Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts

Thursday, May 13, 2010

Quinoa and Black Beans - All Recipes

I recently bought several pounds of quinoa at a local store that sells damaged and close-to-date items. So, I've been looking around for yummy recipes to use it up. Here's one we tried last week and everyone loved it! I served it with tortilla chips to make it more kid-friendly and had salsa, sour cream and guac on the side.

http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx


  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Directions

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Wednesday, May 12, 2010

Saturday, April 24, 2010

Skillet gnocchi with Chard & White Beans

This has been the favorite recipe on the www.eatingwell.com site for weeks. We tried it this past week and gave it two thumbs up. My notes: be sure to use petite diced tomatoes (I used regular and added my own spices) and cut the chard into small pieces. This would easily be adapted to different flavors such as chickpeas, spinach, oregano and feta, or white beans with havarti and dill. I'm keeping the shelf-stable gnocchi stocked in my pantry from now on.

Skillet Gnocchi with Chard & White Beans
from Eating Well Magazine Jan/Feb 2009

Eating well suggests serving it with a mixed green salad with vinaigrette.

Ingredients:
1 Tablespoon plus 1 teaspoon extra virgin olive oil
1 16-oz pkg shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
1/2 cup water
6 cups chopped chard leaves
1 15-oz can diced tomatoes with Italian seasonings
1 15-oz can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 Cup finely shredded Parmesan cheese

Heat 1 Tablespoon oil in large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer gnocchi to a bowl.

Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring over medium heat for 2 minutes. Stir in garlic and water. Cover and cook, until onion is soft, 4 to 6 minutes. Add chard and cook, stirring, until starting to wilt 1 to 2 minutes. Stir in tomatoes, beans and peppers and bring to a simmer. Stir int he gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about three minutes.

325 Cal; 7 g fat; 2 g Sat; 3 g mono; 8 mg chol; 55 g Carb; 14 g Protein; 6 g Fiber; 616 mg Sodium; 360 mg Potassium

Sunday, November 8, 2009

Salmon and Potato Cakes

For those of you who include fish into your vegetarian diet. These were easy to make and the kids liked it. We topped them with sour cream and just a drizzle of ketchup mixed with Worcestershire sauce. Double the recipe: leftovers are great.

Serves 4

2 Cups red skinned potatoes, boiled and smashed (smash with skins on. I think this took about 4-5 large red potatoes. )
1 small onion, minced
1 clove garlic, minced or pressed
1-7 oz can salmon, skin and bones removed
2 eggs, beaten
1 Tablespoon dried dill or thyme (double if using fresh)
1 Tablespoon Dijon mustard
1 Cup croutons, crushed to make 1/4 Cup crumbs (any flavor, I used Caesar)
kosher salt and fresh ground pepper
oil (canola or olive)

saute onion and garlic in 1 teaspoon of oil. Remove from heat.

Combine onion and garlic, potatoes, salmon, eggs, spices, mustard and croutons in a bowl and mix. Shape into patties. Salt and pepper each side. Fry in just a little bit of oil until golden brown on each side and heated through. Serve with sour cream.

Stay tuned for later this week. I'm trying out a recipe for Quinoa Stuffed Peppers and a Carrot Cilantro salad.

Monday, September 28, 2009

Go Meatless On Monday

Whenever I am asked how to go flexitarian without your family declaring mutiny, I answer the same thing:

Go Meatless on Monday

Your family could use a meatless meal after that traditional Sunday roast. Besides, if they are not thrilled with dinner that day, you can still look forward to Family Night treat. If things go well then make 2 nights meat-free at your house.

Eating Well Magazine apparently agrees with the Meatless Monday. They ran a list of vegetarian recipes under the title Go Meatless on Monday. You can find them here.

Another great spot to check for recipes is Meatless Mondays.com. Find them here.

Tonight I made a batch of Italian Vegetable Soup from a recipe I found on the Better Homes & Garden's website. I doubled the recipe and added a can each of chickpeas and corn. You can find the original recipe here.

Last of all, another great source for recipes that I love is on the blog 101 Cookbooks. 231 vegetarian recipe and counting. Just click on the title to go there and scan the recipe link for the vegetarian section.

Tuesday, September 22, 2009

That Cheesy Potato Pie Thing

I have a new recipe posted over at my blog for Two Potato Gratin aka That Cheese Potato Pie Thing. It's a recipe adapted from Moosewood Simple Suppers. Click here.

Sunday, January 25, 2009

Warm Tortellini Salad

It's been a while since I've posted here. But I thought this recipe was so good-and not just because my daughter made it (and I didn't), but just yummy. So I am sharing.

Warm Tortellini & Cherry Tomato Salad
2 (9oz) packages fresh cheese tortellini
1 ½ cups sliced asparagus (about 1 lb.)
3 Tbls red wine vinegar
1 Tbls balsamic vinegar
1 Tbls olive oil
¼ tsp black pepper
4 cups trimmed arugula (I used baby)
1 ½ cups halved cherry tomatoes
¾ cup grated fresh parmesan cheese
½ cup thinly sliced red onion
1/3 cup thinly sliced fresh basil
1 (14oz) can artichoke heart s drained/quartered

Cook pasta according to package directions, omitting salt and fat. Add asparagus during last 2 minutes of cooking time. Drain

While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat. Serves 6

Monday, January 19, 2009

Comfort food: Roasted Veggies and Polenta

This is one of my favorite "chameleon" recipes. You can vary the veggies (beets, mushrooms, carrots, Brussels sprouts, eggplant, etc.) spices (thyme, basil, marjoram etc.), even the cheese you stir into the polenta (machengo, extra sharp cheddar, Gruyere). Add beans or fish or tofu (you might have to cook them separately to make sure they finish properly). I always keep polenta stone ground cornmeal) on hand so this becomes a pantry meal. Leftovers make good lunches. Pour your polenta into a pan, wrap in plastic, and store in the fridge. Cut into slices and pack. This also tastes good at room temp.

