Four Nights A Week

Adventures in Eating

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Amy’s Writing, Photography and Art can be found at amybisson.com

  • 08 August 2015 Chilled Herb Spinach-Potato Soup with Buttermilk

    Recipe downloaded from Mollie Katzen’s website; originally published in Vegetable Heaven.

    We’re in for a string of 90-plus degree days here in New England. A chilled soup seemed like something that might be light and tasty in the heat and humidity of early September.  Be sure to clean the leeks thoroughly!

    Ingredients

    • 2 fist-sized russet potatoes (about 1 lb), peeled and cut into cubes 08Sep2015Soup
    • 5 cups water or broth (I used water)
    • 1 1/2 tsp salt
    • 2 cups chopped leeks, well cleaned
    • 1 TBSP minced garlic
    • 2 pounds fresh spinach, cleaned, stemmed, and chopped
    • 1/2 cup minced fresh dill
    • small handful fresh basil leaves
    • small handful fresh mint leaves
    • 1 1/2 cups buttermilk
    • white pepper to taste
    • minced fresh mint for garnish (optional)

    Method

    1.  Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so.
    2. Use a food processor or hand blender to puree the soup with all its solids, adding fresh herbs along the way. You will need to do this in several batches if using a food processor or countertop blender. Puree until very smooth.
    3. Transfer to a container, cover tightly and chill.
    4. Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired.

    Yield: 6 servings

  • 29 August 2015 Moroccan Stew With Kale

    posted by Plant-Based Cooking. Copyright 2011-2015 by Diane Smith and plantbasedcooking.com. All Rights Reserved.

    Moroccan Stew With Kale

    You would have to be living in a vacuum to have missed out on the popularity of kale over the last several years. This stew from Diane Cook takes advantage of kale but also a spice melange from Morocco. Listed separately, the spice mixture makes the ingredient list seem large, so I’ve lumped these together. The rest of the ingredients went together very quickly making this stew a candidate for a busy week night.  This recipe serves 6; as we are a two-person household, I cut everything in half and still had plenty of leftovers.

    Ingredients:

    • Spice Mixture: 2 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/2 tsp ground tumeric, 1/2 tsp curry powder Moraccanstew
    • 1 tsp salt (I generally cook without adding salt, saving that addition for a final adjustment)
    • 1 sweet onion chopped
    • 2 cups rough chopped kale
    • 1 qt vegetable stock (more if you want this to be more soup-like)
    • 1 14.5 oz. can diced tomatoes, undrained
    • 1 TBSP honey
    • 4 large carrots, chopped
    • 2 sweet potatoes, peeled and diced
    • 3 large potatoes (used Yukon gold), peeled and diced
    • 1 15-oz. garbanzo beans, rinsed and drained
    • 1 cup dried lentils, rinsed
    • 1 tsp ground black pepper to taste
    • 1 TBSP cornstarch (optional)
    • 1 TBSP water (optional)

    Method

    1.  Cook onions on medium high heat in a little water or broth until soft and just beginning to brown (5 to 10 minutes). Stir in the spices and cook until they are fragrant.
    2. Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, apricots, and lentils. Bring to a boil and reduce heat to low.
    3. Stir in the shredded kale.
    4. Simmer stew for 30 minutes until the vegetables and lentils are cooked and tender. Season with salt and black pepper. If desired, combine cornstarch and water and stir into stew. Simmer until stew has thickened, about 5 minutes

  • 23 August 2015 Saffron Scented Vegetable Paella

    Recipe created by The Purple Carrot.

    Not too long ago, a good friend of ours made a more authentic paella for us and it was, of course, unbelievable.   I would venture to say that my Spanish eating and cooking friends would most definitely assert that this is NOT paella. Paella should have meat or seafood (or both!); however, for the plant-eaters among us, this veggie and brown rice version is delicious.

