Polenta with Peppers & Tomatoes

I have recently fallen in love with polenta.  I learned Italian cooking very well back when I was a teen & first learning to cook.  I was a vegetarian back then & following Marcella Hazan's cookbooks.  They are not vegetarian books, but I learned quickly on my own how to adapt most recipes to make them vegetarian.  I don't remember if I tried polenta back then or not (I know there were recipes for it in those books), but if I did somehow I wasn't too impressed I guess because I haven't made it again up until now.  This recipe is pretty simple & is really quite good & substantial.

Polenta with Peppers & Tomatoes

3 cups water
1 cup polenta flour (coarse ground yellow corn meal)
EVOO
3 cloves garlic, finely chopped
salt to taste
1 medium onion, chopped
2 large bell peppers, chopped or sliced (I like to use 2 different colors)
1 can (14.5 oz) chopped tomatoes
1/4 teaspoon dried oregano
pepper to taste
1/2 teaspoon red wine vinegar
1/2 teaspoon sugar

*lightly oil a 9-10" pie plate & set aside
*bring water to boil for polenta, SLOWLY add in polenta flour (to prevent clumping) stirring CONSTANTLY
*reduce heat, add in 1 T EVOO, 1/3 of the chopped garlic, & salt
*cover & cook, stirring occasionally, about 15 minutes
*remove from heat & let stand for 5 minutes
*pour into pie plate, pressing it in & smoothing the top out
*let stand 20 minutes to firm up

*heat EVOO & add onion & cook, until softened
*add bell peppers & remaining garlic; cook 5-8 minutes
*add tomatoes, oregano, s & p; bring to a boil & simmer 20 minutes, stirring occasionally
*add vinegar & sugar, cook another 5 minutes or so, until thickened slightly
*spoon pepper/tomato mixture over the polenta, cut into wedges, like a pie, & serve

Italian Sorghum Soup

This is such a very easy & simple soup, yet it's quite hearty & satisfying at the same time.

Prior to learning that I have celiac disease & going gluten free this was "Italian Barley Soup".  I really loved barley in soups, but can no longer eat that.  I purchased some whole grain sorghum (actually by mistake, thinking I was ordering sorghum flour online!) & cooked it up & realized the texture is much like barley.  So I now use sorghum in soups in place of barley.  It's perfect in this recipe!  If you are not gluten free, feel free to use pearl barley instead.

Italian Sorghum Soup

6 cups broth
2 cups water
1 can (14.5 oz) diced tomatoes
1 cup whole grain sorghum
salt & pepper to taste
garnish: chopped basil or parsley

*bring broth & water to boil
*add tomatoes, sorghum, salt, & pepper, combine well
*simmer 45-50 minutes, stirring occasionally

Garbanzo Romesco

I have to say that I am not much of a garbanzo fan, but this recipe I absolutely adore.  I am so in love with it & it is a regular in my kitchen these days.  My meat eating family doesn't like it much, but I LOVE it.  It is my understanding that  traditional Spanish romesco sauce is thickened with bread, but this version is thickened with almonds & I really really like it.

Garbanzo Romesco (adapted from "Veganomicon", changes made by me)

1/3 Cup almond meal/flour (you can grind your own almonds in the food processor if need be)
1 can (14.5 oz) diced tomatoes
2 roasted bell peppers
olive oil
3 cloves garlic, minced finely
1/4 large onion, diced
1 red serrano chile pepper, minced finely (leave seeds & pith if heat is desired, remove if not desired)
1/4 cup white wine
2 teaspoons red wine vinegar
2 teaspoons sugar
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
30 oz cooked garbanzos (drained & rinsed if using canned)
salt & pepper to taste

*puree the tomatoes & roasted bell peppers in blender or food processor & set aside
*saute garlic, onion, & serrano in olive oil 4-5 minutes
*add wine & deglaze pan, cooking about 1 minute
*add tomato mixture, vinegar, sugar, thyme, & rosemary & combine
*bring to a near boil & simmer 10 minutes, stirring occasionally
*add almond meal & garbanzos & combine, simmer uncovered 25 minutes
*add salt & pepper to taste

Sweet 'n Savory Kale

Kale is sooooo good for you & this recipe is so good that I usually make it once or twice each month.  You can buy any variety of kale you like (health food stores often carry more varieties, the red one is really yummy I must say) it all tastes good, especially cooked this way. 

