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Archive for the ‘Vegetarian’ Category

Dinner tonight was supposed to be broiled mahi, roasted asparagus and sweet potato parsnip puree. There was a midafternoon change of plans when Brandon informed me that he just did not feel like eating fish tonight. He is fighting a cold (that I may or may not have given him…oops) and was in the mood for something simple and comforting. I decided to do a spin on breakfast for dinner and made a healthier version of a traditional breakfast casserole.

This casserole features whole wheat English muffins, a few veggies, faux sausage, eggs and cheese. I got the idea for this dish from the Whole Foods website but winged it in the kitchen. The original recipe instructs you to let this sit overnight in the fridge but a one hour soak worked for us. I was able to quickly assemble this before yoga this evening and Brandon put it in the oven so that dinner was ready when I got home from class. Easy and delicious.

If you’re looking for a healthier alternative to cheese, sausage and bacon laden casseroles this holiday season I encourage you to try this recipe! I think you could further lighten it by using a mixture of eggs and egg whites and reducing the cheese. But we loved it just the way it was…a little cheese never hurt anyone!

One Year Ago: Buttermilk Biscuits and Jeweled Rice

English Muffin Egg Casserole
(Recipe inspired by Whole Foods Market)

Ingredients:

4 whole wheat English muffins, halved
2 meatless sausage patties (I used Morningstar)
1 tablespoon olive oil
1 medium tomato, chopped
3/4 cup mushrooms, sliced
1 clove garlic, minced
1 cup spinach, chopped
1/2 teaspoon dried basil
5 eggs
1/3 cup skim milk
1 cup mozzarella cheese, shredded
Lots of salt and pepper, to taste

Directions:

Prepare an 11 x 9 baking dish with cooking spray. Line with English muffin halves and set aside.

Defrost sausages in microwave and crumble. Heat olive oil in a large skillet over medium heat and add tomatoes and mushrooms. Cook for 3-4 minutes and then add sausage and garlic. Cook for another 2-3 minutes and then stir in chopped spinach and dried basil. Season generously with salt and pepper and then spoon over English muffins.

While mixture is cooling on English muffins, whisk together eggs and milk and season with salt and pepper. Pour egg mixture over English muffins and top with cheese. Let rest at least one hour or up to overnight in the fridge.

Remove casserole from fridge while you are preheating oven to 350 degrees. Cook for 40-50 minutes, or until set and cheese is slightly browned.

Yield: 6 servings

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Get ready for my first Thanksgiving recipe post! I will be sharing Thanksgiving recipes here and there from now until Turkey Day. I actually made this side dish last year because I wanted to introduce some more inventive recipes to the traditional spread. I was browsing through Epicurious’ top-rated Thanksgiving recipes and found this recipe for Brussels Sprout Hash with Caramelized Shallots from Bon Appetit.

The preparation is a little different than your traditional brussels sprouts recipe. Instead of cooking them whole or halved, you cut them into shreds. I like this because they seem more cabbage-like and visually help those who aren’t so sure about brussels sprouts. The caramelized shallots add so much to this dish and the apple cider really brightens the overall flavor.

I don’t really understand how brussels sprouts got such a bad rap? I was interested in how they’d be received by my family. (Please note that I wrote this post after I made the dish last year. It’s been waiting a whole year to be published!) The verdict? My mom claims she’s still not a fan (oh well). My grandmother, who is a cabbage lover but never liked brussels sprouts because she had only ever tried the frozen ones, decided that she is a fan. My dad and I, who’ve always liked them, enjoyed this recipe. Everyone at the table at least gave them a try so that’s all I could ask.

If you are a brussels sprouts love this is a great preparation variation to try.

One Year Ago: Sausage, Cheese and Basil Lasagna

Brussels Sprouts with Caramelized Shallots
(Recipe source Bon Appetit, November 2007)

Ingredients:

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Directions:

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; and sprinkle with kosher salt and pepper. Sauté until soft and golden, about 10 minutes, stirring frequently. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Cut brussels sprouts in half lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium high heat. Add sprouts and sprinkle with salt and pepper. Cook until brown at edges, about 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, about 3 more minutes. Add shallots and mix to combine.

Yield: 8-10 servings

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I blogged about making Shaksuka on my healthy living blog a few nights ago. I was surprised that it received a lot of positive feedback and quite a few people have indicated that they would like to make this dish.

A very quick overview of Shaksuka for those who didn’t read my post earlier this week. Shaksuka is a vegetarian dish of Moroccan/Israeli/Egyptian origins. It’s traditionally served as a breakfast item. It’s a spicy tomato broth with poached eggs. The dish is very quick and easy to make and also healthy. I served the Shaksuka with homemade pita bread for dipping. I had the leftovers the next night for dinner and the flavors were even better after they had a chance to develop.

