Rusted Iron Chef

Pear and Gorgonzola Salad

2010-02-13T12:38:00.003-06:00

I often bring this one to company or family potlucks and have a small fan club who absolutely love this dish. I am finally remembering to post it for others to make themselves. It's a great, light salad with TONS of flavor due to the sweet pears, salty/sour Gorgonzola, and tangy honey-mustard dressing.

Serves 6 (up to 12 as a side)

1 11oz-ish package Spring Mix Salad

3 Bosc pears, cored and cut into 1/2-inch pieces

1-1/2 cups Gorgonzola or blue cheese, crumbled

Dressing (can be stored for 2-3 days)

2/3 cup extra-virgin olive oil

3 Tbs white wine vinegar

8 Tbs honey

2 Tbs Dijon mustard

Combine dressing ingredients and whisk until the Dijon mustard is completely blended.
Combine salad ingredients just before serving, then toss with dressing.

Enjoy!

TIP: If you're slicing the pears before bringing them to your destination, I recommend tossing the pears with a little lemon juice to keep them from discoloring.

Aloo Hin (Potato Curry)

2009-12-06T17:42:00.003-06:00

Adapted from a recipe I found in Vegetarian Times.

Most Burmese curries use the same base--onions, garlic, ginger, and turmeric pounded into a paste. Using a food processor speeds up the mixing process. You can substitute other vegetables such as okra or cauliflower, or increase the proportions for the pureed onion mix, making mixed vegetable curry. Traditional Burmese curries usually contain more oil than Americans would normally use, so if you prefer, reduce the amount of oil. Although the amounts seem small, this curry should be ample when served with rice and other dishes.

Serves 4

1 large onion
2 Tbs minced garlic
1 Tbs minced fresh ginger
1 tsp ground turmeric
1 tsp red chili powder
1/2 cup vegetable oil
1 Tbs sesame oil
1 Tbs chili oil or 1/2 tsp cayenne
4 medium or 3 large potatoes, peeled and cut into chunks
Salt to taste
Fresh cilantro leaves for garnish

Place onion, garlic, and ginger in a food processor with about 1/4 cup water, and puree. Add turmeric and chili.
Heat vegetable oil in skillet over medium heat, and saute onion paste, adding enough water to prevent burning. Cook until onion paste darkens.
Add sesame oil, chili oil (or cayenne), 1 cup water and potatoes. Reduce heat to medium-low and cook until potatoes are soft. Add water if mixture begins to stick, and season with salt. Remove from heat, garnish with cilantro and serve.

Soft Pretzels

2009-11-15T12:22:00.002-06:00

If you're a fan of those big soft pretzels you get from cart vendors, the movie theaters, or the malls, you're going to LOVE these! I prefer mine with lots of butter and salt, then dip them into some tangy mustard. Yum!!

Makes 12

1 0.25-oz package of active dry yeast

2 Tbs brown sugar

1/8 teaspoon salt

2-1/2 cups warm water

3 cups all-purpose flour

1 cup bread flour

2 Tbs baking soda

2 Tbs melted butter (yes, you could use margarine, but butter is SO much better)

2 Tbs kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar and salt into 1/2 cup warm water. Stir in flour, then knead dough on a lightly-floured surface until the dough is smooth and flexible. Place in a greased bowl and turn to coat the surface. Cover and let rise for one hour.
Preheat the oven to 450F.
Combine 2 cups warm water and baking soda in an 8-inch square pan.
After the dough has risen, cut into 12 pieces. Roll each piece in to a short rope, about 3 feet long. Note: this will be very thin; it's expected. Twist the rope into a pretzel shape, then dip it into the baking soda water. Place on a parchment or wax paper-covered cookie sheet and let it rise for about 15 to 20 minutes.
Bake for 8-10 minutes, until golden brown. Brush with the melted butter, then sprinkle kosher salt over the top.
Serve warm, if possible. Fresh pretzels are delicious!

Alternate toppings: garlic salt, cinnamon and sugar, or whatever you think might taste great!

Churros

2009-09-28T13:56:00.003-05:00

This is a great recipe for vegans who don't get to eat donuts due to their egg content. Let's face it...donuts rule! The sweet sugary fix you get from these churros will knock your socks off.

Serves 6
3 1/4 cups all-purpose flour
1 tsp baking soda
pinch of salt
1 3/4 cups boiling water
vegetable oil for deep-frying
superfine sugar for dusting

Sift the flour, baking soda, and salt into a bowl. Make a small well in the center, add the water and whisk quickly to combine and get rid of any lumps. Let the batter sit for an hour.
Heat the oil until it shimmers. Put the batter into a pastry bag and squeeze down into the oil, cutting off after 4 inches of batter. Fry until golden brown, drain on paper towels, then roll the churros in sugar to coat.

YUM!!!

Note: if you don't have a pastry bag, you can put the batter into a plastic freezer bag, cut off a corner and squeeze it out through the small hole.

Southwestern Tofu Scramble

2009-09-15T14:12:00.003-05:00

Breakfast in the US seems incomplete without the traditional eggs/pork/pancake combination. As a vegetarian and spouse of someone with an egg allergy, this is an excellent alternative that packs a ton of flavor! Plus, it's super-easy to make!

Serves 4

1 medium red bell pepper, diced
1 small carrot, diced
4 green onions, green parts only, chopped
1 clove garlic, minced
1/2 tsp ground cumin
1/4 tsp ground turmeric
1 14oz package medium or firm tofu, drained and crumbled
1/2 tsp hot sauce
3 Tbs chopped cilantro
Salsa

Heat a large nonstick skillet over medium heat and coat with cooking spray. Add bell pepper and carrot, cook for 6-7 minutes, until just tender.
Add in green onions, garlic, cumin and turmeric and cook for 1 more minute.
Add tofu and hot sauce, and cook for about 5-6 minutes more, until all the liquid has cooked off.
Remove from heat and stir in the cilantro.
Serve topped with salsa!

