Curried Yellow Split Peas & Cauliflower

1 cup dried yellow split peas, well rinsed
3 cups water
3 Tbs. vegetable oil
1 Tbs. ground turmeric
1 tsp. curry powder or to taste
1 onion, diced
1/2 head cauliflower, trimmed to florets
1 to 11/2 cups vegetable stock, or as needed
1 cup green peas, fresh or frozen
1/2 red bell pepper, seeded and diced
2 Tbs. shredded coconut
1/2 cup raisins
Salt to taste

1) In large saucepan, combine split peas and water, and bring to a boil over medium heat. Cover pan with lid slightly ajar, reduce heat to low and cook about 15 minutes.
2) Heat 2 tablespoons oil in large skillet over medium heat. Stir in turmeric, curry powder and onion, and sauté, 2 to 3 minutes. Add cauliflower florets and 1 cup vegetable stock, and continue cooking and stirring for 7 to 10 minutes more.
3) Add split peas, remaining oil and any remaining cooking water to skillet, stirring to combine well. Reduce heat to medium- low and add green peas, red pepper and more stock, if needed. Continue to cook until split peas are soft, about 5 minutes more. Stir in coconut, raisins and salt to taste. Serve hot.

Review:  I left out the coconut and raisins, because that sounded gross to me.  It ended up being ok, but nothing I would rave about.  I either don't like curry or I need a better curry powder. 

Penne With Greens, Olives & Feta

1/4 cup chopped fresh Italian parsley
1 garlic clove, minced
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
12 oz penne
5 Tbs extra-virgin olive oil, divided
1/2 cup coarsely chopped pitted Kalamata olives
1/2 cup crumbled feta cheese (about 3 oz)

1) Mix parsley, lemon peel and garlic in small bowl; set aside.
2) Bring large pot of salted water to boil. Add greens and cook just until tender, 1 to 6 minutes, depending on type of greens. Using skimmer or slotted spoon, transfer greens to colander to drain.
3) Return water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally.
4) Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add greens and 3 tablespoons oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten.
5) Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.

Review:  This recipe was titled Penne With Green Olives & Feta.  A typo, but I had already had my heart set on green olives.  Therefore, I added green olives with my kalamata olives!  It was a great mix.  I used kale for my greens, mostly because it tends to be so bright green when cooked.  This was tasty and a hearty meal.  Yum. 

Vegetable Pot Pie With Wine Sauce & Polenta Crust

Filling:
15 pearl onions
2 large carrots
2 russet potatoes (about 8 oz each), peeled
2 rutabagas (about 6 oz each), peeled
1 red bell pepper, seeded
1 leek (white and pale green parts only), chopped
10 oz mushrooms, coarsely chopped
2 Tbs olive oil
1 1/2 tsp dried herbs de Provence
1 cup frozen peas, thawed
1 cup canned vegetable broth
1 cup dry red wine
1 Tbs cornstarch

Polenta:
2 cups canned vegetable broth
1 cup water
3/4 cup cornmeal
1/2 tsp salt
1 Tbs freshly grated Romano cheese

 
1) Preheat oven to 425°F. Blanch pearl onions in large pot of boiling water 2 minutes. Drain onions and cool. Peel onions.
2) Cut carrots, potatoes, rutabagas and bell pepper into 1/2-inch pieces. Place in heavy large baking pan with onions, leek and mushrooms. Add olive oil and herbes de Provence and toss to coat. Roast until vegetables are tender, stirring occasionally, about 1 hour. Transfer vegetables to 8-inch square glass baking dish. Stir in peas. Season vegetables to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
3) Reduce oven temperature to 350°F. Mix 1 cup vegetable broth and 3/4 cup dry red wine in heavy small saucepan over medium heat. Bring to simmer. Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in small bowl until smooth. Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes. Pour sauce over roasted vegetables.
4) Combine vegetable broth and 1 cup water in heavy medium saucepan over medium heat. Bring to boil. Gradually stir in cornmeal and salt. Cook until polenta thickens and pulls away from sides of pan, stirring constantly, about 10 minutes. Pour warm polenta over vegetable mixture. Using spatula, smooth top, covering vegetables completely. Sprinkle polenta with Romano cheese.
5) Bake pot pie until polenta is firm to touch and vegetable mixture is heated through, about 15 minutes. Preheat broiler. Broil pot pie until polenta is golden, about 4 minutes.
6) Spoon pot pie onto plate; serve hot.

