For years I made chile rellenos in the pan, carefully frying each one, taking great pains to coat them well with the flour mixture and not burn them, until I discovered the casserole version, which is so much easier and tastes just as good if not better, all fluffy and cheesy. If you can’t eat gluten, substitute the wheat flour in this recipe with either rice flour or teff flour. The teff is heavier than the rice, but has a nice flavor. Which substitute flour works better for you is a matter of taste.
Ingredients
1 two-pound can of whole green chiles (about a dozen to fifteen chiles)
8 eggs, with whites separated from yolks
3/4 cup milk (lactose-free works fine)
1 cup flour (wheat, rice, or teff)
1 tsp. baking powder
pinch of salt
1 lb. Monterey jack and/or cheddar cheese
1 tsp. chili powder
1 bunch cilantro (about ½ cup), washed and chopped
2 tsp. oil to grease the baking dish
Directions
Preheat the oven to 350°. Coat an oblong baking dish with vegetable oil.
Cut the cheese into chunks about 1/8-inch wide and stuff the chiles generously with the cheese. Place each cheese-stuffed chile in the baking dish. Reserve ¾ cup of grated cheese for the top of the casserole.
Once all the chiles are stuffed and in the baking dish, separate the egg yolks from the egg whites. Set the egg whites to one side. You don’t need all the egg yolks. About 4 or 5 is sufficient. Combine the egg yolks with the milk and beat together. In a separate bowl, combine the flour, baking powder, and chili powder. Next add a touch of salt to the egg whites and beat them up stiff and fluffy. Once they are beaten stiff, fold the flour mixture into the egg whites then mix in the egg and milk mixture. When all these ingredients are well-combined, pour them over the chiles. Sprinkle the grated cheese over the top (cheddar makes for a nice color) and then sprinkle the chopped cilantro on top of that.
Bake the chile rellenos for 45 minutes or until no longer wet.
Eat well, be well, live deliciously!
Monday, May 10, 2010
Sunday, May 2, 2010
Guacamole
A Cinco de Mayo favorite and good all year round to complement any Mexican- or Latin-style dinner, guacamole is more multi-dimensional than at first sight. I have two different versions, one more complex and the other simple and stunning. This recipe is for the more complex guacamole, read about the simple one in the directions below.
Ingredients
3 ripe avocados mashed completely or partially depending on preferred texture
1 large tomato chopped
1 crushed garlic clove or ¼ tsp. garlic powder
¼ cup finely chopped onions or 1 tsp. onion powder
½ c. fresh cilantro chopped fine
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
¼ tsp. chili powder
Directions
Combine ingredients listed above. Serve fresh immediately for the best flavor. To help prevent the guacamole from losing its beautiful green color, leave one or two avocado pits in it. I have been told (by a Mexican-American friend) that the pits also add flavor secrets to the guacamole if let to stand for a few minutes.
For a more simple guacamole, that is quite delicious and delicate in its more simple, clear flavor, go with just avocadoes, lemon/lime juice, and cilantro.
Look for my Enchiladas recipe or my Beans with Cilantro and Tomato. Both of these are terrific with guacamole.
Eat well, be well, live deliciously!
Ingredients
3 ripe avocados mashed completely or partially depending on preferred texture
1 large tomato chopped
1 crushed garlic clove or ¼ tsp. garlic powder
¼ cup finely chopped onions or 1 tsp. onion powder
½ c. fresh cilantro chopped fine
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
¼ tsp. chili powder
Directions
Combine ingredients listed above. Serve fresh immediately for the best flavor. To help prevent the guacamole from losing its beautiful green color, leave one or two avocado pits in it. I have been told (by a Mexican-American friend) that the pits also add flavor secrets to the guacamole if let to stand for a few minutes.
For a more simple guacamole, that is quite delicious and delicate in its more simple, clear flavor, go with just avocadoes, lemon/lime juice, and cilantro.
Look for my Enchiladas recipe or my Beans with Cilantro and Tomato. Both of these are terrific with guacamole.
Eat well, be well, live deliciously!
