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Recipe: Tortilla Española

Tortilla Epanola

Tortilla Española

Tortilla Española, also known as a Spanish omelette, is a thick egg omelette made with potatoes and fried in olive oil.

You can eat it hot or cold. For breakfast, lunch, dinner or a snack. The thickness of the omelette varies, but I made mine on the thin side due to the size of the skillet I used.

Ingredients:

  • 6 eggs
  • 1 3/4 cup olive oil
  • 1 1/2 pounds potatoes, sliced
  • 2 cups onion, diced
  • 1 TBSP salt
  • 1 TBSP paprika
  • 1 TBSP freshly ground pepper

Directions:

  1. Heat the oil in a 10-inch skillet over medium-low heat. Add the potatoes and cook, stirring frequently for about 10 minutes.
  2. Stir in the the onions and salt. Continue to cook until vegetables are tender (about 20 more minutes).
  3. Drain all but two tablespoons of the oil and transfer the vegetables to a bowl.
  4. Wipe the skillet clean.
  5. In a medium mixing bowl, beat the eggs, paprika, salt and pepper together and stir in the vegetables.
  6. Heat one tablespoon of the oil in the skillet over medium-low heat.
  7. Pour the egg mixture into the skillet and cook until set (about 6 minutes).
  8. Loosen the sides with a spatula, place a plate facedown over the skillet and invert the tortilla.
  9. Heat remaining oil in the skillet over low heat. Slide in the tortilla (cooked side up). Cook for 3 more minutes then slide back onto plate.
  10. Cool slightly before serving.

Obviously, inverting the tortilla is the hardest part of this recipe. It really helps to make sure all of the potatoes are cooked into the egg mixture so that the Tortilla Española holds together.

I may be in the minority, but I prefer this dish served chilled. It goes great with a glass of white wine.

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4 Comments

Posted by on April 30, 2012 in Brunch, Cookin', Recipes

 

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Recipe: Tofu Coconut Curry

Tofu Coconut Curry

Tofu Coconut Curry

In one year I’ve gone from never having tofu to eating it at least once a week. It’s so versatile and goes well with just about everything, but especially curry.

The tofu really takes on the flavors of the curry well. Pair the tofu with coconut curry and vegetables and you’ve got a quick meal of Tofu Coconut Curry that’s loaded with nutrients and low in fat and calories.

Ingredients:

  • 1 can reduced-fat coconut milk
  • The Veggies

    The Veggies

  • Juice of one lime
  • 3 TBSP soy sauce
  • 1 tsp brown sugar
  • 1 1/2 TBSP curry powder
  • 1 TBSP minced ginger
  • 2 tsp chili paste
  • 1 block extra firm tofu, cut into bite-sized cubes
  • 1 tomato, diced
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 green bell pepper, cut into thin strips
  • 1/2 red onion, diced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup basil, chopped
  • salt to taste

Directions:

  1. In a large pot over medium heat, mix coconut milk, curry powder, soy sauce, brown sugar, chili paste and ginger.
  2. Basil in Tofu Coconut Curry

    Adding the basil

  3. Bring to a boil and let simmer for 3 to 5 minutes.
  4. Add tofu, bell peppers, onion, mushrooms and tomato. Combine all ingredients, cover and cook for 5 to 7 minutes, stirring occasionally.
  5. Mix in basil. Season with salt or more soy sauce to taste.
  6. Continue cooking for an additional 5 to 7 minutes or until vegetables are tender, but crisp.
  7. Garnish with additional basil and serve over rice, if desired.

Make sure to thoroughly coat the tofu in the curry sauce. This recipe is quite spicy. My nose was running after eating it and my palate and body are quite accustomed to spicy food.

Also, the vegetables I used are just a guide. Feel free to experiment with a variety of veggies.

 
4 Comments

Posted by on March 30, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Mushroom-Pecan Terrine

Pecan-Mushroom Terrine

Pecan-Mushroom Terrine

Traditionally, a terrine is a loaf of meat and fat (similar to pâté) with more coarsely chopped ingredients. This recipe for Mushroom-Pecan Terrine takes out the meat and most of the fat to create a vegetarian alternative.

It’s perfect accompanying cheeses, crackers, fruits and other nuts. It’s also very simple to make.

