Like a Tree, In a Good Way

I love this soup. I love it so much that even though it is a very hearty and wintery soup, I subjected my boys to it for "vegetarian Monday" this week.

Scott's comment: "It tastes like it is probably really good for me."

My response: "It is good for you. It tastes like eating a tree, doesn't it? But in a good way."

I don't think Scott knew what to say to that, but he finished his bowl. But if you like mushrooms and grain and the feeling of nutritional superiority that comes from eating kale, this soup is for you.

Mushroom Soup with Barley and Kale
Serves 6-8
Original recipe from the New York Times

1/2 ounce dried porcini mushrooms

2 cups boiling water

1 to 2 tablespoons extra virgin olive oil, as needed

1 large onion, chopped

1/2 pound cremini mushrooms, cleaned, trimmed and sliced thick

2 large garlic cloves, minced

Salt, preferably kosher salt, to taste

3/4 cup whole or pearl barley

2 quarts chicken stock, vegetable stock, or water

A bouquet garni made with a few sprigs each thyme and parsley, and a bay leaf and a Parmesan rind

8 to 10 ounces dark green kale, stemmed 

Black pepper to taste

Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on two cups boiling water. Let sit for 30 minutes. Set a strainer over a bowl, and line it with cheesecloth. Lift the mushrooms from the water and squeeze over the strainer, then rinse. Squeeze out the water and set aside. Strain the soaking water through the cheesecloth-lined strainer. Add water as necessary to make two cups. Set aside.

Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until just about tender, about five minutes, and add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes, and add the garlic and 1/2 teaspoon of salt. Continue to cook for about five minutes, until the mixture is juicy and fragrant.

Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the stock or water. Salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes. Meanwhile, stack the kale leaves in bunches and cut crosswise into slivers. Simmer the bouquet garni during the 45 minute simmering, then pull it out when the soup is done.

Add the kale to the simmering soup, and continue to simmer for another 15 to 20 minutes. The barley should be tender and the broth aromatic. The kale should be very tender. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

If there are any leftovers, the barley will swell and absorb liquid, so you will have to add more when you reheat it. I ate two bowls for lunch the next day, and discovered that aged gouda grated over the top elevated it to a whole new level of yum.

Vegetarian Monday: Squash Quesadillas

Sounds weird. Is so good. Trust me on this one!

Butternut Squash and Provolone Quesadilla

1 medium to large butternut

½ pound sliced provolone, from the deli

4-6 flour tortillas

olive oil or butter

About a cup of sour cream, Greek yogurt, or a mixture

4-5 chipotle peppers in adobo sauce

Diced tomato

Diced red onion

Roast the butternut squash at 400 degrees until soft and spreadable (an hour for a big squash). Scoop out squash. Chop the peppers with just the adobo sauce that's clinging to them and mix with the sour cream or yogurt. This will make a very spicy sauce, but the sweetness of the squash mellows it considerably.

Brush one side of tortillas with oil or butter and put greased side down on griddle. Spread with a layer of squash and cover with provolone slices. For a large tortilla, I use about 5 slices, overlapping to cover the whole area. Top with another tortilla. Heat, flipping, until hot through and crispy outside.

Serve with chipotle sauce and diced tomatoes and red onions.

This will make at least two big quesadillas that you can cut up as an appetizer or serve bigger pieces as a meal.

Why We Are Not Vegetarians: Papparadelle with Beef and Mushroom Ragu

It's been a long time! And even though this recipe is decidedly un-vegetarian it is so delicious I wanted to share it.

I made this for my boys for our annual Valentine's Day dinner at home. Given the torture . . .er . . .experience I had just put them through it seemed like a loving gift to them. I didn't expect to love it so much myself. Scott and I were pretty close to speechless over its deliciousness. (And as an added bonus I bought myself a dutch oven to make it in-one of my better Valentine's Day gifts.)

Pappardelle with Beef and Mushroom Ragu
From Real Simple magazine
Serves 4

1 pound beef chuck, cut into 1-inch pieces

kosher salt and black pepper

1 large onion, chopped

2 carrots, chopped

4 garlic cloves, smashed

1 teaspoon chopped fresh rosemary

1 tablespoon tomato paste

2 cups low-sodium chicken broth

1 15-ounce can crushed tomatoes

1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced

12 ounces pappardelle or fettuccine

1/2 cup grated Parmesan (2 ounces), plus more for serving

Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.

Heat the remaining tablespoon of oil in the Dutch oven over medium-high heat. Add the onion, carrots, garlic, rosemary, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more. Add the beef and chicken broth and tomatoes. Simmer, covered, stirring occasionally, until the beef is fork-tender, 60 to 75 minutes.

Add the mushrooms to the saucepan and cook, covered, stirring occasionally, until tender, 10 to 12 minutes more. If the sauce is too thin, simmer, uncovered, until thickened to the desired consistency.

Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragù and Parmesan and toss. Serve with additional Parmesan.

Day 29: Last Day!

Just a cute picture of my boys.

 January is over and our experiment complete. 

