Category Archives: VEGETARIAN RECIPES

EGGPLANT, ZUCCHINI, AND TOMATO CASSEROLE (RATATOUILLE) – PROVENÇAL STYLE

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Since this is the time of year when zucchini, eggplant, and tomatoes are in every farmer’s market or home garden in America, I decided to post an absolutely delicious way to serve these delightful vegetables. (And I know what you are thinking. Not another zucchini recipe. But if I may speak frankly, this is not just another zucchini recipe. This is a killer way to use zucchini if I say so myself!)

This dish came about because I started re-reading (for the third time, I think) Peter Mayle’s wonderful tale about the joys of living in Provence entitled “A Year in Provence”. For a foodie like myself, half the reading pleasure in this book is in the telling of the food they eat. So that got me researching recipes from the south of France. When I saw a variation of this dish using zucchini (I had 2 large zucchini in my refrigerator) and tomatoes (I had lots of cherry tomatoes from our garden), I decided I just had to work up a recipe that incorporated these two ingredients. And this recipe is the result.

This dish can be served as a meatless main course or as a side dish that compliments just about any meat you feel like serving. And it is easy to prepare. It takes a little time to cut up the veggies, but once you have the knife work done, the assembly goes rather quickly. I served it last evening with just a salad and it made for a perfect meal.

So if you too are looking for a way to say yes to your neighbor who keeps offering you zucchini, or if you yourself have zucchini threatening to take over your yard, give this recipe a try. Believe it or not, your love for this ever so easy to grow and abundant veggie will be restored with just one bite! In fact, you may never again have to turn down a free zucchini when a neighbor makes you an offer. And won’t that feel good. It’s the neighborly thing to do after all.

  • 2 T. extra-virgin olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp. dried marjoram
  • ½ c. dry white wine (I use Pinot Grigio)
  • kosher salt
  • freshly ground black pepper
  • 1 lb. zucchini or yellow summer squash, sliced lengthwise ¼-inch thick (combination is nice)
  • 1 medium sized eggplant, partially peeled and sliced lengthwise ¼-inch thick
  • 1 basket of cherry tomatoes, halved or 2 large beefsteak tomatoes, sliced ¼ inch thick
  • 2 T. chopped parsley
  • 3/4 c. finely grated Pecorino Romano or Parmesan cheese (combination is wonderful)

Heat the oil in a skillet to medium-high. Add the onion and sauté until transparent. Stir in the garlic and marjoram and cook for 1 minute. Add the white wine and cook until the liquid evaporates. Season with salt and pepper; remove from the heat.

Oil a 9-by-13-inch ceramic or glass baking dish. Arrange half of the zucchini on the bottom of the dish (single layer if possible but a little overlap is fine), drizzle with oil and season lightly with salt and pepper. Scatter half of the onion mixture on top, followed by half of the eggplant. Drizzle the eggplant with oil, season lightly with salt and pepper and sprinkle with half of the parsley. Arrange half of the tomatoes cut side down over the zucchini. Repeat the layering finishing with a drizzle of oil and a light seasoning of salt and pepper.

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Bake the vegetables uncovered in a pre-heated 400 degree oven for 70-75 minutes. Sprinkle with cheese and continue baking until the edges are browned, the vegetables are very tender, and the cheese is melting and starting to brown, about 10 minutes more. Let cool for about 5 minutes before serving.

EMMER FARRO CAPRESE SALAD

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As I wrote in my preface for my blog on Split Emmer Farro and Wild Rice with Mushrooms and Pecans, “Emmer (farro) has been cultivated in the Fertile Crescent (the region in the Middle East which curves like a quarter-moon shape, from the Persian Gulf, through modern-day southern Iraq, Syria, Lebanon, Jordan, Israel, and northern Egypt) and in Italy for over 10,000 years. Farro, which is just the Italian name for emmer wheat, has a delicate roasted nutty flavor and a distinctive chewy texture. It has a higher fiber and protein content than common wheat, is rich in magnesium, niacin, zinc, and B vitamins, and holds the distinct honor of containing the lowest glycemic index of all cereal grains.”

