Israeli couscous stuffed peppers

I've been searching for a flavorful stuffed pepper recipe for a while - one that avoids bland, mushy fillings.  This is it - the israeli couscous adds texture, while the fennel adds a unique spicing.  Adapted from Smitten Kitchen.

Ingredients

2/3 c Israeli couscous
6 large bell peppers, mixed colors
1/2 onion, diced
1 zucchini, quartered lengthwise then sliced thinly
1/2 t fennel seeds
1/2 t dried oregano
1/2 t salt
1 c cherry tomatoes, cut in half
1/2 15 oz can chickpeas, drained
1 c feta, crumbled
3 T tomato puree/paste
1/3 c pine nuts, toasted
olive oil for cooking
optional: 1/4 c black olives, quartered

Instructions

1) Preheat oven to 350F/180C, and coat a small baking dish with cooking spray.
2) Bring a small pot of water to a boil, add a dash of olive oil and salt, and cook Israeli couscous for approximately 8 minutes, or according to instructions on packaging.  When al dente, drain and set aside.
3) Bring a large pot of water to a boil, and prepare peppers: cut stems and top 1/2" of red peppers, clean inside by scooping out seed and membranes.
4) Boil trimmed peppers for 5 minutes, then drain and set to dry upside down.
5) Heat a splash of oil in a non-stick skillet over medium high heat, add onions, and cook until translucent, about 5 minutes.
6) Add zucchini, fennel seeds, oregano, and salt, and cook for about 5 minutes, until vegetables are softened.
7) Remove from heat, and stir in tomatoes, chickpeas, tomato paste, feta, pine nuts, and olives (if using) - then add the couscous, and mix gently to combine.
8) Place peppers upright in baking dish (if they fall over, crumble up foil to keep them in place), and ladle couscous mixture into peppers.
9) Bake 15-20 minutes, or until peppers look heated through and slightly browned on top.

Quinoa with broccoli pesto

This is a hearty quinoa dish for broccoli lovers, and makes for a nice almondy-twist on pesto.  Adapted from 101 Cookbooks.

Ingredients

1 c quinoa
5 c raw broccoli, cut into small florets and stems
2 medium garlic cloves
2/3 c slivered almonds, toasted
1/3 c grated Parmesan
2 big pinches salt
2 T fresh lemon juice
2 T olive oil
3 T heavy cream
1/2 zucchini, cut lengthwise and into 1/4" half moons
2 green onions, sliced thinly
handful slivered basil
1 avocado, sliced thinly
1/2 c feta, crumbled

Instructions

1) Heat quinoa and 2 c water in a medium saucepan until boiling - reduce and simmer until water is absorbed and quinoa is fluffled up, about 15 minutes or according to package instructions.  Drain any extra water and set aside.
2) Blanch zucchini and broccoli by bringing a small pot of water to a simmer - add a big pinch of salt, stir in veggies.  Cover and cook for 2 minutes, just long enough to take the raw edge off.
3) Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
4) Make broccoli pesto puree by combining 2 c cooked broccoli, garlic, 1/2 cup almonds, Parmesan, salt, lemon juice, oil, and cream in a food processor
5) Toss cooked broccoli and zucchini, remaining almonds, green onions, and basil with quinoa.  Serve sprinkled with avocado and feta, and with dollops of pesto.

Oven fried sweet potato fries

A delicious (and healthy) accompaniment to veggie burgers or mussels.  Adapted from Simply Recipes.

Ingredients

2 lbs sweet potatoes, or 3 large
1/4 c olive oil
2 T brown sugar
1 T salt
2 T of any of the following spices: chili powder, chipotle powder, smoked paprika, cajun seasoning etc.

Instructions

1) Preheat oven to 230 C
2) Peel the sweet potatoes (optional), and cut off the ends.
3) Cut the potatoes into wedges or disks - the smaller the chunks, the crispier the fries will be (and the faster they will cook).
4) In a large bowl, toss sweet potatoes with oil, salt, sugar, and spices - make sure the potatoes are evenly coated.
5) Spread the potatoes onto a baking sheet in a single layer - bake for 15 minutes, turn over all of the pieces, and bake for another 10-15 minutes, until the potatoes are browned and crispy.

