So, this is the second week of our CSA (crop share association), and this is the second week that we've had an inordinate amount of radishes in our share.
I'm not really a fan of radishes.
But my friend clued me into this dip, and I'm thrilled about it.
1 (8 oz.) pkg cream cheese
8-12 radishes, washed and chopped in half
3/4 - 1 t. salt
Optional ingredients:
dill
garlic
1. Put radishes in a food processor and pulse until radishes are in teeny-tiny pieces....think crushed candy canes...it'll look similar. =)
2. In a bowl, mix the radishes with the cream cheese and salt (and optional ingredients, if you like) with a spoon or stand mixer.
Serve with tortilla chips, celery, cucumber....really, it's all delicious.
Showing posts with label Veggies. Show all posts
Showing posts with label Veggies. Show all posts
Friday, July 2, 2010
Sunday, December 27, 2009
Minestrone Soup
Today was a cold day, and I was craving soup. However, I was low on groceries. I made minestrone with what was in the back of the refrigerator produce bin---and it turned out to be delicious.
pasta pot full of veggie broth
pinch Italian seasoning
3 carrots, chopped
3 stalks celery, diced fine
1 cup frozen chopped spinach
8 oz dry egg noodles
2 onions, diced fine
3-4 cloves garlic, sliced
few grinds of fresh pepper
pinch of salt
Before I get to the recipe, I have to talk about one of my most favorite things. Trader Joe's makes these little packets of concentrated vegetable broth. They come in a small green box. Inside are a dozen tubes of...vegetable syrup? Basically, that's what it is. Really concentrated, thick broth. You add 1 tube to 1 cup of water. They save sooooo much cabinet space, are very light to carry, and are perfect for backpacking meals. Also, they have amazing flavor and are low-sodium. Can you tell how much I love them?
So anyway, that intro is just to say--when I made this recipe, I used a pasta pot full of water with 4 or 5 packets of broth mixed in.
1. Bring the broth to a simmer. Add a small pinch of Italian seasoning ground between your fingers. As the broth is heating, dice the celery, then add it to the pot.
2. Dice the carrots, and sautee them in a tablespoon of olive oil. (Don't skimp on the olive oil, it's the only fat in the dish.) While the carrots cook, dice the onions and garlic.
3. When the carrots are "al dente", add them to the pot, and saute the onions and garlic in the pan. When the garlic and onions are translucent, add them to the pot along with the frozen spinach, and bring the pot to a boil.
4. Add the egg noodles and cook according to package directions. (Mine only took 4 minutes.) Add salt and pepper to taste. Serve topped with grated Parmesan.
P.S. This was so good that after we ate the whole pot for lunch, I turned around and made another batch before the stove cooled down. Now that is a good recipe.
pasta pot full of veggie broth
pinch Italian seasoning
3 carrots, chopped
3 stalks celery, diced fine
1 cup frozen chopped spinach
8 oz dry egg noodles
2 onions, diced fine
3-4 cloves garlic, sliced
few grinds of fresh pepper
pinch of salt
Before I get to the recipe, I have to talk about one of my most favorite things. Trader Joe's makes these little packets of concentrated vegetable broth. They come in a small green box. Inside are a dozen tubes of...vegetable syrup? Basically, that's what it is. Really concentrated, thick broth. You add 1 tube to 1 cup of water. They save sooooo much cabinet space, are very light to carry, and are perfect for backpacking meals. Also, they have amazing flavor and are low-sodium. Can you tell how much I love them?
So anyway, that intro is just to say--when I made this recipe, I used a pasta pot full of water with 4 or 5 packets of broth mixed in.
1. Bring the broth to a simmer. Add a small pinch of Italian seasoning ground between your fingers. As the broth is heating, dice the celery, then add it to the pot.
2. Dice the carrots, and sautee them in a tablespoon of olive oil. (Don't skimp on the olive oil, it's the only fat in the dish.) While the carrots cook, dice the onions and garlic.
