Category: Entrees

Anatolian Red Lentil Stew

This recipe is, again, from Madhur Jaffrey’s wonderful World Vegetarian book.

The recipe can be found, more or less, here, but you really should just buy the book to get the more comprehensible version.

This was really tasty.  We only had a tiny bit left over for Girl’s lunch the next door.  If dried mint is really hard to find (as it was for me,) feel free to use fresh spearmint (not peppermint,) but chop it finely and use less than the recipe calls for (maybe half?)  I buy my dried mint (which can also be used in this salad) from Penzey’s.

Bean Curd (tofu) vegeburgers

Another recipe from Madhur Jaffrey’s World Vegetarian book (I’ve pretty much cooked exclusively from this book this week.)

I can’t find a link to this recipe online anywhere, but you basically crumble a block of tofu, then finely chop some carrot, scallion, shiitake mushrooms, celery, and a bit of hot green chiles (which we left out.)  Saute the veggies in a little oil, then combine them with the crumbled tofu, a little soy sauce, some bread crumbs, salt, pepper, chopped cilantro and an egg.  Form this mixture into patties (they’ll be fragile,) then dredge them in a little more breadcrumbs and pan-fry them.  Cook for 3 – 4 minutes per side, turning them VERY carefully, or they will TOTALLY self-destruct.

Girl LOVED these and said that any other veggie burger (we’ve used a lot of the frozen pre-made ones in the past) pales by comparison.  I doubt she’ll ever go back to eating those after having these.  I hope that these will freeze well, so that she can occasionally pack one of these in her lunch.

If there is such a thing as gluten-free breadcrumbs (I bet there is) and you use wheat-free soy sauce, these would be gluten free.

Nigerian Kidney Bean Stew with Peanut Sauce and cornbread

from Madhur Jaffrey’s fantastic book, World Vegetarian

Recipe here, but if you have any interest in vegetarian cooking at all, you should just go ahead and buy this book.  It’s outstanding.

I topped the stew with a little bit of chopped peanuts, since I had some on hand, leftover from our last spring roll night.  The cornbread is a basic Southern cornbread recipe, but with some grated carrot added in and sesame seeds sprinkled over the top before baking.  Tasty.

Rava Dosas with Potato Chickpea Masala

Recipe here.*

Yum, yum, yummity yum yum yum.

This is the first thing that I’ve made in a while (other than spring rolls) that the whole family has agreed upon.  Usually, I’ll make a vegetarian dish that Boy won’t enjoy because it isn’t satisfying enough for him, or I’ll make a meat dish and two hearty side dishes, hoping that Girl can make a meal out of just the sides, and then she won’t feel like she’s really eaten a “meal,” but rather just snacked on sides.

This is spicy and warm and filling enough to be satisfying for all but the most stalwart carnivores and is definitely healthy and wholesome enough to satisfy any vegetarian.  This definitely “feels” like a main course.

I, of course, made a few VERY slight modifications to the original recipe:

I used russet potatoes because I couldn’t find organic Yukon Golds and didn’t want to use “pesticide” potatoes, but I discovered that russets take a bit more time and liquid to cook than gold potatoes, so be aware of that if you decide to change up your potatoes, too.

I added another cup of chickpeas that I had leftover, just to bulk up the protein quotient for Vegetarian Girl.

I added just a bit of garam masala when I added the curry-ginger-garlic mixture, just to add a bit more flavor and some brightness (a few of the epicurious reviewers mentioned that the masala was a little bland.)

I also sauteed the onions in the pan BEFORE adding the curry-ginger-garlic mixture because I am personally not wild about onions that are not thoroughly cooked.  The only raw onions that I can tolerate are red onions or green ones; white or yellow ones must be thoroughly cooked and softened for me.

I also added a bit more water to the dosa batter, because several epicurious reviewers had mentioned that the batter, as specified, was a bit too thick.  I agree and think the extra water is crucial.  Getting the hang of making the dosas is a little bit tricky (I had to throw the first one away,) but keep experimenting (make another batch of batter, if you need to,) and you’ll get it.  I think if I hadn’t needed to throw the first one away, and if I hadn’t added extra water, then the batter probably would have made four dosas, but I ended up with 5 (made 6 and threw one away.

* This recipe is originally from November 2009 Gourmet magazine.  There is a new issue out called Gourmet Quick Kitchen that has recently reprinted it.

More Spring Rolls, with some new dipping sauces

Spring Rolls are becoming one of our all-time favorite meals lately.  They’re very vegetarian-friendly (although it’s easy to add meat, for any carnivores that would like it,) there’s not much “cooking” involved (although there is lots of chopping!) and they’re light and healthy.

I made a “fancy” version last night, with a few extra ingredients and dipping sauces.

