Thanksgiving 2009

recipes following the list

Fennel, Orange, and Pomegranate Salad- The Voluptous Vegan- this was good and very refreshing with all the starches in the other dishes- I would like to try adding some clementines with the navels next time

Cranberry Salsa- Southern Living- always a hit-
Cosmopolitan Cranberry Sauce- Epicurious- this was excellent! and so easy- I did cut back on the vodka and triple sec as some of the reviews rec and it was great
garlic mashed potatoes
Sauteed Sweet Potatoes with Red Onions and Balsamic Vinegar- The Voluptuous Vegan- a surprise hit! delicious although I added a bit more balsamic than I should have- and that was a good thing
baked sweet potatoes
Carrots and Brussels Sprouts- Gourmet- epicurious-always a hit
Garlic Glazed Green Beans
Zuni Bread- The Bread Lover's Bread Machine Cookbook- love this bread and it worked nicely
rolls, vegan apple pie, and pumpkin pies from Whole Foods- yummy

Sugared Cranberries- Cooking Light- came out really good this year- I've been leaving them uncovered on the kitchen island instead of in a covered container.  They tend to get "wet" if covered
Pumpkin Millet Muffins- rebar

***recipes*** 

Fennel, Orange, and Pomegranate Salad adapted from The Voluptous Vegan
6 tablespoons fresh orange juice
2 tablespoons balsamic
scant 1/4 cup extra-virign olive oil
salt and freshly ground black pepper
1/2 medium fennel bulb, cored and very thinly sliced
1/4 cup pomegranate seeds
2 navel oranges cut into segments- might try mixing in some clementines
2 bunches watercress, well washed and tough stems removed

Make the dressing by whisking together the orange juice, vinegar, and oil. Add a pinch of salt and a sprinkle of black pepper.

Combine the fennel, pomegranate seeds, and orange segments in a bowl. Pour half the dressing over them and marinate at room temperature for 30 minutes. Drain; reserving the marinated fennel, orange, and pomegranate seperately. Stir the strained dressing back into the rest of the dressing.

When ready to serve, toss the watercress with the dressing. Arrange the fennel, orange, pomegranate on top of individual portions of the watercress.


Cranberry Salsa- Southern Living November 2000
3 cups fresh cranberries
1/2 medium-size onion, chopped
1-2 serrano peppers, chopped
1/2 cup chopped fresh cilantro
1/2 cup honey (I now use a mix of agave and maple syrup)
2 tablespoons fresh lime juice
1 tablespoon grated orange rind

Process all ingredients in a food processor, pulsing 6 to 8 times or until coarsely chopped, stopping to scrape down sides. Cover and chill 8 hours.
Yield: 2 1/2 cups
Cosmopolitan Cranberry Sauce- adapted from Epicurious- November 2007
1 (12-ounce) bag fresh cranberries, rinsed, drained, and picked through
1 cup sugar
3 tablespoons vodka
1 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec

In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.


Transfer to medium bowl and cool, stirring often, until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours. (Sauce can be made up to 2 weeks ahead and refrigerated.) Serve chilled or at room temperature.
Yield: 3 cups

Sauteed Sweet Potatoes with Red Onions and Balsamic Vinegar- adapted from The Voluptuous Vegan
2 tablespoons extra-virgin olive oil

1/2 cup minced red onion
1 small sweet potato, cut into 1/8-inch dice (1 cup) (I used a mandoline to get 1/8-inch slices and then diced)
salt and freshly ground pepper
a few drops of balsamic vinegar

Heat a skillet over high heat.

Add the oil and saute the onion over high heat for 3 or 4 minutes, until brown. Add the sweet potatoes and cook, stirring constantly, for about 4 minutes, or until the sweet potatoes are cooked through and lightly browned. Remove from the heat and season with salt and pepper and a few drops of balsamic vinegar. Toss gently. Serve immediately or reheat, covered, in the oven.

I also made this with the potatoes sliced in the mandoline but not diced- like a potato chip slice.

Carrots and Brussels Sprouts adapted from Gourmet- Feb 2008- epicurious
2 tablespoons chopped shallot (from 1 medium)

3 tablespoons unsalted butter, divided (better to use just 1 tablespoon initially and then a short tablespoon at the end)
1 lb carrots, cut diagonally into 1/2-inch-thick pieces (I don’t use a full pound)
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Zuni Bread- adapted from The Bread Lover's Bread Machine Cookbook
I'm giving the ingredient list for a 2-pound loaf- I find this is usually what I bake- either one large loaf or two smaller loaves or even 4 mini-loaves.


1 1/2 cups soymilk with 2 teaspoons lemon juice- stir together and let rest for about 5 minutes
4 tablespoons sunflower seed oil
2 1/2 cups bread flour (I've used 2 cups then added an additional 1/2 whole wheat successfully)
1 cup whole wheat (white whole wheat works great)
1/2 cup cornmeal (I love the medium grind- once I used the coarse grind- I liked it!)
1/3 cup raw sunflower seeds
3 tablespoons dark brown sugar
2 tablespoons gluten
2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set on dough cycle.  After the cycle ends, remove and divide into 2 loaf pans.  Let rise in a warm, draft-free place for about 45 minutes or until doubled in size.
Preheat oven to 350F.  Bake for about 35 minutes.
Remove from the oven and let cool in the pans for 10 minutes. Remove from the pans place it on a rack. Let cool to room temperature before slicing.

