Tag Archives: onion

Tropical Quinoa Salad

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Monday is salad night. So tonight we went tropical. Reminded me a bit of our week in Jamaica, actually. Or perhaps our time in Mexico/Honduras (2 days… 1 in each place. Cruise.) I found this recipe on Pinterest. Big surprise, right? It’s from a website called The Fit Cook. And because I am me, I added kale. Here’s my altered recipe (click on the recipe title to go to the original page). This serves 4-ish.

Tropical Quinoa Salad

Ingredients:

  • 1 cup dried quinoa
  • 2 tablespoons olive oil, divided
  • 1 red bell pepper, diced
  • about a cup of kale, sliced finely (or in larger pieces if you prefer)
  • 1 red onion, diced (I didn’t have an onion, so I skipped it. Still good, but the onion would have been better)
  • 1 can corn
  • 1 – 15oz can black beans, rinsed and drained (I used dry beans and soaked them)
  • 1 lime (I just used a very generous amount of juice from a container.)
  • 1 teaspoon agave nectar
  • 1 mango (I think I would use 2 mangoes next time)
  • ¼ cup fresh cilantro, chopped

Directions:

  1. To cook the quinoa, bring two cups of water to a boil in a medium saucepan, add the quinoa, plus a pinch of salt, and reduce to a simmer. Cook covered for about 10 minutes, or until the water is absorbed
  2. Heat one tablespoon of olive oil in a pot or a skillet over medium-high heat. Add the bell pepper, kale, onion, corn and black beans, and cook for 5 minutes, until the onion and bell pepper are lightly caramelized and slightly soft. Season with salt and pepper.
  3. Add the lime (or lemon, if you don’t have lime)  juice, the remaining olive oil, and the agave nectar. Whisk together and season with salt and pepper.
  4. Transfer the bell pepper, onion, corn and beans to the bowl. Add the mango and the cooked quinoa to the bowl and toss. Refrigerate until cooled. Add the cilantro, and serve.

The end! It’s sweet, healthy, and tropical. Perfect one dish dinner.

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Kale Fried Rice

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So, I have made a weekly dinner schedule. You know, to help me keep things a bit more organized, make grocery shopping easier, and because husband likes schedules. Nothing too strict, but a nice guideline. Thursday is rice night. Any meal involving rice as the main dish. So, to continue with my 5-days-a-week (or so) of kale kick, tonight we had Kale Fried rice. It was quite good. Husband loved it, I liked it. I will be making this again, but not every week. I got this from a site I discovered today called Erin’s Food Files.

Kale Fried Rice

Ingredients:

1/2 lb  kale, thick stems discarded
1-1/2 tbsp vegetable oil
2 cloves garlic, peeled & finely minced
3 scallions, trimmed, thinly sliced on diagonal (if you don’t have scallions, an onion will work)
2-1/2 cups cooked brown rice
1 Tbsp soy sauce (So I have this great citrus soy sauce, which goes great with the kale, since kale just begs for citrus! If you are using regular soy sauce, add a generous spritz of lemon juice)

Directions:

  1. Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes
  2. Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.
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Vodka Pasta

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This recipe comes from a site called Cook Like A Champion (which, yes, I discovered thanks to Pinterest! I’m not ashamed. I love Pinterest! So many amazing recipes. mmmm)

As you may or may not know, Husband LOVES pasta. He would seriously eat it every day for the rest of forever and  be thrilled to pieces! Weirdo. Anyhow, that to say, I like to try new and interesting pasta recipes often. He gets what he wants, and I get to try new recipes and don’t get bored. Win win! Anyhow, for Stephan I also made the “Oh My Goodness! Chicken” which I cut into slices and put on top of the pasta. I just had the pasta. (well, and salads. Always and salads). It turned out really well! But heads up, the recipe makes a lot of sauce. I mean, it’s probably the appropriate amount if you make the full 1 pound of pasta, but I did  not as we won’t eat that much in one sitting and husband isn’t crazy about  leftovers. Here we go!

