Tag: Vegetarian

Pasta al Limone

~ Shawn

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Zesty, Creamy, and Surprisingly Light

Prep Time: 5 min Cooke Time: 15 min Total Time: 20 min

Ingredients

  • 4 pieces of bacon
  • 1 lemon
  • 12 oz of spaghetti or other long pasta
  • salt
  • 3/4 cup heavy cream
  • 6 Tbsp unsalted butter, sliced into small cubes
  • 3 oz finely grated Parmesan cheese
  • freshly ground black pepper

Directions

  1. In a large Dutch oven, cook bacon until crisp over medium heat. Remove bacon from the pan and dice into small squares. Set aside.
  2. Drain all but 1 tsp of bacon fat from the Dutch oven.
  3. Using a vegetable peeler, remove two (2 inch) long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving.
  4. Finely grate remaining zest into the Dutch oven.
  5. Cook the 12 oz of pasta in another large pot of boiling salted water. Stir occasionally, and cook until very al dente (pasta will finish cooking in the sauce).
  6. Meanwhile, add the 3/4 cup of cream to the Dutch oven and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium low. Whisk in butter slowly, once cube at a time, until melted and sauce is creamy and emulsified. Remove from heat.
  7. Just before pasta is al dente, scoop out 1.5 cups of pasta cooking liquid. Add 3/4 cup of the pasta liquid to the cream sauce and return Dutch oven to medium heat. Whisk to combine.
  8. Transfer the cooked spaghetti to the Dutch oven using tongs. Cook, tossing often and adding Parmesan cheese little by little, until cheese is melted and sauce is creamy, about 3 minutes.
  9. Turn off heat, stir in the juice of the one lemon. Season with salt to taste. Serve with reserved lemon zest strips and bacon squares.

Source

https://www.bonappetit.com/recipe/pasta-al-limone

Channa Masala

~ Shawn

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Warm Spices and Tangy Tomato Sauce

Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour

Ingredients

  • 4 medium cloves garlic, roughly chopped
  • 1 inch ginger, roughly chopped
  • 3 Thai chilies (to taste), roughly chopped
  • 2 Tbsp juice from 1 lemon, divided in two
  • salt
  • 2 Tbsp vegetable oil or ghee
  • 2 tsp black mustard seed
  • 1 tsp whole cumin seed
  • 1 large onion, finely diced
  • 1/4 tsp baking soda
  • 2 tsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp Garam Masala, divided
  • 1 (14 oz) can whole peeled tomatoes
  • 2 (14 oz) cans chickpeas, drained and rinsed
  • 1 cup cilantro leaves, roughly chopped

Directions

  1. Combine the 4 cloves of garlic, the 1 inch of ginger, the 3 Thai chilies, 1 Tbsp of the lemon juice, and 1/2 tsp salt in a mortar and pestle pound until a fine paste is produced. Set aside.
  2. Heat the 2 Tbsp of oil or ghee in a large saucepan or dutch oven over medium-high heat until shimmering. All at once, add the 2 tsp of mustard seed and 1 tsp of cumin seed. They will sputter and spit for a few seconds. as soon as they are aromatic (about 15 seconds), ad the large diced onion all at once, along with the 1/4 tsp of baking soda. Cook, stirring frequently, until onions start to leave a brown coating on the bottom of the pan, about 3 to 4 minutes. Add 1 Tbsp of water, scrape up the browned bits from the pan, and continue cooking. Repeat this process until the onions are a deep brown, about 10 minutes total.
  3. Immediately add the garlic/ginger/chili paste all at once and stir to combine. Add the 2 tsp of coriander, the 1/2 tsp of black pepper, 1/2 tsp of turmeric, and 1 tsp of the Garam Masala (reserve the 1/2 tsp for later). Stir until fragrant, about 30 seconds. Add the can of tomatoes and crush them using a spoon or potato masher. Add the 2 cans of drained, rinsed chickpeas and the 1 cup of cilantro for garnish. Add a 1/2 cup of water to the mixture.
  4. Bring bot to a simmer, cover with a lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
  5. Stir in remaining 1/2 tsp of Garam Masala and remaining 1 Tbsp of lemon juice. Season to taste with salt. Serve with rice and/or naann sprinkling additional cilantro on top.