Sugared Cranberries- Cooking Light-
Yield: 9 servings (serving size: about 1/3 cup)

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere.


Pumpkin Millet Muffins- adapted from rebar

1/2 cup plus 1 tablespoon vegetable oil
1 cup plus 2 tablespoons soy milk with 2 teaspoons lemon juice
3/4 cup brown sugar
1/2 tsp vanilla
1 1/2 cups pumpkin puree
1/2 cup rolled oats
1/2 cup millet
1/4 cup pumpkin seeds
1 cup unbleached flour
3/4 cup whole wheat flour
2 tsps baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg

Preheat the oven to 350F. Grease a large muffin pan and the line with muffins cups if you like. Set aside. Combine oil, soymilk lemon mixture, sugar, vanilla and pumpkin in a large bowl and mix together, making sure there are no lumps of brown sugar. Stir in the oats. Toast millet in a hot dry skillet until lightly browned and fragrant. Toast the pumpkin seeds and add the millet and seeds to the bowl. Set aside.

In a separate bowl, sift the dry ingredients together. Add the dry mix to the wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.  Add a bit more soymilk if the mixture seems dry.

Fill muffin cups generously with batter.  Bake for 25 minutes, or until an inserted toothpick comes out clean.
Yields 15 large muffins

menu for the week of Nov 15-20

Sat
tacos with homemade Black Calypso beans from Rancho Gordo- those beans were sooooo good!

Sun
I tried a Wildwood Sprouted burger- (good but a little tofu-y with a dry mouthfeel- I like Amy's better.)
Dh had a Bocca burger
Soy Braised Mustard greens- Vegetables Every Day

Mon
Broccolini, Cherry Tomato, and Butter Bean Udon- found on this great meal planner website- DH gave this 5 flamingos- I loved it but would love to add some garlic and mushrooms!  Here are my suggestions and some changes I made.
ciabatta
Mash for the ciabatta- from The Balanced Plate- I'll post the recipe later

Tues
Mu Shu in Moments- epicurious- Gourment- Feb 06- I my vegan version is below

Wed
not sure- I'm going to see Jack Bishop at Politics and Prose and wil be getting home later than normal- leftovers??

Thurs
pasta with marinara
salad

Sat
its the last saturday for the farmers market at the Kentlands- and the Homestead Farms in
eastern Maryland has had the best greens- last week I came home with kale  (young and fresh and so good), red mustard, and green mustard.  This week I'm hoping for some Tatsoi to make for dinner.

mu shu in moments

adapted (veganized) from Gourmet February 2006
Makes 4 servings
 2 1/2 tablespoons peanut or vegetable oil
2 heavy teaspoons finely grated peeled fresh ginger
2 garlic cloves, finely chopped
1/4 heavy teaspoon dried hot red pepper flakes
1 (16-oz) bag coleslaw mix
1/4 cup water
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
3 tablespoons hoisin sauce
1 bunch scallions, coarsely chopped
8 (6-inch) whole wheat flour tortillas
1 pkg Morning Star's Chick'n strips- served at the table for DH

Accompaniments: hoisin sauce; chopped scallions, mung sprouts, extra chopped purple cabbage
 Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until shimmering, then heat the Morning Star Chick'n strips, stirring, until just browned. Transfer to a bowl. Add remaining 1 1/2 tablespoons oil to skillet and heat until hot then cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 tablespoons water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.

Stir together soy sauce, sesame oil, remaining 2 tablespoons water, and hoisin sauce in a small bowl. Add to coleslaw mixture along with scallions and cook, stirring, 2 minutes. Remove from heat and place in a large bowl.


Heat tortillas if needed and put on a plate.

To assemble, spread hoisin on each tortilla and top with mu shu mixture, chicken, and scallions, then roll up. (I prefer to put all the ingredients on table so that we can make our own as we go.)

menu week of Nov 2- Nov 5

Sunday
take out- busy finishing planting bulbs and panseys and hitting the outlets (I needed a mid-weight winter coat for recess)
Sean roasted our pumpkin seeds

Monday
Orecchiette with Broccoli Rabe- The Mediterranean Vegan Kitchen
Salad

Tuesday
Panang Curry- The Curry Book
leftover coconut rice
steamed broccoli

Wed
DH might be on his own
or Creamy Avocado & White Bean Wraps- Eating Well

Thursday
Mu Shu in Moments- Gourmet
steamed greens

misc
Pumpkin Millet Muffins- Rebar

Halloween

It was a bit rainy for Halloween so we didn't put out any appetizers to enjoy while passing out candy but not so rainy that we weren't able to stand outside together with the neighbors to enjoy our drinks.  We invited the neighbors over for dinner after trick or treating- the recipes are below.  The kids this year were so cute- their costumes showed time and care not just a pillow case over the head and hey- I'm a ghost.  They were also so polite- remembering to say trick or treat and *thank you*!!  I have inflatable witchy legs that I stick out of my trunk.  Still a big hit.  One girl, who was about 3- kept staring at the legs- you could see her wheels turning trying to figure those legs out!  Dad took a picture.