And in addition to all the nutritional attributes mentioned above, this ancient grain just happens to be extremely delicious. I mean really, is there anything else you could ask of a simple grain? Both good for you and extremely palatable. I think not!

And this recipe, straight off the emmer farro package (with a little re-working of the preparation instructions on my part) is just a wonderful example of how tasty and versatile this grain can be. It just takes a little re-thinking of your use of grains to make room for this ingredient in your diet.

I know there for awhile, most of us were hesitant to include grains in our diet because they were in the dreaded “carbohydrate” category. But as we have all read, there are carbohydrates that are better for us than others. And emmer farro is one of them.

According to Jane Lear from the takepart website, “As far as complex carbohydrates go, farro is rich in the cyanogenic glucosides that stimulate the immune system, regulate blood sugar levels, and lower cholesterol. Although it isn’t a complete source of protein, like quinoa*, farro contains more than, say, brown rice, and it also contains lignans that give it antioxidant properties. In general, whole grains take longer to digest, so they keep you feeling full longer and provide sustained energy. They’re also thought to reduce the risk of heart disease, diabetes, and some cancers.” And as for me, even though I am not a rocket scientist or a learned nutritionist, I somehow know instinctively that farro is much better for me than the refined and processed carbohydrates found in high fructose corn syrup or white bread!

So do yourself and your family a favor. Buy some emmer farro, prepare this recipe, and stand back and wait for the compliments. This salad is like the essence of summer in a bowl.

*for a wonderful taste treat featuring quinoa, try my Lemony Quinoa with Fresh Herbs

  • 5 c. water
  • 1 c. emmer farro (I use Bluebird Grain Farms*)
  • pinch of kosher salt
  • 2 T. extra virgin olive oil
  • 1 T. balsamic vinegar
  • ¼ c. finely chopped shallot or onion
  • ½ tsp. sea salt
  • a touch of freshly ground black pepper
  • 2 tomatoes, seeded and chopped (I like to use heirloom tomatoes in 2 different colors)
  • ¼ c. loosely packed chopped fresh basil (not too much or the basil flavor will overwhelm the other ingredients)
  • 4-oz. finely diced mozzarella cheese, either fresh or regular

Place the water, emmer farro, and a pinch of kosher salt in a covered pan. Place on high heat and bring to a boil. Boil for 5 minutes, stirring frequently. Reduce heat, cover and simmer for 45-50 minutes or until berries are plump and chewy. Meanwhile, combine the olive oil, vinegar, shallot, sea salt, and pepper in a medium sized bowl. Set aside. Combine the tomatoes, basil, and cheese and set aside. When the farro is done, drain off excess liquid and pour into bowl with olive oil dressing. Stir to combine and let sit for about 30 minutes. Add the tomatoes, basil, and cheese; stir and adjust seasoning. Serve warm or at room temperature.

This salad is best prepared just before serving. Leftovers are still tasty the next day, but the tomatoes break down and the general mouth feel is not as appealing.

*For information about retail locations in your area, visit www.bluebirdgrainfarms.com

 

 

COLD TOMATO BASIL SOUP

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When I first saw this recipe in a recent issue of Cooking Light, I thought immediately that this was a winner. And then when I tasted it, I knew for sure. It is light and creamy and very, very tasty, especially when it is garnished with a small plop of Greek yogurt to provide that perfect bit of tang. Yum!

And this is the time of year for cold soup. Not only does it beat the heck out of standing over a hot stove, but the vegetative ingredients are at their prime and as inexpensive as they are going to get for the entire year. A winning combination if I ever heard one!

So do yourself and your family a favor. Serve this some hot evening along with a big old plate of cold cuts, a hunk or two of really good cheese, a loaf of rustic bread, a couple jars of hearty mustard, a bowl of mixed olives, some chunks of fresh fruit, and a glass of your favorite wine or beer, and you have a summertime meal fit for a king. Thank you Cooking Light for another wonderful and healthy recipe.

  • ¾ c. buttermilk
  • 2 tsp. sugar
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. fresh lemon juice (or more to taste)
  • 2 T. extra virgin olive oil
  • 4 ripe fresh from the vine or vine ripened tomatoes, cored and quartered
  • ¼ c. coarsely chopped fresh basil leaves, plus additional small leaves for garnish
  • 2 green onions, rough chopped
  • 1 clove garlic
  • plain Greek yogurt, opt.

