Adapted from a Moosewood Cookbook recipe. My mother had original prints of both Moosewood and Enchanted Broccoli forest. To my memory, she never cooked a thing out of either one, but she was delighted to pass them along to me when I became "free spirited."
Yield: 8 serving (or more)
Freezability: I have never tried to freeze this. Let me know if you do!
Eat at room temp: Better hot, but, yep... still delicious!
Ingredients:
4 cups chopped red peppers
2 cups halved and thick sliced zucchini (or mushrooms, Simms doesn't eat them)
1 1/2 cups chopped onions
Sauce (see below)
1 1/2 cups raw bulghar soaked in equal parts boiling water for 15 minutes
1 1/2 cups cottage cheese mixed with 3/4 cups crumbled feta cheese
4 beaten eggs
paprika
Method:
Saute onions in butter until translucent. Add peppers and zucchini (or mushrooms). Cook until peppers are just becoming tender. Remove from heat. Add Sauce to sauteed vegetables and mix well.
Butter/spray a large casserole or 9x13 baking dish. Spread bulghar along bottom and cover with the veggies. Spoon the mixed cheeses on top, and spread the cheese across the top as evenly as possible. Pour the beaten eggs over everything (you may need to spread them a bit more to get the egg to settle down in) and dust with paprika. Bake 40-45 minutes at 350, uncovered. Let stand 10 minutes before serving.
Sauce:
3 Tbs tamari
3 Tbs sherry (or sweet red wine or, our favorite, blush champagne)
2 tsp marjoram
Salt (1 tsp, more or less to taste)
black pepper to taste
Sauce Method: Mix them all up in a small bowl. Our favorite part of this recipe is tweaking with the sauce (more/less tamari, champagne, marjoram, etc.) and tweaking with the amounts and kinds of veggies.
Friday, September 4, 2009
Cheese Enchiladas del Jaime
These are almost as good as the ones we used to get at Los Bravos, and I think my memory of their goodness is skewed by the giant margaritas.
Yield: 4 servings
Freezability: High (freeze a dish precooked, and cook from frozen)
Eat at room temperature: No.
Ingredients:
6-8 flour tortillas
Monterey Jack or queso blanco, grated or cut into finger-sized strips
1 onion, chopped
chili gravy (see recipe below)
Method:
Saute onion. Pour 1/2 of the chili gravy into a pyrex dish. One at a time, lay a slice of cheese in the center of a tortilla and sprinkle 1/8 of the onions onto the cheese. Roll up tightly and lay in the dish. Repeat, fitting tortillas snugly together. Cover with any extra onions and the other half of the chili gravy. Cover with foil and bake for about 30 minutes on medium heat, or until cheese is all melted.
Chili Gravy
Ingredients:
1/4 cup butter or oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
2 tsp powdered garlic (or 1 large clove minced garlic)
2-3 tsp ground cumin
1/2 tsp dried oregano
2 T chile powder
2 cups broth (or water)
Method:
Heat the oil in a saucepan and add flour to make a roux. Cook, stirring constantly, for 2-4 minutes. Add in all spices and cook for another minute. Slowly add in broth/water and stir until sauce thickens. Simmer for another 5-10 minutes, stirring as needed, adding water if it seems too thick. Should be pouring consistency (thinner than biscuit gravy).
Yield: 4 servings
Freezability: High (freeze a dish precooked, and cook from frozen)
Eat at room temperature: No.
Ingredients:
6-8 flour tortillas
Monterey Jack or queso blanco, grated or cut into finger-sized strips
1 onion, chopped
chili gravy (see recipe below)
Method:
Saute onion. Pour 1/2 of the chili gravy into a pyrex dish. One at a time, lay a slice of cheese in the center of a tortilla and sprinkle 1/8 of the onions onto the cheese. Roll up tightly and lay in the dish. Repeat, fitting tortillas snugly together. Cover with any extra onions and the other half of the chili gravy. Cover with foil and bake for about 30 minutes on medium heat, or until cheese is all melted.
