This recipe is from the cool website Grill-A-Chef, by Chef Joshua whom I recently "met" when he appeared on "Chopped" in my living room. :)
1 qt. stock (chicken or veggie)
1 cup pearl barley
3/4 cups of root veggies 1/2" dice (carrot, sweet potato, celery root, turnip,
1/2 of a diced onion
1 garlic clove, sliced
1 cup of kale, sliced (tightly packed)
2 tbsps butter (or extra virgin olive oil)
1/4 cup grated hard cheese
1. Over medium high heat bring the stock to a simmer. Drop in the barley and boil it until the ends just start to burst and it is chewy, but cooked. This should take around 20 minutes but may take up to 30 depending on your barley.
2. Strain the barley, reserving the stock.
3. Heat a 6-8 qt. stock or sauce pot over medium heat, add enough vegetable oil to coat and drop in your root veggies with a few tbsps of stock to moisten. Toss every few minutes until they're just about fork tender. about 6-8 minutes.
4. Add in the onion and sliced garlic, cooking for another two minutes.
5. Add the barley and kale and mix it well. Put in enough stock to barely submerge the entire lot. Set the heat to medium high.
6. As this starts to boil, stir it well. Wait until it reduces such that you can only see bubbles peeking out the edges of the pan (see pic) This may take several minutes, so be patient.
7. Add the butter (or oil) and cheese and stir it in, continuing to cook until the liquid is almost gone. Like a good pasta it should be saucy, but not wet. When you put it on a plate it should hold a firm mound without leaking puddles of liquid - - - that's the goal anyway.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Mexican Lasagna
1 head cauliflower, cored
3 plum tomatoes, chopped *
1 can (15.5 oz.) black beans, rinsed and drained
1 cup frozen corn
1/3 cup chopped cilantro
2 tsp. chili powder
2 tsp. ground cumin
3 1/2 cups shredded Monterey Jack
1 jar (16 oz.) salsa
6 fajita-size flour tortillas
sour cream (optional)
Cut cauliflower into florets and slice them into 1/2-inch-thick slices (approx. 6 cups). Combine cauliflower, tomatoes, beans, corn, and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.
Coat inside of slow cooker bowl with nonsstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.
Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese is melted. Let sit for 10 minutes, then serve with sour cream, if desired.
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* Canned Rotel tomatoes with green chilis make a good substitution for the plum tomatoes. When using canned tomatoes, less salsa is needed. If Rotels are too spicy, plain diced tomatoes would work also.
3 plum tomatoes, chopped *
1 can (15.5 oz.) black beans, rinsed and drained
1 cup frozen corn
1/3 cup chopped cilantro
2 tsp. chili powder
2 tsp. ground cumin
3 1/2 cups shredded Monterey Jack
1 jar (16 oz.) salsa
6 fajita-size flour tortillas
sour cream (optional)
Cut cauliflower into florets and slice them into 1/2-inch-thick slices (approx. 6 cups). Combine cauliflower, tomatoes, beans, corn, and cilantro in a large bowl. Sprinkle with chili powder and cumin and stir to combine.
Coat inside of slow cooker bowl with nonsstick cooking spray. Spread a scant 3 cups cauliflower mixture over bottom of slow cooker, then sprinkle with 1 cup Monterey Jack cheese and a generous 1/2 cup salsa over top. Place 2 tortillas on top. Repeat layering two more times, setting aside last 2 tortillas. Cut these tortillas into 2-inch pieces and scatter over top.
Cover and cook on HIGH for 3 hours or LOW for 5-1/2 hours or until cauliflower is tender. Top with remaining 1/2 cup cheese. Cover and cook another 30 minutes or until cheese is melted. Let sit for 10 minutes, then serve with sour cream, if desired.
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* Canned Rotel tomatoes with green chilis make a good substitution for the plum tomatoes. When using canned tomatoes, less salsa is needed. If Rotels are too spicy, plain diced tomatoes would work also.
Story-of-the-World Borscht
This is SO delicious!
2 Tbsp. beef bouillon
4 beets
12 cups water
2 carrots, peeled and sliced
1-1/2 onion, peeled
4 medium potatoes, peeled and quartered
1 cup cabbage, cut up
1 Tbsp. parsley
1 sm. can tomato paste
1 tsp. lemon juice
Salt and pepper
Sour Cream
Dill
Place beets in saucepan and fill with water until it is one inch over the beets. Cook until soft, about 1 hour. With a slotted spoon, put beets in a bowl to cool.
When beets are cool, peel them and cut into bite-size pieces.
Put 12 cups of water into the large saucepan with water and boil.
Add potatoes, carrots, and onions, parsle and salt, and cook for 20 minutes.
Add tomato paste and cook 10 more minutes.
