Toasted Pearl Couscous with Butternut Squash and Dates

INGREDIENTS

1 cup pearl (Israeli) couscous

2 Tbsp  EVOO
small onion, minced
2 cloves garlic, minced
pinch cayenne pepper
1 Tbsp tomato paste
1/2 tsp salt
1 tsp cumin seeds

1/4 tsp smoked paprika
1 lb peeled butternut squash, cut into small cubes (your choice on size, smaller cooks faster)
1/2 cup chopped up dates (or dried apricots)
2 cups chicken or vegetable broth
1/2 cup water 
14 oz can high quality whole tomatoes, pureed with a stick blender
2 small plum tomatoes, cored and finely chopped
extra EVOO
1/4 cup chopped parsley
toasted pumpkin seeds
pepper

DIRECTIONS

In a dry frying pan, toast the couscous over medium heat with constant stirring until about half of the couscous has started to brown.  Transfer the couscous to a bowl and set aside.

In a Dutch oven over medium heat, combine the EVOO, onion, cayenne pepper, tomato paste, salt, cumin seeds, and paprika.  Stir occasionally until the onion is softened.  Add the garlic and sauté one minute, then add the squash, dates, pureed tomatoes, broth, couscous, and water.  Bring to a boil, then reduce heat to low, cover, and simmer until squash and couscous are both tender.  Add the chopped tomatoes and let sit for a minute or two until they are heated through. Taste and adjust the seasonings with salt and pepper if necessary, then drizzle with more EVOO and sprinkle with parsley and pumpkin seed

Sicilian Trapanese Pesto (Gemelli With Tomato-Almond Pesto and Croutons)

Makes 4 servings

When we sampled this no-cook tomato sauce while in Sicily, it was made the traditional way, with a large mortar and pestle, but a food processor gets the job done faster and more easily. Topped with crisp, olive oil-infused croutons and toasted almonds, the dish is served warm or at room temperature after the pasta has had a little time to soak in the flavorful sauce. Instead of blanched, slivered almonds, you could also use sliced or whole almonds that have been roughly chopped.

Don’t overprocess the second addition of tomatoes. We pulse the first half to create a juicy sauce, but the rest we pulse only until roughly chopped so that tomato chunks add bursts of bright color and texture.

¾      cup blanched slivered almonds
12      ounces gemelli or other short pasta
Kosher salt and ground black pepper
4        medium garlic cloves, smashed and peeled
½      cup lightly packed fresh basil, leaves torn if large
2        pints cherry tomatoes, divided
6        tablespoons extra-virgin olive oil, divided, plus more to serve
3        ounces crusty white bread, torn into rough ½-inch pieces (about 1¾ cups)

In a 10-inch skillet over medium-high, toast the almonds, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside; reserve the skillet.

In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta.

Meanwhile, in a food processor, process ½ cup of the almonds, the garlic, and 2 teaspoons salt until finely chopped, about 30 seconds. Add the basil and half the tomatoes, then pulse until chopped and well combined, 4 to 6 pulses. Add the remaining tomatoes and 2 tablespoons oil, then pulse just until the whole tomatoes are broken up, about 3 pulses. Transfer to a serving bowl, add the pasta and ¼ cup of the reserved cooking water, then toss. Let stand, tossing once or twice, for 10 to 15 minutes, to allow the pasta to absorb some of the sauce.

While the pasta stands, in the same skillet used to toast the almonds, toss the bread, remaining 4 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Cook over medium, stirring frequently, until the bread is crisp and golden brown, 5 to 7 minutes.

Scatter the toasted bread and the remaining ¼ cup almonds over the pasta. Drizzle with additional oil and sprinkle with pepper.

Vegetarian Skillet Chili

Prepare the chili in a pot, not a skillet The above recipe is fairly tame.  Try this variation to punch up the flavor::

Use one can kidney beans, one can of black beans, 28 oz can of chopped tomatoes, 2 Tbsp chili powder, 1 tsp dried oregano and 1 tsp ground cumin. Also add 1 chopped red bell pepper and 1 chopped yellow pepper to the onion/garlic mixture. Sauté the onion, garlic and peppers until soft, then add spices, cook for a minute or two and then add tomatoes. Simmer for 20 minutes, add the beans and simmer for 10 more minutes.

