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  1. Tuesday, January 12, 2010

    Pasta Primavera from Moosewood

    Have you heard of the Moosewood Restaurant cookbooks? If you have a vegetarian friend (or you are a vegetarian) who likes to cook, then you probably have. I can’t believe how many vegetarians in the last week have recommended various Moosewood Restaurant cookbooks to me. I think it’s time to go cookbook shopping. (Click here to read more about this interesting restaurant.)

    moosewood restaurant's pasta primavera from @janemaynard

    My friend Nikki made Pasta Primavera for us one night and it was divine. I couldn’t wait to get the recipe and she happily shared. It’s from the Moosewood Restaurant Low-Fat Favorites cookbook, which she said is her favorite of their books. If you want to buy it, click here.

    Let me warn you, this dish is a labor of love. Chopping all those vegetables takes time…especially if you add  more vegetables than the recipe calls for like I did. But it is an excellent dish, is super healthy, and if you’re only feeding 4 people like me you will have tons of leftovers. Blanching the vegetables as indicated in the recipe makes for perfectly cooked veggies.

    One more quick tip…I had some Tuscan Tomato Soup leftover when I made this pasta. Pouring a bit of that soup over the pasta was oh so good.

    Pasta Primavera from Moosewood
     
    My friend Nikki discovered this fabulous and filling vegetarian recipe and shared it with me. I will be forever grateful to her!
    Author:
    Recipe type: Vegetarian
    Ingredients
    • 6 garlic cloves (Nikki sometimes uses more)
    • 2 tsp olive oil (Nikki sometimes uses more, I think I did more like 2 Tbsp.)
    • 3 cups chopped tomatoes
    • ¼ cup dry white wine
    • ½ – 1 tsp salt (I’ve added this because it definitely need more salt, and if you add at this point with the sauce I think it will diffuse through the ingredients better than seasoning at the end)
    • ½ cup sliced fresh basil leaves (slice them crosswise)
    • 1 small red onion, thinly sliced
    • 2 small carrots, peeled and cut into 2-inch matchsticks
    • 1 pound asparagus, cut into 2-inch pieces
    • 1 red bell pepper, cut into 2-inch matchsticks (Nikki leaves this out, I kept it in)
    • Handful snow peas, cut in half width-wise (Nikki & Jane addition)
    • Handful sugar snap peas, cut in half width-wise (Jane addition)
    • Handful green beans, cut into 2-inch lenth pieces (Nikki and Jane addition)
    • 2 small zucchini, cut into 2-inch matchsticks (Nikki likes summer squash better)
    • 1 cup fresh or frozen green peas
    • salt and ground black pepper to taste
    • 1 pound fettuccine or butterfly pasta (farfalle)
    • ¼ cup grated Pecorino or Parmesan cheese
    Instructions
    1. Bring a covered pot of water large enough to accommodate a colander or steamer basket to a boil (neither Nikki nor I have one of these setups, so we use a slotted spoon to scoop the veggies out of the hot water when it’s time). Meanwhile, saute the garlic and oil in a saucepan for about 2 minutes. Add the tomatoes, wine and salt and cook on medium heat for about 5 minutes. Add the basil and red onions, cover, and remove from the heat.
    2. When the water is boiling, blanch the vegetables. (If you prefer to steam the vegetables, allow 3 minutes between each addition of vegetables). Put the carrots in first. After 1 minute, add the asparagus and bell peppers (if doing snow peas, sugar snap peas and/or green beans, toss them in at this point). After another minute, add the zucchini (or summer squash) and peas. Cook for 1 minute more and then lift out the colander and all of the vegetables and set aside to drain. Reserve the pot of boiling water for cooking the pasta. Stir the vegetables into the tomato sauce. Add salt and pepper (if needed). Cover and set aside.
    3. Cook the pasta until al dente. Drain, reserving ¼ cup of the cooking water. Toss the pasta with the reserved cooking water and 3 tablespoons of the grated cheese. Top with the tomato-vegetable sauce. Sprinkle with the remaining cheese and serve immediately.

    moosewood pasta primavera2 web


  2. Friday, August 28, 2009

    Call for Recipes: Chili Cook-Off!

