Sloppy Joes

We made vegetarian sloppy Joe's for dinner tonight. They were good! They have tomato and molasses and apple cider vinegar in them. The recipe calls for some spicy things which we left out in the hopes that Linnea would eat it, but she refused to even try unfortunately. Next time I would use a little less molasses and definitely put in the spicy stuff.

The treatment of the tofu is interesting. I think I will do that in the future for vegetarian chili's and things. It ends up being a pretty good texture for a stew like this.

Cafe Flora Polenta with Seasonal Fig Fennel Sauce

Another great recipe from the Cafe Flora Cookbook.  There's not one in there that doesn't turn out delicious, however, many of them can be very complicated.  Happily, this one was easy.

Note that this recipe made with the fig sauce is significantly better than the tomato/provencal version.

Here it is:  Spicy Grilled Polenta with Fig Fennel Sauce (variation:  Provencal Fennel Sauce - see cookbook for recipe - basically, it uses olives and tomatoes instead of figs)

Ingredients:
Polenta
olive oil
1/2 yellow onion, diced
salt
2-3 cloves chopped garlic
1 tsp red pepper flakes
2 tsp fennel seeds, toasted and ground
7 cups water
2 cups polenta (coarse yellow cornmeal)

Fig Fennel Sauce
large fennel bulb (about 1 pound)
olive oil
S&P
1/2 yellow onion, diced
2-3 cloves chopped garlic
1/4 c white wine
1 tblsp diced fresh rosemary
Balsamic Roasted Figs (recipe follows)
splash of balsamic vinegar

Balsamic Roasted Figs
1.5 pints large firm black Mission figs, sliced in half (just over 3 cups)
3 tblsp balsamic vinegar
1.5 tblsp olive oil
1/2 tsp salt
pinch of ground pepper


Directions:
Polenta

1. Grease a 9 x 13 baking dish with olive oil
2. Saute onion and salt until onion is translucent (about 10 mins).  Add garlic, red pepper flakes, and fennel, and cook another minute.
3. Add the water and bring to a boil.  Pour the polenta into the boiling liquid in a long thin stream (or mix the polenta into cold water, reserving some initially, and mix it in slowly) - the point is to avoid lumpy polenta.  Reduce heat to medium, stirring constantly until polenta gets thick - 10-15 minutes.
4. Immediately pour the polenta into the baking dish and put it in the fridge.  This can be done a day ahead.  Cool until firm, at least one hour.
5. Once cool and firm, cut the polenta into 6 squares and then cut diagonally into 12 triangles.  Brush both sides with oil.  Grill or broil until lightly browned and heated through - about 5 minutes on each side.  Keep warm in 200 degree oven until ready to serve.

Fig Fennel Sauce

1. Preheat oven to 350 degrees.
2. Trim root end and stalks of fennel bulb.  Lay bulb on flatter side, and cut in half lengthwise, from root to stem.
3. Brown the fennel by cooking in a deep saucepan or Dutch oven in olive oil over medium heat.  Flip over several times to ensure even browning.  Salt and pepper as needed.
4. Braise the fennel by putting the browned fennel into a covered baking dish with 1 cup water.  Bake about 30 minutes until tender. When cool enough to handle, slice into 1/4 inch slices.  Save the cooking liquid to use in the sauce.
5. While the fennel is braising, cook the onion in olive oil until tender, about 5 minutes.  Add the garlic and wine, and cook for another minute.
6. Stir in the fennel slices and their juice.  Add Balsamic Roasted Figs and minced rosemary.  Salt and pepper to taste.  Cook until hot, about 1 minute.  Add a splash of vinegar before serving.

Balsamic Roasted Figs

1. Preheat oven to 350 degrees.  Toss all ingredients in a bowl until fig halves are fully coated.
2. Put the figs on a baking sheet (with parchment paper!) and roast until soft but still holding their shape (20-30 minutes).  Add figs and their juice into the final saute.

To Serve:

Place a triangle of warm polenta on each plate.  Top with a few spoonfuls of fig fennel sauce.  Place another triangle on top of the sauce and then spoon more sauce on top.  Crumble goat cheese on top and serve!  (Garnish with rosemary or fennel fronds.)

