Recipe: Summer Quinoa Salad

I'm still here! I am working on getting in the habit of posting more regularly again, so I promise I'll stop failing at that soon.  Until then, this is a great salad that came together in about 20 minutes.  I was having a bottle of wine with my friends Erica and Elizabeth and we decided we wanted some dinner (but didn't want to go out).  They gave me free reign of their pantry and kitchen and after a bit of poking around I threw this together with their help.  What is great about this salad is that it is gluten-free, super healthy, and endlessly interchangeable.  During the fall you could swap in roasted squash and eggplant, in the spring you could add in chopped baby spinach, apple, pecans and raisins.  I wish I had had some fresh parsley or lemon to throw in to give it a tabouli feel but it was perfect the way was. It works great as a main dish, or would be terrific beside a pice of grilled chicken or fish.

Recipe: Roasted Broccoli with Lemon

I'm back! (It's alright if you didn't realize that I was gone, I'm happy to have you reading this too).  I apologize about the long break but between school wrapping up for the year and starting a job I haven't been able to post as regularly.  I'm working to change that.  Anyway, today I have an incredibly easy recipe that is really delicious.  I've said it before, and I'll say it again: Vegetable+425degree oven+a little bit of time=magic.  Today we are casting this magic on broccoli.  Trust me, even my sister was raving about how much she liked it...and if I can win her over you know something is working right.

Recipe: Roasted Cauliflower

Cauliflower was one of those vegetables that I never had much growing up.  I've always enjoyed it in Indian dishes and other cooking but it isn't something that I've used much myself.  That is all going to change.  I should have known to try roasting it, roasting makes everything better...and here, it works magic once again.  If you think you don't like cauliflower, try it this way and hopefully you will experience the same revelation I did.

The cauliflower turns from bland and boring to golden and nutty and is so easy to prepare.  For a dipping sauce I used a mix of ketchup and sriracha, though a peanut sauce, aioli, or tomato sauce would work nicely as well.  If you have kids this could pass as a new type of "fry." Half a head of cauliflower is enough for 2-3 servings (or one.  Hey it is cauliflower...no shame).

Recipe: Tomato Soup

The only thing better than a big hot bowl of soup on a cold day is a big hot bowl of soup that all came together in a food processor for super cheap and makes enough to feed.  This is not a fussy soup and eschews some of the traditional ingredients such as  milk, cream, or basil (though the latter would have been great had I had some).  I add thickness and creaminess to the soup with white beans but otherwise let the tomatoes do the talking.  You will need a large food processor such as a 10-14 cup but you can process it in batches and then add into the pot.  This would be great if you wanted to add thawed, wrung, spinach, or as you'll see at the bottom some cheese and pieces of ham.  There are so many options.

Snacktime: Hummus

I love hummus...and I love it even more now that I have a food processor (I'd recommend a 10-14 cup one for this recipe) and I can make it for myself. Not only is it significantly cheaper but I can control exactly what goes it in, which is always a plus.  Also, it couldn't be easier.  The one tough ingredient for hummus is the tahini paste which is made from ground sesame.  It can be found at many groceries, though I could not find it at Wal-Mart.  Best advice is to check a Publix, Hy-Vee, Wegmans, or the like.  The tahini will set you back 6 or 7 dollars but you will get lots of hummus batches from the bottle. I used olive oil in the recipe, but you could play around with other oils or sub out up to half with the liquid from the chickpeas.

Recipe: Black Bean, Sweet Potato, and Swiss Chard Chili

Who doesn't love a good pot of chili? It is great on a cold night, and wonderful to keep reserves of in the freezer.  Like many of you, I grew up with the fairly standard ground beef and kidney bean version and it always brings back good memories when I make it.  However, I also love to try new versions out, and adding veggies to something never hurts.  The base recipe was inspired from this, which used butternut squash instead.  I also had about a cup of cooked orzo on hand that I added in, though this is completely optional.  A few other tweaks here and there and a whole new beast is made.  Meat could very easily be added to this as well if you want it in there.

