Feeding the Meat Eaters

I love when they all come home. I hate having to find one thing that several picky eaters will want to eat. Worse - they're all carnivores and the idea of vegetarian has them heading to the nearest fast-food joint.

So far, I've managed to feed them "safe" foods that they're used to eating sans meat, like fettuccine Alfredo. However, once we get beyond vegetable soup and grilled cheese, I'm in a quandary. What now?

Here's a recipe I cooked up that may do the trick. I've been craving it since my favorite restaurant moved out of town to a downtown location. Crepes are great because even if I'm not eating meat, they can use leftover turkey to fill theirs with whatever keeps them happy.

Spinach Rice Crepes with Mushroom White Sauce

The Sauce:
2/3 cup sliced mushrooms
cooking spray
2 Tbl. butter
2 Tbl. flour
1/2 tsp. salt
1/2 cup evaporated milk
1/2 cup water (or substitute both milk and water for 1 cup milk)

The Crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

The Filling:
1 cup brown rice, cooked
1 cup fresh spinach, chopped
1/4 cup minced or finely chopped onion
white sauce
dash of Herbes de Provence

Make the sauce first. Heat a skillet sprayed with cooking spray to medium heat. Add mushrooms and saute until soft. Add butter, melt, then add flour and cook for a minute until the flour is browned a bit. Slowly stir in milk and water, making sure to get all the lumps out (except the mushrooms, of course). Heat until thick, adding salt whenever you like. Set aside. This is a medium-thick white sauce.

If you have troubles getting it un-lumpy, toss the whole thing in a food processor, mushrooms and all - unless you'd rather have whole mushroom slices in your sauce.

Make the filling next. Using the still-hot skillet, saute the onion until clear. Add the spinach for a minute, wilting it. Transfer to a bowl, then add about 1/4 cup of white sauce (keep things somewhat moist, but not wet) and the rice. Season with Herbes de Provence (or thyme/sage as you prefer). Add salt and pepper to taste.

Make the crepes last. Mix the flour and egg in a large bowl using a whisk. Add milk and water gradually, then salt and butter, beating it until it's all smooth.

Heat sprayed skillet to medium hot. Using a measuring cup, pour 1/4 cup of batter into the pan, turning it until the batter spreads to cover the bottom entirely. They'll be thin, as they should be. Cook on each side for about 2 minutes, then remove it to a dinner or serving plate (heated, if you prefer). Fill with filling mixture (I use about 1-2 Tbls. depending on crepe size). Spoon a Tbl. of white sauce over it, garnish it with a mushroom or sliced almonds, if you prefer, and serve.

It's Pronounced "Krepp"

My youngest enjoys when I make crepes - it's when she can correct my pronunciation. Three years of French and she thinks she's an expert....

What she doesn't argue is loving eating these things. For me, crepes are the most versatile thing because if it fits in there, it's all good. I've looked like a food genius numerous times because I managed to stuff the right things inside. This one in particular made everyone's day. And it's easy to make vegan, amen.

Broccoli Cheese Crepes

Batter:
Enough egg replacer to equal two eggs
1/3 cup or more water
8 Tbl. flour
dash salt

Heat oven to 375 degrees.

Mix egg replacer first, taking care to avoid lumps.

Add flour to the egg replacer. Slowly add 1/3 cup of water, mixing very well as you go. Add salt. Set aside.

Filling:
1/2 cup cooked brown rice
1 cup fresh broccoli, steamed until mostly soft
1 Tbl. butter
1 Tbl. flour
1 cup fat-free milk (or soy)
3/4 cup fat-free cheddar cheese
1 tsp. vegan Worcestershire sauce
2 tsp. Dijon mustard
Salt and pepper to taste

Melt butter in saucepan. Add flour slowly. Add milk, Worcestershire sauce, and Dijon and whisk to avoid lumps. Heat on a medium heat until the mixture begins to thicken, whisking constantly. Remove from heat and add broccoli, rice, and cheese. Season with salt and pepper. Set aside.

Heat a skillet sprayed with cooking spray over a medium heat. Pour 1/4 cup of the crepe batter into the pan and tilt the pan to spread batter over the bottom. (Note: if your batter doesn't spread easily, add water a tablespoon at a time until it's a bit thin.) Cook on each side about 45 seconds to a minute, until the crepe is browned slightly. Carefully remove each crepe, making sure not to stack them (they'll stick like crazy). Cool slightly.

