Last year I split a full box of produce each week with a co-worker as part of a Community Supported Agriculture (CSA) program. The produce is sooooo fresh and you get a surprise every week. The program is also great because you get local food (cuts down on expense and environmental damage of travelling a long distance) and get a chance to support the farmers in your community.
This year we are participating in the Teena's Pride CSA again. I picked up the veggies yesterday and got a wonderful variety: arugula, basil, sage, green beans, corn, salad mix, heirloom tomatoes, cilantro, mint, lemongrass, and winter squash. The Teena's Pride website has a great recipe for arugula and heirloom tomato salad. I'm feeling lazy and need to use the veggies in my fridge, so here's my version of the salad.
Ingredients
1 cup arugula
2 cups lettuce mix
5 basil leaves
2 heirloom tomatoes, chopped
1/2 red bell pepper sliced lengthwise in small strips
oil and balsamic vinegar
Instructions
Toss the arugula, lettuce mix, basil leaves , and red bell pepper in a large bowl. Add the heirloom tomatoes and gently mix into the salad. Add oil and vinegar to your liking as a dressing or use your favorite store bought dressing. I recommend Annie's Organic Goddess Dressing.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Wednesday, November 25, 2009
Sunday, October 4, 2009
"Beefy" veggie tacos
These are some very easy vegetarian tacos to put together on a weeknight. Add a side of rice and you're set!
Ingredients
5 flour tortillas
1 can black beans, drained and washed
1 cup Smart Ground original veggie protein crumbles
1/2 zucchinini, sliced in thin strips lengthwise
1/4 cup frozen corn
1/2 packet of McCormick taco seasoning mix
1 tbsp vegetable oil
Instructions
Heat the vegetable oil in a medium heat pan and add the Smart Ground. Break up the Smart Ground crumbles, cook and stir for 3 minutes. Add the zucchini and corn until they are softened. Add he black beans and seasoning mix. Turn the heat to very low. Add the tortillas to a stove grill or clean pan over medium heat. Place 1/2 cup of mix in each tortilla and serve immediately.
Ingredients
5 flour tortillas
1 can black beans, drained and washed
1 cup Smart Ground original veggie protein crumbles
1/2 zucchinini, sliced in thin strips lengthwise
1/4 cup frozen corn
1/2 packet of McCormick taco seasoning mix
1 tbsp vegetable oil
Instructions
Heat the vegetable oil in a medium heat pan and add the Smart Ground. Break up the Smart Ground crumbles, cook and stir for 3 minutes. Add the zucchini and corn until they are softened. Add he black beans and seasoning mix. Turn the heat to very low. Add the tortillas to a stove grill or clean pan over medium heat. Place 1/2 cup of mix in each tortilla and serve immediately.
Wednesday, July 22, 2009
Spicy Noodles
I was at a complete loss on what to do about dinner. Order out? No. Go grocery shopping to prepare a meal? Not today. Actually leave the house after a busy day? I don't think so. I had a bag of frozen veggies, lots of condiments, and I found some rice noodles I completely forgot about. Yay! A delicious dinner ended up as the result after a quick consultation with www.cooksillustrated.com (um, ok, not a private consultation…I just looked up different rice noodle recipes to get an idea of which condiments to use). To turn this into a vegetarian meal, don't add the fish sauce. So, here’s my creation that resulted out of total laziness.
4-6 oz. rice noodles (I used Annie Chun’s Maifun Rice Noodles)
1 tbsp. sesame oil
2 tbsp. soy sauce
1 tbsp. red cooking wine
1 tbsp. rice vinegar
1 tsp. fish sauce
1 tbsp. powdered ginger
3 cloves garlic, minced
1 tsp. red pepper flakes
1 bag frozen vegetables
4 quarts of water
Bring the 4 quarts of water to a boil and then add the noodles for 3-4 minutes. Meanwhile, heat the sesame oil and garlic over medium heat and add the frozen vegetables and heat until the vegetables are soft, about 8 minutes. Add the remaining ingredients. Drain the noodles and add to the vegetables. Mix the noodles thoroughly with the vegetables, about 3-5 minutes.
