Posts Tagged ‘vegetarian’

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apricot sage cornmeal cookies

June 10, 2019

Do you like a different kind of cookie? There’s no chance someone else will show up to the potluck with this one!

•1 stick (1/2 cup) unsalted butter, softened
•3/4 cup sugar
•1 large egg
•3/4 cup plus 2 tablespoons all-purpose flour
•1/2 teaspoon baking soda
•1/4 cup chopped dried apricots
•2 tablespoons finely chopped fresh sage leaves (see notes)
•1/2 cup cornmeal
•1/2 teaspoon salt 1/4t salt

Preheat oven to 350°F. and lightly grease 2 baking sheets.

In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
Drop dough (no larger than tablespoons) about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.

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by Gourmet magazine

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Honestly, I wouldn’t call these “savory cookies”. 3/4c flour to 3/4c sugar – they are just as sweet as you are imagining.

Do not make these cookies very large like I did, or they’ll be a bit raw in the middle when the outer edges are perfectly crispy. The second batch (smaller cookies) turned out crispy and evenly baked. I used dry sage powder instead of fresh sage leaves, and next time I will try to find another substitution, because the dry sage was too subtle. Maybe apricot-tarragon next time? I added pecans because I was craving nuts, and so they turned out to be apricot-pecan cookies instead of sage. Pecan meal would be good with this sandy texture. I like that this recipe makes just a small number of cookies. I also like the addition of cornmeal. It tastes like the crispy crust on the edges of a sweet cornbread. It isn’t revelatory, but it’s a nice change of pace. (Use very fine powder cornmeal; don’t be like the woman in the review who complained that the coarse cornmeal she used nearly broke her teeth.) Overall, this recipe isn’t my favorite cookie, but I definitely plan to make it again with a few tweaks.

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roasted artichoke and spinach melts

June 3, 2019

Everything you love about spinach and artichoke dip, combined with everything you love about grilled cheese!

ROASTED ARTICHOKES:

Drain a large can of artichokes. If the artichokes are marinated in oil and spices, leave them plain. If they are packed in saltwater, rinse and toss them in olive oil and Italian seasoning like thyme and oregano. Add a few whole cloves of garlic to add to the dip. Roast at 425 until crispy.

SPINACH-ARTICHOKE DIP:

Add the following to blender: roasted artichoke hearts, one large pack of spinach that you have blanched or steamed or sauteed, red pepper flakes and black pepper to taste, a pinch of garlic powder, roasted garlic cloves (or raw minced garlic if you’re daring,) and any combination of creamy things like plain yogurt, mayo, cream cheese, or their vegan substitutions.

ARTICHOKE-SPINACH MELTS:

Butter slices of bread, sprinkle with garlic powder, and toast in your toaster oven. When it’s almost crispy garlic bread, top the slices of bread with spinach-artichoke dip and tons of shredded cheese. You can use any blend of cheeses. (I used just sharp cheddar.) Place on small baking tray and toast in toaster oven, or bake at 425 for maybe 7 min or so.

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roasted artichoke recipe adapted from Anna Stockwell @epi – sandwich recipe adapted from Deb Perelman @Bon Appetit

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Exactly as good as it sounds. Fantastic way to trick yourself into getting some serious greens!

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asparagus and avocado salad

May 27, 2019

One of the best simple salads ever. Great seasonal flavors. Lots of textures. Super fresh and healthy. Thanks, Kathy – best snack at the potluck by far!

1 lb trimmed asparagus, cut into bite-sized pieces
1 pint cherry or grape tomatoes, cut into bite-sized pieces
2 avocadoes, cubed
crumbled goat cheese
olive oil, Dijon, salt & pepper, and the juice of one lemon

– mix up vinaigrette
– blanch asparagus (barely 3 mins; leave it a bit crisp)
– combine everything

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recipe adapted by our midwife Kathy, original (calling for feta) by oh-so-delicioso

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roasted broccoli and garlic white pizza

May 13, 2019

I LOVE this savory garlicky pizza!

Ingredients:
– 1 pizza crust
– 1 batch of white sauce from scratch or alfredo from a jar
– roasted broccoli and garlic
– shredded cheese
– ricotta

Make a batch of your favorite pizza crust. I recommend Kenji’s New York style pizza crust. It’s great on a super thin-crust, too. Of course, you could also use a pre-made crust from the store!

Preheat oven to 500F, or whatever your oven’s highest setting is.

Roast your favorite veggies. I love whole roasted cloves of garlic and broccoli for this pizza. You can add anything from roasted sliced sweet potatoes to caramelized onions! I also think this would be incredible topped with “garlic chips” (cloves of garlic sliced thin and roasted on super high heat til crispy). I like to toss everything in olive oil, and roast everything on a SUPER high heat for this pizza (think 425). That leaves the florets crispy like broccoli chips, while the bits of stem stay a little crunchy. Very texturally interesting and amazing on a pizza. If you want it even healthier, though, chisel and fork just barely cooks the broccoli in a skillet, so it retains its raw crunch.

Start a white sauce. You can make a simple white sauce in five minutes flat. You can also use alfredo from a jar. Season to taste with whatever you like. I like garlic powder, cayenne, a pinch of oregano, and tons of black pepper with this pizza.

