College Vegetarian Cooking_ Feed Yourself and Your Friends - Megan Carle [35]
8 eggs
Peel the turnip, potato, and onion and cut into ¼-inch cubes. Cut the bell pepper in half, remove the seeds and membranes, and cut into ¼-inch pieces.
Place the oil in a large nonstick skillet over medium heat and add the turnip, potato, onion, and bell pepper. Cook, stirring occasionally, for 12 to 15 minutes, or until soft. Add the corn and cook for 10 minutes, or until the potatoes are golden brown. Season with salt and pepper.
Spray a saucepan with cooking spray and fill it halfway with water. Add the vinegar to the pan and bring to a boil, then lower the heat to medium-low. Carefully crack the eggs directly into the water, being sure not to break the yolks, and cook for 4 to 5 minutes, or until the whites are cooked but the yolk is still soft.
Place some of the hash on each of 4 plates and top with 2 poached eggs.
Cooking 101:
Why the cooking spray and vinegar? If you’ve ever made poached eggs, you know they leave a thin layer of a cementlike substance around the pan that’s almost impossible to get off. Spraying the pan with cooking spray before adding the water completely eliminates that problem. And adding the vinegar to the water helps the egg white hold together by making the outer layer congeal faster.
Enchiladas
Enchiladas
Enchiladas are perfect for a large group because they can be made ahead of time and then baked just before dinnertime. They’re very versatile and can be filled with all sorts of vegetables, but this version with corn and green chiles is one of my favorites. –J
Serves 4 to 6
1 onion
2 tablespoons butter
3 cups frozen corn kernels
1 teaspoon ground cumin
1 cup sour cream
1 (4-ounce) can chopped green chiles
2 cups mixed grated Cheddar and Jack cheeses
2 cups salsa
12 corn tortillas
Preheat the oven to 350°F.
Peel the onion and chop into ½-inch pieces. Place the butter in a large skillet over medium-high heat and add the onion and corn. Cook, stirring frequently, for 10 to 12 minutes, or until the onion is translucent. Remove from the heat and stir in the cumin, sour cream, green chiles, and 1 cup of the cheese.
Spread about one-third of the salsa in the bottom of an ungreased 9 by 13-inch baking pan. Spoon about ⅓ cup of the onion-corn filling into the center of a tortilla, then roll up the tortilla around the filling and place the enchilada in the pan seam side down (to keep it from opening up). Repeat with the rest of the ingredients. Pour the remaining salsa over the enchiladas and sprinkle with the remaining 1 cup of cheese. Bake for 20 to 25 minutes, or until the cheese is melted. Serve immediately.
Food Trivia:
In Spanish, salsa just means “sauce.” In the United States, salsa usually means the spicy accompaniment for chips or various Mexican dishes. There are lots of different styles of salsa (in the U.S. sense), including salsa verde (green—made with tomatillos), salsa cruda or pico de gallo (made with raw vegetables), and salsa taquera (aka, “salsa for tacos”). Red, green, raw, cooked—we like it all!
Lentil and Potato Salad
Lentil and Potato Salad
Lentils get a bad reputation, largely because they can look like lumpy mud, even though they taste really good. This lentil and potato salad is delicious, and because we used yellow lentils, it actually looks pretty, too. This is great to take to a potluck to share with friends. –J
Serves 4 to 6
2 pounds red potatoes
1 cup red or yellow lentils, rinsed
1 bunch green onions
2 tablespoons Dijon mustard
3 tablespoons white wine vinegar
¼ cup olive oil
Salt and pepper
Place the potatoes in a pot with salted water to cover and cook over medium heat for 20 to 25 minutes, or until tender. Drain off the water and as soon as the potatoes are cool enough to handle, cut them into 1-inch pieces.
Place the lentils in a saucepan and add enough water to cover them by about 2 inches. Cook over medium heat for 25 to 30 minutes, or until the lentils are barely soft. Drain in a sieve.
Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green