You will need:

One and a half cooking onions, chopped
2-3 cloves garlic, finely chopped
1 large sweet potato, cubed
Three 15oz cans of black beans, washed and drained
One 14.5 can diced tomato, UNdrained
1 Bunch swish chard, washed, dried, torn from the stems and chopped
2.5-3.5 cups stock (I used chicken)
One handful fresh parsley, finely chopped with some reserved for garnish
1 cup cooked orzo, optional
2 Tablespoons Adobo Chili Powder
2 Teaspoons Ground Cumin
2 Teaspoons Dijon Mustard
Olive Oil
Salt
Pepper
Red Pepper Flakes
Feta for garnish

Start by prepping the sweet potato.  Mine was pretty ugly on the outside so I peeled it.  Either way, cut it in half length wise and then cut into half-moons.  Stack about 3 half moons on each other and cut them in half length wise.  Then cut these sticks into about 3 cubes each (you can cut them still stacked up to make this faster).
Heat a teaspoon or two of olive oil in a large pot over medium heat.  When hot, add the onion and cook for 4-5 minutes.  Add a dash of salt and pepper and then the garlic.  Stir and cook for 4-5 more minutes until the garlic just starts to brown.  Add the cubed sweet potato and cook for 4-5 more minutes until it starts to get tender.  Add the chili powder, cumin, another good dash of salt.  Stir to combine.
Add in the beans, tomatoes, dijon, and stock.  Stir and bring to a bubble.

Reduce to a simmer and let cook ~15 minutes or until the chili has thickened and the sweet potato is tender.  Halfway through give the broth a taste and adjust seasoning as necessary. When the potato is cooked add the chard.  Stir the chard into the chili and cook for 2-3 minutes or until the chard has wilted. Add in the cooked orzo if you wish, and then the handful of chopped parsley.  Stir to combine.  Garnish with feta and parsley if desired.

Recipe: Swiss Chard with Mushrooms

I can't believe I've gone this long without trying (or at least knowingly trying) Swiss Chard.  It is such a great leafy green that doesn't err too far on the bitter side.  Like any leafy green it wilts down to almost nothing, my two farmer's market bunches would have made 2-3 servings.  I buffed it up with some button mushrooms.  Did you know the stems of the swiss chard are edible as well? Those got chopped up and thrown in as well. This dish would be nice as a bed for a fatty fish such as salmon, or served alongside chicken or steak.  In the winter it would also be a nice dish on its own, served in a bowl, perhaps with a shredding of parmesan cheese.  

You will need: 

2 bunches swiss chard

Reserved swiss chard stems

1 pound mushrooms 

1/2 onion, chopped

2 Garlic cloves, fine chopped (1 medium clove=1/8 teaspoon good garlic powder)

Salt

Pepper

Paprika

Cayenne or red pepper flakes

Olive Oil

For this recipe I think it works best by starting with the prep work, it will significantly reduce the stress during cooking time.  Take the swiss chard by the base of the stem and pull upward on the leaf to strip it off, then tear each half leaf into 3-4 pieces.  Gently wash all the leaves and dry them in the colander/salad spinner/on paper towels.  Also give the stems a quick rinse in the sink and then chop them into bite sized pieces.  Dampen a paper towel and wipe off the tops of each mushroom and remove the stems.  Quarter each mushroom cap.  (If using them, garlic cloves should be finely chopped, and the half onion should be chopped).

Heat a large, deep pan with a turn of olive oil over medium high heat.  When hot, add the swiss chard STEMS and cook for 2-3 minutes (adding salt, and pepper).  Add the onion and cook for 3-4 more minutes.  Add the chopped garlic and cook for 30 seconds before adding the mushrooms.  Cook for 3 minutes and then add salt, pepper, paprika, and cayenne or red pepper flakes (the last two to taste).  Cook until the mushrooms are just soft and brown.  Add in the chard leaves, in batches if necessary, and cover the pot.  Stir occasionally until the leaves are wilted.  Taste and adjust seasoning as necessary.  