    Saffron Scented Vegetable Paella

    The Purple Carrot 

    Ingredients

    • 1 cup brown rice vegpaella
    • 1 cup white wine
    • 1 1/2 cups vegetable stock
    • 5 cloves of garlic peeled
    • 1 onion (diced)
    • 1 red bell pepper
    • 4 oz crimini mushrooms
    • 1/4 cup parsley
    • 1/8 tsp saffron
    • 1 TBSP olive oil
    • 1 can artichoke hearts
    • 1 1/2 cups cherry tomatoes
    • salt & pepper to taste

    Method

    1. Rinse and dry all produce. Thinly slice the pepper, discarding the top, inner membrane and seeds. Thinly slice garlic. Halve the mushrooms and cherry tomatoes. Cut lemon into wedges and set aside. Roughly chop parsley leaves, discarding the stems.
    2. In a large saute pan or paella pan over medium high heat, add olive oil, onions and peppers. Saute until softened, about 3 minutes, then add garlic and mushrooms. Season with salt and pepper and cook for 3 more minutes.
    3. Add saffron and rice, stirring constantly to coat the rice with the flavors of the pan. Allow to cook for 1 minute, then add white wine. Next, add vegetable stock and cover with a lid.
    4. Allow covered rice mixture to cook for 25 minutes over medium heat. Remove lid and place artichoke hearts in center of pan, followed by tomatoes.
    5. Cover for 2 more minutes to allow vegetables to heat through.
    6. Top with chopped parsley and squeeze lemon wedges over the dish. Serve hot and enjoy!

  • 20 August 2015 Korean Bibimbap

    We received our second Purple Carrot order this week, and everything looks as fresh as the last time. Outside of cooking the quinoa and blanching the asparagus, there was no cooking involved. A traditional Bibimbap (meaning: mixed rice) involves warm rice topped with seasoned, sauteed vegetables and topped with a hot or salty sauce. In this version from Purple Carrot, the sauce is a wonderfully hot chile sauce.

    Korean Bibimbap

    created by The Purple Carrot

    Ingredients

    • 1/2 c edamame (pre-cooked/steamed) 08202015Bibimbap-1
    • 1 c quinoa
    • 2 cups water
    • 2 green onions
    • 2 tsp sesame seeds
    • 1/2 lb. asparagus
    • 2 cups spinach
    • 1 c fava beans (pre-cooked)
    • 1 c mung bean sprouts
    • 2 cups shredded carrots
    • 2 TBSP guchujang chili paste
    • 2 TBSP rice vinegar, 2 tsp tamari, 2 tsp sesame oil

    Method

    1. Prep: wash & dry produce. Roughly chop the spinach. Trim asparagus and chop into 1 inch pieces. Thinly slice green onions (discard bulbs). Rise quinoa over a fine mesh strainer.
    2. Add quinoa and 2 cups water to small pot. Bring to a boil, reduce heat to low, then cover, and simmer until quinoa is cooked through, about 15 minutes. Remove from heat, fluff with fork and set aside.
    3. Blanch the asparagus. Remove from pot into a bowl and run under cold water to stop cooking.
    4. Make the dressing: whisk together the sauce mix (rice vinegar, tamari, and sesame oil) in a small bowl. Add the gochujang chili paste and whisk until a smooth consistency is formed, about 1 minute.
    5. To serve, assemble each bowl with quinoa, spinach, fava beans, asparagus, edamame, green onions, carrots, and mung bean sprouts. Top with sesame seeds and gochujang sauce.

  • 19 August 2015 Chickpeas with Chard & Pan Roasted Tomatoes

    By Sarah Copeland (March 2011). Downloaded from Real Simple on the WWW, 8/15/2015.

    Chickpeas with Chard and Pan Roasted Tomatoes

    In our effort to be more plant-based and vegan with our eating, I’ve been doing a lot of web-searching. Fortunately, plant-based eating is a hot topic (see Forks over Knives) and there are many creative cooks offering recipes.  This one comes from the magazine, Real Simple and was a perfect fit for a busy night – total time from prep to table: 50 minutes.

    Ingredients

    • 1 cup brown rice
    • 2 TBSP olive oil
    • 4 small plum tomatoes, halved lengthwise 08192015chickpea
    • 1 small bunch of Swiss chard, thick stems & ribs removed & leaves torn (about 8 cups)
    • 1/3 cup golden raisins
    • 2 cloves garlic, thinly sliced
    • Salt & pepper
    • 1 15-oz. can of chickpeas, rinsed
    • 2 TBSP fresh lemon juice

    Method

    1. Cook the rice according to the package directions.
    2. Twenty minutes before the rice is done, heat the oil in a large skillet over medium heat. Add tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
    3. Reduce heat to medium and add the chard, raisins, garlic, 2 TBSP water, 1/2 tsp salt and 1/4 tsp pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
    4. Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.