4-6 oz. rice noodles (I used Annie Chun’s Maifun Rice Noodles)
1 tbsp. sesame oil
2 tbsp. soy sauce
1 tbsp. red cooking wine
1 tbsp. rice vinegar
1 tsp. fish sauce
1 tbsp. powdered ginger
3 cloves garlic, minced
1 tsp. red pepper flakes
1 bag frozen vegetables
4 quarts of water
Bring the 4 quarts of water to a boil and then add the noodles for 3-4 minutes. Meanwhile, heat the sesame oil and garlic over medium heat and add the frozen vegetables and heat until the vegetables are soft, about 8 minutes. Add the remaining ingredients. Drain the noodles and add to the vegetables. Mix the noodles thoroughly with the vegetables, about 3-5 minutes.
Friday, July 17, 2009
Mish Mash
This ended up tasting pretty good even though I just made it up by taking out all the vegetables we had in the refrigerator and cupboard. The flavors are similar to black bean soup, which was my original thought, but then I decided I didn't want soup tonight...too hot outside.
Ingredients
1 cup white basmati rice
1 can black beans, rinsed and drained
2 zucchini, chopped
1 onion, chopped
2 cloves garlic, minced
1 carton mushrooms, sliced
1 can chopped tomatoes
1 tablespoon olive oil
1 tablespoon oregano
1 tsp chili powder
Dash of cayenne pepper
2 1/2 cups water
Salt and pepper to taste
Instructions
Heat the olive oil in a pot. Add the garlic and onion and heat for 3 minutes. Add the zucchini, tomoatoes, and black beans. Add salt, pepper, and oregano. Add the mushrooms and stir all the ingredients together until the mushrooms begin to soften. Add the rice, water, salt, pepper, chili powder, and cayenne pepper and mix well. Cover the pot and cook until the water is absorbed, about 10-15 minutes.
Ingredients
1 cup white basmati rice
1 can black beans, rinsed and drained
2 zucchini, chopped
1 onion, chopped
2 cloves garlic, minced
1 carton mushrooms, sliced
1 can chopped tomatoes
1 tablespoon olive oil
1 tablespoon oregano
1 tsp chili powder
Dash of cayenne pepper
2 1/2 cups water
Salt and pepper to taste
Instructions
Heat the olive oil in a pot. Add the garlic and onion and heat for 3 minutes. Add the zucchini, tomoatoes, and black beans. Add salt, pepper, and oregano. Add the mushrooms and stir all the ingredients together until the mushrooms begin to soften. Add the rice, water, salt, pepper, chili powder, and cayenne pepper and mix well. Cover the pot and cook until the water is absorbed, about 10-15 minutes.
Wednesday, July 8, 2009
Abe's Salsa
My dad is a great cook and this is his salsa recipe. I finally decided to share it with the world! All I have to say is, it's fantastic and that jarred supermarket stuff just doesn't compare.
Ingredients
5 tomatoes, diced
1 tbsp vegetable oil
1 large onion (you can use 2 medium ones also), finely chopped
3 cloves of garlic, diced
1 serrano pepper, diced and seeded (this is for a mild version--use 2 or leave in some seeds if you like it spicy)
1 small can tomato paste
1/4 cup (or less) of water
Salt and pepper to taste
Instructions
Heat the olive oil over medium heat in a pot. Add the onion, garlic, and serrano pepper and stir continuously until the onion is translucent. Add some salt while these ingredients are cooking. Do not let these ingredients brown. Add the tomatoes and tomatoes and stir to mix with the other ingredients. Add the water a dash at a time as needed. The salsa should be thick and not watery. Add some pepper to taste. Continue stirring over the medium heat for another 5 minutes. Let the salsa cool and enjoy with some tortilla chips and whatever else you like to eat with salsa!
