ACORN SQUASH WITH SUN-DRIED TOMATO POLENTA
This is from Vegetarian Times, and begins, “This dish transcends the simplicity of squash and the hominess of coarse-ground cornmeal. The lushness of the flavors soothe and satisfy the palate, creating culinary magic on a brisk winter evening. The whole dish, virtually a meal on its own, can be made in about an hour and is best served hot—when the polenta is still steaming, the Parmesan is melting and the colors are vibrant. If you wish to accompany the squash with other courses, consider an appetizer or soup with mild flavors, like a simple vegetable broth filled with lightly cooked greens or rounds of toasted wheat bread spread with a mild hummus dip. To complement the assertive squash flavors, offer sliced fresh fruit.” Serves 4.
To view this online, click here.
Ingredients
2 small acorn squash (1 to 1 1/2 lbs. each)
About 2 oz. or 15 sun-dried tomatoes
1/4 cup pine nuts
3 to 4 cloves garlic, minced or pressed
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tbs. extra virgin olive oil
2 1/2 cups vegetable stock
1/2 heaping tsp. salt
1/2 cup coarse-ground polenta
2 to 3 Tbs. shredded Parmesan
2 Tbs. chopped parsley
Instructions
Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil.
Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned.
Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside.
To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes).
Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.)
Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto.
Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.
Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.
Nutrition Information: Calories: 510; Protein: 12 g; Total Fat: 31 g; Saturated Fat: 6 g; Carbohydrates: 49 g; Cholesterol: 10 mg; Sodium: 850 mg; Fiber: 7 g; Sugar: g
SPINACH AND SUN-DRIED TOMATO PIE
This also comes from Vegetarian Times, and begins, “Similar to spanakopita, this pie gets its creamy texture from tofu, not cheese and eggs. Be sure to use a sharp knife to cut the pie so that the crisp, delicate phyllo crust doesn’t crumble and lose its shape.” Serves 8.
To view this online, click here.
Ingredients
15 marinated sun-dried tomatoes, drained and chopped, oil from jar reserved
1 large onion, chopped (2 cups)
1 lb. extra-firm tofu, drained
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
15 sheets frozen phyllo dough, thawed
Instructions
Preheat oven to 350°F. Coat 9-inch round cake pan or springform pan with cooking spray.
Heat 1 Tbs. reserved sun-dried-tomato oil in large non-stick skillet over medium heat. Add onion, and sauté 15 to 20 minutes, or until browned.
Meanwhile, place tofu, spinach, and sun-dried tomatoes in large bowl. Rub together with hands until no large lumps of tofu remain. Stir tofu mixture into onion mixture, and cook 5 minutes. Remove from heat, season with salt and pepper, if desired, and cool.
Place 1 sheet phyllo on work surface, and dab and brush with reserved sun-dried tomato oil. Top with second sheet phyllo. Repeat with 4 more phyllo sheets, brushing top of stack with oil as well. Line prepared cake pan with phyllo stack, letting edges drape over.
Make second phyllo stack using reserved oil and 5 more phyllo sheets. Set in prepared cake pan perpendicular to first stack so pan is completely lined with phyllo crust.
Fill crust with spinach filling, pressing down. Fold excess phyllo edges over center.
Make third phyllo stack using 5 phyllo sheets and reserved sun-dried-tomato oil. Place over spinach filling, tucking in edges to seal pie.
Bake 30 to 40 minutes, or until crust is golden brown. Cool 10 minutes, then unmold pie, and slice into wedges.
Nutrition Information: Calories: 230; Protein: 10 g; Total Fat: 10 g; Saturated Fat: 2 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 217 mg; Fiber: 3 g; Sugar: 2 g
MAGIC CATERPILLAR PEANUT BUTTER BREAD
Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live. However, you might be able to check out a few episodes by Google-ing his name for the latest places that show him, or on YouTube. Check out his website, The Bread Monk, at http://www.breadmonk.com/. This recipe yields 1 loaf.
Ingredients:
1 package Fleischmann's Active Dry Yeast
1/4 cup warm water
1 cup milk
3/4 cup chunky peanut butter
1/4 cup granulated sugar
1 teaspoon salt
3 1/4 to 3 1/2 cups all-purpose flour, divided
For decoration: tubes of colored frosting, candies, gumdrops, licorice, etc.
Directions:
Sprinkle yeast over warm water in large bowl; stir to dissolve yeast. Let stand about 10 minutes, or until foamy.
Combine milk, peanut butter, sugar and salt in small saucepan. Cook over medium heat, stirring constantly, until mixture is smooth. Let cool to lukewarm, then add to yeast mixture. Stir in flour, 1 cup at a time, mixing after each addition until flour is thoroughly incorporated.
Turn out dough onto lightly floured surface. Knead 5 minutes, adding small amounts of the remaining flour as needed to keep dough manageable. Rinse and dry bowl, then lightly oil surface of dough and place dough in bowl. Cover with a dry cloth and let rise in a warm, draft-free place 1 hour.
Punch down dough. Knead briefly to expel large air bubbles. Roll dough into a rope about 24 inches long. Form rope into a large S shape on a lightly greased 18x12-inch baking sheet. Using a butter knife or dough scraper, chop rope into 3-inch sections, but do not separate completely. Cover with a cloth and let rise about 30 minutes. (The caterpillar will magically grow back together during rising and baking.)
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake loaf 25 minutes, or until top is golden brown. Let cool on baking sheet 15 minutes, then carefully transfer to a wire rack to cool completely.
Decorate cooled loaf with frosting and gumdrops or other candy. Poke holes in the sides with a wooden pick and insert sections of licorice for legs.
Note: Decorating gel doesn't work as well as frosting as a glue for the candy decorations, so make sure you pick up the right tube at the store. Any candies will work to make spots for the caterpillar's sections. Thin red licorice makes the perfect legs and antennae, unless you know your youngsters prefer the flavor of black licorice.
ZUCCHINI-CORN SAUTE
This yummy recipe comes from FamilyTime, and begins, “This four-vegetable medley makes a colorful addition to just about any meal.” Serves: 4; Prep Time: 10 minutes; CookTime: 8 minutes
To view this online, go to http://www.familytime.com/Recipe/ShowRecipe.aspx?RecipeId=14454.
Ingredients
1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) tomato, chopped
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed
salt and freshly ground pepper, to taste
Directions
Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.
ROASTED VEGETABLES
This is from Melissa Clark in The New York Times Cooking e-newsletter. Melissa writes, “The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.” Time: 30 minutes to 1 hour; makes 4 to 6 servings
To view this online, click here.
Ingredients
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Fried eggs and/or plain yogurt
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, stirring at least once or twice during roasting for even cooking and browning.
Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
Tips
You can use 2 pounds high-moisture vegetables instead (eggplant, peppers, zucchini, fennel, onions, brussels sprouts). Slice them and cut into chunks or wedges. Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces.
Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.
STRAWBERRY COBBLER
This is from the May/June 2010 issue of Vegetarian Times, page 30. It begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/strawberry-cobbler/
6 cups fresh strawberries, halved
3/4 cup sugar, divided
1/2 cup plus 2 Tbs. flour, divided
1 Tbs. lemon juice
1/8 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3 1/2 Tbs. nonhydrogenated vegetable shortening
Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.
Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.
Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.
nutritional information Per 1-cup serving: Calories: 275; Protein: 3 g; Total Fat: 9 g; Saturated Fat: 3 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 86 mg; Fiber: 4 g; Sugar: 33 g; Vegan