Garlicky Kale

2009-08-15T21:43:00.006-05:00

I was at Whole Foods one day and perused their salad bar and found a kale dish that I absolutely loved. After a few visits where I bought it again and again, I figured I'd try to save myself some cash by making it myself. I can't say it's the exact same, but it's pretty darn close. The garlic flavor really binds well to the kale and, as long as you use the salt sparingly, this is a fabulously healthy side dish.

Be sure to taste a small portion of this as you cook, so as not to over-salt the dish!

Serves 3-4

1 bunch kale
3-4 cloves garlic, thinly sliced
3 Tbs olive oil
kosher salt (to taste)

1. Wash and drain the kale, then tear the leaves from the stems. You can discard the stems.
2. In a wide saucepan or wok, heat the olive oil and garlic over medium-high heat until the garlic is just lightly toasted. Be sure to swirl the garlic around the pan to allow the garlic's natural oils to spread and flavor the olive oil.
3. Add the kale, salt and saute until the leaves are wilted, about 5-6 minutes. Taste the kale to see if you need any more salt; if so, cook for another minute or two after adding the salt.

Quinoa Medley with Beans and Corn

2009-06-15T19:39:00.003-05:00

Protein-rich quinoa cooks in the same amount of time as white rice and lends itself well to this speedy dish. Store-bought fresh salsa adds complex flavor in seconds.

Serves 4
1-1/4 cups quinoa, rinsed
1 15oz can black beans, drained and rinsed
1 cuo frozen corn
1/2 cup chunky salsa
1 tsp chili powder
1/4 cup chopped cilantro
2 Tbs olive oil
Lime wedges for garnish

1. Bring 2 cups water to a boil in a saucepan. Stir in quinoa; cover, and reduce heat to medium. Simmer for 10 minutes.

2. Add beans, corn, 1/4 cup salsa and chili powder; season with salt and pepper. Return to a boil. Cover, and cook 2 to 5 minutes more, or until quinoa is tender.

3. Stir in cilantro, oil and remaining salsa. Divide among bowls, garnish with lime wedges, and serve.

Creamy Dark Chocolate Pudding

2009-06-14T08:56:00.000-05:00

I always feel bad for my daughter when we give our son desserts. She has multiple food allergies that, unfortunately, prevent her from having a lot of packaged goods. As a parent, the convenience factor completely goes out the window, but that's probably better for her in the long run since she's eating fewer processed foods. Still, she might be denied the joys of something as simple as those little pudding packs we all had as kids. Enter this recipe, which I happened upon this morning....

Serves 4
2 cups plain soymilk, divided
2 Tbs cornstarch
1/4 cup unsweetened cocoa powder
1/4 vegan semi-sweet chocolate chips (EnjoyLife makes some)
3 Tbs sugar
1 Tbs instant decaf coffee granules
pinch of ground nutmeg
1 tsp vanilla extract

Whisk together 1/2 cup soymilk and cornstarch in a small bowl. Set aside.
Combine the remaining 1-1/2 cups soymilk, cocoa, chocolate chips, sugar, coffee and nutmeg in large saucepan. Warm over medium heat until the chocolate chips have melted. Whisk in the cornstarch mixture and cook for 10 minutes over medium-low heat, until the pudding thickens and begins to boil. Remove from heat and stir in the vanilla.
Divide pudding among 4 small bowls and chill before serving. Garnish with a small mint sprig for a little flair!

How to Prepare Spaghetti Squash

2009-06-10T10:33:00.000-05:00

I've mentioned my daughter's food allergies quite extensively, but one that always befuddles us is wheat. She's technically not allergic, but she always gets sick when she eats some. Maybe it's Celiac's disease, maybe not. Regardless, we've been buying rice pasta for years and it just dawned on me that spaghetti squash might be a less expensive alternative for pasta! Duh!

Spaghetti squash is a great source of vitamin A and is very low in calories. For us carboholics, it's an easy way to eat healthy! The strands go great with pasta sauces and soups.

Oven
Preheat the oven to 375F. Pierce uncut squash several times with a fork and bake on a baking sheet for 1 hour or until tender. Cut in half, remove seeds, then scrape the strands with a fork.
Best method for serving a crowd because you can bake several at one time.

Stovetop
Cook whole squah in a large pot of boiling water for 20 to 30 minutes, or until tender. Cut in half, remove seeds, and scrape the strands with a fork.
Best method for avoiding the work of clicking the raw shell.

Microwave
Cut squash in half lengthwise, remove the seeds adn place the cut sides up in a dish with 1/4 cup of water. Cover with plastic wrap and cook on high power for 10 to 12 minutes, or until tender.
Best method for making a hot dinner in about 15 minutes.

Thai Spinach Cups

2009-06-04T09:22:00.000-05:00

I almost squealed like a giddy schoolgirl when I found this recipe this morning! I LOVE this recipe and had lost it among the years. Make sure to buy large spinach leaves for this recipe, as it makes it much easier to serve/eat.

Serves 6
Filling
1 Tbs olive oil
1 small onion, finely chopped
1 12-oz pkg soy crumbles
1 cup corn kernels
2 green onions, chopped
1/2 tsp Thai red chili paste (more if desired)
1 large bunch spinach leaves, separated from all but 2" of the stems

Cucumber Relish
1 cucumber, seeded and diced
1/4 roasted, unsalted peanuts, finely chopped
3 Tbs seasoned rice vinegar

To make the filling: Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook for 5-7 minutes, until softened.
Stir in soy crumbles, corn and green onions and saute for minute. Add chili paste and cook for 3 more minutes. Season with salt and pepper, then transfer to a serving bowl.
To make the relish: combine cucumber, peanuts and vinegar in a medium bowl.

