prakhih (or stuffed grape leaves/dolma/dolmades)

stuffed grape leaves are without a doubt one of my favorite foods, but store bought varieties or the kinds you find in restaurants are nothing like the ones my mom made when i was growing up. when i've typically found them the leaves were stuffed with a mixture of rice and herbs and nothing else. boring. these leaves are chock full of lots of goodies. thanks for sharing mom : )

ingredients:

1 16 oz jar of grape leaves (if you have access to fresh ones, you can flash boil them with a bit of salt and freeze them for use year round), rinsed of brine and trimmed of extra long stems
2-3 potatoes, any variety, sliced into disks

2 cups white short grained rice (not arborio or sushi rice, something along the lines of riceland. basmati can also be used if you have it around), rinsed
1 15 oz can chick peas, rinsed
3 cups of diced fresh tomatoes, reserve their tops
1 medium yellow onion, diced
1/3 cup diced chives (green onion can also be used)
1 cup chopped flat leaf parsley, reserve the stems
1 tablespoon chopped mint
juice of 2-3 lemons (depending on their size)
1/2 cup-3/4 cup olive oil (this dish really depends on oil, so i recommend using the larger of the two amounts)
salt and pepper, to taste

in a large bowl, combine all the ingredients except for the grape leaves and potatoes. mix well, taste, and set aside. the mixture should be a bit on the salty side.
prepare a large pot (a 5 1/2 quart pot works well) by lining the bottom with a layer of grape leaves. over that layer, arrange a layer of potato slices and the reserved tops of your diced tomatoes. sprinkle your parsley stems over that layer, and set the pot aside.
prepare a work surface where grape leaves can be spread and rolled (a large cutting board works well). place a single leaf on your work surface, with the veiny side up. place approximately 2 tablespoons of the rice mixture into the center of the leaf. fold the two sides over the mixture, followed by the bottom, and then roll towards the top. the process is very similar to that of a burrito. you want to wrap the mixture up entirely by the leaf, and the tighter the roll the better. place the completed roll in the prepared pot and repeat the process using all of the rice mixture. when placing the stuffed grape leaves into the pot, place them starting on the outside, and moving around the edge, creating a tightly packed coil. this recipe should yield approximately 40 stuffed grape leaves and 2 coiled layers. once you have rolled and packed all your stuffed leaves, take any excess liquid from the bowl that held the rice mixture, and pour it into the pot. place a plate (one with a flat base works best) over the packed leaves (this prevents them from floating and maintains that they are tightly rolled), and cover them with water. bring the pot to a boil, then reduce the heat and allow to simmer, mostly covered, for at least an hour. check on them every so often, and if some of the leaves around the edges begin to float upwards, you may poke them back down or rearrange you plate as necessary. you can simmer them for as long as it takes for the water to boil away, but they will likely be ready before then. test one to make sure the rice is well cooked and the onions are quite soft. when they taste delicious, you'll know they're done. do not serve immediately, they are best when they have had a chance to rest. enjoy sprinkled with a bit of fresh lemon juice!

seitan piccata

seitan piccata is a meat-free version of a tangy italian dish typically made with chicken. this recipe (adapted from veganomicon) uses just one pan, is a nice twist to typical comfort food and also great for entertaining.

ingredients:

6 seitan cutlets (roughly 6"x2" and 1/2 an inch thick)
1 cup unbleached all-purpose flour, seasoned with salt an pepper
extra virgin olive oil, enough to coat the bottom of a heavy duty large skillet
3-4 shallots, thinly sliced
5 cloves garlic, thinly sliced
1/3 cup dry white wine
2 cups veggie broth (if you made the seitan, you can use the broth you've stored it in)
1/4 tsp fresh thyme leaves (you can use dried if fresh isn't easily available)
1/4 cup capers with a bit of brine
1/2 cup kalamata, nicoise, or other black olive variety, roughly chopped
juice of 1 lemon
1/2 cup italian parsley, chopped
salt and pepper, to taste

