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cathyeats

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  1. I can't say I'm eating salad for supper, but I do find that the more I increase my vegetable intake the less bad stuff I can eat! So I generally fill up half my plate with kale, broccoli rabe or swiss chard, etc. It does help. But I still need to do better, and cut down on the sugar. Thanks for the inspiration, everyone. And Darienne, glad you're still finding recipes you like on my blog!
  2. cathyeats

    Chili – Cook-Off 15

    I just made a great chili myself. It's vegetarian, but before you scoff, this is not your average bland, tomato-y vegetarian chili. It's kickass. In fact, it's so intense that I found it best served on rice (which is hard for me to do, as I'm a bit of a purist, despite the vegetarian thing!) This is going on my blog this week, but here it is in advance! Chipotle and Chocolate Vegetarian Chili 1¾ cups dried pinto beans, soaked overnight or quick-soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot New Mexico chile powder 2 teaspoons chipotle powder ½ teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1½ teaspoons dried Mexican oregano 3/4 teaspoon salt ½ teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26-oz carton Pomi chopped tomatoes* (or substitute canned crushed tomatoes) 12-ounce bottle chocolate stout beer 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1½ ounces bittersweet chocolate, chopped 1 tablespoon freshly-squeezed lime juice Cooked brown rice, for serving Toppings: Avocado, red onions, cilantro, yogurt or sour cream Drain the soaked beans, then place in a large saucepan and cover well with fresh cold water. Bring to a boil, reduce heat and simmer until tender, about 1 hour, adding water as necessary. Let them sit until you’re ready to use them, then drain, reserving the cooking liquid. Heat a teaspoon of oil on medium-high heat in a large, heavy-bottomed pot. Add the crumbled vegetarian sausages and cook for 3 minutes, stirring a few times (it will stick; it’s ok). Remove to a plate. Heat the remaining oil on medium heat in the same pot. Add the onions, garlic and peppers. Cook for 8 minutes, stirring frequently and scraping the bottom of the pot to incorporate the sausage remnants that stuck to the pan. Add the tomato paste, chili powders, cumin, coriander, oregano, salt and pepper. Cook for 3-4 minutes, stirring frequently. Add the tomatoes, beer, espresso powder and brown sugar or molasses. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the reserved vegetarian sausage and beans and simmer very gently for 10 minutes. If the chili seems much too thick, add a little of the bean cooking liquid. Stir in chocolate and lime and turn off the heat. Serve on brown rice with your toppings of choice, or refrigerate and serve the next day, when it’s even better.
  3. cathyeats

    Question about dried bean varieties

    Thought I just posted a reply to Country, but it didn't seem to take. So here goes again. I probably wouldn't order anything as ordinary as pintos from Rancho Gordo. I stick to the more unusual varieties. The purple runner beans are great with the Nigerian Kidney Bean Stew with Peanut Sauce recipe from Madhur Jaffrey's World Vegetarian. For the Christmas Lima beans, here is a delicious recipe I devised from scratch. This has made me order the Christmas Limas over and over! Heirloom Bean and Mushroom Stew 1 pound Christmas lima beans, soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28-ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat-leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Place the beans in a large pot and cover with water by about two inches. Bring to a boil, then reduce heat and simmer until the beans are tender (mine took nearly two hours; smaller beans will take significantly less time.) Drain, reserving a half-cup of cooking liquid. Heat the olive oil over medium heat in another dutch oven or very deep skillet. Add the onions and garlic, and saute for 5 minutes. Add the mushrooms and thyme, raise the heat to medium-high and cook for 5 minutes longer, stirring constantly. Add the tomatoes including the puree, crushing the tomatoes with your hands and discarding the hard stem ends. Add the wine, bean cooking liquid, parsley, salt and pepper. Gently stir in the beans. Simmer, partially covered, for about 20 minutes.
  4. cathyeats