Recipe: Spicy Bean Dip with Corn

This is very similar to the refried beans I made the other day, consider this a variation more than a new recipe.  It adds corn for sweetness, texture, and color and more cayenne for a kick. This is great for a cookout or to serve with chips/pita chips and a few icy beers.

You will need:

1 can black beans, washed and drained
1/2 green bell pepper, chopped
1/2 onion, chopped
8oz frozen corn, thawed and drained
1/2 cup medium heat salsa
Cayenne
Salt
Pepper
Garlic powder

In a large saute pan saute the onion and green pepper over medium heat until just soft.  Add a dash of salt and pepper.  Add the beans and salsa and stir to combine.  Add in the garlic powder and a good pinch of cayenne (between 1/16th and 1/8th teaspoon)  Stir.  When the beans are hot begin smashing them with a fork until the desired texture is reached.  Taste for heat and add salsa/cayenne until it reaches the heat level desired.  When ALL smashing is finished add the corn and stir through.  Taste again for salt and adjust as needed.

Recipe: Vegetable "Curry"

Ok, so first off a message to Tom Colicchio: if you somehow read this I know this is not a traditional curry and if I was on Top Chef the misnaming might get me sent home.  However, after getting soaked with a cold rain on the way home from classes I needed something comforting and warm.  What is great about this recipe is that you probably have most, if not all, of the ingredients, and it takes around 20 minutes to throw together.  The "curry" is warming, filling, and will make enough for 4ish people.  I didn't feel like cooking any meat with it last night but it could easily be added if you wish.  The same goes with rice or brown rice.

You will need:
26oz Tomato sauce with basil and garlic
16oz frozen broccoli and cauliflower mix
8oz vegetable medley (corn, green beans, carrots)
1/2 onion sliced into half moons
1/4 cup water
2.5 Tbs. Curry Powder
1/8 tsp. Cayenne (season to taste, start with a sprinkle and work up to where you like the heat)
Paprika
Garlic powder
Salt
Pepper
Olive Oil

Heat the olive oil in a large, deep pot.  When hot, add the onions and saute over medium-low to medium heat for a few minutes.  Add salt, pepper, garlic powder and a good pinch of paprika.  Continue sautéing until the onions are just soft.  Add the tomato sauce, water, curry powder and your first bit of cayenne.  Turn heat up to medium/medium-high.  When the sauce begins to bubble taste and adjust the heat level.  Add the frozen vegetables directly to the pot and stir to coat.  Cook for around 7 minutes or until the vegetables are just thawed and warm.  You will likely need to add a hefty pinch of salt and adjust the cayenne.  When it is to your liking, serve in a bowl plain or over rice.

Recipe: Balsamic Cucumber Salad

This is a really easy recipe that you can throw together in a pinch, and has some simple ways you could dress it up if you wanted to make it fancier.  I like this idea because everything is kept pretty much whole, there is no cooking involved, and it lets the flavors of the ingredients shine.  I paired this with the Tikka Masala Game Hen and it  provided a nice flavor and texture contrast.  What's great is that it holds up well even if you have to make it ahead because essentially the cucumbers just keep marinating.  This will give you 3-4 servings.

You will need:
1 cucumber cut into thin rounds
A quarter of a red or yellow onion thinly sliced (depending on if you want a sharper or sweeter taste)
6 Tablespoons Light Balsamic Vinaigrette
Heavy dash of salt
Optional ingredients: crumbled or cubed feta, diced tomato, pitted olives, and torn basil

Combine the cucumbers and onions (plus any of the optional ingredients) into a large bowl and add the salt.  Gently mix and then add the Vinaigrette.  Stir to combine.  Allow to sit at least ten minutes before serving though in a pinch can be served immediately.

 

Recipe: Tomato Sauce Roasted Vegetables with Tempeh and Barley

Talk about a filling meal for cheap.  The vegetables for this dish cost me around $3.00, the barley was $1.99 a pound, and the tempeh was just over $3.  It makes 2-3 good servings but could be stretched to 4, though the cup of barley will make quite a bit so you could use that for other meals as well.  If time is an issue, use the quick cook barley which is done in 10 minutes.  If you don't like barley, any long pasta could be used as well, just toss it in the bowl with the veggies and tempeh when you do the final coating of sauce, simply put enough sauce to coat all of it.  If you aren't a fan of tempeh you could use tofu to keep it vegan or easily throw in some grilled chicken or steak that has been sliced.  If you wanted all veggies you could use some portobello mushrooms or greed/red bell peppers.  For more heat throw in some red pepper flakes.

