Sunday, November 18, 2007

New Cookbooks

This summer I got the new Peter Berley cookbook called Flexitarian Table. We have made about three meals out of this book and while all were successful they were all a lot of work. I am going to save this one for special Saturday night dinners for the two of us or for when we are entertaining.

This summer we went for a vacation in the Finger Lakes region. We camped in a state park and made most of our meals at the campsite. One night we ventured into Ithaca so we could try out Moosewood Restaurant. We really enjoyed our meal. I didn't have a positive recollection of their cookbooks but after the great meal we had I thought I would try again. This fall I got the Moosewood low fat cookbook because making good vegetarian food with a big hunk of cheese really doesn't count. This week I made 4 dinners from it (three vegan and one with cheese). They were all satisfying in a hearty hot dish kind of way and pretty easy to make. They did not have the elegance or beauty of the the recipes I had been following but I think they will add a nice mixture to our weekly menus. I found the Moosewood recipes did a nice job mixing in some interesting spices that made for some nice savory hot dishes.

Spinach Fettucini

There is probably some debt here to Andrea Immer who has a recipe for creamed spinach which she said you can make without the cream. I believe I was recalling that recipe when I made this up from food on hand. This served the two of us.

20 oz of bagged spinach
3 shallots, minced
2 tbsp olive oil
8 dashed red pepper flakes
fresh ground black pepper
1 tsp salt
6 oz whole pasta
dash of olive oil
dash of sherry vinegar

Put water in pasta pot on to stove to boil. Boil one bag of spinach at a time. About a minute of boiling time. Drain, pressing out some moisture. Pile on large cutting board. When all spinach is on the board chop in 1/3 inch dice.

Saute shallot in oil in chef's pot until just browning. Add spices. Add the spinach to the shallots and add the pasta to the boiling water. Mix the spinach in well and cook off some water if necessary. When pasta is done drain and add to spinach. Toss to mix and add salt if needed.

Serve spinach pasta to plates. Drizzle each with olive oil and vinegar. I would guess it was about 1/2 tsp of olive oil and 1/4 tsp of vinegar.

We both liked this and liked it more the more we ate. I would be reluctant to serve it to others because normal people don't eat a whole bag of spinach at a meal.

What is in the pantry Chili

Here is a chili recipe I developed for what we had in the Kitchen. I think you probably do need to have the same brand beans and tomatoes for the same result.

1 Tbsp canola oil
1/2 Cup bulgur wheat
2 onions, finely chopped
1 shallot, finely chopped
1 yellow or red bell pepper, finely chopped
1 hot pepper, seeds removed, finely chopped
4 cloves garlic, minced
1 can 14oz Muir Glen fire roasted crushed tomatoes
1 can 14 oz Muir Glen fire roasted chopped tomatoes
1 can 14 oz Muir Glen whole tomatoes
1 can S&W black beans with liquid
1 can S&W white beans with liquid
1/2 tsp ground smoked paprika
1 tbsp ground cumin
1 tsp salt
fresh ground black pepper
1 inch piece canned chipotle minced
1 tsp adobo sauce from canned chipotle

Heat oil in dutch oven. Add bulgur and cook until toasted. Add onion and shallot and cook until soft. Add peppers and cook a few minutes. Add garlic and cook one minute while stirring. Add the tomatoes and beans and bring to boil. Add spices. Adjust pan to simmer. Use a lid for thinner chili. At this point cook at least 15 minutes, adjust seasonings, serve. This is good with some corn chips.