Incredible Italiano Veggie Lasagna December 1, 2009

Making homemade lasagna may seem like an exercise in blood sweat and tears – but it’s all well worth it in the end, and once you’ve made it a few times, it’ll all come together in a snap.  I’ve tried to make the process as simple as possible here, without sacrificing any of the necessary steps required for a tasty dish that will leave you and your guests sated and elated beyond belief!  You could skip making the homemade sauce and use pre-cooked noodles and get a good result … but if you want the spectacular … you’re just going to have to be patient.  Have a BIG glass of wine and play your favourite tunes right through the process – and enjoy!

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INGREDIENTS:

1 box of good quality lasagna noodles

1 medium onion, finely chopped

3 garlic cloves, minced

2 tbsp olive oil

1 head broccoli, finely chopped

1 large zucchini, finely chopped

12 crimini or button mushrooms, finely chopped

2 cups baby spinach, chopped

1 tsp each dried basil and parsley

1 tsp salt

Pepper

1 x 16 oz can diced tomatoes

1 x 3 oz can tomato paste

1 x 500ml tub of ricotta cheese

2 eggs

2 cups mozzarella cheese, grated

¼ cup parmesan cheese, grated

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DIRECTIONS:

1)  Boil water and follow the package cooking directions of the lasagna noodles – and set aside once cooked.

2)  Chop onion and garlic, and sauté in a very large saucepan along with olive oil until well browned and translucent.

3)  Add the can of crushed tomatoes, tomato paste and dried herbs to the onion and garlic pan, and simmer until well heated (about 10 min).

4)  In a separate pan, heat to medium-high and sauté broccoli, zucchini and mushroom in a bit of olive oil until softened and vibrant in colour – near the end sprinkle with salt and pepper, add the spinach and cook until wilted.

5)  In a large bowl, slightly beat the 2 eggs, then mix in ricotta cheese, and combine until smooth.

6)  Using a 13 x 9 glass baking dish, spoon the simmered tomato sauce into the bottom to barely cover – set aside 2-3 tbsp of sauce for the very end.

7)  Layer noodles into pan, then follow with 1/3 of the roasted vegetables, then 1/3 of the ricotta/egg mixture, then 1/3 of the mozzarella cheese, then 1/3 of the tomato sauce.

8)  Repeat these layers until you are left with only the top layer of the noodles – then drizzle with the remaining tomato sauce and sprinkle with parmesan cheese.

9)  Bake in a 350F oven for 40 minutes, until nice and bubbly.

10) Remove from heat and allow to set for at least 20-30 minutes!  NOTE – You can re-heat slightly if it’s too cool, but it needs to set in order to slice properly.

11)  Serve in gorgeous big bowls and enjoy with some crusty bread!

NOTES:

- Feel free to swap in and out any vegetables you like.  Carrots can be swapped for the zucchini, and you could add cauliflower or eggplant for a nice switch too.

- Using fat-free cheese won’t work really, but you can get away with using lower-fat version.  If you can’t find ricotta, use cottage cheese instead, but always go for the ricotta if you can.

The Weekly Soup: Cream of Mushroom November 23, 2009

After an annual trip to Costco, my fridge looked like it was going to explode at any second.  You had to precariously open the door, for fear of anything from oversized sauce jars to heads of broccoli falling on your unsuspecting foot.  Without even realizing what I’d done, a ginormous tray of sliced mushrooms kept pleading with me everytime I snuck in for a quick snack.  I do love a mushroom and I happened to be in the ball and realized I was overdue in my soup of the week, so I thought: let’s kill two birds with one stone (figuratively of course!!).  This resulted in a creamy, earthy soup that tasted even better as my warming lunch the next day.

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INGREDIENTS:

1 TBSP butter

1 medium onion, finely chopped

1 TBSP olive oil

2 dozen crmini mushrooms, chopped

2 cloves of garlic, minced

3 cups stock (your choice – as long as it’s rich and good!)

