I love fall. Sweaters, football, crisp leaves, and dinners from the oven...and the crockpot! With homeschooling, my husband's work schedule, and a busy household, the crockpot and slow oven are my favorite ways to cook. Warm aromas filling the house as we go about the day make us feel cozy, and they also greet visitors nicely. I tossed this into the crock early yesterday morning, and we had a wonderful lunch with no fuss in the middle of the day. Even better, it's completely vegan (sans a bit of plain yogurt or sour cream), and therefore a Friday or fasting day option for Catholic families. It was too good not to share. It will be a regular menu item here!
Curried Lentil Soup
1 can (14.5 oz) crushed tomatoes
3 medium potatoes, diced
3 medium carrots, sliced
1 large onion, chopped
1 rib celery, chopped
1 1/2 c. dry lentils
4 cloves minced garlic*
2-3 bay leaves
1 1/2 tbsp curry powder*
1 tbsp cumin*
1/2 tsp cayenne*
1 1/2 tsp salt*
3 cans (about 6 c.) vegetable broth, stock, or water
*Adjust to taste.
Combine all ingredients in crock pot and cover with liquid. Stir. Cook on high 5 hours, or low 8-9 hours. Garnish with a dollop of sour cream or plain yogurt.
Tuesday, September 25, 2012
Thursday, August 23, 2012
Swimming in Spicy
Nadia G definitely gets a nod for this one, but we did alter the recipe a bit (to what you see below) based on our tastes and what was in the pantry. I also doubled this recipe, because…well, as I’ve said before, I cook for an army. Also, I served cole slaw (from 2 packages of store-shredded cabbage and a jar of Marzetti slaw dressing) as a side, but Nadia’s menu included her own citrus slaw that looked amazing. I was just too lazy to make it. ;)
1 tablespoon extra-virgin olive oil
1 rib celery, finely diced
1 red chile, minced
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seeds
1/4 teaspoon sea salt
Freshly cracked black pepper
2 cups canned tuna in water, drained (about 4 cans)
1/3 cup Panko
1 generous tbsp. freeze-dried parsley
1 tablespoon heavy cream
1 tsp. dried mustard
3 green onions, thinly sliced
1 egg, beaten
all-purpose flour for dredging, plus more for flouring your hands
Heat 1 tbsp olive oil in skillet. Cook celery, chili pepper, garlic, cayenne, celery seed, salt, and pepper 3-4 minutes, until softened a bit and fragrant. Remove from heat, and set aside to cool.
In a large bowl, combine tuna, panko, parsley, cream, mustard, onions, and egg. Mix well, then add cooled stuff from skillet and mix. With floured hands, form patties and dredge in flour. (this is a messy step, not fun for the tactilely defensive sort) Place in freezer for a few minutes to firm up.
Cook patties in a bit of canola oil over medium heat, until golden on both sides and heated through, about 5-7 minutes. Serve with sriracha mayonnaise (see below) on buns…or not. A bed of greens with fresh tomatoes works beautifully with a dollop of the mayo on top of the patty. Enjoy!
Sriracha mayo
1 c. mayo
1tbsp sriracha (more or less to taste)
Mix well.
Saturday, August 18, 2012
I Love You, and Your Triglycerides, Too.
I have been blessed to know some pretty fantastic human beings in my life. Family, friends, teachers, church folk...I've had a wealth of generous, loving souls to grace my path through this life. The southern cook in me wants to say "I love you" with food, but sometimes the food that traditionally says "I love you" isn't so loving from a health perspective. So for some of those folks, I'm going to post a few recipes that say not just "I love you," but "I'd like you to be around for a long, long time."
Asian Boot-to-the-Head sauce
1/2 c. organic low-sodium soy sauce (yes, organic. Don't get me started on GMO soy.)
2 tbsp extra-virgin olive oil
1 tbsp sesame oil
1 tsp raw honey
1 chili pepper (cayenne is my favorite, but use what you like, mild to oh-my-goodness-is-that-legal)
1 clove garlic, finely minced
1 small piece ginger, grated (about the size of your pinkie's first segment)
Combine in bowl and whisk briskly, or place in clean jar and shake. Use immediately, or refrigerate. Makes a fabulous dipping sauce for steamed veggies, shrimp or chicken, over brown rice, or stay tuned for some more uses!
Asian Boot-to-the-Head sauce
1/2 c. organic low-sodium soy sauce (yes, organic. Don't get me started on GMO soy.)
2 tbsp extra-virgin olive oil
1 tbsp sesame oil
1 tsp raw honey
1 chili pepper (cayenne is my favorite, but use what you like, mild to oh-my-goodness-is-that-legal)
1 clove garlic, finely minced
1 small piece ginger, grated (about the size of your pinkie's first segment)
Combine in bowl and whisk briskly, or place in clean jar and shake. Use immediately, or refrigerate. Makes a fabulous dipping sauce for steamed veggies, shrimp or chicken, over brown rice, or stay tuned for some more uses!
