main course

soft polenta with grilled vegetables

Mon, 21 Jun 2010 07:49:36 GMT

soft polenta with grilled vegetables

i love simple summer dinners. it is the best part of the summer - fire up the grill and throw some vegetables on and voila you have dinner.

i also love adding a simple grain or pasta to the dish to make it feel complete. i often serve some grilled vegetables with a spaghettini tossed with lemon juice and herbs but polenta my favorite.

these grilled vegetables are flavored by a few simple ingredients - grill seasoning, lemon juice and olive oil. i also grill some lemon wedges to squeeze over the top of the dish. if you have never grilled a lemon - do so right now. the juices develop & the smoky flavor from the grill is amazing. the polenta is soft & creamy and flavored with garlic and shallots. i add a bit of cream and butter to the end to give it an extra bit of creaminess.

soft polenta with grilled vegetables

grilled vegetables

2 bell peppers - sliced into four parts
1 bunch asparagus - ends trimmed and peeled if large
1 bunch broccolini - ends trimmed
3 - 4 tomatoes - cut into quarters
handful sugar snap peas - ends snapped off
2 - 3 lemons - one for marinade and the other(s) quartered
olive oil
salt & pepper
grill seasoning - I use one meant for beef

combine about a 1/3 cup olive oil, 3 - 4 tablespoons lemon juice, 1 tablespoon grill seasoning, and salt & pepper in a bowl with a whisk. set aside.
put your vegetables & lemons into a large bowl or large ziploc bag. pour in marinade and let sit for 20 -30 minutes.
heat grill to medium high. i use a vegetable grill tray for the smaller vegetables.

grilling times for vegetables:

bell peppers - 10 minutes per side
asparagus - 6 to 8 minutes
broccolini - 6 to 8 minutes
tomatoes - 10 minutes
sugar snap peas - 3 to 5 minutes
lemons - 10 minutes

after grilling - chop the vegetables into bite size pieces. the lemons will be used to squeeze over the dish.

soft polenta

3 cups vegetable broth
3/4 corn meal
1/4 c shallots minced
4 - 6 cloves garlic
1 tbs olive oil
salt and pepper
2 tbs cream
2 tbs butter

heat vegetable broth in pot.
in a dutch oven or heavy bottomed pan, saute the shallot and garlic in olive oil.
add broth to shallot and garlic. return to boil. gradually stir in corn meal and cook over medium heat until thickened (5-8 minutes). take off heat and stir in 2 tbs cream and 2 tbs butter.

assembly

shredded parmesan cheese
extra virgin olive oil

add soft polenta to the bottom of a shallow bowl. add a mixture of the grilled vegetables over the polenta. squeeze the grilled lemon juice over the top & drizzle a bit of really good extra virgin olive oil over the dish. sprinkle with some parmesan cheese. enjoy!

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spicy vegetarian chili

Tue, 01 Jun 2010 05:40:54 GMT

it is a blustery winter day in minnesota. the snow is falling & the superbowl is this weekend. this can only mean one thing - i need chili!

i have made this recipe for years. over time, i have tweaked it to be everything that i love in a chili. it took me awhile to figure out how to make this recipe meatless. the first couple times i made this after i became vegetarian, i really screwed it up. i added the crumbles at the beginning and it made the crumbles chewy and rather unpalatable. the secret to using meatless crumbles in a recipe like this to add them near the end.

this is a hearty and robust chili. the onions and bell peppers add great texture and the touch of sweetness needed to balance out the big flavors from the spices. the fire roasted crushed tomatoes add a smoky flavor that screams chili. the V8 seems strange but trust me - it is perfect for the recipe. the black beans, pasta and crumbles add a ton of protein to make this a complete meal you feel good about eating. i know it is not traditional to add pasta to chili - but i love it. i would recommend adjusting the spices to your palette. i am spice lover so feel free to adjust down if you are not.

this vegetarian chili will win over the meat lovers and the veggies. it keeps wonderfully in the fridge and reheats to be even better than it was the day you made it. i would suggest adding a bit of water to the pot when you reheat it. the ingredients suck up all the sauce as it sits.

don't forget the sour cream, cheddar cheese and crusty bread to serve it with this hearty bowl of chili.

