Pepper and White Bean Soup

INGREDIENTS

2    tablespoons olive oil, divided

1    cup white onion, chopped

1    cup celery, leaves and all, chopped

4    cloves garlic, chopped

1    cup dry white wine

1    cup low sodium chicken broth

2    cups Poblano pepper, diced ½ inch

2    cups red bell pepper, diced ½ inch
1    teaspoon lime juice

½   teaspoon ground white pepper

½   teaspoon salt

1    can (15 ounces) white kidney beans

METHOD

In a large sauce pan, add 1 tablespoon of olive oil over medium-high heat. When warmed, add the onion and celery and, mixing occasionally, cook for 4 to 5 minutes or until the vegetables soften. Add the garlic and cook for 1 minute. Add the wine and broth, cover, lower the heat to medium-low (simmer) and cook for 7 to 8 minutes.

Remove the soup to a food processor or blender and process – carefully – to a puree. Set aside. Rinse and dry the sauce pan and add the remaining tablespoon of olive oil, over medium high heat. Again, when warmed, add the peppers and saute for 2 to 3 minutes to soften. Pour the soup back into the sauce pan and add the lime juice, white pepper, salt and beans. Cover and simmer for 6 to 7 minutes to mingle the flavors. Serve immediately.

This dish has so thoroughly evolved from a recipe in a Better Homes and Gardens magazine that you would probably not recognize the original.

Carrot and Corn Stir Fry

INGREDIENTS

1    tablespoon rice wine

2    teaspoons soy sauce

2    teaspoons sesame oil

1    teaspoon ground ginger

¼   teaspoon salt

2    tablespoons olive oil

1    seeded, chopped jalapeno pepper

1    cup thinly cross-sliced carrots

1    red bell pepper, seeded, thinly sliced

2    cups corn kernels

2    cups chopped Romaine lettuce*

METHOD

In a small bowl, whisk together the rice wine, soy sauce, sesame oil, ground ginger and salt. Set aside.

In a flat bottomed wok or skillet over high heat and add 2 tablespoons of oil. Add the jalapeno and fry for about 1 minute. Add the carrots and the peppers and stir fry for about 5 to 6 minutes until they begin to soften. Add the corn and continue to stir fry for 3 to 4 minutes or until thoroughly warmed.

 Add the Romaine and stir in the soy mixture. Stir until the lettuce is just limp about 1 minute or so. Remove from the heat and serve.

*NOTES:  I had three green onions left over, so I sliced them and added them with the corn. When preparing the Romaine, slice each leaf into 3 parts lengthwise then chop cross-wise.

Adapted from a recipe in  Eating Well  magazine.

Spiced Lentils and Mushrooms

INGREDIENTS

½   cup brown or green lentils

2    cups water

2    cups Swiss chard or other similar greens

2    tablespoons butter

½   pound Crimini mushrooms, caps sliced

1    tablespoon sweet Sherry or Vermouth

1    tablespoon olive oil

2    cloves garlic, minced

1    teaspoon ground cumin

1    teaspoon ground coriander or cardamom

½   teaspoon turmeric

¼   cup chicken or vegetable broth

METHOD

Place the lentils and water into a medium sauce pan and bring to a boil. Cover and cook over low heat for 30 minutes until lentils are soft. Drain and set aside.

Meanwhile, prepare the greens by removing large stems and coarsely chopping the leaves. Set aside. In a medium sauce pan melt 2 tablespoons of butter over medium-high heat and add the mushrooms. Stir to coat, cover and cook, stirring occasionally, until the mushrooms begin to give up their juices, about 5 minutes. Stir in the wine and add 1 tablespoon of oil. Add the lentils and mix in the garlic, cumin, coriander and turmeric. Cook until fragrant, about 1 minute.

Add the greens and the broth, cook, stirring, until wilted, about 3 to 4 minutes. Remove from the heat and spoon into serving bowls.

Adapted from a recipe in Food and Wine  magazine.

Savory Zucchini Cakes

INGREDIENTS

¼    cup uncooked quinoa

¼   cup finely chopped walnuts or pecans

¼   cup all-purpose flour

4    cups grated zucchini

¼   cup thin sliced green onions

2    tablespoons dried dill

2    large eggs, lightly beaten

2-3    tablespoons olive oil

METHOD

Place quinoa in a mini food processor and process until powdered. (Get it as close to a powder as possible.) Pour out of the processor into a bowl. Add the walnuts to the food processor and process until smooth. Add to the quinoa in the bowl. Add the flower to the bowl and stir to thoroughly mix. Set aside..

Press the zucchini with paper towels to remove as much moisture as possible and place into a large bowl. Spread the quinoa/walnut/flour mix over the zucchini and add the green onions, dill and eggs,  mixing to form a moist dough-like mixture.