1 cup boiling water (you may use more or less, depending on the thickness you desire)

1 tsp sea or kosher salt (if your stock is super salty, use less)

1/3 cup 10% table cream

Pepper to taste

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DIRECTIONS:

1)      Bring a large pot to medium heat and sauté the onion in the butter and olive oil until just browned.

2)      Add into pot the garlic and mushrooms, and sauté until browned and softened (about 5-10 min).

3)      Pour stock, water and salt into pot, bring to a boil, then reduce heat and simmer for 30 min (or until veg are very tender).

4)      Turn off heat and allow soup to cool slightly, then add in cream.

5)      Pour 3/4 of the contents into a blender, and blend until smooth (you can add in extra liquid if it’s too thick).

6)      Place puréed soup back in pot, add in pepper to taste and re-heat slightly (you do not want to burn the soup, so keep a close eye).

7)      Serve hot with crackers or bread!

The Weekly Soup – Leek and Cauliflower November 2, 2009

It dawned on me this weekend that I make home-made soup at least twice a month, so I thought seeing as the weather is turning why not make this into a heart-warming weekly affair!  I do love a theme.  So, I officially welcome you to the very first edition of the Weekly Soup.  Nice and timely right at the beginning of November.  It’s brisk but lovely here in Canadaland where I live, and soup seems to make it all the better.

 

Seeing as leeks just happened to land in my lap (a wee gifty from the mom-in-law), I set out yesterday to make something soothing and oniony.  I intended on making potato leek soup, but with nary a spud in sight, I swapped in that other tasty white veg: cauliflower.  The result?  A gorgeous smooth and savory soup that is actually one of the best I’ve had in ages.  It holds up pretty well to a quick zap to re-heat and would even do well served cold in the summer as a vichyssoise. Versatile, easy and spectacularly tasty?  SOLD!

 

INGREDIENTS:

1 TBSP butter

½ small onion, finely chopped

1 TBSP olive oil

2 leeks, chopped and washed of all grit (TIP: soak the chopped leek in cold water, drain a repeat a few times to ensure all the dirt is gone)

½ large head of cauliflower, chopped

3 cups stock (your choice – as long as it’s rich and good!)

1 cup boiling water (you may use more or less, depending on the thickness you desire)

1 ½ tsp sea or kosher salt (if your stock is super salty, use less)

½ cup 10% table cream

1/3 cup extra old white cheddar, grated (you could use any old hard cheese, but this is my FAVE!)

Pepper to taste

 

DIRECTIONS:

1)      Bring a large pot to medium heat and sauté the onion in the butter and olive oil until just browned.

2)      Add into pot the leek and cauliflower, and sauté until browned and softened (about 5-10 min).

3)      Pour stock, water and salt into pot, bring to a boil, then reduce heat and simmer for 30 min (or until veg are very tender).

4)      Turn off heat and allow soup to cool slightly, then add in cream.

5)      Pour all contents into a blender, and blend until smooth (you can add in extra liquid if it’s too thick).

6)      Place puréed soup back in pot, add in grated cheese and re-heat slightly (you do not want to burn this soup, so be careful!).

7)      Serve warm with zesty crackers or crusty bread – even top with plain yogurt or sour cream and a sprinkling of freshly chopped chives!!  Mmmmmmmmmmmmm.

Crunchy Corn Soup October 15, 2009

Summer may be over (or what was a bad substitute for summer as it was here) but that doesn’t mean that we have to say ’see ya next year’ to lovely corn.  Corn is such a fall vegetable for me, more so than summer.  I do love driving back from up north in August and picking up a dozen fresh corn from a local farmer for next to nothing … but all the fall dishes with corn are where it’s at for me in the end.  Soups, breads, warm sauces … now you’re talking!  Give this super easy soup a try this fall – you will love the simplicity and savoriness of this velvety liquid gold.