Spoon the broccoli mixture right down the center of each crepe, making sure to leave about an inch of space on each end. Fold/roll and place seam-down in an ungreased baking pan. Sprinkle more cheddar on top. Bake about 5-10 minutes until cheese melts and insides are warm (I go for nearly 10 minutes).

You can serve this with a vegan hollandaise sauce, if you like.

What Rhymes With Slumgullion?

Warning - the following recipe is most likely not low in fat or calories. It's lower in fat than the traditional slumgullion (that's Irish Gaelic for "watery meat stew"), but I think it packs a wallop of flavor that the old "dump and eat" casserole provides. Since it's been chillier here this week, I needed something with some staying power. I remembered having slumgullion, which is a tomato-based casserole, when I was a kid. But I'm tired of tomatoes, so I decided to create a savory version.

Gourmet Veggie Slumgullion
1 12-oz. package of Smart Ground veggie crumbles
1 8-oz. package Monterey Jack shredded cheese (or your favorite vegan cheese)
1 small red pepper, chopped fine
1 head broccoli, chopped small
1/2 to 2/3 cup merlot
1 cup vegetable broth
1 sprig fresh tarragon
12 oz. egg noodles (or eggless if you're going vegan)
2 slices bread, buttered on both sides and cut into cubes
Salt and pepper to taste

Preheat oven to 350 degrees. In skillet fry pepper and broccoli in a little oil for about 3 minutes. Add wine and cook two more minutes, until veggies are soft but not limp. Add broth, cheese, veggie crumbles, salt and pepper to taste, and tarragon and simmer a few more minutes.

Meanwhile, bring water to a boil in a separate pot. Cook egg noodles per package directions. Drain and set aside.

In a 2-quart casserole dish, layer noodles, then mixture, etc. End with noodles. On top, place buttered bread cubes. Bake 30 minute until the bread crumbs are browned on top.


This makes a thicker stew than the typical slumgullion, so no need for serving over anything.

The Right Stuff (ing)

Did you ever see those gorgeous little baby portobellos in the store? I wasn't even thinking of mushrooms when I saw them. But they were so white, fluffy, and cute. Yes, cute. I'm attracted to looks.

I found this recipe on Reader's Digest
and modified it to fit what I had on hand. It's amazing. My husband is not a mushroom fan - he wants me to save the recipe.

Stuffed Baby Portobellos

4 large or 8 baby portobello mushrooms
1/4 cup chopped onion
2 eggs
1/2 cup sour cream
1 cup fresh spinach, chopped
1 cup Pepperidge Farm herb stuffing, mashed a bit
1/2 cup feta cheese, crumbled
Parmesan cheese for tops (fresh stuff, not the grated kind)

Preheat oven to 350 degrees. Spray baking sheet lined with foil with cooking spray.

Remove and chop mushroom stems. Add stems and onion to a skillet. Fry until onions are clear (or microwave it for 2 minutes).

In a small bowl, mix together the sour cream and eggs. Add spinach, stuffing, feta and onion mix.

Spoon mixture into caps, making sure to gently push filling under cap rims. Place on baking sheet and bake 20 minutes for small mushrooms, 35 for bigger. Sprinkle with Parmesan and bake another 5 minutes.

The Russian Front

The farmer's market this week had some interesting finds, including the nicest looking Russian kale I've ever seen. Well, the only Russian kale I've ever seen. I had to have it. Then came the obvious dilemma - what to do with it.

I decided soup. Soup seems to be the easiest way for me to test out new things, to mix their flavors with old familiars, maybe creating new familiars in the process.

If you don't have Russian kale handy, any kale will do.

Bean and Russian Kale Soup

1 large bunch Russian kale (about 1 1/2 cups), chopped
2 small carrots, diced
1 celery stalk, diced
2 tsp. fresh thyme, chopped
1 tsp. fresh parsley, chopped
1 can Great Northern beans (or your favorite), drained and rinsed
1/2 can diced tomatoes or better yet, 1 fresh tomato, diced
2 cups vegetable broth
salt and pepper to taste
1/4 cup parmesan cheese

In a soup pot, heat a scant amount of cooking spray. Add celery and carrots and saute, adding water to keep the lot from burning and to keep the fat low. Cook about 4 minutes. Add beans and kale and stir. Then add the remaining ingredients and cook about 20 minutes, covered, until all is soft. Place in bowls and sprinkle with cheese.

