Moosewood Restaurant Simple Suppers Read online

  poached huevos rancheros

  This might be just the ticket when you’re looking for something tasty and really fast.

  SERVES 2

  TIME: 10 MINUTES

  2 cups of your favorite salsa or Blender Tomato Hot Sauce

  4 eggs

  4 tortillas (corn or flour)

  1⅓ cups grated Monterey Jack or Cheddar cheese

  Pour the salsa into a lightly oiled medium skillet and bring it to a simmer. Make four wells in the salsa and break an egg (being careful not to break the yolk) into each one. Reduce the heat to low, cover, and poach the eggs for about 3 minutes. Meanwhile, warm the tortillas in a dry skillet on the stovetop.

  Remove the skillet with the poached eggs from the heat, sprinkle the cheese on top, cover, and let sit long enough to melt the cheese. Transfer each egg, with a scoop of salsa, onto one of the warm tortillas and serve right away.

  serving & menu ideas

  Serve with a tossed green salad topped with avocado slices and Cilantro Lime Dressing or with refried beans or Corn on the Cob, and cantaloupe.

  tunisian potato omelet

  In this delicious omelet, we borrowed the taste of garlic, caraway, and coriander from harissa, the classic Tunisian seasoning. The omelet can also be cut into wedges and served as an appetizer or as part of a tapas or antipasto platter.

  SERVES 4

  TIME: 45 MINUTES

  SPICY TOMATO SAUCE

  1 tablespoon vegetable oil or olive oil

  4 garlic cloves, minced

  ½ to 1 teaspoon red pepper flakes

  ¼ teaspoon salt

  1 teaspoon ground caraway

  1 teaspoon ground coriander

  1 15-ounce can of diced tomatoes

  POTATO OMELET

  2 tablespoons olive oil

  1½ cups diced onions

  1 teaspoon salt

  2 teaspoons ground caraway

  2 teaspoons ground coriander

  2 cups diced potatoes

  6 eggs

  ½ cup grated Parmesan or Pecorino Romano cheese

  Make the Spicy Tomato Sauce: Warm the oil in a small saucepan. Sizzle the garlic in the oil for a few seconds. Add the pepper flakes, salt, caraway, and coriander and cook briefly, about 30 seconds. Add the tomatoes and bring to a simmer. Simmer on low heat, stirring occasionally, while you prepare the omelet.

  For the omelet, warm the oil in a large well-seasoned or nonstick skillet, add the onions, and cook on medium-high heat for about 3 minutes, until they soften and begin to turn translucent. Stir in the salt, caraway, coriander, and potatoes and cook for about a minute. Add ¼ cup of water, cover, and cook on medium-low heat until the potatoes are tender, 10 to 15 minutes. Stir often and check for sticking; add more water if necessary.

  While the potatoes cook, in a bowl, beat the eggs with 2 tablespoons of water. When the potatoes are tender, pour the eggs over them and cook on medium-low heat. When the eggs begin to set, lift the cooked edges while you tilt the pan so the uncooked egg slips under, onto the hot skillet. Sprinkle on cheese, cover, and cook on low heat until the eggs are set and the cheese is melted.

  Divide the omelet into quarters. Serve hot, cold, or at room temperature, topped with Spicy Tomato Sauce.

  serving & menu ideas

  Baby Greens with Pecans & Pears complements the spiciness of the sauce. Serve creamy Lemon Coconut Tapioca Pudding for dessert.

  savory bread & cheese bake

  This golden pudding sends out a wonderfully appetizing aroma as it bakes. You can keep it unbaked in the refrigerator for up to a day—just allow for more baking time.

