Category Archives: Vegetarian

Pasta, Vegetarian

Pasta with Cauliflower and Arugula

June 6, 2020 robiulo Leave a comment

Pasta with Cauliflower and Arugula

Cauliflower comes in colors so be creative. And don’t let that little bit of anchovy put you off. It adds a savory hint and doesn’t taste fishy. Pasta with Cauliflower and Arugula is an inexpensive dish that’s delicious and easy to make.

Ingredients:

1 head cauliflower cut into florets
¼ cup olive oil
Salt, black and red pepper to taste
1 tbsp. anchovy paste or 2 anchovies (optional)
2 cloves sliced garlic
4 cups arugula
½ lb. small pasta

Boil cauliflower pieces for 10 minutes in salted water. Remove the cauliflower and add the pasta to that same boiling water.

While the pasta is cooking, heat the oil in another pot. Add salt, black and red pepper, and anchovy. Add the garlic and simmer on low heat for five minutes until the anchovy dissolves and the garlic flavors the oil. Add the cooked cauliflower and arugula, stir and coat with the oil.

When the pasta is almost done, add it and ½ cup of the pasta water to the pot with the cauliflower and arugula to finish cooking. Drizzle with olive oil and serve.

Pasta with Cauliflower and Arugula

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Sides, Vegetarian

Pommes Persillade

June 3, 2020 robiulo Leave a comment

Pommes Persillade

This is a perfect side dish for a meat and potato meal. Pommes Persillade are crisp because they’re boiled, dried, and fried.

Ingredients:

2 russet potatoes
1 tbs. kosher salt + ½ tbs. divided
1 minced garlic clove
Small bunch chopped parsley
2 tbs. melted butter
½ tsp. black pepper
2 tbs. olive oil

Peel and cut the potatoes into approximate 1 inch cubes. Place them in a pot of cold water with 1 tablespoon of salt. Bring to a boil and simmer about 10 minutes. Thoroughly drain the potatoes and spread them on paper towels for at least 10 minutes to dry.

In the meantime, chop the parsley, mince the garlic and add it to the melted butter. Also add the remaining ½ tablespoon of salt and the ½ teaspoon of black pepper.

Heat the oil in a pan and fry the potatoes over medium-high heat. Don’t crowd the pan and work in batches if you need to. Cook them until they’re crisp/lightly browned. Place the potatoes in a serving bowl, toss with the parsley/garlic/butter mixture and serve.

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Lunch/Snacks, Sides, Vegetarian

Simple Focaccia

May 22, 2020 robiulo Leave a comment

Simple Focaccia

Here’s a basic and simple focaccia recipe using just 4 ingredients. The total time spent on it is about half an hour – not counting rising.

Ingredients:
1. 3 ¼ cups all purpose flour
2. ½ tsp. dry yeast
3. ½ tbs. kosher salt
4. 4 tbs. olive oil divided + more for greasing

1. Mix the first 3 ingredients together in a large bowl. Add the water (about 1 ¾ cups) and stir with a spatula until you have a sticky dough. Put 2 tablespoons of the oil in another bowl. Add the dough and roll it around to coat it with the oil. Cover it tightly with Saran and refrigerate for at least 1 and no more than 2 days.

2. Brush ¼ baking sheet (9”x13”) with oil. Put the dough in the pan and spread it with your fingers. Add more oil if it starts to stick. If it doesn’t get to the edges of the pan it will when after it rises. Cover the pan with a kitchen towel and place it in a warm place for 30 minutes to 1 hour until it doubles its size. Pat down the dough down to about 1 inch thickness and dimple the entire surface with your fingertips. Sprinkle or brush it with the remaining 2 tablespoons of oil. While you’re waiting for it to rise pre-heat the over to 450 degrees.