Have guests make their own cups by placing a small amount of the filling into one spinach leaf, then topping it with a small spoonful of relish.

Homemade Kettle Corn

2009-05-28T11:07:00.000-05:00

It always amazes me how people will spend 500% of what they could pay for popcorn...simply to have the "convenience" of cooking it in a microwave. Popcorn is a great, healthy snack that becomes almost entirely unhealthy when served up in little bags with processed ingredients. If you can wait another 5 minutes, you can make any of the multitude of flavors that microwave popcorn comes in...and at a fraction of the cost!

I have always loved kettle corn. Maybe it's the sweetness. Maybe it's the combination of sweet and with a little salt. Maybe it's tapping into something nostalgic at my core. Whatever it is, it's yummy and no kid should have to go without tasting kettle corn at some point in their childhood!

Serves 6
Popcorn
1/3 cup popcorn kernels
1-2 Tbs vegetable oil

Combine oil and popcorn in a large pot. Swirl the pot around a few times to make sure that the oil has spread out and coated the kernels.
Cook, covered, over medium-high heat. The kernels will start to pop usually wthin 5 minutes. As soon as they start, keep shaking the pot back and forth to ensure that the uncooked kernels make their way to the bottom. When the popping slows to a few pops every 2-3 seconds, remove from heat.

Kettle Corn flavoring
2 Tbs vegetable oil
2/3 cup light brown sugar

Combine oil, sugar and 2 Tbs water in a saucepan. Bring to a boil, reduce heat to medium, and simmer for 3 minutes.

Toss the popcorn with the flavoring in a large bowl. Allow the popcorn to cool for about 5 minutes and serve!

Store any remaining popcorn in an airtight container.

Oven-Crisp Black Bean and Corn Flautas

2009-05-14T08:41:00.000-05:00

My wife swears that she made this recipe years ago and that it was delicious. Who am I to argue? Corn and black beans provide a winning combo for me just about every time!

Serves 6
2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 15-oz. cans black beans, drained and rinsed
2 tsp chili powder
16-oz salsa
1 cup fresh or frozen corn kernels
12 6-in. corn tortillas
1/4 cup chopped cilantro

Heat olive oil in a skillet over medium heat. Cook the onion for 3 to 5 minutes, or until soft. Add garlic and cook for 1 more minute.
Stir in black beans, chili powder, and 1 cup of water. Reduce heat to medium low, and simmer for 10 minutes or until most of the liquid has evaporated. Remove from heat.
Mash beans until the mixture is thickened but still chunky, leaving some beans whole. Stir in 1 cup of the salsa and the corn. Season with salt and pepper, if needed.
Let the mixture cool to room temperature. If you don't cool the mixture, your tortillas will crack!
Preheat the oven to 425F. Coat 2 large baking sheets with cooking spray. Spoon 1/3 cup of the black bean mixture down the center of each tortilla. Roll the tortilla around the filling and secure it closed with a toothpick. Set on the baking sheet and repeat with the remaining tortillas.
Bake for 6-10 minutes, until the tortillas are browned and crisp. Meanwhile, combine cilantro and the remaining salsa in a small bowl.
Serve the tortillas topped with the remaining salsa.

Potato, Leek and Fennel Soup

2009-04-28T22:04:00.002-05:00

I just got back from the hospital with my son and now my throat's scratchy...Hospitals are the easiest place to get sick! Ugh. Sigh. Groan. In any case, I'm looking to have me some soup since it'll go down easy. Thought I'd share an old soup recipe.

Serves 4
1 Tbs olive oil
2 leeks, white and green parts, sliced
2 medium fennel bulbs, sliced; save the green parts for garnish
6 cups vegetable broth
1 lb russet potatoes, peeled and cut into 1/2-inch cubes

Heat the olive oil in a large saucepan over medium-hight heat. Add the leeks and fennel and cook for until softened (about 7 minutes), stirring frequently.

Add the broth and potatoes. Bring to a boil, then reduce the heat to medium-low. Simmer covered for about 20-25 minutes, or until the potatoes are very tender.

Puree the soup using a hand blender or in a food processor, then season with salt and pepper.

Ladle the soup into bowls and garnish with the fennel leaves.

Heart Healthy Honey Glazed Sweet Potatoes

2009-03-22T19:05:00.002-05:00

Every month, Aetna sends us a newsletter with information that's intended to keep us all healthy...and keep the insurance costs low, I'm sure. This past month's newsletter had a recipe that looked too good to pass up!

Serves 8

1/4 cup water
2 Tbs brown sugar
2 Tbs honey
1 Tbs olive oil
2 lbs sweet potatoes (about 4 large), peeled and cut into wedges

Preheat oven to 375F. Lightly coat a 9x13-inch baking pan with cooking spray.

In a small bowl, add water, brown sugar, honey and olive oil. Whisk until smooth.

Place a single layer of sweet potatoes in the baking pan. Pour the sauce over the sweet potatoes and turn them to coat.

Cover and bake until tender, about 45 minutes. Turn the sweet potatoes once or twice during cooking to ensure coating.

When tender, remove the cover and continue to bake until the glaze is set, about 15 minutes.

Serve immediately.

Vegan Pad Thai

2009-03-21T11:50:00.004-05:00

With the food allergies in my household, it's hard to accomodate everyone. My wife absolutely loves pad thai, but we can't eat it around my peanut-allergic daughter. Additionally, my wife developed an egg allergy and hasn't been able to eat eggs for the past 2 years. This recipe replaces the nuts with toasted pine nuts to still offer a nice smoky, nutty flavor, and sesame oil in place of peanut oil. Eggs have been replaced with tofu.

