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Kale Lasagna Diavolo

From The Vegetarian Times

Makes 2 servings.

*1 tsp. olive oil, plus more for oiling pan
*1 8-oz bunch kale, stems removed
*1 15-oz pkg. fat-free ricotta cheese
*4 oz. chevre or goat cheese, softened
*2 cloves garlic, minced (2 tsp.)
*2 cups prepared tomato puree
*1/2 tsp. red pepper flakes
*6 lasagna  noodles, cooked and drained, or 6 no-cook lasagna noodles
*1/2 cup grated parmesan cheese

 

1. Preheat oven to 400 degrees F.  Coat 8-inch square baking pan with oil.

2. Cook kale in large pot of boiling salted water 2 minutes.  Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop.  Season with salt and pepper, if desired, and set aside.

3. Mash together ricotta and chevre in bowl, and set aside.

4. Heat 1 tsp. oil in small saucepan over medium-low heat.  Add garlic, and cook 15 seconds, or until fragant.  Add tomato puree and red pepper flakes; simmer 5 minutes, or until thickened.

5. Spread 1/4 cup sauce in prepared baking pan.  Place 2 lasagna noodles on top of sauce.  Top with half of cheese mixture, half of kale, and 1/3 cup sauce.  Top with two more noodles, remaining cheese,  and remaining kale.  Top with remaining lasagna noodles, and cover with remaining sauce.  Spring with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

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Winter Squash Soup

From Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten
 
*2 tablespoons unsalted butter
*1 tablespoon olive oil
*2 cups chopped yellow onions (2 onions)
*1 15-oz can pumpkin puree (not pumpkin pie filling) or one pie pumpkin (roast, then puree the cooked pumpkin)
*1 1/2 lbs. butternut squash, peeled and cut into chunks
*3 cups chicken stock or vegetable stock (homemade preferred)
*2 teaspoons salt
*1/2 teaspoon pepper
*1 cup half-and-half
*grated gruyere or croutons – for garnish

 
Heat oil and butter in pot on med-low heat, add the onions and cook over med-low heat for 10 minutes or until translucent.  Add the pumpkin puree, butternut squash, stock, salt and pepper.  Cover and simmer over med-low heat for about 20 minutes or until the butternut squash is very tender.  Turn off heat, let it cool a little bit then process mixture through a food mill or use an immersion blender directly in the pot to process everything into liquid.  Add half and half and heat slowly.  Add garnishes as you wish.

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Subscriber Janet Lohr graciously shared this recipe from Paula Deen. She has adapted it to cabbage and mustard greens as well.

Ingredients

*1/2 pound smoked meat (I have used bacon, pork fat meat or seasoned ham and I have added some liquid smoke)
*1 TBSP House Seasoning (recipe for House Seasoning below)
*1 TBSP Seasoned Salt (I use Lawry’s)
*1 TBSP hot red pepper sauce (I have not used this – my kids would not like it!)
*1 large bunch of collard greens ( I have used as much as 2 family shares in one batch)
*1 TBSP butter

 

Directions

In a large pot, bring 3 quarts of water to boil and add meat, house seasoning, seasoned salt and hot sauce (if you are using it).  Reduce heat to medium, cover and cook for 1 hour.

Wash the collard greens thoroughly.  Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand.  The tender young leaves in the heart of the collards don’t need to be stripped.  Stack 6-8 leaves on top of one another, roll up, and slice into 1/2 – 1 inch-thick slices.  Place greens in pot with meat and add butter.  Cook for 45-60 minutes, stirring occasionally.  When done, taste and adjust seasoning.

Note:  S far, I have used this same recipe for cabbage and mustard greeens.  The cabbage cooked for about the same amount of time if you like it fairly soft.  I also had to add some salt at the end.  The mustard greens only took about 4-5 minutes to cook.  I am sure you can use the same recipe for kale, but you may need to adjust the cooking time. 

House Seasoning

*1 cup salt (I only use kosher salt)
*1/4 cup black pepper
*1/4 cup garlic powder

 Mix ingredients together and store in an airtight container for up to 6 months.

