Cooking: Pasta and Lentils and Vegtable Country Pie
Pasta, Lentils, and Artichoke Hearts from Moosewood Restaurant: Low-Fat Favorites
This is a very interesting and flavor-able dish. Different flavors come out with every bite. It's just as good reheated.
1 cup dry red lentils (3 cups cooked) [Since Safeway didn't have red, I just used assorted lentils.)
1 bay leaf [I had chopped up dried bay leafs and put in a few pinches.]
3 cups of water
1 tsp olive oil
2 cups diced onions
2 large garlic cloves, pressed or minced [I didn't use garlic at all given my allergy.]
2 tsp ground cumin
1 tsp ground coriander
2 tbsp lemon juice
2 cups canned tomatoes (18-ounce can), chopped, and liquid reserved
1 1/2 cups quartered artichoke hearts (9 oz frozen or 15 oz can)
1/4 tsp crushed red pepper flakes
1 lb farfalle, rotini, or spirali pasta [I found this to be too much pasta. Next time I'll either use 1/2 or 2/3 of it.]
salt and pepper to taste
crumbled feta cheese (optional) [I didn't have any, so I put Parmesan and it was fine.]
Bring the lentils, bay leaf, and water to a boil in a saucepan. Lower the heat, cover, and simmer for 15 to 20 mins, until lentils are tender.
While lentils cook, heat the olive oil in a separate pan. Add onions and saute on medium heat for about 5 mins, until golden. Add the garlic, cumin, and coriander and cook for 2 mins, stirring frequently. Add lemon juice, tomatoes, artichoke hearts, and crushed red pepper and simmer on low heat for about 10 mins. Drain the cooked lentils, reserving the cooking liquid, and add the lentils to the tomato and artichoke heart mixture. Simmer for 10 mins more, adding about 1/2 cup of the reserved liquid if the sauce seems dry.
Meanwhile bring a large pot of water to a boil and cook the pasta until done. Drain pasta and transfer it to a serving bowl. Top it with lentil and artichoke heart sauce, add salt and pepper to taste, sprinkle with feta cheese, if desired, and serve immediately. Serves 4 to 6.
Old Country Pie from Moosewood Cookbook (New Revised Edition)
This is a pretty good traditional chicken pot pie without the chicken. I found it a little too heavy on the dill and would probably cut it in half if I make this again. Otherwise, it's good. Also it looks like you have way too many veggies, but they cook down and all of them fit.
1 unbaked 9 or 10 inch pie crust [I used Marie Callendar's frozen crust]
1 tbsp butter, margarine, or oil
1 1/2 cup minced onion
1 tsp caraway seeds
1 tsp salt
1/2 lb mushrooms, chopped or sliced
1 1/2 cups shredded cabbage
1 medium stalk broccoli, chopped
1 medium carrot, thinly sliced
2 tsp dill [Like I mentioned earlier, I'd cut this is half. It's a little overpowering. I like dill, but I don't love it.]
lots of black pepper [I only put some black pepper.]
3 medium cloves garlic, minced [I didn't put any garlic in it.]
2 tbsp flour
1/2 cup cottage cheese
2 eggs (one or both yokes can be omitted)
2 medium scallions, finely minced [I didn't put any in mine as the grocery store failed me.]
Optional: 3/4 cup sour cream and/or yogurt; paprika [I didn't use either]
Preheat oven to 350°F.
Melt butter (or heat oil) in medium-sized skillet. Add onion, caraway, and salt and saute over medium heat until the onions began to brown (10 to 15 mins).
Add mushrooms, cabbage, broccoli, carrot, and dill and saute until everything is just tender - about 8 more mins
Stir in black pepper, garlic, and flour and cook, stirring for just a few more minutes. Remove from heat.
Beat together cottage cheese and eggs. Add this to the saute along with the scallions and mix well.
Spread into the unbaked crust and, if desired, top with a layer of sour cream and/or yogurt. Sprinkle with paprika and bake for 40 mins or until set. Serve hot, warm, or at room temperature. Serves 4 to 6.
