by Matt Kadey
RATATOUILLE MUFFINS
The classic French side dish ratatouille is usually prepared by sautéing all the ingredients together or layering the vegetables casserole style. This version is a winner, too. Consider packing them for lunches. Serves 6 V, G
1 tablespoon grapeseed or canola oil
1 leek, thinly sliced or 1 small onion, chopped
1 1/2 cups diced zucchini (about 1 large)
1 1/2 cups diced eggplant (about 1 large)
3 garlic cloves, chopped
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup chopped sun-dried tomatoes
1/3 cup sliced kalamata olives
juice of 1/2 lemon
3 large eggs
1/3 cup low-fat milk
1/4 cup extra-virgin olive oil
1 cup whole wheat pastry flour
1 tablespoon natural cane sugar or white sugar
1 teaspoon baking powder
1 cup grated Parmesan cheese (about 4 ounces)
Preheat the oven to 350°F. Heat the oil in a large skillet over medium heat. Add the leek, zucchini, eggplant, garlic, basil, salt, and red pepper flakes, and cook until the vegetables have softened, about 5 minutes. Remove from the heat and stir in the tomatoes, olives, and lemon juice.
In a medium bowl, lightly beat the eggs. Beat in the milk and oil. In a large bowl, stir together the flour, sugar, and baking powder. Add the wet ingredients to the dry ingredients, stir to combine, then fold in the vegetables. Fold in the Parmesan cheese. Divide the mixture among 12 medium muffin cups and bake until muffins are firm to the touch, about 20 minutes. Let cool for several minutes before unmolding.
RATATOUILLE MUFFINS, page 96
YORKSHIRE PUDDING WITH MUSHROOM GRAVY, page 98
YORKSHIRE PUDDING WITH MUSHROOM GRAVY
One of my fondest memories of the holidays in the Kadey residence is my brother and me fighting over the last piece of Mom’s Yorkshire pudding. This is her pudding recipe and perhaps no other is more cherished to me in this book. Serves 6 V, F
Yorkshire Pudding:
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup low-fat milk chives, for garnish
Mushroom Gravy:
1 tablespoon grapeseed or canola oil
2 shallots, chopped
10 ounces cremini mushrooms, sliced (about 4 cups)
1/2 cup beer, preferably wheat
3 tablespoons cornstarch
3 cups reduced-sodium vegetable broth, divided
1 tablespoon fresh thyme or 1 teaspoon dried thyme salt and pepper
For the Yorkshire Pudding: Preheat the oven to 400°F. Generously grease 6 jumbo muffin cups with butter or shortening. Place the muffin pan in the oven for 5 minutes. Stir together the flour and salt in a large bowl. In a medium bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir gently to combine. Divide the mixture among the hot muffin cups and bake until no longer doughy, about 28 minutes. Do not open the oven door during cooking! Let cool for a few minutes before unmolding.
For the Mushroom Gravy: While the pudding bakes, heat the oil in a medium saucepan over medium heat. Add the shallots and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Add the beer, raise the heat to medium-high, and boil until the beer has reduced by half, about 3 minutes.
Meanwhile, slowly whisk the cornstarch into 1 cup of the broth until smooth and set aside. Add the remaining 2 cups broth and the thyme to the pan with the beer. Return to a boil and stir in the cornstarch mixture. Simmer until thickened, 6 to 8 minutes. Season to taste with salt and pepper. Serve the mushroom gravy with the popovers and garnish with fresh chives.
CORN CAKES
Here’s a side dish that screams summer. However, when sweet corn is out of season, use frozen kernels. Feel free to toss in some shredded cheddar, Colby, or Monterey Jack. Serves 5 V, F
1 1/2 cups corn kernels (from about 2 ears corn)
1/3 cup whole wheat pastry flour
1/3 cup yellow cornmeal
1 jalapeño pepper, seeded and diced
1 red bell pepper, diced
1 tablespoon coconut palm sugar or other granulated sugar juice of 1 lime
2 garlic cloves, minced
1/3 cup chopped cilantro
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teas poon pepper
1/3 cup crumbled feta cheese (about 2 ounces)
Preheat the oven to 375°F. Pulse the corn several times in a food processor into coarse chunks, but do not puree. Transfer to a large bowl and stir in the whole wheat pastry flour, cornmeal, jalapeño, bell pepper, sugar, lime juice, garlic, cilantro, egg, salt, and pepper. Divide the mixture among 10 medium muffin cups and press down with the back of a spoon to flatten. Cook for 20 minutes, or until slightly golden on top and set. Let cool for several minutes before unmolding. Serve with feta cheese on top.