Roasted Winter Vegetables with Cheesy Polenta
from Eating Well Magazine
Makes 4 servings

4 cups cauliflower florets
4 cups cubed peeled butternut squash
1 medium onion, sliced
2 tablespoons extra-virgin olive oil
½ teaspoon garlic powder
¾ teaspoon freshly ground pepper, divided
¼ teaspoon salt
2 ½ cups vegetable broth
1 cup water
¾ cup cornmeal
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
⅔ cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano

1. Preheat oven to 500°F. 2. Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.3. Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.

Wednesday, December 17, 2008

Make Latkes!

Latkes are a treat at any time, but I especially love to have them when my neighbors are celebrating Chanukah. It's my own downmarket version of holy envy.

I was intimidated about making latkes for years. It helped when I figured out they're not much different than hash browns.

I grate a potato or two per person having dinner. I put the gratings in a bowl of water as I work, to keep them from discoloring. I like to put a little vinegar in the water, but then I think vinegar is the universal seasoning.

Then I put the grated potato in a clean tea towel and squeeze all the water out. (This does produce some good quality potato starch water, which I always intend to use in baking or something, but so far I never have.)

I put the drained and mostly-dry gratings in a bowl. I add one beaten egg per 3 or 4 potatoes.

(Ages ago, before I was always making these for kids, I put chopped onion in as well.)

I heat oil in a frying pan--enough oil to cover the whole bottom of the pan. Olive Oil is always delicious, but I tend to use a more ordinary, less delicate, vegetable oil. Except this year I ran out of ordinary oil (how ironic!) and had to go with the virgin olive oil.

I use a 1/4 cup measuring cup to scoop potatoes into the pan, pushing them down in the middle so the middle's not the thickest part.

I flip them when the down-side is starting to color golden.

I stack them finished ones on papertowels on an oven-safe plate, and keep them in the oven (on the lowest temperature, or "warm") until I've made all the latkes. I like to have two pans going, so I can get them all finished more quickly.

Serve with applesauce and sour cream.

Wednesday, September 24, 2008

Whole Wheat Pizza Dough

In prep for Pizza Friday (or whatever day you make pizza at your house), here is my fave quick pizza dough and topping ideas.

Whole-Wheat Pizza Dough
(from Eatingwell.com. This is a great resource site so check it out. I love the magazine!)
Makes Makes 1-12 ounce or 1 pound dough
Ingredients
To make 12 ounces dough:

¾ cup whole-wheat flour
¾ cup all-purpose flour
1 package quick-rising yeast (2 ¼ teaspoons), such as Fleischmann's RapidRise
¾ teaspoon salt
¼ teaspoon sugar
½-⅔ cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil


To make 1 pound dough:

1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 ¼ teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
½ teaspoon sugar
¾ cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil


1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

3. Place a pizza stone or inverted baking sheet on the lowest oven rack;preheat oven to 500°F or highest setting. Roll and top the pizza as desired(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Whole-Wheat Pizza Dough Tips
Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fiber; 1,882 mg sodium.Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.
Whole-Wheat Pizza Dough Nutrition Information Cont.

Toppings ideas from Scarehaircare:

White pizza: olive oil, mozzarella cheese, mushrooms and broccoli (yes, broccoli. Mmmmmm!)

Veggie pizza: light Alfredo sauce (make your own). Artichoke hearts, red onion, zucchini, roasted red peppers, mushrooms

Taco pizza: salsa mixed with sour cream, pinto or black beans, diced tomatoes, green peppers,pepper jack cheese

BBQ pizza: bbq sauce, red onion, cilantro, pinto beans, zucchini, fresh tomato slices, corn, cheddar/mozz mix

Monday, September 15, 2008

Recipe: Approximately Indian Tomato Curry

Everyone needs a couple pantry meals, and this is one of mine. The hard part is finding 'onion seed' kalonji, mustard seed, and fenugreek seed so you can buy it and have it ready in the cupboard.

Hard boil six eggs. Peel, halve, and set aside.

Into a large mixing bowl mix:
One 28-ounce can of diced tomatoes
2 tsp chopped fresh ginger root.
2 tsp crushed garlic
1 tsp ground coriander
1 tsp ground cumin

Set aside.

Put the following spices into a small bowl together, so you can stir-fry them together:
1 tsp "onion seed" aka kalonji or seeds of Nigella Sativa
1 tsp mustard seed
1 tsp fenugreek seed
couple dashes of dried red chili pepper


Heat 1/4 cup of oil in the pan. Or only 1 tablespoon, if you are determined to prepare food that is low-fat. Add the seed mixture, and stir fry about one minute.

Add the tomato mixture to the oil-and-seeds. Stir-fry about three minutes, then lower the heat and simmer with the lid ajar, for about seven minutes.

Remove from heat. Garnish with eggs.
For fancy and extra tasty, sprinkle lemon juice into tomatos at the end, and serve with chopped cilantro.

I usually serve this with Pulao Rice.