Veggie Vixen's Recipes for a Good Life

Food is Love

Stuffed Peppers with Sausage, Baked Tomatoes, Roasted Beet Salad 12/12/2009

These lovely seasonal recipes were posted on our farmshare’s website. Any of these delicious items can be converted into vegetarian options with a few simple variations. Enjoy!

 

Stuffed Peppers 

Recipe courtesy of Bon Appéti

Yield: Serves 4 

3/4 pounds sweet Italian sausages, casings removed 

3/4 cups coarsely grated zucchini (about 1 large), can substitute summer squash 

1/4 cup finely chopped red onion 

1/4 cup minced fresh parsley 

1/4 cup fine dry breadcrumbs 

1 large egg 

1 teaspoon ground black pepper 

3/4 teaspoon salt 

1/2 teaspoon minced fresh rosemary 

2 medium-size bell peppers, halved lengthwise, seeded 

Fresh rosemary sprigs 

Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mix- 

ture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; 

chill.) 

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour. 

Transfer peppers to platter. Garnish with rosemary sprigs and serve. 

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Baked Tomatoes with Hazelnut Bread Crumbs 

Recipe Courtesy of Ruth Cousineau  

Yield: Makes 4 servings 

Active Time: 20 min 

Total Time: 1 hr 

1 cups coarse fresh bread crumbs (from country bread, preferably whole-wheat) 

2 to 3 large tomatoes 

3/4 tablespoons chopped lemon thyme or regular thyme, divided 

1/4 stick unsalted butter 

1/2 cup hazelnuts, toasted , any loose skins rubbed off, cooled, and coarsely chopped 

Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow ceramic or glass baking dish. 

Spread bread crumbs in a 4-sided sheet pan and toast in oven until dried and pale golden, about 15 minutes. Cool 

crumbs. Increase oven temperature to 450°F. 

Thickly slice tomatoes and arrange, overlapping, in baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pep- 

per and sprinkle with 1/2 tablespoon thyme. Melt butter in a large heavy skillet over medium heat, then cook nuts and 

crumbs, stirring frequently, until golden, 4 to 5 minutes. Season with salt and pepper. Spoon evenly over tomatoes. 

Bake until tomatoes are bubbling and crumbs are browned, 15 to 25 minutes. Cool to warm or room temperature and 

sprinkle with remaining 1/4 tablespoon thyme. 

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Beet Salad with Cornbread Croutons and Country Ham 

Recipe Courtesy of Linton Heal  

Beets:  

 3/4 cup water 

 6 tablespoons butter, melted 

 6 large fresh thyme sprigs 

 1 1/2 teaspoons coarse kosher salt 

 1 1/2 teaspoons cracked black pepper 

 1 bay leaf 

 8 1 1/2-inch-diameter baby beets (preferably assorted colors), trimmed 

Croutons:  

 1 cup medium-grind cornmeal 

 1/3 cup all purpose flour or cake flour 

 11/2 teaspoons coarse kosher salt 

 1 teaspoon baking powder 

 1/4 teaspoon baking soda 

 6 tablespoons (3/4 stick) butter, divided 

 1 cup buttermilk 

 1 large egg 

Citrus vinaigrette:  

 Peel from 1 orange (orange part only), cut into thin 2-inch-long strips 

 Peel from 1 lemon (yellow part only), cut into thin 2-inch-long strips 

 1/2 cup fresh orange juice 

 1/2 cup fresh grapefruit juice 

 2 tablespoons honey 

 1/4 cup fresh lemon juice 

 2 teaspoons Dijon mustard 

 6 tablespoons peanut oil 

Salad:  

 3 small sweet onions, cut crosswise into 1/2-inch-thick slices 

 Olive oil 

 Coarse kosher salt 

 Nonstick vegetable oil spray 

 3 ounces very thinly sliced country ham or prosciutto 

 4 teaspoons minced plus 1 tablespoon chopped fresh Italian parsley 

 Fleur de sel or Course Sea Salt 

 Cracked black peppercorns 

 1 5-ounce log soft fresh goat cheese, crumbled 

 Aged balsamic vinegar 

 For beets: 

Preheat oven to 350°F. Mix first 6 ingredients in 13x9x2-inch glass baking dish. Add beets and toss to coat. Cover 

with foil and roast until beets are tender, about 45 minutes. Cool; peel. 