Saturday, February 18, 2012
Daily Bread
I've mentioned our favorite crusty bread. The really funny thing is that it is a loaf that I've seen people pay lots of money for, but it's got to be about the easiest thing ever. I could make it fresh for dinner every night and not spend any more hands-on time or energy than if I bought a loaf and warmed it up in the oven. Sneaky, huh?
Rustic Dinner Loaf
To make a biga: whisk together until smooth: 1c. flour, 1c. warm water, 1 rounded tsp. yeast. Cover with plastic wrap and set aside for at least 30 minutes, but I've left it for 24 hours or more with no ill effect.
When you're ready, uncover the biga, sprinkle the surface with 1/2 tsp. sea (or kosher) salt, and drizzle over 1 tbsp. olive oil. Add 1 cup flour and stir just until combined into a soft dough, adding more flour as necessary, just to move from a batter consistency to a wet dough. Remove to a floured surface and shape a loaf with floured hands. It will feel lumpy and inconsistent in texture. Place on parchment, silpat or cookie sheet sprayed with non-stick spray and sprinkled with cornmeal. With a sharp knife, cut several slashes across the surface of the loaf. Brush surface with an egg white beaten with one tsp. water. Let rise on cookie sheet for 1/2-45 min, then bake at 350 for 20 minutes. Brush again with egg white, and bake 20 minutes more.
This bread is a perfect compliment to soups, stews, pasta dishes, and just about anything else. Ecce panis!
Rustic Dinner Loaf
To make a biga: whisk together until smooth: 1c. flour, 1c. warm water, 1 rounded tsp. yeast. Cover with plastic wrap and set aside for at least 30 minutes, but I've left it for 24 hours or more with no ill effect.
When you're ready, uncover the biga, sprinkle the surface with 1/2 tsp. sea (or kosher) salt, and drizzle over 1 tbsp. olive oil. Add 1 cup flour and stir just until combined into a soft dough, adding more flour as necessary, just to move from a batter consistency to a wet dough. Remove to a floured surface and shape a loaf with floured hands. It will feel lumpy and inconsistent in texture. Place on parchment, silpat or cookie sheet sprayed with non-stick spray and sprinkled with cornmeal. With a sharp knife, cut several slashes across the surface of the loaf. Brush surface with an egg white beaten with one tsp. water. Let rise on cookie sheet for 1/2-45 min, then bake at 350 for 20 minutes. Brush again with egg white, and bake 20 minutes more.
This bread is a perfect compliment to soups, stews, pasta dishes, and just about anything else. Ecce panis!
Thursday, February 16, 2012
Currying Favor
It's soup season 'round here. Tuesday night we had this wonderful soup with our favorite crusty bread. The bread might bear some explanation, but the soup just speaks for itself. It was a hit, and I'll be trying it again soon with vegetable stock as a Friday option.
Sweet Potato Curry Soup
2 tbsp. butter
1 shallot, diced
1 onion, diced
3-4 cloves garlic, crushed
1 tbsp. ground cumin
pinch of red pepper flakes
pinch of chipotle powder
1 tsp. curry powder
salt and pepper to taste
3 large sweet potatoes, peeled and cubed
1-1/2 qt. chicken stock
1-1/2 c. plain yogurt
2 tbsp. chopped parsley or cilantro
Melt butter in a large soup pot over medium heat. Add onion and shallot. Cook for 2-3 minutes until they begin to soften, then add garlic. Cook 1-2 minutes more, until garlic is fragrant. Add dry spices, sweet potatoes, and stock. Simmer for 20-25 minutes, until potatoes are soft. Remove from heat. Puree soup with yogurt and cilantro (or parsley) and serve.
Sweet Potato Curry Soup
2 tbsp. butter
1 shallot, diced
1 onion, diced
3-4 cloves garlic, crushed
1 tbsp. ground cumin
pinch of red pepper flakes
pinch of chipotle powder
1 tsp. curry powder
salt and pepper to taste
3 large sweet potatoes, peeled and cubed
1-1/2 qt. chicken stock
1-1/2 c. plain yogurt
2 tbsp. chopped parsley or cilantro
Melt butter in a large soup pot over medium heat. Add onion and shallot. Cook for 2-3 minutes until they begin to soften, then add garlic. Cook 1-2 minutes more, until garlic is fragrant. Add dry spices, sweet potatoes, and stock. Simmer for 20-25 minutes, until potatoes are soft. Remove from heat. Puree soup with yogurt and cilantro (or parsley) and serve.