You will need:
2 cups chicken stock/water/bouillon
1 cup barley
1 full pint box of japanese eggplant (~10-12), quartered
1/2 large zucchini or several small ones, cut in large cubes
Optional:  cherry tomatoes, halved (I had a few left over so I threw them in)
2/3 cup tomato sauce (I used a basil and garlic kind for more flavor)
1 pack tempeh, cut into 1/4 inch strips and then halved down the middle
Olive oil
Salt
Pepper
Garlic Powder
Paprika
Fresh Basil, chopped or torn

Preheat your oven to 350 degrees and on the stove top bring the two cups of liquid to a boil.  Add salt, pepper, garlic powder and paprika to the boiling liquid and then add the barley.  Reduce to a simmer and stir occasionally.  Cook for 35-40 minutes and then let sit.

In a large bowl combine the eggplant, zucchini, and tomato.  Add a drizzle of olive oil to coat and then add a heavy dash of salt and a sprinkle of pepper and garlic powder, and then stir.  Then add 1/3 cup of sauce to the bowl and stir to coat.  Place a layer of aluminum foil on a large cookie sheet and add the vegetables making sure to keep them in a single layer.  If you don't they will not brown but only steam.  Cook for 25-30 minutes or until the vegetables are just soft.

Heat a skillet with one tablespoon of olive oil.  Add the tempeh and heat until golden brown.

I timed it so the barley finished first and the vegetables and tempeh finished about the same time.
When everything is done add the vegetables and tempeh back into a large bowl.  Add a handful of chopped basil and top with 1/3 cup more sauce, stirring to coat.  The heat from the vegetables and tempeh will be more than enough to keep it hot.  To serve top a fourth cup of barley with a healthy serving of the veggies and tempeh.

Recipe: Garden Veggie Tempeh Sandwich

Finally!  I have been wanting to do a recipe with tempeh for a while but I haven't had the chance to until now.  For those who don't know (and don't worry, you are not alone) tempeh is a relative of tofu.  However, unlike tofu, the soybeans are not processed- they are smashed together whole.  This leads to a nuttier taste than tofu and one that I find much easier to use and eat without a marinade.  The toppings and type of tempeh are all up to you, I just used what I had on hand.  To make it the recipe vegan, leave off the cheese or use a vegan substitute.  Its great to go meatless a couple nights a week if you can, and with this sandwich I promise that you won't miss it at all.

You will need:

1/3 block garden veggie tempeh (or approximately enough to match the size of bread)
1 tablespoon olive oil
Dash of Salt
Dash of Pepper
Guacamole
Refried Beans 
1 slice Muenster cheese
Crusty Roll

Heat a frying pan with the olive oil over medium high heat.  Add the tempeh and cook on both sides until golden brown (about 3-5 minutes per side)  Add the dash off salt and pepper to side one when you flip it.

Split and lightly toast the roll in a toaster or under the broiler.  Add a thin layer of the beans and guacamole to the bottom of the roll and top with the golden tempeh.  Add the slice of cheese, the top of the roll, and enjoy!

Recipe: Refried Beans

I am still working through my farmer's market ingredients and I had been wanting to try my hand at these for a while so I used the candee onion and green pepper for this recipe.  This would be awesome with any grilled meats or on the next taco night.  I will warn you that the photo isn't the best, refried beans are not the most photogenic food, but I can say they look (and taste) way better than the greyish brown beans you'll find at your favorite mexican restaurant.  Plus, I think that everyone would have the ingredients for this already in your kitchen and pantry.  I used black beans, but kidney beans would work as well if you have those.  For the onion and bell pepper, you will want to chop them into small bits but I chose to leave them big enough so that they could add some texture and visual interest.