preheat a large skillet over medium high heat. add the olive oil and allow to get hot, but not to smoke. place the seasoned flour into a shallow dish and dredge half of the seitan cutlets so they are completely coated in a layer of flour. carefully add them to the hot oil and cook for about 2 minutes on each side or until nicely browned. once browned, remove from the oil and wrap in foil to keep warm. repeat the process with the other 3 cutlets and when they're done, keep them wrapped in foil as well. do not reduce the heat in the skillet, and if most of the oil has been soaked up by the cutlets, add more to coat the pan (the residual flour from the cutlets will help thicken the sauce).
saute the shallots and garlic for about 5 minutes or until softened, but watch them closely to prevent them from burning. add the wine to the mixture and raise the heat to bring it to a boil. once boiling, add the veggie broth and thyme. allow it to come to a boil again and wait for it to reduce by half (about 10 minutes). add the capers and olives to the sauce once it has thickened and continue to cook for 3-5 minutes. add the fresh parsley and lemon juice and remove the pan from the heat.
serve each cutlet covered in sauce, and keep in mind that this dish is great accompanied with garlic-y mashed potatoes and a blanched green veggie like asparagus or green beans. enjoy!

sloppy josephs

sloppy josephs are a wee bit more refined than the stuff that comes in a manwich can. these messy numbers are made with ground beef style gimmie lean (a meat free pseudo sausage) which is very low in fat, but high in protein, making these a nice alternative to sloppy joes for vegetarians and meat eaters alike.

ingredients:

1/4 cup extra virgin olive oil
1 lb gimmie lean, ground beef style
1 tablespoon balsamic vinegar
1 medium sized yellow onion, finely diced
1 orange bell pepper (any color will do), finely diced
2 cloves garlic, finely diced
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp cumin
1 cup tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon stone ground mustard
salt and pepper to taste
buns (i used multigrain ones from trader joes, but anything will be fine)

in a large saute pan over medium-high heat, saute the gimmie lean in the olive oil, breaking the log up into as many small pieces as possible. i used a stainless steel pan and the gimmie lean did stick to the bottom, but both the balsamic and the tomato sauce and paste are highly acidic and excellent pan de-glazers. if you are worried about the bits at the bottom getting too brown, scrape them up as best as you can and feel free to turn down the heat to medium. once the sausage log resembles ground beef crumbles, add the balsamic vinegar and scrape up the bits at the bottom (if you can't get them all, don't worry, the tomato stuffs will help). add the onions and peppers and continue to cook for about 5-7 minutes. once the onions and peppers have softened, add the garlic and cook for an additional minute. add the spices, tomato sauce, and paste and cook for about 10 minutes, stirring occasionally. add the maple syrup, mustard, and salt and pepper to taste. allow the mixture to rest for a few minutes while you toast some buns and make sure to serve a heaping scoops, the sloppy part is where all the fun is. enjoy!

kitchen sink soup

i've recently become an assistant in a series of cooking demonstrations called tuesdays in tuscany. yesterday's demo was all about italian soups and i got to go home with some of the unprepared loot. a bounty of chard, kale, celery, carrot, basil... all of which, if you ask me, scream soup. i made use of some other stuff i had lying around, and voila the kitchen sink soup was born.

ingredients (these things are just what i happened to have on hand, anything goes for a kitchen sink soup):

1/4 cup extra virgin olive oil
1 large yellow onion, diced
2-3 carrots, diced
4 stalks celery, diced
3-4 cloves garlic, minced
1 tsp balsamic vinegar
10 cups liquid (you can use 10 cups of veggie broth, or a blend of broth and water)
2 red potatoes, diced
1 cup red lentils (these will disintegrate into the soup and give it a heartier body)
1 cup brown rice
2 cups italian kale, removed of stems and roughly chopped
3-4 cups swiss chard, removed of rough stems and roughly chopped
1/4 cup diced parmesan rind, optional (the rind of the parmesan gives soups a salty bite, but it can certainly be left out if making a vegan version of the soup)
1/2 cup fresh basil leaves, chopped
1/2 cup italian parsley leaves, chopped
salt and pepper to taste