Overall, this dish brings the heat of Thai cuisine and blends some wonderful, seemingly contradictory, elements--sweet and sour--to a delicious end! Timing is important when stir-frying, so be sure to have everything ready to go when you start cooking.

(serves 4)
6 oz uncooked rice noodles
4 Tbs vegetable oil

2 tsp sesame oil
2 medium cloves garlic, minced
1 medium red bell pepper, juilienned
4 oz snow peas, strings removed
4 oz firm tofu, drained well and cut into 1/4-inch-thick matchsticks
1/4 cup soy sauce
2 Tbs fresh lime juice, save the other half of the lime for garnish
2 Tbs fresh cilantro
1/2 cup pine nuts, roasted and coarsely chopped
4 scallions, white and green parts, chopped
2 oz fresh bean sprouts (1 cup)
1 small jalepeno, sliced (if desired)

Sauce
1-1/2 Tbs hoisin
6 Tbs soy sauce
1/2 tsp cayenne
1/3 cup brown sugar

In a large pot, bring 3 quarts of water to boil. Remove 1/2 cup hot water for the sauce, then add noodles, stirring to prevent sticking. Cook until tender, about 4 minutes. Drain well and set aside.

Meanwhile, combine the hoisin, soy sauce, cayenne, and brown sugar in a small bowl, mixing until well combined.

In a wok or large skillet, heat vegetable over medium-high heat. Add garlic and bell pepper and stir-fry 3 minutes.

Stir in tomato, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes.

Add the sesame oil, sauce mix and lime juice and bring to a simmer. Cook stirring often, for 2-3 minutes more.

Stir in cooked noodles and cilantro.

Divide the mixture among 4 bowls and sprinkle with pine nuts, scallions, and bean sprouts. Garnish with slices of lime. Serve immediately.

** I like a little extra heat in my dishes, so I drizzle a little bit of chili oil over mine, or I add a few slices of jalapeno.

Farmer's Market Skillet

2009-03-21T11:41:00.000-05:00

I'm so happy I found this recipe! We used to make this throughout the summer since the farmer's markets have such a wonderful selection of bright, fresh ingredients. You can substitute vegetables based on what your local market has available. This one's a keeper!

(serves 4)
2 tsp olive oil
1 lb small red potatoes, scrubbed and quartered
1 medium clove garlic, minced
1 medium zucchini, coarsely chopped
1/2 medium red onion, thinly sliced
8oz green beans, cut into 1-inch pieces
1/2 cup vegetable broth
1/2 cup cooked fresh corn kernels
2 ripe medium tomatoes, coarsely chopped
1 to 2 Tbs mixed chopped fresh herbs such as thyme, oregano, or rosemary
1/2 cup crumbled feta cheese

In a large skillet, heat oil over medium-high heat. Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add garlic, zucchini, onion and beans, and cook, stirring occasionally, 2 minutes.
Add broth and cook, stirring occasionally, 2 minutes.
Stir in corn, tomatoes and herbs. Cover, reduce heat to medium and cook until potatoes are just tender, about 3 minutes.
Season with salt and pepper to taste.
Sprinkle with cheese just before serving.

Harvest Rataouille

2009-03-21T10:37:00.000-05:00

My kids have both been sick for the past week and have, I'm ashamed to say, been watching a lot more television lately. (I have to do something to maintain my sanity.) Among the movies that seem to be repeated over and over again is Ratatouille, Pixar's dive into the life of a rat whose cooking ability helps an untalented son-of-a-chef to rise to restaurant fame.

Anyway, the kids keep on saying that they want to eat ratatouille. While I'm sure I can't complete with the French, I found this among my old recipes. This goes great with some orzo, couscous, or quinoa. You can start cooking the compliment when you're simmering the ratatouille.

(serves 4)
3 small eggplants (1 1/4 lbs), cut into 3/4-inch cubes (6 cups)
1 1/4 tsp coarse salt
1 Tbs oilve oil
2 medium onions, halved and thinly sliced
1 medium red bell pepper, cut into thin strips
3 medium cloves garlic, minced
2 medium zucchini (1lb), quartered lengthwise and cut into 3/4-inch chunks
2 cups crushed tomatoes
1/2 tsp freshly ground pepper
1/4 cup shredded fresh basil

Place eggplant cbes in a colander in the sink. Sprinkle with 1 teaspoon of salt and toss to mix. Let them stand for 5 minutes, then rinse under cold running water. Drain well, then pat dry with paper towels.
In a non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat. Add eggplant and cook, stirring occasionally, until golden at the edges and beginning to soften, about 6-7 minutes.
Add onions, bell pepper and garlic. Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
Add zucchini and cook, stirring occasionally, for 5 minutes.
Stir in tomatoes, 1/2 cup water, pepper and remaining 1/4 teaspoon salt and bring to a boil. Reduce heat to medium-low and simmer briskly until vegetables are tender and the sauce has thickened slightly, about 7 minutes.
Remove from heat and stir in basil.
Serve hot-to-room temperature.

Bon appetit!

Strawberry-Banana Smoothie

2009-03-19T21:24:00.000-05:00

Spring's approaching and I can't wait for the opportunity for fresh homegrown fruits and veggies. In preparation, I'm sharing one of my favorite smoothie recipes.

1/2 cup frozen unsweetened strawberries
1 ripe banana
1/2 cup plain or vanilla yogurt
1-2 Tbs honey (depending on the ripeness & your sweet tooth)

Mix all ingredients in a blender and serve immediately.

Yum-o! Careful not to sip it too fast, or you'll get a brain freeze!

Vanilla Pound Cake with Lime Glaze

2009-03-18T19:05:00.000-05:00

My wife suffers from an egg allergy and really misses one of the sweeter things in life: cake! I found this gem while digging through some old recipes! Because of their fat content, smooth texture and moist content, silken and soft tofu are good substitutes for eggs in baked goods.