 For croutons: 

Place 9- or 10-inch-diameter cast-iron skillet in oven; preheat to 400°F. Whisk first 5 ingredients in medium bowl. 

Melt 4 tablespoons butter. Whisk melted butter, buttermilk, and egg in another medium bowl. Add wet ingredients to 

dry ingredients; whisk batter to blend. Place 2 tablespoons butter in hot skillet; swirl to coat. Add batter. Bake until 

top is golden and tester inserted into center comes out clean, 18 to 20 minutes. Cool in skillet. DO AHEAD: Can be 

made 1 day ahead. Cover; store at room temperature. 

 For citrus vinaigrette: 

Add enough water to small saucepan to measure 11/2 inches; bring to boil. Add orange peel. Blanch 1 minute; drain. 

Repeat blanching procedure with lemon peel; reserve lemon peel for serving. Return orange peel to same pan and add 

orange juice, grapefruit juice, and sorghum syrup. Bring to boil, reduce heat to medium-low, and simmer until re- 

duced to generous 1/3 cup, about 20 minutes. Whisk lemon juice and mustard in medium bowl; whisk in oil. Whisk 

in orange-grapefruit reduction. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let 

stand at room temperature. 

 For salad: 

Preheat broiler. Line small baking sheet with foil. Place onion slices with rings intact on sheet. Brush with oil; sprinkle 

with coarse salt. Broil onions until browned, watching closely to prevent burning, about 10 minutes. Turn and broil 

until browned, about 5 minutes longer. 

 Reduce oven temperature to 375°F. Cut cornbread into 1/2-inch cubes. Spray rimmed baking sheet with nonstick 

spray. Spread cornbread in even layer on prepared sheet. Toast until golden brown around edges, turning occasionally, 

about 35 minutes. 

 Reduce oven temperature to 350°F. Line rimmed baking sheet with parchment paper. Arrange ham in single layer on 

prepared baking sheet. Top with another sheet of parchment paper, then another rimmed baking sheet to press ham. 

Roast until ham is crisp, 10 to 20 minutes, depending on thickness of ham. Remove top baking sheet and parchment 

paper. Cool. Break ham into bite-size pieces. 

 Whisk 4 teaspoons minced parsley into vinaigrette. Mix in reserved lemon peel. Quarter beets. Toss with some of vin- 

aigrette (if using assorted colors, toss in separate bowls). Sprinkle with fleur de sel and cracked black pepper. Separate 

onion rings. Divide rings among plates in single layer. Arrange beets in and around onion rings. Sprinkle goat cheese 

over. Scatter ham and croutons over. Sprinkle fleur de sel and 1 tablespoon chopped parsley over. Drizzle with some 

of remaining vinaigrette and aged balsamic vinegar.

 

Louma’s Healing Lentil Soup 10/26/2009

blog red lentil soup
This is a wonderful recipe submission from Louma’s kitchen in Austrailia. Louma is of Iraqi descent this family dish goes back many generations.

If you need a little “healing” please try Louma’s lentil soup! (Thanks Louma and Tammy!)

 

 

Ingredients:

1 cup red lentils (dried and split)

1/2 cup fine “spaghetti”  (thread thin cooking pasta or egg noodles)

1 onion chopped

1 pinch of salt

1 teaspoon curry

 

Preparation:

Fill a medium saucepan with 6 cups water.

