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Vegetarian Cassoulet

This recipe is from SMITTEN KITCHEN

A hearty fall dish

Serves 4-6

Ingredients from Vegetarian Cassoulet:

  • 3 medium leeks (white and pale green parts only)
  • 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
  • 3 celery ribs, cut into 1-inch-wide pieces
  • 4 garlic cloves, chopped
  • 1/4 cup olive oil
  • 4 thyme sprigs
  • 2 parsley sprigs
  • 1 Turkish or 1/2 California bay leaf
  • 3 cans cannellini beans
  • 1 can diced tomatoes, with their juice
  • 3 tablespoons tomato paste
  • 1 quart stock

For garlic crumbs:

  • 4 cups coarse fresh bread crumbs from a baguette
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped parsley

Directions:

Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, tomatoes, tomato paste, then stock, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Make garlic crumbs while cassoulet simmers:
Preheat oven to 350°F with rack in middle.

Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes. Cool crumbs in pan, then return to bowl and stir in parsley.

Finish the Vegetarian cassoulet:

Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

 

Vegetable Salad with Black Beans

End of summer vegetable salad with black beansVegetable Salad with Black Beans

serves 4-6

This Loaded Summer Vegetable and Black Bean Salad is a perfect way to use all that fresh summer produce that needs to be eaten!  It’s great as a side dish or with chips!

Ingredients for Vegetable Salad with Black Beans

  • 3 teaspoons olive oil, divided
  • 1 small zucchini, diced
  • 1 small summer squash, diced
  • 1 (15 ounce) can black beans,
  • 1 cup cooked corn kernels
  • 1 pint cherry tomatoes, sliced in half
  • 1 small orange bell pepper, diced                  Vegetable Salad with Black Beans
  • 1 clove garlic, minced
  • 1 medium avocado, pitted and diced
  • 1/3 cup diced red onion
  • 1 large handful fresh cilantro
  • Juice of 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt
  • Black Pepper

Directions for Vegetable Salad with Black Beans

  1. Heat a large skillet over medium heat and add 1 teaspoon olive oil and diced zucchini and summer squash.  Season with salt and pepper and cook until tender and browning, 10 minutes.  Let cool for about 5-7 minutes.
  2. In a large bowl add the cooled zucchini and squash, black beans, corn and all the remaining veggies.
  3. Top with 2 teaspoons olive oil, lime juice, cumin, chili powder and salt and pepper to taste.  Mix until everything is combined.  Enjoy with as a dip for chips or as a side dish!

If you’re making this salad ahead of time, wait until serving to add the avocado.  Salad will stay good in the refrigerator for 2-3 days.

VEGETARIAN CAULIFLOWER LASAGNA

VEGETARIAN CAULIFLOWER LASAGNAVEGETARIAN CAULIFLOWER LASAGNA

Cauliflower is the star in this healthy lasagna, appearing in two roles-once when it’s blended into the ricotta cheese filling for texture, and a second time when it’s roasted and used in place of the traditional meatballs or sausage…

Ingredients   [ For 7 to 8 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

  • 8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 lbs)
  • 2 Tbsp olive oil, plus more for coating the lasagna noodles
  • Kosher salt
  • 1 (28-oz) can no-salt-added whole plum tomatoes
  • 5 cloves garlic, 4 sliced and 1 chopped
  • 1 large red bell pepper, diced
  • 2 Tbsp tomato paste
  • 1 cup fresh basil leaves
  • 8 oz whole-wheat lasagna noodles (about 10 noodles)
  • 1 cup part-skim ricotta
  • 1 large egg
  • 1 cup shredded part-skim mozzarella
  • ¼ cup grated Parmesan
  • 2 Tbsp fresh flat-leaf parsley leaves, chopped

Preparation Method

  1. Preheat the oven to 425ºF.
  2. Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt.
  3. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly.
  4. Put the tomatoes in a medium bowl and use your hands to crush them.
  5. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.
  6. Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic about 2 minutes.
  7. Add the bell pepper and cook, stirring, until soft, about 8 minutes.
  8. Add the tomato paste and stir to incorporate, about 30 seconds.
  9. Add the crushed tomatoes with their juice and 4 large leaves of basil.
  10. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes.
  11. You should have about 3 3/4 cups of sauce.
  12. Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot.
  13. Cook according to the package directions until al dente. Drain the noodles in a colander.
  14. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.
  15. Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed.
  16. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree.
  17. Transfer the mixture to a medium bowl.
  18. Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish.
  19. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary.
  20. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping.
  21. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan.
  22. Top with the remaining 4 lasagna noodles, cutting just to fit.
  23. Then add the remaining tomato sauce, mozzarella and Parmesan.
  24. Cover with foil and bake until bubbly and hot, about 20 minutes.
  25. Remove the foil and cook until the cheese begins to brown, about 10 minutes more.
  26. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley.