Tofu and broccoli stir fry

This is a classic, American-style vegetable and tofu stir fry, feel of sweet and tangy oyster sauce and garlic-ginger flavors.  It is adapted from Cooks Illustrated to substitute tofu instead of beef.

Ingredients

1 package extra-firm tofu, chopped into 1 cm slices
3 T soy sauce
1 T mirin
2 T stock
5 T oyster sauce
1 T brown sugar
1 T sesame oil
1 t corn starch
6 garlic cloves, pressed
1" piece ginger, minced
3 T peanut or vegetable oil
1 large head broccoli (~1 1/4 lb), florets cut into bite sized pieces
2/3 cup water
1 small red pepper, seeded and cut into small chunks
optional: cashews, zest of 1/2 orange, 1 green onion sliced thinly

Instructions

1) Pan fry tofu: heat 12" skillet over high heat, pat dry tofu slices with paper towel, add 1 T oil to skillet and heat until smoking, then add tofu slices - turn heat to medium and cook 2-3 minutes, then flip and cook other side for an additional 2-3 minutes.  Transfer to a paper towel-lined plate and wipe skillet clean.
2) Whisk mirin chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in bowl.
3) Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.
4) Heat 1 T oil in 12-inch nonstick skillet over high heat until smoking - add broccoli and cook 30 seconds, add water and cover pan, lower heat to medium and steam broccoli until tender-crisp (~2 minutes).  Transfer to paper towel–lined plate  and wipe skillet clean.
5) Add 1 T oil to skillet, increase heat to high and heat until just smoking - add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.
6) Clear center of skillet and add garlic and ginger, mash mixture with spoon and cook until fragrant, 15 to 20 seconds, then stir mixture into peppers.
7) Add tofu and broccoli to skillet and toss to combine.
8) Whisk sauce to recombine and add to skillet, stir constantly and cook until sauce is thickened and evenly distributed, about 30 seconds.
9) Optional: add in cashews, orange zest, and green onion slices, stir to combine, then remove from heat.
Serve with rise and coriander to garnish.

Quinoa with miso, sweet potato, and broccoli

This is a delicious recipe with incredibly more-ish sauce: the miso is sweet, savory, and tangy.  Adapted from Smitten Kitchen.

Ingredients

1 c cooked quinoa
2 medium sweet potatoes (1.5 pounds)
1 large broccoli head
1-2 T olive oil
2 T toasted sesame seeds
salt and pepper to taste
2 green onions, chopped coarsely
a handful of your favorite herb, chopped

For the sauce

1.5 T ginger
1 small clove garlic, minced or pressed
3 T miso
3 T tahini
1.5 T honey
3/8 c rice vinegar
3 T sesame oil
3 T olive oil

Instructions

1) Heat oven to 205C.  Peel sweet potatoes and cut into 1 inch cubes, then remove stalk from broccoli and cut into small florets.
2) Spray a tin foil lined tray with olive oil, layer sweet potatoes onto tray, and sprinkle with salt and pepper.
3)  Cook sweet potatoes for 20 minutes or until browning slightly, then add broccoli chunks and toss to combine, and roast for another 10-15 minutes, until broccoli is lightly browned and sweet potato is fully cooked.
4) While vegetables are cooking, prepare miso dressing by combining ingredients and blending (in a blender or with a hand blender).
5) To serve, put a dollop of quinoa on a plate, add a few spoonfulls of sweet potatoes and broccoli, sprinkle with dressing, then finish with sesame seeds, herbs, and green onions.

Mango, cabbage, and cashew cole slaw

This is a delicious alternative to a side vegetable to serve with asian food.  I find it's a particularly good combination for fish.  Adapted from Smitten Kitchen.