You will need:

1 regular can black beans, washed

1 small yellow onion chopped 

1 bell pepper (your choice of color) chopped 

Olive Oil

Salt

Pepper

Garlic Powder

Paprika, a strong dash 

2-3 Tablespoons Salsa (optional)

Heat a tablespoon of olive oil in a large skillet and sauté the onion until just soft, about 3-5 minutes.  During this time add the salt, pepper, garlic powder and paprika.  Next, add the bell pepper and continue cooking 3-5 more minutes.  Add the black beans and another round of salt, pepper, and garlic powder.  Stir.  When it has heated through take a fork (or masher) and begin to mash the beans in the pan.  This is where you would add the salsa if you wish; I used a medium salsa for a little heat and tang. You can leave them as chunky or smooth as you like.  For extra smooth you could even use a food processor or blender.  

Recipe: Barley "Tabouli"

As I've mentioned previously, I have fallen in love with barley.  Recently, I decided that I wanted to elevate it above just a side dish in its own right and add some other flavors into the mix.  The great thing about this recipe is that you can use whatever looks fresh or that you have leftover.  The green onion could be switched for thinly sliced red onion.  Tomatoes could be cored and added, as could bell peppers.  In the fall you could use roasted eggplant.  The possibilities are endless.  Food Lion did not have any regular pearl barley, instead they had the Quaker Quick Cooking Barley.  I am happy to report it worked just as well and cooked in a fraction of the time so check it out if the 35 minute cooking time of the regular stuff intimidates you or just plain doesn't fit your schedule.

You will need:
1 cup quick cooking barley
2 cups low/no sodium chicken or vegetable stock
1 cucumber, halved, seeded if necessary, and chopped
Chopped pecans, dry toasted, to taste (I used around a fourth to a third cup)
A handful of dried cranberries
3 green onions, chopped
A medium handful of parsley chopped fine
Salt
Pepper
Garlic Powder
Paprika

In a saucepan bring two cups of chicken stock to a boil.  Add salt (a dash for low sodium, a fourth teaspoon or so for no sodium stock), pepper, garlic powder, and paprika to the stock.  Add the cup of barley and stir.  Follow the directions on the packaging for cooking details but it will be 10-15 minutes at a simmer until the barley is tender.  For traditional barley follow the same instructions but cook 35 minutes.

As the barley cooks prepare the parsley, nuts and vegetables.  When the barley is finished cooking let it sit for about 3 minutes with the lid on and then add your prepped ingredients.  Stir to combine.

Serves around 6 and works well with any grilled meat and plays nice with other veggies/salads as sides.

Recipe: Wine Soaked Figs

I apologize for the long absence, the weeks surrounding the 4th of July had me having a blast but sadly away for a blog-able internet connection.  On the upside, I have some wonderful recipes, tips, and shout outs coming in the next few days.  Today I am going to show you an extremely easy and delicious appetizer or cheese plate/dessert accompanier.  Figs are a wonderful sweet chewy fruit who's true flavor is a far cry (for the better) from their Newton forms.  They can be a bit expensive so if you want to try this out try and find the dried figs on sale.  As for the wine, don't break the bank.  I used the Whole Foods brand Cabernet Sauvignon but any nice, inexpensive red wine (Barefoot or Yellowtail would also work) can be substituted.

You will need:

1 package dried mission figs (about 24)
2 cups Cabernet Sauvignon

First cut the top bit of stem, if any is present, off of each fig then half them.  In a saucepan heat the two cups of wine over medium heat.  Add the figs and bring to a simmer.  Cook uncovered for 15 minutes or until figs appear to stop absorbing liquid, stirring occasionally.  Remove figs from pan with a slotted spoon.  You can either pour some of the wine over them immediately or you can reduce the wine further to thicken it and intensify the flavor.

Can be served warm, room temperature, or cold depending on the purpose.

Recipe: Golden Barley

It has recently come to my attention how much I enjoy barley. It is inexpensive, a low/no processed grain, and it tastes great.  Cooked, it has a starchy quality like risotto but the grains themselves literally burst with flavor when you bite down on them.  By adding a few ingredients as the barley is cooking you can flavor it any way you like to make a great side dish with minimal effort.

