Meatless Mondays-Caramelized Onion Tart

Here is a vegetarian recipe for an Onion tart. I just read up and now understand that a tart is made in ribbed dish, the bottom part of the pan can come out, and the tart can be all sorts of shapes vs. a quiche is in round pie dish…

Serves: 4  

Yields: 4 main-dish servings

Total Time: 50 min

Prep Time: 25 min

Cook Time: 25 min

Oven Temp: 425

Ingredients:

1 cup(s) all-purpose flourPastry:

• Salt
• 3 tablespoon(s) vegetable shortening
• 3 tablespoon(s) cold butter or margarine, cut into pieces
• 2 tablespoon(s) (to 3) ice water

Onion Filling:

• 3 large eggs
• 1 cup(s) reduced-fat (2%) milk
• 1 pinch(s) dried thyme
• Salt and pepper
• 1 tablespoon(s) olive oil
• 1 (16-ounce) jumbo onion, sliced
• 2 ounce(s) Gruyère cheese, shredded

Directions

1. Prepare Pastry: In large bowl, combine flour and 1/4 teaspoon salt. With pastry blender or 2 knives used scissors-fashion, cut in shortening and butter until mixture resembles coarse crumbs.
2. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
3. On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Carefully place dough in 9-inch round tart pan with removable bottom. Gently press dough onto pan bottom and up side, without stretching. Fold overhang in and press dough against side of pan so it extends 1/8 inch above pan rim. Refrigerate or freeze tart shell 10 to 15 minutes to firm slightly.
4. Preheat oven to 425 degrees F. Place pan with tart shell on cookie sheet. Line tart shell with parchment or foil, and fill with pie weights or dried beans. Place in oven and bake 15 minutes.
5. Meanwhile, prepare Onion Filling: In medium bowl, with wire whisk, beat eggs; transfer 1 tablespoon beaten eggs to cup. To eggs in bowl, add milk, thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper, and mix until blended; set aside. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion; cook 20 minutes or until golden, stirring occasionally
6. Remove parchment and weights from pie shell; brush with egg from custard cup to seal. Bake tart shell 10 to 12 minutes longer or until golden. Transfer pan with tart shell to wire rack.
7. Spread onion evenly into warm tart shell; sprinkle with Gruyère. Carefully pour egg mixture over onion. Bake tart 23 to 25 minutes or until puffed and custard jiggles only slightly in center. Cool on wire rack 10 minutes to serve warm. Remove side of pan before serving.

Meatless Monday- Polenta Pizza

Polenta Pizza

This recipe is on Today’s Meatless Mondays website. Pizza dough is made from a polenta crust and then topped with an heirloom tomato sauce. Sliced red onions, spinach and a cashew topping complete this thoroughly satisfying pizza pie. This recipe comes to us from Moira, The Feel Good Guru.

Serves 4

For the polenta crust:

• 2 cups polenta
• or
• 2 cups cornmeal
• 4 cups water
• or
• 4 cups low sodium vegetable broth
• 1 teaspoon salt
• a drizzle of olive oil and a little more to prepare the baking sheet

For the hierloom tomato sauce:

• 1 pound of heirloom tomatoes, quartered
• a drizzle of olive oil and a little more to prepare the roasting pan
• 6 cloves of garlic
• pinch of salt
• ¼ cup fresh basil, sliced
• salt and pepper, to taste

To top the polenta pizza:

• 1 cup cashews
• ½ lemon, juiced
• ½ cup and 1 teaspoon fresh basil
• 1 teaspoon salt
• ¼ cup water
• ½ cup red onions, sliced
• ½ cup baby spinach
• a little olive oil to prepare the baking sheet

To make the polenta crust:

In a 10-12 inch diameter cooking pot over medium-high heat, bring water, salt and olive oil to a boil. Whisk in the polenta or cornmeal slowly until incorporated. Stir, turn heat down to low, cover and cook for 40 minutes. After 40 minutes, turn off the heat and allow to polenta sit on the stove for another 10 minutes.