QUINOA-MUSHROOM CAKES WITH SRIRACHA AIOLI
These earthy cakes have a nice crunchy textural contrast from the walnuts, and Sriracha-spiked mayonnaise adds a kick. Serves 6 V, G, F
1 cup quinoa
2 cups water
1 tablespoon grapeseed or canola oil
8 ounces button (white) or cremini mushrooms, finely chopped (about 3 cups)
1 small onion, finely diced
1 medium carrot, grated
2 large eggs
1/3 cup chopped walnuts
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup regular or reduced-fat mayonnaise
2 teaspoons Sriracha sauce, or to taste
1 tablespoon lemon juice
1 garlic clove, grated
Bring the quinoa and water to a boil in a medium saucepan over high heat. Reduce the heat to low and simmer, covered, until the water has been absorbed, about 15 minutes. Meanwhile, heat the oil in a medium skillet over medium heat. Add the mushrooms and onion and cook until the vegetables have softened, about 5 minutes.
Preheat the oven to 350°F. Transfer the mushroom mixture to a large bowl and stir in the cooked quinoa, carrot, eggs, walnuts, thyme, salt, and pepper. Divide the mixture among 12 medium muffin cups, making sure to pack down the contents. Bake until set and golden on top, about 30 minutes. Let cool for several minutes before unmolding.
To make the aioli, stir together the mayonnaise, Sriracha sauce, lemon juice, and garlic in a small bowl and mix well. Serve over the quinoa cakes.
BROCCOLI-BEAN CAKES WITH GARLIC-LEMON BUTTER SAUCE
Here’s a good way to get the little ones (and the grown-up ones) to eat their broccoli and beans. Serves 6 V, F
Cakes:
1 head of broccoli, cut into florets (about 5 cups)
1 (15-ounce) can white navy beans,
drained and rinsed
2 large eggs
3/4 cup panko (Japanese-style) bread crumbs, divided
1 shallot, finely chopped
3 tablespoons hemp seeds (optional)
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Butter Sauce:
1/4 cup (1/2 stick) unsalted butter, chopped
3 to 4 garlic cloves, finely minced
juice of 1/2 lemon pinch of salt
For the Cakes: Preheat the oven to 375°F. Place the broccoli florets in a food processor and process until the broccoli has been pulverized into small bits. If you don’t have a food processor, simply chop very finely with a knife. Add the broccoli to a large bowl with the navy beans and mash gently. Stir in the eggs, 1/2 cup of the panko bread crumbs, and the shallot, hemp seeds, if using, red wine vinegar, salt, and pepper. Divide the mixture among 12 medium muffin cups, making sure to pack the contents tightly. Sprinkle the tops with the remaining panko bread crumbs and pre
ss down gently. Bake for 20 minutes, then turn on the oven’s broiler and heat until the bread crumbs on top are toasted, about 1 minute more. Let cool for several minutes before unmolding.
For the Butter Sauce: Place the butter and garlic in a small saucepan over low heat. Once the butter has melted, stir in the lemon juice and salt, and heat for 2 minutes. Serve over the broccoli bean cakes.
