Moosewood Restaurant Simple Suppers Read online

  While the vegetables roast, purée the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.

  A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.

  INGREDIENT NOTE You can substitute 1 tablespoon of Cumin Salt for the cumin and salt in the recipe. You may need to add more salt to taste.

  serving & menu ideas

  This is a filling stew, but Corn on the Cob makes a wonderful side dish, and if you’ve still got room for dessert, consider Warm Plums with Mascarpone.

  two potato gratin

  For a nice balance of color and flavor, use white potatoes and sweet potatoes in roughly equal amounts.

  SERVES 4

  TIME: 55 MINUTES

  2 eggs

  3 cups grated sweet potatoes and white potatoes

  ½ cup chopped scallions

  2 tablespoons unbleached white flour

  1 teaspoon salt

  ¼ teaspoon black pepper

  1 cup grated dilled Havarti cheese

  1 tablespoon butter

  1 tablespoon vegetable oil

  Preheat the oven to 375°.

  Beat the eggs in a large bowl. Add the potatoes, scallions, flour, salt, pepper, and half of the cheese and mix well.

  Heat the butter and oil in a large ovenproof skillet (10 to 12 inches) on medium-high heat. Spoon the potato mixture into the skillet and spread evenly. Reduce the heat to medium-low and cook for 10 to 12 minutes, until the bottom is nicely browned. Do not stir.

  Transfer the skillet to the oven and bake for about 15 minutes, until the top is golden. Sprinkle the gratin with the remaining cheese and continue to bake until the cheese is melted, about 5 minutes. Cut the gratin into wedges and serve hot.

  INGREDIENT NOTE If you don’t have dilled Havarti, use Cheddar plus a teaspoon of dried dill or a tablespoon of fresh dill.

  serving & menu ideas

  We usually serve this with Baked Apples and a green salad.

  baked stuffed tomatoes

  What a versatile dish! You can use almost any kind of cheese (or go vegan—see our suggestions below), and you can add leftover vegetables to the filling. Stuff the tomatoes one day and bake them the next—they’re just as tasty!

  SERVES 4 TO 6

  HANDS-ON TIME: 20 MINUTES

  BAKING TIME: 20 TO 25 MINUTES

  6 medium tomatoes (about 2½ pounds)

  salt and pepper

  2½ cups grated cheese, such as Cheddar, dilled Havarti, or Fontina

  ½ cup finely chopped scallions

  1 teaspoon dried oregano, dill, or thyme (or 1 tablespoon chopped fresh) (optional)

  Preheat the oven to 400°.

  Cut the tomatoes in half and scoop out the seeds. Oil a baking dish large enough to hold the tomato halves side by side. Place the tomato halves cut-side up in the dish. Sprinkle them with salt and pepper.

  In a bowl, combine the cheese, scallions, and herbs. Spoon the filling into the tomato halves. Cover the baking pan with foil and bake for 15 minutes. Uncover and bake until the filling is hot and the cheese is melted, 5 to 10 minutes longer.

  variation

  To make vegan stuffed tomatoes, use soy or rice cheese. Or use veggie crumbles instead of cheese and add 2 to 3 tablespoons of your favorite brand of barbecue sauce or salsa for flavor.

  serving & menu ideas

  Excellent served alongside Broccoli Slaw or Lemony Green Beans.

  roasted ratatouille

  The beauty of this recipe is that the oven does the work while you leisurely prepare a salad and set the table.

  SERVES 4

  HANDS-ON TIME: 15 TO 20 MINUTES

  ROASTING TIME: 35 TO 40 MINUTES

  1 zucchini

  3 onions

  1 eggplant

  2 tomatoes

  2 red, green, or yellow bell peppers

  6 garlic cloves

  ⅓ cup olive oil

  1 teaspoon salt

  ½ teaspoon black pepper

  1 cup packed fresh basil leaves

  grated Romano, Pecorino Romano, or Parmesan cheese

  Preheat the oven to 450°.

