Tag Archives: entree

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.

7 Mar 2011 Whole Wheat Pasta with Kale & Sundried Tomatoes

Adapted from Whole Foods Market. Whole wheat pasta with kale and sundried tomatoes. Downloaded from the web on March 6, 2011.

My comment: Kale is a great green and generally pretty inexpensive! I used a red kale with this recipe and changed from Great Northern Beans to Black Beans because that is what I had on hand. Very filling…. I would venture to say this recipe could easily serve 6, but the Points were computed for the suggested serving of 4.

Ingredients

Whole Wheat Pasta with Kale

Copyright © 2011. Adrien Bisson.

1/2 cup sundried tomatoes (not packed in oil)
1 medium yellow onion, thinly sliced
1 pound kale – thick stems removed and leaves chopped
1 (15-ounce) can no-salt-added Great Northern or other white bean, drained and rinsed
8 ounces whole wheat pasta

Method

1. Soak sundried tomatoes in hot water to cover for 15 minutes to soften them. Then drain and thinly slice.

2. Bring large pot of water to boil for cooking pasta. In separate high-sided skillet, bring 3/4 cup water to simmer. Add onion and cook for 10 minutes or until tender. Stir in kale, beans and 3/4 cup water. Reduce heat to medium, cover and cook 8 minutes. Uncover and continue cooking 4 to 5 minutes or until most of the liquid has evaporated, greens are wilted and tender and beans are heated through.

3. Add pasta to boiling water and cook according to package directions. Add the sliced sundried tomatoes about 2 minutes before the pasta is done. Drain pasta and tomatoes and add to skillet with greens. Stir to combine.

Servings = 4. Weight Watcher Points = 7.


28 Feb 2011 Glazed Carrot and Tomato with Wild Rice Ragout

Adapted from Vegetarian Times. Glazed carrot and tomato with wild rice ragout. (March 2009, p 60 print edition). Downloaded from the web on February 27, 2011.

My Comment: This was a delightful surprise! I have to admit that I did not buy a bag of wild rice; I just used what we had on hand in the pantry. Also, in place of pan frying the tofu, I took a page out of Susan Voisin’s recipe over on Fat Free Vegan (a great resource for Vegans) and baked the tofu ahead of time. It was quite yummy and did not fall apart.  Highly recommend that method of cooking tofu.

Ingredients

Glazed Carrot Tomato Ragout

Copyright © 2011. Adrien Bisson.

3 tsp. olive oil, divided
2/3 cup wild rice or wild rice blend
6 oz. extra-firm silken tofu, cut into 2-inch strips
1 cup peeled baby carrots, sliced lengthwise
9 cherry tomatoes, halved (2/3 cup)
2 Tbs. balsamic vinegar
1 1/2 Tbs. lemon juice
2 Tbs. chopped parsley, plus more for garnish
3 cloves garlic, minced (1 Tbs.)
1/2 tsp fennel seeds

Method

1. Cook rice according to package directions. (since I used a non-packaged rice, I just cooked up a batch of rice)

2. Here is where I baked the tofu in place of pan frying, but I am leaving the original directions for those who would prefer them. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Add tofu, and cook 5 minutes, or until browned, turning once. Transfer to plate.

3. Add remaining 2 tsp. oil to skillet, and reduce heat to medium. Add carrots to skillet, and cook 10 minutes, or until softened and beginning to brown, stirring occasionally. Add tomatoes, balsamic vinegar, lemon juice, parsley, garlic, and fennel seeds, and simmer 2 minutes, or until liquid is thickened and reduced, stirring occasionally. Stir in reserved tofu; cook 1 minute, or until heated through. Season with salt and pepper, if desired, and serve over rice garnished with additional parsley.

Serves 2. Weight Watcher Points = 11.


27 Feb 2011 Sweet Potato Shepherd’s Pie

Adapted from MeatlessMonday.com. Sweet potato shepherd’s pie. Downloaded from the web on Feb. 19, 2011.

My Comment: The Meatless Monday website was a new find for me — and it is proving to be invaluable! Even though we, or at least I, am committed to a vegetarian diet, the idea of making one night a week “meatless” is appealing on many levels.

Shepherd’s Pie is one of Adrien’s childhood favorites — I won’t tell you what rude name WE gave it in my high school — so I humor him from time to time with some variation on it. With 3 grams of fat and 7 grams of fiber, this is a more healthy alternative that even I enjoyed.

Sweet Potato Shepherd's Pie

Copyright © 2011. Adrien Bisson.