Harissa Spaghettini Recipe

Harissa Spaghettini Recipe
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Recipe By: 101 Cookbooks
Serving Size: 4

Ingredients:

3 medium cloves garlic, peeled
a big pinch of fine grain sea salt
1/4 cup extra virgin olive oil
2 tablespoons harissa (paste)
8 ounces (1/2 pound) whole wheat spaghettini
1 small bunch kale, well-washed and deveined
1/2 cup oil-cured black olives, pitted
1/2 cup pine nuts, toasted
zest of 1 lemon

Directions:

Bring a big pot of water to a boil. In the meantime, place the cloves
of garlic on a cutting board and sprinkle then with a big pinch of
salt. Crush with the flat side of a knife. Now crush and chop, crush
and chop until you have a garlic paste. Alternately, you can use a
mortar and pestle. In a small bowl whisk together the garlic paste,
harissa, and olive oil. Set aside.

Generously salt the boiling water, add the pasta, and cook per package
instructions. Just before the pasta is done add the kale to the pasta
water, count to six, drain and set aside.

Heat half of the harissa dressing in the now empty pasta pot Add the
pasta and kale, black olives, pine nuts, and lemon zest. Stir over the
heat for a minute or so, then turn everything out onto a platter and
drizzle with the remaining harissa olive oil.

Nutritional Information:

A few quick notes - you can substitute any whole whole pasta, really.
Cut the kale into big bite-sized pieces. Harissa can be found in many
ethic food sections, or you can make it yourself.

Silver Palate Cheese Chutney Balls

Cheddar Chutney Bites from the Silver Palate New Basics Cookbook

3 cups grated sharp cheddar
1/4 cup mango chutney
1/4 cup finely chopped pecan

Combine cheese and chutney. Shape into tsp sized balls (3/4 inch diameter).  Roll in chopped pecans. Cover and chill at least 2 hours before serving.

Cafe Flora Chipotle Pinto Puree

From Cafe Flora Cookbook.

ingredients:

• 1 pound pinto beans, soaked over night or 3 15-oz cans
• 2 tblsp chipotle puree
• 2 tsp cumin seeds, toasted and ground
• 4 garlic cloves, minced
• 2 tsp tabasco
• 3 tblsp tamari

instructions:

1. Cook dried beans or heat canned beans.
2. Puree the beans in a food processor with liquid and add remaining ingredients.  

Cafe Flora Fig-and-Cabrales-Stuffed Phyllo Cups

From the Cafe Flora Cookbook

Ingredients:

• 1/2 pint fresh figs (8-10) ripe but not mushy or soft
• 2 tblsp balsamic vinegar
• 1 tblsp olive oil
• s&p
• 1 tblsp minced shallot
• 1 tsp fresh thyme, or 1/2 tsp dried
• 1/2 cup crumbled Cabrales or other blue cheese
• 24 phyllo cups (see below)

1. Trim the stems from the figs and cut them into quarters.  Toss the fig quarters with balsamic vinegar, 1 tsp oil, and sprinkle with salt and pepper.
2. Drain the figs, reserving the liquid, and spread on a rimmed baking sheet in one layer.  Bake at 350 for ten minutes (this dries them out).
3. Heat the remaining oil in a skillet over medium heat.  Add the shallot and saute until soft for 2 minutes.  Add figs and reserved liquid, thyme, and s&p, to the pan.  Cook until the liquid evaporates, about 5 minutes.  Try not to break up fig quarters too much.
4. Mix the cooled figs with the blue cheese.  Place about 1 tblsp of mixture into each cup and serve at once.  (make sure filling is at room temp when filling the cups)

Phyllo Cups

3 sheets phyllo dough (or 4 sheets, if wet filling)
2 tblsp olive oil or melted butter

Brush one sheet of dough with oil.  Repeat with one or two more sheets, layering one on top of the other.

Cut the phyllo sheets into 24 equal squares (2.5 by 2.5 inches approx).  Using a mini muffin pan as a mold, scrunch each square into the cups, pressing the dough against the sides.  The top edges will be uneven.

Bake the cups for 4-6 minutes at 350F or until light golden brown.  Cool them in the muffin pan, and remove from pan to a baking sheet until you're ready to fill them.

Cafe Flora Macadamia Roasted Garlic Spread

Use this as a sauce over ravioli (vegie, not cheesy ravioli) or spread it on crostini.

ingredients:

• 1 large head of garlic
• 1/2 cup olive oil, plus 1 tblspoon
• 1 cup macadamia nuts, preferably unsalted, toasted.
• salt

directions:

1. preheat oven to 350 degrees
2. roast the garlic.  break up the bulb into cloves. toss with olive oil to coat. put in small baking dish and cover with foil.  roast in oven until soft, about 30 minutes. set aside to cool.
3. puree garlic and add cooled macadamia nuts to food processor.  give six or seven 1-second pulses until wet and crumbly.
4. scrape down sides of processor.  then, with motor running, add 1/2 cup olive oil until full incorporated.  add salt to taste.

