ChefUptothePlate

Food, Nutrition and Cooking


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How do you Provence that?

IMG_2369.JPGSummer Vegetable Bake ala Provence

2 medium onions, cut into 1/4″ slices

2 T extra virgin olive oil

1/2 t salt

2 cloves garlic put through a press or finely chopped

15 oz cooked (rinsed, if canned or homemade) beans (cannellini, kidney, black beans, etc; you can even use lentils)

2 1/2 t herbes de Provence

1/4 t black pepper

~ 1 lb eggplant, cut in half lengthwise, then into 1/4″ slices

3 large zucchini or yellow squash, cut into 1/4″ slices

1/2 lb white potatoes (optional) cut in 1/4″ slices

3 plum tomatoes (or the equivalent; can use canned), cut into 1/4″ slices

1/4 cup 1% fat cottage cheese (or substitute any creamy/tangy cheese of your choice)

1 T grated Parmigiano Reggiano

Preheat oven to 400 degrees F

Heat 1 T oil in large skillet over medium heat. Add onions and 1/8 t salt. Cook ~ 10 minutes until onions are soft. Add garlic, cook another minute and then stir in beans, 1/2 t of herbes and 1/8 t black pepper.

Pour above mixture into a 9″ x 13″ casserole dish and spread to cover bottom of dish.

In a large bowl, toss remaining vegetables with remaining oil, 1/4 t salt, remaining herbes, and black pepper.

Arrange the veggies atop the onion/bean mixture overlapping each vegetable.

Cover the dish with foil, press down on the foil to pack down the veggies into the bean mixture. Bake for 45 minutes.

Remove foil, crumble mixed cottage cheese and Parm on top of the casserole and bake another 15 minutes.

Makes 8 side dish servings or 4 main course servings.

 

 

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Nothing says lovin’ like stuffed cabbage from the oven

More delicious than you can imagine, easy and can be prepared in advance for Passover or anytime

Sweet Stuffed CabbageIMG_2243.JPG

1 small head of green cabbage

~ 4 lbs of sweet potatoes or yams

1 cup pineapple chunks, fresh or canned in own juice, drained

2  peeled, chopped apples

3/4 cup raisins

1.5 t cinnamon

1/2 cup chopped walnuts

29 oz can tomato sauce + 1 cup water

Cook, peel  and mash the sweet potatoes, add all the remaining ingredients except cabbage and tomato sauce and water. This step can be done a few days ahead of time. Refrigerate until ready to use.

Preheat oven to 375 degrees F. Prepare a large pot of water filled about 1/-1/3 full. Heat to boiling.

Prepare cabbage by removing as much of the core as possible with a paring knife. Peel apart each leaf carefully and set into the pot of water. Cook about 5 minutes, drain.

Once cool enough to handle. Take each leaf and fill with about 1/4 cup of prepared potato mixture filling. Larger leaves can be cut into 2 by removing the hard “spine”. Smaller leaves can have the spine shaved down with a paring knife. Fold each leaf around the filling, folding in the sides and rolling up. Place seam side down in a 9″ x 12″ baking dish. Place filled leaves very close together in the baking dish. When you get to the very small leaves and you are out of filling, shred those leaves and add to the baking dish.

Pour combined tomato sauce and water over the dish and bake at 375 degrees F for 30 minutes. Cover with foil until ready to serve. Serves 14 as a side dish and 6-8 as a main course. Serve hot.


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Yesterday’s side is today’s dinner

Any leftovers from the Cauliflower dish I posted yesterday? Now you’ve got tonight’s supper.

Cauliflower, bean and goat cheese Pita sandwiches

~ 2 cups leftover cauliflower (https://chefuptotheplate.wordpress.com/2016/04/19/i-love-veggies/), coarsely chopped

2 cups cooked kidney beans (canned, rinsed or freshly cooked from dry) or other beans of your choosing

IMG_2229.JPGcoo

rind and juice of 1 lemon

1 tsp cumin (or more to taste)

2 oz goat cheese, crumbled

1/4-1/2 cup chopped fresh mint

pita bread

Heat leftover cauliflower in a skillet with kidney beans, lemon, cumin and goat cheese until hot. Spoon into Pita 1/2’s and sprinkle with mint.

Serves 3-4 (1 whole 6″ pita per person)


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Ragout for You

Leave yourself a few hours to get this on the table. It doesn’t require a lot of “babysitting” but time to let the ingredients to cook down and the flavors to develop. If you have a food processor, mince the veggies easily all at once.

Ragout with Sausage and Broccoli

1 lb sweet or spicy Italian sausage (turkey sausage works very well as well as a vegetarian sausage)

1-2 T olive oil

1 large onion, minced

1 carrot, minced

1 celery stalk, minced

1/4 C Italian parsley, minced*

28 oz can of whole tomatoes (do not drain the juice)

1.5 t thyme

1.5 t rosemary

3 T tomato paste dissolved in 1 cup hot water

black pepper to taste

1 lb pasta, cooked to al dente

1 bunch broccoli, cut into florets and coarsely chopped stems

Parmigiano-Reggiano & extra parsley for garnish

Remove the sausages from their casings and cook the loose meat in a heavy skillet over medium heat. Add a bit of olive oil as needed if the meat is sticking. Saute till meat is cooked but not  browned.

