Author: vegetariancookingforcarnivores

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TOFU ST. JACQUES A LA BONNIE: OoLaLa!

tofu st jacques text

Throughout our marriage, my husband’s dinner choice for special occasions has always been Coquilles St. Jacques á la Parisienne (scallops in a white wine sauce).

Being a vegetarian, once I discovered fake (or, ‘faux’, since we’re talking French here) meats, Skallops and its like were substituted. These worked well since real scallops taste kind of fake anyhow.

Don’t get me wrong, I love imitation products – at least, SOME of them (you have to experiment). They talk you off the ledge when you crave your mom’s chicken casserole or spaghetti with meat sauce. Also, they allow you to revive those recipes you thought were unusable in the vegetarian world. BUT…they are a processed food and, as such, I try and limit them to once or twice a week.

So, I decided to try extra firm tofu in place of the fake scallops. It actually works quite well. True, tofu doesn’t have the chew of imitation scallops, but it blends quite well with the mushrooms and white wine sauce, and makes a tasty alternative. I added in diced pimentos for a little extra flavor and color. (Quel horreur!)

The final change I made (which you don’t have to) is replacing the high fat, calorie laden puff pastry shells usually used to contain the St. Jacques, with mini-Yorkshire puddings. The recipe for my Mini-Yorkies will be in next week’s blogpost.

TOFU ST. JACQUES A LA BONNIE – makes about 3 cups

  • 1 block extra-firm tofu
  • 175g (3/4 cup) vermouth
  • 261g (2 cups) mushrooms (5 oz), chopped
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 1 bay leaf
  • 30g  (1/4 cup) shallots, finely chopped
  • 3 T butter
  • 30g (4 T) flour
  • 183g (3/4 cup) milk (I use half cream, half nonfat milk – don’t judge!)
  • 2 egg yolks
  • 1½ tsp lemon juice
  • 45g (1/2 cup) (2 oz) Emmentaler Swiss cheese, grated
  • 44g (2 oz jar) diced pimentos, drained
  • 4 puff pastry shells or mini Yorkshire puddings

Remove tofu from package and extract liquid by sandwiching it between 2 plates for 30 minutes, at least. Pour off water periodically. Cut into 1/2″-3/4″ cubes.

Into a skillet place the tofu, vermouth, mushrooms, salt, pepper, bay leaf, and shallots. Top with about 1 cup of water. Bring to a boil, reduce flame to simmer, cover skillet, and cook 5 minutes.

With slotted spoon, remove the tofu and mushrooms to a bowl. Boil down liquid to 1 cup. Remove bay leaf and discard.

In a small bowl whisk the egg yolks. Set aside.

Melt butter in a saucepan. Turn off heat and carefully mix in flour to make a paste. It’s best to use a flat-headed wooden spoon for this to mash out all lumps. This is the only chance you have to get rid of lumps – once you add liquid, they’re there for good. When the roux (paste) is perfectly smooth, cook it over a low heat for 1 minute.

Turn heat to medium and pour milk and reduced vermouth liquid into the roux. Stir often until sauce begins to thicken. Turn off heat. Slowly drizzle about 1/2 cup of this sauce into the egg yolks, whisking constantly so they don’t curdle. Turn the flame to medium again under the saucepan, and pour the yolk mixture back into the sauce, stirring constantly until thick – about 1 minute.

NOTE: You never introduce egg yolks directly into a hot liquid – they’ll cook. Rather, you temper the yolks by slowly introducing a small amount of hot liquid into them, and then pouring them into the sauce.

Add the lemon juice, cheese, and pimento to the sauce. Taste and season, if needed. (I never do.)

Blend the tofu mixture and sauce together in the skillet – off heat.

Bake the puff pastry shells or mini-Yorkshire puddings. Just before they’re done, heat up the tofu mixture. If using puff pastry shells, remove the center holes and doughy bits inside; if using the Yorkies, split open. Pour the heated TOFU ST. JACQUES A LA BONNIE on top and serve.

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SALSA VERDE – Could NOT Be Easier!

