Believe it or not we’re having another “Thanksgiving” dinner tonight. Yes, this is the annual Friends Thanksgiving, a little late because many of us were out of town after the traditional dinner this year.

After several rounds of emails, and a thrown guantlet over macaroni and cheese *snicker*, someone in the group pointed out an obvious lack in the dinner menu.

Where were the vegetables?! (Thanks Joaquin).

B’s got plans for some salad to come, involving oranges and apples. Very nice, and I’ve been up all morning sipping java with Trixie in my lap, pouring over old issues of Vegetarian Times, cookbooks, and recipes in the scrapbook. It’s so Martha.

Here is what I have come up with as contributing dishes.

Greens and Quinoa Pie

Appears in the March 2010 issue of Vegetarian Times, page 50, in the “Super Seder” article… Special thanks to the Den of Trees (yes that’s a code name) for supplying me with another year of my favorite magazine!

Technically, quinoa is not a grain (it’s related to spinach and chard), so it’s perfect for Passover. Here, spring greens are wilted then mixed with quinoa and cheese for a golden-crusted savory pie.

Ingredient List

Serves 6

  • 1/2 cup quinoa, rinsed and drained
  • 1 large bunch chicory (1 to 1 1/4 lb.), cut into bite-sized pieces (bottom 1 1/2 inches of hard stems removed)
  • 1 head romaine lettuce, shredded
  • 3 Tbs. olive oil, divided
  • 2 medium onions, thinly sliced (2 cups)
  • 2 green onions, thinly sliced (1/4 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese, preferably Greek (1 oz.)
  • 1/4 cup grated aged goat cheese or Swiss cheese (1 oz.)
  • 3 eggs, lightly beaten

Directions

Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.

Heat large pot over medium heat. Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1 to 2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir greens into quinoa.

Preheat oven to 350°F. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.

Pour 1 Tbs. oil into 9-inch pie pan, and place in oven. Heat 5 minutes, or until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with remaining 1 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.

Nutritional Information

Per slice: Calories: 233, Protein: 10g, Total fat: 13g, Saturated fat: 4g, Carbs: 20g, Cholesterol: 115mg, Sodium: 149mg, Fiber: 7g, Sugars: 4g

Copyright © 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.

via Greens and Quinoa Pie.

Someone had the half baked idea to put Chorizo in the stuffing so I’m covering a vegetarian version of that. This is only dolled up with my own version of vegetable stock, a combination of root vegetables, winter herbs, boiled over an hour. Pressed, drained and then used in various recipes like soup, flavoring, etc.

Vegetable Stock

  • 10 cups water
  • 2 medium onions, cut into quarters
  • 2 large potatoes, sliced
  • 4 carrots, peeled
  • handfull of button mushrooms
  • 3 cloves of garlic, peeled and smashed (not minced)
  • 3 stalks of celery, chopped
  • small bunch of parsley
  • 2 bay leaves
  • pinch of ground white sage
  • pinch of cumin
  • salt and pepper to taste

Put all of your washed and prepared ingredients into a pot with a good lid. Something tight. Bring to a boil and then reduce heat to a simmer for about 45 minutes to an hour. You can tell the stock is done when the vegetables lose their color. strain out the solid parts, give them a good press, and the stock is done.

You can blend this excess up, I like it as a thick soup.

Mixed Mushroom and Tarragon Gravy

Friend Kim found this one. As Rach would say, YUM-O!

MAKES ABOUT 7 CUPS
  • PREP: 45 MINUTES
  • TOTAL: 1 HOUR 45 MINUTES (INCLUDES MUSHROOM-SOAKING TIME)

Recipe by Bruce Aidells

Photograph by Hans Gissinger

Mixed-Mushroom and Tarragon Gravy

INGREDIENTS

  • 2 ounces dried porcini mushrooms
  • 2 cups boiling water
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, chopped (about 1/2 cup)
  • 3 large garlic cloves, chopped
  • 1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
  • 1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1 cup dry vermouth or dry white wine
  • 4 1/4 cups stock (See above)
  • 1/2 cup crème fraîche
  • 5 teaspoons cornstarch
  • 1 1/2 teaspoons chopped fresh tarragon

PREPARATION

  • Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
  • Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes. Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
  • Whisk tarragon into gravy and serve.

***

Complete recipe can be found at Bon Apetite, here.
Finishing with simple stuffing… Recipe found here.

– –

Be well,

Scott K Smith
http://lifencompass.com

Want to support Lifencompass?
Subscribe via RSS. Leave a comment, those are always appreciated. Submit something for posting, topics and ideas are welcome.

Scott Lifencompass

Advertisements