Archive for the ‘vegetarian’ Category

Honey Spiced Brussel Sprouts

Nov 7th, 12 / 0 Comments

These days, being in grad school, I need things that are fast an easy that I can make while soon other things. In an attempt to make cooking brussel sprouts easier and also copy some of the best brussel sprouts I’ve ever had from Michael’s On Main in Capitola I came up with this ridiculously easy method.

Ingredients

Brussel Sprouts
2 tablespoons olive oil
Salt and pepper
2 tablespoons of butter
2 tablespoons of honey
1 teaspoon of cinnamon
handful of roasted pecans

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Instructions

Preheat oven to 400 F
Chop the brussel spouts into quarters, making sure to remove the bottoms
Coat the brussel sprouts with olive oil and then season with salt and pepper
Bake for 20-30 minutes total, stirring half way through
Meanwhile, melt the butter, honey and cinnamon in a sauce pan 
Once the brussel sprouts are done cooking, pour the honey butter over them
Top with chopped up pecans
Enjoy!  

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lunch & dinner, monday, vegetarian

Brie “Popsicles”

Jan 15th, 12 / 0 Comments

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Melted brie wrapped in puff pastry on a stick. With just a smudge of jam. Need I say more?

Full recipe and instructions coming soon.

binge day, dessert, vegetarian

Spinach, Black Bean, Pesto Sausage & Egg Breakfast

Sep 19th, 11 / 0 Comments

Here’s an easy recipe for busy mornings… pre-make individual serving egg dishes! Here’s what we used, per person:

3 eggs
1/4 cup chopped spinach
1/4 cup black beans
1 chopped up sausage (optional)

Mix everything together in individual oven-safe dishes

Bake at 350F for 45-60 minutes
(or until egg has cooked through)

Let cool.
Refrigerate if you’re going to eat them in the newt couple days, freeze if longer.
To reheat, place cold dishes in oven
Reheat at 250F for 30-60 minutes (cover with foil to prevent additional browning)
Now you have time to go for a run or get the kids out the door while your breakfast cooks!
Or simply microwave if you’re in a hurry!

breakfast, lunch & dinner, monday, slow-carb, vegetarian

Alice Waters Potato Salad

Aug 16th, 11 / 0 Comments

From the Alice Waters Cookbook!

Ingredients:

1/2 lbs potatoes
1 Tbs vinegar
salt
pepper
1/2 red onion finely chopped
1/4 cup mix of  Walnut Oil and olive oil
2 tablespoons of lemon juice (optional)
1 1/2 tsp dill weed

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lunch & dinner, salad, vegetarian

Hummus

Jul 20th, 11 / 0 Comments
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1 teaspoon salt
2+ tablespoons olive oil
lunch & dinner, monday, vegetarian

Tea Party

May 30th, 11 / 0 Comments

This week we’ll be featuring recipes and tips making your own tea party!

bars, cake & bread, dessert, lunch & dinner, muffin & scone, vegetarian

Guacamole

May 24th, 11 / 0 Comments

Ingredients:

4 avocados
1/2 tomato, diced
1/4 onion, diced
lime juice
sea salt

Instructions:

Smash the avocados in a bowl until you’re achieved your desired consistency
Add in the tomato and onion
Squeeze in the fresh lime juice, to taste
Salt to taste
Serve with chips!

lunch & dinner, slow-carb, vegetarian

Edamame Cheese Salad

May 17th, 11 / 0 Comments

We already love edamame, so adding cheese can only be a good thing! Found and followed the recipe from FoodNetwork.

Ingredients:

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 ounces) shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino, cut into 1/2-inch chunks
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper

 

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lunch & dinner, salad, vegetarian

Walnut Potato Salad

May 11th, 11 / 0 Comments

The best walnut oil in the world comes from La Nogalera! That’s where we got this recipe!

Ingredients:

2 Tbsp. walnut pieces2 lbs. new potatoes, such as Jersey Royals or Charlotte
1 Tbsp. tarragon or cider vinegar washed or scrubbed
2 tsp. Dijon mustard
1 Tbsp chopped fresh tarragon leaves
4 Tbsp. walnut oil
1 large shallot, finely chopped
1 tsp honey
2 Tbsp chopped cornichons or gherkins (optional)
flaked sea salt and freshly ground black pepper

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lunch & dinner, salad, vegetarian

Classic Potato Salad

May 2nd, 11 / 0 Comments

Ingredients

3 large potatoes, peeled and cut into 1-inch cubes
3 large eggs
1/2 cup diced onion
1/2 cup diced celery
1 pickle diced
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 cup mayonnaise


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lunch & dinner, salad, vegetarian

Nourishing Traditions Waffles

Apr 27th, 11 / 0 Comments

Straight from the Nourishing Traditions Cookbook, these waffles are very dense and moist, making them perfect for freezing and reheating. The original recipe called for 4 tablespoons of maple syrup, but we decided to leave that out.

