*If the potstickers don’t have sauce packets, use 3/4 tsp each of sesame oil and soy sauce.
Filed in: Ethnic • Soups & Stews • ◊ Permalink
So yeah. Another vegetarian lasagna. This time made with farm-fresh ingredients. Literally, as the eggs and zucchini came from my sister Evil’s farm. Happily, I wasn’t required to harvest the eggs myself since I’m still recovering from the emotional and physical scars incurred during The W>eek of the Rooster
We shall not discuss it except to tell you the following. When a 5 year old tells you "It's okay with me if you kill it," in reference to their Satan-spawned rooster? You know that the fowl is indeed foul. But I digress.
I always grew up thinking that lasagna was a buttload of work. Given how the Mom-unit always had frozen, browned ground beef in the freezer I'm not sure if I buy that. It's far more likely that she refused on principle to attempt to make it since she never learned to cook and hated to do so; condemning us kids to a childhood of burnt fish sticks that scraped our palates raw (literally), ham boiled until it was grey* and vegetables that had the consistency of, but less color or flavor than, than those found in Gerber's finest baby foods. Now I know better. Though, as she would be the first to mention "none of you died of starvation, did you?"
Anyway anyway… the lasagna. This is much more kick ass than the broccoli one I posted earlier. That one was good, but I like this one a lot more. Unless you're a big fan of the flavor of meat in your lasagna, you probably won't miss it in here. The mushrooms have much the same texture.
Zucchini & red pepper lasagna
1 tub low-fat ricotta cheese
1 1/2 cups low-fat mozzarella cheese
3 Tbs pesto
2 cups sliced zucchini (about 1 large or 2-3 small)
2 cups sliced baby Portabella mushrooms
3 cloves minced garlic
2 Tbs olive oil
2 jars marinara sauce (40 oz total) I like Bertolli
9 no boil lasagna noodles
1 jar roasted red peppers, drained and chopped or
3 red peppers peppers roasted at home
Combine ricotta, eggs, pesto and 1/2 cup cheese and set aside. Heat the oil over high heat in a big-ass skillet. Reduce heat to med-low and saute the succhini and ‘shrooms until some of zucchini is browned and the ‘shrooms have given off some of their liquid. Add the garlic and saute another 2 minutes or so. Take off heat and set aside.
Spread a cup of marinara on the bottom of a rectangular baking dish. Put three noddles on top and cover with another cup or so of sauce. Spread half the zucchini/mushroom mixture onto the sauce and top with half of the roasted peppers and half of the ricotta cheese mixture. Cover with three more noodles and repeat the layers. Top with remaining three noodles and remaining sauce.
Cover and bake for 45-50 minutes at 375 degrees. Uncover. Sprinkle with remaining mozzarella cheese and bake for another 10 minutes or until cheese is melted. Let stand 15 minutes before serving**.
* To be fair, the gray ham was Pop’s doing. He refused to eat any meat that had a pinkish cast. In his mind that meant that he and the fam would die of Trichinosis or Salmonella poisoning. Indeed, any meat product had to be cooked well past the overdone stage. I’ll leave you to contemplate the full horror of what burgers or steak on the grill tasted like.
** I can’t stress this enough! There’s a ton of liquid in the marinara, zucchini and mushrooms. If you don’t wait for it to be reabsorbed, you’ll have lasagna soup.
Filed in: Casseroles • Ethnic • ◊ Permalink
1 medium sweet yellow onion, sliced thin
1 small head of cabbage sliced
3 cups of egg noodles or dumplings
salt, pepper, garlic powder to taste
In a large deep skillet, melt the butter then add the onions and cabbage. Sautee on medium heat until very soft and tender. While the onions and cabbage are cooking, cook the noodles according to package directions. Cook them slightly under done. I like to cook my noodles in some chicken broth for added flavor. When the noodles are done and the cabbage mixture is soft, add the noodles to the cabbage. Season to taste and cook together for a few more minutes. Serve with some crusty rolls and eat as a main dish or side. Leftovers are great as well.