Heat a large skillet over medium-high heat and add 1 tablespoon of the olive oil. Add 3 or 4 mounds of the zucchini mix, about 1/3 cup each, to the skillet and flatten to about 3 inches with a spatula. Cook them for about 3 minutes on each side or until well browned. Remove to a plate and repeat with another tablespoon of olive oil and 3 to 4 more fritters until all ther batter is used.

Serve the cakes with a dollop of yogurt on top, 1 or 2 per serving.

NOTE: These could make great vegetarian hamburger patties.

Adapted from a recipe in  Cooking Light  magazine

Chicken Vegetable Stir Fry

INGREDIENTS

2    tablespoons low sodium soy sauce

1    teaspoon Sriracha sauce

1    teaspoon corn starch

1    tablespoon rice vinegar

2    tablespoons dark sesame oil

1    pound skinless, boneless chicken, cut to ½  inch cubes (2 breasts)

2    cups thinly sliced cabbage

2    cups snap peas, halved

1    large red bell pepper, seeded, sliced, halved

2    green onions, cut diagonally ½ inch

METHOD

In a small bowl, whisk together the soy sauce, Sriracha sauce, vinegar and cornstarch until well combined and set aside.

Heat a large skillet over medium heat and add the oil, swirling to coat. Add the chicken and cook for 2 to 3 minutes, stirring, to brown and cook through. Add the bell pepper and cook for 2 to 3 minutes, stirring, until crisp tender. Add the snap peas and cook for 2 minutes, stirring. Add and fold in the cabbage until it is well wilted, continuing to stir, about 2 minutes

Whisk the soy mixture again and add to the skillet, stirring to combine. Cook until thickened and remove from the heat. Serve the stir fry over rice and sprinkle with the green onions.

Adapted from a recipe in Cooking Light  magazine

COOKS NOTE: This very easily could be made as a vegetarian dish by substituting tofu for the chicken. Cook cubes of  tofu first in the skillet and then remove it to add the vegetables. Return the tofu after the cabbage is cooked but before adding the soy sauce mix.

Smoky Pork Stir Fry

INGREDIENTS

1    medium orange bell pepper, seeded, thinly sliced

2    cups snow peas, halved

1    clove garlic, minced finely

½   teaspoon ground ginger

2    tablespoons rice vinegar

1    tablespoon soy sauce

2    teaspoons granulated sugar

10   ounces pork, cut to ½ inch cubes

½    teaspoon smoked paprika

1     tablespoon sesame oil

½   cups each green and red cabbage, sliced thinly

2    green onions, sliced thinly

METHOD

In a medium bowl, toss the bell pepper, snow peas and garlic with the ginger powder. In a second bowl, combine the vinegar, soy sauce and sugar, whisking to dissolve the sugar.

Heat a large skillet over medium-high heat and add the oil. Sprinkle the pork with the paprika and add it to the pan. Cook the pork, stirring often, for about 3 to 4 minutes or until browned all over. Remove the pork to a bowl.

Return the skillet to medium-high heat and add the sesame oil and vegetables. Fry for 2 minutes or until the vegetables are crisp-tender, stirring frequently.

Add the pork back to the skillet along with the soy sauce mixture and cook for 2 minutes. Stir in the cabbage and cook, stirring, for 3 to 4 minutes or until all the cabbage is wilted. Remove from the heat and serve, sprinkled with the sliced green onions.

Adapted from a recipe in Cooking Light magazine

COOKS NOTE: The vegetables in this dish are so good, I thought that a vegetarian recipe was possible. Leave out the olive oil and the pork, add a thinly sliced red bell pepper and coat the vegetables with the paprika and the ginger before cooking them. Couldn’t be better.

Miso Braised Turnips

So, who eats turnips? Aren’t they one of the forgotten foods that only poor folks eat?  Well, not any more. I found a recipe in Eating Well magazine that looked interesting, so I tried it – highly modified, of course...I already had the miso on hand, so why not? Turned out very good.

INGREDIENTS

2    tablespoons butter

2    cups peeled turnips, diced ½ inch

1    cup low sodium chicken broth

2    tablespoons white miso*

1    teaspoon granulated sugar

¼   teaspoon ground cloves

2    cups chopped turnip greens or substitute*

METHOD

Place the butter into a medium sauce pan over medium heat. When it melts, add the diced turnips and cook them, turning occasionally, for 5 to 6 minutes  In a small bowl, whisk together the broth and the miso and add to the sauce pan along with the sugar and the cloves.Add the chopped greens to the mixture, as well.

Cook this mixture, covered, over medium-low heat until the turnips are tender, about 4 to 5 minutes. If the liquid level gets too low, add a bit more broth or water. Serve as a side dish.