3. When the carrots are "al dente", add them to the pot, and saute the onions and garlic in the pan. When the garlic and onions are translucent, add them to the pot along with the frozen spinach, and bring the pot to a boil.
4. Add the egg noodles and cook according to package directions. (Mine only took 4 minutes.) Add salt and pepper to taste. Serve topped with grated Parmesan.
P.S. This was so good that after we ate the whole pot for lunch, I turned around and made another batch before the stove cooled down. Now that is a good recipe.
Monday, November 16, 2009
Pioneer Woman's Carrot and Squash Curry Soup
(Image from Pioneer Woman)I think I used 4 cans chicken broth, minus a cup (and no wine). Also, I like curry, but I though 1 Tablespoon of the stuff was a bit heavy in this. I'll add less next time. But really, this is good soup! We ate half of it, and put the other half in the freezer for later.
Ingredients
* 3 Tablespoons Olive Oil
* 5 cloves Garlic, Minced
* 1 whole Large Onion, Diced
* 3 whole Carrots, Washed And Sliced Thin
* 4 whole Yellow Squash (sliced)
* Salt To Taste
* 1 Tablespoon Curry Powder (more To Taste!)
* ½ cups Dry White Wine (optional)
* 48 ounces, fluid Chicken Broth
* Heavy Cream (optional)
Preparation Instructions
Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
After 1 hour, taste and adjust seasonings. Turn off heat.
Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle heavy cream over the top.
Wednesday, February 4, 2009
Baked Penne with Roasted Vegetables
(by Giada de Laurentiis)
Ingredients
* 2 red peppers, cored and cut into 1-inch wide strips
* 2 zucchini, quartered lengthwise and cut into 1-inch cubes
* 2 summer squash, quartered lengthwise and cut into 1-inch cubes
* 4 cremini mushrooms, halved
* 1 yellow onion, peeled and sliced into 1-inch strips
* 1/4 cup extra-virgin olive oil
* 1 teaspoon salt, divided
* 1 teaspoon freshly ground black pepper, divided
* 1 tablespoon dried Italian herb mix or herbs de Provence
* 1 pound penne pasta
* 3 cups marinara sauce (store bought or homemade)
* 1 cup grated fontina cheese
* 1/2 cup grated smoked mozzarella
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan, plus 1/3 cup for topping
* 2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
(Note: I never have fontina cheese on hand, so I've always just made this with all mozzarella. It is sooo delicious and satisfying. You can mix and match the veggies depending on what you like.)
Ingredients
* 2 red peppers, cored and cut into 1-inch wide strips
* 2 zucchini, quartered lengthwise and cut into 1-inch cubes
* 2 summer squash, quartered lengthwise and cut into 1-inch cubes
* 4 cremini mushrooms, halved
* 1 yellow onion, peeled and sliced into 1-inch strips
* 1/4 cup extra-virgin olive oil
* 1 teaspoon salt, divided
* 1 teaspoon freshly ground black pepper, divided
* 1 tablespoon dried Italian herb mix or herbs de Provence
* 1 pound penne pasta
* 3 cups marinara sauce (store bought or homemade)
* 1 cup grated fontina cheese
* 1/2 cup grated smoked mozzarella
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan, plus 1/3 cup for topping
* 2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
(Note: I never have fontina cheese on hand, so I've always just made this with all mozzarella. It is sooo delicious and satisfying. You can mix and match the veggies depending on what you like.)
Guacamole Salad
(by Ina Mae Garten)
Ingredients
* 1 pint grape tomatoes, halved
* 1 yellow bell pepper, seeded and 1/2-inch diced
* 1 (15-ounce) can black beans, rinsed and drained
* 1/2 cup small diced red onion
* 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
* 1/2 teaspoon freshly grated lime zest
* 1/4 cup freshly squeezed lime juice (2 limes)
* 1/4 cup good olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon minced garlic
* 1/4 teaspoon ground cayenne pepper
* 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
(Note: This is an amazing side dish, but it would also be really yummy served over romaine as a main dish salad. I usually leave out the onions, jalapenos and cayenne because I don't like things too spicy.)