    Question about dried bean varieties

    Sorry I'm getting in on this discussion so late. I am pretty bean obsessed myself. I sometimes wonder if I should have made my blog a bean-only blog! Agree on the Good Mother Stallards, they are the best. But the big revelation for me was Rancho Gordo's Christmas Lima beans. I put off buying them for so long because of the name – I really dislike lima beans. But it turns out these have nothing in common with regular old lima beans. First, they are gigantic. And they have a really unique flavor and texture, very earthy. I wasn't sure what to do with them but someone from Rancho Gordo said they were really good with mushrooms. So I made up a simple bean and mushroom stew and it blew me away. I also made the best baked beans with their Goat's Eye beans.
  5. cathyeats

    Corn season 2011

    I second the corn salad idea. People always seem amazed that you don't have to cook the corn, but for a salad there's no need. You don't need a formal recipe ... I just cut the corn off three ears, add a cup of chopped super ripe tomatoes, a half cup of minced red onion, a tablespoon of olive oil and a tablespoon or more of lemon juice. SO good. The outcome totally depends on the quality and freshness of your corn. You need the freshest, most tender corn, and ripe tomatoes that have never been refrigerated. My other corn salad is raw corn, blanched fava beans, mint, scallions, olive oil and lemon juice. Steven, I hope this helps with your corn conundrum!
  6. cathyeats

    Roux in the Oven

    I'm making the oven roux right now, and it's been about 40 minutes and it's already super dark. I wonder if I should keep cooking it or quit while I'm ahead. Don't want it to burn, but I want it to come out the way it's supposed to. Tough call!
  7. cathyeats

    Garbanzo Beans

    So glad this topic is active again! I love chickpeas. Here's one of my favorite pasta dishes. Try it - it's great! You could also use cauliflower instead of zucchini. Pasta with Zucchini, Chickpeas and Gremolata Breadcrumbs 2 tablespoons + 2 teaspoons extra virgin olive oil, plus more for serving 4 cloves garlic, divided 1 cup freshly made breadcrumbs from good-quality whole wheat or other bread Grated zest of one lemon 2-3 tablespoons chopped flat-leaf parsley 3 medium zucchini (I used one small and one huge), sliced lengthwise and then thinly sliced into half-moons ½ teaspoon crushed red pepper flakes, or to taste Juice of ½ lemon 1 15-oz can chickpeas, drained ½ teaspoon salt Freshly ground black pepper ¾ pound whole wheat or whole grain blend spaghetti To make the gremolata breadcrumbs, heat 2 t. olive oil in a skillet, add half the garlic and sauté for 1-2 minutes. Add the bread crumbs, lemon zest and parsley and cook, stirring frequently, for 5 minutes or until bread crumbs are browned and crispy. Set aside. Heat the remaining olive oil in a large skillet. Add the zucchini and red pepper flakes, and cook over medium heat, turning frequently with a spatula, until the zucchini is starting to turn golden (about 10 minutes). Add the remaining garlic during the last 3 minutes of cooking time. Stir in the chickpeas, lemon juice, salt and a generous amount of black pepper. Meanwhile, heat a large pot of water and cook the pasta until al dente. Drain, reserving 3/4 cup of the cooking liquid. Add the reserved liquid to the zucchini mixture and cook for 2 additional minutes. Combine the pasta and squash, and stir gently. Serve topped with the breadcrumbs and a drizzle of olive oil.
  8. I'm not hosting this year, but am making an appetizer for my friend's party. I've been craving stuffed mushrooms for some reason. But since I don't eat dairy it was a bit hard to find a recipe. So I made up my own, and they turned out really great. I featured these as part of my healthy holiday recipe series, and people have really loved them. I promise you, the cheese eaters will have no idea they're vegan! Stuffed Mushrooms with Pecans 3/4 cup freshly made bread crumbs from whole wheat bread (just throw a piece of bread in the food processor) 1/3 cup chopped toasted pecans 1 tablespoon olive oil 1/3 cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16) Place the bread crumbs and pecans in a large bowl. Heat the olive oil in a skillet. Add the onions and garlic and saute for about 5 minutes, until soft. Add the oregano, tofu, yeast, balsamic vinegar, salt and pepper and mash with a fork. Cook for 3 minutes, then add to the bowl with the bread crumbs. Pull the stems from the mushrooms, which should leave a small cavity for filling. Press a spoonful of filling into the mushroom, mounding it a bit on top. Place the mushrooms on a baking sheet and bake for 20 minutes or until the tops are browned. Serve immediately. Serves 6-8 as an appetizer
  9. cathyeats