Sammiches!

I'm a huge fan of a sammich. My old favorite used to be a bologna and mustard sandwich on white bread, washed down with a Coke. Alas, no more. My new favorite is ten times more flavorful and doesn't require any Coke to digest it.

Portabello Sandwiches
2 whole portabello mushrooms, stems and gills removed
1 Tbl. red wine
1 medium Yukon Gold potato, sliced very thin
1 onion, sliced
1 tomato, sliced thin
Lettuce

In frying pan, saute onion until clear. Set aside. Using a potato peeler or cheese slicer, slice the potato wafer thin. Fry over medium heat on both sides until soft (crisp on the edges). Set aside.

Saute mushrooms in wine on both sides four minutes or until liquid is reduced and mushroom caps brown. Assemble burgers by placing a slice of your favoirte cheese on a kaiser roll (I used Swiss). Put the mushroom on top, then the potato, tomato, onion, lettuce and top with the following sauce:

2 Tbls. chopped roasted red pepper (mine mashed easily)
2 mashed avacados
1 Tbl. chili powder
1 tsp. horseradish (I used my dad's home-grown stuff)
1 Tbl. Ranch dressing

Mix all and spread on rolls.

Cold Day, Warm Bowl

It's been what I consider to be a fairly cold March/April here on the Eastern seaboard. While I was raised on frost warnings in May (western PA), I've gotten used to the milder weather in eastern PA. However, this is the year that sweaters were made for.

So last week between the 60-degree days, we were hit with a 40-degree day or so with some mighty high winds. Okay, I can take it, but not everyone here can. It was that rainy, windy cold that seeps into your bone marrow and practically begs you for soup.

Soup it was. I wanted something minestrone-like without really being minestrone, so I opened the fridge and tossed in what appealed. It came together beautifully, and made a wonderfully rich soup without all the fat involved.

Mock Minestrone

1/4 cup chopped onion
2 carrots, sliced
1 stalk celery, sliced
4 cups vegetable broth
1/2 tsp. vegetable buillion (I used Better than Buillion)
1 can white beans, drained and rinsed
1 tsp. thyme
1 handful veggie crumbles, optional (I used frozen)
2 heaping handfuls spinach
salt and freshly ground pepper to taste

In a saucepan, add about a tablespoon of water and heat. Saute onions, celery and carrots in this for about 3 minutes or until water mostly steams off. Add vegetable broth one cup at a time, stirring in buillion to make sure it dissolves. Add beans, thyme, crumbles, salt and pepper. Heat for about 20 minutes, until veggies are softer and the flavors have blended. Turn off heat. Toss in spinach and stir in for a few seconds until it's wilted.

Fish and Chips, Minus the Fish

Sitting at my favorite Irish pub the other day, I saw a big platter of fish and chips going by perched (pun intended) on the waitress's arm. A fish joint alumnae (I was First Mate at the seafood shoppe), I was struck with longing - not for the fish, but for the batter. Oh, that batter. So I concocted my own vegetarian version - beer batter...tofu. Yep. Tofu. White fish is relatively without flavor (not entirely), so this turned out to be a better idea than I first thought. And to be honest, my first thought was "Lori, you're crazy. That's going to taste like crap."

It didn't. It even passed muster with my England-raised husband, who thrived on fish and chips.

Beer Batter Tofu

3 egg whites (vegans, you can easily substitute Egg Replacer here)
1 1/2 cups milk
3/4 cup beer (I used Boddingtons Ale, but any mild ale will do)
2-3 cups all-purpose flour
1 Tbl. baking powder
1/2 tsp. baking soda
2 Tbl. cornstarch
1 Tbl. Old Bay Seasoning
1-2 tsp. salt
freshly ground pepper to taste
Oil for frying (eliminate if oven baking)
1 carton extra-firm tofu

Drain tofu and press slightly between paper towels to dry. Cut tofu on a diagonal, corner to corner, making two triangles. From there, stand one triangle on the "fat" end, then cut through, making three same-size triangles. Repeat with the other side. Set aside.