Vanilla Pound Cake
5oz silken tofu, drained
2/3 cup sugar
1/4 canola oil
1/4 cup vanilla soymilk
2 tsp vanilla extract
1 1/2 cups cake flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat the oven to 350F. Coat a 9x5-inch loaf pan with cooking spray.
Blend tofu, sugar, oil, soymilk and vanilla extract in a food processor until smooth.
Whisk together cake flour, baking powder, baking soda and salt in a large bowl. Fold in the tofu mixture.
Pour the combination into the loaf pan and bake it for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes before removing, then cool on a wire rack until it's just warm.

Lime Glaze
1/3 cup confectioner's sugar
1 Tbs lime juice

Whisk together sugar and lime juice in a small bowl until smooth. Drizzle it over the top of the cake.
Cool the cake completely before serving to allow the glaze to set.

Broccoli and Red Pepper Soup

2007-07-21T11:22:00.000-05:00

This recipe takes about an hour, but it's well worth it! Roasted red peppers add a lovely accent to this soup. Don't worry about getting all of the blackened skin off the pepper, as this will add some smoky flavor to the dish.

(serves 8)
2 lbs broccoli
1/3 cup sushi or white basmati rice (short or medium grain)
1 1/2 tsp salt
2 quarts plus 2 Tbs vegetable broth
3 medium red bell peppers
1 Tbs olive oil
1 medium onion, diced
3 medium cloves garlic, minced
1 Tbs chopped fresh tarragon or 1 tsp dried
1/2 tsp dried thyme
pinch of cayenne pepper
pinch of ground white pepper
1/2 tsp cider vinegar
1/2 tsp umeboshi (japanese plum) vinegar (available at asian grocers or Whold Foods)
Juice of 1 medium lemon
Chopped fresh tarragon for garnish

Trim and peel broccoli stems, then coarsely chop. Set florets aside.
In a large pot, combine broccoli stems, rice, 1/2 teaspoon slt and 2 quarts broth. Bring to a boil, reduce heat to low and simmer for 20 minutes.
Add florets and simmer for 20 minutes more.
Meanwhile, roast bell peppers over a gas flame or in a broiler, turning with tongs until blackened all over, about 10 minutes. Place the peppers in a paper bag, close and let them stand for 10 minutes.
Peel, quarter and seed peppers, then transfer to a food processor or blender and process until pureed. Add 1/2 teaspoon salt and remaining 2 tablespoons broth and puree until smooth. Set aside.
In a large skillet, heat oil over medium-high heat. Add onion and cook, stirring until softened, about 3 minutes. Stir in garlic, tarragon, thyme and cayenne until well combined. Add to broccoli mixture and simmer 10 minutes more.
Transfer broccoli-onion mixture to food processor or blender in batches and process until smooth. If you have a hand blender, this can all be accomplished in the cooking pot.
Return the soup to the pot and stir in 1 cup red pepper puree, remaining 1/2 teaspoon salt, the pinch of white pepper, both vinegars and lemon juice; warm through. Reserve remaining pepper puree for garnish.
Ladle soup into bowls. Drizzle each with about 1 tablespoon reserved red peppr puree, swirl with a chopstick. Garnish with chopped tarragon.

Chinese Broccoli Rabe

2007-07-21T10:52:00.000-05:00

(reprinted from Vegetarian Times)

You can substitute bok choy for broccoli rabe in this recipe. It isn't necessary to parboil bok choy first, but you will need to stir-fry the white portions for a few minutes before adding the dak green leafy parts to the wok.

Before you begin this recipe, bring a larg pot of water to a boil. Cook some rice noodles or soba noodles according to the package directions. Drain and tss with a little dark sesame oil. Serve hot with the broccoli rabe.

3 lbs broccoli rabe, trimmed of thick stems and any tough leaves
3/4 cup vegetable broth
1 1/2 Tbs tamari or dark soy sauce
1 1/2 Tbs cornstarch
2 tsp olive oil
3 medium cloves garlic, minced
3 thin slices fresh ginger (1/4-inch thick)
1/4 to 1/2 tsp red pepper flakes or hot chili oil, to taste
1 tsp dark sesame oil

Bring large pot of lightly salted water to a boil. Add broccoli rabe and cook for 2 minutes. Drain, rinse under cold running water until cook, then drain again. Set aside.
Meanwhile, in a small bowl, mix broth, tamari or soy sauce and cornstarch until well blended. Set aside.
In a wok or large nonstick skillet, heat oil over medium-high heat. Add garlic and ginger and stir-fry 20 seconds.
Add broccoi rabe, broth mixture and pepper flakes and stir-fry until broccoli rabe is tender and sauce is thickened, about 1 minute. Discard ginger slices.
Sprinkle sesame oil over mixture and serve hot.

Tofu-Potato Scramble

2007-07-19T21:26:00.000-05:00

(reprinted from Vegetarian Times)

This super-quick scramble is made by sauteing frozen O'Brien potatoes with diced vegetarian sausages and crumbled tofu. Soy cream cheese added just before serving makes it extra creamy and rich--without dairy or excess calories.

(serves 6)
2 Tbs olive oil
1 16oz bag frozen O'Brien potatoes
6 vegetarian sausage links, cut into 1/2-inch rounds
1 tsp hot pepper sauce
1/4 tsp ground turmeric
1 14oz pkg firm tofu, drained
1 tsp Creole seasoning
1/3 cup soy cream cheese
2 green onions, white and green parts, chopped (about 1/4 cup)

Heat oil in large nonstick skillet over high heat. Add potatoes and sausages, and cook 8 minutes, or until golden brown, stirring occasionally.
Combine 1 tsp hot sauce turmeric and 1 Tbs water in small bowl. Crumble tofu coarsely over potato mixture, and drizzle hot sauce mixture on top.
Sprinkle with Creole seasoning. Cook 3 minutes, or until tofu is heated through, stirring constantly. Season with salt and pepper, and remove from heat. Stir dollops of soy cream cheese into scramble.
Transfer to platter, sprinkle with green onions, and serve.

