Tag Archive | vegetarian

Food For The Week 12/27/16


  1. Black Bean Soup and Cuban Sandwich (Pickles, cream cheese, plantains)

https://wordpress.com/posts/my/adeliciousdistraction.wordpress.com

2. Veggie Stir Fry and spring rolls

3. Caramelized apple sauce (Clinton street bakery) and salad for potluck

4. Brussel sprout, apple, pomegranate salad and Butternut Squash  Lasagna

https://smittenkitchen.com/2016/11/brussels-sprouts-apple-and-pomegranate-salad/

http://abc.go.com/shows/the-chew/recipes/butternut-squash-lasagna-carla-hall

5. Indian Cauliflower Soup (At link and in Vegetarian India)

https://smittenkitchen.com/2016/09/indian-spiced-cauliflower-soup/

 

 

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Vegetarian Black Bean Soup


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Ingredients:

1 lb black beans

1/2 red pepper, chopped

1/2 green pepper, chopped

1/2 yellow onion, chopped

1/2 red onion, chopped

2 cloves garlic, finely chopped

2 tsp ground cumin

2 tsp chili powder

4 cups broth? 2 cups water?

Salt and pepper

Avocado/guacamole, sour cream, and lime optional

Directions:

  1. Rinse beans, cover with water, and bring to boil. Boil for 2 minutes. (shortcut to soaking overnight)
  1. Cover and let sit for 15 minutes. Drain and rinse with cold water
  1. In a large pot over medium high heat, saute onions, peppers, and garlic until slightly softened (2-3 minutes)
  2. Add cumin, chili powder, salt, and pepper and cook for 30 seconds
  3. Add the broth, water, and boiled beans. Cover and bring to a boil
  4. Reduce to a simmer and allow to cook until beans are soft (1.5 hrs?)
  1. Use immersion blender to lightly blend the beans and vegetables, keeping some chunks for texture
  2. Top with whatever you like (avocado, guacamole, lime, tortilla chips, etc)

Pesto and Grilled Veggie Sandwich


Tidbits:

I’m not typically one who enjoys sandwiches for dinner, but this is an exception for me. It looks complicated but was really easy (took about 25 minutes for the whole thing) I got the main idea of this recipe from here. On the side I had some baked sweet potato fries  with pink dipping sauce found here.

Note: For the pesto, you can use store-bought. This pesto recipe was also used here and here.

Ingredients:

Pesto

1/2 cup part skim ricotta (non-fat won’t be very flavorful)

1-2 oz of fresh basil leaves (start with 1, add more if you prefer)

4 cloves of garlic

2 tbsp parmesan cheese

1/2 tsp salt

Fresh ground pepper

Sandwich (yields 3)

3 small  square Ciabatta rolls (approximately 3×3  inches). Other “sturdy” breads might work also, but I haven’t tried them.

2 Tbsp Olive Oil

Dried basil (optional)

1 large or 2 medium zucchinis (or zucchini and squash), sliced (I cut it in half through the diameter so that I have 2 cylinders, and then cut into 1/4 inch slices)

1/2 onion, sliced into 1/2 inch rings

2 plum tomatoes (I prefer these because they are less watery)

1/2 cup freshly grated parmesan cheese (not from the shaker)(could probably substitute shredded mozzarella if that’s what you have, but I like the saltiness of the parmesan)

Salt and pepper

Directions:

