Pmpkin & Bean Lasagna with Carmelized Garlic – Adapted from Crescent Dragonwagon’s Cookbook – Passionate Vegetarian
The ingredients are listed in order and, like most lasagnas, you assemble the ingredients (by layer) before you put the dish together.
- Carmelized Garlic – 20 cloves of garlic, halved and pan fried until just golden
- Pumpkin-Kidney Bean Filling – Mash the pumpkin or squash slightly and mix in the kidney beans.
- 2 pounds of pumpkin (or butternut) cut into 1/2″ to 1″ pieces and pan fried under low heat until soft.
- 2 cups cooked kidney beans, drained.
- Cabbage – Cabbage sliced in ½ inch thick ribbons NOTE: I use the cabbage to take the place of most of the lasagna noodles.
- Cheese Filling– Combine all ingredients in a food processor and mix until smooth.
- 16 ounces ricotta cheese
- 3 raw eggs
- 1 1/2 cups milk
- 2 ounces cream cheese
- Nutmeg, salt & pepper to taste.
If using the cabbage and cheese as a layer in this lasagna, mix the cheese filling into the cabbage. If using cabbage as a layer unto itself, just keep them separate.
- 3 cups Mozzarella Cheese
- Whole wheat lasagna noodles – uncooked. If using cabbage in place of noodles you will only need about 15 noodles.
- Tomato or Meat Spaghetti Sauce – I use 2 quarts of sauce and a pound of ground beef (farm-raised) in my lasagna.
Once you have all the layers ready, start assembling your lasagna the way you always do. Cover with aluminum foil then bake at 350 degrees for about 75 minutes. Uncover and bake for 20 to 30 minutes to let top brown a bit and release some moisture.
Let sit for about 15 minutes before you cut and serve it.
Sweet & Sour Onions with Pluots From Local Flavors by Deborah Madison
This recipe was designed for people like me who order onion sets in the spring, then order them again…and sometimes even order them a 3rd time! That’s how I generally wind up with 300 plus sweet, red onions every summer, about 200 more than this husband and wife can consume even if we eat onions every day!
Always on the lookout for recipes to reduce the onion flock, this one fits the bill.
16 onions (2 pounds) – parboiled for about a minute.
2 Tablespoons olive oil and 1 Tablespoon unsalted butter
6 dried pluots, cut into quarters
2 Tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons finely chopped rosemary
Salt and freshly ground pepper to taste
Trim the onions of tough skins and root ends but leave them whole, removing as little as possible so they will retain their shape.
Heat the oil and melt the butter in a large enough pan to hold the onions in a single layer.
Add the onions and give them a stir to coat each one with oil and butter.
Cook on medium heat, shuttling the pan back and forth for about 6 minutes so the onions brown in spots on the top, bottom and sides.
Add enough water to cover the onions, bring to a boil and simmer until the onions begin to soften – about 20 minutes.
Add pluots, vinegar, honey, rosemary and a pinch or two of salt and cook until all the liquid boils away.
Once the liquid is gone, the onions will start to color nicely. Continue cooking, adding water a Tablespoon at a time until the onions are perfectly golden.
Season with pepper and serve.
Green Tomato Relish – My 2011 Winning Recipe
Every year I find myself looking at piles and piles of produce and wondering what to do with it.
Of course, I by this time (mid September) my pantry is already jammed full of tomato sauce and paste, barbecue sauce, salsa, green beans, cherry syrup (great on chocolate waffles), blueberry, blackberry and cherry jam and pie filling and a whole lot of applesauce.
I have the added problem of having a husband who is diabetic so my recipes have to be healthy and low sugar.
So, every year I look to the Internet for new and different ideas. It’s how I found this year’s favorite recipe – Green Tomato Relish. This no sugar recipe is a winner not only because of the fabulous flavor but also because it helps use up all those green tomatoes clinging to the vines that I can see every time I look out my back window.
I made some variations on this already fabulous recipe that made it perfect for our palates. Here’s what I changed:
- Red onions instead of white or yellow – grown by me and so sweet you can almost eat them whole.
- Sweet Italian Peppers – again out of my garden and so sweet it’s sometimes hard to make it from the backyard to the kitchen without eating them.
- No cumin, no cilantro, not because I can’t raise them (I can’t) but because we don’t like cilantro and we only like cumin in chili and burritos.
- Only 2 teaspoons of salt for a triple batch (that’s right, I tripled the recipe).
These small changes and the use of Bragg’s Organic Cider Vinegar made this Green Tomato Relish sweeter, tangier and downright exotic.
I used a heavy duty stainless steel pot for cooking down the veggies, layering them as I cut them – tomatoes on the bottom, apples next, peppers, garlic then onions on top. It looked like veggie confetti when I was done.
Once I poured the vinegar on, I brought the pot to a boil then turned it down and simmered it for about 3 hours, letting the flavors merge and the vinegar infuse the relish.
NOTE: DON’T PUREE unless you want it less chunky. Slow cooking blends the flavors and softens the veggies but keeps the integrity and taste of each.
Jar it (you know the drill, sterilized jars, lids soaked in hot water to soften the seal) then water bath quarts for 25 minutes for quarts and 15 minutes for pints.
This stuff is so good, I eat it with a spoon, serve it as a side dish and plan on giving it for Christmas gifts.