The ingredients that I used (in large tray) are:

rice noodles, sauteed sliced mushrooms, shredded romaine lettuce, thinly sliced red onion, sliced avocado, mung bean sprouts (that I grew myself!,) julienned red bell pepper, cucumber and carrot, grilled Teriyaki chicken, shrimp, baby corn and chopped water chestnuts.

I also had some fresh chopped chives and peanuts and cilantro and mint leaves to add as garnish inside the rolls.

The new dipping sauces that I tried were Hoisin dipping sauce and a peanut dipping sauce.  The third one is the spicy/sweet sauce that we’ve used before.  The spicy-sweet sauce is still Hubby’s favorite, but the kids and I LOVED the peanut sauce, so I will definitely be making that one again in the future.  Deee-lish.

For quantity/planning purposes, in case you decide to make this, I used two boneless, skinless chicken breasts (marinated in Teriyaki sauce, then grilled and sliced) and about a cup of thawed, frozen, pre-cooked shrimp.  I made a half-batch of the peanut sauce (single batches of the other two.)  I used one can each of the water chestnuts and baby corn, one avocado, about a cup of sprouts, about 1/4 of a red onion, about 1/4 lb of mushrooms (sliced and sauteed in butter/olive oil until softened and golden) and one romaine lettuce heart.  I used half of an 8 ounce package of rice sticks/rice vermicelli noodles and less than one package of spring roll wrappers.

I was serving 6 people, one of whom is a vegetarian and two others of whom do not eat shrimp, but everyone at their fill and there were enough ingredients leftover to make 6 more vegetarian spring rolls (the meat was all gone) the next day.  I also served some steamed, in-the-shell edamame along with this.  If you’re serving REALLY hungry people, you might not have many/any leftovers.

Chicken Cutlets with Chickpea and Pesto Salad

Recipe here.

The Chickpea-Pesto Salad came together in two seconds flat and was a nice entree for Vegetarian Girl.  We adapted the chicken a bit for the carnivores in the crowd…I cut two boneless, skinless chicken breasts into three pieces each and then dredged them in flour, then beaten egg, then in a mixture of half plain bread, half panko, spiced up with a touch of dried parsley, dried thyme and just a touch of paprika and garlic powder.  I fried them in half butter/half olive oil.

This was quite yummy and SUPER easy.  I made half of the chicken to serve with the red lentil-kohlrabi-couscous salad from last night and the other half for tonight.  Two chicken breasts to serve two meals to three people?  Awesome!  I cut them up like this, before breading and frying.

I used the “gluten-free” tag for the chickpea salad.  The chicken cutlets are not gluten-free, unless you use some sort of gluten-free breadcrumbs (in which case, you’re home free!)

Curried Red Lentil, Kohlrabi, and Couscous Salad

Recipe here.

This was quite yummy (the dressing, in particular, is delicious,) but the recipe makes WAY too much.  We will be eating this for days.  Lots of commenters have said the same thing on epicurious, but I didn’t (thumping forehead) actually read them before executing this recipe.  So, unless you’re having a huge party or are attending a vegetarian potluck, you should make half the batch.

Other commenters also mentioned that the red lentils took less time to cook than the recipe said and that is definitely true.  In fact, I really think a lentil with more bite would be better in this recipe.  Plain brown ones would be great.  I think French green ones (my usual favorite) would be too peppery and strong and would overpower the kohlrabi.

The final product of this recipe is very dependent upon the quality of your curry powder.  If you can’t remember when you bought your jar, throw it out.  And then buy some of this.  Or this, if you like it spicier.

Also?  Kohlrabi is weird.  Tasty.  But weird.  My kohlrabi didn’t have the leaves, so I just omitted that step from the recipe.

Smoky Black Bean Quesadillas

Recipe, from Deborah Madison’s fabulous Vegetarian Cooking for Everyone book, here.

These were VERY messy, but quite delicious.  I think 1/3 cup of the bean mixture is a bit much for one quesadilla, as it does run out quite a bit as you cook them.  I would recommend either using wheat tortillas, because they’re a little larger, or using less of the bean dip, if you’re sticking with the corn tortillas.

Also, I used the juice of 3 limes (the recipes states 2 or 3,) but the dip was pretty tangy, so I’ll use 2 next time.  It could also benefit from a tiny bit more cumin and maybe just a tiny bit of oregano.

With those slight modifications, we will definitely be making this quick and easy dip again.  It would be great inside a veggie wrap, too.

Greek Salad

Adapted from a recipe from our friend, A.F., who adapted it from a recipe in the Pittsburgh Steelers cookbook.  It is flavorful and delicious and can be a salad course, but is also hearty enough (add a loaf of crusty bread) to be a meal on its own.

