Dougherty Family Recipe Box

Category: Vegetables

  • Mushroom Gravy

    Ingredients

    • 1/4 cup olive oil
    • 1 shallot, finely chopped
    • 2 garlic cloves, minced
    • 1 pound cremini mushrooms, diced
    • 1/2 tablespoon concentrated tomato paste
    • 1 1/2 tablespoons fresh thyme leaves, finely chopped
    • 1 1/2 tablespoons fresh rosemary, finely chopped
    • 1/4 cup all-purpose flour
    • 3 cups vegetable broth, heated
    • salt and pepper, to taste

    Method

    1. Warm the oil in a medium pot over medium heat.
    2. Add the shallot and garlic, cook until soft and fragrant (about 4-5 minutes).
    3. Add the mushrooms and cook until soft.
    4. Stir in tomato paste, thyme, rosemary, and flour.
    5. Stir in vegetable broth and simmer until thickened.
    6. Add salt and pepper to taste.

    Source

  • Calgary-style Crispy Ginger Tofu

    Ingredients

    Fried Tofu

    • 1 package extra-firm tofu
    • 2-3 cups canola oil for deep frying
    • 1 egg
    • 1 cup water
    • 1 1/4 cup cornstarch
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon pepper

    Vegetables

    • 1 carrot, finely julienned
    • 1 red bell pepper, finely julienned
    • 1 green bell pepper, finely julienned
    • 6 cloves garlic
    • chunk of ginger (size of two thumbs), finely julienned

    Sauce

    • 1/2 cup soy sauce
    • 2 tablespoons white vinegar
    • 1 tablespoon rice vinegar
    • 1/2 cup water
    • 1/4 cup white sugar
    • 1/2 tablespoon crushed chillies

    Method

    1. Slice the tofu into long, thin strips.
    2. Combine egg, water, cornstarch, flour, and pepper into a batter.
    3. Dip tofu in batter.
    4. Deep fry the tofu a few strips at a time until crispy and browned, set aside.
    5. Mix together sauce ingredients.
    6. Stir fry the vegetables until crispy.
    7. Add sauce to vegetables, bring to boil for 1 to 2 minutes.
    8. Remove from heat and stir in fried tofu.
    9. Serve hot over rice.

    Source

  • Broccoli and Black Bean Enchiladas

    Ingredients

    • 2 cups enchilada sauce
    • 2 tablespoons olive oil
    • 1 small red onion, chopped
    • 1 red bell pepper, chopped
    • 1 bunch of broccoli, chopped
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • 5 cups fresh spinach
    • 1 can (15 ounces) black beans, drained and rinsed
    • 1 cup shredded cheese
    • 1/2 teaspoon salt
    • 8 8″ tortillas
    • cilantro, chopped

    Method

    Filling

    1. Preheat oven to 400°F.
    2. Lightly grease a 9×13 baking pan with olive oil.
    3. Warm oil in a large skillet over medium heat.
    4. Add onion and cook until tender.
    5. Add broccoli and bell pepper, reduce heat to medium-low.
    6. Cook until broccoli is bright green.
    7. Stir in cumin and cinnamon.
    8. Stir in spinach a handful at a time, stirring until reduced in size.
    9. Remove from heat and transfer to mixing bowl.
    10. Stir in beans, 1/4 cup cheese, salt, and a drizzle of enchilada sauce.

    Enchiladas

    1. Pour 1/4 cup enchilada sauce in the bottom of the 9×13 baking pan, tilt pan to evenly coat.
    2. Spread 1/2 cup filling down centre of a tortilla.
    3. Snugly wrap left side over the middle, then right side over to make a wrap.
    4. Place seam side down against the edge of the pan.
    5. Repeat with remaining toritllas and filling.
    6. Drizzle remaining enchilada sauce and cheese evenly over the top of the enchiladas.
    7. Bake uncovered until cheese is golden (20-25 minutes).
    8. Remove from oven and let cool 10 minutes before serving.

    Source

  • Butternut Squash and Black Bean Enchiladas

     Ingredients

    • cooking oil
    • 3 tablespoons olive oil
    • 3 cups butternut squash, peeled and diced
    • 2 poblano peppers, seeded and finely diced
    • 1 medium onion, finely diced
    • 1 (14 ounce) can black beans, rinsed
    • 4 tablespoons cilantro, chopped
    • 1 tablespoon chilli powder
    • 8 tortillas
    • 10 ounces enchilada sauce
    • 1/2 cup shredded cheese

    Method

    1. Preheat oven to 425°F.
    2. Lightly coat a 7 x 11 baking dish with cooking oil.
    3. Heat 2 tablespoons olive oil in a large skillet over medium heat.
    4. Add squash to the skillet and cook covered, stirring occasionally, until tender and lightly browned (about 8-10 minutes).
    5. Remove lid, add peppers and onion to the squash, and cook uncovered until tender (about 5 minutes).
    6. Remove from heat.
    7. Stir in beans, cilantro, and chilli powder. 
    8. Let sit for about 5 minutes.
    9. Coat the bottom of the baking dish with about 1/3 of the enchilada sauce.
    10. Spoon 1/2 cup of the vegetables into each tortilla and roll.
    11. Place filled tortillas in the baking dish, seam side down.
    12. Top tortillas with remaining enchilada sauce and shredded cheese.
    13. Cover with foil.
    14. Bake in oven until bubbly (about 15 minutes).
    15. Remove foil and bake another 5 minutes.
    16. Remove from oven and serve.

    Source

  • Hot and Sour Soup

     Ingredients

    • 8 cups vegetable broth
    • 1/2 pound shiitake mushrooms, thinly-sliced, stems discarded
    • 1/4 cup rice vinegar
    • 1/4 cup soy sauce
    • 2 teaspoons minced ginger
    • 1 teaspoon chilli garlic sauce
    • 1/4 cup cornstarch
    • 2 large eggs, whisked
    • 8 ounces firm tofu, cut into 1/2-inch cubes
    • 4 green onions, thinly sliced
    • 1 teaspoon sesame oil
    • salt and pepper to taste

    Method

    1. Set aside 1/4 cup vegetable broth.
    2. In a large stock pot, stir together remaining broth, mushrooms, vinegar, soy sauce, ginger, and garlic chilli sauce. 
    3. Heat over medium-high heat until simmering.
    4. In a separate bowl, whisk together 1/4 cup broth and cornstarch until smooth.
    5. Stir slurry into simmering broth and stir until soup is thickened (about 1 minute).
    6. While stirring, drizzle in eggs in a thin stream to make egg ribbons.
    7. Stir in tofu, green onions, sesame oil, salt, and pepper.
    8. Serve immediately.

    Source