College Vegetarian Cooking_ Feed Yourself and Your Friends - Megan Carle [29]
Cooking 101:
Phyllo dough isn’t difficult to use if you follow a few easy rules. Phyllo should always be defrosted in the refrigerator. Thawing at room temperature causes condensation, which makes the sheets stick together. Make sure the area where you lay the phyllo dough is completely dry; any dampness will cause portions of the dough to stick together. Once the phyllo is unrolled, immediately cover it with a barely damp cloth or paper towel to keep the sheets from drying out.
Spanish Tortilla
Spanish Tortilla
I know what you’re thinking: “Aren’t tortillas those Mexican things that you make quesadillas out of?” Well, yes and no. In Spain, tortilla is an eggy dish a lot like an omelet or a frittata. When I was in Spain, my friend took me out for tapas (Spanish hors d’oeuvres) and one was tortilla. That one was gigantic—really thick, made in big round pans, and sliced for individual servings. Here is a smaller version, but it’s just as delicious. It can be served warm or at room temperature. –M
Serves 1
1 potato
½ onion
1 tablespoon canola oil
Salt and pepper
2 eggs
Peel and slice the potato and onion about ⅛ inch thick. Heat the oil in a small skillet over medium heat. Add the potato and onion and cook, stirring occasionally, for 12 to 15 minutes, or until the onions are caramelized and the potatoes are tender. Season liberally with salt and pepper.
Beat the eggs well and pour over the potatoes and onions. Cover the pan and cook for 5 minutes, or until a knife inserted into the center of the pan comes out clean. Serve immediately.
Food for Thought:
Traditionally, Spanish tortillas are cooked in copious amounts of olive oil. We have drastically reduced the amount while still using enough to get a great result. But you can even take it a step further; using cooking spray instead of oil saves about 120 calories.
Soba Noodle Salad
Soba Noodle Salad
This is one of my favorite salads in the whole book, despite what anyone says about the color. Soba noodles, which are made from buckwheat, are a kind of gray-brown color, so everyone thinks the salad looks a little bizarre or even unappetizing—until they try it and realize that it’s a delicious twist on pasta salad. The lime juice and fresh veggies make it refreshing and light. –M
Serves 1 (with leftovers)
4 ounces soba noodles
1 tablespoon soy sauce
1½ teaspoons brown sugar
½ teaspoon canola oil
¼ teaspoon curry powder
1 tablespoon peanut butter
1 tablespoon water
1 tablespoon lime juice
¾ cup snow pea pods
¼ red bell pepper
½ carrot
1 tablespoon finely chopped red onion
Salt and pepper
Bring a large saucepan of salted water to a boil and add the soba noodles. Cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain in a colander and rinse with cold water.
While the noodles are cooking, place the soy sauce, brown sugar, canola oil, and curry powder in a bowl and stir until the sugar is dissolved. Stir in the peanut butter, water, and lime juice and mix until well combined.
Cut the snow pea pods into 1-inch pieces on the diagonal. Cut the bell pepper into very thin slices and cut the slices in half lengthwise. Peel the carrot and cut into matchstick-sized pieces (about ⅛ by ⅛ by 2 inches).
Place the soba noodles in a large bowl and add the pea pods, bell pepper, carrot, and red onion. Add the sauce and toss until combined. Season with salt and pepper and refrigerate until ready to serve.
Cooking 101:
Soba noodles are a gluten-free noodle made from buckwheat flour. Because of their buckwheat content, they’re a slow-releasing carbohydrate, which helps keep blood sugar levels stable. They’re a staple of Japanese cuisine but don’t (yet) have the same following in the U.S.—though they are increasingly available in supermarkets (check the Asian food aisle). Personally, I think that’s because of their