Sunday, April 18, 2010
Knock-Out Macaroni and Cheese
This macaroni and cheese will be a hit every time you make it. Children love it. It works perfectly to complement many other dishes (including that meat and fish that I don’t eat) and is an excellent contribution to any potluck dinner. Great for Thanksgiving. It is an all-around comfort food and so easy to prepare that you will never go back to those cardboard packaged versions again. In my opinion, the trick to my macaroni and cheese that makes it so popular is that I use a ridiculously abundant amount of cheese and do not skimp on the butter.
Ingredients
16 oz. elbow macaroni or spiral pasta (use rice pasta for the gluten-free version)
1 lb. grated cheddar cheese
3 large eggs
1¼ cup milk
1 stick butter (approximately ½ cup)
½ cup wheat germ (or flax seed meal for the gluten-free version)
2 tsp. onion powder
1 tsp. black pepper
generous dusting of paprika
salt to taste
Directions
Preheat the oven to 350°. Grease an oblong baking dish.
Boil the pasta until it is done. When it is cooked, toss it lightly with ¼ cup of butter, sliced so that it melts quickly into the warm pasta. Add the onion powder and black pepper (and salt if desired) and mix them into the pasta well.
In a separate bowl, beat the eggs, then add the milk. Grate the cheese.
Spread a generous layer of the macaroni (about 1/3 of the total macaroni) in the baking dish. Cover that layer with grated cheese. Spread half the remaining macaroni over the grated cheese layer. Cover that with another thick layer of grated cheese. Keep some of the cheese out to put on top. Spread the last (thinner) layer of macaroni and sprinkle the last of the cheese on top of that. Pour the egg and milk mixture evenly over the macaroni and cheese, making sure it sinks in. Sprinkle the wheat germ (or flax seed meal) over the top then dot with butter. Dust the top with paprika.
Cover with foil and bake for 40 minutes at 350°. Then remove the foil and allow it to continue to bake uncovered for another 15 minutes to crisp the top. You’re children will be sniffing around the kitchen when they smell this one in the oven!
Eat well, be well, live deliciously!
Ingredients
16 oz. elbow macaroni or spiral pasta (use rice pasta for the gluten-free version)
1 lb. grated cheddar cheese
3 large eggs
1¼ cup milk
1 stick butter (approximately ½ cup)
½ cup wheat germ (or flax seed meal for the gluten-free version)
2 tsp. onion powder
1 tsp. black pepper
generous dusting of paprika
salt to taste
Directions
Preheat the oven to 350°. Grease an oblong baking dish.
Boil the pasta until it is done. When it is cooked, toss it lightly with ¼ cup of butter, sliced so that it melts quickly into the warm pasta. Add the onion powder and black pepper (and salt if desired) and mix them into the pasta well.
In a separate bowl, beat the eggs, then add the milk. Grate the cheese.
Spread a generous layer of the macaroni (about 1/3 of the total macaroni) in the baking dish. Cover that layer with grated cheese. Spread half the remaining macaroni over the grated cheese layer. Cover that with another thick layer of grated cheese. Keep some of the cheese out to put on top. Spread the last (thinner) layer of macaroni and sprinkle the last of the cheese on top of that. Pour the egg and milk mixture evenly over the macaroni and cheese, making sure it sinks in. Sprinkle the wheat germ (or flax seed meal) over the top then dot with butter. Dust the top with paprika.
Cover with foil and bake for 40 minutes at 350°. Then remove the foil and allow it to continue to bake uncovered for another 15 minutes to crisp the top. You’re children will be sniffing around the kitchen when they smell this one in the oven!
Eat well, be well, live deliciously!
Friday, April 9, 2010
Mushroom and Spinach Lasagna Casserole
This is a terrific way to simplify lasagna. The most difficult part of making a good lasagna is dealing with those flat noodles. This version of lasagna is so much quicker and easier, you can pack more vegetables into it, and you can make it with rice pasta if you are sensitive to gluten. There is no way around the cheese in it for the lactose intolerant; however, if you have difficulty with lactose then skip the ricotta and mozzarella cheeses and substitute more hard cheeses, such as parmesan or romano, for a dish that is easier on your digestion. Using spiral or curly pasta will give this dish the same feel as a traditional lasagna.
