Fried Ravioli January 2, 2010

 oil, for frying

1 cup buttermilk

2 cups flour mixed with Italian seasoning

1 package frozen cheese ravioli (about 24 ravioli)

1/4 cup freshly grated Parmesan

1 jar store bought marinara sauce, heated, for dipping

Heat oil  to 325 degrees F in a fryer according to manufacturers directions.

While the oil is heating, put the buttermilk and the seasoned flour in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the seasoned flour. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Bonny’s Mac and Cheese January 30, 2008

1/4 cup butter or margarine

1/4 cup flour

1 teaspoon salt

2 cups milk

1/4 pound American cheese, cut up

1 (8 ounce) package shredded cheese

1 lb. whole wheat pasta, cooked and drained

Melt butter in large saucepan on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir in pasta.

Pour into lightly greased 1-1/2-quart casserole. Bake, uncovered, at 350 degrees F for 20 minutes or until thoroughly heated.

Pan Bagnat June 26, 2007

My version is based on about 20 different variations, and is different every time I make it, too.  I use assorted combinations of the following:

1 baguette or ciabatta

Newman’s Own Olive Oil & Vinegar dressing

thinly sliced tomato

thinly sliced cucumber

thinly sliced red onion

pitted Calamata olives

sliced provolone, crumbled feta or smoked gouda cheese

sliced hard-boiled egg

sliced roasted bell pepper

capers

quartered artichoke hearts

fresh basil &/or oregano leaves

spinach leaves

hard salami &/or sliced smoked turkey (optional)

anchovies or tuna (optional)

Slice loaf of bread in half, lengthwise, scooping out some of the bread, if desired.  Drizzle dressing on both sides of bread.  Layer ingredients on the bottom half of bread, cover with the top half.  Wrap sandwich in foil or plastic wrap. Place on a baking tray and weigh the sandwich down with something heavy. Refrigerate a few hours before eating.

 Slice and serve.

Breaded Polenta Cutlets June 12, 2007

This is one of my favorite polenta recipes, from Moosewood Restaurant New Classics. I usually serve it topped w marinara sauce.

1 tsp salt

2 1/2 c water

1 c cornmeal

1 c chopped onions

1 – 2 cloves minced garlic

1/2 tsp ground fennel seeds

2 T olive oil

1/2 c grated Parmesan cheese

1 egg

1/4 c milk

1 c herbed bread crumbs

 Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken.  Lower heat and simmer, stirring frequently, until polenta tastes done.

Saute the onions garlic and fennel in the olive oil over medium heat for about 7 minutes.  Remove the cooked polenta from heat.  Stir in the onion mixture and grated cheese.  Add salt to taste.

Pour polenta into an oiled 10 inch pie pan.  Spread evenly with rubber spatula.  Refrigerate for at least 30 minutes.  The polenta will thicken as it cools.

Preheat the oven to 375.

In large bowl, whisk egg until foamy and then whisk in the milk.  Place the bread crumbs in a separate shallow bowl.  Cut the cooled polenta into wedges. 

One cutlet at a time, dip into the egg mixture, gently shaking off the excess, then the bread crumb mixture.  Arrange the breaded cutlets on an oiled baking sheet, about an inch apart.

Bake for 35 minutes until golden brown on both sides, turning once after about 20 minutes.

White Bean Salad with Cilantro Vinaigrette January 30, 2007

1 red bell pepper

4 – 6 green onions

2 c cooked great northern beans, or navy beans

1 c cooked garbanzo beans

1 c cooked barley

1/2 c Italian dressing

2 tbsp white wine vinegar

1 tbsp dried cilantro

2 tsp sugar

2 tsp olive oil

Chop vegetables, combine with beans, barley, and dressing ingredients.  Chill several hours before serving.

Black Bean Burgers January 10, 2007

1 (15 ounce) can black beans, drained and rinsed

1 c cooked brown rice

1 small onion, finely chopped

1 beaten egg

2 tbsp salsa

1 c whole wheat bread crumbs

 

In a large bowl, mash beans with a fork.  Add remaining ingredients,  mixing well.  Drop by 1/2 cupfuls onto an oiled skillet, flattening to 1/2 inch thickness.  Cook over medium heat 4 – 5 minutes on each side, or until firm and browned.

Falafels January 3, 2007

1 can garbanzo beans, drained

1 onion

1/2 c parsley

2 cloves garlic

1 egg

2 tsp cumin

1 tsp coriander

1/2 tsp salt

dash pepper

1 pinch cayenne pepper

1 tsp lemon juice

1 tsp baking powder

1 tbsp olive oil

1 c ww bread crumbs

In food processor, chop garbanzo beans, onion, parsley and garlic.  Mix in remaining ingredients.

Shape into 8 balls or patties.  Fry in olive oil, or bake on a well oiled baking sheet, until golden brown and crisp on both sides. 

Serve w tahini, hummus or cucumber sauce.

Black Bean Salad

1 can garbanzo beans

2 cans black beans

1 can corn

1 green or red pepper, diced

several green onions, chopped

Drain and rinse beans and corn in a colander.  Chop pepper and onions and gently mix together with beans in a large bowl.

1/4 c olive oil

1/4 c red wine vinegar

1 clove minced garlic

2 tbsp lime juice

1 tsp cumin

1 tsp chili powder

1/4 tsp salt

 Mix dressing ingredients, pour over beans and gently mix.  Refrigerate salad for at least an hour before serving.

Tomatican December 30, 2006

this is also from Moosewood Restaurant Cooks at Home

2 c chopped onions

1 fresh chile, minced, or 1/4 tsp cayenne

2 tbsp olive oil

2 tsp ground cumin

2 c frozen lima beans

3 c undrained canned tomatoes (28 ounce can)

2 c fresh or frozen cut corn

1/4 c chopped fresh cilantro

salt to taste

optional garnishes:

avocado cube sor slices

seasoned Tempeh

grated monterey jack or cheddar cheese

In a heavy nonreactive soup pot or saucepan, saute’ the onions and chile or cayenne in the oil for about 5 minutes, utnil the onions begin to soften.  Add the cumin and lima beans and saute’ stirring for a couple of minutes.  Add the juice from the tomatoes, cover, and simmer for 5 minutes. 

Chop the whole tomatoes right in the can.  Stir the chopped tomatoes, corn and cilantro into the pan.  Cover and simmer for about 10 mihutes, until the vegetables are tender.  Add salt to taste.

Serve plain or topped with any or all of the suggested garnishes.

Serve on rice, polenta, quinoa, or with warm tortillas or cornbread.

Curried Chick Peas and Tofu

from Moosewood Restaurant Cooks at Home

1 medium onion, chopped

1 garlic cloved, minced

2 tbsp vegetable oil

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp ground black pepper

pinch of cayenne (optional)

1 cake tofu (3/4 pound) cut into 1/2 inch cubes

2 c undrained cooked chick peas (16 ounce can)

2 tomatoes, chopped (about 1 1/2 c)

pinch of salt (or more to taste)

chopped fresh cilantro (optional)

plain yogurt (optional)

Saute’ the onion and garlic in the oil until the onions are translucent, stirring occasionally.  Stir in the cumin, coriander, turmeric, black pepper and optional cayenne. Add the cubed tofu and cook for a minute or so, stirring constantly.  Add the chick peas and about 1/2 c of their liquid, and simmer for 5 minutes.  Add the tomatoes and continue to cook until thoroughly heated.  Add salt to taste.

Serve topped with cilantro and/or yogurt if you like.