Tuesday, March 28, 2006

Florentine meatballs

from Rachel Ray's 365: No Repeats

I made the meatballs part of this recipe and they were really good. I decided against the sauce, really because I was just too lazy last night to do that part. I'll include the recipe for it anyway, but it's perfectly good (and probably better for you) without the cheesy sauce.

1 10-oz box frozen spinach, defrosted
2 packages ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, minced
1 large egg
1 3/4 c. milk
3/4 c. bread crumbs
1/2 c. Parm cheese
coarse salt and pepper
Extra virgin olive oil
2 Tbsp. butter
2 Tbsp. flour
1 c. chicken stock
1 10-oz back shredded provolone cheese
1/2 tsp. nutmeg

Preheat oven to 400.
Wring the defrosted spinach dry in a clean towel, place the turkey in a large bowl and make a well in the center. Add the spinach, all but 3 Tbsp. onion, garlic, egg, about 1/4 c. milk, bread crumbs, Parm cheese, salt and pepper. Form into 12 balls and drizzle with olive oil. Bake in oven for 20 minutes.
While the meatballs are baking, heat drizzle of olive oil and butter in a saucepan over medium heat. When butter melts, add onions and cook for 2 minutes. Whisk in the flour and cook for 1 minute, then whisk in remaining milk and the cup of stock. Bring to a boil, then add shredded cheese. Season with salt, pepper and nutmeg.

Monday, March 20, 2006

Irish Potato Soup

This is from care2.com - they send an email once every few weeks with great veggie recipes. This one is EASY and GOOOOOOD.

1 stick (1/2 cup) unsalted butter
1 medium onion, thinly sliced
3 leeks, white and pale green parts only, rinsed well and thinly sliced
3 large potatoes, scrubbed and thinly sliced
2 cups chopped kale, parsley, spinach, or turnip greens--or a combination
6 cups good-quality vegetable broth
Salt and freshly-ground black pepper, to taste

Optional toppings:
Chopped fresh chives or scallions
Shredded sharp Irish cheddar cheese

1. In a heavy-bottomed soup pot over low heat, melt the butter and add onion and leeks. Cover pot and allow vegetables to “sweat” for 20 minutes.
2. Add potato, stirring to mix, then cover again and cook 15 minutes. Stir in broth and salt and pepper to taste, and bring mixture to a boil, then reduce heat and simmer soup 20 minutes, or until potato is just tender. Add greens and continue cooking 10 minutes, or until they are well wilted.
3. Process soup in batches in a blender or food processor, or with a hand-held immersion blender. Return to soup pot and reheat.
4. Serve hot with optional toppings, if desired.
Serves 4 to 6.

Wednesday, March 15, 2006

Hot Onions

As I was tucking Lizzie in bed tonight, she said that in Reading group today it smelled like hot onions. I asked her why and she said "because someone had gas and it smelled like hot onions". Can anyone tell me what that might smell like??? I can't even begin to imagine...

Sunday, March 12, 2006

Apple-oat muffins

from Vegetarian Times

2 c. peeled, finely diced apples
1 1/2 c. flour
1 c. quick-cooking oats
2/3 c. firmly packed brown sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
8 oz. plain low-fat yogurt
1/4 c. low fat milk
2 Tbsp. vegetable oil
1 tsp vanilla extract
1 large egg

Preheat oven to 400. Coat 12 standard muffing pans cups with cooking spray.
Place diced apple on a paper towl to drain. Pat dry. Combine flour, oats, sugar, soda, salt, powder and cinnamon in a large bowl. Combine yogurt, milk, egg and oil in a small bowl and stir to blend. Make well in the center of the flower mixture, add milk mixture and stir to until moist. Mix in apple.
Divide batter evenly among cups. Bake 20 minutes or until muffins spring back when pressed lightly in the center. Remove from pan and cool on wire rack.

Apple meusli bread

from Grazing by Julie Van Rosendall

1 1/2 c. flour
1 1/2 c. whole wheat flour
3/4 c. sugar
1 Tbsp. baking powder
1/2 tsp salt
1 1/2 c. milk
1/4 c. canola oil or melted butter
1 large egg
1 grated apple, peeled or unpeeled (I left the peel on and didn't even notice it. more fiber)
1/2 c. dried fruit, such as raisins, cranberries and apricots (this didn't seem like enough fruit, next time I will use more like 3/4 cup)
1/2 c. coarsely chopped nuts (pecans, walnuts, almods, hazelnuts)
1 Tbsp. oats

Preheat oven to 350. In a large bowl, combine flours, sugar, baking powder and salt. In a small bowl, whisk oil, milk and egg.
Make a well in the dry ingredients and add the milk mixture along with the apple. Stir a few strokes, then add dried fruit and nuts and stir until just combined.
Spread into a greased 9" x 5" loaf pan, and sprinkle oats on top. Bake for one hour, until golden and the loaf is springy to the touch. Cool in the pan on a wire rack.

Can be altered:
Replace the dried fruit with fresh or frozen berries and add the grated zest of a lemon.
or
Omit the apple and the dried fruit and increase the nuts to 1 c.

Monday, March 06, 2006

Barley-Bean-Vegetable Soup

This makes a really stick-to-your-ribs, stew-like soup. I wasn't sure if I liked the starchiness of it at first, from cooking the beans in the soup all day, but it definitely grew on me.


1 cup dried multibean mix or Great Northern beans, picked over and rinsed
6 cups water
1 (14-ounce) can whole tomatoes, with juice
3 cloves garlic, smashed
2 ribs celery, chopped
2 medium carrots, chopped
1/2 medium onion, chopped
1/2 cup pearl barley
1 bay leaf
1 1/2 tablespoons kosher salt, plus additional for seasoning
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, optional
3 cups cleaned baby spinach leaves (about 3 ounces)
1 cup freshly grated Parmesan
1 tablespoon balsamic vinegar
Extra-virgin olive oil

Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tablespoons salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on LOW until the beans are quite tender and the soup is thick, about 8 hours.
Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste.
Ladle the soup into warmed bowls and drizzle each serving with olive oil.

* I don't like mushrooms, so I left those out, but I used beef broth instead of plain water to make up for the missing flavor from the mushrooms. Also, I used parmesan from a jar instead of freshly grated parmesan, and it was definitely fine, but I think fresh parmesan would add a really nice nutty flavor that you just don't get from the generic canned stuff.

moroccan chicken with chickpeas and cumin (crockpot)

From Not Your Mother's Slow Cooker Cookbook. This is cooking as I speak, so I can't vouch for it yet, but it smells really good...

2 16-oz. cans of chickpeas, rinsed and drained
1 15-oz. can of whole plum tomatoes, drained and cut into 1-inch cubes (I just used diced)
1 large red bell pepper, seeded and cut into 1-inch squares
1 medium red onion, chopped
1/4 cup golden raisins
2 T tomato paste (I don't have any, so I just used juice from the tomatoes)
2 T water
1 1/2 t cumin
pinch of paprika
4 boneless chicken thighs, cut into 1-inch cubes (I used breasts)
2 T creamy peanut, almond or cashew butter

Put all ingredients except nut butter into slow cooker and stir well. Scatter chicken on top (I mixed it in). Cover and cook on low for 6 to 7 hours until chicken is tender and cooked through.

Stir in nut butter. Serve hot over couscous, topped with cilantro.