Tangerine-Glazed Carrott Cake

2007-07-19T21:25:00.000-05:00

(reprinted from Vegetarian Times)

Moist, tender and full of flavor, this carrot cake will fool any egg and dairy eater. Carrot juice makes this batter extra rich and sweet, though you can use 1 cup water instead.

(serves 10)
Carrot Cake
2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp baking soda
1 cup raisins
1/2 cup carrot juice
4oz (1/2 cup) margarine, cut into small pieces
2 cups grated carrots (about 4 medium carrots)

Preheat oven to 350F. Spray 10-cup Bundt pan with nonstick cooking spray.
Stir together flour, sugar, baking powder, cinnamon, ginger, salt and baking soda in large bowl. Bring raisins, carrot juice and 1/2 cup water to a boil in a medium-sized pot. Remove from heat, and stir in margarine until melted. Pour carrot juice mixture into flour, and stir to combine. Fold into grated carrots.
Pour batter into prepared Bundt pan and bake 40 to 45 minues, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Unmold onto wire rack.

Tangerine Glaze
2 cups confectioners' sugar
1/4 cup tangerine juice

Whisk together sugar and tangerine juice until smooth. Pour over cake while still warm. Cool cake completely before slicing and serve.

Red Pepper Aioli

2007-07-17T16:33:00.000-05:00

This Mediterranean condiment is a nice change from ketchup and mustard.

1/2 mayonnaise
1/4 cup olive oil
1 jarred roasted red pepper, drained
1 clove garlic, minced

Puree all ingredients in a blender until smooth. Season with salt and pepper.

Fresh Berry Granita

2007-07-17T16:06:00.000-05:00

(reprinted from Vegetarian Times)

A refreshing desert or snack, granita is meant to look like shavings of ice rather than a smooth sorbet. Try serving in goblets or wine glasses to impress guests.

(serves 6)
6 cups assorted fresh berries, such as blueberries and raspberries, plus more for garnish
1/2 cup sugar
1/2 cup fresh orange juice
6 sprigs fresh mint, plus more for garnish
2 tsp orange zest

Puree berries and 1/4 cup water in food processor until smooth. Strain puree through fine mesh strainer. Discard seeds and solids, and set aside.
In medium saucepan, bring sugar, 1/2 cup water, orange juice, mint and orange zest to a boil over high heat. Reduce heat to medium, and stir until sugar dissolves. Simmer 7 minutes or until mixture is reduced to a syrup. Remove from heat, and discard mint. Stir syrup into berry puree. Pour into 8x8-inch pan or baking dish. Cover and freeze overnight.
Using a fork, scrape granita into flakes. Garnish with mint and fresh berries, and serve.

Just Peachy Salsa

2007-07-13T16:46:00.000-05:00

(reprinted from Vegetarian Times)

Who says you need tomatoes to make salsa? This version gets its tang from lime juice and its crunch from cucumber.

3 medium peaches, cut into 1/2-inch dice (about 2 cups)
1/2 Engligh cucumber, cut into 1/4-inch dice (about 3/4 cup)
1/4 cup finely diced red onion
1/4 cup chopped cilantro
1 jalapeno pepper, finely diced (about 2 Tbs)
2 Tbs lime juice

Place all ingredients in medium bowl and toss to combine. Serve immmediately or refrigerate for up to 2 hours.

Chicago Diner Burgers

2007-07-10T16:36:00.000-05:00

(reprinted from Vegetarian Times)

Vegetarians in the Windy City flock to the Chicago Diner for burgers tha have a truly meaty taste. We added a step--baking them in the over--and grilled them on foil so they could get a smoky taste without sticking to the grill.

(serves 8)
3 stalks celery, diced (about 1 1/4 cups)
1 small onion, diced (about 1 cup)
1/4 cup soy sauce
2 tsp onion powder
2 tsp garlic powder
1/2 tsp ground black pepper
3 cups old-fashioned rolled oats
12 oz mushrooms, finely chopped
1/2 cup whole-wheat flour

Bring 4 cups water, celery, onion, soy sauce, onion powder, garlic powder and pepper to a boil in a pot over high heat. Reduce heat to medium and simmer 5 minutes. Stir in oats, mushrooms and flour, and cook 5 minutes more. Transfer to bowl, and chill.
Preheat oven to 350F. Coat baking sheet with cooking spray. Shape mixture into patties, and bake on prepared baking sheet for 15 minutes. Flip and bake for 10 minutes more. Cool.
Heat grill to medium-high. Place foil on grill, and coat with cooking spray. Grill burgers on foil for 7 minutes per side.

Green Bean and Corn Salsa Salad

2007-07-09T16:25:00.000-05:00

(reprinted from Vegetarian Times)

Fresh corn is so tender, there's usually no need to cook it before adding to salsas and salads. use fresh corn as soon after you buy it as possible--the longer it is off the stalk, the starchier and tougher it gets.

(serves 4)
1 lb green beans, trimmed
4 cups fresh corn kernels (about 4 ears)
1 medium red onion, thinly sliced (about 1 1/2 cups)
1/4 cup olive oil
1/3 cup chopped cilantro
2 Tbs lemon juice
1/2 jalapeno pepper, finely diced
1 Tbs lemon zest

Bring large pot of water to a boil. Cook beans for 5 mintues or until tender.
Drain, and refresh in ice water. When cool, chop beans.
Toss together beans, corn, onion, and oil in large bowl. Add cilantro, lemon juice, and jalapeno pepper. Sprinkle with lemon zest, and serve.

