Vegetarian

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Spaghetti alla Puttanesca

I think this just may be my new favorite spaghetti sauce.  It is simple to make, inexpensive, tangy from the olives and capers, with a subtly spicy kick from the red pepper flakes.  Making puttanesca sauce from scratch is barely more effort than opening a jar of Prego, but it’s much tastier – not to mention, you control the quality of the ingredients and there are far fewer preservatives.  Plus, saying “spaghetti alla puttanesca” is fun.  Now, who can argue with that?

Spaghetti alla Puttanesca

2 tablespoons extra-virgin olive oil
1/2 yellow onion, medium-diced
kosher salt
1 tablespoon tomato paste
1 clove garlic, minced
1 teaspoon minced anchovy
1/2 teaspoon red pepper flakes
1 teaspoon oregano
1 can crushed San Marzano tomatoes in juice
1/4 cup green olives, sliced (substitute black olives)*
1 tablespoon non-pareil capers, rinsed
whole wheat spaghetti

  • In a heavy stockpot over medium-high heat, heat olive oil until shimmering, then add diced onion and season generously with kosher salt.  Stir frequently until onion is slightly caramelized, 12-15 minutes.
  • Add tomato paste, garlic, red pepper flakes and anchovy, and stir until anchovy has melted and garlic is golden, about 1 minute.  (Your kitchen now smells amazing, by the way.)
  • Boil water for spaghetti – I prefer whole wheat – and prepare spaghetti according to the package directions.
  • Add crushed tomatoes, oregano, olives and capers.  Stir to combine all ingredients, then turn heat down and allow sauce to simmer while pasta finishes cooking.
  • Divide pasta into bowls and top with sauce.  Add a sprinkle of extra oregano if desired and serve.  Couldn’t be easier!

Yield: Serves 2 for dinner, with leftovers.

Source: Adapted from Williams-Sonoma

*The original/traditional recipe calls for black olives, but I can’t stand them, so I substituted green.  Feel free to experiment with different olives, or go back to tradition if you actually like black olives.

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Quinoa Spinach Bake

Here’s a misconception that I’ve been harboring: I thought that quinoa was a grain.  It turns out, quinoa is a seed!  Who knew?  Here’s one thing I’m sure I’m not mistaken about, though… quinoa is healthy and delicious.  An ancient American “pseudo-cereal,” it packs all the nutritional benefits of whole grains – lots and lots of fiber – but also is high in protein.  If you’re trying to work more whole grains into your diet and you’re sick of brown rice, give quinoa a try.  It cooks up light and fluffy, with a pleasant nutty taste that matches well with many other flavors.

This dish, quinoa spinach bake, is a great way to get more quinoa on your table.  It was billed as a side dish, but I think that it also makes a fantastic vegetarian entree, given the many nutritional benefits that quinoa and spinach offer.  It’s easy to throw together after work – just cook up the quinoa, mix in the other ingredients, plop them in a baking dish, and poof!  Instant (well, after 30 minutes) wholesomeness!

Quinoa Spinach Bake

2 cups cooked quinoa
1/2 yellow onion, medium-diced
extra-virgin olive oil
1/4 teaspoon red chili flakes
1 package spinach
2 eggs
1/4 cup lowfat cottage cheese
cracked pepper
1 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh thyme leaves, stripped from stems

  • Preheat oven to 350 degrees Fahrenheit.  Coat an 8-by-8 glass or ceramic baking dish with an olive oil cooking spray and set aside.
  • Cook the quinoa according to the package directions (1 cup of dried quinoa should yield about 2 cups of cooked quinoa), flavoring with a bit of salt.
  • While the quinoa cooks, warm a drizzle of olive oil in a non-stick saute pan.  Cook the onion, seasoning with salt, until translucent.  Add the red pepper flakes and stir for a few seconds, until fragrant.  Add the spinach and wilt, tossing to coat with the onions.  Transfer onions and spinach to a bowl.  Add eggs, cottage cheese, cracked pepper and herbs.
  • When the quinoa finishes cooking, add it to the spinach mixture and stir thoroughly to combine.  Transfer quinoa-spinach mixture to the prepared baking dish and smooth out the top.
  • Bake 30-35 minutes, until top is golden.  Slice and serve with a green salad!