in a large pot over medium-high heat, heat up the olive oil and saute the onions, carrots, and celery. once they have softened a bit (about 5-7 minutes), add the minced garlic. saute an additional minute or two and add the balsamic vinegar to de-glaze the bottom of the pot. the vinegar will not only lift up the good browned bits from the base, but it'll also add depth the flavor of your soup. add the liquid, potatoes, lentils, rice, kale, chard, and parmesan (if using) and bring the mixture to a boil. once boiling, reduce the heat to medium-low and allow to simmer, stirring occasionally, until the rice is tender, about 30 to 40 minutes. once the rice is tender, stir in the basil and parsley and remove the soup from the heat. garnish with whole basil or parsley leaves and a sprinkle of parmesan. enjoy!

cauliflower soufflé

when visiting chicago over the holidays, i received a lot of complaints about the lack of posting going on, so i'll start by formally apologizing for misleading everyone into thinking i have stopped eating. the reason for the lack of posts was due to poor lighting. however, tim made me light diffusers for christmas (thanks tim    : ), so now i can cook and bake and eat at night, and still share wonderful recipes with all of you. this recipe for cauliflower soufflé  is an auntie shmounie classic (tak for sharing!) and perfect for jumping back into the blogging world.

i should've taken this photo immediately after removing the soufflé from the oven because from then until when the photo was shot, some oomph disappeared into the night... still delicious though.

ingredients*:

1 head cauliflower, cut into florets
90 grams unbleached all-purpose flour (apx 1/2 cup)
1/2 liter low fat milk (a little over 2 cups)
6 eggs, separated
butter for greasing dish
bread crumbs for sprinkling
salt, pepper, a dash of paprika, and a sprinkle of freshly grated nutmeg

preheat oven to 200 C (392 F)

grease the bottom of the soufflé dish** and sprinkle a layer of bread crumbs to coat. layer the cauliflower florets into the dish and sprinkle with salt and pepper. set aside.

in a medium saucepan, continuously whisk the milk and flour over medium to medium-high heat until doughy in consistency. add salt, pepper, paprika, and nutmeg to taste. set aside and allow to cool.

once the flour and milk mixture has cooled, mix in the egg yolks. in a separate bowl, beat the egg whites with a stand mixer, egg beaters, food processor, or an immersion blender (anything that will prevent whisking them by hand), until they form a meringue and hold stiff peaks. gently fold the meringue into the doughy mixture*** and pour it upon the cauliflower. sprinkle the top with salt, pepper, and a layer of bread crumbs and place it in the center of the oven. allow to bake uncovered for approximately 45 minutes to an hour or until the top has browned nicely.

serve with grated cheese and enjoy!

*i first made this recipe with auntie shmounie in denmark and thus used metric measurements. i have included estimates for american measurements, but would suggest using the metric versions for greater accuracy if possible.
**using a dish specifically designed for soufflés really makes a difference. i didn't believe it until i tried making this dish in a regular ceramic piece of bakeware. the pop that is so signature to soufflés just never happened...
***if the mixture is too thick, it can be thinned by stirring in a little more milk.

spanakopita

this recipe for spanakopita from ina garten is truly amazing, but not one i whip out on a regular basis. it's not very difficult, but i won't sugar coat the fact that it takes forever. despite the time commitment, in the end, it's always worth it...

ingredients:

2-3 tablespoons extra virgin olive oil

1 medium-large yellow onion, diced

3 scallions, white and green parts, chopped

20 oz frozen chopped spinach, thawed and squeezed of excess water

4 eggs, lightly beaten

3 tablespoons plain bread crumbs (plus extra for sprinkling between layers of phyllo dough)