Ingredients
5 tomatoes, diced
1 tbsp vegetable oil
1 large onion (you can use 2 medium ones also), finely chopped
3 cloves of garlic, diced
1 serrano pepper, diced and seeded (this is for a mild version--use 2 or leave in some seeds if you like it spicy)
1 small can tomato paste
1/4 cup (or less) of water
Salt and pepper to taste
Instructions
Heat the olive oil over medium heat in a pot. Add the onion, garlic, and serrano pepper and stir continuously until the onion is translucent. Add some salt while these ingredients are cooking. Do not let these ingredients brown. Add the tomatoes and tomatoes and stir to mix with the other ingredients. Add the water a dash at a time as needed. The salsa should be thick and not watery. Add some pepper to taste. Continue stirring over the medium heat for another 5 minutes. Let the salsa cool and enjoy with some tortilla chips and whatever else you like to eat with salsa!
Sunday, July 5, 2009
Plum Tomato Appetizer
I prepared these for a 4th of July bash and they were light, tasty, and great for a hot day. A big plus is they are super-easy to make. I found the recipe on epicurious.com which says the original recipe came from Bon Appetit. You can get very creative with this appetizer and add different flavors or let the tomatoes take center stage. Enjoy!
Ingredients
12 plum tomatoes, sliced in half lengthwise
1-2 tbsp olive oil
Salt and pepper
1 5.3 oz. container of herbed goat cheese, marinated mozzarella, pesto, or any other kind of filling you like
Instructions
Preheat the oven to 400 degrees. Spread the tomatoes on a cooking sheet lined with foil or well oiled. Sprinkle the tomatoes with salt and pepper, then drizzle them with olive oil. Use an oil dispenser or spray can so you don't soak the tomatoes or else they will come out too soggy. Roast the tomatoes in the oven for 40-50 minutes, then let them completely cool. Spoon your fillings into the tomatoes and serve! So easy!
Ingredients
12 plum tomatoes, sliced in half lengthwise
1-2 tbsp olive oil
Salt and pepper
1 5.3 oz. container of herbed goat cheese, marinated mozzarella, pesto, or any other kind of filling you like
Instructions
Preheat the oven to 400 degrees. Spread the tomatoes on a cooking sheet lined with foil or well oiled. Sprinkle the tomatoes with salt and pepper, then drizzle them with olive oil. Use an oil dispenser or spray can so you don't soak the tomatoes or else they will come out too soggy. Roast the tomatoes in the oven for 40-50 minutes, then let them completely cool. Spoon your fillings into the tomatoes and serve! So easy!
Thursday, July 2, 2009
Rigatoni with mushrooms, peas and "sausage"
This was a very easy weeknight pasta dinner without a sauce. The sausage patties are already loaded with flavor, so this doesn't require much extra seasoning.
Ingredients
3/4 box of rigatoni, cooked and drained
1 carton of button mushrooms, sliced
1 cup frozen peas
4 morningstar farms "sausage" patties, cut into bite size pieces
2 tbsp olive oil
Salt and pepper to taste
Instructions
Heat 1 tbsp of olive oil in a large pan and add the sliced mushrooms. Cook until the mushrooms begin to change color and shrink. Add the frozen peas and cook for 1 minute. Add the "sausage" patties and cook for another 3 minutes. Add the rigatoni, remaining tbsp of olive oil, salt, and pepper. Stir to thoroughly to mix the ingredients together over medium heat for another 3-5 minutes.
Ingredients
3/4 box of rigatoni, cooked and drained
1 carton of button mushrooms, sliced
1 cup frozen peas
4 morningstar farms "sausage" patties, cut into bite size pieces
2 tbsp olive oil
Salt and pepper to taste
Instructions
Heat 1 tbsp of olive oil in a large pan and add the sliced mushrooms. Cook until the mushrooms begin to change color and shrink. Add the frozen peas and cook for 1 minute. Add the "sausage" patties and cook for another 3 minutes. Add the rigatoni, remaining tbsp of olive oil, salt, and pepper. Stir to thoroughly to mix the ingredients together over medium heat for another 3-5 minutes.
Friday, June 26, 2009
Quinoa pasta
I picked up some Ancient Harvest Quinoa Garden Pagodas (gluten-free pasta) thinking I had pasta sauce at home. I got home and oops, no pasta sauce. After looking through my cupboard a little more and wondering what I was going to do about dinner, I decided to start cooking the pasta anyway and then put together a pretty decent dinner with a salad on the side. Of course, I used my favorite dressing, Annie's Organic Goddess Dressing.
