ChefUptothePlate

Food, Nutrition and Cooking


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It’s a cake walk

Olive Oil Cake

2 cups all purpose flour

1 3/4 cup granulated sugar

1/2 t baking soda

1/2 t baking powder

1 t kosher salt

1 cup extra virgin olive oil

1/4 cup Cointreau or triple sec

1/4 orange juiceIMG_2303.JPG

1 1/2 T orange zest

3 eggs (or 3/4 cup egg substitute)

1 1/4 cup unsweetened vanilla almond milk

Preheat oven to 350 degrees F. Grease the bottom of a 9-11″ cake pan, line the bottom with parchment paper and grease the paper. NOTE: I prefer the 11″ pan (mine is stoneware) – the yield on the crust is bit crunchier and the cake slightly less dense but even more delicious.

Whisk together dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl and then add to dry ingredients. Mix till just combined.

Pour the batter into the prepared pan and bake 1 hour. Let  cook at least 30 minutes in the pan, and then remove from pan and let cool completely. You can hasten the cooling the refrigerator.

This cake can be frozen. Let thaw completely before serving.

The cake is very dense and rich. Serves at least 16 people.

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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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Presto, Pumpkin Seed Pesto

Basil’s in the food processor along with the garlic. Uh-oh- I put in enough garlic for 2 cups of basil and I only had one cup; a trip to the veggie drawer and Presto…

Carrot, Celery, Basil, Pumpkin Seed Pesto

1 cup packed fresh basil leaves

2 ribs celery, cut into chunks

1 carrot, cut into chunks

6 cloves of garlic, chopped roughly or put through a garlic press

3/4 cup toasted pumpkin seeds (unsalted)

1/2 parmigiano reggiano

1/2 cup extra virgin olive oil

In a food processor, pulse basil, celery, carrot and garlic until very finely chopped. Add cheese and pumpkin seeds and process until desired consistency is reached. With food processor running, drizzle in olive oil. Process another few seconds and voila!

Makes ~ 2 1/2 cups of pesto

Pesto should be refrigerated. Can be frozen and thawed as needed.


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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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I love veggies!

This is a nice tweak to plain roasted cauliflower, flavorful and colorful. The olives and garlic add a lot of flavor, no need for additional seasoning. IMG_2224

Cauliflower, tomato and olive bake

1 head cauliflower, sliced into “steaks”

6 campari tomatoes or the equivalent, 1/4″ slices

3/4 cup chopped cured olives

~ 1.5 T finely chopped garlic (jarred chopped garlic works well, choose a no salt added brand)

2-4 T olive oil

Preheat oven to 450 degrees F. In a 15″ x 10″ baking dish, layer the veggies, and add the garlic and oil to combine but carefully so as not to break up the veggies.

Bake 20 minutes, stir gently and bake another 15-20 minutes until the cauliflower has browned.

Serve hot or cold. Serves 4-6


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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