Whirl the buttermilk, sugar, salt, pepper, lemon juice, olive oil, tomatoes, basil, green onions, and garlic in a blender* until smooth. Adjust seasoning. Refrigerate until ready to serve. Garnish with yogurt and basil leaves.

FYI: Although most of us have relegated our blenders to the back of our pantry or to the garage, bring that old standby back into your life. Food processors simply do not do as good a job at pureeing food.

 

COLD TOMATILLO AND AVOCADO SOUP

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For our summer BlueStreet Jazz Voices potluck dinner party, one of our wonderful first sopranos brought this delightful cold soup. Deb served the soup in very pretty and very tiny little dishes. Each was garnished with a cilantro leaf. Each little bowl only provided about 6 small spoonfuls of this glorious concoction, which of course left us wanting more. But with all the other food available, the amount she served was just right. Plus, the soup is quite rich, so a small amount was absolutely perfect. So of course being the foodie that I am, I immediately asked for the recipe. I was astounded when she told me the soup contained only 4 ingredients plus salt, if required. What’s not to like about that?

So being the sweetie that she is, she sent me the recipe. Now you know me. I never leave well enough alone. I decided to try my hand at making the soup from scratch, rather than use store bought Salsa Verde. (I have since laid in a supply of Trader Joe’s Salsa Verde for those occasions when I need a tomatillo and avocado soup fix right now!) But for many, like myself, there are no Trader Joe’s in the immediate vicinity. And the green salsas I can find in my local grocery store, at least the ones that look like they are half decent, are all quite pricey. ($6.95 for 20 ounces; I think not!)

So I am going to provide you with both Deb’s recipe and my recipe for this amazing soup. Both are delicious. Both are fairly economical and healthy, and both are perfect to serve as a first course on a warm summer evening.

Thanks again Deb for this great recipe.

Recipe number 1:  

  • 3 small ripe avocados diced, about 2½ cups
  • 1½ c. Trader Joe’s Salsa Verde* or salsa Verde of choice
  • heaping ¼ c. chopped cilantro, plus more for garnish
  • heaping ¼ c. sour cream
  • kosher salt, if required

In blender, puree all. Thin with water if desired; season. Chill until cold. Serve in small bowls garnished with cilantro.

*FYI: Trader Joe’s Salsa Verde is about $2 a jar. Worth every penny!

Recipe number 2:

  • ½ small jalapeno pepper, seeds and stem removed
  • 4 large or 5 small tomatillos, cores removed
  • ½ tsp. kosher salt
  • freshly ground black pepper (not too much)
  • ½ c. loosely packed rough chopped fresh cilantro
  • 1 green onion, rough chopped
  • 1 very small garlic clove
  • 3 small ripe avocados, cut into large chunks
  • heaping ¼ c. sour cream (I use Crema Mexicana – Mexican style sour cream)

Place the jalapeno pepper and tomatillos in a shallow roasting pan and bake in a 350 degree oven for about 40 minutes or until veggies start to soften. Remove veggies from oven; cool.  Whirl in a blender or food processor with salt, pepper, cilantro, green onion, garlic, avocados, and sour cream. If the soup is too thick, add a small amount of water. Adjust seasoning. Chill until cold. Serve in small bowls garnished with cilantro.

PANZANELLA SALAD (TUSCAN BREAD SALAD)

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Over the years I’ve tasted several Panzanella salads. Some featured pine nuts, some didn’t taste like any anchovy paste was used, some used green olives rather than kalamata olives, while others contained Mozzarella cheese. But the one thing they all had in common was toasted bread, fresh tomatoes, and assorted garden veggies.

And when it comes right down to it, there isn’t one that I wouldn’t enjoy eating again. I mean really, how can any salad containing toasted bread, olive oil, olives, capers, and fresh vegetables not be delightful? And the most appealing aspect of this salad, beside the taste of course; the contents can vary depending on whatever veggies, olives, etc. you happen to have on hand.  This is Italian peasant food folks. Panzanella is not a rigid recipe that must be followed to the tee. It’s more like a rough guideline that can be different each time it’s prepared.

