Mary Sheehan Coming Home To Cook

You can create this easy, flavorful entree  in less than an hour. Always use the freshest curry and lemons. It’s full of the super spices that I often use in vegetarian cooking and it’s a complete protein. Enjoy!

Curried Lentils – gluten and dairy free

Cook 1 cup of brown lentils in vegetable stock seasoned with sea salt until soft. While they are cooking, saute in olive oil the following, diced: 1 leek, whites only (save greens for stock) ,1 stalk celery, 2 medium carrots, 6 small button mushrooms. Chop 1/4 cup coriander (cilantro) and add to vegetables as they are cooking. Add 1 tbl. curry powder, 1 tsp. cumin, sea salt and pepper to taste and 1 Tbl. dry red wine. Cook, stirring until all is well blended and the aroma of the spices fill the room. Add to drained lentils and warm on low heat until serving. If you think the lentils are dry, add a little vegetable stock. Mold into a 1 cup round.

Lemon Rice – gluten and dairy free

Boil 3 cups of salted water. Add 1/2 tsp. turmeric, 2 Tbl. chopped parsley and  1 1/2 cups jasmine rice. When the rice is alm0st absorbed add 1 whole squeezed lemon and white pepper to taste.  In a seperate pan boil 1/2 cup petite green peas. Drain and add to cooked rice.  Mold into a 1 cup round and garnish both with chopped coriander.

What to do with all those pesky bread ends?  Over those past few months I froze the ends  that were leftover from the morning  ritual of cinnamon raisin toast. I came up with this recipe that I know you will love. It is surprisingly moist and yummy and with a kick of coffee and chocolate, it can’t be beat!   And,  top  it off with this delicious warm caramel sauce.   Calories galore and my apologies to my gluten and dairy free readers. I will experiment with a comparable recipe for you soon.

Bread Pudding

Heat oven to 350 (180) degrees. Cut 16 pieces of cinnamon raisin bread into small squares. Place in a 8″ square baking pan.                                                    Warm 2 cup milk. Dissolve 2 Tbl. instant coffe into milk.  Beat 6 eggs and add to milk . Beat in 3/4 cup white sugar, 1 tsp. vanilla extract and 1/2 tsp. cinnamon. Pour liquid over the bread, covering it. Chop 4 oz. of  unsweetened chocolate and press into bread. Place the pan into a larger pan 1/2 filled with water.  This is called a hot water bath and is often used for baked puddings and cobblers.  Bake for 1 hour or until top is browned and liquid is absorbed.

Caramel Sauce

Heat 3 Tbl. butter in a heavy pot. Pour in 12 oz. of evaporated milk, 1/4 cup dark brown sugar, 1 tsp. vanilla extract.  Cook on low heat.  In a separate bowl, spoon out a little of the milk mixture  and whisk in 2 Tbl. cornstarch until it is completely dissolved. Pour milkback into pot and lower heat.  Cook until it starts to thicken and remove from heat. Pour warm over pudding. Enjoy, you can go back to the diet tomorrow :))

Although somewhat labor intensive this savory entree is well worth your time. Packed with essential nutrients and protein from a variety of good grains, nuts and vegetables, they are just delicious. And, they are vegan and gluten free! Serve with a smooth, warm cranberry glaze and sit back and wait for the compliments. This is truly a special vegetarian dish.

Croquettes

In a big bowl mix together the following cooked grains:   1 1/2 cups cooked millet, 1 cup  red quinoa, 1 cup quinoa, 2 cups jasmine rice. Toast in a 350 (180) oven 1 cup of hazelnuts. When browned, chop in processor. Add to grains. Heat 2 Tbl. olive oil and saute 1/2 cup finely diced onion, 1/2 cup diced celery, 1 cup chopped mushrooms and 1 cup diced carrots  until browned and add to grains.  Chop 1/4 cup coriander (cilantro). Add sea salt and pepper,  1/2 cup currants and 3Tbl. tamari to grains.  In a processor, blend 2 cups of white beans to form a paste. This is used to hold the mxture together, replacing the eggs. Form into oval shaped croquettes. Heat 2 Tbl. olive oil and brown croquettes on each side. Then put on a baking sheet and cook in oven 20 minutes.

Cranberry Glaze

Heat 1 Tbl. olive oil and saute 1/4 cup chopped shallots. Boil1 cup of fresh cranberries in 1 cup water until  soft. Strain cranberries through a fine mesh sieve. Add enough water to make 11/2 cups.    Transfer to a small skillet, add 3 Tbl. honey and 1 tsp. chopped rosemary, sea salt and ground black pepper.  Take out a little juice and add 2 Tbl. arrowroot and whisk until smooth. Return to skillet and cook until it thickens.  Enjoy!

Cooks are always keeping their eyes open for new recipes.  One of the many reasons I love living in Co.Clare, on the west coast of Ireland is that there are so many people there, who make their living by doing interesting things.  Photographers from Holland, Traditional musicians from Ireland and abroad, potters and artists from England, artists from Germany are among the cherished few.  I often share recipes with my friend from Israel who is an amazing Pastry Chef.  I tweeked it a little by adding olives and a gluten free flour. Make it your own and serve topped with a dollop of sour cream or yogurt, accompanied with soup and salad or as a side dish with your favorite entree from my cookery book Coming Home To Cook.

Courgette Feta Mint Cakes – gluten free

Shred 2 cups of courgettes (zucchini). Drain well by squeezing the water out through a fine mesh collander. When dry, put in bowl and add 2 beaten egg yolks, 1/2 cup crumbled feta cheese, 1/4 cup chopped scallions, 1/2 tsp. baking powder, 11/2 tsp. chopped fresh mint, 1/4 cup chopped kalamata olives, 1/2 cup garbanzo bean flour and sea salt and pepper to taste.  Beat the egg whites until foamy and slowly fold into the batter.  In a skillet, heat enough olive oil to just cover the bottom of the pan. Form the batter into 2″ cakes and fry on both sides until crispy and brown. Enjoy!