Slow Food

Split Pea Soup

Well, ladies and gentlemen, the flu season is here! How do I know? I thought it was rather mysterious that so many of my students were missing 4 days in a row of school in September, until I caught their illness, too. So, I decided to share a lovely recipe that is something that I think would be delightful to eat when you feel this bad. I’ll even include a “Make it faster” tip, in case no one will make this for you while you’re sick.

Split Pea Soup

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Categories: Main Dish, Quick and Easy, Slow Food, Soups and Stews | Leave a comment

Curry Bread

Japan has many interesting breads. One of them, curry pan, is not vegetarian if you buy it at the store. However, I really like Japanese curry, so I decided to adapt a recipe to make it vegetarian. It is also normally deep fried, but I bake mine.

Curry Pan

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Categories: Bread, Slow Food | Leave a comment

Zucchini Lasagne with Garden Fresh Tomato Sauce

My garden is, of course, once again overrun with zucchini. There are also many tomatoes. I decided to kill two birds with one stone, and so I decided to make zucchini “lasagne” with fresh tomato sauce. This recipe is great for anyone whose cutting back on gluten for health or other reasons – the zucchini slices replace the need for lasagne noodles.

Zucchini Lasagne
Zucchini Lasagne with Garden Fresh Tomato Sauce
Makes a 9×13″ pan of lasagne
For the tomato sauce – Makes about 3.5-4 cups
2 tablespoons olive oil
1 small onion
3-4 cloves of garlic
4-5 cups of cherry tomatoes
1/4-1/2 cup of red wine
6-10 basil leaves
3 large sprigs of flat leaf parsley
1 large sprig of rosemary
sea salt, to taste

For the lasagne
2 medium zucchini (About 1 inch diameter and about 6-8 inches long)
15 ounces ricotta
4 cups shredded mozzarella
1/2 cup grated Parmesan
2 eggs

First, get the sauce started. Cut the onion in half and thinly slice it. Thinly slice the garlic cloves. Cut the tomatoes in half. Heat the oil in a deep skillet over medium-high heat. Add the onion and garlic, sprinkle on a little salt, and then saute until lightly browned. Add a little wine to deglaze the pan, and then add the tomatoes. Add enough wine to lightly cost the bottom of your pan and bring to a boil. Cover and reduce to a simmer (medium-low heat). Simmer for about 25-35 minutes, squishing the tomatoes occasionally with a spoon. If the pan starts to get dry, add a little more red wine.

When the sauce is almost done, finely chops the herbs. Add the herbs to the pan and stir until they are bright green (1-2 minutes). With an immersion blender, blend the sauce until there are no more big tomato pieces. It should be a little textured. If you don’t have an immersion blender, cool the sauce to room temperature, and then pulse a few times in a food processor. Season to taste with sea salt.

Next, make the ricotta mixture. Put the ricotta in a bowl with 2 cups of mozzarella, the Parmesan, and the eggs. Mix well.

Now, you need to prepare the zucchini. Cut off the ends, and then cut in half. You should have 4 pieces of zucchini. Using a mandoline slicer (or a very steady hand, a sharp knife, and some patience), cut the zucchini into long, thin strips.

Finally, let’s assemble the lasagne. Preheat the oven to 375 F and spray a 9×13″ baking dish (I use a Pyrex) with oil.

Spread about 1 cup of your sauce on the bottom. Make a layer of zucchini – make sure they overlap a little bit. Next, put half of your ricotta mixture, and then about 1 cup of sauce. Sprinkle over 1 cup of mozzarella. Layer more zucchini, then the rest of the ricotta mixture, and about 1 more cup of sauce. Finally, put one last layer of zucchini, the rest of your sauce, and the final cup of mozzarella.

Spray a piece of aluminum foil with oil (nothing worse than all the cheese getting pulled off of your lasagne), and cover the baking dish. Bake in your preheated oven for 40 minutes. Uncover and bake for 5-10 more minutes.

Let the lasagne sit for at least 5-10 minutes before cutting. It’s pretty watery at first and will need to firm up a little bit.

Categories: Gluten Free, Main Dish, Slow Food | Leave a comment

Bienvenue en France: French Onion Soup

This summer, my husband and I are off to Europe! First we will go to France, so this week, I will share with you my vegetarian French Onion Soup recipe! This Friday, in lieu of a recipe post, I will post the tastiest French food I have eaten up to that point.

French Onion Soup

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Categories: Slow Food, Soups and Stews | Leave a comment

My Thoughts on “The Art of Raw Living Food”

My husband and I are pretty flexible and adventurous when it comes to food – as long as there’s no meat involved. So, of course, whenever we see raw food in restaurants, if there’s something appealing looking, we give it a try. I have rarely been disappointed. About 2 months ago, we borrowed a raw book from our local library, and the recipes we tried from it were delicious and super easy. So, I decided I wanted my very own raw book.

When committing to a cookbook, I generally want pictures so I can see what my food is supposed to look like, and to make for easy browsing. So, I chose “The Art of Raw Living Food”. In true dinner party style, I selected an appetizer, a main, and a dessert to try.

The appetizer was stuffed mushrooms.

Stuffed Mushrooms

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Categories: Raw, Slow Food | Leave a comment

Award-Winning Sweet Potato Dessert Pierogies

Sweet Potato Dessert Pierogies

Naturally, all Pittsburghers know what a pierogie is. For those of you who are not in the know, a pierogie is a filled dumpling of Eastern European descent. Generally, the filling is potato-based, with a variety of add-ins, such as onions, cheese, jalapenos, and so forth.

I never tried my hand at making pierogies until about 3 years ago – I was perfectly happy with Mrs. T’s. However, I had begun doing a cultural exchange through recipes with a Japanese friend who was living in Pittsburgh, so I decided I should learn to make pierogies so I could teach her (and then she could spread the love to all of Japan!)

Shortly after my first attempt, I decided that it would be pretty amazing to make dessert pierogies – something I’d never had before. While brainstorming, I came up with the idea of putting my mom’s sweet potato casserole into a pierogie and serving it with ice cream. It was a very good idea. Apparently, I am not alone in thinking this – I won Theo’s Prize for Experimentation in the Pittsburgh Dumpling Experiment a few weeks ago.

So, without further ado, let me guide you through the process.
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Categories: Desserts, Slow Food | Leave a comment

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