Category: Vegetarian

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Detroit-Style Pizza II (store-bought ingredients)

Detroit Pizza with premade dough and sauce
This is a version of Marilyn Mossman's recipe using store-bought ingredients
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. One package frozen pizza dough
  2. Top quality pizza sauce
  3. Toppings (e.g., green pepper, onions, mushrooms, Italian sausage, pepperoni)
  4. 10 oz. Wisconsin Brick cheese (can substitute with monterey jack)
  5. 1 TB olive oil
Instructions
  1. Allow dough to thaw overnight in refrigerator
  2. Spray 13 by 9-inch nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil.
  3. Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, rest for another 10 min, try again to stretch.) Cover with plastic and let dough rise at room temp until nearly tripled in volume and large bubbles form, 2 to 3 hours.
  4. Adjust oven rack to lowest position and heat oven to 500 degrees.
  5. Sprinkle cheese evenly over dough to edges of pan.
  6. Add toppings.
  7. Spoon three 1-inch-wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
  8. Bake until cheese is bubbly and browned, about 15 minutes. Let pizza cool in pan on wire rack for 5 minutes. Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board. Cut into 8 pieces and serve.
Notes
  1. For a recipe that includes home-made dough and sauce, click here.
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Potato Curry

Potato Curry
Serves 4
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Amount Per Serving
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 1 medium yellow onion, diced
  3. 4 cloves garlic, minced
  4. 4 teaspoons curry powder
  5. 1 ½ teaspoons paprika
  6. 1 teaspoon cayenne
  7. 2 teaspoons cumin powder
  8. ½ teaspoon allspice
  9. 2 teaspoons fresh ginger, minced
  10. ½ teaspoon black pepper
  11. 2 lb potato, peeled and cubed
  12. 15 oz chickpeas, 1 can, drained
  13. 1 cup vegetable broth
  14. 1 tablespoon lemon juice
  15. 14 oz diced tomato, 1 can
  16. 14 oz coconut milk, 1 can (I don't like coconut milk so I will substitute with greek yogurt.)
  17. Rice, cooked, for serving
  18. Naan bread, for serving
  19. Fresh cilantro, chopped, for garnish
Instructions
  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
Notes
  1. I haven't tried this.
Adapted from Tasty
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Navy Bean and Artichoke Dip

Navy Bean and Artichoke Dip
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon grated lemon zest plus 2 tablespoons juice
  2. 1 small garlic clove, minced
  3. 1 (15-ounce) can navy beans, 2 tablespoons liquid reserved, beans rinsed
  4. 1 cup jarred whole artichoke hearts packed in water, rinsed and patted dry, 2 tablespoonschopped
  5. 1/4 cup fresh parsley leaves
  6. 1 scallion, white and light green parts cut into 1/2-inch pieces, dark green part sliced thin on bias
  7. Salt
  8. 1/4 teaspoon ground fennel
  9. Pinch cayenne pepper
  10. 1/4 cup organic plain 2 percent Greek yogurt
  11. Cold-pressed extra-virgin olive oil
Instructions
  1. Combine lemon zest and juice and garlic in bowl and let sit for 15 minutes.
  2. Pulse garlic-lemon juice mixture, beans, their reserved liquid, whole artichoke hearts, parsley, white and light green scallion pieces, 3/4 teaspoon salt, fennel, and cayenne in food processor until finely ground, 5 to 10 pulses, scraping down bowl as needed. Continue to process until uniform paste forms, about 1 minute, scraping down bowl as needed.
  3. Add yogurt and continue to process until smooth, about 15 seconds. Transfer to serving bowl, cover, and let stand at room temperature for 30 minutes. (Dip can be refrigerated for up to 1 day; bring to room temperature before serving.) Season with salt to taste. Sprinkle with reserved chopped artichokes and dark green scallion parts, and drizzle with oil to taste before serving.
Notes
  1. I haven't made this (6/19)
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Asian Brussels Sprouts