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Asian Vegetable Rolls

from Barbara Kingsolver’s Animal, Vegetable, Miracle

2 oz. thin rice noodles
1 cup bean sprouts
10 soft lettuce leaves
1 cup carrots, finely shredded
2-3 green onions, finely chopped
1/2 cup mint leaves
1/2 cups cilantro leaves
8 rice paper wrappers (about 8” square)

Drop noodles into boiling water, remove from heat and let stand 8-10 minutes, stirring occasionally. Drain, rinse with cold water and drain again.

Lay out noodles and vegetables in an assembly line. Heat a pan of water until it’s almost too hot to handle. Soak one rice paper wrapper in the hot water for 15-20 seconds, then take it out and lay it flat. Flatten out one lettuce leaf on top (this helps prevent other fillings from poking through the wrapper). Next, place a finger-sized bunch of noodles close to one side of the paper and roll that side over the noodles. Continue this same pattern for the vegetable fillings, laying each ingredient parallel to the noodles and rolling the paper over. After the mint and cilantro leaves have gone in, fold the ends of the wrapper in, then fold the remaining side over them to secure. Set roll on a platter, seam side down. Keep rolls moist until served, and separated so they don’t stick together (the wrappers will tear).

Serve whole or cut in half, with your choice of spicy dipping sauce. One simple option is to add a few tablespoons of rice vinegar and sesame oil to a half cup of soy sauce.

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From subscriber Mike Davis:

Cut 6-8 silces of bacon into 1 inch chunks, crisp them, then set aside on a paper towel to drain. Discard all but 1-2 tablespoons of bacon grease.

Mix the reserved bacon grease with 1 tablespoon olive oil. Sautee 3 cloves of minced garlic for about 30-60 seconds in grease/oil.

Add chopped green tomatoes (I used 5), red pepper flakes (to taste) and salt/pepper (to taste). Cook for about 10 minutes, until the tomatoes have softened.

Add about 1/2 cup of dry white wine, then cook the sauce down until it is “saucey” (about 20 min) and thickens. 

Boil pasta.

Add about 1/3 to 1/2 cup pasta water, a tablespoon of cider vinegar, about 1/2 cup grated parmesan cheese, chopped parsley and reserved bacon to the tomatoes. Mix with pasta and eat!!

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Ingredients

  • 1 tablespoon oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 4 ounces bacon, chopped
  • 1 1/2 pounds Swiss chard, ribs removed
  • 3 eggs
  • 1 cup creme fraiche or heavy cream and sour cream combined
  • Kosher salt and freshly ground black pepper
  • 4 ounces Gruyere cheese, grated
  • Handful raisins
  • Handful toasted pine nuts
  • 1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed

Directions

Preheat the oven to 375 degrees F.

Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until it is crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender. (Cook’s Note: You may want to cover the pan for a few minutes to speed up the process.) Add the chard leaves to the pan, cover, and wilt, about 3 minutes.

Beat the eggs together with the creme fraiche, and season with salt, and pepper.

In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.

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from The Grit Cookbook:

*4 pounds (4 jumbo) sweet potatoes
*2 tablespoons butter or vegan margarine
*1 teaspoon salt
*1/2 teaspoon packed light brown sugar
*1/8 teaspoon white pepper

 

Preheat oven to 425°F.

Pierce sweet potatoes several times with a paring knife. Place on a foil-lined cookie sheet in oven and roast at least 45 minutes, or until they are completely soft, beginning to caramelize, and knife glides through them with ease. Remove from oven and cool exterior of potatoes slightly by immersing in cool water. Remove peels and place potatoes in a medium mixing bowl. Add other ingredients and stir, then whip together with electirc mixer on high speed. Blend until creamy and smooth. Serve immediately.

Yields 6 to 8 servings.

If sweet potatoes are extremely large, roasting can be hastened by roasting them with an all-metal knife inserted into the center or each potato, to draw heat within.

For tropical sweet potatoes, add any or all of the following: 1 to 2 tablespoons freshly squeezed lime juice, 1 generous tablespoon pineapple or orange-pineapple juice concentrate, 1/2 cup coconut milk.

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