That’s basic focaccia but the toppings are up to you and now is the time to add them. Sprinkle it with coarse sea salt and herbs, chopped tomatoes, chives or scallions, sliced pitted olives, sesame seeds and/or onions. (Be creative. If you’re feeling artistic you can make a focaccia garden.) Lightly press the toppings into the dimpled dough before you add the olive oil. I often make it plain because I like it for breakfast with butter and preserves.

3. Bake it for 20 to 25 minutes rotating the pan once, front to back. Let it cool and then remove it from the pan. It’s good while it’s still warm and will last another couple of days unrefrigerated if wrapped in Saran. It’s thick enough to slice and use for sandwiches.

With Butter and Raspberry Preserves

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Pasta, Seafood, Vegetarian

Easy Clam Sauce

May 8, 2020 robiulo Leave a comment

Easy Clam Sauce

When life gives you lemons, make lemonade. So, when you can’t get fresh clams, use canned. You don’t need fresh clams for this one. Clam sauce and linguine traditionally go together but if you can’t get linguine use whatever pasta you like.

Ingredients:

¼ cup olive oil and more for drizzling
3 cloves of garlic, sliced
Salt, black and red pepper
1 can of clams
1 bottle of clam broth
½ half cup of chopped parsley divided
1 lb. linguine

Put up a pot of salted water for the pasta. You can make the sauce as the linguine cooks.

Heat the oil in another pot on medium heat and add the garlic, salt and pepper. Give the garlic a few minutes to flavor the oil. Strain the canned clams, saving the liquid and add them to the pot. Sauté for a few minutes, add half the parsley and the liquid from the canned clams and the bottle of clam broth. Let it simmer for a few minutes.

When the pasta is almost done add it to the pot with the sauce to finish cooking. Remove it to a serving dish, sprinkle with the rest of the chopped parsley and drizzle it with some olive oil. Most Italians agree that’s it’s a mortal sin to put cheese on seafood.

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Sides, Vegetarian

Arugula with Garlic and Oil

May 1, 2020 robiulo Leave a comment

Arugula with Garlic and Oil

Here’s another easy recipe. This one’s for a side dish. Arugula with garlic and oil is just three ingredients plus salt and pepper. Precise measurements don’t matter much for this one. Arugula is also known as rocket and is similar to spinach and collard greens which you can also make this way.

Ingredients:

Arugula –as much as you like
2 sliced cloves of garlic – more if you like garlic
Olive oil – enough to coat the greens
Salt and black pepper to taste

Heat the oil in a pan and add the garlic, salt and pepper. Simmer on a low flame for about 5 minutes to infuse the oil with garlic flavor. Don’t brown it. Add the arugula, a ½ cup of water, and toss it until it wilts.

Arugula with Garlic and Oil

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Pasta, Soup, Vegetarian

Pasta Fazoole

April 24, 2020 robiulo 4 Comments

Pasta Fazool

In Italian its pasta e fagioli – that means “pasta and beans.” Some people call it pasta fazool. Both pronunciations are correct. In the Neapolitan dialect its pasta e fasule, often spelled pasta fazool in America.

Ingredients:

Olive oil
1 cup trinity
1 lb. beans (whatever kind you like)
Salt and black pepper
Sm. can cherry tomatoes – optional
1 lb. small pasta
1 cup arugula or spinach – optional

Pick through and rinse the beans.

In a large pot, cook the trinity in oil. When the vegetables are soft, add the beans and 8 cups of water. Bring to a boil, lower heat and simmer, covered for 2 hours.

Add salt and pepper, the cherry tomatoes, 2 more cups of water, and the pasta. If necessary, add more water as the pasta cooks. When the pasta is almost done, throw in a couple of hands full of arugula or spinach. I’m using a mix of both. When the greens whilt, it’s ready to serve.

I think it’s tastier reheated the next day. Just add some water to the pot and stir over a low flame.

A pound of beans and a pound of pasta can rally grow as they cook. You might to cut those 2 ingredients in half.