Ingredients:

2 1/2 cups freshly ground whole wheat flour
2 cups yogurt
4 egg yolks
4 tablespoons melted butter
1 teaspoon sea salt
4 egg whites

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breakfast, vegetarian

Pizza Margherita

Apr 6th, 11 / 0 Comments

Straight from the most recent Bon Appetit! We used Trader Joes out of the bag whole wheat dough… probably should have rolled it a bit thinner, but it’s so sticky!

Ingredients:

1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
2 4-ounce balls fresh mozzarella in water
1/3 cup chopped fresh basil leaves plus small leaves for garnish

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binge day, lunch & dinner, salad, vegetarian

Moroccan Chicken Minestrone

Jan 15th, 11 / 0 Comments

This is Tami’s version of Minestrone Soup, with Moroccan influenced spices and  chunks of chicken. You can use any ratio of veggies you happen to have on hand. This is just what we used when we took the pictures.

Ingredients:

Onion
Carrots
Celery
Zucchini
Fresh Tomatoes
Canned Skinned Tomatoes
Tomato Paste
Chicken

Equal Parts:
Cumin
Coriander
Turmeric
Cinnamon

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lunch & dinner, slow-carb, soup, vegetarian

Homemade Peanut Butter

Dec 3rd, 10 / 0 Comments

Not only did we make homemade peanut butter, but we did a comparison of the texture of the peanut butters in the Quisinart  and in this crazy industrial juicer we have have. The good news for those that don’t have an industrial juicer… we didn’t notice that much difference!

Ingredients & Instructions:

Peanuts
Some sort of oil… peanut oil, sunflower oil
Salt

Mix the peanuts in your Quisinart first, until they get to a really thick peanut paste-like consistency
Add salt to taste and oil until you get the texture you want!
Enjoy!


lunch & dinner, slow-carb, vegetarian

Mac & Cheese

Nov 26th, 10 / 0 Comments

This recipe came from the Macaroni & Cheese cookbook, which is pretty hilarious because the only requirements are literally that the recipe contain macaroni AND cheese. So recipes like Truffled Timbales with Zucchini Pesto, Lemon-Scented Pasta Pudding and Tuna Noodle Casserole are in this book because they have… you guessed it… both cheese and macaroni! We’ll be trying out a couple more recipes, especially a couple of the baked versions.

This recipe is SUPER easy and SUPER quick. You can literally prep everything in the time it take for your pot was water to come to a boil.

Ingredients:

12 ounces smallish macaroni (elbows or pennette)
2 cloves chopped garlic (we minced 4 cloves)
1 shallot, chopped (we clearly used a red onion)
10-12 ounces shredded Gruyere, Emmenthal or Appenzeller (we used about 16 ounces total of all three!)
4 ounces of creme fraiche (we used heavy whipping cream)
A grating of nutmeg
Salt and pepper to taste
2 – 3 tablespoons butter


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lunch & dinner, vegetarian

Sourdough Dinner Rolls

Nov 24th, 10 / 0 Comments

Our first recipe from food.com. It went really well with meatloaf, though not very many of the rolls actually made it to the table! They were pretty easy for homemade bread too… we might just make them again to go with tomorrow’s turkey!

Ingredients:

1 cup sourdough starter
1 1/2 cups warm water
1 tablespoon yeast
1 tablespoon salt
2 tablespoons white sugar OR 2 tablespoons brown sugar OR sucanat
2 tablespoons olive oil
3 -4 cups flour (we used half whole wheat, half bread flour)
butter, melted

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breakfast, cake & bread, lunch & dinner, vegetarian

Semolina Sourdough Bread

Nov 19th, 10 / 0 Comments


Ingredients:

2 cups luke warm water
1/3 cup sourdough starter
1 1/4 cups unbleached bread flour
3 cups semolina flour
1 teaspoon salt
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

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breakfast, cake & bread, lunch & dinner, vegetarian

Peter’s Minestrone Soup

Nov 8th, 10 / 0 Comments

Monday is Peter’s night to cook, so he used up all the vegetables in the fridge to make his “world-famous” (his words) Minestrone Soup! You can use whatever ratio of veggies you happen to have on hand, or use our list of ingredients below as a general guideline. The main key is to cook all the vegetables individually. That and add lots of tomatoes. Oh, and don’t forget to season and taste as you go along!

Ingredients:

4 sticks of celery
4 carrots
Bunch of broccoli
A handful of green beans
1 can of white beans
1 onion
4 cloves of garlic
4 cups of chicken stock (to start)
1 can of tomato paste
3 blanched tomatoes
4 chopped and crushed tomatoes
2 cups of pasta
2 tablespoons of chopped parsley
2 tablespoons of chopped fresh oregano & 1 teaspoon dried oregano
Salt & Pepper to taste

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lunch & dinner, slow-carb, soup, vegetarian

Esalen Provençal Veggie Turnover

Nov 4th, 10 / 0 Comments

Another amazing recipe from the Esalen Cookbook! Savor this with minestrone soup or a greek salad! If you can’t find fresh herbs, you can use dried but make sure to reduce the quantities by half!