Chili Gravy
Ingredients:
1/4 cup butter or oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
2 tsp powdered garlic (or 1 large clove minced garlic)
2-3 tsp ground cumin
1/2 tsp dried oregano
2 T chile powder
2 cups broth (or water)
Method:
Heat the oil in a saucepan and add flour to make a roux. Cook, stirring constantly, for 2-4 minutes. Add in all spices and cook for another minute. Slowly add in broth/water and stir until sauce thickens. Simmer for another 5-10 minutes, stirring as needed, adding water if it seems too thick. Should be pouring consistency (thinner than biscuit gravy).
Ribollita! Zuppa della Casalinga!
I first had Ribollita in Florence at a restaurant aptly named 'La Casalinga' [the housewife]. It was a tiny hole in the wall place on a back street, and no one spoke English. We went there more than once during our week in Tuscany, and I have altered a few different recipes to come up with a version of Ribollita that's pretty darn close to the soup at the restaurant. It seems like a lot of vegetables to use up at once, and it is, but you'll have lots of soup. This soup is good the first day, but much better as time goes on.
Yield: Lots. Invite friends over and send it home with them. You'll still have enough for the whole week. And you'll be pleased for that.
Freezability: High, but don't add the bread till you're ready to serve it. Defrosted dried bread = soggy badness
Eat at room temperature: No.
Ingredients
1/2 head green savoy cabbage or cavolo nero, chopped fine
2-6 carrots, depending on size, peeled and chopped
2-3 potatoes, chopped
2-4 tomatoes, depending on size, chopped (or 1/2 12oz can tomatoes)
2-3 stalks celery, chopped
1-2 onions, depending on size, chopped
about 1 cup dry/2 cups cooked white beans (cannellini, navy, etc) [if using uncooked dry: soak for 8 hrs before, then cook in sufficient water with 2 bay leaves. drain and remove bay leaves before using in this recipe]
olive oil
1-2 cubes vegetable stock
dried old bread or croutons, about 1 handful per person (any bread other than raisin bread works, as does a mix of breads)
salt and pepper
Any 2 (or more! but no less than 2) of the following vegetables: 1 bunch kale, 1 bunch chard, 2 medium zucchini, 1 bunch spinach, 1 bunch beet leaf, 2 medium leeks, an extra onion, 2 parsnips [shudder], few handfuls of green beans.
Method
Saute the onion in olive oil till soft. Add in any leafy greens (not cabbage) or leeks and saute until mostly cooked through. In a large stockpot, combine several cups of water (around 8, but you may need more depending on the amount of extra veg you put in) and the stock cubes. Once boiling, add in all the veg (onions as well) and the beans. Reduce to high simmer and cover, stirring occasionally, until vegetables are cooked through. Turn off heat.
There are several ways to do the next step: if you're serving the whole pot of soup, or not freezing it, toss in 1-2 handfuls of cubed stale bread for each person/serving, and stir. If you are freezing the soup, remove the part you're freezing and add in the bread accordingly.
Add salt and pepper to taste, as well as a drizzle of really nice olive oil.
Serving Suggestions
This is nice with a really simple salad, or just on its own. For a dinner party (it's good enough, really!) it would be nice with red wine and a fluffy cheesecake or fruit for dessert.
Yield: Lots. Invite friends over and send it home with them. You'll still have enough for the whole week. And you'll be pleased for that.
Freezability: High, but don't add the bread till you're ready to serve it. Defrosted dried bread = soggy badness
Eat at room temperature: No.