Ingredients
* 1 pint grape tomatoes, halved
* 1 yellow bell pepper, seeded and 1/2-inch diced
* 1 (15-ounce) can black beans, rinsed and drained
* 1/2 cup small diced red onion
* 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
* 1/2 teaspoon freshly grated lime zest
* 1/4 cup freshly squeezed lime juice (2 limes)
* 1/4 cup good olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon minced garlic
* 1/4 teaspoon ground cayenne pepper
* 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
(Note: This is an amazing side dish, but it would also be really yummy served over romaine as a main dish salad. I usually leave out the onions, jalapenos and cayenne because I don't like things too spicy.)
Tuesday, October 21, 2008
Mexican Style Corn
I got this recipe (is it a recipe?! there are only four ingredients!) off of petitelefant.blogspot.com
MEXICAN STYLE CORN
*Prepare corn on the cob as usual.
*Spread sour cream on the corn.
*Sprinkle with paprika.
*Roll in grated asiago cheese.
*Enjoy
I didn't have any asiago, so I sprinkled grated Parmesan (you know the stuff) and it turned out great. Really delicious. Really easy. Oh, and we had the corn on a stick because it was fun.
MEXICAN STYLE CORN
*Prepare corn on the cob as usual.
*Spread sour cream on the corn.
*Sprinkle with paprika.
*Roll in grated asiago cheese.
*Enjoy
I didn't have any asiago, so I sprinkled grated Parmesan (you know the stuff) and it turned out great. Really delicious. Really easy. Oh, and we had the corn on a stick because it was fun.
Wednesday, July 30, 2008
Zucchini Cakes
I am talking Zuchinni Cakes like crab cakes, not zuchinni cake like carrot cake. You know what I'm saying? I know a lot of us follow P-Dub's blog, so some of you maybe have already tried these...but, if you haven't, give them a try. This recipe is so easy to make and really good! There are step-by-step instructions and photos on P-Dub's blog, so I am going to have you click over there rather than type it out. Here's the link--try them out!
Monday, May 12, 2008
Tofu Satay with Peanut Sauce
Are you a fan of delicious flavor?
This is the BEST recipe I've tried in a long time. The dish tasted like something you would get at a Thai restaurant. The peanut sauce is phenomenal; I've tried probably half a dozen peanut sauce recipes in the past, and never really liked any of them. This one is far and away the best I've tried. If you're not a tofu-lover, you could do the exact same recipe with chicken instead of tofu (just increase the cooking time a bit).
Step 1) Cook some brown rice. Steam some vegetables (I used broccoli and carrots).
Step 2) Prepare the tofu. Cut a block of extra-firm tofu into 1-inch cubes. Put them in a bowl with a cut-up red bell pepper. Marinate them for 15-20 minutes in a mixture of 2 T. soy sauce and 2 T. sesame oil.
Step 3) Make the peanut sauce. No cooking necessary. Just place the following ingredients into your blender or food processor and whir them up: 3/4 c. coconut milk, 1/2 c. peanut butter, 2 minced garlic cloves, 1 1/2 t. curry powder, 1 1/2 T. brown sugar, 1 T. fresh lime juice, 1 T. canola oil, 1 1/2 T. soy sauce.
Step 4) Pour 1/3 of the peanut sauce mixture over the tofu and red peppers. Spread the mixture, single-layered, into a baking dish. Bake 20-25 minutes in a 450-degree oven.
Step 5) Assemble. Brown rice plus steamed veggies plus baked tofu plus extra peanut sauce poured over the top. Top with crushed peanuts, if you like!
I'm not even messing around. This is so good.
This is the BEST recipe I've tried in a long time. The dish tasted like something you would get at a Thai restaurant. The peanut sauce is phenomenal; I've tried probably half a dozen peanut sauce recipes in the past, and never really liked any of them. This one is far and away the best I've tried. If you're not a tofu-lover, you could do the exact same recipe with chicken instead of tofu (just increase the cooking time a bit).