Vegan Belgian waffles

2 cups (10 oz) all purpose flour

3 Tablespoons cornstarch

2 Tablespoons sugar

1 Tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups unsweetened soy or oat milk, at room temperature

1/4 cup vegetable or canola oil (or coconut oil - melted and cooled)

1 Tablespoon lemon juice

1 teaspoon vanilla extract

Combine  all dry ingredients in a large bowl.

Combine all liquid ingredients in another bowl, then stir  into the dry ingredients until fully incorporated, then cook the batter in a waffle iron.

Vegetable and Farro soup

Vegan if Vegetable broth used (and no pancetta!)

Smoky Spiked Tahini Sauce

1/2 cup tahini
2 tbsp freshly squeezed lemon juice
½ – 2/3 cup water (or more for a thinner sauce, if desired)
1/4 tsp (lightly rounded) smoked paprika (see note)
¼ tsp (rounded) sea salt (about 1/4 + 1/8 tsp)
3/4 – 1 1/4 tsp pure maple syrup or agave nectar (or more to taste, see note)

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water, 1⁄4 teaspoon of the paprika, and 3⁄4 teaspoon of the agave) until smooth. Add additional paprika and salt to taste; maple syrup to balance any bitterness, if needed; and water to thin, as desired.

Ingredients 411: I like the amount of smoked paprika at just a lightly rounded 1⁄4 teaspoon, but you can try adding more if you love the flavor. Try 1⁄2 teaspoon and see how it works for you.  I always like a touch of sweetener in tahini sauce to offset the slight bitterness of the tahini. The amount you use depends on personal preference and also the brand of tahini used. Start with 1⁄2 to 3⁄4 teaspoon, and add more if needed.

Vegan Caesar dressing

An authentic tasting Caesar dressing that replaces egg yolks, anchovies and oils with delicious, buttery pine nuts, fresh lemon juice and nutritional yeast to impart the same traditional flavor. 

Author: Brandi Doming

Ingredients

• ½ heaping cup raw pine nuts (73 g, you can sub cashews if necessary)
• ¼ cup + 3 tablespoons water
• 2 tablespoons fresh lemon juice
• ½ teaspoon raw agave (don't omit, this balances out the acidity of the lemon juice)
• 3 tablespoons nutritional yeast flakes
• 2 large garlic cloves
• ½ teaspoon dried parsley
• ½ teaspoon ground black pepper
• ½ teaspoon fine sea salt

Instructions

1. Add all of the ingredients to your blender or food processor and blend until very smooth and creamy. I used my Vitamix, but I'm sure any blender or even a food processor would work since pine nuts are a soft nut.
2. Place in the fridge to chill for 30 minutes. It will be perfect for salads then as it gets well chilled and thickens up some.
3. I used an Italian salad blend and added some broccoli, pine nuts, extra black pepper and nutritional yeast on top. However, feel free to use whatever greens you like.

Nutrition Information

Serving size: 2 tablespoons Calories:  Fat: 5.75 g Carbohydrates:  Protein: 2.25 g

Creamy Mac

INGREDIENTS

1 lb elbow pasta (or other tubular shaped pasta)
2 Tbsp olive oil or Earth Balance
1 small onion, diced
1 clove garlic, sliced
1 russet potato, ~ 12 oz, peeled and cut into chunks
1 1/2 cup butternut squash peeled and cut into chunks
1 carrot, peeled and cut into chunks
1/4 cup roasted unsalted cashew nuts
1 cup almond milk
1 Tbsp nutritional yeast flakes
1 tsp lemon juice
1 tsp kosher salt
1/4 tsp pepper
1/4 tsp smoked paprika
1/2 tsp turmeric
sweet paprika

~1 cup panko crumbs + 2 Tbsp melted Earth Balance or olive oil

PROCEDURE:

1.  Bring a large pot of well-salted water to a full boil.   Add pasta, with stirring, and cook to al dente.

2.  Preheat oven to 400 deg F. Meanwhile, heat oil or Earth Balance  in medium saucepan over medium-low heat.  Add onion and garlic;  cook with occasional stirring until soft but not browned - 3-5 minutes.  Add potato, squash, carrot, cashews, and almond milk.  Cover and bring to a full boil over medium high heat. Reduce heat to medium low and simmer until all vegetables are tender, 10-15 min.

