Sweet Tooth Haven

Vegetarian Ceviche

Ceviche is a dish generally made with raw fish or shrimp that is marinated by the acid in lime or lemon juice. I don't eat fish, raw or otherwise.  This is a vegetarian version in which cauliflower substitutes for the fish.  But don't worry, the cauliflower is diced so small and absorbs so many other flavors, it is unrecognizable.  Trust me, I'm not a huge fan, and my carnivore boyfriend loves it.  The idea from this came from  a coworker who  brought in some leftover vegetarian ceviche made by his mother.  Needless to say it was outstanding.   I got impatient waiting for his mother's recipe, so I created my own from what I remember as the ingredients.   With all the fresh veggies, I imagine this would be crazy-good for you if it wasn't eaten with tortilla chips. Get your best chopping knife and get started!

Preparation takes a bit of time, but it's easily made ahead and kept in the fridge.

Makes about 3 cups.

Ingredients:

• 1 head of cauliflower
• 3-4 limes depending on juicieness (Lemons work, too.  Or, try a combination.)
• 2 roma tomatoes
• 2-3 serrano chilies (or jalapenos)
• 1/2 yellow onion
• 1 clove garlic, crushed
• 1 bunch cilantro
• 1/4 teaspoon ground cumin
• salt to taste

Directions:

1.  Separate the cauliflower into florets.  Try to get them uniform in size.

2.  Use raw cauliflower and skip this step!  Or, blanch the cauliflower in boiling, salted water for about 3 minutes.  Immediately drain and place in an ice-water bath to stop cooking.

3.  Once cauliflower is cool, it's time to chop.  Dice fairly small, less then 1/4 inch is good.  Also try to keep as uniform as possible.   

4.  Place diced cauliflower in a non-reactive bowl (glass, ceramic, stainless).  Add enough lime juice to coat all the cauliflower and pool up in the bottom.  You want it very wet because you'll be adding more to the juice.  Cover and refrigerate for 2 hours.

5.  After about 1 1/2 hours, begin preparing the rest of the ingredients.  Collect all the chopped ingredients in a bowl to add at once to the cauliflower.  It's best to chop everything about the same size, with the chilies and garlic being smallest. Prepare yourself!   Don your so-stylish, eye-saving Onion Goggles.   Dice the onion very small (try for about 1/4 inch, or roughly the size of your cauliflower). 

6.  Quarter the tomatoes lengthwise and remove the seeds before dicing.

7.  The easiest way for me to mince chilies:  First cut off the stems.  Cut chili in half lengthwise.  Use a spoon to scrape out seeds and ribs.  Cut matchstick strips lengthwise, then perpendicular.  Wash your hands before touching eyes! 

9.  Chop the cilantro.  Add the onion, tomatoes, chilies, and cilantro to the cauliflower and stir.  Add the crushed garlic and 1/4 teaspoon cumin.  Start with 1 teaspoon salt then add more to your taste.

10.  Place back in the refrigerator for at least 1/2 hour for best flavor.   This is one of those dishes that is better the longer it sits.

Serve with chips.  Enjoy a healthy, flavorful dip!

Printable Vegetarian Ceviche Recipe (pdf) - NOTE - Skip the blanching to use raw cauliflower.

Spanakopita - Spinach Pie

This is a Greek dish of spinach and cheese baked in layers of phyllo (a thin, flaky pastry dough).  The first time I had spanakoptia was in college when my roommate made it.   I loved the flaky crust and the flavor of the filling.  I copied her recipe and fiddled with it over the years. 

Usually I make spanakopita in a round springform pan so it's easy to get out, then slice it like a pie.  Use any size/shape dish you have.  A 9"square would be great since the phyllo is 9" wide!  For appetizers or finger food a spoonful of filling can be folded up into triangles using strips of phyllo.  Make the filling up to a day ahead, cover and set it in the fridge to let the flavors blend.  Leftovers can be reheated in the oven to keep the shell crispy.

Before you start,

• read my tips for working with phyllo dough. 
• make sure you have a pastry brush.

Ingredients:
phyllo dough - thawed
1/2 cup unsalted butter, melted

Filling:
2 bunches of fresh spinach (2/3 to  3/4 cup cooked)
8 oz. feta cheese, crumbled
12 oz. ricotta cheese
1/2 cup grated parmesan cheese
4 TBSP flour
1 egg
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1 tsp dried parsley
1 1/2 TBSP fresh oregano, chopped (1 1/4 dried)
pinch of nutmeg
pinch of red pepper flakes (optional)

Directions:
1.  For fresh spinach:  Wash spinach and remove stems; do not dry.  Place still damp spinach in a large skillet and cook, stirring over medium-high heat until wilted.  (2-3 minutes)  Do this in batches if your skillet is not large enough.

    

For frozen spinach:  Thaw spinach, check for any stems, go to step 2.

2.  Remove the excess liquid from spinach in one of two ways:  Place in colander and use the back of a spoon to press out liquid, or put spinach in a towel and wring out.