Ingredients
1 box quinoa garden pagodas
1 can diced tomatoes, drained
2 cloves garlic, minced
1 small onion, chopped
2 boca or veggie burger patties, chopped
8 cups of water
1 tsp olive oil
Instructions
Bring the water to a boil and add the pasta. While the pasta is cooking for 8-9 minutes, heat some olive oil in a pan and add the veggie patty. Cook on each side for about 3 minutes and then cut into bite size pieces. Add the garlic and onion. Drain the pasta and add to the pan with the veggie patty, garlic, and onion. Add the tomotoes and continue cooking for about 2-3 minutes.
Ingredients
1 box quinoa garden pagodas
1 can diced tomatoes, drained
2 cloves garlic, minced
1 small onion, chopped
2 boca or veggie burger patties, chopped
8 cups of water
1 tsp olive oil
Instructions
Bring the water to a boil and add the pasta. While the pasta is cooking for 8-9 minutes, heat some olive oil in a pan and add the veggie patty. Cook on each side for about 3 minutes and then cut into bite size pieces. Add the garlic and onion. Drain the pasta and add to the pan with the veggie patty, garlic, and onion. Add the tomotoes and continue cooking for about 2-3 minutes.
Saturday, June 20, 2009
Chard & Chickpeas
I got the Veganomicon cookbook and love, and I mean love it! Some of the recipes are too complex and time consuming for me, but the essence of them and the flavor combinations inspire me to simplify the recipes while maintaining the original concept and flavor. So, this recipe originally should take 65 minutes. Um, 65 minutes? No thank you. I ended up making the version below on the day we had some serious flash flooding on South Beach...I had to walk through knee deep water to get to my front door! Of course, we lost power, so I was in a rush to finish dinner before it got dark outside.
Ingredients
2 cups basmati rice
1 tbsp. Olive oil
1 small onion, diced
1 clove garlic, diced
1/2 tsp. cumin
1 large bunch of fresh dill, stems removed and chopped
1 large bunch of chard, stems removed and chopped
2 cans of chickpeas, drained and rinsed
3 cups water
1 tsp. lemon zest
Juice of 1 lemon
1/2 tsp. cayenne
Salt and pepper to taste
Instructions
Heat the olive oil in a pot, add the garlic and onion and heat until garlic is translucent. Add the rice and water. Cover the pot and bring to a boil. Add the dill, cumin, cayenne, lemon zest, lemon juice, and salt and peppper. Let the ingredients cook together for about 5 minutes, then add the chickpeas and chard and cook until the rice is done over medium heat (about 10-15 minutes). This is a great stand alone dish and serves about 6, so it makes a great lunch and snack for the next couple of days if you're not cooking for a group!
Ingredients
2 cups basmati rice
1 tbsp. Olive oil
1 small onion, diced
1 clove garlic, diced
1/2 tsp. cumin
1 large bunch of fresh dill, stems removed and chopped
1 large bunch of chard, stems removed and chopped
2 cans of chickpeas, drained and rinsed
3 cups water
1 tsp. lemon zest
Juice of 1 lemon
1/2 tsp. cayenne
Salt and pepper to taste
Instructions
Heat the olive oil in a pot, add the garlic and onion and heat until garlic is translucent. Add the rice and water. Cover the pot and bring to a boil. Add the dill, cumin, cayenne, lemon zest, lemon juice, and salt and peppper. Let the ingredients cook together for about 5 minutes, then add the chickpeas and chard and cook until the rice is done over medium heat (about 10-15 minutes). This is a great stand alone dish and serves about 6, so it makes a great lunch and snack for the next couple of days if you're not cooking for a group!
Sunday, April 26, 2009
Kitchari
This is my first time eating mung beans. I did not know what to expect and was pleasantly surprised! Kitchari is all I ate for 2 days of a detox and felt really great during the detox. I think I'll eat this even when I'm not detoxing!
Ingredients
1 cup yellow mung beans
1 cup long grain brown rice
6 cups water
1 inch fresh ginger, minced
2 cloves of garlic, minced
1/4 tsp asofetida
1 tsp cumin
1 tsp coriander
1 tsp turmeric
4 tbsp ghee or oil
Instructions
Heat the oil in the pot. Add the ginger and garlic for 1 minute. Add the rice, mung beans, and water. Stir in the spices, cover and cook for 15-20 minutes. The rice and mung beans should be soft, but the mixture should still be somewhat soupy.
