Root Vegetables and Lentils in Mustard Sauce

On July 20, 2012, in Recipes, by Chris Baccus
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This is an adaptation of a recipe I posted before: Lentils with Turnip, Leeks and Carrots.

I made a few edits since I’m still doing my series on “Hotel Home Cooking.” Much of the original recipe was followed; however, I lacked cloves and red wine vinegar plus I had some yellow zucchini that I added to the carrots, leeks, and garlic.

The final result isn’t that attractive. Fortunately, the flavors are rich with the Dijon mustard vinaigrette that’s added at the end.

This is a good recipe too since it is affordable and makes enough for a couple evenings.

 

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Pappardelle with Leeks, Sugar Snap Peas and Lemon

On May 8, 2012, in Recipes, by Chris Baccus
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Here is a simple, light spring pasta dish that is a departure from the typical heavy red or cream sauce.

The sauce here is pretty light that is if you consider a half a stick of butter light? It might be better to say it tastes light.  The lemon, sugar snap peas, and leeks do give it a great color everything adheres to the pappardelle noodles nicely. I’m sure you’ll find this a good option among your pasta recipes.

I know we’ll make a few more times throughout the coming summer.

Pappardelle with Leeks, Sugar Snap Peas and Lemon
Serves 4

Coarse salt and ground pepper
½ stick unsalted butter
2 medium leeks (white and light green parts only), cut into thin half-moons and rinsed well
2 lemons
½ pound sugar snap peas, trimmed and cut in half crosswise
1 pound dried pappardelle noodles
½ cup fresh ricotta cheese
¾ cup Pecorino Romano, grated

Heat a large pot of lightly salted water for the pasta.  While that is getting to a boil, melt butter in a large pan over medium-high heat. Add the leeks and a small amount of salt, cooking the leeks until they soften for about 4 minutes. Reduce heat to medium and cook stirring occasionally for another 5 minutes. Turn off heat and finely grate lemon zest into skillet and add ground pepper.

When water is boiling add the snap peas and cook for 2 minutes. Remove from water but do not dispose of water.  Now add your pasta to the boiling water and cook per package instructions. Usually about 5-7 minutes for Pappardelle noodles.  Transfer noodles to pan, reserving some pasta water for the sauce.  Add sugar snap peas, ricotta and Pecorino cheese.  Add a few splashes of the pasta water to give it more of a sauce and coat the pasta then serve adding some more Pecorino Romano to each dish.

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Last Christmas I asked for some new cookbooks to add to my bookshelf.  With the change to making vegetarian/vegan 4 times each week, I thought some updated cookbooks in my meat-focused cookbook collection would be welcome.

One book that kept coming up is Veganomicon many reviews felt it is the essential vegan cookbook on the mark and the subtitle even makes the not-so-subtle claim of being “The Ultimate Vegan Cookbook.”

I made a couple recipes this past week. The first is vegan enchilada recipe that uses kale and potatoes.  The other is a leek and navy bean with biscuits recipe that reminds me of a meatless, no dairy version of a light chicken and biscuit recipe I also have on this blog.

Of the two, the biscuit vegetables and bean dish was excellent. One of the best vegan recipes I’ve ever had.

Veganomicon is definitely worth picking up.  I have a ton of recipes I still need to get too.  Fortunately the first two recipes turned out great.  I look forward to more ultimate vegan success!

Find out more about the book and buy it here!

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Chicken with Sauteed Leeks, Apples and Sun-Dried Tomatoes

On February 10, 2012, in Recipes, by Chris Baccus
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I finally did some catching up on my Pinterest to-do list.  This recipe I found on the site a couple weeks ago. It’s quite simple and only takes about 20 minutes with prep and time cooking.  The addition of a light white wine and lemon sauce really brings everything to life.

The meal tastes like fall. With Dallas weather similar to Michigan fall weather, it feels like a cool day in October in Detroit.

Full recipe: Chicken with Sauteed Leeks, Apples and Sun-Dried Tomatoes

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Greens and Goat Cheese Gratin

On December 6, 2011, in Recipes, by Chris Baccus
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One of the best corporate blogs out there is the one from Whole Foods.  They feature a lot of great information about their products, values, and of course share some recipes.  Of course with a highly educated, food conscious customer, Whole Foods needs to find a way to connect with its audience.

Tonight they definitely connected with me.

One of the best parts of adopting a more vegetarian diet at home is the increase of casseroles and gratins.  Not sure what the difference is? A gratin is basically anything with a crumbled top or gratin cheese topping.  For this recipe, the crumbled top is wheat thin crackers. We converted to Whole Foods 365 brand wheat crackers years ago since it has considerably less sugar than Wheat Thins.

This recipe is also quite flexible. It makes 8 servings; though; I’d say it makes closer to 6 servings if used as a meal instead of a side.  I cut the recipe in half making enough for 2 meals and an extra lunch for one of us tomorrow.

Full Recipe: Greens and Goat Cheese Gratin

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