menu
Vegan sloppy Joes
baked beans
coleslaw

Sophisto Joes
adapted from Gourmet October 2007

These are the Jay Gatsbys of sloppy joes—suave, debonair. But we'd be remiss if we let the black-tie frippery of these cosmopolitan joes belie their true nature: Just as with Fitzgerald's famous hero, there's substance underneath all that class. These civilized sandwiches are hearty, delicious, and perfect for a weeknight dinner.
 Makes 4 servings

1 (14 1/2-ounce) can whole tomatoes in juice, drained or tomato sauce
1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons unsalted butter- like Earth Balance
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 pkg tempeh, steamed for 10 minutes and cooled and crumbled
1 1/2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons vegan Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 whole wheat rolls, split
Purée tomatoes in a blender if using the whole tomatoes.
Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.

Add tempeh, stirring to break up any large lumps, 3 to 4 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and serve on the rolls.


Carolina Cole Slaw
adapted from Bon Appétit March 1996
Caroline Belk: Richmond, Virginia

1/2 cup distilled white vinegar
6 tablespoons sugar- I used a heavy 3
6 tablespoons vegetable oil- I used 3 as suggested in the notes posted online
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds

1 medium cabbage (about 1 1/4 pounds) (I used about 1 pound green, 1/4 red and one large shaved carrot.)
Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.

Combine cabbage and dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Yield: Serves 8


Bean Pot
adapted from Even More Special

2 T olive oil
2 cloves garlic, minced
3 onions, thinly sliced
1/2 cup lightly packed brown sugar- (really I like closer to 1/3 cup, DH likes the full 1/2 cup packed!)
1/4 cup vinegar
1 tsp dry mustard
1 tsp salt
1 tsp pepper
1 16-oz can pork and beans
1 16-oz can lima or butter beans, drained
1 16-oz can kidney beans, drained
Preheat oven to 350F

In a skillet, heat the olive oil; saute the garlic and onion until soft (not brown).

In a mixing bowl, combine the garlic and onion with the brown sugar, vinegar, catsup, mustard, salt and pepper.

Add remaining ingredients, mix well, and pour into a 2-quart casserole dish.
Bake 45 min to 1 hour, covered.
12 servings

menu week of Oct 24/25- 29

Sat
Red Lentil Chickpea Burgers with Spicy Peanut Sauce- The Healthy Hedonist
steamed broccoli

Sun
leftovers

Mon
black beans and rice
steamed red kale

Tues
pasta with marinara sauce
salad

Wed
out with friends

Thurs
big salad
bread

menu for Oct 18-24

I had bought some Kalijira rice last year when I got my rice cooker.  This is my week to play!  I found three recipe to make- one pudding and two pilafs.  One of the pilafs is a quick and easy version made in the rice cooker and the other is a slighly longer recipe with a few more ingredients.  Below is the description of the rice from the back of the package.

Considered the premium rice of choice in Bengal, Kalijira is known as the "Prince of Rice" for its delicious and delicate nutty flavor. This tiny aromatic rice is easy and fast to cook, producing firm yet tender separate grains. Use this heirloom rice in your favorite recipes and as an alternative to basmati for pilafs. Also makes an exceptional rice pudding. Lotus Foods

Sunday
Reubens- The Healthy Hedonist- love the Russian dressing sauce from this recipe too
french fries

Monday
either Chinese takeout or black beans and rice-
steamed kale
salad

Tuesday
Aromatic Kalijira Rice Pilaw- The Ultimate Rice Cooker Cookbook
Pilaw or pilaf, as this rice-based dish is know in some parts of the world, is made in different ways in different regions of India. A rice is reserved for special occasions, pilaw is served with a generous sprinkling of almonds and raisins on top. But even without the embellishments, this pilaw is a pleasant change from boiled rice. This is a traditional northern Indian method of preparation, coutesy of Lotus Foods.
Gita's Dal- Seduction of Rice 
Curried Mustard Greens with Tomatoes- Vegetables Every Day

Wednesday
Singapore Rice Noodle- The Curry Book
steamed broccoli

Thursday
quesadillas
salad

The last two weeks have been full of dining out and a few tried and trues.  Back in the kitchen this Sunday with an old favorite.  and i am finding that i'm going back and using this blog for help in menu planning- so much that i am regretting the weeks that i didn't bother posting :)

Sunday
Black Beans Enchiladas- AYIAVK

Monday
White Bean Hummus with Roasted Garlic, Sage, and Pine Nuts- rebar
Linguine with Pesto, Potatoes, and Green Beans- The Mediterranean Vegan Kitchen- also found in the Silver Spoon along with a photo
***both of these recipes were very very delicious- company good!

Tuesday
Classic Thai Fried Rice- Seductions of Rice

Wednesday
pasta with tomato sauce
salad
edamame soup- recipe testing

Thursday
tacos