Stuffed Portabellas aka Leftover Magic

Okay, you have to believe me when I say that I am a better cook than a food photographer and therefore, these taste way better than this looks. looked before I removed the photo because it looked so very awful.

Stuffing for caps, mix together all ingredients:
2 cups of grain/carb (brown rice, orzo, cous cous, bulgur, leftover pilaf, what have you)
2 cups sauteed veggies (onion, garlic, fresh spinach, grated carrot, etc.)
1/2 t. basil
1/2 t. oregano
1/4 t. red pepper flakes
1 T. olive oil
salt and pepper liberally
Optional: 1/2 c. crumbled feta or 1/4 parmesan or romano (decrease salt if using romano) or whatever cheese you like

4 big portabella mushroom caps, stems removed, brushed clean with a damp paper towel

olive oil

balsamic vinegar

optional: bread crumbs

Generously, oil a Pyrex baking pan with olive oil. Lay the caps smooth side down in the oil. Splash the caps with some nice balsamic vinegar. Mound 1 cup of the stuffing on top of each cap, flattening the stuffing and pressing all over the cap. At this point, feel free to sprinkle on some bread crumbs or a bit more romano cheese for extra crispy topping.

Bake at 375 for about 25-30 minutes or until the top is nice and crispy and the mushroom is cooked through and releasing its juices.

Zucchini Pie for Zucchini Haters

When I was in fifth grade, my mother made me eat a bite of zucchini. Really-gross-stewed-to-death-like-the-Italians-like-it zucchini. "I don't like it." "Just one bite." "I really hate it." "You have to eat one bite." "I really hate it and I won't eat it." So after a bit of this back and forth, I took a bite but refused to chew it or swallow it. I sat at the table for a while until she needed to go downtown so into the car we went, me still with the zucchini in tow. Once on foot, we saw her banker heading towards us and my mom realized how embarrassing it would be to have an eleven year old with a mouth full of food, unable to say hello. "Okay, you can... Spit. It. Out," she said, under her breath. So I spit it in the gutter and never looked back. No zucchini. Ever. (BTW, that was very therapeutic. Stay with me for the actual recipe...)

And then, a couple of years ago, after 30 years of avoiding the stuff, I had dinner at the lovely home of Michael and Staci, and Staci made a fantastic quiche-like dish called zucchini pie and it was so delicious that I was loath to believe it was, in fact, zucchini. Since then, I've tried. Really I have. Grilled. Raw, shaved onto a salad with lemon and chives. In tempura batter. Not horrible.

But every summer, there it is. A friend has a bumper crop, or it shows up week after week in your farm box, or Nancy Essex shows up with a gift of a giant zucchini in a wine bag and it sits on the counter begging to be eaten. And I wanted to be able to really like it. Here's the best recipe for those times. Even a zucchini hater like me will eat two pieces. I've adapted it only a wee tiny bit from the original Real Simple recipe.

Zucchini pie that would have photographed better with a little green salad or a wedge of fruit.

3 cups zucchini, grated (and peeled and seeded, too, if you really hate the stuff)
1 onion, grated and sauteed
1 cup all-purpose flour
1 cup grated smoked gouda
3 eggs
1/4 cup olive oil (maybe could get away with less)
2 T. pecorino romano cheese
2 t. good pesto
1 t. baking powder
1/2 t. kosher salt
lots of freshly ground pepper
hearty dash of cayenne


Mix all the ingredients in a bowl. Pour into a well greased ceramic pie pan. Bake for 45-50 minutes at 350 or until golden brown and a tester comes out clean. Cool 10-15 minutes before slicing.

Chilaquile Casserole

It's Mother's Day and that means one thing: brunch. Amy Spar, domestic goddess and queen of Lunch Bunch and other fabulous things, turned me on to this brunch gem in 2006 and happy people have been inhaling it ever since. It's maybe the most adaptable recipe ever since there are infinite combinations of things to put in and on it, and can be eaten around the clock. It's become a staple for our post-triathlon brunch and Christmas Day breakfast, too. It's also worth noting that this is Amy's go-to-dish whenever someone has a baby and she brings them dinner. I think you're getting the picture. Amy got the recipe from Mollie Katzen’s Still Life with Menu.  

12 corn tortillas

1 4-ounce can diced green chiles

2-3 c. jack cheese

6 eggs

2 c. buttermilk

salt & pepper

Optional fillings: mushrooms, peppers, beans, spinach, tofu etc.

Optional toppings: enchilada sauce, salsa, sour cream, guacamole, chopped tomatoes, sliced avocado, bean & corn salad, etc.

1. Preheat oven to 375 degrees.  Butter a 9x13 pan.
2. Tear 6 tortillas into bite-sized pieces and spread them in pan.
3. Spread ½ the cheese and ½ the chiles over the tortillas, as well as any additional fillings.
4. Tear the other 6 tortillas and spread them on top.  Follow with remaining chiles and cheese.
5. Beat the eggs with the buttermilk and salt and pepper.  Pour over casserole evenly.
6. Bake uncovered for 35 minutes.
7. Serve hot or warm with toppings.