3.  Chop spinach.  You should have 2/3 - 3/4 cups.

4.  Combine the spinach with the rest of the filling ingredients (everything except phyllo and butter).  Cover and refrigerate until ready to use.  Make up to a day ahead.

5. Prepare  your workspace.  Set phyllo under plastic wrap and a damp towel.  Melt the butter.  Butter the sides and bottom of your pan.  Set the pan close to the phyllo and melted butter.

6.  Work quickly to lightly brush one sheet of dough with melted butter.  Removed the coated sheet and cover the rest.  Fit sheet into your pan,  pressing it into the sides and bottom.  It will overlap the edges of the pan.  Brush with melted butter.  If your dough tears like mine, don't worry, there will be more layers.

7.  Keep adding sheets, working your way around the pan and brushing each with butter until you have made a complete layer.  Then make a second layer.

8.  Spread filling mixture into lined pan.

9.  Brush a sheet of phyllo with butter, fold it in half and place on top of filling.  Brush it with butter.  Repeat this process, laying the next sheet on top the first, but turned 90-degrees.

 

10.  Fold in the phyllo that is hanging over the sides of the pan.  Lift up all the edges, press in and work your way around the pan buttering as you go.

       

11.  Bake at 350-degrees for 45 minutes until the top is golden.

12.  If you used a springform pan, remove the sides after 10 minutes then carefully slide the pie onto a rack to cool.

13.  Serve warm or at room temperature.  Present the whole pie at the table, or cut into individual slices.

 

 

For appetizers:

After you brush a sheet with butter, fold it lengthwise.  Place filling at one end and fold triangles (like a flag).  Brush with butter as you go.  Bake on a sheet for 15-20 minutes.

        

Potato and Garbanzo Curry

This is a quick curry that I can make on a work night and have leftovers for lunch or dinner the next day.  In fact, it's even better the next day when all the flavors have combined.  It's easy to vary how spicy the dish is by reducing or increasing the cayenne and chiles.  Look for organic ingredients!

Ingredients:
2 TBSP oil
1 yellow onion diced
1 bell pepper, diced
4 cloves garlic, minced
2 stalks celery, chopped
1 serrano chile, seeded and chopped (bird chiles work well too)
1/2 tsp salt
1/2 tsp pepper
3 TBPS tomato paste
2 -3 TBPS curry powder
1/4 tsp cayenne pepper (optional - leave out for a milder curry)
1/4 tsp tumeric (optional)
1 lb red potatoes scrubbed and cut into 1 inch cubes
14 oz. can garbanzo beans rinsed and drained
3-4 cups low sodium vegetable broth (or chicken if you prefer)
Hot, steamed rice
chopped cilantro and green onions for garnish

Directions:
1.  Heat oil in a 4-6 quart pan over medium heat.
2.  Add onions, bell pepper, garlic, celery, chile(s).  Stir and sprinkle with the salt and pepper.  

3.  When veggies are tender, about 5 minutes, add the tomato paste and stir to incorporate.

4.  Add the garbanzo beans and potatoes.  Pour in just enough broth to cover.
5.  Stir in the curry powder, cayenne, and tumeric if using.
6.  Cover and simmer for 30-40 minutes until the potatoes are tender.

7.  While you wait, steam some rice to serve with the curry and chop your garnish.

Serve over steamed rice and sprinkle with cilantro and green onions.  Enjoy!

Potato Leek Soup

Definitely my favorite soup, but why is something that seems simple so hard for restaurants to get right? Whenever I order potato soup it's usually a little too creamy and way too bland.  Last month during one of our winter storms (which means rain in these parts) I decided it was time to learn to make my own potato soup.   I've now made it every weekend for 4 weeks and we're still not tired of it.  It's perfect for these cold, rainy days.   I like the soup chunky, if you want a smoother soup, use a hand blender to get rid of chunks.  Makes 4-6 servings.  It re-heats well and we usually  have leftovers for dinner the next night.

Ingredients:
3 TBSP butter
1 carrot peeled
1 stalk celery (with a few leave if you've got them)
2 leeks - good sized or 3 smaller ones
1 heaping Tablespoon flour
3 large russet potatoes
2 TBSP - 1/4 cup barley (optional)
water
whole milk, half and half, or cream(!)
salt and pepper to taste

Garnish Ideas:
green onion
shredded cheese
crumpled bacon for you meat eaters

Directions:

1.  Cut carrot in half lengthwise (quarter it if it's really fat) then chop.  Do the same for the celery stalk.  Chop up some celery leaves if you have them.

2.  Clean your leeks really well, the grit likes to hide in the layers.  Quarter it lengthwise and chop.

3.  Melt the butter in a saucepan or stock pot over medium heat.  Add the chopped carrot, celery, leeks, 1 tsp each of salt and pepper.   Let this simmer until the veggies are tender.

4.  Add the flour and stir to cook it slightly.  Add 1 cup of water and stir.

5.  Peel your potatoes and cut them into small chunks.  Add to the veggies.  I usually cut one potato, rinse it, then  drop it in the pot and cover with water before cutting the next.