3 tablespoons freshly grated parmesan

1 tsp freshly grated nutmeg

2 tsps salt

1 tsp freshly grated black pepper

10-12 oz feta, chopped into small chunks

3 tablespoons pine nuts, toasted

48 sheets frozen phyllo dough, thawed

1 stick (1/2 cup) butter, melted

preheat oven to 375 F.

heat the olive oil in a skillet set over medium-high. add the onion, and cook for 5 minutes then add the scallions, and continue to cook for another 2 minutes until the scallions are wilted but still green. 

meanwhile, squeeze as much of the water from the spinach as possible and place it in a large bowl. when the onion and scallions are done, add them to the spinach, along with the eggs, parmesan cheese, bread crumbs, nutmeg, salt, and pepper and mix well. fold in the feta and pine nuts.

to begin arranging, place 1 sheet of phyllo dough on a clean, dry work surface with the long end in front of you. brush the sheet lightly with butter and sprinkle it with bread crumbs (to prevent the next layer from sticking). slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. repeat the process until your pile has 4 sheets of dough (it isn't necessary to sprinkle the topmost layer with bread crumbs). cut the sheets of phyllo in half lengthwise. place 1/4 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. then fold the triangle of phyllo over straight and then diagonally again. continue folding first diagonally and then straight until you reach the end of the sheet. the filling should be totally enclosed. continue assembling phyllo layers and folding the filling until all of the filling is used. place on a greased sheet pan, seam sides down. brush the tops with melted butter, sprinkle with salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. try to avoid burning yourself when they are fresh out of the oven and piping hot. drooling is acceptable. 

oh so flaky...

creamy spinach and artichoke soup with feta and dill

i love fall, and soup, and eating soup in the fall. this soup, inspired by one of the soups of the day at the vintage, is one of the best i've ever had. it's creamy, yet tangy and tart, and chock full of veggies.

ingredients:

3 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
3-4 yellow onions, roughly chopped
4-5 large carrots, roughly diced
4 large stalks of celery, roughly diced
4 (14 oz) cans of artichoke hearts, drained and roughly chopped
1 cup dry white wine
8 cups of veggie broth
1 lb frozen spinach
10-12 ozs crumbled feta (i used a greek variety)
juice of 4 lemons
1 tablespoon dry dillweed
2 cups unsweetened soy milk
1 cup of feta brine
salt and pepper to taste

melt the butter in the olive oil at medium-high heat, then add onions, carrots, and celery. saute for 7-10 minutes, stirring occasionally, until the veggies have lost their bite and are somewhat softened. add the white wine and artichokes, stir to coat, then add the veggie broth and bring to a boil while covered. uncover, add the spinach, feta, lemon juice, and dill, and blend the soup using an immersion blender (or any available blender). once you have achieved a smooth and creamy consistency, add the soy milk, salt and pepper, and gradually add the brine to taste. i used about a cup of brine to achieve a nice tang in the soup, but you can use as little or as much as you'd like. serve with pieces of sourdough or sourdough croutons, and if you're feeling crazy, topped with a piece of sourdough broiled with feta and sprinkled with dill.

roasted acorn squash quiche with spinach and peas

photo by mike. thanks mike : )

my nephew is most likely lactose intolerant which means that my sister has to avoid dairy while nursing. while this isn't exactly life altering, it has been pretty difficult and as a result, i've been experimenting with dairy-free recipes. when i saw a similar recipe for a pumpkin quiche, i thought it would just be cruel to make something so exciting and not be able to share the product, and so dairy-free quiche filled our hearts and bellies.

ingredients (for 2 quiche):

1 medium to large acorn squash, seeded and sliced, but not peeled (the peel will come off easily after roasting)
1 medium yellow onion, sliced
5-7 cloves garlic, peeled
2 tablespoons olive oil
9 eggs
1 8 oz package tofutti
1 cup unsweetened soy milk
1 tablespoon stone-ground mustard
2 tablespoons fresh chives, roughly chopped
2 tablespoons fresh cilantro, roughly chopped
1 tablespoon fresh thyme
1-2 cups frozen spinach, thawed to a point where it is easily handleable
apx 1 cup frozen peas, same as spinach
1/3-1/2 cup earth balance, melted
12-16 sheets filo dough
bread crumbs for dusting (less that 1/4 cup)
salt and pepper to taste

preheat oven to 375 F.