Orzo with Lemony Leek Sauce

2007-07-06T16:20:00.000-05:00

(reprinted from Vegetarian Times)

This pasta dish takes tender leeks out of the soup pot to use as a light pasta sauce. Because leeks can be gritty, slice them vertically first before chopping so that you can rinse between layers.

(serves 6)
6 medium leeks, white parts only, halved lenghtwise and chopped
2 Tbs lemon juice
2 Tbs Italian flat-leaf parsley
1 Tbs olive oil
16 oz orzo pasta
1/2 lb asparagus, sliced into 1/2-inch pieces
1/2 cup grated Parmesan cheese

Bring medium pot of salted water to a bol. Add leeks, and cook 10 minutes or until tender.
Drain, and puree in blender with lemon juice, parsley and oil. Set aside.
Cook pasta according to package directions. Add asparagus to pasta water during last 2 minutes of cooking.
Drain pasta and asparagus, and transfer to large bowl. Top with leek sauce and cheese. Season with salt and pepper, and serve.

Summer Fruit Soup

2007-07-03T15:59:00.001-05:00

(reprinted from Vegetarian Times)

Who says soup has to be for lunch or dinner? This delicious breakfast version is like a smoothie and a fruit cup in one. The soup tastes best fresh, so prepare the fruit ahead of time and chill overnight.

(serves 6)
3 cups nonfat vanilla yogurt
1 small ripe canteloupe, cubed and chilled (about 3 cups)
3 apricots, pitted, chopped and chilled
1 Tbs honey or maple syrup
1 tsp vanilla extract
2 cups cubed watermelon, chilled
2 peaches or nectarines, pitted, sliced and chilled
1/2 pint blueberries, chilled
1/2 pint blackberries or raspberries, chilled
grated nutmeg, for garnish

Place yogurt, canteloupe, apricots, honey and vanilla in blender, and puree until smooth.
Pour into individual soup bowls. Top with remaining fruit and nutmeg.
Serve immediately.

Fun Fruit Parfait

2007-06-18T18:44:00.000-05:00

My daughter suffers from multiple food allergies, including wheat, dairy, pork, beef, and nuts. As you can imagine, preparing meals or snacks for her can be challenging. Going out is even tougher.

I was overjoyed when I found this recipe! It's a crowd pleaser, for sure. You'll have 'em saying, "I can't believe it's vegan!"

1 12.3oz pkg extra-firm silken lite tofu
1 8oz pkg soy cream cheese
1/3 cup sugar
2 Tbs orange zest
1 tsp ground ginger
1/8 tsp ground cinnamon
2 oranges
2 cups dairy- and wheat-free chocolate cookies, chopped (Many chain grocers have an "allergy aisle" where you can find these. If not, there's always Whole Foods.)
1 pint of fresh strawberries, stemmed and sliced (about 2 cups)

Blend tofu, cream cheese, sugar, orange zest, ginger, and cinnamon in a food processor for 3 minutes, until smooth.
Peel oranges and remove the pith. Cut segments from between the membranes over a small bowl so you can catch the juice. Cut the segments in half and place them in the juice.
Sprinkle 2 Tbs of cookie pieces in each of 6 bowls. Top with tofu filling, strawberries and orange segments with juice. Sprinkle tops with remaining cookies and serve.

Tofu Cheesecake

2007-06-03T19:44:00.000-05:00

I wish I could take credit for this one...

One of my kids has severe food allergies and we're constantly on the lookout for recipes that are tasty enough for kid-consumption. This one's definitely a winner. The nice thing is that it's high in protein as a result of using tofu in place of cream cheese.

Taken from The Zen Monastery Cookbook

Cheesecake
1 graham cracker crust
1 pound firm tofu, drained
1/3 cup maple syrup (you can use pancake syrup, but it's not as good)
2Tbs lemon juice
1/2 tsp salt
1 tsp vanilla
2 Tbs cornstarch

Topping
1 cup fresh or frozen berries
1/2 cup plus 2 Tbs apple juice
3 Tbs maple syrup (you can use pancake syrup, but it's not as good)
1/8 tsp salt
1-1/2 Tbs cornstarch

For the cheesecake:

Preheat the oven to 350 degrees. Process the togu in a food processor or blender until it's very smooth. Add the remaining ingredients and process them until well mixed.
Spread the filling into the crust and bake for 30 minutes or until puffed and mostly set. It will set up considerably as it cools.

For the topping:

Combine berries, half-cup apple juice, syrup and salt in a pot and bring to a boil.
Stir together cornstarch and remaining 2 Tbs apple juice and stir this mixture into the fruit. Bring to a boil again and cook for one minute.
Pour over cooled cheesecake. Allow it to cool for a while, then chill for at least two hours, or overnight if possible.

I recommend eating this cheesecake within 3 days of making it, as the tofu will not retain the water and the crust will get soggy very quickly.

Banana Bread

2007-04-22T12:30:00.000-05:00

Here's another one of my favorite recipes from the Teenage Chef by Jonathan Jackson. I loved it as a kid and I still love it now! If you have some ripe bananas that are about to expire, you can put them to quick use by turning them into banana bread. This freezes very well for up to 6 months.

Makes 1 loaf
Prep time: 15 minutes (5 minutes if you have a mixer)
Cooking time: 60 minutes

1-1/2 cups flour
1/4 tsp baking soda
1 Tb baking powder
1/2 tsp salt
1/3 cup butter or margarine (soy margarine works well too), softened
2/3 cup sugar
2 eggs, well beaten
3 ripe eggs, mashed (if they're ripe enough, you may be able to just drop them into your mixer)

Preheat the over to 350 degrees F. Grease well an 8-1/2" loaf pan.

In one bown sift together the flour, baking soda, baking powder, and salt.

