Tag Archives: parve

Dr. Joe’s Everyday Bread

20 May

bread everyday

This started out as a very popular recipe from the New York Times for no-knead bread. It uses only four ingredients: flour, water, salt and yeast (unless you modify it with other grains). My husband, Joe (the Dr. is for his PhD in English), adapted the New York Times recipe and now makes this bread regularly. It is indeed our “everyday bread” recipe.

You can vary the basic recipe by replacing a cup of the flour with whole wheat flour or raw oats or replacing half a cup of flour with oat bran, wheat bran or fine bulghur.

It’s easy to make a very tasty bread without a lot of effort, but you do need to plan ahead, because the dough needs to rise for 8 to12 hours. We mix the dough in the evening, cover it loosely and let it rise overnight, then shape and bake it in the morning.

You can use all the dough to make two to six loaves, depending on size. You can make traditional oblong loaves in loaf pans or round “boules” (three to six depending on size) on a flat baking sheet. The recipe below assumes you will be using all the dough at once.

But here’s another method, for making just one loaf at a time. After you’ve mixed up the dough, take out enough for one loaf (whatever size you like) and put the rest into a lidded container in the fridge. (The dough will keep rising for a few hours so make sure the container has plenty of headroom.) Follow the recipe below for your first loaf.

When you’re ready to make another loaf from the reserved dough, take out a lump of cold dough and shape it into an oblong loaf or ball. Put the oblong into a loaf pan or the ball on a piece of parchment paper on your counter. Cover the loaf with a slightly damp tea towel (or, for a ball, with a large inverted bowl). Let the dough warm up and rise for two or three hours before baking.

The dough will keep in the fridge for a couple of weeks.

Here’s a good method for making a single round “boule.” Take a lump of dough and form it into a sphere that will fit into a Dutch oven or similar heavy metal lidded pot. Let the dough rise on parchment paper on the counter for about an hour for just-mixed dough or for two to three hours for dough from the fridge.

When you turn the oven on to preheat, place the empty pot with its lid into the oven. Just before baking, slash the dough three or four times with a sharp knife and spray or brush it with water. Pick up the parchment paper and carefully place the dough ball inside the Dutch oven. Cover the pot and put it in the oven for 25 to 30 minutes. (Be sure to use good oven mitts because the pot will be very hot!)

A couple of helpful tips: Joe loves his “Swedish dough hook” for mixing up the dough. You can find them online. (Amazon calls it a “Danish dough hook,”and the King Arthur flour folks call it a “dough whisk.”) And a shower cap is great for covering the bowl containing your rising dough because it will expand if the dough rises byond the top of the bowl.

Ingredients:

7 cups flour, preferably bread flour
2 tsp. salt
½ tsp. granulated or instant yeast
3 cups water (room temperature)
1 additional cup flour

Directions:

Mix the 7 cups of flour, the salt and the yeast in a large, rigid bowl. Add the water and stir with the dough hook or a large wooden spoon, being careful to incorporate all of the flour mixture; don’t worry if the dough is a little lumpy.

Cover the bowl and leave it at room temperature overnight, or at least six hours (up to 18 hours).

After the dough has risen (usually the next morning), tip the dough onto a large board or a counter covered with flour; use a rigid spatula to scrape the dough from the sides of the bowl.

Knead for about a minute, working in enough additional flour so the dough becomes elastic and is no longer sticky.

Use a large knife to cut the dough into the number of loaves you want. Line your loaf pans or flat baking sheets with parchment paper.

Shape the dough into oblong loaves or round boules. Use a sharp knife to cut a few slash marks into the top of each.

Let the dough rest for an hour, covered loosely with a clean tea towel or a large bowl.

Preheat the oven to 450 degrees.

Bake large loaves for 25 to 30 minutes; small loaves will take a little less time. The bread should be golden-brown on top and should sound hollow when you tap it on the bottom.

Cool on a wire rack.

 

 

Vegetarian chili

5 May

chili vegetarian

Here is a very good social isolation recipe, because it takes a long time to measure out the long list of ingredients and it makes a large amount, so you’ll have enough for several meals. It lasts a long time in the fridge, and it freezes well. So make sure you have everything on hand and start measuring! Once you’ve done that, the cooking is a snap.

You can control the heat mainly by the amount of cayenne pepper; the other spices add more flavor than heat.

The original recipe called for less zucchini and a small eggplant, but we didn’t really like the eggplant in it so we used more zuke. I also don’t care for green pepper so I use two red, yellow or orange peppers.

