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Archive for the ‘Vegetarian’ Category

67 Days of Gourmet: Day 58

I’m really embarrassed to admit that tonight was the first time I’ve cooked with quinoa. Bad foodie, especially given my love for all things healthy, whole grain and nutrient packed. :( And I’ve had it from the hot bar at Whole Foods and Earth Fare, just haven’t cooked with it yet.

I’ve been meaning to make this recipe for the last couple months. Every time I made homemade Mexican this was on the menu but I kept bailing on it. Every time I went to Harris Teeter I was annoyed that they were charging $5 for a small bag of quinoa. I was picking up a few things at Earth Fare this weekend and was so excited to find awesome bulk prices on all kinds of grains. I stocked up on quinoa and rolled oats.

I can’t believe I waited so long to make this. Whether you’re a quinoa lover or someone who has never tried it, this is a must try recipe. The flavors are so well balanced with the quinoa, black beans, fresh corn, bell pepper and jalapenos and the lime/oil based dressing is the perfect finish. I’m so looking forward to enjoying the leftovers for lunch this week topped with diced avocado and an extra squeeze of lime and know I’ll be making this many more times in the future.

BIG NEWS #1
YOU HAVE SUCCESSFULLY REGISTERED FOR THE 35th MARINE CORPS MARATHON! I did it! I registered! I’m beyond excited. And even better news, my friend Meghan registered to run it too! This will be her first marathon. I can’t even put into words how happy I am that I won’t be running this race alone!

BIG NEWS #2
I’m launching a Healthy Living blog!!! Don’t worry, Bakin’ and Eggs isn’t going anywhere but I’ve really been conflicted over whether to continue discussing fitness/my life on this blog or whether I should start a new blog. In the end, I decided that the healthy living blog was the best way to go. The name has been selected, the domain has been registered and I’m in the process of getting it all set up. I promise that I’ll let you all know the second it goes live!

Please try this quinoa recipe and then let me know what you think!

One Year Ago: Fresh Strawberry Scones

Black Bean and Quinoa Salad
(Recipe source Gourmet, July 1994)

Ingredients:

1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup green bell pepper, finely chopped
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander (I subbed a bit of ground coriander because the store did not have fresh)

FOR THE DRESSING
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Directions:

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve. (I attempted this step but my quinoa went right through my sieve so I skipped this step and just cooked it as is. Turned out totally fine.)

Bring a pot of salted water to a boil. Cook quinoa 10 minutes. Drain quinoa in sieve and rinse with cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in pot occasionally, adding water if necessary).

While quinoa is cooking, in a large bowl toss beans with vinegar and salt and pepper to taste. Add bell pepper, jalapenos, corn and coriander.

Let quinoa cool a bit then add to bean mixture and toss well.

FOR THE DRESSING
In a small bowl whisk together lime juice, salt and cumin. Add oil in a slow stream, whisking constantly.

Drizzle dressing over salad and toss well.  Salt and pepper to taste.

Yield: 4 to 6 as an entrée or 8 as a side dish

Note: I cut this recipe in half and it made plenty for 2 with lots of leftovers!

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68 Days of Gourmet: Day 53

I didn’t get a great photo of this salad…it was late and dark and we were hungry…but it’s really delicious. I don’t think a salad can get any better than warm melty goat cheese atop a bed of baby greens with a simple vinaigrette. The warm goat cheese rounds are so easy to make and definitely worth the extra effort. This salad is an easy way to kick up a date night or company dinner another notch!

After our late night Sunday (we didn’t get home until 3:45 a.m.!), it’s taken a while to get caught up this week. I decided to take Monday as a rest day in an effort not to push my tired body too hard. I ran a quick 1.5 mile sprint on the treadmill and taught BodyPump on Tuesday. I went suuuppperrr heavy on my weights and as a result my lower body is really sore! Sometimes it just feels good to push it! This morning I went to a hot vinyasa yoga class before work and took Sullie for a 3 mile jog after work. The weather was beautiful. I think it was 75 degrees today. I can’t wait until this weather is here to stay. I am so much more motivated to run when the days are longer and the weather is nice.