Panzanella evolved into the most commonly eaten summertime dish in Tuscany because every Tuscan housewife from the inventors in the 16th century through Tuscan cooks today have stale bread on hand at one time or another. And, like cooks everywhere, veggies that need to be eaten now! And olive oil, olives, capers, and good red wine vinegar in the pantry. Hence Panzanella seems to have almost invented itself. And thank heavens for that! There is probably no better dish to fix for family and friends on a hot summer evening. The dressing has such bold flavors that even bland flavored toasted bread comes alive when dressed with the tangy olive oil and vinegar emulsion. Add the crispness of the peppers, the saltiness of the kalamata olives, the bite from the red onion, the subtle peppery flavor from fresh basil, and you have a salad literally bursting with flavor. And nary a morsel of meat to be found!

So next time you need a salad that can be served as either a side or as a main dish, give Panzanella a try. And if you don’t happen to have both red and yellow peppers on hand, no big deal. Use what you have. Have tomatoes coming out of your ears? Add more than suggested below. Be creative. Remember, it’s a rustic salad and not meant to be exactly the same each time it’s served. Enjoy!

  • 2 T. capers, drained and roughly chopped
  • 2 garlic cloves, finely minced
  • 1 tsp. anchovy paste
  • ½ tsp. Dijon mustard
  • freshly ground black pepper
  • ½ tsp. kosher salt
  • ¼ c. vegetable stock
  • ¼ c. red wine vinegar
  • ½ c. extra virgin olive oil
  • 2 large, ripe tomatoes seeded and diced
  • 1 English cucumber partially peeled, seeded, and diced
  • ½ red onion, cut in half and thinly sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 6 c. rustic bread cubes, toasted
  • 1/3 c. halved pitted kalamata olives
  • 1/3-1/2 c. fresh basil chiffonade

Whisk together the capers, garlic, anchovy paste, mustard, pepper, salt, stock, vinegar, and olive oil. Set aside. In a large bowl combine the tomatoes, cucumber, onion, peppers, bread cubes, olives, and basil. Pour the dressing over all and toss until well combined. Serve immediately.

 

VEGETABLE LASAGNA

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OK, so if you’re striving to be good like Mr. C. and I are; trying to cut down on the amount of meat in your diet, and increase the number of veggies, this is the dish for you. There is simply no way you, your family or your friends will feel even the least bit cheated when you dive into a big old portion of my dear friend Sandy’s lasagna. (Some people still have the mistaken belief that if an entrée doesn’t contain meat, it isn’t going to satisfy their appetite. “What fools those mortals be!” (Sorry William for misquoting you, but it was necessary to get my point across!)

This lasagna is so full of flavor and that lovely “pasta dressed in yummy” feel, that no one will even notice that it is “meatless”. (And no, you don’t have to announce that there is no meat in this lasagna. Let it just be your little secret.) Serve it with a lovely salad and hot, crusty bread, and although the earth probably won’t stop spinning, your world might take on a new dimension of happiness.

It’s confession time. When Sandy served this to us one evening after one of their in-home concerts*, I made a complete fool of myself. I simply could not get enough of this lasagna. But Sandy and her husband Alan are good friends, so I’m counting on the fact that by now they have forgiven me for making such a piglet of myself. I just really did not want to stop eating. But thank heaven, they live in Chimacum, and the ferry from Port Townsend that we were scheduled to be on, was fast approaching the dock. So in order not to spend the rest of the night in our car on the ferry waiting line, I had to say goodbye to the lasagna before I literally dove head first into the pan. But Sandy, being the doll that she is, sent me the recipe. She even gave me permission to share it with you. (How cool is that?)

So dear friends, enjoy this amazing recipe. It is just plain over the top delicious! And Sandy, once again, thank you for this marvelous recipe.

*For information about in-home classical concerts in the Port Townsend vicinity visit www.rawsonduo.com.

