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

TOFU is a ready-to-eat product stocked in the refrigerator case of most natural foods stores and supermarkets. It is tofu that has been baked or simmered with a variety of spices and flavorings. It is quite firm and can be sliced or grated and used in salads and sandwiches.

TORTILLAS are thin, unleavened flatbreads made from water mixed with wheat flour or corn flour. They commonly range from 4 to 11 inches in diameter. In the United States, packaged corn tortillas are usually on the smaller end of that range and wheat tortillas are on the larger end. Tortillas become pliable when heated and make great wraps for sandwiches, burritos, quesadillas, and enchiladas. In most supermarkets, look in the dairy case or frozen food aisle for brands with no added fat or preservatives.

UDON NOODLES are round, square, or flat Japanese noodles made of wheat flour. Available in natural foods stores, Asian markets, and many supermarkets. Cook udon noodles in a large pot of boiling water until tender, usually 7 to 10 minutes.

VEGETABLE BROTH is our favorite shortcut product for home cooking. At Moosewood Restaurant, we make fresh vegetable stock every day because it gives our soups depth and complexity. But when you’re pressed for time, homemade stock just isn’t going to happen. So, how can you turn out soups in an instant that still have plenty of flavor like those that simmer half the day? Good news: Quart boxes of organic vegetable, mushroom, and mock chicken broth are on the shelves of most natural foods stores and supermarkets. We like Imagine and Pacific brands.

These broths taste great, have pure ingredients, and can be used directly from the box for soups, stews, and risottos. Once opened, the broth keeps for a few weeks in the refrigerator. Unopened, they sit in your cupboard until you need them. If we were to poll Moosewood cooks, we think these broths would probably be named “favorite convenience product used at home.”

ZEST means grated citrus peel, most often lemon, lime, or orange. Zest is made by finely grating the outermost part of the rind. (Don’t go deep enough to get into the bitter white pith.) The best tool for zesting is a microplane grater.

Acorn Squash Crescents, Baked

Adobo sauce

African Peanut Sauce

Aioli

Herbed

Saffron

Almond-Orange Polenta Cake

Antipasto Pita, Greek

Apples Two Ways

Arborio rice

Artichoke (hearts)

Pasta with Feta &

Spinach Risotto

Spring Vegetable Sauté

Arugula

Red Bean & Potato Soup

Asadero

Asiago, Wilted Spinach Salad with Pecans &

Asian Braised Fish with Greens

Asparagus

Avgolemono

Spring Vegetable Sauté

Avgolemono, Asparagus

Avocado(s)

& Corn Salsa, Quick

Shrimp &, Salad

Southwestern Black Bean Salad

Baby Greens with Pecans & Pears

Baked Acorn Squash Crescents

Baked Apples

Baked Stuffed Tomatoes

Baked Tofu, Easy

Banana(s)

Caribbean Sautéed

Cupcakes

Milkshake

Barbecue Sauce

Barbecue Tofu

Basil, in Classic Pesto

Basmati rice

Bean(s). See also Chickpea(s)

Black, Salad, Southwestern

Black, Salsa

Black, with Pickled Red Onions

& Cheese Quesadillas

Corn & Greens Soup

Green, Lemony

& Greens Risotto

Green & White, Gratin

Green & White, Potato Salad with

Navajo Stew

Red, Potato & Arugula Soup

Red, West Indian, & Coconut Rice

Red Lentil Soup with Greens

refried, in Nachos Grandes

& Walnut Spread

Warm French Lentil Salad

White, & Mushroom Ragout

Bean thread noodles, in Jop Chai

Beer, in Rarebit Risotto

Beet Salad

Beijing Noodles

Bell Peppers & Onions Topping, Crostini with

Black bean(s)

with Pickled Red Onions

Salad, Southwestern

Salsa

Black mustard seeds

Black peppercorns

Blender Tomato Hot Sauce

Blueberry Lemon Sauce

Blue cheese(s)

