Spicy Grilled Eggplant Risoni Bake

Spicy Grilled Eggplant Risoni Bake

http://www.veggienumnum.com/2012/06/spicy-grilled-eggplant-risoni-bake/

Preparation time: 55mins
Serves 4-6
    •    1 large celery stick, finely diced
    •    1 large carrot, finely diced
    •    2 garlic cloves, minced
    •    1½ cups risoni
    •    3½ cups vegetable stock
    •    3 cups passata
    •    2 tbs tomato paste
    •    1 bay leaf
    •    1/3 cup kalamata olives, pitted and squashed (optional)
    •    3-4 Lebanese eggplants, halved lengthways
    •    2 tbs olive oil
    •    ½-1 tsp harissa paste (optional)
    •    4-5 whole cherry tomatoes
    •    a few slices of red onion
    •    sprigs of fresh oregano

Preheat the oven to 180°C/356°F
Fry the diced celery and carrot in a little olive oil over a medium heat until softened. Add the garlic and fry for a minute more.
Add the risoni, stock, passata, tomato paste and bay leaf. Increase heat and bring to a gentle simmer. Allow to cook for about 5 minutes, stirring frequently.
Meanwhile combine the olive oil and harissa in a small bowl. Brush the cut side of the eggplant with the harissa and olive oil mixture.
Heat a small amount of oil in a grill pan, barbeque or frying pan. Place the eggplant on the grill cut side down and brush with remaining harissa and olive oil mixture. Grill eggplant over a medium/high heat until golden then turn and repeat on the other side. Remove from the grill and set aside.
Remove the bay leaf and transfer the risoni mixture into a large casserole dish (there should still be a reasonable amount of liquid at this stage). Top with slices of grilled eggplant, tuck in the whole cherry tomatoes and scatter over the slices of onion and sprigs of oregano. Drizzle with olive oil and bake in the pre-heated oven for 30-40 minutes until all the liquid is absorbed and vegetables nicely roasted.

Enjoy as a lovely warming family meal with crusty bread.

Mujadarah

Mujadarah (Rice, Lentil, and Caramelized Onion Pilaf)
Serves 4 as a one dish meal
Vegetarian, vegan (if you use oil or margarine instead of butter), and gluten free
Prep time: 20 minutes
Cook time: 1 hour

• 3 pounds white onions, sliced moderately thin
• 2 T. butter
• 2 T. vegetable oil
• 1/2 cup white wine or vermouth (optional)
• 1.5 c brown or green lentils (not red lentils or french lentils!)
• 2 c. long grain white or brown rice (I prefer the brown for a bit more character)
• 1/4 t. ground cinammon
• 1/4 t. ground cumin
• salt and pepper
• flat leaf parsley for serving

Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions. Set heat on medium-low and stir occasionally until very soft, about 45 minutes. Turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more. Deglaze pan with white wine or vermouth (or water) and stir into the onions to get more flavor. See “caramelized onions” in Joy of Cooking for a more thorough description of the process. If pressed for time you can do a higher heat version of this but the results won’t be as tasty.

Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don’t want them still crunchy , but you definitely want to retain their shape. We aren’t making lentil soup here. Some folks cook the rice and lentils together but I don’t think that gives you enough control over the texture.

When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.

To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.

 http://herbivoracious.com/2007/10/recipe-mujadara.html

Chana Masala with Mushrooms

Chana Masala with Mushrooms
Vegetarian, vegan if you use vegetable oil, and gluten-free
Serves 2 as a main course with basmati rice or 4 as part of a larger Indian meal