Put in the lentils straight away and boil on low fire

When there is white foam on the surface make sure to remove it (with a spoon)

Now it’s time to finely chop up the onion and fry in a pan with the curry

Then add the onion to the lentils together with the crushed cooking pasta

Add another 2 cups of water and leave to slowly boil for aprox 10-15 minutes

When the lentils are soft add the salt, stir and now the soup is ready

 

Serve hot with bread rolls and butter, or cheese

Enjoy!

 

A Fall Feast: Moroccan Lamb Tagine, Kale Soup & Potato Pancakes 10/21/2009

I received this newsletter from the farmshare that we are members of and wanted to share some recipes. The Farm is called Enterprise Farms  and they are located in Mass. For those of you not familiar with farm shares, it’s a great way to support your local farms while enjoying fresh, delicious veggies from your region.

 

To learn more about Community Supported Agriculture near you, please click on the attached link.

http://www.localharvest.org/csa/

 

The following are three amazing recipes using local fall vegetables. Enjoy!

 

 

This week’s recipe is borrowed from the Kitchen Garden… 

Started just two years ago, the Kitchen Garden is a family 

farm run by Tim Wilcox and Caroline Pam.  Their love of 

good food shows in the crops that they grow, and their 

culinary experiences in France and Italy have inspired 

their products and philosophy.  The Kitchen Garden has 

carved out a niche in the Valley and quickly become a 

favorite of local “foodies” by growing many specialty crops 

not grown on other farms. 

 

lamb-tagine-blog

Morrocan Lamb Stew

  • 2 lbs lamb stew meat
  • Vegetable oil
  • Carrots, potatoes, turnips, onions
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • Pinch of cinnamon & red pepper
  • 3-4 cups water or beef stock

 

 

Cut the vegetables into large (2-3”) chunks or wedges. Brown the meat in the oil over medium-high heat in a heavy Dutch oven or stew pot. When brown on all sides, remove from pan and set aside. Sauté the vegetables in the fat that remains for about 5 minutes.  Add the meat and spices and continue to sauté for another minute or so, then add the broth or water and simmer gently for 1 1/2-2 hours, until the meat can be cut with a fork (or bake at 325 degrees for the same amount of time).  Stir gently as to not break the vegetable pieces.  Serve hot with couscous.

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Portuguese Kale Soup

This is a simple soup eaten daily in Portugal in infinite versions. There seems to be a Cape Cod Portuguese-American version as that contains beans and a different type of sausage, linguiça. Either way, the combination of rich potato broth, deep hearty greens and salty pork is perfect for those cold rainy fall nights. Try it with a wine from the Douro region!

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp olive oil
  • 4 medium potatoes, peeled and cut in 1″ chunks
  • 6 cups water or vegetable stock
  • 1-2 bunches kale, collards, or 1/2 savoy cabbage
  • Thin slices or small chunks of dry sausage such as chorizo or sopressata (optional)

Saute the onion and garlic in olive oil until translucent, about 5 minutes. Add potatoes and water and bring to a boil. Reduce heat and simmer 25-30 minutes or until potatoes break apart. Puree the soup with an immersion blender, food mill, or some other way. Return to the pan. Wash and remove the tough stems from the kale or collards and stack the leaves on top of one another.  Roll them up like a cigar and slice into very fine shreds. (They use a meat grinder-like machine for this at markets in Portugal so you can buy it pre-shredded. It looks kind of like grass clippings.) Add kale to simmering potato broth and cook until tender, about 10 minutes. Serve hot in bowls garnished with the sliced sausage and a thread of high quality olive oil.

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Every time I enjoy a potato pancake I think of my Grandma Irene and her wooden mixing bowl. I think this recipe from Kitchen Garden Farms would make her smile….

blog potato latke

Potato Latkes with Applesauce

  • For the Latkes
  • 1 small onion
  • 3 potatoes
  • 3 Tbsp flour or matzoh meal
  • 2 eggs
  • ¼ tsp salt
  • Pepper (to taste)
  • ½ to 1 cup vegetable oil for frying

Peel the potatoes and grate into a bowl. Grate in onion and combine. Beat the eggs well and add to the mixture. Add the flour, salt and pepper and set aside.