Yield: Serves 4 as a vegetarian entree, 8 as a side dish.

Source: Adapted from WholeLiving.com.

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Green Soup

Don’t be scared: this only looks like pond scum.  I promise you, it tastes much better.  (Not that I know what pond scum tastes like…)

I bought my copy of Anna Thomas’s Love Soup some months ago and simply haven’t had time to cook anything from it.  This is sad, and not a reflection on Anna at all – most of her recipes are very easy and tempting.  It’s just that my schedule has been so hectic that I feel like I’ve barely sat down since mid-October.  If nothing else, that fact alone means I’m crying out for some homemade soup, which in my book is about the most comforting, lovely food imaginable.  Of course, when I finally got the opportunity to make myself some soup, I found I had misplaced my copy of Love Soup.  (It’s probably in my den buried under the 36 bottles of wine that hubby and I bought in California.)  No worries, though – I knew exactly what kind of soup I wanted… green soup!  Anna touts her green soup – which is actually a whole category of pureed soups with some sort of dark leafy green – as a perfect post-holiday cure-all.  She’s not kidding.  I made this fly-by-the-seat-of-your-pants version of Anna’s green soup, sans cookbook, and it was delicious – light but also warming, comforting, nutritious and tasty.  The perfect January food, in my opinion. 

Green Soup

2 Carnival squash, tops lopped off and seeds scooped out
extra-virgin olive oil
kosher salt and black pepper
1 shallot, minced
1 carton (4 cups) vegetable broth
1 bunch Swiss Chard, stems trimmed out and leaves julienned
2-3 cups water
salt and pepper for seasoning
2 tablespoons Ricotta cheese (optional)

  • Preheat oven to 450 degrees Fahrenheit.  After preparing the Carnival squash (that just happened to be the variety I had laying around the kitchen, left over from a farmers market visit – but you can substitute any hard winter squash), dress them with a generous drizzle of olive oil and sprinkle with salt and pepper.  Roast squash for 45 minutes, then remove from oven to cool.
  • While squash is cooling, warm a glug of extra-virgin olive oil in a large stockpot or Dutch oven over medium-high heat.  Add the minced shallots and sprinkle with salt; stir occasionally until softened and slightly caramelized (about 5-8 minutes).
  • Trim the skin from the cooled Carnival squash and large-dice the squash flesh.  Add to the softened shallots and stir briefly.  Pour vegetable broth over squash and shallots and stir to deglaze the pot.  Add julienned Swiss Chard leaves and stir to combine.
  • Reduce heat to medium-low and cover pot.  Allow soup to cook for 30 minutes, until flavors meld and squash and greens are completely soft.  Turn off heat and process the soup in a blender or food processor, or in the pot with an immersion blender (my choice) if you have one.
  • Add water and cook soup on medium heat for another 10 minutes.  Taste for seasoning and add salt and pepper as needed.  The soup is good as-is, but if you would like a little creaminess, stir in up to 2 tablespoons of Ricotta cheese.

Source: Adapted from Anna Thomas’s Love Soup.

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Warm Bean and Edamame Salad with Feta

I love January.  Does that make me weird?  I also love Mondays, for the same reason – because I love a fresh start.  I’m that annoyingly perky girl at the office on Mondays – the one who says things like “Big day!  Lots to do!” and drives everyone crazy with her enthusiastic list-making.  I just love that feeling of being revved up, motivated and ready to go.  And in January, I take it to extremes.  I’m all about the healthy eating and I’m the most over-zealous gym rat you’ll find.  I make the same resolutions that everyone else makes.  I always go into January with plans to: (1) get more organized; (2) run a half marathon; and (3) be all zen and peaceful and stuff.  I always have high hopes for the year ahead, and even if I miss the mark on some of my resolutions, I never stop believing that I can make positive changes.  And at the end of the year, even if I’ve fallen short in some areas, I’m usually so happy with the way things are going in my life that I really have no complaints.  I’m annoying that way too.