3.  Transfer mixture to a blender.  Add yeast and open blender cap to release steam.  Replace cap and blend mixture until very smooth, several minutes.  Add remaining ingredients and blend until incorporated.

4.  Drain cooked pasta and toss with hot sauce.  Taste and adjust seasonings if needed.

5.  To serve as a casserole, combine panko crumbs and melted Earth Balance or olive oil.   Pour pasta /sauce mixture into a shallow 2 qt baking dish, scatter panko mixture over the top, and sprinkle with some sweet paprika.  Bake until heated through and bead crumbs are browned, 20 + minutes.

[Note:  More liquid may be needed to loosen the blended vegetable mixture, especially if the mixture is to be served as a casserole.]

[Note 2:  The casserole can be assembled beforehand and refrigerated (covered with aluminum foil).  In this case, do not add the panko topping initially.  Heat the covered creamy mac for ~20 min in the oven, then remove the foil, add the panko topping and heat until the creamy mac is hot and the topping is browned]

30-Minute Black Bean Soup

INGREDIENTS

1 tablespoon vegetable oil
2 green bell peppers, stems and seeds discarded, medium dice
1 large onion, mediuim dice
2 cloves garlic, smashed and chopped
1 jalapeño or serrano pepper, stems and seeds discarded, medium chopped
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 chipotle chili packed in adobo, finely chopped, plus 1 tablespoon adobo sauce from can (optional)
1 quart homemade or low-sodium canned chicken broth
2 (15-ounce) cans black beans, with liquid
2 (15-ounce) cans black beans, drained and rinsed
2 bay leaves
Kosher salt

To serve (all optional):
Roughly chopped cilantro leaves
Mexican-style sour cream (non-dairy if vegan)
Diced avocado
Diced red onion

DIRECTIONS

1.  Heat vegetable oil in a large saucepan over medium-high heat until shimmering. Add peppers and onions and cook, stirring frequently, until softened but not browned, about 5 minutes. Add garlic, jalapeño, cumin, and dried chili flakes and cook, stirring constantly until fragrant, about 1 minute. Add chipotle and adobo sauce (if using) and stir to combine. Add chicken broth, 2 cans of beans and their liquid, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, cover and cook for 15 minutes.

2.  Discard the bay leaves. Use a hand blender to puree the soup until desired consistency is reached. Add the two cans of beans that have been drained and rinsed to the soup and stir to combine. Season to taste with salt.

3.  Ladle soup into individual serving bowls and serve immediately with cilantro leaves, sour cream, diced avocado, and diced red onion (as desired).

http://www.seriouseats.com/recipes/2012/01/30-minute-black-bean-soup-recipe.html

Skillet Thai Curry with Sweet Potatoes and Tofu

For a simplified and streamlined Thai curry recipe, we used red curry paste, widely available in supermarkets, sautéing the curry paste in a little oil and then adding the coconut milk for a deep flavor without a lot of time or effort. Considering the trend toward lighter eating, we chose tofu to play the starring role in our Thai curry recipe. It became slightly slimy when cubed and immediately added to a simmering base, so we tried browning the cubes first, a vast improvement. We also added snow peas and strips of red pepper, which provided a crispness that complemented the texture of the tofu, as well as providing the dish with vibrant color.

Serves 4 to 6

Ingredients

14 ounces extra-firm tofu
2 tablespoons vegetable oil
1 - 1 ½ tablespoons red curry paste
1 (14-ounce) can coconut milk
2 tablespoons fish sauce (or Braggs Liquid Aminos for vegan)
4 teaspoons light brown sugar
¼ cup water
2 medium sweet potatoes (about 1 ½ pounds), peeled and cut into ¾-inch cubes
1 medium red bell pepper, stemmed, seeded, and cut into ¼-inch strips
½ pound snow peas, strings removed
½ cup coarsely chopped fresh basil leaves
1 tablespoon fresh lime juice 


Instructions

The heat of red curry paste can vary from brand to brand, so unless you are familiar with the particular brand you are using, or you really like spicy food, it’s better to start off with the lesser amount indicated. In the test kitchen, we use Thai Kitchen brand, which is widely available in supermarkets. This curry is a satisfying meal on its own or can be served with rice. Light coconut milk can be substituted for the regular coconut milk; however, the sauce will be slightly thinner. Use a nonstick skillet to keep the tofu from sticking to the pan.

