Corn and Cheddar Spoon Bread (Dairy)

I took a wonderful cooking class at Sur la Table recently. The class featured Scanpan. One of the recipes was so insanely delicious!  I’m presenting it here so we have it in our archives!

Ingredients:

2 Tablespoons unsalted butter
1.5 Cups whole milk
1 ear of corn, husked and kernels removed
1/2 Cup fine grind yellow cornmeal
1.5 teaspoons kosher salt
1/8 teaspoon cayenne
1/4 cup chopped fresh chives
1 Cup sharp white cheddar cheese
3 large eggs, separated

Preparations
1. Preheat oven to 400 F with rack positioned in the middle.
2. In an 8 inch scanpan or ovenproof nonstick skillet, combine butter, milk, corn, cornmeal, salt and cayenne. Bring to simmer; reduce heat to medium-low and cook, stirring frequently, until mixture is lightly thickened, 5 minutes. Remove from heat; stir in chives and cheese followed by the egg yolks.
3. In a clean mixing bowl, beat egg whites to soft peaks. Using a silicone spatula, fold cornmeal mixture into egg whites in three batches until just combine. Transfer batter back to the skillet.
4. Please skillet in oven; educe oven temp to 375F. Bake until browned on top but still slightly loose in the center, about 20 minutes. Let cool 5 minutes before serving. Serve straight from the pan with a serving spoon.

Broccoli Cheese Soup (Dairy)

Screen Shot 2015-03-03 at 3.23.19 PMUnfortunately the only way I think to make a creamy broccoli soup without the use of milk or cream is to used processed cheese (the orange stuff that kids like!)  This soup takes 30 minutes to make and is remarkably easy and quick. Because the fresh broccoli is ground with an immersible blender, there is no need to worry about obtaining “kosher” fresh broccoli. Makes 10 servingsBroccoli Cheese Soup

Ingredients:

1 large carrot cut in chunks
1/2 large onion roughly cut
3 large crowns fresh broccoli
1 container (quart) low sodium vegetable broth
2 cups water
8 slices processed American cheese
salt and pepper to taste

Preparations
1. In stock pan, place onions, carrots, broccoli, broth and water and bring to a boil. Turn the heat down to slow simmer and cook for 30 minutes until vegetables are very soft.
2. With an immersible blender, blend the vegetables and soup together to a creamy consistency.
3. Turn off heat, add 8 ounces of sliced American cheese. Cover pot and let sit for a few minute. Process again until creamy and smooth.
4. Add salt and pepper to taste.

Spicy Black Bean Soup (Parve)

Adapted from a recipe online, we loved this soup!  Winter is such a perfect time for soup. It makes a large quantity and is so filling. We are able to eat much of the week, and my husband never tires of it! I use my food processor to chop the onions, celery, garlic and jalapeño.

Ingredients:

  • 2 tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 3 celery ribs, chopped fine
  • 1 large carrot, peeled and sliced into thin rounds
  • 6 garlic cloves
  • 4½ teaspoons ground cumin
  • 1 jalapeño chopped (or can use 1/2 teaspoon red pepper flakes)
  • 4 (15-ounce) cans of black beans, rinsed and drained
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: diced avocado, tortilla chips, salsa

Preparation

  1. Heat the olive oil in a soup pot over medium and add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
  2. Stir in the garlic, cumin and jalapeño and cook  about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook beans are very tender, about 30 minutes.
  3. Using a stick blender blend most of the soup, leaving some whole beans and carrots (don’t worry about amounts, and you will know when you see it!) Stir in lime juice and salt and pepper, to taste. Serve with tortilla chips, diced avocado, salsa.. and if you want to be dairy, use some sour cream or grated sharp cheddar.

Minestrone Soup (Parve)

A delicious go to soup for a hearty meal. Easy to make for a quick dinner.  Makes about 12 servings. Serve with warm bread. Enjoy!