Source

https://www.seriouseats.com/channa-masala-recipe

Asian Style Slaw

~ Shawn

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Napa Cabbage and Fresh Herbs with a Peanut Dressing

Prep Time: 30 min. Cook Time: 0 min. Total Time: 30 min

Ingredients

  • 1/2 cup rice wine vinegar
  • 1 tbsp soy sauce
  • 1 lime, juiced
  • 2 tbsp sesame oil
  • 1/2 cup creamy peanut butter
  • 1/2 head Napa cabbage, sliced thin
  • 3 inch piece of ginger, grated
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 2 Thai chilies, minced
  • 1 large carrots, graded fine
  • 3 green onions, sliced on the diagonal
  • 2 tbsp cilantro, minced fine
  • 2 tbsp mint, minced fine

Directions

  1. In a small bowl mix the 1/2 cup rice wine vinegar, 1 tbsp soy sauce, the juice from the 1 lime, the 2 tbsp sesame oil, and the 1/2 cup of peanut butter. Whisk vigorously until an emulsion forms.
  2. After dicing the other ingredients into bite sized pieces as noted above, add to a large mixing bowl.
  3. Add the dressing to the mixing bowl and stir to combine.

Source

https://altonbrown.com/recipes/asian-slaw/

Saag Paneer with Feta

~ Shawn

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Tangy Feta Cheese with Creamy Spinach and Indian Spices

Prep Time: 10 min Cook Time: 30 min Total Time: 40 min

Ingredients

  • 1/4 cup plus 2 Tbsp. butter
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. coriander powder
  • 1/4 tsp ground cardamom
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 1.5 inch piece of ginger, chopped
  • 1 lb. (0.5 kg) of spinach
  • 1 Thai Chile or Serrano
  • 1.5 tsp. fresh lime juice
  • sea salt
  • 1/2 cup water
  • 6 oz. feta, cut into 1 inch pieces
  • 1 tsp. cumin seeds
  • 1/4 tsp. chili powder
  • White rice for serving

Directions

  1. Heat the 1/4 cup butter and 1/4 cup olive oil in a large skillet over medium heat. Add the 2 Tbsp. coriander power and 1/4 tsp. ground cardamom and cook, stirring constantly, until starting to brown, about 2 minutes.
  2. Add the chopped onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes.
  3. Mix in the 2 cloves of garlic and the 1.5 inches of ginger and cook, stirring, for 1 minute.
  4. Add the spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes.
  5. Remove the pan from the heat and add the 1 chili and the lime juice. (Go light on the lime juice, you can always add more later.) Season with salt and let cool for 5 minutes.
  6. Transfer the spinach mixture to a blender and blend until a coarse paste forms after about 1 minute.
  7. Return spinach mixture to the pan and set over low heat. Stir in the 1/2 cup water, then gently fold in the feta, being careful not to break it up. Cook until feta is slightly softened and has absorbed some of the sauce, about 5-7 minutes.
  8. Meanwhile, heat the remaining 2 Tbsp. of butter in a small saucepan over medium-high heat for about 1 minute. Add the 1 tsp. of cumin seeds. After about 1 minute they will start to pop, sputter, and brown; at this point remove the pan from the heat.
  9. Immediately add the 1/4 tsp of chili powder and mix, then pour the ghee mixture over the spinach mixture. Stir to combine and serve.

Source

https://www.bonappetit.com/recipe/saag-paneer-but-with-feta

Black Pepper Tofu and Green Beans

~ Shawn

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Crispy Tofu with a Soy Sauce Glaze and Green Beans

Prep. Time: 15 min Cook Time: 35 min Total Time: 50 min

Ingredients

  • 1 14 oz package firm tofu, drained
  • 1 Tbsp. black peppercorns
  • 2 garlic cloves
  • 1.5 inches of ginger
  • 1 Tbsp. cornstarch
  • 1/2 tsp. sea salt
  • 3 Tbsp. extra-virgin olive oil
  • 2 lbs. (1 kg) green beans
  • 1/3 cup soy sauce
  • 1 Tbsp. sugar
  • 2 tsp. rice vinegar
  • Cooked white rice for serving.

