Thursday, February 13, 2020

Winter Squash and Wild Mushroom Curry

Easy

Credit New York Times

Winter Squash and Wild Mushroom Curry

David Tanis

Yield 4 to 6 servings
Time 30 minutes

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It’s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Indian, Curries, Black Mustard Seed, Butternut Squash, Coconut Milk, Curry Leaves, Mushroom, Shallot, Dinner, Easy, Lunch, Quick, Main Course, Fall, Winter, Vegan, Vegetarian

1,082 ratings

Ingredients

3 tablespoons vegetable oil
10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces
Kosher salt and black pepper
1 or 2 small green chiles, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
Handful of fresh or frozen curry leaves (optional)
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of ground cayenne
½ teaspoon ground turmeric
1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
¾ cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish

Nutritional Information

Preparation

In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

One-Pot Spaghetti With Cherry Tomatoes and Kale

Easy

Credit New York Times

One-Pot Spaghetti With Cherry Tomatoes and Kale

Tejal Rao

Yield 4 servings
Time 20 minutes

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One-Pot Spaghetti With Cherry Tomatoes and Kale

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.

Pastas, Cherry Tomato, Kale, Spaghetti, Spinach, Easy, Quick, Weekday, Weeknight, Main Course

2,197 ratings

Ingredients

1 pound spaghetti
1 pound cherry tomatoes, halved (about 2 pints)
2 lemons, zested
¼ cup plus 3 tablespoons olive oil
2 teaspoons kosher salt, plus more to taste
1 bunch kale or spinach, leaves only, washed and chopped
Black pepper
Parmesan, for serving

Nutritional Information

Preparation

Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

Cooking Notes

Lotti2 years ago

Yuck! Easier and much fresher tasting: Cook spaghetti in traditional way in one pot of water. Briefly heat tomatoes and lemon zest in oil in another pot and add spinach. Add cooked spaghetti and add salt and pepper and cheese.

541 This is helpful

Deb2 years ago

I like very spicy food, so mine has a lot of garlic, red chili pepper flakes, etc. The first time I made this was for a Vegan friend who was visiting. In place of Parmesan, I placed dry roasted almonds--unsalted--in my food processor and pulsed until they were the texture of fine meal. I stirred this into my finished dish and everybody thought it was cheese. It added protein to the dish and I omitted the one thing that made it non-Vegan--the Parmesan.

200 This is helpful

Marc2 years ago

Not to be too nitpicky about it or anything but isn't that, like, two pots? :-)

188 This is helpful

REINVENTING THE WHEEL?2 years ago

I think this is a fine recipe, that may be supplemented with just about any green such as arugula, swiss chard, etc. I think the normal way to cook pasta is the way to go here. I have found it is easier to add the ingredients after the pasta has been cooked "very" al dente to get the best flavor and consistency. This is an old and simple technique, which has worked in this and in many recipes.

143 This is helpful

Slow-Roasted Citrus Salmon With Herb Salad

Credit New York Times

Slow-Roasted Citrus Salmon With Herb Salad

Alison Roman

Yield 4 to 6 servings
Time 35 minutes

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Slow-Roasted Citrus Salmon With Herb Salad

Romulo Yanes for The New York Times

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where “looks impressive” and “not a ton of work” overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Seafood, Salmon, Weekday, Weeknight, Main Course

2,192 ratings

Ingredients

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
Kosher salt and black pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 ½ cups olive oil
2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
Flaky sea salt, for serving

Nutritional Information

Preparation

Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Baked Barley Risotto

Credit the New York Times

Baked Barley Risotto With Mushrooms and Carrots

Kay Chun

Yield 4 servings
Time 45 minutes

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Baked Barley Risotto With Mushrooms and Carrots

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.

Grains And Rice, Vegetables, Cremini, Mushroom, Parmesan, Pearl Barley, Risotto, Shiitake, Dinner, Main Course, Side Dish

622 ratings

Ingredients

3 tablespoons extra-virgin olive oil
½ small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
Kosher salt and black pepper
10 ounces pearl barley (about 1 1/2 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
¼ cup chopped chives

Nutritional Information

Preparation

Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Cooking Notes

Lloyd11 months ago

I did a leek and a half instead of the onion, a bag of mushroom medley from Trader Joes, added some fresh thyme, red pepper flakes and a dash of smoked paprika to the mix; skipped the Parmesan and used nutritional yeast when I added the chicken broth (vs. water). Very good! Added some sautéed shrimp on top before serving.

28 This is helpful

Anne Clark11 months ago

This is a family favorite from years ago. So good with grilled chicken. Substitute 1 cup of water w 1 cup of white wine dresses it up.

27 This is helpful

RJW11 months ago

I prefer hulled barley to pearled barley for the extra fiber, but you have to cook it almost twice as long. I also used organic veg broth instead of water. Skipped the parmesan and butter - no need for animal fat in this delicious and healthy recipe. I used fresh oyster and shitake mushrooms.

20 This is helpful

Lloyd11 months ago

Also, add in half a cam of diced tomatoes when you pop into the oven, and when you serve, also garnish with lemon for a dash of acidity.