Happy belated Canadian Thanksgiving!

INGREDIENTS:

1 small-medium onion, chopped
2 cloves garlic, minced
1 pound frozen corn (try not to use canned)
3 cups vegetable broth (or a wee bit more as required), heated
1/4 tsp cumin
1/4 tsp chipotle chili pepper
2 TBSP corn flour or corn starch (give or take)
1/2 TBSP nutritional yeast (you can skip this if you don’t have any on hand)
2 corn tortillas
salt, chili powder, and ground pepper to taste

DIRECTIONS:
1) On medium heat (using a heavy saucepan), sauté onion until lightly browned, then add minced garlic and cook for another minute (don’t burn the garlic!).

2) Place sauted onions and garlic into a blender along with frozen corn, 2 cups only of vegetable broth (make sure it’s heated already), cumin, chipotle, corn flour, and yeast, and blend until very smooth.

3) Pour all blender contents back into saucepan, add remaining 1 cup of broth, and simmer on very low until soup is thick and bubbly (approx 10-15 min), stirring continuously to prevent any burning.
4) While the soup is simmering, preheat oven to 400F, and cut corn tortillas in half and then each half into strips (about 1/2-inch wide each).

5) Place strips onto a non-stick cookie sheet, sprinkle with salt and chili powder, then bake until crunchy and a light brown colour (approx 5-10 min, as ovens may vary), ensuring to stir or flip at least once to prevent burning or sticking.

6) Ladle soup into bowls, then divide tortilla chips equally among the bowls, and enjoy!!!  You can also garnish with herbs (chives, parsley, etc) or cheese or sour cream or even a few corn kernels.

Rice and Peas, Peas and Rice July 31, 2009

It is Caribana weekend here in metropolis,  and in honour of this long standing glorious tradition, I am posting my take on a classic: rice and peas. There is more to this celebration than parades, whistles and sweat, there’s the delicious and cheap food.  I am a big time lover of caribbean inspired culinary delights, as they’re often ridicously tasty, cheap and easy to make.  Most of the ingrients are pantry staples, so it makes a spontaneous night of heart-and-belly-warming eats a snap. I know, I know, there aren’t any real “peas” in this dish … but hey, aren’t you as sick as I am at saying you’re having yet another dish of rice and beans?  Rice and peas just sounds nicer.

INGREDIENTS:

1 can (or 2 cups cooked) red kidney beans

1 can coconut milk

2 cups of brown rice, soaked overnight

1 small onion, chopped

1 clove garlic, chopped

1/4 tsp dried thyme

1 TBSP canola spoon oil

water

Scotch Bonnet Pepper (although this is totally optional)

DIRECTIONS:

1) Rinse cooked beans thoroughly, place in a pot and add coconut milk and enough water to make four cups of liquid.

2) Add in onions, garlic, thyme and oil, bring to a boil.

3) Add rice and stir for 1 minute, add hot pepper whole, by placing pepper on top and allow to simmer.

4) Reduce heat to med-low and continue to simmer for about 35 min (or until rice is cooked).

5) Remove pepper (you can discard or add it to another dish you may be making – but watch out … it’s HOT) and serve.

FETE ‘TILL YOU SWEAT!

Roasted Veg with Rice Soup July 22, 2009

As mentioned about a trillion times before, I LOVE making soup.  Love Love Love.  It’s so easy and so cheap, and uses up all the veggies in the fridge that otherwise might have had to head to the green bin.  That said, I hit the fridge last night and raided the crisper for anything less than fresh.  Enter sweet potatoes, some sprouting garlic, an assortment of mushrooms and some frozen veggie stock.  Three hours later, the house smelled delectable, only bad spots sat resting in the green bin and I was left with enough soup for dinner and lunches for two days.