* Miso is a Japanese fermented soy product that can be found in the refrigerated section of  most Asian markets. It keeps very well  in the refrigerator at home, also.

*Substitute collard greens, chard or spinach

Based on a recipe from Eating Well magazine.

Braised Leeks and Chard

INGREDIENTS
2    tablespoons butter
2    teaspoons mustard seeds
2    cups finely sliced leeks (2 medium)
¼   cup dry white table wine
¼   cup low sodium  broth
1    tablespoon Worcestershire sauce
4    cups chopped chard leaves (1 bunch)

METHOD

In a large skillet, melt the butter over medium-high heat and add the mustard seeds. When they begin to pop, add the leeks and cook for 2 minutes, stirring occasionally. Add the wine and cook until it evaporates, stirring. Add the broth and Worcestershire sauce to the skillet, stirring occasionally for 4 minutes or until the leeks are tender. Add the chard and stir until the chard is well wilted, about 2 to 3 minutes. Serve immediately as a side dish.

From a recipe found in Cooking Light magazine

Stroganoff with Beef or Tofu

INGREDIENTS
3    tablespoons olive oil, divided
1    pound beef sirloin, cut to 2 inch by ¼ inch strips
      or 14  ounces extra firm tofu

2    tablespoons butter
3    cups mushrooms, sliced thickly

1    large white onion, chopped
4    cloves garlic, minced
1    tablespoon dried thyme
1    teaspoon dried marjoram
2    tablespoons all-purpose flour

½   cup beef or vegetable broth
½   cup dry red table wine
4    tablespoons dry sherry
1    tablespoon tomato paste
1    tablespoon paprika
1    cup sour cream

METHOD

Cut the block of tofu horizontally into three slabs, keeping them stacked. Make 4 lengthwise cuts and 4 crosswise cuts to end up with 48 pieces. Pat them dry with paper towels.

In a large skillet over medium-high heat add 2 tablespoons of oil and cook the beef or tofu, turning occasionally until well browned, about 7 to 9 minutes. Remove the beef or tofu and set aside. Cover to keep warm.

Add the butter and mushrooms to the skillet. Cook over medium heat until the mushrooms start to lose their liquid. 4 to 5 minutes. Remove from the skillet and add to the beef or tofu. Cover to keep warm. To the same skillet, add the remaining tablespoon of olive oil, the onion, garlic, thyme and marjoram. Stir frequently until the onions are translucent, about 4 to 5 minutes. Sprinkle with the flour and continue to stir and cook for 1 minute.

Add the broth, red wine, sherry, tomato paste and paprika. Bring to a simmer and continue to cook and stir until thickened, about 5 to 6 minutes. Add the reserved beef or tofu and the mushrooms. Simmer for 2 to 3 minutes to reheat then remove from the heat and stir in the sour cream. Serve immediately over cooked noodles, rice or polenta.

Modified from recipes in Cooking Light magazine.

Devilish Tofu

INGREDIENTS

1    package extra firm tofu
1    tablespoon each curry powder, ground cumin and ground coriander
2    tablespoons olive or canola oil

½   cup Greek hummus
1    teaspoon soy sauce
1    teaspoon sesame oil
1    tablespoon olive oil
1-3  teaspoons sriracha sauce (to taste)

METHOD

Pat the tofu dry and cut in half lengthwise into two 2 x 4 inch blocks. Slice each of these blocks into 4 slabs of 2 x 4 inches. Pat all eight slabs dry with paper towels.

Mix the three spices (curry, cumin, coriander) in a small bowl and then spread them onto a flat plate. Warm the 2 tablespoons of oil in a medium skillet over medium-high heat. In two or three batches, dip each slab of tofu, top and bottom, in the spice mix, shaking off any excess,  and fry in the skillet until lightly brown on both sides. Remove to paper towels to drain and set aside.

In a medium bowl, stir together the hummus, soy sauce, sesame oil, olive oil and 1 teaspoon of the sriracha sauce. When well blended, taste a small bit. If it is not too hot, add another teaspoon of sriracha and repeat as desired.

Lightly oil a medium baking sheet and place four of the tofu slabs on to the baking dish. Coat them with about 1 teaspoon of the hummus mixture, evenly spread over the entire surface. With a small round jar, such as a spice jar, cut a circular hole in the center of each of the other four tofu slabs. Place them on top of the slabs on the baking sheet.

Mash up the tofu “holes” and mix them into the hummus mixture. Fill the holes in the tofu slabs with this mixture and spread a little over the tops of the slabs. Place the baking sheet into the broiler and broil for about 6 to 7 minutes, making sure the hummus mix doesn’t burn. Remove from the oven, eat and enjoy.