dress the squash, onion, and garlic with the olive oil, and season with salt and pepper. roast for apx 40 minutes, until squash is tender and slightly brown.

while the veggies are roasting, you can prepare the egg mixture and filo crust. for a more textured filling, you can simply mix the eggs, tofutti, soy milk, chives, cilantro, thyme, mustard, salt and pepper together. for a smoother filling, you can first mix the tofutti and soy milk together to eliminate all of the tofutti chunks, then add the rest of the ingredients.
for the crust, begin by brushing a pie or tart tin with melted butter and layering sheet of filo dough upon the base. brush the layer with butter, sprinkle with bread crumbs (to prevent the next layer from sticking if it is accidentally mis-laid), and repeat with 5-7 additional layers, bunching the dough along the edges to prevent the eggy filling from spilling outwards. make sure to brush the final layer with butter, but at this point, the bread crumbs are no longer necessary.

when the roasted veggies have cooled enough to handle, you can easily peel the squash and arrange chunks within the prepared crusts, along with onions and garlic. upon the roasted veggies, you can sprinkle a layer of peas and another of spinach. to finish the quiche, you can ladle the egg mixture evenly between the two crusts and smooth over the tops. bake for 35-40 minutes or until the filling has set, and broil the tops if necessary.

this quiche is much lighter than a typical quiche because of the lack of cream and cheese, but it is still complemented nicely by a fresh salad.

enjoy : )

red thai curry

after making the ice cream and mini pies, i knew i needed something vegan to balance myself out. and because i had extra coconut milk from the pies, a thai curry seemed like the perfect meal. 

ingredients:

2 large carrots, sliced/shaved/diced (however you prefer)
2 bell peppers, sliced into skinny strips (i used a red and an orange, but any color combo would be fine)
4 cloves of garlic, minced
1-2 inch nub of fresh ginger, peeled and minced (about 1-2 tablespoons, use more if you like ginger, and less if you don't)
1 tablespoon tamari
2 tablespoons oil (i used extra virgin olive oil, but any oil will suffice)
1 can baby corn (the store i went to was out, so i skipped this ingredient, but i definitely would have used it if it were available.
apx 1 lb firm tofu*
1 4 oz can of red curry paste (i found a vegan version)
1.5 cups coconut milk (this amount will yield a pretty spicy curry, use more milk for a milder flavor, or some veggie broth instead for a lighter alternative)
apx 3 cups cooked rice (i used brown, but any kind will be fine)
bean sprouts, cilantro, lime, toasted coconut (optional), sesame seeds (optional) for garnish

in a large pot set over medium-high, heat the oil. saute the ginger and garlic for apx 2 minutes, then add the carrots and tamari. cook for 5-10 minutes, until carrots are slightly tender, then add the peppers. cook for an additional 5 minutes, then add the tofu, baby corn (if using), coconut milk, and curry paste, reduce heat to low and allow to simmer for 15-20 minutes.
serve over rice with with bean sprouts, fresh cilantro, a lime wedge, and a sprinkling of toasted coconut and/or sesame seeds.

*to prepare the tofu, slice it into 1/2 inch thick strips. place strips on a baking sheet making sure to face the sides with greater surface area up, and lightly salt. broil for 10-15 minutes or until nicely browned and crisp. flip the strips, lightly salt them, and broil and additional 10-15 minutes on the opposite side. remove strips from the oven, cut into rough cubes, and add to the vegetables.

asparagus, spinach, and feta cheese frittata

frittatas are amazing because everything about them is super easy. from prep, to cook, to clean up, they're perfect for when you don't have much time, but don't want to sacrifice a nutritious meal.

frittata (modified from this recipe):