Ingredients:
2 large carrots
2 ribs celeryminestrone
1 medium onions
2 clove garlic
1 Tablespoon olive oil
4 cups vegetable broth
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes undrained
2 (15 ounce) different cans beans drained and rinsed (your choice: kidney, canellini, garbanzo, pinto, black)
1 and 1/2 cups shredded green cabbage
1 tablespoon dried basil
1.5 teaspoon dried parsely
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat/whole grain pasta (elbows, rigatoni..your choice) cooked and drained and set aside.

Preparations
1. In food processor chop carrots, onions, garlic and celery.
2. In large soup pan, cook chopped veggies until tender in tablespoon of oil.
3. Add broth, sauce, tomatoes, beans, cabbage and seasonings, stir to mix.
4. Simmer about 1/2 hour until cabbage is tender.
5. Add cooked noodles, simmer to heat noodles through.
6. Serve with grated parmesan cheese

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Two Cup Tuna Casserole (Dairy)

This is the original comfort food.  I have read a number of recipes for tuna casserole and came up with this easy combo.  Let the winter begin!tuna 3

Ingredients:
2 cups dried kluski noodles (or egg noodles) cooked and drainedtuna 1
2 cups frozen mixed vegetables (corn, peas, carrots, limas)
2 cups fresh white mushrooms, halved
2 cups chopped onions
1 can mushroom soup mixed with milk to make 2 cups
2 cups shredded cheddar cheese (low fat or regular)
2 cans tuna drained (almost 2 cups!)
1/2 teaspoon salt
1/2 teaspoon ground pepper

panko crumbs for topping

Preparation
1. Sauté mushrooms with NO oil until browned and liquid reduce, add to a big bowl.
2. In the same pan from the mushrooms, sauté onions with a teaspoon of oil until nicely brown, add to the bowl.
3. In same bowl add noodles, frozen veggies, mushroom soup/milk liquid, cheese, tuna and salt. Gently toss to mix everything.
4. Spray a square baking pan with olive oil spray (or your choice).  Pour the mixture from the bowl into the pan.
5. Sprinkle panko crumbs across top of casserole and spray with olive oil spray
6. Bake 350 degrees for one hour.
7. Let casserole rest for 15 minutes before serving.tuna 2

Burger Buns (Parve)

 Found these buns easy to make, light and airy and perfect for burgers or other round discs! Just allow enough time (two to three hours total) for rising. I have frozen them, and they are fresh with a heat up in the oven, or on the grill.

Ingredients for 8 Buns:

  • 3/4 to 1 cup lukewarm water
  • 2 tablespoons Earth Balance butter flavor
  • 1 large egg
  • 3 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 and  1/4 teaspoons salt
  • 1 and 1/4  tablespoon active dry yeast

Topping: 2 tablespoons Earth Balance butter flavor, melted

Preparation

1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.

3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

4) Brush the buns with about half of the melted Earth Balance. (At this point you can sprinkle with sesame seeds!)

5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining Earth Balance. This will give the buns a satiny, buttery crust.

6) Cool the buns on a rack.

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Vegetarian Black Bean Chili (Parve)

A great way to eat veggies, and a won’t miss meat entree.

Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped sweet yellow onions
  • 1 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
  • 1 medium zucchini, stem ends trimmed and cut into small dice
  • 2 cups fresh or frozen corn kernels
  • 1 1/2 pounds portobello mushrooms stemmed, wiped clean and cubed
  • 2 tablespoons chili powder
  • 1 tablespooon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne
  •  28 ounce can San Marzano chopped tomatoes
  • 3 cups (2 cans)  black beans rinsed and drained
  • 1 cup vegetable stock, or water
  • 1/4 cup chopped fresh cilantro leaves

Preparation

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.  Add the beans, canned tomato, and vegetable stock (or water), stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

Serve, with brown rice, sour cream, avocado, green onions, cheese..you choose! Even spaghetti for a Cincinnati taste.