Monthly Archives: January 2011

There’s more winter weather on the horizon for most of the United States, and the thought of more snow, wind, and sub-zero temperatures it has us craving a bowl of hot soup. A healthier alternative to ramen, this easy version is diet-friendly, ready in less than 20 minutes, and as an added bonus, it will keep you warm when the storms roll in.

Simple Mushroom Soup with Rice Noodles
Serves 2

Ingredients

2 tablespoons vegetable oil
1/2 cup white mushrooms, thinly sliced
1/2 cup shiitake mushrooms, thinly sliced
3 cups vegetable stock
3 cups water
2 garlic cloves, crushed
3 tablespoons ginger, peeled and minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper
6 ounces dry rice noodles
1/2 cup enoki mushrooms, ends trimmed
1/4 cup red pepper, thinly sliced
2 scallions, thinly sliced

Directions

1. In a medium-sized pot, heat vegetable oil over medium heat. Add white and shiitake mushrooms, and cook, stirring occasionally, until tender, 2-3 minutes.

2. Pour in vegetable stock, and water, and bring to a boil. Using a spoon or spatula, scrape off any brown bits stuck to the bottom of the pot. Add garlic, ginger, soy sauce, sesame oil, salt and pepper.

3. Add the dry rice noodles to the boiling soup and cook until tender, about 7-8. Garnish with fresh red pepper, enoki mushrooms and scallions.

Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week.

Pasta and meatballs: the ultimate comfort food. With a vegetarian makeover, this Italian-American classic goes from a calorie-laden dish to a healthy dinner option. Whip up the sauce ahead of time, and you’ll have a delicious weeknight meal in no time at all.

Vegetarian Pasta and No-Meatballs
Serves 2

Ingredients:

Marinara sauce:
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 32-ounce can crushed tomatoes
2 cups water
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil

Meatballs:
8 ounces vegetarian sausage
2 tablespoons fresh parsley, finely chopped
1/4 cup grated parmesan cheese (regular or vegan)
2 tablespoons of olive oil

Pasta:
2 tablespoons salt
8 ounces fresh or frozen cavatelli pasta
1 teaspoon extra virgin olive oil

Broccoli rabe:
8 ounces broccoli rabe
1 tablespoon extra virgin olive oil
1 shallot, minced
2 garlic cloves, thinly sliced

Salt and pepper, to taste
1 tablespoon butter (regular or vegan)
1/2 cup grated parmesan cheese (regular or vegan), optional

Directions:

1. Make sauce: In a large sauce pot on the stovetop, heat two tablespoons of oil over a medium-high flame. Add shallots and garlic and sauté until translucent, about five minutes. Add celery, carrots, salt and pepper. Sauté until vegetables are tender, stirring occasionally. Add the crushed tomatoes, water, bay leaves, oregano, and basil and simmer, uncovered, over low heat until the sauce thickens, about 2 hours, stirring every 20-30 minutes. Season the sauce with more salt and pepper, to taste.

2. Make meatballs: Preheat oven to 350 degrees. In a medium bowl, mix vegetarian sausage, parsley and cheese well. Form into 1” balls. In a medium skillet, heat olive oil over high heat. Cook meatballs until browned on all sides. Transfer to oven and cook for 10 minutes.

3. Make pasta: Boil a pot of water with salt and cook cavatelli until al dente. Strain, and mix with olive oil.

4. Make broccoli rabe: Bring a large pot of salted water to a boil. Add broccoli rabe and cook until bright green and tender, about 2-3 minutes. Plunge into a bowl of ice water to stop cooking. Drain. Heat olive oil in a sauté pan over medium heat. Cook shallots and garlic until shallots are translucent and tender.

5. To assemble dish: Mix together the pasta, broccoli rabe, 1 cup of marinara sauce, and butter. (The remaining sauce can be kept for three days in the refrigerator, and up to six months in the freezer) Season with salt and pepper to taste. Add meatballs, and top with Parmesan cheese.

Planning your big menu for the big game, and trying to keep the calories in check? Try these Thai Curry Tacos with Pineapple Salsa

Don’t let the long ingredient list fool you — this dish is surprisingly easy to make. And if vegetarian, or tofu, isn’t your thing, swap in one pound of cooked, shredded chicken for a lean meat option.

Vegetarian Thai Curry Tacos with Pineapple Salsa
Makes 12 tacos

Ingredients:

Yellow Curry Sauce:
1-2 red or green chilies
2 shallots
1 tablespoon sliced fresh ginger
3 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon nutmeg
1 teaspoon turmeric
1 tablespoon brown sugar
4 leaves fresh Thai basil
1 can coconut milk
1 tablespoon fresh lime juice (or juice from 1/2 lemon)
1 tablespoon tomato paste
1 teaspoon granulated sugar

Salsa:
1 Roma tomato, coarsely chopped
1/4 cup red onion, finely chopped
1/2 cup fresh or canned pineapple, chopped
1 jalapeno pepper, finely chopped
1 tablespoon ginger, peeled and minced
Squeeze fresh lime or lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Tacos
4-5 sprigs fresh cilantro, stems removed
1/2 cup cheddar cheese (regular or vegan)
1 tablespoon extra virgin olive oil
12 fresh taco tortillas

Directions:

1. Blend curry ingredients in a food processor or blender until smooth, about 1 minute.

2. Make salsa: Combine tomato, red onion, pineapples, jalapeno and ginger. Add lime or lemon juice and olive oil. Season with salt and pepper to taste.

3. Season tofu with salt and pepper. In a large skillet, heat the olive oil over high heat. Cook tofu, tossing occasionally, until lightly browned on all sides, about 2 minutes.

4. Add yellow curry sauce to the tofu and continue cooking over medium heat until thickened, about 1 minute.

5. Toast tortillas: Place in a toaster oven for about 1 minute, or cook in a skillet over high heat, turning every 10-15 seconds, for about 1 minute.

6. Assemble tacos: Top tortillas with curry tofu, salsa and cheese and cilantro. Fold in half and serve.

Food2 is jumping on board with Meatless Monday, an initiative to help reduce meat consumption for personal health and the health of the planet by going vegetarian for one day each week.

Looking for a quick and easy recipe for dinner tonight? Try this Mediterranean-style vegetarian pizza.

Mediterranean Vegetable and Gouda Pizza
Serves 4-6

Ingredients:

1 pound homemade or store-bought pizza dough
3 ounces homemade or store-bought marinara sauce
2 ounces sundried tomatoes, thinly sliced
3 ounces baby arugula
2 ounces king oyster or white mushrooms, sliced
4 ounces smoked gouda cheese (regular or soy/vegan)
6 pitted Kalamata olives, coarsely chopped
Salt and freshly-ground black pepper to taste
Directions:

1. Preheat oven to 400 degrees. Grease a baking sheet with olive oil.

2. Grease fingertips with olive oil, and gently stretch dough out to the edges of the baking sheet.

3. Spread marinara sauce onto dough. Top with sundried tomatoes, arugula, and mushrooms, then Gouda and olives. Sprinkle a tablespoon of olive oil over the top, and season with salt and pepper.

4. Bake for 20 minutes or until golden brown. Slice and serve.