  • 15 August 2015 Crunch Stuffed Zucchini

    From Vegetarian Times, Downloaded from the web at www.vegetariantimes.com on August 14, 2015.

    For the record, I’m not a big fan of putting potato chips on any dish. Chips seem to be able to stand on their own without the guise of “healthy” vegetarian cooking making them seem more enticing.  However, I did prep this recipe as stated and it was pretty good.  If I were to do it again, I think I might try panko bread crumbs in place of the potato chips. The yogurt/cheese sauce added a nice creaminess to the sauteed veggies and chickpeas. So, if you have a bumper crop of zucchini, this is one delicious way to deal with it.

    Crunchy Stuffed Zucchini – serves 4

    Ingredients

    • 4 large zucchini, halved lengthwise zucchini
    • 1 TBSP olive oil
    • 1 medium onion, chopped (about 1.5 cups)
    • 1 red bell pepper, chopped (about 1 cup)
    • 1 cup cooked chickpeas
    • 3 tomatoes, chopped (about 1 cup) use fresh – try Romas
    • 2 tsp dried thyme
    • 1 cup cheddar cheese
    • 4 oz plain yogurt
    • 1/2 tsp paprika
    • 1/2 cup crushed potato chips

    Method

    1. Preheat oven to 400 degrees F. Scoop out seeds and flesh from zucchini to create 1/4-in-thick shell. Chop flesh and set aside. Place zucchini shells in baking dish coated with cooking spray (I used coconut oil spray).
    2. Heat oil in large skillet over medium heat. Add onions, bell pepper, chickpeas, tomatoes, thyme, and chopped zucchini. Saute 5 minutes or until tender.
    3. Fill each zucchini shell with 1/2 cup chickpea mixture. Stir together cheese, yogurt and paprika in small bowl. Spoon 2 TBSP atop stuffing in each zucchini, then sprinkle each with 1 TBSP crushed potato chips (see my note about bread crumbs). Bake 20 minutes or until stuffed zucchini are heated through and crispy on top.

  • 11 August 2015 Lemon Asparagus Risotto

    Recipe created by Gena Hamshaw and included in ThePurpleCarrot.com

    This recipe was the first entree I’ve made from our Purple Carrot shipment. Of course I waited until one of the steamiest New England summer nights to stand over a stove stirring risotto for 45 minutes, but honestly, it was worth it.  The ingredients in this recipe included DSC_0027_edited-1

    • asparagus
    • onion
    • shallot
    • garlic
    • arborio rice
    • white wine
    • lemon
    • vegetable stock
    • nutritional yeast
    • fresh thyme

    After prepping the produce, the asparagus was blanched and the onion, shallot, and garlic sauteed in a bit of olive oil (not included in the shipment). Next the lemon juice and zest and white wine were added along with the rice. Vegetable stock was added in half cup increments until all had been absorbed into the rice. To finish the dish, the nutritional yeast was added and finally the asparagus. Notice – no cheese makes this vegan.

    This recipe made four good-sized servings of risotto, meaning we had enough for leftovers later. Check out both Gena Hamshaw’s website and The Purple Carrot site for details.

  • 06 August 2015: TPC Apricot Pecan Bites

    Created by The Purple Carrot

    My curiosity got the better of me this past week as I searched for plant-based meals to use on our menu. I noticed a bit of buzz for a service based here in the Boston area, The Purple Carrot. For roughly $59, one can get nearly all of the ingredients for 2, 4-serving main dish vegan (plant-based) meals  (choose from 4 offerings each week) and a snack.  My order arrived this week, the ingredients look to be in excellent shape, and the packaging is minimal and responsibly made. Best of all, there is no minimum purchase or commitment. 

    Here is the result of the snack recipe for the week, an apricot and nut ball with oats added.  The prep was quick; having the full recipe will make this recipe something I will most likely repeat in the future. 

    Learning to be creative using a more plant-based menu can be intimidating. I know I’ll be back to get more healthy ideas from The Purple Carrot.

