More Pizza

Like last time except toppings were just:
Onion
Garlic
Basil

That's really all you need, anyway.

Working Lunch: Carrot Soup

From Mark Bittman's How to Cook Everything Vegetarian.

Tempeh Burger

Tempeh
Ciabatta
Grilled Garlic
Grilled Onions
Lettuce
Tomato
Barbecue Sauce

Thanks; from Moderns

Hey! Meals got a nice write-up on that boredom-breaking beaut of a blog, Web Diversions. Thanks, Web Diversions!

Kale Tortilla with Local Tomatoes

1 bunch kale
3 tb olive oil
5 shallots, coarsely chopped
4 cloves garlic, minced
2 medium red skin potatoes, sliced thinly
6 eggs, beaten
1 tsp paprika
1 tb fresh chopped flat-leaf parsley
salt and pepper to taste

2 roma tomatoes
parmesan

Remove the tough stems from the kale by carefully cutting around them with a sharp knife. Discard the stems and chop or tear the remaining leaves into smallish, irregular pieces. Blanch the kale in boiling water for a few minutes until bright green and just wilting. Drain and plunge the leaves into ice water to stop the cooking. Set aside.

Pre-heat a cast iron skillet over medium heat. Pour 2 tb of the olive oil into the hot skillet, then add the shallots. Cook for only a minute or so, then add the garlic and potatoes. Traditional tortilla recipes ask that you cook the potatoes in quite a bit more oil. Though most of it is later drained off, and in spite my loyalties to Sra Ana -- who first taught me how to make tortilla in her lovely home in Sevilla -- I've never been able to feel totally comfortable with all that oil. What I do instead is turn the heat down fairly low and spread the raw potato slices out over the shallots (or onions) and garlic. Then, I cover the pan and let the potatoes steam, slider style, over the shallots and garlic. After about 5 minutes, I toss the potatoes with the shallots/garlic so as not to burn the bottom layer and continue to cook covered, tossing occasionally, until the potatoes are tender. All in all, the potatoes probably absorb as much oil using this method as with the traditional one, but my hard-to-kick fat-phobia breathes a little easier.

When the potatoes are just about finished, bring your attention back to the kale-in-waiting. Remove the leaves from the icy bath and squeeze as much water out of them as you can. Add them to the potatoes/shallots/garlic and cook together for 3-5 more minutes. Next, remove the potato mixture from the pan and spread it out onto a plate so it can cool. Wipe out the pan.

Meanwhile, beat the eggs and add the paprika, 1/2 of the parsley, salt and pepper.

Combine the potato mixture with the eggs slowly by adding the potato mixture to the beaten eggs in small batches. This helps prevent the eggs from cooking, if the potatoes aren't completely cooled.

Preheat the pan again on high, then add 1 tb of olive oil. Spread the oil out evenly in the pan (I use a silicone pastry brush) and quickly pour the egg + potato mixture onto the hot oil. Turn the heat down to medium low and let the eggs cook. Cook until the sides have set and the top begins to look drier, if still a bit loose. Flip* onto a large plate, then carefully return the tortilla to the pan with the opposite side down and cook for a few more minutes.

Turn the tortilla out onto a large plate or cutting board, then cut and serve. I garnished mine with the rest of the parsley, some roma tomato slices and shredded parmesan. Tortilla is delicious at any temperature and is super delicious in a next-day sandwich. Starchtastic!

* If flipping is too scary or you've had bad luck with it in the past, you can move the tortilla to the broiler at this stage. Cook under the broiler for a few minutes until the top has set.

Rustic Macaroni and Cheese

For the casserole:
1 pound whole wheat macaroni noodles
1 carrot, cut in half lengthwise and sliced thinly
1 celery stalk, sliced thinly
3 shallots, sliced thinly
3 cloves garlic, minced
2 tsp fresh thyme leaves
2 1/2 tb butter
1 cup milk
1/2 cup heavy cream
1 1/2 cup grated gruyere
1 tb fresh chives, chopped
1 tb fresh flat leaf parsley, chopped

For the topping:
1 1/2 cup bread crumbs
1/4 cup grated parmesan
1 tb fresh chives, chopped
1 tb fresh flat leaf parsley, chopped
1/2 tb room temperature butter

Boil water and cook macaroni. Set aside. Meanwhile, in a heavy bottom, oven-safe pot, saute carrots in 2 tb butter over medium-low heat. Add shallots and celery and continue to saute until just softened. Add garlic and thyme and cook until fragrant. Next, combine grated gruyere, milk, cream and sour cream. Pour milk mixture into the vegetable mixture and cook over low heat until slightly reduced. Pour in the cooked macaroni and stir to coat. Add parsley and chives and stir to incorporate. Salt and pepper to taste.