Ingredients

2 mangos, peeled, pitted, and sliced into tiny slivers (julienned using a mandolin is best)
1 medium (1 pound) napa cabbage, halved and sliced into thin slivers
1/2 red onion, sliced thinly
1 red pepper, sliced into tiny slivers
5-6 T lime juice
1/4 c rice vinegar
2 T sesame oil
1/2 t salt
1/4 t red pepper flakes
1/4 c fresh cilantro or mint (or both)
1/4 c cashews, toasted and chopped coarsely

Instructions

1) Toss mango, cabbage, pepper. and onion in a large bowl.
2) Combine lime juice, vinegar, oil, salt, and red pepper flakes into a small bowl.
3) Pour sauce over mango mix, and sprinkle with herbs and cashews before serving.

Zucchini and goat cheese galette

This recipe is adapted from a very delicious version made by Smitten Kitchen - I've substituted goat cheese for ricotta and used lemon basil to add a bit of extra zing.  In any case, this free form tart is packed full of flavor and tastes great warm or cold.

Ingredients

Pastry

1.25 c flour
1/4 t salt
8 T unsalted butter,
1/4 c sour cream/creme fraiche
2 t lemon juice
1/4 c ice water
1 egg yolk for glaze

Filling

1 large (or 2 small) zucchinis, sliced into 1/4" rounds
1 T olive oil
1 clove garlic, minced
1/2 c fresh goat cheese (I mixed some goat cheese with sour creme to get a more spreadable texture)
1/2 c grated parmesian
1/2 c shredded mozzarella (or similarly soft cheese)
1 T slivered basil leaves (use lemon basil if you can find it!)

Instructions

1) Combine salt and flour in a large bowl.  Sprinkle small chunks of butter over mixture, and blend with a pastry cutter until the mixture resembles very coarse sand.  (You can also do this in a food processor, using short 1/2 second bursts - just don't overmix!)
2) In a small bowl, combine sour cream, lemon juice, and water.
3) Add liquid to flour mix, and mix gently with fingertips or a spoon, until the dough is in large lumps.  Try not to overmix, as you will bread up the butter globules and the pastry will be tough not flaky.  If your dough is too wet, add a few T of flour.
4) Cover pastry with plastic wrap and place in the freezer for 15 minutes, until dough is cold and firm (but definitely not frozen).
5) Combine oil and garlic in a small bowl and set aside.
6) In a medium bowl, mix goat cheese, parmesian, mozzarella, basil, and 1 t of garlicky oil.  Set aside.
7) After the dough is chilled, preheat oven to 200C.  On a flour work surface, roll the dough into a 12 inch round (either with your fingers or a rolling pin).  For extra flaky dough, fold the dough over itself several times.
8) Transfer dough round to a parchment-lined baking tray.  Spread cheese mixture evenly over middle of dough, leaving a 2" border.
9) Arrange zucchini in concentric circles, overlapping slightly, and starting at the outside edge.
10) Drizzle with garlic olive oil, and fold dough over the filling, pleating the edge to make it fit.
11) Mix egg yolk with 1 T water, and brush over dough.
12) Bake galette 30-40 minutes, until crust is firm and gold brown, and zucchini is slightly wilted.

Eggplant, pomegranite, and feta salad

This recipe is an adaption of a salad my friend Naomi served to me.  It's very light and full of delicious flavors.  If you have a grill pan or a George Forman Grill, you can also cook the eggplant in that.

Ingredients

2 cups rocket, chopped coarsly
2 medium eggplants, sliced into 1/2cm thick round slices
2 tomatoes, sliced thinly
2/3 c feta
handful of basil, chopped/slivered
large handful of pine nuts, toasted
1/4 c pomegranate seeds (see this technique for removing pomengranite seeds)
1 clove garlic, minced/pressed
zest of one lemon
1/3 c olive oil
1/4 c high quality balsamic vinegar (aged is best)
olive oil spray
salt and pepper

Instructions

1) Preheat oven to 200C, line a large baking tray with foil, and spray with olive oil.  Spread eggplant slices flat, and spray generously with olive oil (to prevent burning).
2) Cook eggplant approximately 20 minutes, until they are soft and golden brown (thinner slices will cook faster.)
3) Meanwhile, while the eggplant is cooking, mix together the garlic, lemon zest, olive oil, and balsamic into a dressing.  Salt and pepper to taste.
4) When the eggplant is done cooking, layer the salad on a platter.

