Tuesday, 30 November 1999 00:00

Portuguese Pizza

Portuguese Pizza



1 ball pizza dough, rested and rolled out to 10-16 inches
2 links chorizo sausage, removed from casing, crumbled and sauteed til browned.
1 bunch kale, washed, trimmed and sliced thinly
2 tomatoes, roughly chopped
2 sprigs sage, rough chop
olive oil
1 can white beans, rinsed thoroughly with cold water

Sprinkle some flour on a sheet pan. (If you have a pizza stone, you’ll know what you are doing once you build the pizza.) Spread all ingredients evenly on dough, drizzle with olive oil and salt & pepper. Bake in a 450 degree oven until crispy. If you prefer leave the chorizo off for a vegetarian version. Both can be topped with a simple mesclun salad dressed with vinegar and olive oil. Make sure the kids help on this one.

Published in Pizzas

Pungent Green Beans and Tomatoes with Cumin, Garlic, and Ginger


[Thanks to Angelic Organics for this recipe-esg]
If you love cumin, this dish will delight you. Like many recipes from
India, this one strives to bring out maximum flavor in the spices—so it
contains both ground and whole cumin seeds, one dry-toasted and
the other cooked in oil. Serve over couscous or quinoa, with the delicious
juicy sauce sopped up by the grain. Friend of the Farm.
Serves 4
10 cloves garlic, smashed
1 piece ginger (about 1 inch long), peeled, chopped
1 1/2 cups chicken or vegetable stock, divided
1 teaspoon ground cumin
1/4 cup mild-flavored vegetable oil
2 teaspoons whole cumin seeds
1 whole dried red chile pepper (optional)
2 to 4 fresh tomatoes, stems removed, peeled, finely chopped
2 teaspoons ground coriander
1 1/2 pounds green beans, cut in half (about 8 cups)
1 1/4 teaspoons salt
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
freshly ground black pepper
1. Put the garlic, ginger, and 1/2 cup of the stock in a blender or a
food processor; process until a smooth paste forms.
2. Place a large wok (or pot) over medium heat. When the wok is hot,
add the ground cumin and toast it just until it is fragrant. (This will take
only a few seconds—be very careful not to overtoast it, as it can burn
quickly). Immediately scrape the cumin onto a small dish and set aside.
3. Quickly wipe the wok with a damp cloth or paper towel to remove
any remaining spice. Return the wok to the heat; add the oil, let it
heat up for about 20 seconds and then add the whole cumin seeds.
After 5 seconds, add the dried chile pepper. After another 25 seconds
(30 seconds total for the seeds, with or without the chile), add the
ginger-garlic paste. Cook and stir the ingredients for 2 minutes. Stir
in the tomatoes and coriander. Cook, stirring, for 3 minutes.
4. Add the green beans, salt, and the remaining stock. Stir the ingredients
until they come to a gentle boil. Reduce the heat to low.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Maple Baked Beans

Maple Baked Beans


I use molasses here to achieve the color and flavor I remember from my mom's beans. She also uses salt pork, but I have replaced that with butter and salt. If you like, use salt pork or even bacon for a yummy alternative. -Heather

2 c dry beans
1/2 tsp baking soda
1 c grade B maple syrup
2 tbsp molasses
1 onion, chopped fine
1 1/2 tsp salt
2 tbsp butter

Soak beans overnight. Drain soaking liquid, cover with fresh water, add baking soda and bring to a boil. Simmer 30 minutes, until getting tender but not falling apart. Drain off and reserve the cooking liquid. In an ovenproof casserole or a crockpot, combine the maple, molasses, onion and beans. Add enough bean liquid to cover. Bake in a slow 300F oven for about 6 hours or in the crockpot on low all day. In the last hour mix in the butter and salt. When ready, the beans will be melting tender and deep golden brown.

Published in Dinner
Tuesday, 30 November 1999 00:00

Chilean Bean Stew

Chilean Bean Stew


From the Moosewood New Classics cookbook. Here's a recipe for a traditional summertime stew from Chile. According to the Moosewood cookbook it's traditionally made with fresh corn and fresh shelled red or white beans.

2 tbsp oil
2 c chopped onion
4 cloves garlic, minced
salt
black pepper
red pepper flakes
1 quart squash puree
vegetable broth or chicken broth as needed.
3 c corn kernels
3 c pinto beans, cooked
1/2 c chopped basil
grated cheddar cheese

Heat oil in a soup pot and saute onion and garlic. Season with salt, pepper and red pepper to taste. Saute until onion is golden and fragrant. Stir in the squash and thin to desired consistency with broth. Add in the beans and corn and bring to a simmer. Taste for salt & pepper. Mix in the basil and serve with a sprinkle of grated cheddar.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

White Bean and Escarole Soup

White Bean and Escarole Soup


Paired with some fresh sliced bread and a side salad, it's the perfect light supper. Adapted from Epicurious.com. Serves 4.

1 tablespoons sunflower oil
1 cup chopped sweet onion
1 purple pepper, cut into small dice
1 green pepper, cut into small dice
2 garlic scapes (or cloves), minced
3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
4 cups (or more) vegetable or chicken broth
3 1/4 cups cooked white beans, such as Soldier or Jacob's Cattle
1 lb tomatoes, cut crosswise, seeds removed, then diced
2 tablespoons freshly grated local, sharp, hard cheese, or Parmesan

Heat oil in heavy large Dutch over medium-low heat. Add onion, pepper and garlic and sauté until onion is golden and tender, about 7 minutes. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladel soup into bowls. Sprinkle with Parmesan cheese and serve.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Maple Grilled Tempeh Recipe

Maple Grilled Tempeh Recipe


From the 101cookbooks blog by Heidi Swanson. A grill tray makes this easy to cook without losing all the little pieces into the fire. Serves 2-4.