We tried 20 brand-new recipes and found some new favorites in our old meal repertoire. Owen tasted with the fearlessness needed to become a true foodie; he'll be a great diner and cook someday. Scott was an enthusiastic supporter (with the exception of the veggie-tofu sausage) and rallied the boys when needed. Noah . . .well, Noah ate a lot of fruit.

We all ate a lot of plants. Each week I was surprised at the amount of produce in our cart, and by how quickly it was gone. If our family of four consistently ate a full five servings of fruits and vegetables every day we'd need even more. It does illuminate some of the national challenges with nutrition. I have the time, access, and money to keep my refrigerator full of fresh produce, even in January in Minnesota. Many people do not.

I polled Scott and the boys for their observations and favorites.

What do vegetarians eat at the game? Nachos!

Scott: "I learned that there are things that are vegetarian that are good too." (Me: "That's a surprise?") Scott: "I guess I always thought dinner had meat in it."

Owen: "Even though I love meat, there's not meat in every meal, even it if it is not vegetarian month. But as you can see from the list, Huevos Rancheros was the best thing yet. And that's one of my favorite meals. Even without meat. Surprising, huh?"

Noah, when asked what was his favorite part of vegetarian month, replied: "a digger bed!" 

Scott's favorites were Spicy Peanut Noodles, Lentil Quiche, Kale Puttanesca, and Italian Vegetable Soup.

Owen's were Eggplant Marinara, Spicy Peanut Noodles, and Huevos Rancheros. Noah's was "digger bed!" (Favorite means just one thing to Noah: diggers.)

Owen learned he likes eggplant, kale, and tofu. Scott learned he likes lentils and eggplant. Noah likes mangoes, oranges, grapefruit, grapes, pineapple, chips, and Ranch.

I learned that vegetarian dishes can be hearty and filling, without meat or even without dairy. But during my one-week, almost-vegan experiment, I learned that I just need to have cheese.

I was not surprised that vegetarian cooking is fun and delicious. I enjoyed the challenge and the inspiration to try new things. I was also not really surprised that my family is most emphatically not interested in being vegetarians permanently. Tomorrow's dinner: chicken tacos. We will, however, have a vegetarian dinner at least once per week. After all, I control what they eat.

For our last hurrah (they don't yet know we're having squash and spinach lasagna on Friday), we tried another new and interesting recipe. I think it is good enough to pass along to you, but if I made it again I'd make some adjustments. It was good, but not quite perfect.

Sweet Potato Burritos
Makes 10 small burritos

1 1/2 tbsp. vegetable oil
1/2 onion, chopped
1 tsp. garlic puree or minced garlic
3 cups black beans, drained and rinsed
1 cup water
1 1/2 tbsp. chili powder
1 tsp. cumin
2 tsp. ground mustard
pinch cayenne pepper, or to taste
1 1/2 tbsp. soy sauce
2 cups cooked and mashed sweet potatoes
10 flour tortillas (taco size, not the big burrito size, unless you want fewer, bigger burritos)
6 oz. shredded cheddar
thinly sliced red onions, to taste
cilantro leaves, to taste
jarred sliced jalapenos, to taste

Preheat oven to 350. Heat oil in a medium skillet, and saute onion and garlic until soft. Add beans, water, spices, and soy sauce. Bring to a boil, then simmer until reduced somewhat and heated through. Mash beans to desired consistency.

On each tortilla, spread sweet potatoes and beans, top with red onions, jalapenos, cilantro, and cheese. Roll up and place on baking sheet. Bake for 12 minutes.

Suggested Adjustments: This is the recipe as I made it tonight, but if I make again, I would put less sweet potato and more beans in each burrito. I'd also add more jalapenos, or make the refried beans spicier. I might also add some fresh chopped tomatoes; I think it could use some acid.

I'm not a huge fan of the sweet-savory combo, so I when I make something like this (a similar and favorite recipe is Squash-Provolone Quesadillas), I usually make it very spicy.

We will try this again, because it is interesting and nutritious, and I think with a few tweaks could be really good.

Day 28: Almost Over

Today is January 30 and there's just one day left of our vegetarian experiment. Even though I didn't start until January 4, we're ending tomorrow because I don't think Owen could stand to wait for his bacon. (Speaking of bacon, check out this funny article about why bacon is a "gateway meat" for vegetarians!)

I've proposed that from now on we have one day of the week designated vegetarian; my boys (big and small) have grudgingly agreed. Owen chose Monday, reasoning that Monday is a pretty bad day anyway. Sheesh - what drama!

Tonight we had stuffed shells, a recipe provided by my friend Heidi. I made a few adjustments, based on ingredients I wanted to use up before it was too late (lots of arugula).

The shells had great flavor and were light-tasting, which I think is rare for pasta-stuffed-with-cheese recipes. Thank you for the yummy recipe Heidi!