Birthday Dinner, Part One: Cheese Pizza & Crust Recipe

My kids made me a fantastic birthday dinner Thursday night, complete with setting a fancy table and Top Chef style descriptions of the menu. I couldn't be prouder. Charlie chose cheese pizza as his contribution. The broccoli casserole and molten chocolate cake recipes will follow.

Fancy table, including chocolate milk fixins.

Flowers, natch.

Charlie's finished product.

2 cups warm water

pinch of sugar or smidge of honey

teaspoons active dry yeast

2 tablespoons olive or vegetable oil

5 cups flour (plus extra for handling the dough)

2 teaspoons salt

(corn meal for peel or pan)

1. Measure water into large bowl.  Add the sugar/honey and yeast.  Wait 5 minutes.
2. Stir in the oil.
3. Add 2 cups of the flour and the salt.  Stir with a wooden spoon.
4. Gradually add in the rest of the flour.  Mix with a wooden spoon until it gets too thick, then mix with your hands.  If you need to, add extra flour to keep it from being too sticky.
5. Turn onto a floured work surface.  Knead, pound, and stretch for about five minutes until dough is no longer sticky.
6. Let your dough rest for 1 hour.  Divide and shape into a pizza shapes on a cookie sheet, or pizza peel if using stone.  Dust sheet or peel with plenty of cornmeal.  Top with sauce, toppings, and/or cheese.
7. If using a stone, transfer to pizza stone with a peel.
8. Bake at 500+ degrees for about 8-12 minutes or until crust is golden brown and cheese is bubbly. Watch it closely, the time is approximate.

Spicy Hungarian “Sausage” and Lentil Stew

Once upon a time, I used to work out at the Y on Marshfield. This worked out fairly well. My daughter would take a swimming class and I'd get in some exercise. One problem: The Food Network played constantly on the TVs about the machines so I'd spend my work outs memorizing and mentally adapting recipes, grab V, then immediately head around the corner to Whole Foods to buy the ingredients. (It felt slightly counter-productive but I have some good recipes from that time.) 


This was a Rachael Ray special from the winter of 2007 that I changed eighteen ways to Sunday. I remember that it was originally called it something sort of stupid, like "stoup" but I wouldn't do that if I were you.

• @ 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 2 portobello mushrooms, chopped
• 1 cup chopped carrots
• 1 cup lentils
• 1 large potato, peeled and chopped
• Salt and pepper
• 1 bay leaf, fresh or dried
• 2 teaspoons Spanish paprika
• 2-3 sprigs fresh rosemary, intact on stems
• 1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
• 6 cups vegetable stock (approx.)
• 4-5 cups fresh spinach, chopped (can also use kale or swiss chard)
• I box Boca Italian sausage (4 in package), cook according to directions and slice into bite-sized chunks

 Heat a medium soup pot over medium high heat. Add extra-virgin olive oil then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika and rosemary (leaves will fall from stems as stew cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and turn heat down a bit but keep stew at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Remove rosemary stems and turn off heat. Add “sausage” and greens. Let stand 5 minutes.


Yield: 8 servings 

Vegetarian Tortilla Soup

This soup may be the most customizable meal ever. The base is vegan and with a variety of toppings, you can make it whatever you want. Great for a dinner party. In fact, it debuted at the inaugural meeting of the Order of the Purple Finch.  Serves 8.

Base:
1 large onion
4-6 cloves garlic
1 red pepper, seeded and roughly chopped
1 poblano, seeded and roughly chopped
2 carrots, peeled and chopped
1 1/2+ cups fresh tomatoes (or frozen roasted tomatoes, or 1 14-oz can of tomatoes)
1 can of tomato paste
6 cups of veggie broth
1 t. cumin
2 t. ground coriander
cayenne, spicy paprika, or New Mexican red pepper to taste (I used 1 t. New Mexican)
olive oil
salt to taste

In dutch oven, sautee onion and garlic until fairly soft. Add spices. Add peppers and carrots. Sautee 5-10 minutes. Add tomatoes, paste, and broth. Simmer until all ingredients are very soft. Add more water or broth as necessary. Remove from heat. Puree using immersion blender. Adjust to your desired thick/thin-ness. Adjust seasoning and salt to taste.

Now, here's the good part. Ladle, steaming hot, into bowls over crushed corn tortilla chips (NOT Tostitos or some crappy fake chips, use the real thing) or strips of corn tortilla, oven toasted with a little oil. Let people top the soup with things like:

oven-roasted corn
oven-roasted grape or cherry tomatoes
diced white onion or scallions
finely chopped radishes
black beans
chopped cilantro
avocado or guacamole
limes, quartered for squeezing
chopped hard boiled egg
sour cream
cheese: chihuahua, goat, or jack
sauteed tofu or seitan

Try to have the toppings (other than the sour cream) at room temp so they don't cool the soup too much.

