August 9, 2012
2 Yukon Gold potatoes, scrubbed and sliced thin
1 turnip, peeled and sliced thin
1 rutabaga, peeled and sliced thin
1 parsnip, peeled and sliced thin
1 celery root, peeled and sliced thin
2 Tbsp butter
2 garlic cloves, minced
1 1/4 cups chicken or vegetable broth
1 cup heavy cream
1 Tbsp chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
salt and black pepper to taste
1/4 cup finely grated Parmigiano-Reggiano cheese, divided
Preheat the oven to 375 degrees. Coat a 9×13 inch baking dish with olive oil or cooking spray.
Get out a large pot, fill with water and add salt, and bring water to a boil. Add the vegetables and cook uncovered for 3 minutes (you’re just blanching the veggies, not cooking them.)
Prepare large ice bath in sink.
Dump veggies into a large colander or strainer, then immediately immerse the strainer of veggies into the ice bath for several minutes until veggies are cold – this stops the veggies from cooking further after being drained.
Remove the strainer of veggies from ice bath and drain well.
In a large skillet over medium-low heat, add the butter and garlic and cook for about 1 to 2 minutes or until garlic gets fragrant.
Add the broth, heavy cream, thyme, nutmeg, and cayenne pepper, stir and continue cooking until mixture begins to simmer and thicken, about 5 minutes.
Spread vegetables evenly in the prepared baking dish.
Pour creamy mixture from skillet evenly over vegetables and sprinkle half of the grated Parmigiano-Reggiano cheese over the top.
Cover the baking dish with aluminum foil, put dish on top of a baking sheet to catch any spills, and bake in the preheated oven for 40 to 45 minutes.
Pull the rack forward from the oven, uncover the casserole and top with remaining Parmigiano-Reggiano cheese.
Slide oven rack back into the oven and bake uncovered until top and edges of casserole are browned and bubbly hot, about another 30 to 35 minutes.
Remove casserole from oven and allow to rest about 10 minutes before serving.
Serve warm as a side dish or vegetarian main dish.
Will serve about 6 to 8.
June 7, 2012
1 (14 oz) package extra firm tofu, sliced in 1/4 inch thick pieces
1/4 cup soy sauce
1 tsp freshly grated ginger root
1/4 cup honey
2 mandarin oranges, peeled, seeded, and in segments
1 Tbsp olive oil
2 cups broccoli florets
2/3 cup water chestnuts, sliced
1 garlic clove, minced
cooked rice for serving
Preheat oven to 400 degrees.
In a bowl, whisk together the soy sauce, ginger, and honey.
Arrange tofu in a baking dish, then spoon sauce over and arrange mandarin orange segments over slices.
Bake for 20 to 25 minutes or until tofu is light brown.
Meanwhile, heat oil in skillet over medium heat, then add broccoli and water chestnuts.
Cook until broccoli is softened, about 5 minutes.
Add garlic and cook 1 minute more, stirring constantly.
Serve over rice for a complete meal.
June 7, 2012
1 cup dry bulgur wheat
2 cups water
1/4 tsp cumin seeds
1 Tbsp light vegetable oil
1/2 onion, cut into thin slices
2 garlic cloves, minced
1/2 package firm tofu (16 ounces), drained well and cut into 1 inch squares
1 green bell pepper, cut into thin strips
4 kumquats, sliced thin
1/4 cup fresh basil leaves, chopped
1 lemon, juiced
salt and pepper to taste
Prepare bulgar wheat; fill a medium saucepan with the bulgur wheat and water, stir and bring to a boil, then reduce heat to low, cover saucepan, and simmer slowly for 15 minutes. Remove saucepan from heat and fluff with a fork; set aside and keep warm.
In a large heavy skillet, put the cumin seeds over medium heat, and toast seeds for about 1 or 2 minutes until seeds become slightly golden and fragrant.
Pour the oil into the skillet with the cumin seeds, then add the onion and cook until they just begin to get translucent, about 2 to 3 minutes, then add the garlic and cook 30 seconds longer.
Stir in the cut up tofu and cook, stirring, until lightly browned.
Add to the skillet the green bell pepper, cooking and stirring until tender; remove skillet from heat.
Add the kumquat slices and basil, then season with salt and pepper to taste, and pour the lemon juice over, tossing everything together gently to combine well.
Serve over cooked bulgur wheat.
Will serve 4.