  • 2-4 T. extra virgin olive oil
  • 1 large eggplant, partially peeled, sliced 1/4-inch
  • 1 red pepper, rough chopped
  • 1 yellow pepper, rough chopped
  • 10-12 good sized mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1 lg. onion, chopped
  • 2-3 garlic cloves, minced
  • kosher salt
  • freshly ground black pepper
  • 1 (28-oz.) can crushed tomatoes
  • 1 T. tomato paste
  • 2 tsp. fresh oregano, chopped
  • ¼ c. chopped fresh basil
  • ¼ c. dry white wine
  • 9-oz. oven-ready lasagna noodles (I like Culinary Circle Authentic Bronze-cut Oven-Ready Lasagna noodles
  • 4-oz. goat cheese, crumbled
  • 1 c. combination of grated Parmesan, cheddar, Mozzarella – whatever is on hand

Sauté eggplant, peppers, mushrooms, zucchini, onion and garlic in olive oil until soft – each type of vegetable separately – adding salt and pepper to each new veggie.  As each veggie finishes cooking, remove to a bowl and start the next veggie. Then, in the same pan, after all the veggies have been sautéed, add the crushed tomato, tomato paste, oregano, basil, and wine.  Add the reserved veggies. Mix all together, layer with no-boil lasagna noodles, with a layer of goat cheese in between, and top with whatever cheese is in the fridge. Sandy lets the olive oil and veggies speak for themselves.

Bake uncovered in a 375 degree oven for about 30-40 minutes or until the lasagna is bubbly and the top is a nice golden brown. Allow to sit a few minutes before serving.

ROASTED VEGGIE LASAGNA WITH CHEESE BÉCHAMEL SAUCE

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I have wanted to work up a “white” veggie lasagna recipe for several years now, but somehow I never seemed to get around to it. So when Mr. C. casually mentioned one evening that he was hungry for lasagna, I took his words to heart and decided to serve 2 types of lasagna at our upcoming JazzVox concert. (Kills 2 birds with one stone; Mr. C gets his lasagna fix and I have a food theme for the next concert.) And because I know not everyone eats meat, I usually try to serve 2 main dishes, one with meat, one without. And because I knew that the lasagna with meat was going to have a tomato base, I decided now was the time to work up a “white” veggie lasagna recipe. Thus the recipe you see before you.

And since I know you’re interested, the whole “veggie lasagna” idea stemmed from a wonderful meal we enjoyed at the home of our good friends Alan and Sandy. Sandy and Alan host classical concerts in their home in Chimacum, WA. With Alan on violin and Sandy on piano, they offer amazing concerts specializing in Romantic and early twentieth-century works. For information about upcoming concerts visit them at www.rawsonduo.com.  So, whenever we have the time, we attend our friend’s concerts in Chimacum. The music is always wonderful, but there’s another reason we try and visit our friends as much as possible. Along with being a fabulous musician, Sandy is a trained chef. So not only do we have the pleasure of listening to our friends perform, we get to eat the nibbles that Sandy prepares for after the concert. Then, to really seal the deal, we stay and have dinner and hopefully help decompress the worn out performers. (Wine is usually a big part of the decompression process!)

So one of the evenings after everyone else had left, Sandy served us an amazing veggie lasagna. (I would have prepared her recipe for the concert, but it has a tomato base.) Her veggie lasagna was just so wonderful, and after much praise, she shared with me the secret of great veggie lasagna. “It’s all about the veggies!” Such a simple concept, but it really started me thinking not only about veggie lasagna, but every dish that I prepare. So, while I was concocting this recipe for “white” lasagna, I took Sandy’s words to heart. I tried to make sure that every ingredient in the béchamel sauce had but one mission to perform. And that was to compliment the wonderful flavor of the roasted vegetables.

So dear friends, I hope you enjoy the recipe. And since I know that many of you would also like to have Sandy’s Veggie Lasagna recipe, I will be sharing her recipe, along with my Lasagna Bolognese recipe with you in the near future.