This is a very interesting and flavor-able dish. Different flavors come out with every bite. It's just as good reheated.
1 cup dry red lentils (3 cups cooked) [Since Safeway didn't have red, I just used assorted lentils.)
1 bay leaf [I had chopped up dried bay leafs and put in a few pinches.]
3 cups of water
1 tsp olive oil
2 cups diced onions
2 large garlic cloves, pressed or minced [I didn't use garlic at all given my allergy.]
2 tsp ground cumin
1 tsp ground coriander
2 tbsp lemon juice
2 cups canned tomatoes (18-ounce can), chopped, and liquid reserved
1 1/2 cups quartered artichoke hearts (9 oz frozen or 15 oz can)
1/4 tsp crushed red pepper flakes
1 lb farfalle, rotini, or spirali pasta [I found this to be too much pasta. Next time I'll either use 1/2 or 2/3 of it.]
salt and pepper to taste
crumbled feta cheese (optional) [I didn't have any, so I put Parmesan and it was fine.]
Bring the lentils, bay leaf, and water to a boil in a saucepan. Lower the heat, cover, and simmer for 15 to 20 mins, until lentils are tender.
While lentils cook, heat the olive oil in a separate pan. Add onions and saute on medium heat for about 5 mins, until golden. Add the garlic, cumin, and coriander and cook for 2 mins, stirring frequently. Add lemon juice, tomatoes, artichoke hearts, and crushed red pepper and simmer on low heat for about 10 mins. Drain the cooked lentils, reserving the cooking liquid, and add the lentils to the tomato and artichoke heart mixture. Simmer for 10 mins more, adding about 1/2 cup of the reserved liquid if the sauce seems dry.
Meanwhile bring a large pot of water to a boil and cook the pasta until done. Drain pasta and transfer it to a serving bowl. Top it with lentil and artichoke heart sauce, add salt and pepper to taste, sprinkle with feta cheese, if desired, and serve immediately. Serves 4 to 6.
Old Country Pie from Moosewood Cookbook (New Revised Edition)
This is a pretty good traditional chicken pot pie without the chicken. I found it a little too heavy on the dill and would probably cut it in half if I make this again. Otherwise, it's good. Also it looks like you have way too many veggies, but they cook down and all of them fit.
1 unbaked 9 or 10 inch pie crust [I used Marie Callendar's frozen crust]
1 tbsp butter, margarine, or oil
1 1/2 cup minced onion
1 tsp caraway seeds
1 tsp salt
1/2 lb mushrooms, chopped or sliced
1 1/2 cups shredded cabbage
1 medium stalk broccoli, chopped
1 medium carrot, thinly sliced
2 tsp dill [Like I mentioned earlier, I'd cut this is half. It's a little overpowering. I like dill, but I don't love it.]
lots of black pepper [I only put some black pepper.]
3 medium cloves garlic, minced [I didn't put any garlic in it.]
2 tbsp flour
1/2 cup cottage cheese
2 eggs (one or both yokes can be omitted)
2 medium scallions, finely minced [I didn't put any in mine as the grocery store failed me.]
Optional: 3/4 cup sour cream and/or yogurt; paprika [I didn't use either]
Preheat oven to 350°F.
Melt butter (or heat oil) in medium-sized skillet. Add onion, caraway, and salt and saute over medium heat until the onions began to brown (10 to 15 mins).
Add mushrooms, cabbage, broccoli, carrot, and dill and saute until everything is just tender - about 8 more mins
Stir in black pepper, garlic, and flour and cook, stirring for just a few more minutes. Remove from heat.
Beat together cottage cheese and eggs. Add this to the saute along with the scallions and mix well.
Spread into the unbaked crust and, if desired, top with a layer of sour cream and/or yogurt. Sprinkle with paprika and bake for 40 mins or until set. Serve hot, warm, or at room temperature. Serves 4 to 6.