1. Slice the tofu into ¾-inch planks. Lay the planks on a clean kitchen towel and cover with a second kitchen towel. Lightly press the tofu until its surface is dry. Unwrap and cut it into ¾-inch cubes.

2. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook until golden brown on one side, about 2-4 minutes. Gently stir the tofu and cook until a second side is golden brown, about 2-4 minutes. Transfer to a plate and set aside.

3. Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering. Add the curry paste and cook, stirring constantly, until very fragrant, about 1 minute. Whisk in the coconut milk, fish sauce, light brown sugar, and water. Add the sweet potatoes and tofu; bring to a simmer. Turn heat to low, cover, and cook until the potatoes are tender, 15 to 20 minutes.

4. Add the red bell pepper and snow peas, increase the heat to medium-low, and continue to cook, covered, until the peas are crisp-tender, about 4 minutes. Remove the skillet from the heat and stir in the basil and lime juice. Season with salt to taste. Serve immediately with freshly cooked rice.

Farro and Green Bean Salad

 "The first time I tasted farro, it changed my life," says Melissa Kelly about the ancient grain that's rich in fiber, complex carbohydrates and magnesium.


INGREDIENTS

1 cup farro (7 ounces)
Water
Salt
6 ounces thin green beans
1 cup pure olive oil, for frying
4 large shallots—3 thinly sliced, 1 minced
1 cup all-purpose flour
3 cremini mushrooms, thinly sliced
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 teaspoon thyme leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salted toasted hazelnuts, coarsely chopped
Freshly ground pepper

INSTRUCTIONS

In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes; drain well.

Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain. Rinse the beans under cold water and pat dry.

Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.

Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.

In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.

MAKE AHEAD

The recipe can be prepared through Step 4 one day ahead. Keep the fried shallots in an airtight container at room temperature. Refrigerate the farro, green beans and mushrooms separately. Let return to room temperature before tossing the salad.

NOTES

One Serving 394 cal, 26 gm fat, 2.3 gm saturated fat, 39 gm carb, 6 gm fiber.

http://www.foodandwine.com/recipes/farro-and-green-bean-salad

Fiesta Bean Salad

Slightly adapted from a recipe by Mary Sue Milliken and Susan Feniger 

1 red bell pepper

1 yellow bell pepper

1 poblano chile

1⁄2 cup olive oil

1⁄4 cup red wine vinegar

1/2 tsp cumin

1/4 tsp chipotle powder (or chili powder)

1 teaspoon salt

1⁄2 teaspoon pepper

1 small red onion, finely diced

1 can (~15 oz) canned, rinsed, and drained black beans

1 can (~15 oz)  canned, rinsed, and drained pinto beans

1 can (~15 oz) canned, rinsed, and drained navy or great northern beans

cilantro leaves, coarsely chopped (~1⁄4 cup)

Core and seed the bell peppers and poblano and cut them into a small 1⁄4-inch dice. The pepper and chile cubes should be similar to the size of the cooked beans.

To make the dressing, in a large bowl whisk together the olive oil, vinegar, spices, salt, and pepper. Toss in the diced peppers, chile, onion, beans, and cilantro, and mix well. Refrigerate for at least 2 hours or (even better) overnight.  Adjust seasoning before serving. 

For more color and a little extra sweetness, add whole kernel corn.

Kung Pao-Style Tofu and Veggies with Ramen

Ingredients

                      

• 3 tablespoons vegetable oil·                       
• 1 pound extra firm tofu
• soy sauce
• cornstarch

• 1 red bell pepper, cored and sliced thinly
• 1 cup frozen peas, defrosted
• a couple crowns of broccoli, cut into small florets·                        
• ½ cup roasted unsalted peanuts, chopped or crushed                      
• 3 garlic cloves, minced                      
• 1 tablespoons grated fresh ginger                      
• 1/8 teaspoon red pepper flakes (more if you like the dish hotter - this amount gives a slight warming to the lips - the original recipe calls for 1 tsp which is really hot)                       
• 2½ cups low-sodium vegetable broth                      
• 3 (3 oz.) packages ramen noodles, seasoning packets discarded                      
• 2 tablespoons hoisin sauce                      
• 1 tablespoon rice vinegar                      
• 2 teaspoons toasted sesame oil                      
• 4 scallions, thinly sliced        

Directions

1.  Drain tofu block then cut it horizontally into two slabs and press between paper towels (put a weight on top) for several minutes to remove some of the water.