SWEET 'N SAVORY KALE

Olive oil
1 small onion, diced
1 Tablespoon mustard (I often use dijon, but regular mustard is fine too)
2 garlic cloves, minced
4 teaspoons sugar
1 Tablespoon apple cider vinegar
1 1/2 cups broth (whatever broth you prefer)
4 Cups washed, stemmed, torn kale
1/4 cup dried cranberries
salt & pepper
1/4 cup sliced almonds

*cook onion & garlic in olive oil about 5 minutes
*add mustard, sugar, vinegar, broth & bring to a boil
*add kale, COVER, cook 5 minutes
*add cranberries, boil UNCOVERED 15 minutes
*turn off heat, add s/p & almonds & serve

Baked Asparagus with Butter Sauce

Cooking the meat/main dish in the crock pot most days (which is yummy, but also a necessity with a toddler) has allowed me to spend a little more time on my side dishes.  This is now my absolute favorite way to cook asparagus.  Asparagus used to be my least favorite veggie of all.  And then I started trying it cook in different ways & realized it was actually quite good.  It has such a savory flavor, even when just plain.  I buy most of our groceries at Costco these days.  I LOOOVE Costco.  Their eggs, produce, & meat are available at such great prices.  And their produce is really good most of the time (there are rare occasions where we get something not so perfect).  I normally peruse the produce department for a fresh veggie each time I go & since it's such a big amount of it I then find several different ways to cook that veggie so it's not so boring to my family.  So I do actually have a few other ways that I cook asparagus, but this one is hand's down the favorite of myself & my whole family.  It's so bright green & perfectly cooked & the sauce/glaze is super good too.  Bon appetit!!

BAKED ASPARAGUS WITH BUTTER SAUCE

1 bunch asparagus, trimmed & washed
salt & pepper
2 Tablespoons butter (or vegan butter alternative)
1 Tablespoon soy sauce
1 Tablespoon balsamic vinegar

*preheat oven to 400 F
*place asparagus on baking sheet, lightly brush with oil & sprinkle with s&p
*bake 12 minutes
*while baking, melt butter
*remove butter from heat & stir in soy sauce & vinegar
*pour over asparagus & serve

Vegan Crock Pot Cuban Black Bean Soup

Your house will smell amazing while you cook this & it tastes just as good as it smells!

Vegan Crock Pot Cuban Black Bean Soup

2/3 Cup dry black beans
2 Cups water
1 white onion, chopped
3 garlic cloves, minced
Vegetable broth powder or paste
1/2 Cup corn kernels
1 (14.5 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1/2 teaspoon ground cumin

*place all ingredients in crock & stir to combine
*cook on HIGH 6 hours or LOW 12 hours

Basic wheat bread machine bread

This is my favorite all purpose go-to bread recipe.  It makes a 2 lb loaf, so set the bread machine on the 2 lb setting & set it for the whole wheat cycle also. 

BASIC WHEAT BREAD MACHINE BREAD

1 1/4 Cups water
3 Tablespoons sugar (or honey)
1/3 Cup oil
2 Cups all-purpose flour
2 1/2 Cups whole wheat flour (I like to use white whole wheat flour)
1 1/2 teaspoons salt
2 1/4 teaspoons yeast
1 Tablespoon vital wheat gluten

*place all ingredients in pan in order listed or in order recommended by manufacturer
*adjust settings for 2 lb loaf & whole wheat cycle for best results