Greek Salad

1 head leaf lettuce (or 5 ounces packaged baby greens)

1 6-ounce package crumbled feta cheese (or a 6-ounce block, cut into small cubes)

1 12-ounce jar Kalamata olives, drained

1 1/2 cups grape tomatoes (cut in half, if desired)

1 seedless cucumber

(peeled, cut in half lengthwise, seeded and sliced into half-inch wide half-moons)

Dressing:

1/4 tsp. black pepper

1/4 tsp. garlic salt

1 heaping Tbsp dried mint

1 heaping Tbsp dried oregano

6 Tbsp extra-virgin olive oil

3 Tbsp freshly squeezed lemon juice

Lay lettuce or greens in the bottom of a very large salad bowl.

In a small bowl, whisk together the herbs and spices, and lemon juice.  Pour the olive oil in, in a slow stream, whisking constantly and quickly until fully incorporated and slightly thickened.

Pour desired amount of dressing over salad (you may not need it all) and toss gently to coat.  Top with tomatoes, cucumbers, olives and feta.

Serve immediately.

Chicken Spaghetti for 25

This recipe has been in my family for so long, I don’t remember which cookbook it came from, originally.  It was one of those civic/charity league cookbooks, I think…Junior League of Tyler, perhaps?  My mom gave it to me MANY moons ago and we’ve served it for quite a few “Help!  I need to feed a crowd!” occasions since, including Hubby’s graduation from the police academy and Girl’s christening, although I haven’t made it in a VERY long time.  I’ve adapted it significantly enough from the original version that I feel that I can now call it my own.  This is a real winner of a recipe, since it can be prepared ahead of time and only takes 20 minutes in the oven before serving.  It is very rich and creamy…not a “healthy” recipe, by any stretch of the imagination, but it’s pretty universally appealing (all but the most finicky kids seem to like it and the mushrooms are big enough to pick out, if anyone objects to them) and hearty enough to not need a lot of side dishes.  We’re having a small crowd over for dinner tomorrow night, so I think it’s time to dust this one off again…

Chicken Spaghetti for 25

12 skinless, bone-in chicken breasts

1 white onion, sliced

4 celery ribs, cut into 2-inch pieces

2 bay leaves

2 whole peppercorns

one bunch of Italian flat-leaf parsley

1 teaspoon dried thyme leaves

2 carrots,  cut into 2-inch pieces (or about 8 baby carrots, cut in half)

4  1/2 cups white wine, divided (you’ll need a little more than one bottle and can save the remainder of the second bottle to drink with the completed spaghetti – remember:  don’t ever cook with a bottle that you wouldn’t drink)

3/4 cup butter

3/4 cup flour

2 cups half and half

4 1/2 cups sour cream

3 4-ounce jars of chopped pimientos

3 8-ounce jars mushroom pieces (or 2 1-pound boxes of fresh, sliced mushrooms, sauteed until golden browned and softened)

juice of 3 lemons

2 T Worcestershire sauce

dash cayenne pepper

salt and white pepper to taste

3 1/2 cups freshly grated Parmesan cheese

1 1/2 pounds spaghetti noodles

1 package Pepperidge Farms pastry shells, baked according to package directions

Place chicken, onion, celery, bay leaves, peppercorns, parsley stems (not the leaves), thyme and carrots in a large, covered stockpot.  Add 3 cups of wine and enough water to cover and simmer until chicken is thoroughly cooked, but still tender.  Strain and reserve chicken stock.  Remove chicken meat from bones and dice it.

Melt butter in a large saucepan and add flour; cook for 1 minute.  Add half-and-half, sour cream and 3 cups of the reserved chicken stock; blend well.  Add pimientos, mushrooms, lemon juice, Worcestershire, cayenne, salt, pepper, 3/4 cup of the Parmesan cheese and the chicken.

Unbaked casseroles, ready to go in the oven (or freezer.)

Preheat oven to 350 degrees.

Cook spaghetti in the remaining reserved chicken stock and remaining 1 and 1/2 cups wine according to the package directions (maybe undercook it just a TINY bit, because it will absorb more liquid as it bakes later), adding more water, if necessary, and drain.  Divide the spaghetti evenly among three 8-inch X 12-inch or 9-inch X 13-inch Pyrex-type (oven-safe) baking dishes.  Cover each with equal amounts of the chicken sauce.  Top with remaining Parmesan cheese.  Crumble pastry shells on top of each dish.  If desired, casserole can be frozen, at this point. (cover tightly with plastic wrap and then foil.  Thaw in refrigerator for 24 hours before cooking.)

Bake casseroles, uncovered, at 350 degrees for 20 minutes or until bubbly.  Remove from oven and top with finely chopped parsley leaves for garnish (I forgot to do this last night.)