‘Vegetarian’

Pan-fried Artichokes




Serves 4

2 – 12 oz jars marinated artichoke hearts; large quarters are best.

Drain the artichoke hearts.

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1 egg

¼ cup flour

Salt & pepper

Beat the egg in a shallow dish. Coat the artichokes with the egg wash. Place the flour on a plate; salt and pepper generously. Lightly dredge the artichokes with flour. Use a plastic bag for the flour if you prefer.

Canola oil

Add the oil to a large sauté pan, covering the bottom with ¼” oil. Turn the heat to medium. Heat the oil for a few minutes. Add the coated artichokes one at a time with a fork. Cook until golden on the bottom, about 5 minutes. Turn and continue cooking until the artichoke is again golden on the bottom. Transfer to a rack on a pan and place in the oven to keep warm.

Plan on about 6 ounces of artichokes per person.   

Otto’s Swiss Rösti

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Oven 450 F

Serves 6-8

6 medium potatoes

Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.

2 eggs

½ cup chopped onion

3 T flour

1 tsp salt

¼ cup melted butter

Mix together with the shredded potatoes.

If desired:

Ham, bacon, sausage

Mushrooms

Cheese

Broccoli, asparagus

Chili peppers

The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.

Olive oil

Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.





Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!

Quinoa with Broccoli




Serves 6

1 cup quinoa

1 (14 oz) can Swanson’s chicken broth

Place the quinoa in a medium saucepan. Add water to cover and wash the quinoa, drain well. Add the broth. Cover and bring to a boil. Turn off the heat and let sit for 20 minutes.

1 large head broccoli

Chop the broccoli from the flowered end into very fine bits.

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1 medium onion

2 cloves garlic

Peel and chop the onion into ¼” bits. Peel and finely chop the garlic.

2 Tbsp Olive oil

In a large skillet or wok, add the oil, onion, garlic. Sauté over low heat for 5 minutes. Add the broccoli, continue to stir and cook for 10 minutes.

Mix the quinoa into the vegetables and serve. These leftovers freeze well.

Roasted Pumpkin




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Oven 425 F

Serves 4

1 small pumpkin

Peel the pumpkin with a carrot peeler.

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Take care while cutting the pumpkin. Place on a cutting board, insert the tip of a large chef’s knife, and wedge it through. Scoop out the seeds and discard.

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Cut into 1-2” chunks.

1 medium onion

4 cloves garlic

Chop the onion into 1” chunks. Peel and slice the garlic cloves.

Olive oil

Provence herbs or Italian herbs

Salt & Pepper

For easy clean-up, line a cookie sheet with foil. Drizzle with olive oil. Place the pumpkin, onion & garlic on the pan. Drizzle with more oil. Sprinkle with herbs.

Roast in a hot oven for about 30 minutes. Check for doneness with a fork. Salt & pepper.pumpkin_roasted_prep_3.jpg

Select a small “pie pumpkin”. The large ones used for jack-o-lanterns are not as tasty.

Hummus

 

 

Yields 2 cups

 

2 (15 oz) cans chick peas

3 Tbsp olive oil

2 cloves garlic, minced

3 Tbsp lemon juice, freshly squeezed

2 Tbsp Tahini Paste*

1 tsp salt

 

Drain the chick peas, discarding the liquid. Place all ingredients in a blender (or beaker for an immersion blender) and blend to a smooth paste.

Hummus Prep

 

Serve with toasted pita bread.

 

Pita bread

Olive oil

Provence herbs or Italian herbs blend

Cut the pita bread into wedges. Place on a baking tray and drizzle with a little olive oil. Sprinkle with herbs. Toast under the broiler for a few minutes.

 

* For super easy hummus, substitute 1½ teaspoons of pure sesame oil instead of tahini paste. It is not as tasty as the homemade tahini paste, but it works in a pinch.

Tahini Paste

 

 

Oven Preheat to Broil

Yields 1 cup

1 cup sesame seeds

Place the sesame seeds on a baking tray and lightly toast under the broiler. Stir often with a wooden spatula.

 

¼ cup olive oil

1 Tbsp sesame oil

Blend the seeds and oils together with a blender (my immersion blender works best). Blend to a smooth paste.

Cover tightly and store in the refrigerator for up to one month, or freeze in 2 Tbsp portions.

 

Tahini paste is the key ingredient in Greek salad dressing and hummus.

 

Yogurt Dill Dip & Salad Dressing




Yields ~2 cups

2 (6 oz) cartons fat free plain Greek style yogurt

½ pkg dry ranch dressing mix (1 ½ Tablespoons)

1 Tbsp dillweed

½ cup skim milk (for dressing)

Mix together. Omit the milk if you are using this as a dip.

1 tsp sugar (if desired)

Taste it first! I prefer no sugar, but you may add a little to suit your taste.

Place in a glass jar and store in the refrigerator. Refrigerate for at least one hour before serving.