Mix flour, baking powder, soda, and cornstarch in a bowl. Set aside.

Beat together egg whites and milk. Add beer. Slowly stir in flour mixture, making sure all dry ingredients are wet. Add more flour as needed to make sure consistency is thick and doesn't run easily (this may take a little more flour - just keep experimenting until the batter is thin enough to adhere to the tofu and thick enough to not all run off).

Heat about 1/2 inch of safflower or vegetable oil in a skillet on medium heat. Once oil is heated, dip tofu into batter, using a wooden spoon or small spatula to keep the tofu from tearing or getting lost. Lower into oil carefully and fry, 4-5 minutes on each side, then transfer to paper towels to drain.

If you don't want to fry it, bake it! I did it both ways. Frying is much more flavorful, but the baking still retained a good deal of flavor. Heat oven to 375 degrees. Spray baking sheet with cooking spray. Dip tofu as described above and place on tray (expect a bit more batter run-off with this method). Bake for 20 minutes (crust should be golden).

Serve with fries or boiled potatoes. And plenty of malt vinegar!

Is There Anything Better Than Spinach?

Like I promised, today's the day I share my latest find - a spinach au gratin that's baked in the oven.

I love when I find a recipe that allows me to buy more fresh spinach. I love when that recipe is low in fat. This from a girl who used to hate spinach - LOATHE spinach. Now it's to the point where he says "Can we not have spinach again?" No problem - you cook then! LOL

Anyway, I was leafing through one of my favorite cookbooks - 1,001 Low-fat Vegetarian Recipes by Sue Spitler - when this one jumped out at me. It went great with the meatless loaf from yesterday. In fact, to me it was the bigger hit. Of course! Per usual, I've modified slightly to make this work for me:

Spinach Au Gratin

1 bag fresh spinach, washed
1/4 cup onion, chopped
1 tsp. butter
1 Tbl. oil
2 Tbl. flour
1 cup fat-free milk
1/4 cup fat-free sour cream
Freshly ground nutmeg
salt and pepper
1/8 cup Parmesan cheese
1/8 cup shredded Cheddar cheese

Wash spinach and put it directly into saucepan. Cover and cook on medium for 4 minutes, until wilted. Drain.

Heat butter and oil in saucepan. Fry onion until clear. Add flour and cook, stirring constantly, for 1 minute. Add milk and whisk. Bring to boil, whisking constantly, until it thickens. Take off heat. Add sour cream and mix.

Set aside 1/4 cup of mixture. Add spinach to saucepan and mix. Add nutmeg, salt and pepper. Pour into smallish casserole dish (I used 8-by-8). Top with remaining sauce and sprinkle first with Parmesan and then with cheddar.

Bake at 375 degrees for 8 minutes.

Crockpot Meat-less Loaf

It was a nice lazy weekend (we don't get those too often) so I hauled out the recipe books. I wanted a nice meat-less loaf recipe that would go in the crockpot. Alas, none. So on to the web - again, many nice recipes, but none with crockpot directions. I did find one with lamb involved, so I bastardized my own version of a meatloaf and used the web-found cooking directions. Here's what I made:

Crockpot Meat-less Loaf

1 package ground meatless meat (I used a Gimme Lean one, about 16 oz)
1 cup cooked lentils (French lentils)
1 carrot, diced
1 celery stalk, diced
1/3 cup onion, diced
1/2 green pepper, diced
3 sundried tomatoes, diced
2 Tbls. white wine
Cooking spray
1 egg
1 1/2 cup plain bread crumbs
1/2 cup vegetable broth
1/2 tsp. marjoram
1/2 tsp. Italian seasoning
1 tsp. basil
1/2 tsp. crushed bay leaf
salt and pepper

Spray skillet with cooking spray. Heat, then saute diced veggies until the celery is soft, about 8 minutes, adding wine after 4 minutes. Set aside to cool a little.

Meanwhile, mix together the ground meatless soy and the lentils. Add spices and vegetable mixture. Mix, then add bread crumbs and egg. If it's too moist at this point, add a little more bread crumbs.