Tofu & Cheese Stuffed Shells
Serves 4

12 jumbo pasta shells

¼ c. shredded carrot

1-2 green onions, chopped fine

4 cups loosely packed arugula*

1 tsp. olive oil

1 tsp. garlic puree

8 ounces firm tofu, drained

½ cup ricotta cheese

1 c. shredded mozzarella cheese

1 egg white

¼ tsp. salt

¼ tsp. pepper

Heidi's Sauce (I used leftover eggplant marinara sauce I had frozen from day 16's recipe)

16 oz. can tomatoes, cut up

1/3 c. tomato paste

1 tsp. dried basil, crushed

1 tsp. dried oregano, crushed

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. fennel seed, crushed (optional)

Grated parmesan cheese (optional)

Cook pasta shells according to package directions; drain. Rinse with cold water. Drain and set aside.  

For filling: Heat olive oil in a saute pan over medium heat, add garlic and cook for 1 minute. Add arugula nd cook, stirring often, until wilted. Scrape onto a cutting board and chop fine. In a medium mixing bowl mash tofu with a fork. Stir in carrots, onion, wilted arugula, ricotta cheese, ¾ c. mozzarella cheese, egg white, salt, and pepper. Set aside.

For sauce: In a medium saucepan combine undrained tomatoes, tomato paste, basil, oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to a boil; reduce heat. Simmer uncovered for 10 minutes.

Stuff each cooked pasta shell with bout 1 rounded tablespoon of the filling. Place shells in an ungreased 2-quart square baking dish. Pour sauce over shells and sprinkle with remaining mozzarella cheese. Cover and bake in a 350˚ oven about 25 minutes or until heated through. Sprinkle with parmesan cheese prior to serving, if desired. 

* I think any dark, bitter, or spicy greens would be good - kale, spinach, mustard greens, etc.

Day 27: Apres-Ski Spicy Noodles

It's a warm day here in St. Paul - at least 20 degrees - so we all ventured out to Como Park for Owen's skiing lesson. Owen is doing a great job on skis, and Noah wanted some action too. We rented the tiniest skis imaginable and Scott got a workout carrying him up a little hill over and over. (My fingers got cold taking photos and video. A fair trade, right?) Noah's not afraid of anything - he wanted to go higher, faster, and by himself!

At home, we warmed up and refueled with Spicy Peanut Sesame Noodles. Scott loved it, though he wouldn't agree when I said "see, isn't this so much BETTER without chicken?" and Owen ate 5-6 bites before deciding it was too spicy (and it was pretty spicy). Noah ate cucumbers.

Spicy Peanut Sesame Noodles
Adapted from the Joy of Cooking
Serves 4-6

2 cups peanut butter (creamy, chunky, your choice)
1/4 cup soy sauce
1/2 cup rice vinegar
2 tbsp. garlic puree or equivalent roughly chopped fresh garlic
3 serrano peppers, cut into pieces (more or less to your spice preference)
3 tbsp. sugar
2 tsp. salt
1/2 cup plus 2 tsp. toasted sesame oil (divided)
2 tbsp. chili oil
1 cup brewed black tea
1 lb. lo mein or spaghetti noodles
1 cucumber, peeled, seeded, and cut into thin strips
Chopped cilantro

Start the pasta water. Blend peanut butter, rice vinegar, soy sauce, garlic, peppers, sugar, and salt in a food processor. Scrape into a bowl and stir in 1/2 cup sesame oil, chili oil, and tea. Drain pasta, toss with 2 tsp. oil, and place in a large, shallow pasta bowl. Top with sauce and toss. Garnish with cucumber and cilantro.

If you want to add chicken, add cooked, shredded chicken to the pasta and sauce and toss.

Day 23: Party Like a Vegetarian

My friend Breanne's baby shower was this afternoon at our house, and in honor of the vegetarian parents-to-be (and propitiously for my project) the menu was entirely vegetarian. It was a very fun event, the mom-to-be glowingly beautiful, and the food delicious!

Here are the recipes for your next party (or just for you).

Orange-Shallot Salad
Rosemary Roasted Olives
Marinated Mushrooms
Feta-Stuffed Peppers
Mango-Pineapple Chutney
Lentil Quiche
Best Mac & Cheese

I had a lot of fun planning and hosting with Allie and Kelly - thank you! Congratulations and good luck Breanne and Adam!

Day 22: What's Not to Love?

I've never met an egg noodle I didn't like. Consequently, stroganoff in all forms is a favorite of mine. Egg noodles covered with a sour cream-based sauce? That's always a good idea.

This recipe proves that eating vegetarian is neither automatically healthy nor low-fat, but who cares? It's decadent, toothsome, and delicious. Perfect for a busy day and a cold winter night.

Portobello Stroganoff
Serves 4

4 tbsp. butter
1 large onion, diced
3/4 lb. portobellos, sliced
1 1/2 cups vegetable stock
1 tbsp. Worchestershire sauce
1 1/2 cups sour cream
3 tbsp. flour
1/4 cup fresh parsley, chopped

Melt butter in a large heavy skillet over medium heat. Add onion and cook until softened and translucent, then smile serenely at family members as they wander in saying "what smells good?" (Onions sauteing in butter is truly one of the better scents from the kitchen.)

Add mushrooms and cook until completely soft, nicely browned, and a little bit carmelized, with some crispy edges. The onions should be browned too, and some browned bits stuck to your pan is just what you want.