• Sprinkle with rocket
• Add a layer of tomatoes (arranging close together or slightly overlapping)
• Arrange eggplant in flat layers, similar to tomatoes.
• Sprinkle with feta, basil, pine nuts, and pomegranite.

5) Pour dressing evenly over salad and let sit for a few minutes.  Serve with couscous.

Japanese Eggplant with Miso Glaze (Nasu Dengaku)

This is an absolutely delicious recipe that uses miso paste to create a flavorful and creamy glaze for eggplant.  Serve with sushi rice.  Adapted from World Vegetarian Classics.

Ingredients

3 eggplants, sliced in half length-wise
9oz (block) tofu, drained
8 T miso paste
2 egg yolks
2 T sugar
4 T mirin
green onions, chopped finely
toasted sesame seeds

Instructions

1) Preheat oven to 200C, and score eggplants in a diagonal grid pattern.
2) Brush a foil-covered baking tray with oil, arrange eggplants skin-down, and brush eggplants with oil.
3) Bake eggplant 30 minutes, until tender but still firm.  Add tofu and cook for another 5 minutes.
4) Combine miso, egg yolks, sugar, mirin in a small saucepan, and cook over low heat, stirring constantly.  The glaze is done when it is thick and smooth - do not overheat or it will curdle.
5) Preheat grill (broiler) to the highest setting.  Spread glaze on top of eggplants and tofu, and good 4-5 minutes until glaze is puffed and browned. Sprinkle with green onions and sesame seeds.

Fennel, rocket, and orange salad

This recipe is a very fresh and zesty salad.  I've adapted the original recipe from 101 Cookbooks to include orange wedges, although I'm sure apple would also taste good.

Ingredients

1 medium zucchini, sliced into paper-thin coins
2 small fennel bulbs, trimmed and shaved as thin as possible*
2/3 c fresh dill, chopped
1/3 c lemon juice
1/3 c olive oil
1 t salt
several handfuls rocket/arugula, chopped
2 t honey
1/2 c pine nuts, toasted
1/2 c feta cheese, crumbled
2 oranges, cut into segments/wedges

*If you think your fennel or zucchini slices are too thick, you can blanch them under hot water for 2-3 minutes (drain immediately to prevent over-cooking)

Instructions

1) Combine zucchini, fennel, dill, and toss with lemon juice, honey, olive oil, and salt.
2) Set aside and marinate for 20-30 minutes.
3) Scoop zucchini/fennel mixture into a new bowl, leaving behind liquids.
4) Add arugula and orange, then add 1/2 lemon juice mixture and toss.  Adjust amount of lemon sauce to taste.
5) Sprinkle with pine nuts and feta.

Vegetable and Goat Cheese Lasagna

This recipe is an attempt to take my favorite lasagna recipe, which is packed with lots of delicious but decidedly not-so-heart-friendly cheese, and make it a bit lower in fat and higher in veggies.  The success of this recipe relies on home-made tomato sauce and freshly-roasted veggies, which although time consuming, really makes the flavors pop.

Ingredients

For the sauce

3 cans chopped tomatoes (in tomato juice)
3 cloves garlic, minced
2 t sugar
1 t balsamic
1 t salt
1 small jar roasted red peppers, drained
handful fresh herbs, chopped (I use basil and parsley)

For the filling

no-boil lasagna noodles
250 g mozzarella, grated
150 g parmesian, grated
250 g goats cheese, crumbled
250 g curd cheese/ricotta
1 c cottage cheese
1/2 c fresh herbs, chopped
1/2 t salt
1/2 t pepper
egg
1 yellow pepper, diced
1 eggplant, diced
1 leek, diced
4 portabello mushroom, diced
1 zucchini, diced
olive oil for roasting