Ingredients:

  • 1/2 pound mushrooms (I used button)
  • 4 TBSP olive oil
  • 1 red onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup dry sherry
  • 2 cups shredded mozzarella
  • 1 TBSP fresh thyme (about 10 sprigs), finely chopped
  • 1 tsp salt
  • 1 tsp cracked pepper
  • 1 1/2 cup toasted pecans, chopped
  • 4 eggs, beaten

Mushroom, Garlic and Red Onion

Mushroom, Garlic and Red Onion Add Great Flavors to this Terrine


Directions:

  1. Preheat oven to 350F.
  2. Grease a small loaf pan, line it with parchment paper and set aside.
  3. In a skillet over medium heat, melt 2 TBSP butter.
  4. In two batches, pulse the mushrooms in a food processor until finely chopped (3 to 4 pulses). Be careful not to overprocess as mushrooms will turn to mush.
  5. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent (about 8 minutes). Add the garlic and mushrooms and saute for 8 to 10 minutes.
  6. Stir in the sherry and continue cooking until most of the liquid has evaporated. Mix in the salt, pepper and thyme and set aside to cool.
  7. Transfer mushroom mixture to a large bowl and, once cooled, fold in pecans, eggs and cheese. Pour into the prepared loaf pan.
  8. Bake for 45 minutes to 1 hour or until inserted knife comes out relatively clean. While it bakes, the eggs may cause it to rise, but it will settle while cooling.
  9. Cool in the pan then transfer (in the pan) to refrigerator. Remove when the terrine has completely cooled to prevent breaking and/or crumbling.

The Mushroom-Pecan Terrine packs a ton of flavor into a small loaf. In fact, you really won’t miss the meat at all.

Additionally, this terrine would probably work as a meatloaf alternative if you wanted to double the ingredients to create a larger loaf.

 
2 Comments

Posted by on February 28, 2012 in Cookin', Recipes, Sides

 

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Recipe: Beet Brownies

Beet Brownies

Beet Brownies

I can’t say I’m a big fan of beets, but I usually try to make best of the ingredients I have on hand. So rather than centering a dish around the beets, I chose to integrate them in to Beet Brownies.

The chocolate masks the earthiness of the beets really well — so well, you don’t really taste them.

Ingredients:

  • 1 cup beets, peeled and chopped
  • 4 eggs
  • 2 sticks (8 oz.) butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 cup cocoa powder
  • 1 TBSP vanilla extract
  • 1 tsp salt
  • 1 tsp baking powder
  • 3/4 cup whole wheat flour
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 350F.
  2. Beet Brownie Batter

    Beet Brownie Batter

  3. In a small pot or saucepan, cover beets with water and cook over medium heat for 20-25 minutes. Drain, puree and set aside.
  4. In a skillet over medium heat, melt 2 TBSP butter.
  5. In a medium pot or saucepan, melt butter over low heat. Add sugars and stir until dissolved.
  6. In a large bowl, whisk the eggs for 1-2 minutes. Add cocoa powder, salt, baking powder and vanilla extract and whisk to incorporate.
  7. Add pureed beats and butter-sugar mixture and mix all ingredients together. Add whole wheat flour and chocolate chips and stir until all ingredients are blended.
  8. Grease a 9×13 baking sheet and pour in batter. Bake 30 minutes or until an inserted toothpick pulls out relatively clean. Enjoy warm or let cool in the pan.

This recipe should yield at least a dozen medium-sized brownies. You can cut them into larger or smaller pieces based on how long you want them to last.

I recommend serving them with vanilla ice cream or whipped cream.

 
4 Comments

Posted by on February 25, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Perfect Guacamole

Perfect Guacamole

Perfect Guacamole

Guacamole is one of my all-time favorite things to make. It’s simple, fresh and nutritious. Over time, I’ve perfected my recipe, that’s why I feel confident in calling it Perfect Guacamole.

I think it goes best with tortilla chips, but it also makes a great sandwich spread or topping for most dishes. The only way to eat guacamole is fresh, I don’t know how people do the bagged stuff. Be sure and save the pits and put them in the bowl with the guacamole — it helps the avocados maintain their color.

Ingredients:

  • 4 ripe Hass avocados; peeled, halved and cored (save the pits)
  • 1/2 red onion, diced
  • Juice of 1 lime
  • 1 jalapeño; cored, seeded and diced
  • 1/2 cup finely chopped cilantro
  • 2 TBSP olive oil
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 TBSP sea salt
  • 1 TBSP cracked black pepper

Avocados

Avocados


Directions:

  1. In a large bowl, season the avocados with salt, pepper, chili powder, cumin, lime juice and olive oil.
  2. Using a potato masher or large fork, mash the avocado and seasonings.
  3. Add in onion, jalapeño and cilantro then stir to mix well.
  4. Serve or store. If storing, place the pits in the guacamole (to preserve color) and cover with plastic wrap.