Remove onions and mushrooms to a plate (but don't scrape off the stuck-on ones), and add the stock to your pan to deglaze. Bring to a boil, scraping up the bottom of the pan and stirring. Add Worchestershire and continue to boil until liquid is reduced by a third.

While the stock is reducing, stir together sour cream and flour in a bowl. Remove pan from heat, put mushrooms and onions back in, then add the sour cream mixture and stir. Return to low heat and cook until sauce thickens slightly. Add parsley and season to taste with salt and pepper. (I added about 1/2 tsp. of salt and several grinds of pepper.)

I also added a few drops of Kitchen Bouquet at the end to try to trick the boys into thinking this was just as good as beef stroganoff. (In my opinion, better, but I'm in the minority around here.) The trick didn't work, but it did brown up my sauce nicely, which I think looks better. I served this with green beans tossed with arugula and olive oil.

Day 21: That's Not Pretty

 

Tofu Mush with Veggies. Help!

Last night I tried to stir-fry tofu with some pretty dismal - and very ugly - results! The flavors of this dish were great, but my execution, not so much.

Friends who know how to stir-fry tofu cubes to nice, browned, crispy outsides please post some advice or instructions. (I suspect I didn't buy the right kind of tofu, even if labeled "firm".)

I'd like to make this again, but no one's dinner plate should look like this!

Hot and Spicy Tofu
Serves 4

3 tablespoons peanut oil

1 pound firm tofu, cubed

1 red onion, sliced in half-moons

1 red bell pepper, sliced into thin strips

1 jalepeno, sliced into thin strips

3 cloves garlic, crushed, or 1 1/2 tsp garlic puree

1/3 cup hot water

3 tablespoons white vinegar

3 tablespoons soy sauce

1 tablespoon brown sugar

1 teaspoon cornstarch

1/2 teaspoon crushed red pepper flakes (or more to taste)

chopped cilantro, sliced green onions, crushed peanuts, and chili-garlic sauce for garnish, if desired

Heat the peanut oil and add tofu. Saute until browned on all sides. (This is what just didn't work for me - after 10 minutes in very hot oil, it was just the lightest tan, and when stirred, even super carefully, it all fell apart. By the time I added veggies and stirred out of necessity, it was just mush. Tasty mush, but mush.) Add onions, red pepper, jalepeno, and garlic and stir fry about 5 more minutes. In the meantime, whisk water, vinegar, soy sauce, brown sugar, cornstarch and red pepper flakes together. Add to stir-fry and heat to boiling. Reduce heat and simmer until thickened slightly, 2-3 minutes.

Serve over white or brown rice, barley, or quinoa. I added chili-garlic sauce to mine (because I had reduced the heat for Owen), and green onions. Scott and I decided that peanuts (for crunch) and cilantro would also be great complements.

If you try this and succeed, please tell me how!

Days 17-20: Back to School

Scott restarted his MBA this week, so his first day of school was this Wednesday. He has class two nights a week, so it is just me and the boys for dinner, which doesn't particularly inspire recipe ambition. We managed to stay vegetarians, though. Good thing for mac-and-cheese!

We also had a fun first this weekend - Owen's first Friday night friend sleepover. I served them black bean nachos for dinner and they were so thrilled with the idea of a plate of chips for dinner with their own custom topping options that I don't think they noticed the lack of meat. Popcorn, pop, and Muddy Buddies (Chex covered with chocolate and tossed in powdered sugar), movies, Wii, and Legos kept them happy all night.

What did not go over was the veggie "sausage links" we tried this morning. Owen: "Mom, this does not taste like sausage. Sausage tastes like meat." He ate about half of it and hid the rest under his plate. So did Scott.

I planned my menus for next week and I will have lots of new recipes to share soon. For now, here's how I make my refried black beans, good for all sorts of dishes - burritos, enchiladas, quesadillas, rice and beans.

Refried Black Beans

2 tbsp canola oil
1/2 small onion, minced
1 tsp garlic puree
2 cans black beans, drained and rinsed
1/2 tsp. cumin, or to taste
1/2 tsp. oregano, or to taste
1 tsp. salt
a few grinds black pepper
1/4 cup veggie stock
splash of lime juice (or lemon juice if you are out of lime as I was!)

Heat oil and saute onion until soft and translucent (you want it really cooked so it mashes into the beans and your kids don't see pieces of onion, if that's an issue in your house). Add garlic and cook 1 minute more. Add beans, oregano, cumin, salt and pepper and cook, stirring about a minute. Add veggie stock and lime juice and simmer until liquid is evaporated by half. Stir and mash beans with the back of your spoon until they are the consistency you like. They tend to continue to soak up the liquid and can dry out, so add more stock as needed. If you are making nachos with it (in the microwave as I did), they'll dry more, too.

Day 16: Secret Ingredients

A lovely quiet day at home with Noah playing Legos, Rokenbok, and "house" while dinner simmered away in the crock pot. Unlike my previous fail, this slow cooker recipe worked!

Owen rated it 9 of 10; Scott rated it 7, and Noah at least tasted it. After they finished I revealed they'd just eaten eggplant. And mushrooms. So there.

This is yummy and worth a try for a light marinara that has lots of flavor and nutrition with virtually zero fat. Leave off the cheese and it is also vegan.