Ingredients:

2 tsp. kosher salt
¾ tsp. black pepper
1 Tbs. chili powder
2 tsp. paprika
1 tsp. dry mustard
¼ to ½ tsp. cayenne pepper
1 Tbs. dried cumin
1 large onion, chopped
5 cloves garlic, chopped
2 ribs celery, chopped
1 red bell pepper, julienned
1 green bell pepper, julienned
4 small zucchini or yellow squash, or some of each (about 1 lb.), cut in 1-inch cubes
4 plum tomatoes, peeled (soak in boiling water for 1 minute; peels slip right off)
1 (14-oz.) can crushed or diced tomatoes
2 tsp. chopped fresh thyme (or ½ tsp. dried)
1 tsp. dried rosemary
2 tsp. dried basil
1 bay leaf
1 tsp. Worcestershire sauce
Grated rind of half an orange or lemon
2 Tbs. honey
1 Tbs. ketchup
⅓ cup oil
3 cans beans (any combination of kidney beans, cannelini beans, black beans, pinto beans, Great Northern beans, black-eyed peas), drained
¼ bunch fresh parsley, chopped (or 1 Tbs. dried)
Optional toppings: chopped red onion, sour cream, shredded Cheddar or Mexican Blend cheese

Directions:

Combine the salt, pepper, chili powder, paprika, mustard, cayenne, and cumin in a small bowl. Combine the thyme, rosemary, basil, bay leaf, Worcestershire sauce, rind, honey and ketchup in another bowl.

Heat the oil and fry the first group of spices for a few minutes. Add the onion, garlic, celery and bell pepper and cook for about 5 minutes until the vegetables are soft. Add the second group of seasonings, the zucchini, and the tomatoes and simmer for 25 minutes. Add the beans and parsley and cook for another 10 minutes or until the zucchini is soft.

Serve over brown rice to make a complete meal.

Top, if desired, with chopped red onion, sour cream and shredded cheese.

Serves at least 8

Greek Lentil & Spinach Soup with Lemon

23 Apr

Lentil soup Greek

Hi friends! I hope you haven’t given up on me although I’ve been MIA for several months. First we were getting ready to move, and then we moved, and then we got locked down. So now that we’re unpacked and as settled as we can be without going out to do any of the things we need to do, we have time to do some cooking. We just made this rather complex lentil soup (complex because of so many ingredients, which took us awhile to assemble), and it was deelish! It’s vegan, gluten-free and low fat too! Hope you enjoy.

Ingredients:

1 lb. brown lentils, rinsed and picked over
10 cups vegetable broth or water
1 jalapeno pepper, stemmed, seeded and chopped
2 tsp. whole coriander seeds
1½ tsp. cumin seeds
2½ tsp. dried oregano
2 bay leaves
2 medium potatoes ( 1¼ lb.), scrubbed and cut into ½-inch dice
10 oz. baby spinach, chopped
1 small butternut squash (1 lb.) peeled and cut into ½-inch dice (about 3 cups)
2 Tbs. olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 large garlic cloves, finely chopped
2 tsp. kosher salt (or more to taste)
½ tsp. freshly ground black pepper (or more to taste)
⅓ cup lemon juice
1 lemon, sliced

Directions:

In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeno, coriander, cumin, oregano and bay leaves. Bring to the boil and then reduce heat to low. Simmer, partly covered, about 30 minutes, until lentils are tender.

Add the potatoes, spinach and butternut squash, re-cover and cook another 20 minutes, until the potatoes and squash are tender.

In a large skillet over medium heat, heat the olive oil and cook the onion, stirring, until it starts to soften, about 3 or 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, about 3 minutes. Add the mixture to the soup; deglaze the pan if necessary with a little of the soup liquid. Add the salt and pepper. Discard the bay leaves.

Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl.

Oven “fried” zucchini

5 Mar

zucchini oven friedHere’s a nice way to make zucchini that even vegetable haters will love! You’ll want to slice the zucchini about a quarter-inch thick. That sounds really specific, but it doesn’t have to be. I was trying to figure out how to say “not too thin, not too thick” so I looked on a ruler and a quarter-inch seems about right. The point is, you want the slices to not fall apart when they’re baked, but you don’t want them to be so thick that they won’t cook all the way through quickly.

For the breadcrumbs, a mixture of panko and regular breadcrumbs is good. If you don’t have seasoned breadcrumbs, just add some parsley, a grind of black pepper, a sprinkle of garlic powder, a pinch of paprika, and a pinch of any other herbs you like.

Ingredients:

2 medium zucchini, sliced diagonally
1 egg, beaten
½ cup seasoned breadcrumbs
non-stick cooking spray or olive oil in a spritzer

Directions:

Preheat oven to 425 degrees. Line a baking sheet with foil and spray it with non-stick spray or oil. Place the breadcrumbs on a plate.

Dip each zucchini slice in the egg, drain off excess, and then roll the slice in the breadcrumbs and place it on the baking sheet.