    Ingredients  DSC_0003

    1 cup dried apricots

    1/2 cup pecans

    1/2 cup oats

    1 tsp vanilla

    Method

    Rough chop apricots and place in food processor. Pulse until a uniform mix forms and then add pecans. Blend on high for 20 seconds and add oats and vanilla, blend until dough forms, about 20 seconds.

    DSC_0016Transfer dough into a medium bowl. Scoop out 1 tablespoon of the dough and roll between your palms to form 1/2 – 1 inch balls. You can roll roughly 12 apricot balls (NB: I made smaller diameter ones and yielded 22 from these ingredients).

    Apricot bites will last up to a week in the refrigerator. Enjoy!

  • 21 July 2015 African-Style Chicken Stew, Slow Cooker Style

    It’s been a hot week in New England and that makes cooking more of a chore. This week I had planned a West African Chicken Stew – something I’ve made several times – but rather than add heat to an already hot kitchen, I decided to pull out my slow cooker. DSC_0577

    I get a feeling of accomplishment when preparing a slow cooker meal. For one thing, once it is set up, there’s no more cooking prep to do.  And the aroma of what’s in the cooker fills our space for most of the day.

    This recipe is an amalgam of sorts. The original recipe was adapted from Mark Bittman’s VB6 Cookbook, but the cooking method came from this link ReadySetEat.com. Peanut butter, sweet potatoes and chicken – tasty, enjoyable and filling.

    African Style Chicken Stew

    adapted from Mark Bittman, The VB6 Cookbook

    INGREDIENTS:

    2 Tbsp oil (I use coconut oil)

    1 lb skinless, boneless chicken thighs

    1 tsp salt

    1/2 tsp pepper

    1 Tbsp minced garlic

    1 Tbsp minced ginger

    Pinch of red pepper flakes

    1/4 cup chunky peanut butter

    1 onion, thinly sliced

    2 (approximate) cups water or vegetable stock

    1 1-lb can chopped tomatoes, undrained

    1/2 lb sweet potatoes, peeled and cut into chunks

    1 lb kale or other greens

    1/4 cup chopped roasted peanuts (garnish)

    Method

    1. Prepare the sweet potatoes and onions. Add to the bottom of a slow cooker (I spray the cooker insert so things don’t stick). Prep garlic and ginger.

    2. Add oil to a 10-inch skillet, Add garlic and ginger and let these cook for a minute or so being careful not to burn them.  Add the chicken thighs and brown (5-10 minutes). Sprinkle with red pepper flakes (if using)

    3. Add peanut butter to the pan and allow it to melt. Now add about 1/2 cup water or stock to thin the mixture. Mix and then add in the can of chopped tomatoes (do not drain the juices out).  Mix well and be sure to coat the pieces of chicken thigh.

    4. Add this pan mixture to the slow cooker, layering it on top of the sweet potatoes and onions.  Add water/stock to cover the sweet potato layer (about another 1 1/2 cups). Cover the slow cooker and set on high for 7-9 hours. Add additional stock/water throughout the cooking process if things seem to dry out.

    5. About 15-20 minutes before serving, add the greens to the slow cooker, stir and recover. Continue cooking until the greens are wilted.

    6. Adjust seasonings as needed at time of serving and serve in bowls. Garnish with chopped roasted peanuts.

  • 16 January 2014 A Basic Caprese Salad

    2014-01-12-foodie-015The middle of winter is not necessarily when you expect to find tomatoes, is it?  These, though not vine ripened, did actually grow on a farm in Massachusetts. They are Ugly, an apt name for this variety, and they were delicious!

    Basic Caprese Salad

    • Ripe tomatoes, washed and sliced at about 1/4 inch
    • Fresh mozarella cheese, sliced
    • Fresh basil leaves
    • Extra virgin olive oil
    • Coarse salt and pepper2014-01-12-foodie-066

    Method

    • Wash and slice the tomatoes and arrange on a serving dish
    • Slice the cheese into rounds, put one round (or 1/2 a round, if the fresh mozarella is quite large) on each tomato slice
    • Top with a freshly washed and dried basil leaf
    • Drizzle with olive oil
    • Sprinkle with coarse salt and freshly ground pepper
    • Serve at room temperature or cold. Enjoy!

    2014-01-12-foodie-094