Lemon Spaghetti with Cauliflower, Asparagus, and Good Stuff

Posted a new recipe on my blog. Find it here.

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

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.

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.

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.

Indian Spiced Cauliflower and Sweet Potatoes

My notes: The original recipe called for Yukon potatoes and much less spice amounts. I doubled most spices (salt I barely increased). I left the jalapeno amounts as is as I’m feeding 4 kids. I love adding chickpeas to the recipe. Sometimes I will also add spinach. Leftovers make great lunches heated or at room temp.

1 head cauliflower, cut into florets
1 1/2 pounds sweet potato, cut into 1 1/2" cubes
2 Tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon salt
1 medium onion, finely chopped
4 cloves garlic, finely chopped
2 Teaspoons jalapeno, minced very fine
1 1/2 Tablespoons ginger, minced
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon tumeric
1/4 teaspoon cayenne
1/2 Cup water
14 ounces chickpeas, canned, rinsed and drained

1. Shake cauliflower, sweet potato, cumin seeds and salt in a gallon size ziplock. Put on roasting pan lined with foil and roast at 475 for 15-20 minutes, stirring every five minutes, until veggies are crisp-tender.

2. Meanwhile, saute onion, garlic, ginger, and jalapeno 1 Tablespoon oil until onion is translucent (about 10 minutes). Add spices, chickpeas and water. Stir and scrape all the good bits off the bottom of the pan.


3. Add roasted veggies to the saute pan and cook and stir for 5 minutes until flavors are fully blended.

4. Serve over basmati rice, a side of fresh melon, and mango lassi.


Ca1: 341, Fat: 9g, Fiber 10g, Protein: 8g

Dressed up Salmon Cakes over Field Greens

If your idea of vegetarian includes fish, click here for a great recipe. Stay tuned for tomorrow. I'm trying a summer Chilean Bean Stew with a Jicama-Orange Salad and Maple Cornbread.

Creamy Chopped Cauliflower Salad
from Eating Well Magazine
Makes 6 servings, about 1 cup each

Scarehaircare's Notes: One of my favorites. It's easy to keep the ingredients on hand and goes together quickly. I love the caraway in this dish but you could certainly leave it out if you are not a fan.

5 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 small shallot, finely chopped
½ teaspoon caraway seeds (optional)
¼ teaspoon freshly ground pepper
3 cups chopped cauliflower florets (about ½ large head)
2 cups chopped heart of romaine
1 tart-sweet red apple, chopped

Whisk mayonnaise, vinegar, shallot, caraway seeds (if using) and pepper in a large bowl until smooth. Add cauliflower, romaine and apple; toss to coat.

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.

Midnight Cravings

I crave flavors. Usually Japanese, Middle Eastern, and good ol' Southern USA (although I don't rule out any ethnic cuisine). Tonight (at nearly midnight) I'm really craving Lebanese.

I found a recipe on Epicurious.com for Lebanese Lentil-and-Rice Pilaf with Blackened Onions.

Not exactly holiday food.

Which is why I am making it for lunch tomorrow. With plenty of leftovers for the next few days. I'm already sick of rich holiday fare and I want something healthy. Comforting. Fragrant.

What flavors do you crave?

Steuseled Sweet Potato Casserole

My favorite Thanksgiving recipe can be found at Cooking Light. It has been a tradition at my house since 2002.

Streuseled Sweet Potato Casserole

Its also tasty with a side salad and buscuits for a simple supper. I sub fat free half-n-half in place of regular half-n-half. Other than that the recipe is perfect like it is.

Guess what I am making for Thanksgiving...

The November issue of Sunset Magazine has a recipe for Pearl Couscous with Fall Vegetables and Caramelized Onions. The lone reader review rating it has received was not complementary. I will have to disagree and try it anyway. How on earth can a dish with cinnamon, jalapeno, saffron, cumin, cilantro, and all those lovely fall vegetables be considered bland?

This recipe is Sunset's answer to vegetarian Thanksgiving' main dish. I think I'll make it long before T-day just to be sure. Mmmmmm.