Salsa Verde with text

I finally decided to woman-up and learn to make salsa. This was one of the few food items it never occurred to me to make. For one thing, I don’t use salsa that often.  And, for another, I envisioned lots of ingredients and lots of mincing.

But after washing and storing yet another plastic container that held my favorite store-bought salsa, I made up my mind to make my own. (I was running out of storage space – and, really, how many containers does one need?!)

I did my usual research of various recipes and then came up with my own – fine tuning it after the first attempt. I was surprised at just how easy salsa is to make. Since Salsa Verde was a success, next time:  Salsa Roja!

SALSA VERDE – makes 2 cups

  • 1/2 lb fresh tomatillas
  • 1 jalapeño chili
  • 1 green bell pepper
  • 57g (1/2 cup) white onion, chopped
  • 3 T fresh cilantro
  • 1 T fresh parsley
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • 1/4 tsp ground cumin
  • 1/4 cup water

In upper third of oven, broil the tomatillas, jalapeño, and bell pepper. When tops start turning black, flip them until that side turns black, too.

Remove stem ends of jalapeño and bell pepper. Slice open and discard seeds.

Place all ingredients into a blender or food processor. Pulse on a high speed until salsa is consistency you like. Adjust seasoning, if needed.

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CARROT-GINGER SOUP: Easter Bunny Favorite!

carrot-ginger soup text

This recipe is perfect for Easter! Why? Because the Easter Bunny is a rabbit…and rabbits love carrots, of course!

Okay, I may be stretching the association a bit (a BIT?!), but this soup is delicious, filling, and low-cal. And, like most soups, is very easy to make.

NOTE: You can make this soup with carrots of various colors – purple, white, yellow, and orange. Choose one, or mix and match. Warning: mixing the colors (particularly with purple) produces a soup color that’s not very pretty, although it’s still scrumptious.

CARROT-GINGER SOUP

  • 2 T butter
  • 2½ cups onions, chopped
  • 2 garlic cloves, pressed
  • 2 tsp salt
  • 1 tsp sugar
  • 1/4 cup crystallized ginger (found in the jarred spice section or bins)
  • 1 T grated fresh ginger (or 1 tsp dried ginger)
  • 2 lbs carrots (buy the ones with tops – they’re the freshest)
  • 4 cups water
  • 1½ cups carrot juice, divided
  • 1/2 tsp dried thyme
  • 1/2 tsp baking soda
  • 1 T red cider vinegar
  • salt & pepper to taste
  • grated hard cheese (such as Pecorino-Romano or Parmesan)
  • optional:  chives, sour cream, croutons

Melt butter in a stockpot. Add in onions, garlic, salt, sugar, crystallized ginger, and fresh ginger (or dried). Sauté for 5 minutes.

Remove tops from carrots and discard. Chop carrots into small pieces and add to onion mixture. Add in water, 3/4 cup of the carrot juice, thyme, and baking soda. Bring to a boil, lower heat, and simmer covered for 20 minutes.

Cool for at least 15 minutes. Pour into a blender (in batches, if necessary) and purée. Return to stockpot and add vinegar and the remaining 3/4 cup carrot juice. Taste, and season with salt and pepper as needed.

Heat and serve. Sprinkle on cheese. Add a dollop of sour cream, chives, and croutons, if you like.

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COLCANNON – Magically Delicious!

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My Irish mother used to say, “Everyone is Irish on St. Patrick’s Day.” So take advantage of the day by trying a traditional Irish dish.

One of my favorite Irish foods is colcannon, a potato mash and cabbage side dish. Add a protein such as tofu or cheese, and you’ve got a lovely vegetarian main course. It’s really quite easy – not much more trouble than making plain old mashed potatoes.

Be sure to wear green as you prepare this!

COLCANNON – makes 6 cups

  • 1½ lbs russet potatoes, skinned
  • 3½ T butter, divided
  • 3/4 cup onions, chopped
  • 2 cups green cabbage, sliced thin
  • 1 tsp salt, divided

Bring a pot of salted water to the boil. Cut peeled potatoes into pieces so they cook faster. Add to boiling water and cook until easily pierced with a fork. Reserve 1 cup of the potato water, then drain potatoes. Return potatoes to the empty pot.