We served it on whole wheat spaghetti tonight, and I'm going to use the considerable leftovers to make stuffed shells or manicotti later this month.

Eggplant Marinara
Serves 6-8

1 medium eggplant, peeled and chopped into 1-2 inch dice
1 medium onion, chopped
28 oz. can diced Italian-style tomatoes (with juice)
6 oz. can tomato paste
4 oz. can sliced mushrooms
2 cloves garlic, minced
1/4 cup dry red wine (we didn't have any so I used red wine vinegar)
1/4 cup water
1 1/2 tsp. dried oregano
1 tsp. salt
1/2 tsp. red pepper flakes
a few grinds of black pepper
2 tbsp. chopped parsley
sliced black olives and parmesan cheese, for garnish if desired

Put everything except the parsley, olives, and cheese in the slow cooker and stir. Cook on low for 7-8 hours or high for about 4 hours. Blend to desired consistency with immersion blender (or remove to a blender, but let it cool a bit first), or leave chunky if you like your sauce that way. I blended to avoid questions about what was in it! Add parsley and taste to correct seasonings. Serve over pasta with black olives and cheese on top.

WW friends: 1 serving of sauce = 1 point (even with a couple olives and a little parm).

Days 11-15: Vegetarians on the Run

We had a very busy long weekend and weren't home much, so we've experienced being vegetarian while eating out, packing lunches, and generally being on the run. Well, I should say I've experienced that. The boys and Scott . . . well, we've revised the rules once again to "I'm cooking vegetarian," and that's the best I think I'll get.

It is an interesting experience being a vegetarian on the run . . . at the St. Paul RiverCentre (we were there with our campground for the the Sportsman Show) the choices are pretzel with cheese, fries, or nachos. At Ikea, things were looking much better: crepes filled with spinach and cheese and a salad. At a Mexican restaurant: cheese enchilada and beans. Weekend on the run = lots of cheese, lots of carbs, not really a lot of healthy eating!

But, I did manage to cook a little bit, testing recipes for a party I'm having next week. I'll share just one today (in case the guest of honor is reading), and post the rest next week.

Mango-Pineapple Chutney

2 tablespoons vegetable oil
1 tsp. red pepper flakes
1 large sweet yellow onion, minched
4 inch piece of fresh ginger root, peeled and minced (or 1 tbsp. minced ginger in a jar)
1 large yellow bell pepper, diced
3 large ripe mangoes, peeled, cored, and diced
1 small pineapple, peeled, cored, and diced
1/2 cup brown sugar
1 1/2 tbsp. curry powder
1/2 cup apple cider vinegar

Heat the oil in a large saucepan over medium heat. Add red pepper flakes and cook until it starts to sizzle, then stir in the onion. Reduce heat to low and cover and cook until onions are soft, about 20 minutes. Uncover, increase heat to medium, and add the ginger and yellow pepper until you can smell the ginger (about 2-3 minutes). Add remaining ingredients and bring to a simmer. Cook for 30 minutes, stirring occasionally. Makes about 3 1/2 cups of chutney.

This is crazy good. Eat it with a fork, put it on grilled fish or chicken, serve it over cream cheese with crackers, lick the spoon, spatula, pan, and your fingers. Yum.

Day 10: Oops

A crockpot meal is ideal for a busy day. Unless you don't actually put the ingredients in the pot and turn it on. Oops.

Fortunately, I had a pan of Ellie Krieger's Macaroni and Four Cheeses in the freezer. If you haven't tried Ellie Krieger's recipes, I highly recommend them. I also especially like her Soba Noodle Salad, which I made for lunch on Christmas Day to counteract the steady diet of cookies, cream, carbs, and alcohol I had been consuming. Hit the spot.

We're off to set up the campground's booth at the MN Sportsman Show in Saint Paul, so there won't be any new recipes until this weekend. (I'll likely be packing peanut butter sandwiches since the Excel food court vegetarian selection leaves a bit to be desired.)

I'll be back in a few days with new recipes - happy cooking!

Day 9: Comfort Food

My in-laws Jim and Carolyn at Owen's school play in December.

Thank you to my mother and father-in-law for some last-minute help with a crazy Tuesday night schedule of swimming lessons, PTA, yoga, hockey, and a three-mile run. (Between the four of us, we managed to take care of the kids, too.)
In between all that, we shared a delicious, comforting meal that proves you don't ever have to miss meat - if you have cheese!

It takes some time (or advance prep work), but baking it in the oven for an hour while we rushed from school to homework to swimming worked out very well.

And although I rarely serve a new recipe to guests if I haven't tasted it, I lucked out with this one. It was really good and everyone liked it. (And when I say everyone, you can by now safely assume that Noah refused to partake. He had "boiling eggs" for dinner, his term for hard-boiled eggs; so cute I can't bear to correct him.)