So for all of my brothers and sisters on the January motivation bandwagon, I have a belated holiday gift for you: warm bean and edamame salad with feta.  If you want to eat healthy, here’s a great place to start.  This salad is pure protein – creamy navy beans, crunchy edamame, and tangy feta cheese wrapped in a silky squeeze of lemon juice, a pinch of salt and a bit of pepper.  It’s filling, satisfying, packed with good stuff like vitamins and minerals – and it’s vegetarian too!  The recipe makes so much that you’ll be guaranteed bonus leftovers for your lunches… unless you invite your whole Pilates class home with you. 

Warm Bean and Edamame Salad with Feta

1 package frozen edamame beans, pre-shelled, thawed
1 can navy beans*, drained and rinsed
1/2 block Greek-style Feta in brine, cubed
1 lemon
pinch kosher salt
pinch black pepper
extra-virgin olive oil

  • In a large Dutch oven over medium heat, warm a drizzle of olive oil – just enough to coat the bottom of the pan, no more.  Add the edamame and navy beans and heat until warmed through.  Remove from heat.
  • Add juice of one lemon, Feta cubes, pinch of salt and pepper (not much salt, because the Feta is salty), and an additional drizzle of olive oil, then toss all together.

Source: Adapted from Giada de Laurentiis

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Quinoa Stuffed Squash

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My market is overflowing with different varieties of squash lately.  Yesterday, I went shopping for a boring old Butternut and came home with two Delicatas and a big, blue-green Hubbard instead.  The Hubbard is destined to become soup (I just bought my copy of Anna Thomas’s Love Soup and squash soup is first on my list) but I bought the Delicatas just for play, and I knew I wanted to stuff one.  With quinoa and chickpeas complementing the squash, this is a tasty and healthy dinner.  If you add cheese to the top, as I have noted as an option below, you will find that the melted cheese will keep the quinoa moist underneath.  If you skip the cheese, there will be a crispy quinoa crust over the top of the stuffing, which hubby really enjoyed.

This is a wonderful vegan (or vegetarian, if you add cheese) entree for fall, and I think it would be a spectacular addition to a vegetarian Thanksgiving table.  Quinoa is a wonderful ancient American grain, with more protein than most other grains.  It doesn’t hurt, either, that it’s incredibly pretty, cooking up as light and fluffy little spirals of goodness.  Red quinoa is particularly gorgeous, and that’s what I used here – you can still see the red centers and the little white swirls. 

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See how pretty?  Anyway, quinoa’s mild nutty flavor is a perfect foil for spices such as ancho chili powder and cumin, creamy beans, and sweet winter squash.  Enjoy in good health!

Quinoa Stuffed Squash

1/2 cup quinoa
1 can chickpeas, drained and rinsed
1/2 teaspoon ancho chili powder
1/2 teaspoon cumin
1 Delicata (or other small squash)
kosher salt
extra-virgin olive oil
1/4 cup shredded cheddar (optional)

  • Preheat oven to 400 degrees Fahrenheit.
  • Make the quinoa according to the package directions.  When the quinoa is finished cooking, add most of the chickpeas (reserving about 2 tablespoons), the chili powder, and the cumin, and stir to combine.  Stir in salt to taste and drizzle olive oil over the top.

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  • Split the squash lengthwise, carefully, with the knife blade always pointing away from you.  Clean the stringy inside (and reserve the seeds if desired; they’re great for roasting).  Lay the squash, cut sides up, on a foil-lined baking sheet or in a small roasting dish.
  • Drizzle a little olive oil over the cut sides of the squash and season with kosher salt.  Add the reserved chickpeas to the bottom of the squash wells – about 1 tablespoon each.  (If desired, sprinkle a little of the grated cheddar in as well – but not all of it.) 

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  • Spoon the quinoa stuffing over the chickpeas, until it piles up a little.  Drizzle olive oil over the top for moistness.  If desired, sprinkle the rest of the cheese over the stuffing.  (I skipped this and made these vegan, but I do think they would be delicious with a cheesy crust.)
  • Bake 1 hour, drizzling a little extra olive oil over as needed (only if you skipped the cheese).  Serve with green salad for a great, autumnal, vegetarian meal.