    Chili was one of the first things I learned how to cook without a recipe, so it holds a fond place in my heart. Over the years how I make chili has evolved and the great part is that it was delicious no matter what form it took! It’s one of my favorite go-to meals and my kids love it, so chili is therefore one of my favorites, too! 😉

    Recipe for Simple and Delicious Chili from @janemaynard

    As much as I love my chili (recipe below!), chili is one of those dishes I know people have recipes they are proud of and want to share. So I think it’s time for a chili cook off, don’t you? Call for Recipes posts are my favorite and I can’t wait to see what you guys have to share in the chili department. 

    Recipe for Simple and Delicious Chili from @janemaynard

    My recipe is not fancy, but it’s good, easy and flexible. And you can use whatever you have lying around. For you chili diehards out there…yes, I’m breaking all kinds of rules. (Beans! Quel horreur!) So, be nice. This is a FRIENDLY chili cook-off…anything goes, there are no rules!

    Recipe for Simple and Delicious Chili from @janemaynard

    Chili
     
    Measurements are approximate, this recipe is easy going.
    Author:
    Ingredients
    • About ⅓ of an onion, chopped
    • Bell pepper (about half of one”¦red tastes better, but green offers a nice color contrast”¦you choose!)
    • 2 garlic cloves, chopped or minced”¦if you don’t have fresh garlic, just sprinkle some garlic powder
    • ~3/4 lb ground beef (you can easily make this vegetarian by cutting the ground beef and adding an extra can of beans!)
    • 1 can kidney beans (14 oz size)
    • 1 can of chili beans (usually a mix of black, pinto and white) - I used to do 1 can of baked beans, but now I usually do the chili beans instead)
    • 2 cans petite diced tomatoes
    • 1 8-ounce can tomato sauce (or salsa/pasta sauce lying around in the fridge)
    • ~2 tablespoons chili powder
    • ~1/2 – 1 teaspoon cumin
    • ~1/2 - 1 teaspoon paprika
    • a few shakes of cayenne on the days I want some heat (red pepper flakes and hot sauce also work)
    • salt and pepper to taste
    Instructions
    1. Saute the onion and bell pepper in a about a tablespoon of oil over medium heat until onions are turning clear and vegetables have softened.
    2. Add the garlic and ground beef. Sprinkle everything with some salt and pepper. Cook, stirring regularly to break up the meat, until ground beef is browned and cooked through. Drain off fat.
    3. Add everything else, bring to a simmer over medium-high heat, then reduce to medium-low and let cook for about 10 minutes.
    4. Serve with shredded cheese, corn chips, corn bread, sour cream, whatever you like!

    Time for you to share your favorite chili recipes! Any kind of chili counts, variety is the spice of life after all! Bring it on! You want to win the blue ribbon, right?


  3. Thursday, January 31, 2008

    Baked Stuffed Winter Squash

    stuffed acorn squash2

    Baked Stuffed Winter Squash
     
    Yummy stuffed and baked winter squash!
    Author:
    Recipe type: Main Dish, Vegetarian
    Ingredients
    • 4 acorn squash, halved and seeded
    • 2 C cooked wild rice (I used 3 C of the the Trader Joe’s Brown Rice Medley (brown rice, black barley and daikon radish seeds) & it worked great)
    • 1 C cooked wheat berries (I didn’t have these, which is why I did 3 C of the TJ’s medley)
    • 1 C roasted pears
    • ¼ C canola oil, divided
    • 1 large shallot, diced
    • ⅓ C apple cider
    • ½ C dried cranberries
    • Salt & Pepper to taste
    Instructions
    1. Preheat oven to 375 degrees. Roast squash cut side down for 30-40 minutes. While squash is roasting, cook rice and wheat berries according to package directions (Jane note – I added salt to the water that the rice cooked in for flavor). One squash is soft, cut pears into large dice and toss with ⅛ C canola oil. Roast on sheet tray about 20 minutes. Saute shallot in rest of oil over medium heat. Pour apple cider in with shallots, cooking and stirring to deglaze the pan. Mix rice, berries, pears, and cranberries into shallot mix. Salt and pepper to taste. Stuff each squash with filling and serve.