Moosewood Restaurant Cooks At Home Fast

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There wasn’t a Thanksgiving in my home, when I a was a girl, that didn’t include lima beans. For that matter, lima beans were a side dish at practically each Sunday-with-the-kinfolks meal. Only, we normally called them butter beans.

Lima beans are usual in the southern percentage of the United States, perchance less so in other regions, but good anyplace and any time, in my biased opinion. The trick is to cook them right.

Oddly enough, cooking lima beans the right way does not mean cooking them the way I do not forget most of my southern kin did it, and even the way the restaurants we frequented did. They all seemed to think you had to cook them into mush, as well as oversalt them. If that’s how you are used to eating lima beans, and you take pleasure in them that way, then don’t let me stop you. But be conscious that the recipes I give underneath are calibrated to give rise to limas that are when it comes to halfway amongst “hard” and “mush” on the cooked beans scale.

One fact I not long ago learned is that lima beans are more southern than even I had suspected: They were being grown and eaten in South America thousands of years ago.

Fresh lima beans are the best, altho they require more work to prepare, including shelling them. You’re most likely to find fresh limas at a farmer’s market, exceptionally in the South.

Alternately, feel free to use the dried or frozen ones that your supermarket carries. You may in all likelihood find both huge and little (“baby”) sizes; my preference is for the little ones as they seem to be more immune to turning mushy as you cook them, but either will work fine.

If you commence with dried lima beans, you ought to soak them for at least five hours and preferably for the length of one night before cooking. Keep in mind that dried limas will outstanding from soaking and cooking, at least doubling in volume. So, a cupful of dried limas will cook up to 2 cups or a little more.

Lima Beans, Southern Style

If you go to a down-home style restaurant or cafeteria in the South and order lima beans, the odds are 10 to 1 that this is how they’ll come out to the table. We’re talking authenticity here!

Ingredients

1 lb. lima beans, huge or little (dried limas ordinarily come in 1-lb. packages)

1 chopped onion

1 or 2 ham hocks

1 huge clove of garlic

1 teaspoon salt

1 teaspoon coarsely ground black pepper

1 tablespoon cooking oil

Directions

1. Soak lima beans during one night (if using dried beans)

2. Rinse beans in a colander underneath cold running water.

3. Dump beans into a huge pot, cover with water, and fetch to a boil. Boil for 5 minutes.

4. Remove beans from heat, cover and let stand until somewhat well cooled–at least 30 to 45 minutes. Then, drain the beans and set them aside.

5. In the pot, saute ham hocks, onion and garlic in cooking oil until the onion turns clear. Put in the beans and cover it all with water. Add salt and black pepper.

6. Bring pot to a boil. Cover the pot, reduce the heat and simmer for 1 to 2 hours, stirring occasionally. Add water as necessary to keep the beans covered.

7. After a half-hour of simmering, get started checking on beans to see how well cooked they are. You might want to stop the cooking early, depending on how tender they are–and whether or not you like your lima beans mushy!

Succotash

This is the other main way to receive pleasure from lima beans, at least where I grew up. Succotash fundamentally just means lima beans and corn. The onions and tomatoes give it extra interest.

Ingredients

3 cups lima beans

3/4 cup onions, diced

2 tablespoons butter or margarine

3 cups kernel corn, already cooked (according to package directions)

2 cups peeled and diced tomatoes

1 teaspoon salt

1 teaspoon black pepper

Directions

1. Put lima beans in huge pan or pot. Cover with water and boil 4 to 6 minutes, or until beans are tender. Drain.

2. Melt butter or margarine in a little skillet over medium heat, then pour into the pot you will be cooking the beans in.

3. Add beans, onion, corn and tomatoes to the pot. Saute for 4 to 7 minutes, stirring frequently.

4. Remove from heat, mix in the salt and pepper, and serve.

ReviewThe Moosewood Collective has had huge vegetarian cookbook success with other collections. The main intention of this addition to their list is to offer much-needed help to those who need recipes for speedy preparation. Most take less than 30 minutes preparation. Recipes include stir-fries, salads, sandwiches, bean dips, soups, scones, pancakes and desserts. Almost all are vegan, with dairy productions offered only as optional extras, though there is a distinguished section on fish and eggs. Winner of the 1995 James Beard Award for vegetarian cookbooks.

From Publishers WeeklyMoosewood, the vegetarian culinary collective (“Eighteen heads are better than one for a good deal of tasks”) responsible for the restaurant of the same name in Ithaca, N.Y., offers an magnificent third title to follow the ordinary Sundays at Moosewood Restaurant and New Recipes from Moosewood Restaurant . This one, unsurprisingly, concentrates on simple, healthful, effortlessly prepared foods, even though they are somewhat lighter in special importance and significance than were suggestions from the past; most dishes may be readied in half an hour or so, and organically grown ingredients are urged. Flavor is emphatically present, and so is an international bent. An Asian frittata, for instance, incorporates vegetables and adds a sauce including soy, rice wine, sesame oil and other Eastern staples, while baked peaches with Marsala is a dessert with an Italian tint. Broiled tofu may lead a great deal of diners to gag. However, the majority of the recipes will please non-purists, as well as the hard-core. An specially strong stew chapter offers entries with African, Caribbean, Hungarian, Greek, East Indian, Spanish, Italian and South American origins; chapters on pastas, salads and grains are likewise broad. Each recipe features menu suggestions and data on nutritional components. Author tour.
Copyright 1994 Reed Business Information, Inc.