Instructions

1) Preheat the oven to 200C. To make the sauce, combine the tomatoes, roasted peppers, garlic, sugar, balsamic, and salt, and simmer over a low-medium heat for 30 minutes, until the tomato juices have reduced.
2) Add the fresh herbs to the tomato sauce, stir, and simmer for an additional five minutes.  Remove from heat.
3) When the sauce has cooled slightly, puree with a blender or hand blender.  Set aside.
4) Toss the eggplant and pepper in 1 T olive oil, and roast in a large roasting pan for 15-20 minutes, until they start to become tender.
5) toss the leek, mushroom, and zucchini with an additional 1 T olive oil, and combine with the eggplant and pepper.  Roast an additional 10-15 minutes, until the vegetables are well done. Set aside.
6) To make the lasagna filling, combine the goats cheese, cottage cheese, curd cheese/ricotta, fresh herbs, salt, pepper, and egg in a large bowl, and stir until well-combined.
7) Combine the mozzarella and all but 1 c parmesian.
8) Layer the lasagna as follows: spread 1/4 c sauce over the bottom of a 9x13 baking dish.
9) Place 3 noodles on top of the sauce, drop 3 T of the ricotta mixture plus 1/2 c vegetable mixture down the center of each noodle, sprinkle with 1 c mozzarella, then spread 1.5 c sauce evenly over the cheese. Repeat two more times.
10) Place the final 3 noodles on top of the sauce, then spread with 1 c sauce and the remaining parmesian.
11) Lightly spray a large sheet of foil with nonstick cook spray, then tightly cover the lasagna. Bake 15 minutes, then remove the foil and bake until the cheese is spotty brown and the sauce is bubbling, about 25 minutes.
12) Cool for 10 minutes before cutting, and serve warm.

The Priest Fainted Eggplant

This recipe is a great light, middle-eastern meal.  This recipe is also for garlic lovers.  Adapted from World Vegetarian Classics.

Ingredients

2 large eggplant

3 medium onions, sliced thinly

4-8 cloves garlic, crushed (depending on how much garlic you like...)

1 can diced tomatoes, drained and juice reserved

1.5 t cumin seeds

1 t salt

1 T brown sugar

1 T balsamic vinegar

3 T raisins

handful pine nuts

chopped fresh parlsey for garnish

olive oil

Instructions

1) Preheat oven to 440F/220C.  Heat 2-3 T olive oil in a large pan over medium heat, and fry onions, cumin and garlic until translucent and fragrant.

2) Add tomatoes, 2-3 T tomato juice, raisins, balsamic vinegar, sugar, and simmer for a few minutes, until the tomato juice is reduced.  Remove from heat.

3) Cut eggplant in half lengthwise, and hollow out the middle of the eggplant.  Discard the scrapings (or make baba ganoush!)

4) Lay eggplant face up in a large casserole dish, and fill with tomato-onion mixture.  Sprinkle with pine nuts and parsley.

5) Cover with tin foil and bake for 45 minute covered, and another 15 minute uncovered.

Baked Garlic Portobello Mushrooms

This is a tasty, easy starter for an Italian meal or a cold winter night.  Good parmesian cheese really makes this dish sing.

Ingredients

4-5 Portabello mushrooms, cleaned and stems removed

3-4 T butter, melted

2 cloves garlic, crushed

a few pinches of dried or fresh herbs of your choice (I recommend rosemary, oregano, or parsley)

salt and pepper to taste

1/3 c grated parmesian or asiago cheese

Instructions

1) Place mushrooms face up on a lightly greased baking tray, and preheat oven to 200C/400F.

2) Combine butter, garlic, salt and pepper in a small bowl. Distribute mixture evenly over mushrooms.

3) Bake uncovered for 10 minutes, sprinkle lightly with cheese, and bake another 10-15 minutes until done.

Cabbage "Detox Salad"

From BBC Good Food, this is a zesty, crunchy salad courtesy of Caitlin.

