Veggie Casserole w/ Tofu Topping

VEGAN! For the record, mine never looks like this, but there's hope that it could. Enjoy!



For vegetables

• 2 tablespoons olive oil
• 2 medium onions, halved lengthwise and thinly sliced lengthwise
• 1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
• 1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
• 1/2 lb carrots, cut into 1/4-inch-thick matchsticks
• 1/2 cup water
• 2 tablespoons soy sauce
• 1/2 teaspoon salt

For topping

• 1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
• 7 oz firm tofu
• 1 oz finely grated Parmigiano-Reggiano(1/2 cup)
• 1/3 cup olive oil
• 2 teaspoons dried basil, crumbled
• 1 1/2 teaspoons dried oregano, crumbled
• 1 teaspoon paprika
• 1 garlic clove, chopped
• 1/4 teaspoon salt

Sauté vegetables:
Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Make topping:
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

Snickerdoodles

Snickerdoodles

Easy to make, still smells like Christmas and for extra flavor include 1/4 tsp. of vanilla, almond, or cinnamon.

Ingredients:
1C soft shortening (margarine)
1 1/2C granulated sugar
2 eggs
2 3/4C flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt


Directions:
Combine shortening, sugar and eggs. Sift together and stir in flour, cream of tartar, baking soda and salt.

Chill dough for about 20 mins. Preheat oven to 400. Roll dough into balls the size of small walnuts. Roll into mixture of 2 Tblsp. of sugar and 2 Tblsp. cinnamon.

Place about 2 inches apart on ungreased baking sheet. Place in preheated oven for about 8-10 mins. or until golden brown.

Parmesan Mushroom Risotto

Parmesan Mushroom Risotto

Yes, another pain in the arse, take your sweet time recipe, but it is totally worth it. Since I don't like greenie veggies in my risotto, this is my alternative to Mel's. I like to use a ton of different kinds of mushrooms, and it is really to taste. It takes awhile, so this is a dish to prepare if you are trying to impress someone or you like to calm down you nerves with cooking (eh hem, me). What I love most about risotto is how fascinating it is that such a small little granule can absorb so much liquid. It fills with flavor and becomes creamy and melts in your mouth from something so simplistic. Quite a romantic dish.


Ingredients:
1/2 lb of wild mushrooms (shiitaki, cremini, or whatever you fancy/can afford), dried. You can find these on the side of the fresh veggies side. Make sure you get the dried out kind b/c the broth left over works amazingly well
1/2-1 lb. fresh mushrooms, chopped
1 leek (optional)
1 sweet, white onion
1 Tblsp. minced garlic, or 3 cloves
2 Tblsp. butter (optional)
2 Tblsp. olive oil
1C chicken or veggie broth
1C white wine or sherry wine, whatever is available
1C arborio (aka risotto) rice
1-1/2C grated, fresh Parmesan cheese
1T chopped, fresh basil (for garnish)
*truffle oil, if you happen to have it in the spice rack, but its expensive so don't worry if you don't


Directions:
Reconstitute the dried mushrooms (aka put them in lukewarm 4C water & 1/2C sherry to absorb for about 1-2 hrs or follow directions on the package), then drain. Set aside broth.

Heat oil in largest skillet/saucepan you have. Dice onions and leeks, and sautée until translucent. Add garlic to brown for a min or so. Add reconstituted mushrooms, and fresh mushrooms, until tender. Salt & pepper, to taste. Take out veggies with slotted spoon and set aside, leaving oil and drippings in pan (if it looks a bit dry, add some more oil and let heat).

Bring heat to med-low and melt butter if you so desire but not necessary. Add rice, stirring continuously to keep it from browning, until it turns translucent (about 7-10 mins). Warm the wine on low in a separate pot. Simmer the broth to be used (should be about 4-5C of broth from the mushrooms, but if you don't have enough, substitute chicken or veggie broth) in yet another pot. Your pot count should be 3!

Stir in the set-aside veggies in with the rice in the large saucepan. Stir in 1/2C of the warmed wine until completely absorbed. It must be warmed to keep from "shocking" the rice, or it will begin to flake, taking a bit away from the romanticism, not to metion the taste.