Asian Brussels Sprouts
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb Brussels Sprouts
  2. 1/4 cup soy sauce*
  3. 1 TB Rice Vinegar
  4. 2 TB Mirin (Sweet Japanese cooking wine, my husband’s “secret” ingredient for making vegetables taste amazing)
Instructions
  1. Rinse brussels sprouts and pat dry.
  2. Cut of the ends of the sprouts and score the bottom (cutting an 'x' into the bottom to allow flavors to be better absorbed).
  3. Add brussels sprouts to a mixing bowl with soy sauce, mirin, and rice vinegar. Toss to coat completely.
  4. Spread brussels sprouts on a baking sheet and bake at 350° for 20 minutes.
Notes
  1. I haven't made this yet (6/19)
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Brussels Sprouts-Yakitori

Yakitori Brussels Sprouts
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Tare sauce
  1. ½ cup soy sauce
  2. ½ cup mirin
  3. ¼ cup sake
  4. ¼ cup water
  5. 2 Tbsp finely chopped onion
  6. 4 tsp sugar
  7. 2 garlic cloves
  8. 1 (½-inch) piece ginger, thinly sliced
Brussels sprouts
  1. 1 lb Brussels sprouts, trimmed and halved
  2. 1½ Tbsp canola oil
  3. ½ tsp kosher salt
  4. Furikake (Japanese rice seasoning)
  5. Chopped cilantro
Instructions
  1. To prepare sauce: In a small saucepan over medium-high, combine first 8 ingredients. Bring a boil; cook 20-25 minutes or until reduced by half and thick enough to coat back of a spoon. Remove from heat; discard garlic and ginger.
  2. Soak 6-8 wooden skewers. Preheat grill or grill pan.
  3. Soak sprouts in a bowl of water 5 minutes. Drain; toss with oil and salt. Arrange on skewers with cut sides all facing same direction. Place cut side down on grill; cook 3-4 minutes (on grill), 7-8 minutes (in grill pan), or until charred, basting with sauce after first minute. Turn and grill 2 minutes or until cooked through. Transfer to a platter; slather with sauce. Sprinkle generously with furikake and cilantro; serve hot.
Notes
  1. I haven't made this yet (6/19)
  2. Briefly soaking the sprouts in water helps them steam and cook evenly on the grill. Furikake is a Japanese seasoning that typically includes black and white sesame seeds, dried fish, nori (seaweed) and a variety of other ingredients. It’s used to flavor cooked rice, vegetables and fish. Look for it in Asian markets, online and even in the Asian foods aisle at some supermarkets.
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Miso Asparagus

Miso Asparagus
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound green asparagus, trimmed
  2. 2 tablespoons sesame oil
  3. 1 tablespoon miso paste
  4. 1 tablespoon ginger, minced
  5. 2 garlic cloves, minced
  6. 2 tablespoons water
Instructions
  1. Warm a large skillet over medium heat. Heat the sesame oil, and then add the asparagus. Cook, covered, four to five minutes, turning often, until the asparagus has browned and is tender.
  2. While the asparagus cooks, place the miso paste, ginger, garlic and water in a small bowl and whisk thoroughly. When the asparagus is done, transfer spears to a platter and top with the miso dressing. Serve immediately.
Notes
  1. I haven't tried this recipe (as of 6/19)
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Pizza Dough and Sauce