2.  Cut the two slabs into cubes and place them in a shallow container.  Sprinkle some soy sauce over them and turn them to absorb all of the soy sauce.  Transfer the cubes to another shallow container containing cornstarch and turn the tofu until all sides are coated with cornstarch then place the tofu pieces on a wire rack

3.  Heat a 12" non-stick frying pan with a shallow amount of vegetable oil in it until the oil is shimmering.  Place the tofu cubes in the oil (should start frying immediately) and pan fry until bottom of tofu cubes are brown.  Adjust heat as needed.  Turn cubes and continue frying until all sides are golden.  When complete, transfer the cubes to a paper lined plate to drain and keep warm in a warm oven.

4.  Wipe out the frying pan with paper towels then add 1 tablespoon of the oil to it and heat over high heat until very hot.

5.  Add the bell pepper and cook until pepper is softened, 2 to 3 minutes.   Transfer to a bowl.

6.  Add another tablespoon oil to skillet and return to medium-high heat until shimmering.   Add the broccoli and stir fry constantly until the florets are bright green and a little browning has occurred.  Add a few Tablespoons water, put a lid on the frying pan, and reduce the heat to low.  Let the broccoli cook for 3-5 min until the broccoli is cooked as much or little as you prefer.  Remove the lid, raise the heat, and stir fry the broccoli again until most of the moisture has evaporated from the broccoli.  Transfer the cooked broccoli to a bowl with the red pepper.

7.  Add another Tbsp oil to skillet, add the garlic, ginger, and red pepper flakes and heat until fragrant, about 30 seconds.

8. Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender, but there is still liquid in the pan, several minutes.

7.  Stir in hoisin, vinegar, and sesame oil and continue to simmer until sauce is thickened, a minute or two.

8.  Stir in broccoli, peppers, peas, and peanuts.  Stir/toss until everything is hot.  Add the tofu cubes and stir to mix. Sprinkle with scallions before serving.

 Note: The sauce in this dish may seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving.

---

Foolproof Oven-Baked Brown Rice

Why this recipe works:

For our brown rice recipe, we cooked the rice in the oven to approximate the controlled, indirect heat of a rice cooker, eliminating the risk of scorching. Experimenting with proportions, we discovered why most brown rice is sodden and overcooked: Most brown rice recipes call for a 2:1 water-to-rice ratio. For our brown rice recipe, we found that 2 1/3 cups water to 1 ½ cups rice gave us perfectly cooked rice.

Serves 4 to 6

To minimize any loss of water through evaporation, cover the saucepan and add the rice as soon as the liquid reaches a boil. An 8-inch ceramic baking dish with a lid may be used or a baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

Ingredients
2 tablespoons unsalted butter or olive oil
1 small onion, minced
1 1/2 cups long-grain brown rice, medium-grain brown rice, or short-grain brown rice
2 1/3 cups water or vegetable broth or chicken broth
1/2 teaspoon table salt

Instructions
1. Adjust oven rack to middle position; heat oven to 375 degrees.
2. Heat butter or oil in in an oven-proof medium saucepan or casserole with a tight fitting lid over medium heat; add onion and cook until translucent, about 3 minutes.
3. Add liquid and bring to a full boil; once boiling, immediately stir in salt and  rice. Cover pot with lid, put pot in the oven, and bake rice 65-70 min until tender.
4. Remove baking dish from oven, remove lid, and fluff the rice with a fork. Place a clean dishcloth across the pot, replace lid, and let sit for 10 minutes. Uncover and serve immediately.

Potato Pizza

Basic Pizza Dough

recipe from here:

http://www.chewswise.com/chews/2010/01/really-easy-pizza-jim-lahey.html

Yield: enough dough for one pie baked in 13x18-inch rimmed baking sheets

330 grams bread flour [not reg flour] (11.5 oz)

1 3/4 teaspoons instant dry yeast

scant 1/2 teaspoon (5 grams) salt

1/2 teaspoon sugar

200 g water (200 ml or 3/4 cup + 2 Tbsp)

olive oil for pan

In a bowl, stir together the flour, yeast, salt and sugar. Add the water, and using a spoon, your hand, or a baker's plastic bench scraper, mix together until blended. You don't want to mix or knead this dough too much, or else the gluten will develop and you won't be able to shape it in the pan. But you want to mix in all the lumps of flour. In the end, you'll arrive at a stiff dough.