Let’s talk quickly about early morning yoga classes. When I first started practicing, morning classes were a huge struggle. My balance was off and my focus just wasn’t there. Over time, I have become more accustomed to practicing in the morning and I can’t believe the difference in my energy level when I get a good class in before work. I don’t know if it’s the backbends or what but I feel so great and energetic for the rest of the day. And I can compare this to the mornings I teach BodyPump – completely different energy levels. So that’s my interesting tidbit for the day!

Also, just wanted to throw out to you guys that I am ALWAYS open to feedback and suggestions. Please let me know how you’re feeling about the new fitness spin in the posts. I’m still figuring out how I really want to blog about fitness and nutrition – I don’t know if it will be an evolution of this blog or a new blog? Let me know your thoughts!

And one more note…I have 12 recipes left to make for 68 Days of Gourmet and I’m looking for inspiration! Leave a comment or send me an email at bakinandeggs (at) gmail (dot) com if you have suggestions or something you’d like to see. It would be most appreciated :)

One Year Ago: Indian Spiced Chicken Burgers (still one of our favorites – we love this dinner!)

Baby Greens with Warm Goat Cheese
(Recipe source The Gourmet Cookbook, published in Gourmet January 2002)

Ingredients:

1 large egg white
2 teaspoon water
4-6 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting)
1/3 cup dry bread crumbs (preferably Japanese panko)
2 teaspoon cider vinegar
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons extra-virgin olive oil, divided
4 cups mesclun (mixed baby salad greens – about 2 ounces)

Directions:

Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.

Whisk together vinegar, salt, mustard, sugar and a pinch of pepper in a small salad bowl. Add 2 tablespoon oil in a slow stream, whisking until emulsified.

Heat remaining tablespoon oil in a small nonstick skillet over medium-high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove cheese rounds from pan.

Add greens to dressing and toss gently to coat. Top with warm goat cheese rounds.

Yield: 2 servings

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68 Days of Gourmet: Day 36

This vegetarian goodness was warmly welcomed after a weekend of splurging for Charlotte Restaurant Week. Friday night we went to BLT Steak and Saturday night we went to Sullivan’s. Both meals were delicious but very indulgent!

I taught BodyPump on Saturday morning and was very excited to have a great crowd! Love seeing people up and knocking out their workouts on Saturdays. Later that morning Brandon and I headed over to Y2 Yoga for a power 1 class. Saturday was Yoga Day USA so I couldn’t miss out on practicing! I headed over to Y2 again today for hot yoga. I’m happy to report that I practiced 6 out of 7 days this week!

After yoga I was famished. This dinner was so easy to put together and a nice change from all the steakhouse dinners we enjoyed this weekend. Honestly, it wasn’t my favorite curry that I’ve ever made but was still very good. My favorite vegetarian curry is still this Butternut Squash Curry which also happens to be from Gourmet!

Heading to bed early tonight…teaching BodyPump at 6 a.m. tomorrow.

Coconut Red Lentil Curry
(Recipe source Gourmet, December 2006)
Printable Recipe

Ingredients:

1 medium onion, finely diced
2 tablespoons vegetable oil
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 fresh jalapeño or serrano chile, finely diced, including seeds
2 cups water or vegetable stock
1 1/2 cups dried red lentils (about 10 ounces)
1 (13- to 14-ounce) can unsweetened coconut milk (I used lite)
1 pound zucchini (about 2 medium), diced
1 cup loosely packed fresh cilantro sprigs (omitted, cilantro is Brandon’s least favorite herb!)

Steamed brown or white rice, for serving

Directions:

Heat oil in a 3-4 quart heavy pot over medium heat. Add onion and cook, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook for 1 more minute. Add cumin, coriander, turmeric, salt and chili pepper and cook, stirring, 1 minute.

Stir in water or broth, lentils and coconut milk. Bring to a simmer and then cover and cook for 5 minutes, stirring occasionally. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve over rice with cilantro sprigs scattered on top.

Yield: 6 servings

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68 Days of Gourmet: Day 25

I love black bean soup. It’s easy, healthy and hearty. It’s been so cold here lately so I thought black bean soup and cheese quesadillas would be a great dinner. This was my first time making this recipe and overall I was very pleased with it. I was hoping for a little more kick spiciness-wise but otherwise it was perfect. The leftovers were even more tasty the next day. This will definitely be in my regular soup rotation!