Preheat oven to 350 degrees. Prepare a baking sheet with a light coating of olive oil or cooking spray.

Turn the pot upside down to carefully drop the polenta onto a cutting board. Slice it into two equal round pizza crusts. Bake on the prepared baking sheet for about 30 minutes, or until crust is crispy around the edges.

To make the heirloom tomato sauce:

Prepare a roasting pan with a little olive oil or cooking spray.

Place the quartered tomatoes face up in the prepared roasting pan, drizzle with a little olive oil and season with salt. Add garlic and roast at 350 degrees for about 30 minutes, or until tomatoes are lightly caramelized.

Pulse with an immersion blender or smash with a fork. Season with basil and salt and pepper to taste.

To complete the polenta pizza:

Prepare a cookie sheet with a little olive oil or cooking spray.

Place cashews, lemon juice, salt, water and 1 teaspoon of the basil in a food processor. Blend, adding water slowly, until mixture reaches a thick, cream cheese consistency. Be careful not to add too much water so that the cashew mixture can still hold itself together. Adjust seasoning to taste.

Use a teaspoon to form the cashew mixture into little balls. Spread the cashew balls and sliced onions onto the pizza and bake at 350 degrees for another 10 minutes, or until toppings are heated. Sprinkle with fresh spinach and basil and enjoy.

Meatless Monday- Buckwheat Crepes with Brie and Honey Sauteed Swiss Chard

A yummy tasting vegetarian meal found on Food52.com by Caroline Wright.

Check out her other vegetarian and other food recipes here http://www.carolinewrightfood.com

Serves 4

• 1/2 cup buckwheat or all-purpose flour
• 2/3 cups milk
• 2 large eggs
• 3 tablespoons melted salted butter, divided
• Kosher salt and freshly ground black pepper
• 8 ounces brie, thinly sliced
• 2 bunches Swiss chard, leaves sliced into 2-inch pieces
• 2 teaspoons honey
• 2 teaspoons red-wine vinegar

1. Combine milk, eggs, 1 tablespoon butter, 1/2 teaspoon salt and flour in a blender; blend to combine (about 1 minute).
2. Meanwhile, heat large nonstick skillet over medium-high. Wipe skillet with a lightly greased paper towel. Add enough batter to thinly coat bottom of skillet, swirling pan while pouring (about 1/4 cup batter). Cook crepe until lightly golden, about 2 minutes; flip and cook 1 minute more. Transfer cooked crepe to a plate and cover with a clean kitchen towel. Repeat with remaining batter and stack crepes as they are cooked.
3. While crepes cook, heat remaining 1 tablespoon butter in a separate medium skillet over medium heat. Add chard, season with salt and pepper, and cook, tossing, until endive is tender, about 5 minutes. Stir in honey and vinegar.
4. To assemble crepes, fold each crepe in half. Arrange brie slices on crepes, then top with sautéed chard. Fold crepes into thirds and serve.

Meatless Monday- Leak Basil Bean Soup

I took this week’s Meatless Monday recipe from the meatlessmonday.com website. I am going to cook this recipe today because it is chilly outside today in Gaithersburg, Md! – Alex Stavitsky-Zeineddin

Please send in your meatless recipes!

Leek Basil Bean Soup

Leeks, white beans and potatoes are sautéed with garlic as the broth is seasoned with a basil garlic paste. This dish begins with everyday ingredients and elevates them to a sensational soup. This recipe comes to us from Toni of Toni’s Treehouse.

Serves 4

• 6 cloves garlic
  1/4 cup fresh basil
  2 tablespoons olive oil
• a little olive oil or cooking spray, for the pot
  2 leeks, cleaned and chopped
  2 potatoes, peeled and diced
  2 cups fresh white beans
  4 cups low sodium vegetable stock
• salt and pepper, to taste

Using a mortar and pestle, a food processor or a knife and cutting board, crush or pulse 4 of the garlic cloves into the basil until a paste forms. Place the paste into a bowl, add the olive oil and stir.