Directions

  1. Drain tofu and cut into thin squares of about 1 inch by 1 inch. Sandwich tofu between paper towels and allow to drain for at least 15 minutes.
  2. Using a pepper grinder, freshly crack 1 tablespoon of the peppercorns and set aside.
  3. Finely grate the two cloves of garlic and the 1.5 inches of ginger and set aside.
  4. After tofu has drained, add to a medium bowl. Add the 1 tablespoon of cornstarch and 1/2 tsp. of salt to the tofu and mix carefully to coat.
  5. Heat about 3 tablespoons of olive oil in the bottom of a large nonstick skillet to just cover the bottom of the pan over medium-high heat. Arrange the tofu in the skillet in a single layer, turning occasionally, until golden brown and crisp; this takes about 10 minutes for each batch. Use tongs to transfer the tofu to a plate covered in paper towels and salt lightly.
  6. Reduce the heat to medium and add the cracked black pepper to the skillet in the oil that remains in the pan. Cook while stirring often until the pepper is fragrant, about 1 minute. The add the green beans and cook, stirring often, until bright green, about 2 minutes.
  7. Add the garlic and ginger and cook, still stirring constantly, for another minute until fragrant.
  8. Return the tofu to the pan and gently toss to combine. Increase the heat to medium-high, add the 1/3 cup of soy sauce, and the 1 tablespoon of sugar. Continue to cook, stirring constantly, until the sauce thickens and becomes a dark and sticky, about 3 minutes.
  9. Remove from the heat and add the 2 tsp of rice wine vinegar. Taste and add more salt and/or vinegar if needed. Serve with rice.

Source

https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus

Spanakopita

~ Shawn

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Flaky Crust and a Creamy Spinach Center

Prep Time: 30 min Cook Time: 70 min Total Time: 1 hr 40 min

Ingredients

  • 2 packages of filo dough, thawed
  • 2 lbs (1 kg) of spinach
  • 1/2 bunch parsley
  • 1/2 bunch dill
  • 1/4 bunch mint
  • 3 leeks
  • 500 g feta cheese
  • 2 Tbsp olive oil, extra to layer the dough
  • 5 eggs
  • salt
  • pepper
  • 1 lemon juiced and zested

Directions

  1. The Filling:
  2. If filo dough is frozen, allow to thaw completely before beginning.
  3. If using frozen spinach, thaw completely before using. Alternatively, blanch quickly in boiling water and rinse in cool water. With either method, squeeze spinach tightly to remove any excess water.
  4. Preheat the oven to 360 F (180 C).
  5. Finely chop the 1 kg spinach, the 1/2 bunch parsley, the 1/4 bunch mint, the 1/2 bunch dill, and the 3 leeks. Season with a small about of salt (since the feta is salty) and pepper in a large mixing bowl.
  6. Break apart the 500 g feta into the mixing bowl with the herbs and spinach. Add the lemon zest and juice of the lemon.
  7. Whisk the 5 eggs together in a small bowl and add them to the spinach mixture. Add the 2 tablespoons of olive oil and mix the filling to combine the ingredients.
  8. To Assemble:
  9. Using a brush, paint olive oil along the inside surfaces of the baking dish. (I use tow 9 by 9 inch baking dishes for this recipe.)
  10. Line the baking dish with two sheets of filo, letting them overflow to cover the sides of the dish. Brush them with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two thirds of the filo is used up.
  11. Now, evenly spread the spinach and feta filling over the filo crust. Top with two more sheets, and brush with olive oil.
  12. Continue to layer the filo sheets, two at a time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
  13. Fold the flaps or excess over from the sides. Brush the folded sides well with olive oil.
  14. Bake for about 1 hour and 10 minutes, until the filo crust is crisp and golden brown. Remove from the oven and let cool some. Cut into large squares and serve.

Source

https://akispetretzikis.com/en/categories/almyres-pites-tartes/spanakopita