Spicy Black Bean Soup
(Recipe adapted from Gourmet, December 2008)
Printable Recipe: Spicy Black Bean Soup

Ingredients:

2 tablespoons olive oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 fresh jalapeño (2 inches), seeded and minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon salt
2 (19-ounces) cans black beans, drained and rinsed
3 cups water (I used half water/half chicken broth)
1 Turkish or 1/2 California bay leaf

Directions:

Heat oil in a 4-to 5-quart heavy pot over medium-high heat until shimmering. Saute onion and jalapeno for about 5 minutes. Add garlic, chili powder, cumin, oregano and salt and saute for another 2-3 minutes. Add black beans, water and bay leaf and simmer, covered. Stir occasionally until soup has thickened slightly, about 15 minutes.

Transfer 2 cups of soup to a blender or food processor (I recommend a food processor – use caution when blending hot liquids!) and purée . Return to pot and heat, stirring frequently. Discard bay leaf. Season with salt and serve.

Yield: 6 servings

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68 Days of Gourmet: Day 12

I came across this recipe while flipping through the Breakfast/Brunch section of The Gourmet Cookbook. I thought it would be perfect to have on hand during the holidays, as a breakfast treat or an afternoon snack. Brandon and I decided that this bread is definitely less coffee cake and more pound cake. The flavor of the cake itself was extremely reminiscent of pound cake. The fresh cranberry ripple added a nice touch of fruit flavor. This would be perfect to have around the house for guests to snack on or as part of a holiday breakfast or brunch. I sliced and wrapped the bread in individual slices and put them in the freezer for a quick (and indulgent) snack on the go.

Fresh Cranberry Coffee Cake
(Recipe source The Gourmet Cookbook)
Printable Recipe: Fresh Cranberry Coffee Cake

Ingredients:

2 cups fresh or thawed frozen cranberries
1 3/4 cup sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Optional: confectioners’ sugar for garnish

Directions:

Preheat oven to 350 degrees. Generously butter a 9 x 5 loaf pan.

Place cranberries and 1/2 cup of sugar in food processor and pulse until cranberries are finely chopped and sugar is incorporated, careful not to puree. Place in a sieve and let drain while you prepare the cake batter.

In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy. Reduce mixer speed to medium and add in eggs one at a time, mixing well after each addition. Add in vanilla. Reduce speed to low and alternately add flour mixture and milk in three parts, beginning and ending with flour.

Spread 1/3 of the batter in bottom of prepared loaf pan. Spoon 1/2 of the cranberries over the batter, leaving a 1/2 inch border around the edges (see picture below). Top with another 1/3 of batter and remaining cranberries and finally, top with last 1/3 of batter.

Bake for 50-60 minutes, until a toothpick inserted in center comes out clean.

Yield: 8 servings

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68 Days of Gourmet: Day 9

I don’t even know where to start. I don’t want to gush so much that you think I’m crazy but this macaroni and cheese recipe is pretty life changing as far as mac and cheese recipes go. If you think you’ve already found the perfect recipe you still have to try this one. I found it in The Gourmet Cookbook. They had me at, “this is arguably the best macaroni and cheese on the planet.”

Macaroni and cheese is one of my favorite comfort food dinners. I just serve it with a green salad and call it a meal. (Who needs meat anyway when you can just eat more mac and cheese!?) The method in this recipe is pretty basic for mac and cheese: make a roux, stir in milk, cream and cheese, mix in macaroni, sprinkle on topping and bake. The results are a creamy, cheesy mac and cheese with a crunchy topping – heaven!

I’m already planning the next time that I’ll make this…and that will be this weekend. My sister-in-law just brought home a new baby and I know they will love this mac and cheese. This recipe makes a full 11 x 17 pan so it’s perfect for leftovers or entertaining.

Please try this and let me know how it compares to other mac and cheese recipes! This has definitely been one of the highlight recipes of 68 Days of Gourmet so far and I know I’ll be making this for years to come.

Macaroni and Cheese
(Recipe source The Gourmet Cookbook)

Ingredients:

FOR TOPPING
1/4 stick (2 tablespoons) unsalted butter, melted
2 cups panko or coarse dry breadcrumbs
1 cup grated extra-sharp cheddar cheese

FOR CHEESE SAUCE AND MACARONI
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
2 3/4 cup whole milk
3/4 cup heavy cream
4 cups grated extra-sharp cheddar cheese (about 1 pound)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3/4 pound elbow macaroni

Directions:

Preheat oven to 400 degrees. Grease a 3-4 quart baking dish or 13 x 9 pan with butter or cooking spray.