Silver Palate Garlic Puffs

Garlic Puffs

ingredients:

• 4 oz puff pastry sheets
• 1/2 cup roasted garlic pesto
• 1 egg yolk
• 1 tsp water

instructions:

1. Preheat oven to 400F.
2. Cut pastry into 4 inch-wide strips.  Roll out until each is 2-inches wide.  Prick all over with a fork.
3. Spread two strips with garlic pesto.  Top with remaining strips.   Cut each strip "sandwich" crosswise into ten pieces.   Arrange on baking sheet.
4. Mix egg and water.  With a pastry brush, brush each puff with egg.   Bake until golden brown, 7-10 minutes.

Makes 20 puffs.


Garlic Pesto (Splendid stirred into mayo for an instant aioli!)
15 heads of garlic
2 tblsp olive oil
1/3 cup water

1. Preheat over to 350 F.
2. Remove papery outer skins from garlic, leaving cluster of cloves in tact.
3. In an oiled shallow roasting pan, add some oil and water, and put garlic in.
4. Bake until cloves are very tender, about 1 hour.  Add water if needed as they cook.
5. Remove and cool completely.
6. Separate cloves of garlic and pass them through a food mill (or, remove skins, and puree in food processor). Discard the skins.
7. Refrigerate until ready to use. Keeps in fridge for 1-2 days.

Makes 2 cups.

Silver Palate Three Layer Mexican Bean Dip

3-Layer Bean Dip from the Silver Palate New Basics Cookbook

Ingredients:

• 1.5 cups red bean pesto
• 1.5 cups guacamole
• 1.5 cups sour cream
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup grated sharp cheddar
• 1/2 cup seeded and diced plum tomatoes
• 1/4 cup chopped black olives
• 2 scallions, diced

1. Layer in a 10-inch round baking dish, beans, then guacamole.
2. Combine sour cream with salt, pepper, cumin, garlic, and chili powder.  Mix thoroughly and spread on top of guacamole.
3. Sprinkle cheese, tomatoes, olives and scallions on top.  Serve chilled or hot (bake for 15 minutes at 425 F) with taco chips.

Red Bean Paste

Ingredients:

• 5 oz dried kidney beans
• 2 cloves garlic
• 1 jalapeno
• 1/4 cup oil
• 1/2 cup water
• 1.5 tsp cider vinegar
• 1/2 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp salt
• 1/4 tsp chili powder

ingredients:

1. soak beans over night. then, cook (simmer) for about 45 minutes, until soft. drain and cool completely.
2. In food processor, chop garlic and jalapeno. add the beans. process while pouring oil and water in.  add remaining ingredients and process until smooth.

Silver Palate Phyllo Triangles - Spinach-Feta Filling

Spinach and Feta Filling

ingredients:

• 10 oz frozen chopped spinach
• 1/2 finely chopped onion
• 3 tblsp olive oil
• grated nutmeg
• salt and pepper
• 1/2 cup finely chopped fresh dill or mint
• 1/3 cup ricotta cheese
• 1/4 cup feta cheese

instructions:

1. defrost frozen spinach. drain and squeeze out as much water as possible.
2. saute onion in the olive oil over low heat until tender and golden, about 20 minutes. add spinach and cook, stirring constantly, until dry - 10-15 minutes. season with nutmeg, salt, and pepper, and transfer to bowl. cool to room temperature.
3. stir in dill, ricotta, and feta. taste and correct seasonings.

Enough filling for approximately 60 trianges.

Silver Palate Phyllo Triangles - Roquefort and Pistachio Filling

Roquefort and Pistachio Filling


ingredients:

• 1/4 pound imported Roquefort cheese
• 1/4 pound cream cheese
• 1 egg
• 1/2 cup coarsely chopped shelled pistachios (or walnuts or pecans)
• grated nutmeg
• black pepper

instructions:

1. Bring the Roquefort and cream cheese to room temperature and mash them together thoroughly in a small bowl.
2. Stir in the egg, combine well, and stir in the pistachios.
3. Season with nutmeg and pepper. The Roquefort is usually so salty that no additional salt is needed.

Enough filling for approximately 60 trianges.