Ingredients:

1/4 cup sun dried tomatoes (either the type in olive oil pat dry, or the totally dry type)
1 medium onion
2 bell peppers
1 medium zucchini
olive oil
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh sage
2.5 cups grated parmesan cheese
1-2 boxes of puff pastry (we had enough filling for 12 turnovers)

 

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lunch & dinner, vegetarian

Esalen Artichoke, Yam & Blue Cheese Scones

Nov 3rd, 10 / 0 Comments

Here’s our declaration of the week: we’re going to cook our way through the Esalen Cookbook!

It’s not quite as ambitious as the Julia Child cookbook, but it should be a yummy challenge! So far we love everything we’ve tried from the cookbook and are excited to sample everything! Just a note: while these are healthy, mouth-watering recipes they are not generally quick; so we’ll make sure to mix it up with some less time-intense ideas!

We hope you enjoy our culinary journey, we sure will!!!


Ingredients:

1 large yellow onion
1 tablespoon olive oil
2 medium yams
8 ounces artichoke hearts in water
1 3/4 cups whole wheat pastry flour
1.5 cups whole wheat flour
1/2 teaspoons baking soda
1.5 teaspoons baking powder
1 teaspoon salt
pinch cayenne pepper
1 cup unsalted butter
2.5 cups Asiago, grated
1/2 pound crumbled blue cheese
2 tablespoons chopped sage


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cake & bread, lunch & dinner, muffin & scone, vegetarian

Mashed Potatoes & Green Beans

Sep 27th, 10 / 0 Comments

Mashed Potatoes:

1.5 – 2 pounds organic potatoes
whole milk
heavy cream
butter

Cook potatoes according to pressure cooker instructions
Scoop cooked potatoes into mixer
Add at least 2 tablespoons butter, but as much as you want
Pour in at least 1/2 cup milk, but as much as you want for desired consistency
Add a splash of heavy cream
Mix to desired consistency
Top with pats of butter
Serve hot

Green Beans:

1 pound of green beans
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots
salt
pepper

Blanche the green beans in boiling water for 3 minutes
Drain the beans and immediately run cold water over them
Heat the butter and olive oil in a saute pan; saute the shallots on medium heat for 5-10 minutes
Toss the green beans and shallots with salt and pepper to taste
Heat all together, only until green beans are hot

lunch & dinner, vegetarian

Pesto

Sep 15th, 10 / 0 Comments

This recipe is a conglomerate of a bunch of different recipes! By using walnuts instead of pine nuts, you get a very earthy-tasting pesto. The flavor goes great with whole wheat pasta and sun-dried tomatoes! Or spread on a sandwich with some fresh mozzarella, tomatoes and prosciutto!

Ingredients:

2 cups fresh basil
3 garlic cloves (minced)
1/4 cup walnuts (finely chopped)
1/2 cup shredded cheese (your choice: parmesan, pecorino romano or asiago are all good choices)
1/2 cup (or more) olive oil
salt & pepper to taste

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lunch & dinner, slow-carb, vegetarian

Kale and Barley Gratin

Sep 10th, 10 / 1 Comment

If you like kale, you’ll love this earthy dish. If you don’t like kale, just try it! It really doesn’t taste like you’re eating straight kale… plus the cheese helps! From Deborah Madison’s Vegetarian Cooking for Everyone.

Ingredients:

2/3 cup pearl barley, rinsed
Salt and freshly milled pepper
1 large bunch kale, about 1 1/4 pounds stems entirely removed
2 tbsp butter
3 tbsp flour
1 1/2 cups milk or basic vegetable stock
1/4 tsp allspice
1/8 tsp grated nutmeg
1/2 cup grated Gruyere

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lunch & dinner, vegetarian

The classic Julia Child Cheese Soufflé

Sep 2nd, 10 / 0 Comments

Ingredients:

2 tablespoons finely grated parmesan cheese
1 cup milk, whole
2 1/2 tablespoons unsalted butter
3 tablespoons all-purpose flour, unbleached
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup gruyere cheese, finely shredded (about 4 ounces)


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lunch & dinner, vegetarian

Baba Ghanoush

Aug 30th, 10 / 0 Comments

We got the original recipe from the Nourishing Traditions cookbook, but (in our opinion) it was kind of bland. We added extra salt, garlic and olive oil to make it more flavorful!

Ingredients:

3 large eggplants
1 tablespoon sea salt (we added more like 2-3 tablespoons)
2 cloves garlic (we added more like 4-5 cloves)
juice from 4-5 lemons
1 cup tahini
2-3 tablespoons extra virgin olive oil (we added more like 4-5 tablespoons)
dash of cayenne pepper

Instructions:

Slice eggplant in half
Place facedown on a cookie sheet with olive oil
Puncture eggplant in a few places
Bake at 375F for about 45 minutes (until skin is wrinkled and eggplant is tender)
Let cool
Peel skin off, chop into chunks
Sprinkle with salt, mix well and let sit for about an hour
Rinse well with water and pat dry with towel
Puree eggplant in food processor
Add remaining ingredients (except cayenne pepper) and blend until smooth
Serve with a dash of cayenne pepper and pita or flatbread

slow-carb, vegetarian