    Thanksgiving Menus 2002–2011: The Topic

    Here's my heart-healthy Thanksgiving menu so far. It's taking a bit of negotiation with my father, who thinks my ideas are "daft"! Beet and blood orange salad http://www.epicurious.com/recipes/food/views/Pomegranate-Beet-and-Blood-Orange-Salad-108809 Brussels sprouts maple-mustard vinaigrette http://www.whatwouldcathyeat.com/2010/11/healthy-thanksgiving-series-vegetables/ Sweet potato puree with apples http://www.nytimes.com/2008/11/19/health/nutrition/19recipehealth.html?_r=1&ref=sweet_potatoes Cranberry, ginger and pear sauce http://www.whatwouldcathyeat.com/2010/11/healthy-thanksgiving-series-cranberry-sauce/ Madeira gravy (vegetarian) - in addition to regular turkey gravy http://www.vegan.com/recipes/vegan-thanksgiving-recipes-2009-a-feast-by-robin-robertson/madeira-sauce/ Roast Turkey (of course - but I use olive oil instead of butter Bread stuffing with Field Roast vegetarian smoked apple sausage, onions apples and sage Pumpkin pie (I don't have this on my blog yet but here is the basic recipe and a photo. I have to say, it is the best pumpkin pie I have ever had - super fluffy!) Crust: 3/4 cup pecan pieces, lightly toasted 3/4 cup oat flour (or grind up ¾ cup rolled oats in the food processor) 3/4 cup pastry flour 1/2 tsp cinnamon 1 pinch salt 1/4 cup organic canola oil 3 tablespoons maple syrup 2 tablespoons skim milk Filling: 1 can organic pumpkin 2/3 cup brown sugar 1 tablespoon tapioca flour or cornstarch ¾ teaspoon cinnamon ½ teaspoon ginger ½ teaspoon salt pinch ground cloves 1 egg yolk 1 cup unsweetened plain almond milk 2 egg whites Preheat oven to 375. Combine the pecans, flours, cinnamon and salt in a food processor and process until ground. In a medium bowl, whisk the oil and maple syrup. Add the skim milk but do not stir. Mix in the dry ingredients with a fork until well combined. Press into a 9-inch pie pan, making sure the crust extends all the way to the top, then crimp the edges with your fingers. Bake for 10 minutes, then remove to cool. For the filling, combine the remaining ingredients except egg whites and whisk until smooth. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Fold into the filling mixture, breaking up any chunks of egg white. Pour filling (or as much of it as will fit) into the partially-baked crust. Return to the oven and bake another 45 minutes, or until the center is just set (the middle should still jiggle like jello but should not slosh around like liquid.)
  10. cathyeats

    Cooking beet roots and greens

    I vote for pickling the beets. I made them as part of my weekend blogging frenzy, and they were fantastic! Here's the recipe and a photo. 3 pounds medium beets, greens removed (leave a half inch of stem) 2 teaspoon whole allspice 1 teaspoon whole cloves 2 teaspoons yellow mustard seeds 1 1/2 teaspoons salt 2 1/2 cups apple cider vinegar 1 cup water 1/2 cup sugar 1/2 cup maple syrup A few sprigs of fresh thyme 6 bay leaves 1 large onion, thinly sliced Put the beets in a saucepan, cover with water and boil for about 25-30 minutes or until tender when pierced with a fork. Drain, rinse in cold water, peel and cut into chunks. Bring the remaining ingredients – except the onion – to a boil, reduce heat and simmer for 5 minutes. Layer the beets and onions into four pint (or two quart) jars, and pour the liquid over. Let cool before covering the jars. Refrigerate for two days before eating.
  11. cathyeats

    Dinner! 2010

    I had a bunch of stuff from my garden to use up, so I sauteed some yellow squash and garlic, then added chopped san marzano and amish paste tomatoes and simmered for 10 minutes or so. I threw in a can of white beans, some chopped swiss chard and fresh basil at the end, and served it on pasta. Not a bad dinner!
  12. cathyeats