Silver Palate Phyllo Triangles

Silver Palate Phyllo Triangles from the Silver Palate Cookbook, Anniversary Edition

ingredients:

• 1 lb phyllo dough (24 sheets)
• 1/2 lb butter
• Filling (see following recipes)

directions:

1. Uncover dough and remove a sheet.  Brush well with melted butter.  Cover unused dough with damp towel each time.  Stack a second sheet on top and butter again.
2. Cut buttered phyllo dough into fifths the short way with a sharp knife.
3. Place a teaspoon of filling in the center of the first strip, about 1 inch from the top.  Fold a corner against the filling and then continue to fold, as if you are folding a flag, until the strip is all folded; the filling will expend as it cooks so do not wrap the triangles too tight.  Tuck any excess under.
4. Place triangles on buttered baking sheet. Brush top of triangle with butter.  Filled, unbaked triangles can be refrigerated up to 24 hours before baking.   NOTE: IF FREEZING, PLACE TRIANGLES ON UNBUTTERED BAKING SHEET AND DO NOT BRUSH TOP WITH BUTTER.  WHEN READY TO COOK, REMOVE FROM FREEZER AND BAKE 45 MINS. DO NOT DEFROST.
5. Preheat oven to 350F.
6. Bake in upper 3rd of the oven until triangles are well browned and the filing is bubbling and hot, about 25 minutes.  Serve immediately.

Bean and Squash Burgers

From Local Bounty by Devra Gartenstein

Ingredients:

1 acorn squash

1 tablespoon olive oil

1/2 cup diced onion

1 tsp salt

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp oregano

2 cups cooked or canned black beans

1 tsp red wine vinegar

1 tablespoon canola oil

buns

lettuce

other condiments

1. cut squash in half and remove seeds. steam until soft.
2. heat olive oil in sauce pan. add onion, salt, chili, cumin, oregano. cook on medium low heat for about 5 minutes or until onion is translucent.
3. scoop squash pulp into medium bowl. stir in the onion mixture, black beans, and vinegar. mix well.
4. shape into six patties. heat canola oil in skillet and brown on both sides. serve on buns with lettuce and condiments.

Zucchini Piccata

From Local Bounty by Devra Gartenstein

Crispy breaded zucchini are great for a side dish. Serve with marinara sauce for dipping or arrange on top of any pasta dish.

Ingredients:

3 tablespoons water

3 tablespoons olive oil

2 tablespoons tahini

1 tsp lemon juice

1 tsp dried parsley flakes

1/2 tsp salt

1/4 cup cracker crumbs

1/4 cup raw sunflower seeds, coarsely ground in food processor

1/4 tsp baking powder

1 medium zucchini, cut into finger size sticks

1. preheat oven to 400F and oil a baking sheet.
2. combine water, 1 tablespoon oil, tahini, lemon juice, and parsley flakes, and pinch of salt, in a bowl.
3. in a separate bowl, combine cracker crumbs, sunflower seeds, baking powder, and remaining salt.
4. dip each zucchini stick in tahini mixture then cracker mixture. Arrange on oiled baking sheet and brush gently with remaining oil. Bake for about 20 minutes until they start to brown.

Warm Salad with Sherry Vinaigrette and Soft Boiled Eggs

4 servings - from Fresh Food Fast, by Peter Berley

Ingredients:

4 large eggs

salt and pepper

garlic clove, halved

1 pound greens

1/2 c olive oil

1/4 cup sherry vinegar

2 tablespoons balsamic vinegar

2 large shallots, peeled and chopped

2 tsp minced fresh thyme

1. Soft boil eggs.
2. Rub inside of salad bowl with garlic. Add greens.
3. Make vinaigrette: Add oil, vinegars, shallots, thyme, and salt to small skillet on stove over high heat. Cook for 1 minute. Turn off heat and season with black pepper.
4. Pour vinaigrette over greens and toss well.
5. Peel eggs and top each salad with an egg.

Wild Mushroom Fricasse over Farro

From Fresh Food Fast, by Peter Berley

Ingredients:

2 lbs mixed mushrooms

3 tablespoons olive oil

1.5 tsp sea salt

black pepper

1.5 cups farro

2 tablespoons unsalted butter

1 onion, thinly sliced

2 tsp flour

3 tablespoons finely chopped flat leaf parsley

2 tablespoons finely chopped thyme

2 tsp finely chopped rosemary

1 garlic clove, finely chopped

parmesan, grated

instructions:

1. Place a rimmed baking sheet in the oven and preheat to 450F.
2. Cut large mushrooms into 1-inch pieces, leaving small ones whole.
3. Toss mushrooms with olive oil and season with salt and pepper. Spread mushrooms on pan and roast 15 minutes.
4. Prepare farro. Cook on stovetop for about 25 minutes.
5. Melt butter in saute pan over high heat. Add the onion and salt. Cook until onions begin to brown, about 5 minutes. Reduce heat to low, cover the pan, and simmer for 5 minutes.
6. Transfer roasted mushrooms to pan with the onions. Add the flour and stir until the flour browns and begins to stick to the bottom of the pan, about 3 minutes.
7. Add the wine and 1/2 cup of water. Scrape up the brown bits from pan with wooden spoon and bring to boil. Simmer over low heat until sauce thickens, about 2 minutes.
8. Add herbs and garlic to the pan and simmer for another minute. Season with S&P. Serve over farro and sprinkle with cheese.

