The Meat Lover's Meatless Cookbook - Kim O'Donnel [45]
Heat the oil over medium-high heat in a 10- or 12-inch skillet with a lid. Add the onion and cook until slightly softened, about 5 minutes, followed by the garlic, for 60 seconds. Add the mushrooms and thyme, and allow to brown and shrink a bit, up to 10 minutes. Stir occasionally (and add a few tablespoons of water, if necessary) to keep from sticking to the pan. Add the salt and cayenne.
Add the spinach, stirring until well combined with the mushrooms and aromatics. Pour in the eggs, tilting the skillet until they cover the surface of the skillet. Lower the heat to medium-low, cover, and cook, without stirring, for 6 to 8 minutes, or until the eggs are just set.
Remove the lid from the skillet, add the cheese (if using), and stir everything together, so that eggs break up and are scrambly.
Serve hot with a few slices of crusty bread or roasted potatoes (details follow).
Makes 4 hearty servings
ROSEMARY-GARLIC ROASTED POTATOES
INGREDIENTS
4 medium-size thin-skinned
potatoes (I’m partial to Yukon
Gold and Yellow Finn)
(about 1½ pounds), peeled
and trimmed as needed,
and quartered
1 to 2 cloves garlic, minced
1 to 2 sprigs fresh rosemary,
minced, or 1 teaspoon dried
1 teaspoon salt
Ground black pepper
1 to 2 tablespoons olive oil
HERE’S WHAT YOU DO:
Preheat the oven to 400°F.
Place the potatoes in a medium-size mixing bowl with the garlic, rosemary, salt, and black pepper as you see fit. Add 1 tablespoon of the oil, and with your hands, slather the potatoes, making sure that they’re well coated with the seasonings and aromatics. If they seem less than well lubricated, add the remaining oil.
Transfer the potatoes to a baking dish or baking sheet large enough for them to roast in a single layer with plenty of room around them. Cook for 30 minutes, then give the potatoes a good toss to ensure even cooking. Return to the oven and continue to roast for an additional 10 minutes, or until fork tender.
Makes 4 servings
Braised Winter Squash with Black Bean Sauce & Bok Choy ★ Coconut Rice
BRAISED WINTER SQUASH WITH BLACK BEAN SAUCE & BOK CHOY V
When seemingly impenetrable chunks of winter squash meet an aromatic broth of ginger, garlic, and Asian black bean sauce, something magical happens—and fast. Within 30 minutes, rock-hard squash transforms into velvety morsels. But don’t mistake surrender for wimpiness—this little stew’s got gusto.
Every time I make this dish, I’m always surprised (and delighted) at how quickly it comes together. In fact, the squash preparation (peeling, chopping, and seeding) may take longer than the actual cooking time; and while the squash simmers, the coconut rice is in progress.
Made from fermented black beans, Asian black bean sauce is pungent, spicy, and worth keeping on hand to zip up sauces and marinades.
INGREDIENTS
3 tablespoons vegetable oil
¼ cup shallots (about 2 bulbs’
worth), minced
2 cloves garlic, minced
1 (1 x 1-inch) hunk ginger,
peeled and minced
1 tablespoon Asian black
bean-garlic sauce
3 to 4 cups winter squash, peeled
and cut into 1- or 2-inch
chunks (recommended:
kabocha, Hubbard, or
butternut)
HERE’S WHAT YOU DO:
In a deep skillet or wok with a lid, heat the vegetable oil over medium heat and add the shallots. Cook until softened, stirring occasionally, about 5 minutes. Add the garlic and ginger and cook for 1 minute or so, then add the black bean sauce. Stir to keep from sticking.
Add the squash and stir to coat with the aromatics, 2 to 3 minutes. Meanwhile, in a small bowl, combine the rice wine, soy sauce, and sugar. Stir until the sugar is dissolved. Add to the squash and bring to a lively simmer. Add enough liquid so that the vegetables are barely covered. Cover and cook until the squash is just about fork tender, 15 minutes.
Meanwhile, prepare the coconut rice (details follow).