Step 1) Cook some brown rice. Steam some vegetables (I used broccoli and carrots).
Step 2) Prepare the tofu. Cut a block of extra-firm tofu into 1-inch cubes. Put them in a bowl with a cut-up red bell pepper. Marinate them for 15-20 minutes in a mixture of 2 T. soy sauce and 2 T. sesame oil.
Step 3) Make the peanut sauce. No cooking necessary. Just place the following ingredients into your blender or food processor and whir them up: 3/4 c. coconut milk, 1/2 c. peanut butter, 2 minced garlic cloves, 1 1/2 t. curry powder, 1 1/2 T. brown sugar, 1 T. fresh lime juice, 1 T. canola oil, 1 1/2 T. soy sauce.
Step 4) Pour 1/3 of the peanut sauce mixture over the tofu and red peppers. Spread the mixture, single-layered, into a baking dish. Bake 20-25 minutes in a 450-degree oven.
Step 5) Assemble. Brown rice plus steamed veggies plus baked tofu plus extra peanut sauce poured over the top. Top with crushed peanuts, if you like!
I'm not even messing around. This is so good.
Thursday, May 8, 2008
More Deceptively Deliciousness
Just tried this one out on a friend's recommendation, so good. I have heard it works well with strawberry or raspberry preserves as well.
BLUEBERRY OATMEAL BARS (WITH SPINACH!)
-Nonstick cooking spray
-2 cups old-fashioned oats
-1 1/4 cups all-purpose flour
-1/2 cup sugar
-1/2 tsp. cinnamon
-1/4 tsp. baking powder
-1/4 tsp. salt
-1 tsp. pure vanilla extract
-3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
-1 cup low-sugar blueberry preserves (I used strawberry, yum.)
-1/2 cup spinach puree
Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well. Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes. Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars. (You have to let them cool completely, so the spinach flavor can disappear.)
HOW TO PUREE THE SPINACH
-Prep: No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf.
-Cook: Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted.
-Puree: In a food processor or blender for about 2 minutes, until smooth and creamy.
BLUEBERRY OATMEAL BARS (WITH SPINACH!)-Nonstick cooking spray
-2 cups old-fashioned oats
-1 1/4 cups all-purpose flour
-1/2 cup sugar
-1/2 tsp. cinnamon
-1/4 tsp. baking powder
-1/4 tsp. salt
-1 tsp. pure vanilla extract
-3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
-1 cup low-sugar blueberry preserves (I used strawberry, yum.)
-1/2 cup spinach puree
Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well. Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes. Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars. (You have to let them cool completely, so the spinach flavor can disappear.)
HOW TO PUREE THE SPINACH-Prep: No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf.
-Cook: Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted.
-Puree: In a food processor or blender for about 2 minutes, until smooth and creamy.
Friday, May 2, 2008
Couscous Salad with Tomato and Mint
So in an attempt to cook with less salt, I have a goal of trying one new fresh herb every week. This week the herb was mint, which has always scared me...I've tasted some dishes with mint that were really bad. Anyway, this couscous salad (from the Food Network website) was my first mint attempt (I made it for lunch today) and I thought it was great! The method of boiling the couscous water gave really great flavor, and I ended up loving the combination of parsley and mint.
3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional
Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional
Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
Monday, March 24, 2008
Easter Dinner a la Michael Chiarello
For our Easter dinner, I literally ripped off an entire episode of Michael Chiarello's Food Network show. It's a lot of recipes, so I'm not going to post them all... but I'll put up the links in case you're feeling adventurous. It took a long time to prepare everything, but it was all really delicious.
-White Bean Waffles with Asparagus-Leek Ragout (pictured above).
(On the show Michael made some individual baked egg dish, but we had a lot of people eating so I just made a big pan of scrambled eggs with thyme and we used that to top off the waffles instead.)