FOR THE TOPPING
Mix together panko, butter and cheese in a medium bowl. Set aside.

FOR THE SAUCE
Melt butter in a heavy pot over low heat. Whisk in flour and red pepper flakes and cook, whisking constantly, for about 3 minutes to make a roux. Whisk in milk in a slow steady stream. Increase heat and bring to a boil, whisking constantly. Simmer for another 3 minutes, stirring frequently until mixture is thickened a bit. Stir in cream, cheese, mustard, salt and pepper until cheese is melted. Remove from heat and set aside.

COOK THE MACARONI AND ASSEMBLE THE DISH
Cook macaroni according to package directions, making sure to add plenty of the salt to the cooking water. (At least 1 tablespoon for every 4 quarts.) Undercook macaroni about 3-4 minutes so that it still has quite a bite to it. This ensures the pasta won’t get mushy when cooking. Reserve 1 cup pasta water and then drain noodles.

Stir together macaroni, reserved cooking water and sauce in a large bowl or in your sauce pot if it’s big enough. Transfer to prepared baking dish, mixture will be loose.

Sprinkle topping evenly over mixture and bake for about 25-35 minutes. Top should be golden and bubbling.

Yield: 8 main course servings or 12-14 side dish servings

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68 Days of Gourmet: Day 5

jeweledrice

I was tasked with bringing a starch side dish to a family dinner last weekend. Brandon was cooking a turkey breast on the Big Green Egg as our meat. I decided not to make anything potato based since Thanksgiving is coming up so soon. I found this rice recipe when I was researching recipes for 68 Days of Gourmet and thought it sounded different. Brandon isn’t the biggest fan of rice but I love it. He also isn’t the biggest fan of dried fruit but I love that too. I thought our family dinner was the perfect time to try this since I would have a larger audience who would appreciate my rice and dried fruit side dish!

The method for preparing this rice is really different. Read the recipe directions below and you’ll see what I mean. I was pretty nervous about the final product turning out but I trusted the recipe and it turned out exactly right. I was scared the crust would be a burned mess but it was perfectly golden. The butter drenched toasted almonds on top were the perfect finish.

This rice is a great side dish for richly spiced pork and chicken and complemented our turkey breast well too. The leftovers were great with the Spiced Chicken I made for dinner on Tuesday night. A note, this recipe makes a ton of rice so you may want to half it if you’re feeding a smaller crowd.

Jeweled Rice with Dried Fruit
(Recipe adapted from Gourmet, November 2004)

Ingredients:

3 cups basmati rice
4 quarts water
3 tablespoons salt
1/2 cup dried apricots (3 1/2 oz), quartered (I omitted these)
1/2 cup golden raisins (3 oz)
1/2 cup dried cranberries (2 oz)
1 stick (1/2 cup) unsalted butter, divided
1/2 teaspoon ground cardamom
1/2 teaspoon black pepper
1/2 cup slivered unsalted roasted almonds

Directions:

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.

Bring water and salt to a boil in a 6-quart heavy pot. Add rice and boil, uncovered for about 5 minutes – starting from the time the rice starts to boil. Stir occasionally. Drain in sieve.

Mix together dried fruit in a bowl. Melt 6 tablespoons butter in a cleaned and dried pot. Stir in cardamom and pepper and combine. Alternate layers of rice and dried fruit over the butter mixture, beginning and ending with rice. Mound loosely, don’t pack it in. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon. Wrap lid of pot in a kitchen towel, folding edges of towel up and over the lid (keeping towel away from burner). Cook rice over low heat, undisturbed, until tender and a crust forms on bottom, about 30 to 35 minutes. Do not lift the lid while the rice is cooking. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.

While rice is resting, heat remaining 2 tablespoons butter in a small skillet over medium heat and cook almonds, stirring, until lightly browned, 2 to 3 minutes.

Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with almonds.

Yield: 10-12 side dish servings

Notes:
*Rice can stand off heat up to 1 hour. Just keep covered and undisturbed
* If you’re short on time, you can skip letting the rice stand after cooking. Spoon loose rice onto a platter and then dip bottom of pot into a large bowl of cold water for 30 seconds to loosen crust.