While potatoes are boiling, melt 1½ T of the butter in a saucepan. Add in onions and cabbage, and sauté until softened – about 5 minutes. Stir in 1/2 tsp salt and set aside.

Melt the remaining 2 T butter and add to the hot, drained potatoes. Mash, using a potato masher or food mill. Pour in the cabbage mixture (heat, if it’s gone cold) and remaining 1/2 tsp salt. Add the reserved potato water, as needed, to achieve a creamy texture.

NOTE:  Much as I love my food processor, DON’T use it to mash the potatoes – you’ll end up with paste!

To bring leftover colcannon back to life as leftovers, add a bit of the reserved potato water (or, just plain water or milk if you threw it out) and microwave.

 

 

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EGGPLANT INVOLTINI – A New Favorite!

eggplant involtini text

I’d never heard of involtini before recently marathon-watching American’s Test Kitchen. (LOVE that show!)

Involtini is a food (such as eggplant or a meat) that’s sliced thin and rolled around a stuffing. They demonstrated a quick and easy version of Eggplant Involtini, which I immediately tried. Fabulous! Naturally, I tweaked the recipe a bit.

It’s fast enough for a weeknight dinner, and special enough for company. A perfect recipe to add to your repertoire.

NOTE: I followed America’s Test Kitchen suggestion to peel the eggplant. But since the skin contains the antioxidant nasunin, I also tested a version without peeling to see if there was a need for this step. Result: leave the peel alone! The Eggplant Involtini tasted delicious both ways – so why bother with the extra work?!

ADDITIONAL NOTE: Buy eggplants no more than 1 day before usage – they don’t keep well.

EGGPLANT INVOLTINI – makes about 10 rolls

  • 2 long (about 8″) eggplants
  • 1/3 cup olive oil
  • 1 T additional olive oil
  • 1  28-oz (793g) can whole tomatoes
  • 2 garlic cloves, pressed
  • 1/4 tsp dried oregano
  • 1/4 tsp (or 1/2 tsp for the adventurous) dried pepper flakes
  • 1 tsp salt, divided
  • 18g (2 T) red wine
  • 37g (1/2 cup) pecorino-romano cheese, shredded
  • 32g (about 1 slice) hardened bread (I used whole wheat and pita – both worked)
  • 240g (1 cup) whole milk ricotta cheese
  • 9g (1/4 cup) chopped fresh basil (don’t use dried!)
  • 1 T lemon juice
  • extra pecorino-romano and basil to sprinkle on top

Cut top and bottom off eggplants. In order to keep eggplants steady as you slice them, cut off about 1/3″ from one side in the bulbous area. Lay this cut end down.

Slice eggplant lengthwise into 1/2″ wide slabs – there will be 4-5, depending on how fat the eggplants are.

Lay slices on a very large cookie sheet lined with parchment paper. Brush eggplant with some of the 1/3 cup olive oil, then salt and pepper. Turn slices over, then brush again with olive oil, and salt and pepper. You may not use up all of the oil.

Bake in a preheated 375° fahrenheit oven for 30 minutes. Remove from oven and let rest for 5 minutes.

While eggplant is baking, cut up whole tomatoes into small pieces (remove the stem end, and any skin or blemishes), saving the juice. In a very large skillet over medium flame, heat the 1 T olive oil. Add in garlic, oregano, dried pepper flakes, and 1/2 tsp salt. Sauté 1 minute – don’t let garlic burn. Pour in the tomatoes and juice, and wine. Bring to a simmer, cover, and reduce flame. Let cook 15 minutes.

FINAL NOTE – I PROMISE: If you like this dish, double or triple (or more) the marinara sauce and freeze in portions for future use.

In a medium sized bowl, mix the pecorino-romano, ricotta, basil, lemon juice, and 1/2 tsp salt. Break bread slice into small pieces. Grind them into crumbs in a blender or food processor. Add bread crumbs to cheese mixture.