10 egg whites

2 eggs
2-3 tablespoons soy milk

1 tablespoon extra virgin olive oil

5 cloves of garlic, minced

apx 20 asparagus spears, tough ends removed and cut into 1 inch chunks

4 cups of fresh spinach, roughly chopped

3 green onions, diced

1 cup feta (i use french, but any variety would work), crumbled

salt and pepper, to taste

preheat over to 350 F. 

whisk together eggs, egg whites, and soy milk (use more milk for fluffier eggs, and less for denser eggs) and set aside. in an oven safe skillet (i used cast iron) heat the olive oil. add the asparagus, spinach, onion, salt and pepper, and cook on medium for 5-7 minutes or until asparagus is tender and spinach has wilted. pour the egg mixture over the veggies and mix in about half of the feta. cook for an additional 5-7 minutes on medium-low until the eggs are mostly set. sprinkle the remaining feta over the eggs and transfer the skillet to the oven. bake for 10-15 minutes until the frittata is firm, and broil for 1-2 minutes to allow cheese to brown.

curried cauliflower

i'm starting to think of myself as a produce rescuer. this recipe managed to put 2 heads of cauliflower, a pack of carrots, and 2 sad looking tomatoes, all to good use.
it's a combination of two recipes, one of which my former roommate steffi was quite crazy about, the other which tim couldn't get enough of. how could i go wrong?

curried cauliflower:

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (or additional oil instead, to make the recipe vegan)
2 medium yellow onions, diced
4-5 carrots, diced
2-3 tomatoes, diced
2 heads of cauliflower, cut into florets
1 29 oz can of chick peas, drained and rinsed
3 heaping tablespoons tomato paste
3 cups water
spices galore*
1/2 tablespoon sugar
salt and pepper, to taste
cilantro leaves for garnishing

in a large pot heat olive oil and butter over medium-high heat. when melted, add onions and carrots and saute for apx 5 minutes. lower flame to medium and add tomatoes, spices galore, sugar, salt, and pepper. allow to cook for apx 5 more minutes then add cauliflower, chick peas, tomato paste, and water. bring to a boil, then cover and return flame to medium. allow to simmer for apx 20-30 minutes or until cauliflower is tender. if the mixture is too soupy continue to cook uncovered on medium low, until the sauce has thickened to a desirable consistency.
serve hot, garnished with cilantro.

*my spices galore included the following, but feel free to use a curry blend you already have on hand, or any combo of spices that suites your tastes:

2 tablespoons paprika
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tsp chili flakes
1/4 tsp ground clove
1/2 tsp ground cinnamon
1 tablespoon whole mustard seeds
1 tsp fenugreek powder
1/4 tsp hing (asafoetida powder)


to steffi: it's not exactly that carrot magic i made you a couple years ago in bologna, but a lot of the flavors are the same and unless you hate tomato paste and cauliflower, i think you'll really like this. and who knows, maybe even if you think you hate them (like how you thought you hated eggplant), they'll turn into you're new best friend : )

creamy vegan tomato soup with zucchini fries

remember when i thought 7 zucchini were a lot to make use with? or 5 boxes of blackberries? well how about 29 tomatoes? after using some of them for stuffing peppers yesterday, i decided a soup was the most effective way of minimizing that frightening number. this recipe is adapted from a non vegan version by ina garten.

soup:

3 tablespoons extra virgin olive oil
2 medium sized yellow onions, diced
2 carrots, diced
5 cloves garlic, minced
8 roma tomatoes, roughly chopped
3 cups veggie stock
1 tablespoon tomato paste
1/2 cup (packed) fresh basil, roughly chopped
1 1/2 tsps sugar
1 tablespoon salt
2 tsps black pepper
3/4 cup unsweetened soy milk.

heat olive oil on medium-high in a large pot. add onion and carrot and saute for 10 minutes. add garlic and saute an additional minute. add all of the other ingredients except the soy milk and stir well. bring to a boil, then reduce heat to medium-low and allow to simmer uncovered for 30-40 minutes.
add the soymilk and blend the soup using either an immersion blender, a regular blender, a food processor, or a food mill.
serve hot, garnished with julienned basil and/or croutons. for non-vegans you could add a sprinkle of parmesan and/or zucchini fries.

