-NYTimes veg thanksgiving, 2010
4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Preparation
1. Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
2. Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
3. Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
4. Grate the onion into the bowl using the large holes of the box grater.
5. Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
6. Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
7. Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Yield: Serves 6.
Showing posts with label squash. Show all posts
Showing posts with label squash. Show all posts
11 November 2010
28 April 2009
Butternut Squash Rice Paper Rolls
-NYT 24 Jan 2007, adapted from Isa Chandra Moskowitz
FOR THE ROLLS:
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces vermicelli rice noodles or rice sticks
12 8-inch round rice paper wrappers
1/3 cup roasted salted pumpkin seeds or peanuts, coarsely chopped
1 cup cilantro leaves and thin stems, torn into bite-size pieces
FOR THE DIPPING SAUCE:
1 to 2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 tablespoons Asian hot chili oil
2 teaspoons sesame oil.
1.
Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.
2.
Meanwhile, prepares noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.
3.
To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; this will prevent wrappers from sliding. Submerge two paper wrappers in the water to soften, about 1 minute. Gently transfer one wrapper to towel.
4.
In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces of squash on top of noodles, and sprinkle with pumpkin seeds and cilantro. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling. Cut in half when ready to serve.
5.
For dipping sauce: In a small bowl, stir together 1 tablespoon soy sauce, the vinegar and sugar. Add chili oil and sesame oil, and taste. If desired, add additional soy sauce.
Yield: 12 rolls.
FOR THE ROLLS:
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces vermicelli rice noodles or rice sticks
12 8-inch round rice paper wrappers
1/3 cup roasted salted pumpkin seeds or peanuts, coarsely chopped
1 cup cilantro leaves and thin stems, torn into bite-size pieces
FOR THE DIPPING SAUCE:
1 to 2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 tablespoons Asian hot chili oil
2 teaspoons sesame oil.
1.
Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.
2.
Meanwhile, prepares noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.
3.
To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; this will prevent wrappers from sliding. Submerge two paper wrappers in the water to soften, about 1 minute. Gently transfer one wrapper to towel.
4.
In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces of squash on top of noodles, and sprinkle with pumpkin seeds and cilantro. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling. Cut in half when ready to serve.
5.
For dipping sauce: In a small bowl, stir together 1 tablespoon soy sauce, the vinegar and sugar. Add chili oil and sesame oil, and taste. If desired, add additional soy sauce.
Yield: 12 rolls.
02 January 2008
Spaghetti Squash with Spicy Braised Greens, Raisins and Pine Nuts
-The New York Times, Jan 2 2008
1 small spaghetti squash, about
2 1/2 pounds, halved lengthwise, seeds removed
2 tablespoons coconut oil (see note)
2 garlic cloves, minced
2 canned chipotle chilies in adobo, seeded and minced
1 large bunch (12 to 16 ounces) kale, chard or collard greens, thick ribs removed, leaves sliced crosswise
1 cup vegetable stock
3/4 teaspoon sea salt
1/4 cup raisins
1/4 cup pine nuts, toasted
2 tablespoons olive oil.
1. Preheat oven to 375 degrees. Place squash cut-side down in a roasting pan. Pour in 1/4 inch water and bake until flesh is soft, 50 to 60 minutes.
2. Meanwhile, heat coconut oil in a large pot over medium heat. Add garlic and chipotles and cook, stirring, 1 minute. Add greens, a few handfuls at a time, stirring between additions. Add stock, 1/2 teaspoon salt and raisins. Bring to a boil, cover, lower heat and simmer until greens are tender, 10 to 20 minutes (collard greens take the longest). If pan becomes dry, add a little water. Stir in 3 tablespoons pine nuts.
3. When squash is done, use a metal spoon to scoop flesh out into a bowl, separating into strands. Add olive oil and remaining 1/4 teaspoon salt and toss gently. Transfer to plates, top with greens and serve, garnishing with remaining pine nuts.
Yield: 4 to 6 servings.
Note
1 small spaghetti squash, about
2 1/2 pounds, halved lengthwise, seeds removed
2 tablespoons coconut oil (see note)
2 garlic cloves, minced
2 canned chipotle chilies in adobo, seeded and minced
1 large bunch (12 to 16 ounces) kale, chard or collard greens, thick ribs removed, leaves sliced crosswise
1 cup vegetable stock
3/4 teaspoon sea salt
1/4 cup raisins
1/4 cup pine nuts, toasted
2 tablespoons olive oil.
1. Preheat oven to 375 degrees. Place squash cut-side down in a roasting pan. Pour in 1/4 inch water and bake until flesh is soft, 50 to 60 minutes.
2. Meanwhile, heat coconut oil in a large pot over medium heat. Add garlic and chipotles and cook, stirring, 1 minute. Add greens, a few handfuls at a time, stirring between additions. Add stock, 1/2 teaspoon salt and raisins. Bring to a boil, cover, lower heat and simmer until greens are tender, 10 to 20 minutes (collard greens take the longest). If pan becomes dry, add a little water. Stir in 3 tablespoons pine nuts.
3. When squash is done, use a metal spoon to scoop flesh out into a bowl, separating into strands. Add olive oil and remaining 1/4 teaspoon salt and toss gently. Transfer to plates, top with greens and serve, garnishing with remaining pine nuts.
Yield: 4 to 6 servings.
Note
Subscribe to:
Posts (Atom)