Heat the oil in a deep-sided skillet until very hot, but not burning. Drop about one heaping tablespoon of the mixture carefully into the oil. As the latkes begin to fry, take the back of the spoon and flatten them slightly into “silver dollar” shapes. Turn them once or twice, so that each side fries until it is a golden brown. Remove from the oil and drain onto to a paper towel. Serve hot, with dollops of applesauce and sour cream.

  • For the Applesauce
  • 6-8 large apples, quartered, cored, and diced (do not peel)
  • ½ cup sugar
  • ½ tsp ground cinnamon or 2-3 cinnamon sticks
  • ¼ tsp nutmeg

In a large pot, mix ingredients together, cover, and cook over low heat until apples are very soft, 20 to 30 minutes. Remove cinnamon sticks, if using. Cool and press mixture through a food mill or sieve to remove peel. The sauce will be a beautiful pink color.

 

Loumas’ Authentic Falafel 10/03/2009

Filed under: Date night meals!-Vegetarian entrees,Recipe share — romancingthestone @ 1:37 pm
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This recipe was submitted by a dear friend who is currently  working in Palestine. In the time that I have known her, she has offered me the love and wisdom usually afforded only to family. We met many years ago, at a divey hotel in Notting Hill. Seeking solace from bedbugs and fawn eyed boys, we became fast friends and explored London together. For many years we have experienced the charms and losses that accompany growing up. We have reunited in many places around the world, often with great news of the future, or a broken heart, or a newfound cherished love. She is currently working with the Swedish, Israeli and Palestinian governments, in the hopes of restoring some peace and order to a ravaged land.

This recipe is from her Mother. A woman of Iraqi heritage with the most beautiful eyes. I have never met my friend’s mother, but I honor her because I know she has produced  beautiful, caring daughters who are trying to give back to the world….

 

Loumas

Loumas

 

Loumas´ authentic falafel

 

Ingredients:

500g dry chickpeas

4-5 garlic wedges – cut/ pressed into small pieces

3-4 onions

1 cup of finely chopped parsley

1 tea spoon Bi-Carb soda (baking soda)

2 tea spoons black pepper

1 tea spoon salt

 

(1 tea spoon curry for those who like to add some spice)

 

Cooking oil for frying the falafel

 

 

Preparation:

Soak the chickpeas in water from the evening before start cooking (aprox 8hours).

Grind the chickpeas in a grinder/ mixer until very finely minced.

Place the mix and all above ingredients, minus the oil, in a large bowl.

Mix well using your (clean) hands and then cover the bowl with a towel and leave for aprox 30minutes.

When the time is up, wet your hands and make small croquettes with your hands.

When the whole mix has been made into small croquettes, then they’re ready to fry.

Put oil into a frying pan and heat up for 5 minutes.

Fry the falafel until brown, and then turn to fry the other side until brown.

Place a serviette on a large plate and put the fried falafel on the plate, the serviette will then absorb the excess oil from the falafel.

 

Serve falafel on Arabic bread and hummus, tabbouli, fresh cut up tomato and onion.

Enjoy!

 

Veggie Vixen: Stuffed Peppers 09/13/2009

Veggie Vixen’s vegan stuffed peppers….say that fast 10 times!

veggie vixen peppersI invented this recipe tonite and it was so good that

I thought I’d pass it along….