I prefer Fage brand Total 0% yogurt, because it is low in sugar. This fat free salad dressing goes great on cucumbers, salads, tacos and burritos, fresh veggies, sandwiches and even baked potatoes!

One Pan Pantry Pasta

 

 

Serves 2

Water

1 Tbsp olive oil

1 tsp salt

8 oz pasta, thin linguine or spaghetti

 

Fill a large, heavy sauce pan or Dutch Oven 2/3 with water. Bring to a boil over high heat. Add oil and salt. Add pasta and stir to soften. While the pasta is cooking, prepare the vegetables.

 

1 cup frozen spinach

 

Place the spinach in a glass bowl and microwave for 2 minutes. Set aside.

 

4 oz goat cheese

¼ cup olives

2 Tbsp capers

2 Tbsp milk

1 tsp Italian seasoning

Salt & pepper

 

Chop the soft goat cheese into ½ inch bits, Place in a small bowl and mix in the rest. Set aside.

16 grape or cherry tomatoes

 

Slice the tiny tomatoes in half and set aside.

2 Tbsp butter

1 clove garlic, finely diced

 

Cook the pasta until tender. Drain into a sieve or colander in the sink. Quickly place the pan back on the hob over medium heat and add the butter and garlic. Stir continuously and sauté for 2 minutes. Add the pasta back into the pan. Once you have added the pasta back into the pan, add the spinach and stir. Add the goat cheese mixture and stir a few minutes until smooth and hot. Add the tomatoes last, and quickly serve onto the plates.

 

This is my favorite “bachelorette” meal. The idea is to see what you have in the pantry or freezer and whip up a fabulous pan of pasta! If you have marinated olives in the fridge, use them and throw in a whole garlic clove from the jar. Substitute any cooked green vegetable for the spinach. The key ingredient is the goat cheese- don’t skimp on that!

Sautéed Bok Choy

 

 

 

Serves 2

3 Tbsp olive oil

1 large sweet onion

3 cloves garlic

 

Pour the olive oil into a deep skillet or wok. Chop the onion into ½” pieces. Crush the garlic cloves, peel and chop. Add to the pan and sauté over medium-high for 5 minutes.

 

I large bok choy cabbage

 

Wash and chop into 1” pieces. Add to the skillet and stir well.

 

1 cup chicken broth or vegetable broth

½ tsp salt

¼ tsp pepper

1 tsp sugar

 

Add, stir well. Cook uncovered over medium heat for 15-20 minutes until tender.

This goes well with roast turkey, chicken or fish.

Moroccan Sweet Potato Stew

 

 

Serves 4

½ cup dry barley

½ tsp salt

Water

Place in a saucepan, rinse with water to wash away any ‘floaters’ or debris. Cover with 2” of water. Add salt. Bring to a boil. Tilt the lid and simmer gently over medium heat for 45-60 minutes. Add water if needed.

 

2 cups dry lentils

8 cups water

½ tsp salt

¼ tsp pepper

 

Place in a medium pot, rinse with water to wash away any ‘floaters’ or debris. Add water, salt & pepper. Bring to a gentle boil. Tilt the lid and simmer gently over low heat for 20-30 minutes.

 

2 medium potatoes

3 large sweet potatoes       (I prefer the light yellow sweet potatoes, but the orange are fine.)

1 tsp salt

Bowl of water

 

While the barley & lentils cook, peel and chop the potatoes into 1” pieces. Place them immediately into a bowl of cold water with the salt. This keeps them from turning brown. Set aside.

 

3 Tbsp olive oil

1 large sweet onion

6 stalks celery

3 cloves garlic

1 Tbsp Provence herbs

1/8 tsp cayenne pepper

 

Pour the olive oil into a large soup pot. Chop the onion and celery into ½” pieces. Crush the garlic cloves, peel and chop. Add to pot with spices. Sauté over medium-high heat for 5 minutes.

 

½ gram Spanish saffron (or more to taste)

3-4 cups chicken or vegetable broth

 

Drain the sweet potatoes and add to the stew along with the saffron and 3 cups broth. Cover and simmer over medium heat for 20 minutes until the potatoes are soft. Remove about 2 cups of the vegetables and mash or process with a mixer to form a paste. Return the paste to the pot to thicken the stew.

 

 

When the barley is tender, drain and add to the stew. Add more broth if desired.

 

12 stalks asparagus

Chop the asparagus into 1” pieces and steam for 10 minutes or so until crisp tender. If you are not serving immediately, rinse in cold water to cool, and reheat later.

 

 

Serve the stew in a shallow bowl along side the lentils. Top with asparagus.

 

Optional:

Spicy Sautéed Shrimp

 

Prepare the shrimp (click for recipe) and serve in the same bowl as the stew.

 

I suggest serving the stew with warm pita bread, hummus and olive tapanade.

 

I was craving saffron-infused paella and did not have all of the ingredients, so I invented this dish. I am sure it is not authentic Moroccan, but it is what I imagine Moroccan to be!