Saturday, April 14, 2007

Go-to Recipes, Part II (plus a bonus recipe!)

Here’s another of our favorite dinners, out of the first adult cookbook I ever owned (the title is very 1999): 1,001 Low-Fat Vegetarian Recipes. This is a snap to put together, and good enough to make as an appetizer for company. (Actually, I think I recall having one of my favorite blondes over for dinner with this dish as the main course. Hi, duffpower!) Add a salad and some fresh fruit, and dinner is served. Whenever Our Hero finds out we’re having this for dinner, it’s sure to elicit an “Oh Boy!”

The fava spread is delicious on a sandwich or as a veggie dip, possibly with some lowfat yogurt stirred in to make a more dip-like consistency. This is great in the summer when light suppers that barely heat up the kitchen are ideal. I’m guiltily using these awful off-season plum tomatoes (still much better than other off-season fresh varieties). When incorporated as a part of a much bigger whole, it ends up working out quite well.

Fava Bean Bruschetta
One bakery loaf crusty whole-grain bread
Cooking spray or olive oil
1 clove garlic, halved
1/2 red onion, sliced into thin half-moons
2 plum tomatoes, sliced
1/4-1/3 cup kalamata olives, pitted and chopped
1/2-1 cup part-skim shredded mozzerella
2 T. grated parmigiano

Fava Spread:
One can fava beans, rinsed and drained
Generous handful parsley, cilantro, or basil (or a combo thereof - I've used all with success)
1-2 T. extra-virgin olive oil
1-2 T. lemon juice

Heat oven to 450 degrees. Cut bread in half lengthwise, spray with cooking spray or brush with olive oil, then rub with cut sides of the garlic clove. Toast bread in hot oven until crusty, about 8 minutes. Make fava spread by combining all ingredints in a food processor or mashing by hand. Divide fava mixture evenly between toasted bread halves, spreading into an even layer. Top with tomatoes, onion, cheeses, and olives. Bake another 10-15 minutes, until melty and delicious.

Good friend and good cook J sent me this recipe in response to my last post, and I thought it sounded tasty enough to share - enjoy!

Hi [Wellunderstood},
Since you are on the topic of easy regular dishes, here is a super easy soup that you can make for these last remaining days of damp cold winter weather that we can't seem to shake. This is one of those recipes for when you're feeling lazy or where you'll have all the ingredients around even if you are out of everything. It is quite delicious for how simple the ingredients are. (Although it could be easily jazzed up.) Don't feel obligated to make this - just keep it up your sleeve! I was looking for a soup recipe to make and realized I had neglected this one all winter when it used to be a cold-weather staple.

Creamy Dilled Potato Soup
1 diced onion
1 T butter
1 lb potatoes, peeled and diced
1 1/4 tsp salt
1 tsp dill weed
Fresh ground pepper to taste
1.5 cups milk

Saute onion in butter (or oil) until golden. Add 2 cups water, potatoes, salt, dill weed, and pepper. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender. Puree, return to saucepan, add milk and heat until hot.
*Forgot to mention - go ahead and double this to get a worthwhile amount!

Thanks, J . . . Keep the recipes coming!

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