Vodka Pasta

Ingredients:

4 tablespoons (1/2 stick) unsalted butter
3 garlic cloves, minced
medium yellow onion, diced
2 tablespoons tomato paste
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
Generous pinch of red pepper flakes
1 teaspoon salt
2 tablespoons slivered fresh basil, plus additional for serving
1 pound penne pasta
1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for serving (oh, I totally forgot to add the cheese to the recipe, and it was still amazing! However, cheese makes everything better, so use it if you wish)

Directions:

  1. Cook pasta in well salted water until al dente. Reserve 1/2 cup of cooking water, drain pasta and set aside.
  2. While the pasta is cooking, melt the butter in a large skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes
  3. Add the garlic and continue cooking until fragrant, about a minute more.
  4.  Stir in tomatoes and their juices.
  5.  Bring to a simmer.
  6. Reduce heat to medium and stir in the tomato paste and vodka.
  7. Cook until most of the alcohol has evaporated, at least 5 minutes
  8. Stir in cream, red pepper flakes and salt
  9. Bring to a a simmer, then reduce heat to medium-low.
  10. Cook sauce until thickened, about 5 minutes. Taste and adjust seasoning as needed.
  11. Stir in basil and cheese.
  12. Add pasta to skillet and toss to coat, adding pasta water as needed to thin the sauce. Serve topped with additional basil and Parmigiano-Reggiano.

Bon Appetit!

Vegetarian Vegetable Potpie

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So I had two of my favourite girls over for dinner and art last night. It was cold and a bit dreary, so I wanted to make something healthy, tasty and that was a comfort food.  Potpie! Of course! Being a vegetarian, I like to make vegetarian versions of traditional dishes. I also really like to share said dishes with people,  because they are yummy, healthy and shows that you can skip meat and still eat well! (Mind you, I don’t care that others eat meat, but I still like to share my foods). I got this recipe on Care2.com and altered it ever so slightly. I also cooked the pies in ramekins, so we each had individual little pies! Very cute ^_^

Vegetarian Vegetable Potpie

Ingredients:

Filling:

1 all-purpose potato, diced
2 teaspoons olive oil
1/2 cup chopped onions
1/2 cup chopped carrots
2 cups extra-firm tofu, cut into 1/4-inch dice
1/2 cup frozen peas, thawed (I had to use canned peas, which worked, but frozen would be highly preferable)
1 tablespoon minced fresh parsley leaves or 1/2 tablespoon dried parsley
1 1/2 cups Good Gravy (below)
Crust:

1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup butter, chilled
1 to 2 tablespoons cold water

Directions:

1. Preheat the oven to 350F. Lightly oil ramekins or casserole dish

2. Make the filling: Cook the potato in boiling salted water until tender. Drain, rinse, and set aside.

3. Heat the oil in a medium-size skillet over medium heat. Add the onions and carrots, cover, and cook, stirring occasionally, until tender. Transfer the onions and carrots to the prepared casserole dish, add the tofu, peas, parsley, and potato, and stir to mix. Add the gravy, stirring to combine, and set aside.

4. Make the crust: In a food processor, combine the flour and salt, pulsing to blend. Add the oil and process until the mixture is crumbly. With the machine running, slowly add the water and process until the mixture forms a ball.

5. On a lightly floured work surface, roll out the dough to 1 1/4-inch-thick round a little larger than the casserole dish. Place the crust over the filled casserole and crimp the edges to seal.

6. Bake until heated through and the crust is browned, 40 to 45 minutes. Let rest for 10 minutes before serving.

Serves 6.

Good Gravy:

2 cups vegetable stock or water (I used vegetable stock)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
Salt and freshly ground black pepper
Garlic powder to taste
2 tablespoons cornstarch, dissolved in 3 tablespoons water (dissolving it first is an important step!)
1/4 cup regular or soy milk  (I used soy)

1. In a small saucepan, combine the stock, thyme, garlic powder, and salt and pepper to taste and bring to a boil over high heat. Reduce the heat to low, whisk in the cornstarch mixture, and boil, whisking, until the sauce thickens, about 1 minute. Slowly whisk in the milk; do not allow to boil. Taste to adjust the seasonings.

Makes 2 1/2 cups.