Source: Covered In Flour, inspired by Vegetarian Times

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Eggs Baked in Pattypan Squash

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I first saw this on TheKitchn and knew immediately that I had to make it.  First of all, who doesn’t love pattypan squash?  They’re like little flying saucers!  It had never occurred to me to bake eggs in them, but wow, what a genius idea!  And the taste – oh, man, out of this world.  (Pardon the joke.  Sometimes I just can’t stop myself.)  The sweet roasted squash, caramelized shallots, and creamy baked eggs combine to form a perfect union of flavors and textures.  The folks over at TheKitchn are right; this would make an excellent vegetarian brunch entree.  But we ate it for dinner and you know what?  It was pretty darn good then, too.

Eggs Baked in Pattypan Squash

4 medium pattypan squashes
4 eggs
2 shallots
extra-virgin olive oil
kosher salt and black pepper
chives, for garnish (optional)

  • Preheat the oven to 375 degrees Fahrenheit.  Cut tops off pattypans and scoop out the insides with a spoon; discard.  Arrange pattypan shells and tops on a foil-lined baking sheet and drizzle olive oil over.  Season with kosher salt and black pepper.  Roast 20-25 minutes.
  • While pattypans are roasting, slice shallots into rings.  In a nonstick pan, saute shallots with a litle olive oil and salt until golden.  Turn off heat and allow shallots to sit.
  • Remove pattypans from oven.  Set tops aside, leaving shells on baking sheet.  Spoon equal parts sauteed shallots into pattypan shells and top with one egg in each shell.  (Be careful; the egg whites might overflow a little.  It’s not a big deal, but if you know your eggs are too big to fit into the shells, open them over a bowl and allow some of the white to run into the bowl before adding the rest of the egg to the shell.)
  • Sprinkle with more salt and pepper, if desired.  Return to oven and bake for an additional 15-20 minutes, until whites are set.  (The yolks will be about half-set at this time.  If you want your yolks completely runny, like a soft-boiled egg, make it closer to 15 than 20.)
  • Remove from oven; garnish with pattypan tops and, if desired, with chopped chives.  Serve with toast points and green salad.

Yield: Serves 4 for brunch with sides, or 2 for dinner.

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Source: Adapted from Sunset Magazine, originally seen on TheKitchn.

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Roasted Red Pepper and Goat Cheese Sandwiches

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Hiking is one of my favorite pastimes.  Growing up, my family did a fair bit of hiking, but we didn’t consider it a hobby, per se.  Hiking was more of a way to get where we wanted to go.  You see, we often wanted to go to places that were a bit out of the way.  Like mountaintops in the Adirondacks.  Hiking is really the best way to get around the Adirondacks in the summer.  When I started dating my hubby, naturally, I needed to know that he was outdoorsy – otherwise, it would never work.  On our third date, we went hiking at Buttermilk Falls, and I knew then that we saw eye-to-eye.  Since we’ve moved to the Mid-Atlantic region, we have done a great deal of hiking – it’s a truly beautiful part of the country, my home, and I love to trek up and down the Potomac river experiencing it.  If you haven’t hiked along the Potomac, trust me, you’re missing out.

Of course, if you spend as much time in the fresh air as the hubs and I do, you’re going to get hungry eventually.  If you take my advice, you’ll have these sandwiches on hand.  They travel well and keep in a backpack.  Add an apple and you’ll be able to fuel a six-mile hike.

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Roasted Red Pepper and Goat Cheese Sandwiches

2 large red bell peppers
1 loaf ciabatta bread
4 ounces goat cheese
1 scallion

  • Preheat your broiler on high.  On a baking sheet lined with foil, arrange bell peppers.  Roast directly under the broiler until blistered and black, turning once.
  • Transfer peppers to a plastic zip-loc bag and tightly seal.  Let stand for 10-15 minutes.
  • Run peppers under water and peel off skins.  Pull out core and tear – as neatly as possible – in half.  Wash off as much of the ribs and seeds as possible, but don’t get too precious about it.
  • Slice the ciabatta in half lengthwise and rip out the soft core.  (Go ahead and eat that part; I won’t tell on you.)  Slather the bottom half with goat cheese.
  • Lay the peppers as neatly and evenly as you can atop the goat cheese.  Try to cover as much area as possible.  Using kitchen shears, snip the scallion over the peppers – white, light green, and dark green all.  If you have any leftover goat cheese, spread it over the top half – that will prevent the bread from becoming soggy.  But don’t freak out if you don’t have any left.  Ciabatta’s pretty crusty.  ‘S all good.
  • Top the peppers with the crust and slice into 4 equal pieces.  Devour immediately… or wrap the sandwiches up for the trail.