Mix breadcrumbs with parmesan, parsley and chives. Use your fingers to work butter into the mixture.

Use a wooden spoon or spatula to spread the macaroni out in the dutch oven so the top is even and flat. Cover with breadcrumb mixture. Bake at 400 degrees for 10 minutes, then broil for a couple minutes or until the topping has browned.

Banana Muffin and Eggs

Banana nut muffins (banana quick bread recipe from The Joy of Cooking cookbook)
scrambled eggs

Wild Mushroom Risotto Cups

Arborio Rice
Vegetable Stock
Porcini Mushrooms
Morels (from a Spring harvest)
Shallots
Spinach
White Wine
Olive Oil
Butter
Garlic
Parmesan
Thyme
Salt
Pepper

Red wine
Shallots
Olive Oil

(My inspiration was a recipe in the October 2002 issue of Bon Appétit. I can't find it online, but you might consult some of these recipes for your own inspiration. When the risotto is finished, oil timbales, put 6 or so spinach leaves in the bottom of each, and pour the risotto into the cups. Grate parmesan cheese over each timbale. Bake at 400 degrees for 10-15 minutes until cheese is melted and top begins to harden. Turn each timbale out and cover with a red wine reduction.)

Tempeh Enchiladas

For the Filling:
1/2 medium yellow onion, chopped
1/2 red pepper, chopped
1/4 yellow pepper, chopped
3 cloves garlic, chopped finely
2 tb olive oil
1/4 tsp each cumin, coriander, paprika
1/2 tsp chili powder
1/2 tsp salt
red pepper flakes or cayenne to taste
8 oz tempeh, crumbled
1-2 tb vegetable stock
1/2 tsp hot sauce or to taste

Topping:
Red sauce (I used Whole Foods' salsa roja)
Up to 1/4 cup mozzarella or chihuahua cheese

Preheat oven to 375 degrees.

Saute the onion in the olive oil over medium heat for a couple minutes. Add the bell peppers and continue to saute until the onion becomes translucent. Next, add the garlic and dry spices and cook, stirring, for a minute or so until fragrant. Add the tempeh and vegetable stock along with hot sauce, if desired. Cook, covered, for 3-5 minutes until the tempeh is hot and cooked through but still moist.

Remove from heat and fill 6 medium tortillas with prepared filling. Roll filled tortillas and place them in a baking dish, seam side down. Cover with red sauce, then cheese. Bake in preheated oven for 15 minutes or until cheese is melted and slightly browned.

Top with any combination of tomatoes, sour cream, avocado or cilantro. I was out of avocado and cilantro so I just used tomatoes and sour cream for the enchiladas in the photo.

Spaghetti with Heirloom Tomatoes

Whole Wheat Spaghetti
Heirloom Tomatoes
Shallots
Garlic
Parmesan
Olive Oil
Butter
Basil
Salt
Pepper

Guest Cook: Dinner at Surabhi's

Carrot and Cauliflower Casserole with Heirloom Tomatoes

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11.Carrots
Cauliflower
Rice
Heirloom Tomatoes
Vegetarian Sausage
Parmesan
Egg
Sour Cream
Butter
Olive Oil
Garlic
Dill
Lemon Balm
Salt
Pepper
Cayenne
Paprika

Heirloom Caprese Salad

Heirloom Tomatoes
Mozzarella
Basil
Salt
Pepper

Peach French Toast with Vegetarian Sausage

Sourdough Bread
Eggs
Milk
Cream
Peaches
Butter

Vegetarian Sausage

Seitan Salad

2-3 stalks celery, chopped
2 carrots, chopped
3 scallions, chopped
1 tb chopped fresh parsley
1 8 oz package of seitan, chopped
1/2 medium onion
2-3 cloves of garlic
olive oil for sauteing
2 tb veganaise
salt and pepper to taste

Combine the chopped vegetables with the parsley in a large mixing bowl. Meanwhile, sauté the onions until translucent. Add the garlic to the onions and, shortly thereafter, add the seitan. Cook the seitan for 5-10 minutes until warm and slightly browned. Combine the seitan mixture with the vegetables and stir in the veganaise (or mayonaise for a vegetarian version), salt and pepper.