zucchini fries (adapted from a recipe by two peas and their pod):

1 large zucchini, cut in half and then into skinny sticks
2 large egg whites, beaten
1/2 cup bread crumbs
2 tablespoons grated parmesan
1/4 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried parsley
1 tsp paprika
1 tsp salt
1 tsp pepper

(if you don't have the exact herb combo, just incorporate the herbs you have on hand)

preheat the oven at 425 F. spray a baking sheet with cooking spray and set aside.
beat the egg whites in a wide shallow bowl. on a plate, mix the bread crumbs, parmesan, herbs, spices, salt and pepper.
dip the zucchini in the egg, then the bread crumbs, making sure that each stick is well coated. place in a single layer on the greased sheet and bake for 20 minutes, flipping the sticks half way.
serve warm. they're good alone, but better as croutons in the soup.

stuffed red peppers

i first made these peppers when vlada (one of my roommates in bologna) and i visited sade in milan. we all fell in love with them before they even hit the oven. this recipe is reconstructed mostly from memory and some bad notes taken 2 years ago, but i assure you, the end result is equally as delicious now as it was then.

ingredients:

6 red bell peppers, halved and cleaned of seeds (i like using red peppers because they are sweet and complement the saltiness of the feta, but you can use any color pepper you have on hand)
2 medium yellow onions, diced
5-6 cloves of garlic, minced
1 8 oz package of button mushrooms, cleaned and roughly chopped
5 roma tomatoes (or 3-4 larger tomatoes), diced
2 10 oz packages of chopped frozen spinach, thawed and squeezed of excess water
1/3 cup of extra virgin olive oil
3 cups greek feta, crumbled
1 tsp salt
1/2 tsp pepper
1 tsp paprika
1/2 tsp chili flakes
2 cups tomato sauce

in a large pot heat the olive oil at medium to medium-high and add onions and garlic. saute for about 5 minutes then add the mushrooms. saute for about 7 more minutes and add the tomatoes, spinach, salt, pepper, paprika and chili. cook for about 10 more minutes, stirring occasionally. remove from the heat and stir in 1 cup of the crumbled feta.
place the pepper halves into a baking dish and begin to fill will the spinach mixture. avoid stuffing the peppers with the liquid from the mixture, and if necessary drain some it off, but do not discard it. once the peppers are all stuffed, top them with the additional 2 cups of crumbled feta.
i used canned tomato sauce, so i added it to the reserved liquid from the spinach mixture, along with a cup (packed) of roughly chopped basil, and 1/2 tsp of pepper. i cooked the sauce of high heat until it began to bubble, then allowed it to simmer on medium-low for 15 minutes. pumping up the sauce is an optional step, and you can use 2 cups of sauce as it is. pour the sauce over the peppers and onto the bottom of the pans. bake at 375 F until the cheese has browned and the peppers are tender, about 30 minutes.

enjoy with friends : )

pesto pasta with veggies

this is one of my favorite standby meals. it's pretty easy, very flavorful, and can be made as light or as rich as you feel appropriate. enjoy : )

pesto:

1/4 cup pine nuts (if you don't have pine nuts, walnuts are a good substitute)
1/4 cup grated parmesan
4 cloves of garlic
2 cups basil leaves, packed
1/3-1/2 cup extra virgin olive oil*
1/2 tsp salt
1/2 tsp pepper

place the pine nuts and garlic in the bowl of a food processor. process until well minced. add the basil leaves, cheese, salt, and pepper. with the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto a desirable consistency. storing the pesto with a thin film of olive oil on top will lengthen its shelf life, but none of the pesto i've ever made has been around long enough for me to consider optimal preservation methods...

