Two tasty recipes I tried today. They are from a vegetarian cookbook called Moosewood Restaurant Cooks at Home
. It's from a restaurant in New York, run by "The Moosewood Collective," a commun-ish group of 18 people who run the restaurant, teach cooking classes, etc. (Sounds awesome.) I have used a recipe from this Collective (different cookbook) before, the Tomato/ Bulghur Wheat Soup. In any case, now that I'm doing low protein, I think a vegetarian cookbook is going to come in handy as I can't stomach meat anyway. Also, this is a large book full of recipes you can make in 45 minutes or less, so that's good. Lots of vegan and non-dairy dishes, too. These recipes, I'd say, are probably for the more culinarily adventurous. They are not difficult, but include things like curry, miso, tempeh, tomatican, stifado, gorgonzola, orange compote, chakchouka... and other stuff you won't find at Cracker Barrel. This is why I have not dug very far through this book yet, but I'm working on amending my ways. (Gotta get creative now.)
. It's from a restaurant in New York, run by "The Moosewood Collective," a commun-ish group of 18 people who run the restaurant, teach cooking classes, etc. (Sounds awesome.) I have used a recipe from this Collective (different cookbook) before, the Tomato/ Bulghur Wheat Soup. In any case, now that I'm doing low protein, I think a vegetarian cookbook is going to come in handy as I can't stomach meat anyway. Also, this is a large book full of recipes you can make in 45 minutes or less, so that's good. Lots of vegan and non-dairy dishes, too. These recipes, I'd say, are probably for the more culinarily adventurous. They are not difficult, but include things like curry, miso, tempeh, tomatican, stifado, gorgonzola, orange compote, chakchouka... and other stuff you won't find at Cracker Barrel. This is why I have not dug very far through this book yet, but I'm working on amending my ways. (Gotta get creative now.)So here are the recipes:
Greek Rice Pilaf
In a heavy skillet, saute ONE LARGE ONION in OLIVE OIL until onion softens (5 min.) Add 2 CLOVES GARLIC, 1 TBSP. DRIED MINT, 1/8 TSP PEPPER and saute 2 more minutes. Stir in 4 CUPS SPINACH, 3 TBSP LEMON JUICE, 4 CUPS COOKED RICE, and 1 CUP GREEN PEAS. Add in 2 TBSP FRESH DILL. Cover and cook 3 or 4 minutes, stirring occasionally.
When spinach is limp and rice is hot, top with 1 CUP FETA CHEESE and serve immediately.
Notes: I used brown rice and dried dill (about one tsp) and one can (16 oz) of green peas. I also went light on the feta, which is the main source of salt in this recipe, so the values will actually be a little lower than stated. The recipe says that you can serve hot or at room temp. I liked it hot. It states that as variations, you can add cooked chickpeas or chopped tomatoes with the spinach and peas. Sounds tasty.
8 oz serving: 305 calories, 8.7 g protein, 9.4 g fat, 46.5 g carbs, 254 mg sodium, 17 mg cholesterol.
Polenta
Bring 3 CUPS WATER and PINCH OF SALT to a boil. Add 1 CUP CORNMEAL in a thin, steady stream while whisking briskly. Stir in 2 TBSP BUTTER and (optional, but good) a PINCH OF CRUSHED RED PEPPER FLAKES. Simmer for about 10 minutes or until thickened, stirring often. Remove from heat, stir in 1/2 CUP GRATED PARMESAN CHEESE and serve.
Notes: This has a good comfort food feel. If you like grits, you'll like this. Basically the same thing. Beware! As with grits, it's going to sputter a lot as it cooks, so you'll want a splatter screen or something to shield yourself. Dad has had a scar for about 50 years from a grits incident. You have been warned. Also, you are gonna want to soak the pot right away, since dried cornmeal sticks like crazy.
8 oz serving: 263 calories, 10 g protein, 11.2 g fat, 30 g carbs, 647 mg sodium, 28 mg cholesterol.
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