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Archive for the ‘Vegetarian’ Category

My hubby and I recently took a cooking class at the local Sur La Table. This was my favorite take-away. We ate it as a side dish with Salmon, but would make an equally lovely side-dish or topping for other types of fish, chicken, or red meats. The longer this simmers, the better it tastes. It took about 1 hour total to cook this dish.

Servings: 8

Ingredients:

  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 4 Tbsp. extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 4 anchovies, minced (optional)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 red bell pepper, diced into 1/2 inch cubes
  • 1 medium eggplant, diced into 1/2 inch cubes
  • 3 cups peeled and diced tomatoes
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. capers, drained
  • 1/2 cup chopped black or green olives

Directions:

  1. Over medium heat, saute the onions and celery in the olive oil until the onions are brown around the edges.
  2. Add the garlic, anchovies, salt and pepper to the onion and celery mixture. Turn heat to low and cook, uncovered, while dicing the bell pepper and eggplant.
  3. Add the diced pepper and eggplant. Cook over medium heat until the eggplant is almost falling apart. (The eggplant will soak up all of the oil in the pan. Don’t add more. If the eggplant sticks too much, toss a spoonful of water to loosen it.)
  4. Add the tomatoes and simmer, partially covered, until the tomatoes are cooked, 10 to 15 minutes.
  5. Stir in the vinegar, capers, and olives. Simmer uncovered for a few minutes (until no longer watery) then season to taste with salt and pepper.
  6. Transfer to a bowl and cool, uncovered. Serve at room temperature.

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This marinade is great for grilling vegetables, chicken, pork, or beef. Marinade meat overnight for best results.

Ingredients:

  • 1 clove garlic, minced
  • 1 Tbs. fresh rosemary (dried words too)
  • 1 Tbs. dijon mustard
  • 1/2 tsp. salt & pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil

Directions:

  1. Blend garlic, rosemary, mustard, salt, pepper, and balsamic vinegar together on high.
  2. Add 1/2 cup olive oil, blending on low.

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Broccoli is soooo good for you. It is full of vitamin C, vitamin A, folic acid, calcium, and fiber. Not only is it good for you, it is tasty too.

Ingredients:

  • 2 medium heads of broccoli
  • 1 Tbs. butter
  • 1/4 cup parsley
  • 1 tsp. white wine vinegar

Directions:

  1. Strip the broccoli stems with a vegetable peeler. Discard the bottom part of the stem if tough. Slice the remaining stem into “coins”. Part the remaining broccoli into florets.
  2. Place all broccoli parts in a steamer or a pan with very shallow water (the coins can be used to prop up the florets out of the water). Add a pinch of salt to the water.
  3. Steam for about 6 minutes. Remove from heat when just cooked through.
  4. Place broccoli in a serving dish. Add the butter, parsley, and vinegar to the broccoli. Stir, then serve.

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Ingredients – vary amounts based on how many people you are feeding

  • Olive oil (a few tablespoons)
  • String beans
  • Pine nuts
  • Salt & pepper

Directions

  1. Trim stem-side of string beans
  2. Heat a saute pan on medium; add a handful of pine nuts (or the amount you prefer) and a few tablespoons of olive oil.
  3. Add green beans, stir, add a pinch of salt and pepper.
  4. Cook on low for 20-30 minutes.

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Recently I’ve had a constant craving for sangria. My favorite sangria has chunks of fruit that you can eat up when you are finished drinking up.

Servings: 15-20 glasses, depending on the glass size

Ingredients

  • 8 cups dry red wine
  • 8 cups apple juice
  • 1 small grapefruit, peeled and cut into chunks
  • 1 medium orange, sliced thin crosswise
  • 1 medium lemon, sliced thin crosswise
  • 1 small pear, diced
  • 1 medium apple, diced

Directions

  1. Combine the wine, juice, and grapefruit in a large pitcher. Mix well, cover and refrigerate overnight.
  2. The following day, add the orange and lemon slices, pear, and apple to the wine. Refrigerate for a further 3 hours.
  3. Mix well and serve over ice.

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Yield: 4 Servings

Ingredients:

  • 1/8 teaspoon crushed saffron threads (if using the powdered form, use 1/32 teaspoon)
  • 2 cups boiling water, divided use
  • 1 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Directions:

  1. Steep the saffron in 1/2 cup of the boiling water for 5 minutes. Keep rest of the water boiling.
  2. Lightly sauté the rice in the olive oil in a large skillet or saucepan.
  3. Add salt, strained saffron water, and the balance of the boiling water.
  4. Cover tightly, reduce the heat to very low, and simmer until the rice is done (about 20 minutes) Let cool.
    (Once cooled, you can freeze for future use)

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Make your own spicy chai blend then mix with your choice of regular milk, soy milk, almond milk, etc. Try out different combinations using the ingredients below.

Ingredients:

  • Loose black tea
  • Allspice berries, roughly crushed
  • Cardamom seeds or powder
  • Cinnamon sticks, roughly crushed
  • Coriander seeds or powder
  • Whole cloves
  • Whole black peppercorn
  • Fresh ginger, crushed

Directions:

  1. Boil about 4 mug’s worth of water is a small pot, add loose black tea leaves
  2. Boil for a few minutes, then add sugar, cinnamon stick ,and some cardamon. Let it boil down to about a mug’s worth.
  3. Remove from heat.
  4. Mix the chai with your choice of milk (50% chai, 50% milk)
  5. Enjoy!

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