here are some snack/appetizer recipes you may enjoy for your superbowl sunday

soft pretzels

black bean zucchini and tomato quesadillas

fingerling potatoes with garlic lemon aioli

garlicy hummus & baked pita chips

cheesy baked artichoke dip (one of my favorites!)

spicy vegetarian chili
serves at least 8

1 12oz package Morning Star crumbles
1 onion - chopped
1 large bell pepper chopped - I used an orange pepper
5 cloves garlic - minced
1 large bottle of V8 - Spicy kind
28oz can crushed tomatoes - Muir Glen fire roasted is best
2 tablespoons chili seasoning - I used Golden Fig brand. It has chili powder, cumin, smoked paprika, oregano, garlic and cloves. It is lovely.
1 teaspoon chili powder - you can omit this extra chili powder but I like mine with a bit more heat
1 bay leaf
salt & pepper
1 lb macaroni noodles - cooked 2 minutes less than instructions
1 can black beans - rinsed
olive oil

In a dutch oven or other large pot, coat the bottom with olive oil (I would guess a couple tablespoons). Saute the onion and bell pepper until tender. Add the garlic and saute until fragrant (a couple minutes). Add the spices - chili seasoning, chili powder, cumin, bay leaf, salt and pepper. Stir to combine.

Pour in the crushed tomatoes and the V8. Let it come to a boil and reduce to a simmer. Let simmer for 15 - 20 minutes.

At this point, I double check the seasonings. I may add a bit more chili powder, salt, pepper or cumin. It all depends on your taste.

Add the crumbles and black beans and let cook for 5 more minutes.

Add the cooked pasta and let cook for 2 minutes. Don't forget to remove the bay leaf!

I serve with some sour cream and cheddar cheese. Also, it is good to have some crusty bread to dunk in the chili.

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edamame succotash

Tue, 01 Jun 2010 05:40:13 GMT

my kitchen at the new place is finally coming together. i cannot believe that it took me over a month to finally get everything in its place. i moved kitchen wares from one cupboard to another and then back again. it was so difficult to find the right place for everything. it really does take a long time to get a kitchen workable but i finally feel at home there.

the one thing i love about the new kitchen is the lack of cupboards if you can believe that. it forced us to buy some commercial grade wire shelving. i had reservations at first - but i really love it. everything is at my fingertips. no more digging to the back of a dark cupboard. i highly recommend it for kitchens with limited cupboard/storage space.

and for my birthday i received the final piece i needed to complete the kitchen. alex's parents and sister bought me the butcher block kitchen island i wanted. the counter space in the kitchen is extremely limited so this was the perfect answer. i want to give it a hug i love it so much.

anyway - enough rambling about the kitchen - lets get to some food!

this was dish that came out of the pre-move packing process. i had a bags of edamame and corn in the freezer i wanted to use up. i had torn this recipe out of Vegetarian Times a while ago thinking that it sounded like a quick and easy week night dinner and it lived up to that expectation. there is nothing particularly unique or special about this dish. it is just a simple helping of protein and vegetables. it has bold flavor and the texture of the vegetables were great. i served it with some lemon pepper pasta.

the lemon pepper pasta was really easy. just boil some spaghetti according to package directions and toss it with some good olive oil, lemon zest, lemon juice, salt and pepper. lots of pepper!

edamame succotash
adapted from Vegetarian Times

2 tsp. olive oil
1 tablespoon butter
1/2 cup chopped red bell pepper
1/2 cup chopped carrots
1/4 cup chopped onion
4 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
1 pint grape tomatoes - sliced in half
1/4 cup white wine
zest & juice of lemon
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 tsp. all-purpose seasoning

Heat oil and butter in large nonstick skillet over medium heat.

Add bell pepper, carrot and onion. Cook, stirring frequently for 2 minutes. Add garlic and saute until fragrant.

Stir in edamame, corn and wine. Add all-purpose seasoning, salt and pepper. Cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in lemon juice, parsley and tomatoes.

