Part 10 (1/2)
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Boulder Polenta [image]
Tofu is like a sponge and will absorb whatever flavors you give it if you squeeze it dry first. I often sandwich the block of tofu between several layers of paper towels and then set the Dutch oven on top to press out as much liquid as possible. If you're not into tofu, subst.i.tute eight ounces of ricotta cheese.
Using freshly grated nutmeg is always a treat. I keep a few whole nutmegs in a jar and simply run one across a Microplane grater. Save the rest of the nut in a jar so it will be fresh and aromatic the next time you want it. A whole nutmeg can last a year or longer.
Try to break a block of frozen spinach into pieces before adding it to the pot, and realize that it will add some liquid as it melts. Let the pot sit for a few minutes with the lid off before serving to allow the polenta to absorb any extra liquid. SERVES 2 SERVES 2 Olive oil spray cup dry polenta1 cups broth (vegetable or chicken) or water6 to 10 ounces extra-firm or firm tofu, drained and pressed (see headnote)3 to 4 tablespoons grated Parmesan orpecorino Romano cheese4 ounces mozzarella cheese, grated or inchunks4 to 6 garlic cloves, minced teaspoon dried basil1 tablespoon drained capers8 ounces pitted black olives, slicedOne 10-ounce package frozen spinach, or 2 large handfuls fresh4 to 8 mushrooms, fresh or dried, coa.r.s.ely chopped teaspoon grated nutmeg Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the polenta and the liquid into the pot and stir to spread the polenta evenly.
In a medium mixing bowl, crumble the tofu into chunks (it should resemble ricotta cheese) and stir together with the cheeses. Add the garlic, basil, capers, and olives and mix lightly. If using fresh spinach, fold it into the mixture. If the spinach is a frozen block, chop it into large pieces and set them in the pot next so the other ingredients can be piled around the chunks. Then spoon half of the tofu mixture into the pot.
Scatter the mushrooms and top with the rest of the tofu mixture. Sprinkle with nutmeg.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Curried Veggies [image]
A vegetarian dish br.i.m.m.i.n.g with Indian flavors, this recipe reminds me of a meal I ate in a London restaurant after enjoying a rip-roaring rock musical in Soho. I hope you have as much fun eating this one as I did that night!
For an even healthier meal, use parboiled and precooked brown rice (labeled ”instant”) with the same amount of liquid. SERVES 2 SERVES 2 Canola oil spray2 garlic cloves, chopped medium onion, halved and sliced1 fresh jalapeno chile, stemmed, seeded, and chopped1 cup basmati rice1 cup plus 1 tablespoon vegetable broth teaspoon garam masala teaspoon ground turmeric teaspoon ground c.u.min2 carrots, sliced into coins1 parsnip, sliced into coins2 cups cauliflower florets1 medium zucchini, halved lengthwise and cut into -inch slices2 cups fresh or frozen green peas Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Scatter the garlic, onion, and chile in the pot.
Rinse the rice in a strainer under cold water until the water runs clear, then add to the pot.
In a measuring cup, stir together the broth, garam masala, turmeric, and c.u.min. Pour two-thirds of the broth over the rice. Stir the rice to coat the grains and spread them evenly.
Add the carrots, parsnip, cauliflower, zucchini, and peas in layers in this order. Pour the rest of the broth-spice mixture over all.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Eggplant Parmesan [image]
While my mother wouldn't be caught dead serving jarred marinara sauce, I've found quality organic brands speed up prep time and taste as good as homemade. Sometimes I'll doctor the sauce with fresh tomatoes, zucchini, or green peppers from the garden. Or I'll add roasted green chiles (available frozen, canned, or fresh in the fall) or red pepper flakes for a flavor boost.
If using a nondairy cheese, be aware that brands containing casein retain more of the creaminess a.s.sociated with real cheese than those without. While the presence of casein shouldn't affect most lactose-intolerant people, it is an animal product and could cause those allergic to dairy to have a reaction.
