Pantry Purge: Easy Italian Polenta Bake

Pantry Purge challenges me to use up items that have been languishing in my pantry for a while. It's similar to Ingredient Elimination (see a few examples here, here, and here), except in ingredient elimination I develop/seek out recipes to use up a perishable, partially used ingredient in my fridge. In pantry purge, I scavenge through my pantry for items lurking in the dark.

                                                  Another Ugly but Goodie Casserole 

I located a package of sundried tomato & garlic polenta that was (ehem) past its sell-by date. Whoops. Since it still looked safe, I figured I'd give it a go. I put this together on an evening that I had just a little time, and I took some shortcuts (jarred sauce, pre-shredded cheese). The whole thing is put together in about 15 mins, then bakes. It's a great weeknight meal.


Italian Polenta Bake (serves 4)

• 1 roll premade polenta (I used sundried tomato & garlic)
• 1-2 Tbsp olive oil
• 2/3 C chopped onion
• 2 C fresh spinach, rinsed and drained 
• salt & pepper
• 1 small jar pasta sauce (I used Newman's Own Fra Diavlo)
• 1 C shredded mozzarella

1. Preheat the oven to 350. Lightly oil a small baking dish (I used a 9x9). Cut the polenta into 1/2 in rounds, and arrange in a single layer on the baking dish. 
2. Heat the olive oil in a skillet. Add the onions, and saute until lightly browned, about 7 mins. Add the spinach, a bit of salt and pepper, and saute til wilted, a couple mins. 
3. Spread the onion/spinach mix over the polenta. Pour the jar of sauce over the mixture and sprinkle the mozzarella evenly over the top. 
4. Bake, covered for 20 mins. Increase the heat to 375, uncover and cook for 15 more mins until the cheese begins to bubble. Serve hot. 

Kitchen Notes: While I think this will be good with any sauce, I think the spicy sauce gives it a little extra oomph. Crushed red pepper would also be good in the spinach.

Verdict? I'm decided that I love this as a quick weeknight meal. I'm looking forward to making it again and again. A fun alternative to spaghetti or eggplant parm.

Garlic-Broccoli Campanelle

Although it's officially two days since I ended vegan week, I am behind with posting. Here, I  post one of my favorite quick go-to recipes from Sundays at Moosewood Restaurant. I've made a few small changes. This one comes from the Italian chapter, and it's original version is called Maccheroni con Broccoli (shells with broccoli). This recipe is so simple, so delicious, I almost hesitated to post it due to its simplicity. Before I forget though, here's what I ate Friday:

• shredded wheat with soy milk
• coconut bar
• quinoa salad**
• veggie-tofu stir fry
• salt-and-vinegar chips
• drinks: coffee, seltzer, water, coke, soju

 Garlic-Broccoli Campanelle

• 1lb short pasta, uncooked (campanelle, shells, bowties all work well)
• 1 large bunch broccoli, chopped into 1 inch pieces
• 6 large garlic cloves, miced (use GARLIC not garlic)
• 1/2 C olive oil 
• Lots of black pepper
• salt to taste 
• crushed red pepper to taste
• extra olive oil, as needed

1. Begin boiling water for the pasta. In a large wok or fry pan, heat 1/4 C oil on med-low heat.  Add the garlic, and begin sauteeing, about 3 mins.
2. When the garlic is golden, add the broccoli and stir until well coated. Increase heat to medium, and stir frequently.
3. When the pasta is added to the boiling water, begin, slowly, adding ladle-fuls of pasta water to the broccoli, Cover for a couple minutes to allow the broccoli to cook. 
4. Check the broccoli and pasta for doneness frequently. When pasta is just shy of al dente, and broccoli is almost done, drain the pasta and add to the broccoli. Reduce heat to low.
5. Add the salt, pepper, red pepper, and remainder of the olive oil to the pasta. Stir til everything is well coated. Adjust seasonings as needed.

Kitchen Notes: Sometimes I add sliced cherry tomatoes for variation.

Verdict? As mentioned above, this is a go-to recipe for me. It's nothing fancy, but it's relatively healthy comfort food, and quick. Yum.