Add the fresh veggies (mince them in the food processor for easiest prep). Cook over low heat, stirring as needed until the veggies begin to caramelize; approx 30-40 minutes.

Add the tomatoes and their juice, use a kitchen shears to break up the tomatoes. Increase the heat to medium.  Once simmering add the rosemary, thyme and black pepper. Continue to simmer about 20 minutes until almost no liquid remains. Add the dissolved tomato paste, reduce the heat to low and cook about 10 minutes more.

Cook pasta per package directions for al dente.  About 5 minutes before the pasta is set to be done, add the broccoli to the pot to cook. Before you drain the pasta/broccoli, remove about 1-2 cups of the cooking water and reserve. Drain pasta/broccoli, return it to the cook pot and add the ragout and as much pasta water as needed for desired sauce consistency.

Serve with Parmigiano-Reggiano.

Serves 6

*I have just come across frozen chopped parsley. I am loving the flexibility of having parsley pre-chopped at my finger tips at all times. http://www.daregalgourmet.com

 

 


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pH(yllo) Balanced

Some of my favorite recipes happen when I am looking to use ingredients I already have on hand. This recipe evolved as I was cooking it.

Phyllo Tart

8 sheets phyllo (filo) dough (buy in the freezer section), thawed

1 large onion, rough chop

8 oz baby bella mushrooms, rough chop

10 oz package, frozen chopped spinach, thawed and drained

6 oz sausages (Italian (sweet or spicy), chicken and apple, chicken and broccoli rabe) of your choice. Slice sausages and cut slices into quarters.*

1/4 cup Parmigiano Reggiano

Olive oil

Preheat oven to 425 degrees F.

Filling: In a large skillet, heat about 2 T oil on medium high. Add onions and saute until they wilt, then add mushrooms and sausages and cook until sausage is cooked through and mushrooms and onions are golden. Add spinach and continue cooking just a few minutes more until all of the liquid is evaporated. Stir in 1/8 cup of the cheese.

Lightly oil an 8″ square baking dish or pie plate. Lay 1/2 the phyllo dough on the bottom of the dish. Note: if phyllo cracks when laying it in or on top of the baking dish, no problem, just piece it together. Top with the filling and spread evenly. Place 1 sheet of the remaining dough on top, sprinkle with a bit of the remaining cheese and repeat this until all the dough is used.

Lightly oil a piece of foil large enough to cover the tart. Press the foil oil side down on the tart and compress the tart. Bake for 20 minutes, remove foil and bake another 20 minutes. Cut into slices and serve.

Serves 2-4 as a main dish or 8-10 as an appetizer

*Firm tofu that has been drained of all liquid can be substituted for sausages.


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Don’t Passover this recipe #1

A recipe the whole family will enjoy!

Matzo Meat Pie

1 large onion, chopped

3 T canola oil

1.5 lbs. ground chicken or turkey (can substitute beef or lamb)

1 t cinnamon

1/2 t allspice

2 T dark raisins or chopped prunes

2 T pine or walnuts (toasted till lightly browned in either a toaster oven or dry skillet)

1.5  cups chicken or beef broth

8 oz matzo farfel (or 5-6 sheets of matzo)

2 eggs, beaten

Preheat oven to 375 degrees F. Have a 9″ pie plate of 8″ square baking pan ready.

Heat oil in saute pan, add onions and cook until golden. Add meat and spices. Cook about 10 minutes, meat should be browned but retain moisture. Add raisins and nuts to combine and set aside.

Soak matzo farfel in broth to absorb liquid.

Press about 1/2 the soaked farfel in bottom of prepared pan. Place meat filling on top of bottom crush, Top with remaining farfel. Brush with beaten eggs.

Bake ~ 1/2 hour until top is golden. Serves 4-6

Can be made a day ahead . Cover with foil, reheat at 325 degrees F.

Note: Use your leftover meat from the seder in place of ground meat. Chop leftover meat in food processor and combine with cooked onions, raisins and nuts and spices. Follow remainder of recipe as is.

 


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The Pesto Pizza Variations

Pesto Pizza

This makes a delicious appetizer or a meal depending upon any additions you top it with. It’s so easy, it’s almost embarrassing, but oh, so special. You can do this without a pizza stone but using one is highly recommended.

1 pizza dough, uncooked (usually available in grocery stores in the dairy section or the pizza section of larger stores OR some pizzerias will sell you one- failing that check the freezer section of the grocery store).

4 T shredded or grated Parmigiano Reggianno or Grana Padano cheese

1.5-2 cups prepared pesto (see my prior post)

8 oz mozzarella cheese (or soy mozzarella), shredded

 

Preheat oven to 450 degrees F. Spray a pizza stone (or cookie sheet if you must) with cooking spray. Stretch dough to fill stone.

Poke multiple holes in dough to help reduce the dough from puffing up. Sprinkle Parm on top of dough and bake for about 10 minutes. Keep an eye on it to be sure cheese is not burning.

Remove dough from oven, spread pesto on pizza, sprinkle with mozzarella cheese and bake another 10 minutes.

Serve HOT!

Variations: Add a defrosted and drained 10 oz box of chopped spinach between pesto and mozzarella.

Add some sliced and cooked sausage or chicken or anything your imagination and taste buds like. Cook as above.

Serves 3-4 as a main meal, 8-10 as an appetizer.