-Brunch Panzanella
(The thing that made the brunch panzanella especially delicious was the balsamic strawberries. Wow! I'd never had strawberries with balsamic vinegar before, but they were so delicious. They're easy to make: I sliced up two cartons of strawberries, then mixed them with 1/4 cup sugar, 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, and a pinch of salt. That's it! YUM!)
Lentil, Garbanzo Bean and Tomato Salad... and a Mistake
First I'll give you the original (very simple) recipe... then I'll tell you what I ended up making after I managed to mess everything up :)
2 1/2 cups water
1 cup lentils
2 large carrots, peeled, diced
1 bay leaf
1 can garbanzo beans, drained and rinsed
1/2 basket cherry tomatoes, halved
1 cup chopped fresh parsley (I used basil and thyme instead)
4 green onions, chopped (I only used 2)
4 1/2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and pepper
Combine water, lentils, carrots and bay leaf in saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool. Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared four hours ahead; cover and refrigerate.)
* * *
Sounds simple enough, right? Well, this is what I did. For the first step, I substituted ingredients that I had on hand: red lentils (not realizing they are softer and smaller than regular lentils), red potatoes instead of carrots, and chopped fresh basil and thyme instead of the bay leaf. After 15 minutes I picked up the lid to check on the lentils and they were MUSH. Apparently the red lentils cook more quickly...
So instead of lentils, I popped some quinoa in the rice cooker (no risk of overcooking it that way), then mixed the cooked quinoa with all the other recipe ingredients. It came out DELICIOUS. Really, I can't imagine that the lentils would be as good as the quinoa because it was fantastic. I also thought that the basil and thyme made all the difference.
But I didn't want to waste the lentil-potato mush, so I added olive oil, lemon juice, salt and pepper and mixed everything together well...and I had it for lunch. It was actually quite delicious--it tasted like a combination of mashed potatoes and hummus. Let's call it: Herbed Red Lentil-Potato Mash. You should try it :)
2 1/2 cups water
1 cup lentils
2 large carrots, peeled, diced
1 bay leaf
1 can garbanzo beans, drained and rinsed
1/2 basket cherry tomatoes, halved
1 cup chopped fresh parsley (I used basil and thyme instead)
4 green onions, chopped (I only used 2)
4 1/2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and pepper
Combine water, lentils, carrots and bay leaf in saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 25 minutes. Drain; transfer to large bowl. Cool. Mix all remaining ingredients into lentils. Season to taste with salt and pepper. (Can be prepared four hours ahead; cover and refrigerate.)
* * *
Sounds simple enough, right? Well, this is what I did. For the first step, I substituted ingredients that I had on hand: red lentils (not realizing they are softer and smaller than regular lentils), red potatoes instead of carrots, and chopped fresh basil and thyme instead of the bay leaf. After 15 minutes I picked up the lid to check on the lentils and they were MUSH. Apparently the red lentils cook more quickly...
So instead of lentils, I popped some quinoa in the rice cooker (no risk of overcooking it that way), then mixed the cooked quinoa with all the other recipe ingredients. It came out DELICIOUS. Really, I can't imagine that the lentils would be as good as the quinoa because it was fantastic. I also thought that the basil and thyme made all the difference.
But I didn't want to waste the lentil-potato mush, so I added olive oil, lemon juice, salt and pepper and mixed everything together well...and I had it for lunch. It was actually quite delicious--it tasted like a combination of mashed potatoes and hummus. Let's call it: Herbed Red Lentil-Potato Mash. You should try it :)
Friday, March 21, 2008
Reccomendation
So I tried this Pioneer Woman Cooks recipe. It was yummy, of course. Every recipe she makes is delicious. I cut it in half and I still had enough food to feed at least 12 people. :)
Thursday, March 20, 2008
Whole-Wheat Pasta With Green Beans and Ricotta
Mmm! Thank you for this recipe, Giada de Laurentiis! Way easier than making a full-blown cheese sauce. I used rotini pasta and sauteed broccoli along with the green beans to get a double-dose of veggies.
1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.