Once absorbed, begin to ladle 1/4C of the broth at a time, stirring occasionally. Once it begins to look all absorbed, ladle in more until you are out of liquid (it should equal about 5C of liquid). This process takes quite awhile with the ladling and stirring and waiting for absorption, so don't feel like you are doing it wrong, it supposed to be a bit creamy, liquid-y, and take awhile. If you still aren't sure, keep tasting the rice grains, it should taste al dente, and not hard.

When most of the broth is absorbed (during the last ladle), add in 1Tblsp. butter if desired, or a few Tblsp. of cream, Parmesan, and salt and pepper to taste. Take off the heat. Add the basil as a garnish on top or mix in.

This would be a good pairing with basic chicken in white wine, or sauteed chicken strips can be mixed in for a more filling meal.

Enjoy!

Kitchy Kitchen Appliances Defunked!

So, I am a product junkie, but since my guilt-ridden move to greening, I can no longer buy bath and body products when I don't need them or without looking up and down at the ingredients. Any normal person, would just make the transition, but since I am a tad OCD, I needed my obsession to seep into another aspect of my life, and so it has - into cooking. I longingly glance in the windows of William Sonoma and Crate and Barrel for a peek at their pricey shelves of decadent kitchen appliance, and watch hours longer than I will admit of QVC ads selling numerous chopping, whipping, blending, heating devices I may or may not be able to live without. Yet, the whole poor, loan-laden student lifestyle leaves very little budget wiggle room for such items, however I constantly find myself wondering if I had the ability, which items would I absolutely need. So I have started to gather a list of the needs vs. the need nots. Thanks to the help of my mother, Heather, and law school's lack of entertainment leaving me with plenty of time to search reviews on such items, I have come up with some reviews. Please let me know if there are things you cannot live without, and things you certainly can and merely sit in the corner being un-used.


Must Haves:
- French Press
- Cuisinart Mixer
- Cuisinart Blender
- Crock pot
- Krups bean grinder
- Stainless steel mixing bowls
- Copper mixing bowl
- Silpat Cookie liner
- Roasting Pan
- One set of intricate bread loaves
- Cooling rack
- Japanese Rice Cooker
- Silicone Spatula or Spoonula


No Needs:
- The Magic Bullet
- GT Express 101
- Burr Grinder
- Pizza Stone
- Cookie Press

JC's Potato Leek Soup

Potato Leek Soup

OK, I will admit it, I took this straight from Julie/Julia, which took it straight from Frenchie, Foodie, Julia Child's Master the Art of French Cooking, so this is kind of a Kevin Bacon dish, but the end result is amazing. I am embarrassed to have been so influenced by the media version of cooking, but I will give my quick review - Book: annoyingly obvious, Movie: fabulous. However, Julie Powell's description of this dish is spot on (and completely unlike any other part of the book). It's easy, takes awhile, but its so good for something so simple. I never really have the urge to make soup, nor have I ever tried because soup is an "and..." type of dish. Let me explain: Anytime you mention soup as a meal, especially for dinner, the inevitable next question is, soup and...? Its always soup and salad or soup and sandwich, so if you are going to fuss with cooking why bother making something when you are going to have to make something with it?! Exception: tomato soup, which is pure comfort food. But this is going to soon take over tomato's coveted position. Its sweet, filling, and gives a sense of accomplishment (though, I might just feel that way because I accomplished it in stark contrast to all of copyright law). Its also so good because it took me a moment to even remember what a leek was, not to mention I doubt I had ever had one before, but turns out its just a more mild version of celery (which is good because I hate celery). So here it is: The original recipe with a few tweaks (as always).


Ingredients:
3-4 cups of diced peeled potatoes (1 lb.)
3 cups thinly sliced leeks, including the tender greens (cut all the way until the real greeny part and it starts looking like a stalk instead of a meaty vegetable)
2 quarts water
1 Tablespoon salt
3 Tblsp. butter
dash of cream (optional)

Directions:
Peel potatoes and chop. Slice leeks. Salt and boil water in 3-4 Qt. saucepan.

Simmer vegetables, salt, and water together, partially covered for 40-50 minutes. Mash the vegetables into the soup with a fork or pass through a food mill. I neither had the patience for the fork or possessed a food mill so, I just mushed them back and forth with a slotted pancake-flipper, but to each his/her own.

Julia does not like the texture of soup pureed in a blender, and I have to agree. It should look like the picture. Adjust salt and pepper. When ready to serve, bring soup back to simmering. Then off the heat, stir in the cream or butter and top with ground pepper. Serve with warmed French Bread. Makes 2 quarts of soup for 6-8 servings.