Ingredients
1/2 head green savoy cabbage or cavolo nero, chopped fine
2-6 carrots, depending on size, peeled and chopped
2-3 potatoes, chopped
2-4 tomatoes, depending on size, chopped (or 1/2 12oz can tomatoes)
2-3 stalks celery, chopped
1-2 onions, depending on size, chopped
about 1 cup dry/2 cups cooked white beans (cannellini, navy, etc) [if using uncooked dry: soak for 8 hrs before, then cook in sufficient water with 2 bay leaves. drain and remove bay leaves before using in this recipe]
olive oil
1-2 cubes vegetable stock
dried old bread or croutons, about 1 handful per person (any bread other than raisin bread works, as does a mix of breads)
salt and pepper
Any 2 (or more! but no less than 2) of the following vegetables: 1 bunch kale, 1 bunch chard, 2 medium zucchini, 1 bunch spinach, 1 bunch beet leaf, 2 medium leeks, an extra onion, 2 parsnips [shudder], few handfuls of green beans.
Method
Saute the onion in olive oil till soft. Add in any leafy greens (not cabbage) or leeks and saute until mostly cooked through. In a large stockpot, combine several cups of water (around 8, but you may need more depending on the amount of extra veg you put in) and the stock cubes. Once boiling, add in all the veg (onions as well) and the beans. Reduce to high simmer and cover, stirring occasionally, until vegetables are cooked through. Turn off heat.
There are several ways to do the next step: if you're serving the whole pot of soup, or not freezing it, toss in 1-2 handfuls of cubed stale bread for each person/serving, and stir. If you are freezing the soup, remove the part you're freezing and add in the bread accordingly.
Add salt and pepper to taste, as well as a drizzle of really nice olive oil.
Serving Suggestions
This is nice with a really simple salad, or just on its own. For a dinner party (it's good enough, really!) it would be nice with red wine and a fluffy cheesecake or fruit for dessert.
Gay Quaker Soup aka Potato Leek Soup
No Gay Quakers are harmed in the making of this soup
Based on a recipe found on FLGBTQC Recipes
Yield: Lots. 8 servings? Maybe more. Get the freezer ready.
Freezability: High
Eat at room temperature: No
Ingredients
2-4 leeks, chopped (the white parts only)
2-4 tbsp butter or coconut oil
several potatoes (8? 10?) chopped into bits
3-4 vegetable broth cubes
8 cups water
some tamari (5 good shakes of the bottle?)
optional: dash vermouth or sherry (add to individual bowls as it affects the flavor when you freeze it/keep it for a while/want to take it to work)
Method
Melt butter in frying pan and saute leeks over low heat until they start to smell like leeks (around 5-7 minutes). While this is happening, add 8 cups water to large stock pot and bring to a boil. Add stock cubes and tamari, and stir. When broth is boiling, carefully add potatoes and the leeks. Cover and cook for about 20 minutes or until potatoes are soft.
Remove from heat. Using a big spoon or (very carefully) a potato masher, mash some of the potatoes against the side of the pot. Put into bowls, and add a dash of sherry or vermouth, if you want.
Serving Suggestions
The soup is nice with Soda Bread (link to follow) and a nice cold martini, if that's the sort of thing you like.
Based on a recipe found on FLGBTQC Recipes
Yield: Lots. 8 servings? Maybe more. Get the freezer ready.
Freezability: High
Eat at room temperature: No
Ingredients
2-4 leeks, chopped (the white parts only)
2-4 tbsp butter or coconut oil
several potatoes (8? 10?) chopped into bits
3-4 vegetable broth cubes
8 cups water
some tamari (5 good shakes of the bottle?)
optional: dash vermouth or sherry (add to individual bowls as it affects the flavor when you freeze it/keep it for a while/want to take it to work)
Method
Melt butter in frying pan and saute leeks over low heat until they start to smell like leeks (around 5-7 minutes). While this is happening, add 8 cups water to large stock pot and bring to a boil. Add stock cubes and tamari, and stir. When broth is boiling, carefully add potatoes and the leeks. Cover and cook for about 20 minutes or until potatoes are soft.
Remove from heat. Using a big spoon or (very carefully) a potato masher, mash some of the potatoes against the side of the pot. Put into bowls, and add a dash of sherry or vermouth, if you want.
Serving Suggestions
The soup is nice with Soda Bread (link to follow) and a nice cold martini, if that's the sort of thing you like.
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