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Pasta, Vegetarian

Pasta con Broccoli

April 17, 2020 robiulo 2 Comments

Pasta con Broccoli

Here’s a simple dish. It’s easy to make with just a few easy to get ingredients.

Ingredients:

broccoli cut into florets
¼ cup olive oil
2 cloves sliced garlic
1 lb. pasta (your choice)
Salt and black pepper

Place the broccoli in a pot of boiling salted water for 5 to 8 minutes.

Remove the broccoli to a bowl and with the water continuing to boil, add the pasta.

While the pasta is cooking, in another pot lightly sauté the garlic in the oil and then toss the broccoli, thoroughly coating it with the oil. Season with the salt and pepper.

When the pasta is almost done remove it from the water and add it to the broccoli, garlic, oil mix to finish cooking. Add some of the pasta water and a sprinkle of oil, stir and serve with grated Parmesan cheese if you like. This recipe also works with cauliflower instead of broccoli.

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Pasta, Vegetarian

Turmeric Pasta

March 20, 2020 robiulo 2 Comments

Turmeric Pasta

An interesting recipe – turmeric pasta – from Sue Li in the New York Times. I think of turmeric as a typically Indian ingredient but it really works with pasta. I made a couple of changes to her recipe replacing butter with olive oil and heavy cream with ricotta. You can do it either way.

Ingredients:

1 lb. small pasta
Olive oil for frying
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
1 ½ tsps. Turmeric
1 cup ricotta
1 cup Parmesan cheese
4 tbsp. chopped parsley

Start a pot of salted water to cook the pasta. Drain the pasta when done, reserving 2 cups of the pasta water.

Saute the onion and garlic in oil in a pot. When the onion is soft add the turmeric and stir it into the onions for about 30 seconds. Slowly whisk in the ricotta and bring to a simmer. Stir in the Parmesan and add enough of the pasta water (you may not need all of it) to thin to a sauce consistency. Add the cooked pasta and parsley, blend and serve with additional cheese.

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Seafood, Vegetarian

Cajun Shrimp

March 13, 2020 robiulo Leave a comment

Cajun Shrimp

Whenever I go to New Orleans I over eat. It’s that combination of ingredients that you get in NOLA classic dishes that can’t be beat. With Cajun spice, shrimp and green onions this one really comes together.

Ingredients:

¼ cup soy sauce
3 tbsps. olive oil
1 tbsp. Worcestershire sauce
1 tbsp. brown mustard
1 tsp. Cajun spice mix
2 tbsps. brown sugar
2 minced garlic cloves
2 tbsps. butter
1 lb. medium shrimp, peeled and deveined
Salt & black pepper
sliced green onions

Thoroughly mix the first 7 ingredients in a bowl.

Melt the butter in a pan over medium heat. Add the sauce and blend with the butter for a few minutes.

Add the shrimp to the pan. Cook and stir for about 5 minutes until the shrimp are done. Check for seasoning and add salt and pepper is needed. Soy sauce can be salty.

We served it with spelt and it also goes well with rice. Add some chopped green onions and a dash of hot sauce.

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Seafood, Soup, Vegetarian

Shrimp and Bean Soup

March 6, 2020 robiulo Leave a comment

Shrimp and Bean Soup

My doctor says everyone should eat more beans and greens and less red meat. I’m trying, so here’s another bean and something recipe – Shrimp and Bean Soup. This one is from Evelyn. She adapted it from an old family recipe. You can use any kind of dried beans you like. I’m using Goya’s habichuelas blancas (small white beans).

Ingredients:

1 lb. beans (not canned)
Olive oil for frying
2 cups Italian coarsely chopped trinity
1 bay leaf
1 tbsp. Worcestershire sauce
Salt and black pepper
1 lb. medium shrimp

To start – Pick through the beans and rinse them. Put them in a pot with 4 cups of water and bring to a boil and turn off heat. Let them sit for one hour. Or you can let them stand in 4 cups of cold water overnight.