Barefooted Lasagna

Barefooted Lasagna

I've done it! 3rd time really is a charm! After many failed experiments with the lasagna (HWSNBNITB has stated many a time how he preferred Stoffers, which of course broke my heart a little bit, causing me to go into a frenzy to find the perfect recipe). This is adopted from The Barefoot Contessa's recipe, takes about an hr., and produces a tangy, sweet and reheatably delicious result. Again, this is of course to taste, so tomato people- use 2/3 of the ricotta mixture and double the ingredients for the tomato sauce, and you will have enough leftover for spaghetti later in the week. Cheesy/Creamy people-keep the cheese the same and the tomato the same. Warning: this is a super rich dish. I like to pair this with a sweetish white (my favorite right now is Crystalis Sarah's Patio White - its amazing!) and for veggies, crunchy califlower is a nice addition.

Ingredients:
2 tablespoons olive oil
1 cup chopped onion (1 onion)
1 pck of button mushrooms or whatever mushrooms you relate best to
2 garlic cloves, minced
1/2 pound sweet Italian sausage
1 lb. ground turkey (or soy crumbles if you wish)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1 Tblsp. oregano leaves
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 Tblsp. red pepper flakes
1 tsp. chili powder
1 tsp. paprika
1 pound lasagna noodles (use the no bake ones, they are waaaay easier)
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled OR chive & garlic cheese spread OR feta
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
1 pkg shredded mozzarella

*Again, tomato stuff should be doubled and cheese should be halved for tomato-people
*If you want to make it veggie: Use soy crumbles and morning star sausage instead and include bell peppers, spinach, etc. to taste
*Spices are to taste and can be altered based on your taste and spice rack amenities

Directions:

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Then add the mushrooms until cooked for a min or two. Add the tomatoes, tomato paste, basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper, pepper flakes, and any other spices you see fit. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Preheat the oven to 400 degrees F.

If using baking noodles, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. *Skip step if using no-bake.

In a medium bowl, combine the ricotta, goat cheese/garlic spread cheese, 1 cup of Parmesan, the egg, some chopped basil to flavor, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan and a little shredded mozzarella. Bake for 45 minutes, until the sauce is bubbling.

Let cool for 5-1o mins, while cooking the cauliflower or your chosen veggie for the evening.

Makes a pretty large pan, so invite some friends, drink some wine, and enjoy!

Whoohoo!

Organic Caramel Popcorn

The All Organic Recipe for Perfect Organic Caramel Popcorn!!!

I've done it ladies! Whilst ignoring the large amounts of reading that has slowly been piling up over the weekend, I have focused my energy on a new feet: I have officially found the perfect recipe for organic caramel popcorn. Now, I know there is organic corn syrup out there, but I just plain
don't trust it! The corn industry scares me with their popsicle ads. So, I have developed my own recipe for caramel corn without the use of it. I must admit the measurements might be off a little (mainly because I made it up as I went along).


I will also give the instructions for the perfect way to make popcorn because again I am distrusting of the microwave popcorn industry also. Basically, I am 3 steps away from living in my own farm house right outside of a no-name town next to the unibomber, but at least I will be eating well and plan to outlive everyone. I literally did not have a single unpopped kernel using this method!

The Perfect Way to Make Popcorn:

Ingredients:
1/3 cup unpopped popcorn kernels
3 Tblsp. popcorn oil (or olive/grapeseed oil if you wish)
1 tsp. salt
*1-2Tblsp. butter to taste
*Big-ass NONSTICK pot (I use the same pot for the caramel. MIne is 8 1/2 Quarts)

Directions: (taken from Simplyrecipes.com)
Heat the oil in a 3-quart saucepan on medium high heat.

Put 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping all at once. Once the popping starts, gently shake the pot by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Salt to taste.

and now....

Organic Caramel Popcorn
*There are two versions. The first allows for chewy, hot off the stove caramel corn, and the other is akind to firmer, crispy caramel corn much like cracker jack, so use the oven if you like crispy, leave it alone for softer corn. The crispy tends to be a little grainer, so if you don't distrust the corn industry, go ahead and substitute corn syrup for the honey and agave.