Ingredients

1 head red cabbage, shredded
3 carrots, coarsely grated
small bunch parsley, chopped
2 apples, cored and chopped
2 celery sticks, sliced thin
1/4 c toasted pine nuts
1/4 c chopped walnuts
1/2 onion, chopped fine (optional)
1-2 T grated ginger
1 t honey
2 T lemon juice
3 T olive oil

Instructions

1) Prepare vegetables, fruits, and nuts for the salad and mix in a large bowl.
2) Combine ginger, honey, lemon juice and olive oil in s small bowl.  Combine, season, and pour over salad, tossing until evenly coated.

Japanese Pizza

This is basically a Japanese-style frittata. You can throw any vegetables in that you like, and it's delicious with any combination of sauces (sweet chili, hoisin, spicy black bean, sriracha, etc.) Adapted from 101 Cookbooks.

Ingredients

2 c cabbage, sliced thin

1 c leeks, sliced thin

2/3 c flour

3-4 T soy sauce

1/4 green onions, sliced thin

2 eggs, beaten

1+ T olive oil (for frying)

Instructions

1) Combine cabbage, leeks, green onions, flour, salt, and toss to coat evenly. Mix in eggs and soy sauce, and stir until everything is well dispersed.

2) Heat oil on medium-high in large nonstick pan. Flatten cabbage mixture into a large, thin pancake in the bottom of the pan.

3) Cook on the first side 4-5 minutes, until the bottom is lightly browned and crisp. To flip, (spray the uncooked side with olive oil spray if you have it), slide the pizza onto a plate, place another plate on top, flip, and slide the pizza back into the skillet. Press into the plate, and cook another 3-5 minutes.

Cauliflower with Almonds, Raisins, and Capers

Adapted from The Smitten Kitchen. A delicious and unusual way to prepare cauliflower - it combines (albeit in an odd way) salty, sweet, aromatic and crunchy. I simplified this recipe a bit so that it uses less oil, and so that there are fewer steps.


Ingredients

1 head cauliflower, trimmed of leaves and cut into bite-sized chunks
2 T olive oil
3 tablespoons fresh soft bread crumbs
3 tablespoons slivered almonds
Salt and freshly ground black pepper
2 tablespoons raisins
1 tablespoon white wine vinegar
1 tablespoon capers
1 teaspoon finely chopped parsley
1 teaspoon finely sliced chives

Instructions

1) Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a large nonstick pan, add cauliflower pieces and toss to coat. Saute until lightly browned on both sides. Transfer cauliflower to oven and roast until tender, about 15 minutes.
2) Meanwhile, in a small saucepan over low heat, combine raisins, vinegar and 3 tablespoons water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside.
3) Heat 1 tablespoon olive oil in a large nonstick skillet over low heat. When hot, add bread crumbs and almonds and toss until toasted and golden brown, about 3 minutes. Transfer mixture to a plate and set aside.
4) Combine capers, raisins, parsley, and chives in a small bowl. Toss with cauliflower, and sprinkle with bread-almond mixture.

Curried Skillet Cauliflower with Cilantro

From America's Test Kitchen. This is a really good side dish for just about anything.

Ingredients

1 head cauliflower (~2 pounds)
1.5 T olive oil
1/2 onion, sliced thin
1 t curry powder
1/4 t red pepper flakes
1/4 c yogurt
1/4 c water
1/4 cup fresh cilantro, minced
1 T fresh lime juice
salt and pepper to taste

Instructions

1) Cut cauliflower into 1" florets. Heat oil in 12" skillet over medium-high heat until shimmering. Add cauliflower and cook until it just begins to soften, about 3 minutes. Stir in the onion and continue to cook until the florets begin to brown and the onion softens, about 5 minutes.
2) Stir in the curry powder and pepper flakes. Cook until the spices become fragrant, about 2 minutes. Reduce the heat to low and stir in the yogurt and water. Cover and cook until the flavors blend and the cauliflowe ris completely tender, about 6 minutes. Off the heat, stir in the cilantro and lime juice, and season with salt and pepper to taste.