Press into the bottom of a crockpot. Add a thin layer of Tomato and Red Pepper Sauce (below). If you don't have that, don't bother with anything. Heat on high for an hour, then turn to low and cook for 8 hours. (If you can't let it pre-cook at high, just crank it up when you get home. )

Serve with tomato and red pepper sauce, below.

Tomato and Red Pepper Sauce

1 can (15 oz) diced tomatoes
1 large roasted red pepper, drained and chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp. freshly ground pepper

Blend all ingredients in a food processor. Heat in microwave and spoon over cooked meatloaf.

If you do this correctly, it'll look like it's burning on the sides. It is, but it gives you that wonderful meatloaf-y crust.

Originally, I used 1 cup of vegetable broth, but I recommend cutting it back as it was too watery and I had to cook it with the lid off.

I served this with a Creamy Spinach Au Gratin, which I'll share with you tomorrow.

Getting My Irish (Stew) Up

It snowed here last night - absolutely beautiful to wake up to (especially since I work from home). But with the snow came a cold spell, so even though I was saving this recipe for St. Patrick's Day, I'm figuring today's a good day for it.

I can't take credit for this one entirely - the original showed up in a Vegetarian Times issue not long ago. But I've made it my own with a few changes while trying to stick closely to the original (because it really was so darned good). Full credit to VT for the idea.

Irish Stew

Nonfat cooking spray
1 tub Ray's Wheat Meat (or your favorite seitan)
2 carrots, sliced
1 Tbl. flour
4 slices Fakin' bacon, sliced into strips (I use one that looks like Canadian bacon)
1 tsp. fresh thyme or 1/2 tsp. dried thyme (use fresh if you can)
1 cup stout beer (I use Belhaven Scottish Ale, but Guinness works, as does any good brown ale)
2 cups vegetable broth
1 cup butternut squash, cubed,
OR
1 Yukon potato, cubed (I prefer the potato)
1/2 cup frozen edamame

Spray a soup pot with oil and heat. Stir in carrots and cook for about 5 minutes. (add a little water if it begins to stick, but not more than a few Tbls.) Add flour and cook for 2 minutes.

Add seitan (without draining), bacon, and thyme. Stir and cook for 2 more minutes.

Add beer and bring to a boil. As it boils, scrape the bottom of the pan frequently. I tend to reduce the liquid to a little over 1/2 cup. Add broth and potato/squash. Simmer for 20 minutes.

Add edamame and cook 5-10 more minutes. Add salt and pepper to taste.


I serve this with mashed or boiled potatoes. Because you add flour to this, it usually gets thick enough to serve on a plate.

Meat eaters - this one's easy to convert. Just substitute beef cubes for the seitan.

Sometimes, You Just Need a Drink

Oh boy, did I have a day today! A client issue that refused to clear up may mean that I have to turn my back on a lucrative, ongoing gig. But I'm of the opinion that sometimes things happen as hidden blessings. This situation may be just that as it will free me up to find more lucrative jobs (I'm a freelance writer by day - food fanatic by night).

So I did what anyone would do in times of stress - I exercised like mad, meditated, and then mixed up a pitcher of sangria. Here's my favorite way to make it, which I think makes it good enough to be lethal. Careful! If you use too much sugar, you'll end up with too much buzz, and then an unwelcome headache.

One note - I've made this with both white wine and red. I prefer the white (lower calories) for summer, but either will work for you.

Sangria the Right Way

1 bottle red wine, preferably merlot or pinot noir (I buy fairly cheap ones)
2 peaches, sliced thin
1 lemon, sliced thin
1/2 cup sugar
1 cup club soda
1/4 cup passion fruit juice (I've used guava juice with excellent results)

Pour wine into 2-quart pitcher. Add sugar and stir well. Add sliced fruit, juice, and club soda. For a deeper flavor, don't add club soda until you've let this mixture sit in the fridge for an hour or so. This allows the fruit flavors to really come out before you drink it.

Drink with care and please, drink responsibly. If you'd prefer non-alcoholic, this is great with a sparkling white wine substitute.

Game On!