• 1 1/2 cups cooked chickpeas (15 oz. can, drained and rinsed, or better, home-cooked)
• 2 tablespoons vegetable oil (or clarified butter / ghee if you have it)
• 2 teaspoons black mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 cloves garlic, minced
• 1/2 medium onion, small dice
• 1 medium tomato, cored, small dice (canned is an option)
• 2/3 cups white mushrooms, quartered or thickly sliced
• 1 small, hot red chili pepper, thinly sliced
• 1 tablespoon fresh grated turmeric, or 2 teaspoons dry
• 1/4 teaspoon cinnamon
• 1 pinch ground cloves
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 1 teaspoon salt
• for tempering: 1 tablespoon oil, 1 teaspoon black mustard seeds
• for garnish: cilantro

1. If using canned chickpeas and, drain and rinse them, and put them in a saucepan with water to cover, then bring to a boil and simmer while you get everything else going. This will improve their texture. You can do this in the microwave too. Or skip this step completely if your chickpeas are already pleasantly soft.
2. In a large skillet, heat the vegetable oil over a medium-high flame. Add the mustard, fennel, cumin and coriander seeds. Cook for about 10-20 seconds until the mustard seeds begin to pop. Immediately add the garlic, onion and tomato.
3. Cook, stirring occasionally, for about 5 minutes until the liquid is mostly gone and everything is browning.
4. Add the mushrooms and the drained chickpeas, the hot pepper, turmeric, cinnamon, cloves and cayenne pepper, lemon juice, a teaspoon of salt, and a cup or so of water, so it is kind of soupy.
5. Cook uncovered over a medium-low flame for about 15 minutes, until the sauce begins to thicken. Taste and adjust seasoning. Does it need more salt? More lemon juice? A bit more cayenne?
6. Finish for the texture you want – you can see how I like it in the picture above. Then in a separate skillet, heat the last tablespoon of oil over a high flame and fry the mustard seeds until they pop, just a few seconds. This is called tempering, and it is a great way to add a final layer of flavor.  Toss the contents of that skillet over the chickpeas and serve, with the cilantro for garnish.

http://herbivoracious.com/2009/09/quick-chana-mushroom-masala-chickpea-curry-recipe.html

Spiced Potatoes with Lentils & Barley

Lemon spiced potatoes contrast beautifully with nutty barely and delicate lentils. Peas add the sweetness of early Spring to this rustic crowd pleaser. This recipe comes to us from Trudy of Veggie.Num.Num.
Serves 4

• 1 cup pearl barley*, soaked and drained
• 1 tablespoon olive oil
• 1 ¼ pound new potatoes or other small waxy potatoes, scrubbed
• 2 garlic cloves, diced
• 1 red chili**, diced
• 2 teaspoons Cajun spice mix***
• 1 cup dried brown lentils, rinsed
• 2 ½ cups low sodium vegetable stock
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup peas, fresh or frozen and thawed
• ½ cup parsley, roughly chopped

*Pre-soak the barley before you start cooking by placing in water and setting aside in the fridge for at least 2 hours.
**optional
*** Cajun spice mix can be found premixed in the spice aisle of most grocery stores, but if time allows try making your own low sodium Cajun seasoning.
Bring 1 ½ cups unsalted water to a boil over medium-high heat. Add the lentils and keep at a rolling boil for 2 minutes. Turn heat down and simmer uncovered for 10-25 minutes more. Cooking time will depend on how old the lentils are so taste often and simmer until lentils have reached desired tenderness. When lentils are tender, remove from heat and season with salt to taste. Set aside.
Heat a little olive oil in a large fry pan over medium-high heat. Add the garlic and chili if using. Cook for 1-2 minutes, or until garlic begins to soften.
Add the whole potatoes and sprinkle with Cajun seasoning. Fry the potatoes turning occasionally for 5-8 minutes, or until golden.
Transfer potato mixture to a large pot. Drain the barely and add it to the pot. Add vegetable stock, lentils and lemon juice. Bring to a boil.
Turn heat down and simmer, partially covered, for 20-25 minutes, or until potatoes are tender. Add more stock if needed.
Once the potatoes are cooked, add the lemon rind, peas and parsley. Toss until combined and season with salt and pepper to taste.