I followed a recipe from Smitten Kitchen with a few modifications. First, I used three jalapeno peppers because I was looking for heat in this dish. I find jalapenos to be pretty hit or miss with the spice level but luckily the ones I picked up at the store were nice and hot. Second, I reduced the garlic to two large cloves. I knew that the five the original recipe called for would be way too much for us. And last, I added turmeric in with the spices. While reading about Shaksuka online I noticed that turmeric was a common ingredient but SK’s recipe didn’t call for it. I have a whole jar in my pantry and love finding ways to use it due to its known anti-inflammatory powers.

This is a fun dish for vegetarians and those who love to try new ethnic recipes.

One Year Ago: Incredulada Enchiladas (one of my”biggest hit” recipes!)

Shaksuka
(Recipe adapted from Smitten Kitchen)

Ingredients:

2-3 tablespoons olive oil
3 jalapeño chiles, stemmed, seeded and finely chopped
1 small yellow onion, chopped
2-3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs (I only used 4 because there was just no reason to use 6 for the two of us)
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Directions:

Heat olive oil in a 12-inch skillet (that has a lid – don’t use it now) over medium-high heat. Add jalapenos and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, turmeric, cumin and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands or place in food processor and pulse a few times. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water. Reduce heat to medium and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce, cover skillet and cook until yolks are just set, about 5-7 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Yield: 4 servings

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One of my favorite mostly vegetarian blogs is Branny Boils Over. When I saw her blog and rave about chana masala, I knew it was something that I must try. For some reason the stars just didn’t align on this one and it took me months to finally get around to cooking it. I ended up making the chana masala on a really random night – Brandon was out of town and I had a terrible cold. But for some reason Indian food sounded like something that would warm my soul and make me feel better.

This is the perfect vegetarian dish – tons of flavor and protein and very satisfying. I served the chana masala over brown rice with naan on the side for scooping. I fed Brandon leftovers when he got back in town and even he was impressed. This dish has been added to the ever expanding list of vegetarian favorites in our house. I’ve really been cutting back on my meat consumption over the last couple years (I probably only eat meat/seafood 2-3 times per week and never for breakfast or lunch) and meals like this make it so easy to forget the meat.

One Year Ago: Fruit Skewers with Vanilla Cream Cheese Dip

Chana Masala
(Recipe adapted from Branny Boils Over and Smitten Kitchen)

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
2 teaspoons fresh ginger, grated
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
1 (15-ounce) can diced tomatoes (juices included)
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)

Directions:

Heat oil in a large skillet over medium heat. Add onion and saute for about 5 minutes, until softened. Add garlic and ginger and saute for another 2-3 minutes.  Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. Cook onion mixture with spices for a 1-2 minutes and then add the tomatoes. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Serve over rice or with naan (or both!).

Yield: 4-6 servings

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I came across this recipe in the August issue of Cuisine at Home and immediately added it to the following week’s dinner menu. I had a variety of cherry tomatoes from my brother in law’s garden and basil growing in my herb garden. A perfect combination!

These were extremely easy to put together and created a pretty impressive side dish. The flavor was fabulous – what’s not to love about homegrown tomatoes, goat cheese and basil? I went on and on to Brandon at dinner that these would be the perfect thing to make for dinner guests. I also think you could cut the puff pastry a bit smaller for an impressive appetizer. I served my tarts with sautéed grouper and a salad but these could easily be a meatless main course alongside a big salad.

One Year Ago: Summer Corn Dip (this stuff is so addictive! I’m making it for a party this week!)

Tomato Tarts with Goat Cheese and Basil
(Recipe source Cuisine at Home, August 2010)

Ingredients:

2 sheets puff pastry (a frozen 17.3 ounce box)
1 egg yolk beaten with 1 tablespoon water
2 ounces herb flavored goat cheese
2 tablespoons milk
16 cherry tomatoes or varying colors (optional), halved
Salt and pepper to taste
2 tablespoons minced fresh basil

Directions:

Thaw puff pastry according to package directions. Preheat oven to 400 degrees.

Cut one puff pastry sheet into four even squares. Place squares on a parchment lined baking sheet. Cut remaining sheet into eight strips about 3/4 inch wide and then cut the strips in half crosswise (to create 16 total).

Place four strips around the edge of each pastry square, overlapping the corners (see photo above). Lightly brush edges with egg mixture and bake until puffed and brown, 22-24 minutes.

Whisk together goat cheese and milk. Divide cheese mixture among centers of baked tarts, spreading with a spatula and pressing very lightly to slightly deflate the centers. Top cheese mixture with tomatoes and season with salt and pepper.

Return tarts to oven and bake another 5 minutes. Garnish with fresh basil and serve warm or at room temperature.