Ingredients
16 oz. pasta (spiral or curly pasta is better, rice pasta can be used)
24 oz. tomato sauce
8 oz. grated cheese (use an Italian blend, such as mozzarella, cheddar, parmesan, asiago, and romano)
¼ cup grated parmesan, romano or asiago cheese for the top
¾ cup ricotta cheese
3 eggs
9 oz. chopped spinach
2 tbsp. olive oil
2 tbsp. red wine
2 cups chopped mushrooms (or one large Portobello mushroom)
1/3 cup chopped onions or 2 tbsp. onion powder
2 large cloves crushed garlic
¼ cup finely chopped fresh basil or 2 tbsp. dried basil
3 tbsp. finely chopped fresh oregano or 2 tbsp. dried oregano
2 tbsp. finely chopped fresh parsley or 1 tbsp. dried parsley
1 tsp. black pepper
dusting of paprika
salt to taste
Directions
Preheat the oven to 350°. Grease an oblong baking dish. Boil the pasta until it is done al dente.
Sauté the onion and mushrooms in olive oil for about 3 minutes, until soft. Add the red wine and the spinach on top and put a lid on the pan to steam the spinach until it wilts. If you are using fresh basil, oregano, and/or parsley, steam that with the spinach. If the vegetables are very wet, drain off liquid before adding them to the rest of the ingredients (it’s OK to include a tablespoon or two of the liquid). Beat the eggs and combine with the ricotta cheese.
Combine all the ingredients, except the paprika and the ¼ cup of cheese reserved for the top of the casserole, in a large mixing bowl. Spread the ingredients in the oblong baking dish. Sprinkle the ¼ cup of cheese on top and dust with paprika. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes uncovered.
Other vegetables may be added, such as red or green peppers, olives, artichoke hearts, or sun-dried tomatoes. However, I recommend no more than 2-½ cups of veggies (in addition to the spinach). Otherwise the lasagna becomes overpowered with veggies. If you want more veggies in the meal, then serve this dish with a green salad or a ratatouille.
Eat well, be well, live deliciously!
Ingredients
16 oz. pasta (spiral or curly pasta is better, rice pasta can be used)
24 oz. tomato sauce
8 oz. grated cheese (use an Italian blend, such as mozzarella, cheddar, parmesan, asiago, and romano)
¼ cup grated parmesan, romano or asiago cheese for the top
¾ cup ricotta cheese
3 eggs
9 oz. chopped spinach
2 tbsp. olive oil
2 tbsp. red wine
2 cups chopped mushrooms (or one large Portobello mushroom)
1/3 cup chopped onions or 2 tbsp. onion powder
2 large cloves crushed garlic
¼ cup finely chopped fresh basil or 2 tbsp. dried basil
3 tbsp. finely chopped fresh oregano or 2 tbsp. dried oregano
2 tbsp. finely chopped fresh parsley or 1 tbsp. dried parsley
1 tsp. black pepper
dusting of paprika
salt to taste
Directions
Preheat the oven to 350°. Grease an oblong baking dish. Boil the pasta until it is done al dente.
Sauté the onion and mushrooms in olive oil for about 3 minutes, until soft. Add the red wine and the spinach on top and put a lid on the pan to steam the spinach until it wilts. If you are using fresh basil, oregano, and/or parsley, steam that with the spinach. If the vegetables are very wet, drain off liquid before adding them to the rest of the ingredients (it’s OK to include a tablespoon or two of the liquid). Beat the eggs and combine with the ricotta cheese.
Combine all the ingredients, except the paprika and the ¼ cup of cheese reserved for the top of the casserole, in a large mixing bowl. Spread the ingredients in the oblong baking dish. Sprinkle the ¼ cup of cheese on top and dust with paprika. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes uncovered.
Other vegetables may be added, such as red or green peppers, olives, artichoke hearts, or sun-dried tomatoes. However, I recommend no more than 2-½ cups of veggies (in addition to the spinach). Otherwise the lasagna becomes overpowered with veggies. If you want more veggies in the meal, then serve this dish with a green salad or a ratatouille.
Eat well, be well, live deliciously!
Saturday, April 3, 2010
Cheese and Spinach Soufflé
This basic soufflé recipe can be used for a variety of cheese and vegetable combinations. First, the basic recipe, then some suggestions for variations on the theme.