  SERVES 4 TO 6

  HANDS-ON TIME: 15 TO 20 MINUTES

  BAKING TIME: 30 TO 35 MINUTES

  3 tablespoons butter

  12 ounces crusty bread (French, Italian, or sourdough)

  1 cup grated cheese, such as Cheddar, Swiss, or Monterey Jack

  1 cup chopped scallions

  6 eggs

  2 cups milk

  1 teaspoon salt

  ¼ teaspoon black pepper

  1 generous tablespoon Dijon mustard

  Preheat the oven to 375°. Put the butter in a 2-quart baking dish and place in the oven to melt. When the butter is melted, swirl it around to coat the dish. While the butter melts, cut the bread into 1-inch cubes (about 6 cups, loosely packed). Place the bread cubes in the buttered baking dish. Sprinkle evenly with the cheese and scallions.

  Purée the eggs, milk, salt, pepper, and mustard in a blender, or beat the eggs in a bowl and then whisk in the other ingredients. Pour the custard over the bread and use a spatula to push the bread down into the custard. Bake covered with aluminum foil for 25 to 30 minutes (depending on the shape and depth of the baking dish). Remove the foil and bake until puffy and golden brown, about 5 minutes.

  INGREDIENT NOTE This recipe provides a great way to use up stale, dry bread. It is also good made with rye, pumpernickel, or whole wheat bread.

  serving & menu ideas

  Serve with Broccoli Tomato Salad, or, as long as your oven is on, roast cauliflower and red peppers that you’ve tossed with olive oil and Cumin Salt or Moroccan Spice Mix.

  chipotle scrambled eggs

  Fast, easy, warm, and inviting, this dish will quickly become a favorite part of your simple supper repertoire.

  SERVES 2 OR 3

  TIME: 15 MINUTES

  ½ cup minced onions

  1 tablespoon vegetable oil or butter

  6 eggs

  1 tablespoon minced canned chipotles in adobo sauce

  salt and pepper

  1 ounce cream cheese, cut into small pieces, or ¼ cup grated Monterey Jack cheese

  In a large skillet on medium heat, cook the onions in the oil or butter until golden, about 4 minutes.

  In a bowl, beat the eggs with the chipotles and adobo sauce and a sprinkling of salt and pepper. Add to the skillet and cook, stirring to scramble, until the eggs are nearly set. Sprinkle the cheese evenly over the eggs. Reduce the heat to low and cover the skillet until the cheese melts, about a minute.

  variation

  Chipotle Scrambled Eggs make a great huevos rancheros–style quesadilla. When cooking the eggs, place a tortilla on top of them in the pan while they’re still a little wet. When the eggs are cooked, flip them over so the tortilla is on the pan with egg on top. (You might need 2 spatulas.) Sprinkle on some cheese and salsa, and top with a second tortilla. When the cheese is melted, flip the quesadilla over to brown the top tortilla. Cut into wedges.

  serving & menu ideas

  Serve with tomato and avocado slices dressed with Cilantro Lime Dressing.

  egg foo yung omelet

  Try this versatile omelet with traditional ingredients such as bean sprouts or water chestnuts, or look in your vegetable crisper and use that lonely stalk of celery or leftover carrot half, a handful of mushrooms or snow peas, some broccoli florets, etc. Try for a variety of colors and use up to 2 cups of chopped vegetables.

  SERVES 2

  TIME: 20 MINUTES

  1 tablespoon vegetable oil

  ½ cup thinly sliced onions or chopped scallions

  1 cup sliced bok choy or cabbage

  ½ cup thinly sliced red bell peppers

  4 eggs

  1 teaspoon soy sauce

  1 teaspoon peeled and grated ginger root

  SAUCE

  1 tablespoon cornstarch

  1 tablespoon soy sauce

  a few drops of dark sesame oil

  In an 8- to 10-inch skillet on medium heat, warm the oil. Add the onions or scallions, bok choy or cabbage, and peppers, cover, and cook until tender, about 7 minutes.

  While the vegetables cook, in a bowl, whisk the eggs with the soy sauce, ginger, and a tablespoon of water. Make the sauce in a small saucepan: Whisk the cornstarch into 1 cup of water. Add the soy sauce and sesame oil. Bring to a boil on high heat, stirring often. Reduce the heat and simmer, stirring constantly until the sauce is clear and thickened. Set a
side.