1 head romaine, washed, drained, and chilled
1 can (2 1/4 oz) sliced ripe olives, well drained
2 oranges, peeled, white membranes removed, and thinly sliced crosswise
1/4 cup orange juice
2 tsp red wine vinegar
1/2 tsp salt
1/4 tsp paprika
1/4 cup olive oil or salad oil
Break lettuce into bite-size pieces (you should have 7 to 8 cups) and place in a large salad bowl. Top with olives and orange slices.
In a small bowl, mix orange juice, vinegar, salt, paprika, and oil. Pour over salad and mix lightly to serve.
Makes 4 to 6 servings.
2 large tomatoes, peeled
2 slices, each 1/4-inch-thick (about 4 oz. total) mozzarella di bufalo, mozzarella, smoked mozzarella, teleme, or provalone cheese
8 fresh basil leaves
red wine vinegar
freshly ground black pepper
Cut each tomato crosswise, making 4 pretty slices; discard stem and bottom ends. Place 2 tomato slices side by side on each of 4 individual salad plates.
Cut each cheese slice into quarters that are more or less triangular. Put a triangle of cheese on each tomato slice. Top with basil leaves. Drizzle with olive oil and sprinkle lightly with vinegar.
Serve with salt and pepper.
Makes 4 servings.
1/4 cup sugar
1 1/2 cups all purpose flour
1 1/2 tsps. baking powder
1 level tsp cinnamon
Preheat oven to 350 degrees
Grease either a lasagna dish or roasting pan aprox 11 X 8 1/2 inches.
Add the cinnamon and baking powder to the flour and sift into a bowl.
Cream butter and sugar until light and soft.
Beat in one egg then add a tbsp of the flour and beat in another egg. Repeat this once more then fold in two thirds of the remaining flour.
Stir in the milk then fold in the last of the flour. This can be done in an electric mixer.
Quarter peel and core the apples slice them very thinly.
Spread half of the batter mixture in the bottom of the prepared pan.Distribute the apple slices over it and cover with the rest of the batter.
Bake for 15 minutes at 350 degrees then at 325 degrees for thirty minutes until golden brown and firm to the touch.
Serve warm with whipped cream or ice cream.
2 1/2 cups all-purpose flour(unsifted)
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk
Preheat oven to 425 degrees
Cut strawberries into 1/2 inch pieces-set asside.
In large bowl mix together flour,sugar,baking powder and salt.Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.
Stir in reserved strawberries toss well to coat.
Add milk all at once.
With fork lightly toss together until mixture holds together.
With floured hands gently form into ball.
On floured board with floured rolling pin, roll out dough 1/2/ inch thick.
Cut dough into 2 1/2 inch circles with floured biscuit cutter.
Place on greased cookie sheet.
Bake until golden about 12 minutes, serve warm with whipped cream.Yield 12 scones.
Make a boiled dinner consisting of potatoes, cabbage, carrots and ham and eat it the day you make it. Save all leftovers making sure to save some whole potatoes and carrots and at least 2 large cabbage wedges.
The next day take your leftovers and cut them into chunks. Cut the cabbage into big chunks. Cut the ham into bite sized pieces.
In a dutch oven melt 1½ sticks of butter. Margarine just isn't the same. This isn't supposed to be a diet meal. Add ham and saute for a few minutes. Remove from pan and set aside.
In a small saucepan warm 1/2 C milk, a pat of butter, 1 tbsp salt and a few grinds of pepper.
Add potatoes and carrots to dutch oven, saute for a few minutes so they get coated with the butter then mash lightly right in the pan over medium low heat. (You don't want to mash too much, use a fork or a spoon.) Add warm milk mixture slowly until desired consistancy. Thicker is a bit better. Lumps are your friends in this dish!
Add cabbage and ham, stir gently to combine. Adding more butter (melted) if necessary. Cover and warm slowly over medium low heat, stirring gently from time to time.
Once the mixture is hot, place a big heaping mound in a bowl or on a plate. With the back of a spoon, make a large hole/dent in the middle of the mound and place a large pat (1 tbsp) of butter in the hole.
To eat, start by taking a forkful from the outside of the mound and dip it into the buttery *Lake Colcannon*
When my sister and I were small, we'd make a game of not being the first one to "break the dam." I still love this stuff...it's a huge comfort food for us Irish girls.
NOTE: The kind of potatoes you use make all the difference in this dish. While hard to find, blue potatoes are absolutely the best. Next try yukon gold or red potatoes.