Cover the dough and let rise at room temperature for about 2 hours. (If your room is cold, put it in the oven with a pilot light to warm up a bit, or in a closed cabinet).

Dump out the dough on a lightly floured surface.  Fit a 13x18 inch rimmed baking sheet with a piece of parchment paper (cut to fit pan) then brush extra virgin olive oil lightly over the paper - make sure the it is totally covered, no missed spots. Then gently plop the dough on the pan and stretch and press it out to a 10" X 6" rectangle. Cover loosely with plastic wrap and let it sit 10-15 min, then uncover and push the dough out to the the edges and into the corners of the pan. If it springs back (that's the gluten working) wait five minutes and then proceed. The gluten should be weak enough to spread it fully over the pan. The dough is fairly thin. If it tears, piece it back together.

Pizza Patate

As Jim Lehey writes, "Potato pizza is another Italian classic you don't see very often in the United States. While my rendition is pretty traditional, I soak the potatoes in salted water first, which actually extracts about 20 percent of their moisture. That causes them to cook more quickly and makes them firmer. It's a little trick I learned from cooking potato pancakes."

YIELD: One 13-by-18-inch pie; 8 slices

EQUIPMENT: A mandoline

1 quart (800 grams) lukewarm water

4 teaspoons (24 grams) table salt

6 to 8 (1 kilo) Yukon Gold potatoes, peeled

1 cup (100 grams) diced yellow onion

1/4 teaspoon (2 grams) freshly ground black pepper

About 1/4 cup extra virgin olive oil

1 recipe Basic Pizza Dough

About ~1/2 tsp dried thyme

Preheat the oven to 475 F with a rack in the middle

In a medium bowl, combine the water and salt, stirring until the salt is dissolved. Use a knife or mandolin to slice the peeled potatoes very thinly (1/16th inch thick), and put the slices directly into the salted water so they don’t oxidize and turn brown. Let soak in the brine for 1-1/2 hour (or refrigerate and soak for up to 12 hours), until the slices are wilted and no longer crisp.

Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry. In a medium bowl, toss together the potato slices, onion, pepper, thyme and olive oil.

Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more of the topping around the edges of the pie, as the outside tends to cook more quickly. 

Bake for 30 to 35 minutes, until the topping is starting to turn golden brown and the bottom of the crust is colored and is pulling away from the sides of the pan.   Transfer to a rack, let cool briefly, then remove the parchment paper, transfer the pizza to a cutting board, and cut into 8 pieces.Serve the pizza hot or at room temperature.

Variation • Pizza Batata (Sweet Potato Pizza)

Substitute 2 sweet potatoes (800 grams), peeled, for the Yukon Gold potatoes, and use about 4 cups (about 900 grams) water and 24 grams (4 teaspoons) salt for the soaking liquid. Omit the rosemary in the topping.

SWEET-AND-SOUR COLESLAW

Adapted from Cooks Illustrated Published July 1, 1995.
 Serves 4.

 WHY THIS RECIPE WORKS: We wanted to find a coleslaw recipe that would keep the cabbage from watering down the dressing, with a piquant dressing that wasn’t too sharp. Salting cabbage caused it to lose most of its liquid, leaving the cabbage pickle-crisp. We found that salted cabbage also took on more of the dressing's flavors. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage, as is ordinarily the case.

 INGREDIENTS
1 pound cabbage (about 1/2 medium head), red or green, shredded fine or chopped (~6 cups)
1 large carrot, peeled and grated
1/2 cup granulated sugar
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon celery seed
4 tablespoons vegetable oil
1/4 cup cider vinegar
Ground black pepper

 INSTRUCTIONS

1. Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
3. Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.)