1 pound whole-wheat linguine
1/2 cup part-skim ricotta
3 tablespoons olive oil
1/2 pound French green beans, trimmed and halved lengthwise
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 lemon, zested
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.
Monday, February 25, 2008
Oven Roasted Red Potatoes and Asparagus
This recipe is a tweaked version from allrecipes.com
Ingredients:
- 6 red potatoes, cut into 2 inch chunks
- 1 bunch fresh asparagus, trimmed
- 2 tbsp extra virgin olive oil
- 2 tsp garlic powder
- ½ -1 tsp rosemary
- ½ - 1 tsp thyme
- 1 1/2 tsp salt
- pepper (which I forgot, but it was still so good)
Directions:
1. Preheat oven to 425 degrees.
2. In a 9x13 baking dish toss potatoes with 1 tbsp olive oil, garlic, rosemary, thyme, 1 tsp salt. Cover with aluminum foil. Bake 30 minutes in oven.
3. Put the asparagus on top of the potatoes. Drizzle remaining olive oil and sprinkle remaining salt over asparagus. Replace foil and bake 7 more minutes.
4. Take off the foil and bake 5 more minutes. Pepper to taste (if you want). We ate it with grilled chicken. It was delicious. I'm sure it would be great with another vegetable if you don't like asparagus.
Ingredients:
- 6 red potatoes, cut into 2 inch chunks
- 1 bunch fresh asparagus, trimmed
- 2 tbsp extra virgin olive oil
- 2 tsp garlic powder
- ½ -1 tsp rosemary
- ½ - 1 tsp thyme
- 1 1/2 tsp salt
- pepper (which I forgot, but it was still so good)
Directions:
1. Preheat oven to 425 degrees.
2. In a 9x13 baking dish toss potatoes with 1 tbsp olive oil, garlic, rosemary, thyme, 1 tsp salt. Cover with aluminum foil. Bake 30 minutes in oven.
3. Put the asparagus on top of the potatoes. Drizzle remaining olive oil and sprinkle remaining salt over asparagus. Replace foil and bake 7 more minutes.
4. Take off the foil and bake 5 more minutes. Pepper to taste (if you want). We ate it with grilled chicken. It was delicious. I'm sure it would be great with another vegetable if you don't like asparagus.
Sunday, November 25, 2007
Sweet Potato Souffle
This is the recipe of a friend's grandmother who is from the deep south. It's yummy!
3 C sweet potatoes, cooked and mashed
1 T sugar
2 eggs (beaten)
1/2 C milk
1/2 t vanilla
topping:
1 C dark brown sugar
1/2 C flour
3/4 stick butter
1 C chopped pecans
Preheat oven to 350. Add to sweet potatoes the sugar, eggs, milk, and vanilla. Pour potato mixture into a well-buttered baking dish.
Mix topping: melt butter; add sugar and flour. Blend well. Add pecans. The mixture should be paste-like. Spread the topping over the potatoes. Bake at 350 for 40 min. Let sit for about 10 min before serving.
3 C sweet potatoes, cooked and mashed
1 T sugar
2 eggs (beaten)
1/2 C milk
1/2 t vanilla
topping:
1 C dark brown sugar
1/2 C flour
3/4 stick butter
1 C chopped pecans
Preheat oven to 350. Add to sweet potatoes the sugar, eggs, milk, and vanilla. Pour potato mixture into a well-buttered baking dish.
Mix topping: melt butter; add sugar and flour. Blend well. Add pecans. The mixture should be paste-like. Spread the topping over the potatoes. Bake at 350 for 40 min. Let sit for about 10 min before serving.
Wednesday, November 7, 2007
Impossible Garden Pie
2 c chopped zucchini
1 c diced tomato
1/2 c chopped onion
1/3 grated Parmesan
1 c milk
1/2 Bisquick
2 eggs
1/2 t salt
1/4 t pepper
Preheat oven to 400ยบ
Mix zuke, tomato, onion, and cheese together in bowl; spread evenly in lightly greased pie pan. Combine remaining ingredients and beat until smooth (15 secs in blender, 1 min. w/ hand mixer). Pour into pie pan (pan will likely be tip-top full). Bake until golden and knife comes out clean, about 30 minutes. Let stand 5 minutes or more before cutting.