You will need:
1 cup barley
2 1/4 cups low/no sodium chicken or vegetable stock
Salt
Pepper
Garlic Powder
Paprika
1 teaspoon butter

Optional Garnish: A sprinkle of chopped fresh parsley might be nice

In a saucepan bring the chicken stock to a boil.  Add in 3/4 of a tablespoon salt, two teaspoons of garlic powder, two teaspoons of paprika, a few shakes of pepper, and the teaspoon of butter.  Add the cup of barley.  Stir to combine.  Cook for thirty minutes over low heat where the liquid is still simmering, stirring occasionally.  Turn off the heat and allow to sit for ten minutes.

Serves 4-6

Recipe: Mango-Avocado Salsa

Apparently I like mangos now.  I was in the store and saw one for 79cents so I decided to pick it up.  Then I started thinking about what would go well with it and I decided to keep things simple with avocado and tomato.  The silkiness of the avocado goes perfectly with the bright mango and the tomato adds some nice color and texture.  This dish can keep but is probably best served soon after making.  You can also serve it in different ways; it can be a side on its own, a topping for grilled meats/burgers/regular sandwiches, or even a fun and colorful appetizer with chips for your guests.
Note: If you want the salsa to have more of a kick you could finely dice a fourth to a half of a seeded jalepeno pepper and add it in.

Recipe: Vegetable Smashed Potatoes

Like mashed potatoes? Of course you (probably) do.  The big problem is that they really have little redeeming value as most delicious foods often don't. This can be remedied by tossing in some veggies. In this case I added some thawed frozen broccoli cuts and carrots that had not been used.  You can choose to add anything you like from fresh to frozen to sauteed.

You will need:

1 packet mashed potato mix (I used garlic and herb)
1/2 to 3/4 cup of each vegetable you want
2 1/4 cup chicken stock (use vegetable stock to make it vegan)
Salt
Pepper

Cook the mashed potato mix according to package directions substituting the chicken stock for the water, milk, and butter (you won't miss them, don't worry).  Cook the vegetables as you wish.  When the stock begins to boil add the potato mix, salt and pepper and stir to combine.  Add some salt to the vegetables and smash to desired texture.

 I left mine fairly whole but if you have children you might consider chopping them smaller or even putting them in a food processor to hide the "evidence".

Combine the potatoes and the vegetables.  Taste and adjust seasoning as needed.

Pairs well with: Meat and a salad

Recipe: Mushroom and Lima Bean Salad

Hear me out foodies, this one is tasty and filling (vegans listen up too).  Having just finished a broccoli side dish, I wanted to switch things up.  I know at first glance that the combo of mushrooms and beans might seem a bit strange, and perhaps it is, but this dish works hot or cold and the beans alone pack 5g of fiber in one serving.  I initially wanted to try fava beans with this recipe...but after not being able to find them, and finding out how labor intensive they were, I switched to the large lima's.  They have a wonderful buttery texture that pairs great with the firmer bite of the mushrooms.

You will need:
2 packs brown baby pearl mushrooms, stems removed and tops wiped with damp paper towel
2 cans large lima beans, drained and washed
2 large cloves garlic, finely minced
1 cooking onion or small yellow onion, chopped fine
1 handful parsley, chopped (to taste)
1/2 lemon
Oil, salt, pepper

Add a drizzle of oil into a large saute pan over medium high heat.  When hot add the onion and saute until just soft.  Add the garlic, salt and pepper. Continue cooking until the onion is translucent and the garlic is just lightly browned, about 2-4 minutes.  Reduce heat to medium and add the mushrooms, cooking for 5-8 minutes until the mushrooms are cooked through.  Taste one to check for doneness and then salt and pepper the mushrooms.  Add the drained beans and stir gently with a large spoon to combine, being careful not to crush the beans.  Taste, salt and pepper if needed.  Add the chopped parsley and the juice of half a lemon.  Stir to combine.  Can be served warm, room temperature, or cold.