Detroit-Style Pizza
Serves 4
Marilyn Mossman made this for us and it was amazing!
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Polyunsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. DOUGH (You can also purchase pre-made dough and skip this step.)
  2. 1 tablespoon extra-virgin olive oil
  3. 2 ¼ cups all-purpose flour
  4. 1 ½ teaspoons instant or rapid-rise yeast
  5. 1 ½ teaspoons sugar
  6. 1 cup water, room temperature
  7. ¾ teaspoon salt
  8. CHEESE
  9. 10 ounces Brick or Monterey Jack cheese, shredded (2 1/2 cups)
  10. SAUCE
  11. 1 cup canned crushed tomatoes
  12. 1 tablespoon extra-virgin olive oil
  13. 1 tablespoon chopped fresh basil
  14. 1 garlic clove, minced
  15. 1 teaspoon dried oregano
  16. 1 teaspoon dried basil
  17. ½ teaspoon sugar
  18. ½ teaspoon pepper
  19. ¼ teaspoon salt
FOR THE PIZZA
  1. Spray 13 by 9-inch nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil. Using stand mixer fitted with dough hook, mix flour, yeast, and sugar on low speed until combined, about 10 seconds. With mixer running, slowly add room-temperature water and mix until dough forms and no dry flour remains, about 2 minutes, scraping down bowl as needed. Cover with plastic wrap and let stand for 10 minutes.
  2. Add salt to bowl and knead on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Turn dough onto lightly floured counter and knead until smooth, about 1 minute.
  3. Transfer dough to prepared pan, cover with plastic, and let rest for 15 minutes. Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, rest for another 10 min, try again to stretch.) Cover with plastic and let dough rise at room temp until nearly tripled in volume and large bubbles form, 2 to 3 hours. Adjust oven rack to lowest position and heat oven to 500 degrees.
FOR THE SAUCE
  1. Combine all ingredients in bowl. (Sauce can be refrigerated for up to 24 hours.)
  2. Sprinkle cheese evenly over dough to edges of pan. Spoon three 1-inch-wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
  3. Bake until cheese is bubbly and browned, about 15 minutes. Let pizza cool in pan on wire rack for 5 minutes. Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board. Cut into 8 pieces and serve.
Notes
  1. It's a good idea to watch the video on the Cook's Country website.
  2. You can also buy pre-made pizza dough. Just be sure to let it get to room temperature and allow it to rise before attempting to spread the dough.
  3. Try to use blue-steel pan or good non-stick metal pan.
Adapted from Cook's Country
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Mushroom Carbonara

Mushroom Carbonara
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Calories 0
Calories from Fat 0
% Daily Value *
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Polyunsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Kosher salt
  2. 1½ lb. crimini or button mushrooms
  3. 6 garlic cloves
  4. 2 medium shallots
  5. 1 cup parsley leaves with tender stems (about ½ bunch)
  6. 5 large egg yolks
  7. 1 large egg
  8. 4 oz. store-bought pre-grated Parmesan, plus more for serving
  9. 1½ tsp. freshly ground black pepper, plus more
  10. ¼ cup extra-virgin olive oil
  11. 1 lb. orecchiette
  12. OPTIONAL: Rotisserie or grilled chicken
Instructions
  1. Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil.
  2. Meanwhile, do some veg prep! Tear off and discard stems of 1½ lb. crimini or button mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl. Lightly smash and peel 6 garlic cloves, then thinly slice. Peel and finely chop 2 medium shallots. (A small red onion will work fine in a pinch.) Coarsely chop 1 cup parsley leaves with tender stems.
  3. Whisk 5 large egg yolks, 1 large whole egg, 4 oz. store-bought pre-grated Parmesan (about 1¼ cups), and 1½ tsp. freshly ground black pepper in another medium bowl; set aside.
  4. Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown, so stick with it!
  5. Once mushrooms have been cooking for about 10 minutes, drop 1 lb. orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions.
  6. Back to those mushrooms! Once you’ve finished the browning process, reduce heat to medium-low and add garlic, shallots, and 1½ tsp. salt. Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds.
  7. When pasta is 2 minutes shy of al dente, scoop out 2 cups pasta cooking liquid, then drain pasta.
  8. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce). Remove from heat and let cool 1 minute. (Don't skip this step—if the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)
  9. Add ½ cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
  10. Add parsley and stir again to combine. Taste and adjust seasoning for salt.
  11. Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.
Notes
  1. I added leftover rotisserie chicken to this dish and it was a nice addition.
Adapted from Bon Appetit
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Skillet Lasagna