Ingredients
1 cup yellow mung beans
1 cup long grain brown rice
6 cups water
1 inch fresh ginger, minced
2 cloves of garlic, minced
1/4 tsp asofetida
1 tsp cumin
1 tsp coriander
1 tsp turmeric
4 tbsp ghee or oil
Instructions
Heat the oil in the pot. Add the ginger and garlic for 1 minute. Add the rice, mung beans, and water. Stir in the spices, cover and cook for 15-20 minutes. The rice and mung beans should be soft, but the mixture should still be somewhat soupy.
Saturday, March 28, 2009
Quinoa breakfast
I'm planning out a detox and got this idea from the March issue of Yoga Journal. Before this, I had only used quinoa as substitute for rice, but now I know it's also a great substitute for oatmeal during a detox. 1 cup of quinoa cooked is good for at least 3-4 servings
Ingredients
1 cup quinoa
2 cups water
handful golden raisins
handful raw almonds
1 tbsp. flax oil
Instructions
Rinse the quinoa using a strainer. Bring the water to a boil. Add the quinoa and cook until all the water is absorbed. Put some quinoa in a bowl and stir in the flax oil. Add the golden raisins and almonds and mix.
Ingredients
1 cup quinoa
2 cups water
handful golden raisins
handful raw almonds
1 tbsp. flax oil
Instructions
Rinse the quinoa using a strainer. Bring the water to a boil. Add the quinoa and cook until all the water is absorbed. Put some quinoa in a bowl and stir in the flax oil. Add the golden raisins and almonds and mix.
Saturday, January 31, 2009
Veggie Egg White Scramble
Egg whites sound really boring, don't they? They are so healthy though! In the past, I would make my egg whites with just spinach and salt and pepper, which is fine, but can get really boring. I decided to mix it up a bit using all the veggies in my refrigerator at the moment and come up with this great breakfast!
Ingredients
1 small carton of Egg whites
1 zucchini, choped into small pieces
2 green onions, diced
1/2 bell pepper (any color), diced
1/2 cup white mushrooms, sliced
3/4 cup black beans
1/2 cup canned diced tomatoes, drained
Olive oil
Sea salt and black pepper
Pinch of basil
Pinch of thyme
Instructions
Heat the olive oil over medium heat and add the green onion, zucchini, and bell pepper. Cook for 2 minutes and add the mushrooms. Continue cooking until the zucchini and bell pepper are soft, about another 3 minutes. Add the egg whites just until they cover the veggies. Add salt, pepper, basil, and thyme. Cook for about 2 minutes, scrambling everything together. Add the black beans and tomatoes and cook for another 3 minutes or until the egg whites are completely done. This should serve 3-4.
Ingredients
1 small carton of Egg whites
1 zucchini, choped into small pieces
2 green onions, diced
1/2 bell pepper (any color), diced
1/2 cup white mushrooms, sliced
3/4 cup black beans
1/2 cup canned diced tomatoes, drained
Olive oil
Sea salt and black pepper
Pinch of basil
Pinch of thyme
Instructions
Heat the olive oil over medium heat and add the green onion, zucchini, and bell pepper. Cook for 2 minutes and add the mushrooms. Continue cooking until the zucchini and bell pepper are soft, about another 3 minutes. Add the egg whites just until they cover the veggies. Add salt, pepper, basil, and thyme. Cook for about 2 minutes, scrambling everything together. Add the black beans and tomatoes and cook for another 3 minutes or until the egg whites are completely done. This should serve 3-4.
Saturday, November 8, 2008
Mr. M's zucchini & mushrooms
Ingredients
1 zucchini
2 portabella mushrooms
olive oil
1 tbsp. soy sauce
Directions
Thinly slice the zucchini. Cut the mushrooms into 1/2 inch cubes. Heat some olive oil in pan over medium heat. Add the zucchini and cook for 5 minutes, stirring occasionally. Add the mushrooms and soy sauce. Continue cooking until the mushrooms soften (about 5 minutes). Enjoy as a side!