*make sure to use the best possible olive oil. selecting a variety that is first cold pressed will ensure that the flavor of the pesto is the best it can be.

for the pasta:

bring 4 quarts of water to a boil, add a tablespoon of salt to the pot and 1 pound of pasta (i used fettuccine, but linguini or spaghetti would also work well). cook until al dente (apx 8-10 minutes), stirring occasionally, drain and set aside until veggies are ready.

for the veggies:

2 medium/large zucchini, cut in half then into roughly 1/4 inch semi circles
roughly 30 stalks of asparagus (mine were pretty skinny), trimmed of ends and cut into 1 inch pieces
6 smallish or 3-4 large-ish carrots, cut into roughly 1/4 inch disks

over medium-high heat saute the veggies in a large nonstick skillet, stirring occasionally to ensure even cooking.  once they have browned and are tender, about 15-20 minutes, add 1/2 cup pesto, and saute 1-2 minutes more. remove from heat and add to pasta, season to taste with salt and pepper. for a creamier texture, mix in 1/2 cup parmesan cheese.

note: it is not necessary to add oil or any other initial fat while sauteing, the vegetables will still develop a nice brown color.

breakfast of champions

breakfast of champions (conceptually approved by teeny,  she has not taste tested the product)

oatmeal smoothie (sans oatmeal...):

1 ripe banana
1 tsp cinnamon
1 tsp cocoa unsweetened
1/4 cup greek honey yogurt
1/2 cup unsweetend soy milk
1/4 cup almond butter
1 tsblespoon ground flax seed
4 ice cubes
1/3 cup old fashioned oats (i didn't have any oats, but would have added them to the mix)

blend all ingredients in a blender on an ice crush setting and top with a dash of cinnamon, some flax, and a sprinkle of oats.

mango kiwi smoothie

1 1/2 cups mango (2 manilla mangoes)
2 kiwi
1 banana
1/2 cup yogurt
1/4 cup unsweetened soy milk
4 ice cubes (frozen orange juice cubes would be awesome too)

blend all ingredients in a blender on an ice crush setting. the seeds of the kiwi add great texture and crunch, they function similarly to the flax and almonds in the oatmeal smoothie.

both of these combos would be great served in small portions at a brunch.

black bean burgers extraordinaire

if you're going to have a barbecue, you might as well go all out. in addition to mini mountains of grilled veggies and tofu, i made these burgers which were only slightly more manageable than they appear. served on whole wheat buns and topped with habañero cheddar, grilled orange pepper, sliced avocado, tomato, and fresh cilantro leaves, these burgers are packed with protein and aren't messin around...

black bean burger patties:

1 (30 ounce) can black beans, drained and rinsed
1/2 can of corn (about 7 oz)
1 green bell pepper, cut into roughly 2 inch pieces
1 jalepeno pepper, seeds removed and cut into roughly 2 inch pieces
couple handfuls cilantro (apx 1/2 cup)
juice of half a lime
1 small yellow onion, cut into wedges
7 cloves garlic, peeled
2 eggs
1 tablespoon chili flakes
2 tablespoons ground paprika
2 tablespoons ground cumin
1 1/2 cups unseasoned bread crumbs
1/2 tablespoon honey

in a large bowl, mash the beans.
combine peppers, onion, garlic, cilantro, honey, and lime in a food processor and blend well.
stir the processed mixture into beans and add the corn.
in a smaller bowl, mix eggs with the spices.  when blended well, add to bean mixture, along with the bread crumbs and salt.
once all the ingredients are combined, oil a baking sheet and preheat your oven to 375 F.
if forming larger burgers, the recipe will yield about 8 patties, for smaller burgers it will yield closer to 12. when patties are formed, coat both the tops and bottoms with oil and sprinkle with salt.
cook for 10 minutes on each side, 8 for smaller burgers. at this point the burgers should be thoroughly cooked, but i also like to throw them on a grill or broil them for 3-4 minutes each side for added color and texture.
they are also great topped with marinated portabellas or other kinds of cheese, and would pair excellently with sweet potato fries.

yum-ma!