Saturday, February 4, 2012
Tales from the Fast
I know...delicious irony, right? (Maybe that should be the title....) But it's true! I was fasting yesterday for religious reasons, and as we are entering Lent soon, there are more fast days ahead. I made some fasting bread for yesterday from a recipe that is used in Medjugorje by pilgrims and locals, as fasting on Wednesdays and Fridays is common practice. The bread is made completely by hand, and if used for a fast, the tradition is to pray for the grace to fast well as you work the dough. Just for fun, I used a traditional Challah shape (braided) for the loaves, but you could use any shape that suits your purpose.
Fasting Bread (*adapted)
^In a small bowl or measuring cup, combine 1/2 c. warm water and 1 rounded tbsp. (or 2 pkts) of yeast. Let dissolve for 5-10 minutes, until foamy.
^In a separate container, combine 2c. hot water, 1 beaten egg, 1tbsp. salt, 2 tbsp.sugar, 2 tbsp olive oil, and 1 tsp. butter, and 1 c. of fruit...raisins, craisins, chopped apple, or some combination. Set aside.
**Also, 1 c. chopped walnuts or sliced almonds can be added to the dough.
^In a large mixing bowl, combine 3 c. WW flour and 3c. AP flour. Form a well in the center, and pour in yeast mixture. Using your hands, bring flour in from the sides of the bowl over the liquid until it has distributed evenly. Pour the other ingredients over the flour, and continue working the dough with your hands in the bowl until it cleans the sides of the bowl.
^Let rise until about double, then move the dough to a floured surface and knead briefly, until dough forms a ball that isn't too sticky.
^Divide the dough into 3 equal parts. Divide each portion into 3 equal sections and roll into ropes about 12 in. long. Braid the sections, tucking the ends under. Repeat with other 2 loaves. Brush the loaves with egg beaten with a tsp. of water.
^Let rise for 1/2 hour - 45 minutes, then bake at 375 for about 35 minutes. Let cool before slicing.
*The Medjugorje site that posted this recipe lost something in the translation from European measurements to American, so I needed to improvise a bit.
Fasting brings with it grace and discipline, and breaking the fast brings fresh appreciation for the foods we enjoy. My son had friend over last night, and so I made them a favorite sweet treat: Salted Caramel Brownies. Yeah. AND...there was one waiting for me to go with my coffee this morning. It's gon' be a good day, Tater. :)
Salted Caramel Brownies
(recipe from allrecipes.com, then doctored up to perfect yumminess)
^Combine:
1 box Devil's food cake
1/3 c. evaporated milk
3/4 c. melted butter
Press half of dough into a greased 9x13 pan.
Bake at 350 for 10 minutes.
^Melt 1 14oz pkg. vanilla caramels with 1/3c. evaporated milk. Set aside.
^When bottom layer comes out of the oven, sprinkle with 1/2c mini chocolate chips and pour caramel over surface.
^Sprinkle the surface of the caramel with a healthy pinch of sea salt, then crumble the remaining dough over all.
^Bake for another 15 minutes. Cool and cut into squares. Collapse into blissful sugar-induced coma.
Fasting Bread (*adapted)
^In a small bowl or measuring cup, combine 1/2 c. warm water and 1 rounded tbsp. (or 2 pkts) of yeast. Let dissolve for 5-10 minutes, until foamy.
^In a separate container, combine 2c. hot water, 1 beaten egg, 1tbsp. salt, 2 tbsp.sugar, 2 tbsp olive oil, and 1 tsp. butter, and 1 c. of fruit...raisins, craisins, chopped apple, or some combination. Set aside.
**Also, 1 c. chopped walnuts or sliced almonds can be added to the dough.
^In a large mixing bowl, combine 3 c. WW flour and 3c. AP flour. Form a well in the center, and pour in yeast mixture. Using your hands, bring flour in from the sides of the bowl over the liquid until it has distributed evenly. Pour the other ingredients over the flour, and continue working the dough with your hands in the bowl until it cleans the sides of the bowl.
^Let rise until about double, then move the dough to a floured surface and knead briefly, until dough forms a ball that isn't too sticky.
^Divide the dough into 3 equal parts. Divide each portion into 3 equal sections and roll into ropes about 12 in. long. Braid the sections, tucking the ends under. Repeat with other 2 loaves. Brush the loaves with egg beaten with a tsp. of water.
^Let rise for 1/2 hour - 45 minutes, then bake at 375 for about 35 minutes. Let cool before slicing.
*The Medjugorje site that posted this recipe lost something in the translation from European measurements to American, so I needed to improvise a bit.
Fasting brings with it grace and discipline, and breaking the fast brings fresh appreciation for the foods we enjoy. My son had friend over last night, and so I made them a favorite sweet treat: Salted Caramel Brownies. Yeah. AND...there was one waiting for me to go with my coffee this morning. It's gon' be a good day, Tater. :)
Salted Caramel Brownies
(recipe from allrecipes.com, then doctored up to perfect yumminess)
^Combine:
1 box Devil's food cake
1/3 c. evaporated milk
3/4 c. melted butter
Press half of dough into a greased 9x13 pan.