  1. Assemble the pesto ingredients in food processor and blend until smooth. Adjust seasoning if needed
  2. Add oil to heated grill pan.
  3. Add zucchini to the grill pan and season with salt, pepper, and a dash of dried basil (you can leave out the basil or replace it with something like oregano or Italian seasoning). After about 1:30-2:00 minutes, flip over (there should be light char marks). Season as before, and cook for about 1:00 – 1:30 minutes or until the zucchini is soft, but not mushy. Set zucchini aside.
  4. Repeat grilling process for onions (they will take a little less time).
  5. While preparing the bottom half of the sandwich, place top half of the buns open side down on the grill pan (heat turned off), just to warm them.
  6. Spread 1 tbsp of pesto on the bottom bun.
  7. Take the bottom bun and layer the zucchini (4-5 slices), tomato (3-4 slices), and onion on each bun.
  8. Top with parmesan cheese. Don’t add the top of the bun yet.
  9. Place the sandwich without the top bun under broiler for 3-4  minutes (keep an eye on it because your food can go from yum! to yikes! In a matter of seconds. Meanwhile, spread 1 tbsp pesto on the top bun.
  10. Remove from oven and place the top of the bun on the sandwich. If I have extra basil left over, I place a whole leaf on top of the sandwich also.

Note: This method your sandwich will be warm. If you prefer it hot, then before broiling, heat the sandwich at 375 for approximately 5 minutes.

Garlic and Herb Olive Oil Dip



Tidbits:

Here is my rendition of the garlic – spice – herb dip that I get at a popular Italian restaurant that I quite enjoy. It’s the main reason I go there, so I decided I needed to figure out how to make it myself. It may not be an exact replica, but it satisfies my craving 🙂

Ingredients: (serves approximately 4)

2 large cloves garlic (3-4 if they are small), minced (passing it through the mincer gets a lot more flavor out of it for this recipe, chopped won’t be the same)

1/2 tsp fresh finely chopped rosemary

1/4 tsp dry basil

1/8 tsp dry oregano

1/8 tsp red pepper flakes

1/8 tsp sea salt  (and maybe an extra pinch)

Fresh ground pepper

1/3 cup good quality extra virgin olive oil

Loaf of delicious bread (I love an herb Focaccia for this!)

Directions:

1. Combine all ingredients except for olive oil on to a small plate.

2. Add olive oil on top and mix with a fork in a pressing and swirling motion (you may want more or less olive oil so it’s best to just eyeball it according to your personal preference)

Browned Butter Garlic Mashed Potatoes


Tidbits:

Scott and I love huge amounts of garlic, so feel free to cut it back if it’s not you’re thing. Another thing I did is that I used my Kitchen-Aid stand mixer. If you prefer to rice your potatoes or use a hand mixer, go for it. If you do have the Kitchen-Aid stand mixer use the timing/method described here (but with your own ingredients) http://www.tastebook.com/recipes/578636-CREAMY-MASHED-POTATOES. It worked great!

Just as a note this makes about 5 “side servings.”Using medium sized Yukon Golds or Red Potatoes, I go with the rule of 1 potato per person (or per serving). You can easily double, triple, etc this recipe to get what you need. A little “adding to taste” may be needed just because it’s hard to get the exact amount of potato every time.

One last note, if you’re making this for a big dinner, its good for a “make-ahead.” These can be reheated (covered with aluminum foil) in the oven the next day.

Ingredients:

5 medium Yukon Gold or Red Potatoes

1/3 cup whole milk (warm this up a bit to keep your potatoes hotter)

1/3 cup sour cream

2 tbsp butter (Add another tbsp if you want a buttery flavor)

5 cloves chopped garlic (or roasted garlic) (Reduce amount to 2 if you don’t like a strong garlic taste)

1.5 tsp salt plus more for boiling potatoes (or to taste)

1/4 tsp pepper (or to taste)

Directions:

1. Washed mashed potatoes well and place in a large empty pot.

2. Add water until potatoes are covered and add a few pinches of salt.

3. Bring to a boil, uncovered, and boil for ~ 20-25 minutes. When you stick a fork in the potato, it should be soft, but offer some slight resistance (as in they shouldn’t be super mushy)

4. Drain the potatoes and place back in pot (removed from cooking surface) to dry them out.

5. In the meantime, melt the butter in a small pan over medium heat. Once melted, allow to sit for approximately 4 minutes (until the butter is a nice golden color).