My Addiction

I've already announced that I am not a full-time vegetarian (and I wasn't kicked out of the sandbox!) Time for another confession: I'm an addict.

I'm addicted to cookbooks. All kinds. I love the Cooking Light series and have ever year's edition from 1998 to the present. Joy of Cooking. America's Kitchen Best New Recipes. I have ward cookbooks. A family cookbook made by my recently deceased grandma. Everywhere we travel, my kids pick up tshirts for their souvenirs....and I grab a local cookbook (my faves are a New England cookbook I picked up while in Boston, a Shaker cookbook from Cleveland, and a Hawaiian cookbook that has the recipe for Leonard's Bakery malasadas and recipes from locals. Mmmm.)

Then there is my collection of vegetarian cookbooks. The only ones I pick up again and again are the Moosewood Restaurant series. The ones I have are Moosewood Low-Fat Favorites, Moosewood Simple Suppers, Moosewood Daily Special (soups/stews, salads, and breads), and Sundays at Moosewood ( a collection of ethnic dishes that the restaurant serves only on Sundays).

I have so many cookbooks that I am looking for a bookcase big enough to display them all in my kitchen. Mr. Wonderful suggested that I don't buy any more books. Especially since my time for cooking has fallen drastically since I went back to University. (Psst...don't tell him that one is on its way from Barnes & Noble.)

I was given a GC from B&N for my birthday last week, so technically I did not spend any money. I diligently tried to find something I wanted. I have no time to read novels. None of the music or movies interested me. However, there was a cookbook I've wanted for a while - Moosewood Restaurant New Classics. I can't wait for this one to come. The best part about Moosewood recipes is that they family friendly. I've discovered that my Firstborn and Secondborn do not complain nearly as much if I make a veggie recipe from one of my MW collection.

Google Moosewood Restaurant and check out their website, particularly their restaurant menu which changes daily. That is one of my best sources of inspiration when I am wondering what to make for dinner that night. They also have a recipe section. Or head to your local library and see what cookbooks they have on their shelves.

What cookbooks are on your book shelves?

This Week's Menu at Scarehaircare

Ooh! Good idea. I will spare you the non-veggie days, here is the rest of the menu:

Meatless Monday: Hoppin' John over rice, collard greens, cornbread with honey butter
Family Night Treat: Peach Cobbler and vanilla ice cream

Wednesday: Spaghetti with homemade Mushroom Marinara , green salad with chickpeas, tomatoes, olives and feta, crusty bread

Friday: make-your-own-pizzas. Magherita pizza for me (I might throw on some eggplant, too.)

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

What type of vegetarian are you?

These definitions come from about.com.

1. Pescatarian - The word “pescatarian” is occasionally used to describe those who abstain from eating all meat and animal flesh with the exception of fish. Although the word is not commonly used, more and more people are adopting this kind of diet, usually for health reasons or as a stepping stone to a fully vegetarian diet.

2. Flexitarian/semi-vegitarian - You don’t have to be vegetarian to love vegetarian food! “Flexitarian” is a term recently coined to describe those who eat a mostly vegetarian diet, but occasionally eat meat.

3. Vegetarian (lacto-ovo vegetarian) - When most people think of vegetarians, they think of lacto-ovo-vegetarians. People who do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products are lacto-ovo vegetarians (“lacto” comes from the Latin for milk, and “ovo” for egg).
Lacto-vegetarian - is used to describe a vegetarian who does not eat eggs, but does eat dairy products.
Ovo-vegetarian - refers to people who do not eat meat or dairy products but do eat eggs.

4. Vegan - Vegans do not eat meat of any kind and also do not eat eggs, dairy products, or processed foods containing these or other animal-derived ingredients such as gelatin. Many vegans also refrain from eating foods that are made using animal products that may not contain animal products in the finished process, such as sugar and some wines. There is some debate as to whether certain foods, such as honey, fit into a vegan diet.

5. Raw Vegan/raw food diet - A raw vegan diet consists of unprocessed vegan foods that have not been heated above 115 degrees Fahrenheit (46 degrees Celsius). “Raw foodists” believe that foods cooked above this temperature have lost a significant amount of their nutritional value and are harmful to the body.