After eggplant has been out of the oven for 5 minutes, carefully flip each piece. Put about 1/4 cup of the cheese mixture on the wider end of the eggplant strips. Roll up eggplant and place in skillet with the marinara sauce, seam side down. Continue with each slice.

Cover skillet and, over medium flame, heat the Eggplant Involtini for 5 minutes. While that’s cooking, turn on broiler, placing rack about 5″ from top element.

Broil for 5 minutes.

To serve, sprinkle with additional pecorino-romano and basil.

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FALAFEL – Nix The Mix

falafel sandwich textI was recently in the mood for a falafel sandwich, but when I looked up the recipe in my cookbooks (this is what my generation used before the internet), they all listed falafel mix as an ingredient, followed by deep frying. Yuck on both counts!

For one thing, I HATE mixes. I want to know what’s in my food! Also, much as I love deep fried foods, I try to avoid them when I can. After a little research I found a recipe for falafel mix, tweaking it to suit me.

NOTE:  This Falafel Mix is Queen of Freeze approved! If you like the recipe, next time make double or triple the amount and freeze it uncooked for future use.

ADDITIONAL NOTE: Falafels go great in pita bread. No surprise, I’m strongly suggesting you make your own. Click Pita Bread to get my “you’ll-never-go-back-to-store bought” recipe.

FALAFEL MIX – makes 2¼ cups (about 12 patties)

  • 1/2 cup onion, chopped in big chunks
  • 1/2 cup parsley
  • 2 cloves garlic, pressed
  • 1 can (15 oz) garbanzo beans, drained
  • 1 egg
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 T olive oil
  • about 1 cup plain bread crumbs
  • extra olive oil for brushing on patties
  • pita bread
  • tzatziki sauce – recipe follows

In workbowl of your food processor (please, tell me you have one!), blend together the onion, parsley, garlic, cumin, coriander, salt, pepper, cayenne, lemon juice, and baking powder. Add in the garbanzo beans, egg, and olive oil, and pulse until the beans are teeny sized pieces, but aren’t pureed (you want some texture).

Pour mixture into a bowl and stir in enough of the bread crumbs to firm up the mixture so it’s not too sticky, but not so dry that the mixture falls apart when you try to form a ball. (I used the full 1 cup.)

Preheat oven to 400º fahrenheit.

Divide mixture into 1″ balls, then press them between your hands to about 3/8″ thick (they’ll be about 1½” in diameter). Place the discs on a well oiled cookie sheet.

Brush the extra olive oil lightly on each patty and bake for 10 minutes. Flip discs, brush with olive oil, and bake another 10 minutes. Broil for 1-2 minutes, if you want them a little crisper.

NOTE: Quite often you see falafels shaped into balls. If you like, you can do this – they’ll still taste the same. But I prefer them flattened so they fit into the pita bread better. (Also, they don’t roll all over the cookie sheet.) If you’re making falafels as an hors d’oeuvre, then I would go with the spherical shape.

To assemble:  Either cut pitas in half and stuff them, or layer filling on top and fold (like a taco). Spoon on tzatziki sauce, and add in tomato, lettuce, red onions, or olives, if desired.

TZATZIKI SAUCE – makes about 3/4 cup

  • 3/4 cup plain yogurt (click Homemade Yogurt to make your own)
  • 1 cucumber, finely chopped
  • 2 tsp dried dill
  • 1 tsp salt (I used kosher)
  • 2 tsp lemon juice
  • 2 tsp olive oil

Stir all ingredients together in a bowl.

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PITA BREAD – Pocket Your Sandwich!

pita bread textPeople are often astounded that I bake my own pita bread. I’m not sure if it’s because they don’t understand why I bother, or because they believe it’s difficult to make.

Well, I bother because I like to know what’s in my food, AND because I love to save money. Breads are so cheap to make!

As to the difficulty – it’s not! If you think about it, pita bread has been around for thousands of years. People managed to bake it without the use of machinery or sous chefs. How hard could it be?