Marinated Slow Roasted Onions

Marinated Slow Roasted Onionsmarinated onions

Serves 8

Marinade:

  • 1 cup water
  • 1 cup red wine vinegar
  • 2 tbsp brown sugar
  • 1 tsp fresh rosemary chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • pinch red pepper flakes optional
  • 4 large white or yellow onions (See Note 1)
  • 4 tbsp butter
  • 1 tsp fresh rosemary chopped
  1. Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8×8″ baking pan or round 12″ baking stone (pictured) depending on size of onion.
  2. Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator.
  3. Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary.
  4. Roast in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove from skins and serve.

Recipe Notes

  1. Trims ends off onions, slice in half horizontally, keeping the skin on to hold shape and protect the outside as it later roasts.

Onion Patties (an alternative to onion rings)

FORGET ONION RINGS!!! TRY THESE ONION PATTIESonion patties

3/4 cup flour                                     1 tablespoon sugar

1 tablespoon cornmeal                     2 teaspoons baking powder

2 teaspoons salt                                3/4 cup milk

2 1/2 cups chopped onions (about 2 small onions)

oil for frying

In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter.    Add onions and mix until well blended.

Heat 1/2 inch oil in skillet over medium high heat. Drop batter by tablespoons into the hot oil.     Flatten with the back of a spatula, then brown on both sides until crispy, golden brown.   Drain on paper towel, sprinkle salt to taste.

Pro Tip: You can make these even more craveworthy by adding in :1/4 cup green pepper, 1/4 cup cooked mushroom, or sprinkle cheddar on top after you’ve finished cooking. So. Delicious.

Greek Quinoa Salad

Another great SUMMER Salad!Greek Quinoa Salad

  • 1 cup of quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup fresh spinach, chopped
  • 1/2 tomato, seeded and chopped
  • 1 lemon, zested
  • 1/2 cup olives (I used a green/black mix)
  • 1/4 cup parsley, chopped fine
  • 2 ounces low fat feta
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 2 cloves garlic, minced
  1. Place vegetable broth and quinoa in a large stock pot. Bring to a boil. Boil uncovered for 10 minutes. Remove from heat and drain in a fine metal colander.
  2. Rinse pot and bring two inches of water to a boil. Place quinoa in the metal colander over the water. Cover and steam for 10 minutes.
  3. While quinoa is steaming, combine chopped spinach, tomato and lemon zest in a small boil.
  4. When quinoa is cooked, drain the water. Rinse the pot and return the quinoa to it. Add the spinach mixture and cover. Allow to sit covered for 5 minutes or until spinach wilts.
  5. Add parsley and feta.
  6. In a small bowl, combine 1 T olive oil, 1 T balsamic vinegar and garlic. Toss with salad

GRILLED SUMMER VEGETABLES WITH CHICKPEAS

Another great Summer recipe. Visit the Grand Ledge Farmer’s Market for all your summer vegetables!

Serves 4 to 6

Ingredientsgrilled vegeables

  • 2 tablespoons extra virgin olive oil, plus more for oiling the grill
  • 1 each red and yellow bell pepper, cored, seeded and quartered
  • 1 small red onion, cut into thick rings
  • 2 zucchini, thickly sliced lengthwise
  • 2 yellow squash, thickly sliced lengthwise
  • 2 cloves garlic, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped basil
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese

Directions

  • Oil grill grates, then preheat grill to medium high heat.
  • Working in batches, grill peppers, onions, zucchini and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total
  • Transfer to a large platter as done.
  • Set aside to let cool before cutting into bite-size pieces.
  • In a large bowl, combine grilled vegetables, garlic, vinegar, oil, basil, chickpeas, salt and pepper.
  • Garnish with Parmesan and serve immediately or cover and chill until ready to serve.

Texas Caviar Recipe

Summer time is time to enjoy salads!texas cavier

Ingredients:

  • 1 cup sugar ( I use agave nectar and a little less than that)
  • 1/2 cup olive oil
  • 3/4 cup white cider vinegar
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 red pepper, chopped
  • 1 red onion diced or a bunch of green onions sliced
  • 1 can corn (drained)
  • 1 can each black eyed peas  and black beans(rinsed and drained)

Mix well and enjoy.