SAMOSA PUFFS WITH GREEN CHUTNEY
Indian-inspired dishes are notorious for giving your spice rack a good workout. These no-fry, open-faced samosas are no exception. Serves 6 V
Samosas:
1 tablespoon grapeseed or canola oil
1 medium russet or Yukon Gold potato, finely diced
1 small onion, finely diced
1 tablespoon minced fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds (optional)
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen peas
1/4 cup chopped unsalted raw cashews
1 teaspoon garam masala
juice of 1/2 lemon
7 ounces puff pastry (1/2 package), thawed
Chutney:
2 cups tightly packed fresh cilantro
1/2 cup tightly packed fresh mint
1/4 cup unsweetened dried shredded coconut
1/4 cup extra-virgin olive oil
juice of 1/2 lemon
1 tablespoon grated fresh ginger
2 garlic cloves, grated
1 serrano or jalapeño pepper, seeded and diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
For the Samosas: Heat the oil in a large skillet over medium heat. Add the potato and cook for 10 minutes. Stir in the onion and cook until the potato is tender and onion has softened, about 6 minutes more. Stir in the ginger, cumin, fennel, if using, coriander, turmeric, cayenne pepper, salt, and black pepper, and cook 1 minute. Add the peas and cashews and cook for 2 minutes. Remove from the heat and stir in the garam masala and lemon juice. Let cool.
Preheat the oven to 400°F. On a lightly floured work surface, roll out the puff pastry into a 12-inch square. Using a knife or pizza wheel, cut the pastry into 12 rectangular pieces by slicing 4 vertical rows and 3 horizontal rows. Stuff the rectangles into 12 medium muffin cups and poke the bottoms with a fork to prevent puffing. Divide the potato mixture among the pastry cups and bake until the pastry is crispy and golden, about 15 minutes. Let cool for a few minutes before unmolding.
For the Chutney: Place all of the chutney ingredients in a food processor and process until well combined and the herbs have been reduced to small bits. Serve with the samosa puffs.
BUTTERNUT SQUASH SOUFFLÉS
Here’s proof that a soufflé doesn’t need to be a monumental kitchen task or torpedo your diet. Serves 6 V
1/2 pound butternut squash, peeled and diced (about 2 cups)
3 tablespoons flour, divided
2 tablespoons unsalted butter
1 small onion, finely chopped
1 tablespoon chopped fresh sage or
1 teaspoon dried sage
1/4 teaspoon pepper
1/2 cup low-fat milk
6 canned anchovy fillets, or to taste, finely chopped (optional)
1/2 cup shredded Gruyère cheese (about 2 ounces), plus more to serve
3 large eggs, separated
Steam or boil the butternut squash until very tender. Transfer to a medium bowl and mash with a fork or potato masher. You only need 1 cup butternut puree for this recipe, so reserve any extra for another use. Let cool to room temperature.
Preheat the oven to 375°F. Generously grease 12 medium muffin cups with butter and dust with 1 tablespoon of the flour. Tap out any excess flour. In a medium saucepan, melt the butter over medium-low heat. Add the onion, sage, and pepper. Cook, stirring often, until the onion is softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons flour and cook for 3 minutes, stirring often. Gradually add the milk, whisking constantly until thickened, about 2 minutes. Remove from heat and stir in the mashed squash, anchovies, if using, and Gruyère cheese. Whisk in the egg yolks one at a time.
In a clean medium bowl, beat the egg whites with a whisk or electric mixer on medium speed until stiff peaks form. Whisk one-quarter of the egg whites into the squash mixture, then gently fold in the rest. Divide the mixture among the prepared muffin cups and bake until puffed and golden brown on top, about 18 minutes. Resist the temptation to open the oven door during cooking, as this can muck up the rising. Let cool for several minutes before unmolding. The soufflés will take a nose dive in the middle upon cooling. Serve with additional shredded cheese on top.
BUTTERNUT SQUASH SOUFFLÉS, page 104
SWEET POTATO—SWISS CHARD GRATINS, page 106
SWEET POTATO—SWISS CHARD GRATINS
Who says a gratin has to arrive at the dinner table in a casserole dish? These three-tier taste bombs won’t disappoint. Make sure to purchase sweet potatoes that are not too wide so that the sliced rounds will fit into medium-size muffin cups. Roasting the potato slices instead of boiling, steaming, or microwaving them adds an extra flavor dimension. Serves 6 V, G, F
1 1/2 pounds sweet potato (about 3 medium)
2 teaspoons grapeseed or canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded regular or reduced- fat white cheddar cheese (about 6 ounces), divided
1 cup reduced-fat sour cream
1 tablespoon chopped fresh rosemary or thyme
1/2 teaspoon paprika, sweet or smoked
1/4 teaspoon ground nutmeg
1 cup chopped Swiss chard
Preheat the oven to 400°F. Slice the sweet potato into 36 rounds 1/4 inch thick and toss with the oil, salt, and pepper. Spread out the rounds on a baking sheet and bake until tender, about 20 minutes.