Ingredients
5 eggs (yolks and whites to be separated)
½ cup mayonnaise
4 tbsp. flour (rice flour works just as well as wheat if you can’t eat gluten)
½ tsp. baking powder
2 tbsp. olive oil
½ c. finely diced onion or 2 tsp. onion powder
1 large crushed garlic clove or 1 tsp. garlic powder
1½ cups grated cheddar cheese
9 oz. fresh spinach
2 tsp. basil
2 tsp. tarragon
1 tsp. parsley
1 tsp. black pepper
dusting of paprika
salt to taste
Directions
Preheat the oven to 325°. Heat the olive oil in a skillet until frying-hot then add the onion. Reduce the heat and gently sauté until soft, about 3 minutes. Turn the heat down low and add the spinach. If you use fresh basil, tarragon, and/or parsley, add that with the spinach. Cover the skillet and steam the spinach until it wilts.
Separate the yolks and whites. Place the whites into a mixing bowl by themselves to be used shortly. Note that this recipe only works if the eggs are cold because the egg whites will need to be beaten stiff. The yolks go into a mixing bowl to be blended with the other ingredients.
Combine the egg yolks, mayonnaise, flour, baking powder, cheese, and herbs in a mixing bowl. Press all liquid out of the vegetables, then add them to the egg yolk mixture. Blend all the ingredients well.
Shake a little salt into the egg whites as this will help them beat up fluffy. Beat them on high until they are stiff and stand in peaks when you lift the beaters out. Grease a deep eight-inch round casserole dish and then put the egg whites into it. Add the mixture of ingredients and fold them gently into the egg whites, blending all together in a soapy sort of soup. Dust the top with paprika.
Bake for 45 minutes at 325°. Check to be sure the soufflé is done by inserting a knife in the middle. It should come out pretty clean with no gooey mixture stuck to it. Bake for longer if the soufflé is not done. You have to serve the soufflé immediately if you want it to be admired for its fluffy appearance because it will drop swiftly, but it will still taste delicious after it drops.
Here are some suggestions for other terrific combinations for this soufflé. Try using chopped marinated artichoke hearts and jack or fontina cheese. Sun-dried tomatoes are a great addition to any combination. Small cherry tomatoes (about a handful) are sweet and tasty. Be sure to pierce each with a knife before adding to the mixture. Mushrooms are a little heavy for a soufflé, but if you chop them fine and sauté them, you can do a lovely mushroom and Swiss cheese version. Asparagus and smoked cheddar is a good combo too, just chop and sauté the asparagus beforehand. Any vegetable that you use should be drained of any water resulting from cooking. If the soufflé gets too wet, it won’t fluff up properly.
Note that these soufflés go well with the roasted potato medley for a fine dinner.
Eat well, be well, live deliciously!
Ingredients
5 eggs (yolks and whites to be separated)
½ cup mayonnaise
4 tbsp. flour (rice flour works just as well as wheat if you can’t eat gluten)
½ tsp. baking powder
2 tbsp. olive oil
½ c. finely diced onion or 2 tsp. onion powder
1 large crushed garlic clove or 1 tsp. garlic powder
1½ cups grated cheddar cheese
9 oz. fresh spinach
2 tsp. basil
2 tsp. tarragon
1 tsp. parsley
1 tsp. black pepper
dusting of paprika
salt to taste
Directions
Preheat the oven to 325°. Heat the olive oil in a skillet until frying-hot then add the onion. Reduce the heat and gently sauté until soft, about 3 minutes. Turn the heat down low and add the spinach. If you use fresh basil, tarragon, and/or parsley, add that with the spinach. Cover the skillet and steam the spinach until it wilts.
Separate the yolks and whites. Place the whites into a mixing bowl by themselves to be used shortly. Note that this recipe only works if the eggs are cold because the egg whites will need to be beaten stiff. The yolks go into a mixing bowl to be blended with the other ingredients.
Combine the egg yolks, mayonnaise, flour, baking powder, cheese, and herbs in a mixing bowl. Press all liquid out of the vegetables, then add them to the egg yolk mixture. Blend all the ingredients well.