ReviewThis book proves that you may make a meal quickly without abandoning the idea of cooking mainly with whole foods. — Vegetarian Times, Faith Schantz

Most helpful client reviews

134 of 135 humans found the following review helpful.
Quick, Easy, and Satisfying!
By M. Allen Greenbaum
One of the best of the vegetarian cookbooks, this has delicious recipes (e.g., “Pasta with Greens and Ricotta”), and clear directions for comparatively easy vegetarian fare. There’s an special and significant stress on the “fast and easy,” and each recipe has an approximated preparation time, oftentimes under half an hour. Sometimes these estimates infer a cook with Olympian speed and efficiency, but with experience, preparation time is reduced. For example, “Field Peas with Kale and Sweet Potatoes” requires boiling potatoes, and sauteing onions, kale, and peas. Total time is a reasonable 25 minutes. A nutritional analysis follows each recipe. Field Peas above has 142 calories, 6.9 G protein, 2.3G fat, 24.5 Carbohydrates, 19mg sodium, and 0 mg cholesterol.

There’s no queer low-fat special importance and significance here: Boiled Polenta with Mushrooms and Cheese” has 15.6 g of fat per 8 oz. Serving, Moosewood Fudge Brownie have 9.3 grams per two-inch brownie, but there are various recipes with under 3 grams of fat per serving.

It’s a very comprehensive book, with recipes for soups, quick breads, salads, sauces, main dish salads, grains, beans, pastas, fish, desserts, stews, stir-fries, pizza, and more. The book includes a guide to ingredients, and chapters on techniques, herbs, menu planning, and a list of recipes for kids, parties, vegans, and buffets. Finally, there is a chapter called “Quantities,” so that you’ll know with utter serenity that it takes 2 ½ cups of florets to get one pound of cauliflower.

For an special importance and significance on low-fat vegetarian cooking, take a look at the Moosewood Low-Fat Cookbook. Otherwise, this is an magnificent cookbook for beginner or expert, and ranks with “Vegetarian Cooking for Everyone” as one of the best vegetarian cookbooks available.

79 of 79 humans found the following review helpful.
A Classic!
By H. King
I have had this book since it was basi published and my weathered, stained, dog-eared copy may attest to the practical and delicious recipes it contains. A outstanding assortment of foods–my favorites are the Red, Gold, Black, and Green Chili, Pasta Tutto Giardino (“the whole garden” pasta with a light cream sauce), Tomatican (a vegetarian adaptation of a Chilean stew with tomatoes, corn, lima beans), and Vegetable Stifado (a Meditarranean-style stew with eggplant, okra, and peppers), and Fish with Tomato-Orange Salsa. All get rave reviews when I cook them for company. Most are not only vegetarian but likewise lowfat. There are still dishes I haven’t tried because I like the ones I have tried too much! My parents have this cookbook and love it, and they aren’t even vegetarian. You can’t go wrong with any Moosewood cookbook, but this is by far my favorite. Easy to follow, simple and delicious!

108 of 114 people found the following review helpful.
Good for those quick dinners
By Debbie Lee Wesselmann
I own most of the Moosewood cookbooks, but I don’t use this one almost as many times as I do the earlier books, for the most part because the recipes in this one are more limited. Still, there are some great quick vegetarian dishes here that could speedily become favorites. Families particularly will be grateful for the quick pizza recipes that grant you to choose your “crust”: pre-baked shell, French bread, or pita. The Herbed Chevre and Tomato Pizza and the Mushroom and Smoked-Cheese Pizza are both great, altho you genuinely don’t need a recipe for either. The same is true for the vegetarian antipasto salad – any individual may figure out how to make a salad out of olives, artichoke hearts, beans, roasted red peppers, and cheese. However, now and then when I want a quick dinner, I can’t think on my own. This is when this cookbook comes through.

Some of the more strange recipes are Curried Fried Rice, Asian Cabbage Slaw, Pasta with Spicy Cauliflower, Sweet Potato Quesadillas, and Fragrant Rice Noodles with Vegetables. Warning: a heap of of these recipes comprise fish. Since Moosewood has such an established reputation for vegetarian cuisine, I don’t perceive why something like Chesapeake Catfish had to be included. As with all of the Moosewood cookbooks, the desserts are capable but unexceptional.

In the back, the writers divide their recipes into lists: non-dairy and vegan dishes; recipes that will concede you to spend more time with your guests; “kid pleasers”; dishes suitable for buffets; and 30 minute meals. This is in all probability the most thoughtful aspect of the book, and I be grateful for the effort. You’ll likewise find a reasonably comprehensive “Guide to Ingredients” which not only describes a heap of of the more strange items but also where you are likely to find them.

For close to 400 pages of recipes, this cookbook does not seem to have a lot in it. Still, it’s worth getting for those recipes that ARE there. Don’t make this your only Moosewood cookbook, but surely include it as portion of your collection.

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