Posts Tagged ‘vegetarian’

• Tofu Potato Frittata

  Date: 2010.08.24 | Category: Cooking | Response: 0

  I haven’t posted anything for my vegetarian friends in quite some time.  Shame on me.  I was obsessed these past few weeks with chocolate and cocktails.  Go figure!

  This is a perfect recipe for breakfast or brunch.  It’s delightful when served with your favorite salsa, either a traditional tomato or a mango.

  Ingredients:

  8 oz. firm tofu, diced
  1/2 onion, diced
  3 c. potato, steamed and diced
  1 Tbsp. chopped garlic
  1 1/2 c. skim milk
  2 eggs
  1 Tbsp. Dijon mustard
  pinch of salt and pepper
  2 Tbsp. fresh parsley

  Preheat oven to 350.  Saute onions, potatoes, tofu and garlic in sprayed skillet for 10 minutes.  Whisk eggs and milk together.  Combine all other ingredients into a pie pan.  Pour egg mixture over and bake for 35 to 45 minutes until set.

  Make sure you pay attention to it while in the oven.  Remember, every oven is different and you want to make sure this gets firm before you pull it out.   Change this recipe up each time with an addition of a new vegetable–spinach, mushrooms, peppers, you name it!  Enjoy!

  xo–me

• Linguine with Garlic & Squash

  Date: 2010.08.10 | Category: Cooking | Response: 0

  I am trying to make all my pasta dishes with whole grain or whole wheat pasta.  I know many of you have written saying you can’t get used to the change in flavor but I think Barilla Plus is as close to semolina as one can get.  I don’t get paid to endorse their product, I simply find that it’s delicious and healthy.

  This recipe came from me having not bought groceries in a few days and had no time to stop on the way home.  I looked in the pantry and this is what I tossed together.  I am certain you have created this dish at home as well.  It’s not new nor modern, just yummy!

  Ingredients:

  6 large garlic cloves, unpeeled
  1 squash or zucchini, diced
  2 large tomatoes, diced (keep the juice)
  3 Tbsp. olive oil
  1 tsp. chopped fresh thyme or oregano
  12 oz. linguine
  salt and pepper to taste

  Preheat oven to 400.  Put unpeeled whole garlic cloves in a shallow dish and roast in oven for 10 minutes, or until they feel soft.  While garlic is baking, put squash and olive oil in a pan over medium heat and saute until done.  Then place squash, tomatoes, juice and oil in a food processor or blender and puree.  Squeeze the garlic into the puree and add thyme.  Season to taste with salt and pepper.  Blend again, then scrape sauce back into pan.  Set aside.

  Cook linguine in boiling water to your taste, or at least for 10 minutes.  In the meantime, reheat sauce over low heat.  When pasta is done, drain and toss into pan with sauce.  Coat pasta well and serve.

  Occasionally I toss some fresh Parmesan on top if I happen to have some in the fridge.  Or goat cheese.  This is also an excellent quick meal with any shaped pasta.  Enjoy!

  xo–me

• Grilled Eggplant & Mozzarella Sandwich

  Date: 2010.06.25 | Category: Cooking | Response: 0

  Independence Day and all the fun activities that come with it is just around the corner.  I have been sharing lots of recipes that you can make for this special cookout.  Remember, you can search BBQ, cookout, picnic, side dish, and just about anything else you may need (including adult beverages) in the search box above to assist with your menu planning.

  Today’s dish is for my vegetarian friends.  If you are having people over, it’s critical to learn of food allergies and choices.  They are your guests and should not have to feel uncomfortable in your home.  Grilling for vegetarians is a lot easier than most people realize.  A portobello mushroom is delicious and meaty in vegetarian way.  Eggplant and other vegetables also make for a great sandwich.

  Ingredients:

  1 large eggplant
  1 Tbsp. lemon juice
  3 Tbsp. olive oil
  1 1/4 c. grated mozzarella cheese
  2 sun-dried tomatoes, chopped
  salt and pepper

  Heat BBQ.  Slice eggplant into thing circles.  Mix lemon juice and olive oil together in a small bowl and season to your taste with salt and pepper.  Brush eggplant slices with mixture and cook for 2-3 minutes, without turning, until golden on the underside.

  Turn half of the slices over and sprinkle with cheese and chopped tomatoes.  Place the remaining eggplant slices on top of the cheese and tomatoes, turning them to that the pale side is facing up.  Cook for 2 minutes, then carefully turn the whole sandwich over and cook for an additional 2 minutes.  Base with the olive oil mixture.

  You can either serve them as is or between two slices of fresh Italian bread.  Either way, this is a delicious meal for your July 4th celebration.

  xo–me

• Corn on the Grill

  Date: 2010.06.22 | Category: Cooking | Response: 0

  Many of you have written asking about grilling corn on the cob with the question–to husk or not to husk?  Since Independence Day is right around the  corner and corn is popping up in our local markets, I thought it an excellent time to share how I make corn cobs on the grill.