Shake a little salt into the egg whites as this will help them beat up fluffy. Beat them on high until they are stiff and stand in peaks when you lift the beaters out. Grease a deep eight-inch round casserole dish and then put the egg whites into it. Add the mixture of ingredients and fold them gently into the egg whites, blending all together in a soapy sort of soup. Dust the top with paprika.
Bake for 45 minutes at 325°. Check to be sure the soufflé is done by inserting a knife in the middle. It should come out pretty clean with no gooey mixture stuck to it. Bake for longer if the soufflé is not done. You have to serve the soufflé immediately if you want it to be admired for its fluffy appearance because it will drop swiftly, but it will still taste delicious after it drops.
Here are some suggestions for other terrific combinations for this soufflé. Try using chopped marinated artichoke hearts and jack or fontina cheese. Sun-dried tomatoes are a great addition to any combination. Small cherry tomatoes (about a handful) are sweet and tasty. Be sure to pierce each with a knife before adding to the mixture. Mushrooms are a little heavy for a soufflé, but if you chop them fine and sauté them, you can do a lovely mushroom and Swiss cheese version. Asparagus and smoked cheddar is a good combo too, just chop and sauté the asparagus beforehand. Any vegetable that you use should be drained of any water resulting from cooking. If the soufflé gets too wet, it won’t fluff up properly.
Note that these soufflés go well with the roasted potato medley for a fine dinner.
Eat well, be well, live deliciously!
Sunday, March 28, 2010
Eggplant Parmesan Three Different Ways
My eggplant parmesan has evolved over the years. Before I had children, I took the time to make a classic old-fashioned eggplant parmesan with each tender piece of eggplant battered and fried to perfection. Once I had children, I couldn’t take the time to make a traditional eggplant parmesan, so I developed a quick and easy version that the children would eat. When the children grew up, I went back to making my labor-intensive classic parmesan. These days, I am working on my gluten-free eggplant parmesan so I have some terrific ideas to share on that topic. Here are the recipes, which comprise the evolution of my eggplant parmesan.
Eggplant Parmesan the Old-Fashioned Way
Ingredients
1 eggplant, peeled and sliced in ½-inch rounds
olive oil as needed
2 or 3 eggs (depending on the size of the eggplant, start with 2)
1½ cups flour with a sprinkle of black pepper, oregano, and paprika
4-5 cups tomato sauce (homemade or store-bought, your choice)
1 lb. grated cheese (see below about type of cheese)
Oregano (see below)
Directions
Beat the eggs in a wide bowl until fluffy. Put the flour and herbs (blended) on a dinner-sized plate. Grease a rectangular baking dish with oil and preheat the oven to 350°. Spread a thin layer of tomato sauce in the bottom of the baking dish.
Pour a thin film of olive oil in a large skillet and heat to frying-hot. Dip each round of eggplant into the eggs (coat completely), then coat it in the flour mixture (completely), then place it in the skillet. Fry the eggplant rounds until the flour is crispy brown, then turn them and fry the other side to crispy brown. When they are done place them in the tomato sauce in the baking dish. Rinse the skillet out with water before frying the next batch of eggplant to prevent it from picking up burnt bits of batter. Re-oil the pan with fresh olive oil for the next batch. Do this between every fry-batch of eggplant rounds so that they are each fried in a clean skillet with fresh oil.
After each batch of eggplant rounds is placed into the baking dish, place a couple of tablespoons of tomato sauce on them, sprinkle oregano on them, and then put a generous amount of grated cheese on top. Grated parmesan cheese is excellent. I like to use a combination of parmesan, mozzarella, and mild cheddar. There are also Italian cheese combinations sold pre-grated and pre-mixed. Choose a cheese that you like. Note that Fontina and cheddar is also a terrific combination.
When all the eggplant has been fried and placed in the baking dish, with sauce, oregano, and cheese on top, cover the dish with a lid or foil and bake at 350° for half an hour.
Eggplant Parmesan Quick and Easy for Busy Moms and Young Children
Here is a cheater’s way to make an easier version of eggplant parmesan that children will usually eat.