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Yield: Serves 4 hikers.

Source: Adapted from Barefoot Contessa at Home, by Ina Garten

Bonus pic: A shot from our hike at Great Falls – powered by a picnic of these sandwiches.  Yum.

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Carrot Salad Three Ways

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Salad: love it or hate it?  Well, it depends.  Limp lettuce + one cherry tomato + one cucumber slice + Italian dressing?  Blech.  But a really fresh salad, using seasonal ingredients and just enough of a creative, healthy dressing to make the whole dish sing?  Yes, please!  Prepared the right way, salads can be a perfect way to showcase seasonal produce and a palate for some truly imaginative “cooking.”  Every year as the weather gets warmer, I get the itch to try new and different salads.  Last year, I went crazy for carrots.  Like Rabbit in Winnie-the-Pooh (oh, how I identify with poor, put-upon, veggie-loving Rabbit), I was hoarding carrots and carrot recipes as if, at any given moment, Tigger could come along and bounce it all away.  In particular, I became enamored with the idea of an incredibly simple but beautiful salad of just carrot ribbons and dressing, and I started thinking of ways that I could vary the ingredients to make completely different styles of salad.  Following are my favorite variations on a very basic carrot ribbon salad that is delicious all on its own.

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Basic Carrot Ribbon Salad

1 bunch carrots, peeled and with stalks trimmed off
extra-virgin olive oil
juice of 1/2 lemon
coarse salt and pepper

Using a vegetable peeler, shave ribbons off of the carrots until they are too flexible to work with any longer.  Toss with just enough extra-virgin olive oil to coat, squeeze over lemon juice and season to taste with salt and pepper.  Simple!

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Sesame Carrot Ribbon Salad

1 batch Basic Carrot Ribbon Salad
sesame oil (a few drops)
2 teaspoons black sesame seeds

To a basic carrot ribbon salad recipe, add a few drops of sesame oil – it’s very strong stuff, so don’t overdo it.  Add black sesame seeds, varying the amount to your own personal taste.  (I like lots of them.)

This salad looks like Hallowe’en to me, which is one of the reasons I love it!  It’s wonderful all year round, and sesame is a great source of vitamins and minerals, particularly copper, manganese, iron, and vitamin B1.

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Curried Carrot Ribbon Salad

1 batch Basic Carrot Ribbon Salad
1 teaspoon curry powder (I like Sambhar or Madras)
1 teaspoon garam masala
squeeze of lime

Toss basic carrot ribbon salad with spices.  Squeeze lime over and serve – it’s that easy!  Garam masala can be a touch spicy, so if that’s not your thing, feel free to reduce or even eliminate it from this dish.  If you want to get fancy, you can garnish this with a few sprigs of cilantro.  Mmmmmm, cilantro.

Curry is another ingredient that has amazing health benefits.  In particular, it is good for memory and is thought to stave off degenerative diseases such as dementia and Alzheimer’s if you eat it on a regular basis throughout your life.  It’s not difficult to do at all – curry is wonderful added to scrambled eggs or egg salad, sprinkled over potatoes, stirred into bean dishes (especially chickpeas), or stewed with chicken, fish or vegetables – especially carrots.  Go nuts!  A little curry is better than no curry at all.

There you have it!  One simple but delicious carrot salad, dressed up in two very different but equally wonderful variations.  Try these, and play around with your own ideas – and if you think of something good, please let me know!  I’m always in the market for new ways to eat carrot ribbon salad.

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Tomato and Goat Cheese Frittata

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Frittatas are a standby in my kitchen – one of the easiest dinners imaginable, with endless variations so you never get bored.  You can throw absolutely anything into a frittata, and it’ll be delicious.  Well… maybe not anything.  Chocolate cake, for instance, would make a pretty weird frittata.  But almost anything else is welcome.  I’ve made frittatas with chicken sausage, feta cheese, and all kinds of other ingredients.  They are one of my favorite fridge-clearing meals and one of the simplest things to whip up after a long day at work.  I load them up with lots of veggies to make them filling and boost the nutrition.  They are also good at room temperature, which makes them great for brunches, and they are surprisingly delicious cold in a sandwich for lunch the next day – essentially, my perfect go-anywhere-do-anything dish.  To make them even easier, I oven bake them rather than cooking them on the stovetop and flipping them – a method I saw on “Everyday Italian.”  Bless Giada for making my life so much easier and filled with frittatas!