Magical Spinach-Broccoli Soup

This is an adaptation of some yummy soup made by Alison. I have made it a hundred times and I think it keeps away the flu bug.

Saute in olive oil:
1/2 onion, minced
1 carrot, peeled and chopped
1 potato, peeled and chopped

Cover with 3-3 1/2 c vegetable broth. Simmer 10-15 minutes.

Add 1 head broccoli, washed, trimmed, and chopped. Simmer for 10 minutes.

Add 1 bag/large bunch spinach, washed and sorted. I add some lemon juice, too, maybe a tablespoon. Stir.

Remove from heat. Puree with immersion blender.

Season with curry powder, salt, pepper, and pinch of cayenne. All to taste.

Stir in 1 cup of sour cream (you can use low fat or even plain yogurt.) Return to heat and warm but do not bring to a boil or the soup will curdle.

Yum. About 4 generous servings.

Curried Veggie Stew

"I can vouch for the deliciousness of this dish, and the spicy drizzle is so good I want to try it on pancakes." ~ Nancy, book group

Serving hungry friends since 2004, thanks to Amy Sieben.  

I always imagine that this is Moroccan-ish but truth be told, have no idea of it's origins. Vegetarian, vegan without the yogurt.


Serves 6-8ish. All quantities are estimates. It can easily expand or contract based on what you have available. Make sure to adjust the cinnamon and coriander if you make a larger batch.


Heat oil and saute veggies and spices about 15 minutes:
2 T. olive or canola oil
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
1-2 carrots, sliced
1 t. ground coriander
1/2 t. cinnamon

Add:
1 large sweet potato, peeled and diced in 1 inch cubes
2 large tomatoes or a 14-oz can of chopped tomatoes
1 T. lemon juice
1 1/2 c. cooked garbanzos or 1 14 oz-can garbanzos, drained
1/2 c. raisins
1/2 c. cashews

Add enough water or vegetable broth to cover. Simmer for a good couple of hours. (Can sit on the stove for hours or reheats well.)

Serve over cous cous (I prefer whole wheat) with fresh parsley, plain yogurt, and spicy drizzle (recipe below.)

Spicy drizzle - Combine in small sauce pan.:
1/2 c olive oil
1 T. soy sauce
2 1/2 t. cayenne
1 1/2 t. cumin
1/4 t. salt
1 clove garlic, crushed

Cook over very low heat. Drizzle over the stew at the table.

Tofu Fajitas

We had this at Alex and Sharon's house in September of 2001 and a star was born.  Alex was working for Vegetarian Times at that time and they had  adapted it from a VT recipe.  I've made it a hundred times and further adapted it.

Ingredients for marinade:
2 cloves garlic, crushed
3 T. vegan Worcester sauce (what is this? I just add a splash of really good balsamic vinegar)
1 T. water
1 ½ T. soy sauce
juice of 1 lime
2 T. canola oil
2 T. brown sugar or honey
2 t. dried oregano

Stuff to marinate, cut in uniform strips:
Portabella mushrooms
Drained and pressed firm tofu
Red (and/or other colors) sweet bell peppers
Vidalia onion
Other yummy stuff of your choosing or whatever you have too much of from your CSA.

Marinate the veggies. Roast in pyrex with plenty of room so the stuff gets roasty and crispy, not soggy and steamy. 400F oven, about 25 minutes or so until done.

Serve with beans, avocado, salsa, tortillas, whatever your preferred fixin's may be.

Twice-baked Samosa Potatoes

My friend and vegan queen, Michelle Schwegmann, turned me on the the Veganomicon cook book and this recipe was the first thing I made from it.

4 large Russet potatoes or sweet potatoes, baked, cooled, cut in half and flesh scooped out (leave 1/4 in potato in the skin)

vegetable oil for sauteeing

1 tsp yellow mustard seeds

1 tsp coriander seeds, crushed

1 small yellow onion, finely sliced about a cup

1 med carrot, small dice, about 3/4 cup

2 cloves of garlic, minced

2 tsp grated fresh ginger

2 tsp ground cumin

1/2 tsp turmeric

1 tsp salt 

1/2-1 cup frozen green peas, rinsed

juice of 1/2 lemon

red pepper flakes (optional)

paprika

This is an easy recipe to make and holds well if made up to 24 hours ahead.

A bit of oil to coat a medium sized pan, heated to med-high, then sizzle the mustard and coriander seeds briefly to toast them before adding the onions, let soften or caramelize a bit then add carrots, ginger, garlic, ground cumin and turmeric. Sautee a good 15-20 minutes more.

Mash the potato flesh (adding a bit of broth or soymilk if it seems too dry) then add the sauteed veggies, peas, lemon juice and mix well. Season with salt and red pepper flakes to taste/heat.

The recipe calls for brushing the inside of the potato skins with oil, but I don't see the point in that, so I just spooned the filling into the skins, skipping that step.

I drizzled on some olive oil and sprinkled the tops with sea salt and paprika before baking. Prettier and crispier!

Bake at 400F until the potatoes are nicely browned.