If you're not nailed to the television for the Super Bowl today, perhaps this post won't be your favorite. Likewise if you're not rooting for the Steelers, I'm not sure you're in the right place. ;))

Today I sit 300 miles from Pittsburgh and all the fever that envelopes the city and nearly all of western PA whenever their team goes to the big game. My daughter, who attends college there, said the restaurant where she works is closing at 6 today. In fact, most businesses will, as well. There's no point staying open - no one is out. If they're not glued to a television, they've claimed their spot at the local watering hole for game time. Kids in the area will enjoy a two-hour delay tomorrow morning. School districts know - they'll be up late tonight. Most of the area is swathed in black and gold and everyone from Gramma on down to newborns are wearing the colors and waving the towels.

I miss it. Alas, I'm not anywhere near the rallies and the excitement. I'm here in Philly, where the only mention of the game is a cursory "In sports, the Steelers and Cardinals will play in the Super Bowl. Locally, no games are scheduled." Thanks. Thanks for the support.

At any rate, I'm five hours from the best tailgate parties on the planet, but that doesn't mean I'm not eating! I've already made my chili. My guacamole (recipe below) is in the fridge. I'm even making cheese un-steaks. The food, to me, is as important as the game (or the commercials).

My guac is one I created after eating what I still believe is the best ever at my wedding reception. Since the caterer refused to give up her secret recipe, I began experimenting, trying to hit on the perfect combo. While hers is now a distant memory, mine has won a few rave reviews. The secret (and yes, I share my secrets) - corn and roasted red peppers.

Because the chips I use have plenty of salt already, I cut down on how much I put into this. You won't miss it.

Guacamole Heaven

2-4 hass avocados
1/4 cup diced onion
2/3 cup frozen corn
2 roasted red peppers (I use jarred)
2 Tbs. sliced jalepeno rings (again, I use jarred ones)
1/4 tsp. ancho chili pepper (McCormick's)
1 Tbl. butter
Salt and freshly ground pepper
garlic powder

Heat skillet (I usually start with a small amount of oil, then add the butter) and melt butter. Add chili pepper powder, garlic powder, jalepeno rings and then corn. Saute until corn is cooked, about 5 minutes. Set aside. Add onion to the skillet and saute until it's clear, about 5 minutes. Set aside.

Hollow out the avocados into a bowl. If you like, dice them. I don't. I use the "random slice" method, which means I just stab at it until it looks smaller. Dice the red peppers and add to the avacado. Add the corn mixture and the onion. Stir until mixed. Add salt and pepper to taste. Cover and cool in the fridge. Serve with tortilla chips.

Lower-fat Eggplant

Show of hands - who loves eggplant parmesan? Another show of hands - who avoids it because of the fat? What - you didn't know this stuff was loaded with fat?

The traditional eggplant parm uses oil, eggs, and a wad of cheese that could block arteries from fifty paces. For those of us watching our fat intake (and yes, even vegetarians have to be careful), it can be disastrous to the diet.

However, I've come across a great way to make this stuff without all the fat. Instead of frying the eggplant in oil, you bake it on a baking sheet sprayed with scant amounts of oil. And those eggs? Replaced with egg yolks. Add some reduced-fat or fat-free cheese and you'll be savoring this stuff without missing the clogged arteries.

Low-fat, High-flavor Eggplant Parmesan

1 smallish/medium eggplant, sliced 1/4 inch thick
2 egg whites
1 cup plain or Italian breadcrumbs
1/2 cup low-fat/fat-free parmesan cheese
2/3 cup skim mozzarella cheese, shredded
2 1/2 cups spaghetti sauce
2 Tbs. dried basil or 10-12 leaves fresh basil, thinly sliced
salt and pepper

Preheat oven to 400 degrees.

Slice eggplant and salt. Allow to drain in colander for about 20 minutes. Rinse thoroughly.

Mix egg whites and about 2 Tbs. of water to a froth. In a separate bowl, mix together the parmesan, bread crumbs, basil, salt and pepper. Dip eggplant into egg whites, then into dry ingredients.

Place slices on baking sheet sprayed with oil. Bake 15 minutes on each side. Remove from oven.

In a casserole dish, coat bottom with 1/2 cup of sauce. Add eggplant, then top with remaining sauce. Add mozzarella to top and bake, covered loosely with foil, for about 15-20 minutes, or until things are bubbly.