Add beets and cook 8 more minutes; do not overcook.
Add lemon juice just before serving, stirring the pot once it is added.
Serve in large bowl with a dollop of sour cream in the top and a sprinkle of dried dill on top of that.
2 Tbsp. beef bouillon
4 beets
12 cups water
2 carrots, peeled and sliced
1-1/2 onion, peeled
4 medium potatoes, peeled and quartered
1 cup cabbage, cut up
1 Tbsp. parsley
1 sm. can tomato paste
1 tsp. lemon juice
Salt and pepper
Sour Cream
Dill
Place beets in saucepan and fill with water until it is one inch over the beets. Cook until soft, about 1 hour. With a slotted spoon, put beets in a bowl to cool.
When beets are cool, peel them and cut into bite-size pieces.
Put 12 cups of water into the large saucepan with water and boil.
Add potatoes, carrots, and onions, parsle and salt, and cook for 20 minutes.
Add tomato paste and cook 10 more minutes.
Add beets and cook 8 more minutes; do not overcook.
Add lemon juice just before serving, stirring the pot once it is added.
Serve in large bowl with a dollop of sour cream in the top and a sprinkle of dried dill on top of that.
Winter Vegetable Cobbler
1 turnip, peeled and in bite-size wedges
1 potato, peeled and diced
1 celery root (celeraic), peeled and diced
1 onion, coarsely chopped
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup vegetable broth, chilled
2 Tbsp. cornstarch
1 tsp. salt
freshly ground pepper
4 Tbsp. butter
Cobbler Dough:
1-3/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, chilled and in pieces
3/4 cup cream
Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-inch-deep 8-cup ovenproof baking dish. (You should have about 6 cups of vegetables.) In a small mixing bowl, blend the broth with the cornstarch, pour over the vegetables, and mix well. Add salt and pepper to taste, and mix to blend. Dot the top of the vegetables with the butter. Preheat the oven to 350.
Make the cobber dough; Mix flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Drop the pieces of chilled butter into the flour misture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead five or six times. Roll the dough on a lightly floured board to the size of the top of the baking dish. The dough should be about 1/4 inch thick.
Place the dough on top of the vegetables. Bake for 45-60 minutes, until vegetables are cooked through and crust is browned. Test vegetables for doneness with a knife tip or skewer.
1 potato, peeled and diced
1 celery root (celeraic), peeled and diced
1 onion, coarsely chopped
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup vegetable broth, chilled
2 Tbsp. cornstarch
1 tsp. salt
freshly ground pepper
4 Tbsp. butter
Cobbler Dough:
1-3/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, chilled and in pieces
3/4 cup cream
Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-inch-deep 8-cup ovenproof baking dish. (You should have about 6 cups of vegetables.) In a small mixing bowl, blend the broth with the cornstarch, pour over the vegetables, and mix well. Add salt and pepper to taste, and mix to blend. Dot the top of the vegetables with the butter. Preheat the oven to 350.
Make the cobber dough; Mix flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Drop the pieces of chilled butter into the flour misture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead five or six times. Roll the dough on a lightly floured board to the size of the top of the baking dish. The dough should be about 1/4 inch thick.
Place the dough on top of the vegetables. Bake for 45-60 minutes, until vegetables are cooked through and crust is browned. Test vegetables for doneness with a knife tip or skewer.
Roasted Vegetable Stew
5 small red potatoes (about 12 oz.)
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley
Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley
Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.
Vegetarian Chili
1/2 cup no-salt-added tomato juice
1/2 cup uncooked bulgur or cracked wheat
1 cup frozen whole kernel corn
1 1/2 teaspoons chili powder
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 large onion, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
Heat tomato juice to boiling over high heat in 1-quart saucepan; remove from heat. Stir in bulgur. Cover and let stand 30 to 60 minutes or until juice is absorbed.
Mix remaining ingredients in nonstick Dutch oven, breaking up tomatoes. Cook over medium-high heat, stirring frequently, until vegetables are tender. Stir in bulgur; heat through.
Serve topped with nonfat sour crean, shredded reduced-fat Cheddar cheese and chopped fresh cilantro if desired.
1/2 cup uncooked bulgur or cracked wheat
1 cup frozen whole kernel corn
1 1/2 teaspoons chili powder
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 large onion, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
Heat tomato juice to boiling over high heat in 1-quart saucepan; remove from heat. Stir in bulgur. Cover and let stand 30 to 60 minutes or until juice is absorbed.
Mix remaining ingredients in nonstick Dutch oven, breaking up tomatoes. Cook over medium-high heat, stirring frequently, until vegetables are tender. Stir in bulgur; heat through.
Serve topped with nonfat sour crean, shredded reduced-fat Cheddar cheese and chopped fresh cilantro if desired.
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