  • 1 medium eggplant, partially peeled, sliced and cut into 1-inch cubes
  • 1 red onion, coarsely chopped
  • 2 small zucchini, cut lengthwise and then into 1/3-inch half moons
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 10-12 crimini or button mushrooms, sliced
  • ¼ c. extra virgin olive oil
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 6 T. butter
  • 2 garlic cloves, finely minced
  • ½ c. flour
  • 6 c. milk (whole milk is best)
  • 1/8 tsp. freshly grated or ground nutmeg
  • ¼ tsp. kosher salt
  • ¼ tsp. white pepper or black pepper to taste (white pepper actually has a sharper flavor than black)
  • 2 c. loosely packed fresh baby spinach chiffonade* (see below to learn how to chiffonade)
  • ½ c. fresh basil chiffonade*
  • 1 lb. lasagna noodles** (I like Culinary Circle Authentic Bronze-cut Lasagna noodles)
  • 2 c. grated Pecorino Romano cheese, divided
  • 1½ c. grated mozzarella cheese
  • ½ c. grated Parmesan cheese

Place the eggplant, onion, zucchini, red pepper, yellow pepper, and mushrooms on a large low sided baking sheet.  Drizzle with olive oil. Sprinkle lightly with salt and pepper. Using your hands, toss the vegetables together until they are evenly coated with the oil and seasonings. (The picture shows veggies for a double recipe.)

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Place in a pre-heated 400 degree oven for 20 minutes or until the vegetables are tender and browned. (Turn a couple of times during the baking process to ensure even browning.)  Remove from oven. Set aside.

Meanwhile, melt the butter in a heavy saucepan over low heat. Add the garlic and cook for about 1 minute of until the garlic gives off its aroma. Whisk in the flour and cook for a couple of minutes or until the roux starts to turn a delicate golden brown. Slowly whisk in the milk and bring to a slow boil, stirring the entire time. Boil for one minute as the sauce continues to thicken. Remove from heat and whisk in the nutmeg, salt, and pepper. Set aside. (Reserve 1 cup of the béchamel sauce. This will be spread on the lasagna half way through the baking process.)

Before cooking the noodles, have all the other ingredients prepped and ready to go. Cook the noodles in boiling salted water until al dente (firm to the bite). Remove pan from heat. Don’t drain. Leave the noodles in the water as you assemble the lasagna. (But don’t dilly daddle during the lasagna assembly process or your noodles will quickly take on the proportion of a football field!)

To assemble:  Spread ½ cup béchamel sauce in a buttered 10×16-inch baking pan.  Arrange 1/3rd of the lasagna noodles over the sauce. Spread half of the roasted vegetable over the noodles, followed by half of both the spinach and the basil. Top the basil with ¾ cup of the Pecorino and ¾ cup of the mozzarella cheeses, then half of the béchamel sauce. Repeat, beginning with another third of the noodles, roasted veggies, spinach and basil, ¾ cup of Romano and ¾ cup mozzarella, and the remaining béchamel sauce. Layer on the remaining noodles. Carefully cover the pan with foil that has been sprayed with non-stick cooking spray and bake in a pre-heated 375 degree oven for 35-40 minutes. Remove the foil; spread the reserved 1 cup béchamel over the top and sprinkle with the remaining ½ cup Romano and ½ cup Parmesan cheeses. Bake uncovered for an additional 15-20 minutes or until the lasagna is bubbly and lightly browned on top.  Allow to cool for about 15 minutes before serving.

*Chiffonade (pronounced “shif-oh-nod”) is a knife technique used for cutting herbs and leaf vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, stack the basil leaves and roll them into a tube. Then carefully cut across the ends of the tube with your knife to produce fine strips.

**Hint: when deciding how many noodles to cook, spread the bottom of your pan with a single layer of uncooked noodles. Triple that number and you have just the right amount. (Seems too easy, doesn’t it?)

 

FRIED MARINATED TOFU WITH GREEN ONIONS AND SESAME SEEDS

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So I know what you are thinking. Where in the world has Patti been that she hasn’t written a post in almost a month? First of all – sorry about that, but Mr. C. and I have been on the road with our ginormous 19 foot trailer taking in the sites and visiting family from here to Colorado and back. Touring with a trailer is a lovely way to experience our country and believe me, our country is worth seeing. For example, staying in a fairly primitive campground at the Black Canyon of the Gunnison National Park in Colorado, with snow still on the ground and deer grazing around the trailer is a fantastic experience. Never heard of the Black Canyon of the Gunnison National Park? Well neither had we until I discovered it on line while I was planning our itinerary. Now I can hardly wait to return. Just for grins, visit the park’s website at www.nps.gov/blca/index.htm. I’m sure you will instantly become as fascinated with this amazing and little known area of Colorado as we were.