Ingredients
1 eggplant, peeled and sliced in ¼-inch rounds
4-5 cups tomato sauce
1 lb. grated cheddar and parmesan cheese
¼ - ½ cup wheat germ (note that flax seed meal can be used for a gluten-free version)
Oregano (see below)
Directions
Grease a rectangular baking dish with oil and preheat the oven to 350°. Spread a thin layer of tomato sauce in the bottom of the baking dish. Place the eggplant rounds (raw) into the baking dish. Put tomato sauce on each round, then sprinkle wheat germ on top, then put a generous heap of grated cheese on top of that. Then sprinkle with oregano. Cover the dish with a lid or foil and bake at 350° for 50-60 minutes (until the eggplant is cooked to tenderness but not to mush).
Gluten-Free Eggplant Parmesan the Old-Fashioned Way
Follow the recipe above for the Old-Fashioned Eggplant Parmesan; however, substitute teff flour for the wheat flour. It will cook faster in the frying pan (so take care not to burn it) and be darker in color, but it tastes excellent. You can also sprinkle the top with flax seed meal for some extra flavor. Another variation on this theme that is gluten-free and delicious is to slice polenta into ½-inch rounds, fry it in the frying pan (not breaded of course) and intersperse the layers of eggplant with layers of polenta. You can make the Quick and Easy version with polenta layers as well, just remember to bake raw eggplant longer if you didn’t fry it first so that it cooks all the way through and gets tender. No one likes rubbery eggplant.
Eat well, be well, live deliciously!
Eggplant Parmesan the Old-Fashioned Way
Ingredients
1 eggplant, peeled and sliced in ½-inch rounds
olive oil as needed
2 or 3 eggs (depending on the size of the eggplant, start with 2)
1½ cups flour with a sprinkle of black pepper, oregano, and paprika
4-5 cups tomato sauce (homemade or store-bought, your choice)
1 lb. grated cheese (see below about type of cheese)
Oregano (see below)
Directions
Beat the eggs in a wide bowl until fluffy. Put the flour and herbs (blended) on a dinner-sized plate. Grease a rectangular baking dish with oil and preheat the oven to 350°. Spread a thin layer of tomato sauce in the bottom of the baking dish.
Pour a thin film of olive oil in a large skillet and heat to frying-hot. Dip each round of eggplant into the eggs (coat completely), then coat it in the flour mixture (completely), then place it in the skillet. Fry the eggplant rounds until the flour is crispy brown, then turn them and fry the other side to crispy brown. When they are done place them in the tomato sauce in the baking dish. Rinse the skillet out with water before frying the next batch of eggplant to prevent it from picking up burnt bits of batter. Re-oil the pan with fresh olive oil for the next batch. Do this between every fry-batch of eggplant rounds so that they are each fried in a clean skillet with fresh oil.
After each batch of eggplant rounds is placed into the baking dish, place a couple of tablespoons of tomato sauce on them, sprinkle oregano on them, and then put a generous amount of grated cheese on top. Grated parmesan cheese is excellent. I like to use a combination of parmesan, mozzarella, and mild cheddar. There are also Italian cheese combinations sold pre-grated and pre-mixed. Choose a cheese that you like. Note that Fontina and cheddar is also a terrific combination.
When all the eggplant has been fried and placed in the baking dish, with sauce, oregano, and cheese on top, cover the dish with a lid or foil and bake at 350° for half an hour.
Eggplant Parmesan Quick and Easy for Busy Moms and Young Children
Here is a cheater’s way to make an easier version of eggplant parmesan that children will usually eat.
Ingredients
1 eggplant, peeled and sliced in ¼-inch rounds
4-5 cups tomato sauce
1 lb. grated cheddar and parmesan cheese
¼ - ½ cup wheat germ (note that flax seed meal can be used for a gluten-free version)
Oregano (see below)
Directions
Grease a rectangular baking dish with oil and preheat the oven to 350°. Spread a thin layer of tomato sauce in the bottom of the baking dish. Place the eggplant rounds (raw) into the baking dish. Put tomato sauce on each round, then sprinkle wheat germ on top, then put a generous heap of grated cheese on top of that. Then sprinkle with oregano. Cover the dish with a lid or foil and bake at 350° for 50-60 minutes (until the eggplant is cooked to tenderness but not to mush).