Spinach Quiche

2-4 tbsp. butter (adjust amount to your preference)

3 cloves garlic, chopped, or 1 1/2 tsp. garlic puree in a jar

1 small onion, chopped

10 oz. package frozen chopped spinach, thawed and drained*

4 oz. can sliced mushrooms, drained

6 oz. package herb and garlic feta, crumbled

8 oz. shredded Cheddar cheese

9 inch unbaked deep dish pie crust**

4 eggs, beaten

1 cup milk

1/4 tsp. salt

fresh cracked pepper

Preheat oven to 375 degrees. Melt butter over medium heat and saute garlic and onion until lightly browned, about 7 minutes. Stir in spinach and mushrooms, and season with a few grinds of pepper. Spoon mixture into pie crust.

Whisk together eggs and milk, and stir in salt, 1/2 cup of the cheddar, and all the feta. Pour into the pastry shell and gently stir to make sure it combines. (It will seem like it is going to overflow.)

Bake in preheated oven for 15 minutes. Sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center (mine took the full 55 minutes). Allow to stand 10 minutes before serving.

* I had some extra kale I wanted to use up, so I steamed it, chopped finely, and used that instead of the spinach. Swiss chard or any dark greens would work. Next time I might add some roasted red peppers too.

** I distrusted the recipe's directions to put the quiche filling in the shell unbaked. So I baked it half way first. The edges of my quiche were very dark brown, but not burned, and the crust cooked on the bottom, so it worked out. All depends on your risk tolerance, I guess.

We love you Jim and Carolyn, and we're so glad you live here!

Day 8: We are hungry for animals!

Even though tonight's dinner was yummy and a big hit with everyone but Noah, the boys are mutinous. Scott confessed to having a chicken and bacon sandwich at lunch, and Owen declared, hands up in that universal "no way" stance:

"We are NOT becoming vegetarians. I want my bacon and hamburgers!"

I suggested maybe every few months we could have a vegetarian month. He though this was maybe okay, except:

"Not in the summer. Summer is for steak. And chicken. And bacon. And hamburgers. And sausage. Oh, sausage is for winter too."

Noah joined the fray with this chant: "We are hungry for animals! We are hungry for animals!"



We got the video in time, but only after the best drama passed, of course. It was lots of fun, boys, but it is only day 8. You have quite a ways to go!

These yummy vegetable enchiladas are from a recipe a fellow RHS mom sent me. Thanks Beth! They were delicious.

Vegetable Enchiladas

2 tbsp. olive oil
3 cloves garlic, minced (or 1 1/2 tsp minced garlic in a jar)
1/2 onion, julienne
1 red bell pepper, julienne
2 cups broccoli, lightly steamed and chopped
1 can black beans, drained and rinsed
3 cups mozzarella, grated (I didn't have mozzarella, so I used a combo of pepper jack and cheddar. Ran out of that too, so I sprinkled feta on the top)
1/4 cup fresh cilantro, chopped
1/2 tsp. salt
8 medium size or 12 small (6 inch) flour tortillas
1 jar salsa verde

Preheat oven to 350. Saute garlic, onion, and red pepper in the oil for about 5 minutes. Transfer to a large bowl and fold in broccoli, beans, 2 cups of the cheese, cilantro, and salt. Place about 1/4-1/3 cup filling into each tortilla and roll.

Spray a shallow baking dish with cooking spray and place enchiladas, seam side down, in the dish. Pour salsa verde over all, then sprinkle with remaining cheese. Bake for 15 minutes. Top with sour cream, olives, sliced green onions, diced tomatoes, or any of your favorite toppings.

Days 6 & 7: Recipe Fail

Our weekend plan was leftovers and a crock-pot vegetarian stew, which after 8 hours was still crunchy. Is it just me, but who wants crunchy carrots in their stew? So, that one is a recipe fail. The boys had egg pancakes and I had hummus and tabouli instead.

Today (Sunday) is the last day of my no-dairy, no-sugar, no-alcohol detox. I'm glad to have more cooking options, but it wasn't too hard and I do feel better. It's worth a try.

Here's a recipe I made up for lunch, using leftovers from the week's menus. I think it turned out pretty tasty, but I love all flavors Mexican. If you happen to make Huevos Rancheros (from Day 4), you should have leftover sauce and chips, which is part of this recipe.

Made-Up Chilaquiles Soup

1 tsp. pureed garlic in a jar

½ tsp. oregano

½ tsp. cumin

¼ tsp. red pepper flakes

8 oz. firm tofu, diced (because this is what I had left, could be any amount, or left out)

6 cups veggie stock

Leftover huevos rancheros sauce

2 oz. yellow corn chips

2 tbsp favorite salsa

½ tsp. salt

3 cups baby spinach (again, what I had left around, adjust at will)

1 tbsp cilantro pesto*
sliced green onions

Sauté garlic, oregano, red pepper, and cumin until you can smell the cumin toasting. Add tofu and sauté a little bit. Add 4 cups of the stock, the leftover sauce, and the chips. Bring to a boil, then simmer until reduced a little and the chips break up (they will disintegrate, flavoring and thickening your soup). Add remaining 2 cups of stock, salt, spinach, pesto, and salsa. Heat through until spinach is wilted.

I served with sliced green onions on top for crunch.