Bake at 350 for 10 minutes.
^Melt 1 14oz pkg. vanilla caramels with 1/3c. evaporated milk. Set aside.
^When bottom layer comes out of the oven, sprinkle with 1/2c mini chocolate chips and pour caramel over surface.
^Sprinkle the surface of the caramel with a healthy pinch of sea salt, then crumble the remaining dough over all.
^Bake for another 15 minutes. Cool and cut into squares. Collapse into blissful sugar-induced coma.
Thursday, January 5, 2012
Roots
Ah, January. Frosty mornings, flannel sheets, and that carbohydrate-induced stupor left over from holiday goodies. We were discussing the need for some serious veggies, but who wants a light, crisp (cold!) salad in January? Not I. I want warm, filling goodness. So what to do? Get to the root (veggies) of the matter! We had a wonderful roasted root vegetable stew for dinner tonight, with a bit of beef just for fun, and all served over a bed of smashed potatoes. Everybody left the table full, but with good dose of summertime nutrition, too. So here it is! As always, use what you have and what you like, season to your tastes, and remember that I cook for a small army!
Roasted Root Vegetable Stew
1# beef roast (I used an English shoulder...because it was on sale.)
1/2 c. flour for dredging
2 tbsp. olive oil
6-8 oz. red wine (I used one of those single-serve bottles of merlot)
24 oz.pkg. button mushrooms, sliced
1 shallot, minced
1 head of roasted garlic
1 qt. beef stock
Salt and pepper to taste
Cut roast into small pieces. Dredge in flour. Heat oil in a large sauce pot or dutch oven over medium heat, and brown meat (add a bit of salt and pepper here). Add shallot. When it starts to get fragrant, add mushrooms. Stir frequently until the mushrooms begin to release their liquid, then add the wine. Let it bubble for a minute or so, then scrape the yummy, sticky stuff off of the bottom of the pan. (Real cooks call this "deglazing.") Squish the roasted garlic out of its skin and stir in. Let the whole mess simmer for a minute or so, then add beef stock. Stir, then let simmer uncovered while you move on the the next bit of fun. Just don't forget to stir occasionally.
2# carrots, roughly chopped
2 turnips, cubed
3 parsnips, roughly chopped
1 rutabega, cubed
Throw veggies in a roasting pan. Pour about 1/4 c. olive oil over the veggies, then salt and pepper them. Use your hands to toss them until well coated, then roast in a 400 degree oven for about 40 minutes (until just tender and golden, not mushy), stirring occasionally.
When the happiness in the pot on the stove has reduced a bit and the meat is nice and tender, add the roasted vegetables and stir. Check seasoning and adjust if necessary. Turn off heat and serve. We had smashed potatoes, but brown rice, white rice, bread, or just an empty bowl can all serve as a lovely base for this warm, hearty stew!
Roasted Root Vegetable Stew
1# beef roast (I used an English shoulder...because it was on sale.)
1/2 c. flour for dredging
2 tbsp. olive oil
6-8 oz. red wine (I used one of those single-serve bottles of merlot)
24 oz.pkg. button mushrooms, sliced
1 shallot, minced
1 head of roasted garlic
1 qt. beef stock
Salt and pepper to taste
Cut roast into small pieces. Dredge in flour. Heat oil in a large sauce pot or dutch oven over medium heat, and brown meat (add a bit of salt and pepper here). Add shallot. When it starts to get fragrant, add mushrooms. Stir frequently until the mushrooms begin to release their liquid, then add the wine. Let it bubble for a minute or so, then scrape the yummy, sticky stuff off of the bottom of the pan. (Real cooks call this "deglazing.") Squish the roasted garlic out of its skin and stir in. Let the whole mess simmer for a minute or so, then add beef stock. Stir, then let simmer uncovered while you move on the the next bit of fun. Just don't forget to stir occasionally.
2# carrots, roughly chopped
2 turnips, cubed
3 parsnips, roughly chopped
1 rutabega, cubed
Throw veggies in a roasting pan. Pour about 1/4 c. olive oil over the veggies, then salt and pepper them. Use your hands to toss them until well coated, then roast in a 400 degree oven for about 40 minutes (until just tender and golden, not mushy), stirring occasionally.
When the happiness in the pot on the stove has reduced a bit and the meat is nice and tender, add the roasted vegetables and stir. Check seasoning and adjust if necessary. Turn off heat and serve. We had smashed potatoes, but brown rice, white rice, bread, or just an empty bowl can all serve as a lovely base for this warm, hearty stew!
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