Baby New Potatoes with Sea Salt and Dill by Helene Henderson

Potatis med örter och salt - from "The Swedish Table" by Helene Henderson

Ingredients:

1 cup unsalted butter (2 sticks), clarified

2 quarts water, salted

2 pounds baby new potatoes (25-30), freshest, tiniest potatoes possible

4 tblsp fresh herbs like dil, chervil, chives, or rosemary, chopped fine

4 tblsp sea salt, preferably fleur de sel

4 tsp coarsely ground black pepper

Clarify butter by melting in a small heavy saucepan over low heat. Let sit for a few minute off heat and then remove and discard the foamy fat from the butter's surface. Put clarified butter into small bowl for serving. Discard solids.

Boil salted potato water, then add potatoes and cook until just soft, 3-5 minutes. Drain into colander and let dry on paper towels.

While potatoes cook, add herbs to clarified butter and divide equally into 4 ramekins. Serve potatoes on small plates with 1 tblsp salt and 1 tsp pepper and with herb/butter mixture on the side.

Classic Tabbouleh by Rebar

Tabbouleh

• 1 cup bulgur
• 1 1/4 cups boiling water
• salt
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 minced garlic cloves
• cumin
• tabasco sauce
• 1 or 2 bunches of parsley
• 1/4 cup mint leaves
• 1 small red onion

Optional:

• 1 seeded and diced cucumber
• 1 can chickpeas
• diced fresh or roasted peppers
• chopped olives
• minced green onions

1. Combine bulgur and salt in bowl; stir in boiling water. Cover tightly with plastic wrap for 20 minutes. Then fluff grains with fork. Let cool to room temp.
2. Make dressing by whisking olive oil with lemon juice, garlic, and seasonings.
3. Mince parsley, mint, and red onion. Combine with bulgur, herbs, and onion. Pour dressing over ingredients and mix thoroughly. Let salad rest for 30 minutes at least before serving. Otherwise, wrap and store in freezer

Tomato Basil Sauce by Rebar

Tomato Basil Sauce, great for freezing, serving with pasta, for pizza or lasagna, and great with eggplant rollatini. From Rebar.

• Olive oil
• 1 onion
• 6 garlic cloves
• 2 bay leaves
• red chilli flakes
• salt and pepper
• 2 tbsp red wine
• 1 x 28 fl oz can organic diced tomatoes
• 1 x 28 fl oz can organic whole tomatoes
• OR 12-15 fresh tomatoes
• 1 oz (30 g) fresh basil
• 1 tsp brown sugar

1. heat olive oil and add onion. saute until lightly golden.
2. add garlic, bay leaves, salt and chilli flakes. stir and saute for 15 minutes. Add wine and reduce by half.
3. add tomatoes. using wooden spoon, break up tomatoes roughly. chop basil and add to pot along with cracked pepper. bring sauce to simmer and simmer for 30 minutes.
4. adjust seasonings. if too tart, add a bit of brown sugar. for thicker sauce, add tomato paste. to thin it out, add more wine or vegetable stock.

A long simmer will give rewarding results.

Freeze during the summer and reheat in the winter!

Eggplant Rollatini by Rebar

Eggplant Rollatini - starter or main entree - from Rebar in Vancouver, Canada and their cookbook: http://www.rebarmodernfood.com/cookbook.html

Makes 8-10 rolls

Ingredients:

• 2 large eggplants (long skinny ones are best)
• 4 tbsp olive oil
• 1 cup ricotta cheese
• 1 cup feta
• 1/3 cup chopped mint
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 red peppers, roasted
• 24 arugula sprigs

1. Preheat oven to 375F. Trim ends. Slice lengthwise into 1/4-1/3 inch slices. Spray with olive oil and place on parchment-lined baking sheets. Season with salt and pepper and roast 20 minutes or until tender. Remove and cool.
2. Combine cheeses, mint, s&p, and mix well. Slice roasted pepper into strips. Wash, stem, and dry arugula.
3. Assemble with one pepper strip and two arugula leaves. Roll filling into eggplant. Serve at room temperature.

Alternatives:

• Serve as an appetizer with balsamic syrup.
• Serve with tabouleh and garnish with salsa.
• Warm in the oven and serve with tomato-basil sauce.