The key elements to getting the dough to puff is a HOT oven – 500° F, and rolling them thin (but not too thin). They’ll be the correct thickness if you divide the dough into 6 pieces and roll each 6½ in diameter.

NOTE:  Even if they don’t inflate, they still may have formed a pocket.

If, for some reason, the pita doesn’t inflate or, at least, separate inside so you can stuff them, never fear. They’re still usable! Simply pile the filling on top and fold the bread over like a taco. Some people prefer it that way.

PITA BREAD: makes 6

  • 3/4 cup water
  • 1½ tsp yeast
  • 6 T whole wheat flour
  • about 1¾ cup bread flour
  • 3/4 tsp salt
  • 2 T olive oil

Heat water to 100°-104°. Stir in yeast and let proof for 5 minutes.

Into the work bowl of your food processor put all the wheat flour, 1½ cups of the bread flour, the salt, and oil. Turn on the machine and slowly pour in the yeast water through the pour spout. Let run 30 seconds. Check dough to see if it needs more flour. It should be slightly tacky if you tap it quickly, but not so tacky that it sticks to your finger. Add more flour if it is. Run machine again. Let run another 30 seconds, even if you didn’t need to add more flour.

NOTE: If you don’t have a food processor, you’ll have to mix and knead the dough by hand. During the 10 minutes of kneading, try and figure out how you can afford a food processor!

Pour dough into an oiled bowl, flip dough so it’s oiled on both sides, cover, and let rise for 1 hour.

Punch down dough and divide into 6 equal pieces. Roll each piece into a ball, cover, and let rest 10 minutes to decrease its elasticity.

On a floured surface, roll each ball with a rolling pin into a circle 6½” in diameter. Keep dough covered when not working with it.

Place oven rack on bottom slot, set bread stone or a cookie sheet on top of rack, and preheat oven to 500° F. The time it takes to heat oven allows the dough one final rise.

When oven is ready (make sure it reaches 500° F – don’t get impatient!) gently place as many dough circles as will fit. Cover those that don’t fit and cook them when these are done. Set timer for 4 minutes. DON’T OPEN OVEN DOOR UNTIL TIMER GOES OFF! If you want to watch, turn on the light and peer through the door. For the pitas to puff properly the temperature needs remain really hot.

Stack baked pitas and wrap completely in a tea towel. This allows steam to finish the cooking, plus it keeps them pliable.

 

 

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ROASTED GARLIC BRUSSELS SPROUTS – Dracula Approved!

ROASTED GARLIC BRUSSEL SPROUTS

ROASTED GARLIC BRUSSELS SPROUTS

I’m a big fan of garlic – and not because I have an irrational fear of vampires. (Although, it doesn’t hurt to play it safe.) It turns a “meh” food (like plain Brussels sprouts) into a “YES!” food (like Roasted Garlic Brussels Sprouts). Adding a splash of balsamic vinegar to this easy-to-prepare dish is the cherry on top.

ROASTED GARLIC BRUSSELS SPROUTS

  • 12 Brussels sprouts
  • 3 T olive oil
  • 2 tsp garlic, pressed
  • 1/2 tsp salt (I use kosher)
  • 1/2 T balsamic vinegar

Wash Brussels sprouts well, removing loose outer leaves. Cut in half, top to bottom.

Mix olive oil, garlic, and salt together in a bowl. Add in sprouts and blend well.

Preheat oven to 400° F.

Lay sprouts on cookie sheet face down. Bake at 400° F for 8 minutes. Turn over and bake another 4 minutes.

Pour  sprouts into previously used bowl (no point in dirtying another bowl), and stir in the balsamic vinegar. Serve immediately.

 

 

 

 

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CHOCOLATE PEANUT BUTTER TRUFFLES – A Gift Of Love!

I’m pretty sure there’s some kind of law that Valentine’s Day must include chocolate. Me, being a law-abiding gal (AND a devout chocoholic), am more than happy to do my part. Throw peanut butter into the mix, and you’ve got a winner!

