Roasted Pumpkin Salad

From 101cookbooks.com

3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oi
fine grain sea salt
12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
2 cups cooked wild rice*
1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, finely chopped

Preheat oven to 375.
Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You'll need to flip both the squash and onion pieces once or twice along the way - so it's not just one side that is browning.

In the meantime, make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking - I usually need to add a touch more salt with this dressing.

In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions, gently toss just once or twice. Turn the rice and onions out onto a platter and top with the roasted squash (I'll very gently toss with my hands here to disperse the pumpkin a bit). Finish with another drizzle of dressing and any remaining chopped cilantro.

Serves 4.

* To cook wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally. You'll have enough for this recipe and some leftover.

Kettle Corn

From www.instructables.com

Ingredients:

• 1/4 cup unpopped popcorn
• 1/4 cup olive oil
• 2 tablespoons sugar
• 1/4 teaspoon salt

Utensils needed:

• One or two quart sauce pan
• Large bowl

Put the popcorn in the pot. There should be just enough to cover the bottom in a single layer. Next pour in the olive oil. There should only be enough to barely cover all of the popcorn. Then turn the stove on to medium heat.

 After it has heated up a bit, the oil will start to bubble and the popcorn will begin to swell (this will take about 2-3 minutes). As soon as a couple of kernels pop, sprinkle the sugar on top of the popcorn and place the lid on the pot.

 Shake the pot constantly. Once you add the sugar, the popcorn will stop popping. It will take it about 30 seconds to 1 minute to start popping again. The popping will get very rapid and then begin to slow. Once it slows to once every couple of seconds you will remove the pot from the heat and dump it into your bowl.

Let the popcorn cool for 3 or 4 minutes. Break up the clumps of popcorn and sprinkle the salt over it.

Eggplant Parmesan

From foodnetwork.com

Serves 8

Ingredients

Roasted Red Pepper Tomato Sauce:

• 3 tablespoons olive oil
• 1 large yellow onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1/2 teaspoon red pepper flakes
• 3 roasted red peppers, peeled, seeded and chopped
• 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
• 1 (28-ounce) can crushed tomatoes
• 3 tablespoons freshly chopped flat-leaf parsley
• 3 tablespoons freshly chopped basil leaves
• 1 tablespoon freshly chopped oregano leaves
• Salt and freshly ground black pepper
• Honey, to taste

Eggplant:

• 5 cups fresh dried breadcrumbs (made from dried day-old bread)
• Butter, for greasing the dish
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano leaves
• 1 tablespoon finely chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 6 large eggs, beaten
• 2 tablespoons water
• 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
• All-purpose flour, for dredging
• Vegetable oil, for frying
• Roasted Red Pepper Tomato Sauce
• 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
• 12 ounces grated fontina
• 3/4 cup grated Pecorino Romano
• Fresh basil leaves, torn

For the Roasted Red Pepper Tomato Sauce:

Directions

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.

For the Eggplant:

To dry out the bread crumbs:

Preheat the oven to 300 degree F.

Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.
Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.
Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Couscous with Curried Potatoes and Peas

Adapted from vegetariantimes.com
Serves 4-6

• 1 cup Israeli couscous (or other grain)
• 2 medium red potatoes, diced (2 cups)
• 2 Tbs. minced fresh ginger
• 1 Tbs. red curry powder
• 1 cup frozen peas

1. Cook couscous according to instructions.
2. Meanwhile, coat large nonstick skillet with cooking spray. Heat over medium-high heat, and add potatoes. Cook 12 to 13 minutes, or until beginning to brown. Stir in ginger and curry powder, and cook 3 minutes more. Stir in frozen peas, and cook 2 minutes more, or until heated through. Toss potato mixture with bulgur in large serving bowl. Season with salt and pepper, if desired.

Rainbow Stir Fry

Adapted from vegetariantimes.com
Serves 4-6

Serve over brown rice.

• 3 Tbs. frozen orange juice concentrate
• 2 Tbs. hoisin sauce
• 1 Tbs. low-sodium soy sauce
• ½ tsp. chile-garlic sauce
• 2 tsp. toasted sesame oil
• ½ lb. green beans, halved crosswise
• 1 cup thinly sliced purple cabbage
• 1 15-oz. can baby corn, rinsed and drained
• 1 small red bell pepper, sliced (1 cup)
• 1 lb. sliced beef.
• 1 8-oz. can sliced water chestnuts, drained
• 4 green onions, thinly sliced

1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.
2. Heat oil in large skillet. Add beef and cook until browned. Transfer to plate.
3. Heat oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbs. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, and water chestnuts; stir-fry 4 minutes. Stir in beef, green onions, and orange juice mixture; cook 1 minute more.