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herb & spice roasted vegetables with red wine & mushroom gravy

Tue, 01 Jun 2010 05:39:57 GMT

becoming a vegetarian means there will be changes in your life. you will have to rethink sunday dinners, holiday feasts and your everyday cooking.

it can be really exciting because you will use ingredients you may have never worked with. you will experiment with spices and herb more to create new and exciting flavors.

these recipes came from a need for a hearty, comforting and robust replacement for holiday dinners.

the vegetables are bursting with big flavors from the spices and herbs. the variety of vegetables also keeps the dish lively. just when you thought you tasted every thing, another vegetable will surprise you. the gravy is as hearty as any meat based gravy i ever had. all in all is the perfect vegetarian hearty meal - it is soul food.

i usually serve this with some buttermilk mashed potatoes. brown rice or polenta would also be lovely.

i have also compiled a list of 28 recipes for a vegetarian thanksgiving for other great ideas.

i promise you - you will not miss the meat a bit!

herb & spice roasted vegetables with red wine & mushroom gravy

herb & spice roasted vegetables
serves 5 - 6 as a main dish 6 - 8 as a side
Total cooking time 25 minutes

You can use any combination of the following vegetables - try to use at least 5 or 6 different vegetables.
1 butternut squash - cut into 1" pieces
10 - 12 brussel sprouts - sliced in half
1 head cauliflower - cut into 1" pieces
1 bunch of asparagus - cut into 2" pieces
4 medium leeks - cut into 1" pieces (whites and light green only)
4 - 5 medium carrots - cut into 1" pieces
3 - 4 parsnips - cut into 1" pieces (smaller ones are better)
2 bell peppers - cut into 1" pieces
2 zucchini - cut into 1" pieces
24 cloves garlic - whole and peeled (no - I am not kidding.)

4 cloves garlic - minced
3 - 4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon rosemary
1 teaspoon all purpose seasoning (use your favorite - mine is Penzeys Smoky 4/S Special Seasoned Salt)
1 teaspoon mustard seeds
1 lemon - cut into 8 wedges
salt and pepper

Preheat oven to 450 degrees F.
Combine all the spices and herbs in a small bowl.

On two large baking sheets - toss butternut squash, cauliflower, leeks, carrots, parsnips, lemon wedges and whole garlic in oil and spices/herbs. Season well with salt and pepper. Roast for 10 minutes.

Remove pans from oven, toss the vegetables and add the brussel sprouts, minced garlic and bell peppers. Roast for another 6 - 7 minutes.

Remove pans again, toss and add the asparagus. Taste the vegetables - they may need a bit more oil (if they look dry), salt and/or pepper. Roast another 5 minutes.

Take the vegetables out one last time, toss and add the zucchini. Roast another 3 minutes.

Remove the vegetables from the oven and put in a serving dish. You can discard the lemons or serve them with the vegetables.

red wine & mushroom gravy
serves 6 - 8
Total cooking time about 90 minutes

0.7 ounces dried porcini mushrooms
12 oz chopped cremini mushrooms
1 tablespoon butter
1 tablespoon olive oil
2 shallots - finely chopped
4 cloves garlic - minced
3 tablespoons whole wheat flour
2 cups vegetable stock
1 cup red wine - I use a good cab or zinfandel
2 tablespoons sun dried tomato paste
1 sprig rosemary
1 teaspoon mustard seeds
1 tablespoon all purpose seasoning
salt and pepper
1 tablespoon corn starch - mixed with a bit of water.

Place porcini mushrooms in large glass measuring cup and cover with 2 cups boiling water. Let mushrooms rehydrate in the water for 15 minutes. Strain mushrooms through a sieve and squeeze out liquid. Reserve the liquid. Give the mushrooms a rough chop if they are large.

In a large sauce pan or dutch oven (this works the best), melt the olive oil and butter. Add the shallots and saute for 2 minutes. Add the garlic and saute another 2 minutes.

Add the mushrooms and saute another 2 minutes. Reduce heat to low and cover. Let cook 10 - 15 minutes, stirring twice.

Sprinkle in flour and add the sun dried tomato paste. Cook for another 2 - 3 minutes.

Stir in vegetable stock, red wine, rosemary, all purpose seasoning, mustard seeds, salt, pepper and reserved porcini liquid. Make sure to scrape the bottom of the pan.

Bring to a boil, then reduce heat to a simmer and cover partially. Let cook for 30 - 40 minutes, stirring a couple times.