Ingredients

1 pound sweet potatoes
1 tablespoon butter
6 small red potatoes
1 tablespoon olive oil
1 cup sliced onion
1 cup fresh shiitake mushrooms, thinly sliced
1/2 cups water
1 cup red wine
1/4 cup tamari or soy sauce
5 tablespoons flour
2 portobello mushroom caps, cut into bite-size pieces
1 teaspoon dried thyme
2 teaspoon dried sage
2 stalks celery, chopped
1 carrot, chopped

Method:

1. Preheat the oven to 350 degrees. Bring two saucepans of water to a boil. Add red potatoes to one and sweet potatoes to the other. Cook until tender, 10-15 minutes. Drain and set aside. Mash the sweet potatoes with butter, adjusting flavor with salt and pepper. Set mashed sweet potatoes aside.

2. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion slices and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water, wine and tamari, and bring to a boil. Whisk in flour, stirring until there are no lumps. Allow to simmer.

3. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into a 9-inch glass pie dish. Cover with mashed sweet potatoes.

4. Bake for 40 minutes in the preheated oven, until potatoes are golden brown.

Servings = 8. Weight Watcher Points = 6.


26 Feb 2011 Mexican Bean and Tortilla Pie

Adapted from Weight Watchers. Mexican bean and tortilla pie. (subscription only). Downloaded from the web on Feb. 19, 2011.

My comment: The servicing size – 1/6 of a 6 inch tortilla is really small! Better have some veggies or a salad on the side.  However, it was a tasty and quick dish — be sure to thoroughly heat it which may mean keeping in the oven for longer than 30 minutes.

Ingredients

Mexican Tortilla Pie

Copyright © 2011. Adrien Bisson.

1 cup canned (jarred) tomato sauce
3/4 cup salsa
1/4 cup cilantro, chopped
2 tsp chili powder
1 tsp ground cumin
5 medium corn tortillas (6-inch size)
30 oz. canned black beans, drained, rinsed and mashed
8 oz. chopped green chilies (canned okay)
1/2 cup low-fat shredded cheddar cheese

Method

1.  Preheat oven to 400F. Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.

2. Heat a large non-stick skillet over medium-high heat. Add as many tortillas as will fit in one layer. Cook for about 1 minute, turning once, until lightly toasted. Remove and set aside. Repeat until all 5 tortillas have been toasted.

3. Spoon 1/4 of the tomato sauce mixture over the bottom of a 9-inch pie plate or shallow baking dish. Top with a tortilla. Spread with 1/2 cup of the mashed beans, top with 2 TBSP of chilies followed by 1 TBSP of grated cheese. Repeat with the remaining ingredients, ending with the remaining tortilla, sauce, and cheese.

4. Cover dish with foil and bake for 30 minutes. Uncover and bake an additional 5 minutes more until the cheese is bubbly and the dish is thoroughly heated.  Cut into 6 wedges and serve.

Yield: 6 servings. Weight Watcher points = 5.


21 Feb 2011 White Bean and Collard Green Soup

Adapted from Katzen, M. New enchanted broccoli forest. (2000). Berkeley, CA: Ten Speed Press. page 21.

White Bean & Collards Soup

Copyright © 2011. Adrien Bisson.

My Comment: In Mollie Katzen’s Enchanted Broccoli Forest, this soup is called White Bean and Escarole Soup — on Mollie’s website, she has renamed it. In my version, I used neither white beans or escarole 🙂  In fact, this is what makes this such a great soup recipe — follow the building blocks — start with the Trinity (onion, celery, carrots) and throw in whatever you have on hand.

Ingredients

1 to 2 TBSP olive oil
2 cups chopped onion
1 bay leaf
2 stalks celery, minced
2 tsp salt
6 cups stock or water (I used water)
3 – 4 cups cooked white beans (or use 2 cans of beans, rinsed and drained) – I used Kidney beans here
3 TBSP fresh garlic, minced
1 1/2 lbs. collard greens – stemmed and chopped
Freshly ground black pepper

TOP WITH:
Freshly grated nutmeg or Freshly minced parsley or Parmesan cheese

Method:

1. Heat oil in a large pot or dutch oven. Add the onion, bay leaf, celery, carrots and salt. Cook over low heat for about 10 minutes, then add the stock or water. Cover, bring to a boil and then lower heat to a simmer. Cook quietly for about 20 minutes or until the veggies are tender.

2. Add the beans, garlic and as much of the collard greens as you can fit. Cover and wait a few minutes for the greens to cook down. Keep adding greens in batches waiting between additions for them to cook down.

3. Add black pepper to taste, adjust salt. Serve hot, topped with a grating or two of fresh nutmeg, a little parsley, and a generous spoonful of Parmesan cheese.

Serves 4 to 6. Weight Watcher points = 5 points



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