Archives for category: Mad Vegetarian

Meal: African Pineapple Peanut Stew

Back Story: I admit when I first was introduced to this recipe from the Moosewood Collective, I was skeptical. Really? Pineapple in stew? Madness. But, my husband said to give it a try. He knew I would like it. So– I tried it. It’s been a winter favorite of mine since. Tonight I blogged about it.

Method: I didn’t deviate from the recipe. We serve the stew over plain quinoa and top with scallions and chopped peanuts. Siracha sauce goes well too.

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Meal: Butternut squash macaroni and cheese with sage and ham.

Back Story: We love this dish and tonight I wanted to recreate it with wheat/gluten-free ingredients. Wheat-free eating was recommend to me by a long-time doctor. It’s been almost a week and I feel great. To make this dish, I used Quinoa pasta, gluten-free bread crumbs, and a wheat-free flour mix to thicken the béchamel. Give it a try.

Method: Cut the butternut squash (BnSq) in half and bake for 1 hour (or until soft) at 350 degrees. Meanwhile, cook pasta and prep sage, shallot, ham (optional) and cheeses. Sauté the onion and sage in butter. When aromatic, add pinch of nutmeg and cook for another minute or until you smell the nutmeg. Add 5 teaspoons of the wheat-free flour mix. Cook for 3-4 minutes, stirring constantly. While this is going, heat 2 cups of fat free milk in the microwave for 3 minutes. Whisk in the milk and bust up the lumps then add the grated cheese. I used a cup is Monterey Jack and a cup of cheddar (both 1/2 fat). Whisk until creamy. Combine the strained pasta, ham, sauce, pepper, and scooped out of 1/2 the BnSq. Mix and top with homemade herbed bread crumbs. Cover with foil and bake at 350 for 30 minutes. Remove foil and bake for another 15 minutes at 350 degrees. Let rest for 10 minutes then enjoy. I think wheatless eating can be wonderfully delicious.

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Snax: Kale Chips

Method: Wash and dry kale. While holding the stem, strip off the kale leaves and pile in a bunch on a cookie sheet or cut into chips. Spray with EVOO and shake with Herbamare. Bake at 325 until crispy. Serve with champagne.

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Meal: Spinach and roasted garlic pizza with goat cheese.

Back Story: We made this the other day with fresh garlic and baby spinach from the garden. It was great. The crust is whole wheat sourdough that we made with a sourdough starter that we’ve been trying to optimize for a couple of months. It’s not quite where we want it, but still makes for an interesting crust for pizza. We use a similar recipe from this book for pizza dough.

Method: Make dough. While dough is rising, roast garlic. Once dough has risen twice, roll it out on a stone covered with cornmeal. Spread garlic on the dough. Layer spinach roasted garlic nibblets and goat cheese. Top with sliced fresh mozzarella and bake at 475 for ~15 minutes

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Meal: Summer squash and Zucchini Salad

Back Story: This super easy and delish recipe is from Barbara Roth, one of my favorite people. Great use of raw squash and basil. Healthy eats too.

Method: Julienne four small squashes with your MF secret weapon mandolin. Add chopped basil and the juice on a lemon. Salt, pepper and two tablespoons of excellent olive oil. We get ours from Berkshire Organics. It’s terrific.

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Meal: Tortellini stuffed with Swiss chard, feta, and bacon.

Back Story: Although the NBA is likely rigged, on game days, we actually try to cook green items to give the C’s good cosmic energy. It has worked pretty well this year–its June and we’re still watching the Big 3. Anyway, this week, in our basket delivery, we were bombarded with beautiful baby Swiss chard. So, we’ve tried to get creative with what we
make, avoiding the typical usages. Tonight we used wonton wrappers to make tortellini. The stuffing was amazing and went really well with the Rao’s pasta sauce we had in the fridge.

Method:

Prepare Stuffing: Crisp three pieces of bacon. In the bacon pan, sauté three cloves of chopped garlic til aromatic, add cleaned/chopped Swiss chard and sauté for a few minutes. Add 1/2 cup white wine and let cover. When wilted thoroughly, remove to a cutting board and chop into fine pieces. Try to squeeze out liquid, draining it out
or pressing it paper towels. Chop bacon too. Mix this with 1/2 cup crumbled feta and 3/4 cup of fat free ricotta.

Make Tortellini: Flour your surface. Lay out wonton wrappers (small squares). Using a tablespoon measuring spoon, add 1 tbsp of stuffing to a square wonton wrapper. Moisten the edges of the wonton with water and fold the wrapper into a triangle. Mash the edges to seal the triangle. You don’t want any tears or gaps ’cause the stuffing will come out. Fold the edges of the triangle backwards and seal with water. Keep going!

Cook Pasta: Cook tortellini in salted, boiling water (that you may have used for broccoli) until they float. About 3 minutes. Scoop out and transfer to a pot with warm Rao’s sauce. Enjoy the mad vegetarian!! So satisfying!

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Meal: Eggplant Rollatini and tomato/basil salad

Back Story: As with many of our meals, they are framed around the need to “use” a particular ingredient before it gets moldy. Tonight’s MF secret ingredient on the edge was fat free ricotta. It was perfect timing because we got a beautiful eggplant from our Berkshire Organics basket delivery. So, we got out our Manganaro’s Family Cookbook and went to town. If you’ve never been to Manganaro’s in NYC, stop reading and fly to NYC for lunch tomorrow (or just buy the cookbook). It’s that good; I can’t even explain it.

Method: Slice eggplant into thin slices. Not so thin that they will fall apart when cooked, about 1/4 inch thick. Salt and cook til soft (rollable), about 10 minutes, at 400 degrees. Be sure to spray the baking sheet with PAM. While that’s going, make the stuffing. We had about 10oz of fat free ricotta. Put this in a bowl and fold in an egg, salt/pepper, some parm, a bunch of minced fresh basil, dried oregano, and crushed bacon. We had “leftover” bacon from Caesar salad night earlier in the week. When the eggplant slices are soft, time to roll up. Spread some stuffing on each piece, add a slice of mozzarella, roll up and put the roll in a pan, seam side down. Top with Rao’s marinara. Rao’s elevates every dish to restaurant quality. Seline would probably kill me but, it’s so good and prepared by someone other than me. Sometimes, the easy button is best. Bake for 30mins at 400 degrees, uncovered. Remove and let rest for 10 mins. Serve with a salad. We made a tomato/basil slice salad with balsamic drizzle. Yum!

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