Pasta with Caramelized Onions &

Topping, Crostini with

Bok choy

Asian Braised Fish with Greens

Egg Foo Yung Omelet

Green Fried Rice

Bread

& Cheese Bake, Savory

& Cheese Soup, Italian

Crostini

Croutons

Summer Panzanella

Brie

Brilliant Yellow Noodles

Broccoli

Mushroom Miso Soup

Pasta with Edamame, Walnuts &

Rarebit Risotto

Sesame

Slaw

Tomato Salad

Broccolini Cheddar Melt

Broth, vegetable

Brown Betty, Peach

Brown Butter Sauce

Brown rice

Tofu Hijiki Sauté

Bulghur

Pilaf, Cranberry

Saucy Hungarian Eggplant

Burritos, Spinach Cheese

Butter

Brown, Sauce

Sauce, Red Pepper

Butter, Flavored

Chipotle Lime

Ginger

Gremolata

Herbed

Roasted Garlic

Butternut Squash Soup, Thai

Butterscotch Icebox Cookies

Cabbage. See also Bok choy; Slaw mixes

Egg Foo Yung Omelet

Jop Chai

& Sweet Potato Soup, Indonesian

Vegetarian Reuben

Caesar Dressing

Caesar Salad with Tofu Croutons

Cakes

Banana Cupcakes

Orange-Almond Polenta

Caper(s)

Sauce, Creamy

Sauce Niçoise

Caramel Custard

Caribbean Sautéed Bananas

Carrot(s). See also Slaw mixes

Marmalade-Glazed

Salad with Raspberry Vinaigrette

Spring Vegetable Sauté

Tofu Hijiki Sauté

Catfish, Louisiana, with Grits & Greens

Cauliflower

& Chickpea Soup, Curried

Roasted Vegetable Curry

Chai Shake

Chard

Cheddar

Broccolini Melt

Mexican Polenta-Stuffed Peppers

Rarebit Risotto

Southwestern Cheese Soup

Cheese. See also Cheddar; Feta; Mozzarella

Asiago, Wilted Spinach Salad with Pecans &

Baked Stuffed Tomatoes

& Bean Quesadillas

Blue, Pasta with Caramelized Onions &

Blue, Topping, Crostini with

Bread &, Bake, Savory

Bread &, Soup, Italian

Cream, Frosting, Coffee or Chocolate

& Fruit Plates

Green & White Bean Gratin

Mascarpone, Warm Plums with

Nachos Grandes

Poached Huevos Rancheros

Ricotta, Pasta with Greens &

Ricotta Pudding, Chocolate

Soup, Southwestern

Spinach Burritos

Swiss, in Vegetarian Reuben

Tortilla Melt

Two Potato Gratin

Cherry Shortbread Crumble

Chèvre

Chickpea(s)

& Cauliflower Soup, Curried

Herbed Hummus

Lemony Couscous with

Spread, Sicilian

Chiles

Chili Powder

Chinese chili paste

Chipotle(s)