Prepare a pot with a light coating of olive oil or cooking spray. Sauté the remaining 2 cloves of garlic over medium-high heat for 1-2 minutes, or until garlic begins to become fragrant. Add the leeks, potatoes and beans and stir to combine.

Add the vegetable stock to the pot. Bring to a boil, cover and simmer for about 30 minutes, or until potatoes and beans are fully cooked.

Add the garlic basil mixture to the soup, season with salt and pepper to taste and enjoy.

Meatless Monday-Vegan Fried Rice

Another Meatless Monday Recipe from Claire.furman@wholefoods.com

HEALTHY EATING SPECIALIST

Whole Foods Market, Kentlands

Vegan Fried Rice

Serves 4

Ingredients:

2 cloves garlic, minced

2 shallots, finely diced

1 Tbsp. freshly grated ginger

1 cup vegetable stock

1 cup thinly sliced celery

1 cup thinly sliced carrots

1 cup broccoli florets, microwaved with 1 Tbsp.

1 cup green cabbage, thinly sliced

1 cup brown rice, cooked according to package directions (I like to cook in low sodium vegetable stock)

1 cup green onions, sliced

2 tsp. Bragg’s Liquid Aminos or a low sodium soy sauce

Directions:

Cook rice first.

While rice is cooking, prep the vegetables.

Start cooking vegetables, when rice is 10 minutes away from being done.

Heat a wok or large non-stick skillet to medium high.

Add the ? cup vegetable stock, garlic, shallots and ginger.

Heat through until fragrant, about 1-2 minutes.

Add celery, carrots, broccoli and cabbage.

Turn heat to medium and cook for 3-5 minutes.  The amount of time you cook the veggies, will depend on how crisp you want them.

Season with the Bragg’s Liquid Aminos (or soy sauce).

Combine the veggies with the rice and garnish with the sliced onions.

I love Asian food,  but sometimes the salt content is way too high.

By using lots of garlic, shallots and ginger, I can get the flavor I want without adding salt.

Meatless Monday Recipe- Linguini with Roasted Red Pepper Sauce

Linguine with Roasted Red Pepper Sauce

Claire Furman
Healthy Eating Specialist
Whole Foods Market
Gaithersburg, MD
301-258-9500
Claire.furman@wholefoods.com

The inspiration for this recipe was some lovely multi-colored carrots that we have in our produce dept.
I was also challenged by our weekly focus which was Greens and Roots.
This was what I came up with and I did a demo in the store which received rave reviews.

Linguine with Roasted Red Pepper Sauce

½ lb. whole wheat pasta, cooked according to package directions

1 lb. roasted multi colored carrots, sliced into coins

1 lb. Swiss chard, cleaned and cut into thin ribbons

Sauce:

1 cup roasted red pepper

1 cup reduced sodium vegetable broth

¼ cup fresh basil leaves

1 Tbsp. balsamic vinegar

Salt and pepper to taste

Combine all sauce ingredients in a high powered blender and process until smooth.

Heat the sauce to a simmer.

To Prepare:

Combine the drained pasta with the carrots and Swiss chard.

Toss with the red pepper sauce.

Meatless Monday- Spanish Omelet

By: Alex Stavitsky Zeineddin

I grew up in Spain and then was based in Madrid when I worked for the AP…  One of my favorite meals is the Spanish Omelet. In Spain, you eat it for breakfast, lunch, as a tapa or after school.  There is no meat in the omelet, just eggs, salt, potatoes, onions, and olive oil. Simple, filling and delicious. Serve hot or cold.

Spanish Omelet  (Serves 8)

4 large yellow Yukon potatoes

1 Large yellow onion

10 eggs

Olive oil (about 1/2 cup for sauteing potatoes and onions, then to cover skillet when making the omelet.

