Moosewood Restaurant Simple Suppers by Moosewood Collective (great book club books txt) 📗

salt and pepper

Polenta

grated Parmesan cheese (optional)

In a saucepan on medium heat, warm the oil and add the onions, garlic, herbs, and fennel. Sprinkle lightly with salt, cover, and cook, stirring occasionally, for 8 to 10 minutes, until the onions are softened and starting to brown. While the onions cook, rinse and quarter the mushrooms (about 3 cups).

When the onions are soft, stir in the mushrooms and wine, cover, and simmer for 5 minutes. Stir in the beans, tomatoes, and parsley, cover, and bring to a simmer. Cook for about 10 minutes, until hot and juicy, stirring occasionally. Add salt and pepper to taste.

While the ragout simmers, prepare the Polenta.

Serve the ragout on the Polenta and sprinkle with cheese if you like.

serving & menu ideas

You could serve the ragout on orzo or any small pasta or in a bowl with plenty of crusty bread. A crisp green salad is a welcome counterpoint to the soft ragout and polenta. How about one of the easy Fruit & Cheese Plates for dessert?

Veggie Western Omelet

veggie western omelet

Serve this right out of the pan for a quick home-style meal. Warm, at room temperature, or straight from the fridge, this omelet also makes a great sandwich with mayonnaise and tomato. (See photo)

SERVES 2

TIME: 20 MINUTES

2 teaspoons olive oil

1 cup diced red onions

2 cups diced bell peppers

4 eggs

¼ teaspoon salt

sprinkling of black pepper

In a 10-inch skillet on medium-high heat, cook the onions and peppers in the oil, stirring frequently, until the onions soften but the peppers are still firm, about 7 minutes.

In a bowl, beat the eggs, a tablespoon of water, and the salt and pepper with a fork until frothy. Slowly pour the eggs over the peppers and onions. Lower the heat and cook for 3 or 4 minutes, until the eggs are set and beginning to brown on the bottom. With the edge of a spatula, cut the omelet into 4 wedges. Turn the wedges over and cook on the second side for a minute or two, until browned. (If you use a nonstick skillet, you may be able to flip the whole thing.) Serve hot or at room temperature.

variation

Add cheese: Cheddar, a smoked cheese, or feta.

serving & menu ideas

Serve with Tomato Tortilla Soup, or top the omelet with your favorite tomato salsa or sliced tomatoes and serve with toast or cheese grits.

collegetown eggs

One of our favorite home-style dishes at Hong Kong Restaurant in Ithaca’s Collegetown, this is the Chinese version of scrambled eggs and ketchup!

SERVES 2

TIME: 10 MINUTES

1 tomato

⅛ teaspoon dark sesame oil

salt and pepper

2 scallions

3 eggs

¼ teaspoon sugar

2 teaspoons vegetable oil

Cut the tomato into wedges. In a small bowl, gently toss the wedges with the sesame oil and a sprinkling of salt and pepper. Chop the scallions and place them in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.

In a small skillet on medium-high heat, warm the oil. Pour in the egg mixture and turn the heat down to medium. In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan toward the center. After about a minute, flip the eggs to cook the other side. As soon as the eggs are fully set, remove from the heat.

Divide the eggs between two plates and top with the tomatoes.

serving & menu ideas

For a heartier meal, serve with rice or toast and Pan-Asian Slaw.

greek frittata

If you love spinach and feta, this simple supper is for you.

½ cup chopped scallions

2 garlic cloves, minced

1 tablespoon olive oil

2 cups packed fresh baby spinach

½ teaspoon dried oregano or dill (1 teaspoon chopped fresh)

4 eggs

dashes of salt and pepper

1 small tomato, chopped

½ cup crumbled feta cheese

In a large skillet on medium-low heat, cook the scallions and garlic in the oil for a couple of minutes. Add the spinach and the herbs if using dried. Cook uncovered for 3 or 4 minutes, until the spinach is wilted.

In a bowl, beat the eggs, a tablespoon of water, herbs if using fresh, and salt and pepper. Pour the eggs over the spinach. When the eggs begin to set, use a spatula to cut through to the bottom in a couple of places in the center of the frittata and lift the cooked edges while you tilt the pan so the raw egg runs onto the hot skillet.

When the eggs are mostly set, spread the tomatoes and feta evenly over the top. Lower the heat and cover for a minute or two until the tomatoes are hot, the feta is soft and melty, and the eggs are fully set.

serving & menu ideas

This frittata is great simply with buttered toast. Potatoes with Lemon & Capers is delicious alongside, and of course, you can’t go wrong with a Greek Salad.

poached huevos rancheros

This might be just the ticket when you’re looking for something tasty and really fast.

SERVES 2

TIME: 10 MINUTES

2 cups of your favorite salsa or Blender Tomato Hot Sauce

4 eggs

4 tortillas (corn or flour)

1⅓ cups grated Monterey Jack or Cheddar cheese

Pour the salsa into a lightly oiled medium skillet and bring it to a simmer. Make four wells in the salsa and break an egg (being careful not to break the yolk) into each one. Reduce the heat to low, cover, and poach the eggs for about 3 minutes. Meanwhile, warm the tortillas in a dry skillet on the stovetop.

Remove the skillet with the poached eggs from the heat, sprinkle the cheese on top, cover, and let sit long enough to melt the cheese. Transfer each egg, with a scoop of salsa, onto one of the warm tortillas and serve right away.

serving & menu ideas

Serve with a tossed green salad topped with avocado slices and Cilantro Lime Dressing or with refried