8 ounces tempeh
3 TB soy sauce (Heather prefers shoyu sauce)
3 TB maple syrup
1 tsp rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 tsp powdered chipotle (or a couple pinches of cayenne)
1/2 cup sliced shitake mushrooms
2 1/2 cups cooked quinoa or brown rice or grain of your choice
a generous handful of green beans

Garnish: fresh herbs of your choice, crumbled feta cheese

Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.

Place the pieces of tempeh and mushrooms in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms of tempeh are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally. Toss in the beans to coat with marinade just before grilling.

Grill the tempeh, mushrooms and beans on a medium hot grill for a few minutes brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove and serve over a bed of warmed quinoa (or rice). Drizzle with the reserved marinade.

Published in Dinner
Tuesday, 30 November 1999 00:00

Summer Vegetable Ragu

Summer Vegetable Ragu


This is how Heather prepares summer's bounty of vegetables. It's something like ratatouille, but you can use any vegetables you have on hand. It's great served with pasta, polenta, or rice, with some fresh grated Parmesan cheese or crumbled feta. It also makes a yummy, if juicy, sandwich in a baguette! Serves 4-6.

4 cups or more of uniformly cut vegetables, such as beans, zukes, cauliflower, peppers, eggplant, and/or summer squash
1/2 cup chopped celery
1 large onion, chopped
2 cloves garlic, minced
2 TB oil
3 tomatoes, chopped (2 cups)
1/4 cup minced fresh herbs, basil/mint/oregano
Salt & pepper

Heat oil in a deep wide sauté pan and cook garlic and onion until soft, fragrant and beginning to brown. Add vegetables, except tomatoes. Season with salt & pepper and sauté until nearly tender, with some brown flecks. Add tomatoes and herbs. Simmer gently until the tomatoes are saucy and the vegetables are cooked to your liking.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Grilled Vegetable Salad with Tomatoes and Feta

Grilled Vegetable Salad with Tomatoes and Feta


Grilling the vegetables adds pizzazz to this Mediterranean-inspired salad. Approximately 4-6 servings.

1 lb. snap beans, ends removed
1/2 a sweet onion, sliced thin
1 small zucchini or eggplant sliced crosswise or 1 large green pepper sliced into 1/2 thick wedges
2 TB sunflower or olive oil
1 large tomato, seeds removed, cut in 1 dice
6 oz crumbled feta cheese
2 TB toasted pine nuts
3 TB red wine vinegar
1 garlic clove mashed to a paste with kosher salt
salt and pepper to taste
6 TB sunflower or olive oil

Preheat barbecue (medium-high heat) or preheat broiler. Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Shock beans by placing in a large bowl of ice water. Drain and pat dry with a dishtowel. Toss beans and eggplant, pepper or zucchini in a large bowl with 2 tablespoons of oil. Season with salt and pepper.

Grill or broil oiled vegetables until beginning to brown, turning frequently, 2-5 minutes. Transfer to large bowl. Add onions and tomatoes. Make dressing by combining the vinegar, minced garlic, salt and pepper. Then whisk in oil. Toss vegetables with dressing, adjust seasonings and sprinkle with pine nuts. Serve at room temperature.

Published in Salads
Tuesday, 30 November 1999 00:00

Black Bean and Roasted Tomato Soup

Black Bean and Roasted Tomato Soup


This soup stretches a few tomatoes into an easy and flavorful meal. Adapted from Epicurious.com. Serves 4.

1 lb. tomatoes, seeded and quartered
1 large onion, halved lengthwise, cut into thin wedges
1 medium carrot, peeled, quartered
3 large garlic cloves, chopped
1 tablespoon sunflower oil
2 tsp fresh oregano, chopped, or 1/2 tsp dried
2 cups (or more) vegetable or chicken broth
3 1/4 cups cooked black beans
1/2 cup plain whole milk yogurt

Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.

Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Radish and White Bean Salad

Radish and White Bean Salad


Adapted from A Year in a Vegetarian Kitchen, this recipe normally calls for salad greens, but we think that wilted pac choi will make a great stand-in. This week's pac choi got a touch of frost and is all the sweeter for it. Serve with focaccia on the side.

1 lb. radishes, thinly sliced
3 cups cooked white beans (or 2 15oz cans, rinsed and drained)
15 cherry tomatoes halved, or 1 large tomato chopped
8 kalamata olives, pitted & chopped
1 TB drained capers
2 TB minced fresh mint or parsley leaves
3 TB extra-virgin olive oil
2 TB fresh lemon juice
salt
1 TB sunflower or olive oil
1 large head pac choi, sliced thinly sliced, stems divided from greens

Stir the radishes, beans, tomatoes, olives, capers, and mint/parsley together in a medium bowl. Drizzle oil and lemon juice over the salad and toss to combine. Add salt to taste. While the radishes and beans marinate, heat the last tablespoon of oil in a large, heavy bottomed skillet. Add sliced pac choi stems and saute for 2 minutes to soften. Add the greens, turn off the heat and cover the pan. Give the greens a minute to wilt, then toss in with the rest of the salad.

Published in Salads
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