Because I'm Tenacious

Remember my earlier post about my quest to perfect paella? I was at Ikea and found what I thought would be an excellent dish for paella. And it was, except for the fact that you can't use it on the stove top, which is where paella is perfected. So I modified, tweaked, and tried like heck (read that I tried once and got lucky) and managed to find a way to bake a pretty darned good paella.

Oven-baked Paella

Olive oil for sauteing
3 carrots, chopped
About a dozen black olives, sliced
1/2 cup onion, choppped
2 1/2 cups vegetable broth
1 tsp. vegetable bouillon (I used Better Than Bouillon)
Healthy pinch of saffron threads
1/2 cup dried porcini mushrooms, rehydrated, reserving liquid
1 cup frozen corn
1/3 cup frozen peas, thawed
1 can diced tomatoes or 4-6 Roma tomatoes, chopped
3 shallots, sliced
1 cup brown rice
Salt and pepper

Heat oven to 350 degrees. Heat oil in cast-iron skillet and saute carrots and onion for 5 minutes. Add mushrooms and broth, olives, corn, tomatoes and shallots. Saute a little more until the tomatoes soften. Transfer to a shallow baking dish. Add rice and broth and cook in oven, covered with foil or lid, for 45 minutes. Remove cover and add peas to top. Replace cover and heat through for about five minutes. Add salt and pepper to taste.

This worked really well to help form that "crust" I've been trying for.

What a Crock!

I did it - I broke down and bought a crock pot. My third one in my life, the other two disappearing after divorce and moves here and there. I can honestly say my last one - a massive Rival with removable crock - just vanished. I have no idea where it is now. But at the time I figured I'd probably not use it again, so I forgot about it.

But something strange is happening - people are beginning to use crock pots again. Not just a little, either. Pick up any food magazine and you'll see recipes for crockpot dinners, breakfasts, etc. I caved in yesterday when I picked up a veggie cookbook and there was an entire section on crock pot meals. I can't ignore that!

I'm glad I didn't. For some things, crock pots are great. They allow food to cook slowly, bringing out even more flavor in the ingredients. Yesterday's experiment was a new twist on an old favorite - Lentil Soup. I tried some new ingredients to give it a bit more oomph in the flavor department. This is now on our list of favorites.

Crockpot Lentil Stew

1 Tbl. olive oil
1 cup brown lentils
3 carrots, sliced
1/2 cup onion, chopped
1 cup cubed butternut squash
1 c. red wine
2 cups vegetable broth
1 to 2 cups water
2 tsp. Herbes de Provence

Saute onions and carrots in olive oil until onions begin to soften. Add wine and saute until wine is reduced to at least half a cup. Pour into crock pot. Add broth, water, squash, herbs, and lentils and stir. Cook on high for 4-5 hours (or switch to low and cook longer if yours tends to burn everything). Season with salt and pepper.

Paella!

There's this crepe restaurant in town that serves the most amazing vegetable paella I've ever eaten. And that steaming dish of paella, served in its own cast-iron pan, has had me on a mission for the last month to find both a perfect paella pan and to perfect a paella recipe that is completely vegetarian. (I suspect my favorite restaurant has used chicken stock.)

I'm still minus the pan, which means I'm minus that wonderful thick "crust" on the edges of the paella, but I've finally hit on a combination of ingredients that drench the thing in flavor (minus chicken stock, amen).

My Paella

1 Tbl. olive oil
2 carrots, sliced thin
1 cup corn
1 can diced tomatoes (soup-can size)
1 cup brown rice
2 1/2 cups vegetable broth
1 can artichoke hearts, drained
1/2 tsp. saffron threads
1 cup frozen peas, thawed

Saute carrots in oil about 3 minutes. Add corn, tomatoes and artichokes and heat another 2 minutes. Add rice, broth, and saffron. Bring to a boil. Cover and lower heat, simmering 40-50 minutes. Add peas and steam for a few more minutes.

Emptying the Fridge

I bought cauliflower? Really? No one here is a huge fan, but there it sat in the veggie drawer. Now what? I know when I bought it I'd had a plan, but the plan was lost in the brain matter and the cauliflower sat there staring at me, threatening to turn black if I didn't do something soon.

