What I Cook

Asparagus couscous risotto

By Belinda Published: May 23, 2021

• Yield: 4 Servings

Ingredients

• 1/4 cup Extra virgin olive oil
• 1 medium yellow onion chopped fine
• 1 cup pearl couscous
• 3 medium garlic cloves sliced thin
• 1/3 cup white wine
• 1 pound fresh asparagus trimmed and sliced 1/4 inch thick
• 1 ounce parmesan finely grated

Instructions

1. In a 12-inch skillet, heat the oil until shimmering. Add the onion, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring, until softened. Add the garlic and crushed red pepper and cook, stirring, until fragrant.
   
2. Add the wine and cook, stirring, until evaporated. Stir in 4 cups water and the couscous, then simmer uncovered until just shy of tender.
   
3. Add the asparagus and cook, stirring, until both it and the couscous are tender.
   
4. Off heat, stir in the Parmesan. Season with salt and pepper. Serve sprinkled with additional cheese.
   

• Course: Entrée
• Skill Level: Easy

Red Lentil Caramelized Onion Soup

By Belinda Published: October 23, 2020

• Yield: 6-8 Servings
• Prep: 15 mins
• Cook: 45 mins
• Ready In: 60 mins

Ingredients

• 1/2 tsp Crushed red pepper
• 1 med Onion chopped
• 3 Shallots chopped
• 6 cups No-chicken broth or use 6 tsp of Better Than Bouillon Seasoned Vegetable Base with 6 c water
• 1 1/3 cups Red lentils picked over and rinsed
• 1/2 cup Basmati rice rinsed

Instructions

1. Over medium heat, cook oil, onion, shallots and crushed red until caramelized a bit while prepping lentils and rice. Stir occasionally.
   
2. Add broth and heat until boiling. Add lentils and rice. Return to boiling then simmer for 30 min, stirring occasionally.
   
3. Season with salt if needed and serve. Top with good olive oil or toasted almonds or feta or chives or nothing at all.
   

• Cuisine: soup
• Course: Soup
• Skill Level: Beginner

Impossible Stroganoff

By Belinda Published: October 21, 2020

• Yield: 4 Servings
• Prep: 15 mins
• Cook: 45 mins
• Ready In: 60 mins

I hate mushrooms but always loved the creaminess of this dish. I thought I could take on a fungi-free veg version and boy did it work!

Ingredients

• 2 tbsp Vegetable oil
• 1 med Onion sliced thin
• 1 med Onion chopped fine
• 2 cloves Garlic minced
• 1 12 oz package Impossible Burger (not the patties)
• 3 tbsp All purpose flour
• 4 cups No-chicken Broth
• 1/4 cup Dry white wine
• 8 oz Egg Noodles
• 1/2 cup Sour Cream
• 2 tbsp Fresh chives chopped

Instructions

1. Heat 1 tbsp oil in Dutch oven over medium-high heat until shimmering. Add thinly sliced onion and 1/4 teaspoon salt and caramelize while prepping other ingredients. Deglaze with 2 tbsp white wine until evaporated. Transfer to bowl.
   
2. Add remaining 1 tablespoon oil to now-empty pot and return to medium-high heat until shimmering. Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add Impossible, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, breaking up meat with spoon, until no longer pink, 5 minutes.
   
3. Add flour and stir until impossible is well coated; cook for 1 minute. Stir in broth and wine and bring to simmer, scraping up any browned bits. Cook until mixture is slightly thickened, about 3 minutes. Stir in noodles, reduce heat to medium, and cook, uncovered, until noodles are tender, 10 to 12 minutes, stirring occasionally.
   
4. Off heat, stir in sour cream and caramelized onions until fully combined. Season with salt and pepper to taste. Transfer to shallow platter and sprinkle with chives.
   

• Course: Entrée
• Skill Level: Beginner

Pizza Dough

By Belinda Published: May 17, 2017

• Yield: 1 pizza crust
• Prep: 20 mins
• Cook: 15 mins
• Ready In: 1 hr 35 mins

My go to dough recipe, it makes just one pie. I cook it in a glass pie dish most often, but it stretches well, too.

Ingredients

• 1 tsp active dry yeast
• 4 tbsp water warm
• 1 tbsp cornmeal
• 1/2 tsp fresh rosemary (optional)
• 1 clove garlic sliced thin
• 1 tbsp olive oil
• 4 tbsp milk use non-dairy, it's ok!
• salt & pepper not a lot...
• 1/3 cup whole wheat flour or just use all purpose, but I like this better
• 1 cup all purpose flour more or less depending

Instructions

1. Combine the yeast and water. Stir and set aside to let yeast dissolve. It's ready when there are bubbles forming on the water.
   