This resembles quiche. My husband despises quiche. He really liked this. It would be really good with pieces of ham in it, too. And definitely let it stand and setup before cutting into it.
1 c diced tomato
1/2 c chopped onion
1/3 grated Parmesan
1 c milk
1/2 Bisquick
2 eggs
1/2 t salt
1/4 t pepper
Preheat oven to 400ยบ
Mix zuke, tomato, onion, and cheese together in bowl; spread evenly in lightly greased pie pan. Combine remaining ingredients and beat until smooth (15 secs in blender, 1 min. w/ hand mixer). Pour into pie pan (pan will likely be tip-top full). Bake until golden and knife comes out clean, about 30 minutes. Let stand 5 minutes or more before cutting.
This resembles quiche. My husband despises quiche. He really liked this. It would be really good with pieces of ham in it, too. And definitely let it stand and setup before cutting into it.
Friday, October 19, 2007
Spaghetti Frittata
I'm putting the original recipe up here. When I made it, I used tomatoes and broccoli instead of the vegetables suggested here and it came out delicious. You could use any veggies that your family likes (or even, I imagine, frozen mixed vegetables).
8 oz. spaghetti (cook it as you're doing everything else)
1 Tbsp. olive oil
1 medium onion, sliced
2 c. sliced fresh mushrooms
1 medium zucchini, sliced
1 can diced tomatoes, undrained
8 eggs, slightly beaten
1 c. shredded mozzarella cheese
Preheat oven to 350.
Heat oil in large ovenproof skillet on stovetop on medium-high. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 min or until most of the liquid has evaporated, stirring occasionally.
Mix cooked pasta, eggs, and 1/2 cup of the cheese in a large bowl; mix well. Add to vegetables in skillet; stir until well blendded. Cook on medium-low heat 5 min. or until bottom of frittata is set. Sprinkle with remaining 1/2 cup of cheese.
Put the skillet in the oven; bake 10 min, or until the center is set. Cut into wedges to serve.
8 oz. spaghetti (cook it as you're doing everything else)
1 Tbsp. olive oil
1 medium onion, sliced
2 c. sliced fresh mushrooms
1 medium zucchini, sliced
1 can diced tomatoes, undrained
8 eggs, slightly beaten
1 c. shredded mozzarella cheese
Preheat oven to 350.
Heat oil in large ovenproof skillet on stovetop on medium-high. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 min or until most of the liquid has evaporated, stirring occasionally.
Mix cooked pasta, eggs, and 1/2 cup of the cheese in a large bowl; mix well. Add to vegetables in skillet; stir until well blendded. Cook on medium-low heat 5 min. or until bottom of frittata is set. Sprinkle with remaining 1/2 cup of cheese.
Put the skillet in the oven; bake 10 min, or until the center is set. Cut into wedges to serve.
Thursday, October 18, 2007
Per Liz's Request: Crock Pot Green Beans
In a crock pot, put:
2-3 cans green beans (or 1lb frozen)
1 can water
1 t. each of
basil
garlic powder
1 T. dried onions
2T. Olive Oil
2 beef bouillon cubes
dash of salt
dash of black pepper
Cook on low for as long as possible. At least 3 hours. Preferably 4-5. (Yes, this pretty much sucks all nutritional value out of the beans, but they're so gosh darn delicious that I lie to myself that they're totally healthy).
2-3 cans green beans (or 1lb frozen)
1 can water
1 t. each of
basil
garlic powder
1 T. dried onions
2T. Olive Oil
2 beef bouillon cubes
dash of salt
dash of black pepper
Cook on low for as long as possible. At least 3 hours. Preferably 4-5. (Yes, this pretty much sucks all nutritional value out of the beans, but they're so gosh darn delicious that I lie to myself that they're totally healthy).
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