Recipes Of The World

Chicken marsala is one of those Italian American dishes that seems to be a standard in many a home cook’s repertoire. It consists of flour-coated thin chicken breast cutlets, cooked with a Marsala wine reduction and usually mushrooms as well. This recipe for chicken marsala is one of my father’s favorites. It doesn’t use mushrooms, though you could certainly include them, and gets much of its flavor from pancetta, an Italian version of bacon, that is salt-cured not smoked. It takes all of maybe 30 minutes to prepare, so it’s perfect for a midweek dinner. Dad sometimes substitutes bacon for the pancetta (gasp!); according to him, “one can’t live on pancetta alone.” And he sometimes switches out the Marsala for dry vermouth.

Continue reading “Chicken Marsala with Pancetta and Cream” »

Those of you who have been reading Simply Recipes for a while probably sense (rightly) that my father is a committed carnivore. Thus you may appreciate that dad, spending an afternoon making this vegetarian chili with vegetables that he had bought at the farmers market that morning, would only put so much care into a meat-free chili, his dinner, if that chili were darn good. This vegetable chili is that good. It’s excellent. Spicy, flavorful, delicious. Of course my mother did have to convince dad that no, we didn’t need steak in addition to the chili, the beans were full of protein. And no, neither did we need potatoes. We served the chili with French bread.

Continue reading “Spicy Vegetarian Chili” »

Add to: | | arielscars, 10/27/07

Vegetarian Argentinean Empanadas

Ingredients (use vegan versions):

    cooking spray or olive oil
    1 12 oz package of veggie burger crumbles (I use Morning star Crumbles)
    1/2 cup of green pepper, chopped
    1/2 cup of red pepper, chopped
    1/2 cup of yellow onion, chopped
    2-3 teaspoons of cumin (depends how much flavoring you want)
    2 -3 teaspoons of black pepper
    5 Spanish green olives
    1 teaspoon of garlic salt
    1 teaspoon of red pepper flakes
    1 teaspoon of adobo seasoning
    1 teaspoon of salt
    1 packet of Empanada dough disks (make sure that the dough is vegan)

Directions:

Heat up a skillet with cooking …

Add to: | | prettyin_punk, 10/25/07

Caitee’s Crazy Cookies

Ingredients (use vegan versions):

    2 cups flour
    3/4 cup sugar
    2 teaspoon vanilla extract (I used double strength)
    1 teaspoon baking powder
    1 egg replacer
    1 stick vegan margarine
    2 tablespoons oil
    1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees.

Cream together the egg replacer, sugar, butter, vanilla, and oil.

Add the dry ingredients to the sugar mixture and stir until combined.

Drop onto a cookie sheet and bake for about 10-15 minutes.

Viola!

Preparation time: 30 minutes max.

Add to: | | theculturequeen, 10/24/07

Chocolate Oatmeal Bombs

Ingredients (use vegan versions):

    3 cups of oatmeal
    1 cup of spelt flour
    1 tablespoon of baking soda
    1/2 teaspoon of nutmeg
    1/2 teaspoon of cinnamon
    1 cup of raw sugar
    1/2 cup of cocoa powder
    1 cup of mashed bananas
    2 tablespoons of black strap molasses
    1 teaspoon of pure vanilla extract
    1/2 cup of raisins or walnuts (optional)

Directions:

Combine the first five ingredients in a large mixing bowl.

In a separate bowl, combine the next five ingredients and add them to the dry mix.

Stir in the raisins and walnuts.

Roll into small balls (1/4" thickness) and place on greased…

Some people get chocolate cravings. I get broccoli cravings. Sometimes I think it’s my body’s way of telling me I’ve been laying on the bacon a bit too thick (or maybe the chocolate!) But honestly I could eat broccoli every day of the year and not get tired of it. Here’s a quick and easy recipe for broccoli, stir-fried with a little ginger and sesame. The broccoli florets are quickly stir-fried initially, then steamed in a sauce of stock, sesame oil, and soy sauce. This quick cooking technique works best with the florets. Don’t discard the broccoli stalks, peel them and slice them thick and eat them raw like you would a carrot; the raw stalks are great with dips.

What’s your favorite way of preparing broccoli? Our everyday standby is steamed broccoli but we’re always looking for ideas.

Continue reading “Broccoli Stir Fry with Ginger and Sesame” »

Add to: | | ShanVeg, 10/23/07

Shortbread Cookies

Ingredients (use vegan versions):

    3/4 lb (aka 3/4 tub) of vegan margarine
    1 cup of sugar (a very fine grain)
    1 teaspoon vanilla
    3 1/2 cups flour ( I used white but I’m going to try it with Spelt next)
    1/4 teaspoon salt

Directions:

Cream vegan margarine and sugar together.

Add vanilla and cream some more.

Add flour then salt and mix till just mixed.

Turn out onto a floured counter and press into a disc shape. Wrap in plastic and refrigerate for 30 minutes.

Now preheat the oven to 350 Fahrenheit 180 celcius. After refrigeration, roll dough out to about 1/2 inch thick. Cut out into desired shapes and back for…

Add to: | | heartgoeshere, 10/23/07

Simple Avocado Enchiladas

Ingredients (use vegan versions):

    1 bag shredded vegan cheese
    1 can red enchilada sauce
    1 1/2 large, ripe avocados, sliced
    1/2 onion, finely diced
    3/4 jalapeno or other mild pepper, finely diced
    1 small can black olives
    about 3/4 cup chopped cilantro
    any other ingredients you want to add (green onions, etc)
    12 tortillas

Directions:

Preheat oven to 350.

In a large pan, heat up enchilada sauce till bubbling. Lower Heat and place first tortilla in the sauce. When you lift the tortilla with a spatula and the edges sag, it’s ready to be taken out. Place to one side of baking dish (b…

Add to: | | dinkfeet, 10/22/07

Thanksgiving Dal

Ingredients (use vegan versions):

    2-3 tablespoons vegetable oil (for sautéing)
    1/2 cup dal (lentils)
    half of a sugar pumpkin (approx. 6" wide)
    1 large or 2 small parsnips
    1/2 teaspoon turmeric
    1/2 teaspoon salt
    3/4 cup all purpose flour
    1/2 teaspoon cumin
    1 1/2 tablespoons lemon juice (or juice of half a lemon)
    1 teaspoon coriander
    1/2 teaspoon each ground ginger and cardamom
    a stick of cinnamon
    a 4"-long chili (preferably a skinny red Thai chili)
    1/2 teaspoon each of ground cinnamon and ground cloves
    8 medium or 10 small fresh sage leaves (if only have ground sage, use 1 teaspoon)

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Updated Nov 17, 2007

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