Gluten-Free Eggplant Parmesan the Old-Fashioned Way
Follow the recipe above for the Old-Fashioned Eggplant Parmesan; however, substitute teff flour for the wheat flour. It will cook faster in the frying pan (so take care not to burn it) and be darker in color, but it tastes excellent. You can also sprinkle the top with flax seed meal for some extra flavor. Another variation on this theme that is gluten-free and delicious is to slice polenta into ½-inch rounds, fry it in the frying pan (not breaded of course) and intersperse the layers of eggplant with layers of polenta. You can make the Quick and Easy version with polenta layers as well, just remember to bake raw eggplant longer if you didn’t fry it first so that it cooks all the way through and gets tender. No one likes rubbery eggplant.
Eat well, be well, live deliciously!
Thursday, March 25, 2010
Quinoa and Tofu Curry
This dish works well for potlucks since it is a nice accompanying dish to many other foods and it is unusual because most people don’t think of using quinoa too often. (You can substitute the quinoa for a blend of exotic rices in this recipe for another excellent dish.) I use is a red quinoa that comes pre-rinsed. If you use an unrinsed quinoa, be sure to rinse it well first (as per instructions on the package).
Ingredients
1 cup uncooked red quinoa
2 cups water
olive oil as needed
6-10 oz. firm tofu
½ cup raisins or dried cranberries
½ red pepper
3 tbsp. chives
2 tsp. curry powder (see below)
1 tsp. garam (optional)
1 cup cubed and roasted sweet potato (optional)
¼ cup slivered almonds or pine nuts (optional)
Directions
Bring the water to a boil, add the quinoa, and simmer covered on low temperature until all the water is absorbed (about 15 minutes). Fluff with a fork and allow to sit for 5 minutes, covered.
If you want to include the sweet potato in this dish, it will need to be roasted in the oven beforehand. Scrape the skin off the sweet potato, cut it into cubes about ½ inch to ¾ inch square, toss approximately 1 cup of sweet potato cubes with 2 tbsp. olive oil and bake for 30 minutes (or until just tender) at 350° on a cookie sheet.
For this dish, I like to use the savory baked tofu or teriyaki baked tofu already prepared. You can also make your own tofu using my Pan-Fried Tofu Recipe. If you use the prepared tofu, cut it into ½-inch cubes and pan-fry it lightly in olive oil until just browned.
Chop the red pepper and chives.
If you have a curry powder that you like, use that for seasoning. If not, the main ingredients I look for in a curry powder (or use when I throw one together) are turmeric, cumin, fenugreek, ginger, black pepper, and coriander. The garam adds a slightly sweet spicy flavor as it usually includes coriander, ginger, and cinnamon.
Eat well, be well, live deliciously!
Ingredients
1 cup uncooked red quinoa
2 cups water
olive oil as needed
6-10 oz. firm tofu
½ cup raisins or dried cranberries
½ red pepper
3 tbsp. chives
2 tsp. curry powder (see below)
1 tsp. garam (optional)
1 cup cubed and roasted sweet potato (optional)
¼ cup slivered almonds or pine nuts (optional)
Directions
Bring the water to a boil, add the quinoa, and simmer covered on low temperature until all the water is absorbed (about 15 minutes). Fluff with a fork and allow to sit for 5 minutes, covered.
If you want to include the sweet potato in this dish, it will need to be roasted in the oven beforehand. Scrape the skin off the sweet potato, cut it into cubes about ½ inch to ¾ inch square, toss approximately 1 cup of sweet potato cubes with 2 tbsp. olive oil and bake for 30 minutes (or until just tender) at 350° on a cookie sheet.
For this dish, I like to use the savory baked tofu or teriyaki baked tofu already prepared. You can also make your own tofu using my Pan-Fried Tofu Recipe. If you use the prepared tofu, cut it into ½-inch cubes and pan-fry it lightly in olive oil until just browned.
Chop the red pepper and chives.
If you have a curry powder that you like, use that for seasoning. If not, the main ingredients I look for in a curry powder (or use when I throw one together) are turmeric, cumin, fenugreek, ginger, black pepper, and coriander. The garam adds a slightly sweet spicy flavor as it usually includes coriander, ginger, and cinnamon.
Eat well, be well, live deliciously!
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