* I used cilantro pesto because I had some in the freezer and I didn't have any fresh cilantro. I liked the addition of the pine nut flavor so you could toast a few pine nuts for a garnish and chop fresh cilantro instead. Oh and I didn’t have any limes or lime juice and I wished for a tiny drop, so that would be a good addition too!

Day 5: Virtue in a Bowl

Look at all those plants! The colors! The fiber! The antioxidants! Here is a bowl of absolute virtue. Completely fat free, totally vegan, ridiculously easy, and slurpingly delicious.

I adapted this from a Weight Watchers recipe that I have made over and over again. Make some for yourself and feel nutritionally superior all day!

Italian Vegetable Soup
6-8 servings

2 cups chopped escarole
2 cups baby spinach leaves
1 cup chopped onions
1 tsp. garlic puree or 2 cloves pushed through garlic press
2 zucchini, cubed
1 red bell pepper, cubed
28 oz. can fire-roasted diced tomates and their juice
14 oz. can cannelini beans, drained and rinsed
1/4 cup fresh basil, slivered
1/4 cup fresh parsley, chopped
1 tsp. dried thyme
1/2 tsp. dried oregano
1/4-1/2 tsp. crushed red pepper flakes (adjust for your preferred spiciness)
3/4 tsp. salt
1/4 tsp. pepper
6 cups veggie stock

(Now here's the best part): Put all above in a stock pot. Bring to a boil, reduce to simmer and cook 10-30 minutes, depending on how you prefer your vegetables - all soft or with slight crunch.

I like my soup veggies soft so I cook it at least 30 minutes. This also concentrates the flavors, so if you cook for a shorter time you may need to adjust the seasonings. This makes a lot, but freezes perfectly for me.

If you need cheese, parmesan on top is tasty. If you want to make it heartier or more kid-friendly, add some small pasta or diced cooked chicken sausage to your bowl.

WW friends: 1 cup = 1 point. For real.

Day 4: Breakfast for Dinner

Tonight we made an old favorite, Huevos Rancheros, which just happens to be vegetarian. We often make this for brunch when our friends Heidi and Jay come for a visit.

This is the first time, however, that Owen tried it. He's recently learned he likes spicy foods, so once he figured out this is basically nachos with eggs (we scramble them), he was game for a big plate, and gave it a 9 out of 10.

Noah, who wanted a plate exactly like Owen's, ate only the chips. Dipped in ranch. Ew.

Best Ever Huevos Rancheros
Serves 4

28 oz. can plum tomatoes, lightly drained
2-5 serrano peppers, depending on your spiciness preference, stemmed and coarsely chopped
1/2 small yellow or white onion, chopped
1 large clove garlic, chopped
1 tbsp. canola oil
Salt to taste
Refried Black Beans (recipe below)
4 eggs
2 tbsp. queso fresco or feta cheese, crumbled
Tortilla chips

To make sauce: place tomates, serranos, onion, and garlic in a food processor or blender and puree until smooth. Heat 1 tbsp of the oil over medium-high heat. When very hot, add the sauce (which will sizzle) and cook, stirring, until the sauce is bright orange-red and thickened. Add salt to taste.* The sauce can be made a day ahead.

*I had to add almost a 1/2 tsp. of salt, but check the saltiness of your chips before seasoning your sauce. I have had the overall dish turn out too salty because I made the sauce "just right" and didn't consider the chips.

To assemble: make the refried beans (recipe below), or reheat if made ahead. Put some beans on a plate and make a hollow for the eggs. Fry or scramble your eggs any way you like them. Add eggs and top with sauce and cheese. Serve chips on the side of the plate.

Refried Black Beans

1 tsp. canola oil
14 oz. can black beans, drained and rinsed
1 tsp. ground cumin
1 tsp. dried oregano
salt and pepper to taste

Heat oil over medium-high heat. Add beans and stir to coat with oil. Add cumin and oregano and stir and mash until heated through and the consistency you prefer. Add water or vegetable stock as needed to achieve desired creaminess. Add salt and pepper to taste (up to 1/2 tsp, but consider the whole plate as described above).

Day 3: Eat Plants

Michael Pollan's mantra from In Defense of Food (which I admit I haven't read because I know that what's in there will turn me vegetarian, or even vegan, for sure, and I've been prolonging the inevitable) is quoted often:

"Eat food. Not too much. Mostly plants."

I've had a lot of fun rediscovering the foods that are plants or are derived from plants. Most of the best stuff, actually - all beans, all grains, nuts, olives, oils, vinegars, herbs, fruits, vegetables - and that is making meal planning fun. (There's an episode of Top Chef where the team that chose plants over animal products won the challenge - by making basically a fruit salad!)

Today I found myself out for an impromptu lunch with my in-laws at Keys. Hmm, not exactly quasi-vegan, but since I am eating eggs I figured I could manage. I ordered a black bean veggie burger (sadly, hold the pepper jack), and was delighted to recall that mayo is made with eggs, oil, and vinegar. Then came the sides. I wanted soup (all cream and meaty options), was offered celery and carrots (um, no), and opted instead for tater tots. They are made from plants! It was totally delicious.