When all the slices are on the sheet, spray the tops lightly with oil.

Bake for about 20 minutes, turning after 10 minutes. Baking times may vary, depending on your oven. Both sides should be golden brown.

 

Roasted Eggplant with Garlic Tahini

8 Nov

eggplant-tahini-sauce.jpgThis is a good dish to serve as an appetizer, salad, or to accompany a main dish.

If you’ve never used tahini paste, be aware that it behaves in a very weird fashion. Usually the oil separates from the rest in the jar, so before you measure it, be sure to stir it well.

When you add liquid to tahini paste, it gets very stiff. Keep stirring and keep adding liquid (usually water or lemon juice) slowly while stirring until you get the consistency you want. It should be easily spreadable but still thick, a little like sour cream.

You can prepare this several hours in advance of serving and just keep it at room temperature.

Ingredients:

1 large clove garlic
Pinch salt
⅓ cup tahini paste
2 Tbs. lemon juice
⅓ cup water
4 to 6 small eggplants (“Italian” are good, or baby eggplants)
¼ cup olive oil, plus a little more for drizzling
4 sprigs rosemary
¼ cup chopped parsley
Kosher or coarse salt and ground black pepper
2 to 4 Tbs. toasted pine nuts

Directions:

Mash garlic and salt with a mortar and pestle until it forms a puree.

Combine tahini paste, garlic and lemon juice; the tahini will become stiff. Whisk in the water until it reaches a sauce-like consistency. Set aside.

Preheat oven to 450 degrees.

Roast the eggplant: cut each eggplant in half and score the flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals.

Place eggplant halves on a foil-lined, rimmed baking sheet, cut side up, and brush each with oil, letting each brushstroke get absorbed before brushing on more. Season with salt and pepper and put a piece of rosemary on each.

Roast eggplant until completely tender and well charred, about 25 to 35 minutes.

Toast pine nuts in a few tablespoons of olive oil in a skillet over medium heat, stirring frequently (be careful, they burn easily).

Arrange the eggplant halves on a serving platter and spread with tahini sauce. Sprinkle with the pine nuts, parsley and rosemary, and drizzle with a little additional olive oil (optional).

Serve at room temperature.

Serves 6 to 8

Edamame Succotash

28 Mar

Once upon a time, when I still worked in an office, the HR people brought in a chef who worked on behalf of our health insurer so that he could give us tips on healthy eating. He not only gave us the healthy eating tips — presumably this would lower our insurer’s cost for our medical care — but he also did a cooking demo and left us with some great recipes. This salad wowed everyone, and I’ve made it several times since. It’s got an interesting combination of flavors  and all the different colors make it very pretty. And it’s very easy to make if you start with frozen edamame and corn and jarred peppers!

Ingredients:

1 ripe mango, cubed
1 package (16 oz.) frozen shelled edamame, thawed
2 cups fresh or frozen corn, thawed
1 cup dried cranberries
½ cup raw or roasted red peppers, diced (you can use jarred roasted red peppers)
2 Tbs. Thai sweet red chili sauce
⅛– ¼ tsp. Thai red curry paste
1 Tbs. mirin or seasoned rice vinegar
1½ Tbs. toasted sesame oil
Salt & pepper to taste

Directions:

Combine the mango, edamame, corn, cranberries and peppers in a bowl.

In a separate bowl, whisk together the chili sauce, curry paste, vinegar, sesame oil, salt and pepper. Pour the dressing over the vegetables and toss to coat.

Serves 6 to 8

Lemon (or lime) mousse

21 Feb

lemon-mousse

This is a nice, light dessert that’s good any time of year. The only thing hard about this recipe is finding kosher unflavored gelatin, if that’s important to you. The recipe was originally for “lime mousse” and it’s really delicious with lime too — but I almost always have lemon zest on hand, and rarely lime zest.  The recipe is also easy to halve if you want to make less.

Ingredients:

6 eggs, separated
¾ cup sugar
¾ cup lemon (or lime) juice
1½ Tbs. butter or margarine
1 Tbs. grated lemon(or lime) zest
1½ tsp. unflavored gelatin
½ tsp. vanilla

Directions:

If you use fresh lemons or limes grade the rind for zest before you squeeze for juice.

Combine the egg yolks, sugar, half a cup of the juice, butter and 1½ tsp. of the zest in the top of a double boiler. Cook over simmering water, stirring constantly, until the mixture is thick. Remove from the heat.

Soften the gelatin the remaining lemon or lime juice and dissolve over a pan of hot water. Stir in the egg yolk mixture. Set aside.

Beat the egg whites until stiff. Stir the vanilla into the yolk mixture, then fold in the egg whites. Pour into serving dishes and sprinkle with the remaining zest. Chill several hours before serving.

Serves 8