Browse Category by Dawn Butler
Dawn Butler, Vegetables

Sautéed Pepper Turnovers

4 large bell peppers (red, yellow, or orange)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon tomato paste diluted with 1/4 cup water
1 tablespoon balsamic vinegar
1-1/2 tablespoons chopped marjoram or 2 tablespoons sliced basil leaves
shredded mozzarella cheese (optional, amount not specified)
grated parmesan cheese (optional, amount not specified)
1 prepared pizza dough, uncooked
1 egg, beaten
poppy seeds or sesame seeds (optional)
1 jar marina sauce

Roll out dough to about 1/8-inch thick. Using a biscuit cutter, cut the dough into 3-inch circles.

Cut the peppers into narrow strips about 1-inch long. Heat the oil in a skillet and sauté the peppers and garlic over medium-high heat until the peppers are singed on the edges, about 10 minutes.

Add the diluted tomato paste, lower the heat to medium, and continue cooking until the peppers are soft, about 10 minutes more.

Add the vinegar, and raise the heat to high. Cook, stirring frequently, until the peppers are glazed.

Stir in the marjoram or basil and cook another minute.

Remove from heat. Stir in the mozzarella and parmesan cheeses, if desired.

Spoon 1-1/2 to 2 tablespoons of peppers onto the lower half of each pastry circle (keeping away from the edges). Using a pastry brush, paint the edges with a little beaten egg, then fold the top half down over the lower half to form a crescent. Using your fingers or the tines of a fork, press down on the edges to seal.

Brush the turnovers with the remainder of the beaten egg and, if desired, dust the tops with poppy or sesame seeds.

Bake at 375 degrees F for 25 minutes or until golden and glossy.

Heat marina sauce and serve on the side with the turnovers.

Dawn Butler, Eggs, Pasta, Beans, Tofu

Tomato and Goat Cheese Quiche

1 pound plum tomatoes (about 6), cored and sliced
4 ounces fresh goat cheese, crumbled
3/4 cup half & half or heavy cream
1/2 cup milk
3 large eggs
1/4 teaspoon dried thyme
1 prepared pie crust (unbaked)

Preheat oven to 400 degrees F.
Arrange the tomato slices to cover the bottom of the pie crust.
In a medium bowl, whisk the eggs. Stir in the cheese, cream, milk, eggs and thyme.
Pour the cheese mixture over the tomatoes.
Bake about 45 minutes or until the top is golden brown.
Let rest a few minutes before serving.

Dawn Butler, Eggs, Pasta, Beans, Tofu

Spicy-Sweet Tofu with Couscous

1-1/4 cups couscous
1-1/4 cups water
1-1/2 teaspoons kosher salt, divided
3/4 cup golden raisins
1/2 cup roasted almonds, chopped
1/3 cup torn mint leaves, plus more for serving
5 tablespoons olive oil, divided
1/4 tsp. freshly ground black pepper
1/3 cup harissa (chili pepper paste. Dawn got hers from Trader Joes.)
1 tablespoon fresh lemon juice, plus wedges for serving
2 teaspoons honey
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon water
1 (15.5 ounce) package extra-firm tofu, drained and cut into 1-inch cubes

Bring water to a boil in a saucepan. Stir in couscous and 1 teaspoon salt. Cover and remove from heat. Let stand until liquid is absorbed, 3 to 4 minutes.

Stir in currants, almonds, mint, 2 tablespoons oil, and pepper. Set aside.

Whisk harissa, 1 tablespoon oil, lemon juice, honey, cumin, coriander, 1 tablespoon water, and remaining 1/2 teaspoon salt in a small bowl.

Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Add 1/4 cup harissa mixture and stir until coated, about 1 minute.

Serve with couscous, remaining harissa mixture, mint, and lemon wedges.

Dawn Butler, Eggs, Pasta, Beans, Tofu

Szechuan Tofu Stir Fry

1/2 cup water
1/4 cup peanut butter
1/4 cup Tamari sauce
2 tablespoons rice vinegar
2 teaspoons light brown sugar
1 teaspoon ketchup
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 tablespoons peanut oil
8 ounces extra firm tofu, drained, pressed, and cut into 1/2 inch strips
2 cups broccoli florets, blanched
1 red bell pepper, cut into thin strips
2 cups thinly sliced napa cabbage (optional)
1 cup thinly sliced fresh shiitake mushrooms (optional)

  1. In a bowl, a food processor, or a blender, combine the water, peanut butter, Tamari, vinegar, sugar, ketchup, garlic, ginger, and red-pepper flakes, and blend well.
  2. Pour the mixture into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add the cornstarch mixture and cook, stirring, until the sauce thickens. Remove from the heat and set aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until golden brown, about 3 minutes. Remove with a slotted spoon and set aside.
  4. Add the broccoli and bell pepper, and stir-fry for 3 minutes.
  5. Add the cabbage and mushrooms and stir-fry 3 minutes longer, or until the vegetables soften.
  6. Return the tofu to the skillet. Add the sauce and stir-fry to coat the vegetables.
Dawn Butler, Eggs, Pasta, Beans, Tofu

General Tso’s Tofu

Tofu
1 (16-ounce) package extra-firm tofu, pressed and cubed
2 tablespoons Tamari sauce
1/4 cup cornstarch
2 tablespoons vegetable oil, plus more as needed
2 large strips of orange zest, removed with a vegetable peeler
2 garlic cloves, minced
2 teaspoons minced fresh ginger

Sauce
1/4 cup maple syrup
2 tablespoons Tamari sauce
1 tablespoon Sriracha
juice of 1 orange
1 tablespoon cornstarch

Optional
steamed broccoli
cooked rice
sesame seeds

Directions for Sauce
In a small bowl, whisk together the maple syrup, Tamari, Sriracha, orange juice, and cornstarch until the cornstarch has dissolved. Set aside.

