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Posts Tagged ‘Vegetarian Times’

by Sarah Steimer

This is only I think the third soup I've ever made - I'd much rather have something hearty like a chowder than some salty, brothy debacle.

  •  4 large or 5 small ears of corn, kernels removed and cobs reserved
  • 2 1/2 cups low-fat milk
  • 2 cloves garlic, peeled and crushed, plus 3 cloves minced
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 3 cups sliced leeks
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry sherry (I used dry red wine)
  • 12 ounces peeled sweet potatoes, cut into a medium dice
  • 1/2 pound green beans, cut into 1/2 inch pieces
  • 2 tablespoons fresh cilantro

Combine kernels, milk and crushed garlic in a saucepan. Run the back of a knife down the cobs to release milk and pulp into the saucepan, then add as many cobs as will fit in the pan. Bring to a boil. Remove the pan from heat and let steep.

I made the full recipe and wound up with waaay too much chowder on my hands. Either make sure you have people to share this with or cut the recipe down.

Heat butter and 1 tablespoon oil in a Dutch oven over medium-low heat (I’m sure a good, sturdy pot with a tight-fitting lid would work well, too). Add the leeks, cover and cook for 15 minutes, stirring occassionally. Add minced garlic and

paprika, cook for 30 seconds. Stir in sherry (or wine), cook 30 seconds. Add 4 cups water, remove pot from heat.

Heat 1 tablespoon oil in skillet over medium-high heat. Add sweet potatoes and saute for 8 minutes, or until browned; transfer to the Dutch oven.  Add remaining 1 tablespoon oil to same skillet, add gren beans and saute for about 3 minutes. Transfer beans to plate.

Bring mixture in Dutch oven to a boil, reduce heat to medium0low and simmer for 5 minutes. Add green beans and cook for 4 minutes m ore.

Discard corn cobs from the milk mixture and stir the mixture, along with 1 tablespoon cilantro, into the Dutch oven. Season with salt and pepper, garnish with remaining cilantro.

Serves about six.

Recipe: Vegetarian Times

Photos: Sarah Steimer

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by Sarah Steimer

This was basically a quick way to make cucumbers taste like pickles.

  • 2 tablespoons butter
  • 2 English cucumbers or 3 garden cucumbers, halved seeded and cut into 2- x 1/2-inch strips (4 cups)
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/4 cup chives
  • 2 teaspoons tarragon
  • 1 teaspoon dill
  • 1 teaspoon lemon zest
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Melt butter in a saucepan over medium heat. Cook until it begins to brown.

Toss cucumbers in a 13-by-9-inch baking dish with 1 tablespoon of the butter, salt and sugar. Bake for 25 minutes at 375 degrees.

Add chives, tarragon, dill and lemon zest to the cucumbers and toss. Stir together the breadcrumbs, cheese and remaining butter in a bowl, then sprinkle over cucumbers.

Place under the broiler for 2 minutes, or until the crumbs are golden brown.

Serves about six, as a side dish.

Recipe from: Vegetarian Times

Photo: Sarah Steimer

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by Sarah Steimer

It's amazing how throwing oats on the top of a muffin makes it almost coffee shop-esque. We've learned your tricks, all right.

I am constantly on the lookout for good, healthy breakfast options. I start work very early in the morning and eat breakfast at my desk. This literally may be just what I was looking for. Too bad Bill enjoyed them a lot, too.

ALSO – do not be afraid of this recipe because it doesn’t use “all-purpose flour.” I went to Whole Foods and got just the amount of these flours I needed – for cheap because they offer them in bulk. Find a store that offers bulk products, or look up substitutions!

  • 2 cups shredded zucchini – green or yellow
  • 2 cups sugar
  • 1/4 cup soy flour
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 3 cups flour (I used half spelt and half whole wheat pastry flour, as per the original recipe)
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 tsp salt
  • 1/3 cup flax seeds (optional)
  • oatmeal and slivered almonds for the top (optional)

Place shredded squash in a colander to drain while you prep the other ingredients. Just before using, squeeze out any excess moisture.

In a large bowl, mix drained squash, sugar, soy flour, canola oil, applesauce and vanilla until moistened. Add other flour and other dry ingredients and mix until just blended. Fold in flax seed.

Fill sprayed/greased muffin tins 2/3 full with batter. Top with the almonds, oatmeal and additional flax, if you so please. Bake at 350 degrees for 18 to 24 minutes, or until knife inserted in center comes out clean.

Makes 18-20 muffins.

Recipe adapted from: The Urban Vegan

Photo: Sarah Steimer

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by Sarah Steimer

I'm sure the editors of Vegetarian Times love that I un-veg their recipes.

  • olive oil
  • 8 ounces angel hair pasta, broken into pieces
  • 1 1/2 cups chopped onion
  • 1/2 pound pork chorizo (Vegetarian Times calls for soy chorizo)
  • 1 red bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon paprika
  • 8-ounce can of tomato sauce
  • 2 cups vegetable broth
  • 8 ounces asparagus, trimmed and cut into 2-inch pieces

Cook chorizo (if you chose the pork option) and set aside. Heat olive oil in a pan. Add pasta (yes, uncooked) and cook for three to four minutes or until lightly browned and opaque. Transfer to a paper towel and drain.

Add more oil to the pan and add onion. Cook until soft and stir in the pepper, chorizo, parsley, garlic and paprika. Cook for about five to seven minutes. Stir in tomato sauce, pasta, broth and 1/2 cup of water. Cover and simmer for about five minutes, stirring frequently. Add asparagus and cover, simmering for an additional three minutes.

Place the mixture under the broiler for about three to four minutes, or until the top of the pasta is crisp — Note: If your pan is not oven safe, make sure you transfer the mixture to a container that is.

Serve with a sprinkling of parsley. Makes about four servings.

Recipe adapted from: Vegetarian Times (June 2011)

Photo: Sarah Steimer

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