When in doubt, soup. This one turned out fantastic - and I may have converted a few non-cauliflower believers with it. Unlike a lot of "cream of cauliflower" creations, cheese is not a main ingredient, though it adds that extra layer of taste.

Cauliflower Soup with Cheese

1 head cauliflower, separated into flowerettes
2 Tbs. butter
1 Tbs. oil (I use olive)
1/2 cup sweet onion, chopped
3 leeks, chopped
3 sticks celery, chopped
1/4 cup flour
3 cups vegetable broth
1 cup milk
4 oz. Gruyere cheese, cubed
White pepper (or black if you're not picky about the color) to taste

Steam about a cup of the cauliflower and set aside. You'll be putting this in the soup after you puree it, so steam it to your preferred level of crunchiness.

Heat butter and oil in soup pot at medium heat and add onions, leeks, celery and remaining cauliflower. Cook until onions are clear and veggies are fairly soft. Stir in flour thoroughly (no lumps!), then add broth slowly, stirring well between each addition. Add the milk last, then reduce the heat to low, partially cover it and simmer for 20 minutes. Make sure to stir it often lest your milk and flour burn on the bottom.

Blend the soup in a blender on a low speed (to avoid splashing and burning). Return to pot and stir in cheese (if you choose to turn on the burner, make it very low so as not to scorch the entire thing). Add pepper and stir. Ladle into bowls and add the reserved cauliflower flowerettes to the bowls.


I served this with buckwheat (kashi), which we stirred right in. It's definitely not a main course because of the lack of protein, but it goes well as a "side" for all sorts of dishes.

Next!

With the Firebird Festival party over, I'm concentrating again on the holidays. Gotta feed both the meat eaters and the veggies, which means yours truly is in the kitchen most of the freakin' season. The past few years, he and I have eaten some terrific pot pies to go with the Chestnut Stuffing I make for everyone. I'm thinking something new for this year, but it's hard to pass these up - they're so easy to make!

If you're using dried mushrooms (or any canned mushrooms), reserve the liquid from reconstituting or the can. You'll need it.

Holiday Pot Pies

Cooking spray
1/2 c. porcini mushrooms (or your own favorite - I used dried ones I "revive" in water)
1/3 c. chopped onion
3 stalks celery, sliced thin
1 Tbl. fresh thyme, chopped
1 container of Ray's Wheat Meat (or 1/2 lb. of beef, if you're a meat eater)
1 1/2 c. cubed butternut squash
1 c. green beans, cut
1 c. frozen corn, thawed
3 small red potatoes, sliced or cubed
1/2 c. dry white wine or cooking wine
2-3 c. vegetable broth
1 sheet frozen puff pastry
4 to 6 single-serve ramekins

Spray medium-sized pot with oil. Cook mushrooms, onion, celery, and thyme, covered, about 10 minutes on low, stirring to make sure nothing sticks or burns. Uncover and add wine and simmer, reducing liquid, for about 2-4 minutes. Add vegetables and broth/mushroom liquid. Cook for 10 minutes, reducing the liquid once again. Add seitan and heat until seitan is heated through.

Using a little of the liquid, mix in some cornstarch/flour in a separate cup and add this to the pot. Simmer another few minutes, stirring constantly, until it's thick and bubbly.

Spray ramekins with oil. Pour in about 1 cup of the veggie mixture. Set aside on a baking sheet.

Unfold puff pastry sheet. Using a dough cutter (I use the top of an unused ramekin to get the size right, then a knife to cut it out), cut as many circles from the dough as you have ramekins filled. Cut a small hole in the center of each circle (for ventilation). Place pastry on top of filled ramekins.

Bake in a 425-degree oven for 15 minutes until the pastry is browned.

Fillo or Phyllo? Who Cares As Long As It's Good?

Many thanks to Gina for a fantastic recipe I made for lunch yesterday. Thanks to a can of canellini beans, this was one filling bowl of soup!

I'm back to sniffing out things to serve guests for our party. I came across phyllo dough shells and now I'm on the prowl for something to put in them. I'm leaning toward a meatless mincemeat filling with apples, chestnuts, and dried fruits, but who can resist filling them with cheesecake or something equally sweet and decadent?

Anyone have any favorite mini tart recipes?