INGREDIENTS:

1 extra large sweet potato, chopped into small cubes (I left the skin on, but you could peel it if you wish)

2 cups of mushrooms, chopped (your choice – I used button and crimini)

1 medium onion, chopped

3 garlic gloves, chopped

1 tbsp olive oil

1 tsp kosher salt

6 cups vegetable stock

½ cup uncooked wild or brown rice

½ tsp cinnamon

½ tsp of allspice

Pepper

DIRECTIONS:

1)      Set oven to 375F and place chopped vegetables on a baking tray.

2)      Pour olive oil over vegetables, sprinkle with salt and bake for 20-30 min until browned.

3)      Bring a large pot with the stock to a boil, and carefully add in cooked vegetables.

4)      Return to a boil, add in rice and remaining spices, and simmer on low for approximately 45 min.

5)      Serve with crusty bread or your favourite crackers!

NOTES:

You can be as creative as you want here!  Swap in or out your favourite veggies, or use barley instead of rice, and maybe even add in some beans of your choice.  This would go nicely with some freshly grated cheese too.

BE FREE Mac n’ Cheese July 3, 2009

Yes, this is a mac’n'cheese for the rest of us … soy, gluten, AND dairy free!!!  Some of the most common allergens and food intollerences out there these days.  Sad but true.  This certainly won’t replace Auntie Marg’s creamy gooey gorgeous baked version that has everyone in a coma for a few hours after enjoying, but hey, it’s better than the alternative of nothing.  It’s a pretty tasty and easy version of a classic that will satisfy any “freer” out there.  Enjoy!

INGREDIENTS:

1 1/4 cup uncooked brown rice macaroni

1 1/4 cup unsweetened rice milk

1/3 cup nutritional yeast

1 tsp sea salt

1 tbsp cornstarch

1 tsp EACH onion powderand garlic powder

1/2 tsp paprika

1/4 tsp tumeric

1 tbsp tahini

Sprinking of smoked paprika for dusting (optional!!)

DIRECTIONS:

1. Cook pasta according to directions on the box (usually about 7-8 min).

2. Immediately drain and rinse with cold water, and set aside.

3. Whisk all remaining ingredients together in a medium sauce pan, and turn on heat on burner to medium.

4. Bring sauce to a near boil then turn down the heat to low – stirring occasionally, to allow sauce to thicken.

5. Remove from heat once thickened, and combine with cooked macaroni, stirring to coat completely.

6. Return to bruner, heat thoroughly and serve!

Black Bean Burgers with Fried Eggs and Avocado-creme June 18, 2009

Brunch just got better … here’s a Tex-Mex-influenced addition to your breakfast table (or dinner table for that matter).  You can even make everything a day in advance and just reheat (well, except for the fried eggs), assemble, and serve!  Don’t forget to put out the hot sauce too, for an extra kick.

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INGREDIENTS:

Black bean cakes:
1/4 cup finely ground cornmeal
2 cans black beans, drained and rinsed
2 medium garlic cloves, finely chopped
1 large egg
1/2 cup breadcrumbs
1/2 cup fresh cilantro, coarsely chopped
1/2 cup onion, finely chopped
4 tsp hot sauce
4 tsp salt
1/4 cup oil (canola or vegetable work best)

Avocado-creme:
1 avocado, cut in half lengthwise, peel and pit removed
1/2 cup fresh cilantro, coarsely chopped
1/4 cup sour cream
2 TBSP lime juice

Additional:
6 fried eggs

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DIRECTIONS:

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Black bean cakes:

1. Heat oven to 300°F and arrange rack in the middle, then place cornmeal in a shallow dish and set aside

2. Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in food processor, pulse about 15 times until incorporated and beans are broken down (but some whole beans remain).

3. Form 6 patties and dust each patty on both sides with cornmeal, and
place on baking sheet or plate.

4. Heat oil in a large frying pan over medium-high heat for about 2 minutes, then place 3 patties in pan and fry until golden (about 3 to 5 minutes per side – but watch out they don’t burn!).