Build your pizza! Get the crust ready, then top with sauce. Shred a bunch of cheese over that. I like brick mozzarella, but any melty cheese will work. You can even mix in a little sharp cheddar for that “broccoli-cheddar soup” taste!

Top with glops of ricotta. (That’s fun to say out loud.) If you want to go super-fancy, top with spinach and basil leaves, fresh grated parmesan, maybe even a sliced cherry tomato or two or some crumbled bacon. This pizza really doesn’t need meat, though!

Bake at your oven’s highest heat until the cheese starts to brown in spots.

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recipe by chisel and fork – I highly recommend you click this link and admire those beautiful photos of this pizza!

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My favorite homemade pizzas on Earth are:
1. a caramelized onion and lemon cream sauce pizza,
2. a sausage, bleu cheese, and caramelized onion pizza,
3. THIS broccoli and ricotta pizza!

It’s a real crowd-pleaser.

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torshi tareh (persian sour spinach)

May 6, 2019

200 g fresh cilantro/coriander, finely chopped
250 g fresh spinach, finely chopped (or any dark leafy greens)
2 tablespoons dried mint
6 garlic cloves, finely chopped
1 medium onion, finely chopped
5 eggs
lemon juice or grape verjuice, to taste
canola oil and butter
3 tablespoons all-purpose flour
2/3 teaspoon turmeric powder
2 1/2 cups water
salt & pepper to taste

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heat onions in oil. when golden, add garlic and turmeric powder and saute for 1 minute.
add spinach and saute a few minutes. add cilantro, water, salt, pepper, and simmer over med-low til cooked.

dissolve flour in 3 tablespoons of cold water; pour it into the stew and stir. Add butter and lemon juice to taste (you want it sour!) and stir well.

crack the eggs into the center of the pot, do not stir.

cover the pot and cook for 3-4 more minutes. Then stir gently, cover the pot and cook until the eggs are set.

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recipe by cookingandcooking

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A great, simple way to switch up your dark leafy green routine! Great served with other Persian food, like Shirazi salad, cold cucumber yogurt soup, or lentil & butternut squash stew. I ate it with rice and plain yogurt as a great, healthy breakfast!

There are a ton of bugs going around right now – in my area, a stomach flu, pneumonia, and strep groups A and C. This combo of turmeric, garlic, and dark leafy greens is a perfect boost for your immune system! Take care of yourself as the seasons change and eat some veggies!

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caramelized onion pizza with lemon cream sauce

April 29, 2019
caramelized onion pizza

pizza with lemon pepper cream sauce

Do you like food that is inexpensive to make, but looks and tastes like a million bucks? Do you like sweet and sour? This will be your new favorite pizza. I posted a vegan version way back in 2012, but this is the original. This pizza is a super affordable recipe that is easy to adapt for vegetarians or meat eaters.

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Preheat oven as high as it will go (500F on my oven).

CRUST:
any pizza crust. you can buy one pre-made from the grocery store, use toasted leftover french bread, or make an unbelievably good New York style pizza crust from scratch.

LEMON CREAM SAUCE:
Make a simple bechamel. Add 2T butter to a saucepan. When melted, add 2T flour. Stir constantly until the mixture starts to smell toasty. Add milk, about a cup and a half. Cook til a bit thicker. It will continue to thicken as it cools.
When almost thick, add just a little lemon zest. Turn off heat and add tons of fresh lemon juice, black pepper, and salt to taste. Optional: add a pinch of nutmeg, and/or a pinch of orange zest.

ONIONS:
Slice onions super-thin. Saute over medium-low heat for longer than seems possible, stirring often.

(If you like, adding a splash of apple cider vinegar and honey towards the end makes them taste like candy.)

Optional: add leftover roasted vegetables like broccoli or

FOR MEAT EATERS:
Add slices of prosciutto or, really, any meat. You can use ham for a Canadian bacon flavor, or crumbled bacon or sausage.

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Top crust with sauce and a mild white cheese, like brick mozzarella.
Add onions and other optional toppings.
Bake.

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One of the best pizzas of all-time. Based on a retired menu item at Bertucci’s: the Nolio pizza.
Adapted by friedsig.

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new york style pizza crust

April 22, 2019

Without question my favorite pizza crust recipe of all-time.

22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water

recipe by Kenji @ serious eats

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The recipe was written for a food processor. I’ll include my adaptations.

1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. (Or, if you’re like me and you don’t have a working food processor, just combine the ingredients with your hands in a huge bowl.)

2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. (If you don’t have a food processor, knead by hand until it passes the windowpane test, usually 8 to 15 minutes depending on humidity and flour used. Mine took 13 minutes.) Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. (Each chunk fits perfectly in a big yogurt container.) Place in refrigerator and allow to rise at least one day, and up to 5.

3. At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

4. 1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to sheet pan or pizza peel/stone.

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Nothing to say about this crust except, yes, it’s perfect. I cut the salt to just one teaspoon, but otherwise followed it exactly. It definitely had a funky taste without enough salt, so maybe try 2t salt if you’re going for a lower-sodium adaptation. Otherwise, just keep it at the 3t from the original recipe.

Perfect for all your favorite pizzas.