Ingredients:
4-5 quarts popped popcorn (a double batch of the above popcorn recipe, unsalted, unbuttered)
2C firmly packed organic brown sugar (light or dark is your choice)
1C (2 sticks) unsalted butter (could probably reduce to 1 1/2 sticks)
3T organic molasses
1T organic honey
1 Tbsp organic agave nectar (*or double honey amount)
1 tsp. salt
1/2 tsp. baking soda
*Almonds or peanuts if you wish

Directions:

Heat oven to 225 degrees if using oven method.

Combine brown sugar, butter, molasses, honey, agave nectar and salt in a thick-bottomed, pot (aha, big ass pot). Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Continue cooking, stirring occasionally, until thermometer reaches 250°F or if you don't have one, use a small amount of mixture dropped in ice water until it forms a hard ball (about 12 to 14 minutes). Remove from heat; stir in baking soda. The caramel will foam up a little and turn a lighter color when you add the baking soda.

Pour the popcorn into the pot along with the add-ins if you want them. Using a wooden spoon, stir until all popcorn is coated. Place in oven for 10 minutes. Remove from oven, stir to more evenly coat the popcorn with the caramel sauce. Return to oven. Continue cooking for 10-15 minutes. Remove from oven. Immediately spread caramel corn out onto waxed paper. Let cool completely. Break into bite-sized pieces. Store in tightly covered container.

Makes about 5 quarts.

Enjoy! Pair with a good, sweet white wine and romantic comedy for the perfect night in, Carly-style.

Almond-Stuffed Chicken

Almond-Stuffed Chicken with Salted Green Beans & Couscous

I must admit two things: One, I stole this from Cooking Light and its awesome because you can make it in under 30 mins, and two, I did not know how to solve the problem of not knowing weather the chicken was done on the inside. The cheesy goodness makes it hard for the chicken to warm on the inside and due to the fact that my lovely boyfriend doesn't quite get the fact that ecen though I said, "cut the chicken in half," does not actually mean cut the entire chicken in half but merely enough to stuff it (honest mistake), I ended up just baking both sides and stuffing the cheesy goodness in after cooking it in the pan. If you find a better way, please feel free to comment. All in all, I thought it was awesome, creamy, but still tasty, which says a lot from an anti-creamy person.

Ingredients:
1/3C light garlic-and-herbs spreadable cheese (I swear, it exists. You can also use Boursin)
1/4C slivered almonds, toasted and coarsely chopped
1 handful of fresh basil, chopped
4 boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. butter
1/2 tsp. paprika
1/2 Tblsp. parmesan (optional)

Ingredients for sides:
box of Mediterranean couscous
1/2 lb. green beans, cut ends
salt to taste

Directions:
Toast Almonds in skillet without oil. Combine spreadable cheese,
3/4 of the almonds, basil in a small bowl. Set aside.

Cut horizontal slit in chicken to form a pocket. DO NOT cut all the way through. He who shall not be named in this blog ("HWSNBNITB," I will only use this when he does something less than stellar), took my directions a bit too literally and thus we ended up having to sew chicken breast halves back together with toothpicks, not the prettiest end to the chicken. I'm not sure how to cook the chicken all the way through with the cheese in the middle so you might want to broil the chicken on low for a few mins before placing it in the skillet, but that's really for the next set. Stuff chicken pocket with the cheese mixture. Salt, Pepper, and paprika both sides of the chicken.

Heat butter (or oil for a healthier option) in a nonstick skillet over medium heat. Add chicken to pan. Again, not sure how to solve the issue of cooking the chicken thoroughly on both sides enough to cook the middle because of the cheese mixture inside. If you solve this issue, leave a comment on the post. I ended up separating the halved until cooked then stuffing the mixture back in before taking it off the heat, but not the prettiest outcome.

Cook couscous according to the package and set aside.

Boil salted water, then cook green beans for 2-3 mins. Once chicken is done, throw the green beans in the hot skillet with some salt and toss in the pan. This keeps them crispy.

Place chicken on plate covering with parmasean if you wish. Then place couscous and green beans on the plate, covering everything with remaining almond slices and basil to decorate.

One Pot, One Pan, Balsamic Chicken

One Pot, One Pan Balsamic Chicken with Baby Spinach and Couscous


This is probably one of the fastest "real" meals you could possibly make. Seriously, it can be done in about 15-20 mins and is super easy. Also, it only takes up one pot and one pan. You cook the couscous in a separate pot, and everything else gets cooked in a large skillet, so very little cleanup. I took/stole this from a recipe book called, "The Food You Crave" and it contains less than 500 calories, leaving you plenty of calories left over for wine :) I would serve with Merlot or Cab Sav.