6.  Add enough water to just cover the potatoes and stir in some barley and more salt and pepper.  Let this simmer until the potatoes are tender.

7.  Mash up some of the potatoes with a fork.  This will thicken the soup with some help from the flour added earlier.

9.  Add about 1/4 cup whole milk (or a dash cream if you dare!).  I haven't tried skim, low-fat, or soy milk, but if you do, let me know how it comes out.

10.  Season with more salt and pepper to taste.

11.  Spoon into bowls and add your choice of garnish.  My favorite:  cheese and green onions!

Rigatoni with Vegetarian (or not) Sausage and Peppers

I make this recipe with two types of sausage: vegetarian (tofu) Italian sausage for me, and Italian turkey sausage for my boyfriend.  Use one, both, or pork, if you like.   

The recipe comes from Everyday Pasta by Giada de Laurentiis (except for the veggie sausage), but I halve the recipe to make it for two and use a bit less pasta.  We still have leftovers!  You can also forget the pasta and serve on some nice rolls to make sandwiches.

Ingredients:

2 TBSP extra-virgin olive oil
2 Tofurky vegetarian Italian sausages, sliced
3 sweet Italian turkey sausage (or 2 more Tofurky or use pork if you like)
1 bell pepper, sliced
1 yellow onion, sliced
1/2 tsp salt
1/2 tsp black pepper
2 cloves chopped garlic
1/4 cup fresh basil, chopped
1/4 tsp dried oregano
1 TBSP tomato paste
1/2 cup Marsala wine
8 oz.  canned diced tomatoes with juice
pinch of crushed red pepper flakes
6 oz. dried rigatoni
freshly grated Parmesan cheese for garnish

Since you'll be adding bunches of ingredients together at different times, it's a good idea to be organized.  Here's my set-up:

Put sliced onions, peppers, salt, and pepper together.

Chopped garlic, dry oregano, and fresh basil go together.

Wine and diced tomatoes together.  (Sorry no picture)

First add 1Tablespoon oil to a large, heavy skillet over medium heat.  Add the sausages and cook until brown on all sides.  About 20 minutes. (Less for the veggie sausage which should be cut up before cooking.)  I use a separate pan for each type of sausage.  While the sausages cook I do my chopping an organizing.

Remove the sausage from the pan(s).  Add the peppers, onion, black pepper and salt to the large skillet.  Cook until golden, about 5 minutes.  Add the garlic, oregano,and basil and cook for 2 minutes.  Add tomato paste and stir until incorporated.    It'll look something like this:

Add the Marsala, tomatoes, and red pepper flakes.  Stir and scrape bottom of pan to loosen any bits that have stuck.  Add the sliced, cooked sausages and let simmer until the sauce thickens, about 20 minutes.  This is a good time to cook the pasta unless you're making sandwiches.

When your pasta is done, add to the sauce and mix it up. Spoon onto plates and sprinkle with Parmesan.

 

Baked Macaroni and Cheese

Macaroni and cheese is my favorite comfort food.  How can you wrong when combining two such wonderful ingredients: pasta and cheese?  Nothing in a box can beat homemade mac and cheese, especially when it's baked with a crunchy topping.  I've been making this since high school when my mom called me to say she'd be late from work and I scribbled her instructions on the sheet of loose-leaf paper I was using to do my math homework.  I've varied the recipe slightly to fit my changing tastes, but it still holds true to the one my mom dictated over the phone. 

Ingredients:

• 6 oz. dried pasta (I used celentani,shells are good,too)  cooked al dente
• 3 TBSP flour
• 3 TBSP butter
• 1 1/2 cup warm milk
• 4 cups colby-jack and fontina cheese, shredded
• Cheez-its (or goldfish), crumbled
  
• pepper to taste
  
• dash of nutmeg
• 1/4 tsp chili powder

Directions:

1.  First you will make a roux.  This is a mixture of flour and fat.  Melt the butter over medium low heat.  Stir in the equal amount of flour.  It should be pasty, if not, add more flour.  Stir it around over the heat to 'cook' the flour slightly.

2.  Start adding the milk.  You don't want to make lumps, so go slow! While stirring with a whisk, pour in a bit of milk at a time.  Wait until it's become incorporated before adding the next bit.

3.  Stir the roux (gently) until it thickens.  This is a good time to add the seasonings.  I usually switch to a wooden spoon at this point.  The roux will become noticeably thicker and will coat the spoon.

4.  Add the shredded cheese.  Like with the milk, you want to stir after each addition until the cheese melts into the sauce.

5.  Now it's time to mix the pasta with the cheese sauce.  You may choose a different method, but I like to add pasta to the sauce right in the saucepan.  That way I can control how much pasta goes in, I like mine very cheesy, so sometimes some pasta is leftover.

6.  Pour into a baking dish.  Crumble Cheez-its over the top. 

7.  Bake at 350-degrees for about 20 minutes, until it's nice a bubbly.

8.  Serve it up hot.  I also like cold mac and cheese, so it makes great leftovers.  My friend always put lemon pepper on hers which I sneered at, until I tried it.  Now it's a habit.