6-8 cups spinach leaves
1/4 cup toasted pine nuts (pignoli)
2 tbsp tarragon wine vinegar
1/4 tsp grated lemon peel
1/4 tsp salt
1/3 cup olive oil
Wash greens well; drain and chill.
In a small frying pan over medium heat, stir nuts until lightly browned (6-8 minutes); set aside. Place spinach in a salad bowl.
In a small bowl mix vinegar, lemon peel, salt, dash of nutmeg, and oil. Mix in pine nuts. Pour dressing over spinach and mix lightly. Sprinkle lightly with additional nutmeg.
Makes 6 servings.
Also known as "harlot's spaghetti"
1/4 cup olive oil
1 medium-size onion, finely chopped
1/2 small dried hot red chile, crushed
1 garlic clove, minced or pressed
1 can (14 1/2 oz) italian-style tomatoes
1 can (8 oz) tomato sauce
1/3 cup slivered ripe olives
1 tbsp capers
1/4 tsp oregano leaves
1/2 lb spaghettini
1 can (2 oz) anchovies, drained and chopped
1/4 cup chopped fresh parsley
Heat olive oil in a wide frying pan over medium heat. Add onion and chile, cook until onion is soft; mix in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, olives, capers, and oregano. Adjust heat so that mixture boils gently and cook, uncovered, stirring occasionally, until sauce is slightly thickened (15-20 minutes).
Meanwhile, cook spaghettini in a large kettle of boiling salted water according to package directions until al dente. Drain well and place on a warm platter. Mix anchovies and parsley into sauce; spoon hot sauce over spaghettini.
Makes 4 servings.
2 dz small hard-shell clams in shell, well scrubbed
2 tbsp water
1/4 cup butter, softened
1 garlic clove, minced or pressed
2 tbsp finely chopped fresh parsley
1/4 tsp oregano leaves
3 tbsp soft bread crumbs
Place clams and water in a large heavy pan over medium heat. Cover and simmer just until clams open (5-10 minutes). When cool enough to handle, remove clams from shells; save half the shells.
In a small bowl, stir together butter, garlic, parsley, oregano, and bread crumbs. Set each clam back into a half shell and spread with about 1 teaspoon of the butter mixture. Arrange filled shells, side by side, in a shallow baking pan. (At this point you may cover, and refrigerate, if made ahead.)
Broil clams 4 inches from heat until lightly browned (3-4 minutes). Serve with lemon wedges.
Makes 24 appetizers.
1 lb (18-20) medium-size mushrooms
2 tbsp butter
1 tbsp olive oil
1 garlic clove, minced or pressed
1 tbsp chopped fresh parsley
1/2 tsp salt
1/8 tsp thyme leaves
1/8 tsp oregano leaves
1/4 cup soft bread crumbs
1/4 cup shredded parmesan cheese
dash of ground nutmeg
dash of pepper
Carefully remove stems from mushrooms; reserve caps and chop stems finely.
In a medium-size frying pan, over medium heat, place butter and oil. When butter is melted, add chopped mushroom stems and cook, stirring, until juices have evaporated and mushrooms are lightely browned. Mix in garlic, parsley, salt, thyme, oregano, pepper, nutmeg, and crumbs; remove from heat.
Mound equal amounts of cooked mixture into mushroom caps, and sprinkle evenly with Parmesan cheese.
Place caps in a greased shallow baking pan. Bake, uncovered, in a 400 degree oven for 20-25 minutes or until cheese is lightly browned.
Makes 18-20 appetizers.
1 tbsp sugar
1 1/2 tsp salt
2 1/2 cups boiling water
1 small sweet potato
1 cup cold water
1 cup flour
1 1/4 cups molasses
1/2 tsp baking soda
Combine cornmeal, sugar, and salt in large bowl. Pour in boiling water. Beat with electric mixer until well mixed.
Boil sweet potato until tender. Peel white hot. Add to meal mixture. Beat 10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.
Cover. Place in warm, draft free place overnight.
Heat oven to 250 degrees. Grease and flour 10-inch Bundt pan.
Stir baking soda into bread mixture. Pour in pan.
Bake for 3 hours.
Remove from oven. Cover pan tightly with foil to steam bread. Cool at least 1 hour before removing from pan.