Instead of using prepared marinara sauce, you could stir the herbs directly into a can of crushed tomatoes and pour this mixture over the layers of eggplant. SERVES 2 SERVES 2 Olive oil spray1 cup elbow macaroni3 to 6 garlic cloves, minced teaspoon dried oregano teaspoon dried basil, or 1 tablespoon chopped freshSea salt and freshly ground black pepper8 to 12 ounces prepared marinara sauce1 small eggplant, peeled or not, cut into 1-inch cubes (about 2 cups)8 to 10 ounces mozzarella and/or provolone cheeses, shredded or sliced4 or 5 cremini mushrooms, slicedSpinach, artichoke hearts, black olives, or other veggies, optionalGrated Parmesan cheese, optionalBread crumbs, optional Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Place the pasta in the pot and add cup water. Stir to coat the noodles and spread them in an even layer.
Mix the garlic, oregano, basil, and salt and pepper into the jar of marinara sauce. Layer about half the eggplant in the pot and cover it in marinara sauce.
Next distribute a light blanket of cheese (about half) over the sauce. Add a layer of the mushrooms and other veggies such as artichoke hearts and olives, if desired.
Repeat, beginning with the eggplant layer, until the pot is full. Sprinkle with Parmesan and/or bread crumbs, if desired.
Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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Eggplant with Garlic Sauce and Sticky Rice [image]
Eggplant with garlic sauce is one of my favorite dishes at Chinese restaurants. This version tastes slightly different because it is not wok-fried; it is much less oily than the traditional version but has a similar sweet/spicy/salty sauce. I like to use sus.h.i.+ rice in this recipe, but any kind of white rice or even parboiled precooked brown rice will work. Use this recipe to make almost anything with garlic sauce-broccoli, tofu, chicken, or whatever you like.
Edamame are soybeans. The j.a.panese traditionally like to munch on these, boiled and salted, as a healthy source of protein.
If you aren't familiar with jicama, try it-it is a light, crunchy, slightly starchy root vegetable. It peels easily with a vegetable peeler and is wonderful raw in salads or as a crudite. If not using jicama, subst.i.tute carrots or celery in thin strips or a four-ounce can of sliced bamboo shoots, drained. SERVES 2 SERVES 2 2 teaspoons sesame oil1 cup sus.h.i.+ rice1 cup plus 2 tablespoons vegetable broth1 small eggplant, peeled or not, cut into1-inch cubes (about 2 cups)2 scallions, white and green parts, cut diagonally into 1-inch lengthsSea salt4 to 6 garlic cloves, chopped cup soy sauce2 tablespoons sugar1 tablespoon rice vinegar1 tablespoon sake or dry sherry teaspoon chili oil1 tablespoon cornstarch1 teaspoon red pepper flakes, optional jicama, peeled and julienned (see page 74 for a description of how to cut julienne-style sticks) red bell pepper, cored, seeded, and cut in bite-size pieces1 cup fresh or frozen edamame, sh.e.l.led Preheat the oven to 450F.
Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup of the broth, and stir to make an even layer.
Add the eggplant and sprinkle with scallions. Salt liberally ( to teaspoon), keeping in mind that the soy sauce will also add quite a bit of salt.
In a small bowl, mix the garlic, soy sauce, sugar, vinegar, sake, chili oil, cornstarch, the remaining 2 tablespoons of broth, and the red pepper flakes. Mix well to dissolve the cornstarch and sugar. Pour half the mixture over the eggplant, distributing evenly.
Add the jicama and bell pepper to the pot. Scatter on the edamame. Pour the rest of the soy mixture over all.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. If there are still crunchy spots in your rice, leave the pot covered for 3 to 5 minutes after removing it from the oven. If there is too much extra liquid, remove the lid and let sit for 3 to 5 minutes before serving.
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Glorious Macaroni and Cheese [image]
This is a mac-and-cheese you can actually feel good about serving. Subst.i.tute any vegetables you prefer to boost the nutrition of this meal far beyond any boxed version bought at the store.