|
Portobello and Pineapple Teriyaki Veggie Burgers
|
|
|
Ingredients:
|
Method: Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom. Wipe mushrooms gently with a moist paper towel to remove any remaining debris then transfer to a wide, shallow baking dish along with the pineapple rings.
Put 3/4 cup of the reserved pineapple juice (save remaining for another use), soy sauce, sugar, garlic, ginger and sesame oil into a small bowl and whisk together to make a marinade. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours. Grease grill grates with canola oil and preheat to medium high heat. Meanwhile, drain leftover marinade from mushrooms and pineapple and transfer to a small saucepan; bring to a boil over medium high heat. In a small bowl, stir together water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside. Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes. Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like. Nutritional Info: Per Serving:360 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 990mg sodium, 65g carbohydrate (6g dietary fiber, 38g sugar), 8g protein |
Tomato-based pasta sauces A jar of spaghetti sauce typically runs $2 to $6. The equivalent amount of canned tomatoes is often under $1. Our suggestion: Make your own sauces from canned crushed tomatoes or fresh tomatoes — particularly in the summer, when they are plentiful, tasty, and cheap. The easiest method is to put crushed tomatoes (canned or fresh) into a skillet, stir in some wine or wine vinegar, a little sugar, your favorite herbs, and whatever chopped vegetables you like in your sauce — peppers, onions, mushrooms, even carrots — and let simmer for an hour. Adjust the flavorings and serve. Even easier: Coat fresh tomatoes and the top of a cooking sheet with olive oil and roast the tomatoes for 20 to 30 minutes at 425˚F before making your stovetop sauce.
Thinly sliced vegetables... This is a great salad from the NYT: Click Here
Wild Mushroom and Pea Fricassee
A wild mushroom fricassee is a wonderful seasonal side dish or garnish. Use whatever variety of mushrooms are available. When fresh peas are not in season, substitute peeled and blanched pearl onions. Serve as a bed of vegetables under some creamy scrambled eggs or a piece of fish, or alongside roasted meat.
A wild mushroom fricassee is a wonderful seasonal side dish or garnish. Use whatever variety of mushrooms are available. When fresh peas are not in season, substitute peeled and blanched pearl onions. Serve as a bed of vegetables under some creamy scrambled eggs or a piece of fish, or alongside roasted meat.
One pound of peas in the pod will yield approximately 1 cup of shelled peas
• 1 cup fresh peas
• 2 tablespoons (1 ounce) unsalted butter
• 1 clove garlic, cut in half lengthwise
• 2 cups mixed wild mushrooms (such as shiitakes, chanterelles, morels) cleaned and cut into like size pieces
• 1 sprig of thyme
• Chicken stock, vegetable stock or water
Bring a large Copper-Core pot of water to a boil, and add enough salt to taste like the ocean. Prepare an ice bath. Add the peas and cook them until they are just tender. Drain the peas through a strainer and plunge the strainer into the ice bath to chill the peas. Drain the peas on paper towels, then set aside.
Melt the butter in a Copper-Core sauté pan over medium heat. Add the garlic to the pan as the butter melts. When the butter is hot, add the firmest mushrooms (such as shiitakes) and thyme. Saute for a minute. If the pan appears dry at any time during the sautéing of the mushrooms, add a small amount of stock or water to keep them moist. Add the medium textured mushrooms (such as morels). Saute another minute and finely add the softer textured mushrooms (such as chanterelles). Saute another 2 or until the mushrooms are tender, continuing to add small amounts of liquid as necessary. Keep warm. Just before serving, stir in the peas to heat through. Serve as a garnish or side dish.
Serves 4
• 2 tablespoons (1 ounce) unsalted butter
• 1 clove garlic, cut in half lengthwise
• 2 cups mixed wild mushrooms (such as shiitakes, chanterelles, morels) cleaned and cut into like size pieces
• 1 sprig of thyme
• Chicken stock, vegetable stock or water
Bring a large Copper-Core pot of water to a boil, and add enough salt to taste like the ocean. Prepare an ice bath. Add the peas and cook them until they are just tender. Drain the peas through a strainer and plunge the strainer into the ice bath to chill the peas. Drain the peas on paper towels, then set aside.
Melt the butter in a Copper-Core sauté pan over medium heat. Add the garlic to the pan as the butter melts. When the butter is hot, add the firmest mushrooms (such as shiitakes) and thyme. Saute for a minute. If the pan appears dry at any time during the sautéing of the mushrooms, add a small amount of stock or water to keep them moist. Add the medium textured mushrooms (such as morels). Saute another minute and finely add the softer textured mushrooms (such as chanterelles). Saute another 2 or until the mushrooms are tender, continuing to add small amounts of liquid as necessary. Keep warm. Just before serving, stir in the peas to heat through. Serve as a garnish or side dish.
Serves 4
|
Buttery Moong Dal With Garlic and Cumin
This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called tarka, which means spices sizzled in ghee, added to the pot at the end of the cooking process. Whirl the dal in a blender for a velvet-smooth texture. You could serve it as is, with the texture of a thick vegetable purée, or thin it with a little water and serve it as a soup. Other legumes such as red lentils or yellow split peas may be used instead.
TOTAL TIME 1 hour, plus 2 hours’ soaking |
|
Ingredients
Worlds Best Pasta
- 1 cup moong dal (split mung beans), soaked 2 hours in cold water, drained and rinsed
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 3 tablespoons ghee, clarified butter or vegetable oil
- 1/2 teaspoon cumin
- 1 green chile, slit lengthwise
- 4 garlic cloves, minced
- 1 large shallot, diced
- Garam masala or red chile powder (optional)
- Plain basmati rice, freshly cooked, for serving (optional)
Worlds Best Pasta