  

Pepita-Cranberry Snack Mix

Reporting in from day 1 of vegan week. For a quick primer on vegan week, see previous blog entry Sunday I ate/drank the following:

• tempeh sausage with grapes
• coffee, tea, seltzer, water, coke, pumpkin beer
• paneer-rice casserole*
• vegan chocolate cake** with soy milk to drink
• pepita-cranberry mix
• chili-lime pistachios**
• fried green tomatoes** with creamy tomatillo sauce**
• And I sampled the following whilst cooking: tomatillo sauce, onion-pepper relish

*exempt item (leftovers) due to the fact that it will have spoiled by the time vegan week is over
**blog item to follow

For vegan week, I am relying heavily on my trusted friends, Moosewood New Classics, Sundays at Moosewood Restaurant and Moosewood Restaurant Cooking for Health. This particular recipe comes from Moosewood Restaurant Cooking for Health with a few adaptations from me.

Pepita-Cranberry Snack Mix (makes about 2 C)

• 1 1/2 C raw pepitas
• 1 Tbsp soy sauce
• 1 tsp canola oil
• 1/2 tsp dried thyme
• 1/4 tsp chili powder
• 3/4 C dried cranberries

1. Preheat the oven to 375 degrees. Place pepitas on a baking sheet in a single layer. Toast for about 7 min, or until they begin to darken. 
2. While the pepitas are toasting, whisk together the soy sauce, oil, thyme, and chili powder.
3. Remove the seeds from the oven, leaving the oven on. While on the baking sheet, drizzle the soy sauce mixture over the seeds and stir until coated. 
4. Place back in the oven and cook for 2-3 mins, watching constantly. Don't let these guys burn!
5. Remove from the oven and allow to cool. Once cool, add the cranberries and mix.

Kitchen Notes: I was concerned that the amount of soy sauce in this recipe would be overwhelming, but it's not--it's fairly subtle. The original recipe called for chopping the cranberries, and I see the appeal, but I just didn't have the motivation to chop 'em up. This recipe offers a lot of flexibility, so have fun with the seasoning.

Verdict? Addictive. Flavors subtle, but toasty, adequately seasoned, and yummy. Because I think there's a lot of opportunity for variation here, I doubt I'll make it exactly the same when I make it again. I'd look forward to any variations you recommend!

Chinese Broccoli & King Mushrooms in Oysterless Sauce

Last winter a friend and I went to a cooking class by Tien Douglas through Urbana Adult Education. In the class, Tien introduced me to several vegetarian products sold at Far East Grocery, including a vegetarian version of oyster sauce, from Oriental Mascot foods. This website sells it if you're inclined to buy. The class also introduced me to the king mushroom that when sliced thin, has a texture similar to abalone.

Chinese Broccoli & King Mushroom in Oysterless Sauce (serves about 4)

• 2 king mushrooms, sliced thin, caps removed
• 1 bunch Chinese broccoli, chopped, stems and leaves separated
•  Cooking oil
•  1/2 C oysterless sauce
• splash of sesame oil
•  3 cloves garlic, minced

1. Heat the oil in the wok over medium high heat. Add the mushrooms, stirring frequently. Cook until the mushrooms are slightly browned.
2. Add the Chinese broccoli stems, oysterless sauce, and splash sesame oil. Cook for a few minutes, add a bit of water to soften the stems if needed.
3. When stems are nearly cooked through, add the leaves of the Chinese broccoli and the garlic. Stir frequently, adding more sauce if necessary.
4. Serve over rice or noodles if desired.

                                                       King Mushroom, Whole

                                                           King Mushroom, Sliced

  Veggie Oyster Sauce...What would a veggie oyster pearl be like? A lentil? Some other legume?

Kitchen Notes: Thin sliced king mushrooms cook quickly and they don't reduce as quickly as shiitakes, portabella, or other common mushrooms. Add the garlic earlier if desired--I like mine fairly raw tasting in this dish.

Verdict? A very tasty quick, easy meal. The veggie oyster sauce has a nice smoky aroma and flavor with a lot of earthiness to it. The king mushrooms have a satisfying texture and the Chinese broccoli a lot of pleasant, mustardy/bitter flavor. I made the mistake of serving over quinoa the first time, since I already had some made, and it was too bitter with the bitter broccoli. Plain rice would be great, and served over noodles was yummy. Enjoy!

                                                                Over noodles