CHOCOLATE PEANUT BUTTER TRUFFLES are a family favorite – and not just my family, but my neighbor’s, as well. But because they involve a bit of time, I only make them for special occasions such as Christmas and Valentine’s Day.

BTW, if you have little ones who like to “help” in the kitchen, this is the perfect recipe. They can assist with the ball rolling and chocolate dipping.

CHOCOLATE PEANUT BUTTER TRUFFLES – makes about 40

  • 1/2 cup butter (1 cube)
  • 1/2 cup chunky peanut butter
  • 1 cup confection’s sugar (powdered sugar)
  • 3/4 cup graham crackers, crushed (3 oz total – about 5 rectangles)
  • about 2 cups semi-sweet chocolate chips

In a saucepan, over a medium flame, melt butter and peanut butter together. Turn off heat. Blend in sugar and graham crackers. Remove from stove and let cool.

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Roll into 3/4″ balls – don’t make them too big since the chocolate will add to the size. Place them on a cookie sheet lined with waxed paper. Chill until they’re solid – at least an hour.

Over a VERY low heat, melt half of the chips, stirring constantly. Turn off the flame now and then as you’re stirring to keep the temperature down – if the chocolate gets too hot, it solidifies. Once the chips are melted, turn off flame but leave pan on burner to keep the chocolate warm and melted.

One by one, drop peanut butter balls into melted chips, using a spoon to coat with the chocolate. Gently place back on the waxed paper, making a little swirl on top with the chocolate dripping off the spoon. Replenish saucepan with more chips as needed, melting them over a low heat into the remaining chocolate.

Chill the CHOCOLATE PEANUT BUTTER BALLS.

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Best stored in refrigerator (especially on hot days) so they don’t get melty, but in cold climates, they’re fine on the counter in a covered container – although, they won’t last long once people know they’re there.

POTATO BALLS – Crunchy & Creamy!
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POTATO BALLS – Crunchy & Creamy!

potato balls text

Snacks and Super Bowl parties (or, ANY sporting event, for that matter) are a natural combination. Pizza, chips, and impossibly long sandwiches – all laid out for mass consumption in front of energized viewers.

To add to this year’s feast, I decided to make use of leftover mashed potatoes (you know how I hate waste) by making Potato Balls. Rather than dropping them in a vat of hot oil, I encased them in a crust of seasoned panko and baked them. Might as well save calories when I can. Crunchy on the outside, creamy on the inside.

You don’t even need leftover mashed potatoes. Just boil some fresh russets and skip the butter and milk. The Potato Balls are still yummy and have a few less calories since butter and milk haven’t been added.

NOTE: You can use bread crumbs instead of panko, but they won’t be as crunchy.

POTATO BALLS – makes about 28 balls

  • 1½ cups mashed russet potatoes (about 1 lb)
  • 1/4 cup flour
  • 1/4 cup sour cream
  • 2 T dried minced onions
  • 1 tsp salt
  • 1 egg
  • 3/4 cup panko crumbs
  • 3/4 tsp paprika
  • 3/4 tsp oregano
  • 3/4 tsp garlic salt

Peel, chop, and boil the potatoes (unless you’re using leftover mashed potatoes). When they’re easily pierced with a fork, drain and mash.

Beat egg in a medium sized bowl. Mix in potatoes, flour, sour cream, dried onions, and salt.

In a wide mouthed bowl (such as a cereal bowl), mix together the panko, paprika, oregano, and garlic salt. (You need a wide mouthed bowl to allow room for both your hands.)

Using a spoon, drop about 1½ T of the dough into the panko mix.

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Using your fingers, toss crumbs all over dough, patting them in. Carefully lift covered dough and roll it between your palms. Cover with crumbs again and roll. DON’T try to roll dough before covering with crumbs – it’s much too sticky.

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Place on a greased or nonstick cookie sheet and bake in a preheated 400° F oven for 20-25 minutes, until browned.

Serve hot. They’re delicious plain, but also go well with Ranch dressing or ketchup.