And speaking of amazing areas that are not as well known as say Yellowstone and coincidentally not as far away, Steens Mountain and the Malheur National Wildlife Refuge in SE Oregon are tops on our list of places to be visited with regularity. But enough with the travel guide prose. Let’s get on with the dish of the day.

This marinated tofu dish is absolutely delicious and ever so “in”. With all the press about eating organic, sustainable, local, slow, vegan, vegetarian, etc. etc., this dish comes as close to “realistic” healthy food as I can muster. And I do try to cook healthy, really I do. So give this fried tofu recipe a try. Mr. C tells me for him this tofu dish is analogous with “crack” (crack-cocaine), not that he has ever tried crack you understand, but you get the gist. He LOVES it.

  • ¼ c. soy sauce
  • ¼ c. rice wine vinegar
  • 1 T. chili-garlic sauce or Sambal Oelek and 1 small clove finely minced garlic
  • 1 tsp. sesame oil
  • pinch kosher salt
  • 1 lb. firm tofu
  • 3 T. corn or peanut oil
  • ¼ c. cornstarch or more + 1 tsp., divided
  • ¼ c. thinly sliced green onions
  • 1 tsp. sesame seeds

Combine the soy sauce, vinegar, chili-garlic sauce, sesame oil, and salt in a small container. Remove the tofu from the container and press gently between several sheets of paper towel to remove some of the liquid. Cut into 12 same size pieces and add to the marinade. Let tofu marinate for about 2 hours. When ready to fry add oil to medium sized frying pan and hot over medium high heat. When oil is hot, take each piece of tofu out of the marinade (reserving marinade), blot on a paper towel, dip in the ¼ cup cornstarch (or more as needed) and place in hot oil.  Fry the pieces until they are crispy brown on both sides.

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Meanwhile pour the remaining marinade and 1 teaspoon of cornstarch into a small pan. Whisking the entire time, bring the mixture to a boil and stir until thickened. Remove from heat.

When tofu is crisp and golden brown, remove to a serving plate. Pour sauce over the tofu and sprinkle with green onions and sesame seeds. Serve immediately.

Please note: Play around with the sauce. If you are a ginger lover, add some ginger. I know I am going to the next time I make this dish.

 

BROCCOLI CHEDDAR CHEESE SOUP

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OK, I know summer is just right around the corner. So why, I can hear you asking, are you giving us a recipe for soup? Well, the answer is very simple. I was really busy the other day, and I knew I was not going to have time to prepare an elaborate dinner. I remembered that I had a container of this soup in the freezer. So I took it out of the freezer about mid day and let it defrost on my counter. Then when it came time to eat, I slowly re-heated the soup on top of the stove (and yes, I did use a pan) and served the soup with some left over oyster crackers that had been patiently waiting for me to re-discover them in the pantry.

Well the re-heated soup was just so delicious, especially with the oyster crackers, that I felt duty bound to share this recipe with you as quickly as possible.

Usually I serve this soup with homemade croutons, recipe below, but since I was short on time as well as homemade croutons, the oyster crackers were brought in as pinch hitters. (Or more correctly spelled “pitch” hitters when it refers to baseball!) And yes, it’s baseball season again!!!

So, regardless of what time of year you choose to serve this easy to prepare soup, your family and friends are going to love it. Even your veggie-phobic children might forgive you the “green stuff” in the soup if you let them sprinkle on their own oyster crackers.

And for all of you, who are Mariner lovers, sorry about the baseball season “again” jab. But I’m afraid I am stuck in the 50s and 60s when it comes to enjoying baseball. Sick’s Stadium on Rainier Avenue; the sun is shining warm on my face, I’ve got a big old hot dog in my little hands, and I’m sitting next to my dad and little brothers. I can actually see the faces of the players up close and personal without the aid of huge screens judiciously placed around the field. Those were the days! Go Rainiers!

And “go” Broccoli Cheddar Cheese soup. It’s fast and easy to prepare and tastes like a million dollars. Yeah team!