  Cut all of the vegetables into 1-inch chunks and place them in a large bowl. (We usually peel the eggplant.) You need between 12 and 14 cups total. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two). Roast for 15 minutes and then stir the vegetables. Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.

  While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Pass the grated cheese at the table.

  serving & menu ideas

  Start with Baby Greens with Pecans & Pears. Serve Roasted Ratatouille on Polenta, couscous, or rice, or with French bread. Leftovers taste even better the next day, packed for lunch or folded into an omelet.

  tofu hijiki sauté

  This sauté makes an attractive and satisfying supper; chilled, it makes a delicious side dish or salad. (See photo)

  SERVES 4

  TIME: 40 MINUTES

  1½ cups short-grain brown rice

  ½ cup dried hijiki seaweed (½ ounce)

  1 cake firm tofu (about 16 ounces)

  3 cups carrot matchsticks

  2 medium onions

  2 tablespoons dark sesame oil

  2 tablespoons soy sauce

  2 tablespoons toasted sesame seeds

  In a covered saucepan, bring the rice and 2½ cups of water to a boil. Reduce the heat and simmer covered until the rice is tender and the water absorbed, 35 to 40 minutes.

  While the rice cooks, make the sauté. Place the hijiki in a small bowl, add warm water to cover by about an inch, and set aside for 15 minutes. Slice the tofu into bite-sized pieces or strips. Cut the onions into thin slices (2 to 3 cups).

  In a large skillet or wok, heat a tablespoon of the sesame oil. Add the tofu and sauté on medium heat, stirring frequently, for several minutes, until browned. Remove the tofu and set aside.

  Add the remaining tablespoon of sesame oil to the pan and sauté the onions and carrots until the onions are golden and the carrots are tender, 4 to 5 minutes. Add the drained hijiki, the reserved tofu, and the soy sauce, and cook long enough to heat thoroughly. Stir in the toasted sesame seeds. Serve on the rice.

  INGREDIENT NOTES Dried hijiki seaweed is often sold in bulk in natural foods stores, and in many supermarkets it can be found in cellophane packets in the produce section.

  Check the produce aisle for bags of matchstick-cut carrots.

  roasted vegetable curry

  Roasting intensifies the flavors in this fragrant dish, which is easily prepared and requires little attention while it’s in the oven. If you like the flavor of garam masala or commercial curry powder and it’s in your cupboard, use it.

  SERVES 4

  HANDS-ON TIME: 20 MINUTES

  BAKING TIME: 25 MINUTES

  1 large or 2 small sweet potatoes

  1 onion

  ½ small head of cauliflower

  2 tablespoons vegetable oil

  ½ teaspoon salt

  CURRY SAUCE

  2 teaspoons grated peeled ginger root

  2 tablespoons Curry Powder

  ½ teaspoon salt

  1 cup coconut milk

  1 cup diced tomatoes

  Preheat the oven to 450°.

  Peel the sweet potatoes and onion, cut them into ¾-inch chunks, and place them in a large bowl. Cut the cauliflower into bite-sized florets (about 3 cups) and add to the bowl. Add the oil, sprinkle with salt, and toss to coat. Spread the vegetables in a single layer on one or two oiled baking trays. Roast for 20 minutes, stirr
ing once after about 10 minutes.

  Meanwhile, in a bowl whisk together the ginger, Curry Powder, salt, and coconut milk until smooth. Stir in the tomatoes.

  After the vegetables have roasted for 20 minutes, pour the Curry Sauce over them and stir to coat. Return them to the oven until tender, about 5 minutes.

  serving & menu ideas

  Serve on rice and top with raisins and/or toasted nuts, cooked green peas and chopped cilantro, and a dollop of cool yogurt.

