Tag Archives: dinner

Vegetarian sausage stew with purple cabbage and kale

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It is officially September, which means that even though it is still routinely in the 90s over here in Colorado, soup recipes are finally fair game.

sausagepurplesoup1

Can I tell you how much I like stew, soup, and all other foods of that ilk? They are one-pot meals that come together quickly, and are infinitely adaptable to whatever you have on hand. This recipe came out of an attempt to use up some leftover CSA vegetables, I was exceedingly happy with the result. You can use real sausage, of course, if you’re not vegetarian, or sub in chard or spinach instead of kale, or carrots instead of potatoes. You could add in some pasta or some more beans or some tomatoes, and that would all be delicious, too. But I really loved this soup as-is – you get the color of the purple cabbage, green kale and white beans with the heartiness of the sausage and potatoes, and there is no bad there.

sausagepurplesoup2

Vegetarian sausage stew with purple cabbage and kale

2 tablespoons olive oil
1 pound vegetarian sausage, crumbled or sliced
1 large onion, chopped
4 garlic cloves, minced
3 medium Yukon Gold or red potatoes, chopped
1 bunch kale, stems removed and chopped
1 small purple cabbage, shredded (about 4 cups)
6 cups of vegetable stock, or 2 vegetable bouillon cubes and 6 cups of water
2 bay leaves
2 tsp Italian seasoning or dried basil
1 can (15 ounces) great northern beans, drained and rinsed
salt and pepper, to taste

In a large pot over medium heat, brown the vegetarian sausage. When the sausage has almost finished browning, add the onions, along with a smidge more oil if needed. Cook for a few more minutes until the sausage has browned and the onions are tender and almost translucent. Add the garlic, stir, and cook for just a minute, then add the cabbage, kale, potatoes, broth, and spices. Stir to combine and bring to a simmer for about 10-15 minutes, until the potatoes are cooked through. Add the beans, then cook for just a few more minutes. Serve with some good bread. Enjoy!

Baked Eggplant Sticks

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Before I forget, a note about those peach muffins last week: Whoops! When that post first went up, it had a different recipe for peach muffins. They were ones I made and liked, but I like the ricotta version better, and also that’s the muffin shown in the photo. I’ve now updated the post so that the recipe reflects the product in the photo, and apologies for the error.

Now, on to the next thing! We have been getting eggplants galore from our CSA share, and these eggplant sticks are a delicious, kid-friendly way to eat them all. The way I make them is egg-free (though I’ve included the instructions with egg, too), and they can be made vegan by skipping the Parmesan cheese, too! My son loves these, and there are never any leftovers.

baked eggplant sticks

Baked Eggplant Sticks
(Adapted from Skinny Taste)

1 medium eggplant, or 2 small eggplants
1 cup of bean brine OR 1 large egg
1/2 cup Italian Seasoned breadcrumbs
2 tbsp Parmesan cheese

Preheat your oven to 400°. Oil two baking sheets, or line with parchment paper.

Now, prep your eggplant! Halve the eggplant and then slice about a quarter-inch thick. Make sticks by cutting each slice into long pieces. Try to cut your pieces evenly, so that they will all cook in the same time.

Now, create your breading station. In a flat dish at least as long as your eggplant sticks, mix together the breadcrumbs and Parmesan cheese, if using. In another dish, pour your bean liquid or your mixed egg.

Dip a few strips of eggplant at a time into the bean liquid/egg. Let any extra liquid drip off, and then move them into the breadcrumbs to coat. Place breaded eggplant on the baking sheets. Bake 10 minutes in the middle rack.

After 10 minutes, turn the eggplant so that they brown evenly on both sides. Bake another 5 minutes, then remove from the oven.

I like to serve this with some tomato sauce on the side. Enjoy!

Lemon Garlic Fava Beans and Mushrooms

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CSA season is upon us, which means I am constantly trying new recipes as we receive a random assortment of vegetables every week. This time of the year, it’s mostly greens, greens, and a third kind of greens, but two weeks ago we got a bundle of fava beans. I love fava beans, but they’re in season for a very short time, and they’re also kind of a pain to cook fresh. You shuck the beans out of their huge pods (which sometimes are full, and sometimes have just one or two measly little beans in them). Then you boil them for a minute or three in salted water, just so that you can peel them one more time, removing a waxy outer layer from the beans underneath. It is a labor-intensive process, but next year, I bet my then-three-year-old will be big enough to help!

Though I’m sure we got more than twenty pods, I was only able to get less than two cups of beans from them. Apparently you can buy dried fava beans in the store, and those will be less labor-intensive and hopefully just as yummy as from fresh. Either way, after all of that work, I was ready for an easy, filling meal, and this one fit the bill.

As a bonus, I was able to use up a ton of herbs from both the CSA and my garden, and they made the dish extra-yummy.

fava mushroom stew
Lemon Garlic Fava Beans and Mushrooms

(Adapted from Isa Chandra at Post Punk Kitchen)

Ingredients
1 tablespoon olive oil
1/2 large red onion, chopped
3 cloves garlic, minced
2 teaspoons fresh thyme, chopped
1 teaspoon fresh tarragon, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh chives, chopped
8 oz crimini mushrooms, chopped
2 tablespoons seasoned breadcrumbs
2 cups of water
1 1/2 vegetarian bouillon cubes
Juice and zest of 1/2 a lemon
2 teaspoons fresh black pepper
1 1/2 cups cooked fava beans
1 15 oz can of chickpeas, drained and rinsed

More chives or green onions for garnish

Directions
In a large saute pan, cook the onion in the olive oil with a pinch of salt for 5 to 7 minutes, until slightly browned. Add in the garlic, other herbs, and mushrooms, and cook until the mushrooms start to release their juices, about five minutes.