5. Transfer fried patties on baking sheet and place in oven to keep warm (and then repeat with remaining patties).

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Avocado-creme:
* Place all ingredients into food processor and process until smooth, then season with salt.

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Put it all together:
* Place bean cakes on serving plates and top each with a fried egg and 2 TBSP of avocado-creme!!

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Polenta with Broccoli and Tomato June 11, 2009

I usually stick to grilling or toasting the pre-made roll-o-polenta, but after a week of unexciting regular go-to’s, I decided to branch out and experiment.  Success!  Not only is basic polenta delicious and cheap, it’s super easy to make and goes with just about anything you’d pair pasta with.  It’s hearty and luscious, and a great way to showcase your favourite vegetables … plus it suits gluten-free diets perfectly! I had a head of broccoli that needed some love, and one brand new hunk of tasty parmesan that was just begging to be grated … and voila!

 

 

INGREDIENTS:

For the polenta

4 cups vegetable stock (although you can use water too)

1/4 tsp salt

1-1/4 cups cornmeal

1/3 cup grated parmesan cheese, plus more for sprinkling

2 tbsp unsalted butter, cut into bits

 

For the vegetables

2 tbsp olive oil

6 garlic cloves, minced

1/4 tsp crushed red pepper flakes

1 large bunch broccoli, chopped into tiny florets (5-6 cups total)

1/3 cup water

3 plum tomatoes, seeded and chopped (you can use canned if you forgot to buy fresh)

Salt and pepper to taste

 

DIRECTIONS:

1. Bring vegetable stock to a boil in a medium saucepan, then turn down to a simmer.

 

2. Add cornmeal to stock in a slow stream, whisking, and continuing to whisk after it is all added for about 5 minutes.

 

Note – Allow to polenta to cook gently while the vegetables are prepared.

 

3. In a large skillet, heat oil over medium heat, and once oil is hot, add garlic and red pepper flakes and cook until garlic is fragrant (about 1 minute).

 

4. Add broccoli, toss with oil, then add the water and cover to steam until tender.

 

5. Uncover broccoli once tender, then add tomatoes, and cook until liquid evaporates (about 2 minutes more) – season to taste.

 

6. Season the polenta to taste, mix in parmesan cheese and butter, then pour onto plates and top with cooked vegetables (serve with a sprinkling parmesan cheese).

The Un-Meat Burger June 2, 2009

These “meaty” burgers are made with lentils, and are not only healthy and low-fat, but exceptionally delicious on their own or with all your favourite fixings. Surprised? Try them and see. They’re a breeze to make, especially if you use a can of lentils instead of cooking dried ones. Substitute rice or chickpea flour for the bread crumbs for a gluten-free version!

 

INGREDIENTS:

* 1 cup dry lentils, well rinsed

* 2½ cups water

* ½ tsp salt

* 1 TBSP olive oil

* ½ medium onion, diced

* 1 medium zuchinni, diced

* ½ tsp pepper

* ¾ cup rolled oats, finely ground

* ¾ cup bread crumbs

* 1 egg

 

DIRECTIONS:

1) Place the lentils, water, and salt in saucepan, bring to a boil, lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins (or use 1 can of ready to eat lentils).

2) Sauté the onion and carrot in oil until soft, about 5 minutes.

3) Mix the lentils, onions, zychinni, pepper, and optional spices in the large bowl, then mix in the ground oats and bread crumbs, followed lastly by the egg.

4) While still warm, form the lentil mixture into patties, which can now be frozen, refrigerated (for up to 5 days), or cooked immediately.

 

Cooking (2 possibilities):

A. In a frying pan, heat a bit of oil, place a burger on top, and fry until brown, about 2 minutes. Repeat on other side and serve. *These taste great on their own, or the same way traditional meat burgers are served.

OR

B. In a 400ºF oven, bake the burgers on a greased baking sheet until light brown, about 15 minutes (turning once midway through).