Skillet Lasagna
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Polyunsaturated Fat 0g
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Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tsp. kosher salt, divided, plus more
  2. 1 large onion
  3. 6 garlic cloves
  4. ¼ cup extra-virgin olive oil
  5. 3 14.5-oz. cans crushed tomatoes
  6. 1 tsp. dried oregano
  7. ¾ tsp. crushed red pepper flakes
  8. Small bunch of basil, divided
  9. 2 10-oz. packages frozen spinach, thawed
  10. 2 cups ricotta
  11. 1 tsp. freshly ground black pepper
  12. 3 oz. store-bought grated Parmesan, plus more for serving
  13. 10 oz. dried lasagna noodles
  14. 2 8-oz. packages shredded low-moisture mozzarella
Instructions
  1. Place a rack in top-third of oven; preheat to 425°. Bring a large pot of generously salted water to a boil.
  2. Meanwhile, get some prep work out of the way. Peel 1 large onion, then finely chop. Set aside on cutting board. Crush 6 garlic cloves with the side of a chef’s knife, then peel and coarsely chop.
  3. Heat ¼ cup extra-virgin oil in a 12" ovenproof skillet over medium. Cook onion and garlic,stirring occasionally, until onion is beginning to brown and soften, about 5 minutes.
  4. Add three 14.5-oz. cans crushed tomatoes, 1 tsp. dried oregano, ¾ tsp. crushed red pepper flakes, 3 whole basil sprigs, and 1 tsp. salt. Cook, stirring occasionally, until sauce is reduced and slightly thickened and flavors have melded, about 15 minutes. Remove from heat and pluck out basil sprigs.
  5. Meanwhile, place 20 oz. thawed spinach on a large clean kitchen towel and wring it out over the sink until no more water can be squeezed out. If you don't have any clean kitchen towels, you can also squeeze water out of the spinach by hand one small handful at a time, or press it in a fine-mesh sieve. Whatever you do, just don't skip this step—waterlogged spinach will make the finished dish too soupy.
  6. Mix spinach, 2 cups ricotta, 1 tsp. freshly ground black pepper, 3 oz. grated Parmesan, and remaining 1 tsp. salt in a medium bowl to combine.
  7. Cook 10 oz. lasagna noodles in boiling salted water, stirring occasionally and separating iwith a spatula to keep them from sticking, 4 minutes (they'll be very al dente at this point, but will finish cooking in oven). Drain noodles and leave in colander until ready to assemble.
  8. Using a ladle, transfer 3 cups sauce to a medium bowl, leaving just a thin layer of sauce behind. Spread to coat bottom of pan.
  9. Arrange noodles in a single layer over sauce in pan, breaking up a few sheets to fit and cover the whole surface. Top noodles with one-third of tomato sauce, spreading evenly with a spatula. Using a spoon, dollop half of the ricotta mixture in small mounds all over sauce.
  10. Sprinkle one-third of shredded mozzarella over ricotta mixture.
  11. Repeat layering noodles, one-third of sauce, remaining ricotta mixture, and one-third of mozzarella one more time. Top mozzarella with another layer of noodles. Spoon any remaining sauce over, then top with remaining mozzarella.
  12. Bake lasagna until browned and bubbling, 15–20 minutes. Sprinkle some Parmesan over, then garnish with remaining basil leaves.
Notes
  1. This is a REALLY good veg lasagna.
Adapted from Bon Appetit
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Skillet Pancake

Skillet Pancake
Serves 4
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Serving Size
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Servings
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 eggs
  2. 1//4c sugar
  3. cinnamon (to taste)
  4. 1/2c all purpose flour
  5. 1/c whole milk
  6. 2tb butter
Instructions
  1. Beat eggs and add other ingredients (except butter)
  2. Set oven to 400°
  3. Melt butter in dutch oven or iron skillet
  4. When butter is melted and oven reaches temp, add ingredients
  5. Cook for 15 minutes uncovered
  6. Top with cinnamon
Adapted from Joy of Cooking?
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