Directions for Tofu

  1. In a large zip-top bag, combine the tofu, Tamari, and cornstarch. Toss to coat — the cornstarch will become goopy.
  2. In a large nonstick skillet, heat the oil over medium-high heat. Add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over. Add more oil between batches as needed.
  3. Return all the tofu to the skillet and add the orange zest, garlic, and ginger. Cook for about 3 minutes.

Add the sauce to the skillet with the tofu and reduce the heat to low. Cook for 5 minutes more, until the sauce thickens.

If desired, add steamed broccoli, garnish with sesame seeds, and serve over rice.

Dawn Butler, Vegetables

Eggplant & Cheese Casserole

2 eggplants (about 2-1/2 pounds total)
1 cup (5 ounces) crumbled feta cheese
1/2 cup shredded Cheddar cheese
3 large eggs, lightly beaten
3/4 cup Panko bread crumbs
1 tablespoon olive oil
1/2 cup grated Parmesan cheese

  1. Preheat the oven to 400°F.
  2. Cut several slits in the eggplants and place on a baking sheet. Bake until very tender, about 50 minutes. Let cool.
  3. Peel the eggplant, being careful to remove and discard all skin.
  4. Place in a colander and let drain for about 30 minutes.
  5. Coarsely chop the drained eggplant.
  6. Preheat the oven to 350°F.
  7. Grease an 8-inch square baking dish.
  8. In a large bowl, combine the feta cheese, Cheddar cheese, eggs and bread crumbs. Stir in the eggplant.
  9. Pour into the prepared dish and drizzle with olive oil.
  10. Bake for 20 minutes.
  11. Sprinkle with Parmesan cheese and bake until golden brown, about 25 minutes.
Dawn Butler, Salads

Apple, Spinach & Endive Salad with Pomegranate Dressing

4 apples such as Granny Smith, Gala or Fuji, cored and chopped
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1-1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat.

Pomegranate Dressing
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey
2/3 cup extra-virgin olive oil

Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Dawn Butler, Vegetables

Spicy Sweet Potato Empanadas

1 pound sweet potatoes, scrubbed (2 potatoes)
olive oil
1/4 cup sour cream
1-1/2 tablespoons unsalted butter, diced
1-1/2 tablespoons pure Grade A maple syrup
1/2 teaspoon chipotle chile powder
1/2 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
Kosher salt and freshly ground black pepper
2 sheets (1 box) frozen puff pastry, such as Pepperidge Farm, defrosted in the refrigerator
1 egg beaten with 1 tablespoon of water, for egg wash
Flaked sea salt, such as Maldon

Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.

Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.

Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1-1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.

Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.

Remove from refrigerator. Brush empanadas with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

Dawn Butler, Eggs, Pasta, Beans, Tofu

BBQ Tofu

1 (16 ounce) package extra firm tofu
3 tablespoons olive oil
1 egg white
1 tablespoon barbeque sauce (Sweet Baby Ray’s Barbecue Sauce)
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
1 cup barbeque sauce

  1. For a meatier texture, press tofu. (If you prefer a more tender texture, this step can be omitted – start at step 2 instead.) Place block of tofu in a colander over bowl, and place a heavy weight on the tofu (a can of tomatoes, for example). Allow tofu to drain (refrigerated) for at least 30 minutes or longer. Discard liquid and pat with towels to dry tofu.
  2. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine flour, salt, and pepper in a separate bowl. Dip tofu slices into egg mixture, then into flour mixture, shaking off excess flour. Fry in hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
  3. Preheat broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
  4. Position oven rack about 6 inches from heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn. Serve warm with the remaining barbeque sauce for dipping.
Dawn Butler, Eggs, Pasta, Beans, Tofu, Vegetables

Savory Spinach Bread Pudding

2 tablespoons olive oil
6 ounces fresh mushrooms, thinly sliced (about 3 cups)
1 10-ounce box frozen shopped spinach, thawed and squeezed dry
1/8 teaspoon Sriracha sauce
1/2 of a 12-inch loaf of Italian bread, cut into 1/2 inch slices (about 9 slices)
1 16-ounce can diced tomatoes, drained
4 ounces cheese, shredded, about 1-1/2 cups (combination of cheddar, gouda and/or parmesan)
6 eggs
3 cups milk
1/2 teaspoon salt

Lightly grease a 13 by 9 inch baking pan.

To a large skillet, add the olive oil and mushrooms. Cook for about 5 minutes. Stir in spinach and Sriracha sauce.

Arrange bread slices in the bottom of the baking dish. Spoon the spinach mixture over the bread.

Whisk together the eggs, milk, and salt. Pour over casserole. Set aside to allow eggs to soak into bread, about 15 minutes.

Preheat oven to 350 degrees F.

Bake casserole until it is set, puffed and golden, and a knife inserted in the center comes out clean, (45 to 60 minutes). Let stand 5 minutes before serving.