This is virtually a fail-proof recipe — no cooking, not much measuring and not much hassle. So if you mess it up, I feel kind of sorry for you.

Beware: the bowl probably won’t last long so you may want to make more. Just multiply the ingredients appropriately. This recipe should be about right for four people.

 
1 Comment

Posted by on January 30, 2012 in Cookin', Recipes, Sides

 

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Recipe: Rainbow Frittata

Rainbow Frittata

Rainbow Frittata

So which came first? The Rainbow-Stuffed Chicken or the Rainbow-Stuffed Egg (Rainbow Frittata)? This isn’t a mind bender. The answer is the Rainbow-Stuffed Chicken.

I had leftover rainbow mix so I recycled it to make this equally delicious frittata in my handy dandy cast-iron skillet. If you don’t have a cast-iron skillet, you need to rush out and buy one ASAP.

Ingredients:

  • 10 eggs
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • Bell Pepper Blend

    Multicolored Bell Peppers, Mushrooms and Red Onions

  • 1/2 red onion, diced
  • 1 1/2 cup button mushrooms, diced
  • 1/2 cup shredded cheddar cheese
  • 4 TBSP unsalted butter
  • 1/2 cup milk
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 400F. Place butter in skillet and place in oven.
  2. In a large bowl, whisk eggs with milk, salt and pepper. The add remaining ingredients to the bowl and lightly whisk to incorporate all ingredients.
  3. Once butter has melted in skillet, remove from the oven and move around melted butter to coat the skillet.
  4. Pour in egg mixture and place back in oven.
  5. Cook for 20-30 minutes or until center of the frittata is set.
  6. Let cool in skillet then invert onto serving plate. Slice and serve.

This is just another use for the rainbow mix that is so versatile and works well in many dishes.

The best part of this recipe is that it’s packed with nutrients from the veggies and protein from the eggs. So it make nearly the perfect breakfast and/or brunch dish, but it’s good during any meal time.

 
5 Comments

Posted by on January 25, 2012 in Breakfast, Cookin', Recipes

 

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Recipe: Homemade Tomato Sauce

Tomatoes for Tomato Sauce

Tomatoes for Tomato Sauce

Mark the day and time because this will probably one of the only tomato-centric recipes I ever post. I don’t like tomatoes. But, oddly enough, I like ketchup, tomato sauce and most form of tomatoes that have been pummeled, pureed or simmered. Maybe tomatoes just taste better after they’re destroyed.

Tomato sauce is on my approved tomato dish list and is one of those simple sauces that can be used in thousands of ways. I enjoy making my own rather than buying it from a can, jar, bottle, etc. The ingredient list is short, but the cook time is high. You really only need tomatoes, basil, garlic, olive oil, salt and patience.

Ingredients:

  • 12 fresh tomatoes, halved and clean (squeeze out juice and set aside)
  • 3 cloves fresh garlic
  • 3 springs fresh basil
  • 2 TBSP salt
  • Olive oil

*This will make a pot big enough for a lasagna or a spaghetti dish to serve 4-6 people. Multiply the ingredients based on the amount of people you plan on feeding.

Directions:

  1. Prep a large sauce pot by placing it on the stove and adding a thin layer of olive oil.
  2. Tomato Sauce in the Pot

    Tomato Sauce in the Pot

  3. Fill a food processor (or blender) with tomato halves that are cleaned to remove spots. Make sure to save the juice and set aside in another bowl.
  4. Add garlic, salt and basil and blend until the mixture is frothy.
  5. Add the tomato mixture to the sauce pot.
  6. If necessary, repeat step 2-4 with remaining tomatoes. (You may have to blend more than one batch depending on the size of your appliance.)
  7. Simmer (uncovered) over low heat for hours. Yes, hours. You want to reduce the mixture until it was half the size of what it initially was. However, you can keep simmering for even longer if you want. The longer you simmer, the more flavorful the mixture becomes.
  8. Adjust seasoning while the sauce is simmering to your liking.
  9. Once it’s cooked to your satisfaction, serve with pasta or any other ingredient you have in mind.

If you don’t planning on using the sauce right away, you can jar it and refrigerate or freeze the tomato sauce until you’re ready to use it.

I’m not Italian so I’m sure many people have more/better ways of making a basic tomato sauce, but I can attest that this is a good one that will serve you well with your everyday cooking.

 
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Posted by on January 23, 2012 in Cookin', Recipes, Sauces

 

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