Mushroom Lentil Barley Stew

Mushroom Lentil Barley Stew
OP?
Ingredients:
2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn
into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons minced garlic
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
Directions:
1.In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2.Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving

Recipe from allrecipes.com

Addictive Sweet Potato Burritos

Addictive Sweet Potato Burritos

Ashley-2julyboys4me via allrecipes.com
"Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos."

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated oven, and serve.

Barley and Black Bean Salad

Barley and Black Bean Salad
Wreanne05 from The New American Plate
 
1 1/4 cups water
1/3 cup pearl barley, rinsed and drained
1/2 teaspoon salt
1 can black beans rinsed and drained
1 medium yellow pepper, seeded and chopped
1 small tomato, seeded and chopped
1 cup frozen corn, thawed
1 medium scallion, chopped, trimmed, white parts only
1 teaspoon dried oregano
1 teaspoon dried basil
juice of 1/2 a lime
salt and pepper to taste
Monterey Jack Cheese for garnish

In a medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover and simmer for about 30 minutes, until the barley is tender. Drain Well  In a large bowl, combine the barley, beans, bell pepper, tomato, corn, scallion, oregano, basil, and lime juice. Stir the mixture with a fork. Season to taste with salt and pepper, top with the shredded cheese.

Low Fat Baked Ziti with Spinach

Low Fat Baked Ziti with Spinach
Tricia/turtlemom001 (skinnytaste.com)

   

1 lb high fiber ziti such as Ronzoni Smart Taste

28 oz crushed tomatoes (I prefer Tuttorosso)

1 tsp olive oil

3 cloves garlic,minced

10 oz frozen spinach, thawed

1 tsp oregano

2 tbsp chopped fresh basil

salt and fresh pepper to taste

8 oz fat-free ricotta

1/4 cup Parmesan

2 cups (8 oz) part skim mozzarella

Spray olive oil

Preheat oven to 375°.

Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.  Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.   Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

Skillet Gardener's Pie

Skillet Gardener's Pie (PinkStickyNotes via FatFreeVeganKitchen)

http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html
I used kidney beans here because I like their flavor and texture in this dish.  But feel free to substitute about 1 1/2 cups of any cooked beans or lentils.  Or, if faux meats are your thing, rehydrate some TVP, crumble up a couple of Boca burgers, or chop up some seitan and use it instead.

2 pounds Yukon gold or red potatoes
1/2 cup soy milk
salt and pepper, to taste
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 ribs celery, diced, leaves minced and reserved
8 ounces mushrooms, diced
2 cups fat-free vegetable broth
16 ounces kidney beans, cooked
2 cups green beans, cut in 1" pieces
1 1/2 teaspoons thyme
2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
1/4 teaspoon sage
2 cups baby spinach leaves, packed
1 tablespoon cornstarch
2 tablespoons water (or veg. broth)
extra rosemary for garnish

Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.

While the potatoes are cooking, make the "pie." Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.

Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted.  Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.

Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.

Orecchiette with Slow Roasted Tomatoes & Artichokes

Orecchiette with Slow Roasted Tomatoes & Artichokes  

 

For the slow roasted tomatoes:
2 cups grape tomatoes
4 cloves garlic, unpeeled
Drizzle of olive oil
Salt and pepper

1 pound orecchiette pasta (I used whole wheat)
1 tablespoon olive oil
3 cloves garlic, chopped (I used the roasted garlic from the slow roasted tomatoes)
2 cups artichoke hearts
1/4 cup freshly chopped basil
Salt and pepper, to taste
Parmesan cheese, to garnish the pasta dish

1. First slow roast the tomatoes. Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Cut the tomatoes in half and place on the prepared baking sheet. Place the cloves of garlic on the baking sheet with the tomatoes. Drizzle tomatoes with olive oil and season with salt and pepper. Bake the tomatoes for about 3 hours, depending on their size.
2. Boil a large pot of salted water and cook the oreccchiette pasta until al dente, about 8-10 minutes.
3. While the pasta is cooking, make the sauce. In a medium skillet, heat the olive oil. Add the garlic and cook until tender. Stir in slow roasted tomatoes and artichoke hearts. Cook for about 5 minutes. Stir in freshly chopped basil and season with salt and pepper.
4. Carefully drain the pasta. Combine pasta and sauce in a large bowl. Garnish with Parmesan cheese and serve warm.