Salt and Pepper

Cut the potatoes into cubes. I leave the skin on for nutritional value. Cut the onion into cubes too. Find a skillet that is large enough to hold the onions and potatoes.  Add olive oil to the pan about 1/4 cup, add onions, add potatoes, salt and pepper and saute for about 20 minutes until potatoes are soft and onions are clear. I put a splatter protector over the skillet and keep the heat on low so that that the potatoes and onions cook slowly and get browned. Make sure the potatoes and onions do not stick to the pan by moving the batch around with a wooden spoon or spatula.

Take the cooked potatoes and onions and let sit in bowl until cool. Beat the 10 eggs lightly by hand and add the eggs into the potato and onion mixture.  Heat up an 8″ skillet, or smaller if you like a thicker omelet, adding enough olive oil to cover the sides and bottom of skillet. Add the egg and potato mixture. Heat should be medium low as you do not want the omelet to cook quickly.  Let the omelet cook and help round the omelet by using the spatula to go around the omelet and and under the omelet to make sure it does not stick. When the omelet inside looks reasonably cooked, turn the omelet over and cook the other side. You can use a toothpick to check when omelet is done. You want a dry toothpick. Let stand to cool a bit before serving.

Cheers!

Meatless Monday- Spagetti with Tuna Sauce

Shared by Charlotte Pelliccia.

Fish may be considered a meat by some, for others it is still a healthier alternative to eating meat every day.

Enjoy!

Spaghetti with Tuna Sauce – from Marcella Hazan, The Classic Italian Cookbook
1/2 t finely chopped garlic
5 T olive oil
3 T finely chopped parsley
red pepper flakes (if you like a little spice)
1 15 oz. can chopped peeled tomatoes and juice (if you like your sauces more tomatoey add an 8 oz can of tomato sauce)
1 can Italian tuna in olive oil, drained
salt
ground black pepper
3 T butter
1 lb. spaghetti

saute garlic with olive oil until lightly colored
add chopped parsley (and red pepper flakes to taste) and cook for a 1/2 minute
add peeled tomatoes (and tomato sauce)
Lower heat and simmer for about 25 minutes [meanwhile boil water and cook spaghetti]
Add drained tuna to sauce and break it up a bit with a fork
Add a little salt (but be careful as tuna is salty) and black pepper, simmer for 5 minutes
Turn off heat and swirl in butter
Add sauce to pasta and serve!

Meatless Monday- Wheat Berry Salad

Meatless Monday Recipe Vegetarian Chile

Monday, February 18th, 2013

Paula Ross sent this along a possible Vegetarian Chile Recipe.

“I am using my slow cooker quite a bit lately, and just found this recipe I’ll be trying next week!  I love vegetarian chili, but have been looking for a recipe with more than just the typical variety of beans and tomatoes.  This recipe might do the trick, and I’ll likely still add some yellow squash and lentils.”

Enjoy!

1 (11 ounce) can condensed black bean soup (or canned black beans in juice)

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

1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)

1 (16 ounce) can vegetarian baked beans

1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)

1 (15 ounce) can whole kernel corn, drained

1 onion, chopped

1 green bell pepper, chopped

2 zucchini, chopped

2 stalks celery, chopped

2 garlic cloves, chopped

1 (4 ounce) can diced chilies

1 -2 jalapeno, chopped (depending on how much heat you want)

1 tablespoon chili powder

2 teaspoons cumin

1 tablespoon dried parsley

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon cilantro (optional)

Directions:

In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.

Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).

Cook for about 6 hours on low.

Serve with tortillas, cornbread, rice, or French bread.

Enjoy!

This freezes well!

Leftovers are good on top of nachos!Read more at: http://www.food.com/recipe/grannys-slow-cooker-vegetarian-chili-51140?oc=linkback