In another bowl or in your mixer, cream the butter and sugar until the mixture is light and fluffy. Add eggs and mix well.

Add the flour mixture alternately with the bananas, mixing after each addition until the batter is smooth.

Turn into the prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out dry.

Real Tomato Soup

2007-04-22T12:22:00.000-05:00

I dusted off one the cooking books that I absolutely LOVED when I was a kid. Teenage Chef by Jonathan Jackson is a great beginner's cookbook that gets kids involved in cooking. It's fun for the family to bond together and, come on, almost all kids love to play with food!

Serves 4
Prep time: 15 minutes
Cooking time: 1 hour

Ingredients:
5-1/2 cups of hot water
2 sprigs fresh parsley
4 Tbs butter or margarine
2 medium onions, sliced thin
2 carrots, sliced
1 Tb flour
8 large ripe tomatoes, cut into chunks
1 teaspoon salt
1/2 teaspoon pepper

Melt the butter or margarine in a large saucepan and add the onion and carrots.

Cook slowly over low heat until the onion becomes soft. Add the flour and blend well, using a wooden spoon.

Add the tomatoes and hot water. Add the parsley, salt and pepper. Bring the mixture to a boil and simmer, covered, for 45 minutes. Strain the soup to remove the tomato seeds.

Garlic Hash Browns

2007-04-22T10:34:00.000-05:00

Cooked correctly, the garlic flavor gives a smoothness to the flavor of the hash browns. There's just enough oil to make the potatoes are crispy on the outside, but soft on the inside. You also don't feel heavy after eating these. My wife and kids LOVE this recipe. This is a regular request!

Serves 2-3
Prep time: 10 minutes
Cooking time: 20-25 mintues

2 medium or large Russet potatoes, diced into 1/2-in. cubes
2 cloves garlic, minced (1 more if you love garlic like I do)
1/4 cup olive or vegetable oil (I prefer olive)
Salt (preferably Kosher salt)
Pepper (freshly ground, if possible)

Heat the oil over medium-low heat in a large skillet or wok.

When the oil starts to shimmer, add the garlic and let the garlic's natural oils release into the cooking oil for about 4-5 minutes. The garlic should just start to brown. If it browns in less time than that, the heat is too high and the garlic will get burned!

Once the garlic is ready, add the potatoes and increase the heat to medium-high. Toss the potatoes to coat with the garlic-infused oil. Continue to let them fry in the oil, stirring every 5 minutes. After each stir, add 1-2 pinches of salt and pepper. The potatoes are ready when they're a medium brown. They shouldn't stick together when you stir them.

Remove from heat onto a serving plate that has been lined with a paper towel of two. I'm not a fan of oily potatoes, so the paper towel serves to soak up a lot of the oil.

Bon apetit!

Black Bean & Toasted Garlic Pico de Gallo

2007-04-22T10:33:00.002-05:00

This recipe brings together some of the wonderful flavors of the Southwest. It's full of different tastes and textures that just work wonderfully together!

Serves 8
Prep time: 15 minutes
Marinating time: 2-3 hours

Ingredients:
1 can (15 oz) black beans, rinsed and drained
1-1/2 cups of sweet corn
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1-2 jalapenos, finely chopped (for milder pico de gallo, seed the jalapenos)
1 Tb minced garlic (toast the garlic for an added boost)
1/4 cup chopped cilantro leaves
1 clove garlic, pressed or minced
Juice of 1 lime

Mix all the ingredients in a medium-sized bowl. Cover and chill for several hours to combine the flavors.

Serve with tortilla chips.

Garlic Chili con Queso

2007-04-22T10:32:00.001-05:00

This recipe combines my love of garlic and my love of chile con queso. It's a great recipe to have for parties or if you like to fondue. I prefer to grate my own cheese, but if you're in a pinch or if you just prefer to take the easy route, buy the pre-grated packaged cheeses from your grocer's dairy section.

Serves 6-8
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients:
1 Tb olive oil
1 cup finely chopped white onion
6 cloves garlic, minced
1-2 jalapenos, finely chopped (for milder flavor, seed the jalapenos)
1-1/2 cups tomatoes, chopped
8oz Cheddar cheese, grated
8oz Monterey Jack cheese, grated
1 cup sour cream

Heat a saucepan over medium heat and add the oil. When the oil shimmers, add onion and garlic and saute until they are softened and clear, but not browning.

Add jalapenos and tomatoes. Turn the heat down to low and add grated Cheddar and Monterey Jack cheesees, stirring until melted. Add sour cream and stir well. Do not allow the mixture to boil. When it is warmed through, remove from heat and serve.

Roasted Garlic

2007-04-22T10:30:00.000-05:00

Here's a great basic roasted garlic recipe. Roasted garlic is a wonderful complement to any pasta dish! This is delicious on its own too!

Makes 1/4 cup
Prep time: 5 minutes
Cooking time: 25-40 minutes

Ingredients:
4 whole heads of garlic, preferably with big, firm cloves
2-3 Tbs olive oil

Preheat the oven to 350 degrees F

Line a baking dish with aluminum foil. Stand the garlic heads upright (root side down) in the baking dish, drizzle them with the olive oil, and bake them until tender, about 25-40 minutes, depending on the size of the cloves. Let them cool until the garlic can be handled, then separate the cloves and remove their papery skins.

Roasted garlic can be made ahead and stored in the fridge for up to a week.

Welcome

2007-04-22T10:25:00.000-05:00

Welcome to this not-so-iron chef blog. I grew up in a house where we loved to cook! I used to cook 2-3 meals per week when I was a kid, but really backed off as I got older. My wife loves to cook too, and quite frankly, I've been pretty lazy since she's got such a passion for cooking. I'll be posting some of my favorite recipes here and hopefully doing a little more cooking...I know Im rusty!