  Sesame Tofu with Spinach

  sesame tofu with spinach

  Sesame-crusted tofu is firm and flavorful enough to please even the tofu-phobic. (See photo)

  SERVES 4

  TIME: 30 MINUTES

  1 cake firm tofu (about 16 ounces)

  ¼ cup sesame seeds

  2 tablespoons dark sesame oil

  2 tablespoons soy sauce

  a few drops Tabasco or other hot pepper sauce (optional)

  2 teaspoons vegetable oil or olive oil

  3 garlic cloves, chopped

  10 ounces fresh baby spinach, rinsed

  salt and pepper

  Slice the block of tofu lengthwise into 4 rectangular slabs. Then slice the slabs in half to make 8 roughly square pieces. Spread the sesame seeds on a plate. Press all of the surfaces of each tofu square into the sesame seeds to coat evenly.

  Heat the sesame oil in a large skillet on medium heat. Arrange the tofu squares in a single layer in the skillet and cook for about 5 minutes. With a spatula, carefully turn them over and cook for about 5 minutes on the other side. Add the soy sauce and Tabasco, turn the tofu squares over, and cook for another minute, until most of the liquid is absorbed. Transfer the tofu squares to a plate. (Leave stray sesame seeds in the pan.)

  Add the oil and the garlic to the skillet and sauté for about 30 seconds, until golden. Add the still damp rinsed spinach and cook for a minute or two, stirring constantly, until wilted but still bright green. Season with salt and pepper.

  Place the spinach on a platter and top with the tofu.

  serving & menu ideas

  Serve with rice, soba noodles, orzo, or Roasted Sweet Potatoes. Indulge in Butterscotch Icebox Cookies for dessert.

  green & white bean gratin

  This creamy, cold-weather casserole with a golden, crunchy topping can be assembled ahead and baked when you’re ready.

  SERVES 4 TO 6

  HANDS-ON TIME: 20 MINUTES

  BAKING TIME: 35 MINUTES

  2 cups frozen cut green beans

  2 15-ounce cans of white beans

  4 garlic cloves, chopped

  2 teaspoons dried rosemary, sage, or thyme

  ¼ teaspoon salt

  pinch of black pepper

  1 cup grated Cheddar, Fontina, or Gruyère cheese

  1 cup bread crumbs

  1 cup grated Parmesan cheese

  2 tablespoons melted butter

  Preheat the oven to 375°. Butter an 8-inch square baking dish. Defrost the green beans by placing them in very hot water for a few minutes. Drain and spread to cover the bottom of the prepared baking dish.

  In a blender, whirl one can of white beans, undrained, with the garlic, herbs, salt, and pepper until smooth. Pour over the green beans in the baking dish and sprinkle with the Cheddar cheese. Drain the second can of white beans and spread the beans on top.

  In a small bowl, combine the bread crumbs, Parmesan, and melted butter. Sprinkle over the top of the gratin. Bake covered for 25 minutes. Uncover and bake until golden and bubbling, about 10 minutes more.

  INGREDIENT NOTE You can substitute fresh green beans that have been stemmed, cut into 2-inch lengths, and blanched, if you prefer.

  serving & menu ideas

  On the side, try Apples Two Ways or Carrot Salad with Raspberry Vinaigrette. A simple, not-too-rich dessert, such as Riesling Roasted Pears or Mocha Sorbet would be just right.

  black beans with pickled red onions

  Black beans and rice with an interesting twist: fuchsia-colored pickled red onions. Make extra! They’re a flavorful condiment for sandwiches, soups, and salads, and they keep in the refrigerator for several weeks.

  SERVES 4

  TIME: 35 MINUTES

  Yellow Rice

  PICKLED RED ONIONS

  2 large red onions

  3 cups boiling water

  1 teaspoon salt

  1 teaspoon sugar

  ¼ teaspoon ground allspice

  1 tablespoon vinegar

  ¼ cup fresh lime juice

  1 teaspoon Tabasco or other hot pepper sauce (optional)

  SEASONED BLACK BEANS

  1 tablespoon olive oil

  2 garlic cloves, minced or pressed

  1 teaspoon ground cumin

  1½ teaspoons dried oregano

  2 15-ounce cans of black beans, undrained

  ¼ cup chopped fresh cilantro

  Prepare the Yellow Rice.