2. While the yeast proofs, combine the other ingredients except flour in a large bowl and mix.
   
3. Prepare the dough by stretching it out on a pan or stone, or by pressing it into an oiled glass pie dish. Top and bake. Keep a close eye on it starting at around 8 minutes. Your oven has its own ideas about how long the pizza should cook.
   
4. Let the pizza sit for about 5 minutes before slicing, less if it's still on the stone.
   
5. Once you feel like you have enough flour, then knead the dough for another couple of minutes. I do it all right in the bowl since I find it tidier. If it seems too sticky, then add a little more flour. Too dry? Sprinkle on some water.
   
6. Form a ball of dough. Take it out of the bowl long enough to add a bit more olive oil to coat the bowl. Put the dough back in and cover the bowl with a clean dishtowel or plastic wrap. Set the bowl in a warm place to rise for about an hour. I sometimes heat the oven to it's lowest temperature and then turn it off and stick the bowl in there.
   
7. At the end of the hour, preheat oven to 500 while you prep your toppings. Be sure to take the bowl out of the oven if you put it in there!
   

• Skill Level: Beginner

Potato, Brussels Sprouts and Gruyere Pizza Recipe

By Belinda Published: September 11, 2012

• Yield: 2 Servings

Ingredients

• 1 ball pizza dough homemade natch
• olive oil
• 1 medium potato I used a farm fresh white, but your fave will work fine
• 1 tsp thyme fresh, chopped
• 1 cup brussels sprouts rinsed
• 2 cloves garlic the fresher the better, sliced thin
• 1/3 cup red onion chopped
• 1/2 cup cherry tomatoes chopped, quartered or eighthed depending on size
• salt & pepper
• crushed red pepper
• 1 cup gruyere grated

Instructions

1. Very thinly shred or slice the Brussels Sprouts and toss them with 2tsp olive oil and set aside. Peel the potato and very thinly slice and set aside.
   
2. Preheat the oven to 500 degrees. Prepare a sheet pan with a brushing of olive oil.
   
3. Transfer the pizza dough to the oiled sheet pan. Brush the pizza dough with a thin layer of olive oil.
   
4. Place the potato slices on the pizza. Sprinkle the potatoes with salt, pepper, crushed red pepper and fresh thyme and parbake for 5-7 minutes or until the crust is golden and the potatoes are getting tender.
   
5. Sprinkle the shredded Brussels sprouts over the top of the pizza and sprinkle with Kosher salt. Then sprinkle with the onion, garlic and tomatoes. Cover with gruyere.
   
6. Return to oven and bake another 5 minutes until the cheese is golden and the Brussels sprouts are tender and just beginning to char.
   
7. Let stand for 5 minutes before slicing.
   

• Course: Entrée
• Skill Level: Easy

Squash Enchiladas Recipe

By Belinda Published: August 17, 2012

• Yield: 4 (2 Servings)
• Prep: 15 mins
• Cook: 20 mins
• Ready In: 35 mins

Certainly better with not-frozen squash, but on a weeknight, this is great.

Ingredients

• 1 package butternut squash frozen (or prep & cook a 1.5# squash)
• 1/3 cup cream cheese
• 1 tbsp brown sugar
• 1 tbsp cinnamon
• 2 tsp curry powder
• 1/2 tsp cayenne more or less as you like
• 1/2 cup red onion chopped
• 4 8 inch tortillas
• 1 cup taco sauce fresh or prepared
• 1 cup pepper jack grated
• lettuce chopped, romaine is nice
• cherry tomatoes chopped

Instructions

1. Preheat oven to 350. Prepare squash according to package directions.
   
2. Stir together first 7 ingredients in a bowl.
   
3. Assemble enchiladas by spooning equal amounts of the squash filling into each tortilla and wrapping tightly. Place each one seam-side down in a lightly oiled baking dish.
   