  Ingredients:

  4 corn cobs, with husks
  4 Tbsp. butter
  1 garlic clove, minced
  salt and pepper

  Peel back the husks (do not remove) and remove the silk.  Rub butter on corn on all sides, coating well.  Roll cob in garlic (I usually use more than 1 clove because I love garlic but occasionally my guests have said it’s too much!).  Fold the husks back around the kernels and secure them in place with string if needed.  Cook the cobs over medium hot heat for 30 minutes, turning frequently.  Serve with more garlic butter if you dare!

  Many look at corn on the cob as a compliment to your main dish.  In my house, it is the main dish!  Enjoy.

  xo–me

• Plantains

  Date: 2010.06.07 | Category: Cooking | Response: 0

  I got a hankering for plantains last night.  I have never made them at home but have made plantain chips for a ‘bon voyage’ party I threw for Aunt Barb when she was going on a cruise.  The chips were great but the dip was awful.  We devoured the chips but never again will I make that bad dip.  Ooops I digress!  Back to me wanting plantains and trying to make them.  I was floored how easy it was and how delicious they were.  Served with a piece of salmon and you could have the perfect meal for me!

  Ingredients:

  8-10 plantains
  2 sticks butter
  3/4 c. light brown sugar
  1/2 c. dark rum

  Preheat oven to 350.  Peel and quarter plantains, placing split side up in a shallow baking dish.  Dot ploantains with slices of butter; sprinkle with sugar and rum.  Bake covered for 30 minutes.  Remove cover and cook at 400 for and additonal 15 minutes.  Devour!

  Oh my they were delicious!  But then again, butter, rum and brown sugar will make anything delightful.

  xo–me

• Artichokes with Avocado Dip

  Date: 2010.06.05 | Category: Cooking | Response: 0

  It’s still very warm here.  I suppose I need to buck up and get used to it.  While I try that, I am seeking foods that won’t sit heavy in my stomach and won’t require much effort.

  I have never been a big fan of avocado or guacamole.  I am not sure why but it could be an acquired taste for me.  I eat it but it’s not something I would seeking out.  All that changed when I made this recipe.  The basil and artichoke make it a delicious exchange of flavor in my mouth.  I think you may enjoy it as well.

  Ingredients:

  2 large artichokes
  2 c. water
  pinch of sugar
  dash of cider vinegar
  1 bunch fresh basil
  1 ripe avocado
  2 Tbsp. fresh lemon juice
  1 tsp. black cumin oil
  salt and pepper to taste

  Wash the artichokes well.  Break off stalks, remove the outer leaves and cut off any sharp tips.  Bring the water to a boil with the sugar and vinegar.  Cook the artichokes in the boiling water for about 30 minutes, until you can easily pull out a leaf.  Remove the artichokes and reserve the cooking liquid.  Wash and shake dry the basil and remove the leaves from the stalks.  Halve the avocado and remove the pit.  In a blender, puree the avocado flesh with a little of the artichoke cooking liquid, the basil and the lemon juice.  Stir in the oil.   Season the dip with salt and pepper and serve with the artichokes.

  You can cool the artichoke leaves or serve them warm.  I like it best when they are slightly warm.  Sometimes I even sprinkle some parmesean cheese on the top of the avocado blend.  Enjoy!

  xo–me

• Summer Corn & Rice Pilaf

  Date: 2010.05.18 | Category: Cooking | Response: 0

  My big appearance on the Martha Stewart Show is just days away!  As we count down the days, I am sharing my favorite Martha recipes.  Today’s dish is a great quick side dish for any meal.  I use it at supper and at cookouts.  When I have leftovers, I hoard them for the next day’s lunch.  It’s really that refreshing and good!  It comes from my favorite Martha cookbook, The Martha Stewart Living Cookbook, The Original Classics.  If you don’t have it, pick it up here right now!

  Ingredients:

  2 Tbsp. unsalted butter
  1 c. basmati or long-grain white rice
  4 ears corn, kernels shaved from cob
  4 large shallots, cut into 1/4-inch slices
  pinch of sugar
  Kosher salt and freshly ground black pepper
  1/4 c. loosely packed fresh mint leaves, coarsely chopped

  Melt 1 Tbsp. butter in a small saucepan set over medium heat.  Add the rice, and stir until it is well coated with the butter.  Add 2 c. water, raise heat to high, and bring to a boil.  Reduce heat to medium low, cover and simmer until all of the water is absorbed and the rice is tender, 15 to 18  minutes.  Remove from the heat, and let stand, covered for 10 minutes.  Use a fork to fluff the rice.

  Meanwhile, in a large skillet cover medium heat, melt the remaining Tbsp. of butter.  Add the corn, shallots and sugar ans season with salt and pepper.  Cook, stirring occasionally to prevent burning, until the corn and shallots are soft and tender, about 5 minutes.  Remove from heat.

  Combing the rice and corn mixture in a medium bowl.  Add the mint and toss to combine.  Season with salt and pepper.  Serve.

  As usual, Martha takes the best ingredients and combines them in a fresh burst of flavor.  If you are really adventurous, freeze fresh corn this summer so you can have this delightful feast this winter!

  xo–me