Set sieve over large bowl. Pour gravy through sieve and squeeze out the liquid. Discard the solids and return liquid to the pan. Bring to boil and reduce to simmer. Let cook about 8 -10 minutes uncovered.

At the very end, stir in the corn starch slurry to thicken. Season with more salt and/or pepper if needed.

Pour into gravy boat or bowl and serve with the vegetables.

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black bean tacos with feta and cabbage slaw

Tue, 01 Jun 2010 05:39:48 GMT

as soon as i came across this recipe in bon appetit - i knew i needed to make it. it seemed strange to me to use cabbage with black beans and tacos but i was very pleasantly surprised. even though this is a casual meal, it is unique enough to entertain with.

i decided to simmer the black beans in some salsa to add some additional flavor. i did this with my black bean zucchini and tomato quesadillas and i loved it. it worked as well in this recipe as it did in that one.

all these flavors work so well together i can't believe i thought it would be strange. the cabbage dressed in the lime vinaigrette doesn't resemble coleslaw at all (i was worried about that) and the simmered black beans are hearty enough to be the "meat" in these tacos. the feta adds the right bit of sharpness to balance out every bite. i didn't use any hot sauce like the recipe suggests - my addition of the salsa removes the need for this.

black bean tacos with feta and cabbage slaw
Bon Appétit | February 2009
Makes 4-6 servings

ingredients
1 15-ounce can black beans, drained
1/4 cup salsa - your favorite
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
zest of 1 lime
2 cups coleslaw mix
2 green onions, chopped
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese

Bottled chipotle hot sauce or other hot sauce (optional)

preparation
Place beans, salsa and cumin in small pan. simmer of low heat until warmed through. partially mash.

Whisk 2 teaspoons olive oil, lime zest and lime juice in medium bowl; add coleslaw and green onions and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas (one at a time) and cook 1 minute per side until just crispy.

Fill tortillas with the black bean mixture, coleslaw and feta.

I also added some tomatoes from the garden. I tossed them with some salt and pepper. I think they were a lovely addition.

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broccoli and cheddar cheese twice baked potatoes

Tue, 01 Jun 2010 05:39:12 GMT

i love potatoes. i haven't met a preparation of potatoes i haven't been a huge fan of. my favorite recipe is the best buttermilk mashed potatoes but these twice baked potatoes are now running a very close second. this is most likely due to the fact that i can consider these a meal because of the broccoli.

i have had twice baked potatoes before and they run the risk of being kind of dry - but these are moist, luscious and creamy. the cheddar gives a good sharp bite, the broccoli makes you feel good about eating them and the half and half and sour cream are responsible for keeping them perfectly moist. i added lemon zest for a bit of extra flavor. i love the addition of lemon zest in mashed potatoes so i figured it would work here as well.

the potatoes could be used as a side (1 serving) or a main course (2 servings) with a mixed green salad. i hope you enjoy them as much as i did.

broccoli and cheddar cheese twice baked potatoes
adapted from Cooks Illustrated
serves 4 as main course or 8 as a side.

4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil
6 ounces sharp cheddar cheese , shredded (about 2 cup) - reserve about 1/2 cup for tops
6 cups broccoli - cut into bite size pieces, stems discarded
2 cloves garlic - minced
1/2 cup sour cream
1/4 - 1/2 cup half and half - depending on how dry the mixture is.
4 tablespoons unsalted butter , room temperature
zest on 1 lemon
2 teaspoons lemon juice
1/4 teaspoon powdered mustard
1/2 teaspoon table salt
Ground black pepper

optional
3 medium scallions , white and green parts sliced thin (about 1/2 cup) - i omitted

Adjust oven rack to upper middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.

While the potatoes are baking, heat 2 tablespoons butter in skillet for medium heat. Add broccoli and 1/2 teaspoon salt and cook - stirring occasionally until lightly browned about two minutes. Add garlic and saute until fragrant. Add 2 tablespoons water, cover and cook until crisp tender, about 1 minute. Uncover and continue to cook until water evaporated. Transfer to a bowl and stir in lemon juice.

Cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in cheddar cheese, broccoli, sour cream, half and half, remaining 2 tbs butter, lemon zest, powdered mustard, salt and pepper, until well combined.

Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and sprinkle the tops with remaining cheese and return to oven.

Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.

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grilled vegetable tostadas with black beans

Tue, 01 Jun 2010 05:37:42 GMT

every saturday i make my list of meals i am going to cook and fun things i am going to bake. alex and i go shopping around 10:30 - 11:00 pm. i love how quiet and empty the store is. i never feel rushed - it is a peaceful experience.

i had all the ingredients for this meal on my list, but when i got to the grocery store i was so excited to see asparagus!! not the crappy winter asparagus - the good "spring is here" asparagus. i had to add it!

by now most of you know i love vegetables. i love them roasted the most - but grilling them on my cast iron grill pan - that is a close second to roasting.

i found this recipe in Everyday Food: Good Food Fast. it was intriguing but i knew it was missing something. i recently discovered a love for black beans so i thought i would try to incorporate them.

these tostadas are really flavorful. the vegetables have excellent texture and have a bit of grill "char" that adds a lovely smokiness. the addition of the black beans simmered in salsa with a little bit of cumin is what makes this dish excellent. without it - i believe it would have been a bit blah. the avocado added a wonderful creamy texture to the crunchy vegetables. everything "played together" so well! i thought it sounded a little weird to add feta to this - but that tart bite on top was perfection.

the only thing i would do different next time would be to not grill the tortillas a long as i did to leave them with a bit more flexibility. they were a bit difficult to figure out how to eat.

grilled vegetable tostadas with black beans
adapted from Everyday Food: Good Food Fast

2 zucchinis - sliced into 1/2 inch wide strips
2 bell peppers - sliced into 1/2 inch wide strips
1 avocado - sliced into 1/2 inch wide strips
10 asparagus - cut into 2 inch pieces
pint of grape tomatoes - sliced in half
15 oz can of organic black beans - drained of liquid and rinsed well
1/2 cup plus more for serving salsa (homemade or store bought)
1/2 tsp cumin
4 flour or corn tortillas
lime wedges
feta cheese
olive oil
salt and pepper

heat grill pan or outdoor grill

toss zucchini, bell peppers and asparagus with olive oil, salt and pepper. place on grill until tender. zucchini will only take a couple minutes, peppers and asparagus will take 5-7 minutes.

in a saucepan combine black beans, cumin and 1/2 cup of salsa. simmer for 8 - 10 minutes.

when vegetables are done, brush the tortilla with olive oil and grill on both sides about 1 - 2 minutes per side.

assembly
top tortilla with black bean and salsa mixture. place vegetables and avocados on top of bean mixture. sprinkle the tomatoes on top followed by feta cheese. serve with lime wedges to squeeze on top and salsa.

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open faced roasted vegetable sandwich

Tue, 01 Jun 2010 05:37:08 GMT

alex goes to many meetings everyday and they often take place over lunch. he came home from a lunch meeting one day really pissed off.

me: did the meeting not go well?
alex: meeting was great - it was the lunch that pissed me off.
me: what did you order?
alex: a vegetable sandwich - when i read the description on the menu it sounded really good - seasoned vegetables covered in cheese. how bad could that be?
me: clearly pretty bad given your mood.
alex: why is it so difficult for resturants to do flavorful vegetarian dishes? you could do so much better.

so i set out to help rememedy his anger over vegetable sandwiches. i got some more information out of him about what was wrong with the sandwich and it was the usually suspects.

- flavorless over-cooked vegetables that tasted like they were steamed
- crappy selection of vegetables
- a greasy SLICE of cheddar cheese on top
- soggy bread

i already knew i could easily improve the first problem- my roasted vegetables rock. the second issue was easy too. the third issue would be taken care of by shredding a couple different cheeses and using the broiler to melt the cheese. the soggy bread i had to think about. i knew i would need to either grill or bake the bread slices to "crunch" them up a bit. i also thought it would be important to put some sort of "moisture barrier" between the bread and the veggies.

my vegetable sandwich is a total winner! the grilling of the bread gives the sandwich a wonderful crunchy base. the hummus or borsin cheese prevent the bread from getting soggy and also lends additional flavor. the roasted vegetables - well - they rock. they are not over done and actually have flavor. last but clearly not least - you can never go wrong with some really good cheese.