  • 3 c. chopped broccoli
  • 3/4 c. unsalted butter
  • 3/4 c. chopped onion
  • 3/4 c. flour
  • 3 c. chicken stock or vegetable stock
  • 4 c. milk
  • 3 c. grated sharp cheddar cheese
  • kosher salt
  • freshly ground black pepper
  • pinch nutmeg

Steam chopped broccoli until crisp tender. Set aside. Melt butter in heavy medium sized sauce pan. Add onion and sauté until onion just begins to show a little brown around the edges. Add flour and cook until mixture turns the color of coffee with cream, stirring continuously. Slowly whisk in chicken broth and milk. Cook until mixture boils and thickens. (If too thick, add a little more milk.) Add broccoli. When heated through, remove from heat and stir in grated cheese. Add salt if necessary, fresh ground pepper, and nutmeg. Serve with Garlic Croutons or oyster crackers.

Garlic Croutons:

  • 1 T. butter or olive oil (or combination)
  • 2 c. cubed crusty, chewy bread
  • granulated garlic

Melt butter in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upwards of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are dry, a nice golden brown and crunchy, lightly sprinkle with granulated garlic. Remove from heat, cool, and store in an airtight container. Use on soups or salads.

Note: And yes, there is a huge difference between store-bought croutons and crusty baguette bread cubes toasted at home. Home prepared croutons are ever so much tastier, with half the salt and none of those unpronounceable ingredients that we are told might lead to all kinds of unspeakable health issues latter in life. (If we even live long enough to have a later life that is!)

 

 

 

SPLIT EMMER FARRO AND WILD RICE WITH MUSHROOMS AND PECANS

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As Mr. C. is fond of saying – “hail, oh mighty pharaoh (or as we like to spell it) farro”! And why you might ask? Well – because farro (an ancient strain of hard wheat) is said to have been found in Egyptian tombs. (Sounds like a pharaoh to me!) But enough frivolity!

Emmer (farro) has been cultivated in the Fertile Crescent (the region in the Middle East which curves like a quarter-moon shape, from the Persian Gulf, through modern-day southern Iraq, Syria, Lebanon, Jordan, Israel, and northern Egypt) and in Italy for over 10,000 years. Farro, which is just the Italian name for emmer wheat, has a delicate roasted nutty flavor and a distinctive chewy texture. It has a higher fiber and protein content than common wheat, is rich in magnesium, niacin, zinc, and B vitamins, and holds the distinct honor of containing the lowest glycemic index of all cereal grains. In addition, emmer farro just happens to be delicious. Ta-da!

So last time we were visiting Rick and Katie (Katie is Mr. Cs sister) in Winthrop, Washington, Katie served a side dish made with Bluebird Grain Farms Emmer Farro. We both absolutely loved the dish. So much so, that I had to go out the next day and buy a couple of packages to bring home with us. For information about retail locations in your area, visit www.bluebirdgrainfarms.com

So if you want to add some variety and nutrition to your side dishes, give emmer farro a try. And this recipe, which is my take on the recipe provided on the Potlatch Pilaf package is just amazingly delightful.

  • 2 T. extra virgin olive oil
  • 1 c. chopped yellow onion (I like Copra yellow onions the best)
  • 10 large mushrooms, sliced
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. herbes de Provence (try to use one without lavender)
  • 1 c. Potlach Pilaf* – from Bluebird Grain Farms in Winthrop, Washington – for more information on this wonderful product go to their website noted above
  • ¼ c. dry sherry
  • 2 c. vegetable broth (I use 2 cups water and 2 teaspoons Better Than Bouillon Vegetable Base)
  • 1/3 c. chopped toasted pecans, opt.

*or you can use ¾ cup split farro and ¼ cup wild rice

Heat the olive oil in a medium covered saucepan over medium heat. Add the onion and cook for about 3 minutes. Add the mushrooms and cook for another couple of minutes. Stir in the salt, pepper, herbes de Provence, and emmer and wild rice blend. Cook, stirring frequently for 3 minutes. Add the sherry and stir until all of the liquid is absorbed. Add the vegetable broth, bring to a boil, reduce heat to low, cover, and cook for 45 minutes, stirring periodically. Remove cover and stir in pecans. Adjust seasoning. Let stand for 10 minutes before serving.