6. Mash up your potatoes without anything in them until fairly smooth (it’s ok to still have a few chunks at this point)

7. Add the browned butter, and remaining ingredients (sour cream, milk, garlic, salt, pepper).

8. Continue mixing until they have reached desired consistency

The Hummus I’ve Been Waiting For


Tidbits:

My Jewish friend from Turkey made amazing hummus. I asked for the recipe and one of his “tricks” was to use the water from the canned garbanzo beans. This is the method he told me to follow (with just a few modifications to the proportions).

Ingredients:

2 16 oz. cans garbanzo beans (chick peas)

2 tbsp lemon juice (I  usually need 1-2 lemons depending on their juiciness)

1 tbsp tahini

4 cloves garlic (minced)

2 1/2 tsp cumin

1 tsp kosher salt

Optional:
Extra virgin olive oil

Paprika

Directions:

  1. Drain the cans of garbanzo beans BUT RESERVE THE LIQUID IN A BOWL!
  2. Place the garbanzo beans in a food processor with 1 cup of the reserved liquid (don’t throw the rest out yet!) and blend until fairly smooth (it will still be a bit grainy)
  3. Add the minced garlic (yup, I found thanks to my friend that mincing makes a difference)
  4. Add the lemon juice, tahini, salt, and cumin and blend again
  5. At this point, if you like your hummus pretty thick and grainy it will be done. Otherwise, add 1/4 cup of the reserved liquid and blend again until smooth
  6. Repeat step 5 until it reaches your desired consistency (I stopped at 1/4 cup though)
  7. Serve with some extra virgin olive oil and paprika sprinkled on top

Whole Wheat ‘Oh Crap I Don’t Have Buttermilk’ Biscuits


Tidbits:

I got excited about making biscuits for breakfast this morning (mostly because I had nothing else to eat). I’m doing my thing and I get to the last ingredient, buttermilk. Who normally has buttermilk on hand? Not me…so I was going to just substitute with some regular milk and see what happened, until Scott saw the sour cream. He was like, “why don’t we use this instead?” Good idea Scotty. So I mixed milk and sour cream. That’ll do pig.

The recipe is now adapted from one of my favorite cook books that I got from a restaurant I ate at in New York (mentioned here).They had the best biscuits ever and while I feel like mine don’t come out as good, they are still pretty darn tasty! So a couple things…

  1. Make sure your shortening and butter are cold.
  2. You can fool around with the flour proportions. As in, if you don’t want wheat biscuits (but you should because they are really good this way) you can use only all purpose flour. Alternatively you can use only wheat flour also, but it might get just a tad too crumbly.

Ingredients:

1 cup all purpose flour

1 cup whole wheat flour

1/4 tsp salt

2 tbsp. baking powder

1 1/2 Tbsp sugar

3 tbsp cold butter

3 tbsp cold vegetable shortening

1/2 cup milk (I used 2%)

1/4 cup light sour cream

(for the buttermilk biscuits replace the milk and sour cream with buttermilk)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine all dry ingredients in a bowl and stir
  3. In your stand mixer (or with an electric mixer),  on slow speed, add the butter and shortening and mix until the butter and shortening are approximately the size of a pea (the dough is still very loose at this point)
  4. Add the milk and sour cream (or 3/4 cup buttermilk if you happen to have it) and stir just until combined (don’t over mix!)
  5. Knead the dough on a well floured surface 2-3 times
  6. Flatten the dough out so that it is about 1/2 – 3/4 of an inch thick
  7. Cut with biscuit cutter (or I just use a cookie cutter). I heard its important not to “twist” the cutter when your making them, but I don’t actually know why. So push down and pull straight up. I usually get about 4 biscuits from the first “flattening”
  8. Recombine the dough and repeat until you’ve used it all
  9. Lay the biscuits on a baking sheet with parchment paper that has been lightly floured
  10. Bake for 15-16 minutes
  11. Serve with honey, jam, or whatever you fancy 🙂