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68 Days of Gourmet: Day 3

acornsquash2

I love roasted winter squash. While it is time intensive to cook, the preparation is easy and pretty hands-off.  If you’ve never worked with winter squash it can look a little intimidating in the store. I will admit that it’s a bit of a challenge to cut into (I usually make Brandon supervise me when I’m using the really big knife!) but the end result is hearty and full of flavor.

I usually keep the squash simple and roast it with a bit of butter and brown sugar or maple syrup. But last Friday night we decided to stay in and grill steaks and I wanted to kick it up a bit. I found this recipe for Maple Glazed Acorn Squash with Currants on Gourmet and decided to give it a try. I didn’t have currants but I did have dried cranberries and golden raisins so I substituted those.

This squash is a great side dish with winter meals and goes especially well with pork and poultry. It would even be a nice addition to a holiday meal.

acornsquash

Maple Glazed Acorn Squash with Dried Fruit
(Recipe source Gourmet, October 1992)

Ingredients:

3 acorn squash (each about 1 1/2 pounds), halved crosswise and the seeds and strings discarded
1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup pure maple syrup
1/4 teaspoon ground allspice, or to taste
3 tablespoons dried fruit
Salt and pepper, to taste

Directions:

Preheat oven to 400 degrees.

Spread 1/2 teaspoon of butter over the cavity of each squash half. Sprinkle with salt and pepper and arrange cut side down in a large baking pan. Add enough water to reach about 1/4 inch up the sides of squash halves.  Bake for about 30 minutes.

While the squash is baking, combine remaining butter, maple syrup, allspice, dried fruit and a pinch of salt in a small saucepan. Cook over low heat until butter is melted and dried fruit is plump, stirring often.

Remove squash from the oven and flip so cut sides face up. Brush generously with some of the maple mixture and return to the oven. Bake for another 20-30 minutes more, basting frequently with maple mixture and adding more water to the pan if necessary.  Squash should be very tender when done. Season with salt and pepper and serve.

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marinara

Last weekend we picked up some fresh pasta from Pasta Provisions here in Charlotte. It’s a great locally owned Italian grocery. We chose their garlic and rosemary linguine. I was stumped on what sauce to serve with this pasta. Brandon loves red sauce so I decided to keep it simple with an easy marinara full of tomato, garlic and basil.

My dad shared this marinara recipe with me years ago. It’s super simple and so much more flavorful than jarred pasta sauce. It was the perfect complement to our pasta and reminded me that I should keep this in the freezer at all times so I can avoid using jarred sauce on  week nights!

Easy Marinara
(Recipe source my Dad)

Ingredients:

1/4 cup olive oil
1 small onion, diced
2 cloves garlic, crushed and diced
1 stalk celery, broken into 4 pieces
1 carrot, finely diced
32 ounce high quality crushed tomatoes (recommended San Marzano)
2 bay leaves
Dash of sugar
Shot of red wine
Salt and pepper, to taste
Fresh basil, julienned

Directions:

Heat large saucepan over medium heat. Add olive oil and heat until shimmering. Add onions and saute for about 5 minutes, until they begin to become translucent. Add garlic, celery and carrot and cook for another 5 minutes. Add wine, tomatoes, bay leaves, sugar and red wine. Simmer for 1 hour over low heat, uncovered. Season with salt and pepper and stir in fresh basil right before serving.

Yield: 4 servings

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corndip

While we were living in Birmingham, this corn dip seemed to pop up at a lot of parties. Who would think that a cold, creamy corn mixture would be delicious and addicting with Fritos Scoops? Yes, you heard me right…I said it – Fritos!  This dip is a cinch to put together and will bring people back to the dip bowl over and over…and over…and over.

This week I volunteered to bring appetizers to a family barbecue and I knew this dip was the perfect thing! My friend Lindsey from Birmingham sent me the recipe. As I expected, no one in the Charlotte crowd had tried the dip before but they all loved it.

Bring this dip to your next party!

Summer Corn Dip
(Recipe source my friend Lindsey)
Printable Recipe: Corn Dip

Ingredients:

1/2 cup light sour cream
1/2 cup light mayo
2 cans Mexi-corn, drained
2 cups sharp cheddar cheese, grated
1/4 cup green onions, chopped
1/4 cup red and green peppers, finely diced
Directions:

Mix together and chill for at least 30 minutes before serving. Serve with corn chips – recommended Fritos Scoops.

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