However, I'm definitely not following Pollan's advice of "not too much." (See above, tater tots). I also had a giant plate of tonight's yummy offering: Tofu Keema.*

Tofu Keema

16 oz. firm tofu
3 tbsp. canola oil
1 onion, chopped
1 tsp. minced ginger
1 tsp. minced garlic
1/2 tsp. cumin
2 tsp. curry powder
14 oz. can petite diced tomatoes with their juice
1 cup frozen peas, thawed
1 fresh jalepeno, diced
2 tbsp each chopped cilantro, basil, and mint, mixed together
salt and pepper to taste
Cooked jasmine rice

Drain tofu and cut into very small dice. Heat oil in a large skillet (with cover) over medium heat. Add onion, garlic, and ginger and cook until onion is golden brown. Add cumin and cook, stirring, 2 minutes more. Add tofu and curry powder and cook, stirring frequently, for 5 minutes. Add tomatoes, salt, and pepper. Cover and cook for 15 minutes (add veggie stock if you want it saucier). Add peas and jalepenos, and cook for 2-3 minutes more, or until heated through. Serve over rice and sprinkle with herbs.

*I had to look up "keema" - it means minced meat, so I think this recipe name is pretty funny. I thought it was a bit underseasoned; the addition of the herbs is mine because I thought it needed more flavor. I also added red pepper flakes to my plate as I didn't think it was hot enough. If you like your curry very spicy, add more at that step. Scott and I liked this, but Owen gave it a 5 on a 10 point scale.

Day 2: Hot and Spicy

Tonight we tried Kale Puttanesca, modified a bit. Owen asked what "puttanesca" meant. I said it was Italian for hot and spicy. Close enough.

I thought it was really tasty, but I like salt, brine, and lots of heat. If you aren't vegetarian (or you are pescatarians), you can add a 6 oz can of drained tuna and/or 1/2 tsp of anchovy paste. If I make this again another month, I'd use anchovy paste. It is hard to replicate that briny taste.

Kale Puttanesca
Serves 4

8 oz. whole wheat spaghetti
2 tbsp. olive oil
1/2 large onion, sliced thin
2 cloves garlic (or 1 tsp garlic puree in a jar)
1 tsp. red pepper flakes
1 tbsp capers
14 oz. can petite diced tomatoes, and their juice
3 cups coarsely chopped kale (or as much as you like)
1/2 cup slivered fresh basil leaves
4 oz. can sliced black olives, drained
Black pepper to taste

While pasta water is heating and pasta is cooking, heat olive oil in a large skillet over medium heat. Add onions, garlic, and red pepper flakes and cook and stir until onion has softened and is beginning to turn golden brown, about 5 minutes. (I found it necessary to add a little veggie stock to keep the garlic from burning while the onions carmelized; it also speeds up the caramelization a bit.)

Stir in capers, anchovy paste (if using) and diced tomatoes and bring to a simmer. Add kale and basil; simmer over medium-low heat until kale is wilted and tender, about 10 minutes. Add olives and turn off the heat until your pasta is done.

Drain pasta and place in pasta bowl. Pour sauce over the pasta and toss.

Serve parmesan cheese at the table. I also added a pinch of sea salt to my plate (even though salt isn't needed with the capers and olives, I trying to achieve brininess; it helped.) Last, for fellow WW dieters - this is 10 points, but it is a really big plate.

Day 1: So far, so good

Monday was our first day of vegetarian eating, and we weren't exactly consistent as a family. Who knows what Scott ate for lunch on his own (but he admitted it wasn't vegetarian) and Owen had school lunch chicken nuggets. (Yuck.)

Therefore, I've amended the rules: The boys and Scott are free to do as they please when not eating with me. Let's see if they become inspired to eat vegetarian. (Though, to be honest, I wonder if Owen will even notice!)

Because it's the first week, I've given myself the added challenge of eliminating dairy, sugar, and alcohol for the week (a sort of modified detox diet; I couldn't bear to give up caffeine). I'm not holding the boys and Scott to this either.

For those who asked for recipes, I'll post any good enough to pass on. If they don't pass my taste test (and one from yesterday did not), I won't subject you to it.

Vegetarian Split Pea Soup
Serves 4-6

1 cup chopped onion
1 cup chopped celery
1 1/2 cups chopped carrots
2 cloves garlic, minced
1 tbsp olive oil
6 cups vegetable broth
1 cup dried split peas
1 tsp dried thyme
1/2 tsp ground chipotle pepper
salt and pepper to taste
cooked orzo or other small pasta

Saute onion, garlic, carrots, and celery in olive oil in a medium or large soup pot for 5 minutes. Add broth, peas, thyme, chipotle, salt, and pepper and bring to a boil. Reduce to a simmer and cook for 45 minutes-1 hour (until peas are soft). If desired, blend with an immersion blender to desired consistency, adding broth as needed. Taste and correct seasonings.

Serve topped with a 1/4 cup or so of cooked pasta. (I put more pasta in the kids' bowls.)

I thought this was good, but I love split pea soup. Even though it is all veggies (depending on how much pasta you add), it was very filling. I also thought it was pretty sweet, so I added a good amount of salt and pepper. To quote Owen: "It starts sweet, then gets spicy. Spicy is always the slower taste." A perfect description.