In the meantime – Hear some oil in a large pot. Cook the trinity until it’s soft, about 10 minutes. Add 6 cups of water, the beans, and bay leaf and bring to a boil. Reduce the heat, cover and simmer for 2 hours or until the beans are tender.

Remove a cup of beans and puree them in a blender or food processor and return them to the pot to thicken the soup. Add the Worcestershire sauce. Taste for seasoning and add salt and pepper. If the soup is too thick, add water. Put the shrimp in the pot, stir and cook for 5 – 8 minutes until done. Serve in individual bowls with a sprinkling of olive oil.

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Pasta with Cauliflower and Arugula

Cauliflower comes in colors so be creative. And don’t let that little bit of anchovy put you off. It adds a savory hint and doesn’t taste fishy. Pasta with Cauliflower and Arugula is an inexpensive dish that’s delicious and easy to make.

Ingredients:

Boil cauliflower pieces for 10 minutes in salted water. Remove the cauliflower and add the pasta to that same boiling water.

While the pasta is cooking, heat the oil in another pot. Add salt, black and red pepper, and anchovy. Add the garlic and simmer on low heat for five minutes until the anchovy dissolves and the garlic flavors the oil. Add the cooked cauliflower and arugula, stir and coat with the oil.

When the pasta is almost done, add it and ½ cup of the pasta water to the pot with the cauliflower and arugula to finish cooking. Drizzle with olive oil and serve.

Pommes Persillade

Ingredients:

2 russet potatoes1 tbs. kosher salt + ½ tbs. divided1 minced garlic cloveSmall bunch chopped parsley2 tbs. melted butter½ tsp. black pepper2 tbs. olive oil

Peel and cut the potatoes into approximate 1 inch cubes. Place them in a pot of cold water with 1 tablespoon of salt. Bring to a boil and simmer about 10 minutes. Thoroughly drain the potatoes and spread them on paper towels for at least 10 minutes to dry.

In the meantime, chop the parsley, mince the garlic and add it to the melted butter. Also add the remaining ½ tablespoon of salt and the ½ teaspoon of black pepper.

Heat the oil in a pan and fry the potatoes over medium-high heat. Don’t crowd the pan and work in batches if you need to. Cook them until they’re crisp/lightly browned. Place the potatoes in a serving bowl, toss with the parsley/garlic/butter mixture and serve.

Simple Focaccia

Here’s a basic and simple focaccia recipe using just 4 ingredients. The total time spent on it is about half an hour – not counting rising.

Ingredients: 1. 3 ¼ cups all purpose flour 2. ½ tsp. dry yeast 3. ½ tbs. kosher salt 4. 4 tbs. olive oil divided + more for greasing

3. Bake it for 20 to 25 minutes rotating the pan once, front to back. Let it cool and then remove it from the pan. It’s good while it’s still warm and will last another couple of days unrefrigerated if wrapped in Saran. It’s thick enough to slice and use for sandwiches.

Easy Clam Sauce

When life gives you lemons, make lemonade. So, when you can’t get fresh clams, use canned. You don’t need fresh clams for this one. Clam sauce and linguine traditionally go together but if you can’t get linguine use whatever pasta you like.

Ingredients:

¼ cup olive oil and more for drizzling3 cloves of garlic, slicedSalt, black and red pepper1 can of clams1 bottle of clam broth½ half cup of chopped parsley divided1 lb. linguine

Put up a pot of salted water for the pasta. You can make the sauce as the linguine cooks.

When the pasta is almost done add it to the pot with the sauce to finish cooking. Remove it to a serving dish, sprinkle with the rest of the chopped parsley and drizzle it with some olive oil. Most Italians agree that’s it’s a mortal sin to put cheese on seafood.