1 zucchini
2 portabella mushrooms
olive oil
1 tbsp. soy sauce
Directions
Thinly slice the zucchini. Cut the mushrooms into 1/2 inch cubes. Heat some olive oil in pan over medium heat. Add the zucchini and cook for 5 minutes, stirring occasionally. Add the mushrooms and soy sauce. Continue cooking until the mushrooms soften (about 5 minutes). Enjoy as a side!
Thursday, August 14, 2008
Tofu & veggie stir fry
I've always had trouble getting tofu to stir fry with a nice texture. So, this time I looked up how it's done on Cooks Illustrated and learned the secret--cornstarch. A quick dip gives the tofu a nice slightly crunchy texture and makes the tofu so much more enjoyable.
Ingredients
1 package of low fat extra firm tofu, cut into triangles
1/2 cup cornstarch
4 tbsp. soy sauce
1/2 tbsp. granulated sugar
1 clove minced garlic
1 tbsp powdered ginger
1 bag frozen Asian veggie blend
1/2 package lettuce salad mix (I used a 5 lettuce blend)
1 cup thinly sliced carrots
1 tsp. sesame seed oil
2 tbsp. vegetable oil
Instructions
Place the cornstarch in a bowl and dip the tofu triangles in the cornstarch and set aside on a clean plate. Once all the tofu is lightly coated with the cornstarch, heat 1 tbsp. of the vegetable oil in a large pan. Add the tofu and cook for 8 minutes on each side over medium heat. In a separate bowl, mix the 2 tbsp. of soy sauce and sugar. Add the soy sauce and sugar mixture to the tofu and cook the tofu with the mixture for another 3-5 minutes and making sure you coat the tofu.
Remove the tofu and place on plates. Heat the other tsp. of vegetable oil and sesame seed oil in the pan. Place the garlic, frozen veggies, and carrots in the pan and cook for 10 minutes or until the carrots are soft and the other veggies are warm. Add the remaining 2 tbsp. of soy sauce, ginger, and lettuce. Stir continuously until the lettuce wilts and place on the plates with tofu immediately.
Ingredients
1 package of low fat extra firm tofu, cut into triangles
1/2 cup cornstarch
4 tbsp. soy sauce
1/2 tbsp. granulated sugar
1 clove minced garlic
1 tbsp powdered ginger
1 bag frozen Asian veggie blend
1/2 package lettuce salad mix (I used a 5 lettuce blend)
1 cup thinly sliced carrots
1 tsp. sesame seed oil
2 tbsp. vegetable oil
Instructions
Place the cornstarch in a bowl and dip the tofu triangles in the cornstarch and set aside on a clean plate. Once all the tofu is lightly coated with the cornstarch, heat 1 tbsp. of the vegetable oil in a large pan. Add the tofu and cook for 8 minutes on each side over medium heat. In a separate bowl, mix the 2 tbsp. of soy sauce and sugar. Add the soy sauce and sugar mixture to the tofu and cook the tofu with the mixture for another 3-5 minutes and making sure you coat the tofu.
Remove the tofu and place on plates. Heat the other tsp. of vegetable oil and sesame seed oil in the pan. Place the garlic, frozen veggies, and carrots in the pan and cook for 10 minutes or until the carrots are soft and the other veggies are warm. Add the remaining 2 tbsp. of soy sauce, ginger, and lettuce. Stir continuously until the lettuce wilts and place on the plates with tofu immediately.
Wednesday, July 9, 2008
Lemon Thyme Zucchini
The original Tom Colicchio recipe calls for fresh lemon thyme, but I couldn't find any at the grocery store. So, I used dried thyme and lemon juice to make up for it. The result was very delicious zucchini. I threw the zucchini on top of some pasta and it was perfect.
Ingredients
6 small zucchini
1/2 cup extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp. thyme
salt & pepper
water
12 black pitted olives
Instructions
Slice the zucchini into thin rounds, put them in a bowl and sprinkle with salt & pepper. Heat 1/4 cup of the olive oil in a pan over medium heat and add the zucchini. Heat the zucchini for about 5 minutes, then add the lemon juice and thyme and heat and add some water so it covers the bottom of the pan every 2-3 minutes for a total of 8 minutes. Stir occasionally. Add the remaining olive oil, lemon zest, and olives and cook for another 2-3 minutes.