Yield: 4 tarts

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I can’t even tell you how many times Brandon has asked me to make fried green tomatoes. And it’s not that I don’t love fried green tomatoes, I just don’t fry foods at home. I finally caved when Brandon came home with green tomatoes from his brother’s garden and presented me with this recipe from his Garden and Gun magazine. (Note, if you haven’t read Garden and Gun you must pick up a copy. It is a great magazine!)

I decided to go all out and top them with pimento cheese. Fried green tomatoes topped with pimento cheese were one of the passed hors d’oeuvres at our wedding and were a huge hit.

I was really surprised by how easy these were to make. I fried them in my cast iron skillet. It was relatively painless and didn’t leave the house smelling “fried.” I was very pleased with the final result – the tomatoes were perfectly crispy on the outside and had a great texture on the inside. The pimento cheese topping really took them up another notch!

I admit that I am planning on making these again soon for fried green tomato BLT’s and I can’t wait! Take advantage of tomato season and give these a try!

One Year Ago: Tomato Pie (one of my ALL TIME favorites!!!)

Fried Green Tomatoes with Pimento Cheese
(Recipe source Garden and Gun for tomatoes and Bakin’ and Eggs for pimento cheese)

Ingredients:

FOR THE TOMATOES
4 to 6 green tomatoes, sliced
2 cups buttermilk (not fat free)
2 large eggs
2 cups White Lily (self-rising) flour mixed
1 cup stone-ground (medium) cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Generous pinch of salt
Freshly ground black pepper
2 cups canola oil mixed with
1 cup (2 sticks) unsalted butter (I just used canola oil!)

FOR THE PIMENTO CHEESE
2 cups sharp cheddar cheese, shredded
1/2 cup mayonnaise
1/4 cup pimentos (or chopped roasted red peppers)
Pinch cayenne pepper
Salt and pepper, to taste
Pinch garlic powder (if desired)

Directions:

FOR THE TOMATOES
Place sliced tomatoes in colander. Salt lightly, and let sit for about 5 minutes to help draw out moisture. Rinse under cool water and pat dry with paper towels.

Prepare wash by mixing buttermilk and eggs. Prepare dredge by mixing flour, cornmeal, onion powder, garlic powder, salt and pepper.

Working one at a time, completely coat each tomato slice in the wash and then in the dredge, gently shaking off excess.

In a cast-iron skillet over high heat, bring butter and canola oil to 350 degrees (use a candy thermometer). Reduce heat to stabilize. Working a few slices at a time, fry the tomatoes until golden brown, turning only once (about 3 to 4 minutes total). Transfer each batch to drain on brown paper bags or paper towels.

FOR THE PIMENTO CHEESE
Mix together cheese, mayo, pimentos, cayenne, salt, pepper and garlic powder if using. Stir together and refrigerate until ready to serve.

Yield: 4 to 6 first course or side dish servings

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I was born and raised in Georgia and one of my favorite Southern foods is cornbread. Especially the old fashioned, slightly sweet variety that is baked in a cast iron skillet with plenty of butter and topped with honey. When I saw this recipe on Pink Parsley for Jalapeno Cheddar Cornbread, I decided I would have to stray from my old favorite and give it a try.

I’m so glad I did. This is nothing like traditional cornbread but it’s a fun twist on the classic. The addition of sharp cheddar cheese, fresh jalapenos and scallions is delicious and I just have to mention how fabulous this smells when it’s baking. I made this to take to a family dinner and I had to use all of my willpower not to sneak a taste of it on the car ride over.

This recipe makes a ton. I served it to eight people and had a good bit leftover but the recipe could be easily halved and it also freezes really well.

I think this would be a perfect bread side item for a summer cookout. I also think it would be nice to make these as muffins if you’re feeding a crowd so that it’s easier to grab and go. Just some ideas for you!

Jalapeno Cheddar Cornbread
(Recipe source Pink Parsley, originally published in Barefoot Contessa at Home)

Ingredients:

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups buttermilk
3 large eggs, slightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces extra-sharp cheddar, grated
1/3 cup chopped scallions (3-4 scallions)
3 tablespoons fresh jalapeno peppers, seeded and minced (2-3 peppers)

Directions:

In a large bowl, sift together flour, cornmeal, sugar, baking powder and salt. In a separate bowl, combine buttermilk, eggs  and butter. Make a well in the center of the dry ingredients and pour in wet ingredients. Stir until just combined and then mix in 2 cups of the cheddar, scallions and jalapenos. Stir until just combined, being careful not to overmix.

Allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees and grease a 9 x 13 baking dish. Spread the batter into prepared baking dish and sprinkle with the remaining cheddar.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly and cut into squares to serve.

Yield: 12 large servings (these would be really big!) or 24 smaller squares

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