Note from Dr C:  this is to me a basic recipe…I throw in whatever beans I like, I have added edamame/Chickpeas/kidney beans.  Also celery and shredded carrots have found their way into this mix and it keeps for a week in the fridge (if you are lucky).

ROASTED SPRING VEGETABLE FARRO BOWLS WITH THAI GREEN CURRY PESTO

   6-8 servings

(FARRO is an ancient grain and I find in Meijer in the rice aisle)farro

Substitute orzo or brown rice if you wish (use appropriate cooking time and water)

  • 1 1/2 cup farro
  • 3 cups water
  • Salt to taste
  • 1 Tbsp. Virgin Olive Oil
  • 1 bunch asparagus, trimmed and cut into 1” pieces
  • 2 zucchinis, trimmed, quartered lengthwise and cut into 1/2”
  • 1 pint cherry tomatoes, quartered
  • 8 oz. fresh mozzarella pearls

For the dressing:

  • 3 cups loosely packed basil
  • 2 cloves garlic
  • 2 Tbsp. pine nuts/walnuts
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. Organic Red Wine Vinegar
  • 1/3 cup Extra Virgin Olive Oil
  • Salt & black pepper to taste
  1. Preheat oven to 400*F.
  2. In a medium pot, combine the farro, water and a pinch of salt. Bring to a boil over high heat. Reduce heat to low and simmer until farro is cooked through and water has evaporated, about 20 minutes. Remove from the heat and set aside.
  3. Toss together the  Olive Oil,asparagus and zucchini in a large bowl. Add salt and pepper to taste. Spread on a parchment-lined baking sheet and roast for 15-20 minutes, or until tender and starting to brown. Remove from oven.
  4. In a large salad bowl, toss together the cooked farro, roasted vegetables, cherry tomatoes and mozzarella.
  5. To make the dressing, combine the basil, garlic, pine nuts and green curry paste in the bowl of a food processor. Pulse until broken down into tiny pieces. With the mixture running, stream in the Vinegar and the  Olive Oil.Add salt and black pepper to taste.
  6. Toss the salad with the dressing and serve warm or at room temperature.

Author: Eats Well With Others

CREAMY LEMON SPRING VEGETABLE PASTA

Serves 4-6

This light and creamy lemon pasta with asparagus, artichokes, peas, and basil makes a great spring meal. It can be on the dinner table in 30 minutes!

  • 1 tablespoon olive oilspring vegetable
  • 1 small shallot, minced
  • 12 asparagus spears, cut into 1-inch pieces, woody ends discarded
  • 1 (14 oz) can quartered artichoke hearts, drained
  • 3 cups fresh spinach leaves
  • 3 gloves garlic, minced
  • 3/4 cup frozen peas
  • 8 ounces whole wheat farfalle pasta or pasta of your choice (gluten-free is fine)
  • 2 tablespoons butter or vegan butter
  • 2 tablespoons flour (can use gluten-free flour)
  • 2 cups Almond Breeze Almond milk Original Unsweetened/ regular milk
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 4 lemon slices
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh basil
  • Parmesan cheese, vegan Parmesan cheese, or nutritional yeast, for garnish
  1. In a large skillet, heat the olive over over medium-high heat. Add the shallot, asparagus pieces, artichoke hearts, spinach, garlic, and frozen peas. Cook until vegetables are tender and spinach is wilted, about 5 minutes. Pour the vegetables into a large bowl and set aside while you cook the pasta and sauce.
  2. Bring a large pot of water to a boil and salt generously. Cook pasta according to package instructions.
  3. While the pasta is cooking, make the creamy lemon sauce. Place the large skillet you used to cook the vegetables back on the stove and melt the butter. Whisk in the flour, whisking until you don’t have any clumps. Slowly whisk in the almond milk, about 1/2 cup at a time, whisking vigorously. Add the lemon zest and keep whisking until the sauce comes to a boil. Reduce heat to low and whisk occasionally until the sauce thickens.  Add in the lemon juice and sliced lemons. Season the sauce with salt and black pepper, to taste.
  4. Drain the pasta and add it to the thickened lemon sauce. Stir in the cooked vegetables and stir until the pasta and vegetables are well coated with the creamy lemon sauce. Remove the lemon slices with tongs or a spoon.
  5. Garnish with fresh basil and Parmesan cheese, vegan Parmesan cheese, or nutritional yeast, if using. Serve warm.

From Two Peas and Their Pod