alex was all smiles when he took his first bite of this sandwich. it was what he thought the sandwich at the resturant would have been but wasn't. he asks for it for dinner at least once a week. i have done several variations of this sandwich - changing up the vegetables and cheeses. get whatever looks good at the store - be creative. the possibilities are endless.

open faced roasted vegetable sandwich
(roasted vegetable tartine)
created by the picky cook

(you can use whichever vegetables float your boat - here is what i usually use)
cauliflower - cut into 1" chunks
yukon gold potatoes - cut into 1" chunks
carrots - cut into 1" chunks
bell peppers - cut into 1" chunks
zucchini - cut into 1" chunks
summer squash - cut into 1" chunks
cremini mushrooms - sliced
4 cloves garlic - minced
olive oil
salt
pepper
herbs of your choosing (i used thyme)
loaf of good crusty bread
cheeses of your choice (i used smoked mozzarella, fontina and provalone)
hummus or borsin (you choose)

preheat oven to 425 degrees.

on a large baking sheet, toss the vegetables that take the longest to cook (cauliflower, potatoes, carrots, and peppers) with olive oil, salt and pepper.

bake for 20 minutes.

after 20 minutes - toss in thyme, garlic, zucchini, squash and mushrooms. Bake for another 10 - 15 minutes or until all the vegetables are tender.

meanwhile - slice bread into 1/2 inch slices. brush both sides with olive oil. grill bread (i used a grill pan) until golden brown on both sides.

while the bread is still warm spread hummus or boursin on bread.

grate cheeses in a food processor or with a hand grater.

line a baking sheet with foil - turn off the oven and turn on the broiler.

top the bread with roasted vegetables and sprinkle the grated cheese on top of the veggies.

place in oven under broiler and watch carefully. you are looking ot melt the cheese. this should only take a few minutes.

serve warm.

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soft polenta with baked veggies

Tue, 01 Jun 2010 05:34:15 GMT

i love polenta - it is versatile and if you make it right - really delicious. and the veggies turn out so wonderfully - like a veggie "gravy".

soft polenta with baked veggies
vegetables inspired by giada delaurentis

1 (14.5-ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 pints grape tomatoes, cut into wedges
3 large carrots, cut into 1" chucks
3 shallots, cut into chunks
1 lg bunch asparagus, cut into 1" pieces
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh oregano

preheat the oven to 400 degrees F.
pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. in a large bowl combine the remaining ingredients. toss to coat. pour the vegetables over the canned tomatoes in an even layer. cover the baking dish with foil and bake for 20 minutes. remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

polenta

3 cups vegetable broth
3/4 corn meal
1/4 c shallots minced
6 cloves garlic
1 tbs olive oil
salt and pepper
2 tbs cream
2 tbs butter

heat vegetable broth in pot.
saute the shallot and garlic in olive oil.
add broth to shallot and garlic. return to boil. gradually stir in corn meal and cook over medium heat until thickened (5-8 minutes). take off heat and stir in 2 tbs cream and 2 tbs butter.

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roasted vegetable stuffed peppers

Tue, 01 Jun 2010 05:34:11 GMT

not only are these peppers really good - they are really pretty with all the colors

roasted vegetable stuffed peppers
inspired by smittenkitchen.com

4 bell peppers halved and seeded
2 bell peppers - small dice
1 zucchini - small dice
1 summer squash - small dice
1 onion - small dice
6 cloves garlic - minced
1 c frozen corn
1 c grape tomatoes
2 tbs parsley
3/4 c panko breadcrumbs
salt
pepper
1 tbs essence
3 tbs olive oil
2 tbs butter
1/4 c parm plus more for sprinkling

preheat oven to 375.

saute onion in butter and olive oil over med high heat until translucent. add garlic and cook til fragrant. add vegetable and saute until just softened. add salt, pepper and essence. add parsley and breadcrumbs. you may need to add more breadcrumbs if the liquid is not absorbed. add parm and take off heat.

stuff the peppers with the vegetables. place in baking dish with a little olive oil in bottom. put in oven and bake until peppers are softened (about 20-25 minutes). just before they are done (5 minutes early) take out and sprinkle top with parm.

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main course

Tue, 01 Jun 2010 05:33:20 GMT