Three Cheese Crustless Quiche

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This was my main dish. It also came from the book

Asheville Cooks

and the recipe is from
Hathaway’s Cafe and Market
Asheville NC

I served this to my family and friend that beautiful Wednesday evening. My friend, my dad and my grandmother are all mind-blowing cooks, so making food for them is exciting and a fun challenge. They LOVED this quiche! So, that’s a big compliment to this dish. This is one I will definitely be making again. And with the Zucchini, it’s a wonderful summer dish. By the way, this is wonderful served cold as well!

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Three Cheese Crustless Quiche

I made two. If you’re going to make one quiche, may as well make two, considering it saves so well! So, this recipe is for 2 quiches

Ingredients:

  • 3 cups chopped zucchini (I used 4 zucchini)
  • 4 cups sliced mushrooms
  • 1 cup chopped onion (I used a red onion)
  • 4 finely minced garlic cloves
  • 4 Tbs olive oil
  • 12 eggs
  • 1 cup light cream
  • 1 lb cream cheese (I used 1/3 fat cream cheese, and it worked just fine!)
  • 1 lb mild Cheddar cheese, grated
  • 1 lb Swiss cheese, grated
  • 4 cups cubed French bread, toasted
  • salt and pepper

Directions:

Sauté the zucchini, mushrooms, onion and garlic in oil until al dente (just cooked, not crisp). Set aside.

Preheat oven to 350*. In a bowl, beat the eggs with the cream. Add the sautéed vegetables, cheeses and bread, and mix. Season with salt and pepper

Pour into  two well-greased 9″ or 10″springform pans, tart pans, or 12 individual ramekins. Bake for 35 minutes, or until browned. (one of mine was done in 35 minutes, the other needed about 10 additional minutes because I filled the pan more than the other one). Insert a knife into the center of the quiche; if the knife comes out clean, the quiche is done. Cool for a few minutes before releasing from the springform pan.

Greenery Strudel

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I made two of these as an appetizer for my family and friends, we had 6 people present, and these were devoured!

Greener Strudel (x2)
From the “Asheville Cooks” cook book
From The Greenery Restaurant, in Asheville NC
(please note, this is how I made it, which is slightly different from the recipe in the book)

Ingredients:

  • 2 (10″ by 15″) sheet of puff pastry
  • 6-8 slices of Swiss cheese
  • 1 large tomato, in half inch or so slices
  • fresh basil to taste
  • 2 tsp or so of garlic
  • 4-6 slices of red onion
  • 1 can chopped olives (I ate a few out of the can ^_^)
  • 2 Tbs Extra Virgin Olive Oil
  • Egg wash (1 egg, and a splash of water)

Directions:

First off, preheat your oven to 425*
Lay the puff pastry on a lightly flowered cutting board. Lay the slices of cheese down the center of the pastry, leaving 2″ top and bottom margins, and 3″  side margins. Repeat with the tomato slices, basil, garlic, onion, and the optional black olives. Drizzle the olive oil over the layers, and season with garlic and herb powder. Did I not mention that you need that? Fold the top and bottom of the pastry over the filling.

Cut the 3″ margin of the puff pastry on the sides at 45 degree angles (both pointing inward) in 1/2″ wide strips. Alternating sides, pull the pastry strips over the filling. Overlap the strips to make a lattice-work atop the filling.

Brush the top of the strudel with the egg wash. Bake the strudel for 10 to 15 minutes, or until the pastry is done (the pastry should be a deep, dark brown, but not burnt)

Enjoy!

Not new, but still delicious!

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So the other night I made rib-eye steaks for my husband and (one of my ) best friend(s), and it just turned out marvelously!

I totally cheated, using Jack Daniels marinade on the steaks. I then put them in the broiler for about 3-5 minutes per side, or until the center is at least 130*
(by the way, for those of you wondering, I had a marvelous salmon steak. Mmm)

But as a marvelous “luxury”, Meara and I sautéed onions and mushrooms until they caramelized (the onions. shrooms don’t caramelize), and then… well…

This was served with asparagus, and smashed red potatoes.

I apparently haven’t posted my asparagus “recipe” yet, so I’ll do that soon.

Eat up!