Serves 4-6

From here. 

Beaker's Vegetable Barley Soup

 Beaker's Vegetable Barley Soup

 Ingredients

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

Directions

1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

White Bean 'N' Barley Soup

Ingredients

• 1 1/2 cups dried Great Northern beans
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive or canola oil
• 4 cups vegetable or chicken broth
• 4 cups water
• 3 medium carrots, sliced
• 2 medium red bell peppers, diced
• 2 celery ribs, chopped
• 1/2 cup medium pearl barley
• 1/2 cup minced fresh parsley, divided
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 (28 ounce) can diced tomatoes, undrained

Directions

1. Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and rinse beans, discarding liquid. In a Dutch oven, saute onion and garlic in oil. Add the broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Add the tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley. 

From here.

Creamy White Bean and Apple Chili

Creamy White Bean and Apple Chili

*Sara* From A Year of Crockpotting

--2 cans of white beans, drained and rinsed (I used white kidneys)
--1 onion, chopped
--2 apples, cut in tiny chunks, no need to peel
--3 cloves smashed and chopped garlic
--3 T butter. Yes, butter.
--2 tsp chili powder
--1/2 tsp ground thyme
--1 tsp cumin
--1/4 tsp salt
--1/4 tsp pepper
--3 cups chicken broth (unless you are vegetarian. then you should use vegetable broth. because the chicken would be wrong.)
--1/2 cup plain non fat yogurt
--1/2 cup shredded sharp cheddar cheese (optional)

Any crockpot over 4 quarts would work well with this dish.

Put the butter into the bottom of your crockpot. Dump in the drained and rinsed beans. Chop up the onion and the apple. Add the spices, and pour in the broth. Stir in the yogurt.

Cover and cook on low for 8 hours, or on high for 4-5. This is done when the onion has reached desired tenderness and the flavors have melded. Stir in the cheddar cheese before serving.

Polenta with Wild Mushroom Ragout

Polenta with Wild Mushroom Ragout posted by Missie, provided by FoodFit

Ingredients

1/4 teaspoon finely chopped garlic
1 cup skim milk
1 bay leaf
cayenne pepper to taste
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1 tablespoon olive oil, plus 0 1/2 teaspoon
1 tablespoon chopped shallots
2 cups sliced wild mushrooms (shiitake, oyster, chanterelles)
8 plum tomatoes, quartered and skinned
1 sprig fresh tarragon, or 1/4 teaspoon dried

Preparation

1. For the Polenta:
2. Heat the olive oil in a pot over low heat. Add the garlic and cook for 1 minute, keeping the heat low so the garlic doesn't burn.
3. Add the milk, bay leaf and cayenne pepper. Increase the heat and bring the milk to a boil.
4. Pour the cornmeal into the hot milk slowly, whisking constantly. After all the cornmeal has been added, cook 3 to 4 minutes more, stirring constantly.
5. Remove the pot from the heat and slowly stir in the grated cheese.
6. Season with salt and pepper to taste.
7. For the Wild Mushroom Ragout:
8. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.
9. Turn the heat to medium-high, add the mushrooms and saute 2 minutes more.
10. Add the tomatoes, tarragon, salt and pepper. Heat and simmer for about 5 minutes. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.
11. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)
12. To serve, place a portion of polenta on a warm plate and spoon on the mushroom ragou

Cheesy Beans and Rice

Cheesy Beans and Rice 
LBsMom via Allrecipes.com / Submitted by: Linda Rindels
 

1 cup uncooked brown rice
1 (16 ounce) can kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 (14.5 ounce) can diced  tomatoes and green chilies, undrained (I use 2 8-oz cans of tomato sauce instead)
2 teaspoons chili powder
1/4 teaspoon salt
1 1/4 cups shredded reduced-fat Cheddar cheese, divided 

Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat. 