4. Cover with taco sauce and cheese. Bake for 20 minutes or until the cheese is melted as you like it.
   
5. Let stand 5 minutes and serve topped with lettuce and tomatoes.
   

Broccoli Tart Recipe

By Belinda Published: August 10, 2012

• Yield: 2 Servings
• Prep: 30 mins
• Cook: 30 mins
• Ready In: 60 mins

Ingredients

• 1 sheet puff pastry rolled out, edges pinched to crust
• 2 cloves garlic sliced, the fresher the better
• 1 cup broccoli florets chopped
• 1/2 cup cherry tomatoes halved or quartered depending on size
• 1/4 cup red onion chopped
• salt & pepper to taste
• crushed red pepper to taste
• 1/3 cup blue cheese your choice, crumbled
• 1/3 cup cheddar grated

Instructions

1. Preheat oven to 425. Lay out puff pastry sheet on parchment paper on baking sheet.
   
2. Scatter garlic, broccoli, tomatoes and onion on dough. Salt and pepper to taste, sprinkle crushed red pepper.
   
3. Scatter blue cheese, then cheddar.
   
4. Bake 30 minutes or until crust is browned as you like it. Let stand 5 minutes before slicing.
   

Caesar Salad Dressing Recipe

By Belinda Published: August 1, 2012

• Yield: 1/2 cup (3 Servings)
• Prep: 15 mins

Ingredients

• 2 cloves garlic
• 1/2 lemon juiced
• 1 tsp vegetarian worcestershire sauce
• 2 tbsp yellow onion chopped fine
• 1 tsp dijon mustard
• 1/3 cup olive oil
• 1/3 cup parmesan grated

Instructions

1. Place all but oil and parmesan in food processor and pulse until blended.
   
2. With processor running, slowly add oil to form an emulsion.
   
3. Stir in cheese. Finished!
   

Potato Skillet with Quorn Roast and Smoked Mozzarella Recipe

By Belinda Published: July 31, 2012

• Yield: 4 Servings
• Prep: 15 mins
• Cook: 45 mins
• Ready In: 60 mins

Ingredients

• 1/2 Quorn Roast pre-cooked and chopped...leftover, obviously
• 2 medium yukon poatatos 1 inch cubes
• 3/4 cup yellow onion chopped large
• 2 tsp rosemary chopped fine
• 1 cup vegetable broth
• 1 cup broccoli sauteed
• 1/2 cup smoked mozzarella cubed small
• salt, fresh ground pepper
• 1 tsp crushed red pepper
• 3 tbsp parsley chopped

Instructions

1. Pre-heat oven to 425.
   
2. Pre-heat a cast iron skillet (or other oven-proof pan) over medium heat. Add oil and spread. Add potatoes, onion, rosemary, crushed red pepper, salt, and pepper to skillet. Stir to combine and place in pre-heated oven. Bake for 15 minutes. Turn off burner.
   
3. Remove skillet from oven. De-glaze pan with broth by pouring broth into the skillet and scraping up any brown bits. Add Quorn, broccoli and salt and pepper. Stir to combine. Return pan to oven and bake for 10 minutes.
   
4. Remove skillet from oven, top with smoked mozzarella pieces, distributing evenly. Return skillet to oven and bake just until cheese melts, about 5 minutes. Garnish with fresh parsley, if using.
   

Chard Mac n Cheese Recipe

By Belinda Published: July 30, 2012

• Yield: 3 Servings
• Prep: 30 mins
• Cook: 30 mins
• Ready In: 60 mins

Ingredients

• 2 tbsp butter
• 1/3 cup yellow onion chopped fine
• 3 cloves garlic minced
• 1/4 cup unbleached white flour
• 1 cup milk
• 1/4 cup gouda finely grated
• 2/3 cup gouda coarsely grated
• 2/3 cup cheddar coarsely grated
• 1 tsp cayenne
• 1/2 pound chard rinsed, stemmed
• 1/2 cup breadcrumbs
• 6 ounces pasta whatever kind you like...

Instructions

1. Melt butter in skillet over medium heat. Add onion and saute until translucent. Stir in garlic, cook about 30 seconds. Add flour, stirring constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to thicken. Add coarsely grated gouda and cheddar. Stir until cheeses melt, about 2 minutes. Stir in cayenne. Season sauce with crushed red pepper, salt and pepper. Keep on the lowest heat, stirring to keep it creamy.
   
2. Boil water in a 4 quart pot. Salt and add chard. Cook for one minute. Drain or use slotted spoon to remove chard, reserving the water in the pot to return to boil.
   
3. Rinse chard with cold water to stop cooking. Squeeze out water and chop.
   
4. Once water returns to a boil, add pasta and cook until al dente, probably one or two minutes less than package instructions. Drain
   
5. Mix pasta and kale into the cheese sauce and stir to coat. Pour into an oiled or buttered baking dish. Sprinkle with breadcrumbs.
   
6. Bake at 350 for about 30 minutes, until the top has browned a bit. Let sit for 5 minutes before serving.
   

• Course: Entrée
• Skill Level: Moderate