  While the rice cooks, slice the onions into rings. In a heatproof bowl, cover the onions with the boiling water and set aside for 10 minutes. In a separate bowl, combine the salt, sugar, allspice, vinegar, lime juice, and Tabasco. Drain the onions. Combine the drained onions and the pickling ingredients and mix well. Set aside.

  For the beans, warm the oil in a saucepan on medium heat and then add the garlic, cumin, and oregano. Cook for just a minute and then add the beans. Simmer for 5 to 8 minutes, until the beans are heated through and have absorbed the seasonings. Stir in the cilantro.

  Serve the rice topped with beans and pickled onions.

  serving & menu ideas

  Toss a green salad with Cilantro Lime Dressing and enjoy Caramel Custard for dessert. Try the beans and rice topped with Quick Avocado & Corn Salsa instead of the pickled onions.

  shortcut chili

  There must be as many recipes for chili as there are cooks. This one has the surprising addition of lentils and the smoky spiciness of chipotles.

  SERVES 4 TO 6

  TIME: 25 MINUTES

  2 cups chopped onions

  3 garlic cloves, minced or pressed

  1 teaspoon salt

  2 tablespoons olive oil

  1 tablespoon minced canned chipotles in adobo sauce

  1 red or green bell pepper, diced

  1 15-ounce can of red kidney beans, drained

  1 15-ounce can of lentils, undrained

  1 15-ounce can of diced tomatoes

  1 tablespoon minced fresh cilantro

  sour cream (optional)

  In a soup pot, sauté the onions, garlic, and salt in the oil until soft, 5 to 10 minutes.

  Add the chipotles and the bell peppers, cover, and cook for 2 minutes. Stir in the beans, lentils, and tomatoes. Cover and simmer on low heat for 5 to 10 minutes or until everything is hot. Stir in the cilantro. Serve topped with sour cream, if you wish.

  INGREDIENT NOTE In addition to or in place of the chipotles, add 2 teaspoons Chili Powder.

  serving & menu ideas

  Serve spooned over Polenta or Yellow Rice, or with cornbread or tortilla chips. Then cool your palate with Mango Coconut Sorbet.

  lentils with spinach & soy sausage

  Because lentils cook quickly, they’re ideal for a simple supper. This thick, earthy stew, chock-full of protein, is most satisfying on a chilly fall or winter evening.

  SERVES 4

  TIME: 40 MINUTES

  4 garlic cloves, minced

  2 teaspoons ground coriander

  1 tablespoon olive oil

  1 quart vegetable broth

  2 bay leaves

  1 cup green or brown lentils

  2 cups diced potatoes

  8 ounces soy sausage links

  2 teaspoons olive oil

  4 cups fresh baby spinach (about 5 ounces)

  salt and pepper

  grated Cheddar or crumbled feta cheese or ricotta salata

  In a soup pot, cook the garlic and coriander in the olive oil for a minute. Add the broth, bay leaves, and lentils, cover, and b
ring to a boil. Reduce the heat to a simmer and cook covered for 10 minutes.

  Add the potatoes, cover, and cook until the potatoes are tender and the lentils are soft, about 15 minutes.

  While the lentils and potatoes cook, cut the soy sausage into ½ inch-thick rounds. In a skillet on medium-low heat, cook the rounds in the olive oil, turning frequently, until browned, 5 or 10 minutes. Rinse, drain, and chop the spinach.

  When the lentils and potatoes are done, add the sausage and spinach and stir until the spinach is just wilted but still bright green, about a minute. Add salt and pepper to taste. Serve topped with cheese.

  nachos grandes

  Is this really dinner? It is casual, messy finger food, but it has beans, grain, and cheese, it’s quite filling, and kids love it. We like Cheddar, Monterey Jack, or Mexican cheeses such asadero and queso quesadilla for this recipe.

  SERVES 4

  TIME: 20 MINUTES

  4 cups corn tortilla chips

  1 15-ounce can of refried beans

  1½ cups diced tomatoes