  Stir the vegetables in the skillet and add additional oil if necessary to prevent sticking. Pour the beaten eggs over the vegetables, lower the heat, cover, and cook until the eggs are set, about 5 minutes.

  Fold the omelet in half and serve topped with the sauce.

  Spinach Polenta

  pineapple fried rice with tofu

  This is a sweet fried rice with a pleasing bite of ginger. Before you begin to stir-fry, cook rice if you don’t have any left over, and have everything prepped and close at hand.

  SERVES 4

  TIME: 30 MINUTES

  ½ cake firm tofu (about 8 ounces)

  ⅓ cup soy sauce

  1 teaspoon dark sesame oil

  3 tablespoons vegetable oil

  3 garlic cloves, minced or pressed

  1 tablespoon grated peeled ginger root

  ½ teaspoon Chinese chili paste (optional)

  1 red or orange bell pepper, diced

  1 stalk celery, diced

  2 scallions, minced

  1 20-ounce can of unsweetened pineapple chunks, drained, or 2 cups fresh pineapple chunks

  4 cups cooked jasmine, sushi, or brown rice

  toasted cashews

  Cut the tofu into ½-inch cubes and place them in a bowl. Pour the soy sauce and sesame oil over the cubes and stir gently. Set aside.

  In a wok or large skillet, heat the vegetable oil. Add the garlic, ginger, and chili paste and stir-fry on medium heat for a minute. Add the peppers, celery, scallions, and the tofu with the marinade, and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple and rice and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.

  serving & menu ideas

  This spicy-sweet fried rice is enough, but if you want a side dish, choose Sesame Broccoli. Pass a plate of Butterscotch Icebox Cookies for dessert.

  beans & greens risotto

  Beans, grains, vegetables, cheese—this healthy, hearty dish has it all.

  SERVES 4

  TIME: 40 MINUTES

  1 quart vegetable broth

  1 15-ounce can of diced tomatoes

  4 garlic cloves, minced or pressed

  1 tablespoon olive oil

  1½ cups arborio rice

  1 15-ounce can of small red beans or pinto beans, drained

  1 small head escarole, chopped (about 3 cups)

  ¼ cup grated Pecorino Romano or Parmesan cheese

  salt and pepper

  lemon wedges (optional)

  In a saucepan, bring the broth and tomatoes to a boil and then reduce the heat to maintain a gentle simmer.

  Meanwhile, in a large, heavy saucepan on medium-high heat, cook the garlic in the oil until just golden, a few seconds. Add the rice and stir until the grains are well coated with oil. Ladle in the hot broth and tomatoes a cup at a time, stirring often. After each addition, let the rice absorb most of the broth before adding more. Add the beans with the last cup of broth.

  When most of the broth is absorbed and the rice is tender but still al dente, stir in the escarole, in batches if necessary, until it wilts but is still bright green. Stir in the cheese and season with salt and pepper. Serve hot, with wedges of lemon if you wish.

  serving & menu ideas

  A crisp, cold fruit salad is a good accompaniment for this simple supper. Or try one of our Two Sweet Sauces on vanilla ice cream.

  rarebit risotto

  Beer and Cheddar aren’t typical ingredients for risotto, but this dish sure is good!

  SERVES 4

  TIME: 40 MINUTES

  1 quart vegetable broth

  1 tablespoon olive oil

  1½ cups arborio rice

  12 ounces beer (1½ cups)

  3 cups chopped broccoli

  1 tablespoon Dijon mustard

  4 cups loosely packed grated sharp Cheddar cheese (about 10 ounces)

  2 cups chopped tomatoes or halved cherry tomatoes

  sprinkling of black pepper

  In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

  Meanwhile, in a large, heavy saucepan on medium-high heat, warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.

  While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.