in adobo sauce

Lime Butter

Mayonnaise

Potato Salad

Raspberry Sauce

Scrambled Eggs

Tofu

Chocolate

Cream Cheese Frosting

Malt

Mocha Sorbet

Peanut Butter Sauce

Ricotta Pudding

Chutneys

Cranberry

Pineapple

Cilantro

Lime Dressing

Omelet, Indian Potato Salad with

Yogurt Sauce

Citrus zest

Classic Pesto

Cocktail Sauce

Coconut

Lemon Tapioca Pudding

Mango Sorbet

milk

Rice

Rice, West Indian Red Beans &

Coffee

Cream Cheese Frosting

Mocha Sorbet

Coleslaw mix. See Slaw mixes

Collards

Collegetown Eggs

Condiments. See also Butter, Flavored; Dressings; Sauces; Seasonings; Spreads

Black Bean Salsa

Cranberry Chutney

Pickled Red Onions

Pineapple Chutney

Quick Avocado & Corn Salsa

Roasted Garlic

Cookies, Butterscotch Icebox

Cooking sprays

Corn

& Avocado Salsa, Quick

Beans & Greens Soup

on the Cob

& Pepper Salad

Southwestern Black Bean Salad

Southwestern Cheese Soup

Couscous

cooking

Lemony, with Chickpeas

Cranberry

Bulghur Pilaf

Chutney

Cream Cheese Frosting, Coffee or Chocolate

Creamy Caper Sauce

Creamy Lemon Pasta

Creamy Onion Soup with Sherry

Crisp Pan-Fried Scallops

Crostini

Croutons

Tofu

Crumble, Cherry Shortbread

Cumin Salt

Cupcakes, Banana

Curried Cauliflower & Chickpea Soup

Curried Tofu with Tomatoes

Curry

paste

Powder

Roasted Vegetable

Sauce

Shrimp, with Snow Peas

Custard, Caramel

Desserts

Banana Cupcakes

Blueberry Lemon Sauce

Butterscotch Icebox Cookies

Caramel Custard

Caribbean Sautéed Bananas

Cherry Shortbread Crumble

Chocolate Ricotta Pudding

5-Minute Milkshakes

Fruit & Cheese Plates

Lemon Coconut Tapioca Pudding

Mango Coconut Sorbet

Mocha Sorbet

New England Squash Pie

Orange-Almond Polenta Cake

Peach Brown Betty

Peanut Butter Chocolate Sauce

Riesling Roasted Pears

Sweet Spiced Nuts

Warm Plums with Mascarpone

Dressings

Caesar

Chipotle Mayonnaise

Cilantro Lime

Herbed Aioli

Herbed Vinaigrette

Raspberry Vinaigrette

Russian

Saffron Aioli

Sour Cream Lemon

Toasted Pecan Vinaigrette

Versatile Vinaigrette

Duck Sauce

Easy Baked Tofu

Easy Egg Rolls

Edamame

Pasta with Broccoli, Walnuts &

Spring Vegetable Sauté

Egg Foo Yung Omelet

Eggplant

Miso-Glazed

Roasted Ratatouille

Saucy Hungarian

Egg Rolls, Easy

Eggs. See also Omelets

Asparagus Avgolemono

Chipotle Scrambled

Collegetown

Greek Frittata

Poached Huevos Rancheros

Savory Bread & Cheese Bake

Endive

Escarole

Peas &

Warm French Lentil Salad

Fennel

Warm French Lentil Salad

Feta

Greek Frittata

Pasta with Artichoke Hearts &

Peppercorn Citrus Marinated

Spinach Artichoke Risotto

Fettuccine

with Fresh Herbs

with Walnut Pesto

Fish

Asian Braised, with Greens

cooking methods for

Crisp Pan-Fried Scallops

Flounder with Herbed Lemon Butter

Louisiana Catfish with Grits & Greens

Moroccan Spiced

Mussels with Sherry & Saffron

Newport Sardine Sandwich

Old Bay Roasted, & Vegetables

Oven-Roasted Miso Sesame Salmon

Pine Nut–Crusted

Po’ Boy Sandwich

sauces for

Seafood Orzo

Seared Scallops

selecting

Shrimp & Avocado Salad

Shrimp Curry with Snow Peas

5-Minute Milkshakes

Flavored Butter

Flounder with Herbed Lemon Butter

Fontina

Fresh Tomato & Mozzarella Salad

Fried rice

Green

Pineapple, with Tofu

Frittata, Greek

Frosting, Coffee or Chocolate Cream Cheese

Fruit & Cheese Plates

Garlic, Roasted

Butter

Ginger (root)

Butter

Pineapple Shake

Grains

plain, cooking instructions for

in well-stocked pantry

Grains, main dish

Beans & Greens Risotto

Green Fried Rice

Kasha & Orzo with Portabellas

Lemony Couscous with Chickpeas

Mexican Polenta-Stuffed Peppers

Pineapple Fried Rice