It’s totally vegan, but you can add your favorite
grated cheese, or if you are feeling carnivorous add
1/2 lb lean ground beef or turkey to a half portion of
the kasha. (be sure to cook the meat before
introducing it to the kasha)

The Goods:
6 fresh peppers (assorted colors are best : )  )
1 vildalia or large white onion
2 cloves of garlic
1 yellow squash
1/2 cup cherry tomatoes (cut in half)
1/2 cup fresh basil (coarsely chopped)
olive oil
salt and pepper
1/2 cup chunky tomato sauce 

To make kasha-
3/4 cup buckwheat kernels (aka “kasha”)-medium
granulation
2 1/2 cups water
1 veggie boullion cube
ground pepper to taste

Ok here goes:
Put on your most fabulous apron. Pour a glass of wine
(or water)- that’s for you , not the recipe.

Preheat oven to 350 degrees. 
Wash peppers and cut off their tops about 1″ down from
the stem. Remove seeds and weird middle part. Set
pepper ” cups” aside. (You can cut up the tops and add
them to the veggies below)

In medium saucepan, stir pinch (or more) of salt and 2 1/2 cups
water. Bring to a boil.. 
Add boullion cube.
Add 3/4 cup Kasha
Keep on a gentle boil for about 10 minutes stirring
occassionally.
Set aside when water is absorbed, but kasha is still a
bit firm.

In a skillet saute olive oil, chopped garlic, chopped
onion. Saute until soft.
Add remaining veggies and stir occassionally.
When veggies are “almost cooked” but still bright,firm
and yummy, remove from heat.
Stir in tomato sauce (optional) and fresh basil and season with pepper

Now introduce the kasha to the veggies. When
everythings all mixed up, take a spoon and squish the
mixture into the fresh peppers.

Stand the peppers up if you can and put them on a
nonstick baking sheet (you can spray the baking sheet
with oil or cover it in foil)

If you want, you can add a little grated cheese to the
top. No longer vegan mind you!

Bake for 10-15 minutes. Invite 3 friends over or
impress your family. Turn on some  music. Make a small
side salad and serve with confidence. This is a low
cal, high fiber dish that your insides will love.

 

Ratatouille del Guapo 09/12/2009

Filed under: Date night meals!-Vegetarian entrees — romancingthestone @ 3:58 pm
Tags: , , , ,

This is a play on traditional ratatouille, using delicate chinese eggplant, and fresh cilantro! Deee-lish!

Last week’s farmshare brought these cute little eggplant, cilantro and zucchini to our kitchen. My challenge was to use only what I was given, and what was in the pantry. I researched some traditional recipes for ratatouille and improvised. It was absolutely wonderful!

 

THE GOODS:

4 small eggplant , cut in medium chunks (the Chinese ones have a purple striped skin and are sweet and luscious. Small Italian eggplant are also a good choice).

4 zucchini, cut in small chunks

2 yellow onions, thinly sliced

salt and pepper

fresh cilantro ,about 1/3 cup chopped. (This replaces the  sage, basil and parsley used in traditional rat.)

1 red bell pepper, diced

1 green bell pepper, diced

24 oz can of organic crushed tomatoes 

4 cloves garlic. (If it’s “date night”, use 3 cloves)

Olive oil

 

THE WAY:

*Cut all your veggies and set aside. Sprinkle some salt on the eggplant and the zucchini.

*In a frying pan, add 2 tbs olive oil. Saute onions for 5 minutes. Add bell peppers and 1/2 of the garlic ontil peppers softened, about 7 more minutes. Transfer to a stew pot or dutch oven.

* Return frying pan to medium heat and add some oil. Add the eggplant pieces and saute about 6 minutes. Don’t stir it too much of the eggplant gets mushy. Now add the eggplant to the stew pot.

*Now saute the zucchini slices in the empty frying pan about 4-5 minutes until they soften. Add to the stew pot.

*Take the can of tomatoes, remaining garlic, cilantro and some fresh ground pepper and add it to the stew pot. Simmer on medium heat about 25 minutes. (Personally, I love flavors to settle and blend, so I simmered on a slightly lower temperature for about 40 minutes).

Serve with crusty bread or wild rice. This dish can be enjoyed hot or cold. (And it tastes even better the next day!)

Serves 4

Enjoy! Let me know if you like it!

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