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Yes, I really love my Emile Henry Artisan baking dish in Pommeterra.  Why do you ask?

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Tomato and Goat Cheese Frittata

7-8 large eggs (try to get organic, free-range brown eggs if you can)
1/4 cup milk
2 scallions
3 Roma tomatoes
2 ounces Chevre
1/4 cup Parmesan (freshly grated if possible)
salt and pepper

  • Preheat oven to 375 degrees Fahrenheit.  Spray an 8×8 baking dish with Pam and set aside.
  • Crack eggs into a large mixing bowl and whisk quickly to break up the yolks.
  • Add milk, salt and pepper and whisk vigorously to combine.
  • Slice scallions thinly and dice tomatoes coarsely.  Add to mixture.  Break Chevre into mixture and grate in Parmesan cheese.  Stir gently to combine all ingredients.
  • Pour into baking dish and bake for 30 minutes, until center of frittata is just set.  Let cool briefly and then slice.

Serves 4 for a light dinner with a green salad on the side.

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Note: You don’t have to oven bake this frittata, of course.  I like it because it’s pretty much as easy as falling out of bed.  But if you’re a frittata traditionalist or just have a super cool frittata pan that you like to use, feel free to follow your usual method for stovetop cooking.

Source: Covered In Flour, inspired by Giada de Laurentiis

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Roasted Vegetable Pasta Sauce

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Despite the title of this blog, I am actually something of a neat freak.  Although I do flail about and throw flour everywhere while I bake, I’m an extremely tidy cook and am very conscientious about cleaning my condo – particularly the kitchen, since I spend so much of my time there.  But one cleaning chore that I geniunely hate is cleaning the refrigerator – especially the dreaded produce drawers.  Mostly, I hate doing this because it bums me out.  I end up throwing so much away – mostly vegetables that were intended for dinners which never materialized, because I worked late or came home exhausted or forgot about happy hour plans I had made when I wrote my weekly menu.  Throwing that stuff away makes me sad, partly because I hate to waste anything (especially money, and since I shop at Whole Paycheck, it really is like tossing cash down the drain) and because I was really looking forward to those dinners that never happened.

The solution?  Make something out of nothing.  I’m good at this – you should have seen my 1L Torts outline.

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I don’t always succeed, but I try not to get to the point where I have to throw food away.  Instead, once a week I try to do a fridge-clearing meal and actually use those vegetables that would otherwise be thrown out on the next market day.  Because I like alliteration and keeping my husband on his toes, I come up with cute, catch-all names for the dinners, like “Pantry Pasta” or “Fridge Frittata” so that he never knows what he’s going to get for dinner that night.  (Evil laughter.)  These dinners don’t really take to being written down in recipe form, but here’s one I made recently.  Alter as you see fit, depending on what’s languishing in your vegetable drawer…

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Roasted Vegetable Pasta Sauce

2 Japanese eggplants
1 red bell pepper
1 orange bell pepper
1 cup shredded carrot
1 28-ounce can crushed San Marzano tomatoes
1 teaspoon light brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 dried bay leaf
1/4 cup grated Parmesan
2 tablespoons light cream (optional)
salt and pepper to taste

  • Cut eggplants and peppers into medium-sized chunks.  Toss on a baking sheet with extra-virgin olive oil, kosher salt and pepper.  Roast in a 450 degree oven for approximately 40-45 minutes (keep an eye on it) tossing halfway through.
  • Bring remaining ingredients to a simmer over medium-low heat.  Stir in roasted vegetables and simmer together 20 minutes.  Remove bay leaf.
  • Process in a blender or in the pot with an immersion blender until sauce reaches the consistency you prefer.  Stir in Parmesan cheese and cream, if using, and season to taste with salt and pepper.

You can serve this over any pasta that you happen to have in your pantry.  I served it over whole wheat spaghettini, but it would also work well with linguine, penne, rigatoni or cavatappi, either classic or whole wheat.

Happy cleaning!

Source: Covered In Flour