In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture.  

Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Pasta Fagioli

Pasta Fagioli (Pasta and Beans)
Gina's Weight Watcher Recipes

• 1 tbs olive oil
• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
  
• 1 15 oz can cannellini beans
• 15 oz can tomato sauce or crushed tomatoes
  
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
• 2 cups water
  
• salt and pepper to taste
• 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
• Grated Parmigiano or Romano (optional)

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra pts).

From here.

Arepas With Cheese and Corn

1 cup yellow cornmeal, finely ground
1/2 teaspoon salt
1/2 cup grated Cheddar or Monterey Jack cheese
1 cup milk
2 tablespoons butter, more for serving, optional
1/2 cup fresh sweet corn kernels, or frozen kernels, thawed
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro
1 small serrano or jalapeño chili, seeded and minced, optional
3 tablespoons corn, canola, grapeseed or other neutral oil
Cooked black beans or vegetables or sour cream for stuffing, optional.


1. Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using.

2. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)

3. Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

Yield: 8 to 12 arepas.

From here.

Winter Pasta

I used penne here, but you can substitute whatever pasta you like. Spinach can be substituted for the kale if you like as well.

4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well
1/3 cup / 80 ml extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional
12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.

Serves 4-6.


Prep time: 10 min - Cook time: 10 min

From here. 

Butternut Squash Gnocchi with Brown Butter Sauce

Butternut Squash Gnocchi with Brown Butter Sauce
KristanVH (courtesy of www.howsweeteats.com)

~ 1/2 butternut squash, chopped
~ 1 1/2 cups flour

2 tablepoons olive oil

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon
1/8 teaspoon salt

sprinkling of pepper

1/4 cup butter

1/2 cup parmesan cheese  

Preheat oven to 400.

Chop butternut squash into bite size pieces. Toss with olive oil, salt, pepper, cinnamon and nutmeg. Roast at 400 degrees for 30 minutes.

Once roasted squash has cooled, mash with a fork or puree in a food processor. You want about 1 cup of squash.

Begin gradually adding flour and mix with your hands to create a dough. If it is too sticky, add more flour. Do not add too much at one time.

Bring water to a boil in a large pot.

Roll dough into thin strips and cut inch-long pieces from the strip.  Place in boiling water and let cook for 3-4 minutes, or just until gnocchi floats. Drain pasta.

Heat a small saucepan on medium heat. Add butter and continue to stir and swirl so butter down not burn. Watch closely. Cook for about 3 minutes, or until butter is lightly browned and bubbly.

Pour brown butter over gnocchi and sprinkle with Parmesan cheese.

Risotto Primavera

Risotto Primavera

Ingredients:

5 cans Low Sodium Chicken Broth
2 Tablespoons Olive Oil
2 Tablespoons Butter
½ whole Large Yellow Onion Finely Diced
3 whole Carrots, Peeled And Finely Diced
½ cups Cauliflower Pieces
½ cups Broccoli Pieces
1 whole Yellow Squash, Finely Diced
½ teaspoons Kosher Salt
1 Tablespoon Olive Oil (additional)
1 Tablespoon Butter (additional)
1-½ cup Arborio Rice
1-½ cup Dry White Wine
1-½ teaspoon Kosher Salt (additional), More To Taste
4 whole Green Onions, Thinly Sliced
½ cups Frozen Peas
4 ounces, weight Goat Cheese
½ cups Grated Parmesan Cheese

Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces

Preparation Instructions

Pour chicken broth into a small saucepan. Heat to a simmer.

In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.

Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it.

Check salt content and add more salt if necessary.

Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.

From here.