Sunday, September 6, 2009

Fridge Cleanout in a Pot

Am not always the best at figuring out how much of each thing I'll need when cooking, especially when cooking for other people. My fridge contained some leftover cooked rice and some broiled tofu. So when a friend suggested this arrangement, it sounded about right to me.

Local Ingredients:
Fresh Tofu Inc Tofu (marinated and baked at 400* until tough)
Tomato Juice from Rineer Family Farm tomatoes (leftover from canning whole tomatoes)
to make: peel tomatoes, cut in half and crush over strainer to remove seeds
Corn from Rineer Family Farms
Hot Peppers from Dog in the Sun (Pheasant Hill Farm)
Green Beans from Crawford Organics
Carrots from Fitler Square Farmer's Market
Shallots from Fitler Square Farmer's Market

Mince shallots or onions and hot pepper and saute in oil for a few minutes. Remove corn kernels from cob, cut green beans into inch pieces and dice carrots. Add corn, green beans, carrots, leftover rice, and tofu (diced) to the shallot mixture and cover with tomato juice. Simmer mixture 10-15 minutes with lid on to cook beans and carrots and then remove lid to let liquid evaporate. When the mixture resembles risotto and the veggies are crisp-tender, it's ready to go. Can substitute any vegetable or leftovers for the beans and carrots, but the corn is a must. Salt and pepper to taste.

Since you need a lot of tomato juice to really make this mixture taste great, plan to make it after canning tomatoes or any other large tomato project.

Saturday, August 29, 2009

Couscous Salad

I had to walk away from this salad to wait for my BBQ tempeh to finish cooking. Irresistible! Great way to showcase excellent August ingredients.

Local Ingredients:
Cucumber from Rineer Family Farm
Red Pepper from Northern Libs Farmer's Market (don't know what farmer)
Grape tomatoes from Lady Moon Farms
Carrots from Fitler Square Farmer's Market
Dried Cherries from Fitler Square Farmer's Market
Hadden House Pickled Hot and Sweet Peppers (or can your own)

Chop cucumber and red pepper into dice. Use peeler to create thin strips of carrot. Finely dice hot peppers and onions. Slice tomatoes (or halve if very small). Optional: dice green or kalamata olives and any other ingredient you like.

Heat 2 1/2 C water, 1 T salt and 4 T oil in a saucepan until boiling. Finely chop dried cherries (or cranberries, raisins, etc) and place in large bowl with 2 C couscous. Pour boiling water over couscous, stir, cover bowl tightly and let sit for 10 minutes.

Stir in veggies with about 1 T of good quality red wine vinegar and some black pepper. Serve immediately or place in refrigerator for flavors to blend together overnight.

Thursday, January 1, 2009

Pumpkin Fettuccine Alfredo

Making pasta is a ton of fun, though a pasta maker is highly recommended to get the pasta thin enough. Not sure where the pumpkin was from because it served as a centerpiece for several months before being chopped up, roasted, and pureed. Local dairy products are offered at The Almanac, Sue's, Fair Food Farmstand and at several farmer's markets. WARNING: does not really taste like pumpkin, but the pumpkin stands in for egg to make the pasta itself vegan.

Mix 4 cups flour with 1 t salt. Make a well in the center and add 1 C pumpkin puree. Mix to a rough dough (add water as necessary).

Knead dough for 5 minutes by hand. If dough cracks, wet hand to keep it pliable. Let rest 20 minutes and then roll out with pin, put through pasta roller.

1/2 C butter
8 oz cream cheese
Mix until smooth and add:
2 C milk
1 T flour

Heat a large pot with water and add salt. Add fresh pasta and cook until ready (3-4 minutes). Drain.

Add 1/2 C parmesan cheese and dash black pepper to cream mixture. Stir and add in cooked pasta.

Recipe could be halved easily.