15 This is helpful

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Wednesday, January 29, 2020

Split Pea Lentil Soup

Split Pea Lentil Soup (Parve)

By Giora Shimoni

Updated 11/01/19

Total: 90 mins
Prep: 10 mins
Cook: 80 mins
Yield: 6 to 8 Cups (6 to 8 Servings)

40 ratings

3 Comments

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Nutritional Guidelines (per serving)
151	Calories
4g	Fat
24g	Carbs
6g	Protein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy to make and healthy soup is especially nice to serve for a fall or winter family or Shabbat dinner. Dunk fresh bread or challah into it.

Follow this simple, nourishing soup with a savory mushroom and onion omelet or a wrap sandwich. Carry the comfort food theme through dessert with these dairy-free oatmeal raisin cookies with chocolate and nuts.

2 tablespoons extra virgin olive oil
1 large onion (peeled, trimmed, and chopped)
3 cloves garlic (peeled and chopped)
3 bay leaves
3 celery stalks (trimmed and chopped)
3 carrots (peeled and chopped)
1 1/2 cups dried split peas (picked over and rinsed)
1/2 cup green or brown lentils (picked over and rinsed)
8 cups water
1 tablespoon chopped fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme

In a large stockpot, heat the oil over medium heat. Add the onion, garlic, bay leaf, celery, and carrots, and saute until the onions are soft and translucent about 6 to 8 minutes.
Add the split peas, lentils, and water. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 40 minutes.
Stir in the parsley, salt, pepper, basil, and thyme. Cover and simmer, stirring occasionally, for 20 to 40 minutes, until the peas are falling apart and the vegetables are soft enough to mash.
Remove the bay leaves. Using an immersion blender, puree the soup until smooth. Or let the soup cool a bit and pour it in batches into a stand blender and pureé.

Dairy-free Macaroons

Dairy-Free Coconut Macaroon Cookies

Written by

Ashley Adams

Updated 06/19/19

Dairy-free coconut macaroons — The Spruce / Claire Cohen

Total: 20 mins
Prep: 5 mins
Cook: 15 mins
Yield: 3 dozen cookies (serves 18)

Nutritional Guidelines (per serving)
151	Calories
7g	Fat
20g	Carbs
2g	Protein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Macaroons originated in Italy between the 1500s and 1700s. They have become popular around the world as cultures have adapted the original recipe. This dairy-free recipe is closer to the traditional coconut macaroons and may be new to many bakers' dessert repertoire. This simple recipe for dairy-free macaroons are coconut-based, although some macaroons use ground almonds instead. They are elegant and fun treats for cocktail hour or as a post-dinner sweet. They take less than 20 minutes to prepare and bake, from start to finish. Feel free to substitute the vanilla or almond extract with other flavorings of your choice; orange and lemon extracts yield good results, and during the holidays, peppermint macaroons are a festive idea for any family or company celebration.

Storing Macaroons

Dairy-free coconut macaroons will keep at room temperature in an airtight container for up to three days. But refrigerating them after they have been properly cooked for up to 24 hours will help the flavors meld and make them more firm for ease of serving. Be sure to let the macaroons cool before storing them. Metal containers will keep these macaroons crisper than plastic containers. If storing a large batch, layer macaroons between parchment paper.

Freezing and Refrigerating Macaroons

Pack the coconut macaroon dough very tightly to ensure a more tender cookie. The dough can be refrigerated for up to a week and frozen for up to six weeks in an air-tight plastic container or freezer bag. Thaw in the container for 15 minutes at room temperature. Pack dough in containers, or shape slice-and-bake dough into logs and wrap. To thaw, place in the refrigerator overnight before reheating.

5 cups coconut (finely-shredded, unsweetened)
1 1/2 cup sugar (granulated)
Pinch of salt
4 large egg whites (lightly beaten)
1 teaspoon pure vanilla extract (or almond extract)

Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.
In a large mixing bowl, mix together the coconut, sugar and salt. Add the egg whites and vanilla extract, mixing until well combined.
Using your hands, form the mixture into small 1 1/2 to 2 tablespoon mounds, transferring each to the prepared baking sheets as you work.
Bake until just the peaks of the cookies are light golden brown, about 12 to 15 minutes, turning the pan halfway through to ensure even baking. Allow the cookies to cool completely on a wire cooling rack. Serve at room temperature.

Wednesday, January 22, 2020

Kjötsúpa (Traditional Icelandic Lamb Soup)

Credit for this recipe goes to adamantkitchen.com

I fell in love with this soup during a trip to Iceland celebrating my father's 80th birthday. It was served everywhere - in Reykjavik, in convenience stores, and most memorably, at the waiting hut for a tour to go into a dormant volcano!

It's easy to make, though I find browning the meat is essential. And it's incredibly tasty, especially with fresh bread!

Yield: 4-6 Servings

Kjötsúpa (Traditional Icelandic Lamb Soup)

4.7 Stars (3 Reviews)

Icelandic lamb soup is simple fare, and the perfect comfort food for a cold night.

Ingredients

2 to 2 1/2 lbs (1 kg) Mutton or Lamb (Shoulder or Neck), bone-in, cut into rough pieces
1 large rutabaga (Swede), chopped
4 large carrots, chopped
6 waxy potatoes, chopped1 onion, chopped
Salt and Pepper to Taste

Instructions

Place meat in a large soup pot, such as a 6-quart dutch oven, and cover with cool water.
Slowly bring the meat and water to a boil and then reduce the heat to very low.
Simmer the meat for about an hour, until it’s very tender. Skim away any surface scum (if necessary).
Add the chopped vegetables and simmer until they’re tender, about 20 more minutes.
Serve Kjötsúpa hot.