Hummus

From The Hummus Blog

Ingredients
[4 extra-large bowls of Hummus]

• 1 cups dried chickpeas (the smallest you can find)
• 1/2 cup tahini
• juice from 1 squeezed lemon
• 1-2 garlic cloves
• 1/2 teaspoon cumin
• 1 tablespoon + 1/8-1/4 teaspoon baking soda
• salt
• olive oil
• parsley

How do I make that into Hummus?
[Brut: 10-20 hours. Net: 30 minutes]

1. Pour the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Serve with some good olive oil and chopped parsley.

Barley Salad with Parsley and Walnuts

From: Food & Wine Magazine

Ingredients

1. 1 1/4 cups pearled barley (9 ounces)
2. 1 cup walnut halves (4 ounces)
3. 3 tablespoons fresh lemon juice
4. 1/3 cup extra-virgin olive oil
5. 1 garlic clove, minced
6. 1/2 teaspoon finely grated lemon zest
7. Salt and freshly ground pepper
8. 1 cup packed flat-leaf parsley leaves
9. 4 ounces ricotta salata, crumbled (about 1 cup)

1. Preheat the oven to 350°. In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25 minutes. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water.
2. Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts.
3. In a large bowl, whisk the lemon juice with the olive oil, garlic and lemon zest and season with salt and pepper. Add the barley, parsley and ricotta salata and toss gently. Add the toasted walnuts, toss again and serve.

Make Ahead The salad can be refrigerated overnight.

Quinoa and Brown Rice Bowl with Vegetables and Tahini

From: Food & Wine Magazine

Ingredients

1. 1 cup long-grain brown rice
2. 1 cup red quinoa
3. 1/4 cup extra-virgin olive oil
4. 1 small onion, finely diced
5. 1 carrot, sliced crosswise 1/4 inch thick
6. 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
7. 1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
8. Salt
9. 1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
10. One 12-ounce bunch kale, large stems discarded
11. 1/4 cup tahini, at room temperature
12. 1/2 cup fresh lemon juice
13. 2 garlic cloves, minced
14. 2 tablespoons warm water
15. 1/4 teaspoon crushed red pepper
16. 1 ripe avocado, cut into 1/2-inch dice
17. 1 cup mung bean sprouts

1. In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
2. Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
3. In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
4. Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
5. In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
6. Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.

Pasta Salad with Goat Cheese and Arugula

From: http://www.marthastewart.com/

Ingredients

• Coarse salt and ground pepper
• 3/4 pound gemelli or other short pasta
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3/4 cup crumbled fresh goat cheese (3 ounces)
• 3 tablespoons olive oil
• 2 tablespoons red-wine vinegar
• 2 teaspoons Dijon mustard
• 1 bunch arugula (8 ounces), torn
• 1/2 small red onion, thinly sliced

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

Very Green Lentil Soup

From www.eatingwell.com

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for garnish
• 2 large yellow onions, chopped
• 1 1/4 teaspoons salt, divided
• 2 tablespoons plus 4 cups water, divided
• 1 cup French green (Le Puy) or brown lentils
• 8 large green chard leaves
• 1 medium Yukon Gold potato, scrubbed
• 12 cups gently packed spinach (about 10 ounces), any tough stems trimmed
• 4 scallions, cut into 1-inch pieces
• 5 cups vegetable broth, store-bought or homemade
• 2 cups chopped broccoli
• 1 tablespoon cumin seeds, lightly toasted and ground (see Tip)
• 1/2 teaspoon ground coriander
• 1 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1/2 jalapeño pepper, minced
• Freshly ground pepper to taste
• 1 tablespoon fresh lemon juice, or more to taste
• Crumbled feta cheese for garnish

Preparation

1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
2. Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside.
3. When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.
4. Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeño and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.

Chicken and Rice Salad with Pesto Yogurt Dressing

From www.foodandwine.com

• 1 1/2 cups long-grain brown rice
• 3/4 cup plain yogurt
• 1/2 cup store-bought or homemade pesto
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 roasted chicken, bones and skin removed (about 1 pound meat), meat torn into bite-size pieces (about 3 cups)

1. Cook rice.
   
2. In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper. Add the chicken and the rice and toss to combine.

Brown Rice

From http://www.stevepavlina.com/blog/2007/03/how-to-cook-brown-rice/

1. Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice. I normally make 3c rice with 4.5c water for a single batch.
2. Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.
3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less. I prefer my rice to be slightly chewy, not mushy, so I usually remove the lid after 10 minutes.
4. Eat and enjoy. Be careful when you remove the lid, since a lot of steam may escape when you do.