Arugula with Garlic and Oil

Ingredients:

Arugula –as much as you like

2 sliced cloves of garlic – more if you like garlic

Olive oil – enough to coat the greens

Salt and black pepper to taste

Heat the oil in a pan and add the garlic, salt and pepper. Simmer on a low flame for about 5 minutes to infuse the oil with garlic flavor. Don’t brown it. Add the arugula, a ½ cup of water, and toss it until it wilts.

Pasta Fazool

In Italian its pasta e fagioli – that means “pasta and beans.” Some people call it pasta fazool. Both pronunciations are correct. In the Neapolitan dialect its pasta e fasule, often spelled pasta fazool in America.

Ingredients:

Pick through and rinse the beans.

In a large pot, cook the trinity in oil. When the vegetables are soft, add the beans and 8 cups of water. Bring to a boil, lower heat and simmer, covered for 2 hours.

Add salt and pepper, the cherry tomatoes, 2 more cups of water, and the pasta. If necessary, add more water as the pasta cooks. When the pasta is almost done, throw in a couple of hands full of arugula or spinach. I’m using a mix of both. When the greens whilt, it’s ready to serve.

I think it’s tastier reheated the next day. Just add some water to the pot and stir over a low flame.

A pound of beans and a pound of pasta can rally grow as they cook. You might to cut those 2 ingredients in half.

Pasta con Broccoli

Here’s a simple dish. It’s easy to make with just a few easy to get ingredients.

Ingredients:

Place the broccoli in a pot of boiling salted water for 5 to 8 minutes.

Remove the broccoli to a bowl and with the water continuing to boil, add the pasta.

While the pasta is cooking, in another pot lightly sauté the garlic in the oil and then toss the broccoli, thoroughly coating it with the oil. Season with the salt and pepper.

When the pasta is almost done remove it from the water and add it to the broccoli, garlic, oil mix to finish cooking. Add some of the pasta water and a sprinkle of oil, stir and serve with grated Parmesan cheese if you like. This recipe also works with cauliflower instead of broccoli.

Turmeric Pasta

An interesting recipe – turmeric pasta – from Sue Li in the New York Times. I think of turmeric as a typically Indian ingredient but it really works with pasta. I made a couple of changes to her recipe replacing butter with olive oil and heavy cream with ricotta. You can do it either way.

Ingredients:

Start a pot of salted water to cook the pasta. Drain the pasta when done, reserving 2 cups of the pasta water.

Cajun Shrimp

Ingredients:

Thoroughly mix the first 7 ingredients in a bowl.

Melt the butter in a pan over medium heat. Add the sauce and blend with the butter for a few minutes.

Add the shrimp to the pan. Cook and stir for about 5 minutes until the shrimp are done. Check for seasoning and add salt and pepper is needed. Soy sauce can be salty.

We served it with spelt and it also goes well with rice. Add some chopped green onions and a dash of hot sauce.

Shrimp and Bean Soup

Ingredients:

To start – Pick through the beans and rinse them. Put them in a pot with 4 cups of water and bring to a boil and turn off heat. Let them sit for one hour. Or you can let them stand in 4 cups of cold water overnight.

In the meantime – Hear some oil in a large pot. Cook the trinity until it’s soft, about 10 minutes. Add 6 cups of water, the beans, and bay leaf and bring to a boil. Reduce the heat, cover and simmer for 2 hours or until the beans are tender.

Reveries and Recipes

2 russet potatoes
1 tbs. kosher salt + ½ tbs. divided
1 minced garlic clove
Small bunch chopped parsley
2 tbs. melted butter
½ tsp. black pepper
2 tbs. olive oil

Ingredients:
1. 3 ¼ cups all purpose flour
2. ½ tsp. dry yeast
3. ½ tbs. kosher salt
4. 4 tbs. olive oil divided + more for greasing

¼ cup olive oil and more for drizzling
3 cloves of garlic, sliced
Salt, black and red pepper
1 can of clams
1 bottle of clam broth
½ half cup of chopped parsley divided
1 lb. linguine