Ingredients
6 small zucchini
1/2 cup extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp. thyme
salt & pepper
water
12 black pitted olives
Instructions
Slice the zucchini into thin rounds, put them in a bowl and sprinkle with salt & pepper. Heat 1/4 cup of the olive oil in a pan over medium heat and add the zucchini. Heat the zucchini for about 5 minutes, then add the lemon juice and thyme and heat and add some water so it covers the bottom of the pan every 2-3 minutes for a total of 8 minutes. Stir occasionally. Add the remaining olive oil, lemon zest, and olives and cook for another 2-3 minutes.
Tuesday, July 1, 2008
Greens w/ parmesan & spice
The inspiration for this recipe comes from Giada De Laurentis. I made this dish for Thanksgiving last year and it was awesome. Just enough spice and cheese to keep things interesting.
Ingredients
3/4 lb. green beans
3/4 lb. wax beans
1 small box of pre-cut mushrooms
1 bunch of kale, stemmed
1/2 cup dry white wine
1/2 tsp. red pepper flakes
3 tbsp. grated parmesan
1/2 onion, diced
2 tsp. salt
1 tsp. black pepper
Juice of 1 lemon
Olive oil
Instructions
Heat some olive oil in a large pan over medium-high heat. Add the onions and heat for 4 minutes. Add the mushrooms, green beans, wax beans, salt, and pepper and cook for 4 minutes. Add the wine and continue cooking until the green and wax beans are almost tender, about 8 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan on top.
Ingredients
3/4 lb. green beans
3/4 lb. wax beans
1 small box of pre-cut mushrooms
1 bunch of kale, stemmed
1/2 cup dry white wine
1/2 tsp. red pepper flakes
3 tbsp. grated parmesan
1/2 onion, diced
2 tsp. salt
1 tsp. black pepper
Juice of 1 lemon
Olive oil
Instructions
Heat some olive oil in a large pan over medium-high heat. Add the onions and heat for 4 minutes. Add the mushrooms, green beans, wax beans, salt, and pepper and cook for 4 minutes. Add the wine and continue cooking until the green and wax beans are almost tender, about 8 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan on top.
Friday, June 20, 2008
Potato Salad
This potato salad gets an extra kick from dijon mustard. If you don't want the spice in the salad, stick with mayo.
Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water
Instructions
Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.
Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water
Instructions
Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.
Wednesday, May 28, 2008
Chickpea salad
Orangette has a a fantastic recipe for a chickpea salad. I added a little parsley in it last night and it was awesome and oh so easy.
Monday, May 19, 2008
Migas
Migas are a Tex-Mex breakfast favorite and a snap to make. Some people add a bunch of ingredients, but I prefer this recipe.
Ingredients
6 large eggs
3 corn tortillas
1/2 cup onion, finely chopped
1 tbsp vegetable oil
1/2 cup of your favorite salsa
1/4 tsp pepper
1 cup refried beans
Instructions
Scramble the eggs in a bowl with the pepper and set aside. Cut the tortillas into strips and then into squares. Heat the oil in a pan over medium heat, add the onions. Cook the onions until they are starting to become translucent, then add the tortillas. Heat the tortillas until they are soft and heated through. Add the eggs and cook until the eggs are done.
Top with your favorite salsa and serve with a side of refried beans. Serves 3.
Ingredients
6 large eggs
3 corn tortillas
1/2 cup onion, finely chopped
1 tbsp vegetable oil
1/2 cup of your favorite salsa
1/4 tsp pepper
1 cup refried beans
Instructions
Scramble the eggs in a bowl with the pepper and set aside. Cut the tortillas into strips and then into squares. Heat the oil in a pan over medium heat, add the onions. Cook the onions until they are starting to become translucent, then add the tortillas. Heat the tortillas until they are soft and heated through. Add the eggs and cook until the eggs are done.
Top with your favorite salsa and serve with a side of refried beans. Serves 3.
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