  When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper, and serve hot.

  serving & menu ideas

  Serve something crisp with this silky risotto.

  spinach artichoke risotto

  1 quart vegetable broth

  3 garlic cloves, minced or pressed

  2 tablespoons olive oil

  1½ cups arborio rice

  1 cup dry white wine

  1 14-ounce can of artichoke hearts, drained and quartered

  1 tablespoon dried dill (2 tablespoons chopped fresh)

  10 ounces baby spinach, rinsed and drained

  ½ cup chopped scallions

  1 cup crumbled feta cheese (4 ounces)

  In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

  In a large, heavy saucepan on medium-high heat, cook the garlic in the oil until golden, just a few seconds. Add the rice, stirring to coat each grain with oil. Stir in the wine, artichoke hearts, and dill if using dried. Cook, stirring often, until the wine is absorbed. Ladle in the hot broth a cup at a time, stirring frequently. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.

  When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill if using fresh. Serve at once.

  serving & menu ideas

  For a beautiful supper, serve Spinach Artichoke Risotto with Carrot Salad with Raspberry Vinaigrette and have fresh strawberries for dessert.

  spinach polenta topped with tomatoes

  This polenta, chock-full of earthy spinach, contrasts beautifully in both flavor and color with the sweet-tart tomatoes. (See photo)

  SERVES 4

  TIME: 25 MINUTES

  SPINACH POLENTA

  2 cups water

  2 cups milk

  1 teaspoon salt

  1 cup polenta cornmeal

  1 cup grated Parmesan cheese

  8 ounces fresh baby spinach

  FRESH TOMATO TOPPING

  4 large tomatoes or 8 to 10 plum tomatoes

  2 garlic cloves, minced or pressed

  2 tablespoons olive oil

  ½ teaspoon salt

  1 teaspoon dried oregano

  2 tablespoons balsamic vinegar

  To make the polenta: In a saucepan, bring the water, milk, and salt to a boil. Add the cornmeal in a slow, steady stream while whisking. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.

  Meanwhile, prepare the topping: Cut the tomatoes into wedges. In a saucepan on medium-low heat, cook the garlic in the oil for a minute. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.

  When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth. Fold in the spinach, a couple of handfuls at a time, until just wilted.

  Serve the polenta hot, topped with the tomatoes and more cheese if you wish.

  mexican polenta-stuffed peppers

  SERVES 4 TO 6

  TIME: 45 MINUTES

  5 large bell peppers (green, red, yellow, orang
e, or a combination)

  1½ tablespoons olive oil

  sprinkling of salt

  POLENTA

  4 cups water

  ½ teaspoon salt

  ¼ teaspoon red pepper flakes (optional)

  1 cup polenta cornmeal

  1½ cups corn kernels

  1 tablespoon olive oil or butter

  1½ cups grated sharp Cheddar cheese

  ½ cup chopped Spanish olives

  SALSA

  1 16-ounce jar of your favorite salsa

  1 15-ounce can of black beans, drained

  ¼ cup chopped cilantro (optional)

  Preheat the oven to 450°. Cut the peppers in half lengthwise and remove the seeds, but leave the stem ends on so the peppers will hold their shape. Brush the pepper halves with oil, inside and out, and sprinkle lightly with salt. Place cut-side up on an oiled baking sheet and roast in the oven until tender but still holding their shape, about 15 minutes.

  While the peppers roast, in a heavy saucepan, bring the water, salt, and red pepper flakes to a boil. Add the polenta in a slow, steady stream while whisking. Cook on medium heat, stirring often, until thickened. Stir in the corn, oil or butter, 1 cup of the cheese, and the olives. Remove from the heat.

  Fill the roasted pepper halves with the polenta mixture. Sprinkle the tops with the remaining cheese and return to the oven for 5 to 10 minutes, until the cheese is melted. Meanwhile, combine the salsa, black beans, and cilantro in a saucepan and bring to a simmer.