    Zucchini bumper crop

    I had the same problem - too much zucchini! I made up this zucchini pasta recipe and I have to say, it was one of the best pasta dishes I've ever devised. It seems so simple, but the combination of the lemon, zucchini and bread crumbs is fantastic. Pasta with Zucchini, Chickpeas and Gremolata Breadcrumbs 2 T. + 2 t. extra virgin olive oil, plus more for serving 4 cloves garlic, divided 1 cup freshly made breadcrumbs from good-quality whole wheat or other bread Grated zest of one lemon 2-3 T. chopped flat-leaf parsley 3 medium zucchini (I used one small and one huge), sliced lengthwise and then thinly sliced into half-moons ½ t. crushed red pepper flakes, or to taste Juice of ½ lemon 1 15-oz can chickpeas, drained ½ t. salt Freshly ground black pepper ¾ lb. whole wheat or whole grain blend spaghetti To make the gremolata breadcrumbs, heat 2 t. olive oil in a skillet, add half the garlic and sauté for 1-2 minutes. Add the bread crumbs, lemon zest and parsley and cook, stirring frequently, for 5 minutes or until bread crumbs are browned and crispy. Set aside. Heat the remaining olive oil in a large skillet. Add the zucchini and red pepper flakes, and cook over medium heat, turning frequently with a spatula, until the zucchini is starting to turn golden (about 10 minutes). Add the remaining garlic during the last 3 minutes of cooking time. Stir in the chickpeas, lemon juice, salt and a generous amount of black pepper. Meanwhile, heat a large pot of water and cook the pasta until al dente. Drain, reserving 3/4 cup of the cooking liquid. Add the reserved liquid to the zucchini mixture and cook for 2 additional minutes. Combine the pasta and squash, and stir gently. Serve topped with the breadcrumbs and a drizzle of olive oil.
  13. cathyeats

    Family Style Recipes with New England theme

    I have a pot of vegetarian Boston Baked Beans in the oven right now. I think it would be a great addition - good protein for any vegetarians in the crowd. I'll post the recipe tomorrow when I photograph it!
  14. cathyeats

    Recipes That Rock: 2010

    If you can't get poblanos, I'd use a combination of green bell peppers and some jalapenos. It will still be great.
  15. cathyeats

    Recipes That Rock: 2010

    Darienne and all you other fans of the quinoa salad recipe I posted - I think I might have topped that one with the latest example of my quinoa obsession. Maybe I should start an all-quinoa blog Anyway, here it is: Quinoa with Grilled Corn and Poblano Peppers 6-7 scallions 1 t. olive oil 1 large ear corn 2 poblano peppers 1 cup quinoa, rinsed thoroughly and drained through a fine mesh strainer (not necessary with the pre-rinsed type) 1 1/2 c. water 1/4 t. salt 2 T chopped fresh cilantro 3 T. roasted, lightly salted pepitas 1 T. extra virgin olive oil 1 T. lime juice Freshly ground black pepper to taste Light a fire in your grill. Brush the scallions and peppers with oil. Carefully pull back the husks of the corn part way, remove the silk and replace the husks (don’t worry that the corn isn’t completely covered – the husks will mostly burn off.) Grill all the vegetables at once over hot coals. The scallions will be done in 3-4 minutes, the peppers should be nicely charred all over in 6-7 minutes, and the corn in 7-8 minutes. Chop the scallions, discarding any ends that got completely dried out during the grilling.) Cut off the kernels off the corn using a sharp knife. Put the peppers in a bowl, cover and let sit for 15 minutes. Slip off the blistered skin and dice, discarding the seeds. Put the dry quinoa in a heavy-bottomed saucepan on medium-high heat. Toast the grains until they turn slightly golden and smell nutty. Add the boiling water and salt, and stir. Cover, reduce heat and simmer for 15 minutes or until the grains display a little white thread. Fluff with a fork. Add the grilled corn, poblanos, scallions, cilantro, olive oil and pepitas to the quinoa. Season to taste with pepper and serve. Serves 4
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