Ingredients:
olive oil (enough to heat up in the pan, about 3 Tablespoons)
2-4 chicken breasts, pounded and thin enough to brown on both sides
1/4 teaspoon of salt, and more for taste
1/4 teaspoon of ground black pepper and more for taste
Tablespoon of minced garlic (or for the true foodie, 3 cloves minced)
8 cups of baby spinach (or roughly one package)
2 Tablespoons of balsamic vinegar
1/4 teaspoon of sugar
1/2 cup low-sodium chicken broth
1 cup canned chopped tomatoes (I like the ones with garlic, oregano already added)
1 package of whole wheat couscous (I like the Mediterranean olive oil option), about 2 cups cooked
*leftover red wine or whatever you plan on drinking that night (optional)
*a few teaspoons of flour (optional for thickness)

Directions:

1. Heat olive oil in large skillet at med. heat. Season the chicken with pepper and salt (and some cayenne or paprika if its around). Add to the pan and brown on both sides or else have a pretty boy do it for you :P (about 6 mins). When finished put on plate and cover with tin foil to keep warm
2. Put 1 Tablespoon of olive oil back in pan and throw in the garlic to brown (about 1 min). After garlic is browned, throw in the baby spinach and cook until slightly wilted (about 1-2 mins), but be careful because if it wilts too much it will be soggy. Season with salt and pepper, put in bowl and set aside.
3. Make the couscous from the package in a separate pot.
4. Add the vinegar, broth, and tomatoes to the pan and stir making sure to get the bits of flavor off the bottom. Add in the sugar (it cuts the acidity of the tomatoes and vinegar, but if you liek it acidy, then no sugar for you!). Let bubble a min or two, then bring down to a simmer while occasionally stirring. Let the sauce thicken for a bit, about 5 mins. If it is too runny for you, throw in some flour until desired thickness is reached.
5. Put 1/2-1 cup of couscous on bottom of plate, cover with some spinach, then top with the chicken. Spoon the sauce over the whole thing and ta da, dinner!

No soundtrack for tonight, but if I could have chosen it would have been Better than Ezra for sure!

Pumpkin Cranberry Bread

This is one of those recipes my mother would kill me if she found out I shared. I don't know why, but there are only a handful of recipes my mother has deemed "not shareable," yet luckily for you, I don't ever abide by this rule. This is one of those, the weather is cool, its almost thanksgiving/the holiday season, and I need to start making things to bring as treats to various work/school functions. Its simple, you can make a ton of loaves at once, and if you get one of those intricate loaf pans with the ivy and holly over it, everyone will be amazed at your baking capabilities.

Ingredients:
2 1/4 cups of all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon of pumpkin pie spice (OR 1/2 nutmeg, 2 1/2 teaspoon cinnamon)
2 eggs, lightly beaten
2 cups sugar
1/2 cup veggie oil (my mother uses Mazola right blend, but I have no idea what this consists of, nor where to get it, but if you see it, get it)
1 cup solid pack pumpkin (DO NOT use pumpkin pie filling. Its not the same). You can also make your own from scratch by cooking the pumpkin meat in the over on a low heat, then putting it in the food processor, but its very time consuming.
1 cup fresh cranberries, chopped (by a machine, don't chop yourself, its exhausting and unnecessary)
powdered sugar (optional)
*intricately laced bread loaves (also optional)

Directions: (preheating at 350)
1. In a large mixing bowl, mix flour baking soda, salt & spice (until everything's nice...hehehe). Set aside.
2. In a small mixing bowl, mix eggs, sugar, oil, and pumpkin
3. Make a well (that's right, a volcano crater, if you will) in the flour mix & pour wet ingredients into well. Stir until dry ingredients are moistened.
4. Fold in the cranberries
5. Spoon batter in 2 greased & floured loaf pans (or one bunt pan)
6. Bake in preheated over at 350 for 50-60 mins, or as my mother calls it, "its toothpick clean." For those unaware, if you slide a knife or toothpick in the center of the bread it should come out clean, if not, it isn't done yet)
7. Let cool for 10 mins before taking out of the pan, BUT when it is still warm so it can slide out easily.
8. Sift powdered sugar over the top, and viola!