Review:  I couldn't fit my pie into an 8x8 and had to go with a 9x13.  Unfortunately, that meant my polenta was spread thin and the sauce bubbled over the top.  I tripled the Romano, to use up the rest of the wedge I had and skipped the broiler step.  It turned out pretty yummy, but this took me 3 hours to make (including all the cleaning and chopping of veggies).   Thank goodness I had the day off!

 

 

Southwestern Black Bean & Hominy Salad

1 15 oz can black beans, rinsed, drained well
1 15 oz can golden hominy, rinsed, drained well
1 avocado, peeled, pitted, diced
1 cup diced yellow bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 Tbs minced seeded jalapeno chili
1/2 cup (or more) salsa verde

1) Combine first 7 ingredients in large bowl.
2) Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry.
3) Season salad with salt and pepper.

Review:  I served this over baby spinach and it made two good lunch portions.  I packaged them up and will get to eat them tomorrow.  I'll post in a comment how it tasted.

Bean Bolognese

1 14 oz can salad beans or other beans, rinsed, divided
2 Tbs extra virgin olive oil
1 small onion, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
1/2 tsp salt
4 cloves garlic, chopped
1 bay leaf
1/2 cup white wine
1 14 oz can diced tomatoes
1/4 cup chopped fresh parsley, divided
8 oz whole-wheat fettuccine
1/2 cup freshly grated Parmesan cheese

1) Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.

2) Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes (with juices), 2 tablespoons parsley and the mashed beans. 

3) Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.

4) Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.

5) Remove the bay leaf from the sauce. Divide the pasta among 4 bowls. Top with the sauce, sprinkle with Parmesan and the remaining parsley.

Review:  This was pretty tasty.  My veggies cooked faster than the recipe said it would, so plan accordingly.  It was pretty easy and quite savory.  Yum. 

Smoky Chipotle & Cheddar Mac

1 lb macaroni elbows or cavatapi corkscrew shaped pasta twists
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 pkg vegetarian ground "meat"
1 (15 oz) can diced fire roasted tomatoes, drained
1 small onion, finely chopped
2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili
3 Tbs all-purpose flour
3 cups whole milk
1 cup vegetable stock
3 cups shredded smoked cheddar

1) Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.

2) While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and vegetarian "meat." Warm the "meat," then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.

3) Meanwhile, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.

4) Drain macaroni or pasta. Add cooked pasta back to the large pot.

5) Add cheese to milk sauce and stir to melt, a minute or so. Stir in "meat" and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve. 

Review:  This recipe originally called for chorizo, but there's no good vegetarian alternative for chorizo.  I also couldn't find smoked cheddar, so I used the regular stuff.   The cheese sauce came out really thin, though it thickened up by the time it got packaged for leftovers.  Because it was so thin, we tossed in a can of kidney beans for filler.  It was yummy, despite being soupy. 

Garlic & Kale Soup

1/2 cup wheat berries
2 Tbs olive oil
3.5oz shiitake mushrooms, stemmed and thinly sliced (1 cup)
10 cloves garlic, peeled and thinly sliced
1/4 cup brown rice vinegar
4 cups vegetable broth
1 bunch kale (10 oz), stemmed and coarsely chopped

1) Soak wheat berries in large bowl of cold water overnight.
2) Heat oil in 2-qt saucepan over medium heat.  Add mushrooms, and season with salt, if desired.  Saute mushrooms 10 minutes, or until beginning to brown.  Add garlic, and saute 2 minutes more.  Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.
3) Drain wheat berries, and add to mushroom mixture with vegetable broth and 1 cup water.  Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes.
4) Add kale, and cook 10 to 20 minutes more, or until kale is tender.  Season with salt and pepper, if desired.

Review:  I used the freeze dried mix of mushrooms from Costco, so they weren't thinly sliced and there was a variety.  It worked well.  This was a yummy, hearty soup.