Meanwhile, in a medium bowl, stir together 1 cup of the cheddar cheese and the sour cream, rosemary, paprika, and nutmeg. Place a roasted sweet potato round in each of 12 medium muffin cups. Divide one-half of the cheese mixture and one-half of the Swiss chard among the muffin cups. Place a second sweet potato round on top of the greens, and top with the remaining cheese mixture and Swiss chard. Place a third sweet potato round over the chard and sprinkle with the remaining 1/2 cup cheddar cheese. Bake until the cheese is melted and bubbly, about 10 minutes. Let cool for several minutes before unmolding.
ROASTED GARLIC CORNBREAD
Pumped full of garlic loveliness, these individual cornbreads are best made jumbo-size so it takes longer before only crumbs are left on my plate. You certainly can prepare them in medium muffin cups, but you’ll need to reduce cooking time by a few minutes. Serve warm with butter. Serves 6 V, F
2 small garlic bulbs
1 1/4 cup coarsely ground yellow cornmeal
3/4 cup whole wheat pastry flour
2 tablespoons coconut palm sugar or other granulated sugar
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 large eggs
1 cup buttermilk
1/4 cup extra-virgin olive oil
3/4 cup grated Parmesan cheese (about 3 ounces)
Preheat the oven to 375°F. Grease 6 jumbo muffin cups with butter. Remove any excess papery covering on the garlic bulbs and slice off the tops of the bulbs so most of the cloves are exposed. Wrap the bulbs in foil and bake until the garlic is very soft, about 40 minutes. Remove from the oven and increase the temperature to 400°F. Once cool enough to handle, use a fork to scrape out the garlic pulp into a small bowl and mash well.
In a large bowl, whisk together the cornmeal, whole wheat pastry flour, sugar, salt, baking powder, baking soda, and thyme. In a second large bowl, li
ghtly beat the eggs and whisk in the buttermilk and olive oil. Stir in the mashed garlic. Add the dry ingredients to the wet ingredients, stir to combine, then fold in the Parmesan cheese.
Divide the batter among the prepared muffin cups and bake until golden and an inserted toothpick comes out clean, about 15 minutes. Let cool 5 minutes before unmolding.
EDAMAME-STUFFED RUTABAGA CUPS
Although commonly compared to turnips, the larger rutabaga has a sweeter flavor with less of a peppery bite. When cooked and mashed, it is a wonderful alternative to potatoes in recipes. Serves 6 V, F
3 pounds rutabaga, peeled and chopped
1/2 cup whole wheat pastry flour or other flour
2 tablespoons unsalted butter
1 tablespoon fresh thyme
2 teaspoons grainy or Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup frozen shelled edamame
juice of 1/2 lemon
1/4 teaspoon cayenne pepper salt
Steam or boil the rutabaga until very tender. Transfer the cooked rutabaga to a bowl of a food processor along with the flour, butter, thyme, mustard, salt, black pepper, and nutmeg. Blend until well combined. You can also do this in a large bowl using a potato masher or even a fork.
Preheat the oven to 375°F. Bring a medium pot of water to a boil over high heat. Add the edamame and cook until tender, about 5 minutes. Place the edamame, lemon juice, cayenne pepper, and salt to taste in a food processor and process until the edamane has been reduced to tiny bits. Fill 12 medium muffin cups halfway with the rutabaga mixture. Make a small indentation in each with your finger and evenly distribute the edamame mixture among the cups. Top with the remaining rutabaga mixture. You may have some rutabaga left over. Bake until nicely browned on top, about 30 minutes. Let cool for several minutes before unmolding. To unmold, run a butter knife around the edges, place a flat object such as a cutting board over the muffin tin, and turn the muffin tin upside down.