Add in the bread crumbs and stir them around to coat the mushrooms. Then, add in the water, bouillon, black pepper, lemon zest and juice, chickpeas and fava beans. Bring the pot to a boil and then reduce the heat to cook until the mixture begins to thicken, about 7 minutes. Check your seasonings and then serve with any extra herbs for garnish.

Cauliflower and Caramelized Onion Tart

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Imagine, if you will, that you are partnered to a person who absolutely loves cauliflower. Roasted, steamed, broiled, casseroled – for my partner, cauliflower can do no wrong. And since it’s quite nutritious and available year-round near us, cauliflower holds a prime space in our household menu.

Sadly, I am not a cauliflower-lover. I think it’s fine and will certainly eat it if it finds its way to my plate, but very rarely do I go out of my way to track it down. Roasted cauliflower is fine and good, and I like it very much in Yotam Ottolenghi’s cauliflower cake, but that’s about as far as I can go.

But this tart, you guys, this tart. It’s a little bit fussy, a few too many steps for a weeknight dinner, but it’s so rich and delicious and gorgeous, it’s worth the effort. In fact, I doubled my tart dough just to put half in the freezer, so now I have a wonderful excuse to make this tart again, and soon.

cauliflower-and-caramelized-onion-tart from motheringforme.com

cauliflower-and-caramelized-onion-tart from motheringforme.com

Cauliflower and Caramelized Onion Tart

Adapted from Smitten Kitchen

Ingredients
1 pound of cauliflower, cut into 1-inch flowerets
3 1/2 tablespoons olive oil
1 refrigerated pie crust or a homemade tart shell
1 large onion, thinly sliced
1 tablespoon Dijon mustard
2 large eggs
8 ounces cream cheese, softened
3 tablespoons ricotta cheese
3 tablespoons plain Greek yogurt
1/2 cup half-and-half
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
1 cup grated Swiss cheese
1/3 cup grated Parmesan cheese

Directions
First, roast your cauliflower. Preheat the oven to 425°F. Toss cauliflower with 2 tablespoons olive oil on a rimmed baking sheet, then sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, another 10-15 minutes. Remove the cauliflower from the oven, and reduce the oven temperature to 350°F.

Now, deal with the crust. If you’re using a store bought pie crust, press it onto the bottom and up the sides of a 9-inch diameter tart pan with removable bottom. Line crust with foil, fill with pie weights and bake 20 minutes. Remove foil and weights then bake until crust is golden, about 5 additionally minutes. Press crust back with the back of a fork if bubbles form. Cool crust and maintain oven temperature.

If you’re using a homemade pie crust, you probably don’t need to parbake it, but feel free to get it into your pan and then let it chill in the fridge while you do the rest.

Now, the onions. Heat the remaining 1 1/2 tablespoon olive oil in a large skillet over medium-low heat. Add your onion, sprinkle it with salt and pepper, and cook until the onion is a deep golden brown, stirring occasionally. This will take 30 or 40 minutes. Keep the heat low and take your time.

Now, assemble! Use a knife or brush to spread the bottom and sides of crust with mustard. Spread the onion over crust then arrange your cauliflower over the onion. Place the tart on a rimmed baking sheet (to protect against leaks).

Finally, the rest of the filling! Whisk the eggs, cream cheese, ricotta cheese, yogurt, half-and-half and pepper in a medium bowl. Stir in Swiss cheese. Pour the entire mixture right over the vegetables in the tart pan, and sprinkle with the Parmesan. Bake at 350°F until tart is golden and center is set, about 40 minutes. Tart can be served warm or room temperature.

Recipe: Chickpea Coconut Milk Soup

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I have been making this soup for years because it’s quick, filling, and delicious. It’s a combination of several recipes that I’ve altered over the years to include ingredients I always have around, and I added potatoes because, ask anyone, I love potatoes. It’s vegan and gluten-free depending on the grain and what brands of canned food you choose to use. It is also sadly difficult to take a good photo of, but my poor photography skills should not stop you from giving it a try!

Chickpea Coconut Milk Soup from Motheringforme.com

Chickpea Coconut Milk Soup from Motheringforme.com

Chickpea Coconut Milk Soup

Ingredients:
2 tablespoons olive oil
1 small yellow onion, diced
2-4 cloves garlic, minced
2 tablespoons cumin
2 teaspoons salt
2 small yellow potatoes, chopped
1 15oz can diced tomatoes
1 15oz can chickpeas, drained and rinsed
1/2 teaspoon black or cayenne pepper
1 13oz can coconut milk (regular or light)

Heat the olive oil in a 4 quart pot over medium to medium-high heat. When oil is hot, add the onions, garlic, and cumin and stir. Cook until the onions are soft, stirring occasionally, about ten minutes. I usually add a bit of salt and pepper (either black or cayenne) here.

Add potatoes, tomatoes, and chickpeas to the pot. Fill one of the cans with water and add to pot. Water should just about cover the ingredients, so add more if you need to. Stir together and bring to a boil. After it boils, turn down heat and cover. Cook about ten minutes until potatoes are tender, stirring occasionally.

Once everything is cooked, add the coconut milk and stir. Bring the pot back to temperature, then test for seasoning. I usually need to add more salt and cumin here, but your tastes may vary. Eat and enjoy!

Notes: I really like this plainer version, but you can spruce it up as much as you like. It’s good with spinach, carrots, most other root veggies, cauliflower and the like. I’ve made it using curry powder instead of cumin, which changed the taste significantly but was delicious. We like enough cayenne to make it medium-spicy, but it’s also good with just regular pepper. I usually serve it with bread and roasted veggies of some kind, but it’s adaptable to most menus.