 STEP-BY-STEP: Shredding Cabbage Shredding By Hand:

 1. Quarter, then core the cabbage. 2. Separate the cabbage quarters into stacks of leaves that flatten when pressed lightly. 3. Use a chef's knife to cut each stack of cabbage diagonally into thin shreds. To chop the cabbage, turn the pile of shredded cabbage crosswise, then cut the cabbage shreds into a fine dice. •

15-minute Creamy Tomato Soup (Vegan)

Serves makes 2 1/2 quarts, serving 4 to 6, active time 15 minutes, total time 15 minutes

Ingredients

1/2 cup extra-virgin olive oil, divided

2 cloves garlic, grated on a microplane grater

1 small onion, finely sliced (about 1 cup)

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

2 slices white bread, crusts removed, torn into rough 1/2-inch pieces

2 (28-ounce) cans whole peeled tomatoes packed in juice

Kosher salt and freshly ground black pepper

Minced chives, basil, or parsley as garnish

Toasted bread or grilled cheese for serving

Procedures

Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.

Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.

Printed from http://www.seriouseats.com/recipes/2012/02/15-minute-creamy-tomato-soup-vegan-recipe.html

Posted by J. Kenji López-Alt, February 10, 2012

Notes:

any bread would work, though some would be harder to break down than others. I actually made a batch with some rustic italian sourdough-ish bread and it was great.

An immersion blender would work, but don't expect the same level of creaminess (It'll still taste great). Just start the blender, and slowly drizzle the olive oil into the region of the vortex.

QUICK TOMATO SAUCE

 

Makes 3 cups, enough for 1 pound of pasta.   Published May 1, 2009.   From Cook's Illustrated.

WHY THIS RECIPE WORKS:

To cook this brightly flavored, complex tomato sauce recipe in the time it takes to boil pasta, we chose minimally processed crushed tomatoes, which have a fresh taste but are already pureed. A few ingredients added essential flavor compounds to our tomato sauce recipe. Minced onion sautéed in butter (rather than olive oil) greatly enhanced the flavor of the tomatoes. Adding sugar, garlic, and oregano to the cooked onions further boosted our sauce’s flavor, as did adding chopped basil and olive oil just before serving.

This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

INGREDIENTS

• 2tablespoons unsalted butter (or olive oil for vegan)
• 1/4cup grated onion , from 1 medium onion (see note)
• 1/4teaspoon dried oregano
• Table salt
• 2medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 1(28-ounce) can crushed tomatoes (see note)
• 1/4teaspoon sugar
• 2tablespoons coarsely chopped fresh basil leaves
• 1tablespoon extra virgin olive oil
• Ground black pepper

INSTRUCTIONS

1. Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

No-Knead Pizza Dough

This dough is chewy, bubbly, and better than what you'll get at most pizza places. It bakes wonderfully in a home oven, on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey—owner of New York's Sullivan Street Bakery and pizza spot Co.—it's easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least 1 day ahead.


Makes six 10"–12" pizzas

active time: 90 minutes
total time: 20 1/2 hours

Recipe by Jim Lahey

Ingredients

    7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
    4 teaspoons fine sea salt
    1/2 teaspoon active dry yeast

Preparation

    Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
    Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
    Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.

To Make the Pizzas

    During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)
    Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"–12" disk.

If Using Pizza Stone

    When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
    Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes.
    Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.

Oven Roasted Tomatoes

These sweet, juicy tomatoes fall somewhere between the glorious taste of a ripe summer tomato and the richness of a sun-dried. We got the idea from tomatoes Provencal, a side where the tomatoes are stuffed with a mixture of garlic, parsley, breadcrumbs, and Parmesan cheese, then baked. Oven-roasted tomatoes make a delicious, colorful side dish to fish, pork, or beef, and taste great on sandwiches or tossed with pasta and a soft cheese. If you're making the tomatoes just for pasta, try cutting them into four wedges instead of rounds.

1 lb plum tomatoes (about 6), cored and cut into 4 rounds
3 Tbsp olive oil
1 tsp salt
A few turns of freshly ground black pepper
2 garlic cloves, peeled and minced
1/4 cups chopped fresh basil

1. Preheat the oven to 425 degrees.
2. Toss the tomatoes with the rest of the ingredients in a medium-size bowl.
3. Place the tomatoes, cut side down, on a non-stick aluminum-covered sheet pan. Scrape any remaining basil/garlic/oil mixture over the tomatoes. Place the sheet pan in the oven and roast the tomatoes until they begin to blacken around the edges, 25-30 minutes. Rotate the pan after about 15 min, and check the tomatoes occasionally to make sure that they're not charring. If they are, lower the oven temperature to 400.
4. Use the tomatoes immediately, or store them, tightly covered, in the fridge for up to 3 days.

From the Once Upon a Tart cookbook