6. Macrobiotic - The macrobiotic diet, revered by some for its healthy and healing qualities, includes unprocessed vegan foods, such as whole grains, fruits and vegetables, and allows the occasional consumption of fish. Sugar and refined oils are avoided. Perhaps the most unique qualifier of the macrobiotic diet is its emphasis on the consumption of Asian vegetables, such as daikon, and sea vegetables, such as seaweed.


Huh. I'm a Flexitarian. Well, if you want to get all techie about it, I am a
Primarily-Localvore(ish)-Flexitarian/Pescitarian.

My kids think they are vegetarians if they eat one tiny broccoli floret.

When people hear that I cook vegetarian two to three times a week, I usually get incredulous stares. “Your kids really will eat like that?” Yes they do. This was not an overnight decision. If I had sprung it on them all at once there would have been mutiny. Some days I still get a few grumbles.

Wednesdays at our house became “Spaghetti Wednesdays”, a nod to the east coast Prince Spaghetti Day (can anyone remember that commercial? Go find it on Youtube). Homemade meatless spaghetti sauce. The kids and Mr. Wonderful missed the Bolognese sauce I used to make , but they got used to it after a few weeks.

The next meatless day became Monday. Why Monday? I learned very quickly not to mess with the traditional meat-and-potatoes Sunday dinner. By Monday, I look forward to a vegetarian meal. Besides, if Monday’s dinner is a bust, there is still Family Home Evening Treat to look forward to. The only one who complains on this day is my carnivore Firstborn. He claims his 15 year old body needs more protein. When I point out the protein in the meal (legumes, grains, and certain veggies) he usually stops grumbling, at least vocally. And he eats. At my house you eat what is on the table or you starve.

Sometimes I’ll add a third meatless meal on Friday or Saturday. Pizzas on homemade whole grain crust are great meatless meal – how many kids usually prefer cheese pizza? I leave this day as optional. Since we make our own pizza, I leave the choice of topping up to each family member, making sure that I provide lots of veggie toppings and just one meat choice (usually turkey pepperoni.)

There you have it. An easy way to get started: turn your first veggie night into a learning experience. Try an ethnic vegetarian dish. Play some music from that country. Learn a few words. Tell you kids that they might serve a mission there someday (I get a few eyerolls with that one but I persevere). Start a family night tradition.


Jop Chai
Pull out your chopsticks. Find Korea on a map. Put together music and language for a family night.
Serves 4-6
Adapted from Moosewood Simple Suppers
My changes and additions in italics

4 ounces bean thread noodles
1 Tablespoon vegetable oil
1 1/2 Cups thinly sliced onion - I like to use half white onion and half green onions
3 garlic cloves, minced
3 cups thinly sliced green cabbage or coleslaw mix (napa cabbage or bok choy work well, too)
1 Cup thinly sliced red bell pepper
8 oz. sliced mushrooms
1 can stirfry baby corn , drained
8 ounces veggie crumbles (I make an omelet using 1 egg per person. Finish the omelet and slice thin like the veggies. Sometimes I use tofu instead. Yes, my kids eat tofu - but that's another story)

Sauce
¼ Cup low sodium soy sauce
3 Tablespoons rice vinegar or cider vinegar
½ Cup water
1 teaspoon dark sesame oil

Soak bean thread noodles in hot tap water to cover until softened, about 15-20 minutes. When soft, drain and cut into more easily eaten lengths, 4-5”. Toss with a little oil to keep from clumping.

While noodles are soaking, heat oil in large pan or wok, add the onions and garlic, and sauté for about 2 minutes. Add the cabbage and sauté for a couple of minutes. Stir in the peppers and continue to sauté until crisp-tender (add the mushrooms here). Add the veggie crumbles (or egg, and stirfry baby corn) and cook for another minute or two. Combine the sauce ingredients and add them to the vegetables. Add the drained noodles and cook for 2 to 3 more minutes, until noodles have absorbed most of the sauce. Serve hot.